10 delicious recipes for crispy, pickled cucumbers for the winter

Pickled cucumbers - one of the most common harvesting for the winter. Crispy and fragrant, in cold weather, they perfectly complement any side dish, are used to prepare salads and other dishes. There are many recipes. We chose the most delicious and tested.

What cucumbers to take for cooking

To make pickled cucumbers tasty and crispy, it is not enough to choose the marinade correctly. Of great importance are the fruits themselves.

When choosing pickles for pickling, pay attention to:

Skin color

The brighter and richer it is, the younger the fruit. A couple of years ago it was believed that the yellow color of the peel is a sign of the bitterness of cucumbers. But today, many varieties are completely yellow in color and have no effect on taste;

Pimples

For pickling, those cucumbers in which pimples are black are better suited. There is even a sign that such cucumbers never explode. If the pimples are white, then the cucumber belongs to the salad variety and is not very suitable for harvesting for the winter;

Peel

Too thin for pickling is not advisable. It is optimal if, when pressed with a fingernail, it does not pierce;

Cleanliness

Cucumbers should be sold in kind. Pieces of land and other contaminants are acceptable. But if they are so clean that they are already shiny, there is a risk that damage has already begun inside. Everyone can’t check for quality, so it’s better not to take such pickles for pickling.

How to cook pickled cucumbers to be crispy

I really want the pickled cucumbers to turn out crispy. This is a sign of quality and procurement, and the professionalism of the hostess herself. Properly selected fruits are half the success, but the following recommendations should also be observed:

• cucumbers, even if they were recently plucked from the garden, will not hurt to “revive”. To do this, they should be placed in a container with cold water for at least 50 minutes. It is best to use a well or spring. But, in a pinch, the plumbing will do. It is only necessary first to let her stand a couple of hours;

• Do not stuff cucumbers too tightly in a jar;
• cucumbers should be stored at a temperature not lower than 0 degrees. At minus indicators, they freeze, and when thawing, they lose all their elasticity;
• vinegar should be at least 9%. If there is no confidence in its quality, it is better to replace it in the recipe with vinegar essence.

Each hostess has a set of spices for pickling cucumbers. Some add coriander and mustard, others cloves and allspice.But in order for the cucumbers to crackle, experienced housewives advise putting leaves or horseradish root, dill umbrellas, grape leaves or black currants in each jar.

Winter pickled cucumbers in jars

In order to eliminate unpleasant situations with blanks, cans and lids must not only be thoroughly washed, but also sterilized before rolling. If there is absolutely no time to do this, at least let the banks stand for a couple of hours in the sun and pour lids with boiling water.

A lot of controversy raises the question: to cut the "butt" or not for cucumbers. This is a personal matter for everyone. Someone believes that it is here that the most harmful substances accumulate, someone - that after removal, the cucumber is better saturated with seasonings, and someone does not cut them, but simply pricks the fruit in several places with a knife, a toothpick or a needle.

Cucumbers are selected, cans and lids are ready. It remains to try the recipes below to replenish your culinary treasury.

1.5 liter

Proven over the years recipe for pickled cucumbers. They turn out to be moderately salty, very aromatic, with a very special taste. Only they must be preserved in 1.5 liter jars. Even with all proportions in containers of a different volume, it turns out not so tasty. Here's a riddle ... but even more interesting.

On a one and a half liter jar, in addition to cucumbers, you will need the following ingredients:

• 2 small "umbrellas" of dill;
• 2 bay leaves;
• 2 peas douche. Pepper;
• 5 peas of black pepper;
• 3 cloves of garlic;
• sweet pepper - 1 pc.;
• vinegar. essence 70% - teaspoon.

Cooking:

For a marinade, three tablespoons are taken for three liters of water. tablespoons of salt and 7 tablespoons. tablespoons of sugar. Why 3 liters? Because to roll one jar does not make sense. And this marinade is enough to roll up 5-7 jars, depending on the filling density.

Wash the cucumbers, pour cold water and leave for a couple of hours. Wash and sterilize jars with lids.

Pepper and garlic peel, wash. Cut the pepper into 3-5 parts. Pour boiled water with dill and dill for 2-3 minutes, then drain the water.

