The best recipes for pickling sweet cucumbers in jars for the winter from experienced housewives

Pickled cucumbers are on the table in almost every home. But not everyone has tried sweets. If sweet cucumbers for the winter are new to you, we recommend that you carefully read the recipes. You will be surprised by the simplicity of preparation, and your guests will remember this treat for a long time.

From the presented recipes for pickling sweet cucumbers in jars for the winter, everyone will choose the one that suits them. And tips for recipes will ensure long storage, rich taste and indescribable aroma of this snack.

Features of preparing sweet cucumbers

Important rules for preparing sweet cucumbers:

1. The most important rule is cucumbers should not be overripe. They won't turn out so sweet anymore. It is optimal to choose fruits no longer than 12 cm. It is advisable not to use too “potbellied” ones.
2. Before you start preparing, cucumbers need to be soaked in cool water. This way, the excess bitterness will go away, the peel will become softer, which means it will absorb all the aroma of the marinade. You can even leave the cucumbers in the water overnight if you picked them late in the evening. And in the morning, start twisting the cans.
3. The amount of sugar should exceed the amount of salt is three times or more.

How to close sweet cucumbers for the winter

There are two ways to prepare: with and without sterilization. And there are a great many recipes themselves. However, you need to keep in mind that sterilization is the best way to extend the shelf life of products.

With sterilization

Cooking method:

1. Sterilize the jars (in the oven, over a kettle, over a boiling pan).
2. Boil the lids.
3. Place herbs and spices on the bottom.
4. Fill the jars with vegetables.
5. You can put garlic or remaining herbs on top.
6. Boil water with salt, sugar, black peppercorns.
7. Pour vinegar into boiling water and remove from heat.
8. Fill the jars with marinade and cover with lids.
9. Sterilize for 20 minutes.
10. Roll up the blanks.

This is a classic algorithm for preparations with sterilization. If time permits, you can use double pouring: first fill the jars with boiling water, let stand for 10–12 minutes, then boil the same water with salt, sugar and vinegar and refill the jars.

Without sterilization

Proceed as follows:

1. Rinse the jars thoroughly. Baking soda is best for this. Any contamination will provoke the growth of bacteria, and the workpiece will deteriorate.
2. Fill dry jars with spices, herbs, and vegetables.
3. Boil the water.
4. Pour boiling water over the contents of the jars. Leave for 25 minutes. Don't forget to cover with lids.
5. After 25 minutes, drain the water back and boil it again.
6. Pour boiling water over the vegetables for 15 minutes.
7. Drain the water again and boil a third time.
8. Add salt, sugar, pepper and bay leaf to boiling water. Mix thoroughly and boil for 3–5 minutes.
9. Pour in vinegar and remove from heat.
10. Gradually fill the jars with marinade.
11. Seal immediately.

You can use citric acid instead of vinegar.

Advice. The shelf life is increased by adding crushed aspirin tablets (1 piece per liter jar). Add aspirin before the last fill.

Best Recipes

Sweet cucumbers fit on any table. The small size and sweetness of the fruit will attract guests and even the smallest family members. There are many variations of preparing sweet cucumbers: sweet-salty, sweet-sour, sweet-spicy, whole or in pieces.

Whatever recipe you use, the cucumbers will turn out crispy in any case.

Sweet and sour cucumbers

Ingredients:

• 2 kg of cucumbers;
• 100 ml vinegar;
• 3 garlic cloves;
• 50 g salt;
• 70 g sugar;
• 1 liter of water;
• dill, parsley;
• spices to taste.

Cooking method:

1. Rinse the cucumbers.
2. Remove the tails.
3. If the peel has too sharp spines, peel them off with a knife without damaging the peel itself.
4. Place spices (bay leaf, currant leaf and peppercorns) at the bottom of the jars.
5. Place cucumbers compactly in jars.
6. Place the garlic and herb branches at the very top.
7. Boil the water.
8. Pour boiling water over the vegetables. Cover with a lid and leave for 25 minutes.
9. Drain the water back and boil it again.
10. Fill the jars with boiling water and leave for 20 minutes.
11. Drain the water again, add salt and sugar. Boil, stirring occasionally.
12. Pour the entire amount of vinegar into the boiling marinade and immediately remove from heat.
13. Fill the jars with the prepared marinade, pouring it in gradually.
14. Seal the containers immediately.
15. For the first 24 hours, store the jars wrapped and upside down.

