Canned cucumbers in a 2 liter jar. Canned cucumbers for the winter

The coming time for harvesting vegetables and fruits largely determines how varied and tasty our winter menu will be.

Will there be additions to lunch or dinner on the table from hearty salads, fragrant canned peppers or tomatoes, fragrant jam for tea ...

Among all this variety, cucumber blanks are one of the most popular.

After all, pickled or salted, they are good not only on their own, they are one of the important components of most salads, they are also used in the preparation of first and second courses.

Today's article is for those hostesses who decide to prepare cucumber preparations for the winter in liter jars, crispy small cucumbers are especially tasty and appetizing.

But the choice of a recipe for storage in such a container must be approached carefully, because if they are stored in three-liter containers without problems, then in liter ones they are worse because of their small volume, they “explode” more often, and therefore require a recipe that is precisely adjusted in terms of the number of preservatives.

By the way, for the same reason, when harvesting cucumbers in a small container, jars are most often not just filled with hot brine, but also sterilized.

Despite the fact that the recipes are very similar at first glance, experienced housewives know that even a slight difference in seasonings, and even more so in salt-sugar-vinegar, significantly affects the taste.

Do not forget that the seaming dishes must be washed and sterilized, and vegetables and seasonings must be washed well.

And one more useful tip: before starting seaming, it is advisable to soak the cucumbers in cold water for 3-4 (three-four) hours, this increases their “ability” for long-term storage.

Recipes for crispy cucumbers for the winter in liter jars

Cucumbers "Like from the store"

For the 1st one-liter jar you will need:

• Cucumbers (it is desirable to pick up identical, small-sized specimens)
• 2 (two) tables. lies. 9% vinegar
• 5 (five) pieces of black and allspice peas
• 1 (one) dill umbrella (take along with seeds and leaves)
• 1 (one) bay leaf
• Mustard seeds (preferred but optional)
• To prepare the marinade based on 3 (three) liters of water, we need:
• 100 (one hundred) gr. salt
• 200 (one hundred) gr. granulated sugar

We wash the cucumbers well, cut off their tips. Fold as compactly as possible into jars prepared in advance, laying down all the indicated seasonings except salt-sugar-vinegar.

To prepare the marinade, you need to dissolve the salt / sugar in boiled water and, after dissolution, pour everything into the prepared root crops.

Cover with metal (pre-sterilized) lids on top and sterilize.

After that, bubbles will constantly rise from the bottom.

Then take it out, pour in each prescribed amount of vinegar, and then roll it up. Turn them upside down and wrap them up to cool.

Bulgarian Cucumbers

For 1 one-liter jar we need:

• Cucumbers, small and "neat"
• 1 (one) garlic clove
• 1 (one) small onion
• 4-5 (four-five) pieces of bay leaf
• 5 (five) peas of allspice

• 0.5 (half) liters of water
• 3 (three) tables. lies. 9% vinegar
• 2 (two) tsp. lies. salt
• 4 (four) teas. lies. granulated sugar

Put seasonings, onion, garlic in a one-liter container. Cucumbers, preferably small in size, wash, lay tightly on top of the seasonings.

Make a marinade - add salt / sugar to the water, bring everything together to a boil and after boiling pour in the vinegar, then immediately turn it off.

Pour cucumbers with boiled marinade, sterilize for 8 (eight) minutes. Roll up.

Many people prefer that the seaming of cucumbers for the winter in liter jars be without sterilization. In this case, the following recipes would be ideal:

Gherkins "Crunch"

You will need (for one liter jar):

• Cucumbers (try to pick up small, the same size)
• 3 (three) tables. lies. granulated sugar
• 1 (one) dessert lies. salt
• 2 (two) tables. lies. 9% vinegar
• 1 (one) garlic clove
• 4-5 pieces of black peppercorns
• 2 (two) pieces of bay leaf
• 1 (one) sheet of horseradish
• 1-2 (one-two) sprigs of parsley

Prepare containers and root crops in the usual way. Put the sorted and washed seasonings into a one-liter jar: black peppercorns, peeled garlic, parsley sprigs, bay leaf, horseradish leaf.

“Pack” cucumbers on top, pour boiled water, cover with a sterilized lid, let stand for 10 (ten) minutes.

Then drain the water into the prepared container and put it to boil again.

Put sugar directly into the jar, add salt, pour vinegar, then pour boiling water.

Done, let's roll. Turn upside down, wrap up, and leave until they are completely cool.

Cucumbers "Bulgarian"

For 1 one-liter jar you will need:

Cucumbers, small and beautiful

• 1 (one) not too big onion
• 1 (one) small carrot
• 1 (one) small head of garlic
• 1 (one) dill umbrella
• Leaves: blackcurrant, horseradish and cherry

To prepare the marinade you need:

• 1 (one) liter of water
• 3.5 (three and a half) table. lies. granulated sugar
• 1.5 (one and a half) table. lies. salt
• 80-90 (eighty-ninety) ml. 9% vinegar

In a one-liter jar prepared according to the rules, put dill along with an umbrella, peeling the whole garlic only the topmost husk, peeled onions, carrots cut into 4 (four) parts, and cucumbers on top.

Pour boiling water over everything, leave for 15 (fifteen) minutes. Drain the water into a container, add granulated sugar and salt, boil again.

As it boils, and the sugar and salt have melted, reduce the heat to a minimum and add 9% vinegar.

The resulting hot marinade is added to the cucumbers, rolled up. As usual, wrap and leave upside down until completely cooled.

For those who have cucumbers, but there were no seasonings, a recipe that is prepared with a minimum amount of additional additives is useful:

"Pepper cucumbers"

For cooking you need:

• cucumbers
• 1 (one) dill umbrella
• 1/3 cup granulated sugar
• 1 (one) table. lies. salt
• 3 table. lies. 9% vinegar
• 1 (one) tsp. lies. ground black pepper

We put dill (on the bottom) and cucumbers in one-liter jars, pour boiling water, let it stand for 10-15 (ten-fifteen) minutes.

Drain the water into the container, add sugar / salt to it, boil again until smooth.

Pour the pepper directly into the jar, pour the vinegar, and then pour the boiling marinade. Roll up, turn over, wrap.

