How to pickle cucumbers for the winter cold. Cold pickling of cucumbers with vodka

Today we will prepare cucumbers in jars with mustard for the winter, I offer the best proven canning recipes. The first attempts to pickle the Russian folk vegetable were made by the Byzantines. And since then, experiments to improve the quality and taste of the workpiece have not stopped. What is mustard for? There are several reasons to add the powder or grains of the plant, and all of them are valid:

• Protect the workpiece from mold by stopping fermentation. Protect banks from "explosion".
• They will give the cucumber crispy properties, make it strong and dense.
• They will improve the taste of snacks, lovers of spicy taste will like it.

Secrets of preserving cucumbers with mustard

The method of canning with mustard is suitable for the preparation of pickled, pickled, pickled cucumbers. For canning, dry mustard powder or grains are taken, the type of product does not matter much.

In addition to the spices indicated in the recipe, the cucumber is "friendly" with basil, celery, tarragon, and all types of pepper. For beauty and variety, you can add a twist to the jar in the form of 1-2 carrots, physalis, bulbs, squash.

1. Choose pickling varieties of greens with thin skin and dark-colored pimples. Salad ones are also suitable, but be sure to cut off their “butts”.
2. The advice is appropriate for all purchased cucumbers, cutting off the tips, you get rid of nitrates.
3. To salt the vegetables at the same time, put copies of the same size.
4. To keep the cucumbers crispy, do not pack them tightly into the jars.
5. Pre-soaking has been mentioned more than once, I recommend not to neglect the advice, it will nourish the greens with moisture and they will become strong.
6. Currant, oak, cherry leaves containing tannins contribute to density and crunchiness.
7. True, there is one "But". Currant leaves provoke the production of mold, they are not suitable for cold pickling. But the horseradish root actively prevents this.

Classic Cucumber Mustard Recipe

A recipe that has been tested by more than one season of harvesting delicious cucumbers for the winter. Do it - you can't go wrong.

Take on a 3 liter jar:

• Cucumber - one and a half kilograms.
• Garlic - 3-4 cloves.
• Salt - 3 tablespoons.
• Dry mustard - a spoon.
• Horseradish and cherry leaves.

Salting steps:

1. Soak cucumbers in cold water for several hours.
2. Prepare jars and lids - wash, pour over with boiling water.
3. Put cherry and horseradish leaves on the bottom of the balloon.
4. Fill the jars with cucumbers, placing the first layer vertically to accommodate more.
5. Pour salt and pour boiling water to the top.
6. Cover with a lid, but not tightly, leave for 2 days.
7. After this time, a small film forms on the surface - this is a signal that the snack is ready.
8. Drain the brine, add mustard powder to the jar.
9. Boil the brine and return to the jar.
10. Then everything is normal: twist, turn over, wrap well and let cool. Store in a pantry, you won't need much coolness.

Cold mustard cucumbers

Many people love pickled cucumbers made with cold filling. The only drawback of such a blank is to wait a long time for the result. But cucumbers will be stored all winter, until spring, and will not lose their crunchiness. This is how they harvested in the old days. Do not put currant leaves, otherwise a lot of mold will appear during fermentation.

For a 3 liter can:

• Cucumbers.
• Garlic - 6 pcs.
• Small chili pepper.
• Mustard powder - a small spoon.
• Oak leaves, horseradish, peppercorns and dill.

Per liter of brine:

• Water - litre.
• Salt - 2 spoons with a slide (for a 3 liter jar you will need 1.5 liters of brine).

Cold pickling recipe:

1. Prepare cucumbers for pickling - soak and cut off the tails. Soaking will add density, as the greens will absorb the missing moisture.
2. Shifting with spices and greenfinch, put in jars. Sprinkle mustard powder immediately.
3. Dissolve the salt in cold water, fill the bottles, cover with a lid or gauze.
4. The fermentation process will begin, clouding of the brine is normal.
5. Check back every 3-4 days. If the water has evaporated or flowed out - add, the cucumbers should be covered with brine.
6. When the brine brightens and stops bubbling, the workpiece is in order - it can be sent for storage.
7. But for this it is necessary to stop the fermentation process. Close jars tightly and refrigerate. After a couple of days, see if fermentation has stopped.

Pickled Cucumber Salad with Mustard Seeds

The recipe is universal. On it, you can make a harvest for the winter from overgrown cucumbers. Usually I cut them large, it turns out tasty, but it doesn’t look like a salad. You can make from normal greens by finely cutting them. The salad has a very tasty spicy marinade, which many people like.

