Pickled cucumbers for the winter without vinegar. Pickling cucumbers for the winter

Pickled cucumbers are an integral part of the winter diet. They are good both on their own and in a variety of salads and snacks. In this article, we will look at the most popular salting methods.

Each of us loves to eat something tasty. Pickled cucumbers are an excellent solution both for solo consumption and as part of various salads. We offer the best recipes for winter preservation

To pickle cucumbers in this way, you will need:

• cucumbers;
• jars washed and dried in advance;
• cold water (not from the tap);
• salt: 2 tablespoons per 1 liter of water;
• a pair of horseradish leaves;
• a few peeled garlic cloves;
• black peppercorns;
• dill;
• dry mustard;
• Chile;

Before you start the preservation process, you need to stock up on jars and lids that are suitable in size. Covers can be taken both kapron and metal. However, the latter may have consequences in the form of corrosion of the metal inside and out.

Before proceeding with preservation, soak the cucumbers in cold water for 3 hours (for those bought in the store, the time should be increased to 6 hours). Thanks to this simple operation, the vegetables will collect the required amount of water and will not later get it from the brine, which will allow the liquid to remain in the right amount. After soaking, rinse the cucumbers with running water.

Wash lids and jars. It is not necessary to sterilize them, but it is recommended to at least pour boiling water over them.

Put the cucumbers in jars, add greens. It is also at this stage that seasonings should be used: mustard, garlic, pepper, chili.

Take a saucepan, fill it with water. For every liter, add two tablespoons of coarse salt. Thus, for a three-liter jar, you will need one and a half liters of liquid and three tablespoons of salt. Stir the resulting solution, let stand. In no case should the thickening of salt be poured. Next - fill up to the neck, cover with plastic lids and leave in a cold place.

A couple of times a week, check the canning for mold on unbrine-coated cucumbers. Each of them must be completely filled with brine! If there is too little liquid, then it should be poured to the very edge of the jar (the composition of the solution remains the same: two tablespoons of salt per liter of water)

You don't have to worry about fermentation. This is fine. The colder the place in which you store the preservation, the longer it will take for the fermentation process. On average, it takes 35-40 days.

To make your cucumbers tasty and crispy, follow the recommendations:

• For even salting, put cucumbers of approximately the same size.
• The oak leaf will give the vegetables a crunchiness.
• Don't stack the cucumbers too close together or they will lose their crispness.
• Use rock salt, fine and iodized cucumbers will be too soft.
• Cut off the ends, so you can protect yourself from nitrates.

In hot jars without vinegar under iron lids

Hot pickling of cucumbers is a technique that has been passed down from generation to generation. This simple but time-tested recipe can prepare delicious cucumbers for the winter. You will need (for one liter jar):

• cucumbers - 800 grams;
• garlic - 8 cloves;
• horseradish root - a piece 2-4 centimeters long;
• peppercorns;
• dill - 2 umbrellas;
• 2 leaves of currant and cherry;
• horseradish leaf;
• liter of water;
• salt - a tablespoon with a slide.

First of all, sort out the cucumbers. They should be dense, with intact skin. Rinse them with running water and trim the ends on both sides.

Soak cucumbers in cold water for 3-4 hours. At this time, sterilize the jars and boil the iron lids.

We wash dill, cherry and currant leaves, horseradish root and leaves. Horseradish leaves are cut into small pieces. We repeat the same with the root. We clean the garlic.

At the bottom we put pepper, currant leaves and cherries, add half a portion of dill, garlic and horseradish leaves.

We stack the cucumbers as tightly as possible, trying to minimize the free space inside the jar. Put the remaining garlic, dill and horseradish on top.

To prepare the brine, add salt to the water and mix thoroughly. Pour in the solution. Cover it with a lid and send it to a cold room or refrigerator. Should be kept for 1-2 days.

Drain the brine into a saucepan, add half a glass of water to it and bring to a boil over high heat. Fill jars with cucumbers with this solution.

We tightly twist the jars and turn them upside down, wrap them with a warm scarf or scarf and keep it that way for 10-12 hours. Then we take it out for storage in a dark place.

Pickles for the winter for storage in the apartment

Not everyone has the opportunity to store canned goods in the basement, so recipes for storing vegetables in an apartment are popular with many lovers of pickles. We present the simplest and most delicious of them.

