Berlin-style cucumbers: a recipe for preparing for the winter, storing pickled vegetables

My only cucumber love.

Hello again!
It may feel like I'm always pregnant. But that's not true. But I can easily eat a jar of pickled cucumbers from Uncle Vanya in one go.

In my opinion, these guys are perfect. Starting from the price tag - something in the region of 160 rubles for a jar of 680 grams and a pure product of 380 grams and ending with brine).

The jar is the most ordinary one - glass, lid, stickers, labels))) I know that there is another jar, also Uncle Vanya in Berlin, but I always take only this one and no other.

It’s a bit difficult to open on your own, so you have to either use the help of a loved one or use an opener to slightly pry the lid - let out the air and unscrew it. In my opinion, it would be better if you could unscrew it yourself, otherwise suddenly neither a man nor an opener would be nearby.

The most important thing for me is the composition. For myself, I did not find anything harmful or unnatural in it. Although I would like specifics regarding the spices and herbs included in the composition. And everything is as it should be in the marinade: table salt, vinegar, mustard seeds.

The cucumbers are packed tightly and do not float in the brine like an ownerless fish. In order to get the first cucumbers, you don’t have to poke with a fork for several minutes in the hope of catching a cucumber. And just enough brine to make the marinade. After eating all the cucumbers, about a third of the jar remains in the brine.

It may be important to someone, but all cucumbers are approximately the same size. Sometimes it’s true that it’s a little less or a little more, but overall it’s rare. But what really makes me happy is that for the most part they are even. Not a dow, not a ring, not wrapped, but straight) It’s convenient to cut into a salad). Well, they crunch, of course. Not snotty and dripping down your hands and onto the table. Namely, he took a bite and chewed it - you don’t need to pick up the leaking brine when you bite it with your palm on your chin.)))

Without a twinge of conscience, I pour the brine into a pickle pot - if I happen to be preparing one. To summarize - in soup, in salad, as an appetizer and snack, the brine itself - for the price of 160 rubles - is more than worthy). And in Magnit and Pyaterochka there are discounts on them and then in general for 80 rubles you can give 5))

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Berlin style cucumbers, crispy (like “Uncle Vanya”)

This recipe is unique for its marinade, since it is thanks to it that the cucumbers look like they came from a store.

Very similar to Berlin style cucumbers from Uncle Vanya.

Ingredients:

For marinade per 1 liter of water:

2 tbsp. l. coarse salt 1 tbsp. l. sugar 3 dill umbrellas 5 currant leaves 3 cherry leaves 1-2 horseradish leaves 3 garlic cloves 1 tsp. oak bark 1 tsp. vinegar essence

Preparation:

1. Wash the cucumbers and soak for at least two hours in cold water. Then rinse and dry on a towel.

2. Wash and sterilize jars. Boil the lids.

3. Place the cucumbers very tightly in the jars. It is best to go vertically, but this is not essential.

4. For the marinade, boil purified water. It won't come straight out of the water tap.

5. Pour salt and sugar into boiling water, add washed spicy leaves and dill umbrellas.

6. Place the bowl with the marinade on the fire, but do not bring to a boil.

7. Carefully pour brine into the jars of cucumbers through a strainer so that the leaves do not fall into the jar.

8. Cover the jars with lids and leave for 15 minutes.

9. Then pour the marinade into a saucepan and bring to a boil. At this time, jars of cucumbers need to be wrapped to prevent them from cooling.

10. Put 3 cloves of garlic in each 3-liter jar, add oak bark and vinegar essence.

Smaller jars contain less of everything listed.

11. Pour the boiled marinade over the cucumbers, again through a strainer.

12. Roll up the jars with lids, turn them upside down and cover with a blanket.

After cooling, turn the jars of cucumbers over and store them.

Try making cucumbers using this recipe and you will definitely succeed.

And how much pleasure such a crispy cucumber can bring in winter! Mmmm. Nice, cucumbers!

Good luck with your preparations, a delicious winter and bon appetit!

Pickled crispy cucumbers for the winter in jars

The preparation season is in full swing and we are trying to make everything tastier and bigger. We made honeysuckle and victoria jam. We prepared eggplants and zucchini. We will eat all this in winter, remembering summer. They even salted the tomatoes and made them Korean. But today we will talk about another vegetable.

We all love to open a jar of cucumbers in the cold. You bite them, and they crunch so loudly. And the taste is such that you want more and more. You don’t even notice how half the jar is already left, or even completely empty. But of course I’m exaggerating a little, but it’s very similar to the truth!

These are suitable for both fried potatoes and just round boiled ones. Yes to any dish. Maybe someone eats them with soups? It’s just like we added brine to the hodgepodge. Cucumbers are good for any feast, because they are suitable as a snack for strong drinks.

There are a lot of pickling recipes and they are all different, some of which we have already prepared, such as Korean-style cucumbers or pickled cucumbers in jars. In this article I would like to continue this topic. And so that every housewife writes down in her book not just one option, but several. You've probably already tried my cooking methods, otherwise why write. Here I want to present recipes that can be made in containers of any size, the main thing is to maintain the proportions. The fruits will be crispy and firm. And the brine will not become cloudy! Let's get started?

