Pickled cucumbers for the winter: 12 simple step-by-step recipes, terms and storage conditions

Although there is an opinion that any cucumber can be preserved, not all varieties are suitable for home-made preparations, but only greens with thin skin covered with tubercles and thorns are suitable. Pickled cucumbers are crunchy with brine. Fruits with a smooth surface and thick skin lose their taste during preservation, are not stored for a long time and are used in salads.

Peculiarities of pickling

It is better to close greens in jars, which are just plucked from the bush. If this is not possible, the fruits are left in cool water for 4-6 hours.Currant or oak leaves, used in conservation, not only have a pleasant aroma, but also give cucumbers elasticity, horseradish - hardness. Mustard seeds retain their rich color. Pickled greens, pouring hot or cold brine, resort to sterilization. Each method produces a spicy savory snack

How to choose and prepare cucumbers for pickling

For preservation with vinegar, greens with thin skins and rare black thorns are used. The length of the fruit should be no more than 12 cm, otherwise it is difficult to fit them into a jar. Cucumbers bought at a market or a store are placed in cool water, changing it repeatedly.

Soaking returns elasticity to vegetables, allows you to remove nitrates, remove voids.

To remove bitterness, before marinating greens cut off the tails or prick the fruit with forks. Pickled varieties are the tastiest with vinegar, universal hybrids are suitable.Such cucumbers do not turn sour, do not soften, because they contain flavonin. Chlorinated water is not used to prepare the marinade, it is better to collect it in a spring or spring.

Preparation of containers

The housewife's gherkins are marinated in small liter jars. The containers are washed with water and soda, sterilized over steam, in the oven or microwave. Lids boil for 5 minutes, jars - 10.

Recipes for Pickled Cucumbers

Vegetables go well with herbs. Horseradish destroys microbes, prevents mold from forming, garlic improves taste. These ingredients are added during pickling.

The classic way "Lick your fingers"

Having waited for the harvest of juicy greens from their garden, the housewives sterilize dishes and lids, select a simple and proven recipe for harvesting pickled cucumbers:

1. Fresh dill, horseradish leaf, peppercorns, 3 garlic cloves are placed in a liter jar.
2. The tails are removed from the washed greens, the container is filled with them, placing the fruits vertically. Carrots cut into strips are placed in the free space.
3. Oak, cherry and bay leaves, cloves, dill, horseradish rhizome and parsley, mustard, mint are placed on top.
4. The fruits are poured with boiling water.
5. After 10 minutes, the water is drained into a saucepan, s alt and sugar are added, boiled until the sediment disappears.
6. The jar is filled with marinade, vinegar is added, the container is rolled up with a lid.

After 3 or 4 weeks the crispy greens will soak in the solution and become piquant.

A liter jar takes half a kilogram of cucumbers, 2 tablespoons of vinegar, one each of sugar and s alt, allspice and bitter pepper, 3 peas each.

No sterilization

Having collected a rich harvest of greens, summer residents rush to marinate them faster in this way in order to preserve vitamins.Dill, horseradish and currant leaves are placed in liter jars, sterilized over steam, cucumbers are placed vertically, poured with boiling water twice, seasoned with marinade for the third time, garlic cloves are added.

One and a half kilograms of greens are used:

• 1.5 liters of water;
• 1.5 l. s alt;
• acetic essence - 10 ml;
• 10g sugar;
• horseradish leaves and dill.

Vegetables undergo minimal heat treatment, but do not spoil for a long time. It is better to store the workpiece in the basement.

With vinegar essence

To please the household with fragrant gherkins of a rich color, they sterilize liter jars, put garlic cloves, mustard and coriander seeds, allspice peas in them, you need to put greens on top.

A container with vegetables is filled with boiling water, when the water cools down, poured into a saucepan, boiled with spices and s alt, add a spoonful of vinegar essence. Gherkins are closed in a hot marinade. For its preparation, 6 glasses of water, 4 liters are taken. sugar, 60 g s alt.

With vinegar

Many housewives pickle cucumbers in 3-liter jars, because crispy and tasty greens are quickly eaten with meat, fried potatoes and mashed potatoes. For such a container, 1.8-2 kg of fruits are enough:

1. Cucumbers are soaked in cool water, after 2 hours they are washed, the ends are cut off on both sides.
2. 2 or 3 bay leaves, an umbrella of dill are placed in jars disinfected over steam.
3. Boil 1.5 liters of water in a saucepan, fill a container with greens with it.
4. When the liquid cools down, boil the marinade, adding 3 tablespoons of sugar and 2 s alt, after a minute pour 65-70 ml of vinegar, fill jars with cucumbers, put garlic.

