Cucumbers for the winter are harvested in barrels and cans, cold, hot and dry, salted or pickled with or without sterilization. You can choose a recipe for preserving vegetables in vinegar or citric acid, with adjika, tomato paste and even vodka. Often, cucumbers are used in various snacks and salads for the winter.
Recipe for pickled cucumbers with citric acid for the winter
You will need:
- 2.5 kg of cucumbers;
- 1 liter of water (for the marinade);
- 3-4 pcs. garlic teeth;
- 7-10 pcs. currant leaves;
- citric acid on the tip of a knife;
- 30-40 g of dill greens;
- 2 tbsp. l. Sahara;
- 1 tbsp. l. salt;
- a pinch of ground black pepper;
- 7-10 pcs. peas of black pepper;
- 7-10 pcs. allspice peas;
- 2 pcs. aspirin tablets;
- 4-6 pcs. bay leaves.
Sterilize the jar. Boil the twist lid in advance. Wash currant leaves and dill greens, pour over with boiling water. Place the leaves and herbs in the jar. Rinse the cucumbers thoroughly and trim each side off. Store them tightly in the jar.
Boil water and pour boiling water over the cucumbers. Leave the jar for 20 minutes. During this time, make a marinade for future preparations. Boil water in a saucepan. Add salt, sugar and bay leaves, boil for 5-7 minutes.
Drain the water from the jar into the sink through the special rubber lid with holes. Place finely chopped pieces of garlic, allspice and black peppercorns in a jar of cucumbers.
Pour black pepper there, add aspirin and citric acid. Pour the ready-made, hot marinade over the cucumbers in the jar. Tighten the lid with a key and store the jar upside down for 24 hours, well wrapped in a blanket. Next, store in a cold room.
Cucumber salad in jars for the winter
You will need for a 1.5 liter jar:
- 1 kg of small cucumbers;
- 150 g onions;
- 20 g of coarse salt;
- 30 g dill;
- 60 ml of 9% vinegar;
- 40 g of crystalline white sugar;
- 6 peas of black pepper;
- 12 g garlic;
- 2 cm slice of red hot pepper.
For washed cucumbers, trim the ponytails about 1 cm on each side. Cut the rest into thin slices, like for a salad, and place in a suitable sized saucepan.
Thoroughly wash and towel dry the dill and chop very finely with a knife. Then add to the cucumbers in a saucepan. Peel the onion, cut it in half and chop it into thin half rings.
Cut the peeled cloves of garlic lengthwise into two or more pieces and also place on top of the main food. After you grind all the ingredients, sprinkle them with salt and sugar, pour in vinegar and vegetable oil.
Add allspice and hot pepper spices and mix the entire contents of the pan well. Leave the mass to stand and infuse for 3, 5 hours at room temperature.
This is usually enough to soak all the ingredients in the salad with the aromas of the spices. Then put the saucepan with the salad on the smallest heat, cover and bring the mixture to a boil.
Before the vegetables boil in a saucepan, the whole mass must be gently mixed several times with a spoon. Boil the boiled salad for about 5 minutes until the cucumbers change their color. The important thing here is not to overcook it so that it stays crispy.
After that, remove the pan from the heat, arrange the vegetables in sterile glass jars and close the lids. Set the lettuce to cool upside down under a warm blanket.
Cold way of pickling cucumbers for the winter
You will need for a 3-liter jar:
- 2 kg of cucumbers;
- 1.5 liters of water;
- 50 ml of vodka;
- 100 g of salt;
- dill, horseradish, vichy leaves, garlic and pepper to taste.
Put the washed cucumbers in a sterilized jar, shifting them with herbs and spices. If you wish, you can first put spices and seasonings on the bottom of the container, and only then put green cucumbers in dense rows.
Prepare the brine. To do this, dissolve the salt crystals in cold water. Pour vodka into the jar. It will preserve the beautiful green color of cucumbers and will play the role of a natural preservative. Top up the vegetables with brine, close the jar with a nylon lid and store.
