The usual recipe for pickling cucumbers for the winter. A proven recipe for crunchy fruits with vinegar for storage in the apartment

Delicious and crispy cucumbers are not always obtained, but this minus is possible. So, for pickling, you need to choose small vegetables, with a thin skin and a gimlet surface. As a result, they are well salted, and there will be no voids in them. Also, before salting, cucumbers of the same size should be selected, so the process will take place in all fruits.

Very cucumbers are obtained, they are salted in. For salting you will need the following ingredients:

25 liters of water;
- 600 g of salt;
- 10 g of tarragon;
- 100 g of dill;
- 5 heads of garlic;
- 25 cherry leaves;
- 20 oak leaves;
- 20 black currant leaves;
- 1/2 pod of red pepper;
- 1/2 horseradish root.

Make the brine first. You need salt in warm water. Then sort the cucumbers and wash them with cold water. After that, line the bottom of a wooden barrel with washed leaves of oak, cherry, blackcurrant, also lay dill, horseradish, tarragon, garlic. Now cucumbers are stacked in dense rows in a vertical position. Between them, make pads of seasonings and leaves. Close the barrel tightly, hammering the top bottom. Now, through the hole that needs to be made in advance in the bottom, pour in the brine and plug it with a wooden plug. It is important to prevent the cucumbers from floating up after pouring it, so you should tightly cover the lid of the barrel with a wooden circle and put a weight on it. Through you can take a sample from pickles. If the cucumbers are not salted enough, then you should wait a few more days.

Pickled cucumbers in a jar

Not everyone has the opportunity to pickle cucumbers in a barrel, so it's in a jar. For this you need products:

3 kg of cucumbers;
- 1.5 liters of water;
- 2 bay leaves;
- 2 seed umbrellas of dill;
- 3 leaves of black currant;
- 3 cloves of garlic;
- 6 peas of allspice,
- 3 cherry leaves
- 1 sheet of horseradish;
- 90 g of salt.

First, the brine is made. Take a saucepan, pour water into it, dissolve salt in it and throw in 2 bay leaves. Put the dishes with brine on the fire and boil. Then put an umbrella of dill, blackcurrant leaves, horseradish, cherries, garlic and peppercorns on the bottom of a three-liter jar. After that, a layer of cucumbers is laid out, which are installed vertically. Now fill them with boiling brine and roll up the jar with a metal lid. Store pickles only in a cold place. It can be not only a cellar, but also a refrigerator, otherwise they will quickly deteriorate and labor will be wasted.

Related article

It’s good to have a few jars of pickles in stock, because without them you can’t cook pickle, hodgepodge. Properly pickled cucumbers for the winter retain their maximum useful properties, they turn out tasty and crispy.

You will need

• An old recipe: 100 cucumbers, 1 pound salt, 5 liters of water, garlic, a bunch of dill, currant leaves.
• Cucumbers in an enamel bowl: cucumbers 10 kg, dill (umbrellas) 400 g, horseradish root 60 g, garlic 40 g, cherry or currant leaf 100 g, hot pepper 15 g, water 5 l, salt 300 g, mustard powder 20 g .
• Cucumbers in jars: gherkins 10 kg, acetic acid 150 g, bay leaf 30 g, hot capsicum 15 g, water 5 l, salt for pickling 100 g, for scalding 300 g.
• Cucumbers in cucumbers: 10 kg of medium-sized fruits, 10 kg of overripe fruits, salt 700 g, garlic and paprika 20 g each, dill umbrellas 300 g.

Instruction

Choose healthy, ugly, green, 5-15 cm in size cucumbers for pickling. Sort into three sizes: 5-9 cm, 9-12 cm, 12-15 cm. Ideal dishes for pickling cucumbers for the winter are oak barrels, greens they have excellent taste, are stored for a long time.

A simple pickle, peeped in an old cookbook: wash the medium-sized fruits well, put them in a barrel tightly in layers, sprinkling each layer with currant leaves and dill. You can add garlic cloves, it not only multiplies the taste, but also helps to keep the greens strong. Press down on the cucumbers. Dilute the salt in boiled cold water, pour the product with this brine and seal tightly. Store at 0+5 degrees.

You can also salt cucumbers in enameled dishes, these days this is a more familiar container. Before salting, soak cucumbers in cold water for 7-8 hours. This is done so that they swell, become elastic and, when salted, do not become empty, do not wrinkle. Put spicy herbs at the bottom of the dish, lay a layer of cucumbers and again spices, and so on to the top. The top layer is herbs, take them only fresh.

Stuff the cucumbers into the pan as tightly as possible, pour over the brine, put a circle and press down with a load. Let them stand in a room for two or three days, and then put them in a cellar or some other cold place. Watch the brine and if mold appears on the surface, remove it and rinse the circle and weight in boiling water. Prepare the brine as follows: dissolve the salt in a small amount of cold water, then add water to the norm. Let it stand for 8-10 hours.

