Recipe for sweet crispy cucumbers for the winter. Pickled cucumbers with chili ketchup

You won’t surprise anyone with a dacha or garden plot, and harvesting, of course, is accompanied by the preparation of various preparations for the winter. Even if you don’t have your own plot, preparing a couple of jars of pickled cucumbers will not be difficult.

I don't know a single person who doesn't love this snack. Crispy, juicy, aromatic cucumbers are just a hit among cold appetizers. If you still think they are difficult to pickle, this article will convince you.

I share with you recipes that you can easily implement for your preparations. A snack of canned pickled cucumbers will be an excellent addition to various dishes, whether they are hot or cold. By the way, we still have some in stock for you.

1. Pickled cucumbers with horseradish and mustard

Few people don't like canned pickled cucumbers. Such an appetizer is always in demand on the table, and they are also great for adding to salads and many other equally tasty dishes. The recipe is for a liter jar.

Ingredients:

Cucumbers - 6 -10 pcs (depending on size)
Horseradish leaves - 1-2 pcs.
Garlic - 2-3 cloves
Mustard - 0.3 teaspoon
Horseradish root - 20 g
Allspice black - 3-4 peas
Salt - 1 tbsp. spoon
Sugar - 2 tbsp. spoons
Vinegar essence - 1 teaspoon

Marinating steps:

1. Rinse the cucumbers thoroughly in cold water; you can even use a soft brush to clean them. Trim the ends on both sides.

2. Before marinating, wash liter jars thoroughly and carry out the sterilization procedure - hold the jars under the pressure of hot steam for several minutes. Next, put horseradish leaves, allspice peas, grainy mustard, garlic cloves and, of course, pieces of horseradish root on the bottom.

3. Place the cucumbers in the jar, try to do this as tightly as possible. For convenience, choose fruits that are approximately the same size.

4. Pour boiling water into a filled jar for 15-20 minutes. Then drain and refill for the same amount of time.

5. Afterwards, drain the liquid, add vinegar, and cover with metal lids.

6. The final stage is preparing the marinade. For a liter of boiling water you need to add a tablespoon of salt and a couple of tablespoons of sugar. Stir until completely dissolved, fill the jar to the brim, after which you can roll up the lid.

This snack will delight the whole family on cold winter evenings. Bon appetite!

2. Pickled cucumbers

A recipe that has been tested over the years, my grandmother used to cook it. And now my mother and I roll up jars like this. Delicious crispy cucumbers will please everyone. Amount of ingredients for two three-liter jars.

Ingredients:

Cucumbers – 4 kg
Dill umbrellas - bunch
Garlic - 6-8 cloves
Cherry leaves - 4-6 pcs.
Horseradish root, leaves - to taste
Hot pepper - to taste
Salt - 3 tbsp. spoons
Vinegar 9% – 300 ml
Sugar - 6 tbsp. spoons
Black peppercorns - 6-8 pcs.
Allspice – 6-8 pcs.
Bay leaf - 4-5 pcs.

Marinating steps:

1. Rinse the cucumbers, soak in a deep container filled with cold water for several hours, but not less than two.

2. Prepare the jars in advance, rinse and dry them thoroughly. Place in each jar dill umbrellas, roots, horseradish leaves, peeled garlic cloves, black pepper and allspice, cherry leaves, hot pepper, if you like it spicier.

3. Place the soaked cucumbers in jars as tightly as possible.

4. Boil about 8 liters of water in a large saucepan; you will need it for pouring.

5. Pour the first portion of boiling water into the jars for 15 minutes, cover with lids. Then the procedure must be repeated again.

6. In another pan at this time, prepare the brine. Bring three liters of water to a boil. Add salt, sugar, pepper, bay leaves. Add vinegar to the brine before pouring it into jars.

7. After pouring boiling water over the jars again, let sit for 10-15 minutes and drain all the liquid. Immediately fill the jars with hot brine, and you can close the cucumbers. Then turn them upside down, cover with a thick blanket, and leave to cool. Then you can lower the jars underground or put them in a cool place.

Enjoy the taste, bon appetit!

3. Recipe for pickled small cucumbers (gherkins) for the winter

Gherkins are a variety of small cucumbers. They turn out incredibly tasty, crispy, almost like store-bought ones, only several times better. At the same time, there are no difficulties at all during marinating. Be sure to close a couple of jars, these cucumbers will be indispensable for the New Year. Recipe for a liter jar.

Ingredients:

Gherkins – 600 g
Bay leaf - 1 piece
Dill - 2 umbrellas
Blackcurrant leaves - 6 pcs.
Cherry leaves - 5 pcs
Vinegar 70% – 8 ml
Water – 400 ml
Salt - 2 teaspoons
Sugar - 1 teaspoon

Marinating steps:

1. Rinse all greens, leaves, umbrellas thoroughly.

2. Also wash the gherkins thoroughly and dry them.

3. Wash the jar with the lid, sterilize it in a way convenient for you: pour boiling water over it, hold it in hot steam, or put it in the oven.

4. Place some cherry leaves, black currants, and a dill umbrella at the bottom of the still hot jar. Then place the gherkins tightly, and the remaining leaves and dill on top.

