Pickling cucumbers in a plastic bucket for the winter. Pickling cucumbers for the winter

Good morning everyone! It's time for conservation. It is necessary to have time to prepare an uncountable number of jars of jams and pickles in order to please yourself and guests with pickles in winter. There are hot and cold pickling methods. Pickling crispy cucumbers for the winter in a cold way allows you to save more vitamins and get the taste of real pickles without vinegar, which are much better for salads, pickles, pickles than other types of pickling greens.

To make cucumbers crispy, you must follow a number of rules:

• It would be ideal to use your own, from the garden. But if this is not possible, then when buying, choose specimens with black spikes, pimples and small grains. They must be small;
• Pre-soak them in cold water so that they are nourished and do not absorb all the brine during salting;
• Salt is desirable to use large non-iodized;
• Rinse the jars thoroughly with soda and scald with boiling water or ignite in a microwave or oven;
• When choosing greens, I do not recommend using currant leaves, as mold can form;
• We take capron lids. Metal can become rusty;
• I do not recommend using chlorinated water, preferably from a well or bottled;
• Store finished jars in a refrigerator or cellar.

Recipes for pickling cucumbers for the winter

There are many options for salting, but all of them will definitely require ingredients such as;

• Water;
• Salt;
• cucumbers;
• Spices.

I advise you to try several different recipes in order to finally choose your only, most favorite and delicious one.

A cold way to pickle cucumbers in jars for the winter

I usually use small jars for pickles - a liter or even smaller. But when salting in a cold way, I still prefer three-liter jars.

We will need:

• Cucumbers - how many will go into the jar;
• Salt is calculated like this - 2 tbsp. per liter of water;
• dill umbrellas;
• Peeled garlic;
• horseradish leaves;
• cherry leaves;
• Black peppercorns.

How to cook?

1. Dissolve salt in water. For convenience, you can heat a small amount of water and dissolve the crystals in it, and then dilute with cold water to the prescription amount;
2. Salt residue may remain at the bottom. I don't use it;
3. In a clean and dry jar we put horseradish leaves and dill on the bottom;
4. We lay cucumbers along with horseradish and cherry leaves and dill umbrellas;
5. We throw black pepper;
6. Pour cold brine, cover with gauze and leave in a cool place for several days. This is my summer kitchen, it's always cool there;
7. Do not forget to substitute a plate or cup under the jar. During fermentation, water will be poured out. This is fine. Make sure that it completely covers the cucumbers, and top up with salt brine if necessary (at the rate of 1 tablespoon of salt per half liter of water);
8. The fermentation process may take several days. This is directly related to the temperature of the room in which your cucumbers ripen in a jar. If she stands in a cold place, then the process is delayed;
9. The pickle may become cloudy and foamy. Do not be afraid - then it will brighten, the foam will disappear;
10. When the fermentation process is over, cover the jar with a nylon lid and store it in the refrigerator or cellar.

Pickling cucumbers with mustard in a cold way

To get a more piquant taste of cucumbers, use mustard, hot pepper or bell pepper. We will cook with dry mustard.

Required:

• cucumbers;
• Salt 2 tbsp. spoons per liter of water;
• Bay leaf;
• 2 tbsp. tablespoons of dry mustard;
• horseradish leaves;
• A few peas of black and allspice;
• A pair of dill umbrellas;
• 5 - 6 cloves of garlic.

Cooking:

1. Soak cucumbers for a couple of hours;
2. During this time, prepare jars: rinse with soda, dry in the oven;
3. Put horseradish leaves and garlic in a container at the bottom. Top with fruits mixed with pepper and dill. Cover with a sheet of horseradish;
4. Prepare the brine using cold water. You can use the option from the previous recipe;
5. Pour into a jar, cover with gauze and place in a cool place for a couple of days. Do not forget to place the container in a cup so that the water does not fall on the table when it flows out;
6. Then pour the mustard into a jar and leave it on the kitchen table for five to six hours;
7. Drain the brine and boil for 5 - 7 minutes, pour back into the jar, roll up and cool upside down under the covers.

