How to cook pickles for the winter. Pickled cucumbers for the winter in a hot way
Salted cucumbers for the winter almost every housewife cooks. However, often they do not turn out the way she would like. What is the reason, and how to fix it - we will tell you in our article. After reading it, you will prepare only the best winter preparations.
Choosing the Right Cucumbers
Cucumbers should be small enough to fit well in the jar. In addition, young cucumbers are not big size have a sweetish good taste. There are no voids inside, so they crunch perfectly. The skin should have black spikes, pimples. If the fruits have a smooth skin and white spikes, leave them for making salads. To the touch, the fruits of cucumbers should be firm and not bitter. To test this, simply chew on the darkest part.
achieve great taste cucumbers will help high-quality water. If you harvest fruits in spring and "city" water according to the same recipe, then you will get two completely different taste. That's why take clean water from the well. If such water is not available to you, use good bottled water. In extreme cases, you can filter, boil tap water, and insist it on honey or silver. This will greatly improve it taste qualities.
Should you soak cucumbers?
Do it for sure! Soak the fruits of cucumbers for two to three hours, and preferably for half a day. In this case, the cucumbers will become strong and elastic.
Spices.
Each hostess uses her own own recipe. Someone likes it better allspice, some mustard seeds, some cloves. For classic set such spices are suitable: peppercorns, dill umbrellas, horseradish leaves, currant leaves. In addition, you can add basil, coriander, cumin, lovage, tarragon, mint, celery greens, horseradish root, mustard, garlic, currants, cherries and oak leaves. Leaves can be used whole or coarsely chopped. They are laid out on the bottom, and cucumbers are laid on top and covered with lids. In this form, leave them to soak for two hours.
Dishes.
Before laying cucumbers glass jars soak in soda solution, wash thoroughly with soap and water, rinse and pour over with boiling water, dry. For sterilization, you can also bake the container in the oven at a temperature of 110 degrees. Lids should only be sterilized in boiling water.
Be sure to prepare and.
Great for pickling cucumbers rock salt, which gives the complete rich taste. Using a different salt may cause the blanks to simply explode. Another danger that can occur when soft salt is added is that the fruits can become soft. For one liter of water, you will need about 50-60 grams of salt. Cucumber pickle can be hot or cold. Hot brine is a must if you are using vinegar.
Cucumber bookmark.
Large cucumbers are placed at the bottom. In the event that they are too large, then put them in an upright position. Each cucumber should be as close as possible to the other. Put the spices between the layers of cucumbers. You can also put them on the bottom. After pouring the brine, lay out the leaves of horseradish and currant.
Cold salting.
Cucumbers prepared in this way should be stored in a refrigerator or cellar. In a warm room, they will simply swell and explode. This method of salting is very simple - put the cucumbers in jars along with spices. IN cold water stir the salt, pour cucumbers with this brine. Cover the jars with plastic lids heated in hot water. After about a month, the cucumbers will be salty.
Dissolve salt in boiling water, add a few stalks of horseradish and dill, a couple of oak leaves to the brine, boil for a few minutes, pour cucumbers with this brine. Leave them unrolled for a week. After that, add brine and roll up.
A few little tricks:
1. Add a few mustard seeds to the brine. In this case, the banks will not explode.
2. To protect cucumbers from mold will help a few thin slices horseradish to put under the lid.
3. A tablespoon of alcohol will also help protect the container from explosion.
4. Piece oak bark will make the fruits crispier.
5. For better than salting Trim the stems off the cucumbers and pierce them with a fork.
Recipes: pickles for the winter
"Mustard Cucumbers".Ingredients:
Water - 5 liters
- mustard seeds - 520 g
- cucumber fruits - 10 kilograms
- onion - 3 pieces
- a clove of garlic
To prepare the marinade:
Sugar - 2 kilograms
- salt - 320 g
- vinegar - one liter
Cooking:
1. Cucumbers large size Cut in half, remove seeds, cut into cubes.
2. Boil water, add vinegar, pour marinade over cucumbers, leave for one hour. Arrange the cucumbers in sterile jars, sprinkle with finely chopped onions, mustard seeds and garlic.
