Preserving crispy cucumbers for the winter without sterilization. The most delicious crispy cucumbers for the winter. Family proven recipe! Without horseradish and sterilization. Video on how to pickle cucumbers in jars without vinegar

Sort the cucumbers by size. Soak the cucumbers for 5-6 hours in cold water. Then wash and trim the spouts on both sides of the cucumbers.

I sterilize jars for pickled cucumbers like this: I put a tablespoon in the jar so that the jar does not burst (the spoon takes away part of the water temperature) and pour boiling water (about 1 glass), shake the jar so that the boiling water flows over the walls of the jar around the entire perimeter, then I dip the already heated jar into a bowl of boiling water and swirl it so that all the walls are doused with boiling water. I take the jar out of the boiling water - that’s it, it’s ready for seaming. Place horseradish leaves, several currant and cherry leaves, 1 dill umbrella, 1 bay leaf on the bottom of the jar.

Cut the garlic cloves into slices and place in a jar, add hot pepper to taste and peppercorns.

Fill the prepared jars with cucumbers, placing them tightly next to each other. I pour 1 teaspoon of mustard powder or mustard seeds into the cucumbers (mustard will help disinfect the cucumbers). Place 1 dill umbrella, 1 bay leaf, remaining currant and cherry leaves on top of the cucumbers.
Pour boiling water over the cucumbers, cover the top with lids for rolling (the lids must first be boiled for several minutes) and leave to warm up for 25-30 minutes.

Fill the entire contents of the jar with boiling water, roll up the lid, turn it upside down and wrap until it cools completely. Crispy pickled cucumbers, prepared for the winter without sterilization, can be easily stored in a city apartment (without the use of a cellar).

Happy cooking to you, hostesses!

Every housewife who decides to prepare cucumbers for the winter by canning certainly dreams that she will succeed. crispy pickled cucumbers for the winter, juicy and moderately sour. The way the marinated ones turn out will depend on several factors. First of all, from the cucumbers themselves. The most ideal cucumbers for canning are small cucumbers that were recently picked from the garden.

Such cucumbers are the juiciest, which means that during heat treatment they will retain more juices and will not wrinkle. Therefore, when you bring cucumbers from the market or store, try to preserve them as quickly as possible. If it so happens that time is lost and the cucumbers have wilted and lost their elasticity, give them a “bath.”

Pour cold water over the cucumbers and leave for 5-6 hours (or overnight). As a result of this simple procedure, the cucumbers will be saturated with moisture and become juicy and elastic. The second nuance that will indirectly affect the quality of pickled cucumbers is the method and technology of pickling.

You can pickle cucumbers for the winter with or without sterilization. Like most housewives, I do not like to use sterilization, especially in the process of canning vegetables in marinade - tomatoes, cucumbers, zucchini, and so on. Therefore, today I offer you a simple and affordable recipe for the winter without sterilization.

Pickled cucumbers for the winter without sterilization This recipe will be prepared by pouring it three times.

Ingredients for one liter jar:

Cucumbers – approximately 6-7 pcs.,
Dill – 3 sprigs or 2 umbrellas,
Currant leaves – 3 pcs.,
Parsley – 2-3 sprigs,
Garlic – 3-4 cloves.

For marinade per liter of water:

Salt – 1 tbsp. spoon,
Vinegar – 4 tbsp. spoons,
Sugar – 2 tbsp. spoons,
Black peppercorns – 4-5 pcs.

Pickled cucumbers for the winter without sterilization - recipe

Wash the dill, parsley and currant leaves. Peel the garlic cloves.

Wash quart canning jars thoroughly. In order to be sure that the jars will stand and not explode in a couple of days, they must be sterilized. Do it in a way that is convenient for you. Place black currant leaves, parsley, dill and garlic cloves on the bottom of sterile jars.

Wash the cucumbers thoroughly. Cut off the base near the stalk. Place the cucumbers tightly in the jars.

Boil water in a kettle. Pour hot water over the cucumbers. Cover the jars with lids. After five minutes, drain the water. Pour boiling water over the cucumbers again. After 5 minutes, drain the water into the pan. The marinade will be prepared based on this water. Be sure to measure the water drained from the cucumbers with a liter jar so that you know how much salt, sugar and vinegar to add to it.

Add sugar and salt to the cucumber water.

Pour in vinegar.

Add black peppercorns.

Boil the marinade for 5 minutes. Pour hot marinade over cucumbers.

Roll up the jars with tin lids. For this recipe for winter pickles, you can use not only metal lids designed for sealing with a key, but also screw or nylon lids. Cucumbers covered with such lids are also well stored.

