Cucumbers in sweet and sour marinade for the winter

Cucumbers are versatile in processing, they can be made into a salad, included in the assortment, pickled or fermented in a barrel. Many recipes offer blanks of different tastes (spicy, salty), but sweet and sour cucumbers for the winter are especially popular; not only vegetables, but also marinade are delicious in them.

Cucumbers are one of the most popular vegetable crops, often used for home harvesting.

Features of cooking sweet and sour cucumbers

There are two ways of such processing: with sterilization of the product in cans and without additional hot processing. In the latter case, the cooking time will take longer, but the process is less laborious. The preservation methods do not affect the shelf life of the finished product. The sterilization time depends on the volume of the container, for a 3 liter can - 20 minutes, for a liter container 10 minutes is enough.

The fruits are used only of good quality, not large and not overripe. The surface should be free of stains, signs of decay, mechanical damage and soft areas.

It is better to use apple cider vinegar 6%, this type of preservative is softer and without a pungent odor. In some recipes, it is replaced with citric acid. To get a sweet and sour taste, it is poured into the marinade strictly according to the recommended dosage.

They do not put celery or basil in the preparation, spicy herbs do not combine well, because the brine is not salty, but sweet and sour. Particular attention is paid to salt. Take only cooking, large, without adding iodine. Marine is not suitable for canning.

Vegetables are laid in sterilized jars without cracks on the body and chips on the thread and neck.

What gives a sweet and sour taste in the workpiece

Vinegar and sugar are responsible for the taste of the marinated product, thanks to the ratio of these ingredients, a sweet and sour marinade is obtained. Salt is included in these recipes for the winter to a minimum. The amount of sugar in the set of components should not be alarming, the sweetness and acidity in the finished product harmoniously complement each other. The taste of pickled cucumbers for the winter will be really sweet and sour only if the dosage indicated in the recipe is observed.

Recipes for canned sweet and sour cucumbers for the winter

Below are some popular recipes for the winter. The traditional method requires a minimum of components. This canning method dispenses with sterilization, but with hot processing. The recipe for processing for the winter with tomatoes has a sweet and sour taste, which is given by the tomato sauce.

Classic sweet and sour cucumbers

The set of ingredients is designed for sweet and sour cucumbers canned in liter jars, if a different volume is used, the proportions are calculated, strictly observing the ratio of acid and sugar:

• salt - 1 tbsp. l. (along the edge);
• garlic - 2 cloves;
• green dill - a bunch, can be replaced with an inflorescence with not yet ripe seeds;
• vinegar - 50 ml;
• currant - 2 leaves;
• horseradish - 1 sheet;
• pepper - 2-3 peas.

Containers of any volume are suitable for preserving vegetables.

To make the taste of pickled cucumbers sweet and sour according to the recipe for the winter, you must adhere to the following technology:

1. Spices are divided into two parts, one of them goes to the bottom of the jar, the second is placed on top.
2. The tips are cut off from the vegetables, the first layer is placed vertically, the top - horizontally, so that there is no empty space.
3. Pour boiling water to the top, cover with a lid, warm up the workpiece until you can take the jar with your hand.
4. While the cucumbers are cooling down, prepare the filling.
5. Salt and sugar are dissolved in a liter of water, the mixture is allowed to boil, vinegar is introduced.
6. The cooled water is drained from the jars and the containers are filled with boiling marinade.

Roll up and sterilize.

Pickled sweet and sour cucumbers for the winter with vinegar

For salting sweet and sour cucumbers for the winter, the recipe includes a set of all preferred spices and additional components:

• carrots -1 pc. (for a volume of 3 liters);
• onions - 1 head;
• a few cloves of garlic;
• bitter pepper - to taste (the component can be omitted);
• sugar - 200 g;
• vinegar - 200 g;
• salt - 1 tbsp. l.

Preparation of workpieces for the winter:

1. The carrots are cut into thin slices, the onion is cut into half rings, the chive is divided into 4 parts.
2. The placement of vegetables is standard, the cucumbers are put in the jar with chopped ingredients.
3. You will need boiling water for processing.
4. Cucumbers are poured over with boiling water, they are allowed to cool.
5. When the containers have cooled down to about 50 ⁰C, the water is drained, measuring the amount. A marinade is made from it.
6. Cucumbers are poured with boiling water again, they will warm up for 15 minutes.
7. A sweet and sour brine is prepared, as soon as it boils, the water is poured from the cans and filled with marinade.

Seal and sterilize.

Delicious sweet and sour cucumbers with citric acid

You can make pickles with a sweet and sour taste for the winter without vinegar, but with the addition of citric acid. The composition of the recipe for 3 liters:

• dry sprigs of dill, it is possible with seeds - 2-3 pcs.;
• sweet pepper - 1 pc.;
• peppercorns - 5-6 pcs.;
• laurel - 2-3 leaves;
• garlic - 3-4 cloves;
• salt - 1.5 tbsp. l .;
• sugar - 9 tbsp. l .;
• citric acid - 2 tsp

Canning technology for the winter:

1. Dill twigs, bay leaves and a few peas, ½ part of sweet pepper are placed in a jar on the bottom.
2. Cucumbers are cut on both sides, the largest are set vertically, the small ones are placed on top.
3. Finish the styling with bell pepper and a dill sprig.
4. The jar is filled to the top with boiling water, covered with a lid and covered with a terry towel, cucumbers are heated for 25-30 minutes.
5. Pour the liquid into the pan using a nylon lid with holes.
6. Salt and sugar are dissolved in the drained water and the brine is allowed to boil, during this time garlic is cut into the top of the jar and acid is poured.