If there was no vinegar at home, but there is acetic acid, then rolling cucumbers for the winter in liter jars is suitable, a recipe with acetic acid.

Recipes with acetic acid

Cucumbers "Just a miracle"

For a 1 liter jar you need:

• small cucumbers
• 1 (one) onion
• 1 (one) carrot
• 1 (one) garlic clove
• 5 (five) peas of black and allspice pepper
• parsley sprigs
• 1 (one) tsp. lies. vinegar essence
• 1 (one) table. lies. with a slide (!) of salt
• 2 (two) tables. lies. without a slide (!) of granulated sugar
• Cloves, cherry and bay leaves (to taste and desire).

We put spices down the jars, cucumbers on them (preferably vertically), a clove of garlic on top, chopped onions with carrots, parsley sprigs.

Pour all this with boiling water and leave for 10 (ten) minutes, drain the water and repeat the filling with boiling water again, hold for another 10 (ten) minutes.

In a container for preparing the marinade, put sugar / salt, pour water from cucumbers into it and bring it all to a boil.

Now boiling water - in cucumbers, add vinegar essence to the jar, roll it up. Wrap upside down and leave until completely cooled.

"Pickled Cucumbers"

For cooking we need:

• cucumbers
• 1 (one) tsp. lies. 70% vinegar
• 1 (one) tsp. lies. vegetable oil

To prepare the marinade you need:

• 2 (two) liters of water
• 6 (six) table. lies. granulated sugar
• 2 (two) tables. lies. salt
• 30 (thirty) pieces of black peppercorns
• 7-8 (seven-eight) bay leaves

Put the gherkins in sterile one-liter jars, pour over the cooked boiled marinade.

We cover with lids, set to sterilize for 5-7 (five-seven) minutes, then add one teaspoon of 70% vinegar and vegetable oil to each jar and roll up.

About 0.5 liters of marinade goes to 1 one-liter jar.

Some unusual recipes

Which are also worth paying attention to.

Cucumbers "Without vinegar"

You will need:

• cucumbers
• 1 (one) table. lies. salt
• 1 (one) onion
• black peppercorns
• dill

For small cucumbers, we cut off the tails a little on each side, put them in one-liter jars, pour boiled cold (!) Water and leave for 2 (two) hours.

After the set time, drain the infusion and, without heating it, dissolve the salt in it (just stir it well). Pour the cucumbers with the resulting solution.

We leave, without rolling (!), For 3 (three) days in a warm room (just at room temperature). After a while, we drain the water and salt into a container, and put peppercorns, dill and onions in a jar.

Boil the drained marinade, pour back and roll up.

Since this blank is without vinegar, it is suitable even for a children's table.

Another recipe without vinegar.

"Cucumbers in grape leaves"

For cooking we need:

• Cucumbers (small as in all other recipes)
• grape leaves
• a few cloves of garlic
• spices

Marinade (designed for filling one-liter jars in the amount of 3 pieces):

• 1.3 (one and three) liters of water
• 50 (fifty) gr. salt
• 50 (fifty) gr. granulated sugar

We wash cucumbers and grape leaves. We cut off the tips of the cucumbers, put them in a spacious container, pour boiling water for 1-2 (one-two) minutes, then rinse with cold water.

In jars we put garlic, peeled and spices.

We wrap each cucumber in a grape leaf. We try to do this carefully, tucking the edges of the leaves and placing them tightly in the dishes so that they do not unfold after hot pouring.

We make a marinade - add salt / sugar to hot water, and when they dissolve, pour the cucumbers in the leaves and set for 5 (five) minutes, no more, stand.

Drain the filling into a container and boil again. So you need to fill in 3 (three) times, and after the fourth filling, immediately roll up. Leave to cool in the usual way.

"Cucumbers with red currant"

We will need:

• cucumbers
• Red currants
• horseradish leaves
• spice tarragon

To prepare the marinade you need:

• For 1 (one) liter of water - 50-60 (fifty-sixty) gr. salt.

Put all the spices down the jars, fill the rest of the space with cucumbers, placing them horizontally, and interspersed with tassels and individual red currant berries (it easily takes up space in empty spaces).

Pour hot marinade from water and salt into one-liter jars and, having covered with lids, set to sterilize for 15 (fifteen) minutes. Roll up.

Thanks to the currant, cucumbers acquire a spicy taste.

Cucumbers "Savelovskiye"

We need:

• cucumbers
• greens - dill, horseradish, currant leaves
• garlic

To prepare the marinade you need:

• ½ (one second) cup of granulated sugar
• 1 (one) liter of cucumber juice (made from overgrown cucumbers).
• 1 (one) liter of apple juice (carrion apples are suitable for cooking).

Prepare juice using a juicer.

• For 1 (one) one-liter jar there are 2 (two) cups of marinade.

Prepare the cucumbers by laying them on top of the green leaves and garlic.

Boil the marinade by mixing two types of juice with granulated sugar, hot add to jars and, after they stand for 10 (ten) minutes, pour into a saucepan.

Boil again, pour back again. Repeat again, after pouring a third time, roll up. Leave to cool as usual, turning over and wrapping.

In this recipe, in addition to cucumbers, it is very good to use small squash, in such a marinade they acquire a pleasant taste and elasticity.

When harvesting with patissons, the calculation will be as follows:

• For a 1-liter jar, 450 grams of cucumbers and 150 grams of squash.

The best cucumber recipes for the winter in jars

Harvesting cucumbers for the winter is a long-standing tradition in our area. Crispy, juicy, they are able to decorate any table, are great with various side dishes and are enjoyed by everyone, regardless of age.

In the recipe below for the winter, the number of components is calculated for one can of three liters, or three cans of one liter. The total calculation of water is approximately 1.5 liters. Containers and lids should be sterilized.

Components:

• 2 kg. cucumbers;
• 1 g of spices;
• 1 dessert l. vinegar essence;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara.

