The season for harvesting vegetables, fruits and berries for the winter is in full swing. And we are not lagging behind, we have already made a lot of jam, frozen berries and mushrooms. Canned salads, cucumbers and tomatoes.

But the harvest is rich, especially this year there are a lot of cucumbers. Every day you take a small bucket from the bushes. Already as soon as they were not salted this year -,. But all these are "fast" options, you can't stock up on them for the winter.

For longer storage, they must be preserved. And we have already done it in several very interesting ways - this, and a delicious recipe. But there are other, no less interesting ways in which simply wonderful blanks are obtained.

We now live in our house, and I keep all the blanks in the basement. It is warm as it is in a normal room. And before we lived in an apartment, and I kept the blanks either in the pantry, or just under the bed. So all of today's recipes are suitable for storing cans in an apartment.

This is the most simple recipe for harvesting our green vegetables. Such - should be in the piggy bank of every housewife. When you know, and most importantly, understand how to cook in a simple way, then any, even the most complex recipe will be within your power.

Therefore, I propose to start with it.

We need (for a 3 liter jar):

• garlic - 3 - 4 cloves
• bitter paprika - to taste
• black peppercorns - 10 pieces
• allspice - 3 pcs
• clove buds - 4 - 5 pcs.
• horseradish leaf - small, or half
• currant leaf - 6 pcs.
• cherry leaf - 8 pcs
• dill - 4 - 5 umbrellas with twigs
• sugar - 3 tbsp. spoons
• salt - 3 tbsp. spoons
• vinegar 9% - 2 tbsp. spoons

A 3 liter jar will need about 1.5 liters of water, provided that the jar needs to be tightly filled.

Preparation:

1. Wash the fruits and pour cold water for 2 - 3 hours. This will allow them to take in the missing moisture, which will subsequently make them tasty and crispy.

2. Then rinse again under cold running water and cut off the ends. If they are small, then you can cut off the tip only on one side, where the "tail" is.

Try to keep them all about the same size in the jar. This will allow them to marinate evenly.

3. Peel the garlic and cut into slices.

4. Rinse greens and leaves and scald with boiling water. Then discard in a colander.

5. Thoroughly wash the jar with soda and sterilize using one of the known methods.

• for a couple
• in the oven
• in the microwave

Rinse the lid for rolling with baking soda and pour boiling water, then cover with a lid to keep warm. Or, boil it in a separate saucepan.

6. Put on the bottom of the jar a piece of horseradish leaf, about 5 - 6 cm long. Then put 1/3 of the dill and currant and cherry leaves, well, or about such a part.

The horseradish leaf will prevent the brine from becoming cloudy, and the cherry and black currant leaves will not only give their own taste, but also keep the cucumbers crisp.

We will put greens on the bottom, in the middle and on top. So roughly calculate where to put how much.

7. The cucumbers will respectively be arranged in two large layers. Therefore, we spread them on the greens up to half the jar.

Put a little garlic on each of the laid out layers. It must also be distributed evenly throughout the entire volume of the can.

8. Put the second layer of greens and leaves in the middle, as well as a mixture of peppers.

9. Next we spread the fruits, already to the very top. Sprinkle the layers with garlic. Leave room on top for another layer of greenery and leaves. Be sure to put another piece of horseradish leaf on top.

Try to stack the fruit very tightly. The tighter you put it, the crisp it will be.

10. Pour salt and sugar on top, shake the jar lightly so that it all falls down.

11. Put water to boil in a saucepan. Pour two liters into it for the first time. Then we will merge the excess.

12. Prepare vinegar, have it ready, so as not to forget to pour it when necessary.

13. When the water boils, carefully, so as not to burn yourself, pour it into the jar to the very top. Cover with a metal lid and set aside for 7 minutes. During this time, gently, but quite vigorously, rotate the can from side to side to release air bubbles.

In order not to scratch the table with the jar while rotating, even before pouring water, place it on a rag or towel.

Do not open the lid!

14. Put a polyethylene lid with holes on the neck and drain the water into a saucepan. Put it on the fire again and bring to a boil.

At the same time, put the kettle on to boil. When re-filling the marinade, it will be a little missing. Therefore, we will need additional boiling water.

