Pickling small cucumbers for the winter recipes. Pickled cucumbers for the winter

I present to you my favorite preparation for the winter. I love to eat them not only with a side dish, but just before lunch or dinner. They perfectly prepare the body for eating and awaken the appetite.

And how many benefits in such an appetizer! Crispy pickled cucumbers perfectly retain the entire set of nutrients and beneficial nutrients. The dietary fiber of this vegetable can have a beneficial effect on the gastrointestinal tract. And cucumber pickle, as you know, perfectly relieves a hangover and destroys pathogenic bacteria in the human body.

So, I am pleased to share with you the most delicious recipes for crispy cucumbers that will certainly please you this winter. Try spinning your blanks on them and then write in the comments which one you liked the most.

This preparation was taught to me by my beloved grandmother. Since childhood, I remember these crispy cucumbers with an incomparable taste and appetizing aroma. Mmm ... lick your fingers, be sure to try it!

• cucumbers
• Vinegar 9%
• horseradish leaves
• dill umbrellas
• Bay leaf
• Black peppercorns
• Garlic
• Sugar

Cooking method:

Rinse the cucumbers and fill them with cool water for an hour and a half. After soaking, cut off their edges (tails).

In each jar, after preliminary sterilization, put two or three dill umbrellas, the same number of bay leaf pieces, and a few cloves of garlic. Also, to give the workpiece an exquisite aroma, I recommend that you add parsley, cherry or currant leaves. Pack the cucumbers tightly into the jar.

Meanwhile, prepare the marinade. Pour a liter of water into a saucepan and add three tablespoons of sugar, two tablespoons of salt and 100 ml of 9% vinegar to it. Marinade should be brought to a boil and kept on fire for three to five minutes.

Lay a rag in the pan and place our blanks there. Pour the boiling marinade into jars and cover them with sterilized lids. Add boiling water to a saucepan and place it on the stove. As soon as you see that the water is boiling, soak for a couple of minutes and remove the first batch of crispy pickles from the heat.

Wrap the blanks in a blanket and leave in the kitchen to cool completely.

Crispy pickled cucumbers in 1.5 liter jars: a winter recipe

This twist option is always used by my aunt. She believes that the more spices in the jar, the tastier the cucumbers. And she is not a fan of soaking cucumbers for two or three hours before pickling them. Therefore, if you also have a deficit over time, make a blank according to your aunt's recipe.

We will need:

• cucumbers
• 1.5 liter jars
• Dill
• Parsley
• horseradish leaf
• sporysh
• Cherry and black currant leaves
• horseradish root
• Bay leaf
• Garlic
• Black peppercorns
• Sugar
• Acetic acid 70%

Cooking method:

Rinse parsley, dill, knotweed, currant, cherry and horseradish leaves, cut into a cup and mix. Then spread this mixture of herbs along the bottom of the blank jars. Wash the cucumbers, remove the tails and place them tightly in jars. Top with bay leaves and garlic cloves.

Wash the horseradish root, peel and cut.

In each jar, place a tablespoon of horseradish root (due to it, our pickled cucumbers will turn out crispy) and a few pieces of black peppercorns.

Pour boiling water over jars with blanks and cover them with lids.

After twenty minutes, using a special lid, drain the water from each jar into the sink.

Prepare the marinade. To do this, add one full tablespoon of salt and two incomplete tablespoons of sugar to a liter of boiling water. When the marinade boils, pour it into jars and add a teaspoon of 70% acetic acid to each.

Tighten the jars with lids and shake each of them a little so that the acetic acid is distributed evenly throughout the workpiece. Wrap the blanks in a blanket and leave to cool for a day.

Crispy and sweet pickled cucumbers - recipe for 1 liter (very simple and delicious!)

The taste of these cucumbers is so awesome that you want to eat the whole jar! And most importantly, they are prepared very quickly and simply. My mom used to make these yummy treats for us as kids and we always asked for more.

So take:

• cucumbers
• Three cans of 1 liter
• Salt - 2 tbsp. l.
• Sugar - 200 g
• Vinegar 9% - 200 ml
• Garlic - 6 cloves

Cooking method:

To prepare the brine, add two tablespoons of salt, 200 ml of 9% vinegar and 200 g of sugar to a liter of water. Bring the marinade to a boil, then turn it off and cool. Please note: we have enough ready-made brine for three cans of 1 liter each!

After pre-sterilization, put two small cloves of garlic on the bottom of each jar. And ... we won’t need any more seasonings - this is the main secret of the simplicity of sweet and crunchy pickled cucumbers! Arrange clean and dry vegetables in jars and fill them with cooled brine.

Lay a rag in the pan and place the jars of cucumbers there. Cover them with sterilized lids and pour water "up to the shoulders" of the blanks.

When the water in the pan boils, wait until the cucumbers change color to marsh. After that, twist the jars and leave them in the kitchen to cool. By the way, such pickled cucumbers are perfectly stored even at room temperature!

The best recipe for pickled cucumbers with red currants (without vinegar)

Julia, a blog reader, shared this recipe with me. According to her, pickled cucumbers with red currants turn out to be simply gorgeous in taste and mega-useful. Well, let's try...

Prepare the following ingredients:

• medium sized cucumbers
• Redcurrant (at the rate of 2 cups of berries per one three-liter jar)
• garlic cloves
• Black pepper (peas)
• black currant leaves
• Dill umbels or fennel seeds
• Salt (at the rate of 50 g per liter of water)
• Sugar (at the rate of 100 g per liter of water)

Cooking method:

First, prepare the red currants and cucumbers. Rinse vegetables and berries thoroughly, cut off the tips of the cucumbers. Spread spices at the bottom of pre-sterilized jars: black pepper, garlic cloves, dill, blackcurrant leaves.

Then tightly lay the cucumbers, while not forgetting to add red currants to them, so that in the end the entire space is filled.

To prepare the marinade, add salt and sugar to boiling water. After a couple of minutes, remove the brine from the stove and fill it with jars of cucumbers to the very top.

Cover the blanks with lids and sterilize in a pot of boiling water for about five minutes.

Remove the jars from the fire and roll them up. Then, in an inverted position, cool them in the kitchen, after wrapping them in a cotton blanket.

Step-by-step recipe for pickled cucumbers in a bag (quick and easy)

The preparation for this recipe is simply amazing in taste. The main thing is not to overdo it with salt, using the indicated proportions.

You will need:

• 1 kg cucumbers
• Small head of garlic
• bunch of dill
• 1 st. a spoonful of salt
• 1 teaspoon sugar

Cooking method:

To make the workpiece crispy, soak the cucumbers in cold water for a couple of hours.

Finely chop the garlic and dill.

Take pre-soaked cucumbers, cut off their tails and carefully place the vegetables in a plastic bag.

Add spices to them: salt, sugar, garlic and dill.

Tie the bag with cucumbers and seasoning tightly, removing air from it, shake it so that the spices are evenly distributed over the workpiece. To be safe, place the cucumbers in another bag.

Put the workpiece in the refrigerator for at least five hours. Shake the bag after a couple of hours so that the vegetables are well salted and put it back in the refrigerator. Bon Appetit!

Pickled cucumbers with basil for the winter

And these cucumbers are not only crispy, but also delicious in taste. After all, basil gives them a special charm.