Rinse the cucumbers and trim the ends, pour cold water for three to four hours. Process and dry the jars, lay currant and cherry leaves (two or three leaves each) on the bottom, add dill and sprinkle with spices intended for canning (a handful). It can be coriander, mustard or another seasoning that matches the taste. Put vegetables in a container and fill it with boiling water. A liter jar - for 2 minutes, a 3-liter jar - for 5 minutes. Pour water from the containers into a saucepan, pour sugar and salt, boil, pour in a little vinegar essence. Preferably one dessert spoon. Fill cucumbers with brine, tighten with treated lids and put them on the surface.

Recipe for cucumbers for the winter without sterilization with vinegar "Like lightly salted"

Calculation for a can of three liters:

• cucumbers - how much will fit;
• 1.5 l. water;
• 2 tbsp. l. salt;
• 3 art. l. Sahara;
• spices and herbs;
• 4-5 cloves of garlic;
• a few currant and / or cherry leaves;
• 10 black peppercorns;
• 4-5 cloves;
• a small piece of cinnamon;
• 2-3 umbrellas of dill;
• a few horseradish leaves cut into large pieces;
• a small branch of tarragon;
• 1 st. l. 9% vinegar, or 1 tsp. vinegar essence.

Rinse cucumbers, pour water for several (2.5-3) hours. Water must be changed 2-3 times. Arrange one third of the greens and spices in jars. Arrange vegetables vertically in jars, sprinkling spices occasionally. The container with cucumbers should be filled with water three times: boiled brine (water + salt + sugar); after they stand for three minutes - drain the marinade and boil it again. Refill for one minute. Drain the marinade again and boil. Fill the container for the third and last time. If the marinade is not enough, you can add boiled water. Pour in the vinegar. Using metal lids, roll up three-liter jars and set them with the lids down. Before cooling it is desirable to wrap up. So preservation for the winter can be stored at room temperature in a place inaccessible to sunlight.

Cucumbers with mustard under a nylon cover

The recipe for the winter is designed for a 3-liter jar.

Components :

• the most suitable cucumbers in size;
• horseradish (leaf as old as possible);
• about ten currant leaves;
• 2-3 (depending on size) oak leaves;
• a few cherry leaves;
• peppercorns;
• 4 garlic cloves.
• dill.

Put the above ingredients on the bottom of the jars, then put the vegetables vertically in the same place. Lay some more leaves on top. For the first time, fill the container with cold water. Drain the water, then dissolve about 100 g of salt in it, and pour the jar of vegetables a second time. Sprinkle 1 tbsp. l. mustard. Leave in this state until the brine becomes cloudy. When cloudy, drain and boil. After that, let the water cool down a little, and again pour cucumbers with this brine. If necessary, water can be added, without adding salt. Add a little more dry mustard, cover with a plastic (nylon) lid and store in a cold place.

Cucumbers prepared according to this recipe retain their hardness and crunchiness, do not grow moldy.

Pickled cucumbers in jars "Czech"

At the bottom of a 3 liter jar. lay down:

• black peppercorns;
• allspice;
• 4-5 garlic cloves;
• dill;
• currant and cherry leaves;
• horseradish rhizomes;
• 4-5 bay leaves.

Grate the carrots and cut the onion into rings. Sprinkle each layer of cucumbers placed in containers with grated carrots and onions. Carrot lovers are advised to add a little more of it, this will positively affect the taste (approximately 2 onions and a few large carrots). Add Art. l. vinegar essence and pour boiled brine.

How to prepare pickle for cucumbers:

In one liter of water dissolve 2 tbsp. l. sugar and 1 tbsp. l. salt, boil. Bank in 3 l. provides approximately 1.5 liters. brine.

Cover with boiled lids and sterilize for 10 minutes after boiling water, roll up. As you can see, the recipe is very simple.

Cucumbers in tomato sauce

The recipe for the winter uses:

• tomatoes - 2 kg;
• cucumbers - 2 kg;
• vegetable oil - 1 tbsp.;
• granulated sugar - 300 g;
• salt - 2 tbsp. l.;
• acetic acid - 2 tsp

Cut the tomatoes and send to a slow fire for about 30 minutes. Cucumbers, also sliced, put to the tomatoes and leave on the fire for another 30 minutes. 5 minutes before the final readiness, sprinkle with sugar and salt, add oil and vinegar. Sort the prepared mixture into containers prepared in advance and roll up.

Recipe with horseradish per liter jar "Snack Cucumbers"

Prepare and wash vegetables, horseradish leaves, as well as containers and lids. Trim the ends of the cucumbers. Put the bottom of the jars with dill and garlic. Next step: wrap each fruit separately in a horseradish leaf. Fill jars with brine (brine: 1 liter of water, 50 g of salt, 25 g of sugar). Close. During storage, a white precipitate may appear on the bottom. This is normal, and the taste of preservation does not change. It is only recommended not to shake the container before opening and using.

Store preferably in the refrigerator, you can under the usual plastic lid. The brine will not become cloudy and remain clear. In a similar way, cucumbers of any size can be harvested, they turn out to be crispy and with a characteristic aftertaste, which is acquired thanks to horseradish.

Pickled cucumbers, recipe with citric acid

The components are given per liter jar:

• dill (umbrellas) - 2 pcs.;
• mustard seeds - 1 tsp;
• cherry leaves - 2 pcs.;
• bay leaf - 1 pc.;
• garlic - 3 teeth;
• peppercorns - 6-8 pcs.;
• citric acid - 1 tsp;

• water - 1 l.
• coarse salt - 2 tbsp. l.
• granulated sugar - 2 tbsp. l.

Put dill in a pre-prepared container, sprinkle with mustard, then add bay leaf and cherry leaves. Sprinkle peppercorns. Pour water over cucumbers for an hour, cut off the ends from the thicker side. Lay the vegetables in containers so that the first layer is vertical, uncut side up, and the subsequent layers of cucumbers are horizontal. Fill jars with boiling water, leave for 15 minutes. Next - pour the water into a separate container (it turns out a liter), sprinkle with salt and sugar, and then send it to the fire until it boils. Pour the jars with brine, add a little citric acid to each. Roll up. To evenly distribute citric acid, roll the container on the floor or table, but very carefully. Leave the upside down preservation to cool in a dark, dry place.

