The most delicious recipes for preserving cucumbers for the winter

At the end of July, the time beloved by many housewives and summer residents begins - the harvesting season, when continuous work is in full swing: grown vegetables and fruits are canned for storage for the winter. It is believed that the most delicious cucumber preparations are obtained from July 20 to August 6. At this time, the cold dew has not yet begun, and crunchy, elastic vegetables grow in the beds.

Features of cucumber preservation

When canning, the variety of vegetables is of great importance.: salad varieties and hybrids are not suitable for preparations. The surface of such cucumbers is covered with white spines, the skin almost does not allow the salt solution to pass through, as a result, voids are formed in the fruits.

Preservation methods

How to preserve cucumbers? They are salted, pickled, rolled up alone or with other vegetables, and prepared into salads and snacks. There are hundreds of canning recipes gherkins, medium and large cucumbers. Vegetables are combined with tomatoes, bell peppers, radishes and other fruits.

In winter, the body receives from such preparations additional vitamins and minerals, which are so lacking. Canned vegetables are a great way to add variety to your diet during the cold season.

Preparing for conservation

To ensure that the products are well preserved, the processing of products is approached carefully.. Hygiene factors are of utmost importance, as is the choice of ingredients and containers for vegetables.

Selection and preparation of containers

Most housewives use glass containers of various sizes for preparations.The smooth shape around the neck and bottom of the jars reduces stress during heating and cooling - these containers are resistant to sudden temperature changes.

Tightness is another important condition. Even the smallest hole in a jar or lid leads to spoilage of vegetables. Through the crack, pathogenic bacteria and fungi—causative agents of intestinal infections—enter the container.

Important! To check the integrity of the container, knock on it with a stick or pencil. If there is damage, the sound will be dull and rattling.

Different types of lids are available for sealing canned food., which have their advantages and disadvantages:

1. Tin, closed with a special seaming machine, are easy to use, have a low price, and can be preserved for a long time. Sealing jars with such lids can be difficult, and if closed incorrectly, there is a risk of damage to the entire batch.
2. Twist-off - closes easier than other reusable ones. They can be more difficult to open and the price is higher than metal options.
3. Glass - environmentally friendly, but rarely found on sale.
4. Plastic - cheap, convenient. They are not used for all preparations and ensure the safety of products only for a certain period.
5. Reusable vacuum — last much longer compared to other types, are made of safe materials, and are easy to use. However, there are cases of premature spoilage of vegetables and changes in their taste.

Before use, jars and lids are carefully processed a solution of baking soda or soda ash (1 tsp per 1 liter of water). Depending on the degree of contamination, the containers are soaked for up to 30 minutes. Then wash with a washcloth and brush, rinse with clean hot water, and dry with the neck down.Before filling with vegetables, the container is sterilized in the oven or microwave.

Selection of cucumbers

For preparations, only freshly picked vegetables with small seed chambers are used. Even minor storage of vegetables before canning degrades their quality.

The size of cucumbers is as follows:

• pickles - 3–5 cm;
• gherkins - 5–7 and 7–9 cm;
• greens - no more than 12 cm.

The smaller the fruits, the more valuable they are during processing.

Preparing Ingredients

Sorted fruits are soaked in cold water, replacing it periodically, for no more than 6 hours. This restores the turgor of vegetables and reduces their bitterness. Afterwards, the cucumbers are carefully washed with a soft brush. Fruits longer than 11 cm are cut into slices of 2-3 cm.

Important! Vegetables of the same size and variety are preserved in one container.

Washed greens are cut with a stainless steel knife into pieces 3–5 cm long, unless the recipe says otherwise. Peeled garlic is chopped with a knife or pounded.

Best Recipes

We suggest adding new and interesting ones to the wide range of recipes for preserving cucumbers.

In Korean

The preparation is short, but the result is excellent.

Ingredients:

• 4 kg of cucumbers;
• 1 kg of washed and peeled carrots;
• 200 g granulated sugar;
• 200 ml of sunflower oil, 9% vinegar;
• 1 tbsp. l. ground red pepper;
• 2 tbsp. l. crushed garlic cloves.

Cooking method:

1. Cut the prepared cucumbers into 8 pieces.
2. Grind the carrots on a grater for Korean salads, mix with seasonings.
3. Refrigerate the vegetables for about 4 hours.
4. Package and place the jars for sterilization for 10 minutes.
5. Roll up the container and cover it with a blanket or rug until it cools.

Conifers

Those who take care of their health and do not use vinegar will like the “pine” recipe.

You will need:

• 2 kg of cucumbers;
• 3 young pine branches, cut into 7–10 cm pieces;
• 2 tbsp. l. salt and sugar;
• 1.3 liters of apple juice without sugar.

Preparation:

1. Remove the stems from soaked cucumbers.
2. Pour boiling water over the fruits, then cool sharply with ice water.
3. Place in a jar, alternating with chopped pine branches.
4. Boil apple juice with salt and sugar.
5. Add the boiling filling to the contents of the jars, let stand for 10 minutes and drain.
6. Repeat the procedure twice.
7. Seal the jars and leave to cool in a warm place.

