Preparing tasty canned cucumbers is not as difficult as it seems. In our article you will find practical tips and advice on the preservation of cucumbers, as well as simple recipes blanks. Among them, you will surely choose something suitable.

The important period of the summer season is the harvesting of the grown crop. Of course, every experienced housewife has his own proven and favorite canning recipes. However, it is never too late to try something new. Take note of our recipes for delicious canned cucumbers!

Canning cucumbers without sterilization

So that canned cucumbers prepared without sterilization do not deteriorate during storage, cans and lids should be well sterilized.

You will need: 1.5-2 kg of cucumbers, 2 cloves of garlic, 1 sheet of horseradish, 6 leaves of black currant, 2 leaves of cherry, dill umbrella, 2-3 tbsp. salt, 1.5 liters of water.

Cooking. Rinse cucumbers, cut off the tips and soak for a couple of hours. Put the cucumbers in clean jars with spices and washed leaves. In hot water, dissolve the salt, cool and fill with pickle cucumbers. Cover with lids and leave for 2-4 days at room temperature. As soon as the foam appears on the brine, pour it into the pan, bring to a boil and pour the cucumbers. Cover with sterilized lids and roll up.

For salting and canning, choose small cucumbers about 8 cm in size with thin dark green peel and black spikes.

Canning cucumbers without vinegar

For canning cucumbers in jars instead of vinegar, you can use natural juice or fresh sour berries, for example, red currants.

You will need: 1-1.5 kg of cucumbers, 1/2 kg of red currant berries, 6-8 cloves of garlic, 3 buds of cloves, 10 peas of allspice, dill umbrellas and currant leaves to taste, 2 tbsp. sugar, 2 tbsp. salt, water.

Cooking. Rinse cucumbers, berries, leaves and umbrellas, cut cucumbers from two ends. Lay the leaves and umbrellas on the bottom of the sterilized jar, on top tightly lay cucumbers and currant berries (twigs can not pick off). Fill with hot water, cover and leave for half an hour. Then pour water into a saucepan, add salt, sugar, bring to a boil and boil for 5 minutes. Put garlic cloves, pepper, cloves in a jar, cover with hot pickle and roll.

The best varieties of cucumbers for salting and canning: Altai, Beregovoi, Vyaznikovsky, Debut, Murom, Nezhinsky. The following hybrids are also distinguished: Prepaid expenseF1, Funny guysF1, GarlandF1, ZasolochnyF1, ZozulyaF1, CourageF1, Parisian GherkinF1, SpringwellF1.

Canning cucumbers with citric acid

Crystalline citric acid can be used as an excellent preservative. Add it directly to the jar before pouring the marinade.

You will need: 2-2.5 kg of cucumbers, 5 cloves of garlic, 5 peas allspice, 3 umbrellas of dill, black currant leaves and cherries, 1 pod of hot pepper if desired, 8 st.l. sugar, 4 tbsp. salt, 1 tsp citric acid.

Cooking. Rinse the cucumbers thoroughly, cut off the tips and soak for 2 hours in cold water. Rinse the herbs and place them on the bottom of a sterilized jar with chopped garlic, peppercorns and seeds, cut with hot pepper. Put cucumbers on top and cover with boiling water, cover with a lid and leave for 15-20 minutes. Then pour the water into the pan, add some more water, salt and sugar, bring to a boil and simmer for 5 minutes. In a jar of cucumbers pour citric acid and pour boiling brine, roll up.

Canning cucumbers with mustard

Mustard, added when canning cucumbers in one-liter jars, adds a special savory taste and a unique spicy flavor to the finished product.

You will need: 1 kg of cucumbers, 2-3 garlic cloves, 1 tsp. mustard seeds, 1/2 tsp mustard powder, 4 peas black pepper, 2 peas allspice, 1 bay leaf, black currant leaves or horseradish, dill umbrellas to taste, 1 tsp. 9% vinegar, 2 tbsp. sugar, 1 tbsp. salt, 1 liter of water.

