The best recipes for rolling cucumbers for the winter. Canned cucumbers with vinegar: a recipe for the winter

CLOSING THE CUCUMBERS FOR THE WINTER. 8 PREPARATION OPTIONS! 1. OPTION - CUCUMBERS "LIKE STORE" for 1 liter of water: - 1.5 tablespoons of salt - 3 tablespoons. sugar - 10-12 tablespoons 9% vinegar for 3 liter jar . 1. Place bay leaf, allspice, cloves, onions (in rings), dill on the bottom of the jar, then cucumbers. 2. Pour boiling water over the prepared cucumbers in jars, cool until warm, drain, add sugar and salt per 1 liter of water, boil again, pour over the cucumbers and roll up. Add vinegar to the jar before the second filling! 2. OPTION - CRISPY CUCUMBERS - 1 carrot - 2 onions - 1 head of garlic - 1 leaf each of horseradish, currant, cherry, bay leaf, dill umbrella - black peppercorns 1. Place carrots cut into 4 pieces on the bottom of a 3-liter jar and all of the above ingredients. 2. Place the cucumbers, pour hot boiled water for 15 minutes. Drain the water. Add to it: - 5 tsp salt - 10 tsp sugar - 100g. table vinegar. 3. Boil water with spices and pour it into the jar again. Roll up. 3. OPTION “THOSE WHO DO NOT LIKE SPICY” These are delicious lightly salted cucumbers. Ideal for those who, for various reasons, cannot eat spicy foods. For a 3 liter jar: - 1.5 liters. water - 2 tbsp. salt - 3 tbsp. sugar 1. Wash the cucumbers and leave for 3 hours, changing the water. 2. Place in a jar: - dill umbrellas, horseradish leaf, 5 currant leaves - 4 cloves of garlic - 10 black peppercorns - 4 cloves - cinnamon - tarragon 3. Place cucumbers in jars vertically, pour hot brine for 3 minutes. Then drain the brine, boil again and pour in one last time, adding to the jar: - 1 tbsp table vinegar 4. Roll up. Turn upside down and leave under a warm blanket until it cools down. Even in the spring, when you open the jar, the cucumbers seem lightly salted. 4. OPTION “DACNA SPICKING” A very simple way to pickle cucumbers, but very tasty, the cucumbers turn out crispy. In clean, sterilized jars (3 liters) put: - horseradish leaves - cherries - black currants - dill sprigs - 5 cloves of garlic. 1. Pour into each jar: - 100g. salt and sugar (4 tbsp sugar and 10 tsp salt). 2. Fill the jars with cucumbers and add cold water. Cover them with plastic covers and place them in a dark, cool place (such as a cellar). The cucumbers will be ready in 3 months, but will last until spring. 5. OPTION “DRUNKEN” CUCUMBERS 1. Place at the bottom of the jar: - horseradish root - dill - garlic - currant leaves 2. Then place the cucumbers tightly and pour in the marinade for 1.5 liters of water: - 3 tablespoons of salt without slides - 2 tbsp. sugar - 1 tsp vinegar - 2 tbsp vodka. Sterilize for 15 minutes. 6. OPTION "CUCUMBERS IN TOMATO SAUCE" - 5 kg. cucumbers - 2 kg. cucumbers - 250 g. garlic - 250 g. vegetable oil - 250 g. granulated sugar - 3 tbsp. salt - 2 tbsp. 70% vinegar 1.Pass the tomatoes through a meat grinder, add vegetable oil, granulated sugar, salt, bring it all to a boil and cook for 10 minutes. 2. Then gradually add the cucumbers cut into rings. After boiling, cook for 20 minutes, then add garlic and vinegar, mix everything and place in sterilized jars, seal. It takes a long time to cut, but you get a lot of cans: 10 cans of 650 grams each. 7. OPTION PICKLED CUCUMBERS Place the cucumbers in jars and add brine to 2 liters of water: - 2 heaped tablespoons of salt - 6 heaped tablespoons of sugar - 5-7 peppercorns - 5-7 bay leaves 1. All boil for 3 minutes, then cool, add 2 tbsp. 70% vinegar 2. Pour into jars. Then sterilize them for 5 minutes and roll them up. 8. OPTION SIGHTLY SALTED CUCUMBERS 1. Place the cucumbers in 3-liter jars with spices: - dill - horseradish - currant leaves - garlic - peppercorns (4-5 pcs.) - cloves (2-3 pcs.) - bird cherry leaf - 1 tbsp salt with a slide - 1.5 tbsp. sugar without a slide - 2 aspirin tablets - 0.5-1 tsp. 70% vinegar essence and pour boiling water, close the lids.

