Crispy cucumbers for the winter in liter jars: the best recipes with photos. Sweet pickled cucumbers recipe for the winter

Pickled cucumbers for the winter in liter jars can be called the most popular product for canning. They gained their fame thanks to their excellent taste. Many canned vegetables for the winter and cucumbers are on the list of priority preparations, such as or.
We have collected especially for our readers the best recipes on how to pickle cucumbers so that they are crispy.

This recipe uses vinegar to preserve the product; it has excellent qualities that allow the product to be stored for a long time. Having prepared such a preparation for the winter, you don’t have to worry about its taste and quality. Vinegar kills all germs and bacteria on the ingredients, preventing them from multiplying and spoiling the product.
The taste of cucumbers prepared according to this recipe can be called classic; they do not have any foreign smell or taste. The sweet and sour vegetable will become a favorite appetizer for all main courses. There is nothing complicated or special in the preparation, which is also important.

Ingredients:

Fresh cucumber – 600-700 g;
Peppercorns – 5 pcs.;
Laurel – 2 pcs.;
Garlic – 2 cloves;
Onions – 1-2 pcs.;
Vinegar 6% - 3 tbsp. spoons;
Parsley, dill, cloves;
Water – 1 – 1.5 liters;
Granulated sugar – 4 tbsp. spoons;
Salt - 2 tbsp. spoons.

The most delicious pickled cucumbers for the winter recipes:

Prepare and wash the cucumbers thoroughly and cut off their ends. For preservation, it is better to choose small cucumbers; they will turn out crispy and hard.
Prepare jars with a capacity of 3 liters. Canning almost always requires sterility. The jars must be sterilized first. Thoroughly washed jars should be held briefly over steam and then heated in the oven, neck down. The lids should also be washed well.
Prepare all vegetables and spices. Peel the peel and rinse along with the herbs and seasonings.
First of all, onions, garlic, herbs, and spices are placed in the jar. Then you need to carefully distribute the cucumbers. It is more convenient to place the cucumbers while standing, then more of them will fit in the jar.
After all the vegetables and seasonings have been placed, pour in clean, undiluted vinegar.
Pour water into a container and add sugar and salt. Stir the brine until the ingredients are completely dissolved and boil for 1 minute. It is better to boil this liquid longer, about 15 minutes.
Pour more boiling brine over the cucumbers.
Place lids on the neck of the jars. Pour hot water into a basin and lower the jars into it. Turn on the stove and keep the basin with jars on it for 9-10 minutes.
Then turn off the gas and remove the cans one by one and seal them hermetically with a special machine. After everything is preserved, turn the hot jars upside down, wrap them up and leave them in this position until they cool completely.

This is not to say that an activity such as canning is very simple, but the result will please the whole family. This cucumber recipe will allow you to fully enjoy the pickled product.

Crispy pickled cucumbers for the winter without sterilization

Is it possible to simplify such a troublesome task as canning cucumbers? Of course you can. Today there are many recipes that allow you to get delicious pickled cucumbers without unnecessary hassle.

Ingredients:

Cucumbers – 1 - 1.5 kg;
Garlic – 4-5 cloves;
Leaf horseradish – 1 pc.;
Dill – 2 umbrellas with seeds;
Black peppercorns – 8-9 pcs.;
Hot red pepper – 1/2 small pod;
Vinegar essence – 1 tsp. spoon;
Salt – 70g;
Granulated sugar – 100g.

Crispy pickled cucumbers for the winter in jars:

Select fruits of small and medium size, regular shape, and first leave them in cold water for a couple of hours. Wash each cucumber thoroughly.
Peel the garlic and rinse it, do the same with seasonings and herbs.
Sterilize 3 liter jars. Wash the lids.
Place the cucumbers in a colander and pour boiling water over them well. Immediately after this you need to put the cucumbers in a jar. As you lay, sprinkle with spices, add sugar and salt.
Pour boiling water into a jar of cucumbers and keep the cucumbers in the pot until the bulk ingredients are completely dissolved in the container.
Next, you need to drain the liquid from the jar of cucumbers and re-boil it, adding bulk ingredients. While boiling, pour the brine into the cucumbers again, then add vinegar.
Then immediately cover the jars with lids and quickly preserve.
Place the jar on the lid and wrap it well. Once completely cooled, you can turn the cucumbers over.

