How to pickle large cucumbers in slices for the winter: TOP 15 simple cooking recipes

Pickled cucumbers are an appetizer that complements various salads, side dishes and cold dishes. For the preparation of snacks, it is necessary to use vegetables of certain varieties, because some of them are only suitable for eating raw. To find out how to pickle large cucumbers in slices or rings for the winter, you need to familiarize yourself with the rules for the procedure.

Features of pickling cucumber slices for the winter

Crispy pickled cucumbers canned in several forms:

1. Cut into medium sized slices.
2. Cut into rings of small thickness.

Cucumbers pickled in pieces retain their crunch, acquire a pleasant taste and aroma.

Selection and preparation of raw materials

For the marinade, you need to purchase 2-3 kilograms of large cucumbers. What criteria to use when choosing raw materials:

1. It is necessary to choose young vegetables, as they retain all their beneficial properties after s alting.
2. A product suitable for marinade should have pimples with black patches. Such cucumbers practically do not explode in jars.
3. To make the snack crispy, you need to focus on the thickness of the peel. Normally, it should be dense and difficult to pierce with sharp objects.

Important: before the procedure, the finished raw materials must be soaked in water for 3 hours to replenish the moisture balance and make the snack juicy.

How to prepare the container?

To prevent the blank from exploding during storage, it is necessary to carefully prepare the canning container. To prevent the possibility of exploding cans, wash them with baking soda before cooking. Next, the container must be sterilized with hot water, dried naturally. Repeat for spin caps.

The most delicious recipes

Pickled cucumbers are pickled in different ways, each of them is complemented by certain products and spices that help enhance the taste of the snack.

A simple recipe for the winter for a 3-liter jar "You'll lick your fingers"

Easy canning recipe:

1. Place chopped greens at the bottom of a clean jar.
2. Next, lay out sliced cucumbers.
3. Add boiling water, leave for 25 minutes.
4. Drain the water, make a brine based on it. Add sugar to the liquid, combine it with s alt, put water on fire, remove after 5 minutes.
5. Brine combine with vegetables, add vinegar, roll up the jar.

To preserve, it must be turned over and covered with a warm towel. When the workpiece has cooled down, it must be sent to a dark place.

Option without sterilization

Pickles without sterilization are prepared as follows:

1. 1.5 kilograms of cucumbers soaked in water.
2. Add greens to the bowl for twists.
3. Cut vegetables, pour boiled water.
4. After 15 minutes, pour the liquid into a clean saucepan, pour s alt and sugar, put the solution to simmer on the fire.
5. At the end of the procedure, pour a spoonful of vinegar into the marinade. Add the resulting brine to the cucumbers.

Tighten all the lids, wait for cooling. Then send the spins to a dark room.

In Polish

To make a harvest for the winter, you need:

1. Add 2 liters of water to the pot.
2. Add a glass of iodized s alt, mix the solution.
3. Cut cucumbers into slices and place in s alted brine for 3 hours.
4. Chop the red bell pepper and herbs and place them in clean jars.
5. Place chopped vegetables on top of greens.
6. In the remaining solution, add 2 tablespoons of sugar, mustard and bay leaf, put the marinade on a slow fire. Remove it from the oven after 7 minutes.
7. Pour the resulting brine into jars, roll up the lids.

Wrap blanks with a towel, wait for cooling, send for storage in the basement.

Korean

To pickle Korean-style cucumbers, you need:

1. Wash vegetables thoroughly, cut into pieces.
2. Grate large carrots, mix with cucumbers, add chopped garlic.
3. Pour olive oil, sugar, s alt, pepper into the resulting vegetable mixture, mix all the ingredients. Leave the mixture to infuse for 7 hours.
4. Pack the resulting product in jars, tighten the lid.

Turn over the jars, cover and leave in this form until they cool.

Important: to make the appetizer more juicy and rich, the vegetable preparation must be infused for a day in a cool room.

In Finnish

To s alt cucumbers in Finnish style, you need:

1. 2 kilograms of cucumbers washed, peeled, cut into thin circles.
2. Place raw materials in a deep container, sprinkle with a spoonful of sugar.
3. Cut a thin layer of dill on top.
4. Next, repeat the steps, put chopped cucumbers, sugar, greens on a layer of dill.
5. Cover the blank with a lid.
6. Start preparing the marinade. To do this, dissolve a spoonful of sugar and a spoonful of vinegar in half a glass of water, mix the products.
7. Pour brine over vegetables, cover and leave for 2 hours.

The twist is now edible.

With onions, garlic and dill

S alt chopped cucumbers with onions and garlic as follows:

1. Soak 2 kilos of cucumbers in water for 2 hours.
2. Peel 4 onions and 3 garlic.
3. Cut the onion into medium pieces, finely chop the garlic.
4. Put dill, garlic, onion and some pepper into jars.
5. Cut cucumbers into pieces and put in a container, pour boiling water over them, leave for 15 minutes.
6. Pour the resulting solution into a saucepan, put it on fire, add s alt, sugar and vinegar. Cook for 6 minutes.