Jars with pickled cucumbers need to be turned over and insulated, covered with a warm blanket or blanket. After cooling, store pickled cucumbers in a cold room for the winter. I will be glad if this recipe for pickled cucumbers for the winter without sterilization you will need it.

Pickled cucumbers for the winter. Photo

Previously, crispy pickles were only available to those lucky enough to have their own cellars. After all, cucumbers were salted, or rather fermented, in barrels and stored for the winter in a cool place. Every family had its own secret of pickling, which was passed down from generation to generation. Modern housewives usually have nowhere to store a barrel of cucumbers, and homemade recipes have been lost. But this is not a reason to give up the traditional crunchy cucumber delicacy.

Nowadays, pickles in jars are preserved no worse than in barrels. Using my proven step-by-step photo recipe, you can make real rustic pickled cucumbers “like from a barrel” simply in glass jars.

The set of ingredients is simple. You just need to prepare:

fresh cucumbers;
dill;
horseradish leaves;
black currant leaves;
cherry leaves;
garlic;
salt;
water;
glass jar.

The active cooking time is about 20 minutes and depends on the volume of canning.

How to pickle cucumbers in jars like in a barrel without sterilization

Soak the washed cucumbers in cold water for 1.5-2 hours.

In a clean 3-liter jar, place a horseradish leaf, 2-3 black currant leaves, one cherry leaf, and an umbrella of dill at the bottom. Carefully place cucumbers on top, approximately to the middle of the container. Then add the spices again in the same quantity, plus 2-3 cloves of garlic. Fill the jar with cucumbers up to the neck. On top you should put a couple more cloves of garlic, horseradish leaves, cherries and an umbrella of dill. Fill the workpiece with cold water and add 3 tablespoons of salt on top. We scoop salt into a spoon without a slide, as in the photo.

Salt proportion: 1 tablespoon for each liter of jar volume.

You need to cover the workpiece with a lid or gauze to prevent dust from getting in, and leave for 3 days at room temperature.

At this time, foam will appear on the surface of the brine, which is best removed with a clean spoon a couple of times a day.

On the third day, if the fermentation process has passed, the surface of the brine will be clean. Sometimes, especially in cool rooms, you need to wait another day.

After the cucumbers have fermented, the brine should be boiled for long-term storage. To do this, pour the liquid from the jar into a saucepan and boil it. Pour the boiling brine back into the jar and seal immediately. Turn over while cooling.

After this, country-style pickles in jars are ready for storage. You can store this preparation for the winter at room temperature, and an open jar in the refrigerator.

The recipe can end here, but I want to tell you a few subtleties that the housewife needs to achieve an excellent result. Experienced housewives can skip this part, but with those who are interested, I will be happy to share my experience.

Cucumbers purchased for pickling must be of a variety suitable for pickling. Salad varieties are not suitable. If the cucumbers are purchased, then it is better to make a test batch. Unsuitable cucumbers will become flabby after pickling.
It is better to take coarse and non-iodized salt.
To get spicier cucumbers, you can increase the amount of garlic.
A three-liter jar takes about 1.5 kg of medium cucumbers.
Spices and leaves can also be used dry. Mandatory components of spices are dill umbrellas and currant leaves. Without them, it will not be tasty at all, and the remaining ingredients (garlic, horseradish leaves and cherries) give the preparation a unique aroma, rich taste and slight spice inherent in barrel cucumbers, which were previously prepared in a barrel.
The brine in the jar will be clear, but when shaken it will become cloudy. This is a normal phenomenon, and soon the turbidity will settle again.

Pickled cucumbers in jars are included in many salads and are used in the preparation of pickle soups and side dishes. They are a wonderful independent snack and table decoration.

Pickles in jars - what could be better? Perhaps this is the most popular dish on our table. We are ready to eat them not only on holidays. Moreover, it is a favorite snack for many gatherings with Russian drinks. Or after a bath, take a crispy cucumber from a 3-liter jar and quench your thirst with sour brine. This is real Russian food - cucumber and jacket potatoes. And as you may have guessed, today's episode is dedicated to pickles.

You can pickle cucumbers in different ways. They can be either soft or crispy. Crispy, especially appreciated! It is believed that the most delicious recipe is when young cucumbers crunch like snow underfoot in the cold winter cold. Here they are, my good ones...

The photo shows an option for pickling crispy cucumbers in liter jars

There are many recipes for making pickled cucumbers. Almost everyone who makes pickles brings something to the table.

Here is the most delicious recipe for cucumbers for the winter without sterilization

To pickle cucumbers according to this recipe, we will prepare the following ingredients (the composition is designed for a liter jar)

Cucumbers –1.5 kg
Salt – 2 tbsp. l.
Sugar – 2 tbsp. l.
Black and allspice peas
Garlic – 1-2 cloves
Vinegar 9% - two tablespoons
Hot pepper, garlic
Greens (dill umbrellas, currant leaves, horseradish)

Preparing cucumbers for pickling. It is better to take a small size and with pimples. Place in a bowl or pan and fill with cold water for 2 hours.

