How to pickle small cucumbers for the winter. Pickled cucumbers (salting for the winter)

Pickled cucumbers in jars - best recipes. How to pickle cucumbers in jars.
Every good housewife in the end summer season is preparing for the winter. Most often, this is lecho, winter salads, adjika, pickled tomatoes, berry jam and, of course, pickles. In fact, pickling cucumbers is a whole science. Surely many of us have family recipes, secrets passed down from generation to generation, how to pickle cucumbers so that they turn out crispy, dense, slightly tart or, conversely, sweetish in taste.
In the old days, cucumbers were salted exclusively in wooden barrels. Now, in the conditions of city apartments, housewives use ordinary enameled basins and glass jars. Banks must be intact, without visible defects, chips and cracks. In addition, before salting anything, jars must be sterilized. Only in this way can your blanks be stored for a long time. Banks should be rinsed first warm water with addition baking soda then rinse with boiling water and dry thoroughly. Now many housewives sterilize jars in the oven and even in microwave oven. So here you can choose any method that you like best.
For pickling, cucumbers of medium or small size are most often taken. They must be fresh, firm and free from defects. To give pickles a special flavor, most often use all kinds of additional ingredients, for example, blackcurrant or cherry leaves, dill umbels, oak bark, horseradish, garlic, allspice peas and more. Sometimes cucumbers are salted with vodka or mustard. Very often cucumbers are salted with other vegetables: onions, bell peppers or tomatoes. In a word, recipes for making pickles have accumulated great amount. And all of them, of course, deserve attention. We will share with you some of the best, in our opinion, recipes for pickling cucumbers, and you choose the one that you like best. After all, you must admit, what could be better than a juicy crispy cucumber with boiled potatoes?
Pickles in jars - the best recipes

Recipe number 1. Salted cucumbers

First of all, we will introduce you to one of the most common, considered classic, recipe for pickling cucumbers. Cucumbers pickled according to this recipe always turn out tasty, crispy and with an amazing tart aroma.
To prepare pickles, you will need the following ingredients:
1. Fresh cucumbers- 2 kg.
2. Garlic - 5 cloves.
3. Horseradish leaves - 2 pieces.
4. Blackcurrant leaves - 6 pieces.
5. cherry leaves- 5 items.
6. Black peppercorns - 7 peas.
7. Bay leaf - 3 pieces.
8. Dill umbrellas - 3 pieces.
9. Salt - 3 tablespoons.
How to pickle cucumbers:
1. We wash the cucumbers thoroughly and dry them. Pour a liter of water into a deep saucepan, dissolve the salt in it. In the resulting solution, put the prepared cucumbers and leave to soak for six hours. After the specified time, we take out the cucumbers, rinse thoroughly under running water and we discuss.
2. We thoroughly wash the leaves of blackcurrant, cherry and horseradish. We clean the garlic from the husk and rinse.
3. Banks are pre-sterilized. At the bottom of the prepared jars we lay dill umbrellas, cherry, horseradish and currant leaves, garlic, Bay leaf and black peppercorns. Then we send cucumbers to jars, fill it all with brine and leave for two days.
4. After forty-eight hours, drain the brine from the cans back into the pan. Put the saucepan on the fire and bring the brine to a boil. Fill the cucumbers with hot brine, roll up the jars with pre-sterilized lids. Then we turn the jars over and wait until they are completely cool.
Pickled cucumbers are ready! You can eat immediately, or you can put it in the dark cool place and leave until better times. Bon appetit!

