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It often happens that store blanks resemble homemade pickles only at the first time after the release of products on the shelves. And then their taste deteriorates greatly, becoming just a sour product that you don't even want to eat. This will not happen if you yourself cook sweet pickled cucumbers for the winter. At the same time, many recipes do not require large labor costs, both in time and in the additional products used. Especially if the cucumbers have grown on their own plot.

We are in site We love to eat sweet pickled cucumbers in winter, so we recommend you a few recipes for sweet cucumbers for the winter. It will be convenient for summer residents to get to know them in order to choose the one they like. It remains only to figure out the peculiarities of the recipes for preparing this mouth-watering snack and get to work. You should not grab the first recipe you like, it is better to look through all of them. And also carefully read the tips posted in the middle of the article. They will be useful not only for beginners in the business of harvesting for the winter, but also for experienced hostesses.

Rules you need to know for harvesting sweet cucumbers for the winter

For a start, it is supposed to pick up the fruits that are suitable in size. It is better to choose those cucumbers that have not grown more than 10-12 cm. They should be dense with a small number of seeds. It is desirable that they belong to special varieties suitable for salting. It is recommended to discard all damaged fruits at this stage.

It shouldn't take long between harvesting and preparing sweet crunchy cucumbers for the winter. The most suitable option is to start harvesting right away. Work begins with washing under running water. Then the cucumbers are supposed to be soaked for 3 hours. This time can be increased by 2 hours.

The jars in which the fruits will be placed must be sterilized, and the iron lids must be boiled (or scalded with boiling water). Along the way, you should prepare a material in which ready-made crispy pickled sweet cucumbers for the winter will gradually cool down. This can be a blanket, blanket, or an old down jacket. Now you can start working directly on the workpiece.

Sweet cucumbers for the winter

Recipe 1. Sweet and sour cucumbers for the winter

This original recipe comes from Germany. It can rightfully be called a national dish. This preparation will diversify the diet of the winter menu.

The recipe for pickled sweet crunchy cucumbers for the winter is designed to use liter cans. Each jar should take up to 700 g of cucumbers, 3 cloves of garlic, a little dill. The marinade will take 0.5 liters of water with 50 ml of 9% vinegar, as well as salt and sugar, 1.5 and 3 teaspoons, respectively.

This recipe requires sterilization. For this, cucumbers with garlic and dill must be placed in jars. Add salt, sugar and vinegar there. It remains only to pour water into the jars and put it in a container for sterilization. Boil such a workpiece for 2 minutes.

Roll up hot jars and put wrapped up to cool for two days.

Recipe 2. Pickled sweet cucumbers for the winter, recipe without sterilization.

Most often, this method is used in order to reduce the time spent working with a workpiece. At the same time, the shelf life of cucumbers does not differ from those that have been sterilized.

One three-liter jar is supposed to stock up on one and a half kilograms of cucumbers. Sometimes this figure can vary within 200 grams. For such a weight, cucumbers are useful: 6-8 cloves of garlic, several sprigs of parsley, half a teaspoon of dill seeds.

You will have to add 10 black peppercorns, 2 cloves, 1 bay leaf, 3 teaspoons of acetic acid to the marinade. One can will hold up to 1.5 liters of water. You will also need salt and granulated sugar - 3 and 6 tablespoons each. It is worth noting that in sweet cucumbers there should always be twice as much sugar as salt. It is with this proportion that the intended result is achieved.

Put herbs with garlic, dill and cucumbers in three-liter jars. Everything is supposed to be poured with boiling water and covered with a sterile metal lid. Leave the cucumbers for 15 minutes.

Now the water is supposed to be drained. Add pepper, cloves and bay leaves to the jars. Pour boiled water again, which can be drained after 20 minutes.

This water is supposed to be boiled again by adding salt and sugar to it. Pour vinegar into it, wait until it boils again. Now pour in the cucumbers and roll up. Cool jars with the workpiece should be wrapped upside down.

May readers forgive editors for this lyrical digression. Simply, some of them may stop at one of the presented recipes for sweet cucumbers. And the tips can be very helpful.

