Cucumbers in sweet and sour marinade for the winter

Cucumbers are versatile in processing, they can be used to make a salad, include in assorted dishes, pickle or ferment in a barrel. Many recipes offer preparations of different tastes (spicy, salty), but sweet and sour cucumbers for the winter are especially popular, not only vegetables are tasty in them, but also marinade.

Cucumbers are one of the most popular vegetable crops, often used for home harvesting.

Features of the preparation of sweet and sour cucumbers

There are two ways of such processing: with sterilization of the product in jars and without additional hot treatment. In the latter case, it will take more time to cook, but the process is less laborious. Preservation methods do not affect the shelf life of the finished product. Sterilization time depends on the volume of the container, for a 3 liter can – 20 minutes, for a liter container 10 minutes is enough.

Fruits are used only of good quality, not large and not overripe. There should be no spots, signs of decay, mechanical damage and soft spots on the surface.

Vinegar is better to use apple 6%, this type of preservative is softer and without a strong odor. In some recipes, it is replaced with citric acid. To get a sweet and sour taste, it is poured into the marinade strictly according to the recommended dosage.

Do not put celery or basil in the preparation, spicy herbs do not mix well, because the brine is not salty, but sweet and sour. Particular attention is paid to salt. Take only cooking, large without the addition of iodine. Sea for canning is not suitable.

Laying vegetables is carried out in sterilized jars without cracks on the body and chips on the thread and neck.

What gives sweet and sour taste in the workpiece

Vinegar and sugar are responsible for the taste of the pickled product, thanks to the ratio of these ingredients, a sweet and sour marinade is obtained. Salt in these recipes for the winter is included at a minimum. You should not be alarmed by the amount of sugar in the set of components, the sweetness and acid in the finished product harmoniously complement each other. The taste of pickled cucumbers for the winter will be really sweet and sour only if the dosage indicated in the recipe is observed.

Recipes for canned sweet and sour cucumbers for the winter

Below are some popular recipes for the winter. With the traditional method, a minimum of components is required. This method of preservation dispenses with sterilization, but with hot processing. The recipe for processing for the winter with tomatoes is distinguished by the sweet and sour taste that the tomato sauce gives.

Classic sweet and sour cucumbers

The set of ingredients is designed for sweet and sour cucumbers canned in liter jars, if a different volume is used, the proportions are calculated, strictly observing the ratio of acid and sugar:

• salt – 1 tbsp. l. (along the edge);
• garlic – 2 lobules;
• green dill – a bunch, can be replaced with an inflorescence with seeds that have not yet ripened;
• vinegar – 50 ml;
• currant – 2 leaves;
• horseradish – 1 leaf;
• pepper – 2-3 peas.

Containers of any size are suitable for preserving vegetables.

To make the taste of pickled cucumbers sweet and sour according to the recipe for the winter, you must adhere to the following technology:

1. Spices are divided into two parts, one of them goes to the bottom of the jar, the second is placed on top.
2. The ends are cut off from the vegetables, the first layer is placed vertically, the top layer is horizontal, so that there is no empty space.
3. Pour boiling water to the top, cover with a lid, heat the workpiece until the jar can be taken by hand.
4. While the cucumbers are cooling, prepare the filling.
5. Salt and sugar are dissolved in a liter of water, the mixture is allowed to boil, vinegar is added.
6. The cooled water is drained from the cans and the containers are filled with boiling marinade.

Rolled up and sterilized.

Pickled sweet and sour cucumbers for the winter with vinegar

For salting sweet and sour cucumbers for the winter, the recipe includes a set of all spices that are preferred, and additional components:

• carrot -1 pc. (for a volume of 3 l);
• onion – 1 head;
• several cloves of garlic;
• hot pepper – to taste (the component can be omitted);
• sugar – 200 g;
• vinegar – 200 g;
• salt – 1 tbsp l.

Preparing for the winter:

1. Carrots are cut into thin slices, onions are cut into half rings, a clove of garlic is divided into 4 parts.
2. The placement of vegetables is standard, the cucumbers in the jar are shifted with chopped ingredients.
3. Boiling water is required for processing.
4. Pour boiling water over cucumbers, let them cool.
5. When the containers have cooled down to about 50 ⁰C, the water is drained, measuring the amount. Make a marinade out of it.
6. Cucumbers are poured with boiling water again, they will warm up for 15 minutes.
7. Sweet and sour brine is prepared, as soon as it boils, water is poured from the jars and filled with marinade.

Seal and sterilize.

Delicious sweet and sour cucumbers with citric acid

You can make pickles with a sweet and sour taste for the winter without vinegar, but with the addition of citric acid. The composition of the recipe for 3 liters:

• dry sprigs of dill, can be with seeds – 2-3 pcs.;
• sweet pepper – 1 pcs .;
• peppercorns – 5-6 pcs.;
• laurel – 2-3 leaves;
• garlic – 3-4 cloves;
• salt – 1,5 Art. l .;
• sugar – 9 st. l .;
• citric acid – 2 tsp.

Winter preservation technology:

1. Dill sprigs, bay leaf and a few peas, ½ part of sweet pepper are placed in a jar at the bottom.
2. Cucumbers are cut on both sides, the largest ones are placed vertically, the small ones are placed on top.
3. Laying is finished with sweet pepper and dill sprig.
4. Fill the jar to the top with boiling water, cover with a lid and cover with a terry towel, warm the cucumbers for 25-30 minutes.
5. Drain the liquid into the pan using a nylon lid with holes.
6. Salt, sugar are dissolved in the drained water and the brine is allowed to boil, during this time garlic is cut into the jar from above, and acid is poured.

