Pickle recipe for canning cucumbers. The most delicious recipes for canning cucumbers for the winter. Pickling cucumbers for the winter

For some reason, I love the canning of cucumbers in liter jars. You open an appetizing jar - and served it with boiled potatoes, and used Olivier salad, beloved by everyone. But I close pickled cucumbers in three-liter jars.

How to pickle cucumbers so that they are crispy

• The first secret is good brine water (filtered, well or bottled)
• The second secret is young green fruits with dark pimples. Remember, if you bought greenhouse or greenhouse cucumbers, then according to any recipe, they will not turn out hard and crispy.
• The third secret is soaking cucumbers in ice water
• The fourth secret - just taste them. If they are bitter on their own, then you will spoil the whole dish.

Thanks to these simple secrets, you will end up with delicious crispy pickles.

Marinade for cucumbers recipe for 1 liter of water

Most often, each hostess looks for and chooses a classic marinade recipe. Canned crispy cucumbers the most delicious recipe - marinade

• Water - 1 liter
• Salt - 1.5 tablespoons
• Sugar - 2 tablespoons
• Vinegar 30% - dessert spoon, if 9% - three tablespoons

Crispy cucumbers for the winter without sterilization

• Cucumbers - about 1.5 kg
• Salt - 2 tbsp.
• Sugar - 2 tbsp.
• A few peas of black and allspice
• Garlic - 1-2 cloves (no need to get carried away)
• Vinegar - two tablespoons 9%
• hot pepper - a piece
• Greens (dill umbrellas, currant leaves, horseradish)
• Pieces of onion or bell pepper - optional (recipe for 1 liter jar)

How to pickle cucumbers for the winter in jars

1. We carefully select fruits of approximately the same size. Choose specimens plump, dark green with pimples.
2. Fill them with ice water for 2-3 hours. Water should be changed to colder every 30 minutes.
3. Banks must first be sterilized. Each housewife does it in her own way - in the hole of the kettle, on a stand, in the microwave or oven. It is most convenient for me to do this in the oven - you can sterilize several liter jars at a time. Lids also need to be boiled.
4. At the bottom of the jars we put greens, garlic and pepper.
5. We lay the cucumbers beautifully - usually I put the first row while standing, and then I report to the top as it turns out.
6. Top with a cherry or horseradish leaf.
7. Boil water and pour it into jars with cucumbers. Cover with lids and leave for 10 minutes.
8. Pour into a saucepan, add salt, sugar and mix everything thoroughly.
9. Pour the marinade into the jar slightly to the top. Add 2 tbsp to each jar. 9% vinegar and immediately roll up the lids.
10. Then the usual procedure is to turn the jars over on a blanket, wrap them up for even more thorough sterilization. After cooling, we transfer for storage to the pantry or to the basement.

Crispy cucumbers for the winter with vodka

• The fastest recipe for pickles with vodka for the winter, in my opinion, is one of the most successful. The preparatory stage is the same. Sort, wash and soak in cold water.
• Wash a three-liter jar with soda and pour boiling water over them.
• Put the cucumbers in a jar, alternating them with herbs.
• In a jar (this recipe is for a three-liter jar.) Pour a stack of coarse salt and vodka. The recipe is written in my notebook "Cucumber Stack".
• Pour water from the filter and tie the throat of the jar with gauze. We put it in a saucepan or bowl, because the brine may spill out during fermentation. After three days, the bank is taken out to the basement for storage. This option is for the owners of the basement, they cannot be stored in the pantry.

Choose one of these recipes and enjoy their unique taste all winter long. What’s more, they are easy to prepare.

And what is your most delicious and favorite recipe for crispy canned cucumbers? Share proven recipes!

1. Pickles with mustard

"Recipe for rolling pickles for the winter. At the end, 1 tsp of dry mustard is added to each jar to stop the fermentation process and avoid mold on the surface of the brine. This recipe is for 1 2l jar. For a 3 l jar, you will need 1.5 kg of cucumbers and 1.5 liters of brine."

Ingredients
It turns out: 1 2 l of the bank

1 kg cucumbers

3-4 garlic cloves
brine: for 1 liter of boiled water 2 tbsp. salt with a slide
1 tsp dry mustard

Cooking method
Prep: 15min › Cook: 10min › +3d for salting › Total time: 3d25min

It is advisable to pre-soak cucumbers in cold water for 4-12 hours.
Sterilize the jar and lid. Place blackcurrant leaves, a horseradish leaf, a couple of dill umbrellas, 3-4 cloves of garlic tightly on the bottom.
Wash the cucumbers, put them tightly in a jar with herbs and garlic.
Pour cucumbers with cold salt brine on top: dissolve in 1 liter of water 2 tbsp. heaping salt. Leave the jars to sour for 3-4 days, from time to time remove the foam that forms on the surface.
After 3-4 days, drain the brine from the jars into a saucepan, boil. Pour hot brine over cucumbers in a jar and add 1 tsp. dry mustard. Roll up.

2. Canned pickled cucumbers

“It’s not at all difficult to pickle cucumbers. That’s how they taught me to do it. In order for pickles not to mold, it’s good to add a spoonful of mustard powder to them. Cucumbers are poured with cooled brine, this is a way of cold pickling cucumbers.”

