Is it possible to pickle Chinese long cucumbers for the winter: features and recipes

Canned cucumbers

Ingredients (for rolling one three-liter container):

• cucumber – 1.5-2 kg;
• bay leaf – 1-2 leaves;
• black peppercorns – up to 7 pcs.;
• garlic – 2-7 cloves;
• salt and sugar - 3 tablespoons each;
• table vinegar – 3 tablespoons (essence – 1 teaspoon);
• pickling broom - one;
• hot pepper - to taste.

Canning procedure:

1. The cucumbers must be sorted in advance, kept in water for about five hours to soak, then rinsed well.
2. Greens for preservation are washed and placed in a washed, sterilized container at the same time as the garlic cloves.
3. Vegetables are placed tightly and cut into pieces of suitable length.
4. The container is filled to the very brim with boiling water, covered with a lid and left alone for a short time. A little later, the water is poured into the pan, granulated sugar and salt are added, and everything is boiled.
5. At the same time, the jar filled with cucumbers is again filled with boiling water. The re-boiled brine is again poured into the cucumbers.
6. Now vinegar is added, then you can roll it up.
7. The jar is placed upside down, covered tightly with warm clothes, and kept until it cools completely. Vegetables are preserved for the winter.

With mustard

This recipe is known for its taste and is prepared quickly.

Ingredients:

• mustard – 5 large spoons;
• salt – 3 tablespoons;
• granulated sugar – 1.5 cups;
• table vinegar – 250 ml;
• water – 4 glasses;
• bay leaf and allspice - to taste;
• cucumbers

The required components are given for six five hundred gram jars.

Marinating sequence:

1. Wash the cucumbers thoroughly, cut into small pieces, and first remove the skin.
2. We put the prepared vegetables into the washed jars, add a pinch of mustard, add bay leaf and pepper.
3. To prepare the marinade, pour vinegar into the water, let it sit until it boils, add granulated sugar and salt, and continue to cook until they are completely dissolved. Turn off the flame to allow the marinade to cool.
4. Fill the container with vegetables with this brine, cover and sterilize for at least ten minutes.
5. After the jar, you need to quickly roll it up, put the lid down and cover it with a thick blanket.

Before transferring the workpieces to a storage area, you must wait until they have cooled completely.

Features of storing cucumbers

Typically, home preserves are stored in basements or cellars, on cool loggias and in pantries. Pickled cucumbers prepared for the winter are no exception.

If all canning rules were followed when preparing them, then rolled vegetables can be stored for a year at a temperature from +10°C to +18°C, without loss of nutrients. Longer storage periods are not recommended due to the potential loss of flavor and nutrients.

Pickles

For this recipe, it is recommended to choose long cucumbers that resemble snakes.

Components for one one and a half liter glass jar:

• cucumbers – 3 pieces;
• table vinegar – no more than 5 teaspoons;
• cold boiled water – 2-2.5 glasses;
• granulated sugar – 2 teaspoons;
• black pepper – 10 peas;
• garlic – from 3 to 5 cloves;
• dill greens and, if available, a broom for pickling.

Let's preserve together:

1. We put greens and finely chopped garlic cloves into washed and sterilized jars.
2. We inspect and wash the vegetable mass, cut it crosswise to the optimal length and then lengthwise into strips. When laying vegetable strips, keep the container tilted for convenience so that the cucumbers do not fall apart.
3. Pour water into the pan, add sugar and salt, dissolve, pour vinegar. Fill the jar with cucumbers with the resulting brine. If suddenly it turns out to be not enough, add cooled boiled water to the jar cut.
4. We cover the jar with an ordinary lid made of nylon material and keep it in the cold for several days.

Full readiness for use occurs in two or three days.

How to select and prepare ingredients

The quality of pickles depends on the correct selection and preparation of the product. For pickling, fresh, smooth and dense fruits without spots are selected, washed each separately with a soft brush and soaked for 5-10 hours in water, replacing it with fresh water every two hours.