5. Boil water, pour over the gherkins, cover with a lid and leave for 10-15 minutes.

7. Add vinegar, then seal the jar with a lid.

8. The jar must be wrapped in something warm, turning it upside down. After a day, put it in a cool place.

Good luck and bon appetit to you!

4. How to pickle cucumbers with vinegar for the winter

Ingredients:

Cucumbers - 4.5 kg
Carrots - 2 pcs.
Garlic - 8-10 cloves
Horseradish root - 1 pc.
Mustard beans - 8 teaspoons
Coriander - 4 teaspoons
Peppercorns – 20 pcs.
Allspice – 20 pcs.
Cloves - 10 pcs.
Bay leaf - 10 pcs
Vinegar 9% – 200 ml
Sugar - 10 tbsp. spoons
Salt - 6 tbsp. spoons
Water - 16 glasses
Dill umbrellas - bunch

Marinating steps:

1. Prepare the cucumbers, wash them and soak them in a deep bowl with cool water for three hours.

2. At this time, thoroughly rinse all the jars and sterilize them along with the lids.

3. Peel the carrots and cut into thin slices. Remove the skins from the garlic cloves. Remove the top layer from the horseradish root and chop into small pieces. Distribute everything in equal proportions among the jars, including mustard, peppercorns, allspice, and bay leaves. For more flavor, you can add currant leaves.

4. Place the cucumbers on top of the spices, trying to do it as tightly as possible.

5. Then fill the jars with boiling water up to the neck for 10 minutes or a little more.

6. After this, pour the liquid from the cans into a saucepan, add salt, sugar, and vinegar. Place the dishes on the stove and boil the contents.

7. Immediately fill all jars with the resulting brine and close the lids.

8. Wrap the cans upside down in a warm blanket. Leave it to cool in this state.

In a month or even earlier, you can start eating crispy, juicy cucumbers. Bon appetite!

5. Recipe for crispy delicious cucumbers on video

A wonderful recipe, very accessible and understandable. From the video you will also learn a secret to prevent your jars from exploding. Look, take note, make preparations in a good mood. I wish you success.

Enjoy your meal!

The time to harvest cucumbers has already arrived in many parts of our large country. Many novice housewives are looking for recipes for canning them for the winter. I tried to choose recipes for you that you can handle without a doubt. You will also be satisfied with the result.

Delicious dishes to you, see you soon!

Pickled aromatic cucumbers, which are perfect for snacks and a variety of salads, are very easy to prepare at home. Marinating with vinegar or citric acid will add spiciness to the cucumbers and make them especially tasty. Pickled cucumbers in jars will always turn out crispy for the winter if you follow simple rules when canning.

Crispy pickled cucumbers for the winter in jars for storage in the apartment

For long-term storage in the apartment, we prepare delicious pickled cucumbers using a special method so that they remain crisp in jars throughout the winter. Pickled cucumbers will be stored for a long time if you pour boiling water over them twice during the cooking process; this method is called “double pouring.” Without sterilization, the jars do not explode, and the cucumbers turn out beautiful and incredibly crispy.

Ingredients (for 3 liters):

Cucumbers (small) - 1.5-1.6 kg;
Salt - 60 g;
Sugar - 70 g;
Vinegar (9%) - 65 ml;
Garlic - 6 cloves;
Bay leaves - 2 pcs.;
Pickling greens.

Advice! Pickled cucumbers will turn out incredibly crispy if you soak them in ice water.

Preparation:

We sort out the fresh fruits, leave them undamaged and wash them thoroughly with a sponge. Fill with water and leave for 2 hours 30 minutes so that they are well saturated with water and do not lose their shape when preserved in jars. Peel the garlic and wash the herbs.
You can prepare cucumbers in liter jars or in one 3 liter jar. At the bottom of a pre-sterilized jar, place half of the pickling greens (currant leaves, horseradish leaves, dill umbrellas are excellent), garlic (3 cloves), bay leaf (1 pc.). Place the prepared cucumbers close to each other and add the remaining herbs, bay leaf and garlic on top.
Boil water (1.5 l), carefully pour it into a jar with prepared cucumbers, cover and leave for 10-12 minutes.
Pour the liquid from the cucumbers into a saucepan, add vinegar, sugar, salt for the marinade and boil for 1 minute. Pour the finished marinade back into the jar, close it with a previously sterilized lid, and roll it up.
We place the jar upside down on the cloth, wrap it and cool it. We put the twist away in a storage place in the apartment.

Advice! You can add spice to cucumbers by adding half a pod of hot pepper to a 3-liter jar.

Crispy sweet pickled cucumbers: recipe for 1 liter

Pickled aromatic cucumbers prepared for the winter will turn out sweet and crunchy if you increase the amount of sugar in the recipe by 1 liter of marinade. There are many recipes for sweet cucumbers, but the simplest would be a recipe without preparing a hot marinade. We prepare a cold marinade with a lot of vinegar and sugar, pour it into jars with cucumbers and sterilize. Cucumbers are especially crispy and sweet in taste.

