Tasty and simple pickling cucumbers with vinegar for the winter in jars

Pickled cucumbers with vinegar are a classic winter preparation. A jar of cucumbers in the pantry or in the cellar will never be superfluous.

There are many options for this blank. In the article you will find out why vinegar is needed, what fruits are suitable for pickling, how to properly prepare and store them all winter. We will tell you how cucumbers are pickled for the winter in jars of vinegar and not only.

Why add vinegar to cucumber marinade and what it does

Vinegar in winter preparations acts as an antiseptic... It kills bacteria that cause fermentation and spoilage. We advise you to follow the recipe exactly - with an excess amount of vinegar, its taste will be strong.

Selection and preparation of cucumbers

Consider basic rules for choosing and preparing cucumbers for pickling:

1. Cucumbers should be mid-season, their size should not exceed 13-15 cm.
2. The vegetable skin should not be soft, dry, yellow.
3. Soaking in cold water is a must. The soaking period is 2-10 hours.
4. The soaked cucumbers are washed again under cold water, if necessary, use a brush.
5. A small portion of the vegetable is cut from both ends.

A selection of recipes for pickled cucumbers in jars with vinegar for the winter

We present to your attention nine of the best recipes for pickled cucumbers with vinegar. Among them you will find recipes with berries, honey, ketchup, sweet or crunchy... However, we will not reveal all the secrets at once. Read and memorize!

Classic recipe

Experienced housewives are probably familiar with this recipe.

Ingredients per 3 liter can:

• 2 kg of cucumbers;
• 2 tbsp. l. salt;
• 4 tbsp. l. sugar without a slide;
• 2 dill umbrellas;
• 2 bay leaves;
• 1 currant leaf;
• 70 ml of table vinegar;
• 2 liters of water;
• 2 cloves of garlic.

How to pickle:

1. Slice large cucumbers lengthwise. If the cucumbers are small, do not cut them, but make a small puncture with a toothpick. Cut off the ponytails on both sides.
2. Soak the fruit in cold water for at least two hours. The maximum soaking time is 10 hours. This is convenient for those who picked vegetables in the evening and decided to pickle in the morning.
3. Sterilize clean jars.
4. Place a clove of garlic, currant leaves, bay leaves on the bottom of a clean and dry container.
5. Next, complete the jar with cucumbers.
6. Put another clove of garlic, dill umbrellas on top.
7. Put the water on fire.
8. Pour boiling water into jars. Cover, leave for 35 minutes.
9. Drain the water back into the pot, bring to a boil again.
10. Fill the jars with boiling water. Leave it on for 7 minutes.
11. Drain the water into the pot again.
12. As soon as the water boils, add salt and sugar. Mix thoroughly.
13. Wait for an intense boil and pour in the vinegar.
14. Stir quickly and remove from heat.
15. Fill the jars with the marinade.
16. Close the jars tightly. The lids can be boiled.
17. Flip over and wrap with something warm for two days. Outerwear, thick towels, or an old blanket will do.

Crispy cucumbers in liter jars

For procurement you will need:

• 1 kg of cucumbers with dense thick skin of dark green color;
• 2 horseradish leaves;
• 1 small horseradish root;
• 4 cloves of garlic;
• a bunch of dill;
• 6 currant leaves;
• peppercorns and allspice to taste;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 8 Art. l. vinegar (9%);
• stick of cloves (optional).

Cooking method:

1. Soak the cucumbers for four hours. If possible, refresh the water after 2 hours or add a few ice cubes.
2. Sterilize jars in any usual way.
3. Put currant leaves, horseradish on the bottom.
4. Chop the garlic and add to the bottom of the container.
5. Grate horseradish root or chop finely.
6. Chop the greens.
7. Add chopped horseradish root to the jar.
8. Arrange cucumbers compactly.
9. Top with allspice or chopped herbs.
10. Boil water.
11. Pour boiling water over the vegetables. Let it brew for 20 minutes.
12. Drain water back, boil again.
13. Add salt, sugar, peppercorns to boiling water. Stir.
14. As soon as the marinade boils violently, pour in the vinegar. Mix thoroughly.
15. Fill the jars with the marinade.
16. Cover, sterilize for 15 minutes.
17. Roll up the cans.
18. Store upside down in a dark place for the first 40 hours.

Be careful when picking cucumbers! They should not have a yellow tint, the skin should be thick. Horseradish leaves and root are required ingredients. Without these conditions, crispy cucumbers will not work.

Take a note:

Crispy and delicious pickled cucumbers with apple cider vinegar

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Mustard recipe

Mustard will add spice to your blanks.

Ingredients:

• 3 kg of vegetables;
• 1.5 tbsp. l. mustard seeds;
• 0.5 tsp mustard powder;
• 3 cloves of garlic;
• 2 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 150 ml of vegetable oil;
• 150 ml vinegar (9%);
• peppercorns to taste.

