The most delicious recipes for preserving cucumbers for the winter

At the end of July, the time begins, beloved by many housewives and summer residents - the harvesting season, when continuous work is in full swing: grown vegetables and fruits are preserved for storage for the winter. It is believed that the most delicious cucumber preparations are obtained from July 20 to August 6. At this time, the cold dew has not yet begun, and crisp elastic vegetables grow in the beds.

Features of preservation of cucumbers

When canning, the variety of vegetables is of great importance.: salad varieties and hybrids are not suitable for blanks. The surface of such cucumbers is covered with white thorns, the skin almost does not let the salt solution pass through, as a result, voids are formed in the fruits.

Preservation methods

How to preserve cucumbers? They are salted, pickled, rolled up with salt or with other vegetables, they are used for making salads and snacks. There are hundreds of preservation recipes gherkins, medium and large cucumbers. Vegetables are combined with tomatoes, bell peppers, radishes and other fruits.

In winter, the body receives additional vitamins and minerals from such preparations, which are so lacking. Canned vegetables are a great way to diversify your diet during the cold season.

Preparation for conservation

In order for the blanks to be well preserved, they carefully handle the processing of products... Hygiene factors are critical, as are the choice of ingredients and containers for vegetables.

Selection and preparation of containers

Most housewives use glass containers of various sizes for blanks. The smooth shape around the neck and bottom of the cans reduces stress during heating and cooling - such containers are resistant to sudden changes in temperature.

Tightness is another important condition... Even the smallest hole in a jar or lid will spoil your vegetables. Pathogenic bacteria and fungi - pathogens of intestinal infections - enter the container through the crack.

Important! To check the integrity of the container, they knock on it with a stick or pencil. If damaged, the sound will be dull and rattling.

Various types of caps are available for sealing preservationwhich have their own advantages and disadvantages:

1. Tin, closed with a special seaming machine, are easy to operate, have a low price, preservation with them is stored for a long time. It can be difficult to roll up cans with such lids, and if closed incorrectly, there is a risk of damage to the entire batch.
2. Twist-off - easier to close than others, reusable. It can be more difficult to open them, the price is higher than that of metal options.
3. Glass - environmentally friendly, but rarely on sale.
4. Plastic - cheap, comfortable. They are not used for all blanks and ensure the safety of products only for a certain period.
5. Reusable vacuum - they last much longer compared to other types, are made of safe materials, are convenient to use. However, there are cases of premature spoilage of vegetables and changes in their taste.

Before use, jars and lids are carefully processed solution of baking soda or soda ash (1 tsp per 1 liter of water). Depending on the degree of soiling, the containers are soaked for up to 30 minutes. Then washed with a washcloth and a brush, rinsed with clean hot water, dried with the neck down. Before filling with vegetables, the container is sterilized in the oven or microwave.

Selection of cucumbers

For harvesting, only freshly picked vegetables with small seed chambers are used. Even a little storage of vegetables before canning degrades their quality.

The largest cucumbers are:

• pickles - 3-5 cm;
• gherkins - 5–7 and 7–9 cm;
• greens - no more than 12 cm.

The smaller the fruits, the more valuable they are. when processing.

Preparation of ingredients

The sorted fruits are soaked in cold water, periodically replacing it, no more than 6 hours... This restores the turgor of vegetables and reduces the bitterness in them. After the cucumbers are gently washed with a soft brush. Fruits longer than 11 cm are cut into 2-3 cm slices.

Important! In one container vegetables of the same size and of the same type are canned.

Washed greens are cut with a stainless steel knife into pieces 3-5 cm long, unless the recipe says otherwise. Peeled garlic is chopped with a knife or pounded.

The best recipes

We suggest adding new and interesting ones to a wide range of cucumber preservation recipes.

In korean

The preparation is short and the result is excellent.

Ingredients:

• 4 kg of cucumbers;
• 1 kg of washed and peeled carrots;
• 200 g granulated sugar;
• 200 ml of sunflower oil, 9% vinegar;
• 1 tbsp. l. ground red pepper;
• 2 tbsp. l. pounded garlic cloves.

Cooking method:

1. Cut the prepared cucumbers into 8 pieces.
2. Grind carrots for Korean salads, mix with seasonings.
3. Keep vegetables in the cold for about 4 hours.
4. Pack up, place the jars for sterilization for 10 minutes.
5. Roll up the container, cover with a blanket or blanket until it cools.

Conifers

Those who take care of their health and do not use vinegar will like the “coniferous” recipe.

You will need:

• 2 kg of cucumbers;
• 3 young pine branches, cut to 7-10 cm;
• 2 tbsp. l. salt and sugar;
• 1.3 liters of apple juice without sugar.

Preparation:

1. Remove the tails from soaked cucumbers.
2. Pour boiling water over the fruits, then cool sharply with ice water.
3. Place in a jar, alternating with chopped coniferous branches.
4. Boil the apple juice with salt and sugar.
5. Add the boiling filling to the contents of the cans, let stand for 10 minutes and drain.
6. Repeat the procedure twice.
7. Cork the jars and leave warm to cool.

