How to pickle cucumber slices. Pickled cucumbers recipe for the winter crunchy with aspirin

All homely housewives dream of preserving the unusual taste of crispy pickles for the winter in jars. Yes, so that they are still beautiful, appetizing. In this case, they have recipes that have been proven over the years. Pampering your family with jars of pickles is possible not only with old methods. Checking out a new harvesting method is quite an exciting experience. But what about in the kitchen without experiments? Each vegetable season there is a desire to master a new recipe for crispy cucumbers for the winter.

1. Pickled cucumbers recipe for crispy winter

Important! Before pickling, cucumbers should be soaked in cold water for at least 2 hours. And the best option is to keep 7 - 8 hours in ice or well water. Marinated, crispy winter recipe, just lick your fingers:

To make crispy cucumbers for the winter, you will need:

Cucumbers (small) - 600 gr.
Peppercorns - 5-7 pcs.
Bay leaf -2 pcs.
Garlic - 2 cloves
Vinegar 6% -3 tbsp. l.
Water - 1.5 liters.
Sugar - 4 tbsp. l.
Salt - 2 tbsp. l.

Optional: currant leaves, dill umbel, cloves

Cucumbers are washed, the ends are cut off on both sides. Immerse in water for several hours. Prepare the dishes. Thoroughly washed and sterilized or rinsed with boiling water. The lids are boiling. Leaves of currant, cherry or bay leaf, garlic and peppercorns are washed under running water. Everything is placed on the bottom. Soaked cucumbers are thrown into a colander, the liquid is allowed to drain. And tightly packed in a glass container. They are poured with boiling water. After 10 minutes, drain and boil. Filled again, waiting the same 10 minutes. For the third time, they make a brine, put: salt, sugar, wait for it to boil. The jar is filled up to half with brine, vinegar is poured in. And fill to the brim with the remaining solution. Roll up the lid. Turn over and cover with something warm.

2. Crispy cucumbers for the winter without sterilization

According to this recipe, it is not necessary to sterilize jars (3 liter) at all.

To make crispy pickles for the winter in jars, you will need:

Cucumbers - from 1.5 to 2 kg.
Water - 1.5 liters.
Salt - 3 tbsp. l.
Sugar - 2 tbsp. l.
Vinegar 9% - 3 tbsp. l.
Umbrella dill -2-3 pcs.
Garlic - 5 cloves
Black peppercorns - 10 - 12 pcs.
Currant leaf - 4-5 pcs.
Cherry leaf 4-5 pcs.
horseradish leaf

Seam lids are boiling. Wash the vegetables, cut off the ends on both sides. Pierce with a fork in 2, 3 places. Banks are washed. Pepper, dill umbrella, cherry leaves, currants, horseradish and garlic are placed at the bottom. Lay the prepared cucumbers tightly, but do not ram. Prepared boiling water is poured, covered with a lid. Leave to warm up. After 15 minutes, the water is drained into the pan and brought to a boil again. Pour a second time, boil again. In the meantime, granulated sugar, salt, vinegar are poured into the jar, all according to the recipe indicated above. Boiling water is poured in for the third time, the jars of cucumbers are rolled up, turned over on the lid, set aside until they cool completely. Crispy, pickled cucumbers for the winter in jars are ready!

3. Recipe for crispy cucumbers for the winter with mustard

A successful recipe for cucumbers for the winter in jars, crispy with mustard. Vegetables acquire a special, characteristic taste. For this method, jars with a volume of 0.5 liters are needed.

To make crispy pickled cucumbers for the winter, you will need:

Cucumbers - 4 kg.
Sugar - 200 gr.
Salts -200 gr.
Vinegar 6% - 2 tbsp. l.
Ground pepper - 2 tbsp. l.
Grated garlic - 4 tbsp.
Vegetable oil - 200 gr.
Mustard seeds - 2-3 tsp

Banks are rinsed, the lids are poured with boiling water. wash, cut off the ends. Cut vegetables lengthwise into four pieces. Spread in a deep bowl, add all the ingredients. Stir and let stand for 2 hours. Carefully lay out in jars, cover with lids. They put it in a saucepan, fill it with water by 2 cm, not reaching the shoulders. As soon as the water boils, sterilize for 15-20 minutes. Then they roll up. Turn over, wrap, leave to cool completely.

4. Pickled cucumbers recipe for the winter crunchy with aspirin

Not all households like preparations with vinegar. Someone prefers salty for the winter crunchy with acetylsalicylic acid. Once, having tried an alternative method, they will forever remain fans of this recipe:

Ingredients:

cucumbers
Garlic - 4 - 5 cloves
Dill - green umbrellas
Parsley - 4-5 sprigs
Sugar - 1 tbsp. l. per liter of brine
Salt - 2 tbsp. l. per liter of brine
Hot pepper (peas)
Aspirin tablets - 3 pcs.

With glass jars for blanks, the same manipulations are performed as described above. Half a serving of greens, hot peppers, parsley and a few cloves of garlic are placed in them. Vegetables are laid tightly to each other, leaving some room for garlic and the rest of the greens. The jar is filled with boiling water. After 1 hour, the brine is drained and boiled again with the addition of sugar, salt, pepper. 3 aspirin tablets are thrown directly into the jar. Fill with prepared boiling brine. Roll up the lid, cover with something dense, leave to cool.

