Homemade cucumbers from reader's recipes. Salt, marinate. Three recipes for canned cucumbers from a professional

The most delicious canned cucumber recipe will be of interest to any housewife. There are quite a few variations of preparation and each deserves attention.

The most delicious recipe for canned cucumbers for the winter

Required Products:

Liter clean water
- 3 cloves
- one and a half glasses of red currants
- a large spoon of granulated sugar
- onion
- garlic clove
- cucumbers – 0.6 kg
- salt – 2.6 tablespoons
- black aromatic peppercorns

Cooking features:

Wash the cucumbers and place the spices at the bottom of the jar. Place fruit vertically. Free half a glass of currants from the branches, sort and rinse. Distribute the berries between the cucumbers. Pour the hot sauce over the vegetables, immediately cover with a lid, sterilize for 10 minutes, screw on the lids, and wrap in a blanket. Make a brine: boil water, add sugar and salt, add red currants.

Canned crispy cucumbers - the most delicious recipe

You will need:

Cucumber fruits - how much will be included?
- dill umbrella
- hot pepper rings – 3 pcs.
- garlic clove – 5 pieces
- horseradish leaf
- a couple of bell pepper rings
- two currant leaves
- large salt– 20 g
- acetylsalicylic acid – one and a half tablets

How to prepare:

Fill with cool water, let stand for 6 hours. Prepare containers, pour boiling water over the lids. Peel the garlic, wash the herbs, chop the pepper. Place horseradish leaves, currant leaves and dill sprigs on the bottom. Fill the container tightly with cucumbers. Add garlic cloves, spread pepper. Pour boiling water on top, cover with lids, and cool until you can hold the rolls in your hands. Pour the liquid into a saucepan, add 100 ml of boiling water, and boil. Add salt and crushed acetylsalicylic acid tablets. Screw the containers on immediately.

Canned crispy sweet cucumbers - the most delicious recipe

Ingredients:

A teaspoon of hot paprika
- a large spoon of black pepper
- 150 g tomato paste
- garlic – 180 g
- sunflower oil – 240 g
- kitchen salt - according to taste

Cut both ends off the cucumbers. Large fruits cut into 4 parts. You should get even long strips. Press the garlic through a press. Add the remaining ingredients except acetic acid. Place over moderate heat. After half an hour, the fruits will float in the sauce. Taste it, which should be spicy and not too salty. Simmer the vegetables for about a quarter of an hour, pour in table vinegar. Place the fruits in prepared sterilized containers. Pour the sauce on top and sterilize for half an hour.

What do you think?

Original preparation with apples

You will need:

Handful of currants
- garlic clove – 3 pieces
- cherry leaf
- cloves – 12 pieces
- granulated sugar– 5 teaspoons
- cucumbers – 2 kg
- allspice peas – 12 pieces
- vinegar essence - two teaspoons
- kitchen salt – 4 teaspoons

Cooking features:

Chop the garlic into slices and wash the greens. Place cucumber fruits in clean jars. Fill the gaps with apple slices and spices. You can leave the peel of the fruit. Fill the container with boiling water, add salt and sugar, pour the syrup on top again, wait 10 minutes and pour the brine into the saucepan again. Boil the contents. Pour 2 small spoons of vinegar into a jar and roll up the boiled lids. Unwrap the containers and wrap them in a blanket.

Canned cucumbers with tomatoes - the most delicious recipe

Ingredients:

Tomatoes and cucumbers - how many will be included
- citric acid – 0.6 teaspoon
- laurel leaf
- 70 g kitchen salt
- peppercorns
- 0.6 tsp. citric acid
- onions - a couple of pieces
- cherry, currant and oak leaves - 3 pieces each
- a sprig of amaranth
- sweet pepper – 2 pieces
- 3 cloves of garlic

How to prepare:

Steam the jar, let it dry, add horseradish and dill, a few cherry leaves, a sprig of amaranth, oak and currants to the bottom. Place tomatoes and cucumbers in containers. Throw in 3 aspirin, add seasonings. Pour in a couple of liters of boiling water. Do this very carefully so that the jar does not crack. Immediately roll up, turn upside down and wrap until completely cooled.

Canned spicy crispy cucumbers recipe is the most delicious

- small cucumber fruits – 4 pcs.
- 10 pieces of cherry leaves
- ? kg gooseberries
- garlic head
- 5 red currant leaves
- large horseradish leaf
- spring water – 3.6 liters

- a small root of horseradish
- carnation flowers – 10 pcs.
- a dill stem with an umbrella

For the marinade:

Sugar – 3.1 tbsp. l.
- table salt – 2 tbsp. l.
- 80 ml vinegar
- liter of water

Cooking features:

Wash the cucumbers thoroughly. Fill them with cool water and let stand for 3 hours. Wash the greens and dry with napkins. Chop finely. Peel the horseradish root and garlic and chop finely. Place the slices in a bowl and stir thoroughly. Cut off the ends of the cucumber fruits and sterilize the containers. In each of them put a tablespoon of a mixture of horseradish, garlic and herbs. Arrange the cucumbers tightly, heat for about 15 minutes. Add granulated sugar, acetic acid, salt, and cloves to the water drained from the vegetables. Cook the marinade mixture over low heat and then package it. Cool the rolls with the lids down.