Put all the ingredients on the bottom of the still hot cans. Put cucumbers on top, having previously cut off their “buttocks”. There is no need to ram them. You can put the row vertically, and lay it on top horizontally. Pour jars of boiling water, cover with lids, leave for 10 minutes. Drain the water into a saucepan, bring to a boil and pour the cans again for 10 minutes. At this time, pour clean water into another pan, bring it to a boil, add salt and sugar.

Drain water from cans, add to each vinegar, pour boiling marinade and roll.

Store cucumbers in a cool, dark place. They will be ready in about a month, but the longer they stand, the tastier they will turn out.

1 liter

Such cucumbers are perfect for making salads, for example, for olivier. They not only crunch, but also keep their shape perfectly even in sliced ​​form, and are also very fragrant and tasty.

In addition to cucumbers, for each jar you will need the following ingredients:

• horseradish leaf;
• one "dill" of dill;
• 3 leaves of cherry and currant;
• 2 sprigs of extragon;
• 7-9 peppercorns;
• one leaf of lavrushka;
• a pair of garlic cloves;
• a third of a teaspoon of lim-to-you.

For marinade per 1 liter of water, 2 tablespoons of salt and 3 tablespoons of sugar.

Cooking:

Sort cucumbers, wash, soak in cold water for 2-3 hours. Wash cans and be sure to dry. Put in each seasoning, except for citric acid, and on top cucumbers with cut "buttocks".

Banks pour boiling water. Leave for 10 minutes, drain. Add salt and sugar to it, bring to a boil. In each jar put 1/3 teas tablespoons lemons, pour boiling water and roll up.

With citric acid

This recipe can be used even by a young housewife. The jars will not explode, and the cucumbers will turn out so fragrant that everyone will just pry out this recipe. We recommend rolling immediately into three-liter jars. There will never be many of these cucumbers on the table.

At the bottom of each jar, you need to put a couple of dill umbrellas, a sprig of parsley, a pair of leaves of cherry and currant, 3-5 cloves of garlic, and a few peas of allspice.

Peel and chop one carrot and hot pepper. Spread in layers, alternating with cucumbers.

Fill the jars filled to the top with boiling water, leave for 10 minutes. Drain the water, add salt and sugar to it at the rate of 2 tablespoons of salt and 3 tablespoons of sugar per 1.5 liters of water, bring to a boil. In each jar add a teaspoon of lim. acid, pour boiling brine and immediately roll up. Turn over and leave to cool.

Trying such cucumbers earlier than after 2-3 months is not worth it. They just do not have time to marinate.

No sterilization sweet

The simplest recipe, according to which cucumbers are always obtained! Their taste will be very original. Sweetness with a light speck and a pleasant long aftertaste will complement both the daily diet and the festive table.

The following ingredients will be needed on a three-liter jar:

• cucumbers - about 2 kg;
• horseradish leaf;
• several branches of dill;
• 6 g each of green celery and parsley;
• a few cloves of garlic;
• one leaf of parsley;
• 2-3 slices of hot pepper.

For marinade, you need to take 90 g of sugar, 800 g of salt, 200 ml of apple cider vinegar with a strength of 6% per 800 ml of water.

Cooking:

Soak cucumbers in water for 2-3 hours. Then, along with the rest of the products, put in banks, pour boiling water for 5-8 minutes. Drain the water, add salt, sugar and vinegar to it. Bring to a boil, pour in cans and immediately roll up. Turn over and leave to cool, wrapping in a warm blanket or old jacket.

For storage in the apartment

In a private house, it is easier to keep blanks for the winter. Each has either a pantry or a cellar. But in the apartment to make a sufficient amount of stocks for the winter is problematic.

This pickling recipe can be used without fear that the jars will explode at room temperature.

In addition to cucumbers, you will need such ingredients on a three-liter jar:

• horseradish root finger-long and preferably at least one leaf;
• 3-5 leaves of cherry and black currant;
• a large "umbrella" of dill;
• several peas of allspice as desired;
• 3 table. l sugar;
• 1.5 table. tablespoons of salt;
• 100 ml of vinegar 9%.

Cooking:

Put all the ingredients in the jar, including salt, vinegar and sugar, pour cold water and put in a water bath, covering the top with a previously sterilized lid. Hold until the cucumbers change color. After immediately roll up, turn over, wrap until completely cooled.

With mustard

Mustard seeds give pickled cucumbers a piquant taste and a very delicate, refined aroma. Yes, and they themselves are very tasty.

