Cucumbers are one of the few vegetables that can be preserved in a variety of ways. With the right approach, the fruits will always be crispy and have a wonderful taste. Very interesting recipes for harvesting cucumbers for the winter without vinegar.
Selection and preparation of ingredients
It is preferable to take cucumbers for harvesting from your personal plot. If there is none, then you can agree with those gardeners who grow this vegetable. On the market, buying any culture is only from direct sellers, and not from resellers. Cucumbers for preservation should be the same size, dark and without yellowness on the light part. A careful selection of all ingredients is important not only for beauty when placing them in a jar - healthy fruits are the basis for high-quality preservation with a long shelf life.
Did you know? Pickled cucumbers retain fluid in the body, so those who watch their figure are shocked by the morning readings of the scales. Do not worry - it’s not at all overweight, but a liquid that will leave the body within a few hours.
Harvesting cucumbers without vinegar for the winter: the best recipes
Preservation without vinegar can be done according to a variety of recipes. Both cold and hot salting methods are applicable here, as well as the addition of various fruits and other components.
Simple recipe
50 minutes
black currant
3-5 leaves
Nutrition value per 100 g
- Sterilize caps and bottles.
- Lay the leaves on the bottom.
- Rinse the vegetables, trim the ends and fold them tightly into a bottle.
- Pour boiling water in containers, cover with lids and wrap for half an hour.
- Drain, dilute sugar and salt.
- Boil the marinade, pour into the bottles, add citric acid.
- Roll up and wrap pickles until cool.
Video recipe
Simple recipe blanks
Important! Soaking cucumbers before canning is done so that they do not take the marinade, reducing its amount in a rolled can.
Pickles
for 1 l60 minutes
black currant
1-2 leaves
black and allspice
2 peas
Nutrition value per 100 g
Soak the fruits for a couple of hours, rinse and trim the tails.
Sterilize bottles and caps.
Put spices, garlic, herbs on the bottom.
Put the cucumbers in the jars. Medium fruits line up vertically, and small ones in bulk with compaction.
Add dill on top and chop a pair of hot pepper slices if desired.
Fill the containers with boiling water and put the lid on top for 10 minutes.
Drain, boil and pour again in the cucumbers for 10-15 minutes.
Make a marinade from a liter of boiling water, salt and sugar.
Drain the water, add citric acid there and pour the marinade into the jars.
Roll up preservation, flip and wrap.
Soak the fruits for a couple of hours, rinse and trim the tails.
Sterilize bottles and caps.
Put spices, garlic, herbs on the bottom.
Put the cucumbers in the jars. Medium fruits line up vertically, and small ones in bulk with compaction.
Add dill on top and chop a pair of hot pepper slices if desired.
Fill the containers with boiling water and put the lid on top for 10 minutes.
Drain, boil and pour again in the cucumbers for 10-15 minutes.
Make a marinade from a liter of boiling water, salt and sugar.
Drain the water, add citric acid there and pour the marinade into the jars.
Roll up preservation, flip and wrap.Video recipe
Cold salting
1 can of 3 liters 40 minutes
dill
2-3 stems with an umbrella
Nutrition value per 100 g
- Wash the raw materials and soak for several hours in a large container (boiling, bath).
- Dissolve the salt in water. You can use ordinary tap water.
- Cut greens and pepper and put on the bottom of the washed cans (without sterilization!). After that, you need to tightly lay the cucumbers.
- Pour cucumbers with cold brine, cover with nylon covers and put in a dark place for 3-4 days for fermentation.
- After the fermentation time has passed, drain the brine. Rinse the contents of the cans thoroughly to prevent plaque after fermentation.
- Pour tap water into the cans and roll up with dry, sterilized lids.
Video recipe
Important! When salting in the cold way during fermentation, you need to put a cloth under the banks, as the lid can fly off and the brine will pour out.
Sour Cucumbers
1 can for 3 l40 minutes
green spices (cherry, currant)
10 leaves
Nutrition value per 100 g
Rinse the pickles and cut them off the tails.
In a bottle, put 1 leaf of horseradish, a couple of dill umbrellas, a few sheets of currants and cherries, cut 3-4 cloves of garlic into slices.
Fold the cucumbers in a bowl to the middle and again add horseradish, green spices, dill, garlic.