To make very tasty cucumbers for the winter, you need to consider canning recipes in liter jars. The options for preparations are quite diverse, pickled cucumbers are especially popular. They go as an addition to dinner, are part of the first and second courses.

Easy Canning Recipe

If the hostess does not have a lot of free time, you can make seamings according to a simple recipe. Crispy cucumbers will be a wonderful treat on the festive table. Every invited guest will want to know the preparations. Seaming does not require a large set of seasonings, everything you need can be found at home.

The marinade differs from the classic brine, it has delicate notes and an original aftertaste.

Ingredients:

• garlic - 2 cloves;
• bay leaf - 1 pc.;
• allspice - 2 pcs.;
• sugar - 20 g;
• dill - 1 umbrella;
• salt - 10 g;
• cucumbers - 500 g;
• bell pepper - 1 pc.;
• black pepper - 3 peas;
• vinegar - 5 g.

Cooking:

• We wash the cucumbers, choose the whole ones. Vegetables must not be damaged. If there are yellow specimens, they cannot be rolled up.
• Soak vegetables in cool water. This requires no more than 2 hours.

• Let's get the jars ready. We wash them, sterilize them over steam. Cover the lids with boiling water.
• Put dill, bay leaf in a separate container. Pour boiling water over everything, let stand for a few minutes. This will allow the flavors to fully develop and convey the spicy notes to the vegetables.

• We wash the pepper, cut into cubes, remove the seeds. The resulting pieces are thrown into jars.

• We send dill, garlic, pepper to pepper.

• Let's prepare the cucumbers. We cut the ponytails from 2 sides, carefully fill the jars with fruits. It is best to place the cucumbers vertically.

• Pour boiling water into jars, cover with lids, let it brew for about 20 minutes.
• At the end of the allotted time, pour the liquid into the pan, place the dishes on the fire. We are waiting for the water to boil.
• Pour boiling water into jars.

• Let's prepare the marinade. Fill the pot with water, add salt and sugar. The components should dissolve.
• We remove the liquid from the cans, pour the brine into the containers. Finally, add vinegar.

• We roll up the jars with lids, turn them over, cover with warm material.
• As soon as the preservation has cooled, we place them in the basement for further storage.

crispy cucumbers

One of the easiest ways to preserve cucumbers in liter jars for the winter. Allows you to get very tasty and mouth-watering gherkins. To do this, you need to prepare a small list of ingredients, and a delicious snack will be ready. Even a novice hostess will cope with such a task.

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Ingredients:

• bay leaf - 2 pcs.;
• garlic - 2 cloves;
• horseradish leaves - 1 pc.;
• black pepper - 6 pcs.;
• salt - 40 g;
• currant leaves - 3 pcs.;
• allspice - 2 peas;
• sugar - 40 g;
• dill - 1 umbrella;
• cucumbers - 2 kg;
• vinegar - 20 g.

Cooking:

1. We clean the cucumbers, remove the branches, cut off the tails.
2. Throw the vegetables into a container, fill with cool water. They should stand in the water for about 4 hours.
3. Let's prepare the jars and prepare the marinade. We wash the greens well, clean from dust, sand. We clean the garlic.
4. Washing banks. For convenience, you should take a sponge and laundry soap.
5. We fall asleep in jars horseradish leaves, currants, dill. We throw garlic, pepper, bay leaf.
6. We take out the gherkins from the water, shake them off, carefully place them on the banks.
7. At the end, add vinegar to the preservation.
8. Cover the lids with boiling water.
9. In the meantime, let's get cooking. Fill a saucepan with water, add sugar and salt. Bring water to a boil.
10. Pour the brine into jars, cover them with pre-sterilized lids.
11. We put a pot of water on the fire, put jars with fruits in it, boil for no more than 7 minutes. This time is enough for the fruits to change color, and the marinade begins to boil. Such sterilization will allow conservation to last as long as possible.
12. We twist the jars with lids, turn them upside down, place them in a dark place, cover them with a blanket.

As soon as the preservation has cooled, we remove them in a secluded corner. In a month, you will be able to taste the delicacy.

spicy cucumbers

Preserving cucumbers for the winter in liter jars is the best option. Small volume allows you to quickly consume very tasty vegetables. In addition, such a container takes up little space in the refrigerator.

By adding spices such as cloves and coriander to the marinade, you can get savory cucumbers. They will appeal to lovers of spicy dishes, they will help diversify the daily menu.

Ingredients:

• garlic - 2 cloves;
• coriander - 1 pc.;
• allspice - 4 pcs.;
• vinegar - 80 g;
• sugar - 40 g;
• cucumbers - 500 g;
• bay leaf - 1 pc.;
• dill - 1 umbrella;
• carnation - 1 pc.;
• salt - 20 g;
• peppercorns - 5 pcs.;
• water - 500 ml.

Cooking:

• We throw cucumbers into cool water. This is especially true for fruits that were harvested from the site a few days before seaming.

• Banks are ready. To do this, they need to be washed, sterilized. We throw pre-prepared spices into containers.

• Banks are filled with vegetables.

• Throw dill on top.
• Let's make the brine. Fill the pan with water, add sugar, salt, vinegar. Bring the liquid to a boil.

• Pour boiling water into containers.

• We sterilize the jars with the contents in a water bath. To this end, put them in a saucepan, pour water, bring it to a boil. We sterilize the jars on minimum heat, 5 minutes will be enough. This time will be enough to acquire an olive color.
• We take the jars out of the pan, twist the lids, turn them over.

• As soon as the preservation has cooled, we turn the jars over, put them in the basement for permanent storage.

Preservation with citric acid

There are a lot of recipes for canning cucumbers for the winter. Many housewives choose liter jars for seaming, as a result, delicious, crispy fruits are obtained. Each recipe is individual. Some people add vinegar to the marinade, while others prefer to use citric acid.

In order for canned vegetables to acquire a spicy taste, red pepper should be added to the recipe. Such a simple ingredient will give the dish some spice.

Ingredients:

• horseradish leaves - 2 pcs.;
• sugar - 10 g;
• extragon - a bunch;
• basil - bunch;
• garlic - 1 clove;
• dill - umbrella;
• salt - 10 g;
• cucumbers - 500 g;
• currant leaves - 3 pcs.;
• cherry leaves - 3 pcs.;
• hot pepper - 1 pod;
• citric acid - 5 g.

