The best recipes for salting sweet cucumbers for the winter in jars from experienced housewives

Pickles are on the table in almost every home. But not all have tasted sweet. If sweet cucumbers for the winter are new to you, we recommend that you carefully read the recipes. You will be surprised at the simplicity of preparation, and your guests will remember such a treat for a long time.

From the presented recipes for pickling sweet cucumbers for the winter in jars, everyone will choose the one suitable for themselves. And advice on recipes will ensure long storage, rich taste and indescribable aroma of this snack.

Features of harvesting sweet cucumbers

Important rules for cooking sweet cucumbers:

1. The most important rule is cucumbers should not be overripe... It won't be so sweet anymore. It is optimal to choose fruits no more than 12 cm long. It is advisable not to use too "pot-bellied".
2. Before proceeding with the preparation, cucumbers need to be soaked in cool water... This will leave the excess bitterness, the peel will become softer, which means it will absorb the entire aroma of the marinade. You can even leave the cucumbers in the water overnight if you pick them late at night. And in the morning, start rolling the cans.
3. The amount of sugar must exceed the amount of salt is three times or more.

How to close sweet cucumbers for the winter

There are two preparation methods: with and without sterilization... And the recipes themselves are great. However, it should be borne in mind that sterilization is the best way to extend the shelf life of the blanks.

With sterilization

Cooking method:

1. Sterilize the jars (in the oven, over a kettle, over a boiling pot).
2. Boil the lids.
3. Put herbs and spices on the bottom.
4. Fill the jars with vegetables.
5. You can put garlic or leftover herbs on top.
6. Boil water with salt, sugar, black peppercorns.
7. Pour vinegar into boiling water and remove from heat.
8. Fill the jars with the marinade and cover.
9. Sterilize for 20 minutes.
10. Roll up the blanks.

This is the classic sterilization workpiece algorithm... If time permits, you can use double pouring: first pour boiling water over the jars, let stand for 10-12 minutes, then boil the same water with salt, sugar and vinegar and re-pour into jars.

Without sterilization

Proceed as follows:

1. Rinse the jars thoroughly. Soda works best for this. Any contamination will provoke the growth of bacteria and the workpieces will deteriorate.
2. Fill dry jars with spices, herbs, vegetables.
3. Boil water.
4. Pour boiling water over the contents of the jars. Leave it on for 25 minutes. Remember to cover with lids.
5. After 25 minutes, drain the water back, boil it again.
6. Pour boiling water over vegetables for 15 minutes.
7. Drain the water again, boil a third time.
8. Pour salt, sugar, pepper, bay leaf into boiling water. Mix thoroughly, boil for 3-5 minutes.
9. Pour in vinegar and remove from heat.
10. Gradually fill the jars with the marinade.
11. Close immediately.

Citric acid can be used instead of vinegar.

Council. The shelf life is increased by adding a crushed aspirin tablet (1 pc. Per liter jar). Add aspirin before the last pour.

The best recipes

Sweet cucumbers go well with any table. The small size and sweetness of the fruit will attract guests and even the smallest family members. There are many variations on how to make sweet cucumbers.: sweet and salty, sweet and sour, sweet and hot, whole or in pieces.

Whichever recipe you use, the cucumbers will be crispy anyway.

Sweet and sour cucumbers

Ingredients:

• 2 kg of cucumbers;
• 100 ml vinegar;
• 3 cloves of garlic;
• 50 g of salt;
• 70 g sugar;
• 1 liter of water;
• dill, parsley;
• spices to taste.

Cooking method:

1. Rinse the cucumbers.
2. Remove the ponytails.
3. If there are too sharp thorns on the peel, peel them off with a knife without damaging the peel itself.
4. Place the spices at the bottom of the jars (bay leaf, currant leaf and peppercorns).
5. Fold cucumbers into jars.
6. Place the garlic and greenery branches at the very top.
7. Boil water.
8. Pour boiling water over vegetables. Cover and let sit for 25 minutes.
9. Drain the water back, boil it again.
10. Pour boiling water over the jars, leave for 20 minutes.
11. Drain the water again, add salt and sugar. Boil, stirring occasionally.
12. Pour all the vinegar into the boiling marinade and immediately remove from heat.
13. Pour the finished marinade into the jars, pouring it in gradually.
14. Seal containers immediately.
15. Store the jars wrapped up and upside down for the first 24 hours.

