The best recipes for blanks of sweet and sour cucumbers for the winter

Sweet and sour cucumbers come to the rescue when common pickled and spicy vegetables start to get a little annoying. The advantage of sweet and sour cucumbers is that they cannot be oversalted, they do not cause thirst and spoil much less often. And the ingredients are the same.

In the article, we will tell you how to give winter preparations a sweet and sour taste and describe the seven best recipes step by step. The recipe is varied, and the components are the simplest. Try it and surprise your home!

How to cover sweet and sour cucumbers for the winter

There are traditionally two pickling methods... The first involves sterilizing the finished product, and in the second case, the triple pouring method is used.

Banks are sterilized in both cases... Greens, spices, then vegetables are laid out at the bottom of dry sterilized jars. A dill umbrella, onion rings and spices are usually placed on top.

In recipes with boiling water sterilization, vegetables are poured 1-2 times... After that, the jars are covered with lids and sterilized for 10-20 minutes. The exact time depends on the volume of each can: 10 minutes is enough for 1 liter, and a three-liter can be sterilized for 20 minutes.

If you do not want to sterilize the finished product, then pour boiling water over vegetables you need three times. The first two times, pouring only consists of boiling water. For the third time, all the ingredients for the marinade are immediately added to the water, except for vinegar. It is poured in after boiling.

Features:

Sweet and sour cucumbers are not "friends" with all the ingredients... So, for example, horseradish root will be superfluous, the same applies to oak leaves and horseradish leaves. Better to stay on currant or cherry leaves. Neighborhood with celery and basil is not suitable for sweet and sour cucumbers.

What in the recipe gives a sweet and sour taste

The answer here is simple: a combination of vinegar and sugar. The amount of salt is usually minimal... But the proportions of sugar and vinegar are responsible for the sweet and sour taste. Therefore, be careful. If you suddenly think that there is too much sugar in a recipe, do not hesitate and follow the recipe exactly.

Citric acid is often used instead of vinegar. There should be a little more of it than for a recipe for just pickled cucumbers.

The best recipes for sweet and sour cucumbers for the winter

Now open the cookbook rather, and prepare 2-3 free pages. Now we will share the top seven recipes. The cucumbers are sweet and sour, without the aftertaste of vinegar, fragrant and very tasty.

Classic sweet and sour cucumbers

This classic recipe recommends not replacing currant leaves with leaves from other shrubs and trees.

Ingredients:

• 1 kg of cucumbers;
• 2 tbsp. l. salt;
• 6 tbsp. l. Sahara;
• 50 ml vinegar (9%);
• 1 bunch of dill;
• 1 currant leaf;
• peppercorns;
• 4 cloves of garlic.

How to cook:

1. Soak cucumbers in cold water for 3 hours.
2. Rinse the fruit, remove dirt and cut off the ponytails.
3. Sterilize the jars in the oven or over a saucepan.
4. Pour boiling water over the lids.
5. Chop the dill.
6. Put a currant leaf on the bottom of sterilized jars, and on it garlic and chopped herbs.
7. Fill the jars with cucumbers.
8. Boil water.
9. Add salt, sugar, pepper to boiling water. Stir.
10. After 2 minutes, pour in the vinegar, mix again.
11. Cool for 1-2 minutes.
12. Pour the marinade over the vegetables.
13. Cover the jars with lids.
14. Sterilize for 15 minutes.
15. Seal, turn upside down.Take cover.
16. Transfer to a cool place after 48 hours.

Important... This is a classic recipe, you shouldn't complicate it with additional ingredients.

Vinegar recipe

Vinegar prolongs the shelf life of canned cucumbers. Thanks to the large amount of sugar, cucumbers with vinegar turn out to have a pleasant sweet and sour taste.

Required:

• 1 kg of cucumbers;
• 2 tbsp. l. salt;
• 6 tbsp. l. Sahara;
• 2 currant leaves;
• 2.5 tbsp. l. vinegar (9%);
• peppercorns to taste;
• 2 bay leaves in a marinade.

Cooking method:

1. Soak cucumbers for 4 hours, periodically renewing the water.
2. Wash well, remove dirt from vegetables.
3. Cut off the ponytails.
4. Rinse currant leaves in cold water.
5. Sterilize the jars.
6. Place currant leaves at the bottom of the jars.
7. Fill the jars with cucumbers.
8. Boil water, pour boiling water into jars. Cover the jars themselves and leave to cool for 15 minutes.
9. Drain the water back into the saucepan or saucepan and boil again. Refill the jars with boiling water. Cover with a lid and cool for 10 minutes.
10. And drain the water into the pot again. Add salt, sugar, bay leaves and peppercorns. Mix everything, turn on high heat and bring to a boil.
11. Pour vinegar into boiling water, stir and immediately remove from the stove.
12. Fill the jars with the marinade.
13. Cork, turn upside down, wrap with thick and warm material.
14. Transfer to the cellar after 24 hours.