Cooking. Rinse cucumbers and soak in cold water for 1-2 hours. Sterilize the jars and place the washed greens, garlic cloves and pepper on the bottom. Then put cucumbers tightly and fill with boiling water. After 10-15 minutes, pour the water into the pan, bring to a boil and refill the cucumbers, leave for another 10-15 minutes. For the marinade, mix 1 liter of water with salt and sugar and boil. Pour the water from the cucumbers, pour the mustard into the jar, pour in the hot marinade and pour in the vinegar. Immediately roll up.

The easiest pickle for canning cucumbers consists of water, vinegar and salt. Optionally, you can also add sugar, favorite spices and spices, and vinegar can be replaced with sour natural juice, citric acid or vodka.

Canning cucumbers with vodka

Vodka as well as vinegar is a preservative. Try to replace half of the vinegar with vodka, and the cucumbers will turn out not so sharp, without a pronounced vinegar taste.

You will need: 2 kg of cucumbers, 4 garlic cloves, dill umbrella, black currant leaves or horseradish, 5 tbsp. salt, 3.5 tbsp. white wine vinegar, 3.5 st.l. vodka, 2 liters of water.

Cooking. Wash cucumbers and soak in cold water for 1 hour. Rinse the herbs and place them on the bottom of a sterilized jar with garlic. Then pack cucumbers tightly. Mix water with salt and bring to a boil. Add vinegar, bring to a boil and pour in vodka, boil again. Pour pickles in pickle and roll up.

Canning cucumbers with tomatoes

Cucumbers in the preparation perfectly combined with tomatoes. Add a couple more ingredients - and an excellent snack is ready.

You will need: 1 kg of cucumbers, 1 kg of tomatoes, 1 bunch of parsley, 1 tbsp. sugar, 1/2 tbsp. salt, 2 tbsp. 9% vinegar, 2 liters of water.

Cooking. Wash vegetables, dry. If desired, cucumbers and tomatoes can be cut into rings. Place the vegetables in a clean jar with the parsley sprigs. Mix water with sugar and salt, bring to a boil and add vinegar. Pour vegetables over hot marinade, sterilize and roll up.

There are two ways to preserve cucumbers - hot, in which you need to boil the brine and pour them prepared and put in a jar of cucumbers, and the cold way, which does not require preparation and boiling the marinade.

Cucumber cold canning

For canning cucumbers in a cold way, you do not need to cook a hot marinade, the fruits are marinated practically in their own juice. The ingredients for the brine in this recipe are based on one liter jar.

You will need: 1 kg cucumber, garlic, dill sprigs and parsley to taste, 1.5 tbsp. sugar, 1 tbsp. salt, 4.5 tbsp. 9% vinegar, 4.5 tbsp. vegetable oil.

Cooking. Wash the cucumbers, cut them lengthwise into four pieces and fold them into enameled dishes. Add the washed and chopped greens and chopped garlic. Pour salt and sugar, pour in vinegar and oil, mix and leave for a few hours. Then place the cucumbers in sterilized jars with the juice released and roll up.

We hope our tips and recipes will help you prepare a fresh crop of cucumbers without the hassle!

In a few weeks, autumn will come. If you have not had time to prepare tomatoes for the winter, then you have one last chance to do it. If you go to the market, you will surely find ripe tomatoes there. In order to enjoy them in the cold winter, many of our fellow citizens use various methods of preparing them - pasteurization, sterilization, and repeated pouring with hot water.

You can use any of the above methods. The main thing - follow the cooking technique. Then your banks will not explode, and the tomatoes will not spoil.

Every housewife knows that during the harvesting of tomatoes for the winter by preservation is mandatory apply various spices. The most commonly used leaves are currants, bitter red pepper, black pepper, peas, dill, garlic, parsley, tarragon, bay leaf.

Useful properties of canned tomatoes

Tomatoes are not in vain popular among our fellow citizens. After all, it is a very tasty and nutritious vegetable. It is very rich in vitamins B1, B2, PP, C, K. Also in the composition of the tomatoes contains useful carotene and a group of minerals - salts of potassium, phosphorus and iron.

First of all, doctors advise use tomatoes more often, both fresh and pickled, people suffering from metabolic disorders. It is useful to have them in diseases of the cardiovascular system. Tomatoes contain pectic substances that help to normalize the level of cholesterol in the blood, as well as help to slow down the growth of bacteria.

