5 delicious pickled cucumber recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Spicy, sweet, with ketchup, cabbage, bell peppers or apples - choose according to your taste. Any will crunch.

Many people don't see the difference between pickled and pickled cucumbers. In fact, it is. Only salt is used for pickling, and vinegar or citric acid is also used for pickling. This increases the shelf life of the workpieces.

Cover the cucumbers with ice water for 3-4 hours before cooking. This will make them crispier.

The ingredients in the recipes are designed for one 3 liter can. For the marinade, you need about 1–1½ liters of water.

Cucumbers should be tamped tightly into the jar so that there is no free space in it. The jars rolled up with lids must be turned over, covered with a towel and left to cool completely.

1. Pickled cucumbers with mustard and horseradish

Cucumbers acquire an amazing taste and aroma from the abundance of spices, herbs and other aromatic ingredients.

Ingredients

• 2 horseradish leaves;
• 1-2 horseradish roots;
• 1 small hot pepper;
• 1 sprig of tarragon - optional;
• 2 dill umbrellas;
• 4 cloves of garlic;
• 4 black peppercorns;
• 4 allspice peas;
• ½ – 1 tablespoon of mustard seeds;
• 2 bay leaves;
• 1-1½ kg of cucumbers;
• water;
• 3 tablespoons of sugar;
• 1½ tablespoon salt
• 150 ml vinegar 9%.

Preparation

These cucumbers are prepared using the triple pouring method. Therefore, according to many housewives, it is not necessary to sterilize the jars before seaming. But if in doubt, then sterilize, especially since it is not difficult at all.

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Cut the horseradish leaves and root into large pieces and place half on the bottom of the jar. Put hot pepper and tarragon there. Add half the dill, garlic, black and allspice, mustard seeds and bay leaf.

Then place half of the cucumbers, the remaining herbs and spices, and the rest of the cucumbers tightly. Pour boiling water over the jar completely and cover. After 12 minutes, pour out the water, pour clean boiling water over again, leave for 7 minutes and drain again.

In a separate saucepan, boil the marinade water and add sugar, salt and vinegar to it. Pour the resulting marinade over the cucumbers and roll up the jar.

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2. Sweet pickled cucumbers

This recipe is very simple and quick. Of the additional ingredients, only garlic is needed. Currant or cherry leaves will only slightly improve the aroma, but even without them, cucumbers will turn out to be tasty and crunchy.

Ingredients

• water;
• 200-250 g sugar;
• 2 tablespoons of salt;
• 200 ml vinegar 9%;
• 6 cloves of garlic;
• 2 currant or cherry leaves - optional;
• 1-1½ kg of cucumbers.

Preparation

Pour the marinade water into a saucepan, add sugar, salt and vinegar. Stir, bring to a boil and cool to room temperature.

Place the garlic and leaves on the bottom of a sterilized jar. Tamp the cucumbers, cover them with marinade and cover.

Place the jar in a deep saucepan and add about ¾ of the water to it. Place the pot over the heat for 7-10 minutes. During this time, the cucumbers will begin to change color. After that, you can roll up the can.

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3. Pickled cucumbers with ketchup

Ketchup gives cucumbers a special aroma and sweet-spicy taste, and brine - a non-standard shade.

Ingredients

• water;
• 3 teaspoons of salt;
• 100 g sugar;
• 7 tablespoons of hot ketchup;
• 150 ml vinegar;
• 6 dried bay leaves
• 12 black peppercorns;
• 6 peas of allspice;
• 9 cloves of garlic;
• 1-1½ kg of cucumbers.

Preparation

Pour water into a saucepan, add salt, sugar, ketchup and vinegar. Stir, put the saucepan over the heat and bring to a boil.

Place bay leaves, pepper and garlic on the bottom of a sterilized jar. Arrange the cucumbers tightly and gently cover with the hot marinade using a ladle.

In a large saucepan, heat the water slightly and place the lidded jar in it. Bring water in a saucepan to a boil, leave the jar there for another 15 minutes, carefully remove and roll up.

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4. Pickled cucumbers with vegetables

Pickled cucumbers with tomatoes

Pickled cucumbers with bell pepper

Pickled cucumbers with cabbage

An original appetizer will be made from cucumbers with tomatoes, bell peppers or cabbage. You can pickle an assortment of three or even all four vegetables. They will be saturated with brine and will be very tasty and aromatic.

If you want to make a platter, you will have to change the amount of vegetables. Assume that they should be tamped tightly into the jar.

Ingredients

• 2 dill umbrellas;
• 4 cherry leaves;
• 3 currant leaves;
• 1-2 leaves of horseradish;
• 4 allspice peas;
• 6 black peppercorns;
• 2 cloves of garlic;
• 500-800 g of cucumbers;
• 500-800 g of tomatoes, or 1-2 bell peppers, or ½ a head of cabbage;
• water;
• 2 tablespoons of salt;
• 100 g sugar;
• 1½ teaspoon citric acid or 100 ml vinegar 9%.

Preparation

Put the dill, cherry, currant and horseradish leaves, pepper and coarsely chopped garlic in a jar. Then place the cucumbers inside, as well as whole tomatoes, peppers or coarsely chopped cabbage lengthwise.

Pour hot water over the vegetables, cover the jar with a lid and let sit for 15 minutes. Drain the infused water, pour boiling water over the vegetables again for 15 minutes and drain again.

Add salt, sugar, and citric acid or vinegar to the jar. Pour boiling water over and roll up the jar.

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5. Pickled cucumbers with apples

The most unusual option for winter harvesting. Apples will give the cucumbers a pleasant sweet and sour taste.

Ingredients

• 1–1, 2 kg of cucumbers;
• 2 sweet and sour apples;
• 3 cloves of garlic;
• 2 dill umbrellas;
• 2 cherry leaves;
• 2 currant leaves;
• 12 peas of allspice;
• 12 carnation buds;
• 4 bay leaves;
• water;
• 5 teaspoons of sugar;
• 1½ tablespoon salt
• 1½ teaspoon vinegar essence.

Preparation

Put cucumbers and apples cut into large slices in a jar. Along the way, put garlic, dill, cherry and currant leaves, pepper, cloves and lavrushka between them.

Pour boiling water into a jar and leave for 20 minutes. Drain the infused water into a saucepan, boil it again and add sugar and salt.

Pour cucumbers and apples with this marinade, leave for 10 minutes, drain into a saucepan and bring to a boil again. Pour vinegar and hot marinade into a jar and roll up.

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