How to pickle cucumbers with cold water. Canned cucumbers with red currants

In cooking, many recipes for pickling cucumbers are known, which differ in the amount of salt added, the composition of seasonings and herbs. All products are quite tasty, they are added to various soups and main dishes. Very crispy and flavorful cucumbers, cold salting at the same time it is considered the best option for their preparation. Many housewives use just this method of salting, harvesting vegetables in oak barrels or jars. In doing so, they use some tricks and rules.

Cucumber selection

The basis for the success of delicious pickles is their correct choice. Of course, the best option is a home-grown product. But if this is not available, it is recommended to choose young cucumbers of small size. Cold salting also requires vegetables with a non-smooth surface, they should have pimples and black spikes. Vegetables must be chosen firm, not dark and without yellowness. They should not be bitter, with a delicate thin skin. Well suited in this case are the varieties "Rodnichok" and "Nezhensky". Before harvesting cucumbers, they are soaked for three hours: then they will turn out elastic. Large vegetables are placed at the very bottom of the container in an upright position, smaller cucumbers are placed on top. All of them are well tamped.

water and spices

It is known that it can give completely different results when using different water. It is best to use water from a well or spring. If there is none, use bottled water or one that has been filtered. Some chefs pre-defend it by adding a piece of copper or silver. This allows not only to purify the water, but also to improve its taste. Each hostess uses a set of spices at her discretion. In most cases, cooks use currant, cherry and oak leaves, be sure to put garlic and pepper, horseradish, dill, mint and much more. The greens are coarsely chopped, put on the bottom of the dishes, and then at the very end they are also placed on cucumbers. Salts are taken at the rate of one liter of water sixty grams, which equals about two and a half tablespoons. It is recommended to use only rock salt, the other is not suitable for salting. It also involves pre-sterilization of containers. The jars are washed with soda, and then they are also washed with soapy water, poured over with boiling water and set to dry. The lid can also be doused with boiling water or boiled for several minutes in water.

cooking secrets

Below we will look at how to pickle cucumbers, cold salting requires that they be stored in a cold place, otherwise the jars may swell. The air temperature should be around zero degrees Celsius. Also, to eliminate the risk of swelling of the cans, a few mustard seeds or one spoonful of alcohol (vodka) are added to the brine. Horseradish helps prevent the formation of mold on vegetables. Oak leaves will give cucumbers crunchiness and elasticity. To make cucumbers pickle faster, they are pierced in several places with a fork or the tips are cut off on both sides. And the ambassador of cucumbers in a cold way in the classic version allows you to enjoy a vegetable only after a month.

Salting cucumbers in the classic way

Ingredients:

For every liter of water, 60 grams of salt;

2 bay leaves;

3 currant leaves and 3 cherry leaves;

6 centimeters of horseradish root;

1 grape leaf;

3 oak leaves;

2 dill umbrellas;

10 peppercorns;

Half a chili pepper;

6 cloves of garlic;

Thyme, mint, tarragon and basil optional.

Cooking

Cucumbers are washed, put in jars, where half of the greens and spices are first placed. Prepare the brine. To do this, salt is diluted in a small amount of boiling water, ice water is added and vegetables are poured with marinade. Banks are covered with cloth or gauze, placed in a room where the air temperature is not more than thirty degrees, for three days. Then the container is cleaned in the cold for twelve days. If cold salting of cucumbers in jars for the winter is used, they should only stand in the cold, otherwise voids will appear in the vegetables due to the gases released that tear the tissue of the cucumber. It is recommended to periodically check the readiness of the product. At the end of the fermentation process, it is necessary to add brine, roll up the jars or close them well.

Salting in a barrel

8 peppercorns;

75 grams of salt;

50 grams of vodka;

1.5 liters of water.