Required Ingredients

To prepare Berlin-style cucumbers you will need the following ingredients:

cucumbers – 3 kg;
vinegar 9% - 60 ml;
garlic – 6-8 cloves;
hot pepper – 1 piece;
allspice – 5 g;
bay leaf – 6-7 pieces;
mustard seeds - 2 teaspoons;
salt – 2 tablespoons;
sugar – 4 tablespoons.

When preparing the marinade, you should use regular table salt without any additives. Do not use iodized salt.

You can add cherry, grape or currant leaves to each jar. This will only make the taste of the finished cucumbers better.

From the specified amount of vegetables, on average, 7-8 0.5 liter jars or 4-5 liter jars come out.

Pickled cucumbers with vinegar

In this recipe I decided to show how to make it in two liter jars. There is no need to sterilize anything here. but simply treat clean jars with vodka. Of course, if you feel sorry for it or don’t have such a drink, then just wash and steam it. The result will be the same. And your cucumbers will not become cloudy.

Ingredients:

Cucumbers;
Horseradish leaf – 1 pc.;
Dill umbrella – 1 pc.;
Currant leaf – 5 pcs.;
Cherry leaf – 5 pcs.;
Garlic – 4 cloves;
Peppercorns – 1 pinch;
Cloves – 2 pcs.;
Allspice – 3 pcs.;
Bay leaf – 1 pc.;
Salt – 2 tbsp. l. without slide;
Sugar – 1 tbsp. l. with a slide;
Vinegar 70% – 1 tbsp. l.

Preparation:

1. Wash the cucumbers thoroughly. Peel the garlic and pour boiling water along with the herbs for 1 - 2 minutes.

2. Place at the bottom of the jar: leaves of horseradish, currants, cherries, dill, garlic.

3. Next, add the cucumbers. Pour boiling water from the kettle. Cover with a lid and leave for 10 minutes. Then pour the water into the pan. Add the remaining spices, salt and sugar. Let's put it to boil.

4. Fill the cucumbers with brine. We also pour vinegar into the jar. We roll up the metal lids with a special seaming wrench.

You can also use twist lids. They are easy to use and screw very tightly. If it is not new, then there should be no rust on it. In this case, use a new one.

Is it just me or is each option getting easier and easier? The main thing is that it turns out very tasty!

Rules for preparing containers

It is very important to properly prepare the container in which the cucumbers will be placed. This will determine whether the snack can be preserved in proper form until winter.

Glass jars intended for closing should be pre-washed with baking soda and any detergent, then rinsed several times with running water. After this, the jars are sterilized in any convenient way:

in the microwave;
steamed;
in the oven.

After such sterilization, the dishes are placed on the table with the neck up.

Recipe for pickled cucumbers with red currants

A very unusual way. I have been rolling cucumbers using it for several years now and I really like it. No vinegar or citric acid required here. This means that currants provide everything the cucumbers need to keep them throughout the winter. Again I use 1 liter jars. Therefore, the calculation of products is given precisely for this volume. If you make three liters, then increase it two and three times.

Ingredients:

Cucumbers;
Red currant – 0.5 – 1 cup;
Currant leaf – 2 pcs.;
Cherry leaf – 2 pcs.;
Dill umbrella – 1 pc.;
Garlic – 3 cloves;
Sugar – 1 tbsp. l. with a slide;
Salt – 1 tbsp. l. without slide;
Bay leaf – 1 pc.;
Cloves – 1 pc.;
Black peppercorns – 4 pcs.

Preparation:

1. Wash the jars thoroughly and turn them upside down on a towel. So all the water will drain from them.

2. Soak the cucumbers for two hours. Then rinse thoroughly under running water and cut off the ends. Also wash and dry the greens thoroughly.

3. First put cherry and currant leaves into a container. Then dill and garlic. Now the cucumbers, and put the currants along with the branches into the voids. Place it without regret!

4. Pour boiling water over it and leave with the lid on for 15 – 20 minutes. Then pour the water into the pan and add salt, sugar and the remaining ingredients. Boil for 1 minute.

Pickling process

At the bottom of each jar you should put dill, several rings of hot capsicum, 3-4 peas of allspice, 1-2 bay leaves, 2-3 cloves of peeled garlic (large cloves can be cut into several pieces).

A mandatory ingredient must be dry mustard seeds.

Prepared cucumbers are placed tightly on top. Then pour boiling water into the jar, close it with a clean lid and let it sit like that for 20-30 minutes. After time, the water is removed and the vegetables are poured with hot prepared brine.

While the jars are standing, you can prepare the marinade. Salt and sugar in the specified amount are poured into boiling water. The liquid is gently stirred until these substances are completely dissolved. Boiling brine is poured into each jar, not reaching 1 cm from the edge.