No less tasty are cucumbers pickled for the winter in glass jars. You can salt in one of the ways described above, after a week put it in jars and pour boiled brine and close with iron lids. Or you can cook lightly salted cucumbers. Small fruits are suitable for such salting. Scald prepared gherkins with water and salt, 300 g of salt in a bucket of water, then pour over with ice water and dry. Carefully place in jars in rows, add lavrushka and hot pepper. Fill with brine and roll up with iron lids. With this salting method, use an additional preservative - vinegar, and then the cucumbers will be well stored.

Cucumbers salted in cucumbers have an interesting taste. If there are overgrown cucumbers, you can use them for pickling. Place the prepared greens in a pot or jars, sprinkling each layer with finely chopped or grated overripe cucumbers mixed with salt, hot pepper, dill and chopped garlic. Press down on the cucumbers.

note

The Russian pound is equal to 0.409 kg; 100 cucumbers are approximately equal to 10 kg.

Helpful advice

Ordinary pickles will get extraordinary strength, retain their bright green color and crunchiness, if 1/3 of the decoction of oak leaves is added to the brine. But at the same time, cucumbers will acquire sourness.

Sources:

• The book "Homemade pickles, jams and marinades"

Cucumbers are revered both fresh and pickled or salted. Salads, soups, snacks - you can't do anything without a cucumber. It is worth noting that cucumbers prepared for the winter play a special role, because they are doubly pleasant and tastier if they are collected from their own garden and rolled into jars according to your favorite recipe.

As soon as the first cucumbers appear in the country, the housewives think about pickling them. Crispy pickled cucumbers will delight all family members, add zest to any salad or pickle. Today you can find a large number of recipes, each of which has its own advantages. We offer the simplest recipe, how to pickle cucumbers for the winter in jars. Save your time and pickle cucumbers.

How to pickle cucumbers so that they are crispy

Ingredients for a 3 liter jar:

• smooth cucumbers no more than 15 cm long
• rock salt 3 tbsp
• black pepper - 5 peas
• 1 head of minced garlic
• Bay leaf
• currant leaves, horseradish and tarragon at the bottom of the jar

Pickling cucumbers immediately in jars is much easier than pickling. As a result, you will get cucumbers no worse than barrel ones. It is important not only to pickle correctly, but also to choose the right variety of cucumbers. For example, varieties "Mother-in-law" or "Zyatok" are most often salted, since cucumbers turn out to be crispy, and they have no voids inside.

Water for salting must be purified, spring water is also suitable. Cucumbers are pre-soaked for a couple of hours so that they collect the required amount of water. If this is not done, the cucumbers will take water from the jar and you will have much less brine. Freshly picked fruits can not be soaked if the beds are well watered.

Put all the spices in a jar, and then lay out the cucumbers beautifully. In order to determine the amount of water, pour water into a jar of cucumbers, then drain it and add salt. Dissolve the salt well and pour the solution into another container without sediment. Pour cold brine over your cucumbers. After that, take a nylon lid, boil it with water and close all the jars.

Now put the jars of cucumbers in the refrigerator or lower them into the cellar, where they will ferment. Keep in mind that the liquid will leak out a little during fermentation, so it’s better to substitute something under the jars. Don't worry about the covers, they won't fall off. Cucumbers will be ready for use only after 2 months.

Pickles

The brine in the jar may become cloudy, but this is not a cause for concern. Cucumbers will still be tasty and crispy. They can be stored in this form for up to two years, so with such a simple recipe you can preserve the entire crop.

Now you know the secret of pickling cucumbers in a three-liter jar for the winter. and surprise guests and family with delicious homemade dishes. Simple recipes are a good way to save time without losing the taste of the dishes.

Agree, it is convenient if such a necessary product is always at your fingertips. There is no need to buy barrel cucumbers from grandmothers, and it is also not necessary to salt in barrels yourself. The cucumbers that you get will be no worse. Especially cold cooked. That's where we'll start.

How to pickle cucumbers for the winter in jars: a cold way

I confess honestly: I recently learned about how to pickle cucumbers for the winter in jars in a simple cold way. And I was amazed at the ease of the recipe. Anyone can handle it, even children will be happy to help you pickle cucumbers. What I especially like: such preservation is prepared without sterilization. There is no risk of getting burned with boiling water, getting injured. You just need to wash and dry the jars well.

Consider a simple recipe on how to easily and correctly pickle cucumbers for the winter in 3 liter jars.

Ingredients for 1 jar:

• 2 kg of cucumbers;
• 3 large garlic cloves;
• 5-6 pcs. black currant leaves;
• 5-6 pcs. oak leaves;
• 5-6 pcs. cherry leaves;
• 4 umbrellas of dill;
• 4 medium sheets of horseradish;
• 6 black peppercorns;
• 2 bay leaves;
• 3 art. tablespoons of coarse salt.

Choosing cucumbers

First of all, you need to choose the “right” cucumbers: not smooth lettuce, but pimply, slightly prickly, with a plump skin. It is desirable that all root crops be approximately the same size - no more than 15 cm. Young cucumbers are usually sweet and dense, they do not contain voids, which means they will turn out crispy. Harvest them on the day of collection (or purchase).

Important! Salting water plays an important role. Ideally - spring, but you can use bottled or filtered. Vegetables salted in pure water are not only firm, they taste amazing! You can also insist filtered water on copper or silver.

