Pickled cucumbers in jars for the winter. Recipes for pickled cucumbers for the winter in jars under a nylon and tin lid

Since ancient times in Rus', it was customary to pickle cucumbers, and not salt them. Pickled cucumbers have a sour-salty flavor and a pleasant aroma that instantly spreads throughout the house. They fermented vegetables in oak barrels - tubs, in large quantities, so that it was enough for the whole winter. Now few people have tubs, but they can be replaced with ordinary cans. Simple recipes will help to prepare cucumbers pickled for the winter in a cold way in jars.

The main difference between sourdough and pickles is the fermentation process, which lasts from 4 to 7 days. It is due to fermentation that cucumbers acquire a sour taste. The process proceeds at room temperature, in a cool room the intensity decreases. When fermenting for 3-4 days, a foam forms on the surface - it must be removed. This is a sure sign that everything is going as it should, and soon the cucumbers will be ready.

The easiest way

Products:

• 2-2.5 kg of selected cucumbers;
• 4 tbsp salt;
• 5-6 dill umbrellas;
• 8-10 black peppercorns;
• 7-8 cloves of garlic.

Cooking:

Vegetables are soaked in clean water and left to soak from the ground for 2-4 hours. Clean fruits are taken out, blotted with a towel and cut off the ends with a knife.

Put garlic with pepper and dill in a dry jar. On top of them are cucumbers in a row.

Important! No need to fill the jar to the very top, the water should cover the entire fruit.

Fall asleep with salt and pour clean, but cool water. Cover the container with a lid and leave to ferment for 5-7 days.

At the end of the time, the brine is poured from the container into the pan, boiled and poured back into the jar. The workpiece is sterilized in boiling water for 15-20 minutes, after which the lid is tightly closed and the container is allowed to cool for at least 10-12 hours at room temperature.

Pickled cucumbers with horseradish

To diversify the taste of the workpiece, additional components are often added to it, for example, horseradish. Horseradish root is better to take a fresh crop, it is more fragrant.

Ingredients:

• 2.5-3 kg of cucumbers;
• 2-3 horseradish roots;
• 5 tbsp salt;
• garlic cloves - 5-6 pcs.;
• pepper, peas - 3-5 pcs.

Cooking:

The horseradish root is washed and the top layer is removed. Then, with a knife or with a grater, horseradish is crushed and placed on the bottom of a clean container.

Cucumbers are washed with water, the ends are cut off and placed in a jar. Put garlic and peppercorns to the fruits.

In a saucepan, water is slightly heated to a temperature of 35-40 degrees and salt is dissolved in it. Gherkins are poured with a fresh warm solution and left in the apartment for 5-6 days for ripening.

When the vegetables are fermented, the liquid is drained and brought to a boil three times in a row. Cucumbers are poured with a hot mixture to the very top and rolled up with lids.

Store in the refrigerator or in any cool place where the temperature does not rise above 15 degrees.

Country-style pickled cucumbers

If there is a bowl or bucket at home, then you can ferment cucumbers according to one old method. Before cooking, the basin or bucket is well washed with soda powder and doused several times with boiling water.

Compound:

• gherkins - 2.5-2.8 kg;
• dill umbrellas - 5-8 pcs.;
• garlic - 1 pc.;
• salt - 4 tablespoons;
• a couple of peas of cloves;
• 4-5 oak leaves.

Cooking:

Wash the cucumbers and remove the stems. Transfer the vegetables to a bowl.

Garlic is peeled and divided into cloves. Teeth are added to vegetables.

Oak leaves are placed on top and under the fruits, cloves and salt are poured into the workpiece.

Pour 4 liters of warm water into the basin. Place a plate on top of the cucumbers and press firmly. A jar of water or other oppression is placed on a plate.

Wait 5-6 days for the leaven to run out. The brine is drained and boiled for 5-6 minutes on fire. Cucumbers are laid out in clean jars and poured with hot brine. The jars are sterilized in the oven for 10-15 minutes, after which they are closed with nylon lids and put into the cellar after cooling.

