How to pickle cucumbers recipe. Salted cucumbers for the winter

Hello my dear followers!

What a pleasure to see you again at my place. Today I want to immediately go to the topic of the article, show recipes for pickles. But, so that you get them not only very tasty, but also crispy. We will prepare quickly and easily such blanks in jars, right at home. And the sample is taken in winter or spring. As needed).

After all, such savory gherkins are a great snack for any upcoming holidays that await us in the near future. Of these, you can make or super. Therefore, I think that they should always be in your pantry or cellar. So that they can come to the rescue and help out at any time. How do you think?

Various seasonings and spices are used for this salty delicacy; without them, the preparation will not be interesting and not so smelly in taste. But, nevertheless, the main thing is to take not flabby and not spoiled cucumbers, because the result will completely depend on them and on what technology you cook them with. Also, you need to do everything with a soul and a good mood.

I also recommend choosing only the smallest and non-edible varieties of cucumbers, but taking pickling ones. There are many nuances, this article will help you figure it out with step-by-step recommendations and instructions. Therefore, as they say on TV, do not switch. Run to choose your favorite recipe and cook for health.

As is known, classic recipe suggests introducing any vinegar essence, or you can close without it altogether. I suggest in this first version to cheat and add lemon instead of vinegar. What is most interesting, cucumbers cooked in this way also turn out to be crispy and very tasty. And most importantly, they do not cause harm to health.

Also, for safety, you can perform three times or double filling brine. If you don't understand what I'm talking about, it's not hard to understand. Along the way, friends, we'll figure it out.

It is due to this feature that you can easily store such gherkins right in your apartment, cool, isn't it ?!

You know how convenient such preservation is, because it is also without additional sterilization with ready-made blanks. Agree, it's convenient. It is by this technology that our great-grandmothers and mothers cook and cook. Take a notebook and make notes for yourself. Or add this page to your bookmarks.

To be honest, this method is also good because the cucumbers turn out to be slightly vigorous, we personally just adore such ones, it turns out super.

We will calculate the ingredients for 2 liters of marinade, agree that this is convenient, because then you can close at least a liter or two-three-liter jars.

I’ll make a reservation right away that another one will be given below this recipe, which is the simplest and super delicious, for novice housewives I recommend taking it first.

We will need:

for 3 liter jar:

• cucumbers
• water - 2 l
• sprigs of dill with umbrellas - 2-3 pcs.
• Bay leaf— 2-3 pcs.
• fresh garlic - 1 head
• mustard seed- 1 tsp
• allspice- 8 peas
• a mixture of peppers (black and white in peas) - 1 tsp
• salt - 2 tbsp
• granulated sugar - 2 tbsp
• citric acid - 1 tsp for each 3-liter jar

Stages:

1. Just wash the plucked green fruits in cold water and you can even have them swim in it for an hour. If the cucumbers were picked a long time ago, for example yesterday, then it is better to soak them in cold liquid for a couple of hours (2-3 hours) so that they restore their water balance.

Remove the skin from the garlic and cut each clove in half.

2. Now put all the spices and herbs according to the list in a sterilized jar. That is dill umbels, peeled garlic cloves, bay leaf, mustard seed and peppercorns.

Heat water in a saucepan and as soon as it boils, pour the blanks around the edge. Cover with lids and wait 15 minutes. Drain the liquid back into the saucepan and measure the amount. Should be about 1 liter. If it's less, add more plain water, that is, increase to 2 liters, so that it is convenient to put the ingredients on the list. Put salt and sugar and boil.

To prevent the jar from cracking when you add boiling water, pour water into the center of the container and you can put a metal knife or fork under the bottom.

4. Immediately pour the prepared blanks again with boiling marinade. For a moment, it will seem to you that the water in the containers begins to darken or becomes cloudy. Add citric acid to each jar, take 1 tsp. Put on the lid and roll it up with a special key so that everything is airtight.

Turn the jar upside down and let cool under the covers for 24-48 hours. And then go down to a cool place where it's dark.

As promised, another of my favorite recipes, which has been tested by all my surroundings, never fails. Try to cook! By the way, if you are familiar with Irina Khlebnikova (she is a video blogger), then you probably already saw this description.

So, let's start pickling cucumbers under a nylon cover. The recipe is reliable and proven, and resembles the taste of cask, although the workpiece is prepared exclusively in jars.

We will need:

Stages:

1. Take for work only those fruits that are suitable for pickles and salting. Never take edible cucumbers, use them only for food. Do it.

2. If you have prepared a 3-liter jar, as this is the most popular size, then you will need about one and a half kilograms of "green ones".

Before you start conjuring, wash the vegetables in running water and soak in cold plain water for 3-4 hours. Then cut off the bottom of each gherkin on both sides. And give them a good rinse.

3. Next, prepare all the spices and herbs for work. They should only be plucked, and not wilted and bad on appearance. As you can see, garlic cloves already peeled, dill umbrellas, currant leaves, tarragon and cherries will come in handy here.

Horseradish is also taken, and the secret here is this, the leaves themselves can not be laid, but its stems must be put. They're the ones that make it crunchy. ready meal. Wow, it is in the petioles that all the power of magic is.

4. In addition to dill umbrellas, you can also break sticks, that is, stalks, as they are quite fragrant and will only decorate the taste of homemade.