Soak in water

Before pickling, be sure to soak the cucumbers for two to three hours in cold water. And if there is time, then half a day. Then they will become stronger and denser. In addition, in this way you will rid the vegetables of excess nitrates. Of course, the water after soaking will need to be mercilessly poured out.

Pay attention to the salt - it is best to take a large stone. Fine salt can give cucumbers unnecessary softness. Iodized is also not suitable.

Advice! As for spices and additional ingredients (fruit tree leaves, oak bark, etc.), the main thing here is not to overdo it. Excess additives can lead to fermentation of preservation. But it’s still not worth ignoring them completely if we want to get tasty and crispy cucumbers.

And now that you are already well versed in theory, let's move on to practice.

The sequence of pickling cucumbers in a cold way in 3 liter jars

• I hope you have already sorted out the cucumbers, selected the strongest and most beautiful ones, washed them, soaked them in cool water for several hours. In the meantime, take care of the jars and lids. Wash them thoroughly with baking soda and pat dry. Lids fit ordinary plastic. You can scald them with boiling water to be sure.
• At the bottom of each jar, lay oak, cherry and currant leaves, two horseradish leaves, bay leaf, peppercorns, dill umbrellas. Cut the peeled and washed garlic cloves in half and send them to the jar as well.
• Now we take clean cucumbers, we leave the tips not cut off. The first row is laid vertically from cucumbers of the same size. If your vegetables are still of different sizes, then for the first row, select larger fruits. Cucumbers are laid very tightly. The second row - how it will turn out: both obliquely and horizontally, so that as many cucumbers as possible fit in the jar.

Why do you need to pack roots tightly? In the process of salting, they will decrease, the jar will become incomplete, and microbes can penetrate into the empty spaces formed. Therefore, the denser we tamp the cucumbers, the better for their taste and shelf life.

• In a separate bowl, pour 3 tbsp. l. salt, pour a glass of cold water, mix with a spoon. We pour into the bank. If salt remains at the bottom of the container, add water. Stir, pour back into the jar. Next, add everything with cool clean water so that it covers the cucumbers. We take the jar with both hands and shake it a little so that the water is evenly distributed.
• We put two sheets of horseradish on top of the cucumbers so that mold does not form. You can fold them in half or three to fit. We add a little more water. Slightly twist the jar on the table, gently holding it from above. Total water per jar takes about 1.5 liters.
• We put the jar in a large plate, cover with a lid on top (do not close tightly!). Gradually, the fermentation process will go on in the jar, and some of the liquid will pour out of it into a plate. Leave it like this for about three days, until the fermentation process stops. After 3 days, add salt water from the plate to the jar, close it with a lid. We store pickled cucumbers in a cool dark place.

Cucumbers are fragrant and stored until the new harvest (about a year). If you need to cook "Olivier" or other salads, cucumbers need to be soaked for several hours. These cucumbers are great for making pickle. Of course, then salting the soup is no longer necessary.

To familiarize yourself in detail with the process of how to pickle cucumbers for the winter so that they are crispy, this video will help you. Everything is very accessible and visual.

If you want to make seaming for the future, then the hot salting method is more suitable for you. Here you will already need metal covers and a seaming key.

How to pickle cucumbers for the winter in a hot way according to a simple recipe

Ingredients for a 3 liter jar:

• 1.7-2 kg of cucumbers;
• 2 pcs. bay leaf;
• 2 dill umbrellas;
• 2-3 pcs. cherry leaves;
• 2-3 pcs. black currant leaves;
• 2-3 pcs. oak leaves;
• 1 grape leaf (optional)
• 10 black peppercorns;
• Horseradish root - 6 cm;
• 5-6 garlic cloves;
• 0.5 pcs. hot pepper (optional);
• 2 tbsp. spoons of salt;
• 3-4 st. spoons of sugar;
• 0.5 tsp citric acid.

If so many components scare you, I can reassure you: for the first time, it’s enough to put dill, bay leaf, garlic, peppercorns. The remaining spices and leaves on the list are desirable, but not required. Cucumbers will still come out crispy and fragrant.

But if you try and put all of the above, then the taste will exceed your wildest expectations! All acquaintances will eat and praise, and then ask for the recipe.

Cooking:

1. Preparing cucumbers is no different from the cold pickling method. We select, wash, soak.
2. We process jars and lids: wash them well, scald them with boiling water. Lids can be sterilized with boiling water for about five minutes.
3. Put peppercorns, dill umbrellas, leaves (whatever you have), chopped garlic cloves on the bottom of the jar.
4. Then place the cucumbers very tightly. It is better to place the bottom layer vertically, then tamp the cucumbers horizontally and obliquely. Hot pickling can shrink vegetables even further, so density is important.
5. Pour cucumbers with water brought to a boil (1.5 liters per 3 liter jar), cover with processed lids.
6. Wrap up to keep warm (towel or blanket). Hold for three minutes.
7. Then we drain the water.
8. We repeat the operation, but now we keep the cucumbers in boiling water for about five minutes. To do this, heat a new portion of water, pour the first portion.
9. Pour the water from the jar into the pan, prepare the brine. For one and a half liters of water, take 2 tbsp. tablespoons of table salt and 3-4 tbsp. spoons of sugar. It retains the color and elasticity of the cucumbers, but will not be felt at all in the brine.
10. Pour citric acid (0.5 teaspoon) into the jar, pour boiling brine. In this recipe, as in the previous one, cucumbers are prepared without vinegar. And citric acid contributes to the excellent storage of your preservation.
11. We roll up the jars with lids, turn them over, wrap them with a warm blanket. Now let it cool down slowly (about a day or two). Then the cucumbers are even tastier.

