Crispy pickled cucumbers for the winter - 10 of the most delicious and very simple recipes in jars with photos step by step

Vegetable season is just around the corner. Therefore, we will focus on pickled cucumbers for the coming winter. There are many recipes, but crunchy cucumbers are not always obtained. It is better to know the secrets and nuances of proven recipes for pickling delicious cucumbers in jars.

Pickled cucumbers: recipe for a liter jar of vinegar

This recipe is intended for both young and experienced housewives. It has been proven by many years of experience. Pickled cucumbers will turn out to be crispy and very tasty, just take small fruits and do not have voids inside.

Cooking time - 1 hour.

Servings - 1 liter.

• 
  Rinse the cucumbers thoroughly under cold running water and remove the tips from both sides with a knife. Place the prepared fruits in a bowl and cover with very cold, preferably ice-cold water for 2 hours.
• 
  Wash a 1-liter jar with the addition of baking soda, sterilize it in the microwave or in another way. Boil the sealing lid. Rinse the leaves and dill well. Place the prepared spices at the bottom of the jar.
• 
  Boil clean water and pour boiling water into a jar to the cucumbers, filling it to the very top. Cover the jar with a lid and leave for 10-15 minutes.
• 
  After this time, pour the water from the jar through a special (with holes) lid into a small saucepan and place it over medium heat. Pour the amount of salt and sugar specified in the recipe into a saucepan, and cook the marinade for a few minutes. Turn off the fire and add vinegar essence to the marinade.
• 
  Pour the cucumbers in a jar with the prepared marinade and roll tightly. Then flip it over onto the lid and cover with a tea towel for 2 hours. You do not need to wrap cucumbers warmly, otherwise they will become soft. Transfer the jar to the place where you store the blanks.

Eat to your health!

Pickled cucumbers in a jar without sterilization

Wonderful crunchy cucumbers for the winter table can be prepared without sterilizing the jars. They are prepared by double pouring boiling water, and then marinade. These jars keep well for a long time. All products in this recipe are per 1.5 liter jar. In this way, you can harvest any number of cucumbers for the winter.

Ingredients:

• Cucumbers - 1.5 kg.
• Salt and sugar - 2 tbsp each l.
• Table vinegar - 3 tbsp. l.
• Garlic - 2-4 cloves.
• Laurel leaf - 2 pcs.
• Currant leaves, cherries, horseradish, dill umbrella and allspice - to taste.

Cooking process:

1. Put the washed cucumbers in a deep basin or bowl and fill with cold water for 5 hours. You can add a little salt to the water.
2. Thoroughly and with baking soda, wash the required number of jars and metal lids. Also rinse off any green spices.
3. In clean jars, evenly spread green leaves (2-3 pieces per jar), dill umbrellas, allspice peas, laurel and peeled garlic, chopped into slices.
4. Rinse the soaked cucumbers again and remove the tips from both sides with a knife.
5. Put the prepared cucumbers compactly in jars, placing large fruits vertically, and small ones, in the second layer from above.
6. Boil clean water (preferably non-chlorinated) in a kettle. Carefully pour boiling water over the cucumbers, filling the jars to the very top. Cover the cucumbers and leave for 10-15 minutes. Put another portion of water to boil.
7. After this time, pour out the water from the jars and re-fill the cucumbers with boiling water, cover with lids. You can cover the jars with a towel for 15-20 minutes.
8. Drain the cucumbers again and add the specified amount of salt, sugar and vinegar to each jar. For the third time, quickly pour boiling water into the jars so that all the air is removed, and the water spills a little over the edge of the jar.
9. Dip the seaming lids in boiling water and immediately roll up the jars. Then turn them over several times to dissolve the sugar and salt, and place them on the lid. After complete cooling, transfer the cucumbers to storage with the rest of the winter harvest.

Eat to your health!

Sweet pickled cucumbers in a 3-liter jar

Finding a recipe for pickling cucumbers for the winter to your liking is sometimes quite difficult. You are offered a recipe for making crispy and sweet cucumbers that will impress any member of your family. Cooking cucumbers using the double filling method.

Ingredients (for a 3 liter can):

• Cucumbers - 2.5 kg.
• Vinegar 9% - 100 ml.
• Sugar - 6 tbsp. l.
• Salt - 2 tbsp. l.
• Garlic - 4 cloves.
• Spices (dill umbrellas, cherry, currant and laurel leaves, black peppercorns and cloves) - to taste.

