Crispy Pickled Cucumbers. How to pickle cucumbers so that they are crispy Canned cucumbers with tomatoes - the most delicious recipe

There are a huge number of ways to preserve cucumbers. We can safely say that every housewife makes preparations for the winter from cucumbers, carefully choosing and preserving the best recipes in order to get crispy, canned and pickled cucumbers. It is good to make these blanks immediately in three-liter jars, so that this meal is enough for the whole family.

What every hostess needs to know

What feast is complete without cucumbers? Salted, lightly salted, pickled, pickled? Even in summer, fresh and lightly salted cucumbers stand side by side on the everyday and festive table, they also go side by side in various salads. And in winter, cucumbers are the most sought-after product that adds variety to the diet, like pickled mushrooms.

Choose fresh vegetables so that they are crunchy after canning and have a long shelf life.

Canning cucumbers is a responsible and serious process. Firstly, you need to choose the size of cucumbers: small ones are suitable for pickling, medium ones are for pickling, large ones are for salads. For canning for the winter, you should take homemade cucumbers picked on the day of sale, "peppy" and undamaged.

Secondly, the quality of the water used to preserve cucumbers is of great importance.

Thirdly, you need to choose the right size of the jar: for pickling "finger" cucumbers for the winter, liter jars are suitable, for pickling medium ones - three-liter ones, and for vegetable salads with cucumbers - half-liter ones.

The culinary specialist always has his own carefully kept cucumber preservation recipe, which he uses. But at the same time, new, unusual ways of spinning cucumbers are of genuine interest.

Pickling cucumbers: simple and tasty, the best recipe

This is the easiest recipe for crunchy pickles lovers. Required Ingredients:

• horseradish leaf;
• a couple of peas of each of the peppers (black, allspice);
• medium cucumbers;
• ripe dill;
• garlic (lovers of canned garlic are advised to put more of it);
• water (well, spring);
• cherry, walnut, currant leaves;
• salt (about a tablespoon per liter of water).

Pickled cucumbers are a popular ingredient for many "winter" dishes.

Salting method:

1. Soak cucumbers in water, leave if possible in a cool place (some housewives do this procedure in the bathroom).
2. Arrange the leaves in jars, throw pepper, garlic.
3. Rinse the cucumbers, cut off the "butt", put in a container.
4. To fill with water.
5. Pour in the salt.
6. Cover the jar.

At 20 ° C and above, on the second day, the brine will begin to ferment, foam. This marks the beginning of the brining process. Usually cucumbers stand this way for about 3-4 days. After the brine, pour into a saucepan, add water (as much as evaporated) and boil for a couple of minutes. Remove cucumbers and greens, wash. Wash jars and sterilize. Fold everything back, pour boiling saline solution, cork. Turn over, leave under the covers.

Cucumbers must be packed tightly in jars

Cucumbers according to this best recipe are just delicious: crispy, distinctly salty, ideal for salads, including the famous Russian salad - "Olivier".

Pickled cucumbers: like from a barrel

Cucumbers fermented in wooden or ceramic barrels will be vigorous and crispy. Required Ingredients:

• dill ripe;
• cucumbers;
• sugar - a teaspoon;
• grape leaves;
• coarse salt (rock) - about 50 g;
• 5 peppercorns;
• citric acid - a little.

Pickled cucumbers are most often made in barrels, but there are recipes for harvesting immediately in jars

Cooking:

1. First, standard procedures: soak cucumbers in cool water.
2. Wash the greens, arrange in jars.
3. Wash cucumbers, arrange.
4. Add pepper.
5. Prepare brine.
6. Pour cucumbers with brine, leave in a room (kitchen, balcony) with a temperature of about 18-20 ° C for fermentation.
7. If foam appears, remove and add water.
8. After 10-12 days, pickled cucumbers, just an overeating, are ready.
9. Store until winter in the refrigerator (basement), unless, of course, it will be possible to protect this overeating from home.

The marinade must be well boiled.

Salted cucumbers

Lightly salted cucumbers have a distinctive taste, they are equally good in salads, in summer and winter.

Ingredients:

• hot red pepper;
• walnut, cherry, currant leaves;
• bay leaf, horseradish;
• cucumbers;
• dill ripe;
• water - 3 l;
• garlic;
• black pepper (peas);
• salt - 200 g.

Lightly salted cucumbers cook pretty quickly

Note: This recipe requires 1 cup of salt. Follow the recipe exactly and do not be afraid, the cucumbers will turn out really lightly salted.

Leave the cucumbers in cool water, wash, cut off the "butt". Steam three-liter jars, boil lids for twisting. Arrange peppercorns, leaves and garlic, throw a small piece of hot pepper into each jar. Arrange cucumbers tightly in jars. Prepare a saline solution, boil it, pour cucumbers. Leave the jars for a couple of days to salt. Then drain the brine, and pour boiling water into the jars without additives. Seal jars, turn over, cool.

Pickled cucumbers: "ministerial"

Pickled cucumbers have a slightly different flavor than pickles. They can be sour, sweetish, more spicy. As a rule, when pickling cucumbers, vinegar is present in almost all recipes, it serves as the main preservative.

Ingredients per liter jar:

• cucumbers - 500 g;
• water - 2 glasses;
• sugar - 50 g;
• vinegar - 20 ml;
• salt - 25 g;
• garlic - half a head;
• horseradish;
• dill (umbrella);
• cherry leaf;
• currant leaf;
• carrots - a couple of pieces;
• lemon (optional, 1 slice)

Add more spices and spices and the workpiece will be very fragrant

To prepare crispy pickled cucumbers, you need:

1. Rinse the cucumbers, soak in cool water, cut off the ends.
2. Put greens, seasonings, cucumbers in prepared liter jars.
3. Add carrots, lemon to cucumbers.
4. Salt, pour in vinegar, add sugar.
5. Pour in boiling water.
6. Sterilize for 7 minutes.
7. Seal, refrigerate and store away.

