Cucumbers for the winter with aspirin: pickling recipes in jars with photos and videos

The fresh harvest has already been harvested, but have the usual s alting recipes become boring? The problem of choosing the original blank is that for a long time a lot of different options have gathered. Some of them do not justify the hopes of getting a delicious dish. In the material presented, you will find the answer to the question: how to pickle cucumbers for the winter using aspirin? Based on this, you can decide on a recipe for a future harvest.

Why add aspirin. Pros and cons

Aspirin is put into pickles for better preservation. For example, it is actively used for sauerkraut.

Pros of this method:

• the shelf life is increased due to the disinfecting properties of acetylsalicylic acid, the jars do not become cloudy and do not wander;
• cucumbers are crispy, elastic, with a special taste, smell;
• Vegetables get tastier with longer shelf life.

Conservation with aspirin also has disadvantages. The main argument against its use is its classification as a drug, which many consider unacceptable in the preparation of edible dishes. This is due to the active substance that thins the blood and lowers body temperature. Whether this recipe is suitable or not is decided individually.

Keep proportions

Preparation of cucumbers using acetylsalicylic acid is carried out by various methods: s alting, pickling, with or without sterilization, hot or cold. All of them require the implementation of general rules, thanks to which the cucumbers are juicy and delicate:

1. Freshly harvested fruits should be kept in cold water before harvesting. This will give them a special crunch.
2. Aspirin tablets must first be ground into powder.
3. When hot s alting, the container should be quickly corked, turned over, put in heat.

Now let's figure out how many ingredients are needed for conservation in a three-liter jar.

• gherkins - 2.5-2.8 kilograms;
• currant, cherry leaves - 5 pieces each;
• aspirin - 2 tablets;
• water - 3 liters;
• horseradish leaves - 3 pieces or root - 1 piece;
• peppercorns - 5 pieces;
• granulated sugar, s alt - 5-7 tablespoons each;
• dill umbrellas, stems - 2 pieces;
• garlic cloves - 2 pieces.

If you wish, you can add other elements: tomatoes, zucchini, bell peppers, onions, various seasonings, spices, herbs.

Basic Recipes

From the whole variety of cooking options, the simplest ones that every housewife can cook were chosen. But simplification will not lead to a deterioration in taste, on the contrary, cucumbers will turn out spicy, fragrant and very tasty.

Marinated cucumbers with citric acid for the winter

This is a kind of alternative to preparations using vinegar. To the main ingredients, you need to add 2 tablespoons of lemon powder, 2 leaves of bay, change the proportions to the volume of the selected dishes. Recipe:

• cover the bottom of the container with greenfinch, add allspice, bay leaves, garlic slices;
• plunge small cucumbers on top;

• pour sugar, s alt, acid, aspirin powder;
• fill the container with boiling water, quickly cork;
• shake jars gently to dissolve loose components;
• put in a warm place upside down, cover with a blanket or bedspread.

S alted vegetables will delight you with a ringing crunch, juiciness. They can be stored all winter.

Recipe under nylon lid

Pickles according to this recipe will be like from a barrel. They will have a moderate, slightly sour taste. To implement the recipe, you will need nylon lids. Ingredients per 3 liter jar:

• immature cucumbers from the garden - 2.5 kilograms;
• s alt - 50 grams;
• aspirin - 2 pieces;
• water - 2.5 liters;
• dill umbrellas - 3 pieces;
• laurel - 2 pieces;
• garlic cloves - 2 pieces.

Step by step recipe:

• wash, disinfect containers and lids;
• wash cucumber fruits, peel garlic, rinse dill;
• soak cucumbers to make them crunchy;
• prepare brine - pour s alt into cool water, wait for dissolution;
• cover the bottom of the jar with dill, add garlic slices;

• tightly place cucumbers, add acetylsalicylic acid powder;
• pour the prepared saline solution to the brim, cover with a lid, put in a dark place;
• after 2 days, pour out the brine, rinse the contents, put more herbs and bay leaves on top, add clean water;
• cork jars with nylon lids, previously dipped in boiling water for a couple of minutes;
• check the tightness of the closure by turning the workpiece over several times, put it in a shaded place.

To taste, you can add more greens: oak leaves, cherries, horseradish, currants. They will give the vegetables a denser and more elastic texture.

