Cucumbers cold method. Pickling cucumbers in a cold way - delicious recipes for your favorite snack

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

Pickled crispy cucumbers for the winter in jars in a cold way

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 where 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 at 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:

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.

What table is complete without this wonderful and tasty vegetable. Together with salty or are almost the main snack of any table.

On a note! Although this vegetable in salty form is considered an indispensable attribute of the Russian feast, the Byzantines introduced the Russian people to it. It is believed that even the Russian name for cucumber, according to Fasmer's dictionary, comes from the Greek word "ogyros" - "unripe".

Cucumber is one of the few fruits that is eaten unripe. In Rus', they were salted in oak tubs, which ultimately gave the finished product a unique taste and incomparable aroma. Nowadays, this type of cooking is also practiced, but this is rare. Especially in apartment conditions, it is practically impossible to do this.

cold pickled cucumber recipe

There are a lot of ways to pickle cucumbers, mostly standard ones are used, in which cucumbers are poured with hot water. But I want to start with a recipe according to which they are salted with cold water.

After all, with such a marinade, the cucumbers are deliciously crispy and hard. So let's get started.

Ingredients:

• cucumbers - 1.3 kg.
• garlic - 3 cloves
• horseradish - 5-6 leaves
• dill - 1 bunch with umbrellas
• currant - 2-3 sheets
• cherry leaves - optional
• salt - 100 g
• cold water - 1.5 liters.

Cooking:

1. Soak cucumbers collected from the garden or bought on the market for 3 hours in water, after which we rinse them thoroughly under running water.

2. We prepare greens. Horseradish leaves, dill umbrellas, currant leaves and cherries wash well. You need to choose only whole and young leaves. Next, peel a few cloves of garlic.

3. We wash the jar for cucumbers well. At the bottom of the jar we add horseradish leaves, then put dill umbrellas, followed by currant leaves.

4. Before putting green ones in a jar, they need to cut off their tails. After that, we send them to the container in a standing form (standing). Place 3 cloves of garlic on top.

5. A three-liter jar will need 100 g of coarse salt. Pour it into a jar and fill it with cold water.

The water must be very cold. It is advisable to keep it overnight in the refrigerator. And of course, it should not be running water, but purified and filtered.

6. Close the jar with a tight lid. Shake to distribute the salt throughout the jar. A jar of pickled cucumbers can be immediately put into the cellar.

In winter, this appetizer will delight you and your loved ones with a unique taste and a pleasant crunch.

How to cook pickles for the winter without vinegar?

Every good housewife has her own proven recipe for making pickles. Traditionally, they use a bite. I present to your attention the following salting method, it uses citric acid instead of vinegar. I recommend making this recipe at least once. I think you will appreciate.

Ingredients for one liter jar:

• cucumbers - 500 grams,
• horseradish leaf - 1 piece,
• cherry leaf - 1 piece,
• currant leaf - 2-3 pieces,
• garlic - 2 cloves,
• allspice peas - 2 pieces,
• black peppercorns - 3-4 pieces,
• dill umbrella - 1 piece,
• hot pepper - to taste
• water - 500 milliliters,
• citric acid - 1/3 teaspoon,
• sugar - 1 tablespoon,
• salt - 0.5 tablespoon.

Cooking:

1. In the prepared sterile jars, put allspice with peas, black pepper with peas, 2 cloves of garlic.
If the garlic is very large, then it is better to cut it lengthwise.

2. Add one cherry leaf, 2 currant leaves, thoroughly washing them with cold water. Next, we lay dill umbrellas and well-washed horseradish leaves. Horseradish leaves need to cut the stem, which will come in handy later.

3. Cut off the tails of the cucumbers. We put them in jars in a vertical position. One liter jar takes about 500 g of vegetables.

4. In the gaps between the cucumbers, put the stalks of horseradish. Next, lay the second layer of cucumbers horizontally. If the fruits are large, they can be cut in half.

5. Put some more dill umbrellas. Add hot pepper to taste. Put a currant leaf on top. Fill the jars with boiling water, cover with a sterile lid and leave for 10 minutes.

