Crispy cucumbers for the winter without sterilization step by step. Crispy pickled cucumbers for the winter without sterilization

Many housewives are afraid of canning cucumbers without resorting to sterilization, and this is completely in vain.

There are many recipes for preparing cucumbers for the winter in jars without sterilization.

In this way you can pickle and pickle cucumbers or make a salad from them.

Cucumbers for the winter in jars without sterilization - basic principles of preparation

Small cucumbers are selected for pickling or pickling cucumbers. Pre-soak them in ice water, then cut off the ends on both sides. Spices and garlic are placed in sterile jars, after which the cucumbers are packed tightly. Greens are laid out on top. Pour boiling water over it, leave it for a while, then drain the water, and as soon as it boils, pour it into the cucumbers again. Drain again, dissolve sugar, salt and vinegar in it, boil, and pour this marinade over the vegetables for the third time and roll up.

Dill, horseradish and celery, as well as currant, oak and cherry leaves will make your cucumbers fragrant and crispy. Cucumbers can also be pickled with other vegetables, for example, bell peppers, tomatoes, onions and carrots.

To prepare cucumbers in the form of a salad, take medium-sized fruits. Cucumbers and other vegetables included in the salad are chopped. Place everything in an enamel container, add herbs, sugar, spices and salt, season with vinegar and vegetable oil. Leave to marinate for a while. Then they are either placed raw in jars, or pre-boiled and rolled up.

Recipe 1. Cucumbers for the winter in jars without sterilization

Ingredients

two kg of fresh cucumbers;

two dill umbrellas;

three cloves of garlic;

four black currant leaves;

25 ml of vinegar essence;

salt – 60 g;

five peas of black pepper;

sugar – 40 g.

Cooking method

1. Place the washed young cucumbers in a large basin and fill with ice water for three hours. In this case, you should change the water a couple of times.

2. We sterilize the lids and jars in the oven or over steam.

3. Peel the garlic. We wash the dill umbrellas and currant leaves.

4. Place dill umbrellas, currant leaves, peeled garlic cloves and black peppercorns on the bottom of the glass container. Place cucumbers on top and cover with lids.

5. Pour a little more than a liter of water into the pan, bring to a boil, dissolve bulk products in boiling water. Fill the cucumbers with brine and add vinegar. Roll up the jars, turn them over and cool under a blanket.

Recipe 2. Crispy cucumbers for the winter in jars without sterilization

Ingredients(per liter)

young cucumbers – 7 pcs.;

sugar – 25 g;

15 grams of table salt;

10 ml of vinegar essence;

three peppercorns;

two cloves of garlic;

dill umbrella and horseradish leaf;

two bay leaves.

Cooking method

1. Wash and soak the cucumbers in ice water for several hours. Peel the garlic, rinse the greens and shake off excess moisture.

2. Wash the liter jars well with soda and put them in the oven to sterilize for ten minutes. Place the herbs, garlic and peppercorns in a sterile glass container. Place the cucumbers tightly on top.

3. Separately, boil water and pour it over the cucumbers in the jar. Cover with lids and leave for ten minutes. Pour the water into the pan and boil again. Pour bulk products into a jar, add vinegar and pour boiling water. We roll up the cucumbers in jars, turn them over, cover with a warm cloth and cool.

Recipe 3. Cucumbers for the winter in jars without sterilization “Like salted ones”

Ingredients(for a 3 liter jar)

small cucumbers - as many as will go in;

one and a half liters of water;

salt -60 g;

75 g granulated sugar;

five cloves of garlic;

a few cherry or currant leaves;

a good pinch of black peppercorns;

cloves – 4 buds;

cinnamon on the tip of a knife;

three dill umbrellas;

two leaves of horseradish;

sprig of tarragon.

Cooking method

1. Wash small cucumbers and soak for three hours in ice water, changing the water a couple of times.

2. Place most of the greens in a sterilized glass container. Place the cucumbers on top, sprinkling them with the remaining herbs and spices.

