Cucumbers in cucumbers are the most delicious pickled cucumbers for the winter. Aromatic cucumbers in their own juice

I love preparations that combine several dishes. For more than a year I have been making pickled cucumbers in cucumbers for the winter. It is both convenient and practical. Thus, you will prepare your favorite pickles, and fill all the space between them, which is eaten instantly after cucumbers. You can also use overripe cucumbers for this blank, which sometimes housewives do not know how to use. And here everything will come in handy and go for the future.

How to cook cucumbers in cucumbers - recipe with photo

Required products:
- cucumbers - 1 kg;
- garlic - 1 head;
- a bunch of dill - 1 pc.;
- salt, cooking - 1 table. l.;
- vinegar - 2 tables. l.




300 grams of grated cucumbers to make them soft and juicy. I will use these cucumbers as a layer.




To cucumbers I squeeze garlic through a press. It will add spice and piquancy.




I cut the dill greens smaller and add to the grated cucumbers.




Sprinkle with salt and stir so that the cucumbers release the juice.




At the bottom of the jar I put a little cucumber mass.




I wash the remaining whole cucumbers and put them in a jar.




I sprinkle whole cucumbers with grated cucumbers in all intervals.




I put the cucumbers to pasteurize. I pasteurize the workpiece for 15-20 minutes, and then pour in the vinegar.




I pasteurize for another 10 minutes and slowly take it out of the hot dish.




I close the lid and turn it upside down to check if anything is leaking. I cover with a warm blanket and forget about the jars until they are at room temperature. Then I turn them over and set them in the usual position.




I put them in the pantry in a place prepared in advance for them. Such pickled cucumbers in cucumbers are one of the first to be eaten, so I don’t put them far. Having prepared such a preparation, you get both whole delicious cucumbers and cucumber salad, which is well suited for both an appetizer and a pickle.




Bon Appetite!
Well, you can do it in pairs

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

Good afternoon my dears! Here comes the hot season of preparations for the winter. And I was so wrapped up that I almost forgot about my cucumbers in the country. Of course, she watered them and looked after them, but still she didn’t have time to pick some of the cucumbers at their best time. Our family loves young cucumbers, but what to do with a little overripe? And here a multifunctional recipe comes to the rescue - cucumbers in cucumbers for the winter in liter jars.

Its uniqueness lies in the fact that you can simultaneously prepare both young, strong cucumbers and slightly overripe ones, making mashed potatoes out of them. Then this grated mass will come in handy more than once for various salads, pickles and saltworts. Imagine, you open a jar, cook spicy hodgepodge from the grated mixture, and serve whole cucumbers as an appetizer. Very comfortably! And, importantly, cost-effective.

Recipe for cucumbers in cucumbers in liter jars for the winter

Why exactly in liters? This is the best size for our small family. Another plus is that after opening the jar, the contents will not have time to deteriorate, as they will quickly go into action. This is a recipe for pickles that taste like barrel ones, so after opening the jar, it is advisable to empty it within two days.

How to pickle cucumbers in cucumbers for the winter

Those who do not like to fiddle with hot heavy pots in the summer heat will really like cucumbers in cucumbers for the winter without sterilization. You can store them in the basement or in the refrigerator, and the longer they stand in the brine, the tastier they turn out. You don’t have to bother with rolling either, just close the jars with nylon lids. Well, just the perfect preparation for the winter for those who have an eternal lack of free time!

Ingredients for 1 kg of cucumbers (both young and "in the prime of life"):

• 1-2 tbsp. spoons of salt;
• 1 bunch of dill;
• 2 small sheets of horseradish;
• 4-5 garlic cloves;
• 3 black peppercorns;
• Blackcurrant, cherry, apple, raspberry, grape leaves - optional;
• A few white grapes - to give a particularly refined taste (also optional).

