How to preserve cucumbers: recipes and tips. Canning cucumbers Sweet pickled cucumbers “Monastic”

Crispy cucumbers - pickled, lightly salted - are always welcome guests on the table. In winter, they help us replenish our supply of vitamins.

Without them, it is difficult to imagine a real holiday with traditional drinks that require spicy and savory snacks.

The best recipes for canned cucumbers for the winter, as well as recipes for salads of cucumbers with onions and cucumbers with dill.

Cucumbers perfectly complement salads in winter, go well with main courses and are suitable for making solyankas.

Ingredients: cucumbers, water, black peppercorns, fresh green dill, mustard seeds, garlic, bay leaf.

Cooking recipe

Cover the cucumbers with water for 2-3 hours. Then wash well and cut off the ends.

Prepare jars and lids: wash with soda, sterilize. Place a few sprigs of fresh dill, a bay leaf, and 1-2 cloves of garlic at the bottom of the jar. Place the cucumbers tightly in jars, I have 1.5 liter jars.

Boil water and pour cucumbers into jars for about 3-4 hours (the water in the jars should be warm).

Drain the water into a saucepan to prepare the marinade. When draining, be sure to measure the amount of water (I drained the water first into a half-liter jar, then into a pan).

Sugar 7 tbsp. l., salt 2 tbsp. l., vinegar 9% 150 ml.

Add everything to the water and boil the marinade. While the marinade for cucumbers is being prepared, pour 1 tsp of mustard beans into each jar. and add 5 black peppercorns.

When the marinade boils, pour the jars with cucumbers and roll up the lids. Turn the jars over and leave to cool. There is no need to cover, this way the cucumbers will come out crispy.

A proven recipe for cucumbers with bell peppers, dill and garlic. Delicious cucumbers for hot main courses.

Cucumbers – 500-550 g, water – 0.5 l., bay leaf, garlic – 1 clove, green sweet pepper – ½ part, dill – 3-4 sprigs, vinegar 9% – 3 tbsp. l.

Marinade per 1 liter of water: sugar 3 tbsp. l., salt 1.5 tbsp. l.

Cooking recipe

Soak cucumbers in water for 2 hours. Wash and cut off the ends.

Place a bay leaf, chopped garlic, sweet pepper cut into strips, and dill sprigs at the bottom of each jar.

Place cucumbers tightly in jars and pour in vinegar. Boil water in a saucepan, adding sugar and salt.

Carefully pour the marinade into the jars with cucumbers, cover with lids and sterilize for 10 minutes (for liter jars, longer for larger jars).

Take out the jars and roll up the lids. Turn over the jars of cucumbers and wrap them up. Leave until completely cool. From 2.5 kg. Cucumbers yielded 5 liter jars of spicy cucumbers for the winter.

Very tasty canned cucumbers with ketchup; once you try them, you will remain a fan forever.

Ketchup gives cucumbers a unique piquancy and preserves the familiar taste of canned cucumbers. To add a slight spiciness to cucumbers, I use Chili ketchup.

Ingredients per 1 liter jar: cucumbers, bay leaf, garlic, black peppercorns.

Marinade: sugar 200 g, salt 1.5 tbsp. l., vinegar 9% 300 ml., water 1 l., Chili ketchup 300 ml.

Recipe for cucumbers with ketchup

Pour cold water over the cucumbers for 30 minutes, wash and trim the ends.

Place 5 peppercorns, a bay leaf, and 2 cloves of garlic at the bottom of the jar. Place the cucumbers in jars.

Prepare the marinade for cucumbers: mix all ingredients in a saucepan, stir, bring to a boil.

The marinade made from these ingredients will be enough for 3 liter jars. Pour the marinade into jars, cover with lids and sterilize for 10 minutes (these are liter jars; for larger jars, sterilize longer).

We roll up the jars with lids and turn them over. Leave to cool completely without covering.

A spicy and tasty salad of cucumbers and carrots with spices for the winter.

Ingredients: cucumbers - 4 kg, carrots - 1 kg, sugar - 1 cup, vinegar 9% - 1 cup, vegetable oil - 1 cup, salt - 100 g, garlic pressed through a garlic press - 2 tbsp. l., ground red pepper - 1 tbsp. l.

Attention: when preparing the recipe, a glass with a capacity of 200 ml was used.

Cooking recipe

Wash the carrots, peel and grate on a coarse grater, but it is better to use a grater for Korean carrots.

Wash the cucumbers in water, trim the ends. Cut the cucumbers into 4 pieces lengthwise; if the cucumbers are more than 10 cm in length, then cut them in half - you get 8 pieces from one.

Prepare the marinade: mix vegetable oil, salt, ground red pepper, garlic, sugar and vinegar.

Mix cucumbers and carrots together, add marinade. Mix everything and leave to infuse for 4 hours.

Place the prepared salad in sterilized half-liter jars, cover with lids and sterilize for 10-15 minutes (sterilize larger jars longer).

Half the ingredients make 6 half-liter jars.

An excellent cucumber salad recipe for the winter without sterilization.

Ingredients: cucumbers 1.5 kg, onions – 700 g, vinegar 9% 75 ml, vegetable oil – 75 ml, sugar 2 tbsp. l., salt 1.5 tbsp. l., mixture of peppercorns 10 pieces.

Salad recipe

Wash the cucumbers, cut into half rings or cubes. Peel the onion and cut into half rings. Add sugar, salt and pepper. Stir and let sit for 30 minutes, the cucumbers and onions will release their juice.

Transfer the salad to a saucepan and put on fire. Bring to a boil and cook over low heat for 10 minutes, stirring constantly.

The salad should not boil, but let it simmer. Add vegetable oil and vinegar. As soon as it boils, remove from heat.

Place the hot salad in jars and immediately roll up the lids. Turn the jars over and wrap them, leaving to cool.

Another option for winter salad is cucumbers with dill.

Ingredients: cucumbers 2 kg, vinegar 9% 150 ml, vegetable oil - 150 ml, sugar 150 g, salt 1 tbsp. l., ground black pepper, green dill 100 g.

Salad recipe

Wash the cucumbers and cut them lengthwise into pieces high enough to fit into a half-liter jar.

Mix all ingredients and add to chopped cucumbers, mix well. Cover with a lid or towel and leave overnight (10-12 hours).

Place the cucumbers tightly in jars, pour in juice and cover with lids.

