TOP 15 recipes for pickling large cucumbers with crispy pieces for the winter

Pickled cucumbers are an appetizer that complements various salads, side dishes and cold dishes. When preparing snacks, it is necessary to use certain types of vegetables because some of them are only suitable for eating raw. To learn how to pickle large cucumbers in slices or rings for the winter, you need to familiarize yourself with the rules of the procedure.

Features of pickling cucumber slices for the winter

Crispy pickled cucumbers are preserved in several forms:

1. Cut into medium sized circles.
2. Cut into rings of small thickness.

Pickled cucumbers in pieces retain their crunch and acquire a pleasant taste and aroma.

Selection and preparation of raw materials

For the marinade, you need to purchase 2-3 kilograms of large cucumbers. What criteria to use when choosing raw materials:

1. It is necessary to choose young vegetables, as they retain all their beneficial properties after pickling.
2. A product suitable for marinade should have pimples with black spots. Such cucumbers practically do not explode in jars.
3. To make the snack crispy, you need to focus on the thickness of the peel. Normally, it should be dense and difficult to pierce with sharp objects.

Important: before the procedure, the finished raw materials must be soaked in water for 3 hours to replenish the moisture balance and make the snack juicy.

How to prepare the container?

To prevent the product from exploding during storage, it is necessary to carefully prepare the canning container. To prevent the possibility of jars exploding, they should be washed with baking soda before cooking. Next, the container must be sterilized with hot water and dried naturally. Repeat with screw caps.

The most delicious recipes

Pickled cucumbers are pickled in different ways, each of them is supplemented with certain products and spices that help enhance the taste of the snack.

A simple recipe for the winter for a 3-liter jar “You will lick your fingers”

A simple canning recipe:

1. Place chopped herbs at the bottom of a clean jar.
2. Next, lay out the sliced ​​cucumbers.
3. Add boiling water, leave for 25 minutes.
4. Drain the water and make a brine based on it. Add sugar to the liquid, combine it with salt, put the water on the fire, remove after 5 minutes.
5. Combine the brine with vegetables, add vinegar, and roll up the jar.

To preserve it, you need to turn it over and cover it with a warm towel. When the workpiece has cooled, it should be sent to a dark place.

Option without sterilization

Pickled cucumbers without sterilization are prepared as follows:

1. Soak 1.5 kilograms of cucumbers in water.
2. Add greens to the twist container.
3. Chop the vegetables and add boiling water.
4. After 15 minutes, drain the liquid into a clean pan, add salt and sugar, and put the solution on the fire.
5. At the end of the procedure, pour a spoonful of vinegar into the marinade. Add the resulting brine to the cucumbers.

Screw everything on with lids and wait until it cools down. Then send the twists to a dark room.

In Polish

To make preparations for the winter, you need:

1. Add 2 liters of water to the pan.
2. Add a glass of iodized salt and mix the solution.
3. Cut the cucumbers into slices and place in salted brine for 3 hours.
4. Chop the red bell pepper and herbs and place them in clean jars.
5. Place chopped vegetables on top of the greens.
6. Add 2 tablespoons of sugar, mustard and bay leaf to the remaining solution and place the marinade on low heat. After 7 minutes, remove it from the oven.
7. Pour the resulting brine into jars and roll up the lids.

Wrap the blanks in a towel, wait until they cool down, and store them in the basement.

In Korean

To pickle cucumbers in Korean, you need:

1. Rinse the vegetables thoroughly and cut into pieces.
2. Grate large carrots on a coarse grater, mix with cucumbers, add chopped garlic.
3. Pour olive oil, sugar, salt, pepper into the resulting vegetable mixture and mix all ingredients. Leave the mixture to steep for 7 hours.
4. Pack the resulting product into jars and screw on the lid.

Turn the jars over, cover and leave them like this until they cool.

Important: to make the appetizer more juicy and rich, the vegetable preparation must be infused throughout the day in a cool room.

In Finnish

To salt cucumbers in Finnish style, you need:

1. Wash 2 kilograms of cucumbers, peel them, cut into thin slices.
2. Place the raw materials in a deep container, sprinkle with a spoon of sugar.
3. Cut dill into a thin layer on top.
4. Next, repeat the steps, place chopped cucumbers, sugar, and herbs on a layer of dill.
5. Cover the workpiece with a lid.
6. Start preparing the marinade. To do this, dissolve a spoonful of sugar and a spoonful of vinegar in half a glass of water and mix the products.
7. Pour the brine over the vegetables, cover and leave for 2 hours.

Now the twist can be eaten.

With onions, garlic and dill

Salt sliced ​​cucumbers with onions and garlic as follows:

1. Soak 2 kilograms of cucumbers in water for 2 hours.
2. Peel 4 onions and 3 garlic.
3. Cut the onion into medium pieces, finely chop the garlic.
4. Place dill, garlic, onion and a little pepper into jars.
5. Cut the cucumbers into pieces and place them in a container, pour boiling water over them, and leave for 15 minutes.
6. Pour the resulting solution into a saucepan, put it on fire, add salt, sugar and vinegar. Cook for 6 minutes.

