Pickled cucumber pieces (pickle crispy cucumbers with vinegar)

Pickling is one of the types of canning. Pickled cucumbers differ from pickled cucumbers in a sharper taste due to vinegar, which is an integral component in the marinade. Vinegar not only affects the taste, but also serves as an excellent preservative, as it prevents the development of microflora in canned food.

Some recipes use much more vinegar than is required to achieve a harmonious taste, which is most often found in commercially produced pickled cucumbers. Therefore, these cucumbers turn out to be very sour.

Many people believe that it is vinegar that helps preserve canned food. In fact, the main conditions are compliance with sterility, proper heat treatment of vegetables, as well as storage of finished products in hermetically sealed containers.

Jars of pickled preserves are closed only with tin lids, which are rolled up with a machine. Lids with threads have become very popular lately. But they are not suitable for canning cucumbers, because there is no 100% guarantee of their tightness.

Subtleties of cooking

• For canning, it is advisable to use cucumbers no longer than 12 cm. If you need to pickle large cucumbers, they are first cut crosswise into several pieces.
• Cucumbers should be smooth, without flaws. Soft, overripe, ugly fruits are not suitable for pickling.
• Before use, cucumbers must be soaked in cold water for 4-6 hours. During this time you need to change the water twice. This is done so that they absorb water and restore their former freshness. If you skip this stage, then the cucumbers, while in the jar, will absorb the missing liquid, the amount of marinade will decrease, and a lot of free space will appear that can fill with air. If the sealing is poor, fermentation may begin in the jar, which will lead to the lid breaking off.
• For pickling cucumbers, aromatic herbs are used: dill, parsley, tarragon, coriander, savory, basil. Garlic, horseradish, and hot pepper give cucumbers their spicy taste and pungency.
• Along with the greens, black currant, cherry, and oak leaves are placed in jars with cucumbers. They contain a lot of tannins, thanks to which cucumbers maintain a dense consistency, do not soften, and remain crunchy.
• Sugar is added to the marinade along with salt and vinegar. Moreover, in some recipes there is more of it than salt.
• The marinade filling is prepared taking into account the total capacity of the jars, but in half the volume. For example, a three-liter jar filled with cucumbers holds approximately 1.5-1.6 liters of marinade.
• Pickled cucumbers must be pasteurized or sterilized. The heat treatment time depends on the volume of the jar. The time is counted from the moment the water boils. Half-liter jars are sterilized for 5-6 minutes, liter jars for 8 minutes, three-liter jars for 10-12 minutes.
• To prevent the jars from bursting due to temperature changes during sterilization, place a wooden stand or fabric folded in 2-3 layers at the bottom of the pan or basin. In addition to focusing on the time allotted for sterilizing cucumbers, there is another way to determine whether the fruits have warmed up enough. If the cucumbers change color from green to olive, you can stop heating, remove the jars and immediately seal them.
• Recently, the method of pickling cucumbers (and other products) without sterilization has become increasingly popular. This method of heat treatment is replaced by pouring boiling brine over the cucumbers twice. Or the first time is poured with boiling water, and the second time with brine with the addition of vinegar. With this method, passive pasteurization occurs, which continues during the cooling of the cans turned upside down under a warm blanket. With this type of canning, there is no bombing of jars.

Canning cucumbers in liter jars with mint, onions and carrots - a very tasty recipe

For lovers of a refreshing mint aroma, this recipe for preparing cucumbers for the winter in liter jars is perfect.

The components are as follows:

• cucumbers - 0.6 kg;
• water - 0.6 l;
• vinegar – 3 tablespoons (concentration 9%);
• salt – 2 large spoons;
• sugar – half as much;
• onion – 2 small heads;
• carrots – 1 piece;
• fresh mint – 3 sprigs;
• currant and cherry leaves.

How to preserve cucumbers - step-by-step recipe

Step 1. Prepare vegetables and containers. Wash the cucumbers, fill them with cold water, cut the onions into half rings, and cut the carrots into circles. While the cucumbers are soaking, sterilize the jars and lids.

Step 2. Prepare the marinade hot, and add mint at the end of cooking.

Step 3. Place cucumbers, carrot slices, chopped onions, scalded fruit leaves, and garlic (optional) into liter jars. Pour marinade over everything, wrap it, cool it and store it in the refrigerator.

