Easy pickled cucumber recipes. Recipe for pickled cucumbers in a barrel

Salting is a popular way of harvesting vegetables for the winter, including crispy cucumbers that go well with any dish. Pickling cucumbers for the winter is dozens and even hundreds of different recipes that differ in the amount of salt, seasonings used and salting methods.

In order for the harvesting of cucumbers for the winter to be successful, as always, you need to carefully approach the issue of choosing vegetables. Cucumbers should be strong, without damage. Therefore, harvesting cucumbers on the day of harvest from the garden is considered optimal. It is also advisable to sort the cucumbers by size so that they are equally saturated with salt and seasonings.

You should be aware that chlorinated water is not a suitable option for salting. Of the spices, experienced housewives advise currant, cherry and oak leaves. You can also use grape leaves, bay leaves, garlic, onions. Before pickling, it is recommended to soak cucumbers and change the water to get rid of bitterness.

The main type of preparation, except for, is salting in hot and cold ways.

A hot way to pickle cucumbers in jars.

Spice leaves are laid out at the bottom of the jars, then the cucumbers are tightly packed. Cherry, currant, etc. leaves can also be reported between cucumbers. Then the cucumbers are poured with boiling water and covered with sterilized lids, wait 3 minutes and drain the water. Then the cucumbers are poured again and wait 5 minutes. Next, the water is drained and poured with boiling brine with 30 g of salt per liter. Banks are rolled up and cooled.

There is another recipe. Cucumbers are poured with boiling brine and kept for a day, and then put in the basement for 7-8 days. When the cucumbers are ready, the brine will need to be drained into a saucepan, the jars washed and sterilized. Cucumbers will need to be laid again with a new portion of spices and pour boiling brine (drained). It remains to cork with lids and refrigerate. In both cases, it is recommended to cool quickly.

A cold way to pickle cucumbers for the winter.

Cucumbers with seasonings are placed in jars, poured with a cold solution - 50-60 g of salt per liter. To obtain a brine, the salt is dissolved in a small volume of water, and then poured into cold water. Then you should cover the jars with gauze and wait a couple of days to roam. Next, the jars are placed in a cool place for a week and a half at a temperature of 1-4 degrees or for a week at a temperature of 17 degrees. When the fermentation process is completed, you need to add the brine and cork the jars without sterilization (hermetically). Such cucumbers are stored at a temperature not exceeding 4 degrees.

Pickling cucumbers for the winter can be done according to other recipes. For example, cucumbers can be salted in barrels - not only oak, but also plastic. The method of pickling cucumbers in bags is also popular.

Delicious and crispy cucumbers are not always obtained, but this minus is possible. So, for pickling, you need to choose small vegetables, with a thin skin and a gimlet surface. As a result, they are well salted, and there will be no voids in them. Also, before salting, cucumbers of the same size should be selected, so the process will take place in all fruits.

Very cucumbers are obtained, they are salted in. For salting you will need the following ingredients:

25 liters of water;
- 600 g of salt;
- 10 g of tarragon;
- 100 g of dill;
- 5 heads of garlic;
- 25 cherry leaves;
- 20 oak leaves;
- 20 black currant leaves;
- 1/2 pod of red pepper;
- 1/2 horseradish root.

Make the brine first. You need salt in warm water. Then sort the cucumbers and wash them with cold water. After that, line the bottom of a wooden barrel with washed leaves of oak, cherry, blackcurrant, also lay dill, horseradish, tarragon, garlic. Now cucumbers are stacked in dense rows in a vertical position. Between them, make pads of seasonings and leaves. Close the barrel tightly, hammering the top bottom. Now, through the hole that needs to be made in advance in the bottom, pour in the brine and plug it with a wooden plug. It is important to prevent the cucumbers from floating up after pouring it, so you should tightly cover the lid of the barrel with a wooden circle and put a weight on it. Through you can take a sample from pickles. If the cucumbers are not salted enough, then you should wait a few more days.

