Recipe for pickled cucumbers on a grater. Cucumbers in cucumbers "Spicy"

How sincerely many believe that cucumbers were the first to appear only in Russia! In fact, this ancient vegetable culture originated in India more than six thousand years ago. What cannot be denied the right of the championship of Russia, so it's pickles. It's really original Russian food, a distinctive feature of which is the possibility of salting on long winter. Pickles in many regions of Russia are a valuable component in many dishes.

For example, in the ancient city of Suzdal, "Cucumber Day" is celebrated annually, and attracts thousands of people from different regions peace. The highlight of the holiday is the opportunity to gnaw on the famous Suzdal barrel cucumbers.

Pickling cucumbers

Salted cucumber is not only very tasty, but also healthy. Recommended as a stress reliever, helps with edema, atherosclerosis, lowers high blood pressure and improves the digestion of heavy fatty foods. Pickles contain zinc, which is good for male "strength". Pickled cucumbers are a way to relieve spasms and cramps.

Pickling cucumbers can raise many questions, how to salt, what kind of salt, and how much to put it. And now the main thing. How to make pickles so that they are crispy, moderately sour and tasty? Eat classic recipes that even a beginner can master. And quite complex, which will be within the power of the asses of "fermented deeds."

But the main thing you need to know is that before work you need to carefully prepare everything.

1. Thoroughly wash containers (jars) first with boiling water and laundry soap, then with baking soda and rinse. Roast or in the oven for 5 minutes. at +150 Cº or steam over steam for at least 3 minutes. The microwave is not suitable for this!
2. Cucumbers must be soaked in cold clean water minimum 5 hours, maximum overnight. Before placing cucumbers in jars, place them on a clean towel to drain the water.
3. Wash seasonings.
4. Sterilize the lids.

The procedure for pickling cucumbers in a jar

We put spices in pre-prepared jars and fragrant herbs, then tightly lay the cucumbers, pour boiling water. Let the banks cool down. After that, drain the water from the cans into the pan, add salt, sugar, depending on the recipe chosen, let it boil. Sterilize the lids in another saucepan. Next, fill the jar with boiling brine, if necessary, add vinegar and close the lid, twist. Be sure to turn the jar over to check that it is tightly closed.

Pickled cucumbers, spices and herbs

Cucumbers for the winter recipes

Let's start with the "classics" and prepare the cucumber in barrels.

Delicious cucumbers in a barrel

Cucumbers in a barrel

Hardwood barrels must be pre-steamed and cleaned.
At the bottom of the barrel, rye straw is 5-7 cm thick. After that, dill shoots with seeds, horseradish leaves, oak or cherry leaves, by weight 1% of all cucumbers, are placed. Greens are placed like this: 10% down, 25% in the middle, the rest from above under oppression.
Lay cucumbers in bulk, without recompacting.
And it is necessary to salt on the day of collection, after 6-8 hours of soaking, selecting curves that are overripe. Leaving specimens with plump, not "empty" and with tiny seeds, from 7 to 13 cm.
It is better to fill it with well or spring water with rock salt. One large bucket (12 l.) faceted glass salt.
Pour into the barrel to the top. From above, on a wooden circle, put a granite stone weighing from 12 to 22 kg, on a barrel 120 cm tall. The first 5 days in warmth to activate fermentation, and then lower it into a cold cellar.

Canned pickled cucumbers

Missing a cold cellar? Cucumbers " barrel salting" Can long time save in sealed jars. To do this, pickled cucumbers, from a barrel or bucket, are washed with fresh brine from a liter of water and a stack of salt. After that, they are tightly packed in pre-prepared jars, at the bottom, and then half of the spices (garlic, horseradish leaves and dill seed), also pre-washed, are placed on top of the cucumbers. Brine, from a glass of faceted salt per 12 liters of water, is boiled for 3 minutes, and poured into jars while boiling and rolled up. Do not wrap!

pickled cucumbers

In pickling, the preservative is acetic acid 7 or 9%, but marinades are delicious on natural apple cider vinegar or on alcohol infused, on spicy herbs.
There are fills "acute" and "weak".

For the first, for 1 liter of filling, you need: 70% acetic acid 2 tbsp. spoons, 800 ml of water, a stack of faceted sugar and the same amount of table salt.

For weak marinades, the volume of acetic (9%) is equal to a stack of faceted, and should increase the volume of water to a liter.

In steamed three liter cans washed and healthy cucumbers are laid on a “cushion” of spices. Before folding the spices, rinse with water and shake off.

