How to pickle cucumbers at home recipe. Pickled cucumbers with hot pepper. A proven recipe for crispy fruits with vinegar for storing in an apartment

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Pickled cucumbers for the winter according to my mother's recipe (video)

Pickled cucumbers: the usual classic recipe for the winter in jars

This recipe involves using the best bouquet of seasonings for pickling cucumbers.

During the preparation process you will need:

600 grams of cucumbers;
1 bay leaf;
9 peas of a mixture of black and allspice;
1 horseradish leaf;
4 garlic cloves;
5 currant leaves;
4 cherry leaves;
500 milliliters of water;
1 dining spoon of salt;
2 dill umbrellas.

This recipe involves using the best bouquet of seasonings for pickling cucumbers

How to pickle:

Vegetables are washed and soaked in cold water for 4 hours.
Peppercorns, peeled garlic in slices, and bay leaves are placed in pre-sterilized jars.
Then the soaked vegetables are placed in the container, horseradish, cherry and currant leaves are placed between the cucumbers.
The cucumbers are compacted and covered with dill umbrellas.
The brine is prepared in a separate container. To do this, the salt is dissolved in water, the liquid is brought to a boil, removed from the heat and cooled.
The jars are filled with brine so that it covers all the vegetables, closed with nylon lids and sent to the refrigerator for 2-4 weeks, depending on the size of the cucumbers used.

If you plan to store the cucumbers longer than before winter, pour a small amount of olive oil into the jar so that it forms a thin layer on the surface of the brine.

How to quickly cook small cucumbers?

If you want to taste small pickled cucumbers right now, you should use the following recipe, for which you need:

1 kilo of cucumbers;
3 garlic cloves;
1 dessert spoon of sugar;
1 bunch of dill;
30 grams of coarse salt.

The cucumbers will be ready quickly

How to cook quickly:

Small cucumbers are washed, placed in a bag, salted and sweetened.
The garlic is peeled and cut into circles.
Dill greens are washed, dried and chopped with a knife.
Garlic and dill are transferred to a bag.
The bag is then tied and gently but vigorously shaken.
The workpiece is put into the refrigerator for 6 hours.

It is interesting that exactly 6 hours is enough for high-quality pickling of vegetables and after this time the cucumbers can already be eaten.

Preservation of cucumbers with red currants

Pickled cucumbers in jars sometimes don’t look appetizing enough, so some housewives prefer to pickle them along with bunches of red currants. By the way, these berries not only make the appearance of the preparation more interesting, but also improve the taste of the cucumbers themselves.

To prepare you need:

4 black peppercorns;
600 grams of cucumbers;
2 garlic cloves;
1 onion;
1.5 cups red currant bunches;
3 clove buds;
1 liter bottle of drinking water;
1 dining spoon of sugar;
2.5 tablespoons of salt.

Pickled cucumbers in jars sometimes don’t look appetizing enough, so some housewives prefer to pickle them along with bunches of red currants

How to add salt:

Vegetables are washed.
All the spices, chopped onion and peeled garlic are placed at the bottom of the glass container.
Prepared cucumbers are placed in a container in a vertical position.
A third of the currants are peeled from the branches, sorted, washed and placed in jars - in the spaces between the cucumbers.
A brine of water, sugar and salt is boiled in a clean saucepan. The liquid is stirred and brought to a boil.
The preparations are filled with boiling brine, their top is decorated with the remaining handfuls of currants.
The jars are covered with lids and sent for sterilization for 10 minutes. The containers are rolled up and wrapped.

Currants, which are used in pickling cucumbers, can be used to prepare sauces for main courses.

How to deliciously salt cucumber slices?

One of the best recipes for preserving sliced cucumbers is pickling cucumber salad.

This requires:

5 cucumbers;
2 onions;
1 carrot;
1 garlic clove;
1 dessert spoon of dill seeds;
2 bay leaves;
2 peas of allspice;
300 milliliters of water;
15 grams of salt;
30 grams of sugar;
40 milliliters of 9% vinegar.