Ingredients
It turns out: 1 kg

Cucumbers (1 kg per 1 liter of brine)
greens: blackcurrant leaves, horseradish, dill umbrellas
garlic (4-5 cloves per 1 liter of brine)

Brine
for 1 liter of water
50 g coarse salt (2 tablespoons with a slide)
1 tsp dry mustard (optional)

Cooking method
Prep: 1h › Cook: 30min › +4d for salting › Total time: 4d1h30min

salting

Wash the cucumbers thoroughly, pour cold water for at least 6 hours or overnight.
Prepare a brine based on 1 liter of water 50 g of salt (2 tablespoons of salt with a slide). Boil water with salt so that the salt is completely dissolved. Cool the brine, strain.
Prepare greens: you can use dill, parsley, blackcurrant leaf, cherry leaf, horseradish, oak leaf, garlic.
Pickle cucumbers in a bucket (enamelled) or in a glass container, you can directly in jars. Lay layers of greens, garlic, cucumbers. Pour the brine, put a plate or a wooden circle on top, a load on it (so that the plate remains immersed in the brine).
Leave the container with cucumbers in a warm place for several days (3-6) so that the cucumbers are salted (taste it, it will change as it ferments). From time to time to remove the foam which is formed on a surface.
After that, cucumbers can be stored in the refrigerator or canned.

sunset

Prepare jars (sterilize). Put greens and garlic on the bottom.
Remove the cucumbers from the brine, rinse, arrange in jars (lay the cucumbers vertically). Strain the brine into a saucepan, put on fire and bring to a boil.
Pour the cucumbers in the jars to the top with hot brine (the brine should pour out a little) and roll up the lids. Sprinkle some dry mustard on top of the brine.
Put the rolled jars upside down, cover with newspapers (or a blanket) and leave to cool.

To avoid mold formation, dry mustard can be used. Pour a little dry mustard on the surface of the brine. Mustard can also be sprinkled on the surface of the brine before rolling into jars).

3. Canned cucumbers

"The recipe can be changed, because not everyone likes to add horseradish, or cherry leaves, but in my family they always salt it this way and come out delicious, crispy cucumbers!"

Ingredients
Yields: 5 cans

2 kg cucumbers (small)
1 head of garlic
1 horseradish root
1 bunch dill (umbrellas)
1 tbsp mustard seeds
10 cherry leaves
3 tbsp salt

Cooking method
Preparation: 5mins › Cooking: 5mins › Total time: 10mins

Wash cucumbers, it is better to soak for a while in a bowl (or sink) with cold water.
Prepare about 5 jars: wash and sterilize.
Boil 3 liters of water in a saucepan and add 3 tablespoons of salt.
In each jar, put 1/4 teaspoon of mustard seeds, 2 cloves of garlic, a little dill, a piece of horseradish and 2 cherry leaves.
Then put cucumbers in jars, quite tightly. Pour cucumbers with hot marinade, trying to ensure that all cucumbers are covered. Put dill on top.
Tighten the cucumbers with lids and put in a dark place.

4. Polish pickled cucumbers

Ingredients
Servings: 15

1 kg cucumbers (small)
1-3 heads of garlic (amount to taste)
1 bunch dill, tough stems removed
2 tbsp salt
2 liters of water, boiled chilled

Cooking method
Preparation: 10min › +3d for salting › Total time: 3d10min

Wash cucumbers and place in a large, clean bowl. Dissolve salt in water. Add peeled whole cloves of garlic, dill (do not cut), and then pour salt water (water should completely cover the cucumbers). Cover the cucumbers with a plate, and press the plate with oppression so that the cucumbers do not float up.
Put in a dark place for several days. After 3 days you can taste it. Cucumbers will become more sour every day.

5. Pickled cucumbers

"A quick cucumber recipe. In season when there are a lot of cucumbers in the garden, such a quick recipe is what you need."

Ingredients
Servings: 6

1 kg cucumbers
2 tbsp salt
1 liter of water
currant leaves
cherries
dill umbrellas

Cooking method
Prep: 5min › Cook: 15min › +1h › Total time: 1h20min

Wash cucumbers well. Cut off the ends. Place cucumbers in a bowl or enameled pan.
Layer cucumbers with currant leaves, cherries and dill.
To boil water. Add salt, stir until dissolved.
Pour cucumbers with the resulting solution. Leave for a day.

6. Lightly salted cucumbers in a bag

"Recipe for cucumbers cooked without brine. We add salt directly to the bag with cucumbers, and the cucumbers, releasing juice, are pickled themselves."

Ingredients
Servings: 6

1 kg cucumbers
2 tbsp salt
1 tsp Sahara
dill in umbrellas
2-3 garlic cloves

Cooking method
Preparation: 10mins › Cooking: 5mins › +8h for salting › Total time: 8h15mins

Wash cucumbers well. Cut off the ends of the cucumbers.
Put in a plastic bag. Pour in salt and sugar.
Add dill sprigs and garlic. Tie up the bag and then shake well.
Put in the refrigerator overnight.
After 6-8 hours, cucumbers can be eaten.

7. Lightly salted cucumbers

Ingredients
Servings: 6

cucumbers
dill umbrellas
horseradish leaves
2-4 garlic cloves
cherry leaves, currant
2 tbsp salt per 3 liter jar

Cooking method
Preparation: 10min › +1d for salting › Total time: 1d10min

Wash cucumbers well. Cut off butts.
In a 3 l jar, lay out the cucumbers while standing. We shift with horseradish leaves, dill, garlic, cherry and currant leaves. Fill with cold water. We let it stand for a while, then pour this water into a bowl, add 100 g of salt there, mix it so that the salt closes, and pour it back into the cucumbers.
Let stand in a warm place for 3-5 hours, then put in the refrigerator. You can eat the next day.

Small cucumbers are unusually tasty.

8. Pickled cucumbers

"Cucumbers for the winter. Choose approximately the same size cucumbers. The number of cans depends on you, someone salts in small ones, someone likes big ones. The calculation is this - for 0.5 kg of cucumbers you need 0.5 liters of brine. That is, my recipe is calculated for 2 3l cans.

Ingredients
It turns out: 2 3l or 3 2l cans

3 kg cucumbers
6-8 garlic cloves
dill in umbrellas
horseradish leaves
black currant leaves
3 liters of water
6 tbsp coarse salt

Cooking method
Prep: 15min › Cook: 15min › +4d for salting › Total time: 4d30min

Rinse the cucumbers, cut off the ends. Pour cold water and leave for a day.
In clean jars, put dill with umbrellas, horseradish leaves, currants and garlic cloves. Put cucumbers in jars, tightly enough.
Boil water, add salt, stir to dissolve the salt. Pour brine over cucumbers. Leave for 3 days for pickling.
Then pour the brine into a saucepan. Rinse cucumbers and herbs with boiled water, put them back in jars.
Bring the brine to a boil and pour over the cucumbers. Roll up.