Canned cucumbers salad recipe the most delicious

Required ingredients:

A couple of allspice peas
- carrot
- two onions
- laurel leaf – 2 pcs.
- cucumbers
- a teaspoon of dry dill seeds

For the marinade filling:

1.6 liters of water
- 75 g kitchen salt
- 0.145 kg granulated sugar

Cooking features:

Steam containers with lids in advance. Wash the cucumbers. Peel a few onions and carrots. Cut the cucumbers crosswise into thin slices. Chop the onion into thin rings and grate the carrots. Throw a good garlic clove, cut into slices, into each container, add a small spoonful of dry dill seeds, allspice peas, and a couple of bay leaves. Place onion rings on top, and then a carrot and cucumber layer. Alternate layers until the end of the jar. Make the marinade: boil 1.6 liters of water, dilute 75 g of table salt, 0.15 kg of sugar in it, pour in a glass of acetic acid. Pour boiling marinade into jars, cover with lids, and sterilize for 35 minutes. Remove and close tightly. If you want to maintain a beautiful appearance, do not turn the seams over.

Canned spicy crispy cucumbers recipe is the most delicious

You will need:

Small cucumbers - approximately 1 kg
- coarse salt – 6 tablespoons
- hot pepper pod
- garlic clove – 4 pcs.
- a bunch of dill

How to prepare:

Take elastic and young cucumber fruits and rinse them thoroughly. Cut off two ends. Cut the washed pepper lengthwise, remove the seeds, and cut into thin strips. Add 2/3 of the dill and sliced ​​garlic cloves to the bottom of the jar. Arrange the cucumbers tightly, sprinkle them with garlic and strips of pepper. Add salt, cover with a lid and shake the container. Boil some water and pour in the contents of the seams. Drain the water after a few minutes, boil it and immediately pour in the saline solution. Cover the container with a saucer, place a not very heavy weight, and leave for a couple of days.

Cucumbers gherkins canned recipes the most delicious

Required components:

1.6 kg gherkins
- horseradish leaf – 2 pcs.
- bay leaf packaging
- a pack of allspice
- a pack of black peas
- head onions- 5 pieces.
- hot pepper in pods
- granulated sugar – 10 tablespoons
- sprigs of dill flowers – 5 pcs.
- salt – 5.1 tbsp. l.
- currant leaf – 5 pcs.
- sweet pepper pod – 5 pcs.
- several garlic heads
- acetic acid – 15 tablespoons
- a pack of dry mustard seeds, coriander peas - one pack each
- cherry leaves – 5 pcs.
- granulated sugar – 10 tbsp. l.

Cooking features:

Soak the gherkins in advance. Three hours is enough to soak small fruits. However, the average soaking time is 5 hours. Sterilize seaming containers. Pre-wash the dishes with soda and rinse in clean water. Place the container with the neck at the bottom on the steamer and hold it over the steam for about 10 minutes. Treat the lids in the same way. Unfold the sterile container onto an absorbent cotton towel. Before adding spices, add some water, leave after sterilization. Place in jars along with spices.

Recipe with vodka

You will need:

Cucumbers
- horseradish and cherry leaves
- currant leaves
- a couple of tablespoons of salt
- vodka – 50 ml
- black peppercorns
- dill umbrella

Cooking features:

Wash the cucumbers and remove the ends on both sides. Wash the greens, put them in a saucepan, throw in the peppercorns, and place the vegetables on top. Make cucumber pickle: dissolve 50 ml of vodka and 2.1 tablespoons of salt in a liter of water. Pour the resulting cold brine over the cucumbers, cover the container with a lid, and leave for a day.

Appetizer recipe with parsley

Ingredients:

Cucumber fruits – 4 kg
- a glass of sugar
- dessert spoon of pepper (ground)
- a glass of sugar
- a bunch of parsley
- a glass of sunflower oil
- garlic - one head
- a glass of table vinegar
- 1 tbsp. granulated sugar

Cooking features:

Wash the indicated number of cucumbers. Wash them, cut off the “spouts” and “tails”. Cut large fruits lengthwise into 4 parts. Divide the smaller ones in half. Place the prepared vegetables in a saucepan. Chop the dill and add it to the cucumbers. Pour 1 tbsp on top. sunflower oil, 1 tbsp. table vinegar, 85 g salt. Add sugar to the resulting marinade, add a dessert spoon of chopped spicy pepper. Chop the garlic into slices and place it in a saucepan, wait 4-6 hours. The vegetables will begin to release their juices and marinating will begin to occur. Take half-liter containers and fill them with cucumber slices. Place fruits in jars vertically. Fill to the top with marinade and roll up.

