Cucumbers - I think I will not be mistaken if I say that this is perhaps one of the most popular vegetables. Fresh cucumbers are very good and just with salt and in various salads. But if you are on this page, then you are not interested in fresh cucumbers today, but in the recipe canned cucumbers without sterilization.

And this is not surprising. Although fresh cucumbers sold in our supermarkets all year round, housewives who are engaged in harvesting, be sure to preserve cucumbers for the winter. After all, canned cucumbers are a completely different product, and I don’t even know which cucumber is more in demand - fresh or salted.

There is even a joke:

Congress of gardeners of the country. The lecturer asks: - What do you think is better, cucumbers or tomatoes?

- Of course cucumbers! Lightly salted, crispy and under a hundred, eeeeeh!

- Definitely, cucumbers, - the second gardener inserts his word. - They ripen earlier in the country, which means that you can wash the first crop much earlier!

- 100%, cucumbers, - the third shouts, - you can quickly eat them and most importantly you stay clean, and the tomato will splash in all directions ...

- And if without vodka, - the lecturer interrupts, - what do you say?

- And you went with your vegetables! - the gardeners all rise in chorus and leave the hall. - Ruined this topic!

Canned cucumbers for the winter - a recipe without sterilization

Ingredients:

• fresh cucumbers
• horseradish leaves
• cherry leaves
• dill
• basil
• garlic
• mustard seeds
• peppercorns
• sugar
• vinegar essence

Step by step canning recipe:

1. Wash the cucumbers thoroughly and pour over them. cold water. For how long? I usually don't keep track of time. I begin to prepare jars, other ingredients, and as soon as everything is ready, I begin the process of canning cucumbers.
2. Wash the jars thoroughly with baking soda, rinse well and sterilize. You can do it any way you like. I usually do this in the oven (read more here).
3. We prepare other ingredients. Dill (I usually use not the greens themselves, but umbrellas and stems), horseradish leaves - cut into small pieces, so it is more convenient to put them in jars. Dill, horseradish leaves, cherry leaves, basil can be used both fresh and dry. Put everything in a colander, rinse and pour over with boiling water. Divide the garlic into cloves, peel and wash. I also boil mustard seeds and peppercorns with boiling water.
4. AT recent times I preserve cucumbers in 2-liter jars, so the recipe will be for this volume. If you are canning in larger or smaller jars, then adjust the amount according to the size of the jar.
5. In sterile jars, we put 3-5 stalks of dill, 2-3 pieces of horseradish leaves, 2-3 cherry leaves, a small sprig of basil (along with the stalk and leaves), 3-5 cloves of garlic.
6. Cut off the ends of cucumbers on both sides and place them tightly in a jar.
7. Boil canning lids in water for 5-10 minutes.
8. I offer you a recipe for canning cucumbers for the winter without sterilization. Since cucumbers are more capricious than, for example, tomatoes, therefore, we will pay more careful attention to the canning process:

• Pour boiling water into jars with cucumbers, cover with sterile lids and leave for 10-15 minutes. While the jars are standing, prepare new boiling water. After 10 - 15 minutes, drain the boiling water from the jars and pour new boiling water over it, cover again and leave for 10 - 15 minutes. Now we do not need to prepare new boiling water, we will use what is in the banks.
• After 10 - 15 minutes, drain the water from the cans into a saucepan and put on a boil. While the water boils, pour 1 tbsp into a jar of cucumbers. l. salt, 0.5 tbsp. l. sugar, 1 tsp mustard seeds, pieces 8 -10 peppercorns, 1 tsp. vinegar essence. Do not forget that this is for a 2-liter jar. Fill with boiling water and roll up the lids. Turn the jar up and down several times to dissolve the salt and sugar. Turn the jars over and put them on the lids and, as soon as they are completely cool, you can hide them until the winter.

Cucumbers without sterilization in tomato juice

I rolled the tomatoes tomato juice, it's delicious. The video offers a recipe for cucumbers in tomato, see if you like this recipe.

In winter, canned cucumbers can be used as a snack, as well as used for cooking. various salads and other dishes.

Enjoy your meal!

Elena Kasatova. See you by the fireplace.

Good afternoon.