Spicy Pickled Cucumbers

To make cucumbers a little spicier, red chili peppers are used in cooking. The seeds are pre-taken out, otherwise the workpiece will turn out to be too sharp.

Ingredients:

• 2-2.5 kg of cucumbers;
• 3 tbsp salt;
• garlic cloves - 4-5 pcs.;
• dill - 5 umbrellas;
• red chili pepper - 2 pcs.

Cooking:

Garlic and dill are placed at the bottom of a clean, dry jar. Cucumbers are laid out in a stack.

Red pepper is cut into small pieces with a length and width of not more than a centimeter. Pieces are inserted between cucumbers.

The water is slightly heated (3-3.5 liters) and the salt is dissolved. Pour salt water into a jar and cover the throat with gauze.

The contents are fermented for 4-6 days. When the foam no longer forms, the brine is drained and boiled 2-3 times for 5 minutes on the stove.

Pour gherkins with boiling brine and roll up the lid. The jar is turned over and placed on the lid. In this form, it should cool to room temperature, then it is removed for storage.

Important! After opening, the blank is stored in the refrigerator for no more than one month.

with spices

The taste of cucumbers can be supplemented with fresh currant or raspberry leaves, as well as cherry leaves. All foliage is torn off on the day of preparation or the day before. The fresher the leaves, the more aroma and taste the vegetables will receive.

Ingredients:

• 3-3.2 kg of gherkins;
• 5-6 leaves of cherry and black currant;
• dill seeds, 2 pinches;
• garlic cloves - 4-5 pcs.
• 4 tbsp salt.

Cooking:

The fruit is cut off the tails and placed in a jar. When one row of cucumbers is planted, cherry and currant leaves, garlic are placed between the rows and on top, and seasoned with a pinch of dill seeds.

Lay another row of cucumbers smaller in size than the previous ones. Top again covered with the remnants of leaves and garlic.

Pour salt into a jar and pour 4 liters of water. Shake the contents so that the salt disperses throughout the volume, and leave to ferment for 5-6 days.

After the starter is finished, the workpiece is sterilized in hot water for at least half an hour. Close the lid and let the jar cool. You can try cucumbers in 2-3 weeks, when their taste becomes as spicy as possible.

Pickled cucumbers for the winter with mustard

If there is mustard powder at home, it will be a good addition to pickled cucumbers. For lovers of vigorous snacks, the amount of powder in the composition can be doubled. Instead of mustard powder, mustard from a tube is suitable, it has a pleasant texture and mixes well with water.

Ingredients:

• gherkins - 2-2.2 kg;
• salt - 3 tablespoons;
• dill umbrellas - 5-6 pcs.;
• mustard - 2 tablespoons;
• garlic cloves - 3-4 pcs.;
• 4-6 currant leaves.

Cooking:

From the washed gherkins, cut off the ends and send them to a sterilized container. Add dill umbrellas, garlic and currant leaves to the cucumbers.

Salt with mustard is dissolved in water and the contents of the jar are poured with saline solution.

Cucumbers are fermented for 5-6 days, then the juice is filtered through gauze and boiled over low heat for 10 minutes.

Attention! If the amount of brine has noticeably decreased, add a glass of water to it.

The brine is poured into jars and sterilized in boiling water for 15 minutes. Store cucumbers in a dark place, away from heat sources. The shelf life is at least one year.

Pickled cucumbers are served at the table as an appetizer for meat or vegetables. Their taste goes well with fragrant fried potatoes or stewed cabbage. Pickled cucumbers are added to a hodgepodge or vegetable stew. A universal blank will always come in handy in the kitchen if it is at hand in the refrigerator.

The process of pickling cucumbers is as follows:

1. Pre-soaked cucumbers, along with spices, are placed in a clean container and poured with brine.
2. In brine and fruits, lactic acid, acetic acid, butyric and yeast bacteria begin to actively develop, which start the fermentation process.
3. During the fermentation of sugar in cucumbers, a natural preservative called lactic acid is released from them in large quantities. It stops or slows down the vital activity of putrefactive bacteria and mold, which lead to spoilage of vegetables.