5. Recipe for cucumbers for the winter in crunchy jars without vinegar

And here is another recipe for pickled cucumbers without vinegar. All the necessary ingredients are taken in a 3-liter jar:

Cucumbers - 1.5-2 kg.
Dill - 1 umbrella
Garlic - 3-4 cloves
Salt - 100 gr.
Currant leaf - 3-4 pcs.
Horseradish - green leaf or one root
Black pepper - 10-12 pcs.
Bay leaf - 2-3 pcs.
Red chilli pepper

Note to the owner:

The presence of horseradish leaves (root), cherries according to the recipe allows the product to remain crunchy for a long time;
Mustard and horseradish leaves prevent mold;
Too much garlic in the seam will make the cucumber soft;
It is not recommended to use table salt saturated with iodine, its presence induces pickles to ferment;
When sterilizing, do not put baths immediately in hot water. Glass may break;
In no case should the sterilization process be ignored if required by prescription;

Good luck with your new recipes. Bon appetit!

Tell:

Lightly salted cucumbers are a great summer snack with or without a reason. They are great to serve with boiled potatoes, skewers, fried chicken, and any other dishes; use as a component for salads, and just crunch for pleasure.

I'm not talking about how good they are for strong drinks - you simply cannot find better snacks!

Ways to prepare such an appetizer simply can not be counted. And all because the people's love for this business is too great. In addition, when they grow in their own beds, and you shoot them every day in a bucket, then all that remains is to preserve them and lightly salt them. Because to overpower them in other ways is simply not possible.

But if conservation is a responsible and long process, then salting them quickly is just what you need. Therefore, they are salted in pots, jars, and simply in bags. Salted in the evening, and in the morning you can already serve it on the table. And there are super fast ways, thanks to which they can be served at the table in half an hour. These are the methods of salting in packages, beloved by many, or express methods.

In today's article, we will consider such quick methods just today. Of course, we cannot reflect all of them in one article, since there are just a lot of them! But at least the most basic and popular ones need to be known.

The most convenient way to cook lightly salted cucumbers in a saucepan. Fruits of any size are suitable for this, but it is still best to take medium or small specimens. Firstly, because they will pickle faster, and secondly, because their skin is much more tender and therefore they themselves will turn out crispy and not soft.

In addition, in large fruits, rather large seeds are formed inside, and all the taste of the pulp is given to them. Therefore, large specimens can be salted, but only when there are no others.

We will need:

cucumbers - 10 pieces (medium size)
horseradish leaf - 1 pc.
dill - 4 umbrellas (2 - 3 sprigs)
garlic - 2 cloves
red capsicum - to taste
black peppercorns - 7 pcs

For filling:

For 1 liter of water - 1 tbsp. a spoonful of salt

Cooking:

1. Wash fresh strong fruits, cut off the ends. If they are solid, then they can be used immediately. And if the fruits are sluggish, then they must be poured for 3-4 hours with cold water. During this time, they will be saturated with water and after salting they will be hard and crispy.

2. Thoroughly rinse the greens. I always take dill by eye, only their approximate amount is given in the composition of the ingredients. You can use any of its parts - the umbrellas themselves, and the stem, and their openwork foliage. If the dill bush is large, then the stem must be cut.

In general, it is better to use different parts of it. It will be better for both taste and aroma.

3. Peel the garlic. Cut it into thin slices.

4. If you like spicy snacks, then cook a piece of red capsicum. Personally, I always add it to pickles, at least, at least in lightly salted ones. I add quite a bit, so that when eating the finished product you don’t feel it at all. But it leaves its own little taste mark.

5. Put a pot of water on the fire. If the fruits are not very large, then a liter should be enough. But even if it’s not enough, then it’s better to boil a little more later.

6. As soon as the water boils, pour salt into it and mix. If you want to add a little sweet note, then add one and a half tablespoons of sugar.

7. In the meantime, the water is boiling on the stove, put all the cooked ingredients in layers in the pan. Put some greens down, then cucumbers, and the remaining greens.

In principle, it does not matter how you distribute the ingredients. But it is desirable that a little horseradish and dill be on top. They need to sort of cover the top layer.

There is no need to take a large pot for so many fruits. Otherwise, more brine will be needed. See that after laying out the cucumbers in the pan, there is enough space left for him.

In addition, it will be inconvenient to put a large pan in the refrigerator, it will take up all the free space there.

8. Well, everything is laid out, and by this time we have already prepared the pickle. It must be salty. When you add salt, do not be afraid that there may be a lot of it.

Pour the boiling brine into the filled pot. It should completely cover all its contents. If the filling was not enough, then boil another half liter of water and add a tablespoon of salt after boiling. Add as many as you need.

9. Prepare a saucer the size of the inside of the pan and place it on top so that it plays the role of oppression and crushes all the contents.

10. Leave at room temperature overnight. In the morning, our lightly salted cucumbers are ready. Especially if they are small. If they are larger, they will need a little more time.