The sweet and sour marinade is poured to the top, the jars are sterilized, closed and put on the lids.

Place vegetables in the jar as tightly as possible

Sweet and sour pickle for cucumbers for the winter with butter

According to the recipe technology for the winter, pickled cucumbers cut into slices or wedges. Ingredients for processing 2 kg of fruit:

• vinegar - 100 ml;
• sugar - 140 g;
• salt - 1.5 tbsp. l;
• spices and herbs according to the standard tab;
• vegetable oil - 130 ml.

Canning algorithm:

1. Cucumbers are covered with salt and sugar.
2. Add chopped parsley and garlic, pour ½ part vinegar and oil.
3. The mass is stirred, the cucumbers will be infused for 3 hours.
4. Leaves and dry dill, peppercorns are placed in the jars at the bottom, the remaining vinegar is poured into the slicing.
5. The workpiece is packed in containers.

Sterilized and sealed.

Crispy sweet and sour cucumbers for the winter with mustard

The mustard will add an additional piquant taste and make the texture of the vegetables more elastic. The fruits are crispy, their shelf life is extended due to the antibacterial properties of mustard.

Recipe composition:

• cucumbers - 1 kg;
• mustard (grains) - 1 tbsp. l .;
• water - 1 l;
• vinegar - 50 ml;
• sugar - 5 tbsp. l .;
• salt - 25 g;
• dill, garlic, leaves, peppercorns - to taste.

Harvesting for the winter with a sweet and sour taste with the addition of mustard is done as follows:

1. Fill the jar with vegetables, starting with leaves and spices, do not put garlic, add it later.
2. Cucumbers are heated with boiling water, the drained water will go to the brine.
3. Before you put the liquid to boil 2 times, it is measured, and the garlic is cut into the jars and the mustard seeds are poured.
4. Put the spices for the marinade into the water based on the volume of the liquid. When the sweet and sour brine boils, the container is poured.

The blank for the winter is sterilized and sealed.

Sweet and sour cucumbers with tomatoes

The recipe marinade is based on sweet and sour tomato juice, not water. To prepare for the winter you will need:

• cucumbers - 1.5 kg;
• tomatoes - 1.5 kg;
• sugar - 10 tbsp. l .;
• salt - 2 tbsp. l .;
• vinegar (preferably apple cider) - 50 ml;
• garlic - 4 cloves;
• cilantro, dill and parsley - ¼ bunch each;
• oil - 100 ml.

Cucumbers for the winter, drenched in sweet and sour tomato sauce, are processed as follows:

1. The fruits are cut into 4 pieces along the length, placed vertically compactly in a jar.
2. Tomatoes are treated with boiling water, peeled from them, mashed with a blender.
3. Chop greens and garlic finely, combine with tomatoes.
4. The mass is brought to a boil, the components for the marinade and oil are introduced, and kept in a boiling state for 5 minutes.
5. Pour cucumbers with sweet and sour sauce and sterilize for 20 minutes.

The containers are rolled up and insulated.

If the vegetables are well heated, they do not need to be sterilized.

Sweet and sour cucumbers for the winter without sterilization

You can make pickled cucumbers for the winter with a sweet and sour taste according to any recipe you like, but the processing technology will be slightly different. When sterilizing, it is enough to warm vegetables with boiling water 1 time, make a brine the second time and carry out additional hot processing of vegetables in a jar. For a recipe without sterilization, the workpiece is heated twice with the same liquid. The first time - 30 minutes, the second - 20 minutes, at the last stage, the brine is made, and the jars are filled with boiling liquid.

Experienced housewives recommendations

In order for pickled cucumbers with a sweet and sour taste to be crispy, it is recommended to follow certain rules based on many years of experience of housewives:

1. Only pickled cucumbers are canned, they have a thin but dense peel, when hot processed they will retain their shape.
2. Pay attention to the density inside, if there are voids, such fruits at the exit will not be elastic and crunchy.
3. The surface of the vegetables should not be smooth, but rather shallow with dark thorns. Such varieties will quickly absorb the marinade, and the workpiece looks more aesthetically pleasing.
4. The size of the fruits should not exceed 12 cm in length, then they will fit into the jar compactly, and there will be no emptiness. Overripe vegetables are not suitable for this processing method.
5. In preparation for the winter with sweet and sour brine, it is not recommended to use a large amount of horseradish in any form. Like oak leaves, cherries and currants have tanning properties; it is better to take the leaves of these crops. Rowan is suitable for pickling, but it is not always at hand.
6. Do not overuse garlic; in recipes with sweet and sour marinade, it will worsen the taste, make vegetables softer.
7. Peppers are used only with peas, but do not overuse this spice.
8. The main requirement of the recipes is to observe the proportion between vinegar and sugar. If you want to get a really sweet and sour taste, these components are used strictly according to dosage.
9. For canning, the fruits are freshly picked, if they have lain for more than a day, they must be kept in cold water for about 4 hours.
10. To give the fruits hardness, use vodka or mustard grains, even if they are not in the recipe, a tablespoon of 3 liters will be enough.

Conclusion

Sweet and sour cucumbers for the winter (subject to processing technology and the proportion between sugar and vinegar) are dense, with a crunch characteristic of vegetables. The billet undergoes repeated hot processing, therefore it retains its nutritional value for a long time.

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