How to prepare crispy pickles for the winter in jars is simple and tasty

Crispy cucumbers instantly disperse from a festive or everyday table. If before you could not achieve a crunchy effect, now you will become a real expert in this matter. You can salt cucumbers both in liter and in large jars.

From our article you will find out which cucumbers are suitable for crispy pickling, what you need to add to make them crunchy, with which such vegetables do not go well, and much more.

How to properly pickle crispy cucumbers

To make the cucumbers crispy, you need choose the fruits themselves correctly, as well as add certain ingredients. Everything in order.

What determines whether they are crispy

A few basic rules for choosing fruits:

1. Choose pickled cucumbers. They are most susceptible to marinade, the risk of spoiling the product is extremely small.
2. Cucumbers should not be longer than 13 cm.
3. Vegetables should be mid-season. Overgrown cucumbers will not turn out to be crispy due to the softness of the fruit.
4. The skin should be a rich green or dark but healthy color. Yellow, blackened cucumbers are not suitable for crispy pickling.
5. Too thick cucumbers are not the best option. If the whole crop turned out like this, cut one and look at the size of the seeds. Fruits with too large seeds will not be crispy, alas.
6. Soaking cucumbers is an important process. Don't ignore this procedure. Ideally, if you manage to leave the greens in cold water for 7-8 hours, periodically changing the water. If this is not possible, take 3 hours to process. If you are not ready to soak cucumbers for at least this minimum of time, do not expect crunch.

What ingredients add crunch

Crispy cucumbers make:

• oak leaves;
• horseradish leaves;
• horseradish root;
• mustard seeds in combination with one of the above ingredients.

Oak leaves and horseradish leavesare usually located at the very top or bottom of the can. It's great if you place part under the vegetables and part above. Grate horseradish root or chop finely. You can add it anywhere in the container.

In our article you find a recipe with vodka... Strong alcohol also adds crunch to cucumbers, and thanks to its antiseptic effect, it extends their shelf life.

The best recipes for salted crispy cucumbers for the winter in jars

Below you will find 7 of the best recipes for delicious pickles and crunchy cucumbers... They are considered the best thanks to their simple ingredients and guaranteed results.

Cold cooking in a 3 liter jar

Ingredients:

• 2.5 kg of cucumbers;
• horseradish root;
• 4 horseradish leaves;
• 1 tsp powdered mustard;
• 5 cloves of garlic;
• 3 dill umbrellas;
• 2 oak leaves;
• black peppercorns to taste;
• 2 tbsp. l. salt;
• 1 liter of water.

Cooking method:

1. Soak cucumbers for at least 5 hours. It's great if you leave them in a cool place overnight so that the water doesn't heat up unnecessarily.
2. Sterilize the jars, dip the plastic lids in boiling water.
3. Rinse the soaked cucumbers well.
4. Place horseradish and oak leaves on the bottom of the jars.
5. Grate horseradish root on a fine grater and add to herbs.
6. Fill the jar with cucumbers.
7. Top with mustard, peppercorns, garlic and dill umbrellas.
8. Dissolve all the salt in a deep dish with water. Leave it on for 3 hours.
9. Fill the jars with the resulting brine, close the lids.
10. Move to a dark place.
11. Check the brine level every three days. If it turns out that the cucumbers are not completely covered with it, you need to add boiled cold water.

Important! Do not use cherry, raspberry, and currant leaves in this recipe. Since salting is carried out in a cold way, these herbs can provoke the development of bacteria and mold in the product.

Hot recipe for a liter jar

Ingredients:

• 0.5 kg of small cucumbers;
• horseradish leaf;
• oak leaf;
• currant leaf;
• peppercorns to taste;
• 1 tsp salt;
• 3 tsp Sahara;
• 4 tsp vinegar (9%);
• 1 liter of water;
• 2 cloves of garlic.

Cooking method:

1. Soak cucumbers for 2-3 hours. Then rinse them well under cold running water. Cut off the ends on both sides.
2. Sterilize the banks.
3. Rinse the greens.
4. Chop the garlic. Better to chop finely.
5. At the bottom of the jar, put a leaf of currant, horseradish, oak, a part of chopped garlic.
6. Fill the jar with cucumbers. Try to keep it compact.
7. Put the remaining chopped garlic on top and start cooking the marinade.
8. Put the water on fire and add salt, sugar and pepper immediately.
9. Stir well so that loose products dissolve and do not settle to the bottom of the container.
10. When the water boils, pour in the vinegar, stir and remove from heat.
11. Fill the jars with the resulting marinade.
12. Cover with lids.
13. Sterilize within 10 minutes.
14. Roll up the cans. Store the first day upside down and wrapped.

