Sweet cucumbers for the winter: 7 recipes for pickled crispy cucumbers

Pickled cucumbers with a slight sweetish taste and a subtle sour note are perfect for meat and fish dishes, as well as various side dishes.

To keep vegetables crisp and not lose their appearance, you need to preserve fresh fruits, picked no later than two days. It is also recommended to soak them in ice water for several hours.

For uniform pickling, it is better to place vegetables of approximately the same size in one jar; in addition, you can cut off the tail and spout. Do not try to preserve spoiled cucumbers that are yellow or bitter. To enhance the aroma and taste, it is good to use horseradish, garlic, tarragon, cherry or currant leaves.

Sweet cucumbers for the winter in jars - recipe for 1 liter

Despite the fact that many have not yet tried this canning option, those who are familiar with it always make several jars every year. Cucumbers have an unusual sweetish taste and crispy skin. First, you should try the basic recipe; after you try the result, you can independently adjust the proportions of sugar, salt and spices to get the perfect taste in your opinion.

Ingredients:

fresh cucumbers – 500 -600 g;
currant, cherry, horseradish, laurel leaves - 2 pcs each;
dill umbrella – 2 pcs.;
allspice – 3 peas;
clove buds – 2 pcs.;
sugar – 3 tbsp;
salt – 1 tbsp;
vinegar 9% – 3 tbsp.

Preparation

All greens must be thoroughly washed and dried. Wash the cucumbers thoroughly and soak them in cold water for a couple of hours. Wash the liter jar thoroughly with baking soda. We send herbs and spices to its bottom.

Then we cut off the ends of the cucumbers and compact them tightly into jars.

Add salt and sugar to the jar.

Now fill the jar with cucumbers with boiling water and cover with a lid for 15 minutes.

Then pour the water from the jar into the pan and bring it to a boil again and pour in the cucumbers. Pour in a portion of vinegar and roll up.

Turn the jar upside down and wrap it in a blanket until it cools completely.

Sweet and sour cucumbers

An original way of pickling - crispy cucumbers in a sweet and sour marinade. It is believed that the unusual recipe came from Germany and is a national dish. Canned cucumbers prepared according to the classic German recipe will definitely add to the list of winter supplies.

Based on 1 liter jar you will need:

cucumbers – 0.5-0.7 kg;
garlic - 3 cloves;
dill – 3 sprigs;
water – 500 ml;
vinegar 9% - 50 ml;
salt - 1.5 teaspoons;
sugar - 3 teaspoons.

Small fruits measuring 8-10 cm in size are ideal for preparing sweet pickled cucumbers for the winter. Clean water is preferable for pouring: from a well, spring, filtered or boiled.

Preparation

Wash the cucumbers thoroughly with a sponge or soft brush, eliminating the slightest contamination on the fruit. Cut off the ends and soak in enough water for 3-5 hours.

The jars are washed in a soda solution, rinsed and sterilized in a convenient way. Canning lids are treated with boiling water (8-10 minutes).

Preparation

Cucumbers, herbs and spices are placed in jars. Salt, sugar, vinegar are also added there. Fill with clean cold water.

Place a wooden stand or towel at the bottom of a large saucepan, place filled jars, and fill with water. Bring to a boil, boil for 2 minutes and immediately remove.

The jars are rolled up and wrapped (in a blanket, a blanket) and left for 1-2 days. Store at room temperature.

Tip: Cucumbers retain their firmness better when canned using multiple pouring.

Crispy sweet cucumbers with citric acid

To prepare pickled vegetables for the winter, recipes that contain vinegar are often used. But you can preserve the freshness and crunch of cucumbers in another way, using citric acid. It does not have such a pronounced aroma, but at the same time it does not allow the brine to become cloudy or the fermentation process to begin.

Ingredients:

cucumbers – 3 kg;
garlic – 1 head;
granulated sugar – 240 g;
table salt – 120 g;
honey – 25 g;
citric acid – 5 g;
onions (small) – 2 pcs.;
currant leaves – 6 pcs.;
parsley – 1 bunch;
dill - 3 umbrellas.

Preparation

Place all the herbs, herbs, and garlic at the bottom of a prepared 3-liter jar. Then squeeze the cucumbers very tightly, adding onion rings to them. Boil water and fill the containers, cover with lids, and let stand for 10 minutes. When the time is up, pour the liquid into a saucepan, add salt and sugar.

Place on the stove and leave for half a minute after boiling. Next, add honey and citric acid to the marinade. As soon as the brine boils again, turn off the heat and immediately fill the containers with vegetables with it. Send the canned food for sterilization for 12 jars and carefully roll up the lids.

