Crispy cucumbers in jars for the winter: recipes for pickling with vinegar

Pickled cucumbers are one of the most popular and delicious winter preparations. The variety of recipes allows you to make it for every taste: soft or crunchy, varying degrees of saltiness, spicy or sweetish. We offer recipes for pickling crispy cucumbers with vinegar in jars for the winter.

Features of pickling cucumbers with vinegar

Many housewives prefer to use vinegar when pickling - it gives vegetables a piquant aroma and sourness and increases shelf life.

Using different types of vinegar and changing the proportions, you get a new taste with similar ingredients.

How to make them crispy

To make pickled fruits crispy, adhere to the rules:

1. Select cucumbers suitable for pickling. For liter jars - fruits 7-10 cm long. Preference is given to vegetables with dark pimples. Smooth salad varieties are not suitable for pickling - the cucumbers will turn out soft and limp.
2. Take fruits with elastic skin. The fresher they are, the better.
3. Before pickling, the fruits are kept in cold water for several hours (for those just picked from the garden, 30-40 minutes is enough). The colder the water, the crispier the vegetables will be - water will add juiciness and elasticity to them.
4. Pay attention to spices and seasonings. It’s better to get by with a minimal amount of garlic – it softens the vegetables. And greens, leaves of berry bushes and horseradish will make the cucumbers crispy.
5. For pickling in jars, select smooth fruits of approximately the same size - then the salt and spices will be absorbed evenly.

What taste and quality does vinegar give to cucumbers?

Vinegar – a preservative that prevents the proliferation of pathogenic microflora and fermentation. The brine is clear, the vegetables are crispy, and their shelf life is long.

As a rule, pickles contain 9% table vinegar, which adds sourness to homemade preparations. Those who like a milder taste will enjoy apple cider vinegar with a light fruity aroma. This product is healthier and safer for the human digestive system.

Reference. White grape vinegar has a mild taste. The vegetables turn out juicy, crispy and without sourness.

Preparing ingredients and containers

To make the pickles tasty and crispy, pay attention to the preparation of ingredients and utensils. If the pickling rules are not followed, the vegetables may turn out soft or ferment, and the jars may swell.

First of all, prepare the equipment - everything must be sterile:

• brine pan (preferably enameled);
• pan for sterilizing jars;
• glass jars (liter ones are more convenient);
• tin lids with rubber band;
• a kettle with boiling water, previously descaled (in case the prepared brine is not enough).

The classic method of sterilizing jars is steam. Place the jars over a saucepan or kettle of boiling water for 10-15 minutes. Another option is to warm the jars one by one in the microwave, after pouring water into the bottom.

Several jars are sterilized in the oven at once. Clean containers are placed on a wire rack with the neck down and heated at a temperature of +150°C: 15 minutes for liter containers, 20 minutes for two-liter containers, 30 minutes for three-liter containers.

Important! The lids are also sterilized: washed with soda, then boiled for 15 minutes.

Ingredients

The cucumbers are washed with a sponge, soaked in water, and the ends are cut off.

The longer cucumbers are exposed to high temperatures, the softer they become afterwards. Therefore, in order to get crispy fruits, it is better not to sterilize them in a jar.

Experienced housewives recommend this method of processing:

1. Pour boiling water over the prepared cucumbers for 10-15 minutes.
2. Drain the water and pour water over the cucumbers again for 10 minutes.
3. Drain the water and make a brine based on it.
4. Pour boiling brine into a jar and roll up.
5. Turn the jar over and cover it with a towel for a day.

Recipes for pickling cucumbers with vinegar

There are a huge variety of recipes for pickling cucumbers with vinegar; every housewife has her own, time-tested recipe. In the recipes below, the amount of ingredients is calculated for a liter jar.

Classic recipe

A method for quick pickling with vinegar essence.

Ingredients:

• 600 g vegetables;
• 2 tsp. essences;
• 1 tbsp. l. sugar and salt;
• allspice, herbs - to taste;
• 1 dill umbrella.

Place the greens in the jar, then the cucumbers. Place a dill umbrella on top and pour boiling water for 10-15 minutes.

Pour the water into an enamel pan, prepare a marinade based on it: add salt, sugar and pepper, bring to a boil. After boiling, add vinegar and pour brine over the cucumbers.

With onions and carrots

You will need:

• 2 kg of cucumbers;
• 1 tbsp. l. Sahara;
• 2/3 tbsp. l. salt;
• 1 medium onion;
• 1 medium carrot;
• 2/3 tsp. vinegar essence;
• allspice, dill umbrellas, bay leaf, horseradish leaf.

