The best recipes for crispy pickled cucumbers in jars

Canned cucumbers are perhaps the most popular harvest for the winter. Without them, not a single feast takes place, they will complement any dish, and by themselves they will be appropriate as a savory snack.

In the article, we will talk about the classic approaches to pickling cucumbers and give the most delicious and proven recipes.

Features of pickling cucumbers

Delicious pickles are not only a good recipe, but also the right vegetable. If you are using your own crop, select cucumbers that are small, free from spots and signs of spoilage. When buying, pay attention to the size, shape and color of the fruit.

Important! Yellow color indicates overripe, such a vegetable will not be tasty, and large seeds inside will spoil even the best recipe.

The fruits should be about 10 cm long and the same size so that they are salted evenly. The bright green color guarantees a thin skin, delicate taste and small seeds inside.

Attention! Greenhouse cucumbers "behave" badly when pickling and pickling, at best they will not crunch, and at worst the can will explode.

The most suitable for winter harvesting will be fruits with black thorns: it is better to eat cucumbers with white pimples fresh.

How to make them crispy

How to make a cucumber crunch? To do this, choose fruits with a dense skin.

Another important rule is to pre-soak vegetables in cool water for several hours. This procedure saturates the cucumber with water and expels excess air from it.

When filling the jar, pack the fruits tightly, this guarantees not only good taste, but also crunchiness. If the cucumbers float in the marinade, excess liquid will make them soft.

Preparation for cooking

Before proceeding with the harvesting, it is necessary to prepare all the ingredients, sterilize the jars and lids, and also wash the cucumbers themselves. The fruits should be thoroughly washed, flowers removed, soaked in water and kept for two hours.

Interesting! Sometimes housewives cut off the tips on both sides of the fruit, but this is not necessary, the final result does not depend on this.

You can cook several varieties of canned cucumbers for the winter. It is enough to choose the ones you like the most and purchase everything you need.

Selection and preparation of cans

Cucumbers are pickled in different containers, most housewives choose a container depending on the number of family members. The most popular are liter and three liter glass jars.

All containers must be thoroughly washed and sterilized before harvesting. The jars should not have chips or cracks - such dishes are not suitable for preservation. For sterilization, boiling water is used - it is enough to lower the selected container into it for a couple of minutes.

The seaming lids are boiled for at least three minutes. This ensures that no harmful bacteria get into the workpiece and it lasts until spring.

Preparation of ingredients

If the marinade requires the leaves of fruit trees or tops of root crops, they are thoroughly washed, everything else should be at hand so that the conservation process goes quickly and efficiently.

Delicious recipes for pickled crispy cucumbers for 1 l and 3 l

Marinating involves the use of vinegar or a substitute such as citric acid.But there are other interesting recipes that surprise not only with the composition, but also with the result.

With vinegar

To begin with, consider the classic version of pickling cucumbers, then you can try to experiment not only with the ingredients, but also their quantity.

For a three-liter jar you will need:

• cucumbers - 2 kg;
• beet sugar - 100 g;
• rock salt - 100 g;
• table vinegar - 120 ml;
• peppercorns - 10 pcs.;
• laurel leaves - 4 pcs.;
• water - 1.5 l;
• dry dill - 2 umbrellas.

Line the bottom of the cans with dill, bay leaves and cover with pepper. Pour boiling water over, keep it that way for 7 minutes, then carefully pour the water into a container for making brine, add salt and sugar, put on fire.

When the marinade boils, add vinegar to it. Pour the prepared cucumbers with the ready-made composition, roll up, put on the lids, cover with a warm blanket.

With currants

You can try unusual pickling, for example, with red currants. Guests will certainly appreciate this taste, and the pantry will be replenished with a beautiful preparation.

For a liter can you will need:

• cucumbers - 700 g;
• large garlic - 2 cloves;
• ground horseradish - 1 tsp;
• fresh or frozen red currants - 150 g;
• coarse salt - 50 g;
• beet sugar - 100 g;
• currant leaves - 3 pcs.;
• allspice - 4 pcs.

Place horseradish and garlic in a jar, fold the cucumbers as tightly as possible, add currants. If the berries have been frozen, wait until they thaw.

Pour the contents with boiling water, which, after 5 minutes, pour into a saucepan, in which should lie: sugar, salt, peppercorns and currant leaves. Pour the boiled brine into cucumbers, close the lids and sterilize for 5 minutes, then roll up the jars.

With sterilization

For lovers of non-trivial solutions, there is an interesting recipe for cucumbers with onions. The dish will be served at the table both as an independent appetizer and as an addition to the main dish.

For 3 liters of the finished product you will need:

• cucumbers - 2.4 kg;
• yellow onions - 0.65 kg;
• sunflower oil - 100 ml;
• water - 1.5 l;
• salt for pickles - 100 g;
• beet sugar - 100 g;
• pepper - 8 peas;
• laurel leaves - 2 pcs.;
• table vinegar - 150 ml;
• tarragon is a pinch.

Pre-cut the cucumbers and onion into half rings. Thickness - up to 5 mm. Then put the vegetables in a prepared container and pour in the oil, sprinkle with tarragon.

For the marinade, add sugar, salt, pepper to the water, put laurel leaves, pour in vinegar and boil. Pour the resulting composition to the cucumbers, cover the jar with a lid and sterilize for 10 minutes in a saucepan with hot water "shoulder length" (put a cloth on the bottom). Roll up the workpiece and leave to cool.

