Ambassador of cucumbers by direct salting. Pickled cucumbers (in cold water)

Salted, pickled cucumber... Not just a vegetable from a jar, but a real symbol of the Russian feast. Well, what is a table without pickles?
Pickled cucumber - and a component of the eternal Olivier salad, and a component of an appetizing pickle, and an appetizer for strong drinks. And just like that, with potatoes, pickled crispy cucumber is loved by everyone. Well, it’s always a pleasure to prepare several cans of such pickles for the winter, if only the recipe were good.

Active cooking time - 1 hour 10 minutes. The ingredients are given for a 3 liter jar.

Ingredients

• cucumbers - 2 kilograms
• "bouquet" for salting - 2 pieces
• garlic - 1 head
• black peppercorns - 20 pieces
• allspice - 20 pieces
• rock salt

Cooking

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Wash cucumbers thoroughly. If the cucumbers are not just from the garden, then fill them with cold water for several hours, preferably at night.



Prepare a "bouquet" for salting and half the amount of pepper. The composition of the "bouquet", as a rule, includes: mature dill umbrellas, horseradish leaves, currants, cherries. Oak leaves, tarragon and fennel are also used. Wash the "bouquet" thoroughly, chop coarsely. Divide half a head of garlic into cloves and peel.



In an enamel bowl, lay in layers: a layer of “bouquet”, garlic, pepper, a layer of cucumbers, and so on, until the ingredients run out. The last layer should be the "bouquet".



Prepare the brine. In a liter jar, pour cold unboiled water to the top and put 2 tablespoons of salt. Stir until completely dissolved and pour into a bowl with cucumbers. Repeat the process until the cucumbers are completely covered with the brine. Cover the top of the cucumbers with a clean plate so they don't float. Leave the cucumbers to soak for 3-4 days. The salting time depends on the air temperature. The warmer the room where the cucumbers are, the faster the pickling process takes place.



For 3-4 days, cucumbers can be rolled up. If they are not completely salted yet, then it's okay, they will reach the bank already. First, prepare the dishes for canning: rinse glass jars and metal lids with soda. Scald the jars with boiling water, and boil the lids for 5 minutes.



Prepare a new "bouquet", garlic and the remaining pepper for pickling. Wash the “bouquet”, divide half a head of garlic into cloves and peel.



At the bottom of the prepared glass jar, put the “bouquet”, garlic and pepper.



Then put the pickled cucumbers in the jar as tightly as possible.



From the brine in which the cucumbers were fermented, remove the old "bouquet". Put the brine on the fire, bring to a boil. Remove the formed foam.



Pour the prepared cucumbers with boiling brine.



Roll up the cucumber jars immediately.



Turn jars of cucumbers upside down and wrap in a blanket for 1-2 days until completely cool. After the blanks have cooled, take them to the pantry for storage.

For pickling, choose cucumbers of late varieties, then the cucumbers will turn out crispy.

Do not use iodized and fine salt.

Don't over-salt the brine. If you put more salt than you need, then the fermentation process will be weak or not happen at all.

The brine when pickling cucumbers should be cloudy. This means that lactic acid has formed, which has preservative properties, and fermentation is proceeding correctly.

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Of course, everything can be bought in the store. And pickles are no exception. But, if you are a good hostess or want to become one, then you will have to learn how to pickle cucumbers.

Pickling cucumbers for the winter is a special ritual, and there are so many recipes! Read this article: how to pickle cucumbers in cold and hot ways, my original recipes for pickling cucumbers. Read on.

Here's what the pros advise.

Salt crispy cucumbers for the winter

For salting, you need to prepare.

Start with containers and dishes in which you are going to roll cucumbers.

• Suitable jars with a capacity of 1.5 liters to 3. I prefer three liter jars.

Take care of the lids too.

• For salting in a cold way, you will need plastic hard lids, those that need to be preheated.
• For hot salting, metal lids and a good seamer key are needed.

Ingredients.

Of course, the cucumbers themselves.

• Medium-sized cucumbers, of the same shape and color, with small pimples, are best suited for pickling.
• Before pickling, cucumbers must be soaked for at least 2 hours in cold water.
• Many recipes recommend cutting off the tips of cucumbers, I never do this, but cucumbers are salted and stored perfectly. So, to trim or not to trim is a matter of taste and aesthetics.

Salt and spices.

