How to pickle cucumbers recipe. Spicy Pickled Cucumbers - Super Delicious Recipe

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.

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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.

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

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

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

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

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

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

So, for pickling cucumbers, we need the following:

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

For brine:

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

Cooking:

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

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

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

Lay cucumbers, shifting evenly with herbs.

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

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

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

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

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

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

It was the Slavs who learned to prepare the most delicious pickles for the winter in jars and other containers. To date, there is a wide variety of different recipes for the methods of canning and salting this vegetable. You can salt cucumbers in a hot, cold way, under a nylon or metal lid - the main thing is that these vegetables are fresh and elastic.

There are quite unusual ways of preparing cucumbers for the winter, and the most ancient and one of the first was the preparation of delicious cucumbers in a pumpkin. Today, almost every housewife prepares crispy cucumbers. Pickles allow you to diversify the diet and complement other dishes in the winter, when there are not enough fresh vegetables on the menu. They are used as independent dishes, added to pickle, salads, and pickle is perfectly used as a separate drink.

In order to pickle vegetables, you need to know the basic rules and methods of cooking.

There are many ways to preserve vegetables. Recipes have their own secrets of pickling cucumbers and differences from each other, but there are a few basic rules that are followed in order to prepare delicious preservation.

To begin with, it is worth choosing the right vegetables for pickling. It plays a role in how the fruit will be prepared. For example, pickling cucumbers for the winter in liter jars requires the selection of small and approximately the same size vegetables, which will allow them to be carefully laid out in containers without violating integrity. There are recipes where the fruits must be cut into rings - for this you can use larger and uneven cucumbers. It is also worth paying attention to their density, color and the presence of damage.

Strong and unripe fruits with a pimply skin are ideal for preservation. After the product is selected, it is soaked in cold water for 2-3 hours. There is one secret in order for the cucumbers to be well salted and soaked in brine: their tails are cut off a little on both sides and several punctures are made at this place with a fork.

The utensils in which the vegetables will be cooked play an important role: they must be perfectly clean. The banks themselves must be subjected to thermal sterilization. Many housewives still prefer soda and soap solutions for washing jars and tubs. Lids, depending on the material from which they are made, are also subjected to steam or boiling water treatment. Neglecting the elementary rules for preparing containers can lead to the formation of souring in the future and lead to spoilage of the dish.

The water from which the brine for cucumbers will be prepared is also important: it must be clean, without impurities. Store-bought distilled water can be used.

Without fail, salt is used for pickling cucumbers - it is she who gives the necessary taste. Different recipes require a certain amount, but the invariant is that only rock salt is used. Experienced housewives warn that the use of fine and especially sea salt will make vegetables soft and not crispy.

You can not miss such an important point as spices and spices. They allow you to cook the most delicious and fragrant pickles. For example, in order to achieve crispy cucumbers, you need to put peeled oak bark in a jar or tub. The classic recipe for pickles for the winter in jars includes the following set of spices and spices:

• sprigs of dill along with inflorescences (umbrellas);
• horseradish and currant leaves;
• pepper, salt, garlic.

Other recipes may contain completely different ingredients in the form of spices and herbs.

Salting methods

There are many recipes for pickling cucumbers for the winter, but all of them, without exception, are divided into 2 different cooking methods: cold and hot.

In a cold way, you can quickly and easily prepare vegetables for future use. The recipe for pickling cucumbers is as follows. To begin with, fruits are laid out in a pre-prepared container, poured with cold brine and closed with a nylon lid. The brine is prepared quickly: salt is added to the water and stirred well, you can also add garlic or spices at your discretion. This is the fastest way to pickle. The container with vegetables is stored in the refrigerator or cellar - it is important not to leave the workpiece warm, otherwise it will deteriorate.