3. Pour water into a saucepan, boil and dissolve bulk products in it. Pour the boiling marinade over the cucumbers and leave for three minutes. Drain the brine and put it back on the fire. Pour boiling water over the cucumbers again, wait a couple of minutes, drain and return to the fire. Pour the brine into the jar for the third time, pour in the essence or vinegar. Roll up the jars of cucumbers, turn them over and cool under an old coat for a day.

Recipe 4. Cucumbers for the winter in jars without sterilization with celery stalks

Ingredients

young cucumbers – half a kilogram;

horseradish leaf;

dill branch with umbrella;

celery stalk - a couple of pieces;

3 cherry leaves;

three pieces black pepper;

clove of garlic;

table salt – 30 g;

20 g granulated sugar;

table vinegar – 40 ml.

Cooking method

1. Wash young, small cucumbers and cover with cold water for five hours. Drain the water, place the cucumbers on a towel, trim them on both sides. Rinse the greens and dry lightly.

2. Wash the jars with soda and sterilize in any way familiar to you. Seaming lids need to be boiled for several minutes.

3. Place herbs, peppercorns and garlic in a sterile glass container. Place the cucumbers vertically on top.

4. Pour boiling water from the kettle over the cucumbers. Leave for three minutes, then drain the water into the pan, boil and pour into the jars again. In ten minutes. drain the water, dissolve bulk products in it, boil, and pour the resulting solution over the cucumbers. Pour in vinegar, roll up, wrap and cool for 24 hours.

Recipe 5. Cucumbers for the winter in jars without sterilization

Ingredients(for a 3 liter jar)

young cucumbers – 20 pcs;

four dill umbrellas along with the stem;

five cloves of garlic;

three black currant leaves;

a leaf of horseradish and oak;

black peppercorns – 5 pcs.;

50 g sugar;

three bay leaves;

table vinegar – 100 ml.

Cooking method

1. Wash the cucumbers and trim the ends. Soak the fruits in ice water for at least five hours. Free the garlic from the husk. Rinse and dry fresh herbs on a paper towel.

2. Sterilize jars washed with soda in your usual way. Place dill, tree leaves and garlic on the bottom of a sterile, dry glass container. Place the cucumbers vertically on top.

3. Pour boiling water from the kettle over the cucumbers with spices. Cover with lids and leave for a couple of minutes. Pour the water into a saucepan, boil, pour in again and leave for five minutes. Add black peppercorns and bay leaves to the newly drained water, dissolve the bulk products and pour in vinegar. Boil for a minute and pour the brine into the jar and immediately roll up. Turn the canning over and cool, covering it with a blanket.

Recipe 6. Pickled cucumbers for the winter in jars without sterilization with bell pepper

Ingredients

young cucumbers;

Bell pepper;

horseradish and dill greens;

cherry and currant leaves;

cloves of garlic;

vinegar essence;

coarse salt.

Cooking method

1. Soak freshly picked young cucumbers in ice water for half an hour. Then pour in water and cut the tails on both sides. Peel the garlic and rinse. Remove the seeds from the sweet pepper, wash and cut into long strips.

2. Prepare liter jars. Wash them and sterilize them in the oven or over steam. Boil metal lids for five minutes. Place a leaf of horseradish, black currant and cherry in a dry, sterilized glass container. Place the cucumbers on top of the greens, topping them with pepper and garlic. Place dill on top.

3. Boil water in a kettle and pour boiling water over the cucumbers. After a quarter of an hour, pour the water into the saucepan, boil again and pour boiling water into the cucumbers a second time. Then drain the water again. Add peppercorns and 10 ml of vinegar essence to the cucumbers. Add 30 g of table salt and 25 g of granulated sugar to the water and put on fire. Pour boiling brine over the cucumbers and immediately seal the jars. Turn over and cool under a warm cloth for about a day.

Recipe 7. Lightly salted cucumbers for the winter in jars without sterilization

Ingredients

young cucumbers – 700 g;

three dill umbrellas;

two cherry leaves;

five blackcurrant leaves;

horseradish leaf;

red hot pepper - half a pod;

horseradish root - a small piece;

head of garlic.

Brine

water – 400 ml;

table salt – 14 g.