• Cucumbers - 4 kg.
• Lean oil - a glass.
• Vinegar 9% - a glass.
• Mustard grains - a full tablespoon.
• Salt - ½ cup.
• Sugar - 1/3 cup.
• Garlic cloves - 6-8 pcs.
• Black pepper - a large spoon.

Recipe for preparing the workpiece:

1. Cut the cucumbers to any size, place in a bowl.
2. Add sugar and salt, immediately pour vinegar and oil. Add finely chopped garlic cloves and mustard seeds there.
3. Stir, leave to marinate for a couple of hours. The marinade will appear when the cutting releases the juice.
4. Distribute the salad in clean jars, pour your own marinade.
5. Lettuce must be sterilized by placing in a pot of hot water. A liter jar is sterilized for 15-20 minutes from the moment of boiling.

Quick recipe for pickled cucumbers with dry mustard

For a 3 liter jar, take:

• Cucumbers - 1.5 kg.
• Salt - a glass (this is not a mistake, see salting technology below).
• Dry mustard - 3 tablespoons.
• Water - 1.5 liters per 3 liter jar.
• Currant and cherry leaves, horseradish root or leaf.
• Garlic - optional.

1. Put the prepared vegetables on a pillow of leaves. Add chopped garlic (I don't always peel it, just cut the cloves lengthwise).
2. Boil water and pour into the workpiece.
3. After 10 minutes, pour out the water.
4. Separately, dissolve the salt in cold water. Pour into a jar and leave for 3 days. Cover with something to keep insects out.
5. After three days, drain the brine, add mustard powder.
6. Fill with tap water, store in a cool place. Salting is ready.

Quick pickles without sterilization with mustard

For salting, take any container, from a jar to a tub. In winter, thank yourself if you do a lot. Cucumbers will get strong, charmingly crispy. They will go in vinaigrettes, pickle, and it will be very tasty with potatoes. The great advantage of the workpiece is the speed of preparation, since after 2-3 days you can take the first sample.

• Cucumbers - 10 kg.
• Mustard powder - ½ cup.
• Heads of garlic - 2 pcs.
• Coarse salt - 400 gr.
• Spices - leaves of horseradish, cherries, currants, laurel. Dill sprigs, peppercorns. For lovers of spicy snacks, I advise you to add hot chili peppers.

Step-by-step salting recipe:

1. Soak cucumbers for 2-3 hours. If you want to try it sooner, cut off the ends.
2. Put half of the greens on the bottom of the blank dish. Start laying cucumbers on top, shifting them with herbs and sprinkling with garlic.
3. Boil water. Dissolve the salt and let cool. Add mustard to the cold brine, stir well. Hint: for a 3 liter jar you will need 1.5 tablespoons.
4. Wait a couple of days and take a sample. If you are harvesting in jars for winter storage, then after pouring with brine, cork them with an iron lid and send them to the pantry.

Recipe for crispy cucumbers with mustard and vodka

Both secret components do the same job. Cucumbers become crispy and are stored for a long time even when warm under a nylon lid. Can you imagine the effectiveness if they work together? You can find out about the recipes for canning cucumbers with the addition of only vodka by clicking on the link.

Required:

• Zelentsy - 3.5 kg.
• Mustard powder - a tablespoon.
• Vodka - 3 tablespoons.
• Garlic - 6-8 cloves.
• Vinegar 9% - 150 ml.
• Water - 3 liters.
• Salt - 200 gr.
• Sugar - 150 gr.
• Hot pepper - 1 pc.
• Currant and horseradish leaves, dill umbrellas, lavrushka.

Pickling Recipe:

1. Line the bottom of the jars with herbs.
2. Lay cucumbers soaked for a couple of hours on top. Take larger ones on the bottom layer, put them vertically. Next, add small copies.
3. Fill the jars with boiling water and let the contents warm up for 10-15 minutes.
4. Pour the brine into a saucepan, put sugar and salt, boil.
5. Sprinkle mustard powder.
6. When you start pouring into jars, leave a little space on top for the last preservatives - vodka and vinegar. Pour them in and twist the preservation.

Do you think there will ever be an alternative to pickles? On weekdays and holidays, a crispy pickled or salty snack will please and feed. Share your options for blanks, I will be grateful. Finally, another video recipe: mustard cucumbers for the winter.

