How to properly prepare pickled cucumbers without sterilization for the winter

Do you like pickled cucumbers, but don't want to make preparations due to sterilization? Not a problem: there are simple recipes that suggest its absence. In the article we will tell you about the features of this method and what cucumbers are suitable for pickling. We will also share with you the most interesting recipes that will diversify your cookbook.

Features of harvesting cucumbers for the winter without sterilization

The sterilization process is replaced by triple pouring... Vegetables in jars are first poured with boiling water, left to cool for 10-25 minutes. Then this water is poured back, brought to a boil again, cucumbers are re-poured. Cool this time for 10-15 minutes. And once again, they pour the water into the pan, but the bulk ingredients are already added.

After filling the vegetables for the third time, the marinade is not drained back. It remains only to tighten the caps.

Features of the workpiece without sterilization:

1. For freshness, housewives often use an aspirin tablet. In a non-sterilized recipe, aspirin alone will not help keep the product fresh. It can only be used as a supplement to vinegar or citric acid.
2. Pre-sterilization of empty cans is mandatory. The lids must also be poured over with boiling water or boiled.

Selection of cucumbers and their preparation

Pickled vegetables are:

• the fruit should be medium in size, about 10-13 cm;
• dry or, conversely, soft, rotten spots - a contraindication to the use of vegetables for pickling;
• too large in diameter ("thick") are not suitable for pickling;
• the priority is the use of special pickling varieties.

Preliminary preparation of cucumbers:

1. Collect vegetables in a basin in the evening.
2. Fill them with cold, ice water.
3. Leave it until morning. If the cucumbers are not harvested in the evening, then the soaking process should still not be less than four hours.
4. Rinse the cucumbers in cold water, brush off the dirt with a brush. Do not use a knife - it will damage the skin of the vegetable, which is unacceptable.
5. Cut off the edges on both sides.

Cucumbers are ready for pickling!

How to make a classic cucumber marinade without sterilization

Correctly selected proportions will ensure not only rich taste, but also long-term storage of your workpieces.

Ingredients and proportions per liter

1 L water marinade recipe for a classic recipe:

• 900 ml of water;
• 1 tbsp. l. salt;
• 3 tbsp. l. sugar with a slide;
• 4-5 peppercorns;
• 1 bay leaf;
• 1 tbsp. l. vinegar essence or 1 tsp. citric acid.

You can change the amount of salt and sugar. Try the cucumber before pickling; if it's bitter or sour, increase your sugar intake.

Step-by-step instruction

Cooking algorithm:

1. Prepare your cucumbers.
2. Sterilize the jars, pour boiling water over the lids.
3. Fill the bottom of the jars with spices and herbs to your liking and desire. Garlic, currant leaves, mustard seeds are suitable.
4. Fill the jars with cucumbers. They should be placed vertically - this way the capacity is greater.
5. Place a dill umbrella on top or add ground pepper.
6. Use the triple fill method.
7. Pour vinegar into jars or add citric acid to each jar before pouring the marinade.
8. Close the cans with a seaming key. Turn them upside down. Leave at room temperature for 40 hours, then transfer to a cool, dark place, such as a cellar or closet.

The best recipes for pickled cucumbers without sterilization

Let's consider the main recipes for pickled cucumbers without sterilization in more detail.

Classic recipe

The simplest recipe, always giving predictably delicious results.

Required for 1 liter:

• 900 g of cucumbers;
• 2 cloves of garlic;
• 2 bay leaves;
• 5-6 peppercorns;
• 2 currant leaves;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 1 tbsp. l. vinegar essence.

How to pickle:

1. Prepare cucumbers for processing.
2. Wash the jars thoroughly, dry and sterilize. The lids can also be placed in the oven for sterilization, so you don't have to boil the water separately.
3. Rinse the leaves of greenery under cool water.
4. Place currant leaves and 1 clove of garlic on the bottom of a dry jar.
5. Fill the jar with vegetables.
6. Add 1 more clove on top.
7. Boil water.
8. Pour boiling water into a jar. Cover the jar and cool for 20 minutes.
9. Boil the same water again. Drain gently to keep the clove in the jar.
10. Pour boiling water into jars, leave for 10 minutes.
11. Drain the water, add boiled water if you see that there is not enough water.
12. Add salt, sugar, pepper and bay leaves.
13. Bring to a boil. Boil for 2-3 minutes.
14. Pour vinegar essence into jars.
15. Pour the marinade over the vegetables immediately.
16. Cap and turn over. Better to lower the containers to the floor and wrap them in a warm blanket for two days.