Summer is the time for twists, I want to tell you a recipe for preserving cucumbers for the winter. All housewives try to store as many healthy goodies as possible for the winter. And each has its own recipe. I tried many different ones, and a couple of years ago I found the perfect one for myself. It’s very simple and quick to marinate, and it turns out incredibly tasty. And you can store it not only in a rural basement, but also in ordinary apartment- do not spoil.

Ingredients:

• cucumbers;
• dill;
• hot pepper;
• horseradish leaves;
• black currant;
• garlic;

Marinade (per 1 liter of water):

• vinegar - 80 milliliters;
• salt - 50 grams;
• sugar - 25 grams;
• Bay leaf- 1 piece;
• allspice - 2 pieces;
• cloves - 1 piece.

Preserving cucumbers for the winter. Fast and easy. Step-by-step preparation

1. Before starting work, soak the cucumbers in water for 3-6 hours. Thanks to this, the cucumbers will “drink water” and become crispy.
2. First you need to prepare the jars. I usually use liter ones. They are small - opened, eaten immediately and do not cost anything in the refrigerator and do not spoil. The jars need to be washed well under running water, and before closing, I also disinfect them in the microwave. You need to put the jars in it, put it on medium power for 1 minute. But if you are sure of the purity of the running water, you don’t have to do this. Or there is another way to sterilize the jars: already full, with cucumbers and marinade, they need to be covered with a lid and placed in boiling water for 3-5 minutes. Then the lids will definitely not swell, the jars will not explode, and the cucumbers will stand. But since we do it with vinegar, the cucumbers can stand as is, without additional measures.
3. Let's put the water to boil and start preserving.
4. Place horseradish leaves, sprigs of dill, a couple of cloves of garlic and a ring of hot pepper at the bottom of clean jars.
5. Now you need to rinse the cucumbers well and only then place them in jars. I do this: I lay them vertically in a circle, pressing them tightly against each other. The jar should be completely filled with cucumbers. If the whole ones no longer fit, they need to be cut. You need to leave very little space on top to put the twigs and fill with water. We will pour boiling water twice. The third time - marinade.
6. Place the cucumbers in all the jars and let’s continue.
7. When all the jars have been filled, you need to put 1-2 cherry leaves and, if available, 5 blackcurrant berries into the jars. It will give a beautiful color and add a pleasant sourness. And you also need to put a sprig of dill on top, it will add flavor to the cucumbers that are on top.
8. If the water has already boiled, take a ladle and carefully pour water into all the jars. Be careful. You need to fill it to the very edge.
9. Once all the cucumbers have been covered with boiling water, leave them on the counter until they cool completely.
10. When the water has cooled, it needs to be drained and filled with new boiling water, again wait until it cools down.
11. And for the third time we’ll fill it with marinade. To make the marinade, you need to drain the cooled water from the jars into a large saucepan in which we will make the marinade. Add salt to the pan immediately (I use regular table salt), sugar, bay leaf, black peppercorns and a sprig of cloves. Mix everything well, put on the fire and wait until it boils. You need to pour 9% vinegar into boiling water or, if you have acetic acid 70%, it needs to be diluted with water in a ratio of 1 to 7, then you get 9% vinegar.
12. When the water boils, carefully add the vinegar. Pour it in a thin stream so that foam does not form.
13. Now you can safely fill the jars with hot brine. Pour carefully, right to the very edges. Let me remind you that if you are afraid that the jars will explode, you can sterilize them after you pour the brine and close the lid. But since our brine contains vinegar, the jars will stand at room temperature in the apartment.
14. When you have filled the jars with brine, cover them with lids and roll them up with a key. I use a semi-automatic key, it’s easy to operate, you don’t need to call the stronger sex for help, because it’s easy and simple to do on your own. I twist it all the way and move on to the next jar.
15. When screwed on, you need to turn the jar over onto the lid, check if the brine is leaking from under the lid, do this with all the jars. Then we wrap them in a blanket and wait alone for a day and a half until they have completely cooled down.
16. All is ready! Conservation is complete. You can leave the jars in the pantry in the apartment, you can put them in the basement - they will be stored everywhere. Now you too have stocked up on pickled cucumbers for the winter!

Here is a recipe for preparing cucumbers for the winter. I’m sure you will succeed, and in winter we’ll crunch wonderful canned cucumbers together! Don’t forget to visit us at “Very Tasty”, there are always interesting recipes for your culinary masterpieces!

Every housewife makes preparations for the winter from cucumbers, and proven recipes for preparations from cucumbers are in every notebook, and of course, I am no exception. You must admit, it’s so nice to open a jar of pickled or pickled cucumbers in winter to accompany fried potatoes or roast meat... Also, such “hits” as Olivier salad and rassolnik simply cannot be prepared without pickled cucumbers.