With chili ketchup

Housewives and gourmets are constantly coming up with new recipes for long-loved dishes, pickled cucumbers are no exception. Recipe with ketchup chili proof of this.

For 1 liter you will need:

• fresh young cucumbers - 0.7 kg;
• hot chili ketchup - 40 ml;
• table vinegar - 1 tsp;
• white granulated sugar - 20 g;
• rock salt - 50 g;
• water - 500 ml;
• laurel - 1 pc.;
• fresh garlic - 1 clove;
• fresh chili - 1 small;
• allspice and black peppers - 3 peas each.

To prepare an unusual dish, choose smaller cucumbers, best of all gherkins. Put chopped garlic and chili on the bottom of the container, then fold the cucumbers more tightly and pour in boiling water for 10 minutes.

Drain the boiling water into a container, add salt, ketchup and sugar, peppercorns, boil for 6 minutes, pour in vinegar and turn off the heat. Pour the marinade into the cucumbers and roll them up.

With mustard seeds

Seeds will give pickled cucumbers an unusual aroma mustardmoreover, they will increase the shelf life of the workpiece.

For a 1 liter can you will need:

• cucumbers - 0.7 kg;
• grain mustard - 20 g;
• garlic - 2 cloves;
• dried dill - 2 umbrellas;
• fresh cherry leaves - 6 pcs.;
• bitter red pepper - 1 pc .;
• rock salt - 100 g;
• beet sugar - 100 g;
• table vinegar - 70 ml.

Chop the garlic and chili-pepper, removing the core and seeds, respectively.Put them in a jar, add mustard, dill and cherry leaves. Fill the container with cucumbers and pour boiling water over everything for about 10 minutes.

After that, pour the water into a saucepan, add salt, sugar and bring to a boil. Fill the jar with the marinade, leaving some room for the vinegar. Pour in vinegar, roll up the lids and turn over until it cools completely.

With fragrant marinade

Another unusual and aromatic recipe for cucumbers for the winter. A can of 3 liters will need:

• fresh cucumbers - 2 kg;
• medium onions - 3 onions;
• garlic - 3 cloves;
• horseradish sheet - 1 pc .;
• young tarragon - 1 branch;
• fresh parsley - 1 branch;
• fresh dill - 1 branch;
• celery - 1 branch;
• laurel - 2 leaves;
• black pepper - 4 peas;
• carnation - 5 buds;
• mustard beans - 20 g;
• table vinegar - 150 ml;
• coarse salt - 150 g;
• beet sugar - 90 g.

This time, it's best to start by making the marinade. Pour salt and sugar into 1.5 liters of water, add cloves, pepper and laurel just before boiling. Boil for 2 minutes.

Pour vinegar into a jar, add mustard, distribute herbs, chopped garlic and onions. Fill with cucumbers and hot marinade, close with lids.

No vinegar

Not everyone likes vinegar, and it is even contraindicated for people with digestive problems. For preparing 1 liter of pickled cucumbers without vinegar required:

• prepared cucumbers - 0.6 kg;
• fresh horseradish - 1 sheet;
• dry laurel - 3 leaves;
• pepper - 4 peas;
• garlic - 3 cloves;
• dried dill - 2 umbrellas;
• granulated sugar - 150 g;
• coarse salt - 50 g;
• citric acid - 2 g.

Close the bottom of the jar with horseradish leaves, dill, chopped garlic, add bay leaves and pepper. Place the cucumbers, pour boiling water over them for 15 minutes.

Drain the water into a bowl, add salt and sugar, bring to a boil, then add citric acid, place well until the crystals are completely dissolved and pour the cooked cucumbers in a jar with marinade. Roll up the lid and cool without wrapping.

With vodka

If you have already tried everything, but your recipe has not been found, you should try another option.

For 3 liters of workpiece you will need:

• cucumbers - 2.5 kg;
• vodka - 30 ml;
• wine vinegar - 35 ml;
• water - 1.5 l;
• coarse salt - 100 g;
• dried dill - 3 umbrellas;
• garlic - 4 cloves;
• horseradish sheet - 3 pcs.;
• cherry leaves - 3 pcs.

Put horseradish and cherry leaves, dill umbrellas and pre-chopped garlic in a jar, fill the space with cucumbers, pour boiling water.

After 10 minutes, drain the water, it will be needed to prepare the marinade. To do this, add salt to it, and after it boils, pour in vinegar and vodka. As soon as the composition has boiled, pour cucumbers over them, roll up immediately.

Cooking tips

After the cucumbers are rolled up, the jars are kept upside down, wrapped in a warm blanket or blanket until they cool completely. After that, they are removed for storage.

Important! Store pickles without vinegar or with unusual ingredients like berries in a cool, dark place.

Cucumbers will be crisper if the tips are not trimmed. And soaking will help to remove nitrates when pickling purchased fruits, especially if they are chopped with a fork from several sides.

A regular tablespoon will help to gently pour boiling water into the jar. If you pour the liquid over a spoon, it will hit exactly the right place.

Storage advice

The workpieces are stored in a cool place - so the likelihood of damage will be minimal. This is especially true for recipes without the addition of vinegar.

Pickled cucumbers excellent are kept and two years in the cellar, but it is not recommended to leave extra blanks for the summer - their taste deteriorates.

Conclusion

It is quite simple to prepare delicious pickled cucumbers, and there are a great many recipes. As a result, every year you can add one or another ingredient, because how many people, so many tastes. You can also experiment with the amount of salt, sugar, and vinegar for the best results.