The most delicious recipes for crispy canned cucumbers from experienced housewives

Fragrant, crispy canned cucumbers are one of the main preparations for the winter for every housewife. They are served at the table with any side dishes instead of fresh vegetables and added to many dishes - hot dishes, salads, snacks.

Selection and preparation of cucumbers

Canning is a simple and convenient way to preserve a supply of vegetables for the winter.. Every housewife has a signature recipe in stock that is most liked by relatives and guests. There are dozens of options for preparing cucumbers, and they all differ in taste due to the individual components included in the marinade.

The taste of the finished product depends on the correct choice of the main ingredient. For canning, domestic varieties that ripen by July–August are used. Imported vegetables contain a large amount of nitrates, which accelerate ripening and make cucumbers unsuitable for harvesting.

When choosing vegetables, pay attention to the following features:

• small, elastic, dense cucumbers are suitable for preparations;
• to fill one jar, they try to use specimens of the same size, even and not curved;
• Bright green fruits that have pimples with black spikes are suitable for canning;
• Before canning, washed cucumbers are poured with cold water for 2-3 hours - this procedure gives the fruits sufficient moisture and makes them crispier and denser when finished.

For harvesting, choose fruits with thin, not rough skin. It is advisable to taste them so as not to spoil the pickles with bitterness.

Reference. Trimming the ends of cucumbers is an optional procedure. Some housewives remove them before canning, believing that this will add aesthetics to the dish, others leave them. Bitterness sometimes accumulates in these places.

How to make canned cucumbers crispy

So that the workpiece retains its spicy taste and aroma, as well as its main feature - crunch, housewives use various spices and seasonings.

What does crunch depend on, what additives give it

The main components on which the characteristic, pleasant taste of cucumbers depends, – horseradish root, fresh currant and cherry leaves. Culinary experts recommend adding horseradish leaves to flavor the marinade and preserve the elasticity of the vegetables.

The best recipes for preparations in 1 liter / 3 liter jars

Before canning, jars and lids are washed and sterilized in any convenient way.. All components are also washed and cut.

Depending on the volume of the selected container, the optimal amount of ingredients is selected. Add marinade water until the jar is filled to the brim. Each housewife independently adjusts the optimal set of spices based on personal preferences.

With mustard

In this recipe, mustard gives the product a special piquancy.

For 1 l / 3 l cans you will need:

• 700 g / 1.5 kg cucumbers;
• 0.5 tsp. / 1.5 tsp. dry mustard;
• 2/4 cloves of garlic;
• a pinch of ground black pepper;
• 1 tbsp. l. / 2.5 tbsp. l. Sahara;
• ¾ tbsp. l. / 2 tbsp. l. salt;
• 20 ml / 50 ml odorless vegetable oil;
• a pinch of chopped dill.

Before cooking using this technology, the ends are cut off, since the main product is preserved not entirely, but in slices.

Preparation:

1. Cut the vegetables into slices lengthwise, 1.5 mm thick.
2. Chop the garlic with a knife.
3. Mix salt and sugar, mustard powder and pepper, garlic and dill with cucumbers.
4. Add vegetable oil and a few tablespoons of cool water to the vegetable mixture.
5. Place the resulting mixture in sterile jars, lightly compact it, and leave for 2 hours until juice forms.
6. Place the jars in a saucepan with a lined bottom and cover with lids, add hot water not to the very top and place on the stove.
7. After boiling, sterilize for 20-30 minutes, then seal and turn the jars over.

To cool gradually, the container is wrapped in a warm blanket for a day or two. This significantly reduces the likelihood of cans bloating and damage to the product.

Cucumbers “Villainous”

This recipe calls for the addition of vodka. It will make the taste of the finished snack more rich, piquant, and enhance the aroma of spices.