Ingredients for 1 liter jar:

Cucumbers of any size - 500-600 gr.;
Vinegar (9%) - 1/2 cup;
Sugar - 3 1/2 tbsp;
Salt - 1/2 tbsp;
Dill umbrella - 1 pc.;
Cloves - 3 pcs.;
Mustard peas - 10 pcs.;
Carrots - 1/3 pcs.

Advice! Don't be afraid of using too much vinegar and sugar in the recipe. During the preservation process, the cucumbers will absorb the required amount and will turn out moderately sweet and spicy.

Preparation:

Wash fresh cucumbers thoroughly and cut off the ends on both sides. Pour cold water (1.5 cups), half a glass of vinegar into a large jar, add sugar, salt and stir until the salt and sugar dissolve.
We wash a jar (1 liter), put cloves, mustard, dill, carrot slices on the bottom and tightly pack the prepared cucumbers. Cucumbers can be taken in any size; those cut with a knife are also suitable for this recipe.
Pour the marinade into a jar, cover with a lid, place the jar in a water bath and heat for 15 minutes. A water bath can be made from a saucepan, put a kitchen towel on the bottom, fill with water, place the jars on the towel, cover with a lid and heat over low heat.
We carefully place the hot jar on the table, roll it up or tightly close the lid, wrap it in a towel, turn it over and leave until the twist has cooled completely. We store the workpieces in a cool room.

Advice! If jars of cold pickles are placed in hot water, they will burst. To sterilize, place them in cold water and gradually heat them up. As soon as the water in the pan boils, we count down the sterilization time.

Recipe for crispy cucumbers with vinegar for a 1.5 liter jar

Preservation with vinegar guarantees the safety of preparations for a long time. Cucumbers with vinegar turn out crispy, incredibly tasty and retain their color as much as possible. To make the cucumbers lightly salted, add salt and granulated sugar in equal proportions.

Ingredients for a 1.5 liter jar:

Cucumbers (medium size) - 700-850 gr.;
Vinegar (9%) - 1.5 tbsp;
Salt - 1.5 tbsp;
Sugar - 1.5 tbsp;
Currant and cherry leaves - 3 pcs.;
Horseradish (peeled root) - 3-4 cm;
Horseradish leaf - 1 pc.;
Garlic cloves - 4 pcs.;
Peppercorns - 5 pcs.

Preparation:

Wash the cucumbers with a sponge and soak for 2 hours. Bring 750 ml of water to a boil in a saucepan.
Place half of the pickling herbs, spices and garlic on the bottom of a pre-sterilized jar (1.5 l). Place the cucumbers tightly in the jar halfway, add the remaining spices and herbs and fill with cucumbers to the neck.
Pour boiling water into the jar, cover and leave for 5-8 minutes. Boil a new portion of liquid.
Drain the liquid from the jar (no more will be needed), pour in 9% vinegar, add all the salt and sugar. Pour a new portion of prepared water into the cucumbers, cover with a previously sterilized lid and roll up.
Shake the jar, turn it over and cover it with a cloth.

How to twist spicy cucumbers? It’s very simple, for a jar (1.5 l) you will need 1/3 of a hot pepper pod, which we peel, coarsely chop and place at the bottom of the jar.

Crispy cucumbers without sterilization: last all winter!

Crispy, aromatic cucumbers can also be prepared without sterilization and without vinegar; such recipes are supplemented with citric acid, which, like vinegar, has an excellent preservative effect.

Ingredients for 7 liter jars:

Cucumbers - 4.1-4.2 kg;
Sugar (per 1 liter) - 3 tbsp;
Salt (per 1 liter) - 2 tbsp;
Citric acid (per 1 jar) - 1/3 tsp;
Garlic - 21 cloves;
Peppercorns - 35 pieces;
Bay leaf - 7 pcs.;
Pickling greens.

Advice! Before starting cooking, the jars are thoroughly washed with baking soda and checked for chips, which, when boiling water is added, can crack and the jars will burst.

Preparation:

We thoroughly wash the fruits with a sponge and cut off the ends on both sides. Fill the fruits with water for 2 hours 30 minutes.
After 3 hours, bring water (3 liters) to a boil in a saucepan.
We do not sterilize jars and lids. In 7 pcs. liter jars, put pickling greens on the bottom, add 3 cloves of garlic, 5 pcs. peppercorns and 1 bay leaf. Place the fruits tightly, pour in boiling water, cover and leave for 15-17 minutes.
Pour the liquid into a saucepan, boil for 1 minute and pour back into the cucumbers. Leave for another 15-17 minutes.
Pour the liquid from the cucumbers into a saucepan, measuring how much it turns out. Approximately 2 liters of 600 ml comes out, add another 400 ml to the pan to make it easier to count sugar and salt. Add 9 tbsp to 3 liters of brine. (without lump) sugar, 6 tbsp. (without lump) salt and bring to a boil.
Pour citric acid (1/3 tsp) into each jar and pour in the prepared brine. It turns out that for the method without sterilization, we fill cucumbers 3 times; this method, together with citric acid, ensures long-term preservation of cucumbers in jars.
Cover the jars with lids, roll them tightly, wrap them upside down with a cloth and cool. Store the twists in a cool place.