5. So standard set products will be like this, for one three-liter jar take 5 cloves of garlic, 3 horseradish sticks 10 cm in size, dill umbrellas - 2-3 pieces, currant and cherry leaves - a couple of pieces each, a sprig of tarragon, three or two pieces of hot hot chili pepper.

7. Arrange everything you need in the banks, do the styling without effort and pressure, but again, so that there are not many voids. Fill each container with cucumbers up to the shoulders. It is advisable to put tarragon and dill umbrellas on top, and you can also use bitter pepper with dill sticks. Pour cold water about half a can.

8. Then, pour in that salty water here, in which the salt was diluted. And then add cold again drinking water. You can, in principle, immediately put three tablespoons of salt in each jar and not dissolve it in advance.

Place a plate or bowl under each container so that the brine does not run onto the table. And leave to stand at room temperature for 3 days, the greens should turn sour during this time, and foam will form on top.

9. After that, pour the brine into the pan and bring it to a boil, cook for about 1.5 minutes. And fill the workpiece again with hot marinade.

10. Voila, put on a nylon cover and send it to the cellar or pantry for storage. And after 2-3 weeks you can already eat and enjoy such a wonderful yummy. Happy discoveries and impressions, friends!

Pickled cucumbers in their own juice for the winter

Do you want to win the hearts of your household? The characteristic of this dish is that it is quickly made, and most importantly, it is eaten instantly. Moreover, the greens are cut and it turns out as if nothing like a salad. Another name for this appetizer is cucumbers in cucumbers.

like this great recipe, which is the hit of this year. The fact is that some of the gherkins are grated, and the rest, in general, watch the video and learn.

Interesting! It turns out that my neighbor has been pickling cucumbers like this all the time, for like 20 years, but I just found out.

Pickle also tastes great, try and experiment, because there are a lot of recipes, find novelties and a bomb.

Cold-cooked cucumbers with mustard in jars

Well, now we are looking at another wonderful option, which is also flawless. Especially for those who like a vigorous taste or pickled. It is with this recipe that you will achieve everything at once. Moreover, the list of products is so small that you don’t even have to memorize it.

I think many, having prepared such a yummy, will say that this appetizer is also similar to the barrel version in taste. Yes, that is right. But, most importantly, the cucumbers will also crunch, because the ingredients contain a horseradish leaf and mustard, and they contribute to this.

If you watch a lot different recipes, you should have noticed that basically all blanks are made in a hot way, it is a little time-consuming and not always convenient. This method is fast, in the sense that the brine will be cold. Unbelievable, but you can also do this, who still does not know.

We will need:

• cucumbers - 1.5 - 2 kg
• table salt - 2 tbsp with a slide
• dry mustard - 1 tbsp
• a leaf of horseradish, currant or cherry - 1 pc.
• dill - 1 umbrella
• black peppercorns - 10 pcs.

Stages:

1. Prepare vegetables and herbs. Wash them well in running water. It is advisable to pour boiling water over an umbrella and a leaf of horseradish, currant and cherry. After that, take a sterile jar and place all the ingredients on the list into it, the only thing is that the cucumbers can be cut into sticks, or put them whole and unharmed.

Salt and mustard are preferably placed at the very top before closing the jar.

Mustard acts as an excellent preservative that will prevent jars from flying up and mold from forming.

2. After everything is laid, fill with ordinary cold water, not boiled, cover nylon cover and lower it into the basement for long-term storage.

And don't worry, all loose ingredients will dissolve on their own. Make a test! Miracles are over, everything is simple and easy. Eat healthy in a couple of months!

The most delicious recipe for the winter of pickles in a barrel

Now I propose to make cucumbers in a bucket or in a barrel, because our parents used to do just that. In principle, if you use the previous option, you will get a dish something similar to the barrel taste. But, this recipe is also special. Plus, if you have somewhere to store it, why not use it. After all, that's great too!

We will need:

• Cucumbers - 10 l bucket
• Horseradish root - 2 pcs.
• Horseradish leaves - 4 pcs.
• Dill umbrellas - 5 pcs.
• Cherry leaves - 3-6 pcs.
• Currant leaves - 4 pcs.
• Oak leaves - 4-5 pcs.
• Garlic - 3-4 heads
• Salt - in the region of 10 tablespoons per 1 liter of water, take 60 g

Stages:

1. Soak the "green ones" in cold enough water for a couple of hours in order to saturate them even more with moisture. Then wash all the greens, these are fruit leaves, as well as horseradish root. Chop up the garlic and peel off the skin.

It is advisable to rinse the bucket with boiling water and wash well baking soda. Then put 8 cloves of garlic, a leaf of cherry and currant, as well as oak on the bottom. Add horseradish root and a couple of dill umbrellas.

Next, start laying cucumbers, but not all at once, but a part. About halfway through, start adding spices and herbs again in any ratio (leave a little more to put at the very end). The only thing is that the remaining horseradish leaves will need to be placed on top of the entire workpiece. You can also put umbrellas on top.

Dilute the salt in 5 liters of ordinary water, and immediately fill a bucket with such a brine.

2. That's all, it's easier steamed turnip. I threw everything into a bucket and poured saline solution. Cover with lid and leave for long time V cool place, for example, a cellar.

After a couple of weeks, or maybe even after a week and a half, it will be possible to feast on it and take the first sample. In general, in this form homemade stands for a very long time, until next summer or spring. But I'm sure you won't let her wait that long.) Eat for health!

Great! As you can see, there is no sterilization, no seaming under the lid, everything is pretty and very clear, everyone will understand.