To answer the first question, I am writing this article, and I will answer the second one right away so that there is an understanding of what we are actually going to do today.

So, pickling cucumbers is the process of preserving the product through the fermentation process. During this process, lactic acid is released from cucumbers (or other salted products), which protects them from spoilage. At the same time, the preparation goes without vinegar and without sugar. And the most important plus is that sterilization is not required.

Everyone's favorite crunch and taste is just side effect from the salting process, which can be enhanced with additional ingredients.

Marinating is the preparation of a solution using vinegar, ascorbic acid or other acids that act as an antiseptic and prevent vegetables from spoiling. This solution is traditionally called a marinade.

This is the main difference between the two methods.

Let's look at a few examples of pickling cucumbers for the winter in jars to see all the differences and features.

Pickled cucumbers for the winter in hot jars without sterilization

This method is one of the most common. The brine is prepared by boiling, so the method is called hot. For the same reason, it is recommended to roll up the cans with iron lids, because the nylon ones will “siphon” under the pressure of hot steam.

Ingredients for two 3 liter jars:

• 3-4 kg cucumbers (depending on size)
• 3-5 pieces of hot pepper
• Leaves of blackcurrant, cherry, horseradish (or horseradish root), you can leave walnut or oak
• Dill sprigs with seeds

Brine (about 5 l):

• for 1 liter of water - 1.5 tbsp. salt with a slide

Cooking:

1. Wash cucumbers thoroughly running water, then put in a deep saucepan and fill with cold water. Let it sit for a few hours, preferably overnight. After that, we wash the vegetables again and put them in another bowl.

This is one of the first secrets to make cucumbers crispy and juicy, not shriveled and limp.

2. Peppers and horseradish root cut into thick slices.

3. Now we take the same deep pan and line the bottom with cherry, currant and other leaves that we managed to find. Put a few pieces of horseradish and pepper on top.

4. Then comes a layer of cucumbers.

5. Lay out 3-4 layers of cucumbers and spices in this way.

The thickness of the layers is chosen arbitrarily. The more layers you get, the better.

The last layer should be greens.

6. When all the cucumbers are in the pan, fill them with brine. To prepare it, you need 1.5 tablespoons of salt with a slide per 1 liter of water. In total, you need 5 liters of brine.

On top of the pan we put a plate smaller in diameter than the pan and put a press on it. For example, a jar of water.

7. We leave the cucumbers under pressure for 3-5 days. Temperature and storage conditions are not very important. Readiness for the next step will come when a white film forms on the surface of the water.

The white film is lactic acid bacteria, the result of vegetable fermentation.

8. Now we pour the brine into another container (it will still be useful to us), remove all the leaves and other spices, and rinse the cucumbers thoroughly with running water.

9. And put them in 3 liter jars.

10. Bring the drained brine to a boil and pour into jars to the very top. Cover with boiled lids and leave for 10 minutes.

11. Then again pour the brine into the pan, bring it to a boil again and again pour it into jars of cucumbers.

Pour the brine in such a way that it begins to overflow over the edge of the jar.

Then we cover the jars with lids and roll them up.

12. Now the jars need to be turned over, covered with a blanket and left to cool completely. After that, they can be stored in a cool, dark place.

Pickles will be ready to eat. when the brine turns from cloudy white to light, and a small sediment forms at the bottom.

Crispy pickles in a cold way: a recipe for a 3 liter jar

This method is called cold because it does not require boiling the brine. It is designed for nylon covers and, of course, does without seaming, which greatly simplifies the harvesting process.

The most delicious recipe for jars with twist lids

I think this option is the most delicious, because garlic is used in the cooking process. It always gives dishes a special flavor.

A nice feature of the recipe is the ability to store jars in an apartment for a couple of years.

Such cucumbers are eaten very quickly, so it is better to prepare them in single portions in jars of 700-800 ml and use screw caps.

Ingredients for 10 jars of 800 ml:

• Cucumbers - 4-5 kg
• Carrots - 4 pcs
• Garlic - 30 cloves
• Dill dry - 5 branches
• Horseradish root and leaves - 5 pcs each
• Salt - 5 tbsp
• Peppercorns - 5 tbsp.
• Bay leaf - 10 pcs
• Water - 5 l
• Hot pepper (optional) - 3 pcs

Cooking:

1. Cut carrots into circles, horseradish root into cubes. Wash and clean the garlic, break the dill into strips.

2. We take clean jars and put in them 3-4 pieces of horseradish, 3-4 sprigs of dill, piece by piece hot pepper(optional) and 3-4 cloves of garlic.

