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Crispy pickled cucumbers for the winter. Simple and delicious recipes for cucumbers in jars. How to cook delicious and crispy cucumbers. With citric acid

Good afternoon, hostesses! Today I will write 4 step by step recipes for pickled cucumbers. Conservation is troublesome, but important. You open a jar in winter and rejoice. Cucumbers according to all 4 recipes are crispy. The difference is in the canning technology (choose the most convenient option) and flavorings. If you do everything as written in the recipes, pickled cucumbers will be well stored, the jars will not explode.

Before you start learning recipes, be sure to read which cucumbers are suitable for preservation and how to properly prepare them. A bad result may be precisely due to the assumption of these errors.

Read also:. Even "ugly" fruits will do.

Pickled cucumbers are necessarily made with vinegar. They turn out spicy, sweet-sour, with a spicy smell and always crunchy. For pickling, it is important to choose the right varieties of cucumbers. There are salad cucumbers that are not suitable for canning, because they have a thin skin and are soft. When poured with marinade, they will become even softer and will not crunch. Lettuce cucumbers have white pimples or are generally smooth.

For pickling, you need to choose cucumbers with black spikes that are quite sharp. In such cucumbers, the flesh is denser than in lettuce. Pickled cucumbers contain the pigment flavonin, which is not found in cucumbers with white spikes. It is this pigment that prevents the cucumbers from becoming limp and soft. Therefore, the choice of cucumbers for pickling is a very important point.


With white spikes - salad, with black - for conservation.

It is also important that the cucumbers are fresh, not sluggish, resilient, with a green tail. If the cucumbers are too dark in color, this indicates an excess of nitrates.

Before pickling, cucumbers should be washed, cut off the tails and poured with cold water for 2-4 hours so that they are saturated with moisture. This should always be done, no matter what recipe you marinate them with.

For conservation, use only rock salt. Iodized salt should not be taken for these purposes!

Jars and lids should be washed with baking soda. In recipes, where necessary, also sterilize jars. The lids must be sterilized by boiling them for 5 minutes. You need to roll cucumbers with hot lids, which you can get out of boiling water with tweezers or a fork.

Dill with umbrellas and garlic are always put in pickled cucumbers. It is these additives that give cucumbers their unforgettable smell. It is important to take dill green, not yellow and not dry, otherwise the jars may “explode”.

Crispy pickled cucumbers for the winter with sterilization

Cucumbers according to this recipe are very tasty. They have a good balance of acid and salt. They will be firm and crispy. Cucumbers will not need to be poured with boiling water for a while. They will not be sterilized for long in jars. This method helps to keep them dense and firm. And for crunch you need to use horseradish.

Ingredients:

  • cucumbers
  • dill umbrellas
  • horseradish leaves
  • Bay leaf
  • garlic
  • black peppercorns

Marinade for 1 liter of water (enough for about 2 liters of preservation):

  • salt - 2 tbsp.
  • sugar - 3 tbsp.
  • vinegar 9% - 100 ml

Method for preparing pickled cucumbers with sterilization:

1. Wash cucumbers, soak and cut off the tails.

2. Wash the jars with soda and dry.

3. In each liter jar, put 2 dill umbrellas (of course, washed). Umbrellas can be twisted and put on the bottom. Then put horseradish leaves - 2-3 pcs. A couple of large cloves of garlic or three smaller ones. Cut the garlic in half. Also put 2-3 bay leaves and 5-6 peppercorns each.

If desired, currant or cherry leaves can be put in a jar.

4. Now put the cucumbers in a jar. Keep them pretty tight. You can do this either vertically or horizontally. This will depend on the size.

5. Pour water for the marinade into the pan. It is impossible to guess exactly how much it will need. This will depend on the packing density of the cucumbers. Approximately, 1 liter of marinade is enough for 2 liter jars and there is still a little left. Put sugar and salt in the water in the proportion of 2 tbsp. salt and 3 tbsp. sugar per liter of water. And pour 100 ml of table vinegar 9%. If you have acetic acid, then it must be diluted to 9%. For this, 1 tbsp. dilute acids with 7 tbsp. water, get vinegar 9%.

6. Put the marinade on the stove. Wait for the marinade to boil and dissolve the sugar and salt.

7. Put a dry towel in a wide saucepan and place jars of cucumbers on it. Pour boiling marinade over cucumbers to the very top. But first, pour a little marinade into each jar so that the jars warm up and do not burst.