Cooking:

• Let's sterilize jars over steam.
• We immerse the prepared greens in boiling water, throw them into jars.

• We clean the garlic, send it to the greens.
• Throw a pepper pod into a jar.
• We begin to tamp the cucumbers. But before doing this, dip the vegetables in boiling water 3 times, and put them in containers.
• Throw currant leaves on top.
• Add salt, granulated sugar, citric acid to the prepared containers.

• We place a container of water on the stove, bring the liquid to a boil. Pour boiling water into jars, roll up the lids.

• We turn the jars over, we warm them with a blanket.
• As soon as the preservation has cooled, we place them in the basement for permanent storage.

Cucumbers in Bulgarian

Being engaged in canning cucumbers for the winter in liter jars, every housewife wants to get very tasty fruits. The Bulgarian recipe will be a real find. The brine is fragrant, and the cucumbers are crispy. This result can be achieved thanks to well-chosen and seasonings.

Our grandmothers used the recipe and passed it on to their children. Therefore, it is so popular and often used at home.

Ingredients:

• vinegar - a few drops;
• currant leaves - 2 pcs.;
• hot chilli pepper - 1 pc.;
• dill - umbrella;
• garlic - 4 cloves;
• cucumbers - 500 g;
• horseradish leaves - 2 pcs.;
• allspice peas - 6 pcs.;
• mustard grains - 5 g;
• black pepper - 6 peas;
• bay leaf - 4 pcs.;
• cherry leaves - 2 pcs.;
• salt - 50 g;
• sugar - 150 g;
• citric acid - 5 g.

Cooking:

1. We wash the vegetables thoroughly, pour cool water. This requires at least an hour. Soaking will allow the fruits to become strong.
2. We wash the greens, pour over with boiling water.
3. We sterilize the jars, fill them with cucumbers, herbs.
4. Fill jars with boiling water, cover with lids.
5. Pour the liquid from the cans into the pan, boil. The procedure is repeated 2 times.
6. Let's make the brine. Pour salt, citric acid into the water. We are waiting for the water to boil.
7. Pour the marinade into jars, roll them up with lids.
8. Banks are turned over, covered with a blanket. After 24 hours, we place them in the basement or cellar for further storage.

Canned cucumbers are one of my favorite foods. They can be consumed both separately and combined with snacks, salads. Fragrant fruits will be a wonderful treat on the ceremonial table, even gourmets will want to try them.

There are several dozen very tasty recipes for canning cucumbers for the winter in jars. When talking about canned cucumbers or tomatoes, they most often mean preservation with acetic acid.

Although this preservative can always be replaced with citric acid, or even canned vegetables based on apple juice. Several very simple and at the same time delicious recipes for preserving cucumbers for the winter are described in detail below.

First of all, a few words about proportions. Recipes can be very different. However, the basic ingredients in the composition are always only 4 - these are the cucumbers themselves, acetic acid (usually table 9% vinegar is taken), salt and water.

For flavor, you can add peppercorns, as well as horseradish leaves, mustard (powder or seeds) and young garlic cloves. A certain taste gives tomato sauce and hot chili ketchup.

But berry leaves (cherries, raspberries, currants) and oak leaves make cucumbers crispy. The fact is that in their composition there is a fairly large amount of tannins, which make the skin more dense.

Acids (acetic and citric) work similarly. It is only important to observe all proportions correctly - the approximate number of components for a liter and 3-liter jar is given in the table.

Crispy canned cucumbers: the most delicious recipe

This is a classic version of the preparation of canned cucumbers, and it is considered by many housewives to be the best. The basis of taste is a balance between salty, sweet and sour. You just need to maintain the correct proportion between sugar, vinegar and salt.

Ingredients per 3 liter jar

• 1.5-1.6 kg of cucumbers (medium size, all about the same);
• 1.5 liters of water;
• 3 tablespoons of salt;
• 3 tablespoons of sugar;
• 2 large spoons of vinegar 9%;
• 5-6 pieces of currant, raspberry, cherry leaves;
• 5-6 garlic cloves;
• the same number of pieces of horseradish root (or 2-3 leaves);
• 5 dill umbrellas;
• pepper - 10-15 peas.

How to preserve cucumbers for the winter according to this recipe:

Step 1. First of all, you need to prepare the cucumbers. For preservation, pimply varieties are chosen, the size of the fruit is 10-12 cm long. All vegetables should be saturated green, without yellowed parts - then everything will work out for sure.

Initially, the cucumbers need to be washed and soaked in cold water, hold them there for 3-4 hours. Meanwhile, jars are sterilized (10-15 minutes over boiling water or 3-4 minutes in the microwave).

Step 2. When everything is ready, you can start filling the jars with cucumbers - first put garlic and greens there, then cucumbers, then greens again; the top layer is cucumbers again.

Step 3. In the meantime, prepare the marinade - dissolve salt, sugar and vinegar in 1.5 liters of boiling water (poured at the last moment so that it does not evaporate).

Banks are poured with this solution, allowed to stand for 7-10 minutes, then rolled up with iron or tightly closed with nylon lids. Cool under a blanket for 2-3 days, then put in the refrigerator.

Canned cucumbers in jars for the winter are aged for at least a month, after which the product will be completely ready. It can only be stored in the refrigerator for 1-2 years. And after opening, it is advisable to eat all the cucumbers in 1 week.

CANNED CUCUMBERS WITHOUT STERILIZATION OF JARS

This option is also possible - it is enough to rinse the jars with boiling water, and the lids must be boiled. At the same time, there is one interesting trick - to dissolve a little aspirin in the marinade (2.5 tablets per 3 liters or an incomplete tablet per 1 liter of water). It will not affect the taste in any way, but it will definitely protect against bacteria..

Preserving cucumbers for the winter: a delicious recipe with tarragon

This option is very reminiscent of the classic barrel cucumbers: they are very fragrant, tasty and, of course, crispy. Tarragon is such an unremarkable herb at first glance, which has a rich taste of tarragon, which is reminiscent of spicy anise.

