Cucumbers with basil for the winter: pickled, pickled, canned

Conservation lovers should definitely prepare cucumbers with basil for the winter. This is a delicious appetizer that is easy to prepare. To make such a blank, you can use one of the many recipes. In this case, it is important to choose and prepare the right ingredients.

Is it possible to add basil when pickling cucumbers

Vegetable preserves for the winter are supplemented with various spices and herbs. Some of the most common ingredients include horseradish root, dill, bay leaf, and mustard seeds. Like other herbs, basil, when pickling cucumbers, can drastically affect the taste of preservation. It turns out to be very aromatic, slightly tart, with a slightly pronounced bitterness.

Selection and preparation of ingredients

First of all, you need to sort out the cucumbers and choose the right ones. For preservation, medium-sized young fruits are required. Vegetables should not be overripe, otherwise they will contain a lot of seeds that are unsuitable for consumption.

Selected specimens need to be washed, removing soil and dust residues. The stalks must be cut off. Fruits with numerous tubercles are best suited for pickling.

Important! To keep the cucumbers crisp, they need to be soaked for 3-4 hours before cooking. Then they will remain firm and will not soften in the marinade or brine.

Basil should also be chosen with special care. For conservation, it is recommended to take fresh herbs. The leaves must be sniffed. If there is a pungent and uncharacteristic smell, you must choose another basil. The sheets should be saturated in color, free from plaque and not be damaged.

Basil Pickled Cucumber Recipes

Preservation using the presented components can be done in different ways. To marinate cucumbers with basil requires only a few ingredients. You should also prepare glass jars and lids, with which the workpiece will be preserved for the winter.

The classic recipe for pickling cucumbers with basil

With this method, you can very quickly make a blank for the winter. The advantage of this recipe is that the cucumbers are pickled in a short amount of time.

For 1 kg of the main product you will need:

  • head of garlic;
  • 1 branch of basil;
  • a bunch of dill;
  • bay leaf - 4 pieces;
  • black pepper - 8-10 peas;
  • salt, sugar - 1 tsp each;
  • water - 1 l.

Basil has a rich aroma and piquant taste

Cucumbers are prepared first. They are washed and soaked in salted water. Then the tails are cut from the fruit. Basil and dill with chopped garlic are placed on the bottom of the jar. Cucumbers are placed on top.

Preparing the marinade:

  1. Pour water into a saucepan, bring to a boil.
  2. Add sugar and salt, pepper, bay leaf.
  3. Stir the liquid and cook for 3 minutes.
  4. Add the marinade to the filled jars.

The jar is immediately rolled up, turned over and covered with a blanket. In this form, it is left for a day, after which it is transferred to a cool place.

You can cook an appetizer using an illustrative recipe:

Harvesting cucumbers with basil and yoshta

The addition of such a berry makes the preservation taste more original and rich. Yoshta and basil are added to cucumber pickles, as they go well with each other. In addition, such berries increase the storage time of the workpiece, as they have antiseptic and antioxidant properties.

For a three-liter jar you will need:

  • cucumbers - 1.2-1.3 kg;
  • basil - 5-6 leaves;
  • yoshta - half a glass;
  • garlic - 3-4 cloves;
  • dill - 2 umbrellas;
  • pepper - 6 peas;
  • bay leaf - 1 piece;
  • sugar - 3 tbsp. l .;
  • water - 1 l;
  • vinegar - 130 ml.

Basil makes vegetables very flavorful

Important! Yoshta should have a long dry "nose", indicating that the berry is ripe. They must be removed before adding this ingredient to the canning.

Cooking method:

  1. Place chopped garlic, basil and dill in a sterilized jar.
  2. Fill the container with cucumbers and berries.
  3. Boil water, add sugar, pepper, bay leaf.
  4. Add vinegar to the composition.
  5. Pour the marinade into a jar and roll up the lid.

This recipe for canned cucumbers with basil is very simple. At the same time, you get a delicious and aromatic snack that will be appropriate for a festive or everyday meal.

Cucumbers with basil for the winter without sterilization

You don't have to spend time preparing cans to make a delicious vegetable snack. Using this recipe, you can salt cucumbers with basil without sterilization. The composition includes components that prevent the multiplication of microorganisms inside the container, due to which the conservation will be preserved for a long time.


  • cucumbers - 1-1.5 kg - depending on size;
  • water - 1 l;
  • vinegar essence (70%) - 1 tsp;
  • basil - 4-5 leaves;
  • black pepper - 6-8 peas;
  • dill - 2 umbrellas;
  • garlic - 3-4 cloves;
  • bay leaf - 2 pieces;
  • salt - 2 tbsp. l.

Basil should be preserved in preservation no more than 1-2 branches, so as not to kill the smell of cucumbers

Important! To ensure the safety of the cucumbers, it is recommended to blanch them after soaking. They are dipped in boiling water for 1-2 minutes, then removed and washed with cold water.

Cooking steps:

  1. Place chopped garlic, basil leaves, dill at the bottom of the jar.
  2. Fill the container with cucumbers.
  3. Pour boiling water over.
  4. Let stand for 20-25 minutes.
  5. Pour water into a saucepan, boil, add salt, bay leaf, pepper.
  6. Drain the liquid from the jars and pour the marinade over the contents.

The final stage is the addition of vinegar essence. 1 spoon is injected into 1 three-liter jar. If the capacity is less in volume, then the amount of vinegar essence is divided proportionally. After that, the cans are rolled up with iron lids.

