15 recipes for pickled sweet cucumbers for the winter

Preserving sweet pickled cucumbers for the winter is a unique and original snack option that, like the classic version, has many fans. Sweetened with the appropriate marinade, the vegetables make a wonderful complement to meat, potato, and grain dishes. Cucumbers are not only delicious as a stand-alone dish but also a must-have in many salads.

What's so good about pickled sweet cucumbers?

The following are some of the beneficial properties of pickled cucumbers:

• preservation of most of the beneficial vitamins and microelements;
• vegetables are rich in liquid, which saturates the body with oxygen;
• enhance the digestive process, stimulate appetite;
• have a mild laxative effect;
• neutralize the effects of alcohol.

What side dishes can it be served with?

Sweetened with a sweet marinade, cucumbers are a wonderful addition to dishes:

• from fried potatoes with garlic;
• buckwheat with meat and gravy;
• rice side dishes and fish.

Selecting and preparing vegetables

Selection rules:

1. Small size.
2. The presence of pimples on the skin, roughness.
3. The product is hard to the touch and thin-skinned.
4. Lack of bitterness.

Before canning, vegetables are soaked for 3 hours.

The most delicious recipes for sweet cucumbers

Preserving cucumbers for the winter includes a variety of recipes, allowing you to choose the option that suits your taste and cooking time.

Classic version

How to prepare a preparation from 1 kg of vegetables:

1. Place currant and cherry leaves, 4 cloves of garlic, dill, pepper in a container and fill tightly with cucumber.
2. Boil water, pour into a container, and cover. Let steep for 25 minutes. For each liter of water, you'll need 1.5 tablespoons of salt, 5 tablespoons of sugar, and 2 cloves.
3. Drain the liquid from the jar and pour in the boiling marinade.
4. Pour in vinegar.
5. Roll up the workpiece.

Without vinegar

Calculating ingredients for a 3-liter container. Procedure:

1. Place 3 oak leaves, 2 cloves of garlic, 2 peppers, 2 carrot slices, and 2 bell pepper strips in a container. Cut the cucumber into slices.
2. Boil water and pour it into a jar for 15 minutes.
3. Drain the liquid from the container and prepare the marinade. For the marinade, mix 4 teaspoons of salt and 8 teaspoons of sugar in 1.5 liters of water.
4. Citric acid (1 teaspoon) is added to the container with the preparation, brine is poured in, and the preparation is closed.

Recipe for sweet cucumbers in liter jars

Stages of rolling up in 1 liter containers:

1. The jar is filled with herbs, garlic to taste, and then cucumbers.
2. Boiling water is poured in and left to infuse for 10 minutes.
3. The brine is drained and brought back to a boil. While still boiling, it is added to the mixture, and vinegar (1 teaspoon) is added.

Sliced ​​cucumbers, pickled in jars

Fill the bottom with spices, herbs, and garlic to taste. Top the container with sliced ​​cucumbers. Pour boiling water over the top and let it steep for 1/6 of an hour. Then drain the mixture. Add granulated sugar (1 teaspoon), salt (0.5 teaspoon), and vinegar (1 tablespoon).

The hot brine is poured into containers and they are rolled up.

In a sweet and sour marinade

You'll need ingredients for a liter container. Directions:

1. An umbrella of dill, peeled onions, garlic, peppers, and cucumbers are placed in the container.
2. The marinade is made and sent to the preparation.
3. The container is sterilized for 1/6 hour until the vegetable changes color.
4. Roll up the sterilized container.

Crispy sweet cucumbers

This simple recipe for cucumbers per liter includes ingredients adjusted to taste. It's important to maintain the correct proportions for the filling.

The bottom of the vessel is lined with bay leaves, dill, mustard seeds, peppercorns, currant leaves, and horseradish. The carrots and onions are shredded into half rings. Next come the vegetables.

The liquid is brought to a boil, poured into a container for 1/3 of an hour, then poured into a bowl to prepare the marinade. Another boiling water is poured into the container for 1/6 of an hour.

The filling consists of salt (1 tbsp), sand (200 g), and vinegar (200 ml), which is added when the water boils. The liquid is drained from the container, and the filling is poured in. The container is screwed on.

With citric acid

Place horseradish, bay leaf, garlic, pepper, and dill to taste on the bottom. Then add the main ingredient.

Boil water and let it steep for 1/3 of an hour. The liquid is then poured into a container to prepare a brine made from 40 grams of salt and 150 grams of sand.

Citric acid (1 teaspoon) is added to boiling water, the marinade is stirred and poured into the preparation.

Next, the sweet cucumbers are rolled up.

With mustard

The calculation for ingredients is based on 3 kg of the main product. What to do:

1. Dissolve 100 grams of salt and 60 grams of sand in water. Before boiling, add bay leaf, cloves, and black pepper to taste.
2. Pour in vinegar essence (130 ml), add mustard seeds (1 tsp), herbs, and onion. Arrange the vegetables.
3. The marinade is poured in.

Finger-licking good recipe

Filling for 3 liters:

• salt 5 tbsp;
• sand 9 tbsp;
• vinegar 300 ml.

Place the carrot slices, onion, and spices in a bowl. Place the main ingredient on top.

The marinade is made. The filling is poured into the prepared dishes.

In Bulgarian

For the pickling, the recipe is for a 1-liter jar. Add a peeled onion, spices to taste, and cucumbers. Fill the jar with boiling water for 1/4 hour.

The marinade is made from 2 teaspoons of salt and 4 teaspoons of sugar. Once they have dissolved, 4 tablespoons of vinegar are added. The boiling liquid is transferred to a container.

A delicious recipe with red currants

To pickle cucumbers, you'll need a 1-liter container. Fill it with spices and seasonings, then top with the cucumbers, sprinkled with 250 ml of currants.

Fill the container to the top with boiling water for 1/6 of an hour. For the brine, you will need 1 teaspoon of salt, 1 tablespoon of sugar, currant leaves, and pepper.

The boiling liquid is poured into a container and the mixture is pasteurized for 5 minutes.

Sweet and salty cucumbers for the winter

Place the main ingredient, herbs, garlic, and spices in a container. Add hot water. After 1/4 hour, drain and use it as a filling. Pour the liquid into the containers and seal.

Sweet cucumbers in oil for the winter

Vegetables (4 kg) should be cut into rings, mixed with 250 g each of butter, sugar, and vinegar, 100 g of salt, garlic, and ground black pepper. Set aside for 3 hours.

Place in a container and sterilize for 10 minutes.

Without sterilization

For one 3-liter bottle you will need 1.7 kg of vegetables.

Add cucumbers and herbs. Add boiling water and simmer for 1/4 hour. Drain and season to taste.

Add 15 ml of vinegar to a simmering mixture of salt and sugar (3:6 tablespoons). Pour the mixture into a container, and seal the pickles.

Sweet and spicy

The ingredients are based on 2 kg of cucumbers. Directions:

1. First, lay out the greens, garlic (5 cloves), cloves (3 pcs.), and cucumbers.
2. The contents of the jar are poured with boiling water for ¼ hour.
3. The liquid is drained and the brine is prepared.
4. The filling is poured into jars.

How and how long to store the preparations?

The preserved products are stored in a cool place – a cellar or basement.

It is better to eat the preparation before the next cucumber season.