11. But no matter how it was, in the morning you need to put the pan with the contents in the refrigerator. The salting process will take place there as well. But in the refrigerator, the brine will retain its transparency. If you leave it at room temperature, then soon it will begin to become cloudy and sour. And the fruits will also acquire a sour taste.

That's basically it! Cucumbers can be eaten and enjoyed with their crunchy content and pleasant taste.

And here is a video on how you can cook your favorite snack in a saucepan.

We made a video specially for this article, and we really hope that it will help you quickly cope with the task. Go to the channel, see other materials, there are a lot of interesting things. Friends, and do not forget to subscribe and press the bell so as not to miss new interesting recipes!

Snack cucumbers cooked in a bag for 1 hour

This version of salting is incredibly loved by the people, and in this way they are cooked at home, in the country, and even at work. And those who went out into nature generally consider it to be the best. As soon as the first fruits ripen in the gardens, they are harvested, and after eating a few fresh ones, they immediately take up the packages.

According to this recipe, by the way, you can salt not only in a bag, but also in a plastic container. The effect can be achieved exactly the same, and even much faster.

But today we are salting in a bag, so we are preparing it. Yes, not one, but two, for better strength. So that our cucumbers do not inadvertently jump out of the package.

And I almost forgot to say that this method is not only very tasty, but also the fastest. After our product has been salted, after 40-60 minutes it can already be eaten in a fully prepared form. And it must also be said that it is so simple that it is unlikely that it will be possible to find something even simpler.

We will need:

cucumbers - 500 gr
garlic - 1 - 2 cloves
dill - half a bunch
horseradish - 0.5 sheets
pepper - to taste
salt - to taste

Cooking:

Medium-sized varieties are best suited for this method. Moreover, they can salt not only ordinary small vegetables, but also long salad varieties. They are long and thin, and this is just good, it means they will be salted faster.

1. Wash the fruits, cut off the ends on both sides and cut. This can be done in different ways, you can cut them lengthwise into 2-4 parts, depending on the size. And you can cut them into medium-sized circles, or cubes. It also depends on their size.

The smaller you cut them, the faster the salting time.

A feature of this method is just that the vegetable is necessarily cut. How you do it doesn't make much of a difference. The main thing is that the pieces are not too big or too small.

2. Chop the garlic as finely as possible, this is important. We need garlic juice, which will quickly penetrate the pulp of the fruit. Therefore, for this, you either need to chop the garlic very finely, or use a garlic press.

3. We also need to cut the dill smaller. For this recipe, only the tender parts of the dill are needed, the coarse stems are separated and removed. If in other methods of salting you can use any of its parts, then only openwork twigs are suitable here.

And lovers can still add a little parsley for taste and aroma.

4. Tear half a sheet of horseradish with your hands into small fragments, so that later you can easily remove them.

Sometimes there is no horseradish, so nothing terrible will happen if we do not add it. When we salt cucumbers in this way at work, no one even remembers about it.

5. Salt the fruits, as for salad, so that they can be eaten. They should be fairly salty. To determine if there is enough salt, the chopped sticks must be mixed and be sure to try.

If the taste suits you, then just take another pinch of salt and pour it into our workpiece. We are preparing lightly salted cucumbers, not a salad, so you need a little more salt than for a salad.

6. Now that everything is cut and prepared, you can put all the components in a plastic bag. Rather, in two packages, one must be inserted into the other. Then you will understand why such manipulation is needed.

7. Yes, almost forgot. Add some more pepper. I really like to crush two or three peas of black pepper for this and add them. The aroma in this case will be simply stunning.

But if you don't want to mess around, just add a pinch of regular ground pepper.

8. Now the fun begins. Twist the bag and shake it very vigorously with up and down movements so that all the components are mixed, and juice should appear.

9. Let it lie down in this state for about 10 minutes, and then shake it again. After that, draw air into the bag, you can even inflate it there and tie it tightly. Remove to refrigerator.

An hour later, our delicious and fragrant snack is ready. Feel free to serve it on the table and treat everyone present.

If there is no refrigerator, then at room temperature you can keep the snack for not an hour, but 30-40 minutes, periodically shaking the bag again.

The finished product is best to eat immediately. When it lies for a long time, it loses its taste. Garlic smell and aftertaste begins to prevail. And the cucumbers themselves lose their shape, because the juice flows out very intensively. And their taste becomes watery. Therefore, lightly salt them in a bag for one, maximum two times.

But it is still desirable to eat them on the same day.

Cherry tomatoes can be salted in the same way. To do this, they need to be pricked with a toothpick. And the time for salting will take 24 hours. But they turn out to be simply incomparable.

This is such a great and fast way. To prepare such an appetizer of time - you need everything - nothing. Cut everything, but shake it, that's the whole story.

And such cucumbers can be pickled in just 10 minutes. Watch the video from our YouTube channel.

It's so fast and easy!

Lightly salted cucumbers in hot brine overnight

It will take exactly one night to salt our green vegetables in this way. That is, if you pickle them in the evening, then in the morning you can already eat them with might and main, especially if you use small specimens.

