Crispy cucumbers for the winter are the pride of any housewife. Many people think that this will take a lot of effort and time. But in reality, preparing crispy cucumbers for the winter is not at all difficult. You just need to apply a couple of fundamental secrets.

So, in the midst of summer, green cucumbers can be bought literally on every corner. But, if you want to prepare them, do not rush to take the first fruits you come across! Pickling cucumbers begins with the right choice fruits

Firstly, in order for cucumbers prepared for the winter to come out crispy and finger-licking, they should be picked young. Their skin should still be thin, and the pimples should be dark. The vegetables themselves are selected small (7-8 cm) and collected no earlier than a day before the pickling process.

Secondly, before pickling, cucumbers should be soaked for several hours in ice water, replacing it often. The colder the water, the crispier the cucumbers will be.

Pickled cucumbers without sterilization are the easiest way to preserve cucumbers. Both fast and tasty. Twists without sterilization for the winter turn out sweet and sour. It is permissible to pour vinegar directly into the jar. In addition to the main ingredient, you can add onions and bell peppers to the preservation.

The simplest option

Cucumbers should be soaked in ice water for 2 hours. The jars need to be sterilized in advance and put herbs, spices and cucumbers in them. Pour boiling water over and wait 10 minutes. Pour the marinade into a saucepan and stir sugar and salt in it until completely dissolved. Boil and add vinegar. Pour the marinade into jars and roll up the lids.

This recipe is suitable even for novice housewives. More experienced people offer their own options for pickling without sterilization in winter. Here they are.

Option one (for liter jars)

In this recipe for pickling for the winter without sterilization, vinegar essence is used as an acid. Doesn't mean table vinegar(5-9%), and certainly an essence with a strength of 70%. Its use requires special scrupulousness and accuracy, so strict adherence to all proportions is mandatory.

Cucumbers should be immersed in very cold water for 5-10 hours. If your vegetables are just picked from the bush, then you can do without soaking. This preparation makes the fruit truly crispy.

The jars must be sterilized and then dried with a clean towel. Place bay leaf, garlic, pepper, horseradish and dill into the prepared bowl. Place cucumbers on top. Fill the jar with cucumbers hot water(it should spill over the edge). Cover with a lid and do not touch for 5 minutes.

Pour the liquid from the jar into a separate bowl and boil. At the same time, pour sugar and salt into a jar, pour in vinegar and fill with hot water.

Finally, you can roll up the lids.

Option two

The recipe below adds non-standard ingredients.

Soak the cucumbers in ice water again. I repeat that it is in this way that the fruits come out crispy for the winter without sterilization. As usual, we process liter jars before screwing. We put horseradish, dill, celery, garlic and pepper in them. Green ingredients need to be chopped coarsely, but in such a way that it is convenient to take them out afterwards.

The cucumbers need to be packed very tightly into the jar. Heat the water again, pour it into a jar of cucumbers, and after a few minutes pour it into the pan. Boil the water and repeat the procedure, leaving the liquid to infuse in the jars for 10 minutes. During subsequent boiling, add salt and sugar to the water. Pour the resulting brine over the cucumbers, first pouring vinegar into the jars.

All! You can roll up permanent covers for the winter.

Option three (for a 3 liter jar)

First you need to trim the ends of the cucumbers and place the vegetables in ice water. Place dill, garlic and all the leaves (except laurel) in prepared jars.

Cucumbers in jars should be placed vertically. Heat water, pour boiling liquid into a jar with spices and cucumbers. Cover and leave for a few minutes. Pour the liquid into the pan, pour it again, and leave covered again. After 5 minutes, pour the water into the pan. During the third boiling, add pepper, Bay leaf, salt, sugar and vinegar. Keep on fire for 1 minute, then pour the marinade into jars and immediately roll up.

Choose a recipe, follow the directions, and crispy pickled cucumbers will delight you all winter. Good luck!