The taste of these cucumbers will please everyone. Adding horseradish leaves will give this product a pleasant smell and crunchiness. Many people prefer to put additional spices in pickled cucumbers, which will not spoil the taste at all. Cloves, tarragon, parsley and other seasonings can be added to the cucumber pickling recipe. The main thing is that the smell and taste of these spices appeal to all family members.

Pickled cucumbers recipe for the winter, crispy, sweet

Among the large number of recipes for pickling cucumbers, you can choose this one. Using aspirin in the preparation method for this recipe will allow you to store jars of cucumbers in a warm room. Not every home has a cellar or other cold room. Pickled cucumbers using aspirin will allow you not to worry about the quality of the product for a long time.

Ingredients:

Cucumbers – 1.5 kg;
Granulated sugar - 2 tbsp. spoons;
Salt - 3 tbsp. spoons;
Laurel leaf – 3 pcs.;
Black peppercorns – 8-9 pcs.;
Aspirin – 3 tablets;
Leaf horseradish – 2 pcs.

Recipes for pickling cucumbers in jars for the winter:

Sort through all the fruits, even and small ones, pour cold water for 5 hours, after this time, take them out and cut off the ends on both sides.
Sterilize the jars and put all the seasonings and herbs in them, leaving one umbrella of dill.
Place cucumbers in jars while standing. Add 1 remaining dill sprig on top.
Pour boiling water into the filled container. Do not touch the jars of cucumbers for 8 minutes to completely sterilize the product.
Drain the liquid and boil it again. Pour over the cucumbers again and leave for 8 minutes.
Drain the jar and boil it again, adding all the remaining ingredients. After all the bulk components of the marinade are completely dissolved, pour it into a jar with cucumbers.
Preserve the jars.
Place the prepared containers with cucumbers in a bowl of hot water and turn on the stove. Keep the jars in water for 10 minutes.
Turn the jars upside down on the lid and wrap them well with a warm blanket. Do not touch them until they have cooled completely.

The taste of cucumbers prepared using aspirin is no worse than others. Many people are concerned that adding pills can be dangerous, but this is absolutely not true. Aspirin will not cause any harm if you use the product in moderation.

How to pickle cucumbers in jars for the winter

Of all the ways to preserve cucumbers, this one can be called the best. Citric acid used in the preparation of this product is considered the least safe. Children love pickled cucumbers, and I want to find the best canning recipe for them. Cucumbers with citric acid can be given to children without fear, which cannot be said about vinegar and aspirin.

Ingredients:

Cucumbers – 1.5 kg;
Garlic – 3 cloves;
Leaf horseradish – 2 pcs.;
Laurel – 2 pcs.;
Dill – 2 umbrellas;
Salt - 2 tbsp. spoons;
Granulated sugar – 5 tbsp. spoon;
Citric acid – 1.5 teaspoons.

Crispy pickling cucumbers for the winter recipes:

Place the cucumbers in a large bowl and cover with cold water for 5-6 hours. Then wash them with a brush and cut off the ends on both sides.
Place all the greens on the bottom of a 3-liter container, and add cucumbers.
Bring water to a boil and pour it over the cucumbers, do not touch them for 8-9 minutes. Next, you need to drain the water from the jar; it will no longer be needed. Bring new water to a boil and pour it over the cucumbers. Leave the jar for 8-9 minutes
Drain the liquid from the jar into the prepared container and return to the heat until it boils completely. Add all the remaining ingredients to it. Boil the resulting brine well.
Pour hot brine into cucumbers and preserve them.
Turn the jars upside down and wrap them in a warm blanket. Until the jars have cooled completely, do not turn them over or open them. You can include green leaves of various plants in the recipe for any pickling.

The taste of these cucumbers is sweet and sour. It is impossible to distinguish in what brine they were prepared, vinegar, aspirin or citric acid, by appearance and taste. There are no contraindications for eating such cucumbers. In addition, such pickled cucumbers can also be kept warm without worrying about them becoming cloudy and spoiling.

Pickled crispy cucumbers recipe is the most delicious

Those who have absolutely no time can use this recipe for canning cucumbers. The taste of this product is sharp and sweet and will be enjoyed by family and guests. These cucumbers are ideal for a snack and will fly away instantly.

Ingredients for 1 liter:

Cucumbers – 0.5-0.6 kg;
Granulated sugar - 0.5 cups;
Water – 1 liter;
Vinegar 9% - 0.5 cups;
Salt – 1 tbsp. spoon;
Laurel – 1 pc.;
Horseradish - Half a leaf;
Black peppercorns – 4-5 pcs.;
Garlic – 2 cloves;
Dill umbrella – 1 pc.