Cooking

Before that, it is necessary to wash the vegetables and pour over with boiling water. Then they are soaked in ice water for three hours. Cucumbers and spices are placed in prepared jars, alternating in layers, poured with cold marinade, vodka is added and tightly closed. The container is sent immediately to a cold place. Ready cucumbers retain their original color and are stored for a long period of time.

Cold pickled cucumbers

Ingredients for one liter jar:

5 grams of dill inflorescences;

30 grams of horseradish;

5 peppercorns;

2 leaves of cherry and currant, bay leaf;

1 tablespoon with a slide of salt;

Cooking

First, everything is washed. Cucumbers with tips cut in advance are placed in a jar, salt is poured there and herbs and spices are placed on top. Pour vegetables with cold water, put a piece of black bread on top (you can take rye bread), close the lid or wrap the neck of the jar with gauze. The jar is placed in a bowl and left in the room for two days. Over time, the product can be tried. Moreover, the longer the vegetables are stored in the jar, the more vigorous they will become. If there are no cherry and currant leaves at hand, you can completely do without them.

Cucumbers in their own juice

Ingredients for one three-liter bottle:

1 kilogram of young and 0.5 kilograms of large old cucumbers;

100 grams of salt;

Herbs and spices of your choice.

Cooking

So, the cold salting of cucumbers for the winter involves grating old vegetables along with the peel. Then salt is added, mixed and set aside for a while so that juice appears. Greens are placed in a jar, then gruel with cucumber juice, then a layer of young vegetables. Then greens, gruel and vegetables are again placed. This continues until the bottle is full. Then it is put in the cold for storage. This recipe uses all the same greens that are put during salting of all vegetables. These are horseradish, currant leaves, cherries, dill, peppers and more. Each hostess chooses the amount of greenery herself. The finished dish has an unusual taste, more saturated and vigorous.

Thus, pickling cucumbers in a cold way is not a big deal. This process proceeds quickly, after one month you can enjoy the finished product.

You can pickle cucumbers in different ways - hot, cold, in buckets, jars, barrels. But if we compare, then, perhaps, pickled cucumbers in a cold way are the most delicious.

They can be used to make vinaigrette, added to pickle, various other dishes, and also eaten with boiled or fried potatoes.

The only drawback of this blank is that it needs to be stored in a cool room - in a cellar or basement, so it is not suitable for apartments.

But you can still make a couple of cans. They will definitely fit in the fridge. So, how to make this yummy called pickles in a cold way in jars for the winter?

Basic Recipe

What will be needed for salting:

• 1.7 kilograms of fresh cucumbers;
• 15 pieces of cherry leaves;
• 3 leaves of horseradish;
• Horseradish root - 3-4 pieces;
• 4 garlic cloves;
• 3-4 dill umbrellas, as well as 5-6 sprigs of dill;
• 2 large spoons of salt per 1 liter of water;
• Granulated sugar - 1 large spoon.

How to cook pickled cucumbers in a cold way in jars for the winter:

1. First you need to rinse the container for salting. To do this, take glass jars, rinse them thoroughly and clean them from dirt;
2. After that, they need to be sterilized. Sterilization of containers can be done over steam or kept in the oven for 15 minutes at a temperature of 100-120 degrees;
3. Cucumbers should be fresh, not sluggish. They should be thoroughly washed from dirt;
   
4. Next, the cucumbers are poured over with hot water and left in cold water for 2-3 hours. First you need to cut the ends on both sides;
   
5. Peel the garlic cloves on the skins;
6. We wash the horseradish root and peel it off. Cut the horseradish into several pieces;
7. Horseradish leaves, cherries and dill are thoroughly rinsed;
8. At the bottom of the jars we put horseradish and cherry leaves, garlic cloves, a couple of pieces of horseradish root and dill sprigs;
   
9. After that, we begin to lay vegetables in jars. We put them tightly so that there is no space between them. About 5 cm should remain to the neck of the jar;
   