"Pillow": dill with young seeds 5 sprigs, garlic 5 cloves, horseradish root, size c thumb, tarragon 2 sprigs, blackcurrant leaf 3 pcs., 5 leaves of bay, a teaspoon of allspice and black peppercorns are added to the marinade liquid.

Be sure to put these spices in a jar when pouring from above.
Initially, filled jars must be filled simple boiling water, and stand the jars until the warmth of the hand and drain all the water into a saucepan with spices and salt with sugar. Bring it all to a boil, boil for 3 minutes, add vinegar and then immediately pour in a bubbling “pouring”. Next, the jars are screwed with lids (sterilize the lids), put on the lids and hold until completely cooled.

About 2 kg is required for a three-liter can. cucumbers and 1500 ml of "filling".

Pickled cucumbers in cucumber "porridge"

If cucumbers from the dacha do not please their presentation Then this recipe is just right.
So, twist the most unsightly, crooked, overripe in a meat grinder, salt the mass with a stack of salt for each liter of mass, add mustard seeds 1 tsp. and a tablespoon of sugar. Heat the mass to a boil and add a tablespoon of vinegar essence. Pour the hot mass over the beautiful cucumbers laid out in liter jars with spices (the same as for pickling). Roll up and turn over. And in the cellar or in the refrigerator, and if this is not the case, then sterilize liter jars for 10-12 minutes.

Salted cucumbers

To do this, you need two kilograms of well-washed cucumbers. Cut off the ends, fill them cold water so that the cucumbers are crispy. 5-6 hours later, down the prepared container (jar, pan, bucket), place the spices (1/2 hot pepper, a few cloves of garlic, 5 sprigs of dill with seeds and a sprig of oak or cherry) plus a dozen leaves black currant. Gently place cucumbers on this fragrant layer.

Then they make a “brine bay” at the rate of 20 grams of salt per liter of water, and pour cucumbers over it. original taste there will be brine if you add a teaspoon of mustard. But this is an amateur version.

This method has two options - cold (ready in 5 days) and hot pour boiling brine, wrap and ready after a day. By the way, horseradish leaves will give crispy cucumbers.

Pickled cucumbers in a bag

Pickled cucumbers in a bag

Pickled cucumbers in a bag. This method is very popular among housewives.

First, just execute, and Secondly, it helps a lot when guests are on the doorstep.

So, here is the recipe for how to make pickles in a bag. Its peculiarity is that everyone does it to their own taste. Like spicy dishes? You have to season with horseradish. There will be less fiery food if you put chopped Bell pepper, currant leaves, cherries. And those who prefer to enjoy the natural flavor of cucumber should use minimal amount spices.

Having prepared two kilograms of cucumbers, 20 grams of salt, 5-6 garlic cloves, a bunch of flowering dill. Cucumbers, wash, cut off on both sides of the ends by a centimeter and place in a tight plastic bag. Then sprinkle with salt and mix well. Finely chop the garlic and dill, add them to the cucumbers, and shake the bag well.

Everything, the food is ready for the table!

1. When pickling cucumbers, do not use aluminum utensils!
2. Do not use sea ​​salt and Salt Extra!
3. It is best to pick cucumbers in the morning, when they have not yet been touched by the sun's rays.
4. If you're buying from the market, try picking cucumbers that are the same size, thin-skinned, and have black, sparse spines.
5. Be sure to use seasonings and spices: dill, black pepper, mustard seeds, Bay leaf, celery, parsley, tarragon, cilantro, garlic.
6. For a variety of taste, you can add pieces of pepper (sweet or bitter), carrots, onions, currant leaves, cherries.
7. It is better to cut off the ends of cucumbers.
8. Arrange cucumbers in a jar in tight rows.
9. After the jars are rolled up, they must be turned over to make sure they are tightly closed.
10. Crispy cucumber will be if you add a piece of horseradish root.

And in what way do you pickle cucumbers for the winter, share your proven recipes.

• garlic - 1 head;
• small cucumbers - 2 kg;
• overripe cucumbers - 3 kg;
• salt - 1 spoon;
• horseradish leaf - 1 piece;
• green grapes - 10 pieces;
• currant leaf - 3 pieces;
• fresh dill - 1 bunch;
• grape leaf - 1 piece;
• raspberry leaf - 2 pieces.

Cooking:

All necessary greens are washed and dried. Peel the garlic and cut into slices.