Pickling cucumbers in liter jars

Wash the prepared 1 liter jars thoroughly, using soda. Pre-sterilization of the container before preservation is not required.
Wash the cucumbers and trim the ends.
Place a pan on the stove and pour water into it, measuring in liters. When the water boils, put the cucumbers in it and boil them a little.
Place all spices in empty jars. Chop the garlic and add to the spices.
When the cucumbers have changed color, you need to put them in jars. It is impossible to catch them from the pan with your hands; you need to take a fork.
Add the bulk ingredients to the remaining water from the cucumbers and boil the resulting brine.
Pour vinegar into jars of cucumbers and fill them completely with brine.
Preserve the workpiece and place it on the lid. Wrap all jars in a warm blanket and leave until completely cool.

In order for cucumbers to turn out tasty and to be stored for a long time, it is not necessary to look for the perfect recipe. Compliance with all sterility conditions and technically correct actions will ensure excellent results.
Now it is possible to use screw-on lids for preservation; then the marinating process becomes much easier, because you don’t need to roll up the lids with special machines for a long time.
It is important to remember that when choosing fruits for canning, it is better to choose small cucumbers, about 10-12 cm, they will be the crispiest and most delicious. Bon appetit!

Prepared sweet crispy cucumbers for the winter are a non-standard original version of your favorite snack, which, like the classic versions, has a lot of fans. Vegetables sweetened with an appropriate marinade will be an excellent addition to potatoes, chicken dishes or other meats.

How to close sweet cucumbers for the winter?

Preparing sweet cucumbers for the winter is simple and accessible to everyone, but in order for them to remain crispy, juicy and delight you with an excellent fresh taste throughout the year, you need to know a few time-tested secrets.

Fresh cucumbers are soaked in water for several hours, changing it periodically.
Among the set of herbs and spices used, there should be components that give not only additional taste, but also crunch to the fruit: horseradish leaves and roots, currant leaves, grape leaves, mustard powder.
A standard set of additives used in canning vegetables: dill umbrellas, horseradish leaves, currants, garlic, hot pepper, black and allspice peas, bay leaf.
To ensure that cucumbers remain crispy when preparing them as salads, you should not exceed the recommended heat treatment time.
The degree of sweetness, spiciness and spiciness in each recipe can be adjusted to your taste by changing the proportions of the marinade components.

Sweet crispy cucumbers for the winter without sterilization

To prepare tasty and crispy cucumbers in sweet filling for the winter, select small fresh fruits of the correct shape, which are prepared properly by rinsing under running water and soaking for several hours. Place whole specimens in the jar, or after cutting them off from each edge.

Ingredients:

cucumbers – 2 kg;
garlic – 5 cloves;
water – 2 l;
salt – 3 tbsp. spoons;
sugar – 2/3 cup;
vinegar - 1 glass;
greens, hot peppers, spices.

Preparation

Fill the jars with cucumbers, placing herbs and spices on the bottom of each.
Make a marinade from water, salt, and sugar, boil it for 5 minutes, then pour in vinegar and pour the mixture over the cucumbers.
Sweet pickled cucumbers are immediately rolled up and wrapped up for the winter.

Sweet and sour cucumbers for the winter

The following recommendations will help you close sweet and sour cucumbers for the winter without sterilization, which can be safely stored at room conditions. The appetizer is harmonious in taste, moderately sweet, with a pleasant sourness. To preserve the crunch of the fruits, you should pour them not with boiling water, but with water that has cooled to 90 degrees.

Ingredients:

cucumbers – 2 kg;
garlic – 5 cloves;
water – 1 l;
salt and sugar - 50 g each;
vinegar – 100 ml;
herbs, spices.

Preparation

Cucumbers are placed in jars with herbs and spices.
Pour hot water over the contents and drain after 20 minutes.
Repeat filling again.
The drained liquid is supplemented with salt, sugar, vinegar, and poured into jars.
Sweet crispy cucumbers are sealed and wrapped for the winter.

Sweet-spicy cucumbers for the winter

The recipe for sweet-spicy cucumbers for the winter will satisfy the needs of eaters who especially appreciate snacks with a sparkle. The required spiciness will be provided by a pod of chili or hot pepper, the amount of which can be varied to taste. Parsley sprigs and clove buds will add additional piquancy.

