The most delicious crispy canned cucumber recipes from experienced housewives

Fragrant, crunchy canned cucumbers are one of the main preparations for the winter for every housewife. They are served to the table with any side dishes instead of fresh vegetables and added to many dishes - hot, salads, snacks.

Selection and preparation of cucumbers

Canning is an easy and convenient way to keep stock of vegetables for the winter.... Each hostess has a signature recipe in stock that is most liked by relatives and guests. There are dozens of cucumber cooking options, and they all differ in taste thanks to the individual components that make up the marinade.

The taste of the finished product depends on the correct choice of the main ingredient... For canning, domestic varieties are used that ripen by July - August. Imported vegetables contain a large amount of nitrates, which accelerate ripening and make cucumbers unsuitable for harvesting.

When choosing vegetables, pay attention to the following features:

• small, elastic, dense cucumbers are suitable for blanks;
• to fill one can, they try to use copies of the same size, even and not curved;
• bright green fruits are suitable for canning, which have pimples with black thorns;
• before canning, washed cucumbers are poured with cold water for 2-3 hours - this procedure gives the fruits sufficient moisture and makes them crisper and denser when finished.

For harvesting, fruits with a thin, not rough peel are chosen.... It is advisable to taste them so as not to spoil the pickles with bitterness.

Reference. Trimming the tips of cucumbers is optional. Some housewives remove them before canning, believing that this will give the dish aesthetics, while others leave it. Bitterness sometimes accumulates in these places.

How to make canned cucumbers crispy

So that the preparation retains the piquant taste and aroma, as well as the main feature - crunch, housewives use various spices and seasonings.

What does the crunch depend on, what additives give it

The main components on which the presence of a characteristic, pleasant taste of cucumbers depends, - horseradish root, fresh currant and cherry leaves. Culinary experts recommend adding horseradish leaves to taste the marinade and preserve the firmness of vegetables.

The best recipes for blanks in cans of 1 liter / 3 liters

Before canning, jars and lids are washed and sterilized in any convenient way... All components are also washed and cut.

Depending on the volume of the selected container, the optimal amount of ingredients is selected... Water for the marinade is added until the jar is filled to the brim. Each housewife independently adjusts the optimal set of spices, based on personal preferences.

With mustard

In this recipe, mustard gives a special piquancy to the product.

For cans with a volume of 1 l / 3 l you will need:

• 700 g / 1.5 kg of cucumbers;
• 0.5 tsp / 1.5 tsp dry mustard;
• 2/4 cloves of garlic;
• a pinch of ground black pepper;
• 1 tbsp. l. / 2.5 Art. l. Sahara;
• ¾ Art. l. / 2 st. l. salt;
• 20 ml / 50 ml odorless vegetable oil;
• a pinch of chopped dill.

Before cooking using this technology, the ends are cut off, since the main product is preserved not entirely, but in slices.

Preparation:

1. Cut vegetables into slices lengthwise 1.5 mm thick.
2. Chop the garlic with a knife.
3. Mix salt and sugar, mustard powder and pepper, garlic and dill with cucumbers.
4. Add vegetable oil and a few tablespoons of cool water to the vegetable mass.
5. Put the resulting mixture in sterile jars, tamp it slightly, leave for 2 hours until juice forms.
6. Put jars in a pot with a covered bottom and cover with lids, add hot water not to the very top and put on the stove.
7. After boiling, sterilize for 20-30 minutes, then seal and turn over the jars.

For gradual cooling, the container is wrapped in a warm blanket for a day or two. This significantly reduces the likelihood of cans swelling and damage to the workpiece.

Cucumbers "Villainous"

This recipe assumes the addition of vodka. It will make the taste of the finished snack more intense, piquant, and enhance the aroma of spices.