8. You need to sterilize the lids for jars in advance. To do this, boil them for 5 minutes. Cover the cucumbers with sterile lids. No need to roll up, just cover the jars. Pour hot water into a saucepan up to the brim.

9. Put the pickled cucumbers on the stove to be sterilized. When you see bubbles in the jars, from this moment you need to sterilize the cucumbers for 3 minutes.

10. Remove the jars from the pan and roll up. Turn over to check for leaks. Wrap the cucumbers in a blanket and let them cool completely. That's all. Cucumbers will only have to marinate in vinegar. And if you really want to, then after 3 days you can eat them.

Recipe for pickled cucumbers without sterilization

This is another way to roll up cucumbers for the winter. The canning technology differs from the previous recipe, but the result will also be excellent - crispy cucumbers with a pleasant sourness.

Ingredients for 1 liter jar:

  • cucumbers
  • dill umbrellas - 1 pc.
  • horseradish leaves - 1 pc.
  • garlic - 3 cloves
  • tarragon (tarragon) - 1 sprig
  • cherry leaves - 2 pcs.
  • bay leaf - 1 pc.
  • peppercorns - 8 pcs.
  • salt - 1 tbsp.
  • sugar - 1 tbsp.
  • vinegar 9% - 2 tbsp.

Cooking:

1. Sterilize jars for conservation in any way: even over steam for 10-15 minutes, even in the oven (put in a cold oven and heat to 150 degrees, sterilize for 15-20 minutes).

2. Wash and soak cucumbers, as I wrote at the beginning of the article. Trim the ends if desired. Wash all the leaves that you add to the preservation, too.

3. In clean sterilized liter jars, put 2 leaves of cherries, a sprig of tarragon, 3 cloves of garlic (cut in half), 1 bay leaf, a few peas of black pepper.

If you have 2 or 3 liter jars, then proportionally increase the amount of these flavors.

4.Put the cucumbers tightly into the jars. Cover them with a sheet of horseradish on top and put a sprig of dill with an umbrella in a circle.

5. Boil water and pour cucumbers with boiling water. To prevent the jars from bursting, place them on something metal or put a knife under the jar. Fill with water to the very brim. Cover the jar with a sterilized lid and leave the cucumbers for 30 minutes. During this time, water will be absorbed into the vegetables, its level will decrease. Therefore, if necessary, add boiling water to the brim.

6. When the cucumbers stand, the water must be drained into a saucepan. The marinade will be cooked from this water. It is convenient to use a lid with holes for draining.

7. Salt and sugar must be added to this drained water. On the marinade from a 1 liter jar, you need to put 1 tablespoon without a slide of salt (20 gr.) And the same tablespoon of sugar. If you drain water from two liter jars, then take 2 tablespoons, respectively. salt and sugar, etc.

8. Put the marinade on the stove, bring to a boil and cook for 2 minutes.

9. Fill the cucumbers with boiling marinade, without adding a little to the brim. And pour 2 tablespoons of table vinegar into each liter jar. Get a full bank.

10. Cover with a sterile lid and roll up. Turn the jar over, make sure the lid is on tightly and nothing leaks out. Leave the jars upside down, wrap them in a towel or blanket and leave to cool completely.

How to pickle cucumbers with mustard seeds?

Cucumbers according to this recipe will turn out spicy and crispy. Try this preservation option.

Ingredients for 1 liter jar:

  • cucumbers
  • dill umbrellas - 1 pc.
  • currant leaves - 4 pcs.
  • cherry leaves - 2 pcs.
  • hot pepper - 2 rings
  • garlic - 3 cloves
  • bay leaf - 1 pc.
  • black peppercorns - 5-8 pcs.
  • mustard seeds - 0.5 tsp
  • salt - 2 tsp with a slide
  • sugar - 2 tsp with a slide
  • vinegar 9% - 50 gr.

How to pickle cucumbers with mustard:

1.Cucumbers, as usual, wash and soak for several hours. Wash the greens (leaves, dill) and pour / scald with boiling water. Sterilize jars and lids.

2. At the bottom of a sterile jar (1l), put an umbrella of dill, which has previously been in boiling water. Next, put 4 currant leaves and 2 cherry leaves. Cut the hot pepper into rings and put 2 rings in a jar. Also put 1 clove of garlic, cut into several pieces, 1 bay leaf, a few black peppercorns on a 1 liter jar.

