How to pickle cucumbers in small jars. Salty, green, spicy and crunchy

Pickled cucumbers are an indispensable component of such favorite dishes as hodgepodge, pickle and others. Therefore, any housewife should prepare several jars of such salting.

Cucumbers can be harvested large and small, but the most delicious in pickles are small hard fruits. Salting cucumbers for the winter, as well as, is the simplest and most troublesome task.

Mineral water with gas allows the fruits to get a lot of oxygen, which has a beneficial effect on the salting process. The fruits are completely salted, but they turn out crispy and tender. The taste of such blanks will not be pronounced and will appeal to all lovers of pickles. For such a blank, you will not need to stand at the stove for hours and cook. Such pickling of cucumbers without vinegar for the winter, like, is suitable for any occasion.

Required Ingredients:

• Cucumbers - 0.5 kilograms;
• Mineral sparkling water - 330 milliliters;
• Garlic - 5 small cloves;
• Salt - a tablespoon without a slide;
• Dill - 1 bunch;
• Leaves of black or red currant - 5-7 pieces.

How to salt cucumbers quickly:

1. Rinse the gherkins, cut off the tails on both sides;
2. We clean the garlic and put it in pre-prepared jars, they need to be sterilized in a convenient way;
3. Rinse the greens well and lay on the bottom of the jar for harvesting garlic;
4. Now you can put cucumbers in jars, you need to pour salt on top;
5. The jar must be filled with carbonated water, covered with gauze and left to infuse for 8-9 hours, it is best to make the preparation in the evening and leave to infuse all night, and continue cooking in the morning;
6. After that, you can close the jars with tight plastic lids and store them in a cool place or refrigerator.

How to salt cucumbers with simple salting

The ingredients for this recipe are designed for pickling one three-liter jar of cucumbers. If you need to prepare several cans, then the ingredients should be increased accordingly. This recipe is a classic and proven by more than one hostess, the cucumbers are tasty and moderately salty, like.

Required Ingredients:

• Small cucumbers - 1.5-2 kg;
• Leaves of any currant - 5 pieces;
• Cherry leaves - 5 pieces;
• Horseradish leaves - 2 large leaves;
• Fresh garlic - 3-5 cloves;
• Fresh dill - 1 bunch;
• Water - 1 liter;
• Rock salt - about 2 tbsp. spoons with a slide;
• Sugar - 1-2 tbsp. spoons.

How to pickle cucumbers - recipe:

1. Wash the cucumbers, cut off the tails and soak in boiled cold water for about 3-4 hours;
2. Containers for blanks must be sterilized so that vegetables do not deteriorate during storage, this is easiest to do with steam or an oven;
3. Lids are also sterilized by dipping into boiling water and holding there for about 10 minutes;
4. Sort greens, wash;
5. All greens must be laid on the bottom of the jar, but horseradish leaves must be left;
6. Put cucumbers in a container and pour brine on top, for it you need to mix cold water, salt and sugar;
7. Horseradish leaves should be placed on top of the cucumbers and rolled up with sterilized lids;
8. The fruits will gain flavor and salt in about 1 month.

How to salt cucumbers for the winter

You can add various seasonings and herbs to these cucumbers, it depends on your taste. But the most suitable ingredients are peppercorns, laurel, horseradish leaves, garlic, dill. It is these seasonings that are usually added to salted vegetables. The most elementary and convenient recipe is pickling cucumbers in jars.

Required Ingredients:

• Fresh small cucumbers - about 1 kilogram;
• Rock salt - 3 tbsp. spoons;
• Black pepper - 5 peas;
• Laurel - 2 leaves;
• Currant leaves - 3 pieces;
• Garlic cloves - 5 pieces;
• Fresh dill - 1 bunch;
• Tarragon - 1 bunch;
• Large horseradish leaves - 1/3 leaf.

How to salt cucumbers - recipe:

1. Cucumbers must be selected certain varieties intended for pickling, other varieties are not suitable for long-term storage, wash the fruits, dip them in cold water, leave to infuse in it for at least three hours, but it is better to increase the time to 5-8 hours, so the fruits they are fed with enough water and will not take a lot of brine from the jar;
2. In prepared jars, it is necessary to decompose herbs and spices;
3. Now you can prepare a solution for salting, dissolve salt in water;
4. The jars are completely filled with brine and closed with tight polyethylene lids; before closing the jar, the lid must be held in boiling water for several seconds.

