Sweet and crispy pickled cucumbers — the simplest and most delicious recipe

Pickled cucumbers are classics of Russian cuisine, and they are also an ideal savory appetizer for salads, soups and sandwiches. The most delicious cucumbers are homemade. How to choose cucumbers, pickle them, sterilize jars and other cooking subtleties — in the Izvestia material.

How do pickled cucumbers differ from canned and lightly salted ones?

Preservation is a method of processing products. It includes, for example, pickling and pickling. Therefore, pickled and pickled cucumbers can be called canned. Conservation is primarily necessary to increase the shelf life.

However, in the cookbook "Preparations for the future" there are other differences between pickled cucumbers and canned ones.

"Canned cucumbers differ from pickled cucumbers with a lower vinegar content and a higher spice content, so they have a slightly different taste," the book says.

The main difference between pickled and pickled cucumbers is also in vinegar. For pickled ones, it is needed, thanks to the acid, a marinade is obtained. Cucumbers are salted without vinegar, the brine is prepared using salt, herbs, leaves, garlic, pepper, horseradish and other spices. Therefore, the taste of pickled and salted is different. For the former, it is sweet and sour, for the latter, it is salty. Also, due to vinegar, pickled cucumbers are stored longer than salted and lightly salted ones. With proper storage, pickled ones can be eaten for two years, and salted ones for 8-9 months.

Which cucumbers should I choose for canning?

For pickled cucumbers, it is better to choose short—fruited ones - up to 12 cm. It will be more convenient to put them in jars.

Among the varieties for pickled cucumbers, Muromsky, Nezhinsky, and Vyaznikovsky are suitable. They are distinguished by their small size, dense flesh and small seeds.

In addition, it is important to marinate fresh cucumbers. The ideal option is newly harvested from the garden.

What ingredients are needed for pickled, sterilized cucumbers?

A liter jar will need the ingredients in the following proportions:

— cucumbers — 700 g;

— water — 500 ml;

— vinegar 9% - 2 tbsp. l.;

— sugar — 1.5 tbsp . l .;

— salt — 1 tbsp . l .;

— garlic — 1-2 cloves;

— dill — 2 umbrellas;

— peppercorns — 5 pcs .;

— bay leaf — 1 pc.

To taste, you can also add cloves, horseradish leaves, cherries and currants, and grainy mustard.

How to cook pickled, sterilized cucumbers?

The whole process takes about one hour if you have prepared the products in advance.

Step-by-step cooking process:

1. Prepare the cucumbers: wash them, pour boiling water over them, and then soak them in cold water for 3-4 hours, so they will remain crispy longer.

2. Wash the jars thoroughly.

3. Prepare the marinade: mix water, salt, sugar and vinegar, then bring to a boil.

4. Sterilize the jars and lids: in a saucepan (15-20 minutes), in the oven (20-30 minutes), in the microwave (7 minutes); you can simply pour boiling water over the jars and lids several times.

5. Put spices in jars: garlic, bay leaf, dill, pepper, mustard, horseradish.

6. Fill the jars with cucumbers: stack them tightly, try not to leave empty spaces.

7. Pour the marinade into the jars of cucumbers: it should almost reach the top edge of the jar, 1.5–2 cm up to it.

8. Roll up the jars with lids.

9. Turn the jar upside down, cover with a towel, and remove it after it cools down completely.

After canning, cucumbers should be left for 2-4 weeks. This way they will be evenly soaked in the marinade, and they will acquire the taste and smell of spices.

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What should be considered when cooking pickled cucumbers?

Choose cucumbers of the same size, so they marinate more evenly.

If you want to get a sweeter taste, use honey instead of sugar — 2 tablespoons per liter. Please note that cucumbers will become darker with honey than with sugar.

For lovers of spicy flavors, it is recommended to add a little chili pepper.

For flavor, you can add any vegetables, such as carrots, onions, bell peppers, and squash.

To prevent the jars from bursting during sterilization, the temperature should be increased gradually.

Check the tightness of the jar, the lids should not swell.

Popular questions

How to choose a jar for cucumbers?

It depends on the needs. If you have a small family, then it is worth taking liter cans. For a large family, it is better to choose three-liter cans. After opening, cucumbers are stored for up to two days at room temperature and for up to three months in the refrigerator.

Why do I need to be sterilized?

Sterilization helps cucumbers to last longer and destroys germs and bacteria that can spoil the product. Organisms can remain even after thoroughly washing the jar. Cucumbers inside the jar can ferment, which leads to container bursting and food poisoning. Rospotrebnadzor recommends sterilizing cans for at least five minutes.

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How to sterilize jars?

You can sterilize jars in different ways: in a saucepan, oven, or microwave.

Sterilization in a saucepan: put the jars and lids in a saucepan, cover completely with water, bring to a boil and leave for at least 10 minutes, remove the jars and place them upside down on a towel.

Sterilization in the oven: place the jars and metal lids (rubber and plastic are not allowed) in an unheated oven so that 2-3 cm remains between the containers, preheat the oven to 150 degrees, leave the jars to 2 liters in the oven for 20 minutes, cans 3-5 liters — up to 30 minutes, after turning off the oven, open the door and leave banks gradually cool down.

Microwave sterilization: pour 2-3 cm of water into the jars, turn the microwave on to maximum power and put the jars in it for 7 minutes, take out the jars and place them upside down on a towel.

How to store pickled cucumbers?

Cucumbers should be stored in a dark and cool place at a temperature from 0 to +2 degrees.

Where to use pickled cucumbers?

Salads, first and second courses, sauces, pizza and even jam are prepared with pickled cucumbers. It is also used as an additional side dish to meat and fish.

Such cucumbers, for example, are added to vinaigrette, olivier, solyanka, tartar sauce, sandwiches, burgers. Cucumbers are also good to add to baked potatoes, fried chicken, and shish kebab.