You can store jars of cucumbers prepared in this way in your home pantry.

Salt cucumbers in a mixed way in 2 liter jars

Yes, yes, you can pickle cucumbers both cold and hot at the same time. What is nice: such seamings are stored for a long time, and the taste of cucumbers is very reminiscent of grandmother's barrel ones. This time I give proportions for 2 liters. For our small family, this is the best size. I'm sure you'll like it too.

Ingredients:

• 1.1-1.3 kg of cucumbers;
• 10-12 pcs. black peppercorns;
• 2 tbsp. l. top salt (per 1 liter of water);
• 2 garlic cloves;
• 2 pcs. dill umbrella;
• 1 branch of tarragon;
• 1 sheet of horseradish.

Cooking:

1. Wash fresh and strong cucumbers, soak for several hours.
2. We wash the jars with soda (you can - with laundry soap), pour boiling water.
3. Drain the water after 5 minutes. You can also sterilize them in the oven for about ten minutes. Then put them upside down on a towel, let them stand for a while.
4. Lids also need to be sterilized. Boil metal for about 15 minutes. Wash plastic well with soap, then scald with boiling water.
5. I'm preparing the brine. A 2 liter jar will take about a liter of water, but it’s better to make a brine with a margin (not 1 liter, but one and a half). During fermentation, some of the liquid may spill out, and you will need additional brine to fill the jars to the top.
6. For 1 liter of water, put two tablespoons (with top) of coarse salt. Boil for three minutes, cool to room temperature.
7. Rinse the cucumbers again, cut off the ends, dry them.
8. At the bottom of each jar we put an umbrella of dill, chopped garlic, tarragon.
9. Then we tamp the cucumbers very tightly. We put the second umbrella of dill on top, cover with a sheet of horseradish, folded in two or three layers. Of course, all spices must be clean - washed and dried.
10. Pour the vegetables in the jar with cold brine. Cover with a lid, put the jar in a large plate.
11. We leave for two days for fermentation.
12. In an additional brine (remember, we made it with a margin), add reserve cucumbers, some spices, leave in another bowl. Let them get ready too.
13. Then pour the brine from the jar into the pan, add additional brine. Heat and boil it for about five minutes.
14. Rinse cucumbers directly in jars with cool boiled water to remove plaque.
15. If there is an empty space in the bank, fill it tightly with reserve cucumbers. Add peppercorns.
16. Pour hot brine over the jar.
17. Then cover with sterilized lids, roll up.
18. Turn over, wrap, leave for a day. Store in a cool place - cellar or pantry.

As you can see, there are fewer ingredients here, but this does not affect the taste. Cucumbers turn out amazingly tasty, crispy, and are stored for a long time.

After opening the jar, put them in the refrigerator, where they can also be stored for about a week. Maybe longer, but they quickly flew away with us. I think that you will not stagnate either.

That's all the culinary subtleties and secrets. Now you know interesting and simple recipes on how to properly pickle cucumbers in jars. Try different ways and see which one you like best. Personally, I often pickle cucumbers in a cold way, because I do not like to mess with boiling water. But this is a matter of taste. For a large family, it makes sense to stock up on pickles for the future, and here the hot method is already indispensable. In a word, choose, experiment. I wish you good luck and new culinary achievements!

The ancient Romans knew how to cook pickles, but the Russian inquisitive mind went further, and Nizhny Novgorod, for example, invented pickling cucumbers in a pumpkin. How do you like this option? Pickled cucumbers have long become a primordially Russian product, in the preparation of which there is undoubtedly no equal to us, and the brine accompanying them is also our Russian drink, the surest remedy for a well-known ailment.

To make pickles successful, you need to know a few simple rules:

