Hello dear hostesses. The time has come for the long-awaited summer, and with it came the pleasant chores of gardeners - gardeners. Some are already harvesting the first crop of cucumbers and the topic of pickling this vegetable is becoming especially relevant.

Of course, the mass collection of cucumbers will begin in July and August. But now you can start picking up recipes for pickling cucumbers for the winter. Varieties with pimples enjoy the advantage, the fact is that smooth varieties lose their crunchy properties in the process of salting.

In every family, our mothers and grandmothers have time-tested recipes in their arsenal. Thus, they came up with an incalculable number. But still, there are only two methods by which cucumbers are preserved - this is in a hot or cold way.

Preparations for the winter, including pickles, are an excellent snack for various dishes. In addition, they can be used as ingredients for salads. And it’s just delicious to crunch on them, right?

Crispy pickled cucumbers for the winter

Perhaps one of the main secrets for getting crispy canned cucumbers is pickling them on the day they are harvested from the garden. The second secret is the obligatory holding of fruits in water for at least two, three hours. Then the cucumbers are thoroughly washed again, the so-called butts are cut off from them.

Ingredients:

• Cucumbers - 5 kg
• Dill - 5 sprigs
• Garlic - head
• Horseradish - 8 leaves
• Currant leaves - 20 pcs
• Salt
• Black peppercorns
• Hot red pepper
• Bay leaf - 8 leaves

Cooking steps:

1. After all the necessary procedures with the fruits, prepare the jars, they must be thoroughly washed, then sterilized.

2. For future brine, spring water is best, if you don’t have one, use filtered. In a deep container, bring water to a boil on the stove. Add salt at the rate of a couple of tablespoons of salt per liter.

3. Transfer the cucumbers to a deep container, add the peeled garlic cloves, thoroughly washed dill branches with young currant leaves. Pour the brine into the container, press down with oppression from above. In this state, remove the cucumbers in a cool place for two days.

4. The main preparation is completed, now drain the brine into a separate bowl, strain it, then boil again. Wash vegetables in cold water, arrange in banks, you need to do this as tightly as possible. Add black peppercorns, hot red pepper, bay leaves and the rest of the ingredients again.

5. Pour hot brine into jars, then close them with special metal lids. Turn the jars upside down, leave for a day, then safely put them in the refrigerator or basement.

Eat well, bon appetit!

Cucumbers for the winter with aspirin

The aspirin in the formulation is used as a kind of guarantee that the jars of pickles won't explode. All herbs are used fresh. The recipe is quite simple, so feel free to get down to business.

Ingredients:

• cucumbers
• Dill
• Parsley
• garlic cloves
• Aspirin tablets
• Salt
• Sugar
• Black peppercorns
• Allspice black pepper

Cooking steps:

1. Vegetables first need to be sorted, fruits are needed in small and medium sizes so that they can easily fit in a jar. Transfer the cucumbers to a basin filled with water, rinse thoroughly, for this you can use a soft brush.

3. Before putting vegetables in them, be sure to prepare, rinse, and sterilize jars. Lay washed greens, a few cloves of garlic on the bottom of each jar, you don’t need to add a lot of it, otherwise you risk getting soft, flabby cucumbers. Next, fill the jars closely with vegetables.

4. Boil water, fill it with all the jars you have. Leave for an hour.

5. Pour water from cans into a saucepan, bring to a boil. Pour salt in proportions per liter, two tablespoons of salt and sugar a tablespoon per liter. Add peppercorns, allspice.

6. Arrange aspirin in jars, one tablet for each.

7. Fill the jars with ready-made brine, then roll them up with preservation lids.

8. Turn them upside down, leave to cool completely, and then place in a cool place.

Delicious crispy cucumbers will delight you all winter.

Enjoy your meal!

Recipe for canning cucumbers with the addition of dry mustard

This recipe is often used by my grandmother. She pickles cucumbers in liter jars. So it’s very convenient in my opinion, I took out a jar at a time, everyone ate it, it doesn’t interfere in the refrigerator, taking up space and it won’t go bad for sure.

Ingredients:

• Cucumbers - 3 kg
• Dry mustard - 6 tbsp. spoons
• Salt - 210 g
• Dill - 3 umbrellas
• currant leaves
• cherry leaves
• horseradish stalks
• Dill
• Horseradish root - 1 pc.
• Chili pepper - 1 pc.
• Garlic - 2 heads

Cooking steps:

1. For convenience, prepare all the products on the list.

2. Wash the cucumbers thoroughly, remove the tips. Then pour cold water into a container with them, leave for several hours, so they will be denser, without voids inside.

3. In sterilized jars at the bottom of each, pour a tablespoon of dry mustard, 35 grams of salt, add dill umbrellas. How to sterilize jars, I spied on another site.

4. Next, lay the leaves of cherries, currants, horseradish and dill sprigs.

5. Fill jars as tightly as possible with vegetables. On top, add peeled garlic cloves, a piece from the horseradish root. Cut the chili pepper into rings, send in jars. Close with the remaining leaves.

