How to salt cucumbers in cold water. Simple recipes for canning cucumbers with cold water

Today we will prepare cucumbers in jars with mustard for the winter, I offer the best proven canning recipes. The first attempts to pickle the Russian folk vegetable were made by the Byzantines. And since then, experiments to improve the quality and taste of the workpiece have not stopped. What is mustard for? There are several reasons to add the powder or grains of the plant, and all of them are valid:

• Protect the workpiece from mold by stopping fermentation. Banks will be protected from "explosion".
• They will give the cucumber crispy properties, make it strong and dense.
• They will improve the taste of snacks, lovers of spicy taste will like it.

Secrets of preserving cucumbers with mustard

The method of canning with mustard is suitable for the preparation of pickled, pickled, pickled cucumbers. For canning, dry mustard powder or grains are taken, the type of product does not matter much.

In addition to the spices indicated in the recipe, the cucumber is "friendly" with basil, celery, tarragon, and all types of pepper. For beauty and variety, you can add a twist to the jar in the form of 1-2 carrots, physalis, bulbs, squash.

1. Choose pickling varieties of greens with thin skin and dark-colored pimples. Salad ones are also suitable, but be sure to cut off their “butts”.
2. The advice is appropriate for all purchased cucumbers, cutting off the tips, you get rid of nitrates.
3. To salt the vegetables at the same time, put copies of the same size.
4. To keep the cucumbers crispy, do not pack them tightly into the jars.
5. Pre-soaking has been mentioned more than once, I recommend not to neglect the advice, it will nourish the greens with moisture and they will become strong.
6. Currant, oak, cherry leaves containing tannins contribute to density and crunchiness.
7. True, there is one "But". Currant leaves provoke the production of mold, they are not suitable for cold pickling. But the horseradish root actively prevents this.

Classic Cucumber Mustard Recipe

A recipe that has been tested by more than one season of harvesting delicious cucumbers for the winter. Do it - you can't go wrong.

Take on a 3 liter jar:

• Cucumber - one and a half kilograms.
• Garlic - 3-4 cloves.
• Salt - 3 tablespoons.
• Dry mustard - a spoon.
• Horseradish and cherry leaves.

Salting steps:

1. Soak cucumbers in cold water for several hours.
2. Prepare jars and lids - wash, pour over with boiling water.
3. Put cherry and horseradish leaves on the bottom of the balloon.
4. Fill the jars with cucumbers, placing the first layer vertically to accommodate more.
5. Pour salt and pour boiling water to the top.
6. Cover with a lid, but not tightly, leave for 2 days.
7. After this time, a small film forms on the surface - this is a signal that the snack is ready.
8. Drain the brine, add mustard powder to the jar.
9. Boil the brine and return to the jar.
10. Then everything is normal: twist, turn over, wrap well and let cool. Store in a pantry, you won't need much coolness.

Cold mustard cucumbers

Many people love pickled cucumbers made with cold filling. The only drawback of such a blank is to wait a long time for the result. But cucumbers will be stored all winter, until spring, and will not lose their crunchiness. This is how they harvested in the old days. Do not put currant leaves, otherwise a lot of mold will appear during fermentation.

For a 3 liter can:

• Cucumbers.
• Garlic - 6 pcs.
• Small chili pepper.
• Mustard powder - a small spoon.
• Oak leaves, horseradish, peppercorns and dill.

Per liter of brine:

• Water - litre.
• Salt - 2 spoons with a slide (for a 3 liter jar you will need 1.5 liters of brine).

Cold pickling recipe:

1. Prepare cucumbers for pickling - soak and cut off the tails. Soaking will add density, as the greens will absorb the missing moisture.
2. Shifting with spices and greenfinch, put in jars. Sprinkle mustard powder immediately.
3. Dissolve the salt in cold water, fill the bottles, cover with a lid or gauze.
4. The fermentation process will begin, clouding of the brine is normal.
5. Check back every 3-4 days. If the water has evaporated or flowed out - add, the cucumbers should be covered with brine.
6. When the brine brightens and stops bubbling, the workpiece is in order - it can be sent for storage.
7. But for this it is necessary to stop the fermentation process. Close jars tightly and refrigerate. After a couple of days, see if fermentation has stopped.