Pickled cucumbers in oil

Cucumbers preserved in this way are tender, with an alluring aftertaste. You can "mind" a whole liter jar of such an overeating and not even notice!

To preserve cucumbers in this way, you need to take:

• cucumbers (small) - 3 kg;
• parsley;
• vegetable oil - 200 ml;
• vinegar (9%) - 200 ml;
• salt - 70-80 g;
• sugar - 200 g;
• ground pepper (for lovers of sharper) - 3 g;
• a head of garlic.

After the lids are closed, the jars need to be placed upside down for a while.

Cucumbers must be washed, cut off the ends, put in a container. Put finely chopped parsley there, pour in sunflower oil, vinegar, salt, pepper, add sugar. Shake the saucepan with the contents so that all the ingredients are well mixed. Let the cucumbers stay in the marinade for several hours (from 4 to 6). During this time, the cucumbers will pickle. Arrange the prepared products in jars, pour the resulting mixture of cucumber juice, oil, vinegar, and sterilize for 15-20 minutes. Cork jars, put under a blanket or blanket, after cooling, put away for storage.

Pickled cucumbers "ladies'"

Cucumbers canned in this way are sweetish. This recipe is for people who are not afraid to experiment and are constantly trying new things.

Ingredients required for preparation:

• cucumbers (small or medium) - 0.6 kg;
• onion (small) - 4-5 heads;
• garlic - half a head;
• vegetable oil (sunflower) - ½ cup;
• vinegar (preferably apple) - a tablespoon;
• sugar - 30 g;
• salt - 10 g;
• a mixture of peppers (in the presence of black, allspice, red) - to taste;
• fennel - 3 g;
• dill (umbrella or 3 g dried);
• mustard (grains) - 3 g.

Cucumbers can not only be pickled, but also closed as part of salads

So that the cucumbers turn out crispy and the family can express their admiration by saying “Just delicious!”, you need to soak them in cool water and put them in the refrigerator overnight (or for several hours). Then, rinse the cucumbers, cut off the ends, put in a saucepan. Add peeled and chopped onion heads, salt, add sugar. Pour sunflower oil, apple cider vinegar, add all the spices, mix everything so that the cucumbers are completely covered with marinade and leave them to absorb the spices for a couple of hours.

Cucumbers can be preserved according to various recipes. Choose the ones that your whole family will appreciate

During this time, the amount of liquid in the pan will increase as the cucumbers release their juice. Put the container on the stove and warm the cucumbers until they begin to change their color. Immediately spread the cucumbers prepared for canning in steamed jars and pour over the marinade. Cover with a lid, sterilize on the stove or in the oven for about 15-20 minutes (for liter jars). After that, cork, put in a warm place and let it cool slowly under the covers. Onions, sugar, fennel give cucumbers a unique flavor of hot summer.

There are many recipes for canning cucumbers for the winter. Pickled, pickled, pickled, always crispy (!), Cucumbers can be safely called one of the national dishes of the Slavs. Canned cucumber-based salads are also popular. And if you want to make some unusual preparation for the family, experiment, for example, with

Soon it will be time to pickle cucumbers again! Therefore, it is time to stock up on interesting recipes. I don’t know if a good housewife can do without canned cucumbers, because it’s so tasty and convenient to always have several jars of cucumbers on hand ...
I suggest you preserve cucumbers this year not only according to your favorite recipe, but also choose from the proposed 15 original recipes for harvesting cucumbers for the winter, something new. The taste of cucumbers will especially please you on cold winter evenings and festive dinners.

1. Canned cucumbers with red currants
2. Cucumbers in spicy tomato sauce
3. Cucumbers with apples (pickled and salted).
4. Pickles for the winter.
5. Pickled cucumbers with gooseberries
6. Pickled cucumbers for the winter.
7. Pickled cucumbers, sterilized without vinegar
8. Pickling cucumbers in jars is the easiest and most delicious recipe.
9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
10. The secret recipe for awesome cucumbers "You will lick your fingers"
11. Pickled cucumber salad
12. Lightly salted cucumbers with vodka
13. Lightly salted cucumbers "Sharp"
14. Summer salad for the winter
15. Assorted marinated

1. Canned cucumbers with red currants
Ingredients:
Cucumbers - 600 grams
Garlic - 2 cloves
Onion - 1 piece
Red currant - 1.5 cups
Black peppercorns - 3 pieces
Cloves - 3 pieces
Water - 1 liter
Sugar - 1 tbsp
Salt - 2.5 tbsp.

Cooking:
Wash cucumbers. Put the spices in the bottom of the jar. Arrange the cucumbers in jars vertically. Currants (0.5 cups) will be cleaned of twigs, sorted and washed. Distribute the berries between the cucumbers. Pour cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes. then we roll up the banks and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currant berries (1 cup).

2. Cucumbers in spicy tomato sauce
Ingredients:
Garlic - 180 g
Tomato paste - 150 g (3 full tablespoons)
Sunflower oil - 250 ml
Sugar - 150 g
Salt - 2-3 tbsp.
Vinegar 6% - 150 ml
Paprika spicy - 1 tsp
Ground black pepper - 1 tbsp.

Cooking:
Wash cucumbers and soak for 1-2 hours in cold water. I have 4.5 kg of cucumbers.
Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only along. Press the garlic through a press. Add all ingredients except vinegar. We put on a moderate fire. After 0.5 hours, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet either. Let's put out the cucumbers for another 15 minutes. Add the vinegar. The total quenching time is 40-45 minutes. Cover the pot with a lid and let it brew for 15 minutes. We decompose the cucumbers into prepared sterilized 0.5-liter jars. Pour sauce over and sterilize for 25-30 minutes. Close the jars and invert until completely cool.

3. Cucumbers with apples (pickled and salted)
Ingredients:
For a 3 liter jar:
apples (sour) - 1-2 pieces
garlic - 3-4 cloves
dill - 1 umbrella
cherry and currant leaf - to taste
allspice peas - 12 pieces
cloves - 12 pieces
bay leaf - 4 pieces sugar 5 tsp.
salt - 4 tsp
vinegar 9% - 2 tsp
cucumbers - 1.5 - 2 kg.

