Many recipes of Russian cuisine include cucumbers - in salads, snacks, soups, complex sides and even jam. They love so much that they put a monument to this green vegetable.

Special place occupied harvested salted and pickled cucumbers with vinegar.

The harvesting of cucumbers for the winter - the process is simple. However, in violation of technology, there is a risk that the lid on the bank will sweep or climb brine. And instead of appetizing snacks, soft, tasteless, and even worse the skisrs, cucumbers.

You can avoid these troubles, if you remember a few cucumber "secrets".

• Preserved only fresh vegetables, torn no more than per day.
• Choose elastic fruits with intact skin, green (without yellowness). From cucumbers with a pretty taste better abandon.
• Before salting, cucumbers must be soaked in cold water for several hours.

• In order for the cucumbers evenly, try to pick the fruit of about the same size for each container, having pre-cutting the tips on both sides.
• Vegetables in banks lay the most tight as possible.
• Vinegar, garlic, horseradish, estragon, currant leaves, cherries, oak, etc. are additional natural preservatives, add to the taste of the fragrance. Cumps are obtained strong and crispy. The main thing is Mera! Do not add everything in a row, choose seasonings to your liking.

Additional Information! Soldering cucumbers with will give a softer sweetish taste.

To preserve the workpiece even at room temperature, it must be 2-3 times pouring boiling water. Pour boiling water into jars with cucumbers laid in them. When she cooled, drain and fill the cans with steep boiling water.

• Use for preservation of sterilized banks and covers.

Important! Use the conventional stone salt for preservation.

Recipe crispy sweet cucumbers

The original recipe for sings of cucumbers for the winter with a contrast combination of sweet and salty taste. Close cucumbers in glass jars, pouring them with brine with vinegar.

• Cucumbers (how much will fit);
• 4-6 black pepper peas;
• 2 peas of fragrant peas;
• 2 umbrella of dill (medium size);
• 1 bay leaf;
• 2 sheets of shit and / or black currant;
• 2-3 cloves of garlic.

For marinade (calculation on 1 liter of water):

• 200 g of sugar sand;
• 2 tbsp. spoons of salt;
• 200 ml.

Cooking order:

1. Put all spices on the bottom of clean canoes. Garlic can be cut into large parts or leave with whole tooths. Then the prepared cucumbers are as close as possible.
2. Prepare marinade: Bring water to boil, add salt, sugar, mix to their complete dissolution. Add vinegar, mix again, remove from the fire.
3. Fill the cucumbers with hot marinade, cover with covers and put sterilize on a water bath for 10 minutes (1-liter banks). Do not forget to put a cotton fabric on the bottom of the pans. Banks must be in the water "on the shoulders."
4. Slide the covers, turn the banks upside down. So that you get crispy cucumbers, leave them gradually cool, without covering.

Note! If you use screw lids, they should also be sterically sterilized.

Crispy cucumbers without sterilization (standing all winter)

Canning on this recipe does not require the sterilization of your workpiece. With multiple pouring boiling water in the process of preparation, the cucumbers warm up evenly and fill with the taste and aroma of spices, and the fusion of cucumber water will be used for marinade.

Note! Regardless of the method of canning, the cans and covers should always be schecified by any way convenient for you: ferry, in the oven, in the microwave, etc.

Ingredients (based on the 1-liter bank):

• Cucumbers (how much will fit);
• 2 umbrella of dill;
• 2-3 cloves of garlic;
• 2-3 pepper peppers;
• 5-6 black pepper peas;
• 2 laurel leaves;
• 1-2 rubber sheet (currants, cherries, oak, etc. according to your taste).

For 1 liter of marinada:

• 1 tbsp. Salt spoon;
• 2 tbsp. Sugar spoons;
• 1 h. Spoon.

Additional Information! You can marinate cucumbers with Bulgarian pepper, carrots and other vegetables at your request. In this case, they are cut into small pieces and put on the bottom of the banks together with the spices on the recipe.