Preparing other vegetables:

How to prepare delicious canned tomatoes for the winter

How to cook canned zucchini for the winter

A selection of recipes for canned green beans

With pumpkin

This original mixture of cucumbers and pumpkin will appeal to lovers of assorted dishes.

Ingredients:

• 3-4 fresh cucumbers of the same size;
• 100–150 g peeled pumpkin;
• 1/2 tsp each dill and mustard seeds;
• 1-2 bay leaves;
• 3 slices of lemon or lime;
• a sprig of parsley;
• 2 tsp. granulated sugar;
• 1 tsp. salt;
• 1 tbsp. l. 6% wine vinegar;
• 220 ml water.

How to cook:

1. Trim the tails of prepared cucumbers. Cut each fruit vertically into 4 parts.
2. Divide the peeled pumpkin into the same pieces.
3. Pack vegetables into jars.
4. Add seasonings to them.
5. Chop the lemon or lime into small triangle-shaped slices and place in jars along with the parsley.
6. Boil water, dissolve salt and sugar in it.
7. Fill the preparations with brine and wine vinegar.
8. Sterilize jars with lids for 20–30 minutes.
9. Leave everything warm until cool.

In Polish

Onions and carrots in the preparation perfectly complement the taste of cucumbers.

Will need:

• 10 kg of small cucumbers;
• 10 pieces. carrots;
• 50–60 g small onions;
• 4 heads of garlic;
• 10 liters of water;
• 0.5 l of 9% vinegar;
• 0.6–1 kg salt;
• 25–30 black peppercorns;
• 15–20 pieces of bay leaves.

Preparation:

1. Pour boiling water over cucumbers without tails and immediately plunge into ice water.
2. After making several punctures with a knife or needle, roll in salt.
3. Place in an enamel bowl in the refrigerator for 12 hours, pressing under pressure.
4. Cut the carrots into pieces of equal size and blanch with the onion for several minutes.
5. Place garlic, cucumbers at the bottom of the prepared jars, add onions and carrots, a few peppercorns and bay leaves.
6. Boil water with salt. Add vinegar.
7. Pour the hot brine into jars.
8. Pasteurize containers with a volume of 1 liter at +90°C for 20–30 minutes, 3 liters for 30–40 minutes.
9. Wrap the pieces and leave until cool.

In Ukrainian

A simple recipe for quick cucumbers that men will especially like.

Ingredients:

• 4 kg of cucumbers;
• 1 tbsp. l. granulated sugar, salt, 9% vinegar, vegetable oil;
• 2 tbsp. l. ground black pepper, powdered mustard, crushed garlic.

Brine:

• 3 liters of water;
• 1 tbsp. l. salt;
• 1.5 tbsp. l. granulated sugar;
• 1.5 tsp. citric acid.

How to cook:

1. Cut the cucumbers vertically into 4 parts, place in an enamel container, season with spices, stir, let stand for 3 hours.
2. When the vegetables begin to release juice, pack them in 1 liter jars.
3. Dissolve salt, sugar, citric acid in water. Boil everything.
4. Fill the container with the prepared brine, sterilize for 20 minutes and seal.

"Drunk" cucumbers

With the addition of a small amount of alcohol, such preparations will remain transparent for a long time, and the cucumbers will remain crispy.

For filling you will need:

• 1.5 liters of water;
• 3 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1 tsp. 9% vinegar;
• 2 tbsp. l. vodka.

Cooking method:

1. Boil water and dissolve salt and sugar in it.
2. Add vodka and vinegar to each jar before adding brine.

To put in a jar they take:

• 2 kg of small green cucumbers;
• horseradish root;
• dill umbrellas;
• currant leaves;
• 4-5 cloves of garlic.

Cooking method:

1. Place chopped horseradish root, dill, currant leaves, and garlic at the bottom of the jars.
2. Add cucumbers without stems, pour in boiling brine.
3. Sterilize jars for 15 minutes.

Read also:

How to can corn for the winter at home

How to preserve garlic for the winter is tasty and simple

The best ways to prepare hot peppers for the winter

With chili sauce

Vegetables in spicy sauce are especially crispy.

Ingredients:

• 6 tbsp. water;
• 2 kg of cucumbers;
• 1 tbsp. sugar and 9% vinegar;
• 2 tbsp. l. salt;
• 6 tbsp. l. chili sauce;
• dill with umbrellas;
• cherry and currant leaves;
• horseradish;
• allspice peas;
• garlic.

Cooking method:

1. Cut the garlic into several cloves vertically.
2. Place washed spices at the bottom of the jars, and cucumbers on top.
3. Pour in boiling water and leave the jars covered for 5 minutes.
4. Pour the liquid into a saucepan and boil with 1/2 tbsp. Sahara.
5. Refill jars for 5 minutes.
6. Measure out 6 tbsp. pouring, boil it with spices and chili sauce.
7. Add vinegar when the marinade is removed from the stove.
8. Sterilize jars with filling with lids on for 10 minutes.
9. After changing the lids, seal the containers tightly, turn them over and cover with a warm cloth until they cool.

