A selection of the best recipes for pickled cucumbers for the winter at home

What could be easier than cooking pickled cucumbers? It would seem that everything is clear. But novice housewives have many questions to which we will be happy to give detailed answers.

Our article will be useful for housewives with experience: selection of recipes successfully diversifies the pages of your cookbook.

Selection and preparation of pickles

For pickling, cucumbers are chosen medium in size. Overripe not suitable for the whole blank, but they can cut into circles removing the seeds.

Pay attention to the following:

• the fruit has no signs of rot (dark spots, soft areas);
• fresh vegetable, not burnt by the sun (there are no yellowish areas);
• the stalk is healthy, its color matches the color of the cucumber itself;
• the cucumber has grown moderately in width (the so-called "barrels" are not suitable for pickling).

The algorithm for preparing vegetables is as follows:

1. Collect the cucumbers (preferably in the evening).
2. Pour cold water into a basin, add cucumbers. Soak vegetables for at least four hours. It's good if the cucumbers remain in the water overnight.
3. Rinse the cucumbers under cold running water to remove any dirt.
4. Cut off the ponytails on both sides.

The vegetables are now ready to go to the jar.

How to pickle cucumbers correctly: a classic recipe

Consider the classic rules for pickling cucumbers. If you are a novice housewife, then the classic recipe will teach the basics of winter preparations. Once you master it, you can confidently experiment with new ingredients.

Attention! It is not necessary to sterilize the finished product. You can replace this process with a triple fill rather than a double fill. That is, the first two times you pour boiling water over the vegetables and cool them, covering them with lids. For the third time, boil the water with the addition of bulk products and spices.

Ingredients

What is required for a liter jar:

• 900 g of cucumbers;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 0.5 tsp vinegar essence;
• 2 bay leaves;
• peppercorns to taste;
• 2 currant leaves;
• 1 cherry leaf.

General rules

If you follow the rules, then the cucumbers will turn out to be crispy, aromatic and healthy:

1. The containers must be sterilized. For this purpose, use an oven or pot of boiling water. It is also better to boil the lids or just pour boiling water over them.
2. Place green leaves on the bottom of the jar, and add peas to both the jar and the marinade.
3. To keep the cucumbers crisp, do not pour the entire marinade into the jar. Pour in to one third first, then half full, and so on. The breaks between infusions of marinade are 10-15 seconds.

Step-by-step instruction

Now we will introduce you to the classic algorithm:

1. Rinse the soaked cucumbers under cold water.
2. Rinse green leaves in cool water to remove dust and dirt.
3. Wash the jars with a soda solution and rinse well.
4. Sterilize dry jars. Then make sure they haven't burst or cracked.
5. At the bottom of the containers, put green leaves and some of the peppercorns.
6. Fill the jars to the brim with cucumbers. Stack vegetables vertically and tightly.
7. Boil water.
8. Pour boiling water over the jars, pouring it in gradually.
9. Cover with lids. Leave it on for 10 minutes.
10. Then drain the water back into the pot.
11. Add salt, sugar, peppercorns and bay leaves. Stir and bring to a boil.
12. Add vinegar essence to the boiling marinade, stir and immediately turn off the heat.
13. Pour the marinade into the jars.
14. Cover containers with lids.
15. Sterilize the finished product for ten minutes.
16. Seal with lids.
17. Turn the containers upside down, lower them to the floor and wrap them in thick material for two days.
18. Transfer to a cellar or pantry after 48 hours.

Other recipe options

If you have already mastered a simple recipe, it's time to diversify winter preparations with new ingredients.

With mustard

Mustard gives a spicy taste to the dish and extends the shelf life of the finished product. You can use whole grain or powder mustard, or a combination of both.

Ingredients per liter:

• 900 g of cucumbers;
• 1 tsp mustard powder;
• 0.5 tsp mustard seeds;
• 1 currant leaf;
• peppercorns to taste;
• 1 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 100 ml vinegar (9%).