9. Classic pickled cucumbers

"A classic recipe for pickled cucumbers. It turns out very tasty! It is advisable to add spicy greens (dill, celery), as well as cherry, horseradish, currant leaves to cucumbers."

Ingredients
It turns out: 3 liters of the bank

Cucumbers (how many will fit in a 3 liter jar)
cherry, horseradish, currant leaves
1 garlic clove
herbs: dill, celery

1-2 bay leaves
2 tbsp salt
1 tbsp Sahara
1.0-1.5 tbsp vinegar (9%)

Cooking method
Preparation: 30min › Cooking: 30min › +30min › Total time: 1h30min

Soak cucumbers in cold water, preferably for a few hours.
At the bottom of a 3-liter jar, lay out the leaves of cherries, horseradish, currants, a clove of garlic, dill umbrella, celery. Throw allspice and bay leaf. Lay the cucumbers tightly, pour boiling water over them. Let stand 10 minutes. Drain the broth into a saucepan, boil and pour over the cucumbers again.
Let stand 30-40 minutes. Pour the liquid back into the pan, add 2-2.5 tbsp. salt and 1 tbsp. sugar, bring to a boil. Pour cucumbers with hot marinade, add vinegar and roll up.

10. Pickled cucumbers

“Dad taught me how to make cucumbers. They always turn out delicious and crispy. I have been making according to his recipe for 4 years now, I really like it. The marinade is very rich, it has quite a lot of vinegar. The longer the jars stand, the tastier the cucumbers become. 7 liter jars.

Ingredients
It turns out: 7 l cans

4 kg cucumbers
6 glasses of water
2 cups 6% vinegar
3/4 cup sugar
1/2 cup coarse salt
7 dill umbrellas
7 garlic cloves
7 liter jars with lids

Spices
1 tbsp mustard seeds
0.5 tablespoons of peppercorns (1-2 pieces per jar)
0.5 tablespoons of allspice peas (1-2 pieces per jar)
7 bay leaves
7 carnations
0.5 tsp crushed dry chili pepper (if you want it spicier)

Cooking method
Prep: 30min › Cook: 15min › +2h soak › Total time: 2h45min

Put the cucumbers in a bowl or large saucepan and cover with ice (or pour ice water). Let stand at least 2 hours maximum 8 hours. Drain the water.
Boil water, sugar, salt, and spices in a saucepan. Reduce heat and simmer for 15 minutes. It is convenient to wrap spices in a gauze bag, then to throw away or strain the marinade after cooking. Or add spices to cucumber jars if you like.
Sterilize jars and lids in boiling water for at least 5 minutes. (Jars can be sterilized in the oven - heat it up to 100 C and leave the jars in it for at least 15 minutes or until needed).
Fill the jars with cucumbers so that there is a space of 1-1.5 cm to the top. Put an umbrella of dill and a clove of garlic in each jar. Pour marinade, not reaching 0.5 cm to the top of the jar. Wipe the edge of the jar dry and close the lids.
Lower the jars into a large pot of boiling water so that the water covers the jars with the top, the jars should not touch, they should stand freely, 4-5 cm between the jars. If necessary, add more boiling water to cover them with a top of 2 cm. Bring to a boil again and simmer, covered, for 5 minutes.
Take out the jars and set them to cool so that they do not touch. When cool, check if they are clogged by pressing your finger into the center of the lid. If the jar is closed properly, the lid will not bounce up and down. If some jars have not closed properly, put them in the refrigerator and eat them within a month.
Place the jars in a dry, dark place and let stand 1 week before tasting.

10. Pickled cucumbers for the winter (very tasty)

"I've been pickling cucumbers according to this recipe for a long time. I really like it, just delicious!"

Ingredients
It turns out: 5 l

fresh cucumbers
2 liters of water
2/3 cup (incomplete cup) sugar
1/2 cup (half cup) salt
1 glass of 6% vinegar (not to be confused with essence), you can do this: add 2 tablespoons of vinegar essence to an incomplete glass of water.

5 bay leaves
5 cloves
15 black peppercorns
currant leaf, horseradish leaf, dill umbrellas, garlic

Cooking method
Prep: 30min › Cook: 20min › Total time: 50min

Rinse the cucumbers in running water and place beautifully in sterilized jars along with garlic, dill, horseradish and currant leaves. (Jars can be sterilized in the microwave by pouring a little water into the jar and setting each time for 3-5 minutes).
We make a marinade: put 2 liters of water on the fire, add sugar, salt, bay leaf, cloves and peppercorns. We boil everything and add vinegar before removing from heat.
Pour jars of cucumbers with hot marinade.
Pour boiling water into a saucepan with a wide bottom and put the jars to sterilize. Liter jars with marinade must be sterilized for 12 minutes (from the moment the water boils).
We carefully remove the jars from boiling water and immediately roll up the lids. Banks are turned upside down.

My advice: don't wrap the jars! Quick cooling will make the cucumbers even tastier, they will remain firm and crispy!

11. Cucumber or zucchini blanks with citric acid

"Pickled cucumbers or zucchini, no vinegar. Citric acid marinade tastes milder than vinegar. Try it!"

Ingredients
It turns out: 4 l cans

2 kg cucumbers or zucchini or both
dill, blackcurrant leaves, horseradish, cherries
head of garlic

Marinade
1.5 liters of water
1/4 tsp ground black pepper
100 g sugar
45 g (2 tablespoons) salt
20 g (2 tsp) citric acid

Cooking method
Prep: 30min › Cook: 15min › Total time: 45min

Wash the cucumbers, cut off the ends. Cut zucchini into large pieces. Put in jars with herbs and garlic.
For marinade: boil water, put sugar, salt, pepper, citric acid into it. Stir everything until completely dissolved.
Pour vegetables in jars with hot marinade. Cool until warm. Then pour the marinade back into the saucepan, bring it to a boil again and again pour the vegetables with the marinade.
Banks to close. Wrap until completely cool.

