Top 10 recipes for marinades for cucumbers per 1 liter of water

Country life is unthinkable without making pickles from your own harvest. Pickling cucumbers couldn't be easier. But sometimes you want to diversify your usual taste. At the same time, for home preservation it is not necessary to prepare large bottles. There are original recipes for marinade for cucumbers for 1 liter of water. A crispy snack can be easily prepared from available seasonings and even medicines. However, do not forget about the rules for preparing vegetables and containers.

10 recipes for marinade for cucumbers for 1 liter of water

Homemade pickles have a nasty habit of exploding. Preparing cucumbers and jars in the following steps will help you avoid embarrassment:

Sealing prepared according to these steps will not explode. Cucumbers will turn out crispy if you marinate them with currant, oak, horseradish, and cherry leaves.

To ensure that pickled vegetables have a pleasant crunch, it is recommended to roll them without sterilization, cool them, but do not wrap them. It is allowed to cover with a towel for two hours.

For cucumbers using 9 percent vinegar

Vegetables prepared according to this recipe will appeal to those who do not like spiciness or sweetness and prefer a natural taste.

Ingredients:

• 20 grams of sugar;
• 60 milliliters of 9 percent vinegar;
• 30 grams of salt;
• 3 currant or cherry leaves;
• 5 black peppercorns;
• dill umbrella;
• 2 cloves of garlic;
• a piece of horseradish root no more than a centimeter long.

Additionally, you will need a special lid with holes and a spout.

Cooking method:

• put herbs, spices and cucumbers in a jar;
• leave in boiling water twice for 15 minutes, draining the water using a perforated lid;
• add salt and sugar to boiling water and boil for five minutes;
• add vinegar to the water, stir and remove from the stove.

Fill the jar with cucumbers and seasonings with the prepared marinade and roll up.

For cucumbers with apple cider vinegar

Canned food prepared in the following way is perfectly balanced in sweetness and saltiness.

Ingredients for a liter jar:

• 60 grams of salt;
• 80 grams of sugar;
• 40 milliliters of 6 percent apple cider vinegar;
• dried bay leaf;
• black and allspice 5 peas each;
• 2 leaves of cherries and currants;
• 2 sprigs of dill and parsley.

Before preparing the marinade, put the spicy leaves (except laurel) and seasonings (except pepper) in a liter jar, put cucumbers on top and pour boiling water twice for ten minutes, and then vinegar once.

How to prepare the marinade:

• Boil water with sugar and salt;
• Boil for 7 minutes with the addition of pepper and bay leaf.

A jar of cucumbers in vinegar needs to be filled with hot marinade. After rolling, it is recommended to place the pickle upside down for two hours; you can cover it with a terry cloth towel.

Cucumber marinade using vinegar essence

The following recipe is used to prepare a fragrant and savory appetizer. One tablespoon of concentrate is equivalent to eight tablespoons of regular table vinegar, so the cucumbers are sharper.

Ingredients for a liter jar:

• 40 grams of sugar;
• 30 grams of salt;
• 20 milliliters of 70 percent vinegar essence;
• a third of a large horseradish leaf;
• dill inflorescence;
• a clove of garlic;
• 4 allspice peas;
• carnation flower.

Cucumbers, herbs and spices are traditionally placed in a jar and filled with boiling water for 10 minutes twice.

Procedure for preparing the marinade:

• add vinegar essence, sugar and salt to boiling water;
• mix the ingredients in the liquid, boil for 3 minutes;
• Pour the prepared marinade into a jar with spices and cucumbers.

Turn the rolled pickle over, cool and leave without wrapping.

To make the taste even more piquant, in addition to other spices, add half a teaspoon of coriander seeds and a teaspoon of mustard seeds.

For spicy cucumbers using citric acid

Vegetables in vinegar marinade can be easily stored all winter and longer. Vinegar, as you know, makes you sick, so it can be successfully replaced with citric acid.

For a 1.5-liter container you will need:

• half a teaspoon each of black peppercorns, dill seeds and mustard;
• 2 dried bay leaves;
• 1 sprig of dill;
• 2 tablespoons of granulated sugar;
• 2 leaves of currant and cherry;
• teaspoon of citric acid;
• a ring of chili pepper;
• 2 tablespoons salt.

Put the spices and cucumbers in a jar, pour boiling water over them and after 15 minutes pour it into the pan. In addition to other spices, you can add a piece of cinnamon stick to taste.

The marinade is prepared in the following way:

• add fresh water from a jar to the spiced water to obtain a volume of 1 liter;
• Boil the liquid, add salt, citric acid, sugar;
• Boil for 4 minutes and remove from heat.

Roll up jars of cucumbers filled with marinade and leave them upside down until the next day.

Citric acid is not inferior to vinegar in anti-explosive and preservative properties and gives cucumbers a pleasant sweet and sour aftertaste.

For cucumbers with added aspirin

The key to the safety of jars of homemade preserves is marinade with acetylsalicylic acid.