Pickled cucumbers in a jar

Not everyone has the opportunity to pickle cucumbers in a barrel, so it's in a jar. For this you need products:

3 kg of cucumbers;
- 1.5 liters of water;
- 2 bay leaves;
- 2 seed umbrellas of dill;
- 3 leaves of black currant;
- 3 cloves of garlic;
- 6 peas of allspice,
- 3 cherry leaves
- 1 sheet of horseradish;
- 90 g of salt.

First, the brine is made. Take a saucepan, pour water into it, dissolve salt in it and throw in 2 bay leaves. Put the dishes with brine on the fire and boil. Then put an umbrella of dill, blackcurrant leaves, horseradish, cherries, garlic and peppercorns on the bottom of a three-liter jar. After that, a layer of cucumbers is laid out, which are installed vertically. Now fill them with boiling brine and roll up the jar with a metal lid. Store pickles only in a cold place. It can be not only a cellar, but also a refrigerator, otherwise they will quickly deteriorate and labor will be wasted.

It’s good to have a few jars of pickles in stock, because without them you can’t cook pickle, hodgepodge. Properly pickled cucumbers for the winter retain their maximum useful properties, they turn out tasty and crispy.

You will need

An old recipe: 100 cucumbers, 1 pound salt, 5 liters of water, garlic, a bunch of dill, currant leaves.
Cucumbers in an enamel bowl: cucumbers 10 kg, dill (umbrellas) 400 g, horseradish root 60 g, garlic 40 g, cherry or currant leaf 100 g, hot pepper 15 g, water 5 l, salt 300 g, mustard powder 20 g .
Cucumbers in jars: gherkins 10 kg, acetic acid 150 g, bay leaf 30 g, hot capsicum 15 g, water 5 l, salt for pickling 100 g, for scalding 300 g.
Cucumbers in cucumbers: 10 kg of medium-sized fruits, 10 kg of overripe fruits, salt 700 g, garlic and paprika 20 g each, dill umbrellas 300 g.

Instruction

Choose healthy, ugly, green, 5-15 cm in size cucumbers for pickling. Sort into three sizes: 5-9 cm, 9-12 cm, 12-15 cm. Ideal dishes for pickling cucumbers for the winter are oak barrels, greens they have excellent taste, are stored for a long time.

A simple pickle, peeped in an old cookbook: wash the medium-sized fruits well, put them in a barrel tightly in layers, sprinkling each layer with currant leaves and dill. You can add garlic cloves, it not only multiplies the taste, but also helps to keep the greens strong. Press down on the cucumbers. Dilute the salt in boiled cold water, pour the product with this brine and seal tightly. Store at 0+5 degrees.

You can also salt cucumbers in enameled dishes, these days this is a more familiar container. Before salting, soak cucumbers in cold water for 7-8 hours. This is done so that they swell, become elastic and, when salted, do not become empty, do not wrinkle. Put spicy herbs at the bottom of the dish, lay a layer of cucumbers and again spices, and so on to the top. The top layer is herbs, take them only fresh.

Stuff the cucumbers into the pan as tightly as possible, pour over the brine, put a circle and press down with a load. Let them stand in a room for two or three days, and then put them in a cellar or some other cold place. Watch the brine and if mold appears on the surface, remove it and rinse the circle and weight in boiling water. Prepare the brine as follows: dissolve the salt in a small amount of cold water, then add water to the norm. Let it stand for 8-10 hours.

No less tasty are cucumbers pickled for the winter in glass jars. You can salt in one of the ways described above, after a week put it in jars and pour boiled brine and close with iron lids. Or you can cook lightly salted cucumbers. Small fruits are suitable for such salting. Scald prepared gherkins with water and salt, 300 g of salt in a bucket of water, then pour over with ice water and dry. Carefully place in jars in rows, add lavrushka and hot pepper. Fill with brine and roll up with iron lids. With this salting method, use an additional preservative - vinegar, and then the cucumbers will be well stored.