6. Place the jar on a plate, pour boiling water over it so that the water flows slightly over the edge. Then quickly close the capron lid. So most likely there will be no air in the jars.

7. Turn the jars upside down, leave to cool completely.

8. After that, they must be shaken well to completely dissolve the salt and evenly distribute the mustard. Do not worry, it will then settle and the brine will become transparent.

You can eat such cucumbers in a month. Enjoy your meal!

A simple recipe for pickling cucumbers

A very popular recipe among most housewives. It is so simple that even if you first decided to prepare blanks for the winter, you will definitely cope with this task. Cucumbers will be fragrant and crispy to glory.

Ingredients:

• Cucumbers - 1.5 kg
• Black peppercorns - 3-4 peas
• Garlic - 3-4 cloves
• Horseradish leaves - 2-3 pieces
• Shiritsa leaves - 4-5 pieces (can be replaced with currant leaves)
• Dill umbrellas - 3 pcs
• Salt - 160 g

Shiritsa ̶ this plant is a direct relative of amaranth (Amaranthus). Amaranth is used as an ornamental crop in flowerbeds and parks. The breadth of its wild appearance. We have it growing almost everywhere like a weed. It is also called velvet, cockscomb, axamitnik, cat's tail, candlestick. Young leaves taste similar to spinach.

Cooking steps:

1. Rinse the vegetables together with the leaves thoroughly, soak in a deep container filled with cold water for several hours, at least two. Then cut off the ends from the cucumbers.

2. Rinse a three-liter jar, carry out the sterilization procedure. At the bottom, place a part of horseradish leaves, amaranth leaves, which can be replaced with currant leaves. Then lay the cucumbers vertically in one row, again leaves, dill umbrellas, then again a row of cucumbers. So fill the jar tightly completely. It is more convenient to do this if the cucumbers are all about the same size.

3. Pour salt into the jar.

4. Fill the jar to the top with cold water, close with a nylon lid. In this state, it should be removed in a cool place for three days. It is best to put some kind of container under it, as liquid will ooze from the jar as a result of fermentation.

5. After this period of time, drain the brine into the pan. Pour about a glass of water into it, put it on the stove and bring to a boil.

6. Immediately after the brine boils, pour it into a jar of cucumbers. Cover with a metal lid, roll up.

Good luck to you in this matter. Enjoy your meal!

Pickling cucumbers in a cold way

The recipe is for one three-liter jar. The cold method differs from the hot one in that there is no need to boil, boil, or drain something. Very fast, simple and convenient. I am sure you will appreciate the final taste of such an appetizer.

Ingredients:

• Cucumbers - 1.5 kg
• Water - 1.5 l
• Salt - 3 tbsp. spoons
• Garlic - 3 cloves
• Currant leaves - 7 pcs
• Cherry leaves - 7 pcs
• Dill umbrellas - 3-4 pieces
• Horseradish leaves - 2 pcs

Cooking steps:

1. From the washed and soaked fruits, cut off the buttocks.

2. Rinse all the greens, remove the husk from the garlic. Put a few leaves on the bottom of the jar, add dill with garlic.

3. Fill the jar completely with cucumbers, alternating them with herbs.

4. Place the remaining leaves on top.

5. Mix the salt with water until it is completely dissolved, the water should be cold and purified. Pour the resulting brine into a jar.

6. Nylon cover dip in boiling water for a few seconds to sterilize, then close the jar with it.

Be sure to store cucumbers in a cool place. Eat with pleasure, bon appetit!

Recipe video pickled cucumbers for the winter

Highly good recipe, cucumbers are obtained as barrel. Traditional Russian appetizer will appeal to everyone without exception.

Bon appetite!

Don't be afraid to try new recipes, maybe one of them will be your whole family's favorite!

What table is complete without this wonderful and tasty vegetable. Together with salty or are almost the main snack of any table.

On a note! Although this vegetable in salty form is considered an indispensable attribute of the Russian feast, the Byzantines introduced the Russian people to it. It is believed that even the Russian name for cucumber, according to Fasmer's dictionary, comes from the Greek word "ogyros" - "unripe".

Cucumber is one of the few fruits that is eaten unripe. In Russia, they were salted in oak tubs, which ultimately gave the finished product a unique taste and incomparable aroma. Nowadays, this type of cooking is also practiced, but this is rare. Especially in apartment conditions, it is practically impossible to do this.

cold pickled cucumber recipe

There are a lot of ways to pickle cucumbers, mostly standard ones are used, cucumbers are poured into them hot water. But I want to start with a recipe according to which they are salted with cold water.

After all, with such a marinade, the cucumbers are deliciously crispy and hard. So let's get started.

Ingredients:

• cucumbers - 1.3 kg.
• garlic - 3 cloves
• horseradish - 5-6 leaves
• dill - 1 bunch with umbrellas
• currant - 2-3 sheets
• cherry leaves - optional
• salt - 100 g
• cold water - 1.5 liters.

