Cucumbers for the winter: the most delicious recipe for harvesting with step-by-step cooking

Fragrant salads are made from cucumbers, combined with tomatoes and carrots, peppers and apples, with tomato paste and ketchup. Zelentsy is s alted, pickled with vinegar and acid, gherkins are wrapped in jars. It is not enough to find a recipe for the most delicious cucumbers for the winter, you also need to know which greens can be preserved and s alted, otherwise they will become soft, will not crunch, and lose their beautiful shade.

Vegetable Selection Requirements

Large cucumbers do not fit in a jar, but are good for salads. For canning, pickling and universal varieties are used. You can distinguish them by external signs:

dark green;
black spikes and bumps;
tender skin.

Gherkins up to 8 cm long are suitable for pickling, as well as fruits with sizes from 7 to 12. Large cucumbers do not s alt well, they are used for making salads.

Preparing containers for the start of the process

Glass jars of different sizes are used to preserve greens for the winter. They are washed with soda, mustard powder and sterilized by choosing one of the methods:

in the oven;
in boiling water;
for a couple;
in the microwave.

Disinfect tin lids. For pickling vegetables, many housewives choose a barrel that needs to be washed and dried.

The best cucumber recipes

To get rid of bitterness, eliminate voids, greens are soaked for 5 or 6 hours in cool water before canning, at home they are twisted for the winter using different harvesting methods.

Crispy cucumbers

Many people adore pickled vegetables for their spicy sour taste, which is given by aromatic herbs and spices. Vinegar is usually used as a preservative. For harvesting 1 kg of fresh cucumbers up to 13 cm long for the winter, use:

currant and horseradish leaves;
allspice and black pepper;
carnation;
s alt - 30 g;
garlic;
2 spoons of sugar.

Dill in pickles and preservation is usually put in the form of umbrellas.

Zelentsy are washed and placed in a bowl of cool water, changing it several times within 4 hours. Liter jars are sterilized in a pot of boiling water, in an oven or double boiler. Leaves and spices, dill and peas, garlic cloves are laid out in a container. Cucumbers are placed vertically. Banks are filled to the top with boiling water.

To prepare the marinade, pour water into the pan, pour spices, cloves, boil for 2 minutes, add vinegar.

The liquid is decanted from the greens, the container is filled with brine. The twist is made with tin lids using a special key, the jars are turned over and wrapped in a warm and thick towel.

S alted cucumbers (hot)

Women of Ancient Russia did not pickle greens, but used other harvesting methods. Many recipes have survived to this day, but in a modified form. Lightly s alted cucumbers can be made, as in the old days, in a hot way, in which the vegetables do not lose the vitamins and minerals contained in them. To prepare the filling for 1 kg of greens, a spoonful of rock s alt and the same amount of sugar are taken. Horseradish leaves give cucumbers firmness and crunch, currants and cherries give a pleasant aroma.

In washed fresh fruits on both sides, the tips are removed, soaked for three hours. Spread greens, garlic, peppercorns, greens in the dishes, fill the container to the top with boiling brine. After cooling, the workpiece is removed in the refrigerator.

Apple recipe

Vegetables are combined with fruits, which give them a spicy, interesting taste. Wash a kilogram of cucumbers, remove the tips and soak for 1-2 hours. Currant leaves and dill are placed in a jar, greens are placed on top. Winter apples are cut into slices and sent to a container with the rest of the ingredients, which is filled with hot filling.

For 1 kg of greens use:

2-4 currant leaves;
2 dill umbrellas;
3-4 apples;
a spoonful of s alt.

Jar of fruits and vegetables put in a cold place. Cucumbers quickly absorb the composition, try them in a day.

No Vinegar

Spicy sour snacks irritate the stomach lining and are not recommended for people suffering from gastritis or ulcers.Lightly s alted cucumbers will not harm anyone if cooked without adding vinegar. They keep well at room temperature, as they are heated twice with boiling water.

For 4 kg greens you will need:

6 liters of water;
garlic;
cherry leaves;
peppercorns.

Washed and soaked cucumbers are placed in a jar, alternating with spices and herbs. Three liters of boiling water and a spoonful of s alt are used for pouring. The container is covered with gauze. After two days, the liquid is decanted, the jar of greens is filled with boiling water, screwed with a metal lid, wrapped with a thick cloth.

No sterilization

Cucumbers, for which a simple recipe is used, do not require additional heat treatment for storage in the house. So that the greens get a crunch and do not soften:

Get fruits with pimples and black thorns.
Brine water is passed through a filter.
Bitterness is removed by soaking.

Horseradish and currant leaves, garlic cloves are sent to the bottom of sterile jars, cucumbers are stacked vertically, boiling water is poured.