Sterilize for 10 minutes, then roll up. Wrap the jars and leave to cool. It turned out to be 4 half-liter jars of cucumber salad with dill.

Video - Recipe for crispy pickled cucumbers for the winter

I hope that cucumbers rolled according to my recipes will give you the same pleasure in winter as they do for our family.

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

How to choose ingredients

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

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

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

Of course, special attention should be paid to the degree of ripeness of vegetables. Overripe yellow or dark brown fruits cannot be preserved. Not only do they have too thick skin, but also hard seeds and too loose pulp.

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

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

How to prepare vegetables

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

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

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

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

Choosing dishes

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

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

Do I need to sterilize?

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

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

Choosing spices

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

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

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

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

Pasteurized vegetables

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

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

Cooking steps

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

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

Canned vegetables

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

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

How to cook?

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

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

Cucumbers with currant juice

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

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

Let's start canning

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

Preparation with apple and pumpkin juice

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

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

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

Recipe with grape leaves

To prepare you will need:

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

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

Canning with grape juice

For such a workpiece you will need the following components:

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

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

Cucumbers with pine aroma

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

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

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

Horseradish recipe

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

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

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

Snack “Miracle”

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

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

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

In conclusion

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

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

Pickled cucumbers in jars

Pickled cucumbers for the winter are made using vinegar. Pickling cucumbers is easy. The marinade needs to be brought to a boil, pour the cucumbers into jars and sterilize. You can add citric acid and spicy herbs to the twist. Pickled cucumbers are both an everyday snack and a festive table decoration, especially on New Year's Day. However, if you try and take the preparation issue seriously, making enough jars of canned cucumbers for the winter, then you won’t have to wait until the holidays. You can regularly open pickled cucumbers in jars and enjoy their piquant taste.

Recipe for pickled cucumbers for the winter

We have already briefly described how cucumbers are canned for the winter. Let's look at some important details. The taste of cucumbers can be shaded and improved with the right additive. Some people use blackcurrant leaves, others add dill, tarragon and horseradish. However, this is largely a matter of taste and habit. Therefore, take a recipe for pickled cucumbers for the winter from someone whose cucumbers you liked. You can conduct a “field study” - make different jars, labeling where and what you put. For the next season, you will only have to choose the most successful recipe for pickled cucumbers for the winter.

Preserving cucumbers is very popular in Russia. In addition to pickled cucumbers, you can also preserve cucumbers without vinegar. This is popular. Cucumbers are salted cold - soaked in cooled brine. Cucumbers are also fermented in barrels. Choose according to your taste! Canning cucumbers for the winter: work once, enjoy all winter!

1. Pickles with mustard

"Recipe for seaming pickles for the winter. At the end, add 1 tsp of dry mustard to each jar to stop the fermentation process and avoid mold on the surface of the brine. This recipe is for 1 2-liter jar. For a 3-liter jar you will need 1.5 kg of cucumbers and 1.5 liters of brine."

Ingredients
Yields: 1 2 liter jar

1 kg cucumbers

3-4 cloves of garlic
brine: 2 tbsp for 1 liter of boiled water. heaped salt
1 tsp dry mustard

Cooking method
Preparation:15min › Cooking:10min › +3d for salting › Total time: 3d25min

It is advisable to pre-soak the cucumbers in cold water for 4-12 hours.
Sterilize the jar and lid. Place black currant leaves, a horseradish leaf, a couple of dill umbrellas, and 3-4 cloves of garlic tightly on the bottom.
Wash the cucumbers and place tightly in a jar with herbs and garlic.
Pour topped cucumbers with cold salt brine: dissolve 2 tbsp in 1 liter of water. salt with a slide. Leave the jars to sour for 3-4 days, removing the foam that forms on the surface from time to time.
After 3-4 days, drain the brine from the jars into a saucepan and boil. Pour hot brine over cucumbers in a jar and add 1 tsp. dry mustard. Roll up.

2. Canned pickled cucumbers

“It’s not at all difficult to pickle cucumbers. This is how I was taught to do it. To prevent pickles from becoming moldy, it’s good to add a spoonful of mustard powder to them. Cucumbers are poured with cooled brine, this is a way to cold pickle cucumbers.”

Ingredients
Yield: 1 kg

Cucumbers (1 kg per 1 liter of brine)
greens: black currant leaves, horseradish, dill umbrellas
garlic (4-5 cloves per 1 liter of brine)

Brine
for 1 liter of water
50 g coarse salt (2 heaped tablespoons)
1 tsp dry mustard (optional)

Cooking method
Preparation:1h › Cooking:30min › +4d for salting › Total time: 4d1h30min

Pickling

Wash the cucumbers thoroughly and soak in cold water for at least 6 hours or overnight.
Prepare brine at the rate of 50 g of salt per 1 liter of water (2 heaped tablespoons of salt). Boil water with salt until the salt is completely dissolved. Cool the brine and strain.
Prepare the greens: you can use dill, parsley, blackcurrant leaf, cherry leaf, horseradish, oak leaf, garlic.
Pickle cucumbers in a bucket (enameled) or in a glass container, or directly in jars. Layer layers of greens, garlic, cucumbers. Pour brine, place a plate or wooden circle on top, and place a weight on it (so that the plate remains immersed in the brine).
Leave the container with cucumbers in a warm place for several days (3-6) so that the cucumbers are salted (try the taste, it will change as it ferments). From time to time remove the foam that forms on the surface.
After this, the cucumbers can be stored in the refrigerator or canned.

Sunset

Prepare jars (sterilize). Place herbs and garlic on the bottom.
Remove the cucumbers from the brine, rinse, and place in jars (place the cucumbers vertically). Strain the brine into a saucepan, put on fire and bring to a boil.
Pour hot brine over the cucumbers in jars to the top (the brine should spill out a little) and roll up the lids. Sprinkle a little dry mustard on top of the brine.
Place the rolled up jars upside down, cover with newspapers (or a blanket) and leave until cool.

To avoid mold formation, you can use dry mustard. Sprinkle a little dry mustard on the surface of the brine. Mustard can also be sprinkled on the surface of the brine before rolling into jars).

3. Canned cucumbers

“The recipe can be changed, since not everyone likes to add horseradish or cherry leaves, but in my family they always salt it this way and the cucumbers come out delicious, crispy!”