One of the best recipes for preserving sliced cucumbers is pickling cucumber salad.

How to prepare pickled cucumber slices:

Cucumbers are washed and cut crosswise into 1-centimeter-thick slices.
The bulbs are cleaned and cut into half rings.
The carrots are peeled, washed, and grated on a coarse grater.
At the bottom of a pre-sterilized jar, place a peeled and sliced garlic clove, dill seeds, bay leaves, and pepper.
Then the onion is placed on the spices in a layer 1 centimeter thick.
Place 1 centimeter of carrots on the onion.
A layer of cucumbers (2 centimeters thick) is placed on the root crop.
The layers alternate according to the described principle.
The marinade is made in a separate container. To do this, you need to dissolve salt and sugar in water. The liquid is mixed and brought to a boil, vinegar is poured into it and the container is removed from the heat.
The boiling marinade is poured into filled jars.
The containers are covered with lids and sent to be sterilized for 35 minutes.
The container is rolled up using a preservation key and left to cool, wrapped in a blanket.

After rolling the workpiece, it should not be turned upside down, as such manipulation will lead to mixing of the layers and deterioration in the appearance of the snack. When preparing the marinade, additional seasoning can be used, for example, cinnamon, star anise, cloves - it turns out tasty and aromatic!

Pickled cucumbers with mint

If you add a few sprigs of mint to pickled cucumbers, you get a very aromatic preparation that not only captivates with its appearance, but also with its fresh smell.

During the salting process you will need:

2 kilos of cucumbers;
200 grams of paprika;
1 hot pepper;
1 horseradish leaf;
5 sprigs of tarragon;
5 sprigs of mint;
6 cherry leaves;
1 dill umbrella;
5 dining spoons of salt;
1 liter of water.

How to do:

Before pickling cucumbers, they should be washed and soaked for 3-4 hours. It is the soaked cucumbers that are the crispiest, juiciest and freshest.
The greens are washed and dried.
Greens are placed at the bottom of a clean, sterilized container, and cucumbers, washed paprika and hot peppers are placed on it.
A dill umbrella is placed on top.
A brine of water and salt is prepared in a separate container. The liquid is brought to a boil and poured into the workpiece. The snack is left in this state for 2 days.
Then the brine is drained, boiled again and poured back into the jar.
The container is rolled up, turned over onto the lid and insulated.

You can eat cucumbers with mint prepared for the winter 30 days after they are sealed.

Crispy pickles for the winter (video)

15 best cucumber recipes for the winter.
(Be sure to save it so you don’t forget!)

1. Canned cucumbers with red currants
2. Cucumbers in spicy tomato sauce
3. Cucumbers with apples (marinated and lightly salted).
4. Pickles for the winter.
5. Pickled cucumbers with gooseberries
6. Pickles for the winter.
7. Pickled cucumbers, sterilized without vinegar
8. Pickling cucumbers in jars is the simplest and most delicious recipe.
9. Pickled cucumbers and tomatoes (very simple and tasty recipe)
10. Secret recipe for awesome cucumbers “You will lick your fingers”
11. Marinated cucumber salad
12. Lightly salted cucumbers with vodka
13. Lightly salted cucumbers “Spicy”
14. Summer salad for the winter
15. Grandma Sonya’s pickled assortment

1. Canned cucumbers with red currants.
Ingredients: Cucumbers 600 grams; Garlic 2 cloves; One onion
thing; Red currants 1.5 cups; Black pepper, three peas;
Three cloves; Water 1 liter; Sugar - 1 tbsp; Salt 2.5 tbsp. ;
Wash the cucumbers. Place spices at the bottom of the jar. Place the cucumbers vertically in jars. We clean the currants (0.5 cups) from the branches, sort them and wash them. Distribute the berries between the cucumbers. Pour hot brine over the cucumbers, immediately cover with lids and sterilize for 8-10 minutes. Next we roll up the cans and wrap them up. Brine. Bring the water to a boil,
add salt and sugar, add red currants (1 cup).