Cooking method

1. Wash the cucumbers well, place in a large bowl and cover with ice water for five hours. Rinse currant, horseradish and cherry leaves, dill umbrellas. Cut the horseradish leaf into three centimeter pieces. Peel and cut the garlic cloves in half. Cut the dill umbrellas into two parts. Peel the horseradish root and cut lengthwise into six pieces. Cut the hot pepper into small pieces.

2. Wash the jars in warm water with soda, rinse and sterilize over steam or in the oven. Boil the lids for three minutes.

3. Drain the cucumbers and trim them on both sides. Place half of the herbs and spices on the bottom of a dry, sterile glass container, and place the cucumbers tightly on top. Place the remaining herbs and spices on top of the cucumbers. Fill all the jars in this way.

4. Pour water into a saucepan, dissolve table salt in it and boil for three minutes over low heat. Pour hot brine into jars with cucumbers, cover with lids and leave in a warm place for a couple of days. Then drain the brine, boil it, pour it boiling into jars and roll it up. Turn the canning over, cover with a blanket and leave to cool.

Recipe 8. Pickled cucumbers for the winter in jars without sterilization with onions and carrots

Ingredients

two kilograms of young cucumbers;

three onions;

two carrots;

75 sugar;

salt – 60 g;

liter of water;

120 ml table vinegar;

peppercorns;

bunch of dill.

Cooking method

1. Take small young cucumbers, wash them and cut them on both sides. Peel the carrots and onions, rinse them and cut into rings. Sort the dill, rinse and shake off excess liquid.

2. Place a couple of peppercorns and dill on the bottom of sterile, dry jars. Pack the cucumbers tightly, placing them with onion and carrot rings. Place dill greens on top.

3. Boil water in a kettle and pour boiling water over the cucumbers in the jars. After a minute, pour the water into the pan, dissolve the bulk ingredients in it, pour in the vinegar and bring to a boil. Pour the aromatic brine into jars with cucumbers and roll up immediately. Cover the preserved food with a blanket and leave to cool.

Recipe 9. Cucumbers for the winter in jars without sterilization with nettles

Ingredients(for a 3 liter jar)

small, young cucumbers;

nettle leaves – 10 pcs.;

horseradish leaf;

garlic – 4 cloves;

currant, cherry and oak leaves;

rock salt 90 g;

alcohol – 100 g.

Cooking method

1. Soak the washed cucumbers in ice water and leave for several hours. We wash the bottle with soda and sterilize it. Drain the water from the cucumbers and cut them on both sides.

2. Place all the leaves in the prepared glass container. Place the cucumbers tightly on the greens and add salt.

3. Pour filtered water into the bottle, leaving room for the alcohol to be added. We close it tightly with a plastic lid and put it in the cellar or refrigerator.

Recipe 10. Cucumbers for the winter in jars without sterilization with red currants

Ingredients

700 g young cucumbers;

two cloves of garlic;

bulb;

one and a half glasses of red currants;

cloves and black peppercorns - three pieces each;

liter of water;

25 g sugar;

45 grams of salt.

Cooking method

1. After pre-soaking the cucumbers for several hours in cold water, we wash them and remove the ends on both sides. We clear the currants from the branches, sort them and wash them under running water.

2. Place spices on the bottom of a sterilized glass container, then place the cucumbers tightly. In between, add currants. Pour boiling water over the cucumbers and wait a couple of minutes.

3. Pour the water into a saucepan, boil it, dissolve the bulk ingredients in it, add a glass of red currant berries and boil for a few minutes. Pour the resulting marinade over the cucumbers, immediately roll them up, turn them over and leave to cool under a warm cloth.

Recipe 11. Pickled cucumbers for the winter with gooseberries

Ingredients

four kg of young cucumbers;

half a kilogram of gooseberries;

garlic - head;

10 cherry leaves;

5 currant leaves;

a large leaf of horseradish;

dill branch with umbrella;

black peppercorns and cloves – 10 pcs.;

a small piece of horseradish root;

3.5 liters of filtered water;

Marinade(per liter of water)

table salt – 60 g;

75 g sugar;

80 g vinegar.

