Cucumbers for the winter without sterilization

Ingredients for the preparation of cucumbers for the winter without sterilization

  1. Cucumbers 5 kilograms
  2. Water 3 liters
  3. Vinegar 9% 800 grams
  4. Sugar 10 tablespoons
  5. Sea salt 4 tablespoons
  6. Bay leaf 3-4 pieces
  7. Carrots (large) 3 pieces
  8. Onions (large) 3 pieces
  9. Garlic 1 head
  10. Horseradish to taste
  11. Umbrellas and sticks of dill to taste
  12. Thyme to taste
  13. Mustard seeds to taste
  14. Peppercorns to taste
  • Main ingredients: Onion, Carrot, Cucumber
  • Serving 12 Servings


Saucepan, kitchen knife, cutting board, ladle, glass jars, a kitchen towel or a warm plaid, basin.

Cooking cucumbers for the winter without sterilization:

Step 1: prepare the cucumbers.

Wash the cucumbers in several waters, dry and cut the ends on both sides. Try to take vegetables of a small size so that they fit well into the jar.

Step 2: prepare the rest of the ingredients.

Peel and rinse carrots, onions, horseradish, and garlic. Also prepare the greens, it should be clean.
Cut the carrots into circles of medium thickness. Horseradish - thin stripes. The onions should be chopped with ringlets, and leave the garlic cloves whole, but if they are very large, divide the knife in half.

Step 3: prepare the marinade.

Pour into the pan 3 liter pure water, vinegar, bay leaves, sugar and salt. Bring to a boil, and then throw in the marinade the remaining spices: mustard seeds and peppercorns.

Step 4: fill the jars.

Banks must first be sterilized in a convenient way for you, for a couple, for example, or in the oven. And then fill each jar, placing the ingredients in it in random order.

The container should be filled almost to the very neck, but not higher, so that you can easily tighten the lid without breaking the cucumbers or dill stems, or slices of carrots.

Pour the hot marinade into the cans. Close everything tightly with boiled caps to prevent air and germs from entering.

Step 5: we prepare cucumbers for the winter without sterilization.

Turn the jars just rolled upside down.

Put them in a basin and cover with a thick towel or simply swaddle them well in a warm blanket so that the workpieces cool down very gradually.
When the cucumbers have cooled to room temperature, they will need to be removed in a cool dry place, inaccessible to sunlight. Get strictly one jar and then immediately eat everything with pleasure.

Step 6: serve the cucumbers.

I won’t describe how to serve canned cucumbers and what they are with, because you’re probably already in the kitchen, cook the marinade and arrange the vegetables in jars so that in the winter you can enjoy a delicious harvest.
Enjoy your meal!

Recipe Tips:

- You know that sometimes cans of cucumbers explode, regardless of the recipe, so if you are not confident in your abilities, do not harvest many cans.

- If the cucumbers are too large in size, then cut them into small pieces, they will also marinate perfectly and will be very tasty.

- If you like pickles sharper, then add a pod or half a pod of hot pepper to each jar.