Pour the marinade into jars, roll up the lids, and leave to steep until completely cooled.

With mustard and mustard seed

Sliced ​​cucumbers can be pickled with mustard; how to complete the procedure:

1. Soak 3 kilograms of raw materials in water and leave for 2 hours.
2. When the time has come, cut the cucumbers into slices.
3. Place dill, horseradish leaf, and garlic into clean jars.
4. Place the chopped stock into the jar.
5. Place dill and a few cloves of garlic on top.
6. Pour 2 liters of water into a saucepan, add 3 tablespoons of mustard, and place the contents on low heat.
7. Add salt and sugar to the marinade and pour it over the cucumbers.

Roll up the jars and send them to cool in a cool place.

With tomatoes

A preparation of chopped cucumbers and tomatoes is prepared as follows:

1. Take 2 kilograms of vegetables, cut them into medium-sized pieces.
2. Prepare the jars, place chopped peppers, dill, and garlic on the bottom.
3. Place the mixture in a jar and add dill on top.
4. Pour boiling water over and leave for 15 minutes.
5. Drain the resulting solution, put it on low heat, add 2 tablespoons of sugar and 2 tablespoons of vinegar.
6. Add the marinade to the jars, close them with lids, roll them up and send them to cool.

After the twisting procedure, it must be sent to the cellar.

With onions and herbs

To make a preparation with herbs, you need:

1. Soak the cucumbers in cold water for 2 hours, cut them into slices.
2. Prepare 3 peeled onions, bell pepper, herbs. Cut all the products and place them on the bottom of the jar.
3. Lay out the vegetable preparation, pour hot water over everything, leave for 20 minutes.
4. Drain the water, put on fire, add a spoonful of sugar, vinegar and salt. Boil the brine for 5 minutes.
5. Pour it into jars and close them with lids.

Cover the twists with a towel or blanket, and after cooling, take them to the cellar.

With red currants

To prepare a preparation with berries, you should use the following recipe:

1. Wash vegetables and berries, cut cucumbers into pieces.
2. Place the preparation in a jar along with whole berries.
3. Stir a spoonful of sugar, salt and vinegar in a saucepan with water. Wait until the solution boils.
4. Pour the brine into a jar and close it with a lid.

After cooling, place the product in a dark room.

With scented oil

To prepare the butter snack, you need:

1. Wash and cut 1 kilogram of cucumbers into rings, place them in a saucepan.
2. Cut the onion into rings and connect them to the workpiece.
3. Add a spoonful of salt, bay leaf, 3 tablespoons of oil and a spoonful of vinegar to the container with vegetables. Mix all ingredients and leave to steep for 2 hours.
4. Pack the preparation into jars, pour hot water into them, and leave for 20 minutes.
5. Pour the resulting solution into a saucepan, put on fire, add a little sugar and salt.
6. Pour the marinade into jars and screw on the lid.

When the resulting workpiece has cooled, it must be sent to a cool room.

With carrots, onions and honey

To make a preparation using honey, you need:

1. Wash peppers, onions, carrots and cucumbers and cut into slices.
2. Chop dill, coriander, mix them with honey.
3. Place vegetables in jars, add a spoonful of salt, pour honey and herbs on top. Roll up everything with lids.

Send the product to infuse in a dark room.

With chili ketchup

A canned snack with ketchup is prepared as follows:

1. Cut the cucumbers into pieces.
2. Place greens, 4 cloves of garlic, and one horseradish leaf at the bottom of the jar.
3. Place cucumbers.
4. Add a spoonful of sugar, salt and 8 spoons of ketchup to a saucepan with water. Cook the brine for about 6 minutes.
5. Pour the resulting marinade into jars and roll them up.

After cooling, transfer the jars to the cellar.

In tomato paste

To prepare you need:

1. Soak the cucumbers in water for several hours, cut them into slices.
2. Place herbs and a few cloves of garlic at the bottom of the jar.
3. Pour a liter of water into a saucepan, add 5 tablespoons of tomato paste, a spoonful of salt and sugar. Add a little vinegar.
4. Pour the marinade over the preparation and roll up the lid.

Cover the twists with a large towel or blanket.

With black ground pepper

To prepare the pepper you need:

1. Cut the cucumbers into slices.
2. In a separate container, mix a glass of olive oil, a spoonful of sugar, a small amount of vinegar, add ground pepper. Leave the marinade to sit for 6 hours.
3. Place the cucumbers in jars, add garlic and dill, pour in the marinade and cover with a lid.
4. Place the twists in a boiling pan with water, simmer for 5 minutes and leave to infuse.

When the jars have cooled, transfer them to the pantry.

How to properly store preserves

In order for the twists to retain their flavor characteristics and not disappear, they must be stored in a cool place with moderate humidity. A cellar, balcony, storage room are suitable for this.

Important: during storage of canned products, they should not be exposed to sunlight, as this can lead to spoilage of the snack.

If the necessary storage conditions are not available, you need to use a refrigerator.