✅ Pickled cucumbers like Uncle Vanya recipe for the winter

The preparation season is in full swing and we are trying to make everything tastier and bigger. We made honeysuckle and victoria jam. We prepared eggplants and zucchini. We will eat all this in winter, remembering summer. They even made them. But today we will talk about another vegetable.

We all love to open a jar of cucumbers in the cold. You bite them, and they crunch so loudly. And the taste is such that you want more and more. You don’t even notice how half the jar is already left, or even completely empty. But of course I’m exaggerating a little, but it’s very similar to the truth!

These are suitable for both fried potatoes and just round boiled ones. Yes to any dish. Maybe someone eats them with soups? It’s just like we added brine to the hodgepodge. Cucumbers are good for any feast, because they are suitable as a snack for strong drinks.

There are a lot of pickling recipes and they are all different, some of which we have already prepared, these are cucumbers or. In this article I would like to continue this topic. And so that every housewife writes down in her book not just one option, but several. You've probably already tried my cooking methods, otherwise why write. Here I want to present recipes that can be made in containers of any size, the main thing is to maintain the proportions. The fruits will be crispy and firm. And the brine will not become cloudy! Let's get started?

It is better to choose small-sized fruits in such containers. This way more of them will come in, and they will be eaten much more readily than large ones. And it’s more convenient to prepare in small jars. I took it out, ate it and nothing stagnated in the refrigerator. Especially if you have a small family.

Ingredients for 2 1 liter jars:

Cucumbers;
Horseradish leaves – 1 pc.;
Dill umbrellas – 2 pcs.;
Bay leaf – 4 pcs.;
Garlic – 4 cloves;
Black peppercorns – 6 pcs.;
Allspice – 4 pcs.;
Sugar – 3 tbsp. l.;
Salt – 2 tbsp. l.;
Vinegar 70% – 2 tsp;
Water – 1 l.

Preparation:

1. It is advisable to use freshly picked fruits, but this is not always possible. Place them in a large container and fill them with cold water for 1.5 – 2 hours. This way they will absorb the missing moisture, which will make them very crispy as a result. Then we wash them under running water and cut off the ends. For small ones, you can cut only on one side.

2. The jars also need to be thoroughly washed with soda or detergent. Also wash the greens. Peel the garlic.

3. Place garlic at the bottom of the container - you can cut it into two or four parts; green leaves; dill umbrellas; Bay leaf.

You can take any leaves: horseradish, cherry, currant or grape. This will only improve the taste.

4. Now add the cucumbers. Everyone does it in their own way: some standing, some lying down. There is no difference, but large ones will only enter in a standing position. The main thing is that they are close to each other. This way more of them will fit in, and there will be less space between them. Therefore, you will also need little brine.

5. Now let's prepare the brine. Pour water into the pan and add salt and sugar. We also add black and allspice. Put on fire and boil.

6. Pour 1 teaspoon of vinegar into each jar. Now pour boiling brine up to the neck. Even if it leaks a little. Cover with metal lids and place in a large saucepan with a towel on the bottom. Pour hot water into it up to the hangers of the cans and put it on the fire. After the water boils in the pan, we sterilize our workpiece for exactly 20 minutes.

7. Carefully remove the containers from the water and, without opening the lids, roll them up. Turn over and leave to cool as is.

This preservation can be stored in any dark place. If you did everything correctly, they will delight you with their appearance and taste for a long time.

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Berlin style cucumbers, crispy (like “Uncle Vanya”)

This recipe is unique for its marinade, since it is thanks to it that the cucumbers look like they came from a store.
Very similar to Berlin style cucumbers from Uncle Vanya.

Ingredients:

For marinade per 1 liter of water:

2 tbsp. l. coarse salt 1 tbsp. l. sugar 3 dill umbrellas 5 currant leaves 3 cherry leaves 1-2 horseradish leaves 3 garlic cloves 1 tsp. oak bark 1 tsp. vinegar essence

Preparation:

1. Wash the cucumbers and soak for at least two hours in cold water. Then rinse and dry on a towel.

2. Wash and sterilize jars. Boil the lids.

3. Place the cucumbers very tightly in the jars. It is best to go vertically, but this is not essential.

4. For the marinade, boil purified water. It won't come straight out of the water tap.

Pickled cucumbers for the winter - recipe with citric acid

Every housewife probably has this recipe. In general, pickling cucumbers is not that difficult. The most time-consuming part is loading the cans. I don't like this process at all. But what can you do? But in winter, eat this yummy with such pleasure! This method does not require vinegar, but you can use it if desired.