Cucumbers with vodka

The cucumbers are especially delicious with a crunch if you add vodka to them before pouring the brine. Cucumbers with vodka are perfectly stored both in a cool room and in an apartment.

Ingredients (for 1.5 liter jar):

Medium-sized cucumbers - 1-1.2 kg;
Sugar - 1 tbsp;
Salt - 1 tbsp;
Vinegar (9%) – 55 ml;
Vodka - 50 ml;
Water - 750 ml;
Garlic - 5 cloves;
Pickling greens.

Advice! Glass containers without lids can be quickly sterilized in a microwave oven; to do this, pour water (2.5 cm) into the bottom of the jar, place it in the oven at 800 W and turn on for 3 minutes for containers up to 1.5 liters. For 5-6 minutes for a 3 liter jar. Large jars are placed sideways. Then the container is taken out, the water is drained and it is ready for seaming.

Preparation:

We thoroughly wash dense fresh fruits. Sterilize the jar with a lid in a water bath or in the oven.
In a saucepan with sugar and salt, bring the marinade to a boil and pour it into a jar with clean fruits, garlic and pickling herbs.
Leave the cucumbers covered for 5 minutes, then pour the aromatic marinade into the pan.
Bring the liquid to a boil and add vinegar. Before the second pouring, add vodka to the cucumbers, pour in the aromatic marinade and roll up the lids.
Wrap with a cloth upside down and cool.

Crispy cucumbers, just like in the store

Pickled cucumbers that we buy in the store differ from homemade ones in their special aroma, pungency and crunch. But even such cucumbers are easy to prepare at home; mustard seeds add a special aroma, and a large amount of vinegar (70%) provides the sharpness and crunch.

Ingredients for 2 liter jars:

Cucumbers - 1.5-1.6 kg;
Granulated sugar - 6 tbsp;
Vinegar essence - 2 tbsp;
Fresh dill - 4 sprigs;
Salt - 2 tbsp;
Garlic cloves - 4 pcs.;
Peppercorns - 12 pcs.;
Mustard seeds - 2 tsp;
Bay leaf - 4 pcs.

Preparation:

We thoroughly wash the green fruits and place them in 2 sterilized jars (1 liter).
Boil water (1 liter) and pour it into jars with cucumbers without spices and herbs. Cover with lids and cool completely.
Then drain the liquid from the cucumbers back into the pan, add sugar, vinegar essence, salt and bring to a boil.
Place pepper, mustard seeds, bay leaf, garlic and fresh dill sprigs equally into jars of cucumbers.
Fill with the prepared aromatic marinade and roll under the lids.
Gently shake the jars and leave them on the table until they cool completely (do not wrap them in cloth). Spicy aromatic cucumbers are ready in 30 days.

There are a large number of recipes for preparing delicious pickled cucumbers; they differ in the methods of filling, the different composition of the marinade and the addition of various spices and herbs. Watch the video recipe on how to prepare pickled crispy cucumbers in jars for the winter in a different way.

Every housewife wants to surprise her guests and beloved household members with delicious cucumbers. But it is not always possible to preserve cucumbers so that they are sharp and crispy. It seems that everything is being done as it should, but the cucumbers are far from the desired result. And try new recipes every year to achieve the desired result. A couple of tips before canning cucumbers:

For pickling, green cucumbers are selected that are not quite ripe, with dense pulp and underdeveloped seed chambers. To obtain good products, the quality of fresh cucumbers is of great importance, and therefore you should not pickle overgrown, limp, damaged or diseased fruits. It is best to pickle cucumbers on the day they are picked or on the second day. Fruits are divided into large, medium and small: (9-12, 7-9, 5-7 cm).

And so, I offer you the ten best recipes and tricks:

1. "Crispy" recipe
Brine:
for 1 liter of cold water (boiled or filtered) - a little more than 1.5 tablespoons of salt
For a 3 liter jar:
1-2 cloves of garlic (cut into slices on the bottom), then cucumbers,
on top of the cucumbers - greens: several dill inflorescences, currant leaves, cherry leaves with twigs, horseradish leaf

Blank:

Wash the cucumbers and pre-soak them in cold water for 4 hours (we do not cut off the “butts” of the cucumbers).
Then place the cucumbers in clean jars with spices, fill with brine, close the jars with plastic lids and place in a cool place (room temperature should be about 20°C).
After a few days, when the fermentation process begins (the plastic lids on the jars swell), open the lids slightly to let the air out - then the cucumbers will be crispy. After a day, close the lids again and the pickles can be placed in the refrigerator.
Such pickles should be stored in a cool place (for example, in a cellar or refrigerator). This way they are perfectly preserved all winter and remain crispy (and quite spicy - due to the garlic).

2. Mom's recipe

Spices are placed at the bottom of the jar - dry dill, maybe dill, horseradish leaves, garlic, black peppercorns, bay leaves.

Then the cucumbers are laid and filled with marinade.

The marinade is prepared in a separate pan: for 1 liter of water, 2-3 tablespoons of salt, 2-3 tablespoons of sugar. Boil the whole mixture well and add 1 tablespoon of vinegar essence.

3. Spicy cucumbers

Ingredients:

1 kg of cucumbers, 30 g of dill, 10 leaves of celery or parsley, black currants, 1 black pea and 1 pod of red hot pepper.