1. OPTION – CUCUMBERS “LIKE STORE”
for 1 liter of water:
- 1.5 tbsp salt
- 3 tbsp. Sahara
- 10-12 tablespoons of 9% vinegar per 3-liter jar.
1. Place bay leaf, allspice, cloves, onions (in rings), dill on the bottom of the jar, then cucumbers.
2. Pour boiling water over the prepared cucumbers in jars, cool until warm, drain, add sugar and salt per 1 liter of water, boil again, pour over the cucumbers and roll up.
Add vinegar to the jar before the second filling!

2. OPTION - CRISPY CUCUMBERS
-1 carrot
-2 onions
-1 head of garlic
- 1 leaf each of horseradish, currant, cherry, bay leaf, dill umbrella
- black peppercorns
1. Place carrots cut into 4 parts and all the above ingredients on the bottom of a 3-liter jar.
2. Place the cucumbers, pour hot boiled water for 15 minutes. Drain the water. Add to it:
- 5 tsp salt
- 10 tsp sugar
— 100g. table vinegar.
3. Boil water with spices and pour it into the jar again. Roll up.

3. OPTION “THOSE WHO DO NOT LIKE SPICY”
These are delicious lightly salted cucumbers. Ideal for those who, for various reasons, cannot eat spicy foods.
For a 3 liter jar:
— 1.5 l. water
- 2 tbsp salt
- 3 tbsp. Sahara
1. Wash the cucumbers and leave for 3 hours, changing the water.
2. Place in a jar:
- dill umbrellas, horseradish leaf, 5 currant leaves
- 4 cloves garlic
-10 black peppercorns
— 4 pcs. cloves
- cinnamon
- tarragon
3. Place cucumbers in jars vertically, pour hot brine for 3 minutes. Then drain the brine, boil again and pour in one last time, adding to the jar:
- 1 tbsp table vinegar
4. Roll up. Turn upside down and leave under a warm blanket until it cools down. Even in the spring, when you open the jar, the cucumbers seem lightly salted.

4. OPTION “DANA SALKING”
A very simple way to pickle cucumbers, but very tasty, the cucumbers turn out crispy.
In clean, sterilized jars (3 liters) put:
- horseradish leaves
- cherries
- black currant
- sprigs of dill
- 5 cloves of garlic.
1. Pour into each jar:
— 100g. salt and sugar (4 tbsp sugar and 10 tsp salt).
2. Fill the jars with cucumbers and add cold water. Cover them with plastic covers and place them in a dark, cool place (such as a cellar). The cucumbers will be ready in 3 months, but will last until spring.

5. OPTION “DRUNKEN” CUCUMBERS
1. Place on the bottom of the jar:
- horseradish root
- dill
- garlic
- currant leaves
2. Then pack the cucumbers tightly and pour in 1.5 liters of marinade:
- 3 tbsp salt without a slide
- 2 tbsp. Sahara
- 1 tsp vinegar
- 2 tbsp vodka.
Sterilize for 15 minutes.

6. OPTION “CUCUMBERS IN TOMATO SAUCE”
— 5 kg. cucumbers
- 2 kg of cucumbers
- 250 g garlic
- 250 g vegetable oil
- 250 g granulated sugar
- 3 tbsp. salt
- 2 tbsp. 70% vinegar
1.Pass the tomatoes through a meat grinder, add vegetable oil, granulated sugar, salt, bring it all to a boil and cook for 10 minutes.
2. Then gradually add the cucumbers cut into rings. After boiling, cook for 20 minutes, then add garlic and vinegar, mix everything and place in sterilized jars, seal.
It takes a long time to cut, but you get a lot of cans: 10 cans of 650 grams each.

7. OPTION PICKLED CUCUMBERS
Place the cucumbers in jars and add brine to 2 liters of water:
- 2 heaped tablespoons of salt
- 6 heaped tablespoons of sugar
- 5-7 peppercorns
- 5-7 lavrushkas
1. Boil everything for 3 minutes, then cool, add
- 2 tbsp. 70% vinegar
2. Pour into jars. Then sterilize them for 5 minutes and roll them up.

