How to properly prepare pickled cucumbers without sterilization for the winter

Do you like pickled cucumbers, but don’t want to prepare them due to sterilization? Not a problem: there are simple recipes that assume its absence. In the article we will talk about the features of this method and which cucumbers are suitable for pickling. We will also share with you the most interesting recipes that will diversify your cookbook.

Features of harvesting cucumbers for the winter without sterilization

The sterilization process is replaced by triple filling. Vegetables in jars are first poured with boiling water and left to cool for 10-25 minutes. Then pour this water back, bring it to a boil again, and refill the cucumbers. Cool this time for 10-15 minutes. And once again pour the water into the pan, but add the bulk ingredients.

After pouring the vegetables in for the third time, the marinade is not poured back. All that remains is to screw on the lids.

Features of the workpiece without sterilization:

1. For freshness, housewives often use an aspirin tablet. In a recipe without sterilization, aspirin alone will not help maintain the freshness of the product. It can only be used as a complement to vinegar or citric acid.
2. Pre-sterilization of empty jars is required. The lids also need to be doused with boiling water or boiled.

Selection of cucumbers and their preparation

Vegetables for pickling are chosen as follows::

• the fruit should be of medium size, approximately 10-13 cm;
• dry or, conversely, soft, rotten spots are a contraindication to using vegetables for pickling;
• too large in diameter (“thick”) are not suitable for pickling;
• priority is the use of special pickling varieties.

Preliminary preparation of cucumbers:

1. In the evening, collect the vegetables in a bowl.
2. Fill them with cold, ice-cold water.
3. Leave until morning. If the cucumbers are not picked in the evening, then the soaking process should still not be less than four hours.
4. Rinse the cucumbers in cold water and remove any dirt with a brush. Do not use a knife - it will damage the skin of the vegetable, which is unacceptable.
5. Cut off the edges on both sides.

Cucumbers are ready for pickling!

How to prepare a classic marinade for cucumbers without sterilization

Correctly chosen proportions will ensure not only rich taste, but also long-term storage of your preparations.

Ingredients and proportions per 1 liter

Marinade recipe for 1 liter of water for a classic recipe:

• 900 ml water;
• 1 tbsp. l. salt;
• 3 tbsp. l. heaped sugar;
• 4-5 peppercorns;
• 1 bay leaf;
• 1 tbsp. l. vinegar essence or 1 tsp. citric acid.

You can change the amount of salt and sugar. Try the cucumber before pickling: if it is bitter or sour, increase the amount of sugar.

Step-by-step instruction

Cooking algorithm:

1. Prepare the cucumbers.
2. Sterilize the jars and pour boiling water over the lids.
3. Fill the bottom of the jars with spices and herbs to taste and desire. Garlic, currant leaves, and mustard seeds are suitable.
4. Fill the jars with cucumbers. They should be positioned vertically - this way the capacity is greater.
5. Place a dill umbrella on top or add ground pepper.
6. Use the triple pour method.
7. Pour vinegar into jars or pour citric acid into each jar before pouring marinade.
8. Close the jars with a seaming wrench. Turn them upside down.Leave at room temperature for 40 hours, then transfer to a cool and dark place - for example, a cellar or pantry.

The best recipes for pickled cucumbers without sterilization

Let's take a closer look at the basic recipes for pickled cucumbers without sterilization.

Classic recipe

The simplest recipe that always gives predictably delicious results.

Required for 1 liter:

• 900 g cucumbers;
• 2 cloves of garlic;
• 2 bay leaves;
• 5-6 peppercorns;
• 2 currant leaves;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 1 tbsp. l. vinegar essence.

How to marinate:

1. Prepare the cucumbers for processing.
2. Wash the jars thoroughly, dry and sterilize. The lids can also be placed in the oven for sterilization, so as not to boil the water separately.
3. Rinse the green leaves under cool water.
4. Place currant leaves and 1 clove of garlic at the bottom of a dry jar.
5. Fill the jar with vegetables.
6. Add 1 more clove on top.
7. Boil the water.
8. Pour boiling water into a jar. Cover the jar with a lid and cool for 20 minutes.
9. Boil the same water again. Drain carefully so that the garlic clove remains in the jar.
10. Pour boiling water into jars and leave for 10 minutes.
11. Drain the water, add boiled water if you see that there is not enough water.
12. Add salt, sugar, pepper and bay leaf.
13. Bring to a boil. Boil for 2-3 minutes.
14. Pour vinegar essence into jars.
15. Immediately pour the marinade over the vegetables.
16. Seal and invert. It’s better to lower the containers to the floor and wrap them in a warm blanket for two days.