• Salt for pickling cucumbers is suitable for the most common table salt, the one in a simple paper pack, without iodine and all kinds of additives.
• For a cold method of pickling cucumbers, you will need dill sprigs, or rather umbrellas with seeds, currant leaves, cherries and plums. Also, garlic cloves and horseradish root will not be superfluous. Nothing else.
• For hot salting, you need bay leaves, peppercorns and citric acid as a preservative. No herbs and leaves are needed in the hot brine; cucumbers turn out fragrant and crispy even without them.

Recipes for pickling cucumbers for the winter - delicious and easy! Or how to pickle cucumbers

Cold method - the easiest and most affordable

Ingredients:

• cucumbers
• currant, cherry and plum leaves
• dill umbrellas
• garlic cloves

Cooking method:

1. Soak cucumbers in cold water for 2 hours. Place 2-3 teeth in clean 3-liter jars. garlic, dill umbels and leaves. Lay cucumbers very tightly on them, try to press them very tightly. In the process of pickling, cucumbers decrease and you will not get a full jar, but microbes easily penetrate into the empty space.
2. After laying the cucumbers, pour 1 tbsp into each jar. l. coarse salt with top.
3. Then pour cold boiled water and close with tight plastic lids.
4. Turn the jar upside down several times to disperse the salt.
5. Put the jars in a cool place, but not in the refrigerator. At first, the brine will be cloudy, then it will begin to lighten. Fluid may leak from under the cap, it is unnecessary to open and top up. Better notice this jar and eat it first. Cucumbers in this way are ready in 2-3 weeks, and are stored for almost a year.

By the way, cucumbers in the cold way are my favorite. They really remind me of my grandmother's cucumbers from a large oak barrel. Try it, you won't regret it!

Video recipe "Hurry pickled cucumbers"

Hot method of pickling cucumbers

By salting cucumbers in this way, you are preparing homemade canned food for the future. They do not require storage in a cool place, but the salting process is quite laborious and even dangerous.

You will have to tinker with boiling water, hot jars and pour cucumbers with brine 3-4 times. Stock up on patience and strength, the result is worth it!

Ingredients:

• cucumbers
• sugar
• Bay leaf
• peppercorns
• lemon acid

Cooking method:

1. Soak cucumbers, put tightly in 3-liter sterilized jars. In this recipe, cucumbers are reduced and even boiled down, so the denser the cucumbers are packed, the less fuss with half-empty jars.
2. Boil water and carefully pour over the cucumbers. Cover jars with lids and leave for 15 minutes.
3. Drain the water. Boil another water and again pour cucumbers with it. Leave for the same time. Drain the water into a large saucepan, add sugar and salt at the rate of 2 tbsp. l. salt and 3-4 tbsp. l. sugar per jar. Sugar retains color and crunchiness in cucumbers, but does not add sweetness to the brine. Boil the brine.
4. Pour 0.5 tsp into each jar. citric acid, pour boiling brine and roll up with metal lids.

Banks can be removed to cool in a buffet or in a far corner. After rolling up my cucumbers, I wrap them in a warm blanket for a day. As my mother taught, I think they are warmer there and so they become tastier.

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 peppercorns;
• 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

• Cooking time: from 2 hours to 3 days
• Dish type: Conservation
• Complexity: For a beginner

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

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

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

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

Ingredients for 1 jar:

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

Choosing cucumbers

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

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

Soak in water

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

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

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

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

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

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

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

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

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

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

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

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

Ingredients for a 3 liter jar:

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

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

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

Cooking:

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

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

Salt cucumbers in a mixed way in 2 liter jars

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

Ingredients:

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

Cooking:

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

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

Hello my dear followers!

What a pleasure to see you again at my place. Today I want to immediately move on to the topic of the article, to show recipes for how to pickle cucumbers at home. But so that you get them not only very tasty and salty, but also crispy. We will prepare quickly and easily such blanks in jars, right at home. And the sample is taken in winter or spring. As needed).

After all, such savory gherkins are a great snack for any upcoming holidays that await us in the near future. Of these, you can make or super. Therefore, I think that they should always be in your pantry or cellar. So that they can come to the rescue and help out at any time. How do you think?

Various seasonings and spices are used for this salty delicacy; without them, the preparation will not be interesting and not so smelly in taste. But, nevertheless, the main thing is to take not flabby and not spoiled cucumbers, because the result will completely depend on them and on what technology you cook them with. Also, you need to do everything with a soul and a good mood.