3. Then we tightly stuff the cucumbers (vertically) and put a few circles of carrots on top.

Separately in a saucepan or Plastic container put 1 kg of cucumbers (along with spices), which will be needed to add to the jars during the cooking process.

4. Prepare the brine by dissolving 5 tablespoons in 5 liters of water. salt and bring this mixture to a boil, then pour it into jars and loosely close them with lids. Pour the brine into the container and also cover with a lid.

We leave the cucumbers in this form for 24 hours at room temperature.

5. After a day, pour all the brine into the pan and boil it again. Cucumbers in jars will shrink a little in a day and you will need to add cucumbers from the container to them, and then pour them into jars again hot pickle, cover with lids and leave for another 24 hours.

6. And again, after a day, the brine must be drained, boiled and poured into jars again. After that, it is already possible to tightly wrap the jars and, after making sure that they are tight, turn the lids down, wrap them in a blanket and leave it like that until it cools completely.

7. When the jars have cooled, we turn them over to their normal position and store them in the apartment at room temperature, without worrying that they will burst or the cucumbers will deteriorate.

Recipe for pickling cucumbers for the winter with mustard

A great way for those who want to achieve the taste of pickles "like from a barrel." The taste is slightly sour and spicy. And thanks to mustard, cucumbers become especially crispy.

Ingredients for one 3 liter jar:

• Cucumber (fresh) - 1.7-1.8 kg
• Water - 1.5 l
• Salt (with a small slide) - 3 tbsp.
• Currant leaf - 5-7 pcs
• Cherry leaf - 10 pcs
• Oak leaf (optional) - 2 pcs
• Dill (umbrellas) - 4-5 pieces
• Horseradish leaf - 1-2 pieces
• Dry mustard (Mustard powder) - 2 tbsp.
• Black pepper (peas) - 10-12 pcs

Cooking:

1. We wash the cucumbers well, cut off the ends and soak in cold water for at least 4 hours.

After that, we wash them again and put them tightly in a jar, on the bottom of which half of the cooked herbs and peppers are laid. We shift the cucumbers with the remaining greens.

Fill the jar with boiling brine to the very neck.

We prepare the brine by boiling 1.5 liters of water with salt mixed in it (3 tablespoons).

2. We cover the jars with nylon lids, and when the brine has cooled down, remove the lids and cover the necks with gauze. We leave the jars in this form for 2 days at room temperature, periodically removing the resulting white film.

3. After two days, pour the brine into a saucepan and boil again. Then it will again need to be poured into the cucumbers, but before that you need to add dry mustard to the jar.

So, pour the hot brine, cover with a lid, and after cooling, remove it and leave the cucumbers alone for 6 hours.

4. After that, drain and boil the brine for the last time, pour it back into the jar, roll it up and leave it to cool under a fur coat upside down.

The brine will be cloudy at first, but as the mustard settles, it will clear up. This will mean that the cucumbers are pickled and ready to eat.

Quick and delicious recipe with vodka and vinegar

And finally, I propose original recipe pickling cucumbers on vodka. In order to speed up the process, we will even add vinegar, which, as I wrote at the beginning, is not typical for the brining process. But it's important for speed.

This recipe is for quick salting, and the cucumbers will reach readiness for another week.

Ingredients:

• Cucumbers - for a 3 liter jar (depending on the size, the quantity is different)
• Leaves of horseradish, black currant, cherry - a couple of pieces
• dill umbrellas
• Garlic - a couple of cloves
• Pepper black and allspice
• Water - 1.5 l
• Salt - 3 tablespoons
• Vinegar 6% - 2 tbsp.
• Vodka - 100 ml

Cooking:

1. Soak cucumbers in cold water for 3 hours, then drain the water and cut off the ends.

2. Put all the spices and leaves on the bottom of the sterilized jar, after which we tightly tamp the cucumbers.

3. Pour boiling water into the jar with salt and vinegar dissolved in it. We leave a place for vodka, which we pour at the end, so that the liquid is up to the brim.

