How delicious to pickle cucumbers for the winter in jars so that they are crispy? Crispy pickled cucumbers with vodka - a recipe for the winter. Canned cucumbers in the usual way

31.05.2022

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 cherry leaves, tarragon sprigs, 3 garlic cloves (cut in half), 1 bay leaf, a few black peppercorns.

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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The season of harvesting vegetables, fruits and berries for the winter is in full swing. And we are not far behind, we have already made a lot of jam, frozen berries and mushrooms. Canned salads, cucumbers and tomatoes.

But the harvest is rich, especially a lot of cucumbers this year. Every day you shoot a small bucket from the bushes. Already as soon as they were not salted this year -,. But all these are “quick” options, you can’t stock them for the winter.

For longer storage, they must be preserved. And we have already done it in several very interesting ways - this, and a delicious recipe. But there are other, no less interesting ways in which simply wonderful blanks are obtained.

We now live in our house, and I keep all the blanks in the basement. It is warm as it is in a normal room. And before we lived in an apartment, and I kept the blanks either in the pantry or just under the bed. So all today's recipes are suitable for storing jars in the apartment.

This is the most simple recipe for harvesting our green vegetables. This - should be in the piggy bank of every housewife. When you know, and most importantly understand how to cook in a simple way, then any, even the most complex recipe will be possible.

Therefore, I propose to start with it.

We will need (for a 3 liter jar):

garlic - 3 - 4 cloves
hot chilli pepper - to taste
black peppercorns - 10 pcs
allspice - 3 pcs
clove buds - 4 - 5 pcs
horseradish leaf - small, or half
currant leaf - 6 pcs
cherry leaf - 8 pcs
dill - 4 - 5 umbrellas with sprigs
sugar - 3 tbsp. spoons
salt - 3 tbsp. spoons
vinegar 9% - 2 tbsp. spoons

For a 3 liter jar, you will need about 1.5 liters of water, provided that the jar needs to be filled tightly.

Cooking:

1. Wash the fruits and pour cold water for 2-3 hours. This will allow them to take in the missing moisture, which will subsequently make them tasty and crispy.

2. Then rinse again under running cold water and cut off the ends. If they are small, then you can cut off the tip only on one side, where the “tail” is.

Try to keep them all about the same size in the jar. This will allow them to marinate evenly.

3. Peel and cut the garlic into slices.

4. Rinse greens and leaves and scald with boiling water. Then discard in a colander.

5. Wash the jar thoroughly with soda and sterilize using one of the known methods

for a couple
in the oven
in the microwave

Rinse the lid for rolling with soda and pour boiling water over it, then cover with a lid to keep warm. Or boil it in a separate pan.

6. Put a piece of horseradish leaf on the bottom of the jar, about 5-6 cm long. Then lay out 1/3 of the dill and currant and cherry leaves, well, or about that part.

The horseradish leaf will not allow the brine to become cloudy, and the cherry and black currant leaves will not only give their flavor note, but will also keep the cucumbers crispy.

We will put the greens on the bottom, in the middle and on top. So roughly calculate where you put how much.

7. Cucumbers, respectively, will be located in two large layers. Therefore, we spread them on greens up to half the jar.

On each of the laid out layers lay out a little garlic. It must also be distributed evenly throughout the volume of the jar.

8. In the middle, lay out the second layer of greens and leaves, as well as a mixture of peppers.

9. Next, lay out the fruits, already to the very top. Sprinkle the layers with garlic. Leave room on top for another layer of greenery and leaves. Be sure to put another piece of horseradish on top.

Try to pack the fruits very tightly. The tighter you put them, the crispier they will be.

10. Pour salt and sugar on top, shake the jar slightly so that it all wakes up.

11. Put water to boil in a saucepan. Pour two liters into it for the first time. Then salt the excess.

12. Prepare vinegar, let it be ready, so as not to forget to pour it in when necessary.

13. When the water boils, carefully, so as not to burn yourself, pour it into the jar to the very top. Cover with a metal lid and let stand for 7 minutes. During this time, gently, but rather vigorously, rotate the jar from side to side to release air bubbles.

In order not to scratch the table with a jar during rotation, even before pouring water, place it on a rag or towel.

Do not open the lid!

14. Put a plastic lid with holes on the neck and drain the water into the pan. Put it back on the fire and bring to a boil.

At the same time, put the kettle on to boil. When refilling the marinade, it will be a little lacking. Therefore, we will need additional boiling water.

While the marinade is boiling, cover the jar with a metal lid.

15. As soon as the marinade boils, and the boiling water in the kettle is also ready, pour the marinade into the jar first, then the vinegar, and then add the missing water from the kettle.

The liquid should reach the very edge of the neck. So that when you close the jar with a lid, it even slightly overflows. From this moment on, it is strictly forbidden to open the cover.

16. The jar should again stand on a rag or towel. We will again rotate the jar for 5 minutes (periodically, of course) and expel air bubbles. They will still come out of the “butt” cut.

Do not open the lid!

17. After 5 - 7 minutes, tighten the lid with a seamer.

18. Then turn the jar over and cover with a blanket, leave it in this position until it cools completely.

19. Then turn over to the usual position and store. A dark, cool place, such as a pantry or basement, is suitable for this. In any case, do not store jars near heating appliances.