2. Cucumbers in spicy tomato sauce.
Wash the cucumbers and soak for 1-2 hours in cold water. I have cucumbers
4.5kg.
Let's prepare: Garlic - 180g, Tomato paste - 150g (3 full tablespoons
spoons), Sunflower oil - 250ml, Sugar - 150g, Salt - 31 tbsp. IN
While working, you can add salt to your taste. Vinegar 6% - 150ml, Paprika
spicy - 1 tsp, black pepper. they say - 1 tbsp.
Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise.
Smaller cucumbers - only lengthwise. Press the garlic through a press.
Add all ingredients except vinegar. Place on moderate heat.
After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce.
It should be spicy, not salty, but not too sweet. Let's put it out
cucumbers for another 15 minutes. Let's add vinegar. The total simmering time is 40-45 minutes.
Cover the pan with a lid and let it brew for 15 minutes. Place the cucumbers in
prepared sterilized 0.5-liter jars. Pour in the sauce and
sterilize for 25-30 minutes. Close the jars and turn them upside down
cooling.

3. Cucumbers with apples (marinated and lightly salted).
Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4
cloves, dill (umbrellas), cherry leaves, currants (a handful), allspice peas 12 pcs., cloves 12 pcs., bay leaf 4 pcs., sugar 5 tsp., salt 4 tsp., vinegar essence 2 tsp. l. (almost), cucumbers - 1.5 - 2 kg (depending on size)
Cucumbers marinated with apples: Cut the garlic into slices, wash the greens.
Place washed cucumbers in clean jars, alternating them with spices and
apple slices (do not peel). Fill the jar with boiling water and let
stand for 20 minutes. and pour into a saucepan. Boil this water again and add
sugar and salt in it. Fill the cucumbers with syrup to the top, wait 10 minutes, again
pour the brine into the pan. Let's boil. At this time, pour 2 into the jar
half a teaspoon of vinegar, pour boiling syrup and roll up
boiled lids. Turn the jars over and wrap them until they cool.
Cucumbers are stored at room temperature or in a cool place.
Lightly salted cucumbers (hot method): Place cucumbers with spices and apple slices in a deep container. In hot water (per 1 liter) dilute 2 tbsp.
l. salt, pour cucumbers, cover with a plate so that they do not float.
Leave at room temperature until completely cooled, then remove from the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter.
Products: For a 1 liter jar: Cucumbers - how much it will take, Umbrella of dill - 1
pcs., Horseradish leaf - 1 pc., Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bell pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetyl (crushed) - 1, 5 tablets.
Pour cold water over the cucumbers and leave for 4-6 hours. Prepare the jars
Pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper.
Place a horseradish leaf, a sprig of dill, and currant leaves at the bottom of the jar.
Fill the jar tightly with cucumbers. Add the garlic cloves and add the peppers.
Pour boiling water over it, cover with lids and let cool enough to handle. Drain the water into the pan. Add 100 ml of boiled water. Let it boil. Pour salt and crushed acetyl into jars.
Pour boiling cucumber water over the cucumbers, one jar at a time. To the top. Bank
tighten immediately. (Reduce heat to low and do not remove water, it will
should boil constantly.) Turn the finished jars upside down and
place in pre-prepared “warmth”. Leave the pickled cucumbers for
day.

5. Pickled cucumbers with gooseberries.
The recipe has been tested several times. There are never misfires. Some years
I close the cucumbers according to this recipe - the jars don’t explode,
become cloudy.
Products:
For four liter and three 700-gram jars: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Leaf
currants - 5 pcs., Large horseradish leaf - 1 pc., Dill - 1 branch-stem with
umbrella, Black pepper - 10 peas, Cloves - 10 flowers, Horseradish root - 1 piece, Spring water - 3.5 liters,
For the marinade (per 1 liter of water): Salt - 2 tbsp. l. Sugar - 3 tbsp. l., Vinegar 9% - 80 g.
Wash the cucumbers thoroughly. Pour cold water over the cucumbers for 3-4 hours. Wash the greens and dry with napkins. Chop finely. Garlic and
Peel the horseradish root and also finely chop it. Place everything in a bowl and
mix well. Cut off the butts of the cucumbers. Sterilize jars.
In each jar put a tablespoon of a mixture of herbs and garlic with
horseradish. Place the cucumbers tightly, sprinkle a handful of washed cucumbers on top
gooseberries. Boil water, pour in cucumbers, heat for 15 minutes. Repeat
again. Then add pepper, cloves to the water drained from the cucumbers,
sugar, salt, vinegar. Cook the marinade over low heat for 10-13 minutes. Fill
fill the jars with marinade to the top so that even a little flows out. Boil the lids for 5 minutes. Roll up the jars, place the lids down, and wrap them very well. After a couple of days, turn the cucumbers over and keep them under the blanket for another two days.