7. Boil water in a saucepan and fill it again with jars of cucumbers, leave for 10 minutes.

8. Now you need to prepare the marinade. For a liter of water, you need 1 tablespoon of salt and 2 tablespoons of sugar. 1 liter of water is enough for about 2 liter jars.

It is necessary to boil the marinade, wait until the sugar and salt are completely dissolved in water.

9. Drain the water from the cans.

Put 1/3 teaspoon of citric acid in a jar. Immediately pour hot marinade over cucumbers. We roll up the cans with a seaming key and turn them over.

We leave the jars upside down under the covers until they cool completely.

It is best to store the finished workpiece in a dark, cool place or in the cellar, where they will last longer. In winter, they will delight you and your family, especially at the festive table.

Pickled cucumbers in hot jars

If you don’t know how to pickle delicious cucumbers in a jar for the winter without sterilization, then I have a very simple hot cooking recipe for you.

This is how my grandmother used to pickle cucumbers. After 2-3 days they turn out lightly salted, and after a month or by winter they are salty.

Ingredients:

• fresh cucumbers -3 kg.
• water - 3 liters large
• rock salt - 250 g (~ 9 tablespoons)
• dill - 4 branches
• horseradish - 2 sheets
• garlic - 8 cloves
• blackcurrant - 30 pieces.

Cooking:

The amount of ingredients is designed for 2 3-liter jars.

1. First you need to thoroughly rinse the cucumbers under running water.
We choose not too large fruits so that they fit freely in a jar and do not have large seeds inside.

2. All greens must also be washed thoroughly.

3. Pour 3 liters of water into the pan, add salt there, bring to a boil, stirring occasionally.

4. In the meantime, we rinse the jars with warm water, they do not need to be sterilized. At the bottom of the jars we put a branch cut into several parts with a dill umbrella and blackcurrant leaves, we also put horseradish leaves, cut in half and garlic cut in half.

6. Lay out a few sprigs of greens and garlic with the final layer. As soon as the brine boils, fill the jars with it, close the jars with plastic lids.

7. Previously, the lids must be placed in boiling water for 15 seconds.

The resulting yummy should be stored in a cool place. Such cucumbers will be a good appetizer at any holiday, your guests will definitely appreciate them.

Cucumbers for the winter in jars under iron lids

I present to your attention another way of pickling cucumbers. All ingredients are very simple, traditional. I think good housewives will take it into service.

Ingredients for brine per 1 liter of water:

• Salt - 1 tablespoon
• Sugar - 4 tablespoons
• Dill (umbrellas)
• Blackcurrant leaves - to taste
• Black peppercorns - to taste
• Allspice black pepper - to taste
• Jar 3 l - 1 tablespoon of vinegar (70%)
• 2 liter jar - 1 dessert. a spoonful of vinegar (70%)
• for 1 liter jar - 1 teaspoon of vinegar (70%)

Cooking:

1. First of all, we wash the cucumbers well and cut off the edges, we also wash the greens and dry them.

2. We will roll cucumbers into three jars, different in volume: three-liter, two-liter and liter. Pre-sterilize the jars, boil the lids.

At the bottom of the jars we put dill and a few leaves of black currant, then we put cucumbers. In a liter jar, it is best to put them standing up. We add a little more dill and blackcurrant leaves, then we continue to lay cucumbers. We put a few more leaves of blackcurrant.

4. As soon as all the cucumbers are placed in a jar, pour boiling water over them. We cover the jars with iron lids and wait for the jars to cool.

5. After the water has cooled down, pour all the water into the pan in which we will make the brine. Add salt and sugar to the drained water, mix everything thoroughly.

6. Put the brine on the stove and wait until it boils. As soon as the brine boils, turn off the gas and pour the hot brine into jars.

7. Add vinegar to each jar. After that, we cover the jars with lids and roll them up with a seaming key.

8. Turn the jars upside down, cover with a towel and wait until they cool.

We will take samples from them on cold winter evenings. Such cucumbers go very well with boiled potatoes and herring. I think this combination will not leave anyone indifferent.