While the marinade is boiling, cover the jar with a metal lid.

15. As soon as the marinade boils, and the boiling water in the kettle is ready, first pour the marinade into the jar, then the vinegar, and then add the missing water from the kettle.

The liquid should reach the very edge of the neck. So, when you close the jar with a lid, it even slightly overflows the edge. From this moment on, it is strictly forbidden to open the lid.

16. The jar should again stand on a rag or towel. We will again rotate the jar for 5 minutes (periodically, of course) and expel air bubbles. They will still come out of the butt cut.

Do not open the lid while doing this !!!

17. After 5 - 7 minutes, tighten the lid with a seaming machine.

18. Then turn the jar over and cover with a blanket, leave in this position until it cools completely.

19. Then turn over to the usual position and store. A cool, dark place, such as a pantry or basement, is good for this. In any case, do not store cans near heating appliances.

Such a blank is stored well for a year, or even two, if, of course, it lasts until these times.

The product turns out to be moderately salty, moderately sweet, crispy and tasty!

Video on how to preserve crispy cucumbers

According to this option, we, in our family, have been making delicious preparations from cucumbers for a long time. We can say that this is our family recipe.

Its plus is that the fruits are always very tasty and crunchy, and all thanks to only one of the ingredients - this is aspirin. The fact that we add it to the marinade allows us not to add a lot of vinegar to it. Therefore, vegetables are not sour at all.

Also, this method allows the workpiece to be well stored. When there are rich harvests, you make quite a lot of them, and it happens that you don't even eat during the season.

So such a blank is stored quietly for two seasons.

Try to cook at least a couple of jars, and I think you will always cook like that later.

By the way, the recipe was made specially for the blog "Secrets of Home Economics". So I invite you to the channel, subscribe, and press the bell. Thus, you will be the first to see new publications.

How to make delicious and crunchy cucumbers

This recipe has another cooking option. The ingredients are the same. But here the bookmark and the filling method can be used differently.

For this we need two pots of water. Pour half the volume of water into one, and pour more into the second, so that it is enough for pouring.

1. Put half of the herbs, leaves and garlic on the bottom of a sterilized jar. Be sure to pour over the greens with boiling water. Put pepper and cloves there.

2. Put the cucumbers with cut ends in a colander and when the water in an incomplete saucepan boils, put it together with the contents into boiling water. Leave there for 2 minutes.

Then quickly transfer everything to the bank.

3. Put the second part of the herbs and garlic on top. Add salt and sugar.

4. Pour boiling water up to half, pour in vinegar and top up with the second half of the boiling water.

5. Close the lid and roll up with a machine.

6. Turn the jar over and leave it under the blanket until it cools completely.

I just share with you all the methods and options known to me so that you know them. But I myself use the filling in the first way, as I consider it more reliable in terms of heat treatment.

By the way, in both the first and second options - we use two fillings only on condition that the fruits are small.

If they are large, then it is better to fill it three times. That is, they should be twisted during the third fill.

Harvesting for the winter without sterilization with aspirin

This is a very good recipe, and in my opinion the most delicious cucumbers are obtained from it. Although it is probably not entirely true to call this or that recipe the most delicious. After all, everyone has different tastes, and if for one the most delicious vegetables are obtained according to one recipe, then for another - according to another.

Someone is more fond of sweet preparations, someone, on the contrary, salty. Someone prefers the barrel flavor, while others prefer the sour marinade.

Therefore, before proceeding with the description of the recipe, I immediately want to make a reservation that this is the simplest and most delicious recipe of all that I prepare, in my opinion. I have been preparing for it for a long time. And I got it from my mother, and to this day she preserves them in this way. That is, it can be considered our family property.

And how many pieces of paper I have already written with his description, and handed out to my friends. And I know that many of them are now preparing only for it. This means that they also recognized it as the most delicious. Which is incredibly nice.

I already have a similar description on my blog. According to this scheme, I canned, where, along with cucumbers, I marinated tomatoes, carrots, cabbage and zucchini. Therefore, I decided not to repeat myself and write how to preserve just cucumbers.

