Delicious pickled cucumber recipes

Homemade juicy vegetables allow you to preserve their taste and bright aroma for the whole winter. Crispy spicy cucumbers are a legendary appetizer for strong alcohol, meaty steak or boiled steaming potatoes. Better pickled cucumber recipes allow you to prepare canning with mustard, ketchup, vinegar and tomato paste.

Funky cucumbers for the winter

Moderately sweet and firm, cucumbers are the best snack of all time. A proven recipe allows you to prepare a canning with a harmonious, sweet and sour taste and crunchy pulp.

Food set for a liter jar:

• 700 g of small approximately identical cucumbers;
• 700 ml of purified water;
• 2 tbsp. l. granulated sugar;
• 1 tbsp. l. without adding salt;
• 2 tbsp. l. vinegar;
• dill umbrella with seeds;
• 1-2 cm piece of horseradish leaf;
• 2 garlic cloves;
• 5 peppercorns
• 1 tsp grain mustard;
• 1 leaf of dried laurel.

Funky Pickled Cucumber Recipe:

1. Prepare vegetables.
2. Rinse the greens, shake them off and put them on the bottom of a sterile jar.
3. Add spices, mustard seeds and lavrushka with garlic. Put the cucumbers tightly into a jar, tamping slightly.
4. Boil the marinade from a portion of water with sugar and salt, when it boils, remove from the stove and add vinegar. Gently pour the marinade over the vegetables.
5. Sterilize the container on a piece of clean cloth in boiling water for 5 minutes from the moment the boil starts.
6. Roll up the cans, cool upside down, wrapped in a blanket for slow cooling.

Transfer the conservation to a cool storage room. Serve after 1-2 months with boiled or fried potatoes, stew or fish.

Crispy pickled cucumbers recipes

A simple and affordable way to preserve the summer cottage harvest of young cucumbers with pimples for the entire winter.

For 5 jars of 1 liter you need:

• 5 kg of medium (better smaller) cucumbers;
• 5 garlic cloves;
• 15 peppercorns;
• 5 dill umbrellas with seeds;
• 5 sheets red currant;
• a small shitty leaf;
• 2 liters of filtered drinking water;
• 5 tsp grain mustard;
• 5 tbsp. l. coarse salt;
• 5 tbsp. l. Sahara;
• 75 ml of 9% table vinegar;
• 15 sweet peppercorns.

Marinating crispy green cucumbers:

1. Wash dry cucumbers without damage and leave to soak in water for 4 hours.
2. Arrange the vegetables as tightly as possible in sterile jars, at the bottom of which to throw 1 tsp. mustard seeds, dill umbrella, currant leaf, garlic clove, 3 black and allspice peppercorns. Add a piece of chopped horseradish leaf.
3. Boil the filling of water, salt and sugar, remove from the burner and pour in the vinegar.
4. Distribute the marinade among the jars, being careful not to leave any gaps. Cover the container with lids and sterilize the preservation on a cloth for 5 minutes.

Turn the workpiece upside down, send it to a dark and cool cellar for storage.

Recipe for pickled cucumbers with Chili ketchup

Pickled cucumbers with Chili ketchup taste original: slightly spicy, crispy with a pleasant spice.

The workpiece never explodes, does not grow cloudy or sour.

For a 6 liter can serving:

• how many small cucumbers with pimples will enter;
• 300 ml of hot Chili ketchup;
• 6 dry bay leaves;
• 5 liters of purified water from the filter;
• 3 tbsp. l. coarse salt;
• incomplete glass of sugar;
• 250 ml of table vinegar.

The process of pickling cucumbers in ketchup:

1. For an enhanced crunch, it is necessary to soak the washed cucumbers for 4 hours in ice water, during this time fry the container.
2. Put lavrushka in a container. Cut off the ends of the cucumbers and fill the jars with vegetables to the top as tightly as possible.
3. Mix the boiling water fill with the salt and sugar crystals. Squeeze the ketchup into a container and stir until dissolved.
4. After boiling, add vinegar and fill the containers with marinade.
5. Sterilize the jars for 15 minutes on a cloth napkin in water, which reaches 2/3 of the container volume.