10. Between the cucumbers lay out the remaining leaves and dill;
11. Pour water into a saucepan, put on fire to warm up;
12. Pour salt, granulated sugar into the heated water, mix everything well;
13. As soon as the brine boils, remove it from the stove and pour it into a jar of cucumbers;
14. We close the jars tightly with plastic lids and remove them to cool under a warm fur coat;
    
15. After cooling, cucumbers can already be served;
16. You can store these pickles in the refrigerator in a jar.
    

Delicious cold cut vodka pickles

What ingredients are needed for cooking:

• 2 kilograms of cucumbers;
• 3 large spoons of salt;
• 2 large spoons of granulated sugar;
• 50 grams of vodka;
• 1.5 liters of filtered water;
• 4-5 dill umbrellas;
• 5 pieces of currant leaves;
• 5 cherry leaves;
• 4-5 garlic cloves;
• 2-3 leaves of horseradish and root;
• 9-10 peas of allspice.

We analyze the recipe for pickling cucumbers with vodka in a cold way for the winter in stages:

1. First of all, we wash the cucumbers with cool water, clean off all the dirt and dust;
2. Then we pour over the vegetables with hot water, remove the tips from both sides, put them soaked in cold water for 2-3 hours;
3. Jars for salting should be thoroughly washed, cleaned with baking soda and poured over with hot water;
4. Peel the garlic cloves;
5. We wash the horseradish root, peel off the whole skin from it and cut it into several pieces;
6. Rinse the leaves and dill greens thoroughly;
7. At the bottom of the jars we lay out a few leaves of currants, cherries, horseradish, garlic cloves, pieces of horseradish, allspice peas;
8. The brine is best prepared in advance. To do this, pour water into the container, put it on the stove to warm up;
9. The water must be brought to a boil. Add salt, granulated sugar to boiling water and leave to boil for about 5 minutes. After that, remove from the stove and leave to stand until it cools completely;
10. Pour the cooled brine into a jar of cucumbers;
11. For one three-liter jar, you need to add 50 grams of vodka;
12. Then we lower the nylon lids into hot water for 3 minutes and immediately close the jars with them;
13. We leave the jars to stand at room temperature for 3 days;
14. After that, we remove the jars in the basement or cellar for 2 months. After this period, the cucumbers will be ready to eat. And although they were prepared in jars, they will taste like barrel cucumbers.

Pickled cucumbers with cold mustard

What will we prepare:

• 10 kilograms of fresh cucumbers;
• 400 grams of dill umbrellas;
• 2 small garlic heads;
• 10 cherry leaves;
• 1 horseradish root;
• 10-12 horseradish leaves;
• A pod of hot pepper;
• Brine with salt - 5 liters (5 liters of water will require 300-400 grams of salt);
• Mustard - ½ cup.

Let's start cooking pickles with mustard for the winter:

1. First you need to rinse the cucumbers, clean off all the dirt and dust;
2. Vegetables must be poured over with hot water, cut off at the ends of the ass and left to soak in cold water for 5-6 hours;
3. You can pickle cucumbers in wooden barrels, tubs, enameled containers, buckets, pots and glass jars. Since there is hardly a barrel in the apartments, therefore, cucumbers should be salted in a glass jar. You can use a large capacity, if it is. The container must first be washed and poured over with boiling water;
4. All leaves, dill umbrellas are thoroughly rinsed;
5. Peel the horseradish root and garlic. Horseradish root cut into small pieces;
6. Then put leaves, dill greens, garlic, horseradish root on the bottom of the jar and put cucumbers on top. Put the greens on top of the cucumbers again, then cucumbers again. At the end we lay out dill umbrellas;
7. Mustard can be poured into the bottom of the jar, or it can be placed in a gauze bag and placed in a jar of cucumbers;
8. We put 5 liters of water on the fire and warm it up. Pour salt into hot water, boil until the salt is completely dissolved;
9. As soon as the brine becomes cool, pour it into a container with cucumbers;
10. After that, we close the jars with nylon lids, put them in the refrigerator for storage.