Winter recipes: crispy cucumbers: 2 comments

Thanks for the recipes. For a 3-liter jar I take 2 dill umbrellas, 8 peppercorns, 6 black currant leaves, 1 horseradish leaf divided into 3 jars, 2 cloves of garlic, 3 bay leaves and 2 tablespoons of salt and 4 tablespoons of sugar. All the spices are in a jar with the cucumbers, pour boiling water over them, hold for 5 minutes. Then I pour them into the pan, boil them back and add sugar and salt to the boiling water, add a teaspoon of vinegar before rolling. The results are tasty and crispy.

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Pickling varieties of cucumbers are chosen for canning. As a rule, they are unsightly in appearance, tight, pimply, with a dark, non-bitter skin and small spines. Only such fruits will allow you to achieve excellent taste and crispy elasticity during preservation, despite pouring boiling water three times.

Cucumbers must be washed thoroughly. For preparations without sterilization, liter containers are more practical. When preparing it, the lids should be given Special attention: to be safe, it is better to boil them.

Due to its volatility, vinegar is added immediately before seaming. It acts as the main preservative.

Ingredients

• cucumbers (small ones preferably) – how many will fit in the jar
• vinegar 9% - 3 tsp.
• salt – 2 tsp.
• sugar – 3 tsp.
• garlic - 2 teeth.
• dill umbrella – 1 pc.
• horseradish leaf – 1/4 pcs.
• bay leaf – 2 pcs.
• allspice peas – 4 pcs.

Preparation

1. The jar should be washed with a clean sponge baking soda. You can also replace soda with laundry soap. Steam the jar as desired. The main sterilization of the container will take place in the process of pouring boiling water three times along with the contents. Therefore, it will steam well during this time. Wash the dill umbrella, horseradish and bay leaf, then put it in a jar. Cut the garlic into slices and place them there.

2. Wash the cucumbers and place them tightly in a jar, shaking well to compact the vegetables.

3. Fill with boiling water. Immediately cover with a lid. But the lid needs to be washed in advance and, unlike a jar, steamed. Leave it like this for 20 minutes.

4. Drain the water into the pan and boil again.

5. Fill the cucumbers again and wait 15 minutes or a little longer.

6. For the third time, you need to add the specified amount of salt and granulated sugar to this water, which we pour into the pan. Put on fire and boil.

7. Then immediately pour vinegar into the jar of cucumbers.

A friend called me today and said: “Urgently give me the recipe for pickled cucumbers, without sterilization only! I don’t want to bother with scalding jars, I’m afraid!” Well, I don’t feel sorry if a person asks. I have such recipes! And today I will be happy to share them with you.

I will also reveal some secrets: how to pickle cucumbers without sterilization so that they are stored well and do not explode. And what to do if, despite all the precautions, the brine still becomes cloudy. To be fair, it must be said that this happens extremely rarely. But we still must be prepared for any situation in order to meet it fully armed. So let's get started.

Pickled cucumbers without sterilization - recipe for 3 liter jar

Ingredients (based on one 3 liter jar):

• 1.5-1.8 kg of beautiful cucumbers with pimples;
• 1-2 pcs. dry dill with umbrellas;
• Half a horseradish leaf;
• 3-4 cloves of young garlic (or 1-2 cloves of regular garlic);
• 2-3 pcs. cherry, black currant or oak leaf (optional);
• 0.3-0.5 pcs. hot red pepper (also optional if you like it spicy).
• For the marinade (for one three-liter jar):
• 1.5 liters of clean drinking water;
• 3 tbsp. l. coarse salt (without slide);
• 3-4 tbsp. l. Sahara;
• 60 ml vinegar (9%);
• 1-2 pcs. bay leaf;
• 5-6 black peppercorns.

what kind of cucumbers to take

One of the most important conditions is that the cucumbers must be perfect: beautiful, even, fresh, small size, with pimples. Smooth greenhouse ones will not work! A little damaged - even more so. Since we will be rolling cucumbers without sterilization, we need to pay special attention to their quality.

how to prepare them

Also, cucumbers must be cleanly washed. There should not be a drop of earth or dirt left anywhere. If you have time, it is better to pre-soak the cucumbers in very hot water. cold water for a couple of hours. Then they will turn out crispier and without voids inside.

about dishes and lids

The second condition is the cleanliness and quality of the jars and lids. The jars must be washed with hot water, preferably with soda, and then scalded with boiling water. Or pour boiling water over it for a short time and then pour it out. We also scald new, clean lids with boiling water.

