Crispy cucumbers in jars for the winter: recipes for pickling with vinegar

Pickled cucumbers are one of the most popular and delicious winter preparations. A variety of recipes allows you to make it for every taste: soft or crispy, varying degrees of salinity, spicy or sweetish. We offer recipes for salting crispy cucumbers with vinegar in jars for the winter.

Features of pickling cucumbers with vinegar

Many housewives prefer to use vinegar when salting - it gives vegetables a piquant aroma and sourness and increases the shelf life.

By using different types of vinegar and varying the proportions, they get a new taste of the blanks with similar ingredients.

How to make them crispy

To make salted fruits crispy, adhere to the rules:

1. Pick cucumbers suitable for pickling. For liter jars - fruits 7-10 cm long. Preference is given to vegetables with dark pimples. Smooth salad varieties are not suitable for pickling - cucumbers will turn out to be soft and lethargic.
2. Take fruits with elastic skin. The fresher they are, the better.
3. Before salting, the fruits are kept in cold water for several hours (30-40 minutes are enough for those freshly collected from the garden). The colder the water, the crisper the vegetables will be - the water will add juiciness and firmness to them.
4. They are attentive to spices and seasonings. It is better to do with the minimum amount of garlic - it softens the vegetables. And greens, leaves of berry bushes and horseradish will make the cucumbers crispy.
5. For pickling in jars, even fruits of approximately the same size are selected - then the salt and spices are absorbed evenly.

What taste and quality does vinegar give to cucumbers

Vinegar- a preservative that prevents the reproduction of pathogenic microflora and fermentation... The brine turns out to be transparent, vegetables - crispy, and their shelf life is long.

As a rule, pickles contain 9% table vinegar, which gives homemade products a sourness. For lovers of a milder taste, apple cider vinegar with a light fruity aroma is suitable. Such a product is healthier and safer for the human digestive system.

Reference. White grape vinegar has a mild taste. Vegetables are juicy, crispy and without acidity.

Preparation of ingredients and containers

To make pickled cucumbers tasty and crispy, they pay attention to the preparation of ingredients and dishes. In case of non-observance of the rules of salting, vegetables may turn out to be soft or ferment, and the banks may swell.

First of all, the inventory is prepared - everything must be sterile:

• brine pan (preferably enameled);
• a pan for sterilizing cans;
• glass jars (more convenient liter);
• tin covers with an elastic band;
• a kettle with boiling water, previously descaled (in case the prepared brine is not enough).

The classic way to sterilize cans is with steam. Banks are placed over a saucepan or kettle with boiling water for 10-15 minutes. Another option is to alternately warm the jars in the microwave, after pouring water to the bottom.

Several cans are sterilized in the oven at once. Clean containers are placed on the wire rack with the neck down and heated at a temperature of + 150 ° C: 15 minutes - liter, 20 minutes - two-liter, 30 minutes - three-liter.

Important! The lids are also sterilized: washed with soda, then boiled for 15 minutes.

Ingredients

The cucumbers are washed with a sponge, soaked in water, the ends are cut off.

The longer the cucumbers are exposed to heat, the softer they become subsequently. Therefore, to get crispy fruits, it is better to refuse sterilization in a jar.

Experienced housewives recommend this processing method:

1. Pour boiling water over prepared cucumbers for 10-15 minutes.
2. Drain the water and pour water over the cucumbers again for 10 minutes.
3. Drain the water and make a brine on its basis.
4. Pour boiling brine into a jar and roll up.
5. Turn the jar over and cover it with a towel for a day.

Recipes for pickling cucumbers with vinegar

There are a lot of recipes for pickling cucumber with vinegar, every housewife has her own, time-tested. In the recipes below, the amount of ingredients is calculated per liter can.

Classic recipe

Quick pickling method with vinegar essence.

Ingredients:

• 600 g of vegetables;
• 2 tsp essences;
• 1 tbsp. l. sugar and salt;
• allspice, herbs - to taste;
• 1 dill umbrella.

Put greens in a jar, then cucumbers. Place an umbrella of dill on top and pour boiling water for 10-15 minutes.

Pour the water into an enamel saucepan, prepare a marinade on its basis: add salt, sugar and pepper, bring to a boil. After boiling, add vinegar and pour cucumbers with brine.

With onions and carrots

You will need:

• 2 kg of cucumbers;
• 1 tbsp. l. Sahara;
• 2/3 st. l. salt;
• 1 medium onion;
• 1 medium carrot;
• 2/3 tsp vinegar essence;
• allspice, dill umbrellas, bay leaf, horseradish leaf.

Put a horseradish leaf, pepper and dill in a jar, then vertically - cucumbers, alternating with slices of carrots and onions. Pour boiling water over the jar and leave for 15 minutes.