Such a blank is stored well for a year, and even two, unless, of course, it lives up to these times.

The product is moderately salty, moderately sweet, crunchy and tasty!

Video on how to preserve crispy cucumbers

According to this option, we, in our family, have long been making delicious preparations from cucumbers. We can say that this is our family recipe.

Its plus is that the fruits are always very tasty and crispy, and all thanks to only one of the ingredients - aspirin. The fact that we add it to the marinade allows us not to add a lot of vinegar to it. Therefore, vegetables are not sour at all.

Also, this method allows the workpiece to be well stored. When there are rich harvests, you make quite a lot of them, and it happens that you don’t even eat during the season.

So such a blank is quietly stored for two seasons.

Try to cook at least a couple of jars, and I think that you will always cook like this later.

By the way, the recipe was shot specifically for the Secrets of Home Economics blog. So I invite you to the channel, subscribe, and press the bell. Thus, you will be the first to see new publications.

How to cook delicious and crispy cucumbers

This recipe has another cooking option. The composition of the ingredients is the same. But here you can use a different bookmark and fill method.

To do this, we need two pots of water. Pour half the volume of water into one, and pour more into the second so that it is enough for pouring.

1. Put half of the greens, leaves and garlic on the bottom of a sterilized jar. Greens must be doused with boiling water. Put pepper and cloves there.

2. Put the cucumbers with cut ends into a colander and when the water in the incomplete pan boils, lower it, together with the contents, into boiling water. Stay there for 2 minutes.

Then quickly transfer everything to a jar.

3. Put the second part of the greens and garlic on top. Sprinkle salt and sugar.

4. Pour boiling water up to half, pour in vinegar and add the second half of boiling water.

5. Close the lid and roll up the machine.

6. Turn the jar over and leave it under the blanket until it cools completely.

I'm just sharing with you all the ways and options that I know so that you know them. But I myself use the filling in the first way, since I consider it more reliable in terms of heat treatment.

By the way, in both the first and second versions, we use two fillings only on the condition that the fruits are small.

If they are large, then it is better to pour three times. That is, they should be twisted during the third filling.

Harvesting for the winter without sterilization with aspirin

This is a very good recipe, and in my opinion it produces the most delicious cucumbers. Although probably calling this or that recipe the most delicious is not entirely true. After all, everyone has different tastes, and if for one the most delicious vegetables are obtained according to one recipe, then for another - in a different way.

Someone likes sweet preparations more, someone, on the contrary, salty ones. Someone prefers a barrel taste, and someone prefers a sour marinade.

Therefore, before I start describing the recipe, I immediately want to make a reservation that this is the simplest and most delicious recipe of all that I prepare, in my opinion. I have been preparing for it for a long time. And I got it from my mother, she still preserves them in this way. That is, it can be considered our family property.

And how many leaflets I have already written with his description, and distributed to my friends. And I know that many of them now only cook according to it. This means that they also recognized it as the most delicious. Which is incredibly nice.

I already have a similar description of it on my blog. According to this scheme, I canned, where, along with cucumbers, I pickled tomatoes, carrots, cabbage and zucchini. Therefore, I decided not to repeat myself and write how to preserve just cucumbers.

This recipe has one feature - I use quite a bit of vinegar essence as a preservative and aspirin. And I don't sterilize. Interesting?!

The advantage of such a marinade is that the fruits do not turn out sour. I tried a lot of pickles while visiting. And many of them have the same drawback - they are too sour! And behind this acid, no other taste is felt. In this case, it turns out that it was possible to save the workpiece for the winter, but there is a big loss in taste.

The method proposed below corrects this shortcoming completely. And in winter, with each open jar, we have invariably tasty cucumbers in a light transparent brine. And you can crunch them even just like that, even add them to any salad, even cook the first and second courses with them.

We need for a 3-liter jar:

cucumbers - 20 - 25 pieces (depending on size)
small tomatoes - 3 - 4 pieces
garlic - 3 - 4 cloves
dill - 6 - 7 umbrellas (or less, but with branches)
horseradish leaf - 0.5 pcs
blackcurrant leaf - 4 pcs
cherry leaf - 7 - 8 pcs
tarragon - 1 sprig
black peppercorns - 10 pcs
allspice peas - 3 - 4 pcs
red chilli pepper - to taste
cloves - 5 buds
salt - 3 tbsp. spoons
sugar - 2 tbsp. spoons
vinegar essence 70% - a little more than half a teaspoon
aspirin - 2.5 tablets

A three-liter jar usually takes 1.5 liters of water, plus or minus a little. This is provided that the jar is filled very tightly. What, in principle, should be achieved.

Cooking:

1. Wash the fruits, put them in a basin or bucket and pour cold water over them. If the fruits are collected recently, then leave them in the water for 2 - 3 hours. If enough time has passed after their collection, then hold them in water for 4-5 hours. This will allow them to remain crispy for the entire period of long winter storage.

Always soak a vegetable with a margin, according to the principle "let it be better than not enough." You can never accurately calculate how many fruits we can put in a jar, it depends on their size.

2. After the time is up, drain the water, and rinse the fruits again thoroughly under running water. Then cut off the ends. Try the tip from the side of the tail, it should not be bitter.

