The teenager is rebelling what to do. Teenage rebellion: how parents should behave

Well, tell me, who doesn’t love spicy, tangy, crispy pickled cucumbers? Who doesn’t already have the best recipe for storing them in jars for the winter, passed down from generation to generation? Every housewife sooner or later finds such a recipe and preparing juicy vegetables for the winter turns into a wonderful tradition, as well as eating them on holidays in salads, as a snack or just a tasty addition to a hearty lunch or dinner.

Crispy pickled cucumbers are loved by both adults and children. Their main secret, of course, is that homemade canned food turns out natural and tasty. Both our own cucumbers from the summer harvest and store-bought cucumbers are used, but always the freshest ones. After all, where does the crunch come from in a limp old cucumber?

Today I will tell you about recipes for making very tasty pickled cucumbers with a mandatory attribute - a ringing crunch!

Step-by-step recipe for making crispy pickled cucumbers - preparation with vinegar

What is the most important difference between pickled cucumbers and salted ones? The correct thing is that they are filled with a marinade of spices, salt, sugar and, of course, vinegar. Vinegar in such a recipe becomes the most important preservative, the one that prevents the cucumbers from spoiling, and the dominant note in the taste.

I know that there are big fans of pickled cucumbers, who have such a love for this type of preservation solely for their spicy sour taste.

The second most important components after vinegar are aromatic herbs and spices, as well as other vegetables and even berries, which decorate the taste of cucumbers and make it recognizable.

The most common recipe, which can rightfully be considered basic, is crispy pickled cucumbers with herbs from the garden and garlic.

To prepare these cucumbers you will need:

small or medium-sized fresh cucumbers - 1 kg,
fresh dill - 2 umbrellas or small bunches,
black currant leaves - 4-6 pieces,
horseradish leaves - 1 piece,
garlic - 4 cloves,
black pepper - 6 peas,
allspice - 8 peas,
cloves - 2 sticks,
sugar - 2 tablespoons,
salt - tablespoon,
vinegar 9% - 8 tablespoons or vinegar essence 70% - 2 teaspoons.

This number of cucumbers fits into two liter jars. All spices and herbs are calculated per liter of marinade. Approximately this amount of marinade will be needed to preserve crispy pickled cucumbers for the winter.

Only small cucumbers no larger than 12-13 centimeters are suitable for pickling; set aside large cucumbers for pickling. Always check the firmness of the vegetables and the thickness of the skin. Too thin and delicate skin, which is easy to pierce with a fingernail, will not crisp in the end.

Cucumbers for pickling must have pimples and a uniform dark green color, without yellow spots and ass. Yellowness indicates that the cucumbers did not have enough moisture during the growth process. These won't make crispy pickled cucumbers either.

Preparation:

1. Thoroughly wash the cucumbers you are going to pickle in advance. Make sure they are fresh without signs of spoilage and do not have limp, soft sides.

Pour cold water over the cucumbers and leave to soak for 4 hours. In an ideal situation, especially in the summer heat, the water should be changed if it gets warm, back to cold.

2. Wash all the leaves and herbs for the marinade. Prepare spices in the required quantities.

3. Sterilize jars and lids. There are many ways to do this:

place the jars upside down over a pan of boiling water using a special lid with holes,
heat the jars with a little water in the oven,
Boil the jars with a little water in the microwave.

I use the last way because it is very simple and fast. You just need to wash the jar with baking soda, then pour about 1-2 fingers' worth of water into it and put it in the microwave for 3-4 minutes. The water in the jar should actively boil for a couple of minutes, the rising steam will sterilize the glass. As my husband says: “nothing will remain alive.”

The key is to remove them carefully because they will be extremely hot. Use potholders, mittens and towels.

The lids are sterilized by boiling them in a pan of water. Five minutes of boiling is enough.

4. Place aromatic herbs, leaves and spices into prepared and slightly cooled (so as not to burn your hands) jars.

Place 1 dill umbrella (or small bunch) in each jar. Divide the blackcurrant and horseradish leaves in half. Also, two cloves of garlic in each jar and the same amount of peppercorns. Essentially, all spices are divided equally into two jars. For what? So that the marinade and cucumbers in two different jars have the same taste.

5. Now comes the fun part. Did you love Tetris as a child as much as I did? Why Tetris? Yes, because it’s the turn of cucumbers to take their place in the jars. To do this, they need to be spread out as tightly as possible.

Never use crooked cucumbers for pickling. This Tetris will be too difficult. Good, even cucumbers must first be placed vertically so that the maximum amount can fit. And then lay it horizontally on top. If necessary, cucumbers can be cut into pieces to fill the entire space of the jar.

Crispy pickled cucumbers should fill the jars as much as possible.

6. Boil a kettle or saucepan of water. Then pour boiling water over the cucumbers placed in the jar to the very top. Right along the edge of the can.

Boiling water will sterilize cucumbers and herbs. Leave the jars for 15 minutes with boiling water inside.

7. Prepare the marinade. To do this, pour a liter of water into a separate saucepan, add salt, sugar, pepper and cloves.

Place the saucepan on the stove and bring to a boil, stirring. Salt and sugar should completely dissolve. Let simmer for a couple of minutes and remove from heat. Immediately add vinegar to the marinade.

8. Once the marinade is ready, drain the boiling water from the cucumbers and replace it with marinade. Fill it in the same way to the very edge of the jar. There should be enough marinade to fill both jars.

Once poured, close the lids. If you use twist ones, then wrap them as tightly as possible to the maximum of your strength. If there are special thin lids for seaming, then keep the seaming device on hand and roll them up right away.

9. Once screwed, turn the jars upside down and place them on the lids. Check with a napkin or finger to see if liquid is seeping out at the neck. If it leaks, then it is necessary to urgently replace the caps with new ones. To do this, you can sterilize more lids than jars. Spares never hurt.

Wrap the inverted jars in a thick, thick blanket and leave to cool until they reach room temperature. This will take at least a day, so immediately think of a place where your jars will stand until they cool down and will not disturb anyone.

After a day, or better yet two. Check the jars again for leaks and calmly put them in the cupboard for ripening.

