How to prepare pickled cucumbers with aspirin simply and tasty: 7 best recipes

Cucumbers pickled with aspirin have a unique taste and pleasant aroma, and are firmer and crispier. Acetylsalicylic acid in canning destroys bacteria, and if sterilization was poor, it adds additional acid to vegetables and extends their shelf life.

How to properly pickle cucumbers with aspirin - read on.

Why do you need aspirin when pickling cucumbers and what does it do?

Aspirin is used not only for preserving cucumbers. It is suitable for pickling any vegetables. Among the advantages of such recipes are the following:

1. The shelf life of winter preparations is extended by 1-2 seasons.
2. Acetylsalicylic acid disinfects products.
3. The brine in jars does not become cloudy.
4. When using low-quality lids, the fermentation process does not begin and they do not break off.
5. Cucumbers will always be crunchy and have a fresh aroma and taste.
6. As the storage time of preserved food increases, its taste improves.

The marinating technique is not without its disadvantages. The main disadvantage is that acetylsalicylic acid is a medication (it thins the blood). According to many people, the use of chemicals in cooking is unacceptable. Therefore, everyone must decide for themselves whether such recipes are suitable for them or not.

The best recipes for pickled cucumbers with aspirin for the winter

Regardless of which method is chosen for preparing cucumbers for the winter using acetylsalicylic acid, you must strictly adhere to the proposed recipe. In order not to harm your own health, it is important to remember a simple rule: use 1 aspirin tablet per liter jar.

Classic simple recipe

A quick glance at the recipe gives the impression that this is an unremarkable option for canning cucumbers. However, in addition to a great aroma, vegetables have a subtle, fresh taste.

Attention! Pickles with the addition of aspirin can be consumed by people with high stomach acidity.

To prepare you need:

• cucumbers – 3 kg;
• horseradish leaves – 3 pcs.;
• cherry and currant leaves - 5 pcs.;
• acetylsalicylic acid – 2 tablets;
• water – 2.5 l;
• garlic – 2 cloves;
• chili pepper – 2 pcs.;
• dill sprigs – 3 pcs.;
• black pepper – 5 peas.

Before pickling, wash the cucumbers thoroughly, remove the tails and soak in cold water for 4 hours. Peel the garlic and cut the cloves in half. Place some of the leaves, chopped, on the bottom of sterilized jars. Chile, greens, garlic and peppercorns, then filled with cucumbers.

Boil water, pour it over the vegetables, let it sit for 15 minutes, then drain the liquid and repeat the procedure. Next time prepare the brine by adding salt and sugar. Place the mixture on the fire and wait until it boils. At this time, cover the cucumbers with the remaining herbs, pour in crushed aspirin and pour the marinade over everything. All that remains is to roll up the lids and let the preserves cool in a warm place.

Cucumbers with aspirin, mustard and herbs

You can pickle cucumbers so that they taste sharp and piquant. Canning according to this recipe can be done even by young housewives without experience.

The following ingredients are needed:

• cucumbers – 2 kg;
• sugar – 200 g;
• sunflower oil – 200 ml;
• aspirin – 1 tablet per jar;
• mustard powder – 50 g;
• garlic – 1 head;
• dill sprigs – 4 pcs.;
• black and red pepper powder – 5 g each.

Wash the cucumbers, cut off their tails and cut into circles into 3-4 pieces. The vegetables are placed in a deep container, finely chopped dill, grated garlic, other spices, salt, sugar and butter are added. Mix everything thoroughly, cover and leave to marinate.

After 3 hours, the salad is laid out in pre-sterilized liter jars, 1 tablet of acetylsalicylic acid is added to it, Place the containers in a pan of water and boil for 15 minutes. Then carefully take out the preserved food, roll up the lids and place in a warm place until it cools completely.

With aspirin and grapes

If you want to preserve cucumbers without vinegar, use a recipe that, in addition to aspirin, also contains grapes.

To do this you will need the following set of components:

• dried or fresh dill with umbrellas - 3-4 pcs.;
• horseradish root – 50-10 g;
• tarragon - 3 sprigs;
• horseradish leaves – 2 pcs.;
• cucumbers – 2 kg;
• cherry and currant leaves - 3 pcs.;
• hot peppers - 2 pcs.;
• garlic – 5 cloves;
• pepper in a pot - 5-6 pcs.;
• bunch of unripe grapes – 350-500 g.

At the bottom of a three-liter jar lay dill umbrellas, tarragon sprigs, garlic cut into slices, several cherry and currant leaves, horseradish root (whole) and its leaves, as well as a bunch of unripe grapes and hot peppers. After this, lay the cucumbers (whole or chopped if the vegetables are large).

Place the remaining greens on top, add black peppercorns. Pour boiling water over the vegetables, let them stand for 15 minutes, then drain the water and put 3 aspirin tablets in the jar. Pour 3 tablespoons of salt and 2 tablespoons of sugar into the brine. The marinade is poured into jars and covered with lids.

With sweet pepper

The appetizing crunch of pickled cucumbers with a subtle taste of bell pepper perfectly complements meat dishes and a variety of side dishes.

