Pickled spicy cucumbers recipe for the winter crispy. Crispy cucumbers for the winter: step by step recipes with photos.

Preparing cucumbers for the winter so that they remain crisp and strong after preservation is not as easy as it seems. There are a number of little tricks that give cucumbers their characteristic crunchiness and springiness. And first of all, this concerns a specific set of herbs and spices, without which crispy cucumbers for the winter will not work, no matter how hard you try. In our article today, you will find different options for crispy cucumbers: spicy, pickled without sterilization, as well as recipes without vinegar and with vodka.

Pickled crispy cucumbers for the winter, recipe with photo

Let's start with perhaps traditional recipe pickled cucumbers, which always and everyone get. According to their canning technology, pickled crispy cucumbers for the winter, a recipe with a photo of which awaits you later, practically do not differ from ordinary ones. The secret of their elasticity must be sought in herbs and spices, which have tannins and help cucumbers stay crisp for more than one winter.

Ingredients for Salted Crispy Cucumbers

• cucumbers - 4 kg
• sugar - 4 tbsp. l.
• salt - 4 tbsp. l.
• vinegar - 2 tbsp. l.
• garlic - 8-10 cloves
• hot capsicum
• oak leaves
• cherry leaves
• currant leaves
• mustard seeds
• dill umbrellas

Step-by-step instructions for a recipe for crispy cucumbers for the winter

Crispy cucumbers for the winter without sterilization, a step by step recipe

You can cook crispy cucumbers without sterilization. This recipe is especially relevant in a small kitchen space and summer heat. To prepare crispy cucumbers for the winter without sterilization, a step-by-step recipe for which awaits you further, you do not need to have special culinary skills. The recipe itself and the preservation process are very simple.

Ingredients for Crispy Pickles Without Sterilization

• gherkins - 2 kg
• salt - 50 gr.
• sugar - 50 gr.
• vinegar - 50 ml.
• garlic - 4-6 cloves
• dill
• peppercorns
• Bay leaf
• horseradish leaves
• currant/cherry leaves

Step-by-step instructions for canning crispy cucumbers for the winter

1. For this recipe, it is preferable to take small cucumbers - gherkins. They should be washed and cut on both sides.

   On a note! If you are using large cucumbers, we recommend cutting them in half or quarters for canning.

2. Banks should be sterilized over steam or in an oven at 100 degrees. Boil the lids for 10 minutes.
3. Put herbs and spices in jars. The amount of pepper and bay leaf should vary depending on the volume of the container. So, 2-3 peas and one bay leaf will be enough for a liter jar.
4. Boil water and pour cucumbers, cover with lids and let it brew for 5-7 minutes.
5. Drain the water and bring to a boil again, pour into jars. Repeat two more times.
6. Before last time add sugar, salt, and vinegar to jars. Pour in boiling water and seal with lids. Turn upside down and let cool under a warm blanket.
7. Delicious crispy cucumbers for the winter without vinegar, recipe

Pickled cucumbers can also be crunchy even without the addition of vinegar. The very process of their preparation will be longer and on average it will take 3-5 days, depending on how hot the weather is outside the window. But we assure you delicious crispy cucumbers for the winter without vinegar are worth it!

Ingredients for pickles without vinegar

• gherkins - 4 kg
• water - 5 l
• salt - 6 tbsp. l.
• horseradish root - 1 pc.
• hot pepper - 3 pcs.
• cherry, walnut, currant leaves
• dill umbrellas

Step-by-step instructions for making pickled cucumbers without vinegar for the winter

1. About a day before canning, fill the cucumbers with clean cold water. This is necessary so that they are well nourished and not empty. During this time, two or three times you should change the water to clean.
2. We clean the pepper and horseradish, cut into large pieces.
3. Put some herbs and greens on the bottom of a pot or oak barrel. Lay a layer of gherkins on top. Then again herbs and cucumbers, so we alternate to the end. Top with walnut or cherry leaves.
4. Salt is diluted in cold water and pour cucumbers.
5. We cover the gherkins with a large plate and put oppression on top, for example, a full three-liter jar.
6. After 3-4 days, drain the brine, take out the cucumbers and wash them under running water.
7. We bring the brine to a boil, pack the gherkins in clean jars and pour them with hot marinade.
8. We cork with lids (sterile) and turn over. Let cool at room temperature.

