How to prepare crispy cucumbers with aspirin for the winter

Historically, in our country, cucumbers have become the most popular canning product. In the old fashioned way, canned vegetables always contain acetic acid. In combination with table salt, it suppresses the vital activity of microflora, leading to spoilage of vegetables. Today, housewives suggest using aspirin (another name is acetylsalicylic acid) as a preservative. It works in a similar way.

Read the article below for popular methods how to preserve cucumbers with acetylsalicylic acid, and choose the most delicious recipe for yourself and your family.

Why add aspirin when rolling cucumbers?

To increase the safety of food in a form suitable for human consumption, aspirin is added when preparing canned vegetables at home.

It acts on pathogenic bacteria, preventing and suppressing their growth. At the same time, it protects the product from spoilage, mold, and fermentation, and helps keep the cucumbers firm and crispy. Aspirin creates an acidic environment, which, in turn, prevents the formation and deposition of calcium salts on the joints, thereby reducing the risk of developing osteochondrosis.

For reference. Aspirin in small quantities does not have a harmful effect on the body, it is not tasted, but the cucumbers always turn out crispy and juicy.

The best cucumber recipes with aspirin for 3-liter and liter jars

Let's look at different recipe options: how to prepare cucumbers with aspirin for the winter in 3-liter and liter jars.The result also depends on the type of vegetable. To make cucumbers tasty, elastic and crispy, you need to choose medium-sized fruits of the same size, strong, dense to the touch.

It is better to take vegetables grown independently without pesticides, so you will be confident in the quality and usefulness of the preservation.

Classic recipe

Ingredients for a 3-liter jar:

• cucumbers – 3 kg;
• water – 2.5 l;
• aspirin – 2 tablets;
• sugar – 100 g;
• salt – 100 g;
• dill umbrellas;
• horseradish root and leaves;
• currant and cherry leaves;
• black peppercorns – 5 pcs.;
• red capsicum – ½ part;
• garlic – 4 cloves.

Recipe:

1. Rinse the cucumbers and soak in cold water for 4 hours. If desired, remove the tails.
2. Place all the spices and herbs according to the recipe in a jar. Place cucumbers.
3. Pour boiling water over the cucumbers, cover with a lid, leave for 10-15 minutes so that the water cools slightly. Do this twice.
4. Pour the last of the water into a saucepan, add salt and sugar. Boil.
5. Crush aspirin, add to jars, put greens on top, pour hot brine.
6. Seal the jars, turn them upside down, and wrap them up. When the preservation has cooled completely, place it in the cellar.

With aspirin and apples

Apple gives cucumbers an extraordinary fruity aroma and slight sourness. In addition, apple juice is a good preservative that protects the product from spoilage, fermentation, and mold. It is better to choose sour apples - Aldared, White filling, Antonovka.

Ingredients for 3 liter jars:

• cucumbers – 3 kg;
• apples – 3 pcs.;
• sugar – 40 g;
• salt – 30 g;
• cherry and currant leaves;
• garlic – 3 cloves;
• dill inflorescences – 9 pcs.;
• bay leaf – 6 pcs.;
• cloves – 6 pcs.;
• aspirin – 3 tablets.

How to cook:

1. Wash cucumbers and greens. Cut apples and garlic into slices.
2. Place spices in a bottle, add a row of cucumbers, apples, herbs and alternate until the jar is full.
3. Boil water, pour in cucumbers. When the water in the jars becomes warm, pour it into a saucepan, add salt, sugar, boil for 3-5 minutes, pour into the jars.
4. Wait 10-15 minutes again for the water to cool. Pour one last time marinade into the pan
5. After 10-15 minutes, drain the marinade again and boil. Place an aspirin tablet in liter jars, pour boiling brine, and preserve.
6. After the jars have cooled upside down, place them in the cellar. Can be stored in the pantry.

Lightly salted cucumbers with aspirin

Ingredients for a 3-liter or 2-liter jar:

• cucumbers – 2.5 kg;
• onions – 1 pc.;
• aspirin – 2 tablets;
• water – 1.5 l;
• salt – 2 tbsp. l.;
• bay leaf – 2-3 pcs.;
• spices to taste and desire;
• garlic – 4 cloves;
• dill and parsley;
• horseradish root and leaves;
• cherry, grape, currant leaves.

Recipe:

1. Wash the cucumbers and remove the stems.
2. Cut the peeled onion into rings, garlic and horseradish root into slices.
3. Wash jars and lids with soda and pour boiling water over them.
4. Pour all the spices and herbs into the jar, fill it with cucumbers, and place the onion rings along the walls.
5. Grind the aspirin and pour it into the jar(s).
6. Add sugar and salt to the water and bring to a boil. Pour the boiling brine into jars, close with metal lids, turn over, and wrap.