12. Canned cucumbers with vegetables

"Great addition to meat dishes, sandwiches, as well as an appetizer for the holiday. A good dish for lovers of sweet and sour salads."

Ingredients
It turns out: 5 cans of half-liter

1 kg large cucumbers
1 kg zucchini
1 kg zucchini
1 bulb
5 garlic cloves
5 bay leaves
1 tsp mustard seeds

A few peas of allspice
4 glasses of water
1 glass of vinegar 10%
2 tbsp salt
1.5 cups sugar
1 bunch dill

Cooking method
Prep: 50min › Cook: 7min › Total time: 57min

Zucchini, cucumbers and zucchini are peeled, pitted, cut into longitudinal strips or rings.
At the bottom of each jar, put a ring of chopped onion and a peeled garlic clove. Then put chopped vegetables in jars.
Then add mustard, bay leaf, allspice to each jar.
Boil water in a saucepan, add vinegar, salt and sugar. Stir and bring to a boil. Pour the marinade into jars, close. Pasteurize covered for 5 minutes.

13. Pickled cucumbers with zucchini

"It's easy, tasty and quick to pickle cucumbers with zucchini. They complement each other well, and the result is a great combination. The recipe is for a 1 liter jar. The number of cucumbers that fit in a jar depends on their size."

Ingredients
It turns out: 1 l

1 zucchini
sprig of dill for pickling
celery sprig
5-7 cucumbers
2 garlic cloves
2 bay leaves

5 allspice peas
a piece of hot pepper
1/3 tbsp salt
1/2 tbsp Sahara
2 tbsp table 6% vinegar

Cooking method
Prep: 15min › Cook: 15min › Total time: 30min

Wash the zucchini and cut into slices 2-3 cm thick.
Put a sprig of dill, celery on the bottom of the jar, put cucumbers, zucchini slices, hot peppers, garlic, bay leaf. Pour boiling water over and leave for 15 minutes. Then pour the water into a saucepan.
Add allspice, sugar, salt, vinegar to the water and bring to a boil, pour the vegetables in the jar with hot marinade and roll up the jar. Wrap with a blanket and leave to cool completely.

14. English Pickles (Pickled Cauliflower with Onions and Cucumbers)

"This is my English grandmother's recipe. We used to eat pickles with a slice of cheese or on a ham sandwich."

Ingredients
Servings: 80

450 g salt
4 liters of water
1kg cucumbers, peeled and chopped
1 kg small onion, cut into halves
1kg cauliflower, divided into small florets
250g sugar

3 tsp mustard powder
1.5 tsp ground ginger
6 cups table vinegar
4 tbsp flour
2 tbsp turmeric

Cooking method
Preparation: 1d2h › Cooking: 40min › Total time: 1d3h40min

Dissolve salt in water, add cucumber, onion and cauliflower. Cover and leave everything for 24 hours. Drain water from vegetables.
In a large skillet, combine sugar, mustard, and ginger with 4 cups of vinegar. Add vegetable mixture, bring to a boil and cook for 10 minutes.
Mix the flour and turmeric with the remaining 2 cups of vinegar and stir into the cooked vegetables. Bring to a boil and cook for 1-2 minutes. Pour into sterilized jars.
Boil water in half a large saucepan. Gently lower the jars into the boiling water. Leave 4 cm of space between the banks. Add more boiling water to cover the jars up to the shoulders. Bring to a boil and sterilize for 15 minutes. Remove the jars from the pan, place on a kitchen towel and let cool.

15. Sweet and sour pickled cucumbers without seaming

"Spicy and sweet pickled cucumbers without seaming. The marinade is very concentrated, so it's delicious. Make it, put it in the refrigerator and crunch on your health! If you don't want to use pepper, add more cucumbers. You can pickle young zucchini according to the same recipe. If you have 5 % vinegar (or apple cider), put it in 1 glass and exclude water completely. The marinade will not close the cucumbers to the top at first, let them stand - they will let the juice in. It turns out 2 liter jars. "

Ingredients
It turns out: 2 l cans

6 cups cucumbers, sliced
1 onion, cut into rings
1 bell pepper, cut into strips

Marinade
150 ml table vinegar 9%
100 ml water
1 tbsp salt
1 cup of sugar

Cooking method

Cut cucumbers into slices, onion and pepper - into strips.
Pack the chopped vegetables into the jars as tightly as possible.
In a saucepan over medium heat, bring vinegar, salt and sugar to a boil. Cook, stirring, until the sugar is completely dissolved.
Pour hot marinade over vegetables in jars. Divide the entire marinade by the number of jars - the marinade will not completely cover the vegetables at first. The vegetables will release their juices after standing for a while. Close with lids.

16. Pickled cucumbers

"Cucumbers are very tasty. The recipe is given only for the marinade. This recipe will make 2 liter jars."

Ingredients
It turns out: 2 l cans

For 1 liter of water
3 tbsp Sahara
1.5 tbsp salt without a big slide
3 tbsp 9% vinegar (or 1 tsp. 30%)
cucumbers, herbs, garlic

Cooking method
Preparation: 20mins › Cooking: 10mins › Total time: 30mins

Put cucumbers in jars (cut off the tips), greens (leaves of blackcurrant, horseradish, dill umbrellas), garlic.
Boil the marinade, pour cucumbers in jars with hot marinade and roll up the lids.

See 16 more recipes for cooking cucumbers for the winter.

Crispy cucumbers - pickled, lightly salted - are always welcome guests on the table. In winter, they help us replenish our supply of vitamins.

Without them, it is difficult to imagine a real holiday with traditional drinks that require spicy and savory snacks.

Best pickled cucumber recipes for the winter, as well as recipes for salads of cucumbers with onions and cucumbers with dill.