Overripe cucumbers are washed and chopped with a grater. Add salt to the resulting mass (1 tablespoon of salt is used per 1 liter of gruel).

Mix the composition so that the grains dissolve. We sterilize jars with a volume of 1 liter. At the bottom of the container we put the required greens and garlic plates. We send a few grapes there.

Put the cucumbers on top of the leaves and fill them with the prepared grated vegetable mass. Next, put a layer of fruits again, and fill them with prepared filling.

You can also add garlic, horseradish leaf and fresh herbs to the jar. We shake each jar so that the filling fills the voids well.

If necessary, add a little cucumber mass. When the jar is full, we cork it with a lid and send it to the cellar for storage.

Cucumbers in cucumbers without vinegar

Since the workpiece will close without adding vinegar, it should be stored in cool place, best in the refrigerator compartment.

Ingredients:

• small cucumbers - 3 kg;
• overripe cucumbers - 4 kg;
• garlic - 5 cloves;
• salt - 2 tablespoons;
• bay leaf - 2 pieces;
• chili pepper - 10 grams;
• ground pepper- 5 grams;
• allspice - 4 peas;

Cooking steps:

1. My overripe cucumbers and grind on a grater. Add five cloves of minced garlic and a little ground pepper to the mass.
2. For 1 liter of the resulting composition, add 2 tablespoons of salt and mix. We sterilize the jars, put bay leaves, peppercorns and a little chili pepper on the bottom.
3. Loading into containers small cucumbers, pour the first layer with grated vegetable mass, after which we lay out the fruits again.
4. Thus, we fill the jar to the top. We tightly twist the containers with lids, after which we place them in a cold place for one month.

Cucumbers in cucumbers "Traditional"

A simple recipe for making "Cucumbers in Cucumbers", such fruits are closed in 1 liter jars. Vegetables are left to be stored for the winter, and you can try harvesting in three weeks.

Ingredients:

• large cucumbers - 1 kg;
• garlic - 5 cloves;
• fresh dill - 1 bunch;
• small cucumbers - 2 kg;
• salt - 100 grams.

Cooking steps:

1. We wash large fruits, and then rub them on a grater. We simply wash small cucumbers and fill them with water for a couple of hours.
2. Add 100 grams of salt to the grated vegetable mass. We send chopped garlic there.
3. Mix the cucumber mixture and leave to infuse so that it starts up the juice. We put washed dill greens in sterilized jars, and pour a mass of grated cucumbers on top.
4. Put in containers small fruits, then fill them with vegetable brine. Thus, we fill all the jars to the neck.
5. Pour leftovers into each container. cucumber juice. We close the blanks with lids, after which we leave them for a couple of days at room temperature. After two days, the vegetables are moved to storage in a cold place.

Cucumbers in cucumbers with grapes

The berries in this recipe are given to cucumbers. rich aroma and more pronounced taste. For the preparation of blanks for the winter, it is better to use green grapes.

Ingredients:

• overripe cucumbers - 3 kg;
• salt - 1 spoon per 1 liter;
• currant leaves - 2 pieces;
• small cucumbers - 2 kg;
• garlic spicy - 3 cloves;
• cherry leaves - 2 pieces;
• fresh dill - 1 bunch;
• green grapes - 5 pieces;
• horseradish leaf - 1 piece.

Cooking steps:

1. We wash and sterilize the jars, wash the leaves and greens. We put prepared greens on the bottom of each jar.
2. Overripe fruits are washed and chopped with a grater. Add salt to the resulting mass, 1 tablespoon of salt is used for 1 liter of vegetables.
3. We put chopped garlic cloves in jars, send the washed grapes. We wash fresh small cucumbers, put them in jars as tightly as possible.
4. Pour the fruits with vegetable mass, shake the jars slightly so that the filling fills the container well. Put all the required greens and a little garlic on top.

Cucumbers in cucumbers with currant leaves

This is a simple recipe for making “cucumbers in cucumbers” in jars; such a preparation for the winter can be used not only as an appetizer, but also for making salads.

Ingredients:

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• salt - 1 spoon;
• medium-sized cucumbers - 1 kg;
• garlic - 4 cloves;
• currant leaves - 5 pieces;
• overripe cucumbers - 2 kg;
• fresh dill - 1 bunch;
• allspice - 3 peas;
• leaves of grapes and apple trees - 2 each.