Canned cucumbers with onions, carrots and mint

Pickled cucumbers with cloves and cinnamon

Ingredients (for 1 two-liter jar):

• fresh cucumbers – approximately 600 g;
• hot peppercorns – 10 pcs.;
• red hot pepper – 1/2 pod;
• bay leaf – 2 pcs.;
• cloves – 6 pcs.;
• cinnamon - a pinch.

Marinade (per 1 liter of water):

• salt – 50 g;
• sugar – 50 g;
• vinegar essence – 2 tsp.

Cooking method

• To pickle this recipe, select small cucumbers about 7 cm long. Soak them in cold water for several hours. Wash thoroughly. Trim the ends.
• Prepare sterile jars. It is advisable that they are hot, otherwise the glass may crack when pouring the marinade over the cucumbers. Place spices on the bottom. Fill the jars with cucumbers as tightly as possible.
• Prepare the marinade. Pour water into the pan, add salt and sugar. Place on the stove, bring to a boil and simmer for 5 minutes. Pour in vinegar essence.
• Pour in marinade. Cover with lids. Sterilize 10 minutes from the moment the water boils.
• Remove the jars from the water. Seal immediately. Turn upside down, cover with a blanket and cool.

Canning cucumbers in jars: proportions for 1 liter and others

First of all, a few words about proportions. Along with classic 3-liter jars, liter jars are also readily used when canning cucumbers. They are very convenient for rolling and are also compact for storage and transportation.

When canning cucumbers for the winter, 1.5 liter jars are also popular. And many people like cucumber preparations in two-liter jars.

We have prepared a table for you that determines the number of different components for each case of canning cucumbers in jars. These are average values ​​that can be slightly changed either up or down.

Pickled mustard cucumbers

Ingredients:

• fresh cucumbers – 10 kg;
• onions – 3 pcs.;
• garlic – 1 head;
• mustard seeds – 500 g.

Marinade:

• salt – 300 g;
• sugar – 100 g;
• 9 percent vinegar – 500 ml;
• water – 5 l.

Cooking method

• To marinate this recipe, you need to take large cucumbers. Fill them with water and leave for 4 hours. Wash.
• Cut into slices. Place in a large bowl.
• Prepare a marinade from cold water and vinegar. Pour it over the cucumbers and leave for one hour.
• Transfer the cucumbers from the marinade into sterile jars. Sprinkle with mustard and a mixture of finely chopped onion and garlic.
• Strain the remaining marinade, pour into a saucepan, add sugar and salt. Bring to a boil.
• Pour it over the cucumbers.
• Cover the jars with lids and place in a container with heated water. Bring to a boil. Pasteurize half-liter jars at a temperature of 90° for 10 minutes, liter jars for 15 minutes.
• Remove from the water and immediately seal tightly.

Canned Bulgarian cucumbers in liter jars

Pleasant sweet and sour cucumbers of miniature size and attractive shape are created to decorate a festive and everyday table. To reproduce this recipe for pickling cucumbers for the winter in liter jars, you will need the following products:

Ingredients for a liter jar

• gherkin cucumbers 0.6 kg;
• water 0.6 l;
• salt tablespoon;
• sugar 2 tablespoons;
• vinegar 9% – 3 large spoons;
• 1 small onion;
• 3 cloves of garlic;
• bay leaf, dill umbrellas and a few peppercorns.

How to preserve cucumbers in Bulgarian style

Step 1. Prepare the fruits: wash them, soak them in cool water, cut off the ends.

Step 2. Meanwhile, sterilize the jars and lids.

Sterilizing jars and lids in the oven

Step 3. Prepare the marinade using the hot method: bring water to a boil, dissolve all the ingredients in it, and add vinegar at the very last moment.

Step 4. Place garlic, herbs and cucumbers in sterilized liter jars.

Step 5. Pour in the marinade, roll it up, wrap it in a blanket, and after 2-3 days put it in the refrigerator or cellar.

Bulgarian canned cucumbers for the winter

Cucumbers pickled without sterilization

Ingredients (for a three-liter jar):

• fresh cucumbers - how many will fit in the jar;
• dill - 3 umbrellas;
• garlic – 5 cloves;
• horseradish - 1 leaf;
• currant leaves – 5 pcs.;
• hot red pepper - a small piece;
• black peppercorns – 10 pcs.

Marinade:

• sugar – 90 g;
• salt – 70 g;
• vinegar 9 percent - 3 tbsp. l. (or 1 tsp 80% essence).