Delicious crispy pickled cucumbers will be ready after a while, and are best consumed in winter. Bon appetit!

Crispy pickled cucumbers in liter jars with currants

Another interesting recipe making pickled cucumbers, which I discovered a couple of years ago. I really love it when the cucumber marinade is prepared with the addition of a variety of flavors. She experimented with berries, vegetables, and spices herself. I liked the recipe with black currants for its uniqueness. It also came in handy when the berries at the dacha, along with the cucumbers, ripened. If you have the same situation, then be sure to try making crispy pickled cucumbers with currants.

To prepare 1 kilogram of cucumbers you will need:

fresh cucumbers - 1 kilogram,
garlic - 4 cloves,
greens or dill inflorescences - 2 umbrellas or small branches,
black currant leaves - 2 leaves,
cherry leaves - 4 leaves,
black currant berries - 4 sprigs,
hot red pepper in pods - 1 piece,
bay leaf - 2 pcs,
allspice peppercorns - 4 pcs.
cloves - 2 pcs.,
table rock salt - 2 tablespoons,
granulated sugar - 1.5 tablespoons,
vinegar 9% - 8 tablespoons (80 grams).

How to prepare crispy pickled cucumbers for the winter:

Since in the first recipe I described in great detail almost all the steps for pickling cucumbers, in this one I will do it more briefly so as not to repeat myself. After all, many things will have to be done in exactly the same way.

1. First of all, soak the cucumbers in cold water. It is this process that will help them become elastic and crispy later, even after long marinating in jars. We are pickling cucumbers for the winter, which means we won’t be eating them anytime soon.

Pour cold water over the cucumbers and leave for at least 3 hours.

2. Sterilize jars that have been well washed with baking soda. For 1 kg of cucumbers you will need 2 jars with a capacity of 1 liter. If there are more cucumbers, increase the number of jars and marinade ingredients proportionally. So for two kilograms of cucumbers, multiply all numbers by 2.

Sterilization can be done quickly in the microwave. Simply pour about 100 grams of water into a jar and place it in the microwave for 3 minutes. The water will boil and the steam released will sterilize the jars.

3. Place spices in prepared jars. In each jar put: 1-2 cloves of garlic, a currant leaf, two cherry leaves, a ring of red hot pepper, a sprig or inflorescence of dill, a bay leaf.

4. Place cucumbers on top of the herbs. This is done with the highest possible density. The bottom row of cucumbers is placed vertically. And the top is filled with cucumber pieces, even if they are small rings. Place currant berries on top, 5-8 pieces per jar (that is, one sprig). You can also put a small sprig of dill on top. This will make crispy pickled cucumbers even more flavorful.

5. Boil water in a kettle and immediately after turning it off, fill the jars with cucumbers to the very top. Cover with lids that have previously been sterilized in boiling water. (place a ladle of water on the stove and let the lids boil in it for a few minutes). Let sit for 1-0 minutes and drain the water.

6. Repeat pouring boiling water over the cucumbers for 10 minutes. But after the second filling, do not pour out the water, but carefully pour it from the jars into a large saucepan. We will prepare the marinade from this water. The aromas of cucumber, herbs and currants are now mixed in it, and the color has become slightly pinkish due to the berries.

7. Add salt, sugar, pepper and cloves (that is, all the remaining spices) into the marinade water and stir. Place on the fire and bring to a boil. Let it simmer for a couple of minutes, then remove from the heat and add the required amount of vinegar to the marinade. Attention! Do not boil with vinegar; it is added at the end.

8. Pour the finished hot marinade into jars with a large ladle. The liquid should cover all the cucumbers to the edge of the jar.

9. After this, immediately close the lids. Screw them very tightly and turn the jar upside down. Check the edges of the jar near the lid to make sure there is no leaking water. Now place all the jars together and wrap them in a blanket. In this form, they should stand for a day or even more until the jars have cooled completely.

After this, the jars can be put away in a dark place, such as a closet, and stored until winter. In this form, crispy pickled cucumbers do not spoil for a very long time, and when you open them, you will definitely like the result.

Help yourself to your health!

Recipe for making crispy pickled cucumbers for the winter without sterilization

Traditionally, I share a video recipe, which I also used when preparing cucumbers. It will help you understand the whole process more clearly. In this recipe there is no need to sterilize jars and lids for preparing cucumbers. You may find this helpful.

As you can already see, the harvesting principles are very similar. The difference will mainly be in how much extra flavor your crispy pickles will take on, depending on what spices and herbs are added to the marinade.

Pickled cucumbers with chili ketchup - an original and very tasty recipe

To prepare these original cucumbers you will need:

cucumbers - 1 kg,
hot chili ketchup - 4 tablespoons,
bay leaf - 2 pieces,
allspice - 4 peas,
garlic - 2-4 cloves,
black pepper - 6 peas,
salt - 1 tablespoon,
sugar - 2 tablespoons,
vinegar 9% - 70-80 g (7-8 tablespoons).

Preparation:

The preparation of these pickled cucumbers is quite standard, with the exception of the marinade. Therefore for more detailed description You can go to the beginning of the article to the first recipe.

1. Pour cleanly washed cucumbers with cold water and leave for 3-4 hours.

2. Sterilize the jars using your favorite method. (you can also read about this in the very first recipe; I’m sharing my proven method).

3. Prepare the marinade. To do this, pour water into the pan, then add salt, sugar and chili ketchup. Mix well and let it boil. After 2-3 minutes of boiling, remove from heat and pour in vinegar.

4. Place bay leaves, garlic and pepper into jars, dividing the spices equally between the jars.

5. Then place the cucumbers very tightly.

6. Now pour the very hot, just boiled marinade over the cucumbers in the jars. The marinade should not have time to cool down. It will be red in color and the crispy pickles will look like they were cooked in tomato juice.

7. Hot jars, immediately after pouring the marinade, must be screwed on with lids or rolled up (depending on what you are using), turned over and placed on the lids. Check the seals of the jars. Cover with a blanket and leave for a day until completely cooled.

The result will please you very much. Bon appetit!

