How to cook sliced cucumbers for the winter. Recipes for the winter. Canned sliced cucumbers

Cucumber recipes for the winter

It's time for harvesting vegetables for the winter, and the first to go to the bank, of course cucumbers. Cucumber recipes for the winter varied. Cucumbers can be prepared whole and cut, they are also very tasty and cucumber salads with the addition of various vegetables.

I suggest several recipes for making delicious winter preparations from cucumbers for every taste.

Cucumbers for the winter "Tongues"
Cucumbers for the winter "Bulgarian"
Cucumbers for the winter "Four"

Cucumber salad for the winter without heat treatment "Freshness"

Cucumber salad without heat treatment for the winter

To prepare the salad you will need:

2-2.5 kg - cucumbers;
600 gr. - onions, not pungent, sweet varieties;
Parsley or dill - 1 bunch;
1 large head - garlic;
5 teaspoons - ground black pepper;
7 tablespoons - refined sunflower oil;
200 milliliters - vinegar;
200 grams - sugar;
5 tablespoons - salt.

Let's start cooking:

Step 1. Wash cucumbers thoroughly in water, if necessary, remove dirt with a brush.

Step 2. Pour cold water over clean cucumbers for 3 hours, then drain and let dry on a towel to remove water from them.

Step 3. After that, cut into thin circles and fold into a container.

Step 4. Peel the onion and cut into half rings, not thinly, of medium thickness, and mix with cucumbers

Step 5. Chop the parsley and mix with the cucumbers and onions.

Step 6. Add the rest of the ingredients, oil, vinegar, pepper, sugar and salt.

Step 7. Let it brew for 5-6 hours in a cool place.

Step 8. Pasteurize the jars together with the lids. Cool the jars slightly and put the salad in them and roll up. Put in the cold.

If your basement is cold, then put the jars of salad there right away, if it's warm, then put them in the refrigerator before the cold.

Salad for the winter with cucumbers and tomatoes "Health"

Cucumber salad with tomatoes for the winter

To prepare this salad, take:

2 kg - cucumbers;
2 kg - tomatoes;
80 gr. - onions (hot onions);
8 pieces - allspice peas;
8 pieces - bay leaf;
Dill greens - a few twigs;
half a glass - refined sunflower oil;
Vinegar - half a glass (preferably apple cider);
Sugar - half a glass;
Salt - half a glass;

Let's start cooking:

Step 1. First you need to make a gas station. Put oil, vinegar, sugar, salt, pepper and Bay leaf... Put on low heat and bring to a boil, and immediately remove from heat.

Step 2. Coarsely cut the cucumbers into circles, cut the tomato into several pieces as coarsely. Put everything in the marinade and put on medium heat, boil for 25 minutes.

Step 3. Place in sterilized jars and cover with sterilized lids. Roll up and wrap until it cools.

Cucumber salad for the winter with Ostrinka vodka

Cucumber salad for the winter with vodka

6 kg. - cucumbers;
6 pieces - dill umbrellas;
9 cloves - garlic;
9 each - black and allspice peas;
3 pieces - bay leaf;
3 pieces - currant leaf;
3 pieces - cherry leaf;
3 pieces - horseradish leaf;
3 tablespoons - mustard powder;
3 tablespoons - vodka;
3 pieces - chili peppers;
3 pieces - Bulgarian pepper;

For brine:

250 grams - sugar;
200 grams - salt;
200 grams - vinegar.

Let's start cooking:

Step 1. Wash cucumbers and fill cold water for 3 hours, drain and let the water drain.

Step 2. We wash and sterilize the jars thoroughly.

Step 3. Put in each sterilized jar:

1 cherry leaf;
1 horseradish sheet;
1 currant leaf;
1 bay leaf;
3 pieces of black pepper and allspice;
1 dill umbrella;
3 cloves of garlic.

Step 4. Cut the Bulgarian pepper into 4 parts without removing the seeds and put on the bottom of the jar, put the chili pepper pod in the same place without cutting.

Step 6. Fill with boiling water for 5 minutes, after 5 minutes drain the water from the cans into the brine pan.

Step 7. After you have drained the water into each jar, add 1 tablespoon of mustard and vodka.

Step 8. To prepare the brine, add salt, sugar and vinegar to the drained water. Bring the brine to a boil and completely dissolve the salt and sugar.

Step 9. Pour cucumbers in the tanks with brine and roll up. Turn over and wrap until cool.

The ingredients are designed for 3 three liter cans.

Cucumbers for the winter "Tongues"

The advantage of this recipe is that you need cucumbers to use, which usually have nowhere to apply, namely overripe. With this recipe, not a single cucumber you have grown is wasted.

Chopped cucumbers for the winter

You will need:

1 kg - cucumbers;
50 gr. - sugar;
7-8 gr. - salt;
5 liters - water;
5 gr. - citric acid;
2 pieces - carnations;
3 pieces - black peppercorns;
3 pieces - allspice.

Let's start cooking:

Step 1. Wash and peel the cucumbers (if the skin is too unsightly), cut into slices 2-2.5 cm thick and put in a saucepan.

Step 2. Prepare the brine. Put cloves, black and allspice pepper, salt and sugar into the water.

Step 3. Bring to a boil and pour over the cucumbers, put a press on top of the cucumbers, let them stand for 10 minutes.

Step 4. Then pour the brine into a saucepan, and put the cucumbers tightly in a sterilized jar.

Step 5. Bring the brine to a boil again and pour over the cucumbers, roll up the jars and turn upside down, and let cool under a fur coat.

The ingredients are designed for 1 can of 3 liters.

Cucumbers for the winter in Bulgarian "Bulgarian"

For this recipe, small young cucumbers are needed, preferably gherkins, but you can just as small as possible.