• You need to choose cucumbers for pickling correctly: they must be small to fit in a jar. Inside, the selected cucumbers should not have voids; choose strong, hard fruits with pimply skin. Before the cooking process, be sure to soak the cucumbers in cold water for 2-3 hours, maybe a little more. For better salting, cut the tails off the cucumbers and pierce them with a fork;
• The quality of water for pickling cucumbers is also incredibly important. Well, if you have the opportunity to use clean water from the well, and if not, filter the tap water, you can also use purchased bottled water. In any case, the cleaner the water, the better the result.
• The dishes used for pickling cucumbers must be perfectly clean. Wash glass jars thoroughly in soda or soapy water, rinse well, pour over with boiling water and dry. You can also ignite the jars, for example, in the oven, at a temperature of 100-110ºС. Be sure to boil the metal lids, wipe them dry from the scale that has formed, and thoroughly wash the plastic lids and pour over with boiling water before closing the jars.
• Pickled cucumbers are called pickles because salt plays the most important role in their preparation. In order to prepare pickles for the winter, use ordinary rock salt, it is ideal for pickling cucumbers. Neither fine nor, God forbid, sea salt is suitable for our purposes - the cucumbers will become soft. How much salt is needed per liter of water to prepare the brine, you will be prompted by the selected recipes. Usually the amount of salt varies from 40 to 60 grams.
• And, finally, about all sorts of herbs, seasonings. Someone likes black or allspice, someone likes mustard seeds or cloves. The usual classic set of spices looks like this: peppercorns, dill umbrellas, horseradish and currant leaves. But you can go further and add, for example, basil, cumin, horseradish root, garlic, mustard, oak leaves and cherries. Place the spices on the bottom of the jars and between the cucumbers, and cover them with horseradish or currant leaves on top. A piece of oak bark, added to all other spices, will make the fruits more crispy.

There are two ways to prepare pickles for the winter: cold and hot.
The cold salting method is very simple. Put spices and cucumbers in prepared jars. Then stir the right amount of salt in cold water and pour cucumbers with this brine. Cover the jars with nylon lids, heated in hot water. In a month you will receive wonderful pickles, which must be stored either in the refrigerator or in the cellar. In no case leave cucumbers prepared in this way in a warm room for storage, spoil the product - cucumbers can simply explode.

Hot pickled cucumbers are prepared as follows: dissolve salt in boiling water, add dill, horseradish, a couple of currant leaves and cherries, let it boil for several minutes and pour cucumbers with this brine. Leave the jars simply covered with gauze for the number of days indicated in the recipe. After that, add the brine and roll up the jars with lids. By the way, so that the jars do not explode, add a few mustard seeds to the brine, and a few thin slices of horseradish placed under the lid will help protect the cucumbers from mold.

Well, in general, that's all. Theory is a good thing. Let's move on to practice, because for any housewife the ability to pickle cucumbers is an indicator of her culinary skills.

Cold salting. Recipe #1

Ingredients:
cucumbers,
currant, cherry and plum leaves,
dill umbrellas,
garlic cloves,
salt (1 tablespoon with a slide for each jar), water.

Cooking:
Soak cucumbers in cold water for 2 hours. Then put 2-3 cloves of garlic, leaves and dill umbrellas into clean 3 l jars. Lay the cucumbers tightly on top of the spices. Pour 1 tbsp into each jar. salt with top, pour cold boiled water and close with tight polyethylene lids. Turn the jars of cucumbers over a few times so that the salt disperses, and put in a cool place. The brine will be cloudy at first, but then it will begin to lighten. Cucumbers prepared in this way will be ready to eat in 2-3 weeks, and they can be stored for almost a year. A little liquid may leak out from under some kind of lid, but you can’t open the jars and add brine. Just eat cucumbers from this jar first.

Cold salting. Recipe #2

Ingredients:
2 kg cucumbers
2 dill umbrellas,
5 blackcurrant leaves,
5 cherry leaves
1 garlic clove
20 g of horseradish root or leaves,
8 black peppercorns
¼ stack. salt,
2 tbsp vodka,
1.5 liters of water.

Cooking:
Pour boiling water over cucumbers and immediately dip in ice water. Pack tightly into a 3 liter jar, shifting with washed leaves, dill, garlic and pepper. Pour the prepared cold saline solution, add vodka and tightly close the jar with a plastic lid. Put the cooked pickles immediately in a cold place. Cucumbers are firm and green.

Hot pickling method

Ingredients:
cucumbers,
salt,
sugar,
Bay leaf,
peppercorns,
lemon acid,
water.

Cooking:
Select cucumbers by size, soak in cold water for 2 hours, then tightly place sterilized jars in 3 liters. Boil water, carefully pour it over the cucumbers, cover with lids and leave for 15 minutes. When the time is up, drain the water. Boil another water, pour over the cucumbers again and leave for the same time. Then pour the water into a saucepan, add sugar and salt at the rate of 2 tbsp. salt and 3-4 tbsp. sugar for 1 jar. Do not let the amount of sugar confuse you, it makes the cucumbers crunchy, but does not add sweetness to the brine. Boil the brine. Pour ½ tsp into each jar. citric acid, pour boiling brine and roll up with sterilized metal lids. Then you can wrap the cucumbers for a day, or you can just leave them to cool without wrapping, putting them in a dark place.

Salted cucumbers with oak bark

Ingredients:
cucumbers,
currant leaves,
black peppercorns,
dill,
cherry leaves,
horseradish leaves and root,
garlic,
oak bark (sold in a pharmacy),
salt.

Cooking:
At the bottom of 3-liter jars, place horseradish leaves, horseradish root, peeled and cut into pieces, black peppercorns, currant and cherry leaves, dill and chopped garlic cloves and 1 tsp each. oak bark in each jar. Lay the cucumbers tightly, put a sheet of horseradish on top. To prepare the brine, dissolve the salt in boiled cold water at the rate of 1 tbsp. salt with the top of 1 liter of water. Pour the cucumbers with cold brine and cover with plastic lids, dropping them in boiling water for several minutes before closing. Store cucumbers in a cool place.