Cooking process:

1. Be sure to soak the cucumbers in very cold water first, which will make them firm, crispy and free of voids inside.
2. Then, rinse the soaked cucumbers well with running water and remove the tips on both sides.
3. Wash 3 liter cans with warm water and baking soda. Put all the spices indicated in the recipe at the bottom of the cans. You can add oak leaves and chopped horseradish root to the jars to enhance the crunchy taste of the cucumbers.
4. Place the prepared cucumbers in jars. Make the first layer vertical, and lay the rest of the cucumbers horizontally on top of it. Place the sliced ​​garlic between the cucumbers. You can put a dill umbrella on top of the cucumbers.
5. Boil clean water in a saucepan and pour cucumbers with boiling water. Pour boiling water in a thin stream so that the jar does not burst.
6. Cover the jars with sealed lids and leave for 20 minutes. Pour boiling water twice.
7. After this time, after the second pouring, pour the water from the cans into a saucepan and pour salt and sugar into it, strictly following the calculation indicated in the recipe. Stir the marinade so that the salt and sugar are completely dissolved, bring to a boil and pour in the required amount of vinegar.
8. Pour the cucumbers with the prepared boiling marinade, filling the jars to the very top.
9. Seal the cucumbers hermetically and leave upside down in the kitchen until they cool completely. Store the cooled cucumber jars in a cool place.
10. Your wonderful winter table snack is ready.

Bon Appetit!

Bulgarian pickled cucumbers

"Cucumbers in Bulgarian" - a recipe in demand recently for those who wish to find something new and interesting in the sea of ​​culinary recipes. Even gourmets will appreciate the taste of these cucumbers. To get the most refined and delicate taste of "Bulgarian cucumbers", it is important to correctly fulfill the ratio of salt, vinegar, sugar and water, without changing them. The ingredients are in one liter jar. Pickle cucumbers with onions and garlic.

Ingredients:

• Cucumbers - 700 g.
• Onions - 3 pcs.
• Garlic - 1 head.
• Laurel leaf - 2 pcs.
• Salt - 2 tsp
• Sugar and vinegar - 4 tsp each.
• Water - 0.5 l.

Cooking process:

1. For pickling, choose small hard pickles and preferably fresh ones. Rinse them well, place in a bowl, cover with cold water and leave overnight.
2. In the morning, cucumbers can be pickled. Prepare cucumber jars, wash and sterilize them in any way. Boil the seaming lids in water for a few minutes.
3. Peel the onions and head of garlic, chop the onion into thin rings, and chop the garlic into slices.
4. Put chopped onions and garlic in jars and add laurel leaves there.
5. Rinse the soaked cucumbers again and cut off the ends. Then put the prepared cucumbers tightly in jars.
6. In a separate saucepan, boil clean water and pour it over the cucumbers in jars.
7. Cover the jars with lids and leave for 15–20 minutes. Then repeat the filling.
8. After the last filling, pour the water from the cans into a saucepan, pour the calculated amount of salt and sugar into it, stir and boil. Add vinegar to the boiling marinade and stir again.
9. Pour the cucumbers with the prepared marinade, and immediately seal the jars tightly. Place the rolled up jars on the lids. You do not need to cover with a warm blanket.
10. Transfer chilled "Bulgarian" cucumbers to a cool storage place.

Eat to your health!

Pickled cucumbers with red currants

We bring to your attention an unusual recipe for harvesting pickled cucumbers for the winter. They are rolled up in jars with red currants. The berries contain natural acid, so you don't need to add vinegar to the marinade. And such conservation looks very impressive. Currants can be used both fresh and frozen. For reliable storage of such cucumbers, sterilization is needed. It is suggested to marinate cucumbers in 1.5 liter jars. They take up less space in the refrigerator and are eaten faster.

Ingredients:

• Cucumbers - 1 kg.
• Red currant - 1 tbsp
• Black currant leaves - 3 pcs.
• Dill umbrella - 1 pc.
• Garlic to taste.
• Water - 750 ml.
• Salt - 1 tbsp l.
• Sugar - 2 tbsp. l.

Cooking process:

1. Pre-soak small strong cucumbers for 2 hours in cold water. Then rinse them thoroughly and remove the tips from both sides.
2. Rinse the red currant well and remove the damaged fruit. Frozen berries do not need to be thawed. Fruits from the branches can not be separated, there is no difference for pickling.
3. Wash the jars with water and soda and sterilize in any way. Boil the sealing caps.
4. At the bottom of the prepared jars, put washed currant leaves, peeled garlic chopped into large pieces and one dill umbrella each.
5. Then compactly place the prepared cucumbers in jars. Fill the gaps between the cucumbers with berries right away, and sprinkle them over the cucumbers.
6. In a separate bowl, boil clean water (the amount of water depends on the number of cans), pour the amount of sugar and salt indicated in the recipe into it, mix and boil for a couple of minutes. Pour the prepared marinade over the cucumbers.
7. Then sterilize the cucumbers. To do this, take a large saucepan, cover its bottom with a towel and put jars of cucumbers in it. Fill the saucepan with hot water (after all, the marinade jars are also hot) to the level of the jar hangers. Sterilize the cucumbers over medium heat within 6 minutes from the start of the boil in a saucepan.
8. Then roll the cans tightly and immediately check the sealing tightness. Flip them over onto lids and cover with a blanket for additional pasteurization.
9. Transfer the cooled jars to a specific storage location.