Subject to the rules of harvesting pickled tomatoes can be stored without damage for many months, even in the conditions of a normal apartment. Over time, they produce a lot of lycopene, which helps prevent the development of cancer. Do not forget that not only the tomatoes themselves are tasty, but also the marinade in which they are located in banks.

Before you start canning for a proven recipe, you need to prepare banks. First, they must be thoroughly washed with a stiff brush and soda, dried, and then turned on the towel neck down to the glass moisture. Before putting tomatoes, onions, peppers, etc. in them, the jars should be poured over with boiling water. Do not forget about the lid - they must also be well washed with soap or soda, rinse with running water, and then put into an iron bowl with hot water and boil for 15-20 minutes.

It is best to boil the caps right before pickling the tomatoes. Note that in the same water they should be no more than 2 hours. If you do not have enough time to prepare the contents of the cans, then you have to boil the lids again for 5 minutes.

When you are ready, can be engaged in tomatoes. They are thoroughly washed in warm water, thoroughly cleaned of dirt and dust, and then re-washed.

During conservation, pay special attention to sorting tomatoes. It is not recommended to put tomatoes of different varieties and ripeness into one can. So try not to mix red with green, and pink with brown. Before you start the preservation, divide the tomatoes into ripe, green and brown. You should also sort them by size on large, small and medium.

The most suitable for preservation for the winter are tomatoes of medium and small sizes (cherry). They have great taste and visual qualities. But large tomatoes should not be used. They are best suited for making juice for pouring. Choose tomatoes for conservation very carefully - they should not have stains, defects, cracks and peduncles.

Try to use for harvesting for the winter fruits of medium maturity. So you will be sure that they subsequently do not burst. To avoid cracking it is useful to chop the fruit at the location of the stem with a wooden needle.

Before canning, you can peel the tomatoes or use them in this form. However necessarily blanch the fruit for 2 minutes and cool.. This operation will help you effortlessly remove the skin from them. But you can preserve them in this form. Then after this procedure, you kill all the germs.

For preparing vegetables for the winter according to the recipes of experienced housewives, you can use any glass container you have. Before placing the fruit, it is sterilized over steam for 10 minutes. After you probanchiruet tomatoes, they are transferred to banks in an even layer. Then you can start sterilization or use the method of hot pouring.

Sterilization

When the tomatoes are in the jar, they can be poured with a prepared pot, heated to 100 degrees. After that, they are covered with sterilized lids and start to warm up. This procedure will help destroy the last microorganisms remaining in the fruit. This is the essence of the sterilization method.

Banks with vegetables harvested for the winter, sterilized in a large container. Before the bottom it is necessary to put a towel or a thin wooden plate. It will not allow banks to boil over water during boiling water. After that, you can put the cans with tomatoes on the plank or towel.

Further water can be poured into the tank. It should be so much so that its border is at a level of 2-4 cm below the neck of cans. After that, the pot can be put on the stove. The beginning of sterilization is considered to be the moment when the liquid in the tank with banks boiled. The duration of the procedure depends on the volume of sterilized cans - for three-liter it is 25 minutes, for one-liter bottles - 15 minutes, and for half-liter bottles - 10 minutes.

When all the banks are sterilized, they are pulled out of the tank, rolled up, after which they need to be thoroughly shaken and turned the lid down. Then they are transferred to a dark place, wrapped in a blanket and left to cool slowly.

Hot fill method

The main advantage of the conservation method in question is that thanks to it tomatoes much better retain their appearance. For him, it is better to take the whole, and not cut into slices of fruit.

You must first rinse with moderately hot water jars, after which they are doused with boiling water. Only after performing these actions can you fill them with the necessary ingredients - tomatoes, peppers, onions, etc. Then in the jars with fruits, they begin to gently pour boiling water and allow them to stand for 2-3 minutes. Then the water is drained, after which the boiling water is poured again. After waiting the same time as for the first time, the water is drained, and then the cans with the tomatoes are poured again, but now they are hot filled with marinade, after which they are rolled.

