The best recipes for crispy pickled cucumbers in jars

Canned cucumbers are perhaps the most popular preparation for the winter. Not a single feast can take place without them; they will complement any dish, and in themselves they will be appropriate as a savory snack.

In this article we will talk about classic approaches to pickling cucumbers and give you the most delicious and proven recipes.

Features of pickling cucumbers

Delicious pickles are not only a good recipe, but also the right vegetable. If you are using your own harvest, select cucumbers that are small and free of blemishes and signs of spoilage. When purchasing, pay attention to the size, shape and color of the fruit.

Important! Yellow color indicates overripeness; such a vegetable will not be tasty, and large seeds inside will ruin even the best recipe.

The fruits should be approximately 10 cm long and of the same size so that they are salted evenly. The bright green color guarantees a thin skin, delicate taste and small seeds inside.

Attention! Greenhouse cucumbers “behave” poorly when salted and pickled; at best, they will not crunch, and at worst, the jar will explode.

The most suitable fruits for winter harvesting are those with black thorns: cucumbers with white pimples are best eaten fresh.

How to make them crispy

How to make a cucumber crunchy? To do this, choose fruits with thick skins.

Another important rule is to pre-soak vegetables in cool water for several hours. This procedure saturates the cucumber with water and expels excess air from it.

When filling the jar, pack the fruit tightly, this guarantees not only good taste, but also crunchiness. If the cucumbers float in the marinade, the excess liquid will make them soft.

Preparing to cook

Before you start harvesting, you need to prepare all the ingredients, sterilize the jars and lids, and wash the cucumbers themselves. The fruits should be thoroughly washed, flowers removed, soaked in water and kept for two hours.

Interesting! Sometimes housewives cut off the ends on both sides of the fruit, but this is not necessary, and the final result does not depend on it.

You can prepare several options for canned cucumbers for the winter. All you have to do is choose the ones you like the most and purchase everything you need.

Selection and preparation of cans

Cucumbers are pickled in different containers; most housewives choose a container depending on the number of family members. The most popular are liter and three liter glass jars.

All containers must be thoroughly washed and sterilized before harvesting. There should be no chips or cracks on the jars - such dishes are not suitable for preservation. For sterilization, boiling water is used - just immerse the selected container in it for a couple of minutes.

Sealing lids are boiled for at least three minutes. This ensures that no harmful bacteria will enter the workpiece and it will last until spring.

Preparing Ingredients

If the marinade requires leaves of fruit trees or tops of root crops, they are thoroughly washed; everything else should be at hand so that the preservation process goes quickly and efficiently.

Delicious recipes for pickled crispy cucumbers for 1 l and 3 l

Pickling involves the use of vinegar or its substitute, such as citric acid.But there are other interesting recipes that surprise not only with the composition, but also with the result.

With vinegar

First, let's consider the classic version of pickling cucumbers, then you can try experimenting not only with the ingredients, but also with their quantity.

For a three-liter jar you will need:

• cucumbers – 2 kg;
• beet sugar – 100 g;
• rock salt – 100 g;
• table vinegar - 120 ml;
• peppercorns – 10 pcs.;
• laurel leaves – 4 pcs.;
• water – 1.5 l;
• dry dill - 2 umbrellas.

Line the bottom of the jars with dill, bay leaves and add pepper. Pour boiling water over it, keep it there for 7 minutes, then carefully pour the water into a container for preparing the brine, add salt and sugar, and put it on the fire.

When the marinade boils, add vinegar to it. Pour the prepared mixture over the prepared cucumbers, roll them up, place them on the lids, and cover with a warm blanket.

With currants

You can try unusual pickling, for example, with red currants. Guests will certainly appreciate this taste, and the pantry will be replenished with beautiful preparations.

For a liter jar you will need:

• cucumbers – 700 g;
• large garlic – 2 cloves;
• ground horseradish – 1 tsp;
• fresh or frozen red currants – 150 g;
• coarse salt – 50 g;
• beet sugar – 100 g;
• currant leaves – 3 pcs.;
• allspice – 4 pcs.

Place horseradish and garlic in a jar, fold the cucumbers as tightly as possible, add currants. If the berries were frozen, wait until they thaw.

Pour the contents with boiling water, which after 5 minutes pour into a saucepan containing: sugar, salt, peppercorns and currant leaves. Pour the boiled brine into the cucumbers, close the lids and sterilize for 5 minutes, then roll up the jars.

With sterilization

For those who like non-trivial solutions, there is an interesting recipe for cucumbers with onions. The dish will come to the table both as an independent snack and as an addition to the main course.

For 3 liters of finished product you will need:

• cucumbers – 2.4 kg;
• yellow onion – 0.65 kg;
• sunflower oil – 100 ml;
• water – 1.5 l;
• salt for pickles – 100 g;
• beet sugar – 100 g;
• pepper – 8 peas;
• laurel leaves – 2 pcs.;
• table vinegar – 150 ml;
• tarragon - a pinch.

First cut the cucumbers into slices and onions into half rings. Thickness – up to 5 mm. Afterwards, place the vegetables in the prepared container and pour in the oil and sprinkle with tarragon.

To make the marinade, add sugar, salt, pepper to the water, add bay leaves, add vinegar and boil. Pour the resulting mixture into the cucumbers, cover the jar with a lid and sterilize for 10 minutes in a pan with hot water “up to the shoulders” (put a cloth on the bottom). Roll up the workpiece and leave to cool.