Other ways to preserve cucumbers:

Recipes for cucumbers with apples for the winter

The best recipes for pickled cucumbers with basil

How to prepare pickled cucumbers with aspirin

With the addition of citric acid

In the recipe, citric acid acts as a preservative - this is an advantage for those who do not like vinegar. A spoonful of honey will add spice to the dish.

Required:

• 800 g of cucumbers;
• 3 cloves of garlic;
• 1 onion;
• 1 tsp honey;
• 1 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 1.5 tsp citric acid;
• cherry or currant leaves;
• peas.

Cooking method:

1. Leave the collected cucumbers to soak overnight.
2. Rinse the vegetables in the morning, cut off both ends.
3. Peel the onion and cut into rings.
4. Finely chop the garlic or pass through a press.
5. Place clean cherry or currant leaves on the bottom of a sterilized container.
6. Add chopped garlic and a few onion rings to them.
7. Next, fill the jar with vegetables, placing onion rings between them.
8. Boil water, add salt, sugar and peppercorns to boiling water.
9. Cook the boiling marinade for 3 minutes.
10. Pour honey into a jar and add citric acid.
11. Remove the marinade from heat and fill the jars with it gradually.
12. Cover with a lid.
13. Sterilize for 15 minutes.
14. Close with a seaming key, turn over and cover with a warm blanket.
15. After 48 hours, send the workpiece to a cool and dark place.

Note! Our task is to get exactly sweet and sour cucumbers, so we strongly recommend adding citric acid to a jar, and not to a boiling marinade.

In oil

Such blanks are more juicy in taste.

Ingredients:

• 800 g of cucumbers;
• 4 cloves of garlic;
• 3 tbsp. l. vegetable oil;
• peas;
• dill umbrella;
• 2 tbsp. salt;
• 5 tbsp. l. sugar with a slide;
• 2 tbsp. l. vinegar (9%).

How to cook:

1. Soak cucumbers for 3-5 hours.
2. Rinse vegetables, peel, remove tails.
3. Sterilize the jar in the oven or over a saucepan, as you are accustomed to.
4. Hold the lid in boiling water for 3 minutes, or just pour boiling water over it.
5. Place two garlic cloves on the bottom of the container and start filling them with cucumbers.
6. When the jar is half full, add two more garlic cloves.
7. Put a dill umbrella on top (at the neck level).
8. Boil water and fill the jar with boiling water.
9. Cool for 15 minutes.
10. Drain the water back into the pot after 15 minutes and boil again.
11. Fill the jar with boiling water again, leaving it covered for 10 minutes.
12. Drain the third time, add salt, sugar and pepper. Boil.
13. Pour oil into the jar.
14. Pour vinegar into the boiling marinade and immediately remove from heat.
15. Fill the jar with the marinade.
16. Cork and wrap upside down.

Advice... Buttery sweet and sour cucumbers go well with dry meat.

Mustard recipe

The recipe uses powder and grain mustard. At your discretion, you can leave only one view.

It will take:

• 1 kg of cucumbers;
• 1 tsp mustard seeds;
• 1 tsp mustard powder;
• 1 tbsp. l. salt;
• 6 tbsp. l. Sahara;
• 1 large onion;
• 2 tbsp. l. vinegar (9%);
• currant leaves.

Cooking method:

1. Prepare the vegetables: soak the cucumbers for 5-6 hours, rinse them, cut off the tails.
2. Cut the onion into rings.
3. Wash currant leaves in cold water.
4. Sterilize the jars.
5. Place currant leaves and half of the onion rings at the bottom of each container.
6. Add mustard powder.
7. Fill the jars with cucumbers.
8. Place the remaining onion rings at the very top and add the grain mustard.
9. Boil water.
10. Add salt and sugar to boiling water. Mix well.
11. After 2 minutes, pour in the vinegar and fill the containers with the resulting marinade.
12. Cover the jars with lids.
13. Sterilize for 15 minutes.
14. Roll up, turn over and wrap for three days.

Read also:

Fragrant and crispy cucumbers with mustard: the best recipes

Pickled cucumbers with chili ketchup: recipes and tips

Sweet and sour assorted with tomatoes

Small but ripe tomatoes or cherry tomatoes are suitable for such a harvest. You don't need to cut the tomatoes.

