No matter how many pickles are closed by zealous housewives during the conservation period, crispy pickled cucumbers in jars for the winter occupy one of the most important positions in this list. Without them, it is impossible to imagine a meat salad, a hearty sandwich, and it’s hard to imagine a better snack than sweet and sour cucumber. But in order to get true taste pleasure, it is necessary to properly roll up vegetables, adding additional ingredients to them, and accurately calculating the proportions of the marinade. We will reveal a few secrets, knowing which you can always boast to the guests of the most delicious cucumbers in the world.

How to cook pickled cucumbers so that they are crispy?

There are three immutable rules that will provide you with excellent results:

• high-quality raw materials - ideally, these should be medium-sized young fruits, recently plucked from the garden, with a thick pimply skin;
• fragrant spices - horseradish root and leaves, fresh currant leaves, mustard seeds, black peppercorns, dill umbrellas;
• obligatory soaking - this procedure prevents further saturation of the pulp with brine and allows the cucumber to remain crisp.

Also, do not forget that for the marinade you need to use ordinary salt without additives and clean, preferably filtered, water.

Winter ketchup recipe

With the help of this unusual recipe, you can cook spicy spicy pickled cucumbers in tomato sauce.

Calculation for a three-liter jar:

• fresh cucumbers - one and a half kg;
• shop sauce (it is better to take with a spicy taste - "Chili" or "Garlic") - 200 ml;
• sugar - sand - 2 table. false;
• rock salt - 1 table. false;
• vinegar 9% - half a glass;
• seasonings, garlic, fresh herbs.

Cucumbers are washed off the ground and soaked for 5-6 hours in almost ice water. When the fruits are well nourished, cut off the tips. We put seasonings on the bottom of a clean jar - a couple of peas of allspice, a dry dill umbrella, one cut garlic clove. We fill the bank. Fill with boiling water to the brim, cover with a lid and wait until the temperature of the liquid drops to room temperature. Drain the warm water from the cucumbers into the sink and repeat this action twice. For the last time, carefully pour the water from the jar into a saucepan - we will cook the marinade on it. Salt the liquid, add sugar and put a pack of sauce. Cook for a couple of minutes in a sealed container. Before turning off the fire, pour in the vinegar and immediately fill the jars with the marinade. We cork the jars with sterile lids, turn them upside down and warm them.

To prevent the risk of a crack in the glass, while pouring the marinade, direct the boiling liquid to the center, being careful not to touch the side of the jar with a hot jet.

Country-style cucumbers

The recipe for crispy cucumbers for the winter in a rustic way consists of the simplest ingredients. Preservation turns out to be appetizing, and resembles a classic barrel salting. The peculiarity of the recipe is that large, slightly overripe fruits, which gardeners collect in large quantities, can be used for salting.

Take:

• cucumbers - how much will go into a three-liter jar;
• coarse salt - 4 table. lozh. (in the container) + 2 table. lies (on the "lid");
• favorite spices, fresh and dried herbs for marinade.