Sweet pickled cucumbers: 12 delicious recipes for the winter at home

Housewives face a dilemma in summer, autumn, when the conservation season comes. The whole family wants to please and cook delicious cucumbers for the winter. There are so many recipes out there that it's hard to choose. Sweet tooth can be advised to cook sweet, sweet and sour, pickled cucumbers. To do this, they take the classic recipe for cooking vegetables as a basis, changing only the amount of sugar, s alt, and vinegar.

Features of pickling sweet cucumbers for the winter

Cucumber pickling involves adding vinegar to the brine. A substitute can be citric acid, vinegar essence, sour fruits: grapes, cherry plum, apples, currants.Whole cucumbers are placed in the container, cut in various ways: in circles, longitudinal slices, grated

After laying the vegetables, the containers are poured with boiling water, the second time - with s alt, sugar, the third time - with vinegar. After such filling, sterilization is not necessary. It is enough to cork and cover with a blanket until it cools.

If the marinade is poured immediately, the preservation is sterilized, 3-liter jars - 30 minutes, 2-liter jars - 25 minutes, liter - 15 minutes, half-liter - 10. The countdown is after boiling water in the pan.

The taste is sweet, sweet and sour. Adjust the desired flavor with the amount of sugar.

Selection and preparation of main ingredients

The main products in canning are cucumbers. Vegetables are selected without damage, with firm pulp, small in size. In order for the fruits to crunch, the skin must be dense.

Additional vegetables, fruits are selected according to the same principle. Greens are chosen bright, fresh, with a pronounced aroma.

Before laying, vegetables are soaked in water for 2-6 hours, cutting off the tips on both sides.

How to prepare the container for the start of the process

Banks are pre-sterilized over steam. Lids are boiled in water.

Cooking recipes

In all recipes, the amount of sugar, s alt, vinegar is calculated per 1 liter.

Classic finger lick recipe for 3 liter jar

Cooking a simple classic cucumber recipe called "You'll lick your fingers." A 3-liter jar will require 1.5-2 kilograms.

Traditional spices:

• garlic - 3 cloves;
• currant - 3 sheets;
• cherry - 3 sheets;
• dill - bunch or umbrella;
• cloves - 2 pieces;
• parsley - 1 bunch.

For marinade for 1 liter of water:

• s alt - 2 tablespoons;
• sugar - 2 tablespoons;
• vinegar 9% - 16 teaspoons.

Vegetables are placed in sterilized jars, marinated with vinegar and set to sterilize the jars.

No sterilization

The classic recipe can be further simplified. To do this, use the method of 3 fills. Sterilization is not required.

Sweet crispy pickled cucumbers per 1 liter

To pickle a 1-liter jar and get sweet crispy cucumbers, you need more sugar than in the classic recipe. Spices are selected to taste: dill umbrella, horseradish leaf, 4 peppercorns, garlic clove, 1 bay leaf.

For marinade:

• sugar - 150 grams;
• s alt - 40 grams;
• citric acid - 1 teaspoon.

Spices are placed on the bottom, then vegetables. Pour in boiling water. To properly fill the marinade, measure the amount of liquid. If water, for example, 250 milliliters, the dosage calculated per 1 liter is divided into 4 parts. Close the conservation method of 3 fills.

In sweet and sour marinade

Pickled cucumbers will turn out sweet and sour, if you take 30 grams of s alt, 70 grams of sugar, 250 milliliters of vinegar 9% for pouring into 1 liter of water. Vegetables are prepared using the 3 pour method without sterilization.

Delicious with mustard

Spicy cucumbers are made with mustard. Greens, dill, 1 bay leaf, 5 grams of mustard seeds are placed at the bottom of 3-liter jars. 5 black peppercorns. A sweet and sour marinade goes well with this recipe.

You can use mustard powder - 1 tablespoon full without a slide for 1 liter of marinade. After the water boils, the container is set aside and pour mustard. Stir until complete dissolution. The canning method is suitable with one and 3 fills.

With citric acid

Some people don't like vinegar, it can be easily replaced with citric acid. In the classic recipe, vinegar is replaced with 1 heaping tablespoon of acid. Add it to the sweet, s alty brine for the third time.

With sweet pepper, marinated with onions

The sweet bell pepper gives cucumbers an unusual taste. To prepare it, take 1 kilogram of cucumbers, cut into longitudinal pieces, add onion head in half rings, half a teaspoon of mustard, chopped dill, 1 pepper squares. All products are mixed in one bowl. 2 peas of allspice are thrown at the bottom of the cans and vegetables are laid.

Pour boiling marinade:

• vinegar - glass;
• sugar - 3 cups;
• s alt - 4 teaspoons;
• water - 1 liter.

Banks are rolled up and sent under the covers to cool.

With horseradish

Cucumbers get spicy when 3 horseradish rings are added to a classic recipe.

With tomatoes

Pickled cucumbers are cooked with tomatoes. Each jar contains 50x50 different vegetables, traditional spices. Marinade is chosen according to your taste.

In oil

Sweet cucumbers are cooked with oil. To do this, cut 4 kilograms of cucumbers, add sugar - 250 grams, s alt - 100 grams, vinegar - a glass, a head of garlic, 2 tablespoons of ground black pepper, 250 grams of refined oil.All ingredients are mixed, left to marinate for 4 hours. Then they are laid out in jars, poured with the released brine and sterilized.

Sweet cucumbers, sliced, with grapes

Vinegar substitute can be unripe grapes. All the ingredients of the classic recipe are placed on the bottom, then cucumbers, on top - a glass of grapes. Choose a sweet marinade recipe and preserve using the 3-pour method.

Sweet and spicy cucumbers

The combination of sweet taste with bitter notes in pickled cucumbers will appeal to gourmets. To do this, cucumbers are poured with a sweet marinade. A chili pod will provide the spiciness.

Specifics and terms of storage

Pickled cucumbers are good because they keep for a long time at room temperature.

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