For the brine:

1 liter of water, 3 tbsp. spoons of salt.

Cucumbers are often salted in enamel dishes and glass jars. Seasonings are placed on the bottom, in the middle and on top. Select small cucumbers.

The brine is poured in some excess. A wooden circle (not plywood) or a porcelain plate and pressure are also placed on top.

The dishes with cucumbers are covered with a clean cloth and kept at room temperature for several days.

Then they are transferred to a cold and dark room.

After 10-15 days, add brine to the brim and cover with lids.

4. An old recipe

Take 10 kg or more cucumbers, wash them in cold water, put them in a bowl and dissolve salt in hot water in proportion to their quantity (approximately 50 g of 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. After 3-4 hours, the 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

For 10 kg of prepared cucumbers, take 600-700 g of salt and 500-600 g of spices (spices include 40-50% dill, 5% garlic, and the rest - tarragon, horseradish leaves and root, celery, parsley, basil, leaves cherry, black currant, oak, etc.).

For a spicy taste, it’s good to add dried red hot pepper or 10-15 g of fresh one.

Method number 2

Prepared cucumbers are placed in 3-liter jars, filled with brine at the rate of 50-60 g of salt per 1 liter of water, covered with lids and kept for 3-4 days at room temperature until lactic acid fermentation begins. Then the brine is drained from the jars and boiled.

The cucumbers are washed, washed greens are added: for a 3-liter jar - up to 40 g of dill, 6-8 cloves of garlic, etc. and poured with hot brine. The jars are pasteurized at a temperature of 90 degrees for 12-15 minutes, removed from the water, and immediately sealed.

5. Aspirin cucumbers

Instead of vinegar - aspirin. There are six aspirin tablets per three-liter jar.

Dill, horseradish, currant leaves, cherry leaves, black pepper (peas) are not placed in jars, but filled with salt water (2 tablespoons of salt per liter of water) in a saucepan and brought to a boil. And this hot brine is poured over the cucumbers twice.

Dill cuttings and leaves remain in the pan.

Before rolling up the jar, add vegetable oil. The brine never becomes cloudy, the jars never explode, and can be stored at home. The cucumbers look like they were picked from the garden yesterday, as if they were fresh.

6. Sweet and sour cucumbers

Fresh spicy herbs are placed in the jar: horseradish leaves, dill, tarragon, parsley, celery, etc. Large greens are cut into 2-3 parts. Peel small heads of onions and garlic.

Place 2 tbsp in a liter jar. spoons of 9% table vinegar, an onion, 1-2 cloves of garlic, 2-3 black peppercorns, cloves, bay leaf, 15-20 g of fresh herbs and ½ teaspoon of mustard. Place cucumbers and pour hot sauce over them.

To fill 1 liter of water, 50 g of salt and 25 g of sugar are required. Sterilize liter jars in boiling water for 10 minutes, 3 liter jars for 15 minutes.

7. Canning 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, cloves, 1-2 cloves of garlic, a sprig of dill and mint.

Place the cucumbers vertically in the jar. Pour in a filling prepared from 1 liter of water, 250 g of ripe currant juice, 50 g of salt and 20 g of sugar.

Bring to a boil and pour into jars. Immediately close the lids and sterilize for 8 minutes.

8. Cucumbers with mustard seeds

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

For 2 liters of water - 1 tbsp. 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. Place carrots (slices), pepper, cloves, bay leaf and 1 tsp. 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.

9. Vigorous cucumbers

Pack cucumbers, herbs (black currant leaves, horseradish, cherries, dill stems and baskets), bay leaves, and garlic tightly into sterilized jars.

Pour in cold brine (1 tablespoon of salt per 1 liter of water). Leave the jars for 3-5 days without refrigeration, cover with gauze.

Remove the resulting white coating, pour the brine through a sieve into a saucepan and boil for 20 minutes (it is advisable to measure how much brine is obtained). Without removing the cucumbers from the jar, rinse them under running cold water 3 times.

Add 0.5 liters of water to the brine per 3 liters + add 1 tbsp. salt. Pour over cucumbers. Roll up. Turn over and leave until the next day.

10. Pickled spicy cucumbers

While the jars are being prepared, you can cook the marinade.

1 liter of water
2 tbsp. salt without a slide
1 tbsp sugar, also without a slide
Bring all this to a boil and remove.

So we take out a hot jar. At the bottom we put prepared greens (leaves of black currant, horseradish, cherries, dill stems and baskets), bay leaf. We place the cucumbers tightly to each other (very tightly!), on top there are black peppercorns, 1-2 allspice peas, again greens and red hot pepper (note here: if the pepper is whole, then you can put the whole one, if there are cuts, cracks, then put a thin strip, otherwise the cucumbers will simply be impossible to swallow because of their spiciness).

Add vinegar 9%:
1 liter jar-2 tbsp.
2 liter jar - 3 tbsp.
3 liter jar - 5 tbsp.

Pour the marinade in a thin stream

Pour warm water into the bottom of the pan (or a cloth), so that more than half of the jar is immersed in water. Place lids on top of the jars. Cook a 2 liter jar for about 20 minutes. You can check readiness like this: the lids have become hot, the cucumbers have changed color from light green.