To prepare the preserve you will need the following ingredients:

• cucumbers – 3 kg;
• bay leaf – 12 pcs.;
• garlic – 6 cloves;
• Bell pepper - 3 pcs.;
• dill – 3 sprigs with umbrellas;
• aspirin – 6 tablets;
• sugar – 300 g;
• salt – 225 g.

Place 1 clove of peeled garlic, 2 bay leaves and dill on the bottom of sterilized jars. Then they clean and cut the sweet peppers and place them in containers. Cucumbers are laid on top as tightly as possible. Boil water, add salt and sugar until completely dissolved.

Place 1 aspirin tablet in jars on top of the cucumbers and pour in the marinade. Then cover the containers with lids and place them in a pan of water for 15 minutes after boiling. After the vegetables have darkened a little, take out the jars and roll up the lids. This recipe produces cucumbers with a sweet and sour taste.

With aspirin and mint

You can diversify the taste of winter pickles if you preserve cucumbers according to the original recipe with the addition of mint.

To do this you need:

• cucumbers – 2 kg;
• garlic – 3 cloves;
• horseradish root – 1 pc.;
• dill, parsley, celery - only 4 branches each;
• currant leaves – 8 pcs.;
• mint – 12 sheets;
• aspirin – 1 tablet per liter;
• salt – 100 g;
• sugar – 50 g.

Vegetables and herbs are thoroughly washed. Cut the garlic into halves, and the horseradish root into slices or circles.Place all the greens, except dill, leaves, garlic and horseradish at the bottom of the jars. Cucumbers are placed tightly on top, then dill. Pour boiling water over the vegetables, cover with lids and leave for 9 minutes.

Then drain the water, bring it to a boil again, add salt and sugar and leave to cook for 3-5 minutes. Aspirin and mint leaves are added to each jar, marinade is poured over the vegetables and the lids are rolled up. The preservation is covered with a blanket and left to cool at room temperature.

With vinegar

Among the common options for preserving cucumbers with aspirin, there is a recipe that additionally uses vinegar. The vegetables taste slightly spicy, have a dense consistency and are very crispy.

To prepare you need:

• young cucumbers – 2 kg;
• water – 2 l;
• salt – 2 tablespoons;
• sugar – 1.5 tablespoons;
• vinegar 9% - 40 ml;
• garlic - head;
• horseradish - 4 leaves;
• dill inflorescences – 8 pcs.;
• cloves – 5 g;
• black pepper – 10 peas;
• aspirin – 4 tablets.

All ingredients are thoroughly washed, and the cucumbers are pre-soaked for 4 hours. Place horseradish leaves on the bottom of the jar, then cucumbers, and dill on top. Each container is filled with boiling water and drained after 10 minutes. This is repeated twice.

Now put aspirin, salt, sugar, pepper and cloves into jars, and pour vinegar into boiling water. The boiled water and vinegar are poured into containers and immediately rolled up. The jars should cool upside down, but it is better not to touch them for 24 hours.

Pickled cucumbers with aspirin under a nylon cap

This recipe is recommended for preparing cucumbers for those who want to feel the barrel taste. The vegetables will be slightly sour, making them ideal for salads.

The following components are taken for one three-liter jar:

• cucumbers – 2.5 kg;
• salt - 50 g;
• aspirin – 2 tablets;
• water – 2.5 l;
• dill - 3 umbrellas;
• bay leaf – 2 pcs.;
• garlic – 2 cloves.

First, all the ingredients are prepared: washed, dried and cut, the jars are thoroughly disinfected by pouring boiling water over them. Then start preparing the brine. To do this, pour salt into cold water and wait until it dissolves. At this time, place dill on the bottom of the jar and add garlic, cut into halves.

Cucumbers are placed tightly in a jar, aspirin tablets are ground into powder and added to the vegetables. The containers are filled with prepared brine and put away, covered with lids, in a dark place for 2 days. After this, the brine is drained, the cucumbers are washed, greens and bay leaves are placed on top, and clean water is added.

At the final stage, the jars are closed with nylon lids (before this they need to be boiled in water for 2-3 minutes). Then turn the jars over several times to check that the lids are tightly closed. Store this preserved product in a cool, dark place and open it as needed.

Useful tips

Experienced housewives recommend keeping jars of closed cucumbers in a room where the temperature is below room temperature. A basement, cellar or garage is ideal for this. If the pickles are in the apartment, it is better to give preference to shaded corners (for example, in the pantry). Glass jars should not be left in the cold as they may burst.

Advice. You can preserve cucumbers with acetylsalicylic acid in a cold or hot way, with or without sterilization, by salting or pickling.

Regardless of this, three main rules should be followed:

1. Before harvesting, the cucumbers are soaked in cold water for several hours.
2. It is better to grind aspirin into powder before placing it in jars.
3. With the hot preservation method, the jars need to be rolled up as quickly as possible, turned upside down and wrapped in a warm blanket.

Conclusion

Cucumbers pickled for the winter with aspirin allow you to enjoy crunchy and dense vegetables during the cold season. The use of acetylsalicylic acid is recommended for those who do not want to add vinegar to their preserves. All the recipes given are easy to follow and will not take the housewife a lot of time to prepare.