Cooking pickles in a cold way with vodka:

If you love real barrel cucumbers, I advise you to try cooking them according to this recipe. The secret of cooking is very simple: in addition to traditional greens, we also put amaranth leaves and marigolds in a jar, and add vodka to the brine. Cucumbers according to this recipe are simply incomparable.

Amaranth (amaranth) is a unique plant, the benefits of which are tangible in folk medicine, and in cooking and even in cosmetology.

Ingredients for a 3 liter jar:

• Cucumbers - 1.5-2 kg
• Garlic - 4-5 cloves
• Salt - 100 g
• Vodka - 50 g
• Leaves of currant, horseradish, dill umbrellas, amaranth (amaranth), marigolds in a few pieces

Cooking:

1. Wash cucumbers well and soak for 2 hours in water.

2. Banks are also well washed and sterilized. At the bottom of the jar we lay out a few sprigs of greens and 5 cloves of garlic.

Fill the jar with vegetables. Add water to salt and mix well. Soak cucumbers in salted water.

3. Leave them in a jar of salt water at room temperature for 4 days. After 4 days, pour the brine into the pan.

4. Put the pan on the fire and boil the brine. Pour a jar of cucumbers with cold water, shake and drain the water. Meanwhile, boil the brine for 5 minutes.

5. Pour vodka into a jar of vegetables. Then fill them with hot brine.

We hermetically close the jar with a sterilized lid with a seaming key. Turn the jar upside down.

Cucumbers according to this recipe are obtained as salty cask, but at the same time crispy. You need to store them in a cool place, so they will keep well until spring. Although it is unlikely that you can store such a yummy for so long.

Video recipe for cucumbers in jars with mustard

And finally, another unusual salting recipe, in video format. Its difference is that mustard is added to the marinade. It gives cucumbers a slightly spicy taste that will not leave your family and friends indifferent. Enjoy watching!

OK it's all over Now. If you like the recipes, please share them on your page. Let your friends know about them too. I also look forward to your comments and feedback.

Pickled cucumbers, tasty and crunchy, are a favorite snack in every family. With the onset of summer, housewives prepare them in large quantities so that in winter they can open a jar and please their relatives. Moreover, there are a huge number of harvesting methods today. Pickled and salty, pickled, crispy and not very, sour, sweetish. Most often, the fruits are poured with hot marinade. This makes it possible to avoid long sterilization, which means that the cucumbers will not become soft. But there is another option. Some housewives salt cucumbers in a cold way for the winter. Let's take a look at what it is, the pros and cons.

Universal Recipe

Once you try this blank, you will understand that now you will only do it this way. This saves a lot of time. It is very easy to roll up cucumbers in a cold way for the winter, even a novice hostess can do it. There is one subtlety here that you need to know. Delicious fruits can be eaten immediately, that is, there will always be salted cucumbers on the table. And by removing the jar for long-term storage in the refrigerator or cellar, you will then get excellent salting.

Technology

Cucumbers in the cold way for the winter can be cooked in the country, where there is no hot water and conditions for canning. They are filled with cold water, kept warm until the brine is cloudy, and closed with plastic lids. This recipe is sure to be loved by your family. Without being subjected to heat treatment, the fruits retain a special crunch. Part is eaten immediately in the hunt, the rest can be removed in the cold.

Salting secrets

To cook cucumbers in a cold way for the winter, you need to choose high-quality products. Of course, the best ones will be those that you have grown yourself. But those bought on the market are quite suitable, especially if you choose them correctly. Cucumbers must be necessarily small, in this case they fit well in a jar. Small young Zelentsy will be the best choice. They have a delicate, sweetish taste, and there are no voids inside. Therefore, you are provided with crispy cucumbers.

The variety matters too. If the fruits are smooth, with white spikes, then this is an option for salads. And wat will need small strong men with black spikes and pimples. They should be firm to the touch, and the light part should not cast yellow. And most importantly, if the fruits are bitter, then you can safely put them aside. Crispy cucumbers from them will no longer work.

The best water

It has already been tested on the experience of many housewives, salting using spring water and city, tap water, comes out completely different. Therefore, it is best to use pure. Of course, you first need to make sure of its composition. Today, one can easily do an analysis in the laboratory for such a check.