For liter and three-liter cans, respectively, take:

• 700 g or 1.5 kg of greens;
• 2/4 leaves of horseradish and currant leaves;
• 2/4 umbrella of dill;
• 50 g / 150 g of vodka;
• 5 g / 15 g citric acid;
• 3/6 cloves of garlic;
• horseradish root 2-3 cm in size;
• 2 tbsp. l. / 4 Art. l. salt and sugar.

Cooking technology:

1. Wash the greens, peel the horseradish root.
2. Boil the brine water, adding salt and sugar in the process.
3. Put greens, horseradish root and cucumbers as tightly as possible in sterile jars.
4. Pour vegetables with salted marinade for 15 minutes, pour into a saucepan.
5. Boil the brine again, add whole garlic cloves without chopping.
6. Pour citric acid at the end and pour in vodka, immediately pour the finished marinade into the jar.

Leave sealed jars upside down for a day. The appetizer will be ready in 1 month.

Pickled with lemon

To diversify the classic taste of their favorite preparation, housewives add lemon to the marinade. It also acts as a preservative and prolongs the shelf life of the product.

Based on cans with a capacity of 1 and 3 liters, ingredients will be required respectively:

• 700 g or 1.5 kg of vegetables;
• 3/5 horseradish leaves;
• 2/5 currant leaves;
• 2/5 cloves of garlic;
• 0.5 / 1 lemon;
• 1 tbsp. l. / 2.5 Art. l. salt;
• 3 tbsp. l. / 5 Art. l. Sahara;
• 5 ml / 15 ml vegetable oil;
• 5 ml / 10 ml vinegar.

Soak the cucumbers before cooking, sterilize the jars. The process will not cause difficulties even for novice cooks:

1. At the bottom of dry jars, put herbs, garlic with whole teeth and lemon sliced ​​into slices.
2. Fill the container tightly with cucumbers.
3. Put chopped horseradish root on top.
4. Pour vegetable oil into the jar based on the volume of vegetables that fit into it;
5. Boil water with salt and sugar, add vinegar after 5 minutes.
6. Quickly pour in the marinade, cover the jars and leave for 15 minutes.
7. Once again, pour the brine into a saucepan, boil and pour over the cucumbers.

Seal cans, turn upside down and wrap them with a blanket for a day. Store the workpiece in a pantry or cellar, in a dark and cool place.

In Polish

This original appetizer will not leave indifferent any gourmet. Its main feature is its characteristic spice.

For the simplest recipe for 1 liter and 3 liter cans, you will need:

• 650-700 g / 1.5 kg of cucumbers;
• 0.2 kg / 0.6 kg onions;
• 2 pcs. / 5 pieces. sweet pepper;
• 1 bunch of fresh dill;
• 3/8 cloves of garlic;
• 100 ml / 250 ml odorless vegetable oil;
• 1 tbsp. l. / 2.5 Art. l. salt;
• 2 tbsp. l. / 5 Art. l. Sahara.

Before canning, prepare all vegetables, wash and peel peppers and onions, cut them into rings.

How to cook:

1. In a deep bowl, combine cucumbers, paprika, onions, garlic, add chopped dill, salt and sugar.
2. Add oil to the mass, mix.
3. Pour in vinegar, mix again, leave for an hour.
4. Transfer the container with the vegetable mass to the stove and bring to a boil over low heat.
5. Cook for 15 minutes, arrange in sterile jars.
6. Close the lids, turn over and wrap with a blanket overnight.

It's better to try a savory snack no earlier than a month later. During this time, all the components are saturated with taste and filled with the aroma of spices.

Take a note:

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Recipes for canned watermelons for the winter without sterilization

The most delicious recipes for salting eggplant for the winter in jars

Sweet crunchy cucumbers

From the calculation for liter and three-liter cans, products will be required:

• 600 g / 1.6 kg of cucumbers;
• 2/5 currant leaves;
• 2/6 cherry leaves;
• 800 ml / 1.9 l of water;
• 50 g / 150 g sugar;
• 40 g / 130 g salt;
• 50 ml / 100 ml vinegar;
• 2/4 umbrella of dill.