For liter and three liter jars they charge accordingly:

• 700 g or 1.5 kg of greens;
• 2/4 leaves of horseradish and currant leaves;
• 2/4 dill umbrella;
• 50 g / 150 g vodka;
• 5 g / 15 g citric acid;
• 3/6 cloves of garlic;
• horseradish root 2-3 cm in size;
• 2 tbsp. l. / 4 tbsp. l. salt and sugar.

Cooking technology:

1. Wash the greens, peel the horseradish root.
2. Boil the water for the brine, adding salt and sugar as you go.
3. Place greens, horseradish root and cucumbers as tightly as possible into sterile jars.
4. Pour the salted marinade over the vegetables for 15 minutes, pour into a saucepan.
5. Boil the brine again, add whole cloves of garlic without chopping.
6. At the end, add citric acid and vodka, immediately pour the prepared marinade into the jar.

Leave the sealed jars upside down for a day. The appetizer will be ready in 1 month.

Marinated with lemon

To diversify the classic taste of your favorite preparation, housewives add lemon to the marinade.It also acts as a preservative and extends the shelf life of the product.

Ingredients required for 1 and 3 liter jars respectively:

• 700 g or 1.5 kg of vegetables;
• 3/5 horseradish leaves;
• 2/5 currant leaves;
• 2/5 cloves of garlic;
• 0.5 / 1 lemon;
• 1 tbsp. l. / 2.5 tbsp. l. salt;
• 3 tbsp. l. / 5 tbsp. l. Sahara;
• 5 ml / 15 ml vegetable oil;
• 5 ml / 10 ml vinegar.

Before cooking, soak the cucumbers and sterilize the jars. The process will not cause difficulties even for novice cooks:

1. Place herbs, whole cloves of garlic and sliced ​​lemon at the bottom of dry jars.
2. Fill the container tightly with cucumbers.
3. Place chopped horseradish root on the top layer.
4. Pour vegetable oil into the jar based on the volume of vegetables that fits in it;
5. Boil water with salt and sugar, after 5 minutes add vinegar.
6. Quickly pour in the marinade, cover the jars and leave for 15 minutes.
7. Pour the brine into the pan again, boil and pour over the cucumbers.

Seal the jars, turn them upside down and wrap them in a blanket for a day. Store the workpiece in a pantry or cellar, in a dark and cool room.

In Polish

This original appetizer will not leave any gourmet indifferent. Its main feature is its characteristic spice.

For the simplest recipe for 1 liter and 3 liter jars you will need:

• 650-700 g / 1.5 kg cucumbers;
• 0.2 kg / 0.6 kg onions;
• 2 pcs. / 5 pieces. sweet pepper;
• 1 bunch of fresh dill;
• 3/8 cloves of garlic;
• 100 ml / 250 ml odorless vegetable oil;
• 1 tbsp. l. / 2.5 tbsp. l. salt;
• 2 tbsp. l. / 5 tbsp. l. Sahara.

Before you start canning, prepare all the vegetables, wash and peel the peppers and onions, cut them into rings.

How to cook:

1. In a deep bowl, mix cucumbers, paprika, onions, garlic, add chopped dill, salt and sugar.
2. Add oil to the mixture and mix.
3. Pour in the vinegar, stir again, and leave for an hour.
4. Place the container with the vegetable mixture on the stove and bring to a boil over low heat.
5. Cook for 15 minutes, place in sterile jars.
6. Close with lids, turn over and wrap with a blanket overnight.

It is better to try a savory snack no earlier than after a month. During this time, all components will be saturated with flavor and filled with the aroma of spices.

Take note:

How to prepare Korean cauliflower for the winter

Recipes for canned watermelons for the winter without sterilization

The most delicious recipes for pickling eggplants in jars for the winter

Sweet crispy cucumbers

Based on Products will be required for liter and three liter jars:

• 600 g / 1.6 kg cucumbers;
• 2/5 currant leaves;
• 2/6 cherry leaves;
• 800 ml / 1.9 l water;
• 50 g / 150 g sugar;
• 40 g / 130 g salt;
• 50 ml / 100 ml vinegar;
• 2/4 dill umbrella.

