Quick pickling of cucumbers for the winter in jars. Pickled cucumbers (salting for the winter)

This snack contains antioxidants that fight free radicals in the body. Vinegar-containing pickles have also been shown to improve hemoglobin levels in people with diabetes. Plus, like all fruits and vegetables, they are rich in vitamins and minerals! But this does not mean that they can be eaten without limit. The norm is one small cucumber a day.

As a rule, pickling cucumbers is carried out in two ways: hot and cold. With the hot salting method, vinegar or some other preservative must be used. And the cold method uses a slow fermentation method that takes several days.

Whether you're a pickling veteran or just learning, you need to know that the right pickles should be crunchy. And in order for you to get such greens at home, you need to know a few features.

5 things to know before pickling cucumbers

• Always choose the best fresh fruits when they are firm, dark green in color and covered with pimples. The less time pickles spend in your fruit and vegetable container, the crunchier they will be.
• When you salt greens, it is advisable to cut off the germinal end (the end that does not have a stem). It may contain an enzyme that will soften the finished snack. A soft salty snack no one likes it.
• If you cut cucumbers into slices or circles to pickle what larger pieces, the more integral the structure will be preserved and they will be more crispy.
• One of the nice things about pickling your own pickles is that you can prepare the cucumbers in a way that suits your taste buds. This doesn't mean you have to tamper with the balance of vinegar and water (this ratio should stay the same so you don't ruin your pickles), but you can change the amount of garlic, dill, and pepper you add to each jar. Love garlic? Put in more cloves. Don't like spiciness? Don't add hot spices.
• Do not overdo it with the amount of salt. Salt takes on two main roles. First, it helps draw water out of the fruit, creating space for the brine to take up. Second, it acts as a preservative, keeping pickles fresher for longer.

How to pickle cucumbers for the winter? A simple recipe for crispy cucumbers without vinegar

Thereby simple recipe you can prepare very fragrant, appetizing, tasty and most importantly crispy cucumbers for the winter. Despite the fact that the jars are closed with nylon lids, such an appetizer is perfectly stored all year long if kept in a cool place.

Ingredients for two 3 liters. banks:

• Cucumbers - 4 kg
• Salt - 200 gr.
• Horseradish root or leaves - 6 pcs.
• Currant leaves - 10 pcs.
• Cherry leaves - 10 pcs.
• Allspice (peas) - 10 pcs.
• Garlic - 10 cloves
• dill umbrellas
• Water - 3 liters.

Cooking:

1. Before starting salting, we need to wash and dry the leaves of horseradish, cherries and currants, wash and dry cucumbers well, and sterilize the jars.

If you use purchased cucumbers for pickling, and not freshly picked from your garden, then they must be soaked in cold water for 1-2 hours and then rinse well in cold running water. Soaking will restore the elasticity of the cucumbers.

2. At the bottom of each jar we put in equal amounts horseradish leaves, umbrella dill, currant leaves, cherry leaves and garlic cloves.

3. Next, put the cucumbers as tightly as possible so that there is no free space left. When you fill half the jars of cucumbers, you can put a few more horseradish leaves, currants, cherries and a couple of garlic cloves on top. Then we fill the jars again with cucumbers and sprinkle peas on top.

4. Pour 3 liters of water into a saucepan, put on fire and bring to a boil. Remove it from the stove and add 6 tablespoons of salt (with a slide) to the water and mix until it is completely dissolved. Pour the resulting brine into jars. Each jar takes 1.5 liters of brine.

5. After we poured the brine into the jars, we need to close the jars with pre-prepared nylon lids for canning. To do this, they must be poured with boiling water and left for 5 minutes so that they soften and it is easier to close the jars.

6. This is how easy and quick you can pickle your favorite snack for the winter. With such cucumbers, you can cook, vinaigrette, Olivier and delight yourself and your family delicious meals. Bon appetit!

Delicious pickles like from a barrel for storage in an apartment

According to this recipe, my grandmother and mother prepared cucumbers for the winter. The advantage of this recipe is that these cucumbers can be stored at home, in an apartment in case you do not have a cellar or underground. So, if you've had the bad experience of storing jars of salty snacks in the past, now you don't have to be afraid. Cucumbers are obtained as from a barrel, crispy, salty and very tasty.

• Cucumbers - 2 kg.
• Salt - 3 tbsp. l. (without slide)
• Black pepper (peas) - 10 pcs.
• Carnation - 1-2 pcs.
• Umbrella dill - 4-5 pcs.
• Citric acid - a pinch
• Garlic - 4-5 cloves (medium)
• Horseradish leaves - 1-2 pcs.
• Blackcurrant leaves - 3-4 pcs.
• Cherry leaves - 3 pcs.
• Grape leaves (if any) - 2 pcs.
• Water - 1.5 liters.

