The easiest way to pickle cucumbers. Pickled cucumbers: the usual classic recipe for the winter in jars

In cooking, many recipes for pickling cucumbers are known, which differ in the amount of salt added, the composition of seasonings and herbs. All products are quite tasty, they are added to various soups and main dishes. Very crispy and flavorful cucumbers, cold salting at the same time it is considered the best option for their preparation. Many housewives use just this method of salting, harvesting vegetables in oak barrels or jars. In doing so, they use some tricks and rules.

Cucumber selection

The basis for the success of delicious pickles is their correct choice. Of course, the best option is a home-grown product. But if this is not available, it is recommended to choose young cucumbers of small size. Cold salting also requires vegetables with a non-smooth surface, they should have pimples and black spikes. Vegetables must be chosen firm, not dark and without yellowness. They should not be bitter, with a delicate thin skin. Well suited in this case are the varieties "Rodnichok" and "Nezhensky". Before harvesting cucumbers, they are soaked for three hours: then they will turn out elastic. Large vegetables are placed at the very bottom of the container in an upright position, smaller cucumbers are placed on top. All of them are well tamped.

water and spices

It is known that it can give completely different results when using different water. It is best to use water from a well or spring. If there is none, use bottled water or one that has been filtered. Some chefs pre-defend it by adding a piece of copper or silver. This allows not only to purify the water, but also to improve its taste. Each hostess uses a set of spices at her discretion. In most cases, cooks use currant, cherry and oak leaves, be sure to put garlic and pepper, horseradish, dill, mint and much more. The greens are coarsely chopped, put on the bottom of the dishes, and then at the very end they are also placed on cucumbers. Salts are taken at the rate of one liter of water sixty grams, which equals about two and a half tablespoons. It is recommended to use only rock salt, the other is not suitable for salting. It also involves pre-sterilization of containers. The jars are washed with soda, and then they are also washed with soapy water, poured over with boiling water and set to dry. The lid can also be doused with boiling water or boiled for several minutes in water.

cooking secrets

Below we will look at how to pickle cucumbers, cold salting requires that they be stored in a cold place, otherwise the jars may swell. The air temperature should be around zero degrees Celsius. Also, to eliminate the risk of swelling of the cans, a few mustard seeds or one spoonful of alcohol (vodka) are added to the brine. Horseradish helps prevent the formation of mold on vegetables. Oak leaves will give cucumbers crunchiness and elasticity. To make cucumbers pickle faster, they are pierced in several places with a fork or the tips are cut off on both sides. And the ambassador of cucumbers in a cold way in the classic version allows you to enjoy a vegetable only after a month.

Salting cucumbers in the classic way

Ingredients:

For every liter of water, 60 grams of salt;

2 bay leaves;

3 currant leaves and 3 cherry leaves;

6 centimeters of horseradish root;

1 grape leaf;

3 oak leaves;

2 dill umbrellas;

10 peppercorns;

Half a chili pepper;

6 cloves of garlic;

Thyme, mint, tarragon and basil optional.

Cooking

Cucumbers are washed, put in jars, where half of the greens and spices are first placed. Prepare the brine. To do this, salt is diluted in a small amount of boiling water, ice water is added and vegetables are poured with marinade. Banks are covered with cloth or gauze, placed in a room where the air temperature is not more than thirty degrees, for three days. Then the container is removed in the cold for twelve days. If cold salting of cucumbers in jars for the winter is used, they should only stand in the cold, otherwise voids will appear in the vegetables due to the gases released that tear the tissue of the cucumber. It is recommended to periodically check the readiness of the product. At the end of the fermentation process, it is necessary to add brine, roll up the jars or close them well.

Salting in a barrel

8 peppercorns;

75 grams of salt;

50 grams of vodka;

1.5 liters of water.

Cooking

Before that, it is necessary to wash the vegetables and pour over with boiling water. Then they are soaked in ice water for three hours. Cucumbers and spices are placed in prepared jars, alternating in layers, poured with cold marinade, vodka is added and tightly closed. The container is sent immediately to a cold place. Ready cucumbers retain their original color and are stored for a long period of time.