Ingredients:

cucumbers – 2 kg;
garlic – 5 cloves;
water – 1 l;
salt – 40 g;
sugar – 4 tbsp. spoons;
parsley sprigs – 4 pcs.;
clove buds – 2-3 pcs.;
herbs, spices.

Preparation

Sterile jars are filled with herbs, spices and cucumbers.
Pour boiling water over the contents, leave for 15 minutes, and drain.
Salt and sugar are added to the infusion, boiled, and vinegar is added.
Pour the marinade into jars.

Sweet and salty cucumbers for the winter

The following recipe for sweet and salty cucumbers for the winter is also made without sterilization and does not take much time. At the same time, the snack turns out to be piquant, with the desired crunch, moderately salty and with a sweetish note. If storage is supposed to be in the cold, the jars can not be wrapped, but allowed to cool in the room upside down.

Ingredients:

cucumbers – 2 kg;
garlic – 5 cloves;
water – 1 l;
salt – 2 tbsp. spoons;
sugar – 150 g;
vinegar essence 70% – 2 teaspoons;
herbs, spices.

Preparation

Fill the jars with cucumbers with garlic, herbs and spices.
Pour boiling water over the contents for 20 minutes.
The water is drained, salted, sweetened, boiled for 5 minutes, vinegar is added.
Pour the marinade into jars.
Sweet crispy cucumbers are sealed for the winter and insulated until they cool.

Sweet cucumbers for the winter with vinegar

Another recipe for sweet cucumbers for the winter is presented below. In this case, 9% vinegar is used as a preservative, and to give the snack special taste characteristics, chopped carrots and onions are added along with other herbs and spices. The calculation is given for one 3 liter jar.

Ingredients:

cucumbers – 2 kg;
garlic – 3 cloves;
onions and carrots - 1 pc.;
water – 1.5 l;
salt – 2 tbsp. spoons;
sugar – 6 tbsp. spoon;
vinegar 9% – 100 ml;
herbs, spices.

Preparation

Spices and herbs are placed at the bottom of the jars and filled with cucumbers.
Add salt and sugar on top, pour in vinegar and add hot water.
Cover the containers with a lid and sterilize in a bowl of boiling water for 20 minutes.
Delicious crispy sweet cucumbers are sealed for the winter and insulated.

Sweet cucumbers for the winter with citric acid

This recipe for sweet, crisp cucumbers for the winter is made with citric acid, which will be especially appreciated by those who oppose the use of vinegar in preparations. The appetizer has a softer taste, without the unwanted vinegar aftertaste. For ideal preservation, the cucumbers are poured with boiling water twice and only with brine the third time.

Ingredients:

cucumbers – 2 kg;
garlic – 4 cloves;
bell peppers, hot peppers and carrots - to taste;
water – 1.5 l;
salt – 4 teaspoons;
sugar – 8 teaspoons;
citric acid – 1 teaspoon;
herbs, spices.

Preparation

Place herbs, spices and cucumbers in jars.
Fill the contents of the containers with boiling water twice.
The infusion is supplemented with salt and sugar, boiled, and poured into jars.
Pour lemon into each jar, seal the vessels, and wrap them.

Sweet crispy cucumbers with mustard for the winter

Cooked sweet pickled cucumbers with mustard for the winter acquire a special piquancy and an unusual spicy taste. The workpiece, as in the previous case, is heated twice with boiling water, which will ensure its ideal preservation for a long time. The quantity of products is given per one liter jar.

Ingredients:

cucumbers – 500-700 g;
garlic – 2 cloves;
mustard beans – 1 teaspoon;
water – 0.5-0.7 l;
salt – 1 tbsp. spoon;
sugar – 2 tbsp. spoons;
vinegar essence 70% – 1 teaspoon;
herbs, spices.

Preparation

Place herbs, spices and garlic in jars and fill them with cucumbers.
Pour boiling water over the contents of the containers and leave for 15 minutes.
Repeat filling again.
The infusion is salted, sugar is added, and boiled.
Vinegar is poured directly into the jars, mustard seeds are added, and brine is poured over everything.
Sweet crispy ones are sealed and wrapped.

Sweet cucumbers with tomatoes for the winter

For those who prefer to prepare assorted items for future use, sweet cucumbers and tomatoes can be rolled up for the winter, following the recommendations from the following recipe. Sprigs of fresh parsley, onions and bell peppers will add a special aroma and pleasant taste to the appetizer. The calculation is based on a three-liter jar.