3. Cover the jars with sterile lids, sterilize them, roll them up, turn them upside down, wrap them up to cool.
Crispy pickled cucumbers for the winter
Ingredients:Bay leaf - 2 pieces
- peppercorns - 6 pieces
- garlic clove - 4 pieces
- cherry and currant leaves - 4 pieces each
- horseradish
- cucumbers - 1.8 kilograms
- dill umbrellas - 1.5 pieces
- vinegar - two tablespoons
For cucumber pickle:
Water - 1.5 liters
- sugar - a tablespoon
- salt - two tablespoons
- hot peppers- 0.3 pieces
Cooking:
1. Lay the cucumbers tightly, alternating them with spices. Put the fuck up.
2. Pour boiling water over, let stand for 10-15 minutes. Drain the water, repeat the procedure again.
3. Prepare the brine: add sugar, salt to the water, let it boil for 10 seconds. Put the capsicum during the boil.
4. Pour the cucumber fruits with brine, add citric acid or vinegar. For bloating, you can add an aspirin tablet.
5. Roll up the jars, wrap them in something warm, cool and put them in the cellar.
Cucumbers marinated in vodka.
Ingredients:
Cucumber fruits - 2 kilograms
- sugar, salt - 2 tablespoons each
- vodka - 50 ml
- water - 1.5 liters
- vinegar - 100 ml
Cooking:
1. Wash small cucumbers, leave in cool water for 3 hours.
2. Put spices on the bottom of the jar.
3. Place all the ingredients for the marinade, except for vodka, in a saucepan, boil.
4. Put the cucumbers in batches for a few seconds, then put them in a jar, pour over the marinade that is boiling, cover with a lid and leave for five minutes.
5. Drain the marinade into a saucepan, boil, pour it into a jar again, cover with lids, leave again for 5 minutes.
6. Repeat the procedure, but before pouring the marinade for the third time, add vodka to the jar, roll it up, turn the jar upside down, wrap it until it cools.
Preparations for the winter - pickled cucumbers
Cucumbers in Polish.Ingredients:
Clove of garlic
- cucumbers - 10 kilograms
To prepare the marinade:
Mustard seeds, allspice - 20 g each
- allspice black pepper - 20 g
- bay leaf - 10 pieces
- sugar - 120 g
- vinegar - 720 g
- salt - 155 g
- water - 9 liters
Cooking:
1. Prepare cucumbers, place in jars in a vertical position along with garlic cloves.
2. Pour all this with boiling brine, cover with sterile lids.
3. Sterilize the jars, roll them up, turn them over, wrap them up until they cool completely.
secret recipe delicious cucumbers.
Ingredients:
Cucumber fruits - 4 kilograms
- bunch of parsley
- cup sunflower oil
- cup table vinegar
- salt - 85 g
- glass of sugar
- head of garlic
- black ground pepper
Cooking:
1. Wash cucumbers. Cut large fruits into pieces, put in a saucepan.
2. Cut a bunch of parsley, send to cucumbers, add salt, a glass of sunflower oil and vinegar, a dessert spoon of black pepper and a glass of sugar.
3. Wait 5-6 hours for the cucumbers to give juice.
4. Take prepared jars, fill them with cucumber slices.
5. Top the jar with marinade, cover with prepared lids, sterilize for 20 minutes.
6. Remove, roll up tightly, leave the jars upside down until cool.
Fast salted cucumbers in the bank.
Ingredients:
cucumbers
- a clove of garlic - 5 pieces
- dried dill seeds
- fresh dill
- coarse rock salt - three tablespoons
Cooking:
1. Rinse cucumbers thoroughly, put garlic and dill on the bottom.
2. Lay cucumbers, dill umbrellas, add salt.
3. Boil water in a kettle, pour cucumbers.
4. Close with nylon caps.
5. Lightly hold the lid on the jar and move it to disperse the salt.
6. Put the cooled cucumbers in the refrigerator. A day later, cucumbers can already be eaten.
Salted cucumbers with apples.
Ingredients:
cucumbers
- currant leaf
- apples
- salt - per liter of water - a couple of tablespoons
- allspice
- horseradish leaf
- dill umbrellas
Cooking:
1. Put cucumbers with spices in a deep container, shift with apple slices.
2. Dissolve salt in water, boil, cover with a plate so that they do not float, leave at room temperature, put in the refrigerator. The next day you can eat cucumbers.
Pickled cucumbers - a recipe for the winter
Pickling cucumbers in a barrel.Ingredients:
Dill
- cucumbers
- horseradish
- garlic
- black currant and cherry leaves
- mint
- tarragon
- celery
- salt
- water
Cooking:
1. Select cucumbers of the same size, rinse them with cool water.
2. At the bottom of the barrel, put a third of all the spices, half of the cucumbers, then put another third of the spices and the rest of the cucumbers.
