Cucumbers for the winter: homemade recipes for preserving pickled and pickled cucumber preparations in liter jars

Pickled Cucumber Recipes

With mustard

Some experienced housewives sometimes use mustard in a pickled cucumber recipe, not only for a specific mustard flavor, but in order to make the cucumbers more crispy and give them a beautiful color. What will be needed for this?

For 1 liter:

• Xnumx g of cucumbers;
• 20 g salt;
• 20 grams of sugar;
• 20 ml of vinegar;
• 10 g of garlic;
• 10 g dry mustard;
• 3-5 g black ground pepper.

Recipe:

1. Pour cold water over cucumbers and leave for several hours. After the time has elapsed, wipe them thoroughly and cut lengthwise into 4 parts.
2. Then sprinkle the vegetables with salt, mix and leave for 3 hours, not forgetting to stir them occasionally.
3. After a while, pour in the marinade from vinegar, mustard and sugar, and also add ground pepper and garlic crushed by a press. Mix everything well and let the mixture stand for 1,5 hours.
4. Transfer the resulting marinade to jars and pour over the juice that has been released in the process. Lightly cover the jars with lids and sterilize them in boiling water for 20 minutes. Close the lids tightly and wrap the jars until completely cool.

With pepper without sterilization

Many are attracted by this method of pickling cucumbers for the winter, as cucumbers are harvested without sterilization.

Ingredients for 3 l:

• as much as cucumbers will leave;
• 0,5 pcs of hot pepper;
• 1 piece of sweet pepper;
• 0,5 bunch of parsley;
• 6 sprigs of dill inflorescence;
• 1-2 horseradish sheets;
• 80 g salt;
• 200 g vinegar 9%.

Recipe:

1. Wash and soak the cucumbers for 6-8 hours in cold water to make them crispy.
2. Peel, wash and cut the garlic into slices. Remove seeds from sweet peppers. Wash the jars with warm water and soda and put in a cold oven, gradually heating it to 150-200 degrees, and then turn it off. Sterilize the lids in boiling water.
3. At the bottom of the jar, place hot and sweet peppers, dill and horseradish. Place the cucumbers tightly in a jar, placing the parsley on top and adding the garlic.
4. Prepare the brine: put salted water on the fire and boil for a little more than 5 minutes. Pour boiling brine over cucumbers. If it is not enough, you can add boiling water to the edge of the jar.
5. Cover the jar with a sterilized lid and leave for 5 minutes. After that, drain the brine and boil again. Pour into a jar and leave again for 5 minutes. Repeat this 2 times.
6. Pour in the vinegar and roll up the jar.

With chili ketchup

How not to mention canned cucumbers with chili ketchup when they come out so crispy, slightly sour and moderately spicy.

Ingredients:

• 2 kg of cucumbers;
• 6 glasses of water;
• 1 a glass of sugar;
• 1 cup vinegar 9%
• 2 Art. spoons of salt;
• 1 bag of chili ketchup;
• dry dill to taste;
• horseradish leaves to taste;
• hot pepper to taste;
• green garlic to taste;
• bay leaf to taste;
• to taste black peppercorns;

Recipe:

1. Pre-wash the cucumbers and fill with cold water for 4 hours, changing it every 1,5 hours.
2. Wash and boil the jars together with the lids.
3. At the bottom of the jar, place chopped dill, horseradish leaves, chopped hot pepper to taste, 2-3 bay leaves, 5-6 pcs. black peppercorns, 2 cloves of garlic.
4. Then lay the cucumbers in jars in dense rows.
5. After that, pour boiling water into jars, cover a little with lids and leave on the table for 20 minutes.
6. Time to prepare the marinade – pour 6 cups of boiled water, add 1 cup of sugar, 2 tbsp. tablespoons of salt, 1 packet of chili tomato ketchup, 1 cup of vinegar. Mix everything thoroughly, put on fire and bring to a boil.
7. Pour this marinade with chili sauce over cucumbers into jars and close them tightly with lids.
8. Wrap jars of cucumbers with chili ketchup in a blanket until cool.

With vodka

Ingredients for a 3 liter jar:

• 8 kg cucumbers;
• 10-15 pieces of dill;
• 3 horseradish leaves;
• 25-30 pieces of blackcurrant leaves;
• 25-30 pcs cherry leaves;
• 3-4 pcs sweet pepper;
• 3-4 pcs hot pepper;
• 1 garlic head;
• 200 ml of vodka;
• 10 st. spoons of vinegar 9%.

Especially for brine: water 10 l and salt 800 g.

Recipe:

1. Wash the cucumbers well, prepare the jars by placing them on the currant, cherry and horseradish leaves, and then layer the cucumbers and the remaining spices to taste.
2. Prepare the brine: boil water, add salt to it and stir until completely dissolved. Pour in the vodka and vinegar and immediately remove from heat. Pour the hot brine into jars and leave the future preservation for a day in the room.
3. Add brine and roll up jars. That’s it, the canning process has begun!