We take out the jars and place them on a wooden board. Add garlic, black peppercorns and a couple of allspice peas. Top up the marinade to the brim. Let's roll up. Place the jars upside down, wrap them and leave them for a day.

Little culinary tricks

Cucumbers for pickling should be medium-sized, fresh, with black spines. Cucumbers with white spines are not suitable for canning - these are dessert, perishable varieties. Jars with such cucumbers tend to “explode”. Limp, “corky” cucumbers are also not suitable. They've been there too long. It is better to salt them for food, without rolling them into jars.

Soak the cucumbers in water for 2-6 hours. This procedure will “make” the cucumbers crunch.

To avoid an “explosive” situation, add a few mustard seeds to the jar. Sometimes 1 spoon of alcohol or aspirin is used.

Also, for crispy cucumbers, they add lizard, and sometimes oak bark.

The cucumbers will not become moldy, and their taste will even improve if you add chopped horseradish on top.

The so-called garlic pickles have a sharp and spicy taste - when they are pickled, twice the amount of garlic and horseradish is used.

Bon appetit!!!

Every housewife's dream. To achieve the desired result, many of them have to go through the difficult path of trial and error. But in fact, preparing crispy pickled cucumbers for the winter is not at all difficult, you just need to know a few important secrets.

For example, in order for pickled cucumbers to be tasty and crispy, they must be young, with thin skin and dark pimples, small in size (7-8 cm) and collected no later than a day before pickling. It’s better, of course, if these are cucumbers from your own garden. But if this is not possible, take proven cucumbers on the market. Before pickling, cucumbers must be soaked for 2 to 6, or even up to 8 hours (depending on the recipe) in cold water, changing it often. Moreover, the colder the water in which the cucumbers are pre-soaked, the crispier the result will be.

Proven recipes for pickled cucumbers

Spices also need to be treated with due attention. For example, you shouldn’t add a lot of garlic; the cucumbers will turn out soft. But add cloves, allspice, black currant leaves and bay leaves as desired, they will not affect the result. You can add other spices if they are provided for in the selected recipe. That's all. Choose a recipe, fortunately we have found a lot of them for you, follow all the steps indicated in the recipes, and delicious pickled crispy cucumbers will dilute with their presence your cozy “cellar” with all kinds of preparations.

Pickled crispy cucumbers (method No. 1)

Ingredients (per 1 liter jar):
2 kg small cucumbers,
2 cloves of garlic,
1 carrot,
1 dill umbrella,
1 sprig of parsley,
1 tsp vinegar essence.
For the marinade:
1 liter of water,
1 tbsp. salt (heaped)
2 tbsp. Sahara,
5 black peppercorns,
3 cherry leaves,
3 buds of cloves.

Preparation:
Soak the cucumbers in water for 6 hours, then put them in jars along with garlic, carrots, dill and parsley. Pour boiling water over the jars of cucumbers and leave for 10 minutes. Drain the water and pour boiling water again, then add sugar, salt, spices, leaves to the drained water and let it boil. Pour the prepared marinade over the cucumbers, add 1 tsp to each jar. vinegar essence, roll up and wrap until completely cool.

“Fragrant” cucumbers (method No. 2)

Ingredients for 1 liter jar:
cucumbers,
1 onion,
1 clove of garlic,
5 peas of allspice,
1 bay leaf.
For the brine:
500 ml water,
4 tsp Sahara,
2 tsp salt,
4 tsp 9% vinegar.

Preparation:
Wash the cucumbers thoroughly, trim the ends and soak for 3 hours in cold water. Place spices, onion and garlic cut into rings at the bottom of the jar. Then place the cucumbers tightly in the jar. Boil the brine, pour it over the cucumbers and sterilize the jars for 10 minutes. Then roll it up, turn it over and wrap it up.

Pickled cucumbers (method No. 3)

Ingredients (for 3 liter jar):
1.8 kg cucumbers,
2 dill umbrellas,
1 horseradish leaf
3-4 cloves of garlic,
6-7 black peppercorns,
2 currant leaves,
6 tsp Sahara,
3 tsp salt,
5 tbsp. table vinegar.

Preparation:
Wash the greens and cucumbers under running cold water. Place herbs, garlic and pepper cut into small pieces at the bottom of the prepared jars. Then pack the cucumbers tightly into the jar, add salt, sugar and vinegar directly into the jar and fill with cold water. Then place the jar of cucumbers in a saucepan with cold water and bring to a boil over low heat. After 2-3 minutes from the moment of boiling, roll up the jars. Cucumbers must remain green at the time of rolling. Turn the jars over, cover and leave to cool.

Crispy pickled cucumbers with grated horseradish and tarragon

Ingredients (per 1 liter jar):
small cucumbers,
2-3 sprigs of parsley,
2 cloves of garlic,
2 cherry leaves,
1 ring of sweet pepper,
horseradish leaves, dill, tarragon, hot pepper - to taste.
For the marinade (per 500 ml of water):
30 g sugar.
40 g salt.
Bay leaf,
peppercorns,
70 ml 9% vinegar.