In fact, preparing for the winter delicious sweet tomatoes by preservation is very simple. There are many simple recipes that are able to master any hostess. Such tomatoes perfectly complement any dish. We give below one of these recipesfor which you do not have to cook marinade. All ingredients are based on a three-liter jar:

Cooking method

1. The first step is to sort the tomatoes. For marinating, it is recommended to take red or brown, not having serious damage with dense pulp fruits. Then they are washed under running water and allowed to dry. After that, tomatoes are selected by size.
2. Now it is necessary to lay the ingredients on the bottom of prepared cans - bay leaf, pepper, onion, garlic and greens. After that, you can begin to fill them with fruits.
3. Now that everything is prepared for sterilization, cans of tomatoes are poured with boiling water. After 3 minutes, the water is drained. This procedure must be repeated two or three times.
4. Now it is necessary to put salt and vinegar in jars, add boiling water. After that, they can roll covers. Then they proceed as usual - the banks are shaken and turned over, and then rolled up in a blanket, transferred to a dark place and allowed to cool slowly.

Tomatoes for the winter without sterilization

This method of harvesting tomatoes for the winter is also very popular among hostesses. With it you can quickly make delicious tomato blanks. Thanks to the technology used, pickled tomatoes retain their flavor and shape throughout the winter. Using this method, you can prepare not only tomatoes, but also prepare other equally tasty dishes - lecho, adjika and ketchup with your favorite seasonings. No matter what you cook, we are sure that you will appreciate any of the named dishes and, perhaps, they will be among your favorite ones in your family.

Recipe for tomatoes for the winter without sterilization

Here is a simple recipe for preparing delicious tomatoes for the winter using sterilization. For him you you will need the following products:

The process of cooking pickled tomatoes without sterilization

1. We take carefully washed one-liter jars and put garlic in them, pre-cut into halves, cloves, peppercorns, half a bunch of parsley. Here you can add a bow.
2. Then do the tomatoes. Each fruit should be thoroughly washed and made a hole during the day with a toothpick.
3. After the fruits are punctured, they are placed in a jar in dense rows.
4. After the jars are filled to the brim, add seasonings to them - a little sweet pepper and the remaining amount of parsley.
5. Now we take a pot or kettle, pour clean water and set to boil. Banks with tomatoes put in a bowl, pour boiling water there to the top mark of the neck.
6. Now you need to cover the banks with metal lids and let stand for 15 minutes.
7. Then you need to take a small saucepan and pour back 1.5 l of clean water.
8. When the water boils, make marinade. Add salt, sugar and let it boil for about 5 minutes.
9. Now you can drain the water from the cans, we do not need it. We take the cooked marinade and fill them with our tomatoes a second time, put vinegar and roll the jars with sterilized metal lids.
10. Banks are transferred to a dark place, wrapped in a warm blanket and let them cool down slowly.
11. After that, our tomatoes are kept in a warm room.

Conclusion

In our country, many people love tomatoes, and not only fresh, but also in canned form. Prepare the last for everyone. Today, there are several simple ways to preserve tomatoes. Many of them have long been used by experienced housewives. Therefore, if you finally decide to treat yourself and your family to the cold winter months with a wonderful side dish, for example, with sweet pickled cherry tomatoes for the winter without sterilization, then you only need to carefully prepare for this process.

Pay special attention to the choice of tomatoes.which you will marinate - they should be of medium or small size, without damage, brown or red. During conservation, strictly follow the sequence of steps. Then you can be sure that in the winter, when you open your blanks, it will be the tomatoes of this type and taste that you wanted on your table.

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It is a historical fact that the aborigines of the Pacific Islands, in order to preserve cucumbers for a long time in case of crop failure, buried their soil, wrapping them with banana leaves. Our ancestors preferred their simpler way - they began to pickle cucumbers and did it in a cold way, that is, in cold water.

If you do not know, then I will explain a little how the cold ambassador differs from the hot one. The difference in the temperature of the brine. When hot, the brine is poured in jars just boiled, not cooling. When salting cucumbers in the first way, the preservation is filled only with cold water. This is the simplest, and one can even say, lazy variant of preparation for the winter.