6. Pickles for the winter.
Products: For a 3-liter jar: Cucumbers - 2 kg, Dill (umbrellas) - 3-4 pcs., Bay leaves - 2-3 pcs. Garlic - 2-3 cloves, Horseradish root - 1 pc., Horseradish leaves - 2 pcs. .,Cherry leaves - 1-2 pcs. Or oak leaves (optional) - 1-2 pcs., Celery, parsley and tarragon - 3 sprigs each
capsicum and bell pepper (optional) - 1 piece each, black pepper
peas - 5 pcs.
For brine, per 1 liter of water: Salt - 80 gr.
Sort cucumbers by size, wash and soak in clean, cold
water for 6-8 hours. After this, rinse the cucumbers with clean water and wash
greens and put everything in a prepared jar. Place layers of spices, cucumbers, spices and cucumbers at the bottom of the jar, place dill on top. Prepare the brine (dissolve salt in cold water), pour the brine over the cucumbers to the very edge of the jar. Cover with gauze and leave at room temperature for 2-3 days. After this, when a white foam appears on the surface, drain the brine, boil well and pour it back over the cucumbers in the jar. Immediately cover with the prepared lid and roll up. Turn the jar upside down on the lid, wrap it thoroughly (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar.
A recipe for pickled cucumbers without vinegar allows you to make fragrant and
crispy cucumbers.
Ingredients: Cucumbers - 1 kg, horseradish root - 50 g, garlic - 1-3 cloves, bay leaves - 1-2 pcs. oak leaves - 1 pc., cherry leaves - 1 pc., black currant leaves - 1 pc., mustard (grains) - 1-3 pcs., dill - 30-40 g, dill (seeds) - 2-3 pcs.,
For the brine: Water - 1 l, Salt - 2 tbsp.
Cucumbers are placed in jars, filled with brine, covered with lids and
kept for 3-4 days at room temperature (for lactic acid
fermentation). Then the brine is drained from the jars and boiled. Cucumbers carefully
washed in cold water. Place them in jars again, adding spices and spices for the aroma, density and fragility of the cucumbers. Pour boiling brine into the jars of cucumbers and sterilize at a temperature of 80-90°C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars is the simplest and most delicious recipe.
Ingredients: Water - 1 l, Salt - 50 g, Cucumbers - as much as it takes, Spices according to
taste.
A small amount of cucumbers can be pickled without pasteurization in glass
banks. Fresh cucumbers, preferably the same size, are thoroughly washed,
put in jars, layer with spices and pour boiling (but it can be cold - this is a cold way of pickling cucumbers) 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin lids, boiled in water, but not sealed, but placed at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and sealed using a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.

9. Pickled cucumbers and tomatoes (very simple and tasty recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Ingredients: For a three-liter jar: Cucumbers - as much as it will take, tomatoes - as much as it will take, citric acid - 0.5 tsp, salt - 70 g, Sugar - 1.5 tbsp.
.l., bay leaf - to taste, peppercorns - to taste onions - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., cherry, currant, oak leaves - 3-4 pcs. ., amaranth (shiritsa) - 1 sprig
Place dill, horseradish, 3-4 leaves at the bottom of a dry steamed jar
cherries, currants, oak, a sprig of ashiritsa (to make the cucumbers crunchy). Place cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 l) - be careful not to crack the jar. Immediately roll up, turn upside down and wrap until completely cool.

