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...
Every housewife's dream. To achieve the desired result, many of them have to go through the difficult path of trial and error. But in fact, preparing crispy pickled cucumbers for the winter is not at all difficult, you just need to know a few important secrets.
For example, in order for pickled cucumbers to be tasty and crispy, they must be young, with thin skin and dark pimples, small in size (7-8 cm) and collected no later than a day before pickling. It’s better, of course, if these are cucumbers from your own garden. But if this is not possible, take proven cucumbers on the market. Before pickling, cucumbers must be soaked for 2 to 6, or even up to 8 hours (depending on the recipe) in cold water, changing it often. Moreover, the colder the water in which the cucumbers are pre-soaked, the crispier the result will be.
Proven recipes for pickled cucumbers
Spices also need to be treated with due attention. For example, you shouldn’t add a lot of garlic; the cucumbers will turn out soft. But add cloves, allspice, black currant leaves and bay leaves as desired, they will not affect the result. You can add other spices if they are provided for in the selected recipe. That's all. Choose a recipe, fortunately we have found a lot of them for you, follow all the steps indicated in the recipes, and delicious pickled crispy cucumbers will dilute with their presence your cozy “cellar” with all kinds of preparations.
Pickled crispy cucumbers (method No. 1)
Ingredients (per 1 liter jar):
2 kg small cucumbers,
2 cloves of garlic,
1 carrot,
1 dill umbrella,
1 sprig of parsley,
1 tsp vinegar essence.
For the marinade:
1 liter of water,
1 tbsp. salt (heaped)
2 tbsp. Sahara,
5 black peppercorns,
3 cherry leaves,
3 buds of cloves.
Preparation:
Soak the cucumbers in water for 6 hours, then put them in jars along with garlic, carrots, dill and parsley. Pour boiling water over the jars of cucumbers and leave for 10 minutes. Drain the water and pour boiling water again, then add sugar, salt, spices, leaves to the drained water and let it boil. Pour the prepared marinade over the cucumbers, add 1 tsp to each jar. vinegar essence, roll up and wrap until completely cool.
“Fragrant” cucumbers (method No. 2)
Ingredients for 1 liter jar:
cucumbers,
1 onion,
1 clove of garlic,
5 peas of allspice,
1 bay leaf.
For the brine:
500 ml water,
4 tsp Sahara,
2 tsp salt,
4 tsp 9% vinegar.
Preparation:
Wash the cucumbers thoroughly, trim the ends and soak for 3 hours in cold water. Place spices, onion and garlic cut into rings at the bottom of the jar. Then place the cucumbers tightly in the jar. Boil the brine, pour it over the cucumbers and sterilize the jars for 10 minutes. Then roll it up, turn it over and wrap it up.
Pickled cucumbers (method No. 3)
Ingredients (for 3 liter jar):
1.8 kg cucumbers,
2 dill umbrellas,
1 horseradish leaf
3-4 cloves of garlic,
6-7 black peppercorns,
2 currant leaves,
6 tsp Sahara,
3 tsp salt,
5 tbsp. table vinegar.
Preparation:
Wash the greens and cucumbers under running cold water. Place herbs, garlic and pepper cut into small pieces at the bottom of the prepared jars. Then pack the cucumbers tightly into the jar, add salt, sugar and vinegar directly into the jar and fill with cold water. Then place the jar of cucumbers in a saucepan with cold water and bring to a boil over low heat. After 2-3 minutes from the moment of boiling, roll up the jars. Cucumbers must remain green at the time of rolling. Turn the jars over, cover and leave to cool.
Crispy pickled cucumbers with grated horseradish and tarragon
Ingredients (per 1 liter jar):
small cucumbers,
2-3 sprigs of parsley,
2 cloves of garlic,
2 cherry leaves,
1 ring of sweet pepper,
horseradish leaves, dill, tarragon, hot pepper - to taste.
For the marinade (per 500 ml of water):
30 g sugar.
40 g salt.
Bay leaf,
peppercorns,
70 ml 9% vinegar.
Preparation:
For this recipe, choose small cucumbers (no more than 7 cm) without defects, bitterness or voids inside. Wash them and soak them for 3 hours in cold water, then rinse under running water and cut off the ends on both sides. Place cherry leaves, horseradish, dill, parsley, peppers, garlic and tarragon at the bottom of 1 liter jars. Fill the jars with cucumbers, pour boiling water over them and leave for 20 minutes, then repeat this procedure. Prepare the marinade by adding everything to the water except vinegar (add it when the water boils). Pour the boiling marinade over the cucumbers and roll up the jars.
Lemon cucumbers
Ingredients (for 3 liter jar):
1 kg cucumbers,
2-3 cloves of garlic,
1-2 bay leaves,
2 tbsp. dill with seeds,
1 tbsp. chopped onion,
1 tsp grated horseradish
1 liter of water,
100 g salt,
1 tbsp. Sahara,
1 tbsp. citric acid,
a few black peppercorns.
Preparation:
Wash the cucumbers thoroughly, cut off the ends and soak in cold water for 3 hours. Place dill, bay leaf, horseradish, onion, garlic and peppercorns at the bottom of a 3 liter jar. Then place the prepared cucumbers tightly in the jar. Pour water into a saucepan, add sugar, salt, citric acid, bring to a boil and pour this boiling marinade over the cucumbers in the jar. Cover the top of the jar with a pre-sterilized lid and sterilize the jars of cucumbers in boiling water for 15-20 minutes. Roll up and leave to cool at room temperature.
Crispy pickled cucumbers in apple juice
Ingredients (for 3 liter jar):
small cucumbers (how many will fit in a jar),
2-3 black peppercorns,
1 dill umbrella,
1 sprig of mint,
1 currant leaf,
2 buds of cloves.
For the marinade:
Apple juice,
salt - 1 tbsp. for 1 liter of juice.
