Pickled cucumbers with vinegar for the winter - 9 step-by-step recipes

The secret to making crispy pickled cucumbers is the amount of food to be poured. The dosage also depends on how long the seals will be stored. We offer you several recipes that you will definitely like and will replenish your culinary piggy bank.

Crispy pickled cucumbers with 70% vinegar for the winter

Pickled cucumbers have long been loved by domestic housewives. They can be served as a stand-alone snack, used as a light side dish with chips, or added to a salad.

Cooking time - 3 hours 10 minutes.

Cooking time - 1 h. 5 min.

Servings Per Container - 3.

• 
  We take a large basin and pour cold water into it. Put the cucumbers in the water and soak them for 1-2 hours. After the allotted time, rinse each cucumber under running water.
• 
  We separate the required number of cloves from the head of garlic and peel them. We wash the greens. We check the container for cucumbers for flaws. If not, clean the jars and lids with baking soda. We rinse thoroughly. We pour water into the electric kettle. Bring to a boil and pour into any deep container, putting the lids there in advance. We sterilize for a few minutes.
• 
  Put garlic, dill, cherry leaf and peppercorns on the bottom of the jars. Then we put the cucumbers tightly to each other.
• 
  We put a pot of water on the burner. Turn on the stove and bring the liquid to a boil. Pour boiling water over cucumbers in jars. Cover the container with lids and leave for 5 minutes.
• 
  Take the pan again and pour salt and sugar into it. Fill them with brine and turn on the stove. Bring the liquid to a boil again. Pour in vinegar and immediately turn off the stove. We send the brine back to the jars and roll them up with lids. We turn over the jars of cucumbers and put the lids on the floor. We cover with a blanket. When the jars are cool, store them in a cool place.

Bon Appetit!

How to prepare pickled cucumbers with 9% vinegar?

This recipe is classic and is used by many housewives as a "brand". Some changes are possible in the composition of the ingredients for pickling cucumbers: you can select spices and herbs according to your taste preferences.

Cooking time - 3 hours 15 minutes.

Cooking time - 1 hour.

Servings Per Container - 1.

Ingredients:

• Cucumber - 500-600 gr.
• Salt - 2 tablespoons
• Sugar - 1 tablespoon
• Allspice peas - 2-3 pcs.
• Vinegar 9% - 30 ml.
• Dill - 1 pc.
• Garlic - 2 teeth
• Water - 1-2 liters.

Cooking process:

1. First, thoroughly rinse the cucumbers under running water. Then pour cold water into a large basin and put the ingredient there. We leave for 2 hours. After a while, we take out the cucumbers, wipe them off and cut off the ends on both sides. We are waiting for the cucumbers to dry.
2. While the cucumbers are soaking, we sterilize the jar and lid for future seaming. We do this in the oven. Put allspice in the finished container. Rinse the dill umbrella and pat it lightly with a paper towel. We put it on the bottom of the can. Separate two cloves of garlic from the head and peel them. We put the garlic in a jar.
3. Pour water into a small saucepan.We put the container on the stove. We turn on the technique and bring the water to a boil. At the same time, we put cucumbers in a jar so that they fit snugly together. Pour boiling water into a jar and cover it with a lid. We leave for 15-20 minutes.
4. During this time, the water will cool down. Pour it back into the pot. Turn on the stove again. Add sugar and salt to the water. Bring the liquid to a boil and pour it back into the jar. We leave for 15 minutes under a closed lid.
5. We repeat the same manipulations as in the previous step. When the water boils, remove the pan and add the vinegar. Turn off the stove. Stir the contents of the pan. Pour the marinade over the cucumbers in the jar. Cover and roll up. Leave the seaming to cool.

Bon Appetit!

Pickled cucumbers without sterilization in a 1.5-liter jar

This is a great winter option for rolling cucumbers. They turn out to be very tasty and crispy: they are good for vinaigrette, Olivier salad, boiled, fried or stewed potatoes.

 Cooking time - 3 hours 10 minutes.

Cooking time - 1 hour 10 minutes.

Servings Per Container - 1.

Ingredients:

• Cucumber - 1 kg.
• Salt - 1 tablespoon
• Sugar - 2 tablespoons
• Vinegar 9% - 3 tablespoons
• Bay leaf - 2 pcs.
• Horseradish leaf or root - 1 pc.
• Currant leaf - 1-2 pcs.
• Allspice peas - 5 pcs.
• Garlic - 2 teeth
• Dill - 1 pc.
• Water - 2-3 liters.