3. Put the rest of the spices on top. Arrange cucumbers in tight rows.
4. Pour the cucumbers with brine, cover with a clean cloth, put a wooden circle and a load, leave in the room for 3-4 days, take out to the cold and store at a temperature of 0-3 degrees.
As you can see, there are many various ways pickled delicious cucumbers. You can do this in a barrel, a can, or bags. Add your favorite spices and enjoy amazing taste winter harvest!
Description
Good day, dear readers and guests, our delicious and homemade!
Pickled cucumbers for the winter are prepared by almost every housewife. And it is not surprising that how many housewives, so many recipes. Although there is nothing complicated in cooking pickles. After all, the main ingredient in the recipe is rock salt. And what proportion to choose is everyone's business. Everyone's tastes are different. Who prefers heavily pickled cucumbers, someone less.
But I remember one thing, as soon as the season for pickling cucumbers began, it was worth going out into the yard and asking delicious recipe pickles from any grandmother - the answer was unanimous - for a bucket of well water 1 glass with a slide of rock salt. That's all, but how much and how, each hostess chooses for herself.
Ingredients:
- well or spring water,
- fresh cucumbers, medium size,
- garlic,
- horseradish leaves,
- dried and green dill,
- celery,
- cherry and currant leaves,
- coarse salt (only rock).
How to cook:
Well, it’s impossible without pickles for the winter! And for the holidays, and fragrant pickle or? And how to crunch with potatoes!
Friends, why run to the store when you can quickly and easily cook this iconic preparation at home!
I cook pickles every year, but this year our regular reader, Marina, suggested, told me how to cook pickles so that the brine in the jars is transparent!
I have already taken the test and in two dinners my family and I ate almost a whole 3 liter jar. Pickled cucumbers using this method are crispy, crunchy and delicious! I don’t open cucumbers so early, but the photo shoot had to be done!
So, you can pickle cucumbers in large saucepan, 3 liter jars, bucket. The main thing is not in plastic containers. I used to pickle cucumbers in jars.
If you buy cucumbers for pickling, buy greens for pickling in addition. These are horseradish leaves, celery, dill (I often put dry). Cherry, grape, currant and oak leaves can be looked after in any yard. Well, garlic, and for those who like it a little sharper, I advise you to buy a couple of pods hot pepper.
And salt, the usual stone, which is sold in any store.
Do not rush to lay cucumbers immediately in jars. To make cucumbers excellent, they must be immersed in cold water for several hours. And it is desirable if you change this water at least an hour later.
When I pickle cucumbers in a large batch, I pour them into a large basin and let them float. 
After the cucumbers are saturated with moisture, I wash them thoroughly under running water and take the basin to the kitchen. It is advisable to prepare the jars in advance - wash well and pour over with boiling water. IN clean jars, at the bottom, spread the greens - a piece of celery, horseradish, a couple of leaves of cherry, oak, currant. A sprig of dill, a couple of cloves of garlic and a whole gram of hot pepper. I don’t know, but I like to add more to pickles and bay leaves.
Do not put a lot, otherwise, when there is an excess of grass, cucumbers are obtained with a rich herbal aroma. 
And we put cucumbers. The layout can be any - chaotic or, like mine, in a vertical position, and then in a horizontal position. It seems to me that this way more cucumbers fit in a jar.
We fill the jars with cucumbers not quite to the brim, since we still need to lay out the greens in the same order as at the bottom. Done, move on to the saline solution.
The calculation is as follows - for 10 liters of water we take 250 gr. salt. How to calculate how much brine is needed? I pour water without salt into jars of cucumbers, then drain it and measure it. For example, for one 3-liter jar, I need 1.25 liters of water. Salt need 32 gr. or 2 tbsp. spoons, but without a slide. It turns out that I need salt for one jar of 2 tbsp. spoons.
Filling banks brine, I cover with plastic lids and forget about them for 3 days. The fermentation time of cucumbers depends on the temperature in the room. At 25-27ºС, 3 days will be enough for cucumbers, but at 24ºС, the process can take up to 5 days.
It is advisable to place a jar of cucumbers on a plate or, as I did, immediately in a basin. During fermentation, the brine will be asked to come out and, in order to avoid unpleasant surprises better to be safe. During these three days, foam will appear on the cucumbers, and in the future, mold. This is not something to be afraid of - this is normal. Only here the main thing is not to miss the moment of completion of fermentation.