Cooking steps:

1. We wash all the leaves, you can add one sheet of horseradish to the recipe. Peel the garlic and then add it to clean jars, we send the leaves there.
2. Grind overripe or too large cucumbers with a grater. For 1 liter of the resulting mass, put 1 tablespoon of table salt.
3. We leave the composition to brew for a few minutes so that the vegetables give juice. You can add a few grapes to the jars.
4. Put washed small cucumbers on top. Pour the first layer of fruits with vegetable mass, after which we lay out whole vegetables again.
5. In this way, we fill the jar to the brim. Shake the container slightly so that the filling seeps into the free places.
6. Between the layers, you can put a sheet of horseradish and a little garlic. We close banks nylon lids and move the cucumbers for storage in the cellar.

Cucumbers in cucumbers with horseradish and garlic

Horseradish and garlic give unique aroma and crunch prepared vegetables, so almost all recipes use these products. Not a horseradish leaf, but the root of this plant will be added to this blank.

Ingredients:

• overripe cucumbers - 4 kg;
• allspice - 4 peas;
• garlic spicy - 6 cloves;
• blackcurrant leaves - 3 pieces;
• salt - to taste;
• horseradish root - 15 grams;
• small cucumbers - 2.5 kg;
• bay leaf - 2 pieces;
• fresh dill - 1 bunch.

Cooking steps:

1. Grind overripe cucumbers with a grater, after which we shift the mass into a bowl. In the resulting composition, add salt at the rate of 1 spoon per 1 liter.
2. We put all the washed greens in a jar, as well as chopped garlic and bay leaf. Can be added to stock small piece hot pepper.
3. Put a layer on spices and herbs fresh cucumbers, top fill them with prepared vegetable mass. Between the layers, you can add a little garlic and horseradish root to the appetizer.
4. When the containers are filled to the neck, they are closed with lids and stored in a cold place.

Cucumbers in cucumbers "Fragrant"

In this recipe, "Cucumbers in Cucumbers" use a lot fragrant herbs and additives. Snack in jars for the winter is spicy and fragrant.

Ingredients:

• garlic - 3 heads;
• small cucumbers - 3 kg;
• bay leaf - 2 pieces;
• currant leaves - 4 pieces;
• overripe cucumbers - 4 kg;
• cloves - 2 pieces;
• horseradish root - 50 grams;
• salt - to taste;
• dill umbrellas - 2 pieces.

Cooking steps:

1. First, we wash all the greens and foliage, and then dry it. Peel the horseradish root, grind with a grater or cut into pieces. We send all prepared spices and herbs to clean jars.
2. We wash small cucumbers, cut off their tips. Grind large fruits with a grater, transfer the mass to a bowl. In the received vegetable mix add the required amount of salt.
3. We put cucumbers in each jar, and then pour the vegetable mass. Put a few currant leaves and cloves on top of the vegetables. We cork jars with lids, send them to storage in the refrigerator.

Having learned how to cook cucumbers in cucumbers, the hostess can independently change the recipe and experiment a little. Store such an appetizer in a cold place, otherwise the vegetables will quickly deteriorate. After opening the jar, the snack is stored in the refrigerator for no more than three days.

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Calories: Not specified
Cooking time: Not indicated

Cucumber written great amount scientific articles. Laudatory odes and poems were written. Compiled songs. Scientists from all over the world have carried out scientific, laboratory research. Researched and confirmed undeniable benefit this vegetable. We will not quote pundits here. You yourself have read and studied everything for a long time. I would like to say that in our country, cucumber plays a special role. The role of the people's favorite. Without cucumbers, we can no longer imagine festive table or quiet family dinner. What is not prepared from cucumbers. IN summer time that's all of course possible salads, snacks. But unfortunately in our latitudes summer is fleeting. And from time immemorial we have been harvesting cucumbers for the future, for the winter. Salt, sour, marinate. And it remains a rather controversial question which cucumbers are tastier; fresh or canned. Today we will talk about a rather unusual method of harvesting vegetables. Cucumbers in cucumbers for the winter can be prepared both in salted and pickled form. one liter jar we will salt. Marinate the second.

For cooking cucumbers in cucumbers, we need;

- gas or electric stove,
- oven,
- cutting board,
- sharp knife
- grater with large cells,
- jars with lids
- a key for seaming cans,
- kitchen towels.

- small cucumbers 1-1.2 kg;
- large, overripe cucumbers 1 kg;
- garlic 1 head;
- salt 2 tablespoons;
- sugar 2 tsp;
- dill a couple of twigs;
- ground paprika;
- red ground pepper, 1/2 tsp (optional);
- ground coriander 1 tsp (optional);
- vinegar essence 70% 1 tsp (only for pickled cucumbers).