In a three-liter jar put:

• 3 sheets of black currant;
• a couple of branches of dill;
• a tablespoon of mustard seeds.

Cooking:

Rinse the cucumbers, cut off the “buttocks” and put them on top, regularly shaking the jar so that they settle down tightly, but do not interfere with each other.

Boil a liter of water, pour cucumbers. Five minutes later, pour into a pan, add a few peas of black and allspice, a tablespoon of salt and 2 tablespoons of sugar, bring to a boil. Add 3 tablespoons of 9% vinegar to the jar, pour boiling marinade and roll.

Recipe for pickled cucumbers "3-6-9" 3 liters

The simplest way to prepare pickled cucumbers, the proportions of which are also elementary to remember.

At the bottom of a clean and dried three-liter jar, put a few cloves of garlic, an “dill” of dill, a leaf of horseradish. Place cucumbers on top, having previously washed them carefully and, if desired, cut off the tails.

Pour boiling water, leave to cool completely.Then drain the water, bring to a boil again. Add 3 tablespoons of salt, 6 tablespoons of sugar and 9 tablespoons of vinegar directly to the jar. Pour boiling water and roll up.

Pickled Cucumbers Lick Fingers

A wonderful recipe. Cucumbers prepared according to it are a ready-made snack, and we advise you to do several servings at once, they will fly away in no time.

Cooking:

Exactly 4 kg of cucumbers wash, peel off the tail. Large cut lengthwise into 3-4 parts, medium - in half. Put in a pan. There, send a finely chopped bunch of fresh parsley, add a glass of oil, a glass of 9% vinegar, a glass of sugar, 100 grams of salt and a spoonful of ground black pepper. Peel the medium-sized head of garlic, cut into small slices and also send to the pan. Mix everything and leave for 4-6 hours.

After spreading the cucumbers in half-liter jars, pour them to the top with the marinade formed from juice and seasonings, cover with lids and sterilize for 20 minutes. Then roll up and wrap in a warm blanket until cool.

Pickled cucumbers for the winter, as in a store

Many housewives have their own signature recipe, and those who have not yet found it praise the store cucumbers. They have their own peculiarity, but at home to cook the same is not at all difficult.

You need to start with the choice of cucumbers. They should be small, a little more than a finger in length. Gherkins are ideal. Soak cucumbers in water, and at this time do the preparation of cans. It is advisable to take a volume of 1-1.5 liters. Wash them and be sure to sterilize.

Cooking:

Put in each cucumber and pour boiling water. When the water has cooled, drain it into the pan. Add 3-5 peas of allspice, a teaspoon of mustard seeds, bay leaf, a couple of cloves of garlic and a small “umbrella” of dill to each jar.

In boiling water per liter add 6-7 tablespoons of sugar, 2 tablespoons of salt and 2 tablespoons of vinegar essence. Pour cucumbers, do not cover for exactly 3 minutes, and then roll up.

With vodka

Vodka for canning cucumbers began to be used relatively recently, but even our grandmothers added moonshine during canning.

Vodka not only fulfills the task of antiseptics and significantly extends the shelf life of the workpieces, but also makes them just as crispy as everyone wants it.

Cooking:

In a three-liter jar, put horseradish, garlic and other seasonings. Place cucumbers tightly on top, pour boiling water. After 15-20 minutes, drain the water. In each jar add 2 tables. tablespoons of salt, 3 tablespoons of sugar, 50 ml of vinegar and 50 ml of vodka.

Pour the boiling water into a jar and immediately roll up.

Cooking Tips

Pickled cucumbers are sure to succeed. But in order not to repeat the most common mistakes of most housewives and get an excellent result the first time, stick to the following recommendations:

• Responsibly to the choice of cucumber variety;
• Before proceeding with conservation, carefully sort the fruits;
• it is advisable to wash the cans with baking soda, and then be sure to sterilize;
• lids before rolling must be sterilized or at least poured with boiling water;
• after clogging, the cans must be turned upside down and wrapped until completely cooled;
• do not densely tamper cucumbers, so they will not turn out crispy;
• vinegar, essence or citric acid that are used during pickling should be fresh, not weathered;
• pickled cucumbers ripen for several months. Do not open cans a couple of weeks after seaming.

Be sure to try the most delicious and proven recipes for pickling cucumbers. Your labors will not be in vain.Appreciate the treats and you and your loved ones.