A simple recipe for pickling sweet cucumbers

For marinade: water - 4 l; salt - 6 tbsp. l .; sugar - 1.5 tbsp .; vinegar - 2 cups.

2 cans per 3 liters 2-3 hours

1. Cucumbers are washed in two waters, then soaked in cold water for several hours.
2. Then the water is drained from the tank, and each cucumber is cut off on both sides by several millimeters.
3. Seasoning and spices are pre-prepared: dill umbrellas, pods of hot pepper and leaves are washed under running water and cut into large pieces, the garlic is sorted into slices and peeled.
4. While the cucumbers are soaked, two three-liter jars are washed well with soap, rinsed and sterilized over hot steam or in the oven (microwave).
5. At the bottom of sterilized and cooled cans, garlic slices are placed, cut into several parts pods of hot pepper, peas of black and allspice, dill umbrellas and fragrant leaves of cherry and currant.
6. Cropped cucumbers are laid in a container so that as little free space as possible remains in it.
7. Simultaneously with filling the cans, boil water on the stove. After boiling with boiling water, carefully and slowly fill the containers with cucumbers, the neck of each of them is temporarily covered with lids for seaming.
8. Next, prepare the marinade: fill the pot with water, add salt and sugar to the same place. Bringing to a boil, reduce the heat and boil the marinade for 5 minutes. Add vinegar, bring to a boil again and turn off the heat.
9. Already slightly cooled hot water is drained from the containers and filled with hot marinade.
10. The cans are rolled up with a seaming key and set upside down to check the tightness of the seaming. If the lids pass the brine, they are rolled again. Ready preservation is wrapped in a blanket for a day until it cools naturally.

No sterilization

1 can of 3 l30 minutes

1. The cucumbers are thoroughly washed, after which they are left for 3 hours in ice water.
2. Vegetables are taken out of the liquid, you do not need to trim the tails.
3. A three-liter jar is well washed and turned over to drain moisture.
4. At the bottom of the container, chopped leaves and pieces of horseradish root, dill umbrellas are laid, a pile of coarse salt is poured into the same.
5. Then, tightly, preferably without unnecessary voids, put vegetables into the tank, pour a stack of vodka and add the cold shoulder water to the tank for the shoulders. You can also use filtered water.
6. The bottleneck is tied with gauze, and the jar itself is installed in a small tray (bowl). Within two to three days, the contents of the container will wander, therefore, the brine may spill.
7. After three days, the brine is carefully poured into a pan, boiled and again returned to the container.
8. After the salting has cooled, the neck is tightly corked with a plastic lid and lowered for storage in the cellar or basement.

Assorted Tomatoes

Marinade (based on one three-liter jar): salt - 3 tbsp. l (without slide); sugar - 6 tbsp. (without slide); apple vinegar (9%) - 6 tbsp. l .; water - how much is obtained after draining from cans.

3 cans per 3 l35–40 minutes

1. Washed cucumbers are cut on both sides.
2. Tomatoes, leaves, herbs and hot peppers are washed and laid in a colander to drain water. Slices of garlic are peeled, onions are cut into thick rings, bitter pepper (without removing seeds) is cut into 3 parts.
3. Cans are washed with soap, then in clean water, and then sterilized in the oven or microwave.
4. Two thick onion rings, 2 cloves of garlic, 0.5 teaspoon of a mixture of peppers, one slice of bitter pepper, herbs and leaves are placed in each container. Gherkins and tomatoes are stacked on top of everything.
5. A pot with 5 liters of water is installed on the stove, which must be brought to a boil.
6. Boiling water is gradually poured into containers with vegetables, cover the neck and leave to warm for 15–20 minutes.
7. A little cooled water is drained from all cylinders and again brought to a boil, then sugar and salt are poured there. Stir, wait until the mixture boils, and add apple cider vinegar. After boiling the marinade with vinegar, the fire is turned off. Hot marinade is poured into jars of vegetables, rolled up and turned over to check for leaks.
8. It is not necessary to wrap the assorted vegetables, preservation remains in the room until it cools down, after which it is taken out to a cold room (basement, cellar, pantry).

Sweet and Sour Cucumbers

Marinade (based on 1 liter jar): salt - 50 g; sugar - 25 g; vinegar (9%) - 30 ml; mustard seeds - 0.5 teaspoon; water - how much it will merge after warming up.