Cooking:

1. In a pre-washed and dried jar, put a pinch of dill, black pepper, cut garlic cloves, washed and dried horseradish leaves, currants, cherries and grapes (if any).

Don't put too much garlic in the jar. His abundance will make ready snack soft, not crispy.

If you like spiciness, you can add pieces of red hot pepper to the jar.

3. Pour salt into a measuring jug and pour a small amount warm water. Mix well so that the salt dissolves and add cold water there. We fill our cucumbers with this brine.

4. Cover the jar with a lid and leave at room temperature for 3 days. After three days of fermentation, the brine will become cloudy and foam will form on the surface. But don't worry, that's how it should be. Remove the resulting foam, pour the solution into a saucepan and bring to a boil.

5. After we brought the brine to a boil and removed the foam, we fill it with our cucumbers in a jar. If for some reason you do not have enough brine, you can add boiling water.

6. Add a pinch of citric acid to the jar and roll up the jar with a tin lid. After we rolled up the jar, turn it upside down and leave it like that until it cools completely. You don't need to cover it. Cooled cans can be removed to any convenient place for you. I wish you excellent preparations!

Hot pickling method with vinegar in liter jars

If you love pickles, you can easily make your own with this simple recipe. These pickles go great with fried steak, stew or salad. And if you have relatives or friends who also love homemade preparations, you can please them by giving them a jar of delicious snacks.

Ingredients for 1- liter jar:

• cucumbers
• Water - 1 l.
• Salt - 2 tbsp. l. (with slide)
• Sugar - 2 tbsp. l.
• Vinegar - 1 tbsp. l.
• Horseradish leaves - 1-2 pcs.
• Dill umbrellas - 2-3 pcs.
• Horseradish root - 1 pc.
• Garlic - 3-4 cloves
• Allspice (peas) - 3-4 pcs.

Cooking:

1. First of all, we need to pour cucumbers cold water and leave them for 1-2 hours.

2. Put horseradish leaves, dill umbrellas, horseradish root, garlic cloves, and black pepper on the bottom of each jar. Then tightly lay the cucumbers.

3. Let's start preparing the brine. Pour water into a saucepan, add salt, sugar and bring to a boil. After the brine has boiled, pour over the cucumbers. We cover banks tin lids. The lids must first be boiled for 2 minutes.

It is better to prepare a brine for one liter more, as it may not be enough during the harvesting process.

4. Leave jars with brine for 20 minutes. After this time, pour the brine into the pan and bring to a boil again. Pour boiling brine into jars up to their shoulders and add 1 tbsp to each. l. vinegar. Then add the missing amount of boiling water to the very edge.

5. We cover the jars with lids, roll them up and turn them upside down. We cover the jars with a warm blanket and leave them to cool completely. You can store such jars both at home and in the cellar or underground.

Lightly salted cucumbers for a 2 liter jar - recipe "Lick your fingers"

I suggest you try to cook delicious and crispy cucumbers according to this simple, very interesting and unusual recipe. This method of salting will be pleasantly surprised not only by your household, but also by guests.

Ingredients for three 2-liter jars:

• Cucumbers (gherkins) - 2.5-3 kg.
• Leaves white cabbage(according to the number of cucumbers)
• Sugar sand - 2 tbsp. l
• Vinegar 9% - 150 ml.
• Salt - 4 tbsp. l. (without slide)
• Currant leaves - 9 pcs.
• Cherry leaves - 9 pcs.
• Horseradish leaves - 3 pcs.
• Dill umbrellas - 6-9 pcs.
• Carnation - 9 pcs.
• Bay leaf- 3 pcs.
• Garlic - 6-8 cloves
• Black pepper (peas) - 15 pcs.
• Water - 3 liters.

Cooking:

1. In a dry, sterilized jar, put 2 coarsely chopped garlic cloves, 1-2 dill umbrellas (depending on size), 3 cloves, 5 black peppercorns, 3 leaves of currant, cherry, horseradish and 1 bay leaf. We sort the head of cabbage into leaves and wrap clean cucumbers in them, after cutting off their tips.

The cabbage leaf should be fresh, soft and about the size of the palm of your hand. If you have a large cabbage roll with large leaves, you can cut the leaves. Rigid leaves can be poured with boiling water and left for a couple of minutes.

We tightly pack the wrapped cucumber in a jar. We repeat the procedure until we reach the middle of the jar.

