TOP 13 recipes for pickling crispy cucumbers for the winter in jars without vinegar

Experienced housewives offer many proven recipes for pickling crispy cucumbers in jars for the winter without using vinegar. You need to correctly calculate all the ingredients and follow all other recommendations specified in the instructions. Before starting work, select products and prepare containers. The cooking process is simple. To keep vegetables for a long time, vinegar is replaced with other ingredients.

Features of pickling cucumbers without vinegar for the winter

Cucumbers are prepared for winter storage using cold or hot brine. Vinegar not only adds a pleasant sourness to the dish, but also allows you to increase the shelf life of the pickling. Among the numerous recipes, there are also compositions that do not involve the addition of vinegar.

Preparing cucumbers

For harvesting, medium-sized cucumbers with a smooth surface and no damage are selected. They are pre-washed and soaked in cold water for 4.5 hours. After this, they are thoroughly dried and the tails are cut off.

Preparing the container

For pickling, take containers of any size. The main thing is that there are no chips or cracks. The container must be clean, without greasy deposits. It is first washed using a soda solution and then sterilized.

How to pickle cucumbers without vinegar?

It’s easy to pickle cucumbers for long-term storage without using vinegar. All recipes are simple. They are based on simple and affordable components.

Lightly salted cucumbers "You'll lick your fingers"

To make a liter jar, you will need the following list of components:

• cucumbers - 620 g;
• garlic - three cloves;
• bay leaf - 1 leaf;
• dill umbrellas;
• peppercorns;
• hot pepper - 2 pieces;
• horseradish leaves;
• salt - 245 g.

The cooking process includes simple steps:

• cucumbers are placed in containers along with spices;
• Dissolve salt in water, boil for 4 minutes and pour into vegetables;
• the salting needs to stand for two days, then the liquid is drained;
• pour in new boiling water without salt and pour it out again;
• the last, third time, pour in boiling water and close the containers with lids.

With horseradish and cold garlic

For the dish you will need the following components:

• cucumbers - 4.3 kg;
• horseradish root;
• garlic - 46 g;
• red pepper - 11 g;
• basil;
• dill - 1 bunch;
• salt - 280 g.

Pickling cucumbers is easy:

• spices and green fruits are laid out in layers;
• bring water and salt to a boil;
• the finished brine is filtered, cooled and poured into jars.

Sour cucumbers in liter jars

To execute this recipe you need to prepare the following components:

• green fruits;
• salt - 36 g;
• dill umbrellas;
• oak, cherry, currant and rowan leaves;
• laurel;
• garlic - two cloves;
• mustard seeds - 11 g.

Preparation takes little time and does not require special skills:

• add spices and herbs to the bottom of the container;
• pour in hot water;
• after 6 minutes, drain the liquid, dissolve the salt in it and pour it back;
• cover the container and place the load;
• after five days, the cucumbers are washed and transferred to jars;
• pour in cooled boiled water;
• All that remains is to close the container with metal lids.

With citric acid

To salt vegetables, the following list of products will be useful:

• cucumbers - 1.8 kg;
• sweet pepper - 55 g;
• garlic - three cloves;
• citric acid - 6 g;
• salt - 68 g;
• laurel;
• dill;
• peppercorns.

Preparing the dish is simple, just follow the sequence of all steps:

• put greens, pepper and bay leaves in the container;
• cut the sweet pepper into slices and place part of the cutting in a container;
• fill half the container with cucumbers;
• cover with herbs and the second part of the pepper;
• continue to fill the jar with green vegetables;
• pour boiling water over all ingredients for 21 minutes;
• the liquid is poured to boil with salt;
• garlic and citric acid are spread on vegetables;
• fill with brine.

With red currants

Canned vegetables turn out firm and juicy. You will need the following ingredients:

• green fruits - 1.9 kg;
• red currant - 450 g;
• garlic - two cloves;
• greenery;
• sugar and salt - 55 g each.

The cooking process is simple:

• the products are mixed into containers;
• pour boiling water for 13 minutes;
• the liquid is poured to boil with salt and sugar;
• All that remains is to pour the brine into jars.

With berry leaves

The leaves of the berries add a special aroma and taste. Pickling can be done with any leaves. This composition uses blackberry leaves and other products:

• cucumbers - 1.7 kg;
• garlic - 47 g;
• dill branches;
• horseradish - 11 g;
• blackberry leaves;
• peppercorns;
• salt - 98 g.

Salting method with step-by-step instructions:

• they begin to put dill, berry and horseradish leaves, and garlic into the container;
• cucumbers are placed in dense rows;
• boil water with salt, pour it into the vegetables and leave for two days;
• then add boiled water instead of the brine that spilled out during fermentation.