How to pickle:

1. Prepare cucumbers according to the classic version.
2. Place a currant leaf at the bottom of the sterilized container.
3. Fill the jar with cucumbers.
4. Boil water.
5. Pour boiling water into jars, cool.
6. After 15 minutes, drain the water back, boil it again.
7. Pour boiling water over the jars again, leave for 10 minutes.
8. Drain water into a saucepan, add salt, sugar, mustard powder. Turn on the fire.
9. Pour the mustard beans into the jar itself.
10. After bringing the marinade to a boil, pour the vinegar into the jar.
11. Pour the marinade immediately.
12. Plug up. Turn over, wrap up.
13. Transfer to a long-term storage location after 40 hours.

With citric acid

Citric acid eliminates the need for vinegar. We advise you to add it not to the marinade, but to a jar of vegetables.

For 1 liter you will need:

• 900 g medium-sized cucumbers;
• 1 tsp citric acid;
• 3 cloves of garlic;
• 2-3 leaves of cherries or currants;
• 1.5 tsp salt;
• 3 tbsp. l. Sahara.

How to cook:

1. Place garlic cloves and green leaves on the bottom of sterilized jars. Remember to wash them well.
2. Next, fill the jar with soaked and clean cucumbers.
3. Pour citric acid on top.
4. Dissolve salt and sugar in boiling water, mix well. Boil for 3-4 minutes.
5. Pour the boiling marinade into the jars.
6. Cover with lids.
7. Submit for 10 minutes sterilization. It's time for a liter can. With an increase in volume for every 0.5 liters, it increases by 5 minutes.
8. Screw the lids back on and turn the cans upside down.
9. Place in the cellar after 24 hours.

With oak leaves

Oak leaves add a mouth-watering crunch to every vegetable. This practically does not affect the taste.

Ingredients per liter:

• 850 g cucumbers;
• 4 oak leaves;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• one sprig of dill or parsley;
• 4-5 peppercorns;
• 1 tsp vinegar essence.

Cooking method:

1. Soak cucumbers for 6-8 hours, rinse, cut off excess.
2. Sterilize the jars, pour boiling water over the lids.
3. Rinse the greens.
4. Chop the dill.
5. Place oak leaves on the bottom of the jars.
6. Start the container with vegetables.
7. Sprinkle with chopped herbs on top.
8. Boil water (1 liter per can).
9. Pour boiling water over the vegetables. Cover with lids.
10. After 12 minutes, pour the water back into the pan, boil again.
11. Add salt and sugar to the boiling marinade, stir.
12. After a couple of minutes add pepper, stir again.
13. Boil for 3 minutes, then add the essence to the marinade and remove from heat.
14. Pour the boiling marinade over the jars.
15. Close the cans with a seaming key.
16. After 48-55 hours, remove them for long-term storage.

With vodka

Vodka helps to extend the shelf life of the product, affects the taste of the preparations.

Pay attention! Such vegetables are contraindicated for pregnant women, lactating women, children and people with alcohol dependence.

Ingredients:

• 900 g of cucumbers;
• 50 ml vinegar (9%);
• 50 ml of vodka;
• 4 cloves of garlic;
• 5-6 peppercorns;
• 2 currant leaves;
• 4 tbsp. l. Sahara;
• 1 tsp salt.

How to cook:

1. Place clean currant leaves at the bottom of sterilized jars.
2. Add two garlic cloves.
3. Fill the jars with clean cucumbers (remember to pre-soak).
4. Top with the remaining two cloves and three peppercorns.
5. Boil water.
6. Pour boiling water into jars.
7. Leave to cool for 15 minutes.
8. Boil the same water again with the addition of salt, sugar and peas.
9. After boiling, pour the vodka into the jars and immediately pour the marinade into the jars.
10. Cover with lids and sterilize for 10 minutes.
11. Cork the finished product.
12. Leave at room temperature for 30-48 hours, then transfer to the cellar or closet.

In this case, it is not necessary to turn over and wrap the cans.

Without sterilization

Not all housewives like sterilization. There is a way to avoid it.