3. When our jar is full, we start preparing the brine. To do this, pour 3 liters of water into the pan and add 4 tbsp. l. salt and 2 tbsp. l. Sahara. Put the pot on the fire and bring to a boil. When the brine boils, pour vinegar into it and fill our jars with it.

4. We cover the jars with sterilized lids and put them in a saucepan with warm water. As soon as the water boils, we sterilize them for 10 minutes each.

Do not close the jars tightly with lids during sterilization, so that excess air can escape from them.

5. After 10 minutes, take out the jars. Top up with boiling water to the brim, if the brine has boiled away and close them with lids. We turn the jars upside down, cover them and leave it like that until it cools completely.

Cold method of harvesting salty snacks under a nylon cover

That's why old recipe cucumbers are very tasty and crispy. They can be eaten a few days after salting or put in the cellar or refrigerator and enjoy their taste in winter. They are well kept nylon cover.

Ingredients for a 3 liter jar:

• Cucumbers - 2 kg.
• Horseradish root - length 5-10 cm.
• Horseradish leaf - 5-10 cm.
• Cherry leaves - 4-5 pcs.
• Currant leaves - 4-5 pcs.
• Tarragon (tarragon) - 1-2 sprigs
• Sage - 1 sprig
• Dill umbrellas - 2-3 pcs.
• Garlic - 1 head
• Salt - 3 tbsp. l. with a slide
• Water - 1.5 liters.

Cooking:

1. Soak cucumbers in cold water for 2 hours. In a clean, dry jar, put a horseradish leaf, peeled and chopped horseradish root, garlic cloves, dill umbrellas, tarragon, cherry and currant leaves, and sage.

2. Then we tightly lay the cucumbers. In one and a half liters of cold water we put 3 tbsp. l. salt and stir to dissolve the salt. Pour cucumbers with this water and cover with a nylon lid. We leave the jar in the kitchen until the brine becomes cloudy. When the brine turns cloudy, this will mean that the cucumbers are ready to eat. The brine becomes cloudy in about 3-4 days. If you want to leave such cucumbers for the winter, then they must be removed in the refrigerator, cellar or underground.

Video on how to cook mustard pickles

I suggest you see how you can pickle spicy crispy cucumbers with the addition of mustard powder. They are prepared very simply, they do not require sterilization, they do not need to be poured with boiling brine several times, wrapped up. Such an appetizer can be eaten as a separate dish, or you can serve it with potatoes or cook stewed pork with it.

Step-by-step recipe for salting with vodka without sterilization

Cucumbers according to this recipe are crispy, juicy, fragrant and tasty like barrel ones. The salting method is simple, but requires patience, because natural process fermentation of cucumbers takes some time. But the taste of the appetizer is worth it.

Cooking:

1. Cucumbers must be washed well and soaked in cold water for a couple of hours. Wash the jar well and sterilize. At the bottom of the jar we lay several sprigs of washed and dried greens and garlic cloves.

3. Add salt to cold water and mix until it is completely dissolved. Pour this salty water into a jar of cucumbers.

4. Leave the jar at room temperature for 4 days. After this time, pour the brine into the pan, bring it to a boil and boil for 5 minutes.

5. In the meantime, the pot with brine is on the stove, pour cold water into the jar, close the nylon lid, shake it and drain it.

6. Pour vodka into a jar, and then hot brine.

7. We cover the jar with a sterilized lid and roll it up. Turn it upside down and let it cool completely. When the jar has cooled, it will need to be removed in the refrigerator, cellar or underground.

I wish you delicious and crispy pickles! I will be very glad to your comments, wishes and questions! If you have your interesting options salty snack blanks, please share them in the comments. See you soon!

Harvesting cucumbers for the winter is a very delicate topic. Any prescription and recommendation on this matter will immediately find its opponents and defenders. On the other hand, this is good: from the many tips and recipes, you can choose the most suitable one and enjoy cucumbers all winter, delighting your family and guests. Well, the basic postulates correct workpiece we will voice cucumbers now.

Correct cucumbers

Someone else surely remembers the shelves Soviet shops filled with three-liter jars of pickles. The cucumbers in them were so large that they were salted in pieces. But today we all know perfectly well that it is not yellowed giants half a meter long that should be salted, but only tender, small cucumbers. The grade is also important: smooth salad cucumbers they tolerate salting worse, so give preference to their pimply, slightly prickly counterparts.

Cucumbers no longer than 15 cm long, freshly picked from the garden, are ideal for blanks. If you bought cucumbers on the market, soak them in a pot of cold water: they will acquire the elasticity they lost, and at the same time get rid of excess nitrates (you don’t know in what conditions these cucumbers grew). And pick cucumbers of approximately the same size for pickling. Such cucumbers will be salted evenly, and they will look much prettier in a jar.