With gooseberries

Prepare the following ingredients:

• cucumbers - 1.7 kg;
• gooseberries - 900 kg;
• greenery;
• garlic - two cloves;
• sugar - 94 g;
• salt - 182 g.

Step-by-step instruction:

• all products are placed in the container;
• pour in boiling water for 22 minutes;
• the liquid is drained, boiled for 4 minutes with salt and sugar;
• The brine remains to be poured into the container.

With mustard

Delicious cucumbers are obtained by adding mustard. You need to prepare the following ingredients:

• cucumbers - 1.7 kg;
• salt - 75 g;
• mustard powder - 7 g;
• peppercorns;
• chili - 2 pods;
• garlic - three cloves;
• dill umbrellas and branches;
• oak and horseradish leaves.

The preparation method is simple:

• add greens, leaves, peppers, and garlic cloves into containers;
• lay out cucumbers in close layers;
• dissolve salt and mustard in warm boiled water, pour the solution over vegetables;
• you should wait for the fermentation process, so the pickling is left for three days;
• Add boiled water to the container and close with lids.

With aspirin

Aspirin also acts as a preservative. For seaming you need to prepare the following products:

• cucumbers - 1.9 kg;
• aspirin;
• greenery;
• garlic - two cloves;
• salt - 92 g;
• sugar - 186 g.

The cooking process is as follows:

• branches of herbs and spices are placed in the container;
• place cucumbers;
• pour boiling water for 32 minutes;
• the liquid is drained to boil with sugar and salt;
• crushed aspirin is sent to cucumbers;
• pour in the marinade.

With vodka

Vodka allows you to preserve the bright colors of vegetables and does not allow pathogenic microorganisms to multiply. To prepare the dish, you will need the following products:

• cucumbers - 1.8 kg;
• salt - 62 g;
• sugar - 36 g;
• peppercorns;
• garlic - three cloves;
• dill branches and umbrellas;
• bay leaf - two leaves;
• horseradish leaf;
• vodka - 55 ml.

Step-by-step instruction:

• Leaves, herbs and all other seasonings are placed in the container;
• lay out cucumbers in rows;
• boil water with salt and sugar, cool;
• vegetables are poured with brine;
• vodka is added on top.

In tomato juice

To roll up green vegetables, you need to prepare the following ingredients:

• cucumbers - 900 kg;
• tomato juice;
• sugar - 134 g;
• salt - 68 g;
• two aspirin tablets;
• horseradish and currant leaves;
• parsley and dill;
• garlic - 72 g;
• laurel;
• peppercorns.

Cooking begins with tomato juice. Tomatoes are crushed in a blender. Simmer the tomato mixture over low heat for 24 minutes, adding sugar and salt.

The further progress of work is as follows:

• cucumbers are placed in dense rows, between which spices are placed;
• pour boiling water;
• the cooled liquid is drained for re-boiling;
• pour boiling water into the cucumbers for 11 minutes and pour out again;
• crushed tablets fall asleep;
• pour tomato juice over the vegetables.

With cauliflower and carrots

The following components will be required:

• cauliflower - 980 kg;
• carrots - 72 g;
• cucumbers - 550 g;
• garlic - 37 g;
• dill branches;
• bay leaf - 2 leaves;
• a small part of a hot pepper pod;
• celery branch;
• peppercorns;
• salt and sugar - 66 g each;
• citric acid - 7 g.

Preparation takes little time:

• cabbage is divided into small inflorescences, carrots are cut into slices;
• spices are placed in containers;
• then come the vegetables in layers;
• boil water, adding salt, sugar and citric acid;
• the brine is poured into the container;
• after 16 minutes, the liquid is drained to boil again;
• The marinade is poured into the salad.

Without sterilization

A minimum of ingredients are prepared for the dish:

• cucumbers - 720 g;
• citric acid - 7 g;
• sugar - 12 g;
• salt - 7 g;
• laurel;
• dill umbrella;
• garlic.

It's easy to prepare the dish:

• bay leaf, garlic and dill are thrown into the container;
• fill the container with dense rows of cucumbers;
• pour boiling water for 14 minutes;
• the liquid is drained, boiled with sugar and salt;
• pour citric acid on top of the vegetables and pour in the brine.

Storage rules

Preservation with the addition of vinegar substitutes can be stored for at least a year. The benefits and taste are preserved for two years, but subject to the appropriate rules. Should be stored in a cool, dark place with good ventilation. The best place for this is considered to be a basement or cellar.