Even for pickles, the recipe is as follows: the hot method involves cooking the brine itself on fire and rolling the jars with metal lids. It is in this way that pickled crispy cucumbers in jars are most often prepared. This method allows you to achieve a unique aroma and taste due to hot processing. In the classical form, the preservation of cucumbers by this method is carried out as follows:

1. The brine is being prepared. The necessary spices and spices are added to boiling water, they are allowed to boil for some time.
2. Pour jars with cucumbers up to half with prepared brine and leave them in this form for a while.
3. After the aging time, the brine is added and the jars are rolled up with tin lids.

Pickles in jars are stored for some time at room temperature, after which they are sent to a cool place for a long time. There are subtleties for preparing this kind of pickles: experienced housewives recommend adding mustard seeds to containers so that the brine does not ferment, and horseradish leaves will help to avoid mold.

Other pickled cucumber recipes

For longer-term storage of pickles, hot cooking is best, and cold pickling can prepare vegetables quickly, but they do not last that long.

Quick Recipe

For cooking, you will need 2 kg of vegetables, 3 dill inflorescences, 1 clove of garlic, 5 currant and cherry leaves, 8-10 peppercorns, horseradish leaves and root, 1.5 liters of water, 2 tablespoons of vodka, ¼ stacks of salt.

Before quickly pickling cucumbers, it is necessary to select vegetables and pour boiling water over them, then immerse them in ice water. It is this fact that will preserve the density. The fruits are placed in a 3-liter jar, with each layer sprinkled with spices, herbs, garlic and horseradish. The brine is prepared separately (salt and alcohol are poured into the water), after which jars are poured into them. In this way, crispy, moderately spicy and very tasty cucumbers are prepared without vinegar.

spicy cucumbers

For the preparation of fragrant and spicy pickles, the following recipe is suitable. The fruits are soaked in cold water for 2-3 hours, after which they are placed in jars. At the bottom of the container you need to put garlic, pepper, dill and horseradish root. Salt is put at the rate of 1 tbsp per 3 liters of water. The jars are covered with a nylon lid and put in a cool place - initially the brine will be cloudy, but then it will gradually brighten. You can use this pickle in 2-3 weeks.

These recipes show how to pickle cucumbers for the winter in jars quickly and easily. It is worth remembering that the taste and quality of pickles will depend on the amount of salt and spices.

If we preserve vegetables for the purpose of long-term storage, then it is best to use the hot cooking method.

Recipe for fragrant cucumbers

From the ingredients you will need:

• cucumbers;
• salt, sugar;
• garlic;
• horseradish;
• Bay leaf;
• lemon acid;
• water;
• dill.

Cucumbers should already be selected and soaked in cold water. Banks, meanwhile, are being sterilized. Boil water in a separate bowl. The fruits are laid out in glass containers and poured with boiling water - so they stand for 15-20 minutes, after which the water is drained.

For brine, boil water and pour it over vegetables again, then drain it again and add spices and spices to it. Pour citric acid into each jar and then fill with brine. It is customary to keep jars of pickles warm for several days, while they are turned upside down and wrapped in a thick blanket. After they are lowered into the cellar or put in the pantry.

Recipe for spicy and crunchy pickles

This method will tell you how to pickle cucumbers in jars with the addition of oak bark, which gives the pickles a special piquant taste and crunchiness. For salting, it is necessary to prepare cucumbers, cherry leaves, currants, dill, horseradish root, salt, garlic and oak bark. The latter can be purchased at pharmacies. All spices, twigs, leaves and 1 tsp are placed at the bottom of sterilized jars. shredded bark. Jars with fruits are poured with cold brine and closed with nylon lids. Containers with pickles are placed in a dark and cool place.

Recipe "cucumbers in cucumbers"

Many people liked this method, as it is quite simple, and the cucumbers turn out to be unusually tasty. Vegetables must be carefully selected: one part for the preparation of the cucumber mass, and the second for whole salting. Ingredients for fermenting vegetables:

• salt;
• garlic;
• dill;
• horseradish, cherry, apple, raspberry and grape leaves.