Cooking method

1. Soak the washed cucumbers in ice water for several hours. Sort through the greens, rinse, dry on a towel and chop finely. Peel the garlic and horseradish root and chop finely with a knife. Mix the prepared garlic, herbs and horseradish root in a bowl. Free the gooseberries from the branches, sort and wash.

2. Drain the cucumbers and trim the ends on both sides. Place tbsp in a washed, sterile glass container. a spoonful of a mixture of herbs, garlic and horseradish. Place the cucumbers vertically on top and add a handful of gooseberries on top. Pour boiling water over the cucumbers and berries and leave for a quarter of an hour. Drain the water, boil and pour over the cucumbers again.

3. Add pepper, salt, cloves, vinegar and sugar to the water drained for the third time, put on fire and simmer for 10 minutes. Pour the boiling marinade over the cucumbers and immediately roll up. Leave the preserved food to cool in a warm place.

Recipe 12. Pickles for the winter in jars without sterilization

Ingredients(per liter jar)

young cucumbers;

dill umbrella;

horseradish leaf;

a small head of garlic;

hot pepper – 4 rings;

2 rings of sweet pepper;

2 currant leaves;

20 g table salt;

one and a half tablets of aspirin.

Cooking method

1. Wash young cucumbers and soak in cold water for five hours. Peel the garlic, chop the pepper, sort out the herbs and rinse.

2. Place horseradish and currant leaves and a sprig of dill on the bottom of a sterilized glass container. Place the cucumbers vertically in the jar, arrange the garlic and pepper rings on top.

3. Pour boiling water over the cucumbers, cover with lids and leave until the water becomes warm. Pour the water into the saucepan and boil again. Pour table salt and crushed aspirin into jars. Pour in boiling water and immediately twist. Turn the preservation over and cool under a warm cloth for 24 hours.

• Products and utensils used for preserving cucumbers must be clean. This determines how long the snack will be stored. Banks must not have any defects.
• It is best to make cucumber preparations on the day they were picked. They must be sorted by size and pre-soaked for several hours in ice water. This way, the cucumbers will get rid of bitterness and remain crispy.
• The taste of your cucumbers will depend on the spices used in pickling. The most commonly used are basil, coriander, dill, horseradish, tarragon and parsley. Black and red peppers, garlic and hot peppers will add spiciness to your cucumbers. To keep the cucumbers crisp, currant, oak or cherry leaves are added to the preservation.
• Cucumbers must be stored in a dry, dark place; the basement is best for this, but you can also leave them in an apartment or house, as long as the room temperature does not exceed 20 degrees.

Sort the cucumbers by size. Soak the cucumbers for 5-6 hours in cold water. Then wash and trim the spouts on both sides of the cucumbers.

I sterilize jars for pickled cucumbers this way: I put a tablespoon in the jar so that the jar does not burst (the spoon takes away part of the water temperature) and pour boiling water (about 1 glass), shake the jar so that the boiling water flows over the walls of the jar around the entire perimeter, then I dip the already heated jar into a bowl of boiling water and swirl it so that all the walls are doused with boiling water. I take the jar out of the boiling water - that’s it, it’s ready for seaming. Place horseradish leaves, several currant and cherry leaves, 1 dill umbrella, 1 bay leaf on the bottom of the jar.

Cut the garlic cloves into slices and place in a jar, add hot pepper to taste and peppercorns.

Fill the prepared jars with cucumbers, placing them tightly next to each other. I pour 1 teaspoon of mustard powder or mustard seeds into the cucumbers (mustard will help disinfect the cucumbers). Place 1 dill umbrella, 1 bay leaf, remaining currant and cherry leaves on top of the cucumbers.
Pour boiling water over the cucumbers, cover the top with lids for rolling (the lids must first be boiled for several minutes) and leave to warm up for 25-30 minutes.

Fill the entire contents of the jar with boiling water, roll up the lid, turn it upside down and wrap until it cools completely. Crispy pickled cucumbers, prepared for the winter without sterilization, can be easily stored in a city apartment (without the use of a cellar).

Happy cooking to you, hostesses!

