Top 15 quick pickled cucumber recipes for the winter

Pickled cucumbers are a delicious and healthy winter dish. They can be served as a standalone appetizer or added to various salads, soups, and sauces. To learn how to pickle fresh cucumbers quickly, you need to understand the rules for choosing the right vegetable variety and the nuances of preparing appetizers with various ingredients.

Selecting and preparing cucumbers

For pickling, you should choose the following varieties of cucumbers:

1. Martin.
2. Muromsky.
3. Svyatoslav.
4. Moscow pickling.

Before starting the process, inspect the vegetables and remove any damaged or dried ones. Remove the stems from the cucumbers and soak them in water for several hours.

How to quickly pickle cucumbers at home: recipes

Preparing cucumbers for the winter is easy if you follow the advice and recommendations of experienced cooks. Below are the best recipes for pickling vegetables.

Quick pickled cucumbers with vinegar in 1 hour

To prepare you will need:

1. Wash 1 kg of root vegetables and cut in half.
2. Add 2 tablespoons of sugar, a little salt and 5 crushed cloves of garlic to the mixture.
3. Chop the greens and combine with the vegetable mixture.
4. Pour 2 tablespoons of table vinegar into the mixture and mix the ingredients.
5. Heat vegetable oil in a water bath and pour it over the vegetables.

Place the resulting mixture in the refrigerator for 1 hour, then the dish can be served.

Method without vinegar

You can marinate root vegetables in one day without vinegar using the following method:

1. Cut half a kilogram of cucumbers into quarters.
2. Place them in an airtight container and sprinkle with chopped dill.
3. Add a spoonful of salt, a little pepper.
4. Close the container and shake well.
5. Place the mixture in the refrigerator for 3 hours.

Now you can serve the cucumbers.

Important! It is not recommended to store the snack in the refrigerator for more than 6 days.

Quick pickled crispy cucumbers in a bag in 2 days

Crispy cucumbers are easy to prepare:

1. Cut 500 g of root vegetables in half.
2. Place them in an airtight bag.
3. Chop the garlic and dill and pour them into a container.
4. Add 2 tablespoons of salt and shake the bag.
5. Tie the workpiece with a rope.

Place the cucumbers in the refrigerator for 2 hours, then the dish can be served.

Crispy pickled cucumbers in mineral water

It’s easy to prepare a crispy preparation:

1. Soak 1 kg of cucumbers in cold water for 3 hours.
2. Cut them into quarters.
3. Prepare the jars in advance and place chopped dill and crushed garlic on their bottoms.
4. Place the chopped root vegetables into a container.
5. Add allspice, dill and bay leaf on top.
6. Start making the marinade. Combine 1 liter of mineral water with 2 tablespoons of salt and stir until smooth.
7. Pour the resulting brine into jars and cover with lids.

Important! Before storing the cucumbers in the cellar, allow them to steep at room temperature. The optimal time is 20 hours.

Marinating in boiling water

To prepare you will need:

1. Soak 1 kg of root vegetables in cold water for 3 hours.
2. Pour 1.5 liters of water into a saucepan, add 3 tablespoons of sugar, a little salt and spices.
3. When the liquid boils, pour in 200 ml of table vinegar and add the halved cucumbers into the brine.
4. Simmer the vegetables in water for 15 minutes, stirring occasionally.
5. Distribute the cucumbers among glass containers. Use tongs to avoid burning yourself.

Add allspice to the jars, pour in the marinade and seal.

Quickly marinate cucumbers in a cold brine with water in a 3-liter jar without rolling up

The cooking process is as follows:

1. Wash 1.5 kg of cucumbers and soak in water for several hours.
2. To add crunch to vegetables, you can add a few spoons of salt to a cup of water.
3. After some time, the root vegetables need to be peeled of their stalks and cut in half for quick canning.
4. Add horseradish leaves and cherries to a sterilized jar. This will give the preserves a unique flavor.
5. Place the gherkins tightly in the jar, trying to ensure there is no free space.
6. Place a horseradish leaf on top of the preparation.
7. Pour the salty soda in which the vegetables were soaked over them.
8. Roll up the jar and put it in a dark place for 3 days.

When time has passed, the gherkins can be served or transferred to the cellar.

Quick-cooked cucumbers in a saucepan

This is one of the easiest methods of preserving. Making this snack is easy:

1. Rinse 2 kg of gherkins thoroughly in water and leave to soak for several hours.
2. To add crunch to the root vegetables, you can add 3 tablespoons of salt to the mixture.
3. Remove stems from cucumbers and cut off damaged areas.
4. Add chopped dill and garlic to the pan, sprinkle in gherkins and a few bay leaves.
5. Now you can begin preparing the marinade. To do this, dissolve 3 tablespoons of sugar, a tablespoon of salt, and a few spices in 1 liter of water.
6. Pour the resulting brine over the gherkins, cover them with film and transfer to a cool place for 3 hours.