Cooking sequence:

1. First, let's sort through the vegetables, discard all a little spoiled. The remaining cucumbers will be divided into young and not very young. Soak the first for a couple of hours in cold water. Wash the second, peel (if the peel is too thick) and grate on a coarse grater.
2. We take into account that for 1 kg of whole cucumbers we will have about 1 kg of grated ones. Pour salt into the grated mass, stir and leave to stand for a while. Usually 1 tablespoon is enough, but reinsurers can add a little more salt - up to 2 tbsp. l. Focus on your taste.
3. Rinse all the leaves well, peel the garlic, divide into cloves. If you want, you can cut the cloves into thin slices. Dill and grapes are also washed, let the water drain.
4. Now we take liter jars, wash them thoroughly and scald them with boiling water. At the bottom we lay a sheet of horseradish, half a serving of garlic cloves, a few grapes (at your request).
5. Then we lay small cucumbers horizontally in a jar, about halfway. We fill them with grated cucumber mass, making sure that it fills in all the gaps. Let's tamp it down nicely.
6. Next, lay out the second layer of young vegetables, on them - currant leaves and others, if any, as well as a leaf of horseradish, peppercorns, the second half of a serving of garlic. We fall asleep again with grated cucumbers, leaving a little free space on top.
7. Now it remains to close the jars with nylon lids scalded with boiling water and let them stand at room temperature for a couple of days. Then you can put it away for storage. Usually after two weeks the workpiece is ready for use.

From the specified amount, you will get about two liter jars. If there was less waste when cleaning and processing cucumbers, then three jars may well turn out.

Pickled cucumbers in grated cucumbers for the winter

I really like to experiment, so I didn’t stop at the first (by the way, very favorite) recipe and decided to try to prepare pickled cucumbers according to the same principle.

Ingredients:

• 1 kg of young cucumbers;
• 1 kg of cucumbers "in the prime of life";
• 1/3 tsp table vinegar 9% per 1 liter jar;
• 1 teaspoon of sugar;
• Umbrella dill;
• 5-6 garlic cloves;
• 3-4 black peppercorns;
• 1 bay leaf;
• Leaves of currant, raspberry, cherry - to taste and desire.

How to cook pickled cucumbers in cucumbers for the winter:

1. The cooking sequence is approximately the same as in the first recipe. Only in the grated cucumber mass we add more sugar and vinegar, mix well. We will not put horseradish leaves this time. Although, if you want, you can put. The same goes for grapes.
2. Banks must also be washed and scalded with boiling water. We proceed in the same way with capron covers. If you have time and desire, you can roll up the jars with iron lids using a key.

Such cucumbers are stored longer and better, they have a sharper taste. The contents are quite suitable for hodgepodge or salad, especially for those who like a spicier and spicier taste. Try it, you won't regret it!

Grated cucumber salad with chicken breast and pickled mushrooms

Ingredients:

• 1 chicken breast;
• 1 jar of pickled mushrooms;
• Grated cucumbers from a liter jar prepared for the winter;
• 1 onion;
• 1-2 pcs. fresh tomatoes;
• Salt, ground black pepper, herbs - to taste;
• Sour cream and mayonnaise - approximately in equal quantities, mix, also to taste.

How to prepare salad:

1. Wash the chicken breast and boil. The broth can then be used for other dishes. Next, cut all the ingredients into strips. You can mix them and season with a mixture of sour cream and mayonnaise. And you can lay it out in layers, lubricating each layer with mayonnaise and sour cream and sprinkling it with spices.
2. The sequence of layers: chicken breast cut into strips, mushrooms, onions in half rings, grated cucumbers laid out from a jar, chopped tomatoes. If desired, the topmost layer can also be sprinkled with grated cheese. Serve to the table, garnished with greens and pieces of vegetables.

Of course, the topic of grated cucumber salads is not limited to this recipe alone. You can safely add them to vinaigrettes, Russian salad, use them in the preparation of various dishes, especially rich pickles and saltworts. Create, experiment! I am sure that the universal recipe for cucumbers in cucumbers for the winter in liter jars will come in handy more than once and will help out in situations where you urgently need to cook something delicious. Enjoy your meal!

The recipe for "Cucumbers in Cucumbers" is popular with housewives, because canned vegetables are very tasty and crispy. To make the appetizer more piquant, horseradish root, fresh herbs, currant and cherry leaves, allspice and black pepper are added to it.

For spiciness, add a small piece of chili pepper to the jar. Such cucumbers can be used not only as an addition to dishes, but also as an additive to salads or pickles.

• Cucumbers in cucumbers "Spicy"
• Cucumbers in cucumbers "Simple"
• Cucumbers in cucumbers "Sharp"
• "Cucumbers in cucumbers" with carrots

Cucumbers in cucumbers "Spicy"

Thanks to the horseradish root, dill seeds and cinnamon in the composition, the preparation is very fragrant, and the finished cucumbers acquire a delicate taste.