Pickled cucumbers "Fragrant"

Ingredients (per 3 liter jar):
2 kg cucumbers
3-4 umbrellas of dill,
2-3 bay leaves,
2-3 garlic cloves,
1 horseradish root
2 horseradish leaves
2 cherry leaves
3 sprigs of celery, parsley and tarragon,
5 black peppercorns,
1 liter of water
80 g salt.

Cooking:
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours, then rinse them with clean water. Lay spices and cucumbers in layers at the bottom of the jar, lay the dill on top. Prepare the brine by dissolving the salt in cold water. Pour cucumbers with brine to the very edge of the jar, cover with gauze and leave at room temperature for 2-3 days. After a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers again. Immediately cover with the prepared metal lid and roll up. Turn the jar upside down, wrap tightly and leave to cool completely.

Village pickles

Ingredients:
cucumbers,
garlic,
horseradish leaf,
dill,
coarse salt.

Cooking:
Soak cucumbers for 4-6 hours. Wash the jars well, put horseradish, dill, garlic and cucumbers in them. Fill jars of cucumbers with filtered water. Put a sheet of horseradish on the jars so that it closes the neck of the jar. Put 3 tbsp in gauze. salt with a slide and tie a knot. The number of such knots should match the number of jars of cucumbers. Place knots on horseradish leaves. The main thing is to make sure that the water must touch the nodules, otherwise the salt will not dissolve. Set the jars on plates, as liquid will flow out during the fermentation process, and leave in this form for 3 days. After three days, remove the knots, rinse well the dill and horseradish leaves that were on top, drain the brine and boil it, adding water, because some part of it has leaked out. Pour cucumbers with ready-made brine and close with tight nylon lids. Initially, the brine will be cloudy, but do not worry, after a while it will become transparent, and a precipitate will form at the bottom, which also should not bother you. Store pickles in a cool, dark place.

Russian pickled cucumbers

Ingredients:
3 kg cucumbers,
2 tbsp salt (per 1 liter of water),
5 cloves of garlic (for 1 jar),
spices, fragrant leaves - to your taste.

Cooking:
Sort the cucumbers by size, wash them and place them in sterilized jars, layering with garlic, dill, cherry, oak, horseradish, currant, etc. leaves. Then pour the cucumbers in the jars with the cooled brine of salt and water. Cover the jars with saucers or plates and leave for 3-4 days. Then drain the brine from the jars. Boil a new brine, adding the same to 1 liter of water and 2 tbsp. l. salt. Pour boiling brine and immediately roll up the jars with sterilized lids. The brine will not be transparent, as it should be.

Pickled cucumbers on vodka

Ingredients (per 3L jar):
cucumbers,
1.5 liters of water,
150 ml of vodka,
3 tbsp Sahara,
2 tbsp salt,
2 cloves of garlic
3 bay leaves,
dill stalk,
horseradish leaves.

Cooking:
Wash the cucumbers thoroughly, cut off the ends. Put the spices and garlic on the bottom of the prepared jars and lay the cucumbers tightly. Dilute salt and sugar in cold water, pour cucumbers with this solution, then pour in vodka. Cover the jars with cheesecloth and leave for 3-4 days at room temperature. Do not forget to regularly remove the resulting foam. On the 4th day, drain the brine, boil it for 5 minutes, pour it back into the jars and roll them up with sterilized lids.

Salted cucumbers with mustard

Ingredients:
cucumbers,
horseradish leaves,
dill umbrellas,
cherry leaves,
blackcurrant leaves,
salt,
mustard (powder).

Cooking:
Wash cucumbers well. Put the prepared greens in a saucepan, put the cucumbers tightly and pour everything with brine (2 tablespoons of salt per 1 liter of boiled water). Put a wooden circle or a large plate on top of the cucumbers, set the oppression and leave for 3 days. Don't forget to keep an eye on the cucumbers and skim off the foam. After three days, drain the brine, and spread the cucumbers and herbs in sterilized jars. Strain the brine, boil it, adding 1 liter of boiling water and 2 tbsp. salt. Fill the jars with brine, wait 10 minutes, drain again, boil, add 1-2 tbsp. dry mustard. For the last time, fill the cucumbers with brine and roll up the lids. Turn over and leave to cool without wrapping.

Pickled cucumbers with hot peppers

Ingredients:
5 kg cucumbers,
5 stalks of dill with umbrellas,
10 garlic cloves,
8 horseradish leaves
20 currant leaves,
8 bay leaves,
black peppercorns,
red hot pepper,
salt.

Cooking:
Select cucumbers of the same size for pickling, cut off the tips and place in a saucepan, put dill, garlic, currant leaves in the same place and pour in the brine prepared at the rate of 2 tbsp. salt per 1 liter of water. Set the oppression and leave the cucumbers for two days. Then remove the spices, strain the brine, rinse the cucumbers and put them in sterilized jars along with fresh spices, adding bay leaves, horseradish leaves and red hot pepper (3-4 rings will be enough for 1 liter jar). Boil the brine, pour the contents of the jars with boiling brine and roll them up with prepared sterilized lids.

