Pickled cucumbers for the winter in jars. Pickling crispy cucumbers for the winter: the secrets of delicious pickling

Who doesn't love pickled crispy cucumbers! If you follow some simple rules ambassadors, even the most regular recipe cooking cucumbers, turn them into an appetizing and tasty treat.

There are two ways to pickle cucumbers: cold and hot.

Their only difference is that vegetables in one case are poured cold water, in another - boiling water.

There are certain nuances of harvesting lightly salted and pickled cucumbers, which must be carried out regardless of the pickling method.

When salting, follow the general rules:

1. Cucumbers are recommended to be salted on the day of harvest, until the vegetables have lost their elastic structure and become soft. Ignoring this rule can lead to the loss of a characteristic crunch.
2. Fruit different sizes it is better to salt separately so that the marinade evenly soaks each vegetable.
3. The preparation of brine requires specially prepared water. It should be filtered, and ideally from a well or spring.
4. To make cucumbers pleasantly crunchy, they must be soaked in cold water for 2.5 - 3 hours.
5. Any container that is used for salting must be carefully prepared:

• wash glass jars with pulp baking soda and process with steam;
• Rinse the barrel thoroughly until the water is clear of sawdust and the characteristic smell disappears. Next, it needs to be filled with water and kept for several days so that it dries out, and small cracks and gaps disappear. Rinse with a solution of soda - 1 teaspoon per 2 liters. water;

Attention: barrel preparation should begin a few weeks before harvest.

• a bucket or pan is better to use enameled ones. They are pre-washed hot water with baking soda, which must be poured onto a damp sponge and rub the inner walls of the container and the lid.

1. Leaves should be added to the usual spices fruit trees and shrubs, for example, cherry and currant. Indispensable in the preparation of cucumbers are oak leaves, which give tart taste and aroma.
2. Spices should be distributed evenly over the entire area of ​​the container. To do this, the recommended amount of seasoning should be approximately divided by 3 equal portions. The first part is laid on the bottom, the second in the middle, the third, the last - on top of all the cucumbers, just before pouring.
3. It is necessary to store pickled vegetables in a cool place where the temperature varies from - 1 to + 4 degrees Celsius. It can be a refrigerator or a basement.

Cold ways of pickling cucumbers

Interestingly, the advantage of cold salting is the absence of any preservatives and vinegar in the filling, which are used in the hot method.

1 way

Ingredients:

Cucumbers are selected according to the capacity of the container, provided that they fit snugly against each other.

Spices for 3 liter jar:

• hot pepper - 1 pc.;
• garlic - 6 medium cloves;
• dill - 3 umbrellas or 3 teaspoons of dry herbs;
• black pepper - 10 peas;
• leaves - 3 cherry and 2 oak;
• table mustard powder - 1 teaspoon.

Brine: 0.5 l. water 1 tbsp. a spoonful of table salt.

Cooking process:

1. We divide the spices into 3 equal parts. We put one part on the bottom of the jar.
2. Lay the cucumbers vertically so that they are close to each other.
3. After filling the jar to the middle, lay out the second part of the spices.
4. Having tightly packed all the fruits to the top, pour in the remaining seasoning and mustard.
5. Fill the cucumbers with brine, cover with gauze and leave at room temperature for 1.5 - 2 days, until they ferment.
6. Next, drain the brine, boil it and cool.
7. Pour the resulting solution back into the jar and close nylon cover.

It is better to store such a product in a cool place, so cucumbers will retain their taste for longer.

2 way

The simplest and easiest cooking method, the only drawback of such cucumbers is a short shelf life. This method for harvesting cucumbers for the winter is not suitable - cucumbers after such pickling will be ready in a couple of days and are intended for consumption immediately.

Ingredients:

• cucumbers - 1 kg .;
• table salt - 2 tbsp. spoons;
• garlic - 4 cloves;
• fresh dill - 1 bunch;
• black pepper - 5 peas.

Cooking steps:

1. Rinse the cucumbers in cold water and cut off the ends on both sides.
2. We put the prepared cucumbers in a tight bag, sprinkle with salt and mix thoroughly.
3. Cut each clove of garlic in half and crush with a special crusher or the surface of a knife.
4. We send garlic, chopped dill and pepper to cucumbers and mix.
5. We stand at room temperature for 2.5 - 3 hours.

Cucumbers of such salting are stored in the refrigerator for 5 days.

3 way

"Grandma's way", in a tub or in a barrel. IN modern world, this salting method is not for the lazy. Minus - in a large number of fruits for pickling.

Pickling cucumbers - there is nothing easier, someone who has never tried to do this will think. Actually, this popular snack requires both talent and intuition. But if you know some rules and tricks, choose good cucumbers and find crystal clean water, then in the end the best cucumbers in the world will be in the bank.

Choosing cucumbers

Quality cucumbers are the basis of success. The best ones are the ones you grow yourself. But those bought on the market are quite suitable if you choose them correctly.

• Cucumbers should be small, in which case they will fit well in a jar. Small, young cucumbers have the best, sweet taste. There are usually no voids inside them - therefore, such cucumbers will crunch.
• The skin should not be smooth, with pimples and black spikes. Smooth skin, white spikes - these are cucumbers for salads.
• To the touch, the cucumbers should be firm, not too dark, the light part should not be yellowish.
• The right cucumbers for pickling should not be bitter (!), So it's better to try them when buying. Taste the darkest part of the cucumber, you can just chew on the skin.
• The skin should be thick. Then the cucumbers will turn out crispy.