This recipe has one feature - I use very little vinegar essence as a preservative and aspirin... And I don't use sterilization. Interesting?!

The advantage of this marinade is that the fruits do not turn out sour. I tried a lot of pickles while visiting. And many of them have the same flaw - they are too sour! And no other taste is felt behind this acid. In this case, it turns out that it was possible to save the blank for the winter, but a great loss is felt in the taste.

The method proposed below corrects this deficiency completely. And in winter, with each open jar, we have invariably delicious cucumbers in a light transparent brine. And you can crunch them at least just like that, at least add to any salad, at least cook the first and second courses with them.

We will need for a 3 liter jar:

• cucumbers - 20 - 25 pieces (depending on size)
• small tomatoes - 3 - 4 pieces
• garlic - 3 - 4 cloves
• dill - 6 - 7 umbrellas (or less, but with twigs)
• horseradish leaf - 0.5 pcs
• black currant leaf - 4 pcs
• cherry leaf - 7 - 8 pieces
• tarragon - 1 sprig
• black peppercorns - 10 pieces
• allspice peas - 3 - 4 pieces
• hot red capsicum - to taste
• cloves - 5 buds
• salt - 3 tbsp. spoons
• sugar - 2 tbsp. spoons
• vinegar essence 70% - just over half a teaspoon
• aspirin - 2.5 tablets

A three-liter jar usually takes 1.5 liters of water, plus or minus a little. This is provided that the jar is very tightly filled. What, in principle, should be achieved.

Preparation:

1. Wash the fruits, put them in a basin or bucket and cover with cold water. If the fruits have been harvested recently, then leave them in water for 2 - 3 hours. If enough time has passed after collecting them, then keep them in water for 4 - 5 hours. This will keep them crispy for the entire long winter storage period.

Always soak the vegetable with a margin, according to the principle "better to stay than not enough." You can never accurately calculate how many fruits we can put in a jar, it depends on their size.

2. After the time is up, drain the water, and rinse the fruits thoroughly again under running water. Then cut off the ends. Try the tip on the side of the ponytail, it shouldn't be bitter.

3. Fold the fruits on a towel to drain excess water.

4. Rinse all leaves, tarragon and dill. Pour boiling water over them, hold in it for a minute, and remove. Also put everything on a towel.

5. Peel the garlic by dividing it into cloves. If they are not very large, then leave them whole. If large, then cut into pieces.

Garlic is very tasty when pickled, and therefore I try to leave the cloves intact. And sometimes I even break the recipe and add a little more cloves than it should be according to the recipe. This does not interfere with the taste as a whole.

But don't go overboard with it, too much garlic makes the finished product soft.

6. Wash the tomatoes. Make two or three punctures with a toothpick at the branch attachment point.

Tomatoes do not need to be added, but we will need them to add flavor and better preservation. Tomatoes contain natural acid, and in part they can also be considered a kind of preservative.

7. Also prepare all the peppers, salt, sugar and 70% vinegar essence. I always use essence in conservation, for me it is much easier to use it, and I am never mistaken with it.

Because there are often recipes where it is simply written "vinegar" - "so much - that", and one can only guess what percentage of this vinegar. Because of this, mistakes are often made, and if the vinegar is not topped up, then the jar may explode, and if it is poured, then the cucumbers will turn out to be too sour.

Prepare everything at once, so that later you will not forget anything in a hurry. When my daughter was not yet as grown up as she is now, for example, she might forget to put salt in the jar. And in winter, having opened such a jar, we received them completely unsalted.)))

8. Wash the jar and metal lid (not self-screwing) with baking soda and sterilize using one of the known methods. It is better to do this in advance so as not to put the ingredients in a hot container.

9. Now that we have everything ready, let's start making a bookmark.

Lay out half of the horseradish leaf in the first layer. Some other leaves and dill. In total, we will lay out the greens in three layers - below, above and in the middle, so divide the content into 3 parts.

10. Immediately place all peppers in their variety on the bottom. Add red hot chilli peppers (it can be green, but always hot) to taste. Consider the degree of its pungency and your taste preferences. I usually cut a piece of 1.5 - 2 cm from the pod.