Dear friends, I bring to your attention my selection of proven recipes for cucumber preparations, which I hope you will like. I took many recipes for preparing cucumbers for the winter from my grandmother’s and mother’s notebooks, but I also preserve them according to modern recipes.

If you have your favorite recipes for cucumber preparations, please share them in the comments.

Tell me, do you close cucumber salad for the winter? I really like this idea: open the jar and you have an excellent snack or delicious side dish. There are quite a lot of recipes for such preservation, but this year I decided to start with a salad of cucumbers, onions and dill for the winter with the funny name “Gulliver”.

I really liked that the process is simple, and although the cucumbers need to infuse for 3.5 hours, all other steps do not require much time. In addition, this cucumber and onion salad for the winter is without sterilization, which also greatly simplifies the recipe. You can see how to prepare a cucumber salad for the winter with “Gulliver” onions.

Crispy pickled cucumbers for the winter (dry sterilization)

Pickled cucumbers for the winter in Polish

If you are looking for delicious pickled cucumbers for the winter, then you have come to exactly the right place. I just want to tell you how to pickle cucumbers for the winter with vinegar so that they turn out simply magical - crispy, moderately salty... You can see how to pickle cucumbers for the winter in Polish.

Winter cucumber salad “Lady fingers”

This recipe has many advantages. Firstly, this cucumber salad for winter turns out to be very tasty. Secondly, it is prepared very simply and relatively quickly. Thirdly, not only medium-sized cucumbers, which are usually canned, are suitable for it: you can make such a salad from overgrown cucumbers for the winter. And fourthly, this preparation has a very beautiful and delicate name - “Lady fingers” (due to the shape of the cucumbers). How to prepare winter cucumber salad “Lady fingers”, see.

Cucumbers in their own juice for the winter without sterilization

Crispy cucumbers for the winter with peppers and carrots

If you are looking delicious snack from cucumbers for the winter, then we went absolutely right. Today I want to present to you a wonderful preserved food - crispy cucumbers with peppers and carrots. They turn out simply delicious - bright and beautiful, aromatic and tasty. This recipe is an excellent alternative to traditional cucumbers for the winter: if you are bored with the usual preservation, try preparing them this way, I’m sure you will like the result as much as I do. Look at the recipe with photos.

The famous “Latgale” cucumber salad for the winter

If you need a simple and tasty recipe for cucumber and onion salad for the winter, then be sure to pay attention to this “Latgale” cucumber salad. There will be nothing unusual in the preparation itself; everything is quite simple and quick. The only point: the marinade for this Latgalian cucumber salad includes coriander. This spice gives the salad a special taste, highlighting the main ingredients very well. You can see the recipe with photos.

Pickled cucumbers for the winter: a preservation classic!

You love simple blanks for the winter from cucumbers? Pay attention to the classic pickled cucumbers. You can see the recipe for pickled cucumbers for the winter .

Cucumber lecho for the winter

You can see how to prepare a delicious lecho from cucumbers for the winter.

Lightly salted cucumbers for the winter

Recipe lightly salted cucumbers for the winter, you can look.

Cucumber salad for the winter in Georgian style

Do you like simple and delicious preparations for the winter from cucumbers? Cucumber salad for the winter in Georgian style is exactly what you need! I wrote how to prepare a cucumber salad for the winter in Georgian style.

If you are looking for a light cucumber salad for the winter, then this recipe is exactly what you need! Marinated cucumber salad for the winter with bell peppers, carrots and onions will satisfy even the most sophisticated fans of seasonal preserved cucumbers. I am sure that this winter cucumber salad in jars will be very popular: it turns out both beautiful and very tasty. Look at the recipe with photos.

Canned cucumbers and zucchini for the winter “Ideal blowing”

You can see the recipe for canned cucumbers and zucchini for the winter.

Korean cucumbers for the winter: a delicious salad with Asian notes!

How to cook cucumbers in Korean for the winter, read.

No one will argue that the taste of any dish depends, first of all, on the quality of its ingredients. So pickled cucumbers for the winter, the recipes for which we will present to you, turn out fragrant and crispy, provided that their variety is pickled. In addition to pickling varieties, there are salad, universal and hybrid varieties, so before using greens, you should decide on your goals.

Canning cucumbers becomes a pleasure when we know all the secrets and subtleties of the process. For example, how to roll up pickled cucumbers for the winter so that they retain their crispness? The subtleties here are in the selection of the variety of cucumbers, herbs and spices, which come only with experience. Or how to quickly pickle cucumbers so as not to bother in the kitchen all day? Completely different technology and approaches!

Pickles instant cooking- means that the recipe is simple and with quite the expected result! Let's look at this recipe for canning pickled cucumbers in liter jars. The Monastyrskie variety of greens, which is considered the best for pickling and salting, is perfect for this recipe. Cucumbers of this variety are dark green in color and have longitudinal light stripes and large tubercles with black spines. Their pickling characteristics: bright aroma and crunchiness.