The finished product has a mild sweetish taste. Suitable as an independent snack to the table.

Preparation:

1. Cut off the tips of soaked cucumbers.
2. Put fresh leaves on the bottom of sterile jars, tamp vegetables.
3. Pour boiling water over containers to the brim, leave for 3-4 minutes.
4. Drain all the jars into a large saucepan.
5. Add salt, sugar in an amount proportional to the total volume of water.
6. Bring the marinade to a boil, pour in the vinegar.
7. Pour the pickles over the brine and quickly seal.

Turn the container upside down with the lids, and after 24 hours, put it in a dark place for storage. Cucumbers are ready to eat in 1.5 months.

Canned with mint, onion and carrot

The unique taste and ease of preparation are what attracts this recipe for housewives who prepare snacks for the winter.

For cans with a capacity of 1 liter and 3 liters, respectively, you will need:

• 600 g / 1.5 kg of cucumbers;
• 2/3 sprigs of fresh mint;
• 1/3 head of shallots;
• 1/2 large carrots;
• 2/4 cloves of garlic;
• 1 bunch of fresh dill;
• 1.5 st. l. / 4 Art. l. sugar and salt;
• 2/5 leaves of cherry and horseradish;
• 600 ml / 2.5 l of water;
• 2 tbsp. l. / 4 Art. l. apple cider or grape vinegar.

Small specimens are suitable for this recipe - they look aesthetically pleasing and appetizing.

Step by step technology:

1. Trim the edges of the fruit.
2. Cut the peeled carrots and onions into large rings.
3. Put cherry and horseradish leaves, vegetables, whole garlic cloves at the bottom of the jars. Add currant leaves if desired - they will add more flavor.
4. Place cucumbers tightly, put dill sprigs between them.
5. For the marinade, boil water with sugar and salt, pour over the container for 15 minutes.
6. Pour the brine into a saucepan, cook for 5 minutes and pour over the vegetables again.
7. Close containers quickly, turn over and wrap with a blanket.

The next day, transfer the workpiece to a cool and dark place. After a month, you can serve it to the table and enjoy the most delicious and unusual cucumbers.

Recipe "As in the store"

This method allows you to get spicy, aromatic, sweet and sour cucumbers. They are suitable for making snacks, vinaigrette and served with any side dishes.

For canning in cans with a volume of 1 l and 3 l, take:

• 700 g / 1.6 kg of main ingredient;
• 120 g / 300 g sugar;
• 2/4 leaves of cherry and black currant;
• 2/4 leaf of horseradish;
• 3 tbsp. l. / 7 Art. l. salt;
• 1 pinch of ground black pepper;
• 10 ml / 30 ml 70% vinegar essence.

Step by step cooking process:

1. Cut off the tips of the cucumbers.
2. Place the washed leaves on the bottom of the container, tamp the vegetables tightly.
3. Pour boiling water over the contents for 10-15 minutes.
4. Pour water into a saucepan and bring to a boil, dissolve sugar and salt, add vinegar at the end.
5. Pour the jars with boiling brine and roll up.

Be sure to keep the container upside down until the next day, wrapping it in a blanket.

With vinegar

One of the classic recipes for canning crispy cucumbers is the preparation with vinegar. For a liter and three liter jar you will need:

• 700 g / 1.5 kg cucumbers;
• 70 g / 200 g salt;
• 2 pcs. / 5 pieces. dill umbrellas, currant and cherry leaves;
• 1 tsp / 3 tsp 70% vinegar essence;
• 2/4 garlic cloves.

Canning process:

1. Put leaves and herbs in prepared sterilized jars.
2. Tamp the cucumbers tightly.
3. Pour boiling water over the container to the brim for 15-20 minutes.
4. Bring the water drained from the cans to a boil, dissolve the salt, pour in the cucumbers.
5. Pour in vinegar and quickly close the lids.