Cucumbers for blanks should be beautiful. All hooked, yellowed for the time being, cucumbers with skin defects should be discarded without regret. And be sure to make sure that the cucumbers are not bitter, otherwise you will be in for big disappointments.

The right brine

When salting, a lot depends on the brine. It is worth making it a little more concentrated, and the cucumbers will become too salty. If you save on salt, the jar may explode, and the cucumbers will turn sour.

Take only large ones for pickling cucumbers rock salt. Neither iodized nor finely ground "Extra" salt is suitable for salting. For cucumbers that are supposed to be stored in a cold cellar, the brine recipe is somewhat different from the brine recipe, which is poured over cucumbers intended for storage in an apartment.

Many believe that the more garlic, pepper, dill, horseradish, cherry leaves and oak bark are put in the brine, the better. To be honest, this is far from true. All additives increase the risk of getting fermented brine and, as a result, rotten cucumbers and exploding cans. Be especially careful when adding the garlic. Put it in minimum quantities, if you really can’t imagine a brine without garlic. And be sure to thoroughly wash both cucumbers and everything that you plan to put in jars with them.

Procedure

So, cucumbers, dill, horseradish and other ingredients are well washed, jars, lids and a seamer are prepared, there is a small saucepan for sterilizing lids and rubber bands for them, and large saucepan for brine, as well as a kettle of boiling water (or microwave) to sterilize jars. A few tablets of aspirin will not hurt either - only Russian, not flavored and effervescent, but the simplest. Those who are frightened by horror stories about the transformation of aspirin in jars into "phenolic compounds" will be interested to know that aspirin itself is a phenolic compound. Nevertheless, it is widely used for cancer prevention, cardiovascular disease, thrombosis, atherosclerosis and as an effective antipyretic. But if you have a prejudice against aspirin, an allergy to acetylsalicylic acid, gastritis, an ulcer, or problems with the pancreas, then you can safely replace it with vinegar.

Cucumbers are laid out in sterilized jars along with horseradish leaves, cherries, black currants, a few peppercorns, dill umbrellas and (if any) a piece of oak bark. If desired, garlic is added, but in very moderate amounts. Do not stuff the cucumbers too tightly: the brine should wash them from all sides. Aspirin is added to the jar: 1 tablet per liter jar, 2 tablets per 2 liter jar, etc., and everything is poured with boiling brine. The brine for this salting method is not very concentrated: take a spoonful of salt without a slide per liter of water. The lids with rubber bands are boiled for about ten minutes, after which they are taken out with tweezers, the jars are “rolled up” and wrapped in a blanket. In a blanket, turned upside down, the jars should stand until the next morning. If nothing has leaked, and the cucumbers look smart green - everything is in order, you can take the jars to the cellar. This method is the simplest: cucumbers are poured only once, they stand perfectly in a cold cellar all winter and they turn out crispy and very tasty.

If there is no cellar, and it is supposed to store cucumbers at home, the brine is made more concentrated: 1.5-2 tablespoons of salt per liter of water. At the same time, simple boiling water is poured into jars filled with cucumbers and other ingredients 2-3 times for 15 minutes, and only after that brine is added. In such a brine, it is supposed to add sugar (2 tablespoons per liter) and vinegar (on an already filled with brine three-liter jar- a teaspoon of essence). But this already turns out to be more likely not a pickle, but a marinade. In addition, the taste of cucumbers in vinegar is completely different, and many do not like it too much.

Each hostess has her own method of harvesting cucumbers, and the reference recipe for crispy pickles has not yet been registered. Maybe he is known to you? Then share!

Hello! I finally got to my favorite crunchy pickles. We will soon be making preparations for the winter of these wonderful vegetables. I finished last year's preparations by spring. We need to do more this year.

However, how do you guess? After all, such an appetizer will be in place on any table. No holiday is complete without bottoms. You can simply put them on the table, or you can cut them into a salad. Very well they go to pickle.

So many different recipes these preparations, because each housewife has her own special secret of salting these crispy sweets.

I have prepared for you my favorite options, according to which I really get a very tasty salty snack for the winter. If you are already familiar with some recipe, try the other suggested methods.

The main thing is to choose pickled cucumbers. Such as - "Nezhinsky", "Crunchy", "Salting", "Paris Gherkin", "Zozulya".

One of the most popular and simple options preparations for the winter. For some, it may be a revelation to see an oak leaf in the ingredients. It gives a special flavor. Try it.