Sweet pickled cucumbers “Monastic”

Ingredients

• - how much + -
• — greens, umbrellas with seeds + -
• Cherry leaves - 4-5 pcs. per jar + -
• - 2 pcs. per jar + -
• — 3 peas per jar + -
• — 1 large clove each + -

For 1 liter of marinade:

• - 2 tbsp. l. + -
• - 2 tbsp. l. + -
• — 1-2 tbsp. l. (taste) + -

Preparation

1. Wash the cucumbers thoroughly and pour cold water and leave the fruits to saturate with moisture for 2 hours.
2. While the greens are soaking, we clean the jars with soda, rinse them thoroughly and sterilize them. We also sterilize the lids of the jars.
3. We sort out the greens and wash them thoroughly. Place in jars, don’t forget about the garlic. The volume of greens should not exceed 10% of the volume of a liter jar. We don't add any spices yet.
4. We place the cucumbers in the container vertically, tightly, but with some freedom.
5. Bring filtered (preferably spring) water to a vigorous boil, pour sugar and salt into it, dissolve it and pour the cucumbers in jars with this boiling solution. Cover with lids and let stand for 10 minutes.
6. We drain the water from the cans back into the pan, using special perforated lids made of dense polyethylene for convenience. We add more water there at the rate of 100 g per one liter jar - this is a reserve for the volume of water that the greens and herbs have absorbed. In this second water we put the spices according to the recipe for each glass unit - peppercorns and bay leaves. Boil for 5 minutes and remove the spices with a slotted spoon.
7. Fill the greens in jars with boiling saline solution, not adding a little to the edges of the container. Pour 1-2 tbsp into each jar. vinegar (according to your preference) and add the remaining boiling marinade.
8. Close the lids and seal them tightly.
9. Turn the jars upside down and place them on hard surface, covered with film (just in case) and covered with a warm blanket for pasteurization. After cooling, place it in the preservation storage area.

You can see that this recipe for canning cucumbers is really quick and not troublesome. Every year you will improve this recipe, adding something of your own. Double filling with marinade and pasteurization under a blanket saves the preserved food from spoilage. Do not doubt!

Now let's look at how to preserve cucumbers for the winter without vinegar. Many people cannot eat dishes with vinegar for health reasons, and some simply do not like pickled cucumbers. In this case, we can roll up either sour (barrel-type) greens, or replace vinegar with vodka, with the addition large quantity garlic as a preservative. Of course, there are intermediate options, which are " secret weapon» the most experienced craftsmen. Let's take a brief look at the recipes for all three options.

How to preserve cucumbers with vodka

Vodka (certainly proven, good quality and without additives) is a preservative, along with garlic. The snack turns out wonderful - with the same vodka! But we are for sobriety, please note! The canning process is simple, but the result is excellent both in taste and crispness, and in the reliability of seaming.

We calculate the ingredients for 2 kg of small cucumbers. So, for the marinade we need: 2 tbsp. salt and the same amount of sugar, 2 heads of garlic, 1 tsp. citric acid, 50 g of vodka and 1.5 liters of filtered water.

We choose our own greens taste preferences: dill with umbrellas, leaves of cherry, currant, oak, horseradish (and roots too), tarragon. Spices – also according to preferences, who likes what.

Wash the cucumbers and soak for a couple of hours. If the greens are very fresh (straight from the garden), then there is no need to soak them. We sterilize the three-liter jar, as well as the lid. We put in it the washed greens, peeled garlic (you can cut the cloves in half), spices and, in fact, our small green fruits. We try not to fold them, but to “arrange them like a soldier.” This is the first stage.

At the second stage, cook the marinade with salt, sugar and citric acid and pour boiling water into our jar of greens. Wait 10 minutes and pour the brine back into the pan. As soon as the drained brine begins to boil vigorously, fill the greens with brine again, add vodka to it and roll up. All! You can even do without pasteurization under a warm blanket, but this is at your discretion.

Canning barrel type cucumbers

This method consists of first pickling the cucumbers in a saline solution for 2-5 days, and then boiling this brine solution and pouring the jars with cucumbers three times. A simple process, really. The only subtlety is not to “over-acidify” the cucumbers in a warm place.

For 5 kg of pickling cucumbers we will need spices: dill with umbrellas and seeds, horseradish leaves and roots, blackcurrant, oak and horseradish leaves, garlic, and others - to your taste. Spices include allspice in peas, bay leaf and, if desired, 1 pod of chili pepper.

Preparation

1. We wash the cucumbers and greens. Place in jars, alternating greens with layers of greens, starting with the greens and ending with them. We also add garlic and 2-3 rings of capsicum along with seeds to each jar.
2. We prepare the brine with salt at the following rate: for 5 liters of water – 350 g or 12 tbsp. salt. We also pour peppercorns and lavender leaves into the solution. Stir everything until dissolved, boil and pour the boiling solution into the prepared jars. Leave at room temperature for three days for pickling. Cover with lids loosely.
3. After 3 days, pour the brine into a saucepan, and wash the cucumbers and herbs with boiling water. clean water. Those. Fill it with boiling water twice and pour it into the sink. For the third time, fill the cucumbers with boiling brine, which was drained from the jars.
4. We roll up the sterile lids, carefully turn the jars upside down and wait for them to cool without a warm blanket. Next we move it to a storage location.