And remember that the hottest is in the seeds, so it's best to scrub them if you choose to add that part of the pod.

11. Start spreading the fruits. Invest larger downward, smaller upward. Sprinkle with garlic cloves in random order.

Spread them out as tightly as possible, literally squeezing where you can.

12. Put the second layer of herbs and two tomatoes in the middle.

13. Then again cucumbers and garlic. Then two more tomatoes and a layer of greens.

Leave some room for salt and sugar. We also immediately pour them into the jar in the required amount.

14. Put the water to warm up, we will need 1.5 liters of boiling water. You can boil the required amount in a kettle.

15. Put the jar on a rag or napkin. Pour boiling water into it to the very top and cover with a sterilized metal lid.

Air bubbles will begin to appear, coming out of the cut. They need help getting out of the bank. To do this, we put our hands on the sides of the can and begin to turn it from side to side, as if shaking slightly. Thus, keep the jar for 5 - 7 minutes, shaking it periodically.

16. Then remove the metal cover and put on the plastic one with holes. Prepare a saucepan and pour the brine into it. Put the saucepan on the fire and bring the contents to a boil. Let it simmer for 1 - 2 minutes.

In the meantime, put the kettle on to boil, we will need additional boiling water.

17. And while the water is boiling, crush the aspirin tablets. Let me remind you that we need 2.5 tablets for a 3 liter jar.

18. Pour it into the jar, right on top. And as soon as the brine boils for a couple of minutes, immediately pour it back into the jar.

As we can see, there is already not enough fluid. To do this, we should already have a kettle of boiling water ready. But first you need to prepare the vinegar essence. And holding a spoon with essence in one hand, and a teapot in the other, pour in both at the same time. The essence is all, and as much boiling water is needed so that it is poured to the very neck.

19. Immediately cover the jar with the metal lid.

From this moment on, the lid should no longer be opened under any pretext!

20. Let the jar stand in this position for 5 minutes, while rotating the jar again, expelling air bubbles.

21. Then tighten the cover with a seaming machine.

If large cucumbers were laid in the jar, then there should be three fillings. And only with the third one can the lid be screwed on.

22. Turn the jar over and cover with a blanket. Leave in this position until it cools completely.

23. Then turn it over again, and place it already, as usual. Store in a cool, dark place.

Such a blank is stored perfectly, and for at least a year, at least two. Long-term storage does not affect taste in any way.

They are moderately salty and sweet, slightly sour, crunchy and have a pleasant taste. The brine has the same pleasant taste, it turns out to be light and transparent. And you can drink it if you want, it also turns out to be very tasty.

Here's a recipe! Although it turned out to be large, in fact, everything is very simple. And most importantly - what the result is!

By the way, I did not mention one of the advantages of this recipe. Every year I preserve my cucumbers using it, for probably 35 years already. For all these years, none of the cans "took off". Over the years I have lived both in the south and in the north; both in the apartment and in the house - and in any conditions, the jars are stored perfectly!

Assorted tomatoes and cucumbers

You can also cook raw vegetables using the recipe above. This is very convenient, especially when you canning in three-liter cans. In this case, two delicious snacks are obtained at once.

As I said, the recipe is exactly the same. The only thing we need is fewer cucumbers and more tomatoes.

In this case, use tomatoes that are not very large. Plum varieties, such as "ladies' fingers", are perfect. They are quite fleshy, with a thick enough skin to keep the tomato intact. And so that the tomato does not burst, it must be pricked with a toothpick in two or three places near the "butt".

Or you can use cherry tomatoes, they are small and firm, and. Both with the use of some tomatoes, and with other vegetables.

When laying out, first put herbs and spices, then cucumbers. Then again greens, and already tomatoes. Put greens on top as well.

There are also two fillings, as already described. We use salt, sugar, vinegar essence and aspirin as preservatives (2.5 tablets per 3 liter jar).

So this recipe is universal. We prepared an assortment using it, today I brought to your attention a recipe for cucumbers using it, and now this is an option.

But in fact, there are a lot of recipes for cooking cucumbers with tomatoes. And here is one of these recipes I would like to offer you to watch in video format.