Preparation:
Scald the cucumbers with boiling water and trim the ends. Place a currant and mint leaf on the bottom of each jar, add spices and fill the jars with cucumbers, and then fill them to the top with boiling marinade made from apple juice and salt. Sterilize the jars by almost completely immersing them in boiling water within 12 minutes from the moment of boiling, but no more, otherwise your cucumbers will not turn out crispy. When the time is up, roll up the lids of the jars, turn them over and wrap them, and leave them like this until they cool completely.
Cucumbers marinated with bell pepper, basil and coriander “Khrum-Khrumchiki”
Ingredients (for 3 liter jar):
500-700 g cucumbers,
3-4 sweet peppers,
3-4 cloves of garlic,
1 dill umbrella,
1 horseradish root,
2-3 sprigs of basil,
1 tsp coriander seeds.
4 peas of allspice,
3 black peppercorns.
For the marinade (per 1 liter of water):
4 tbsp. salt,
2 tbsp. Sahara,
3 tbsp. 9% vinegar.
Preparation:
Wash the cucumbers and trim the ends, remove the seeds from the peppers and cut into 4 pieces. Place dill, garlic, basil and peeled horseradish root at the bottom of the prepared jar. Then pack the cucumbers and peppers tightly into the jar. For the marinade, add salt and sugar to the water, bring to a boil, remove from heat, add vinegar and pour it into the jars of cucumbers. Cover with a lid and leave for 15 minutes. When the time is up, drain the marinade and bring it back to a boil. Add coriander, peppercorns to the jar and fill the contents of the jars with hot marinade. Roll it up, turn it upside down, and the next day put it in a cool place.
Crispy cucumbers marinated with mint leaves, onions and carrots
Ingredients:
2 kg cucumbers,
1 small head of garlic,
1 small onion
1 medium carrot
4 leaves each of horseradish, cherry, currant,
1 sprig of dill along with an umbrella,
3 sprigs with young fresh mint leaves,
1.2 liters of water,
3 tbsp. salt (without top),
2 tbsp. Sahara,
3 tbsp. fruit vinegar.
Preparation:
Select cucumbers of the same size, wash them, cut off the ends and soak in cold water for 5-6 hours. Place cherry, currant, horseradish and mint leaves, garlic cloves and carrots cut into slices at the bottom of dry sterilized jars. Place the cucumbers there, in the jar, tightly, to the very top. Place onion, cut into rings, over the cucumbers, and dill on the onion. Dissolve sugar and salt in water, let the water boil and pour this brine over the cucumbers twice, and the third time pour vinegar into the drained brine, let it boil and add a little water. Pour this brine over the cucumbers, roll up the lids, turn over and leave for 5-6 hours. And only then put it away for storage.
Sweet and sour cucumbers “Bulgarian style”
Ingredients (per 1 liter jar):
cucumbers,
1 dill umbrella,
1 horseradish leaf
1 sprig of carrot tops,
5 peas of allspice,
1 clove of garlic,
water,
1 tsp salt,
2 tsp Sahara,
50 ml 9% vinegar.
Preparation:
Soak the cucumbers for 1-2 hours in cold water. Place dill, horseradish leaf, carrot tops, black peppercorns and a clove of garlic into each jar. Add vinegar. Cut off the ends of the cucumbers and place them in jars. Fill the jars with cucumbers with cold water (preferably filtered). Add salt and sugar to each jar. Place the jars in a container and fill it with cold water up to the hangers of the jars. Place on the fire, bring the water to a boil and sterilize the jars for 5-7 minutes from the moment of boiling. Loosely cover the jars with lids during sterilization. After this, roll up the jars, turn them over and, without wrapping them, cool to room temperature. After cooling, place the jars of cucumbers in the refrigerator for several hours (overnight is possible), and then store.
Marinated crispye cucumbers “Pine aroma”
Ingredients (for 3 liter jar):
1 kg cucumbers,
4 young pine branches (5-7 cm).
For the marinade (per 1 liter of water):
2 tbsp. salt,
1 tbsp. Sahara,
½ cup 9% vinegar.
Preparation:
Wash the cucumbers, cut off the ends, pour over boiling water and then ice water. Place half of the pine branches on the bottom of the prepared jar, then place the cucumbers tightly, and place the remaining pine branches between them. Pour sugar and salt into the water, bring it to a boil and immediately remove from heat. Fill the jars with cucumbers to the brim with boiling water, cover with a lid and leave for 15-20 minutes. After this, pour the marinade back into the pan, bring to a boil, pour in the vinegar, stir and pour the hot marinade over the cucumbers. Roll up the jars, turn them upside down, wrap them up and leave for 2 days. Then store in a cool place.
Crispy cucumbers with oak leaves
Ingredients (for 10 1 liter cans):
5 kg of fresh small cucumbers,
10 cloves of garlic,
10 dill umbrellas,
10 black currant leaves,
10 oak leaves,
5 small horseradish leaves,
30 black peppercorns,
30 allspice peas,
10 tsp grain mustard,
2.4 liters of water,
3 tbsp. salt,
5 tbsp. Sahara,
150 ml 9% vinegar.
Preparation:
Wash the cucumbers well and soak in cold water for 4-6 hours. Place spicy herbs, black and allspice, garlic cloves and mustard into clean and sterilized jars. Place the cucumbers tightly and neatly on top. For the marinade, pour water into a saucepan, add sugar and salt, let it boil, turn off the heat and add vinegar. Pour the prepared marinade over the cucumbers in the jars, cover them with lids and sterilize for 5 minutes from the moment of boiling. Then roll up, turn over and let cool slowly.