Cucumbers for the winter in Bulgarian

For cooking you will need:

600 gr. - cucumbers;
Large carrots - one;
1 PC. - onions;
6 large branches - parsley;
3-4 umbrellas - dill;
5 leaves - laurel;
6 pieces - black peppercorns;

Cucumbers for the winter with ketchup

Brine:

1 liter - water;
4-5 tablespoons - sugar;
2 tablespoons - salt;
100 grams - vinegar.

Let's start cooking:

Step 1. Pour clean cucumbers with very cold water and leave to infuse for 1.5-2 hours.

Step 2. Cut the onion into half rings, not thick.

Step 3. Cut the carrots into slices or strips, but not thickly.

Step 4. At the bottom of the jar, fold the bay leaf, black peppercorns, onions and carrots, then lay the cucumbers.

Step 5. Pour boiling water over the cucumbers for 3-5 minutes and drain the water.

Step 6. Then prepare the brine, put the water on high heat, when it boils, pour salt, sugar and vinegar into the water.

Step 7. Pour pickle over the cucumbers and roll up the lid. Wrap for sterilization until cool.

Dressing for pickle pickle for the winter

For the preparation of the dressing, you can use cucumbers of any size and shape, everything that did not suit you for pickling.

Cucumber pickle dressing

For cooking you will need:

2 kg. - cucumbers;
400 gr. - carrots;
400 gr. - onions;
1 not large - a head of garlic;
Dill, parsley, basil - to taste;
2 tablespoons - salt;
3 tablespoons - sugar;
6-7 tablespoons - vinegar;
200 milliliters - refined sunflower oil.

Cooking cucumber dressing:

Step 1. Cut the cucumbers and onions into medium-sized cubes.

Step 2. Grate the carrots on a coarse grater.

Step 3. Cut the greens like into soup.

Step 4. Put everything in a saucepan and add sugar, salt, vinegar, oil and garlic, passed through a press. Leave to stand for 3 hours.

Step 5. Put on medium heat and bring to a boil, let it simmer for 7 minutes.

Step 6. Arrange in pre-sterilized jars, put to cool upside down under a fur coat.

Add to pickle or hodgepodge in winter.

Adjika from cucumbers "Georgian cucumber"

Adjika with cucumbers

For cooking you will need:

4 kg. - medium sized cucumbers;
2 pieces - hot pepper;
2 kg. - tomatoes;
5 pieces. - Bulgarian red pepper;
3 — large heads garlic;
150 milliliters - vinegar;
Sugar - a quarter cup;
3 tablespoons - salt;
250 ml. - refined sunflower oil.

Let's start cooking:

Step 1. Wash the cucumbers thoroughly and cut into medium-sized slices.

Step 2. Pass the tomatoes, bell peppers, hot peppers through a meat grinder, pour it all into a saucepan and put on fire. Add sugar, salt, vinegar, oil to this mass.

Step 3. Pass the garlic through a press and add to the boiling mass of vegetables. After boiling, let it boil for 15 minutes and pour the cucumbers into it.

Step 4. After boiling adjika with cucumbers, you must wait until the cucumbers darken as during conservation.

Step 5. Arrange the salad in jars, which must be sterilized in advance, rolled up and left to cool upside down.

Output finished product 8-9 jars of 0.5 liters.

Cucumbers for the winter "Four"

Cucumbers of any size are suitable for cooking.

Cucumbers for the winter in quarters

For cooking you will need:

4 kg - cucumbers;
0.5 cups (250) - sugar;
2 tablespoons - salt;
0.5 cups (250) - vinegar;
0.5 cups (250) - refined sunflower oil;
2 teaspoons - ground black pepper or a mixture of peppers;
1 large head - garlic;

Let's start cooking:

Step 1. Wash the cucumbers and cut them lengthwise into 4 pieces, put them in a saucepan.

Step 2. Chop the garlic as small as possible and add to the cucumbers.

Step 3. Add oil, sugar, salt, vinegar and pepper to the cucumbers. Let stand for 4 hours, stirring constantly.

Step 4. Fold the sterilized liter jars vertically into the floor. Leave to sterilize for 10 minutes. Roll up and turn over. Ready!

Cucumbers for the winter with piquant ketchup

Cucumbers according to this recipe are sweetish and crispy. Best grade for the recipe "Chinese miracle"

Cucumbers for the winter with ketchup (in tomato sauce)

For cooking you will need:

4 kg. - cucumbers;
Dill umbrellas - to taste;
Bay leaf - 1-2 pcs.;
Black pepper and sweet pea- taste;
1 - a large head of garlic;
Horseradish root - to taste;
Hot "Chili" ketchup (you can not hot) - 6 tablespoons;
6 glasses - water;
1 cup of sugar;
Salt - 2 tablespoons;
1 glass - vinegar.

Cucumbers for the winter in tomato sauce

Let's start cooking:

Step 1. Pour cucumbers (pre-washed) with water for 2 hours.

Step 2. Put in each jar before laying the cucumbers:

dill umbrella;
Bay leaf;
horseradish, cut into strips;
black pepper and sweet peas;
garlic cloves 3-4.

Step 3. Place the cucumbers in the jar.

Step 5. Put the jars to sterilize for 10 minutes, covered with a lid.

Step 6. Take out and roll up, put to cool upside down.

Cucumber salad for the winter with Vostochny turmeric

Cucumber salad for the winter with bell peppers

For cooking you will need:

4 kg. - cucumbers;
3 pieces - Ratunda sweet pepper;
4 pieces - large onions;
1 head - garlic;
900 gr. - sugar;
100 g - salt;
100 ml - vinegar;
1 rounded tablespoon of turmeric

Let's start cooking:

Step 1. Pour cucumbers with water for an hour. Drain, cut off the ends and cut lengthwise into 4 pieces (optionally, cut into circles).

Step 2. Peel and cut into strips.

Step 3. Cut the onion into thin half rings.

Step 4. Cut the garlic into strips.