Ingredients
Yields: 5 cans

2 kg cucumbers (small)
1 head of garlic
1 horseradish root
1 bunch of dill (umbrellas)
1 tbsp. mustard seeds
10 cherry leaves
3 tbsp. salt

Cooking method
Prep:5min › Cook:5min › Total time: 10min

Wash the cucumbers, it is better to soak them for a while in a bowl (or sink) with cold water.
Prepare about 5 jars: wash and sterilize.
Boil 3 liters of water in a saucepan and add 3 tablespoons with a heap of salt.
In each jar put 1/4 teaspoon of mustard seeds, 2 cloves of garlic, a little dill, a piece of horseradish and 2 cherry leaves.
Then place the cucumbers in the jars, quite tightly. Pour the hot marinade over the cucumbers, making sure that all the cucumbers are covered. Place dill on top.
Screw the lids on the cucumbers and place them in a dark place.

4. Lightly salted cucumbers in Polish

Ingredients
Servings: 15

1 kg cucumbers (small)
1-3 heads of garlic (amount to taste)
1 bunch of dill, tough stems removed
2 tbsp. salt
2 liters of water, boiled, cooled

Cooking method
Preparation: 10min › +3d for salting › Total time: 3d10min

Wash the cucumbers and place in a large, clean bowl. Dissolve salt in water. Add peeled whole cloves of garlic, dill (do not cut), and then add salted water (the water should completely cover the cucumbers). Cover the cucumbers with a plate, and press the plate with pressure so that the cucumbers do not float.
Place in a dark place for several days. After 3 days you can taste it. Every day the cucumbers will become more sour.

5. Lightly salted cucumbers

"A quick recipe for cucumbers. In the season when there are a lot of cucumbers in the garden, such a quick recipe is what you need."

Ingredients
Servings: 6

1 kg cucumbers
2 tbsp. salt
1 liter of water
currant leaves
cherries
dill umbrellas

Cooking method
Prep:5min › Cook:15min › +1h › Total time: 1h20min

Rinse the cucumbers well. Cut off the ends. Place the cucumbers in a bowl or enamel pan.
Layer the cucumbers with currant leaves, cherries and dill.
Boil water. Add salt, stir until dissolved.
Pour the resulting solution over the cucumbers. Leave for a day.

6. Lightly salted cucumbers in a bag

"Recipe for cucumbers prepared without brine. Add salt directly to the bag of cucumbers, and the cucumbers, releasing their juice, pickle themselves."

Ingredients
Servings: 6

1 kg cucumbers
2 tbsp. salt
1 tsp Sahara
dill in umbrellas
2-3 cloves of garlic

Cooking method
Preparation:10min › Cooking:5min › +8h for salting › Total time: 8h15min

Rinse the cucumbers well. Cut off the ends of the cucumbers.
Place in a plastic bag. Add salt and sugar.
Add dill sprigs and garlic. Tie the bag and then shake well.
Place in the refrigerator overnight.
After 6-8 hours, the cucumbers can be eaten.

7. Lightly salted cucumbers

Ingredients
Servings: 6

cucumbers
dill umbrellas
horseradish leaves
2-4 cloves of garlic
cherry and currant leaves
2 tbsp. salt per 3 liter jar

Cooking method
Preparation: 10min › +1d for salting › Total time: 1d10min

Wash the cucumbers well. Cutting off the butts.
Place cucumbers in a 3 liter jar while standing. Top with horseradish leaves, dill, garlic, cherry and currant leaves. Fill with cold water. Let it sit for a while, then pour this water into a bowl, add 100 g of salt there, stir until the salt hardens, and pour it back into the cucumbers.
Let it stand in a warm place for 3-5 hours, then put it in the refrigerator. The next day you can eat.

Small cucumbers are incredibly tasty.

8. Pickled cucumbers

"Cucumbers for the winter. Choose cucumbers of approximately the same size. The number of jars depends on you, some people salt in small ones, some like large ones. The calculation is this: for 0.5 kg of cucumbers you need 0.5 liters of brine. That is, my recipe is calculated for 2 3l cans.

Ingredients
It turns out: 2 3l or 3 2l cans

3 kg cucumbers
6-8 cloves of garlic
dill in umbrellas
horseradish leaves
black currant leaves
3 liters of water
6 tbsp. coarse salt

Cooking method
Preparation:15min › Cooking:15min › +4d for salting › Total time: 4d30min

Wash the cucumbers and cut off the ends. Pour in cold water and leave for a day.
Place dill umbrellas, horseradish leaves, currants and garlic cloves in clean jars. Place the cucumbers in the jars, quite tightly.
Boil water, add salt, stir until the salt dissolves. Pour brine over cucumbers. Leave for 3 days for pickling.
Then pour the brine into the pan. Rinse the cucumbers and herbs with boiled water and put them back into jars.
Boil the brine and pour it over the cucumbers. Roll up.

9. Classic pickled cucumbers

"A classic recipe for pickled cucumbers. It turns out very tasty! It is advisable to add spicy herbs (dill, celery), as well as cherry, horseradish, and currant leaves to the cucumbers."

Ingredients
Yields: 3 liters jar

Cucumbers (how many will fit in a 3 liter jar)
leaves of cherry, horseradish, currant
1 clove of garlic
greens: dill, celery

1-2 bay leaves
2 tbsp. salt
1 tbsp. Sahara
1.0-1.5 tbsp. vinegar (9%)

Cooking method
Prep:30min › Cook:30min › +30min › Total time: 1h30min

Soak the cucumbers in cold water, preferably for several hours.
Place cherry, horseradish, currant leaves, a clove of garlic, an umbrella of dill, and celery at the bottom of a 3-liter jar. Throw in allspice and bay leaf. Place the cucumbers tightly and pour boiling water over them. Let stand for 10 minutes. Pour the broth into a saucepan, boil and pour it over the cucumbers again.
Let stand for 30-40 minutes. Pour the liquid into the pan again, add 2-2.5 tbsp. salt and 1 tbsp. sugar, bring to a boil. Pour the hot marinade over the cucumbers, add vinegar and roll up.

10. Pickled cucumbers

“My dad taught me how to make cucumbers. He always makes them tasty and crispy. I’ve been making his recipe for 4 years now, I really like it. The marinade is very rich, it contains quite a lot of vinegar. The longer the jars sit, the tastier the cucumbers become. It turns out 7 liter cans."

