Crispy pickled cucumbers are eaten very quickly, especially with alcoholic drinks. This appetizer is often served with first or second courses, and is also added to various salads, etc.

So how should you prepare for the winter? There are a huge number of ways to prepare such a snack. In this article we will present only popular and accessible recipes that you should definitely keep in your cookbook.

Step-by-step recipe for pickled crispy cucumbers

Many housewives complain that after pickling they end up not with hard and crispy cucumbers, but with soft vegetables that do not have a very beautiful appearance.

So how to prepare crispy pickled cucumbers for the winter? For this we need the following ingredients:

Preparing the components

The presented recipe for pickled crispy cucumbers requires the use of the freshest, small-sized vegetables. They are washed thoroughly and left in a bowl of cold water for 1-2 hours. After this, the navels are cut off and the processing of other ingredients begins.

Greens, including dried dill umbrellas, are thoroughly rinsed and scalded with boiling water. Next, peel the garlic cloves and divide them in half.

Preparing the marinade

Crispy pickled cucumbers should be prepared using a hot-salted marinade. To prepare it, pour water into a large saucepan, and then add sugar and salt. After thoroughly mixing the ingredients, bring them to a boil, then remove from the heat and add table vinegar.

Formation of the workpiece and its rolling

How to close crispy cucumbers? First you need to prepare the container. To do this, wash three-liter glass jars thoroughly, and then scald them with boiling water and dry them. Next, garlic cloves, onion rings, mustard seeds, currant leaves and young horseradish, as well as peppercorns and dill umbrellas are placed on their bottom. After this, fresh cucumbers are placed in containers one by one. They should be compacted very tightly. After all, after the vegetables are poured with hot marinade, they will noticeably decrease in size.

As soon as all the products are in the jars, hot brine is poured into them. After this, they are covered with boiled lids and placed in a deep saucepan with water. After bringing the liquid to a boil, time is noted.

Containers with cucumbers should be sterilized for 15 minutes. After time has passed, the jars are carefully removed, hot brine is added directly to the neck, and then the lids are rolled up.

When can you eat a snack?

Now you know how to pickle crispy cucumbers. After rolling up all the cans, they are turned upside down and covered with a thick blanket. In this form, the snack is left for 1-2 days, and then put away in any cool place where there is no access to direct sunlight.

You can eat crispy pickled cucumbers only after six weeks of aging. Only in this case you will get a very tasty and aromatic snack. If you open a jar of vegetables ahead of schedule, their taste is unlikely to please you, since the cucumbers will not have time to be saturated with marinade and spices.

We marinate delicious crispy cucumbers without sterilization

Preparing such a snack is not very difficult. At the same time, following all the recommendations in the recipe, you will definitely get crispy and vigorous cucumbers that you won’t be ashamed to present even for a festive feast.

So how to cook crispy pickled cucumbers without sterilization? To do this you need to purchase the following products:

Preparing the ingredients

The most delicious crispy cucumbers are obtained with oak leaves. Such greens give the appetizer an unsurpassed aroma and special toughness. Before you start forming it, you need to process all the ingredients.

Small pimply cucumbers are washed thoroughly and kept in ice water for about 2-4 hours. After this, rinse all the greens (oak leaves, cherry leaves, a sprig of parsley, an umbrella of dill), shake them off vigorously and scald with boiling water. Next, peel the carrots and garlic cloves. The first vegetable is cut into slices 5 mm thick, and the second into thin slices.

Making the marinade

Crispy pickled cucumbers in liter jars do not need to be heat treated. But in this case they should be filled with brine several times. This way you will sterilize the vegetables well, and they will keep well for six months or even longer.

So, to prepare the marinade, boil water in a large saucepan, and then add granulated sugar, clove buds, table salt and black peppercorns to it one by one. After boiling the components for about two minutes, remove them from the stove and immediately pour in the vinegar essence.

We form a vegetable preparation and roll it up

How to cover crispy cucumbers for the winter? For this we decided to use liter jars. They are washed with baking soda, rinsed thoroughly and scalded with boiling water. Next, cherry and oak leaves are placed on the bottom of the container, as well as parsley sprigs, dill umbrellas, garlic slices and fresh onion rings. After this, the jars are filled with fresh cucumbers, compacting them thoroughly.

Finally, all ingredients are poured with boiling marinade and left, covered, for 20-35 minutes. After this time, the brine is again drained from the jars and boiled again on the stove. Next, it is again poured into containers and immediately rolled up with lids.

After preparing the crispy pickled cucumbers, turn them over and leave to cool completely for 1-2 days. After this, the vegetable snack is removed to a cool and dark place, where it is stored for no more than 7-8 months. It is advisable to use this preparation after aging for 1-2 months. Only in this case you will get very crispy and aromatic cucumbers, which can be safely presented even for a festive feast.

Preparing vegetable marinade with citric acid

Pickled cucumbers with citric acid are just as tasty and aromatic as an appetizer using table vinegar or essence. It should also be noted that such a product can be stored at room temperature for six months.