Ingredients:

• Cucumbers - 20 pcs
• Garlic-3 cloves
• Oak leaf - 5-6 leaves
• Currant leaves - 5-6 leaves
• Cherry leaves -5-6 leaves
• Horseradish - 4 sheets of horseradish
• Dill - 4 umbrellas
• Bay leaf - 2 pcs
• Black peppercorns - 6 pcs
• Salt - 3 tbsp. for a 3 liter jar

Cooking method:

1. At the bottom of a clean and dry jar, alternately lay oak, currant, cherry and bay leaves. Then put dill umbrellas.

2. Peel the garlic and cut the cloves in half, place in a jar. Then peppercorns and two leaves of horseradish.

3. Then, very tightly, in an upright position, lay the washed cucumbers. In the space remaining from the top, lay them already horizontally so that they are as dense as possible to each other.

4. Pour salt into a half-liter jar and fill it with water not completely. Stir the salt and pour the solution into the jar of cucumbers. Then add ordinary clean cold water almost to the top. Leave not much space.

5. Place the remaining two sheets of horseradish tightly on the very top and add water to cover the leaves.

Horseradish leaves are covered on top so that there is no mold later.

6. Then put the jar on a plate, cover with a lid on top and leave for about three days. During this time, the fermentation process will take place and part of the water will flow out.

7. After three days, add salt water, close the lid tightly and store in a cool dark place. Cucumbers pickled in this way are crispy and very tasty.

Salting for the winter in 1 liter jars in a hot way, for storage in an apartment

This method is with sterilization. But on the other hand, prepared homemade preparations in this way can be stored in an apartment at room temperature. For example, in the pantry or on the mezzanine.

Ingredients for three liter jars:

• Fresh cucumbers - 1.5 kg
• Dill umbrellas - 3 pcs
• Horseradish leaves - 3 pcs
• Currant leaves - 6 pcs
• Cherry leaves - 6 pcs
• Garlic - 3 cloves
• Black peppercorns - 15-18 pcs
• Pepper sweet peas - 6 pcs
• Carnation - 6 pcs
• Salt - 3 teaspoons
• Sugar - 6 teaspoons
• Vinegar 70% - 1.5 teaspoons (9% - 4 teaspoons per one liter jar)

Before you start, rinse the cucumbers well under running water. Then fill them in and leave for 2 hours. If they are recently collected, then one hour will be enough.

Cooking:

1. First, pour currant and cherry leaves, as well as dill umbrellas boiling water and leave for 1 minute to sterilize. Scald horseradish leaves in boiling water for 30 seconds.

2. Then put on the bottom in each liter jar - a clove of garlic, 5-6 black peppercorns, 2 allspice peas, 2 cloves, 2 currant and cherry leaves, 2/3 dill umbrella. Lay the horseradish sheet last.

Banks should first be sterilized over steam or in the oven. The lids need to be boiled.

3. Next, cut off the tips on both sides of the cucumbers and lay them vertically tightly in jars. If there's still room on top, lay out what's left. You can cut into pieces so that they lie down more densely, or you can even put small tomatoes. Put a piece of dill umbrella on top.

4. Pour 1 teaspoon of salt and 2 teaspoons of sugar into each jar. Pour hot boiling water over it, top it off by about 0.5 cm and cover with lids. Take a wide saucepan and put a napkin or towel on the bottom, then put jars there and fill with water up to the “hangers”. Boil for 10 minutes to thoroughly sterilize.

If you want more salty cucumbers, then put salt - 2 teaspoons, and sugar - 1 teaspoon.

5. After boiling, carefully remove the jars from the pan, pour vinegar into them and roll up the lids. Turn over, cover with a towel and leave to cool completely. When it cools down, put it in the place where you store your blanks.

The most delicious recipe for crispy cucumbers, like from a barrel

Ingredients for a 3 liter jar:

• Cucumbers -1.5 kg
• Salt - 3 tbsp. heaped spoons
• Horseradish leaf - 1 pc.
• Umbrella dill - 2 pcs
• Currant leaf - 2 pieces
• Cherry leaf - 2 pcs
• Tarragon - 1 sprig
• Hot peppers- taste
• Garlic - 5 cloves

Cooking:

1. Wash cucumbers properly and soak for several hours in water. Then rinse again and cut off the stems.

2. Rinse all greens and leaves. Peel the garlic and cut in half.

3. Pour 3 tablespoons of salt into a mug and pour hot water. Mix well until completely dissolved and let cool.

4. At the bottom of the jar, lay cherry leaves, currants, horseradish leg, 1 dill umbrella. Then the first layer of cucumbers. Spread the garlic and pieces of hot pepper over the jar. Next, stack the vegetables as tightly as possible. Top with a sprig of tarragon and dill umbrella.