• Multiple pouring of boiling water allows you to maintain the density of the fruit.
• If you add a little vodka to the marinade, then the cucumbers will have a unique crunch.
• Bitter pepper will add a special taste to sweet cucumbers. Then they will become sweet and sour.
• Cucumbers become hard when mustard seeds are added to the marinade.
• For those who like to dream up, it is worth remembering that it is allowed to put various herbs, leaves of fruit trees and shrubs, as well as honey and various types of vinegar in the marinade. So you can diversify the basic recipes to your taste.
• Summer residents who are against vinegar in the marinade should remember that it can be safely replaced with other products that are equally powerful in their action. For example, take citric acid. For a three-liter jar of cucumbers, you will need to take a teaspoon of this powder. Another source of acid is red currant. It can simply be poured into a jar of sweet crunchy cucumbers so that it fills as much of the free space as possible. And then roll up as indicated in the recipe.

Recipe 3. Sweet cucumbers for the winter recipes with mustard.

This seasoning gives the cucumbers a special savory taste. They are pleasantly spicy, so they can be used both as an independent dish and as an ingredient in a salad.

The components of the blank are presented per liter jar: 500-700 grams of cucumbers, 2-3 cloves of garlic, 8 peppercorns, 2 teaspoons of mustard seeds (you can replace with powder, but take only 1 tsp), half a teaspoon of grated horseradish and a tablespoon of chopped dill (or a couple of whole twigs). All this must be placed in sterile jars.

Now you need to prepare the marinade. For one and a half liters of water, it is supposed to take 1.5 tablespoons of salt and 3 tablespoons of sugar. They need to be dissolved in water and boiled. After that, it is supposed to pour in vinegar and pour cucumbers over it. It remains to sterilize the cans within 10 minutes. Wrap the rolled up jars and place for cooling.

Recipe 4. Assorted with tomatoes.

Put 1 kg of cucumbers, 150 grams of carrots cut into rings in a three-liter jar, if you wish, you can add a small onion, currant leaves with horseradish (3 pcs.), 800 grams of small tomatoes and sprigs of dill with parsley. All vegetables can be stacked or cucumbers on the bottom and tomatoes on top.

Then start cooking the marinade. Add 40 grams of salt and 90 grams of sugar to boiling water (consumption of ingredients is given for 750 ml), pour a glass of apple cider vinegar (6%). After boiling, pour it into a jar, which must be sterilized within 20 minutes from the moment the water boils in the jar.

The specified marinade is good because it can be used not only for cooking sweet cucumbers for the winter. It can be taken when harvesting zucchini and squash. Or make a new version of the assortment that will appeal to most household members.

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. Sweetened with the appropriate marinade, vegetables are a great addition to potatoes, chicken or other meats.

How to close sweet cucumbers for the winter?

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

1. Fresh cucumbers are soaked for several hours in water, periodically changing it.
2. Among the set of herbs and spices used, there should be components that give not only an additional taste, but also a crunch to the fruit: horseradish leaves and root, currant leaves, grapes, mustard powder.
3. A standard set of additives used in canning vegetables: dill umbrellas, horseradish leaves, currants, garlic, hot pepper, black and allspice peas, bay leaves.
4. To keep the cucumbers crisp when prepared in the form of salads, do not exceed the recommended cooking time.
5. The degree of sweetness, pungency and piquancy in each recipe can be adapted to suit your taste by changing the proportions of the marinade components.

Sweet crispy cucumbers for the winter without sterilization

To prepare delicious and crunchy cucumbers in a sweet sauce for the winter, medium-sized fresh fruits of the correct shape are selected, which are prepared properly by rinsing under running water and soaking for several hours. Whole copies are placed in a jar, or after cutting 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

1. Cucumbers are filled in jars, putting herbs and spices on the bottom of each.
2. A marinade is boiled from water, salt, sugar, boiled for 5 minutes, then vinegar is poured in and cucumbers are poured with the mixture.
3. They immediately roll up sweet pickled cucumbers for the winter, wrap them up.

Sweet and sour cucumbers for the winter

The following recommendations will help to close sweet and sour cucumbers for the winter without sterilization, which can be safely stored under room conditions. The appetizer turns out to be harmonious in taste, moderately sweet, with a pleasant sourness. To preserve the crunch of the fruits, they should be poured not with boiling water, but with water cooled to 90 degrees.

