The video features three recipes for pickled cucumbers and a bonus recipe for pickled zucchini. The first recipe, referred to as "our favorite", involves soaking cucumbers in cold water, preparing a marinade with sugar, salt, and vinegar, and adding dill, garlic, and black peppercorns. The second recipe, sent by the author's mom, includes horseradish leaves, cherry leaves, allspice, and chili ketchup, giving the cucumbers a spicy and aromatic flavor. The third recipe is for a cucumber salad made with overripe cucumbers, parsley, vegetable oil, vinegar, sugar, salt, black pepper, and garlic. The bonus recipe for pickled zucchini involves slicing the zucchini, adding dill, garlic, and peppercorns, and pouring a marinade made with sugar, salt, and vinegar.
Here are the key facts extracted from the text:
1. The author prepares 30-40 cucumbers for the winter using their favorite recipe.
2. The author usually uses 1.5-liter jars, but sometimes uses 1-liter or 2-liter jars.
3. The author uses scissors to cut dill, garlic, and onions.
4. The author recommends soaking cucumbers in cold water for a couple of hours before preparing them.
5. The author uses a combination of sugar, salt, and vinegar essence to make the marinade.
6. The author adds black peppercorns, bay leaves, and mustard seeds to the jars for flavor.
7. The author recommends using 140-150 grams of sugar, 2 tablespoons of salt, and 2 tablespoons of vinegar essence per liter of water.
8. The author sterilizes the jars by pouring boiling water over them and leaving them for 10 minutes.
9. The author recommends using small cucumbers for the second recipe, as they are tastier.
10. The author adds horseradish leaves, cherries, black currant leaves, and allspice peas to the jars for extra flavor.
11. The author uses 7 glasses of water (250 milliliters each) to make the marinade for the second recipe.
12. The author adds 2 tablespoons of salt, 1 glass of sugar, and 1 glass of 9% vinegar to the marinade.
13. The author recommends using 7 tablespoons of chili ketchup for the marinade.
14. The author sterilizes the jars by covering them with a towel and pouring boiling water over them for 10 minutes.
15. The author recommends using overripe cucumbers for the salad recipe.
16. The author peels and cuts the cucumbers, then adds parsley, vegetable oil, vinegar, sugar, salt, black pepper, and garlic to the mixture.
17. The author recommends leaving the salad to marinate for 3 hours, stirring occasionally.
18. The author sterilizes the jars by pouring boiling water over them for 10-15 minutes.
19. The author recommends trying the zucchini recipe, which is similar to the cucumber recipe.
20. The author uses liter jars, dill, garlic, peppercorns, and bay leaves for the zucchini recipe.
21. The author recommends pouring boiling water over the zucchini and leaving it for 10 minutes before adding the marinade.
22. The author recommends using a combination of sugar, salt, and vinegar to make the marinade for the zucchini recipe.
23. The author will share recipes for canned cucumbers without using vinegar on their channel next Sunday.