It is very simple to prepare crispy pickled cucumbers in jars for the winter - all you need to do is prepare the fruits and the marinade properly. Pickled cucumbers differ from pickled cucumbers in that they are filled not just with salt water (brine), but with a marinade, which necessarily contains acetic acid.

This component gives the finished product a very pleasant consistency, as well as a delicate sourness, which, in combination with salty and sweet, acquires delicious, rich shades.

It seems that all the tricks have already been discovered, and the recipe for cucumbers in jars for the winter has almost no secrets. There's only one important nuance- how to get crispy cucumbers. There are several simple answers to this question. You just need to add to the brine:

oak leaves;
berry leaves (raspberry, cherry, black currant);
acetic or citric acid.

Pickled cucumbers: classic recipe

When preparing pickled cucumbers, acetic acid is usually used as a base, rather than table vinegar itself. There is no fundamental difference between them, however, acid with a concentration of 70% (acetic essence) is consumed in much smaller quantities.

If you take vinegar with a pronounced taste of its own (apple, grape, etc.), this may slightly change the aroma of the dish, and not in better side. Therefore, such additives can only be used as an experiment.

So, for the classic recipe for making pickled cucumbers for the winter, take the following products:

Ingredients for a 3-liter jar

medium-sized cucumbers – 2 kg;
water – about 1.5 l;
salt and sugar - 2 large spoons each without a slide;
acetic acid 70% – 2 dessert spoons;
pepper – 10-15 peas;
5-6 cloves of garlic;
1 horseradish leaf;
dill greens - several umbrellas.

How to pickle cucumbers with vinegar in jars

Step 1. First, the fruits are thoroughly washed, the ends are slightly trimmed and soaked in cool water (in the refrigerator) for 3-4 hours. There are no trifles when preparing homemade preparations.

In this case, it is very important to choose cucumbers of the optimal size - they should all be approximately the same, and the fruits can reach a length of no more than 7-10 cm. Then they will really turn out crispy, and they will look very attractive in the finished dish.

Step 2. The jars are pre-sterilized (you need to hold them over boiling water steam for 15 minutes or 3-4 minutes in the microwave turned on at maximum power). You can immediately place all the available greens on the bottom of the jar (cherry, raspberry, currant leaves, as well as dill sprigs are appropriate). The berry leaves contain quite a lot of tannins, which guarantee a really crunchy pickle.

Step 3. In the meantime, you must first prepare boiling water (1.5 liters of water per large 3-liter jar). Place the cucumbers in jars and pour boiling water over them for 10-15 minutes. The lids can simply be placed on top without screwing them on yet.

Step 4. Now the water from the cans is poured back into the pan (hot dishes and boiling water must be handled carefully - only with the help of a special mitten or oven mitt).

It's time to turn this water into a marinade: you need to add all the spices to it and pour in the vinegar. Then bring to a boil again and immediately turn off the heat.

Step 5. The last stage is to pour the marinade into jars of cucumbers and roll them up. Let it cool overnight, then put it in the refrigerator.

The product will be ready after 3-4 weeks, and it can be stored this way for 1-2 years. And here are the pickled cucumbers from open can It is best to consume within 1-2 weeks.

NOTE

When pickling cucumbers, you can add a few cloves of garlic or a horseradish leaf to them. This will add a spicy, tangy flavor to the finished dish. However, you should not overuse these components - 5-6 cloves of garlic and 1 medium horseradish leaf are enough for a 3-liter jar.

How to pickle crispy cucumbers in jars “like in a store”

Everyone is familiar with magnificent gherkins - these are delicious miniature cucumbers rolled into jars that can be bought in the store. You can prepare them yourself, and for this the product must be marinated, and not just salted. To do this you will need the following components:

Ingredients (for a 3-liter jar)

2 kg of small cucumbers (up to 7-8 cm in length);
water – 1.5 liters;
salt - 2 tablespoons;
sugar - 2.5 large spoons;
mustard seeds – 2 dessert spoons;
acetic acid 70% – 2 teaspoons;
peppercorns – 12-15 pieces;
dill (umbrellas) – 5 pieces;
horseradish - 1 leaf;
garlic – 5-6 cloves;
currant or cherry leaf - 5 pieces.

How to pickle cucumbers in jars

Step 1. First, wash and soak the cucumbers for several hours in cool water.

Step 2. Place the washed greens in jars, put the cucumbers in there and pour boiling water over them - literally for 20 minutes. As a result, the water should cool down so that you can touch the jar without getting burned. Then drain the water through a sieve.

Step 4. The marinade is poured into jars with cucumbers and rolled up with lids. Then the jars are turned upside down, left to cool and put in the refrigerator the next day.

Crispy cucumbers marinated with vinegar “like in the store”

Pickled cucumbers are a great alternative pickled cucumbers, although both of these dishes have always been a good addition to the holiday and everyday table. Serve finished product better when slightly chilled.

How to pickle crispy cucumbers for the winter - a simple recipe

To prepare crispy cucumbers in jars for the winter according to this recipe you will need:

Ingredients

1 kg of cucumbers;
1 liter of water;
salt and sugar - 1 large heaped tablespoon each;
vinegar 70% - 1 dessert spoon (or 3 tablespoons of regular 9% vinegar);
garlic – 3-4 cloves;
dill – several sprigs, 2-3 umbrellas;
10-15 peppercorns;
3-4 leaves of currant, cherry, raspberry.

How to pickle cucumbers

Step 1. Pre-soak the cucumbers in cool water and leave them on the table so that they reach room temperature. In the meantime, sterilize the jars (10-15 minutes over steam over boiling water or 3-4 minutes in the microwave).

Step 2. Meanwhile, you need to prepare the marinade: bring 1 liter of water to a boil, then add salt, sugar, dill leaves, currants, cherries and raspberries, as well as peppercorns. You can also add a few bay leaves there.

Step 3. Place the cucumbers in a jar and fill them with hot marinade to the top, let them cool for 1 hour and then add vinegar to each jar. Then we cover the jars with lids (loosely) or gauze and put them in a dark (but not cold) place overnight.

They need to be shaken periodically - especially at the very beginning. After all, salt and other spices must be properly distributed throughout the entire volume.