Step 5. Mix all vegetables and add sugar, salt, vinegar and turmeric. Refrigerate for 12 hours. Stir periodically, necessarily a wooden spatula , iron - can oxidize with vinegar and give an unpleasant smell to the salad.

Step 6. After the time has elapsed, put in 0.5 liter jars. and sterilize for 15 minutes. Refrigerate upside down.

Cucumber salad for the winter "Kuban"

Winter salad of cucumbers with cabbage and tomatoes

For cooking you will need:

5 kg - cucumbers;
2 kg. - tomatoes;
5 kg. - white cabbage;
5 kg. - bell pepper;
5 kg. - white onions;
5 kg. - carrots;
9 teaspoons - salt;
12 tablespoons - sugar;
1 glass - vinegar;
500 gr. - refined sunflower oil.

Step 1. Slice the cucumbers as you like, the shape of the slices does not matter.

Step 2. Grate the carrots on a coarse grater, you can grate for carrots in Korean.

Step 3. Cut the onion into half rings.

Step 4. Cut the pepper into small strips.

Step 5. Cut the tomatoes into medium-sized cubes, about 1 by 1 centimeter.

Step 6. Put all vegetables in one saucepan and add sugar, salt, vinegar, oil there and put on low heat.

Step 7. Stew for 10-15 minutes after boiling and put in jars, which must be sterilized beforehand. Turn over and let cool.

Cucumber salad for the winter with soy sauce "Chinese surprise"

A very original and unusual recipe that will captivate Chinese food lovers.

Cucumbers for the winter with sesame seeds and soy sauce

For cooking you will need:

2 kg. - cucumbers;
1 - chili pepper;
50 gr. - sesame;
2 tablespoons - paprika;
2 tablespoons - sugar;
100 g - vegetable oil;
100 ml - "Original" soy sauce;
2 tablespoons - salt;
1 teaspoon - vinegar;
4 large cloves of garlic.

Now let's get down to cooking:

Step 1. Trim the ends of the cucumbers, cut in half and each half into 4 pieces.

Step 2. Put the cucumbers in a container and sprinkle with salt, let them infuse for an hour, stirring occasionally.

Step 3. Fry the sesame seeds in a dry frying pan until golden brown.

Step 4. Squeeze the cucumbers that have already started up their juice and transfer to another container. Add thinly chopped chili peppers, salt, sugar, vinegar, soy sauce, sesame seeds to the cucumbers.

Step 5. Heat the oil in a frying pan and quickly add to the rest of the ingredients, stir.

Step 6. Pass the garlic through a press and add to the cucumbers, mix thoroughly.

Step 7. Place in jars and sterilize for 20 minutes. Take out and close with lids.

Can be consumed fresh.

Crispy pickled cucumbers with carrots

The ingredients in this recipe are for 4 x 3 liter cans.

Pickled cucumbers with carrots

For cooking you will need:

6-8 kg. - cucumbers;
1 glass - salt;
2 glasses - sugar;
200 ml. - vinegar;
4 pieces - medium-sized carrots;
8 umbrellas - dill;
Allspice peas - to taste;
Bay leaf - to taste;
Horseradish leaves or root - to taste;
12 - cloves of garlic;
6 liters - water.

Let's start cooking:

Step 1. Cucumbers need to be poured with water for a couple of hours.

Step 2. Put on the bottom of each sterilized jar:

dill umbrella;
a few leaves of bay leaves;
a little allspice;
4 cloves of garlic;
horseradish leaf or some horseradish root, cut into strips;
carrots, cut into slices.

Step 4. Boil water and pour over cucumbers, cover the jar with a lid and let stand for 10 minutes.

Step 5. Drain the water into a saucepan and put it on the fire again, add sugar and salt to the water.

Step 6. Pour 50 grams into each jar. vinegar, pour with brine and roll up. Turn the cans over, wrap them tightly with a warm blanket for sterilization, when cool, remove the blanket and turn over.

Bon Appetit!

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We present you 19 recipes for cucumber blanks for every taste! You just have to choose the recipe you like and stock up on yummy for the winter to please your family and friends!

1. Canned cucumbers with red currant

Ingredients:

Cucumbers - 600 grams,

Garlic - 2 cloves

One onion,

Red currant - 1.5 cups

Black pepper, peas - 3-5 pieces,

Cloves - 3 pieces,

Water - 1 liter

Sugar - 1 tablespoon

Salt - 2.5 tablespoons

Preparation:

Wash the cucumbers. Put spices at the bottom of the jar. Put the cucumbers vertically in the jars. Peel the currants (0.5 cups) from the twigs, sort out and wash. Distribute the berries between the cucumbers. Fill the cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes. then we will roll up the banks and wrap them up.

Brine... Bring the water to a boil, add salt and sugar, add red currant berries (1 glass).

2. Cucumbers in a spicy tomato sauce

We need:

Cucumbers - 4.5 kg

Garlic - 180g,

Tomato paste- 150 g (3 full tablespoons),

Sunflower oil - 250 ml,

Sugar - 150 g

Salt - 3 tablespoons. In the process, the sauce can be added to taste.

Vinegar 6% - 150 ml,

Hot paprika - 1 tsp.,

Black pepper pier - 1 tbsp.

Preparation:

Wash the cucumbers and soak for 1-2 hours in cold water.

Cut off the tips of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only along. Press the garlic through a press. Add all the ingredients except the vinegar. We put on a moderate heat. After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet either. Simmer the cucumbers for another 15 minutes and add the vinegar. The total extinguishing time is 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. Divide the cucumbers into prepared sterilized 0.5-liter jars. Fill with sauce and sterilize for 25-30 minutes. Close the jars and turn them over until they cool completely.