Ingredients:

cucumbers and tomatoes – 1 kg each;
garlic – 4 cloves;
bell pepper – 1 pc.;
onion – 0.5 pcs.;
parsley - 2 sprigs;
water – 1.5 l;
salt – 1 tbsp. heaped spoon;
sugar – 5 tbsp. spoon;
vinegar 9% – 2 tbsp. spoons;
herbs, spices.

Preparation

The jars are filled with cucumbers, adding spices, herbs, onions, bell peppers and garlic to the bottom.
Add salt and sugar to the jar, pour boiling water to the top for 15 minutes.
Drain the marinade, boil and pour the contents of the containers again, adding vinegar to each.
Seal the workpiece and wrap it until it cools completely.

Sweet cucumbers in oil for the winter

Sweets prepared with the addition of butter are characterized by an original presentation and an exquisite, unusual taste that will surprise every gourmet or picky eater. This preparation differs from the classic one both in the method of executing the recipe and in the final result.

Ingredients:

cucumbers – 4 kg;
butter, sugar and vinegar 6% – 250 g each;
salt – 100 g;
garlic – 1 head;
ground black pepper – 2 tbsp. spoons.

Preparation

Cucumbers are cut into circles or slices, mixed with the rest of the ingredients from the list, and left for 3 hours.
Place the mixture into jars and sterilize for 10 minutes.
Seal the appetizer with boiled lids and insulate until cool.

Sweet cucumber salad for the winter - recipe

Another sweet one can be prepared based on the following recommendations. The resulting appetizer will be very appropriate for serving with side dishes, potatoes or meat, it will highlight the taste of the accompanying dish and make it more appetizing when served. If desired, the composition of the preparation can be supplemented with hot pepper.

Have you decided to start canning cucumbers for the first time and don’t know how to do it correctly? Our article will tell you all the secrets of perfect preservation, and will also introduce you to the most popular recipes for pickling cucumbers.

Pickled cucumbers are a favorite dish of many people. Housewives use it to prepare savory salads, sandwiches, or simply serve it as a separate dish.

But in addition to excellent taste, pickled cucumbers have fairly high medicinal qualities.

Since this vegetable mainly consists of fiber and healthy fibers, its regular consumption will help remove waste and toxins from the body. In addition, pickled cucumbers speed up the body's metabolic processes and stimulate the production of gastric juice
But it is worth noting that only properly rolled vegetables have such positive qualities. If you do this without following the technological process, then instead of a healthy and flavorful dish you will get a harmful and tasteless product

Secrets of canning cucumbers

Secrets of preparing pickled cucumbers

If you want pickled cucumbers to retain their excellent taste for as long as possible, then be sure to follow all the rules of preservation. It is very important not only to choose the right cucumbers, but also to fill them with the perfect brine. After all, if you fail to maintain a balance between salt and sugar, then the taste of the finished product will not be very pleasant

Small cucumbers that do not yet have a large number of seeds are ideal for pickling. It is also desirable that they are approximately the same size. This will allow them to be placed in a jar more compactly, while leaving a minimum amount of voids.

Cucumbers from home garden

Secrets that will help you properly roll cucumbers for the winter:

If you want the cucumbers to retain their beautiful green color, then pour boiling water over them before putting them in jars. Just don't keep them in it for very long. Try to drain the water as quickly as possible and then quickly cool the vegetables to room temperature

The biggest problem with absolutely all canned vegetables is mold. If you want to avoid its appearance, then add several small pieces of fresh horseradish root to the cucumber jar. This hot spice will not only prevent pathogenic microflora from multiplying, but will also make the marinade that you will use for pouring more interesting.

If you like cucumbers with a crunch, then choose vegetables with fairly thick skin for canning. It is these varieties that remain solid after marinating, without requiring vodka, cognac and other non-standard ingredients. Thin-skinned fruits are only suitable for preparing fresh salads

General principles for pickling cucumbers at home

Sterilization of jars for pickling cucumbers

Every housewife knows how important it is that the cucumbers and the containers in which they will be placed are properly prepared. Therefore, first, sort through the vegetables and try to divide them into suitable sizes. Place small cucumbers in liter jars, and larger fruits in two- or three-liter jars. Before putting them in a container, be sure to soak them in cold water for 2-3 hours. During this time, the cucumbers will drink water and become even harder and crispier.