Ingredients for 1 3 liter jar:

Cucumbers;
Cherry leaf – 5 pcs.;
Bay leaf – 2 pcs.;
Currant leaf – 3 pcs.;
Horseradish leaf – 1 pc.;
Dill umbrella – 2 pcs.;
Garlic – 4 cloves;
Hot pepper – 2 rings;
Black peppercorns – 1 pinch;
Citric acid – 2 tsp;
Salt – 2 tbsp. l.;
Sugar – 2 tbsp. l.;
Water – 1.5 l.

Preparation:

1. Soak the cucumbers for 2 hours in cold water, and in the meantime wash the jars. We also rinse the greens and peel the garlic. Afterwards, rinse the green fruits thoroughly under running water.

2. First put all the greens on the bottom of the container, then the garlic cut into slices. We also cut off several rings from the hot pepper, about 1 cm long. Sprinkle the peppercorns.

3. Arrange the cucumbers at your discretion. Many people do it standing up, I decided to do it lying down. Try to place the largest ones on the bottom.

It is better to place a cloth or towel under the jar so that the table does not scratch and all the moisture is absorbed.

4. Pour water into the pan and boil it. Pour the still boiling liquid into the jar to the very edge and cover the neck with a metal lid. Leave for 20 - 30 minutes. During this time, the contents will warm up and begin to sterilize.

5. Drain the water back into the pan. Add salt and sugar there. Let it boil again.

6. While the brine is preparing, put citric acid in the jar. In the place where it is located, the cucumbers will change color. It's okay, they will become monochromatic later.

7. Pour the boiling brine back into the jar and roll up the lids. We turn it upside down and put it under the fur coat. In this position, wait until it cools down and store it in a cool and dark place.

Not at all difficult and fast. Such cucumbers turn out hard, crispy and there are no empty spaces at all inside.

Required Ingredients

To prepare Berlin-style cucumbers you will need the following ingredients:

cucumbers – 3 kg;
vinegar 9% - 60 ml;
garlic – 6-8 cloves;
hot pepper – 1 piece;
allspice – 5 g;
bay leaf – 6-7 pieces;
mustard seeds - 2 teaspoons;
salt – 2 tablespoons;
sugar – 4 tablespoons.

When preparing the marinade, you should use regular table salt without any additives. Do not use iodized salt.

You can add cherry, grape or currant leaves to each jar. This will only make the taste of the finished cucumbers better.

From the specified amount of vegetables, on average, 7-8 0.5 liter jars or 4-5 liter jars come out.

winter cooking recipe, storing pickled vegetables

Pickled cucumbers are one of the most popular preparations. This is an excellent stand-alone snack, as well as the basis for many other dishes. They are often used in the preparation of various salads. During the vegetable season, they are easy to prepare, and in winter, cucumbers from such a jar will delight you with a wonderful taste. There are many known ways to pickle this vegetable. One of the most popular recipes is Berlin-style cucumbers.

Features of the recipe for pickled cucumbers “Uncle Vanya” in Berlin for the winter

This recipe is of German origin. It is very popular because vegetables prepared in this way have a spicy and delicate taste.

Cucumbers according to this recipe are crispy and moderately spicy.

For this pickling you will need vegetables that are small and the same size. The marinade must include whole dry mustard grains.

Required Ingredients

To prepare Berlin-style cucumbers you will need the following ingredients:

cucumbers – 3 kg;
vinegar 9% - 60 ml;
garlic – 6-8 cloves;
hot pepper – 1 piece;
allspice – 5 g;
bay leaf – 6-7 pieces;
mustard seeds - 2 teaspoons;
salt – 2 tablespoons;
sugar – 4 tablespoons.

When preparing the marinade, you should use regular table salt without any additives. Do not use iodized salt.

You can add cherry, grape or currant leaves to each jar. This will only make the taste of the finished cucumbers better.

From the specified amount of vegetables, on average, 7-8 0.5 liter jars or 4-5 liter jars come out.

How to choose and prepare vegetables

The taste of the finished product largely determines the quality of the cucumbers used. For pickling, you need to take only ground vegetables that are ripe for the season. Fruits of approximately the same size should be carefully selected. They should be elastic, without damage.

First, the cucumbers must be washed and left for 4-5 hours in clean cold water. During this procedure, the vegetables will absorb the missing moisture, and during the pickling process they will become elastic and crispy. Then they should be rinsed again with clean water.

Rules for preparing containers

It is very important to properly prepare the container in which the cucumbers will be placed. This will determine whether the snack can be preserved in proper form until winter.

