The most delicious cucumber recipe for the winter with step-by-step preparation

Cucumbers are used to make aromatic salads, combining them with tomatoes and carrots, peppers and apples, tomato paste and ketchup. The greens are salted, marinated with vinegar and acid, and the gherkins are rolled into jars. It is not enough to find a recipe for the most delicious cucumbers for the winter; you also need to know which greens can be canned and salted, otherwise they will become soft, will not crisp, and will lose their beautiful shade.

Requirements for choosing vegetables

Large cucumbers do not fit entirely into a jar, but are good for salads. Pickling and universal varieties are used for canning. They can be distinguished by external features:

• dark green shade;
• black spines and tubercles;
• tender skin.

Gherkins up to 8 cm long are suitable for pickling, as well as fruits with sizes from 7 to 12. Large cucumbers do not pickle well and are used for making salads.

Preparing containers for the start of the process

To preserve greens for the winter, glass jars of different sizes are used. They are washed with soda, mustard powder and sterilized by choosing one of the following methods:

• in the oven;
• in boiling water;
• steamed;
• in the microwave.

Tin lids are disinfected. To pickle vegetables, many housewives choose a barrel that needs to be washed and dried.

The best recipes for cucumber preparations

To get rid of bitterness and eliminate voids, before canning, the greens are soaked for 5 or 6 hours in cool water; at home, they are wrapped for the winter using different harvesting methods.

Crispy cucumbers

Many people adore pickled vegetables for the spicy, sour taste that aromatic herbs and spices impart. Vinegar is usually used as a preservative. To prepare 1 kg of fresh cucumbers up to 13 cm long for the winter, use:

• currant and horseradish leaves;
• allspice and black pepper;
• cloves;
• salt - 30 g;
• garlic;
• 2 spoons of sugar.

Dill in pickles and preserves is usually placed in the form of umbrellas.

The greens are washed and placed in a bowl of cool water, changing it several times over 4 hours. Liter jars are sterilized in a pan of boiling water, in an oven or a double boiler.Leaves and spices, dill and peas, and garlic cloves are placed in the container. Cucumbers are placed vertically. The jars are filled to the top with boiling water.

To prepare the marinade, pour water into a pan, add spices and cloves, boil for 2 minutes, add vinegar.

The liquid is drained from the greens and the container is filled with brine. Tightening is done with tin lids using a special key, the cans are turned over and wrapped in a warm and thick towel.

Lightly salted cucumbers (hot method)

Women of Ancient Rus' did not pickle greens, but used other preparation methods. Many recipes have survived to this day, but in modified form. Lightly salted cucumbers can be made, as in the old days, using the hot method, in which the vegetables do not lose the vitamins and minerals they contain. To prepare the filling for 1 kg of greens, take a spoonful of rock salt and the same amount of sugar. Horseradish leaves give cucumbers firmness and crunch, currants and cherries give a pleasant aroma.

The ends of washed fresh fruits are removed from both sides and soaked for three hours. Place herbs, garlic, peppercorns, green herbs in a bowl, and fill the container to the top with boiling brine. After cooling, the workpiece is put into the refrigerator.

Recipe with apples

Vegetables are combined with fruits, which give them a piquant and interesting taste. Wash a kilogram of cucumbers, remove the ends and soak for 1–2 hours. Currant leaves and dill are placed in a jar, and greens are placed on top. Winter apples are cut into slices and placed in a container with the remaining ingredients, which is filled with hot pouring.

For 1 kg of greens use:

• 2–4 currant leaves;
• 2 dill umbrellas;
• 3–4 apples;
• spoon of salt.

The jar of vegetables and fruits is placed in a cold place. Cucumbers quickly absorb the composition, taste them after a day.

Without vinegar

Spicy, sour snacks irritate the stomach lining and are not recommended for consumption by people suffering from gastritis or ulcers. Lightly salted cucumbers will not harm anyone if they are prepared without adding vinegar. They keep well at room temperature because they are heated twice with boiling water.

For 4 kg of greens you will need:

• 6 liters of water;
• garlic;
• cherry leaves;
• peppercorns.

Washed and soaked cucumbers are placed in a jar, alternating with spices and herbs. Three liters of boiling water and a spoon of salt are used for pouring. The container is covered with gauze. After two days, the liquid is decanted, the jar of greens is filled with boiling water, screwed on with a metal lid, and wrapped in a thick cloth.

Without sterilization

Cucumbers, which are pickled using a simple recipe, do not require additional heat treatment for storage at home. To give the greens a crunch and not soften:

1. They acquire fruits with pimples and black thorns.
2. The brine water is passed through a filter.
3. The bitterness is removed by soaking.

Horseradish and currant leaves, garlic cloves are placed at the bottom of sterile jars, cucumbers are placed vertically, and boiling water is poured..