So that the vegetable preparation does not deteriorate for a long time, the containers clogged with lids are warmed up, wrapped in a thick towel. Cucumbers do not soften and crunch.

With mustard seeds

Cucumbers canned with other vegetables, various seasonings that give them a sweetish flavor. The fruits will not lose their color after pouring with a hot marinade if they are made with mustard seeds. 7 small greens are placed in a liter jar, 2 or 3 cloves of garlic, dill, a spoonful of seeds, bay and currant leaves are placed on the bottom of the container.

From 20 g of s alt, 1/2 cup of sugar and 120 ml of vinegar boil the marinade. The solution is filled with jars of cucumbers, which are sterilized in a metal pan for a quarter of an hour.

Bulgarian

Little gherkins look beautiful in liter jars. To make vegetables crunchy, you can cook them using an old recipe. Even in Soviet times, such pickled cucumbers were bought up before they hit the counter. Zelentsy, and they will hold about 600 g, are soaked overnight in ice water. Steam sterilize jars and lids:

1. The onion is chopped into rings, the garlic is peeled and poured into a prepared container with pepper and bay leaf.
2. Washed cucumbers are stacked vertically and poured twice with boiling water for a quarter of an hour.
3. Cook the marinade by combining 60 g of s alt, 4 tablespoons of sugar with filtered water, add 80 ml of vinegar.

Jars are filled with boiling solution. Bulgarian gherkins don't last until spring.

In tomato sauce

Tomatoes are successfully combined with other vegetables, canned cucumbers give an original taste. If we pickle greens according to the classic recipe, use:

• spice and leaves;
• garlic head;
• 200-250g onion;
• 5 kg of gherkins;
• glass of tomato sauce;

For filling, take 1.5 liters of water, 100 ml of vinegar, 2 tablespoons of s alt, 100 g of sugar. Cucumbers are soaked for a couple of hours.

Marinade is boiled with tomato paste, where oil, peppercorns and bay leaf are added, boiled for a quarter of an hour.

Spread greens, onion, cut into rings, squeezed garlic in sterile jars, put dill on the bottom, season with marinade.

With carrots

To emphasize the taste of cucumbers, do not worry that there is no place to store preparations, vegetables are left overnight in cold water. For seaming a 0.5 l can, use:

• 3 greens;
• 1 carrot;
• a spoonful of vinegar and s alt;
• garlic;
• chili;
• 10g sugar.

Dill and spices are placed on the bottom of the jar, vegetables are placed on top, cut into rings, seasoned with boiling marinade. The container with the workpiece is sterilized for 10 minutes.

Hungarian

If you want to make cucumbers with an original sweetish taste, apple cider vinegar is used instead of the usual preservative. 3 kg of gherkins, cloves, peppers and mustard seeds are placed in a clean container.

A glass of sugar, 3 liters, is dissolved in water. s alt, after boiling pour vinegar. Jars of gherkins filled with marinade are sterilized for 15 minutes, stored at room temperature.

With patissons

Summer residents who grow vegetables on the site can prepare a savory snack for the winter. Cucumbers in the evening should be soaked in cool water.

In the morning, cut carrots and squash into slices, onions into rings. Horseradish leaves, spices are placed in a jar, vegetables are placed on top. The container is filled twice with boiling water, poured with marinade, add 1/2 tsp. vinegar essence.

700 or 800 g of squash, 3 large carrots, 1 onion are taken per kilogram of cucumbers.

In Polish

To pamper the family with pickled greens, 4 kg of fruits are cut into slices and sent to a large saucepan, garlic is squeezed out. After 2 hours, when the vegetables start to juice, the ingredients are mixed with a glass of sugar, the same amount of vinegar, sunflower oil, 4 liters are added. s alt. The mass is transferred to liter jars and sterilized for a quarter of an hour.

Cucumbers with citric acid

People suffering from stomach pathologies, spicy snacks are contraindicated, vinegar irritates the mucous membranes. You can replace this product with citric acid. Cucumbers are soaked in water for a couple of hours. Garlic is peeled, crushed into plates. Mustard grains and spices are placed at the bottom of the container, greens are folded. The jar is filled with water. After 10 minutes, the liquid is decanted, combined with s alt and sugar, citric acid is added and the cucumbers are poured with marinade.

Specificity and shelf life of preservation

Pickles spoil quickly, even in the cellar or refrigerator after 6 months they begin to mold. Cucumbers that are sterilized or sealed with vinegar are stored at low temperature for 3 years, at room conditions - 12 months.

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