Ingredients:

Small cucumbers - 2 kg;
dill seeds - 10 grams;
horseradish root - 15 grams;
garlic - 8 cloves;
vinegar 9% - 2 tablespoons;
overripe cucumbers - 1.5 kg;
bay leaf - 2 pieces;
salt - 2 tablespoons;
allspice - 4 peas;
cinnamon - 3 grams;
coriander beans - 10 pieces;
cloves - 2 pieces.

Cooking steps:

1. We take a 3-liter jar, put dill seeds, grated horseradish root and chopped garlic in it.

2. Lay washed small cucumbers on top.

3. Pour boiling water into jars of vegetables and leave to infuse for six hours. While the cucumbers are infusing, prepare the filling. For her, overripe fruits are washed and chopped on a grater.

4. The resulting mass is laid out in a bowl, pour two tablespoons of salt into it per 1 liter of the mixture. We put peppercorns, bay leaf and cloves in the vegetable filling. Add coriander seeds and cinnamon powder.

5. Mix all the ingredients and put the vegetable mass on the fire until it boils.

Drain the water from the jars, pour a boiling mixture of grated cucumbers and spices into them. We cork the blanks with lids and let them cool under the covers.

Advice! According to this recipe, you need to open "cucumbers in cucumbers" no earlier than after three weeks. During this time, the snack in jars for the winter will have enough time to soak in brine.

Cucumbers in cucumbers "Original"

One of the easiest options for harvesting cucumbers for the winter. For this recipe, you will need only basic products and spices.

Ingredients:

Large cucumbers - 8 pieces;
salt - 100 grams;
small cucumbers - 2 kg;
fresh dill - 2 sprigs;
horseradish leaf - 1 piece;
garlic spicy - 2 cloves;
black pepper - 4 peas.

Cooking steps:

1. We take large or overripe cucumbers, wash and chop on a coarse grater. Pour the required amount of salt into the resulting vegetable mass.
2. Mix everything and leave for 2 hours so that the cucumber mixture gives enough juice. We wash small cucumbers in water and cut off their tips.
3. At the bottom of the jar we lay out part of the resulting slurry, we send all the spices and spices there. We put fresh cucumbers in a jar in a dense layer, then fill them with vegetable filling.
4. Put greens, fresh garlic and other additives between the layers of cucumbers. Thus, we fill the jar to the brim.
5. When the containers are full, close them tightly with lids and store them in a cold place. We leave the snack for fifteen days, after which you can try vegetables.

Important! When the cucumbers are filled with vegetable mass, the jar needs to be shaken sometimes so that the empty spaces are filled and the fruits are salted evenly.

Cucumbers in cucumbers "Simple"

The process of preparing this blank for the winter takes a minimum of time. You just have to grate the vegetable to prepare the filling.

Ingredients:

small cucumbers - 10 kg;
peppercorns - 12 pieces;
overripe cucumbers - 8 kg;
salt - 500 grams;
horseradish leaf - 50 grams;
garlic - 60 grams;
dill umbrellas - 250 grams.

Cooking steps:

1. We wash small cucumbers and remove their tips. We wash large fruits with water and grind with a grater. We sterilize the jars for several minutes, pre-wash and dry the greens.
2. Put pure greens, garlic cloves and peppercorns in jars. Put salt into the vegetable mass and mix. We put prepared cucumbers in jars, add the first layer of filling from grated fruits.
3. In this way we fill the jars, and then we cork the containers with lids. We put the jars in the refrigerator and leave for 2-3 weeks.

Advice! For this recipe "Cucumbers in cucumbers" you can use not only overripe, but also large fruits.

Cucumbers in cucumbers "Sharp"

This cucumber recipe is suitable for lovers of spicy snacks. To give the workpiece a sharpness, a small amount of chili pepper is added to it.

Ingredients:

Small cucumbers - 2.5 kg;
salt - 1 spoon;
overripe cucumbers - 1 kg;
currant leaves - 2 pieces;
chili pepper - 15 grams;
horseradish leaf - 1 piece;
fresh dill - 2 sprigs;
carnation - 2 buds;
garlic spicy - 1 head.

Cooking steps:

1. We wash overripe cucumbers and rub on a coarse grater. Add one tablespoon of salt to the resulting mass and mix.
2. Put currant and horseradish leaves in sterilized jars. We also add the required spices and herbs there. We spread the first layer of small cucumbers.
3. Pour out a third of the vegetable mass, and put garlic and herbs on top. Thus, we fill the jar to the neck. Put currant leaves and peppercorns on top.
4. The workpiece is closed with polyethylene lids and stored in the cellar. After opening, vegetables are stored no longer than three days.