Cucumbers in the cold way for the winter in banks

Recipes for cold-pickled pickled cucumbers differ little from each other and are very simple to perform, but there are a few nuances that you should be aware of so that your preparation does not disappoint you during the tasting.

• Be sure to soak the cucumbers on the eve of pickling at least a couple of hours, just in that time they will absorb water and this will make them dense, and even crunchy.
• Try to take Zelentsy of the same size in order to salt them evenly.
• Do not forget that for the salting you need to take a cucumber of a variety intended for salting, they are with black thorns. Fruits with light - lettuce, they can also be taken, but in this case, be sure to cut the ass.
• Put the green stuff in the jars vertically - this will enter more, but do not tamp them too hard, tightly knit ones will not crunch deliciously.
• What salt? Yes, all the same. Our ancestors did it traditionally in barrels or tubs, now we do it in 3-liter jars or enameled saucepans, it hardly affects the taste.
• Which lid to close also does not matter much. But banks under a capron lid require indispensable storage in the cold, rolled up under an iron lid can be left in an apartment. But here a lot depends on the recipe.
• It is not necessary to sterilize the banks, it is enough just to clean them in good faith.
• Take the usual salt, large - iodized or very small is not suitable, because of them the vegetables will be soft.
• To give the blank a special taste, you can put onions, carrots, sweet peppers, and summer squash in the winter harvest. You can diversify the marinade with the help of not only the usual spices, such as garlic, dill or pepper. Hot pepper, basil, cherry leaves will be appropriate. Many people like to lay oak leaf and horseradish leaves.

Attention! Currant leaves in banks with cold salted cucumbers do not need to put. They contribute to the formation of mold.

If the brine in the process of salting dims, do not worry - this is a natural process. As time passes, it will become bright again, and the foam will disappear.

A simple recipe for salting cucumbers cold

The simplest and not involving special efforts, the recipe in banks. By the way, this is also a quick way to cold pickle cucumbers - you will not find it faster. After 3 days you can already try what you got.

Take the 3-liter jar:

• Cucumbers.
• Chives - 3 - 4 pcs.
• Cherry leaves, horseradish, dill - not sparing, generous hand.
• Peas - 6 - 8 pcs.
• Salt - 3 large spoons with a hill.
• Add a little hot red pepper if you like.

How to salt:

1. Put all the spices on the bottom of the jar, then distribute some of the chopped garlic between the cucumbers.
2. Soak cucumbers soaked for several hours in a jar tightly (but do not tamp, as I advised above).
3. Make a brine: dissolve the salt in water and pour it into the container. Close the capron lid and send in the cold for long storage. For quick use, you can not clean up, but the blank will be ready after three days.

Cold Ambassador of cucumbers in the banks for the winter

This salting was taught to me by a girlfriend, and since then I consider him the most successful, cucumbers will be strong and crispy. This is a classic and very simple recipe.

• Cucumbers.
• Horseradish leaves and cherries, dill.
• Garlic cloves - 4 pcs. on a three-liter jar.
• Peppercorns.
• Salt - 3 large spoons per jar.

How to salt:

1. Put greens on the bottom, then place cucumbers in the jar, interspersed with chopped garlic. And put salt in the jar.
2. Pour water. If you trust your tap water, then it will do, we have good water, so I do not bother and pour from there.
3. Leave the blank at room temperature for three days.
4. After this time, pour out all the water, put a spoonful of salt in a jar and refill with water.
5. Close the capron lid and move to cold. This will stop the fermentation, and the pickling will continue well until the end of winter.

Cold pickled cucumber with mustard

I consider this recipe to be classic, with it, of course, there is more trouble, but here your cucumbers with a guarantee will be strong and crisp. It is a pleasure to take such a cucumber in your hand and crunch on the whole apartment. Mustard prevents the formation of mold, as it is a good natural disinfector. By the way, the powder or grain you take is not much different.

Take a jar in 3 liters:

• Cucumbers.
• Chives - 5 pcs.
• Chili pepper - one small size.
• Cherry leaves, leaves of horseradish, dill, if you find, then oak leaves.
• Pea pepper - 6–8 pcs.
• Mustard - a teaspoon.