3. Fold the fruit on a towel to drain excess water.

4. Rinse all leaves, tarragon and dill. Pour boiling water over them, hold in it for a minute, and pull out. Also put everything on a towel.

5. Peel the garlic, dividing it into cloves. If they are not very large, then leave them whole. If large, then cut into pieces.

Garlic is very tasty in a pickled state, and therefore I try to leave the cloves whole. And sometimes I even break the recipe and add a few more cloves than the recipe says. It doesn't interfere with the taste at all.

But do not be zealous with this, excess garlic makes the finished product soft.

6. Wash the tomatoes. Make two or three punctures with a toothpick at the point where the branch is attached.

Tomatoes can not be added, but we will need them to give taste and better preservation. Tomatoes contain natural acid, and in part they can also be considered a kind of preservative.

7. Also prepare all the peppers, salt, sugar and 70% vinegar essence. I always use the essence in conservation, it is much easier for me to use it, and I never make a mistake with it.

Because often there are recipes where it is simply written “vinegar” - “so much - that”, and you only have to guess what percentage this vinegar has. Because of this, mistakes often occur, and if the vinegar is not added, then the jar may explode, and if it is poured, then the cucumbers will turn out to be too sour.

Prepare everything at once so that you don’t forget anything in a hurry. When my daughter was not yet as mature as she is now, she might, for example, forget to put salt in a jar. And in winter, having opened such a jar, we received them completely unsalted.)))

8. Wash the jar and metal lid (not self-screwing) with soda and sterilize using one of the known methods. It is better to do this in advance so as not to lay the ingredients in a hot container.

9. Now that we have everything ready, let's start making a bookmark.

The first layer lay out half a portion of a sheet of horseradish. Part of other leaves and dill. In total, we will lay out the greens in three layers - at the bottom, at the top and in the middle, so divide the contents into 3 parts.

10. Immediately lay down all the peppers in their variety. Red hot capsicum (it can be green, but always hot) add to taste. Consider the degree of its sharpness and your taste preferences. I usually cut off a piece of 1.5 - 2 cm from the pod.

And remember that it is the sharpest in the seeds, so it is better to clean them out if you decide to add this part of the pod.

11. Start spreading the fruits. Put bigger down, smaller up. Sprinkle randomly with garlic cloves.

Spread them as tightly as possible, literally squeezing where you can.

12. Put a second layer of greens and two tomatoes in the middle.

13. Then cucumbers and garlic again. Then two more tomatoes and a layer of greens.

Leave some room for salt and sugar. We also immediately pour them into the jar in the right amount.

14. Put the water to warm up, we will need 1.5 liters of boiling water. You can boil the desired amount in the kettle.

15. Put the jar on a rag or napkin. Pour boiling water into it to the very top and cover with a sterilized metal lid.

Air bubbles will begin to emerge from the cut points. They need help getting out of the bank. To do this, we put our hands on the sides of the can and begin to turn it from side to side, as if shaking it slightly. Thus, stand the jar for 5 - 7 minutes, periodically shaking it.

16. Then remove the metal cover and put on a plastic one with holes. Prepare a saucepan and pour the brine into it. Put the saucepan on the fire and bring the contents to a boil. Let it boil for 1 - 2 minutes.

In the meantime, put the kettle on to boil, we will need additional boiling water.

17. In the meantime, the water boils, crush the aspirin tablets. Let me remind you that for a 3-liter jar we need 2.5 tablets.

18. Pour it into the jar, right on top. And as soon as the brine boils for a couple of minutes, immediately pour it back into the jar.

As we can see, there is no longer enough liquid. To do this, we should already have a kettle of boiling water ready. But first you need to prepare the vinegar essence. And holding in one hand a spoon with essence, and in the other teapot, pour both at the same time. All the essence, and as much boiling water as needed so that it is poured under the very neck.

19. Immediately cover the jar with a metal lid.

From this moment on, the lid can no longer be opened under any pretext!

20. Let the jar stand in this position for 5 minutes, while rotating the jar again, expelling air bubbles.

21. Then screw the lid on with a seamer.

If large cucumbers were laid in the jar, then there should be three fillings. And only with the third you can screw the lid.

22. Turn the jar over and cover with a blanket. Leave in this position until completely cooled.

23. Then turn over again, and put it already, as usual. Store in a dark, cool place.

Such a blank is stored perfectly, and at least a year, at least two. Long-term storage does not affect the taste in any way.

They are moderately salty and sweet, slightly sour, crispy and have a pleasant taste. The brine has the same pleasant taste, it turns out light and transparent. And you can drink it if you want, it also turns out very tasty.

Here's a recipe! Although it turned out to be large, it is actually very simple. And most importantly - what is the result!

By the way, I didn’t tell you about one of the advantages of this recipe. Every year I preserve my cucumbers on it, for probably 35 years now. For all these years, not one of the cans has “taken off”. Over the years I have lived both in the south and in the north; both in the apartment and in the house - and in any conditions, the jars are stored perfectly!

"Assorted" of tomatoes and cucumbers

According to the recipe given above, you can also cook wounded vegetables. This is very convenient, especially when you preserve in three-liter jars. In this case, you get two delicious snacks at once.

As I said, the recipe is exactly the same. The only thing we need is fewer cucumbers and more tomatoes.