Step 4. After a day, roll up the jars or simply close them with tight lids. Place the cucumbers in the refrigerator.

Crispy cucumbers in jars are an excellent preparation for the winter

Delicious marinated cucumbers “Bulgarian style”

Pleasant sweet and sour cucumbers of miniature size, and even an attractive shape - simply created to decorate the festive and everyday table! And to cook them, you need to take gherkins.

For this recipe for pickling cucumbers for the winter in liter jars you will need the following products:

Ingredients (per 1 liter jar)

gherkin cucumbers - 0.6 kg;
water - 0.6 l;
salt - 1 tablespoon;
sugar - 2 tablespoons;
vinegar 9% – 3 large spoons;
1 small onion;
3 cloves of garlic;
bay leaf, dill umbrellas and a few peppercorns.

How to close cucumbers for the winter

Step 1. Prepare the fruits, sterilize the jars and lids.

Step 2. Prepare the marinade using the hot method: dissolve all ingredients in water, bring to a boil, add vinegar at the very last moment.

Step 3. Place garlic, onions, herbs, spices and cucumbers in 1-liter jars.

Step 4. Fill everything with marinade, roll up the jars, wrap them in a blanket, and after 2-3 days put them in the refrigerator or cellar.

Bon appetit!

Almost everyone likes pickled, crispy, spicy cucumbers. Recipes for preparing this healthy vegetable in jars for the winter have been passed down from generation to generation. Of course, it is very important that the pickles turn out tasty and aromatic. To do this, you need to use only fresh cucumbers from your own plot or bought in a store. Let's look at the most popular recipes for pickling cucumbers, which you can crunch in the winter.

How to choose the right ingredients?

Before you start preparing for the winter, you need to choose the right everything you need: jars, lids, spices, but also, of course, the cucumbers themselves.

What types of cucumbers can be pickled?

It is worth mentioning right away that all types of this vegetable are divided into 3 varieties:

salad cucumbers, which are eaten only fresh;
pickled vegetables - suitable for canning and cold pickling;
gherkins are universal cucumbers; they can be pickled, salted and consumed unchanged.

For pickling and salting, it is better to select a product based on its external data. Cucumbers should be:

no longer than 12−15 cm;
with thick skin;
smooth, without damage;
with a uniform dark green color;
with sharp spines and pronounced tuberosity;
the pulp is dense without voids;
the seeds are small.

Fresh cucumbers and spices It’s worth mentioning right away that the cucumbers for pickling should be ripe, but not overripe. When choosing a product for preservation, you need to take into account its variety.
The most suitable varieties for pickling:

"Voronezhskie";
"Phoenix";
"Coastal";
"Crispy";
"Hermann";
"Brownie";
"Muromskie".

Optimal size for cucumbers

As previously written, cucumbers for pickling should not exceed 15 cm, but the smaller the vegetable, the tastier the product turns out after preservation. The optimal size is considered to be a fruit from 6 to 9 cm.

Spices selection

When choosing ingredients for pickling, each housewife relies on her experience and the taste of her household. But there are spices without which you simply cannot get tasty, crispy cucumbers - these are:

peppercorns;
salt, sugar;
vinegar or citric acid;
laurel and cloves;
garlic and dill.

The same list includes parsley, garlic, basil and cilantro.

Selection of vinegar

It all depends on the recipe and storage method:

It is assumed that the cucumbers will be stored in a cool basement, you can use 9% Apple vinegar or lemon;
if there is no such room, and the cans of preservation will be in the apartment at room temperature, then it is better to use vinegar essence.

How to cook without becoming cloudy or bloated

It often happens that already on the third day, the brine in jars with pickled cucumbers begins to become cloudy. Sometimes this process causes the lids to swell. In this case, young housewives are at a loss as to what to do.
Transparent marinade There are several reasons for the brine to become cloudy:

the cucumbers were not washed enough, which started the process of rotting in the jar;
remains on the inside of the jar detergent- better ;
herbs and spices were of poor quality;
When preparing the marinade, iodized or sea salt was used;
The lids do not fit well and air has entered the jars.

The quality of the marinade determines how long the cucumbers will be stored. There are tricks in preparing the filling so that it remains light for a long time:

put two small tomatoes in a jar with cucumbers - this will significantly increase the shelf life of the product;
To prevent bacteria from spreading in the jar, add red peppers or horseradish leaves to the jar with cucumbers;
mix 9% vinegar with mustard essence or powder - the shelf life of cucumbers will increase;
currant leaves can protect the brine from clouding - it is enough to take 2-3 leaves for a three-liter jar;
You shouldn’t add a lot of garlic when canning, even if you like a very spicy product - garlic in large quantities softens the cucumbers. They will be sharp, but not crunchy.

If the lid of a jar is swollen, it means that pathogenic bacteria have begun to multiply in it - in this case, it is better to take the contents to the trash, otherwise food poisoning cannot be avoided.

Preparing cucumbers and spices

Before pickling, cucumbers must be soaked in cool water for 6 hours. You only need to pickle those fruits that were picked the day before pickling.

give preference to those varieties that grow in the garden rather than in the greenhouse;
when preparing the marinade, use only rock salt;
if you want the cucumbers to be stored for a long time, add vodka to the marinade;
Place some washed and scalded spices on the bottom of the jar; it is better to add the second portion after the first layer of cucumbers.

And, of course, when working, your hands should be as clean as possible so that bacteria do not get into the brine.

How to roll up jars correctly?

When rolling cans, you can use two types of machines, automatic and manual. Both methods have both pros and cons. The main principles when seaming will be accuracy - so that the neck does not burst, and a tight fit of the lid.

How to sterilize jars

Below are popular recipes for crunchy cucumbers that almost all housewives will love.

Crispy pickled cucumbers for the winter

The ingredients are listed for 3 liter jars:

regular cucumbers - 2 kg;
9% vinegar - ½ tbsp.;
garlic - 1 pc.;
water - 3 l;
dill - 3 umbrellas;
currant leaves - 6 pcs.;
hot pepper “Ogonyok” - 1 pc.;
horseradish leaf - half in a container;
salt - 6 tbsp. l;
sugar - 3 tbsp. l.