Quick Recipe

What you need for quick salting:

• 2 kilograms of cucumbers;
• 2 large spoons of salt;
• A bunch of fresh dill;
• 1 head of garlic;
• 3-4 large spoons of vinegar;
• 5 large spoons of vegetable oil;
• Spices for pickling cucumbers.

Recipe for pickled cucumbers in a cold way in haste:

1. For cooking, you will need an enamelled container or a plastic bag;
2. Cucumbers must be thoroughly washed from dirt. It is advisable to remove the skin from them, due to this they will turn out tender;
3. After that, vegetables can be cut into medium slices, so they will pickle faster;
4. Rinse the dill and chop into small pieces;
5. We clean the garlic from the skin and cut it into thin slices;
6. After that, mix the cucumbers with dill, garlic;
7. Add salt and vinegar to all ingredients. We mix everything;
8. Add vegetable oil. Optionally, you can season with spices - coriander, paprika, a mixture of allspice;
9. The container with all components should be placed in the refrigerator;
10. After 15 minutes, cucumbers can be served on the table.

• Be sure to soak the cucumbers for 3-4 hours before pickling. Due to this, they will become denser and after salting they will be crispy;
• For salting, it is better to use medium-sized fruits, no more than 15 cm long;
• To give an unusual taste and aroma, along with cucumbers, you can pickle onions, sweet peppers, tomatoes;
• For salting, it is better to use fruits with a dark skin, light fruits are suitable for making salads.

You can eat pickled cucumbers 2-3 months after pickling.

Cold pickled cucumbers for the winter will be a wonderful treat on the table and an addition to any main dishes.

It is not at all necessary to salt them in a barrel, they are no worse in glass jars or enamelware.

The main thing is to strictly follow the cooking recipe, then you get a real masterpiece of culinary art!

Pickled cucumbers according to this recipe are preserved without the addition of vinegar and other acids. They turn out crispy and very tasty, they are perfectly stored all winter, and even more than one, in an apartment at room temperature!

Our pickles in jars are in no way inferior to real barrel ones, and there is no need to be afraid that they will go sour.

Salted cucumbers

Compound:

for two 3-liter jars of pickles

• 4 kg small cucumbers (or 3 kg medium)
• 5 liters of brine: for 1 liter of water - 1.5 tbsp. heaping spoons of coarse non-iodized salt
• greens (not all are possible):
  - horseradish leaves 3-5 pieces
  - black currant leaves 20-30 pcs
  - cherry leaves 10-15 pcs
  - walnut or oak leaves 5-10 pcs
  - sprigs of dill with seeds 4-5 pcs
• 3-5 hot peppers
• horseradish root (optional)

Video recipe for pickling cucumbers for the winter:

Pickled cucumbers - recipe:

1. We prepare products. Wash all spices and cucumbers well.

   Advice: To make pickles crispy, use only varieties suitable for pickling - with dark pimples. And also put horseradish leaves or root, or walnut leaves, or oak leaves. I took the leaves of horseradish, walnut, currant and cherry. Cut large leaves with scissors into several parts. Dill is only suitable for old, with seeds.

   Products for salting

2. Before pickling cucumbers, fill them with cold drinking water so that it covers, and leave for several hours or at most overnight. This is necessary so that the cucumbers after pickling are not empty and so that they do not take the brine from the cans, it also contributes to crunchiness. But if the cucumbers are only from the garden, there is no need to soak.

   Soaking cucumbers

3. After that, drain the water from the cucumbers and wash them.
4. Cut hot pepper and peeled horseradish root into pieces.

   Cut pepper and horseradish

5. At the bottom of a large saucepan or other container, we lay part of the leaves and a few pieces of pepper and horseradish, if using. Then a layer of cucumbers (the tips do not need to be trimmed). Then more spices. Thus, we shift all the cucumbers, making the last layer of leaves.