We will need:

cucumbers - per 3 liter jar (how much will go in)
dill - 8 umbrellas (or 1 large bush)
currant leaf - 8 pcs
cherry leaf - 8 pcs
horseradish - 1 sheet (small)
garlic - 2 cloves
black pepper - 10 pcs
allspice - 3 pcs
red capsicum - to taste and spiciness
clove buds - 6 pcs

For brine:

water - 1.5 liters
salt - 3 tbsp. spoons
sugar - 2 tbsp. spoons

Cooking:

I will pickle cucumbers in a three-liter jar, but you can also pickle in a saucepan. It’s just that everything can be packed very compactly and tightly in a jar, and more space will be needed in a saucepan. But this will not affect the quality in any way, so choose the capacity yourself.

1. Wash the fruits and cut off the ends. Let me remind you that if they are small and plucked, for example, in the morning, and you cook them in the evening, then soak them in water for 3 hours. This is provided that you do not immediately put them in the refrigerator. The same applies to purchased items.

Otherwise, they will not turn out crispy and dense. It's summer now, and cucumbers under the influence of heat quickly lose moisture. And moisture is very important for everything to work out as it should.

2. Wash the greens and immediately put them all on a plate so that you don’t forget anything later. Today I did not have currant leaves, and I decided to replace them with raspberry leaves. Of course, I will not achieve a smell, but I will be able to maintain rigidity.

Dill can be used not only in umbrellas, but also take a whole bush, along with the stem. If it is large, then it can be cut as needed.

Tear the horseradish leaf into smaller pieces.

3. Prepare spices, too, all at once in one place, so as not to forget anything. I use red hot peppers. It comes in varying degrees of severity, this must be taken into account. My pepper is very spicy and therefore I take it quite a bit - a little.

Peel the garlic and cut into thin slices.

4. We will need a three-liter jar. It must be thoroughly washed with soda and rinsed with boiling water.

5. Now that we have everything ready, we will put everything in a jar. Put the fruits very tightly to each other in the first layer. If the last of them has to be squeezed in, then this must be done. The denser we lay them out, the less brine we need.

Lay out larger specimens down, smaller ones on top. Small ones will pickle faster, and we eat them faster. In the meantime, the essence, but the point, the lower ones will already arrive in time.

6. Then put some different greens and some garlic.

7. Then cucumbers again, you can have two layers at once. And again greens, garlic and half of the whole pepper, along with red. In the middle - it's the place.

8. And so, alternating layers, fill the jar to the very neck. I have medium-sized samples and there are much more of them in the jar than I expected. And it wasn't even enough. I had to run to the greenhouse with a flashlight and look for them there in the dark.

9. Be sure to put the remaining peppercorns and herbs on top. Excellent, everything turned out very nice. And tomorrow it will be delicious!

10. Boil water, as it boils, add salt and sugar. Wait for them to dissolve and boil again. Pickle, and it is also called brine - ready.

11. Pour it into a jar under the very neck. It took me about 1.4 liters. But this amount will depend on how tightly you folded all the cucumbers.

12. Cover the jar with a saucer, if they want to jump out, then put a liter jar of water on top.

13. Leave the jar in the kitchen at room temperature until morning.

14. In the morning you can see that they have changed their color. This means that they are ready. And you can take a sample.

15. After trying, put the jar in the refrigerator and store it there. At any time of the day or night, cold crispy cucumbers are waiting for you to get them and taste them.

By the evening, larger specimens will also come up. Therefore, boil potatoes or fry meat. An incredible dinner awaits you!

Quick recipe for salting with lime and mint

This appetizer is very good to cook when going on a picnic. They are ready almost instantly. It will take only 30 minutes for them to salt and become very tasty.

We will need:

cucumbers - 1.5 kg
lime - 3 pcs
dill - 1 bunch
mint - 4 sprigs
salt - 2 tbsp. spoon
sugar - 1 teaspoon
allspice - 3 peas
black pepper - 4 peas

Cooking:

1. Wash the fruits and cut off the ends on both sides. Cut each of them into two to four parts, depending on their size.

2. Crush the peppercorns in a mortar. You could also use ground pepper, but when the pepper has just been crushed, it has a completely different smell, much richer and more aromatic.

3. Wash and dry the limes. Then grate the zest, only its green part.

Add the zest to the mortar and grind it together with the pepper. You can feel the scent. Here also, and maybe our cucumbers will smell even better.

4. Squeeze the juice from the remaining limes into a separate container.

5. Mint and dill cut into smaller pieces. If the dill has very thick stems, then it is better to cut them off. If they are small, and most importantly not hard, then cut them too.

6. Transfer the fruits to a bowl. Pour juice over them and sprinkle with spices. Then gently mix so that the sticks remain whole.

7. Let stand like this for 30 minutes. After this time, they are ready and they can be served at the table.

It turned out to be an excellent appetizer under and something stronger.

Therefore, when you are going to nature, take everything you need with you. It's hard to imagine a better appetizer!