If spring water is not available, you can buy bottled water. If you are salting in the country, and there is no well or spring, then you can filter the tap water, boil it or even insist on silver, at least for a few hours. In it, pickling cucumbers in a cold way for the winter turns out flawless every time.

Fruit preparation

To make them especially tasty, you must first place the cucumbers in cold water. Even if the fruits were just taken from the garden, this measure will still not be superfluous. Most often, housewives say that this rule does not apply to the harvest from their garden. But from this, pickling cucumbers in a cold way for the winter only wins. The fruits will become more elastic and strong. Purchased on the market, it is necessary to keep in water for at least 3 hours, and preferably half a day.

Spices

Every housewife has her own recipe. Some take only allspice. Someone also puts cloves. But the classic set is the following: currant dill and pepper. Fans add oak and cherry leaves, various berries, garlic and mustard. If you want the salting to be spicy, then you can take horseradish roots, celery and dill, mint and tarragon, lovage and basil. The leaves are cut into large pieces, in this case nothing needs to be crushed.

Preparation

Many housewives make cucumbers in jars in a cold way. Now let's take a closer look at the recipe. To start conservation, you need to stock up on jars and nylon lids that are suitable in size. It is very convenient that nothing needs to be rolled up. The jar can be opened and closed at any time. By the way, metal covers can also be used, but in this case, be prepared for metal corrosion inside and out.

Soak the cucumbers in a bowl, pour over the greens separately with boiling water. Experienced housewives recommend doing without a currant leaf, because this can contribute to the formation of mold.

Conservation process

It is very important to prepare a sufficiently concentrated brine. The lack of salt provokes the growth of bacteria, because of which the cucumbers will quickly become soft and tasteless. The currant leaf has already been mentioned above. Even if you love this fragrance, it is best to do without it. Now let's go step by step:

• Soak cucumbers. So they will collect the required amount of water, and will not take it from the brine.
• Wash clean jars and lids with boiling water.
• Put vegetables and herbs in them.

Ready to fill. To do this, in a large saucepan you need to dilute rock salt with water. It takes about 2 tablespoons per liter of water. Stir gently and let stand. Now pour the brine into jars and cover with plastic lids. Such a simple cold way sometimes causes distrust. How so, without sterilization and other headaches. So it is, everything is very easy.

fermentation process

It's too early to lower the jars into the cellar. They need to be put in a cool place and checked every two to three days. Interested in mold. Usually cucumbers that protrude from the brine are covered with white bloom. Therefore, it is important to control its amount and add as needed.

The fermentation process is natural. There is absolutely no need to worry about this. At first, the brine becomes cloudy, foam appears, but over time this will pass. The colder the place where the jars are, the longer this process will take. Therefore, some housewives recommend leaving them in a warm room for full maturation. Jars are best placed in a tray, because some brine will run out. It needs to be replaced with fresh. As you can see, cucumbers are being prepared for the winter in a cold way without vinegar. This is important for people whose diet prohibits the use of pickled fruits.

Vodka and cucumber

This is a classic duet. However, today we are not talking about eating vegetables as a snack under a sweaty 100 grams. This is a special recipe for pickles that are good for vinaigrettes and salads. They will be strong and crispy, and cooking will not take much time. So, in order to prepare cucumbers with vodka for the winter in a cold way, you will need a three-liter jar, 50 ml of vodka, four tablespoons of salt, spices and one and a half liters of water.

Let's start cooking

In principle, the method is not much different from that described above. Soak the cucumbers for several hours so that they crunch nicely. Put all the fragrant herbs on the bottom and lay the cucumbers. Try to choose not the largest ones, so the workpiece will only taste better. Pour salt into each jar and fill with spring or bottled water. Now cover and leave to ferment for three days.

Is there a film on the surface? Very good, now it's time to move on to the next step. Drain the brine and add new water. Add a heaping tablespoon of salt. Pour in the vodka and close the lid. Now you can send to storage. The final cucumbers will be ready in two weeks.