3. Fill the jar to the top with cucumbers. Place a couple more chopped garlic cloves on top.

4. Fill cucumbers with boiling water to the very top of the jar and cover with sterilized lids. Leave for 20 minutes.

5. Drain the water from the cucumbers into a saucepan and boil it. Pour boiling water into the jar of cucumbers again, cover again and leave to warm up for 20 minutes.

6. Again, drain the water from the cans into the pan and set it to boil. Add a half teaspoon of mustard seeds to each jar. Pour 2 tsp into each jar. salt with a slide and 2 tsp. heaping sugar. And pour in 50 ml of vinegar.

7. Fill the cucumbers with boiling water to the very top and roll up the lids. Turn the jars over and wrap them in something warm, let cool completely. And in winter, get spicy and fragrant pickled cucumbers.

Delicious, crispy cucumbers with fragrant marinade

Jars of cucumbers according to this recipe will need to be sterilized. The marinade is cooked with spices, which allows the spices to open up better and the cucumbers will be more fragrant.

Ingredients (per 1 liter jar):

  • cucumbers
  • sprigs of dill with umbrellas - 2 pcs.
  • blackcurrant leaf - 1 pc.
  • cherry leaf - 1 pc.
  • garlic - 1 clove
  • black peppercorns - 2 pcs.
  • allspice peas - 3 pcs.
  • cloves - 1-2 pcs.
  • bay leaf - 1 pc.
  • salt -1 tbsp.
  • sugar - 0.5 tbsp.
  • vinegar - 35 ml

Preparation of fragrant cucumbers:

1. Take clean jars. At the bottom of a liter jar, put a leaf of currant and cherry, a clove of garlic and a dill umbrella. Put the pre-soaked cucumbers in a jar, laying them more tightly. Place another dill umbrella on top. Fill all jars in this way.

2. Cook the marinade. Pour 1.3 liters of water into two liter jars into a saucepan. In this water, add 2-3 bay leaves, 4-5 pcs. allspice, 5-6 pcs. black pepper, 3-4 pcs. cloves, 1 tbsp sugar, 2 tbsp. salt. Boil the marinade and cook it for about 2 minutes, sugar and salt should be completely dissolved. Turn off the heat and pour in 70 ml of vinegar, stir.

3. Pour hot marinade into jars with cucumbers. Pour a little at first so that the jar warms up and does not burst. Remove the bay leaf from the marinade, do not put it in jars.

4. Cover jars with sterilized lids, but do not roll. Put the jars in a saucepan, the bottom of which is covered with a cloth. Pour boiling water into this pot and put on fire. Wait for the water to boil and then sterilize liter jars for 7-10 minutes, one and a half liter jars for 10-12 minutes, and three-liter jars for 15-17 minutes. After sterilization, remove the jars from boiling water and roll up immediately. Turn over and wait to cool. You don’t need to wrap cucumbers according to this recipe, otherwise they will boil and be soft.

Pickle cucumbers according to these recipes and get a delicious preparation. And cook for dessert. Come visit my blog more often and get delicious and proven recipes.

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You won’t surprise anyone with a dacha or a garden plot, and harvesting, of course, is accompanied by the preparation of various preparations for the winter. Even if you don’t have your own plot, preparing a couple of jars of pickled cucumbers will not be difficult.

I don't know a single person who doesn't like this snack. Crispy, juicy, fragrant cucumbers are just a hit among cold appetizers. If you still think that they are difficult to pickle, this article will convince you.

I share with you recipes that you can easily implement for your blanks. An appetizer of canned pickled cucumbers will be a great addition to various dishes, whether they are hot or cold. By the way, we still have in stock for you.

Menu:

1. Pickled cucumbers with horseradish and mustard

Few people do not like canned pickled cucumbers. Such an appetizer is always in demand on the table, besides, they are great to add to salads and many other equally delicious dishes. The recipe is for a liter jar.

Ingredients:

  • Cucumbers - 6 -10 pieces (depending on size)
  • Horseradish leaves - 1-2 pieces
  • Garlic - 2-3 cloves
  • Mustard - 0.3 tsp
  • Horseradish root - 20 g
  • Allspice black pepper - 3-4 peas
  • Salt - 1 tbsp. spoon
  • Sugar - 2 tbsp. spoons
  • Vinegar essence - 1 teaspoon

Pickling steps:

1. Rinse cucumbers thoroughly in cold water, you can even use a soft brush to clean them. Trim the ends on both sides.

2. Wash the liter jars thoroughly before pickling, carry out the sterilization procedure - hold the jars under the pressure of hot steam for several minutes. Next, we put horseradish leaves, allspice peas, granular mustard, garlic cloves and, of course, pieces of horseradish root at the bottom.