Pickled Cucumber Salad with Mustard Seeds

The recipe is universal. On it, you can make a harvest for the winter from overgrown cucumbers. Usually I cut them large, it turns out tasty, but it doesn’t look like a salad. You can make from normal greens by finely cutting them. The salad has a very tasty spicy marinade, which many people like.

• Cucumbers - 4 kg.
• Lean oil - a glass.
• Vinegar 9% - a glass.
• Mustard grains - a full tablespoon.
• Salt - ½ cup.
• Sugar - 1/3 cup.
• Garlic cloves - 6-8 pcs.
• Black pepper - a large spoon.

Recipe for preparing the workpiece:

1. Cut the cucumbers to any size, place in a bowl.
2. Add sugar and salt, immediately pour vinegar and oil. Add finely chopped garlic cloves and mustard seeds there.
3. Stir, leave to marinate for a couple of hours. The marinade will appear when the cutting releases the juice.
4. Distribute the salad in clean jars, pour your own marinade.
5. Lettuce must be sterilized by placing in a pot of hot water. A liter jar is sterilized for 15-20 minutes from the moment of boiling.

Quick recipe for pickled cucumbers with dry mustard

For a 3 liter jar, take:

• Cucumbers - 1.5 kg.
• Salt - a glass (this is not a mistake, see salting technology below).
• Dry mustard - 3 tablespoons.
• Water - 1.5 liters per 3 liter jar.
• Currant and cherry leaves, horseradish root or leaf.
• Garlic - optional.

1. Put the prepared vegetables on a pillow of leaves. Add chopped garlic (I don't always peel it, just cut the cloves lengthwise).
2. Boil water and pour into the workpiece.
3. After 10 minutes, pour out the water.
4. Separately, dissolve the salt in cold water. Pour into a jar and leave for 3 days. Cover with something to keep insects out.
5. After three days, drain the brine, add mustard powder.
6. Fill with tap water, store in a cool place. Salting is ready.

Quick pickles without sterilization with mustard

For salting, take any container, from a jar to a tub. In winter, thank yourself if you do a lot. Cucumbers will get strong, charmingly crispy. They will go in vinaigrettes, pickle, and it will be very tasty with potatoes. The great advantage of the workpiece is the speed of preparation, since after 2-3 days you can take the first sample.

• Cucumbers - 10 kg.
• Mustard powder - ½ cup.
• Heads of garlic - 2 pcs.
• Coarse salt - 400 gr.
• Spices - leaves of horseradish, cherries, currants, laurel. Dill sprigs, peppercorns. For lovers of spicy snacks, I advise you to add hot chili peppers.

Step-by-step salting recipe:

1. Soak cucumbers for 2-3 hours. If you want to try it sooner, cut off the ends.
2. Put half of the greens on the bottom of the blank dish. Start laying cucumbers on top, shifting them with herbs and sprinkling with garlic.
3. Boil water. Dissolve the salt and let cool. Add mustard to the cold brine, stir well. Hint: for a 3 liter jar you will need 1.5 tablespoons.
4. Wait a couple of days and take a sample. If you are harvesting in jars for winter storage, then after pouring with brine, cork them with an iron lid and send them to the pantry.

Recipe for crispy cucumbers with mustard and vodka

Both secret components do the same job. Cucumbers become crispy and are stored for a long time even when warm under a nylon lid. Can you imagine the effectiveness if they work together? You can find out about the recipes for canning cucumbers with the addition of only vodka by clicking on the link.

Required:

• Zelentsy - 3.5 kg.
• Mustard powder - a tablespoon.
• Vodka - 3 tablespoons.
• Garlic - 6-8 cloves.
• Vinegar 9% - 150 ml.
• Water - 3 liters.
• Salt - 200 gr.
• Sugar - 150 gr.
• Hot pepper - 1 pc.
• Currant and horseradish leaves, dill umbrellas, lavrushka.

Pickling Recipe:

1. Line the bottom of the jars with herbs.
2. Lay cucumbers soaked for a couple of hours on top. Take larger ones on the bottom layer, put them vertically. Next, add small copies.
3. Fill the jars with boiling water and let the contents warm up for 10-15 minutes.
4. Pour the brine into a saucepan, put sugar and salt, boil.
5. Sprinkle mustard powder.
6. When you start pouring into jars, leave a little space on top for the last preservatives - vodka and vinegar. Pour them in and twist the preservation.