Take one 1.5 liter jar:

• Cucumbers - 850 g
• Green basil - 1 sprig
• Purple basil - 1 sprig
• Dill - 1 umbrella
• Garlic - 2 cloves
• Acetic acid 70% - half a tablespoon
• For 1 liter of brine: salt - 1 tbsp. spoon, sugar - 3 tbsp. spoons

Cooking method:

We put green basil, dill and garlic in pre-sterilized jars. Next, we tightly lay cucumbers in them.

Place purple basil on top.

Fill the cucumbers in jars with boiling water, cover them with sterilized lids and leave it like that. After 15 minutes, drain the water from them using a special cap (I already wrote about it in this article) into a measuring cup to add the right amount of salt and sugar to the brine base. Pour the marinade into a saucepan and put on fire, adding acetic acid.

The second time, pour the cucumbers with boiling water for 5 minutes. This water is no longer needed, so we pour it into the sink. After that, add boiling brine to the jars and roll them up.

Ready cucumbers do not need to be covered when cooling.

Pickled cucumbers like Bulgarian (the most delicious recipe!)

This preparation is perfect for lovers of spicy. Cucumbers prepared according to this recipe are spicy and similar to those sold in stores.

Prepare the necessary ingredients:

• Small size cucumbers
• Onion (cut into rings)
• Black peppercorns
• Allspice
• 2-3 cloves
• Hot peppers (literally the tip)
• Sugar
• Vinegar

Cooking method:

Soak cucumbers for a couple of hours in cold water and cut off their tips. Take an 800 g jar and place in it: 4-5 black peppercorns, two pieces of allspice and cloves, capsicum, onion rings. After that, place the cucumbers tightly in a jar.

Sprinkle salt and sugar on top, and add an incomplete teaspoon of vinegar. Fill the jar with cold water to the top and cover it with a lid.

Put a rag in the pan and put our workpiece there, which should be boiled for about five minutes and removed from the heat.

At the end, twist the jar and enjoy delicious Bulgarian-style crispy cucumbers in the winter. Bon Appetit!

Which of these recipes did you like the most? What worked or didn't work for you? Be sure to write in the comments to share your useful experience! And don't forget to watch the video below the article to learn how to cook even tastier. See you soon!

If you are a happy owner of a summer cottage or you have a whole household plot at your disposal, then this article is definitely for you. The cucumber harvest is in full swing in most cities. They will be discussed.

When the blanks are salty and are already in the pantry and are waiting in the wings. And various salads from fresh vegetables have already become boring, then my recipes for excellent snacks from chopped cucumbers are just right.

1. Chopped cucumbers with parsley without sterilization

Parsley is an incredibly fragrant green, combined with cucumbers, you get a delicious and spicy cold appetizer. Preparing such a blank is simple, see for yourself from my recipe. By the way, if parsley is not to your liking, you can replace it, for example, with dill.

Ingredients:

• Cucumbers - 4 kg
• Vegetable oil - 200 ml
• Vinegar 9% - 200 ml
• Sugar - 200 g
• Garlic - head
• Parsley - 100 g
• Salt - 3 tbsp. spoons
• Ground black pepper - 1 tbsp. a spoon

Cooking steps:

1. Trim buttocks from cucumbers, and then cut into medium-sized bars.

2. Chop the washed and dried greens with a knife as finely as possible.

3. Arm yourself with a deep container in which you place chopped parsley, cover it with salt, pour in vinegar and water. Grate the garlic cloves on a fine grater or pass through a press to the greens. Mix everything well, this will be our marinade.

5. Place the appetizer in sterilized jars. Try to pack them as tightly as possible. Pour an equal amount of the marinade from the container into each jar.

6. It remains only to roll them up with lids and put them in a cool place for storage.

Have a great mood and long-stored blanks!

2. Rolls of cucumbers with red currants for the winter

Not only delicious, but also a very beautiful snack. This is not a shame to put on the table, it will undoubtedly become a decoration of your holiday. The recipe is designed for two jars of half a liter.

Ingredients:

• Cucumbers - 1.5 kg
• Red currant - 50 g
• Garlic - 4-5 cloves
• Dill - 2 umbrellas
• Mint - 6-8 leaves
• Salt - 1/2 tbsp. spoons
• Sugar - 1 tbsp. a spoon
• Vinegar - 2 tsp
• Water - 500 ml

Cooking steps:

1. Cut the washed fruits into thin slices as shown in the photo. This is very easy to do with a regular vegetable cutter.

2. Coarsely chop the garlic cloves. Rinse the berry, it is important that the currant is on the branches, leave it to dry.

3. From the slices of cucumbers, wrap the rolls as tightly as possible.

4. At the bottom of the jars, prepared according to all the rules in advance, place dill on the umbrella, a few mint leaves.

5. We begin to fill them: first lay the rolls tightly, shifting with pieces of garlic. Then a few branches with red currants.

6. In a filled jar, place another dill umbrella, a couple of bunches of berries on top.

7. These are the beautiful filled jars you should get. Add a teaspoon of vinegar to them.

8. Fill the pot with water and send it to the stove. After boiling, add salt and sugar to it. Stir until dry ingredients are dissolved.

9. Fill the jars to the brim with hot brine and roll up the lids.

Leave the appetizer at room temperature for a couple of days, and then they can be removed to the place where all your preparations are stored for the winter.

Good luck with your cooking!

3.

This winter cucumber salad is very popular in our family. We prepare a lot of jars, and in winter the snack is eaten with great pleasure. I advise you to try it, step by step recipe below.

Ingredients:

• Cucumbers - 5 kg
• Onion - 1 kg
• Dill - 300 g
• Vinegar 9% - 100 ml
• Sugar - 5 tbsp. spoons
• Salt - 2 tbsp. spoons
• Sweet peppercorns - to taste

Cooking steps:

1. The fruits must be thoroughly washed, even soaking them for a couple of hours is not forbidden. Then cut the cucumbers into halves of circles, it doesn’t matter here, it can be whole circles.

2. Free the onions from the husk, rinse under cold water, then cut into half rings.

4. At this time, chop the greens. I use dill, but any other will do.

5. Take a capacious saucepan, mix vinegar with sugar and peppercorns in it.

6. Transfer the infused cucumbers with onions to the marinade. Place the saucepan on the stove, stirring over moderate heat, bring the contents to a boil. After that, spread the salad in pre-prepared jars, close the lids.

Turn the jars upside down, wrap. After a day, they can be removed to your pantry. Bon Appetit!

4. Appetizer of cucumbers with mustard for the winter in jars

Fragrant crispy cucumbers, an indispensable snack for all times. Mustard will add a spicy taste. It doesn't take much effort or time to prepare. But on winter feast days, the snack will be eaten with a bang.

Ingredients:

• Cucumbers - 4 kg
• Vegetable oil - a glass
• Salt - 3 tbsp. spoons
• Sugar - glass
• Dry mustard - 1 tbsp. a spoon
• Vinegar 9% - a glass
• Chopped garlic - 3 tbsp. spoons
• Ground black pepper - 2 teaspoons

Cooking steps:

1. Rinse the cucumbers thoroughly, then cut them into circles half a centimeter thick.

2. Transfer the mugs to a larger container, add all the ingredients, including mustard, mix. In this state, they should be left for three to four hours.