Before starting the salting process, be sure to sterilize the lids; the jars themselves can simply be rinsed with boiling water.

Lay the spices on the bottom, which are included in the so-called "picking broom", which can be bought at a specialized store or on the market. You can also add a horseradish leaf or tarragon to add crunchiness to the cucumbers. Cut all spices as small as possible.

Tamp the cucumbers into jars, try to keep as little free space inside as possible.

Prepare the brine: for a ten-liter bucket of water, you will need 3 cups of salt. Mix the solution well and pour over the cucumbers. Leave them for two or three days.

On the third day, pour the brine into the pan. Since the cucumbers sank, we take one jar and report from it to others. Make sure the vegetables are tightly packed together.

Pour the cucumbers twice with boiling water, let it brew for five minutes. Boil the brine, pour it out so that the solution completely covers the vegetables. We close the jars, turn them over and send them to the heat for the night. After that, we transfer to the darkest place in the apartment.

The most delicious recipe for crispy pickles

Of course, every housewife considers her recipe to be the best. However, we will share with you the method of pickling cucumbers, which can easily become your favorite. Cucumbers are crispy, spicy, slightly sweet.

For one liter jar you will need:

• one and a half liters of water;
• salt - 50 grams;
• sugar - 100 grams;
• vinegar 9% - 100 milliliters;
• cucumbers - 1 kilogram;
• onion - 150 grams;
• bay leaf - 20 grams;
• black pepper to taste;
• bunch of dill.

Cut the onion into rings, lay it on the bottom of the washed jar. Add black pepper and dill.

Rinse the cucumbers thoroughly under running water, cut off the ends. Pack tightly into jars.

For the marinade, boil water, add salt, sugar and vinegar to it. Pour jars of cucumbers with hot marinade. Pour water into a saucepan, bring to a boil and put a jar covered with a lid there so that the water is up to the level of half the container. Sterilize for ten minutes. Do not be alarmed if the cucumbers change color, this is normal.

We take out the bank and roll it up. We store it in a cool dark place.

On the topic of canning for the winter:

1. Pickled Tomatoes - 11 Delicious Tomato Recipes

We offer you the simplest, but at the same time delicious recipe for pickling cucumbers without sterilization.

Ingredients:

• fresh cucumbers;
• dill;
• horseradish;
• bell pepper;
• cherry and black currant leaves;
• garlic;
• vinegar essence;
• coarse salt.

In order for the cucumbers to be firm and crispy, pre-soak them in cold water.

In carefully washed jars, put a leaf of horseradish, dill, one leaf of cherry and black currant. We put cucumbers on the greens, it is better to take small vegetables. We cut the bell pepper into pieces and send it there.

Peel the garlic and place directly in slices in a jar around its perimeter. Place dill on top of cucumbers.

Boil water. Pour cucumbers into it, wait ten minutes, then pour the brine into the pan and bring to a boil again. Refill the jar with liquid. Repeat this procedure again.

Prepare a saline solution. Put the drained water on fire. Add one tablespoon of salt and sugar to it. Add some water to replace the evaporated.

Now add 1 teaspoon of 70% vinegar essence.

Fill the jars to the top with boiling brine and roll them up. Turn upside down and carefully wrap. This is necessary so that the contents warm up well. After all, we prepare our pickled cucumbers without sterilization and, therefore, this is very important.

Store the finished preservation in a cool dark place.

Salted cucumbers for the winter with mustard

This recipe is sure to please spicy lovers. And it is very easy to make such a pickle! For this you will need:

• cucumbers - 10 kilograms;
• garlic, it is better to take young - 150 grams;
• dill;
• cherry and horseradish leaves;
• bitter red pepper;
• water - 5 liters;
• mustard powder - 150 grams;
• peppercorns.

As with any other method of pickling cucumbers, soak them for six hours in cold water. Boil water in a saucepan and cool it to room temperature. Pour salt into it and stir until the crystals are completely dissolved. Sterilize jars and lids. Put spices and seasonings at the very bottom of each jar. Place cucumbers on top. Pour in brine, add one heaping tablespoon of mustard on top. Close the jar with a capron lid and store in a dark place. Vegetables will be ready in about a month.

How to salt correctly: secrets and rules

Many housewives think that preparing delicious pickles is a difficult task. However, there are no difficulties in conservation if you follow some recommendations.

