How to calculate brine in cucumbers. How to pickle cucumbers

Gathered a large crop of cucumbers? Now it's worth thinking about how to recycle it. For canning, we will select small, undamaged, healthy cucumbers. Let's prepare the lids and jars - they need to be washed well and sterilized for a couple or in boiling water for at least 10 minutes. Soak cucumbers in cold water for 6 hours. This is necessary to make the cucumbers strong and crispy. A three-liter jar holds from 1.5 to 2 kg of cucumbers, depending on their size.

To make the cucumbers have a spicy taste, add horseradish leaves, blackcurrant, cherries, dill umbrellas, and garlic to the jar. Before laying, it is always necessary to rinse the herbs well, put them in a bowl and pour boiling water over them. Let stand for 5 minutes and drain. Vinegar or vinegar essence is used for canning, without which the lids on the jars will soon swell and “explode”.

Canned cucumbers in the usual way

It will take:
- cucumbers;
- leaves of cherry, blackcurrant, horseradish;
- dill umbrellas, parsley sprigs;
- black peppercorns;
- garlic cloves;
- salt, sugar;
- Bay leaf;
- vinegar or essence.

Cooking :
At the bottom of the jar we put parsley sprigs, horseradish leaves, black currants, cherries, dill, garlic cloves. Rinse the cucumbers well, cut off the ends and place them on a clean towel to drain the water. Then we lay the cucumbers in a standing position on the bottom of the jar. You need to pack tightly. The next row can be put. The top cucumbers should lie tightly, not protruding beyond the neck of the jar, not rising after the filling being poured. We boil water and pour boiling water into a jar, close the lid and let it stand for 10-15 minutes. Drain and prepare filling.
Filling: for 1 liter of water, add 2 tablespoons (without top) of salt (without iodine and fluorine), 1 tablespoon of sugar, 4-5 black peppercorns, bay leaf. Boil for 3-4 minutes and immediately pour into the jar to the top. Add 2 tablespoons of vinegar (9%) or 1 teaspoon of essence, cover and roll up. Turn the finished jar over and wrap, leave to cool completely.
Note: a three-liter jar takes about 1.5 liters of filling (depending on the size of the cucumbers and the packing density in the jar).
You can not fill the cucumbers twice, but simply put all the ingredients, including salt and sugar, pepper, bay leaf on the bottom, pour boiling water, and then, closing the lid, sterilize for 20 minutes (three-liter jar) from the moment of boiling in water bath. Get a jar, add vinegar and roll up.

Canned cucumbers with onions and carrots

Would need:
- cucumbers;
- garlic cloves;
- parsley, dill umbrellas;
- 1 chopped carrot;
- 1 chopped onion;
- Bay leaf;
- peas of black and allspice;
- 1 teaspoon of essence.

Put garlic, parsley, dill, cucumbers in a jar. Top with chopped carrots and onions, parsley leaves. Pour boiling water over cucumbers, leave for 10-15 minutes and drain. Repeat 2-3 times. For the last time, add 2 tbsp. spoons of salt, 2 tbsp. spoons of sugar, pepper, bay leaf, let it boil for 3-4 minutes and pour cucumbers. Add 1 teaspoon of vinegar essence directly to the jar and roll up.

Canned cucumber slices

Would need :
- cucumbers (only not large and thick), cut into plates along as thin as possible (1.5-2 mm) - 1 kg
- garlic (3-4 cloves);
- refined sunflower oil (4 tablespoons);
- dill greens (grind, 1 tablespoon without top);
- mustard powder - 0.5 tsp;
- ground black pepper - a pinch;
- sugar (1 teaspoon without top);
- water (3 tablespoons);
- salt - 3 teaspoons without top;
- vinegar (9%) - ¼ cup.

Wash the cucumbers, cut off the tips on both sides, cut into plates. Extreme plates-skins are rejected. We put the plates in a large saucepan (bowl). Add chopped garlic and all other ingredients. Stir and cover, let stand for about 1.5-2 hours, so that the cucumbers release juice. Then we lay it out in small jars (0.5-0.7 l) and fill it with juice. Sterilize with covered lids after boiling for 10-15 minutes, then roll up and turn over. Wrap up and let cool completely.
Note: with 1 kg of cucumbers, 2 cans of 0.5 liters are obtained.