3. Put cucumbers in a jar, try to do it as tightly as possible. For convenience, choose fruits that are approximately the same size.

4. Pour boiling water into a filled jar for 15-20 minutes. Then drain and refill for the same amount of time.

5. After, drain the liquid, add vinegar, cover with metal caps.

6. The final stage is the preparation of the marinade. For a liter of boiling water, you need to add a tablespoon of salt, a couple of tablespoons of sugar. Stir until completely dissolved, fill the jar to the brim, after which you can roll it up with a lid.

This appetizer will delight the whole family on cold winter evenings. Bon appetite!

2. Pickled cucumbers

A recipe that has been proven over the years, my grandmother used to cook it. And now we roll the jars with my mother. Delicious crispy cucumbers will please everyone. The number of ingredients for two three-liter jars.

Ingredients:

  • Cucumbers - 4 kg
  • Dill umbrellas - bunch
  • Garlic - 6-8 cloves
  • Cherry leaves - 4-6 pieces
  • Root, horseradish leaves - to taste
  • Hot pepper - to taste
  • Salt - 3 tbsp. spoons
  • Vinegar 9% - 300 ml
  • Sugar - 6 tbsp. spoons
  • Black peppercorns - 6-8 pcs
  • Allspice - 6-8 pcs
  • Bay leaf - 4-5 pieces

Pickling steps:

1. Rinse cucumbers, soak in a deep container filled with cold water for several hours, but at least two.

2. Prepare the jars in advance, rinse and dry them thoroughly. Put dill umbrellas, root, horseradish leaves, peeled garlic cloves, black pepper and allspice, cherry leaves, bitter pepper, if you like it spicier, in each jar.

3. Place the soaked cucumbers as tightly as possible in jars.

4. Boil about 8 liters of water in a large saucepan, you will need it for pouring.

5. Pour the first portion of boiling water into jars for 15 minutes, cover with lids. Then the procedure must be repeated again.

6. In another pot, prepare the brine at this time. Bring three liters of water to a boil. Add salt, sugar, pepper, bay leaves. Add vinegar to the brine before pouring it into jars.

7. After you fill the jars with boiling water again, soak for 10-15 minutes, drain all the liquid. Immediately fill the jars with hot brine, and you can close the cucumbers. Then turn them upside down, cover with a thick blanket, leave to cool. Then you can lower the jars into the underground or put them in a cool place.

Enjoy the taste, bon appetit to you!

3. Recipe for pickled small cucumbers (gherkins) for the winter

Gherkins are a variety of small cucumbers. They turn out insanely delicious, crispy almost like from the store, only several times better. At the same time, there are no difficulties in marinating at all. Be sure to close a couple of jars, by the new year such cucumbers will be indispensable. Recipe for a liter jar.

Ingredients:

  • Gherkins - 600 g
  • Bay leaf - 1 pc.
  • Dill - 2 umbrellas
  • Blackcurrant leaves - 6 pcs
  • Cherry leaves - 5 pcs
  • Vinegar 70% - 8 ml
  • Water - 400 ml
  • Salt - 2 teaspoons
  • Sugar - 1 teaspoon

Pickling steps:

1. Rinse all greens, leaves, umbrellas thoroughly.

2. Also wash the gherkins well and dry them.

3. Wash the jar with a lid, sterilize in a way convenient for you: pour boiling water over it, hold it in hot steam or send it to the oven.

4. At the bottom of a still hot jar, place a piece of cherry leaves, blackcurrant, dill umbrella. Then lay the gherkins tightly, and on top of the remaining leaves, dill.

5. Boil water, pour over gherkins, cover and leave for 10-15 minutes.

7. Add vinegar, then roll up the jar with a lid.

8. The jar must be wrapped with something warm, turned upside down. After a day, put it in a cool place.

Good luck and bon appetit to you!