We have prepared the dishes, now let’s directly prepare the pickled cucumbers without sterilization:

1. Place a pan of water for the marinade on the stove and let it heat up. In the meantime, cut off the “noses” and “butts” of the cucumbers.
2. At the bottom of each jar we put dill umbrellas and half a horseradish leaf. Or you can divide the horseradish in half again and put the second part on top when we fill the jars with cucumbers. You can also alternate the cucumbers with dill and horseradish stems, placing them in a jar.
3. Next, add the cucumbers. First, we will place them vertically, and closer to the neck of the jar we can place them horizontally so that more cucumbers can fit. Add hot pepper (optional).
4. When the water in the pan boils, pour it into jars with cucumbers, cover with lids and leave for 15 minutes. Then carefully pour the water back into the pan. To do this, it is convenient to use a special lid with holes. Be sure to handle the jars with a towel or oven mitts to avoid getting burned. Although the water in them has cooled slightly, it is still hot.
5. Bring the water in the pan to a boil again and pour it over the cucumbers in the jars. We leave, as you may have guessed, for the same 15 minutes. Next, pour the water into the pan again. And put the peeled and washed garlic cloves into the jars.

Preparing the marinade:

1. Heat the water, dissolve salt and sugar in it, add bay leaf and peppercorns.
2. At the very end, add vinegar, stir well and pour the boiling marinade into jars.
3. Screw on the lids. If the covers are ordinary, we do this using a special key. If they are screw-on, then screw them in very tightly.
4. Let's turn the jars over and check if air comes out of them. If you hear even the slightest hissing, return the jar to its original state and tighten the lid. Or exchange it for another one and roll it up again. Perhaps you got a defective lid, the rubber band is coming off somewhere, because of this the jars will not be airtight and may become cloudy and even explode. It's better not to take risks.
5. After we roll up all the jars, turn them over, cover them with something warm and leave them until they cool completely.

It is better to store pickled cucumbers prepared without sterilization in a cool place.

Not everyone likes to roll cucumbers in large jars, like my friend. Personally, I prefer liter jars. Perhaps you too. So I’ll share one more with you good recipe. It is very tasty, and we will enrich it with other vegetables besides cucumbers.

Easy recipe for a liter jar

Ingredients (based on one 1 liter jar):

• 0.5 kg of small cucumbers (about 10 cm long);
• 1 medium sized onion;
• 1 medium sized carrot;
• 1 clove of garlic;
• 1 sprig of parsley;
• 1 small dill umbrella;
• 1 tsp. vinegar essence (or 7 tsp 9% vinegar).

Marinade (based on two liter jars):

• 1 liter of drinking water;
• 1 tbsp. l. coarse salt (heaped);
• 2 tbsp. l. sugar (without a slide);
• 4-5 pots of black pepper;
• Optional – 1 clove bud, cherry leaf – 1-2 pcs.

Preparation:

1. Wash the cucumbers thoroughly and soak in cold (preferably well or spring) water for about two to three hours.
2. Wash the liter jars thoroughly with soda, pour boiling water, cover with lids and leave for 10 minutes. Meanwhile, peel the onions and cut them into half rings. Peel the carrots and cut them into cubes or strips. Peel the garlic and divide it into cloves. All vegetables, of course, must be well washed, including parsley.
3. Drain the water from the jars and put an umbrella of dill in each, then clean cucumbers, put chopped onions and carrots, a clove of garlic, and a sprig of parsley on top. Scald the lids for rolling with boiling water.
4. Then boil in a separate pan clean water(you can use melted water) and pour it over the cucumbers in the jars. Leave for 10 minutes, then pour the water back into the pan. Let's repeat this procedure again: boil, pour for 10 minutes, pour into the pan again.