Cucumbers perfectly complement salads in winter, are combined with second courses and are suitable for making pickles.

Ingredients: cucumbers, water, black peppercorns, fresh green dill, mustard seeds, garlic, bay leaf.

Recipe

Pour cucumbers with water for 2-3 hours. Then wash well and cut off the ends.

Prepare jars and lids: wash with soda, sterilize. At the bottom of the jar, put a few sprigs of fresh dill, bay leaf, 1-2 garlic cloves. Put cucumbers tightly in jars, I have 1.5 liter jars.

Boil the water and pour the cucumbers in the jars for about 3-4 hours (the water in the jars should be warm).

Drain the water into a saucepan to prepare the marinade. When draining, be sure to measure the amount of water (I poured water first into a half-liter jar, then into a saucepan).

Sugar 7 tbsp. l., salt 2 tbsp. l., vinegar 9% 150 ml.

Add everything to the water and boil the marinade. While the marinade for cucumbers is being prepared, pour 1 tsp of mustard in grains into each jar. and add 5 black peppercorns.

When the marinade boils, pour jars with cucumbers and roll up the lids. Banks are turned over and left to cool. No need to cover, as the cucumbers will come out crispy.

A proven recipe for cucumbers with bell peppers, dill and garlic. Delicious cucumbers for hot second courses.

Cucumbers - 500-550 g, water - 0.5 l., bay leaf, garlic - 1 prong, sweet green pepper - ½ part, dill - 3-4 sprigs, vinegar 9% - 3 tbsp. l.

Marinade per 1 liter of water: sugar 3 tbsp. l., salt 1.5 tbsp. l.

Recipe

Pour cucumbers with water for 2 hours. Wash and cut off the ends.

At the bottom of each jar put a bay leaf, chopped garlic, sweet pepper cut into strips, dill sprigs.

Put cucumbers tightly in jars, pour vinegar. Boil water in a saucepan, adding sugar and salt.

Carefully pour marinade into jars with cucumbers, cover with lids and sterilize for 10 minutes (for liter jars, for larger jars, respectively, longer).

We take out the jars and roll up the lids. We turn over the jars with cucumbers and wrap them up. Leave until completely cool. From 2.5 kg. Cucumbers came out 5 liter jars of spicy cucumbers for the winter.

Very tasty canned cucumbers with ketchup, having tried once, you will forever remain their fan.

Ketchup gives cucumbers a unique piquancy and retains the usual taste of canned cucumbers. I use chili ketchup to add a little spiciness to the cucumbers.

Ingredients per 1 liter jar: cucumbers, bay leaf, garlic, black peppercorns.

Marinade: sugar 200 g, salt 1.5 tbsp. l., vinegar 9% 300 ml., water 1 l., Chile ketchup 300 ml.

Recipe for cucumbers with ketchup

Pour cucumbers for 30 minutes with cold water, wash and cut off the tips.

At the bottom of the jar put 5 peppercorns, bay leaf, 2 cloves of garlic. Arrange cucumbers in jars.

Prepare the cucumber marinade: mix all the ingredients in a saucepan, stir, bring to a boil.

A marinade of these ingredients will be enough for 3 liter jars. Pour the marinade into jars, cover with lids and sterilize for 10 minutes (these are liter jars; for large jars, sterilize longer).

We roll up the jars with lids, turn them over. Leave to cool completely, uncovered.

Spicy and tasty salad of cucumbers and carrots with spices for the winter.

Ingredients: cucumbers - 4 kg, carrots - 1 kg, sugar - 1 cup, vinegar 9% - 1 cup, vegetable oil - 1 cup, salt - 100 g, garlic passed through a garlic press - 2 tbsp. l., ground red pepper - 1 tbsp. l.

Attention: when preparing the recipe, a glass with a capacity of 200 ml was used.

Recipe

Wash the carrots, peel and grate on a coarse grater, but it is better on a grater for Korean carrots.

Wash the cucumbers in water, cut off the ends. Cut the cucumbers into 4 parts along, if the cucumbers are more than 10 cm in length, then cut in half - you get 8 pieces from one.

Prepare the marinade: mix vegetable oil, salt, ground red pepper, garlic, sugar and vinegar.

Mix cucumbers and carrots together, add marinade. Mix everything and leave for 4 hours to infuse.

Arrange the finished salad in sterilized half-liter jars, cover with lids and sterilize for 10-15 minutes (sterilize larger jars longer).

Half of the ingredients make 6 half-liter jars.

An excellent cucumber salad recipe for the winter without sterilization.

Ingredients: cucumbers 1.5 kg., onions - 700 g., vinegar 9% 75 ml., vegetable oil - 75 ml., sugar 2 tbsp. l., salt 1.5 tbsp. l., a mixture of peppercorns 10 pieces.

salad recipe

Wash cucumbers, cut into half rings or cubes. Peel the onion and cut into half rings. Add sugar, salt and pepper. Stir and let it brew for 30 minutes, cucumbers and onions will release juice.

Transfer the salad to a saucepan and bring to a boil. Bring to a boil and cook over low heat for 10 minutes, stirring constantly.

The salad should not boil, but let it languish. Add vegetable oil and vinegar. As soon as it boils, remove from heat.

Arrange the hot salad in jars and immediately roll up the lids. Turn jars over and wrap, leaving to cool.

Another version of the salad for the winter of cucumbers with dill.

Ingredients: cucumbers 2 kg., vinegar 9% 150 ml., vegetable oil - 150 ml., sugar 150 g., salt 1 tbsp. l., ground black pepper, green dill 100 g.

salad recipe

Wash the cucumbers and cut lengthwise into slices, so that they fit into a half-liter jar.

Mix all the ingredients and add to the chopped cucumbers, mix well. Cover with a lid or towel and leave overnight (10-12 hours).

Arrange cucumbers tightly in jars, pour over juice and cover with lids.