Recipe with photo step by step:

We tightly pack small cucumbers in a pre-sterilized jar.




We rub large, overripe cucumbers on a coarse grater. Add salt, pepper, garlic passed through a press to this mixture. If desired, red, ground pepper and ground coriander. Carefully fill the voids in the jar, between small cucumbers.




Cover one jar with foil and put in the refrigerator. cucumbers in cucumber porridge will be ready in about 2 weeks. Their taste is unique and rich. You can store such cucumbers in the refrigerator or rearranging them in the cellar.




In the second case, pour a slightly diluted vinegar essence and set to sterilize in cold oven for half an hour. We will sterilize at a temperature of 150 gr. You can sterilize our cucumbers in cucumbers for the winter in the microwave, convection oven or proven, grandmother's method in a saucepan.






Carefully remove the jar with kitchen towels. Be careful not to get burned! We wrap the jar in a warm blanket and leave it for a day. Now you can store it both in the cellar and in the pantry. Enjoy your meal!
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15.07.2016 1 873 0 ElishevaAdmin

Pickles, marinades, salads, sauteed

2. We disassemble the head of garlic into separate cloves, which we release from the “packaging”. Slices cut into small pieces. Place the grapes on the same plate. This is optional, but it has been observed that they improve the quality of sauerkraut.

3. It's time to start working on non-standard cucumbers and prepare a "sourdough". We take a bowl of sufficient capacity and three on coarse grater our "non-standard". It turns out such a slurry with juice.

4. Add salt to the resulting cucumber mass. Stir and leave until the salt is completely dissolved.

5. We take well-washed and sterilized jars, best of all - liter ones. At the bottom of each jar we put a sheet different kind, horseradish - necessarily, a few pieces of garlic and 3-4 grapes.

6. Lay prepared small cucumbers on the leaves in a horizontal layer.

7. Spread the cucumber mass with salt on top, trying to fill all the gaps between the cucumbers with it.

8. On top of the cucumber “sourdough”, lay out a layer of cucumbers again, pressing them tightly to the lower layers.

9. Put dill on top, a piece of horseradish leaf, one of the other types of leaves, and again - garlic.

10. From above, cover all this with another portion of the grated cucumber mass, shake the jar, tamp it down and add the cucumber mass again. The jar is filled to the top, it remains to close it with a lid.

11. Ready-made jars tightly closed with plastic lids are lowered into the cellar. If it is not available, you will have to store the jars in the refrigerator. They are designed for long term storage.

For example, after two weeks, cucumbers taste lightly salted. They can already be served on the table, they are already good enough. So the first can leaves. It is time to explain why it is desirable to use small jars. The fact is that the contents must be consumed within 1-3 days, no more, because in an open jar the process immediately goes at a high speed, and the cucumbers simply turn sour quickly.

The second jar can be opened a month after harvesting. These are already real pickled cucumbers, just like from oak barrel. And than longer cans do not touch, so they, after opening, are tastier. If you have somewhere to store, it is convenient to stock up for the whole winter.

Video recipe how to pickle cucumbers in cucumbers for the winter

Cucumbers in cucumbers for the winter is a rare way of preserving a well-known vegetable. There are many harvesting methods and you always want to choose the one that will be the best. In the recipe we want to keep nutritional properties, taste and aroma of the fruit.

We will store cucumbers in glass jars, which are very convenient. We will select the fruits of the same ripeness and sorted by size. All other canning secrets will be revealed to you in best recipes articles.

How nice it is to meet guests or set the table for your household with gifts from the garden. And also put on the table a dish with a recipe unfamiliar to everyone. So, we read and remember everything point by point.

A simple recipe for cucumbers in cucumbers for the winter without sterilization and vinegar

Get to know cooking simple recipe cucumbers, which uses selected fruits along with substandard ones. All grown fruits go into business. The taste of the workpiece is amazing, like barrel vegetables.

Cooking steps:

1. Wash prepared fruits, let dry. Cut off the ends from both ends. But at small fruits do not cut off the ends. Previously, the fruits in water can not be soaked. Since they will have to be saturated with their own filling.

2. For the recipe we will use simple salt for salting (iodized salt cannot be used). Also add black peppercorns.

3. Uneven fruits are useful for making fillings. Substandard fruits are crooked fruits and overgrown fruits. In short, not at all standard.

4. Uneven or overgrown cucumbers can be grated or passed through a meat grinder. In our recipe, we will grind them with a food processor.