This will make the cucumbers more elastic, crunchy and free them from nitrates. The tails are removed, and the vegetables themselves are cut into small slices 5 cm thick. The jars are sterilized and the metal lids are boiled.

To pickle Chinese cucumbers, in addition to the main product and water, depending on the recipe you will need:

• 9% vinegar;
• sugar;
• salt;
• dill;
• horseradish;
• garlic;
• hot peppers;
• mustard powder;
• black or allspice peas;
• dry bay leaf;
• coriander;
• turmeric;
• currant and cherry leaves.

Horseradish, currant and cherry leaves, as well as dill umbrellas and peeled garlic cloves, are thoroughly washed and dried.

Cooking with red currants

Ingredients:

• currant leaf – 3 pcs.;
• horseradish – 10 g;
• garlic – 3 cloves;
• water – 1 liter;
• salt – 2 teaspoons;
• dill greens – 1 branch;
• cucumbers – 600 g;
• berries – 1 cup.

Cooking sequence:

1. We sterilize glass containers and iron lids, and wash all components thoroughly.
2. Greens and garlic, cucumbers cut to a suitable length, and currants are placed in a pickling container.
3. Add salt to the water, let it boil until it boils, and pour it into a jar. Having covered, wait no longer than five minutes.
4. Now you will have to pour the brine into the pan, wait for it to boil again and pour the cucumbers again.
5. Seal the lid and place the container upside down. Having determined that it is securely sealed, we give it time to cool and send it to a cool place for safekeeping.

"Pickles"

You will need:

• cucumbers (seeds should be small) – up to 1 kg;
• apple cider vinegar – 250 ml;
• granulated sugar – 350 g;
• coarse salt – 3 large spoons;
• turmeric – half a teaspoon;
• black pepper – 10 peas;
• large onions – 2 pcs.

Preparation:

1. We inspect the cucumbers, wash them, remove the ends.
2. Now the vegetable is chopped into thin slices, and the onion is cut into rings.
3. Place cucumber slices and onion rings in a spacious bowl, add salt, mix, and add weight.
4. The next step is to wash the mass.
5. Pour vinegar into a wide saucepan, add sugar, turmeric, peppercorns, bring to a boil, stirring occasionally.
6. Now add the cucumber-onion mixture, stirring, keep it until it boils, put it in glass jars that are still warm after sterilization, fill it completely with marinade, and roll it up.

We prepare cucumbers of non-standard sizes

This method is used to prepare cucumbers whose size is not suitable for the usual pickling, which will later be used to prepare salads or pickles. The recipe is also suitable for Chinese cucumbers.

The amount of ingredients is given for one jar, the volume of which is equal to three liters:

• cucumbers;
• bay leaf - 1 leaf;
• allspice – 10 peas;
• onion – 1 head;
• water – 2 liters;
• vinegar and vegetable oil - 1 spoon each;
• salt and sugar - 2 and 6 tablespoons, respectively.

Let's start cooking:

1. Cucumbers are immersed in water for a couple of hours; it is recommended to refresh the water periodically.
2. The ends of the vegetables are cut off; if the skin is too rough, it can be removed in some places.
3. Vegetables are cut and placed in parts into a prepared jar at three-quarters of the height.
4. To marinate, bring water to a boil, add sugar and salt, and let cool slightly.
5. Jars with cucumbers are filled with brine, vinegar and oil are added.
6. The container is covered with a lid and sterilized for a quarter of an hour.
7. Now roll up the lid and cover the jar with a warm blanket until it cools completely.

Storage is organized in a cold place.

Canning cucumbers for the winter. Delicious recipes in liter jars

In our country, cucumbers have been canned for the winter for a long time. It is important to note that the preparation depends not only on the chosen recipe, but also on the quality of the ingredients. In addition, you need to know some secrets of preparing snacks.