In order not to get into trouble in the next season of harvesting pickles, we offer you the top ten recipes and tricks:

1. "Crispy" recipe

Brine:

for 1 liter of cold water (boiled or filtered) - a little more than 1.5 tablespoons of salt

For a 3 liter jar:

1-2 cloves of garlic (cut into circles on the bottom), then cucumbers,

on top of cucumbers - greens: several inflorescences of dill, currant leaves, cherry leaves with sprigs, horseradish leaf

Workpiece:

Wash the cucumbers and pre-soak them in cold water for 4 hours (we do not cut the buttocks of the cucumbers).

Then put the cucumbers in clean jars with spices, pour in brine, close the jars with plastic lids and put in a cool place (the temperature in the room should be about 20 ° C).

After a few days, when the fermentation process begins (the plastic lids on the jars will swell), open the lids to let the air out - then the cucumbers will be crispy. After a day, close the lids again and pickles can be put in the refrigerator.

Such pickles should be stored in a cold place (for example, in a cellar or refrigerator). So they are perfectly preserved all winter and remain crispy (and quite spicy - due to garlic), advises kuroed.com.

2. Mom's recipe

Spices are placed at the bottom of the jar - dry dill, dill greens, horseradish leaves, garlic, black peppercorns, bay leaf.

Then cucumbers are laid and poured with marinade.

The marinade is prepared in a separate saucepan: for 1 liter of water, 2-3 tablespoons of salt, 2-3 tablespoons of sugar. Boil the whole mixture well and add 1 tablespoon of vinegar essence.

3. Spicy cucumbers

Ingredients:

1 kg of cucumbers, 30 g of dill, 10 leaves of celery or parsley, blackcurrant, 1 black pea and 1 pod of red hot pepper.

For brine:

1 liter of water, 3 tbsp. spoons of salt.

Recipe:

Cucumbers are often salted in enamelware and glass jars. Seasonings are laid at the bottom, in the middle and on top. Pick up small cucumbers.

The brine is poured with some excess. A wooden circle (not plywood) or a porcelain plate and oppression are also placed on top.

The dishes with cucumbers are covered with a clean cloth and kept at room temperature for several days.

Then they are transferred to a cold and dark room.

After 10-15 days, brine is added to the brim and covered with lids.

4. Old recipe

They take 10 kg or more cucumbers, wash them in cold water, put them in a bowl and dissolve salt in hot water in proportion to their number (about 50 g of salt per 1 liter of water). Cucumbers are poured with this brine, sprinkled with dill, a blackcurrant leaf, 2-4 cloves of garlic are added.

When the brine has cooled, they take out the dishes with cucumbers in the cellar and put them on ice. A wooden circle is placed on top of the cucumbers and pressed with a clean stone. After 3-4 hours, the cucumbers are ready, writes myjane.ru.

A different ratio of cucumbers, spices and salt gives pickles different taste qualities. Cucumbers pickled according to these two, also old, recipes are very tasty.

Method number 1

For 10 kg of prepared cucumbers, 600-700 g of salt and 500-600 g of spices are taken (including spices 40-50% dill, 5% garlic, and the rest is tarragon, leaves and horseradish root, celery, parsley, basil, leaves cherry, black currant, oak, etc.).

For a sharp taste, it is good to add dried red hot pepper or 10-15 g of fresh.

Method number 2

Prepared cucumbers are placed in jars with a capacity of 3 liters, poured with brine at the rate of 50-60 g of salt per 1 liter of water, covered with lids and kept for 3-4 days at room temperature until lactic acid fermentation begins. Then the brine from the jars is drained and boiled.

Cucumbers are washed, washed greens are added: for a 3-liter jar - up to 40 g of dill, 6-8 cloves of garlic, etc. and pour hot brine. Banks are pasteurized at a temperature of 90 degrees for 12-15 minutes, removed from the water, immediately corked.

5. Aspirin cucumbers

Instead of vinegar - aspirin. There are six aspirin tablets per three-liter jar.

Dill, horseradish, currant leaves, cherry leaves, black pepper (peas) are not put in jars, but are poured with salt water (2 tablespoons of salt per liter of water) in a saucepan and brought to a boil. And with this hot brine, cucumbers are poured twice.

Dill cuttings and leaves remain in the pan.

Before rolling up the jar, vegetable oil is added. Brine never becomes cloudy, jars never explode, can be stored at home. Cucumbers are obtained as if they were plucked from the garden yesterday, as fresh, woman.ru advises.