Cooking method:

1. Cut the soaked cucumbers into pieces. These can be strollers or oblong wedges.
2. Place the cucumbers in a deep dish.
3. Pour in salt, sugar. Mix well.
4. Chop the garlic. It is permissible to cut on a grater. Add to dish.
5. Add mustard and powder, and in seeds. Mix well again.
6. Add peppercorns and add oil.
7. Gradually add the vinegar. Stir. Leave for 3 hours in a dark place. Avoid direct sunlight.
8. Pour the brine formed within three hours into a saucepan or another dish.
9. Put the cucumbers with herbs, mustard and garlic in clean, dry jars.
10. Pour the marinade over the vegetables. Cover with lids.
11. Send for sterilization (13 minutes).
12. Roll up, flip and wrap.

Note! If the marinade is not enough to pour whole vegetables, add boiled water at the same temperature as the marinade.

Pickled cucumbers with vinegar "Lick your fingers"

Ingredients:

• 0.5 kg of cucumbers;
• 2 dill umbrellas;
• 4 cloves of garlic;
• 2 horseradish leaves;
• 1 small carrot;
• 2 currant leaves;
• 1 bay leaf;
• peppercorns to taste;
• 0.5 tsp ground black pepper;
• 50 ml vinegar (9%);
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara.

Cooking method:

1. Soak cucumbers for 2-3 hours.
2. Slice the carrots into thin slices.
3. Chop the garlic.
4. Sterilize clean jars.
5. Put horseradish leaves, currants and peppercorns on the bottom.
6. Fill the jar with cucumbers, placing carrot plates between the vegetables.
7. At the very top, place the dill and garlic umbrellas.
8. Boil water.
9. Pour boiling water over vegetables, cover with a lid. Leave to cool for 15 minutes.
10. Drain water back, add bay leaf, boil.
11. Pour salt, sugar, ground pepper into a jar.
12. As soon as the water boils, pour vinegar into the jar and pour boiling water over everything.
13. Close the jars with lids.
14. Turn over and wrap for 30-40 hours.

Without sterilization

Ingredients:

• 1 kg of cucumbers;
• 3 cloves of garlic;
• 3-4 currant leaves;
• 2 cherry leaves;
• 1 tbsp. l. salt;
• 2.5 tbsp. l. Sahara;
• dill umbrella;
• black peppercorns to taste;
• 80 ml vinegar (9%);
• 1 aspirin tablet per liter jar.

How to pickle:

1. Don't forget to soak the cucumbers in cold water and cut off the ends on both sides.
2. Rinse the jars with soda.
3. Chop the garlic finely. Crushing garlic is not recommended.
4. Place green leaves and garlic at the bottom of the sterilized jars.
5. Fill the jar with cucumbers.
6. Place the dill umbrella on top.
7. Pour boiling water over the vegetables and leave for 20 minutes.
8. Drain the water back. Boil again.
9. Pour over vegetables, leave for 10 minutes.
10. Put the same water on fire for the third time with the addition of salt, sugar, peppercorns. If there is much less water, add boiled.
11. While the water is boiling, crush an aspirin tablet.
12. Pour aspirin into the jar before boiling.
13. Dissolve the vinegar in boiling water and pour the marinade over the vegetables.
14. Roll up the cans immediately. Turn them over and wrap them up for three days.

Important! Why keep the cans wrapped up for so long? This need is due to the lack of sterilization. The jars will slowly cool down, this will replace the sterilization process of the finished product. Aspirin will prolong the freshness of the blanks.

Recipe with currant berries

Sometimes, not only the leaves of one or another berry plant, but also the berries themselves are added to the dish.

Ingredients:

• 1 kg of cucumbers;
• 1 cup ripe black or red currants
• 1.5 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 2 cloves of garlic;
• 1 tsp mustard seeds;
• a bunch of dill;
• 70 ml vinegar (9%). Apple is also suitable in the same amount:
• 1 liter of water;
• peppercorns to taste.

Cooking method:

1. Prepare your cucumbers.
2. Rinse the berries thoroughly.
3. Put garlic, peppercorns, part of mustard at the bottom of the sterilized jar.
4. Start filling the jar with vegetables. Pour currants in between, do not squeeze the berries.
5. Place the dill and the second mustard on top.
6. Boil water and pour boiling water over the jars.
7. Cover, let it brew for 10 minutes.
8. Drain the water back, repeat the procedure.
9. Boil the same water a third time. Add salt and sugar immediately.
10. As soon as the water boils, pour in the vinegar, stir.
11. Remove from heat, fill jars with marinade.
12. Close the cans, turn over. Keep wrapped up for the first two days.