3. During this time, it is advisable to occasionally stir the contents of the container.

4. Cucumbers will release juice during this time, approximately the same amount of brine should be.

5. Banks must be processed, that is, thoroughly washed and sterilized. Only after that fill them with a snack, pour brine from the container. Then close the lids tightly.

Happy winter snacks!

5. Korean-style cucumbers are the most delicious recipe for the winter

A very simple recipe to follow. A moderately spicy appetizer is suitable for a festive table with strong drinks. Yes, and just with fried potatoes will be very tasty.

Ingredients:

• Cucumbers - 2 kg
• Carrots - 500 g
• Sugar - 1/2 cup
• Vinegar 9% - 1/4 cup
• Vegetable oil - 1/2 cup
• Salt - 50 g
• Garlic - 2-3 cloves

Cooking steps:

1. Peel the carrot, grate it on a special grater for Korean dishes, or simply chop it into small strips.

2. Cut the well-washed cucumber fruits into medium-sized cubes.

3. Transfer the chopped vegetables to a bowl, add sugar, salt. Peel the garlic cloves, chop finely with a knife, send to a bowl. Then pour vegetable oil and vinegar.

4. The contents of the bowl must be mixed properly.

5. After that, cover the bowl tightly with a plate or cling film, and then refrigerate for 24 hours.

6. Arrange the finished snack in clean jars with a small volume, pour the marinade from the bowl.

7. Roll up the lids and move the jars to a cool place.

Korean-style cucumbers can be eaten right away, or you can prepare them for the future for the winter. Eat with pleasure, treat your friends and acquaintances!

6. Recipe for chopped cucumbers with garlic for the winter without sterilization

In such an appetizer, you can use all the fruits that are not suitable for preservation as a whole. Very convenient, besides, a snack with a bright taste that will not leave you indifferent. With a young round potato, it’s generally overeating.

Ingredients:

• Cucumbers - 4 kg
• Garlic - 100 g
• Salt - 3 tbsp. spoons
• Sugar - 3 tbsp. spoons
• Vinegar 9% - 200 ml
• Vegetable oil - 250 ml
• Ground black pepper - 50 g

Cooking steps:

1. Prepare the cucumbers, wash, cut into small thick circles.

2. Peel the garlic, cut it finely with a knife.

3. In a spacious bowl, place cucumbers, chopped garlic, sprinkle with salt.

5. Pour ground black pepper on top.

6. Mix the contents well so that each piece of cucumber is covered. Then you need to leave it in this state for several hours, at least two.

7. Distribute cucumbers in jars, it is convenient when they are of the same volume.

8. Pour cucumber marinade into each jar under the neck, and then close them tightly with lids.

Enjoy the taste and aroma, bon appetit!

7. Video recipe for delicious sweet cucumbers in oil

Cook with pleasure, bon appetit!

In my opinion, blanks for winter are such an irreplaceable thing, without which it is difficult to imagine our life. It's delicious and also very convenient. Such snacks will not leave you hungry under any circumstances. Cook for your family with love, share our recipes with your friends.

Good day to all!

Harvest time continues. And, having had enough of the young, you should already think about preparing for the winter. I want to dedicate today's article to the simplest and most delicious recipes for pickled cucumbers in jars.

What holiday can it be if this incredibly tasty snack is not on the table? It is always appropriate for meat, fish and other numerous dishes. Gorgeous not only for the holiday, but also in the daily diet.

Cucumbers are crispy, very juicy and fragrant. Choose a recipe to your liking, and throughout the winter you will enjoy the fruits of summer.

On a note, I want to add that if you just picked cucumbers from the garden and are going to pickle them, then there is no need to soak them in cold water. If some time has already passed or you are using a purchased vegetable, then they should be soaked for 2-3 hours before spinning. So the fruits will retain their crunchiness and juiciness.

Crispy pickled cucumbers for the winter with citric acid

You can pickle cucumbers in all sorts of ways, but one of the most popular is with citric acid.

The appetizer comes out fragrant and fragrant with sourness, which makes the taste even brighter and richer.

The recipe indicates the number of ingredients per liter jar. If you twist more, then double the amount.

We will need (for a 1 liter jar):

Cooking:

Pickled cucumbers in jars without sterilization

Many do not like to mess with sterilization. And it’s not even that they don’t like, but they avoid such preparations. That is why there are proven recipes without sterilization. In this case, we will pickle cucumbers.

We will need (per 1 liter jar):

• cucumbers;
• dill umbrellas - 1-2 pcs.;
• horseradish leaves - 2 pcs.;
• black currant leaves - 1 pc.;
• cherry leaves - 2-3 pieces;
• a mixture of peppers;
• mustard seeds;
• bay leaf - 1 pc.;
• garlic - 1 clove;
• hot pepper (optional);
• vinegar 9% - 30 ml;
• salt - 2 tablespoons;
• sugar - 1 tbsp.

Cooking:

The leaves in the cucumber blanks make them hard and crispy.

You need to do this slowly so that the glass does not crack.

Fill the lids with boiling water before you start twisting.

Recipe for cucumber slices for the winter with mustard

Cucumbers according to this recipe are spicy. And due to the fact that they are cut into pieces, such an appetizer on the table will look like a salad.

You will not even notice how exactly this workpiece will be eaten in the first place.

We will need:

• cucumbers - 4 kg;
• sugar - 1 cup;
• salt - 3 tablespoons;
• vinegar 9% - 1 cup;
• vegetable oil - 1 cup;
• ground black pepper - 1 tsp;
• red ground pepper - 1 tsp;
• dry mustard - 2 tablespoons;
• garlic - 16 cloves.

Cooking:

Video how to pickle cucumbers in jars without vinegar

Vinegar is almost always used when spinning cucumbers. Or it is replaced by citric acid. This recipe does not have either. But it doesn't affect the taste. At the exit, you will get a spicy and juicy snack.

We will need:

• cucumbers;
• currant leaves;
• celery;
• Dill;
• cherry leaves;
• garlic;
• tarragon;
• horseradish leaf;
• salt and sugar.

Cooking:

Pickled crispy gherkins, just like in the store

Everyone tried the gherkins from the store. They are tasty, moderately salty, moderately sweet and very crunchy. And thanks to the recipe that follows, we will prepare just such cucumbers! No one will distinguish them from purchased ones.

We will need (for 7 cans of 800 grams):

• cucumbers;
• dill umbrellas;
• water - 3 l;
• sugar - 7.5 tablespoons;
• salt - 6 tablespoons;
• vinegar 6% - 300 ml;
• bay leaf - 7 pcs.;
• black peppercorns - 21 pcs.;
• mustard seeds;
• sticks, dill umbrellas;
• garlic - 2-3 pcs. for one jar.

Cooking:

Important! 6% vinegar can be made from 9% using the following formula:

250 ml 9% vinegar + 75 ml water = 325 ml 6% vinegar.

Delicious cucumbers with vinegar (recipe for a 3 liter jar)

They taste sweet and salty.

We will need (for a 3l jar):

• cucumbers;
• horseradish leaf - 1 pc;
• dill - 1-2 umbrellas;
• cherry leaves - 5 pcs.;
• bay leaf - 2 pcs.;
• allspice peas - 5-6 pcs.;
• garlic - 2-3 cloves;
• salt - 3 tablespoons with a slide;
• sugar - 3 tablespoons with a slide;
• vinegar 70% - 1 tsp.

Cooking:

It is more convenient to do this using a special cover with slots for draining.