Cucumbers for the winter without vinegar: a classic recipe
You will need two three-liter jars:
- 4 kg of cucumbers;
- 250 g of salt;
- 5 liters of water;
- 20 pcs. black currant leaves;
- 10 pieces. cherry leaves;
- 5 dill umbrellas;
- 5 leaves of oak (or walnut);
- 3 green horseradish leaves.
Step by step description
Put the soaked and washed cucumbers in advance in a large saucepan along with all the also washed herbs and cover with saline. Cover the contents of the container with a lid, and set the oppression on top of it by about 3-5 kg. Leave everything to sit for 4-5 days.
When the cucumbers taste like lightly salted, proceed to the next stage of canning. Drain the brine in a separate bowl, but do not pour it out at all, it will still be needed. Put cucumbers without greens in prepared sterile jars.
Boil the drained brine and pour cucumbers in jars with it. Soak them for 10 minutes, then drain the brine again and repeat the procedure, only in this case roll up the jars with sterile lids. Place the cucumber jars to cool upside down under a warm blanket. Then put them in a dark storage area.
How to cook cucumbers for the winter without sterilization: a step by step recipe
You will need for a liter jar:
- 1.5 kg of cucumbers;
- 50 g of sugar and salt;
- 30 ml vinegar;
- 1-2 peas of black pepper;
- 1-2 cloves of garlic;
- 1 leaf of lavrushka;
- greens (ordinary dill, currant and cherry leaves).
To preserve cucumbers for the winter without sterilization, select beautiful, even fruits of approximately the same size. First, put the cucumbers in colder water and let sit for a couple of hours. Wash, sterilize and dry the jars.
Put the washed greens and peeled garlic cloves on the bottom of clean, sterile and dry jars, lay the washed and soaked cucumbers on top in dense rows.
Boil water, fill jars of cucumbers with it and let it sit for 10 minutes, then drain. Put a few black peppercorns, salt, bay leaves, sugar and vinegar in each jar.
Then fill the jars with boiling water again, roll up and wrap them up with a warm blanket, leave so until they cool. Put the cooled cans in a pantry or basement for storage.
Korean cucumbers for the winter at home
You will need for 6 liter cans:
- 4 kg of fresh cucumbers;
- 1 kg of carrots;
- 200 ml of refined vegetable oil;
- 200 g of crystalline sugar;
- 200 ml of 9% vinegar;
- 30 g garlic;
- 100 g table salt;
- 20 g Korean seasoning.
Soaked in cold water and well washed cucumbers, cut lengthwise into 4 parts and put in a cup of the appropriate size. Peel the carrots, wash and grind on a special Korean carrot grater. Transfer it to a bowl of cucumbers.
Mix vegetable oil with salt, sugar, vinegar and Korean seasoning to make a marinade. Pour the chopped vegetables with the resulting mixture, add the garlic passed through a press and stir everything well.
Cover the container with the mixed salad with a lid and refrigerate for 5 hours. After that, transfer the vegetable mixture to dry, clean jars and sterilize them in a saucepan of boiling water.
Half-liter jars need 10 minutes, and liter cans take 15-20 minutes to boil. To make the cucumbers tasty and stand well all winter, cover the salad jars with something warm, such as a blanket or blanket, until they cool down.
Cucumbers for the winter with mustard: a simple recipe
You will need for a liter jar:
- 600 g of cucumbers;
- 10 g dry mustard;
- 20 g salt;
- 20 g sugar;
- 10 g garlic;
- 20 ml vinegar;
- 3-5 g of ground black pepper.
Pour cold water over the cucumbers and leave in it for a few hours. Then wipe them dry and cut them lengthwise into 4 pieces. Season vegetables with salt, stir and leave for 3 hours, stirring occasionally.
Pour the marinade from a mixture of sugar, vinegar and mustard into a container with cucumbers. Add squeezed garlic and ground pepper, stir and let it brew for 1, 5 hours.
Transfer the cucumbers to jars and cover with the juice that has come out. Cover and sterilize in a bowl of boiling water for 20 minutes. Seal the jars with lids and wrap until they cool completely.