Cucumbers salted in cucumbers have an interesting taste. If there are overgrown cucumbers, you can use them for pickling. Place the prepared greens in a pot or jars, sprinkling each layer with finely chopped or grated overripe cucumbers mixed with salt, hot pepper, dill and chopped garlic. Press down on the cucumbers.

note

The Russian pound is equal to 0.409 kg; 100 cucumbers are approximately equal to 10 kg.

Helpful advice

Ordinary pickles will get extraordinary strength, retain their bright green color and crunchiness, if 1/3 of the decoction of oak leaves is added to the brine. But at the same time, cucumbers will acquire sourness.

Sources:

The book "Homemade pickles, jams and marinades"

Cucumbers are revered both fresh and pickled or salted. Salads, soups, snacks - you can't do anything without a cucumber. It is worth noting that cucumbers prepared for the winter play a special role, because they are doubly pleasant and tastier if they are collected from their own garden and rolled into jars according to your favorite recipe.

Hello! I finally got to my favorite crunchy pickles. We will soon be making preparations for the winter of these wonderful vegetables. I finished last year's preparations by spring. We need to do more this year.

However, how do you guess? After all, such an appetizer will be in place on any table. No holiday is complete without bottoms. You can simply put them on the table, or you can cut them into a salad. Very well they go to pickle.

There are a lot of different recipes for these preparations, because each housewife has her own special secret of salting these crispy sweets.

I have prepared for you my favorite options, according to which I really get a very tasty salty snack for the winter. If you are already familiar with some recipe, try the other suggested methods.

The main thing is to choose pickled cucumbers. Such as - "Nezhinsky", "Crunchy", "Salting", "Paris Gherkin", "Zozulya".

One of the most popular and simple options for harvesting for the winter. For some, it may be a revelation to see an oak leaf in the ingredients. It gives a special flavor. Try it.

Ingredients:

Cucumbers - 20 pcs
Garlic-3 cloves
Oak leaf - 5-6 leaves
Currant leaves - 5-6 leaves
Cherry leaves -5-6 leaves
Horseradish - 4 sheets of horseradish
Dill - 4 umbrellas
Bay leaf - 2 pcs
Black peppercorns - 6 pcs
Salt - 3 tbsp. for a 3 liter jar

Cooking method:

1. At the bottom of a clean and dry jar, alternately lay oak, currant, cherry and bay leaves. Then put dill umbrellas.

2. Peel the garlic and cut the cloves in half, place in a jar. Then peppercorns and two leaves of horseradish.

3. Then, very tightly, in an upright position, lay the washed cucumbers. In the space remaining from the top, lay them already horizontally so that they are as dense as possible to each other.

4. Pour salt into a half-liter jar and fill it with water not completely. Stir the salt and pour the solution into the jar of cucumbers. Then add ordinary clean cold water almost to the top. Leave not much space.

5. Place the remaining two sheets of horseradish tightly on the very top and add water to cover the leaves.

Horseradish leaves are covered on top so that there is no mold later.

6. Then put the jar on a plate, cover with a lid on top and leave for about three days. During this time, the fermentation process will take place and part of the water will flow out.

7. After three days, add salt water, close the lid tightly and store in a cool dark place. Cucumbers pickled in this way are crispy and very tasty.

Salting for the winter in 1 liter jars in a hot way, for storage in an apartment

This method is with sterilization. But on the other hand, prepared homemade preparations in this way can be stored in an apartment at room temperature. For example, in the pantry or on the mezzanine.

Ingredients for three liter jars:

Fresh cucumbers - 1.5 kg
Dill umbrellas - 3 pcs
Horseradish leaves - 3 pcs
Currant leaves - 6 pcs
Cherry leaves - 6 pcs
Garlic - 3 cloves
Black peppercorns - 15-18 pcs
Pepper sweet peas - 6 pcs
Carnation - 6 pcs
Salt - 3 teaspoons
Sugar - 6 teaspoons
Vinegar 70% - 1.5 teaspoons (9% - 4 teaspoons per one liter jar)

Before you start, rinse the cucumbers well under running water. Then fill them in and leave for 2 hours. If they are recently collected, then one hour will be enough.