Roll the jars tightly, cool and store in a cellar or home pantry.

Pickled gherkins

Thin small cucumbers - gherkins are easy to preserve, crisp and tasty, like from a store. The billet combines juiciness of texture and pleasant tangy taste.

Required for cooking 700 ml cans:

• 500 g of thin small gherkins;
• 5 pieces. garlic cloves;
• 3-4 rings of burning Chile;
• 10 pieces of horseradish root;
• 1c. l. dried dill;
• 1 tsp mustard seed;
• 5 pieces. peas;
• 5 tsp coarse salt;
• 5 tsp granulated sugar;
• 1 lavrushka;
• a glass of vinegar.

Harvesting mouth-watering gherkins:

1. Wash freshly picked gherkins, sort by size.
2. Thoroughly clean the jars, sterilize if desired, boil the lids for 5 minutes. Peel the horseradish root, remove the seeds from the chili and exfoliate the garlic. Cut the ingredients into thin slices.
3. Put the dried spices and herbs in a jar, tamp the cucumbers on top tightly "standing".
4. Add salt and sugar and add vinegar. Sterilize the container in water "shoulder length" on a clean cloth 20 minutes after boiling.
5. Boil clean water separately, take out jars of gherkins, finish off the water and seal.
6. Cool upside down and store cool.

For flavor, you can add basil leaves or a mint branch.

Shop-like pickled cucumber recipes

Simple recipes for pickling cucumbers allow you to prepare a fragrant vegetable snack for a winter dinner: for meat, a side dish or fish. Also, elastic cucumbers are a juicy addition to the Olivier salad.

1 liter of conservation requires:

• 800 g of medium-sized even cucumbers;
• 50 ml of 9% vinegar;
• 1 tbsp. l. Sahara;
• 1 tsp chopped salt;
• 2 small dill umbrellas;
• 3 garlic teeth;
• 1 laurel leaf;
• 6 peppercorns;
• 800 ml of purified water.

The recipe for making pleasant cucumbers, as in the store:

1. Soak the washed cucumbers of approximately equal size for 3 hours in ice water so that the vegetables are saturated with liquid and become as crispy as possible.
2. Pour all the spices according to the list into the jar, put the soaked cucumbers inside and pour boiling water over the container.
3. Sterilize the workpieces 2 minutes after boiling.
4. Roll metal covers with a key.
5. Cool the preservation upside down, transfer to the pantry for storage.

With currants without vinegar

Appetizing pickled cucumbers with sour red currants are a savory snack for the festive menu.

For 1 bottle you need:

• 2 kg of medium-sized even cucumbers;
• 2 cups sorted red currants;
• 3 garlic cloves;
• 5-6 peppercorns;
• 4-5 pcs. black currant sheets;
• 1 dill umbrella;
• 2 liters of drinking water;
• 100 g finely chopped salt;
• 200 g of sugar.

Recipe for delicious pickled cucumbers with currants:

1. Rinse the vegetables with berries thoroughly, cut off the tips of the cucumbers.
2. Fill the bottom of the jars with spices, dried herbs and herbs, garlic.
3. Fill the container with cucumbers, pouring currants into the gaps in order to fill the space as tightly as possible.
4. Boil the marinade filling of sugar-salt with water, pour the brine into the jar until the whisk.
5. Cover preservation with lids and sterilize for 5 minutes after boiling and seal tightly.

Cool upside down under a warm blanket, store in basement.

Mustard Powder Pickled Cucumber Recipes

Crispy cucumbers closed in jars in slices in pleasantly spicy mustard sauce are tasty and tender, with moderate pungency and crunch.

9 liter cans require:

• 8 kg of small even cucumbers;
• 2 cups refined oil
• 2 cups 9% vinegar
• 2 full glasses of sugar
• 6 without the top of Art. l. salt;
• 4 without top Art. l. mustard powder;
• 4 cloves of garlic;
• 4 tsp chopped pepper.