4. Now cover the jar with gauze and leave for 12 hours, periodically removing the resulting foam.

5. After the specified time, close the jar with a nylon lid, boiled for a couple of minutes in water and put it in a dark, cool place.

In a week, pickles will be ready.

Here is such an interesting and diverse selection today turned out. I am sure you have already spotted the recipe that you liked the most.

And that's all for today, thank you for your attention.

Crispy cucumbers for the winter are the pride of any housewife. It seems to many that this will take a whole lot of effort and time. But in reality, preparing crispy cucumbers for the winter is not difficult at all. You just need to apply a couple of fundamental secrets.

So, in the midst of summer, green cucumbers can be bought literally on every corner. But, if you want to prepare them, do not rush to take the first fruits that come across! Pickling cucumbers begins with right choice fruits.

Firstly, in order for the cucumbers harvested in the winter to come out crispy, and so that you lick your fingers, they should be picked young. Their skin should still be thin, and the pimples should be dark. The vegetables themselves are selected small in size (7-8 cm) and the collection is carried out no earlier than a day before the pickling process.

Secondly, before pickling, cucumbers should be soaked for several hours in ice water, often replacing it. The colder the water, the crispier the cucumbers will be.

Pickled cucumbers without sterilization is the easiest way to preserve cucumbers. Both fast and delicious. Spins without sterilization for the winter are sweet and sour. Vinegar can be poured directly into the jar. In addition to the main ingredient, onions and bell peppers can be added to preservation.

The easiest option

Cucumbers should be soaked in ice water for 2 hours. Banks must be sterilized in advance and put herbs, spices and cucumbers in them. Pour boiling water over and wait 10 minutes. Drain the marinade into a saucepan and stir sugar and salt in it until completely dissolved. Boil and add vinegar. Pour the marinade into jars and roll up the lids.

This recipe is suitable even for beginner housewives. More experienced ones offer their own options for pickling without sterilization in the winter. Here they are.

Option one (for liter jars)

In this winter pickling recipe without sterilization, vinegar essence is used as an acid. This does not mean table vinegar (5-9%), but certainly an essence with a strength of 70%. Its use requires special scrupulousness and accuracy, therefore, strict adherence to all proportions is mandatory.

Cucumbers for 5-10 hours need to be immersed in very cold water. If your vegetables are just picked from the bush, then you can do without soaking. This preparation makes the fruit really crunchy.

Banks must be sterilized, then dried with a clean towel. We put lavrushka, garlic, pepper, horseradish and dill in the prepared dishes. Put cucumbers on top. Pour a jar of cucumbers hot water(it should spill over the edge). Cover with a lid and do not touch for 5 minutes.

Pour the liquid from the jar into a separate bowl and boil. At the same time, pour sugar and salt into a jar, pour in vinegar and pour hot water.

Finally, you can roll up the lids.

Option two

In the recipe below, non-standard ingredients are added.

Soak the cucumbers again in ice water. I repeat that it is in this way that the fruits for the winter come out crispy without sterilization. As usual, we process liter cans before spinning. We put horseradish, dill, celery, garlic and pepper in them. Green ingredients should be coarsely chopped, but in such a way that it is convenient to get them after.

Cucumbers need to be very tightly folded into a jar. Heat the water again, pour it into a jar of cucumbers, and after a few minutes pour it into a saucepan. Boil water and repeat the procedure, leaving the liquid to infuse in jars for 10 minutes. When boiling, add salt and sugar to the water. Pour the cucumbers with the resulting brine, after pouring vinegar into the jars.

Everything! Can be rolled up with permanent covers for the winter.

Option three (for a 3 liter jar)

First you need to cut off the tips of the cucumbers themselves and place the vegetables in ice water for 5 hours. We put dill, garlic and all leaves (except laurel) in pre-prepared jars.

Cucumbers in jars should be installed vertically. Heat water, pour boiling liquid into a jar of spices and cucumbers. Cover and leave for a few minutes. Drain the liquid into a saucepan, refill, leave again covered with a lid. After 5 minutes, pour the water into the pan. At the third boil, add pepper, bay leaf, salt, sugar and vinegar. Keep on fire for 1 minute, then pour the marinade over the jars and immediately roll up.