Salted cucumbers in tomato juice

Ingredients (per 3 liter jar):
1.5 kg cucumbers,
1.5 liters of juice from fresh tomatoes,
3 tbsp salt,
50 g dill,
10 g tarragon
6-8 garlic cloves.

Cooking:
Prepare cucumbers, jars, herbs and garlic. Place peeled and chopped garlic cloves, dill and tarragon on the bottom of the jars. Place cucumbers vertically on top. Squeeze out the juice from the tomatoes (about 1.5 liters of tomato juice per 3 liter jar). Bring the juice to a boil, dissolve the salt in it and cool. Pour jars of cucumbers with chilled juice, cover with plastic lids, after holding them in hot water, and put them in a dark, cool place.

Good luck preparing!

Larisa Shuftaykina

Salted cucumbers for the winter almost every housewife cooks. However, often they do not turn out the way she would like. What is the reason, and how to fix it - we will tell you in our article. After reading it, you will prepare only the best winter preparations.

Choosing the Right Cucumbers

Cucumbers should be small enough to fit well in the jar. In addition, young cucumbers of small size have a sweetish, good taste. There are no voids inside, so they crunch perfectly. The skin should have black spikes, pimples. If the fruits have a smooth skin and white spikes, leave them for making salads. To the touch, the fruits of cucumbers should be firm and not bitter. To test this, simply chew on the darkest part.

High-quality water will help to achieve the excellent taste of cucumbers. If you harvest fruits in spring and "city" water according to the same recipe, then you will get two completely different tastes. That is why take clean water from the well. If such water is not available to you, use good bottled water. In extreme cases, you can filter, boil tap water, and insist it on honey or silver. This will greatly improve its taste.

Should you soak cucumbers?

Do it for sure! Soak the fruits of cucumbers for two to three hours, and preferably for half a day. In this case, the cucumbers will become strong and elastic.

Spices.

Each hostess uses her own recipe. Some people prefer allspice, some mustard seeds, some cloves. For a classic set, such spices are suitable: peppercorns, dill umbrellas, horseradish leaves, currant leaves. In addition, you can add basil, coriander, cumin, lovage, tarragon, mint, celery greens, horseradish root, mustard, garlic, currants, cherry and oak leaves. Leaves can be used whole or coarsely chopped. They are laid out on the bottom, and cucumbers are laid on top and covered with lids. In this form, leave them to soak for two hours.

Dishes.

Before laying cucumbers, soak glass jars in soda solution, wash thoroughly with soap and water, rinse and pour over with boiling water, dry. For sterilization, you can also bake the container in the oven at a temperature of 110 degrees. Lids should only be sterilized in boiling water.

Be sure to prepare and.

For salting cucumbers, rock salt is excellent, which gives a full, rich taste. Using a different salt may cause the blanks to simply explode. Another danger that can occur when soft salt is added is that the fruits can become soft. For one liter of water, you will need about 50-60 grams of salt. Cucumber pickle can be hot or cold. Hot brine is a must if you are using vinegar.

Cucumber bookmark.

Large cucumbers are placed at the bottom. In the event that they are too large, then put them in an upright position. Each cucumber should be as close as possible to the other. Put the spices between the layers of cucumbers. You can also put them on the bottom. After pouring the brine, lay out the leaves of horseradish and currant.

Cold salting.

Cucumbers prepared in this way should be stored in a refrigerator or cellar. In a warm room, they will simply swell and explode. This method of salting is very simple - put the cucumbers in jars along with spices. Stir salt in cold water, pour cucumbers with this brine. Cover the jars with plastic lids heated in hot water. After about a month, the cucumbers will be salty.

Hot way.

Dissolve salt in boiling water, add a few stalks of horseradish and dill, a couple of oak leaves to the brine, boil for a few minutes, pour cucumbers with this brine. Leave them unrolled for a week. After that, add brine and roll up.

A few little tricks:

1. Add a few mustard seeds to the brine. In this case, the banks will not explode.
2. A few thin slices of horseradish that need to be put under the lid will help protect the cucumbers from mold.
3. A tablespoon of alcohol will also help protect the container from explosion.
4. A piece of oak bark will make the fruit crispier.
5. For better salting, cut off the tails of the cucumbers and pierce them with a fork.

Recipes: pickles for the winter

"Mustard Cucumbers".

Ingredients:

Water - 5 liters
- mustard seeds - 520 g
- cucumber fruits - 10 kilograms
- onion - 3 pieces
- a clove of garlic

To prepare the marinade:

Sugar - 2 kilograms
- salt - 320 g
- vinegar - one liter

Cooking:

1. Cut large cucumbers in half, remove seeds, cut into cubes.
2. Boil water, add vinegar, pour marinade over cucumbers, leave for one hour. Arrange the cucumbers in sterile jars, sprinkle with finely chopped onions, mustard seeds and garlic.
3. Cover the jars with sterile lids, sterilize them, roll them up, turn them upside down, wrap them up to cool.