8. OPTION SIGHTLY SALTED CUCUMBERS
1. Place the cucumbers in 3-liter jars with spices:
- dill
- horseradish
- currant leaves
- garlic
- peppercorns (4-5 pcs)
- cloves (2-3 pcs.)
- bird cherry leaf
- 1 tbsp. heaped salt
- 1.5 tbsp sugar without a slide
- 2 aspirin tablets
- 0.5-1 tsp 70% vinegar essence and pour boiling water, close the lids.

There are few housewives who do not store fruits and vegetables in reserve for the off-season. In cold weather, “twists” are in great demand among families and help them survive until new harvests. The first place in popularity, naturally, is occupied by cucumbers canned for the winter. Recipes with vinegar are the most used. This additive provides an almost one hundred percent guarantee that the jar will not explode and will retain its contents until serving. Each chef has his own ingredients and secrets. We invite you to try some very interesting variations on the theme of winter sunsets.

Basic rules of conservation

In order for cucumbers to be successful and preserved until winter, proper preparation of both vegetables and dishes is important. Let's start with the last one. Jars and lids must be thoroughly washed and sterilized in any way. Several processing options can be offered.

1. Fry the containers in the oven. To prevent the glass from breaking, the jars are placed in a cold oven, which is gradually heated to 180 Celsius. You need to soak the dishes for about a quarter of an hour. You can’t pull them out right away; you need to wait until they cool down. And only take it with a dry mitten or towel.
2. Steam sterilization. A special mug is bought, water is poured into a pan of the appropriate diameter, the purchase is placed on top, the vessel is placed in it with its neck and boiled for 5-7 minutes.
3. Using a microwave. A little water is poured onto the bottom, and the jar is placed in the miracle oven for five minutes. The lids cannot be sterilized this way; they will have to be boiled separately.

Now regarding fragrant herbs. The set can be anything. Indispensable ingredients are dill whisks, horseradish, bay, garlic, peppercorns. The ratio is determined by the cook.

And finally, the conservation object itself. Each new vinegar is measured differently per liter jar. And the liquid comes in different concentrations. If you take vinegar of 70% strength, then about a third of a teaspoon is measured for the indicated volume. Although cucumbers are usually pickled in three-liter containers. It's easier to pour on them: a whole spoon - and it's all about the openwork.

In most cases, when canned cucumbers are rolled with vinegar, the recipe instructs to pour it “under the lid” when the jars are already filled with brine. However, there are variations and preparations of brine with vinegar. Choose the one that inspires you more confidence, but remember: when boiling, the vinegar evaporates, so in this case you need to take a larger volume.

The simplest recipe

The secret of success is that the cucumbers are kept in cold water a couple of hours. Many people think that this should be done only if the summer is hot, but in fact this step will never be superfluous. In the case described, to make successful canned cucumbers with vinegar, the recipe suggests using dill umbrellas, currant branches and cherries as spices. Peeled garlic, cucumbers and herbs are distributed into jars, poured with boiling water for ten minutes and covered with lids (do not roll up!). Then the water is drained, and brine is poured in its place at the rate of two tablespoons of non-iodized coarse salt per liter of water. All containers are filled with marinade, vinegar is distributed over them, the jars are immediately sealed, wrapped and left warm until they cool.

Mustard marinade

What is interesting about this method of preparing canned cucumbers with vinegar? This recipe, almost the only one, suggests using cold brine. Vegetables with herbs are placed in jars; In addition to the selected spices, half a teaspoon of mustard seeds is poured into each. Two tablespoons of salt and five of sugar dissolve in a liter of water. When the mixture melts, pour in half a glass of vinegar. Filled jars are steamed in boiling water for 3 minutes and immediately rolled up. You can eat them in a week, but they can last until spring.

Spicy tomato marinade

Canned cucumbers with vinegar, the recipe for which is based on tomato sauce, are very piquant. It is widely used for lecho or rolling tomatoes, but few people know that cucumbers with it turn out simply marvelous. After soaking, small ones are cut into halves lengthwise, large ones - into quarters. The head of garlic is pressed, mixed with a liter of water, a glass of vegetable oil, two tablespoons of sugar, three of salt and a third of a half-liter can of tomato paste. For seasonings - a tablespoon of ground pepper and a teaspoon of hot paprika. The sauce is boiled, the cucumbers placed in sterile jars are poured into it, the containers are rolled up, turned over and covered with a blanket.