5. Pour about two-thirds clean cold water into the filled jars. Then pour water with salt and top up clean water to the neck, leaving a space of about 1 cm to the end.

6. Put the jars on plates and leave it for 3 days. Cucumbers should turn sour, and the brine will become a little cloudy.

7. After that, drain the brine and boil it for 1-2 minutes. Then again pour it hot into jars to the edge of the neck and close the lids. Store in cool place. In two weeks they will be completely ready. They turn out very tasty and are in no way inferior to barrel ones.

A simple recipe with mustard, no sterilization

I also really like this way of salting. I like the tangy flavor of mustard in brine. And the method itself is quite simple. You will not spend a lot of time on blanks. It all depends, though also on the number of cans and ingredients. But anyway, you won't regret it.

Ingredients for 3 liters:

• Cucumbers - 1.7-1.8 kg
• Water - 1.5 l
• Salt - 3 tablespoons
• Currant leaf - 5 pcs
• Cherry leaf - 8 pcs
• Oak leaf - 2 pieces
• Dill umbrellas - 4 pcs
• Horseradish leaf - 2 pieces
• Dry mustard - 2 tablespoons
• Black peppercorns - 10-12 pcs

Cooking method:

1. Rinse the vegetables and cut off the ends on both sides. Soak them for 4 hours, then rinse again.

2. In a three-liter jar, place one sheet of horseradish on the bottom, then half of all greens and 5-6 peppercorns. Then pack the cucumbers tightly, adding the remaining greens.

3. Add salt to the water and boil. Then pour it into a jar and close the capron lid. Leave to cool, then remove the lids and cover the necks with gauze. Leave it like this for two days, periodically removing the foam. Then pour the brine into a saucepan and boil.

4. Pour into a jar mustard powder. Then pour hot brine over and close the lid until cool. Then remove the lid and leave for 6 hours.

5. After 6 hours, drain the brine again and boil for about 7-10 minutes. Then pour into a jar and roll up the lid.

6. Turn neck down and wrap with something warm for self-sterilization. Then put away in a place to store blanks. At first, the brine will be cloudy, then the mustard will settle and it will become transparent, and the cucumbers are incredibly tasty.

Video on how to pickle cucumbers in jars without vinegar

If there are still doubts and not everything is clear from the descriptions and photos, I suggest watching the video recipe for making “green ones” for the winter. The recipe is very simple, without sterilization.

Ingredients for 2 three-liter jars:

• Water - 3 l
• Salt - 6 tbsp or 200 gr
• Medium-sized cucumbers - 4 kg
• Horseradish root or leaves - 6 pcs
• Currant and cherry leaves - 10 pcs each
• Black before peas and fragrant - 10 pcs each
• Garlic - 10 cloves
• Dill with seeds

Watch the video for the cooking method.

Now everything should become clear and understandable. Put them in storage, and after two or three weeks you can already start eating delicious crispy cucumbers.

Well, friends, I showed you and told you about the wonderful and simple methods salting for the winter of your green vegetables. Choose your favorite, or better yet, try them all. After all, everyone has their own uniqueness.

Enjoy your meal!

Pickled cucumbers in jars - best recipes. How to pickle cucumbers in jars.
Every good housewife in the end summer season is preparing for the winter. Most often, this is lecho, winter salads, adjika, pickled tomatoes, berry jam and, of course, pickles. In fact, pickling cucumbers is a whole science. Surely many of us have family recipes, secrets passed down from generation to generation, how to pickle cucumbers so that they turn out crispy, dense, slightly tart or, conversely, sweetish in taste.
In the old days, cucumbers were salted exclusively in wooden barrels. Now, in the conditions of city apartments, housewives use ordinary enameled basins and glass jars. Banks must be intact, without visible defects, chips and cracks. In addition, before salting anything, jars must be sterilized. Only in this way can your blanks be stored for a long time. First, the jars should be washed with warm water with the addition of baking soda then rinse with boiling water and dry thoroughly. Now many housewives sterilize jars in the oven and even in microwave oven. So here you can choose any method that you like best.
For pickling, cucumbers of medium or small size are most often taken. They must be fresh, firm and free from defects. To give pickles special flavor most often use all sorts of additional ingredients, for example, blackcurrant or cherry leaves, dill umbels, oak bark, horseradish, garlic, allspice peas and more. Sometimes cucumbers are salted with vodka or mustard. Very often cucumbers are salted with other vegetables: onions, bell pepper or tomatoes. In a word, recipes for making pickles have accumulated great amount. And all of them, of course, deserve attention. We will share with you some of the best, in our opinion, recipes for pickling cucumbers, and you choose the one that you like best. After all, you must admit, what could be better than a juicy crispy cucumber with boiled potatoes?
Pickles in jars - the best recipes