To stock up on the required number of jars, it is recommended to set aside a whole day for canning. It is also necessary to prepare glass jars and lids.

You've probably noticed that each housewife has a slightly different taste of pickled cucumbers, even if they were prepared in the same way. This is explained by the fact that each woman has her own little tricks, in addition, each family has its own taste preferences, so the dosage of spices and herbs may differ.

In this article we will look at the most popular recipes with which you can prepare tasty and crispy cucumbers. If you don’t have your own vegetables, then it is better to buy fruits with “pimples” in the store; they are best suited for snacks.

Canned cucumbers for the winter without sterilization. Very tasty recipe

To prepare tasty and crispy cucumbers for the winter, it is not necessary to sterilize them. If you adhere to canning technology and seal the lids tightly, the snack can be stored for several years.

For a one-liter jar you will need the following amount of ingredients:

• The number of cucumbers depends on their size.
• 2 tsp granulated sugar.
• 2 tsp table salt.
• 2 tbsp table vinegar.
• 2-3 pieces of dill umbrellas.
• 5-8 black peppercorns.
• 4-5 cloves of garlic.
• 10-15 cm of horseradish leaf.
• 5-6cm horseradish root.

Canning process

Cucumbers need to be washed thoroughly and then soaked in cold water for 2-4 hours.

All products need to be washed. It is also necessary to prepare the jars. It is not necessary to sterilize them; just wash them well under running water. Add dill umbrellas and peeled garlic cloves to them.

The horseradish root needs to be peeled, cut into small pieces and placed in jars.

After this, chop the horseradish leaf and add to the rest of the ingredients.

Cucumbers can be trimmed on both sides, but this is not necessary. Place larger fruits vertically on the bottom, and add small cucumbers to the top of the jar. If desired, you can add another umbrella of dill on top. Also add peppercorns and bay leaves to the jar.

Fill the jars to the very top with boiling water. Cover with lids and leave the workpiece for 40-50 minutes. After this, pour the liquid into a bowl; we will need it to prepare the brine.

Place the container of water on the stove and bring the liquid to a boil. After this, add sugar and salt, stir well until all the crystals are completely dissolved. At the very end add table vinegar 9%.

Pour the boiling brine into liter jars and roll the workpiece with a special machine. There is another option - salt, sugar and vinegar can be added directly to the jars, then filled with boiling water, which we previously drained.

Turn the jars over, cover with a towel and leave until completely cool.

This is one of the simplest recipes for pickling cucumbers.

It is important to note that such preservation can be stored for a long time in a kitchen cabinet at room temperature.

Canning cucumbers in liter jars

If you treat your guests with cucumbers according to this recipe, then you will definitely be asked to tell you about the preparation method. Preservation does not require a lot of spices and herbs. The marinade differs from traditional brine, but the cucumbers turn out non-sour and crispy.

For two liter jars you will need the following products:

• 1 kg of cucumbers.
• 1 piece of bell pepper.
• 2 pieces of dill umbrellas.
• 4 peas of allspice.
• 5 black peppercorns.
• 4-6 cloves of garlic.
• 2 pcs bay leaves.
• 2.5 tbsp sugar.
• 1 tbsp salt.
• 1 tsp 70% vinegar.

Cooking method

Cucumbers need to be washed thoroughly. To get rid of white deposits, it is recommended to use a clean sponge. All fruits must be undamaged.

After this, the vegetables need to be soaked in cold water for 1-2 hours.

In the meantime, we will prepare glass jars. They need to be washed with soda and then rinsed. Then sterilize them over steam for 5 minutes, and pour boiling water over the lids. You can use other methods as well.

Place dill umbrellas and bay leaves in a separate bowl. Pour boiling water over them and leave for a couple of minutes. In this case, the aromas are better revealed and transferred to the cucumbers.