If you do not have 70% vinegar, then it can be replaced with 100 ml of 9% vinegar.

How to pickle cucumbers in jars for the winter with vodka?

An unusual vodka marinade recipe that is definitely worth a try. Roll up at least a couple of cans to understand if this is your recipe or not. But it certainly deserves attention.

We will need (for 2 cans of 1 liter):

Cooking:

Video recipe for sweet pickled cucumbers per 1 liter

This video shows how to cook sweet cucumbers for the winter. To taste, they are moderately sweet, spicy due to spices. And yes, very tasty!

We will need:

• cucumbers;
• parsley, dill umbrellas, cherry and horseradish leaves;
• black peppercorns;
• allspice peas;
• whole cloves;
• garlic;
• water - 1l;
• salt - 2 tablespoons;
• sugar - 5 tablespoons;
• vinegar essence - 1 tsp.

Cooking:

How to pickle cucumbers according to a simple recipe for storage in an apartment?

A very simple recipe for spinning cucumbers, which, by the way, does not need to be stored in the basement or in the refrigerator. They will sit quietly in your home at room temperature. But, I assure you, they will not have to stand for long!

We will need:

Cooking:

It may seem like too much sugar. But in combination with salt, pepper and vinegar, it turns out very tasty!

From a three-liter can of brine, 5 cans of 1.5 liters and one liter come out.

I tried to collect the most useful and simple recipes in this article. You just have to choose the one you like and prepare cucumbers for the winter. For novice cooks, I want to say that you should not be afraid to do this, you will definitely succeed!

But how great it is to get prepared in the summer, cucumbers, tomatoes - and the table is already set for the unexpected arrival of guests. This saves a lot of time, you only have to cook the main course, and you will definitely find snacks!

Bon Appetit!

Pickled cucumbers with currant, cherry and horseradish leaves.

Ingredients:

• 1.8-2.2 kg cucumbers
• 50 g garlic
• blackcurrant, cherry and horseradish leaves
• 6-7 black peppercorns
• Dill seeds

For marinade:

• 60 g salt
• 100 g sugar
• 70 ml 9% vinegar

Cooking method:

The recipe is for a 3 liter jar. Pre-soak cucumbers for 2 hours. Put scalded leaves of currant, cherry and horseradish on the bottom of the jar. Place cucumbers tightly, add peeled garlic and spices. Pour boiling water, cover and leave to cool. Drain the water, add salt and sugar to it, bring to a boil, pour in the vinegar. Immediately pour the hot marinade into a jar and roll it up with a lid.

STEP #1
STEP #2

STEP #3
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STEP #5
STEP #6

STEP #7
STEP #8

Pickled cucumbers prepared according to this recipe should be wrapped until completely cooled.

Cucumbers in grape leaves.

Ingredients:

• 1.5-1.8 kg cucumbers
• grape leaves

For marinade:

• 1 liter of water
• 300 ml apple juice
• 50 g sugar
• 50 g salt

Cooking method:

To deliciously pickle cucumbers using this recipe, you need to scald the vegetables with boiling water and immediately lower them into cold water. Scald grape leaves. Wrap each cucumber in a grape leaf and place in a sterilized jar. Bring water with juice, salt and sugar to a boil. Pour boiling marinade into a jar, leave for 15-20 minutes. Then drain the marinade, bring to a boil again, pour into a jar and roll up immediately.

STEP #1
STEP #2

STEP #3
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STEP #6

Let cool and store.

Ingredients:

• 1.8-2 kg small cucumbers
• 4-5 sprigs of dill
• parsley
• green basil
• celery
• 1 sprig mint
• 2 sheets of horseradish
• 6-8 cherry and oak leaves

For brine:

• 1 liter of water
• 50 g salt

Cooking method:

Soak the cucumbers for 2 hours. Divide the spicy greens into 3 parts. Put 13 greens on the bottom of dry sterilized jars. Fill the jars halfway with cucumbers, put another 13 greens and lay out the cucumbers again. Cover with the remaining herbs. Pour boiling water over jars of cucumbers and leave for 10 minutes. Then drain the water, bring to a boil and pour back into the jars. For the third time, add salt to the water. Pour the brine into jars, roll up, turn over and let cool.

Ingredients:

• 1.2-1.4 kg of small cucumbers
• 20 g horseradish root
• 5-6 black peppercorns
• black currant leaves
• horseradish leaves
• Dill seeds

For marinade:

• 1-1.2 kg large cucumbers
• 50 g garlic
• 50 g salt
• 20 g sugar
• 45 ml 9% vinegar

Cooking method:

To pickle cucumbers at home in this way, large cucumbers and garlic must be grated or chopped in a blender. Add salt, sugar, vinegar and leave for 30-40 minutes so that the mass releases juice. Place currant and horseradish leaves, grated horseradish root, dill seeds and peppercorns on the bottom of sterilized jars. Lay out small cucumbers. Fill with cucumber mass so that there are no voids left.

STEP #1
STEP #2

STEP #3
STEP #4

Sterilize 1 liter jars for 12-15 minutes. Roll up, turn over and wrap until cool.

Ingredients:

• 2 kg cucumbers
• 50-60 g horseradish root
• 10 g chili pepper
• horseradish leaves

For brine:

• 1.4-1.5 liters of water
• 60 g salt
• 30 g sugar
• a pinch of dill seeds

Cooking method:

This recipe for pickled cucumbers for the winter is designed for 3 jars of 1 l (or 1 jar of 3 l). Pre-soak the cucumbers for 2 hours. Cut the horseradish root into thin strips, chili peppers into rings. Put horseradish leaves on the bottom of the prepared jars. Put the cucumbers on top, shifting the chopped horseradish and chili. Fill jars with boiling water to the very top, leave for 15 minutes. Drain the water, bring to a boil and pour back into the jars for 15 minutes. In the water drained from the cucumbers, add dill seeds, salt and sugar, bring to a boil and heat for 1 minute. Pour the brine into jars, roll up, turn over and let cool.

Ingredients:

• 2 kg cucumbers
• 2-3 dill umbrellas
• 1 horseradish sheet
• 5-6 black currant leaves
• 7-8 cherry leaves
• 20 g garlic
• 5 g mustard powder

For brine:

• 1 liter of water
• 100 g salt

Cooking method:

Wash cucumbers and leaves thoroughly. At the bottom of a clean jar, put the leaves, dill and garlic. Arrange cucumbers on top. Dissolve salt in warm water. Pour the brine into a jar, sprinkle with mustard powder. Cover the jar with a lid, put on a tray or plate, leave at room temperature for 4-5 days. During this time, a slight coating will appear on the cucumbers. Drain liquid from cucumbers. Fill with cold water and drain again to remove all plaque. Pour cold water over the cucumbers again so that it splashes out a little (there should be no air bubbles in the jar). You don't need to add more salt. Roll up the jar and store in a cold place. Periodically check that the lids are not swollen.

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Pickled cucumbers at home will be ready in a month.

Sweet cucumbers with carrots.

Ingredients:

• 1.5-1.8 kg cucumbers
• 100 g carrots
• 20 g hot pepper
• dill umbrellas
• Bay leaf
• black pepper

For marinade:

• 1 liter of water
• 50 g salt
• 150 g sugar
• 150 ml 9% vinegar

Cooking method:

Pre-soak the cucumbers for 2 hours. Cut the carrots and hot peppers into circles and place them on the bottom of the prepared jars. Put cucumbers and spices on top. For the marinade, bring water with salt and sugar to a boil, remove from heat and add vinegar. Pour hot marinade into jars. Sterilize jars with a volume of 1 liter for 10 minutes, 2 liters - 15 minutes, 3 liters - 25 minutes.