Marinated crispy cucumbers with oak bark
Ingredients (per 1 liter jar):
small cucumbers,
2 cloves of garlic,
½ horseradish leaf
1 dill umbrella,
2 cherry leaves,
1 black currant leaf,
3-4 black peppercorns,
3-4 allspice peas,
½ hot pepper
⅓ tsp. oak bark,
1.5 tsp. salt,
1.5 tsp. Sahara,
30 ml table vinegar.
Preparation:
Soak the cucumbers in cold water for 5-6 hours. Place spices, oak bark and cucumbers in jars. Fill the contents of the jars with boiling water, let stand until the next water boils. Drain the first water and fill the cucumbers with the second water, and again let them stand for a while. After the second time, drain the water, add salt, sugar and vinegar directly to the jars, fill the jars with fresh boiling water and roll up.
Pickled gherkins with cinnamon
Ingredients (for 3 liter jar):
cucumbers - how many will fit into the jar,
15 clove buds,
6 bay leaves,
3-4 cloves of garlic,
1 tsp ground cinnamon,
black and allspice peas,
1 small pod of hot pepper,
1.2-1.4 liters of water,
2 tbsp. salt (without top),
2 tbsp. sugar (without top),
1 tbsp. 70% vinegar.
Preparation:
Soak the cucumbers for 6-8 hours, cut off the ends, scald with boiling water and, placing them in sterilized jars, pour boiling water for 20 minutes. Then drain the water and bring to a boil again. Pour salt, sugar, cinnamon, spices, garlic, hot pepper into a jar of cucumbers, fill with boiling water, add vinegar to the jar, roll up and wrap.
Prepare crispy pickled cucumbers according to our recipe and enjoy crunching in winter not only with snow outside, but also with delicious cucumbers at the table.
Happy preparations!
Larisa Shuftaykina
The most delicious canned cucumber recipe will be of interest to any housewife. There are quite a few variations of preparation and each deserves attention.
The most delicious recipe for canned cucumbers for the winter
Required Products:Liter of clean water
- 3 cloves
- one and a half glasses of red currants
- a large spoon of granulated sugar
- onion
- garlic clove
- cucumbers – 0.6 kg
- salt – 2.6 tablespoons
- black aromatic peppercorns
Cooking features:
Wash the cucumbers and place the spices at the bottom of the jar. Place fruit vertically. Free half a glass of currants from the branches, sort and rinse. Distribute the berries between the cucumbers. Pour the hot sauce over the vegetables, immediately cover with a lid, sterilize for 10 minutes, screw on the lids, and wrap in a blanket. Make a brine: boil water, add sugar and salt, add red currants.
Canned crispy cucumbers - the most delicious recipe
You will need:Cucumber fruits - how much will be included?
- dill umbrella
- hot pepper rings – 3 pcs.
- garlic clove – 5 pieces
- horseradish leaf
- a couple of bell pepper rings
- two currant leaves
- coarse table salt – 20 g
- acetylsalicylic acid – one and a half tablets
How to prepare:
Fill with cool water, let stand for 6 hours. Prepare containers, pour boiling water over the lids. Peel the garlic, wash the herbs, chop the pepper. Place horseradish leaves, currant leaves and dill sprigs on the bottom. Fill the container tightly with cucumbers. Add garlic cloves, spread pepper. Pour boiling water on top, cover with lids, and cool until you can hold the rolls in your hands. Pour the liquid into a saucepan, add 100 ml of boiling water, and boil. Add salt and crushed acetylsalicylic acid tablets. Screw the containers on immediately.
Canned crispy sweet cucumbers - the most delicious recipe
Ingredients:A teaspoon of hot paprika
- a large spoon of black pepper
- 150 g tomato paste
- garlic – 180 g
- sunflower oil – 240 g
- kitchen salt - according to taste
Cut both ends off the cucumbers. Cut large fruits into 4 parts. You should get even long strips. Press the garlic through a press. Add the remaining ingredients except acetic acid. Place over moderate heat. After half an hour, the fruits will float in the sauce. Taste it, which should be spicy and not too salty. Simmer the vegetables for about a quarter of an hour, pour in table vinegar. Place the fruits in prepared sterilized containers. Pour the sauce on top and sterilize for half an hour.
What do you think?
Original preparation with apples
You will need:
Handful of currants
- garlic clove – 3 pieces
- cherry leaf
- cloves – 12 pieces
- granulated sugar – 5 teaspoons
- cucumbers – 2 kg
- allspice peas – 12 pieces
- vinegar essence - two teaspoons
- kitchen salt – 4 teaspoons
Cooking features:
Chop the garlic into slices and wash the greens. Place cucumber fruits in clean jars. Fill the gaps with apple slices and spices. You can leave the peel of the fruit. Fill the container with boiling water, add salt and sugar, pour the syrup on top again, wait 10 minutes and pour the brine into the saucepan again. Boil the contents. Pour 2 small spoons of vinegar into a jar and roll up the boiled lids. Unwrap the containers and wrap them in a blanket.
Canned cucumbers with tomatoes - the most delicious recipe
Ingredients:Tomatoes and cucumbers - how many will be included
- citric acid – 0.6 teaspoon
- laurel leaf
- 70 g kitchen salt
- peppercorns
- 0.6 tsp. citric acid
- onions - a couple of pieces
- cherry, currant and oak leaves - 3 pieces each
- a sprig of amaranth
- sweet pepper – 2 pieces
- 3 cloves of garlic
How to prepare:
Steam the jar, let it dry, add horseradish and dill, a few cherry leaves, a sprig of amaranth, oak and currants to the bottom. Place tomatoes and cucumbers in containers. Throw in 3 aspirin, add seasonings. Pour in a couple of liters of boiling water. Do this very carefully so that the jar does not crack. Immediately roll up, turn upside down and wrap until completely cooled.
