How to pickle cucumbers in a simple way. Salty, green, spicy and crunchy

Pickled cucumbers are an integral part of the winter diet. They are good both on their own and in a variety of salads and snacks. In this article, we will look at the most popular salting methods.

Each of us loves to eat something tasty. Pickled cucumbers are an excellent solution both for solo consumption and as part of various salads. We offer the best recipes for winter preservation

To pickle cucumbers in this way, you will need:

• cucumbers;
• jars washed and dried in advance;
• cold water (not from the tap);
• salt: 2 tablespoons per 1 liter of water;
• a pair of horseradish leaves;
• a few peeled garlic cloves;
• black peppercorns;
• dill;
• dry mustard;
• Chile;

Before you start the preservation process, you need to stock up on jars and lids that are suitable in size. Covers can be taken both kapron and metal. However, the latter may have consequences in the form of corrosion of the metal inside and out.

Before proceeding with preservation, soak the cucumbers in cold water for 3 hours (for those bought in the store, the time should be increased to 6 hours). Thanks to this simple operation, the vegetables will collect the required amount of water and will not later get it from the brine, which will allow the liquid to remain in the right amount. After soaking, rinse the cucumbers with running water.

Wash lids and jars. It is not necessary to sterilize them, but it is recommended to at least pour boiling water over them.

Put the cucumbers in jars, add greens. It is also at this stage that seasonings should be used: mustard, garlic, pepper, chili.

Take a saucepan, fill it with water. For every liter, add two tablespoons of coarse salt. Thus, for a three-liter jar, you will need one and a half liters of liquid and three tablespoons of salt. Stir the resulting solution, let stand. In no case should the thickening of salt be poured. Next - fill up to the neck, cover with plastic lids and leave in a cold place.

A couple of times a week, check the canning for mold on unbrine-coated cucumbers. Each of them must be completely filled with brine! If there is too little liquid, then it should be poured to the very edge of the jar (the composition of the solution remains the same: two tablespoons of salt per liter of water)

You don't have to worry about fermentation. This is fine. The colder the place in which you store the preservation, the longer it will take for the fermentation process. On average, it takes 35-40 days.

To make your cucumbers tasty and crispy, follow the recommendations:

• For even salting, put cucumbers of approximately the same size.
• The oak leaf will give the vegetables a crunchiness.
• Don't stack the cucumbers too close together or they will lose their crispness.
• Use rock salt, fine and iodized cucumbers will be too soft.
• Cut off the ends, so you can protect yourself from nitrates.

In hot jars without vinegar under iron lids

Hot pickling of cucumbers is a technique that has been passed down from generation to generation. This simple but time-tested recipe can prepare delicious cucumbers for the winter. You will need (for one liter jar):

• cucumbers - 800 grams;
• garlic - 8 cloves;
• horseradish root - a piece 2-4 centimeters long;
• peppercorns;
• dill - 2 umbrellas;
• 2 leaves of currant and cherry;
• horseradish leaf;
• liter of water;
• salt - a tablespoon with a slide.

First of all, sort out the cucumbers. They should be dense, with intact skin. Rinse them with running water and trim the ends on both sides.

Soak cucumbers in cold water for 3-4 hours. At this time, sterilize the jars and boil the iron lids.

We wash dill, cherry and currant leaves, horseradish root and leaves. Horseradish leaves are cut into small pieces. We repeat the same with the root. We clean the garlic.

At the bottom we put pepper, currant leaves and cherries, add half a portion of dill, garlic and horseradish leaves.

We stack the cucumbers as tightly as possible, trying to minimize the free space inside the jar. Put the remaining garlic, dill and horseradish on top.

To prepare the brine, add salt to the water and mix thoroughly. Pour in the solution. Cover it with a lid and send it to a cold room or refrigerator. Should be kept for 1-2 days.

Drain the brine into a saucepan, add half a glass of water to it and bring to a boil over high heat. Fill jars with cucumbers with this solution.

We tightly twist the jars and turn them upside down, wrap them with a warm scarf or scarf and keep it that way for 10-12 hours. Then we take it out for storage in a dark place.

Pickles for the winter for storage in the apartment

Not everyone has the opportunity to store canned goods in the basement, so recipes for storing vegetables in an apartment are popular with many lovers of pickles. We present the simplest and most delicious of them.

Before starting the salting process, be sure to sterilize the lids; the jars themselves can simply be rinsed with boiling water.