Harvesting other vegetables:

How to make delicious canned tomatoes for the winter

How to cook canned zucchini for the winter

A selection of recipes for canned green beans

With pumpkin

An original mixture of cucumbers and pumpkin will appeal to all lovers of assorted dishes

Ingredients:

• 3-4 fresh cucumbers of the same size;
• 100-150 g of peeled pumpkin;
• 1/2 tsp. dill and mustard seeds;
• 1-2 bay leaves;
• 3 slices of lemon or lime;
• a sprig of parsley;
• 2 tsp granulated sugar;
• 1 tsp salt;
• 1 tbsp. l. 6% wine vinegar;
• 220 ml of water.

How to cook:

1. Trim the tails of prepared cucumbers. Cut each fruit vertically into 4 pieces.
2. Divide the peeled pumpkin into the same pieces.
3. Pack vegetables into jars.
4. Add seasoning to them.
5. Chop the lemon or lime into small slices in the shape of a triangle, arrange in jars with the parsley.
6. Boil water, dissolve salt and sugar in it.
7. Fill the blanks with brine and wine vinegar.
8. Sterilize jars with lids for 20-30 minutes.
9. Leave everything warm until cool.

In Polish

Onions and carrots in the composition perfectly complement the taste of cucumbers.

It will take:

• 10 kg of small cucumbers;
• 10 pieces. carrots;
• 50-60 g of small onions;
• 4 heads of garlic;
• 10 liters of water;
• 0.5 l of 9% vinegar;
• 0.6-1 kg of salt;
• 25–30 black peppercorns;
• 15–20 pieces of bay leaves.

Preparation:

1. Pour boiling water over cucumbers without tails and immediately lower them into ice water.
2. After making several punctures with a knife or needle, roll in salt.
3. Put in an enamel dish in the refrigerator for 12 hours, pressing with oppression.
4. Cut the carrots into pieces of the same size, blanch with the onion for a few minutes.
5. Place garlic, cucumbers at the bottom of the prepared jars, add onions and carrots, a few peas of pepper and bay leaves.
6. Boil water and salt. Add vinegar.
7. Pour the hot brine into the jars.
8. Pasteurize containers of 1 liter at + 90 ° C for 20–30 minutes, 3 liters for 30–40 minutes.
9. Wrap the blanks, leave to cool.

In Ukrainian

A simple recipe for instant cucumbers that men will especially like.

Ingredients:

• 4 kg of cucumbers;
• 1 tbsp. l. granulated sugar, salt, 9% vinegar, vegetable oil;
• 2 tbsp. l. ground black pepper, powdered mustard, crushed garlic.

Brine:

• 3 liters of water;
• 1 tbsp. l. salt;
• 1.5 tbsp. l. granulated sugar;
• 1.5 tsp citric acid.

How to cook:

1. Cut the cucumbers vertically into 4 parts, put in an enamel container, season with spices, stir, and stand for 3 hours.
2. When the vegetables begin to produce juice, pack them in 1 liter jars.
3. Dissolve salt, sugar, citric acid in water. Boil everything.
4. Fill the container with prepared brine, sterilize for 20 minutes and seal.

"Drunk" cucumbers

With the addition of a small amount of alcohol, such preparations will remain transparent for a long time, and the cucumbers will remain crispy.

For filling you will need:

• 1.5 liters of water;
• 3 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1 tsp 9% vinegar;
• 2 tbsp. l. vodka.

Cooking method:

1. Boil water and dissolve salt and sugar in it.
2. Add vodka and vinegar to each jar before pouring the brine.

To bookmark in a bank take:

• 2 kg of small green cucumbers;
• horseradish root;
• dill umbrellas;
• currant leaves;
• 4-5 cloves of garlic.

Cooking method:

1. Place chopped horseradish root, dill, currant leaves, garlic at the bottom of the cans.
2. Add cucumbers without tails, pour in boiling brine.
3. Sterilize jars for 15 minutes.

Read also:

How to preserve corn for the winter at home

How to preserve garlic for the winter is tasty and simple

The best ways to harvest hot peppers for the winter

With chili sauce

Vegetables in a hot sauce are especially crispy.

Ingredients:

• 6 tbsp. water;
• 2 kg of cucumbers;
• 1 tbsp. sugar and 9% vinegar;
• 2 tbsp. l. salt;
• 6 tbsp. l. chili sauce;
• dill with umbrellas;
• cherry and currant leaves;
• horseradish;
• allspice peas;
• garlic.

Cooking method:

1. Cut the garlic into several slices vertically.
2. Place washed spices at the bottom of the cans, cucumbers on top.
3. Pour in boiling water and leave the jars covered for 5 minutes.
4. Pour the liquid into a saucepan and boil with 1/2 tbsp. Sahara.
5. Refill the jars for 5 minutes.
6. Measure 6 tbsp. pouring, boil it with spices and chili sauce.
7. Add vinegar when the marinade is removed from the stove.
8. Sterilize jars with filling with the lids covered for 10 minutes.
9. After changing the lids, tightly seal the containers, turn over and cover with a warm cloth until it cools.

