TOP 12 recipes for pickling crispy and tasty cucumbers for the winter

Pickled vegetables are a delicious appetizer that can decorate both festive and everyday feasts. There are a large number of interesting and simple options for pickling crispy and sweet cucumbers for the winter. All recipes are slightly different, but the result is always the same - a piquant and tasty preserve that will delight all lovers of salty foods.

Features of preparing sweet crispy cucumbers for the winter

Before harvesting, vegetables need to be soaked for several hours in cool water. In addition, in order for the pickles to turn out crispy, it is important to observe the heat treatment time and not exceed the specified amount. Sweetness and spiciness can be adjusted while preparing the marinade by adding spices to taste.

Requirements for main ingredients

It is recommended to use ground cucumbers for seaming, since vegetables from the greenhouse do not store so well. Also better suited are cucumbers that are covered with prickly pimples - they will be dense and crunchy. Vegetable oil should be chosen without odor. In addition, be sure to add spices.

How to prepare the container?

The key to successful preservation is proper sterilization of containers. To do this, you can choose any method: oven, microwave or steam treatment. Sterilization time varies from 5 to 10 minutes.

Methods for preparing sweet cucumbers

Thanks to a large number of recipes, every housewife can choose the appropriate preservation method for herself.

Classic recipe

The brine according to the classic recipe is moderately sweet and sour. Ingredients:

• cucumbers – 1 kilogram;
• marinade – 1 liter;
• garlic – 4 cloves;
• bay leaf - 1 piece;
• salt – 1.5 large spoons;
• sugar – 3 tablespoons;
• vinegar - 0.2 liters;
• dill and parsley.

Preparation:

1. Soak the vegetables in cold water and steam the jars.
2. Place dill, parsley and garlic in containers. Pack the cucumbers tightly and pour boiling water over them.
3. Pour a liter of water into a saucepan, add salt and sugar. Wait for it to boil and cook for five minutes.
4. Drain the boiling water from the vegetables, fill the containers up to the neck with the prepared brine and add vinegar.

Turn the jars over and wrap them in a blanket for a couple of days.

Without sterilization

You can pickle crispy cucumbers without first sterilizing the containers. You can use any rolling recipe. The marinade is boiled for about five minutes, and then immediately poured into containers with all the ingredients. All that remains is to roll it up and wrap it up.

Sweet and sour

To salt sweet and sour cucumbers, you need to add less sugar and vinegar. Following the classic recipe, only 50 grams of sugar, 70 grams of salt and 100 milliliters of vinegar are added to 2 kilograms of vegetables.

Spicy-sweet

For those who like snacks with “sparkle”, you can pickle cucumbers with hot pepper or one chili pod. The amount of spicy component varies depending on preference; 4 tablespoons of sugar will be enough. Greens and cloves will help “decorate” the taste.

Without vinegar

For pickling without vinegar, use a standard set of ingredients (peppercorns, dill, garlic, horseradish, salt). Salt is diluted in water (2 large spoons per 1 liter) and filled into filled jars. Next, you need to remove the containers for 3 days for salting.

With citric acid

If you don’t want to add vinegar to the seaming, you can use citric acid. For a 3-liter bottle, 10 grams of lemon will be enough. It is added directly to the container.

Seasonings and spices are added according to taste and desire.

With mustard

The salting scheme does not differ from the classic one. For this recipe you will need 2 tablespoons of mustard seeds or 1 spoon of mustard powder. The required component is immediately placed in jars and then filled with marinade.

With tomatoes

For a 3-liter bottle, take 1 kilogram of cucumbers and tomatoes. Typically, containers with ingredients are filled with boiling water, and then the marinade is prepared. Spices, garlic and herbs are used for aroma. Sugar and salt are added to taste.

In oil

The main component needs to be chopped and mixed with oil, vinegar and spices. Then everything is put into jars, sterilized and rolled up. 200 milliliters of oil will be enough.

With sweet pepper

For a 3-liter container, take half a kilogram of sweet pepper. This component needs to be chopped, placed in a jar along with other vegetables and poured with marinade. You can complement the taste with garlic, paprika and bay leaf.

With horseradish

The recipe is identical to the classic one. One horseradish root will be enough for one liter jar. This component is placed in a jar along with the rest of the ingredients and poured with the prepared marinade.

Sliced, with grapes

For this recipe you will need a handful of sour grapes. If desired, add dill, garlic, allspice, and bay leaf. First, spices, cucumbers, and then grapes are placed in the container. Prepare the brine, pour and tighten the jars.

Specifics and shelf life of preservation

For better preservation of pickles, a cold and dark place is suitable: a cellar, pantry, basement or balcony. Preservation can be stored for up to two years if natural preservatives have been added. Jars with nylon lids are stored exclusively in the refrigerator.