We described in detail above how to pickle cucumbers. However, this snack is especially tasty when combined with tomatoes. In other words, cucumbers are marinated not only with aromatic herbs and seasonings, but also with fresh tomatoes. We will tell you how to do this right now. To do this you need to prepare:

Component Processing

Cucumbers for this preparation are processed exactly as described in the two previous recipes. They are kept in cold water for a long time, and then the navels are cut off. After this, they begin to prepare the tomatoes. They are washed thoroughly in hot water. If desired, divide the tomatoes in half. Otherwise, they are used in their entirety.

Also peel the garlic cloves separately, rinse the greens and scald them with boiling water.

How to form and prepare marinade for vegetables?

The marinade for this preparation is easy and simple to make. Add table salt, granulated sugar, black peppercorns and clove buds to boiling water. After this, the brine is removed from the stove and citric acid is immediately dissolved in it.

As for vegetables, they are placed in pre-prepared jars. This is done as follows: leeks, currant and oak leaves, as well as umbrellas of dried dill and garlic cloves are placed in containers. After this, young cucumbers are added to them.

Having filled the jars halfway, put the elastic tomatoes in them. Finally, all ingredients are poured with boiling marinade and placed in a deep saucepan with water. In this form, the workpiece is sterilized for ¼ hour. After that, it is taken out and rolled up with lids.

Where to store and how to eat vegetable snack?

Assorted vegetables with cucumbers and tomatoes should be stored in a dark place (for example, in a pantry, cellar, etc.). It is advisable to use it after several weeks (4-6).

As a rule, such an appetizer is presented to the table along with second or first courses, as well as alcoholic drinks.

Recipes for cucumbers for the winter are very diverse. Cucumbers can be preserved whole or sliced, in salads, and even made into cucumber jam. But almost every recipe for rolling cucumbers can be described either as a recipe for pickling cucumbers (sourdough) or as a recipe for pickled cucumbers.

Preserving cucumbers without vinegar is called pickling or sourdough. How to pickle cucumbers? Before you pickle cucumbers, keep in mind that pickling cucumbers takes time - pickling cucumbers takes place within 3-10 days. Cold pickling of cucumbers means soaking cucumbers in cooled brine. And for quick salting, the brine for cucumbers is preheated. Pickling cucumbers with vodka preserves their color. Dry salting of cucumbers is very interesting - in this case, cucumbers sprinkled with salt release juice, no water is used. Pickling cucumbers in the classic version means pickling cucumbers in a barrel, preferably an oak one. The recipe for barrel cucumbers is simple, but it is the wooden barrel that gives the cucumbers a special taste - pickled cucumbers cannot be confused with anything else! Pickled cucumbers are often stored without additional heat treatment in a cool, dry place. But canning cucumbers is also possible - after salting, they are placed in jars, filled with hot brine and rolled up. Pickling cucumbers with mustard gives an interesting taste and guarantees that cucumber preparations will not “explode.”

Pickling cucumbers - twisting cucumbers with the addition of vinegar. How to pickle cucumbers? The marinade for cucumbers is brought to a boil, then the cucumbers previously placed in jars are poured over them and sterilized. You can also pickle cucumbers with citric acid.

Pickled crispy cucumbers, delicious pickled cucumbers with mustard are indispensable on the winter holiday table. A cucumber salad for the winter will also come to the aid of the housewife. Canning cucumber salads, pickling cucumbers for the winter, pickling cucumbers in jars, canning cucumbers - the recipes for all these preparations are varied and allow us to diversify our menu.

From the recipes on our website you will learn detailed answers to questions: how to roll cucumbers, how to pickle cucumbers in jars, how to pickle cucumbers correctly, how to make a canned cucumber salad, how to roll cucumbers in tomato sauce. And also how to make crispy canned cucumbers, how to wrap pickled cucumbers for the winter, how to prepare pickled crispy cucumbers and pickled cucumbers for the winter, and even how to wrap canned cucumbers with ketchup and canned cucumbers with mustard. After all, we have hundreds of different recipes for prepared cucumbers, recipes for canned cucumbers, including a recipe for sour cucumbers, a recipe for pickled cucumbers, a recipe for delicious pickled cucumbers, barrel cucumbers, a recipe for pickled cucumbers...

Pickled cucumbers with currant, cherry and horseradish leaves.

Ingredients:

1.8-2.2 kg cucumbers
50 g garlic
blackcurrant, cherry and horseradish leaves
6-7 black peppercorns
Dill seeds

For the marinade:

60 g salt
100 g sugar
70 ml 9% vinegar

Cooking method:

The recipe is for a 3 liter jar. Pre-soak the cucumbers for 2 hours. Place scalded currant, cherry and horseradish leaves on the bottom of the jar. Place the cucumbers tightly, add peeled garlic and spices. Pour boiling water over, cover with a lid and leave until cool. Drain the water, add salt and sugar, bring to a boil, pour in vinegar. Immediately pour the hot marinade into the jar and seal it with a lid.

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Pickled cucumbers prepared according to this recipe must be wrapped until completely cooled.

Cucumbers in grape leaves.