Canned cucumber salad "Winter"

Cucumbers of irregular shape and large sizes are suitable for harvesting, since they are crushed.

Ingredients:

• 5 kg of cucumbers;
• 1 kg of onions;
• 300 g dill;
• 0.5 tbsp. 9% vinegar;
• 5 tbsp. l. Sahara;
• 2 tbsp. l salt;
• peppercorns to taste.

Cooking method:

1. Cut the cucumbers into rings, cut the onions into half rings.
2. Place the vegetables in an enamel bowl, add salt and set aside for 30 minutes until a sufficient amount of juice appears.
3. Chop the washed dill.
4. Stir sugar and salt with vinegar, cucumbers and dill.
5. Bring the thoroughly mixed mixture to a boil, stirring constantly.
6. If the color of the cucumbers changes, remove the pan from the stove and pack the salad into prepared jars.
7. Fill containers to the very top so that the contents are covered with filling.
8. Wrap the jars until they cool.

Canned in cool brine

Such a blank is stored all winter in an apartment without loss of quality and taste.

It will take:

• 2 liters of water;
• 2 kg of cucumbers;
• 200 g of salt;
• 2 cloves of garlic, chopped
• 1 tsp 70% vinegar essence;
• horseradish root and leaves;
• cherry and blackcurrant leaves.

Cooking method:

1. Place the prepared cucumbers and spices in glass, ceramic or enamel dishes.
2. Pour in the brine from chilled boiled water and salt so that it covers the vegetables, leave for 3 days.
3. Rinse the cucumbers with running water, place in jars, fill them with boiling water for 10 minutes.
4. Pour out the liquid, repeat the procedure.
5. Add vinegar to boiling water. Cork the jars, place in heat to cool.

With pepper

The combination of cucumbers and bell peppers is a safe bet for those who like mixed preserves.

For one can of 1 liter, take:

• 1-2 bell peppers;
• 2-3 cloves of garlic;
• 1-2 umbrellas of dill;
• 2-3 black peppercorns;
• 1 tsp 70% vinegar essence.

The pickle is prepared from:

• 1.5 tbsp. l. salt;
• 2-2.5 st. l. Sahara;
• 1 liter of water.

Cooking method:

1. At the bottom of sterile jars, place spices and sweet peppers, chopped in circles or along.
2. Add cucumbers without tails on top.
3. Fill the jars with boiling water, set aside for 25-30 minutes.
4. Pour out the water, and fill the jars with ready-made filling of water, sugar, salt.
5. Wait 30 minutes, pour everything out, boil.
6. Return back to containers, add vinegar essence.
7. Close the cucumbers, cool them warm.

With gooseberry

The original combination of gooseberries and cucumbers will delight gourmets.

Ingredients:

• 4 kg of cucumbers;
• 0.5 kg of red or yellow ripe gooseberries;
• 1 head of garlic;
• 10 cherry leaves;
• 5 currant leaves;
• horseradish leaf;
• 2 dill umbrellas;
• 10 peas of black or allspice;
• 10 carnation buds.

For brine:

• 3.5 liters of water;
• 6 tbsp. l. salt;
• 9 Art. l. Sahara;
• 80 ml of 70% vinegar essence.

How to cook:

1. Mix chopped cucumbers, garlic and herbs thoroughly in an enamel bowl.
2. Fill sterile jars with the resulting salad.
3. Pour boiling water into containers, wait 15 minutes.
4. Drain the liquid, repeat everything twice.
5. Add spices to the brine, boil.
6. When the pour is removed from the heat, add the vinegar essence.
7. Fill the jars so that the liquid comes out slightly over the edge.
8. Seal the blanks with lids, allow to cool in warmth, placing them with their neck down.

Cooking tips

For harvesting canned cucumbers for the winter use only ordinary (coarse) salt... Enriched with iodine is not suitable as it softens vegetables.

By the way! Bay leaves are used in reasonable amounts so that there is no bitterness.

To keep the cucumbers crisp, before canning, they are soaked for 4-6 hours.

Storage advice

The blanks prepared according to the recipes given are stored at home.

Canned cucumbers with pasteurization, stored at a temperature not higher than + 15 ° C and a relative humidity of 75% for 2 years.

Rolled up without pasteurization - at a temperature not higher than + 2 ° С for 6-10 months.

The room is chosen dark and dry.: an insulated balcony or storage room is suitable for this.

Conclusion

In order for the cucumbers to be tasty and of high quality in winter preparations, they and the container itself are carefully examined for damage, jars and lids are sterilized. Only fresh vegetables are used, usually of the same size.

Step-by-step and correct preparation will allow you to store blanks for up to 12 months or more in a city apartment. To select the most delicious recipe for cucumbers for the winter, they choose both familiar, already proven options, and new ones.