There are several dozen recipes for pickling cucumbers, and at the same time they can be combined into 2 large groups - hot and cold. In the first case, salt and other spices are dissolved in boiling water, and in the second - in ordinary cold water.

Seven interesting recipes for pickling cucumbers in jars for the winter in a cold way are discussed in detail below.

Pickled cucumbers in a cold way - an excellent preparation for the winter

The cold method has several advantages over the hot method. Firstly, it is faster and more convenient - there is no need to pre-boil water. In addition, cold water retains all the useful substances of cucumbers, while boiling water destroys some of them.

Many more lovers of pickles assure that such cucumbers are more tasty and fragrant. Finally, there is a practical side to the issue - pickled cucumbers for the winter in a cold way can be placed in any jar without fear that it will crack due to boiling water.

Based on the calculation, we take the products in this quantity.

Ingredients per 3 liter jar

• 1.5 kg of medium-sized vegetables (10-15 cm long);
• 1.5 liters of water;
• 3 tablespoons of salt without a slide;
• a teaspoon of sugar;
• a few peppercorns;
• and a few dill umbrellas.

Banks must first be sterilized by holding in the microwave for 3-4 minutes or over boiling water for 10-15 minutes. The recipe itself is very simple and consists of the following steps:

Cooking progress

Step 1. The basis for the success of any recipe is the choice of the best ingredients and adherence to cooking technology. First you need to carefully select cucumbers. They should be the same size, with a fairly dark, but not too hard skin.

When pickling cucumbers in a cold way, it is preferable to take spring or well water. Another option is proven bottled water or filtered. You can prepare a brine based on tap water, but it is advisable to pre-defend it during the day.

So, water is poured into a jar, where spices and herbs are first placed.

Step 2. Then the cucumbers themselves are laid quite tightly and poured with water so that the level completely covers the contents.

Step 3. Let's stand for 2-3 days at room temperature in a dark place - for example, under the table, covered with a thick cloth. During this time, the cucumbers will ferment, after which foam will periodically appear on the surface, which is normal.

It can be removed, and water is gradually added - just a few tablespoons. After 3 days, roll up with iron or cover with nylon lids, put in the cellar or in the refrigerator.

Pickling crispy cucumbers in a cold way: a recipe with mustard

As we know, when preparing pickles, vinegar is not added - it is enough to use only salt. And the crunchiness, hardness and elasticity of cucumbers, pickled according to this simple recipe, are obtained thanks to spices and mustard.

We remind you that only table rock salt is taken for cold pickling of cucumbers (iodized salt is not suitable).

Proportions per 1 liter jar

• cucumbers - 500-600 g;
• the same amount - water (it is poured in such an amount that the liquid completely covers the vegetables);
• salt - 1.5-2 tablespoons without a slide (30-40 g);
• sugar - half as much as salt (this component is optional, you can not add it at all);
• dry mustard powder or seeds - 1 teaspoon;
• garlic - 3 cloves;
• horseradish - 1 leaf or 2-3 small pieces from the root;
• cherries, currants, oak, raspberries - 1-2 leaves each;
• allspice peas - to taste;
• dill - a few umbrellas.

Thus, the main ratio is cucumber/water (1:1) and salt/sugar (2:1). Although in a number of recipes you can find the same ratio of salt and sugar (1: 1). It is clear that in this case the brine will turn out to be noticeably sweetish.

How to make pickled cucumbers

Step 1. First, we prepare all the necessary components. Of course, we will pay special attention to cucumbers - they need to be washed and soaked in cold water for several hours.

For liter jars, it is better to take small or even miniature fruits that will be 7 to 10 cm long. In any case, they should all be about the same size.

Step 2. During this time, we wash the greens, cut the garlic cloves into slices, and most importantly, we prepare the jars. They need to be sterilized in the usual way - hold for 15 minutes over boiling water (steam) or the same amount of time in the oven at a temperature of 180 ° C. Another option is to withstand 4 minutes in the microwave, turned on at full power.

Step 3. We put garlic, herbs in jars and put cucumbers: the first ones are in a vertical position, and the second row is simply laid on the first one, as shown in the photo. At the same time, you need to add 2-3 dill umbrellas.

Step 4. In the meantime, we prepare the brine, based on the indicated ratios. Dissolve salt and sugar in a saucepan or any other container, add mustard. Leaves of berries and oak are preliminarily poured with boiling water for 5-7 minutes, after which we add to the cucumbers.