3. Cucumbers with apples (pickled and lightly salted)

Products: for a 3-liter jar.

apples (sour) - 1-2 pcs.,

Garlic - 3-4 cloves,

dill - 1 (umbrellas)

cherry and currant leaf - 5-7 pcs.

allspice peas - 12 pcs.,

cloves - 12 pcs.,

bay leaf - 4 pcs.,

sugar - 5 tsp

salt - 4 tsp

vinegar essence - 2 tsp (almost)

cucumbers - 1.5 - 2 kg (depending on size)

Pickled cucumbers with apples:

Cut the garlic into slices, wash the herbs. Put washed cucumbers in clean jars, alternating them with spices and apple slices (do not peel the peel). Fill the jar with boiling water, let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10 minutes, again pour the brine into the pan. We boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, fill it with boiling syrup and roll it up with boiled lids. We turn the cans over and wrap them until they cool. Cucumbers are stored when room temperature or in a cool place.

Lightly salted cucumbers (hot method):

Put cucumbers with spices and apple slices in a deep container. V hot water(for 1 l) we dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until it cools completely, then put it in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter

Products: For a 1 liter can:

Cucumbers - how much will it take

Dill umbrella - 1 pc.,

Horseradish leaf - 1 piece

Garlic - 5-6 cloves,

Hot pepper - 3-4 rings,

Bulgarian pepper - 2 rings,

Currant leaves - 2 pcs.,

Coarse salt - 20 g

Acetylka (crush) - 1.5 tablets

Preparation:

Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars, pour boiling water over the lids, peel the garlic, rinse the herbs, chop the pepper. At the bottom of the jar, put a horseradish leaf, a sprig of dill, currant leaves. Fill the jar with cucumbers tightly. Pour out the slices
garlic and add pepper. Pour boiling water over, cover with lids and let cool just enough to hold it in your hands. Drain the water into a saucepan. Add 100 ml boiled water... Bring to a boil. Pour salt and crushed acetyl into jars. Pour boiling cucumber water over the cucumbers, one at a time. To the top. Tighten the jar immediately. (Reduce the heat to a minimum and do not remove the water, it must constantly boil.) Turn the finished cans upside down and put in the previously prepared "heat". Leave the pickled cucumbers for a day.

5. Pickled cucumbers with gooseberries

The recipe has been checked many times. There are never any misfires. For several years I have been closing cucumbers exactly according to this recipe - cans do not explode, do not grow cloudy.

Products: For four liter and three 700 gram cans:

Small cucumbers - 4 kg,

Gooseberry - 0.5 kg,

Garlic - 1 head

Cherry leaf - 10 pcs.,

Currant leaf - 5 pcs,

Horseradish leaf large - 1 pc.,

Dill - 1 branch-stem with an umbrella,

Black pepper - 10 peas,

Carnation - 10 flowers,

Small horseradish root - 1 pc.,

Spring water - 3.5 liters,

For the marinade (for 1 liter of water) :,

Salt - 2 tbsp. l. Sugar - 3 tbsp. l., Vinegar 9% - 80 g

Wash the cucumbers thoroughly. Pour the cucumbers with cold water for 3-4 hours. Wash the greens, dry them with napkins. Chop finely. Peel the garlic and horseradish root and chop finely too. Put everything in a bowl and mix well. Cut off the "butts" of the cucumbers. Sterilize banks. Put a tablespoon of a mixture of herbs and garlic with horseradish in each jar. Arrange the cucumbers tightly, pour a handful of washed gooseberries on top. Boil water, add cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, vinegar to the water drained from the cucumbers. Cook the marinade over low heat for 10-13 minutes. Pour the marinade over the jars to the top, so that it even flows out a little. Boil the lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers, hold them under a blanket for another two days.

6. Pickles for the winter

Products: For a 3 liter can:

Cucumbers - 2 kg

Dill (umbrellas) - 3-4 pcs.,

Bay leaf - 2-3 pcs.

Garlic - 2-3 cloves

Horseradish root - 1 pc.,

Horseradish leaves - 2 pcs.,

Cherry leaves - 1-2 pcs.

Or oak leaves (optional) - 1-2 pcs.,

Celery, parsley and tarragon - 3 sprigs each

paprika and bulgarian (optional) - 1 pc.,

black peppercorns - 5 pcs.

For brine: for 1 liter of water: Salt - 80 gr.

Preparation:

Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After that, rinse the cucumbers clean water, wash the herbs and put everything in the prepared jar. Put spices, cucumbers, spices and cucumbers on the bottom of the jar, lay the dill on top. Prepare the brine (dissolve the salt in cold water), pour the brine over the cucumbers to the very edge of the jar. Cover with gauze and leave at room temperature for 2-3 days. After that, when a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers in the jar again. Cover immediately with the prepared lid and roll up. Turn the jar upside down on the lid, wrap it up thoroughly (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar

The recipe for pickles without vinegar allows you to make fragrant and crunchy cucumbers for the winter.

Products:

Cucumbers - 1 kg

horseradish root - 50 g,

garlic - 1-3 cloves,

bay leaf - 1-2 pcs.

oak leaves - 1 pc.,

cherry leaves - 1 pc.,

black currant leaves - 1 pc.,

mustard (grains) - 1-3 pcs.,

dill - 30-40 gr,

dill (seeds) - 2-3 pcs.

For brine:

Water - 1 l,

Salt - 2 tablespoons

Cucumbers are placed in jars, poured with brine, covered with lids and kept for 3-4 days at room temperature (for lactic acid fermentation). Then the brine is drained from the jars and boiled. The cucumbers are thoroughly washed in cold water. Put them back in jars, adding spices and spices for aroma, density and fragility of cucumbers. Pour cucumber jars with boiling brine and sterilize at a temperature of 80-90 ° C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars - the simplest and most delicious recipe

Products:

Water - 1 liter.

Salt - 50 g.

Cucumbers - how much will it take.

Spices to taste.