Ingredients per liter jar:

• 900 g of cucumbers;
• 120 ml vinegar (9%);
• one lemon wedge;
• 4 cloves of garlic;
• 2-3 currant leaves;
• one dill umbrella;
• 4-5 peppercorns;
• 1 tbsp. l. salt;
• 4 tbsp. l. Sahara.

Cooking method:

1. Soak the cucumbers, clean them from dirt.
2. Sterilize the jars, pour boiling water over the lids.
3. Wash the greens.
4. Remove the seeds from the lemon wedge (if any).
5. Place currant leaves, pepper and garlic on the bottom of the jars.
6. Fill the cucumbers vertically from above.
7. Place a lemon slice and a dill umbrella on top.
8. Boil water.
9. Pour boiling water into jars. Cover them with lids. Leave it on for 15 minutes.
10. Then drain this water back into the pan, boil again.
11. Pour the boiling water over the jars again. Also cover, cool for ten minutes.
12. The final time, pour the water into a saucepan, add salt and sugar. Stir well, bring to a boil.
13. As soon as the marinade boils, pour the vinegar over the jars.
14. Pour the marinade into the jars immediately.
15. Seal the cans, turn upside down.
16. Wrap the containers with a thick towel.
17. Transfer to permanent storage after 40 hours.

In apple juice

The recipe is suitable for those who like sweeter cucumbers. Apple juice will add extra sweetness. It is undesirable to add garlic and currant leaves - apple juice cannot be combined with such ingredients.

Ingredients per liter jar:

• 900 g of cucumbers;
• 1 liter of apple juice;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 0.5 tsp citric acid.

Cooking method:

1. Wash the soaked cucumbers thoroughly.
2. Sterilize jars. Remember to wash them first.
3. Fill dry, sterilized jars with vegetables upright.
4. Put a liter of juice on the stove, add salt and sugar at once.
5. Bring to a boil, stir well. Make sure bulk solids are dissolved.
6. Add citric acid to jars.
7. Pour hot apple juice into containers.
8. Cover with lids.
9. Sterilize for 12 minutes.
10. Cork, turn over. Remove to a long-term storage area after 24 hours.

With mint, onion and carrot

We invite you to try such an unusual combination.

For 1 liter you will need:

• 700 g of cucumbers;
• two large onions;
• one large carrot;
• 4-5 mint leaves;
• 1 tbsp. l. vinegar essence;
• 4 tbsp. l. Sahara;
• 1.5 tbsp. l. salt.

How to cook:

1. Prepare cucumbers according to the classic version.
2. Cut the onions into rings.
3. Grate the carrots on a coarse grater.
4. Wash the mint leaves in cold water.
5. Put some of the onion rings on the bottom of the sterilized jars, add some grated carrots on top.
6. Fill the jar halfway with cucumbers.
7. Top with remaining onion rings and carrots.
8. Place the rest of the cucumbers in the jar.
9. At the very top, place the mint leaves.
10. Boil water.
11. Pour boiling water into jars, cover with lids. Cool for 15 minutes.
12. Drain the water carefully so that the mint remains in the jar.
13. Boil again, fill the jars with boiling water again.
14. Cool for 7 minutes.
15. The final time, drain the water into a saucepan, add salt and sugar immediately. Boil.
16. Add the essence to boiling water and immediately remove from heat.
17. Fill containers with marinade.
18. Screw the lids back on, leave at room temperature for 48 hours.

Mint can be added before the third pour.This will keep it fresher.

With pine twigs

The coniferous aroma will fill your kitchen as soon as you open the jar with such a blank.

For 1 liter you will need:

• 900 g of cucumbers;
• two branches of pine (about 6 cm long);
• 1 tsp vinegar essence;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara.

Cooking method:

1. Soak the cucumbers for at least five hours. Rinse them well.
2. Wash jars with soda solution and sterilize.
3. Place pine twigs at the bottom of the containers.
4. Next, fill them with cucumbers.
5. Boil water.
6. Add salt and sugar to boiling water.
7. Stir. Simmer for a couple more minutes.
8. Add vinegar essence to jars.
9. Pour in the marinade immediately.
10. Cover the containers with lids on top, sterilize for 11 minutes.
11. Seal, leave in the room for two days.