   We shift the cucumbers with spices

6. Stir salt in cold drinking water.

   Pickling brine

7. Pour the cucumbers with the resulting brine to cover. It took me about 5 liters of brine.

   Fill cucumbers with brine

8. We put a flat plate on top and put a 3-liter jar of water on it as a weight so that the cucumbers do not float.

   Leave for salting

9. We leave for salting for 2-5 days, depending on the temperature in the house. If it is hot, then 2-3 days will be enough, and if it is cool, up to 5 days. A white film will appear on the surface of the brine - do not be alarmed, this is not mold, but lactic acid bacteria. The readiness of cucumbers can be checked for taste (they will be delicious), they will also change in color.

   Pickling cucumbers for the winter
   

10. Now we drain the brine from the cucumbers into another container, we still need it.

    Pickled cucumber pickle

11. We throw away greens and spices, and wash the cucumbers themselves in water.

    

    We wash cucumbers

12. We put them in well-washed jars.

    Pickled cucumbers in jars

13. Bring the brine to a boil.

    We boil the brine

14. Pour the brine into jars to the very top and cover with lids (the lids can be washed well, but I always boil them for a few minutes just in case). We leave for 10 minutes.

    Pour in boiling brine and soak for 10 minutes

15. Then we pour the brine back into the pan and bring it to a boil again (the principle of closing pickles for the winter is the same as for or). Banks at this time we cover with lids.
16. Again, pour the cucumbers with boiling brine, so that a little filling overflows (put the jars on plates).
17. We roll with a machine.

    We close pickles for the winter

18. We turn the jars upside down and wrap them in a warm blanket until they cool completely.

    Flipping and wrapping banks

19. We put the cooled jars with pickles in the pantry or cellar for storage until winter :). At first, the brine in them will be cloudy, but after a while it will be cleared, and a precipitate will form at the bottom.

Pickled cucumbers without vinegar

The recipe for pickling cucumbers is not at all complicated and, I think, you will definitely succeed - and in winter you will enjoy tasty and healthy cucumbers, as well as add them to various dishes, such as or!

Every hostess wants to surprise her guests and loved ones with delicious cucumbers. But it is not always possible to preserve cucumbers so that they are spicy and crispy. It seems that everything is done as it should, but the cucumbers are far from the desired result. And try new recipes every year to achieve the desired result. A couple of tips before canning cucumbers:

For pickling, green cucumbers are selected, not quite ripe, with dense pulp and underdeveloped seed chambers. To obtain a good product, the quality of fresh cucumbers is of great importance, and therefore overgrown, sluggish, damaged or diseased fruits should not be salted. It is best to pickle cucumbers on the day they are picked or on the second day. The fruits are divided into large, medium and small: (9-12, 7-9, 5-7 cm).

And so, I offer you the top ten recipes and tricks:

1. "Crispy" recipe
Brine:
for 1 liter of cold water (boiled or filtered) - a little more than 1.5 tablespoons of salt
For a 3 liter jar:
1-2 cloves of garlic (cut into circles on the bottom), then cucumbers,
on top of cucumbers - greens: several inflorescences of dill, currant leaves, cherry leaves with sprigs, horseradish leaf

Workpiece:

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 in brine, close the jars with plastic lids and put in a cool place (the temperature in the room should be about 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).

2. Mom's recipe

Spices are placed at the bottom of the jar - dry dill, dill greens, horseradish leaves, garlic, black peppercorns, bay leaf.

Then cucumbers are laid and poured with marinade.

The marinade is prepared in a separate saucepan: for 1 liter of water, 2-3 tablespoons of salt, 2-3 tablespoons of sugar. Boil the whole mixture well and add 1 tablespoon of vinegar essence.

3. Spicy cucumbers

Ingredients:

1 kg of cucumbers, 30 g of dill, 10 leaves of celery or parsley, blackcurrant, 1 black pea and 1 pod of red hot pepper.