Crispy pickled cucumbers in slices in jars

If you want to add some variety to your winter diet, we suggest you try marinating crispy pickled cucumbers in slices. The main thing is to choose the right vegetables for preservation. The criteria remain the same, except for size - it is not important here, the main thing is that the vegetables are fresh.

Ingredients:

cucumber - 2 kg;
Sugar-salt mixture in proportion 1/2.5. For 2 kg of cucumbers - 2 tbsp. salt and 5 tbsp. Sahara.
vinegar - 100 gr.;
vegetable oil - 80 gr.;
Garlic - 4 cloves;
ground black pepper - 1/2 tsp.

Preparation:

Prepare the cucumbers. Wash, cut into 4-8 pieces lengthwise (depending on size).
Mix all ingredients in a bowl, add cucumbers there, mix thoroughly, leave to marinate.
After 4 hours, more if possible, transfer the cucumbers into jars, pour in the juice released at the previous stage and sterilize for half an hour.
Roll up the jars, check for leaks, wrap them in a blanket and let them cool, then store them in a cool, dark place.

It is worth saying that there are several variations of this recipe. You can add carrots, tomatoes, mustard, hot peppers and much more to it. You can also cut cucumbers in different ways - into cubes and even into rings.

Don't be afraid to experiment to enjoy the taste of crispy pickled cucumbers in winter. By the way, you can enjoy this taste not only in winter; there are a lot of recipes for quick pickled cucumbers, and we will talk about some of them below.

Recipe for pickled crispy cucumbers for the winter with vinegar

It is very convenient to prepare cucumbers in small 1 liter jars in winter. Although they are small, they hold enough vegetables to feed a large family or serve as a snack on the table. The successful combination of sweet and sour taste and spicy aroma of the marinade allows us to call this preservation recipe a classic.

Ingredients:

cucumbers – 3 kg;
black and allspice (peas) – 20 pcs.;
dill - 10 umbrellas;
laurel – 5 pcs.;
horseradish leaves – 7-9 pcs.;
garlic – 1-3 heads;
water – 5 l;
granulated sugar – 1 kg;
table salt – 300 g;
table vinegar 9% – 1 l.

Preparation

Divide all the spices and herbs equally, and then put them in clean, dry containers. Pack the cucumbers as tightly as possible into the jars. Separately, boil water and add salt and sugar. Once the crystals have dissolved, pour in the vinegar and turn off the stove. Pour boiling brine into containers and sterilize each filling for 10 minutes, then roll up the lids.

Pickled cucumbers without sterilization for the winter

The following recipe does not require preservation or preparation of brine. The latter is replaced with salted mineral water (for 1 liter of water, 2 tablespoons of salt are used).

For preparation:

cucumbers;
mineral water;
greens (dill, cherry leaves, horseradish, and, if desired, other plants);
spices (salt, bay leaf, peppercorns).

Their quantity is determined by the amount of pickling material (cucumbers).

The preparation is very simple:

Place the prepared spices and washed cucumbers in a jar.
Fill them with salt water.
Wait a day.

The cucumbers are ready and you can eat them. The greens are salted so quickly thanks to the carbon dioxide in the mineral water and they turn out delicious, moderately salty and certainly crispy. And most importantly, the time spent on preparation does not exceed half an hour.

Cucumbers are sweet-spicy and crispy

The cucumbers prepared according to this recipe are very similar to those that were previously supplied from Bulgaria to all stores in the Soviet Union. Nowadays, most well-known canned food factories use this cooking technology. The vegetables turn out strong, elastic, and have a pronounced note of sweetness, which is offset by spiciness.

Ingredients:

cucumbers;
table salt – 60 g;
sugar – 200 g;
garlic cloves – 3 pcs.;
horseradish - 1 leaf;
dill sprigs – 2 pcs.;
currant and cherry leaves - 4 pcs.;
chili pepper – ½ pc.

Preparation

Place water on the stove to prepare the brine. Prepare containers in advance and place auxiliary ingredients in them. Then fill the containers with cucumbers, placing them as tightly as possible. Add salt and sugar to boiling water, and after a couple of minutes, pour in vinegar and turn off the stove. Pour the marinade over the vegetables, sterilize for a quarter of an hour and roll up the lids.

Useful tips

If you strictly observe the indicated proportions of ingredients and follow the described instructions for preparing pickled cucumbers, you can get a tasty and aromatic preparation for the winter.