Sterilize for 10 minutes, then roll up. Wrap the jars and leave to cool. It turned out 4 half-liter jars of cucumber salad with dill.

Video - Recipe for crispy pickled cucumbers for the winter

I hope that cucumbers rolled according to my recipes will give you the same pleasure in winter as our family.

Canning is perhaps one of the most important activities for every housewife, because on warm summer days you want to prepare as many fruits and vegetables as possible for the winter. For preservation, medium-sized fruits are usually chosen, but what to do, for example, with large cucumbers? Overgrown vegetables can be used for marinating and making a variety of salads. Proven recipes from experienced housewives will help prepare a delicious vegetable snack for the winter, which can be served both on the everyday and on the festive table.

Pickled large cucumbers

Delicious and crispy canned cucumber slices will become a favorite snack for the whole family. Making such a preparation is quite simple, the rich taste of pickled vegetables will surprise everyone.

Ingredients for one 0.5 liter jar:

• several sprouted cucumbers;
• 2 cloves of garlic;
• 2 branches of fresh dill;
• 1 carrot;
• 15 grams of granulated sugar;
• 15 milliliters of vinegar 9%;
• 10 grams of salt;
• 25 milliliters of sunflower oil.

How to cook large pickled cucumbers for the winter:

1. Before you start canning cucumbers, it is worth preparing jars. Thoroughly wash the glass container with a volume of 0.5 liters, and then sterilize it. At this stage, boil and cool the water, which will be needed later to prepare the marinade.
2. Prepare all the necessary vegetables, peel them and rinse under running water. Trim the sides of large cucumbers.
3. Cucumbers, along with carrots, cut into circles of the same size. If small cloves of garlic are used, then cutting them is optional. Large garlic should be cut into several pieces.
4. Put 2 branches of dill and 2 cloves of garlic on the bottom of the prepared jars.
5. Next, lay out 6 rings of carrots in jars.
6. The next step will be laying the rings of cucumbers.
7. Put the required amount of sugar, salt in each jar, add chilled boiled water, as well as oil and vinegar. The liquid should reach the edges of the jars.
8. Place the filled half-liter jars in a large saucepan, cover them with sterile lids. Then you need to fill the pan with water up to the shoulders of the cans. The sterilization process will take 15 minutes from the moment the water boils. Then you can start rolling cans. Turn the blanks upside down, wrap well with a blanket.

Cucumbers, canned in citric acid chunks (for large cucumbers)

The taste of such a preparation will pleasantly surprise relatives and guests, at first glance it will be difficult to recognize which vegetable is rolled up in a jar. Cucumbers are fragrant, juicy. This option for preserving overripe fruits will undoubtedly become one of the most beloved, since such recipes for vegetable preparations are simple and at the same time original.

Ingredients:

• 1 kilogram of cucumbers;
• 50 grams of green tarragon;
• 200 grams of carrots;
• 200 grams of onion;
• 5 grams of citric acid;
• 25 grams of salt;
• 1 head of garlic.

Cooking a delicious preparation with tarragon and citric acid:

1. Rinse large cucumbers, carefully cut off the skin from each fruit, peel the seeds. Then you should cut the vegetables into medium pieces or in the form of large straws.
2. Rinse, peel and cut the carrots in the same way as cucumbers.
3. Peeled onions should be cut into half rings.
4. Disassemble the head of garlic into cloves, then finely chop.
5. Grind well-washed tarragon greens.
6. At the next stage of preparation for canning, it is necessary to combine vegetables with herbs, add the required amount of salt, citric acid. Now all this should be infused and highlight the juice.
7. Next, the salad should be boiled for 10 minutes, put into jars. After sterilization, we complete the canning by corking each jar of salad with a key.

Such preservation can be used as a dressing for pickle, soup, as well as a variety of vegetable dressings. The workpiece is perfectly stored at room temperature.

Cucumbers with sweet pepper

This recipe successfully combines two vegetables, each of them acquires bright, unique flavors. Light spicy notes of spices are successfully combined with the sweetness of pepper, filling the cucumber with a pleasant sharpness.

Ingredients:

• 1 kilogram of cucumbers;
• 500 grams of sweet pepper.

Marinade Ingredients:

• 1 liter of water;
• 250 milliliters of vinegar;
• 50 grams of granulated sugar;
• 8 peas of peppercorns;
• 70 grams of coarse salt;
• 2 bay leaves.

The process of preparing a delicious vegetable preparation for the winter:

1. Peel large cucumbers, then cut into 8 equal-sized pieces or cut them into medium pieces. Using a teaspoon, carefully scoop out the seeds.
2. Prepared vegetables must be blanched in boiling water for 2 minutes, then immediately cool by placing in a bowl of cold water.
3. Blanch the peppers for 1 minute. Next, remove the skin from it, remove the seeds, cut into several pieces.
4. In pre-prepared jars, tightly lay the slices of pepper together with slices of cucumbers, pour over the hot marinade. Pasteurization of filled jars is carried out at 90 degrees. It takes 20 minutes to pasteurize 1 liter jars, 25 minutes for 2 liter jars and 35 minutes for 3 liter jars.
5. After that, it is worth completely cooling the workpiece and transferring it to the pantry or cellar for storage.

"Teschin tongues" from large cucumbers

An appetizer under this name can be prepared not only from zucchini and eggplant, but also from large cucumbers. The taste of the preparation is unusually delicate and refined, no one will guess that it is made from overgrown fruits.

Ingredients for 2 jars of 750 ml:

• 2 kilograms of large cucumbers;
• 1 liter of water;
• 100 grams of sugar;
• 15 grams of salt;
• 5 grams of citric acid;
• 5 cloves;
• 5 peas of black and allspice.