Little tricks

If cans rolled up in the classical way can be stored in an apartment, then these will have to be taken out into the cold. In heat, they will swell, and cucumbers will become unsuitable for eating. Usually the pickle is completely ready for use in a month. Do not forget that before putting on the jar, the lids must be heated in hot water. As they cool, they will shrink into place.

So that the jars do not swell, some housewives add a few pinches of mustard seeds to the brine. Horseradish, placed under the lid, prevents the formation of mold. A tablespoon of alcohol is also effective in preventing an explosion. If you want the cucumbers to be more crispy, then add a piece of oak bark. For express pickling, if you need to get the result as quickly as possible, cut off the tails and prick the fruits themselves with a fork.

Instead of a conclusion

Salting in a cold way can greatly save the time of the hostess. The process is greatly facilitated, a minimum of time is spent in the kitchen, and as a result - excellent cucumbers that are just waiting to be on your table. If you have not practiced such methods so far, then it's time to start. The only requirement is to have cold storage. At room temperature, such pickles explode.

There are many ways to pickle cucumbers. They differ in the proportion and composition of the brine, a set of spices and spices.

Crispy pickles are an essential part of our winter menu. They are used as a snack and as an ingredient in many dishes. Therefore, in the piggy bank of a good housewife there are always a couple of proven recipes with which pickling cucumbers for the winter gives a guaranteed result. Let's get acquainted with them in order to adopt a useful experience.

Modern hostesses use more than one recipe for preservation for the winter in their kitchen. It is difficult to single out one of them, since completely different approaches to the process can produce the same excellent result - the cucumber will look appetizing, but it will surprise you with its taste and “brittleness”.

These fruits are preserved both whole and sliced, with and without vinegar, in a hot way and not only. If you choose a recipe without adding vinegar, then this is pickling cucumbers for the winter. Depending on the chosen technology, it can take from three to ten days. Although there are quick ways to prepare pickles, which you should definitely get acquainted with.

What is attractive pickled crispy cucumbers? They retain their juicy color, which even in the photo can cause appetite and a desire to crunch. In the classic version, you need to ferment vegetables in a barrel: in this case, they acquire such a taste and aroma that cannot be confused with anything. However, culinary specialists have come up with more than one simple recipe for making pickles in ordinary jars, since living in an ordinary apartment there is nowhere to place a barrel.

Before pickling, cucumbers must be soaked in water.

The traditional way of making pickles

To prepare cucumbers for the winter, which will look very appetizing in the photo, and at the same time have excellent taste, we recommend using the following recipe. It can be considered a classic way of preparing pickles, since vegetables must be kept in brine, without canning, for three to four days. But in general, housewives do not have to spend a lot of time on harvesting.

So, first you need to prepare the ingredients:

• intact fresh cucumbers;
• pepper "Spark";
• garlic;
• leaves of herbs and shrubs, spices for flavor to taste;
• 100 g of salt (for 1 three-liter jar).

First you need to soak the cucumbers in cold water for 2-3 hours. Then they are thoroughly washed and cut off the ends. You can put spices and herbs on the bottom of the jars, choosing them to your liking.

Traditional is the use of dill stalks with seeds, horseradish and bay leaf. But you can safely experiment - the leaves of cherries and currants, walnuts and even reeds will make up the company of cucumbers.

We also send a piece of “Spark” pepper to the bottom. If you want to make the appetizer more spicy, then you can put a couple of peppercorns. Do not forget about a few cloves of garlic, which should be cut lengthwise into plates.

Now we put cucumbers in a jar, pour 100 g of salt on them and fill everything with ordinary cold water. It is necessary to tightly close the container and turn it vigorously several times so that the salt is stirred and dissolved. Now you can forget about cucumbers for 2-3 days.

During this time, the brine in the jar should become cloudy, and the fruits should change their color. By the way, you can notice that there is less liquid, as cucumbers eagerly absorb it. If the above changes have occurred in the banks, you can start canning.

You can store jars of pickles in the basement or pantry.

To begin with, shake the container with brine and cucumbers again so that everything mixes well. Now carefully pour the liquid into the pan, adding another 150-200 ml of water per jar. The brine must be boiled, after which cucumbers are immediately poured over them.