"Cucumbers in cucumbers" with cloves and sweet pepper

Cloves give the vegetables a bright flavor, and sweet pepper makes the appetizer spicy. To complement the recipe, you can use currant or cherry leaves.

Ingredients:

Garlic - 5 cloves;
horseradish leaf - 2 pieces;
salt - 50 grams;
small cucumbers - 1.5 kg;
currant leaf - 3 pieces;
sweet pepper - 1 piece;
carnation - 4 buds;
overripe cucumbers - 1 kg.

Cooking steps:

1. Put clean currant leaves, a few cloves of garlic, horseradish leaves and sweet peppers into sterilized jars. Next lay out a layer of small cucumbers.
2. In the meantime, we are preparing a vegetable filling, for it we wash overripe cucumbers and grind them on a grater. Add salt to the resulting mass and mix.
3. Pour part of the finished filling onto a layer of cucumbers, spread sweet peppers and garlic chopped into strips. We fill the jar with vegetables, the last layer is filling and a few cloves.
4. Close each container tightly with a lid, then put the jars in a cold place for storage.

"Cucumbers in cucumbers" with carrots

Thanks to the carrots in the preservation, the finished snack is not only more spicy, but also beautiful. Carrots can be cut into slices or chopped into large strips.

Ingredients:

Small cucumbers - 2 kg;
bay leaf - 2 pieces;
currant leaves - 3 pieces;
salt - to taste;
overripe cucumbers - 1.5 kg;
garlic spicy - 1 head;
horseradish leaf - 1 piece;
dill umbrellas - 2 pieces;
fresh carrots - 1 piece;
cherry leaves - 2 pieces;
peppercorns - 4 pieces.

Cooking steps:

1. We wash small cucumbers in running water and cut off their tips. Overripe fruits are also washed and chopped with a coarse grater to get a gruel.
2. Add a spoonful of salt to the resulting mass. Leave the vegetable mixture for a few minutes so that the cucumbers give more juice.
3. We sterilize the jars, after which we put all the required spices, spices and herbs in them. If desired, you can add a little ground or fresh hot pepper to the jar.
4. Put three tablespoons of the resulting vegetable mixture in jars, and then we bookmark the cucumbers. Pour the first layer of fruits with the prepared filling, and thus fill the jar to the neck.
5. Shake the jars lightly with your hands so that the juice seeps into all empty places. If necessary, add cucumber juice to the blanks.
6. Ready cucumbers are tightly closed with lids, after which they are placed in a cold cellar, where they will be stored until winter. Readiness can be determined by the color of vegetables, they should become darker.

"Cucumbers in cucumbers" with celery

Celery has an original aroma and taste, so it goes well with vegetables in preparations for the winter. You can cook "cucumbers in cucumbers" according to such a simple recipe with the addition of celery.

Ingredients:

Small cucumbers - 2 kg;
garlic - 4 cloves;
dill umbrellas - 2 pieces;
allspice - 3 peas;
overripe cucumbers - 1 kg;
salt - 1 spoon;
vinegar 9% - 2 tablespoons;
ground hot pepper - 5 grams;
celery - 2 branches;
horseradish leaves - 2 pieces.

Cooking steps:

1. Wash and soak small cucumbers in cold water, then cut off the ends of the vegetables. While the vegetables are in the water, we are preparing the filling.
2. We take overripe cucumbers and wash them, chop them with a grater and put them in a bowl. Add one tablespoon of salt to the resulting mass and mix.
3. Leave the filling to infuse for a few minutes so that the cucumbers give enough juice. We sterilize the jars, put washed horseradish leaves and a dill umbrella in them.
4. We also send celery sprigs and ground pepper there. We fill the containers with cucumbers, after which we pour the third part of the boiling filling.
5. Put a sheet of horseradish, dill umbrella and allspice between the layers. Finely chop the garlic and add to the jar with the blank.
6. In this way, we fill the jars to the neck, and then shake them with our hands so that the juice is completely distributed over the vegetables. If necessary, pour more filling into jars.
7. At the very end, add two tablespoons of vinegar. We close the finished cucumbers in cucumbers with lids and send them for storage in a cold place.

Each recipe can be modified to your taste by adding new ingredients. The recipe with the addition of onions, which is chopped and mixed with the filling, is very popular. By the same principle, an appetizer with tomatoes is prepared. For aroma and taste, spices such as cinnamon, curry and cloves are used. To keep the fruits crispy, cherry and horseradish leaves are placed in jars.