Choose a recipe, follow the instructions, and pickled crispy cucumbers will delight you all winter. Good luck!

Recipes for the winter: crispy cucumbers: 2 comments

Thanks for the recipes. I take 2 dill umbrellas, 8 peppercorns, 6 blackcurrant leaves, 1 horseradish leaf into 3 jars, 2 cloves of garlic, 3 leaves of parsley and 2 tablespoons of salt and 4 tablespoons of sugar for a 3-liter jar. All the spices in a jar of cucumbers, pour boiling water, hold for 5 minutes. Then pour into a saucepan, boil back and add sugar and salt to boiling water, pour a teaspoon of vinegar before rolling. It turns out delicious and crispy.

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Finally, we in the Urals also waited for the settled heat and all crops began to grow and began to actively bear fruit. We have already lowered gooseberry compotes and redcurrant jelly into the cellar. And now they have eaten plenty of cucumbers, so it's time to clean them up as well. In winter, I most often use them in and.

Well, now we are worried about salting cucumbers for the winter in liter jars, so much so that they turn out crispy. If you are interested in why I am focusing on this particular volume, then I will gladly explain. The fact is that we don’t eat a three-litre bottle and a couple of fruits still turn sour in it and disappear. Yes, and remembering the recipe for 1 liter, you can safely calculate the right amount of ingredients for both two and 3 liter jars.

Of course, I will not cover all the recipes, but I will show you the most interesting and successful in their composition.

By the way, if you are interested in different marinades, then this topic is devoted to.

Pickling crispy cucumbers in liter jars for the winter with lemon (citric acid)

Let's start from the very unusual way salting. I really liked the originality and flavor. And the whole trick is that a circle of lemon is added to each jar. And it also helps our blanks not to explode and not turn sour. Of course, 1 slice is clearly not enough for complete preservation, so we will add a little more lemon.

For a liter we will take:

• water - 0.5 l;
• salt - 25 g;
• sugar - 70 g;
• citric acid - 0.5 tsp
• garlic - 2 cloves,
• lavrushka - 2 leaves,
• currant - 2 sheets,
• horseradish root - 0.5 cm,
• dill umbrella,
• allspice - 2 peas,
• tarragon - 1 leaf,
• cherry - 2 leaves.

1. The highlight of crispy cucumbers is that they must first be soaked. If you have them yesterday, then fill them with water for 2 hours. If a fresh crop, then for 30 minutes. So they completely replenish the evaporated moisture and remain filled and elastic.

2. Then you need to take a clean foam sponge for washing dishes and thoroughly rinse each cucumber with it. If you have a prickly variety, then you also need to get rid of these small growths.

3. Then cut off the tails on both sides of each vegetable.

4. Place 2 cloves of garlic, cherry and currant leaves, dill and peppercorns on the bottom of a clean container. Add vegetables, do it very tightly. Usually take small or medium fruits. The first row is laid out vertically in the middle so that the cucumbers stand.

And the top of the jar is already filled with small fruits, they easily fit at the neck. To prevent the workpiece from exploding, its filling must be heated.

5. My lemon and cut into rings. Add one piece to each litre. Fill them with boiling water and leave to warm up.

To prevent the jar from cracking, place it on the blade of a knife so that excess heat goes into it.

6. After 20 minutes, drain this water. Then we drain this water.

7. During the time that we poured the cucumbers, we will have time to prepare the marinade.

Sugar, salt and citric acid are poured into 0.5 liters of water. We put the container with brine on the stove and turn on a moderate fire.

8. After boiling, cook the marinade for 1 minute. We drain the water from the cans and pour the brine. Without wasting time, we immediately roll up the necks with boiled and dried lids.

9. The next step is to carefully turn our liter bottle over and check if air bubbles are going inside the salting and if the lid is leaking somewhere.

10. We hide our blank “under a fur coat”, where it will continue to be sterilized naturally.

By the way, you can add tomatoes, peppers or other vegetables to this recipe. The cooking method will not change, but the marinade ratio remains the same.

From 1 liter of brine, you can pour two liter jars.

