Many housewives pickle cucumbers for the winter. However, it tastes best Polish cucumbers for the winter. In addition to the fact that they turn out extremely tasty, they are also crispy, like fresh.
Every housewife who loves to please her family with delicious preparations for the winter should have a recipe for Polish cucumbers.
We will need:
- cucumbers - 4 kg;
- salt - 2 tbsp. l.;
- dill, black peppercorns,
- onions - 5 heads;
- carrots - 5 pcs.;
- water - 3 cups;
- sugar - 1 cup;
- vinegar 9% - 1 cup.
How to cook cucumbers in Polish:
- Peel and seed old cucumbers. Just wash the young ones thoroughly. Cut them into exactly eight pieces and place in a large bowl.
- Pour salt into the cucumbers, mix thoroughly and leave to brew for 3 - 4 hours. Be sure to drain any liquid that appears into another container.
- While your vegetables are not quite ready, wash and sterilize the jars.
- Place herbs and spices at the bottom of the prepared jars: dill, peppercorns, to your taste. Place cucumbers in jars so that they fit tightly. Be sure to place onions and carrots, cut with a curly knife, between them.
- Make the marinade: for 3 glasses of water, take 1 glass of sugar and 9% vinegar. Pour water into a small bowl, add sugar, add vinegar, put on gas and bring to a boil.
- Pour the marinade into jars of cucumbers and sterilize them for 20 minutes.
- Seal the jars with metal lids or screw on lids.
Cooked Polish cucumbers for the winter will delight all members of your family.
If you are looking for delicious pickled cucumbers for the winter, then you have come to exactly the right place. I just want to tell you how to pickle cucumbers for the winter with vinegar so that they turn out simply magical - crispy, moderately salty... In the original recipe it was written “in Polish”, I decided to keep this name, although, to be honest, I don’t know how traditional this method is for Poland. But, for example, these are the pickled cucumbers that are used. This is one of the recipes for pickled cucumbers for the winter in jars rather than in a barrel: for example, it’s more convenient for me to store the preserves this way than to worry about where to put this very barrel.
As a rule, I pack pickled cucumbers for the winter in liter jars - this volume is optimal for the average family. But, if you usually have a large company gathering at the table, then perhaps it is better for you to use two- or three-liter jars.
But these are nuances that you can figure out without me. It’s better that I don’t get distracted by this, but start describing the process. So, let’s pickle crispy cucumbers for the winter - a simple but very successful recipe.
Ingredients for 2 liter jars:
- approximately 1.2 kg of cucumbers;
- 1 medium sized carrot;
- 4-6 cloves of garlic;
- 2 dill umbrellas;
- 2 cm piece of hot pepper;
- 8-10 peas each of black and allspice;
- 30 mustard seeds;
- a piece of horseradish root.
Marinade for 2 liter jars:
- 400 ml water;
- 1 tablespoon salt;
- 4 tablespoons sugar;
- 0.5 cups 9% vinegar.
How to pickle cucumbers for the winter with vinegar:
We select cucumbers for pickling that are of the correct shape, small, with intact skin. Wash the cucumbers in cold water and cut off both ends. Fill the cucumbers with cold water and leave for a couple of hours.
Wash and peel the carrots. Cut the carrots into rings. Peel the horseradish root and cut into small pieces. Wash the hot peppers and cut them into rings 1 cm thick. My dill. Peel the garlic and rinse.
Place dill, garlic, hot pepper, horseradish root, carrots, black and allspice, and mustard seeds at the bottom of the prepared jars.
Place the cucumbers tightly.
Prepare the marinade. Bring the water to a boil, add sugar and salt. Stirring, cook for a couple of minutes until the crystals are completely dissolved. Remove from heat and pour in vinegar.
Immediately, while the marinade is still boiling, pour the jars of cucumbers, filling them to the very top.
Now the jars of cucumbers need to be sterilized. Place a towel on the bottom of the pan, place the jars and pour warm water, which should reach the hangers of the jars. Cover the jars with lids. Place the pan on the fire and, when the water boils, let it sit for 20 minutes. Carefully remove the jars, seal them tightly and turn them upside down. Keep it like this until it cools completely.