• Choose good quality cucumbers. Of course, the most ideal option would be if you grow them in your own garden. Store-bought ones will work though. Give preference to small cucumbers, because they are better salted and denser in the jar. Try to use only young vegetables for harvesting. They should feel firm to the touch and not too dark.
• It is better to pickle cucumbers in clean well water.
• Use your favorite spices. It is better not to spare them, because they will give the vegetables a unique taste and aroma.
• For conservation, rock salt is best. Thanks to her, the vegetables will have a full and rich taste.
• To keep the jar from exploding, add one tablespoon of vodka to it.

Delicious food is one of the secrets of a happy life. And homemade preparations can be safely attributed to the category of delicacies! Now you know the best recipes for pickles and you can easily please your loved ones with tasty and healthy preservation.

Pickled cucumbers in jars in a cold way without vinegar

Cucumbers are harvested for the winter in various ways - they are salted, pickled, fermented, various salads and snacks are made on their basis, canned as a whole and in combination with other vegetables. But the most delicious and healthy crispy cucumbers are obtained by fermentation with the addition of artesian water in oak barrels. And if you add garden herbs, a little spices and seasonings to the barrel, then opening a jar with this delicacy in winter, you can cook a fragrant and satisfying pickle or hodgepodge, make vinaigrette or olivier, and just crunch for pleasure.

Is it possible immediately in glass jars without adding vinegar so that they are more useful? Sure, but you'll have to be patient. So how do you make pickles in jars cold without vinegar?

Tips for preparing cucumbers for pickling without vinegar:

For preservation, only fresh fruits, ripe and without damage to the skin, are suitable. It is good if they have a characteristic cucumber smell. It is recommended to choose medium-sized fruits, in no case overripe cucumbers. Some people really like small cucumbers, but clarification is needed here: these are a special variety, and not fully ripened vegetables. From experienced housewives, one can often hear the opinion that cucumbers with a thick and even skin are best suited for pickling. A variety with thorns and "pimples" often fails - homemade preparations after cooking can be very bitter.
With the cold method of pickling cucumbers, the addition of citric acid is not required, but for the hot method it will be required to add it. Preservation without the addition of table vinegar requires care: it is necessary to carefully monitor the cooking process and subsequent preservation so that the workpiece is safe for consumption.

If you add blackcurrant leaves to the brine, then the cucumbers will have a great taste and aroma, they should definitely be put on the bottom of the jar. If you prick the cucumbers with a fork evenly along the entire length, then the brine will pickle the cucumbers much faster, and the taste will be evenly distributed inside the fruit. You can add a little hot chili pepper to the bottom of the jar to spice up the cucumbers, just be careful not to overdo it, otherwise they will become bitter and very spicy. Adding a bay leaf, but no more than a couple of pieces, to a three-liter jar will not hurt either. You can also put onion rings, whole cloves of garlic, mustard seeds, horseradish, ginger.
Experiment, show your imagination, make homemade preparations with new tastes and aromas in small batches, so to speak, for testing, and be sure to write down new and original recipes.

The process of pickling cucumbers without vinegar for the winter:

First of all, we need a positive attitude and a good mood. Without it, it definitely won't work. And for cooking you will need:

• Cucumbers - 2 kg.
• Coarse salt - 2 tbsp. spoons
• Herbs and greens for pickling
• Spices - to taste

Let's start cooking. Cucumbers, even collected from their own plot, and even more so if they are bought in a supermarket or on the market, must be soaked for several hours in cold water. This must be done so that subsequently there are no voids inside the cucumber. It is recommended to change the water several times during soaking, or you need to add ice cubes to the heated water with cucumbers.

Rinse greens for salting thoroughly and dry. Dry leaves for salting, horseradish, garlic, onions and spices are placed in clean sterilized jars at the very bottom. In general, everything your heart desires, except for salt, bay leaf and black peppercorns (and allspice too).
If desired, the tips of the cucumbers can be cut off, so pickling will happen faster. Then tightly put the cucumbers in a jar. To prepare the brine, we dissolve the salt in cold water, just keep in mind that this may take time. You can cheat and dilute it in advance in a small amount of warm water. Pour the cucumbers with the resulting brine, and leave for 3-4 days so that the fruits are evenly salted.