How delicious to salt cucumbers with spicy

For the festive table, you can prepare a large number of blanks in advance, which will serve as snacks. Therefore, spicy cucumbers must be cooked. They can be served with various hot dishes and side dishes, as well as used as a snack. The sharpness gives them an unusual taste and richness. In addition, not only small fruits are useful in this recipe, but also large enough, they will subsequently be cut into convenient pieces.

Required Ingredients:

• Cucumbers - 1 kilogram;
• Black currant leaves - 10 pieces;
• Parsley - 10 branches;
• Dill - 30 grams;
• Red hot pepper - 1 small pod;
• Peppercorns - 3 pieces;
• Garlic - 1 large head;
• Rock salt - three tablespoons;
• Water - 1000 milliliters.

How to pickle cucumbers for the winter:

1. For this recipe, it is best to take a large enameled saucepan and salt the vegetables in it; you need to put a small part of the seasonings on the bottom of the container;
2. Wash the cucumbers, cut off the tails and cut into small slices;
3. Peel the garlic, finely chop, grate or pass through a garlic press;
4. Mix the chopped fruits with the remaining herbs and seasonings, put in a saucepan;
5. In the meantime, you can boil the brine, it is boiled from water with the addition of salt;
6. When the brine is ready, they need to pour the fruits into the pans, the liquid should completely hide the pulp;
7. Put a large dish on the pulp and set oppression on it;
8. The pulp should be left in the room for 10-15 days, it is advisable to cover the pan with gauze or a thin cloth;
9. After this time has elapsed, you can transfer the fruits to sterilized jars, pour in brine and close with lids;
10. Ready-made blanks are left a little at room temperature and only then removed for long-term storage.

How to pickle cucumbers in jars

Not so long ago, housewives salted vegetables in barrels; other containers were not very common. But now more and more housewives prefer glass jars, and it is a wooden barrel that helps to get the most delicious cucumbers. In addition, in such a container, you can salt a large number of vegetables at a time. Well, if such a quantity of vegetables is not needed, you can simply prepare only a small part of them.

Required Ingredients:

• Cucumbers - 100 kilograms;
• Fresh garlic - 300 grams;
• Umbrellas and dill seeds - 3 kilograms;
• Fresh horseradish root - 0.5 kilograms;
• Blackcurrant leaves - 1 kg.;
• Coarse rock salt - 800-1000 grams.

How to pickle cucumbers for the winter in jars:

1. Rinse the cucumbers, remove the tails, but the stalks can be left;
2. Wash, peel, prepare all the spices and herbs, you can cut the garlic a little, or you can leave it in whole slices;
3. Spread 1/3 of all prepared spices on the bottom of the container;
4. Then distribute the fruits on the spice, it is important that there is not a large distance between the fruits, so they are rammed a little;
5. Then again lay out 1/3 of the entire mass of spices;
6. Then the fruits are stacked again;
7. Top everything with the rest of the spices;
8. From water and salt, it is necessary to prepare a saline solution, for this they take cold water and pour it into a container with pulp;
9. Put a large plate or a special wooden circle on all this, and put a heavy oppression on top;
10. After some time, the fruits will be saturated with saline and salted.

Pickles with apples

Cucumbers in blanks can be combined with other vegetables, even fruits. For example, you can add a small amount of apples to pickles. In this case, the apples will also be salted and will turn out to be a very tasty snack. With such fruits, you can cook a wide variety of dishes or just enjoy in the winter.

Required Ingredients:

• Cucumbers - 1 kilogram;
• Sour green apples - 0.5 kilograms;
• Lemongrass leaves - 8-10 pieces;
• Salt - 50 grams;
• Sugar - 50 grams;
• Water - about 1 liter.