Do you think there will ever be an alternative to pickles? On weekdays and holidays, a crispy pickled or salty snack will please and feed. Share your options for blanks, I will be grateful. Finally, another video recipe: mustard cucumbers for the winter.

Pickling cucumbers for the winter is a way to make delicious crispy cucumbers without vinegar. Such a preparation will have to the festive table and family dinner. Pickled cucumbers are ideal for salads, soups and other dishes. Even though it takes a long time to prepare, the end result is worth it. How to salt cucumbers and save the workpiece until cold weather, read the article.

Cucumbers for the winter: recipe for cold pickling, ingredients

Cucumbers for the winter are salted with all kinds of aromatic herbs. Mustard and even vodka are added to them.

Banks are covered with nylon lids without rolling up, provided that there is a place for the workpiece in a cool basement or in the refrigerator. There are ways to save a snack in an apartment.

In order to replenish your stocks of preparations for the winter with delicious, crispy pickles, prepare the following ingredients:

• cucumbers - 1.5–2 kg;
• hot pepper -1⁄3 pod;
• horseradish root - a small part;
• leaves of laurel, oak, cherry, horseradish, black and red currants - 2–3 leaves each;
• dill inflorescences - 1 pc.;
• garlic - 3-4 teeth;
• black pepper and allspice peas - 5 mountains each;
• mustard seeds - 0.5 tsp;
• salt - 100 g per liter of water.

A three-liter jar contains about 2 kg of cucumbers. Choose small firm fruits.

Add hot pepper, focusing on your own taste preferences. For one 3-liter jar, it is enough to cut off a ring from a pod 1 cm long.

The leaves of fruit trees and shrubs make the brine more fragrant. If it is not possible to use the leaves of the listed plants, it does not matter.

Before you start salting cucumbers, soak the fruits and herbs in cold water for 2-3 hours.

Prepare in advance the jars in which you will put the cucumbers and the lids with which you are going to cover the jars. Wash them thoroughly and sterilize.

If all the ingredients are ready, it remains to learn how to pickle cucumbers.

How to pickle cucumbers for the winter in a cold way

The recipe for pickling cucumbers is quite simple. The pickling of cucumbers for the winter itself takes time. So:

1. Rinse cucumbers under cold running water.
2. Arrange vegetables, spices and herbs in jars. Do not pack fruits tightly.
3. Prepare a brine - at least 1–1.5 liters per three-liter jar.
4. Fill the cucumbers with brine so that 2–3 cm from the top of the jar is empty.
5. Close the jar with a hot nylon lid so that, after cooling, it sits tightly on the neck of the jar.
6. Leave the workpiece to stand at room temperature. After 4-5 days, the brine will become transparent. Sediment will fall at the bottom of the jar - this is a signal that the pickling of cucumbers was successful and you can close the snack for the winter.
7. Open the jar, drain the brine. Pour clean cold water into the jar and rinse the contents. Repeat the procedure until all sediment is washed away.
8. When the jar and cucumbers are cleared of sediment, fill the jar to the top with clean cold water.
9. Screw on the sterilized cap.

If you send cucumbers to pickle in a dark and cool place, the period for preparing snacks will increase to a month.

The recipe does not include the addition of vinegar: the cucumbers are salted naturally, and the vinegar will make them pickled. In winter, you can enjoy delicious cucumbers.

A historical fact is known that the natives of the Pacific Islands, in order to preserve cucumbers for a long time in case of crop failure, buried their land, wrapping banana leaves. Our ancestors preferred their own, simpler way - they began to pickle cucumbers and did it in a cold way, that is, in cold water.

If you are not in the know, then I will explain a little how a cold ambassador differs from a hot one. difference in brine temperature. When hot, the brine is poured into jars that have just boiled, without cooling. When pickling cucumbers in the first way, preservation is poured only with cold water. This is the simplest, and one might even say lazy option for harvesting for the winter.

Cucumbers in a cold way for the winter in jars

Recipes for cold pickled cucumbers are not much different from each other and are very simple to perform, but there are a few nuances that you should be aware of so that your preparation does not disappoint you when tasting.