Cooking:
Cut the garlic into slices, wash the greens. We put washed cucumbers in clean jars, alternating
their spices and apple slices (do not peel the peel). Fill the jar with boiling water, let stand
20 minutes. and pour into a saucepan.
Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10
min., again pour the brine into the pan. Boil. At this time, pour 2 incomplete tea leaves into the jar
tablespoons of vinegar, pour boiling syrup and roll up boiled lids. Banks
turn over and wrap until cool. Cucumbers are stored at room temperature or in
cool place.

Quick pickled cucumbers
We put cucumbers with spices and apple slices in a deep container. In hot water (per 1 liter), we dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cool, then put in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter
Ingredients for a 1 liter jar:
Cucumbers - how much will it take
Umbrella dill - 1 piece
Horseradish leaf - 1 piece
Garlic - 5-6 cloves
Hot pepper - 3-4 rings
Bulgarian pepper - 2 rings
Currant leaves - - 2 pieces
Coarse salt - 20 g
Acetylselicylic acid (crush) - 1.5 tablets.

Cooking:
Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars, pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper. At the bottom of the jar put a leaf of horseradish, a sprig of dill, currant leaves. Fill jar tightly with cucumbers. Throw in the garlic cloves and add the peppers. Pour boiling water over, cover with lids and let cool enough to handle. Drain water into a saucepan. Add 100 ml of boiled water. Let it boil. Pour salt and crushed acetyl into jars. Pour cucumbers with boiling cucumber water one jar at a time. To the top. Close the bank immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and put them in the “heat” prepared in advance. Leave cucumbers pickled for a day.

5. Pickled cucumbers with gooseberries
Ingredients
For 6 liter jars:
Small cucumbers - 4 kg
Gooseberries - 0.5 kg
Garlic - 1 head
Cherry leaf - 10 pieces
Currant leaf - 5 pieces
Large horseradish leaf - 1 piece
Dill - 1 stalk with an umbrella
Black pepper - 10 peas
Carnation - 10 flowers
Horseradish root small - 1 piece
Spring water - 3.5 liters.

For the marinade (per 1 liter of water):
Salt - 2 tbsp. l.
Sugar - 3 tbsp. l.,
Vinegar 9% - 80 g.

Cooking:
Wash cucumbers thoroughly. Pour cucumbers with cold water for 3-4 hours. Wash greens, dry with napkins. Cut finely. Peel the garlic and horseradish root and chop finely. Put everything in a bowl and mix well. Cut off the buttocks of the cucumbers. Sterilize jars. In each jar, put a tablespoon of a mixture of herbs and garlic with horseradish. Lay the cucumbers tightly, pour a handful of washed gooseberries on top. Boil water, pour cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, vinegar to the water drained from the cucumbers. Boil the marinade over low heat for 10-13 minutes. Pour the marinade over the jars to the top,
to even leak a little. Boil lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers over, hold them under the covers for another two days.

6. Pickled cucumbers for the winter
Ingredients:
For a 3 liter jar:
Cucumbers - 2 kg
Dill (umbrellas) - 3-4 pieces
Bay leaf - 2-3 pieces
Garlic - 2-3 cloves
Horseradish root - 1 piece
Horseradish leaves - 2 pieces
Cherry leaves - 1-2 pieces
or oak leaves (optional) - 1-2 pieces
Celery, parsley and tarragon greens - 3 sprigs each
Capsicum and bell pepper (optional) - 1 each
Black peppercorns - 5 pieces.

For brine per 1 liter of water:
Salt - 80 g.

Cooking:
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After that, rinse the cucumbers with clean water, wash the greens and put everything in a prepared jar. Lay spices, cucumbers, spices and cucumbers in layers on the bottom of the jar, lay dill on top. Prepare a brine (dissolve salt in cold water), pour cucumbers with brine to the very edge of the jar. Cover with cheesecloth and leave at room temperature for 2-3 days. After that, when a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers in the jar again. Immediately cover with the prepared lid and roll up. Turn the jar upside down, on the lid, carefully wrap (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar
Ingredients:
Cucumbers - 1 kg
horseradish root - 50 g
garlic - 1-3 cloves
bay leaf - 1-2 pieces
oak leaves - 1 piece
cherry leaves - 1 piece
black currant leaves - 1 piece
mustard (grains) - 1-3 pieces
dill - 30-40 g
dill (seeds) - 2-3 pieces.

For brine:
Water - 1 l
Salt - 2 tbsp.

Preparation:
Cucumbers are placed in jars, poured with brine, covered with lids and kept for 3-4 days at room temperature (for lactic acid fermentation). Then the brine is drained from the jars and boiled. Cucumbers are thoroughly washed in cold water. They are placed in jars again, adding spices and spices for the aroma, density and fragility of cucumbers. Jars with cucumbers are poured with boiling brine and sterilized at a temperature of 80-90 ° C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars
Ingredients:
Water - 1 l
Salt - 50 g
Cucumbers - how much will it take
Spices to taste.

Cooking:
A small amount of cucumbers can be salted without pasteurization in glass jars. Fresh, preferably of the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with boiling (but it can also be cold - this is a cold way of pickling cucumbers) 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin cans boiled in water, but they are not rolled up, but put at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and corked with a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.

9. Pickled cucumbers and tomatoes
Ingredients:
For a 3 liter jar:
Cucumbers - how much will it take
tomatoes - how much will it take
citric acid - 0.5 tsp
salt - 70 g
sugar - 1.5 tbsp.
bay leaf - to taste
peppercorns - to taste
onion - 2-3 pcs.
garlic - 3-4 cloves
sweet pepper - 2-3 pcs.
cherry, currant, oak leaves - 3-4 pcs.
amaranth (amaranth) - 1 sprig.

