A selection of the best recipes for pickled cucumbers for the winter at home

What could be easier than preparing pickled cucumbers? It would seem that everything is clear. But novice housewives have many questions, to which we will be happy to give detailed answers.

Our article will also be useful for housewives with experience: selection of recipes will successfully diversify the pages of your cookbook.

Selection and preparation of cucumbers for pickling

For pickling, choose medium-sized cucumbers. Overripe are not suitable for the whole workpiece, but they can be cut into slices, removing the seeds.

Please note the following:

• the fruit has no signs of rot (dark spots, soft areas);
• the vegetable is fresh, not burnt by the sun (no yellowish areas);
• the stalk is healthy, its color matches the color of the cucumber itself;
• the cucumber has grown moderately in width (so-called “barrels” are not suitable for pickling).

The algorithm for preparing vegetables is as follows:

1. Collect cucumbers (preferably in the evening).
2. Fill a bowl with cold water and add cucumbers. Soak vegetables for at least four hours. It is good if the cucumbers remain in water overnight.
3. Rinse the cucumbers under cold running water to remove any dirt.
4. Cut off the tails on both sides.

Now the vegetables are ready to go into the jar.

How to pickle cucumbers correctly: a classic recipe

Let's look at the classic rules for pickling cucumbers. If you are a novice housewife, then the classic recipe will teach you the basics of winter preparations. Once you get the hang of it, you can feel confident experimenting with new ingredients.

Attention! It is not necessary to sterilize the finished product. You can replace this process not with double, but with triple filling. That is, the first two times you pour boiling water over the vegetables and cool them, covering them with lids. For the third time, boil the water with the addition of bulk products and spices.

Ingredients

What you need for a liter jar:

• 900 g cucumbers;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 0.5 tsp. vinegar essence;
• 2 bay leaves;
• peppercorns to taste;
• 2 currant leaves;
• 1 cherry leaf.

General rules

If you follow the rules, then the cucumbers will turn out crispy, flavorful and healthy:

1. Containers must be sterilized. For this purpose, use an oven or a pan of boiling water. It is also better to boil the lids or simply pour boiling water over them.
2. It is better to place the green leaves at the bottom of the jar, and add the peppercorns both to the jar and to the marinade.
3. To ensure crispy cucumbers, do not suddenly pour all the marinade into the jar. First fill up to one third, then fill halfway and so on. The breaks between infusions of marinade are 10-15 seconds.

Step-by-step instruction

Now let's introduce you to the classic algorithm:

1. Rinse the soaked cucumbers under cold water.
2. Rinse green leaves in cool water to remove dust and dirt.
3. Wash the jars with a soda solution and rinse well.
4. Sterilize dry jars. After this, make sure that they do not burst or crack.
5. Place herb leaves and some peppercorns at the bottom of the containers.
6. Fill the jars to the top with cucumbers. Place vegetables vertically and tightly.
7. Boil the water.
8. Pour boiling water into jars, pouring it in gradually.
9. Cover with lids. Leave for 10 minutes.
10. Then drain the water back into the pan.
11. Add salt, sugar, peppercorns and bay leaf.Stir and bring to a boil.
12. Add vinegar essence to the boiling marinade, stir and immediately turn off the heat.
13. Pour the marinade into jars.
14. Cover the containers with lids.
15. Sterilize the finished product for ten minutes.
16. Seal with lids.
17. Turn the containers upside down, lower them to the floor and wrap them in thick material for two days.
18. After 48 hours, transfer to the cellar or pantry.

Other recipe options

If you have already mastered a simple recipe, it’s time to diversify your winter preparations with new ingredients.

With mustard

Mustard adds a piquant taste to the dish and extends the shelf life of the finished product. You can use mustard grains or powder, or combine both types.

Ingredients for 1 liter:

• 900 g cucumbers;
• 1 tsp. mustard powder;
• 0.5 tsp. mustard beans;
• 1 currant leaf;
• peppercorns to taste;
• 1 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 100 ml vinegar (9%).