6. Sweet and sour cucumbers

Fresh spicy greens are placed in a jar: horseradish leaves, dill, tarragon, parsley, celery, etc. Large greens are cut into 2-3 parts. Peel small heads of onions and garlic.

In a liter jar put 2 tbsp. tablespoons of 9% table vinegar, onion, 1-2 cloves of garlic, 2-3 black peppercorns, cloves, bay leaf, 15-20 g of fresh herbs and ½ teaspoon of mustard. Cucumbers are laid and poured with hot filling.

For pouring 1 liter of water, 50 g of salt and 25 g of sugar are required. Sterilize in boiling water liter jars - 10 minutes, 3-liter jars - 15 minutes.

7. Canning with currant juice

Pick up small cucumbers of the same size. Rinse well and cut off the ends.

At the bottom of each jar, put 2-3 black peppercorns, cloves, 1-2 cloves of garlic, a sprig of dill and mint.

Cucumbers set in a jar vertically. Pour in a filling prepared from 1 liter of water, 250 g of ripe currant juice, 50 g of salt and 20 g of sugar.

Bring to a boil and pour into jars. Close the lids immediately and sterilize for 8 minutes.

8. Cucumbers with mustard seeds

For 1 jar - small cucumbers, 1 onion, 1 small carrot, seasonings for pickling, mustard seeds.

For 2 liters of water - 1 tbsp. vinegar, 2 tbsp. l. salt, 8 tbsp. l. Sahara.

Wash the jars well, sterilize (in the oven), boil the lids.

Wash the cucumbers, do not cut off the buttocks and nose, put in a colander to drain the water.

Peel the onion, wash, cut into rings, put on the bottom of the jars. There also put carrots (circles), pepper, cloves, bay leaf and 1 tsp. mustard (peas).

Fill the jars with cucumbers, pour ordinary boiling water, cover with lids and let stand until the water is warm.

Drain the water into a saucepan, boil again, add salt, sugar, vinegar. Be sure to remove the foam. Pour boiling brine over cucumbers and quickly roll up.

Turn jars upside down and wrap until cool.

9. Vigorous cucumbers

Put tightly cucumbers, greens (leaves of black currant, horseradish, cherries, dill stalks and baskets), bay leaf, garlic in sterilized jars.

Pour cold brine (1 tablespoon of salt per 1 liter of water). Leave the jars for 3-5 days without a refrigerator, cover with gauze.

Remove the resulting white coating, pour the brine through a sieve into a saucepan and boil for 20 minutes (it is advisable to measure how much brine turned out). Cucumbers, without removing from the jar, rinse under running cold water 3 times.

Add 0.5 liters of water per 3 liters to the brine + add 1 tbsp. salt. Pour over cucumbers. Roll up. Turn over, leave until the next day, the housewives on pregnancy.org.ua advise.

10. Spicy pickled cucumbers

While the jars are being prepared, you can cook the marinade.

1 liter of water
2 tbsp salt without a slide
1 tbsp sugar also without a slide

Bring it all to a boil and remove.

So we get a hot jar. At the bottom we put prepared greens (leaves of blackcurrant, horseradish, cherries, dill stems and baskets), bay leaf. We lay the cucumbers tightly to each other (very tightly!), Black peppercorns on top, allspice 1-2 peas, again greens and red hot pepper (here attention: if the pepper is whole, then you can put it all, if there are cuts, cracks, then put a thin strip, otherwise then the cucumbers will simply be impossible to swallow because of the sharpness).

Add vinegar 9%:

1 liter jar-2 tbsp.

2 liter jar-3 tbsp.

3 liter jar-5 tbsp.

Pour the marinade in a thin stream

At the bottom of the pan, a tray (or a rag), pour warm water so that the jar is more than half immersed in water. Place lids on top of jars. Cook for about 20 minutes 2 liter jar. You can check the readiness like this: the lids have become hot, the cucumbers have changed color from light green.

We take out the jars, put them on a wooden board. Lay garlic, black peppercorns and a couple of peas of allspice. Marinade topped up to the brim. Roll up. Put the jars upside down, wrap and leave for a day.