Cooking:

1. Soak cucumbers collected from the garden or bought on the market for 3 hours in water, after which we rinse them thoroughly under running water.

2. We prepare greens. Horseradish leaves, dill umbrellas, currant leaves and cherries wash well. You need to choose only whole and young leaves. Next, peel a few cloves of garlic.

3. We wash the jar for cucumbers well. At the bottom of the jar we add horseradish leaves, then put dill umbrellas, followed by currant leaves.

4. Before putting green ones in a jar, they need to cut off their tails. After that, we send them to the container in a standing form (standing). Place 3 cloves of garlic on top.

5. A three-liter jar will need 100 g of coarse salt. Pour it into a jar and fill it with cold water.

The water must be very cold. It is advisable to keep it overnight in the refrigerator. And of course, it should not be running water, but purified and filtered.

6. Close the jar with a tight lid. Shake to distribute the salt throughout the jar. A jar of pickled cucumbers can be immediately put into the cellar.

In winter, this appetizer will delight you and your loved ones with a unique taste and a pleasant crunch.

How to cook pickles for the winter without vinegar?

Every good housewife has her own proven recipe for making pickles. Traditionally, they use a bite. I present to your attention the following salting method, it uses citric acid instead of vinegar. I recommend making this recipe at least once. I think you will appreciate.

Ingredients for one liter jar:

• cucumbers - 500 grams,
• horseradish leaf - 1 piece,
• cherry leaf - 1 piece,
• currant leaf - 2-3 pieces,
• garlic - 2 cloves,
• allspice peas - 2 pieces,
• black peppercorns - 3-4 pieces,
• dill umbrella - 1 piece,
• hot pepper - to taste
• water - 500 milliliters,
• citric acid - 1/3 teaspoon,
• sugar - 1 tablespoon,
• salt - 0.5 tablespoon.

Cooking:

1. In the prepared sterile jars, put allspice with peas, black pepper with peas, 2 cloves of garlic.
If the garlic is very large, then it is better to cut it lengthwise.

2. Add one cherry leaf, 2 currant leaves, thoroughly washing them with cold water. Next, we lay dill umbrellas and well-washed horseradish leaves. Horseradish leaves need to cut the stem, which will come in handy later.

3. Cut off the tails of the cucumbers. We put them in jars in a vertical position. One liter jar takes about 500 g of vegetables.

4. In the gaps between the cucumbers, put the stalks of horseradish. Next, lay the second layer of cucumbers horizontally. If the fruits are large, they can be cut in half.

5. Put some more dill umbrellas. Add hot pepper to taste. Put a currant leaf on top. Fill the jars with boiling water, cover with a sterile lid and leave for 10 minutes.

7. Boil water in a saucepan and fill it again with jars of cucumbers, leave for 10 minutes.

8. Now you need to prepare the marinade. For a liter of water, you need 1 tablespoon of salt and 2 tablespoons of sugar. 1 liter of water is enough for about 2 liter jars.

It is necessary to boil the marinade, wait until the sugar and salt are completely dissolved in water.

9. Drain the water from the cans.

Put 1/3 teaspoon of citric acid in a jar. Immediately pour hot marinade over cucumbers. We roll up the cans with a seaming key and turn them over.

We leave the jars upside down under the covers until they cool completely.

It is best to store the finished workpiece in a dark, cool place or in the cellar, where they will last longer. In winter, they will delight you and your family, especially at the festive table.

Pickled cucumbers in hot jars

If you don't know how to pickle delicious cucumbers in a jar for the winter without sterilization, then I have a very simple hot recipe for you.

This is how my grandmother used to pickle cucumbers. After 2-3 days they turn out lightly salted, and after a month or by winter they are salty.

Ingredients:

• fresh cucumbers -3 kg.
• water - 3 liters large
• rock salt - 250 g (~ 9 tablespoons)
• dill - 4 branches
• horseradish - 2 sheets
• garlic - 8 cloves
• blackcurrant - 30 pieces.

Cooking:

The amount of ingredients is designed for 2 3-liter jars.

1. First you need to thoroughly rinse the cucumbers under running water.
We choose not too large fruits so that they fit freely in a jar and do not have large seeds inside.

2. All greens must also be washed thoroughly.

3. Pour 3 liters of water into the pan, add salt there, bring to a boil, stirring occasionally.

4. In the meantime, we rinse the jars with warm water, they do not need to be sterilized. At the bottom of the jars we put a branch cut into several parts with a dill umbrella and blackcurrant leaves, we also put horseradish leaves, cut in half and garlic cut in half.

6. Lay out a few sprigs of greens and garlic with the final layer. As soon as the brine boils, fill the jars with it, close the jars with plastic lids.

7. Previously, the lids must be placed in boiling water for 15 seconds.

The resulting yummy should be stored in a cool place. Such cucumbers will be a good appetizer at any holiday, your guests will definitely appreciate them.

Cucumbers for the winter in jars under iron lids

I present to your attention another way of pickling cucumbers. All ingredients are very simple, traditional. I think good housewives will take it into service.

