10 delicious recipes for crispy, pickled cucumbers for the winter

Pickled cucumbers are one of the most common winter preserves. Crispy and flavorful, they make a wonderful addition to any side dish during cold weather, and are used in salads and other dishes. There are many recipes. We've selected the most delicious and tried-and-true.

What cucumbers to use for cooking

To make delicious and crispy pickled cucumbers, choosing the right marinade isn't enough. The cucumbers themselves are crucial.

When choosing cucumbers for pickling, pay attention to:

Peel color

The brighter and more intense the color, the younger the cucumber. Just a couple of years ago, yellow skin was thought to be a sign of bitterness in cucumbers. But today, many varieties are completely yellow, and this doesn't affect their taste in any way;

Pimples

Cucumbers with black pimples are best for pickling. There's even a saying that these cucumbers never explode. If the pimples are white, the cucumber is a salad variety and not well suited for winter preservation;

Peel

It's not advisable to use a fish that's too thin for pickling. Ideally, it should be soft enough to be pressed with a fingernail without piercing.

Cleanliness

Cucumbers should be sold in their natural state. Bits of soil and other impurities are acceptable. However, if they're so clean they're shiny, there's a risk that spoilage has already begun. It's impossible to check each cucumber for quality, so it's best not to use these cucumbers for pickling.

How to make pickled cucumbers crispy

I really want my pickled cucumbers to be crispy. This is a sign of both the quality of the preparation and the professionalism of the cook. Choosing the right cucumbers is half the battle, but it's also important to follow these guidelines:

• Even freshly picked cucumbers can benefit from a quick revival. To do this, place them in a container of cold water for at least 50 minutes. Well or spring water is best, but tap water will work in a pinch. Just let it sit for a couple of hours first.

• do not pack the cucumbers too tightly into the jar;
• Cucumbers should be stored at a temperature no lower than 0 degrees Celsius. At sub-zero temperatures, they will freeze, and when defrosted, they will lose all their firmness.
• The vinegar must be at least 9%. If you are unsure of its quality, it is better to replace it in the recipe with vinegar essence.

Every homemaker has their own preferred spice mix for pickling cucumbers. Some add coriander and mustard, others cloves and allspice. But to ensure the cucumbers are crunchy, experienced homemakers recommend adding horseradish leaves or root, dill scapes, grape leaves, or blackcurrant leaves to each jar.

Pickled cucumbers for the winter, crispy in jars

To avoid any unpleasant situations with your preserves, you should not only thoroughly wash your jars and lids but also sterilize them before sealing. If you absolutely don't have time to do this, at least let the jars sit in the sun for a couple of hours and pour boiling water over the lids.

There's a lot of debate about whether to trim the "bottoms" of cucumbers. It's a personal choice. Some believe that this is where the most harmful substances accumulate, others believe that removing them allows the cucumber to better absorb the seasonings, and some skip the trimming altogether, simply pricking the fruit in several places with a knife, toothpick, or needle.

The cucumbers are selected, the jars and lids are ready. Now it's time to try the recipes below to expand your culinary repertoire.

For 1.5 liters

A tried-and-true recipe for pickled cucumbers. They're just the right amount of salty, very aromatic, and have that special flavor. Just remember to preserve them in 1.5-liter jars. Even if you follow all the proportions, they won't turn out as tasty in other sizes. It's a mystery... but it's even more interesting.

For a one and a half liter jar, in addition to cucumbers, you will need the following ingredients:

• 2 small dill umbrellas;
• 2 bay leaves;
• 2 peppercorns;
• 5 black peppercorns;
• 3 cloves of garlic;
• sweet pepper – 1 pc.;
• ux. essence 70% - teaspoon.

Preparation:

For the marinade, use 3 tablespoons of salt and 7 tablespoons of sugar per 3 liters of water. Why 3 liters? Because it doesn't make sense to seal just one jar. This marinade is enough to seal 5-7 jars, depending on how densely they're filled.

Wash the cucumbers, cover with cold water, and leave for a couple of hours. Wash and sterilize the jars and lids.

Peel and wash the pepper and garlic. Cut the pepper into 3-5 pieces. Pour boiling water over the bay leaves and dill for 2-3 minutes, then drain.