In order for the preservation to be well stored until the very end of spring, and for the vegetables to retain their good taste, you need to follow these general recommendations:

storing pickled cucumbers in three-liter jars is not always convenient, so it is better to use 1-liter containers;
Before use, wash jars for preparations with baking soda;
use coarse salt to prepare the marinade;
take spring or filtered clean water for pickling;
When preparing pickled cucumbers, strictly observe the temperature treatment time for vegetables;
Turn the rolled up jars upside down so that it fits better into the container.

Find out in more detail how to properly and tasty pickle Chinese cucumbers, as well as how to pickle cucumbers with apples.

Pickled cucumbers can be eaten in various ways:

as an independent snack;
use for making salads;
as a complement to meat dishes and vegetable purees;
as an ingredient for making pickle soup.

Pickled cucumbers have long become an integral dish in our winter diet. By adding new ingredients to the standard set of products, you can get new shades of taste of well-known homemade preparations. And after familiarizing yourself with all the above preservation recipes, you can find the option that is ideal for you.

Sweet cucumbers with carrots

In winter, such a preparation will decorate not only the everyday, but also the festive table. A vegetable tandem of cucumbers and carrots in a sweet and sour marinade is best preserved in small half-liter jars. It is recommended to pre-sterilize the containers along with the lids. The quantity of products in the recipe is indicated for 1 0.5 liter jar.

Ingredients:

cucumbers – 2-3 pcs.
carrots – 1 pc.;
dill (umbrella) – 1 pc.;
garlic cloves – 2 pcs.;
black peppercorns – 3 pcs.;
hot pepper – 2 rings;
sugar – 6 g;
salt – 10 g;
vinegar – 20 ml.

Preparation

Cut the carrots and cucumbers into circles, 1-2 cm thick, and dissolve the garlic into slices. Place an umbrella of dill, hot and black pepper at the bottom of the jar. Then place the vegetables mixed in, with garlic on top.

Regardless of whether regular or screw lids are used for rolling, they must be sterilized.

To prepare the marinade, boil 200 ml of water, dissolve salt and sugar in it. Then pour in the vinegar and immediately remove from the heat. Pour boiling brine over the cucumbers and carrots, cover with a lid and sterilize for 10 minutes. After the time has passed, remove the container and roll up the lid.

Cooking recipes

In all recipes, the amount of sugar, salt, vinegar is calculated per 1 liter.

Classic “finger lickin’ good” recipe for a 3 liter jar

We are preparing a simple classic recipe for cucumbers called “Finger-lickin’ good.” A 3-liter jar will require 1.5-2 kilograms.

Traditional spices:

garlic – 3 cloves;
currants – 3 leaves;
cherry – 3 leaves;
dill - a bunch or umbrella;
cloves - 2 pieces;
parsley - 1 bunch.

For marinade per 1 liter of water:

salt – 2 tablespoons;
sugar – 2 tablespoons;
vinegar 9% - 16 teaspoons.

The vegetables are placed in sterilized jars, poured with marinade and vinegar and the jars are set to sterilize.

Without sterilization

The classic recipe can be simplified even further. To do this, use the 3 fill method. No sterilization is required.

Sweet crispy pickled cucumbers 1 liter

To pickle a 1-liter jar and get sweet, crispy cucumbers, you will need more sugar than in the classic recipe. Spices are selected to taste: dill umbrella, horseradish leaf, 4 peppercorns, garlic clove, 1 bay leaf.

For the marinade:

sugar – 150 grams;
salt – 40 grams;
citric acid – 1 teaspoon.

Spices are placed on the bottom, then vegetables. Pour boiling water over. To properly season the marinade, measure the amount of liquid. If there is, for example, 250 milliliters of water, the dosage calculated for 1 liter is divided into 4 parts. Close the preservation using the 3-fill method.

In sweet and sour marinade

Pickled cucumbers will turn out sweet and sour if you add 30 grams of salt, 70 grams of sugar, 250 milliliters of 9% vinegar to 1 liter of water. Vegetables are prepared using the 3-pour method without sterilization.

Delicious, with mustard

Cucumbers taste piquant with mustard. Place greens, dill, 1 bay leaf, 5 grams of mustard seeds at the bottom of 3-liter jars. 5 black peppercorns. A sweet and sour marinade goes well with this recipe.

You can use mustard powder - 1 level tablespoon per 1 liter of marinade. After the water boils, set the container aside and add mustard. Stir until completely dissolved. The canning method is suitable for single and 3 pours.