Nothing complicated, right? But greens preserved in this way will delight us all winter!

Canning lightly salted cucumbers

This amazing recipe is simple and the results are for kings! The unusual thing is that when seaming we fill the cucumbers with clean water! Let's study the recipe.

1. We prepare herbs and herbs with spices according to your preferences. That's not what matters in this recipe! Take, for example, the set of spices from the previous recipe. We spread everything, including spices, evenly among jars (any volume, liter ones are also possible).

1. The brine may scare you, but don't be too scared! The proportions of the brine are as follows: for 3 liters of water, put a full 250-gram glass of salt (with a slide!). Dissolve the salt and bring the solution to a boil, and pour the boiling water over the cucumbers in the jars. Leave for fermented milk fermentation for 2 days.

1. After 2 days, we pour this concentrated brine into the sink - it has fulfilled its role. And fill the pickled cucumbers in jars with clean, filtered boiling water, immediately close with sterile lids and roll up.
2. We place the jars in a convenient place with the bottom up and cover with a warm blanket for pasteurization - only for 2-3 hours. Preservation ready for the winter! All that remains is to move it to a permanent storage location.

This recipe guarantees you the taste of lightly salted cucumbers, which will take you back to summer every time - with its pleasant memories of the warm sun and picnics.

Canning cucumbers - the recipes are not complicated. All you have to do is start canning and the excitement will return to you every season of ripening vegetables!

Every housewife knows recipes for canning cucumbers. However, snacks prepared using the same technology quickly become boring. There is a desire to try something new and original. However, experience and knowledge are not always enough. Well, let's look at it in today's article original recipes canning cucumbers.

How to choose ingredients

Recipes for canning cucumbers do not always tell you which varieties can be used. However, these varieties can be distinguished by appearance. Of course, you can put almost any fruit in a jar. However, the result will not always be satisfactory. Unpleasant aroma sour cucumbers, bloated lids are not always what you want. How to choose a variety? Which cucumbers are suitable for canning?

Many people like vegetables with small pimples. After all, they are so green and neat. They look beautiful, of course. However, you should not roll them into jars. After all, this is a salad variety. Fruits covered with large pimples with black spikes are suitable for canning.

There is another sign. This is a color transition from dark to lighter. If the fruits have a uniform color, then they should be consumed fresh. The exception is cucumbers large sizes. They are also called Chinese.

Certainly, Special attention It is worth paying attention to the degree of ripeness of vegetables. Overripe yellow or dark brown fruits cannot be preserved. Not only do they have too thick skin, but also hard seeds and too loose pulp.

Very small fruits are considered unsuitable. After all, they have not yet acquired a characteristic aroma and have not gained juice. However, there are exceptions: gherkins and pickles. It is recommended to preserve them almost microscopically.

What size should I choose? According to canning recipes, cucumbers should be from 7 to 9 cm in length. They are convenient not only to put in jars, but also to eat. Plus they look beautiful in jars.

How to prepare vegetables

In recipes for canning cucumbers, it is difficult to find information on how to properly prepare vegetables. Many will say that it is enough to simply wash them and put them in a jar. However, there is no need to rush. Of course, if you are going to prepare preparations for the winter without following important rules, then that’s exactly what you’ll do. If you want to get a tasty snack, then it’s worth putting in a little effort.

To begin with, the fruits should be washed well. A brush is not used for this. A soft sponge or cloth will do. After this, the cucumbers must be placed in a deep container and filled with cold water. Purchased ones should stand in it for 7 to 8 hours. It is recommended to change the water regularly. But the fruits grown on personal plot, soak for 2-3 hours. Thanks to this, the vegetables will absorb more moisture, and voids will not form inside them during canning. The cucumbers will be crispy and dense.

Of course, many people have a question: why is there such a time difference? This is due to the fact that cucumbers sold in stores can be picked long before they reach the counter. But the moisture from such vegetables disappears quickly.

In some recipes home canning cucumbers are given little tricks. For example, to obtain an extraordinary aroma, grind dill sprigs in the water in which the vegetables are soaked. For 10 liters of liquid, no more than 5 pieces are required.

Choosing dishes

It just so happens that cucumbers are preserved in a barrel or three liter jar. However, this option is suitable for big family. Nowadays, recipes for canning cucumbers in liter jars are relevant. It's not just convenient, but also profitable. One jar is enough for a family of three. In addition, if the snack is left open for a long time, it loses its taste and may become moldy.

It is for this reason that 1 liter containers are considered the most convenient. As for oak barrels, they are not so easy to find, even in a specialized store. But why oak? This wood contains tannin, which helps keep pickled cucumbers crispy for a long time. To achieve desired result, you can add oak bark to the brine, after treating it with boiling water.