Before filling the jars, they must be sterilized and the lids boiled.

Note! What is this recipe called without sterilization. Because only empty jars are sterilized, and with cucumbers there is no longer any need to sterilize them. Although, if there are those who like to have the jars explode enchantingly, and the cucumbers in them become cloudy or spoiled altogether, then the jars may not be sterilized either)

Pour boiling water, cover with a lid and leave for 15 minutes.

After this time, you need to pour the water into a saucepan, add sugar, salt, bay leaf and peppercorns and bring the resulting brine to a boil.

After the brine boils, add vinegar to it and carefully pour into jars. We roll up the jars with lids, turn them over and leave to cool. After this we put it away for storage.

Other delicious recipes:

Recipe for winter cucumbers with citric acid per 1 liter of water. Get crispy cucumbers

In this recipe, we will use citric acid instead of vinegar.

For pickling we take:

Cucumbers (quantity depends on the number of jars, usually 2-3 kg)
Greens (dill, bay leaf)
Garlic - 3 cloves
Allspice

Wash the cucumbers and cut off their tails on both sides.

Prepare spices, herbs, finely chop dill and garlic into slices.

We put it all at the bottom of the jar. Now take the cucumbers and put them tightly in the jars.

Pour boiling water and leave for 15 minutes. After this, pour the water into a saucepan and prepare the brine by adding 2 tbsp. l. salt and sugar. As soon as the brine boils, pour it into jars, adding a teaspoon of citric acid to each. We roll up the jars and leave them to cool, then we put them away for storage.

A few tips on how to make cucumbers crispy

Use either filtered or bottled water for brine.
Cucumbers should be young, green and with pimples.
It is best to soak cucumbers in ice water.
Bitter cucumbers will ruin the entire pickling process.

Cucumbers for the winter in their own juice. Another delicious recipe

In this recipe we will use the juice of grated cucumbers. To prepare this recipe, take:

Cucumbers for canning (small or medium) – 1 kg.
Cucumbers for brine – 1 kg.
Salt – 100 gr.
Garlic – 6 cloves
Horseradish leaf – 3 pcs.
Dill, tarragon
Currant leaves – 6 pcs.

Grate the cucumbers on a coarse grater, add garlic and salt. Stir and leave for 30 minutes to release the juice.

Place dill, currants and tarragon in the bottom of the jars. Then we lay the cucumbers, preferably vertically.

After this, we close the jars with nylon lids and put them in the refrigerator. After 2 weeks you can try.

Bon appetit!

There are many recipes for crispy cucumbers for the winter without sterilization, and many of them are successful. To pickle or marinate vegetables, you can use one of hundreds of different options. But it is difficult to choose among the recipes one that you will use constantly.

In fact, it is not difficult to preserve without sterilization. It is enough to follow a few simple rules and the result will pleasantly amaze you and those around you. These cucumbers, so appetizingly placed in jars and having their natural color, will delight you more than once.

Advice: If you want crispy preserved cucumbers, don’t forget to add horseradish leaves and oak leaves. They are what give the crunch to our favorite cucumbers.

Features and complexity of pickling cucumbers without sterilization

Crispy cucumbers for the winter without aging is one of the easiest ways to prepare this vegetable for the winter, which does not cause any difficulties even for inexperienced housewives. Preservation prepared using this method turns out to be incredibly appetizing and at the same time takes very little time from the cook, which is its undeniable advantage. Sealing without sterilization has a pleasant sweet and sour taste, and additional ingredients that can be used to diversify it add their own interesting flavor nuances.

However, this method of marinating also has its own specific characteristics. In particular, in order for your snack to turn out tasty and please you and your family, you need to be responsible when choosing the main ingredient. In order for the cucumbers to be well soaked in the marinade and be aromatic, it is necessary to choose only young, slightly unripe fruits of small size (7-8 cm) with thin, rich green skin and a large number of pimples. Also, another important nuance is that several hours before the start of actual cooking, vegetables should be soaked in ice water, changing it often. At the same time, the cooler the liquid, the crispier the cucumbers in the appetizer will be.

Your job is simply to follow the directions in the recipe. Then you will enjoy delicious homemade canned cucumbers all winter long.

Advice: Choose small cucumbers with dark pimples. Cucumbers with light pimples will not be used for harvesting

Ingredients

Servings: – +

vinegar 9% 300 ml
dill with umbrellas 12 pcs.
cucumbers 6 kg
water 4.5 l
salt 6 tbsp. l.
sugar 6 tbsp. l.
black pepper 15 pcs.
Bay leaf 3 pcs.
garlic 15 cloves
oak leaves 9 pcs.
horseradish leaves 3 pcs.