To prepare the “cucumber sauce”, you need to grate fresh cucumbers on a coarse grater, then add salt and spices to the mass. At the bottom of the jars we put the leaves and the root of horseradish, lay out the cucumbers and pour over the mass. We finish the styling with horseradish leaves and garlic, after which we cover with nylon lids and put in the refrigerator. After 2 weeks, “cucumbers in cucumbers” can be put on the table and enjoy their taste.

Experienced chefs recommend taking beautiful and dense vegetables for pickling. Recipes for cucumbers for the winter in jars should be chosen to your taste and based on what dishes they will be added to. For example, it is better to use pickled vegetables for pickle, and hard and crispy pickles are more suitable for salads. You can add from herbs not only traditional dill and horseradish, but also tarragon, celery, basil, parsley, mustard and saffron.

Pickles cooked in tomato juice also have a special taste. Do not be afraid to experiment with different canning recipes, because only through your own experience can you select the most delicious canning methods.

Hello my dear followers!

What a pleasure to see you again at my place. Today I want to immediately go to the topic of the article, show recipes for pickles. But, so that you get them not only very tasty, but also crispy. We will prepare quickly and easily such blanks in jars, right at home. And the sample is taken in winter or spring. As needed).

After all, such savory gherkins are a great snack for any upcoming holidays that await us in the near future. Of these, you can make or super. Therefore, I think that they should always be in your pantry or cellar. So that they can come to the rescue and help out at any time. How do you think?

Various seasonings and spices are used for this salty delicacy; without them, the preparation will not be interesting and not so smelly in taste. But, nevertheless, the main thing is to take not flabby and not spoiled cucumbers, because the result will completely depend on them and on what technology you cook them with. Also, you need to do everything with a soul and a good mood.

I also recommend choosing only the smallest and non-edible varieties of cucumbers, but taking pickling ones. There are many nuances, this article will help you figure it out with step-by-step recommendations and instructions. Therefore, as they say on TV, do not switch. Run to choose your favorite recipe and cook for health.

As you know, the classic recipe involves adding any vinegar essence to such a blank, or you can even close it without it. I suggest in this first version to cheat and add lemon instead of vinegar. What is most interesting, cucumbers cooked in this way also turn out to be crispy and very tasty. And most importantly, they do not cause harm to health.

Also, for safety, you can perform a triple or double filling with brine. If you don't understand what I'm talking about, it's not hard to understand. Along the way, friends, we'll figure it out.

It is due to this feature that you can easily store such gherkins right in your apartment, cool, isn't it ?!

You know how convenient such preservation is, because it is also without additional sterilization with ready-made blanks. Agree, it's convenient. It is by this technology that our great-grandmothers and mothers cook and cook. Take a notebook and make notes for yourself. Or add this page to your bookmarks.

To be honest, this method is also good because the cucumbers turn out to be slightly vigorous, we personally just adore such ones, it turns out super.

We will calculate the ingredients for 2 liters of marinade, agree that this is convenient, because then you can close at least a liter or two-three-liter jars.

I’ll make a reservation right away that another one will be given below this recipe, which is the simplest and super delicious, for novice housewives I recommend taking it first.

We will need:

for a 3 liter jar:

• cucumbers
• water - 2 l
• sprigs of dill with umbrellas - 2-3 pcs.
• bay leaf - 2-3 pcs.
• fresh garlic - 1 head
• mustard seed - 1 tsp
• allspice - 8 peas
• a mixture of peppers (black and white in peas) - 1 tsp
• salt - 2 tbsp
• granulated sugar - 2 tbsp
• citric acid - 1 tsp for each 3-liter jar

Stages:

1. Just wash the plucked green fruits in cold water and you can even swim in it for an hour. If cucumbers were picked a long time ago, for example yesterday, then it is better to soak them in cold liquid for a couple of hours (2-3 hours) so that they restore their water balance.

Remove the skin from the garlic and cut each clove in half.

2. Now put all the spices and herbs according to the list in a sterilized jar. That is dill umbels, peeled garlic cloves, bay leaf, mustard seed and peppercorns.