In this case, use not very large tomatoes. Plum-shaped varieties, such as ladyfingers, are excellent. They are quite fleshy, with a thick enough skin, which allows you to keep the tomato as a whole. And so that the tomato does not burst, it must be pricked with a toothpick in two or three places near the “butt”.

Or you can use cherry tomatoes, they are small and elastic, and. As with the use of some tomatoes, and with other vegetables.

When laying out, first put greens and spices, then cucumbers. Then greens again, and already tomatoes. Place greens on top as well.

There are also two fills, as already described. We use salt, sugar, vinegar essence and aspirin as preservatives (2.5 tablets per 3-liter jar).

So this recipe is universal. According to him, we prepared assorted dishes, according to him today I brought to your attention a recipe for cucumbers, and now this option.

But in fact, there are a lot of recipes for cooking cucumbers with tomatoes. And here is one of these recipes I would like to offer you to watch in video format.

Tomatoes themselves are an excellent preservative, as they contain a lot of acid in their composition. And they are even offered to be closed with screw caps.

So choose a recipe to your taste and cook as you like best, and according to the recipe that you liked more.

Canned Cucumbers with Citric Acid

According to the previous recipes, we made blanks without sterilizing the jars. And using the example of this recipe, I would like to tell you how to preserve with sterilization.

Usually sterilization is required for fruits in which vinegar is not added. And although in this recipe we will add citric acid to the marinade, we cannot do without additional protection for successful storage.

We will need (for a 3-liter jar):

cucumbers - 2 kg
garlic - 3 - 4 cloves
dill with seeds - 2 tbsp. spoons
horseradish - 0.5 sheet (or 1 teaspoon grated)
black peppercorns - 4 - 5 pcs
allspice - 3 - 4 pcs

For brine per 1 liter of water:

salt - 1/4 cup or 3 half tablespoons
sugar - 1 tbsp. a spoon
citric acid - 1 tbsp. a spoon

Cooking:

1. Wash jars and lids with soda and sterilize.

2. Soak the fruits in cold water for 2-3 hours. Then wash thoroughly and cut off the ends.

Do not use very large specimens, medium-sized or medium-sized vegetables are suitable for this recipe.

3. Put all the seasonings and herbs in a jar. Then lay out the cucumbers. For better salting, it is better to place them in a vertical position. But you can lay out in this way, especially if the fruits are small.

4. A three-liter jar will need about 1.5 liters of water. Therefore, all the ingredients for the brine will need to be taken in the right amount.

5. Put the water in the pan on the gas. Add salt, sugar and citric acid and bring to a boil.

6. Pour boiling brine into jars under the very neck. Cover with a metal lid.

7. Put a rag in a large saucepan and pour some water. Slightly heat it on gas and put the jar with all the contents. Add more hot water if necessary.

Ideally, the water should reach the shoulders of the jar, or a little less.

8. Bring to a boil and note the time. For sterilization, we need 20 minutes from the moment of boiling. This is for a three liter jar.

9. After the set time, remove the jar with tongs, make sure that the lid does not open. If air gets into the jar, then it will certainly not be able to be stored for a long time, and in the worst case, it will “explode” altogether.

So take your time and take it carefully.

If, after all, such a nuisance happened, and the lid still moved slightly, then you need to add boiling water to the very neck, cover again and sterilize again for 15 minutes. But in this case, the cucumbers will not turn out crispy, they will simply be digested.

10. Screw on the lid using a special machine. Turn the jar over, put it on the lid and cover with a blanket. Leave in this position until completely cooled.

11. Then turn over to the usual position and store in a dark, cool place.

Canned sweet cucumbers in liter jars

It is very convenient to preserve cucumbers in liter jars, especially when the family is not very large. You open such a jar in winter, and you immediately eat it in the hunt. And it won't stay in the fridge for sure.

In liter jars, you can preserve according to any of the recipes proposed today. But for a change, I offer this version of a sweet blank.

We will need:

cucumbers - depending on the size
garlic - 2 cloves
dill - 2 umbrellas
horseradish leaf - 1/3 part
cherry leaf - 2 - 3 pcs
currant leaf - 2 pcs
cloves - 1 bud
black peppercorns - 5 pcs
allspice - 1 pc.
vinegar essence 70% - 0.5 tsp

For brine:

For a liter jar very densely filled with fruits, you will need about half a liter of water. For this amount, the required amount of salt and sugar is given.

salt - 1 tbsp. a spoon
sugar - 2.5 tbsp. spoons

Cooking:

1. Pour cucumbers with cold water and let stand for 2 - 3 hours. Then wash them in clean water and cut off the ends. Lay out on a towel to drain the water.

2. Wash the greens, you can scald it with boiling water and also put it on a towel. Peel the garlic. And immediately prepare all the spices, salt and sugar.

3. In a sterilized jar, put half the prescribed portion of a horseradish leaf. If approximately, then this is a strip 4 - 5 cm from a normal sheet. Then put an umbrella of dill, a leaf of cherry and currant.

Immediately put all the spices and spices and garlic.

4. Lay out the cucumbers. Try to take them in a small size and stack very tightly to each other. In the first row, you can put them next to each other vertically. And only then put the smallest of them on top, that is, horizontally.

5. Leave room for dill, another cherry leaf, currant and horseradish.

6. Boil boiling water in a kettle and pour the contents up to the very neck. Cover with a sterilized lid. Leave for 10 - 15 minutes. The criterion of readiness can be the fact that you can calmly take the jar in your hands.