While the vegetables are gaining hardness, you can start working on the jars. First, wash them with your favorite dishwashing detergent, and then rinse them thoroughly under running water. Then repeat the same steps, but use baking soda instead of detergent. If the jar is washed correctly, it will squeak when you run your hand over it. At the final stage, sterilize the container. To do this, hold it over boiling water for 5-10 minutes. Also be sure to sterilize the seaming lids.

And remember one more rule: early greenhouse fruits are not suitable for pickling. Typically, such cucumbers always have a high level of nitrates, so canning them is prohibited. Ideally, of course, you should use your own homemade vegetables for rolling. But if you don’t have the opportunity to grow them, then wait until July cucumbers appear in markets and supermarkets and feel free to use them for pickling

Methods for pickling cucumbers

Cucumbers in hot sauce

If we talk about pickling methods, then every housewife has the right to choose which one she likes best. But it’s still worth considering that the minimal the heat treatment, the crispier and harder the vegetables will be.

Methods for pickling cucumbers:

Hot pour. This method assumes that the prepared and placed fruits in jars are poured with freshly boiled marinade 2-3 times.
Cold pour. In this case, you will first need to boil the marinade, let it cool completely and only then pour it over the cucumbers. And although this method of filling preserves almost all the natural qualities of the vegetable, it is not suitable for canning for the winter. Such cucumbers can last a maximum of a month, and even then in the refrigerator or cold cellar
Sterilization. If you are going to store your canned food for 5-7 months, then seal it this way. Pour cold marinade over the cucumbers, and then, depending on the size of the jar, sterilize for 10 to 25 minutes

Classic recipe for pickling cucumbers with dill and garlic

Classic recipe for pickling cucumbers

If you like the cucumbers that your mother and grandmother treated you to, then be sure to stock up on dill and garlic. It is these two products that will be the most important addition, which will subsequently flavor both the marinade and the fruits that are in it.

So:

Wash the jars as thoroughly as possible and place them in a cotton towel, neck down.
While the jars are drying, wash the cucumbers and cut off their butts
In principle, this action is not a mandatory rule, so if you like the natural look of cucumbers, you can leave them that way
Place black, red and allspice peas, a couple of cloves of garlic and 2-3 umbrellas of fresh dill on the bottom of a clean, dry jar.
At the next stage, we begin to put cucumbers in the jar, mixed with currant, horseradish and cherry leaves
Next, boil water and pour it into filled jars
Let them sit for 10 minutes and then drain the water.
Repeat this step again and start preparing the marinade.
Add sugar, salt and vinegar to boiling water (it should be added only after the fire is turned off)
Pour the resulting marinade over the vegetables and roll them up with tin lids.

Recipe for pickled crispy cucumbers

Marinated crispy cucumbers

Cucumbers closed according to this recipe will decorate both everyday and holiday tables. But in order for such preservation to be as crispy as possible, you need to be able to choose the right fruits.

In this case, it is best to abandon large and medium cucumbers and opt for very small ones.

Crispy cucumbers recipe:

First, boil water and dip pre-washed cucumbers in it for a few seconds.
Quickly drain the boiling water and place them in almost ice-cold water.
Place bay leaf, black and allspice, fresh chili pepper and currant leaves into the prepared jar.
If you want to slightly diversify the taste of the finished product, then add pieces of carrots and onions to the jar.
Boil water again, pour it over the jars of vegetables and let stand for 7-10 minutes
Drain the slightly cooled water and prepare a marinade based on it.
Prepare the marinade from cloves, star anise, salt, sugar and vinegar.
Pour the hot marinade over the cucumbers and cover them with lids.

Sweet and sour pickled cucumbers delicious

Cucumbers in sweet and sour sauce

I want to say right away that in order to achieve a truly balanced taste, there should be three times more sugar in the marinade than salt.

If you still decide to reduce its quantity, then be sure to put a few pieces of onion and bell pepper in a jar with cucumbers.

So:

Prepare the cucumbers and the container in which you will spear them
Place horseradish leaves, bay leaves, onions and dill stems at the bottom of the jar.
Carefully place cucumbers on top of them
Prepare a marinade from water, salt, sugar, vinegar and allspice and pour it into jars
Pour some water into a large basin and place jars of cucumbers in it
Sterilize them for 10-20 minutes and roll up the lids
If you wish, you can wrap them in a cotton blanket and leave them in this position until they cool completely.