Heat water in a saucepan and as soon as it boils, pour the blanks around the edge. Cover with lids and wait 15 minutes. Drain the liquid back into the saucepan and measure the amount. Should be about 1 liter. If it turned out less, add more plain water, that is, increase to 2 liters, so that it is convenient to put the ingredients on the list. Put salt and sugar and boil.

To prevent the jar from cracking when you add boiling water, pour water into the center of the container and you can put a metal knife or fork under the bottom.

4. Immediately pour the prepared blanks again with boiling marinade. For a moment, it will seem to you that the water in the containers begins to darken or becomes cloudy. Add citric acid to each jar, take 1 tsp. Put on the lid and roll it up with a special key so that everything is airtight.

Turn the jar upside down and let cool under the covers for 24-48 hours. And then go down to a cool place where it's dark.

As promised, another of my favorite recipes, which has been tested by all my surroundings, never fails. Try to cook! By the way, if you are familiar with Irina Khlebnikova (she is a video blogger), then you probably already saw this description.

So, let's start pickling cucumbers under a nylon cover. The recipe is reliable and proven, and resembles the taste of cask, although the workpiece is prepared exclusively in jars.

We will need:

Stages:

1. Take for work only those fruits that are suitable for pickles and salting. Never take edible cucumbers, use them only for food. Do it.

2. If you have prepared a 3-liter jar, as this is the most popular size, then you will need about one and a half kilograms of "green ones".

Before you start conjuring, wash the vegetables in running water and soak in cold plain water for 3-4 hours. Then cut off the bottom of each gherkin on both sides. And give them a good rinse.

3. Next, prepare all the spices and herbs for work. They should only be that torn off, and not wilted and bad in appearance. As you can see, garlic cloves already peeled, dill umbrellas, currant leaves, tarragon and cherries will come in handy here.

Horseradish is also taken, and the secret here is this, the leaves themselves can not be laid, but its stems must be put. It is they who give crunchiness to the finished dish. Wow, it is in the petioles that all the power of magic is.

4. In addition to dill umbrellas, you can also break sticks, that is, stalks, as they are quite fragrant and will only decorate the taste of homemade.

5. Thus, the standard set of products will be as follows: for one three-liter jar, take 5 cloves of garlic, 3 horseradish sticks 10 cm in size, dill umbrellas - 2-3 pieces, currant and cherry leaves - a couple of pieces, a sprig of tarragon, three or two pieces of hot hot chili pepper.

7. Arrange everything you need in the banks, do the styling without effort and pressure, but again, so that there are not many voids. Fill each container with cucumbers up to the shoulders. It is advisable to put tarragon and dill umbrellas on top, and you can also use bitter pepper with dill sticks. Fill with cold water about half the jar.

8. Then, pour in that salty water here, in which the salt was diluted. And then again add cold drinking water. You can, in principle, immediately put three tablespoons of salt in each jar and not dissolve it in advance.

Place a plate or bowl under each container so that the brine does not run onto the table. And leave it to stand at room temperature for 3 days, the greens should turn sour during this time, and foam will form on top.

9. After that, pour the brine into the pan and bring it to a boil, cook for about 1.5 minutes. And fill the workpiece again with hot marinade.

10. Voila, put on a nylon cover and send it to the cellar or pantry for storage. And after 2-3 weeks you can already eat and enjoy such a wonderful yummy. Happy discoveries and impressions, friends!

Pickled cucumbers in their own juice for the winter

Do you want to win the hearts of your household? The characteristic of this dish is that it is quickly made, and most importantly, it is eaten instantly. Moreover, the greens are cut and it turns out as if nothing like a salad. Another name for this appetizer is cucumbers in cucumbers.

Here is such a chic recipe that is a hit this year. The fact is that some of the gherkins are grated, and the rest, in general, watch the video and learn.

Interesting! It turns out that my neighbor has been pickling cucumbers like this all the time, for like 20 years, but I just found out.