Glass jars intended for closing should be pre-washed with baking soda and any detergent, then rinsed several times with running water. After this, the jars are sterilized in any convenient way:

in the microwave;
steamed;
in the oven.

After such sterilization, the dishes are placed on the table with the neck up.

Pickling process

At the bottom of each jar you should put dill, several rings of hot capsicum, 3-4 peas of allspice, 1-2 bay leaves, 2-3 cloves of peeled garlic (large cloves can be cut into several pieces).

A mandatory ingredient must be dry mustard seeds.

Prepared cucumbers are placed tightly on top. Then pour boiling water into the jar, close it with a clean lid and let it sit like that for 20-30 minutes. After time, the water is removed and the vegetables are poured with hot prepared brine.

While the jars are standing, you can prepare the marinade. Salt and sugar in the specified amount are poured into boiling water. The liquid is gently stirred until these substances are completely dissolved. Boiling brine is poured into each jar, not reaching 1 cm from the edge.

At the very end, before closing the lids, you need to add vinegar to each jar (approximately 2 teaspoons for each liter jar).

After this, the jars are covered with boiled lids and rolled up. Then wrap it up and leave it until it cools completely.

How to choose and prepare vegetables

Rules for preparing containers

It is very important to properly prepare the container in which the cucumbers will be placed. This will determine whether the snack can be preserved in proper form until winter.

Glass jars intended for closing should be pre-washed with baking soda and any detergent, then rinsed several times with running water. After this, the jars are sterilized in any convenient way:

in the microwave;
steamed;
in the oven.

After such sterilization, the dishes are placed on the table with the neck up.

Pickling process

At the bottom of each jar you should put dill, several rings of hot capsicum, 3-4 peas of allspice, 1-2 bay leaves, 2-3 cloves of peeled garlic (large cloves can be cut into several pieces).

A mandatory ingredient must be dry mustard seeds.

Testing Globus pickled cucumbers

And these cucumbers are produced in India at the same factory as Bonduelle. The most unsuccessful of all the ones we tried. Lots of vinegar, a bit dry, falling apart, soft and not crunchy. Only one tester gave five points, I will quote his comment in full: “Small, neat, not suitable for a salad, good for a whole snack, have a slight sourness.”

And here is another comment from the tester, who gave these cucumbers a bad mark: “Too soft, didn’t like it at all, as if they were cooked incorrectly.” And also someone wrote that this is how cucumbers usually turn out if they are poured with too hot brine.

Ingredients: cucumbers, drinking water, granulated sugar, table salt, acetic acid, dill, onions, mustard seeds, sealant: calcium chloride. Made in India.

Price: 159 rubles / 360 g. GPA: 2.4

How and for how long can you store it?

It is very important to observe the storage conditions for canned vegetables. Violation of them will lead to the product being hopelessly spoiled and causing harm to health when consumed.

Any homemade preparations, including Berlin-style pickled cucumbers, should be stored at a temperature from 0 to + 25 degrees in a dry place. In this case, air humidity should not be higher than 75%.

If these rules are followed, a jar of pickles can be stored for up to two years. After this time, it is not recommended to use the snack, even if no external changes are observed.

Once opened, these cucumbers can be stored in the refrigerator for no longer than 3 days.

Recipe for “Store-bought pickled cucumbers”:

Since I prepared these cucumbers last harvesting season, I did not photograph the entire process. That’s why I’m only posting the recipe itself. So, let's begin. The first thing to do is wash the jars and sterilize them; I also carry out this procedure with lids, it’s more reliable. We wash the cucumbers, put them in jars, I take small jars, mostly 1 and 1.5 liters. Boil water and pour boiling water into the jars of cucumbers and cover with lids, let cool. Before filling the jars with boiling water, I pour plain cold water into them and pour them into the pan in which I will prepare the marinade (to accurately determine the amount of marinade). If, for example, we have 5 jars of cucumbers, then that means the same amount of water (how much was with the cucumbers and multiplied by 5). After the water in the cucumbers has cooled, add 5-6 peppercorns, 1 teaspoon mustard beans, 1-2 bay leaves, 1-2 cloves garlic (but I prefer without it, fresh dill, leaves) into the jars. . Pour marinade over everything.

Marinade. For 1 liter of water you will need: 6 -8 tbsp. spoons of sugar (as you like - sweeter or not), 2 tbsp. spoons of salt, 2 tbsp. spoons of vinegar essence. Boil everything and pour into cucumbers. After pouring and rolling up the cucumbers, DO NOT COVER. them, this is done so that the cucumbers are crispy.