Under the influence of these factors, cucumbers are preserved, acquiring a special taste, a specific smell and a long shelf life.

How to choose a vegetable?

As a result of centuries-old selection, about 200 varieties of cucumbers were bred. and not all of them are suitable for pickling. To choose among them a suitable vegetable, it is necessary to adhere to such criteria.

The optimal size of a cucumber varies between 9 and 12 centimeters. The fruits at this stage of ripening contain a large amount of sugar and lactic acid, which are necessary for high-quality fermentation.

It is undesirable to use overripe cucumbers, since voids filled with air often form inside such fruits. Due to excess air, the fermentation process in the fruit occurs unevenly, and the cucumber becomes very soft.

The color of the sourdough cucumber should be dark green., preferably with light tips or white stripes on the sides. Varieties with such external data ferment the fastest. But if there were no such cucumbers, others will do, as long as their color is not yellow.

You should choose cucumbers with thin skin and black pimples, since such a peel contributes to the uniform and rapid absorption of the brine into the fruit. Poor liquid absorption leads to the fact that the sugar contained inside the fruit begins to ferment, but since the decomposition products are not released to the outside, the cucumber acquires a bitter taste and an unpleasant aroma.

Some supermarket cucumbers may be rubbed with paraffin wax to increase shelf life and give them a glossy sheen. Paraffin dissolved in brine can cause indigestion.

Watch a video about choosing cucumbers for pickling:

Conservation methods and their differences

To understand the differences between pickling, pickling and pickling cucumbers, you should consider each of these processes in more detail.

sour

Pickled cucumbers are preserved at the expense of lactic acid, which is formed as a result of fermentation of fruits in a saline solution. This method of preservation allows you to partially preserve the cucumber taste and smell.

Salting

Pickled cucumbers intended for storage in an apartment differ from pickled cucumbers in that they are preserved mainly due to the large amount of salt, and lactic acid plays an auxiliary role in this process. The salt content in the salting solution is from 3 to 5%, and for fermentation from 1.5 to 2.5%. There are also significant differences in the level of acidity.

Pickling

In this case, cucumbers are cooked in a marinade: a boiled solution of water, salt, sugar and vinegar. Boiling water with acetic acid destroys bacteria that cause cucumber to rot, and with them most of the beneficial vitamins and minerals contained in the fruit.

In a barrel and in a jar - what's the difference?

The differences between the two types of sourdough are:

• with barrel fermentation for the winter, it is necessary to ferment and store cucumbers in a barrel or metal container, in a dark and cool place;
• with a canned storage method, cucumbers are first fermented, and then rolled into jars and closed with plastic lids.

Jar cucumbers closed with a lid are stored a little longer than barrel cucumbers.

The taste of barrel and jar cucumbers is usually the same, if the technology of preparation and storage of fruits was not violated, and the fruits themselves were correctly selected according to the type of peel and size.

Benefit and harm

Lactic acid and some other vitamins and minerals contained in pickled cucumbers have a positive effect on the body:

• cholelithiasis;
• hypertension;
• atherosclerosis;
• pyelonephritis;
• obesity from the second degree;
• kidney diseases.

Watch a video about the benefits and dangers of pickled (pickled) cucumbers:

calories and vitamins

The average calorie content in one cucumber from a can of pickled cucumbers is 11.2 kilocalories. The vitamin and mineral composition of this product is as follows:

• potassium;
• phosphorus;
• magnesium;
• calcium;
• zinc;
• iron;
• vitamins of groups C, B, PP.

ATTENTION: Pickling brine contains many useful enzymes and oils that are extracted from cucumbers, herbs and spices.

Cold pickling method

A recipe for how to cook pickled cucumbers for the winter, as well as crispy, like barrel cucumbers without sterilization, in jars in a cold way. This salting technology does not require boiling the brine, as well as thorough disinfection of the jars and their subsequent seaming.

It is strongly not recommended to soak and ferment cucumbers in tap water, as it is too hard due to the high content of lime and other harmful substances in it. This will negatively affect the taste of the fermented product.

