Cucumber jars under a plastic cover. Salt and pickle cucumbers

Collected recipes from everywhere! Sources will not indicate, do not be angry!

Recipe #1: Salty. Wash fresh green cucumbers (not overgrown) thoroughly, pour over with boiling water and immediately dip into very cold water. Soak for 2-3 hours. Then pack the cucumbers tightly into three liter jar, shifting washed leaves, dill, garlic and peas. Pour cooked cold saline solution(50 g of salt per 1 liter of water). Add 2 tablespoons of vodka and tightly close the jar with a plastic lid. Cucumbers pickled in this way should be immediately put in a cold place (refrigerator, cellar, etc.).
Cucumbers retain their natural green color, acquire a peculiar taste and are very well stored.

Compound: cucumbers - 2 kg, dill (umbrellas) - 2 pcs., black currant leaves - 5 pcs., cherry leaves - 5 pcs., garlic - 1 clove, horseradish (root or leaves) - 20 g, peppercorns - 8 peas, salt - 75g, vodka - 50g, water - 1.5l

Recipe #2: Pickled cucumbers. I held cucumbers for 2 hours cold water then washed them. I put all kinds of herbs in a sterilized jar (horseradish leaves, cherries, overgrown dill), garlic, pepper cut into pieces, poured boiling water and covered with a sterilized lid. After 10 minutes, she drained the water, boiled it again, poured it out and left it again for 10-15 minutes. Then she again poured the same water into the pan, brought it to a boil, added 3 tbsp salt, 2 tbsp. sugar and 1 tbsp. vinegar essence , dissolved salt and sugar and poured cucumbers with boiling brine. Closed the lid and rolled up.
Delicious, crispy cucumbers are obtained.

Recipe #3: Salted cucumbers. On a three-liter jar - two heaping tablespoons of salt, pour warm water and that's all. Hold the house for three days, store it in the refrigerator or cellar.

Recipe #4: Crispy pickles. Brine: for 1 liter of cold water (boiled or filtered) - a little more than 1.5 tablespoons of salt, 1-2 cloves of garlic (cut into circles at the bottom), then cucumbers,
on top of cucumbers - greenery :
several inflorescences of dill, currant leaves, cherry leaves with sprigs, horseradish leaves.

Recipe number 5:Here good recipe"crunchy" pickles. Wash the cucumbers and pre-soak them in cold water for 4 hours (we do not cut the buttocks of the cucumbers). Then put the cucumbers in clean jars with spices, pour brine, close the jars with plastic lids and put in cool place(room temperature should be around 20°C). A few days later, when the fermentation process begins (the plastic lids on the jars will swell), open the lids to let the air out - then the cucumbers will be crispy. After a day, close the lids again and pickles can be put in the refrigerator.
Such pickles should be stored in a cold place (for example, in a cellar or refrigerator). So they are perfectly preserved all winter and remain crispy (and quite spicy - due to garlic).

Recipe number 6: I offer a simple and reliable how to pickle cucumbers , which I have been using for many years, there are no conventions in it - I lay out cucumbers in 3-liter jars, on the bottom I put any weeds that fall under my arm: dill, cherry leaves, currants, and if they are not there, then what comes to hand, any dried grass, add 1 teaspoon of red ground pepper and pour salt brine(per egg) I add salt to the water until the egg floats to the surface of the water and is the size of a 2-kopeck coin. I cover with a nylon lid. That's all. I put cucumbers in the cellar on the floor, they flow a little. you can use it anywhere and in vinaigrette and pickle, in salads, if cucumbers seem salty to you, you can soak in plain water for an hour.

Recipe number 7: Salted with hot peppers. In a jar (any) put cucumbers, all seasonings, I also put hot peppers. Brine: per 1 liter. well or spring water 250 gr.salt. When the salt dissolves, pour the brine into jars and leave for 2 days. Then drain the brine, pour clean water close with polyethylene lids. And that's it. So my mother salted for 40 years and I. There is nothing tastier, everyone who tried our cucumbers considered the most delicious.

Recipe number 8: old recipe pickled cucumbers. Brine: 1 liter of cold water 2 tablespoons of salt. Cucumbers 8 kg. I wash it and put it under a tap with cold water in a basin for 2-3 hours. I put in an enameled bucket (garlic, horseradish root, currant leaves, dill-with umbrellas- seasonings do not happen much). Layers - seasoning, cucumbers ...). I fill it with cold brine above the cucumbers and under oppression for 3 days. Wandered. I take out the cucumbers - wash them under the tap with cold water. I put it in sterile jars of any size. I filter the brine through a colander. I boil and pour into jars of cucumbers. Rolling banks. I keep it in an apartment. Excellent pickled cucumbers.