For brine:

1 liter of water, 3 tbsp. spoons of salt.

Cucumbers are often salted in enamelware and glass jars. Seasonings are laid at the bottom, in the middle and on top. Pick up small cucumbers.

The brine is poured with some excess. A wooden circle (not plywood) or a porcelain plate and oppression are also placed on top.

The dishes with cucumbers are covered with a clean cloth and kept at room temperature for several days.

Then they are transferred to a cold and dark room.

After 10-15 days, brine is added to the brim and covered with lids.

4. Old recipe

They take 10 kg or more of cucumbers, wash them in cold water, put them in a bowl and dissolve salt in hot water in proportion to their number (about 50 g of salt per 1 liter of water). Cucumbers are poured with this brine, sprinkled with dill, a blackcurrant leaf, 2-4 cloves of garlic are added.
When the brine has cooled, they take out the dishes with cucumbers in the cellar and put them on ice. A wooden circle is placed on top of the cucumbers and pressed with a clean stone. After 3-4 hours, the cucumbers are ready.

A different ratio of cucumbers, spices and salt gives pickles different taste qualities. Cucumbers pickled according to these two, also old, recipes are very tasty.

Method number 1

For 10 kg of prepared cucumbers, 600-700 g of salt and 500-600 g of spices are taken (including spices 40-50% dill, 5% garlic, and the rest is tarragon, horseradish leaves and root, celery, parsley, basil, leaves cherry, black currant, oak, etc.).

For a sharp taste, it is good to add dried red hot pepper or 10-15 g of fresh.

Method number 2

Prepared cucumbers are placed in 3-liter jars, poured with brine at the rate of 50-60 g of salt per 1 liter of water, covered with lids and kept for 3-4 days at room temperature until lactic acid fermentation begins. Then the brine from the jars is drained and boiled.

Cucumbers are washed, washed greens are added: for a 3-liter jar - up to 40 g of dill, 6-8 cloves of garlic, etc. and pour hot brine. Banks are pasteurized at a temperature of 90 degrees for 12-15 minutes, removed from the water, immediately corked.

5. Aspirin cucumbers

Instead of vinegar - aspirin. There are six aspirin tablets per three-liter jar.

Dill, horseradish, currant leaves, cherry leaves, black pepper (peas) are not put in jars, but are poured with salt water (2 tablespoons of salt per liter of water) in a saucepan and brought to a boil. And with this hot brine, cucumbers are poured twice.

Dill cuttings and leaves remain in the pan.

Before rolling up the jar, vegetable oil is added. Brine never becomes cloudy, jars never explode, can be stored at home. Cucumbers are obtained as if they were plucked from the garden yesterday, as if they were fresh.

6. Sweet and sour cucumbers

Fresh spicy greens are placed in a jar: horseradish leaves, dill, tarragon, parsley, celery, etc. Large greens are cut into 2-3 parts. Peel small heads of onions and garlic.

In a liter jar put 2 tbsp. tablespoons of 9% table vinegar, onion, 1-2 cloves of garlic, 2-3 black peppercorns, cloves, bay leaf, 15-20 g of fresh herbs and ½ teaspoon of mustard. Cucumbers are laid and poured with hot filling.

For pouring 1 liter of water, 50 g of salt and 25 g of sugar are required. Sterilize in boiling water liter jars - 10 minutes, 3-liter jars - 15 minutes.

7. Canning with currant juice

Pick up small cucumbers of the same size. Rinse well and cut off the ends.

At the bottom of each jar, put 2-3 black peppercorns, cloves, 1-2 cloves of garlic, a sprig of dill and mint.

Cucumbers set in a jar vertically. Pour in a filling prepared from 1 liter of water, 250 g of ripe currant juice, 50 g of salt and 20 g of sugar.

Bring to a boil and pour into jars. Close the lids immediately and sterilize for 8 minutes.