10. Secret recipe for awesome cucumbers “You’ll lick your fingers”
Products: Cucumbers - 4 kg, Parsley - 1 bunch, Sunflower oil - 1
glass (200 grams), Table vinegar 9% - 1 glass, Salt - 80 grams, Sugar - 1 glass, Ground black pepper - 1 dessert spoon, Garlic - 1 head. 4 kg of small cucumbers. Mine. You can trim the tails and noses slightly. Cut the larger cucumbers lengthwise into 4 pieces. Cut the smaller ones in half lengthwise. Place the prepared cucumbers in a saucepan. Finely chop a good bunch of parsley and send it to the cucumbers. Add a glass of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not pour a 100-gram glass to the top onto your finger). Pour a glass of sugar and a dessert spoon of ground black pepper into the resulting marinade for cucumbers. Cut the head of garlic into slices and place in a saucepan. We wait 4-6 hours. During this time, the cucumbers will release juice - the pickling will take place in this mixture. We take sterilized 0.5 liter jars and fill them with pieces of cucumbers: place the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with the prepared lids and sterilize for 20-25 minutes. We take it out and roll it up tightly. Place the jars upside down and wrap them in towels until they cool completely.

11. Marinated cucumber salad
An excellent cucumber recipe for the winter.
For a 0.5-liter jar: Cucumbers, Onions - 2-3 pcs., Carrots - 1 pc., Garlic - 1 clove, Dill seeds (dry) - 1 teaspoon. Spoon, Bay leaf -
1-2 pcs., Allspice - 2 peas, For marinade (for 8 cans of volume
0.5 liters): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Vinegar
table - 1 glass
0.5 liter jars with lids must first be sterilized. cucumbers
wash. We peel the onions, 2-3 medium onions and 1 carrot are used for each jar. Slice the cucumbers crosswise into centimeters
washers. We also cut the onion into thin rings, and grate the carrots
coarse grater. In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2
mountains allspice. Next, lay out a layer of onion rings (approximately
1 cm), then the same layer of carrots, followed by a layer of cucumber slices
(two centimeters). And so on up to the top of the jar we alternate layers. Next we do
marinade for 8 cans: boil one and a half liters of water, dissolve 75 g in it
salt (about 3/4 of a 100-gram glass), 150 g of sugar and pour into
finishing with a glass of table vinegar. Fill the jars with boiling marinade,
cover with lids and sterilize for 35 minutes at low boil. We get it,
roll up tightly, you can turn it over, but if you want to keep it beautiful
appearance, so that the layers do not mix, it is better not to turn them over.
Cover the pickled salad and let it cool until the next day.

12. Lightly salted cucumbers with vodka.
Ingredients: cucumbers, horseradish leaves, cherry leaves, currant leaves, bay leaves, dill umbrellas, black peppercorns, 50 ml of vodka, 2 tbsp. salt.
Wash the cucumbers thoroughly and cut off the ends on both sides. Wash all the greens and place them in a saucepan, add peppercorns and top
add cucumbers. Prepare the brine using 2 tablespoons of salt and
50 ml of vodka per 1 liter of water. Pour cold brine over the cucumbers, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers “Spicy”
Ingredients: 1 kg of small cucumbers, 4-5 cloves of garlic; spicy pod
pepper, a large bunch of dill, 6 tbsp. coarse salt
Take young and elastic cucumbers, rinse. Cut off their ends
both sides. Wash the pepper and cut it lengthwise, remove the seeds and
cut crosswise into thin strips. Place 2/3 of everything on the bottom of the jar
amount of dill and thinly sliced garlic. Then tight
lay out the cucumbers, sprinkle them with strips of pepper and garlic, place
the next row of cucumbers, which you also sprinkle with pepper, garlic and
remaining dill greens. Place salt on top of dill, cover
lid and shake the jar. Boil water and pour over cucumbers. Through
drain the water for a few minutes, bring to a boil and pour over the cucumbers again
the resulting saline solution. Cover the jar with a saucer on which
place a small weight, such as a small jar of water. Leave
cucumbers at room temperature for 2 days.