Now you can roll up the cans and turn them upside down. In this position, they will stand until completely cooled. It remains to find a place for jars with conservation - you can store them in the basement or pantry. In winter, cucumbers will be nice to put on the table to show off their culinary skills. If you want to see how experienced chefs prepare pickles, check out the photos and videos where the process is recorded in detail.

Quick and easy salting for the winter

For preservation in this hot way, you need to take the following components:

• 2 kg of cucumbers;
• 2 tbsp. l. salt;
• 1 st. l. Sahara;
• 1 tsp vinegar 9%;
• 1 head of onion;
• 3-4 cloves of garlic;
• carnation;
• horseradish root;
• allspice peas;
• horseradish leaves;
• dill;
• currant leaves.

Ingredients are based on one three-liter jar. Do not be confused by the vinegar on the list: it is needed so that quick preservation does not “explode”. It will not spoil the taste at all, since we add a minimum of it.

Cooking begins in the same way as the traditional recipe provides - with soaking the fruit. After that, they are washed and cut off the ends. In a sterilized jar, you can put the ingredients. An onion cut into four parts, garlic cloves, spices and herbs are sent to the bottom. We lay the cucumbers tightly, pour them with boiling water. After ten minutes, pour the liquid into the pan, add sugar and salt, bring the brine to a boil.

Now pour the liquid into the jars. On top of each you need to pour a teaspoon of vinegar and immediately roll up. We put the jars upside down, wrapping them in a blanket, and after cooling we send them to the pantry. In winter, cucumbers can be served at the table with pride: delicious preservation will not leave anyone indifferent, and they will awaken your appetite even when looking at the photo.

Cold way: cucumbers "a la barrel"

Even if you do not have the opportunity to store a barrel of cucumbers at home, we are ready to please you: there is a simple recipe for pickling cucumbers in a cold way that can be performed in an ordinary apartment. Such a pickle is prepared quickly, but it must be stored in a cold place. If you do not have a basement, then you can put a couple of cans just in the refrigerator.

Let's prepare the ingredients first. For 2 kg of cucumbers, you need to take a couple of dill umbrellas, a few blackcurrant and cherry leaves, a clove of garlic and horseradish root. Of the spices, you will need peppercorns, salt - 75 g. Additionally, vodka is included in the recipe, which acts as a preservative. We take 1.5 liters of water per 3-liter jar.

No festive feast is complete without crispy and fragrant pickles.

Washed fresh fruits are poured over with boiling water, then soaked for a couple of hours in cold water. After that, it remains to put the vegetables in jars, adding spices and herbs between the layers of cucumbers. Now fill everything with cold brine, pouring 2 tbsp into each jar. l. vodka, and close with polyethylene lids. After a couple of days, the cucumbers will reach the standard, and you can store them for as long as this excellent cucumber snack is enough - as a rule, homemade ones “sentence” it very quickly.

If you have any questions, you can watch the video of the process of making pickles and get to work.

A winter harvest made in this way in the photo will look very beautiful - the vegetables remain green, as if freshly picked.

At the same time, they acquire a pleasant taste and aroma that awakens a brutal appetite.

Cold pickled cucumbers for the winter- the fastest and time-tested recipe for home preservation, which will delight all your loved ones, and millions of positive reviews. In autumn and winter, when the season of fresh vegetables has long passed, fragrant pickles will diversify your daily menu. Especially for you, we have prepared two simple recipes, in one of them vodka is added to the brine, and in the other mustard powder.

Cold pickled cucumbers for the winter

Preservation for the winter is the main entertainment of all housewives during the harvest period. In June, they cook strawberry jam, in July -, and in August they are completely absorbed in the preparation of vegetable salads, and even in September there are still vegetables that can be harvested, for example, cabbage, bell peppers, green tomatoes. The very favorite pickles of all members of your family, as they say, from young to old, are crispy cucumbers. They are both a festive table decoration and a pleasant addition to any home meal. A simpler and more beloved dish than fried potatoes with pickles for dinner.

Cold pickled cucumbers for the winter traditionally in the villages they were harvested in large wooden barrels, like other pickled products - mushrooms, apples, cabbage. Modern housewives, of course, choose a more convenient and versatile container for their blanks - glass jars, most often three-liter ones. By opening a jar of cucumbers in winter, you can quickly organize a snack for guests, cut a salad, and other culinary opportunities.