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Cucumbers marinated with vinegar, roll up in jars, turn over, let cool and put away for storage.

Cucumbers marinated in cucumber juice.

Ingredients:

• 1.2-1.5 kg small cucumbers
• 20 g garlic
• 20-25 g horseradish root
• 1 horseradish sheet

For marinade:

• 1 l cucumber juice
• 30 g salt
• 20 ml 9% vinegar

Cooking method:

To prepare cucumbers pickled with vinegar according to this recipe, you need to put a horseradish leaf, garlic and horseradish root, cut into circles, on the bottom of sterilized jars. Fill jar tightly with cucumbers. Pour boiling water, leave for 10 minutes, then drain the water. Bring cucumber juice with salt to a boil, remove from heat and pour in vinegar. Pour jars of cucumbers with hot marinade, roll up, turn over and leave to cool.

Ingredients:

• 600-650 g cucumbers
• 30 g onion
• 10 g garlic
• 15-20 g dill and parsley
• 3-4 peppercorns
• 2 cloves
• 1 bay leaf

For marinade:

• 1 liter of water
• 75 g sugar
• 45 g salt
• 50 ml 9% vinegar

Cooking method:

The amount of ingredients for this recipe for cucumbers pickled with vinegar for the winter is calculated for a 1 liter jar. Pre-soak cucumbers for 2 hours. Then put them in a jar, shifting chopped onions, garlic and herbs, add spices. For the marinade, bring water, salt and sugar to a boil. Pour vinegar into a jar, pour hot marinade. To cover with a lid. Sterilize 8-9 min.

Ingredients:

• 600-650 g cucumbers
• 20-30 g onions
• 10 g garlic
• 15-20 g greens (dill, tarragon, basil)
• 1 horseradish sheet
• 1 bay leaf
• 2-3 black peppercorns
• 15 ml 9% vinegar

For brine:

• 1 liter of water
• 60 g salt
• 25 g sugar

Cooking method:

The recipe is for a 1 liter jar. Pour vinegar into the bottom of the jar, put onion, garlic, herbs and spices, chopped into rings. Fill jar with cucumbers. Bring water with salt and sugar to a boil. Pour boiling brine over cucumbers. Cover the jar with a lid, sterilize for 7-8 minutes. Then roll up the jars of cucumbers marinated in vinegar, roll up, turn over and let cool.

Cucumbers in sorrel marinade.

Ingredients:

• 1.5 kg cucumbers
• 15 g garlic
• 2 dill umbrellas

For marinade:

• 800 ml water
• 400 g sorrel leaves
• 50 g salt
• 30 g sugar

Cooking method:

For this recipe for delicious pickled cucumbers, they must first be soaked for 2 hours. Then put them in jars, shifting with garlic, dill and currant and cherry leaves. Pour boiling water, leave for 15 minutes, drain. For the marinade, chop the sorrel very finely, add water, bring to a boil. Add salt and sugar. Pour the boiling mixture into jars, roll up, turn over and let cool. Such homemade pickled cucumbers are very tasty and fragrant.

Cucumbers as barrel.

Ingredients:

• 2 kg cucumbers
• 20 g garlic
• 10-15 g horseradish root
• 2 dill umbels, horseradish and black currant leaves
• 5 g oak bark
• peppercorns

For brine:

• 1 liter of water
• 60 g salt

Cooking method:

To pickle cucumbers as indicated in this recipe, they must first be soaked for several hours. At the bottom of jars scalded with boiling water, put blackcurrant leaves, chopped horseradish root, garlic, dill umbrellas, oak bark, pepper. Fill the jar with cucumbers, cover with a sheet of horseradish. For the brine, bring water and salt to a boil, cool. Pour cold brine into jars, cover them with gauze and place on a tray. Leave to ferment for 2-3 days at room temperature. During this time, the cucumbers will change color and acquire a characteristic taste. Drain the brine from the cucumbers into a separate container. Pour boiling water over jars of cucumbers, leave for 2-3 minutes and repeat the procedure. Bring the drained brine to a boil, pour into jars, roll up, turn over and let cool.

Look at the photos of pickled cucumbers according to the recipes presented on this page:

Ingredients:

• 600 g cucumbers
• 1 dill umbrella
• 15 g garlic
• 5 g mustard seeds
• 50 ml vinegar
• 15 g salt
• 20 g sugar

Cooking method:

The ingredients for this pickled cucumber recipe are for a 1L jar. Soak cucumbers for 2 hours. Pour vinegar into the bottom of a sterilized jar, put dill and garlic. Fill the jar with cucumbers, add mustard, salt and sugar. Fill the jar to the top with boiling water, sterilize for 5-7 minutes.

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Then roll up, turn over and let cool.

Ingredients:

• 1.5-1.7 kg cucumbers
• 30 g garlic
• horseradish, cherry, black currant leaves
• 5-6 allspice peas
• dill umbrella

For marinade:

• 1 liter of water
• 200 ml 9% vinegar
• 30 g salt
• 80 g sugar

Cooking method:

To prepare pickled cucumbers for the winter according to this recipe, they need to be put in jars, shifting with horseradish leaves, cherries and black currants, add garlic and spices. Pour boiling water, leave for 10 minutes, then drain the water. For the marinade, bring water, salt and sugar to a boil. Remove from heat, pour in vinegar. Pour jars with hot marinade, immediately roll up, turn over and let cool.

The video "Pickled Cucumbers for the Winter" shows the simplest recipes:

Cucumbers marinated in red currant juice.

Ingredients:

• 1.2-1.4 kg cucumbers
• 5 leaves of blackcurrant and cherry
• 15 g garlic
• 20 g horseradish root
• 6-8 allspice peas

For marinade:

• 700 ml water
• 500 g red currant
• 50 g salt
• 50 g sugar

Cooking method:

Before marinating cucumbers deliciously, they must first be soaked for 3-4 hours. Then put tightly in jars, shifting with leaves, chopped garlic and horseradish root, add peppercorns. Pour in boiling water and leave to cool. Then drain the water. For currant marinade, pour 350 ml of water, bring to a boil. Rub the whole mass through a sieve, add the remaining water, bring to a boil. Pour in salt and sugar. Pour boiling marinade over cucumbers.

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Roll up, turn over and let cool.

Cucumbers, canned with apples.

Ingredients:

• 1.5-1.8 kg cucumbers
• 400-500 g sour apples

For brine:

• 1 liter of water
• 50 g salt
• 50 g sugar

Cooking method:

Pre-soak cucumbers for 3-4 hours. Apples, without peeling, cut into slices and cut out the seeds. At the bottom of the jars put half the leaves of currants and cherries. Put apples and cucumbers on top, cover with the remaining leaves. Pour boiling water for 3-5 minutes, then drain the water and repeat the filling. For pickling delicious pickled cucumbers for the winter, according to this recipe, you need to bring water with salt and sugar to a boil. Pour boiling brine into jars, roll up, turn over and let cool.