Per serving

Calories: 16 kcal

Proteins: 2.8 g

Carbohydrates: 1.3 g

2 hours 0 min.

Video recipe Print

Select cucumbers picked from the garden no more than 1 day ago. Remove ends and soak in cold water for 6 hours.

While the cucumbers are soaking, you need to sterilize the jars in a way convenient for you. We also boil the lids for about 5 minutes. The jars need to be held over steam for 3-5 minutes. This will ensure that the product is stored properly and will prevent possible problems. To preserve the natural color of cucumbers, scald the cucumbers with boiling water and immerse them in ice water for 3 minutes.

Drain the water, boil and pour over the cucumbers again, let stand for 5 minutes. The third time, add bay leaf, sugar, salt and pepper and vinegar to the drained water and boil for 1 minute.

Pour the marinade so that it covers the cucumbers into jars and roll up. Turn over and cover the jars with a blanket. From this amount of ingredients, three 3-liter jars are obtained.

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Advice: We need to fix it

for those who have an oven. It is convenient to prepare the jars in the oven before sealing. Place well-washed jars cold in a cold oven and hold for 20 minutes at 180 degrees. Wait until it cools completely.

Salting without sterilization with parsley Cooking time:

40 minutes 20

Number of servings:

Energy value
calorie content – 85.1 kcal;
fats – 5 g;
proteins – 1 g;

Ingredients

carbohydrates – 9 g.
cucumbers – 2 kg;
parsley – 50 g;
garlic – 25 g;
sunflower oil – 100 ml;
ground black pepper – 10 g;
salt – 45 g;
granulated sugar – 100 g;

table vinegar (9%) – 100 ml.

Step-by-step description of the process
Cut off the ends on both sides of prepared cucumbers, previously soaked in cold water, and then chop the fruits into arbitrary medium-sized pieces.
Divide the garlic head into cloves and, having measured out the required amount of product, peel them and rinse them under a tap with a cool running stream along with the herbs. Then chop the garlic using a fine-hole grater or a special press, and chop the parsley as finely as possible.
At the next stage, take a deep enamel bowl and start preparing the marinade - transfer the herbs and garlic into the container, fill them with table salt, granulated sugar and ground black pepper and pour in sunflower oil and 9% table vinegar, carefully mixing all the ingredients together .
Pour chopped cucumbers into the kitchen utensils with the prepared mixture, carefully stir them with a wooden spatula so that the marinade is evenly distributed over the surface of the fruit, and, covering the bowl with a plate, put it in the refrigerator to steep for at least 5 hours, or preferably overnight.

Advice: After the specified period of time, we pack the resulting aromatic snack into sterile jars, fill it with marinade and roll it with boiled metal lids. This preservation should be stored in a cool, dry and dark place.

Recipe for the winter without sterilization with garlic

Salting without sterilization with parsley 35 minutes

40 minutes 10

Number of servings:

calorie content – 90.6 kcal;
fats – 6.6 g;
proteins – 1.1 g;
carbohydrates – 6.8 g.

Ingredients

cucumbers – 1 kg;
parsley – 50 g;
sunflower oil – 65 ml;
ground black pepper – 15 g;
salt – 25 g;
granulated sugar – 20 g;
table vinegar (9%) – 50 ml.

table vinegar (9%) – 100 ml.

Rinse the pre-soaked cucumbers under running water and, after cutting off the ends, chop them into slices of small thickness (approximately 0.5 cm).
Carefully peel the garlic cloves, rinse under the tap and finely chop with a sharp knife or pass through a press.
In a large container, carefully mix all the ingredients - cucumbers, garlic, granulated sugar, salt and ground black pepper and pour them with sunflower oil and vinegar. After mixing everything so that all the vegetable slices are covered with the marinade, cover the bowl with a lid or plate and leave it like that for at least a couple of hours.
Distribute the finished pickled cucumbers into a dry, sterile container and, after pouring the marinade, close them tightly with metal screw caps or nylon caps.

Advice: Before preparing canning, be sure to wash all seaming containers with baking soda, rinse them under running water and thoroughly sterilize them.

Canned cucumbers without sterilization, prepared according to these recipes, store no worse than sterilized cucumbers, have a great crunch and look like fresh in the jar.

Therefore, there is no need to be afraid of experiments. Feel free to try adding something new and unusual to your usual winter preparations. Every housewife can pickle delicious and healthy cucumbers for the winter!

If you follow the recipe exactly, then everything will work out and you will be happy to cover vegetables this way in the future. Bon appetit!

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