Ingredients:

1.5-1.8 kg cucumbers
grape leaves

For the marinade:

1 liter of water
300 ml apple juice
50 g sugar
50 g salt

Cooking method:

To deliciously pickle cucumbers using this recipe, you need to scald the vegetables with boiling water and immediately immerse them in cold water. Scald the grape leaves. Wrap each cucumber in a grape leaf and place in a sterilized jar. Bring water with juice, salt and sugar to a boil. Pour the boiling marinade into the jar and leave for 15-20 minutes. Then drain the marinade, bring to a boil again, pour into a jar and immediately roll up.

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Let cool and store.

Ingredients:

1.8-2 kg small cucumbers
4-5 sprigs of dill
parsley
green basil
celery
1 sprig of mint
2 leaves of horseradish
6-8 leaves of cherry and oak

For the brine:

1 liter of water
50 g salt

Cooking method:

Pre-soak the cucumbers for 2 hours. Divide the spicy herbs into 3 parts. Place 13 greens in the bottom of dry, sterilized jars. Fill the jars halfway with cucumbers, add 13 more greens and add cucumbers again. Cover with remaining herbs. Pour boiling water over the jars of cucumbers and leave for 10 minutes. Then drain the water, bring to a boil and pour into the jars again. Add salt to the water for the third time. Pour the brine into the jars, roll up, turn over and let cool.

Ingredients:

1.2-1.4 kg small cucumbers
20 g horseradish root
5-6 black peppercorns
black currant leaves
horseradish leaves
Dill seeds

For the marinade:

1-1.2 kg large cucumbers
50 g garlic
50 g salt
20 g sugar
45 ml 9% vinegar

Cooking method:

To pickle cucumbers at home using this method, large cucumbers and garlic need to be grated or chopped in a blender. Add salt, sugar, vinegar and leave for 30-40 minutes until the mixture releases juice. Place currant and horseradish leaves, grated horseradish root, dill seeds and peppercorns at the bottom of sterilized jars. Place small cucumbers. Pour in the cucumber mixture so that there are no voids left.

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Sterilize 1 liter jars for 12-15 minutes. Roll up, turn over and wrap until cool.

Ingredients:

2 kg cucumbers
50-60 g horseradish root
10 g chili pepper
horseradish leaves

For the brine:

1.4-1.5 liters of water
60 g salt
30 g sugar
a pinch of dill seeds

Cooking method:

This recipe for pickled cucumbers for the winter is designed for 3 1 liter jars (or 1 3 liter jar). Pre-soak the cucumbers for 2 hours. Cut the horseradish root into thin strips, and the chili pepper into rings. Place horseradish leaves on the bottom of the prepared jars. Place cucumbers on top, topped with chopped horseradish and chili. Fill the jars with boiling water to the very top, leave for 15 minutes. Drain the water, bring to a boil and pour back into the jars for 15 minutes. Add dill seeds, salt and sugar to the water drained from the cucumbers, bring to a boil and heat for 1 minute. Pour the brine into the jars, roll up, turn over and let cool.

Ingredients:

2 kg cucumbers
2-3 dill umbrellas
1 horseradish leaf
5-6 blackcurrant leaves
7-8 cherry leaves
20 g garlic
5 g mustard powder

For the brine:

1 liter of water
100 g salt

Cooking method:

Wash the cucumbers and leaves thoroughly. Place leaves, dill and garlic at the bottom of a clean jar. Place cucumbers tightly on top. Dissolve salt in warm water. Pour the brine into a jar, sprinkle with mustard powder. Cover the jar with a lid, place on a tray or plate, and leave at room temperature for 4-5 days. During this time, a light coating will appear on the cucumbers. Drain liquid from cucumbers. Fill with cold water and drain again to remove all plaque. Pour cold water over the cucumbers again so that it splashes out a little (there should be no air bubbles left in the jar). There is no need to add any more salt. Roll up the jar and store in a cool place. Check periodically to ensure that the lids do not swell.

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Home-pickled cucumbers will be ready in a month.

Sweet cucumbers and carrots.

Ingredients:

1.5-1.8 kg cucumbers
100 g carrots
20 g hot pepper
dill umbrellas
Bay leaf
black pepper

For the marinade:

1 liter of water
50 g salt
150 g sugar
150 ml 9% vinegar

Cooking method:

Pre-soak the cucumbers for 2 hours. Cut the carrots and hot peppers into slices and place them on the bottom of the prepared jars. Place cucumbers and spices on top. For the marinade, bring water with salt and sugar to a boil, remove from heat and add vinegar. Pour hot marinade into jars. Sterilize 1 liter jars for 10 minutes, 2 liter jars for 15 minutes, 3 liter jars for 25 minutes.

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Roll cucumbers pickled with vinegar into jars, turn them over, let cool and store.

Cucumbers marinated in cucumber juice.

