Tasty and easy to pickle cucumbers with vinegar for the winter in jars

Pickled cucumbers with vinegar are a classic winter preparation. A jar of cucumbers in the pantry or cellar will never be superfluous.

There are many options for this blank. In the article you will learn why vinegar is needed, what fruits are suitable for pickling, how to properly prepare them and store them all winter. We will tell you how to pickle cucumbers for the winter in jars with vinegar and more.

Why add vinegar to cucumber marinade and what does it do?

Vinegar acts as an antiseptic in winter preparations. It kills bacteria that cause fermentation and spoilage of the product. We advise you to follow the recipe exactly - if there is an excess amount of vinegar, its taste will be very noticeable.

Selection and preparation of cucumbers

Let's consider basic rules for selecting and preparing cucumbers for pickling:

1. Cucumbers should be mid-season, their size should not exceed 13-15 cm.
2. The skin of the vegetable should not be soft, dry, or yellow.
3. Soaking in cold water is a mandatory procedure. Soaking time is 2-10 hours.
4. The soaked cucumbers are washed again under cold water, using a brush if necessary.
5. A small part of the vegetable is cut off from both ends.

A selection of recipes for pickled cucumbers in jars with vinegar for the winter

We present to your attention nine of the best recipes for pickled cucumbers with vinegar. Among them you will find recipes with berries, honey, ketchup, sweet or crunchy. However, we will not reveal all the secrets at once. Read and remember!

Classic recipe

Experienced housewives are probably familiar with this recipe.

Ingredients per three-liter jar:

• 2 kg of cucumbers;
• 2 tbsp. l. salt;
• 4 tbsp. l. sugar without a slide;
• 2 dill umbrellas;
• 2 bay leaves;
• 1 currant leaf;
• 70 ml table vinegar;
• 2 liters of water;
• 2 cloves of garlic.

How to marinate:

1. Slice large cucumbers lengthwise. If the cucumbers are small, do not cut them, but make a small puncture with a toothpick. Cut off the tails on both sides.
2. Soak the fruits in cold water for at least two hours. The maximum soaking time is 10 hours. This is convenient for those who collected vegetables in the evening and decided to pickle them in the morning.
3. Sterilize clean jars.
4. Place a clove of garlic, a currant leaf, and bay leaves at the bottom of a clean and dry container.
5. Next, fill the jar with cucumbers.
6. Place another clove of garlic and dill umbrellas on top.
7. Put the water on fire.
8. Pour boiling water into the jars. Cover with a lid and leave for 35 minutes.
9. Pour the water back into the pan and bring to a boil again.
10. Fill the jars with boiling water. Leave for 7 minutes.
11. Drain the water into the pan again.
12. As soon as the water boils, add salt and sugar. Mix thoroughly.
13. Wait for intense boiling and pour in vinegar.
14. Stir quickly and remove from heat.
15. Fill the jars with marinade.
16. Seal the jars tightly. The lids can be boiled.
17. Turn it over and wrap it in something warm for two days. Outerwear, thick towels or an old blanket will do.

Crispy cucumbers in liter jars

For the preparation you will need:

• 1 kg of cucumbers with thick thick skin of dark green color;
• 2 leaves of horseradish;
• 1 small horseradish root;
• 4 cloves of garlic;
• a bunch of dill;
• 6 currant leaves;
• peppercorns and allspice to taste;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 8 tbsp. l. vinegar (9%);
• clove stick (optional)

Cooking method:

1. Soak the cucumbers for four hours. If possible, after 2 hours, refresh the water or add a few ice cubes.
2. Sterilize jars using any usual method.
3. Place currant and horseradish leaves on the bottom.
4. Chop the garlic and add to the bottom of the container.
5. Grate the horseradish root or finely chop it.
6. Chop the greens.
7. Add chopped horseradish root to the jar.
8. Place the cucumbers compactly.
9. Top with allspice or chopped herbs.
10. Boil the water.
11. Pour boiling water over the vegetables. Let it brew for 20 minutes.
12. Drain the water back and boil again.
13. Add salt, sugar, peppercorns to boiling water. Get in the way.
14. As soon as the marinade boils vigorously, pour in the vinegar. Mix thoroughly.
15. Fill the jars with marinade.
16. Cover with a lid and sterilize for 15 minutes.
17. Roll up the jars.
18. Store upside down in a dark place for the first 40 hours.

Be careful when choosing cucumbers! They should not have a yellow tint and the skin should be thick. Horseradish leaves and root are required ingredients. Without these conditions, crispy cucumbers will not turn out.

Take note:

Crispy and delicious pickled cucumbers with apple cider vinegar

7 most delicious recipes for canned cucumbers and gherkins

Recipe with mustard

Mustard will add piquancy to your preparations.