The most interesting thing is that I recently met another cooking option in plastic bottle, I'm just so amazed. The author assures that he marinates like this from year to year, and nothing takes off. And it is very convenient, and if you urgently need to put a bunch or a mountain of cucumbers somewhere. After all, not always at hand, there are glass jars, you see.

So I think the proverb would be appropriate here: “Live for a century, learn for a century, you will die a fool ..” Ah, ha, watch the video.

Crispy pickled cucumbers in liter jars with vinegar and vodka

I think that at first you were probably a little surprised, or maybe you are already familiar with this method of salting. In principle, nothing special, to be honest, I did not notice when adding vodka. But, of course, in any case, it turned out tasty and crunchy, which undoubtedly pleased me the most.

I give a list of products in the form of infographics, and as you can see, it does not indicate the amount of vodka, so you need to add it in this way, you need to use 1 tbsp for 1 liter jar, 500 ml of water will be needed. An obligatory component is horseradish leaves, but without them there is definitely nowhere. Get them anywhere. Or then perhaps the cucumbers will come out soft and spread. But, I can say that this is not always the case, it all depends on the variety of gherkins.

We will need:

Stages:

1. Start cooking with preparatory work. Wash currant, cherry and horseradish leaves, do the same with dill umbrellas. Peel off the garlic cloves. Soak the gherkins in cold water for 4 hours if you picked them yesterday. And then wash them and put them on a towel.

2. These beauties are waiting for you after swimming. Inspect them, they should be tight and not flabby.

3. In a clean jar at the bottom, put all the leaves and cloves of garlic in order, and then stack the vegetables. Now, in another container, mix salt with water and bring the liquid to a boil.

4. After that, fill the jar halfway with a steep hot brine. Add table vinegar 9% in the right proportions.

5. And immediately add 1 tablespoon of vodka. And now pour in the rest of the salty marinade. The brine may even slightly spill over the edges of the jar, it's not scary. Put on the nylon lid and let the glass jar cool completely. You can also use iron. Store in the refrigerator or on an insulated balcony all winter. Happy discoveries!

Such greens have sour taste, and are great in any salads, like Olivier or add them to the pickle.

Spicy Pickled Cucumbers - Super Delicious Recipe

Well, if you want to cheer up, then use for this spicy variant snacks. It will give your loved ones a pleasant aftertaste. And they will again and again beg them to feed such a royal treat with or

You probably guessed that for thrill red will be used in the recipe hot pepper chili, you can take ground. Here the string is used.

We will need:

For 8 liter jars:

Stages:

1. First of all, prepare the jars for work, sterilize them together with the lids. Then soak the cucumbers in a bath in ice water, and in the morning get to work.

2. Throw five pieces of black peppercorns into each separate container (1-1.5 l). Plus, of course, lavrushka (1 pc.), And all the other ingredients on the list, that is, it is a peeled clove of garlic, cherry leaves (1-2 pcs.), Horseradish (1-2 pcs.) And be sure to oak (1-2 pcs. .). Tarragon (twig) is also coolly combined in such a composition, and, as you guessed, chili pepper is one third of the pod (or half of it).

3. Next, cook the marinade. To do this, pour 4 liters of water into the pan, add granulated sugar and salt. Bring the mass to a boil and boil, then add vinegar. Turn off the stove and pour cucumbers with such a prepared potion.

Cover with lids and sterilize in another pot. That is, move the blanks into this pan, put a towel on the bottom and pour over warm water on the shoulders of the cans. Turn on the stove and cook after boiling for 20 minutes over low heat.

Pickled cucumbers - recipe without vinegar

Well, now the most simplified recipe today. This method is proven and the most popular among all others, cucumbers come out flawless using it. And moreover, they are stored even at room temperature in an apartment or a warm room.

The secret is in his cooking method, it seemed that the whole set of the same products, but no, there are many distinctive features. So read on.

We will need:

• Cucumbers - 1 kg
• Ordinary water - 1 l + 1 tbsp.
• Allspice peas - 4 pcs.
• Currant leaf - 2 pcs.
• Dill umbrellas - 1 pc.
• Oak leaf - 1 pc.
• Garlic - 2 cloves
• Bay leaf - 1 pc.
• Horseradish leaf - 5 pcs.
• Cherry leaf - 2 pcs.
• Chili pepper - 0.5 pcs.
• Salt - 1.5 tbsp + 1 tbsp

Stages:

1. Wash all herbs and vegetables in water. Check that all components are not damaged in appearance.

2. Cut the chili pepper and head of garlic in half. You can not even remove the husk.

3. After that, take a large bowl and place cucumbers in it, throw in all the ingredients that are given above. Except water and salt. Lay horseradish leaves on top. And then mix salt and sugar in a cup, boil and pour the workpiece with this solution.

Put the lid on top of the cucumbers, and then make a load. Leave in this position for a couple of days warm. To start the fermentation process. The brine during this time will become really cloudy and not beautiful. The smell will resemble sour.

4. And the cucumbers will become slightly yellowish. So what do we do next. Strain the brine into a saucepan, and remove all spices and herbs. Rinse the gherkins in running water and place in clean sterile jars.

Boil the brine that you received, add another 1 tbsp. water and one teaspoon of salt, cook for 5 minutes and pour it hot over the cucumbers. Lower the top covers. Let stand 5-10 minutes. Then drain the brine again and boil again. After that, pour again and close the lids hermetically, use either nylon or ordinary iron.