Preparation:

A small amount of cucumbers can be salted without pasteurizing in glass jars. Fresh cucumbers, preferably of the same size, are thoroughly washed, placed in jars, layered with spices and poured with boiling (but you can also cold - this cold way pickling cucumbers) with a 5% solution of salt (i.e. 50 g of salt per 1 liter of water). The cans are closed with tin lids boiled in water, but they are not rolled up, but set at room temperature for several days (up to 7-10 days) for fermentation, then topped up with brine and sealed with a seamer. This recipe for pickling cucumbers in a jar is good because cucumbers are obtained High Quality and keep well even at room temperature.

9. Pickled cucumbers and tomatoes (very simple and delicious recipe)

This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.

Products for a three-liter jar:

Cucumbers - how much will it take

tomatoes - how much will it take

citric acid - 0.5 tsp,

salt - 70 g,

Sugar - 1.5 tablespoons,

bay leaf - to taste,

peppercorns - to taste

onions - 2-3 pcs.,

garlic - 3-4 cloves,

sweet pepper - 2-3 pcs.,

cherry, currant, oak leaves - 3-4 pcs.,

amaranth (shiritsa) - 1 branch

At the bottom of a dry steamed jar, put dill, horseradish, 3-4 leaflets of cherries, currants, oak, a sprig of scorch (so that the cucumbers crunch up). Put cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water over with boiling water (1.5-2 liters) - be careful not to crack the jar. Roll up immediately, turn upside down and wrap until it cools completely.

10. The secret recipe for awesome cucumbers "Lick your fingers"

Products:

Cucumbers - 4 kg

Parsley greens - 1 bunch

Sunflower oil - 1 cup (200 grams)

Table vinegar 9% - 1 glass

Salt - 80 grams

Sugar - 1 glass

Ground black pepper - 1 dessert spoon,

Garlic - 1 head.

4 kg of small cucumbers.

Mine. Ponytails and noses can be trimmed slightly. Cut the larger cucumbers lengthwise into 4 parts. The smaller ones are cut in half lengthwise.

We put the prepared cucumbers in a saucepan.

Finely chop a good bunch of parsley and send it to the cucumbers.

Add a glass to the pan sunflower oil, a glass of 9% table vinegar and 80 g of salt (do not add a 100-gram glass to the top on your finger).

Pour a glass of sugar, a dessert spoon of ground black pepper into the resulting cucumber marinade.

Cut the head of garlic into slices and into a saucepan. We are waiting for 4-6 hours.

During this time, the cucumbers will let the juice go - in this mixture, pickling will take place.

We take sterilized 0.5 l jars and fill them with pieces of cucumbers: put the cucumbers in the jar vertically.

Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes. We take it out, roll it up tightly.

Put the jars upside down, wrap them in towels until they cool completely.

11. Pickled cucumber salad

Products for a 0.5 liter jar:

Onions - 2-3 pcs.,

Carrots - 1 pc.,

Garlic - 1 clove

Dill seeds (dry) - 1 tsp,

Bay leaf - 1-2 pcs.,

Allspice - 2 peas,

For the marinade (for 8 0.5 liter cans):

Water - 1.5 liters

Salt - 75 grams

Sugar - 150 grams,

Table vinegar - 1 glass

0.5 liter cans with lids must be sterilized first. Wash the cucumbers.

Clearing onion, for each jar, 2-3 medium onions are consumed, 1 carrot.

Cut the cucumbers across with centimeter washers.

We also cut the onion into thin rings, and grate the carrots on a coarse grater.

In each prepared jar, put one good garlic clove in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice.

boil one and a half liters of water, dissolve in it 75 g of salt (about 3/4 of a 100-gram glass), 150 g of sugar and add a glass of vinegar to the end.

Pour the jars with boiling marinade, cover with lids and sterilize for 35 minutes at a low boil.

We take it out, roll it up tightly, you can turn it over, but if you want to keep a beautiful appearance so that the layers do not mix, it is better not to turn it over.

Cover the pickled salad - let it cool until the next day.

12. Lightly salted cucumbers with vodka

Ingredients:

horseradish leaves,

cherry leaves,

currant leaves,

Bay leaf,

dill umbrellas,

black peppercorns,

50 ml of vodka,

2 tbsp salt.

Wash the cucumbers thoroughly and cut off the ends on both sides.

Rinse all the greens and place them in a saucepan, add the peppercorns and top with the cucumbers.

Prepare brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water.

Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers "Spicy"

Ingredients:

1 kg of small cucumbers,

4-5 cloves of garlic

½ hot pepper pod,

a large bunch of dill,

6 tbsp coarse salt

Take young and firm cucumbers, rinse. Cut off the ends from both sides.

Wash the pepper and slice it lengthwise, peel out the seeds and cut across into thin strips.

Place 2/3 of the total amount of dill and thinly sliced garlic on the bottom of the jar.

Then place the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill.

Put the salt on top of the dill, cover and shake the jar.

Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and refill the cucumbers with the resulting saline solution.

Cover the jar with a saucer and place a small weight on it, such as a small jar of water.

Leave the cucumbers at room temperature for 2 days.

14. Summer salad for the winter

In a sterile jar (I have 1 liter), put 3-4 branches of dill and parsley (green) on the bottom,

cut 1 clove of garlic,

if desired, you can put a ring of bitter pepper,

Cut 1 medium onion into rings

1 Bell pepper cut into strips (I always take either yellow or orange pepper for a variety of colors),

then cut the cucumbers, but not thinly,

and tomatoes (it is advisable to take tomatoes that are strong, fleshy, well brown so that they do not turn sour and turn into porridge). Tamp the vegetables a little when laying.

Then put 4-5 pieces on top. allspice, 2 cloves, 2-3 bay leaves.

Cooking the brine: for 2 liters of water 0.5 cups (250 g) of sugar, 3 tablespoons of salt without top, when it boils, pour 150 g of vinegar 9% and immediately pour the brine into the jars (this brine is enough for 4-5 liter cans).

Then sterilize the cans for 7-8 minutes from the moment of boiling and immediately roll up.