Ingredients:

• 3 kg of vegetables;
• 1.5 tbsp. l. mustard seeds;
• 0.5 tsp. mustard powder;
• 3 cloves of garlic;
• 2 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 150 ml vegetable oil;
• 150 ml vinegar (9%);
• peppercorns to taste.

Cooking method:

1. Cut the soaked cucumbers into pieces. These can be strollers or oblong slices.
2. Place the cucumbers in a deep dish.
3. Add salt and sugar. Mix well.
4. Chop the garlic. It is permissible to cut it on a grater.Add to dish.
5. Add mustard, both powdered and seeded. Mix well again.
6. Add peppercorns and pour in oil.
7. Gradually pour in vinegar. Stir. Leave for 3 hours in a dark place. Avoid direct sunlight.
8. Pour the brine that has formed over three hours into a saucepan or other dish.
9. Place the cucumbers with herbs, mustard and garlic into clean, dry jars.
10. Pour the marinade over the vegetables. Cover with lids.
11. Send for sterilization (13 minutes).
12. Roll up, turn over and wrap.

Note! If the marinade is not enough to cover the whole vegetables, add boiled water at the same temperature as the marinade.

Pickled cucumbers with finger-licking vinegar

Ingredients:

• 0.5 kg of cucumbers;
• 2 dill umbrellas;
• 4 cloves of garlic;
• 2 leaves of horseradish;
• 1 small carrot;
• 2 currant leaves;
• 1 bay leaf;
• peppercorns to taste;
• 0.5 tsp. ground black pepper;
• 50 ml vinegar (9%);
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara.

Cooking method:

1. Soak the cucumbers for 2-3 hours.
2. Cut the carrots into thin slices.
3. Chop the garlic.
4. Sterilize clean jars.
5. Place horseradish leaves, currants and peppercorns on the bottom.
6. Fill the jar with cucumbers, placing carrot slices between the vegetables.
7. Place dill umbrellas and garlic at the very top.
8. Boil the water.
9. Pour boiling water over the vegetables and cover with a lid. Leave to cool for 15 minutes.
10. Drain the water back, add bay leaf, and boil.
11. Pour salt, sugar, ground pepper into a jar.
12. As soon as the water boils, pour vinegar into the jar and pour boiling water over everything.
13. Close the jars with lids.
14. Turn over and wrap for 30-40 hours.

Without sterilization

Ingredients:

• 1 kg of cucumbers;
• 3 cloves of garlic;
• 3-4 currant leaves;
• 2 cherry leaves;
• 1 tbsp. l. salt;
• 2.5 tbsp. l.Sahara;
• dill umbrella;
• black peppercorns to taste;
• 80 ml vinegar (9%);
• 1 aspirin tablet per liter jar.

How to marinate:

1. Don't forget to soak the cucumbers in cold water and cut off the ends on both sides.
2. Rinse the jars with soda.
3. Finely chop the garlic. It is not recommended to crush garlic.
4. Place herb leaves and garlic at the bottom of sterilized jars.
5. Fill the jar with cucumbers.
6. Place an umbrella of dill on top.
7. Pour boiling water over the vegetables and leave for 20 minutes.
8. Drain the water back. Boil again.
9. Pour over the vegetables and leave for 10 minutes.
10. Put the same water on the fire for the third time with the addition of salt, sugar, and peppercorns. If there is much less water, add boiled water.
11. While the water is boiling, crush an aspirin tablet.
12. Before boiling, pour aspirin into the jar.
13. Dissolve vinegar in boiling water and pour marinade over vegetables.
14. Immediately roll up the jars. Turn them over and wrap them for three days.

Important! Why keep the cans wrapped up for so long? This need is explained by the lack of sterilization. The jars will cool slowly, this will replace the process of sterilization of the finished product. Aspirin will prolong the freshness of the preparations.

Recipe with currants

Sometimes not only the leaves of a particular berry plant are added to the dish, but also the berries themselves.

Ingredients:

• 1 kg of cucumbers;
• 1 cup ripe black or red currants;
• 1.5 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 2 cloves of garlic;
• 1 tsp. mustard beans;
• a bunch of dill;
• 70 ml vinegar (9%). Apple juice in the same quantity will also work:
• 1 liter of water;
• peppercorns to taste.

Cooking method:

1. Prepare the cucumbers.
2. Rinse the berries thoroughly.
3. Place garlic, peppercorns, and some mustard at the bottom of a sterilized jar.
4. Start filling the jar with vegetables.Sprinkle currants in between, without squeezing the berries.
5. Place dill and the second part of mustard on top.
6. Boil water and pour boiling water into the jars.
7. Cover with a lid and let sit for 10 minutes.
8. Drain the water back and repeat the procedure.
9. Boil the same water a third time. Add salt and sugar immediately.
10. As soon as the water boils, pour in the vinegar and stir.
11. Remove from heat and fill jars with marinade.
12. Close the jars and turn them over. Keep wrapped for the first two days.