Eat to your health!

Crispy pickled cucumbers with citric acid

In this recipe, you are invited to pickle cucumbers for the winter table, replacing the vinegar in the marinade with citric acid. Cucumbers with lemon are always crispy, aromatic and extremely tasty. They are prepared without sterilization and are perfectly stored at normal room temperature.

Ingredients (for one 3-liter can):

• Cucumbers - 2 kg.
• Citric acid - 1.5 tsp.
• Garlic - 6 cloves.
• Horseradish root or leaf - 1 pc.
• Dill umbrella - 3 pcs.
• Mustard seeds - 3 tsp
• Water - 1.5 l.
• Sugar - 5 tbsp. l.
• Rock salt - 2 tbsp l.
• Laurel leaf - 3 pcs.
• Peas of black and allspice - 5 pcs.

Cooking process:

1. For pickling, choose cucumbers that are small, even and firm. Place them in a basin and fill them with cold water for several hours.
2. Wash the jar (or jars) with water and soda and sterilize in any way. Boil the lids in water.
3. Rinse spicy herbs and pour over with boiling water. Peel the garlic and horseradish root. Put this set of spices and all the spices in a jar.
4. Rinse the soaked cucumbers well, cut off the ends. Put the prepared fruits nicely and tightly in jars.
5. Boil water in a saucepan and pour cucumbers with this boiling water. Cover the jars with lids and leave for 20 minutes. During this time, bring the second portion of water to a boil.
6. After 20 minutes, pour the water from the jars through a special lid and immediately, since scalded cucumbers cannot stand without water, re-pour boiling water into the jars and leave again for 20 minutes.
7. In a separate saucepan, cook the marinade with the correct amount of water, salt and sugar. Boil the marinade for a few minutes.
8. Pour cucumbers with hot marinade (you can use a funnel), filling the jars to the very top.
9. Roll up the cans immediately and check for leaks. Then turn them over onto the lids, cover with a blanket and, after complete cooling, transfer them to a place for long-term storage.

Eat to your health!

Crispy pickled cucumbers with chili ketchup

Below is a basic recipe for pickling cucumbers with Chili ketchup. For this preservation, choose small, slightly shorter than the height of the jar, strong cucumbers and roll them into small jars so that it is enough for one time. The set of spices for such cucumbers may be different, but there must be garlic, dill and green hot pepper to make the appetizer spicy and piquant.

Ingredients (for 4 jars of 750 ml):

• Small cucumbers - 2 kg.
• Water - 6 tbsp.
• Sugar - 1 tbsp.
• Table vinegar - 150 ml.
• Rock salt - 2 tbsp l.
• Chili ketchup - 350 g.
• Chives and laurel leaf - 8 pcs.
• Horseradish leaf - 2 pcs.
• Dill seeds - 4 tsp
• Pepper peas - 20 pcs.
• Hot pepper - 1 pc.

Cooking process:

1. Rinse the cucumbers, remove the tips and cover with ice water for a couple of hours.
2. Wash and sterilize the jars for 1 minute and on the highest power in the microwave, pouring a little water into them. Then pour out the water. Rinse the lids and scald with boiling water or boil in a saucepan.
3. Peel the garlic and crush the cloves with a knife for more garlic flavor. Cut the hot pepper into 4 pieces. For a more delicate taste, pepper can be omitted. Place chopped peppers, garlic and other spices at the bottom of each jar.
4. Place the prepared cucumbers in sterile jars.
5. Pour boiling water over the cucumbers. Cover the jars with sterile lids and leave for 30 minutes.
6. During this time, prepare a tomato marinade from "Chili" for the cucumbers. Pour water into a separate saucepan, add salt, sugar and ketchup, mix well and boil. Pour the boiling marinade over the cucumbers in jars, filling them to the very top.
7. Seal the jars, turn them over onto the lids and cover with a towel. After cooling completely, transfer them to storage.

Eat to your health!

Crispy pickled cucumbers with mustard

In this recipe, you are invited to add mustard beans to the cucumber marinade. Mustard will give the cucumbers a special spicy and rich taste. These cucumbers are prepared without sterilization.

Ingredients (for 3 liter cans):

• Cucumbers - 2 kg.
• Dill umbrellas - 6 pcs.
• Currant and cherry leaves - 6 pcs.
• Garlic - 6 cloves.
• Mustard beans - 3 tsp
• Salt and sugar - 3 tbsp each l.
• Table vinegar - 6 tbsp l.
• Black peppercorns - 9 pcs.
• Water - 1.5 l.