Step 5. Fill the cucumbers to the top. We cover with lids and send to stand for 2-3 days in a dark (but not cool) place - for example, under the table.

Step 6. During this time, you need to periodically look at the jars to remove the foam that forms on the surface due to fermentation processes. After that, you can roll cucumbers for the winter with iron lids or cover with tight nylon lids.

Pickled crispy cucumbers in a quick way: a simple pickling recipe

But we suggest pickling such cucumbers very simply and quickly at home. You can not store them for a long time and it is advisable to use a week in advance. True, they are so crispy and tasty that they won’t last long in the refrigerator!

Ingredients:

• cucumbers - 1 kg .;
• table salt - 2 tbsp. spoons;
• garlic - 4 cloves;
• fresh dill - 1 bunch;
• black pepper - 5 peas.

Cooking progress step by step

Step 1. We wash the cucumbers in cold water and cut off the tips on both sides. Of course, it is advisable to pre-soak them for a couple of hours, but if these are the freshest cucumbers from the garden, then this is not necessary.

Step 2. Now we cut each cucumber crosswise on both sides or even cut it in half lengthwise - so they will pickle even faster. We put the cucumbers in a tight bag, sprinkle with salt and mix thoroughly - you just need to shake the bag well.

Step 3. The turn of garlic has come: we clean each clove, cut into slices or crush with a special crush or knife.

Step 4 Finely chop the dill, and then send the garlic, dill and pepper to the cucumbers. Shake the bag vigorously again and mix everything.

Step 5 We keep our salted cucumbers at room temperature for 2.5 - 3 hours. Then we put it in the refrigerator.

Pickled cucumbers in a quick way (lightly salted)

Crispy cucumbers for the winter in a cold way: a recipe with horseradish and garlic

This recipe can also be attributed to the simplest ways to pickle cucumbers for the winter, because the sequence of actions is fundamentally no different. The only difference is that garlic and horseradish are added this time.

However, one should not overdo it with their number. It is enough to put 2-3 cloves of garlic or as many small pieces of horseradish root per liter (they can be replaced with small leaves of this plant).

Take the following ingredients for a 3 liter jar:

• 1.5 kg of cucumbers (you can take large fruits, but they should all be about the same size);
• 1.5 liters of water;
• 3 large spoons of salt;
• 1.5-2 tablespoons of sugar without a slide;
• garlic - 5 cloves;
• horseradish - 2 leaves or a few pieces of root;
• pepper - 15 peas.

The cooking technology is as follows:

Step 1. We wash the fruits and soak them for several hours in cold water.

Step 2. Prepare the greens, cut the garlic into large slices.

Step 3. We sterilize the jars and put greens and spices in them.

Step 4. Lay the cucumbers - tight enough, but not too much.

Step 5. Fill with water to the top. We leave to ferment for 3 days, after which we close the lid and put it in a cool place. The product will be ready in 1 month.

Pickling cucumbers for the winter in a cold way: a recipe with berry leaves

Perhaps the most important requirement for pickles is that they turn out crispy. And this is quite fair, because the cucumber should not be watery, but dense enough to crack it with pleasure.

It is not difficult to get such a dish, and it is not necessary to use vinegar for this (although you can use this technique if you wish, but these will no longer be salted, but pickled cucumbers).

In this case, we will resort to another option - just add fresh (or rather slightly dried) leaves of berry bushes - raspberries, blackcurrants or cherries to the brine. If suddenly oaks grow in the vicinity, you can collect their foliage.

For cold pickling of cucumbers for the winter, according to this recipe, we take the following ingredients:

Calculation per liter jar

• 600 g medium cucumbers of the same size;
• 0.5-0.6 l of water;
• salt - 1 full tablespoon with a slide, i.e. 30 g;
• sugar - a teaspoon (you can not add at all);
• 10 peppercorns;
• 2-3 cloves of garlic;
• 2-3 umbrellas of dill;
• 1-2 leaves of horseradish;
• 1-2 leaves of currant, cherry or raspberry;
• 1-2 oak leaves.

The sequence of actions is as follows:

Step 1. First, as usual, soak the cucumbers in water, holding them in a bowl for about 3-4 hours.

Step 2. Then, in pre-sterilized jars, we put greens and garlic, as well as black peppercorns.

We lay the cucumbers quite tightly, but they should not protrude above the neck.