I also recommend choosing only the smallest and non-edible varieties of cucumbers, but taking pickling ones. There are many nuances, this article will help you figure it out with step-by-step recommendations and instructions. Therefore, as they say on TV, do not switch. Run to choose your favorite recipe and cook for health.

As you know, the classic recipe involves adding any vinegar essence to such a blank, or you can even close it without it. I suggest in this first version to cheat and add lemon instead of vinegar. What is most interesting, cucumbers cooked in this way also turn out to be crispy and very tasty. And most importantly, they do not cause harm to health.

Also, for safety, you can perform a triple or double filling with brine. If you don't understand what I'm talking about, it's not hard to understand. Along the way, friends, we'll figure it out.

It is due to this feature that you can easily store such gherkins right in your apartment, cool, isn't it ?!

You know how convenient such preservation is, because it is also without additional sterilization with ready-made blanks. Agree, it's convenient. It is by this technology that our great-grandmothers and mothers cook and cook. Take a notebook and make notes for yourself. Or add this page to your bookmarks.

To be honest, this method is also good because the cucumbers turn out to be slightly vigorous, we personally just adore such ones, it turns out super.

We will calculate the ingredients for 2 liters of marinade, agree that this is convenient, because then you can close at least a liter or two-three-liter jars.

I’ll make a reservation right away that another one will be given below this recipe, which is the simplest and super delicious, for novice housewives I recommend taking it first.

We will need:

for a 3 liter jar:

• cucumbers
• water - 2 l
• sprigs of dill with umbrellas - 2-3 pcs.
• bay leaf - 2-3 pcs.
• fresh garlic - 1 head
• mustard seed - 1 tsp
• allspice - 8 peas
• a mixture of peppers (black and white in peas) - 1 tsp
• salt - 2 tbsp
• granulated sugar - 2 tbsp
• citric acid - 1 tsp for each 3-liter jar

Stages:

1. Just wash the plucked green fruits in cold water and you can even swim in it for an hour. If cucumbers were picked a long time ago, for example yesterday, then it is better to soak them in cold liquid for a couple of hours (2-3 hours) so that they restore their water balance.

Remove the skin from the garlic and cut each clove in half.

2. Now put all the spices and herbs according to the list in a sterilized jar. That is dill umbels, peeled garlic cloves, bay leaf, mustard seed and peppercorns.

Heat water in a saucepan and as soon as it boils, pour the blanks around the edge. Cover with lids and wait 15 minutes. Drain the liquid back into the saucepan and measure the amount. Should be about 1 liter. If it turned out less, add more plain water, that is, increase to 2 liters, so that it is convenient to put the ingredients on the list. Put salt and sugar and boil.

To prevent the jar from cracking when you add boiling water, pour water into the center of the container and you can put a metal knife or fork under the bottom.

4. Immediately pour the prepared blanks again with boiling marinade. For a moment, it will seem to you that the water in the containers begins to darken or becomes cloudy. Add citric acid to each jar, take 1 tsp. Put on the lid and roll it up with a special key so that everything is airtight.

Turn the jar upside down and let cool under the covers for 24-48 hours. And then go down to a cool place where it's dark.

As promised, another of my favorite recipes, which has been tested by all my surroundings, never fails. Try to cook! By the way, if you are familiar with Irina Khlebnikova (she is a video blogger), then you probably already saw this description.

So, let's start pickling cucumbers under a nylon cover. The recipe is reliable and proven, and resembles the taste of cask, although the workpiece is prepared exclusively in jars.

We will need:

Stages:

1. Take for work only those fruits that are suitable for pickles and salting. Never take edible cucumbers, use them only for food. Do it.

2. If you have prepared a 3-liter jar, as this is the most popular size, then you will need about one and a half kilograms of "green ones".

Before you start conjuring, wash the vegetables in running water and soak in cold plain water for 3-4 hours. Then cut off the bottom of each gherkin on both sides. And give them a good rinse.

3. Next, prepare all the spices and herbs for work. They should only be that torn off, and not wilted and bad in appearance. As you can see, garlic cloves already peeled, dill umbrellas, currant leaves, tarragon and cherries will come in handy here.

Horseradish is also taken, and the secret here is this, the leaves themselves can not be laid, but its stems must be put. It is they who give crunchiness to the finished dish. Wow, it is in the petioles that all the power of magic is.

4. In addition to dill umbrellas, you can also break sticks, that is, stalks, as they are quite fragrant and will only decorate the taste of homemade.