Recipe number 9: With smart advice. Be sure to add mustard seeds, as much as possible of any spicy herb (dill, parsley, horseradish, cherry, currant) so that there are no empty spaces and pour only hot brine (for 1.5 liters of water - an incomplete 100g stack or three tablespoons of salt ). I keep it in the cellar.

Recipe number 10: Salted with dill. I do so. In a clean 3 liter jar put currant leaf(5 pieces), dill (I cut all the dill with scissors along with umbrellas, only without roots into pieces 3-4cm, I take a large handful of this cut). I place clean, pre-soaked cucumbers in cold water in a jar vertically and very tightly. I spread the peeled garlic cloves between the cucumbers. I lay the cucumbers up to the shoulders, on top again the greens in the reverse order. In cold boiled water I dissolve salt - two tbsp. spoons with a small slide per 1 liter of water. I fill the cucumbers to the very top of the jar (usually 1.5 liters are spent on a 3-liter jar), cover loosely with a lid, put the jar in a bowl - the brine can flow out during fermentation. On the second or third day, foam will appear, this is normal. After three days, pour the brine from the jar into a saucepan, boil and pour cucumbers, let stand for 10 minutes, drain and boil again. Pour boiling brine, if it is not enough (should reach the cut of the jar), add boiling water. Immediately roll up the lid, turn the jar over. I do not wrap anything, but you can cover it. From my own experience I know that the most important thing is not to add anything when rolling up - what the cucumbers were salted in is to close it.

Recipe number 11: Salty in a simple way. I make everything easier. I put the spices in a 3-liter jar - a leaf of black currant, horseradish, cherry and oak, dill and garlic (down the jar and on top of the cucumbers). I put the cucumbers and fill them with ordinary non-chlorinated cold water (for example, from a well), add about 3 tablespoons of salt to the jar (depending on the size of the cucumbers) and wait for it all to ferment. After that, I remove the foam with a spoon (if formed), I add the jar to the top plain water(if during fermentation part of it leaked out) and close it with a plastic lid. And that's it! Sometimes in a jar at the bottom (and on cucumbers) it can form white precipitate, this does not affect the taste in any way - just before use, the cucumber taken out of the jar must be washed in water.

Recipe number 12: How light-salted. I put two tablespoons of salt, three tablespoons of sugar on a 3-liter jar of cucumbers. Received as lightly salted. Or two tablespoons of sugar - saltier. In a jar, only dill inflorescences and garlic, after the first pouring with boiling water. a sprig of tarragon. Pour boiling water over the cucumbers, drain, put salt, sugar, peppercorns 5-7, cloves in the water. I boil and pour cucumbers again. I pour a tablespoon of vinegar into the jar. essences. I close it with a polythene lid. I also salt the tomatoes, only I put five tablespoons of sugar.

Recipe number 13: "For lazy people". The whole point is that you do not need to boil the brine and roll up the lid. After the preparation described above, a "pound" is placed on top of the cucumbers, made of two layers of a wide bandage (gauze will not work !!!) dry mustard (2 teaspoons) is poured onto the bandage. The edges of the bandage rise. All this is tied with a thread, the excess bandage is cut off. It turns out such a ball with dry mustard inside. This ball or, as we call it, "pound" is placed in the brine on top of the cucumbers under a plastic cover. After fermentation is over, add a little brine (2 tablespoons per 1 liter of water) to the top, because. part of the brine during fermentation will pour out. Mustard from funnik does not affect the taste. It is used to prevent mold. In the cellar, cucumbers stand until new. The apartment is also normal, but since March they lose their "crispness". You can open the jar, take as many cucumbers as you need and close it again. Cucumbers don't spoil.

Recipe number 14: Oak. In a 3-liter sterilized jar we put spices and herbs: horseradish leaf, dill umbrellas, Bay leaf, peas allspice, garlic, currant, cherry and oak leaves. Lay cucumbers (standing). Put a sheet of horseradish on top and pour 100 g coarse salt. Pour unboiled cold water (from a spring, well or well) and close with a plastic lid. We turn the jar with the lid down and leave it for a while (until morning or evening) so that the salt settles down. That's it. Turn the jar upside down and put it in a cool place (cellar). They make wonderful pickled cucumbers. Minimum time. One bad thing: you need a cellar.

Recipe number 15: Light marinade. Horseradish, dill, cherry leaf, garlic, vinegar. Brine: 1.5 liters of water, 4 tbsp. tablespoons of salt without top, a few peas of black pepper. The recipe is designed for a three-liter jar, which includes 1.5 liters of brine. Boil the brine. At the bottom of the jar put horseradish, dill and cherry leaf. Place the cucumbers soaked in advance (for 5-6 hours) in cold water tightly. Add some seasonings (in the middle of the jar and on top). Cover the top with two cucumbers to make it easier to drain the boiling water. Pour boiling water twice for 5 minutes. Before pouring the brine, put 2-3 cloves of garlic. Before seaming, add 1 tsp. spoon table vinegar. Turn over the rolled jars, cover and leave to cool.