Preparation:

gherkins or small cucumbers, prepare by cutting off the ends;
Place spices in a bowl - exactly half;
put cucumbers in the dish, not too tightly, but so that there are no large voids;
add the other half of the spices;
add chopped Ogonyok pepper;
at the final stage - 1 dill umbrella.

Pickled cucumbers How to cook:

Add sugar, salt and vinegar to a saucepan of boiling water.
Fill the jars to the top with hot pouring.
Cover with lids and sterilize for 15-20 minutes in boiling water.
Remove the jars and roll the lids.
turn the containers upside down and leave to cool.

Advice! To prevent the bottom of the tank from bursting during the sterilization process, place a towel or a wooden stand folded in several rows on the bottom of the pan.

Spicy pickled cucumbers “Fragrant”

Filling - per liter of water:

salt - 5 tsp;
sugar - 1 tbsp. l;
diluted essence 9% - 5 tbsp. l.

Finely chop the greens:

horseradish - leaves;
dill;
parsley;
celery;
tarragon;
garlic.

Pour the spice mixture and all ingredients into the jars, including ½ tsp. mustard powder.

Cooking principle:

Place the gherkins in containers as tightly as possible.
Place sugar, salt and essence into boiling liquid.
Fill containers with fruits with boiling pouring and send for sterilization, covering with lids.
We will sterilize in a water bath for 30 minutes; to do this, place a smaller container in a large pan, pour water into both and place it on a hot stove. As soon as the water in the lower container boils, you can place a jar of cucumbers in the upper one.
Take out the dishes, roll them up, turn them over and wrap them in a blanket - leave to cool.

Sweet pickled cucumbers

Components for a 1 liter container:

cucumbers - 700 g;
garlic - 3 cloves;
dill - 3 sprigs;
water - ½ l;
essence 9% - 50 ml;
salt - 1.5 tsp;
sugar - 3 tsp.

Cooking as in previous recipes.

Pickle cucumbers without sterilization using the pouring method

This method with lemon juice and without sterilization is designed for 2 liter containers

Components:

gherkins;
currant and horseradish leaves;
dark and aromatic peppercorns - to taste;
dill, bay leaf and garlic;
mustard seeds.

For the filling sauce:

water - 1 l;
salt - 2 tbsp. l;
sugar - 3 l;
citric acid - 1/3 tsp.

We will fill the containers with hot water 3 times.

Place spices and cucumbers in jars.
Add salt, lemon, sugar to boiling water.
The prepared containers should be carefully filled by filling the edges.
Place lids on the jar and place them in an iron bowl or pan in which water is boiling on the stove. To prevent the bottom of the cans from bursting, place a rag folded several times into a container with water.
Roll the lids well, turn the jars over and cover with a blanket until cool.

Pickled cucumbers without vinegar

With citric acid

Method designed for 3 liter jars - prepare:

fruits - 1 kg;
water - 1 liter;
lemon - 30 g;
horseradish, grated - 15 g;
onion - 50 g;
garlic - 4 cloves;
bay leaf - 2 leaves;
dill;
peppercorns;
sugar - 2 tbsp. l.;
salt - 3 tbsp. l.

Preparation procedure:

Place all ingredients in jars.
Boil water, add salt, sugar, lemon.
The dishes with fruits are filled to the brim.
Cover the jars and place in a pan with boiling liquid for sterilization.
Roll up the dishes and turn the lids down.

With red currants

Cucumbers with currants Ingredients for a three-liter jar:

cucumbers - 2.5 kg;
red currant - 0.3 kg;
currant leaves - 6 pcs.;
dill umbrellas;
garlic - 6−9 cloves;
sugar - 6 tbsp. l.;
salt - 3 tbsp. l.;
bay leaf - 3 pcs.;
cloves - 6 pcs.;
allspice.

All the spices are added to the jar, the fruits are placed, and red currants are thrown on top. Fill with boiling filling and sterilize for 20 minutes.

Crispy pickled cucumbers with mustard

Cucumbers in mustard dressing are very tasty.
Marinade with mustard Ingredients for 2 liter jars:

cucumbers - how many will go in;
ready mustard - 3 tbsp. l;
dill - 4 umbrellas;
garlic - 4 cloves;
horseradish - 1 leaf;
currants - 8 leaves;
peppercorns - 10 pcs;
allspice - 4 peas;
cloves - 4 pcs;
sugar - ½ tbsp;
vinegar 9% - ½ tbsp;
salt - 1 tbsp. heaped spoon;
water - 3 glasses.

How to cook:

Place ½ of the spices on the bottom of the jars.
Place the first layer of cucumbers standing, close to each other.
Add the second half of the spices, except for 1 dill umbrella and 1 currant leaf.
Lay the second layer, but lying down so that more fruits can fit in; they can be cut in half.
Fill the bowl with hot filling, which is prepared as follows: add sugar, salt and mustard in cooked form to boiling water. Let it simmer until the lumps of mustard disperse, add vinegar and it’s done.
Sterilize the dishes, covering them with lids, for no more than 20 minutes.
After sterilization, roll up, turn upside down and leave until cool.

Marinade with grated horseradish and tarragon

Pickled cucumbers with tarragon and horseradish Ingredients for a liter jar:

gherkins - depending on size 10 - 15 pcs;
parsley - 2 sprigs;
garlic - 2 cloves;
currants - 2 leaves;
sweet pepper ring,
spices - to taste.

For marinating in half a liter of water:

sugar - 30 g;
salt - 40 g;
Bay leaf;
allspice;
9% vinegar - 70 ml.

Sealing method is the same as in other recipes with triple filling.

Gherkins with cinnamon - spicy cucumbers

Components for 4 three-liter jars:

gherkins - 5 kg;
pepper mixture - 14 peas per 3 liter jar;
cloves - 3 pcs.;
garlic - 3 cloves;
onion rings - 1 pc. on the jar;
a teaspoon of cinnamon;
salt - 150 g;
vinegar 9% - 1 glass;
bay leaf - 8 pcs.