• Be sure to soak the cucumbers on the eve of salting for at least a couple of hours, just during this time they will absorb water and this will make them dense, and even crispy.
• Try to take greens of the same size in order to salt them evenly.
• Do not forget that for salting you need to take a cucumber of a variety intended for pickling, they are with black spikes. Fruits with light ones are salad, they can also be taken, but in this case, be sure to cut off the butts.
• Place Zelentsy in jars vertically - this way more will come in, but do not tamp them too hard, densely knocked down ones will not crunch deliciously.
• What to salt? Yes, all the same. Our ancestors did it traditionally in barrels or tubs, now we do it in 3-liter jars or enamel pots, it practically does not affect the taste.
• Which lid to close, also does not really matter. But jars under a nylon lid require indispensable storage in the cold, rolled up under an iron lid can be left in an apartment. But a lot depends on the recipe.
• It is not at all necessary to sterilize jars, just wash them in good faith.
• Take ordinary, large salt - iodized or very small is not good, because of them the vegetables will be soft.
• To give the workpiece a special taste, you can put onions, carrots, sweet peppers, squash in the winter workpiece. You can diversify the marinade with the help of not only the spices familiar to everyone, such as garlic, dill or pepper. Hot pepper, basil, cherry leaves would be appropriate. Many people like to put oak leaf and horseradish leaves.

Attention! Currant leaves in jars with cold pickling of cucumbers do not need to be put. They encourage mold growth.

If the brine becomes cloudy during the salting process, do not be alarmed - this is a natural process. Time will pass, and it will become light again, and the foam will disappear.

A simple pickled cucumber recipe

The simplest and least hassle-free recipe in jars. By the way, this is also a quick way to cold pickle cucumbers - you will not find faster. After 3 days, you can already try what you got.

Take on a 3-liter jar:

• Cucumbers.
• Garlic cloves - 3 - 4 pcs.
• Leaves of cherries, horseradish, dill - without sparing, with a generous hand.
• Peppercorns - 6 - 8 pcs.
• Salt - 3 large spoons with a slide.
• Add some hot red pepper if desired.

How to salt:

1. Put all the spices on the bottom of the jar, then distribute some of the chopped garlic between the cucumbers.
2. Put the cucumbers soaked for several hours tightly in a jar (but do not tamp, as I advised above).
3. Make a brine: dissolve salt in water and pour it into a container. Close with a nylon lid and send to the cold for long-term storage. For quick use, you can not clean it, but the workpiece will be ready after three days.

Cold salted cucumbers in jars for the winter

A friend taught me this salting, and since then I consider it the most successful, the cucumbers will be strong and crispy. This is a classic and very simple recipe.

• Cucumbers.
• Leaves of horseradish and cherries, dill.
• Garlic cloves - 4 pcs. for a three liter jar.
• Peppercorns.
• Salt - 3 large spoons per jar.

How to salt:

1. Lay greens at the bottom, then place cucumbers in a jar, alternating with chopped garlic. And pour the salt directly into the jar.
2. Pour in the water. If you trust your tap water, then it will do, we have good water, so I don’t bother and pour from there.
3. Leave the workpiece at room temperature for three days.
4. After this time, drain all the water, put a spoonful of salt in a jar and fill it with water again.
5. Close with a nylon lid and move to the cold. This will stop the fermentation, and the pickling will keep perfectly until the end of winter.

Cold pickling of cucumbers with mustard

I consider this recipe a classic, of course, there is more trouble with it, but here your cucumbers will turn out to be strong and crunchy with a guarantee. It is a pleasure to take such a cucumber in your hand and crunch on the whole apartment. Mustard will prevent the formation of mold, as it is a good natural disinfectant. By the way, you take powder or grains - it doesn't make much difference.

Take on a jar of 3 liters:

• Cucumbers.
• Garlic cloves - 5 pcs.
• Chili pepper - one small size.
• Cherry leaves, horseradish leaves, dill, if you find, then oak leaves.
• Peppercorns - 6-8 pcs.
• Mustard - a teaspoon.

Brine: per liter of cold water 2 heaping tablespoons.

Salting recipe step by step:

1. Put all the leaves, pepper and a couple of cloves of chopped garlic in a jar.
2. Then put the greens tightly soaked the day before, sprinkling them with garlic. Sprinkle mustard on top.
3. Dilute the salt in cold water, but in good faith so that it disperses completely, and pour it into the workpiece.
4. Close the jar with a nylon lid and leave to drain. Remember to check in at least a couple of times a week to add water if it stops covering the cucumbers.
5. When the brine ferments and brightens, everything is ready. Move the jar to cold storage.