Canned spicy crispy cucumbers recipe is the most delicious
- small cucumber fruits – 4 pcs.- 10 pieces of cherry leaves
- ? kg gooseberries
- garlic head
- 5 red currant leaves
- large horseradish leaf
- spring water – 3.6 liters
- a small root of horseradish
- carnation flowers – 10 pcs.
- a dill stem with an umbrella
For the marinade:
Sugar – 3.1 tbsp. l.
- table salt – 2 tbsp. l.
- 80 ml vinegar
- liter of water
Cooking features:
Wash the cucumbers thoroughly. Fill them with cool water and let stand for 3 hours. Wash the greens and dry with napkins. Chop finely. Peel the horseradish root and garlic and chop finely. Place the slices in a bowl and stir thoroughly. Cut off the ends of the cucumber fruits and sterilize the containers. In each of them put a tablespoon of a mixture of horseradish, garlic and herbs. Arrange the cucumbers tightly, heat for about 15 minutes. Add granulated sugar, acetic acid, salt, and cloves to the water drained from the vegetables. Cook the marinade mixture over low heat and then package it. Cool the rolls with the lids down.
Canned cucumber salad recipe is the most delicious
Required ingredients:
A couple of allspice peas
- carrot
- two onions
- laurel leaf – 2 pcs.
- cucumbers
- a teaspoon of dry dill seeds
For the marinade filling:
1.6 liters of water
- 75 g kitchen salt
- 0.145 kg granulated sugar
Cooking features:
Steam containers with lids in advance. Wash the cucumbers. Peel a few onions and carrots. Cut the cucumbers crosswise into thin slices. Chop the onion into thin rings and grate the carrots. Throw a good garlic clove, cut into slices, into each container, add a small spoonful of dry dill seeds, allspice peas, and a couple of bay leaves. Place onion rings on top, and then a carrot and cucumber layer. Alternate layers until the end of the jar. Make the marinade: boil 1.6 liters of water, dilute 75 g of table salt, 0.15 kg of sugar in it, pour in a glass of acetic acid. Pour boiling marinade into jars, cover with lids, and sterilize for 35 minutes. Remove and close tightly. If you want to maintain a beautiful appearance, do not turn the seams over.
Canned spicy crispy cucumbers recipe is the most delicious
You will need:
Small cucumbers - approximately 1 kg
- coarse salt – 6 tablespoons
- hot pepper pod
- garlic clove – 4 pcs.
- a bunch of dill
How to prepare:
Take elastic and young cucumber fruits and rinse them thoroughly. Cut off two ends. Cut the washed pepper lengthwise, remove the seeds, and cut into thin strips. Add 2/3 of the dill and sliced garlic cloves to the bottom of the jar. Arrange the cucumbers tightly, sprinkle them with garlic and strips of pepper. Add salt, cover with a lid and shake the container. Boil some water and pour in the contents of the seams. Drain the water after a few minutes, boil it and immediately pour in the saline solution. Cover the container with a saucer, place a not very heavy weight, and leave for a couple of days.
Canned cucumbers gherkins recipes the most delicious
Required components:
1.6 kg gherkins
- horseradish leaf – 2 pcs.
- bay leaf packaging
- a pack of allspice
- a pack of black peas
- onion head – 5 pcs.
- hot pepper in pods
- granulated sugar – 10 tablespoons
- sprigs of dill flowers – 5 pcs.
- salt – 5.1 tbsp. l.
- currant leaf – 5 pcs.
- sweet pepper pod – 5 pcs.
- several garlic heads
- acetic acid – 15 tablespoons
- a pack of dry mustard seeds, coriander peas - one pack each
- cherry leaves – 5 pcs.
- granulated sugar – 10 tbsp. l.
Cooking features:
Soak the gherkins in advance. Three hours is enough to soak small fruits. However, the average soaking time is 5 hours. Sterilize seaming containers. Pre-wash the dishes with soda and rinse in clean water. Place the container with the neck at the bottom on the steamer and hold it over the steam for about 10 minutes. Treat the lids in the same way. Unfold the sterile container onto an absorbent cotton towel. Before adding spices, add some water, leave after sterilization. Place in jars along with spices.
Recipe with vodka
You will need:
Cucumbers
- horseradish and cherry leaves
- currant leaves
- a couple of tablespoons of salt
- vodka – 50 ml
- black peppercorns
- dill umbrella
Cooking features:
Wash the cucumbers and remove the ends on both sides. Wash the greens, put them in a saucepan, throw in the peppercorns, and place the vegetables on top. Make cucumber pickle: dissolve 50 ml of vodka and 2.1 tablespoons of salt in a liter of water. Pour the resulting cold brine over the cucumbers, cover the container with a lid, and leave for a day.
Appetizer recipe with parsley
Ingredients:
Cucumber fruits – 4 kg
- a glass of sugar
- dessert spoon of pepper (ground)
- a glass of sugar
- a bunch of parsley
- a glass of sunflower oil
- garlic - one head
- a glass of table vinegar
- 1 tbsp. granulated sugar
Cooking features:
Wash the indicated number of cucumbers. Wash them, cut off the “spouts” and “tails”. Cut large fruits lengthwise into 4 parts. Divide the smaller ones in half. Place the prepared vegetables in a saucepan. Chop the dill and add it to the cucumbers. Pour 1 tbsp on top. sunflower oil, 1 tbsp. table vinegar, 85 g salt. Add sugar to the resulting marinade, add a dessert spoon of chopped spicy pepper. Chop the garlic into slices and place it in a saucepan, wait 4-6 hours. The vegetables will begin to release their juices and marinating will begin to occur. Take half-liter containers and fill them with cucumber slices. Place fruits in jars vertically. Fill to the top with marinade and roll up.