Ingredients:

1.2-1.5 kg small cucumbers
20 g garlic
20-25 g horseradish root
1 horseradish leaf

For the marinade:

1 liter cucumber juice
30 g salt
20 ml 9% vinegar

Cooking method:

To prepare cucumbers pickled with vinegar according to this recipe, you need to place a horseradish leaf, garlic and horseradish root, cut into circles, on the bottom of sterilized jars. Fill the jar tightly with cucumbers. Pour boiling water over, leave for 10 minutes, then drain the water. Bring cucumber juice and salt to a boil, remove from heat and pour in vinegar. Pour hot marinade into jars of cucumbers, roll up, turn over and leave until cool.

Ingredients:

600-650 g cucumbers
30 g onions
10 g garlic
15-20 g dill and parsley
3-4 peppercorns
2 clove buds
1 bay leaf

For the marinade:

1 liter of water
75 g sugar
45 g salt
50 ml 9% vinegar

Cooking method:

The amount of ingredients for this recipe for cucumbers pickled with vinegar for the winter is calculated for a 1 liter jar. Pre-soak the cucumbers for 2 hours. Then put them in a jar, top with chopped onions, garlic and herbs, add spices. For the marinade, bring water with salt and sugar to a boil. Pour vinegar into a jar and add hot marinade. To cover with a lid. Sterilize for 8-9 minutes.

Ingredients:

600-650 g cucumbers
20-30 g onions
10 g garlic
15-20 g of herbs (dill, tarragon, basil)
1 horseradish leaf
1 bay leaf
2-3 black peppercorns
15 ml 9% vinegar

For the brine:

1 liter of water
60 g salt
25 g sugar

Cooking method:

The recipe is for a 1 liter jar. Pour vinegar into the bottom of the jar, put onion, garlic, herbs and spices cut into rings. Fill the jar with cucumbers. Bring water with salt and sugar to a boil. Pour boiling brine over cucumbers. Cover the jar with a lid and sterilize for 7-8 minutes. Then roll up the jars of cucumbers pickled in vinegar, turn them over and let cool.

Cucumbers in sorrel marinade.

Ingredients:

1.5 kg cucumbers
15 g garlic
2 dill umbrellas

For the marinade:

800 ml water
400 g sorrel leaves
50 g salt
30 g sugar

Cooking method:

For this recipe for delicious pickled cucumbers, you need to pre-soak them for 2 hours. Then put them in jars, topping them with garlic, dill and currant and cherry leaves. Pour boiling water over, leave for 15 minutes, drain. For the marinade, chop the sorrel very finely, add water, and bring to a boil. Add salt and sugar. Pour the boiling mixture into the jars, roll up, turn over and let cool. These homemade pickled cucumbers are very tasty and aromatic.

Cucumbers are like barrel cucumbers.

Ingredients:

2 kg cucumbers
20 g garlic
10-15 g horseradish root
2 dill umbrellas, horseradish and black currant leaves
5 g oak bark
peppercorns

For the brine:

1 liter of water
60 g salt

Cooking method:

To pickle cucumbers as indicated in this recipe, they must first be soaked for several hours. Place black currant leaves, chopped horseradish root, garlic, dill umbrellas, oak bark, and pepper at the bottom of jars scalded with boiling water. Fill the jar with cucumbers, cover with a horseradish leaf. To make the brine, bring water and salt to a boil and cool. Pour the cold brine into the jars, cover them with gauze and place on a tray. Leave to ferment for 2-3 days at room temperature. During this time, the cucumbers will change color and acquire a characteristic taste. Drain the brine from the cucumbers into a separate container. Pour boiling water over the jars of cucumbers, leave for 2-3 minutes and repeat the procedure. Bring the drained brine to a boil, pour into jars, roll up, turn over and let cool.

Look at the photos of pickled cucumbers according to the recipes presented on this page:

Ingredients:

600 g cucumbers
1 dill umbrella
15 g garlic
5 g mustard seeds
50 ml vinegar
15 g salt
20 g sugar

Cooking method:

The ingredients for this pickled cucumber recipe are for a 1 quart jar. Pre-soak the cucumbers for 2 hours. Pour vinegar into the bottom of a sterilized jar, add dill and garlic. Fill the jar with cucumbers, add mustard, salt and sugar. Fill the jar to the top with boiling water and sterilize for 5-7 minutes.

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Then roll up, turn over and let cool.

Ingredients:

1.5-1.7 kg cucumbers
30 g garlic
leaves of horseradish, cherry, black currant
5-6 peas of allspice
dill umbrella

For the marinade:

1 liter of water
200 ml 9% vinegar
30 g salt
80 g sugar

Cooking method:

To prepare pickled cucumbers for the winter according to this recipe, you need to put them in jars, top them with horseradish, cherry and blackcurrant leaves, add garlic and spices. Pour boiling water over, leave for 10 minutes, then drain the water. For the marinade, bring water with salt and sugar to a boil. Remove from heat, pour in vinegar. Fill the jars with hot marinade, immediately roll up, turn over and let cool.

The video “Pickled cucumbers for the winter” demonstrates the simplest recipes:

Cucumbers marinated with red currant juice.