Cooking method

• Sort the cucumbers. For pickling, take small fruits. Soak them in cold water for 4-6 hours. Then wash with a brush and rinse with clean water.
• Wash the greens, garlic and peppers as well.
• Prepare sterile jars with lids.
• Place the cucumbers on a sieve and pour boiling water over them. Immediately place upright in a jar, topping with spices and herbs. Add salt and sugar.
• Pour boiling water over, cover with a lid. Leave for 20 minutes. During this time, the cucumbers will warm up well, and the salt and sugar will practically dissolve.
• Pour the brine into the pan through a lid with holes. Bring to a boil. Pour the cucumbers again, adding vinegar.
• Quickly close the lid and roll up.
• Turn the jar upside down and cover it with a blanket. Leave until completely cooled.

How to pickle cucumbers for the winter with vinegar

Now let's get down to the process itself. The way I do it is that I roll up the blanks in small volumes, 1-2 cans each. Therefore, the whole thing takes little time. There is nothing complicated here. But in winter there will be delicious pickled cucumbers.

We take a sterilized jar and put horseradish leaves, currants, cherries, dill umbrellas, black and allspice peas, cloves, garlic, and bay leaves into it.

Currant, cherry and horseradish leaves can be cut into several parts. Divide the dill umbrellas into inflorescences. This way they will further enhance the richness of the brine.

Now fill the jar with cucumbers. It is good, of course, that the cucumbers are small, young and sweet. I had bigger ones. So to fill the jar, I cut one into pieces.

I fill the contents with cold filtered water. You can also use regular one, from the tap. Cover with a lid and let stand for 10 minutes until the fruits begin to absorb moisture.

Then I pour this liquid into a saucepan. I add another half a glass or a glass of water. It evaporates when boiled and there may not be enough brine. It's better to play it safe. Place on high heat and bring to a boil.

Carefully pour the boiling liquid over the cucumbers. I cover it with a lid. I leave them to warm up for 15-20 minutes.

After 20 minutes, I again pour the liquid contents of the jar into the pan. And again bring it to a boil over high heat. I pour boiling water over the cucumbers again. Leave it covered for 10 minutes.

There is some liquid left in the pan. I put salt and sugar there. And then I pour the infusion from the jar. I stir well. And cook the brine over medium heat. After boiling, I let it cook for another 2-3 minutes.

I pour the finished boiling solution into a glass container to the top. I leave a little room for the vinegar.

And the last addition. I pour in one tablespoon of vinegar. If there is space left, I add the remaining brine to the very top.

Well, now it’s time for the seamer. I cover the jar with cucumbers with a lid and screw it tightly.

I turn the jar upside down. I insulate it by covering it with a terry towel on top. And I leave it like this until it cools completely.

Here, I freed my jar from under the warm towel. She has already cooled down. And now it can be sent to the rest of the winter preparations.

We'll open it on New Year's Day, when we start making Olivier salad. Yes, and there will be some left to cut for a snack. You'll really want to enjoy these crispy pickled cucumbers. Inhale the aroma of dill and garlic, feel the taste of cloves and allspice. Well, let's wait until winter to taste this dish. Do you pickle cucumbers with vinegar? Write in the comments.

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Pickled cucumbers with mint

Ingredients (for 1 two-liter jar):

• fresh cucumbers - how many will fit into the jar;
• dill – 20 g;
• black currant leaves – 3 pcs.;
• parsley – 10 g;
• mint – 3 g;
• hot pepper – 1/2 pod.

Marinade:

• salt – 50 g;
• sugar – 50 g;
• acetic acid – 3 tsp;
• water – 1 l.

Cooking method

• Select small, smooth cucumbers. Soak them in cold water for 5 hours. Wash. Trim the ends.
• Prepare sterile jars with lids.
• Wash the greens.
• Place the cucumbers in a jar, layering with herbs.
• Pour boiling water over it. Cover with a lid and leave for 20 minutes.
• Pour the cooled water through the holes in the nylon lid placed on the jar into the pan. Add sugar and salt. Bring to a boil and simmer for 5 minutes.
• Pour boiling brine over the cucumbers. Add vinegar essence.
• Close the jar with a lid and immediately seal it tightly.
• Turn it upside down and wrap it in a blanket. Let it cool in this position.

Sweet crispy pickled cucumbers - recipe for 1 liter

The recipe we offer you is very suitable for pickling gherkins for the winter. The cooking process is somewhat complicated, but don't be embarrassed, you will succeed.