After about a day, foam will appear on the surface of the brine. It is recommended to shake the brine jars several times a day so that the gases rise from the bottom of the container. The foam that appears can be gently brushed off with a clean paper towel. How long the fermentation process will take is up to you, but usually 4-5 days are enough to get moderately sour and pickled cucumbers. Now they can be put in the refrigerator, or drain the brine, boil it with the addition of spices. Then the hot brine is poured into the jars, and all that remains is to roll them up!

Pickled cucumbers under a capron lid

The brine will require:

• 1 liter of water passed through the filter;
• 2 heaping tablespoons of salt.

For a 3 liter jar:

• medium sized cucumbers;
• 2 - 3 cloves of garlic;
• dill inflorescence - 3 pcs.;
• cherry branches - 3 pcs.;
• horseradish leaves - 2 pcs.;
• currant leaves - 3 pcs.

Description

Put cucumbers in cold water for 5 hours. Pull out. Rinse under running, ice water. The ends of the cucumbers do not need to be trimmed. On the bottom, in pre-washed jars, put the chopped garlic, greens and pour the brine made. We close the jars with plastic lids and leave at room temperature (no more than 18 °). When you see that the lid is swollen, this means your cucumbers have fermented. Open the lid so that excess air comes out (due to this, the cucumbers will have an elastic texture), after 12 hours close the lid again and refrigerate. Such cucumbers will stand perfectly the whole winter and will crunch until spring.

Pickled cucumbers, crispy spicy salting without vinegar

The taste of pickles depends on what seasonings you put in the jar. Marjoram, tarragon, oregano, celery, mint and basil add spice to cucumbers. You can lay these spices separately, or you can make fragrant compositions from them.

Ingredients

• 5 kg of fresh cucumbers;
• 10 g red pepper;
• 1-2 horseradish roots;
• 1 head of garlic;
• 2 - 3 sprigs of tarragon;
• 5 marjoram leaves;
• 50 g green dill.

Brine

For 5 liters of water - 300 g of salt.

Tip: if you want your cucumbers to pickle faster, add sugar to the brine - 1% of the total weight of the ingredients.

Description

Cucumbers are shifted with spices, dividing them into three equal parts. The first layer of spices is placed on the bottom, the second in the middle, and the last one on top of the cucumbers. Boil water, add salt and cool the brine. Skip the brine through several layers of gauze. Pour the container so that the cucumbers are covered with water and put oppression.

How to make oppression?

If this is a barrel, then you need a special wooden circle, and if it is a bucket or a saucepan, then you can take a smaller lid or plate, turn it over and put something heavy on it (a stone, a jar of water). All this should be done in the place where the cucumbers will be salted.

Tip: for uniform pickling of cucumbers, they should not be laid out in bulk, but placed vertically.

The larger the cucumbers, the more salt you need to put.

How to pickle cucumbers for the winter in jars: miracle recipes

If you are content with the recipe according to which our grandmothers salted cucumbers, then you can not visit the Internet and enjoy the familiar taste of time-tested pickles. But we live in the modern world, and it would be real blasphemy not to learn how to pickle cucumbers for the winter in jars in alternative ways.

Recipe "Cucumbers in cucumbers"

Its peculiarity is that both large and small cucumbers are taken, suitable for conservation. I give a detailed recipe for a 3-liter jar.

Ingredients

• 3 kg of small cucumbers;
• 5 kg of large cucumbers;
• Horseradish root and leaves;
• 7 pcs. currant leaves;
• Dill (one top half of dill with seeds)
• Medium head of garlic;
• A teaspoon of dry mustard;
• 2 tablespoons of salt without a slide.

Description of preparation

Before salting cucumbers, they need to be filled with water for a couple of hours, then they will be crispy. Then remove from water, wash thoroughly and dry. Finely chop the green leaves and mix together.

In a pre-washed and sterilized container at the bottom, put garlic with finely chopped herbs, which must be sprinkled with salt. Then we begin to fill the jar in layers: one layer is large cucumbers, grated on a coarse grater, the second layer is small cucumbers, and the third is salted herbs. Salt must be distributed over the entire amount of chopped greens. We spread to the very edge of the jar and pour dry mustard on top.

There is no need to pour water, as the grated cucumber will release juice, and the cucumbers will be salted in their own juice. It is better to put the jar in a bowl until the cucumbers are pickled. Then place in a cool place a jar closed with a nylon lid.

