How to pickle cucumbers for the winter are sweet. Recipe: Sweet Cucumbers for Winter

I suggest you prepare for the winter very delicious pickled cucumbers. In this recipe, citric acid is used instead of vinegar, and the marinade is made sweetish and thanks to it pickled cucumbers are also slightly sweet. The taste of these cucumbers is such that you can immediately eat the whole jar. Calculation of spices per 1-liter jar.

To prepare a 1-liter jar of sweet pickled cucumbers, we need:

cucumbers - how many will enter the bank;

horseradish leaves - 1-2 pcs .;

2-3 dill umbrellas;

peas - 4-5 pcs .;

allspice - 3-4 pcs .;

3-4 bay leaves;

garlic - 3-5 cloves.

For the marinade to 1 liter of water:

sugar - 150 g;

salt - 40 g;

citric acid - 1 tsp.

Boil water and pour cucumbers over it. Leave for 20 minutes, covered with lids.

After this time, drain the water and measure its quantity. Calculate the amount of salt, sugar and citric acid, based on the volume of liquid. I had 3 cans with a volume of 1 liter and 2 cans with a volume of 850 ml, just got 1 liter of water drained. Add salt and sugar to water, bring to a boil. We add citric acid at the very end. Covers also boil.

Pour cucumbers with marinade and close immediately with lids. Turn over and leave to cool. Cover the banks do not need.

Can be used as cans with screw caps, and with rolling. Pickled cucumbers are crispy and sweet.

Enjoy your work!

And you know that in addition to the usual pickled cucumbers, you can cook sweet cucumbers for the winter? Is it possible? Of course it does! The limitless imagination of the housewives has led to the fact that we are no longer surprised by salted watermelons and mushroom jam. These original snacks have conquered many people. So crispy cucumbers did not avoid such a fate. The whole piece in a special sweet marinade, through which cucumbers acquire a sweetish taste, very unusual for traditional preservation. Cooking sweet cucumbers is no more difficult than our usual pickles and marinades.
The recipe of sweet cucumbers for the winter involves the mandatory sterilization of the workpiece. However, if you do not want to bother with this, you can replace the sterilization with two or three-fold pouring. In this case, cucumbers once or twice filled with hot water and stand up to half an hour. Then the water is drained and poured hot marinade. We will use the classic recipe with the sterilization of the finished product.

1. Wash cucumbers thoroughly and soak for several hours in very cold water. Thus, they are saturated with water and will remain crunchy when preserved. If cucumbers are fresh from the garden, you can skip the soaking procedure.

2. Banks to wash and sterilize over steam or in any other way. Covers boil for a few minutes in water. Allow to cool.

  3. Peel the carrots and cut them into slices, do the same with horseradish root. Peel the garlic cloves. If they are very large, they can be cut into several pieces.

  4. Cooking marinade. To do this, pour water into the pot, add salt and sugar. Bring to a boil, pour in vinegar and boil for another couple of minutes.

  5. While the marinade is warming, fill the jars with spices and cucumbers, tightly tamping to each other. Fill the space between the cucumbers with carrot rings.

  6. Fill the cucumbers with hot marinade and cover them with a lid and immediately proceed to the sterilization of cucumber jars. We take a large saucepan, put jars of cucumbers in it and fill it with hot water. Sterilize workpieces on low heat until the cucumbers change bright green to olive green.

  8. We take out the banks and tightly tighten the lids. We turn upside down and leave in this position to cool. Sometimes banks cover with a towel or something warm, but this is optional.
  Sweet cucumbers are ready for winter.

Cooled jars can be transferred to a cool place for further storage. But sweet cucumbers will come out so tasty that you will not notice how the banks will be empty even before the winter days. Therefore, prepare them in advance as much as possible.

In the summer, we are pleased with the fragrant salad of fresh cucumbers with onions, and for the winter we prepare a variety of pickles from this vegetable we love so much. Crispy sweet cucumbers for the winter will pleasantly surprise and delight us in the salad, and as a snack, they taste quite like fresh, just picked from the garden.

This recipe does not require a lot of time for you to prepare, and it is absolutely not expensive, and pickled sweet cucumbers for the winter are always successful and well stored until spring.

Cucumbers for harvesting choose bright green, small, without brown spots and rot. Soak cucumbers in very cold water for several hours.

Do not forget to let the water stand for several hours before using it for conservation. Since this recipe implies canning without sterilization, process the jars carefully and sterilize in any way that is familiar to you.

If there is no horseradish leaves, you can use the root, well cleaned and cut into small pieces. Some housewives add oak leaves for strength and resilience of the finished cucumbers.