In winter, when serving, pour the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour vegetable oil taste.

15. Pickled cucumbers with tomato juice

NECESSARY PRODUCTS:

cucumbers - 1.6 kg
tomato juice - 1.6 l
garlic - 5-6 cloves
dill - 50 g
tarragon - 10 g
salt - 3 tbsp. spoons

The tomato juice is boiled and cooled. Salt, garlic, herbs are added and cucumbers laid in a jar are poured. Cover with a lid and leave in a cool place.

16. Lightly salted, spicy cucumbers

Fans of spicy and lightly salted will definitely appreciate these cucumbers. No matter how much you prepare cucumbers, they will still disperse incredibly quickly, believe it.

INGREDIENTS:

1 kg of small cucumbers

4-5 cloves of garlic

1/2 hot pepper pod

1 large bunch of dill

6 tbsp. l. salt

COOKING METHOD:
Wash the cucumbers, cut off the ends on both sides.

Wash the peppers, cut them lengthwise and remove the seeds. Cut into thin strips.

Place 2/3 of the whole dill and chopped garlic on the bottom of the jar.

Fold the cucumbers tightly, sprinkle with garlic and pepper.

Top with dill, salt, cover and shake the jar.

Boil water and pour over cucumbers. After a few minutes, drain the water, boil it again and pour over the cucumbers.

Cover the jar with a saucer and place a load on it.

Leave the cucumbers at room temperature for 2 days, after which you can take a sample from them.

17. Cucumbers with chili ketchup

Last year I closed cucumbers for the first time according to this recipe (to be honest, I thought it would not work out very well). My family liked it very much, and my colleagues appreciated it at work. This year, where I touched the recipe, I rummaged through everything until I found it. The funny thing is that this recipe is now written by manufacturers on packs of Chile ketchup (Torchin brand).

1) put small cucumbers in 1 liter jars (large ones can be cut into pieces), put 3-4 black peas in each pepper, 2-3 sweet peas, 2 bay leaves, 1-2 cloves.
2) separately prepare the brine: 7st. water, 1 st. sugar, 1 tbsp. vinegar, 2 tablespoons salt, 6-8 tbsp. ketchup. Bring everything to a boil and cool.
3) pour the resulting brine over the cucumbers and sterilize for 7-10 minutes, then roll up and wrap them overnight.

By the way, this brine is enough for about 4 cans (depending on how tightly the cucumbers are packed).
In winter, spicy cucumbers are the very thing. Bon Appetit everyone!

18. Canned cucumbers with mountain ash

There are a lot of recipes for canned cucumbers, and the set of ingredients depends not only on the region of residence or the hostess's imagination, but also on the compatibility of the products. It is worth noting that chokeberry can also be used. The choice and availability of it with you.

Ingredients:
- cucumbers - 2 kg
- rowan in bunches - 500 g
- sugar - 70 g
- salt - 30 g
- apple cider vinegar - 50 g
- water - 1 l

Cooking method:
We wash the cucumbers, cut off the ends, put them in a jar, alternating with rowan, previously scalded
Dilute salt, sugar, vinegar in water and bring to a boil, pour cucumbers with marinade.

We do this three times, draining the water each time, roll up the cans, and set them upside down until they cool down.

19. Crystal cucumbers

Products:

1 kg of peeled cucumbers,

500 g sugar

juice of 1-2 lemons and oranges,

cinnamon to taste

Carnation,

vanilla and water.

Remove the soft core with seeds from the cucumbers, dip the peeled cucumbers in boiling water and cook until tender. Drain the water.

Squeeze the juice from the lemons and oranges into a separate bowl, add water to make the solution 3 cups in volume, add sugar and boil the syrup.

Chop the peel of the lemon and orange with a knife and cook separately in a small amount of water, adding cinnamon and cloves. Strain, pour the broth into the syrup.

Add vanilla to taste and pour cucumbers into the syrup.

Simmer over low heat, stirring constantly, until the cucumbers are translucent

BON APPETIT!

1. Canned cucumbers with red currants
2. Cucumbers in a spicy tomato sauce
3. Cucumbers with apples (pickled and lightly salted).
4. Pickles for the winter.
5. Pickled cucumbers with gooseberries
6. Pickles for the winter.
7. Pickled cucumbers, sterilized without vinegar
8. Pickling cucumbers in jars is the simplest and most delicious recipe.
9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
10. The secret recipe for awesome cucumbers "Lick your fingers"
11. Pickled cucumber salad
12. Lightly salted cucumbers with vodka
13. Lightly salted cucumbers "Spicy"
14. Summer salad for the winter

15. Assorted marinated granny Sonya

1. Canned cucumbers with red currants.

Ingredients:

Cucumbers 600 grams; Garlic 2 cloves; One onion; Red currant 1.5 cups; Black pepper, three peas; Three carnations; Water 1 liter; Sugar - 1 tablespoon; Salt 2.5 tbsp ;

2. Cucumbers in a spicy tomato sauce.

Wash the cucumbers and soak for 1-2 hours in cold water. I have 4.5 kg of cucumbers.

Let's prepare:

Garlic - 180g, Tomato paste - 150g (3 full tablespoons), Sunflower oil - 250ml, Sugar - 150g, Salt - 31 tbsp. In the process, the sauce can be added to taste. Vinegar 6% - 150ml, Hot paprika - 1 tsp., Black pepper. pier - 1 tbsp.

3. Cucumbers with apples (pickled and lightly salted).

Products:

for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4 cloves, dill (umbrellas)

cherry leaf, currant (handful), sweet pepper 12 pcs., cloves 12 pcs., bay leaf 4 pcs., sugar 5 tsp., salt 4 tsp., vinegar essence 2 tsp. (almost), cucumbers - 1.5 - 2 kg (depending on size)

Cut the garlic into slices, wash the herbs. Put washed cucumbers in clean jars, alternating them with spices and apple slices (do not peel the peel). Fill the jar with boiling water, let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Pour the cucumbers with syrup to the top, wait 10 minutes, again pour the brine into the pan. Boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, pour boiling syrup and roll up with boiled lids. We turn the cans over and wrap them until they cool. Cucumbers are stored at room temperature or in a cool place.