6. And then use and empty the containers! Good luck!

How to pickle cucumbers for storage in an apartment

I think this is a great idea if you do not have such cold rooms, or maybe you are a student or live and rent an apartment. There are many situations and it comes to the rescue, just such an apartment option.

It is important to understand that for storage in a warm room you need the darkest place, in the light, and even more so where there is Sun rays it is forbidden.

We will need:

for two three-liter jars:

• cucumbers - 4 kg
• salt - 6 tbsp

dill - 150 g

garlic - 1 head

water - 5 l

• horseradish leaves - 150 g
• cherry leaves - 10 pcs.
• currant leaves - 8 pcs.

Stages:

1. Wash the vegetables in running water, and then soak them in ice water to lie down for 2-3 hours.

It is important to do this, since it is this procedure that will restore the water balance, and also help the cucumbers turn into a crispy state, well, they will not be able to absorb a lot of brine.

2. Sterilize jars in the way you like best. And then pour boiling water over all the leaves, peel the garlic and put everything on the bottom of the jar. Plus, don't forget the dill umbrellas and horseradish. Next, the most important thing, start folding the cucumbers into jars. Lay them tightly, but do not press.

And then take the salt and dissolve it in warm water. Pour glass containers with this saline solution. Close, or rather cover with nylon lids and expect everything for about 3 days. During this time, you will see several times the foam, which must be removed with a spoon, which means that the fermentation process has started.

By the way, after a while, the jars will begin to change color, the brine will become dark and the smell will be sour, as it should be. This will happen after 2 days, and on the third day, pour the brine into the pan and boil, and then pour cucumbers over them again. Water may need to be added.

3. Put on a nylon cover and place it where it is dark, for example, under the bed. And when the right moment comes, burst to health! Happy discoveries!

Chopped cucumbers with ketchup on a 2 liter jar

I think this method is somewhat reminiscent of store canning, I don’t know why, I probably often see such handsome men on the shelves. To be honest, on this topic I had. There are other options out there, even with tomato paste.

Outrageously delicious! Try to do. Well, in the meantime, I advise you to watch this video. In it, the blogger suggests taking 1 liter jars for cooking, so for 2 liter jars, simply increase all the components by 2 times.

Recipe for canning cucumbers without sterilization under a nylon lid

Now I will show another option for cooking in a cold way, this is what my relative always does. And by the way, we can say that this is a grandmother's recipe. Such a blank is stored from one year to two years. Unless, of course, they reach you until that moment.

We will need:

• cans of 1, 2 or 3 liters
• cucumbers
• horseradish leaves - 1-2 pcs.
• dill umbrellas - 1-2 pcs.
• oak leaves - 1-2 pcs.
• peppercorns - 8 pcs.
• dry mustard - 1 tsp
• chili pepper - 1 pc.
• garlic - head

for 1 liter of water:

• salt - 2 tbsp or 60 g
• a 3 liter jar takes about 1.5 liters of brine, so take 3 tbsp

Stages:

1. I think that you may have noticed that in this option they do not put currant leaves, it is they, according to some housewives, that give mold and unnecessary bacteria.

Soak cucumbers in a basin, if you do not do this work, then they will then get the necessary water balance and take a lot of brine. And this means that it can easily remain small in the bank.

Important! Take only pickled varieties of cucumbers, or they will become soft and moldy.

Put all the greens in jars along with peeled garlic, dry mustard and peppercorns. Keep containers clean and sterile. If the jar is three liters, then take 6 cloves of garlic, 1 red chili, and 0.5-1 tsp mustard powder(or it is possible without it).

2. And then start laying green fruits, they are already enough a large number of time had to lie down in the water.

3. Now make a brine, dissolve the salt in water, a three-liter jar takes about 1.5 liters of liquid. Cover with lids and lower immediately into the cellar. And do not worry, the cucumbers will turn out tasty and salty. Bon appetit!

A simple recipe for crispy cucumbers in hot pickle under iron lids

Another caught my eye cooking masterpiece which I kind of forgot about. It is interesting because, firstly, it contains vodka, and secondly, in addition to horseradish leaves, currants and dill, marigolds and amaranth are also added. What gives such an unsurpassed taste home preservation. Be patient and you'll be fine.

We will need:

Stages:

1. To the bottom clean jar put all the ingredients on the list, currant leaves, horseradish leaves, garlic cloves and dill umbrellas. Also amaranth and marigolds. All this, of course, must be washed in advance.

2. Next, put the cucumbers, which you first soak in a bowl in water for a couple of hours, and preferably 5-6.

3. Dissolve the salt in water and fill the workpiece with the solution. After that, cover with a nylon lid and wait 4-5 days. After the required time has elapsed, pour the brine into the pan and boil for 5 minutes. And then hot pour it back into the jar and add a spoonful of vodka.

4. Take the seamer and make a twist under metal cover. Turn the jar over to the other side and wrap it in a blanket. Cool and lower into the underground or put in the refrigerator for long-term storage.

Quick pickling of cucumbers (grandmother's recipe)

Well, actually we got to last version. Agree, how many recipes for making pickles exist and they are all damn good. As they say, choose from the heart.

This simple recipe has been tested for centuries and years. So take it for yourself, you won't regret it.