Step 3. Dissolve a tablespoon of salt and a teaspoon of sugar in half a liter of cool water, mix.

Step 4. Pour this water into a jar of cucumbers and cover with a lid, but not tightly.

Step 5. From above, you can pre-close the fruits with a leaf of any plant that we took for salting.

Salt cucumbers for the winter in a cold way: a spicy recipe with chili peppers

Cucumbers prepared according to this recipe can be stored for a long time in a city apartment (for example, in a pantry). And yet it is better to put them in a cool place - after all, we will close the pickled cucumbers in a cold way according to this recipe under nylon lids.

Ingredients per 1 liter jar:

• 600 g cucumbers;
• 0.5 l of water;
• 1.5 tablespoons of salt;
• 10 peppercorns;
• cherry, raspberry, currant, oak leaves;
• several umbrellas of dill;
• 3-4 cloves of garlic;
• 2-3 pieces of horseradish root;
• 3 pieces of hot chili pepper (fresh);
• half a teaspoon of dry mustard.

How to salt cucumbers in a cold way according to this recipe:

Step 1. First, we wash the cucumbers and put them in cool water for several hours.

Step 2. Dissolve salt in water.

Step 3. We put cucumbers in clean jars (you can just wash them well and pour over with boiling water), shifting them with herbs, spices and pepper. Be sure to add dry mustard.

Step 4. Pour the brine into the jars to the top, close the nylon lid and leave the cucumbers to ferment in a cool place. Periodically, you need to check the cucumbers and, if necessary, add water. Cloudiness and darkening of the brine with such salting is normal.

Step 5. The fermentation process of cucumbers lasts up to 3-4 weeks. When the brine becomes light, we remove the jars for storage in the refrigerator.

Crispy pickled cucumbers "under the degree": a recipe with vodka

And this version of cold-cured cucumbers for the winter can be tried by lovers of something new. And in general, you can salt 1-2 liter jars in this way as an experiment.

For a 1 liter jar, take:

• 600 g cucumbers;
• 0.5 l of water;
• 1.5 tablespoons of salt;
• 1 dessert spoon of sugar;
• peppercorns;
• cherry, raspberry, currant leaves;
• several umbrellas of dill;
• 50 g of vodka (2.5 tablespoons).

How to pickle cucumbers:

Step 1. We wash, soak the cucumbers for several hours, sterilize the jars and put green leaves in them.

Step 2. We put cucumbers there.

Step 3. We prepare the brine - we dissolve salt and sugar in water, add vodka there and fill the cucumbers with this mixture.

Step 4. Leave the jar alone for 2-3 days (you can cover the neck with gauze or cover it loosely with a lid).

Step 5. After three days of fermentation, we close the jar with a lid already thoroughly - for the winter.

It is not difficult to guess that the recipe with vodka and mustard can be combined into one. Then the finished product will turn out to be exceptionally tasty, and the brine will certainly not ferment.

Crispy pickled cucumbers - an excellent preparation for the winter

Bon appetit!

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. Previously, cucumbers were 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 of cucumbers filled with 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 a wide dish or basin under the jar. This is just for convenience: due to fermentation, liquid can seep through the lid.

7. Pickles 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 with a tight nylon lid and immediately put it in a cold place.

kulinyamka.ru

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

Salting method - hot.

Ingredients

• 3 carrots;
• 1½ bell peppers;
• 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.

A historical fact is known that the natives of the Pacific Islands, in order to preserve cucumbers for a long time in case of crop failure, buried their land, wrapping them with banana leaves. Our ancestors preferred their own, simpler way - they began to pickle cucumbers and did it in a cold way, that is, in cold water.

If you are not in the know, then I will explain a little how a cold ambassador differs from a hot one. difference in brine temperature. When hot, the brine is poured into jars that have just boiled, without cooling. When pickling cucumbers in the first way, preservation is poured only with cold water. This is the simplest, and one might even say lazy option for harvesting for the winter.

Cucumbers in a cold way for the winter in jars

Cold pickled cucumber recipes are not much different from each other and are very simple to perform, but there are a few nuances that you should be aware of so that your preparation does not disappoint you when tasting.