Advice. It is recommended to make several jars with different types of currants, but you should not mix berries in one jar.

Pickled cucumbers with vinegar and chili ketchup

Ingredients:

• 3 kg of cucumbers;
• 1.5 packs of chili ketchup (about 300 ml);
• 75 ml vinegar (9%);
• peppercorns to taste;
• 2 dill umbrellas;
• 4 bay leaves;
• 2 liters of water;
• 2 cloves of garlic.
• 2.5 tbsp. l. salt;
• 3.5 tbsp. l. Sahara;
• 1 hot pepper.

Cooking method:

1. Cut the soaked cucumbers in any usual way.
2. Finely chop the hot pepper, leaving the seeds.
3. Chop the garlic.
4. In a deep dish, mix cucumbers, hot peppers, garlic and ketchup. Mix thoroughly.
5. Sterilize the jars.
6. Place peppercorns, bay leaves and dill at the bottom of the container.
7. Next, fill the jar with a mixture of vegetables in ketchup.
8. Place an umbrella of dill on top.
9. Boil water with salt and sugar.
10. Pour vinegar into boiling water and immediately fill the jars with marinade.
11. Cover with a lid.
12. Sterilize for 15 minutes.
13. Roll up the jars and turn them over for a day.

You can change the amount of salt and sugar yourself depending on your preferences.. A piquant taste will be obtained if there is more sugar than salt.

About preparing other vegetables:

How to cook pickled zucchini without sterilization

How to cook pickled beets without sterilization

The best pickled radish recipes for the winter

Sweet cucumbers with vinegar

Ingredients:

• 1 kg of cucumbers;
• 1 tsp. honey;
• 1 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• peppercorns to taste;
• 1.5 liters of water;
• 75 ml vinegar (9%);
• 1 clove of garlic.

Cooking method:

1. Soak the cucumbers for 4 hours.
2. Sterilize the jars. Boil the lids.
3. Place chopped garlic and peppercorns at the bottom of the jar.
4. Fill the container with vegetables.
5. Boil water and pour boiling water into jars.
6. Leave for 10 minutes, covered.
7. Drain the water back, add salt, sugar, add honey.
8. Boil it.
9. Pour vinegar into the boiling marinade.
10. Stir and immediately fill the jars with marinade.
11. Cover with a lid.
12. Sterilize for 10 minutes.
13. Roll up the jars, turn them over, and wrap them for a day.

Important! Honey is a strong allergen. If your household is allergic to this product, exclude it from the recipe by increasing the amount of sugar to 5 tbsp. l.

Assorted with tomatoes

Ingredients:

• 0.5 kg of cucumbers;
• 0.5 kg small tomatoes;
• 1 tbsp. l. salt;
• 2.5 tbsp. l. Sahara;
• sprig of dill;
• a sprig of parsley;
• black peppercorns to taste;
• 0.25 tsp ground black pepper;
• 1 liter of water;
• 80 ml vinegar (9%);
• 2 cloves of garlic.

Cooking method:

1. Soak the cucumbers. It is advisable to take small cucumbers.
2. Make a hole in each tomato with a toothpick in the stem area.
3. Place herbs and garlic at the bottom of a sterilized jar.
4. Next, fill the jar with vegetables, alternating cucumbers and tomatoes. Do not squeeze the tomatoes; it’s better to fit a little less vegetables into the jar than the fruits will lose their appearance.
5. Boil water and fill the jars with boiling water.
6. After 10 minutes, drain the water into the pan and repeat the procedure.
7. The third time, boil water with the addition of salt, sugar, peppercorns and ground pepper.
8. Pour vinegar into boiling water and stir for 20-30 seconds.
9. Pour in the marinade gradually.
10. Seal the jars tightly.
11. Turn it over, wrap it up, and after two days put it away for long-term storage.

Terms and conditions of storage

It is recommended to store the workpieces in a cool and dark place. Check the lid of the jar periodically. If it is swollen, it means that the vegetables have begun to deteriorate. Also pay attention to the marinade. If it becomes cloudy, this is the first sign of spoilage of vegetables. Unfortunately, the marinade often becomes cloudy in the first 10 days.

Important! If you added honey or powdered mustard, the marinade will not be clear.

If the storage conditions are met, cucumbers will easily last until the new summer season begins.. It happens that vegetables are not eaten until summer, in which case they can be stored further, but their taste will begin to be lost.

Let's sum it up

Now you know that pickling cucumbers for the winter is easy. A tasty dish is the key to equally tasty cucumbers. The main thing is to choose the right fruits and follow the recipe exactly.

Cucumbers go well with hot peppers, tomatoes, currants, horseradish, ketchup, and mustard. Experiment in your kitchen, surprise your guests and share your recipes!