7. In the meantime, boil the water for the brine, add the prescribed amount of salt and sugar to it, and when it boils, pour in the vinegar essence, then let it boil again.

8. Pour warm water out of the jar and pour boiling brine under the very neck. If there was not enough brine, then add boiling water from the kettle. And it is best to make a brine with a margin.

9. Cover immediately. Let stand closed for two to three minutes to remove air bubbles, if any. But don't open the lid.

10. Then twist it with a special seaming machine.

11. Turn the jar over and place it upside down under a blanket or blanket. Leave in this position until completely cooled. Then turn over again and put in a dark cool place for storage.

Such a blank is stored well, and you can store it in the apartment in the pantry.

If you want to prepare several liter jars, then simply proportionally multiply the amount of all ingredients by the number of jars.

According to the same recipe, you can harvest even in three-liter, even in two-liter jars. 750 gram jars with screw caps are also suitable.

Preparation with mustard for storage in the apartment

In fact, of course, all today's recipes are intended for storage in an apartment, and this has already been proven many times over. But here is another one of these recipes that may come in handy in your piggy bank.

It is not quite ordinary, and its unusualness is that such a preparation is prepared in a marinade using mustard. Try this canning option. He is also good and has a lot of fans.

Slightly sharp, sour-sweet cucumbers are obtained as a result of this preparation.

Also here, you can see how to sterilize and seal jars. For young hostesses who are just gaining experience, this will be very useful.

And if you like such spicy spicy cucumbers, then there is a whole article on this topic. It gives many interesting recipes using mustard, both ready-made, in seeds and simply in powder. You can get to know the recipes better.

Or maybe someone will be interested in sour vegetables. And for such lovers there is also a certain way

In today's recipes, I tried to offer you only time-tested recipes. All of them are united by the fact that they invariably produce very tasty and crispy preparations. Therefore, feel free to choose any of the recipes and make preparations for the winter.

How to preserve cucumbers so that they are tasty and crispy

These tips will come in handy for any of the chosen methods, so be sure to take them into account.

before canning, be sure to soak the fruits in cold water for several hours

cut off the ends on both sides and taste the fruits so that they are not bitter
fill the jars with fruits very tightly so that you can no longer put any of them in
so that all fruits are salted evenly, take them of the same size for each of the cans
be sure to use a horseradish leaf, it will not allow the brine to become cloudy
use cherry and blackcurrant leaves, they give the necessary crunchiness to the fruit
a sprig of tarragon gives the taste of barrel cucumbers and keeps them dense and firm
do not put a lot of garlic, it softens the fruit
use coarse, non-iodized salt for salting
for better storage of blanks in an apartment at room temperature before seaming, pour them two or three times with boiling water directly in the jar, each time draining the cooled water. Keep it for 5 - 7 minutes, then drain. Only for the third time fill with brine, and after pouring the vinegar, roll it up.
be sure to sterilize empty jars and lids
do not use preservation on which the lid is swollen. It's life-threatening!

These are the basic rules that will allow you to eat delicious cucumbers all winter.

If after reading, or during canning, you have any questions, then ask them in the comments. If I get in touch, I will try to answer you as soon as possible. But of course, it's better to ask questions in advance, since I'm not always at the computer. And sometimes they ask a question right from the place of cooking, and I can only see it after two or three hours. And I can imagine how worried a person is who is not answered on time.

Please treat this with understanding!

But I hope that I wrote everything clearly and in detail, in any case, I tried to make it happen!

Cook, and let you always get the most delicious preparations.

Enjoy your meal!

Crispy pickled cucumbers are the dream of every housewife. To achieve the desired result, many of them have to go through a difficult path of trial and error. But in fact, it’s not at all difficult to cook crispy pickled cucumbers for the winter, you just need to know a few important secrets.

For example, in order for pickled cucumbers to turn out tasty and crispy, they must be young, with thin skin and dark pimples, small in size (7-8 cm) and harvested no later than a day before pickling. It is better, of course, if these are cucumbers from their garden. But if this is not possible, take proven cucumbers on the market. Before pickling, cucumbers must be soaked for 2 to 6, or even up to 8 hours (depending on the recipe) in cold water, changing it often. Moreover, the colder the water in which the cucumbers are pre-soaked, the more crispy the result will be.

Proven Pickled Cucumber Recipes

Spices also need to be treated with due attention. For example, you should not put a lot of garlic, cucumbers will turn out soft. But put cloves, allspice, blackcurrant leaves and bay leaves as desired, they will not affect the result. You can add other spices if they are provided for by the selected recipe. That's actually all. Choose a recipe, since we have found a lot of them for you, follow all the steps indicated in the recipes, and delicious pickled crispy cucumbers will dilute your cozy cellar with all kinds of preparations with their presence.

Crispy pickled cucumbers (method number 1)

Ingredients (per 1 liter jar):

2 kg small cucumbers,
2 cloves of garlic
1 carrot
1 dill umbrella
1 sprig of parsley
1 tsp vinegar essence.

For marinade:

1 liter of water
1 tbsp salt (with a slide),
2 tbsp Sahara,
5 black peppercorns,
3 cherry leaves
3 cloves.

