Pickled crispy cucumbers for the winter - recipes for selected sweets

A traditional Russian appetizer - pickled cucumber - is a full participant in both a festive feast and an everyday meal. With a variety of cooking methods, the choice of your personal, “most delicious recipe” is determined by the options you like, worked out and proven. We will bring you the most interesting and delicious recipes for pickled crispy cucumbers for the winter in jars.

Fragrant, moderately spicy and salty, crispy - these are the main characteristics of this homemade delicacy. But only using the recipe correctly and observing the cooking technology, you get a product of excellent taste.

Soak

An indispensable condition for obtaining crispy, dense pickled cucumbers is pre-soaking. Zelentsy collected from the garden, even with short-term storage, quickly "dehydrates". As a result, absorbing part of the marinade during canning, the top cucumbers are exposed.

Placed in cold water for several hours, the fruits are "soldered". If you neglect this stage of preparation, all the work will go down the drain.

Other important points

In addition to soaking, in order for pickled cucumbers to be crispy and strong, you need:

size - 10-12 cm;
tuberculate, "black-thorn" varieties;
strong, not flabby fruits;
spring or well water;
do not use iodized salt;
canned without sterilization.

Tara

In addition to the taste and decorativeness of canned blanks, an important criterion is the safety of canned food. The very concept of "blanks" determines that pickled cucumbers are intended for long-term storage.

Currently, several types of cans are offered for canning: under a seamer, with a screw, with a lock.

For hot pickling the first two options are suitable, for cold way lockable lids are preferable, or special nylon lids for preservation.

The primary condition is the impeccable cleanliness of the container. Bacteria accumulating on the walls produce gases and toxins, so sterilization is indispensable.

When preparing the ingredients, pay special attention to greenery processing. Herbs should be washed thoroughly, and it is better to soak in salt water for 1 hour (1 tablespoon per liter).

visible signs sterility violations during storage are:

cloudy marinade;
swollen lid;
absence of a characteristic click at opening.

All this clearly indicates a violation of the tightness in canned food.

Advantages of cold filling

Cooking technologies involving canning are a laborious process. Of course, if it is possible to store blanks in the cellar, subfield, the task is simplified. Here's the preference on the side of the cold-fill blanks:

cucumbers are more aromatic and retain the taste of freshness;
full safety of vitamins;
ease of preparation.

An important and obligatory condition is that water is only from a well or spring, in the most extreme case - bottled.

Preserving pickled cucumbers by choosing any recipe you like is easy. The main thing here is to follow the recipe and cooking technology step by step. Gradually, gaining experience, taking into account the nuances, they develop their own "brand" recipes.

It will also be interesting: in liter jars.

Video recipe for pickled crispy cucumbers from Yulia Minyaeva

Without sterilization

To prepare crispy pickled cucumbers without sterilization, based on three liter jars of the finished product, you will need:

1.5-1.7 kg of cucumbers up to 10 cm;
one head of garlic;
three umbrellas of dill;
three leaves each: currants, cherries, laurels;
one tablespoon of dill and chopped parsley;
two peas of allspice;
three inflorescences of cloves;
one teaspoon of mustard seeds.

For the marinade you will need:

1.5 liters of water;
3 tablespoons of salt;
2.5 tablespoons of sugar;
3 teaspoons of acetic acid 70%.

Training

Washed greens are soaked for 7-8 hours, trying to change the water more often.

Do not neglect this technique, since it is the long soaking that provides crunchiness to pickled cucumbers.

The greens are thoroughly washed, if necessary, cut.

The jars must be washed, placed in the oven and sterilized at a temperature of 200 ° C for 20 minutes. The lids are boiled for 10 minutes.

Pickling

Cucumbers with herbs are placed in cooled jars. There are also herbs and garlic.

Pour boiling water over, cover with lids and leave for 15 minutes. Drain the water, add salt and sugar, bring to a boil again.

Acetic acid is added to the boiling marinade and removed from heat. Carefully pour the marinade into jars and roll up. Rolled jars are turned upside down, wrapped until completely cooled.

Tip: you can disinfect jars with table mustard. The powder will perfectly disinfect and wash containers.

Crispy cucumbers with vodka (alcohol)

An unexpected, but quite common way for many housewives is to pickle cucumbers for the winter with the addition of vodka (alcohol). Completely safe additive acts as an additional preservative, makes cucumbers crispy and keeps the taste of freshness.

Only pickled varieties are suitable for cooking. The fruits should be "pimpled", up to 10 cm in size (ideally - gherkins).

The composition of the product for five cans of 1 liter:

cucumbers - 2.5 kg;
water - 2.5 l;
garlic - 10 cloves;
black peppercorns - 20 pcs;
cloves - 5 pcs;
red hot pepper (fresh) - 5-10 rings;
chopped dill - 5 tbsp. l;
salt - 5 tbsp. l;
sugar - 4 tbsp. l;
vinegar 9% - 1.5 tbsp. l;
vodka / alcohol - 1 tbsp. l./1 dec. l.

Training

Cucumbers are soaked in cold water and kept for several hours, not forgetting to change the water. It is this obligatory technique for canning ensures the absence of voids and makes the fruits crispy.