Well, that seems to be all! I hope you enjoy it and this recipe becomes your favorite! In my family, after the appearance of this recipe, over the winter they eat 100 cans of cucumbers and only 5-10 cans of tomatoes.

Testing pickled cucumbers “Tablecloth-self-assembled”

In the jar with these cucumbers we also found chopped garlic cloves; the marinade was very spicy, but without a strong smell. Everyone liked these cucumbers without exception. They were described as cucumbers with a classic taste, crispy, moderately salty and the most delicious. Absolutely all testers noted that these cucumbers had the least amount of vinegar.

Ingredients: cucumbers, drinking water, sugar, salt, acetic acid, mustard seeds and other spices and herbs. Manufactured in the Kabardino-Balkarian Republic, Nartkala (Agro-invest)

Price: 99 rubles / 360 g. GPA: 4.2

Preparation of pickled cucumbers:

I pickle cucumbers in 0.45 liter jars. Here are the following considerations. I choose the fruits so that they fit in the jar. In this case, the open jar should be eaten at one time. Cucumbers for canning need to be washed, cut off the ends, and filled with clean, cold water for several hours.

Immediately before canning, sort the fruits by size. Prepare and peel the garlic cloves.

Wash the greens. I have currant leaves, cherry trees, stems and inflorescences of dill. You will also need spices. Peppercorns, mustard seeds.

To pickle cucumbers, you will need to first sterilize the jars and lids. Place herbs at the bottom of the jar, you can add a clove of garlic and spices. Fill the jar tightly with cucumbers. Add garlic between cucumbers.

To cook the brine, take water at the rate of half a liter of water per liter jar of cucumbers. You can put leftover greens in the brine. Boil the brine. Pour hot brine into jars. Let the brine jars sit for five minutes.

Drain the brine from the jars back into the pan. Add salt and sugar to the drained brine and mix well. Place the pan on the fire and bring to a boil. Cook until sugar and salt are completely dissolved in the brine. Pour vinegar into the hot brine and quickly fill the jars with cucumbers with the prepared brine. Immediately roll up the lids on the jars. Cool and store in a dark place. Bon appetit.

Berlin-style pickled cucumbers

A very interesting German recipe. Canned cucumbers are tasty and crispy.

Energy value

For 1 serving of the finished product:

calorie content – 16.2 kcal;
proteins – 2.7 g;
fats – 0 g;
carbohydrates – 1.2 g.

Number of servings

– 7

Preparation time

- 4 hours

Cooking time

- 2 hours

Ingredients

cucumbers – 1 kg;
carrots – 2 pcs.;
onions – 2 pcs.;
garlic - 2 cloves in each jar;
dill - one umbrella in each jar;
cold water – 1 liter;
salt – 1 tsp;
sugar – 2 tsp;
vinegar (not citric or acetic acid) – 40 ml.

Step-by-step preparation

Cucumbers need to be washed and soaked in cold water for 3 hours. During this, place slices of peeled carrots, chopped onions, garlic and dill on the bottom of a liter jar.
After this, you need to trim the ends of the cucumbers and place them in clean, sterilized jars. You also need to add salt, sugar and vinegar to the jars, and then fill them to the top with cold water.
Next, you need to put jars of cucumbers in a deep saucepan and cover them with lids. Then you need to pour cold water into the pan so that it reaches the shoulders of the jar. The water in the pan is brought to a boil, after which the jars remain in boiling water for 3 minutes and then removed.
The jars need to be closed with lids, turned upside down, wait until they cool down, and then move them to a dark, cool room with the lid up.

Pickled cucumbers Berlin style Uncle Vanya recipe. Pickled crispy cucumbers for the winter in jars

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Berlin style cucumbers, crispy (like “Uncle Vanya”)

Ingredients:

Preparation:

Pickled cucumbers for the winter - recipe with citric acid

Required Ingredients

winter cooking recipe, storing pickled vegetables

Features of the recipe for pickled cucumbers “Uncle Vanya” in Berlin for the winter

Required Ingredients

How to choose and prepare vegetables

Rules for preparing containers

Pickling process

How to choose and prepare vegetables

Rules for preparing containers

Pickling process

Testing Globus pickled cucumbers

How and for how long can you store it?

Recipe for “Store-bought pickled cucumbers”:

Testing pickled cucumbers “Tablecloth-self-assembled”

Preparation of pickled cucumbers:

Berlin-style pickled cucumbers

Energy value

Ingredients

Step-by-step preparation