Cooking order:

• Put all spices on the bottom of clean canoes. Garlic can be cut into large parts or leave with whole tooths. Then you can save the prepared cucumbers as you can easily.
• Boil the water, fill the cucumbers. Leave for 20 minutes.

Note! Add hot water gradually so that the glass to warm up and the bank did not burst.

• Drain the water into a separate container (for marinade), and the cans again pour boiling water for 10 minutes.
• Prepare marinade: If necessary, bring the volume of water to 1 l, boil, dissolve salt and sugar. Remove from the fire, add 1 teaspoon 70% essence, mix well.
• Pour water from cans and immediately fill in hot marinade.

Additional Information! It is very convenient to pour water from cans filled with cucumbers using polyethylene drain covers with holes.

Recipe for pickled cucumbers with vodka

Lovers hurt with marinated cucumbers will undoubtedly like this recipe. Vodka, as an additional preservative and an antiseptic, stops the fermentation process and reduces the risk of swing caps during storage.

We add it in a small amount - 30-50 ml per can, so the cucumbers are elastic and non-alcoholic.

Ingredients (calculation on the Lithuanian Bank):

• Medium-sized cucumbers (how much will fit in the bank);
• Khrena / Cherry / Black Currant Sheet - according to your taste;
• 4-5 cloves of garlic;
• 2-3 pcs. carnations;
• 3 pcs. fragrant pepper;
• 2-3 pcs. umbrellas of dill;
• 30 ml of vodka.

For marinade (based on 1 l):

• 1 tbsp. Salt spoon;
• 1.5 tbsp. Sugar spoons;
• 50 ml

Cooking order:

1. At the bottom of the sterilized cans, put the spices on the recipe and fill the cucumbers as close as possible.
2. In 1 liter of boiling water, dissolve salt and sugar. Add a vinegar, mix and immediately fill the cucumbers.
3. After 10 minutes, marinade in a saucepan, bring to a boil again, pour the workpiece with hot marinade.
4. Add 30 ml of vodka to each jar, roll the lids. Banks flip upside down and leave to the complete cooling, covered with a blanket.

Crispy cucumbers "As in the store"

Marinated cucumbers are sold with sharp or sweet-sour taste in stores. In the first case, more vinegar is added, in the second - a combination of vinegar with sugar. However, such a billet for the winter can be made by himself without leaving the house.

Ingredients:

• Medium-sized cucumbers (how much will fit in the liter bank);
• 3 tbsp. spoons of sugar sand;
• 2 tbsp. spoons of salt;
• 1 tbsp. the spoon ;
• 2 umbrella of dill;
• 3 garlic teeth;
• 6 black pepper peas;
• 1 h. Spoon of mustard seeds;
• 2 pcs. Lavra leaf (medium size).

Cooking order:

1. In the sterilized banks, put tightly cucumbers, pour boiling water, cover with covers and leave until complete cooling.
2. Drain the water in a saucepan, add sugar, salt, bring to a boil. Remove from the fire, pour acetic essence, mix well.
3. Put all the spices on the recipe in the workpiece, pour hot marinade. Slide the lids, shook the jars well, leave cool down (no need to stroke).

Note! The ratio of sugar and acetic essence can be changed depending on the taste that you want to get - more acute or sour-sweet.

Soldering on the winter with a hot way to store in the apartment

You can prepare cucumbers for the winter even if you do not have a cellar or basement. The billet can be stored in any unheated room (for example, in a storage room) or a convenient place in the apartment away from the battery.

Ingredients (based on the 3-liter bank):

• 1.8 - 2 kg of cucumbers;
• 2 horn sheet;
• 4-5 umbrellas of dill;
• 6 cloves of garlic;
• 10 pepper peppers;
• 3 cherry leaves;
• 3-4 currant sheets;
• 3 tbsp. spoons;
• 1.5 liters of water;
• 1.5 tbsp. spoons of salt (with a small slide);
• 1.5 h. Spoons with a slide sugar.

