How to prepare crispy cucumbers with aspirin for the winter

Historically, cucumbers have become the most popular canned food in our country. In the old-fashioned way, acetic acid is necessarily a part of canned vegetables. In combination with table salt, it suppresses the vital activity of microflora, leading to spoilage of vegetables. Today, housewives suggest using aspirin (another name is acetylsalicylic acid) as a preservative. It works in a similar way.

In the article below, read the popular ways how to preserve cucumbers with acetylsalicylic acid, and choose the most delicious recipe for yourself and your family.

Why add aspirin when rolling cucumbers

To increase the safety of food in a food-safe form, aspirin is added when preparing canned vegetables at home.

It acts on pathogenic bacteria, preventing and suppressing their growth. At the same time, it protects the product from spoilage, mold, fermentation, and helps to keep the cucumbers dense and crispy. Aspirin creates an acidic environment, which, in turn, prevents the formation and deposition of calcium salts on the joints, thereby reducing the risk of developing osteochondrosis.

For reference. Aspirin in small quantities does not have a harmful effect on the body, does not taste, but cucumbers are always crispy and juicy.

The best aspirin cucumber recipes for 3 liter and 1 liter jars

Consider different recipe options, how to prepare cucumbers with aspirin for the winter in 3-liter and liter jars. The result also depends on the type of vegetable. To make the cucumbers tasty, firm and crunchy, it is necessary to choose medium-sized fruits of the same size, strong, dense to the touch.

It is better to take vegetables grown on your own without pesticides, so you will be sure of the quality and usefulness of preservation.

Classic recipe

Ingredients for a 3 liter jar:

• cucumbers - 3 kg;
• water - 2.5 l;
• aspirin - 2 tablets;
• sugar - 100 g;
• salt - 100 g;
• dill umbrellas;
• horseradish root and leaves;
• currant and cherry leaves;
• black peppercorns - 5 pcs.;
• red capsicum - ½ part;
• garlic - 4 cloves.

Recipe:

1. Rinse the cucumbers, soak in cold water for 4 hours. Remove ponytails if desired.
2. Put all the spices and herbs in the jar according to the recipe. Lay out the cucumbers.
3. Pour boiling water over the cucumbers, cover, leave for 10-15 minutes so that the water cools down a little. Do this twice.
4. Pour the last water into a saucepan, add salt and sugar. Boil.
5. Grind aspirin, add to jars, put greens on top, pour hot brine.
6. Cork cans, turn upside down, wrap. When the conservation is completely cool, lower it into the cellar.

With aspirin and apples

The apple gives the cucumbers an extraordinary fruity aroma and slight sourness. In addition, apple juice is a good preservative that protects the product from spoilage, fermentation, and mold. It is better to choose sour apples - Aldared, White filling, Antonovka.

Ingredients for 3 liter cans:

• cucumbers - 3 kg;
• apples - 3 pcs.;
• sugar - 40 g;
• salt - 30 g;
• cherry and currant leaves;
• garlic - 3 cloves;
• dill inflorescences - 9 pcs.;
• bay leaf - 6 pcs.;
• cloves - 6 pcs.;
• aspirin - 3 tablets.

How to cook:

1. Wash cucumbers and herbs. Cut the apples and garlic into wedges.
2. Put the spices in a bottle, put a row of cucumbers, apples, herbs and alternate until the jar is full.
3. Boil water, pour cucumbers. When the water in the jars becomes warm, pour it into a saucepan, add salt, sugar, boil for 3-5 minutes, pour into the jars.
4. Wait 10-15 minutes again for the water to cool. Pour one last time marinade into the pot
5. After 10-15 minutes, drain the marinade again, boil. Put an aspirin tablet in one liter jars, pour boiling brine, and preserve.
6. After the jars have cooled upside down, lower them into the cellar. Can be stored in the pantry.

Lightly salted cucumbers with aspirin

Ingredients for a 3 liter can or 2 liter can:

• cucumbers - 2.5 kg;
• onions - 1 pc .;
• aspirin - 2 tablets;
• water - 1.5 l;
• salt - 2 tbsp. l .;
• bay leaf - 2-3 pcs.;
• spices to taste and desire;
• garlic - 4 cloves;
• dill and parsley;
• horseradish root and leaves;
• leaves of cherry, grape, currant.

Recipe:

1. Rinse the cucumbers, remove the tails.
2. Cut the peeled onion into rings, garlic and horseradish root into slices.
3. Wash jars and lids with soda, rinse with boiling water.
4. Pour all the spices and herbs into the jar, fill with cucumbers, arrange the onion rings along the walls.
5. Grind the aspirin, add to the jar (s).
6. Add sugar and salt to the water, bring to a boil. Pour boiling brine into jars, close with metal lids, turn over, wrap.