The sweet and sour marinade is poured to the top, the jars are sterilized, closed and placed on the lids.

Place the vegetables in the jar as tightly as possible.

Sweet and sour marinade for cucumbers for the winter with butter

According to the technology of the recipe for the winter, pickled cucumbers are cut into slices or slices. Ingredients for processing 2 kg of fruit:

• vinegar – 100 ml;
• sugar – 140 g;
• salt – 1,5 tbsp. l;
• spices and herbs according to the standard bookmark;
• vegetable oil – 130 ml.

Preservation algorithm:

1. Cucumbers fall asleep with salt and sugar.
2. Add chopped parsley and garlic, pour ½ part of vinegar and oil.
3. The mass is stirred, the cucumbers will infuse for 3 hours.
4. Leaves and dry dill, peppercorns are placed in jars at the bottom, the remaining vinegar is poured into the cut.
5. Pack up the workpiece in containers.

Sterilized and sealed.

Crispy sweet and sour cucumbers for the winter with mustard

The mustard will add an extra savory flavor and make the texture of the vegetables firmer. The fruits are crispy, their shelf life is extended due to the antibacterial properties of mustard.

Recipe composition:

• cucumbers – 1 kg;
• mustard (grains) – 1 tbsp. l.;
• water – 1 l;
• vinegar – 50 ml;
• sugar – 5 st. l .;
• salt – 25 g;
• dill, garlic, leaves, peppercorns – to taste.

Harvesting for the winter with a sweet and sour taste with the addition of mustard is done as follows:

1. Fill the jar with vegetables, starting with leaves and spices, garlic is not put in, it is added later.
2. Cucumbers are heated with boiling water, the drained water will go to the brine.
3. Before putting the liquid to boil 2 times, it is measured, and garlic is cut into jars and mustard seeds are poured.
4. Put spices for the marinade in the water based on the volume of liquid. When the sweet and sour brine boils, pour the container.

The blank for the winter is sterilized and clogged.

Sweet and sour cucumbers with tomatoes

The basis for the marinade according to the recipe will be sweet and sour tomato juice, not water. To prepare for the winter you will need:

• cucumbers – 1,5 kg;
• Tomatoes – 1,5 kg;
• sugar – 10 st. l .;
• salt – 2 Art. l .;
• vinegar (preferably apple) – 50 ml;
• Garlic – 4 cloves;
• cilantro, dill and parsley – ¼ bunch each;
• oil – 100 ml.

Cucumbers for the winter, filled with sweet and sour tomato sauce, are processed as follows:

1. The fruits are cut into 4 parts along the length, set compactly vertically in a jar.
2. Tomatoes are treated with boiling water, peeled, mashed with a blender.
3. Greens and garlic are finely chopped, combined with tomatoes.
4. The mass is brought to a boil, the components for the marinade and oil are introduced, kept in a boiling state for 5 minutes.
5. Pour cucumbers with sweet and sour sauce and sterilize for 20 minutes.

Roll up containers and insulate.

If the vegetables are well heated, they can not be sterilized.

Cucumbers in sweet and sour filling for the winter without sterilization

You can make pickled cucumbers for the winter with a sweet and sour taste according to any recipe you like, but the processing technology will be slightly different. When sterilizing, it is enough to warm the vegetables with boiling water 1 time, make a brine for the second time and carry out additional hot processing of vegetables in a jar. For a recipe without sterilization, the workpiece is heated twice with the same liquid. The first time – 30 minutes, the second – 20 minutes, at the last stage they make a brine, and fill the jars with boiling liquid.

Recommendations from experienced housewives

In order for pickled cucumbers with a sweet and sour taste to be crispy, it is recommended to follow certain rules based on many years of experience of housewives:

1. Canned cucumbers are only pickled varieties, they have a thin but dense peel, when hot processed they will retain their shape.
2. Pay attention to the density inside, if there are voids, such fruits at the exit will not be elastic and crispy.
3. The surface of vegetables should not be smooth, but finely bumpy with dark spines. Such varieties absorb the marinade faster, and the workpiece looks more aesthetically pleasing.
4. The size of the fruit should not exceed 12 cm in length, then they will enter the jar compactly, and there will be no void. Overripe vegetables are not suitable for this processing method.
5. In harvesting for the winter with sweet and sour brine, it is not recommended to use horseradish in any form in large quantities. Like oak leaves, cherries and currants have tannic properties, it is better to take the leaves of these crops. Rowan is suitable for pickling, but it is not always at hand.
6. Do not abuse garlic, in recipes with sweet and sour marinade, it will worsen the taste, make vegetables softer.
7. Pepper is used only with peas, but you should not abuse this spice.
8. The main requirement of recipes is to maintain the proportion between vinegar and sugar. If you want to get a really sweet and sour taste, these components are used strictly according to the dosage.
9. For canning, freshly picked fruits are used, if they have lain for more than a day, they must be kept in cold water for about 4 hours.
10. To give fruits hardness, vodka or mustard seeds are used, even if they are not in the recipe, a 3-liter tablespoon will suffice.

Conclusion

Sweet and sour cucumbers for the winter (subject to the processing technology and the proportion between sugar and vinegar) are dense, with a crunch characteristic of vegetables. The blank undergoes repeated hot processing, therefore it retains its nutritional value for a long time.