Ingredients
Yields: 7 liters of cans

4 kg cucumbers
6 glasses of water
2 cups 6% vinegar
3/4 cup sugar
1/2 cup coarse salt
7 dill umbrellas
7 cloves garlic
7 liter jars with lids

Spices
1 tbsp mustard seeds
0.5 tbsp peppercorns (1-2 pieces per jar)
0.5 tablespoons of allspice peas (1-2 pieces per jar)
7 bay leaves
7 cloves
0.5 tsp crushed dry chili pepper (if you want it spicier)

Cooking method
Prep:30min › Cook:15min › +2h soaking › Total time: 2h45min

Place the cucumbers in a bowl or large saucepan and cover with ice (or fill with ice water). Let stand for a minimum of 2 hours and a maximum of 8 hours. Drain the water.
Boil water, sugar, salt, and spices in a saucepan. Reduce heat and cook for 15 minutes. It’s convenient to wrap the spices in a gauze bag so you can throw them away or strain the marinade after cooking. Or add spices to the jars of cucumbers if you like.
Sterilize jars and lids in boiling water for at least 5 minutes. (Jars can be sterilized in the oven - heat it to 100 C and leave the jars in it for at least 15 minutes or until needed).
Fill the jars with cucumbers so that there is a space of 1-1.5 cm to the top. Place an umbrella of dill and a clove of garlic in each jar. Pour marinade, not reaching 0.5 cm from the top of the jar. Wipe the edge of the jar dry and close the lids.
Place the jars in a large saucepan with boiling water so that the water covers the top of the jars, the jars should not touch, they should stand freely, 4-5 cm between the jars. If necessary, add more boiling water to cover them with a 2 cm top. Bring to a boil again and simmer, covered, for 5 minutes.
Remove the jars and leave to cool so that they do not touch. When cool, check to see if they are sealed by pressing your finger into the center of the lid. If the jar is closed correctly, the lid will not spring up and down. If any jars do not seal properly, refrigerate them and eat them within a month.
Place jars in a dry, dark place and let sit for 1 week before trying.

10. Pickled cucumbers for the winter (very tasty)

“I’ve been pickling cucumbers using this recipe for a long time. I really like it, it’s simply delicious!”

Ingredients
It turns out: 5 l

Fresh cucumbers
2 liters of water
2/3 cup (not a full glass) sugar
1/2 cup (half cup) salt
1 glass of 6% vinegar (not to be confused with essence), you can do this: add 2 tablespoons of vinegar essence to an incomplete glass of water.

5 pcs bay leaves
5 pcs cloves
15 black peppercorns
currant leaf, horseradish leaf, dill umbrellas, garlic

Cooking method
Prep:30min › Cook:20min ›Total time: 50min

Rinse the cucumbers in running water and place them beautifully in sterilized jars along with garlic, dill, horseradish and currant leaves. (Jars can be sterilized in the microwave by pouring a little water into the jar and leaving it for 3-5 minutes each time).
Make the marinade: put 2 liters of water on the fire, add sugar, salt, bay leaf, cloves and peppercorns. Boil everything and add vinegar before removing from heat.
Pour hot marinade into jars of cucumbers.
Pour boiling water into a wide-bottomed pan and set the jars to sterilize. Liter jars with marinade must be sterilized for 12 minutes (from the moment the water boils).
Carefully remove the jars from the boiling water and immediately roll up the lids. Turn the jars upside down.

My advice: don't wrap the jars! Quick cooling will make the cucumbers even more delicious, they will remain strong and crispy!

11. Cucumber or zucchini preparations with citric acid

"Pickled cucumbers or zucchini, without vinegar. Marinade with citric acid tastes softer than with vinegar. Try it!"

Ingredients
Yields: 4 liter jars

2 kg cucumbers or zucchini or both
dill, blackcurrant leaves, horseradish, cherry
head of garlic

Marinade
1.5 liters of water
1/4 tsp. ground black pepper
100 g sugar
45 g (2 tbsp) salt
20 g (2 tsp) citric acid

Cooking method
Prep:30min › Cook:15min ›Total time: 45min

Wash the cucumbers and trim the ends. Cut the zucchini into large pieces. Place in jars with herbs and garlic.
For the marinade: boil water, add sugar, salt, pepper, citric acid. Stir everything until completely dissolved.
Pour hot marinade over vegetables in jars. Cool until warm. Then pour the marinade back into the saucepan, bring to a boil again and pour the marinade over the vegetables again.
Close the banks. Wrap until completely cool.

12. Canned cucumbers with vegetables

"An excellent addition to meat dishes, sandwiches, and also a holiday snack. A good dish for lovers of sweet and sour salads."

Ingredients
It turns out: 5 half-liter cans

1 kg large cucumbers
1 kg zucchini
1 kg zucchini
1 onion
5 cloves garlic
5 bay leaves
1 tsp mustard seeds

A few peas of allspice
4 glasses of water
1 glass vinegar 10%
2 tbsp. salt
1.5 cups sugar
1 bunch of dill

Cooking method
Prep:50min › Cook:7min › Total time: 57min

Peel zucchini, cucumbers and zucchini, remove seeds, cut into longitudinal strips or rings.
Place a ring of chopped onion and a peeled clove of garlic at the bottom of each jar. Then put the chopped vegetables in the jars.
Then add mustard, bay leaf, and allspice to each jar.
Boil water in a saucepan, add vinegar, salt and sugar. Stir and bring to a boil. Pour the marinade into jars and close. Pasteurize covered for 5 minutes.

13. Pickled cucumbers with zucchini

"You can simply, tasty and quickly pickle cucumbers and zucchini. They complement each other well, and the result is an excellent combination. The recipe is for a 1 liter jar. The number of cucumbers that fit in the jar depends on their size."

Ingredients
Yields: 1 l

1 zucchini
sprig of dill for pickling
celery sprig
5-7 cucumbers
2 cloves garlic
2 bay leaves

5 allspice peas
piece of hot pepper
1/3 tbsp. salt
1/2 tbsp. Sahara
2 tbsp. table vinegar 6%

Cooking method
Prep:15min › Cook:15min ›Total time: 30min

Wash the zucchini and cut into slices 2-3 cm thick.
Place a sprig of dill, celery, cucumbers, zucchini slices, hot pepper, garlic, bay leaf at the bottom of the jar. Pour boiling water over and leave for 15 minutes. Then pour the water into the pan.
Add allspice, sugar, salt, vinegar to the water and bring to a boil, pour the hot marinade over the vegetables in the jar and roll up the jar. Cover with a blanket and leave until completely cool.