14. Summer salad for the winter.
In a sterile jar (I have 1 liter) put 3-4 sprigs of dill on the bottom and
parsley (green), cut 1 clove of garlic, if desired, you can put a ring of hot pepper, 1 medium-sized onion cut into rings, 1 sweet pepper cut into strips (I always take either yellow or orange pepper for a variety of colors), then cut the cucumbers, but not thinly , and tomatoes (it is advisable to take tomatoes that are strong, fleshy, and well browned so that they do not become limp and turn into mush). When adding vegetables, compact them a little. Then put 4-5 pcs on top. allspice, 2 cloves, 2-3 bay leaves.
Prepare the brine: for 2 liters of water, 0.5 cups (250 g) of sugar, 3 level tablespoons of salt; when it boils, pour in 150 g of 9% vinegar and immediately pour the brine into jars (this brine is enough for 4-5 liter jars) . Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll them up.
In winter, when serving, pour the brine into a separate bowl, vegetables (without
spices) place in a salad bowl and pour with vegetable oil to taste.

15. Grandma Sonya’s pickled assortment.
For 3 l. jar: Marinade: 2 tbsp salt, 6 tbsp sugar, 100 g vinegar 9%
At the bottom of the jar we put a grape leaf, 1 leaf of red. currants, 1 black leaf
currants, a bunch of dill along with the inflorescence, 2 laurel. leaf, horseradish root
(the size of an index finger), 1 hot pepper, 10 peas
black pepper, 2 cloves of garlic. Put vegetables in a jar (anything -
cucumbers, tomatoes, onions, sweet bell peppers, cauliflower, white cabbage
cabbage).
Pour 1150 ml of boiling water into each jar (1 liter 150 ml). Let them stand
half an hour. Then pour all the water from the jars into a large saucepan (or two),
add salt, sugar, vinegar, boil for 2-3 minutes. Now it's a marinade
pour back into the jars, close the lids, turn them upside down and
wrap yourself in a warm blanket.

Every housewife wants to surprise her guests and beloved household members with delicious cucumbers. But it is not always possible to preserve cucumbers so that they are sharp and crispy. It seems that everything is being done as it should, but the cucumbers are far from the desired result. And try new recipes every year to achieve the desired result. A couple of tips before canning cucumbers:

For pickling, green cucumbers are selected that are not quite ripe, with dense pulp and underdeveloped seed chambers. To obtain good products, the quality of fresh cucumbers is of great importance, and therefore you should not pickle overgrown, limp, damaged or diseased fruits. It is best to pickle cucumbers on the day they are picked or on the second day. Fruits are divided into large, medium and small: (9-12, 7-9, 5-7 cm).

And so, I offer you the ten best recipes and tricks:

1. "Crispy" recipe
Brine:
for 1 liter of cold water (boiled or filtered) - a little more than 1.5 tablespoons of salt
For a 3 liter jar:
1-2 cloves of garlic (cut into slices on the bottom), then cucumbers,
on top of the cucumbers - greens: several dill inflorescences, currant leaves, cherry leaves with twigs, horseradish leaf

Blank:

Wash the cucumbers and pre-soak them in cold water for 4 hours (we do not cut off the “butts” of the cucumbers).
Then place the cucumbers in clean jars with spices, fill with brine, close the jars with plastic lids and place in a cool place (room temperature should be about 20°C).
After a few days, when the fermentation process begins (the plastic lids on the jars swell), open the lids slightly to let the air out - then the cucumbers will be crispy. After a day, close the lids again and the pickles can be placed in the refrigerator.
Such pickles should be stored in a cool place (for example, in a cellar or refrigerator). This way they are perfectly preserved all winter and remain crispy (and quite spicy - due to the garlic).

2. Mom's recipe

Spices are placed at the bottom of the jar - dry dill, maybe dill, horseradish leaves, garlic, black peppercorns, bay leaves.