Cooking:
At the bottom of a dry steamed jar, put dill, horseradish, 3-4 leaves of cherries, currants, oak, a sprig of amaranth (so that the cucumbers crunch). Put cucumbers (tomatoes) in a jar or make a platter. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 liters) - carefully so that the jar does not crack. Roll up immediately, turn upside down and wrap until completely cool.

10. The secret recipe for awesome cucumbers “You will lick your fingers”
Ingredients:
Cucumbers - 4 kg
Parsley greens - 1 bunch
Sunflower oil - 1 cup (200 grams)
Table vinegar 9% - 1 cup
Salt - 80 grams
Sugar - 1 cup
Ground black pepper - 1 dessert spoon
Garlic - 1 head.
4 kg of small cucumbers.

Cooking:
My cucumbers. You can trim the ponytails and noses slightly. Cucumbers, which are larger, cut lengthwise into 4 parts. Cut the smaller ones in half lengthwise. Place prepared cucumbers in a bowl. Finely chop a good bunch of parsley and send to the cucumbers. Add a glass of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not fill a 100-gram glass to the top on your finger). Pour a glass of sugar, a dessert spoon of ground black pepper into the resulting marinade for cucumbers. Cut the head of garlic into slices and into the pan. We are waiting for 4-6 hours. During this time, the cucumbers will release juice - in this mixture, pickling will take place. We take sterilized 0.5 l jars and fill them with pieces of cucumbers: we put the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes. We take it out, roll it up tightly. Put the jars upside down, wrap them in towels until they cool completely.

11. Pickled cucumber salad
Ingredients:
For a 0.5 liter jar:
Cucumbers - how much will it take
Onion - 2-3 pcs.
Carrot - 1 pc.
Garlic - 1 clove
Dill seeds (dry) - 1 tsp
Bay leaf - 1-2 pcs.
Allspice - 2 peas.

For the marinade (for 8 cans of 0.5 liters):
Water - 1.5 liters
Salt - 75 grams,
Sugar - 150 grams
Table vinegar - 1 cup.

Cooking:
0.5 l jars with lids must first be sterilized. Wash cucumbers. We clean the onions, 2-3 medium onions, 1 carrot are consumed for each jar. Cut the cucumbers crosswise into centimeter washers. We also cut the onion into thin rings, and rub the carrots on a coarse grater. In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice pepper. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so to the top of the jar we alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve 75 g of salt in it (about 3/4 of a 100-gram cup), 150 g of sugar and pour in a glass of table vinegar at the end. Pour jars with boiling marinade, cover with lids and sterilize for 35 minutes at a low boil. We take it out, roll it up tightly, you can turn it over, but if you want to keep a beautiful appearance so that the layers do not mix, it is better not to turn it over. Cover the pickled salad - let it cool until the next day.

12. Lightly salted cucumbers with vodka
Ingredients for 1 liter of water:
cucumbers
horseradish leaves
cherry leaves
currant leaves
Bay leaf
dill umbrellas
black peppercorns
vodka - 50 ml of vodka
salt - 2 tbsp.

Cooking:
Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put them in a saucepan, add peppercorns and put cucumbers on top. Prepare a brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers "Sharp"
Ingredients:
1 kg small cucumbers
4-5 garlic cloves
2 hot peppers
large bunch of dill
6 tbsp coarse salt.

Cooking:
Take young and elastic cucumbers, rinse. Trim off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. At the bottom of the jar, place 2/3 of the total amount of dill and thinly sliced ​​garlic. Then lay out the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Put salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and again pour the cucumbers with the resulting salt
solution. Cover the jar with a saucer, on which place a small weight, such as a small jar of water. Leave cucumbers at room temperature for 2 days.

14. Summer salad for the winter
Ingredients per 1 liter jar:
cucumbers
tomatoes
dill, parsley - 3-4 branches
hot pepper - 1 ring
onion - 1 piece
garlic - 1 clove
sweet pepper - 1 piece
allspice - 3-4 pieces
cloves - 2 pieces
bay leaf - 2-3 pieces.

Brine for 2 liters of water:
sugar - 250 g
salt - 30.5 cups
vinegar 9% - 150 g.

Cooking:
In a sterile jar (I have 1 liter), put dill and parsley (green) on the bottom, cut 1 clove of garlic, if desired, you can put a ring of bitter pepper, cut 1 medium-sized onion into rings, cut sweet pepper into strips (I always take pepper because yellow , or orange for a variety of colors), then cut the cucumbers, but not thinly, and tomatoes (it is advisable to take tomatoes that are strong, fleshy, well browned so that they do not become limp and turn into porridge).
When laying vegetables, tamp a little. Then put allspice, cloves, bay leaf on top.

We prepare the brine: for 2 liters of water, 0.5 cups of sugar, 3 tablespoons of salt without top, when it boils, pour 150 g of 9% vinegar and immediately pour the brine into jars (this brine is enough for 4-5 liter jars).
Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll up.
In winter, when serving, drain the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour vegetable oil to taste.

The most delicious canned cucumber recipe will be of interest to any hostess. There are quite a few variations of cooking 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 cups of red currant
- a large spoonful of granulated sugar
- bulb bulb
- garlic clove
- cucumbers - 0.6 kg
- salt - 2.6 tablespoons
- peas of black aromatic pepper

Cooking features:

Rinse the cucumbers, put the spices on the bottom of the jar. Lay fruits vertically. Free half a glass of currants from twigs, sort and rinse. Divide the berries between the cucumbers. Pour vegetables with hot filling, immediately cover with a lid, sterilize for 10 minutes, screw on the lids, wrap with a blanket. Make a brine: boil water, add sugar and salt, add red currant berries.

Canned crispy cucumbers - the most delicious recipe

You will need:

Cucumber fruits - how much will go in
- 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. Free the garlic from the husk, wash the greens, chop the pepper. Fold horseradish leaves, currant leaves and dill sprigs to the bottom. Fill the container tightly with cucumbers. Add garlic cloves, spread pepper. Pour boiling water on top, cover with lids, cool so that you can hold the rolls in your hands. Pour the liquid into a saucepan, add 100 ml of boiling water, boil. Add salt, crushed tablets of acetylsalicylic acid. Screw up the containers immediately.