5. Thus, the standard set of products will be as follows: for one three-liter jar, take 5 cloves of garlic, 3 horseradish sticks 10 cm in size, dill umbrellas - 2-3 pieces, currant and cherry leaves - a couple of pieces, a sprig of tarragon, three or two pieces of hot hot chili pepper.

7. Arrange everything you need in the banks, do the styling without effort and pressure, but again, so that there are not many voids. Fill each container with cucumbers up to the shoulders. It is advisable to put tarragon and dill umbrellas on top, and you can also use bitter pepper with dill sticks. Fill with cold water about half the jar.

8. Then, pour in that salty water here, in which the salt was diluted. And then again add cold drinking water. You can, in principle, immediately put three tablespoons of salt in each jar and not dissolve it in advance.

Place a plate or bowl under each container so that the brine does not run onto the table. And leave it to stand at room temperature for 3 days, the greens should turn sour during this time, and foam will form on top.

9. After that, pour the brine into the pan and bring it to a boil, cook for about 1.5 minutes. And fill the workpiece again with hot marinade.

10. Voila, put on a nylon cover and send it to the cellar or pantry for storage. And after 2-3 weeks you can already eat and enjoy such a wonderful yummy. Happy discoveries and impressions, friends!

How to pickle cucumbers for the winter in jars? Easy recipe without vinegar

Do you want to win the hearts of your household? The characteristic of this dish is that it is quickly made, and most importantly, it is eaten instantly. Moreover, the greens are cut and it turns out as if nothing like a salad. In another way, this appetizer is also called cucumbers in cucumbers, that is, they are obtained in their own juice.

Here is such a chic recipe that is a hit this year. The fact is that some of the gherkins are grated, and the rest, in general, watch the video and learn.

Interesting! It turns out that my neighbor has been pickling cucumbers like this all the time, for like 20 years, but I just found out.

Pickle also tastes great, try and experiment, because there are a lot of recipes, find novelties and a bomb.

Cold-cooked cucumbers with mustard in jars

Well, now we are looking at another wonderful option, which is also flawless. Especially for those who like a vigorous taste or pickled. It is with this recipe that you will achieve everything at once. Moreover, the list of products is so small that you don’t even have to memorize it.

I think many, having prepared such a yummy, will say that this appetizer is also similar to the barrel version in taste. Yes, that is right. But, most importantly, the cucumbers will also crunch, because the ingredients contain a horseradish leaf and mustard, and they contribute to this.

If you look at a lot of different recipes, you should have noticed that basically all the preparations are made in a hot way, it is a little time consuming and not always convenient. This method is fast, in the sense that the brine will be cold. Unbelievable, but you can also do this, who still does not know.

We will need:

• cucumbers - 1.5 - 2 kg
• table salt - 2 tbsp with a slide
• dry mustard - 1 tbsp
• a leaf of horseradish, currant or cherry - 1 pc.
• dill - 1 umbrella
• black peppercorns - 10 pcs.

Stages:

1. Prepare vegetables and herbs. Wash them well in running water. It is advisable to pour boiling water over an umbrella and a leaf of horseradish, currant and cherry. After that, take a sterile jar and place all the ingredients on the list into it, the only thing is that the cucumbers can be cut into sticks, or put them whole and unharmed.

Salt and mustard are preferably placed at the very top before closing the jar.

Mustard acts as an excellent preservative that will prevent jars from flying up and mold from forming.

2. After everything is laid, fill it with ordinary cold water, not boiled, cover with a nylon lid and lower it into the basement for long-term storage.

And don't worry, all loose ingredients will dissolve on their own. Make a test! Miracles are over, everything is simple and easy. Eat healthy in a couple of months!

How to pickle cucumbers in a barrel for the winter to be crispy? The most delicious recipe

Now I propose to make cucumbers in a bucket or in a barrel, because our parents used to do just that. In principle, if you use the previous option, you will get a dish something similar to the barrel taste. But, this recipe is also special. Plus, if you have somewhere to store it, why not use it. After all, that's great too!

We will need:

• Cucumbers - 10 l bucket
• Horseradish root - 2 pcs.
• Horseradish leaves - 4 pcs.
• Dill umbrellas - 5 pcs.
• Cherry leaves - 3-6 pcs.
• Currant leaves - 4 pcs.
• Oak leaves - 4-5 pcs.
• Garlic - 3-4 heads
• Salt - in the region of 10 tablespoons per 1 liter of water, take 60 g

Stages:

1. Soak the "green ones" in cold enough water for a couple of hours in order to saturate them even more with moisture. Then wash all the greens, these are fruit leaves, as well as horseradish root. Chop up the garlic and peel off the skin.