To prepare preservation for the winter:

1. Divide fresh cucumbers into strips, add mustard, season with spices and stir well with your hands.
2. Leave the vegetables for 3 hours to let in more juice. Stir every 30 minutes.
3. Arrange the pickled cucumbers in jars, pour over the allocated marinade from juice and seasonings.
4. Cover the container with lids and sterilize for 20 minutes, timing the time after the start of the boil.

Immediately roll up the cans tightly, cool upside down and hide in the cellar.

With tomato juice

Pickled tomato juice recipes do not require vinegar, which reduces the acidity of the preforms. Springy cucumber pieces in a thick sweet and sour sauce are the best addition to a potato or rice garnish.

Food set for a liter jar:

• 800 g of freshly picked cucumbers;
• 1 onion head;
• 1 leaf of horseradish greens;
• 2 umbrellas of dried dill;
• 2 garlic teeth;
• 7 peppercorns;
• a pair of lavrushkas.

For the marinade:

• 300 ml of thick tomato juice;
• 1 tsp without a pea of ​​cinnamon;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. no top of salt.

Soak fresh cucumbers for 2-3 hours in water. Chop the onion into rings.

Pour onion slices and seasonings with herbs on the bottom. Fill the container more tightly with cucumbers, pour boiling water over the workpiece.

Leave preserved for 10 minutes, then drain the water into a container and boil again. Pour cucumbers a second time, after 10 minutes drain the liquid into the sink.

For the marinade, boil the tomato with sugar, cinnamon and salt, stir.

Pour the marinade into jars, sterilize for 20 minutes, roll with lids.

Wrap the preservation with a blanket, leave for a day to cool slowly, rearrange the snack in the cellar.

Spicy cucumbers with lemon slices

Cucumbers, pleasant with a slight sourness, with a slice of lemon without vinegar can be easily stored in an apartment.

Food set for a liter jar:

• 500-600 g gherkins;
• 500 ml of filtered water;
• 2 thick lemon slices;
• ½ tsp lemon acid;
• 1 clove of garlic
• ½ tsp dry mustard beans;
• 1 laurel leaf;
• 30 g finely ground salt;
• 60 g sugar;
• 4 peppercorns.

An easy way to cook pickled gherkins:

1. Send seasonings with garlic and lemon slices to the bottom of the sterilized container.
2. Fold the gherkins, boil water and fill the container to the brim.
3. Leave to warm for 10 minutes, drain the liquid and dissolve the salt, sugar and acid in it.
4. Boil the marinade, fill the container and seal tightly.
5. After cooling in an inverted form, send the conservation to be stored in the pantry.

For piquancy, you can add a handful of cranberries or a slice of lime to the jar.

Assorted cucumbers with tomatoes

The simplest universal preparation is a mix of pickled tomatoes with crispy cucumbers.

For 2 cans of 1 l you need:

• 650 g of small cucumbers;
• 350 g small tomatoes;
• 10 garlic cloves;
• 20 peppercorns
• 1 liter of water;
• 1 tbsp. l. without a pea of ​​salt;
• 3 tbsp. l. 9% vinegar.

Method of pickling assorted vegetables:

1. Wash tomatoes with cucumbers thoroughly, cut off the tips from green fruits. Put the cucumbers in a semicircle in a container up to half, then a layer of tomatoes, without pressure.
2. Pour boiling water over the components, cover with lids and leave to warm up for 10 minutes.
3. Pour salt and pepper into a saucepan, drain water from the cans into this container through the lid with holes.
4. Boil the marinade, pour the vinegar.
5. Cut the cloves of garlic and send them to the workpiece, fill the jars to a whisk with boiling marinade.
6. Preserve immediately with a wrench or use threaded caps.Allow the preservation to cool, transfer to the cellar for storage.

Simple and affordable recipes for crispy pickled cucumbers allow you to fully preserve the harvest of healthy and light vegetables harvested in the summer. Elastic pimpled cucumbers are best served with boiled potato slices, meatballs, or sliced ​​with onion rings and aromatic butter.

Video recipe for cooking cucumbers with herbs and mustard