Pickled cucumbers with lemon

If you are preparing pickled cucumbers with lemon, use citric acid rather than vinegar. At the same time, increase the sugar intake.

Ingredients for 1 l:

• 900 g cucumbers;
• 3 lemon slices;
• 1 tsp. citric acid;
• 1 dill umbrella;
• 1 clove of garlic;
• 2 currant leaves;
• 1 tsp. heaped salt;
• 4 tbsp. l. sugar with a slide.

How to cook:

1. Prepare the cucumbers according to the instructions above.
2. Wash the jars with soda solution or detergent.
3. Remove the seeds from the lemon wedges.
4. Place currant leaves, a clove of garlic and 1 lemon slice at the bottom of the jars.
5. Fill the jars with vegetables, place the remaining 2 lemon slices between the fruits.
6. Place dill umbrellas on the very top.
7. Fill the jars with boiling water. Cool for 15 minutes.
8. Boil the same water again and pour it into jars again. Cool for 10 minutes.
9. Drain the water again, add salt and sugar. Stir and boil.
10. Pour citric acid into the jars.
11. Pour the boiling marinade into jars.
12. Cork it. Store upside down at room temperature for the first 24 hours.

Take note:

Pickled watermelons in 3 liter jars

Pickled eggplants without sterilization for the winter

Pickled cucumbers for the winter in tomato juice

Crispy cucumbers without vinegar with citric acid

Be careful with the ingredients: horseradish adds a delicious crunch, so don't omit it from the recipe.

Required for 1 liter:

• 800 g small cucumbers;
• 1 horseradish root;
• 2 leaves of horseradish;
• 1 currant leaf;
• 3 cloves of garlic;
• one small onion;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara:
• 1 tsp. citric acid.

Cooking method:

1. Prepare the cucumbers and jars.
2. Rinse currant and horseradish leaves in cold water and dry on a towel.
3. Grate the horseradish root on a fine grater.
4. Cut the onion into rings.
5. Place herb leaves and garlic cloves at the bottom of the jars.
6. Place the cucumbers, alternating them with onion rings.
7. When you reach the middle of the jar, add the grated horseradish.
8. Fill the jars with vegetables.
9. Boil the water.
10. Gradually pour boiling water into containers. Cover with lids and leave for 20 minutes.
11. Pour the water back into the pan and bring to a boil.
12. Slowly pour boiling water into the containers again and leave for 15 minutes.
13. Drain the water and put it on fire.
14. Pour citric acid into a container.
15. Add salt and sugar to boiling water. Mix well. Boil for 4 minutes.
16. Also slowly pour the marinade into the jars.
17. Seal the lids.
18. Turn the containers over overnight.

Gradual filling is necessary to maintain the shape and internal structure of the vegetable.. So it will crunch.

With currants and bay leaf

Some recipes use not only currant leaves, but also berries.

Required for 1 liter:

• 800 g cucumbers;
• 3 bay leaves;
• two branches of currants, preferably red ones;
• 2 currant leaves;
• 1 clove of garlic;
• 1 tbsp. l. vinegar essence;
• 1 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 3-4 peppercorns.

Cooking method:

1. Place 2 bay leaves, currant leaves, peppercorns and garlic cloves at the bottom of sterilized and dry containers.
2. Next, put a few cucumbers in the jars.
3. Add currants on top without removing them from the branches (if using red or white).
4. Fill the jars to the top with vegetables.
5. Boil the water.
6. Pour boiling water into jars and cool for 15 minutes.
7. Repeat the procedure with the same water, cool for 10 minutes.
8. Drain the water back into the pan, add salt, sugar, and one remaining bay leaf at a time. Boil for three minutes.
9. Add vinegar to the marinade, stir and immediately remove from heat.
10. Pour it into jars and seal immediately.
11. Turn them over and wrap them for 48 hours.

With added mustard

Mustard can be powdered or grain. The first will affect the color of the marinade - it will become slightly yellowish and cloudy.The second will add a spicy aroma. You can use one type of mustard or both at the same time.

Ingredients for 1 l:

• 900 g of fruits;
• 1 tsp. mustard powder;
• 1 tsp. grain mustard;
• 1 tbsp. l. salt;
• 1 clove of garlic;
• 2-3 currant leaves;
• 3 tbsp. l. heaped sugar;
• 100 ml vinegar 9%.

How to marinate:

1. Prepare the cucumbers.
2. Wash the jars, it is better to use a soda solution. Detergents require several rinses.
3. Place currant leaves and garlic at the bottom of the containers.
4. Fill the jars with vegetables.
5. Pour boiling water over the cucumbers twice, cooling for 15 minutes each time.
6. Drain the water, boil it a third time, but with the addition of salt, sugar and mustard powder.
7. Pour grain mustard into jars.
8. Boil the marinade for 2-3 minutes.
9. Before pouring, pour vinegar into containers and immediately fill the jars with marinade.
10. Seal and leave them in the room for 40-48 hours.