Ingredients for brine per 1 liter of water:

• Salt - 1 tablespoon
• Sugar - 4 tablespoons
• Dill (umbrellas)
• Blackcurrant leaves - to taste
• Black peppercorns - to taste
• Allspice black pepper - to taste
• Jar 3 l - 1 tablespoon of vinegar (70%)
• 2 liter jar - 1 dessert. a spoonful of vinegar (70%)
• for 1 liter jar - 1 teaspoon of vinegar (70%)

Cooking:

1. First of all, we wash the cucumbers well and cut off the edges, we also wash the greens and dry them.

2. We will roll cucumbers into three jars, different in volume: three-liter, two-liter and liter. Pre-sterilize the jars, boil the lids.

At the bottom of the jars we put dill and a few leaves of black currant, then we put cucumbers. In a liter jar, it is best to put them standing up. We add a little more dill and blackcurrant leaves, then we continue to lay cucumbers. We put a few more leaves of blackcurrant.

4. As soon as all the cucumbers are placed in a jar, pour boiling water over them. We cover the jars with iron lids and wait for the jars to cool.

5. After the water has cooled down, pour all the water into the pan in which we will make the brine. Add salt and sugar to the drained water, mix everything thoroughly.

6. Put the brine on the stove and wait until it boils. As soon as the brine boils, turn off the gas and pour the hot brine into jars.

7. Add vinegar to each jar. After that, we cover the jars with lids and roll them up with a seaming key.

8. Turn the jars upside down, cover with a towel and wait until they cool.

We will take samples from them on cold winter evenings. Such cucumbers go very well with boiled potatoes and herring. I think this combination will not leave anyone indifferent.

Cooking pickles in a cold way with vodka:

If you love real barrel cucumbers, I advise you to try cooking them according to this recipe. The secret of cooking is very simple: in addition to traditional greens, we also put amaranth leaves and marigolds in a jar, and add vodka to the brine. Cucumbers according to this recipe are simply incomparable.

Amaranth (amaranth) is a unique plant, the benefits of which are palpable in traditional medicine, and in cooking and even in cosmetology.

Ingredients for a 3 liter jar:

• Cucumbers - 1.5-2 kg
• Garlic - 4-5 cloves
• Salt - 100 g
• Vodka - 50 g
• Leaves of currant, horseradish, dill umbrellas, amaranth (amaranth), marigolds in a few pieces

Cooking:

1. Wash cucumbers well and soak for 2 hours in water.

2. Banks are also well washed and sterilized. At the bottom of the jar we lay out a few sprigs of greens and 5 cloves of garlic.

Fill the jar with vegetables. Add water to salt and mix well. Soak cucumbers in salted water.

3. Leave them in a jar of salt water at room temperature for 4 days. After 4 days, pour the brine into the pan.

4. Put the pan on the fire and boil the brine. Pour a jar of cucumbers with cold water, shake and drain the water. Meanwhile, boil the brine for 5 minutes.

5. Pour vodka into a jar of vegetables. Then fill them with hot brine.

We hermetically close the jar with a sterilized lid with a seaming key. Turn the jar upside down.

Cucumbers according to this recipe are obtained as salty cask, but at the same time crispy. You need to store them in a cool place, so they will keep well until spring. Although it is unlikely that you can store such a yummy for so long.

Video recipe for cucumbers in jars with mustard

And finally, another unusual salting recipe, in video format. Its difference is that mustard is added to the marinade. It gives cucumbers a slightly spicy taste that will not leave your family and friends indifferent. Happy viewing!

OK it's all over Now. If you like the recipes, please share them on your page. Let your friends know about them too. I also look forward to your comments and feedback.

Delicious and crispy cucumbers are not always obtained, but this minus is possible. So, for pickling, you need to choose small vegetables, with a thin skin and a gimlet surface. As a result, they are well salted, and there will be no voids in them. Also, before salting, cucumbers of the same size should be selected, so the process will take place in all fruits.

Very cucumbers are obtained, they are salted in. For salting you will need the following ingredients:

25 liters of water;
- 600 g of salt;
- 10 g of tarragon;
- 100 g of dill;
- 5 heads of garlic;
- 25 cherry leaves;
- 20 oak leaves;
- 20 black currant leaves;
- 1/2 pod of red pepper;
- 1/2 horseradish root.

Make the brine first. You need salt in warm water. Then sort the cucumbers and wash them with cold water. After that the bottom wooden barrel line with washed leaves of oak, cherry, blackcurrant, also lay dill, horseradish, tarragon, garlic. Now cucumbers are stacked in dense rows in a vertical position. Between them, make pads of seasonings and leaves. Close the barrel tightly, hammering the top bottom. Now, through the hole that needs to be made in advance in the bottom, pour in the brine and plug it with a wooden plug. It is important to prevent the cucumbers from floating up after pouring it, so you should tightly cover the lid of the barrel with a wooden circle and put a weight on it. Through you can take a sample from pickles. If the cucumbers are not salted enough, then you should wait a few more days.

