Pickled cucumbers for the winter in a 1.5 liter jar

This recipe will help you figure out the ingredients correctly and prepare delicious pickled cucumbers for the winter in a 1.5 liter jar.

Cooking time 30 minutes


Cucumbers 2-2.5 kg

Water 1 l

Dill umbrellas 2 pcs

Bay leaf 4 pcs

Black peppercorns to taste

Allspice peas to taste

Head of garlic 1 pc

Currant leaves to taste

Cherry leaves to taste

Salt 2 tbsp l.

Sugar 2 tbsp. l.

Vinegar essence 70% 1 tsp


Wash and dry the cucumbers well.

Wash and dry the dill leaves and corollas well, peel the garlic.

Put 7-10 black peppercorns, 5 black allspice peas, 2 bay leaves, 2-3 garlic cloves each, 1 dill whisk, 2-3 currant leaves, 2-3 cherry leaves in two clean 1, 5 liter jars.

Cut the tails of cucumbers.

Put cucumbers tightly in jars.

Pour boiling water over and cover for 15 minutes.

Prepare the cucumber marinade in a 1.5 liter jar. Drain the water from the cans into a saucepan. Add 2 tablespoons of sugar and 2 tablespoons of salt per 1 liter of drained water. Boil the marinade.

Pour the marinade into jars, add vinegar essence (acetic acid 70%) 1/2 teaspoon to a 1.5 liter jar.

Pickled cucumbers for the winter in a 1.5 liter jar are ready. Seal with lids and put in a warm place until it cools gently. Store ready-made cucumbers in the cellar.

Bon appetit!