Cucumbers with gooseberries

The proposed salting method is good because the jars never explode and the brine does not become cloudy. In any case, this is what those who have already made such canned cucumbers with vinegar say. The recipe for four kilograms of the main product calls for half a kilo of gooseberries. All kinds of greens (cherry, horseradish and currant leaves, dill umbrella, chopped garlic and horseradish root) are placed on the bottom. Cucumbers are pressed more tightly on top and sprinkled with berries. The jars are filled with boiling water twice, each time for a quarter of an hour. The last drained water is boiled with peppercorns, cloves (ten each), salt (2 tablespoons per liter), sugar (three for the same volume) for about ten minutes. The jars are filled to the top so that there is no gap left to the lid, they are sealed, turned over and covered. After a couple of days, they are put in a normal position and wrapped up for another day or two.

Cucumbers with red currants

Not everyone approves of the vinegar taste and smell. We can offer these cucumbers, canned without vinegar for the winter. The recipe suggests replacing your unloved liquid with berry juice. Preparation for rolling is usual: spices and herbs on the bottom, then cucumbers, and a little red currant on top. The brine is made from a liter of water, a spoon of sugar, two and a half salts and a glass of the same berries. After boiling for 5 minutes, the marinade is poured into jars, they are sterilized along with the contents and sealed.

Aspirin pickle

Another simple way to make cucumbers, canned without vinegar for the winter. The recipe differs from the usual ones in the way of dressing. The cucumbers, packaged according to all the rules, are poured with clean boiling water. When it has cooled to such an extent that it will not scald your hands, the water is drained, added to a liter and boiled again. Pour a spoonful of salt and crushed one and a half tablets of acetylsalicylic acid into a liter jar of cucumbers. Then boiling cucumber water is poured in and the container is immediately rolled up. She should stay wrapped for at least a day.

Sorrel offer

Those who don't mind experimenting can have a great time unusual cucumbers canned. Recipes without vinegar that offer a worthy alternative can be quite interesting. Regular sorrel is boiled in this and rubbed through a sieve. The puree should be about 300 grams. It is mixed with salt and sugar (two full spoons each), boiled and poured into jars where cucumbers are already placed. Before packaging, they must be doused first with boiling water and then with very cold water. In winter, you will have very tasty, crispy canned cucumbers on your table. The recipe without vinegar, with sorrel, gives a result that is somewhat reminiscent in taste of classic barrel cucumbers.

Another alternative

Those who cannot tolerate the vinegar taste can still serve canned cucumbers in cold weather. Recipes without vinegar offer a variety of substitutes. One of the most famous is citric acid. True, you will have to tinker a little. Packaged cucumbers with herbs are poured with ordinary hot brine and left for four days to ferment under the lid. Then the brine is drained, a spoonful of sugar and a spoonful of citric acid are added to it. The contents of the jars are carefully washed several times with cold water, poured with boiling marinade and rolled up in the traditional way.

When the season of abundance of vegetables and fruits comes in summer, we begin to think about how to preserve our fruits, rich in vitamins, for the winter. Now I want to tell you mine. The most important thing is to start properly, of course, with the choice of cucumbers. You should choose them small in size, smaller.

Recipe ingredients:

• Small cucumbers
• Garlic
• Horseradish leaves
• Dill umbrellas
• Black peppercorns
• Acetic acid

So let's get started.

First of all, soak the cucumbers for 25-30 minutes. in cool water, this must be done to make it juicier. Then you need to wash them thoroughly and cut out the “butts” on both sides.

While the cucumbers are soaking in the water, take a clean, well-washed jar and put horseradish leaves, dill, garlic and peppercorns on the bottom.

Now we begin to compact the cucumbers. This must be done as tightly as possible. Then pour boiling water over them to the very top and simply cover with a lid.
For about ten minutes, pour the boiling water back into the pan and put it back on the fire, add salt, granulated sugar and acetic acid (calculation is as follows: for a 3 liter jar, 2 tbsp salt, 1 tbsp sugar and 5 cubes (fill with a regular syringe ) acetic acid. As soon as the water boils, pour it into the jar, again to capacity (if there is not enough brine, you can add regular boiling water) and screw the lid on with a seaming machine.