It is advisable to rinse the bucket with boiling water and wash it well with baking soda. Then put 8 cloves of garlic, a leaf of cherry and currant, as well as oak on the bottom. Add horseradish root and a couple of dill umbrellas.

Next, start laying cucumbers, but not all at once, but a part. About halfway through, start adding spices and herbs again in any ratio (leave a little more to put at the very end). The only thing is that the remaining horseradish leaves will need to be placed on top of the entire workpiece. You can also put umbrellas on top.

Dilute the salt in 5 liters of ordinary water, and immediately fill a bucket with such a brine.

2. That's all, it's easier than a steamed turnip. I threw everything into a bucket and filled it with saline. Cover with a lid and leave for a long time in a cool place, such as a cellar.

After a couple of weeks, or maybe even after a week and a half, it will be possible to feast on it and take the first sample. In general, in this form, such a homemade preparation costs a very long time, until the next summer or spring. But I'm sure you won't let her wait that long.) Eat for health!

Great! As you can see, there is no sterilization, no seaming under the lid, everything is pretty and very clear, everyone will understand.

The most interesting thing is that the other day I met another cooking option in a plastic bottle, I was just so amazed. The author assures that he marinates like this from year to year, and nothing takes off. And it is very convenient, and if you urgently need to put a bunch or a mountain of cucumbers somewhere. After all, not always at hand, there are glass jars, you see.

So I think the proverb would be appropriate here: “Live for a century, learn for a century, you will die a fool ..” Ah, ha, watch the video.

Crispy pickled cucumbers in liter jars with vinegar and vodka

I think that at first you were probably a little surprised, or maybe you are already familiar with this method of salting. In principle, nothing special, to be honest, I did not notice when adding vodka. But, of course, in any case, it turned out tasty and crunchy, which undoubtedly pleased me the most.

I give a list of products in the form of infographics, and as you can see, it does not indicate the amount of vodka, so you need to add it in this way, you need to use 1 tbsp for 1 liter jar, 500 ml of water will be needed. An obligatory component is horseradish leaves, but without them there is definitely nowhere. Get them anywhere. Or then perhaps the cucumbers will come out soft and spread. But, I can say that this is not always the case, it all depends on the variety of gherkins.

We will need:

Stages:

1. Start cooking with preparatory work. Wash currant, cherry and horseradish leaves, do the same with dill umbrellas. Peel off the garlic cloves. Soak the gherkins in cold water for 4 hours if you picked them yesterday. And then wash them and put them on a towel.

2. These beauties are waiting for you after swimming. Inspect them, they should be tight and not flabby.

3. In a clean jar at the bottom, put all the leaves and cloves of garlic in order, and then stack the vegetables. Now, in another container, mix salt with water and bring the liquid to a boil.

4. After that, fill the jar halfway with a steep hot brine. Add table vinegar 9% in the right proportions.

5. And immediately add 1 tablespoon of vodka. And now pour in the rest of the salty marinade. The brine may even slightly spill over the edges of the jar, it's not scary. Put on the nylon lid and let the glass jar cool completely. You can also use iron. Store in the refrigerator or on an insulated balcony all winter. Happy discoveries!

Such greens have a sour taste, and are great in any salads, such as Olivier or add them to pickle.

Spicy Pickled Cucumbers - Super Delicious Recipe

Well, if you want to cheer up, then use the spicy version of the snack for this. It will give your loved ones a pleasant aftertaste. And they will again and again beg them to feed such a royal treat with or

You probably guessed that red hot chili peppers will be used in the recipe for thrills, you can also take ground ones. Here the string is used.

We will need:

For 8 liter jars:

Stages:

1. First of all, prepare the jars for work, sterilize them together with the lids. Then soak the cucumbers in a bath in ice water, and in the morning get to work.

2. Throw five pieces of black peppercorns into each separate container (1-1.5 l). Plus, of course, lavrushka (1 pc.), And all the other ingredients on the list, that is, it is a peeled clove of garlic, cherry leaves (1-2 pcs.), Horseradish (1-2 pcs.) And be sure to oak (1-2 pcs. .). Tarragon (twig) is also coolly combined in such a composition, and, as you guessed, chili pepper is one third of the pod (or half of it).