Pickled cucumber... It contains a rich bouquet of subtle aromas and a play of light in amazing green shades. He is still the most favorite guest of a festively laid table in winter. Traditions are still strong in Rus'. It has long been the custom that not a single feast was held without the accompaniment of a good appetizer such as herring, pickled mushrooms, sauerkraut and, of course, pickles. For 300 years in Moscow until the beginning of the 20th century, in the last days of October, a pickled cucumber festival was held in the markets. It was believed that it was at this time that barrels of pickles should be uncorked. Both kings and nobles loved pickles. The cucumber came to us during the time of Ivan the Terrible and almost immediately “fell into the barrel”: our ancestors found its taste too bland and began to pickle it, like mushrooms. In addition, salting helped preserve the crop for the winter.
Merchants from different parts of Moscow brought whole carts of barrels of pickled cucumbers to the markets, unsealed them in pictures, and treated them to the people. It is known that each district of the capital had its own signature pickling recipes, which were kept in the strictest confidence. Of course, vodka was generously served to those who loudly praised the cucumbers. These days people flocked to the market squares in droves, anticipating fun, plentiful snacks and free drinks. This is how the holiday of the Pickled Cucumber was born and for several centuries delighted Muscovites, which has been completely undeservedly lost in our days. Times change, but the classic remains - vodka is eaten with crispy pickles even today.
Preparing cucumbers for the winter is an excellent reason to be proud of your culinary abilities and achievements. Indeed, despite the seemingly simplicity of the process and the product itself, this matter has its own subtleties, which it is better to learn about in advance in order to avoid disappointment from a failed dish. Many housewives keep their secrets secret and are reluctant to share them with others, but with all the breadth of our Russian soul we will share with you all the intricacies of preparing cucumbers for the winter and new recipes. As they say, everything is for the good and for the sake of preserving tradition.
Let's start, first of all, by answering the question, what qualities should cucumbers suitable for canning have? Preparing cucumbers for the winter is not an easy task. How to make the right choice? First, and very important, the fruit must be fresh. To make the cucumber crunchy, you need to choose only juicy, fresh vegetables. If you don’t have your own garden, you will have to buy cucumbers at the market. Take this matter responsibly. Walk around, ask the price, take a closer look and don’t be shy, touch the fruit you like. A juicy cucumber will be hard and strong to the touch. A soft, limp fruit indicates that it has not been on sale for the first time, and such a cucumber will not crunch after pickling.
Many people know that not all varieties of cucumbers are suitable for preparing cucumbers at home for the winter. Which ones are better to choose? Cucumbers are available for salad, pickling and universal purposes. Salad varieties are only suitable for consumption raw; they are not suitable for rolling into jars. Such fruits have a thick peel, so the marinade does not penetrate into them well. Universal varieties are intended for consumption both fresh and canned. But pickling cucumbers were bred specifically for preservation. They have a thin skin, which facilitates rapid absorption of brine. But these varieties also have their drawback - they quickly wither and turn yellow. Accordingly, their shelf life is significantly shorter.
How do salad varieties differ from pickling or universal varieties? Yes, first of all - the thorns on the fruit. Salad cucumbers always have light spines, but pickling and universal varieties have dark ones. If the fruit itself is bright, green, and its sides and ends are lighter in color, then it is suitable for preparations. At the same time, there should be no yellow or red spots on it. A cucumber for canning should be smooth, oblong, without visible thickening or mechanical damage. If you are not sure that the cucumber you like is of the pickling variety, you will have to check it for thin-skinnedness. This can only be done through experiment. To do this, take a cucumber and try to pierce the skin with your fingernail. If the skin comes off easily, it means that the fruit has a thin skin; it is a pickling cucumber.
There are three sizes of cucumbers: pickles - 3-5 cm, gherkins - 5-9 cm and greens - 9-14 cm. Fruits from 7 to 12 centimeters are suitable for canning in marinade. If you have larger specimens, cut the cucumbers into rings or pieces of the desired size. Cucumbers suitable for preservation have been identified, which means it’s time to start preparing them for the winter.
Ingredients:
Filling (calculation is given for a 3-liter jar):
1 liter of water,
1.5 stack. apple or grape juice
¼ cup Sahara,
¼ cup salt.
Preparation:
Pour boiling water over the cucumbers and then cold water. Wrap each cucumber in a grape leaf and tightly fill a three-liter jar with them. Pour the boiling sauce over the cucumbers three times and roll up. Grape leaves will preserve the green color of the cucumbers and give them a special taste.
pickling cucumbers,
1 horseradish leaf
3 dill umbrellas,
1 head of garlic along with herbs, cut into small pieces,
5 black currant leaves,
2 cherry leaves,
1 oak leaf,
200 g salt.
Preparation:
Place everything in a jar, fill with cold water, cover with gauze. Let stand for 4 days, periodically turning the jar over so that the salt is well dissolved. After the specified period, drain the brine. Fill the jar with cucumbers with cold water and drain the water again. Fill the cucumbers again with fresh cold water and cover with plastic lids. Store in a dry, cool pantry. Cucumbers prepared using this method are well preserved. However, for this it is necessary to fulfill the main condition: use only pickling varieties of cucumbers, and in no case salad varieties.
Ingredients for a 3-liter jar:
medium-sized pickling cucumbers,
1 horseradish leaf
1 large umbrella of dill,
2 bay leaves,
2-3 cloves of garlic, cut into thin slices,
½ pcs. green (it is more fragrant than red) indoor pepper “Ogonyok” with seeds,
6-8 black peppercorns,
100 g salt,
1.5 tbsp. Sahara,
1 tsp (without top) citric acid.
Preparation:
Place horseradish leaf, dill, bay leaf, garlic, indoor pepper and black pepper into a three-liter scalded jar. Then place well-washed, medium-sized cucumbers in a jar and pour boiling water over them. Leave for 30 minutes. Then pour this water into a saucepan, add salt and sugar. As soon as it boils, pour over the cucumbers and add citric acid. Immediately roll up, turn the jar upside down and wrap until cool.