Pickled cucumbers in a jar

Not everyone has the opportunity to pickle cucumbers in a barrel, so it's in a jar. For this you need products:

3 kg of cucumbers;
- 1.5 liters of water;
- 2 bay leaves;
- 2 seed umbrellas of dill;
- 3 leaves of black currant;
- 3 cloves of garlic;
- 6 peas of allspice,
- 3 cherry leaves
- 1 sheet of horseradish;
- 90 g of salt.

First, the brine is made. Take a saucepan, pour water into it, dissolve salt in it and throw in 2 bay leaves. Put the dishes with brine on the fire and boil. Then put an umbrella of dill, blackcurrant leaves, horseradish, cherries, garlic and peppercorns on the bottom of a three-liter jar. After that, a layer of cucumbers is laid out, which are installed vertically. Now fill them with boiling brine and roll up the jar with a metal lid. Store pickles only in a cold place. It can be not only a cellar, but also a refrigerator, otherwise they will quickly deteriorate and labor will be wasted.

Related article

It’s good to have a few jars of pickles in stock, because without them you can’t cook pickle, hodgepodge. Properly pickled cucumbers for the winter are kept to the maximum beneficial features are tasty and crispy.

You will need

• An old recipe: 100 cucumbers, 1 pound salt, 5 liters of water, garlic, a bunch of dill, currant leaves.
• Cucumbers in an enamel bowl: cucumbers 10 kg, dill (umbrellas) 400 g, horseradish root 60 g, garlic 40 g, cherry or currant leaf 100 g, hot pepper 15 g, water 5 l, salt 300 g, mustard powder 20 g .
• Cucumbers in jars: gherkins 10 kg, acetic acid 150 g, bay leaf 30 g, hot capsicum 15 g, water 5 l, salt for pickling 100 g, for scalding 300 g.
• Cucumbers in cucumbers: 10 kg of medium-sized fruits, 10 kg of overripe fruits, salt 700 g, garlic and paprika 20 g each, dill umbrellas 300 g.

Instruction

Choose healthy, ugly, green, 5-15 cm in size cucumbers for pickling. Sort into three sizes: 5-9 cm, 9-12 cm, 12-15 cm. Ideal dishes for pickling cucumbers for the winter are oak barrels, greens they have excellent taste, are stored for a long time.

A simple pickle, peeped in an old cookbook: wash the medium-sized fruits well, put them in a barrel tightly in layers, sprinkling each layer with currant leaves and dill. You can add garlic cloves, it not only multiplies the taste, but also helps to keep the greens strong. Press down on the cucumbers. Dilute the salt in boiled cold water, pour the product with this brine and seal tightly. Store at 0+5 degrees.

You can also salt cucumbers in enameled dishes, these days this is a more familiar container. Before salting, soak cucumbers in cold water for 7-8 hours. This is done so that they swell, become elastic and, when salted, do not become empty, do not wrinkle. Put spicy herbs at the bottom of the dish, lay a layer of cucumbers and again spices, and so on to the top. The top layer is herbs, take them only fresh.

Stuff the cucumbers into the pan as tightly as possible, pour over the brine, put a circle and press down with a load. Let them stand in a room for two or three days, and then put them in a cellar or some other cold place. Watch the brine and if mold appears on the surface, remove it and rinse the circle and weight in boiling water. Prepare the brine as follows: dissolve the salt in a small amount of cold water, then add water to the norm. Let it stand for 8-10 hours.

No less tasty are cucumbers pickled for the winter in glass jars. You can salt in one of the ways described above, after a week put it in jars and pour boiled brine and close with iron lids. Or you can cook lightly salted cucumbers. Small fruits are suitable for such salting. Scald prepared gherkins with water and salt, 300 g of salt in a bucket of water, then pour over with ice water and dry. Carefully place in jars in rows, add lavrushka and hot pepper. Fill with brine and roll up with iron lids. With this salting method, use an additional preservative - vinegar, and then the cucumbers will be well stored.

Cucumbers salted in cucumbers have an interesting taste. If there are overgrown cucumbers, you can use them for pickling. Place the prepared greens in a pot or jars, sprinkling each layer with finely chopped or grated overripe cucumbers mixed with salt, hot pepper, dill and chopped garlic. Press down on the cucumbers.

note

The Russian pound is equal to 0.409 kg; 100 cucumbers are approximately equal to 10 kg.

Useful advice

Ordinary pickles will receive extraordinary strength, keep bright green color and crunchiness, if 1/3 of the decoction of oak leaves is added to the brine. But at the same time, cucumbers will acquire sourness.

Sources:

• The book "Homemade pickles, jams and marinades"

Cucumbers are revered both fresh and pickled or salted. Salads, soups, snacks - you can't do anything without a cucumber. It is worth noting that cucumbers prepared for the winter play a special role, because they are doubly pleasant and tastier if they are collected from their own garden and rolled into jars according to your favorite recipe.