Put garlic whole cloves, it will also be very tasty in this marinade. Sometimes experienced housewives fill the cans in a jar with pieces of carrot. Marinated garlic and carrots will be nice bonuses to crispy cucumbers.

How to cook crispy and sweet pickled cucumbers for the winter

Cucumbers should be well washed with cold water. If the cucumbers were torn off on the day of harvesting, then it is not worth soaking them for a long time (30 minutes is enough). If you were harvesting cucumbers yesterday, then pour them for a few hours, this will allow them to remain crispy. Keep a bowl of cucumbers in a cool place; change the water to keep it warm. Wash or soaked cucumbers, cut off the tips.

Liter jars rinse with soda, sterilize with steam or in an oven at 50 degrees for about 20 minutes. Rinse the greens. Put two leaves of cherries and currants in each jar, and your pickled cucumbers will be fragrant. You can also use sprig of tarragon, parsley, mint for pickled cucumbers.

Always add a leaf of horseradish to the jar when pickling cucumbers, then they will turn out crispy. Cut one large sheet in half and send to banks. Add an umbrella of dill, as well as allspice and black pepper and cloves.

One onion cut into two parts and add to jars, throw garlic cloves, slices of hot and sweet peppers to taste.

Lay cucumbers in jars as tightly as possible.

  Boil water in a kettle and pour boiling water over cucumbers, cover the top with clean lids. Leave it for 10 minutes to warm the cucumbers in the jars. Then pour the water from the cans into the pot and boil again, then repeat the pouring a second time.

Pour fragrant water from cans into a saucepan, add sugar and salt. When the marinade boils, boil for 2-3 minutes.

Pour the vinegar into the boiling marinade, remove from the stove.

Pour cucumbers with hot marinade and roll up the lids. Ready canned food set upside down and leave to cool. Blanket wrap is not necessary. After cooling, remove the sweet cucumbers in the pantry.

Delicious, sweet cucumbers certainly close for the winter, the same marinade can be used for canning zucchini and zucchini.

   Last year, she conducted another experiment with cucumbers - rolled up in 10 different recipes. All year tasted, estimated and chose the most delicious for themselves.
Recipe No. 1. Pickled cucumbers, thermonuclear, acetic-pre-acetic, sweet-sour and crispy.
  Yes, I love such cucumbers. And even my children love these cucumbers. But in this recipe a lot of cucumbers just do not eat. They are of course very tasty, even too tasty. These are the perfect pickled cucumbers for Olivier salad.
  Introduced me to the prototype of this recipe Alain - Sugar - Here is a link to the original - http://provse.forum2x2.ru/t1404-topic
  But I don’t need easy ways, I have to change everything, simplify it and adjust it to myself.
  All recipes for pickles, I try to count per liter of water. It is easier for me to make a ready pickle, and then pour it over the banks, than to put all the ingredients in different-sized cans. I have a great saucepan with a spout, on the inner walls of which there are volume marks - 1 l, 1.5, 2, 3, etc. Very convenient for seaming. The total volume of 6 liters.
  The proportions of brine per 1 liter of water: sugar - 13 tablespoons, salt - 2 tablespoons. l (no slides), vinegar 9% - 250 ml (faceted glass to the brim, above the rim). As well as dill umbrellas, black pepper, currant leaves, garlic.
Technology. I take cucumbers gherkins, wash them well. If not collected today, then soak in a basin of water. I generally like soaking cucumbers, they are better washed. But not for long, half an hour is enough. If purchased cucumbers, their freshness is not known, then you can soak overnight. Banks I do not sterilize. Just wash in the dishwasher (instead of pills I fall asleep 2 tsp soda), fast mode for 30 minutes. If the PMM is busy, I can put it in a microwave for 1-2 minutes (pre-pouring 0.5 cm water in cans). Covers as usual boiling. I put cucumbers, garlic, umbrellas, currant leaves in jars. I do not cut the butt, do not prick I cut only the tails, if strongly stick out. Then cook the pickle. All proportions, except for vinegar. Those. water, salt, sugar, peppercorns. I boil. Pouring cucumbers. I am waiting for 5-10 minutes. Pour the brine back into the pan (have a special lid in the hole for the drain). Again I boil. The second time poured cucumbers. I wait for 5-10 minutes (so that the jar can be taken with hands). Again, pour the brine into the pan. Once again I boil. Add vinegar prescription. And pour cucumbers for the third time. And then spin the banks. I turn and hide under the blanket to cool. Triple fill and no sterilization. I do not like this thing - long, dreary, troublesome. It is easier for me to pour and pour 10 cans at once, than to boil 3 pieces in several passes.