I have never seen such a recipe for crispy pickled cucumbers for the winter without sterilization on the Internet. There are many similar recipes, but there is no one like this one. There is one secret, or rather two, that makes the taste of these cucumbers simply unforgettable, spicy and simply amazing. I think you will definitely enjoy preparing cucumbers this way, it is very simple, and even more so without sterilization.

Ingredients:

for a liter jar:

• cucumbers;
• horseradish root;
• garlic - 2 cloves;
• dill - 1 umbrella;
• tarragon - 2 sprigs;
• bay leaf - 2 pieces;
• red hot pepper - 0.5 pods;
• black peppercorns - 3 pieces.

salt, sugar and vinegar 9% - 2 teaspoons each.

Crispy cucumbers for the winter without sterilization. Step by step recipe

1. Pour cold water over the cucumbers and leave for several hours, then rinse the cucumbers and trim the ends.
2. Place peeled garlic cloves, an umbrella of dill, finely chopped hot pepper, black peppercorns and tarragon sprigs with horseradish root at the bottom of a sterilized jar. Use horseradish root, not leaves and tarragon - these two ingredients will make crispy cucumbers for the winter without sterilization simply unforgettable.
3. Boil water and pour boiling water over the cucumbers twice, leaving for 10 minutes.
4. For the third time, pour the water from the cucumbers into a saucepan, add sugar and salt and bring to a boil. Add vinegar directly to the jar, pour boiling marinade over it and roll up the lid.
5. Wrap upside down in a blanket until cool.

Crispy cucumbers for the winter without sterilization will remind you of the warmth of summer, its bright colors and aromas. “I Love to Cook” wishes you the most delicious preparations. And be sure to try it

Canning cucumbers for the winter without sterilization is popular among housewives, because it is quick and easy to do, without the use of special knowledge. The preparation turns out very tasty, crunches when consumed, retains all the benefits and aroma of fresh vegetables. It's nice to eat it in winter to get a taste of summer again.

How to pickle cucumbers without sterilization

Housewives note that harvesting cucumbers for the winter without sterilization is a simple procedure if you follow certain tricks:

• for pickling you need to select special varieties that have a special mark on them; salad varieties are not suitable for this role because they will not crisp;
• It is better to select pickling jars with lockable lids that do not need to be rolled up;
• Fruits need to be selected small in size, selected without damage, yellow spots and cracks;
• Freshly picked vegetables from the garden should be soaked in low temperature water for a couple of hours before processing;
• marinade without sterilization makes the final product crispy, which will be very useful for novice housewives to know;
• if you add a little vodka to the marinade, the appetizer will last longer;
• the consistency of the final product depends on the spices - when adding horseradish leaves it will crunch, when adding horseradish root it will feel spicy, with mustard and tarragon you get a special aroma, and with oak leaves it will be elastic;
• The workpiece must be placed in sterilized jars and covered with lids treated with boiling water;
• after rolling, the jars need to be put out to cool, wait a day, and taken out for storage;
• A properly prepared snack can be stored for up to a year.

Delicious pickled cucumbers with mustard

To prepare a flavorful snack with the addition of mustard, you should take the following ingredients:

• cucumbers – 1500 g;
• salt – 30 g;
• water – 1000 ml;
• acetic acid – 20 ml;
• sugar – 25 g;
• pepper – 2-3 peas;
• mustard seeds – 15 g;
• grated garlic – 2-3 cloves.

A step-by-step recipe will tell you how to pickle cucumbers for the winter in jars with mustard:

1. Wash the fruits, soak them, and sterilize the dishes.
2. Place the product in liter jars, add all the spices to the bottom, pour in boiling water, wait 10 minutes.
3. Drain the water, add sugar, salt, boil, pour in vinegar.
4. Fill the jars with the resulting marinade and roll up.
5. For ease of consumption, vegetables can be pre-cut into slices.
6. Instead of mustard, you can use hot pepper, chili or red ketchup.

Instant pickled cucumbers

To prepare a delicious winter snack very quickly, you will need the following ingredients:

• cucumbers – 1500 g;
• greens – 20 g;
• garlic – 5 cloves;
• horseradish – 10 g;
• water – 1500 ml;
• salt – 45 g;
• sugar – ½ tablespoon;
• acetic acid - ¾ cup.