Place all the ingredients in the bottom of the still-hot jars. Place the cucumbers on top, cutting off their ends. Don't pack them down. You can stack them vertically and then stack them horizontally on top. Pour boiling water over the jars, close the lids, and let them sit for 10 minutes. Pour the water into a saucepan, bring to a boil, and pour the remaining water over the jars for another 10 minutes. Meanwhile, pour clean water into another saucepan, bring it to a boil, and add salt and sugar.

Drain the water from the jars, add vinegar to each, pour in boiling marinade and roll up.

Store the cucumbers in a cool, dark place. They'll be ready in about a month, but the longer they sit, the tastier they'll be.

For 1 liter

These cucumbers are perfect for salads, such as Olivier salad. Not only are they crunchy, but they also hold their shape well even when sliced, and they're also very aromatic and delicious.

In addition to cucumbers, you will need the following ingredients for each jar:

• horseradish leaf;
• one umbrella of dill;
• 3 cherry and currant leaves;
• 2 sprigs of escarole;
• 7-9 peppercorns;
• one bay leaf;
• a couple of cloves of garlic;
• a third of a teaspoon of lemon acid.

For the marinade, per 1 liter of water, add 2 tablespoons of salt and 3 tablespoons of sugar.

Preparation:

Sort the cucumbers, wash them, and soak them in cold water for 2-3 hours. Wash and dry the jars thoroughly. Add all the seasonings except the citric acid to each jar, then top with the cucumbers, with the ends cut off.

Pour boiling water over the jars. Let sit for 10 minutes, then drain. Add salt and sugar and bring to a boil. Add 1/3 teaspoon of citric acid to each jar, pour boiling water over them, and seal.

With citric acid

Even a new cook can use this recipe. The jars won't explode, and the cucumbers will be so flavorful that everyone will be begging for the recipe. We recommend preserving them directly in three-liter jars. You can never have too many of these cucumbers on the table.

At the bottom of each jar you need to put a couple of dill umbrellas, a sprig of parsley, a couple of cherry and currant leaves, 3-5 cloves of garlic, and a few allspice peas.

Peel and slice one carrot and one hot pepper. Arrange in layers, alternating with cucumbers.

Fill the jars to the top with boiling water and let them sit for 10 minutes. Drain the water, add salt and sugar at a ratio of 2 tablespoons salt and 3 tablespoons sugar per 1.5 liters of water, and bring to a boil. Add a teaspoon of limpet acid to each jar, pour in the boiling brine, and immediately seal. Invert the jars and let them cool.

You shouldn't try these cucumbers before 2-3 months have passed. They simply won't have time to marinate.

Sweets without sterilization

A simple recipe that always produces perfect cucumbers! They'll have a truly unique flavor. Sweet with a slight spiciness and a pleasant, lingering aftertaste, they'll complement both everyday meals and festive table settings.

For a three-liter jar you will need the following ingredients:

• cucumbers – about 2 kg;
• horseradish leaf;
• a few sprigs of dill;
• 6 grams each of celery and parsley;
• a few cloves of garlic;
• one bay leaf;
• 2-3 slices of hot pepper.

For the marinade, you need to take 90 g of sugar, 40 g of salt, and 200 ml of 6% apple cider vinegar per 800 ml of water.

Preparation:

Soak the cucumbers in water for 2-3 hours. Then, place them in jars along with the other ingredients and pour boiling water over them for 5-8 minutes. Drain the water and add salt, sugar, and vinegar. Bring to a boil, pour the water over the jars, and seal immediately. Turn the jars upside down and let them cool, wrapped in a warm blanket or an old jacket.

For storage in the apartment

It's easier to store food for the winter in a private home. Everyone has either a pantry or a cellar. But in an apartment, storing enough food for the winter is problematic.

This pickling recipe can be used without fear of the jars exploding at room temperature.

For a three-liter jar, in addition to cucumbers, you will need the following ingredients:

• horseradish root the length of a finger and preferably at least one leaf;
• 3-5 cherry and black currant leaves;
• large "umbrella" of dill;
• a few allspice peas, optional;
• 3 tablespoons sugar;
• 1.5 tablespoons of salt;
• 100 ml vinegar 9%.

Preparation:

Place all ingredients, including salt, vinegar, and sugar, in a jar. Cover with cold water and place in a double boiler, covering with a sterilized lid. Let it sit until the cucumbers change color. Then immediately roll up the jar, turn it over, and wrap it up until it cools completely.

With mustard

Mustard seeds impart a piquant flavor and a subtle, refined aroma to pickled cucumbers. And they themselves are delicious.