Pickled cucumbers with vodka

Another good recipe for preserving cucumbers for the winter is to add some vodka to it. This will ensure that the vegetable becomes strong and crispy.

Take for a 3 liter bottle:

• Cucumbers.
• Salt - 3 large spoons.
• Vodka - 50 ml.
• Sugar - 2 tablespoons.
• Garlic cloves - 4 pcs.
• Water - 1.5 liters.
• dill umbels, cherry and horseradish leaves (or root),
• Allspice - 8 peas.

How to salt:

1. Cut the garlic cloves and horseradish root, if you take it, cut off the tips of the cucumbers. Cucumbers, I remind you, you should first soak for a couple of hours.
2. Also, prepare the brine in advance: put salt and sugar in cold water, let it boil and be sure to cool it.
3. Fold all the spices on the bottom of the jar, then lay the greens. It remains to pour cold brine and pour in vodka.
4. Dip the nylon lids in boiling water for a few seconds and immediately close the jars.
5. Leave the jars in the apartment for three days, then put them in the cold. After 2 months, cucumbers can be tasted.

As always, I remind you that there are never too many recipes, and in my piggy bank there is still room for yours. So, if you throw in your version of pickling cucumbers for the winter in a cold way, I will not protest. On the contrary, I would like to thank you very much. With love… Galina Nekrasova.

Pickling cucumbers in a cold way is a popular type of harvesting for the winter. Depending on the recipe and ingredients, they can be stored in jars under a nylon or metal lid, in a bucket, in a saucepan or in a barrel. Pickles are cold-cooked without vinegar. An additive in the form of mustard or vodka gives them a special piquancy and crunchy properties.

How to pickle cucumbers in a cold way without vinegar

When pickling cucumbers in a cold way, lactic acid is released as a result of fermentation. It is a natural preservative and a substitute for vinegar traditionally used in canning vegetables. Pickled cucumbers according to this recipe will not harm the digestive system, they are very tasty, crispy and fragrant. We will tell you about how to pickle cucumbers in a cold way without vinegar in a photo recipe.

Ingredients for pickling cucumbers in a cold way without vinegar

• For brine - 1 liter of water and 100 g of salt
• Cucumbers - how much will go in
• Hot pepper - 1/3 pod
• Horseradish root - 1/3
• Leaves of currant, horseradish and cherry - a few pieces
• Lavrushki - 1-2 leaves
• Garlic - 2-5 cloves
• Black peppercorns - a few pieces

A step-by-step recipe for pickling cucumbers in a cold way without vinegar

1. We prepare vegetables and other ingredients in a convenient way for you.

1. We prepare the jars: wash, sterilize, as usual.

1. Cucumbers are laid tightly together with other ingredients.

1. Preparing the brine: dissolve salt in water

1. Fill with brine, without adding a couple of centimeters to the top, cover with lids.

1. The fermentation process will last 4-5 days.

1. You will recognize the completion of fermentation by the color of the brine, it becomes transparent, and the sediment settles to the bottom.

Drain the brine, pour clean water into a jar and rinse the contents. Do this as many times as needed so that there is no sediment left in the jar.

Fill the jar to the brim with clean water, roll up with metal lids.

We prepare pickles in a cold way under a nylon cover

Pickled crispy cucumbers, cooked in a cold way, are well preserved in the cellar under a nylon cover. The proposed recipe is one of the most relevant recipes for winter preparations in the piggy bank. The aroma and crunchy properties of cucumbers are given by leaves and herbs. So, we prepare pickles in a cold way under a nylon cover.

Ingredients for harvesting cucumbers in a cold way on a 3-liter jar under a nylon lid

• Cucumbers - 2 kg
• Garlic - 3 cloves
• Red chili pepper - 3 small pieces
• Salt - 3 tbsp. with a slide
• Blackcurrant leaves - a few pieces
• Cherry leaves - a few pieces
• Dill - 3 umbrellas and sprigs
• Horseradish leaf - one, cut into three parts
• Black pepper - a dozen peas.

A step-by-step recipe for harvesting pickles in a cold way under a nylon cover

1. We wash the cucumbers, soak for 2 hours.
2. We put cucumbers together with herbs and spices.
3. We dissolve half a glass of salt in water, pour it into a jar, add water, close it with plastic lids.
4. Cucumbers prepared for the winter according to this recipe are immediately taken out to the cold. If winter is far away, and you want delicious crispy cucumbers, then leave them right in the kitchen for three days!