Recipe for pickled cucumbers without sterilization, made quickly using three times filling:

1. Sterilize liter containers, lay out parsley, dill, celery, horseradish leaves with black currants, lay cucumbers vertically, place a dill umbrella on top.
2. Pour boiling water, close the jar, leave for 3 minutes, drain, pour boiling water again.
3. During the third filling, add garlic, horseradish, and marinade.
4. Boil the marinade for several minutes, pour vinegar into it, pour into containers, and then close them.
5. Once cooled upside down they are ready for storage.

How to make pickled cucumbers in Bulgarian

In modern kitchens, pickling cucumbers without sterilization in Bulgarian style is popular. To make it you should take:

• cucumbers – 3000 g;
• water – 1250 ml;
• salt – 15 g;
• sugar – 1/2 cup;
• vinegar essence – 1/2 cup;
• cherry leaves, dill umbrellas, garlic, onion;
• carrots – 1 pc.;
• black and allspice peas, bay leaf.

Pickled preservation is done as follows:

1. Rinse the vegetables and soak for 4 hours to add crunch and wash out nitrates and bitterness.
2. Sterilize liter jars, wash the greens, peel the onions, garlic and carrots, cut into rings.
3. Cut off the ends of the cucumbers by 1 cm, wipe with a sponge to remove any remaining soil.
4. Boil water, put herbs, spices, vegetables in jars, pour in boiling water, wait 20 minutes.
5. The same amount of water needs to be boiled with the addition of sugar and salt, after removing from the heat, add vinegar, drain the first water from the workpiece, and pour in the marinade.
6. Close the jars and let cool.
7. After a month, the snack is ready to eat, has a good taste, and a strong structure.

How to cook pickled cucumbers with citric acid

If household members do not like the too strong taste of vinegar, then you can make pickled cucumbers without sterilization with the addition of citric acid. The recipe requires you to take:

• cucumbers – 1500 g;
• dill sprig with seeds – 1 pc.;
• garlic – 3-4 cloves;
• mustard seeds – ½ teaspoon;
• black, white pepper – 4 peas;
• bay leaf – 2 pcs.;
• water – 4 glasses;
• citric acid – 5 g;
• salt, sugar - 2 tablespoons each.

Step-by-step master class on preparing marinated dishes:

1. Wash the cucumbers, soak for 3 hours, cut off the spiked tails.
2. Sterilize jars with lids.
3. Divide the dill into parts, peel the garlic and chop into slices.
4. Place spices in the dishes.
5. Place the cucumbers tightly, pour boiling water to the top, wait 15 minutes, drain.
6. Make a brine: put sugar and salt in water, boil for 2 minutes, skimming off the foam.
7. Pour the solution over the workpiece, add citric acid, and roll it up.
8. Twist the rolled-up jar so that the acid dissolves and let cool.
9. After pouring, the brine will look cloudy, but when the acid dissolves, it will become transparent.

Crispy pickled cucumbers

To get pickled cucumbers without sterilization with a crispy consistency, you need to take:

• small vegetables – 2000 g;
• garlic – 2 cloves;
• carrots – 100 g;
• vinegar – 10 ml;
• parsley sprig – 1 pc.;
• water – 4 glasses;
• salt – 15 g;
• sugar – 30 g;
• pepper – 5 peas;
• cherry leaf, cloves - 3 pcs.

Instructions for preparing the snack boil down to the following method:

1. Soak the vegetables, put them in sterilized jars with garlic, carrots, and herbs.
2. Pour in boiling water, wait 10 minutes, pour out, repeat.
3. For the third filling, salt, sugar, spices are added, and boiling is carried out.
4. Pour the resulting marinade into the jars, add vinegar, and roll up.

Video: recipes for pickled cucumbers in jars for the winter

It will be useful for any housewife to learn the secrets of preparing delicious preparations that can be stored for a long time without requiring any hassle in production. There are recipes for obtaining sweet-tasting vegetables and exquisite combinations, but the videos below describe in detail and clearly show how to prepare a crispy preparation, pickle vegetables with pepper, or subsequently use them in salads. These simple lessons will help you prepare a flavorful dish that will delight you with its simple but rich taste all winter long.