Spicy crispy cucumbers for the winter with vodka, recipe

Pickled cucumbers are also quite crispy and elastic if you use such an unusual component as vodka during preservation. And the taste of pickles can be varied with the help of different spices. For example, spicy crispy cucumbers for the winter with vodka and garlic are very tasty, the recipe for which you will find below.

Ingredients for pickled cucumbers with vodka in a three-liter jar

• gherkins - 2 kg
• vodka - 3 tbsp. l.
• garlic - 6 cloves
• hot pepper - 3 pcs.
• bay leaf - 2 pcs.
• salt - 70 gr.
• sugar - 150 gr.
• vinegar - 120 ml.
• coriander
• dill

Instructions on how to preserve spicy gherkins with vodka for the winter

1. Wash cucumbers and soak in cold water for 4-6 hours.
2. Sterilize jars with lids.
3. We wash the gherkins under running water and pour boiling water over them. Immediately lower the cucumbers into a bowl of ice water. This is necessary in order to preserve the color and elasticity of vegetables.
4. Put the herbs and spices in the bottom of the jars. Then add cucumbers.
5. We cook the marinade. Add salt and sugar to the water and bring to a boil.
6. Pour cucumbers with marinade and add vinegar and vodka. Cover with lids and let stand 5 minutes.
7. Prepare a large pot with a towel on the bottom. We pour into it hot water and expose banks. Bring to a boil and keep on fire for 5-7 minutes.
8. Carefully remove the jars and seal with lids. Turn over and wrap in a warm blanket for a day.

Pickled crispy cucumbers for the winter, video recipe

Learn how to prepare delicious pickled crispy cucumbers for the winter from the video recipe below. It is characterized by simplicity and availability of ingredients.

Preparing crispy cucumbers for the winter in jars will not be difficult, those housewives who have never tried to do this will think. This popular and very tasty appetizer requires special culinary skills and a certain flair.

If you know some secrets, choose the right cucumbers for preservation and use crystal clear water, then as a result you get the most delicious and crispy cucumbers.

Selection of cucumbers for canning for the winter

Properly selected canning cucumbers are the basis for future success. Of course, the most suitable for canning are those cucumbers that were grown in their own garden plot. But cucumbers purchased at the nearest market are also suitable for canning, but only if they are chosen correctly.

• The skin on cucumbers should not be very smooth, with black spikes and pimples. Cucumbers with white spikes and smooth skins are more suitable for salads.
• It is better to choose small cucumbers so that they fit well in glass jars. Young cucumbers of small size have a very pleasant sweetish aftertaste. Usually there are no voids inside such cucumbers, so ready-made canned cucumbers They will crunch nicely when eaten.
• Cucumbers should be firm to the touch, but not dark, the light part of the cucumbers should not have a yellowish tint.
• The skin of the cucumbers should be thick enough to make them crispy as a result.
• Suitable cucumbers for pickling for the winter should not taste bitter, so it is better to taste the vegetables at the time of purchase. The darkest part of the cucumber needs to be tasted, for this you can just chew the skin a little.

Crispy cucumbers for the winter without sterilization

Ingredients:

Fresh cucumbers (how many will fit in liter jars);

dill umbrellas;

Leaves of black currant and cherry;

3 cloves of garlic;

Coarse kitchen salt;

1 sweet pepper;

horseradish leaves;

1 spoon of vinegar.

How to cook crispy cucumbers without sterilization:

Put the cucumbers in cold water and soak there for a while. This will take you approximately 2 or 3 hours. As a result, the finished cucumbers turn out to be crispy and without small voids in the middle.

Pre-rinse liter jars and put one leaf of cherry, black currant and horseradish leaves on the bottom. On top of the greens, lay the cucumbers soaked in water quite tightly. Bell pepper remove seeds and cut into thin slices. Pickled cucumbers will only taste better with pepper.

Insert chopped pepper slices from the edges of jars of cucumbers for beauty. Peel the garlic, cut into small pieces and put on top of the cucumbers. Put dill umbrellas on top. Put the required amount of water on medium heat and boil the liquid.