Cold pickling of cucumbers with mustard

If there is a cellar, you can afford to pickle cucumbers for the winter in a cold way with mustard according to this recipe. The ingredients in the recipe are for a 10 liter container. Cucumbers are delicious, with an amazing aroma and appetizingly crispy. Pickling cucumbers in a cold way with mustard is an original recipe worthy of real gourmets.

Ingredients for pickling cucumbers in a cold way with mustard

• 10 kg cucumbers
• 0.4 kg. sprigs and dill umbels
• 2 heads (50 g) garlic
• 100 g cherry leaves
• 1 horseradish root (60 g) and 2-3 horseradish leaves
• 1 hot chilli pepper
• 5 liters of brine (0.3-0.4 kg of salt per 5 liters of water)
• half a cup of dry mustard

A step-by-step recipe for pickling cucumbers in a cold way with mustard

1. Soak the washed cucumbers for 5-6 hours.
2. We prepare the container. The ideal option is a wooden barrel. You can do salting in a bucket, in a saucepan or in jars.
3. Pour the mustard to the bottom or put it in a cloth bag so that the powder does not settle on the vegetables, and the brine remains transparent.
4. We put cucumbers in a container, shifting them with herbs, leaves and other ingredients.
5. We prepare the brine, pour the cucumbers. If salting is prepared in a barrel or in another container with a wide top, we put oppression (a wooden circle or a plate). Under the oppression we put a napkin made of cotton fabric. The circle is periodically washed and poured over with boiling water. We close the glass jar with a plastic lid.
6. Keep cucumbers prepared according to this recipe refrigerated.

Cucumbers in a cold way in jars with vodka

If you do not have a barrel for pickling cucumbers, you can treat yourself to "a la barrel" cucumbers with vodka in glass jars that can be stored in a regular pantry. Vodka in the recipe plays the role of a preservative, providing salt with long-term storage and crunchy properties. Cucumbers in a cold way in jars with vodka are an excellent snack for a holiday and for every day.

Ingredients for pickling cucumbers in a cold way in jars of vodka

• cucumbers - 2 kg
• dill umbrellas - 2-3
• cherry and currant leaves
• garlic - 1-3 cloves
• horseradish root
• vodka - 2 tbsp.
• water - 1.5 l
• black pepper - 5-7 peas
• salt - 75 g

The sequence of pickling cucumbers in a cold way in jars of vodka

1. Pour boiling water over cucumbers and soak in water.
2. We put the vegetables in jars, shifting them with herbs and spices.
3. We dissolve the salt in water, pour it into a jar with vodka and leave it under nylon lids.
4. Cucumbers will be ready in a couple of days.

Experienced housewives always have some secret, thanks to which, harvested cucumbers turn out to be unusually fragrant, tasty and crispy. Salting in a cold way without vinegar under a nylon lid allows you to experiment with the ingredients. Vodka and mustard serve as a flavor enhancer and a kind of preservative in our recipes. Pickled cucumbers in a cold way in jars under a metal lid can be stored in the cellar and at home.

What table is complete without this wonderful and tasty vegetable. Together with salty or are almost the main snack of any table.

On a note! Although this vegetable in salty form is considered an indispensable attribute of the Russian feast, the Byzantines introduced the Russian people to it. It is believed that even the Russian name for cucumber, according to Fasmer's dictionary, comes from the Greek word "ogyros" - "unripe".

Cucumber is one of the few fruits that is eaten unripe. In Rus', they were salted in oak tubs, which ultimately gave the finished product a unique taste and incomparable aroma. Nowadays, this type of cooking is also practiced, but this is rare. Especially in apartment conditions, it is practically impossible to do this.

cold pickled cucumber recipe

There are a lot of ways to pickle cucumbers, mostly standard ones are used, in which cucumbers are poured with hot water. But I want to start with a recipe according to which they are salted with cold water.

After all, with such a marinade, the cucumbers are deliciously crispy and hard. So let's get started.

Ingredients:

• cucumbers - 1.3 kg.
• garlic - 3 cloves
• horseradish - 5-6 leaves
• dill - 1 bunch with umbrellas
• currant - 2-3 sheets
• cherry leaves - optional
• salt - 100 g
• cold water - 1.5 liters.