Ingredients:

1.2-1.4 kg of cucumbers
5 leaves each of black currant and cherry
15 g garlic
20 g horseradish root
6-8 peas of allspice

For the marinade:

700 ml water
500 g red currants
50 g salt
50 g sugar

Cooking method:

Before deliciously pickling cucumbers, you need to first soak them for 3-4 hours. Then place them tightly in jars, topping them with leaves, chopped garlic and horseradish root, add peppercorns. Pour in boiling water and leave until cool. Then drain the water. For the currant marinade, pour 350 ml of water and bring to a boil. Rub the entire mass through a sieve, add the remaining water, and bring to a boil. Add salt and sugar. Pour boiling marinade over cucumbers.

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Roll up, turn over and let cool.

Canned cucumbers with apples.

Ingredients:

1.5-1.8 kg cucumbers
400-500 g sour apples

For the brine:

1 liter of water
50 g salt
50 g sugar

Cooking method:

Pre-soak the cucumbers for 3-4 hours. Without peeling, cut the apples into slices and cut out the seeds. Place half of the currant and cherry leaves on the bottom of the jars. Place apples and cucumbers on top, cover with remaining leaves. Pour boiling water for 3-5 minutes, then drain the water and repeat pouring. To brine delicious pickled cucumbers for the winter, according to this recipe, you need to bring water with salt and sugar to a boil. Pour the boiling brine into the jars, roll up, turn over and let cool.

Ingredients:

1.8-2 kg fresh cucumbers
5-6 black peppercorns
dill umbrellas

For the marinade:

1 liter of water
200 g chili ketchup
200 ml 9% vinegar
200 g sugar
60 g salt

Cooking method:

To pickle cucumbers for the winter in jars as indicated in this recipe, they must first be soaked for 3-4 hours. Place 2-3 black peppercorns and an umbrella of dill on the bottom of sterilized liter jars. Fill the jars with cucumbers. To make the marinade, combine water with ketchup, sugar and salt and bring to a boil. Boil until sugar and salt dissolve. Then pour in the vinegar and remove from heat. Pour the flammable marinade over the cucumbers. Cover the jars with lids and sterilize for 15 minutes. Then roll up, turn over and let them cool.

Pickled gherkins “Spicy”.

Ingredients:

2 kg gherkins
5-10 g fresh hot pepper
10-15 clove buds
6 bay leaves
5 g ground cinnamon
6-8 peas each of black and allspice

For the marinade:

1 liter of water
40 g salt
75 g sugar
100 ml 9% vinegar

Cooking method:

To prepare pickled cucumbers according to this recipe, gherkins, hot peppers cut into rings and spices must be placed in sterilized jars. Pour boiling water for 20 minutes. Drain the water, measure its volume and use it to prepare the marinade. Add salt and sugar to the water, bring to a boil, pour in vinegar and remove from heat.

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Pour the boiling marinade into the jars, immediately roll up, turn over and leave until cool.

Bulgarian pickled cucumbers.

Ingredients:

2-1.2 kg small cucumbers
50 g onions
15 g garlic
1 small horseradish leaf
2-3 bay leaves
3-4 peas each of allspice and black pepper

For the marinade:

1 liter of water
65 g sugar
40 g salt
120 ml 9% vinegar

Cooking method:

Before pickling cucumbers, they must first be soaked for 3-4 hours. Then put them in jars, top with chopped onions and garlic, add spices, and cover with a small leaf of horseradish. Pour in boiling water and leave for 15 minutes. Drain the water and use it to prepare the marinade. Add salt, sugar and bring to a boil. Pour in vinegar and remove from heat. Pour hot marinade into the jars, immediately roll up, turn over and let cool.

Ingredients:

500-600 g small cucumbers
70 g carrots
50 g onions
10-15 g horseradish root
10-15 g dill
75 ml 9% vinegar
20 g salt
75 g sugar
1 bay leaf
3-5 g mustard seeds
2-3 peas each of black and allspice

Cooking method:

The recipe is for a 1 liter jar. Before preparing pickled cucumbers for the winter, they must first be soaked for 3-4 hours. Cut the carrots and horseradish root into circles, the onion into half rings, and chop the dill. Place the cucumbers tightly in a jar, sprinkle with vegetables and herbs, add spices. Add salt, sugar and vinegar. Fill the jar with cucumbers to the top with boiling water, sterilize for 10-15 minutes.

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Then roll up, turn over and let cool.

Marinated gherkins with tarragon.

Ingredients:

1 kg gherkins
20 g garlic
tarragon leaves
5-6 black peppercorns

For the marinade:

1 liter of water
60 g salt
20 g sugar
40 ml 9% vinegar

Cooking method:

To prepare pickled cucumbers according to this simple recipe, you need to place them tightly in jars, add chopped garlic, tarragon and peppercorns. Pour boiling water over and leave for 20-30 minutes. Drain the water and use it to prepare the marinade. Add salt and sugar to the water, bring to a boil, add vinegar and remove from heat. Immediately pour the marinade into the jars, roll up, turn over and leave until cool.

Cucumbers in apple juice.