We will prepare our cucumbers in jars according to an unusual recipe - with water, which will be added directly to the brine. It is this ingredient that helps maintain a favorable acidic environment in jars, in which cucumbers can be stored for 1-2 years.

Cucumbers - 2 kg

Dill umbrellas - 2 pcs.

Young blackcurrant leaves - 5 pcs.

Cherry leaves - 5 pcs.

Garlic - 2 cloves

Horseradish leaf - 1 pc.

Black pepper - 8 peas

Vodka - 50 ml

Water - 1.5 l

This amount of green fruits is approximately enough for one three-liter jar. Be sure to choose small-sized fruits, and do not forget that special pickling varieties should be selected for pickling. These are fruits with a "studded" skin with small black spikes. It is these pickling varieties that are obtained after salting crispy, with dense pulp and soft skin.

The method requires more careful preparation of the fruits from the hostesses. To begin with, they should be thoroughly washed, changing the water several times, each cucumber should be washed with your hands so that there are no particles of earth left on the skin, then the water should be drained, and the fruits should be additionally scalded with boiling water, after which they should be placed again in cold, even ice water .

Do not forget about soaking - a mandatory step in any recipe for harvesting cucumbers for the winter. The fruits should be left in cold water for 3-4 hours so that they absorb a sufficient amount of liquid. Soaking will prevent your pickles from having an empty center.

Also, when the cucumbers are saturated with water, they will absorb less brine, and its amount in the jar will not decrease, although you still have to add the brine at a certain stage of fermentation.

Separately, a few words must be said about water, which in this case is one of the main ingredients. Experienced housewives, of course, know that tap water should not be used in home preservation. It is enriched with various chemicals that are preserved in your preservation. It is better to draw water from the source, use well or bottled water, in extreme cases, use settled or boiled water.

Harvesting pickles for the winter in a cold way

It starts with putting all the ingredients in a jar: before putting the cucumbers, you need to thoroughly wash all the prepared greens, currant and cherry leaves, dill umbrellas, peel the garlic cloves and horseradish root, which you can add instead of a horseradish leaf.

Garlic, cut in half, black pepper and a piece of horseradish root should be sent to the bottom of the jar. Next, put the fruits in a jar, shifting them with cherry and currant leaves. From above it is necessary to lay two umbrellas of dill.

Now you can start preparing cold brine: add 50 grams of rock salt for each liter of water, and then pour in 50 ml of vodka. This will be the ideal brine that allows you to prepare delicious pickled cucumbers, a recipe for the winter in a cold way will allow you to save a maximum of useful substances in fruits. In addition, here, unlike pickling recipes, there is no vinegar, and the entire pickling process occurs through natural fermentation.

You can store pickles under a nylon and iron lid, but it is necessary to equip a cool room for their storage. This is a significant minus of pickles, it is advisable to store them in a cool cellar, while a pickled product can be stored even in an apartment at room temperature.

You can take the first sample in a week, so this recipe can also be used for quick pickling of cucumbers in the summer. When fresh vegetables are already boring, you can diversify the table with pickles.

Pickled cucumbers: a recipe for the winter in a cold way

For preparations of pickles for the winter in a cold way you can choose another simple, but very popular recipe among housewives - with mustard. Mustard powder adds both a special taste and aroma to pickles, but your cucumbers will not become sharper from such an additive, so children can also eat them.

Salting with mustard is the most popular method of harvesting in a cold way. It is very simple and affordable, and as a result you will get pickled vegetables that will be stored for a long time and delight you with their taste all winter.

We recommend that all housewives add this recipe to their culinary piggy bank and prepare at least one jar. Cucumbers with mustard can only be stored in a cool place, and in a city apartment the only available option is a refrigerator, where more than one jar will not fit. This rule applies to all vegetable preparations without the addition of vinegar - they have very strict requirements for storage conditions, because it is vinegar that plays the role of a preservative, which allows you to store the preparations even at room temperature.