After a quarter of an hour, the liquid is decanted into a saucepan, spices and pepper are added, the brine is boiled, vinegar is added. Cans are filled with hot composition.

Except 1.5 kg of cucumbers, use:

2 garlic cloves;
sweet peas;
40g sugar;
2 spoons of s alt;
vinegar 40 ml.

Zelentsy are twisted with sterile lids. Banks are taken to the pantry or left in the kitchen.

Korean

Cucumbers are used in salads, combined with different vegetables. An appetizing and savory snack can be prepared for the winter with carrots and garlic.

Fresh and washed greens are kept in cool water for 2 or 3 hours, rinsed and cut into pieces, hot pepper - into rings. Carrots are crushed on a grater for salads in Korean. Garlic is squeezed and sprinkled with sugar.

All vegetables should be sent to a bowl and mixed thoroughly. In a separate bowl, marinade is boiled, in addition to spices and s alt, sunflower oil is added to it. The composition is poured into a container with the rest of the ingredients. After 2 hours, the salad is laid out in sterile liter jars, compacted, filled to the top with marinade, sterilized for 15-20 minutes.

It takes 2 kg of greens:

garlic head;
500g carrots;
hot pepper pod.

For pouring use ½ cup of sugar, a spoonful of vinegar, 120 ml of sunflower oil, s alt. The salad turns out beautiful and keeps well.

With citric acid

Usually, when pickling, table or apple cider vinegar is taken as a preservative. Fresh greens with black spikes are used to make a snack for the winter with citric acid, and in order for the fruits to retain their color, mustard seeds are needed.

Put bay leaves and garlic in each jar, pour sweet peas, put cucumbers vertically on top, pour boiling water. After a quarter of an hour, the water is decanted, adding 2 tablespoons of sugar and s alt, boil the marinade. Fill a jar with a hot composition, pour 5 g of citric acid into each, screw on the lid.

Hungarian

Summer residents who grow vegetables on their plot do not have time to roll them up for the winter, using complex recipes. Simple preparation, a small number of ingredients, is the difference between preserving cucumbers in Hungarian style:

Liter jars are washed with soda and sterilized for 15 minutes.
The tips are removed from pure greens, the fruits are not soaked, but immediately put in containers.
Pour mustard, spices, add garlic.
Four glasses of water are combined with a spoonful of s alt and 100 g of sugar, after boiling pour in 150 ml of tartaric acid.
Jars of cucumbers are filled with hot marinade.

According to the recipe, a kilogram of gherkins, 3 buds of cloves, 3 or 4 cloves of garlic are taken. The workpiece is rolled up with lids, taken to the basement.

With carrots

Cucumbers marinated with vegetables are served as an appetizer and as a salad. Gherkins closed with finely chopped carrots, herbs, onions and garlic are quickly devastated in many families. All these ingredients are put in a jar and heated by filling the container with boiling water, which is decanted after 5 minutes, and the vegetables are poured with marinade and vinegar.

For 1.5 kg of cucumbers is taken:

1 onion;
2 carrots;
garlic head;
oak and currant leaves.

A liter of water is sent to a saucepan, pour half a glass of sugar, 2 tablespoons of s alt. 150 ml of vinegar is added to the finished marinade.

With pepper

To attract the attention of children with bright colors, to please the household with assorted vegetables rich in vitamins, fresh greens are sent to cool water for a couple of hours. And while they get wet:

Seeds are extracted from red and yellow peppers, the fruits are divided into 4 parts.
Garlic is freed from the husk, cut into pieces.
Carrots are peeled, chopped into straws.

Greens are placed at the bottom of a glass jar, cucumbers are tightly laid, alternating with pepper, covered with the remaining ingredients and filled with boiling water.

Pour water into a saucepan, pour peppercorns, 6 tablespoons of sugar, 2 s alt, clove buds, bay leaf, boil for 1 minute. and add half a glass of vinegar.

After draining the cooled liquid from a jar of vegetables, pour the marinade, twist with disinfected lids, wrap for 2 days.

Strong cucumbers

Spicy lovers will love crispy pickled gherkins with hot peppers and horseradish leaves. To roll up 2 liter jars, take 1 kg of young greens, garlic, seasoning.

From 8 glasses of water, 4 tablespoons of s alt and the same amount of sugar, make a marinade, which is used to fill containers with cucumbers, add 20 ml of vinegar. Banks are placed in a large pot or basin, sterilized for 20 minutes.

To make cucumbers vigorous, put 6 peas of black, allspice and hot pepper, garlic. Currant leaves and dried dill give a pleasant aroma.