14. English pickles (Pickled cauliflower with onions and cucumbers)

"This is my English grandmother's recipe. We loved to eat pickles with a piece of cheese or on a ham sandwich."

Ingredients
Servings: 80

450 g salt
4 liters of water
1kg cucumbers, peeled and chopped
1kg small onions, cut into halves
1kg cauliflower, divided into small florets
250g sugar

3 tsp mustard powder
1.5 tsp. ground ginger
6 cups table vinegar
4 tbsp. flour
2 tbsp. turmeric

Cooking method
Preparation:1d2h › Cooking:40min › Total time: 1d3h40min

Dissolve salt in water, add cucumber, onion and cauliflower. Cover with a lid and leave everything for 24 hours. Drain the vegetables.
In a large skillet, combine sugar, mustard and ginger with 4 cups vinegar. Add the vegetable mixture, bring to a boil and cook for 10 minutes.
Combine flour and turmeric with remaining 2 cups vinegar and stir into cooked vegetables. Bring to a boil and cook for 1-2 minutes. Pour into sterilized jars.
Boil water in half a large saucepan. Carefully lower the jars into the boiling water. Leave 4cm of space between the jars. Add more boiling water until it covers the jars up to the hangers. Bring to a boil and sterilize for 15 minutes. Remove the jars from the pan, place on a kitchen towel and let cool.

15. Sweet and sour pickled cucumbers without seaming

"Spicy and sweet pickled cucumbers without seaming. The marinade is very concentrated, which is why it’s delicious. Make it, put it in the refrigerator and enjoy! If you don’t want to use pepper, add more cucumbers. You can pickle young zucchini using the same recipe. If you have 5 % vinegar (or apple), add 1 glass of it and exclude the water completely. The marinade will not cover the cucumbers to the top at first, let them stand - they will release juice. It turns out to be 2 liter jars."

Ingredients
Yields: 2 liter jars

6 cups cucumbers, sliced
1 onion, cut into rings
1 bell pepper, cut into strips

Marinade
150 ml table vinegar 9%
100 ml water
1 tbsp. salt
1 cup sugar

Cooking method

Cut the cucumbers into slices, onions and peppers into strips.
Pack the chopped vegetables into the jars as tightly as possible.
In a saucepan over medium heat, bring the vinegar, salt and sugar to a boil. Cook, stirring, until the sugar is completely dissolved.
Pour the hot marinade over the vegetables in the jars. Divide the entire marinade into the number of jars - the marinade will not completely cover the vegetables at first. The vegetables will release juice after standing for a while. Close with lids.

16. Pickled cucumbers

"The cucumbers turn out very tasty. The recipe is given only for the marinade. This recipe will make 2 liter jars."

Ingredients
Yields: 2 liter jars

For 1 liter of water
3 tbsp. Sahara
1.5 tbsp. salt without a big slide
3 tbsp. 9% vinegar (or 1 teaspoon 30%)
cucumbers, greens, garlic

Cooking method
Prep:20min › Cook:10min ›Total time: 30min

Place cucumbers (cut off the ends), herbs (leaves of currants, horseradish, dill umbrellas), garlic into jars.
Boil the marinade, pour the hot marinade over the cucumbers in the jars and roll up the lids.

View 16 more recipes for preparing cucumbers for the winter.

- For pickling, you need to take cucumbers of late varieties, well-ripened, but not overgrown. The best fruit length is 8-15see. Cucumbers are sorted before pickling, discarding sick, damaged and ugly ones. Then they wash very thoroughly in a basin, freeing from soil and debris, under cold running water. If the cucumbers are heavily contaminated or were not collected on the day of processing, then they are soaked for 5–6h. You can pour boiling water over the cucumbers, and then they will retain their bright green color. Overripe yellow cucumbers are not suitable for any type of preparation.

The brine is prepared from water and salt, preferably coarsely ground. The water must be clean, preferably from a well or borehole, without chemical city additives. Therefore, if possible, it is better to prepare for the winter in rural areas. The hardness of the water also matters: cucumbers pickled in natural water always turn out crispy.

- The brine concentration depends on the size of the cucumbers: 5–6 % salt for small ones (50–60 g per 1 kg of cucumbers) and 7–9% for large ones (70–90 g per 1 kg). When compiling recipes for salting, pickling, canning, an average percentage of 6 is taken%, that is 60 g of salt per 1 liter of water, due to the fact that the size of the fruit is not specified.

- When adding vinegar or vinegar essence to the brine (respectively, 100 g and 25 g per 1 liter of water) cucumbers last longer than usual. This method is rational when preparing cucumbers for long-term storage.

- Among the spices usually used are bay leaves, black hot and allspice peppers, cloves - if the cucumbers are not preserved, but left in"unclosed" form. These spices protect the brine from mold.

- The following set of green crops and other additives is used for canning cucumbers:

- On a three-liter jar of cucumbers you should put: 1-2 heads of garlic, 50g dill, 8 leaves of black currant and cherry leaves, 1 small leaf of horseradish or part of it (placed on the bottom of the jar), 1 stalk of tarragon or 2 stalks of basil, 2 pinches of ground pepper (at 6 %- m salt solution per 1 liter of water). Previously, they used oak leaves (2–3 leaves), but practice has shown that oak leaves contribute to souring.

In total, spicy greens should not exceed 5–6 % from the weight of cucumbers. It is laid out partially at the bottom, in the middle of the jar, filling the voids formed when laying cucumbers, and on top in a small amount, i.e.j. the jar is filled with cucumbers no higher"hangers".

- In cases where the cucumbers are dried or large (a case undesirable for canning), vinegar is added for long-term storage, as indicated above, sugar is added to the brine (up to 1 % to the weight of raw materials, which is approximately 1–2 tbsp. l. sugar without top).

- If the jars of cucumbers are in a cool place, then to enhance the fermentation process, add some white cabbage leaves to the cucumbers.

- Cucumbers are salted in the usual way in buckets or large enamel pans, but it is still more convenient to store the preparations in glass jars, becausebecause they do not require care and are well preserved.

Lightly salted cucumbers

Lightly salted cucumbers from the latest autumn harvests are especially tasty.