Drain the water into a saucepan, add salt and sugar to it, bring to a boil, then add vinegar. Pour the prepared pickle over the cucumbers, close the jars, turn over and wrap.

With sliced ​​cucumbers

Parsley will add a pleasant aroma to the preparation; if desired, it can be replaced with dill.

Ingredients:

• 800 g of cucumbers;
• 2 tbsp. l. vegetable oil;
• 2 tbsp. l. 9% vinegar;
• 3 st. l. sugar and salt;
• a clove of garlic;
• parsley to taste;
• 0.5 tsp ground black pepper.

Cut the tips off the cucumbers and slice their small bars. Rinse and dry the parsley, then chop finely with a knife. Place herbs in a saucepan, add water, add vinegar, salt, sugar and finely grated garlic, mix.

Next, add cucumbers to the brine, mix, cover the pan with a lid and leave for 4-5 hours at room temperature or in the refrigerator overnight. Arrange the cucumbers in sterilized jars, pour the same brine on top.

Put a towel (or any other fabric) on the bottom of the pan, put jars of cucumbers on top and cover them with lids. Pour cold water into a saucepan until about the middle of the cans, bring to a boil over medium heat and simmer for 15 minutes.

Get the jars, roll up the lids and wrap them with a towel.

With mustard

A recipe especially for spicy food lovers.

You will need:

• 600 g of fruit;
• 1 tbsp. l. 70% vinegar;
• 2 tbsp. l. salt and sugar;
• 1 tsp seed mustard;
• half hot pepper;
• 1 medium head of onion;
• greens, spices - to taste.

Put mustard, hot peppers, onions, herbs, salt, sugar and other spices in a jar, place cucumbers in a container and pour boiling water over it.

Put a piece of cloth on the bottom of the pan, put a jar of cucumbers and pour hot water so that it reaches the "shoulder" of the jar. Boil the jar for 10 minutes, remove, add vinegar and roll up the lid.

Hot salting

This recipe uses not just a hot, but a boiling marinade.

Ingredients:

• 700 g of fruit;
• 3 cloves of garlic;
• 2.5 tbsp. l. salt and sugar;
• 100 ml of 9% vinegar;
• allspice, bay leaf, herbs - to taste.

Put cucumbers in a jar, pour boiling water over and leave for 30 minutes.

Boil 1 liter of water, add herbs, bay leaf, salt, sugar and pepper, boil for 2-3 minutes. Without removing the marinade from the heat, remove the herbs and add the vinegar.

Drain the water from the jar with cucumbers, add garlic and pepper and pour over boiling marinade.

Lightly salted cucumbers

Lightly salted fruits can be eaten the next day after preparation.

For 1 liter of water you will need:

• 2 kg of cucumbers;
• 5 cloves of garlic;
• 2 tbsp. l. vinegar;
• 1 tsp Sahara
• 2 tbsp. l. salt;
• greens, dill umbrellas, black peppercorns - to taste.

Rinse and dry the greens, cut the garlic into slices. Boil water, remove from the stove, add salt and sugar, stir.

Put cucumbers in jars alternately with herbs, pepper and garlic, add vinegar and pour hot brine. Close the jar lids and leave overnight at room temperature.

Cooking tips

A few secrets to help you cook even more delicious cucumbers:

1. Salt for pickling is chosen large stone. Plain (extra) and iodized give the cucumbers softness. For 1 liter of water, 2-3 tbsp is enough. l. (40-60 g) salt.
2. Basil, cumin, peppercorns, coriander, currant leaves, dill flowers, herbs are suitable for pickling.
3. To add sweetness to the salty, a small chopped carrot is added to each jar.
4. Small tomatoes are added to the cucumbers for variety and taste.
5. If you need to salt large fruits in liter jars, cut them into circles, and add 3-4 tsp to the jar. refined vegetable oil.

Storage recommendations in the cellar and apartment

The workpieces are stored in a cool dark place, ideally in a cellar. In the conditions of an apartment, a mezzanine and a pantry are suitable. It is allowed to store jars in a cabinet on the balcony, but only at a temperature not lower than 0 ° C.

Important! You cannot store workpieces in the kitchen near the stove or near heating appliances.

Salting is stored for no more than a year. Make sure that the brine always remains transparent and the lids are not swollen.

Conclusion

Pickled cucumbers are not just a snack that is easy to prepare and can be stored for a whole year, but also a universal ingredient for many dishes: they are added to soups, salads, and sandwiches are made with them. Each experienced housewife has several recipes for pickling with the addition of vinegar in stock - such cucumbers turn out to be especially fragrant and crispy.