Cooking order:

1. Cucumbers wash well and soak in cold water for 2 hours. After that, cut the tips, dry.
2. Sterilized banks fill in spices by prescription, put the cucumbers in them tightly.
3. Boil the water and pour steep boiling water filled banks. Leave for 15-20 minutes.
4. The cooled water is in a saucepan, add the salt and sugar, bring to a boil and pour into the cans again for 15 minutes.
5. A little cooled brine again drain in the pan and bring to a boil. Remove from the fire, add vinegar, mix.
6. Fill the workpiece with hot marinade, sunk the lids, leave gradually cool, without covering.

Additional Information! The amount of acetic acid (9%) varies depending on the volume of the bank:
The 1-liter will require 1 tbsp. Spoon of vinegar
on a 2-liter - 2 tbsp. Spoons
on a 3-liter - 3 tbsp. Spoons

Marinated cucumbers with 9% vinegar

This is a classic way to pickled cucumbers with vinegar. Taking it as a basis, you can come up with one or more of its "branded" recipes, selecting spices and spices to taste.

For such a workpiece, the following ingredients are needed (based on the Lithuanian Bank):

• cucumbers;
• 2 tbsp. spoons of salt;
• 1 tbsp. spoon sugar;
• 2-3 pepper peppers;
• 30 ml;
• 1 dill umbrella;
• 2 cloves of garlic.

The procedure for preparing a similar previous recipe.

Cucumbers in the apple vinegar for the winter

Most often for the preparation of marinades use the usual table vinegar. However, it is possible to prepare pickled cucumbers. Applic acid has a softer taste and not such a sharp smell.

Fruit flavor in combination with the rest of the ingredients will give a peculiar taste with pickled cucumbers.

For cooking take:

• 1 kg of cucumbers;
• 4-6 cloves of garlic;
• 4 twigs of parsley and dill;
• 4 sheets of cherry and black currant;
• 6 black pepper peas;
• 2 laurel leaves;
• 2 tbsp. spoons of salt;
• 4 tbsp. Sugar spoons;
• 2 tbsp. Spoons of apple vinegar.

Cooking order:

1. Prepared cucumbers Stay in pure banks together with spices by recipe. Fill with boiling water, leave for 20 minutes.
2. Water drain into a separate container, bring the volume to 1 l and bring to a boil, dissolve the salt, sugar. Remove from the fire, add apple vinegar, mix well.
3. Hot marinade pour the workpiece, roll the lids. Turn the banks upside down, cover the blanket and leave until complete cooling.

Low-headed cucumbers with vinegar

Marinization of cucumbers with vinegar is associated with billets for the winter. However, the favorite low-headed cucumbers can be prepared from the beginning of the harvest.

Ingredients:

• 1.8 kg of cucumbers;
• 10-12 cloves of garlic;
• 6 umbrellas of dill;
• 2 horn sheet;
• 4-5 leaf of black currant or cherry (optional).

For marinada:

• 1.5 liters of water;
• 2 tbsp. spoons (with a slide) salt;
• 1 tsp (with a big slide) sugar;
• 1 tbsp. the spoon .

Cooking order:

1. At the bottom of the deep pan, put the washed chrine leaves, 3 umbrella of dill, 6 cloves of garlic (you can cut into large parts), currant leaves or cherry (optional).
2. Prepared cucumbers (washed and cropped from 2 sides) tightly put on spices.
3. Prepare marinade: In 1.5 liters of boiling water, dissolve salt and sugar. Remove the saucepan from the fire, add vinegar, mix well.
4. Fill the workpiece with hot marinade, put the 3 umbrella of dill and the remaining garlic on top. Cover the saucepan with a lid, leave for a day at room temperature.
5. Remove the saucepan in the refrigerator. After 8-10 hours, cucumbers can be tried.

Cucumbers blanched in vinegar for the winter

The original recipe that does not require sterilization and making marinade - cucumbers blanched in vinegar. At the same time, they remain dense and elastic, preserving the taste and aroma.