At the very end, before closing the lids, you need to add vinegar to each jar (approximately 2 teaspoons for each liter jar).

After this, the jars are covered with boiled lids and rolled up. Then wrap it up and leave it until it cools completely.

If the cucumbers are stored in a cool place, then additional sterilization is not required.

When stored indoors, the workpiece can be additionally sterilized for better preservation. To do this, before rolling, jars of cucumbers and marinade are placed in a deep pan, on the bottom of which you need to put a small towel or any fabric.

Jars covered with boiled lids are filled with hot water up to the neck. Sterilize in this way:

0.5 l – 8-10 minutes;
1 liter – 15-20 minutes.

After this procedure, they take it out and roll it up.

Water for such cucumbers should be bottled or purified using a filter. It is better not to use tap water for canning.

Crispy pickled cucumbers for the winter in liter jars

It is better to choose small-sized fruits in such containers. This way more of them will come in, and they will be eaten much more readily than large ones. And it’s more convenient to prepare in small jars. I took it out, ate it and nothing stagnated in the refrigerator. Especially if you have a small family.

Ingredients for 2 1 liter jars:

Cucumbers;
Horseradish leaves – 1 pc.;
Dill umbrellas – 2 pcs.;
Bay leaf – 4 pcs.;
Garlic – 4 cloves;
Black peppercorns – 6 pcs.;
Allspice – 4 pcs.;
Sugar – 3 tbsp. l.;
Salt – 2 tbsp. l.;
Vinegar 70% – 2 tsp;
Water – 1 l.

Preparation:

1. It is advisable to use freshly picked fruits, but this is not always possible. Place them in a large container and fill them with cold water for 1.5 – 2 hours. This way they will absorb the missing moisture, which will make them very crispy as a result. Then we wash them under running water and cut off the ends. For small ones, you can cut only on one side.

2. The jars also need to be thoroughly washed with soda or detergent. Also wash the greens. Peel the garlic.

3. Place garlic at the bottom of the container - you can cut it into two or four parts; green leaves; dill umbrellas; Bay leaf.

You can take any leaves: horseradish, cherry, currant or grape. This will only improve the taste.

4. Now add the cucumbers. Everyone does it in their own way: some standing, some lying down. There is no difference, but large ones will only enter in a standing position. The main thing is that they are close to each other. This way more of them will fit in, and there will be less space between them. Therefore, you will also need little brine.

5. Now let's prepare the brine. Pour water into the pan and add salt and sugar. We also add black and allspice. Put on fire and boil.

6. Pour 1 teaspoon of vinegar into each jar. Now pour boiling brine up to the neck. Even if it leaks a little. Cover with metal lids and place in a large saucepan with a towel on the bottom. Pour hot water into it up to the hangers of the cans and put it on the fire. After the water boils in the pan, we sterilize our workpiece for exactly 20 minutes.

7. Carefully remove the containers from the water and, without opening the lids, roll them up. Turn over and leave to cool as is.

This preservation can be stored in any dark place. If you did everything correctly, they will delight you with their appearance and taste for a long time.

How and for how long can you store it?

It is very important to observe the storage conditions for canned vegetables. Violation of them will lead to the product being hopelessly spoiled and causing harm to health when consumed.

Any homemade preparations, including Berlin-style pickled cucumbers, should be stored at a temperature from 0 to + 25 degrees in a dry place. In this case, air humidity should not be higher than 75%.

If these rules are followed, a jar of pickles can be stored for up to two years. After this time, it is not recommended to use the snack, even if no external changes are observed.

Once opened, these cucumbers can be stored in the refrigerator for no longer than 3 days.

Recipe for “Store-bought pickled cucumbers”:

Since I prepared these cucumbers last harvesting season, I did not photograph the entire process. That’s why I’m only posting the recipe itself. So, let's begin. The first thing to do is wash the jars and sterilize them; I also carry out this procedure with lids, it’s more reliable. We wash the cucumbers, put them in jars, I take small jars, mostly 1 and 1.5 liters. Boil water and pour boiling water into the jars of cucumbers and cover with lids, let cool. Before filling the jars with boiling water, I pour plain cold water into them and pour them into the pan in which I will prepare the marinade (to accurately determine the amount of marinade). If, for example, we have 5 jars of cucumbers, then that means the same amount of water (how much was with the cucumbers and multiplied by 5). After the water in the cucumbers has cooled, add 5-6 peppercorns, 1 teaspoon mustard beans, 1-2 bay leaves, 1-2 cloves garlic (but I prefer without it, fresh dill, leaves) into the jars. . Pour marinade over everything.

How to choose and prepare vegetables

The taste of the finished product largely determines the quality of the cucumbers used. For pickling, you need to take only ground vegetables that are ripe for the season. Fruits of approximately the same size should be carefully selected. They should be elastic, without damage.

First, the cucumbers must be washed and left for 4-5 hours in clean cold water. During this procedure, the vegetables will absorb the missing moisture, and during the pickling process they will become elastic and crispy. Then they should be rinsed again with clean water.