One three-liter jar requires 2 kg cucumbers, 50 each g dill, tarragon and savory, 10g horseradish, 2 cloves of garlic (more can be done if desired, sometimes up to 10 cloves are added) and a small piece of red hot pepper.

Place spices and well-washed cucumbers in three-liter jars, fill with cooled brine (50g salt per liter of water), cover with gauze and leave at room temperature for 3 days.

After this, cover the jars with tin lids and place them in water to warm up. Bring the water in which the jars are heated to a boil and keep the jars in it for 30min. Then roll them up and cool.

Canned cucumbers with vodka

For pickling, take medium-sized cucumbers, sort them, rinse well. Line the bottom of each jar with currant and cherry leaves, chopped dill umbrellas (3-4 pieces each), add pieces of horseradish, chopped garlic cloves, 1/5 of a pod of red hot pepper (without seeds) and 1tsp coriander Place the cucumbers tightly. Prepare the brine as in the previous recipe, and pour the hot brine into the jars of cucumbers so that the brine just covers the cucumbers. Cover the jars with lids and place them in a cool place.

The next day, pour 1 into each jar.tsp vinegar essence, 4–5 tbsp. l. vodka and add the remaining brine, without adding it to the top of the jars by 1 cm.

Cover the jars with plastic lids or roll them up. Refrigerate.

Cucumber salad with tarragon (canning)

1.5 kg cucumbers and 300 g fresh tarragon, rinse well and dry. Cut the cucumbers into slices 0.5 thickcm, finely chop the tarragon leaves.

Clear 0.5 kg of onions and 5-6 cloves of garlic. Cut the onion into thin half rings, chop the garlic. Mix vegetables and herbs, sprinkle with salt (1.5 tbsp.), let sit for 15–20min. Then drain the released juice, and pour the mixture (one glass at a time) with vegetable oil and 6% - m vinegar.

Mix everything well and place tightly in jars. Close the lids and sterilize in a boiling water bath: 0.5 l jars - 30 min; 0.7 l - 35 min.

Roll up the jars quickly and cool.

Snack cucumbers in horseradish

Peel and seed 1 kg of large overgrown cucumbers. 1.5Scald kg of red tomatoes with boiling water and remove the peel. Horseradish roots (300d) Peel 5-6 large heads of garlic.

Pass everything through a meat grinder. Add to the resulting pulp based on 1.5 liters of this vegetable mixture 90 g salt and 2 tsp dill seeds Stir thoroughly until the salt is completely dissolved.

Place small cucumbers in small jars and fill them with vegetable brine. Cover with lids (possibly plastic) and place in the refrigerator or cellar. Cucumber filling can be used as a seasoning for sausages and meat.

Cucumbers with mustard seeds

For 1 jar - small cucumbers, 1 onion, 1 small carrot, pickling seasonings, mustard seeds.

For 2 liters of water - 1 Art. vinegar, 2 tbsp. l. salt, 8 tbsp. l. Sahara.

Wash the jars well, sterilize (in the oven), and boil the lids.

Wash the cucumbers, do not cut off the butts and nose, place in a colander to drain the water.

Peel the onion, wash it, cut it into rings, and place it on the bottom of the jars. There also put carrots (slices), pepper, cloves, bay leaf and 1tsp mustard (peas).

Fill the jars with cucumbers, pour in regular boiling water, cover with lids and let stand until the water is warm.

Pour the water into the pan, boil again, add salt, sugar, vinegar. Be sure to remove the foam. Pour boiling brine over the cucumbers and quickly roll up.

Turn the jars upside down and wrap until cool.

Natural cucumbers with salt

10 kg of cucumbers, 2 kg of salt.

Peel the cucumbers, cut into slices 2–3 mm thick, sprinkle with half the amount of salt and place in a glass or enamel bowl. Place in a cool place. After a day, transfer the cucumbers to jars, sprinkling them with the remaining salt. Sprinkle salt on top of the cucumbers as well.

Roll up and store in a cool and dark place.

Before use, cucumbers are soaked in several waters to remove excess salt.

Cucumbers and tomatoes in gelatin

Recipe for 13 liter jars. Sterilize jars. At the bottom of each, place a bay leaf, onion, cut into rings, cloves, and black peppercorns. Cut tomatoes (unripe), cucumbers into slices, sweet peppers into rings. Lay everything out tightly in layers: tomatoes, onions, cucumbers, sweet peppers.

If there is a lot of juice, you need to drain it, then add marinade. Cover with lids and set to sterilize on 1h. Roll up the jars and turn them over to cool. For marinade: 2 liters of water, 120 g salt, 120 g sugar, 200 g vinegar (9% - go). Boil everything and cool. For each glass of marinade - 3 tbsp. l. gelatin. Dissolve the gelatin and bring to a boil.

Peeled pickled cucumbers

Wash well-developed ripe cucumbers thoroughly, peel, cut, remove seeds, and cut into cubes. Mix cucumbers with salt (1kg chopped cucumbers - 50g salt) and put in a cool place. Then separate the cucumbers from the juice and place them in jars, sprinkling them with mustard seeds and finely chopped onions. Prepare a marinade from equal parts of water and table vinegar and pour it hot into jars with cucumbers. After 2 days, separate the cucumbers using a colander. Filter the marinade. In 1 liter of marinade, dissolve 0.8 liters of table vinegar and 150g sugar. Pour boiling marinade into jars of cucumbers and pasteurize at 85°C: half-liter jars - 10min, liter and more - 12–15 min.

If cucumbers will be stored at a temperature of 0–5°C, pasteurization is not necessary.

Quick pickling of cucumbers (an old recipe)

They take 10 kg or more of cucumbers, wash them in cold water, put them in a bowl and, in proportion to their quantity, dissolve salt in hot water (about 50g salt per 1 liter of water). Pour this brine over the cucumbers, sprinkle them with dill, blackcurrant leaves, and add 2-4 cloves of garlic. When the brine has cooled, take the dishes with cucumbers to the cellar and place them on ice. Place a wooden circle on top of the cucumbers and press it with a clean stone. In 3–4 h cucumbers are ready.

Different ratios of cucumbers, spices and salt give pickles different taste qualities. Cucumbers pickled according to these two, also ancient, recipes turn out to be very tasty.