Wash the sweet peppers, divide them into two parts to remove the seeds, cut them into small pieces, and then place them in prepared glass jars.

Then we send a bay leaf, dill umbrellas and 2 cloves of garlic. You also need to add peppercorns.

Cut off the butts of the cucumbers. The first row must be laid out vertically. If there is space left in the jar, then you need to lay out several fruits horizontally.

Add 1 clove of garlic and an umbrella of dill to each jar on top. After this, fill the container with boiling water to the very top. Cover with lids and leave for 15-20 minutes.

After this time, you need to drain all the liquid into the pan. It is most convenient to use a lid with holes. You can also make holes in a regular plastic lid.

Boil the water and pour in the cucumbers again so that they warm up well. To prepare the marinade, you need to put a pan of water on the stove, add salt and sugar and wait until they are completely dissolved.

Drain the liquid from the jars again and fill them with marinade, add 0.5 tsp of vinegar essence to each jar. Then the workpiece needs to be rolled up, the container turned over and checked for leaks.

Cover the workpiece with a blanket, wait until it cools completely, and then put it in the cellar, on the balcony or in the kitchen cabinet.

Assorted cucumbers and tomatoes for the winter. Canning for the winter

It is better to preserve tomatoes and cucumbers together, as they complement each other's taste. In addition, this method allows you to significantly save time.

Ingredients:

• 800g cucumbers.
• 1 kg tomato.
• Parsley and dill.
• 10-15g horseradish root.
• 3 cloves of garlic.
• 2 bay leaves.
• Black and allspice peas.
• 3 blackcurrant leaves.
• 1 tbsp salt.
• 3 tbsp granulated sugar.
• 5 tbsp 9% vinegar.

Cooking process

First you need to add spices to a three-liter clean and sterilized jar. Place dill, chopped horseradish root, bay leaf, pepper, peeled garlic cloves, cut in half on the bottom. Then black currant leaves.

Cut off the edges of the cucumbers and place vertically in a jar. Add tomatoes in the next layer and parsley on top. After which, all products must be poured with boiling water. Cover the jar with a lid and a towel. Vegetables should warm up for 15 minutes.

After the designated time has passed, the liquid must be poured into the pan.

Pour boiling marinade over assorted vegetables.

After this, the jars can be rolled up immediately without sterilization. As usual, you need to turn it upside down and cover it with a thick blanket. The assortment turns out very tasty and is an excellent appetizer for any table.

Canned cucumbers with vodka. The most delicious crispy cucumbers

If you want to make real barrel cucumbers at home, then be sure to use this recipe. It's not as popular as other canning methods, but the vegetables are crispy and tasty.

Ingredients for a three-liter jar:

• 1.5-2 kg of cucumbers, depending on size.
• Dill umbrellas.
• Horseradish leaves.
• Amaranth.
• Currant leaves.
• 4-5 cloves of garlic.
• 50g vodka.
• 100g table salt.

Canning procedure

Cucumbers need to be washed well and the ends cut off. If you want them to be crispy, you need to soak them in cold water for a couple of hours.

Place several sprigs of herbs and 5 cloves of garlic on the bottom of a sterilized jar.

Then fill the jar tightly with cucumbers.

The next step is to completely dissolve the salt in the water. Pour the resulting liquid over the cucumber appetizer. Then set the jar aside for 4 days.

When four days have passed, the brine needs to be poured into a saucepan. Place the container on the burner and boil the liquid. In the meantime, fill the jar with cold water, cover with a lid, then shake well, then drain the water.

When the brine boils, it needs to be cooked for about 5 minutes. After this, add vodka to the cucumbers and pour hot marinade over them to the very top.

Now the jars can be rolled up with sterilized lids. Then the container must be turned over to check the tightness. When the workpiece has cooled, it is recommended to put it in a cold place, so they will be stored longer.

As you can see, all methods of canning are simple, so any housewife can use the recipes and prepare cucumbers for the winter.