Canned crispy sweet cucumbers - the most delicious recipe

Ingredients:

A teaspoon of spicy paprika
- a large spoonful of black pepper
- 150 g of tomato paste
- garlic - 180 g
- sunflower oil - 240 g
- kitchen salt - according to taste sensations

Cut off both ends of the cucumbers. Cut large fruits into 4 parts. You should get even long strips. Push the garlic through a press. Add the rest of the 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. Stew vegetables for about a quarter of an hour, pour in table vinegar. Arrange the fruits in prepared sterilized containers. Pour sauce on top, sterilize for half an hour.

How about you?

Original blank with apples

You will need:

A 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, wash the greens. Put cucumber fruits in clean jars. Fill in the gaps with apple slices and spices. You can leave the peel on the fruit. Pour the container with boiling water, add salt and sugar, pour the syrup on top again, wait 10 minutes and again pour the brine into the saucepan. Boil the contents. Pour 2 small spoons of vinegar into a jar, roll up with boiled lids. Unfold the containers and wrap with a blanket.

Canned cucumbers with tomatoes - the most delicious recipe

Ingredients:

Tomatoes and cucumbers - how much will go in
- citric acid - 0.6 tsp
- laurel leaf
- 70 g of kitchen salt
- peppercorns
- 0.6 tsp citric acid
- onion - a couple of pieces
- cherry, currant and oak leaves - 3 pieces each
- a branch of amaranth
- sweet pepper - 2 pieces
- 3 garlic cloves

How to prepare:

Steam the jar, let it dry, put horseradish and dill, a few cherry leaves, a sprig of amaranth, oak and currant on the bottom. Arrange tomatoes and cucumbers in a bowl. Throw in 3 aspirins, add seasonings. Pour a couple of liters of boiling water over. 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 the most delicious recipe

- small cucumber fruits - 4 pcs.
- 10 pieces of cherry leaves
- ? kg gooseberries
- garlic head
- 5 sheets of red currant
- a large leaf of horseradish
- spring water - 3.6 liters

- a small piece of horseradish
- carnation flowers - 10 pcs.
- dill stalk along with an umbrella

For marinade:

Sugar - 3.1 tbsp. l.
- table salt - 2 tbsp. l.
- 80 ml of vinegar
- liter of water

Cooking features:

Wash cucumbers thoroughly. Fill them with cool water and let stand for 3 hours. Wash the greens, dry with napkins. Finely chop. Peel the horseradish root and garlic, finely chop. Put the cut into a bowl, mix thoroughly. Cut off the tips of the cucumber fruits, sterilize the containers. In each of them, put a tablespoon of a mixture of horseradish, garlic and herbs. Spread the cucumbers tightly, heat for 15 minutes. In the water drained from the vegetables, add granulated sugar, acetic acid, salt, cloves. Boil the marinade filling over low heat, and then package. Refrigerate the rolls with the lids down.

Canned cucumber salad recipe is the most delicious

Required Ingredients:

A couple of peppercorns
- carrot
- two onions
- laurel leaf - 2 pcs.
- cucumbers
- a teaspoon of dried dill seeds

For the marinade filling:

1.6 liters of water
- 75 g of kitchen salt
- 0.145 kg of granulated sugar

Cooking features:

Pre-steam containers with lids. Wash your cucumbers. Free from the peel a few onions and carrots. Cut the cucumbers across into thin slices. Chop the onion into thin rings, rub the carrots. In each container, throw a good garlic clove, cut into slices, add a small spoonful of dry dill seeds, allspice peas, a couple of laurels. Lay the onion rings on top, and then the carrot and cucumber layer. Alternate layers to the end of the jar. Make a 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, sterilize for 35 minutes. Take out, close tightly. If you want to keep a beautiful appearance, do not turn over the seaming.

Canned spicy crispy cucumbers the most delicious recipe

You will need:

Small cucumbers - about 1 kg
- coarse salt - 6 tablespoons
- a pod of hot pepper
- garlic clove - 4 pcs.
- bunch of dill

How to prepare:

Take elastic and young cucumber fruits, rinse them thoroughly. Cut off two ends. Cut the washed pepper lengthwise, clean the seeds, cut into thin strips. Add to the bottom of the jar 2/3 of the dill, garlic cloves cut into slices. Spread the cucumbers tightly, sprinkle them with garlic and strips of pepper. Put the salt, cover with a lid and shake the container. Boil some water, pour the contents of the seamings. Drain the water after a few minutes, boil and immediately pour in the saline solution. Cover the container with a saucer, install a not very heavy load, leave for a couple of days.

Cucumber gherkins canned recipes are the most delicious

Required components:

1.6 kg gherkins
- a leaf of horseradish - 2 pcs.
- packing bay leaf
- a pack of allspice
- pack of black peas
- head of onion - 5 pcs.
- hot peppers in pods
- granulated sugar - 10 tablespoons
- sprigs of dill flowers - 5 pcs.
- salt - 5.1 tbsp. l.
- currant leaf - 5 pcs.
- a pod of sweet pepper - 5 pcs.
- a few garlic heads
- acetic acid - 15 tablespoons
- a pack of dry mustard seeds, coriander peas - one pack each
- cherry leaves - 5 pcs.
- sugar sand - 10 tbsp. l.