Marinade for 2 liter jars:
- 800 - 900 ml water,
- 1 tablespoon salt,
- 2 tablespoons sugar,
- 80 ml vinegar.
How to prepare cucumbers in Polish
For this type of preservation, it is advisable to select small cucumbers, up to 10 cm long, with medium-sized seeds. Wash the cucumbers well and cut off the ends on both sides.
Peel the carrots and cut them into rings, quite wide - about 1 cm.
Peel the horseradish root and cut into small pieces. Cut the hot pepper into rings. Peel the garlic and wash it. Prepare black and allspice, mustard beans.
Wash the greens thoroughly. Cut the horseradish leaves into small pieces, 3-4 cm long.
Place dill, horseradish leaves, half the horseradish root and garlic at the bottom of pre-sterilized jars. Add peppercorns and hot pepper, add mustard.
We lay out a layer of cucumbers, placing them vertically, as closely as possible, so that there is more fasting. Arrange the carrot rings.
Then we place the cucumbers again, trying to fill as much space as possible with them. If the cucumbers are small, about 600 g of them fit into the jar. If they are larger, a little less. In addition, the number of cucumbers in the jar depends on the density of the cucumbers, so the marinade may take a little less or more.
Place the remaining garlic and horseradish root on top.
Let's make the marinade. Add salt and sugar to boiling water, stir and keep on fire for a few more minutes until they dissolve. Then turn off the heat and pour vinegar into the water, immediately after turning off the heat. Stir and the marinade is ready. Remember that the marinade, when vinegar has already been added to it, should not boil.
Pour the marinade into jars. Cover the jars with lids.
We send jars of cucumbers for sterilization. To do this, put them in a pan with water, which should cover the jar as much as possible, that is, not reach the lid just a couple of cm. The water should be warm, but not hot. You need to place a special stand or a thin towel on the bottom of the pan. This is necessary so that the jars do not burst when they directly touch the bottom of the pan. When the water in the pan boils, note the time. The jars must be sterilized for 15 minutes.
Then carefully remove the jars and immediately roll them up. You can use jars that are closed with turnkey metal lids, or you can use jars with screw caps. It is worth checking the quality of the seaming. To do this, you need to turn the jar over and make sure that water does not flow out from under the lid, even the smallest drop does not appear. The jars should be left in this upside-down form until they cool to room temperature. Some housewives cover the jars with a warm blanket or rug, but this is most likely necessary for recipes without sterilization.
Hello, my dear readers! Today I am pleased to share the most delicious recipes for Polish cucumbers for the winter. I go every year and am satisfied. The result is excellent pickled cucumbers, which are devoured with great pleasure not only by family members, but also by guests.
Pickled cucumbers in Polish - the simplest recipe
At first glance, a simple recipe, but the result exceeds all expectations. Thanks to the berry leaves, the cucumbers are unusually crispy and very aromatic.
To prepare 2 liters of twist I needed:
- Cucumbers – 1200 g;
- Garlic – 6 cloves;
- Dill – 4 sprigs;
- Bay leaf – 2 pcs.;
- Horseradish leaves – 2 pcs.;
- Cherry leaves – 4 pcs.;
- Currant leaves – 4 pcs.;
- Mustard seeds – 2 teaspoons;
- Black peppercorns – 6 pcs.;
- Allspice peas – 6 pcs.;
- Chopped tarragon - 1 teaspoon;
- 9% vinegar – 400 ml;
- Water – 1 l;
- Salt – 2 tablespoons;
- Sugar – 200 g.
How to prepare: I pre-soak the cucumbers in cold water for a couple of hours, then rinse them thoroughly and trim the edges.
I preserve it in liter jars, which I wash in advance with soda and sterilize. I put the same amount of berry leaves, horseradish, and dill on the bottom. I place cucumbers tightly on top of them, put tarragon, mustard seeds, and pepper on them in equal parts.