Cold pickled cucumbers

Ingredients for one liter jar:

5 grams of dill inflorescences;

30 grams of horseradish;

5 peppercorns;

2 leaves of cherry and currant, bay leaf;

1 tablespoon with a slide of salt;

Cooking

First, everything is washed. Cucumbers with tips cut in advance are placed in a jar, salt is poured there and herbs and spices are placed on top. Pour vegetables with cold water, put a piece of black bread on top (you can take rye bread), close the lid or wrap the neck of the jar with gauze. The jar is placed in a bowl and left in the room for two days. Over time, the product can be tried. Moreover, the longer the vegetables are stored in the jar, the more vigorous they will become. If there are no cherry and currant leaves at hand, you can completely do without them.

Cucumbers in their own juice

Ingredients for one three-liter bottle:

1 kilogram of young and 0.5 kilograms of large old cucumbers;

100 grams of salt;

Herbs and spices of your choice.

Cooking

So, the cold salting of cucumbers for the winter involves grating old vegetables along with the peel. Then salt is added, mixed and set aside for a while so that juice appears. Greens are placed in a jar, then gruel with cucumber juice, then a layer of young vegetables. Then greens, gruel and vegetables are again placed. This continues until the bottle is full. Then it is put in the cold for storage. This recipe uses all the same greens that are put during salting of all vegetables. These are horseradish, currant leaves, cherries, dill, peppers and more. Each hostess chooses the amount of greenery herself. The finished dish has an unusual taste, more saturated and vigorous.

Thus, pickling cucumbers in a cold way is not a big deal. This process proceeds quickly, after one month you can enjoy the finished product.

Pickled cucumbers are considered one of the most popular vegetable preparations for the winter. Each hostess prepares them differently. Different proportions of spices, salt, sugar, water, herbs, etc. affect the final taste of the finished product. But the container in which the pickling of cucumbers takes place, many believe, does not matter. Be that as it may, try salting cucumbers in a saucepan and in practice check whether their taste is somehow different from pickled cucumbers in a jar.

A saucepan for pickling cucumbers should be enameled, without chips or cracks, preferably at least 4 liters in volume.

This recipe for salted cucumbers is similar to the one they are usually salted for the winter. The only difference is that you do not need to roll them up in jars, but they are eaten almost immediately, without having had time to completely salt, that is, in a lightly salted version.

• 2 kg of small cucumbers;
• 100 gr. umbrellas or dill seeds;
• 3 cloves of garlic;
• 2 bell peppers;
• 3 leaves of currant (black);
• 4 cherry leaves;
• 4 tablespoons of salt;
• 1 liter of water.

Salting step by step:

1. Wash cucumbers thoroughly. If the skin of the fruit is bitter, soak them for 5 hours in cold water (or overnight), then rinse again.
2. Cut the peeled garlic into thin slices.
3. Wash dill umbrellas, currant and cherry leaves, bell pepper (if desired, cut or use whole, you can not clean the seeds).
4. Put 1/2 part of the spices, pepper and garlic plates on the bottom of the pan.
5. Next, lay the cucumbers tightly, trying to leave a minimum of voids (if you vigorously shake the pan, they will settle better).
6. Lay the rest of the pepper, spices and garlic on top.
7. Pour vegetables with cold water with salt dissolved in it in advance.
8. For faster pickling, leave the cucumbers warm for 3 days. If there is no urgency, you can put it in the refrigerator for slow salting.

Hot way to pickle cucumbers in a saucepan

The difference between this pickling method and the classic one is that cucumbers are poured with boiling marinade, and not cold. This will significantly speed up the salting process - the next day you can already serve freshly pickled cucumbers to the table.

Products needed for salting:

• 1 kg of cucumbers;
• a set of spices for salting: dry dill umbrellas, horseradish root and leaves, blackcurrant and cherry leaves;
• 4 cloves of garlic;
• 1.5 tablespoons of salt;
• 1 liter of water.