Pickled cucumbers with lemon

If you are preparing pickles with lemon, use citric acid instead of vinegar. At the same time, increase the amount of sugar.

Ingredients per liter:

• 900 g of cucumbers;
• 3 lemon wedges;
• 1 tsp citric acid;
• 1 dill umbrella;
• 1 clove of garlic;
• 2 currant leaves;
• 1 tsp salt with a slide;
• 4 tbsp. l. sugar with a slide.

How to cook:

1. Prepare the cucumbers according to the instructions above.
2. Wash cans with soda solution or detergent.
3. Remove seeds from lemon slices.
4. Place currant leaves, a clove of garlic and 1 lemon slice at the bottom of the jars.
5. Fill the jars with vegetables, place the remaining 2 lemon slices between the fruits.
6. Put dill umbrellas on the very top.
7. Fill the jars with boiling water. Cool for 15 minutes.
8. Boil the same water again, pour it over the jars again. Cool for 10 minutes.
9. Drain the water again, add salt, sugar. Stir, boil.
10. Pour citric acid into jars.
11. Pour the boiling marinade into the jars.
12. Plug up. Store upside down at room temperature for the first 24 hours.

Take a note:

Pickled watermelons in 3 liter jars

Pickled eggplant without sterilization for the winter

Pickled cucumbers for the winter in tomato juice

Crispy cucumbers without vinegar with citric acid

Be careful with the ingredients: horseradish gives a delicious crunch, so don't exclude it from the recipe.

Required for 1 liter:

• 800 g of small cucumbers;
• 1 horseradish root;
• 2 horseradish leaves;
• 1 currant leaf;
• 3 cloves of garlic;
• one small onion;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara:
• 1 tsp citric acid.

Cooking method:

1. Prepare cucumbers and jars.
2. Wash currant and horseradish leaves in cold water, dry on a towel.
3. Grate horseradish root on a fine grater.
4. Cut the onion into rings.
5. Place green leaves and garlic cloves at the bottom of the jars.
6. Stack the cucumbers alternating with onion rings.
7. When you reach the middle of the jar, add the grated horseradish.
8. Fill the jars with vegetables.
9. Boil water.
10. Pour the boiling water gradually into a container. Cover and leave for 20 minutes.
11. Drain the water back into the pot and bring to a boil.
12. Slowly pour boiling water into the container again, leave for 15 minutes.
13. Drain water, put on fire.
14. Pour citric acid into a container.
15. Add salt and sugar to boiling water. Mix well. Boil for 4 minutes.
16. Also slowly pour the marinade into the jars.
17. Plug the covers.
18. Turn containers over for 24 hours.

Gradual pouring is necessary to maintain the shape and internal structure of the vegetable.... So it will crunch.

With currants and bay leaves

In some recipes, not only currant leaves are used, but also berries.

Required for 1 liter:

• 800 g of cucumbers;
• 3 bay leaves;
• two sprigs of currants, preferably red;
• 2 currant leaves;
• 1 clove of garlic;
• 1 tbsp. l. vinegar essence;
• 1 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 3-4 peppercorns.

Cooking method:

1. Put 2 bay leaves, currant leaves, peppercorns and garlic cloves at the bottom of sterilized and dry containers.
2. Next, put a few cucumbers in the jars.
3. Add currants on top without removing from the branches (if using red or white).
4. Fill the jars up to the neck with vegetables.
5. Boil water.
6. Pour boiling water into jars and cool for 15 minutes.
7. Repeat the procedure with the same water, cool for 10 minutes.
8. Drain the water again into the saucepan, add salt, sugar, one remaining bay leaf. Boil for three minutes.
9. Add vinegar to the marinade, stir and immediately remove from heat.
10. Pour it into jars, seal immediately.
11. Turn them over and wrap them up for 48 hours.

With the addition of mustard

Mustard can be powder and grain. The first will affect the color of the marinade - it will become slightly yellowish and cloudy. The second will add a spicy flavor. You can use one type of mustard or both at the same time.

Ingredients per liter:

• 900 g of fruit;
• 1 tsp mustard powder;
• 1 tsp grain mustard;
• 1 tbsp. l. salt;
• 1 clove of garlic;
• 2-3 currant leaves;
• 3 tbsp. l. sugar with a slide;
• 100 ml vinegar 9%.

How to pickle:

1. Prepare your cucumbers.
2. Wash the jars, it is better to use a soda solution. Detergents require several rinses.
3. Place currant leaves and garlic on the bottom of the containers.
4. Fill the jars with vegetables.
5. Pour boiling water over the cucumbers twice, cooling each time for 15 minutes.
6. Drain the water, boil it a third time, but add salt, sugar and powdered mustard.
7. Pour the grain mustard into the jars.
8. Boil the marinade for 2-3 minutes.
9. Before pouring, pour the vinegar into the containers and fill the jars with the marinade immediately.
10. Cap and leave in the room for 40-48 hours.