Preparation:
For this recipe, choose small cucumbers (no more than 7 cm) without defects, bitterness or voids inside. Wash them and soak them for 3 hours in cold water, then rinse under running water and cut off the ends on both sides. Place cherry leaves, horseradish, dill, parsley, peppers, garlic and tarragon at the bottom of 1 liter jars. Fill the jars with cucumbers, pour boiling water over them and leave for 20 minutes, then repeat this procedure. Prepare the marinade by adding everything to the water except vinegar (add it when the water boils). Pour the boiling marinade over the cucumbers and roll up the jars.

Lemon cucumbers

Ingredients (for 3 liter jar):
1 kg cucumbers,
2-3 cloves of garlic,
1-2 bay leaves,
2 tbsp. dill with seeds,
1 tbsp. chopped onion,
1 tsp grated horseradish
1 liter of water,
100 g salt,
1 tbsp. Sahara,
1 tbsp. citric acid,
a few black peppercorns.

Preparation:
Wash the cucumbers thoroughly, cut off the ends and soak in cold water for 3 hours. Place dill, bay leaf, horseradish, onion, garlic and peppercorns at the bottom of a 3 liter jar. Then place the prepared cucumbers tightly in the jar. Pour water into a saucepan, add sugar, salt, citric acid, bring to a boil and pour this boiling marinade over the cucumbers in the jar. Cover the top of the jar with a pre-sterilized lid and sterilize the jars of cucumbers in boiling water for 15-20 minutes. Roll up and leave to cool at room temperature.

Crispy pickled cucumbers in apple juice

Ingredients (for 3 liter jar):
small cucumbers (how many will fit in a jar),
2-3 black peppercorns,
1 dill umbrella,
1 sprig of mint,
1 currant leaf,
2 buds of cloves.
For the marinade:
Apple juice,
salt - 1 tbsp. for 1 liter of juice.

Preparation:
Scald the cucumbers with boiling water and trim the ends. Place a currant and mint leaf on the bottom of each jar, add spices and fill the jars with cucumbers, and then fill them to the top with boiling marinade made from apple juice and salt. Sterilize the jars by almost completely immersing them in boiling water within 12 minutes from the moment of boiling, but no more, otherwise your cucumbers will not turn out crispy. When the time is up, roll up the lids of the jars, turn them over and wrap them, and leave them like this until they cool completely.

Cucumbers marinated with bell pepper, basil and coriander “Khrum-Khrumchiki”

Ingredients (for 3 liter jar):
500-700 g cucumbers,
3-4 sweet peppers,
3-4 cloves of garlic,
1 dill umbrella,
1 horseradish root,
2-3 sprigs of basil,
1 tsp coriander seeds.
4 peas of allspice,
3 black peppercorns.
For the marinade (per 1 liter of water):
4 tbsp. salt,
2 tbsp. Sahara,
3 tbsp. 9% vinegar.

Preparation:
Wash the cucumbers and trim the ends, remove the seeds from the peppers and cut into 4 pieces. Place dill, garlic, basil and peeled horseradish root at the bottom of the prepared jar. Then pack the cucumbers and peppers tightly into the jar. For the marinade, add salt and sugar to the water, bring to a boil, remove from heat, add vinegar and pour it into the jars of cucumbers. Cover with a lid and leave for 15 minutes. When the time is up, drain the marinade and bring it back to a boil. Add coriander, peppercorns to the jar and fill the contents of the jars with hot marinade. Roll it up, turn it upside down, and the next day put it in a cool place.

Crispy cucumbers marinated with mint leaves, onions and carrots

Ingredients:
2 kg cucumbers,
1 small head of garlic,
1 small onion
1 medium carrot
4 leaves each of horseradish, cherry, currant,
1 sprig of dill along with an umbrella,
3 sprigs with young fresh mint leaves,
1.2 liters of water,
3 tbsp. salt (without top),
2 tbsp. Sahara,
3 tbsp. fruit vinegar.

Preparation:
Select cucumbers of the same size, wash them, cut off the ends and soak in cold water for 5-6 hours. Place cherry, currant, horseradish and mint leaves, garlic cloves and carrots cut into slices at the bottom of dry sterilized jars. Place the cucumbers there, in the jar, tightly, to the very top. Place onion, cut into rings, over the cucumbers, and dill on the onion. Dissolve sugar and salt in water, let the water boil and pour this brine over the cucumbers twice, and the third time pour vinegar into the drained brine, let it boil and add a little water. Pour this brine over the cucumbers, roll up the lids, turn over and leave for 5-6 hours. And only then put it away for storage.

Sweet and sour cucumbers “Bulgarian style”

Ingredients (per 1 liter jar):
cucumbers,
1 dill umbrella,
1 horseradish leaf
1 sprig of carrot tops,
5 peas of allspice,
1 clove of garlic,
water,
1 tsp salt,
2 tsp Sahara,
50 ml 9% vinegar.