4. How to pickle cucumbers with vinegar for the winter

Ingredients:

  • Cucumbers - 4.5 kg
  • Carrots - 2 pcs
  • Garlic - 8-10 cloves
  • Horseradish root - 1 pc.
  • Mustard beans - 8 teaspoons
  • Coriander - 4 teaspoons
  • Peppercorns - 20 pcs
  • Allspice - 20 pcs
  • Carnation - 10 pcs
  • Bay leaf - 10 pcs
  • Vinegar 9% - 200 ml
  • Sugar - 10 tbsp. spoons
  • Salt - 6 tbsp. spoons
  • Water - 16 glasses
  • Dill umbrellas - bunch

Pickling steps:

1. Prepare the cucumbers, wash them and soak them in a deep bowl with cool water for three hours.

2. At this time, thoroughly rinse all jars, sterilize them together with lids.

3. Peel the carrots, cut into thin circles. Remove the husk from the garlic cloves. Remove the top layer from the horseradish root, chop into small pieces. Distribute everything in equal proportions in jars, including mustard, peppercorns, allspice, bay leaves. For more flavor, currant leaves can be added.

4. Lay the cucumbers on top of the spices, trying to make it as dense as possible.

5. Then fill the jars with boiling water up to the neck for 10 minutes or a little more.

6. After that, pour the liquid from the jars into a saucepan, add salt, sugar, vinegar. Put the dishes on the stove, boil the contents.

7. Immediately fill all the jars with the resulting brine, close the lids.

8. Wrap upside down jars with a warm blanket. Leave it like this to cool down.

After a month or even earlier, you can start eating crispy juicy cucumbers. Bon appetite!

5. Recipe for crispy delicious cucumbers on video

Great recipe, very easy to understand. From the video you will also learn the secret so that your jars do not explode. Look, take note, make blanks in a good mood. I wish you success.

Enjoy your meal!

The time for picking cucumbers has already come in many parts of our large country. Many novice housewives are looking for recipes for canning them for the winter. I tried to pick up recipes for you that you can handle without a doubt. You will also be satisfied with the result.

Delicious meals, see you soon!

Good mood to all hostesses! Today I am writing a recipe for pickled cucumbers. Yes, not one recipe, but three at once, so that you can choose to your taste. There are many different recipes, they differ in the amount of sugar, salt, acid, composition of spices and spices. You can always adjust the recipe to your liking.

If you like it sour - add more vinegar, if you want it spicier - add more garlic, horseradish, mustard. And someone likes pickled cucumbers to be not just crispy, but also sweetish. In this case, you can increase the amount of sugar a little. Garlic and dill must be put in pickled cucumbers - these are two basic additives, without which you will not get a delicious preparation. The rest is to your taste.

It is very important to choose pickled cucumbers, not salad varieties. Cucumbers that will behave well when pickled, with black spikes! Do not take smooth cucumbers with white pimples for preservation.

Be sure to wash the jars with soda, do not use chemicals for these purposes. Salt in conservation can not be taken iodized, only ordinary stone, you can sea.

Be sure to wash the cucumbers before preservation, cut off their tips and soak in cold water for 2-5 hours. This pre-soak will help make the finished homemade product crunchy and dense. Do everything else as directed in the recipe. If necessary, ask questions in the comments.

Recipe for Pickled Cucumbers with Mustard Seeds

Cucumbers according to this recipe are very fragrant, crispy, moderately sour and spicy. The complexity of preparation is medium. If you are an experienced hostess, then you can easily pickle such cucumbers. If the preservation experience is the first, then follow all the instructions described in the pickled cucumber recipe and get an excellent result.

Ingredients for 1 liter jar:

  • cucumbers
  • dill umbrella
  • sprig of green dill
  • garlic - 3-4 cloves
  • currant leaves - 1-2 pcs.
  • bay leaf - 1-2 pcs.
  • mustard seeds - pinch
  • black peppercorns - 5-6 pcs.

For marinade in 1 liter of water:

  • dill greens - 2 sprigs
  • dill umbrellas with sprigs - 1 pc.
  • currant leaves - 2 pcs.
  • peppercorns - 3 pcs.
  • sugar - 2 tbsp.
  • salt - 2 tbsp.
  • vinegar 9% - 100 ml

Cooking method:

1. Wash the jars with soda and sterilize them. It is convenient to do this with the help of a multicooker in the “Steaming” mode. Steam the jars for 10-15 minutes. Boil the lids for 5 minutes.

2. Wash the cucumbers thoroughly so that they creak and do not have a white coating on them. Do not forget to take the "correct" pickling cucumbers - with black spikes, cut off their tails.

3. Rinse the greens. In each liter sterilized jar, put one dill umbrella along with the stem on the bottom. For convenience, roll the stem into a ring. Also put a sprig of green dill, 3 cloves of garlic, 1-2 currant leaves, 1 pc. bay leaf (if small, you can 2 pcs.), A few peas of black pepper, a pinch of mustard seeds.