Recipe number 2. Pickled cucumbers with bell pepper

Quite an interesting and original recipe for pickling cucumbers along with bell peppers. It turns out unusual, but very tasty.
To prepare pickled cucumbers with bell peppers, you will need the following ingredients:
1. Fresh cucumbers - 5 kg.
2. Bulgarian pepper - 1 kg.
3. fresh greens dill - 100 grams.
4. Oak leaves - 3 pieces.
5. Garlic - 5 cloves.
6. fresh mint- a few leaves.
7. Hot peppers chili - 1 pod.
8. Salt - 350 grams.
9. Water - 5 liters.
5. Blackcurrant or cherry leaves - 4 pieces.
How to cook pickled cucumbers with bell peppers:
1. Wash fresh cucumbers and bell peppers under running water. Remove the stalk from the pepper and cut out the core with seeds. Pour boiling water over vegetables and pat dry. It is best to take a small bell pepper. If the pepper is large, then it can be cut into quarters.
2. Rinse the leaves of thought and currant, dill and chili pepper. Remove the seeds from the pepper and cut it into pieces. We clean the garlic from the husk and rinse. Banks are pre-sterilized. We put greens, chili peppers and garlic in prepared jars, then add cucumbers and bell peppers.
3. We dissolve the salt in water, pour the contents of the jars with the resulting solution, cover with a clean towel and leave for three days. After the specified time, pour the brine from the jars into the pan, bring to a boil and immediately pour back into the jars. Now we roll up the jars with pre-prepared sterilized lids, turn over and leave to cool completely.
Pickled cucumbers with bell peppers are ready! Bon appetit!

Recipe number 3. Pickled cucumbers with red currants

We all know the recipes for pickling cucumbers with tomatoes, onions or peppers. Have you tried pickled cucumbers with berries? But it is very tasty!
To prepare pickled cucumbers with red currants, you will need the following ingredients:
1. Fresh cucumbers - 2 kg.
2. Redcurrant - 3 cups.
3. Currant leaves - 5 pieces.
4. Horseradish leaves - 3 pieces.
5. Cherry leaves - 10 pieces.
6. Dill umbrellas - 5 pieces.
7. Garlic - 5 cloves.
8. Black peppercorns - 20 pieces.
9. Salt - 50 grams.
10. Sugar - to taste.
How to cook pickled cucumbers with red currants:
1. We sort out fresh currants, remove twigs and debris, then gently rinse with cool water. We wash the cucumbers, put them in a deep saucepan, pour cold water and leave to soak for four hours.
2. Leaves of cherries, horseradish and currants, as well as dill, rinse. We clean the garlic from the husk. We put all the greens, garlic and peppercorns in sterilized jars. Then we send the soaked cucumbers to the jars. Now we pour out the currants, the berries should fill the voids between the cucumbers. Pour the contents of the jars with boiling water, cover and leave for twenty minutes.
3. After the specified time, carefully pour the water from the cans into the pan, add salt and granulated sugar taste. We put the pan on the fire, bring the brine to a boil. Pour the boiling brine into jars and immediately roll up with sterilized lids. Now turn the cans over and leave to cool. After cooling, put it in a cool dry place.
Pickled cucumbers with red currants are ready! Bon appetit!

Recipe number 4. Pickled cucumbers with mustard

Pickled cucumbers according to this recipe will surely appeal to lovers of spicy snacks.
To make mustard pickles, you will need the following: Ingredients:
1. Fresh cucumbers - 2 kg.
2. Salt - 4 tablespoons.
3. Dry mustard - 3 tablespoons.
4. Horseradish leaves - 2 pieces.
5. Currant leaves - 3 pieces.
6. Cherry leaves - 3 pieces.
7. Garlic - 3 cloves.
How to cook pickles with mustard:
1. Fresh cucumbers, washed, doused with boiling water, then put in a deep saucepan and poured with cold water. Leave the cucumbers to soak for three hours. After the specified time, get the cucumbers and cut off the tails.
2. Rinse the leaves of cherries, currants and horseradish, peel the garlic. We distribute the greens with garlic in sterilized jars, send cucumbers there, pour salt on top and pour the contents of the jars with boiling water. We cover the necks with lids and leave the jars for forty-eight hours. If a film appears on the surface, it must be removed.
3. After the time has elapsed, pour the brine into a saucepan, bring to a boil. We add dry mustard to the jars, pour the contents with boiling brine and immediately roll them up with sterilized lids. After that, we turn the jars over, wrap them up and wait until they cool down.
Pickled cucumbers with mustard are ready! Bon appetit!