With citric acid

Some people don't like vinegar; it can easily be replaced with citric acid. In the classic recipe, vinegar is replaced with 1 heaped tablespoon of acid. Add it to the sweet, salty brine for the third time.

With sweet peppers, marinated with onions

Sweet bell pepper gives cucumbers an unusual taste. To prepare it, take 1 kilogram of cucumbers, cut them into longitudinal pieces, add an onion in half rings, half a teaspoon of mustard, chopped dill, and 1 pepper in squares. All products are mixed in one bowl. Throw 2 peas of allspice at the bottom of the jars and add vegetables.

Pour boiling marinade over:

vinegar - glass;
sugar – 3 cups;
salt – 4 teaspoons;
water – 1 liter.

The jars are rolled up and placed under a blanket until they cool.

With horseradish

Cucumbers acquire a spicy note if you add 3 horseradish rings to the classic recipe.

With tomatoes

Pickled cucumbers are prepared with the addition of tomatoes. Each jar contains 50x50 different vegetables and traditional spices. The marinade is chosen according to your taste.

In oil

Sweet cucumbers are prepared with the addition of oil. To do this, cut 4 kilograms of cucumbers, add sugar - 250 grams, salt - 100 grams, a glass of vinegar, a head of garlic, 2 tablespoons of ground black pepper, 250 grams of refined oil. All ingredients are mixed and left to marinate for 4 hours. Then they are laid out in jars, filled with the released brine and sterilized.

Sweet cucumbers, sliced, with grapes

Unripe grapes can be a substitute for vinegar. All the ingredients of the classic recipe are placed on the bottom, then cucumbers, and a glass of grapes on top. Choose a sweet marinade recipe and preserve using the 3-pour method.

Spicy-sweet cucumbers

The combination of sweet taste with bitter notes in pickled cucumbers will appeal to gourmets. To do this, cucumbers are poured with a sweet marinade. Chili pod will provide spiciness .

Recipe for sweet cucumbers for a 3 liter jar

When the cucumbers on the plot please with a bountiful harvest, it makes sense to harvest them in large quantities for the winter. It is most convenient to do this in 3 liter jars. For preservation, it is better to choose time-tested recipes. According to the proposed option, the vegetables will turn out crispy, dense with a pronounced sweet taste in a spicy-sour marinade.

Ingredients:

cucumbers – 2-3 kg;
black and allspice (peas) – 5 pcs.;
laurel leaf – 2 pcs.;
sugar – 180 g;
garlic – 2 heads;
table salt – 60 g;
vinegar 9% – 4 tbsp;
water – 1 l.;
dill seeds – 2 tsp.

Preparation

Wash the cucumbers well, cut off the tails and nose, and then soak in cold water for 2-3 hours. Place spices and herbs at the bottom of clean jars. Then fill with cucumbers and place garlic between them. Boil water and pour over the vegetables, leave them covered until they cool completely.

For the marinade, boil water, add salt and sugar and wait until completely dissolved. Finally add vinegar and cook for a minute. Drain the water from the jar and pour boiling brine over the vegetables. Immediately roll up the lid.

Without sterilization

Preparing sweet and sour crispy pickled cucumbers without sterilization is a long-known method of canning. It cannot be said that this recipe significantly reduces the storage time of the workpiece, but it is inferior in labor costs.

To prepare one three-liter jar you will need approximately 1.7 kg of cucumbers, as well as:

garlic – 6-8 cloves;
parsley – 3-5 sprigs;
dill seeds – 0.5 teaspoon;
black peppercorns – 10 pcs;
clove bud – 2-3 pcs;
medium laurel leaf – 1 piece;
water -1.3-1.5 l;
acetic acid – 15 ml;
salt 3 tbsp. spoons;
sugar – 6 tbsp. spoons

Preparation

Cucumbers are washed and soaked, changing the water. The jars and lids are sterilized by pouring boiling water over them and leaving for 15 minutes. Then the water is drained.

Place the greens and garlic in salted water for 10-15 minutes, then rinse thoroughly.

Preparation

Place cucumbers and herbs in jars, pour boiling water over them and leave for 15 minutes. After this, the water is drained, spices are added and boiling water is poured in again.

After 20 minutes, pour the water from the cans into a saucepan, adding sugar and salt, and bring to a boil. Add acetic acid to the boiling brine and let it boil. Pour the boiling marinade over the cucumbers and roll them up. Having “insulated” the jars turned upside down, they are left to cool for 24 hours.

Tip: a little vodka added to the marinade makes the cucumbers extra crispy.