Crispy Pickled Cucumbers

Important! To make it easier to calculate the proportions when preparing the marinade, you can bring the volume of the drained liquid to an integer and add salt and sugar after that. For 5 kg of cucumbers you need about 4 liters of liquid.

10 cans of 1 liter for 1 hour

1. Leave the washed cucumbers in the water for 2-3 hours.
2. While they are wet, spread the washed greens (horseradish and currant leaves, dill umbrellas), pepper (2 peas and 10 each), garlic, 1 dried bay leaf. You can add a few pieces of dried cloves to this list, but this is only if you like its aroma.
3. Arrange the cucumbers on the banks, laying out large copies vertically, and the remaining smaller ones horizontally. The ends of the fruits can not be cut.
4. On top of the vegetables laid out, lay out the remaining dill umbrellas and pour everything with boiling water (to the very top).
5. After 15 minutes, the water from the cucumbers must be drained into the prepared container, boil it and again pour into banks, leaving for 15 minutes.
6. Once again, pour the marinade into the pan, add salt and sugar to the liquid, boil everything over low heat and pour the cucumbers for the last time.
7. Add 2 tbsp to each filled jar. vinegar.
8. Roll containers with seaming lids. Hot cans should be turned upside down and wrapped in a thin blanket, and after complete cooling, removed to the pantry.

Video: recipe for crispy pickled cucumbers

Video recipe

Crispy Pickled Cucumbers Video Recipe: Crispy Pickled Cucumbers

Salted Cucumbers

Important! A few days after preservation, the homemade cucumbers will change color to a darker, and the marinade will become cloudy. This is quite normal, so you do not need to drain the liquid and try to re-close the vegetables.

1 three-liter can 1.5 hours

1. First, wash the cucumbers and herbs with clean water, prepare a measured amount of salt and sugar, as well as the spices used in the future.
2. Wash the jar with soda and scald with boiling water (no need to sterilize).
3. Prepare the marinade by dissolving the right amount of salt and sugar in 1.5 liters of water. Place the pot on the stove.
4. While the mixture is boiling, fill the jar with greens and cucumbers themselves, first laying horseradish leaves (2 pcs.), Dill umbrellas (2 pcs.), Currant and cherry leaves (half of the available amount), followed by garlic, black pepper peas and cucumbers themselves with cut ends.
5. Once the jar is half full, put the remaining horseradish leaves, dill umbrellas, currant and cherry leaves on the cucumbers, add 5 more peppers of black pepper and a few chopped garlic cloves.
6. Fill the remaining space with cucumbers (to the very edges of the jar) and, if possible, cover the vegetables with another leaf of horseradish, the remains of dill and garlic.
7. Pour the workpiece with slightly cooled brine to the very top and close with a tight plastic lid (without seaming). During the day, pickled cucumbers can be in the room, and after the jar has completely cooled down, it is better to put it in the refrigerator or take it out to the basement.

Video: salted cucumber recipe

Video recipe

Salted Cucumber

Canned Cucumbers with Zucchini

1 liter can 1.5 hours

1. In a peeled and scalded jar, first place dill umbrellas, garlic and horseradish leaves (large ones are best cut into several parts at once).
2. Cut cucumbers along with zucchini, carrots and bell pepper into thick rings (about 0.5 cm each) and fill them in a jar with greens in a random order.
3. Put bay leaf and spices on top.
4. Fill the filled container with boiling water (to the top), cover and let it brew for 10 minutes (to achieve maximum effect, you can additionally cover the container with a cover).
5. Drain the infused water from the can, fill it with clean boiling water and leave for 20 minutes.
6. This time will be enough to prepare the marinade: dissolve salt and sugar in 1 liter of water, and after the liquid boils over a fire, pour vinegar into the mixture.
7. Drain clean water, fill the vegetables with marinade to the very top and roll up the jar with a sterilized lid. In this form, the workpiece should be infused for a day, after which it can be lowered into the basement. In the same way canned cucumbers with other vegetables.