After boiling the liquid, carefully pour it over the cucumbers. Pour very carefully so that the glass jars do not accidentally burst. Cover the jars with iron lids on top and wait for 15 minutes for the brine to cool.

On top of the jars, put on polyethylene lids with holes. Pour all cucumber pickle into a deep saucepan. Bring all the drained cucumber brine to a boil. Again, pour cucumbers with boiled liquid.

After the liquid in the jars cools down again, pour the brine back into the pan. Add a couple of black peppercorns to the jar with our cucumbers. Now let's prepare the brine: place the drained water from the jar over medium heat. Add 1 tablespoon of sugar and 1 heaping tablespoon of salt to the liquid, and add a little more water so that there is enough brine for the cucumbers.

Add a teaspoon of vinegar to the cucumbers, pour the jars with boiled brine, immediately cover with metal lids and roll them up. Turn the jars upside down and wrap them on top.

Cucumbers for the winter crispy with mustard

Ingredients:

(per 1 liter jar):

Dill umbrellas, horseradish leaves;

Small cucumbers;

3 cloves of garlic;

Grapes, currants, cherries;

1 st. a spoonful of vinegar;

- ½ teaspoon mustard seeds

for brine:

20 grams of salt;

1 liter of water;

15 grams of sugar;

2 pcs. bay leaf;

10 pieces. peppercorns.

How to cook crispy cucumbers with mustard:

Rinse lids and liter jars thoroughly, then sterilize them in boiling water. Banks should not be scalded with boiling water, namely sterilized. Prepared cucumbers pour water (preferably cold water). The water in the cucumbers needs to be changed several times so that the finished cucumbers are crispy.

Put the washed cucumbers for a while in a dry container so that excess liquid is drained from them.

Place washed currant, grape and cherry leaves on the bottom of each sterilized jar. The added greens make the cucumbers crunchy and give them their flavor. For each liter of seaming, add chopped garlic. Also, if desired, you can add a little hot or sweet pepper, cut into long strips or squares, into the jars.

Put the cucumbers tightly in jars, without having to fill them all the way to the top with vegetables. Pour 1 tablespoon of vinegar into each jar of vegetables. Now let's make the marinade for cucumbers.

For each liter of cooked marinade, add one tablespoon of salt with a small slide and two tablespoons of sugar. We also add a bay leaf, peppercorns and mustard seeds. Bring marinade with added spices to a boil and boil for 5 minutes.

Pour boiling brine into jars with herbs and cucumbers, cover with lids and place them in a pot of boiled water. Sterilize jars of cucumbers for 20 minutes. We take out each jar in turn from the water and roll up the lids. Turn upside down and leave the cucumbers to cool in this form. Harvesting can stand for a long time, but this is unlikely, because you eat them in the very first winter.

Cucumbers for the winter crispy with citric acid

Ingredients:

for 2 liter jars:

1 teaspoon of mustard seeds;

4 umbrellas of dill;

2 kilograms of cucumbers;

2 bay leaves;

cherry leaves;

6 cloves of garlic;

2 teaspoons of citric acid;

6 pieces of peppercorns

for the marinade:

(per liter of water):

2 tbsp. spoons of salt;

1 liter of water;

2 tbsp. spoons of sugar.

How to cook cucumbers for the winter in jars with citric acid:

Place two dill umbrellas in prepared liter jars, then pour in a spoonful of mustard seeds. We also add cherry leaves, bay leaf and peppercorns.

Soak the prepared cucumbers for about one hour in cool water. Cut off the ends of each vegetable on both sides. Jars with spices need to be filled with cucumbers so that the first layer of cucumbers is laid out standing up, and all the other cucumbers can already be laid out lying down.

Pour boiling water over cucumbers and wait for 15 minutes until the liquid cools down. Drain the water into a separate container so that as a result you can get 1 liter of liquid. Add sugar and salt, boil thoroughly. Pour cucumbers with hot brine and add 1 tablespoon of citric acid to each jar. Roll up cucumbers in jars with lids. To evenly distribute the citric acid, roll the jars a little on the table with your hands. Cucumbers with citric acid are ready. Place the jars in a cool place, turning them upside down.