Recipe number 5. Pickled cucumbers with vodka

It turns out that pickles can not only be served as an appetizer under the original Russian strong drink, but also salt with vodka. Try it, you will definitely like it!
To prepare pickles with vodka, you will need the following ingredients:
1. Fresh cucumbers - 2 kg.
2. Salt - 3 tablespoons.
3. Sugar - 3 tablespoons.
4. Vodka - 150 ml.
5. Horseradish root - 1 piece.
6. Horseradish leaves - 3 pieces.
7. Garlic - 3 cloves.
8. Bay leaf - 2 pieces.
9. Dill umbrellas - 2 pieces.
How to cook pickles with vodka:
1. We wash the cucumbers under running water, pour boiling water over them, dry them and cut off the tails. Rinse the horseradish leaves and dill umbrellas, peel the garlic. We put greens, cucumbers and garlic in sterilized jars.
2. Pour two liters of cold water into the pan, add salt and granulated sugar. Pour the contents of the jars with the resulting solution, pour vodka on top. We cover the jars with a towel and leave for three days. The foam formed during this time on the surface must be periodically removed.
3. After the time has elapsed, pour the brine from the cans into a saucepan and bring to a boil. The boiling brine is immediately poured into jars, rolled up with sterilized lids, turned over, wrapped and left to cool at room temperature.
Pickled cucumbers with vodka are ready! Bon appetit!

Recipe number 6. Pickled cucumbers with aspirin

And another common way to pickle cucumbers is with the addition of aspirin. A very simple recipe for making delicious pickles, which even a novice hostess can handle.
To make pickles with aspirin, you will need the following: Ingredients:
1. Fresh cucumbers - 2 kg.
2. Aspirin - 3 tablets.
3. Salt - 3 tablespoons.
4. Sugar - 2 tablespoons.
5. Black peppercorns - 7 pieces.
6. Garlic - 4 cloves.
7. Bay leaf - 3 pieces.
8. Citric acid - 1 tablespoon.
9. Leaves of horseradish, currant, cherry - 2 each.
10. Dill umbrellas - 2 pieces.
How to cook pickles with aspirin:
1. Wash cucumbers and soak in cold water three hours, then we take it out, dry it and cut off the tails. Rinse all the greens, peel the garlic from the husk and chop.
2. Put salt, granulated sugar, aspirin, citric acid, peppercorns, greens and garlic in a sterilized jar. Then we send cucumbers to jars. Now fill the contents of the jars with boiling water, roll up with sterilized lids and shake vigorously so that the salt, lemon acid and the tablets dissolved. Banks are turned over, wrapped and left to cool completely.
Pickled cucumbers with aspirin are ready! Bon appetit!
How to cook pickles, said Ekaterina Novoselova.

First of all, it should be noted that special fruits are selected for salting, they should be with an uneven surface, covered with pimples. Of course, interesting option there will be a preservation of the natural green color of vegetables - for this purpose they must be doused with boiling water, and then immediately placed in a container with cold water. In addition, another way to preserve color and speed up fermentation is to overlay white cabbage leaves.

Prescription with sterilization

IN enamel pan with a capacity of 4-5 liters, place 10 g of horseradish, 50 g of tarragon, chopped garlic cloves in the amount of 3-4 pieces, a little bit of bitter red pepper. In this case, one part must be put on the bottom of the pan, and the second - already on top of the cucumbers.

Sort the vegetables - discard the overripe ones (they can be used in other types of preservation), then rinse, place vertically in a saucepan.

To prepare the brine, dissolve salt in water (take 50 g per 1 liter), boil for a couple of minutes, pour into a saucepan and cover with clean gauze on top. Let this container stand in the room for 3-4 days. Then the brine should be poured into another vessel, thoroughly wash the pickle with boiled warm water and place it vertically in clean jars with the already added fresh garlic and dill. The brine that you drained earlier, you will need to boil and remove the foam. Pour this brine into jars, cover with a previously boiled lid and place in a bowl filled with water at a temperature of 60 degrees. In it, sterilize three-liter bottles for 25 minutes, and liter bottles for 15. Seal the vessels after that, turn upside down and leave it in this position until it cools completely. Don't worry if the brine isn't clear at first, the haze will settle over time.

Prepare and.