Spicy cucumbers with pepper

There is a separate recipe for spicy lovers.

Attention! It is not recommended to eat such a preparation for people with stomach ulcers.

Required for 1 liter:

• 500 g of cucumbers;
• 2 bell peppers;
• 1 hot pepper;
• 1 tsp ground red pepper;
• 2 tsp ground black pepper;
• 3 cloves of garlic;
• 3 currant leaves;
• 1 bunch of dill or parsley;
• 100 ml vinegar 9%;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara.

Cooking method:

1. Prepare the cucumbers.
2. Cut the bell pepper into oblong slices.
3. Finely chop the hot pepper with a knife.
4. Rinse currant leaves in cold water.
5. Chop the greens.
6. Sterilize clean cans.
7. Put garlic, currant leaves, chopped hot pepper on the bottom.
8. Fill the jar alternately with cucumbers and pepper wedges.
9. Use the triple fill method.
10. Before the third pouring into the jars, add ground red and black pepper, chopped herbs.
11. Add vinegar to containers just before pouring.
12. Cork, turn and wrap for two days.

Bulgarian-style recipe

The blank got its name because of the combination of spices and oil in the composition.

Ingredients per liter jar:

• 700 g of cucumbers;
• 1 large bell pepper;
• one onion;
• 2-3 sprigs of parsley;
• 2-3 pcs. carnations;
• 100 ml of vegetable oil;
• cinnamon on the tip of a teaspoon;
• 3-4 peas of pepper;
• 1 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 1 tbsp. l. vinegar essence.

Cooking method:

1. Soak cucumbers, rinse.
2. Cut the bell pepper into slices, the onion - half rings, the parsley - coarsely.
3. Fold the cloves, peppercorns, herbs and onion rings into a sterilized jar.
4. Fill the top with cucumbers and bell peppers.
5. Pour boiling water twice, leaving to cool for 10 minutes each time.
6. Pour the oil into the jars before the third filling.
7. Boil water with added salt and sugar.
8. After 3-4 minutes after boiling, pour in the vinegar, stir well.
9. Fill the vegetable containers with marinade and screw immediately.
10. Put it in the pantry after 30 hours.

Pickled cucumbers for salads

A convenient way that will save you time when preparing dishes for the New Year's table. The cooking process is similar to the classic recipe, but in this case the cucumbers are not pickled whole, but in pieces.

Ingredients per liter:

• 800 g of vegetables;
• 1 horseradish sheet;
• 1 currant leaf;
• 1 clove of garlic;
• 2 tbsp. l. vinegar 9%;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara.

Cooking method:

1. Cut the prepared cucumbers: it can be cubes, cubes, slices.
2. Wash and sterilize jars.
3. Put green leaves and a clove of garlic on the bottom, put chopped cucumbers on top.
4. Use the triple fill method. The third time, boil the water with sugar and salt for four minutes.
5. Do not pour the bite into the marinade, but into the jars before final pouring.
6. Roll up the cans. It is not necessary to turn and wrap them up.

Terms and conditions of storage

Store cucumbers cooked for the winter in banks as follows:

• in the cellar - up to 12 months;
• in the pantry - up to eight months;
• an open jar in the refrigerator - up to seven days.

With any method, it is important to ensure that the cucumbers have always been covered in marinade.

Read also:

The best recipes for making pickled carrots

How to cook pickled leeks

Tips

Tips from experienced housewives:

1. Do not use a knife to cut the skin of a cucumber where there is damage. Do not use such a cucumber for blanks.
2. Pickled cucumbers go well with dill, parsley. Basil and celery are preferred for tomatoes.
3. The optimal soak time is 8 hours, so leave the cucumbers in the water overnight. If possible, refresh the water every 2-3 hours or add ice cubes.
4. Do not shake the closed jar. Turn it upside down so the vegetables are well saturated with the marinade.
5. You can add a crushed aspirin tablet to any recipe (effervescent does not work). It will extend the shelf life of the workpieces.

Let's sum up

Preparing pickled cucumbers is easy without sterilization. It is replaced by a triple fill with the addition of vinegar, citric acid and aspirin. Small cucumbers are suitable for pickling, which are pre-soaked in ice water for 4-8 hours.

If you want crispy fruits, then pour in the marinade gradually, and choose thin and short cucumbers. Blanks are stored for no more than 12 months if the necessary conditions are met.