Dancing from the stove to the computer!! The hot season is coming. Cucumbers open the season first. I offer cucumbers on sourdough bread, cucumbers in their own juice, cucumbers from the tap, quick lightly salted, proven recipes and well-kept cucumbers.

Cucumbers can be fermented with white or brown bread. The principle of salting remains unchanged. Wash, cut off the ends and soak for 2-3 hours in cold water. In order for the cucumbers to be ready as soon as possible, they are pricked with a pin. Pack cucumbers tightly in a jar, lay with dill sprigs, grape or cherry leaves, peppercorns and mustard seeds. Lay slices of white non-yeast bread (sourdough). Bread can be wrapped in gauze. Pour a warm solution of water with sugar and salt. Cover the jar with a linen cloth, tie it up and put it in a room with an average temperature of 20 ° C. As soon as the cucumbers begin to turn sour, that is, when the filling becomes cloudy, transfer them to a colder room. Fermentation lasts 1-2 weeks. During fermentation, you need to add filling and remove the film that forms on the surface. To keep the cucumbers for a longer time, they are transferred, after rinsing with water, into a clean bowl and poured with a pour: 10 g of salt per 1 liter of water. Sterilize for 30 minutes at 80°C.

Pickled cucumbers "on white bread"
Cucumbers - 2 kg, white bread - 200 g, sugar - 1stl water - 1.5 l, salt - 75 g.

Wash the cucumbers, put them tightly in a jar, placing them as vertically as possible. Before that, put white bread, cut into pieces, at the bottom of the container. Boil water, dissolve salt in it, pour hot brine over bread and cucumbers so that they are completely immersed in the solution. Put oppression. After 2-3 days they can be eaten. Cucumbers of this salting are unusually tasty and fragrant.

Larisa Gritsauk 3

Cucumbers with bread, yummy! They turn out like barrel ones! I put any bread that is in the bread box. I dry it in a frying pan until it turns red, but so that it doesn’t burn, it will be bitter. I put spices, herbs, pieces of bread on the bottom of the jar, in the middle and on top and pour cooled, boiled, salty (taste) water. Cucumbers can be pierced and cut off the tips. I don’t prick. They last 5 days. Cover the jar with gauze. .Stay in the refrigerator until October. Delicious, everyone likes it.

At the bottom of a three-liter jar, put one part of the "porridge", chopped coarse dill, horseradish leaves, 2 cloves of chopped garlic, peppercorns. Lay or put cucumbers, apply a second layer of "porridge" on this layer of cucumbers, then again cucumbers, then a little dill with horseradish and on top of the third part of the "porridge", pourin a jar ofcucumbers, the remaining yushka (if there is not enough liquid, rub another cucumberov and add a little salt, let stand and add this liquid to the jar. If you do not have a basement or cellar, put the jars in a dark, cool place, place plates under the jars, the cucumbers will ferment. You can immediately cover the cucumbers with plastic lids. Cucumbers ferment for 12-15 days, after the cucumbers stop fermenting, you can roll them up with iron lids.

If there is a basement, close the cucumbers with a nylon lid and put them in the cellar until winter, in the cellar they slowly roam preparing for the winter, they turn out like sauerkraut while the cucumbers roam, excess liquid flows out. All voids between cucumbers should be filled with grated mass.

The second way of cucumbers in cucumber porridge: Place the cucumbers in a container mixed with herbs, garlic, spices and porridge. Place a porcelain saucer and oppression on top - the cucumbers should be completely covered with juice.Leave at room temperature until lactic acid fermentation begins. After that, transfer the container with cucumbers to a refrigerator or cellar with a temperature of 1~3°C until full ripening. Ripening takes 10~15 days.

If during fermentation the liquid level in the cucumbers has dropped, add brine to the brim (ratio: 65~75g of salt per 1 liter of water).

And another recipe for cucumbers in their own juice with herbs.

