The best recipes for crispy pickled and lightly salted cucumbers for the winter

Pickled cucumber recipes

With mustard

Some experienced housewives sometimes use mustard in pickled cucumber recipes, not only for a specific mustard flavor, but to make the cucumbers crisper and give them a beautiful color. What is needed for this?

For 1 liter:

• 600 g of cucumbers;
• 20 g salt;
• 20 g sugar;
• 20 ml vinegar;
• 10 g garlic;
• 10 g dry mustard;
• 3-5 g of ground black pepper.

Recipe:

1. Pour cold water over the cucumbers and leave for a few hours. After the time has passed, wipe them thoroughly and cut them lengthwise into 4 pieces.
2. Then sprinkle the vegetables with salt, stir and leave for 3 hours, remembering to stir occasionally.
3. Over time, pour in the vinegar, mustard and sugar marinade, and also add ground pepper and garlic crushed with a press. Stir everything well and let the mixture stand for 1.5 hours.
4. Transfer the resulting marinade to jars and pour the juice that was released in the process. Cover the jars lightly with the lids and sterilize them in boiling water for 20 minutes. Close the lids tightly and wrap the cans until they cool completely.

With pepper without sterilization

Many are attracted by this method of pickling cucumbers for the winter, since cucumbers are harvested without sterilization.

Ingredients for 3 l:

• as much as cucumbers leave;
• 0.5 pcs of hot pepper;
• 1 pc of sweet pepper;
• 0.5 bunch of parsley;
• 6 branches of dill inflorescence;
• 1-2 pieces of horseradish leaf;
• 80 g of salt;
• 200 g vinegar 9%.

Recipe:

1. Wash and soak the cucumbers for 6-8 hours in cold water until crispy.
2. Peel, wash and slice the garlic. Peel sweet peppers from seeds. Wash the jars with warm water and soda and place in a cold oven, gradually heating it to 150-200 degrees, and then turn it off. Sterilize the lids in boiling water.
3. Place hot and sweet peppers, dill and horseradish at the bottom of the jar. Place the cucumbers tightly in a jar, placing parsley on top and adding garlic.
4. Prepare the brine: put the salt water on the fire and boil for a little over 5 minutes. Pour boiling brine over the cucumbers. If it is not enough, you can add boiling water to the edge of the jar.
5. Cover the jar with a sterilized lid and let sit for 5 minutes. Then drain the brine and boil again. Pour into a jar and let sit again for 5 minutes. Repeat this 2 times.
6. Pour in vinegar and roll up the jar.

With chili ketchup

How not to mention canned cucumbers with chili ketchup when they come out so crispy, slightly sour and moderately spicy.

Ingredients:

• 2 kg of cucumbers;
• 6 glasses of water;
• 1 cup of sugar;
• 1 cup vinegar 9%
• 2 tbsp. tablespoons of salt;
• 1 bag of chili ketchup;
• dry dill to taste;
• horseradish leaves to taste;
• hot pepper to taste;
• green garlic to taste;
• bay leaf to taste;
• to taste black peppercorns;

Recipe:

1. Pre-wash the cucumbers and fill with cold water for 4 hours, changing it every 1.5 hours.
2. Wash the jars together with the lids and boil.
3. At the bottom of the jar, place chopped dill, horseradish leaves, chopped hot peppers to taste, 2-3 bay leaves, 5-6 pcs. black peppercorns, 2 cloves of garlic.
4. Then place the cucumbers in dense rows in jars.
5. After that, pour boiling water into the jars, cover with lids a little and leave on the table for 20 minutes.
6. Time to prepare the marinade - pour 6 cups of boiled water, add 1 cup sugar, 2 tbsp. tablespoons of salt, 1 packet of tomato chili ketchup, 1 glass of vinegar. Mix everything thoroughly, put on fire and bring to a boil.
7. Pour this same marinade with chili sauce on cucumbers in jars and close them tightly with lids.
8. Wrap jars of cucumbers with chili ketchup with a blanket until cool.

With vodka

Ingredients for a 3 liter can:

• 8 kg cucumbers;
• 10-15 pieces of dill;
• 3 pcs horseradish leaves;
• 25-30 pcs black currant leaves;
• 25-30 pieces cherry leaves;
• 3-4 pcs sweet peppers;
• 3-4 pcs bitter pepper;
• 1 head of garlic;
• 200 ml of vodka;
• 10 tbsp. tablespoons vinegar 9%.

Especially for brine: water 10 l and salt 800 g.

Recipe:

1. Wash the cucumbers well, prepare the jars by placing currants, cherries and horseradish on the leaves, and then lay the cucumbers and the remaining spices in layers to taste.
2. Prepare the brine: boil water, add salt to it and stir until completely dissolved. Pour in vodka and vinegar and immediately remove from heat. Pour the hot brine into the jars and leave the future preservation in the room for a day.
3. Add brine and roll up the cans. That's it, the canning process has started!