1 can per 1 liter100-120 minutes

1. Cucumbers are well washed, the tips can be cut off. Parsley and dill umbrellas are cut into small pieces. Onions and garlic are peeled, after which the onions are cut into rings, and the garlic is divided into slices.
2. In a washed, but not sterilized liter jar, lay greens, gherkins and spices. They put salt, sugar, mustard seeds and vinegar there, fill the bottle with cold water to the shoulders and cover the neck with a tin lid.
3. Pasteurization follows: put a double towel on the bottom of a large pot; a prepared jar of vegetables is placed on it. Cold water is carefully poured into the pan so much that its level reaches the shoulders of the pasteurized container. Depending on the volume, 3 to 5 cans can be placed in one pan. A pan with liter jars is put on fire, brought to a boil and kept on low heat for 8-10 minutes.
4. Cans, using kitchen potholders, are carefully removed from hot water and rolled up with a seaming key. Wrap pasteurized sweet and sour cucumbers is not necessary.

With citric acid

Marinade (per 1 liter): salt - 2 tbsp. (with a small slide); sugar - 2 tbsp. (with a small slide); citric acid - 2 tsp; water - how much it will merge after warming the gherkins.

1 can of 3 l 1 hour

1. The washed can and lid are sterilized in the microwave for 7 minutes or in the oven for 15 minutes at a temperature of 150 ° C.
2. Cucumbers, herbs and fragrant leaves are washed under running water, garlic is peeled. Cucumbers are cut on both sides.
3. All these ingredients are placed in a jar, after which it is poured very hot water in the neck and left for 15 minutes to warm up.
4. After warming up, the water is drained from the jar into the pan, where the marinade will be prepared, and the jar is covered with a lid.
5. Salt and sugar are added to the drained water, stirred, brought to a boil. While the marinade is boiling, two teaspoons of citric acid are poured into a jar of cucumbers. Citric acid is measured as a spoon takes, that is, with a small slide.
6. The boiled brine is poured into a jar, after which the jar is rolled up and wrapped in a blanket for knocking.

With sweet pepper and onion

Marinade (for one three-liter jar): salt - 2 tbsp. (without slide); sugar - 3 tbsp. (without slide); mustard in grains - 1 tsp; vinegar concentrate - 1 tsp; water - 1.5 l.

1 can of 3 liters from 1.5 to 3 hours

1. All vegetables and greens are washed, after which the tips of the cucumbers are cut off, the onions are peeled and cut into rings, the garlic is peeled, the tomatoes are made several punctures on the skin, and the bell peppers are cleaned of seeds and cut into strips.
2. The glass container is washed with hot water and laundry soap (soda), washed in clean water and sterilized in the oven or microwave.
3. All of these ingredients are placed in a three-liter container, alternating vegetables, spices, parsley, dill.
4. A container of vegetables is poured with freshly boiled water, left in this position for 20 minutes.
5. While the vegetables are warming up, they prepare a marinade: a mixture of water, salt, sugar and vinegar, mix well and bring to a boil. Before pouring the finished marinade into vegetables, one teaspoon of mustard seeds is poured there.
6. The container is rolled up with a can opener, checked for tightness of the lid, and then left in the room until the jar with vegetables cools down. Store in a cool place.

With horseradish

To prepare the marinade you need: salt - 3 tbsp. (without slide); 9% vinegar - 150 ml (1.5 piles); water - how much it will merge after warming up.

1 can for 3 l 50-60 minutes

1. The jar is thoroughly washed inside and out with soapy hot water, rinsed and sterilized with a lid.
2. Gherkins are washed, then they are poured with ice water for soaking for 3 hours.
3. The garlic head is taken apart into slices and peeled off the skin, and the tips of the cucumbers are cut off. A large leaf of horseradish is cut into segments of 3-5 cm, the horseradish root is cut into several parts.
4. All laid out in a jar, pour boiled water and left to infuse for a quarter of an hour.
5. After warming up, the liquid is drained from the can into the pan, the ingredients of the marinade are added and brought to a boil. After which vinegar is poured, boiled until the first bubbles appear and removed from the stove.
6. Vegetables are poured with hot brine and rolled up the container with a can wrench. The finished workpiece must be wrapped in a blanket for 6-7 hours for additional warming. In the morning, a roll of vegetables can be sent to the basement.

Cutted with grapes

To prepare the marinade you need: salt - 1.5 tbsp. (without slide); water - 1 l.

1 can per 1 lot 30 minutes to 3 hours

1. Cucumbers, grapes, horseradish leaf and hot pepper are washed, garlic cloves are peeled. Next, the gherkins are cut into rings 1 cm thick.
2. The jar is well washed inside, and then sterilized in the oven or microwave with a metal lid.
3. Greens and spices are placed on the bottom of the container, then gherkins cut in rings fall asleep, grapes occupy the upper part of the can.
4. The container with vegetables is filled with boiled liquid and left to warm for a quarter of an hour.
5. Meanwhile, the marinade is cooked: all the components are mixed and heated over a fire until it boils. Hot liquid is drained from the warmed cans, quickly poured with marinade and clogged with metal lids using a sealing key.
6. Rolled cans are turned upside down to check for leaks. Ready preservation is wrapped in a blanket and left until the next morning.