Place in a three-liter jar:

• 3 black currant leaves;
• a couple of sprigs of dill;
• a tablespoon of mustard seeds.

Preparation:

Wash the cucumbers, cut off the ends and place them on top, shaking the jar regularly so that they fit tightly but do not interfere with each other.

Bring a liter of water to a boil and pour it over the cucumbers. After five minutes, drain into a saucepan, add a few black and allspice berries, a tablespoon of salt, and 2 tablespoons of sugar, and bring to a boil. Add 3 tablespoons of 9% vinegar to the jar, pour in the boiling marinade, and seal.

Recipe for pickled cucumbers "3-6-9" for 3 liters

The easiest way to prepare pickled cucumbers, the proportions of which are also elementary to remember.

Place a few cloves of garlic, a sprig of dill, and a horseradish leaf in the bottom of a clean, dry three-liter jar. Place the cucumbers on top, having washed them thoroughly and trimmed the stems if desired.

Pour boiling water over the jar and let it cool almost completely. Then drain the water and bring it back to a boil. Add 3 tablespoons of salt, 6 tablespoons of sugar, and 9 tablespoons of vinegar directly to the jar. Pour in the boiling water and seal.

Finger-Lickin' Pickled Cucumbers

A wonderful recipe. These cucumbers are a ready-to-eat appetizer, and we recommend making several servings at once—they'll be gone in no time.

Preparation:

Wash and peel exactly 4 kg of cucumbers. Cut large cucumbers lengthwise into 3-4 pieces, and medium ones in half. Place in a saucepan. Add a finely chopped bunch of fresh parsley, a cup of oil, a cup of 9% vinegar, a cup of sugar, 100 grams of salt, and a spoonful of ground black pepper. Peel a medium head of garlic, cut it into small slices, and add it to the saucepan. Mix everything together and let it sit for 4-6 hours.

Then, arrange the cucumbers in half-liter jars, fill them to the top with the marinade formed from the juice and seasonings, cover with lids, and sterilize for 20 minutes. Then, roll up the jars and wrap them in a warm blanket until cool.

Pickled cucumbers for the winter, just like in the store

Many housewives have their own signature recipe, and those who haven't yet found one sing the praises of store-bought cucumbers. They have their own unique flavor, but making them at home is quite easy.

Start by choosing cucumbers. They should be small, a little longer than a finger. Gherkins are ideal. Soak the cucumbers in water while you prepare the jars. Ideally, use 1-1.5 liter jars. Wash them and be sure to sterilize them.

Preparation:

Place cucumbers in each jar and pour boiling water over them. Once the water has cooled, pour it into a saucepan. Add 3-5 allspice berries, a teaspoon of mustard seeds, a bay leaf, a couple of cloves of garlic, and a small sprig of dill to each jar.

Add 6-7 tablespoons of sugar, 2 tablespoons of salt, and 2 tablespoons of vinegar per liter of boiling water. Pour the water over the cucumbers, leave them uncovered for exactly 3 minutes, and then seal.

With vodka

Vodka has only recently become popular for preserving cucumbers, but even our grandmothers added moonshine to their preserves.

Vodka not only acts as an antiseptic and significantly extends the shelf life of preserves, but also makes them just the right amount of crispiness.

Preparation:

Place horseradish, garlic, and other seasonings in a three-liter jar. Place cucumbers tightly on top and pour boiling water over them. Drain after 15-20 minutes. Add 2 tablespoons of salt, 3 tablespoons of sugar, 50 ml of vinegar, and 50 ml of vodka to each jar.

Pour boiling water into the jar and roll it up immediately.

Cooking tips

Pickled cucumbers are sure to turn out well. But to avoid the most common mistakes most home cooks make and get great results the first time, follow these guidelines:

• Be responsible when choosing the cucumber variety;
• Before you start preserving, carefully sort the fruits;
• It is advisable to wash jars with baking soda and then sterilize them;
• Before rolling up, the lids must be sterilized or at least scalded with boiling water;
• After sealing, the jars must be turned upside down and wrapped until completely cool;
• Don't pack the cucumbers too tightly, otherwise they won't be crispy;
• vinegar, essence or citric acid used during pickling must be fresh and not weathered;
• Pickled cucumbers "ripen" for several months. Don't open the jars for a couple of weeks after canning.

Be sure to try the most delicious and proven pickled cucumber recipes. Your efforts will not be in vain. You and your loved ones will appreciate the treat.