The ready-made jars with our cucumbers must be placed in a dark place with the lid down and wrapped in a warm blanket. They need to stay warm for a couple of days. After which you simply put them away in the basement, cellar or even in a closet.

My matchmaker Vera Nikitichna shared this recipe with me and I must say that her cucumbers have been known and appreciated by the old-timers of the Kharkov airport flight crew to this day for more than a dozen years.

I looked through many recipes available on the Internet, but did not find such a recipe. There are many similar ones, but not the same. Eat little secret and I will gladly share it.

So, in order to get crispy cucumbers you need tannins. To do this, they put horseradish, oak and cherry leaves in jars with cucumbers; in Ukraine, when pickling cucumbers in a barrel, they added the herb - sharytsya.

We can do without it. My matchmaker's first secret to crispy cucumbers is horseradish root. The horseradish leaf is weak and you only need to put the horseradish root in the jar! The second secret is the presence of tarragon in a fragrant company with other herbs and leaves. But now, in order with the photo.

In principle, cucumbers of any ground variety are suitable for pickling or pickling. It is important that the cucumbers are not overgrown (they already have large, formed seeds) and are freshly picked. How to determine the freshness of cucumbers? To do this, press your finger on the pulp near the tail of the cucumber. If your finger feels hard, the cucumber was picked quite recently; if the body of the cucumber is soft, then the cucumber was picked a couple of days ago.

I read from many bloggers that cucumbers need to be soaked and kept in water for three hours. Neither I nor my matchmaker indulge in such nonsense. We washed the cucumbers in running water and tamped them into clean jars!

We place larger cucumbers on the bottom, smaller ones on top, trying to fill all the space. Don't forget to leave room for herbs and roots. Many people put all this on the bottom, but for me it’s more convenient to put the greens on top. And you decide for yourself what is more convenient for you, it doesn’t matter.

Now let's move on to important point- greens and roots.

The first secret to crispy cucumbers is horseradish root. Not the leaves, but the root! And there is no need to feel sorry for him.

The second secret of aromatic crispy cucumbers is tarragon. I buy it at the market.

So, wash and put in jars with cucumbers - cherry, walnut, black currant leaves, dill stems with umbrellas, black peppercorns, hot pepper (one pod per jar), tarragon, horseradish root and garlic.

Grind the horseradish root as best we can. I got it like this.

I also chop the garlic and use about a tablespoon per jar.

Now we make the brine. What water is best to make brine for crispy cucumbers? Ideally, water from a good well, well, simply purified with a filter, and in most cases, ordinary tap water will do.

Fill the jar with the filling (cucumbers and herbs) with cold water almost to the top. This is necessary in order to know how much liquid will fit in the jar. Now pour the water into a bowl or saucepan and pour 100 grams of salt into it. Dissolve the salt completely. The brine is ready. And return it to the jar. We repeat this with all prepared jars. And note that all jars will have their own amount of water, because each jar has a different volume of emptiness

Now you need to either put each jar in a deep plate, or, as I did, place it all en masse in small basins. This is necessary so that during fermentation the excess water released does not flood your kitchen.

This is what my jars look like a day later. A foam cap formed on them. This means that natural fermentation is in full swing.

How long will the cucumbers ferment? It depends on the temperature on your ear. Fermentation may last 2-3 days. Or maybe all four. The most reliable guide will be the cap on the jar. If foam no longer forms, there are no rising bubbles, then it’s time to proceed to the final stage. And it is important not to delay this, because... crispy cucumbers can become sour.

And when fermentation has stopped, we pour the brine from the jar into a saucepan and boil it. Fill the jar, let it sit for 10 minutes and then drain and boil again. Before pouring boiling brine over the cucumbers a second time, you need to add another 2-3 cloves of garlic directly into the jar. In advance, we should simmer the lids for rolling over low heat.

The brine will definitely be cloudy. But this shouldn't bother you. After two or three days, the turbidity will precipitate and the brine will become clear.

I turn the rolled cans upside down. Many people advise wrapping the jars with a blanket or something else. I have never suffered from such excesses and my twists always stand quietly and do not explode. If you are afraid, then wrap it up.

When jars of crispy cucumbers cool down for the winter without sterilization, they need to be placed in a cool place. Most best option- cellar or cold basement.

That's probably all. I wish you all success and treat yourself and your loved ones with delicious crispy cucumbers!