How to pickle cucumbers quickly:

1. Cucumbers are easy enough to wash, you can cut off the stalks, but this is not at all necessary;
2. Wash the apples, cut into slices, remove the core, if the container allows, then you can leave the apples whole, they will also be salted;
3. Lemongrass leaves need to be washed well, you do not need to cut the leaves, they will be used whole;
4. First you need to cook a brine from water, sugar and salt;
5. In the meantime, the salt solution is being boiled, you can start laying out the fruits in jars, do not forget to add lemongrass leaves to them;
6. When everything is laid out, it is necessary to fill them with brine, cover with lids and leave for about 5 minutes;
7. Then drain the brine from the jars back into the pan, put on the stove and boil;
8. Pour the solution back into the jars and leave for 5 minutes;
9. Only after that it is possible to close the blanks with lids and roll them up;
10. Such a blank should be stored in a cool, and preferably dark place, only in this case, the hostess can be sure that the twist will be stored for a long time.

When preparing, you can use various spices, and you can store them in different containers, but this will not really affect the final result if a decent recipe was originally chosen. It must use the right ingredients and their ratio must be correctly calculated.

I don’t know about you, but our main winter preparation is pickles for the winter in jars, crispy, strong, fragrant. You can’t go anywhere without them: you need them in salads, and you can’t do without them, and so crunch, and you can’t think of better snacks for strong drinks! To taste, they are very reminiscent of barrel ones, those that are called fermented and are still harvested in oak tubs in the villages. Our recipe for pickling crispy cucumbers is almost the same, but you can store them in a city apartment. The jars have been in the pantry for two years, and the cucumbers have never been capricious.

Recipe for pickled cucumbers for the winter in jars

Ingredients:

• Small cucumbers - 5 kg;
• horseradish leaves - 3-4 pieces;
• garlic - 2 heads;
• hot peppers - 2 pcs;
• horseradish root - 8-10 cm (optional);
• blackcurrant leaves - 15-20 pieces;
• dry dill and fresh umbrellas with seeds - 6-7 pcs each;
• celery (greens) - a small bunch;
• cherry leaves - 8-10 pcs.

For brine we take:

• Clean drinking water (not boiled!) - 5-6 liters;
• coarse table salt - per liter of water 80 grams.

Harvesting pickles for the winter in jars

The secret of successful pickling is not only in the right proportions, but also in choosing the “right” cucumbers. Only pickled varieties are suitable, they can be identified by the appearance of cucumbers: they are not smooth, but with pimples, light or dark, slightly prickly, bumpy. We select small and medium cucumbers, no more than 10-12 cm long. Very large specimens for pickling should not be used, it is better to cook from them - an excellent snack, by the way. My cucumbers, pour into a basin or a large saucepan, pour cold water from the tap. We leave for two or three hours. We change the water, fill it with clean water and keep the same amount. In a few hours, the cucumbers will be saturated with water, and then they will turn out elastic, crispy.

Let's prepare the herbs. Wash celery, stalks and umbrellas of green dill, leaves of cherries, horseradish and currants. Cut the garlic cloves in half, cut the hot pepper into circles. If there is a horseradish root, cut it into plates, if not, add more horseradish leaves. We cut them into small pieces, break the dry dill to make it easier to put in jars.

We tried to immediately lay out the cucumbers in jars and salt it like that. It is not very convenient because, when salted, the cucumbers settle, absorb the brine, and a void remains in the jar. I had to add from other cans. Another way that we use now, and which suits absolutely everyone, is to pickle cucumbers in a large bucket or pan and then arrange them in jars. We put a part of spicy greens at the bottom: fresh dill (umbrellas) and dry, celery and horseradish leaves, currants, cherries, a few cloves of garlic and pieces of pepper.

Lay out a layer of cucumbers. Those that are larger usually go to the bottom.

Again a layer of greens, garlic, pepper.

And again a layer of cucumbers. Thus, we alternate the layers until the cucumbers run out. The top layer is made from spicy greens.

We measure the required amount of salt: for five liters of water we need 400 grams of coarse table salt (the other is not used for salting!). Or count on your own for the amount of water you need. The proportions are as follows: 80 grams of salt per liter of water (these are two tablespoons with a high slide).

Pour 1-1.5 liters of cold drinking water (ordinary, from the tap) into the salt. Stir until the crystals are completely dissolved. Please note that there will be sediment from impurities at the bottom, so drain the salt water very carefully or use gauze folded in two layers.

We add the rest of the water to the saline solution (for 5 kg of cucumbers, about five liters of salted brine will be needed).

Fill the cucumbers with brine, completely covering them.