Detailed step by step recipe with 9% vinegar

Our marinades with vinegar are more successful than without it. Therefore, of course, I will not bypass the recipe with its use.

Composition per liter of cucumbers:

• salt - 2 tablespoons,
• granulated sugar - 1 tbsp,
• allspice - 2-3 peas,
• 30 g vinegar 9%,
• dill umbrella,
• 2 garlic cloves.

We will also cook without sterilization, it is much faster, and the result is also delicious.

1. We prepare banks. I usually do it with steam, and I boil the lids in a ladle.

2. At the bottom of sterile liters we put cloves of garlic and dill.

3. The next steps in the jar are clean and dry cucumbers. They also cut off 2 millimeters from the ends.

4. Then we need to heat the vegetables twice. But to keep them crispy, we will reduce the time of their scalding.

If earlier we warmed them up for 20 minutes, now we will do it for 10 minutes each time.

5. Fill the container with boiling water and cover with a lid. We mark the necessary 10 minutes.

6. Then we pour this water into a saucepan and once again warm the fruits with boiling water.

7. In this ten minutes, we will prepare the brine. Pour sugar and salt into a liter of water, put the brine on the fire and let it boil.

8. We drain the water that we poured a second time. And then put peppercorns in the cucumbers themselves. Pour the brine not to the brim, leave a little space to pour in the vinegar.

9. Close with sterilized lids and close with a key.

10. We turn them over and cover them “under a fur coat”, where they will stand for at least 12 more hours.

Salted cucumbers for the winter on mineral water

We make salted cucumbers in order to eat them right away. But there are lovers to close them for the winter. Therefore, I also give this recipe, but I remind you that you need to store them only in the cold.

Composition per 1 kg of cucumbers:

• 2 tbsp salt without a slide,
• mineral water - 1 liter,
• 2-3 dill umbrellas,
• Garlic cloves - 2 pcs.

1. We wash the fruits and cut off their tips.

2. Put dill umbrellas, garlic and vegetables in a jar.

3. mineral water mix with salt and pour cucumbers to the very top. Close the capron lid and leave to stand at room temperature for 3 hours. Then we put them in the refrigerator.

They turn out crispy and salty. Stored almost until spring. But still I advise you to eat them before the rest.

Method for pickling cucumbers without sterilization with 70% vinegar

It is very easy to overdo it with vinegar essence and then the salting will turn out to be very sharp. I usually use 1 teaspoon of acid without top for 1 liter of water.

Ingredients for two jars, 1 liter:

• 1 kg cucumbers
• 1 bell pepper
• 2 dill umbrellas,
• 5 cloves of garlic
• 4 peas of allspice,
• 9 black peppercorns,
• 2 leaves of lavrushka,
• 1 tsp vinegar essence (70%),
• 1 liter of water
• 1 tbsp rock salt,
• 2.5 tbsp granulated sugar.

1. Wash fruits well from white plaque under running water with a clean new sponge. Then soak in water for 1.2 hours.

2. We wash the jars with baking soda and sterilize them and the lids.

3. Place bay leaf and dill umbrellas in a deep cup. Pour in boiling water for 1 minute. This way they release their flavor better.

4. Remove the seeds and stem from the bell pepper and cut the pulp into small pieces. We put them in a bank. They are bay leaf, dill umbrella, garlic and black peppercorns.

5. We cut off the bottoms of the fruits and put them tightly in jars.

The volume of 1 liter takes about 500 g of cucumbers.

6. Pour boiling water to the top and leave for 10 minutes to warm up the vegetables.

7. Then we drain this liquid. We boil it again and pour the fruits again for 10 minutes.

8. During this time, we will have time to make a marinade. Put salt and sugar on 1 liter, let the water boil.

9. Drain the liquid from the blanks and immediately fill them with hot brine.

10. On top of the brine, add 0.5 tsp to each workpiece. vinegar essence and close the jars with a key.

Turn over and remove "under a fur coat."

Pickling method with mustard

Mustard gives the already prepared brine a specific spicy aftertaste. And the cucumbers themselves seem to become sweeter. By the way, when vinegar is added, they retain their green color, but when adding lemons, they seem to turn a little yellow. Noticed?