3. Next, cook the marinade. To do this, pour 4 liters of water into the pan, add granulated sugar and salt. Bring the mass to a boil and boil, then add vinegar. Turn off the stove and pour cucumbers with such a prepared potion.

Cover with lids and sterilize in another pot. That is, move the blanks into this pan, put a towel on the bottom and then pour warm water over the shoulders of the cans. Turn on the stove and cook after boiling for 20 minutes over low heat.

Pickled cucumbers - a recipe for preservation without vinegar

Well, now the most simplified recipe of today. This method is proven and the most popular among all others, cucumbers come out flawless using it. And moreover, they are stored even at room temperature in an apartment or a warm room.

The secret is in his cooking method, it seemed that the whole set of the same products, but no, there are many distinctive features. So read on.

We will need:

• Cucumbers - 1 kg
• Ordinary water - 1 l + 1 tbsp.
• Allspice peas - 4 pcs.
• Currant leaf - 2 pcs.
• Dill umbrellas - 1 pc.
• Oak leaf - 1 pc.
• Garlic - 2 cloves
• Bay leaf - 1 pc.
• Horseradish leaf - 5 pcs.
• Cherry leaf - 2 pcs.
• Chili pepper - 0.5 pcs.
• Salt - 1.5 tbsp + 1 tbsp

Stages:

1. Wash all herbs and vegetables in water. Check that all components are not damaged in appearance.

2. Cut the chili pepper and head of garlic in half. You can not even remove the husk.

3. After that, take a large bowl and place cucumbers in it, throw in all the ingredients that are given above. Except water and salt. Lay horseradish leaves on top. And then mix salt and sugar in a cup, boil and pour the workpiece with this solution.

Put the lid on top of the cucumbers, and then make a load. Leave in this position for a couple of days warm. To start the fermentation process. The brine during this time will become really cloudy and not beautiful. The smell will resemble sour.

4. And the cucumbers will become slightly yellowish. So what do we do next. Strain the brine into a saucepan, and remove all spices and herbs. Rinse the gherkins in running water and place in clean sterile jars.

Boil the brine that you received, add another 1 tbsp. water and one teaspoon of salt, cook for 5 minutes and pour it hot over the cucumbers. Lower the top covers. Let stand 5-10 minutes. Then drain the brine again and boil again. After that, pour again and close the lids hermetically, use either nylon or ordinary iron.

6. And then use and empty the containers! Good luck!

How to pickle cucumbers for storage in an apartment

I think this is a great idea if you do not have such cold rooms, or maybe you are a student or live and rent an apartment. There are many situations and it comes to the rescue, just such an apartment option.

It is important to understand that for storage in a warm room you need the darkest place, in a bright one, and even more so, where there is no sunlight.

We will need:

for two three-liter jars:

• cucumbers - 4 kg
• salt - 6 tbsp

dill - 150 g

garlic - 1 head

water - 5 l

• horseradish leaves - 150 g
• cherry leaves - 10 pcs.
• currant leaves - 8 pcs.

Stages:

1. Wash the vegetables in running water, and then soak them in ice water to lie down for 2-3 hours.

It is important to do this, since it is this procedure that will restore the water balance, and also help the cucumbers turn into a crispy state, well, they will not be able to absorb a lot of brine.

2. Sterilize jars in the way you like best. And then pour boiling water over all the leaves, peel the garlic and put everything on the bottom of the jar. Plus, don't forget the dill umbrellas and horseradish. Next, the most important thing, start folding the cucumbers into jars. Lay them tightly, but do not press.

And then take the salt and dissolve it in warm water. Pour glass containers with this saline solution. Close, or rather cover with nylon lids and expect everything for about 3 days. During this time, you will see several times the foam, which must be removed with a spoon, which means that the fermentation process has started.

By the way, after a while, the jars will begin to change color, the brine will become dark and the smell will be sour, as it should be. This will happen after 2 days, and on the third day, pour the brine into the pan and boil, and then pour cucumbers over them again. Water may need to be added.

3. Put on a nylon cover and place it where it is dark, for example, under the bed. And when the right moment comes, burst to health! Happy discoveries!

Chopped cucumbers with ketchup on a 2 liter jar

I think this method is somewhat reminiscent of store canning, I don’t know why, I probably often see such handsome men on the shelves. To be honest, on this topic I had. There are other options out there, even with tomato paste.