Tomatoes themselves are an excellent preservative, since they contain a lot of acid in their composition. And they are even suggested to be closed with screw caps.

So choose a recipe to your taste and cook as you like best, and according to the recipe that you liked the most.

Canned cucumbers with citric acid

According to the previous recipes, we made blanks without sterilizing cans. And using this recipe as an example, I would like to tell you how to preserve with sterilization.

Usually, fruit without vinegar is required to be sterilized. And although in this recipe we will add citric acid to the marinade, we cannot do without additional protection for successful storage.

We need (for a 3 - liter jar):

• cucumbers - 2 kg
• garlic - 3 - 4 cloves
• dill with seeds - 2 tbsp. spoons
• horseradish - 0.5 leaves (or 1 teaspoon grated)
• black peppercorns - 4 - 5 pieces
• allspice - 3 - 4 pieces

For brine per 1 liter of water:

• salt - 1/4 cup or 3 incomplete tablespoons
• sugar - 1 tbsp. spoon
• citric acid - 1 tbsp. spoon

Preparation:

1. Wash cans and lids with soda and sterilize.

2. Pre-soak the fruits in cold water for 2 - 3 hours. Then wash thoroughly and cut off the ends.

Do not use very large specimens; small or medium-sized vegetables are suitable for this recipe.

3. Put all the spices and herbs in the jar. Then lay out the cucumbers. For better salting, it is better to place them in an upright position. But you can spread it in this way, especially if the fruits are small.

4. A three-liter jar will require approximately 1.5 liters of water. Therefore, all the ingredients for the brine will need to be taken in the right amount.

5. Put water in a saucepan on gas. Add salt, sugar and citric acid and bring to a boil.

6. Pour the boiling brine into the jars under the very neck. Cover with a metal lid.

7. Place a cloth in a large saucepan and add some water. Heat it slightly on gas and put the jar with all the contents. Add more hot water as needed.

Ideally, the water should reach the shoulders of the can, or a little less.

8. Bring to a boil and time. For sterilization, we need 20 minutes from the moment of boiling. This is for a three-liter can.

9. After the allotted time, remove the jar with tongs, make sure that the lid does not open. If air gets into the jar, then it probably will not be able to be stored for a long time, and in the worst case, it will "explode" at all.

So take your time and get it out carefully.

If, nevertheless, such a nuisance happened, and the lid nevertheless moved slightly, then you need to add boiling water to the very neck, again cover with the lid and again set to sterilize for 15 minutes. But in this case, the cucumbers will not turn out crispy, they will simply be overcooked.

10. Screw on the lid using a special machine. Turn the jar over, placing it on the lid and cover with a blanket. Leave in this position until it cools completely.

11. Then turn over to normal position and store in a cool, dark place.

Canned sweet cucumbers in liter jars

It is very convenient to preserve cucumbers in liter jars, especially when the family is not very large. You open such a jar in winter, and you will immediately eat it while hunting. And in the refrigerator it will definitely not stagnate.

You can preserve in liter jars according to any of the recipes proposed today. But for a change, I propose this option for a sweet preparation.

We need:

• cucumbers - depending on size
• garlic - 2 cloves
• dill - 2 umbrellas
• horseradish leaf - 1/3 part
• cherry leaf - 2 - 3 pieces
• currant leaf - 2 pieces
• cloves - 1 bud
• black peppercorns - 5 pieces
• allspice - 1 piece
• vinegar essence 70% - 0.5 tsp

For brine:

For a liter jar very densely filled with fruits, you will need about half a liter of water. For this amount, the required amount of salt and sugar is given.

• salt - 1 tbsp. spoon
• sugar - 2.5 tbsp. spoons

Preparation:

1. Pour cucumbers with cold water and let stand for 2 - 3 hours. Then wash them in clean water and cut off the ends. Put on a towel so that the water is glass.

2. Wash the herbs, you can scald them with boiling water and also put them on a towel. Peel the garlic. And immediately prepare all the spices, salt and sugar.

3. In a sterilized jar, put half of the assigned portion of the horseradish leaf. If approximately, then this is a strip 4 - 5 cm from a normal sheet. Then lay out the umbrella of dill, over a leaf of cherries and currants.