Cucumbers for the winter crispy with vinegar

Ingredients:

(per 3 liter jar):

dill umbrellas;

fresh parsley;

celery leaves;

blackcurrant leaves;

5 cloves of garlic;

10 grams of horseradish roots or leaves

to prepare the filling:

40 grams of sugar;

90 grams of salt;

120 grams of vinegar.

How to cook crispy cucumbers:

Rinse the cucumbers several times and cut off the ends on both sides. Soak purchased cucumbers on the market for a couple of hours in cold water. Collected cucumbers from the garden can be preserved immediately.

Put all the washed greens on the bottom of a pre-washed and sterilized three-liter jar. Put the cucumbers quite tightly in a jar in a horizontal or vertical position. Put dill umbrellas with seeds on top of the cucumbers.

Boil water in a kettle and carefully pour it into the middle of the jar so that the glass does not crack and the walls of the jar evenly warm up. Cover the cucumbers with an iron lid and wait a few minutes.

After that, the liquid is drained into the pan, and the cucumbers are again poured with boiling water. Put chopped cloves of peeled garlic, horseradish root or leaves in a jar. Pour all contents with marinade.

To prepare the marinade, add salt, sugar to the pan, after which you can add the water that we have left after the first filling of our cucumbers. Boil the marinade for 3 minutes and add vinegar to the water. Fill a jar of cucumbers with boiling marinade to the very brim. Roll up the lid and put the jar upside down to cool the preservation.

Cucumbers for the winter crispy with ketchup

Ingredients:

(per liter jar):

2.5 glasses of water;

1 kilogram of cucumbers;

1 st. a spoonful of salt;

160 grams of tomato "chili" ketchup;

1.5 teaspoons of sugar;

1 teaspoon of vinegar;

2 dill umbrellas;

1 piece of horseradish root;

3 allspice peas.

How to cook crispy cucumbers for the winter in liter jars:

Wash the prepared fruits, remove all tails and inflorescences, fill them with cold water for a couple of hours, changing it from time to time. Pre-sterilize the jar, put the horseradish root peeled and cut into pieces, half a serving of greens and allspice peas.

Put cucumbers in a jar with greens, shifting the remaining greens in dense rows. Pour boiled water into the jar, cover with an iron lid on top and leave on the table for about 15 minutes. After that, cooling down, the water is drained into the pan and pour boiling water over our cucumbers for the second time.

Again, drain the liquid from the jar into the pan, add salt and granulated sugar, you also need to add the required amount of chili ketchup and boil all the contents for 10 seconds. Pour the prepared brine into a jar, add vinegar and immediately roll up the lid. Wrap the seam with a blanket and leave to cool completely.

Close up amazing snack " Crispy cucumbers for the winter”is the goal of everyone involved in home preservation. Many strive to achieve the desired effect, but for this they have to go through a difficult path of possible mistakes and the search for an ideally possible solution. In fact, it is possible to roll crispy greens through simple culinary manipulations, using certain important generally accepted actions and secrets proven over the years.

Eg, good result will give properly selected vegetables. They should be small (up to 8-10 cm), pimply, dark-skinned, thin-skinned. Cucumbers are harvested a day before closure and pickling. But this is in the case of self-cultivation in the beds. If the fruits are purchased on the market, then they undergo mandatory soaking in cold water from 2 to 8 hours. Greens are soaked even for. And the cooler the water, the crispier the snack will come out.

spices in Crispy cucumbers for the winter "recipes placed carefully. An abundance of garlic can soften the structure of vegetables, making them sluggish and soft. But currant leaves, grain pepper, bay leaves can be poured without fear for the result! The same is the case with other additives; and, if they are provided for by the recipe, then the choice already remains purely for the culinary specialist and his taste preferences. The various recipes collected below will save you from possible experiments and will allow you to fill your home cellar with excellent cucumber closures.

Crispy cucumbers for the winter: a basic recipe

Preferring traditional preservation, it is worth paying attention to the first recipe for seaming crispy cucumbers. You will need the following set of products for it:

2-2.5 kg of cucumbers,

2 garlic cloves,

Dill and parsley greens,

carrot slices,

About 500 ml of water,

2-3 tbsp sugar sand,

1 tbsp coarse salt,

A few cherry leaves

3-4 grains of black pepper and cloves,

1 tbsp concentrated ostova essence.