Outrageously delicious! Try to do. Well, in the meantime, I advise you to watch this video. In it, the blogger suggests taking 1 liter jars for cooking, so for 2 liter jars, simply increase all the components by 2 times.

Pickling cucumbers without sterilization under a nylon cover

Now I will show another option for cooking in a cold way, this is what my relative always does. And by the way, we can say that this is a grandmother's recipe. Such a blank is stored from one year to two years. Unless, of course, they reach you until that moment.

We will need:

• cans of 1, 2 or 3 liters
• cucumbers
• horseradish leaves - 1-2 pcs.
• dill umbrellas - 1-2 pcs.
• oak leaves - 1-2 pcs.
• peppercorns - 8 pcs.
• dry mustard - 1 tsp
• chili pepper - 1 pc.
• garlic - head

for 1 liter of water:

• salt - 2 tbsp or 60 g
• a 3 liter jar takes about 1.5 liters of brine, so take 3 tbsp

Stages:

1. I think that you might have noticed that currant leaves are not put in this option, it is they, according to some housewives, that give mold and unnecessary bacteria.

Soak cucumbers in a basin, if you do not do this work, then they will then get the necessary water balance and take a lot of brine. And this means that it can easily remain small in the bank.

Important! Take only pickled varieties of cucumbers, or they will become soft and moldy.

Put all the greens in jars along with peeled garlic, dry mustard and peppercorns. Keep containers clean and sterile. If the jar is three liters, then take 6 cloves of garlic, 1 red chili, and 0.5-1 tsp mustard powder (or without it).

2. And then start laying green fruits, they should have been in the water for quite a long time.

3. Now make a brine, dissolve the salt in water, a three-liter jar takes about 1.5 liters of liquid. Cover with lids and lower immediately into the cellar. And do not worry, the cucumbers will turn out tasty and salty. Bon appetit!

A simple recipe for crispy cucumbers in hot pickle under iron lids

Another culinary masterpiece caught my eye, which I somehow forgot about. It is interesting because, firstly, it contains vodka, and secondly, in addition to horseradish leaves, currants and dill, marigolds and amaranth are also added. What gives an unsurpassed taste of such home preservation. Be patient and you'll be fine.

We will need:

Stages:

1. At the bottom of a clean jar, put all the ingredients on the list, currant leaves, horseradish leaves, garlic cloves and dill umbrellas. Also amaranth and marigolds. All this, of course, must be washed in advance.

2. Next, put the cucumbers, which you first soak in a bowl in water for a couple of hours, and preferably 5-6.

3. Dissolve the salt in water and fill the workpiece with the solution. After that, cover with a nylon lid and wait 4-5 days. After the required time has elapsed, pour the brine into the pan and boil for 5 minutes. And then hot pour it back into the jar and add a spoonful of vodka.

4. Take the seaming machine and twist under the metal cover. Turn the jar over to the other side and wrap it in a blanket. Cool and lower into the underground or put in the refrigerator for long-term storage.

Quick pickling of cucumbers (grandmother's recipe)

Well, actually, we got to the last option. Agree, how many recipes for making pickles exist and they are all damn good. As they say, choose from the heart.

This simple recipe has been tested for centuries and years. So take it for yourself, you won't regret it.

We will need:

A 3 liter jar will come out:

• Cucumbers - 1.6 kg
• Horseradish leaf - 1 pc.
• Blackcurrant leaf - 6 pcs.
• Cherry leaf - 6 pcs.
• Garlic - 4 cloves
• Dill umbrellas - 2 pcs.

For 1.5 liters of water - 3 tbsp. l salt

Stages:

1. Wash freshly picked cucumbers and do not leave them to soak in running water. But if you have them yesterday, then you can’t do without this action.

Wash all the greens and cut into pieces, chop the peeled garlic in half. Put it all in the bottom of the jar. It is advisable to leave the dill umbrella and place it on top of a three-liter jar.

Lay the washed cucumbers in a container to the very top.

2. When everything is ready, make a saline solution, dissolve the salt in water. And fill the jar with them to the brim.

3. In principle, that's all, close the plastic lid and wait for winter. You can eat after 1-1.5 months. Bon appetit!

4. After a while, of course, the gherkins will change color and will resemble mustard. Bon appetit!

That's all for me, cook pickles for the winter with a positive attitude and delight your loved ones and relatives. I wish you all a bright and sunny day. Goodbye.