Cucumbers marinated in mustard

Cucumbers in mustard

If you like piquant and spicy cucumbers, then add a little dry mustard to the marinade for rolling. It will give the finished product a pleasant sweet aroma somewhat reminiscent of the smell of melon
And since mustard is a fairly powerful natural preservative, its presence in the marinade will prevent the development of pathogenic microflora

Cucumbers marinated in mustard:

Wash the cucumbers, fill them with cold water and leave to drink water for 2-3 hours
At this time, wash and sterilize glass jars and sealing lids
Place hot pepper, bay leaf and currant leaves into the prepared container.
Next, we begin to put crispy cucumbers in jars
If your fruits are of different sizes, then first put the large ones in the jar and only at the very end the small green ones
Dissolve salt and sugar in water, add red and black pepper to this marinade and bring everything to a boil.
Pour a spoonful of mustard into each jar and pour hot marinade over everything
Sterilize the jars for 10-20 minutes and seal them using tin lids

Cucumbers pickled without sterilization

Rolling cucumbers without sterilization

This recipe is suitable for those housewives who do not really like to be in the kitchen for a long time. The best part is that in this case you won’t have to fill them with water several times or spend a long time fiddling with sterilization.

You only have to boil the marinade once and your winter preserve will be ready.

So:

Choose small-sized greens, wash them and soak for at least an hour
Prepare a container and add spicy herbs, garlic and pepper to it
Cut off the butts of the cucumbers and place them in neat rows in a glass container
Don't forget to top the vegetables with currant and cherry leaves
Add salt to the jar and fill everything with cold boiled water
Move the cucumbers to a cool, dark place and forget about them for two days.
After this time, drain the marinade, bring it to a boil, add vinegar to it and pour it back into the jar
Roll up the cucumbers with lids and turn them upside down
Once they have cooled completely, move their basement or pantry again

Pickled cucumbers without vinegar

Pickled cucumbers with lemon

Although vinegar is considered an ideal preservative, it is still not a very healthy product. This is due to the fact that the substances that it contains can provoke diseases of the kidneys, liver and gastrointestinal tract. Of course, this does not mean that you should give up eating your favorite crispy cucumbers.

Just try canning healthy vegetables without this harmful component. You can replace it with any product that contains natural acid in large quantities. For these purposes, you can use lemon, plums or grapes of a certain variety.

Recipe for pickled cucumbers with lemon:

Sterilize the glass container and place the stems of dill and horseradish in it
Pour boiling water over the lemon and cut it into thin slices
Wash the cucumbers, cut off their butts and place them in jars, not forgetting to periodically top them with lemon slices
But don’t overdo it, one half of this fruit will be enough for a three-liter jar
Next, cook a spicy marinade from salt, water, sugar and a mixture of peppers and pour it over the greens
We place the filled jars in a bowl of water and sterilize in the standard way
After seaming, be sure to wrap the preserved food in a warm blanket and let it cool completely

Recipe for the most delicious crispy canned pickled cucumbers

Below we bring to your attention a recipe that uses apple juice instead of water for the marinade. But keep in mind that in order for your preservation to last all winter, it is very important that this product is not pasteurized or reconstituted

It must be fresh and without the slightest added sugar. Also consider what apples the juice is made from. If it was prepared from very sweet varieties, then it will not be suitable for marinade. For these purposes, it is best to use varieties that have a pronounced sourness.

So:

Soak the cucumbers and start sterilizing the glass containers
Wash the apples, cut them into pieces and squeeze the juice out of them.
Place horseradish pieces, currant leaves, carrot and onion pieces in a jar
Place the juice on the fire, bring it to a boil and immediately turn off the stove
While it is hot, add salt, sugar and hot spices.
Pour the resulting marinade over the greens and sterilize for 15-25 minutes
Cover the cucumbers with lids and leave to cool.

Pickled cucumbers in a bag

If you have unexpected guests and you don’t have time to prepare labor-intensive snacks, then treat your friends with spicy pickled cucumbers in a bag. Although they take literally one hour to prepare, their taste is simply divine.

Recipe for pickled cucumbers in a bag:

Wash the cucumbers and cut off their butts
Place the prepared fruits in a plastic bag
If you are using large vegetables to prepare the appetizer, then divide them into four parts
Chop the dill, chili pepper and garlic and add the whole mixture to the greens
Salt and pepper the appetizer and if you want, add a little sugar
Tie the bag tightly and shake it vigorously for 5-7 minutes
Put it in a bowl and send everything to infuse in the refrigerator
After an hour, the cucumbers will have absorbed all the flavors and can be safely served.
If you want the snack to be more spicy, then keep it in the bag for at least 3 hours

Video: How to pickle cucumbers for the winter? Pickled cucumbers with zucchini and carrots

Step 1: Prepare the cucumbers.