How to marinate:

1. Prepare cucumbers according to the classic version.
2. Place a currant leaf at the bottom of a sterilized container.
3. Fill the jar with cucumbers.
4. Boil the water.
5. Pour boiling water into jars and cool.
6. After 15 minutes, drain the water back and boil it again.
7. Fill the jars with boiling water again and leave for 10 minutes.
8. Drain the water into a saucepan, add salt, sugar, mustard powder. Turn on the fire.
9. Pour mustard grains into the jar itself.
10. After bringing the marinade to a boil, pour vinegar into the jar.
11. Immediately pour in the marinade.
12. Cork it. Turn it over, wrap it up.
13. Transfer to long-term storage after 40 hours.

With citric acid

Citric acid eliminates the need to use vinegar. We recommend adding it not to the marinade, but to a jar of vegetables.

For 1 liter you will need:

• 900 g medium-sized cucumbers;
• 1 tsp. citric acid;
• 3 cloves of garlic;
• 2-3 leaves of cherries or currants;
• 1.5 tsp. salt;
• 3 tbsp. l. Sahara.

How to cook:

1. Place garlic cloves and herb leaves at the bottom of sterilized jars. Don't forget to wash them well.
2. Next, fill the jar with soaked and clean cucumbers.
3. Add citric acid on top.
4. Dissolve salt and sugar in boiling water and mix well. Boil for 3-4 minutes.
5. Pour the boiling marinade into the jars.
6. Cover with lids.
7. Send for 10-minute sterilization. It's time for the liter jar. With an increase in volume for every 0.5 liter it increases by 5 minutes.
8. Screw on the lids and turn the jars upside down.
9. After 24 hours, put it in the cellar.

With oak leaves

Oak leaves add a delicious crunch to every vegetable. This has practically no effect on the taste.

Ingredients for 1 liter:

• 850 g cucumbers;
• 4 oak leaves;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• one sprig of dill or parsley;
• 4-5 peppercorns;
• 1 tsp. vinegar essence.

Cooking method:

1. Soak the cucumbers for 6-8 hours, rinse, cut off excess.
2. Sterilize the jars and pour boiling water over the lids.
3. Wash the greens.
4. Chop the dill.
5. Place oak leaves at the bottom of the jars.
6. Fill the container with vegetables.
7. Sprinkle chopped herbs on top.
8. Boil water (1 liter per jar).
9. Pour boiling water over the vegetables. Cover with lids.
10. After 12 minutes, pour the water back into the pan and boil again.
11. Add salt and sugar to the boiling marinade and stir.
12. After a couple of minutes, add pepper and stir again.
13. Boil for 3 minutes, then add the essence to the marinade and remove from heat.
14. Pour the boiling marinade into jars.
15. Close the jars with a seaming wrench.
16. After 48-55 hours, remove them to a long-term storage location.

With vodka

Vodka helps extend the shelf life of the product and affects the taste of the preparation.

Please note! Such vegetables are contraindicated for pregnant women, nursing mothers, children and people with alcohol addiction.

Ingredients:

• 900 g cucumbers;
• 50 ml vinegar (9%);
• 50 ml vodka;
• 4 cloves of garlic;
• 5-6 peppercorns;
• 2 currant leaves;
• 4 tbsp. l. Sahara;
• 1 tsp. salt.

How to cook:

1. Place clean currant leaves at the bottom of sterilized jars.
2. Add two cloves of garlic.
3. Fill the jars with clean cucumbers (don't forget to soak them first).
4. Top with the remaining two cloves and three peppercorns.
5. Boil the water.
6. Pour boiling water into jars.
7. Leave to cool for 15 minutes.
8. Boil the same water again with the addition of salt, sugar and peppercorns.
9. After boiling, pour the vodka into the jars and immediately pour the marinade into the jars.
10. Cover with lids and sterilize for 10 minutes.
11. Seal the finished product.
12. Leave at room temperature for 30-48 hours, then transfer to the cellar or pantry.

In this case, it is not necessary to turn over and wrap the jars.

Without sterilization

Not all housewives like sterilization. There is a way to avoid it.