5. Based on the calculation for 1 liter of crushed mass, 2 tbsp. spoons of salt. Our bowl contains 2 liters of mass, so we put 4 tbsp. tablespoons of salt and mix.

Be sure to adhere to the ratio of the mashed mass and the amount of salt, otherwise the cucumbers may turn sour.

We immediately see how, with stirring, the juice begins to stand out. Leave the mass to stand for 5 minutes for more juice.

6. Iron lids, as usual, sterilize in boiling water. And here glass jars- in the microwave. To do this, pour a little water (0.5-1 glass) into jars and place it in the microwave for 3 minutes lying down.

7. So, we made a decision and prepared 3 jars of 1.5 liters and one jar of 1 liter.

As spices, you can put: cherry leaves, currants, horseradish. You can put your favorite spices: cloves and hot peppers.

8. We begin to lay spices on the bottom of each jar: umbrellas and dill sprigs, grape leaves, tarragon (tarragon) sprigs, garlic cloves.

9. We begin to fill the jars by lowering the cucumber mass on the spices in the amount of 2-3 tbsp. spoons. After that, we lower the fruits themselves into the jars in the way that suits you: vertically or horizontally.

10. On top of the laid vegetables, we begin to lay the rubbed mass along with the juice with a spoon. We try to push the mass deep into the jar with a spoon.

There should be no voids in the bank during inspection. If they are, then we eliminate them by adding juice.

11. Close the filled jar with a lid. So, the process of preparing the preparation for the winter cucumbers in cucumbers is over. Banks do not need to be sterilized. You can drop them right away.

12. Be sure to check their condition after 2 days, because the missed mass can sink down and then you need to rub fresh cucumber, mix it with salt and add to the jar.

13. It also happens that nothing needs to be added. Look, in front of you is a jar filled 3 days ago, in which nothing has settled, it is full and without any changes.

14. And here is the second can, made 3 days ago, where nothing settled either. And in two weeks, these 2 jars, made 3 days ago, can be tried. You will be surprised salty taste cucumbers.

Most real taste these fruits will appear in about a month and the longer they stand, the tastier they become.

Banks are perfectly stored in the cellar or refrigerator for 1 year.

16. We have fulfilled original recipe cucumbers in cucumbers, which is very beneficial. And it is beneficial in that in winter you can eat whole fruits. in the usual way, but the crushed mass can be used for pickle and sauces.

17. Today we have prepared little known recipe, about which tell your friends and do it yourself, believe me, you will not regret it.

Cucumbers in their own juice in a 3 liter jar

Now let's cook vegetables in own juice, where you need to understand that these are cucumbers in cucumbers for the winter.

Cooking steps:

1. Let's prepare two types of cucumbers: some small - for salting, others large, overripe will be useful for mashed potatoes.

As a tip: All washed cucumbers must be dry, otherwise they will turn sour.

2. large cucumbers pass through a meat grinder into a separate bowl.

3. At the bottom of a sterilized and dry jar, put the greens: a horseradish leaf, umbrellas and dill sprigs, blackcurrant leaves, cherry leaves and chopped garlic cloves in the amount of 3 pieces.

Greens should cover the bottom of the jar well.

4. Scatter 1 tbsp on the greens. a spoonful of salt (do not put iodized salt) a little with a slide.

5. Then put the missed puree. We put small cucumbers in the puree so that the puree and fruits fill half the jar. With the next layer, lay out the same greens that were placed on the bottom of the jar.

6. On the second layer of greens, sprinkle again 1 tbsp. a spoonful of salt, then mashed potatoes and small cucumbers. The puree should completely cover the cucumbers. Put the third layer of greens on the puree.

A sheet of horseradish should lie on top of the layer of greenery, it will prevent mold from arising.

7. On top of all the greens we put the third (last) st. a spoonful of salt. Better than a jar leave a little incomplete so that there is room for fermentation. We close the jar with a plastic lid. In the cellar, the jars stand well until spring.

In the spring, cucumbers can turn sour a little and they can be reanimated; for this, a fresh solution is made: 3 tbsp. spoons of sugar per 1 liter of water.

According to this recipe, cucumbers in cucumbers are tender and fragrant. Puree can be used in salads or in pickle.

Video on how to cook crispy cucumbers in cucumber pickle for the winter

In the season of harvesting vegetables for the winter, I tried to present for you interesting ways harvesting cucumbers for the winter. If you decide to repeat at least one of the proposed recipes, then I tried not in vain.