The finished product has a faint sweetish taste. Suitable as an independent snack at the table.

Preparation:

1. Cut off the ends of the soaked cucumbers.
2. Place fresh leaves at the bottom of sterile jars and compact the vegetables.
3. Fill the containers with boiling water to the brim and leave for 3-4 minutes.
4. Drain all jars into a large saucepan.
5. Add salt and sugar in an amount proportional to the total volume of water.
6. Bring the marinade to a boil, pour in vinegar.
7. Pour the brine over the cucumbers and quickly seal.

Turn the containers upside down, and after 24 hours put them in a dark place for storage. Cucumbers are ready to eat after 1.5 months.

Canned with mint, onions and carrots

The unique taste and ease of preparation are what attracts this recipe to housewives preparing snacks for the winter.

For jars with a capacity of 1 liter and 3 liters, respectively, you will need:

• 600 g / 1.5 kg cucumbers;
• 2/3 sprigs of fresh mint;
• 1/3 of a shallot;
• 1/2 large carrots;
• 2/4 cloves of garlic;
• 1 bunch of fresh dill;
• 1.5 tbsp. l. / 4 tbsp. l. sugar and salt;
• 2/5 cherry and horseradish leaves;
• 600 ml / 2.5 l water;
• 2 tbsp. l. / 4 tbsp. l. apple or grape vinegar.

Small specimens are suitable for this recipe - they look aesthetically pleasing and appetizing.

Step-by-step technology:

1. Trim the edges of the fruit.
2. Cut the peeled carrots and onions into large rings.
3. Place cherry and horseradish leaves, vegetables, and whole garlic cloves on the bottom of the jars. If desired, add currant leaves - they will add more flavor.
4. Place the cucumbers tightly and place sprigs of dill between them.
5. For the marinade, boil water with sugar and salt, pour into the container for 15 minutes.
6. Pour the brine into the pan, cook for 5 minutes and pour over the vegetables again.
7. Quickly seal the containers, turn them over and wrap them in a blanket.

The next day, transfer the workpiece to a cool and dark place. After a month, you can serve and enjoy the most delicious and unusual cucumbers.

Recipe “Like in the store”

This method allows you to get spicy, aromatic, sweet and sour cucumbers. They are suitable for preparing appetizers, vinaigrette and served with any side dishes.

For canning in 1 liter and 3 liter jars take:

• 700 g / 1.6 kg main ingredient;
• 120 g / 300 g sugar;
• 2/4 leaves of cherry and black currant;
• 2/4 horseradish leaves;
• 3 tbsp. l. / 7 tbsp. l. salt;
• 1 pinch of ground black pepper;
• 10 ml / 30 ml 70% vinegar essence.

Step-by-step cooking process:

1. Cut off the ends of the cucumbers.
2. Place the washed leaves on the bottom of the container and compact the vegetables tightly.
3. Pour boiling water over the contents for 10-15 minutes.
4. Pour water into a saucepan and bring to a boil, dissolving sugar and salt, adding vinegar at the end.
5. Pour boiling brine into the jars and seal.

Be sure to keep the container upside down until the next day, wrapped in a blanket.

With vinegar

One of the classic recipes for preserving crispy cucumbers is preserving with vinegar. For a liter and three liter jar you will need:

• 700 g / 1.5 kg cucumbers;
• 70 g / 200 g salt;
• 2 pcs. / 5 pieces. umbrellas of dill, currant and cherry leaves;
• 1 tsp. / 3 tsp. 70% vinegar essence;
• 2/4 garlic cloves.

Canning process:

1. Place leaves and herbs into prepared sterilized jars.
2. Pack the cucumbers tightly.
3. Fill the container to the brim with boiling water for 15-20 minutes.
4. Bring the water drained from the jars to a boil, dissolve the salt, pour over the cucumbers.
5. Pour in the vinegar and quickly close the lids.