Recipe with mustard and herbs

Products:

• medium-sized cucumbers – 2 kg;
• sugar – 200 g;
• dry mustard in powder – 3 tbsp. l.;
• sunflower oil – 200 ml;
• aspirin – 1 tablet per liter jar;
• dill leaves, parsley;
• spices: allspice peas, black peppercorns, bay leaf;
• garlic – 3-4 cloves;
• hot chilli pepper.

Recipe:

1. Wash the cucumbers, remove the stems, cut into large slices 2-4 cm thick. Transfer to a dry metal container.
2. Peel the garlic and squeeze through a press. Wash the greens, cut them, add to the cucumbers.
3. Add salt, sugar, spices, and vegetable oil there. Mix everything thoroughly, cover with a lid and leave for 3 hours.
4. Place 1 aspirin tablet in each 1 liter jar, then lay out the vegetable salad.
5. Cover the bottom of the pan with a towel, place the jars, pour hot water up to the hangers of the jars. Sterilize for 15 minutes.
6. Take out the jars, roll them up with sterilized lids, turn them over, and wrap them up.

With sweet pepper

These cucumbers go perfectly with vegetable and meat dishes. They have a spicy taste, and the pepper is no less tasty. Cucumbers look interesting when served if you use peppers of different colors for the preparation: yellow, red, orange.

Advice. The recipe does not indicate other spices except bay leaf, so based on taste preferences, you can add cloves, allspice or black peas. Greens used include currant, cherry, oak leaves, and horseradish root.

Ingredients for 3 liter jars:

• cucumbers – 3 kg;
• sweet pepper – 3 pcs.;
• sugar – 300 g;
• salt – 225 g;
• aspirin – 3 tablets;
• garlic – 1 medium head;
• bay leaf – 6 pcs.;
• dill umbrellas.

Recipe:

1. Wash the cucumbers and cut off the stems. Pre-purchased cucumbers that have been sitting for some time must first be soaked in cold water for 4 hours.
2. Wash the pepper, cut out the core, remove the seeds. Divide into two halves, then each into 2-3 more slices.
3. A convenient way to sterilize jars. Place chopped garlic, spices and herbs on the bottom of each.Fold cucumbers and paprika tightly. Place dill and 1 aspirin tablet on top.
4. Add sugar and salt to hot water and boil. Immediately remove from heat and pour over vegetables.
5. Sterilize the jars for 10-15 minutes, then carefully remove and seal.

With aspirin and mint

For 2 cans of 1 liter you will need:

• cucumbers – 2 kg;
• water – 2 l;
• salt – 100 g;
• sugar – 50 g;
• black peppercorns – 5 pcs.;
• bay leaf – 2 pcs.;
• fresh mint - 1 sprig;
• parsley;
• garlic – 3 pcs.;
• aspirin – 2 tablets.

Recipe:

1. Remove the stems from the cucumbers.
2. Wash the jars with soda, fill with dill, parsley, add garlic and other spices according to the recipe.
3. Place the cucumbers in the container to the top.
4. Boil water and pour into the jars until the water cools slightly. After 7-10 minutes, pour the water into the pan, boil again and pour in the cucumbers again.
5. Place aspirin in jars. Boil clean water with salt and sugar, fill the jars to the brim, and seal with metal lids. Shake the jar well so that the acetylsalicylic acid is completely dissolved.
6. Place the preserves in a warm place for 2 days, then move them to the cellar for storage.

With grapes

Ingredients for a 3-liter jar:

• cucumbers – 2 kg;
• salt – 3 tbsp. l. without slide;
• 1 bunch of green grapes;
• parsley inflorescences and greens;
• hot peppers;
• currant and cherry leaves;
• tarragon - 1 sprig;
• black pepper – 6-10 peas;
• garlic – 3-4 cloves;
• acetylsalicylic acid – 3 tablets.

Recipe:

1. Place all the greens, peppercorns, and a bunch of grapes on the bottom of a clean jar.
2. Soak the cucumbers in cold water for 3 hours, cut off the stems, place tightly in a bottle, and cover with dill on top.
3. Fill the jar with boiling water, cover with a lid, and top with a towel.
4. When the cucumbers have stood for 15-20 minutes, pour the brine back into the pan, add 3 tbsp. l. salt, boil.
5. Add aspirin tablets to the cucumbers, pour boiling brine over them, and preserve with a seaming key. Leave the inverted jars in a warm place for two days.