Ingredients for a 3-liter jar:
1 dill umbrella,
1 currant leaf,
2-3 cloves of garlic,
4-5 black peppercorns.
Fill:
1 liter of tomato mass (fresh tomatoes chopped in a blender),
1 tbsp. salt,
1 tbsp. Sahara.
Preparation:
Place the prepared cucumbers and seasonings in a sterilized three-liter jar and pour boiling water over them. After 15 minutes, drain the water, bring it to a boil and pour it back into the jar for 15 minutes. Grind the ripe tomatoes using a blender or pass through a meat grinder, pour the resulting mass into a saucepan and put on fire. Add salt and sugar to the tomato mixture and bring it to a boil. Drain the water from the jar of cucumbers, pour in boiling tomato mixture and roll up. Turn it over, wrap it up.
Ingredients:
1.5-2 kg of cucumbers,
1 head of garlic,
1 carrot,
1 onion,
1.2 liters of water,
3 tbsp. fruit vinegar,
2 tbsp. Sahara,
3 tbsp. salt,
2-3 sprigs of mint,
leaves of cherry, currant, horseradish - 3-4 pcs.,
1 sprig of dill with an umbrella.
Preparation:
Wash the cucumbers, cut off the ends by 1-2 mm. Soak for 5-6 hours. Place cherry, currant and horseradish leaves, mint sprigs, garlic, carrots (in circles), cucumbers at the bottom of a sterilized jar, trying to fill the jar as tightly as possible. Place onion cut into slices on top and dill on it. Dissolve salt and sugar in water and boil. Pour the boiling solution over the cucumbers twice. For the third time, pour vinegar into the brine, boil, and add a little water. Pour boiling brine over the cucumbers. Roll up the lids. Turn over and wrap for 5-6 hours. Cucumbers prepared according to this recipe are stored well and for a long time. Instead of vinegar, you can take ½ cup of red currants.
Ingredients:
1.5-2 kg of cucumbers,
3 tbsp. (without top) salt,
3-4 leaves of cherry and black currant,
a small piece of horseradish
3 tbsp. fruit vinegar,
3 tbsp. Sahara,
1 sprig of dill with an umbrella,
1.2 liters of water,
1 head of garlic,
1 bay leaf,
1 peppercorns,
1 cinnamon stick,
2-3 clove buds.
Preparation:
Wash the cucumbers, cut off the ends, and soak for 5-6 hours. Place all the spices (except dill) at the bottom of a sterilized jar, then place the cucumbers. Place dill on top.
Prepare the brine. To do this, dissolve salt and sugar in water and boil the brine. Fill the jar to the top with it. Cover with a lid and let stand for 5-10 minutes, then drain the brine. Repeat this twice. On the third pour, pour vinegar into the brine and cover with a lid. Turn over, wrap and let stand for 3-4 hours. Store in a cool place (pantry).
Ingredients:
2 kg cucumbers,
100 g asparagus,
1 carrot,
3 cloves of garlic,
1 horseradish leaf
2 dill umbrellas,
3 black currant leaves,
6 peppercorns,
3 tbsp. vinegar (9%),
1 tbsp. Sahara,
3 tbsp. salt.
Preparation:
Place the cucumbers in cold water for 2 hours. Place a horseradish leaf, peeled and quartered carrots, garlic, dill, currant leaves, and pepper at the bottom of a sterile jar. Cut off the ends of the cucumbers, cut off the tough lower part of the asparagus shoots. Place cucumbers and asparagus tightly in a jar, add salt, sugar and vinegar. Fill with boiling water and roll up. Carrots can be cut into flowers - it won’t affect the taste, but how beautiful!
Ingredients:
2 kg cucumbers,
300 g sweet pepper,
300 g garlic arrows,
400 g red currants,
blackcurrant and cherry leaves,
4 tbsp. 9% vinegar,
3 tbsp. Sahara,
2 tbsp. salt.
Preparation:
Place the cucumbers in cold water for 2-3 hours. Peel the pepper and cut into strips. Place the cucumbers in jars, arranging them with currant leaves, cherries, strips of pepper, garlic arrows and red currant berries. Fill the jars with boiling water and let steep for 10 minutes. Drain the water, boil and refill the jars for 10 minutes. Drain the water again. Prepare the marinade. Boil the water drained from the jars with sugar and salt, add vinegar at the end and pour the boiling marinade over the cucumbers. Roll up the jars, turn them over and wrap them up.
In a very old book on home economics, I came across a completely original recipe for pickling cucumbers in a pumpkin, and it was noted that the cucumbers turned out to be especially pleasant to the taste. Two methods of salting are mentioned. In one of them, the shell of a large pumpkin serves as a vessel for pickling cucumbers; in another method, small hollowed-out pumpkins filled with cucumbers are placed in a tub mixed with cucumbers (“in bulk”), spices are added there, everything is filled with saline solution, covered on top with a wooden circle, on which a pressure is placed and the tub is taken out into the cold. The recipe below is suitable for both salting methods.
Ingredients:
10 kg of cucumbers,
100 g tarragon (greens),
100 g dill (greens),
100 g black currant leaves,
5 liters of water,
400 g salt.
Preparation:
Wash small pumpkins, cut off the top part (from the side of the stalk) and remove the seeds from them. Wash cucumbers and greens. Place cucumbers mixed with spicy herbs tightly into the hollowed out pumpkins, fill with brine, cover the pumpkins with the cut off top parts and secure them with wooden pins or tie them with a strong thread. Place the filled and closed pumpkins in the tub, top side up, filling the spaces between them with cucumbers and spices. Dissolve salt in water and pour this solution over the pumpkins and cucumbers placed in the tub. Cover the top with a clean cloth, place a wooden circle and a bend. There should be enough brine to cover the wooden circle. The weight of the oppression is usually equal to 1/10 of the weight of the cucumbers. Place the tub in a cold place, where it should be stored even after fermenting the cucumbers. If it is not possible to pickle cucumbers in a tub, pickle them in a large pumpkin, accordingly reducing the amount of salt and herbs.