Council. It is recommended to make several jars with different types of currants, but you should not mix berries in one jar.

Pickled cucumbers with vinegar and chili ketchup

Ingredients:

• 3 kg of cucumbers;
• 1.5 packs of chili ketchup (approximately 300 ml);
• 75 ml vinegar (9%);
• peppercorns to taste;
• 2 dill umbrellas;
• 4 bay leaves;
• 2 liters of water;
• 2 cloves of garlic.
• 2.5 tbsp. l. salt;
• 3.5 tbsp. l. Sahara;
• 1 hot pepper.

Cooking method:

1. Cut the soaked cucumbers in any usual way.
2. Chop the hot pepper finely, leaving the seeds.
3. Chop the garlic.
4. In a deep dish, combine cucumbers, hot peppers, garlic and ketchup. Mix thoroughly.
5. Sterilize the jars.
6. Place peppercorns, bay leaves and dill on the bottom of the container.
7. Next, fill the jar with a mixture of vegetables in ketchup.
8. Place the dill umbrella on top.
9. Boil water with salt and sugar.
10. Pour vinegar into boiling water and immediately fill the jars with marinade.
11. Cover with a lid.
12. Sterilize for 15 minutes.
13. Roll up the cans and turn them over for a day.

You can change the amount of salt and sugar yourself, depending on your preferences.... A piquant taste will turn out if there is more sugar than salt.

About harvesting other vegetables:

How to cook pickled zucchini without sterilization

How to cook pickled beets without sterilizing

The best pickled radish recipes for the winter

Sweet cucumbers with vinegar

Ingredients:

• 1 kg of cucumbers;
• 1 tsp honey;
• 1 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• peppercorns to taste;
• 1.5 liters of water;
• 75 ml vinegar (9%);
• 1 clove of garlic

Cooking method:

1. Soak the cucumbers for 4 hours.
2. Sterilize jars. Boil the lids.
3. Put chopped garlic and peppercorns at the bottom of the jar.
4. Fill the container with vegetables.
5. Boil water and pour boiling water into jars.
6. Leave on for 10 minutes, covered with a lid.
7. Drain the water back, add salt, sugar, add honey.
8. Boil.
9. Pour vinegar into the boiling marinade.
10. Toss and immediately fill the jars with the marinade.
11. Cover with a lid.
12. Sterilize for 10 minutes.
13. Roll up the cans, turn them over, wrap them up for a day.

Important! Honey is a strong allergen.If your household is allergic to this product, eliminate it from the recipe by increasing the amount of sugar to 5 tbsp. l.

Assorted with tomatoes

Ingredients:

• 0.5 kg of cucumbers;
• 0.5 kg small tomatoes;
• 1 tbsp. l. salt;
• 2.5 tbsp. l. Sahara;
• a sprig of dill;
• a sprig of parsley;
• black peppercorns to taste;
• 0.25 tsp ground black pepper;
• 1 liter of water;
• 80 ml vinegar (9%);
• 2 cloves of garlic.

Cooking method:

1. Soak the cucumbers. It is advisable to take small cucumbers.
2. In each tomato, pierce the stalk with a toothpick.
3. Place herbs and garlic at the bottom of the sterilized jar.
4. Next, fill the jar with vegetables, alternating cucumbers and tomatoes. Do not squeeze the tomatoes, it is better to fit a little less vegetables in the jar than the fruits will lose their appearance.
5. Boil water and fill the jars with boiling water.
6. After 10 minutes, drain the water into a saucepan, repeat the procedure.
7. For the third time, boil water with salt, sugar, peppercorns and ground pepper.
8. Pour vinegar into boiling water, stir for 20-30 seconds.
9. Pour in the marinade gradually.
10. Close the jars tightly.
11. Turn over, wrap it up, after two days put it in a place of long-term storage.

Terms and conditions of storage

It is recommended to store workpieces in a cool and dark place.... Check the lid of the can periodically. If it is swollen, it means that the vegetables have begun to deteriorate. Also pay attention to the marinade. If it becomes cloudy, this is the first sign of spoilage of vegetables. Unfortunately, the marinade often becomes cloudy in the first 10 days.

Important! If you have added honey or mustard powder, the marinade will not be clear.

Subject to the storage conditions, the cucumbers will easily stay with you until the onset of the new summer season.... It happens that vegetables are not eaten until summer, in which case they can be stored further, but the taste will begin to be lost.

Let's sum up

Now you know that pickling cucumbers for the winter is easy. A tasty dish is a guarantee of no less tasty cucumbers. The main thing is to choose the right fruits and follow the recipe exactly.

Cucumbers go well with hot peppers, tomatoes, currants, horseradish, ketchup, mustard. Experiment in your kitchen, surprise guests, and share your recipes!