The process of preparing "mother-in-law tongues":

1. Rinse large cucumbers, use a knife to remove the skin from each fruit, and then cut into slices, the thickness of which will be 1.5 cm.
2. Start preparing the brine. To do this, add salt with spices and sugar to the required amount of water. Bring the spice mixture to a boil.
3. Transfer the cucumber slices to a large saucepan, pour the boiled brine over them and let it brew for 10 minutes. A press can be placed on top.
4. Transfer the cucumber slices to the prepared glass container, placing them tightly inside the jar.
5. Bring the brine to a boil again, pour the cucumbers in jars and seal.

"Caviar" from overripe cucumbers

Fragrant, juicy and very tasty "caviar" is obtained from large cucumbers. An original vegetable appetizer is a great solution for a festive table.

Ingredients:

• 6 large cucumbers;
• 1 onion;
• 5 medium sized tomatoes;
• 3 carrots;
• 2 bell peppers;
• 35 milliliters of vegetable oil;
• 10 grams of salt;
• ground black pepper to taste.

How to make "caviar" based on large cucumbers:

1. Pepper along with cucumbers must be washed. Peel the cucumber skin with a knife, carefully remove the seeds from the inside. Cut the bell pepper into two parts, cut out the partitions, peel the pulp from the seeds.
2. Peppers, peeled onions and cucumbers must be cut into small pieces.
3. Peel the carrots with a vegetable peeler, wash them together with the tomatoes under running water, chop everything on a grater.
4. Heat a heavy bottomed saucepan over high heat, add vegetable oil. Place the cucumbers there, wait until the juice that stands out has evaporated by half.
5. Now you can put the onions in the pan, after a few minutes add the carrots along with the tomatoes and peppers. Season the vegetables with spices, salt. Stir all the ingredients in the pot while simmering to avoid burning.
6. When all the liquid has evaporated, it will be possible to lay the snack in sterile jars. The process of sterilizing jars in a double boiler will take no more than 2 minutes.
7. Roll up jars of caviar with sterilized lids. The workpiece must be completely cooled at room temperature, "caviar" must be stored in the refrigerator.

To enrich the taste of vegetables, you can add a little granulated sugar, vinegar, and Khmeli-Suneli seasoning during stewing.

Overgrown cucumbers: a recipe for the winter (video)

The above recipes will help every housewife prepare excellent snacks from overripe vegetables, home preservation will surprise your whole family with a bright taste. Canning is a great way to experience the “taste of summer” and enjoy it to the fullest.

In the old days, canning cucumbers was a real tradition. Families grew fresh herbs or bought them from the market to make delicious winter preserves for the holidays or for daily consumption. This custom still exists today. Canned cucumbers are both a separate dish and an ingredient in salads and snacks. They can be sweet, sour, spicy, just salty, or with a strong, spicy flavor depending on the recipe they're made from. This article presents the best options for making canned cucumbers.

How to preserve cucumbers - secrets and tricks

To make canned cucumbers tasty, you need to be able to choose and prepare them.

Interesting!

Any recipe should be tested in small quantities first. Make one three-liter jar or a couple of liters. This will allow you to try the dish, find out how good it is, whether the family likes it, and also, if necessary, make your own adjustments.

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A classic, simple recipe for canned greens is used by hostesses very often. This is a proven option, the fruits are delicious with minimal effort and time.

Ingredients (for 1 three-liter jar):

• Cucumbers - 1.5-2 kg;
• Garlic - 5 cloves;
• Currant and cherry leaves - 5 pcs.;
• Horseradish - 2 leaves;
• Dill - a small bunch;
• Sugar - 50 g;
• Salt - 60 g;
• Water - litre.

Cooking:

1. The very first thing to do is prepare the cucumbers. It is important to rinse them thoroughly, it is better to cut the ponytails, and then pour everything with cold water for 4 hours.
2. Seaming containers must be washed, sterilized and the lids boiled separately.
3. The greens are washed under running water, and cut (although you can use dill, currants and whole cherries, the main thing is to break the horseradish castings only 2-3 times, because they are very large).
4. Greens (except horseradish) are distributed among the jars in equal amounts, peeled garlic cloves, then cucumbers are also stacked. And only on top of them already define horseradish.
5. Water is brought to a boil in a saucepan, salt and sugar are poured into it, when everything boils, cucumbers are poured with marinade and rolled up. After cooling, they can be rearranged in the pantry.

Crispy canned cucumbers for the winter

Crispy cucumbers are a miracle on the winter table. They refresh any recipe, but they are mostly eaten on their own or as an appetizer to the main course. There are a lot of options for preparing crispy canned cucumbers. Below are two of the most popular.

Ingredients (for a three-liter jar):

• Cucumbers - 1.5-2.5 kg;
• Greens - a medium bunch (horseradish, dill, currant leaves, tarragon - one thing);
• Garlic - 4-6 cloves per container;
• Vinegar (70%) - 1 tsp (per three liter jar)
• Salt - 90-100 g;
• Water - about 1.5 liters.

Cooking:

1. Greens are washed out, flower stalks, ponytails must be removed. It is also important to wipe the peel to remove all the thorns. Now they are soaked for 3-4 hours in cool water.
2. Three-liter containers are washed and dried. Cucumbers are laid out on them after they have soaked, peeled garlic and herbs are added.
3. Water is boiled in a separate container. As soon as it boils, it is poured into jars and left for 5 minutes.
4. After a while, the water is poured back into the pan, boiled again, poured into containers and left, as before, for 5 minutes.
5. The last time the water is drained again, it is brought to a boil, salt is added, and the vinegar is added when the brine is already turned off. Now they are poured with cucumbers, the jars are rolled up and turned over with the lid down.

In order for the preservation to be stored for a long time, it must be wrapped in a blanket for a day. So she can cool down normally, and then she is transferred to the pantry.

Dill, horseradish are usually used as a seasoning for cucumbers, but leaves of cherries, black or red currants, and gooseberries also give a strong, pleasant aroma.

Ingredients:

• Cucumbers - 5 kg;
• Hot pepper - 1 pod;
• Garlic - 1 head;
• Horseradish - 1 medium root;
• Carnation - 10 pcs.;
• Black peppercorns - 10 g;
• Allspice peas - 10 g;
• Laurel - 6 leaves.
• Dill and parsley - 1 bunch each.