Turn hot containers upside down, place them away from radiators and wrap them with a blanket. After a day, put it in the closet or cellar.Cucumbers are fully cooked in 3-4 weeks.

With chili ketchup

Spicy preparation overshadows all the classic snacks. You will need hot ketchup, which is available in stores. If it is absent, homemade hot tomato sauce will do.

One liter and three liter cans will need:

• 700 g / 1.5 kg of cucumbers;
• 1 / 2.5 pack of ketchup;
• 0.5 tbsp. / 1.5 st. vinegar;
• 60 g / 150 g sugar;
• 1 tbsp. l. / 2.5 Art. l. salt;
• 0.8 l / 2.5 l of water;
• ground black pepper and peas to taste;
• 2/4 cloves of garlic;
• bay leaf to taste.

Gherkins or other small varieties are more suitable for the recipe. Large specimens are cut lengthwise into 4 parts or in half.

Cooking process:

1. Boil water, add salt and sugar, add vinegar.
2. While the brine is boiling, put spices, garlic and bay leaf in prepared clean jars.
3. Tamp the cucumbers as tightly as possible.
4. Pour in boiling marinade.
5. Move the covered jars into a saucepan, pour warm water and sterilize for 10-15 minutes over low heat.
6. Turn the sealed cans over, let them cool until the next day and transfer them to a convenient storage place.

Crispy cucumbers with oak leaves

This addition to pickles changes the usual taste. Oak leaves retain the firmness and firmness of cucumbers, making them crispy even in the absence of horseradish root. For a more pronounced aroma, spices are used along with this ingredient - marjoram, basil, oregano, parsley.

For workpieces with a volume of 1 liter and 3 liters, you will need:

• 700 g or 1.5 kg of cucumbers;
• 3/10 cloves of garlic;
• 1 tbsp. l. / 3 st. l. salt;
• 2/4 currant and oak leaves;
• 20 g / 50 g mustard seeds;
• 30 g / 100 g sugar;
• a pinch of allspice and spices if desired;
• 15 ml / 40 ml vinegar.

Canning procedure:

1. In the jars, put the herbs and garlic cut into plates in the bottom layer.
2. Add the selected spices and allspice.
3. Spread the cucumbers in dense layers in containers.
4. Top with mustard seeds, if desired - dill.
5. Pour sugar and salt into boiling water, pour the brine into jars 10 minutes after boiling.
6. After 15 minutes, return the marinade to the pan, bring to a boil again and pour over the vegetables.
7. Close the workpiece with metal caps and let cool upside down.

Keep pickles away from heating appliances and stoves. Suitable places are storage room, balcony and cellar.

Read also:

Delicious Canned Tomatoes: Best Recipes

How to cook canned zucchini for the winter

Cooking, seaming and storage tips

Experienced housewives are ready to share the intricacies and secrets of harvesting cucumbersto make them crispy and tasty even for beginners:

• fruits in jars are tamped very tightly so that even a small specimen can no longer be placed;
• for even salting, vegetables of the same size are placed in one container;
• a sprig of tarragon keeps the cucumbers firm and dense;
• iodized salt is not used for pickles - it will spoil the taste of the product;
• an excessive amount of garlic softens the texture of vegetables and makes them sluggish;
• horseradish leaves will prevent clouding of the marinade in case of long-term storage.

Only sterilized jars are used for closure. To increase the reliability of storage, the marinade is drained and poured into jars 2-3 times, holding for 6-7 minutes. At the last filling, add vinegar to the jar, if provided in the recipe, and seal tightly.

Important! Eating vegetables from jars with swollen lids is hazardous to health. This product should be discarded.

Conclusion

Preserving cucumbers for the winter is a simple and even enjoyable process. Adding various ingredients, experimenting with spices and herbs allow you to get original snacks and surprise loved ones.

For long-term storage of the product, lids and containers are sterilized - this avoids bloated cans and wasted time.