Cooking:

1. Soak cucumbers collected from the garden or bought on the market for 3 hours in water, after which we rinse them thoroughly under running water.

2. We prepare greens. Horseradish leaves, dill umbrellas, currant leaves and cherries wash well. You need to choose only whole and young leaves. Next, peel a few cloves of garlic.

3. We wash the jar for cucumbers well. At the bottom of the jar we add horseradish leaves, then put dill umbrellas, followed by currant leaves.

4. Before putting green ones in a jar, they need to cut off their tails. After that, we send them to the container in a standing form (standing). Place 3 cloves of garlic on top.

5. A three-liter jar will need 100 g of coarse salt. Pour it into a jar and fill it with cold water.

The water must be very cold. It is advisable to keep it overnight in the refrigerator. And of course, it should not be running water, but purified and filtered.

6. Close the jar with a tight lid. Shake to distribute the salt throughout the jar. A jar of pickled cucumbers can be immediately put into the cellar.

In winter, this appetizer will delight you and your loved ones with a unique taste and a pleasant crunch.

How to cook pickles for the winter without vinegar?

Every good housewife has her own proven recipe for making pickles. Traditionally, they use a bite. I present to your attention the following salting method, it uses citric acid instead of vinegar. I recommend making this recipe at least once. I think you will appreciate.

Ingredients for one liter jar:

• cucumbers - 500 grams,
• horseradish leaf - 1 piece,
• cherry leaf - 1 piece,
• currant leaf - 2-3 pieces,
• garlic - 2 cloves,
• allspice peas - 2 pieces,
• black peppercorns - 3-4 pieces,
• dill umbrella - 1 piece,
• hot pepper - to taste
• water - 500 milliliters,
• citric acid - 1/3 teaspoon,
• sugar - 1 tablespoon,
• salt - 0.5 tablespoon.

Cooking:

1. In the prepared sterile jars, put allspice with peas, black pepper with peas, 2 cloves of garlic.
If the garlic is very large, then it is better to cut it lengthwise.

2. Add one cherry leaf, 2 currant leaves, thoroughly washing them with cold water. Next, we lay dill umbrellas and well-washed horseradish leaves. Horseradish leaves need to cut the stem, which will come in handy later.

3. Cut off the tails of the cucumbers. We put them in jars in a vertical position. One liter jar takes about 500 g of vegetables.

4. In the gaps between the cucumbers, put the stalks of horseradish. Next, lay the second layer of cucumbers horizontally. If the fruits are large, they can be cut in half.

5. Put some more dill umbrellas. Add hot pepper to taste. Put a currant leaf on top. Fill the jars with boiling water, cover with a sterile lid and leave for 10 minutes.

7. Boil water in a saucepan and fill it again with jars of cucumbers, leave for 10 minutes.

8. Now you need to prepare the marinade. For a liter of water, you need 1 tablespoon of salt and 2 tablespoons of sugar. 1 liter of water is enough for about 2 liter jars.

It is necessary to boil the marinade, wait until the sugar and salt are completely dissolved in water.

9. Drain the water from the cans.

Put 1/3 teaspoon of citric acid in a jar. Immediately pour hot marinade over cucumbers. We roll up the cans with a seaming key and turn them over.

We leave the jars upside down under the covers until they cool completely.

It is best to store the finished workpiece in a dark, cool place or in the cellar, where they will last longer. In winter, they will delight you and your family, especially at the festive table.

Pickled cucumbers in hot jars

If you don’t know how to pickle delicious cucumbers in a jar for the winter without sterilization, then I have a very simple hot cooking recipe for you.

This is how my grandmother used to pickle cucumbers. After 2-3 days they turn out lightly salted, and after a month or by winter they are salty.

Ingredients:

• fresh cucumbers -3 kg.
• water - 3 liters large
• rock salt - 250 g (~ 9 tablespoons)
• dill - 4 branches
• horseradish - 2 sheets
• garlic - 8 cloves
• blackcurrant - 30 pieces.

Cooking:

The amount of ingredients is designed for 2 3-liter jars.

1. First you need to thoroughly rinse the cucumbers under running water.
We choose not too large fruits so that they fit freely in a jar and do not have large seeds inside.