Lightly salted cucumbers (hot method): Put cucumbers with spices and apple slices in a deep container. In hot water (1 liter) we dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until it cools completely, then put it in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter.

Products:

For a 1 liter jar: Cucumbers - how much will it take, Dill Umbrella - 1 pc., Horseradish Leaf - 1 pc

Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bulgarian pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetylka (crush) - 1.5 tablets

Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars, pour boiling water over the lids, peel the garlic, rinse the herbs, chop the pepper. At the bottom of the jar, put a horseradish leaf, a sprig of dill, currant leaves. Fill the jar with cucumbers tightly. Pour in the garlic cloves and add the pepper. Pour boiling water over, cover with lids and let cool just enough to hold it in your hands. Drain the water into a saucepan. Add 100 ml of boiled water. Bring to a boil. Pour salt and crushed acetyl into jars. Pour boiling cucumber water over the cucumbers, one at a time. To the top. Tighten the jar immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished cans upside down and put in the previously prepared "heat". Leave the pickled cucumbers for a day.

5. Pickled cucumbers with gooseberries.

The recipe has been checked many times. There are never any misfires. For several years I have been closing cucumbers exactly according to this recipe - cans do not explode, do not grow cloudy.

Products:

For four liter and three 700 gram cans: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Currant leaf - 5 pcs., Large horseradish leaf - 1 pc., Dill - 1 branch-stem with an umbrella, Black pepper - 10 peas, Cloves - 10 flowers, Small horseradish root - 1 pc., Spring water - 3.5 liters, For marinade (per 1 liter of water): Salt - 2 tbsp. l.

Sugar - 3 tbsp. l., Vinegar 9% - 80 g

6. Pickles for the winter.

Products:

For a 3-liter jar: Cucumbers - 2 kg, Dill (umbrellas) - 3-4 pcs., Bay leaves - 2-3 pcs., Garlic - 2-3 cloves, Horseradish root - 1 pc., Horseradish leaves - 2 pcs. ., Cherry leaves - 1-2 pcs. or oak leaves (optional) - 1-2 pcs., Celery, parsley and tarragon greens - 3 sprigs each, paprika and Bulgarian (optional) - 1 pc., black peppercorns - 5 pcs.

For brine, for 1 liter of water: Salt - 80 gr.

Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After that, rinse the cucumbers with clean water, wash the herbs and put everything in a prepared jar. Put spices, cucumbers, spices and cucumbers on the bottom of the jar, lay the dill on top. Prepare the brine (dissolve the salt in cold water), pour the brine over the cucumbers to the very edge of the jar. Cover with gauze and leave at room temperature for 2-3 days. After that, when a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers in the jar again. Cover immediately with the prepared lid and roll up. Turn the jar upside down on the lid, wrap it up thoroughly (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar.

The recipe for pickles without vinegar allows you to make fragrant and crunchy cucumbers for the winter.

Products:

Cucumbers - 1 kg, horseradish root - 50 g, garlic - 1-3 cloves, bay leaf - 1-2 pcs.

oak leaves - 1 pc., cherry leaves - 1 pc., black currant leaves - 1 pc., mustard (grains) - 1-3 pcs., dill - 30-40 g, dill (seeds) - 2-3 pcs. , For brine:, Water - 1 l, Salt - 2 tbsp.

8. Pickling cucumbers in jars is the simplest and most delicious recipe.

Products:

Water - 1 l, Salt - 50 g, Cucumbers - how much will go away, Spices to taste.

The cans are closed with tin lids boiled in water, but not rolled up, but set at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and sealed with a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and keep well even at room temperature.

9. Pickled cucumbers and tomatoes (very simple and delicious recipe)

Products:

For a three-liter jar: Cucumbers - how much will it take, tomatoes - how much will it take, citric acid - 0.5 tsp, salt - 70 g, Sugar - 1.5 tbsp, bay leaf - to taste, peppercorns - taste

onions - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., cherry, currant, oak leaves - 3-4 pcs., amaranth (shiritsa) - 1 sprig

At the bottom of a dry steamed jar, put dill, horseradish, 3-4 leafs of cherries, currants, oak, a sprig of scorch (so that the cucumbers crunch up). Put cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water over with boiling water (1.5-2 liters) - be careful not to crack the jar. Roll up immediately, turn upside down and wrap until it cools completely.

10.Secret recipe for awesome cucumbers "Lick your fingers"

Products:

Cucumbers - 4 kg, Parsley - 1 bunch, Sunflower oil - 1 cup (200 grams), Table vinegar 9% - 1 cup, Salt - 80 grams, Sugar - 1 cup, Black ground pepper - 1 dessert spoon, Garlic - 1 head.

4 kg of small cucumbers.

Mine. Ponytails and noses can be trimmed slightly. Cut the larger cucumbers lengthwise into 4 parts. The smaller ones are cut in half lengthwise. We put the prepared cucumbers in a saucepan. Finely chop a good bunch of parsley and send it to the cucumbers. Add a glass of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not add a 100-gram glass to the top on your finger). Pour a glass of sugar, a dessert spoon of ground black pepper into the resulting cucumber marinade. Cut the head of garlic into slices and into a saucepan. We are waiting for 4-6 hours. During this time, the cucumbers will let the juice go - in this mixture, pickling will take place. We take sterilized 0.5 l jars and fill them with pieces of cucumbers: put the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes. We take out, roll up tightly. Put the cans upside down, wrap them in towels until they cool completely.

11. Pickled cucumber salad

An excellent recipe for cucumbers for the winter.