Cold pickling of cucumbers with vodka

Intrigued? How is it with vodka? It's very simple and very tasty. The main thing is that the husband does not drink the prepared vodka before you prepare everything for salting.
Go.

We will need:

• cucumbers;
• dill umbrellas;
• horseradish leaves;
• A few cloves of garlic;
• 6 - 7 pieces of black pepper with peas;
• 2 tbsp. l. vodka per liter of brine;
• cherry leaves;
• Salt - 2 tbsp. spoons without top per liter of water.

How to cook cucumbers with vodka for the winter?

1. We wash the cucumbers well, pour over with boiling water, run in with ice water;
2. Soak in cold water for two to three hours;
3. In a pre-prepared jar on a layer of greens, we put cucumbers mixed with garlic, cherry and horseradish leaves, dill;
4. Prepare the brine - dissolve the salt in cold water, add vodka;
5. Pour cucumbers with this and cover with a nylon lid;
6. We will immediately send it to storage in a cellar or a refrigerator;
7. You can taste in a week. They are stored without problems, they turn out crispy and very tasty.

Now you know about my methods of pickling crispy cucumbers for the winter in a cold way. Try and choose yours. I also look forward to your favorite recipes in the comments. Goodbye... with love... Svetlana Malysheva

Cucumbers for the winter can be produced in different ways: cold and hot pickling, as well as pickling in jars, buckets, barrels, etc. There are many pickled cucumber recipes, but they all differ from each other only in the composition of herbs, spices, the amount of salt, vegetables as a result are either lightly salted or strongly salted. Recipes with photographs.

Cucumber pickle brine (see recipe below) can also be used (not only as a cure for a hangover), but also for the preparation of pickles, saltworts, it contains a large amount of minerals.
Such cucumber pickle recipe is done with a single fill, but there are also double and triple.

Here are a few subtleties of the correct pickling of cucumbers.

• Salt cucumbers should be, if possible, on the day of their collection.
• In one container, it is better to pickle cucumbers of the same size.
• To prepare the brine, use non-chlorinated water, the best choice is well deep water.
• Before pickling, cucumbers should be soaked for 2-3 hours in cold water.
• If you are going to pickle cucumbers in jars, then the latter should be thoroughly washed with baking soda and sterilized with steam.
• The best varieties of cucumbers for pickling are Nezhinsky and Rodnichok.
• In the set of spices for salting, there must be an oak leaf, cherry, and currant - this gives a taste reminiscent of barrel pickles.
• It is best to store ready-made pickles in a cool place in the temperature range from -1°C to +1°C.
• Cucumbers should be carefully sorted, put cucumbers of approximately the same size in each jar. Put spice jars on the bottom, (cover the bottom with them). Then, as tightly as possible, lay the cucumbers "standing". In the top row, cucumbers can also “lie down”. You can sprinkle cucumbers with some spices. And cork the cucumbers tightly under the nylon cover.

How to pickle cucumbers in jars for the winter

This is a special pickling of cucumbers in jars, as it does not contain vinegar. Pickled cucumbers acquire a special smell, lightly salted, slightly spicy taste and a beautiful green color.

For a three-liter jar, this will require:

• fresh cucumbers;
• Garlic (at the bottom, in the middle and on top of the jar) - 3 cloves;
• Blackcurrant leaves - 2-3 pieces;
• Dill - sprigs or inflorescences in a jar;
• Black pepper - 8-10 peas;
• Horseradish - 1 sheet;
• Cherries - 3-4 leaves (if possible);
• Red hot pepper - sprinkle a little on top;
• Salt - 3 tablespoons with a slide;

Soak cucumbers for 2 hours first. Put leaves, spices and cucumbers in a jar, if large, they can be cut. In 1/2 cup of cold water, dissolve all the salt and pour into a jar of cucumbers, top with cold water. Close with capron lid. Ready!
If you decide to store ready-made cucumbers, they should be put in a cold place. And if you eat now, leave at room temperature and after three days - you can try.
You can pickle cucumbers for the winter. In canning jars, in this case, pour the brine brought to a boil. To do this, drain it, boil, pour cucumbers 5-6 times with boiled brine. After pouring, sterilize the jars and immediately roll them up under iron lids.. Tip: It’s better to roll cucumbers with vinegar under iron lids, i.e. pickle .