2. All greens must also be washed thoroughly.

3. Pour 3 liters of water into the pan, add salt there, bring to a boil, stirring occasionally.

4. In the meantime, we rinse the jars with warm water, they do not need to be sterilized. At the bottom of the jars we put a branch cut into several parts with a dill umbrella and blackcurrant leaves, we also put horseradish leaves, cut in half and garlic cut in half.

6. Lay out a few sprigs of greens and garlic with the final layer. As soon as the brine boils, fill the jars with it, close the jars with plastic lids.

7. Previously, the lids must be placed in boiling water for 15 seconds.

The resulting yummy should be stored in a cool place. Such cucumbers will be a good appetizer at any holiday, your guests will definitely appreciate them.

Cucumbers for the winter in jars under iron lids

I present to your attention another way of pickling cucumbers. All ingredients are very simple, traditional. I think good housewives will take it into service.

Ingredients for brine per 1 liter of water:

• Salt - 1 tablespoon
• Sugar - 4 tablespoons
• Dill (umbrellas)
• Blackcurrant leaves - to taste
• Black peppercorns - to taste
• Allspice black pepper - to taste
• Jar 3 l - 1 tablespoon of vinegar (70%)
• 2 liter jar - 1 dessert. a spoonful of vinegar (70%)
• for 1 liter jar - 1 teaspoon of vinegar (70%)

Cooking:

1. First of all, we wash the cucumbers well and cut off the edges, we also wash the greens and dry them.

2. We will roll cucumbers into three jars, different in volume: three-liter, two-liter and liter. Pre-sterilize the jars, boil the lids.

At the bottom of the jars we put dill and a few leaves of black currant, then we put cucumbers. In a liter jar, it is best to put them standing up. We add a little more dill and blackcurrant leaves, then we continue to lay cucumbers. We put a few more leaves of blackcurrant.

4. As soon as all the cucumbers are placed in a jar, pour boiling water over them. We cover the jars with iron lids and wait for the jars to cool.

5. After the water has cooled down, pour all the water into the pan in which we will make the brine. Add salt and sugar to the drained water, mix everything thoroughly.

6. Put the brine on the stove and wait until it boils. As soon as the brine boils, turn off the gas and pour the hot brine into jars.

7. Add vinegar to each jar. After that, we cover the jars with lids and roll them up with a seaming key.

8. Turn the jars upside down, cover with a towel and wait until they cool.

We will take samples from them on cold winter evenings. Such cucumbers go very well with boiled potatoes and herring. I think this combination will not leave anyone indifferent.

Cooking pickles in a cold way with vodka:

If you love real barrel cucumbers, I advise you to try cooking them according to this recipe. The secret of cooking is very simple: in addition to traditional greens, we also put amaranth leaves and marigolds in a jar, and add vodka to the brine. Cucumbers according to this recipe are simply incomparable.

Amaranth (amaranth) is a unique plant, the benefits of which are palpable in folk medicine, and in cooking and even in cosmetology.

Ingredients for a 3 liter jar:

• Cucumbers - 1.5-2 kg
• Garlic - 4-5 cloves
• Salt - 100 g
• Vodka - 50 g
• Leaves of currant, horseradish, dill umbrellas, amaranth (amaranth), marigolds in a few pieces

Cooking:

1. Wash cucumbers well and soak for 2 hours in water.

2. Banks are also well washed and sterilized. At the bottom of the jar we lay out a few sprigs of greenery and 5 cloves of garlic.

Fill the jar with vegetables. Add water to salt and mix well. Soak cucumbers in salted water.

3. Leave them in a jar of salt water at room temperature for 4 days. After 4 days, pour the brine into the pan.

4. Put the pan on the fire and boil the brine. Pour a jar of cucumbers with cold water, shake and drain the water. Meanwhile, boil the brine for 5 minutes.

5. Pour vodka into a jar of vegetables. Then fill them with hot brine.

We hermetically close the jar with a sterilized lid with a seaming key. Turn the jar upside down.

Cucumbers according to this recipe are obtained as salty cask, but at the same time crispy. You need to store them in a cool place, so they will keep well until spring. Although it is unlikely that you can store such a yummy for so long.

Video recipe for cucumbers in jars with mustard

And finally, another unusual salting recipe, in video format. Its difference is that mustard is added to the marinade. It gives cucumbers a slightly spicy taste that will not leave your family and friends indifferent. Enjoy watching!

OK it's all over Now. If you like the recipes, please share them on your page. Let your friends know about them too. I also look forward to your comments and feedback.