Pickle also tastes great, try and experiment, because there are a lot of recipes, find novelties and a bomb.

Cold-cooked cucumbers with mustard in jars

Well, now we are looking at another wonderful option, which is also flawless. Especially for those who like a vigorous taste or pickled. It is with this recipe that you will achieve everything at once. Moreover, the list of products is so small that you don’t even have to memorize it.

I think many, having prepared such a yummy, will say that this appetizer is also similar to the barrel version in taste. Yes, that is right. But, most importantly, the cucumbers will also crunch, because the ingredients contain a horseradish leaf and mustard, and they contribute to this.

If you look at a lot of different recipes, you should have noticed that basically all the preparations are made in a hot way, it is a little time consuming and not always convenient. This method is fast, in the sense that the brine will be cold. Unbelievable, but you can also do this, who still does not know.

We will need:

• cucumbers - 1.5 - 2 kg
• table salt - 2 tbsp with a slide
• dry mustard - 1 tbsp
• a leaf of horseradish, currant or cherry - 1 pc.
• dill - 1 umbrella
• black peppercorns - 10 pcs.

Stages:

1. Prepare vegetables and herbs. Wash them well in running water. It is advisable to pour boiling water over an umbrella and a leaf of horseradish, currant and cherry. After that, take a sterile jar and place all the ingredients on the list into it, the only thing is that the cucumbers can be cut into sticks, or put them whole and unharmed.

Salt and mustard are preferably placed at the very top before closing the jar.

Mustard acts as an excellent preservative that will prevent jars from flying up and mold from forming.

2. After everything is laid, fill it with ordinary cold water, not boiled, cover with a nylon lid and lower it into the basement for long-term storage.

And don't worry, all loose ingredients will dissolve on their own. Make a test! Miracles are over, everything is simple and easy. Eat healthy in a couple of months!

The most delicious recipe for the winter of pickles in a barrel

Now I propose to make cucumbers in a bucket or in a barrel, because our parents used to do just that. In principle, if you use the previous option, you will get a dish something similar to the barrel taste. But, this recipe is also special. Plus, if you have somewhere to store it, why not use it. After all, that's great too!

We will need:

• Cucumbers - 10 l bucket
• Horseradish root - 2 pcs.
• Horseradish leaves - 4 pcs.
• Dill umbrellas - 5 pcs.
• Cherry leaves - 3-6 pcs.
• Currant leaves - 4 pcs.
• Oak leaves - 4-5 pcs.
• Garlic - 3-4 heads
• Salt - in the region of 10 tablespoons per 1 liter of water, take 60 g

Stages:

1. Soak the "green ones" in cold enough water for a couple of hours in order to saturate them even more with moisture. Then wash all the greens, these are fruit leaves, as well as horseradish root. Chop up the garlic and peel off the skin.

It is advisable to rinse the bucket with boiling water and wash it well with baking soda. Then put 8 cloves of garlic, a leaf of cherry and currant, as well as oak on the bottom. Add horseradish root and a couple of dill umbrellas.

Next, start laying cucumbers, but not all at once, but a part. About halfway through, start adding spices and herbs again in any ratio (leave a little more to put at the very end). The only thing is that the remaining horseradish leaves will need to be placed on top of the entire workpiece. You can also put umbrellas on top.

Dilute the salt in 5 liters of ordinary water, and immediately fill a bucket with such a brine.

2. That's all, it's easier than a steamed turnip. I threw everything into a bucket and filled it with saline. Cover with a lid and leave for a long time in a cool place, such as a cellar.

After a couple of weeks, or maybe even after a week and a half, it will be possible to feast on it and take the first sample. In general, in this form, such a homemade preparation costs a very long time, until the next summer or spring. But I'm sure you won't let her wait that long.) Eat for health!

Great! As you can see, there is no sterilization, no seaming under the lid, everything is pretty and very clear, everyone will understand.