Place spices and cucumbers in containers, fill with filling and sterilize.

Cucumbers marinated with bell pepper, basil and coriander

fruits - 1 kg;
pepper - 5 pcs.;
garlic - 4 pcs.;
dill - 2 umbrellas;
horseradish - 1 root;
basil - 3 sprigs;
coriander - 1 l;
black and allspice.

For the filling sauce (1 liter of water)

salt - 4 l. st,
sugar - 2 l. st,
vinegar 9% - 3 l. Art.

Prepare the fruits as for regular pickling. Cut the pepper into 4 pieces and remove the seeds.

Place cucumber and pepper spices into the vessels. Fill with the prepared filling and sterilize.

Pickled cucumbers with vodka

When using this recipe, delicious cucumbers come out just like coming out of a barrel.

Ingredients for a three-liter jar:

cucumbers - 2 kg;
currant, horseradish and laurel leaves;
peppercorns;
dill - 2 umbrellas;
garlic - 4 cloves.

salt - 100 g;
water - 1.5 l;
vodka - 50 g.

Preparation:

When marinating, use the method of triple pouring boiling water. At the last stage, dissolve salt in water while boiling, add vodka and pour the marinade into containers.

Bulgarian cucumbers

Ingredients:

chop 1 onion into rings;
garlic - 1 clove;
mixture of peppers - 10 pcs;
laurel - 5 pcs;
sugar - 1 tbsp. l;
salt - 2 tsp;
essences - 1 tsp;
water - 0.5 l;
gherkins - 0.5 kg.

Cooking method is the same as in other recipes.

Pickled cucumbers with carrots

Only with carrots

Pickled cucumbers with carrots The filling method is the same as in other recipes, the ingredients are the same as for classic pickling of cucumbers, only add peeled and chopped carrots to a 1 liter container.

With carrots, bell pepper and mint

Take 1 carrot per liter container, chop it into slices, and 2 bell peppers, remove seeds and divide into 4 parts. In addition to spices, a sprig of mint is placed in each jar.

Unusual recipes

With pine branches

For 1 kg of cucumbers, take 4 pine branches 5 cm long. Place everything in treated jars.

100 g vinegar 9%;
2 tbsp. l. salt;
2 tbsp. l. Sahara;
1 liter of water.

With oak leaves

All ingredients are the same as in the classic recipe, only add 3 oak leaves to each liter jar. Add vinegar directly to the jar before pouring the marinade.

With oak bark

Components:

horseradish, leaf and root;
garlic 2 cloves;
currants - 2 leaves;
dill;
“Spark” pepper ring;
ground pepper;
laurel;
cucumbers

To fill 1.5 liters of water:

salt 2 tbsp. l.;
sugar 1 tbsp. l.;
vinegar 9% 2 tbsp. l.;
oak bark 1 tsp.

Cucumbers pickled in apple juice

Ingredients for a 3 liter jar:

Place in a container: mint, currant leaf, cloves, gherkins, as much as will fit in the jar, with a dill umbrella on top.

Prepare dressing - 1 tbsp. l. salt per 1 liter of fresh apple juice.

Pour over the cucumbers and sterilize.

How and for how long to store?

Jars of cucumbers should be stored in a cool, dark place - preferably underground or in the basement. They can stay there for at least 2 years, provided they are properly sterilized. If this is not possible, then at room temperature it can be preserved until the next harvest.

Benefit

Cucumbers contain a lot of complete microelements that have a beneficial effect on the human body.

Iodine promotes good digestion.
The lactic acid released during canning lowers cholesterol levels and improves blood flow.
Fiber reduces the risk of malignant neoplasms.
The bacteria found in pickled cucumbers have a beneficial effect on the intestinal microflora.
Brine not only relieves hangover, but also has a laxative effect.
Young children should be given pickled cucumbers very carefully - they may upset their intestines.

Finally

After reading all the recipes presented above, you will definitely find one suitable for all seven. Or maybe you’d like to try an unusual recipe for pickling this healthy and tasty vegetable. Important rule, which will help you get a crispy, aromatic and tasty product - there should be a lot of cucumbers in the jar, and little filling.

Vinaigrette and Olivier, without which almost no holiday is complete in winter, will not have the usual piquant taste if pickled cucumbers are not added to them. Such canned food can also serve as an independent snack. It is no coincidence that almost all housewives try to make more of these preparations for the winter. But everyone’s canned food turns out different: hot, sour, sweet, salty, spicy. The taste of pickled vegetables depends not only on the skill of the cook, but also on the composition of the marinade he uses. There are countless options for this fill.

We have made a selection of recipes according to which many experienced housewives make marinade for cucumbers. Each option is completely different, so you'll almost certainly find one that suits your tastes. For ease of calculation, all recipes are given for 1 liter of water. Additionally, we will reveal the secrets of canning cucumbers, which will keep the vegetables crispy and prevent the so-called “bombing”.

Culinary secrets

Some people like sour and spicy cucumbers, others like spicy and sweet, but everyone, without exception, prefers them to be crispy. And, of course, not a single housewife dreams of jars of preparations “exploding” before they even reach winter. We decided to draw the attention of readers of the New Domostroy website to several points, without knowledge of which it is impossible to obtain an impeccable result.

Use medium-sized fresh cucumbers that do not have voids inside for canning.
Wash the fruits with a sponge in warm water, as even the slightest contamination can lead to “bombing”.
Soak cucumbers in ice water for 3 hours to make them even cleaner and firmer.
Cut off the ends of the fruits - they accumulate the most dirt.
Follow the proportions of salt, sugar, vinegar and water indicated in the recipe. Do-it-yourself work is only permissible if you have extensive experience and know exactly how much you need to increase the amount of one component while decreasing another.
Wash not only vegetables, but also spices that you put in jars.
Regardless of the method of canning cucumbers (with or without sterilization, with double or triple filling), the jars under them must be washed with soda and heat treated, and the lids must be boiled. ABOUT we already told you.
Leaves of horseradish, oak, cherry and currant are put into the preparation not only for the sake of giving it a spicy or piquant taste and aroma. The main goal is to maintain the crunchiness of vegetables and increase the resistance of canned food to unfavorable storage conditions. It is achieved due to the presence of tannins in the leaves.
If you don't want your cucumbers to remain crisp, seal them in recipes that don't require sterilization. Cool without wrapping it tightly and for a long time (maximum, you can cover with a towel and leave for 2 hours). Feel free to ignore recommendations to leave the snack to cool under the blanket.