Then the cucumbers are laid and filled with marinade.

The marinade is prepared in a separate pan: for 1 liter of water, 2-3 tablespoons of salt, 2-3 tablespoons of sugar. Boil the whole mixture well and add 1 tablespoon of vinegar essence.

3. Spicy cucumbers

Ingredients:

1 kg of cucumbers, 30 g of dill, 10 leaves of celery or parsley, black currants, 1 black pea and 1 pod of red hot pepper.

For the brine:

1 liter of water, 3 tbsp. spoons of salt.

Cucumbers are often salted in enamel dishes and glass jars. Seasonings are placed on the bottom, in the middle and on top. Select small cucumbers.

The brine is poured in some excess. A wooden circle (not plywood) or a porcelain plate and pressure are also placed on top.

The dishes with cucumbers are covered with a clean cloth and kept at room temperature for several days.

Then they are transferred to a cold and dark room.

After 10-15 days, add brine to the brim and cover with lids.

4. An old recipe

Take 10 kg or more cucumbers, wash them in cold water, put them in a bowl and dissolve salt in hot water in proportion to their quantity (approximately 50 g of salt per 1 liter of water). Pour this brine over the cucumbers, sprinkle them with dill, blackcurrant leaves, and add 2-4 cloves of garlic.

When the brine has cooled, take the dishes with cucumbers to the cellar and place them on ice. Place a wooden circle on top of the cucumbers and press it with a clean stone. After 3-4 hours, the cucumbers are ready.

Different ratios of cucumbers, spices and salt give pickles different taste qualities. Cucumbers pickled according to these two, also ancient, recipes turn out to be very tasty.

Method No. 1

For 10 kg of prepared cucumbers, take 600-700 g of salt and 500-600 g of spices (spices include 40-50% dill, 5% garlic, and the rest - tarragon, horseradish leaves and root, celery, parsley, basil, leaves cherry, black currant, oak, etc.).

For a spicy taste, it’s good to add dried red hot pepper or 10-15 g of fresh one.

Method number 2

Prepared cucumbers are placed in 3-liter jars, filled with brine at the rate of 50-60 g of salt per 1 liter of water, covered with lids and kept for 3-4 days at room temperature until lactic acid fermentation begins. Then the brine is drained from the jars and boiled.

The cucumbers are washed, washed greens are added: for a 3-liter jar - up to 40 g of dill, 6-8 cloves of garlic, etc. and poured with hot brine. The jars are pasteurized at a temperature of 90 degrees for 12-15 minutes, removed from the water, and immediately sealed.

5. Aspirin cucumbers

Instead of vinegar - aspirin. There are six aspirin tablets per three-liter jar.

Dill, horseradish, currant leaves, cherry leaves, black pepper (peas) are not placed in jars, but filled with salt water (2 tablespoons of salt per liter of water) in a saucepan and brought to a boil. And this hot brine is poured over the cucumbers twice.

Dill cuttings and leaves remain in the pan.

Before rolling up the jar, add vegetable oil. The brine never becomes cloudy, the jars never explode, and can be stored at home. The cucumbers look like they were picked from the garden yesterday, as if they were fresh.

6. Sweet and sour cucumbers

Fresh spicy herbs are placed in the jar: horseradish leaves, dill, tarragon, parsley, celery, etc. Large greens are cut into 2-3 parts. Peel small heads of onions and garlic.

Place 2 tbsp in a liter jar. spoons of 9% table vinegar, an onion, 1-2 cloves of garlic, 2-3 black peppercorns, cloves, bay leaf, 15-20 g of fresh herbs and ½ teaspoon of mustard. Place cucumbers and pour hot sauce over them.

To fill 1 liter of water, 50 g of salt and 25 g of sugar are required. Sterilize liter jars in boiling water for 10 minutes, 3 liter jars for 15 minutes.

7. Canning with currant juice

Select small cucumbers of the same size. Rinse well and cut off the ends.

At the bottom of each jar put 2-3 black peppercorns, cloves, 1-2 cloves of garlic, a sprig of dill and mint.