With grated horseradish and tarragon

Cucumbers prepared according to this recipe are very crispy.

Ingredients per liter:

• 900 g of cucumbers;
• 1 horseradish root (small);
• 2-3 horseradish leaves;
• 1 tbsp. l. salt;
• 1 tsp chopped dry tarragon;
• 1 tsp citric acid;
• 4 tbsp. l. Sahara;
• peppercorns.

Cooking method:

1. Prepare the cucumbers as in the classic version.
2. Grate horseradish root on a fine or medium grater.
3. Wash horseradish leaves well in cool water.
4. At the bottom of the sterilized jars, put two sheets of horseradish and some of the grated horseradish.
5. Fill the jars whole with vegetables.
6. Top with the remaining horseradish leaf, grated horseradish, and tarragon.
7. Boil water with added salt and sugar.
8. Add peas to boiling water. Boil for 2-3 minutes.
9. Pour citric acid into jars.
10. Pour in the marinade by a third, then by half, and so on.
11. Sterilize for 10 minutes.
12. Seal, turn, and wrap for 48 hours.

With bell pepper, basil and coriander

A recipe for lovers of spicy vegetables.

Required for 1 liter:

• 700 g of cucumbers;
• 2-3 bell peppers (preferably red ones);
• two sprigs of basil;
• 1 tbsp. l. salt without a slide;
• 3 tbsp. l. sugar with a slide;
• 1 tbsp. l. vinegar essence;
• 1 tsp coriander.

Cooking method:

1. Prepare the cucumbers for pickling, as indicated in the classic recipe.
2. Coarsely chop the basil.
3. Cut the bell pepper into slices.
4. Place crushed basil on the bottom of sterilized jars.
5. Next, fill the jar with cucumbers, placing slices of pepper between them.
6. Place the coriander on top.
7. Dissolve salt and sugar in water, then put on fire.
8. Bringing to a boil, pour the essence into the jars and immediately pour the marinade.
9. Sterilize for 10 minutes (for a liter can).
10. Cap and leave in room for 30-35 hours.

Terms and conditions of storage

If the cucumbers are kept in the cellar, you can enjoy crispy pickled vegetables for 12 months. If the blanks were stored in an apartment, then it is better to eat them in 7-9 months. Even if the vegetables do not deteriorate, the taste will not be the same, and the crunch will most likely disappear.

Important! Be sure to store an open jar in the refrigerator; the pickle should completely cover the cucumbers. You need to eat open vegetables within 5-6 days.

Tips from experienced housewives

The recommendations of those who have been involved in procurement for several years will always come in handy:

1. If you are using lemon slice and citric acid in the same recipe, add more sugar.
2. Do not combine pickles marinated with vinegar with celery - the taste will disappoint you.
3. Do not send washed cans for sterilization immediately. Let them dry a little and warm up. They should be washed with cool water.

Reviews

Housewives share their comments on sterilization on Internet forums - let's look at some of them.

Elena, Chistopol: “I cook cucumbers with the addition of citric acid. It tastes better. I have my own trick to make them rich and not sour: I add a couple of sprigs of red currant. Try it, the taste will pleasantly surprise you. "

Yaroslav, Tver: “I have been preparing pickled cucumbers for the winter for 5 years now. I am not lazy and sterilize jars at the beginning and end of cooking.I advise all housewives the same, it will save your labor. "

Let's sum up

Cooking pickled cucumbers for the winter in jars is within the power of everyone. The main thing is to choose ripe and healthy fruits, thoroughly soak and wash them, and sterilize the banks. For long-term storage, vinegar, vinegar essence or citric acid are added to the blanks.

Sterilization of the finished product can be replaced by triple pouring. It is best to store cucumbers in a cellar - there they will stand for a year without losing their taste. Store an opened jar in the refrigerator and eat within 5-7 days.