Cooking process:

1. Cut off the tips of the cucumbers, as they are mostly nitrates. Soak the cucumbers in cold water for 2 hours.
2. Rinse and sterilize the jars in any way.
3. Wash the leaves of cherries, currants and dill umbrellas and pour over with boiling water. Then place them in sterile jars.Add garlic, peeled and chopped into small pieces.
4. Place the prepared cucumbers tightly in the jars.
5. Boil clean water in a saucepan and pour boiling water over cucumbers in jars. Leave them on for 15-20 minutes.
6. After this time, pour the water from the jars through a special lid into the same saucepan, boil it and pour the cucumbers again for 10 minutes.
7. After 10 minutes, pour the water back into the same saucepan.
8. Pour a tablespoon of salt and sugar into each jar, add a teaspoon of mustard seeds, and then pour the vinegar. Pour boiling water over the cucumbers to the very top.
9. Roll up the jars with boiled lids.
10. Then turn them upside down and cover with a warm blanket. Store chilled cucumbers in a cool place.

Eat to your health!

Assorted pickled cucumbers and tomatoes

A very interesting preparation is obtained by marinating tomatoes and cucumbers in one jar at the same time. This beautiful pickle will delight both the taste and the eye on the festive table. The spicy sweet marinade will make the cucumbers crisp and the tomatoes intact. We marinate by the method of double filling.

Ingredients (for 1 liter jar):

• Cucumbers - 400 g.
• Tomatoes - 300 g.
• Dill umbrella and laurel leaf - 1 pc.
• Peas of black and allspice - 5 pcs.
• Garlic - 6 cloves.
• Tarragon and horseradish leaves to taste.

For the marinade (for 1 liter of water):

• Salt - 2 tbsp. l.
• Sugar - 4 tbsp. l.
• Table vinegar - 6 tbsp l.

Cooking process:

1. Wash the jars with baking soda and be sure to sterilize in any way. Put all the spices indicated in the recipe in the jars.
2. Rinse cucumbers and tomatoes well with running water. Remove the tips from the cucumbers. Put the prepared cucumbers in the jars in the first layer and preferably vertically.
3. Use a needle or toothpick to prick the tomatoes in several places near the stalk to keep them intact.
4. Place a dill umbrella and a piece of horseradish leaf on top of the vegetables.
5. Pour boiling water over the vegetables in jars to the very top, cover them with boiled lids and leave for half an hour.
6. After this time, pour the water from the jars into the pan through a special lid.
7. Place a pot of water over medium heat. Pour the calculated amount of salt and sugar into the marinade, stir and simmer for 1-2 minutes.
8. Pour the prepared hot marinade over the vegetables in jars and pour 2 tablespoons of vinegar into each jar.
9. Roll up the jars, check the sealing tightness and, turning over onto the lid, leave to cool completely.
10. Your wonderful assortment of cucumbers and tomatoes is ready.

Eat for health and good preparations!

Crispy pickled cucumbers with onions and carrots

By pickling cucumbers with onions and carrots in a jar, you will prepare a unique and aromatic appetizer for the winter table. These vegetables exchange their flavors and complement each other perfectly. For this preparation, take small cucumbers (gherkins) and close them in small jars.

Ingredients (for 6 liter jars):

• Cucumbers - 5 kg.
• Carrots and onions - 3 pcs.
• Allspice, dill umbrellas, horseradish leaves and laurel leaves - to taste.

For the marinade (for 1 liter of water):

• Rock salt - 1 tbsp l.
• Sugar - 2 tbsp. l.
• Vinegar 9% - 4 tbsp l.

Cooking process:

1. First, prepare the cucumbers for pickling. Rinse them, remove the tips and fill with cold water for 2-6 hours.
2. Peel and rinse the onions, carrots and horseradish leaves.
3. Wash the baking soda cans thoroughly and sterilize them any way you like.
4. Chop carrots and onions into thin rings.
5. Put all the spices in sterile jars, and then compactly and preferably vertically, place the prepared cucumbers. Place chopped carrots and onions on top of the cucumbers.
6. Boil water in a separate container and pour boiling water over cucumbers in jars. Cover the jars with boiled lids and leave for 20 minutes.
7. After this time, pour the water from the jars into the same container, pour the calculated amount of sugar and salt into it, and cook for 1-2 minutes. Pour the vinegar directly into the jars.
8. Pour the prepared hot marinade to the cucumbers, filling the jars with them to the very top. Then roll them up and check the tightness of the seaming. Turn the jars onto the lids, cover with a blanket and leave to cool completely.
9. Store the cooled cucumbers in a cool place.

Bon Appetit!