Cooking process:

1. We wash the cucumbers under running water. Pour cold water into a large saucepan or basin and lightly add some salt to it. Put the cucumbers in the water and leave for 2-3 hours.
2. Put baking soda on a sponge and clean the cucumber roll container. We wash the jar and lid thoroughly. Let it dry. We wash the dill, horseradish, bay and currant leaves. We peel the garlic cloves from the husk. We put the ingredients on the bottom of the jar.
3. We take out the cucumbers from the basin and cut off the ends on both sides. We distribute them so that they fit snugly together in the jar.
4. Pour water into a saucepan and put it on the stove (you can boil water in a kettle). When the liquid boils, pour it into the center of the jar, otherwise the container will burst. We cover the jar with a lid and leave for a while.
5. Pour water into the pot again and put it on the stove. As soon as the liquid begins to boil, drain the water from the can into another container. Pour boiled water into a jar. Cover with a lid and wrap with a small blanket. We put water on the stove again. Or we boil in an electric kettle. When the liquid begins to boil, pour out the water from the jar. Sprinkle the cucumbers with salt and sugar, pour in the vinegar. Pour the contents of the jar with boiling water to the very top.
6. Sterilize the lid in boiling water for a couple of minutes and cover the jar. We roll it up and take it to any convenient place. Turn the jar up and down several times to dissolve the salt and sugar. We put on the floor, bottom up and let cool. We store later in the closet or cellar.

Bon Appetit!

How to prepare crispy cucumbers with vinegar and vodka in jars?

Adding vodka when rolling cucumbers has its advantages: cucumbers do not get moldy, do not ferment, they are perfectly stored under nylon lids and are very crispy and tasty.

Cooking time - 7 hours.

Cooking time - 50 min.

Servings Per Container - 2.

Ingredients:

• Gherkins - 4 kg.
• Sugar - 4 tablespoons
• Salt - 4 tablespoons
• Vinegar - 200 ml.
• Vodka - 100 ml.
• Allspice peas - 6 pcs.
• Bay leaf - 2 pcs.
• Horseradish - ¼ root.
• Dill seed - 1 tablespoon
• Water - 3 liters.
• Garlic - 1 head.

Cooking process:

1. We wash the small cucumbers in a stream of water and put them in a large container - a basin or a saucepan. Pour in cold water and leave for 6 hours.
2. We clean the jars and lids with soda. We wash them thoroughly. We put a pot of water on the stove. When the water boils, we scald the jars and lids with it. We put the cans with the neck down on a towel. We lay out the lids next to the containers.
3. We clean the garlic and horseradish. Cut them into medium-sized cubes and put them in jars. Then we send the gherkins to the bank.
4. Pour water into a saucepan and place the container on the burner. Add bay leaf, pepper, dill, salt and sugar to the water.We turn on the stove and wait for the liquid with the ingredients to boil. We pour the brine into the jars to the very sides.
5. We leave containers alone for 5-7 minutes under closed lids. Then pour the brine back into the pot. Bring to a boil with the stove on. When the liquid begins to gurgle, pour 50 ml of vodka into each jar. Pour the brine into jars, roll up the containers with lids and turn them upside down. We are waiting for the jars of cucumbers to cool down, then we transfer them to storage in the pantry.

Bon Appetit!

Sweet pickled cucumbers with vinegar for the winter

It is believed that this recipe belongs to German cuisine. Cucumbers are crispy, with an unusual sweet and sour taste. For seaming, it is better to choose not very large fruits - up to 10 cm.

Cooking time - 4 hours 10 minutes.

Cooking time - 1 hour 10 minutes.

Servings Per Container - 2.

Ingredients:

• Cucumber - 500-700 gr.
• Garlic - 3 teeth.
• Dill - 3 branches.
• Water - 500 ml.
• Vinegar 9% - 50 ml.
• Salt - 1.5 tsp
• Sugar - 3 tsp

Cooking process:

1. Let's take care of cucumbers. First, we rinse them with tap water, and then put them in a large basin or saucepan. Fill the cucumbers with cold water and leave for 3 hours. After a while, we take out the cucumbers one by one and cut off at both ends. Let them dry.
2. We clean the jars with soda and a sponge. We wash them thoroughly. We sterilize in any convenient way. We put a pot of water on the burner. We turn on the stove and wait for the water to boil. We sterilize the lids in boiling water for 8-10 minutes.
3. Put peeled garlic and dill washed with water in ready-made jars. Place the cucumbers tightly. Sprinkle salt and sugar on top. Pour out the vinegar.
4. We filter the required amount of water for the brine in advance. Pour cucumbers in jars with clean cold water. Place the containers on the bottom of a large saucepan lined with a towel. Pour water into a saucepan. We turn on the stove and bring the water to a boil. We boil the jars with the contents for no more than two minutes. Remove the pan from the heat and turn off the stove.
5. We take out the cans from the pan, cover with lids and roll up. Wipe with a dry towel and turn the lids down. We put it on the floor. We wrap it up with a rug or blanket. We leave for 1-2 days. When the seams are cool, we transfer them to a cooler place for storage.

Bon Appetit!

An easy way to prepare cucumbers with vinegar and aspirin

Cucumbers pickled according to this recipe taste slightly spicy and sweet and sour. Even in the absence of sterilization, seaming can be saved until harvesting next season.

Cooking time - 3 hours 35 minutes.

Cooking time - 1 h. 5 min.

Servings Per Container - 2.

Ingredients:

• Cucumber - 2 kg.
• Water - 2 liters.
• Garlic - 1 head.
• Horseradish leaves to taste.
• Dill to taste.
• Aspirin tablets - 4 pcs.
• Sugar - 25 gr.
• Black peppercorns - 3 pcs.
• Carnation - 3 pcs.
• Vinegar - 80 ml.
• Salt - 50 gr.

Cooking process:

1. We wash the cucumbers and immediately place them one by one in a large basin. Fill the cucumbers with cold water and leave for a couple of hours.
2. We check the banks for defects. We clean whole containers with soda and rinse thoroughly. We put water in a saucepan to a boil. We turn on the stove. When the water gurgles, scald the lids with it for about 10 minutes.
3. We are waiting for the jars and lids to dry. We wash the horseradish leaves and dill with cool water, dry them slightly, spread the horseradish leaves on the bottom of the cans. Next, we lay the cucumbers as tightly as possible to each other.
4. We put a container of water on the burner. Turn on the stove and bring the liquid to a boil. Add pepper, cloves and dill to the jars. Fill the contents of the jars with boiling water. We leave for 10 minutes.
5. After a while, pour the water from the cans back into the pan. Turn on the stove again and bring the liquid to a boil. Pour it into jars and let it brew for another 10 minutes. We repeat the procedure one more time. Add salt and sugar to the water poured into the pan from the jars.
6. Add aspirin and vinegar to jars of cucumbers. We peel the garlic from the husk and also send it to containers. When the brine on the stove boils, pour it into the jars. Turn off the stove.
7. We roll up the cans and turn them over with the lids down.We put in this position in any convenient place for cooling. Then we store it in the pantry.

Bon Appetit!

Delicious pickled cucumbers with apple cider vinegar

Due to its low acid content, apple cider vinegar is not able to spoil cucumbers if you overdo it. Also, apple cider vinegar is good for the body: it normalizes the stomach, lowers blood pressure and breaks down fat cells.

Cooking time - 5 hours 5 minutes.

Cooking time - 1 h. 15 min.

Servings Per Container - 1.

Ingredients:

• Water - 1.5 liters.
• Rock salt - 1.5 tablespoons
• Sugar - 4 tablespoons
• Apple cider vinegar - 150 ml.
• Bay leaf - 3 pcs.
• Black peppercorns - 5 pcs.
• Allspice peas - 5 pcs.
• Cucumber - 1 kg.
• Chili pepper - 1 pc.
• Dill umbrellas - 3 pcs.
• Garlic - 2 teeth

Cooking process:

1. First we wash the fresh cucumbers, and then put them in a larger container and fill them with cold water for 2-3 hours. After a while, we take out the fruits from a basin or pan and cut off the ends on both sides. We leave the cucumbers alone so that they have time to dry before rolling.
2. Separate 2 cloves of garlic from the whole head and peel them off. Cut the garlic into thin slices. With the help of soda, we clean the jar and rinse it with water. After drying, put chili pepper, garlic and dill on the bottom of the container (pre-wash and dry it). We distribute the cucumbers so that they fit snugly together.
3. We put a pot of water on the burner. We turn on the stove and boil the liquid. Pour boiling water into a jar of cucumbers. We leave for 15 minutes. Then pour the liquid into the sink. We repeat the procedure 2 more times.
4. Now let's prepare the mixture for the mortar. Pour water into the pot again. We put the container on the boiling stove. As soon as the water boils, add salt and sugar to the liquid. When the ingredients are dissolved, add the bay leaf and both types of pepper. When boiling again, we begin to gradually pour vinegar into the liquid. At the same time, we constantly stir the solution.
5. Pour the contents of the jar with the prepared brine. Cover and roll up. We turn the jar upside down and put it in this position in a convenient place. Then we store it in the cellar.