So one more summer day, one of those that feeds the year, is left behind. Even rows of jars with cucumbers gazing welcomingly through the glass have already taken their place of honor, and the aromas of dill, garlic, black pepper and bay leaves still linger in the house, and this smell makes it so warm and cozy that it seems that winter doesn’t matter at all. Let it come, we are already ready for it.
Happy preparations!
Larisa Shuftaykina
Cucumber preparations will help the housewife diversify her menu throughout the winter. They go well with any dish. And there are a great many recipes for canning these tasty and healthy vegetables. The best of them will be offered in this article.
Pickled cucumbers without sterilization: list of ingredients
Introducing a very tasty appetizer. This recipe for preparing cucumbers for the winter does not require sterilization, which allows you to retain most of the nutrients in the vegetables.
Ingredients:
- cucumbers - one and a half kilograms;
- cherry leaves - 20 pieces;
- water - two liters;
- salt - three tablespoons;
- horseradish (oak leaves) - one handful;
- garlic - five cloves;
- dill inflorescences - five to six pieces.
Method for preparing cucumbers without sterilization
To make the best preparation of cucumbers for the winter, you need to follow the following procedure:
- First of all, you need to thoroughly rinse the vegetables in water and place them in a deep container.
- After this, they need to be soaked in cold water for three to four hours.
- Drain the liquid, peel the garlic, rinse it thoroughly, cut into large pieces and add to the vegetables.
- Add cherry and oak leaves or horseradish to the container. These ingredients will make your cucumbers crispy.
- You also need to throw dill umbrellas there. They can be dried or fresh. The main thing is not to add dill to the future preparation of cucumbers, as it can make the water sour.
- Now you should add salt. It should be large, without iodized additives.
- Then everything needs to be filled with clean water. To do this, the ingredients must be placed in a deep and wide bowl. For example, in a five-liter plastic water container with the neck cut off.
- Place a bend on top of the workpiece. A liter jar with water and a closed lid will do.
- After this, the container should be placed in a warm place for four to five days. During this time, the fermentation process will begin. The brine should become cloudy and acquire a whitish tint. Don't be alarmed, this is normal.
- Now you need to remove the pickled cucumbers from the jar, pour part of the brine into a three-liter saucepan, and throw away the rest.
- Strain the marinade, boil, cool and pour it over the vegetables in a three-liter jar.
The container with the cucumber preparation must be closed with a plastic lid and stored in a cool place. As needed, you can take out treats and serve them on the table. Eat for your health!
Pickled cucumbers with mustard and butter: composition
This dish is spicy and incredibly tasty. In order to prepare it, you need to stock up on the necessary products. Their list looks like this:
- Cucumbers - one kilogram.
- Vegetable oil - a quarter cup.
- Vinegar - a quarter glass.
- Sugar - a quarter cup.
- Dry mustard - 0.7 teaspoon.
- Fresh parsley - one tablespoon.
- Salt - 0.7 tablespoon.
- Garlic - two cloves.
- Ground pepper - a quarter teaspoon.
How to cook cucumbers with mustard and butter
First, the vegetables need to be filled with ice water. Then they are thoroughly washed and the tails are cut off on both sides.
Instructions:
- Next, the vegetables should be chopped into a deep container. Large ones can be cut into cubes, and small ones can simply be divided in half.
- In a separate bowl, combine vinegar, oil and sugar. In addition, mustard, chopped parsley, salt and pepper are added to it (all this must be mixed thoroughly).
- Now you should pass the garlic cloves through a press and combine with the rest of the ingredients.
- Pour the resulting marinade into the cucumbers, mix everything thoroughly and leave it alone for several hours. During this time, the cucumbers will give juice.
- After four hours, you will need to wash and sterilize the jars, which are then filled with cucumbers and filled with marinade.
- Harvesting cucumbers for the winter needs to be sterilized. To do this, half-liter jars must be kept in boiling water for fifteen minutes, and liter jars for 25 minutes. Remember that the bottom of the saucepan should be covered with some kind of cloth so that the glass does not burst in hot water.
- Carefully removed jars are sealed with lids and placed upside down on the floor and left to cool for 24 hours. Don't forget to wrap them in a warm blanket.
The cucumber preparation should be stored in a cool pantry.
Cucumbers in tomato juice: necessary ingredients
Pickle cucumbers with tomato juice? Why not! This combination seems strange only at first glance. The best recipes for preparing cucumbers for the winter are very original.
The ingredients for this dish are:
- cucumbers - two and a half kilograms;
- tomatoes - one kilogram;
- garlic - 100 grams;
- vegetable oil - 125 grams;
- vinegar (6 percent) - three tablespoons;
- sugar - 100 grams;
- salt - one and a half tablespoons.
Cucumbers in tomato juice: cooking instructions
First of all, you need to deal with tomato juice:
- To do this, you need to make cross-shaped cuts on the tomatoes, and then pour boiling water over them, leaving them for ten minutes.
- Next, the hot liquid should be drained and immediately pour cold water over the tomatoes. This will help you peel the tomatoes easily.
- Now cut them into quarters, place them in a blender and blend until you obtain thick tomato juice with pulp. If desired, you can simply pass the vegetables through a meat grinder.
- Pour salt and sugar into the juice, pour in sunflower oil.
- Boil everything in a thick-bottomed container. Heat treatment time is five minutes. The resulting foam must be removed with a slotted spoon.
At the next stage, you need to wash the cucumbers, cut off their ends and chop them into thin slices:
- Then they need to be put in tomato juice and cooked in it for 10-12 minutes.