Ingredients:

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

Preparation

1. Cucumbers are placed in jars with herbs and spices.
2. Pour the contents with hot water, drain after 20 minutes.
3. Repeat pouring one more time.
4. The drained liquid is supplemented with salt, sugar, vinegar, poured into jars.
5. Cork sweet crunchy cucumbers for the winter, wrap them up.

Sweet and spicy cucumbers for the winter

The recipe for sweet-hot cucumbers for the winter will satisfy the needs of eaters who especially respect snacks "with a twinkle". The desired pungency will be provided by a chili or hot pepper pod, the amount of which can be varied to taste. Sprigs of parsley and carnation buds will add extra piquancy.

Ingredients:

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

Preparation

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

Sweet pickles for the winter

The following recipe for sweet-pickled cucumbers for the winter is also performed without sterilization and does not take much time. At the same time, the appetizer turns out to be spicy, with the desired crunch, moderately salty and with a sweetish note. If storage is supposed to be in the cold, you can not wrap the jars, but let them 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 tsp;
• greens, spices.

Preparation

1. The jars are filled with cucumbers with garlic, herbs and spices.
2. Pour boiling water over the contents for 20 minutes.
3. The water is drained, salted, sweetened, boiled for 5 minutes, vinegar is added.
4. Pour the marinade into jars.
5. Sweet crunchy cucumbers are sealed for the winter, 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, vinegar 9% is used as a preservative, and chopped carrots and onions are added to give the snack special taste characteristics along with other spices and spices. The calculation is given for one can of 3 liters.

Ingredients:

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

Preparation

1. Spices and herbs are placed at the bottom of the cans and filled with cucumbers.
2. Salt, sugar are poured on top, vinegar is poured in and hot water is added.
3. Cover the containers with a lid and sterilize in a bowl with boiling water for 20 minutes.
4. Cork delicious crunchy sweet cucumbers for the winter, insulate.

Sweet cucumbers for the winter with citric acid

This recipe for sweet crunchy cucumbers for the winter is performed with citric acid, which will be especially appreciated by opponents of using vinegar in preparations. The appetizer works out to be softer in taste, without an unwanted vinegar aftertaste. For perfect preservation, cucumbers are poured twice with boiling water and for the third time only with brine.

Ingredients:

• cucumbers - 2 kg;
• garlic - 4 cloves;
• Bulgarian sweet, hot peppers and carrots - to taste;
• water - 1.5 l;
• salt - 4 tsp;
• sugar - 8 tsp;
• citric acid - 1 tsp;
• greens, spices.

Preparation

1. Put greens, spices and cucumbers on the jars.
2. Pour the contents of the containers with boiling water twice.
3. The infusion is supplemented with salt, sugar, boiled, poured into jars.
4. Lemon is poured into each jar, the vessels are sealed, wrapped.

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 safety for a long time. The number of products is based on one liter can.

Ingredients:

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

Preparation

1. Put herbs, spices and garlic in jars, fill them with cucumbers.
2. Pour boiling water over the contents of the containers, leave for 15 minutes.
3. Repeat pouring one more time.
4. The infusion is salted, sugar is added, boiled.
5. Vinegar is poured directly into the jars, mustard grains are poured, everything is poured with brine.
6. Cork sweet crunchy, wrap up.

Sweet cucumbers with tomatoes for the winter

For those who prefer to harvest assorted for the future, 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 given for a three-liter jar.

Ingredients:

• cucumbers and tomatoes - 1 kg each;
• garlic - 4 cloves;
• bell pepper - 1 pc.;
• onions - 0.5 pcs.;
• parsley - 2 branches;
• water - 1.5 l;
• salt - 1 tbsp. a spoon with a slide;
• sugar - 5 tbsp. spoons;
• vinegar 9% - 2 tbsp. spoons;
• greens, spices.

Preparation

1. The jars are filled with cucumbers, adding spices, herbs, onions, bell peppers and garlic to the bottom.
2. Add salt and sugar to the jar, pour boiling water to the top for 15 minutes.
3. The marinade is drained, boiled and the contents of the containers are poured over them again, adding vinegar to each.
4. The workpiece is sealed and wrapped until it cools completely.