Sequencing:

1. Before pickling, cucumbers should be pre-soaked in clean water for several hours. This will allow them to gain the right amount of moisture so that they do not absorb water from the jar, reducing its amount.
2. Before soaking, it is recommended to cut off the tips of cucumbers, since they contain the highest amount of nitrates.
3. Next, the cucumbers are stacked vertically in cleanly washed and preferably scalded jars with boiling water, where vegetables alternate with spices. Also, spices can simply be poured into the bottom of the jar, before laying the cucumbers.
4. Then prepare the brine. To do this, pour salt into a glass and pour warm water into it, stirring it until the crystals are completely dissolved.
5. The resulting brine is poured into a jar.
6. After the brine, the jar is filled with clean water to the very top. So that a layer of water covers the tips of the top layer of cucumbers, which will protect them from withering, rotting and mold.

ADVICE: Drenched vegetables should be allowed to ferment at room temperature for 3-4 days, after which the jars are closed with a plastic lid and put in permanent storage in a cold place (cellar, refrigerator). After 30-45 days they will be completely fermented.

Watch a video about the cold method of pickling cucumbers:

in pieces

If you need a recipe for making pickled cucumbers ready to be served immediately or added to dishes, then this is a recipe for cucumber slices. It is for him that it is recommended to pickle too large, thick-skinned and overripe cucumbers, which are poorly fermented when whole.

To prepare 4 kg of cucumbers you will need:

Procedure:

1. Cucumbers with cut off tips are washed thoroughly, and then soaked in clean water for at least 2 hours. After soaking, the vegetables are cut into pieces, pepper is sprinkled on top of them and garlic is squeezed out.
2. A marinade is prepared in a container from vinegar, sunflower oil, sugar and salt, which are stirred until completely dissolved.
3. Cucumbers are poured with marinade and put in a cold place for 5-7 hours.
4. When the cucumbers are pickled, the jars should be sterilized. To do this, you need to put a saucepan of water on the stove, bring it to a boil and put a circle on top for sterilization, while not extinguishing the fire. A jar is placed on this circle with the neck down and held for 10 minutes. Hot steam entering inside will kill most microorganisms. They can also be sterilized by keeping 10 minutes in the oven at 160 degrees, or in the microwave at a power of 700-800 watts. Sterilized jars are placed in a clean place in the kitchen.
5. Lids are also sterilized, for this they are boiled in water for several minutes, and then they are laid aside to lie simply in hot water. Hot water is needed in order for the lid to expand, which will facilitate its screwing and subsequent sealing of the jar when it cools (the lid will narrow and tightly wrap around the neck).
6. Cucumbers are laid out in jars, which are poured with marinade, but not up to the very neck, but a centimeter before it.
7. A large basin or pan is placed on the stove, a towel is placed on its bottom, and jars of cucumbers are placed on the towel. It is better to lay out the space between them with gauze or a cotton towel so that the sides do not touch each other. Then water is poured into the container, which should reach the “shoulders” of the cans. It is brought to a boil and kept in this state for 10 minutes until the jars and their contents are re-sterilized.
8. After sterilization, the jar is screwed tightly onto the lid and turned upside down several times so that the brine moistens the top of the cucumbers.

IMPORTANT: Twisted jars can be immediately sent to a dark pantry, they do not need daily maintenance under a "fur coat".

With aspirin

For cooking you will need:

Procedure:

1. Cucumbers are washed and soaked for several hours.
2. Jars and lids for them are sterilized using one of the methods described above.
3. Cucumbers and spices are placed in a sterilized jar, covered with salt and poured with cold water, after which they are closed and left to wander for a day.
4. A day later, the brine thus obtained is drained from the jar into a saucepan, where sugar is added to it. The mixture is brought to a boil and boils for 2-3 minutes.
5. 2 aspirin tablets are placed in a jar of cucumbers, after which they are poured with boiling brine almost to the top, leaving a little space for a spoonful of vinegar, which is added at the very end. Then the jar is screwed on with a sterilized lid taken from warm water.
6. Hot jars for a day and a half are tightly covered and lined with warm clothes so that the heat in them lasts as long as possible and kills all the microorganisms inside. When they finally cool down, they can be put into long-term storage.