Knowing the basic nuances of pickling cucumbers for the winter, you can prepare a tasty snack that will not become cloudy or open, even if it is left in the apartment. And what it will taste like depends on which marinade option you choose. You can trust all the recipes below, as if they were taken from the notebook of your beloved grandmother.

Simple marinade for cucumbers with 9 percent vinegar

What do you need:

water – 1 l;
salt – 30 g;
sugar – 20 g;
table vinegar (9 percent) – 60 ml;
fruit leaves, horseradish root, dill, garlic, peppercorns - to taste.

How to cook:

Place pre-washed and dried spices in sterilized jars. For a liter container, we recommend taking 2-3 cherry or currant leaves, an umbrella of dill, a horseradish root 1 cm long, 5 peas each of allspice and black pepper, 1-2 cloves of garlic.
Fill the jars with prepared cucumbers. Pour boiling water over them, drain it after 15 minutes through a special lid with a spout and holes. Repeat the manipulation.
Boil water, dissolve salt and sugar in it, boil for 5 minutes.
Pour in the vinegar, stir and immediately remove the marinade from the heat.
Pour the marinade over the cucumbers and immediately seal the jars.

A marinade made from a liter of water is enough for three half-liter or two 750-ml jars, or one jar with a capacity of 1-1.5 liters. Cucumbers will have the most neutral taste, that is, they will not be sweet, sour, hot, or spicy.

Marinade for cucumbers with apple cider vinegar

What do you need:

water – 1 l;
sugar – 80 g;
salt – 60 g;
apple cider vinegar (6 percent) - 40 ml per liter jar;
bay leaf – 1 pc.;
allspice – 5 pcs.;
black pepper – 5 pcs.;
dill and parsley - 2 sprigs per liter jar;
cherry and black currant leaves - 2 pcs. per liter jar.

How to cook:

Place leaves of fruit plants and a sprig of parsley and dill at the bottom of the jars.
Place the cucumbers.
Place the remaining greens on top.
Pour boiling water over the cucumbers. After 10 minutes, drain the water.
Repeat the procedure.
Pour apple cider vinegar into the jars, recalculating the recipe amount taking into account the volume of containers used.
Mix water with salt and sugar and bring to a boil.
Add bay leaf, allspice and black pepper. Boil the marinade for 6-7 minutes.
Pour the hot marinade into the jars.
Seal the container with cucumbers hermetically and turn them over.
Cover the jars with a terry towel.
After a couple of hours, remove the towel.

Cucumbers prepared with this marinade have a balanced sweet and salty taste and are not too sour.

Cucumber marinade with vinegar essence

What do you need:

water – 1 l;
salt – 30 g;
sugar – 40 g;
vinegar essence (70 percent) – 20 ml;
horseradish leaf - a third of the leaf per liter jar;
dill - 1 umbrella per liter jar;
garlic – 1 clove (per liter jar);
cloves – 1 pc. per jar (liter);
peppercorns (allspice, black) – 2 pcs. per liter container.

How to cook:

Wash the spices and let them dry.
Soak the cucumbers for 2-3 hours in ice water, rinse, and cut off the ends.
Place spices in the bottom of the jar, then fill it with vegetables.
Pour boiling water over the cucumbers twice and, after waiting 10 minutes, pour it into the sink.
After boiling a liter of water, pour vinegar into it, add sugar and salt. Stir. Boil for 2-3 minutes.
Pour the marinade over the cucumbers and seal. Cool upside down without wrapping.

A tablespoon of essence is about 8 tablespoons of ordinary table vinegar, that is, quite a lot. So the cucumbers closed according to this recipe will turn out sour and piquant.

Marinade for spicy cucumbers with citric acid

What you need (for a one and a half liter jar):

mustard seeds, dill and a mixture of peppercorns - half a teaspoon each;
laurel, cherry, currant leaves - 2 pcs each;
sprig of dill – 1 pc.;
cinnamon - a small piece;
hot pepper - a thin ring;
water – 1 l;
citric acid - teaspoon;
salt, sugar - 2 tablespoons each (sugar with a slide, salt - without a slide).

How to cook:

Sterilize a 1.5 liter jar or two 750 g jars.
Add mustard, pepper, dill seeds. Add coarsely chopped dill, a ring of pepper, a piece of mustard and laurel leaves, cherries, and currants.
Place the cucumbers, which have already been in cold water for a couple of hours, in a jar with the cut ends down.
Boil water in a kettle and pour it into a jar of cucumbers.
Wait a quarter of an hour, drain the liquid from the jar into the pan.
Bring to a liter volume and boil.
Add salt, sugar, citric acid. Let simmer for 3-4 minutes.
Pour the hot marinade over the cucumbers.
Screw the jar tightly, put it on the lid, and leave it until the morning.

Cucumbers according to this recipe are fragrant. They have a mild taste and will appeal to those who do not like canned food with vinegar.

Marinade for cucumbers with aspirin added

What is needed for 1 liter of water:

citric acid – 5 g;
sugar – 20 g;
salt – 30 g;
acetylsalicylic acid – 1 tablet per liter jar;
spices, spices - to your taste.

How to cook:

Before the last filling, put aspirin in the jars with cucumbers.
Add salt, citric acid, and sugar to boiling water. Boil the marinade for 5 minutes.
Pour the marinade into a jar and roll it up.

Before pouring the marinade over the vegetables, pour plain boiling water over them twice, which is drained from the jar after 10-15 minutes. Herbs and spices are placed at the bottom of the jar before placing cucumbers in it. Traditionally, horseradish, cherry, currant leaves, dill, and peppercorns are used.

Sweet marinade for canning cucumbers

What is needed for 1 liter of water:

salt – 30 g;
sugar – 120 g;
citric acid – 5 g;
spices - to taste.

