Many housewives are afraid of canning cucumbers without sterilizing, and in vain.
There are many recipes for harvesting cucumbers for the winter in banks without sterilization.
In this way, you can pickle and pickle cucumbers or make them a salad.
Cucumbers for winter in cans without sterilization - basic principles of preparation
For pickling or pickling cucumbers select small cucumbers. Pre-soak them in ice water, then cut off the tips on both sides. Spices, garlic are put into sterile jars, and then cucumbers are placed tightly. Greens are laid out on top. Pour boiling water over, leave for some time, then drain the water, and as soon as it boils, again poured into cucumbers. Again, they drain, dissolve sugar, salt and vinegar in it, boil, and pour the vegetables for the third time with this marinade and roll them up.
Greens of dill, horseradish and celery, as well as currant leaves, oak and cherry will make your cucumbers fragrant and crunchy. Cucumbers can be marinated with other vegetables, for example, with bell pepper, tomatoes, onions and carrots.
For the preparation of cucumbers in the form of a salad take the fruits of medium size. Cucumbers and other vegetables that make up the salad are crumbled. Put everything in an enamel container, add herbs, sugar, spices and salt, seasoned with vinegar and vegetable oil. Leave to marinate for a while. Then either raw laid out on the banks, or pre-boil and roll.
Recipe 1. Cucumbers for the winter in banks without sterilization
Ingredients
two kg of fresh cucumbers;
two dill umbrellas;
three cloves of garlic;
four leaves of black currant;
25 ml of acetic essence;
salt - 60 g;
five black peppercorns;
sugar - 40 g
Method of preparation
1. Put the washed-up young cucumbers into a large basin and fill with ice water for three hours. It should be a couple of times to change the water. 2. Sterilize the lids and jars in the oven or above the steam.
3. Peel the garlic. We wash dill umbrellas and currant leaves.
4. At the bottom of the glass container lay out umbrellas of dill, currant leaves, peeled garlic cloves and black pepper peas. Put cucumbers on top and cover with lids.
5. Pour a little more than a liter of water into the pan, bring to a boil, dissolve bulk products in boiling water. Pour cucumbers with brine and pour in vinegar. We roll up the jars, turn them over and cool them under the rug.
Recipe 2. Crisp cucumbers for the winter in cans without sterilization
Ingredients (per liter)
young cucumbers - 7 pcs .;
sugar - 25 g;
15 grams of salt;
10 ml of vinegar essence;
three peppercorns;
two cloves of garlic;
dill umbrella and horseradish leaf;
two bay leaves.
Method of preparation
1. Wash and soak the cucumbers in ice water for several hours. Garlic clean from the husk, rinse the greens and shake off excess moisture.
2. Liter cans are well washable with soda, set to be sterilized in the oven for ten minutes. In a sterile glass container lay out the greens, garlic and peppercorns. Top tightly laid cucumbers.
3. Separately boil water and pour cucumbers in a jar with it. Cover with lids and leave for ten minutes. Water is poured into the pot and boil again. We pour the bulk products into the jar, pour in vinegar and pour boiling water over it. Cucumbers in banks roll, turn over, cover with a warm cloth and cool.
Recipe 3. Cucumbers for the winter in banks without sterilization “As light-salted”
Ingredients (per can of volumes in 3 l)
small cucumbers - how many will enter;
one and a half liters of water;
salt -60 g;
75 grams of sugar;
five cloves of garlic;
several leaves of cherry or currant;
a good pinch of black peppercorns;
carnation - 4 buds;
cinnamon on the tip of a knife;
three dill umbrellas;
two sheets of horseradish;
sprig of tarragon.
Method of preparation
1. Wash small cucumbers and soak for three hours in ice water, and change the water a couple of times. 2. In a sterilized glass container, place most of the greenery. Place the cucumbers on top, sprinkling them with the remaining herbs and spices.
3. Pour water into the pan, boil and dissolve the bulk solids in it. Pour the boiling marinade over the cucumbers and leave for three minutes. Drain the brine and put it on fire again. Pour boiling water over cucumbers again, and wait a couple of minutes, drain and send again to the fire. Pour the brine into the jar for the third time, pour in the essence or vinegar. Roll banks with cucumbers, turn and cool under the old coat for a day.
Recipe 4. Cucumbers for the winter in jars without sterilization with celery stalks
Ingredients
young cucumbers - half a kilogram;
a piece of horseradish;
dill branch with umbrella;
celery stalk - a couple of pieces;
3 cherry leaves;
three pieces black pepper;
clove of garlic;
salt - 30 g;
20 grams of granulated sugar;
Table vinegar - 40 ml.
Method of preparation
1. Wash young, small cucumbers, cover with cold water for five hours. Drain, put cucumbers on a towel, cut them from two sides. Rinse greens and lightly dry.
2. Wash the cans with soda and sterilize by any method that is familiar to you. Sealing lids must be boiled for several minutes.