Ingredients for a liter jar:

• 900 g cucumbers;
• 120 ml vinegar (9%);
• one lemon slice;
• 4 cloves of garlic;
• 2-3 currant leaves;
• one dill umbrella;
• 4-5 peppercorns;
• 1 tbsp. l. salt;
• 4 tbsp. l. Sahara.

Cooking method:

1. Soak the cucumbers and remove any dirt.
2. Sterilize the jars and pour boiling water over the lids.
3. Wash the greens.
4. Remove the seeds (if any) from the lemon wedge.
5. Place currant leaves, pepper and garlic at the bottom of the jars.
6. Fill the jars with cucumbers vertically on top.
7. Place a lemon slice and an umbrella of dill on the very top.
8. Boil the water.
9. Pour boiling water into jars. Cover them with lids. Leave for 15 minutes.
10. Then pour this water back into the pan and boil again.
11. Pour the boiling water into the jars again. Also cover with lids and cool for ten minutes.
12. Finally, drain the water into a saucepan, add salt and sugar. Mix thoroughly and bring to a boil.
13. As soon as the marinade boils, pour the vinegar into the jars.
14. Immediately pour the marinade into the jars.
15. Seal the jars and turn them upside down.
16. Wrap the containers with a thick towel.
17. After 40 hours, transfer to a permanent storage location.

In apple juice

The recipe is suitable for those who like sweeter cucumbers. Apple juice will add extra sweetness. It is undesirable to add garlic and currant leaves - apple juice does not combine with such ingredients.

Ingredients for a liter jar:

• 900 g cucumbers;
• 1 liter of apple juice;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 0.5 tsp. citric acid.

Cooking method:

1. Wash the soaked cucumbers thoroughly.
2. Sterilize the jars. Don't forget to wash them first.
3. Fill dry, sterilized jars with vegetables in an upright position.
4. Place a liter of juice on the stove, immediately add salt and sugar.
5. Bring to a boil, stir well. Make sure bulk products are dissolved.
6. Add citric acid to the jars.
7. Pour hot apple juice into containers.
8. Cover with lids.
9. Sterilize for 12 minutes.
10. Seal and turn over. After 24 hours, remove to long-term storage.

With mint, onion and carrots

We invite you to try this unusual combination.

For 1 liter you will need:

• 700 g cucumbers;
• two large onions;
• one large carrot;
• 4-5 mint leaves;
• 1 tbsp. l. vinegar essence;
• 4 tbsp. l. Sahara;
• 1.5 tbsp. l. salt.

How to cook:

1. Prepare cucumbers according to the classic version.
2. Cut the onions into rings.
3. Grate the carrots on a coarse grater.
4. Wash mint leaves in cold water.
5. Place some of the onion rings on the bottom of the sterilized jars and add some of the grated carrots on top.
6. Fill the jar to the middle with cucumbers.
7. Top with remaining onion rings and carrots.
8. Place the remaining cucumbers in the jar.
9. Place mint leaves at the very top.
10. Boil the water.
11. Pour boiling water into jars and cover with lids. Cool for 15 minutes.
12. Carefully pour the water back so that the mint remains in the jar.
13. Boil again, fill the jars with boiling water again.
14. Cool for 7 minutes.
15. Finally, pour the water into the pan and immediately add salt and sugar. Boil it.
16. Add essence to boiling water and immediately remove from heat.
17. Fill the containers with marinade.
18. Screw on the lids and leave at room temperature for 48 hours.

Mint can be added before the third pour. This way it will remain fresher.

With pine branches

The pine aroma will fill your kitchen as soon as you open a jar of this preparation.

For 1 liter you will need:

• 900 g cucumbers;
• two pine branches (about 6 cm long);
• 1 tsp. vinegar essence;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara.

Cooking method:

1. Soak the cucumbers for at least five hours. Rinse them well.
2. Wash the jars with soda solution and sterilize.
3. Place pine branches at the bottom of the containers.
4. Next, fill them with cucumbers.
5. Boil the water.
6. Add salt and sugar to boiling water.
7. Stir. Boil for a couple more minutes.
8. Add vinegar essence to the jars.
9. Immediately pour in the marinade.
10. Cover the containers with lids and sterilize for 11 minutes.
11. Seal it and leave it in the room for two days.