You can increase the amount of salt to 3 tsp. if you want the cucumbers to have a distinctly salty taste.

Preparations for the winter from other vegetable crops:

Top 20 most delicious recipes for canned asparagus beans

Top 8 most delicious recipes for pickling peas at home

Top 10 best recipes for pickling tomatoes in a saucepan

Crispy cucumbers with mustard

Ingredients per liter jar:

• 0.5 kg of cucumbers;
• 2 tsp dry mustard;
• 0.5 tsp mustard seeds;
• oak leaf;
• horseradish root;
• black peppercorns;
• 2 currant leaves;
• 2 tsp Sahara;
• 1.5 tsp salt;
• 1 full art. l. vinegar (9%);
• 1 liter of water.

How to salt:

1. Soak the cucumbers for about 4 hours. If possible, renew the water after 2 hours.
2. Rinse cucumbers and herbs well.
3. Place currant and oak leaves, peppercorns at the bottom of the sterilized jars.
4. Finely chop the horseradish root. You can use a grater.
5. Add grated horseradish and dry mustard to the herbs.
6. Fill the jar with cucumbers.
7. Top with grain mustard.
8. Put water on fire.
9. Fill the jars with boiling water. Leave it on for 7 minutes.
10. Drain water back, put to boil again.
11. While the water is boiling, add salt and sugar to the jars.
12. Pour vinegar into boiling water. Remove from heat immediately. You do not need to cook it.
13. Pour the resulting marinade over the vegetables.
14. Roll up the boiled lids and turn immediately. This will allow the salt and sugar to be absorbed into the vegetables evenly.

Council. It's best not to add garlic to this recipe. Two types of mustard will give the vegetables a spicy flavor that garlic can overpower.

Spicy crispy cucumbers

Ingredients per liter:

• 500 g of cucumbers;
• 1 hot pepper;
• 0.5 tsp ground black pepper;
• 0.5 tsp ground red pepper;
• 1 bay leaf;
• 5 cloves of garlic;
• oak leaf;
• horseradish leaf;
• currant leaf;
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 2 tbsp. l. vinegar (9%)
• 1 liter of water.

Cooking method:

1. Soak the cucumbers in ice water overnight.
2. Chop the garlic.
3. Finely chop the oak leaf.
4. Chop hot pepper.
5. In a separate bowl, combine garlic, hot pepper, chopped oak leaf, red and black ground pepper. Mix the whole mixture well.
6. Sterilize the jars.
7. Put a leaf of currant, laurel and horseradish at the bottom.
8. Fill the jar halfway with cucumbers.
9. Layer the resulting mixture of herbs, pepper and garlic.
10. Continue filling the jar with cucumbers.
11. Boil water and pour boiling water over the jars. Leave it on for 15 minutes.
12. Boil the same water again, but with the addition of salt and sugar.
13. Pour vinegar into boiling water and stir.
14. Pour the marinade into the jars.
15. Cover, sterilize for 10 minutes.
16. Roll up. Flip and wrap.
17. After two days, remove to a place of long-term storage.

Council. The cucumbers are very spicy. We do not recommend serving them with fried potatoes or combining them with dishes that contain mushrooms. This will cause a long-term feeling of thirst. Such cucumbers are ideal for dry meat or kebabs, as well as for spaghetti.

Oak Leaves Recipe

Ingredients:

• 500-700 g of cucumbers;
• 5 oak leaves per liter jar;
• 3 currant leaves;
• peppercorns to taste;
• 50 ml vinegar (9%);
• 1 clove of garlic;
• 3 tsp Sahara;
• 1 tsp with a slide of salt;
• 1 liter of water.

Cooking method:

1. Soak the cucumbers in cold water for at least 5 hours.
2. Sterilize the jars and pour boiling water over the lids.
3. Place 3 oak leaves and all currant leaves on the bottom.
4. Fill the jar with cucumbers.
5. Put 2 more oak leaves and a clove of garlic on the very top.
6. Pour in salt and sugar at once.
7. Boil water with the addition of black peppercorns.
8. Pour boiling water into jars gradually.
9. Cover with lids.
10. Sterilize for 10 minutes.
11. Roll up, turn over and wrap up.
12. After a day, you can put it away for storage.