Cold pickling cucumbers

The cold way of pickling cucumbers is a very common recipe.
How to cook: Rinse fresh green cucumbers thoroughly, pour over with boiling water and immediately dip into very cold water, preferably with ice. Soak for 2-3 hours.
Then put the cucumbers tightly in a three-liter jar, shift with washed leaves, dill, garlic and black sweet peas. Pour the prepared cold saline solution (50 g of salt per 1 liter of water). Add 2 tablespoons of vodka and tightly close the jar with a plastic lid.
Cucumbers prepared in this way should be immediately left in a cold place (in the refrigerator, cellar, etc.).
Cucumbers with this method retain their natural color, acquire a specific taste and are well stored.
Ingredients: cucumbers - 2 kg, dill, 2 umbrellas. blackcurrant leaves - 5 pcs., cherry leaves - 5 pcs., garlic - 1 clove, horseradish, you can root or leaves - 20g, black peppercorns - 8 peas, salt - 75g, vodka - 50g, water - 1.5l

Hot pickling of cucumbers.

How to pickle cucumbers:
Sort freshly picked cucumbers, rinse, pour boiling water over, put in jars, pour boiling water over, let stand for 15 minutes. Drain the water, put garlic, onion, ½ teaspoon of citric acid, pepper in a jar and pour boiling brine. pickle recipe: 1 l. water add 1 tbsp. a spoonful of salt, 1 tbsp. a spoonful of sugar, bring to a boil, put dill, parsley, cherry leaves, peppercorns and boil for 5-7 minutes, then strain. Bring the strained brine to a boil again and pour over the cucumbers, quickly cork, check for leaks, turn over and let cool.

Pickled cucumbers in a bag

How to make salted cucumbers in a bag in five minutes. The original and simple and fast way of salting.
Rinse cucumbers in running water and be sure to cut off the ends.
Place in a large plastic bag.
Then top with salt and mix.
Divide the head of garlic into individual cloves, peel.
Then, with a pestle in a mortar or a knife blade, mash the garlic and put in this form in a bag on the cucumbers.
Sprinkle with finely chopped green dill.
Tie up and shake vigorously with the bag several times. Then leave the cucumbers for pickling in a bag at room temperature.
After 3-4 hours, salted cucumbers are ready to eat. Remove the finished cucumbers from the bag, remove excess salt with a paper towel and you can serve. Leftover cucumbers should be stored in the refrigerator. Cucumbers pickled in this way are not stored for a long time. Pickling lightly salted cucumbers in a bag is a very quick method of pickling lightly salted cucumbers, but if you want to speed up the fermentation and salting process even more, the cucumbers must be cut into circles or slices. Such salting allows you to eat them in almost 5 minutes.

Pickled cucumbers in a barrel

People of the older generation remember how delicious crispy, first lightly salted, and then normally salted “barrel cucumbers” could be bought at “collective farm markets”.
This method of pickling cucumbers at home is now very rarely used. As a rule, at least 100 kilograms of vegetables are salted in barrels. For those who decide to pickle cucumbers in a barrel, we recall the recipe. ( In more detail how to pickle cucumbers in barrels, pickling recipes can be viewed