Lay the spices on the bottom, which are included in the so-called "picking broom", which can be bought at a specialized store or on the market. You can also add a horseradish leaf or tarragon to add crunchiness to the cucumbers. Cut all spices as small as possible.

Tamp the cucumbers into jars, try to keep as little free space inside as possible.

Prepare the brine: for a ten-liter bucket of water, you will need 3 cups of salt. Mix the solution well and pour over the cucumbers. Leave them for two or three days.

On the third day, pour the brine into the pan. Since the cucumbers sank, we take one jar and report from it to others. Make sure the vegetables are tightly packed together.

Pour the cucumbers twice with boiling water, let it brew for five minutes. Boil the brine, pour it out so that the solution completely covers the vegetables. We close the jars, turn them over and send them to the heat for the night. After that, we transfer to the darkest place in the apartment.

The most delicious recipe for crispy pickles

Of course, every housewife considers her recipe to be the best. However, we will share with you the method of pickling cucumbers, which can easily become your favorite. Cucumbers are crispy, spicy, slightly sweet.

For one liter jar you will need:

• one and a half liters of water;
• salt - 50 grams;
• sugar - 100 grams;
• vinegar 9% - 100 milliliters;
• cucumbers - 1 kilogram;
• onion - 150 grams;
• bay leaf - 20 grams;
• black pepper to taste;
• bunch of dill.

Cut the onion into rings, lay it on the bottom of the washed jar. Add black pepper and dill.

Rinse the cucumbers thoroughly under running water, cut off the ends. Pack tightly into jars.

For the marinade, boil water, add salt, sugar and vinegar to it. Pour jars of cucumbers with hot marinade. Pour water into a saucepan, bring to a boil and put a jar covered with a lid there so that the water is up to the level of half the container. Sterilize for ten minutes. Do not be alarmed if the cucumbers change color, this is normal.

We take out the bank and roll it up. We store it in a cool dark place.

On the topic of canning for the winter:

1. Pickled Tomatoes - 11 Delicious Tomato Recipes

We offer you the simplest, but at the same time delicious recipe for pickling cucumbers without sterilization.

Ingredients:

• fresh cucumbers;
• dill;
• horseradish;
• bell pepper;
• cherry and black currant leaves;
• garlic;
• vinegar essence;
• coarse salt.

In order for the cucumbers to be firm and crispy, pre-soak them in cold water.

In carefully washed jars, put a leaf of horseradish, dill, one leaf of cherry and black currant. We put cucumbers on the greens, it is better to take small vegetables. We cut the bell pepper into pieces and send it there.

Peel the garlic and place directly in slices in a jar around its perimeter. Place dill on top of cucumbers.

Boil water. Pour cucumbers into it, wait ten minutes, then pour the brine into the pan and bring to a boil again. Refill the jar with liquid. Repeat this procedure again.

Prepare a saline solution. Put the drained water on fire. Add one tablespoon of salt and sugar to it. Add some water to replace the evaporated.

Now add 1 teaspoon of 70% vinegar essence.

Fill the jars to the top with boiling brine and roll them up. Turn upside down and carefully wrap. This is necessary so that the contents warm up well. After all, we prepare our pickled cucumbers without sterilization and, therefore, this is very important.

Store the finished preservation in a cool dark place.

Salted cucumbers for the winter with mustard

This recipe is sure to please spicy lovers. And it is very easy to make such a pickle! For this you will need:

• cucumbers - 10 kilograms;
• garlic, it is better to take young - 150 grams;
• dill;
• cherry and horseradish leaves;
• bitter red pepper;
• water - 5 liters;
• mustard powder - 150 grams;
• peppercorns.

As with any other method of pickling cucumbers, soak them for six hours in cold water. Boil water in a saucepan and cool it to room temperature. Pour salt into it and stir until the crystals are completely dissolved. Sterilize jars and lids. Put spices and seasonings at the very bottom of each jar. Place cucumbers on top. Pour in brine, add one heaping tablespoon of mustard on top. Close the jar with a capron lid and store in a dark place. Vegetables will be ready in about a month.

How to salt correctly: secrets and rules

Many housewives think that preparing delicious pickles is a difficult task. However, there are no difficulties in conservation if you follow some recommendations.