Mustard and greens recipe

Products:

• medium-sized cucumbers - 2 kg;
• sugar - 200 g;
• dry mustard in powder - 3 tbsp. l .;
• sunflower oil - 200 ml;
• aspirin - 1 tablet per liter jar;
• dill leaves, parsley;
• spices: sweet pepper, black pepper, bay leaf;
• garlic - 3-4 cloves;
• chilli pepper.

Recipe:

1. Rinse the cucumbers, remove the tails, cut into large slices 2-4 cm thick. Transfer to a dry metal container.
2. Peel the garlic, squeeze through a press. Wash greens, cut, add to cucumbers.
3. Pour salt, sugar, spices, vegetable oil there. Mix everything thoroughly, cover, leave for 3 hours.
4. Put 1 tablet of aspirin in each 1 liter jar, then spread the vegetable salad.
5. Cover the bottom of the pan with a towel, put the jars, pour hot water over the hangers of the jars. Sterilize for 15 minutes.
6. Get the cans, roll up with sterilized lids, turn them over, wrap them up.

With sweet pepper

Such cucumbers are ideally combined with vegetable and meat dishes. They are distinguished by a piquant taste, while the pepper turns out to be no less tasty. Cucumbers look interesting in serving if you use peppers of different colors for the preparation: yellow, red, orange.

Advice... The recipe does not indicate any other spices, except for bay leaf, so based on taste preferences, you can add cloves, allspice or black peas. From greens use currant, cherry, oak leaves, horseradish root.

Ingredients for 3 liter cans:

• cucumbers - 3 kg;
• bell peppers - 3 pcs.;
• sugar - 300 g;
• salt - 225 g;
• aspirin - 3 tablets;
• garlic - 1 medium head;
• bay leaf - 6 pcs.;
• dill umbrellas.

Recipe:

1. Rinse cucumbers, cut off the tails. Cucumbers bought in advance, which have been lying for a while, must first be soaked in cold water for 4 hours.
2. Rinse the pepper, cut out the core, remove the seeds. Divide into two halves, then each into 2-3 slices.
3. Convenient way to sterilize cans. Put chopped garlic, spices and herbs on the bottom of each. Fold the cucumbers and paprika tightly. Put dill and 1 aspirin on top.
4. Add sugar and salt to hot water, boil. Remove from heat and pour over vegetables.
5. Sterilize the jars for 10-15 minutes, then carefully remove and seal.

With aspirin and mint

For 2 cans of 1 liter you will need:

• cucumbers - 2 kg;
• water - 2 l;
• salt - 100 g;
• sugar - 50 g;
• black peppercorns - 5 pcs.;
• bay leaf - 2 pcs.;
• fresh mint - 1 sprig;
• parsley;
• garlic - 3 pcs.;
• aspirin - 2 tablets.

Recipe:

1. Remove the stalks from cucumbers.
2. Wash the jars with soda, fill with dill, parsley, add garlic and other spices according to the recipe.
3. Put cucumbers to the top in a container.
4. Boil water, pour jars to cool the water a little. After 7-10 minutes, pour the water into a saucepan, boil again and pour the cucumbers again.
5. Put aspirin in jars. Boil clean water with salt and sugar, pour to the rim of the jar, seal with metal lids. Shake the jar well so that the acetylsalicylic acid is completely dissolved.
6. Put the preservation for 2 days in a warm place, then move it to the cellar for storage.

With grapes

Ingredients for a 3 liter can:

• cucumbers - 2 kg;
• salt - 3 tbsp. l. without a slide;
• 1 bunch of green grapes;
• inflorescences and parsley;
• spicy pepper;
• currant and cherry leaves;
• tarragon - 1 branch;
• black pepper - 6-10 peas;
• garlic - 3-4 cloves;
• acetylsalicylic acid - 3 tablets.

Recipe:

1. Put all the greens, peppercorns, a bunch of grapes on the bottom of a clean jar.
2. Pre-soak the cucumbers in cold water for 3 hours, cut off the stalks, put them tightly in a bottle, cover with dill on top.
3. Fill the jar with boiling water, cover with a lid and a towel on top.
4. When the cucumbers stand for 15-20 minutes, drain the brine back into the pan, add 3 tbsp. l. salt, boil.
5. Add aspirin tablets to cucumbers, pour in boiling brine, preserve with a seaming key. Leave the inverted jars warm for two days.