4. Cover the jars with greens with lids and start cooking the brine. For 3 liter jars you need to take about 2 liters of water. Boil water, throw in a few currant leaves, dill greens, dill umbrellas, peppercorns. The quantity is arbitrary, several pieces. Greens will make the marinade more fragrant. Boil the broth for about 5 minutes. Greens can be thrown away after that.

5. Put cucumbers tightly in jars. Pour the cucumbers with the resulting broth (without greens). Close jars with lids and let stand for 10 minutes.

6. Drain the water into the pot where it boiled. To do this, it is convenient to use a lid with holes. Add 2 tbsp for every liter of water. sugar and salt, 100 ml of vinegar. Let the marinade simmer until the sugar and salt are completely dissolved.

7. Pour the marinade into the jars of cucumbers and screw the lids on tightly (or roll them up with a key if the lids are not screw-on). Turn the jars over and leave them to cool completely.

8. Pickled cucumbers are spicy, sour and crispy. The aroma of dill and garlic makes them very tasty. Try pickling cucumbers according to this recipe and you will not regret it.

Small cucumbers are more crispy and dense than large ones.

Grandma's Pickled Cucumber Recipe

This pickled cucumber recipe has a different set of spices (when compared to the previous recipe) and more sugar, so the taste will be different, sweeter. The crunch here will also be wonderful.

Ingredients for a 2 liter jar:

  • bay leaf - 1-2 pcs.
  • cloves - 3 pcs.
  • mustard seeds - pinch
  • allspice peas - 3 pcs.
  • coriander beans - 1/3 tsp
  • onions - 3 circles with rings
  • carrots - 3 circles
  • small tomato - 1 pc.
  • garlic - 4 cloves
  • bell pepper - 1 ring
  • dill umbrella - 1-2 pcs.

Brine for 1 liter of water:

  • salt - 2 tbsp. with a slide
  • sugar - 4 tbsp. with a slide
  • vinegar 70% - 1 tsp

Cooking method:

1. Rinse the cucumbers thoroughly, cut off the tails and soak for at least 2 hours in cold water.

2. Sterilize jars and lids. In a hot two-liter jar, start laying the spices. Put small ones first: 1-2 pcs. bay leaf, 3 cloves, a pinch of mustard seeds, allspice - 3 pcs. and coriander.

3. Cut the onion into rings and put several rings on a 2-liter jar. Also cut the carrots into circles and put 3 pcs. Cut 4 cloves of garlic into plates and put in a jar. Bulgarian pepper cut into rings. Put one ring in a jar. Be sure to lay a dill umbrella (if small umbrellas - then a couple).

Put one small tomato at the bottom of the jar, it will give a special taste to the brine.

4. Fill jars with cucumbers. Usually larger cucumbers are placed below, and small ones on top.

5. Boil water. Carefully pour boiling water (you can use a mug) over the jars to the top.

To prevent the jars from bursting, place them on a metal stand or place a thin knife.

6. Cover jars with sterilized hot lids and leave for 5 minutes. During this time, the cucumbers will be sterilized, but not cooked.

7. Drain the water from the jars into a saucepan. Measure out how much water you got. For every liter of water, put 2 tbsp. salt and 4 tbsp. Sahara. Put the brine on the stove, let it boil. Pour vinegar into the boiling brine at the rate of 1 tsp. for 1 liter of water. Turn off the heat and pour the cucumbers with the resulting marinade under the very lid.

8. Roll up the covers with a wrench or tighten the screw covers tightly. Turn the jars over (remember they are very hot), check for leaks. Wrap the jars with a towel or blanket and leave to cool completely.

9. Cucumbers are ready, put them in storage. And crunch with pleasure in winter.

Recipe for pickled cucumbers in tomato sauce

If pickled cucumbers are not just in brine, but with the addition of tomato paste, then the taste of such a preparation will be simply gorgeous. Try this recipe and write what happened.

Ingredients:

  • cucumbers
  • onion
  • garlic
  • dill sprigs with umbrellas

For marinade in 1 liter of water:

  • tomato paste - 150 gr.
  • vinegar 9% - 2 tbsp.
  • salt - 1 tbsp.
  • sugar - 2 tbsp.
  • ground black pepper - a pinch

Cooking method:

1. Wash, cut and soak cucumbers for several hours in cold water.

2. Prepare the fill. Dilute the tomato paste with a small amount of water, add the remaining water. Pour salt and sugar, as well as black ground pepper into the tomato filling. For 1 liter jar, you will need about 350-400 ml of water to fill. But it’s impossible to say for sure, because the amount of filling will depend on the packing density of the cucumbers.