Bon Appetit!

Step-by-step recipe for harvesting cucumbers with vinegar and mustard

Cucumbers with such preparation are not very spicy, but with a piquant zest, tasty and crispy. After 30 days, you can open the roll and enjoy the salty fruits.

Cooking time - 4 hours.

Cooking time - 1 hour.

Servings Per Container - 3.

Ingredients:

• Cucumber - 1.7 kg.
• Garlic - 2-3 teeth.
• Currant leaf - 5-6 pcs.
• Horseradish leaves - 1 pc.
• Water - 1.5 liters.
• Sugar - 100 gr.
• Salt - 70 gr.
• Mustard - 3 tsp
• Vinegar 9% - 60 ml.
• Parsley - 6 branches.
• Dill umbrellas - 3 pcs.

Cooking process:

1. We wash fresh cucumbers. For seaming, it is best to choose fruits that are small, strong and resilient. We put them in a basin and fill them with cold water. We leave for 3 hours. After a while, we take out the cucumbers from the pelvis and cut off the ends of the fruits on both sides.
2. We choose fresh, strong greens for rolling and rinse them with cold water. Dry slightly.
3. Peel the garlic cloves and cut them into thin slices. Now we take cans and lids and check them for cracks and chips. We sterilize the container with lids. Put greens in clean jars: dill, currant leaves and horseradish.
4. We put cucumbers in jars. We try to put more cucumbers at the bottom, and smaller ones at the top. We alternate a layer of cucumbers with a layer of garlic.
5. Put mustard and parsley on top of the cucumbers. We put a pot of water on the stove and turn on the technique. Bring the liquid to a boil and pour it into a container with cucumbers. We lightly screw the lids on the jars and leave for 15 minutes.
6. Drain the water from the cans back into the pot. Pour salt and sugar into the liquid. When the marinade boils, cook it for another minute. Then pour in the vinegar. We mix. Turn off the stove. Pour the finished marinade into jars. We cover the containers with lids and tighten them tightly.
7. We turn the cans upside down and put them in any convenient place. We wrap it up with a warm blanket or blanket.Then we transfer the containers to storage in the cellar, returning them to their normal position.

Bon Appetit!

Crispy pickled cucumbers with vinegar and oil for the winter

For seaming, it is better to choose small cucumbers, if the fruits are large, they will need to be cut. Cucumbers are slightly sweet and very crispy.

Cooking time - 3 hours 30 minutes.

Cooking time - 1 h. 15 min.

Servings Per Container - 1.

Ingredients:

• Cucumber - 400 gr.
• Bulb onions - 1 pc.
• Refined oil - 150 ml.
• Vinegar 9% - 70 ml.
• Sugar - 4 gr.
• Salt - 5 gr.
• Allspice peas - 10 pcs.
• Bay leaves - 3-4 pcs.

Cooking process:

1. We wash small cucumber fruits under running water. Cut off the ends of the cucumbers on both sides. Cut into round slices.
2. Peel the onion. Rinse it lightly and cut it in two along the head. Then we cut each part into half rings.
3. We take a large basin and put slices of cucumbers and onions in it. Pour in salt, sugar, pepper. Add bay leaves, oil and vinegar. Stir and leave for a couple of hours.
4. We clean the container with soda. Thoroughly rinse the jar and lid. We sterilize them in any convenient way.
5. After 2 hours, put the bowl with cucumbers and other ingredients on the burner. Turn on the stove and cook the mixture until the cucumber slices change color. We transfer the mixture to a jar.
6. We line the bottom of the pan with a napkin or towel. We put it on the stove. Place a jar with the contents inside the pan and pour water to the level of the container's "shoulders". We turn on the technique and bring the water to a boil. We make the fire less and leave the jar to sterilize along with the contents for 15 minutes. We roll up the jar and turn the lid down. We put the container in any convenient place for cooling. Then we store it in the pantry.

Bon Appetit!