Ingredients (for 2 liter jars):

• Cucumbers – 1.5 kg.
• Mixture of peppercorns to taste.
• Garlic – 8 cloves.
• Cloves – 2–3 pcs.
• Vinegar (70%) – 2 tsp.
• Salt – 1 tbsp. l. with a slide.
• Sugar – 2 tbsp. l.
• Greens (cilantro, dill, parsley) to taste.

Cooking process:

1. First, prepare everything for pickling cucumbers. Sterilize washed jars and lids in any way. Peel the garlic and cut it into four parts.
2. Wash the greens and chop them into small pieces.
3. Rinse the cucumbers well under running water and remove the ends on both sides.
4. Place some of the greens and half of the chopped garlic into the prepared jars.
5. Place the first layer of cucumbers vertically in the jars, filling them as tightly as possible.
6. Then place some more herbs and garlic on the cucumbers.
7. Lay the second layer of cucumbers horizontally and sprinkle them with the remaining herbs.
8. Boil clean water in a kettle and pour it over the cucumbers in the jars, in portions so that the jars do not burst.
9. Cover the jars with sterile lids and set aside for 15 minutes until you can easily pick up the jar with your bare hand without getting burned.
10. After this time, drain the water from the jars using the adapted lid and refill the cucumbers with boiling water. This filling needs to be done two or even three times so that the cucumbers are reliably preserved.
11. In a separate pan, cook the marinade for cucumbers from one liter of water and the amount of sugar and salt indicated in the recipe. Be sure to add peppercorns and clove buds to the marinade. Cook the marinade over low heat for 2 minutes.
12. Pour the water out of the jars after the last fill and add one tsp to the cucumbers (they should turn olive green). acetic acid.
13. Pour the hot marinade over the cucumbers and immediately seal the jars.
14. Then invert them onto the lid and leave to cool.
15. Such cucumbers are perfectly stored in an ordinary apartment.

Bon appetit!

Is it possible to salt or pickle cucumbers with apple cider vinegar?

When answering the question whether it is possible to pickle cucumbers with apple cider vinegar, the answer is an unequivocal “Yes!”

Salting and pickling cucumbers with apple cider vinegar are allowed and even recommended.

What does apple cider vinegar do?

Apple, unlike its table brother, has a milder taste. Preparations using it do not highlight the bright acid, but, on the contrary, acquire soft tones, complemented by a light fruity aroma.

Do not worry that the blanks will be stored less. If you follow the seaming rules and the correct storage conditions, the preservation is stored no less than with the addition of the usual table vinegar.

This is interesting:

Crispy lightly salted cucumbers: how to make according to the classic recipe

What happens if you pickle bitter cucumbers and is it possible to preserve them?

What to do if pickled cucumbers shriveled during canning and why this happened

Rules for pickling with apple cider vinegar

When choosing apple juice as an ingredient for pickling, pay attention to the naturalness and concentration of the product. Vinegar should be natural with an acid concentration of 3 to 6%.

Only the recipe for a particular preparation will tell you how much apple cider vinegar to add to the cucumber marinade. Most often there are recipes that require the use of 6th apple cider vinegar.

This is explained quite simply: 6% is much more common in stores. But if vinegar is available at a concentration of 3%, and the ingredients include 6 percent, simply double the amount indicated.

The rules for preserving cucumbers with apple cider vinegar are quite simple:

1. It is added at the very end either to the boiling marinade, or to a jar of cucumbers before directly filling with the finished marinade.
2. Apple cider vinegar is only added to the marinade if the recipe specifies vegetable oil, which is added directly to the jar.
3. Aspirin, which goes well with table vinegar, is unacceptable next to apple cider vinegar.

Attention! Too little vinegar is much worse than too much.

Recipe for crispy cucumbers in jars for the winter

I’m sure you’ll really like this simple way to marinate crispy gherkins. A small set of ingredients - and a delicious winter snack is ready!

Here it is necessary to sterilize the jars in boiling water already with the preparations. But I suggest you take a look at my other post, which describes 5 simple ways to sterilize canning containers. Choose any one you like.

We need:

• Small cucumbers - several kilograms;
• Bouquet of dill, horseradish and currant leaves;
• Garlic - 2 cloves per 1 jar;
• Black pepper - 6 peas;
• Allspice - 2 peas;
• Bay leaf - 2-3 leaves.

Marinade for 1 liter:

• Coarse salt - 2 tbsp. heaped spoons;
• Sugar - 2 tbsp. spoons without a slide;
• Vinegar 9%

Preparation:

1. Wash fresh gherkins with water. We cut off the flowers, if any. And we cut off the ponytails that are too long.

The colder the water, the crispier the dish will be.

