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Sweet Cucumbers for Winter (No Processing Bath)

A simple recipe for a classic table snack. These sweet cucumbers for winter are easy to make without a processing bath. The trick to this recipe is pouring hot water over the cucumbers three times, which lets you store the pickles without processing them. And because the cucumbers are never boiled, they stay crisp, firm, and very tasty.

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Sweet cucumbers for winter without sterilization
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 % 0 g
Fats 0 % 0 g
Carbohydrates 100 % 3 g
11 kcal
GI: 33 / 0 / 67
  • Rinse the cucumbers thoroughly under running water. Then put them in a basin, cover them with plenty of cold water, and soak for 3 to 4 hours. In that time, the cucumbers will take up water, which makes them even tastier and crisper. While the cucumbers soak, get your canning jars ready: wash them well in hot water with baking soda or dish soap, then scald them with boiling water. Set them upside down on a clean towel to drain. Cover the lids with water and boil them in a pot. Peel the garlic, rinse it, and break it into cloves. Rinse the dill heads, currant leaves, and horseradish too—you can scald them with boiling water—then dry them on a paper towel. Once the cucumbers have soaked and taken up water, take them out. Put the rinsed greens in a clean, prepped jar. Then pack the cucumbers in tightly, leaving almost no empty space. Tuck some dill heads in among the cucumbers, saving a few for later. In a medium pot, bring clean water to a boil and pour it over the cucumbers in the jar. Cover the jar with a clean lid and let it sit for 7 to 10 minutes. Then drain the water off the cucumbers into the sink and pour fresh boiling water over them again. Cover and let sit about 5 minutes. Drain the water off the cucumbers again, this time back into the pot, and make the brine: add the salt and sugar and stir. Bring the pot to a boil and pour the table vinegar into the hot brine, then take the pot off the heat. Add the peppercorns, allspice, the remaining dill, and the garlic cloves to the jar. Pour the hot brine over the cucumbers and seal the jars right away with clean lids. The sweet cucumbers are done! Once they've cooled, move the jars to a dark, cool place for storage. Happy canning!

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Garlic - 143  kcal/100g
  • Horseradish - 49  kcal/100g
  • Grated horseradish with lemon - 117  kcal/100g
  • Grated horseradish with garlic - 72  kcal/100g
  • Horseradish grated table - 117  kcal/100g
  • Dill greens - 38  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Water - 0  kcal/100g
  • Table salt - 0  kcal/100g
  • Table vinegar - 11  kcal/100g
  • Allspice - 263  kcal/100g
  • Currant leaves - 0  kcal/100g

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