Rinse the cucumbers thoroughly, using a soft brush or sponge to remove any adhering dirt. Dry and trim the ends - butts on both sides.
Attention: choose ripe, firm vegetables, without damage or signs of rotting or other stains that bother you.

Step 2: Prepare sweet cucumbers for the winter.

Prepare glass jars in advance by washing them and then sterilizing them. Don't forget about the lids. Clean dishes are the key to the safety of the workpiece.
Place the required ingredients at the bottom of the prepared jars. The list shows approximate quantities, since twigs, leaves and cloves can be of different sizes. For example, if the dill umbrella is large, then put only one in the jar, but if it is small, then it is better to add a couple. The same goes for horseradish leaves, bay leaves and garlic cloves (just remember to peel them). Black and allspice should also be placed at the bottom of the jar, along with other spices and seasonings.
Now place the cucumbers in the jars, let the vegetables lie tightly to each other.
Pour boiling water over the cucumbers in the jars, cover with lids and let them stand for a while. 20 minutes.

Drain the water from the cans into the pan, at the same time measuring its volume to calculate the required amount of sugar, salt and citric acid.
Place a pan of water on the fire and bring it to a boil, simultaneously dissolving sugar and salt in it. At the very end, add citric acid to the marinade and remove it from the heat.
Pour the hot marinade into jars with cucumbers and spices. Cover the pieces tightly with the lids and turn them upside down.
As soon as the jars have cooled, the sweet cucumbers can be hidden in a cool cellar or refrigerator, and you should try these cucumbers only in winter, otherwise you will eat everything and not notice.

Step 3: Serve sweet cucumbers.

Sweet cucumbers turn out very tasty, and the marinade from them is tender and pleasant, so the jar empties instantly. Serve them with a side dish or as an appetizer, add them to salads and feel free to put them in pickle sauce! However, why so many words, every housewife, and not only, knows perfectly well what to do with delicious pickled cucumbers.
Bon appetit!

Instead of citric acid, many housewives prefer to use apple cider vinegar.

To prepare sweet cucumbers for the winter, use only small vegetables. If you still want to prepare large cucumbers, you should first cut them lengthwise into several parts; moreover, they can turn out very soft and without an appetizing crunch.

The harvesting season is coming to an end. I have already made it according to my recipe from last year, and many more goodies for the winter. I have them in a variety of different versions. There were still a few jars left on the twist (I love them very much), and I decided to fill them with sweet pickled cucumbers for the winter.

The peculiarity of the marinade for these cucumbers is that there is more sugar than salt. The cucumbers turn out to be piquant and have a slightly unusual taste.

To prepare sweet pickled cucumbers for the winter, we will need the following ingredients: cucumbers, horseradish root or horseradish leaf, peppercorns, allspice, hot pepper, bay leaf, cloves, garlic, carrots, dill. For the marinade - vinegar, salt and sugar.

I bought the cucumbers at the market, so I don’t know when they were picked. In order to restore their freshness, I soak them for two hours in cold water. If the cucumbers are fresh from the garden, then you don’t have to do this.

While the cucumbers are soaking in water, you can prepare the marinade. Add sugar, salt and vinegar to the water. Place the pan with the marinade on a gas or electric stove. We need to boil the marinade.

We will peel the carrots, cut them into circles or something else, and also cut the horseradish root into circles. For a liter jar, 2-3 mugs are enough for us.

While the marinade is heating up on the stove, let's prepare the jars. Before cooking, I wash the jars clean and sterilize them over steam. At the bottom we put peppercorns and allspice, horseradish rings, cloves, bay leaves, and garlic.

Let's fill the jars with cucumbers. A liter jar can hold 600-700 g of cucumbers, and a three-liter jar can hold about two kilograms.

We will place carrots in the free space between the cucumbers - this way we use the space of the jar more economically. Place umbrellas or sprigs of dry dill on top.

During this time, our marinade has already reached a boil. Let's pour it into jars.

Now we need to sterilize our cucumbers in a water bath. Cover the jars with pre-boiled lids, place them in warm water in a saucepan on a stand and keep them at a low simmer until the cucumbers turn an olive color. It will take literally a few minutes.