Cucumbers according to this recipe are very tasty. They do not taste bitter, and after them there is no feeling of thirst. Sweet and sour vegetables go well with outdoor barbecue and homemade meat dishes. And potatoes, cooked in any form, together with such cucumbers will go away in a couple of minutes.

It is interesting:

The benefits and harms of pickled cucumbers

Why cucumber jars explode and how to avoid it

Why pickles get soft and how to prevent it

Sweet-spicy billet

Ingredients:

• 5 kg of vegetables;
• 5 cloves of garlic;
• 1 liter of water;
• 3 pcs. carnations;
• allspice to taste;
• black peppercorns;
• 40 g of salt;
• 5 tbsp. l. Sahara;
• 1 tbsp. l. vinegar essence (70%);
• dill;
• parsley;
• 1 bay leaf.

How to cook:

1. Sterilize the jars using any conventional method. Do not forget that the jars must first be washed well.
2. Prepare your vegetables. Cut off the stem. Wash and dry the fruit.
3. Put peppercorns, allspice, cloves and all the greens on the bottom of the jars.
4. Place the cucumbers on top. Too large can be cut across.
5. Place the garlic cloves at the very top.
6. Boil water.
7. Pour boiling water into jars. Leave it on for 15 minutes.
8. Drain the water back into the pot. Add salt, sugar, bay leaf.
9. Bring to a boil.
10. Pour vinegar into boiling water and turn off the stove immediately.
11. Stir the marinade for 5 seconds and pour over the vegetables.
12. Make sure the cans are filled to the very top with liquid.
13. Close the jars with boiled lids.
14. Turn over, wrap up, keep out of sunlight.
15. Remove to permanent storage after two days.

Sweet pickles

The cooking recipe is similar to the previous ones. The difference is in the dosage of salt and sugar.

Ingredients:

• 1 liter of water;
• 5 kg of medium-sized cucumbers;
• 1 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 1 tbsp. l. vinegar essence (70%);
• 1 dill umbrella in each jar;
• raspberry leaves;
• 3-4 sprigs of parsley;
• peppercorns for the marinade.

Cooking method:

1. Sterilize the jars. Do not forget to boil the lids before rolling.
2. Cucumbers should be medium, and preferably small. Cut off the stalks. Check for signs of rotting or overripe.
3. Place raspberry leaves and parsley at the bottom of the jars.
4. Fill the jars with cucumbers. Try to leave less room for air. At the very top will be a dill umbrella.
5. Boil water and pour boiling water over vegetables.
6. After 25 minutes, drain the water back into the pot.
7. Add salt, sugar and pepper. Mix thoroughly. Boil for 5 minutes.
8. Pour in vinegar essence. Stir and remove from heat.
9. Fill jars with marinade.
10. Roll up the covers.
11. Turn over and leave to cool at room temperature.

Note! Instead of raspberry leaves, you can use currant or cherry.

Sweet cucumbers in butter slices

Cucumbers need to be sliced, so overripe cucumbers will definitely not work. Huge seeds and loose flesh are unlikely to impress guests and pets.

Ingredients:

• 4 kg of cucumbers;
• 100 g of salt;
• 4 cloves of garlic;
• 250 ml odorless vegetable oil;
• 280 g sugar;
• 200 ml vinegar (6%);
• black peppercorns;
• currant leaves;
• greens to taste.

How to cook:

1. Rinse the vegetables well. Cut into circles no more than 2.5 cm thick.
2. If there is excess water from the cucumber, drain it.
3. Transfer the chopped vegetables to any container. Add salt and sugar.
4. Chop the garlic. Add to cucumbers.
5. Finely chop the greens. Pour into a container as well.
6. Mix well.
7. Pour in the oil. Mix thoroughly.
8. Pour in half the vinegar dose.
9. Stir and let sit for 3 hours.
10. Sterilize the jars.
11. Put currant leaves and peppercorns on the bottom.
12. Pour the rest of the vinegar into the mass. Stir.
13. Divide the resulting mixture into jars.
14. Boil the lids.
15. Sterilize the cans for 10 minutes and roll up.
16. Turn over and wrap for 24-30 hours.

Important! For 3 hours, cucumbers can provide additional juice. Drain gently before placing vegetables in jars.