Recipe number 16: Salted in jars.

1. Put the cucumbers in a jar, fill with brine to the top, cover with gauze and let stand for 3-5 days for salting. Drain the brine from the jars, set to boil, and pour cold water into the jars, shake to rinse the cucumbers from white plaque. We wash 2-3 times. Pour the washed cucumbers with boiling brine ( in small portions, warming the jar so that it does not burst), add 2 tablespoons of vodka and roll it up or close it with tight plastic lids. We store pickles in a cool place.

2. We put spices at the bottom of the jar, then cucumbers, which must be kept in cold water for 5-6 hours, changing it 2-3 times. Pour the cucumbers in a jar with boiled and chilled brine (50 g of salt per 1 liter of water). Spread the spices on the cucumbers and tie the jar with gauze. We stand at 18-20 degrees for 4-5 days. We drain the brine, and, washing the cucumbers in chilled boiled water, put them in jars with fresh, well-washed spices. Fill with boiling brine, without topping up 1.5 cm to the top of the jar. We seal it hermetically and immediately sterilize (10-15 minutes).

3. We prepare cucumbers, spices and containers as usual. Pour cold water into the jar to the top upper layer spices lay out a piece of gauze and pour 1.5 tablespoons of coarse salt with the top. Seal with a plastic lid. We store pickles in a cool place.

Recipe number 17: Sweet and sour marinade. I prepare the brine like this: for one and a half liters of water I put 3 tablespoons of salt and 4 tablespoons of sugar. Sugar, of course, you can put one spoonful, but I like it that way. As always, it is necessary to navigate in your own way. I fill the jar to the very top, pour a teaspoon of seventy percent vinegar essence. I never succeeded in pickling cucumbers without vinegar, although I tried. They do not have their own acid, as in tomatoes. Here are tomatoes, I salt without vinegar. I close the jars with sterile lids and roll them up. Somewhere in the corner of the apartment I lay a warm rug on the floor, turn the cans upside down and cover with an old warm fur coat. Let them stand until they cool down.

Recipe #18: Pickled cucumbers with crunch. Cucumbers should be washed and dried (do not damage the skin). Pour tightly into 3-liter pre-sterilized jars.
Brine: for 1 liter of water - 2 tbsp. tablespoons of salt (not iodized) and 1 tbsp. a spoonful of sugar. Poured into large saucepan, where there are already dill corollas, currant, cherry and horseradish leaves (naturally, everything should be cleaned and washed). Put on fire, but do not bring to a boil. Pour jars of cucumbers with brine without greens (through a strainer). Cover with lids and let stand 15 minutes. Then the brine is poured back into the pan and brought to a boil. At this time, jars of cucumbers should be wrapped up from cooling.
Throw 2-3 cloves of garlic into each 3-liter jar, add a teaspoon oak bark and a teaspoon of vinegar essence. Pour again with boiled, but slightly cooled brine (again through a strainer). Roll up the jars with lids, and put them upside down on pieces of paper to see if there are leaks anywhere (which means that the lid did not fit well). After cooling, hide the jars with pickles in a cool and dark place, better fit basement or cellar.

Happy crunch!

All right, that's enough! And while we choose, the cucumbers will run out!

Dear readers!

My pickled cucumbers always turn out just class. For many years I have been salting cucumbers according to this recipe and have never regretted it. My friend Ninochka shared the recipe with me, when I eat my cucumbers, I always remember her and thank her for this wonderful recipe.

When pickling cucumbers, I always use currant leaves, cherries, horseradish and dill sprigs with an inflorescence, which gives spicy taste and fortress cucumbers.

INGREDIENTS:

For a 3 liter jar

• 2 - 2.5 kg cucumbers
• 3 art. tablespoons of salt (no top)
• 2-3 currant leaves
• 3-4 cherry leaves
• 1 horseradish sheet
• 1 branch dill (flowers and stem)
• 3-4 peas of allspice
• 2-3 cloves of garlic

COOKING:

We wash the jars, turn them over, let the water drain.

We clean, wash and dry all vegetables and leaves.

We put half of the leaves of currant, cherry, horseradish, dill on the bottom of the jars.

We choose cucumbers that are not damaged and the variety should be the one that is intended for pickling. Cut off the tails on both sides and tightly stack in jars. Tails may or may not be cut off.

We clean the garlic and put it in jars without crushing.

On top we put the second part of the leaves of currant, cherry, horseradish, dill.

Pour salt and fill the jars with cold water, preferably filtered.

Close with plastic lids and shake to dissolve the salt.

Banks leave for 3 days at room temperature, for salting.