The most interesting thing is that the other day I met another cooking option in a plastic bottle, I was just so amazed. The author assures that he marinates like this from year to year, and nothing takes off. And it is very convenient, and if you urgently need to put a bunch or a mountain of cucumbers somewhere. After all, not always at hand, there are glass jars, you see.

So I think the proverb would be appropriate here: “Live for a century, learn for a century, you will die a fool ..” Ah, ha, watch the video.

Crispy pickled cucumbers in liter jars with vinegar and vodka

I think that at first you were probably a little surprised, or maybe you are already familiar with this method of salting. In principle, nothing special, to be honest, I did not notice when adding vodka. But, of course, in any case, it turned out tasty and crunchy, which undoubtedly pleased me the most.

I give a list of products in the form of infographics, and as you can see, it does not indicate the amount of vodka, so you need to add it in this way, you need to use 1 tbsp for 1 liter jar, 500 ml of water will be needed. An obligatory component is horseradish leaves, but without them there is definitely nowhere. Get them anywhere. Or then perhaps the cucumbers will come out soft and spread. But, I can say that this is not always the case, it all depends on the variety of gherkins.

We will need:

Stages:

1. Start cooking with preparatory work. Wash currant, cherry and horseradish leaves, do the same with dill umbrellas. Peel off the garlic cloves. Soak the gherkins in cold water for 4 hours if you picked them yesterday. And then wash them and put them on a towel.

2. These beauties are waiting for you after swimming. Inspect them, they should be tight and not flabby.

3. In a clean jar at the bottom, put all the leaves and cloves of garlic in order, and then stack the vegetables. Now, in another container, mix salt with water and bring the liquid to a boil.

4. After that, fill the jar halfway with a steep hot brine. Add table vinegar 9% in the right proportions.

5. And immediately add 1 tablespoon of vodka. And now pour in the rest of the salty marinade. The brine may even slightly spill over the edges of the jar, it's not scary. Put on the nylon lid and let the glass jar cool completely. You can also use iron. Store in the refrigerator or on an insulated balcony all winter. Happy discoveries!

Such greens have a sour taste, and are great in any salads, such as Olivier or add them to pickle.

Spicy Pickled Cucumbers - Super Delicious Recipe

Well, if you want to cheer up, then use the spicy version of the snack for this. It will give your loved ones a pleasant aftertaste. And they will again and again beg them to feed such a royal treat with or

You probably guessed that red hot chili peppers will be used in the recipe for thrills, you can also take ground ones. Here the string is used.

We will need:

For 8 liter jars:

Stages:

1. First of all, prepare the jars for work, sterilize them together with the lids. Then soak the cucumbers in a bath in ice water, and in the morning get to work.

2. Throw five pieces of black peppercorns into each separate container (1-1.5 l). Plus, of course, lavrushka (1 pc.), And all the other ingredients on the list, that is, it is a peeled clove of garlic, cherry leaves (1-2 pcs.), Horseradish (1-2 pcs.) And be sure to oak (1-2 pcs. .). Tarragon (twig) is also coolly combined in such a composition, and, as you guessed, chili pepper is one third of the pod (or half of it).

3. Next, cook the marinade. To do this, pour 4 liters of water into the pan, add granulated sugar and salt. Bring the mass to a boil and boil, then add vinegar. Turn off the stove and pour cucumbers with such a prepared potion.

Cover with lids and sterilize in another pot. That is, move the blanks into this pan, put a towel on the bottom and then pour warm water over the shoulders of the cans. Turn on the stove and cook after boiling for 20 minutes over low heat.

Pickled cucumbers - recipe without vinegar

Well, now the most simplified recipe of today. This method is proven and the most popular among all others, cucumbers come out flawless using it. And moreover, they are stored even at room temperature in an apartment or a warm room.

The secret is in his cooking method, it seemed that the whole set of the same products, but no, there are many distinctive features. So read on.