Canned cucumber salad “Winter”

Cucumbers of irregular shape and large sizes are suitable for harvesting, as they are crushed.

Ingredients:

• 5 kg of cucumbers;
• 1 kg of onion;
• 300 g dill;
• 0.5 tbsp. 9% vinegar;
• 5 tbsp. l. Sahara;
• 2 tbsp. l salt;
• peppercorns to taste.

Cooking method:

1. Cut the cucumbers into rings, the onions into half rings.
2. Place the vegetables in an enamel bowl, add salt and set aside for 30 minutes until a sufficient amount of juice appears.
3. Chop the washed dill.
4. Mix sugar and salt with vinegar, cucumbers and dill.
5. Bring the thoroughly mixed mixture to a boil, stirring constantly.
6. When the color of the cucumbers changes, remove the pan from the stove and pack the salad into prepared jars.
7. Fill the containers to the very top so that the contents are covered.
8. Wrap the jars until they cool.

Canned in steep brine

This preparation can be stored all winter in an apartment without loss of quality and taste.

Will need:

• 2 liters of water;
• 2 kg of cucumbers;
• 200 g salt;
• 2 cloves chopped garlic;
• 1 tsp. 70% vinegar essence;
• horseradish root and leaves;
• cherry and blackcurrant leaves.

Cooking method:

1. Place prepared cucumbers and spices in glass, ceramic or enamel dishes.
2. Pour in the brine from chilled boiled water and salt so that it covers the vegetables and leave for 3 days.
3. Rinse the cucumbers with running water, place them in jars, and fill them with boiling water for 10 minutes.
4. Pour out the liquid and repeat the procedure.
5. Add vinegar to boiling water. Seal the jars and place in a warm place to cool.

With pepper

The combination of cucumbers and sweet peppers is a win-win option for lovers of mixed preserves.

For one 1 liter jar they take:

• 1-2 bell peppers;
• 2-3 cloves of garlic;
• 1-2 dill umbrellas;
• 2-3 black peppercorns;
• 1 tsp. 70% vinegar essence.

Brine is prepared from:

• 1.5 tbsp. l. salt;
• 2–2.5 tbsp. l. Sahara;
• 1 liter of water.

Cooking method:

1. Place spices and chopped bell pepper in circles or lengthwise at the bottom of sterile jars.
2. Add cucumbers without tails on top.
3. Fill the jars with boiling water and set aside for 25–30 minutes.
4. Pour out the water and fill the jars with the prepared filling of water, sugar, and salt.
5. Wait 30 minutes, pour everything out and boil.
6. Return to containers, add vinegar essence.
7. Cover the cucumbers and cool in a warm place.

With gooseberries

The original combination of gooseberries and cucumbers will delight gourmets.

Ingredients:

• 4 kg of cucumbers;
• 0.5 kg of red or yellow ripe gooseberries;
• 1 head of garlic;
• 10 cherry leaves;
• 5 currant leaves;
• horseradish leaf;
• 2 dill umbrellas;
• 10 peas of black or allspice;
• 10 buds of cloves.

For the brine:

• 3.5 liters of water;
• 6 tbsp. l. salt;
• 9 tbsp. l. Sahara;
• 80 ml of 70% vinegar essence.

How to cook:

1. Mix chopped cucumbers, garlic and herbs thoroughly in an enamel bowl.
2. Fill sterile jars with the resulting salad.
3. Pour boiling water into the containers and wait 15 minutes.
4. Drain the liquid and repeat twice.
5. Add spices to the brine and boil.
6. When the filling is removed from the heat, add vinegar essence.
7. Fill the jars so that the liquid comes out a little over the edge.
8. Seal the pieces with lids, let cool in a warm place, placing the neck down.

Cooking tips

For preparing canned cucumbers for the winter use only ordinary (coarse) salt. Enriched with iodine is not suitable as it softens the vegetables.

By the way! Bay leaves are used in reasonable quantities to avoid bitterness.

To keep cucumbers always crispy, before canning they are soaked for 4–6 hours.

Storage recommendations

The preparations prepared according to the given recipes are stored at home.

Cucumbers, canned with pasteurization, are stored at a temperature not exceeding +15°C and a relative humidity of 75% for 2 years.

Rolled without pasteurization - at a temperature not higher than +2°C for 6-10 months.

Choose a dark and dry room: An insulated balcony or storage room is suitable for this.

Conclusion

To ensure that cucumbers are tasty and of high quality in winter preparations, they and the container itself are carefully inspected for damage, jars and lids are sterilized. Only fresh vegetables are used, usually of the same size.

Step-by-step and proper preparation will allow you to store the preparations for up to 12 months or more in a city apartment. To select the most delicious cucumber recipe for the winter, choose both familiar, already proven options and new ones.