It is he who will create a pleasant freshness of canned cucumbers - the eaters may really get the impression that they have just been taken out of a wooden tub.

We will act almost exactly the same as in the recipe described above.

Ingredients per liter jar

• small cucumbers 600 g;
• water 0.5-0.6 l;
• sugar and salt, 1 tablespoon with a slide;
• vinegar 9% also 1 tablespoon;
• garlic - 2-3 cloves;
• horseradish - 1 sheet;
• tarragon - 2 sprigs.

How to cook:

Step 1. First, as usual, prepare the cucumbers and sterilize the jars. We put fruits and herbs in them.

Step 2. We prepare the marinade - we dissolve all the components in half a liter of boiling water. Pour into banks, roll them up.

Step 3. We cool the cucumbers in jars under a blanket for 2-3 days and put them in the refrigerator for the winter.

Crispy and sweet cucumbers in jars "like in a store" - how to preserve

Everyone knows the magnificent gherkins - these are miniature cucumbers, spun around the banks, which can be bought at any store. You can cook them yourself, and for this the product should turn out to be pickled, and not just salty.

Ingredients (per 3 liter jar)

• 2 kg of small cucumbers (up to 7-8 cm in length);
• water - 1.5 liters;
• salt 2 tablespoons;
• sugar 2.5 large spoons;
• mustard seeds - 2 dessert spoons;
• acetic acid 70% -2 teaspoons;
• peppercorns - 12-15 pieces;
• dill umbrellas - 5 pieces;
• horseradish - 1 leaf;
• garlic - 5 cloves;
• currant or cherry leaf - 5 pieces.

The sequence of actions step by step:

Step 1. First, we wash and soak the cucumbers for several hours in cool water.

Step 2. We lay out the washed greens in jars, put cucumbers there and pour boiling water for literally 20 minutes (as a result, the water should cool so that you can touch the jar and not burn yourself).

Step 3. Drain the water through a sieve or through a special cover.

Step 5. Marinade is poured into jars with cucumbers, closed with lids, cooled and put in the refrigerator the next day.

Preserving cucumbers in liter jars: a recipe with apple juice

And this recipe is a real find for people who love sourness, but at the same time avoid the use of vinegar. Apple juice contains several weak acids, including malic acid itself and some citric acid. In addition, it has a very pleasant aroma, and it is not so expensive.

The best option is to get the juice yourself by squeezing it from any apples. An alternative way is to purchase ready-made apple juice, but always of high quality.

So, we preserve cucumbers in liter jars according to this recipe.

Products:

• 0.6 kg of cucumbers;
• 0.6 l of apple juice;
• salt and sugar - 1 tablespoon each;
• several umbrellas of dill;
• pepper - a few peas.

How to twist cucumbers according to this recipe:

Step 1. Prepare the cucumbers (wash, soak in cold water, cut off the tips on both sides) and sterilize the containers.

Step 2. Prepare the marinade: apple juice is brought to a boil, after which salt and sugar are dissolved in it.

Step 3. Washed and scalded dill and cucumbers are placed in jars, poured with hot marinade.

Step 4. Close the lids on top, wrap, cool for 2 days and clean in a cold place.

It will turn out a slightly cloudy brine, but this is not scary - the main thing is that it will come out tasty and fragrant.

Cucumbers preserved with mint, onions and carrots

For lovers of a refreshing mint flavor, this recipe for harvesting cucumbers for the winter in liter jars is perfect. In addition, the finished product looks very nice and impressive (as in the photo).

Components per liter jar:

• vegetables 0.6 kg;
• water 0.6 l;
• vinegar - 3 tablespoons (concentration 9%);
• salt - 2 large spoons;
• sugar - half as much;
• onion - 2 small heads;
• carrots - 1 piece;
• fresh mint - 3 sprigs;
• currant and cherry leaves (optional and to taste).

How to close cucumbers:

Step 1. We prepare vegetables: wash cucumbers, peel and cut onions into half rings, and carrots into circles. We wash and sterilize jars.

Step 2. We prepare the marinade in the traditional hot way - we dissolve the spices in boiling water, and add mint and vinegar at the end.

Step 3. Fill the jars: put cucumbers, onions and carrots, garlic cloves and green leaves. Pour hot marinade, wrap, cool and send to the refrigerator.

Anyone can cook delicious canned cucumbers. By precisely observing the proportions of different components during canning, you can get the most delicious marinade, which then turns into a very pleasant brine.

It's no secret that many people love it more than the finished product. This is what canned cucumbers are good for: nothing is wasted in such a dish.

Enjoy your meal!

Soon it will be time to pickle cucumbers again! Therefore, it is time to stock up on interesting recipes. I don’t know if a good housewife can do without canned cucumbers, because it’s so tasty and convenient to always have several jars of cucumbers on hand ...
I suggest you preserve cucumbers this year not only according to your favorite recipe, but also choose from the proposed 15 original recipes for harvesting cucumbers for the winter, something new. The taste of cucumbers will especially please you on cold winter evenings and festive dinners.

1. Canned cucumbers with red currants
2. Cucumbers in spicy tomato sauce
3. Cucumbers with apples (pickled and salted).
4. Pickles for the winter.
5. Pickled cucumbers with gooseberries
6. Pickled cucumbers for the winter.
7. Pickled cucumbers, sterilized without vinegar
8. Pickling cucumbers in jars is the easiest and most delicious recipe.
9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
10. The secret recipe for awesome cucumbers "You will lick your fingers"
11. Pickled cucumber salad
12. Lightly salted cucumbers with vodka
13. Lightly salted cucumbers "Sharp"
14. Summer salad for the winter
15. Assorted marinated

1. Canned cucumbers with red currants
Ingredients:
Cucumbers - 600 grams
Garlic - 2 cloves
Onion - 1 piece
Red currant - 1.5 cups
Black peppercorns - 3 pieces
Cloves - 3 pieces
Water - 1 liter
Sugar - 1 tbsp
Salt - 2.5 tbsp.