Little culinary tricks

Pickled cucumbers should be medium-sized, fresh, with black spines. Cucumbers with white spines are not suitable for canning - they are dessert, perishable varieties. Banks with such cucumbers tend to "explode". Sluggish, "cork" cucumbers are also not suitable. They have lain too long. It is better to salt them for food, without rolling them into jars.

Soak cucumbers in water for 2-6 hours. This procedure will "make" the cucumbers crunchy.

To avoid an "explosive" situation, add a few mustard seeds to the jar. Sometimes use 1 spoon of alcohol or aspirin.

Also, for crispy cucumbers, they add shrimp, and sometimes oak bark.

Cucumbers will not grow moldy, and their taste will even improve if you put horseradish still cut into shavings on top.

The so-called garlic pickles have a sharp and spicy taste - when they are salted, twice the amount of garlic and horseradish is used.

Calories: Not specified
Time for preparing: Not specified

Delicious, strong crispy - the dream of any housewife! But it’s not enough to choose the right variety of cucumbers for pickling, you also need to choose a marinade recipe that you would like. The most important thing in the marinade is the ratio of salt and sugar. And you can cook in different ways: add fresh and dried herbs, garlic, aromatic spices, onions and carrots, parsley, cherry and currant leaves. We offer a recipe for a universal pickle for cucumbers with vinegar 9% concentration per 1 liter of water. Vinegar is necessary for better preservation of the workpiece and to give the marinade a rich sweet and sour taste. The proportions are easy to adjust if you need more water. If you need to make two liters - double the amount of salt and sugar.

Ingredients:

- pure filtered water - 1 liter;
- sugar - 3 tbsp. l. without a slide;
- table salt - 2 tbsp. l. without a slide;
- vinegar - 1 tbsp. spoon in each liter jar.

Recipe with photo step by step:

Bring the water to a boil. Pour salt, dissolve until the crystals completely disperse. If the salt is grayish in color or with impurities, after dissolving, the water for the marinade must be filtered through cheesecloth. Boil again.

Add sugar to boiling water. Stirring, dissolve the grains, let the water boil for one to two minutes.

Pour jars of cucumbers with boiling marinade. We cover with lids (no need to twist, just put the lid on top). Leave for 20-25 minutes to warm up the cucumbers.

Drain the cooled water back into the bowl. Add a little, taking into account the fact that the water has evaporated or absorbed into the cucumbers. Boil over medium heat for two minutes.

We make the second fill, pouring the marinade to the edge of the jar. Also cover and leave for 15 minutes.

Drain the marinade from the jars again, boil. Pour a tablespoon of 9% vinegar into each liter jar.

Pour cucumbers with boiling marinade and immediately twist. Turn upside down, cover with a towel or blanket and leave for 24 hours or until cool.

It is recommended to store jars with pickled cucumbers in a cool dark place, avoiding direct sunlight. Shelf life is not more than two years.
If you cannot use vinegar for some reason, then close it for the winter

Pickles prepared according to this recipe can compete in taste with cucumbers from well-known manufacturers that are sold in the store.

These homemade pickles are delicious, crunchy, and great for salads and appetizers.

How to make pickle pickle brine

For 1 liter water will be required

1.5 st. spoons not iodized salt (other salt is not suitable for rolling cucumbers)
2 tbsp. spoons of granulated sugar (without a slide)
1 st. l. vinegar essence

Depending on how many kilograms of cucumbers are cooked, boil the required volume of water in a saucepan (about 1.5 liters of brine is required for a three-liter jar of cucumbers).

Put the above ingredients into it, let it boil for another minute, then turn it off and cool at room temperature.

At this time, put in the oven for 20 minutes to sterilize cleanly washed jars at a temperature of 110 degrees (no more so that they do not crack).

Preparing Pickled Cucumbers

Wash the cucumbers thoroughly, pour over them with boiling water and immediately drain it.
Wash horseradish leaves twigs dill, peel the garlic (2 cloves per 750 ml jar), also pour boiling water over everything.
cucumbers clean spread by hand over hot sterile jars, put garlic, dill and horseradish leaves, black peppercorns (5-7 pieces per 750 ml jar).
Pour everything to the very top, close the lids pre-sterilized for 20 minutes in boiling water, and put the jars of cucumbers in a container of hot water for 10-15 minutes (putting a rag on its bottom so that the jars do not crack). Jars of cucumbers should be half submerged in water.
After the time has elapsed, remove the jars of cucumbers from the container where they were sterilized (do this carefully and carefully so as not to burn yourself). Crush regular aspirin tablets with a spoon right in the pack, pour it one at a time on each jar of cucumbers, carefully roll up the lids. Place jars of cucumbers to cool under a thin stream of water.