With aspirin and vinegar

Ingredients for a 3 liter can or 3 liter can:

• cucumbers - 2 kg;
• water - 2 l;
• salt - 2 tbsp. l .;
• sugar - 2 tbsp. l .;
• vinegar - 4 tbsp. l .;
• garlic - 1 medium-sized head;
• horseradish leaves;
• dill umbrellas;
• allspice - 5 peas;
• cloves - 2-3 pcs.;
• aspirin - 1 tablet per 1 liter jar.

Recipe:

1. Peel the garlic, wash the herbs, soak the cucumbers for 5 hours in cold water.
2. Pour boiling water over jars and lids. Put spices, spices, garlic on the bottom, then fill tightly with cucumbers, the last to put dill inflorescences.
3. Fill the jars with boiling water, leave to cool under a plastic lid. After 10 minutes, pour the water into a saucepan, bring to a boil and pour over the cucumbers again.
4. Pour the last water into a saucepan, add sugar, bring salt to a boil. At the end, pour in the vinegar.
5. Put aspirin in a jar, pour boiling brine, seal with a metal lid.
6. Turn over, wrap up. After 2 days, it can be lowered into the cellar for storage.

With citric acid

Ingredients for a 3 liter can:

• cucumbers - 2 kg;
• citric acid - 1 tbsp. l .;
• sugar - 50 g;
• salt - 100 g;
• spices: cloves, black peppercorns, allspice, bay leaf;
• garlic - 3-4 cloves;
• dill inflorescences;
• horseradish root;
• black currant leaves.

Recipe:

1. Rinse the cucumbers with running water, remove the tails.
2. Chop the greens, peel the garlic, cut in half.
3. Put spices, herbs, salt, sugar, citric acid, aspirin, garlic in sterilized jars. Next, lay out the cucumbers.
4. Boil water, pour cucumbers. Close with metal lids using a seaming key, turn over, wrap with a warm blanket.

Cold Ambassador with Aspirin

Cucumbers according to this recipe are obtained as barrel cucumbers.

Ingredients:

• cucumbers - 2 kg;
• salt - 100 g;
• garlic - 3-4 cloves;
• horseradish leaves, black currant, cherry;
• dill umbrellas;
• bay leaf - 2-3 pcs.;
• black peppercorns - 5 pcs.;
• aspirin - 3 tablets.

How to pickle cucumbers:

1. Wash cucumbers and herbs. Peel the garlic, cut into wedges.
2. Crush tablets of acetylsalicylic acid into powder.
3. Put spices, herbs, aspirin in clean jars, put cucumbers on top.
4. Pour the contents of the cans with cold water, close with nylon caps. Store in a refrigerator or cool place.

Useful Tips

Experienced housewives give useful advice on how to properly pickle cucumbers for the winter:

1. The cucumbers must be regular in shape and the same small to medium size. So they will be evenly salted.
2. For conservation, varieties with black pimples or thorns are suitable: Zozulya, Anulka, Karnak F1, German, Zakuson F1, Parisian gherkin, Barrel pickling F1.
3. A good cucumber is firm, green in color, with a thick skin.
4. Use coarse rock salt for preservation. The fine salt makes the vegetables soft.
5. A few slices of horseradish root under the lid will protect the canning from mold.
6. To make the cucumbers salted faster, you need to pierce them with a fork in different places and cut off the tails.
7. The amount of spices, spices and herbs is adjusted to your liking. You can add lovage, tarragon, celery, basil, cumin, coriander, oak leaves to a classic set of greens.
8. Do not put a lot of garlic in jars - it softens the cucumbers.
9. In order for aspirin to dissolve faster and completely, you need to turn it into powder, and shake canned jars well.
10. In case of gastric ulcer and intestinal ulcer, impaired renal function, individual intolerance to acetylsalicylic acid and auxiliary components, it is better to replace aspirin with a safer preservative, for example, vinegar or citric acid.
11. To make the cucumbers elastic, you need to soak them for 4-5 hours in cold water before preserving. It is not necessary to soak the freshly harvested crop.
12. The perforated plastic lid makes it easier to drain the cucumber jars.
13. For conservation, it is better to use spring or purified distilled water.
14. In order for the nylon caps to tightly close the jar, you must first lower them in hot water for 1-2 minutes.

Conclusion

As you can see, there are many recipes for pickling cucumbers with aspirin for the winter. To find the tastiest one, try a few. Each of them is interesting in its own way. Add new spices, herbs, and the vegetable takes on a new flavor. Experiment, please and surprise your loved ones.