Cooking:
Wash cucumbers. Put the spices in the bottom of the jar. Arrange the cucumbers in jars vertically. Currants (0.5 cups) will be cleaned of twigs, sorted and washed. Distribute the berries between the cucumbers. Pour cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes. then we roll up the banks and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currant berries (1 cup).

2. Cucumbers in spicy tomato sauce
Ingredients:
Garlic - 180 g
Tomato paste - 150 g (3 full tablespoons)
Sunflower oil - 250 ml
Sugar - 150 g
Salt - 2-3 tbsp.
Vinegar 6% - 150 ml
Paprika spicy - 1 tsp
Ground black pepper - 1 tbsp.

Cooking:
Wash cucumbers and soak for 1-2 hours in cold water. I have 4.5 kg of cucumbers.
Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only along. Press the garlic through a press. Add all ingredients except vinegar. We put on a moderate fire. After 0.5 hours, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet either. Let's put out the cucumbers for another 15 minutes. Add the vinegar. The total quenching time is 40-45 minutes. Cover the pot with a lid and let it brew for 15 minutes. We decompose the cucumbers into prepared sterilized 0.5-liter jars. Pour sauce over and sterilize for 25-30 minutes. Close the jars and invert until completely cool.

3. Cucumbers with apples (pickled and salted)
Ingredients:
For a 3 liter jar:
apples (sour) - 1-2 pieces
garlic - 3-4 cloves
dill - 1 umbrella
cherry and currant leaf - to taste
allspice peas - 12 pieces
cloves - 12 pieces
bay leaf - 4 pieces sugar 5 tsp.
salt - 4 tsp
vinegar 9% - 2 tsp
cucumbers - 1.5 - 2 kg.

Cooking:
Cut the garlic into slices, wash the greens. We put washed cucumbers in clean jars, alternating
their spices and apple slices (do not peel the peel). Fill the jar with boiling water, let stand
20 minutes. and pour into a saucepan.
Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10
min., again pour the brine into the pan. Boil. At this time, pour 2 incomplete tea leaves into the jar
tablespoons of vinegar, pour boiling syrup and roll up boiled lids. Banks
turn over and wrap until cool. Cucumbers are stored at room temperature or in
cool place.

Quick pickled cucumbers
We put cucumbers with spices and apple slices in a deep container. In hot water (per 1 liter), we dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cool, then put in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter
Ingredients for a 1 liter jar:
Cucumbers - how much will it take
Umbrella dill - 1 piece
Horseradish leaf - 1 piece
Garlic - 5-6 cloves
Hot pepper - 3-4 rings
Bulgarian pepper - 2 rings
Currant leaves - - 2 pieces
Coarse salt - 20 g
Acetylselicylic acid (crush) - 1.5 tablets.

Cooking:
Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars, pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper. At the bottom of the jar put a leaf of horseradish, a sprig of dill, currant leaves. Fill jar tightly with cucumbers. Throw in the garlic cloves and add the peppers. Pour boiling water over, cover with lids and let cool enough to handle. Drain water into a saucepan. Add 100 ml of boiled water. Let it boil. Pour salt and crushed acetyl into jars. Pour cucumbers with boiling cucumber water one jar at a time. To the top. Close the bank immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and put them in the “heat” prepared in advance. Leave cucumbers pickled for a day.

5. Pickled cucumbers with gooseberries
Ingredients
For 6 liter jars:
Small cucumbers - 4 kg
Gooseberries - 0.5 kg
Garlic - 1 head
Cherry leaf - 10 pieces
Currant leaf - 5 pieces
Large horseradish leaf - 1 piece
Dill - 1 stalk with an umbrella
Black pepper - 10 peas
Carnation - 10 flowers
Horseradish root small - 1 piece
Spring water - 3.5 liters.

For the marinade (per 1 liter of water):
Salt - 2 tbsp. l.
Sugar - 3 tbsp. l.,
Vinegar 9% - 80 g.

Cooking:
Wash cucumbers thoroughly. Pour cucumbers with cold water for 3-4 hours. Wash greens, dry with napkins. Cut finely. Peel the garlic and horseradish root and chop finely. Put everything in a bowl and mix well. Cut off the buttocks of the cucumbers. Sterilize jars. In each jar, put a tablespoon of a mixture of herbs and garlic with horseradish. Lay the cucumbers tightly, pour a handful of washed gooseberries on top. Boil water, pour cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, vinegar to the water drained from the cucumbers. Boil the marinade over low heat for 10-13 minutes. Pour the marinade over the jars to the top,
to even leak a little. Boil lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers over, hold them under the covers for another two days.

6. Pickled cucumbers for the winter
Ingredients:
For a 3 liter jar:
Cucumbers - 2 kg
Dill (umbrellas) - 3-4 pieces
Bay leaf - 2-3 pieces
Garlic - 2-3 cloves
Horseradish root - 1 piece
Horseradish leaves - 2 pieces
Cherry leaves - 1-2 pieces
or oak leaves (optional) - 1-2 pieces
Celery, parsley and tarragon greens - 3 sprigs each
Capsicum and bell pepper (optional) - 1 each
Black peppercorns - 5 pieces.

For brine per 1 liter of water:
Salt - 80 g.

Cooking:
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After that, rinse the cucumbers with clean water, wash the greens and put everything in a prepared jar. Lay spices, cucumbers, spices and cucumbers in layers on the bottom of the jar, lay dill on top. Prepare a brine (dissolve salt in cold water), pour cucumbers with brine to the very edge of the jar. Cover with cheesecloth and leave at room temperature for 2-3 days. After that, when a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers in the jar again. Immediately cover with the prepared lid and roll up. Turn the jar upside down, on the lid, carefully wrap (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar
Ingredients:
Cucumbers - 1 kg
horseradish root - 50 g
garlic - 1-3 cloves
bay leaf - 1-2 pieces
oak leaves - 1 piece
cherry leaves - 1 piece
black currant leaves - 1 piece
mustard (grains) - 1-3 pieces
dill - 30-40 g
dill (seeds) - 2-3 pieces.

For brine:
Water - 1 l
Salt - 2 tbsp.