3. Put the brine on the fire and bring to a boil. Cook over low heat for about 15 minutes. At the end of cooking, pour in the vinegar.

4. Cut the onion into half rings, garlic into slices. Wash jars with baking soda. In clean jars, put onion and garlic on the bottom (to close the bottom), along a sprig of dill. Pack cucumbers tightly. If desired, you can cut the cucumbers into thick circles.

5. Fill the cucumbers with boiling tomato filling to the top. Cover jars with sterile lids, but do not seal.

6. Preheat the water in the kettle. In a large saucepan, lay gauze in several layers or a rag on the bottom. Put jars of cucumbers in this pan (it is convenient to use a special device for lowering and removing jars from boiling water). Fill jars with hot water up to the shoulders. Put the cucumbers on the fire to be sterilized. Count the time after the water boils.

Liter jars need to be sterilized for 20 minutes, two-liter jars - 25 minutes, three-liter jars - 30 minutes.

7. Remove the pickled cucumbers from the water and immediately roll them up. Turn over, cover with a towel and leave to cool completely.

8. Everything, cucumbers in tomato sauce are ready. Bon appetit!

Pickle cucumbers according to this recipe and write what you got. Or suggest your recipes in the comments. The experience of our readers is very important and valuable!

A delicious side dish for meat and fish, they go well with boiled and fried potatoes, and thanks to their sweet and sour taste, they are also respected by lovers of strong drinks. A traditional pickle for cucumbers: water, salt, sugar, vinegar or citric acid, available spices - so easy, and in winter a jar of delicious, juicy and crispy cucumbers will delight your loved ones. Here are two marinade recipes - with vinegar and with citric acid, choose any - preserve with pleasure.

  • cucumbers 2 kg
  • garlic 4-5 cloves
  • black peppercorns 10 pcs
  • allspice-peas 5-7 pcs
  • carnation 5 -7 pcs
  • dill umbrellas 2-3 pcs
  • horseradish leaves 1-2 pieces
  • bay leaf 1-2 pieces
  • cherry leaves 3-4 pieces
  • black currant leaves 3-4 pieces
  • hot pepper tip

Marinade with vinegar

You will need: (for 1 three-liter jar)
  • salt 2 tablespoons
  • sugar 1 tablespoon
  • acetic acid 70% 1 dessert spoon
  • water 1.5 liters

Marinade with citric acid

You will need: (for 1 three-liter jar)
  • sugar 8 tsp
  • salt 4 tsp
  • citric acid 1 tsp
  • water 1.5 liters

Be attentive to the choice of cucumbers, they should be fresh, firm, if desired, they can be broken in half with a crunch. Cucumbers no larger than 10 cm are suitable for pickling. In a jar of cucumbers, you can put pieces of carrots, parsnips, bell peppers, apple, plums.

It is not necessary to sterilize jars and lids, it is enough to wash the jars with soda well, and pour boiling water over the lids.

Preparing pickled cucumbers for the winter is much easier than it might seem to inexperienced housewives. Follow the recipe recommendations and everything will work out for you in the best possible way!

Step by step photo recipe:

Necessarily soak cucumbers in cold water at least two hours, preferably four. This procedure will saturate them with water if they were in the heat, and help to acidify dust and dirt.

While the cucumbers are in the water, wash the jars thoroughly and prepare the spices- they can be rinsed with water.

Wash the cucumbers well with a brush and rinse under running water. Cut off the stem. You can trim the ends of the cucumbers on both sides.

Put the spices in the bottom of the jar.

Pack cucumbers tightly.

Sometimes I add a few tomatoes to the jar.

Don't forget about hot peppers. Here is a piece of pepper that will give a slight sharpness to the marinade.

Fill the jar boiling water to the very top.

Cover with lid and leave for 10 minutes to warm up the cucumbers.

Through 10 minutes remove the cover Drain the water from the jar into a saucepan.


Cover the jar with cucumbers.

Add to pot salt and bring it all to a boil.

Pour cucumbers boiling brine, add acetic (or citric) acid directly into the jar and close immediately with a seamer.