Ingredients:

• 1 dill inflorescence;
• half a teaspoon of citric acid;
• 2 cloves of garlic;
• a third of a medium horseradish root;
• a teaspoon of mustard seeds;
• 2 tablespoons sugar;
• aspirin tablet;
• allspice in peas 4 pieces;
• a tablespoon of salt;
• Bay leaf.

First, dill, garlic and horseradish are placed at the bottom of the jar, then cucumbers are placed and poured with broth for 10 minutes.

Preparing the marinade:

• pour water into the pan, add spices (except mustard) and let it boil;
• When the liquid boils, reduce the heat and simmer for five minutes.

While the marinade is simmering on the stove, the cucumbers need to be sprinkled with mustard, citric acid and aspirin crushed into a fine powder. The jar filled with marinade and rolled up must be turned over and left without wrapping until the next day.

Aspirin in a marinade is an old household trick that has become a thing of the past with the advent of recipes with vinegar and citric acid. Frequent use of the medicine with food can provoke pyelonephritis.

Sweet marinade for preserving cucumbers

Canned vegetables, crispy and sweet in taste, will appeal to children and adults.

Ingredients:

• 30 grams of table salt;
• 120 grams of sugar;
• 5 grams of citric acid.

To prepare sweet cucumbers, the same herbs and spices are suitable as in ordinary recipes - cloves, dill, currant leaves, horseradish, cherries. Before pouring marinade over vegetables and spices, they are traditionally infused in boiling water twice.

Cooking method:

• pour sugar, citric acid and salt into boiling water;
• Reduce heat and simmer for three minutes until all crystals have dissolved.

The marinade is ready. After filling and rolling, the jar needs to be cooled and turned upside down. Sweet cucumbers are also prepared with vinegar. A piece of red hot pepper will add a special spicy note. Along with cucumbers, according to a sweet recipe, carrots cut into slices are pickled - one piece per liter container.

For preparing spicy cucumbers

The next recipe again features vinegar and red pepper. But the appetizer will have a bright, spicy taste.

For a 1.5-liter container you will need the following ingredients:

• 4 peeled chili peppers;
• 5 small cherry leaves;
• horseradish leaf;
• 50 grams of sugar and salt;
• 2 sprigs of mint;
• 50 milliliters of 9 percent vinegar.

The greens are placed on the bottom of the jar, and the chili is spread evenly between the cucumbers. The contents of the container are kept in boiling water for 10 minutes.

Preparing the marinade:

• Pour water from the jar into the pan and add more to a volume of 1 liter;
• boil the liquid;
• add salt and sugar;
• keep on moderate heat for five minutes.

Fill a jar of cucumbers with vinegar and then hot marinade.

For cucumbers, as in the store, using mustard

Factory pickles are prepared using this simple recipe. Homemade cucumbers will acquire a sweet and sour taste, indistinguishable from store-bought canned goods.

For a 1.5 liter jar you will need:

• 150 grams of sugar;
• 50 grams of salt;
• a teaspoon of mustard seeds;
• 40 milliliters of vinegar 70 percent essence;
• 2 bay leaves;
• 2 garlic cloves.

Place bay leaves and garlic on the bottom of a sterilized jar, add cucumbers and sprinkle evenly with mustard seeds. Then pour boiling water over the contents of the container and pour it out after 15 minutes.

The marinade is prepared according to the usual scheme:

• pour sugar and salt into boiling water;
• boil for 4 minutes, stir;
• add vinegar essence, stir again.

After a minute, remove the marinade from the stove and fill the jar with cucumbers.

For cucumbers in Bulgarian style

The taste of pickles prepared according to this recipe evokes nostalgia for the Soviet past. New Year's Olivier was most often prepared from Bulgarian pickled cucumbers.

Ingredients for a 1.5 liter container:

• 30 grams of salt;
• 100 milliliters of 9 percent vinegar;
• 60 grams of sugar;
• 50 grams of onion rings;
• 6 carnation flowers;
• black pepper 8 peas;
• 8 bay leaves;
• 4 sprigs of parsley.

Preparation:

• put spices, onions, parsley and cucumbers in a jar and pour 50 milliliters of vinegar;
• boil water with salt, sugar, add the remaining vinegar;
• Pour the marinade over the cucumbers.

The rolled up jar must be sterilized in boiling water over low heat for ten minutes.

For cucumbers in Berlin style, in the style of “Uncle Vanya”

Vegetables pickled according to this recipe taste close to canned food from a famous brand.

For a liter jar you will need:

• dill umbrella;
• a quarter teaspoon of oak bark;
• on cherry and currant leaves;
• horseradish leaf;
• 2 garlic cloves;
• 50 grams of salt;
• 20 grams of sugar;
• a teaspoon of 70 percent vinegar essence.

Cooking method:

• cut the garlic into slices and put in a jar along with cucumbers and spices;
• pour boiling water for 15 minutes;
• Pour water from the jar into a clean saucepan, increase the volume to a liter, and bring to a boil;
• boil for five minutes with sugar and salt;
• add vinegar concentrate, stir, remove from heat.

Pour the marinade over the cucumbers, roll them up and let them cool in an inverted jar.