Wash 1.5-2 kg of cucumber fruits that are approximately the same size. Wash very thoroughly. Peel 3-4 garlic cloves and cut into pieces. Wash thoroughly spicy herb- a couple of dill umbrellas, a sprig of cherry leaves and two leaves of horseradish.

Put the lids in a saucepan, fill with water and boil, “cook” over medium heat for 3-4 minutes.

To prepare the filling, dissolve 50 g of salt in a liter of cold water (per three-liter bottle it will take about 1-1.3 liters of filling). Put the vegetables in jars and layer them with spices, adding also 3-4 parsley and 5 peppercorns.

Pour hot filling into bottles, cover can lids from tin, but do not roll up, but simply put in a fermentation room (it will take about a week or a little more). After this period, fill in an additional amount of filling and seal using a seamer. This recipe hostesses simply adore for the fact that the quality finished product unusually high and even at room temperature it is stored perfectly.

Master and - this vegetable also makes delicious snacks.

Of course, everything can be bought in the store. And pickles are no exception. But if you good hostess or if you want to become one, then you will have to learn how to pickle cucumbers.

Pickling cucumbers for the winter is a special ritual, and there are so many recipes! Read this article: how to pickle cucumbers in cold and hot ways, mine original recipes pickled cucumbers. Read on.

Here's what the pros advise.

Salt crispy cucumbers for the winter

For salting, you need to prepare.

Start with containers and dishes in which you are going to roll cucumbers.

• Suitable jars with a capacity of 1.5 liters to 3. I'm more comfortable with three liter jars.

Take care of the lids too.

• For salting in a cold way, you will need plastic hard lids, those that need to be preheated.
• For hot salting you need metal covers and a good seamer key.

Ingredients.

Of course, the cucumbers themselves.

• Medium-sized cucumbers, of the same shape and color, with small pimples, are best suited for pickling.
• Before pickling, cucumbers must be soaked for at least 2 hours in cold water.
• Many recipes recommend cutting off the tips of cucumbers, I never do this, but cucumbers are salted and stored perfectly. So, to trim or not to trim is a matter of taste and aesthetics.

Salt and spices.

• Salt for pickling cucumbers is suitable for the most common table salt, the one in a simple paper pack, without iodine and all kinds of additives.
• For a cold method of pickling cucumbers, you will need dill sprigs, or rather umbrellas with seeds, currant leaves, cherries and plums. Also, garlic cloves and horseradish root will not be superfluous. Nothing else.
• For hot salting, you need bay leaves, peppercorns and citric acid as a preservative. No herbs and leaves in hot pickle no need, cucumbers and without them are fragrant and crispy.

Recipes for pickling cucumbers for the winter - delicious and easy! Or how to pickle cucumbers

Cold method - the easiest and most affordable

Ingredients:

• cucumbers
• currant, cherry and plum leaves
• dill umbrellas
• garlic cloves

Cooking method:

1. Soak cucumbers in cold water for 2 hours. Place 2-3 teeth in clean 3-liter jars. garlic, dill umbels and leaves. Lay cucumbers very tightly on them, try to press them very tightly. In the process of pickling, cucumbers decrease and you will not get a full jar, but microbes easily penetrate into the empty space.
2. After laying the cucumbers, pour 1 tbsp into each jar. l. coarse salt with top.
3. Then pour cold boiled water and close with tight plastic lids.
4. Turn the jar upside down several times to disperse the salt.
5. Put the jars in a cool place, but not in the refrigerator. At first, the brine will be cloudy, then it will begin to lighten. Fluid may leak from under the cap, it is unnecessary to open and top up. Better notice this jar and eat it first. Cucumbers in this way are ready in 2-3 weeks, and are stored for almost a year.

By the way, cucumbers in the cold way are my favorite. They really remind me of my grandmother's cucumbers from a large oak barrel. Try it, you won't regret it!

Video recipe "Hurry pickled cucumbers"

Hot method of pickling cucumbers

By salting cucumbers in this way, you are preparing homemade canned food for the future. They do not require storage in a cool place, but the salting process is quite laborious and even dangerous.