8. Cucumbers with mustard seeds

For 1 jar - small cucumbers, 1 onion, 1 small carrot, seasonings for pickling, mustard seeds.

For 2 liters of water - 1 tbsp. vinegar, 2 tbsp. l. salt, 8 tbsp. l. Sahara.

Wash the jars well, sterilize (in the oven), boil the lids.

Wash the cucumbers, do not cut off the buttocks and nose, put in a colander to drain the water.

Peel the onion, wash, cut into rings, put on the bottom of the jars. There also put carrots (circles), pepper, cloves, bay leaf and 1 tsp. mustard (peas).

Fill the jars with cucumbers, pour ordinary boiling water, cover with lids and let stand until the water is warm.

Drain the water into a saucepan, boil again, add salt, sugar, vinegar. Be sure to remove the foam. Pour boiling brine over cucumbers and quickly roll up.

Turn jars upside down and wrap until cool.

9. Vigorous cucumbers

Place tightly cucumbers, greens (leaves of blackcurrant, horseradish, cherries, dill stalks and baskets), bay leaf, garlic in sterilized jars.

Pour cold brine (1 tablespoon of salt per 1 liter of water). Leave the jars for 3-5 days without a refrigerator, cover with gauze.

Remove the resulting white coating, pour the brine through a sieve into a saucepan and boil for 20 minutes (it is advisable to measure how much brine turned out). Cucumbers, without removing from the jar, rinse under running cold water 3 times.

Add 0.5 liters of water per 3 liters to the brine + add 1 tbsp. salt. Pour over cucumbers. Roll up. Turn over, leave until the next day.

10. Spicy pickled cucumbers

While the jars are being prepared, you can cook the marinade.

1 liter of water
2 tbsp salt without a slide
1 tbsp sugar also without a slide
Bring it all to a boil and remove.

So we get a hot jar. At the bottom we put prepared greens (leaves of blackcurrant, horseradish, cherries, dill stems and baskets), bay leaf. We lay the cucumbers tightly to each other (very tightly!), Black peppercorns on top, allspice 1-2 peas, again greens and red hot pepper (here attention: if the pepper is whole, then you can put it all, if there are cuts, cracks, then put a thin strip, otherwise then the cucumbers will simply be impossible to swallow because of the sharpness).

Add vinegar 9%:
1 liter jar-2 tbsp.
2 liter jar-3 tbsp.
3 liter jar-5 tbsp.

Pour the marinade in a thin stream

At the bottom of the pan, a tray (or a rag), pour warm water so that the jar is more than half immersed in water. Place lids on top of jars. Cook for about 20 minutes 2 liter jar. You can check the readiness like this: the lids have become hot, the cucumbers have changed color from light green.

We take out the jars, put them on a wooden board. Lay garlic, black peppercorns and a couple of peas of allspice. Marinade topped up to the brim. Roll up. Put the jars upside down, wrap and leave for a day.

Little culinary tricks

Pickled cucumbers should be medium-sized, fresh, with black spines. Cucumbers with white spines are not suitable for canning - they are dessert, perishable varieties. Banks with such cucumbers tend to "explode". Sluggish, "cork" cucumbers are also not suitable. They have lain too long. It is better to salt them for food, without rolling them into jars.

Soak cucumbers in water for 2-6 hours. This procedure will "make" the cucumbers crunchy.

To avoid an "explosive" situation, add a few mustard seeds to the jar. Sometimes use 1 spoon of alcohol or aspirin.

Also, for crispy cucumbers, they add shrimp, and sometimes oak bark.

Cucumbers will not grow moldy, and their taste will even improve if you put horseradish still cut into shavings on top.

The so-called garlic pickles have a sharp and spicy taste - when they are salted, twice the amount of garlic and horseradish is used.