• Be sure to soak the cucumbers on the eve of salting for at least a couple of hours, just during this time they will absorb water and this will make them dense, and even crispy.
• Try to take greens of the same size in order to salt them evenly.
• Do not forget that for salting you need to take a cucumber of a variety intended for pickling, they are with black spikes. Fruits with light ones are salad, they can also be taken, but in this case, be sure to cut off the butts.
• Place Zelentsy in jars vertically - this way more will come in, but do not tamp them too hard, densely knocked down ones will not crunch deliciously.
• What to salt? Yes, all the same. Our ancestors did it traditionally in barrels or tubs, now we do it in 3-liter jars or enamel pots, it practically does not affect the taste.
• Which lid to close, also does not really matter. But jars under a nylon lid require indispensable storage in the cold, rolled up under an iron lid can be left in an apartment. But a lot depends on the recipe.
• It is not at all necessary to sterilize jars, just wash them in good faith.
• Take ordinary, large salt - iodized or very small is not good, because of them the vegetables will be soft.
• To give the workpiece a special taste, you can put onions, carrots, sweet peppers, squash in the winter workpiece. You can diversify the marinade with the help of not only the spices familiar to everyone, such as garlic, dill or pepper. Hot pepper, basil, cherry leaves would be appropriate. Many people like to put oak leaf and horseradish leaves.

Attention! Currant leaves in jars with cold pickling of cucumbers do not need to be put. They encourage mold growth.

If the brine becomes cloudy during the salting process, do not be alarmed - this is a natural process. Time will pass, and it will become light again, and the foam will disappear.

A simple pickled cucumber recipe

The simplest and least hassle-free recipe in jars. By the way, this is also a quick way to cold pickle cucumbers - you will not find faster. After 3 days, you can already try what you got.

Take on a 3-liter jar:

• Cucumbers.
• Garlic cloves - 3 - 4 pcs.
• Leaves of cherries, horseradish, dill - without sparing, with a generous hand.
• Peppercorns - 6 - 8 pcs.
• Salt - 3 large spoons with a slide.
• Add some hot red pepper if desired.

How to salt:

1. Put all the spices on the bottom of the jar, then distribute some of the chopped garlic between the cucumbers.
2. Put the cucumbers soaked for several hours tightly in a jar (but do not tamp, as I advised above).
3. Make a brine: dissolve salt in water and pour it into a container. Close with a nylon lid and send to the cold for long-term storage. For quick use, you can not clean it, but the workpiece will be ready after three days.

Cold salted cucumbers in jars for the winter

A friend taught me this salting, and since then I consider it the most successful, the cucumbers will be strong and crispy. This is a classic and very simple recipe.

• Cucumbers.
• Leaves of horseradish and cherries, dill.
• Garlic cloves - 4 pcs. for a three liter jar.
• Peppercorns.
• Salt - 3 large spoons per jar.

How to salt:

1. Lay greens at the bottom, then place cucumbers in a jar, alternating with chopped garlic. And pour the salt directly into the jar.
2. Pour in the water. If you trust your tap water, then it will do, we have good water, so I don’t bother and pour from there.
3. Leave the workpiece at room temperature for three days.
4. After this time, drain all the water, put a spoonful of salt in a jar and fill it with water again.
5. Close with a nylon lid and move to the cold. This will stop the fermentation, and the pickling will keep perfectly until the end of winter.

Cold pickling of cucumbers with mustard

I consider this recipe a classic, of course, there is more trouble with it, but here your cucumbers will turn out to be strong and crunchy with a guarantee. It is a pleasure to take such a cucumber in your hand and crunch on the whole apartment. Mustard will prevent the formation of mold, as it is a good natural disinfectant. By the way, you take powder or grains - it doesn't make much difference.

Take on a jar of 3 liters:

• Cucumbers.
• Garlic cloves - 5 pcs.
• Chili pepper - one small size.
• Cherry leaves, horseradish leaves, dill, if you find, then oak leaves.
• Peppercorns - 6-8 pcs.
• Mustard - a teaspoon.

Brine: per liter of cold water 2 heaping tablespoons.

Salting recipe step by step:

1. Put all the leaves, pepper and a couple of cloves of chopped garlic in a jar.
2. Then put the greens tightly soaked the day before, sprinkling them with garlic. Sprinkle mustard on top.
3. Dilute the salt in cold water, but in good faith so that it disperses completely, and pour it into the workpiece.
4. Close the jar with a nylon lid and leave to drain. Remember to check in at least a couple of times a week to add water if it stops covering the cucumbers.
5. When the brine ferments and brightens, everything is ready. Move the jar to cold storage.

