Winter - this is the time of the year, when food fora large number of pickled vegetables and fruits. Cucumbers are the most suitable products for marinating and pickles for the winter. Marinated cucumbers have excellent taste and are stored well for a long time, therefore each housewife has her own special recipe, with which you can prepare delicious blanks for the winter. Depending on the recipe, as a basis for pickling can be used either large cucumbers, or young and small (gherkins). There are also recipes that involve the use of overripe, large vegetables with seeds. For most recipes, small, fresh cucumbers with black spines are best suited. If the vegetable is covered with white spines, this indicates its dessert variety, which is not suitable for marinating, as the containers with them often explode.

Sweet and sour marinated cucumbers

Billets for the winter on this recipe is best done in 5-liter jars. For this we need:

• 50 g of sugar;
• 60 g of salt;
• 2 liters of water;
• 500 ml of 9% vinegar;
• 3 bay leaves;
• 15 black peppercorns;
• dill;
• 5 g of mustard;
• 200 g shallow onion;
• 100 grams of horseradish;
• 3 kg of cucumbers.

Cucumbers need to be washed well and laid tightlyin a 5-liter jar. We shift them with slices of horseradish, peeled onions and dill stems. In 3 liters of water, add salt, sugar and bring to a boil. After that, pour the vegetables with marinade and add the vinegar, mustard, pepper and bay leaves. We close the jar, in which all the ingredients are marinated until the next day. After a day, open the container, merge the marinade and boil it again. After that, we again fill in the cucumbers, close the jar and put it in a cold place.

Sterilized Pickled Cucumbers

For one l to fill we need:

• 100 ml of 9% vinegar;
• 50 g of salt;
• 30 g of sugar.

For sour marinade you will need:

• ¾ cup 9% vinegar;
• 1 tbsp. a spoonful of salt;
• 1.5 tbsp. Sahara.

From the seasoning at hand you need to have:

• 2 bay leaves;
• 2-3 cloves;
• 2 cloves garlic;
• 15 g of aromatic herbs;
• 3 peas of bitter and fragrant pepper.

For such a recipe marinating for the winter is betterjust the same size equal cucumbers. They should be well washed and cut off the tips. We put green, garlic, laurel leaves, bitter and sweet pepper on clean bottles at the bottom, then we put the prepared cucumbers densely. Then marinade bring to a boil, add the vinegar and fill the jars. We boil the caps and close the containers. Then it is necessary to sterilize liter cans within 10-15 minutes, and three-liter - within 20-25 minutes. When sterilizing, you need to observe the color of the marinade. As soon as it changes from bright green to olive, remove the container from the fire, roll it up and cool it. Sterilized cucumbers ready.

Crispy pickled cucumber

For marinating on this recipe for the winter, we need to have at hand for 1 liter of marinade:

• 3 cloves of garlic;
• 3 peas of black and fragrant pepper;
• 2 leaves of laurel, cherry and black currant;
• 1 dill umbrella;
• 1 branch of celery;
• 3 tbsp. spoons of sugar;
• 700 g of small cucumbers;
• 1 tbsp. a spoonful of salt;
• 2 tbsp. spoons of 9% vinegar.

For this recipe, smallcucumbers of the same size, which should be well washed and poured in a large container of cold water for 8-10 hours. Every 2-3 hours it is desirable to change the water to prevent it from stagnating. Then you need to rinse the vegetables under running water and cut off their tails. At the bottom of a liter can we put cloves of garlic, currant leaves and cherries, a branch of celery, an umbrella of dill, a bay leaf, peas of black and sweet-scented pepper, and we put the prepared cucumbers densely upward. All this is filled with boiling water and let it brew for 10-15 minutes. We merge the water and fill it with fresh boiled water, in which we let the cucumbers brew for about 5-7 minutes. After that, drain the water and put it on the fire. Add sugar, salt and vinegar to the water. Fill cucumbers with a marinade, roll up the lids, turn the jars upside down and wrap them in warm clothes. Cucumbers cooked with this recipe will please you and your family with an unrivaled crispy taste.

Marinated cucumbers without vinegar

Marinating cucumbers for the winter without the use of vinegar is a fairly simple recipe, with which you will get very tasty cucumbers. To do this, we need 5 liters:

• black and sweet pepper;
• leaf of laurel;
• 5 cloves of garlic;
• 5 tbsp. spoons of the non-iodized salt;
• umbrellas of dill;
• horseradish;
• 3-4 kg of small cucumbers.

Banks should be thoroughly washed with warm water andsterilize on steam, and cover the lids in boiling water. Dill and horseradish leaves are washed in warm water. Cucumbers also need a good wash and cut off the tips on both sides. After the tanks cool down, put the dill and clove of garlic on the bottom, then tightly put the prepared cucumbers and horseradish. Then 1 tbsp. Spoon the salt into a cup and pour hot water, mix thoroughly and pour into jars with cucumbers. We add to the tank a simple boiled salted water and cover them with lids. In order that the brine does not flow to the floor during fermentation, the cans can be placed on plates. Leave cucumbers in peace until they ferment. In order to let the gases come out, two times a day the cucumbers must be shaken. After 2-3 days they begin to change color from green to yellow. This signals that all the brine should be poured into one container and brought to a boil, and pour cucumbers with boiling water and let it brew for 10-20 minutes. Then merge with cucumber water and pour them with boiled brine. Add to each jar a few peas of black and rosemary pepper and bay leaf. We roll the containers with iron lids.

Cucumbers in tomato juice

To prepare cucumbers for this recipe, you must have:

• 2 tbsp. tablespoons of salt per 1 liter;
• 2 tbsp. tablespoons sugar per 1 liter;
• 1 teaspoon 9% vinegar per 1 liter;
• tomato juice;
• leaf of laurel;
• horseradish;
• black and sweet pepper;
• bow;
• garlic;
• cucumbers.

Best for marinating suitable smallCucumbers of the same size, which need to be thoroughly washed and cut off the tips on both sides. After that, in clean jars we put cucumbers together with spices. Fill them with boiling water, cover with a lid and let it brew for 10-15 minutes. Pour tomato juice into a saucepan, put on a small fire and bring to a boil. We merge the water from the cucumbers and boil it, then pour it again and let it brew for 10 minutes. Pour the water from the jars and pour the tomato juice, add sugar, salt and vinegar. If you use pickled tomato juice when pickling, you do not need to add sugar. We close in the jars and let them cool. In order for the cooling process of the blanks to proceed more slowly, the banks need to be wrapped in a blanket. Apparently, there are a lot of recipes for marinating cucumbers. The main thing is to choose the one that best suits you, your family and friends. And then in the winter on the dinner table you will have a great snack, which will please everyone.

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