Recipe number 1. Salted cucumbers

First of all, we will introduce you to one of the most common, considered classic, recipe for pickling cucumbers. Pickled cucumbers this recipe, always turn out delicious, crispy and with an amazing tart flavor.
To prepare pickles, you will need the following ingredients:
1. Fresh cucumbers- 2 kg.
2. Garlic - 5 cloves.
3. Horseradish leaves - 2 pieces.
4. Blackcurrant leaves - 6 pieces.
5. cherry leaves- 5 items.
6. Black peppercorns - 7 peas.
7. Bay leaf - 3 pieces.
8. Dill umbrellas - 3 pieces.
9. Salt - 3 tablespoons.
How to pickle cucumbers:
1. We wash the cucumbers thoroughly and dry them. Pour a liter of water into a deep saucepan, dissolve the salt in it. In the resulting solution, put the prepared cucumbers and leave to soak for six hours. After the specified time, we take out the cucumbers, rinse thoroughly under running water and dry.
2. We thoroughly wash the leaves of blackcurrant, cherry and horseradish. We clean the garlic from the husk and rinse.
3. Banks are pre-sterilized. At the bottom of the prepared jars we lay dill umbrellas, cherry, horseradish and currant leaves, garlic, bay leaf and black peppercorns. Then we send cucumbers to jars, fill it all with brine and leave for two days.
4. After forty-eight hours, drain the brine from the cans back into the pan. Put the saucepan on the fire and bring the brine to a boil. Fill the cucumbers with hot brine, roll up the jars with pre-sterilized lids. Then we turn the jars over and wait until they are completely cool.
Pickled cucumbers are ready! You can eat immediately, or you can put it in a dark, cool place and leave until better times. Bon appetit!

Recipe number 2. Pickled cucumbers with bell pepper

Quite interesting and original recipe pickling cucumbers with bell peppers. It turns out unusual, but very tasty.
To prepare pickled cucumbers with bell peppers, you will need the following ingredients:
1. Fresh cucumbers - 5 kg.
2. Bulgarian pepper - 1 kg.
3. fresh greens dill - 100 grams.
4. Oak leaves - 3 pieces.
5. Garlic - 5 cloves.
6. fresh mint- a few leaves.
7. Hot chili pepper - 1 pod.
8. Salt - 350 grams.
9. Water - 5 liters.
5. Blackcurrant or cherry leaves - 4 pieces.
How to cook pickled cucumbers with bell peppers:
1. Wash fresh cucumbers and bell peppers under running water. Remove the stalk from the pepper and cut out the core with seeds. Pour boiling water over vegetables and pat dry. It is best to take a small bell pepper. If the pepper is large, then it can be cut into quarters.
2. Rinse the leaves of thought and currant, dill and chili pepper. Remove the seeds from the pepper and cut it into pieces. We clean the garlic from the husk and rinse. Banks are pre-sterilized. We put greens, chili peppers and garlic in prepared jars, then add cucumbers and bell peppers.
3. We dissolve the salt in water, pour the contents of the jars with the resulting solution, cover with a clean towel and leave for three days. After the specified time, pour the brine from the jars into the pan, bring to a boil and immediately pour back into the jars. Now we roll up the jars with pre-prepared sterilized lids, turn over and leave to cool completely.
Pickled cucumbers with bell peppers are ready! Bon appetit!

Recipe number 3. Pickled cucumbers with red currants

We all know the recipes for pickling cucumbers with tomatoes, onions or peppers. Have you tried pickled cucumbers with berries? But it is very tasty!
To prepare pickled cucumbers with red currants, you will need the following ingredients:
1. Fresh cucumbers - 2 kg.
2. Redcurrant - 3 cups.
3. Currant leaves - 5 pieces.
4. Horseradish leaves - 3 pieces.
5. Cherry leaves - 10 pieces.
6. Dill umbrellas - 5 pieces.
7. Garlic - 5 cloves.
8. Black peppercorns - 20 pieces.
9. Salt - 50 grams.
10. Sugar - to taste.
How to cook pickled cucumbers with red currants:
1. We sort out fresh currants, remove twigs and debris, then gently rinse with cool water. We wash the cucumbers, put them in a deep saucepan, fill them with cold water and leave to soak for four hours.
2. Leaves of cherries, horseradish and currants, as well as dill, rinse. We clean the garlic from the husk. We put all the greens, garlic and peppercorns in sterilized jars. Then we send the soaked cucumbers to the jars. Now we pour out the currants, the berries should fill the voids between the cucumbers. Pour the contents of the jars with boiling water, cover and leave for twenty minutes.
3. After the specified time, carefully pour the water from the cans into the pan, add salt and granulated sugar taste. We put the pan on the fire, bring the brine to a boil. Pour the boiling brine into jars and immediately roll up with sterilized lids. Now turn the cans over and leave to cool. After cooling, put it in a cool dry place.
Pickled cucumbers with red currants are ready! Bon appetit!