After a quarter of an hour, the liquid is drained into a saucepan, spices and pepper are added, the brine is boiled, and vinegar is added. The hot mixture is filled into the jars.

In addition to 1.5 kg of cucumbers, use:

• 2 cloves of garlic;
• sweet pea;
• 40 g sugar;
• 2 tablespoons of salt;
• vinegar 40 ml.

Zelentsy are screwed with sterile lids. The jars are taken to the pantry or left in the kitchen.

In Korean

Cucumbers are used in salads, combined with various vegetables. An appetizing and savory snack can be prepared for the winter with carrots and garlic.

Fresh and washed greens are kept in cool water for 2 or 3 hours, rinsed and cut into pieces, hot peppers into rings.Carrots are chopped on a Korean salad grater. Squeeze the garlic and sprinkle with sugar.

All vegetables must be placed in a bowl and mixed thoroughly. The marinade is boiled in a separate bowl, in addition to spices and salt, sunflower oil is added to it. The composition is poured into a container with the remaining ingredients. After 2 hours, the salad is placed in sterile liter jars, compacted, filled to the top with marinade, and sterilized for 15–20 minutes.

For 2 kg of greens it takes:

• head of garlic;
• 500 g carrots;
• hot pepper pod.

To fill, use ½ cup of sugar, a spoonful of vinegar, 120 ml of sunflower oil, salt. The salad turns out beautiful and stores well.

With citric acid

Usually, when pickling, table or apple cider vinegar is used as a preservative. Fresh greens with black thorns are used to make a winter snack with citric acid, and in order for the fruits to retain their color, you will need mustard seeds.

Place a bay leaf and garlic in each jar, add sweet peas, place cucumbers vertically on top, and pour boiling water. After a quarter of an hour, strain the water, adding 2 tablespoons of sugar and salt, and cook the marinade. Fill a jar with the hot mixture, pour 5 g of citric acid into each, and screw on the lid.

In Hungarian

Summer residents who grow vegetables on their plots do not have time to winterize them using complex recipes. Hungarian-style canned cucumbers are distinguished by simple preparation and a small number of ingredients:

1. Liter jars are washed with soda and sterilized for 15 minutes.
2. The ends are removed from clean greens; the fruits are not soaked, but immediately placed in containers.
3. Pour mustard, spices, add garlic.
4. Four glasses of water are combined with a spoon of salt and 100 g of sugar, after boiling, pour in 150 ml of tartaric acid.
5. Fill jars with cucumbers with hot marinade.

The recipe requires a kilogram of gherkins, 3 buds of cloves, 3 or 4 cloves of garlic. The workpiece is rolled up with lids and taken to the basement.

With carrots

Cucumbers that are pickled with vegetables are served both as an appetizer and as a salad. In many families, gherkins covered with finely chopped carrots, herbs, onions and garlic are quickly emptied. All these ingredients are placed in a jar and heated by filling the container with boiling water, which is drained after 5 minutes, and the vegetables are poured with marinade and vinegar.

For 1.5 kg of cucumbers take:

• 1 onion;
• 2 carrots;
• head of garlic;
• oak and currant leaves.

Place a liter of water in a saucepan, add half a glass of sugar and 2 tablespoons of salt. Add 150 ml of vinegar to the finished marinade.

With pepper

To attract the attention of children with bright colors and to please the household with assorted vegetables rich in vitamins, fresh herbs are placed in cool water for a couple of hours. And while they get wet:

1. The seeds are extracted from red and yellow peppers, and the fruits are divided into 4 parts.
2. Garlic is peeled and cut into pieces.
3. Peel the carrots and chop them into strips.

Greens are placed at the bottom of a glass jar, cucumbers are placed tightly, alternating with peppers, covered with the remaining ingredients and filled with boiling water.

Pour water into a saucepan, add peppercorns, 6 tablespoons of sugar, 2 salts, clove buds, bay leaves, boil for 1 minute. and add half a glass of vinegar.

After decanting the cooled liquid from a jar of vegetables, pour in the marinade, screw on with disinfected lids, and wrap for 2 days.

Vigorous cucumbers

Fans of spicy snacks will love the crispy pickled gherkins with hot pepper and horseradish leaves. To roll up 2 liter jars, take 1 kg of young herbs, garlic, and seasoning.

From 8 glasses of water, 4 tablespoons of salt and the same amount of sugar, make a marinade, which is used to fill containers with cucumbers, add 20 ml of vinegar. Place the jars in a large saucepan or basin and sterilize for 20 minutes.

To make the cucumbers vigorous, add 6 peas of black, allspice and hot pepper, and garlic. Currant leaves and dried dill add a pleasant aroma.