Salting step by step:

1. Wash cucumbers thoroughly. You can hold for 2-4 hours in water to become more crispy. Trim the ends.
2. Wash the spices for salting and peel the garlic (you can not chop).
3. Put 1/2 part of the spice set on the bottom of the pan, and then tightly lay the cucumbers with garlic.
4. Put the rest of the spices on top.
5. Dilute salt in boiling water and, without cooling, pour cucumbers with brine.
6. Leave for a day warm and you can serve a snack on the table.

Pickling cucumbers in a saucepan without vinegar

Cucumbers prepared according to this recipe are similar in taste to pickled cucumbers in a barrel, but without vinegar. They can be eaten after 3 days, and if you wish, you can roll ready-made snacks into jars for the winter. It is better to salt only freshly picked, small fruits.

Products needed for salting:

• 1 kg of cucumbers;
• salting set: dill, horseradish leaves or root, cherry leaves and other spices to taste;
• a small pod of hot pepper;
• a few peas of black pepper;
• 1 liter of water;
• 50 gr. salt.

Salting step by step:

1. Soak cucumbers for 2 hours in cold water, then rinse well.
2. Wash the greens and put them on the bottom of the pan.
3. Cut the hot pepper into slices and arrange on top of the greens.
4. Dissolve salt in cold water.
5. Place cucumbers tightly in pots with greens, pour cold brine and place under oppression.

After 3 days, cucumbers can be served on the table, or rolled into jars for the winter. For this you need:

• drain the brine from the cucumbers, boil;
• discard the greens, rinse the cucumbers and arrange them in sterile jars (with a capacity of 1 liter) with peppercorns;
• pour boiling marinade;
• sterilize the workpiece for 10 minutes and roll up.

Salting "barrel" cucumbers in a saucepan

A recipe for those who love barrel cucumbers, but do not have the opportunity to store them. You can also cook them in a pot. You can eat them after 14 days. For this recipe, cucumbers from the “last harvest” are perfect, you can take greenhouse ones. Cooking will not take much time, and you can store a snack on the balcony right in the pan, without fear of mold.

Products needed for salting:

• 3 kg of cucumbers;
• 120 gr. salt;
• 2 liters of water;
• 2 tablespoons of mustard powder;
• 1 head of garlic;
• 5 dill umbrellas;
• 10 currant leaves (black);
• 10 cherry leaves;
• 4 bay leaves;
• 2 sheets of horseradish;
• 10 black peppercorns;
• 7 cloves;
• 1 pinch of mustard seeds.

Salting step by step:

1. Put the thoroughly washed greens on the bottom of the pan.
2. Peel the garlic, wash and cut each clove into 3 pieces.
3. Put the garlic, cloves, mustard seeds and peppercorns on top of the greens in a saucepan.
4. Wash the cucumbers, cut off the tails and place tightly in a saucepan.
5. Prepare the brine: completely dissolve the salt in the water; send to the fire and bring to a boil; Let the marinade cool for 30 minutes.
6. Pour the brine into the saucepan with the cucumbers. If it does not completely cover the vegetables, add plain boiled water.
7. Mix the contents of the bowl with your hands.
8. Cover the container with a clean cloth.
9. Pour mustard powder over the cloth and place the pan under pressure.
10. Remove the snack in a dark, cool place for 14 days.

Recipe for salted cucumbers in a saucepan

For this recipe, it is recommended to use small hard and pimply fruits, preferably of the same size, for better salting. When pouring cold marinade - cucumbers will be ready in 3 days, with hot - everything is much faster, 12 hours will be enough. If you soak the vegetables in ice water for 2 hours before salting, they will turn out crispy.

Products needed for salting:

• 1 liter of settled water;
• 2 tablespoons of salt;
• 2 kg of small cucumbers;
• fresh dill, cilantro, parsley;
• dill umbrellas;
• horseradish leaf and root;
• ground red and black pepper;
• a pod of hot pepper;
• mustard seeds;
• 5 cloves of garlic.

Salting step by step:

1. Cut the stems off the cucumbers and wash the fruits.
2. Horseradish root, hot pepper pod, dill and garlic peel, wash and chop.
3. Put the cucumbers mixed with spices in a saucepan.
4. Pour the cucumbers with brine (hot or cold to choose from).
5. Lay horseradish leaves on top of the products, completely covering them.
6. Set oppression on the workpiece and remove for salting in a cool dark place.