• Choose good quality cucumbers. Of course, the most ideal option would be if you grow them in your own garden. Store-bought ones will work though. Give preference to small cucumbers, because they are better salted and denser in the jar. Try to use only young vegetables for harvesting. They should feel firm to the touch and not too dark.
• It is better to pickle cucumbers in clean well water.
• Use your favorite spices. It is better not to spare them, because they will give the vegetables a unique taste and aroma.
• For conservation, rock salt is best. Thanks to her, the vegetables will have a full and rich taste.
• To keep the jar from exploding, add one tablespoon of vodka to it.

Delicious food is one of the secrets of a happy life. And homemade preparations can be safely attributed to the category of delicacies! Now you know the best recipes for pickles and you can easily please your loved ones with tasty and healthy preservation.

My family simply cannot imagine their life without conservation - jar after jar scatters with potatoes, barbecue or at gatherings with friends.

I am especially good at pickling cucumbers, so I will share my secrets with you so that the cucumbers turn out to be of the highest standard even for the first time.

If you follow all the subtleties and do not deviate from the recipe, then you can boast the title of the best hostess who prepares a delicious and crispy snack!

Pickling cucumbers has essentially two radically different recipes that differ in the way they are salted - hot or cold. I prefer the second option, which I inherited from my grandmother - there is no need to mess with the brine. What to choose for yourself is a matter of your taste.

Before I found my cucumber pickle recipe, I had to try an unthinkable number of different options. The first time I did not get anything worthwhile. As it turned out, the problem was not in the cooking method, but in the vegetables themselves. Either I chose the wrong cucumbers, or I prepared them the wrong way. So I returned to my grandmother's recipes, learning how to select the right ingredients.

Little salting tricks

Therefore, before you figure out how to pickle cucumbers, check out a few (but very important!) Tricks:

• If you want delicious pickles, the recipe will not be the most important. It is much more important to buy fresh vegetables, preferably only harvested from the garden. I am lucky in this regard - all the greenery I grow in my small garden.
• Only pimply vegetables are suitable for pickling cucumbers. In my experience, the best varieties are Rodnichok and Nezhinsky. Although any will do - most importantly, with pimples.
• It is extremely important that the vegetables are the same size. This is unprincipled, but otherwise the pickling of cucumbers will be uneven.
• Ideal if you can use spring or well water. In extreme cases, a purchased one is suitable - it must be non-chlorinated. Therefore, never use tap water.
• Trim the bottoms of the cucumbers and soak them in cold water. In most cases, they advise for 2 hours, but I leave them for 6-8 hours. A little trick: the water must be replaced with fresh water every hour and a half.
• So that the vegetables are salted evenly, stack them vertically in jars. Do not tamp too tightly - the appetizer will not come out crispy. But this is the most important feature!
• With the cold method of salting, the jars can simply be washed, but with the hot one, do not forget about steam sterilization.

Cold pickled cucumbers

For a three-liter jar we need:

• Cucumbers - 2 kg
• Umbrella dill - 2 pcs.
• Cherry leaf - 2-3 pcs.
• Oak leaf - 3-4 pcs.
• Blackcurrant leaf - 2-3 pcs.
• Grape leaf - 2 pcs.
• Garlic - 5 cloves
• Black peppercorns - 10 pcs.
• Water - 1.5 l
• Salt - 80-90 g

Other spices or herbs according to inspiration and to your taste. It can be mint, tarragon, basil, savory. If you like bright green cucumbers, like fresh ones, then add an additional 50 g of vodka to the jar.

Cooking

1. At the first stage, wash vegetables and herbs, cut off the tips of the cucumbers and soak them, as described above.

2. Cooking cold brine

To do this, heat some water and dissolve salt in it. To make it easier to calculate the required amount of salt for a large amount of preservation, take 50-60 g per liter of liquid from the consumption. When the salt has dissolved, fill it with ice water and filter the resulting brine.

3. Now you need to lay the cucumbers. To do this, we divide our greens and garlic into several parts and alternate with vegetables. Leaves should be at the very top. We fall asleep pepper.

Many close jars with plastic lids immediately. But I advise you to leave the preservation to ferment for a day or two at a temperature of 25-30 degrees, covering the jars with gauze. Then we hide the jars in a cool place with a temperature not higher than +1 degree for 10-12 days.

The access of oxygen is an important point in order to get delicious cucumbers. At the end of the fermentation period, we begin to try our snack. When ready, add brine (if necessary) to the top and close the jars. I buy special lids for hot dishes, which must first be dipped in boiling water for thirty seconds, and only then closed.