Brine: per liter of cold water 2 tablespoons with a spoonful of spoons.

Recipe salting step by step:

1. Put in a jar all the leaves, pepper and a couple of slices of chopped garlic.
2. Then fold there Zelentsy, soaked tight on the eve, sprinkling them with garlic. Top with mustard.
3. Dissolve the salt in cold water, but in good faith that it is sold out completely, and pour it into the workpiece.
4. Close the jar with a nylon cap and leave to wake up. Do not forget to drop in at least a couple of times a week to add water if it stops covering cucumbers.
5. When the pickle ferates and brightens, everything is ready. Move the jar to cold storage.

Cold Pickles with Vodka

Another good recipe for preserving cucumbers for the winter is to add some vodka there. By this we will achieve that the vegetable will be strong and crispy.

Take on the 3 liter bottle:

• Cucumbers.
• Salt - 3 large spoons.
• Vodka - 50 ml.
• Sugar - 2 spoons.
• Chives - 4 pcs.
• Water - 1.5 liters.
• Dill umbrellas, cherry and horseradish leaves (or spine),
• Allspice - 8 peas.

How to salt:

1. Cut the garlic cloves and horseradish root, if you take it, cut the tips of the cucumbers. Cucumbers, I remind you, should first be soaked for a couple of hours.
2. Also prepare the brine in advance: in cold water, add salt with sugar, let it boil and be sure to cool it.
3. Put all the spices on the bottom of the jar, then put the greens. It remains to pour cold brine and pour vodka.
4. Put the capron caps into boiling water for a few seconds and immediately close the jars.
5. Leave the jars in the apartment for three days, then clean in the cold. After 2 months you can try cucumbers.

As always, I remind you that there are not many recipes, and there is still room for yours in my piggy bank. So, if you throw your version of pickling cucumbers for the winter in a cold way, I will not protest. And even on the contrary, I will say a huge thank you. With love ... Galina Nekrasova.

It is also possible to preserve cucumbers in the country using only cold water, this method of preservation takes much less time. Cucumbers are crunchy, moderately salty, as pure water takes away excess salt. The pickle from cucumbers is very tasty, it can be used to prepare pickle. Store cucumbers, canned in a cold way, it is possible up to three years in the closet of a city apartment. In the detailed recipe are products for cooking one three - liter jar of cucumbers.

Ingredients:
   fresh cucumbers - 2 kilograms
   Dill inflorescence - 3 pieces
   horseradish leaves - 1 large leaf
   garlic - 4 cloves
   black pepper - 3 peas
   black currant leaves - 5 pieces
chilli pepper - optional
   mustard powder -? tea spoon
   water - 1 liter
   salt - 100 grams
   baking soda - for washing cans

Dishes

colander
   pan
   glass jars
   metal covers
   can seamer
   knife
   tea spoon

Training

Banks enough to wash with baking soda and rinse well with cold water
   Wash cucumbers well, the tips do not need to be cut. Wash horseradish leaves, currants, dill, paprika
   Peel the garlic, chop the leaves of horseradish
   In prepared jars, put horseradish and blackcurrant leaves, dill, black and red peppers, garlic, and cucumbers on the bottom - as tightly as possible to the top

Water in a saucepan slightly heat and completely dissolve the salt.
   Pickled cucumbers to the top with the prepared brine, sprinkle with dry mustard on top. Cover the filled cans with lids; put plates for extra water under the cans
   Pickles salted for five days, in a cold place is not necessary to put. If plaque formed on cucumbers, and muddy brine became more transparent, then cucumbers are ready for roll-in
   Drain the brine as much as possible. Pour cold water from the tap and again drain to remove all dregs.
   Once again, pour the cucumbers into cold water. There should be no bubbles between the cucumbers. Remove the bubbles, cover with a metal lid and roll up, you do not need to turn the rolled up cans
   Leave the banks under control. If the air is still in the bank remained, then fermentation will be and the lid will swell. If the cover is swollen, then open the cover and, topping up the water, roll up again