Cooking:

1. First, currant and cherry leaves, as well as dill umbrellas, pour boiling water over and leave for 1 minute to sterilize. Scald horseradish leaves in boiling water for 30 seconds.

2. Then put on the bottom in each liter jar - a clove of garlic, 5-6 black peppercorns, 2 allspice peas, 2 cloves, 2 currant and cherry leaves, 2/3 dill umbrella. Lay the horseradish sheet last.

Banks should first be sterilized over steam or in the oven. The lids need to be boiled.

3. Next, cut off the tips on both sides of the cucumbers and lay them vertically tightly in jars. If there's still room on top, lay out what's left. You can cut into pieces so that they lie down more densely, or you can even put small tomatoes. Put a piece of dill umbrella on top.

4. Pour 1 teaspoon of salt and 2 teaspoons of sugar into each jar. Pour hot boiling water over it, top it off by about 0.5 cm and cover with lids. Take a wide saucepan and put a napkin or towel on the bottom, then put jars there and fill with water up to the “hangers”. Boil for 10 minutes to thoroughly sterilize.

If you want more salty cucumbers, then put salt - 2 teaspoons, and sugar - 1 teaspoon.

5. After boiling, carefully remove the jars from the pan, pour vinegar into them and roll up the lids. Turn over, cover with a towel and leave to cool completely. When it cools down, put it in the place where you store your blanks.

The most delicious recipe for crispy cucumbers, like from a barrel

Ingredients for a 3 liter jar:

Cucumbers -1.5 kg
Salt - 3 tbsp. heaped spoons
Horseradish leaf - 1 pc.
Umbrella dill - 2 pcs
Currant leaf - 2 pieces
Cherry leaf - 2 pcs
Tarragon - 1 sprig
Hot pepper - to taste
Garlic - 5 cloves

Cooking:

1. Wash cucumbers properly and soak for several hours in water. Then rinse again and cut off the stems.

2. Rinse all greens and leaves. Peel the garlic and cut in half.

3. Pour 3 tablespoons of salt into a mug and pour hot water. Mix well until completely dissolved and let cool.

4. At the bottom of the jar, lay cherry leaves, currants, horseradish leg, 1 dill umbrella. Then the first layer of cucumbers. Spread the garlic and pieces of hot pepper over the jar. Next, stack the vegetables as tightly as possible. Top with a sprig of tarragon and dill umbrella.

5. Pour about two-thirds clean cold water into the filled jars. Then pour water with salt and top up with clean water up to the neck, leaving a space of about 1 cm to the end.

6. Put the jars on plates and leave it for 3 days. Cucumbers should turn sour, and the brine will become a little cloudy.

7. After that, drain the brine and boil it for 1-2 minutes. Then again pour it hot into jars to the edge of the neck and close the lids. Store in a cool place. In two weeks they will be completely ready. They turn out very tasty and are in no way inferior to barrel ones.

A simple recipe with mustard, no sterilization

I also really like this way of salting. I like the tangy flavor of mustard in brine. And the method itself is quite simple. You will not spend a lot of time on blanks. It all depends, though also on the number of cans and ingredients. But anyway, you won't regret it.

Ingredients for 3 liters:

Cucumbers - 1.7-1.8 kg
Water - 1.5 l
Salt - 3 tablespoons
Currant leaf - 5 pcs
Cherry leaf - 8 pcs
Oak leaf - 2 pieces
Dill umbrellas - 4 pcs
Horseradish leaf - 2 pieces
Dry mustard - 2 tablespoons
Black peppercorns - 10-12 pcs

Cooking method:

1. Rinse the vegetables and cut off the ends on both sides. Soak them for 4 hours, then rinse again.

2. In a three-liter jar, place one sheet of horseradish on the bottom, then half of all greens and 5-6 peppercorns. Then pack the cucumbers tightly, adding the remaining greens.