Press down with a plate. We put a jar of water on top so that the cucumbers do not float. Cover with a towel and leave for 3-4 days, depending on the temperature in the room. It is very hot here now, the cucumbers fermented in three days, last year they stood longer.

In a day or even the next day, a thin whitish film will be visible on the surface - this is the first signal that the fermentation process is proceeding as it should. This means that lactic acid bacteria have already appeared and in a day or two the cucumbers will be ready. During fermentation, a characteristic sour smell is felt, the cucumbers will gradually change color, become dark olive. If in doubt about readiness - try it.

Drain the brine, then strain through cheesecloth. We lay out cucumbers and greens in different bowls. We pour cold water over the cucumbers to refresh them and wash off the whitish coating, if any. Wash the jars in advance, bake them in the oven or warm them over steam. At the bottom we put some greens, garlic and pepper. We put the cucumbers vertically, then again the greens and already fill to the top, laying the cucumbers as it will. We got 6 liter cans and one 1.5 liter. We throw a few cloves of garlic, pepper into each jar, put horseradish leaves, celery on top.

We boil the brine, remove the foam that has risen with a slotted spoon. Pour boiling brine over the cucumbers, filling the jar so that it overflows. Cover with clean lids, leave for 20-25 minutes.

Drain back into the pan, boil, pour a second time. We leave for 10-15 minutes. For the third time, pour cucumbers with boiling brine and immediately roll them up with tin lids.

We turn over on the lid, wrap up until the next day, until the jars have cooled.

We take out the cooled jars with pickles for storage in the pantry or lower them into the underground, basement. The first days or even weeks, the brine in the jars will be cloudy, whitish. But gradually brighten, become transparent.

Preparing pickles in jars for the winter is not difficult at all, and we are sure that you will definitely succeed! If something is not clear - ask in the comments, we will try to answer everyone promptly. Good luck preparing 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 topic and show you the simplest recipes for pickling cucumbers. And for those who find it difficult, we have prepared step-by-step photos and a 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.

Prepare the marinade: add all the necessary ingredients to the water and boil. Then pour the hot brine into 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. We 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 a three-liter jar, put horseradish leaves on the bottom, you can also put currants. Next, put the dill, garlic and lay the cucumbers tightly.

Pour a glass of salt on top and pour cold water. Close with a 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:

When we lived in a hostel in my student years, I was lucky to try many different pickles and canned cucumbers: all the girls brought their mother's preparations, and then treated each other.

So, everything is known in comparison, and pickles in a cold way are my favorite. The only drawback of these cucumbers is that they need to be stored in a cold basement, or refrigerator, so it is not very suitable for city apartments.

The most delicious vinaigrette is obtained from pickles, they can be eaten simply as an appetizer with.

Despite the fact that we live in an apartment, I make 2-3 jars of such cucumbers and store them in the refrigerator. This summer, my daughter and I were visiting my grandmother and pickled cucumbers all together. The recipe for pickles for the winter is very simple, you will see for yourself by reading the article to the end.

I offer you a recipe for pickled cucumbers, according to which my grandmother has been making them for more than a dozen years. The recipe is proven, the cucumbers are crispy and not very salty, they can be stored in the cellar for up to 2 years.

For pickling cucumber, you will need any jars and nylon (plastic) lids. I do not recommend taking metal screw caps, because they rust (both inside and outside ...)

So, for pickling cucumbers, we need the following:

• cucumbers
• Clean and dry jars 1 liter, 2 liter or 3 liter
• Nylon covers
• horseradish leaves
• dill umbrellas
• Black peppercorns
• Peeled garlic
• chilli pepper
• Dry mustard
• Oak leaf (to crunch cucumbers)

For brine:

• 1 liter of cold running water
• 2 heaping tablespoons (60g).

Cooking:

If you can put less salt in salt, then the lack of salt in pickled cucumbers can contribute to the development of bacteria. As a result, cucumbers can become soft and not tasty.

Soak cucumbers in cold water for 3-5 hours (and preferably 5-8 hours, especially if they are purchased cucumbers). This must be done so that the cucumbers get the missing water, otherwise they will get it from the brine and it may not remain in the jar at all. Rinse cucumbers under running water. The ends of the cucumbers can be left uncut.