Now you can prepare the marinade:

1. Add sugar and salt to a bowl of heating water and stir.
2. Then throw in peppercorns, cloves, and cherry leaves.
3. Bring water to a boil and pour it into the jars of cucumbers.
4. Then pour 1 teaspoon of vinegar essence (70%) into each jar.

Roll up the jars with lids, turn them over, wrap them up and leave to cool. However, if you want the cucumbers to be very crispy, then you don’t need to wrap the jars. Store the prepared pickled cucumbers in a cool place.

preparing melt water

If you are fond of melt water, it is also perfect for soaking cucumbers and for preparing marinade. Cucumbers made with melt water turn out amazingly tasty. The easiest way to make such water is to use drinking water. Pour water into plastic bottles, screw the lids on well and put them in the freezer overnight. In the morning, take it out, unscrew the caps and let it thaw at room temperature. It is best to place the bottles in the sink, as the water may spill a little during the thawing process. When the ice in the bottles has completely melted, you can soak and then pickle the cucumbers.

What to do if the brine in pickled cucumbers becomes cloudy

If you did everything correctly, this is unlikely to happen. After all, why does the brine become cloudy? Most often - due to the fact that the cooking technology is broken in some way. Perhaps the jars are of poor quality, there is a crack somewhere near the neck, so the seal is broken. Or the lids are of poor quality, the rubber comes off in places, and you forgot to scald them with boiling water. Or they were too lazy to fill the jars of cucumbers with boiling water twice before pouring the marinade into them.

Perhaps the lids were not screwed tightly enough, or the cucumbers were not washed well, or there was dirt left somewhere. Or they didn't put in enough vinegar. Use finely ground or iodized salt. There can be many reasons.

Question: can cucumbers be saved? I answer: you can! How to do it? The main thing is that the lids are not swollen, otherwise such cucumbers are only suitable for the trash.

In all other cases, the algorithm is simple:

1. Open the lids, take out the cucumbers, rinse them with boiling water or very hot water.
2. Rinse the jars again and scald with boiling water.
3. Let's put cucumbers in them.
4. Then boil clean water, pour it into the jars for about 5 minutes, then pour the water into the pan and prepare a new marinade. You can add citric acid to the marinade instead of vinegar. It has already been noticed that cucumbers with citric acid They become cloudy extremely rarely.
5. Pour the marinade into jars and roll up the lids, scalded with boiling water. We make sure that the seaming is airtight and the jars do not “hiss” when turned over. That's all! I hope that this time everything will be fine and the brine will not become cloudy.

As you can see, preparing pickled cucumbers without sterilization is easy and simple, much faster and more enjoyable than with sterilization. I hope my recipes and tips will be useful, and you will enjoy delicious and crispy cucumbers with your whole family more than once. Enjoy your meal!

Welcome to my blog! In the last article I wrote. This time we’ll look at recipes for pickling without sterilization.

First of all, for everything to work out for you, you need to follow a few simple rules:

• 1. For canning, choose healthy, young, freshly picked cucumbers with dark, prickly pimples.
• 2. If these are not freshly picked (or store-bought), then soak them in cool water for at least 5 hours so that in the end they are dense and do not absorb all the marinade.

• 3. Use clean, chlorine-free water.
• 4. Be sure to take leaves: black currant or dum, cherry and horseradish (or horseradish root).
• 5. To prepare the marinade, use regular, non-iodized salt.
• 6. Do not overuse garlic when pickling - it is believed that garlic makes cucumbers softer.
• 7. Another way to make them crispy is to add vodka to a jar at the rate of 50 ml per 3 liter.
• 8. To maintain the hardness of cucumbers, when canning it is better to use the method of repeated pouring with hot marinade.
• 9. Do not cover the jars with a blanket after rolling.

By following these principles, you will definitely succeed!

These cucumbers are perfect for the winter, crunchy with potatoes. And plus, cooking Olivier and vinaigrette with them is a pleasure. What can I say, take note and be sure to try it.