For a 0.5 liter can:

Cucumbers, Onions - 2-3 pcs., Carrots - 1 pc., Garlic - 1 clove, Dill seeds (dry) - 1 tsp. Spoon, Bay leaf - 1-2 pcs., Allspice - 2 peas, For marinade (for 8 cans of 0.5 liters): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Table vinegar - 1 glass

0.5 liter cans with lids must be sterilized first. Wash the cucumbers. We peel the onions, 2-3 medium onions, 1 carrot are consumed for each jar. Cut the cucumbers across with centimeter washers. We also cut the onion into thin rings, and grate the carrots on a coarse grater. In each prepared jar, put one good garlic clove in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice. Next, lay out a layer of onion in rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so, to the top of the can, alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve in it 75 g of salt (about 3/4 of a 100-gram glass), 150 g of sugar and add a glass of vinegar to the end. Pour the jars with boiling marinade, cover with lids and sterilize for 35 minutes at a low boil. We take it out, roll it up tightly, you can turn it over, but if you want to maintain a beautiful appearance so that the layers do not mix, it is better not to turn it over. Cover the pickled salad - let it cool until the next day.

12. Lightly salted cucumbers with vodka.

Ingredients:

cucumbers, horseradish leaves, cherry leaves, currant leaves, bay leaves, dill umbrellas, black peppercorns, 50 ml of vodka, 2 tbsp. salt.

Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and place them in a saucepan, add the peppercorns and top with the cucumbers. Prepare brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers "Spicy"

Ingredients:

1 kg of small cucumbers, 4-5 cloves of garlic, ½ hot pepper pod, a large bunch of dill, 6 tbsp. coarse salt

Take young and firm cucumbers, rinse. Cut off the ends from both sides. Wash the pepper and slice it lengthwise, peel out the seeds and cut across into thin strips. Place 2/3 of the total amount of dill and thinly sliced garlic on the bottom of the jar. Then lay out the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Put the salt on top of the dill, cover and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and refill the cucumbers with the resulting saline solution. Cover the jar with a saucer and place a small weight on it, such as a small jar of water. Leave the cucumbers at room temperature for 2 days.

14. Summer salad for the winter.

In a sterile jar (I have 1 liter), put 3-4 branches of dill and parsley (green) on the bottom, cut 1 clove of garlic, if you wish, you can put a ring of hot pepper, 1 medium-sized onion, cut into rings, 1 sweet pepper, cut into strips ( I always take either yellow or orange pepper for a variety of colors), then cut the cucumbers, but not thinly, and the tomatoes (it is advisable to take the tomatoes strong, fleshy, well-brown so that they do not turn sour and turn into porridge). Tamp the vegetables a little when laying. Then put 4-5 pieces on top. allspice, 2 cloves, 2-3 bay leaves.

Cooking the brine:

for 2 liters of water 0.5 cups (250 g) of sugar, 3 tablespoons of salt without top, when it boils, pour 150 g of vinegar 9% and immediately pour the brine into the jars (this brine is enough for 4-5 liter jars). Then sterilize the cans for 7-8 minutes from the moment of boiling and immediately roll up.

In winter, when serving, pour the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour over with vegetable oil to taste.

15. Assorted marinated grandmother Sonya.

At 3 liters. bank:

2 tablespoons salt, 6 tablespoons sugar, 100 g vinegar 9%

At the bottom of the jar we put a leaf of grapes, 1 sheet of cr. currants, 1 sheet black. currants, a bunch of dill with an inflorescence, 2 laurels. leaf, horseradish root (the size of forefinger), 1 pod of hot pepper, 10 black peas. pepper, 2 cloves of garlic. We put vegetables in a jar (anything - cucumbers, tomatoes, onions, sweet peppers, cauliflower, white cabbage).

Pour 1150 ml of boiling water (1 liter 150 ml) into each jar. Let them stand for half an hour. Then pour all the water from the cans into a large saucepan (or two), add salt, sugar, vinegar, boil for 2-3 minutes. Now pour the marinade back into the jars, close the lids, turn it upside down and wrap it in a warm blanket.

How to cook sliced ​​cucumbers for the winter. Recipes for the winter. Canned sliced ​​cucumbers

Cucumber salad for the winter without heat treatment "Freshness"

Salad for the winter with cucumbers and tomatoes "Health"

Cucumber salad for the winter with Ostrinka vodka

Cucumbers for the winter "Tongues"

Cucumbers for the winter in Bulgarian "Bulgarian"

Dressing for pickle pickle for the winter

Adjika from cucumbers "Georgian cucumber"

Cucumbers for the winter "Four"

Cucumbers for the winter with piquant ketchup

Cucumber salad for the winter with Vostochny turmeric

Cucumber salad for the winter "Kuban"

Cucumber salad for the winter with soy sauce "Chinese surprise"

Crispy pickled cucumbers with carrots

1. Canned cucumbers with red currant

2. Cucumbers in a spicy tomato sauce

3. Cucumbers with apples (pickled and lightly salted)

Pickled cucumbers with apples:

Lightly salted cucumbers (hot method):

4. Pickles for the winter

5. Pickled cucumbers with gooseberries

6. Pickles for the winter

7. Pickled cucumbers, sterilized without vinegar

8. Pickling cucumbers in jars - the simplest and most delicious recipe

9. Pickled cucumbers and tomatoes (very simple and delicious recipe)

10. The secret recipe for awesome cucumbers "Lick your fingers"

11. Pickled cucumber salad

12. Lightly salted cucumbers with vodka

13. Lightly salted cucumbers "Spicy"

14. Summer salad for the winter

15. Pickled cucumbers with tomato juice

16. Lightly salted, spicy cucumbers

17. Cucumbers with chili ketchup

18. Canned cucumbers with mountain ash

19. Crystal cucumbers

How to cook sliced cucumbers for the winter. Recipes for the winter. Canned sliced cucumbers