With aspirin and vinegar

Ingredients for a 3 liter jar or 3 liters:

• cucumbers – 2 kg;
• water – 2 l;
• salt – 2 tbsp. l.;
• sugar – 2 tbsp. l.;
• vinegar - 4 tbsp. l.;
• garlic – 1 small head;
• horseradish leaves;
• dill umbrellas;
• allspice – 5 peas;
• cloves – 2-3 pcs.;
• aspirin – 1 tablet per 1 liter jar.

Recipe:

1. Peel the garlic, wash the greens, soak the cucumbers for 5 hours in cold water.
2. Pour boiling water over jars and lids. Place spices, herbs, garlic on the bottom, then fill tightly with cucumbers, and add dill inflorescences last.
3. Fill the jars with boiling water and leave to cool under a plastic lid. After 10 minutes, pour the water into the pan, bring to a boil and pour in the cucumbers again.
4. Pour the last of the water into a saucepan, add sugar, and bring salt to a boil. Finally add vinegar.
5. Put aspirin in a jar, pour boiling brine, and seal with a metal lid.
6. Turn over, wrap. After 2 days you can put it in the cellar for storage.

With citric acid

Ingredients for a 3-liter jar:

• cucumbers – 2 kg;
• citric acid – 1 tbsp. l.;
• sugar – 50 g;
• salt – 100 g;
• spices: cloves, black peppercorns, allspice, bay leaf;
• garlic – 3-4 cloves;
• dill inflorescences;
• horseradish root;
• black currant leaves.

Recipe:

1. Rinse the cucumbers with running water and remove the stems.
2. Chop the greens, peel the garlic, cut in half.
3. Place spices, herbs, salt, sugar, citric acid, aspirin, and garlic into sterilized jars.Next add cucumbers.
4. Boil water, pour in cucumbers. Close with metal lids using a seaming key, turn over, and wrap in a warm blanket.

Cold salting with aspirin

According to this recipe, cucumbers turn out like barrel cucumbers.

Ingredients:

• cucumbers – 2 kg;
• salt – 100 g;
• garlic – 3-4 cloves;
• leaves of horseradish, black currant, cherry;
• dill umbrellas;
• bay leaf – 2-3 pcs.;
• black peppercorns – 5 pcs.;
• aspirin – 3 tablets.

How to pickle cucumbers:

1. Wash cucumbers and greens. Peel the garlic, cut into slices.
2. Crush acetylsalicylic acid tablets into powder.
3. Place spices, herbs, herbs, aspirin in clean jars, and place cucumbers on top.
4. Fill the contents of the jars with cold water and close with nylon lids. Store in the refrigerator or cool place.

Useful tips

Experienced housewives give useful recommendations on how to properly pickle cucumbers for the winter:

1. Cucumbers should be of the correct shape, the same small or medium size. This way they will salt evenly.
2. Varieties with black pimples or thorns are suitable for preservation: Zozulya, Anulka, Karnak F1, German, Zakuson F1, Parisian Gherkin, Barrel Pickling F1.
3. A good cucumber is firm, green in color, with a thick peel.
4. For preservation, use coarse rock salt. Fine salt makes vegetables soft.
5. A few slices of horseradish root under the lid will protect the preserve from mold.
6. To make the cucumbers salt faster, you need to pierce them with a fork in different places and cut off the tails.
7. The amount of herbs, spices and herbs is adjusted to your taste. You can add lovage, tarragon, celery, basil, cumin, coriander, and oak leaves to the classic set of greens.
8. You can’t put a lot of garlic in jars - it softens the cucumbers.
9. To make aspirin dissolve faster and completely, you need to turn it into powder and shake the canned jars well.
10. In case of gastric and intestinal ulcers, impaired renal function, individual intolerance to acetylsalicylic acid and components of the auxiliary composition, it is better to replace aspirin with a safer preservative, for example, vinegar or citric acid.
11. To make the cucumbers elastic, you need to soak them for 4-5 hours in cold water before preserving. Freshly harvested crops do not need to be soaked.
12. Using a plastic lid with holes makes it easier to drain water from jars of cucumbers.
13. For preservation, it is better to use spring or purified distilled water.
14. In order for the nylon lids to seal the jar hermetically, you must first lower them into hot water for 1-2 minutes.

Conclusion

As you can see, there are many recipes for pickling cucumbers for the winter with aspirin. To find the tastiest one, try several. Each of them is interesting in its own way. Add new spices, herbs, and the vegetable will acquire a new taste. Experiment, delight and surprise your loved ones.