Everything in the jar can be eaten. Grated cucumbers will go to the pickle, and greens can be poured with sunflower oil, add onions and - the vitamin salad is ready.

Cucumbers in natural tomato juice

Now we will consider with you a recipe for pickling cucumbers with tomato juice. To pickle cucumbers in a tomato, it is better to prepare the juice yourself. Thus, you will be sure of its naturalness and quality.

Juicing

Thoroughly wash the tomatoes, chop, twist into a meat grinder and put on a small fire so that it does not boil, but languishes. For pickling cucumbers, we need carefully washed jars, well-washed greens and cucumbers soaked in water beforehand.

Tip: always soak cucumbers in cold water so that they absorb a lot of water and do not ferment after seaming.

The ingredients are calculated for a liter jar:

• 0.5 kg of cucumbers;
• 0.5 l of tomato juice;
• 1 st. a spoonful of (fine) salt;
• 3 art. spoons of sugar;
• greens - dill, parsley, horseradish leaves;
• a pod of hot pepper;
• not a big head of garlic;
• 2-3 leaves of currant and bay leaf;
• 3 pcs. fragrant cloves;
• 5 peas of black and allspice.

Description

Spices need to be laid on the bottom of the jar, in the middle and on top. Fill the container with cucumbers and pour boiling water over them (this must be done carefully so that your jar does not burst). While our cucumbers are in boiling water, we add salt and sugar to the tomato. Then we drain the already slightly cooled water from the cucumbers into the pan and boil again. Pour into a jar and leave for 10-15 minutes and pour. We take an aspirin tablet, push it in a spoon and pour it on top of the cucumbers (the tablet will “kill” the fermentation process). Pour the cooked tomato, roll up and put the jar on the lid until it cools completely.

An easy way to pickle cucumbers for the winter in jars

The method is really simple, cucumbers taste like barrel ones, but salted for the winter in jars.

Ingredients:

- dill (preferably the upper part of the "umbrella")

- horseradish (you can lay down both the root and leaves)

- chilli pepper (for spiciness)

- garlic (several cloves)

- leaves of fruit trees (for a fragrant taste)

- fine salt (for quick dissolution in cold water)

Description

Brine is made from cold water. For a 3-liter jar - 70 g of salt. Pour cucumbers with brine and put in a warm place for 3 days for fermentation. After the time has elapsed, drain the water and boil. Pour cucumbers with already boiling brine, roll up the lid and lower it into the cellar.

Even without a barrel, you can enjoy the taste of fragrant crispy cucumbers, closed for the winter without vinegar. A modern city dweller cannot afford to prepare his favorite pickles in tubs or barrels, but miracle recipes on how to pickle cucumbers for the winter in jars will always come to the rescue. Choose the most convenient option for yourself and delight your loved ones with the wonderful taste of fragrant pickles.

Good afternoon, dear readers! Do you get heartburn after eating dishes with vinegar? Alas, the seasoning is contraindicated in case of high acidity. Due to the modern “diet”, 90% of people can be attributed to the risk group. Soda, smoked meats, pickles ... Do you really have to give up everything? No! If you know how to pickle cucumbers for the winter in jars without vinegar, you can pamper yourself without harming your stomach. I will share with you my favorite recipes.

General rules

If you want a juicy, crunchy treat, take a look at the following tips. They are universal and apply to all similar blanks.

1. Wash food thoroughly. Change the water several times during the process. On the fruits should not remain particles of the earth. At the end, scald the vegetables with boiling water and quickly send them to cold water.
2. Be sure to soak the cucumbers beforehand. Leave them for 3-4 hours. This will avoid the appearance of voids inside. Also, the fruits absorb less brine. However, during fermentation, some will still come out, so you have to top up.
3. Do not use normal tap water. The ideal option is a well. In extreme cases, I advise you to clean the liquid by freezing, or better, by silicon. Be sure to boil.
4. Many people ask: “How to pickle cucumbers for the winter in jars without vinegar in liter jars?” The secret is simple: reduce the proportions. For the rest, do the same.
5. Be sure to thoroughly wash the container with soda!

Let's move on to the most delicious part: the recipes.