Georgian

You can please your household with a green salad, which is preserved with tomato sauce filling, spices in the form of coriander, suneli hops. Thanks to these components, the appetizer acquires piquancy, has a specific aroma. The cooking process does not raise any questions:

Cucumbers after soaking are wiped with a towel, cut into circles, the skin is removed from large fruits, the seeds are selected.
Tomatoes are scalded with boiling water, chopped and sent to a blender.
The resulting puree is s alted and combined with pepper, hops-suneli, boiled for a quarter of an hour.
Put cucumbers in tomato paste, boil for a few minutes.
At the last step, add garlic, pour a quarter cup of vinegar.

If 1 kg of greens is taken for a Georgian salad, 500-600 g of tomatoes will be needed, suneli hops - a teaspoon, red pepper. The appetizer looks bright and appetizing.

With tomato paste

Very tasty, quickly cooked vegetables in tomato sauce. To pickle 2 kg of cucumbers, use:

garlic and a spoonful of s alt;
a glass of vinegar and paste;
dill and parsley.

Gherkins are put in a jar as a whole, greens are placed at the bottom. Pour 1.5 liters of water into the pan and boil with tomato, after boiling, add vinegar. A container with greens is filled with brine, sterilized on the stove for a quarter of an hour.

Bulgarian

This recipe for making pickled cucumbers in the Soviet Union was known to every woman, and it has not lost its popularity even now. A large number of components is not required, but used:

peppercorns;
1 onion;
4 garlic cloves;
bay leaf.

Zelentsy, standing in water for 4 hours, are placed in a liter container, the rest of the ingredients are sent there, filled with marinade, boiled from s alt and sugar, vinegar is added. The jar is sterilized for 10 or 15 minutes.

With bows

Currant leaves, horseradish leaves are placed in disinfected dishes, garlic and basil are sent, mustard is poured. Soaked cucumbers are combined with onion rings. Pour boiling water twice for 15 minutes.

Pour 3 tablespoons of sugar and s alt, peppercorns and bay leaf into the expressed liquid, boil and add 150 ml of vinegar. The marinade is filled to the top with a jar of greens.

To prepare a kilogram of crispy cucumbers, take 1 onion, 1/2 head of garlic, 6 cups of water.

With mustard

It takes a lot of time to sterilize jars of vegetables. During heat treatment, cucumbers lose their emerald hue, but you can pickle them in a cold way and retain their color. For this you will need:

1 l. mustard powder;
horseradish and cherry leaves;
garlic feathers.

Gherkins and greens are placed in jars, filled with brine, but not hot, but cold, left in the kitchen. After two days, the liquid is decanted, the container is filled with plain water, mustard is poured. They store the workpiece in the basement under a plastic cover.

With ketchup

Glass containers are filled with cucumbers soaked for several hours, spices, fragrant leaves and boiled water is poured to the top. After 5 minutes, the liquid is drained into a saucepan and the marinade is boiled, adding ketchup, s alt, pepper and sugar.

With radish

Delicious and spicy salad goes well with meat and fish, and together with potatoes and onions becomes a second course. For its preparation is used:

0.5 kg greens;
½ cup butter;
200g radish;
chili and peas.

Vegetables are washed, dried, cut into small circles, infused for a quarter of an hour. Pour s alt and pepper into the water, boil for a couple of minutes. Sunflower oil is heated in a frying pan and poured into a jar, cucumbers and radishes are placed, filled with marinade and vinegar, put on fire for sterilization.

With tomatoes

Housewives love to preserve greens along with tomatoes. Assorted is beautiful and spicy, prepared quickly and easily. The vegetables are washed thoroughly, the tips are removed from the cucumbers, the tomatoes are pierced with a toothpick and tightly folded into a sterile container, which is filled with boiling water.

After 10 minutes, the liquid is decanted, s alted, sugar is added and the marinade is boiled, vinegar is added before the end and poured into a jar of vegetables to the brim. In addition to cucumbers and tomatoes, peppercorns, dill, fragrant leaves are used.

With garlic

You can make a savory snack from a kilogram of fresh greens, and all you need for this is a spoonful of s alt, young dill and half a head of garlic.

Washed cucumbers should be divided into 4 parts in length, chop the greens. Sprinkle the fruits with ground pepper, put in a glass dish, s alt, add garlic and dill. All components are mixed for a couple, lightly s alted cucumbers are obtained.

How to store blanks correctly and for how long?

Vegetables pickled at home are allowed to be kept in the refrigerator, in the pantry, and in the cellar, but it is recommended to eat preservation within 12 months. With longer storage, cucumbers lose their useful properties, and the jar sometimes explodes.

Pickles should not be left in the apartment, but must be taken out to a room where the heat is not higher than 2 °C. Greens from open containers must be used or eaten within a week.