Sweet cucumbers in oil for the winter

Cooked sweets with the addition of butter are characterized by an original presentation and an exquisite, unusual taste that will surprise every gourmet or fastidious eater. Such a workpiece differs from the classic one both in the way the recipe is executed 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

1. Cut the cucumbers into circles or slices, mix with the rest of the ingredients from the list, and leave for 3 hours.
2. Spread the mass in jars, sterilize for 10 minutes.
3. The appetizer is sealed with boiled lids, insulated until it cools.

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, will emphasize the taste of the accompanying dish and make it more appetizing. If desired, the composition of the workpiece can be supplemented with hot pepper.

Pickled cucumbers are, of course, different from lightly salted ones. Because we cook pickled ones for the winter, and lightly salted ones for the next consumption.

I have already given articles. I gave it separately. Now it's time to harvest pickled cucumbers for the winter. Yes, not just pickled, but crispy, plump. This is what we are going to do now.

How to pickle cucumbers. Step-by-step pickled cucumber recipes with various sterilization options

In this article, you will find 3 best and simple recipes, in my opinion, how to prepare pickled cucumbers for the winter. They differ in sterilization methods and ingredients.

Read, watch and procure. I wish you success!

Menu:

1. Pickled cucumbers in liter jars for the winter

Ingredients:

• Cucumbers

• Stems (petioles) and horseradish leaves
• Garlic
• Hot peppers
• Black currant leaves
• Cherry leaves
• Dill umbrellas
• Salt, sugar
• Vinegar 9%

Preparation:

1. We must have sterilized jars with lids ready. We sterilize as follows: rinse the jars well with soda or mustard, do not rinse the jars for sterilization with detergents.

2. Put the washed clean cans in a cold oven, set the temperature to 130 ° C and after the oven heats up, keep them there for 5 minutes, turn off the oven, open the door and let the cans cool completely. That's it, the banks are ready. Well, just fill the lids with boiling water, also for 5-10 minutes.

3. Cucumbers should be fresh, young, 8-15 cm long. Of course, you can take another length, but I'm talking about the best option. And those cucumbers that are longer can be canned chopped, not whole.

4. Choose cucumbers with bumps over smooth ones. As I already wrote in the article about lightly salted cucumbers, do not take bitter cucumbers for pickling. They will remain bitter even after salting. Salt does not kill bitterness.

If you buy cucumbers, ask the sellers if their cucumbers are suitable for preservation. Not all varieties of beautiful cucumbers can be canned for the winter.

5. Rinse cucumbers well and cut off the ends on both sides. Fill the cucumbers with plain cold water, not boiled. We leave for 1-2 hours, but not longer, so that the cucumbers do not sour.

We will marinate in liter jars. This is convenient because even if someone comes to visit, there will be enough jars of cucumbers and at the same time they are eaten in one sitting.

We lay the spices, prepare our future pickled cucumbers for the marinade

6. Let's get down to spices. Horseradish is an indispensable ingredient, it gives crispness and strength to cucumbers. If the horseradish leaves are very large, tear or cut into smaller ones and put them first in clean, sterilized liter jars. Do not try to shove the entire sheet into the jar, half or even a quarter of the sheet is enough.

7. In each jar put one leaf of currant, two leaves of a cherry, 1 clove of garlic, cut in half and a piece of horseradish stalk. Later we will add an umbrella of dill to each jar.

There should not be too many spices. Enough, 10% of the jar capacity.

9. On top of the cucumbers, we put the second part of the same spices, currant leaf, horseradish stalk, clove, halved garlic.

10. If there is room left in the jars, put a small cucumber on top and add chopped cucumbers so that the jar is full to the top. Cut hot pepper and put a couple of small pieces in each jar together with the seeds.

Who does not like spicy, although pickled cucumbers will not turn out very spicy, you can not do this. Do not put hot peppers.

11. On top, put one or two dill umbrellas in the jar. That's it, our jars are fully assembled and ready for marinade.

Cooking the marinade

12. For every liter of water, we take 2 tablespoons of salt and one tablespoon of sugar. We put a few bay leaves, a few peas of black allspice, you can also add mustard seeds. Well, if there is, then add a mixture for pickling cucumbers. All this is there.

13. Put the pan on fire, bring to a boil. Let it boil for 3-4 minutes and the marinade is ready.

14. But before pouring the marinade, we still need to sterilize the cucumbers and spices. To do this, little by little, pour a little ordinary boiling water into each jar and pour the same amount into other jars, then return to the first one and add a little more.