Marinade:

• Sugar - 25 g;
• Vinegar (9%) - 25 g;
• Salt - 60 g;
• Water - 1.5 liters.

Cooking:

1. Zelentsy are washed and poured into a basin with cool water. They need to be soaked for 2 hours.
2. The jars are sterilized, and it is important to boil the lids for about 10-15 minutes.
3. Spices, herbs, garlic are stacked in jars in equal amounts. Hot pepper is cut, the seeds are removed (although this is optional) and is also determined for seasonings. Cucumbers are laid out on top of the seasonings.
4. Water is brought to a boil in a saucepan, then it is poured into jars and covered with lids. After 10 minutes, the water is poured back into the pan and the procedure is repeated again. After the fruits have stood in boiling water again, the water is poured into a saucepan and salt and sugar are added. When the liquid boils, it is turned off.
5. Vinegar is poured into jars - a tablespoon per one three-liter container. Brine is poured on top, and everything is corked.

After the preservation is hermetically sealed, the containers are turned upside down and left under a blanket for a day. Then you can remove the cucumbers to the rest of the preservation.

Sweet fruits are obtained if a special marinade is made for them. However, it is best to make this version of the dish in liter jars. An amateur dish and before closing a large batch in three-liter jars, it is better to experiment on a small amount.

Ingredients:

• Cucumbers - 4 kg;
• Garlic - 20 teeth;
• Greens (currant leaves, dill, horseradish) are taken to taste, but on average - a large bunch of this mixture;
• Hot pepper - one pod;
• Black pepper - one small package;
• Sugar - 1.5 cups;
• Vinegar (9%) - 2 cups;
• Salt - 180 g;
• Water - 4 liters.

Interesting!

If you put a lot of hot peppers in preservation, then the cucumbers will be spicy-sweet. If you need to get only a drop of spiciness, then mildly spicy varieties of pepper are taken and placed in small quantities.

Cooking:

1. Greens are washed out, flower stalks must be removed, like all dirt, and soaked for an hour in cool water.
2. Greens, garlic are prepared (cut, peeled). Hot peppers must be washed. It can be put whole or cut. So that there is not much sharpness, the seeds are removed from the inside.
3. The spin containers are washed out, greens, garlic, black pepper, hot peppers are placed on the bottom, and cucumbers on top. The amount of spices depends on the taste - the more there are, the spicier the taste and the stronger the aroma.
4. The containers are filled with boiling water and covered with lids (they must be boiled in boiling water in advance).
5. Marinade is prepared in a separate pan. Salt, sugar are added to the water, after boiling, the fire is turned off, vinegar is poured into the marinade.
6. Water is drained from the jars, and the marinade is poured. It remains only to seal the containers with lids.

Turning the preservation upside down, you need to cover it with a thick blanket and after a day you can put it in the pantry.

You can cook canned cucumbers not only separately, but also in combination with other vegetables. Their tastes complement each other, improving the aroma as well.

Ingredients:

• Cucumbers - 2 kg;
• Carrots - 2 medium;
• Onions - 2 medium heads;
• Garlic - head;
• Carnation - 6 pcs.;
• Sugar - 50 g;
• Vinegar (preferably apple or grape) - 3 tbsp. l;
• Salt - 90 g;
• Water - 1.2 liters.

Interesting!

To make the taste of greens unusual, you can replace the cloves with mustard. For 2 kg of cucumbers, 0.5-1.5 teaspoons of mustard peas will be enough.

Cooking:

1. The fruits are cleaned of thorns, peduncles, washed and soaked for 1-2 hours.
2. While cucumbers are soaked, onions, garlic, carrots are peeled. Garlic can be left in the form of individual cloves, and onions and carrots are cut into circles or slices - as you like.
3. Twist containers are sterilized. Vegetables are laid out in them, cloves are added. Separately, it is necessary to boil the lids.
4. In a saucepan, a marinade is boiled from water, sugar and salt. When the liquid boils, vinegar is poured into it and poured into containers with greens.
5. Liter containers must be sterilized in boiling water for about 10 minutes, if a three-liter container is taken, then it is sterilized for 20-25 minutes. After sterilization, corking is carried out with lids and preservation is turned upside down for a day.

According to this recipe, spicy greens are obtained. The recipe is very simple, but it is advisable to roll the fruits in three-liter jars so that all the components can easily fit there.

Ingredients (per liter of brine):

• Cucumbers - 1.5-2 kg;
• Garlic - 3 teeth;
• Hot pepper - one pod (per three-liter container);
• Blackcurrant leaves - 3-5 pieces;
• Horseradish - one leaf;
• Dill - a branch;
• Laurel - one leaf;
• Black pepper - 3-5 peas;
• Carnation - 2 pcs.;
• Vinegar (9%) - 30 ml;
• Sugar - 50 g;
• Salt - 30 g.

Cooking:

1. Greens are washed in the basin, the ends are cut off on both sides. If they are not freshly picked, then it is advisable to soak them after that for 2 hours. To do this, clean, cool water is poured into the basin and cucumbers are poured.
2. Seaming containers are washed out, doused with boiling water, canning lids are boiled.
3. Garlic, hot pepper, currant leaves, laurel, dill and chopped horseradish, cloves and black pepper are laid out in ready-made jars. Cucumbers are placed on top of the seasonings.
4. Water is brought to a boil in a saucepan and poured into jars of cucumbers, and then the preservation is covered with lids. After half an hour, the liquid is drained, brought to a boil again, salt and sugar are added, and 30 ml of vinegar is poured into each jar. As soon as the brine boils, it is poured into containers and rolled up.

Everything, canned cucumbers are ready, you just need to turn them upside down, wrap them in a blanket and leave to cool for a day. You can serve this dish both for the holidays and for a simple, everyday dinner or lunch. Zelentsy are crispy and spicy with a pleasant, spicy aroma.