Salted with garlic and herbs in soy sauce

This recipe differs from all the others in that it uses soy sauce and a lot of greens as a marinade. In the original, dill and cilantro are taken. But I know that not everyone can tolerate the smell of cilantro, and will not even eat other greens that just lay nearby.

Therefore, if you belong to just such people, then replace cilantro with parsley. Or just add one dill, as I did in today's version.

We will need:

cucumbers - 1 kg
garlic - 5 - 6 pcs
dill - 1 bunch
cilantro (parsley) - 1 bunch
soy sauce - 200 ml
olive or sunflower oil - 1 teaspoon
vinegar - 1 teaspoon (incomplete)
sugar - 1 teaspoon
ground red pepper - to taste (a pinch)
salt - 1 teaspoon
sesame - 2 - 3 tbsp. spoons

Cooking:

1. Wash the fruits and cut off the ends on both sides. Cut them into 4 parts, and if the vegetables are long or pot-bellied, then you can cut them into 6-8 parts. In general, cut so that you immediately take a piece and put it in your mouth as a whole, or so that it is enough for two bites.

Salt on top, mix and let stand for a while.

Prepare the ingredients right away so that everything is at hand.

2. Put the sticks in a saucepan or bowl.

3. Rub the garlic on a fine grater. If you crush it with a press, or finely chop it, then it will be felt, and grated will be just right. It will completely connect with all other components and will not stand out in any way.

4. Finely chop the greens. If it has rather thin stems, then chop them as well, but if they are large, then it is better to remove them.

5. Pour the sesame seeds into a bowl or deep plate. Pour in soy sauce, vinegar and oil. Mix everything. Let stand for a while so that the seeds are nourished.

Vinegar must be added with caution. It's just that everyone has different tastes, and that's why it's hard to please everyone. So add as you wish.

By the way, you can also use lemon juice with it. It will even be more natural that way. In addition, we will acquire another wonderful aroma.

6. Pour greens, garlic and black pepper into a saucepan, mix everything well. Then pour in the liquid component with sesame seeds and mix again.

7. In principle, that's all! Now just put the saucepan in the refrigerator, closing it with a lid. And after 4 - 6 hours, our salted cucumbers with herbs, in soy sauce are ready.

Very tasty! As it turned out, soy sauce goes well with the hero of our today's story.

You can store them in a jar in the refrigerator. We kept for a week and nothing happened to them. Throughout the entire period of storage, they remained tasty and appetizing.

Cold and fast method on mineral water

And there is also such an interesting way to salt cucumbers. This is the so-called cold salting method. Of course, you can also use ordinary cold water, and preferably spring water.

And you can like this, with mineral water.

Mineral water must be carbonated. It is the gas bubbles that contribute to the salting process occurring quickly enough.

Delicious beautiful cucumbers can be eaten the very next day.

Ambassador in a fast way without color loss

I heard that cucumbers can be pickled in such a way that they do not lose their color. I've always wondered how this could be done.

And then one day I came across such a recipe, which just described how to do it. And you know what the secret was - vodka was added to the brine! That's the way it is!)

Yes, and they are salted in a barrel. Although you can pickle them in a saucepan.

I give the recipe in the form in which it came to me. The proportions here are quite large, but I decided not to change them. Someone wants to salt only half a kilogram of fruits, someone 3, and someone all 10. Therefore, I thought that everyone was taught at school how to work with proportions, and everyone can calculate for himself the right number of kilograms and grams.

We will need:

cucumbers - 10 kg
dill - 320 gr
currant leaf - 320 gr
horseradish leaf - 170 gr
chopped garlic - 20 gr

For brine:

water - 7 liters
salt - 320 gr
vodka - 150 ml

It is very convenient to salt a kilogram of vegetable for testing. In this case, the weight of all other ingredients is simply divided by 10.

Cooking:

1. Wash the fruits and cut off both ends. Take not very large specimens, their skin is more tender and they turn out to be more tasty because of this. Brine through a thin skin better nourishes the inner pulp.

Prepare immediately all the greens so that it is at hand.

2. Put the cucumbers in a barrel, shifting them in layers with herbs and garlic.

The top layer must be green.

3. Boil water and add salt to it. As soon as the salt dissolves, pour in vodka and immediately turn it off.

4. Pour the hot brine into the barrel. Press down the contents with a not very heavy oppression, just a flat plate will be enough.

5. You can eat them the next day.

But on the same day they will need to be removed to the basement. I think that not every house has a barrel and a cellar. Therefore, we salt our vegetable in a saucepan and store it in the refrigerator.

I myself love it when there is plenty to choose from. When you try to cook according to different recipes, among them there will certainly be one that you love the most.

But how many people, so many opinions, especially when it comes to taste. What I like best doesn't necessarily have to please someone else.

So try it and look for your recipe. Our summer is long, and so what - what, and cucumbers are always born in large numbers. Therefore, you can try a lot of different options.

And I end here. And I want to wish everyone that you always get only the most delicious cucumbers!

Bon appetit!

Pickles in Russia have been an independent snack for a long time. They are an indispensable component of traditional holiday salads, such as Russian salad or herring under a fur coat.

In the article we will reveal all the secrets of pickling crispy, homemade cucumbers. And we will tell you a few proven recipes so that every housewife can surprise and please her family.