3. In a sterile glass container, put the greens, peas and garlic. Place cucumbers vertically on top.
4. Boil from the kettle pour cucumbers. Leave on for three minutes, then pour the water into the pot, boil and pour into the jars again. Ten minutes later drain the water, dissolve the bulk solids in it, boil it, and pour the cucumbers into the solution. Pour in vinegar, roll, wrap and cool for 24 hours.
Recipe 5. Cucumbers for winter in cans without sterilization
Ingredients (for 3 l jar)
young cucumbers - 20 pieces;
four dill umbrellas along with the stem;
five cloves of garlic;
three leaves of black currant;
on a sheet of horseradish and oak;
black peppercorns - 5 pcs .;
50 g sugar;
three bay leaves;
60 g of salt;
Table vinegar - 100 ml.
Method of preparation 1. Wash cucumbers and trim the tips. Soak the fruits in ice water for at least five hours. Garlic free from the husk. Rinse and dry on a paper napkin, fresh greens.
2. Sterilize the jars washed with soda using your usual method. Place dill, tree leaves and garlic on the bottom of a sterile, dry glass container. Place cucumbers vertically on top.
3. Boil from the kettle pour cucumbers with spices. Cover and leave for a couple of minutes. Drain in a saucepan, boil, pour again and leave for five minutes. In the newly drained water, add black pepper, bay leaf to the peppercorns, dissolve bulk products and pour in vinegar. Boil a minute and pour the brine into the jar and roll up immediately. Invert the preservation and cool, covered with a rug.
Recipe 6. Pickled cucumbers for the winter in jars without sterilization with bell peppers
Ingredients
young cucumbers;
Bell pepper;
greens horseradish and dill;
cherry and currant leaves;
garlic cloves;
Acetic essence;
coarse salt.
Method of preparation
1. Freshly harvested young cucumbers stand in ice water for half an hour. Then pour in water and trim the tails on both sides. Peel the garlic and rinse. Sweet pepper free from seeds, wash and cut into long strips.
2. Prepare a liter jars. Wash them and sterilize in the oven or over the steam. Boil the metal lids for five minutes. In a dry, sterilized glass container lay a piece of horseradish, black currant and cherry. Place cucumbers on top of the greens, shifting them with pepper and garlic. From above we put dill.
3. Boil water in the kettle and pour boiling water over the cucumbers. After a quarter of an hour, pour the water into a saucepan, boil again and pour boiling water into cucumbers a second time. Then drain the water again. Add the peppercorns and 10 ml of vinegar to the cucumbers. In the water, add 30 g of salt, granulated sugar 25 g and put on fire. Pour the cucumbers with boiling brine and immediately roll up the jars. Turn and cool under a warm cloth for approximately 24 hours.
Recipe 7. Minted pickles for the winter in cans without sterilization
Ingredients
young cucumbers - 700 g;
three dill umbrellas;
two leaves of cherry;
five blackcurrant leaves;
horseradish leaf;
red hot pepper - half a pod;
horseradish root - a small piece;
head of garlic.
Brine
water - 400 ml;
salt - 14 g.
Method of preparation
1. Wash the cucumbers well, put them in a large basin and pour with ice water for five hours. Rinse the leaves of currant, horseradish and cherry, dill umbrellas. Cut a piece of horseradish into three centimeters. Peel and cut the chives in half. Cut the dill umbrellas into two pieces. Peel the horseradish root and cut into six pieces. Hot pepper cut into small pieces.
2. Wash the jars in warm water with soda, rinse and sterilize over steam or in the oven. Covers boil for three minutes.
3. Drain water from cucumbers and cut them from two sides. At the bottom of a dry, sterile glass container lay out half the greens and spices, put cucumbers tight on top. Put the remaining greens and spices over the cucumbers. So fill all the jars.
4. Pour water into a saucepan, dissolve table salt in it and boil for three minutes on low heat. Pour hot pickle into jars with cucumbers, cover with lids and leave in a warm place for a couple of days. Then drain the brine, boil it, and boiling pour into jars and roll up. To preserve the preservation, cover the blanket and leave to cool.
Recipe 8. Pickled cucumbers for the winter in jars without sterilization with onions and carrots
Ingredients
two kilograms of young cucumbers;
three onions;
two carrots;
75 sugar;
salt - 60 g;
litere of water;
120 ml of table vinegar;
bell pepper;
bunch of dill.
Method of preparation
1. Take small young cucumbers, wash them and cut them from two sides. Peel carrots and onions, rinse them and cut into rings. Sort out the dill, rinse and shake off excess liquid.
2. At the bottom of sterile, dry cans, put a couple of pieces of peppercorns and dill. Lay tight cucumbers, shifting them with onion rings and carrots. Top with dill. 3. Boil water in the kettle and pour cucumbers in jars with boiling water. After a minute, pour the water into the pan, dissolve the bulk ingredients in it, pour in the vinegar and bring to the boil. Pour fragrant pickle in jars with cucumbers and immediately roll up. Cover the preservation blanket and leave to cool.