15. And so top up the reception in 3-4., So that your banks do not burst. Pour right up to the neck so that all the greens are flooded with water. Cover the jars with lids. Leave it to stand for 4-5 minutes.

16. Then drain the water and repeat the procedure. Fill with boiling water, cover with lids and now leave for 5-7 minutes. The cucumbers should warm up well.

17. To drain water from cans, the contents of which should remain inside, special polyethylene lids with holes are sold. It is very convenient. Be careful. Do not burn yourself!

If this is not done, then such jars will not be stored for a long time, they will swell.

We start pickling cucumbers

18. Bring the marinade to a boil and immediately, almost boiling, pour into the jars. Our cans are hot, so you can fill in the marinade without being afraid.

19. At the same time, fill the lids with which we will close the jars with boiling water.

20. You will notice that we have not added vinegar yet. I think it's wrong to add vinegar to the marinade. It will evaporate strongly when boiled. Therefore, we will add it directly to the jars. Add 30-35 ml to each jar. 9% vinegar. This is about 2 tbsp.

21. After adding vinegar, add marinade to the very top of the jars. When pouring, we try to get bay leaves, allspice peas and other spices from the marinade into each jar.

Attention! Use rock salt when salting. Do not take extra salt and especially iodized salt. Cucumbers can be soft.

22. Close the cans with sterilized lids and roll them up. We turn over each jar with the lid down. Check if it is leaking.

23. Well, that's all. Our pickled cucumbers, delicious, crunchy, are ready for the winter. We leave the jars to cool with the lids up, without closing anything, otherwise the cucumbers will steam up.

Then we put the cucumbers for storage, again with the lids up.

You can try them after a couple of weeks, but it's best to leave them for the winter and start opening them after a couple of months.

Bon Appetit!

1. Pickled cucumber recipe with original sterilization

   

   Ingredients:

   For a 1 liter can:

   • Cucumbers

   

   • Horseradish stems (petioles) - 1-2 pcs.
   • Black currant leaf - 1-3 leaves
   • Cherry leaf - 2-3 leaves
   • Dill umbrella - 1 pc.
   • Garlic - 1-2 cloves
   • Allspice - 2-3 peas
   • Black pepper - 2-3 black peppercorns
   • Salt - 2 tsp
   • Sugar - 3 tsp
   • Vinegar 9% - 50 ml.

   Preparation:

   

   1. Wash cucumbers well and fill with cold water for 1-2 hours.

   We will marinate in liter jars.

   2. Cut the horseradish stalks into pieces to fit in the jar. We do not always take horseradish leaves, sometimes only one stem. They are the most important ones, on which the crunch of cucumbers and density depend.

   3. Put in each jar 2-3 chopped pieces of horseradish stalk, 2-3 leaves of currant and cherry, 1-2 cloves of garlic, I usually cut them in half. On an umbrella of dill. 2-3 peas of allspice and 2-3 peas of black peppercorns.

   

   4. For cucumbers, cut off the ends on both sides and put them in jars.

   

   5. Usually it is not possible to fill the jars completely with whole cucumbers. Therefore, we add the chopped ones to the jar.

   6. Pour boiling water over the jar lids and leave for 5-7 minutes to sterilize.

   

   7. To sterilize cucumber jars, we need a large saucepan. At the bottom of the pan, put some thick rag or put a plate so that the cans do not touch the bottom.

   8. Install the cans in the pot. We pour 2 teaspoons of salt into each jar, I remind you again, take coarse rock salt. Do not use extra salt or iodized salt.

   

   9. Fall asleep in 3 teaspoons of sugar and pour in 50 ml. 9% vinegar.

   We start to sterilize

   

   10. Cover the jars with prepared lids and very carefully start pouring hot water into the pan. Poured a little on one side, pour on the other, on the third, etc., so that our banks do not burst. Do not pour water directly onto the jars. Try to pour along the sides of the pot.

   

   11. Pour water about the shoulders of the banks. We put the pan on fire and sterilize the jars after boiling for 20 minutes.

   

   12. Sterilized jars, immediately after we take them out of the pan, pour boiling water under the very top.

   

   13. We roll up the jars with lids, turn them over, no need to wrap the jars and let them stand for 30 minutes.

   

   14. That's all. Our pickled cucumbers are ready.

   We store everything canned in a cool room, but such cucumbers will survive at room temperature, not by the battery, of course.