With chili ketchup

Housewives and gourmets are constantly coming up with new recipes for long-loved dishes, and pickled cucumbers are no exception. Recipe with ketchup Chile is proof of this.

For 1 liter you will need:

• fresh young cucumbers – 0.7 kg;
• spicy chili ketchup – 40 ml;
• table vinegar – 1 tsp;
• white granulated sugar – 20 g;
• rock salt – 50 g;
• water – 500 ml;
• laurel – 1 pc.;
• fresh garlic – 1 clove;
• fresh chili pepper - 1 small;
• allspice and black pepper – 3 peas each.

To prepare an unusual dish, choose smaller cucumbers, preferably gherkins. Place chopped garlic and chili on the bottom of the container, then fold the cucumbers tightly and pour in boiling water for 10 minutes.

Pour boiling water into a container, add salt, ketchup and sugar, peppercorns, boil for 6 minutes, pour in vinegar and turn off the heat. Pour the marinade into the cucumbers and roll them up.

With mustard seeds

Seeds will give pickled cucumbers an unusual aroma. mustardIn addition, they will increase the shelf life of the workpiece.

For a 1 liter jar you will need:

• cucumbers – 0.7 kg;
• grain mustard – 20 g;
• garlic – 2 cloves;
• dried dill – 2 umbrellas;
• fresh cherry leaves – 6 pcs.;
• bitter red pepper – 1 pc.;
• rock salt – 100 g;
• beet sugar – 100 g;
• table vinegar - 70 ml.

Chop the garlic and chili pepper, removing the core and seeds, respectively. Place them in a jar, add mustard, dill and cherry leaves. Fill the container with cucumbers and pour boiling water over everything for about 10 minutes.

After this, pour water into a saucepan, add salt, sugar and bring to a boil. Fill the jar with the marinade, leaving some space for the vinegar. Pour in the vinegar, roll up the lids and turn over until completely cool.

With aromatic marinade

Another unusual and aromatic recipe for cucumbers for the winter. For a 3 liter jar you will need:

• fresh cucumbers – 2 kg;
• medium-sized onions - 3 onions;
• garlic – 3 cloves;
• leaf horseradish – 1 pc.;
• young tarragon - 1 sprig;
• fresh parsley - 1 branch;
• fresh dill – 1 branch;
• celery – 1 branch;
• laurel – 2 leaves;
• black pepper – 4 peas;
• cloves - 5 buds;
• mustard beans – 20 g;
• table vinegar - 150 ml;
• coarse salt – 150 g;
• beet sugar – 90 g.

This time it is better to start by preparing the marinade. Add salt and sugar to 1.5 liters of water; just before boiling, add cloves, pepper and laurel. Boil for 2 minutes.

Pour vinegar into a jar, add mustard, distribute herbs, chopped garlic and onions. Fill with cucumbers and hot marinade, close with lids.

Without vinegar

Not everyone likes vinegar, and it is even contraindicated for people with digestive problems. To prepare 1 liter of pickled cucumbers without vinegar required:

• prepared cucumbers – 0.6 kg;
• fresh horseradish – 1 leaf;
• dry laurel – 3 leaves;
• pepper – 4 peas;
• garlic – 3 cloves;
• dried dill – 2 umbrellas;
• granulated sugar – 150 g;
• coarse salt – 50 g;
• citric acid – 2 g.

Cover the bottom of the jar with horseradish leaves, dill, chopped garlic, add bay leaves and pepper. Place the cucumbers and pour boiling water over them for 15 minutes.

Drain the water into a bowl, add salt and sugar, bring to a boil, then add citric acid, stir well until the crystals are completely dissolved and pour the marinade over the prepared cucumbers in the jar. Roll up the lid and cool without wrapping.

With vodka

If you've already tried everything, but still haven't found your recipe, it's worth trying another option.

For 3 liters of workpiece you will need:

• cucumbers – 2.5 kg;
• vodka – 30 ml;
• wine vinegar – 35 ml;
• water – 1.5 l;
• coarse salt – 100 g;
• dried dill - 3 umbrellas;
• garlic – 4 cloves;
• leaf horseradish – 3 pcs.;
• cherry leaves – 3 pcs.

Place horseradish and cherry leaves, dill umbrellas and pre-cut garlic into a jar, fill the space with cucumbers, and pour boiling water over it.

After 10 minutes, drain the water; it will be needed to prepare the marinade. To do this, add salt to it, and after it boils, pour in vinegar and vodka. As soon as the mixture boils, pour it over the cucumbers and roll up immediately.

Cooking tips

After the cucumbers are rolled up, the jars are kept upside down, wrapped in a warm blanket or blanket until they cool completely. After this, they are put away for storage.

Important! Store pickled cucumbers without vinegar or with unusual ingredients, such as berries, in a cool, dark place.

Cucumbers will be crispier if their ends are not trimmed.And when marinating store-bought fruits, soaking will help remove nitrates, especially if you prick them with a fork on several sides.

A regular tablespoon will help to carefully pour boiling water into the jar. If you pour the liquid over a spoon, it will go exactly to the right place.

Storage recommendations

The blanks are stored in a cool place - this way the likelihood of their damage will be minimal. This is especially true for recipes without adding vinegar.

Pickled cucumbers are excellent are stored and two years in the cellar, but it is not recommended to leave excess preparations for the summer - their taste deteriorates.

Conclusion

Making delicious pickled cucumbers is quite simple, and there are a great many recipes. As a result, every year you can add one or another ingredient, because there are so many people, so many tastes. You can also experiment with the amount of salt, sugar and vinegar, which will help you achieve better results.