Method No. 1

At 10 kg of prepared cucumbers take 600–700 g salt and 500–600 g spices (including spices - 40–50% dill, 5% garlic, and the rest - tarragon, horseradish leaves and root, celery, parsley, basil, cherry leaves, black currant, oak, etc.). For a spicy taste, it’s good to add dried red hot pepper or 10-15 g fresh.

Method number 2

Prepared cucumbers are placed in 3 liter jars and filled with brine at the rate of 50–60g of salt per 1 liter of water, cover with lids and keep for 3-4 days at room temperature until lactic acid fermentation begins. Then the brine is drained from the jars and boiled. Wash the cucumbers, add washed greens: for a 3-liter jar - up to 40g dill, 6-8 cloves of garlic, etc. and pour hot brine. The jars are pasteurized at a temperature of 90°C 12– 15 min, remove from the water and immediately roll up.

Canned cucumbers

For canning, it is better to take oblong-shaped cucumbers up to 12cm. They must be thoroughly washed and soaked in cold water for 6h. The water must be changed at least twice. For 1 liter jar take 1-2 cloves of garlic, 1-2 bay leaves, 5-8 black peppercorns, 1 black currant leaf, dill, horseradish, parsley (30-35 in total G).

Spices are placed on the bottom of the jar and on top. The laying of cucumbers should be tight. Then the cucumbers are poured with hot pouring (temperature about 70°C) and pasteurized at a temperature of 90°C liter jars - 10–12min, three-liter - 15min, after which the jars are rolled up and cooled.

To fill 1 liter of water take 50–60g salt (you can add 25 if desiredg sugar), the solution is boiled 5min. Then pour 125 into the solution g 5%- th acetic acid or 8 g (2 tsp) vinegar essence.

Hot-canned cucumbers

Vegetables are prepared in the same way as in the previous recipe, but the filling is done differently. Product consumption is the same.

In glass jars with a capacity of 2–3 liters (after washing, they are rinsed twice with boiling water), prepared onions are laid out (whole heads of small onions are excellent), garlic and cucumbers. First prepare the filling from salt and sugar according to the previous recipe with the addition of spices and herbs. Boil for 10–12 min.

Cucumbers placed in jars are poured with boiling water twice, in which they are kept for 2-3 times each time.min. Then the water is drained, the hot filling is poured in, vinegar is added (at the rate of 3-4 tbsp. 5 %- of vinegar per 1 liter jar), the jars are quickly rolled up with a boiled lid and cooled in air.

Canned cucumbers, sweet and sour

Place fresh herbs in a jar: horseradish leaves, dill, tarragon, parsley, celery, etc.d. Cut large greens into 2–3 parts. Peel small heads of onions and garlic.

Place 2 tbsp in a liter jar. l. 9 %- th table vinegar, onion, 1–2 cloves of garlic, 2–3 black peppercorns, cloves, bay leaf, 15–20g fresh herbs and 1/2tsp mustard. Lay out the cucumbers and pour hot sauce over them.

To fill 1 liter of water it takes 50 g salt and 25 g sugar. Sterilize liter jars in boiling water - 10min, 3-liter - 15 min.

Cucumbers preserved with red currants

Cucumbers and spices are prepared in the same way as indicated in the recipe« Sweet and sour cucumbers».

For 1 liter jar - 600 g cucumbers, 50 g berries or 150 g red currant juice.

Filling: for 1 liter of water - 50–60 g of salt.

Place cucumbers at the bottom of a liter jar. In the intervals between the cucumbers, red currant berries, peeled from the branches, are gradually added. Place herbs, onions, garlic and spices in a jar. Fill with hot pouring and heat in boiling water a liter jar - 10min, 3-liter - 12–15 min.

Canned cucumbers with currant juice

Select small cucumbers of the same size. Rinse well and cut off the ends. At the bottom of each jar put 2-3 black peppercorns, a clove bud, 1-2 cloves of garlic, a sprig of dill and mint. Place the cucumbers vertically in a jar. Fill with filling prepared from 1 liter of water, 250ml ripe currant juice, 50 g salt and 20 g sugar. Bring to a boil and pour into jars. Immediately close the lids and sterilize 8 min.

Cucumber jam

1 kg cucumbers, 150 g sugar, 3 tbsp. water, 1 lemon, 0.5 eachtsp cloves and cinnamon, vanillin - to taste.

Peel the cucumbers, remove the core, chop, cover with cold water, add cinnamon, cloves and cook over low heat until soft. Drain the water and place the cucumbers on cheesecloth. Boil a thick syrup from sugar and water, add lemon juice, boiled and cut into strips lemon zest, pour in the cucumbers and cook over low heat until transparent. At the end add vanillin. Lemon can be replaced with citric acid.

Cucumbers in protein

When removing cucumbers from the beds, you need to choose the best ones and cut them so that you can later hang the cucumbers by the stem. Then the cucumbers are thoroughly washed and dried thoroughly. Then they cover the cucumbers with egg white, forming a hard layer through which no air can penetrate.

Cucumbers lubricated in this way are dried and hung in a dry place on ropes attached to the stems. Hanging cucumbers can stay fresh for a long time. Storing cucumber for such a long time does not spoil its taste.

Before eating, the cucumber must be peeled.

Czech cucumbers with sugar

5 kg cucumbers, 1 p. dill, 1 p. young carrots, 1 horseradish root, 3 onions.

Brine: 5 liters of water, 1 liter of vinegar, 100 g salt, 250–350 g sugar 4 bay leaves, 10 black peppercorns, some mustard seeds.

Carrots, onions and horseradish are peeled and finely chopped (into strips). Wash the cucumbers, place them tightly in jars, sprinkle with chopped vegetables.

Cucumbers are poured with hot brine. Sterilize in boiling water: liter jars - 40min, two- and three-liter - 60 min.

Cucumbers in gooseberry juice

For 1 jar -2 kg of cucumbers, 400 g gooseberries, 100 g sugar, 50 g salt, tarragon.

The cucumbers are washed, doused with boiling water and then cold water, and placed in jars along with tarragon sprigs. Wash the gooseberries, pour boiling water over them, add sugar and salt and bring to a boil.

Strain the solution and rub the gooseberries through a sieve. Fill the cucumbers three times with a boiling mixture of strained solution and pureed gooseberries and roll up the jars.

Cucumbers in sorrel juice

For 1 jar - 2 kg of cucumbers, 300 g of sorrel, 700 ml water, 2 tbsp. l. salt, 100g sugar, 1 p. dill.