Ingredients:

• 1.8-2 kg fresh cucumbers
• 5-6 black peppercorns
• dill umbrellas

For marinade:

• 1 liter of water
• 200 g chili ketchup
• 200 ml 9% vinegar
• 200 g sugar
• 60 g salt

Cooking method:

To pickle cucumbers for the winter in jars as indicated in this recipe, they must first be soaked for 3-4 hours. Put 2-3 peas of black pepper and a dill umbrella on the bottom of sterilized liter jars. Fill jars with cucumbers. For the marinade, combine water with ketchup, sugar and salt, bring to a boil. Boil until sugar and salt dissolve. Then pour in the vinegar and remove from heat. Pour cucumbers with combustible marinade. Cover jars with lids, sterilize for 15 minutes. Then roll up, turn over and let them cool.

Pickled gherkins "Spicy".

Ingredients:

• 2 kg gherkins
• 5-10 g fresh hot pepper
• 10-15 cloves
• 6 bay leaves
• 5 g ground cinnamon
• 6-8 peas of black and allspice

For marinade:

• 1 liter of water
• 40 g salt
• 75 g sugar
• 100 ml 9% vinegar

Cooking method:

To prepare pickled cucumbers according to this recipe, gherkins, hot peppers cut into rings and spices must be placed in sterilized jars. Pour in boiling water for 20 min. Drain the water, measure its volume and use to prepare the marinade. Add salt, sugar to the water, bring to a boil, pour in the vinegar and remove from heat.

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Pour the boiling marinade into jars, immediately roll up, turn over and leave to cool.

Bulgarian pickled cucumbers.

Ingredients:

• 2-1.2 kg small cucumbers
• 50 g onion
• 15 g garlic
• 1 small sheet of horseradish
• 2-3 bay leaves
• 3-4 peas of allspice and black pepper

For marinade:

• 1 liter of water
• 65 g sugar
• 40 g salt
• 120 ml 9% vinegar

Cooking method:

Before pickling cucumbers, they must first be soaked for 3-4 hours. Then put in jars, shifting with chopped onions and garlic, add spices, cover with a small sheet of horseradish. Pour in boiling water, leave for 15 minutes. Drain the water and use to prepare the marinade. Add salt, sugar to it, bring to a boil. Pour in the vinegar and remove from heat. Pour jars with hot marinade, immediately roll up, turn over and let cool.

Ingredients:

• 500-600 g small cucumbers
• 70 g carrots
• 50 g onion
• 10-15 g horseradish root
• 10-15 g dill greens
• 75 ml 9% vinegar
• 20 g salt
• 75 g sugar
• 1 bay leaf
• 3-5 g mustard seeds
• 2-3 peas of black and allspice

Cooking method:

The recipe is for a 1 liter jar. Before preparing pickled cucumbers for the winter, they must first be soaked for 3-4 hours. Carrots and horseradish root cut into circles, onions - half rings, chop dill. Place the cucumbers tightly in a jar, sprinkle with vegetables and herbs, add spices. Pour salt, sugar and pour vinegar. Fill a jar with cucumbers to the top with boiling water, sterilize for 10-15 minutes.

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Then roll up, turn over and let cool.

Marinated gherkins with tarragon.

Ingredients:

• 1 kg gherkins
• 20 g garlic
• tarragon leaves
• 5-6 black peppercorns

For marinade:

• 1 liter of water
• 60 g salt
• 20 g sugar
• 40 ml 9% vinegar

Cooking method:

To prepare pickled cucumbers according to this simple recipe, you need to put them tightly in jars, add chopped garlic, tarragon and peppercorns. Pour boiling water, leave for 20-30 minutes. Drain the water and use to prepare the marinade. Add salt and sugar to the water, bring to a boil, pour in the vinegar and remove from heat. Immediately pour the marinade into jars, roll up, turn over and leave to cool.

Cucumbers in apple juice.

Ingredients:

• 1.5-2 kg cucumbers
• 1 dill umbrella
• 5-6 black currant leaves
• sprig of tarragon

For marinade:

• 1 l apple juice
• 30 g salt
• 40-50 g sugar
• 10 ml 9% vinegar

Cooking method:

To prepare pickled cucumbers with vinegar for the winter according to this recipe, they must first be soaked for 2 hours. Then put in a sterilized jar, add blackcurrant leaves, dill and tarragon. Pour boiling water, leave for 10-15 minutes, then drain the water. Bring apple juice to a boil, add salt and sugar, boil for 2-3 minutes. Pour in the vinegar and remove from heat. Pour cucumbers with boiling marinade, roll up, turn over and let cool.

Ingredients:

• 1.4-1.5 kg small cucumbers
• 2 dill umbrellas
• 10-15 g garlic
• 5 g oak bark

For marinade:

• 1 liter of water
• 50 g sugar
• 40 g salt
• 100 ml 9% vinegar
• 5 g mustard seeds
• 5-6 black peppercorns

Cooking method:

To pickle cucumbers with vinegar for the winter according to this recipe, they must first be soaked for 3-4 hours. Put garlic and chopped oak bark on the bottom of the prepared jars. Fill jars tightly with cucumbers, put dill on top. Bring the water for the marinade to a boil, add salt, sugar and spices, boil for 1 minute. Pour in the vinegar and remove from heat. Pour hot marinade over cucumbers. Sterilize jars with a volume of 1 liter for 10-12 minutes, 2 liters for 15-17 minutes. Then roll up, turn over and let cool.

Ingredients:

• 1.4-1.5 kg cucumbers
• 15-20 g garlic
• 2 bay leaves
• 4 sprigs of parsley

For marinade:

• 1 liter of water
• 60 g salt
• 100 g sugar
• 100 ml 9% vinegar
• 3-4 peas of allspice
• 5 g coriander seeds

Cooking method:

Before pickling cucumbers for the winter, they must first be soaked for 3-4 hours. Then put them in jars, shifting with garlic, parsley and bay leaf. For the marinade, bring water with salt, sugar and spices to a boil, remove from heat and pour in the vinegar. Pour marinade over cucumbers. Sterilize 1 liter jars for 7-10 minutes, immediately roll up, turn over and let cool.

Ingredients:

• 1 kg cucumbers
• 300 g onion
• 50 g carrots
• 6-7 black peppercorns
• 4-5 sprigs of dill

For marinade:

• 1 liter of water
• 100 ml 9% vinegar
• 100 g sugar
• 50 g salt

Cooking method:

Cucumbers, onions and carrots cut into circles, put in sterilized jars, shifting greens, add peppercorns. For the marinade, bring water with salt and sugar to a boil, pour in the vinegar and remove from heat. Pour boiling marinade over vegetables. Sterilize jars with a volume of 0.5 l for 15 minutes, 1 l for 20 minutes.

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Then roll up, turn over and wrap until cool.

Cucumbers in tomato juice.

Ingredients:

• 1.5 kg cucumbers
• 20 g garlic
• 10 g horseradish root
• 3 bay leaves
• 5-6 black peppercorns
• dill umbrella

For filling:

• 1 l tomato juice
• 45 g salt

Cooking method:

To prepare pickled cucumbers as indicated in this recipe, they must first be soaked for 3-4 hours. Put garlic, chopped horseradish, bay leaf, peppercorns and dill on the bottom of sterilized jars. Then lay out the cucumbers. Add salt to tomato juice and bring to a boil. Pour boiling juice into jars and sterilize: jars of 1 liter for 10 minutes, 2 liters - 15-17 minutes, 3 liters - 23-25 ​​minutes. Roll up, turn over and let cool.