Spicy cucumbers with pepper

There is a separate recipe for spicy lovers.

Attention! It is not recommended to eat this preparation for people with stomach ulcers.

Required for 1 liter:

• 500 g cucumbers;
• 2 bell peppers;
• 1 hot pepper;
• 1 tsp. ground red pepper;
• 2 tsp. ground black pepper;
• 3 cloves of garlic;
• 3 currant leaves;
• 1 bunch of dill or parsley;
• 100 ml vinegar 9%;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara.

Cooking method:

1. Prepare the cucumbers.
2. Cut the bell pepper into oblong slices.
3. Finely chop the hot pepper with a knife.
4. Rinse currant leaves in cold water.
5. Chop the greens.
6. Sterilize clean jars.
7. Place garlic, currant leaves, chopped hot pepper on the bottom.
8. Fill the jar alternately with cucumbers and pepper slices.
9. Use the triple pour method.
10. Before filling the jars for the third time, add ground red and black pepper and chopped herbs.
11. Add vinegar to containers immediately before pouring.
12. Cork, turn over and wrap for two days.

Recipe “Bulgarian style”

The preparation received its name due to the combination of spices and oil in the composition.

Ingredients for a liter jar:

• 700 g cucumbers;
• 1 large bell pepper;
• one onion;
• 2-3 sprigs of parsley;
• 2-3 pcs. carnations;
• 100 ml vegetable oil;
• cinnamon on the tip of a teaspoon;
• 3-4 peppercorns;
• 1 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 1 tbsp. l. vinegar essence.

Cooking method:

1. Soak the cucumbers and rinse.
2. Cut the bell pepper into slices, the onion into half rings, and the parsley into large pieces.
3. Place cloves, peppercorns, herbs and onion rings in a sterilized jar.
4. Top the jar with cucumbers and bell peppers.
5. Pour boiling water over it twice, leaving to cool for 10 minutes each time.
6. Before the third filling, pour oil into the jars.
7. Boil water with salt and sugar.
8. 3-4 minutes after boiling, pour in vinegar and stir well.
9. Fill containers with vegetables with marinade and immediately tighten.
10. After 30 hours, put it in the pantry.

Pickled cucumbers for salads

A convenient way that will save your time when preparing dishes for the New Year's table. The cooking process is similar to the classic recipe, but in this case the cucumbers are not pickled whole, but in pieces.

Ingredients for 1 l:

• 800 g vegetables;
• 1 horseradish leaf;
• 1 currant leaf;
• 1 clove of garlic;
• 2 tbsp. l. vinegar 9%;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara.

Cooking method:

1. Cut the prepared cucumbers: these can be cubes, cubes, slices.
2. Wash and sterilize the jars.
3. Place herb leaves and a clove of garlic on the bottom, and place sliced ​​cucumbers on top.
4. Use the triple pour method. For the third time, boil the water with sugar and salt for four minutes.
5. Pour the bite not into the marinade, but into jars before the final filling.
6. Roll up the jars. There is no need to turn them over and wrap them up.

Terms and conditions of storage

Store cucumbers prepared for the winter in banks as follows:

• in the cellar - up to 12 months;
• in the pantry - up to eight months;
• open jar in the refrigerator - up to seven days.

With any method, it is important to ensure that The cucumbers were always covered in marinade.

Read also:

The best recipes for making pickled carrots

How to make pickled leeks

Adviсe

Advice from experienced housewives:

1. Do not cut off the skin of the cucumber with a knife in places where there are damages. Do not use this cucumber for preparations.
2. Pickled cucumbers go well with dill and parsley. But basil and celery are preferable for tomatoes.
3. The optimal soaking time is 8 hours, so leave the cucumbers in the water overnight. If possible, replace the water every 2-3 hours or add ice cubes.
4. Do not shake a closed jar. Turn it upside down so that the vegetables are well saturated with the marinade.
5. You can add crushed aspirin tablets to any recipe (effervescent aspirin is not suitable). It will extend the shelf life of the products.

Let's sum it up

It’s easy to prepare pickled cucumbers without sterilization. It is replaced by a triple filling with the addition of vinegar, citric acid and aspirin. Small cucumbers that are pre-soaked in ice water for 4-8 hours are suitable for pickling.

If you want crispy fruits, add the marinade gradually, and choose thin and short cucumbers. The blanks are stored for no more than 12 months if the necessary conditions are met.