We will need:

• cucumbers,
• 2 cherry leaves
• 2 currant leaves,
• 1 bay leaf,
• 3 pieces of allspice,
• 5 black peppercorns,
• 1 inflorescence of cloves,
• 1 tsp mustard seeds or 1 tbsp. dry,
• 1 tsp vinegar 70%,
• horseradish medium stalk,
• granulated sugar - 2 tablespoons,
• rock salt - 2 tbsp.

1. We wash the vegetables, sort them by size and fill them with water for 2 hours.

2. Then cut off the tops of each fruit. If bitter ones come across, it’s not scary, the marinade will salt them well.

3. Scald cherry and currant leaves with boiling water. A pleasant aroma will immediately go through the kitchen.

4. At the bottom of a sterile liter, lay out 2 leaves of cherries and currants, bay leaves, allspice and black pepper.

5. We tamp the cucumbers and fill them with boiling water for the first time so that they warm up well.

6. Then pour this liquid into the pan, let it boil and again fill the jars with it, cover the necks with lids so that the water does not cool quickly.

7. Cooking the marinade. Pour sugar and salt into 1 liter of water, put on the stove and let the brine boil.

8. In the meantime, pour out the water from the jars and add a teaspoon of mustard to each liter. You can use the seeds so that they spread nicely in the marinade, or you can use dry seasoning, but the color of the brine may become a little cloudy. It won't affect the taste in any way.

9. Fill with boiling marinade, then pour into the blanks an incomplete teaspoon of vinegar essence.

10. We roll up the containers and turn them upside down. If not a drop has leaked anywhere, then cover with fur coats until it cools completely. And it will take about a day.

Recipe for Vinegar-Free Preservation with Aspirin

Now you can use aspirin. This is acetylsalicylic acid, which, like citric and malic acid, helps our preparations successfully survive the winter in the cellar.

But still, it can cause allergies, so it is not suitable for all families.

Compound:

• 16 ml 9% vinegar,
• 1.5 tbsp granulated sugar,
• aspirin - 1 tablet,
• 1.5 tbsp salt,
• garlic cloves - 2 pcs,
• dill,
• horseradish leaf,
• 1 liter sterilized container,
• 3 leaves of cherries and currants,
• allspice - 4 peas.

1. Put seasonings into a sterile liter: garlic, herbs, leaves and pepper.

2. We wash the fruits, dry them and cut off the butts.

3. In the kettle, heat the water and pour the cucumbers with boiling water to the very top. Cover with a sterile lid and let cool until you can grasp the sides of the jar.

4. The vegetables have warmed up and pour this liquid into the pan. Add vinegar, salt and sugar to it.

5. We wait until the brine boils, and put 1 aspirin tablet into the jar itself.

6. Top with boiling brine and do not hesitate, but immediately roll up the lids.

7. We wrap the workpiece and wait for it to cool completely.

Video salting recipe for the winter with vodka

It turns out that the marinade with vodka also gives the cucumbers crunchiness. I think it will be more interesting for you to watch the video, which describes in detail each salting step.

How inventive our hosts and mistresses are, I even marvel.

Crispy sweet cucumbers for the winter

For a sweet tooth, the salting recipe should be high in sugar. A pleasant sweet and sour taste will even emphasize the palatability of a shish kebab, not like an ordinary salad. This recipe is prepared with sterilization.

Composition for 3 cans of 1 liter:

• 2 kg cucumbers
• 1 liter of water
• 0.2 kg of granulated sugar,
• 2 tbsp salt,
• 6 cloves of garlic
• Vinegar 9% - 200 ml.

1. Fill the saucepan with cold water, pour salt, sugar and vinegar. Heat until boiling, turn off and leave the brine to cool to room temperature.

2. We wash and sterilize the container. Place 2 cloves of garlic inside.

3. We remove the butts from the fruits and push them tightly into the liters.

4. Fill with already cooled brine.

5. We put the jars in a saucepan for sterilization, earlier we put a rag on the bottom in it. So that our jars do not crack from strong heat.

6. Pour warm water, it should reach the shoulders of the container. Turn on the fire and cook the containers with cucumbers for 7-10 minutes. The fruits will change color during this time.

7. Then immediately close them with lids, turn them over and wrap them up for a day. They are very crispy and delicious. And most importantly, they keep well even at room temperature.