In Georgian

You can please your household with a salad of greens, which is preserved using tomato sauce, adding spices in the form of coriander and suneli hops. Thanks to such components, the snack acquires piquancy and has a specific aroma. The cooking process does not raise any questions:

1. After soaking, cucumbers are wiped with a towel, cut into slices, the skins of large fruits are removed, and the seeds are selected.
2. Tomatoes are scalded with boiling water, chopped and placed in a blender.
3. The resulting puree is salted and combined with pepper, hops-suneli, and boiled for a quarter of an hour.
4. Place cucumbers in tomato paste and boil for several minutes.
5. At the last stage, add garlic and pour in a quarter cup of vinegar.

If you take 1 kg of greens for a Georgian salad, you will need 500–600 g of tomatoes, a teaspoon of khmeli-suneli, and red pepper. The appetizer looks bright and appetizing.

With tomato paste

They turn out very tasty, vegetables in tomato sauce cook quickly. To pickle 2 kg of cucumbers, use:

• garlic and a spoon of salt;
• a glass of vinegar and paste;
• dill and parsley.

The gherkins are placed whole in a jar, and greens are placed at the bottom.Pour 1.5 liters of water into a saucepan and cook with tomatoes; after boiling, add vinegar. The container with greens is filled with brine and sterilized on the stove for a quarter of an hour.

In Bulgarian

Every woman in the Soviet Union knew this recipe for making pickled cucumbers, and it has not lost its popularity even now. A large number of components are not required, but are used:

• peppercorns;
• 1 onion;
• 4 cloves of garlic;
• Bay leaf.

The greens, left in water for 4 hours, are placed in a liter container, the rest of the ingredients are sent there, filled with marinade made from salt and sugar, and vinegar is added. The jar is sterilized for 10 or 15 minutes.

With onion

Currant and horseradish leaves are placed in a disinfected container, garlic and basil are added, and mustard is poured. Soaked cucumbers are combined with onion rings. Pour boiling water twice for 15 minutes.

Pour 3 tablespoons of sugar and salt, peppercorns and bay leaves into the expressed liquid, boil and add 150 ml of vinegar. Fill the jar with greens to the top with the marinade.

To prepare a kilogram of crispy cucumbers, take 1 onion, 1/2 head of garlic, 6 glasses of water.

With mustard

Sterilizing jars of vegetables takes a lot of time. When heat treated, cucumbers lose their emerald hue, but you can pickle them cold and preserve the color. For this you will need:

• 1 l. mustard powder;
• horseradish and cherry leaves;
• garlic feathers

Gherkins and greens are placed in jars, filled with brine, not hot, but cold, and left in the kitchen. After two days, the liquid is decanted, the container is filled with plain water, and mustard is added. Store the workpiece in the basement under a plastic cover.

With ketchup

Glass containers are filled with cucumbers that have been soaked for several hours, spices, aromatic leaves, and boiling water is poured to the top. After 5 minutes, strain the liquid into a saucepan and cook the marinade, adding ketchup, salt, pepper and sugar.

With radishes

A tasty and spicy salad goes well with meat and fish, and together with potatoes and onions it becomes a second course. To prepare it you use:

• 0.5 kg greens;
• ½ cup oil;
• 200 g radish;
• chili pepper and peas.

Vegetables are washed, dried, cut into small circles, and left for a quarter of an hour. Add salt and pepper to the water and boil for a couple of minutes. Sunflower oil is heated in a frying pan and poured into a jar, cucumbers and radishes are placed, filled with marinade and vinegar, and put on fire for sterilization.

With tomatoes

Housewives love to preserve greens along with tomatoes. The assortment turns out beautiful and spicy, and is prepared quickly and easily. The vegetables are thoroughly washed, the ends of the cucumbers are removed, the tomatoes are pierced with a toothpick and placed tightly in a sterile container, which is filled with boiling water.

After 10 minutes, the liquid is drained, salted, sugar is added and the marinade is boiled, before finishing, vinegar is added and poured into a jar with vegetables to the brim. In addition to cucumbers and tomatoes, peppercorns, dill, and fragrant leaves are used.

With garlic

You can make a savory appetizer from a kilogram of fresh herbs, and all you need for this is a spoonful of salt, young dill and half a head of garlic.

Washed cucumbers should be divided into 4 parts lengthwise and the greens should be chopped. The fruits should be sprinkled with ground pepper, put in a glass bowl, salt, add garlic and dill. All ingredients are mixed and steamed to form lightly salted cucumbers.

How and for how long can the workpieces be stored?

Vegetables pickled at home can be kept in the refrigerator, pantry, and cellar, but it is recommended to eat the preserved food within 12 months. When stored for a longer period of time, cucumbers lose their beneficial properties, and the jar sometimes explodes.

Pickles cannot be left in the apartment, but must be taken out into a room where the temperature is not higher than 2 °C. Greens from an open container should be used or eaten within a week.