We will need:

A 3 liter jar will come out:

• Cucumbers - 1.6 kg
• Horseradish leaf - 1 pc.
• Sheet black currant- 6 pcs.
• Cherry leaf - 6 pcs.
• Garlic - 4 cloves
• Dill umbrellas - 2 pcs.

For 1.5 liters of water - 3 tbsp. l salt

Stages:

1. Wash freshly picked cucumbers and do not leave them to soak in running water. But if you have them yesterday, then you can’t do without this action.

Wash all the greens and cut into pieces, chop the peeled garlic in half. Put it all in the bottom of the jar. It is advisable to leave the dill umbrella and place it on top of a three-liter jar.

Lay the washed cucumbers in a container to the very top.

2. How to do everything ready saline solution, dissolve salt in water. And fill the jar with them to the brim.

3. In principle, that's all, close the plastic lid and wait for winter. You can eat after 1-1.5 months. Bon appetit!

4. After a while, of course, the gherkins will change color and will resemble mustard. Bon appetit!

That's all for me, cook pickles for the winter with a positive attitude and delight your loved ones and relatives. I wish you all a bright and sunny day. Goodbye.

Salting home various vegetables for the winter is a small but very responsible duty of every housewife. Indeed, in any family winter period when so lacking fresh vegetables, love to eat tomatoes and cucumbers. And this is possible only under one condition: that in the pantry or in the cellar there are jars with canned vegetables. That is why in autumn the work on harvesting vegetables is in full swing in the kitchens, the most interesting and tasty recipes for an individual look are found and selected. But why shovel mountains of literature in search of desired recipe when all the most popular of them are collected on our website site in the "Salting" section.

Salting is one of the ways to preserve and preserve vegetables using the usual table salt. Thanks to it, harmful bacteria are destroyed, which cause the appearance of mold, due to which home pickles deteriorate. In addition to this important factor, salt has a positive effect on taste qualities vegetables; with it, salting at home acquires a pleasant, specific aftertaste.

Pickling cucumbers, tomatoes and other vegetables is considered the easiest and most reliable way to long-term storage. Salt and lactic acid act as preservatives, preventing vegetables from spoiling.

We have described a wide range of salted tomatoes: hot and cold salting, salting green tomatoes, assorted salting with cucumbers, salting stuffed tomato, cooking salted tomatoes and salting a tomato along with apples. The site presents the methods "How to pickle mushrooms correctly" - black mushrooms, black mushrooms, mushrooms, mushrooms and, of course, salting of mushrooms. After all, without jars in which the salting of mushrooms for the winter is closed, your pantry with winter supplies will be incomplete.

Pickled cucumber recipes represent the largest spectrum in the pickling section. And not in vain! After all, pickling cucumbers is the most popular and in demand. Only salting tomatoes for the winter can compete with it. Among the diverse recipes for harvesting cucumbers, you can find how traditional ways their preparation (salting in a cold way or hot salting, blank according to rustic recipes, workpiece salted cucumbers, salting in mustard, etc.), and quite unusual (for example, salting in a bag).

In addition, we will tell you how to pickle dill for the winter and how to ferment cabbage, watermelons. Using our recipes, you are unlikely to make mistakes when salting or fail. This can only occur if they are stored incorrectly ( optimum temperature storage of pickles just above 00C) or due to fermentation.

Salting vegetables for the winter is a whole art that combines vegetables, spices, seasonings and spices. We will notice that everyone can "command" salted vegetables, especially according to our recipes, regardless of age or gender. After all, there are materials for salting in any kitchen. Well, patience and desire will arise by itself, as soon as you remember how pleasant it is to open a jar of pickles in winter and proudly put it on the table.

Now I want to switch your attention to pickles from vegetables, although I will not forget about desserts. So come visit often!

Well, I will not torment you, and I will immediately tell you what we will talk about today. We will talk about the most favorite snack of our country, pickles in jars.

This universal dish considered a real lifesaver. After all, crispy cucumbers always diverge with a bang. They go well with many products, so they are made various salads, added to soups, or simply eaten with fried potatoes, or served as an appetizer for the festive table.

Be careful! This article provides recipes for pickles only, not pickles. That is, we will make an appetizer without vinegar.

Recipe for pickled cucumbers in jars for the winter for storage in an apartment

Of course, every housewife thinks that it is she who knows the best recipe for salting green "crunches". However, I recommend checking out different techniques cooking.

And I advise you to try next option. It is characterized by natural fermentation, and the appetizer is obtained as if from a barrel. And still such preservation can be stored directly in the house, in the apartment.

Ingredients:

For a 3 liter jar:

• Cucumbers - 1.5-2 kg;
• Salt - 75 gr.;
• Garlic - 5-6 cloves;
• Rye flour - 1 teaspoon;
• Spices: dill umbrellas, currant leaves, cherries, bay leaves, peppercorns, hot peppers - at will and to taste.

Cooking method:

1. First, rinse the jar (3 liters) well and dry it. Then pour flour on the bottom, add half of the spices and put clean cucumbers to the middle of the jar.

2. Then add the remaining greens and lay the cucumbers again.

3. Take a deep bowl and pour some water, dilute salt in it. Pour this brine into a jar. Then fill the jar with cold water to the top and cover with a lid.

At this stage, place a plate under the jar, as the brine may leak during fermentation.

Leave the blank in the room for 3 to 7 days. Everything here will depend on the air temperature and the desired acidity of the snack. It usually takes 3-4 days.