On the last third day, take out one cucumber and try it. If you like it to taste, it will crunch, you can proceed to the last step. 
Drain the brine into large saucepan. And let it boil. At the same time, we put clean water to boil - a simple kettle with ordinary clean water. 
In the meantime, we take each jar of cucumbers without brine and rinse the cucumbers thoroughly with running water. We wash the cucumbers thoroughly several times so that all the mold is washed off from the bottom.
Now pour into each jar boiling water, not brine. Cover with a lid and let the cucumbers warm up for about 10 minutes. So that the jars do not burst, place them on a wooden surface (cutting board).
After that, drain the boiled water from the jars and fill it with boiling sour brine to the brim. Cover with sterilized lids and roll up. We wrap the jars in a blanket and leave them there for a day. In general, before cooling.
At first, the brine in the jars will be slightly cloudy, but after a couple of days the brine will become clear, transparent. 
The pickles come out crunchy, crunchy, and the brine is delicious! 
These are delicious crispy pickles I prepared for the winter without a bite, without aspirin!
Friends, pleasant hassle you in the kitchen and until new recipes! having settled on Chekhov, it can be considered established that the most the best snack after drinking a glass - this is a pickle. And if we recall the role of brine in relation to the same glasses, then salted cucumbers is alpha and omega household. Mistresses are busy, coming up with new recipes for pickling cucumbers at home. All sorts of cucumbers are popular, both salted and lightly salted, with and without herbs. They can be prepared for the winter, and simply salted in a jar in the summer, so that in a couple of days you can already start dragging salted ones from there, and then increasingly stronger and pickles. And not only under a glass, but for a pickle, or a cold drink, or a salad, or - so chew.
There are many salting methods, but these are actually variations on the two main methods: hot and cold. Yes, and containers in which salting is carried out directly can be varied, such as a jar, or an enameled bucket, or a barrel, or something else made of glass, enamel or wood. Choose any method and any container, you still have time for salting.
The main provisions that will help you make high-quality pickling cucumbers for the winter.
1. Cucumbers for pickling should be taken fresh, preferably freshly picked. They are immediately visible on the market, and if you have the opportunity to take cucumbers from the garden or cottage, then here you will not be mistaken.
2. When buying cucumbers for pickling, choose the variety "Rodnichok" or "Nezhinsky", this is the most suitable varieties for workpiece.
3. Before pickling, cucumbers must be washed, after which they must be poured cold water for 6-8 hours, and it is necessary to change the water every hour. But you get cucumbers without a trace of bitterness, sweet and full.
4. Before pickling, cucumbers are sorted by size - aesthetics should not be ignored. They need to be salted different utensils, for the same reasons. It should be beautiful, although tasty - first of all. When sorting, discard cucumbers that are soft or have damaged skins. Only strong, firm, healthy ones are suitable.
5. You should not use chlorinated water for salting - you will have to throw everything away. So it's not worth the trouble.
6. Thoroughly wash the dishes in which the cucumbers will be salted, and it is generally better to sterilize the jars.
7. Be sure to stock up on oak, currant and cherry leaves if you want the cucumbers to crunch and give off a pleasant spirit. And in order to protect the cucumbers from the formation of voids, put green grapes or grape leaves with them. Of course, the leaves are thoroughly washed and dried. If the grapes were sprayed, then do not take the leaves, you cannot wash them.
8. At the end, when the cucumbers are already pickled, lower them into the cellar, or, if there is no other way out, put them in the refrigerator, because the ambient temperature should be around zero.
Whichever method seems most suitable for pickling cucumbers, the set of spices remains approximately the same, unless otherwise stated. The list is given based on pickling cucumbers in one 3-liter jar. So:
Garlic, 5-6 medium cloves;
Dill with seeds, the so-called "umbrella", 2 pieces;
Horseradish root 5-6 cm long;
Bay leaf, 2 leaves;
cherry leaf and blackcurrant, 2 leaves;
Oak leaf, 2-3 leaves;
Vine leaf, one;
Hot pepper, half a pod;
Black peppercorns, 10 peas;
Mint, tarragon, basil, savory - to taste and choice.
Now consider the main methods of pickling cucumbers and their varieties.