Turn hot containers upside down, place them away from heating radiators and wrap them in a blanket. After a day, put it in the pantry or cellar. Cucumbers become completely ready in 3-4 weeks.

With chili ketchup

The savory preparation overshadows all the classic snacks. You will need spicy ketchup, which is sold in stores. If you don't have it, homemade spicy tomato sauce will do.

For liter and three liter jars you will need:

• 700 g / 1.5 kg cucumbers;
• 1/2.5 pack of ketchup;
• 0.5 tbsp. / 1.5 tbsp. vinegar;
• 60 g / 150 g sugar;
• 1 tbsp. l. / 2.5 tbsp. l. salt;
• 0.8 l / 2.5 l water;
• ground black pepper and peas to taste;
• 2/4 cloves of garlic;
• bay leaf to taste.

Gherkins or other small varieties are more suitable for the recipe. Large specimens are cut lengthwise into 4 parts or in half.

Cooking process:

1. Boil water, add salt and sugar, add vinegar.
2. While the brine is boiling, place spices, garlic and bay leaves into prepared clean jars.
3. Pack the cucumbers as tightly as possible.
4. Pour in the boiling marinade.
5. Place the lidded jars into a saucepan, pour in warm water and sterilize for 10-15 minutes over low heat.
6. Turn the sealed jars over, let them cool until the next day and transfer them to a convenient place for storage.

Crispy cucumbers with oak leaves

This addition to pickles changes the usual taste. Oak leaves retain the elasticity and density of cucumbers, making them crispy even in the absence of horseradish root. For a more pronounced aroma, spices are used along with this ingredient - marjoram, basil, oregano, parsley.

For workpieces with a volume of 1 liter and 3 liters you will need:

• 700 g or 1.5 kg of cucumbers;
• 3/10 cloves of garlic;
• 1 tbsp. l. / 3 tbsp. l. salt;
• 2/4 each of currant and oak leaves;
• 20 g / 50 g mustard seeds;
• 30 g / 100 g sugar;
• a pinch of allspice and spices as desired;
• 15 ml / 40 ml vinegar.

Canning procedure:

1. Place the herbs and sliced ​​garlic into the jars in the bottom layer.
2. Add selected spices and allspice.
3. Distribute the cucumbers in dense layers in containers.
4. Sprinkle mustard seeds on top, and dill greens if desired.
5. Pour sugar and salt into boiling water, 10 minutes after boiling, pour the brine into the jars.
6. After 15 minutes, return the marinade to the pan, bring to a boil again and pour over the vegetables.
7. Seal the workpiece with metal lids and let it cool upside down.

Pickles should be stored away from heating appliances and stoves. Suitable places are a pantry, balcony and cellar.

Read also:

Delicious canned tomatoes: the best recipes

How to cook canned zucchini for the winter

Tips for cooking, rolling and storage

Experienced housewives are ready to share the subtleties and secrets of preparing cucumbersso that even beginners can get them crispy and tasty:

• the fruits in the jars are compacted very tightly so that it is no longer possible to place even a small specimen;
• To ensure uniform salting, vegetables of the same size are placed in one container;
• a sprig of tarragon keeps the cucumbers firm and dense;
• Do not use iodized salt for pickles - it will spoil the taste of the product;
• excessive amounts of garlic soften the structure of vegetables and make them limp;
• Horseradish leaves will prevent the marinade from becoming cloudy during long-term storage.

Only sterilized jars are used for sealing. To increase the reliability of storage, the marinade is drained and poured into jars 2-3 times, keeping for 6-7 minutes. When filling the jar for the last time, vinegar is added to the jar, if it is called for in the recipe, and sealed tightly.

Important! Eating vegetables from jars with bulging lids is dangerous to your health. This product should be thrown away.

Conclusion

Preserving cucumbers for the winter is a simple and even enjoyable process. Adding various ingredients and experimenting with spices and herbs allows you to get original snacks and surprise your loved ones.

For long-term storage of the product, lids and containers are sterilized - this avoids bloated jars and wasted time.