Cooking features:

Soak the gherkins ahead of time. For soaking small fruits, three hours is enough. However, the average soaking time is 5 hours. Sterilize containers for seams. Pre-wash the dishes with soda and rinse in clean water. Place the container with the neck down on the double boiler and hold for about 10 minutes over the steam. Treat the lids the same way. Unfold the sterile dish onto an absorbent cotton towel. Before adding spices, add some water, leave after sterilization. Put 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:

Rinse the cucumbers, remove the tips on both sides. Wash the greens, put them in a saucepan, throw in the peppercorns, lay 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 cucumbers with the resulting cold brine, cover the container with a lid, and leave for a day.

parsley appetizer recipe

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 "noses" and "tails". Cut large fruits lengthwise into 4 parts. Divide the smaller ones in half. Place the prepared vegetables in a bowl. Grind dill greens, send to cucumbers. Pour over 1 tbsp. sunflower oil, 1 tbsp. table vinegar, 85 g of salt. Add sugar to the resulting marinade, enter a dessert spoon of chopped spicy pepper. Chop the garlic into slices and send it to the pan, wait 4-6 hours. Vegetables will begin to release juice, and pickling will begin to occur. Take half-liter containers and fill them with cucumber slices. Put the fruits in jars vertically. Fill to the top with marinade, roll up.

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

For example, in order for pickled cucumbers to turn out tasty and crispy, they must be young, with thin skin and dark pimples, small in size (7-8 cm) and harvested no later than a day before pickling. It is better, of course, if these are cucumbers from their 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 more crispy the result will be.

Proven Pickled Cucumber Recipes

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

Crispy pickled cucumbers (method number 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 marinade:
1 liter of water
1 tbsp salt (with a slide),
2 tbsp Sahara,
5 black peppercorns,
3 cherry leaves
3 cloves.

Cooking:
Soak cucumbers in water for 6 hours, then place in jars along with garlic, carrots, dill and parsley. Pour boiling water over 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 cucumbers with the finished marinade, add 1 tsp to each jar. vinegar essence, roll up and wrap until completely cool.

Cucumbers "Fragrant" (method number 2)

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

Cooking:
Wash the cucumbers thoroughly, cut off the ends and soak for 3 hours in cold water. Put the spices, chopped onion, garlic in the bottom of the jar. Then pack the cucumbers tightly into the jar. Boil the brine, pour over the cucumbers and sterilize the jars for 10 minutes. Then roll up, turn over and wrap.

Pickled cucumbers (method number 3)

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

Cooking:
Wash greens and cucumbers under running cold water. At the bottom of the prepared jars, lay the greens, garlic and pepper cut into small pieces. Then pack the cucumbers tightly into the jar, add salt, sugar and vinegar directly into the jar and pour cold water over it. Then put the jar of cucumbers in a pot of 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 (for 500 ml of water):
30 g sugar.
40 g salt.
Bay leaf,
peppercorns,
70 ml 9% vinegar.

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

Cucumbers "Lemon"

Ingredients (per 3 liter jar):
1 kg cucumbers
2-3 garlic cloves,
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 peas of black pepper.

Cooking:
Wash the cucumbers thoroughly, cut off the ends and soak in cold water for 3 hours. At the bottom of a 3 liter jar, put dill, bay leaf, horseradish, onion, garlic and peppercorns. Then place the prepared cucumbers tightly in the jar. Pour water into the pan, add sugar, salt, citric acid to it, bring to a boil and pour cucumbers in a jar with this boiling marinade. Cover the top of the jar with a pre-sterilized lid and sterilize 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 (per 3 liter jar):
small cucumbers (how many will go into the jar),
2-3 black peppercorns
1 dill umbrella
1 sprig of mint
1 currant leaf,
2 cloves.
For marinade:
Apple juice,
salt - 1 tbsp. for 1 liter of juice.

Cooking:
Scald the cucumbers with boiling water and cut off the ends. At the bottom of each of the jars lay a leaf of currant, mint, 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, almost completely immersed in boiling water, for 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 jars with lids, turn over and wrap, leave in this form until completely cooled.

Pickled cucumbers with bell pepper, basil and coriander "Khrum-khrumchiki"

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

Cooking:
Wash the cucumbers and cut off the tips, remove the seeds from the pepper and cut into 4 parts. Place dill, garlic, basil and peeled horseradish root on the bottom of the prepared jar. Then put the cucumbers and peppers tightly in the jar. For the marinade, add salt and sugar to the water, bring to a boil, remove from heat, add vinegar and pour over 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 put it in a cool place the next day.

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 of horseradish, cherries, currants,
1 sprig of dill along with an umbrella,
3 sprigs with leaves of young fresh mint,
1.2 liters of water,
3 tbsp salt (no top)
2 tbsp Sahara,
3 tbsp fruit vinegar.

Cooking:
Select cucumbers of the same size, wash them, cut off the ends and soak in cold water for 5-6 hours. At the bottom of dry sterilized jars, place cherry, currant, horseradish and mint leaves, garlic cloves and sliced ​​​​carrots. There, in a jar, put the cucumbers, tightly, to the very top. Spread the onion, cut into rings, over the cucumbers, and dill on the onion. Dissolve sugar and salt in water, let the water boil and pour cucumbers with this brine twice, and for the third time pour vinegar into the drained brine, let it boil and add a little water. Pour the cucumbers with this brine, 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 sheet of horseradish
1 sprig of carrot tops,
5 peas of allspice,
1 garlic clove
water,
1 tsp salt,
2 tsp Sahara,
50 ml 9% vinegar.

Cooking:
Soak cucumbers for 1-2 hours in cold water. In each jar, put dill, horseradish leaves, carrot tops, black peppercorns and a clove of garlic. Add vinegar. Cut off the ends of the cucumbers and put them in jars. Pour jars of 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 shoulders of the jars. Put on fire, bring the water to a boil and sterilize the jars for 5-7 minutes from the moment of boiling. Loosely cover jars during sterilization with lids. After that, roll up the jars, turn over and, without wrapping, cool to room temperature. After cooling, put the jars of cucumbers in the refrigerator for several hours (you can overnight), and then put them in storage.

Marinated crunchyand cucumbers "Coniferous aroma"

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

Cooking:
Wash the cucumbers, cut off the tips, pour over boiling water and then ice water. At the bottom of the prepared jar, put half of the pine branches, then lay the cucumbers tightly, and put the rest of the pine branches between them. Pour sugar and salt into water, bring it to a boil and immediately remove from heat. Fill jars of cucumbers with boiling water to the brim, cover with a lid and leave for 15-20 minutes. After that, drain 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 upside down, wrap and leave for 2 days. Then store in a cool place.