After some time, the dish can be packaged in jars and stored in the cellar, or served at the table and then placed in the refrigerator.

In honey marinade

Sweet cucumbers in honey marinade are prepared as follows:

1. Soak the gherkins in water and cut them in half.
2. Chop 7 cloves of garlic using a knife or garlic press.
3. Prepare and wash the jar.
4. Place a horseradish leaf, dill sprigs, and allspice on the bottom.
5. Pack the cucumbers tightly and sprinkle a few mustard seeds on top.
6. Start making the brine. Pour the water into a deep container, add 2 tablespoons of sugar, 1 tablespoon of salt, and 100 ml of honey.
7. Place the solution on the fire and cook it until it boils.
8. If foam appears, remove it with a spoon.
9. Pour the resulting marinade over the root vegetables.
10. Roll up the jars with lids.

Before storing in the refrigerator or cellar, let the snack sit at room temperature for about 9 hours. Cover the jars with a thick, warm cloth.

Crispy cucumber rings with garlic and herbs in 30 minutes

You can prepare this dish deliciously and correctly thanks to this simple and well-known recipe:

1. Soak 500 g of root vegetables in salted water for 3 hours.
2. Cut the cucumbers into thick rings.
3. Place them in a sealed bag, add a little salt and mix.
4. Chop the dill and add to the mixture.
5. Repeat the steps with garlic.
6. The bag will need to be thoroughly mixed and tightly closed.

To speed up the marinating process, refrigerate the gherkins for 30 minutes. After this time, the appetizer is ready to serve.

With soy sauce

Pickled cucumbers in soy sauce are prepared in the following way:

1. Wash 500 g of gherkins and cut into quarters.
2. Pour them into a deep container, add 6 tablespoons of salt and leave for 30 minutes.
3. Mix in a separate container half a glass of soy sauce, 150 ml of olive oil, 3 tablespoons of vinegar, and a little ginger.
4. Mix all the ingredients, add chopped garlic and salt to your taste.
5. Place the root vegetables in jars, pour in the soy marinade, and roll up the lids.

Store the mixture in a cool place. The ideal storage temperature is between 0 and 7 degrees Celsius.

How to quickly pickle cucumbers with mustard – dry pickling

To prepare you will need:

1. Wash 3 kg of gherkins and soak them in water for 3 hours.
2. Prepare the jars for sealing, place a horseradish or currant leaf on the bottom.
3. Place cucumbers in a container and place some chopped herbs on top.
4. Place a pan of water on the stove, add 3 tablespoons of salt and mix thoroughly.
5. Pour the resulting solution into jars and leave them for 30 minutes.
6. Drain a small amount of the solution, pour a spoonful of dry mustard and a little vinegar into the container.
7. Shake the jars a little and roll them up.

Important! To preserve them, it's best to turn them upside down for 24 hours and then store them in the cellar.

With onions and sweet peppers

To prepare a snack for the winter you will need:

1. Wash 600 g of cucumbers and cut in half.
2. Cut the bell pepper into slices.
3. Chop the onion.
4. Place the vegetables in a deep saucepan and fill it with water.
5. Pour in 3 spoons of sugar, 2 spoons of salt, and a little spices.
6. Add 100 ml of oil and vinegar.
7. Bring the solution to a boil and simmer for another 7 minutes.

The resulting salad is packaged in jars or containers and placed in the refrigerator.

With citric acid

The appetizer is prepared according to the following recipe:

1. Wash 2 kg of root vegetables and cut in half.
2. Place currant leaves and herbs in a clean jar.
3. Chop the garlic and also pour it into the bottom of the jar.
4. Simmer cucumbers in hot water for about 15 minutes until it boils.
5. Add sugar, salt and a little citric acid to the resulting solution.
6. Place the cucumbers in a jar, pour the resulting solution into them, and add allspice.

Transfer the canned goods to the cellar after 3 hours.

With apple cider vinegar

To prepare you will need:

1. Soak cucumbers in water and cut in half.
2. Place them in a jar, add currant leaves and dill.
3. Prepare a marinade from water, 3 tablespoons of apple cider vinegar and 100 ml of sunflower oil.
4. Boil it for 20 minutes.
5. Pour the solution over the cucumbers.

Roll up the jars and put them in a cool place.

With lime

Winter snack is prepared as follows:

1. Wash the gherkins (about 2 kg).
2. Cut them into quarters.
3. Prepare a jar, put some spices, chopped garlic and cherry leaf on its bottom.
4. Tamp down the gherkins and place lime wedges on top.
5. Prepare a marinade from water, vinegar, sugar and spices.
6. Boil it for 30 minutes.
7. Combine root vegetables with brine.
8. Roll up the jars.

After 3 hours, move them to a cool place.

How and how long to store the preparations

It's recommended to store pickled gherkins in a cool, humid place. A basement or cellar is suitable for this purpose. In winter, the snacks can be stored on the balcony.

If the dish is prepared for one-time use, it is recommended to store it in the refrigerator for no more than 7 days.