4. Readiness will serve as a sign of foam formation and a sour, not rotten smell.

If you suddenly have mold on the surface, then remove it. Although due to the addition rye flour she shouldn't be.

At this stage, you should not taste the cucumbers, as they are not yet fully salted, so you may be disappointed. But it’s not worth it, the main “magic” will happen next.

5. Drain the brine from the jar into a saucepan and put on fire. Bring to a boil and cook for a couple of minutes. Next, pour the jar of cucumbers with boiling brine and cover with a sterilized lid. Leave for 15-20 minutes.

6. Now drain the brine again and heat it up again. Pour the workpiece a second time. Leave alone for 15 minutes. Well, for the third time, repeat the procedure: drain, boil and fill.

It is best to salt a large batch at once, 5-6 cans, and pour the brine into the same pan. Please note that during the cooking process, the vegetables shrink slightly and, as a result, become more pliable. Therefore, 1 jar of cucumbers can be used for transferring to others so that the fruits lie denser in jars.

Crispy cucumbers in jars under a nylon lid in the winter

In any type of fruit pickling, the most important thing is the preparation of the brine. Therefore it is important to know how much salt per liter of water need to put. Usually for every liter of liquid put 1 or 2 tablespoons of ordinary table salt.

But if you still add sugar to the marinade, then it is better to put 2 tbsp. tablespoons of salt and 4 tbsp. spoons of sugar per 1 liter of water.

Ingredients:

Per liter jar:

• Cucumbers - 1 kg;
• Dill umbrellas - 2 pcs.;
• Grape leaves - 2-3 pieces;
• Garlic - 3 cloves;
• Salt - 40 grams.

Cooking method:

1. Prepare all the ingredients, and wash the cucumbers well and soak in cold water for an hour.

2. Sterilize the jar and put a clean dill umbrella, grape leaves into it. As well as peeled garlic, which is best cut into plates.

3. Now lay the cucumbers, and put one dill umbrella on top.

4. Top everything with ordinary rock salt.

6. Then move the jar to the pantry, where it is cool to stop the fermentation process. Keep the snack all winter if you can resist, as these crunches are likely to be the first thing you eat.

Cold method of pickling cucumbers with mustard

If you have been reading my blog for a long time and are a regular guest of it, then you probably already know that I love everything spicy. Therefore, I like pickled cucumbers not just crispy, but with a spicy spicy taste. Because of this, our family has special recipe appetizers with the addition of mustard and horseradish. Try this dish too. Don't forget to leave a review if you liked it or not.

Ingredients:

For a 3 liter jar:

• Cucumbers - 1.5-2 kg;
• Salt - 3 tbsp. spoons;
• Dry mustard - 1-2 tbsp. spoons;
• Horseradish leaf - half;
• Cherry, currant, oak leaves - several pieces each;
• Garlic - 2-3 cloves.

Cooking method:

1. Wash jars and cucumbers. Put the vegetables in a basin and fill them with water, leaving to soak for 2 hours. Banks scalded with boiling water. When time passes, wash the cucumbers again and cut off the tails.

2. Place spices in prepared jars, and then cucumbers. Put full tablespoons of salt on top and pour boiling water over it.

Use regular rock salt.

3. Cover the jars with lids and leave for a few days. As a result, a film should form on the surface of the brine. Remove it, but pour the brine into a saucepan and bring to a boil, cook for a couple of minutes, removing the foam.

4. And add dry mustard to the jars and pour everything with boiling brine.

5. Roll up the blanks immediately and turn over.

6. Wrap with a blanket and wait for the blanks to cool. Then store in a cool and dark place.

How to cook delicious pickles for the winter with vodka

Ingredients:

For a 3 liter jar:

• Cucumbers - 2 kg;
• Garlic - 10 cloves;
• Vodka - 3 tbsp. spoons;
• Horseradish leaf - 2 pcs.;
• Currant leaves - 5 pcs.;
• Cherry leaves - 5 pcs.;
• Capsicum hot pepper - 1 pc.;
• Onion - 1 pc.;
• Parsley - 1 bunch;
• Umbrella dill - 4 pieces.

For brine:

• Salt - 3 tbsp. spoons;
• Black peppercorns - 5 pcs.;
• Bay leaf - 4 pcs.;
• Water - 1300 ml.

Cooking method:

1. Sort out all the greens well from debris and rinse.

2. Sterilize the jars and put some greens on the bottom, hot peppers cut into pieces and onion cut into rings.

3. Wash cucumbers in advance and soak in cold water for a couple of hours, and then cut off the tails. Then put in a jar on top of the greens.

4. Lay the remaining greens, garlic, cherry, currant and horseradish leaves on top.

5. Now prepare the brine. To do this, dissolve salt in cold water, put spices, bay leaves and parsley.

6. Fill the jar with this brine and cover with a lid. Leave at room temperature for two days to start fermentation. Then the water must be drained into a saucepan, boil and cool.

7. Close the jar tightly with a lid and put it in a cold storage room.

Pickled and crispy cucumbers without vinegar in jars

Once again I want to draw attention to the fact that the classic concentration for brine without vinegar is considered to be 20%. But consider what kind of salt you will use, coarse or fine.

And according to the following video recipe, you can make an appetizer that will be perfectly stored at home. So who does not have a cellar, take note!