Cucumbers according to this recipe turn out very tasty. They are not bitter, and there is no feeling of thirst after them. Sweet and sour vegetables are great for outdoor kebabs and homemade meat dishes. And potatoes, cooked in any form, together with these cucumbers, will go away in a couple of minutes.

This is interesting:

The benefits and harms of pickled cucumbers

Why jars of cucumbers explode and how to avoid it

Why pickles become soft and how to prevent it

Sweet-spicy preparation

Ingredients:

• 5 kg of vegetables;
• 5 cloves of garlic;
• 1 liter of water;
• 3 pcs. carnations;
• allspice to taste;
• black peppercorns;
• 40 g salt;
• 5 tbsp. l. Sahara;
• 1 tbsp. l. vinegar essence (70%);
• dill;
• parsley;
• 1 bay leaf.

How to cook:

1. Sterilize jars using any usual method. Do not forget that the jars must first be washed thoroughly.
2. Prepare the vegetables. Cut off the stem. Wash and dry the fruits.
3. Place peppercorns, allspice, cloves and all the herbs on the bottom of the jars.
4. Place cucumbers on top. Too large ones can be cut crosswise.
5. Place the garlic cloves at the very top.
6. Boil the water.
7. Pour boiling water into the jars. Leave for 15 minutes.
8. Drain the water back into the pan. Add salt, sugar, bay leaf.
9. Bring to a boil.
10. Pour vinegar into boiling water and immediately turn off the stove.
11. Stir the marinade for 5 seconds and pour it over the vegetables.
12. Make sure the jars are filled to the top with liquid.
13. Close the jars with boiled lids.
14. Turn over, wrap, keep out of sunlight.
15. Remove to a permanent storage location after two days.

Sweet and salty cucumbers

The cooking recipe is similar to the previous ones. The whole difference is in the dosage of salt and sugar.

Ingredients:

• 1 liter of water;
• 5 kg of medium-sized cucumbers;
• 1 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 1 tbsp. l. vinegar essence (70%);
• 1 dill umbrella in each jar;
• raspberry leaves;
• 3-4 sprigs of parsley;
• peppercorns for marinade.

Cooking method:

1. Sterilize the jars. Don't forget to boil the lids before rolling.
2. Cucumbers should be medium, or preferably small. Cut off the stems. Check for signs of rotting or overripeness.
3. Place raspberry leaves and parsley at the bottom of the jars.
4. Fill the jars with cucumbers. Try to leave less room for air. At the very top there will be a dill umbrella.
5. Boil water and pour boiling water over the vegetables.
6. After 25 minutes, drain the water back into the pan.
7. Add salt, sugar and pepper. Mix thoroughly. Boil for 5 minutes.
8. Pour in vinegar essence. Stir and remove from heat.
9. Fill jars with marinade.
10. Roll up the lids.
11. Turn over and leave to cool at room temperature.

Note! Instead of raspberry leaves, you can use currant or cherry leaves.

Sweet cucumber slices in oil

Cucumbers need to be chopped, so overripe ones are definitely not suitable. Huge seeds and loose pulp are unlikely to impress guests and family.

Ingredients:

• 4 kg of cucumbers;
• 100 g salt;
• 4 cloves of garlic;
• 250 ml odorless vegetable oil;
• 280 g sugar;
• 200 ml vinegar (6%);
• black peppercorns;
• currant leaves;
• greens to taste.

How to cook:

1. Rinse the vegetables well. Cut into circles no more than 2.5 cm thick.
2. If there is excess water from the cucumbers, drain it.
3. Place the chopped vegetables into any container. Add salt and sugar.
4. Chop the garlic. Add to cucumbers.
5. Finely chop the greens. Pour it into the container as well.
6. Mix well.
7. Pour in the oil. Mix thoroughly.
8. Pour in half the dose of vinegar.
9. Stir and leave for 3 hours.
10. Sterilize the jars.
11. Place a currant leaf and peppercorns on the bottom.
12. Pour the rest of the vinegar into the mixture. Stir.
13. Divide the resulting mixture into jars.
14. Boil the lids.
15. Sterilize the jars for 10 minutes and seal.
16. Turn over and wrap for 24–30 hours.

Important! In 3 hours, cucumbers can give additional juice. Drain it carefully before adding the vegetables to the jars.