Crispy cucumbers with oak leaves

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

Cooking:
Wash cucumbers well and soak in cold water for 4-6 hours. In clean and sterilized jars, put spicy greens, black and allspice, garlic cloves and mustard. Lay 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 cucumbers in jars with the prepared marinade, cover them with lids and sterilize for 5 minutes from the moment of boiling. Then roll up, turn over and let cool slowly.

Pickled crispy cucumbers with oak bark

Ingredients (per 1 liter jar):
small cucumbers,
2 cloves of garlic
½ sheet of horseradish
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.

Cooking:
Soak cucumbers in cold water for 5-6 hours. Arrange spices, oak bark and cucumbers in jars. Pour 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, after draining the water, add salt, sugar and vinegar directly into the jars, fill the jars with fresh boiling water and roll up.

Pickled gherkins with cinnamon

Ingredients (per 3 liter jar):
cucumbers - how much will go into the jar,
15 cloves,
6 bay leaves,
3-4 garlic cloves,
1 tsp ground cinnamon,
black and allspice peas,
1 small pod of hot pepper,
1.2-1.4 liters of water,
2 tbsp salt (no top)
2 tbsp sugar (no top)
1 tbsp 70% vinegar.

Cooking:
Soak the cucumbers for 6-8 hours, cut off the tips, scald with boiling water and put 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, pour boiling water, add vinegar to the jar, roll up and wrap.

Prepare crispy pickled cucumbers according to our recipe and crunch with pleasure in winter not only with snow on the street, but also with delicious cucumbers at the table.

Good luck preparing!

Larisa Shuftaykina

Pickled cucumber... It contains a rich bouquet of the finest aromas, and a play of light of amazing green hues. He is still the most favorite guest of the festively laid table in winter. Traditions are still strong in Russia. It has long been customary that not a single feast was held without the accompaniment of a good snack like 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 pickle festival was held in the markets. It was believed that it was at this time that barrels with pickles should be uncorked. Pickled cucumbers were loved by both kings and nobles. The cucumber came to us during the time of Ivan the Terrible and almost immediately “got into a barrel”: our ancestors found its taste too bland and began to salt it, like mushrooms. In addition, salting helped preserve the crop for the winter.

Merchants from different districts of Moscow brought whole carts of barrels of pickles to the markets, printed them picturesquely and treated the people. It is known that each district of the capital had its own signature salting recipes, which were kept under the strictest confidence. Of course, vodka was generously served to those who loudly praised cucumbers. Crowds of people poured into the marketplaces these days, anticipating fun, hearty snacks and free drinks. Thus was born and for several centuries the Muscovites were pleased with the holiday of Pickled Cucumber, completely undeservedly lost today. Times change, but the classic remains - vodka is eaten with a crispy pickled cucumber in our days.

Harvesting cucumbers for the winter is an excellent reason to be proud of your culinary skills and achievements. After all, with all the seemingly simplicity of the process and the product itself, this business has its own subtleties, which it is better to know 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 we, with all the breadth of the Russian soul, will share with you all the intricacies of harvesting 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, with the answer to the question, what qualities should cucumbers suitable for canning have? Harvesting cucumbers for the winter is not an easy task. How to make the right choice? First, and most importantly, 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, then you will have to buy cucumbers on the market. Handle this matter responsibly. We walked, asked the price, took a closer look and do not be shy, touch the fruit you liked. A juicy cucumber will be firm and firm to the touch. A soft, sluggish fruit indicates that it has been on sale for more than a day, and such a cucumber will not crunch after pickling.

Many people know that not all varieties of cucumbers are suitable for home-made cucumbers for the winter. Which ones are better to choose? Cucumbers are salad, pickling and universal. Lettuce varieties are only suitable for eating raw, they are not suitable for rolling into jars. Such fruits have a thick peel, so the marinade does not penetrate well into them. Universal varieties are intended for consumption both fresh and canned. But pickled cucumbers were bred specifically for conservation. They have a thin skin, which contributes to the rapid absorption of the brine. But these varieties also have their drawback - they quickly wither and turn yellow. Accordingly, their shelf life is much shorter.

How do salad varieties differ from pickled or universal varieties? Yes, first of all - thorns on the fruit. Salad cucumbers always have light spikes, but pickling and universal varieties are dark. If the fruit itself is bright, green, and its sides and ends are lighter in color, then it is suitable for harvesting. At the same time, it should not have yellow or red spots. Cucumber for canning should be even, oblong, without visible thickening and mechanical damage. If you are not sure that the pickled cucumber you like, you will have to check it for thin skin. 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 is peeled off easily, then the fruit has a thin skin, it is a pickled cucumber.

There are three calibers 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 a marinade. If you have larger specimens available, cut the cucumbers into rings or pieces of the desired size. Cucumbers suitable for conservation have been identified, which means it's time to start harvesting 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 stack. Sahara,
¼ stack. salt.

Cooking:
Pour cucumbers with boiling water, and then with cold water. Wrap each cucumber in a grape leaf and tightly fill a three-liter jar with them. Pour the boiling filling over the cucumbers three times and roll up. Grape leaves will keep the green color of the cucumbers and give them a special taste.

pickled cucumbers,
1 sheet of horseradish
3 umbrellas of dill,
1 head of garlic along with herbs, cut into small pieces,
5 leaves of blackcurrant,
2 cherry leaves
1 oak leaf
200 g of salt.

Cooking:
Put everything in a jar, fill with cold water, cover with gauze. Soak for 4 days, periodically turning the jar over so that the salt dissolves well. After the specified period, drain the brine. Fill the jar of cucumbers with cold water and drain again. Once again, fill the cucumbers with fresh cold water and close with plastic lids. Store in a dry, cool pantry. Cucumbers harvested according to this method are well preserved. However, for this it is necessary to fulfill the main condition: use only pickled cucumbers, in no case lettuce ones.