To prepare the brine, I bring water to a boil, dissolve salt and sugar in it, pour in vinegar and pour the boiling brine into jars. Next, I sterilize the workpieces under the lid for 7 minutes from the moment the water boils. I carefully take it out, roll up the steamed lids, turn it over, wrap it in a blanket and, after cooling, put it away for storage in the pantry.
In winter, fragrant cucumbers will become an integral part of any feast.
Polish-style sliced cucumbers – rolled without sterilization
Everyone who has tried cucumbers rolled in this way says that this is the most delicious recipe. In my opinion, this is true. It turns out to be a truly original snack.
To roll up 7 liter jars of preserves, I take:
- Cucumbers – 4.5 kg;
- Onions – 1 kg;
- Garlic – 7 cloves;
- Sweet paprika – 10 pcs.;
- Dill – 1 bunch;
- Vegetable oil – 450 ml;
- 6% vinegar – 100 ml;
- Salt – 2 tablespoons;
- Sugar – 4 tablespoons.
How to roll: after pre-soaking the cucumbers for several hours in cold water, wash them, trim the edges, and cut them into slices.
I peel and wash the onions and garlic. I cut the onions into rings and put the garlic cloves through a press.
I remove the cores and seeds from the washed peppers, and then cut the flesh into rings.
I mix all the chopped ingredients in a deep saucepan, add chopped dill, salt, add sugar, add oil and vinegar, stir thoroughly, leave to steep for 1 hour.
After time has passed, I put the pan with the mixture on the fire and boil for 15 minutes from the moment it boils.
I place the hot appetizer in a clean, sterilized container and roll it with steamed lids.
I leave the jars turned upside down to cool under a blanket, and then put them away for storage in the pantry.
In just a month you can open the jars and try the pickled
cucumbers During this time, they were properly salted, marinated and saturated with the aroma of spices.
Polish cucumbers with mustard
You get very tasty cucumbers if you add mustard to them. Such preparations are very crispy, have a sweet and sour taste with spicy notes.
For canning in 3 liter jars it takes me:
- Cucumbers – 2 kg;
- Garlic – 6 cloves;
- Black peppercorns – 4 g;
- Allspice peas – 4 g;
- Mustard seeds – 4 g;
- Bay leaf – 3 pcs.;
- Salts – 30 g;
- Sugar – 20 g;
- 9% vinegar – 140 ml;
- Water – 1800 ml.
How to make: Wash cucumbers thoroughly in advance for several hours in cold water, cut off the edges and place them in clean, sterilized jars, sprinkled with chopped garlic cloves.
I pour the boiling broth into jars with cucumbers, cover with boiled lids and send to sterilize within 15 minutes from the moment the water boils.
I carefully take out the sterilized canned food and immediately roll it up.
I wrap the jars upside down on the lid in a blanket and leave them until they cool completely, and then put them in the pantry for storage.
The recipe is quite simple, but the result delights with its taste and pleasant crunch.
Polish-style cucumber, carrot and onion salad in 0.5 liter jars
I got this amazing pickling recipe from one of my friends and everyone in the family liked it so much that it stuck with other recipes for a long time. The results are quite tasty sweet and sour cucumbers that are worth trying.
For canning I took 2 half-liter jars:
- Small cucumbers – 0.5 kg;
- Garlic – 2 cloves;
- Small carrots – 1 pc.;
- Small onion – 1 pc.;
- Sprig of dill – 1 pc.;
- Parsley sprig – 1 pc.;
- Black peppercorns – 6 pcs.;
- Allspice peas – 6 pcs.;
- Salt – 2 teaspoons;
- Sugar – 4 teaspoons;
- 6% vinegar - 8 tablespoons.
How to preserve: After pre-soaking in cold water, wash the cucumbers and cut off the edges.
I wash the peeled onions and carrots and cut them into slices.
I wash the peeled garlic and herbs and cut them into several pieces.
At the bottom of jars washed with soda and sterilized, I place equal quantities of greens, slices of carrots and onions, and pieces of garlic. I place the cucumbers tightly on them, then add salt, sugar, pepper, and vinegar.
I fill the filled jars with boiling water, cover with steamed lids, place the preparations in a pan with hot water and sterilize from the moment the water boils for about 5 minutes.