The first thing pickling begins with is soaking the fruits in fresh cold water with regular renewal of the liquid. Ideally, they should stand overnight, but with an accelerated method, a couple of hours is enough. The jars are prepared by thorough washing and filled in the following order: mugs or sticks of carrots (carotele is added more as a decor than a product that will drastically affect the result), herbs and spices. Cucumbers are tightly stuffed into a container, after which the container is poured with boiling water.

The jars with the workpiece cool down in natural conditions, the water from them is decanted into an enameled pan, where salt, sugar are added and the brine is prepared. The liquid is boiled, removed from the stove, and only after that the ocet is poured. Hot brine (it is not necessary to wait for it to cool) is poured into filled jars. Above crispy pickled cucumbers for the winter Cover with cherry leaves and seal tightly. The cooled preservation is left in the home pantry with winter supplies or transferred to a cool cellar.

Crispy cucumbers for the winter: onion

The incredible appetizing aroma of pickled cucumbers with onions attracted many fans to them. This method requires the following components:

2 kg greens,

large bulb,

1 garlic clove

1.5 liters of water,

0.5 cups of table ott,

fragrant pepper,

bay leaf,

60 g of table salt,

Half a cup of sand sugar.

Cucumbers before seaming undergo a soaking procedure with regular changes of water. Garlic cut into strips and onion cut into rings are lowered into jars for harvesting that have undergone sterilization (the finer the onion is chopped, the more it will give off flavor to green, pimply vegetables). Often when pickle cucumbers for the winter crispy, the presence of spices is assumed; their choice is individual and depends on the desired flavor.

All components of the brine are combined and brought to a boil. Ocet is poured into them, and the liquid is immediately removed from the fire. It fills the jars with vegetables with further sterilization of the future seaming for 10 minutes. After heat treatment, the snack is closed with a key and cools.

Crispy cucumbers for the winter: long storage

The purpose of preserving vegetables is to preserve them until the winter and until the next harvest. Thanks to various seaming methods, almost all vegetables, including cucumbers, are saved. Recipes for obtaining crispy, plump greens with a long shelf life are especially valuable. From the ingredients and spices are selected:

Exclusively fresh cucumbers(per bank)

dried dill umbrella,

2-3 cloves of garlic

A leaf of horseradish and a few blackcurrants,

5-6 grains of black pepper,

1 tbsp coarse pickling salt,

150 g sugar

125 ml table otts.

Cucumbers with cropped butts are stacked in clean jars, having covered the bottom of the container with spices and herbs before that. Salt-sugar is poured directly to the vegetables, ocet and “raw” water (tap or bottled) are poured. The filled container is placed in a large container filled with water heated to moderate heat for sterilization (3-4 minutes from the moment of boiling) and sealed. It is important to consider one point: rolling crispy cucumber recipe for the winter, they should not darken and remain the original green color.

Recipe 4 - with horseradish

The properties of horseradish leaves make it possible to preserve the dense structure of cucumbers, their natural crunch. The roots have a different purpose - to bring a specific tart aroma and moderate bitterness, whether it be cucumber or cucumber. So, to block 1 kilogram of greens with these additives, you will need:

2 garlic cloves,

1 tsp with a mountain of grated horseradish roots,

Finely chopped onion (about 1 tablespoon),

2 tsp dill seeds or chopped dill umbel,

horseradish leaf,

1 liter of water

25 g (sachet) citric acid,

Lavrushka leaf,

Small handful of black pepper

1 tbsp Sahara,

Half a glass of table salt.

Freshly picked cucumbers are washed, cutting off the buttocks, or soaked in cold water for 3 hours. Selected spices and spices are the first to fall into the prepared container (except for those from which the marinade filling is prepared), forming a fragrant “substrate”. On them - tightly one to the other - greens are located. The marinade is boiled in a separate bowl, and jars of vegetables are poured over it. Before rolling up crispy cucumbers for the winter in jars, they are sterilized for a quarter of an hour.

Of course, let's start with the preparation of cucumbers. I don’t want to repeat myself, but cucumbers must be soaked in cold water. At least 4 hours. Or better - at night. Then they will retain their "crunchy properties" and jars with such cucumbers will stand for a long time and reliably.