Cooking:

Soak cucumbers in water for 6 hours, then place in jars along with garlic, carrots, dill and parsley. Pour boiling water over jars of cucumbers and leave for 10 minutes.
Drain the water and pour boiling water again, then add sugar, salt, spices, leaves to the drained water and let it boil.
Pour the cucumbers with the finished marinade, add 1 tsp to each jar. vinegar essence, roll up and wrap until completely cool.

Fragrant cucumbers (method number 2)

Ingredients for 1 liter jar:

cucumbers,
1 onion
1 garlic clove
5 peas of allspice,
1 bay leaf.

For brine:

500 ml of water
4 tsp Sahara,
2 tsp salt,
4 tsp 9% vinegar.

Cooking:

Wash the cucumbers thoroughly, cut off the ends and soak for 3 hours in cold water. Put the spices, chopped onion, garlic in the bottom of the jar.
Then pack the cucumbers tightly into the jar. Boil the brine, pour over the cucumbers and sterilize the jars for 10 minutes. Then roll up, turn over and wrap.

Pickled cucumbers (method number 3)

Ingredients (per 3 liter jar):

1.8 kg cucumbers,
2 dill umbrellas,
1 sheet of horseradish
3-4 garlic cloves,
6-7 black peppercorns
2 currant leaves,
6 tsp Sahara,
3 tsp salt,
5 tbsp table vinegar.

Cooking:

Wash greens and cucumbers under running cold water. At the bottom of the prepared jars, lay the greens, garlic and pepper cut into small pieces.
Then pack the cucumbers tightly into the jar, add salt, sugar and vinegar directly into the jar and pour cold water over it. Then put the jar of cucumbers in a pot of cold water and bring to a boil over low heat. After 2-3 minutes from the moment of boiling, roll up the jars.
Cucumbers must remain green at the time of rolling. Turn the jars over, cover and leave to cool.

Crispy pickled cucumbers with grated horseradish and tarragon

Ingredients (per 1 liter jar):

small cucumbers,
2-3 sprigs of parsley,
2 cloves of garlic
2 cherry leaves
1 ring of sweet pepper,
horseradish leaves, dill, tarragon, hot pepper to taste.

For the marinade (for 500 ml of water):

30 g sugar.
40 g salt.
Bay leaf,
peppercorns,
70 ml 9% vinegar.

Cooking:

For this recipe, choose small cucumbers (no more than 7 cm) without defects, bitterness and voids inside. Wash them and soak for 3 hours in cold water, then rinse with running water and cut off the ends on both sides. Place cherry, horseradish, dill, parsley, peppers, garlic and tarragon leaves at the bottom of 1 liter jars.
Fill the jars with cucumbers, pour boiling water and leave for 20 minutes, then repeat this procedure. Prepare the marinade by adding everything except vinegar to the water (add it when the water boils). Pour cucumbers with boiling marinade and roll up jars.

Ingredients (per 3 liter jar):

1 kg cucumbers
2-3 garlic cloves,
1-2 bay leaves,
2 tbsp dill with seeds
1 tbsp chopped onion,
1 tsp grated horseradish,
1 liter of water
100 g salt
1 tbsp Sahara,
1 tbsp citric acid,
a few peas of black pepper.

Cooking:

Wash the cucumbers thoroughly, cut off the ends and soak in cold water for 3 hours. At the bottom of a 3 liter jar, put dill, bay leaf, horseradish, onion, garlic and peppercorns.
Then place the prepared cucumbers tightly in the jar. Pour water into the pan, add sugar, salt, citric acid to it, bring to a boil and pour cucumbers in a jar with this boiling marinade.
Cover the top of the jar with a pre-sterilized lid and sterilize jars of cucumbers in boiling water for 15-20 minutes. Roll up and leave to cool at room temperature.

Prepare crispy pickled cucumbers according to our recipe and crunch with pleasure in winter not only with snow on the street, but also with delicious cucumbers at the table.

Pickled fragrant cucumbers, which are perfect for snacks and preparing a variety of salads, are very easy to cook at home. Marinating with vinegar or citric acid will add spice to cucumbers and make them especially tasty. Crispy pickled cucumbers in jars for the winter will always turn out if you follow simple rules when canning.

Crispy pickled cucumbers for the winter in jars for storage in the apartment

For long-term storage in the apartment, we prepare delicious pickled cucumbers using a special method so that they remain crispy in jars for the whole winter. Pickled cucumbers will be stored for a long time if they are poured with boiling water twice during the cooking process, this method is called “double pouring”. Without sterilization, jars do not explode, and cucumbers turn out beautiful and incredibly crispy.

Ingredients (for 3 liters):

Cucumbers (small) - 1.5-1.6 kg;
Salt - 60 g;
Sugar - 70 g;
Vinegar (9%) - 65 ml;
Garlic - 6 cloves;
Bay leaves - 2 pcs.;
Salted greens.

Advice! Pickled cucumbers will turn out incredibly crispy if they are soaked in ice water.