With mustard

Spicy cucumbers are good even with fish dishes.

Ingredients:

• 0.8-1 kg of cucumbers;
• 1 tsp mustard beans (note the expiration date);
• 1-2 cloves of garlic;
• 1 liter of water;
• dill;
• black peppercorns;
• 1 tbsp. l. salt;
• 2.5 tbsp. l. Sahara;
• 1 tsp vinegar essence (70%).

Cooking method:

1. Sterilize the jars and boil the lids.
2. Make sure the cucumbers are clean and fresh.
3. Put the dill and peppercorns on the bottom of the jars.
4. Fill containers with vegetables.
5. Place the garlic cloves on top.
6. Boil water and pour boiling water over vegetables.
7. After 25 minutes, drain the water back and repeat the procedure.
8. When boiling water for the third time, add salt and sugar and stir to dissolve.
9. While the marinade is boiling, pour dry mustard into the jars and pour in the vinegar.
10. Fill immediately with boiling marinade.
11. Close the cans and wrap. Don't forget to turn it over.

Note! Mustard that is approaching the end of its shelf life will not be fragrant. Therefore, look at the shelf life in the store.

With vinegar

When prepared in this way, the cucumbers are crispy. Onions add flavor. It goes well with sweet vegetables, so don't be afraid to add it to recipes with a lot of sugar.

Ingredients:

• 2 kg of cucumbers;
• 1 medium onion;
• 2 cloves of garlic;
• 2 tbsp. l. salt;
• 6.5 tbsp. l. Sahara;
• 1.7 liters of water;
• 100 ml vinegar (9%);
• dill;
• peppercorns.

Cooking method:

1. Wash baking soda containers and sterilize. Do not use detergents.
2. Choose medium sized cucumbers. Remove the stalk, cut off the ends on both sides.
3. Cut the onion into half rings.
4. Place greens and peppercorns at the bottom of the containers.
5. Fill the jars with cucumbers, placing the onion rings between the fruits.
6. The garlic should be at the very top.
7. Boil water. Add salt and sugar to boiling water. Stir, bring to a boil again.
8. Pour in vinegar. Remove from heat.
9. Pour the marinade into the jars. Cover with lids.
10. Submit the jars for 15 minutes sterilization.
11. Close the jars with lids, turn over and wrap them for two days.

Other recipes for harvesting cucumbers:

Pickled cucumbers with grape vinegar

How to cook pickled cucumbers

How to salt gherkins tasty, quick and easy

With citric acid

This recipe will appeal to those who love the sour taste in winter preparations.

Ingredients:

• 2 kg of cucumbers;
• 3 cloves of garlic;
• 2 tbsp. l. salt;
• 5 tbsp. l. Sahara;
• 2 liters of water;
• 1 tbsp. l. citric acid;
• dill;
• parsley;
• Bay leaf;
• peppercorns;
• allspice.

Cooking method:

1. Sterilize clean jars. Check for cracks.
2. Wash the cucumbers and dry on a towel.
3. At the bottom of the containers, place a sprig of parsley, 1 clove of garlic and allspice.
4. Next, fill the jars with cucumbers. Place the garlic cloves between the fruits.
5. Boil water.
6. Pour boiling water into jars and leave for 20 minutes.
7. Drain water into a saucepan, boil again.
8. Refill vegetables. Leave it on for 15 minutes.
9. Boil the water a third time.Add salt, sugar, allspice and bay leaf at once.
10. After boiling, cook for 5 minutes.
11. While the marinade is boiling, add citric acid to the jars.
12. Pour the boiling marinade over the vegetables, immediately close the lids.
13. Flip and wrap.

Note! You will notice that a little less water is placed in the cans than indicated in the recipe. It should be. With triple boiling, some of the moisture evaporates, and some are taken by cucumbers and herbs.

Let's sum up

Fruits no longer than 12 cm are suitable for harvesting sweet cucumbers. Pre-soaking will relieve bitterness and carefully prepare the skin of vegetables for saturation with marinade. Vegetables can be prepared in two ways: with and without sterilization. The non-sterilization method involves triple pouring and a high concentration of vinegar.

To make the cucumbers sweet, there must be three times more sugar than salt. At your discretion, you can cook sweet and sour, hot and sweet, salty and sweet vegetables. Such preparations are ideal for meat dishes.