Cucumbers in tomato sauce

Ingredients for 10 650 ml cans:

• 5 kg of cucumbers;
• 2 kg of tomatoes;
• 250 g garlic;
• 250 ml of vegetable oil;
• 250 g sugar;
• 3 tbsp. spoons of salt;
• 2 tbsp. tablespoons of vinegar essence 70% or 15-18 tbsp. tablespoons of vinegar 9%

Recipe:

1. First, let's prepare a tomato sauce for cucumbers: scald the tomatoes with boiling water and peel them off.
2. Grind the tomato preparation in a meat grinder or blender.
3. Add vegetable oil, granulated sugar, salt.
4. Bring to a boil and cook for 10 minutes.
5. Wash the cucumbers and cut into rings.
6. Gradually add cucumber rings to the tomato.
7. After boiling, cook cucumbers in tomato sauce for 20 minutes, then add garlic and vinegar and mix everything well.
8. Arrange the cucumbers in pre-sterilized jars and close.

Sliced ​​cucumbers with onions

Ingredients:

• 3 kg of cucumbers;
• 1 kg of onions;
• 4 tbsp. tablespoons of vegetable oil;
• 1 liter of water;
• 2 tbsp. tablespoons of salt;
• 2 tbsp. tablespoons of sugar;
• 30 pcs. pepper with black peas;
• 15 pcs. bay leaf;
• 130 ml vinegar;

Recipe:

1. Wash the cucumbers and cut into large wedges.
2. Peel the onions and cut them into rings.
3. Pour vegetable oil into sterile jars, lay sliced ​​cucumbers and onions in layers.
4. How to make a marinade: boil water, add sugar, salt, spices. Boil and pour in the vinegar.
5. Pour the hot marinade into cucumber jars. Cover the cucumbers lightly with lids, wait 10 minutes, and then close tightly.
6. Voila, your cucumbers and onions are ready!

Korean cucumbers

Not everyone will like such a dish, but only real connoisseurs of thrills.

To prepare Korean-style cucumbers for the winter, you should choose small cucumbers, gherkins are best suited.

The presented amount of ingredients is prescribed based on 6 liter cans, since it makes no sense to do less:

• 4000 g fresh cucumbers;
• 1000 g carrots;
• 200 g of crystalline sugar;
• 200 ml of refined sunflower address;
• 200 ml of 9% vinegar;
• 100 g table salt;
• 30 g of garlic;
• 15 g of spices in Korean.

Recipe:

1. Wash the cucumbers (gherkins) in cold water and cut lengthwise into quarters.
2. Take the carrots, peel them, wash and grind them for Korean carrots and transfer to the cucumbers.
3. Prepare the marinade by mixing vegetable oil with sugar, salt, vinegar and Korean seasoning.
4. Pour chopped vegetables with this mixture. Chop the garlic and add it to the mixture. Stir everything thoroughly.
5. Cover the mixed salad with a lid and refrigerate for 5 hours.
6. After that, transfer everything to clean jars and sterilize in a saucepan of boiling water.
7. Half-liter cans - 10 minutes, liter cans - 15-20 minutes.
8. Banks must be covered with something warm, for example, a blanket, before cooling.
9. That's all, homemade cucumbers of a golden hue are ready for the winter!

Video "Recipe for lightly salted cucumbers for the winter"

In this video, you will learn how to make delicious lightly salted cucumbers for the winter.

Salting methods

Cold way

There are several ways to pickle cucumbers. A huge plus of this method is that with a minimum of time, a very appetizing option will turn out. Only cans need to be stored in cold conditions so that they do not disappear.

Ingredients:

• 2 kg cucumbers;
• herbs, spices, garlic to taste;
• 1.5-2 liters of water;
• 2 tbsp. tablespoons of salt.

Recipe:

1. Rinse the cucumbers and place them in a jar of herbs, spices and garlic.
2. Add salt in the volume indicated above and fill with cold clean water.
3. Cover the jar lightly with a lid and take to a cool place.
4. You can try the blank after 3 weeks.

No vinegar

There is another method of making pickled cucumbers “without vinegar”. The most important thing here is accurate and careful execution.

Ingredients:

• 4 kg cucumbers;
• herbs, spices, garlic to taste;
• 6 l water;
• 1 glass of salt.

Recipe:

1. Put cucumbers, herbs and spices in one jar.
2. Boil 3 liters of water, pouring salt there in advance, pour the brine into jars with vegetables and spices, cover with lids and wait 2 days to start the fermentation process.
3. Drain the brine and boil some fresh water, then pour it back into the cucumber jars.
4. Close tightly with lids and cover with a blanket or blanket until it cools completely.

Secrets and tips of delicious blanks

1. Do you want cucumbers harvested for the winter to retain crispness and elasticity? Then it is worth choosing for conservation only those varieties that have dark pimples.
2. Oak leaves, horseradish root, or walnut leaves can also be useful to preserve the best qualities of a tasty, salty canned food.
3. Before pickling, place the cucumbers in cold water, changing it periodically. The time of such a "quarantine" is no more than 6 hours. Thanks to this, there will be no voids in canned cucumbers.

After processing, cucumbers are best combined with strong drinks, and they go well with homemade mashed potatoes with something meat or salad.

Bon Appetit!