Ingredients:

For a 1.5 liter jar (for a 3 liter jar simply multiply (*) all ingredients by 2):

• cucumbers;
• salt - 1 tbsp. (with a slide);
• sugar - 2 tbsp. ;
• vinegar 9% - 3 tbsp;
• bay leaf - 2 pcs.;
• horseradish leaf or root - 1 pc.;
• currant or cherry leaf - 1-2 pcs.;
• allspice - 5 pcs.;
• 2 cloves of garlic;
• umbrella or dill seeds

Preparation:

1. Wash and soak the cucumbers in salted cold water for 2-5 hours.

2. Wash jars and lids with baking soda. And also spices: leaves of laurel, horseradish, currant or cherry; and dill.

Currant or cherry leaves are required (or you can take oak and cherry leaves), and horseradish (or horseradish root).

3. Place spices in the prepared jars: all the leaves, garlic, pepper, dill umbrellas.

4. Take out the finished, washed and standing cucumbers and cut off their butts.

5. Place large cucumbers on the bottom and small cucumbers on top carefully in the jar, so that the distance between them is minimal.

6. Pour preferably clean (chlorine-free) water into a saucepan and boil. As soon as the water boils, carefully pour it into the jars in portions, being careful to pour into the center so that the jar does not burst. Cover with lids and let warm up. And put the second portion of water to boil in a saucepan.

7. As soon as the water on the stove begins to boil, drain the water from the cans into another pan. And repeat the process of pouring boiling water a second time (this time you can pour it safely, since the jars and cucumbers have already warmed up). Then cover again and wrap until the water boils for the third time.

8. Before the water boils 3 times, drain the water from the jars. Then put salt, sugar and vinegar directly on the cucumbers. Then quickly pour boiling water to the very top (the water should boil 3 times). Even if the water spills a little, there will definitely be no air left in the jar.

9. Then lower the lid into boiling water, remove and close the jar. Take it to a prepared warm, dark room, turning it up and down as you go so that the salt and sugar dissolve, put the lid down until it cools. Then take it to the cellar for storage.

Crispy pickled cucumbers without vinegar with citric acid

Many people try to use as little vinegar as possible in their dishes or do without it at all. When preserving or pickling cucumbers, vinegar can be replaced with citric acid, and it turns out very tasty.

Ingredients:

• cucumbers;
• currant leaf - 1 pc.;
• cherry leaf - 2 pcs.;
• bay leaf - 1 pc.;
• 1-2 dill umbrellas;
• 2 cloves of garlic;
• chilli pepper
• black peppercorns - 8 pcs.;
• sweet peas - 2 pcs.;
• citric acid - 1 incomplete tsp.
• salt - 2 tbsp;
• sugar - 2 tbsp;

Preparation:

1. Place in clean, sterilized jars: dill; cherry and currant leaves; a small piece of red pepper; 2 cloves of garlic; Bay leaf; black and allspice peas.

2. Fill the jars with cucumbers. And then carefully pour boiling water over the center. Cover with lids after pouring boiling water over them. Leave for 10 minutes.

3. Drain the water from the jars into the sink. And pour boiling water over it twice. Close the lids and leave again for 10 minutes.

We will prepare a marinade from the 2nd drained water.

4. Pour the water from the jars into the pan. Add 2 tbsp to it. salt and sugar. And put on the stove until it boils.

5. Pour half a teaspoon of citric acid into the jar. And pour hot marinade from the pan. Cover with a lid and roll up well.

6. Take and shake to better dissolve the citric acid; turn over and place lid down. Cover with a towel until cool, and then put in a dark place (for example, in a cellar) for storage.

Pickled cucumbers with lemon for the winter

The author of this video, Helen, will share with you a recipe for pickling cucumbers with lemon slices and citric acid. Enough interesting recipe, I think it’s worth a try, especially for those who like something new.

Ingredients:

• cucumbers;
• lemon;
• lemon acid;
• salt;
• sugar;
• garlic;
• pepper;
• peppercorns;
• Bay leaf;
• carnation;

Recipe for pickled cucumbers for a 3 liter jar

For a family of 5 or more people, it is best to pickle cucumbers in 3 liter jars. Of course, the result will be no different from liter ones; in the end, you will get the same crispy, tasty, pickled cucumbers. Let's look at another recipe.