Since water can leak out of the jars during fermentation, place deep plates under the jars. It is advisable to remove the lids from the cans, but you can leave them open a little.

After 3 days, drain the water from the jars, boil and leave to cool.

We wash all the contents of the jars well, put them back in the jars and fill them with cooled brines. You can not take out the contents of the jars, but simply pour them into the jars boiled water shake well, drain the water. So repeat 2 times.

If pickled cucumbers are stored in a cold place, for example, in the basement, it is enough to rinse the cucumbers with cold tap water and close with plastic lids. This is what I do at the cottage. On the weekend I opened a jar of cucumbers, I couldn’t tear myself away, they are so tasty and crispy.

And those jars that I store in the pantry, where the temperature is slightly lower than in the apartment, cucumbers and leaves of currants, cherries, horseradish, dill, I wash with boiled water, add 1 tablet of aspirin to the jar and roll up the jars iron lids. Can be closed with plastic, then you need to use good lids, so that they close our jars of cucumbers hermetically. We lower the plastic lids into boiling water and immediately close the jars. When cooling, the lids will tighten well and the jars will be hermetically sealed, which is what we need.

We turn the jars over, check for leaks.

makes them crispy and very tasty. You can’t do without such cucumbers when there is a feast. This lovely snack and a host of salads.

For the first recipe you will need fresh dill, horseradish root, four cloves of garlic, one piece fresh pepper, 70 grams of salt, 30 grams of sugar and a little black peppercorns. For the brine, boil water with salt and sugar and cool to room temperature.

Now you need to prepare fresh cucumbers bright green color with firm flesh. Their length should be no more than 14 centimeters. Before salting, soak in cold water for six hours and rinse under running water. At the bottom of the prepared container under the cucumbers, put greens and add black peppercorns.

Fill the jar halfway, put the greens again and fill the jar with cucumbers to the “shoulders”. To the neck again fill with greens. Pour cucumbers with brine, cover the jar with gauze and cover with a lid. Periodically remove the film and mucus that has appeared on the surface of the brine.

So it is necessary to withstand cucumbers for about ten days at temperatures up to 20 degrees Celsius. When the fermentation process is over, fresh water is added to the jar. cold brine and sealed hermetically.

Salting cucumbers in a cold way in a barrel.

For 100 kilograms of cucumbers, there are five grams of capsicum hot pepper, 300 grams of garlic, half a kilo of horseradish leaves, three kilograms of dill, a little horseradish root, 300 grams of leaves from blackcurrant, 300 grams of celery. You can add 300 grams of tarragon and other spices.

The brine must be prepared 24 hours before they are filled with cucumbers. In ten liters of ordinary water at a temperature of 20 degrees, from 500 to 900 grams of salt dissolves. How more cucumbers in size, the more salt you need. The solution must be filtered through rolled gauze or cloth.

To prevent mold from forming, the walls at wooden tub or barrels are rubbed with garlic. Blackcurrant, horseradish and cherry leaves are laid out at the bottom of the container and along the walls. Now a part is laid out at the bottom herbs and spices and the barrel is filled up to half with cucumbers. The remaining spices are placed on top of them. It is advisable not to put cucumbers on their sides, but to put the spout vertically down. This will make them better. After laying the cucumbers are poured with brine.

Cucumbers should stand for two days in a barrel at a temperature of 18 or 20 degrees. When fermentation begins, the brine is added and the barrel is closed. A special hole in it is tightly closed with a cork wrapped in gauze. Now the container is placed in a cool place where it will be stored.

The most optimum temperature for storage of such cucumbers - 0 degrees. A barrel of cucumbers should not be heavily clogged. It is enough just to cover it tightly with a wooden circle, on which a small oppression is installed. When cucumbers are taken for food, moldy plaque is removed from the mug and the surface of the brine.

If you pour on the top of the brine in a barrel of cucumbers mustard powder then the mold will not form much. If the tongue-and-groove hole in the drum is in the lid, then the drum is left in a standing position. If on the side - lay on its side.

Salting cucumbers in a cold way under a plastic cover.

It will take 2 kilograms of fresh cucumbers, a liter of water (spring, bottled, boiled cold), 2 tablespoons of salt with a top, a tablespoon granulated sugar, dill, currant, cherry or horseradish leaves. Garlic.

Cucumbers are washed, cut, ponytails are cut off. Put in a bowl of cold water. After two hours, wash the cucumbers again. The greens are washed and dried, the garlic is peeled and diced. Greens and garlic are folded into a sterilized jar, cucumbers are laid out.

For brine, you need to mix water with salt so that it dissolves completely. Cucumbers are poured with brine, horseradish leaves are placed on top. Then cover the jar with a plastic lid and put in a cool place. Cucumbers are stored in the refrigerator or cellar.

Wish you bon appetit!