Cucumbers in liter jars with mint

Gherkins and liter containers are better suited for pickling. Step by step cooking:

• prepare all ingredients;
• put parsley, celery sprigs, currant leaves, mint, chopped garlic, grated horseradish root on the bottom of disinfected liters;
• put gherkins with dill buds on top;

• add boiling water, cover with lids, wait 10 minutes;
• remove the liquid, add more boiling water, do it twice;
• sprinkle s alt and granulated sugar into the last portion of boiled water, hold on fire for about 5 minutes;
• add an aspirin tablet each, prepared brine to empty jars, roll up;
• turn the litres, cover with a cloth.

Fancy recipe showcases new, spicy mint flavor, fresh flavor.

Recipe without vinegar

S alting cucumbers with aspirin and without vinegar is one of the easiest and fastest ways to preserve. The ingredients are presented in a classic set, but you can add your own seasonings and ingredients if you wish.

Step by step recipe:

• put horseradish leaves, currants, cherries, dill inflorescences, chopped garlic cloves, aspirin powder at the bottom of the dish;
• compose tightly cucumbers in the next layer;
• prepare the saline solution - add s alt to boiling water, stir until dissolved;
• fill the contents of the jars with the resulting mixture, cork.

If you want to get the finished dish faster, then cover the containers with a blanket, leave until cool, only then put them in a cool place.

Cucumbers marinated with aspirin and vinegar

Pickling cucumbers for the winter using aspirin and a bite is a great way to get an amazing snack. The combination of these two components will prevent clouding and explosion of cans. Additional ingredients: whole garlic head, cloves. Preparation:

• prepare ingredients - wash greens, gherkins;
• put horseradish leaves, vegetables, dill umbrellas on the bottom of the jar;
• add boiling water, cover with lids;
• drain after 10 minutes into a saucepan, bring to a boil, add to jars again, repeat twice;

• add cloves, chopped garlic, peppercorns, granulated sugar, s alt, crushed acetylsalicylic acid to the contents;
• pour vinegar into a saucepan with water from cans, bring to a boil, fill containers, roll up;
• put them upside down, wait for them to cool.

The taste of gherkins will surprise you with spicy notes, a sonorous crunch and a dense texture.

No sterilization

If fresh cucumbers and greens are collected from your own garden, then just wash them. Prepare containers and lids by steam decontamination. Next, follow the recipe:

• pour aspirin powder into a jar;
• put horseradish leaves and fruit trees on the bottom;
• fill up to half the container with cucumbers;
• add s alt, granulated sugar, peppercorns;
• report cucumbers to the brim, send umbrella dill;
• boil water in a saucepan, draw it with a ladle, pour it into jars, cork them.

You can use such cucumbers in a month and a half. During this time, they will marinate well.

Cucumbers with mustard

To get delicious vegetables with a spicy flavor, additionally use mustard powder, red pepper, sunflower oil. Cucumbers are better to take large. Step by step recipe:

• wash the cucumber fruits, remove the tips, cut into 4 circles, put them in a bowl;
• grind herbs, garlic, add to vegetables;
• send to them all bulk components, vegetable oil, mix, cover, leave for 3 hours;

• transfer the resulting mixture into jars, send an aspirin tablet, cover with sterilized lids;
• put the container in the pan, boil;
• carefully take out the cans, roll them up, put them upside down and cover with a blanket.

The finished appetizer will have a spicy taste, perfect for winter feasts.

Crispy Canned Cucumbers

The crunchy texture of cucumbers can be obtained by pre-soaking. After that, you can proceed directly to canning:

• cover the bottom of the washed and sterilized jars with garlic slices, herbs (currant twigs, cherry leaves, horseradish, dill), peppercorns;
• place tightly cucumbers, pour boiling water, put lids;
• drain water, add boiling water again for 15 minutes;

• transfer liquid to a saucepan, add granulated sugar and s alt, boil;
• to the contents put an aspirin tablet, the remaining greens, pour the marinade, quickly roll up;
• Turn the jars over, keep warm until cool.

Using aspirin will make the pickles super crispy and eliminate the need to add vinegar.

Cold pickled cucumbers

This pickling will give the vegetables the taste of barrel cucumbers and a dense texture. Step by step cooking:

• prepare cucumbers and put them on the bottom of the container, top with greenfinch and bay leaves;
• pour s alt, crushed acetylsalicylic acid, pour ice water;
• cover the container with nylon lids, put in the cold.

An important point - use only purified water, for example, well water.

How to properly store conservation

Canned food should be stored at room temperature, or lower. Glass jars should not be left in the cold. Low temperatures will cause bombing, deterioration in texture and taste of cucumbers.

You choose the storage place yourself, taking into account the temperature conditions. The best places would be: cellar, basement, garage. In the apartment, just find a secluded shaded place, for example, arrange a small pantry under the windowsill in the kitchen.

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