I carefully remove the cucumbers in jars from the pan and immediately seal them tightly.
I send the inverted jars to cool under a blanket, and then put them away for storage in the pantry.
In winter, these cucumbers will make you lick your fingers!
Pickling cucumbers in Polish with butter and garlic
An excellent recipe allows you to prepare a delicious cucumber delicacy with a slight sourness and a pleasant aroma of garlic. It’s very simple and quick to do, and absolutely everyone likes it.
I roll it in liter jars, 6 pcs. it took me:
- Cucumbers – 4 kg;
- Garlic – 1 large head;
- Parsley – 1 bunch;
- Sunflower oil – 1 cup;
- Vinegar – 1 glass;
- Sugar – 200 g;
- Salt – 4 tablespoons.
I prepare canned cucumbers like this: I first soak the fruits in cold water, then wash them, cut off the edges and lay them out on a towel to dry, and then cut them into cubes 5-6 cm in length.
I pass the peeled garlic through a press and mix it with cucumbers. I also pour vinegar and oil there, add salt, sugar, chopped parsley. I mix everything thoroughly and leave for a couple of hours to allow the juice to release and the cucumbers to marinate.
After the required time has passed, I distribute the treat into sterilized jars, fill it with the resulting juice, cover it with steamed lids and send it to sterilize for 20 minutes from the moment the water boils.
An indicator of readiness is the change in color of cucumbers from green to brownish. As soon as the color changes, I carefully take out the jars and seal them tightly. I wrap the inverted rolls in a blanket and keep them there until they cool down, and then I transfer them to the pantry.
Crispy cucumbers go well with potatoes, meat and other dishes in winter.
“Note to the housewife”: in order to successfully roll up cucumbers in Polish, you should approach the choice of products responsibly. For harvesting as a whole, small fruits, the length of which does not exceed 10 cm, are suitable. Cucumbers that are larger in size are best cut into slices or longitudinal bars.
Garlic for rolling should be mature, not young. It is advisable to use it in crushed form, according to the recipe recommendations.
Polish pickled cucumbers can be stored at room temperature for a year if they are prepared without violating the technology. They are an ideal ingredient for Olivier salad and other dishes that use pickled cucumbers.
In this video you can watch the most delicious recipe for Polish cucumbers for the winter. Happy preparations!
Pickled Polish winter cucumbers have a special aroma and crunch. Basic recipes do not require sterilization; every housewife can handle it. The vegetables turn out juicy and tasty.
Ingredient Selection
Which cucumbers are ideal for harvesting for the winter? Useful tips help you choose the perfect vegetables:
- Cucumbers should be no more than 10 centimeters in length, straight and not twisted.
- The color of the peel is light green to bright. Yellowed fruits are already overripe and are not suitable for pickling.
- It is advisable to taste the cucumbers; they should be sweet, without bitterness.
Spices selection
- Fresh garlic cloves are used for pickling; they are juicier.
- We must not forget about currant leaves, cherry leaves or carrot tops. They act as a tannin and keep the cucumbers crisp and firm.
- The right choice will allow you to cook delicious cucumbers in Polish for the winter and not spoil the food.
Popular recipe
Polish cucumbers for the winter require the right choice vegetables They should be medium in size, dense and free of rot. To make cucumbers tasty, they are soaked in ice water before pickling.
Required ingredients:
- Medium-sized cucumbers - 1200 grams.
- Currant and cherry leaves - 3 pcs.
- 3 dill umbrellas.
- Laurel - 2 leaves.
- 5 cloves of garlic.
- Mustard peas - 10 grams.
- 6 black peppercorns.
- Salt - 50 grams.
- Sugar - 200 grams.
- Vinegar 9% - 400 ml.
This quantity of products is designed for a 2 liter jar. Recipe for Polish cucumbers for the winter:
- Each cucumber, previously soaked in ice water, has its ends trimmed.
- Banks are sterilized. Iron lids are doused with boiling water.
- Currant and cherry leaves, horseradish and dill umbrellas are placed at the bottom of the jar.