Secrets of delicious crunchy cucumbers

It is important to initially choose the right cucumbers for pickling. They should be of medium size, can be smaller, preferably the same size. This will help pack them tightly into the jar without leaving too much empty space.

The color of the cucumber should not be very dark, and the skin is dense. Also not suitable are overripe cucumbers, with yellow skin and developed seeds inside. One of the important points in choosing the right cucumbers is their taste. The most important thing is that the peel is not bitter, it is important to check this by tasting it before salting.

Another important point is the water for preservation. Ideally, it should be from a spring or well, but you can also use an ordinary purified one. The main thing is not chlorinated. If it so happens that it is not possible to use non-chlorinated water, then at least tap water should be cleaned. Let it settle beforehand, or make it thawed.

Preparation for work

Usually, in addition to the cucumbers themselves, various herbs and spices are put in a jar, for example:

horseradish leaves and root;
stems and flowers of dill;
currant leaves;
bay leaves, oak leaves;
black and allspice;
garlic, carrots.

Everyone chooses a set of herbs and spices to their liking.

If you want the cucumbers to crunch, then before pickling, they should be placed in a container with water for a long time, but not more than 12 hours. Half a day is enough for the cucumbers to be saturated with moisture.

While the cucumbers are soaking, there is just time to prepare the jars. Select the jars in which you plan to close the cucumbers. They should be washed thoroughly with detergent or ordinary soda. Rinse well and then sterilize. Lids also require sterilization, usually they are boiled for about five minutes in water.

Recipes and step-by-step instructions for them

General plan of action. At the beginning, in sterilized jars, you need to lay a layer of herbs and spices on the bottom. Cucumbers are stacked on top in a vertical position, tightly tamping. After the jar is filled, it is poured with brine.

You can prepare the brine as follows: you need to add salt to the water and dissolve. Given 70 grams of salt for every liter of water. You can also add spices to the brine. Boil it. After that, a jar of cucumbers is poured and left to ferment for several days.

cold pickled cucumber recipe

For a 3 liter jar, the following ingredients are needed:

2 kilograms of cucumbers;
stems and inflorescences of dill - 2 sprigs;
oak, bay and cherry leaves, 3 pieces each;
3 garlic cloves;
black pepper, allspice - 8 pieces;
salt - 100 grams.

Basically, everyone puts spices and their quantity to their liking, but if you are cooking for the first time, you can take it clearly according to the instructions.

Cooking method

The salting technology is quite simple:

Herbs and spices are placed at the bottom of the jar, after which the already soaked cucumbers are rammed.
Cold brine is prepared as follows. Dissolve salt in water. A 3 liter jar usually contains 1.5 liters of brine.
Fill the jar with brine, leave to ferment at room temperature. Banks are better to cover with gauze.
Then all this is removed in a cold place with a temperature of no more than +1 degree for 10 days.
At the end of the term, try the cucumbers, if everything turned out well and you like their taste, then you can start rolling.
If there is less brine, then you need to add it.
After that, the cucumbers are rolled up with sterile lids.

Such preservation is stored in a cold place, cellar or refrigerator, the main thing is that the temperature should not exceed +5 degrees.

Hot pickling of cucumbers

Ingredients can be taken from the previous recipe. In this option, only vinegar is added - 3 tablespoons. You need to take 9 percent. So:

Everything fits as in the recipe above. You can not put all the herbs on the bottom, but lay some in the middle and on top.
Salt is added to boiled water.
Cucumbers are poured with the resulting liquid, after which they are allowed to stand for about 10 minutes.
After that, the water is drained from the jar and boiled again. The last time they pour it back, add vinegar and roll up the jars.

Note: in various recipes, instead of vinegar, they can put citric acid or vinegar essence.

Rolled cans are placed upside down and wrapped with a blanket. After a day, you can hide in the pantry or in any dry and dark place.

Here are some simple ways to pickle crispy, tasty and homemade cucumbers for the winter. Bon appetit and crunch!

From this video you will learn about an unusual way of pickling cucumbers:

What table is complete without this wonderful and tasty vegetable. Together with salty or are almost the main snack of any table.

On a note! Although this vegetable in salty form is considered an indispensable attribute of the Russian feast, the Byzantines introduced the Russian people to it. It is believed that even the Russian name for cucumber, according to Fasmer's dictionary, comes from the Greek word "ogyros" - "unripe".

Cucumber is one of the few fruits that is eaten unripe. In Rus', they were salted in oak tubs, which ultimately gave the finished product a unique taste and incomparable aroma. Nowadays, this type of cooking is also practiced, but this is rare. Especially in apartment conditions, it is practically impossible to do this.

cold pickled cucumber recipe

There are a lot of ways to pickle cucumbers, mostly standard ones are used, in which cucumbers are poured with hot water. But I want to start with a recipe according to which they are salted with cold water.

After all, with such a marinade, the cucumbers are deliciously crispy and hard. So let's get started.