With mustard

Spicy cucumbers are good even with fish dishes.

Ingredients:

• 0.8–1 kg of cucumbers;
• 1 tsp. mustard beans (pay attention to the expiration date);
• 1-2 cloves of garlic;
• 1 liter of water;
• dill;
• black peppercorns;
• 1 tbsp. l. salt;
• 2.5 tbsp. l. Sahara;
• 1 tsp. vinegar essence (70%).

Cooking method:

1. Sterilize the jars and boil the lids.
2. Make sure the cucumbers are clean and fresh.
3. Place dill and peppercorns on the bottom of the jars.
4. Fill containers with vegetables.
5. Place the garlic cloves on top.
6. Boil water and pour boiling water over the vegetables.
7. After 25 minutes, drain the water back and repeat the procedure.
8. When boiling the water for the third time, add salt and sugar and stir until they dissolve.
9. While the marinade is boiling, pour dry mustard into jars and pour in vinegar.
10. Immediately pour boiling marinade over.
11. Close the jars and wrap them up. Don't forget to turn it over.

Note! Mustard that is nearing its expiration date will not be flavorful. Therefore, check the shelf life in the store.

With vinegar

When prepared in this way, the cucumbers turn out crispy. Onions add flavor. It goes great with sweet vegetables, so don't be afraid to add it to recipes with a lot of sugar.

Ingredients:

• 2 kg of cucumbers;
• 1 medium onion;
• 2 cloves of garlic;
• 2 tbsp. l. salt;
• 6.5 tbsp. l. Sahara;
• 1.7 liters of water;
• 100 ml vinegar (9%);
• dill;
• peppercorns.

Cooking method:

1. Wash the containers with soda and sterilize. Do not use detergents.
2. Choose medium-sized cucumbers. Remove the stem and cut off the ends on both sides.
3. Cut the onion into half rings.
4. Place herbs and peppercorns at the bottom of the containers.
5. Fill the jars with cucumbers, placing onion rings between the fruits.
6. The garlic should be at the very top.
7. Boil the water. Add salt and sugar to boiling water. Stir and bring to a boil again.
8. Pour in vinegar. Remove from heat.
9. Pour the marinade into jars. Cover with lids.
10. Send the jars for 15-minute sterilization.
11. Close the jars with lids, turn them over and wrap them for two days.

Other recipes for preparing cucumbers:

Pickled cucumbers with grape vinegar

How to cook pickled cucumbers

How to pickle gherkins deliciously, quickly and easily

With citric acid

This recipe will appeal to those who love a sour taste in winter preparations.

Ingredients:

• 2 kg of cucumbers;
• 3 cloves of garlic;
• 2 tbsp. l. salt;
• 5 tbsp. l. Sahara;
• 2 liters of water;
• 1 tbsp. l. citric acid;
• dill;
• parsley;
• Bay leaf;
• peppercorns;
• allspice.

Cooking method:

1. Sterilize clean jars. Make sure there are no cracks.
2. Wash the cucumbers and dry on a towel.
3. Place a sprig of parsley, 1 clove of garlic and allspice at the bottom of the containers.
4. Next, fill the jars with cucumbers. Place garlic cloves between the fruits.
5. Boil the water.
6. Pour boiling water into jars and leave for 20 minutes.
7. Pour the water into the pan and boil again.
8. Refill the vegetables. Leave for 15 minutes.
9. Boil the water a third time. Add salt, sugar, allspice and bay leaf at once.
10. After boiling, cook for 5 minutes.
11. While the marinade is boiling, pour citric acid into the jars.
12. Pour the boiling marinade over the vegetables and immediately close the lids.
13. Turn over and wrap.

Note! You will notice that a little less water is placed in the jars than indicated in the recipe. It should be. During triple boiling, part of the moisture evaporates, and part is absorbed by cucumbers and herbs.

Let's sum it up

For preparing sweet cucumbers, fruits no longer than 12 cm are suitable. Pre-soaking will remove bitterness and thoroughly prepare the skin of the vegetables for saturation with marinade. Vegetables can be prepared in two ways: with or without sterilization.The method without sterilization involves triple filling and a high concentration of vinegar.

To make cucumbers sweet, there must be three times more sugar than salt. At your discretion, you can prepare sweet-sour, spicy-sweet, salty-sweet vegetables. These preparations are ideal for meat dishes.