Do I need to sterilize?

If you look at any recipe for canning cucumbers for the winter, you will notice that such an appetizer is not subject to sterilization. After all, in a few minutes of such treatment the microbes will not die, but after 10 minutes the vegetables will simply be cooked. This will spoil the taste of the snack.

It is enough to treat the lids and glass containers. To do this, you can resort to any usual method: a boiling kettle, microwave, oven, etc. If you are confident in the quality of the water, you can simply wash the containers with a stiff brush in soda solution. The hot liquid will kill all germs.

Choosing spices

A recipe for home canning cucumbers always begins with a list of all the necessary ingredients and spices. What spices should you choose? How much should I add? So, for a three-liter container you need:

• black currant leaves (green) - 5 pcs.;
• dill umbrellas with seeds (dry) - 3 pcs.;
• black pepper - up to 5 peas;
• allspice - 4 peas;
• garlic (peeled) - 3 cloves;
• rock salt - about 2 tbsp. l.;
• sugar - no more than 3 tbsp. l.;
• vinegar essence (70%) - no more than 1 tbsp. l.

This is a standard set of spices that is almost always added to cucumbers. For the rest, your imagination should not be limited. Thanks to additional spices you can get an extraordinary taste. When canning such vegetables, you can add horseradish leaves or roots, nettle sprigs, mustard seeds, red pepper pods, tarragon, basil, etc. This list is very long. Experiment and you will definitely end up with an original snack.

A little advice! Every recipe for canning cucumbers for the winter contains garlic. It is not recommended to cut its cloves, as the juice will make the brine cloudy. Therefore, they should be added whole.

Pasteurized vegetables

This is the simplest recipe for preserving cucumbers. To prepare the snack you will need:

• tomatoes (small) - from 3 to 4 pcs.;
• cucumbers;
• horseradish (leaves);
• black currant (leaves);
• cherry (leaves);
• sprigs of dill;
• black pepper;
• table salt - 2 tbsp. l.;
• regular sugar - 1 tbsp. l.;
• vinegar 9% - 1 tbsp. l.;
• fresh garlic.

Cooking steps

First, prepare the ingredients: treat the leaves and cucumbers with boiling water. Wash the tomatoes thoroughly. At the bottom of the containers, place cherry, currant (black) and horseradish leaves, sprigs of dill and peppercorns, add salt and regular sugar. Fill the jars with cucumbers and place peeled garlic cloves between them. Place a few small tomatoes on top. They will add sourness to the cucumbers and prevent the lids from swelling.

Fill containers with vegetables with boiling water and cover with lids. Sterilize everything within 15 minutes after boiling. Remove the lids and add a few cloves of garlic, an umbrella of dill and a tablespoon of table vinegar. Roll up the containers, turn them upside down, wrap them in a blanket and leave them warm for 24 hours.

Canned vegetables

Recipes for preserving cucumbers for the winter are very diverse. To prepare the snack you will need:

• salt - 0.5 kg;
• regular sugar - 0.5 kg;
• cucumbers;
• vinegar 9% - no more than 100 ml;
• water (not chlorinated) - 10 l;
• garlic - no more than 3 cloves;
• bell pepper- ½ pod;
• laurel leaf;
• black pepper;
• dill and parsley.

How to cook?

First, wash the cucumbers well and remove the stems from each side. Place the vegetables in clean jars, pour boiling water over them, close the lids and wrap them in a blanket. Leave the cucumbers like this until the water cools down. Use this time to prepare the brine. To do this, pour water into a deep container and add sugar and table salt. At the same time, observe the proportions. For 10 liters of water, 0.5 kg of salt and sugar is required. Add dill and parsley to this solution. Heat the liquid to a boil and after a few minutes remove the spices from it. Cook the brine over low heat until the jars of cucumbers are warm. Finally, add table vinegar to it.

Wash the jars carefully and treat with boiling water. Place a few cloves of garlic, ½ pepper, bay leaf, black pepper (about 5 peas) and ground pepper (about ¼ tsp) at the bottom of three-liter containers. Place cucumbers in jars, fill with hot brine, and roll up. Turn the containers upside down, wrap them in a blanket and leave them at room temperature for 24 hours.

Cucumbers with currant juice

How to prepare such a snack? You should start canning cucumbers by preparing the ingredients. So, you will need:

• cucumbers;
• black pepper;
• carnation;
• garlic - a few cloves;
• dill (sprigs);
• fresh mint;
• 20 g white sugar;
• 50 g table salt;
• 250 ml currant juice.

Let's start canning

Wash the vegetables thoroughly and remove the stems from both sides. Place a few peppercorns, two cloves of garlic, cloves, a sprig of mint and dill on the bottom of glass containers. Prepare the brine, observing the proportions. For 1 liter of water you will need 20 g of white sugar, 50 g of table salt, 250 ml of juice. Heat all this to a boil. Place cucumbers in containers, placing them vertically. Fill with brine, close the lids, sterilize for 10 minutes and roll up.

