TOP 13 recipes for pickling crispy cucumbers without vinegar in jars for the winter

Not all home cooks choose to pickle fresh cucumbers for the winter in crisp jars without vinegar. This is because these recipes are more difficult to execute than standard ones. But with practice and careful adherence to the instructions, you can get delicious, aromatic, tender, and savory vegetables that will enhance not only everyday but also festive tables.

Taste characteristics of the preparation

Pickles without vinegar are made using salt, sugar, and various aromatic seasonings. The key is that vinegar is not used, so there's no vinegar flavor at all. The pickles are incredibly tender, retaining the maximum amount of vitamins and beneficial minerals.

Since vinegar is not used, this method of preservation is also suitable for people with gastrointestinal diseases. They are generally contraindicated in all marinades, as they use vinegar, which negatively impacts the body's microflora. However, tender cucumbers without vinegar are perfectly acceptable to eat.

Cucumbers, no matter the recipe, turn out incredibly crisp. This makes them perfect not only for eating whole, perhaps drizzled with vegetable oil and sprinkled with fresh herbs, but also for adding to various salads. These cucumbers are delicious added to a liver salad or as a garnish for a standard Olivier salad with sausage.

Selecting and preparing the main ingredient

For this recipe, use medium-sized cucumbers, not too large and not too small. They should have spines on them, otherwise the vegetables won't have a crunch. If the food has already wilted, immersing it in a bowl of cold water (you can add ice cubes from the freezer) will help restore its former freshness.

Soak the cucumbers in water for several hours to remove any dirt. Then wash them thoroughly and let them dry. Trim the ends with a sharp knife.

Delicious recipes for pickling cucumbers without vinegar

Take one of the recipes presented.

Classic cooking option

This canning recipe is easy for even the most novice cook. Classic seasonings are used, but celery, marjoram, pepper, mint, tarragon, oregano, and bay leaf are particularly suitable. To can these crunchy vegetables according to the classic recipe, you'll need:

• 5 kg of cucumbers;
• 1 piece of red pepper;
• a little horseradish root;
• 5 heads of garlic.

First, wash all the cucumbers thoroughly and place them on the stove to boil in a wide enamel bowl. Add the seasonings immediately (to better infuse the flavors, place a few in each layer of the cucumbers). Boil for 15 minutes. Make the marinade in a separate container. Use 300 grams of salt per five liters of water, along with a few tablespoons of sugar. Pour boiling water and salt over the boiled vegetables and press them down.

The last step is to use a regular round wooden board, the same diameter as the container where the fruit is stored. A three-liter jar filled with water is placed on it. It's best to place the vegetables vertically, close together—this way, they will be perfectly salted.

Finger-licking good recipe

Preparing food for the winter using this recipe is easy. You'll need:

• 2 kg of cucumbers;
• 2 heads of garlic;
• 3 dill umbrellas;
• cherry and currant leaves.

The marinade is made quite simply: you need to take a liter of water and add two tablespoons of salt (but do not use iodized salt).

The cucumbers are soaked in ice water to ensure they remain crisp. Leaves, dill, peeled garlic, and other seasonings are placed at the bottom of the jars. The cucumbers are tightly packed, and the marinade is added. The jars are left at room temperature for 24 hours. After this, remove excess air and store for another 24 hours. After this, the jars are sealed with lids and refrigerated.

According to reviews, products prepared using this recipe can be stored for up to six months.

Fragrant with horseradish and garlic, cold-cooked

Canned vegetables with a pleasant crunch are also cold-sealed. For 5 kg of the main ingredient, you'll need:

• 100 grams of horseradish root;
• 5 heads of fresh garlic.

The marinade is prepared using the classic method: 2 tablespoons of coarse, non-iodized salt are added to a liter of water. The water is cooled. The cucumbers are then poured into the marinade and left to rest at 18 degrees Celsius (64 degrees Fahrenheit) for 24 hours. After this, the air pockets are removed and the cucumbers are washed. The marinade is poured over the cucumbers again and left for 24 hours. For the third time, the marinade is placed in jars with horseradish and garlic and sterilized for 15 minutes.