Pour the marinade into jars, roll up the lids, leave to infuse until cool.

With mustard and mustard seed

Sliced cucumbers can be pickled with mustard; how to do the procedure:

1. 3 kilograms of raw materials soak in water, leave for 2 hours.
2. When the time is right, slice the cucumbers.
3. Put dill, horseradish leaf, garlic into clean jars.
4. Put the sliced blank into a jar.
5. Place dill and a few cloves of garlic on top.
6. Pour 2 liters of water into a saucepan, add 3 tablespoons of mustard, put the contents on a slow fire.
7. Add s alt, sugar to the marinade, pour it over the cucumbers.

Roll up the cans, send them to cool in a cool place.

With tomatoes

Sliced cucumbers and tomatoes are prepared as follows:

1. Take 2 kilograms of vegetables, cut them into medium-sized pieces.
2. Prepare jars, put chopped peppers, dill, garlic on their bottom.
3. Put the blank in a jar, add dill on top.
4. Pour boiling water over, leave for 15 minutes.
5. Drain the resulting solution, put it on a slow fire, add 2 tablespoons of sugar and 2 tablespoons of vinegar.
6. Add marinade to jars, close them with lids, roll up and send to cool.

After the spinning procedure, it must be sent to the cellar.

With onions and herbs

To make a blank with greens, you need:

1. Cucumbers stand in cold water for 2 hours, cut into slices.
2. Prepare 3 peeled onions, bell peppers, herbs. Cut all products and put on the bottom of the jar.
3. Lay out the vegetable preparation, pour everything with hot water, leave for 20 minutes.
4. Drain the water, put on fire, add a spoonful of sugar, vinegar and s alt. Boil the brine for 5 minutes.
5. Pour it into jars and close them with lids.

Cover the spins with a towel or blanket, after cooling, take them to the cellar.

With redcurrant

To prepare a blank with berries, you should use the following recipe:

1. Rinse vegetables with berries, cut cucumbers into pieces.
2. Put the blank in a jar along with whole berries.
3. In a saucepan with water, stir a spoonful of sugar, s alt, vinegar. Wait until the solution boils.
4. Pour the brine into the jar, close it with a lid.

After cooling, send the products to a dark room.

With fragrant oil

To make a butter snack, you need:

1. 1 kilogram of cucumbers, washed and cut into rings, put them in a saucepan.
2. Cut the onion into rings, connect them with the workpiece.
3. In a container with vegetables, add a spoonful of s alt, bay leaf, 3 tablespoons of oil and a spoonful of vinegar. Mix all the ingredients, leave to infuse for 2 hours.
4. Pack the workpiece in jars, pour hot water into them, leave for 20 minutes.
5. Pour the resulting solution into a saucepan, put on fire, add a little sugar and s alt.
6. Pour the marinade into jars, screw on the lid.

When the resulting workpiece cools down, it must be sent to a cool room.

With carrots, onions and honey

To make a harvest using honey, you need:

1. Peppers, onions, carrots and cucumbers washed, cut into slices.
2. Cut dill, coriander, mix them with honey.
3. Place vegetables in jars, add a spoonful of s alt, pour honey and herbs on top. Roll up all the lids.

Send the product to infuse in a dark room.

With chilli ketchup

Canned ketchup snack is prepared as follows:

1. Cut cucumbers into pieces.
2. Put greens, 4 cloves of garlic, one sheet of horseradish at the bottom of the jar.
3. Put the cucumbers in.
4. In a pot of water, add a spoonful of sugar, s alt and 8 tablespoons of ketchup. Boil the brine for about 6 minutes.
5. Pour the resulting marinade into jars, roll them up.

After cooling, transfer the jars to the cellar.

In tomato paste

For cooking you need:

1. Soak cucumbers in water for several hours, cut them into slices.
2. Place greens and a few cloves of garlic at the bottom of the jar.
3. Pour a liter of water into a saucepan, add 5 tablespoons of tomato paste, a spoonful of s alt and sugar. Add some vinegar.
4. Pour the marinade to the workpiece, roll up the lid.

Cover the twists with a large towel or blanket.

With ground black pepper

For harvesting with pepper you need:

1. Cut cucumbers into slices.
2. In a separate container, mix a glass of olive oil, a spoonful of sugar, a small amount of vinegar, add ground pepper. Leave the marinade to infuse for 6 hours.
3. Put cucumbers in jars, put garlic, dill, pour marinade and roll up the lid.
4. Put spins in a boiling pot of water, simmer for 5 minutes and send to infuse.

When the jars are cold, move them to the pantry.

How to properly store conservation

In order for the twists to retain their taste and not disappear, they must be stored in a cool place with moderate humidity. Suitable for this cellar, balcony, storage room.

Important: during storage of canned products, they should not be exposed to sunlight, this can lead to spoilage of the snack.

If the necessary conditions for storage are not available, you need to use a refrigerator.

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