Cucumbers for the winter with basil and coriander

This combination of spices will make the appetizer aromatic and tasty. For this recipe for pickles with basil for the winter, you will need a three-liter jar or 2 containers of 1.5 liters each.


  • medium-sized cucumbers - 3 kg;
  • garlic - 6 cloves;
  • basil - 5-6 leaves;
  • coriander - 1 tsp;
  • cilantro - 20 g;
  • salt - 1 tbsp. l .;
  • vinegar - 50 ml;
  • sugar - 2 tbsp. l.

Important! For preservation, take whole coriander grains. When ground, the taste of such a spice is neutralized and becomes invisible against the background of other components.

For pickling cucumbers, it is better to take varieties of basil with the aroma of cloves, cinnamon and allspice

Cooking method:

  • Put garlic, coriander, basil and cilantro at the bottom of the sterilized jar.
  • Fill the container with cucumbers.
  • Pour boiling water over, let stand for 10 minutes.
  • Drain the water into an enamel pot.
  • Add sugar, salt to it, boil.
  • Add the vinegar, remove from the stove and pour over the cucumbers.

The marinade should completely cover the fruit. Otherwise, the risk of the formation of microorganisms increases, which will lead to the fact that the workpiece ferments and deteriorates.

Cucumbers with mint and basil for the winter

This is another original recipe for a fragrant cold snack. The addition of mint when pickling cucumbers with basil for the winter affects the color of the marinade, making it greenish.

For 2 kg of the main product you will need:

  • garlic - 3 teeth;
  • mint - 3 branches;
  • basil - 1 sprig;
  • allspice - 4 peas;
  • vinegar - 150 g;
  • salt - 100 g;
  • sugar - 50 g;
  • water - 1 l.

Important! It is recommended to add fresh mint leaves to the composition. If they are not there, you can replace it with dried spice.

Mint gives the blank a fresh aroma and has a coloring property, so the marinade turns out to be green

Cooking method:

  1. Cut the garlic into slices, place in a jar.
  2. Add mint, basil.
  3. Fill the container with cucumbers.
  4. Pour boiling water over the contents.
  5. Heat water in a saucepan, add pepper, salt and sugar.
  6. When the liquid boils, add vinegar, stir.
  7. Drain the jar and fill with marinade.

This recipe for pickling cucumbers with basil is also possible without sterilization. Heat treatment before the introduction of the marinade excludes the possibility of ingress of microorganisms that can spoil the workpiece.

Cucumber salad with basil for the winter

Vegetables do not need to be canned whole. Unlike other recipes for pickled cucumbers with basil for the winter, this method involves preparing an appetizing salad.


  • cucumbers - 1 kg;
  • basil - 2-3 branches;
  • onion - 1 head;
  • sugar - 1 tbsp. l .;
  • fresh dill, parsley - 1 bunch each;
  • garlic 3-4 cloves;
  • vegetable oil - 2 tbsp. l .;
  • vinegar - 5 tbsp. l .;
  • salt - 2 tbsp. l.

Important! Cut vegetables into thin slices or cubes. It is not recommended to grind the fruit into small pieces, as otherwise they will completely lose the crunch.

Cucumber salad can be consumed after 14 days

Cooking method:

  1. Chop the onion, herbs.
  2. Mix with chopped cucumbers.
  3. Pass the garlic through a press.
  4. Mix oil, vinegar, heat in a small container.
  5. Add sugar and salt.
  6. Pour vegetables with herbs with hot dressing, stir.
  7. Fill the jar with salad.
  8. Place the container in boiling water for 10-15 minutes.
  9. Roll up the lid and leave to cool.

It is recommended to marinate the salad for at least 2 weeks. After that, it can be opened and eaten.

Terms and rules for storing blanks

You need to keep cans with preserves in a cool place. It is advisable to store them in areas inaccessible to direct sunlight. Cellars and cellars, storage rooms, or a cold store are best suited.

The optimum storage temperature is from 6 to 10 degrees. In such conditions, the workpieces will stand for at least 1 year. At temperatures exceeding 10 degrees, it is not recommended to store preserves for more than 10 months. If the workpiece was closed without sterilization, the maximum shelf life is six months.


Cucumbers with basil for the winter - the original preservation option. An appetizer prepared with herbs will impress even the most demanding gourmets. You can make canned cucumbers with the addition of basil with or without sterilization. The recipes for the blanks are very simple and do not take much time, so everyone can use them.


Alexandra Ushenko, 52 years old, Kazan.

My family is very fond of a variety of pickles and preserves. I cook cucumbers with basil every summer, when fresh vegetables are easy to find. I prefer to cover small 8-10 cm cucumbers. They turn out to be dense, crispy and are better saturated with spicy marinade.

Irina Zakharova, 42 years old, Pskov.

Canned basil was a real discovery for me. The recipe is very simple, and the result exceeds all expectations. Cucumbers cooked with this spice can be eaten as an independent snack or added to salads.

Natalia Goncharuk, 33 years old, Penza.

Cucumbers with basil are the perfect solution for those who don't want to bother sterilizing cans. Vegetables are stored in the marinade for several months. I close the jars with screw caps and store them in the pantry.

Watch the video: Огурцы на зиму Самый вкусный рецепт засолки огурцов С хрустом Cucumbers for winter canning deliciou (January 2022).

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