ATTENTION: Acetylsalicylic acid (one of the derivatives of acetic acid), which is found in aspirin, is a good preservative, in addition, it makes cucumbers crispy.

Watch a video about pickling (salting) cucumbers with aspirin:

Additives

Together with cucumbers, you can preserve various types of vegetables.:

• tomatoes;
• zucchini;
• bell pepper;
• carrot;
• cauliflower;
• onion.

The list of inventory and ingredients, as well as the sequence of actions for creating an assortment of vegetables, are identical to those described in the recipe for cucumber slices.

How to get crunch?

To make pickled cucumbers crispy, you need to choose the right variety before pickling. They should be of the appropriate size, with a thin but firm skin and dark-colored pimples. The longer the fruits are soaked before pickling, the better the result will be. Marinating with vinegar and adding vodka, horseradish and oak leaves to the brine also contribute to the crunch.

How to extend the expiration date?

To keep pickled cucumbers longer, you should store them in the dark and cold.. To prevent mold, it is not recommended to add currant leaves to cucumbers. To get cucumbers from an open barrel or an uncorked jar, you need a sterilized fork treated with boiling water, and constantly close the jar with nylon so that the brine does not ferment. It is also necessary to periodically remove the mold film and fight its occurrence with mustard powder or sprinkling brine with horseradish shavings.

If enough salt was not added during sourdough, cucumbers may disappear or acquire an unpleasant taste. The same will happen under improper storage conditions. Also, during storage of pickled cucumbers, mold may appear on the surface of the brine, which will give the product an unpleasant taste and smell.

How and where to store?

It is necessary to store fermented vegetables in a dark and cold place so that the sun's rays and elevated temperature do not spur the fermentation process in the brine. Such places are: a cellar, a basement, a refrigerator, a balcony, a pantry, as well as rarely opened cabinets that are located away from heating devices.

Dishes

They can be added to vinaigrette, the legendary New Year's Olivier salad, supplement vegetable salads with them, or make pickle from them. In total there are about 300 recipes where pickles are used.

How else can you make preparations for the winter?

• place them in an airtight container, pump out air from there and store them in a refrigerator or pantry;
• coat with egg white and put in the refrigerator.

They can also be cut into mugs, cubes or straws and frozen in the freezer.

Conclusion

With the help of fermentation, you can quickly and effortlessly prepare a large number of cucumbers for the winter.. If you follow the recipe exactly and observe the storage conditions, vegetables pickled in the fall will delight with their taste until the beginning of next summer.

Before describing the cooking processes, I want to answer the important question of most housewives: why do cucumbers become soft and not crispy when pickled?

If you're also experiencing this problem, chances are you're cooking without vinegar. I advise you to add a small amount to each jar. For most, this method has helped keep cucumbers from going limp and maintaining elasticity.

Cold pickled cucumbers for the winter

Products that we need in the fermentation process:

• One and a half kilograms of fresh cucumbers;
• Three pieces of horseradish leaves;
• Approximately five to seven pieces of cherry leaves;
• Tops of dill (umbrellas) - three or four things;
• Three tablespoons of table salt;
• Four cloves of garlic;
• Peppercorns - at will and taste preferences.

This is the average amount of ingredients needed to make one 3-liter jar of spin.

• Thoroughly wash one and a half kilograms of cucumbers, dry with a towel. We take a three-liter jar and begin to carefully put vegetables and spices with herbs into it so that they are arranged in layers in the jar.
• Pour a cup of drinking water, dissolve three tablespoons of salt in it. Pour the resulting mixture into a jar, add drinking water so that it reaches the neck. We wait for the natural fermentation process (three or four days) and put it in a cold place.

Housewives take note! Voids are a common problem in cucumber fruits. To avoid, I recommend pouring washed cucumbers with cold water before salting and leave for six hours.