Ingredients for a 3 liter jar:
medium-sized pickled cucumbers,
1 sheet of horseradish
1 large dill umbrella
2 bay leaves,
2-3 garlic cloves, thinly sliced
½ piece green (it is more aromatic than red) room pepper "Spark" with seeds,
6-8 black peppercorns
100 g salt
1.5 tbsp Sahara,
1 tsp (without top) citric acid.

Cooking:
In a three-liter scalded jar, put a horseradish leaf, dill, bay leaf, garlic, room pepper and black pepper. Then put well-washed medium-sized cucumbers in a jar and pour boiling water over it. Leave for 30 minutes. Then pour this water into a saucepan, add salt, sugar. As soon as it boils, pour over the cucumbers and add citric acid. Roll up immediately, turn the jar upside down and wrap until cool.

Ingredients for a 3 liter jar:
1 dill umbrella
1 currant leaf,
2-3 garlic cloves,
4-5 black peppercorns.
Fill:
1 liter of tomato mass (fresh tomatoes chopped in a blender),
1 tbsp salt,
1 tbsp Sahara.

Cooking:
Place prepared cucumbers, 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 ripe tomatoes with 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 mass and bring it to a boil. Drain the water from the jar of cucumbers, pour over the boiling tomato mass and roll up. Turn over, wrap.

Ingredients:
1.5-2 kg 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
cherry, currant, horseradish leaves - 3-4 pcs.,
1 sprig of dill with an umbrella.

Cooking:
Wash the cucumbers, cut off the tips by 1-2 mm. Soak for 5-6 hours. At the bottom of a sterilized jar, lay cherry, currant and horseradish leaves, mint sprigs, garlic, carrots (in circles), cucumbers, trying to fill the jar as tightly as possible. Place chopped onion on top, dill on it. Dissolve salt and sugar in water, boil. Pour the boiling solution over the cucumbers twice. For the third time, pour vinegar into the brine, boil, add a little water. Pour boiling brine over cucumbers. Roll up the lids. Turn over and wrap for 5-6 hours. Cucumbers prepared according to this recipe are well stored for a long time. Instead of vinegar, you can take ½ cup of red currants.

Ingredients:
1.5-2 kg cucumbers,
3 tbsp (without top) salt,
3-4 leaves of cherry and black currant,
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 cloves.

Cooking:
Wash the cucumbers, cut off the tips, soak for 5-6 hours. At the bottom of a sterilized jar, put all the spices (except dill), then lay the cucumbers. Place dill on top.
Prepare the brine. To do this, dissolve salt, sugar in water and boil the brine. Fill them to the top of the jar. Cover and let stand for 5-10 minutes, then drain the brine. So repeat twice. At the third pour, pour vinegar into the brine and roll up the lid. Turn over, wrap and let stand 3-4 hours. Store in a cool place (pantry).

Ingredients:
2 kg cucumbers
100 g asparagus,
1 carrot
3 garlic cloves,
1 sheet of horseradish
2 dill umbrellas,
3 black currant leaves
6 peppercorns,
3 tbsp vinegar (9%),
1 tbsp Sahara,
3 tbsp salt.

Cooking:
Place cucumbers in cold water for 2 hours. At the bottom of a sterile jar, put a horseradish leaf, carrots, garlic, dill, currant leaves, pepper, peeled and cut into 4 parts. Cut off the tips of the cucumbers, cut off the hard bottom of the asparagus shoots. Place cucumbers and asparagus tightly in a jar, add salt, sugar and vinegar to it. Fill with boiling water and roll up. Carrots can be cut into flowers - it will not affect the taste, but how beautiful!

Ingredients:
2 kg cucumbers
300 g sweet pepper,
300 g arrows of garlic,
400 g red currants,
blackcurrant and cherry leaves,
4 tbsp 9% vinegar,
3 tbsp Sahara,
2 tbsp salt.

Cooking:
Put cucumbers in cold water for 2-3 hours. Peel the pepper and cut into strips. Place the cucumbers in jars, shifting with currant leaves, cherries, pepper strips, garlic arrows and red currant berries. Fill the jars with boiling water, let it brew for 10 minutes. Drain the water, boil and re-fill in 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. Banks roll up, turn over and wrap.

In a very old book on home economics, I came across a completely original recipe for pickling cucumbers in a pumpkin, while it was noted that cucumbers are especially tasty. Two methods of salting are mentioned. In one of them, the shell of a large pumpkin serves as a dish 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 poured with saline, covered with a wooden circle on top, on which put oppression, and the tub is taken out into the cold. The recipe below is suitable for both salting methods.

Ingredients:
10 kg cucumbers,
100 g tarragon (greens),
100 g dill (greens),
100 g black currant leaves,
5 liters of water
400 g of salt.

Cooking:
Wash small pumpkins, cut off the top part (on the side of the stalk) and remove the seeds from them. Rinse cucumbers and herbs. Tightly place cucumbers mixed with spicy greens in hollowed-out pumpkins, pour in brine, cover the pumpkins with cut top parts and fasten them with wooden pins or tie them with a harsh thread. Place the filled and closed pumpkins in a tub with the top part up, filling the voids between them with cucumbers and spices. Dissolve the salt in the water and pour this solution over the pumpkins and cucumbers placed in the tub. Cover with a clean cloth on top, put a wooden circle and oppression. 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. Set the tub in a cold place where it should be stored even after fermenting cucumbers. If there is no opportunity to pickle cucumbers in a tub, pickle them in a large pumpkin, respectively reducing the amount of salt and herbs.

So one more summer day is left behind from the category of those that feed the year. Even rows of jars with cucumbers peering friendly through the glass have already taken their place of honor, and the aromas of dill, garlic, black pepper and bay leaf are still hovering in the house, and this smell makes it so warm and cozy that, it seems, no winter at all. Let it come, we are ready for it.

Good luck preparing!

Larisa Shuftaykina