Ingredients (based on the 1-liter bank):

• Cucumbers (small);
• 1 bunch of dill;
• 1-2 Sheet of Khrena;
• 2 cloves of garlic;
• 5 black pepper peppers;
• 2 laurel sheets;
• 1.5-2 liters;
• 2 h Spoons of salt;
• 2 h. Spoons of sugar.

Cooking order:

1. Exceill cucumbers in water within 4 hours. Water must be changed periodically (or make it running).
2. In pure sterilized banks, put finely chopped dill, the leaves of the shred, garlic, laurels, pepper peas.
3. In the pan of a small diameter, pour 1.5 - 2 liters, heat on slow fire, without bringing to a boil. In small batches, blanch the cucumbers for 2-3 minutes constantly stirring. After they change the color, spread to banks.
4. Fill the harvesting boiling water, add sugar and salt by the recipe, 2 teaspoons of 9% vinegar. Slide the covers, banks slightly shake so that the spices are evenly distributed throughout the volume. Leave cool, covered with a blanket.

Recipe with the addition of currant

Often the mistress is trying to add something to the recipe to "update" taste. The cucumbers are marinate with carrots, onions, bell peppers, tomatoes, etc.

It turns out not just a winter blank, but also a delicious salad snack. The recipe with the addition of red currant attracts new taste notes.

• Medium-sized cucumbers;
• 70-100 g of red currant;
• 2 umbrella of dill;
• 1-2 Sheet of Khrena;
• 5 peas of fragrant pepper;
• 2-3 cloves booton;
• 1 tbsp. Salt spoon;
• ½ st. Sugar spoons;
• 1 h. Spoon.

Cooking order:

1. At the bottom of the sterilized cans, put the leaves of the horseradish and umbrellas of dill. Then put the cucumbers tightly, pour the berries of red currant on top. Fill with boiling water for 10 minutes.
2. Water drain into the pan and boil. Pour the blank again. Cucumbers must be covered with water completely. Leave for 10 minutes.
3. Drain the water in a saucepan, add salt, sugar, fragrant pepper, carnation. Bring to a boil, boil on a slow fire for 2-3 minutes, add vinegar at the end and immediately remove from the stove.
4. Fill a hot marinade workpiece, roll the lids, leave cool, turning the cans upside down and cover with a blanket.

Original recipe with the addition of acute ketchup

An interesting recipe with the addition of tomato ketchup. As a result, the marinade and the cucumbers themselves are obtained by sour-sweet, spicy and fragrant.

Ingredients (based on 1 liter bank):

• Cucumbers (large can be cut into large parts);
• 2 tbsp. Ketchup spoons;
• 1 tbsp. the spoon ;
• 1 tbsp. spoon sugar;
• 1.5 hours of salt;
• 2 cloves of garlic;
• 1 small screens leaf;
• 2 sheets of black currant;
• 2 umbrella of dill;
• 2 parsley twigs;
• 3 dill branches;
• 2 peas of fragrant pepper.

Additional Information! If you want to cook more sharp cucumbers, add a bit of red burning pepper (to your liking).

Cooking order:

1. At the bottom of the sterilized dishes put the leaves of the horseradish, black currant, greens, garlic (can be cut into several parts). Fill in banks with prepared cucumbers (after posting them in water and cutting the tips from 2 sides). Pour boiling water for 15-20 minutes.
2. Drain the water in a saucepan, add salt, sugar, fragrant pepper and ketchup (you can take the store or cook yourself), bring to a boil and boil on slow heat for about a minute, constantly stirring. Remove from the stove, add vinegar.
3. Fill the cucumbers - they must be completely covered with hot marinade. Slide the covers. Banks flip out, cover the blanket and leave until complete cooling.

Marine cucumbers in Russia began since the time of Ivan the Terrible. Then it was a need to keep the harvest for the winter. Nowadays, it is already impossible to calculate the number of diverse recipes for beloved snacks. Crispy marinated cucumbers are equally in demand in the festive menu, and everyday home dinner.