Pickled cucumbers with vodka

Another good recipe for preserving cucumbers for the winter is to add some vodka to it. This will ensure that the vegetable becomes strong and crispy.

Take for a 3 liter bottle:

• Cucumbers.
• Salt - 3 large spoons.
• Vodka - 50 ml.
• Sugar - 2 tablespoons.
• Garlic cloves - 4 pcs.
• Water - 1.5 liters.
• dill umbels, cherry and horseradish leaves (or root),
• Allspice - 8 peas.

How to salt:

1. Cut the garlic cloves and horseradish root, if you take it, cut off the tips of the cucumbers. Cucumbers, I remind you, you should first soak for a couple of hours.
2. Also, prepare the brine in advance: put salt and sugar in cold water, let it boil and be sure to cool it.
3. Fold all the spices on the bottom of the jar, then lay the greens. It remains to pour cold brine and pour in vodka.
4. Dip the nylon lids in boiling water for a few seconds and immediately close the jars.
5. Leave the jars in the apartment for three days, then put them in the cold. After 2 months, cucumbers can be tasted.

As always, I remind you that there are never too many recipes, and in my piggy bank there is still room for yours. So, if you throw in your version of pickling cucumbers for the winter in a cold way, I will not protest. On the contrary, I would like to thank you very much. With love… Galina Nekrasova.

Pickling cucumbers for the winter is a way to make delicious crispy cucumbers without vinegar. Such a preparation will have to the festive table and family dinner. Pickled cucumbers are ideal for salads, soups and other dishes. Even though it takes a long time to prepare, the end result is worth it. How to salt cucumbers and save the workpiece until cold weather, read the article.

Cucumbers for the winter: recipe for cold pickling, ingredients

Cucumbers for the winter are salted with all kinds of aromatic herbs. Mustard and even vodka are added to them.

Banks are covered with nylon lids without rolling up, provided that there is a place for the workpiece in a cool basement or in the refrigerator. There are ways to save a snack in an apartment.

In order to replenish your stocks of preparations for the winter with delicious, crispy pickles, prepare the following ingredients:

• cucumbers - 1.5–2 kg;
• hot pepper -1⁄3 pod;
• horseradish root - a small part;
• leaves of laurel, oak, cherry, horseradish, black and red currants - 2–3 leaves each;
• dill inflorescences - 1 pc.;
• garlic - 3-4 teeth;
• black pepper and allspice peas - 5 mountains each;
• mustard seeds - 0.5 tsp;
• salt - 100 g per liter of water.

A three-liter jar contains about 2 kg of cucumbers. Choose small firm fruits.

Add hot pepper, focusing on your own taste preferences. For one 3-liter jar, it is enough to cut off a ring from a pod 1 cm long.

The leaves of fruit trees and shrubs make the brine more fragrant. If it is not possible to use the leaves of the listed plants, it does not matter.

Before you start salting cucumbers, soak the fruits and herbs in cold water for 2-3 hours.

Prepare in advance the jars in which you will put the cucumbers and the lids with which you are going to cover the jars. Wash them thoroughly and sterilize.

If all the ingredients are ready, it remains to learn how to pickle cucumbers.

How to pickle cucumbers for the winter in a cold way

The recipe for pickling cucumbers is quite simple. The pickling of cucumbers for the winter itself takes time. So:

1. Rinse cucumbers under cold running water.
2. Arrange vegetables, spices and herbs in jars. Do not pack fruits tightly.
3. Prepare a brine - at least 1–1.5 liters per three-liter jar.
4. Fill the cucumbers with brine so that 2–3 cm from the top of the jar is empty.
5. Close the jar with a hot nylon lid so that, after cooling, it sits tightly on the neck of the jar.
6. Leave the workpiece to stand at room temperature. After 4-5 days, the brine will become transparent. Sediment will fall at the bottom of the jar - this is a signal that the pickling of cucumbers was successful and you can close the snack for the winter.
7. Open the jar, drain the brine. Pour clean cold water into the jar and rinse the contents. Repeat the procedure until all sediment is washed away.
8. When the jar and cucumbers are cleared of sediment, fill the jar to the top with clean cold water.
9. Screw on the sterilized cap.

If you send cucumbers to pickle in a dark and cool place, the period for preparing snacks will increase to a month.

The recipe does not include the addition of vinegar: the cucumbers are salted naturally, and the vinegar will make them pickled. In winter, you can enjoy delicious cucumbers.