Place the cucumbers vertically in the jar. Pour in a filling prepared from 1 liter of water, 250 g of ripe currant juice, 50 g of salt and 20 g of sugar.

Bring to a boil and pour into jars. Immediately close the lids and sterilize for 8 minutes.

8. Cucumbers with mustard seeds

For 1 jar - small cucumbers, 1 onion, 1 small carrot, pickling seasonings, mustard seeds.

For 2 liters of water - 1 tbsp. vinegar, 2 tbsp. l. salt, 8 tbsp. l. Sahara.

Wash the jars well, sterilize (in the oven), and boil the lids.

Wash the cucumbers, do not cut off the butts and nose, place in a colander to drain the water.

Peel the onion, wash it, cut it into rings, and place it on the bottom of the jars. Place carrots (slices), pepper, cloves, bay leaf and 1 tsp. mustard (peas).

Fill the jars with cucumbers, pour in regular boiling water, cover with lids and let stand until the water is warm.

Pour the water into the pan, boil again, add salt, sugar, vinegar. Be sure to remove the foam. Pour boiling brine over the cucumbers and quickly roll up.

Turn the jars upside down and wrap until cool.

9. Vigorous cucumbers

Pack cucumbers, herbs (black currant leaves, horseradish, cherries, dill stems and baskets), bay leaves, and garlic tightly into sterilized jars.

Pour in cold brine (1 tablespoon of salt per 1 liter of water). Leave the jars for 3-5 days without refrigeration, cover with gauze.

Remove the resulting white coating, pour the brine through a sieve into a saucepan and boil for 20 minutes (it is advisable to measure how much brine is obtained). Without removing the cucumbers from the jar, rinse them under running cold water 3 times.

Add 0.5 liters of water to the brine per 3 liters + add 1 tbsp. salt. Pour over cucumbers. Roll up. Turn over and leave until the next day.

10. Pickled spicy cucumbers

While the jars are being prepared, you can cook the marinade.

1 liter of water
2 tbsp. salt without a slide
1 tbsp sugar, also without a slide
Bring all this to a boil and remove.

So we take out a hot jar. At the bottom we put prepared greens (leaves of black currant, horseradish, cherries, dill stems and baskets), bay leaf. We place the cucumbers tightly to each other (very tightly!), on top of black peppercorns, allspice 1-2 peas, again greens and red hot pepper (note here: if the pepper is whole, then you can put the whole one, if there are cuts, cracks, then put a thin strip, otherwise the cucumbers will simply be impossible to swallow because of their spiciness).

Add vinegar 9%:
1 liter jar-2 tbsp.
2 liter jar - 3 tbsp.
3 liter jar - 5 tbsp.

Pour the marinade in a thin stream

Pour warm water into the bottom of the pan (or a cloth), so that more than half of the jar is immersed in water. Place lids on top of the jars. Cook a 2 liter jar for about 20 minutes. You can check readiness like this: the lids have become hot, the cucumbers have changed color from light green.

We take out the jars and place them on a wooden board. Add garlic, black peppercorns and a couple of allspice peas. Top up the marinade to the brim. Let's roll up. Place the jars upside down, wrap them and leave them for a day.

Little culinary tricks

Cucumbers for pickling should be medium-sized, fresh, with black spines. Cucumbers with white spines are not suitable for canning - these are dessert, perishable varieties. Jars with such cucumbers tend to “explode”. Limp, “corky” cucumbers are also not suitable. They've been there too long. It is better to salt them for food, without rolling them into jars.

Soak the cucumbers in water for 2-6 hours. This procedure will “make” the cucumbers crunch.

To avoid an “explosive” situation, add a few mustard seeds to the jar. Sometimes 1 spoon of alcohol or aspirin is used.

Also, for crispy cucumbers, they add lizard, and sometimes oak bark.

The cucumbers will not become moldy, and their taste will even improve if you add chopped horseradish on top.

The so-called garlic pickles have a sharp and spicy taste - when they are pickled, twice the amount of garlic and horseradish is used.

Bon appetit!!!