Mistakes when pickling cucumbers

Why do cucumber jars explode?

Heavily contaminated cucumbers should preferably be pre-washed with laundry soap (of course, it must be thoroughly washed off).

If cucumbers, jars, greens are not washed well, then during the storage of cucumbers anaerobic microbes begin to multiply in them, causing fermentation and decay processes.

Bacterial spores die only after 20 minutes at a temperature of 100 degrees. If you sterilize cucumbers at this temperature for so long, they will turn out boiled, not crispy. During the sterilization of cucumbers, such a temperature inside the jar is not reached, so the issue of hygiene must be approached carefully.

If you put salt and vinegar in cucumbers so that they are stored longer, this will negatively affect the taste of pickled cucumbers. Cucumbers will turn out too sour and salty.

Flabby cucumbers for blanks are also not suitable. Salad cucumbers are not used for harvesting for the winter (such cucumbers are smooth, without pimples).

The upper part of the cucumbers that is not filled with brine will turn white during storage and may also deteriorate.

And of course, the lids of the jars of pickled cucumbers must be rolled up firmly. To check jars of cucumbers for leaks, you need to put them upside down and see if the brine flows out. This rule is well known, just do not forget about it.

Pickled cucumbers can be stored for up to two years at room temperature in a dark place (if prepared properly!)

Although, as a rule, they are not enough until next spring, even if there are a lot of pickled cucumbers.

Hello friends!

How do you feel? I see that there is a fighting spirit to make preparations for the winter. And it is right! A full cellar of various pickles, marinades and very warms the soul in the cold season. It also feeds the whole family. Especially when nothing grows in the garden anymore.

As you know, stocks are replenished with what is first ripe. Usually these are greens, radishes and cucumbers. We will talk about the last green crunches in this article with recipes. And most often, they are preserved for the winter by salting or pickling. At the same time, different spices and seasonings are combined. Housewives make assorted with other vegetables.

There are a lot of options, but crispy cucumbers are not always obtained. By trial and error, you can, of course, achieve the perfect result. But it is better to know the secrets and nuances of proven recipes for pickling delicious cucumbers.

There are a few tips before you start cooking. If you follow them, then you will always have an unsurpassed snack on the table. By the way, here they are:

Pickling cucumbers are best used up to 10 cm in size;
vegetables harvested from the bush a day before cooking are especially crispy;
before preservation, gherkins are soaked for 3-6 hours in cold water;
garlic is added in moderation, otherwise the cucumbers will turn out to be soft;
a particularly tasty marinade is obtained by adding currant and cherry leaves to it.

Recipe for crispy cucumbers for the winter in jars

An easy way to pickle crispy gherkins, I'm sure you'll love it. A small set of ingredients - and a delicious snack for the winter is ready!

It requires sterilization of jars in boiling water already with blanks. But here I propose to look at my other note, which describes 5 unpretentious ways. Choose any one you like.

We need:

Small cucumbers - a few 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 per 1 liter:

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

Cooking:

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

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

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

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

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

4. We wash liter jars with a sponge and soap. Preferably even with household, as it disinfects well.

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

6. We clean the garlic from the husk and put a pair of cloves on each liter jar.

7. We also add 5-6 black peas and 2 peas of allspice. Add laurel leaves. Optionally, you can also put a few stars of cloves or mustard seeds.

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

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

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

11. We put a large pot 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 from the boil. This additional sterilization will ensure the safety of the product.

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

12. We put 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 cools down, you can remove the blanks in a cool and dark place.

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!

Sweet cucumbers pickled in 1 liter jars

Often hostesses are looking for recipes for pickled cucumbers in 1 liter containers. And it's very convenient. The exact amount of ingredients is calculated. And from the point of view of optimality, it is much easier to open and eat a liter jar than to immediately open a 3-liter container.

And in this case, I found a good and simple option. Let's watch a video with a proven recipe over the years.

Method for pickling vegetables without sterilization

The cooking process without additional sterilization significantly saves time and effort. Therefore, this is one of my favorite ways to prepare a delicious snack. At the same time, the taste of the dish does not change at all. And the jars themselves are in the basement right up until another summer.