Wash jars and lids. (I don’t sterilize or dry them in this recipe. But, if you pour boiling water over jars and lids, then this will only be a plus).

Lay cucumbers, shifting evenly with herbs.

Do not forget about garlic, chilli pepper and dry mustard. For a 3-liter jar, you need about 5-6 cloves of garlic, 1 chilli and 1 teaspoon of dry mustard.

Dissolve in a separate container 2 heaping tablespoons of coarse salt in 1 liter of water (about 1.5 liters and 3 tablespoons of salt per 3-liter jar).

Mix well and let stand. Usually a precipitate is obtained from coarse salt. I don't put it in a jar. Fill the jars to the very top. Cover with regular plastic lids and refrigerate.

Periodically (every 3-5 days) look in and make sure that the cucumbers are covered with brine, otherwise, if this is not done, then cucumbers without brine can become soft and mold will form.

Sometimes you have to add brine (until the foam is completely forced out of the jar and the edge of the neck, that is, along the very edge of the jar, brine - based on 1 liter of water - 2 tablespoons of salt).

Cucumbers will ferment. This is fine. They may become cloudy and foamy, but then the brine will brighten over time and the foam will go away.

Pickled cucumbers for the winter are the most popular preservation of any housewife. There are many ways to pickle. Most recently, we analyzed cooking options. Today, I suggest that you pay your attention to pickles, which perfectly retain their qualities until winter.

Before you start the salting process, you need to decide which method to choose. After all, there are also quite a few of them, for example, a cold and hot version. They are prepared quite differently, but the composition of the ingredients is almost the same. If you want to add something new, for example, mustard or vodka to the recipe, then here the cooking process will be different. Perhaps now you understand how important it is to initially know what you are striving for as a result.

Harvested cucumbers for the winter are considered an excellent snack for any holiday table. And mind you, they are in great demand among the guests of the celebration. I suggest that you do not stop at one recipe, but cook several by signing lids on them. Then you can definitely decide and find your favorite pickling method.

Cooking pickles for the winter in jars

Let's start with the classic recipe. According to which many are preparing, I promise you and we will learn. The whole secret is in this version of pickles, in the marinade. Cucumbers prepared according to this recipe are in jars all winter. They turn out crispy and very tasty, try it, you will like it.

We will need:

The number of products needed may vary. Depending on the number of cans you will be using. That is why a set of ingredients will be indicated below without indicating the quantity.

• fresh cucumbers - 3 kg. (may be more depending on the size of the fruit and jar)
• currant, cherry and horseradish leaves
• dill umbrellas
• bay leaf - 1 pc. for 750 gr. bank
• garlic - 2-3 cloves per jar
• peppercorns

Marinade per 1 liter:

• granulated sugar - 3 tablespoons
• salt - 1.5 tablespoons
• vinegar 70% - 1 tsp

Cooking:

1. Before starting, prepare the pickle jars. To do this, thoroughly rinse each of them. Then sterilize with steam.

Personal experience. For sterilization, I use a regular kettle. I put enough water in it. Put on fire, bring to a boil. After we reduce the gas, and put a jar on the boiling spout.

All greens and leaves must be processed right before salting. Rinse under running water, then lay out on a cloth napkin. This way we will get rid of the remaining liquid and let the grass dry completely.

Now we get comfortable and start salting. At the bottom of a sterilized liter jar we put a sheet of horseradish, then sheets of currant and cherry, about 3 leaves, for each jar. Here we put dill umbrellas and garlic, cutting it into two or three parts.

Next, lay the bay leaf and peppercorns.

2. Now we take pre-washed cucumbers. We remove the stalks or leave them with them if they are not quite large. And densely spread in prepared jars.

Then pour boiling water into each jar. This must be done very carefully so as not to burn yourself. Nothing needs to be reported to this water, so we sterilize our cucumbers again.

Cover each jar with a lid. Let stand until the water in the jars has cooled completely. Then carefully pour all the liquid back into the pan. From the same water we will prepare the marinade. Add all the necessary ingredients to it. The recipe is detailed above.

Bring the prepared marinade to a boil, then boil for another 5 minutes. Then pour the finished marinade into prepared jars. On top we close the lids, which must be immediately rolled up. We turn the finished pickles upside down and leave the cucumbers in this form for 24 hours. It is advisable to cover the jars from above with something warm.