Crispy pickled cucumbers for the winter without sterilization

Pickling cucumbers for the winter with pepper

How to properly pickle cucumbers for salads

Pickles in jars - what could be better? Perhaps this is the most popular dish on our table. We are ready to eat them not only on holidays. Moreover, it is a favorite snack for many gatherings with Russian drinks. Or after a bath, take a crispy cucumber from a 3-liter jar and quench your thirst with sour brine. This is real Russian food - cucumber and jacket potatoes. And as you may have guessed, today's episode is dedicated to pickles.

You can pickle cucumbers in different ways. They can be either soft or crispy. Crispy, especially appreciated! It is believed that the most delicious recipe is when young cucumbers crunch like snow underfoot in the cold winter cold. Here they are, my good ones...

The photo shows an option for pickling crispy cucumbers in liter jars

There are many recipes for making pickled cucumbers. Almost everyone who makes pickles brings something to the table.

Here is the most delicious recipe for cucumbers for the winter without sterilization

To pickle cucumbers according to this recipe, we will prepare the following ingredients (the composition is designed for a liter jar)

• Cucumbers –1.5 kg
• Salt – 2 tbsp. l.
• Sugar – 2 tbsp. l.
• Black and allspice peas
• Garlic – 1-2 cloves
• Vinegar 9% - two tablespoons
• Hot pepper, garlic
• Greens (dill umbrellas, currant leaves, horseradish)

Preparing cucumbers for pickling. It is better to take a small size and with pimples. Place in a bowl or pan and fill with cold water for 2 hours.

Before filling the jars, they must be sterilized and the lids boiled.

Note! What is this recipe called without sterilization. Because only empty jars are sterilized, and with cucumbers there is no longer any need to sterilize them. Although, if there are those who like to have the jars explode enchantingly, and the cucumbers in them become cloudy or spoiled altogether, then the jars may not be sterilized either)

Pour boiling water, cover with a lid and leave for 15 minutes.

After this time, you need to pour the water into a saucepan, add sugar, salt, bay leaf and peppercorns and bring the resulting brine to a boil.

After the brine boils, add vinegar to it and carefully pour into jars. We roll up the jars with lids, turn them over and leave to cool. After this we put it away for storage.

Other delicious recipes:

Recipe for winter cucumbers with citric acid per 1 liter of water. Get crispy cucumbers

In this recipe, we will use citric acid instead of vinegar.

For pickling we take:

• Cucumbers (quantity depends on the number of jars, usually 2-3 kg)
• Greens (dill, bay leaf)
• Garlic - 3 cloves
• Allspice

Wash the cucumbers, cut off their tails on both sides.

Prepare spices, herbs, finely chop dill and garlic into slices.

We put it all at the bottom of the jar. Now take the cucumbers and put them tightly in the jars.

Pour boiling water and leave for 15 minutes. After this, pour the water into a saucepan and prepare the brine by adding 2 tbsp. l. salt and sugar. As soon as the brine boils, pour it into jars, adding a teaspoon of citric acid to each. We roll up the jars and leave them to cool, then we put them away for storage.

A few tips on how to make cucumbers crispy

1. Use either filtered or bottled water for brine.
2. Cucumbers should be young, green and with pimples.
3. It is best to soak cucumbers in ice water.
4. Bitter cucumbers will ruin the entire pickling process.

Cucumbers for the winter in their own juice. Another delicious recipe

In this recipe we will use the juice of grated cucumbers. To prepare this recipe, take:

• Cucumbers for canning (small or medium) – 1 kg.
• Cucumbers for brine – 1 kg.
• Salt – 100 gr.
• Garlic – 6 cloves
• Horseradish leaf – 3 pcs.
• Dill, tarragon
• Currant leaves – 6 pcs.

Grate the cucumbers on a coarse grater, add garlic and salt to them. Stir and leave for 30 minutes to release the juice.

Place dill, currants and tarragon in the bottom of the jars. Then we lay the cucumbers, preferably vertically.

After this, we close the jars with nylon lids and put them in the refrigerator. After 2 weeks you can try.

Bon appetit!