Preservation should be stored at temperatures up to +4 degrees, that is, in a cellar or refrigerator.

Pickling cucumbers with tomatoes in a hot way

I also have an interesting recipe for pickling cucumbers with tomatoes. I always close them together - it's easier and much tastier. You need the following ingredients for a three-liter jar:

• Cucumbers - 1-1.5 kg
• Tomatoes - 1 kg
• Dill umbrella - 3 pcs.
• Carnation - 5 pcs.
• Blackcurrant leaf - 5 pcs.
• Bay leaf - 2-3 pcs.
• Salt - 4 tbsp.
• Sugar - 3 tablespoons
• Black pepper, peas - 10 pcs.
• Table vinegar (9%) - 3 tbsp.
• Water - 1-1.5 liters.

Cooking

1. We sterilize jars with steam

If someone has not done this, then everything is very simple. A large pot is placed and water is boiled. Above you need to install some kind of grid. We take a clean dry jar, turn it over and put it over boiling water. Carefully remove after about 10 minutes.

2. We prepare cucumbers in the same way as the previous recipe. Then we lay them in layers alternately: greens, cucumbers, tomatoes. Put peas and bay leaf on top.

3. Now boil water in an enamel bowl. Pour into jars and leave covered for 10-15 minutes.

4. Drain the water back into the pan. To prevent the contents of the jar from falling out, it is best to use a special plastic lid with holes.

5. Boil water a second time and pour into a jar. Add vinegar and roll up the jar with a lid. We quickly turn the jar over, wrap it with a blanket or something warm. After a day, we remove the preservation in a dark and dry place.

In general, and all the wisdom to have a tasty and crispy snack on your table in winter. I hope you find my recipe for pickling cucumbers useful, and you will please your family. Good luck with your cooking!

Salting is a popular way of harvesting vegetables for the winter, including crispy cucumbers that go well with any dish. Pickling cucumbers for the winter is dozens and even hundreds of different recipes that differ in the amount of salt, seasonings used and salting methods.

In order for the harvesting of cucumbers for the winter to be successful, as always, you need to carefully approach the issue of choosing vegetables. Cucumbers should be strong, without damage. Therefore, harvesting cucumbers on the day of harvest from the garden is considered optimal. It is also advisable to sort the cucumbers by size so that they are equally saturated with salt and seasonings.

You should be aware that chlorinated water is not a suitable option for salting. Of the spices, experienced housewives advise currant, cherry and oak leaves. You can also use grape leaves, bay leaves, garlic, onions. Before pickling, it is recommended to soak cucumbers and change the water to get rid of bitterness.

The main type of preparation, except for, is salting in hot and cold ways.

A hot way to pickle cucumbers in jars.

Spice leaves are laid out at the bottom of the jars, then the cucumbers are tightly packed. Cherry, currant, etc. leaves can also be reported between cucumbers. Then the cucumbers are poured with boiling water and covered with sterilized lids, wait 3 minutes and drain the water. Then the cucumbers are poured again and wait 5 minutes. Next, the water is drained and poured with boiling brine with 30 g of salt per liter. Banks are rolled up and cooled.

There is another recipe. Cucumbers are poured with boiling brine and kept for a day, and then put in the basement for 7-8 days. When the cucumbers are ready, the brine will need to be drained into a saucepan, the jars washed and sterilized. Cucumbers will need to be laid again with a new portion of spices and pour boiling brine (drained). It remains to cork with lids and refrigerate. In both cases, it is recommended to cool quickly.

A cold way to pickle cucumbers for the winter.

Cucumbers with seasonings are placed in jars, poured with a cold solution - 50-60 g of salt per liter. To obtain a brine, the salt is dissolved in a small volume of water, and then poured into cold water. Then you should cover the jars with gauze and wait a couple of days to roam. Next, the jars are placed in a cool place for a week and a half at a temperature of 1-4 degrees or for a week at a temperature of 17 degrees. When the fermentation process is completed, you need to add the brine and cork the jars without sterilization (hermetically). Such cucumbers are stored at a temperature not exceeding 4 degrees.

Pickling cucumbers for the winter can be done according to other recipes. For example, cucumbers can be salted in barrels - not only oak, but also plastic. The method of pickling cucumbers in bags is also popular.

Pickling cucumbers for the winter is not so difficult, but rather troublesome. You have to be well prepared. Buy or harvest a good harvest of the cucumbers themselves, prepare 3 liter jars, greenfinch, spices. And all this should be in a fairly large amount, because you should not bother because of one - two, three liter cans.