You will have to tinker with boiling water, hot jars and pour cucumbers with brine 3-4 times. Stock up on patience and strength, the result is worth it!

Ingredients:

• cucumbers
• sugar
• Bay leaf
• peppercorns
• lemon acid

Cooking method:

1. Soak cucumbers, put tightly in 3-liter sterilized jars. In this recipe, cucumbers are reduced and even boiled down, so the denser the cucumbers are packed, the less fuss with half-empty jars.
2. Boil water and carefully pour over the cucumbers. Cover jars with lids and leave for 15 minutes.
3. Drain the water. Boil another water and again pour cucumbers with it. Leave for the same time. Drain water into large saucepan, add sugar and salt at the rate of 2 tbsp. l. salt and 3-4 tbsp. l. sugar per jar. Sugar retains color and crunchiness in cucumbers, but does not add sweetness to the brine. Boil the brine.
4. Pour 0.5 tsp into each jar. citric acid, pour boiling brine and roll up with metal lids.

Banks can be removed to cool in a buffet or in a far corner. After rolling up my cucumbers, I wrap them in a warm blanket for a day. As my mother taught, I think they are warmer there and so they become tastier.

are known to every housewife who takes care every summer to prepare tasty and healthy home preservation for your family.

In recent years, marinating recipes have become increasingly popular, but still there are hostesses who are adherents classic way a recipe that has been passed down in the family from generation to generation.

This is exactly the recipe you can find on the yellowed pages of a cookbook, where your grandmother entered it in neat handwriting so as not to miss a single important ingredient.

Recipes for pickling cucumbers for the winter in jars

All family members will be pleased with crispy pickles in winter, when there is so little fresh vegetables and salads, and prepared preparations in the summer save housewives, allowing them to diversify their family's diet. And so that in winter they are always at hand delicious pickles And vegetable salads, you need to think about harvesting them today - at the very height of the summer season, when vegetables ripen in the beds, and agricultural fairs are held in cities where you can buy necessary products at an affordable price.

Now let's talk about brine: despite the fact that it is much easier to prepare than in the case of pickling recipes, it has its own characteristics. You should approximately calculate the amount of water needed for one three-liter jar- volume required brine approximately equal to one and a half liters, but it is better to take it with a margin, because the volume of liquid depends on how tightly you put the fruits in the jar. Take two liters of brine for each jar.

For this amount of water, add four tablespoons (standard, with a slide) rock salt. Be sure to take rock salt, it is sold in blue packaging. Please note that iodized salt and fine extra salt are not suitable for salting.

In water it is necessary to dissolve the indicated amount of salt, put on fire and bring to a boil. Boil the brine for 5 minutes, and cool it. And at this time you can do the filling of cans. At the very bottom, you need to lay out a pickling broom: one dill umbrella, a couple of blackcurrant leaves, a piece of horseradish leaf and a couple of cherry leaves, if desired, you can add a sprig of tarragon for flavor (this spice is popular among modern housewives). And you also need to add three cloves of old garlic or five cloves of young garlic to the jar, the cloves can be cut in half so that they give their flavor to the brine completely. Do not forget to scald the greens with boiling water before laying out her jar.

Then you can fill the jar with cucumbers, laying the bottom layer vertically, as tightly as possible to each other. The second row can be laid out slightly at an angle so that as many fruits as possible enter the container. Accordingly, larger cucumbers should be laid on the bottom, and the smallest on top. From above it is necessary to leave a place for greenery: put another dill umbrella, cherry and currant leaves, a couple of cloves of garlic. Usually laid on the bottom most pickling broom, and upstairs - the rest.

Filled jars, when we need to fill with cooled brine, and pour hot brine only when preparing quick salted cucumbers in summer. During the fermentation process, the fruits will absorb some of the liquid, and we will need additional brine to fill the jar again to the brim. You may need to put a few small cucumbers in the bottle as well, as the fruits may settle during the fermentation process.

Recipe for pickling cucumbers for the winter in jars

Ideal for conservation cucumbers - salting for the winter in jars, recipes can be found with various additions. For example, in our recipe we used only pickling broom and rock salt, while in other recipes you can find in the list of ingredients mustard powder, chili peppers, even vodka, which is added to the brine in some pickling recipes.