Hot pickling of cucumbers
Recipe hot salting cucumbers in jars
Prepare jars, preferably sterilize. At the bottom of each jar we put leaves, garlic, spices. Then we put the cucumbers in the jar as tightly as possible. First, we put it vertically, then, where the can narrows, we lay it across, and, as it turns out, if only it is tight. We put the same portion of spices on top or in the gaps as at the bottom of the jar. hot water pour directly into prepared jars with cucumbers, leave them with water for 3 minutes. Then carefully drain the water. Again, pour boiling water into the jars, this time we keep them with water longer, up to 5 minutes. We drain the water for the second time, and in its place we pour boiling brine, in which 30-35 g of salt falls on 1 liter of water. Immediately after this procedure, the jars are covered with sterilized lids and rolled up. As expected, the banks are turned over and carried out in cool place because they need fast process cooling.
Recipe for pickling cucumbers in jars, the second hot method
This recipe is longer in time, but it is good that the ripening process of pickled cucumbers can be controlled. Prepare the jars as usual and fill them with spices and cucumbers in the same way as you are used to doing it always. And prepare the brine at the rate of 30-35 g of salt per liter of water. And now the differences begin. We fill the jars with a boiling solution, and leave them in the heat of 25-30 degrees for several hours. For a day or, in extreme cases, for a day, no longer. Then lower them into the cellar for about a week, or 8 days. It should be cool there, about 10 degrees Celsius. This is where the time has come to try the cucumbers, to check how pickled they are. When you consider that they can be rolled up, proceed to the next stage of work. Cucumbers, after the brine has been poured into a common pan, remove and put in a large clean bowl, and wash and sterilize the jars again. Put cucumbers in them again, and take fresh spices, discard old ones. Boil the brine and fill them with jars, after which, as expected, roll up, turn over, and send for quick cooling. Note to yourself that the pickle from these cucumbers is an independent value. It is delicious, you can cook pickle or hodgepodge on it, and it helps with a hangover.
Recipe for pickling cucumbers in jars, the third hot way
Ingredients:
Cucumbers, 3.5 kilograms;
Oak and cherry leaves;
stalk of celery;
Hot peppers in pods;
Parsley;
Dill in a bunch and with seeds.
Here the beginning is traditional, the only difference is that we will pickle in a five-liter jar. Cucumbers are washed, selected by size and poured with very cold water for 2-3 hours. For salting it is worth taking small cucumbers grown on open field. During this time, a jar is prepared, cleaned, washed and spices are laid out at hand. First, 1/3 of the spices are placed in the jar, then half of the cucumbers are laid on them, on which the second third of the spices are placed. The rest of the cucumbers are laid on it, and, finally, the last third of the spices.
We prepare the brine: for 5 liters of water we put 5 full tablespoons of salt and 200 g of table 5% vinegar. Boil for a few minutes, then carefully pour the jar of cucumbers. We close the jar with a lid and leave it uncorked for 1-2 days. Once the color of the cucumbers has changed, they are considered ready to eat. It was you and I who made the salting salted cucumbers. Store them in the refrigerator, closed with glass or other lids. No need to roll.
Pickling cucumbers in a cold way
Recipe cold salting cucumbers in jars
We prepare jars, as always, we place cucumbers with spices in jars in the usual way. Cucumbers can be sprinkled mustard powder not to get moldy.
We prepare separately cold brine. It is prepared like this: take 50-60 g of salt and dissolve it in one liter of water. All this salt is poured a small amount boiling water, and bring the salt to complete dissolution. Then the rest of the water is added cold, it is advisable to cool it further so that it is closer to ice in temperature.
So, fill the filled jars with cold brine, then cover them with gauze and leave for one or two days in a hot place, at a temperature of 25-30 degrees Celsius. Then, as we are used to, we lower the jars into the basement or cellar for 10-12 days. The temperature should not be higher than 5 degrees. If the temperature in the cellar is about 17 degrees, then you should not keep it longer than 8 days so that the cucumbers do not become empty. In order to more accurately determine the moment of readiness, try, and again - try the cucumbers. At the end of fermentation, add the brine to the top, close the jars tightly and put them in the refrigerator.
Recipe for pickling cucumbers in jars, the second cold method
Ingredients:
Cucumbers are small, 2 kg;
Dill, including with seeds, 2 "umbrellas";
Garlic, one clove;
Blackcurrant leaves, as well as cherries, 5 leaves each;
Horseradish root, or leaf, weighing 20 g;
Black bitter pepper, 8 peas;
Salt, 75 g;
Vodka, 50 g;
Water, one and a half liters.