Pickling cucumbers in a cold way under a nylon cover

There are lovers who do not bother with hot brines and sterilization, but cook canned food in a cold way. Often for this, a dense nylon cover. It does not allow air to enter and is easily removed if you want to enjoy salting.

Important! This cooking method is only suitable for storage in cold conditions: in a cellar or basement.

We will need:

• cherry leaves - 3 pcs,
• horseradish leaf,
• dill umbrella,
• currant leaves - 3 pcs,
• garlic cloves - 3 pcs,
• liter of water,
• rock salt - 1 tbsp

1. Put the washed and dried leaves into a clean jar: cherries, currants, horseradish, dill.

2. Peel the garlic and cut into larger pieces. We pour out to greens.

3. We stack the fruits as tightly as possible. Shaking the jar occasionally to make more room for them.

4. We do not cut or pierce cucumbers. Just soak them in cold water for half an hour.

5. Dilute the salt in a liter of clean, cold, not boiled water, stir until dissolved and pour the fruits to the very top. We close with a dense capron lid.

6. And immediately we clean it in the basement and you can try them next month.

I also want to draw your attention to the fact that we do not use such types of salt as Extra or iodized. Now all sorts of its variations have appeared, such as “tasty” salt or dietary salt. With them banks will explode like air balloons. We need an ordinary stone large.

How do you like the selection? I would be glad if you take my advice.

Every hostess makes cucumber blanks for the winter, and every hostess has proven recipes for cucumber blanks. notebook and of course I am no exception. After all, you must admit, it’s so nice to open a jar of pickled or pickled cucumbers in winter for fried potatoes, or roast meat ... Also, such “hits” as Olivier salad and pickle are simply impossible to cook without pickles.

Dear friends, I bring to your attention my selection of proven cucumber recipes, which I hope you enjoy. I got many recipes for cucumber preparations for the winter from my grandmother's and mother's notebook, but I also preserve according to modern recipes.

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

Tell me, are you closing cucumber salad for the winter? I really like this idea: I opened a jar - and a great snack is ready or delicious side dish. There are 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 actions do not require a lot of 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 cook 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 the right place. I just want to tell you how to pickle cucumbers for the winter with vinegar so that they turn out just magical - crispy, moderately salty .... You can see how to pickle cucumbers for the winter in Polish.

Winter Cucumber Salad "Lady's Fingers"

This recipe has many benefits. Firstly, such a cucumber salad for the winter turns out to be very tasty. Secondly, it is prepared very simply and relatively quickly. Thirdly, not only medium-sized cucumbers, which usually go into conservation, are suitable for him: you can make such a salad from overgrown cucumbers for the winter. And fourthly, this blank has a very beautiful and tender name - "Lady's fingers" (due to the shape of the sliced ​​​​cucumbers). How to cook a winter salad of ladyfingers cucumbers, look.

Cucumbers in their own juice for the winter without sterilization

Crispy cucumbers for the winter with peppers and carrots

If you are looking for delicious snack from cucumbers for the winter, then they went in quite right. Today I want to present to your court a wonderful preservation - crispy cucumbers with peppers and carrots. They turn out simply delicious - bright and beautiful, fragrant and tasty. This recipe is a great alternative to traditional cucumbers for the winter: if you are bored with the usual preservation, try cooking them this way, I'm sure you will like the result, just like me. See the recipe with photos.

The famous "Latgalian" cucumber salad for the winter

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

Pickled cucumbers for the winter: a classic of conservation!

Do you like simple preparations for the winter from cucumbers? Pay attention to the classic pickled cucumbers. The recipe for pickled cucumbers for the winter, you can see .

Lecho of cucumbers for the winter

How to cook a delicious cucumber lecho for the winter, you can see.

Salted cucumbers for the winter

Recipe salted cucumbers for the winter, you can see.

Georgian cucumber salad for the winter

Do you like simple and delicious preparations for the winter from cucumbers? Cucumber salad for the winter in Georgian is exactly what you need! How to cook cucumber salad for the winter in Georgian, I wrote.

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

Canned cucumbers with zucchini for the winter "Perfect duet"

The recipe for canned cucumbers with zucchini for the winter, you can see.

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

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