Ingredients:

• cucumbers - as many as will fit in the jar;
• dill umbrellas - several pieces if desired;
• currant leaves - several pieces;
• garlic – 1-2 cloves;
• salt – 2 tablespoons;
• sugar – 1 tablespoon;
• aspirin – 2 tablets;
• citric acid - on the tip of a knife;
• allspice peas – 3-5 pieces;
• black peppercorns – 3-5 pieces;
• water;

Preparation:

1. Rinse jars and lids with baking soda. Let the cucumbers sit in cold water for at least 2 hours. Prepare all the necessary ingredients.

2. Bring a pot of water to boil, and in the meantime fill the jars as described in the next step.

3. Place the washed ones at the bottom of the jar. cold water dill umbrellas and several currant leaves. Fill the jars with cucumbers to the middle, and again put dill umbrellas with currant leaves in a new layer.

4. Now fill to the very top with cucumbers. And place 2 cloves of garlic, cut in half, on top. Cover with a lid, set aside and meanwhile fill the other jars in the same way.

5. Fill the jars with boiled water and leave covered for 10 minutes. And we put clean water to boil again (the same amount as was needed and used in the first fill).

6. Once 10 minutes have passed, drain the water from the jars into the sink.

7. Now add spices to them: black pepper and allspice, 2 tbsp. salt, sugar, citric acid on the tip of a knife and 2 aspirin tablets.

8. Fill the jars with new boiled water and roll up. Turn over and wrap as usual.

Recently, a friend brought me 2 large bags of cucumbers. I had to urgently get a recipe for canned cucumbers from the stash. Moreover, the recipe had to be as simple as possible, considering that I have a one and a half year old child constantly spinning under my feet.

It's been two years since I've done any conservation work. I stopped canning when I found out I was pregnant. Did not want once again rushing around in the kitchen.

This year it turned out that all my knowledge had to be restored in memory. I got it a large number of cucumbers as a gift. It would be a pity if such goodness, hand-grown by my friend’s mother without a single chemical additive, was lost.

My husband really likes this cucumber recipe. They turn out slightly sweet, crispy and very tasty. Now, thank God, there are no problems with finding bunches of old dill, horseradish and cherry leaves on the market. So why not pamper your husband and child with homemade preparations in winter?

I'll describe the recipe for one liter jar. If you plan to seal the cucumbers in jars of a different size, increase or decrease the proportions according to the size of your container.

Ingredients

bay leaf – 2 pcs.

dill umbrella (preferably older) – 1 pc.

salt – 1 tbsp.

sugar – 1 tbsp.

vinegar – 1 tbsp.

Recipe

I pre-soaked the cucumbers in a large container for several hours. I usually do this for 4 hours, no less. The cucumbers then turn out crispier.

I then washed and dried the jar and lid well. I took a jar with a screw-on lid, but this is not at all important.

I put spices at the bottom of the jar (horseradish, dill, bay leaf, cherry leaves, black pepper, garlic). I cut the garlic into 4-6 pieces, since my clove was large.

Then I washed each cucumber well under running water and cut off the tails. Very little. This is not necessary. My cucumbers just weren’t the nicest or freshest, so I cleaned them this way.

I placed the cucumbers in the jar as tightly as possible, one inside the other, so that more could fit.

Sprinkled sugar and salt on top.

Filled the jar with boiling water to the rim and covered it with a lid.

After the jar had stood for 5-7 minutes, I poured the brine into a saucepan and put it on the fire. Add 50 grams of water to the brine, since during the boiling process some of the brine evaporates and next time there may not be enough. The brine brought to a boil was again poured into the jars. And after 5-7 minutes I poured it back into the pan for boiling.

Before pouring brine into the cucumbers for the third time, I added a tablespoon of vinegar to the jar.

The third fill is the last. I rolled up the jar and set it upside down to cool. If the jar is closed correctly, the brine will not ooze out. If something is wrong, the lid needs to be tightened.

These beautiful cucumbers now stand in my pantry, waiting in the wings.

Bon appetit!

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