Ingredients:

cucumbers - 1.3 kg.
garlic - 3 cloves
horseradish - 5-6 leaves
dill - 1 bunch with umbrellas
currant - 2-3 sheets
cherry leaves - optional
salt - 100 g
cold water - 1.5 liters.

Cooking:

1. Soak cucumbers collected from the garden or bought on the market for 3 hours in water, after which we rinse them thoroughly under running water.

2. We prepare greens. Horseradish leaves, dill umbrellas, currant leaves and cherries wash well. You need to choose only whole and young leaves. Next, peel a few cloves of garlic.

3. We wash the jar for cucumbers well. At the bottom of the jar we add horseradish leaves, then put dill umbrellas, followed by currant leaves.

4. Before putting green ones in a jar, they need to cut off their tails. After that, we send them to the container in a standing form (standing). Place 3 cloves of garlic on top.

5. A three-liter jar will need 100 g of coarse salt. Pour it into a jar and fill it with cold water.

The water must be very cold. It is advisable to keep it overnight in the refrigerator. And of course, it should not be running water, but purified and filtered.

6. Close the jar with a tight lid. Shake to distribute the salt throughout the jar. A jar of pickled cucumbers can be immediately put into the cellar.

In winter, this appetizer will delight you and your loved ones with a unique taste and a pleasant crunch.

How to cook pickles for the winter without vinegar?

Every good housewife has her own proven recipe for making pickles. Traditionally, they use a bite. I present to your attention the following salting method, it uses citric acid instead of vinegar. I recommend making this recipe at least once. I think you will appreciate.

Ingredients for one liter jar:

cucumbers - 500 grams,
horseradish leaf - 1 piece,
cherry leaf - 1 piece,
currant leaf - 2-3 pieces,
garlic - 2 cloves,
allspice peas - 2 pieces,
black peppercorns - 3-4 pieces,
dill umbrella - 1 piece,
hot pepper - to taste
water - 500 milliliters,
citric acid - 1/3 teaspoon,
sugar - 1 tablespoon,
salt - 0.5 tablespoon.

Cooking:

1. In the prepared sterile jars, put allspice with peas, black pepper with peas, 2 cloves of garlic.
If the garlic is very large, then it is better to cut it lengthwise.

2. Add one cherry leaf, 2 currant leaves, thoroughly washing them with cold water. Next, we lay dill umbrellas and well-washed horseradish leaves. Horseradish leaves need to cut the stem, which will come in handy later.

3. Cut off the tails of the cucumbers. We put them in jars in a vertical position. One liter jar takes about 500 g of vegetables.

4. In the gaps between the cucumbers, put the stalks of horseradish. Next, lay the second layer of cucumbers horizontally. If the fruits are large, they can be cut in half.

5. Put some more dill umbrellas. Add hot pepper to taste. Put a currant leaf on top. Fill the jars with boiling water, cover with a sterile lid and leave for 10 minutes.

7. Boil water in a saucepan and fill it again with jars of cucumbers, leave for 10 minutes.

8. Now you need to prepare the marinade. For a liter of water, you need 1 tablespoon of salt and 2 tablespoons of sugar. 1 liter of water is enough for about 2 liter jars.

It is necessary to boil the marinade, wait until the sugar and salt are completely dissolved in water.

9. Drain the water from the cans.

Put 1/3 teaspoon of citric acid in a jar. Immediately pour hot marinade over cucumbers. We roll up the cans with a seaming key and turn them over.

We leave the jars upside down under the covers until they cool completely.

It is best to store the finished workpiece in a dark, cool place or in the cellar, where they will last longer. In winter, they will delight you and your family, especially at the festive table.

Pickled cucumbers in hot jars

If you don’t know how to pickle delicious cucumbers in a jar for the winter without sterilization, then I have a very simple hot cooking recipe for you.

This is how my grandmother used to pickle cucumbers. After 2-3 days they turn out lightly salted, and after a month or by winter they are salty.

Ingredients:

fresh cucumbers -3 kg.
water - 3 liters large
rock salt - 250 g (~ 9 tablespoons)
dill - 4 branches
horseradish - 2 sheets
garlic - 8 cloves
blackcurrant - 30 pieces.

Cooking:

The amount of ingredients is designed for 2 3-liter jars.

1. First you need to thoroughly rinse the cucumbers under running water.
We choose not too large fruits so that they fit freely in a jar and do not have large seeds inside.

2. All greens must also be washed thoroughly.

3. Pour 3 liters of water into the pan, add salt there, bring to a boil, stirring occasionally.

4. In the meantime, we rinse the jars with warm water, they do not need to be sterilized. At the bottom of the jars we put a branch cut into several parts with a dill umbrella and blackcurrant leaves, we also put horseradish leaves, cut in half and garlic cut in half.

6. Lay out a few sprigs of greens and garlic with the final layer. As soon as the brine boils, fill the jars with it, close the jars with plastic lids.

7. Previously, the lids must be placed in boiling water for 15 seconds.

The resulting yummy should be stored in a cool place. Such cucumbers will be a good appetizer at any holiday, your guests will definitely appreciate them.

Cucumbers for the winter in jars under iron lids

I present to your attention another way of pickling cucumbers. All ingredients are very simple, traditional. I think good housewives will take it into service.