Cooking:

We sort out fresh fruits, leave them undamaged and rinse thoroughly with a sponge. Fill with water and leave for 2 hours 30 minutes, so that they are well saturated with water and do not lose their shape when preserved in jars. We clean the garlic, wash the greens.
You can prepare cucumbers in liter jars or in one volume of 3 liters. At the bottom of the pre-sterilized jar, lay out half of the pickling greens (currant leaves, horseradish leaves, dill umbrellas are excellent), garlic (3 cloves), bay leaf (1 pc.). We place the prepared cucumbers tightly to each other and add the rest of the herbs, bay leaf and garlic on top.
Boil water (1.5 l), carefully pour it into a jar with prepared cucumbers, cover and leave for 10-12 minutes.
Drain the liquid from the cucumbers into a saucepan, add vinegar, sugar, salt for the marinade and boil for 1 minute. Pour the finished marinade back into the jar, close the lid, previously sterilized, and roll it up.
We put the jar on the fabric in an inverted position, wrap it up and cool it. We remove the spin in the storage place in the apartment.

Advice! Cucumbers can be spiced, add half a pod of hot pepper to a 3 liter jar.

Crispy sweet pickled cucumbers: recipe for 1 liter

Pickled fragrant cucumbers prepared for the winter will turn out sweet and crunchy if you increase the amount of sugar in the recipe for 1 liter of marinade. There are many recipes for sweet cucumbers, but the easiest recipe is without making a hot marinade. We prepare a cold marinade with a lot of bite and sugar, pour into jars of cucumbers and sterilize. Cucumbers are especially crispy, sweet in taste.

Ingredients for 1 liter jar:

Cucumbers of any size - 500-600 gr.;
Vinegar (9%) - 1/2 cup;
Sugar - 3 1/2 tablespoons;
Salt - 1/2 tbsp;
Dill umbrella - 1 pc.;
Cloves - 3 pcs.;
Mustard peas - 10 pcs.;
Carrots - 1/3 pc.

Advice! Do not be afraid of a lot of vinegar and sugar in the recipe. In the process of preservation, cucumbers will absorb the required amount, they will turn out to be moderately sweet and spicy.

Cooking:

We thoroughly wash fresh cucumbers and cut off the ends from 2 sides. Pour cold water (1.5 cups), half a glass of vinegar into a large jar, add sugar, salt and mix until the salt and sugar dissolve.
We wash the jar (1 l), put cloves, mustard, dill, carrot circles on the bottom and tightly lay the prepared cucumbers. Cucumbers can be taken in any size, cut with a knife is also suitable for the recipe.
Pour the marinade into a jar, cover with a lid, send the jar to a water bath and heat for 15 minutes. A water bath can be made from a saucepan, put a kitchen towel on the bottom, pour water, put the jars on the towel, cover with a lid and heat over low heat.
Carefully put the hot jar on the table, roll it up or close it tightly with a lid, wrap it in a towel, turn it over and leave it until the twist has completely cooled. We store blanks in a cool room.

Advice! If jars of cold marinades are placed in hot water, they will burst. To sterilize them, put them in cold water and gradually heat them up. As the water in the pan boils, we count the sterilization time.

Recipe for crispy cucumbers with vinegar for 1.5 l jar

Preservation with vinegar guarantees the safety of blanks for a long time. Cucumbers with vinegar are crispy, amazingly tasty and retain their color as much as possible. And to make the cucumbers lightly salted, add salt and granulated sugar in equal proportions.

Ingredients for a 1.5 liter jar:

Cucumbers (medium size) - 700-850 gr.;
Vinegar (9%) - 1.5 tablespoons;
Salt - 1.5 tablespoons;
Sugar - 1.5 tablespoons;
Currant and cherry leaves - 3 pcs.;
Horseradish (peeled root) - 3-4 cm;
Horseradish leaf - 1 pc.;
Garlic cloves - 4 pcs.;
Peppercorns - 5 pcs.

Cooking:

We wash the cucumbers with a sponge and soak for 2 hours. Bring to a boil 750 ml of water in a saucepan.
At the bottom of a pre-sterilized jar (1.5 l), lay out half of the pickled herbs, spices and garlic. We tightly lay the cucumbers in a jar halfway, add the rest of the spices, herbs and fill with cucumbers to the neck.
Pour boiling water into the jar, cover and leave for 5-8 minutes. Boil a new batch of liquid.
Drain the liquid from the jar (no longer needed), pour in 9% vinegar, add all the salt and sugar. Pour a new portion of prepared water into the cucumbers, cover with a pre-sterilized lid, and roll up.
Shake the jar, turn over and cover with a cloth.

And how to twist spicy cucumbers? Very simply, a jar (1.5 l) will require 1/3 of a hot pepper pod, which we clean, chop coarsely and lay on the bottom of the jar.

Crispy pickles without sterilization: last all winter!

Crispy fragrant cucumbers can also be prepared without sterilization and without vinegar, such recipes are supplemented with citric acid, which, like vinegar, has an excellent preservative effect.

Ingredients for 7 liter jars:

Cucumbers - 4.1-4.2 kg;
Sugar (per 1 liter) - 3 tablespoons;
Salt (per 1 liter) - 2 tablespoons;
Citric acid (for 1 jar) - 1/3 tsp;
Garlic - 21 cloves;
Peppercorns - 35 pieces;
Bay leaf - 7 pcs.;
Salted greens.

Advice! Before starting cooking, the jars are thoroughly washed with baking soda and checked for chips, which, when boiling water is added, can crack and the jars will burst.