Recipe number 4. Pickled cucumbers with mustard

Pickled cucumbers according to this recipe will surely appeal to lovers of spicy snacks.
To make mustard pickles, you will need the following: Ingredients:
1. Fresh cucumbers - 2 kg.
2. Salt - 4 tablespoons.
3. Dry mustard - 3 tablespoons.
4. Horseradish leaves - 2 pieces.
5. Currant leaves - 3 pieces.
6. Cherry leaves - 3 pieces.
7. Garlic - 3 cloves.
How to cook mustard pickles:
1. Fresh cucumbers, washed, doused with boiling water, then put in a deep saucepan and poured with cold water. Leave the cucumbers to soak for three hours. After the specified time, get the cucumbers and cut off the tails.
2. Rinse the leaves of cherries, currants and horseradish, peel the garlic. We distribute the greens with garlic in sterilized jars, send cucumbers there, pour salt on top and pour the contents of the jars with boiling water. We cover the necks with lids and leave the jars for forty-eight hours. If a film appears on the surface, it must be removed.
3. After the time has elapsed, pour the brine into a saucepan, bring to a boil. We add dry mustard to the jars, pour the contents with boiling brine and immediately roll them up with sterilized lids. After that, we turn the jars over, wrap them up and wait until they cool down.
Pickled cucumbers with mustard are ready! Bon appetit!

Recipe number 5. Pickled cucumbers with vodka

It turns out that pickles can not only be served as an appetizer under the original Russian strong drink, but also salt with vodka. Try it, you will definitely like it!
To prepare pickles with vodka, you will need the following ingredients:
1. Fresh cucumbers - 2 kg.
2. Salt - 3 tablespoons.
3. Sugar - 3 tablespoons.
4. Vodka - 150 ml.
5. Horseradish root - 1 piece.
6. Horseradish leaves - 3 pieces.
7. Garlic - 3 cloves.
8. Bay leaf - 2 pieces.
9. Dill umbrellas - 2 pieces.
How to cook pickles with vodka:
1. We wash the cucumbers under running water, pour boiling water over them, dry them and cut off the tails. Rinse horseradish leaves and dill umbrellas, peel the garlic. We put greens, cucumbers and garlic in sterilized jars.
2. Pour two liters of cold water into the pan, add salt and granulated sugar. Pour the contents of the jars with the resulting solution, pour vodka on top. We cover the jars with a towel and leave for three days. The foam formed during this time on the surface must be periodically removed.
3. After the time has elapsed, pour the brine from the cans into a saucepan and bring to a boil. The boiling brine is immediately poured into jars, rolled up with sterilized lids, turned over, wrapped and left to cool at room temperature.
Pickled cucumbers with vodka are ready! Bon appetit!

Recipe number 6. Pickled cucumbers with aspirin

And another common way to pickle cucumbers is with the addition of aspirin. A very simple recipe for making delicious pickles, which even a novice hostess can handle.
To make pickles with aspirin, you will need the following: Ingredients:
1. Fresh cucumbers - 2 kg.
2. Aspirin - 3 tablets.
3. Salt - 3 tablespoons.
4. Sugar - 2 tablespoons.
5. Black peppercorns - 7 pieces.
6. Garlic - 4 cloves.
7. Bay leaf - 3 pieces.
8. Citric acid - 1 tablespoon.
9. Leaves of horseradish, currant, cherry - 2 each.
10. Dill umbrellas - 2 pieces.
How to cook pickles with aspirin:
1. We wash the cucumbers and soak them in cold water for three hours, then we take them out, dry them and cut off the tails. Rinse all the greens, peel the garlic from the husk and chop.
2. Put salt, granulated sugar, aspirin, citric acid, peppercorns, greens and garlic in a sterilized jar. Then we send cucumbers to jars. Now fill the contents of the jars with boiling water, roll up with sterilized lids and shake vigorously so that the salt, lemon acid and the tablets dissolved. Banks are turned over, wrapped and left to cool completely.
Pickled cucumbers with aspirin are ready! Bon appetit!
How to cook pickles, said Ekaterina Novoselova.