Canned cucumbers are not only tasty, but also very healthy! It would seem that you can tell about pickling cucumbers? But almost every housewife has her own tricks in order to make the preparations tastier, healthier, store them easier and longer.
We present you the most appetizing and most delicious recipes pickles of cucumbers from the best hostesses!

1. Canned cucumbers with red currants

Products:

1. Cucumbers - 600 gr.
2. Garlic - 2 cloves
3. Onion - 1 pc.
4. Red currant - 1.5 cups
5. Black pepper, peas - 3 pcs.
6. Carnation - 3 pcs.
7. Water - 1 liter
8. Sugar - 1 tbsp. a spoon
9. Salt - 2.5 tbsp. spoons

How to cook canned cucumbers with red currants:

Wash cucumbers. Put the spices in the bottom of the jar. Arrange the cucumbers in jars vertically. Currants (0.5 cups) will be cleaned of twigs, sorted and washed. Distribute the berries between the cucumbers. Pour cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes .. then roll up and wrap the jars. Brine. Bring the water to a boil, add salt and sugar, add red currant berries (1 cup).

2. Cucumbers in spicy tomato sauce

Wash cucumbers and soak for 1-2 hours in cold water.

Products:

1. Cucumbers - 4.5 kg.
2. Garlic - 180 gr.
3. tomato paste- 150 gr. (3 full tablespoons)
4. Sunflower oil - 250 ml.
5. Sugar - 150 gr.
6. Salt - 31 tbsp. tablespoons (in the process, the sauce can be added to taste)
7. Vinegar 6% - 150 ml.
8. Hot paprika - 1 teaspoon
9. Ground black pepper - 1 tbsp. a spoon

How to cook cucumbers in spicy tomato sauce:

Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only along. Press the garlic through a press. Add all ingredients except vinegar. We put on a moderate fire. After 0.5 hours, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet either. We will put out the cucumbers for another 15 minutes .. Add vinegar. The total stewing time is 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. We decompose the cucumbers into prepared sterilized 0.5-liter jars. Pour sauce over and sterilize for 25-30 minutes. Close the jars and turn them over until they cool completely.

3. Cucumbers with apples (pickled and salted)

Products:

for a 3 liter jar

1. Apples (sour) - 1-2 pcs.
2. Garlic - 3-4 cloves
3. Dill (umbrellas)
4. Cherry leaf, currant
5. Allspice peas - 12 pcs.
6. Carnation - 12 pcs.
7. Bay leaf - 4 pcs.
8. Sugar - 5 teaspoons
9. Salt - 4 teaspoons
10. Vinegar essence - 2 teaspoons
11. Cucumbers - 1.5 - 2 kg.

How to cook cucumbers with apples (pickled and salted):

Cut the garlic into slices, wash the greens. We put washed cucumbers in clean jars, interspersing them with spices and apple slices (do not peel the peel). Fill the jar with boiling water, let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10 minutes, pour the brine into the pan again. We boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, pour boiling syrup over it and roll it up with boiled lids. Banks are turned over and wrapped until cool. Cucumbers are stored at room temperature or in a cool place.

Lightly salted cucumbers (hot method):
We put cucumbers with spices and apple slices in a deep container. AT hot water(per 1 liter) we breed 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cool, then put in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter

Products:

for a 1 liter jar.
1. Cucumbers - how much will it take
2. Umbrella dill - 1 pc.
3. Horseradish leaf - 1 pc.
4. Garlic - 5-6 cloves
5. Hot pepper - 3-4 rings
6. Bulgarian pepper - 2 rings
7. Currant leaves - 2 pcs.
8. Coarse salt - 20 gr.
9. Acetyl (crush) - 1.5 tablets

How to cook pickles for the winter:

Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars, pour boiling water over lids. Peel the garlic, wash the herbs, chop the pepper. At the bottom of the jar put a leaf of horseradish, a sprig of dill, currant leaves. Fill jar tightly with cucumbers. Throw in the garlic cloves and add the peppers. Pour boiling water over, cover with lids and let cool enough to handle. Drain water into a saucepan. Add 100 ml. boiled water. Let it boil. jars pour salt and crushed acetyl chloride. Pour cucumbers with boiling cucumber water one jar at a time. To the top. Close the bank immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and put in the pre-prepared "heat". Leave cucumbers pickled for a day.

5. Pickled cucumbers with gooseberries

The recipe has been tested many times. There are never any misfires. For several years I have been closing cucumbers exactly according to this recipe - jars do not explode, they do not become cloudy.

Products:

for four liter and three 700-gram cans
1. Small cucumbers - 4 kg.
2. Gooseberries - 0.5 kg.
3. Garlic - 1 head
4. Cherry leaf - 10 pcs.
5. Currant leaf - 5 pcs.
6. Large horseradish leaf - 1 pc.
7. Dill - 1 branch-stem with an umbrella
8. Black pepper - 10 peas
9. Carnation - 10 flowers
10. Small horseradish root - 1 pc.
11. Spring water - 3.5 liters
for the marinade (per 1 liter of water):
1. Salt - 2 tbsp. spoons
2. Sugar - 3 tbsp. spoons
3. Vinegar 9% - 80 gr.