3. Add salt to the water and boil. Then pour it into a jar and close the capron lid. Leave to cool, then remove the lids and cover the necks with gauze. Leave it like this for two days, periodically removing the foam. Then pour the brine into a saucepan and boil.

4. Pour mustard powder into a jar. Then pour hot brine over and close the lid until cool. Then remove the lid and leave for 6 hours.

5. After 6 hours, drain the brine again and boil for about 7-10 minutes. Then pour into a jar and roll up the lid.

6. Turn neck down and wrap with something warm for self-sterilization. Then put away in a place to store blanks. At first, the brine will be cloudy, then the mustard will settle and it will become transparent, and the cucumbers are incredibly tasty.

Video on how to pickle cucumbers in jars without vinegar

If there are still doubts and not everything is clear from the descriptions and photos, I suggest watching the video recipe for making “green ones” for the winter. The recipe is very simple, without sterilization.

Ingredients for 2 three-liter jars:

Water - 3 l
Salt - 6 tbsp or 200 gr
Medium-sized cucumbers - 4 kg
Horseradish root or leaves - 6 pcs
Currant and cherry leaves - 10 pcs each
Black before peas and fragrant - 10 pcs each
Garlic - 10 cloves
Dill with seeds

Watch the video for the cooking method.

Now everything should become clear and understandable. Put them to be stored, and after two or three weeks you can already start eating delicious crispy cucumbers.

Well, friends, I showed you and told you about the wonderful and simple methods of salting your green vegetables for the winter. Choose your favorite, or better yet, try them all. After all, everyone has their own uniqueness.

Enjoy your meal!

Pickling cucumbers for the winter is not so difficult, but rather troublesome. You have to be well prepared. Buy or harvest a good harvest of the cucumbers themselves, prepare 3 liter jars, greenfinch, spices. And all this should be in a fairly large amount, because you should not bother because of one - two, three liter cans.

As a result, we need to choose such a recipe in order to get delicious, crispy, pickled cucumbers at the output. Means what? We must approach this issue responsibly, and always with a good mood.

In this article, you will learn a few secrets that have been used for a long time, they have already been tested. Also, several good recipes for pickling cucumbers for the winter will be given.

How to properly pickle cucumbers for the winter with the result - delicious, crispy, pickled cucumbers

Almost everyone loves crispy cucumbers and thinks that it is difficult to achieve such a result. In fact, everything is even very easy. There are several secrets that will lead you to the desired result. Of course, there are an incredible number of recipes for pickling cucumbers, and this is good, because you can choose the recipe that you liked the most. And I have already outlined. But, after all, there is not much good, and therefore, we will not describe the theory, let's proceed to the practical part.

There are several general rules or, so to speak, secrets that you need to know when harvesting cucumbers (and not only them, it will suit any pickles ...) If you follow these rules, then your work will not be in vain and you will get wonderfully tasty pickles.

So, the classic of the genre is the correct preparation of the product, ingredients and containers.

Pickling cucumbers for the winter - how to choose the right cucumbers

The basis of success is fresh cucumbers. They should be hard with a thick skin, small in size, 15 centimeters, to fit well in a jar and with pimples. Of course, it would be ideal if the cucumbers were homemade, but purchased ones are also suitable.

Water for pickling cucumbers - so that the cucumbers are crispy

Pickling cucumbers involves the use of clean water. The end result will depend on this. It is not advised to use tap water for brine. Better bottled. But if there is no other way out, then you can simply boil the water and use it.

Important! - be sure to soak the cucumbers on the floor in cold water for strengthening and elasticity.

What spices and spices to add to make cucumbers delicious, lick your fingers?

This of course depends on your preferences. You can add allspice, mustard, horseradish leaves, garlic, bay leaf, etc. All classic herbs and spices will do.

Experiments with spices are possible. but be careful, things may not go the way you think. It is better to make basic preparations according to proven recipes, but one or two cans can be given away to search for a new taste. But do not forget to sign these banks, let's say - "Surprise!".