Ingredients:

1.5-2 kg cucumbers
1 dill umbrella
5-6 blackcurrant leaves
sprig of tarragon

For the marinade:

1 liter apple juice
30 g salt
40-50 g sugar
10 ml 9% vinegar

Cooking method:

To prepare pickled cucumbers with vinegar for the winter according to this recipe, you need to pre-soak them for 2 hours. Then put them in a sterilized jar, add blackcurrant leaves, dill and tarragon. Pour boiling water over, leave for 10-15 minutes, then drain the water. Bring apple juice to a boil, add salt and sugar, boil for 2-3 minutes. Pour in vinegar and remove from heat. Pour the boiling marinade over the cucumbers, roll up, turn over and let cool.

Ingredients:

1.4-1.5 kg small cucumbers
2 dill umbrellas
10-15 g garlic
5 g oak bark

For the marinade:

1 liter of water
50 g sugar
40 g salt
100 ml 9% vinegar
5 g mustard seeds
5-6 black peppercorns

Cooking method:

To pickle cucumbers with vinegar for the winter according to this recipe, they must first be soaked for 3-4 hours. Place garlic and chopped oak bark at the bottom of the prepared jars. Fill the jars tightly with cucumbers and place dill on top. Bring the water for the marinade to a boil, add salt, sugar and spices, boil for 1 minute. Pour in vinegar and remove from heat. Pour hot marinade over cucumbers. Sterilize 1 liter jars for 10-12 minutes, 2 liter jars for 15-17 minutes. Then roll up, turn over and let cool.

Ingredients:

1.4-1.5 kg of cucumbers
15-20 g garlic
2 bay leaves
4 sprigs parsley

For the marinade:

1 liter of water
60 g salt
100 g sugar
100 ml 9% vinegar
3-4 peas of allspice
5 g coriander seeds

Cooking method:

Before pickling cucumbers for the winter, they must first be soaked for 3-4 hours. Then put them in jars, topped with garlic, parsley and bay leaves. For the marinade, bring water with salt, sugar and spices to a boil, remove from heat and pour in vinegar. Pour marinade over cucumbers. Sterilize 1 liter jars for 7-10 minutes, immediately roll up, turn over and let cool.

Ingredients:

1 kg cucumbers
300 g onions
50 g carrots
6-7 black peppercorns
4-5 sprigs of dill

For the marinade:

1 liter of water
100 ml 9% vinegar
100 g sugar
50 g salt

Cooking method:

Cut cucumbers, onions and carrots into slices, place in sterilized jars, top with herbs, add peppercorns. For the marinade, bring water with salt and sugar to a boil, add vinegar and remove from heat. Pour boiling marinade over vegetables. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 20 minutes.

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Then roll up, turn over and wrap until cool.

Cucumbers in tomato juice.

Ingredients:

1.5 kg cucumbers
20 g garlic
10 g horseradish root
3 bay leaves
5-6 black peppercorns
dill umbrella

For filling:

1 liter tomato juice
45 g salt

Cooking method:

To prepare pickled cucumbers as indicated in this recipe, they must first be soaked for 3-4 hours. Place garlic, horseradish cut into slices, bay leaves, peppercorns and dill at the bottom of sterilized jars. Then add cucumbers. Add salt to tomato juice and bring to a boil. Pour boiling juice into jars and sterilize: 1 liter jars for 10 minutes, 2 liters - 15-17 minutes, 3 liters - 23-25 minutes. Roll up, turn over and let cool.

Cucumber slices, canned with dry mustard.

Ingredients:

2 kg cucumbers
100 g garlic
50 g parsley
50 g salt
100 g sugar
100 ml vegetable oil
100 ml 9% vinegar
10 g mustard powder
3-5 g ground black pepper

Cooking method:

Before pickling cucumbers in jars according to this recipe, small vegetables need to be cut lengthwise into 4 parts, large ones - into 8 parts. Pass the garlic through a press, finely chop the greens. Mix all the ingredients and leave to marinate for 6-8 hours. Then put into jars along with the resulting marinade. Sterilize jars with a volume of 0.5 l 10-1 2 minutes, 1 l - 15-20 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

2 kg cucumbers
80-100 g garlic
60 g dill
30 g prepared mustard (sauce)
100 ml vegetable oil
100 ml 9% vinegar
100 g sugar
50 g salt
3-5 g ground black pepper

Cooking method:

To pickle cucumbers for the winter in jars as indicated in this recipe, small vegetables need to be cut lengthwise into 4 parts, large ones into 8 parts. Add mustard, ground pepper, sugar, salt, vinegar, chopped herbs and pressed garlic to the cucumbers. Leave for 6-8 hours. Then put the cucumbers with the resulting marinade into prepared jars and sterilize jars with a volume of 0 5 liters - 10-12 minutes, 1 liter - 15-20 minutes. Roll up the jars, turn them over and wrap them until they cool.

As practice shows, you can pickle cucumbers for the winter together with other vegetables.