Cucumbers in tomato sauce

Ingredients for 10 jars of 650 ml:

• 5 kg of cucumbers;
• 2 kg of tomatoes;
• 250 g of garlic;
• 250 ml of vegetable oil;
• 250 grams of sugar;
• 3 art. spoons of salt;
• 2 tbsp. spoons of vinegar essence 70% or 15-18 tbsp. spoons of vinegar 9%

Recipe:

1. To begin with, let’s prepare a tomato filling for cucumbers: you need to scald the tomatoes with boiling water and remove the skin.
2. Grind the tomato preparation in a meat grinder or blender.
3. Add vegetable oil, granulated sugar, salt.
4. Bring to a boil and cook for 10 minutes.
5. Wash cucumbers and cut into rings.
6. Gradually add cucumber rings to the tomato.
7. After boiling, cook cucumbers in tomato sauce for 20 minutes, then add garlic and vinegar and mix everything well.
8. Arrange the cucumbers in pre-sterilized jars and close.

Chopped cucumbers with onions

Ingredients:

• 3 kg of cucumbers;
• 1 kg of onion;
• 4 tbsp. tablespoons of vegetable oil;
• 1 L of water;
• 2 Art. spoons of salt;
• 2 Art. spoons of sugar;
• 30 pcs. black peppercorns;
• 15 pcs. bay leaf;
• 130 ml of vinegar;

Recipe:

1. Wash the cucumbers and cut into large slices.
2. Peel the onion and cut it into rings.
3. Pour vegetable oil into sterile jars, lay sliced ​​cucumbers and onions in layers.
4. How to prepare the marinade: boil water, pour sugar, salt, spices. Boil and pour out the vinegar.
5. Pour hot marinade into jars of cucumbers. Lightly cover the cucumbers with lids, wait 10 minutes, and then close tightly.
6. Voila, your cucumbers with onions are ready!

Korean cucumbers

Not everyone will like this dish, but only true connoisseurs of thrills.

To prepare Korean-style cucumbers for the winter, you should choose small cucumbers, gherkins are best.

The presented amount of ingredients is prescribed based on 6 liter cans, since it makes no sense to do less:

• 4000 g fresh cucumbers;
• 1000 g carrots;
• 200 g of crystalline sugar;
• 200 ml refined sunflower address;
• 200 ml 9% vinegar;
• 100 g table salt;
• 30 g of garlic;
• 15 g spices in Korean.

Recipe:

1. Wash cucumbers (gherkins) in cold water and cut lengthwise into quarters.
2. Take the carrots, peel them, wash them and grate them for Korean carrots and transfer them to the cucumbers.
3. Prepare the marinade by mixing vegetable oil with sugar, salt, vinegar and Korean seasoning.
4. Pour the chopped vegetables with this mixture. Mince the garlic and add it to the mixture. Mix thoroughly.
5. Cover the mixed salad with a lid and refrigerate for 5 hours.
6. After that, transfer everything to clean jars and sterilize in a pot of boiling water.
7. Half-liter jars – 10 minutes, liter – 15-20 minutes.
8. Banks must be covered with something warm, for example, a blanket, before cooling.
9. That’s all, homemade golden-hued cucumbers are ready for the winter!

Video “Recipe for salted cucumbers for the winter”

From this video you will learn how to make delicious salted cucumbers for the winter.

Salting methods

Cool way

There are several ways to pickle cucumbers. A huge plus of this method is that with minimal time costs, you get a very appetizing option. Only jars need to be stored in cold conditions so that they do not disappear.

Ingredients:

• 2 kg cucumbers;
• to taste herbs, spices, garlic;
• 1,5-2 liters of water;
• 2 Art. spoons of salt.

Recipe:

1. Rinse the cucumbers and put them in a jar of herbs, spices and garlic.
2. Pour salt in the volume indicated above and fill with cold clean water.
3. Lightly cover the jar with a lid and take it to a cold place.
4. You can try the preparation after 3 weeks.

No vinegar

There is another method for making “no vinegar” pickles. The most important thing here is neat and careful execution.

Ingredients:

• 4 kg cucumbers;
• to taste herbs, spices, garlic;
• 6 liters of water;
• 1 glass of salt.

Recipe:

1. Put cucumbers, herbs and spices in one jar.
2. Boil 3 liters of water, adding salt in advance, pour the brine into jars with vegetables and spices, cover with lids and wait 2 days to start the fermentation process.
3. Drain the brine and boil more clean water, then pour it back into the jars of cucumbers.
4. Close tightly with lids and cover with a blanket or blanket until cool.

Secrets and tips for delicious preparations

1. Do you want the cucumbers harvested for the winter to remain crisp and elastic? Then it is worth choosing for conservation only those varieties that have dark pimples.
2. Oak leaves, horseradish root, or walnut leaves may also be useful to preserve the best qualities of a delicious salty preserve.
3. Before pickling, place the cucumbers in cold water, changing it periodically. The time of such a “quarantine” is no more than 6 hours. Thanks to this, there will be no voids in canned cucumbers.

Best of all, cucumbers after processing are combined with strong drinks, and from food they go well with homemade mashed potatoes with something meat or salad.

Bon appetit!