Ingredients for brine per 1 liter of water:

Salt - 1 tablespoon
Sugar - 4 tablespoons
Dill (umbrellas)
Blackcurrant leaves - to taste
Black peppercorns - to taste
Allspice black pepper - to taste
Jar 3 l - 1 tablespoon of vinegar (70%)
2 liter jar - 1 dessert. a spoonful of vinegar (70%)
for 1 liter jar - 1 teaspoon of vinegar (70%)

Cooking:

1. First of all, we wash the cucumbers well and cut off the edges, we also wash the greens and dry them.

2. We will roll cucumbers into three jars, different in volume: three-liter, two-liter and liter. Pre-sterilize the jars, boil the lids.

At the bottom of the jars we put dill and a few leaves of black currant, then we put cucumbers. In a liter jar, it is best to put them standing up. We add a little more dill and blackcurrant leaves, then we continue to lay cucumbers. We put a few more leaves of blackcurrant.

4. As soon as all the cucumbers are placed in a jar, pour boiling water over them. We cover the jars with iron lids and wait for the jars to cool.

5. After the water has cooled down, pour all the water into the pan in which we will make the brine. Add salt and sugar to the drained water, mix everything thoroughly.

6. Put the brine on the stove and wait until it boils. As soon as the brine boils, turn off the gas and pour the hot brine into jars.

7. Add vinegar to each jar. After that, we cover the jars with lids and roll them up with a seaming key.

8. Turn the jars upside down, cover with a towel and wait until they cool.

We will take samples from them on cold winter evenings. Such cucumbers go very well with boiled potatoes and herring. I think this combination will not leave anyone indifferent.

Cooking pickles in a cold way with vodka:

If you love real barrel cucumbers, I advise you to try cooking them according to this recipe. The secret of cooking is very simple: in addition to traditional greens, we also put amaranth leaves and marigolds in a jar, and add vodka to the brine. Cucumbers according to this recipe are simply incomparable.

Amaranth (amaranth) is a unique plant, the benefits of which are palpable in folk medicine, and in cooking and even in cosmetology.

Ingredients for a 3 liter jar:

Cucumbers - 1.5-2 kg
Garlic - 4-5 cloves
Salt - 100 g
Vodka - 50 g
Leaves of currant, horseradish, dill umbrellas, amaranth (amaranth), marigolds in a few pieces

Cooking:

1. Wash cucumbers well and soak for 2 hours in water.

2. Banks are also well washed and sterilized. At the bottom of the jar we lay out a few sprigs of greenery and 5 cloves of garlic.

Fill the jar with vegetables. Add water to salt and mix well. Soak cucumbers in salted water.

3. Leave them in a jar of salt water at room temperature for 4 days. After 4 days, pour the brine into the pan.

4. Put the pan on the fire and boil the brine. Pour a jar of cucumbers with cold water, shake and drain the water. Meanwhile, boil the brine for 5 minutes.

5. Pour vodka into a jar of vegetables. Then fill them with hot brine.

We hermetically close the jar with a sterilized lid with a seaming key. Turn the jar upside down.

Cucumbers according to this recipe are obtained as salty cask, but at the same time crispy. You need to store them in a cool place, so they will keep well until spring. Although it is unlikely that you can store such a yummy for so long.

Video recipe for cucumbers in jars with mustard

And finally, another unusual salting recipe, in video format. Its difference is that mustard is added to the marinade. It gives cucumbers a slightly spicy taste that will not leave your family and friends indifferent. Enjoy watching!

OK it's all over Now. If you like the recipes, please share them on your page. Let your friends know about them too. I also look forward to your comments and feedback.

Step by step recipe with photo and video

There are many recipes for preparing cucumbers for the winter, but I want to choose the simplest, fastest, especially if we have a lot of cucumbers, and all of them need to be processed and preserved. According to this recipe, pickling cucumbers for the winter is as easy as shelling pears. We will not need to pour the fruits with boiling water and sterilize, as in. There is only one necessary condition: our jars must be stored in the cellar or in the refrigerator.

I remember that it was this recipe for cooking cucumbers without sterilization that I mastered in childhood, when I really wanted to help my mother in conservation. And now my granddaughter is helping me. She is only three years old, but she remembers how many leaves to put in a jar and enjoys spending time with me in the kitchen. In general, as I said, pickling cucumbers for the winter is as easy as shelling pears!

Before cooking, let the cucumbers stand in cold water for 3-4 hours, especially if they were collected in advance. This will give them freshness, and when ready, the fruits will turn out crispy.

Put the peppercorns, allspice, bay leaf and garlic into cleanly washed and sterilized jars. If the garlic cloves are large, they can be cut.

We put cucumbers in a jar, trying to make the most of the space. We put large cucumbers on the bottom, and those that are smaller - on top. In the free space we lay the leaves of currant, cherry, horseradish. On top, you can put dill inflorescences.

Thus, we fill all the banks.

Let's prepare the brine. For a liter jar, we need 1 tablespoon of rock salt. Dissolve salt in water, boil and cool. It is good to use spring or well water, it can not be boiled.