In what dishes to pickle cucumbers for the winter? Preference - in 3 liter jars

In urban areas, we use banks more often. It is very convenient and practical to use 3 liter jars. Be sure to sterilize jars and lids - boil for 10-15 minutes. Dry.

How to prepare a brine to make cucumbers crispy? The classic recipe for pickling cucumbers for the winter

Proportions of brine for pickling cucumbers - per 1 liter of water:

take 2-2.5 tbsp. salt.

This is the best option.

So, now the procedure is:

Cucumbers and all spices that you add should be thoroughly washed, jars and lids sterilized. Lay out cucumbers and spices. Try not to overfill the jar. Fill it all with boiled solution. Then it remains only to “roll up” the jars, turn them upside down and wrap them with a blanket. So the banks will lie until the morning and you can already send them to your cellar. And in winter, you will enjoy the wonderful taste of cucumbers and the pride that they turned out so crispy.

Recipes for pickling cucumbers for the winter in a cold and hot way - always crispy and tasty

These two methods are both good in their own way. The first is that this is done very quickly, but during storage it is understood that jars of cucumbers will be stored in a cool place, cellar, basement.

The second, hot salting method. Accordingly, according to the duration of preparation and actions, it is more messy, but on the other hand, such cucumbers can be stored at room temperature and for quite a long time.

So, let's start with the first option, which is simpler.

Pickling crispy cucumbers for the winter in a three-liter jar in a cold way

Prepare everything according to the tips that are written above.

Ingredients for a 3 liter jar:

Fresh cucumbers - 15 -20 pcs. depending on the size.
Garlic 2-3 heads.
Leaves of currant, cherry, oak - if possible, everything, but if not, at least one type is required, 5 - 6 pcs.
Dill umbrellas - 4 - 5 pcs.
Horseradish - leaves or root.
Lavrukha - one leaf.
Peppercorns, black - 5 - 6 pcs.
Salt 2.5 tablespoons.

Cooking:

As you might guess, first we put a little bit of everything from greenery, to the bottom of a three-liter jar. Garlic can be cut in half, peppercorns, throw until half - 2 - 3 pieces.

We put "shells" (that is, cucumbers ...) in a jar. First the bigger one, then the smaller one.

We dissolve salt, 2.5 tablespoons in water, about a 3-liter jar will need one and a half liters of water, add a little.

Pour the saline solution into a jar of cucumbers, pour almost "to the stop", you can leave a centimeter.

We throw the remaining pepper, cover with a sheet of horseradish on top, thereby preventing the formation of mold, add water to the very edges.

We put the jar (s) on a plate, cover it with a loose lid and leave it in this state for three days.

Then add salt solution to the jars, as it will pour out a little during the fermentation process.

We finally cover with a capron lid and take it to a cool place.

All! Such pickling of cucumbers for the winter will not leave you without a delicious snack.

How to pickle cucumbers for the winter in a hot way - a recipe with vodka (video)

A very interesting way of salting. I tried to do it myself - I advise you to try it, it's worth the time spent.

I hope you enjoy these recipes for pickling cucumbers for the winter, and you will delight your loved ones with such crispy and tasty cucumbers.

Good luck and all the best!

Foreword

Summer pleases us with a large number of various fruits, fruits and vegetables, therefore, trying to preserve the harvest grown with such difficulty, many housewives are busy with conservation. Many people know how to pickle cucumbers or preserve them pickled, but there are recipes that simply must be always at hand.

Lightly salted cucumbers - the first recipe

Cucumbers can be eaten raw, as well as pickled for the winter, salted and even stewed, especially since there are a huge number of recipes on special culinary sites. Salted cucumbers are considered the most popular, which will be an excellent snack for the festive table and a vitamin addition to the daily menu. For their preparation you will need: cucumbers, garlic, fragrant herbs, salt and water.