Ingredients:

1 kg cucumbers
500 g squash
20 g garlic
10g fresh hot pepper
2-3 sprigs of parsley, celery, dill
blackcurrant and cherry leaves

For the brine:

1 liter of water
60 g salt

Cooking method:

Cut the squash into 4 pieces. Place cucumbers and squash in jars, top with garlic cloves, hot pepper rings, leaves and herbs, and pour boiling brine over them. Leave at room temperature for 3-4 days. At this time, the brine may spill out of the jars, so it is better to place them on a tray. Then drain the brine into a separate container. Pour boiling water into the jars, leave for 15 minutes, drain the cooled water. Repeat the procedure again. Filter the brine and bring to a boil. Pour brine over vegetables. Roll up the jars and wrap until cool.

Cucumbers "Emerald".

Ingredients:

2 kg cucumbers
garlic
spicy herbs and spices to taste

For the marinade:

1.5 liters of water
50 g salt
75 g sugar
10 g citric acid
50 ml vodka

Cooking method:

To prepare cucumbers pickled with vodka for the winter, they need to be doused with boiling water and immediately immersed in very cold water. Place tightly in a 3 liter jar, top with spicy herbs and garlic, add spices. For the marinade, dissolve salt, sugar and citric acid in boiling water. Pour the boiling marinade over the cucumbers and leave for 5 minutes. Drain the liquid, bring to a boil and pour back into the jar for 5 minutes. Drain and bring to a boil. Pour the boiling solution into a jar, add vodka and roll up. Cucumbers pickled with vodka can be consumed within a couple of weeks.

Canned cucumbers in the microwave oven.

Ingredients:

1.2-1.5 kg of cucumbers
2 dill umbrellas
20 g horseradish root
20 g garlic
30 ml vodka
6 peas each of allspice and black pepper

For the brine:

1 liter of water
30 g salt
10 g sugar

Cooking method:

The recipe for these cucumbers, pickled with vodka, is designed for 2 1-liter jars. Pre-soak the cucumbers for 2 hours. Place an umbrella of dill, pieces of horseradish root, peppercorns, and peeled garlic on the bottom of sterilized jars. Place the cucumbers tightly. To make the brine, bring water to a boil, remove from heat, dissolve salt and sugar in it. Pour into the jars, not adding more than 2 cm to the edge. Place the jars in the microwave oven for 3-5 minutes at maximum power. The brine in the jars should boil; the exact time depends on the power of the microwave oven. As soon as the liquid boils, remove the jars and pour 15 ml of vodka into each.

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Immediately roll up, turn over and let cool.

Ingredients:

2 kg cucumbers
40 g garlic
20 g horseradish root
4-5 blackcurrant leaves
1 horseradish leaf
2 dill umbrellas
2 bay leaves
6-7 black peppercorns

For the marinade:

1 liter of water
50 g salt
25 g sugar
5 g citric acid

Cooking method:

To pickle cucumbers for the winter with citric acid, they must first be soaked for 3-4 hours. Then put in sterilized jars, topped with garlic cloves, pieces of horseradish root, leaves and dill, and add spices. Combine all ingredients for the marinade and bring to a boil. Pour boiling marinade into jars of cucumbers and sterilize: 1 liter volume - 15 minutes, 2 liters - 25 minutes, 3 liters - 35 minutes. Roll up cucumbers pickled for the winter with citric acid, turn them over and let cool.

Canned cucumbers with citric acid without sterilization.

Ingredients:

2 kg cucumbers
30 g garlic
20 g horseradish root
dill umbrellas
hot pepper to taste

For the marinade:

1 liter of water
50 g salt
5-10 g sugar
5 g citric acid

Cooking method:

Before pickling cucumbers in jars, they must first be soaked for 3-4 hours. Place garlic, hot pepper rings and pieces of horseradish root on the bottom of liter jars. Fill the jars with cucumbers, put an umbrella of dill on top. Place the jars on a tray and pour boiling water over them until it splashes out a little. Leave for 5 minutes. Drain the water, measure its volume and use it to prepare the marinade. Pour salt, sugar, citric acid into it and bring to a boil. Pour boiling marinade into jars, roll up and turn over. Cucumbers pickled with citric acid should be allowed to cool.

2 kg cucumbers
12 lemons
3-4 bay leaves
2-4 peas each of black and allspice

For the marinade:

1 liter of water
40 g salt
150 g sugar
5 g citric acid

Cooking method:

For this recipe for pickled cucumbers with citric acid, pour boiling water over the lemon and cut into slices. Place the cucumbers in sterilized jars, add bay leaf, pepper and lemon (1 circle per 1 liter jar). Pour boiling water over the cucumbers for 20 minutes. Then drain the water and use it to prepare the marinade. Add salt, sugar, citric acid and bring to a boil. Pour the boiling marinade into the jars, roll up, turn over and wrap until cool.

The best recipes for pickled cucumbers are presented in this video:

Olga Nagornyuk

How to pickle cucumbers: delicious recipes

Pickled cucumbers, amazingly crunchy and leaving a sweet and sour taste on the tongue, are one of our favorite snacks. In winter, they replace expensive fresh cucumbers, so every housewife tries to stock up on this delicious product in the summer. We will tell you how to pickle cucumbers and offer delicious recipes for preserving them.

Which cucumbers are suitable for pickling?