Moreover, small barrels are now being made for homemade pickles, which can be placed directly in the kitchen or on the balcony. Put a third of the spices prepared for salting on the bottom of the barrel or tub, pour cucumbers up to half the barrel, put the next third of the spices on them, fill the barrel to the top with cucumbers. Put the last portion of spices and pour cold brine. If salting is done in a tub, put a wooden circle on top, oppression on it, so that the cucumbers are always in brine.
If in barrels, then cork them and pour brine through the tongue hole, which is then closed with a wooden cork with a linen lining.
For storage, leave cucumbers in a cold place - best of all in the cellar, you can on the balcony (while creating storage conditions. Cucumbers are of high quality, which are stored at temperatures up to 5 degrees Celsius. At higher temperatures, cucumbers acquire increased acidity, and their quality decreases.
For pickling 100 kilograms of cucumbers spices are required: peeled coarsely chopped garlic 300 grams, dill 3 kg. (umbrellas or seeds), horseradish 0.5 kg. (root, cut into slices), blackcurrant leaves 1 kg., salt for small cucumbers 800 gr., for large ones 1 kg. 40 gr. per bucket of water (12 liters).
For pickling cucumbers, it is better to use boiled chilled water. Green tomatoes are salted in the same way.
Before salting the tubs, it is necessary to check that they do not flow, seal them along the outer bottom, and adjust the wooden circles in diameter. And now you can do salting mushrooms for the winter.

1. In order to “put in order” a dried-up barrel, in the village they did this: a clean barrel (approximately 100 liters), filled with water (2-3 buckets), heated a massive piece of iron to “redness”, (for example, a piece of rail, like this my grandmother did) they threw it into a barrel, wrapped it in matting and left it to cool naturally.

2. So that mold does not form on the surface of the cucumber brine, it is enough to sprinkle the surface of the brine with mustard powder a little, and there will be no mold.

Greetings, dear readers of the Oda Cooking blog! Pickled cucumbers - who is not familiar with this is a true Russian snack. In addition, pickled cucumbers are indispensable in the preparation of rich pickles, refreshing okroshka and beetroot soup on a hot summer day, vinaigrettes, Russian salad and other dishes of national Russian cuisine. Many would like to know the recipe for fermenting cucumbers in an ordinary enameled bucket. How to ferment cucumbers in an enameled bucket - learn from this recipe.

In a city apartment, you can also make pickled cucumbers. And the most suitable dish for this procedure is an ordinary enameled bucket. And then ready-made cucumbers can be rolled up in three-liter jars for storage until winter. So, a very simple recipe for pickled cucumbers in an enameled bucket.

Cooking pickled cucumbers in an enameled bucket

We will need:

Cooking:

Step 1. Sort the cucumbers, rinse thoroughly with cold water, remove the tips. Then pour clean cold water for 6-8 hours. During this time, the cucumbers will be saturated with water, become hard, and give off bitterness. In the meantime, wash the enameled bucket. Peel the garlic. Rinse the spicy herbs and spread on a towel, let dry a little.

Step 2. After 6-8 hours, rinse the cucumbers with cold water and transfer to a clean enameled bucket, sprinkling with garlic and spices. Cucumbers should not reach the edge of the bucket by 10 centimeters. Lay the remaining leaves of currant, cherry and horseradish, dill umbrellas on top of the cucumbers.

Step 3. Put a bucket of cucumbers in a spacious basin.

Step 4. Prepare the brine. Pour 5-6 tablespoons of coarse salt into a three-liter jar and pour clean cold water over it. Mix the salt composition until the crystals are completely dissolved and pour into a bucket with cucumbers. The brine should completely cover the cucumbers. You may need 1.5-2 3-liter jars of saline solution.

Step 5. Cover the cucumbers with a plate with a load, for example, a jar of water. Cover the bucket with a clean cloth, you can use several folds of gauze, and put it in a dark, cool place for 3-5 days to ferment the product. After 3-5 days, pickled cucumbers are ready for use.

If you want to keep pickled cucumbers until winter in a city apartment, roll them up as follows. Remove the cucumbers from the bucket and rinse under running water. Spices and spices can be thrown away, they have already given their aroma and taste to brine and cucumbers. Strain the brine, pour into a saucepan and boil, removing the foam with a slotted spoon.

Place cucumbers tightly in jars and pour boiling brine up to the neck. Cover jars with lids and let stand for 10-15 minutes. Pour the brine back into the pot and boil again. Pour the cucumbers again to the very top and quickly roll up. Turn the jars on the lid, wrap them in a blanket and let them cool completely.

Happy pickling and see you soon!

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