Filling jars with brine is not the last stage of preparation. Unlike pickling, where immediately after the marinade has taken its place in the jar, they are rolled up hermetically iron lids, in pickles everything is different. Ahead of us is waiting natural process fermentation, which takes place with the release of gases, so the lids cannot be closed tightly with jars, otherwise they will simply fly up into the air.

Active fermentation lasts two days in hot summer weather. Jars should be placed in a room in a dark place so that they do not fall on Sun rays. It is advisable to cover the neck with several layers of gauze and tie it with an elastic band so that midges do not stick around the fermenting brine.

After two days, the brine from the jars must be drained into a saucepan and brought to a boil again. And you need to pour cold cucumbers boiled water and rinse them, washing away the white coating after fermentation. If the fruits have settled, you can report a couple more cucumbers on top. After that, add another 10-15 black peppercorns to the jar and pour in the hot brine, filling the jars up to the shoulders with it. Only after that you can roll up the jars with iron lids, turn over and leave to cool.

Do not forget to boil the iron lids beforehand, if you use screw caps, they must be new. Boil them for 15 minutes, and then leave them in water until the very moment of twisting.

It is advisable to equip a cool place for storage in the cellar or pantry, you can put them on the balcony in the closet, making thermal insulation in it. Small jars can also be stored in the refrigerator if there is still room for preservation.

Recipes for pickling cucumbers for the winter in jars

One of the most popular recipes for pickling cucumbers for the winter in jars- with the addition of mustard powder to the brine. Thanks to such a simple addition, the shelf life of your preservation increases, and vegetables acquire an unusual aroma and unique taste. Don't worry, the addition of mustard won't make the vegetables spicy at all, just a little savory.

To prepare the right brine for your vegetables, you can use grandmother's method. A good salt brine should be 6%, which means that 60 grams of rock salt should be taken per liter of liquid, sometimes its amount is increased to 80 grams.

The concentration of the solution can also be checked by the grandmother's method: dip clean water into the prepared brine egg, and if it does not sink, then you got the perfect concentration for salting.

For five liters of water for brine, we should take about 400 grams of salt and half a glass of dry mustard powder. Traditionally in villages, mustard powder was used to pickle vegetables in large wooden barrels, adding more oak leaves, which made the fruits dense, fragrant.

You can pour mustard on the bottom of the jar, you can pour it on top before pouring cold brine into jars, but it is better to mix mustard powder with hot brine and mix thoroughly until the powder grains dissolve. Then leave the brine to cool, and pour into jars.

1. Pickled and pickled cucumbers are not the same thing. For the preparation of the former, vinegar or citric acid is used, and for the latter, only salt.

2. Formerly cucumbers salted in wooden barrels, but now this method is rarely used. It is much more convenient to salt vegetables in ordinary glass jars. Moreover, cucumbers are as tasty as barrel ones.

3. There are two ways of salting: cold and hot. In the first case, vegetables are poured with cold water, and in the second, most often, first with cold water, and then with hot infused brine. Jars with cold pickled cucumbers are closed with nylon lids and stored in the cold. And jars filled with cucumbers hot water are rolled up with iron lids and can be stored at room temperature.

4. To make pickles firm and crispy, soak them in ice water for 3-4 hours. You can keep it longer, especially if the cucumbers are purchased.

5. Wash vegetables and greens, and sterilize jars and lids.

6. After pouring cucumbers with cold water, it is better to put under the jar wide dish or pelvis. This is just for convenience: due to fermentation, liquid can seep through the lid.

7. Salted cucumbers will be ready in at least a month.

How to cook pickles

All ingredients are designed for one jar of 3 liters. You will need about 1-1½ kg of cucumbers and about 1-1½ liters of water for the brine.

However, it is better to determine the exact amount empirically: the cucumbers must be tamped very tightly, and the jar must be filled with water to the very edge.

A very simple recipe that does not take much time and effort. Cucumbers will turn out excellent.

The salting method is cold.