So, we will produce pickling cucumbers without vinegar. Vinegar is in the marinade, and we salt. Let's prepare the cucumbers: rinse, pour over with boiling water, then soak in water for 2-3 hours. Pour ice into the water so that it is melted and very cold.
While the cucumbers are soaking, prepare a 3-liter jar. Wash it, sterilize it and dry it. We prepare the brine at the rate of 50 g of salt per 1 liter of water. Let's cool it down. After the allotted time, we put cucumbers in a jar, shifting them with spices and leaves and herbs. Ready banks pour cold brine, then add vodka there and tightly close the jars with plastic lids. After that, we immediately take the jars to the basement or put them in the refrigerator. There they will be stored until they are eaten. Such cucumbers are good because they have a bright natural color and are stored for a long time.
So far, we have considered ways to pickle cucumbers in jars, now let's do it in a different way.
Recipe for pickling cucumbers in a barrel
Actually, the barrel should be oak, but where can you get it now? Have to use plastic barrels. First, it is thoroughly washed and dried, then rubbed with garlic from the inside. We prepare cucumbers and spices in the usual way, after which we begin to put it all in a barrel. We put in layers: a layer of cucumbers, a layer of leaves and spices. oak leaves must certainly be present. Separately, we prepare the brine in the calculation of 900 g of salt in 10 liters of water. By the time of pouring, the brine should be cold. So, fill the stacked cucumbers with spices with cold brine. Cucumbers are covered with a cloth or gauze, then a wooden lid is placed and pressed down with some kind of weight. For several hours, the barrel is left warm, about 20 degrees Celsius, and then lowered into the cellar, into coolness and silence. Cucumbers ripen there for about a month. To prevent mold, it is advisable to lightly sprinkle cucumbers with mustard powder, or put a little sugar beet. But if mold appears on the surface of the brine, it must be constantly removed.
VIDEO RECIPE OF CUCUMBERS FOR THE WINTER
Recipe for pickling cucumbers without brine
There is a very interesting dry pickling of cucumbers, which we will now consider.
Ingredients:
Cucumbers, 10 kg;
Salt, 3-4 kg;
Dill, large bunch.
It has a special role here that the cucumbers are fresh, dense and without damage. They are not washed, but they take a clean, dry towel and thoroughly wipe each cucumber. We thoroughly wipe the dishes in which we will produce salting and pour a layer of salt 1 cm thick on the bottom.
We spread the cucumbers vertically and sprinkle them with dill, previously chopped. We completely cover the stack with cucumbers and dill with salt, just as we salt the fish. For a dense layer of salt, shake the dishes, and continue this process until the end, until all the cucumbers and all the dill are used up. Sprinkle salt on top with an additional layer so that the cucumbers are not visible. We put the dishes with cucumbers in salt in some cool and dry place. Pickled cucumbers in an unusual way, differ in elasticity and aroma. But do not lose sight of the fact that before serving, such cucumbers need to be soaked for at least a day. Water should be cold and clean, and it should be changed more often.
salting recipe cucumbers in cucumberzah- exotic
As you can see, you can pickle cucumbers as you like: in a cold way, and hot, and with brine, and without it, and even in some exotic ways like “cucumber in a cucumber”. Perhaps you can come up with something else. The classic remains anyway. This is a light-salted, medium-salted, and salted cucumber. Variations are welcome.
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.
- 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.
- 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.
- If you are focusing on a variety of cucumbers for pickling, give preference to Ryabchik, Vyaznikovsky, Dolzhik, Nezhinsky, Borshchagovsky. In cases where a decision is made to preserve vegetables for the future, choose only those fruits that grow in open ground. Greenhouse cucumbers, in turn, are tasteless and watery, they are categorically not suitable for pickling.
- 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.
- 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.
- 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
- 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.
- 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 napkin, dry thoroughly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- After about 1 week of pickling, 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).
- 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.
- 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.
- 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.
- 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”.
- 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 ground pepper here, currant berries or leaves, horseradish, tarragon.
- Lay the cucumbers in a vertical way throughout the cavity of the jar, pour in saline solution, close nylon cover. Take the containers to a warm place for 2 weeks, wait for the end of fermentation.
- 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.
- 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.
- 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.
- 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.