- After this, add garlic, cut into long pieces, into the mixture and simmer for a couple more minutes over medium heat.
- Now you need to sterilize the jars in the oven at 160 °C for 10-15 minutes. The lids can simply be poured with boiling water for ten minutes.
- Distribute the cucumbers in tomato juice into glass containers and roll up the lids.
- Wrap the blanks in a warm blanket and cool for 24 hours.
After this, they need to be stored in a cool place. A cellar, pantry or basement is suitable for this.
Cucumbers with ketchup and chili: necessary products
Another spicy version of your favorite preparation. Do you want to surprise your family? Then follow our recipe.
Ingredients:
- cucumbers - one kilogram;
- ketchup - 100-150 grams;
- garlic - two cloves;
- chili pepper - one piece;
- allspice (peas) - three pieces;
- black pepper (peas) - six pieces;
- cloves - three pieces;
- dry mustard - one teaspoon;
- dill umbrellas - one piece;
- water - 350 milliliters;
- 9 percent vinegar - five tablespoons;
- salt - one teaspoon;
- sugar - one tablespoon.
What you need to do to prepare cucumbers with ketchup and chili
First you need to pour water into the pan and mix it with salt, sugar, vinegar and ketchup:
- Next, the mixture must be brought to a boil.
- After this, finely chop the garlic and chili peppers and place them on the bottom of hot sterilized jars, adding mustard and spices.
- Place cucumbers in glass containers and cover them with dill umbrellas.
- Now you should pour the boiling marinade over the vegetables and roll them up with thick nylon lids.
- After which the jars need to be turned over and wrapped until completely cooled.
In just a few days, the cucumber preparation will be ready for use. Help yourself and you will have a lot of fun!
Cucumbers in mustard sauce: what to cook from?
Many people are looking for the optimal recipe for preparing cucumbers for pickle. You can make this wonderful snack for the winter. The required ingredients are in front of you:
- cucumbers - two kilograms;
- water - one liter;
- table vinegar - 200 milliliters;
- sugar - 200 grams;
- salt - two tablespoons;
- mustard - five tablespoons.
Cooking method:
- First, the cucumbers must be thoroughly washed to remove dirt and dust. Then soak them for five to six hours.
- During this time, jars with lids should be prepared. They are first carefully cleaned with soda and rinsed in running water. After this, the container must be sterilized in any convenient way.
- Now you need to tightly pack the cucumbers into each jar.
- Prepare mustard filling. To do this, you need to pour water into a saucepan or stewpan, add sugar, salt, table vinegar and mustard.
- Bring everything to a boil, then carefully pour into jars with vegetables.
- Now all future cucumber preparations for the winter should be placed in a large saucepan for sterilization. To do this, pour hot water over them and boil for 10-15 minutes.
- After sterilization is complete, the jars must be tightly sealed and the lids turned down.
Classic pickled cucumbers for the winter
Classic preparation with cucumbers for the winter involves the use of the following products:
- cucumbers - as much as will fit in two three-liter jars;
- garlic - six cloves;
- black peppercorns - six pieces;
- allspice peas - six pieces;
- mustard beans - one tablespoon;
- hot pepper - two pieces;
- bay leaf - four to five pieces;
- dill with umbrellas - two or three pieces;
- root and - three or four pieces;
- tarragon (tarragon) - two branches.
Ingredients for marinade:
- sugar - six tablespoons;
- salt - three tablespoons;
- table vinegar 9 percent - 300 milliliters.
How to make pickled cucumbers according to our grandmothers' recipe
In principle, preparing cucumbers for pickle sauce does not require much work. Our grandmothers brought the recipe to perfection. We can only use their recommendations:
- To begin with, the cucumbers need to be filled with cold water for two to three hours. In the meantime, thoroughly rinse the jars and pour boiling water over the lids.
- After this, you should chop the dill, leaves and horseradish root, distribute it into two parts and carefully place it on the bottom of each glass container along with the previously prepared spices.
- Next, you need to put cucumbers in each jar, adding spices and leaves if there are any left.
- Don't forget to make a mixture of salt, sugar and vinegar.
Then you should do sterilization:
- To do this, you need to boil water in a large saucepan, pour boiling water over the jars, cover with scalded lids and leave in this position for twelve minutes.
- Now you need to pour the cooled water out of the container and fill it again with boiling water for seven minutes. Next, drain the water and fill the jars with cucumbers with boiling marinade.
- After this, the glass containers should be rolled up with lids, turned over, wrapped in a warm blanket and left to cool completely.
The best preparations with cucumbers for the winter have a unique taste and aroma. They are not complicated, which is why they are so popular among the population.
Pickled cucumbers with vodka
This cucumber preparation recipe has an intriguing name. But this is not alcohol propaganda at all. If you follow the instructions exactly, you get an amazingly tasty dressing that even the most sophisticated gourmets can appreciate.
Ingredients:
- cucumbers - five kilograms;
- vodka - five tablespoons in each jar;
- salt - three tablespoons in each jar;
- garlic - twelve cloves;
- horseradish leaves - three pieces;
- black peppercorns - twelve pieces;
- bay leaf - four pieces;
- dill umbrellas - eight pieces.
This quantity of products is designed to fill four three-liter jars.
Cooking method:
- Cucumbers should be thoroughly washed under running water.
- Clean the jars with soda and rinse with water.
- In each container put one horseradish leaf, two dill umbrellas, three cloves of garlic, three black peppercorns, one bay leaf and three tablespoons of salt.
- Place the vegetables tightly in jars and pour five tablespoons of vodka into each jar, then fill with tap water.
- Boil the lids and cover the containers with them, and then take each jar in your hands and shake a couple of times to dissolve the salt.
- Turn the pieces over, cool and store in the cellar.
It's better to keep them in a cool place. At room temperature they can turn sour. Bon appetit!