Sour cucumbers in liter jars with citric acid

You can make sour vegetables using more than just vinegar. You can also use citric acid, keeping in mind that you'll need two tablespoons per liter of marinade.

The recipe is classic, as given at the very beginning. But at the last step, add citric acid to the container and stir thoroughly.

With red currant leaves and fruits

This brine is incredibly aromatic and delicious. Here's a step-by-step guide:

• make a marinade from spices and salt;
• pour it over the cucumbers;
• leave under pressure for 8 hours;
• boil the food;
• Place red currant leaves, garlic, horseradish, and an umbrella of dill in jars;
• pack the food tightly;
• Sprinkle dense red currants on top.

The berry gives a pleasant sourness.

Cucumbers "under vodka"

You can also pickle cucumbers deliciously using a 40-proof alcoholic beverage. The key is the unique brine. Boil water, add seasonings and salt. After turning off the heat, immediately pour 100 grams of vodka per liter of water. Products prepared using this recipe are quite potent, and their flavor intensifies as they age.

Recipe with cauliflower and carrots

You can also make delicious, crunchy cucumbers with cauliflower and carrots. For 2 kg of the main ingredient, you'll need:

• 1 kg cauliflower;
• 400 g fresh carrots.

The cauliflower is poured into boiling water and transferred to a colander. The carrots are grated on a fine grater. The cucumbers are cut into slices up to 2 centimeters thick.

The vegetables are marinated in a classic marinade and left for several hours. After this, they are sterilized and quickly sealed.

In tomato sauce

You can make it in tomato sauce like this:

• prepare the main ingredient;
• make tomato juice from fresh tomatoes;
• prepare the marinade according to the classic recipe;
• add tomato juice to it;
• boil until it reaches the consistency of sauce.

Seaming is carried out after sterilization.

Spicy cucumbers in mustard dressing

You must follow the instructions:

• make a marinade according to the classic recipe;
• pour it over the cucumbers;
• leave under pressure for 10 hours;
• boil the food;
• put mustard into the jars, and also, if you have red currant leaves, garlic, and dill;
• Place the food tightly into the jar.

A mustard dressing will add a piquant flavor. You can also add grain mustard.

Recipe without sterilization

You can salt without sterilization. Here's how:

• leave the cucumbers under pressure for 14 hours;
• make a marinade from salt and spices;
• pour it over the vegetables;
• drain after 30 minutes;
• boil again;
• fill completely and roll up.

The jars must be thoroughly sterilized before use. Microwave, teapot spout, or oven sterilization are all suitable methods.

With gooseberries

The dish turns out delicious and unusual. You will need:

• make a marinade from spices and salt;
• pour it over the cucumbers;
• leave under pressure for 14 hours;
• boil the food again;
• place seasonings in jars;
• Pack the food tightly.

Gooseberries are placed on top of the jars and the containers are immediately closed with iron lids.

The old method with aspirin

You can preserve delicious vegetables that are guaranteed not to bulge using regular pharmacy aspirin. You'll need:

• 2 kg of main ingredient;
• dill, garlic;
• salt 2 tablespoons per 1 liter of brine.

The marinade is prepared using the classic method: add 2 tablespoons of salt per liter of water. The brine is poured into the cucumbers and left for 12 hours. Afterwards, remove any air pockets and pour the marinade back into the jars, leaving them for 24 hours. After this, add cherry leaves, horseradish, and garlic to the sterilized jars, and pack the cucumbers tightly. Crush one aspirin tablet per liter of the mixture. Fill the jars with boiling water and seal.

Classic pickling using a simplified technology

Simple cucumbers are made quite quickly:

• pour the marinade over the vegetables;
• leave under pressure at room temperature;
• wait 12 hours;
• fill the jars with food and marinade.

Be sure to wrap it up, turn it over, and leave it until it cools completely.

Rules and terms for storing blanks

Canned food can be stored in a dark place for up to 1.5 years. Refrigerated, it can last up to 2 months.