- 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 cooking brine, which sets the tone for the whole dish.
Video: a step-by-step recipe for pickled cucumbers for the winter
In today's issue, we continue the theme of preparations for the winter. Previously, we considered . Crispy cucumbers!
We decided to continue the theme and show you the most simple recipes pickled cucumbers. And for those who find it difficult, we have prepared step by step photos and description. We are sure you can do it!
How to pickle cucumbers for the winter in jars with vinegar per 1 liter jar?
For pickling cucumbers according to this recipe, you need to take:
- Cucumbers - 600 g
- Peppercorns - 5 pcs.
- Bay leaf - 2 pcs.
- Garlic - 2 cloves
- Vinegar 9% - 3 tbsp. l.
- Water - 1 l
- Sugar - 4 tbsp. l.
- Salt - 2 tbsp. l.
- Dill, currant leaves, cloves
We start by preparing all the ingredients, laying out. Soak cucumbers in cold water for 2 hours.
Now let's prepare the spices. We clean the garlic, wash the greens, and then put it all on the bottom of the jar.
Now we take cucumbers and put them tightly in a jar. Now boil water and pour cucumbers with it. We keep them in boiling water for 10 minutes, drain the water, boil again, pour it and keep it the same for 10 minutes.
After that, pour the water into the pan, add salt, sugar and boil. As soon as the brine boils, pour it into jars. Add vinegar and roll up jars with lids. After that, turn them upside down, cover with a towel and set to cool.
As soon as the jars have cooled, we remove them for storage.
Salt cucumbers in a cold way
Pickling cucumbers in a cold way is good first of all for those who take up such a thing for the first time. Here you can not roll up the jars, but close them with plastic lids.
- cucumbers - 2 kg
- garlic - 6 cloves
- cold water - 1.5 liters
- salt - 3 tbsp. l.
- granulated sugar - 1 tbsp. l.
- horseradish leaves - 2 pcs.
- dill
We start by soaking cucumbers in cold water for two hours. At this time, prepare the brine. We put salt and sugar in water, boil and set to cool.
My greens, cut it coarsely. We clean the garlic and put it all at the bottom of the jar
Now we put cucumbers in jars and fill them with cold brine.
We close the jars with lids and put them in the refrigerator. After 12 hours, the cucumbers will become lightly salted, and then salty.
Pickling cucumbers with citric acid in a 3 liter jar
for a 3 liter jar we need:
- cucumbers - 2 kg
- horseradish leaf - 1 pc.
- garlic - 4 cloves
- bay leaf - 2 pcs
- dill
brine for 1.5 liters of water:
- salt - 1.5 tbsp. l.
- sugar - 1.5 tbsp. l.
- citric acid - 1.5 tsp.
Wash the cucumbers well and cut off the tips on both sides. We put greens, garlic, spices in a jar and tightly lay cucumbers. Fill with bottled water and leave for 15 minutes. Then we drain.
Preparing the marinade: add everything to the water necessary ingredients and boil. Then we pour hot pickle in a jar and roll up the lid. Turn the jars over and leave to cool. After everything has cooled down, put it away for storage.
Salt cucumbers in their own juice
Wash cucumbers for pickling, dry, peel garlic. Choose large cucumbers and three of them on a grater.
We take a jar and put spices on the bottom. Dill, garlic, pour a tablespoon of salt and add some grated cucumbers.
Add another layer of cucumbers, then again grated, again a layer of cucumbers and grated again - and so on to the very top.
At the very top we put grated cucumbers, a spoonful of salt, a clove of garlic and close with a leaf of horseradish.
We close the jar with a plastic lid and put it in the refrigerator.
How to salt cucumbers with simple salting (regular recipe)
This is an easy pickle recipe for beginners.
Take the following ingredients:
- Cucumbers - 1.5 Kilograms
- Peppercorns - 4 pcs.
- Garlic - 3 cloves
- Horseradish leaves - 2-3 pcs.
- Dill
- Salt - 150 Grams
We prepare everything you need for salting. My cucumbers and cut off the tips on both sides.
We take three liter jar put horseradish leaves on the bottom, you can put currants. Next, put the dill, garlic and lay the cucumbers tightly.
Pour a glass of salt on top and pour cold water. Close plastic lid and leave for a couple of days.
After this time, pour the brine into the pan, boil and pour hot back. We roll up the lid and remove to cool.
Everything, our pickle is ready.
Even more recipes:
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