Crispy pickled cucumbers for the winter

Ingredients:

Bay leaf - 2 pieces
- peppercorns - 6 pieces
- garlic clove - 4 pieces
- cherry and currant leaves - 4 pieces each
- horseradish
- cucumbers - 1.8 kilograms
- dill umbrellas - 1.5 pieces
- vinegar - two tablespoons

For cucumber pickle:

Water - 1.5 liters
- sugar - a tablespoon
- salt - two tablespoons
- hot pepper - 0.3 pieces

Cooking:

1. Lay the cucumbers tightly, alternating them with spices. Put the fuck up.
2. Pour boiling water over, let stand for 10-15 minutes. Drain the water, repeat the procedure again.
3. Prepare the brine: add sugar, salt to the water, let it boil for 10 seconds. Put the capsicum during the boil.
4. Pour the cucumber fruits with brine, add citric acid or vinegar. For bloating, you can add an aspirin tablet.
5. Roll up the jars, wrap them in something warm, cool and put them in the cellar.

Cucumbers marinated in vodka.

Ingredients:

Cucumber fruits - 2 kilograms
- sugar, salt - 2 tablespoons each
- vodka - 50 ml
- water - 1.5 liters
- vinegar - 100 ml

Cooking:

1. Wash small cucumbers, leave in cool water for 3 hours.
2. Put spices on the bottom of the jar.
3. Place all the ingredients for the marinade, except for vodka, in a saucepan, boil.
4. Put the cucumbers in batches for a few seconds, then put them in a jar, pour over the marinade that is boiling, cover with a lid and leave for five minutes.
5. Drain the marinade into a saucepan, boil, pour it into a jar again, cover with lids, leave again for 5 minutes.
6. Repeat the procedure, but before pouring the marinade for the third time, add vodka to the jar, roll it up, turn the jar upside down, wrap it until it cools.

Preparations for the winter - pickled cucumbers

Cucumbers in Polish.

Ingredients:

Clove of garlic
- cucumbers - 10 kilograms

To prepare the marinade:

Mustard seeds, allspice - 20 g each
- allspice black pepper - 20 g
- bay leaf - 10 pieces
- sugar - 120 g
- vinegar - 720 g
- salt - 155 g
- water - 9 liters

Cooking:

1. Prepare cucumbers, place in jars in a vertical position along with garlic cloves.
2. Pour all this with boiling brine, cover with sterile lids.
3. Sterilize the jars, roll them up, turn them over, wrap them up until they cool completely.

The secret recipe for delicious cucumbers.

Ingredients:

Cucumber fruits - 4 kilograms
- bunch of parsley
- a glass of sunflower oil
- a glass of table vinegar
- salt - 85 g
- glass of sugar
- head of garlic
- ground black pepper

Cooking:

1. Wash cucumbers. Cut large fruits into pieces, put in a saucepan.
2. Cut a bunch of parsley, send to cucumbers, add salt, a glass of sunflower oil and vinegar, a dessert spoon of black pepper and a glass of sugar.
3. Wait 5-6 hours for the cucumbers to give juice.
4. Take prepared jars, fill them with cucumber slices.
5. Top the jar with marinade, cover with prepared lids, sterilize for 20 minutes.
6. Remove, roll up tightly, leave the jars upside down until cool.

Quick salted cucumbers in a jar.

Ingredients:

cucumbers
- a clove of garlic - 5 pieces
- dried dill seeds
- fresh dill
- coarse rock salt - three tablespoons

Cooking:

1. Rinse cucumbers thoroughly, put garlic and dill on the bottom.
2. Lay cucumbers, dill umbrellas, add salt.
3. Boil water in a kettle, pour cucumbers.
4. Close with nylon caps.
5. Lightly hold the lid on the jar and move it to disperse the salt.
6. Put the cooled cucumbers in the refrigerator. A day later, cucumbers can already be eaten.

Salted cucumbers with apples.

Ingredients:

cucumbers
- currant leaf
- apples
- salt - per liter of water - a couple of tablespoons
- allspice
- horseradish leaf
- dill umbrellas

Cooking:

1. Put cucumbers with spices in a deep container, shift with apple slices.
2. Dissolve salt in water, boil, cover with a plate so that they do not float, leave at room temperature, put in the refrigerator. The next day you can eat cucumbers.

Pickled cucumbers - a recipe for the winter

Pickling cucumbers in a barrel.

Ingredients:

Dill
- cucumbers
- horseradish
- garlic
- black currant and cherry leaves
- mint
- tarragon
- celery
- salt
- water

Cooking:

1. Select cucumbers of the same size, rinse them with cool water.
2. At the bottom of the barrel, put a third of all the spices, half of the cucumbers, then put another third of the spices and the rest of the cucumbers.
3. Put the rest of the spices on top. Arrange cucumbers in tight rows.
4. Pour the cucumbers with brine, cover with a clean cloth, put a wooden circle and a load, leave in the room for 3-4 days, take out to the cold and store at a temperature of 0-3 degrees.

As you can see, there are many different ways to pickle delicious cucumbers. You can do this in a barrel, a can, or bags. Add your favorite spices and enjoy the amazing taste of winter harvesting!