Place a leaf of horseradish, pepper and dill in a jar, then place cucumbers vertically, alternating with slices of carrots and onions. Fill the jar with boiling water and leave for 15 minutes.

Drain the water into a saucepan, add salt and sugar, bring to a boil, then add vinegar. Pour the prepared brine over the cucumbers, close the jars, turn them over and wrap them.

With sliced ​​cucumbers

Parsley will add a pleasant aroma to the preparation; if desired, it can be replaced with dill.

Ingredients:

• 800 g cucumbers;
• 2 tbsp. l. vegetable oil;
• 2 tbsp. l. 9% vinegar;
• 3 tbsp. l. sugar and salt;
• garlic clove;
• parsley - to taste;
• 0.5 tsp. ground black pepper.

Cut off the ends of the cucumbers and slice them in small bars. Wash and dry the parsley, then chop finely with a knife. Place the greens in a saucepan, add water, add vinegar, salt, sugar and finely grated garlic, stir.

Next, add cucumbers to the brine, stir, cover the pan with a lid and leave for 4-5 hours at room temperature or in the refrigerator overnight. Place the cucumbers in sterilized jars and pour the same brine on top.

Place a towel (or any other fabric) on the bottom of the pan, place jars of cucumbers on top and cover them with lids. Pour cold water into the pan to about the middle of the jars, bring to a boil over medium heat and boil for 15 minutes.

Take out the jars, roll up the lids and wrap them in a towel.

With mustard

A recipe especially for lovers of spicy dishes.

You will need:

• 600 g of fruits;
• 1 tbsp. l. 70% vinegar;
• 2 tbsp. l. salt and sugar;
• 1 tsp. seeds mustard;
• half a hot pepper;
• 1 medium onion;
• herbs, spices - to taste.

Place mustard, hot peppers, onions, herbs, salt, sugar and other spices in a jar, place cucumbers in the container and pour boiling water over it.

Place a piece of cloth on the bottom of the pan, place a jar of cucumbers and fill it with hot water so that it reaches “the shoulders” of the jar. Boil the jar for 10 minutes, remove it, add vinegar and roll up the lid.

Hot salting

This recipe uses not just hot, but boiling marinade.

Ingredients:

• 700 g of fruits;
• 3 cloves of garlic;
• 2.5 tbsp. l.salt and sugar;
• 100 ml 9% vinegar;
• allspice, bay leaf, herbs - to taste.

Place the cucumbers in a jar, pour boiling water over them and leave for 30 minutes.

Boil 1 liter of water, add herbs, bay leaf, salt, sugar and pepper, boil for 2-3 minutes. Without removing the marinade from the heat, remove the greens and add vinegar.

Drain the water from the jar of cucumbers, add garlic and pepper and pour boiling marinade over it.

Lightly salted cucumbers

Lightly salted fruits can be eaten the very next day after preparation.

For 1 liter of water you will need:

• 2 kg of cucumbers;
• 5 cloves of garlic;
• 2 tbsp. l. vinegar;
• 1 tsp. Sahara
• 2 tbsp. l. salt;
• greens, dill umbrellas, black peppercorns - to taste.

Wash and dry the greens, cut the garlic into slices. Boil water, remove from heat, add salt and sugar, stir.

Place the cucumbers in jars alternately with herbs, pepper and garlic, add vinegar and pour hot brine. Cover the jars with lids and leave overnight at room temperature.

Cooking tips

A few secrets will help you prepare even more delicious cucumbers:

1. For salting, choose coarse rock salt. Regular (extra) and iodized ones give cucumbers softness. For 1 liter of water, 2-3 tbsp is enough. l. (40-60 g) salt.
2. Basil, cumin, peppercorns, coriander, currant leaves, dill flowers, and herbs are suitable for pickling.
3. To add sweetness to the pickling, add a small chopped carrot to each jar.
4. To add variety and improve the taste, small tomatoes are added to the cucumbers.
5. If you need to pickle large fruits in liter jars, cut them into slices and add 3-4 tsp to the jar. refined vegetable oil.

Recommendations for storage in the cellar and apartment

Store the preparations in a cool, dark place, ideally in a cellar.In an apartment, mezzanines and a storage room are suitable. It is allowed to store cans in a cabinet on the balcony, but only at a temperature not lower than 0°C.

Important! Do not store workpieces in the kitchen near the stove or near heating appliances.

The pickling is stored for no more than a year. Make sure that the brine always remains transparent and the lids are not swollen.

Conclusion

Pickles are not just a snack that is easy to prepare and can be stored for a whole year, but also a universal ingredient for many dishes: they are added to soups, salads, and sandwiches are made with them. Every experienced housewife has several recipes for pickling with the addition of vinegar - such cucumbers turn out to be especially aromatic and crispy.