How to understand that jars need to be cleaned in cold places? Before this step, make sure that the natural fermentation process in the jar is complete. The main signal is the turbidity of the liquid. In no case do not forget about the cucumbers that you leave to roam. Be sure to add water to the jar if it decreases, otherwise the fruits may become moldy and the workpiece will be damaged.

I hope you enjoy this recipe as much as I do. Bon appetit!

Pickled cucumbers with mustard in jars, like cask

All we need:

• Nine to ten kilograms of fresh cucumbers;
• Two garlic heads;
• Dill umbrellas - three or four pieces;
• 50-70 cherry leaves;
• One horseradish root;
• Half a glass of mustard powder from a bag;
• Salted brine;
• Horseradish leaves - at will and taste preferences.

This recipe is designed for several blanks at once, because stocks for the winter are never small. For this reason, stock up on three-liter jars.

• The first step here is rather preparatory. As in any recipe, before you start responsible harvesting for the winter, you need to make sure the quality of the products. Soaking will help to keep dense, elastic and smooth cucumbers without voids. We wash them, put them in a large container for six hours and fill them with cold water.
• Let's move on to the cooking process. You can salt in the container that is more convenient for you, I prefer three-liter jars. We take a jar and put mustard, some spices and leaves on the bottom. Put a few cucumbers on top of the greens. Then again put the leaves and spices in equal amounts, continuing to the end, so that you get a kind of multi-layered sourdough.

Interesting fact! Mustard can be put not in its pure form, but wrapped in a small cloth bag. So she will give all the taste to the cucumbers, but will not settle on them or stir up the brine.

• Fill the jar to the top with salted brine. It is made on the basis of an approximate proportion - 200-300 g of salt per 3 liters of water. We close the jar with a transparent lid and leave to ferment.

Advice for all housewives! Cucumbers will turn out much tastier if you periodically remove the lid and rinse it with very hot water.

After the brine has become cloudy, you can put the jars in a cold place and enjoy delicious cucumbers, like barrel ones, all winter.

Recipe for pickled crispy cucumbers under a nylon cover

Many people like to eat sour pickled cucumbers on winter evenings, and someone even prepares them for the festive table. I think this is due to their rich taste and comparative ease of preparation. It turns out that cooking methods largely depend on the lids that cover the jars during fermentation. Now I want to talk about a recipe where we need ordinary nylon lids.

Ingredients needed to ferment cucumbers:

• Three kilograms of fresh cucumbers;
• Three to four cloves of garlic;
• A bunch of dill (divided into branches);
• 10 grams of horseradish leaves (one leaf);
• Six pieces of cherry leaves;
• Two tablespoons of table salt.

Once again, the first step of the recipe begins with preventive measures to eliminate voids. We wash the cucumbers, cut off the buttocks and put them in containers filled with cold water for five to six hours. After this period, you can start the main cooking process.

1. We need three-liter jars. We take one such jar and begin to lay out a pyramid of spices, cucumbers and leaves. Cherry leaves and horseradish leaves, garlic and dill are sent to the bottom. After that, lay the cucumbers in a dense layer.
2. On top of them we put a clove and a sprig of greens, cucumbers again, and so on, until the top of the multilayer blank reaches the top of the jar.
3. We dissolve two tablespoons of salt in a glass, pour the concentrated solution into a jar, then fill it to the top with drinking water.
4. We put the resulting mixture under a nylon cover and leave to ferment for several days in places where sunlight does not penetrate.

When about five days have passed, the cucumbers can already be tasted by the whole family, the preservation process is completed. I hope everything works out for you and your loved ones will appreciate all the efforts!

For those who like to watch the entire cooking process directly, I recommend watching an interesting video:

Recipe for iron lid

As I already mentioned, cucumbers can be rolled up both under a nylon and under a tin cover. Now I would like to focus on the recipe using the latter method.

Today we need:

• Three kilograms of fresh cucumbers of medium or small size;
• Six currant leaves;
• horseradish root;
• Garlic - three cloves;
• Fresh dill - a few twigs;
• Lavrushka - 2 sheets;
• Peppercorns at will;
• Cloves - optional;
• Salt - two tablespoons.