Cooking:

We thoroughly wash the fruits with a sponge, cut off the ends from 2 sides. Soak the fruits in water for 2 hours and 30 minutes.
After 3 hours, bring water (3 liters) to a boil in a saucepan.
We do not sterilize jars and lids. In 7 pcs. liter jars lay pickling greens on the bottom, add 3 cloves of garlic, 5 pcs. peppercorns and 1 bay leaf. We tightly lay the fruits, pour in boiling water, cover and leave for 15-17 minutes.
Drain the liquid into a saucepan, boil for 1 minute and pour back into the cucumbers. We leave for another 15-17 minutes.
Drain the liquid from the cucumbers into the pan, measuring how much it turned out. Approximately 2 liters 600 ml come out, add another 400 ml to the pan to make it more convenient to count sugar and salt. Add 9 tbsp to 3 liters of brine. (without mound) sugar, 6 tbsp. (without mound) salt and bring to a boil.
Pour citric acid (1/3 tsp) into each jar and pour in the prepared brine. It turns out that for the method without sterilization, we fill the cucumbers 3 times, this method, together with citric acid, ensures the long preservation of cucumbers in jars.
We cover the jars with lids, roll them up tightly, wrap them upside down with a cloth and cool. Store spins in a cool place.

Cucumbers with vodka

Cucumbers that are especially tasty with a crunch are obtained if vodka is added to them before pouring the brine. Cucumbers with vodka are perfectly stored both in a cool room and in an apartment.

Ingredients (per 1.5 liter jar):

Medium-sized cucumbers - 1-1.2 kg;
Sugar - 1 tablespoon;
Salt - 1 tablespoon;
Vinegar (9%) - 55 ml;
Vodka - 50 ml;
Water - 750 ml;
Garlic - 5 cloves;
Salted greens.

Advice! Glass containers without lids can be quickly sterilized in a microwave oven, for this, water (2.5 cm) is poured into the bottom of the can, placed in an oven at 800 W and turned on for 3 minutes for containers up to 1.5 liters. For 5-6 minutes for a 3 liter jar. Large jars are placed sideways. Then the container is taken out, the water is drained and it is ready for seaming.

Cooking:

Dense fresh fruits are thoroughly washed. We sterilize a jar with a lid in a water bath or in the oven.
In a saucepan with sugar and salt, bring the marinade to a boil and pour it into a jar with stacked clean fruits, garlic and pickled herbs.
We leave the cucumbers under the lid for 5 minutes, then pour the fragrant marinade into the pan.
Bring the liquid to a boil and pour in the vinegar. Before the second filling in cucumbers, add vodka, pour fragrant marinade and roll up the lids.
Wrap with a cloth upside down and cool.

Crispy cucumbers, just like in the store

Pickled cucumbers, which we buy in the store, differ from home-made ones in a special aroma, sharpness and crunch. But even such cucumbers are easy to cook at home, mustard seeds add a special flavor, and a large amount of 70% vinegar provides sharpness and crunch.

Ingredients for 2 liter jars:

Cucumbers - 1.5-1.6 kg;
Sugar - 6 tablespoons;
Vinegar essence - 2 tablespoons;
Fresh dill - 4 sprigs;
Salt - 2 tablespoons;
Garlic cloves - 4 pcs.;
Peppercorns - 12 pcs.;
Mustard seeds - 2 tsp;
Bay leaf - 4 pcs.

Cooking:

We thoroughly wash the green fruits and put them in 2 sterilized jars (1 liter).
We boil water (1 liter) and pour it into jars with cucumbers without spices and herbs. Cover with lids and cool completely.
Then drain the liquid from the cucumbers back into the pan, add sugar, vinegar essence, salt and bring to a boil.
Put pepper, mustard seeds, bay leaf, garlic and fresh dill sprigs equally in jars with cucumbers.
Pour the prepared fragrant marinade and roll up under the lids.
We gently shake the jars and leave them on the table until they cool completely (do not wrap them with a cloth). Spicy fragrant cucumbers are ready in 30 days.

There are a large number of recipes for preparing delicious pickled cucumbers, they differ in filling methods, different marinade composition and the addition of various spices and herbs. Watch a video recipe on how to cook pickled crispy cucumbers in jars for the winter in a different way.

Wash cucumbers well with warm water.

Sterilize jars, I usually sterilize in the microwave. Clean jars are placed in the microwave and kept at maximum power for 5-7 minutes.

Wash dill, cherry, blackcurrant, oak and horseradish leaves with hot water. Peel the garlic cloves. Take the jars out of the microwave.

In each jar, put a few leaves of currant, horseradish, cherry, oak, dill and 2-3 cloves of garlic.

Put cucumbers tightly in jars with greens.

Everyone sterilizes cucumbers in their own way! I sterilize simply: boil water and pour boiling water into jars of cucumbers, set them aside for 5-10 minutes, then drain the boiling water.

Prepare the marinade: boil 3 liters of water, add salt, granulated sugar and vinegar. Boil for 2-3 minutes until sugar and salt dissolve, pour sterilized cucumbers, roll up the lids and turn the jars upside down. Wrap the jars in a blanket and leave to cool completely. I got 7 liter jars.

Such cucumbers are perfectly stored in my apartment. My favorite delicious, crispy cucumbers marinated with vinegar for the winter are ready.