   Bon Appetit!

   1. Video - Recipe for crispy pickled cucumbers for the winter without sterilizing cans

   Bon Appetit!

You will not surprise anyone with a summer cottage or a garden plot, and harvesting, of course, is accompanied by the preparation of various preparations for the winter. Even if you do not have your own plot, it will not be difficult to prepare a couple of jars of pickled cucumbers.

I do not know a single person who would not love such a snack. Crispy, juicy, aromatic cucumbers are just a hit among cold snacks. If you still think they are difficult to pickle, this article will change your mind.

I share with you the recipes that you can easily implement for your blanks. A canned pickle appetizer is a great addition to a variety of dishes, whether hot or cold. By the way, we still have supplies for you.

Menu:

1. Pickled cucumbers with horseradish and mustard

Few people dislike canned pickles. Such an appetizer is always in demand on the table, besides, they are perfect 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 pieces
• Garlic - 2-3 cloves
• Mustard - 0.3 tsp
• Horseradish root - 20 g
• Allspice black pepper - 3-4 peas
• Salt - 1 tbsp spoon
• Sugar - 2 tbsp. spoons
• Vinegar essence - 1 tsp

Pickling steps:

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

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

3. Place the cucumbers in the jar, try to do it 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. After that, drain the liquid, add vinegar, cover with metal lids.

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

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

2. Pickled cucumbers

A recipe proven over the years, my grandmother still cooked according to it. And now mom and I are rolling up the jars. Delicious crunchy cucumbers will please everyone. The amount of ingredients for two three-liter cans.

Ingredients:

• Cucumbers - 4 kg
• Dill umbrellas - bunch
• Garlic - 6-8 cloves
• Cherry leaves - 4-6 pcs
• Root, horseradish leaves - to taste
• Bitter pepper to taste
• Salt - 3 tbsp. spoons
• Vinegar 9% - 300 ml
• Sugar - 6 tbsp. spoons
• Black peppercorns - 6-8 pieces
• Allspice - 6-8 pieces
• Bay leaf - 4-5 pieces

Pickling steps:

1. Rinse 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. Put in each jar dill umbrellas, root, horseradish leaves, peeled garlic cloves, black pepper and sweet peas, cherry leaves, bitter pepper, if you like it sharper.

3. Place the soaked cucumbers in the 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. Prepare the brine in another saucepan at this time. Bring three liters of water to a boil. Add salt, sugar, pepper, bay leaves. Add the vinegar to the brine before pouring it into the jars.

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

Enjoy the taste, bon appetit to you!

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

Gherkins are a variety of small cucumbers. They turn out to be insanely tasty, crunchy almost like from a store, only several times better. At the same time, there are no difficulties at all during pickling. Be sure to close a couple of jars, by the new year, such cucumbers will be irreplaceable. Recipe for a liter jar.

Ingredients:

• Gherkins - 600 g
• Bay leaf - 1 piece
• Dill - 2 umbrellas
• Black currant leaves - 6 pcs
• Cherry leaves - 5 pcs
• Vinegar 70% - 8 ml
• Water - 400 ml
• Salt - 2 tsp
• Sugar - 1 tsp

Pickling steps:

1. Thoroughly rinse all greens, leaves, umbrellas.

2. Wash the gherkins well and dry.

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

4. At the bottom of the still hot jar, place a part of cherry leaves, black currant, dill umbrella. Then place the gherkins tightly, and on top of the remaining leaves, dill.

5. Boil water, pour in gherkins, cover and leave for 10-15 minutes.

7. Add the vinegar, then roll up the lid.

8. The jar must be wrapped with something warm, turning the bottom up. After a day, remove it to 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 pieces
• Garlic - 8-10 cloves
• Horseradish root - 1 piece
• Mustard beans - 8 tsp
• Coriander - 4 tsp
• Peppercorns - 20 pieces
• 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

Pickling steps:

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

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

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

4. Lay 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 more.

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

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

8. Wrap the jar upside down in a warm blanket. Leave to cool.

After 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 straightforward. You will also learn the secret from the video to keep your jars from exploding. Look, take notes, make preparations in a good mood. I wish you success.

Enjoy your meal!

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

Delicious dishes for you, see you soon!