Preparation:
Soak the cucumbers for 1-2 hours in cold water. Place dill, horseradish leaf, carrot tops, black peppercorns and a clove of garlic into each jar. Add vinegar. Cut off the ends of the cucumbers and place them in jars. Fill the jars with cucumbers with cold water (preferably filtered). Add salt and sugar to each jar. Place the jars in a container and fill it with cold water up to the hangers of the jars. Place on the fire, bring the water to a boil and sterilize the jars for 5-7 minutes from the moment of boiling. Loosely cover the jars with lids during sterilization. After this, roll up the jars, turn them over and, without wrapping them, cool to room temperature. After cooling, place the jars of cucumbers in the refrigerator for several hours (overnight is possible), and then store.

Marinated crispye cucumbers “Pine aroma”

Ingredients (for 3 liter jar):
1 kg cucumbers,
4 young pine branches (5-7 cm).
For the marinade (per 1 liter of water):
2 tbsp. salt,
1 tbsp. Sahara,
½ cup 9% vinegar.

Preparation:
Wash the cucumbers, cut off the ends, pour over boiling water and then ice water. Place half of the pine branches on the bottom of the prepared jar, then place the cucumbers tightly, and place the remaining pine branches between them. Pour sugar and salt into the water, bring it to a boil and immediately remove from heat. Fill the jars with cucumbers to the brim with boiling water, cover with a lid and leave for 15-20 minutes. After this, pour the marinade back into the pan, bring to a boil, pour in the vinegar, stir and pour the hot marinade over the cucumbers. Roll up the jars, turn them upside down, wrap them up and leave for 2 days. Then store in a cool place.

Crispy cucumbers with oak leaves

Ingredients (for 10 1 liter cans):
5 kg of fresh small cucumbers,
10 cloves of garlic,
10 dill umbrellas,
10 black currant leaves,
10 oak leaves,
5 small horseradish leaves,
30 black peppercorns,
30 allspice peas,
10 tsp grain mustard,
2.4 liters of water,
3 tbsp. salt,
5 tbsp. Sahara,
150 ml 9% vinegar.

Preparation:
Wash the cucumbers well and soak in cold water for 4-6 hours. Place spicy herbs, black and allspice, garlic cloves and mustard into clean and sterilized jars. Place the cucumbers tightly and neatly on top. For the marinade, pour water into a saucepan, add sugar and salt, let it boil, turn off the heat and add vinegar. Pour the prepared marinade over the cucumbers in the jars, cover them with lids and sterilize for 5 minutes from the moment of boiling. Then roll up, turn over and let cool slowly.

Marinated crispy cucumbers with oak bark

Ingredients (per 1 liter jar):
small cucumbers,
2 cloves of garlic,
½ horseradish leaf
1 dill umbrella,
2 cherry leaves,
1 black currant leaf,
3-4 black peppercorns,
3-4 allspice peas,
½ hot pepper
⅓ tsp. oak bark,
1.5 tsp. salt,
1.5 tsp. Sahara,
30 ml table vinegar.

Preparation:
Soak the cucumbers in cold water for 5-6 hours. Place spices, oak bark and cucumbers in jars. Fill the contents of the jars with boiling water, let stand until the next water boils. Drain the first water and fill the cucumbers with the second water, and again let them stand for a while. After the second time, drain the water, add salt, sugar and vinegar directly to the jars, fill the jars with fresh boiling water and roll up.

Pickled gherkins with cinnamon

Ingredients (for 3 liter jar):
cucumbers - how many will fit into the jar,
15 clove buds,
6 bay leaves,
3-4 cloves of garlic,
1 tsp ground cinnamon,
black and allspice peas,
1 small pod of hot pepper,
1.2-1.4 liters of water,
2 tbsp. salt (without top),
2 tbsp. sugar (without top),
1 tbsp. 70% vinegar.

Preparation:
Soak the cucumbers for 6-8 hours, cut off the ends, scald with boiling water and, placing them in sterilized jars, pour boiling water for 20 minutes. Then drain the water and bring to a boil again. Pour salt, sugar, cinnamon, spices, garlic, hot pepper into a jar of cucumbers, fill with boiling water, add vinegar to the jar, roll up and wrap.

Prepare crispy pickled cucumbers according to our recipe and enjoy crunching in winter not only with snow outside, but also with delicious cucumbers at the table.

Happy preparations!

Larisa Shuftaykina

If the cucumbers have a thick skin, it is better to trim them on both sides or cut them into 3-4 cm discs so that the marinade penetrates inside faster. We marinate young cucumbers whole. Before pickling, soak the cucumbers in cold water for two to three hours.

Rinse the jars in advance with hot water and soda and boil the lids. At the bottom we put two or three young dill shoots with umbrellas or dried dill (umbrella and stems), several celery leaves, allspice. Throw in two cloves of garlic.

Place the cucumbers in the jar, tightly one to the other. If you only get large ones, cut them into two or three pieces and put them in the top layer so that there are fewer voids in the jar. Add spicy herbs.

Boil water in a saucepan. Pour boiling water over the cucumbers for ten minutes.

Drain the water and boil again. Fill again for five minutes, cover with lids. We replace the tin lid with a plastic one with holes. Or pour the infusion into a saucepan, holding the cucumbers with a spoon so they don’t fall out.

Add salt and sugar. Boil the water drained from the cucumbers again. Before turning off, pour vinegar into the marinade.

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