No boiling

The fastest way. For those who want to please themselves with a treat without any hassle, it is important to know how to pickle cucumbers for the winter in jars without vinegar in a cold way. It is enough just to prepare all the ingredients, lay out in layers and wait.

For 1 liter you will need:

• 700 g of small fruits;
• 3-4 garlic cloves;
• 2 sheets of cherries and currants;
• 1 st. l. with a slide of salt;
• a quarter sheet of horseradish;
• to taste - dill inflorescences, black and red pepper (I add 5 "peas" and a pinch, respectively).

Try to distribute seasonings evenly. Place the cloves on the bottom and in the middle. When the container is full, dilute the salt in 0.5 liters of liquid and pour in the ingredients. Fill the rest of the space with water. Remove the blanks in the cellar or in the refrigerator. You can take the first sample after 4 days.

Classic

How to pickle cucumbers for the winter in jars with aspirin without vinegar? For 3 liters you will need:

• 3 art. l. salt;
• 3 sheets of blackcurrant, cherry;
• from 1.5 to 2 kg of fruit (depending on the size and density of the stuffing);
• leaves and horseradish root;
• 2 dill umbrellas;
• 5-7 garlic cloves;
• 6 aspirin tablets.

Of course, the list can be changed and supplemented to your taste. I sometimes put cherry branches, oak leaves, mint, bell pepper ... Coriander is not for everyone, but perhaps you will like this option.

Arrange the components in 2 layers. Large cucumbers can be placed vertically, and small ones - on top, horizontally. Put the spices on the bottom and between the rows. Cover the last layer with a sheet of horseradish or dill.

Be sure to grind the aspirin in advance. You can push it with spoons, crush it in a mortar, or simply saturate it with moisture in advance.

Let's move on to the brine. The entire volume will need approximately 1.5 liters. Add salt to the liquid and send to the stove. I also sterilize the lids in this solution at the end. Pour the mixture while hot with a ladle. Do this carefully: if the walls heat up unevenly, they may burst.

Important: always put the jars in the bowl at the pouring stage. Approximately every 100 comes across with a defect. Even if you do everything perfectly, it will crack.

Set the container aside for a minute to allow excess air bubbles to escape unhindered. Add brine. close. Be sure to roll it on the floor so that the aspirin is evenly distributed. Place lid down until cool.

Crispy cucumbers

Why do others get crunchy treats, but you - soft? Everything is very simple! Now I will teach you how to pickle cucumbers for the winter in jars without vinegar with mustard. Traditionally, a recipe with powder is considered to be the most “crunchy”.

For 2 kg of cucumbers, take:

• 2 tbsp. l. salt;
• 1 st. l. mustard powder;
• 6 garlic cloves;
• 1 hot pepper;
• herbs and spices.

It is this method of salting that is considered ideal for children. Mustard does not add excessive sharpness, but keeps the fruits as if they were just plucked from the garden. I don’t talk about herbs once again, the minimum set is: horseradish, currant, dill, cherry. Oak leaves and bark will add more density, especially when hot.

Be sure to rinse the herbs thoroughly and finely chop, since there is no multi-stage filling in the recipe.

Mix 1.5 liters of water and salt, put on the stove. Get smooth, then turn off the heat and add the mustard. Stir. I pour the fruits with an already cooled liquid. I spread the greens, vegetables and cover with another layer of seasonings on top. Ready! After 2 months, the treat can be put on the table.

in tomato juice

If you want to add sourness, but you don’t know how to pickle cucumbers for the winter in jars without vinegar and without citric acid, then this is your option. Tomatoes, of course, are best cooked on their own.

For 1 liter you need to take:

• 0.5 kg of fruits;
• 0.5 l of tomato juice;
• 1 st. l. salt and 3 - sugar;
• seasonings to taste (in my case - 3 fragrant cloves, pepper, herbs and garlic).

The process will take a little longer.

First, place the components and pour boiling water. In the meantime, take care of the tomato: add sugar and salt. When the liquid has cooled slightly, pour into a saucepan and put on fire. Fill the container with the marinade again, and after 15 minutes, get rid of the moisture. Sprinkle powder from 2 aspirin tablets (1 g) on ​​top and add tomato juice. Roll up and put on the lid until cool.

Now you know how to pickle cucumbers without vinegar in jars for the winter! Treat yourself and loved ones with a tasty and safe treat for the stomach.

Bon appetit!

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.