Two types of cucumbers are needed: some are small - for salting, others are large, overripe (only not sour) - for mashed potatoes.
Pass large cucumbers through a meat grinder into a separate bowl.
Cucumbers should be washed, but dry (otherwise they will turn sour). At the bottom of a dry 3-liter jar, put a part of a horseradish leaf, blackcurrant leaves, dill (you can also use dill umbrellas with seeds), cherry leaves and two or three cloves of garlic (better cut). Greens should cover the bottom of the jar. On the greens, put one tablespoon of salt (not iodized!) A little bit with a slide.
Then lay the mashed potatoes, and place small cucumbers in it so that the mashed potatoes and cucumbers fill half the jar. Then put the same greens as listed in one layer, and again a tablespoon of salt on top. Then again mashed potatoes and small cucumbers. The puree should completely cover the cucumbers. Then on top again - greens (dill, garlic, currant leaves, cherries). A sheet of horseradish should lie on top - it does not allow mold to germinate. Place the third (and last) tablespoon of salt on top of the greens. Close the jar with a plastic lid. It is better to make the jar a little incomplete so that there is room for fermentation.
By spring, cucumbers may turn a little sour, but they can be revived by placing them in a fresh solution (3 tablespoons of sugar per 1 liter of water). Cucumbers are fragrant, tender. Puree can be used in salads or on a pickle.

It turns out very useful pickled cucumbers, you can eat ulcers, small children are all natural. You can also drink brine from these cucumbers to cleansebody.

I will offer you one morerecipe - pomacut cucumbers on both sides, put coarsely chopped dill, horseradish and garlic in a three-liter jar at the bottom, then fold the cucumbers, pour water into the jar of cucumbers from the tap / this is so that you know how much water you need / then pour out the water into a saucepan, add a 100 gram glass of salt without a top - mix everything, and pour it into a jar of cucumbers again - let them stand in the apartment for 3 days, after 3 days pour the water from the jar into the pan, wash the cucumbers, choose everything elsepour, put horseradish, dill, garlic, washed cucumbers in a clean sterilized jar, boil the brine that you poured into the pan,boils for 5 minutes, then pour cucumbers with hot brine, roll up with an iron lid, turn over, wrapate - the next day you can put it in the pantry, it turns out exactly the same as in the cellar - and still natural without vinegar.

No problem and no hassle. Very good recipe. I found on the Internet I don’t know whose salt according to this recipe for 2 years. Cucumbers are incomparably crispy.

Wash cucumbers well. In glass jars at the bottom I lay out the inflorescence of dill, chopped horseradish leaf, cut into halves 2-3 cloves of garlic, black peppercorns, currant leaves, red capsicum. Put the washed cucumbers on top; do not cut the tips of the cucumbers.

In the warm ode we breedsalt 100 grams per 1 liter of water and with this solution we fill the cucumbers to the top of the jar, then sprinkle half a teaspoon of dry mustard on top. We cover the jars loosely with light lids (from jars of purchased sour cream). We put the jars in containers so that the brine does not spill over the surface of the table, shelf or window sill during fermentation. Cucumbers are salted for 4-5 days (you can not put in a cold place). We follow when the "fermentation-salting process" has come to an end - at first fermentation, the cloudy brine becomes more transparentsome sediment has formed on the cucumbers - it's time to prepare the cucumbers for seaming. We take the required number of caps, wash under cold water. We take a jar of cucumbers, cover with a palm and wash the cucumbers so that there is no sediment left. Pour cold water from the tap and repeat the procedure until the contents in the jar are completely clean. From the source: Then we put the jar under the tap with cold water and fill it up to the "meniscus", i.e. as much as possible. (I fill it with spring water) We check that there are no bubbles between the cucumbers, we tap on the jar so that all the bubbles rise up. poured outand there is no air! We roll up the lid. And EVERYTHING. Banks do not need to be flipped. Leave the jars under control for a few days - if suddenly there is air left there due to our oversight, then the fermentation process will swell the lid. In this case, I remove the lid, "correct the mistake" by adding water to the maximum and roll it up with a new lid. But my 20 years of experience has already saved me from that. So be careful! Cucumbers stand in a closet in an apartment for a year, two, three. All the trick of salting - crispy cucumbers, like from a barrel, excess salt went into clean water, the brine becomes very tasty. Well, the pickle turns out to be a classic. I found an album of photos Vasua -30

And a very simple and always successful recipe: Lightly salted cucumbers

One more n kitchen secret: It happens that you open a jar of cucumbers and are they saltymore sour. In a word, tasteless. How to be? In this case, I do this. Without pouring the cucumbers out of the jar, I wash them with cold well water, then I dilute 3 tablespoons of sugar in cold water (based on 1 liter of water) and fill the cucumbers with this solution. After a few days, cucumbers will not be recognized, they will be unusually tasty.