The first thing to do is to select vegetables for pickling. It is recommended to choose those that are approximately the same size, are dense and dark green in color. Pickles should always be stored in glass jars or in enameled containers with intact enamel, as well as in any other container that does not oxidize. It is strictly forbidden to preserve salted cucumbers in an aluminum pan for the winter, as the acid will destroy the aluminum oxide film, and unsafe substances will partially transfer to the product.

At the bottom of the prepared container we put a few peas of pepper, both allspice and black, add garlic and herbs to them. You can also add cherry, oak, and horseradish leaves to help keep your pickles crunchy and flavorful. We take out the cucumbers from the water, carefully cut off the tips, you can pierce the fruits with a needle to speed up the pickling process. Then we put them in a container, without ramming at the same time, otherwise the fruits will lose their crunchiness.

Next, we prepare the brine - for this, water is poured into the pan and salt is added, at the rate of 2 tbsp. spoons with a tubercle per 1 liter of water. The brine does not need to be boiled, but only brought to this state. Then put some of the spices in a jar and pour the hot liquid over the cucumbers. Lay the remaining greens on top and put oppression. To do this, a clean plate is placed in the container according to the diameter of the pan and a load (a jar or a bottle of water) is placed on top.

That, in principle, is the whole secret of cooking, thanks to which pickles will delight you all winter. Preserving according to this method, you will not spend much time, and your family will be able to enjoy pickles and crispy cucumbers on the second day. If you want more acidic vegetables, then you need to leave them to ferment in brine for a few more days indoors. Otherwise, you need to remove the container with pickles to where the temperature is slightly above 0 degrees - in the refrigerator or in.

Recipe number 2 - quick and tasty

For this recipe, you will need cucumbers of small sizes, with a thin peel. Ideally, these are greenhouse vegetables, more tender. For cooking, we take a plastic food container or a glass jar, in which the lid can be tightly closed. Chopped greens, a few cloves of garlic, which need to be lightly crushed with a knife, as well as black peas and a few pieces of allspice should be laid at the bottom.

We cut the cucumbers lengthwise and put them as tightly as possible in a jar, sprinkling well with salt. We tightly close the container, and then we begin to shake it strongly so that the contents beat against the walls of the container. After a few minutes, the cucumbers will start up the juice and will be almost completely immersed in the brine.

For an hour, you need to periodically shake the jar, after which you can already feast on salted cucumbers. It remains only to wash off excess salt from cucumbers and serve them on the table, laying them beautifully on a dish. This recipe allows you to prepare pickles in minutes. Of course, in order to preserve them for the winter, this method is not suitable, but for lunch in the country it would be quite appropriate.

Pickled cucumbers in tomato juice

This recipe for pickling cucumbers in a tomato is suitable for those who have a large cellar or refrigerator for storing preservation in a cool place. Juice is desirable to use fresh, squeezed from tomatoes.

For one three-liter jar you will need:

1.5 liters of tomato juice;
the same number of cucumbers;
salt - 3 tbsp. spoons;
10 gr. tarragon;
garlic - a few cloves;
bunch of dill.

Rinse vegetables and herbs well under running water. We put dill, chopped garlic on the bottom of the glass container and, according to the recipe, we place cucumbers vertically on top. Boil freshly squeezed juice and add salt to it. After that, cool the juice, pour the cucumbers and cover with a plastic lid.

The container must be placed in a place where there will be no access to sunlight. After 7-8 days, you can enjoy crispy pickles in tomato sauce. Cucumbers prepared according to this recipe can be stored all winter. There are also options for pickling vegetables in tomato paste, but using fresh juice is still better.

Cucumbers on mineral water

Given that pickle recipes will be in demand throughout the summer, another option worth considering is the use of mineral water. Components:

1 kg of fresh cucumbers, it is desirable that they be small fruits, about the same size;
3 tablespoons (table) salt;
a bunch of fresh dill;
a head of garlic;
1 liter of mineral water, highly carbonated.

For proper salting for the winter, you should use some tips:

it is better to take cucumbers with pimples, just picked, but twisted fruits are not suitable for conservation.
mineral water must be of good quality.
salt is desirable to take the usual, without iodine.