So we prepared delicious crispy cucumbers for the winter. Which by the way are subject to long-term storage in a cool place. Below is a recipe for conservation, which is perfectly stored in the apartment throughout the year.

A proven recipe for crunchy fruits with vinegar for storage in the apartment

I bring to your attention a proven recipe. According to which we cook with the whole family from year to year. Cucumbers cooked according to this option are excellent and crispy. Such jars of pickles are perfectly stored in apartments. The main thing is to choose a place darker, where the rays of the sun will certainly not be able to penetrate.

We will need:

The calculation will be presented for 3 cans, each of which has a volume of 1 liter

• cucumbers
• water - 3 liters
• granulated sugar - 6 tablespoons
• salt - 6 tablespoons with a slide
• vinegar - 3 tablespoons (one in each jar)
• herbs (horseradish leaves, dill umbrellas, horseradish root, garlic, allspice)

Cooking:

1. First of all, let's deal with the processing of cucumbers. To do this, we select the most suitable fruits. Place them in a bowl of cold water and rinse thoroughly. Then we drain the water and fill it with new (cold) one more time. We leave cucumbers in it for 1 hour.

On both sides of the washed vegetable, remove the stalks. And we leave them in the basin for now. And we ourselves at this time will be engaged in the sterilization of cans.

2. I described the process of sterilizing jars in the previous recipe. You can also use your own method. But in no case do we miss this process. It's much easier with lids. We lay them in boiling water and continue to boil for 3-5 minutes.

Now we put the washed grass, garlic and black peppercorns in prepared jars. Lay the cucumbers on top, tamping them lightly against each other.

If as a result you plan to get pickles with a lot of brine, then cucumbers should not be pressed too hard between the fruits.

3. Now let's prepare the marinade. Add all dry ingredients to boiling water. Such as salt and sugar, bring to a boil again. Then carefully pour the finished marinade into the prepared jars of cucumbers.

We cover the top with lids and leave in this state for 7-10 minutes. After that, pour the liquid back into the pan and bring to a boil. Then we fill the cucumbers again, but not to the top, but only to the shoulders of the jar.

It's time to pour in the vinegar. One tablespoon per jar will be enough.

When vinegar is added, you can add the remaining marinade to the jars to the very top.

Top with sterilized metal lids and twist. Banks are turned over on a flat surface. From above we cover with a warm blanket. We leave the resulting pickles for a day. After the time has passed, we put them in a comfortable position.

Such preservation should be stored in a dark place. But you can try it after one, and preferably two weeks. So that the cucumbers can be salted as best as possible.

We canned cucumbers under a nylon cover

We will now consider a rather interesting way of salting. It's all about its distinctive features. For example, we will prepare such preservation without adding vinegar. We will fill the cucumbers with spring or raw tap water. And it is necessary to close the resulting pickles under a nylon cover. Well, what is interesting to you is the salting process, then get down to business ...

We will need:

The calculation is painted for one 3-liter jar

• cucumbers
• salt - 100 gr.
• grass (currant and cherry leaves, dill umbrellas, bay leaf)
• horseradish root
• garlic - 2 cloves
• peppercorns - 3 pcs.
• water - preferably spring water

Cooking:

1. First of all, we will prepare all the ingredients required from the list. Rinse jars with lids thoroughly under running water. Before pickling, it is advisable to soak cucumbers in cold water, at least for half an hour.

Rinse and dry all prepared grass with a cloth towel.

We put the prepared jars with a volume of 3 liters on a flat surface. And carefully lay the washed grass in it. In the following quantity: bay leaf - 2 pcs., peppercorns - 3 pcs., horseradish root - small cut pieces 1 cm long (2-3 pcs.). With the remaining grass, do as you wish, you can add less or more, it will not harm the pickles in any way.

We also add the required amount of salt here. Next lay out the washed cucumbers. Tamping them together as best you can.

2. Then we fill the resulting mass to the very top with spring water, which can be completely replaced with raw tap water. We close with capron lids.

Store the resulting pickles preferably in a cool place. As a result of your efforts, you will receive a wonderful preservation for the winter.

Since this option was cooked in a cold way, then the salting time will also increase. That is, if you decide to try cucumbers on the 3rd or 4th day after pickling, they definitely will not be ready. So hold on gentlemen.