2. Fill them in a basin with cold water for 4-6 hours. It should completely cover the vegetables.

3. While the green ones are soaking, prepare jars and seasonings with herbs. Usually in the summer you can buy ready-made bouquets for preserving vegetables at the market. They consist of horseradish and dill. These are the main components. They are joined with laurel leaves, currant leaves or cherry leaves.

We use horseradish, dill and currant leaves according to the recipe. We wash the greens in a bowl of water to remove dust and sand.

4. Wash liter jars with a sponge and soap. It is advisable even with household stuff, as it disinfects well.

5. Place a quarter of a horseradish leaf, a couple of sprigs of dill and two currant leaves on each container.

6. Peel the garlic and put a pair of cloves on each liter jar.

7. We also add 5-6 black peas and 2 allspice peas. Attach laurel leaves. If desired, you can also add a few cloves or mustard seeds.

8. We take out our gherkins, shaking them from the water. We pack the vegetables tightly into the jars so that they feel very cramped in there. Pour 3 tablespoons of 9% table vinegar into each container.

9. Boil the jar lids in clean water for 5-7 minutes. At the same time, let the marinade cook. To do this, pour 2-3 liters of clean water into the pan. Dissolve salt and sugar when the water boils.

10. Pour the solution up to the very neck of each container and screw on the sterilized lid.

11. Place a large pan of water on the fire. When it boils, set how many jars of gherkins will fit and boil for 7-8 minutes. During this time, the cucumbers will change color a little and the marinade will begin to boil. This additional sterilization will ensure the safety of the product.

Be sure to use kitchen mittens to protect your hands from burning!

12. Place the finished containers with the lid down until they cool completely. Here, provide them with a secluded corner so as not to inadvertently get burned.

When everything has cooled down, you can put the workpieces in a cool and dark place.

The mega delicacy will be ready in a month. And if you can’t wait until the cold weather, then you can try it with pleasure!

A simple recipe for pickled cucumbers with lemon

Let's prepare a delicious dish with lemon and onions. Our cucumbers will be very crunchy with a slight sourness. Everyone in my family, without exception, likes this salad. They say: “You can swallow your tongue, how delicious it turns out!”

We need 1000 ml per jar:

• Small fresh cucumbers;
• Onion - 1 circle;
• Lemon - 1 circle;
• Black peppercorns - 5-6 peas;
• Allspice - 2-3 peas;
• Citric acid - 0.5 teaspoon;
• Bay leaves - 2 pieces;
• Cloves - 2-3 stars;
• Salt - 2.5 teaspoons;
• Sugar - 150 gr.

Canned cucumbers in tomato paste

To get really tasty and piquant canned cucumbers for the winter, you need to choose high-quality tomato paste, which, in addition to the tomatoes themselves, may only contain salt, sugar and vinegar.

Components (per liter jar)

• cucumbers - 0.6 kg;
• water - 0.6 l;
• salt - 1.5 tablespoons;
• sugar - 1 tablespoon;
• tomato paste - 1.5 tablespoons;
• vinegar 9% - 2 tablespoons;
• 2-3 dill umbrellas;
• the same number of cloves of garlic;
• black peppercorns - to taste;
• horseradish leaves (1-2) - optional.

How to cook cucumbers in tomato paste

Step 1. Sterilize the jars and select the cucumbers. They can be any size up to 12 cm in length. They must first be soaked in cool water and kept for 3-4 hours.

As for cans, they can be processed in the traditional way (steam from boiling water for 15 minutes) or in the microwave (3-4 minutes at full power).

Step 2. Place the greens, garlic and cucumbers themselves in the jar - quite tightly, in 2 rows.

Step 3. Meanwhile, prepare the marinade. To do this, you just need to boil water and quickly dissolve sugar, salt, tomato paste and vinegar in it, and then immediately remove from heat after boiling.

Step 4. Fill the jars with marinade, close them tightly with lids or roll them up for the winter. You need to cool it very slowly - the longer the better. To do this, take a warm blanket and wrap the jars in it.

The product will be completely ready for use after a month. These canned cucumbers can be stored throughout the year, and after opening they should be eaten within 1 week.

Cucumbers for the winter in liter jars with tomato paste

The recipe for cucumbers in tomato paste is really awesome - the aroma of garlic and tomatoes gives the finished product a truly festive taste.