In winter, pickles in a cold way are quite in demand. We use them for cooking, for cooking. And if the process of pickling cucumbers right in jars in a cold way is so simple, then why not prepare them at home for your family. Especially if after you have larger fruits left, you can safely pickle them.

Ingredients for pickling cucumbers in a cold way:

How to prepare pickles in a cold way:

1. So that the cucumbers do not take the brine from the cans, they must be soaked in cold water. Especially if the plant was in the sun for a long time after it was harvested. This process is not necessary if you will salt the gherkins in an oak barrel or pan, that is, in one, but very spacious container. If you decide not to soak the fruits, then remove the inflorescences and rinse the cucumbers thoroughly.

2. Glass containers can not be sterilized, as in the recipe, but be sure to wash with soda. After that, rinse the bottles very thoroughly with running water. The dishes do not need to dry, just drain the remaining water.
Now roll up the bottom of the jar or bottle and lay a sheet of horseradish. Also place an umbrella of dill, peeled cloves of garlic, a piece of hot pepper. Also, about 2 currant leaves, 2 oak leaves and a cherry leaf will go to the bottom of the container. Sprinkle peppercorns on the bottom too.
Advice: do not line too dense a pillow of greens, it is best to shift the leaves between the cucumbers.

3. Select the largest cucumbers and place them tightly, parallel to each other, vertically in the bottle. It is believed that large cucumbers should be placed in jars, and not laid down. And again repeat the pillow of greens, that is, lay a few leaves on top of the first layer of cucumbers. Place smaller cucumbers on top and cover them again with the rest of the greens.

4. Now let's deal with the salt. You should take into account that the amount of salt directly depends on the size of the cucumbers. The larger the cucumbers, the less salt there will be in the brine, since the larger the size of the vegetable, the fewer pieces will fit in the jar. And vice versa, if the cucumbers are small, then put more salt. But its maximum amount per 1500 milliliters of water is 100 grams.
Here, for cucumbers of this size, as indicated in the photo, 90 grams of salt per 1.5 liters of water went. You can measure the amount of salt using a regular measuring cup if your kitchen does not have scales. But a glass with measurements of salt, sugar, cereals, etc. It is sold in any hardware store and is quite cheap.

5. Another nuance, since these cucumbers are salted in a cold way, which means that water can be taken directly from the tap. Or buy purified water in the store. But the best way would be to boil the water in a saucepan with salt, then cool completely (to room temperature) and pour into bottles to the very top.

6. We close all the jars with ordinary nylon lids and put them in some kind of tray or bowl. Leave pickles at room temperature for 2 days.
Note: when the cucumbers begin to “play”, that is, the fermentation process begins, then the water from the cans will begin to flow out a little. That is why we put the bottle on the pallet.
After the pickles have stood warm for a couple of days in a cold way, you no longer need to do anything with them. Just put the jars in the refrigerator or basement (where the temperature is at least 5 degrees).
Well, if there is no such place in the house, and in winter you want to eat with pickles, then you need to change the brine and close the turnkey pickles.
So, drain the brine from the jars and take the cucumbers into a bowl. Throw away the greens completely. You can leave only garlic and pepper. Rinse each cucumber if there is a white coating.

7. Rinse the bottles and put fresh herbs in them again in the same amount. Just as described above, place the pickles in the jar. First, soak them in boiling water for 30 minutes. Then pour the same water into one saucepan and bring to a boil again.

8. Pour 2 tablespoons of salt into each bottle and add 3 aspirin tablets.

9. Pour boiling water on top, so that it pours out directly, cover with a sterile lid and roll it up turnkey.

How to sterilize caps has been described in.

These cold pickled cucumbers can be prepared for the winter. If you have a cellar, basement or a lot of space in the refrigerator, then changing the brine and rolling it up is not necessary. Well, if you live in an apartment and there is no place for storage in the cold, then it is advisable to change the brine and preserve pickles for the winter in jars. How to do this is described in detail. And if something is not clear, then ask in the comments.