Plants

Preservation of cucumbers at home: TOP-6 best recipes


In most families, canned cucumbers are a favorite preparation that can be taken simply as an appetizer and as an ingredient for salads, sandwiches, main dishes or soups. Preservation of cucumbers at home can be carried out according to different recipes, which will give the workpiece a different taste.

Salted homemade cucumbers in jars

To prepare slightly salted vegetables at home, you will need:

  • a kilo of small cucumbers;
  • a bunch of dill without hard stems;
  • a couple of tablespoons of salt;
  • a couple of liters of water;
  • a pair of garlic heads.

Cooking Technology:

  1. Cucumbers are actively washed, and then transferred to a voluminous bowl.
  2. Next, a brine is prepared: salt is actively stirred in water.
  3. Garlic cloves peeled from husks and dill are sprinkled in a bowl with cucumbers.
  4. Then the cucumbers are poured with prepared brine. The liquid should completely cover the vegetables.
  5. Vegetable fruits run into a clean plate on which the load is set. This is necessary so that vegetables do not float.
  6. The bowl is rearranged in a cool dark place for 3 days. If after this time the cucumbers do not seem salty enough, they must be left for another 1 day.
  7. All foam that forms on the surface of the liquid should be removed.
  8. After the vegetables are sufficiently salted, the liquid must be drained and brought to a boil.
  9. Then the cucumbers are laid out in sterilized jars (along with dill and garlic), and then they are poured with hot brine.
  10. Banks are rolled up.

Sometimes cans with blanks explode. To avoid this, cucumbers should be rolled up with a preservation key until the lid is sealed against the glass. Next, the workpiece is turned upside down, wrapped in a warm towel and left for a day until it cools. If the preservation was carried out correctly, then after cooling the container, the center of the lid is drawn inward.

Salting cucumbers with mustard: how to preserve

For salting cucumbers with a volume of 2 liters, you will need:

  • one two-liter jar;
  • kilo of cucumbers;
  • 4 garlic cloves;
  • 1 liter of water;
  • 2.5 tablespoons of salt;
  • 1 dessert spoon of mustard dry;
  • blackcurrant leaves, horseradish, dill umbrellas.

Cucumber preservation:

  1. Before pickling, washed cucumbers are soaked in cold water for half a day.
  2. The glass container and lid are sterilized. The bottom of the can is covered with blackcurrant leaves, dill umbrellas, horseradish leaves. Also, garlic, previously peeled from the husk, is thrown into the container.
  3. Cucumbers are taken out of the water, washed again, and then densely tamped in a jar (you can also cut them into circles).
  4. Next, prepare the brine. To do this, all salt is dissolved in water.
  5. The jar with cucumbers is completely poured with the prepared brine.
  6. Capacity is left for 4 days. During this time, foam should be removed from the surface of the workpiece. When 4 days run out, the brine is poured into a pan, and then brought to a boil.
  7. Vegetables are poured with the cooled liquid again, and then mustard is poured into the container. Next, the jar is rolled up, turned over and wrapped in warm material, left to cool completely.

To protect the snack from mold, you should use only dry mustard.

Pickled cucumbers with herbs: a step by step recipe

For cooking you need:

  • one three-liter jar;
  • a tablespoon of granulated sugar;
  • 3 liter capacity of cucumbers;
  • cherry and currant leaves;
  • garlic clove;
  • horseradish leaves;
  • a small amount of dill and celery;
  • a pair of bay leaves;
  • a couple of tablespoons of salt;
  • one and a half dining spoons of vinegar;
  • a pair of peppercorns.

How to preserve the workpiece at home:

  1. Cucumbers are pre-soaked in cool water for at least a couple of hours. It is better if the vegetables are soaked for half a day.
  2. Cherry and currant leaves, garlic, bay leaf, dill umbrella, celery, pepper and horseradish leaves are laid out on the bottom of a sterilized glass container.
  3. Then soaked cucumbers are rammed over the greens.
  4. Vegetables are poured with freshly boiled water for 10 minutes. Then the liquid is poured into the pan, brought to a boil again, and then poured into a jar of cucumbers. The workpiece is infused for 40 minutes.
  5. Then the liquid is again drained, salt and granulated sugar dissolve in it, everything is actively mixed and boiled.
  6. Vinegar is poured into a hot solution, everything is mixed.
  7. The marinade is poured into a jar, the container is rolled up.

Canned Cucumbers with Vegetables

To prepare snacks you need:

  • 5 half liter containers;
  • a kilo of medium-sized cucumbers;
  • kilo zucchini;
  • bulb;
  • dessert spoon of mustard seeds;
  • one and a half glasses of granulated sugar;
  • dill bunch;
  • a couple of tablespoons of salt;
  • a glass of 9% vinegar;
  • 5 garlic cloves;
  • 4 glasses of water;
  • 5 bay leaves.

To prepare an appetizer that is ideal as a salad and side dish for the main dishes, you must adhere to the following technology:

  1. Zucchini are washed, peeled with a peeler. If large zucchini were used, it is necessary to remove seeds from them. Then zucchini are cut into strips.
  2. Cucumbers wash, try. If the skin is bitter, it should be cut. Then the vegetable is cut into circles.
  3. The bulb is peeled, cut with rings. Garlic is separated from the top of the dried layer.
  4. All half-liter cans are sterilized in advance. At the bottom of each container is placed an onion ring, garlic clove. Then chopped vegetables are poured into the container.
  5. Next in the banks should be mustard seeds, bay leaves, peas.
  6. The cart is poured into a pan, brought to a boil. Salt and granulated sugar dissolve in boiling water. After removing the liquid from the stove, vinegar is poured into it. Everything is kneading.
  7. Each jar is poured with a finished marinade, and then the containers are covered, put sterilized for 5 minutes.
  8. Then the workpiece is rolled up with sterilized lids, turned over and wrapped in a warm towel.

Pickled Cucumbers with Chili, Zucchini and Celery

For cooking you need:

  • liter jar;
  • zucchini;
  • dill sprig;
  • celery stalk;
  • a pair of garlic cloves;
  • a pair of bay leaves;
  • a small amount of chili to taste;
  • a third of a tablespoon of salt;
  • half a tablespoon of granulated sugar;
  • a pair of dining spoons of 6% vinegar;
  • 7 medium cucumbers;
  • 5 pepper peas.

Step by step cooking snacks:

  1. Zucchini is washed under running water, cut into circles having a thickness of a couple of centimeters.
  2. A dill branch, celery, cucumbers, chopped zucchini, chili, peeled garlic, bay leaf are placed in a pre-sterilized jar.
  3. The entire workpiece is poured with boiling water, infused for 15 minutes.
  4. Then the water is poured into the pan, pepper, salt and granulated sugar are added to the liquid, everything is mixed and put on fire. After the marinade reaches a boil, vinegar is poured into it.
  5. The workpiece is poured with hot marinade, and then the can is rolled up, turned over, covered with a blanket, left for a day until it cools.

Salted cucumbers at home (video)

The presented recipes make it possible to cook cucumber appetizer deliciously, which will be a great addition to the festive and everyday table. But it is worth remembering that an important stage in the preparation of the workpiece is the roll-up of the can. Using the wrong technology can cause the lid to explode, which is why you need to follow the rolling instructions described after the first recipe.