Preparation:
Cucumbers are placed in jars, poured with brine, covered with lids and kept for 3-4 days at room temperature (for lactic acid fermentation). Then the brine is drained from the jars and boiled. Cucumbers are thoroughly washed in cold water. They are placed in jars again, adding spices and spices for the aroma, density and fragility of cucumbers. Jars with cucumbers are poured with boiling brine and sterilized at a temperature of 80-90 ° C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars
Ingredients:
Water - 1 l
Salt - 50 g
Cucumbers - how much will it take
Spices to taste.

Cooking:
A small amount of cucumbers can be salted without pasteurization in glass jars. Fresh, preferably of the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with boiling (but it can also be cold - this is a cold way of pickling cucumbers) 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin cans boiled in water, but they are not rolled up, but put at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and corked with a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.

9. Pickled cucumbers and tomatoes
Ingredients:
For a 3 liter jar:
Cucumbers - how much will it take
tomatoes - how much will it take
citric acid - 0.5 tsp
salt - 70 g
sugar - 1.5 tbsp.
bay leaf - to taste
peppercorns - to taste
onion - 2-3 pcs.
garlic - 3-4 cloves
sweet pepper - 2-3 pcs.
cherry, currant, oak leaves - 3-4 pcs.
amaranth (amaranth) - 1 sprig.

Cooking:
At the bottom of a dry steamed jar, put dill, horseradish, 3-4 leaves of cherries, currants, oak, a sprig of amaranth (so that the cucumbers crunch). Put cucumbers (tomatoes) in a jar or make a platter. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 liters) - carefully so that the jar does not crack. Roll up immediately, turn upside down and wrap until completely cool.

10. The secret recipe for awesome cucumbers “You will lick your fingers”
Ingredients:
Cucumbers - 4 kg
Parsley greens - 1 bunch
Sunflower oil - 1 cup (200 grams)
Table vinegar 9% - 1 cup
Salt - 80 grams
Sugar - 1 cup
Ground black pepper - 1 dessert spoon
Garlic - 1 head.
4 kg of small cucumbers.

Cooking:
My cucumbers. You can trim the ponytails and noses slightly. Cucumbers, which are larger, cut lengthwise into 4 parts. Cut the smaller ones in half lengthwise. Place prepared cucumbers in a bowl. Finely chop a good bunch of parsley and send to the cucumbers. Add a glass of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not fill a 100-gram glass to the top on your finger). Pour a glass of sugar, a dessert spoon of ground black pepper into the resulting marinade for cucumbers. Cut the head of garlic into slices and into the pan. We are waiting for 4-6 hours. During this time, the cucumbers will release juice - in this mixture, pickling will take place. We take sterilized 0.5 l jars and fill them with pieces of cucumbers: we put the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes. We take it out, roll it up tightly. Put the jars upside down, wrap them in towels until they cool completely.

11. Pickled cucumber salad
Ingredients:
For a 0.5 liter jar:
Cucumbers - how much will it take
Onion - 2-3 pcs.
Carrot - 1 pc.
Garlic - 1 clove
Dill seeds (dry) - 1 tsp
Bay leaf - 1-2 pcs.
Allspice - 2 peas.

For the marinade (for 8 cans of 0.5 liters):
Water - 1.5 liters
Salt - 75 grams,
Sugar - 150 grams
Table vinegar - 1 cup.

Cooking:
0.5 l jars with lids must first be sterilized. Wash cucumbers. We clean the onions, 2-3 medium onions, 1 carrot are consumed for each jar. Cut the cucumbers crosswise into centimeter washers. We also cut the onion into thin rings, and rub the carrots on a coarse grater. In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice pepper. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so to the top of the jar we alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve 75 g of salt in it (about 3/4 of a 100-gram cup), 150 g of sugar and pour in a glass of table vinegar at the end. Pour jars with boiling marinade, cover with lids and sterilize for 35 minutes at a low boil. We take it out, roll it up tightly, you can turn it over, but if you want to keep a beautiful appearance so that the layers do not mix, it is better not to turn it over. Cover the pickled salad - let it cool until the next day.

12. Lightly salted cucumbers with vodka
Ingredients for 1 liter of water:
cucumbers
horseradish leaves
cherry leaves
currant leaves
Bay leaf
dill umbrellas
black peppercorns
vodka - 50 ml of vodka
salt - 2 tbsp.

Cooking:
Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put them in a saucepan, add peppercorns and put cucumbers on top. Prepare a brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers "Sharp"
Ingredients:
1 kg small cucumbers
4-5 garlic cloves
2 hot peppers
large bunch of dill
6 tbsp coarse salt.

Cooking:
Take young and elastic cucumbers, rinse. Trim off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. At the bottom of the jar, place 2/3 of the total amount of dill and thinly sliced ​​garlic. Then lay out the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Put salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and again pour the cucumbers with the resulting salt
solution. Cover the jar with a saucer, on which place a small weight, such as a small jar of water. Leave cucumbers at room temperature for 2 days.

14. Summer salad for the winter
Ingredients per 1 liter jar:
cucumbers
tomatoes
dill, parsley - 3-4 branches
hot pepper - 1 ring
onion - 1 piece
garlic - 1 clove
sweet pepper - 1 piece
allspice - 3-4 pieces
cloves - 2 pieces
bay leaf - 2-3 pieces.

Brine for 2 liters of water:
sugar - 250 g
salt - 30.5 cups
vinegar 9% - 150 g.

Cooking:
In a sterile jar (I have 1 liter), put dill and parsley (green) on the bottom, cut 1 clove of garlic, if desired, you can put a ring of bitter pepper, cut 1 medium-sized onion into rings, cut sweet pepper into strips (I always take pepper because yellow , or orange for a variety of colors), then cut the cucumbers, but not thinly, and tomatoes (it is advisable to take tomatoes that are strong, fleshy, well browned so that they do not become limp and turn into porridge).
When laying vegetables, tamp a little. Then put allspice, cloves, bay leaf on top.

We prepare the brine: for 2 liters of water, 0.5 cups of sugar, 3 tablespoons of salt without top, when it boils, pour 150 g of 9% vinegar and immediately pour the brine into jars (this brine is enough for 4-5 liter jars).
Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll up.
In winter, when serving, drain the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour vegetable oil to taste.