Banks are soaked in a soda solution, washed with mustard or just soap. Rinse and sterilize in a convenient way:

over the steam - 5-7 minutes;
in the microwave oven - 3-4 minutes;
in a preheated oven - 10-12 minutes.

The lids are boiled for 5-8 minutes.

Cooking

We put cucumbers in clean jars along with the rest of the ingredients.

To prepare the marinade, boil water with salt and sugar. After boiling - pour into jars, cover with lids, and leave for 15 minutes.

The marinade is drained for re-boiling, pepper, cloves are added, and cucumbers are poured again. Vinegar and vodka (alcohol) are added to jars, and immediately rolled up. The blanks are covered with something warm, and cooled for a day.

Tip: when canning, the processing of jars and lids should be carried out especially carefully. If the rules for disinfection of containers are not followed, bloating of cans and damage to canned food are inevitable.

With citric acid - replace vinegar

Another recipe for pickled crispy cucumbers for the winter among all the variety is canning with citric acid. If it is necessary to exclude the content of vinegar in canned food, then citric acid will perfectly replace it.

To prepare 4 kg of cucumbers (8 liter jars) with citric acid, you will need:

water - 4 l;
salt - 8 tbsp. spoons;
sugar - 7 tbsp. spoons;
citric acid - 8 teaspoons;
garlic - 16 cloves;
currant leaf - 8 pcs;
cherry leaf - 8 pcs;
dill umbrella - 8 pcs;
black peppercorns - 24 pcs;
mustard seeds - 4 teaspoons;
bay leaf - 8 pcs.

pickling recipe

Cucumbers are soaked for 4-5 hours, changing the water 2-3 times. Meanwhile, clean jars are sterilized, lids are boiled.

For prepared fruits, the tips are cut off on both sides and laid out along with spices and herbs in jars.

To prepare the marinade, salt and sugar are diluted in boiled water. Let it boil for one minute. Citric acid is added to jars and poured with hot marinade. Having covered with lids, put the blanks in a container for sterilization for 10-12 minutes.

The blanks are taken out of the container and immediately rolled up. Cool down by wrapping in something warm. Then they are put away for storage.

Tip: when placing cucumbers in jars, do not try to pack them tightly - the cucumbers turn out to be wrinkled and will not crunch.

With horseradish in cold brine

Recipes for pickled crispy cucumbers for the winter have a huge number of options. It is enough that each housewife will add something of her own when cooking, some zest. Someone changes the proportions to taste, and someone - a set of herbs or spices. It is not in vain that it is believed that there are no identical blanks from different housewives.

Perhaps the recipe for pickled cucumbers with horseradish in cold brine will seem interesting.

For one three-liter jar of pickled cucumbers you will need:

fresh cucumbers - 1.5-1.7 kg;
water - 1.5 l;
table salt - 3 tbsp. spoons;
sugar - 4 tbsp. spoons;
vodka - 30-50 ml;
acetic acid - 1 teaspoon;
small horseradish root - 1 pc;
horseradish leaf small - 1 pc;
medium dill umbrellas - 2 pcs.;
cherry and currant leaf - 3 pcs.;
garlic - 5 cloves.

Cooking

Cucumbers harvested from the garden no more than four hours ago are pickled immediately.
If you lie down - soak in cold water for several hours, changing the water.

Banks are washed and doused with boiling water. Rinse the greens thoroughly, peel the garlic and horseradish.

The fruits are cut on both sides, stacked, alternating with garlic, dill, horseradish leaves, cherries and currants.

For cold marinade only spring or well water is suitable, in extreme cases - chilled boiled water.

Salt and sugar are dissolved in water, acetic acid and vodka are added. Pour jars with cold marinade to the top of the neck. They are closed with nylon lids and sent for storage in a cold place.

Tip: an excess of vinegar or acetic acid in the preparation of the marinade will make the cucumbers soft. The optimal amount is one teaspoon of acetic acid per three-liter jar of the product.

Vigorous cucumbers

Cooking spicy crispy pickled cucumbers for the winter implies that they really have an increased sharpness of taste - vigorousness.

The required amount of clean fruit is soaked in cold water for several hours. At this time, you can do the packaging for blanks:

jars - thoroughly washed and sterilized;
lids - kept in boiling water.

To prepare 2 liter jars, you will need about a kilogram of young pimply cucumbers 8-10 cm long.

In each sterilized jar we lay:

garlic - 4 cloves;
chopped dill - 1 tbsp. the spoon;
currant leaf - 2 pcs;
medium horseradish leaf - 2 pcs;
allspice - 2 peas;
black pepper - 4 peas;
medium hot pepper - 1 pc.

To prepare the marinade for our spicy appetizer, dissolve 4 tbsp in two liters of boiling water. tablespoons of salt and 3-3.5 tbsp. spoons of sugar. Boil over low heat for several minutes and pour into jars, adding to each 1 tbsp. a spoonful of 9% vinegar.

At the bottom of a large container (pot or tank), a cloth or a wooden circle is placed, water is poured. The blanks are placed in a container, brought to a boil and sterilized for 10-12 minutes. At the end - roll up, turn the jars upside down, and leave to cool.

Tip: if there are no horseradish leaves during salting, they can be replaced with oak ones - both leaves have similar properties.