How to cook:

Using the standard scheme, place spices and cucumbers in jars, pour boiling water over them twice and, after leaving for 15 minutes, pour the liquid from the jars into the sink.
Boil the water. Add sugar, citric acid, salt. Boil, stirring, until the crystals are completely dissolved.
Pour the sweet marinade over the cucumbers.
Roll up the jars and turn them over to cool.

Many people prefer pickled vegetables with a sweet taste, so this simple version of the marinade is popular.

Marinade for spicy cucumbers

What you need (for 1.5 liters of canned food):

water – 1 l;
cucumbers – about 1-1.2 kg;
chili pepper (small) – 4 pods;
cherry – twig (5-7 leaves);
horseradish - 1 leaf;
mint – 2 sprigs;
sugar – 3 heaped tablespoons (50 g);
salt – 2 level tablespoons (50 g);
table vinegar (9 percent) – 50 ml.

How to cook:

At the bottom of a jar (or 2-3 jars with a total volume of 1.5 liters) place cherry and mint leaves, pieces of horseradish leaf.
Cut off the ends of cucumbers that have been previously soaked in ice water and dried.
Place the vegetables tightly in the jars, squeezing hot pepper pods between them.
Pour boiling water over the vegetables. To prevent the glass from breaking, place a knife blade under the jar.
Wait 10 minutes to let the spices warm up. Drain the water into the pan, measuring the amount.
Bring the liquid to the desired volume, add salt and sugar.
Boil the brine for 5 minutes.
Pour vinegar into jars (or pour it into one jar).
Pour the boiling marinade over the cucumbers.
Roll up the containers with metal lids and place them bottoms up. No need to wrap it up.

In the morning, the cucumbers can be moved to the pantry or other room in the apartment where it is convenient for you to keep supplies for the winter. These canned goods will last even in a warm basement.

Pickled cucumbers, just like in the store (with mustard)

What is needed for 1 liter of marinade:

water – 1 l;
sugar – 150 g;
salt – 50 g;
vinegar essence (70 percent) – 40 ml;
mustard seeds - a teaspoon;
bay leaves – 2 pcs.;
garlic – 2 cloves;
cucumbers – 1.2 kg.

How to cook:

Sterilize two 750 ml jars, put in each a clove of garlic, half a spoon of mustard seeds and a laurel leaf.
Place small cucumbers in a bucket of ice water (with added ice) and leave for 4 hours.
Rinse the vegetables and let them dry. Cut off the very ends of them.
Pack vegetables tightly into jars.
Pour boiling water over the vegetables. After 15 minutes, pour out the cooled water.
Make a marinade from water, sugar, and salt, boiling it for 3-4 minutes.
Pour the essence into the marinade and let it simmer for another minute.
Pour the hot marinade over the cucumbers in the jars.

All that remains is to let the pieces cool upside down, but without wrapping them, and store them until winter. You won't believe yourself when you try these cucumbers that they weren't bought at the store. However, this snack may not appeal to everyone, as it has a pronounced sweet and sour taste.

Bulgarian cucumber marinade

What is needed for 1 liter of marinade:

water – 1 l;
salt – 30 g;
sugar – 60 g;
table vinegar (9 percent) – 100 ml.

What you need for 2 liter or 750 ml jars:

marinade – 1 l;
cucumbers – 1.4 kg;
onions – 50 g;
cloves – 6 pcs.;
black and allspice peas – 4 pcs.;
parsley – 4 sprigs;
bay leaves – 8 pcs.

How to cook:

Soak small cucumbers in cold water for several hours. Rinse them with warm water and let them dry.
Sterilize the jars, place in them spices, parsley and onion cut into thin half rings.
Place cucumbers in jars.
Pour half the recipe amount of vinegar into each jar.
Make a hot brine from water, sugar and salt and pour it into jars.
Cover the jars with lids. Place in a saucepan, on the bottom of which you must first place a piece of cloth. The jars should not touch each other or the walls of the pan.
Fill the pan with warm water (up to the hangers of the jars).
Bring water to a boil over low heat and sterilize jars in it for 10 minutes.
Using special tongs, remove the jars from the pan, roll them up, and turn them over

For the first two hours, let the jars cool under a towel, the remaining time - open. The taste of cucumbers pickled according to this recipe is reminiscent of Bulgarian canned food, which at one time was very popular in our country. By the way, it was their Soviet housewives who tried to add them to the legendary Olivier salad.

Marinade for Berlin-style cucumbers, like from Uncle Vanya

What you need for 2 liter jars:

cucumbers – 1.5 kg;
dill -2 umbrellas;
oak bark - half a teaspoon;
currants, cherries - 2 leaves each;
horseradish - 1 leaf;
garlic – 2 cloves.

What is needed for 1 liter of marinade:

water – 1 l;
salt – 50 g;
sugar – 20 g;
vinegar essence (70 percent) - a teaspoon.

How to cook:

After sterilizing the jars, put spices and herbs in them. First cut the garlic into slices.
Fill the jars tightly with cucumbers that have been soaked in cold water, washed and dried.
Boil water and pour into jars.
After a quarter of an hour, pour the liquid from the jars into the pan. If necessary, add a little boiling water so that there is a liter of spicy infusion in the pan.
Add salt, sugar. Bring to a boil, cook for 5 minutes.
Pour in 70% vinegar, stir and immediately remove from heat.
Fill the jars with cucumbers with marinade and seal them tightly with pre-boiled metal lids.
Turn over and leave to cool at room temperature.

Of course, technologists do not disclose the recipe for Berlin-style cucumbers, which are sold under the Uncle Vanya brand. However, the taste of the appetizer made according to the given recipe is very similar to the one that has every chance of becoming a culinary legend of the Soviet era, as Bulgarian canned vegetables once became.

Canned cucumbers are one of the most popular snacks that many housewives prepare for the winter. The taste of pickled cucumbers depends on the ratio of sugar, salt and vinegar in the filling, on the use of certain spices and herbs. In the above selection of 10 recipes for cucumber marinade per 1 liter of water, you will almost certainly find an option that will allow you to make an appetizer that suits your culinary preferences.