- Place the cucumbers quite tightly to each other.
- Add mustard and peppercorns.
- Start preparing brine for cucumbers for the winter in Polish. Pour 1 liter of clean water into a saucepan and bring to a boil. Add salt, sugar and vinegar, cook over low heat until completely dissolved.
- Pour brine into prepared jars and immediately screw on the lids.
- The finished cucumbers are turned upside down and placed under a “fur coat”.
When the jars have cooled completely, they are put into a cool storage place. The vegetables turn out piquant, with a slight pungency and sourness.
Recipe for sliced cucumbers in Polish for the winter
Very often, housewives end up with vegetables that are too large to pickle whole. In this case, a recipe for sliced cucumbers for the winter in Polish comes to the rescue.
To prepare it, you will need the following products:
- Large cucumbers - 2 kg.
- Vinegar 9% - 40 ml.
- 2 large cloves of garlic.
- Salt - 30 grams.
- Vegetable oil (or olive) - 40 ml.
The recipe for Polish cucumbers for the winter involves the following algorithm of actions:
- Vegetables are thoroughly washed and placed in cold water. Leave for several hours.
- Then each cucumber is cut into 4 parts.
- Start cooking the brine. Pour water into a small saucepan at the rate of 500 ml per liter jar, add vinegar and oil. Add salt and finely chopped garlic.
- Boil the brine for about 15 minutes.
- At this time, the jars are sterilized. The lids are dipped in boiling water.
- Place cucumber slices in jars and pour brine. It is recommended to tighten the lids immediately.
The cucumbers are left to cool completely and then put into the cellar or refrigerator. This recipe makes it possible to use large fruits, and they turn out very tasty.
Ideal cucumbers for Olivier salad
People associate the New Year not only with the Christmas tree and Santa Claus. Almost every festive table A favorite dish is Olivier, in which cucumbers play an important role. The sweeter and vegetables taste better, the better the salad turns out.
To prepare Polish pickled cucumbers for the winter you will need:
- 1 liter jar.
- Cucumbers are 5-7 cm long.
- Onion - 1 pc.
- Small carrots - 1 pc.
- 4 allspice peas.
- Water - 300 ml.
- Vinegar 9% - 80 ml.
- Sugar - 30 grams.
- Salt - 20 grams.
How to cook cucumbers for the winter in Polish:
- The onion is peeled and cut into rings.
- The carrots are peeled and chopped into thin strips using a special knife.
- The jar must be washed and sterilized. Pour boiling water over the lid.
- Place allspice peas at the bottom of the jar and lay out cucumbers. Onion rings and carrots are placed on top.
- Proceed to preparing the brine. Water is poured into a saucepan, salt and sugar are added. Bring until completely dissolved and add vinegar.
- Pour the marinade into jars and immediately screw on the lid.
- The container is turned upside down and placed under a warm blanket until the brine cools completely.
The resulting cucumbers have a sweet taste. They turn out crispy and very tasty.
Step by step recipe
How can a novice housewife prepare cucumbers for the winter in Polish? For this they use step by step recipe, which will help you properly prepare the ingredients and marinate them.
Required Products:
- Small cucumbers - 1.5 kg.
- Onion - 3 large heads.
- Salt - 50 grams.
- Sunflower aromatic oil - 150 ml.
- 1 bay leaf.
- 3 allspice peas.
- Vinegar essence - 1 teaspoon per 1 liter of brine.
- 2 pcs. carnations.
Step by step process:
- Wash the cucumbers well, cut off the ends of each on both sides.
- The onion is peeled and cut into half rings.
- The jars are sterilized in the oven.
- Cook the marinade: pour water into a pan, add salt and add oil. Bring to a boil.
- Lay bay leaf, cloves, and allspice peas at the bottom of the prepared jars.
- Lay cucumbers, lay onions on top.
- Pour in the marinade, add 1 teaspoon of vinegar essence, and immediately screw the lids on the jars.
After cooling, the cucumbers are stored in the cellar. Vegetables prepared according to this recipe are not too sweet, with a slight tart taste.
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