As a result, we need to choose such a recipe in order to get delicious, crispy, pickled cucumbers at the output. Means what? We must approach this issue responsibly, and always with a good mood.

In this article, you will learn a few secrets that have been used for a long time, they have already been tested. Also, several good recipes for pickling cucumbers for the winter will be given.

How to properly pickle cucumbers for the winter with the result - delicious, crispy, pickled cucumbers

Almost everyone loves crispy cucumbers and thinks that it is difficult to achieve such a result. In fact, everything is even very easy. There are several secrets that will lead you to the desired result. Of course, there are an incredible number of recipes for pickling cucumbers, and this is good, because you can choose the recipe that you liked the most. And I have already outlined. But, after all, there is not much good, and therefore, we will not describe the theory, let's proceed to the practical part.

There are several general rules or, so to speak, secrets that you need to know when harvesting cucumbers (and not only them, it will suit any pickles ...) If you follow these rules, then your work will not be in vain and you will get wonderfully tasty pickles.

So, the classic of the genre is the correct preparation of the product, ingredients and containers.

Pickling cucumbers for the winter - how to choose the right cucumbers

The basis of success is fresh cucumbers. They should be hard with a thick skin, small in size, 15 centimeters, to fit well in a jar and with pimples. Of course, it would be ideal if the cucumbers were homemade, but purchased ones are also suitable.

Water for pickling cucumbers - so that the cucumbers are crispy

Pickling cucumbers involves the use of clean water. The end result will depend on this. It is not advised to use tap water for brine. Better bottled. But if there is no other way out, then you can simply boil the water and use it.

Important! - be sure to soak the cucumbers on the floor in cold water for strengthening and elasticity.

What spices and spices to add to make cucumbers delicious, lick your fingers?

This of course depends on your preference. You can add allspice, mustard, horseradish leaves, garlic, bay leaf, etc. All classic herbs and spices will do.

Experiments with spices are possible. but be careful, things may not go the way you think. It is better to make basic preparations according to proven recipes, but one or two cans can be given away to search for a new taste. But do not forget to sign these banks, let's say - "Surprise!".

In what dishes to pickle cucumbers for the winter? Preference - in 3 liter jars

In urban areas, we use banks more often. It is very convenient and practical to use 3 liter jars. Be sure to sterilize jars and lids - boil for 10-15 minutes. Dry.

How to prepare a brine to make cucumbers crispy? The classic recipe for pickling cucumbers for the winter

Proportions of brine for pickling cucumbers - per 1 liter of water:

• take 2-2.5 tbsp. salt.

This is the best option.

So, now the procedure is:

Cucumbers and all spices that you add should be thoroughly washed, jars and lids sterilized. Lay out cucumbers and spices. Try not to overfill the jar. Fill it all with boiled solution. Then it remains only to “roll up” the jars, turn them upside down and wrap them with a blanket. So the banks will lie until the morning and you can already send them to your cellar. And in winter, you will enjoy the wonderful taste of cucumbers and the pride that they turned out so crispy.

Recipes for pickling cucumbers for the winter in a cold and hot way - always crispy and tasty

These two methods are both good in their own way. The first is that this is done very quickly, but during storage it is understood that jars of cucumbers will be stored in a cool place, cellar, basement.

The second, hot salting method. Accordingly, according to the duration of preparation and actions, it is more messy, but on the other hand, such cucumbers can be stored at room temperature and for quite a long time.

So, let's start with the first option, which is simpler.

Pickling crispy cucumbers for the winter in a three-liter jar in a cold way

Prepare everything according to the tips that are written above.

Ingredients for a 3 liter jar:

• Fresh cucumbers - 15 -20 pcs. depending on the size.
• Garlic 2-3 heads.
• Leaves of currant, cherry, oak - if possible, everything, but if not, at least one type is required, 5 - 6 pcs.
• Dill umbrellas - 4 - 5 pcs.
• Horseradish - leaves or root.
• Lavrukha - one sheet.
• Peppercorns, black - 5 - 6 pcs.
• Salt 2.5 tablespoons.

Cooking:

As you might guess, first we put a little bit of everything from greenery, to the bottom of a three-liter jar. Garlic can be cut in half, peppercorns, throw until half - 2 - 3 pieces.