Stir salt in cold raw water.
Pour the marinade into the jars of cucumbers to the top and set them aside for 3 days.
Drain the brine through a colander, take out the salted cucumbers from the bottles, discard everything else.
Sterilize the jars and put the cucumbers there.
Boil the drained brine, pour, cover the containers with lids and leave for 15 minutes.
Drain the brine again, boil it and pour it into jars.
Roll up and wrap upside down.
Rinse the pickles and cut them off the tails.
In a bottle, put 1 leaf of horseradish, a couple of dill umbrellas, a few sheets of currants and cherries, cut 3-4 cloves of garlic into slices.
Fold the cucumbers in a bowl to the middle and again add horseradish, green spices, dill, garlic.
Stir salt in cold raw water.
Pour the marinade into the jars of cucumbers to the top and set them aside for 3 days.
Drain the brine through a colander, take out the salted cucumbers from the bottles, discard everything else.
Sterilize the jars and put the cucumbers there.
Boil the drained brine, pour, cover the containers with lids and leave for 15 minutes.
Drain the brine again, boil it and pour it into jars.
Roll up and wrap upside down.Video recipe
With red currant
1 can of 3 liters 1.5 hours
red currant (tassels)
100-120 g
Nutrition value per 100 g
- Wash vegetables and berries, remove ponytails.
- In a clean container, put a leaf of horseradish, dill, cut a couple of garlics.
- Lay out the cucumbers, alternating them with tassels of currants, then pour boiling water for half an hour.
- Drain the cooled water, boil it and pour it into the jars again for 30 minutes.
- Drain the brine, stir salt, sugar and boil in it.
- Pour the brine into cans, roll up, and set to cool on an upside down tray.
With gooseberries
1 can of 3 l 30-40 minutes
Nutrition value per 100 g
- Rinse the cucumbers and cut off the edges, also rinse the gooseberries and herbs.
- Put greens, chopped horseradish root, garlic, then cucumbers and gooseberries on top in clean containers.
- Pour boiling water and set aside for 15–20 minutes.
- Pour the water into the pan, dilute the salt with sugar, and then bring to a boil.
- Pour boiling water over the bottles, roll them up, turn them over, wrap them up.
With mustard
1 can of 3 l30 minutes
Nutrition value per 100 g
- Soak the fruits for several hours, then wash and trim the edges.
- Sterilize bottles and caps.
- Place dill, garlic and fruits in containers.
- Pour boiling water and cover for 10-15 minutes.
- Drain the water, add salt with mustard to it and boil again.
- Pour the brine into the bottles, roll up, cool and put in the pantry or cellar for the time of pickling.
With aspirin
1 can of 3 l 60 minutes
aspirin (acetylsalicylic acid)
3 tablets
Nutrition value per 100 g
- Wash the cucumbers, cut and dry.
- Sterilize containers, add garlic, horseradish and pepper, and then fill the jars with cucumbers.
- Pour boiling water for half an hour and cover with lids.
- Drain, boil and pour into the bottles again for 10-15 minutes.
- Drain again, dilute salt and sugar.
- Crush aspirin tablets into powder, pour into jars.
- Pour in brine, roll up and wrap.
Did you know? The word "cucumber" was transformed from the Greek "aguros" - unripe. Indeed, we all eat unripe fruits, as they become yellow, stiff and almost inedible when mature.
With vodka
1 can of 3 l30 minutes
Nutrition value per 100 g
- Prepare the fruits - soak, wash, cut.
- Put spices and herbs in clean bottles, then fill them with fruits.
- Boil water, dilute salt, sugar and cool.
- Pour the marinade and add vodka there.
- Close nylon covers (tight, expanding when heated) and move to storage.
Features of storage of blanks
It is undesirable to store conservation for years, since next season it will again be necessary to process the crop, and for it, containers and a place will be needed. Fresh and tasty pickles are best consumed in the first winter after harvesting. This is especially true for cold-cooked pickles. Cans should be stored in a cool or cold place where light access is excluded or minimized. Cucumber pickling can be done without vinegar. Many fruits, vegetables and substances to one degree or another have preservative properties that can be enhanced with additional components of the recipe and get excellent crisp cucumbers.