To make pickled cucumbers firm and crispy, it is important to choose them correctly. In this case, you need to take into account:

cucumber variety. There are special varieties intended for conservation: “Lilliput”, “Zabiyaka”, “Elegant”, “White Angel”, “Competitor”, “Universal”, “Voronezh”. They have thin skin and dense flesh; moreover, they do not lose their taste after preservation, unlike salad cucumbers.

You can visually identify suitable varieties by their small size and the presence of black thorns;

freshness. You won’t get any crunch from soft and limp cucumbers, so buy only those that were showing off in the garden yesterday.

It’s easy to check the freshness of a cucumber: break it with your hands. If it splits into pieces with a crunch, you have a fresh vegetable in front of you. If the cucumber bends, but is in no hurry to break, know: such a product cannot be preserved.

When the cucumbers are only slightly wilted, their elasticity can be restored by soaking the vegetables in cold water for several hours;

size. The best option is up to 10 cm: they will easily fit into a jar and will be well soaked in the marinade. Leave larger samples for salting.

How to pickle cucumbers: recipe for crispy cucumbers

Cucumbers preserved according to this recipe turn out crispy, with a perfectly balanced sweet and sour taste - in general, delicious.

Product consumption per liter jar:

cucumbers - 700 g;

dill - 1 umbrella (no inflorescence - use a couple of ordinary branches);

parsley - 2 leaves;

garlic - 1 small clove;

horseradish - a small part of a leaf or 3-4 spine plates;

hot pepper - 2 rings;

sugar - 2 heaped teaspoons;

salt - 1 heaped teaspoon;

bitter black pepper - 5 peas;

vinegar - 30 ml.

Conservation procedure

Wash the jar thoroughly and dry. It is not necessary to sterilize the dishes, since during preservation they will already be heat treated with boiling water.

1. Wash the cucumbers under running water. You can get rid of prickly pimples by rubbing one cucumber against another. There is no need to trim the ends of the cucumbers, just pick off the places where the stem attaches.

2. Place dill, parsley, garlic, horseradish and hot pepper in the bottom of the jar, and then fill it with cucumbers. We recommend laying them vertically, this will allow you to place more vegetables and leave less free space.

If you are using a three-liter jar, then choose a horizontal laying method - it is the most optimal for such containers.

3. In a separate bowl, bring water to a boil (about 600 ml) and pour over the cucumbers. The glass should not crack: vegetables “take away” the temperature from the water, lowering its degree. Cover with a metal lid and let stand for 20 minutes. While the cucumbers are standing, make a second portion of boiling water.

4. Drain the water from the jar, then pour salt and sugar into it, add peppercorns and pour in vinegar. Fill the jar with new boiling water and screw on the lid. Don't overdo it: hot glass becomes more brittle and can crack easily.

5. Using a towel to avoid getting burned, turn the jar upside down and make sure no air gets in. Place the jar upside down and let cool. After which you can move it to the pantry or basement.

How to pickle cucumbers: recipe without vinegar

In this recipe, the ingredients are based on 5 liter jars:

cucumbers - 3.5 kg;

dill - 5 umbrellas (one in each jar);

garlic - 5 small cloves;

horseradish - 1 sheet (to be torn into small pieces and divided equally between five jars);

black pepper - 20 peas (4 pieces in each jar);

salt - 5 tablespoons (one per serving);

bay leaf - 5 pcs. (one per serving);

citric acid - 5 pinches (one per jar).

Cooking procedure

During the preparation phase, wash the jars with warm water and baking soda or detergent, and then let them dry.

1. Wash the cucumbers thoroughly. The dirt will come off easier if you first soak the vegetables in water for half an hour. Rinse the horseradish and dill.

2. Place the cucumbers and herbs among the jars, trying to fill all the available space.

3. Dissolve all the salt in 500 ml of boiling water, then pour into jars at the rate of 100 ml for each. Top up with plain water, cover with a lid and shake so that the salt solution is evenly distributed throughout the jar.

4. Place the jars on plates (this way the brine will not get on the table or floor), without covering tightly with the lids. Within 2 days, fermentation processes should begin in the brine. Shake the contents of the jars periodically to speed up this process.

5. When the cucumbers change color to yellow, pour the brine into a saucepan and boil it, so you will get the marinade you need. At this time, rinse the cucumbers in the jars: pour boiling water over them for 10 minutes, then drain it into the sink.

6. Pour the marinade into the washed cucumbers, add pepper and a pinch of citric acid to each of the jars. Roll up the lid and wrap the jar with a towel. After cooling, move the cucumbers to a cool place.

How to pickle cucumbers: recipe in a bag

Cucumbers pickled in a bag are not suitable for long-term storage, but they are ready to eat after 2 hours.

You will need:

cucumbers - 1 kg;

salt - 1 teaspoon. spoon;

garlic - 2 medium cloves;

dill, parsley;

2 plastic bags.

Procedure

1. Wash the greens and cucumbers. Cut off the ends of the cucumbers and then place them in a bowl. Finely chop the parsley, garlic and dill.

2. Add the herbs and salt to the cucumbers and stir. Place everything in the first bag, tie it, then put it in the second and leave for a couple of hours.