Immediately add all the spices and herbs and garlic.

4. Lay out the cucumbers. Try to take them small and stack very tightly to each other. In the first row, you can put them vertically next to each other. And only then put the smallest ones on top, that is, horizontally.

5. Leave room for dill, another cherry leaf, currant and horseradish.

6. Boil boiling water in a kettle and pour the contents over to the very neck. Cover with a sterilized lid. Leave on for 10 - 15 minutes. The criterion of readiness can be the fact that you can safely take the jar in your hands.

7. Meanwhile, boil the water for the brine, add the prescribed amount of salt and sugar, and when it comes to a boil, pour in the vinegar essence, then let it boil again.

8. Pour warm water from the jar and pour boiling brine under the very neck. If there is not enough brine, then add boiling water from the kettle. And it is best to make a brine with a margin.

9. Cover immediately. Let it stand closed for two to three minutes to allow air bubbles to come out, if any. But under no circumstances open the lid.

10. Then tighten it with a special seaming machine.

11. Turn the jar over and place it upside down under a blanket or blanket. Leave in this position until it cools completely. Then turn over again and place in a cool dark place for storage.

Such a blank is stored well, and you can store it in an apartment in a pantry.

If you want to prepare several liter jars, simply multiply the amount of all ingredients by the number of jars proportionally.

According to the same recipe, you can harvest at least three-liter, even two-liter cans. Also, 750 gram jars with screw caps will do.

Mustard blank for storage in the apartment

In fact, of course, all of today's recipes are intended for storage in an apartment, and this has been a proven fact many times over. But here's another of these recipes that may come in handy in your piggy bank.

It is not quite ordinary, but its unusualness is that such a preparation is prepared in a marinade using mustard. Try this canning option as well. He's also good and has a lot of fans.

Slightly spicy, sweet and sour cucumbers are obtained from this preparation.

Also here, you can see how to sterilize and twist cans. For young hostesses who are just gaining experience, this will be very useful.

And if you like such spicy spicy cucumbers, then there is a whole article on this topic. It gives many interesting recipes using mustard, both ready-made, and in seeds and just in powder. You can get acquainted with the recipes better,.

Or maybe someone will be interested in sour vegetables. And there is also a certain way for such lovers

In today's recipes, I tried to offer you only time-tested recipes. All of them are united by the fact that they invariably produce very tasty and crunchy blanks. Therefore, feel free to choose any of the recipes and make preparations for the winter.

How to preserve cucumbers so they are delicious and crispy

These tips will be useful to you in any of the chosen methods, so be sure to take note of them.

• before canning, be sure to soak the fruits in cold water for several hours

• cut off the ends on both sides and taste the fruits so they are not bitter
• fill the jars with fruits very tightly so that you can no longer stick in any of them
• so that all the fruits are salted evenly, take them of the same size for each of the jars
• be sure to use a horseradish leaf, it will not let the brine grow cloudy
• use cherry and black currant leaves, they give the necessary crunchiness to the fruit
• a sprig of tarragon gives the flavor of barrel cucumbers and keeps them firm and firm
• do not put a lot of garlic, it softens the fruit
• use coarse, non-iodized salt for salting
• for better storage of the workpieces in the apartment at room temperature before rolling, pour them two or three times with boiling water directly in the jar, draining the cooled water each time. Soak it for 5 - 7 minutes, then drain. Only for the third time fill it with brine, and after pouring vinegar, roll it up.
• be sure to sterilize empty jars and lids
• do not use preservation on which the lid is swollen. It is life threatening!

These are the basic rules that will allow you to eat delicious cucumbers all winter.

If after reading, or during canning you have any questions, then ask them in the comments. If I am in touch, I will try to answer you as soon as possible. But, of course, it is better to ask questions in advance, since I am not always at the computer. And sometimes they ask a question right from the place of preparation, and I can only see it after two or three hours. And I can imagine how worried a person who is not answered in time.

Please treat this with understanding!

But I hope that I wrote everything clearly and in detail, in any case, I tried to make it happen!

Cook, and may you always get the most delicious workpieces.

Bon Appetit!