Cucumber Salad with Onions

This recipe without a large number of spices will be a great addition to any winter lunch, and the speed of preparation of the workpiece only adds value to it.

4 liter cans 4.5–5 hours

1. Peel the onion and wash it with the cucumbers.
2. Cut the vegetables into rings and half rings, respectively.
3. Mix cucumbers and onions with other ingredients and leave the mixture for 3-4 hours, until the vegetables are completely covered with the selected juice.
4. Put the workpiece on the fire and boil for 5 minutes, so that by the time the cucumbers change color, they can be removed from the stove.
5. Arrange hot vegetables in jars and roll up the lids.

Winter salad "Lick your fingers"

6–7 liter cans 3.5 hours

1. Soak pre-washed cucumbers in water for 2 hours so that they retain their elasticity. Then cut them into thin rings.
2. Peel and chop the onions in half rings. Pour it over to the cucumbers.
3. Add salt and chopped dill to the vegetables.
4. Mix all the ingredients well and leave to marinate under the lid for the next 2–3 hours, during which the cucumbers and onions let the juice go.
5. While the vegetables are infused in their own juice, wash the sealed container with soda and boil it (you can steam it in the oven).
6. As soon as the vegetables let the juice, add sugar, black and allspice, vinegar to them. Gently mix all the ingredients.
7. Transfer the mixture to the pan and bring to a boil, leaving it on the stove for about 5 minutes. An indicator of the readiness of the snack will be the darkened color of the cucumbers, which in appearance begin to resemble salted ones.
8. Arrange the finished cucumbers in prepared jars and pour the marinade, which is formed during the heat treatment of all the ingredients.
9. Close the blanks with lids and leave in the kitchen until cool, after which they can be taken out to the basement or placed in the refrigerator.

Cucumber Lecho

4 three-liter cans of 3 l1.5–2 hours

1. Prepare the cucumbers by washing them well in warm water and slicing them in strips after drying.
2. Tomato fruits also need to be washed, after which make cruciform notches on them and lower them in boiling water for 30 seconds. By sharply cooling the hot tomatoes in a bowl with ice, you can easily remove the peeled back skin.
3. Grind the pulp of tomatoes thoroughly with a knife or pass through a meat grinder, which will save a little time.
4. Wash and clean the bell pepper, clean all seeds from it and remove the partitions. Cut the vegetable into strips.
5. Pour the vegetable oil into the pan, warm it well, and then add the prepared fruits. Following them you need to pour salt, sugar and pour vinegar, and in the end it is worth adding chopped garlic.
6. Over medium heat, simmer the vegetable mixture for at least half an hour, stirring the vegetables regularly.
7. After the specified time, lay the finished product in sterilized jars and tightly cork with steamed lids. In this form, the workpiece should remain at room temperature until it cools completely.

Cucumbers in their own juice

For some reason, if you and I close hot or sweet cucumbers, we almost always try to supplement their taste with all kinds of spices and other vegetables, although the green fruits closed in their own juice have an excellent taste. We offer you one of the recipes for such a blank.

2 two-liter cans of 2 liters for 3 hours

1. To begin, wash the small cucumbers well and soak them in clean water for 2 hours.
2. Larger specimens should be washed, peeled and grated on a coarse grater.
3. Add salt to the resulting slurry and mix everything well, waiting for it to completely dissolve (as a result, there will be a lot of juice in the bowl).
4. Wash the leaves of horseradish, peel and cut into small pieces garlic, red pepper and prepare dill umbrellas.
5. Put greens at the bottom of the jar, pour grated cucumbers on top, and then lay out the remaining small vegetables, only so that they stand vertically, in columns.
6. Put them on a leaf of horseradish (without it, the workpiece will not be so tasty) and pour the remaining juice so that it fills the entire container.
7. Close the jar with a nylon cover and take it to the cellar, where the cucumbers will be salted for at least 3-4 weeks. To speed up this process, you can leave the filled jar in a warm room and take a sample 3-4 days after preparation.