To pickle cucumbers according to this recipe, you will need a glass container, for example, three-liter jars. The main thing is to be able to tightly close the cucumbers.

The fruits should be washed before salting, and dill and garlic should be prepared. The dill should be divided into 2 parts, and the covering scales should be removed from the garlic and cut into plates. Half the greens, garlic and cucumbers are laid out in the container. All this is poured with brine (mineral water with salt dissolved in it), the rest of the dill is added. Then we cover the dishes with a lid and put them in a dark, cool place. After 7–8 days, cucumbers salted with mineral water can be put on the table.

Salting vegetables in a barrel

According to the oldest and traditional recipes for winter use, cucumbers are salted in oak barrels, thanks to which the vegetables acquire a special aroma and taste. Leaves of oak, horseradish and dill are placed in such containers, and the walls are rubbed with garlic, and only then cucumbers are laid.

The workpiece is poured with brine, after which a clean linen cloth is spread on top, then a lid and a load. For several hours (but not more than 15), the barrel remains in a room where the temperature is maintained at about +20 degrees. After that, the cucumbers are taken out to a place where the temperature is no more than +1 degree. After about a month, you can try pickles. To save barrel salting from mold, ingredients such as sugar beets or dry mustard should be used.

Pickled cucumbers with mustard

Pickled cucumbers with mustard or in tomato are also quite an appetizing appetizer, which, in its piquant taste, will not yield to traditional salted vegetables in anything. This method of preservation from the whole variety of recipes is also distinguished by a very tasty pickle, which can then be used in baking or for making pickle.

To get 10 one-liter jars of pickled cucumbers in mustard, you will need the following ingredients:

5 kg of gherkins (small cucumbers);
10 cloves of garlic;
30 peppercorns;
10 pieces of dill umbrellas;
horseradish leaves to keep pickled cucumbers crispy;
water - two liters or a little more, depending on how the jars are filled;
45-50 grams of salt;
mustard seeds - 10 teaspoons;
sugar - 5 tbsp. spoons;
allspice - 30 peas;
vinegar 9% - 150 grams.

The recipe for preserving pickled cucumbers consists of several stages. It will be right if, before salting, the prepared vegetables will be in very cold water for several hours. Put greens, peppers, garlic, mustard seeds and cucumbers in sterilized jars. While the cucumbers are urinating in water, you need to prepare a brine consisting of water and salt with the addition of sugar. The prepared ingredients should be put on fire, but not boiled, but only brought to a boiling point, then, removing from the stove, add vinegar to the brine.

The resulting marinade must be filled with jars filled with spices and cucumbers and put them on sterilization. To properly carry out the sterilization process, 5 minutes will be enough. Banks must be rolled up with iron lids and put to cool, turning them upside down, but do not cover with anything. In this case, pickled cucumbers will be tasty and crispy.

So that the pickling process does not take much time, and pickled or pickled cucumbers are tasty, beautiful and crispy, you should use some tips:

For uniform salting, fruits should be chosen of the same size, preferably of the same variety. In addition, cucumbers should be salted immediately after picking, if they are slightly wilted, then you need to cut off the tips on both sides and soak the vegetables in cold water, changing the water several times.
Cucumbers should have a tender skin, a small seed chamber.
To prepare a brine according to any of the recipes, it is advisable to take raw, spring water or ordinary water from the water supply, only filtered.
The set of spices should include oak bark. This will not only preserve the beautiful color of the vegetables, but also add extra crunchiness to them.

Many are sure that Russia is the birthplace of the cucumber, but in fact this vegetable, often found on our table in pickled or salted form, comes from the Indian tropics, where it has been growing for six thousand years. Despite their centuries-old age, cucumbers are still in demand today, they are an obligatory crop grown in every summer cottage. Therefore, the question of how to pickle salted cucumbers is very relevant for every housewife. By preparing them according to one of the recipes described, you can delight your loved ones with a crispy and fragrant snack all winter.