A closed jar is needed wrap well in some "kitchen duty" blanket. Turn the jar upside down and put on the lid bottom up.

Thus cucumbers are sterilized. It is important to withstand them in the "bath" until completely cool. We usually forget about cucumbers for a day.

Gathered a large crop of cucumbers? Now it's worth thinking about how to recycle it. For canning, we will select small, undamaged, healthy cucumbers. Let's prepare the lids and jars - they need to be washed well and sterilized for a couple or in boiling water for at least 10 minutes. Soak cucumbers in cold water for 6 hours. This is necessary to make the cucumbers strong and crispy. A three-liter jar holds from 1.5 to 2 kg of cucumbers, depending on their size.

To make the cucumbers have a spicy taste, add horseradish leaves, blackcurrant, cherries, dill umbrellas, and garlic to the jar. Before laying, it is always necessary to rinse the herbs well, put them in a bowl and pour boiling water over them. Let stand for 5 minutes and drain. Vinegar or vinegar essence is used for canning, without which the lids on the jars will soon swell and “explode”.

Canned cucumbers in the usual way

It will take:
- cucumbers;
- leaves of cherry, blackcurrant, horseradish;
- dill umbrellas, parsley sprigs;
- black peppercorns;
- garlic cloves;
- salt, sugar;
- Bay leaf;
- vinegar or essence.

Cooking :
At the bottom of the jar we put parsley sprigs, horseradish leaves, black currants, cherries, dill, garlic cloves. Rinse the cucumbers well, cut off the ends and place them on a clean towel to drain the water. Then we lay the cucumbers in a standing position on the bottom of the jar. You need to pack tightly. The next row can be put. The top cucumbers should lie tightly, not protruding beyond the neck of the jar, not rising after the filling being poured. We boil water and pour boiling water into a jar, close the lid and let it stand for 10-15 minutes. Drain and prepare filling.
Filling: for 1 liter of water, add 2 tablespoons (without top) of salt (without iodine and fluorine), 1 tablespoon of sugar, 4-5 black peppercorns, bay leaf. Boil for 3-4 minutes and immediately pour into the jar to the top. Add 2 tablespoons of vinegar (9%) or 1 teaspoon of essence, cover and roll up. Turn the finished jar over and wrap, leave to cool completely.
Note: a three-liter jar takes about 1.5 liters of filling (depending on the size of the cucumbers and the packing density in the jar).
You can not pour cucumbers twice, but simply put all the ingredients, including salt and sugar, pepper, bay leaf on the bottom, pour boiling water, and then, closing the lid, sterilize for 20 minutes (three-liter jar) from the moment of boiling in water bath. Get a jar, add vinegar and roll up.

Canned cucumbers with onions and carrots


Required:
- cucumbers;
- garlic cloves;
- parsley, dill umbrellas;
- 1 chopped carrot;
- 1 chopped onion;
- Bay leaf;
- peas of black and allspice;
- 1 teaspoon of essence.

Put garlic, parsley, dill, cucumbers in a jar. Top with chopped carrots and onions, parsley leaves. Pour boiling water over cucumbers, leave for 10-15 minutes and drain. Repeat 2-3 times. For the last time, add 2 tbsp. spoons of salt, 2 tbsp. spoons of sugar, pepper, bay leaf, let it boil for 3-4 minutes and pour cucumbers. Add 1 teaspoon of vinegar essence directly to the jar and roll up.

Canned cucumber slices

Required :
- cucumbers (only not large and thick), cut into plates along as thin as possible (1.5-2 mm) - 1 kg
- garlic (3-4 cloves);
- refined sunflower oil (4 tablespoons);
- dill greens (grind, 1 tablespoon without top);
- mustard powder - 0.5 tsp;
- ground black pepper - a pinch;
- sugar (1 teaspoon without top);
- water (3 tablespoons);
- salt - 3 teaspoons without top;
- vinegar (9%) - ¼ cup.

Wash the cucumbers, cut off the tips on both sides, cut into plates. Extreme plates-skins are rejected. We put the plates in a large saucepan (bowl). Add chopped garlic and all other ingredients. Stir and cover, let stand for about 1.5-2 hours, so that the cucumbers release juice. Then we lay it out in small jars (0.5-0.7 l) and fill it with juice. Sterilize with covered lids after boiling for 10-15 minutes, then roll up and turn over. Wrap up and let cool completely.
Note: with 1 kg of cucumbers, 2 cans of 0.5 liters are obtained.