At the very beginning, always take care that in the future there are no unfortunate feelings about a spoiled dish and futile efforts. To do this, we do preventive procedures so that there are no voids in the cucumber fruits.

1. Fill the container with thoroughly washed cucumbers with cold water and leave for six to seven hours.
2. Give the crunch and a special flavor to the cucumbers in this recipe horseradish roots. Wash them and cut into small pieces. Garlic in this case also occupies a leading position in giving taste to the dish. I usually put in 2 cloves, but you can put in as many as you want, it won't spoil the taste of the dish.
3. We put currant leaves, horseradish, parsley, garlic, cloves and dill at the very bottom of the jar. Here, if desired, you can add a little tarragon. Then we put the cucumbers in dense layers to the top of the jar.
4. We dissolve about 180 grams of salt in 3 liters of water and pour cucumbers with this mixture so that the liquid completely covers them. We close it under an iron lid and put it in a dark place for three days, while the fermentation process takes place.

Just a few days, and you and your household will be able to appreciate the taste of the finished dish. Don't be afraid to experiment with spices and add too many ingredients. Find your ideal proportions and enjoy the delightful sensations.

Above, I shared my favorite recipes on how to make delicious pickled and crispy cucumbers. There is nothing difficult in preparing pickled cucumbers for the winter in a cold way in jars, and even to taste like barrel ones, since all the ingredients are available, and you don’t need to sit in the kitchen for a long time. Get ready for the winter period with special attention, keeping all the vitamins that summer has given us.

I have already told, and now I will tell you how to close pickled cucumbers for the winter. And in winter ... in winter we will cook pickle, make vinaigrette, add them to pizza, and just with fried potatoes they are divine!
So, we go to the garden, choose cucumbers (or buy them on the market), soak them for an hour, but for now, wash the jars and clean the garlic (remembering that, like porridge with butter, you can’t spoil cucumbers with garlic). Everything is longer as usual: put dill and garlic on the bottom of the jar, add cucumbers.

For sourdough, it is better if the cucumbers are slightly overgrown (but not old!). By the way, that’s why I love pickled ones so much - because you don’t have to choose cucumbers every day!

And I can’t choose them every day for ideological reasons, because I:

• lazybones
• very busy worker
• a kind and conscientious lazy person - what is it like: cucumbers have just been born, they haven’t seen life, they haven’t been warmed by the sun, they haven’t been caressed by the wind, they haven’t been drunk with dew, and I have them - that one, and in a jar ?!

Ingredients

• cucumbers - 2 - 2.5 kg (depending on the size, and hence the packing density);
• salt - 2 tbsp. with a big slide;
• water - 1 - 1.5 l (depending on the size of the cucumbers and the density of their laying);
• dill, garlic and other spices - to taste and availability

Cooking method

Step 1

In general, slightly seasoned, in the prime of life, put the cucumbers in a jar, after cutting off the tips. The longest ones can be cut in half. On top again put a sprig of dill.

Step2

Pour two heaping tablespoons of the most common coarse table salt.

Step3

Pour raw cold water under the very neck. I usually drink water straight from the tap.

Step4

After that, we "forget" about our cucumbers of the day for 3-4. At this time, they will ferment safely, while foam will form on the surface. As soon as the process is completed and the foam falls off, you can proceed to the second stage. By the way, during all this action, the brine may flow out. It’s not scary to me: I have bottles of cucumbers right on the grate in the bathroom, all the same, everyone uses the summer shower outside. Those who do not have a soul will either have to urgently build a shower, or substitute some dishes under the jars, for example, a tray or plates. In general, there are many options: you can just periodically wash the floor or other surface where they stand there, you can wash everything once at the end of work, you can not wash it at all - salt crystals, drying out, form an original pattern ... In short, life is just because it is beautiful that does not let us get bored, forcing us to make a choice among many options.

Step5

When the cucumbers stop fermenting, it is better to let them stand for at least another 10-12 hours for insurance. The fact is that if the process has not yet ended, the banks will explode after a while.