We will need:

• Cucumbers - 1 kg
• Ordinary water - 1 l + 1 tbsp.
• Allspice peas - 4 pcs.
• Currant leaf - 2 pcs.
• Dill umbrellas - 1 pc.
• Oak leaf - 1 pc.
• Garlic - 2 cloves
• Bay leaf - 1 pc.
• Horseradish leaf - 5 pcs.
• Cherry leaf - 2 pcs.
• Chili pepper - 0.5 pcs.
• Salt - 1.5 tbsp + 1 tbsp

Stages:

1. Wash all herbs and vegetables in water. Check that all components are not damaged in appearance.

2. Cut the chili pepper and head of garlic in half. You can not even remove the husk.

3. After that, take a large bowl and place cucumbers in it, throw in all the ingredients that are given above. Except water and salt. Lay horseradish leaves on top. And then mix salt and sugar in a cup, boil and pour the workpiece with this solution.

Put the lid on top of the cucumbers, and then make a load. Leave in this position for a couple of days warm. To start the fermentation process. The brine during this time will become really cloudy and not beautiful. The smell will resemble sour.

4. And the cucumbers will become slightly yellowish. So what do we do next. Strain the brine into a saucepan, and remove all spices and herbs. Rinse the gherkins in running water and place in clean sterile jars.

Boil the brine that you received, add another 1 tbsp. water and one teaspoon of salt, cook for 5 minutes and pour it hot over the cucumbers. Lower the top covers. Let stand 5-10 minutes. Then drain the brine again and boil again. After that, pour again and close the lids hermetically, use either nylon or ordinary iron.

6. And then use and empty the containers! Good luck!

How to pickle cucumbers for storage in an apartment

I think this is a great idea if you do not have such cold rooms, or maybe you are a student or live and rent an apartment. There are many situations and it comes to the rescue, just such an apartment option.

It is important to understand that for storage in a warm room you need the darkest place, in a bright one, and even more so, where there is no sunlight.

We will need:

for two three-liter jars:

• cucumbers - 4 kg
• salt - 6 tbsp

dill - 150 g

garlic - 1 head

water - 5 l

• horseradish leaves - 150 g
• cherry leaves - 10 pcs.
• currant leaves - 8 pcs.

Stages:

1. Wash the vegetables in running water, and then soak them in ice water to lie down for 2-3 hours.

It is important to do this, since it is this procedure that will restore the water balance, and also help the cucumbers turn into a crispy state, well, they will not be able to absorb a lot of brine.

2. Sterilize jars in the way you like best. And then pour boiling water over all the leaves, peel the garlic and put everything on the bottom of the jar. Plus, don't forget the dill umbrellas and horseradish. Next, the most important thing, start folding the cucumbers into jars. Lay them tightly, but do not press.

And then take the salt and dissolve it in warm water. Pour glass containers with this saline solution. Close, or rather cover with nylon lids and expect everything for about 3 days. During this time, you will see several times the foam, which must be removed with a spoon, which means that the fermentation process has started.

By the way, after a while, the jars will begin to change color, the brine will become dark and the smell will be sour, as it should be. This will happen after 2 days, and on the third day, pour the brine into the pan and boil, and then pour cucumbers over them again. Water may need to be added.

3. Put on a nylon cover and place it where it is dark, for example, under the bed. And when the right moment comes, burst to health! Happy discoveries!

Chopped cucumbers with ketchup on a 2 liter jar

I think this method is somewhat reminiscent of store canning, I don’t know why, I probably often see such handsome men on the shelves. To be honest, on this topic I had. There are other options out there, even with tomato paste.

Outrageously delicious! Try to do. Well, in the meantime, I advise you to watch this video. In it, the blogger suggests taking 1 liter jars for cooking, so for 2 liter jars, simply increase all the components by 2 times.

Recipe for canning cucumbers without sterilization under a nylon lid

Now I will show another option for cooking in a cold way, this is what my relative always does. And by the way, we can say that this is a grandmother's recipe. Such a blank is stored from one year to two years. Unless, of course, they reach you until that moment.