Cooking pickled cucumbers for the winter without sterilization

Ingredients:

• Cucumbers - 2-2.5 kg;
• Grape leaves - as much as there will be piece cucumbers;
• Dill umbrellas - 1 pc.;
• Bay leaf - 2 pcs.;
• Garlic - 3 cloves;
• Black peppercorns - 10 pcs.;
• Salt - 100 gr.;
• Citric acid - 1 teaspoon.

Cooking method:

1. Wash the jar and pour boiling water over it, dry it. Put spices in it according to the recipe, except grape leaves, salt and citric acid.

2. Wash the cucumbers and wrap each vegetable in a clean grape leaf. Place in a jar of spices.

4. Now drain the water into a saucepan and add salt and 1.5 tbsp. l. Sahara. Boil the brine and refill the jar with it. Pour citric acid on top and twist the workpiece. Turn the lid upside down, wrap with a blanket and leave to cool completely. Store in your usual place.

So, pickles occupy a special place in our diet and are pleased with the fact that they are prepared easily and simply. Therefore, do not be lazy in the summer, so that later you can crunch with such a gourmet all year. And by the way, if you encounter the problem that the banks swell, do not worry, the workpiece can be saved.

Just open the lid and rinse the cucumbers, and then return them back and pour another 1.5-2 tbsp. tablespoons of salt, then cover with plastic lids. True, it is desirable to eat gherkins in the near future.

And that is all! I say goodbye and see you soon!

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Pickled cucumbers are rightfully considered an integral part of the menu in winter time of the year. Preserving vegetables in this way helps preserve them. beneficial features due to which the product has high value. Let's consider the important aspects in order.

1. In order for the pickles to turn out to be of high quality, use only young fruits. Smaller in size are the so-called "piculi" - green cucumbers about 5 cm long. They are followed by gherkins, their length is about 7 cm. The best option for pickling will be fruits 10-12 cm. In practice experienced housewives large vegetables are preserved, but they take up a lot of space, and they are not supposed to be cut lengthwise.
2. You can often find canned cucumbers, which lend themselves to salting together with oak, blackcurrant or cherry leaves. Due to the content of tannins in these plants, cucumbers retain their structure, remaining crisp and dense throughout the entire shelf life.
3. If you are focusing on a variety of pickling cucumbers, give preference to Ryabchik, Vyaznikovsky, Dolzhik, Nezhinsky, Borshchagovsky. In cases where it is decided to preserve vegetables for the future, choose only those fruits that grow in open field. Greenhouse cucumbers, in turn, are tasteless and watery, they are categorically not suitable for pickling.
4. In cases where, after sorting through the fruits, you did not weed out the extra ones (withered, large in size), add granulated sugar to the brine at the rate of 1.5-2% for the entire jar. Such a move must be made in order to speed up the fermentation process, which will not allow the cucumbers to “turn sour”. As a rule, small vegetables (5-10 cm) are salted in a 6-7% solution, while larger fruits are preserved in an 8-9% solution.
5. Since cucumbers do not have a pronounced aroma and taste, they must be salted in combination with seasonings and herbs. Such a move will add saturation to the fruits, due to which the latter will not seem insipid. Depending on personal preferences, choose a bouquet of spices yourself, focusing on taste preferences household members. The most popular and proven seasonings are coriander, garlic, parsley, allspice (peas), dill, celery, tarragon, horseradish, savory.
6. Taste qualities canned cucumbers directly dependent on salt. If you use old or stale products, the granules may not dissolve in water. Crystals, in turn, will begin to squeak on the teeth, spoiling the impression of using the product. Cucumbers will be covered with a white coating similar in consistency to mold.

• cucumbers (length 5-7 cm) - 2.3 kg.
• crushed sea salt - 160 gr.
• sugar (preferably beetroot) - 155 gr.
• citric acid - 2 sachets (about 22-25 gr.)
• purified drinking water - 3.2 liters.
• allspice - 8 peas
• garlic - 8 teeth
• horseradish leaves, currant leaves
• parsley dill

1. Sort the cucumbers, sort them by size and degree of ripeness, wash thoroughly with a foam sponge. Type in a large basin cold running water, place the fruits there for 3-4 hours. After that, collect ice (preferably melted) water in another container, move the cucumbers into it.
2. At this time, start processing the greens. Wash dill, parsley, currant and horseradish leaves to remove all dust and foreign microorganisms. Place the listed ingredients on a towel or paper towel and dry thoroughly.
3. Sterilize jars of soda by boiling them in a saucepan for 5-7 minutes. At the end of the period, dry and leave to air at room temperature so that excess moisture evaporates.
4. Put the washed greens on the bottom of the sterilized jar, start preparing the brine. Mix into one loose compound sea ​​salt, granulated sugar (both beetroot and cane are allowed), citric acid powder. Pour filtered water into the mixture, put the pot on the stove and bring to a boil.
5. When the granules are completely dissolved, turn off the burner, wait 10 minutes, then turn it on again. Boil for another quarter of an hour, then remove from the stove and cool slightly. Put chopped parsley and dill on the bottom of the jar, send currant and oak leaves here. Peel the garlic and cut the cloves into 2 equal parts, send to the container.
6. Lay out the cucumbers, arranging them convenient way(vertically, horizontally, diagonally), pour the fruits with the resulting brine, let it brew for 10 minutes with open lid, then roll up and turn the jars upside down. Cover with a towel, cool until room temperature. Take it to the cellar or basement for at least 1 month.