Cucumber slices, canned with dry mustard.

Ingredients:

• 2 kg cucumbers
• 100 g garlic
• 50 g parsley
• 50 g salt
• 100 g sugar
• 100 ml vegetable oil
• 100 ml 9% vinegar
• 10 g mustard powder
• 3-5 g ground black pepper

Cooking method:

Before pickling cucumbers in jars according to this recipe, small vegetables should be cut lengthwise into 4 parts, large ones into 8 parts. Pass the garlic through a press, finely chop the greens. Mix all the ingredients and leave to marinate for 6-8 hours. Then place in jars along with the resulting marinade. Sterilize jars with a volume of 0.5 l 10-1 2 min, 1 l - 15-20 min. Then roll up, turn over and wrap until cool.

Ingredients:

• 2 kg cucumbers
• 80-100 g garlic
• 60 g dill greens
• 30 g mustard (sauce)
• 100 ml vegetable oil
• 100 ml 9% vinegar
• 100 g sugar
• 50 g salt
• 3-5 g ground black pepper

Cooking method:

To pickle cucumbers for the winter in jars as indicated in this recipe, small vegetables must be cut lengthwise into 4 parts, large ones into 8 parts. Add mustard, ground pepper, sugar, salt, vinegar, chopped herbs and garlic passed through a press to the cucumbers. Leave for 6-8 hours. Then put the cucumbers with the resulting marinade into prepared jars and sterilize jars with a volume of 0 5l - 10-12 minutes, 1 liter - 15-20 minutes. Banks roll up, turn over and wrap until cool.

It is possible to pickle cucumbers for the winter, as practice shows, together with other vegetables.

Ingredients:

• 1 kg cucumbers
• 500 g squash
• 20 g garlic
• 10g fresh hot pepper
• 2-3 sprigs of parsley, celery, dill
• blackcurrant and cherry leaves

For brine:

• 1 liter of water
• 60 g salt

Cooking method:

Squash cut into 4 parts. Put cucumbers and squash in jars, shifting with garlic cloves, hot pepper rings, leaves and herbs, pour boiling brine. Leave at room temperature for 3-4 days. At this time, the brine may pour out of the jars, so it is better to put them on a tray. Then drain the brine into a separate container. Pour boiling water into jars, leave for 15 minutes, drain the cooled water. Repeat the procedure again. Filter the brine and bring to a boil. Pour brine over vegetables. Banks roll up and wrap until cool.

Cucumbers "Emerald".

Ingredients:

• 2 kg cucumbers
• garlic
• herbs and spices to taste

For marinade:

• 1.5 liters of water
• 50 g salt
• 75 g sugar
• 10 g citric acid
• 50 ml vodka

Cooking method:

To prepare cucumbers pickled with vodka for the winter, they must be poured over with boiling water and immediately dipped in very cold water. Place tightly in a 3-liter jar, shifting with spicy herbs and garlic, add spices. For marinade, dissolve salt, sugar and citric acid in boiling water. Pour cucumbers with boiling marinade, leave for 5 minutes. Drain the liquid, bring to a boil and pour back into the jar for 5 minutes. Drain, bring to a boil. Pour the boiling solution into a jar, add vodka and roll up. Cucumbers pickled with vodka can be consumed after a couple of weeks.

Canned cucumbers in the microwave oven.

Ingredients:

• 1.2-1.5 kg cucumbers
• 2 dill umbrellas
• 20 g horseradish root
• 20 g garlic
• 30 ml vodka
• 6 peas of allspice and black pepper

For brine:

• 1 liter of water
• 30 g salt
• 10 g sugar

Cooking method:

The recipe for these pickled cucumbers with vodka is designed for 2 cans of 1 liter. Pre-soak cucumbers for 2 hours. Place dill umbrella, pieces of horseradish root, peppercorns, peeled garlic on the bottom of sterilized jars. Arrange cucumbers tightly. For the brine, bring water to a boil, remove from heat, dissolve salt and sugar in it. Pour into jars without adding 2 cm to the edge. Put the jars in the microwave oven for 3-5 minutes at maximum power. The brine in the jars should boil, the exact time depends on the power of the microwave oven. As soon as the liquid boils, remove the jars, pour 15 ml of vodka into each.

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Canned cucumbers with citric acid.

Ingredients:

• 2 kg cucumbers
• 40 g garlic
• 20 g horseradish root
• 4-5 black currant leaves
• 1 horseradish sheet
• 2 dill umbrellas
• 2 bay leaves
• 6-7 black peppercorns

For marinade:

• 1 liter of water
• 50 g salt
• 25 g sugar
• 5 g citric acid

Cooking method:

To pickle cucumbers for the winter with citric acid, they must first be soaked for 3-4 hours. Then put in sterilized jars, shifting with garlic cloves, pieces of horseradish root, leaves and dill, add spices. Combine all marinade ingredients and bring to a boil. Pour jars with cucumbers with boiling marinade and sterilize: 1 liter - 15 minutes, 2 liters - 25 minutes, 3 liters - 35 minutes. Cucumbers pickled for the winter with citric acid, roll up, turn over and let cool.

Canned cucumbers with citric acid without sterilization.

Ingredients:

• 2 kg cucumbers
• 30 g garlic
• 20 g horseradish root
• dill umbrellas
• hot pepper to taste

For marinade:

• 1 liter of water
• 50 g salt
• 5-10 g sugar
• 5 g citric acid

Cooking method:

Before pickling cucumbers in jars, they must first be soaked for 3-4 hours. Put garlic, hot pepper rings and pieces of horseradish root on the bottom of liter jars. Fill the jars with cucumbers, put dill on top of the umbrella. Put the jars on a tray and pour boiling water over so that it spills a little. Leave for 5 min. Drain the water, measure its volume and use to prepare the marinade. Pour salt, sugar, citric acid into it and bring to a boil. Pour boiling marinade into jars, roll up, turn over. Cucumbers pickled with citric acid should be allowed to cool.

Canned cucumbers with lemon.

Ingredients:

• 2 kg cucumbers
• 12 lemons
• 3-4 bay leaves
• 2-4 peas of black and allspice

For marinade:

• 1 liter of water
• 40 g salt
• 150 g sugar
• 5 g citric acid

Cooking method:

For this recipe for pickled cucumbers with citric acid, pour boiling water over the lemon and cut into slices. Put cucumbers in sterilized jars, add bay leaf, pepper and lemon (1 circle per 1 liter jar). Pour boiling water over cucumbers for 20 minutes. Then drain the water and use to prepare the marinade. Add salt, sugar, citric acid to it, bring to a boil. Pour the boiling marinade into jars, roll up, turn over and wrap until cool.

The best pickled cucumber recipes are presented in this video:

Canning is perhaps one of the most important activities for every housewife, because on warm summer days you want to prepare as many fruits and vegetables as possible for the winter. For preservation, medium-sized fruits are usually chosen, but what to do, for example, with large cucumbers? Overgrown vegetables can be used for marinating and making a variety of salads. Proven recipes from experienced housewives will help prepare a delicious vegetable snack for the winter, which can be served both on the everyday and on the festive table.

Pickled large cucumbers

Delicious and crispy canned cucumber slices will become a favorite snack for the whole family. Making such a preparation is quite simple, the rich taste of pickled vegetables will surprise everyone.