We put "shells" (that is, cucumbers ...) in a jar. First the bigger one, then the smaller one.

We dissolve salt, 2.5 tablespoons in water, about a 3-liter jar will need one and a half liters of water, add a little.

Pour the saline solution into a jar of cucumbers, pour almost "to the stop", you can leave a centimeter.

We throw the remaining pepper, cover with a sheet of horseradish on top, thereby preventing the formation of mold, add water to the very edges.

We put the jar (s) on a plate, cover it with a loose lid and leave it in this state for three days.

Then add salt solution to the jars, as it will pour out a little during the fermentation process.

We finally cover with a capron lid and take it to a cool place.

All! Such pickling of cucumbers for the winter will not leave you without a delicious snack.

How to pickle cucumbers for the winter in a hot way - a recipe with vodka (video)

A very interesting way of salting. I tried to do it myself - I advise you to try it, it's worth the time spent.

I hope you enjoy these recipes for pickling cucumbers for the winter, and you will delight your loved ones with such crispy and tasty cucumbers.

Good luck and all the best!

Not everyone knows, but pickles are not only a traditional Slavic dish, but also German. And the correct preparation of this cold snack involves the use of wooden tubs.

However, in modern realities, although it is possible to salt in barrels, it is extremely irrational. Therefore, we present to your attention five recipes for pickles for the winter in jars, which are sure to please everyone and everyone who has the honor to try them.

Before pickling cucumbers

To prepare crispy, tasty and fragrant pickles, you must consider and follow the recommendations below.

• Remember that pickled and pickled cucumbers are two completely different dishes. The former are prepared with the addition of vinegar or citric acid, while the latter uses only salt.
• As a rule, two methods of salting are practiced: cold and hot. In the first method, cold water is added to a jar of cucumbers, and in the second, first cold, and then infused hot brine. With a cold method, the jars must be closed with lids made of dense polyethylene (kapron) and stored, respectively, also in the cold. With the hot method, the jars are preserved with iron lids and can be stored even warm.
• Do you like crunchy pickled cucumbers? So, in order for them to come out quite dense and “brittle”, they must be kept in cold water for 2-5 hours before cooking. You can leave it for a longer period, especially if the cucumbers are not from your garden, but store-bought. Just do not forget to change the warmed water or throw ice into it. By the way, the second option is preferable.
• Just in case, we remind you that before pickling cucumbers for the winter, all the ingredients must be thoroughly washed, and jars and lids -.
• If you decide to use the cold filling method, then it is advisable to spread a thick towel under the jars, which is not a pity, or put them on a tray. Due to fermentation, brine may begin to come out little by little through the nylon cover.
• Once you've swirled the pickles for the winter, they'll be ready in at least 4 weeks.

Pickled cucumber recipes for the winter

In all recipes, the calculation of the components is indicated for one three-liter jar. That is, for such a volume you need about 1–1.5 kg of fresh cucumbers and 1–1.5 liters of water. But the final amount of ingredients depends on your ability to play Tetris: cucumbers must be packed as compactly as possible, and water should be poured into the jar to the very top.

Probably the easiest cooking method that uses the cold pouring method. However, this does not affect the taste of the final dish.

Components

• garlic - 2 teeth;
• one and a half kilograms of cucumbers;
• one and a half liters of water;
• blackcurrant leaves - 2 pcs.;
• table salt - 3 tbsp. l.;
• horseradish leaves - 2 pcs.;
• dill - 2 umbrellas;
• cherry leaves - 2 pcs.;
• You can add half a hot pepper if you like.

How to cook

To start preparing pickles for the winter, you need to put dill umbrellas, chopped and pepper, as well as cherry, horseradish and blackcurrant leaves on the very bottom of the jar. Then remember all the skills gained while playing Tetris, and pack the cucumbers into the jar as compactly as possible to the very top.

Now pour the purified cold water into the jar of cucumbers to the middle. Then take table salt and stir it in a glass of water at room temperature. Next, pour the resulting saline solution into a jar, and fill the remaining space with cold water to the very edges. Close the jar with a plastic lid made of dense polyethylene (kapron) and put it in a cold dark place as soon as possible.

This recipe will use the cold pouring method. Dry mustard will give pickles a slight spiciness, while other ingredients will make them extremely fragrant.