Thanks to the addition of mustard, cucumbers remain dense, and even when stored in a salty form, they remain as if they had just been plucked from the garden. Many who are contraindicated in eating pickled vegetables due to the fight against chronic gastrointestinal diseases can enjoy pickles without vinegar with mustard. And for children, such preservation will be the best choice.

Young hostesses should definitely pay attention to this particular recipe; among other preservation options, it is probably the simplest. As a rule, young housewives are not attracted to the process of preparing home preservation, because it is associated with many troubles: sterilization of jars, pasteurization of the finished product. You have to spend the whole day at the hot stove, and the hot weather that reigns outside the window is added to this. Agree, such a prospect can scare anyone away, which is why the cold method of harvesting is so fond of the housewives.

Recipe for pickled cucumbers for the winter in a cold way

Now we need to consider what other ingredients are included in recipe for pickled cucumbers for the winter in a cold way:

Fresh cucumbers - 2 kg

Salt - 2 tbsp.

Mustard powder - 1 tbsp.

Garlic - 5-6 cloves

Hot pepper - 1 pc.

Pickling broom

If you buy vegetables for canning on the market, then you should also immediately look for a suitable pickling “broom”, thanks to which it will become even more fragrant. It is thanks to the mixture of fragrant greens that pickles acquire such a rich and unique aroma. It seems that even such an insignificant addition as a cherry or blackcurrant leaf actually plays an important role in the overall palette of aromas.

As a rule, a variety of greens is included in a pickling broom: cherry leaves (necessarily young), sometimes along with leaves and thin twigs, as well as blackcurrant leaves. An integral part is also dried dill - stems and umbrellas, sometimes parsley is also present. A horseradish leaf must also be present, but it is advisable to put not a whole leaf in the jar, but only a piece of it, this will be enough to get a spicy aroma.

Often in the pickling broom there are oak leaves and oak bark. This ingredient is added to the jar to keep the density of the fruit. With a cold salting method, this property of oak leaves does not play such a big role as when pouring boiling marinade into jars. But in the classic recipe, which was known to our grandmothers and great-grandmothers, oak leaves were always present.

Since in our recipe there will be no multi-stage filling of filled jars with boiling marinade and subsequent pasteurization of the finished product, special attention should be paid to the preparatory stage. In particular, the "broom" should not just be washed with running water, but scalded with boiling water to protect the preservation from possible debris and dust. It is also advisable to cut the greens into large pieces, and after that you can begin the main process of preparing preservation for the winter.

Cold pickled cucumbers for the winter

With mustard powder, it is practically no different from the classic recipe, except for the addition of mustard at a certain stage. So let's look at the recipe from the very beginning:

Selected small cucumbers should be folded into a wide basin and poured with cold water, rinsed thoroughly, cutting off the dried flowers and stalks from each cucumber. Then we change the water and wash the vegetables again, for the third time they must be poured with clean cold water (bottled or well) and left for a couple of hours in such a state that the vegetables absorb a sufficient amount of liquid.

If soaking is neglected, then the cucumbers in the jar will quickly begin to absorb the brine and soon absorb it almost completely, and you will have to prepare the brine again and pour it into the jars again.

While the vegetables are in the water, you have time to prepare the jars: they must be washed thoroughly with soda solution and rinsed thoroughly with water several times, then put in the oven, set the temperature to 100-120 degrees and leave them in the oven until completely dry . Do not rush to immediately remove the jars from the oven, let them cool completely. Then take out one jar and fill it with cucumbers.

Despite the fact that we will pickle cucumbers in a cold way, the brine must be boiled: for this, pour one and a half liters of purified water into the pan, add salt and cook for several minutes to dissolve the salt. Remember that for homemade preparations, you must take only table salt, not iodized. Then the fire should be turned off, and mustard should be poured into the still hot brine and mix thoroughly.

At the bottom of each jar, lay out half the greens, a piece of hot pepper and a few cloves of garlic, then lay the cucumbers tightly, and lay the remaining greens on top. Each jar must be filled with chilled mustard brine and closed with a nylon lid. Now we are waiting for a month and a half, and you can take a sample from your fragrant, spicy pickles.