Ingredients for one 0.5 liter jar:

• several sprouted cucumbers;
• 2 cloves of garlic;
• 2 branches of fresh dill;
• 1 carrot;
• 15 grams of granulated sugar;
• 15 milliliters of vinegar 9%;
• 10 grams of salt;
• 25 milliliters of sunflower oil.

How to cook large pickled cucumbers for the winter:

1. Before you start canning cucumbers, it is worth preparing jars. Thoroughly wash the glass container with a volume of 0.5 liters, and then sterilize it. At this stage, boil and cool the water, which will be needed later to prepare the marinade.
2. Prepare all the necessary vegetables, peel them and rinse under running water. Trim the sides of large cucumbers.
3. Cucumbers, along with carrots, cut into circles of the same size. If small cloves of garlic are used, then cutting them is optional. Large garlic should be cut into several pieces.
4. Put 2 branches of dill and 2 cloves of garlic on the bottom of the prepared jars.
5. Next, lay out 6 rings of carrots in jars.
6. The next step will be laying the rings of cucumbers.
7. Put the required amount of sugar, salt in each jar, add chilled boiled water, as well as oil and vinegar. The liquid should reach the edges of the jars.
8. Place the filled half-liter jars in a large saucepan, cover them with sterile lids. Then you need to fill the pan with water up to the shoulders of the cans. The sterilization process will take 15 minutes from the moment the water boils. Then you can start rolling cans. Turn the blanks upside down, wrap well with a blanket.

Canned vegetables should be completely cool.

Cucumbers, canned in citric acid chunks (for large cucumbers)

The taste of such a preparation will pleasantly surprise relatives and guests, at first glance it will be difficult to recognize which vegetable is rolled up in a jar. Cucumbers are fragrant, juicy. This option for preserving overripe fruits will undoubtedly become one of the most beloved, since such recipes for vegetable preparations are simple and at the same time original.

Ingredients:

• 1 kilogram of cucumbers;
• 50 grams of green tarragon;
• 200 grams of carrots;
• 200 grams of onion;
• 5 grams of citric acid;
• 25 grams of salt;
• 1 head of garlic.

Cooking a delicious preparation with tarragon and citric acid:

1. Rinse large cucumbers, carefully cut off the skin from each fruit, peel the seeds. Then you should cut the vegetables into medium pieces or in the form of large straws.
2. Rinse, peel and cut the carrots in the same way as cucumbers.
3. Peeled onions should be cut into half rings.
4. Disassemble the head of garlic into cloves, then finely chop.
5. Grind well-washed tarragon greens.
6. At the next stage of preparation for canning, it is necessary to combine vegetables with herbs, add the required amount of salt, citric acid. Now all this should be infused and highlight the juice.
7. Next, the salad should be boiled for 10 minutes, put into jars. After sterilization, we complete the canning by corking each jar of salad with a key.

Such preservation can be used as a dressing for pickle, soup, as well as a variety of vegetable dressings. The workpiece is perfectly stored at room temperature.

Cucumbers with sweet pepper

This recipe successfully combines two vegetables, each of them acquires bright, unique flavors. Light spicy notes of spices are successfully combined with the sweetness of pepper, filling the cucumber with a pleasant sharpness.

Ingredients:

• 1 kilogram of cucumbers;
• 500 grams of sweet pepper.

Marinade Ingredients:

• 1 liter of water;
• 250 milliliters of vinegar;
• 50 grams of granulated sugar;
• 8 peas of peppercorns;
• 70 grams of coarse salt;
• 2 bay leaves.

The process of preparing a delicious vegetable preparation for the winter:

1. Peel large cucumbers, then cut into 8 equal-sized pieces or cut them into medium pieces. Using a teaspoon, carefully scoop out the seeds.
2. Prepared vegetables must be blanched in boiling water for 2 minutes, then immediately cool by placing in a bowl of cold water.
3. Blanch the peppers for 1 minute. Next, remove the skin from it, remove the seeds, cut into several pieces.
4. In pre-prepared jars, tightly lay the pepper slices together with the cucumber slices, pour over the hot marinade. Pasteurization of filled jars is carried out at 90 degrees. It takes 20 minutes to pasteurize 1 liter jars, 25 minutes for 2 liter jars and 35 minutes for 3 liter jars.
5. After that, it is worth completely cooling the workpiece and transferring it to the pantry or cellar for storage.

"Teschin tongues" from large cucumbers

An appetizer under this name can be prepared not only from zucchini and eggplant, but also from large cucumbers. The taste of the preparation is unusually delicate and refined, no one will guess that it is made from overgrown fruits.

Ingredients for 2 jars of 750 ml:

• 2 kilograms of large cucumbers;
• 1 liter of water;
• 100 grams of sugar;
• 15 grams of salt;
• 5 grams of citric acid;
• 5 cloves;
• 5 peas of black and allspice.

The process of preparing "mother-in-law tongues":

1. Rinse large cucumbers, use a knife to remove the skin from each fruit, and then cut into slices, the thickness of which will be 1.5 cm.
2. Start preparing the brine. To do this, add salt with spices and sugar to the required amount of water. Bring the spice mixture to a boil.
3. Transfer the cucumber slices to a large saucepan, pour the boiled brine over them and let it brew for 10 minutes. A press can be placed on top.
4. Transfer the cucumber slices to the prepared glass container, placing them tightly inside the jar.
5. Bring the brine to a boil again, pour the cucumbers in jars and seal.

"Caviar" from overripe cucumbers

Fragrant, juicy and very tasty "caviar" is obtained from large cucumbers. An original vegetable appetizer is a great solution for a festive table.

Ingredients:

• 6 large cucumbers;
• 1 onion;
• 5 medium sized tomatoes;
• 3 carrots;
• 2 bell peppers;
• 35 milliliters of vegetable oil;
• 10 grams of salt;
• ground black pepper to taste.

How to make "caviar" based on large cucumbers:

1. Pepper along with cucumbers must be washed. Peel the cucumber skin with a knife, carefully remove the seeds from the inside. Cut the bell pepper into two parts, cut out the partitions, peel the pulp from the seeds.
2. Peppers, peeled onions and cucumbers must be cut into small pieces.
3. Peel the carrots with a vegetable peeler, wash them together with the tomatoes under running water, chop everything on a grater.
4. Heat a heavy bottomed saucepan over high heat, add vegetable oil. Place the cucumbers there, wait until the juice that stands out has evaporated by half.
5. Now you can put the onions in the pan, after a few minutes add the carrots along with the tomatoes and peppers. Season the vegetables with spices, salt. Stir all the ingredients in the pot while simmering to avoid burning.
6. When all the liquid has evaporated, it will be possible to lay the snack in sterile jars. The process of sterilizing jars in a double boiler will take no more than 2 minutes.
7. Roll up jars of caviar with sterilized lids. The workpiece must be completely cooled at room temperature, "caviar" must be stored in the refrigerator.

To enrich the taste of vegetables, you can add a little granulated sugar, vinegar, and Khmeli-Suneli seasoning during stewing.

Overgrown cucumbers: a recipe for the winter (video)

The above recipes will help every housewife prepare excellent snacks from overripe vegetables, home preservation will surprise your whole family with a bright taste. Canning is a great way to experience the “taste of summer” and enjoy it to the fullest.