Components

• dry mustard - 1 tbsp. l.;
• dill - two umbrellas;
• horseradish leaves - 1 pc.;
• blackcurrant leaves - 3 pcs.;
• cherry leaves - 3 pcs.;
• garlic - 3 cloves;
• one and a half kilograms of cucumbers;
• one and a half liters of water;
• table salt - 3 tbsp. l.

How to cook

First of all, you need to put dill umbrellas, blackcurrant leaves, horseradish and cherries on the bottom of the jar. Then compactly lay the cucumbers, filling the voids with garlic. This time, you need to leave some free space on top of the jar for salt and mustard.

Add table salt and dry mustard. Now carefully pour purified cold water into the jar. Cork the jar with a dense polyethylene (nylon) lid, shake it a little and leave it in a cold dark place.

And now the hot pouring method will be used. Pickles according to this recipe come out with a subtle sourness and a slight rye flavor.

Components

• one and a half kilograms of cucumbers;
• one and a half liters of water;
• table salt - 2 tbsp. l.;
• rye bread - 50-70 g;
• dill - 5 umbrellas.

How to cook

Pour purified water into the pan, stir the salt in it, put on fire. Wait until the salt solution boils, then remove the pan from the heat and leave to cool. Break the bread into pieces and put it in the bottom of the jar along with the dill umbrellas. Cut off the “butts” of the cucumbers and pack them into the jar as compactly as possible.

Now pour the pre-chilled brine into it, cork the jar with a plastic lid and forget about it for 72 hours, leaving it at room temperature. After this time, drain all the brine, and then strain it. Boil the strained brine again and pour it back in. If it becomes less, and most likely it will be, make up for the loss with simple boiling water.

Now you can roll cucumbers for the winter with an iron lid. But until completely cooled, the jar must be put with a lid down and covered with a thick towel, blanket or blanket. After that, you can store where it is more convenient for you.

Additional vegetable crops will give the cucumbers an exquisite flavor. And in winter, pickled carrots and bell peppers can also be eaten, added to other dishes or decorated with them. This recipe will use the hot pour method.

Components

• carrots - 3 pcs.;
• black pepper - 6-8 peas;
• allspice - 6-8 peas;
• bell pepper - 1.5 pcs.;
• half hot (red) pepper;
• one and a half kilograms of cucumbers;
• one and a half liters of water;
• horseradish - one root;
• dill - 2 umbrellas;
• garlic - 7-9 cloves;
• table salt - 2.5 tbsp. l.

How to cook

First you need to coarsely chop the horseradish root, circles, small slices of bell pepper and small pieces of red pepper. Then put the horseradish root and dill umbrellas on the bottom of the jar. Now take care of laying cucumbers, filling the empty space between them, carrots and garlic cloves, as well as bell and hot peppers.

Next, stir the table salt in purified cold water and pour the resulting saline solution into the jar with blanks to the very top. Then close the jar with future pickles for the winter with a dense polyethylene (plastic) lid and forget about it for 72 hours, leaving it warm. After this time, pour the brine from the jar into the pan and bring it to a boil.

Cucumbers do not need to be touched. Yes, the white coating that appeared on the vegetables must also be left. Pour the boiled brine back and roll up the jar with an iron lid. Place it with the lid down and cover with a thick towel or blanket until it is completely cool. After cooling, store where you want, but do not leave in direct sunlight.

Contrary to expectations, vodka will not give cucumbers an alcohol flavor. On the contrary, it will make their taste and aroma richer, and the density even more fragile! This recipe will use the hot pour method.

Components

• bay leaf - 3 pcs.;
• garlic - 2 teeth;
• horseradish leaves - 3 pcs.;
• dill - 1 umbrella;
• one and a half kilograms of cucumbers;
• one and a half liters of water;
• table salt - 2 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• vodka 100 ml.

How to cook

First of all, put dry bay leaves, horseradish, dill umbrellas and garlic cloves on the bottom of the jar. Then lay the cucumbers in the most compact way. Next, make a brine by mixing granulated sugar and table salt in filtered cold water. Pour the resulting solution into a jar. Top with prepared vodka.

Now you need to let the future pickles wander for the winter. To do this, cover the jar with gauze, securing it with an elastic band or thread. Next, put the jar in a dark but accessible place for 72 hours, because you will need to periodically remove the foam that has formed on it.

After this time, pour all the brine from the jar into the pan and boil it. After five minutes, pour the boiling brine back into the jar and roll it up with an iron lid. Turn upside down, wrap in a towel or blanket and wait for the jar to cool completely.