How to cook pickled cucumbers with gooseberries:

Wash cucumbers thoroughly. Pour cucumbers with cold water for 3-4 hours. Wash the greens, dry with napkins. Cut finely. Peel the garlic and horseradish root and chop finely. Put everything in a bowl and mix well. Cut off the buttocks of the cucumbers. Sterilize jars. In each jar, put a tablespoon of a mixture of herbs and garlic with horseradish. Lay the cucumbers tightly, pour a handful of washed gooseberries on top. Boil water, pour cucumbers, heat min. 15. Repeat again. Then, in the water drained from the cucumbers, add pepper, cloves, sugar, salt, vinegar. Boil the marinade over low heat for min. 10-13. Fill jars with marinade to the top so that even a little flows out. Boil lids for 5 minutes. Roll up the jars, put the lids down, wrap very well. After a couple of days, turn the cucumbers over, hold them under the covers for another two days.

6. Pickled cucumbers, sterilized without vinegar

The recipe for pickles without vinegar allows you to make fragrant and crispy cucumbers for the winter.

Products:

1. Cucumbers - 1 kg.
2. Horseradish root - 50 gr.
3. Garlic - 1-3 cloves
4. Bay leaf - 1-2 pcs.
5. Oak leaves - 1 pc.
6. Cherry leaves - 1 pc.
7. Blackcurrant leaves - 1 pc.
8. Mustard (grains) - 1-3 pcs.
9. Dill - 30-40 gr.
10. Dill (seeds) - 2-3 pcs.,
for brine:
1. Water - 1 liter
2. Salt - 2 tbsp. spoons

How to cook pickled cucumbers, sterilized without vinegar:

Cucumbers are placed in jars, poured with brine, covered with lids and kept for 3-4 days at room temperature (for lactic acid fermentation). Then the brine from the jars is drained and boiled. Cucumbers are thoroughly washed in cold water. They are placed in jars again, adding spices and spices for the aroma, density and fragility of cucumbers. Jars with cucumbers are poured with boiling brine and sterilized at a temperature of 80-90 ° C: liter jars - 20 minutes, three-liter jars - 40 minutes ..

7. Pickling cucumbers in jars - the easiest and most delicious recipe

Products:

1. Water - 1 liter
2. Salt - 50 gr.
3. Cucumbers - how much will it take
4. Spices to taste

How to cook pickled cucumbers in jars - the easiest and most delicious recipe:

A small amount of cucumbers can be salted without pasteurization in glass jars. Fresh, preferably the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with boiling (but it can also be cold - this is a cold way of pickling cucumbers) 5% salt solution (i.e. 50 g of salt per 1 liter of water ).Jars are closed with tin cans boiled in water, but they are not rolled up, but put at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and corked with a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.

8. Pickled cucumbers and tomatoes (very simple and delicious recipe)

This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.

Products:

for a three-liter jar:
1. Cucumbers - how much will it take
2. Tomatoes - how much will it take
3. Citric acid - 0.5 tsp
4. Salt - 70 gr.
5. Sugar - 1.5 tbsp. spoons
6. Bay leaf - to taste
7. Peppercorns - to taste
8. Onion - 2-3 pcs.
9. Garlic - 3-4 cloves
10. Sweet pepper - 2-3 pcs.
11. Cherry, currant, oak leaves - 3-4 pcs.
12. Amaranth (amaranth) - 1 sprig

How to cook pickled cucumbers and tomatoes (very simple and delicious recipe):

At the bottom of a dry steamed jar, put dill, horseradish, 3-4 leaves of cherries, currants, oak, a sprig of amaranth (so that the cucumbers crunch). Put cucumbers (tomatoes) in a jar or make a platter. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 l) - carefully so that the jar does not crack. Roll up immediately, turn upside down and wrap until completely cool.

9. The secret recipe for awesome cucumbers "You will lick your fingers"

Products:

1. Cucumbers - 4 kg.
2. Parsley - 1 bunch
3. Sunflower oil - 1 cup (200 grams)
4. Table vinegar 9% - 1 cup
5. Salt - 80 gr.
6. Sugar - 1 cup
7. Black ground pepper - 1 dessert spoon
8. Garlic - 1 head

How to cook a secret recipe for awesome finger-licking cucumbers:

4 kg of small cucumbers. My. You can trim the ponytails and noses slightly. Cucumbers, which are larger, cut lengthwise into 4 parts. Cut the smaller ones in half lengthwise. Place prepared cucumbers in a bowl. Finely chop a good bunch of parsley and send to the cucumbers. Add a glass of sunflower oil, a glass of 9% table vinegar and 80 gr. salt (do not fill a 100-gram cup to the top on your finger). Pour a glass of sugar, a dessert spoon of ground black pepper into the resulting marinade for cucumbers. Cut the head of garlic into slices and into the pan. We are waiting for 4-6 hours. During this time, the cucumbers will release juice - in this mixture, pickling will take place. We take sterilized 0.5 liters. jars and fill them with pieces of cucumbers: put the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes.