Ingredients:

• 500 g of cucumbers;
• 400 g of tomatoes;
• 1.5 tbsp. l. salt;
• 6 tbsp. l. sugar with a slide;
• 2.5 tbsp. l. vinegar (9%);
• a bunch of dill;
• a bunch of parsley;
• 4 cloves of garlic;
• peppercorns;
• Bay leaf.

Cooking method:

1. Soak cucumbers for 4 hours. Add ice water from time to time.
2. Rinse under running cold water and cut off the ponytails.
3. Wash the tomatoes in cold water, remove the stalk.
4. Puncture each tomato approximately 1 cm deep. Use a toothpick, not a knife.
5. Rinse the jars with soda solution and sterilize.
6. Chop the greens and mix. Add garlic chopped in any way to the greens.
7. Place the greens and garlic on the bottom of dry jars.
8. Next, lay out a layer of cucumbers, followed by a layer of tomatoes. Repeat both layers one more time. Try not to crush tomatoes with cucumbers.
9. Put water to boil.
10. As the water boils, add salt, sugar, peas and bay leaves. Mix everything thoroughly. After boiling, cook for 3 minutes.
11. Pour in the vinegar, stir and pour the marinade over the vegetable mixture.
12. Cover containers with lids.
13. Sterilize for 12 minutes.
14. Seal, turn and wrap.
15. Lower it into the cellar after 48 hours.

Advice... You can add onion and vegetable oil to the recipe. Sliced ​​onions are placed on the bottom and very top of the jars, and the oil is poured in before pouring the marinade.

No sterilization recipe

To avoid sterilization, you will have to be patient and pour boiling water over the vegetables three times. The first two times, the pouring consists only of boiling water, and the last time - with a ready-made marinade.

Ingredients:

• 700 g of cucumbers;
• 3 cloves of garlic;
• dill umbrella;
• peas to taste;
• a bunch of dill;
• 2 carnation buds;
• 2 tbsp. l. salt;
• 5 tbsp. l. Sahara;
• 3 tbsp. l. vinegar (9%).

Cooking method:

1. Soak the cucumbers for 8 hours. It is better to leave it overnight, and start harvesting in the morning.
2. Rinse the jar with a soda solution, rinse with cold water several times. Make sure they are free of chips or cracks.
3. Wash the cucumbers, use a brush if necessary. Cut off the ponytails.
4. Put cloves and garlic on the bottom of the jar.
5. Chop the greens.
6. Fill the jar with cucumbers.
7. Put chopped herbs, dill umbrella on top.
8. Boil water.
9. Pour boiling water into a jar.
10. Cover with a lid, cool for 20 minutes.
11. After 20 minutes, drain the water back into the pot. You can use a special lid with small holes.
12. Boil the water again. Pour boiling water into a jar and notice how much the volume of liquid has decreased. Cucumbers should be completely in water.Cool for 10 minutes.
13. Drain the water back again. If it is obvious that this time there is not enough water, then add boiled water to the pan.
14. Add salt, sugar and pepper immediately.
15. Boil the boiling marinade for a minute, then pour in the vinegar and stir.
16. Remove from heat, fill jar halfway immediately. After 10-15 seconds, fill the entire jar.
17. Plug up. Turn over, make sure everything is sealed. Wrap it up.
18. After 72 hours, lower it into the cellar.

Tips from experienced housewives

Useful recommendations are never superfluous, even for those who are no longer new to the blanks:

1. If you want to get very crispy cucumbers, then the boiling marinade needs to be slightly cooled. It usually takes 2-3 minutes, after which the hot sauce is poured into the jars.
2. Sweet and sour cucumbers go perfectly with onions. Use any type of onion. You don't even need to cut it into rings, but simply cut the onion into large pieces and place it between the cucumbers.
3. If you are using powdered mustard, add it either to the bottom of the can or to the boiling marinade. But mustard in grains is better absorbed if you put it on the very top.

Let's sum up

Sweet and sour cucumbers for the winter are not difficult at all. Sugar and vinegar or citric acid are responsible for the sweet and sour aftertaste, so it is strongly not recommended to change their ratio indicated in the recipe. Such vegetables go well with onions, garlic, tomatoes, mustard, dill, parsley. It is better to give up celery and horseradish. You can prepare cucumbers with or without sterilization. In the second case, a triple fill is required.

Store the cucumbers upside down under a warm material for the first 24-72 hours. After the time indicated in the recipe, transfer the blanks to a cool and dark place.