Pickled cucumbers for the winter in jars in a cold way

No matter how they cook! Someone, in addition to greens, adds other dry spices (bay leaves, bitter and allspice), someone pours cucumbers with hot brine. In the proposed recipe, everything is very simple, and cucumbers are obtained as barrel ones. Their color is olive, the texture is crispy, and the taste is simply amazing. You can close them with simple plastic lids, but be sure to store them in a cold place. It is known that boiled water contains heavy water, which is not very useful for the human body. Raw, but high-quality water, more suitable for salting. Salt for pickling should be without additives, otherwise the cucumbers will be soft. In such a simple way, you can pickle a large number of cucumbers at the same time, because no heat treatment is needed for pickling.

Pickled cucumbers for the winter crispy in jars for storage in the apartment:

For a 3 liter jar:

Fresh cucumbers - 1.5–1.7 kg

Horseradish leaf - 1 pc.

Dill (green rosettes with seeds) - 2 pcs.

Blackcurrant leaf - 6 pcs.

Cherry leaf - 6 pcs.

Garlic - 2-3 cloves

Brine: for 1 liter of water - 1 tbsp. a spoon (with a slide) of coarse salt

Output: 3 l

Preparation time - 10 minutes

Cooking time - 20 minutes + ripening time

Prepare all the necessary ingredients. The number of cucumbers is given approximately and depends on their size and the way they are placed in the jar. A 3 liter jar takes about 1.5 liters of brine.

Wash cucumbers. If they are collected the day before, then they should be soaked in cold water for 6 hours so that the final product is not hollow. Freshly picked cucumbers do not need to be soaked.

Soak garlic cloves in warm water for 10-15 minutes to make it easier to remove the outer skin, then peel and cut in half. Wash greens in running water and chop coarsely.

Put half of the greens and garlic on the bottom of the sterilized jar.

Fill the jar with cucumbers up to the shoulders. Top the cucumbers with the remaining herbs.

Dissolve salt in cold (non-boiled) well water. If there is no well water, then you can take tap water, but first defend it for a day.

Pour the cucumbers with brine and close with a plastic lid.

Put pickles for the winter in jars in a cold way in a cold place. They will gradually dry out and mature. After a month, cucumbers will be suitable for consumption.

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.

Related article

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.

Step by step recipe with photo and video

There are many recipes for preparing cucumbers for the winter, but I want to choose the simplest, fastest, especially if we have a lot of cucumbers, and all of them need to be processed and preserved. According to this recipe, pickling cucumbers for the winter is as easy as shelling pears. We will not need to pour the fruits with boiling water and sterilize, as in. There is only one necessary condition: our jars must be stored in the cellar or in the refrigerator.

I remember that it was this recipe for cooking cucumbers without sterilization that I mastered in childhood, when I really wanted to help my mother in conservation. And now my granddaughter is helping me. She is only three years old, but she remembers how many leaves to put in a jar and enjoys spending time with me in the kitchen. In general, as I said, pickling cucumbers for the winter is as easy as shelling pears!

Before cooking, let the cucumbers stand in cold water for 3-4 hours, especially if they were collected in advance. This will give them freshness, and when ready, the fruits will turn out crispy.

Put the peppercorns, allspice, bay leaf and garlic into cleanly washed and sterilized jars. If the garlic cloves are large, they can be cut.

We put cucumbers in a jar, trying to make the most of the space. We put large cucumbers on the bottom, and those that are smaller - on top. In the free space we lay the leaves of currant, cherry, horseradish. On top, you can put dill inflorescences.

Thus, we fill all the banks.

Let's prepare the brine. For a liter jar, we need 1 tablespoon of rock salt. Dissolve salt in water, boil and cool. It is good to use spring or well water, it can not be boiled.

Pour the brine into a jar.

Calculate the right amount of water and salt for all jars. Let's fill.

That's all. We close the jars with lids and immediately put them in the refrigerator. As easy as pie! Salting cucumbers for the winter is completed.

Cucumbers will be salted in about a month. Bon appetit!