This recipe contains a minimum of additional ingredients.... If this is your first time making such a blank, we advise you to do without experimenting. For the next winter season, you will understand what exactly is missing in such salting. For sweets, it is better to add a teaspoon of honey to the marinade rather than increase the sugar rate. If there is little salt, reduce the sugar dosage and leave the amount of salt unchanged.

Take a note:

A selection of the most delicious ways to pickle zucchini for the winter in jars

How to salt bell peppers for the winter whole quickly and tasty

Vinegar and vodka recipe (hot)

Ingredients for 3 liters:

• 2 kg of cucumbers;
• 1 hot pepper;
• 50 g of vodka;
• 3 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• black peppercorns;
• 5 cherry leaves;
• horseradish root;
• 4 cloves of garlic;
• 1 onion;
• 50 ml vinegar.

Cooking method:

1. Soak the cucumbers for 3 to 8 hours.
2. Cut the onion into half rings.
3. Chop garlic, horseradish root, hot pepper and mix.
4. Sterilize the jars.
5. Place the cherry leaves and the resulting vegetable mixture on the bottom.
6. Place cucumbers in a jar, alternating them with onion half rings.
7. Boil water.
8. Fill the jars with boiling water, leave for 15 minutes.
9. Drain the water back into the pot, repeat the procedure.
10. Boil water a third time. Add salt and sugar, mix.
11. Bring to a boil again.
12. Pour vodka into jars, and add vinegar to the marinade.
13. Remove from heat immediately and pour marinade into jars.
14. Roll up, turn over. Wrap up with a warm blanket for two days.

Recipe with vinegar and vodka (option two)

Ingredients:

• 2 kg of cucumbers;
• 3 cherry leaves;
• 2 currant leaves:
• oak leaf;
• horseradish leaf;
• Bay leaf:
• 1 sprig of dill;
• 1 sprig of parsley;
• 2 tbsp. l. salt;
• 3 cloves of garlic;
• 1 tbsp. l. vinegar (9%);
• 50 ml + 25 ml of vodka.

Cooking method:

1. Soak the cucumbers for 4 hours.
2. Place the leaves of oak, horseradish, currant and laurel at the bottom of clean jars.
3. Chop the garlic.
4. Finely chop the parsley and dill and mix with the garlic.
5. Place the cucumbers in the jar.
6. Top with the mixture of herbs and garlic.
7. Dissolve the salt in cold water. Let it brew for 2 hours.
8. Fill the jars with the resulting brine, leaving some room for the vodka.
9. Pour in vodka.
10. Close the jars with nylon caps.
11. Store in a dark and cool place for 3 days.
12. After 3 days, pour the brine from the jars into a saucepan and boil.
13. Pour vinegar into the boiling marinade.
14. Add another 25 ml of vodka to the jars.
15. Pour in the vinegar marinade.
16. Roll up boiled lids.
17. Turn upside down for a day.

Note! After 3 days of cold salting, a film forms in the jar. This is a normal reaction.It can be carefully removed with a spoon, but during the boiling process it will still dissolve and will not affect the taste of the workpieces in any way.

Tips & Tricks

In conclusion, we recommend get acquainted with general tips for preparing crispy vegetables in jars for the winter:

• use small pickled varieties;
• be sure to soak the cucumbers for at least three hours;
• pimpled cucumbers are crisper than smooth vegetables;
• add oak leaves, horseradish or horseradish root for a crunch;
• salt crispy cucumbers without adding tomatoes, you can combine them with bell peppers or cabbage;
• mustard seeds alone will not give a crunchy effect, they can only enhance the crunch of properly salted cucumbers;
• do not put the jars into the cellar immediately, let them cool for at least 24 hours;
• the ideal natural cooling time is 40-50 hours.

Let's sum up

Crispy pickles for the winter in jars are a favorite dish of many. It is not at all difficult to prepare it, there are no exotic ingredients in the recipe. The main thing is to choose the right cucumbers. Do not take too long, thick or overripe. Be sure to add oak or horseradish leaves - without these ingredients, vegetables will not crunch. You can enhance the effect by adding horseradish root or mustard seeds. A piece of horseradish will give the cucumbers a tart taste and aroma.

We advise you not to change the recipe, otherwise it may lead to unpredictable results. Vary the acceptable levels of salt and sugar depending on your preference.

Crunch to your health!