By the way, if you really forget about them for 2-3 days, nothing bad will happen: the cucumbers will simply become more sour. But you can’t forget about more: they can turn into porridge.

Step6

If you really forgot about cucumbers for a day or two, a small film of mold will form on the surface. It's okay: remove it with a spoon, and rinse the dill with cold water.

Step7

Then everything is quite simple: pour the brine into the pan, add about a quarter of a glass of water (instead of the one that was absorbed, evaporated, flowed out), bring it to a boil, and quite violent, pour it back into the bottle, close it with a pre-scalded lid. By the way, the brine will be rather cloudy and unsympathetic, but surprisingly fragrant!

Step8

Then everything is as always - we turn the jars over, wrap them warmer and keep them like that for 10 - 24 hours, put them in a storage place, look forward to winter.

You can cook real barrel cucumbers even in a city apartment! To do this, you do not need a bucket or a barrel, it is enough to have just a few 3-liter jars and ordinary nylon lids. This pickled cucumber recipe has been tested by more than one generation in my family, they really turn out to be very tasty, crispy and dense. True, to enjoy the first portion, you have to wait at least 3 months. Pickled cucumbers in a jar very, very slowly, they immediately go into the cold after pouring, where they are slowly saturated with salt and aromatic herbs. In fact, the active fermentation process does not begin until about two weeks after the starter. Therefore, you will have to wait, but the result is really worth it!

No preservatives other than salt are used. Cucumbers are poured with ice water, preferably well water (if there is none, spring or tap water, unboiled, will do). And immediately go to the basement or to the refrigerator. It is this cooking technology that allows you to achieve that very characteristic taste of barrel cucumbers, which are famous for their crunch, the aroma of garlic, horseradish and dill.

Ingredients

• cucumbers 2.5 kg
• horseradish 1 sheet
• dill 3-4 sprigs
• cherry leaf 5 pcs.
• currant leaf 3 pcs.
• oak leaf 2 pcs.
• shiritsa 2 pcs.
• garlic 5 teeth
• non-iodized salt 80 g
• water 1.5-2 l

How to cook pickled cucumbers in jars as barrel

1. Before pickling cucumbers, wash them thoroughly and fill them with cold water. We leave them in water for 3-4 hours. The process must be followed! Such a cold bath will make the cucumbers very crispy, they will partially absorb the liquid, due to which they will become elastic and more dense. Separately, we prepare the jars, rinse them thoroughly with soda, and then rinse with running water. Such processing of the container is quite enough; there is no need to sterilize the jars.
2. 
   At the bottom of the jar we place fragrant herbs: a whole leaf of horseradish, cherry and currant leaves, several whole sprigs of dill along with umbrellas. We put oak leaves, and if they are not there, amaranth (candlestick) will do - a couple of branches of this weed contain a sufficient amount of tannins, giving a characteristic crunch to cucumbers. In each jar, add a few whole cloves of garlic, peeled. You should not feel sorry for garlic, it will give a special flavor to cucumbers.
3. 
   Aromatic herbs and garlic in a jar should be at least 1/4 of the volume.
4. 
   We put the cucumbers in jars as tightly as possible. We place larger specimens at the very bottom, and then we distribute smaller cucumbers.
5. 
   Pour salt into each 3-liter jar - always non-iodized! This moment is very important. If you use iodized salt, cucumbers will quickly ferment and acquire an unpleasant aftertaste. The amount of salt per jar can be measured using an old Soviet-style stack - such a faceted stack should be filled slightly lower than to the brim, about 80 grams of salt.
6. 
   Pour the contents of the jars with raw cold water. We fill them up to the very neck, after which we close them with nylon lids. And immediately we send jars of cucumbers to the cold - to the basement or on the shelf of the refrigerator.
7. Pickled cucumbers in jars will be ready in about 3 months. During ripening, cold raw water can be added to jars of cucumbers at any time if it is partially absorbed into cucumbers (no need to add salt!). With slow fermentation, they will gradually be salted, saturated with herbs and garlic. Already by the New Year you will have pickled cucumbers in jars, like barrel ones - delicious, and most importantly, cooked with your own hands!