Recipe 9. Cucumbers for winter in cans without sterilization with nettle
Ingredients (for 3 l jar)
small, young cucumbers;
nettle leaves - 10 pcs .;
horseradish leaf;
garlic - 4 slices;
currant, cherry and oak leaf;
rock salt 90 g;
alcohol - 100 g
Method of preparation
1. Soaked cucumbers soaked in ice water and leave for several hours. Wash the soda bottle and sterilize. Drain the water from the cucumbers and prune them from both sides.
2. Place all the leaves in the prepared glass container. Put cucumbers tightly on the greens and add salt.
3. Pour filtered water into the bottle, leaving room so that you can pour in the alcohol. Close the plastic cap tightly and remove the cellar or refrigerator.
Recipe 10. Cucumbers for winter in cans without sterilization with red currants
Ingredients
700 g young cucumbers;
two cloves of garlic;
bulb;
one and a half cup red currant;
cloves and peas black pepper - three pcs .;
litere of water;
25 grams of sugar;
45 grams of salt.
Method of preparation
1. Wash cucumbers pre-soaked for several hours in cold water and remove the tips on both sides. Cleans the currants from the twigs, sort out and wash under running water.
2. Put spices on the bottom of sterilized glass containers, then put cucumbers tightly. In the intervals we fall asleep currant berries. Pour cucumbers with boiling water and wait a couple of minutes.
3. Drain the water in a saucepan, boil, dissolve bulk ingredients in it, pour in a glass of red currant berries and boil for a few minutes. Pour the cucumbers with the marinade, immediately roll, turn over and leave to cool under a warm cloth.
Recipe 11. Pickled cucumbers for the winter with gooseberries
Ingredients
four kg of young cucumbers;
pound of gooseberry;
garlic - head;
10 leaves of cherry;
5 currant leaves;
a large sheet of horseradish;
dill branch with umbrella;
black peppercorns and cloves - 10 pcs .;
a small piece of horseradish root;
3.5 liters of filtered water;
Marinade (per liter of water)
salt - 60 g;
75 g sugar;
80 g of vinegar.
Method of preparation
1. Soaked cucumbers soak in ice water for several hours. Take the greens, rinse, dry on a towel and chop finely. Peel garlic and horseradish and finely chop with a knife. Prepared garlic, herbs and horseradish root mix in a bowl. Gooseberry free from twigs, sort and wash.
2. Drain the water from the cucumbers and cut the ends on both sides. Put the st. In a washed, sterile glass container. spoon of a mixture of greens, garlic and horseradish. Place cucumbers vertically on top, put a handful of gooseberries on top. Cucumbers with berries, pour boiling water over and leave for a quarter of an hour. Drain, boil and refill cucumbers.
3. In the water drained for the third time, add pepper, salt, cloves, vinegar and sugar, put on the fire and boil for 10 minutes. Pour the cucumbers with boiling marinade, and immediately roll up. Leave the preservation to cool.
Recipe 12. Pickles for the winter in cans without sterilization
Ingredients (per liter jar)
young cucumbers;
dill umbrella;
horseradish leaf;
small head of garlic;
hot pepper - 4 rings;
2 ring of sweet pepper;
2 leaves of currant;
20 g of salt;
one and a half aspirin tablets.
Method of preparation
1. My young cucumbers and soak in cold water for five hours. We clean the garlic, chop the pepper, sort out the greens and wash.
2. At the bottom of sterilized glass containers lay out the leaves of horseradish and currant, a sprig of dill. In a jar vertically put cucumbers, top lay out the garlic and pepper rings.
3. Pour cucumbers with boiling water, cover with lids and leave until the water is warm. Drain the water in a saucepan, boil again. Pour salt and crushed aspirin into jars. Pour in boiling water and immediately spin. We turn the preservation and cool it under a warm cloth for 24 hours.
Cucumbers for winter in cans without sterilization - tips and tricks
- Products and dishes used for the preservation of cucumbers must be clean. It depends on how long the snack will be stored. Banks must not have any defects.
- Cucumber blanks are best done on the day they were harvested. They must be sorted by size and pre-soak for several hours in ice water. So, cucumbers will get rid of bitterness and remain crunchy.
- The taste of your cucumbers will depend on the spices that are used in pickling. Basil, coriander, dill, horseradish, tarragon and parsley are most commonly used. Black and red peppers, garlic and hot peppers will add spice to your cucumbers. To keep the cucumbers crunchy, currant, oak or cherry leaves are added to the preservation.
- It is necessary to store cucumbers in a dry, dark place; the basement is best suited for this, but you can leave it in the apartment or house, the main thing is that the room temperature does not exceed 20 degrees.