With grated horseradish and tarragon

Cucumbers prepared according to this recipe turn out very crispy.

Ingredients for 1 liter:

• 900 g cucumbers;
• 1 horseradish root (small);
• 2-3 leaves of horseradish;
• 1 tbsp. l. salt;
• 1 tsp. chopped dry tarragon;
• 1 tsp. citric acid;
• 4 tbsp. l. Sahara;
• peppercorns.

Cooking method:

1. Prepare the cucumbers as in the classic version.
2. Grate the horseradish root on a fine or medium grater.
3. Wash the horseradish leaves well in cool water.
4. Place two leaves of horseradish and part of the grated horseradish at the bottom of the sterilized jars.
5. Fill the jars entirely with vegetables.
6. Top with remaining horseradish leaf, grated horseradish and tarragon.
7. Boil water with salt and sugar.
8. Add peppercorns to boiling water. Boil for 2-3 minutes.
9. Pour citric acid into the jars.
10. Pour in the marinade by a third, then up to half, and so on.
11. Sterilize for 10 minutes.
12. Cap, invert and wrap for 48 hours.

With bell pepper, basil and coriander

Recipe for lovers of spicy vegetables.

Required for 1 liter:

• 700 g cucumbers;
• 2-3 bell peppers (preferably red ones);
• two sprigs of basil;
• 1 tbsp. l. salt without a slide;
• 3 tbsp. l. heaped sugar;
• 1 tbsp. l. vinegar essence;
• 1 tsp. coriander

Cooking method:

1. Prepare the cucumbers for pickling as indicated in the classic recipe.
2. Coarsely chop the basil.
3. Cut the bell pepper into slices.
4. Place chopped basil in the bottom of sterilized jars.
5. Next, fill the jar with cucumbers, placing pepper slices between them.
6. Place coriander on top.
7. Dissolve salt and sugar in water, then put on fire.
8. After bringing to a boil, pour the essence into the jars and immediately fill with marinade.
9. Sterilize for 10 minutes (for a liter jar).
10. Seal and leave in the room for 30-35 hours.

Terms and conditions of storage

If the cucumbers are stored in the cellar, then you can enjoy crispy pickled vegetables for 12 months. If the preparations were stored in the apartment, then it is better to eat them within 7-9 months. Even if the vegetables do not spoil, the taste will no longer be the same, and the crunch will most likely disappear.

Important! Be sure to store the opened jar in the refrigerator; the brine should completely cover the cucumbers. Opened vegetables should be eaten within 5-6 days.

Advice from experienced housewives

Recommendations from those who have been preparing preparations for several years will always be useful:

1. If you use lemon slice and citric acid in the same recipe, add more sugar.
2. Do not combine cucumbers pickled with vinegar with celery - the taste will disappoint you.
3. Do not immediately send washed jars for sterilization. Let them dry and warm up a little. They should be washed with cool water.

Reviews

Housewives share their comments about sterilization on online forums - let's look at some of them.

Elena, Chistopol: “I cook cucumbers with the addition of citric acid. It tastes better this way. I have my own trick to make them rich and not sour: I add a couple of sprigs of red currants. Try it, you will be pleasantly surprised by the taste.”

Yaroslava, Tver: “For 5 years now I have been preparing pickled cucumbers for the winter. I'm not lazy and sterilize the jars at the beginning and end of cooking. I advise all housewives to do the same, it will save your labor.”

Let's sum it up

Anyone can prepare pickled cucumbers for the winter in jars. The main thing is to choose ripe and healthy fruits, soak and wash them thoroughly, and sterilize the jars. For long-term storage, vinegar, vinegar essence or citric acid are added to the preparations.

Sterilization of the finished product can be replaced by triple filling. It is best to store cucumbers in the cellar - there they will last a year without losing their taste. Store the opened jar in the refrigerator and consume within 5-7 days.