10. Pickled Cucumber Salad

Products:

per 0.5 liter jar
1. Cucumbers
2. Onion - 2-3 pcs.
3. Carrot - 1 pc.
4. Garlic - 1 clove
5. Dill seeds (dry) - 1 teaspoon
6. Bay leaf - 1-2 pcs.
7. Allspice - 2 peas
for marinade (for 8 cans of 0.5 liters)
1. Water - 1.5 liters
2. Salt - 75 gr.
3. Sugar - 150 gr.
4. Table vinegar - 1 cup

How to make Pickled Cucumber Salad:

Banks 0.5 l. with lids must be sterilized beforehand. Wash cucumbers. We clean the onions, 2-3 medium onions, 1 carrot are consumed for each jar. Cut the cucumbers crosswise into centimeter washers. We also cut the onion into thin rings, and rub the carrots on a coarse grater. In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice pepper. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so to the top of the jar we alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve 75 g in it. salt (about 3/4 of a 100-gram cup), 150 gr. sugar and pour a glass of table vinegar at the end. Pour jars with boiling marinade, cover with lids and sterilize for 35 minutes. at a low boil. We take it out, roll it up tightly, you can turn it over, but if you want to keep a beautiful appearance so that the layers do not mix, it is better not to turn over. Cover the pickled salad - let it cool until the next day.

11. Lightly salted cucumbers with vodka

Products:

1. Cucumbers
2. Horseradish leaves
3. Cherry leaves
4. Currant leaves
5. Bay leaf
6. Umbrellas dill
7. Black peppercorns
8. Vodka - 50 ml.
9. Salt - 2 tbsp. spoons

How to cook salted cucumbers with vodka:

Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put them in a saucepan, add peppercorns and put cucumbers on top. Prepare a brine at the rate of 2 tablespoons of salt and 50 ml. vodka to 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

12. Lightly salted cucumbers "Sharp"

Products:

1. Small cucumbers - 1 kg.
2. Garlic - 4-5 cloves
3. Pod of hot pepper -1/2 pc.
4. Large bunch of dill
5. Coarse salt - 6 tbsp. spoons

How to cook salted cucumbers "Sharp":

Take young and elastic cucumbers, rinse. Trim off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. At the bottom of the jar, place 2/3 of the total amount of dill and thinly sliced ​​garlic. Then lay out the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Put salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes. Drain the water, bring to a boil and again fill the cucumbers with the resulting saline solution. Cover the jar with a saucer, on which place a small weight, such as a small jar of water. Leave cucumbers at room temperature for 2 days.

13. Summer salad for the winter

Products:

1. Dill, parsley
2. Garlic
3. Sweet pepper
4. Bow
5. Tomatoes
6. Cucumbers
7. Vinegar 9%
8. Salt, sugar
9. Allspice, cloves, bay leaf, allspice

How to prepare a summer salad for the winter:

In a sterile jar (I have 1 liter), put 3-4 sprigs of dill and parsley (green) on the bottom, cut 1 clove of garlic, if desired, you can put a hot pepper ring, cut 1 medium-sized onion into rings, cut 1 sweet pepper into strips ( pepper, I always take either yellow or orange for a variety of colors), then cut the cucumbers, but not thinly, and tomatoes (it is advisable to take tomatoes that are strong, fleshy, well brown, so that they do not sag and turn into porridge). When laying vegetables, tamp a little. Then put 4-5 pieces on top. allspice, 2 cloves, 2-3 bay leaves. We prepare the brine: for 2 liters of water, 0.5 cups (250 gr.) of sugar, 3 tablespoons of salt without top, when it boils, pour 150 gr. vinegar 9% and immediately pour the brine into jars (this brine is enough for 4-5 liter cans). Then sterilize the jars for 7-8 minutes. from the moment of boiling and immediately roll up.
In winter, when serving, drain the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour over vegetable oil taste.

14. Assorted marinated granny Sonya

Products:

on 3 l. bank
marinade:
1. Salt - 2 tbsp. spoons
2. Sugar - 6 tbsp. spoons
3. Vinegar 9% - 100 gr.

How to cook assorted marinated granny Sonya:

At the bottom of the jar we put a leaf of grapes, 1 leaf cr. currants, 1 leaf black. currants, a bunch of dill along with an inflorescence, 2 laurels. leaf, horseradish root (the size of an index finger), 1 pod of hot pepper, 10 black peas. pepper, 2 cloves of garlic. We put vegetables in a jar (anything - cucumbers, tomatoes, onions, sweet bell peppers, cauliflower, white cabbage).
Pour 1150 ml into each jar. boiling water (1 liter 150 ml.). Let stand for half an hour. Then pour all the water from the jars into a large saucepan (or two), add salt, sugar, vinegar, boil for 2-3 minutes. Now pour the marinade back into the jars, close the lids, turn them upside down and wrap them in a warm blanket.

"Super Chef" wishes you bon appetit!