Preparation with apple and pumpkin juice

Even a novice housewife can do this kind of canning of cucumbers for the winter. To do this you will need:

• pumpkin juice - 1 l;
• cucumbers;
• apple juice - 300 ml;
• white sugar - 50 g;
• salt - 50 g.

Wash the vegetables, treat them with boiling water and place them in containers. Prepare the brine by dissolving sugar and salt in a liter of pumpkin juice and adding apple juice. Heat to a boil and pour over the cucumbers. Leave the workpiece for a few minutes. Then drain the brine and heat to a boil again. Repeat these manipulations 3 times, and then roll up the containers.

Recipe with grape leaves

To prepare you will need:

• cucumbers;
• vine leaves;
• grape or Apple juice- 300 ml;
• white sugar - 50 g;
• salt - 50 g.

Wash the vegetables well, treat them with boiling water, and finally with cold water. Wrap each fruit in a grape leaf and place them tightly in glass containers. Prepare the brine. To do this, mix grape juice, salt and sugar. Pour the brine over the vegetables, leave for 5 minutes. After this, drain the liquid and heat to a boil. After this, pour the brine into the jars again. Such manipulations need to be repeated several times. Roll up the jars.

Canning with grape juice

For such a workpiece you will need the following components:

• cucumbers - approximately 2 kg;
• grape juice - 600 ml;
• black currant (leaves) - approximately 5 pcs.;
• cherry branches - 3 pcs. with leaves;
• non-chlorinated water - 700 ml;
• salt - no more than 50 g;
• grape vinegar - 20 g.

Wash the vegetables and process them in boiling water, and then place them in cold water. Place the fruits in jars, placing them vertically. Add currant leaves and cherry twigs to each container. Dilute grape juice with water. Add salt to this brine and heat to a boil. Pour hot juice over cucumbers in glass jars. Wait 5 minutes, drain the brine and heat again to a boil. Pour hot liquid over cucumbers. Repeat the manipulations 3 times, and then roll up the containers.

Cucumbers with pine aroma

This appetizer is very easy to prepare. The main thing is to have the necessary components on hand. To prepare you will need:

• cucumbers - approximately 2 kg;
• juice made from apples - 1.3 liters;
• pine - 3 branches;
• regular sugar - 50 g;
• table salt - 50 g.

First, prepare the cucumbers. Wash them first with boiling water, and then with non-chlorinated cold water. Place vegetables in jars. Add pine branches here. Prepare a brine from apple juice, sugar and, of course, salt. Pour hot liquid over the cucumbers, wait 5 minutes, drain, boil and pour again. Repeat the manipulations 3 times. Finally, roll up the container.

Horseradish recipe

This addition makes them crispy and very tasty. To prepare the snack, prepare the following ingredients:

• cucumbers - approximately 2 kg;
• black pepper;
• garlic - no more than 4 cloves;
• small horseradish root - 4 pcs.;
• currant leaves;
• dill (umbrellas);
• salt - at least 2 tbsp. l.;
• and the last component is white sugar (1 tbsp).

Wash and dry the cucumbers. Place them in containers, topping them with horseradish, dill, currant leaves, pepper and garlic. Prepare the brine. To do this, dilute salt and white sugar in 1.2 liters of water. Pour the prepared brine over the vegetables, cover with a plastic lid and place in the refrigerator.

Snack “Miracle”

This recipe for preserving cucumbers for the winter is designed for a liter jar. To prepare, prepare:

• cucumbers are the smallest;
• vinegar essence - no more than 1 tsp;
• fresh parsley - 1 sprig;
• bulb;
• carrot;
• table salt - 1 tbsp. l.;
• allspice;
• sugar - about 2 tbsp. l.;
• carnation umbrellas;
• black pepper;
• laurel leaf.

Wash the vegetables thoroughly and dry. Place them in liter containers, alternating with spices. Place chopped onion, carrots and a sprig of parsley on top. Heat the water, pour it into containers with cucumbers and leave for 10 minutes. Drain the liquid, heat to a boil. Fill the containers again. Repeat the manipulations 3 times. Finally, add salt and white sugar to the water. Before pouring the brine into each jar, add a teaspoon of vinegar essence. Roll up the containers.

In conclusion

Canning cucumbers is a simple process. The main thing is to follow the cooking technology. At the same time, do not forget that each spice can significantly change taste qualities finished product. Therefore, you should add spices with caution, not forgetting that everything is good in moderation. You don't have to choose just one recipe. You can try several. This will allow you to surprise your household with crispy and tasty cucumbers throughout the winter.

It is worth noting that such an appetizer would be a good addition to meat and potato dishes. It can be submitted to festive table and also for decorating salads. Small cucumbers look very original. But if they are also prepared correctly, they will be a great addition.