Video on how to preserve cucumbers in a cold way

We are smoothly moving on to another recipe for making pickles for the winter. Don't worry, you can always go back to previous notes.

Delicious mustard pickles recipe

Mmm, I promise it will be delicious. This method of preservation with mustard is suitable for lovers of spicy. So, as part of the marinade, we will use not a small amount of mustard and vinegar. Which will have a positive effect on ready-made pickles.

The calculation of products will be given below for four liter jars.

We will need:

• fresh cucumbers
• cold water - 6 cups
• mustard - 6 tablespoons
• table vinegar - 1 cup
• granulated sugar - 1 cup
• salt - 2 tablespoons

Cooking:

1. Wash cucumbers thoroughly and soak in cold water for 3-4 hours. Thus, we will get rid of the slight bitterness, if any, in the vegetable.

In prepared well-washed jars, lay out the cucumbers. Tamping them together. As you probably noticed, this recipe does not contain a single gram of greens. Which makes our work much easier. You can rest assured that this will not affect the taste of ready-made pickles.

2. While ready-made jars of vegetables, put aside and take care of the marinade.

To prepare the marinade, take a large deep saucepan. Pour the required amount of cold water into it. Add mustard, vinegar, sugar and salt here. We put the whole mixture on the fire and bring to a boil.

Boil the marinade for 5-7 minutes. Then carefully fill the jars with cucumbers to the very top.

3. Prepare a pan for sterilization of preservation. To do this, put a small towel in a volumetric container and fill it with water. Put on fire and bring to a boil.

Then carefully lower the jars of vegetables to the bottom of the pan. We cover with lids, each individually. And sterilize for 5-7 minutes.

At the end of time, carefully take out our pickles, hold with a towel so as not to scald. And wrap the lids as best we can. Then turn them upside down on a flat surface and leave in this state until completely cooled.

As soon as the preservation has cooled down, you can lower them into the cellar or store them in an apartment in a dark place.

An amazing variant of cucumber pickles with vodka

Our article is coming to an end. But I don't want to say goodbye. That is why I suggest that we, together with you, analyze another version of canned cucumbers for the winter. And this recipe will not be simple, but with the addition of a familiar ingredient. We will add a little vodka to the composition of such a marinade. As a result, you will see how the taste of pickles differs from those presented above.

We will need:

For a 3 liter jar

• cucumbers - 1.5-2 kg.
• currant leaves, horseradish, dill umbrellas, amaranth (amaranth), marigolds - 2 pcs.
• garlic - 4-5 cloves
• salt - 100 gr.
• vodka - 50 gr.

Cooking:

1. Put the processed leaves into a steam-sterilized jar. We put them in turn, as presented above in the recipe, slightly pressing to the bottom.

Then here we lay pre-processed cucumbers.

Cucumbers had to be washed and removed from both sides of the stalk. And do not forget to soak the fruits in cold water.

We lightly tamp them, do not try to put pressure on them. Any force applied can break the vegetable.

2. Now let's prepare a simple marinade. Pour water into the decanter and add the required amount of salt. Thoroughly mix the resulting mixture. And pour into prepared jars with cucumbers. In this case, there is no need to heat anything yet.

We close the jar with a nylon lid and remove the pickles in a dark place for 4 days. After the time has elapsed, pour the brine from the cucumbers into the pan. Put on fire, bring to a boil, and boil for 5 minutes.

While the marinade is on fire, take a jar of cucumbers. Pour cold water into it. Cover the top with a lid and shake thoroughly. Thus, we get rid of the resulting white plaque. Then we drain this water.

Here we pour vodka in the required amount. After we add the finished hot marinade to the very top. We seal the pickles hermetically with sterilized iron lids. Turn upside down on a flat surface. Leave in this state until completely cooled.

Store canned cucumbers preferably in a cool place. Under such conditions, they can be stored until spring. But I doubt that such a yummy will stand for a long time. Of course, when you taste it, you will not remain indifferent.

This concludes our selection. I hope that you have chosen one of the recipes for yourself, and perhaps even adopted several of them. Now I'm waiting for your feedback on what and how you got it. On which option we stopped, and which one we would like to try.

See you soon dear friends!