A simple step-by-step recipe for pickling crispy cucumbers with onions for the winter

Pickled cucumbers are an excellent addition to meat and fish. They are also used as an independent snack, which is served on the festive table. Following the rules for pickling cucumbers with onions allows you to create a tasty and aromatic dish that will definitely delight you in the cold winter.

Features of pickled cucumbers and onions for the winter

To make pickled cucumbers tasty, you need to take into account several important nuances:

1. It is best to prepare the snack in the middle or in the 2nd half of summer, when the fruits ripen.
2. You should not use spoiled cucumbers for preparation.
3. It is advisable to choose three-liter jars.
4. Fruits should be left in cool rooms.

The pickling will turn out much tastier if fresh dill is added to it. The greens should be chopped and mixed with the rest of the ingredients. In this case, the product will have a pleasant taste, and it will also be healthy.

Recipe Ingredients

To prepare pickles, you need to prepare everything you need. You will need:

• cucumbers - the quantity depends on the number of jars;
• currant leaves – 3-5 pcs.;
• dill umbrella;
• cherry leaves – 3-5 pieces;
• onions - 1 head;
• garlic – 3 cloves.

The indicated amount of ingredients is required for 1 jar. To fill (1.5 liters of water) you need:

• salt – 1.5 tbsp. l.;
• allspice peas;
• Bay leaf;
• sugar – 3 tbsp. l.;
• vinegar 9% – 25 ml.

Product selection rules

You should select fruits carefully; not every cucumber is suitable for pickling. When choosing the right vegetables, consider the following:

1. The most popular varieties are “Nezhinsky”, “Muromsky”, “Competitor”, “Favorite”, “Era”.
2. It is advisable to choose short-fruited vegetables measuring 5-12 cm.
3. To pickle cucumbers, they must be selected before they are fully ripe.
4. The fruits should have a lumpy, thick skin. It should be difficult to pierce with a fingernail. And the spines should be black and prickly.
5. You need firm, fresh fruits. And vegetables that have lain down and are not very elastic will not be tasty.
6. It is necessary to choose green cucumbers. If they are young, the greens will be more juicy. Yellowness is a sign of over-ripeness, so the skin and seeds will be tough.
7. Bitter fruits will remain the same after pickling.Therefore, you should not choose them for blanks.

When choosing a bow, you also need to pay attention to some nuances. It should not have stains, dots or other signs of damage. It is important that there are no wet areas on the surface. Correctly selected components are the key to half the success.

Preparing containers

The jars that will be used for rolling must be intact. It is important that there are no mechanical damage on the bottom and walls.

Before inspection, they are washed in water and dried.

Suitable containers must be sterilized, since without this, vegetables cannot be preserved for a long time. During this procedure, the jars are steamed for 15 minutes and then dried in the oven for 5 minutes.

How to pickle cucumbers and onions in jars for the winter?

To prepare crispy fruits, you need to follow simple instructions:

1. If the vegetables were not just picked, but some time ago, then they are soaked for at least 2 hours in cold water.
2. The onion should be peeled and washed.
3. It is necessary to wash the leaves and dill.
4. If desired, add 1 horseradish leaf to the jars.
5. Herbs are laid out in a container: cherry and currant leaves (3-5 pieces each), an umbrella of dill, peeled garlic (2-3 cloves).
6. Then the cucumbers are placed in the jar. First, they are placed in columns, and small fruits are placed on top. Stuffing must be done tightly.
7. You should prepare the filling. Add sugar, salt, black pepper, and bay leaf to the pan. Water (1.5 liters) is also poured in and boiled for 5-7 minutes. This is enough for 2 jars.
8. 25 ml of 9% vinegar is added to each container. Hot brine is poured into the jars and covered with lids, which must first be sterilized.
9. You need a wide and deep pan into which water is added.Place a silicone mat on the bottom and place jars.
10. Sterilization of containers does not last long: until they change color and become purple. When the color of the cucumbers changes, they are taken out and rolled up.
11. The jars are turned over, wrapped and left to cool in the room.

This completes the cooking process. In this simple way, it is better to salt small fruits, including gherkins.

Terms and rules for storing workpieces

It is better to leave the pickling in cool basements, where there is no sunlight. It is important that the temperature is 8-10 degrees. In this case, the pickles will not spoil for 1.5 years. If cucumbers are left in lighted and warm rooms, they will spoil after 4-5 months.