• fresh cucumbers (length about 7-10 cm) - 1.7 kg.
• fresh dill - 1 bunch
• dill (seeds) - 35 gr.
• horseradish root - 4-6 gr.
• wild garlic - 2 stalks
• hot pepper - 3 gr.
• fine food salt - 155 gr.
• purified water - 2 liters.

1. Sort the cucumbers by size, shape and variety, wash them under cold water, put them on a towel to dry completely. Pour running water into a bowl, add ice cubes, place the fruits there for 6 hours.
2. While soaking is in progress, proceed to sterilize the jars. First, put each of them in a saucepan, pour water and boil. After that, wipe dry, leave until the moisture evaporates. When the soaking time is up, remove the fruit and cut off the “butts”, wash them well with a kitchen sponge to remove bacteria.
3. Take enamel pan, pour salt into it (edible, not sea), add filtered water. Put on the stove, boil so that the granules dissolve completely. After that, pass the pre-chilled brine through 3 layers of gauze.
4. Peel the horseradish root, wash and chop the dill. Place cucumbers on the bottom of the jar, alternately shift them with spices (ramson, pepper, horseradish, seeds and a bunch of dill).
5. Pour the brine into the container, put the pressing circle and oppression. Take the jar to a warm place for 1 week to start and mark lactic acid fermentation. After the specified period, remove the resulting foam, film and mold, add more brine.
6. After updating the composition, take the container to a dark and cold place, the fruits should be thoroughly salted. At the same time, do not forget to remove moldy formations every day and wash the oppression.
7. After about 1 week of salting, remove the cucumbers from the jar, wash them in cold filtered (!) Water. Now place in new (sterile) containers, fill with the brine in which the preliminary preservation was made (first it must be passed through a cotton-gauze filter).
8. When all the cucumbers and spices are stacked, close the jars clean lids. Pour water at room temperature into a wide saucepan, put a jar / jars there, send it to the stove. To prevent the glass container from cracking, it is recommended to put a block of wood or a piece of cloth on the bottom of the pan.
9. When the composition begins to boil, note the time, after half an hour, remove the cucumbers from the stove, cork the jars with tin lids. Turn the containers upside down, cool, then take to a cool place for long-term storage.

• short-fruited cucumbers - 1.8 kg.
• fresh dill - 1 bunch
• garlic - 5 teeth
• red pepper (ground) - 2 gr.
• horseradish root - 5 gr.
• blackcurrant (leaves or fruits) - 5/10 gr., respectively
• tarragon (leaves) - 4 gr.
• fine sea salt - 160 gr.
• drinking water - 2.3-2.5 liters.

1. Pour sea salt into a thick-walled saucepan, add water, put the container on medium fire and bring the mixture to a boil. When the first bubbles appear, turn down the power, simmer the composition until the crystals are completely dissolved, then remove from the stove and cool. Pass the resulting brine through a gauze fabric folded in several layers, wait 1 hour.
2. Sort the cucumbers, leave specimens about 9-10 cm long for conservation. Wash them under the tap, then send them to the basin and soak in ice water (the holding time is about 3-5 hours). After the specified period, wash the fruits again, cut off the “butts”.
3. Peel and chop the dill into medium sprigs, cut the garlic cloves into 2 equal parts. Place the spices at the bottom of the container, add red here ground pepper, currant berries or leaves, horseradish, tarragon.
4. Lay the cucumbers in a vertical way over the entire cavity of the jar, pour in the saline solution, close the nylon lid. Take the containers to a warm place for 2 weeks, wait for the end of fermentation.
5. Remove the film and mold, add the brine to the top, step back from the neck by 3-4 cm. Put the jars in a saucepan, add water, boil for about a quarter of an hour with the lid open. After that, immediately roll up, turn the vessel upside down, cool. Take it to the basement or cellar for 2 months.

• tomatoes - 10 pcs. medium size
• cucumbers - 0.7 kg.
• ground salt - 40 gr.
• granulated sugar - 110 gr.
• horseradish leaves - 5 pcs.
• dill - 0.5 bunch
• parsley - 0.5 bunch
• hot pepper - 1 pod
• garlic - 0.5 heads
• bay leaf - 3 pcs.
• currant leaf - 5 pcs.
• fragrant cloves - 4 stars
• black pepper (peas) - 5 pcs.

1. Wash the tomatoes with cold water, wipe them with a kitchen sponge, dry with a towel. Pass through a meat grinder, after removing the peel. Send the resulting porridge to a thick-bottomed pan, put on the stove, simmer (do not boil) over low heat for about half an hour.
2. Prepare jars: wash them with soda, then boil for 7 minutes, dry. Soak cucumbers in a bowl of ice, preferably melted water, leave for 5 hours. After this period, cut off the ends, wipe with a towel.
3. Wash the dill, parsley, horseradish and currant leaves, peel and chop the garlic into slices. Send the greens to the bottom of a sterile jar, add cloves, peas and hot peppers, bay leaf.
4. mix tomato juice With granulated sugar and salt, wait for the crystals to completely dissolve. Pour the cucumbers with the resulting mixture mixed with boiling water in a ratio of 2: 1. Send the jars to the pan and put on the stove, boil for 10 minutes. Next, screw the containers tin lid, cool and transfer for long term storage.

Like any other business, the preservation of cucumbers has a number of features that must be taken into account without fail. The main rule that you should pay attention to is proper preparation brine, which sets the tone for the whole dish.

Video: a step-by-step recipe for pickled cucumbers for the winter