Wash the cucumbers, pour over boiling water, then cold water and place in a jar along with dill.

The sorrel is washed, poured with boiling water and boiled. Add salt and sugar to the mixture of pureed sorrel and sorrel broth, pour the boiling mixture over the cucumbers three times and roll up the jars.

Canned cucumbers (without sterilization)

For one can - 1.4 kg cucumbers, 75 g salt, 50 g dill, 2 horseradish leaves, 1 sweet pepper, 2 cloves of garlic, cherry leaves, 6 currant leaves, 2 bay leaves.

Brine: per 1 liter of water - 60 g salt.

For canning, fresh, green, just picked cucumbers of small size and the same elongated shape are selected. Selected cucumbers are washed with cold water and soaked for 4–6h. After soaking, wash again with running water.

Place 1/3 of the spices on the bottom of the jar, and then cucumbers up to half the jar. After this, add some of the herbs and spices, again cucumbers, and on top - the rest of the herbs and spices.

Filled jars are filled with boiling brine.

Sweet and sour cucumbers with dill

1,5 kg cucumbers, 1.5 liters of water, 1 tbsp. sugar, 2-3 onions, 1 tbsp. l. black peppercorns, 1 p. dill, 12 tbsp. l. vinegar essence.

To fill, bring water and vinegar to a boil, add sugar, chopped onion and pepper. Rinse the dill in running water and chop finely. Wash the cucumbers (do not peel), cut into slices and place in a jar, topped with chopped dill. Pour over chilled marinade. After 2 days, drain the marinade, boil and pour over the cucumbers again.

Pickled salad cucumbers

10 kg cucumbers, 6 onions, 2tsp dill or caraway seeds. Filling: 6 liters of water, 2 liters of vinegar, 5-6 tbsp. l. salt, 2–4 tbsp. l. sugar, 15–20 black peppercorns.

Select the cucumbers, wash them thoroughly, dry them, cut them into slices, place them in an enamel bowl, sprinkle with salt, dill or caraway seeds, ground pepper and finely chopped onions. Then place this mixture tightly in jars and pour in the hot marinade. Pasteurize jars at a temperature of 85º C: half-liter jars - 10 min, liter - 15 min.

Pickled cucumbers Moscow style

Brine: per 10 liters of water - 600g salt, 1 tbsp. table vinegar, 1 tbsp. vodka.

Place the cucumbers in a barrel, pour hot brine over them. The next day, fill the barrel with brine, hammer it and put it in the cellar.

These cucumbers have a special, very pleasant taste and last a very long time.

Salad of cucumbers, physalis and carrots

1 kg of cucumbers, 1 kg of physalis, 0.5 kg of carrots, 0.5 kg of onions, 300 g garlic, 10 black peppercorns, 100 g sugar, 40 g salt, 100 g apple cider vinegar.

Cut carrots and cucumbers into slices. Peel the physalis from the shell, pour boiling water over it and wipe each fruit with a clean cloth to remove plaque. Cut the onion into rings and the garlic into small slices. Mix all ingredients, add salt, sugar and peppercorns. In 10–15min, after extracting the juice from the vegetables, boil them for 10min from the moment of boiling. Then pour into sterile jars, roll up and turn upside down.

Indian pickled cucumbers

2,5 kg small cucumbers, 125g salt, 2 small onions, 1 small sweet red pepper, 3 cloves garlic, 3 chili peppers, 3 tbsp. l. allspice, 1tsp cloves, 3 liters of apple cider vinegar.

Pour the washed cucumbers with water, add salt and leave overnight. The next day, drain the water and rinse the cucumbers. Peel the sweet pepper from seeds and cut into slices.

Cut the onion into thin rings. Place cucumbers with onions, sweet peppers and chili peppers in sterilized jars, and also add peeled garlic. Pour apple cider vinegar over the spices and bring the marinade to a boil. Pour the marinade into jars without adding 1cm to the top edge, and immediately close with lids.

Kamyshin cucumbers

1,7 kg of medium-sized cucumbers, 4-6 blackcurrant and cherry leaves, 2-3 dill umbrellas, 5-6 pieces of horseradish root, 4-5 cloves of garlic, 4-5 bay leaves, 5-6 black peppercorns.

Rinse the cucumbers thoroughly and place tightly in a jar (vertically). For brine, dissolve 1 tbsp in 1 liter of water. l. salt (with top). Pour the prepared brine over the cucumbers so that it completely covers the cucumbers. After the jars are filled with brine, cover them with gauze and leave for 4–5 days. Then drain the brine from the jars, rinse the jar with cucumbers 2-3 times with cold water, being careful not to lose the spices. Pour boiling brine over the washed cucumbers and immediately seal the jars. Turn them upside down and leave to cool (you can wrap them in a thick cloth).

Cucumbers, canned three times

1 clove of garlic, 1–2 bay leaves, 8 black peppercorns, 2 blackcurrant leaves, 30 eachg horseradish and dill, 3-4 tbsp. l. vinegar.

For canning, take cucumbers 10–12 longcm, wash and soak in cold water for 6h. Change the water 2-3 times.

Some of the spices are placed on the bottom of the jar, then the cucumbers are laid out tightly, then the second part of the spices.

Cucumbers are poured with boiling water 2 times, each time soaking for 5min, then the water is drained, hot brine is poured in, vinegar is added, the jars are quickly rolled up with boiled lids and set to cool.

Cucumbers pickled with squash

500 g cucumbers, 200 g squash, herbs and spices (parsley, celery, dill, mint, currant and cherry leaves), garlic, hot peppers and salt, brine (filling) - 1.5 tbsp. Brine: 1 liter of water, 3–4 tbsp. l. salt.

Select and thoroughly wash small, hard cucumbers. Place spicy herbs, garlic, hot peppers and salt at the bottom of a jar or enamel pan. Pour boiled brine over them and, covering them, leave for 3-4 days. Drain the brine, filter and boil. Rinse the contents of the jar several times with hot water and fill with brine. In 5Drain the brine for min, boil, pour hot and repeat this two or three times. Fill the jar with boiling brine one last time and immediately roll up the jar.

When making canned food with sterilization, after placing the cucumbers in jars, pour hot filtered brine for 2cm below the top of the neck, cover with a lid and sterilize in boiling water: half-liter jars - 5 min; liter - 10 min, three-liter - 20 min.