Ingredients

• 2 sheets of horseradish;
• 2 cherry leaves;
• 2 dill umbrellas;
• 2 cloves of garlic;
• ½ hot pepper - optional;
• cucumbers;
• 3 tablespoons of salt;
• water.

Cooking

Put horseradish leaves, currants and cherries, dill and coarsely chopped garlic and pepper on the bottom of the jar. Pack the cucumbers tightly into the jar.

Dissolve the salt in a glass of water. Pour the cucumbers with clean cold water up to half the jar. Then add saline solution and completely fill the jar with cold water. Close the jar tightly nylon cover and immediately remove to a cold place.

Vegetables will give cucumbers an unusual pleasant aroma. And in winter salted carrots and pepper can be used to cook or decorate other dishes.

Salting method - hot.

Ingredients

• 3 carrots;
• 1½ bell pepper;
• ½ hot pepper;
• 1 horseradish root;
• 2 dill umbrellas;
• cucumbers;
• 8-10 garlic cloves;
• 7 black peppercorns;
• 7 peas of allspice;
• 2½ tablespoons of salt;
• water.

Cooking

Cut the carrot into circles - small slices, and hot pepper - into small pieces. At the bottom of the jar, put coarsely chopped horseradish root and dill. Pack the cucumbers into the jar, alternating them with carrots, garlic and all kinds of peppers.

Dissolve the salt in clean cold water and pour over the vegetables. Close the jar with a capron lid and leave for 3 days at room temperature. Then pour the brine into a saucepan and bring to a boil.

It is not necessary to wash off the resulting white coating from the cucumbers. Fill them with boiling brine and roll up the jar. Place it upside down and cover with a warm blanket until it cools completely.

Thanks to the mustard, the cucumbers will acquire a slight spiciness, and the rest of the ingredients will make them very fragrant.

The salting method is cold.

Ingredients

• 2 dill umbrellas;
• 1 sheet of horseradish;
• 3 leaves of black currant;
• 3 cherry leaves;
• cucumbers;
• 3 cloves;
• 3 tablespoons of salt;
• 1 tablespoon dry mustard;
• water.

Cooking

Put dill, horseradish leaves, currants and cherries on the bottom of the jar. Tamp the cucumbers, alternating them with garlic. Leave some space at the top of the jar.

Pour salt and mustard into the jar. They will just take up the space left on top. Pour cucumbers with clean cold water. Close the jar with a nylon lid, shake slightly and put in a cold place.

Vodka will make cucumbers even more crispy and fragrant, while not being saturated with alcohol taste.

Salting method - hot.

Ingredients

• 3 dried bay leaves;
• 3 sheets of horseradish;
• 1 dill umbrella;
• 2 cloves of garlic;
• cucumbers;
• water;
• 3 tablespoons of sugar;
• 2 tablespoons of salt;
• 100 ml of vodka.

Cooking

At the bottom of the jar, put the leaves of parsley and horseradish, dill and garlic. Tamp down the cucumbers. Dissolve sugar and salt in clean cold water and pour over vegetables. Pour vodka on top.

Cover the jar with cheesecloth or a perforated lid. Leave the jar in a dark place at room temperature for 3 days, regularly removing foam from it.

On the fourth day, pour the brine into a saucepan and bring to a boil. After 5 minutes, pour the cucumbers with boiling brine and roll up the jar. Turn over, wrap with a blanket and wait until it cools completely.

Cucumbers are obtained with a slight sourness and a subtle bready flavor.

Salting method - hot.

Ingredients

• water;
• 2 tablespoons of salt;
• 60 g of rye bread;
• 5 dill umbrellas;
• cucumbers.

Cooking

Pour water into a saucepan, dissolve salt in it, bring to a boil and cool. Break it open and put it on the bottom of the jar along with the dill. Cut the ends off the cucumbers and place the vegetables in a jar.

Pour in the chilled brine, close the jar with a nylon lid and leave at room temperature for 3 days. On the fourth day, drain and strain the brine. Bring it to a boil and pour over the cucumbers. If there is not enough brine, add ordinary boiling water to the jar.

Roll up the jar, turn it upside down and cover with a warm blanket.