We will need:

• cans of 1, 2 or 3 liters
• cucumbers
• horseradish leaves - 1-2 pcs.
• dill umbrellas - 1-2 pcs.
• oak leaves - 1-2 pcs.
• peppercorns - 8 pcs.
• dry mustard - 1 tsp
• chili pepper - 1 pc.
• garlic - head

for 1 liter of water:

• salt - 2 tbsp or 60 g
• a 3 liter jar takes about 1.5 liters of brine, so take 3 tbsp

Stages:

1. I think that you might have noticed that currant leaves are not put in this option, it is they, according to some housewives, that give mold and unnecessary bacteria.

Soak cucumbers in a basin, if you do not do this work, then they will then get the necessary water balance and take a lot of brine. And this means that it can easily remain small in the bank.

Important! Take only pickled varieties of cucumbers, or they will become soft and moldy.

Put all the greens in jars along with peeled garlic, dry mustard and peppercorns. Keep containers clean and sterile. If the jar is three liters, then take 6 cloves of garlic, 1 red chili, and 0.5-1 tsp mustard powder (or without it).

2. And then start laying green fruits, they should have been in the water for quite a long time.

3. Now make a brine, dissolve the salt in water, a three-liter jar takes about 1.5 liters of liquid. Cover with lids and lower immediately into the cellar. And do not worry, the cucumbers will turn out tasty and salty. Bon appetit!

A simple recipe for crispy cucumbers in hot pickle under iron lids

Another culinary masterpiece caught my eye, which I somehow forgot about. It is interesting because, firstly, it contains vodka, and secondly, in addition to horseradish leaves, currants and dill, marigolds and amaranth are also added. What gives an unsurpassed taste of such home preservation. Be patient and you'll be fine.

We will need:

Stages:

1. At the bottom of a clean jar, put all the ingredients on the list, currant leaves, horseradish leaves, garlic cloves and dill umbrellas. Also amaranth and marigolds. All this, of course, must be washed in advance.

2. Next, put the cucumbers, which you first soak in a bowl in water for a couple of hours, and preferably 5-6.

3. Dissolve the salt in water and fill the workpiece with the solution. After that, cover with a nylon lid and wait 4-5 days. After the required time has elapsed, pour the brine into the pan and boil for 5 minutes. And then hot pour it back into the jar and add a spoonful of vodka.

4. Take the seaming machine and twist under the metal cover. Turn the jar over to the other side and wrap it in a blanket. Cool and lower into the underground or put in the refrigerator for long-term storage.

Quick pickling of cucumbers (grandmother's recipe)

Well, actually, we got to the last option. Agree, how many recipes for making pickles exist and they are all damn good. As they say, choose from the heart.

This simple recipe has been tested for centuries and years. So take it for yourself, you won't regret it.

We will need:

A 3 liter jar will come out:

• Cucumbers - 1.6 kg
• Horseradish leaf - 1 pc.
• Blackcurrant leaf - 6 pcs.
• Cherry leaf - 6 pcs.
• Garlic - 4 cloves
• Dill umbrellas - 2 pcs.

For 1.5 liters of water - 3 tbsp. l salt

Stages:

1. Wash freshly picked cucumbers and do not leave them to soak in running water. But if you have them yesterday, then you can’t do without this action.

Wash all the greens and cut into pieces, chop the peeled garlic in half. Put it all in the bottom of the jar. It is advisable to leave the dill umbrella and place it on top of a three-liter jar.

Lay the washed cucumbers in a container to the very top.

2. When everything is ready, make a saline solution, dissolve the salt in water. And fill the jar with them to the brim.

3. In principle, that's all, close the plastic lid and wait for winter. You can eat after 1-1.5 months. Bon appetit!

4. After a while, of course, the gherkins will change color and will resemble mustard. Bon appetit!

That's all for me, cook pickles for the winter with a positive attitude and delight your loved ones and relatives. I wish you all a bright and sunny day. Goodbye.