Water

If there good water, then the taste of pickles will be excellent. Checked on personal experience. Salting according to the same recipe in spring water and in city water gives completely different results. And the "urban" are much worse.

Therefore, the best thing is good clean well water (of course, you must be sure that it can be drunk, the metal content is not exceeded there, now you can easily analyze your water from a well or well).

If spring water is not available, then better cucumbers salt in good bottled water. Or filter water from the tap, boil it, you can still insist it on silver or copper - they purify and improve the taste of water.

Soak?

Yes. Necessarily. At least 2-3 hours. Better half a day. Then the cucumbers will become more elastic and strong. It is often said that cucumbers taken from the garden do not need to be soaked, but this is not so.

Spices

Each housewife has her own recipe. Someone is using allspice, and someone only black, someone adds mustard seeds, someone - clove buds ... classic set is: currant leaves, horseradish leaves, dill umbrellas, peppercorns. Add oak, cherry leaves, currant berries, garlic, mustard, pieces of horseradish root, celery and dill, mint, tarragon, lovage, basil (a little), cumin, coriander and so on ...

The leaves should be cut rather large, put in jars and put cucumbers on top, cover with lids, so that there is air access. And leave them to soak in the spicy spirit for two hours.

Dishes

Before laying cucumbers, glass jars should be soaked in a solution of soda, then washed very thoroughly. warm water with soap. Rinse thoroughly and pour over with boiling water. Dry.

For sterilization, jars can be calcined in the oven at a temperature of 110 degrees. Or boil them together with lids for 10-15 minutes. Lids are sterilized only in boiling water.

Cucumber bookmark

Recipe big cucumbers are placed on the bottom, if they are very large, then vertically. Top with small cucumbers. All cucumbers are laid as close as possible to each other. Spices are placed on the bottom, you can put them between the layers of cucumbers. After pouring the brine, cucumbers should be covered with currant and horseradish leaves.

Salt

Rock salt is the best. She gives the richest and full taste. From another salt winter preparations may explode. Therefore, it is not recommended to take extra or iodized. Another danger from fine salt: Cucumbers may become soft.

50-60 g of salt is usually put into 1 liter of water. This is about 2-2.5 tbsp. salt. The brine can be cold or hot. If vinegar is used, then hot is a must, but then you get already pickled cucumbers.

hot way

Dissolve the salt in boiling water, add a few chopped dill and horseradish stalks to the brine, you can steam oak leaves, cook for a few minutes and pour cucumbers with brine. Leave unrolled for a week. Then add brine and roll up.

cold way

Such cucumbers should be stored in a cellar or in a refrigerator, if in a warm apartment they will swell and explode. The method is simple: put cucumbers together with spices in jars. Stir salt in cold water, pour cucumbers with brine. Close the jars with polyethylene lids heated in hot water(so that when they cool, they sit very tightly on the jar). Cucumbers will pickle in about a month.

Pickles are a favorite food in many families. They can serve self-snack, and can be added to various dishes. At the same time, each chef has his own own recipe And little tricks how to make them taste better. There are some simple but important tips how to pickle cucumbers, which most adhere to.

For example, you need to carefully consider the choice of fruits. It is best to pickle vegetables that are just plucked from the garden. However, if this is not possible, it is worth picking up relatively fresh cucumbers, the length of which does not exceed 12 cm. In this case, the pulp should be quite dense. Before being bought on the market, they need to be soaked for several hours in cold water. This will bring back their freshness.

Packing fruits in jars is quite important. It is often recommended to put herbs and spices at the bottom of a glass jar, which are taken for canning (usually these are dill umbrellas, bay leaves, allspice, etc.). Cucumbers are placed on top, on which the second part of the spices will be located, then vegetables again. Thus, all the ingredients are laid out in layers, which contributes to the impregnation of the fruits with spice aromas.

In order for the vinegar is not needed (otherwise they will turn out pickled). Yes, you can take next recipe. For 5 kg of vegetables, you will need a head of garlic, several dill inflorescences, five sheets of horseradish, salt (1 tablespoon per liter of liquid). Sometimes it is advised to add spices with twigs and leaves of cherries or currants.

To the bottom enamel pan all the ingredients are laid out in layers. Separately, a brine is prepared, which is poured into vegetables with seasonings so that the liquid covers them completely. A plate is placed on top. The pan with the contents is left for several days at room temperature.

Cucumbers are laid out in prepared jars, sterilized in advance (if a white coating appears on them, then it must be washed off), fresh herbs and spices are also placed here. You can prepare a new brine or take the one in which the vegetables were salted and boil. Hot liquid is poured into jars, which are then closed with sterilized lids.

Many housewives believe that it is they who know how to pickle cucumbers correctly, because recipes a large number of. To make the result crispy, fragrant snack, you can use the following method. Cucumbers placed in a jar are poured with cooled brine and left for several days at room temperature. When the right sourness appears and pleasant aroma, the fermentation process stops. To do this, the brine is poured into a clean container, the vegetables are washed and laid out in sterilized jars. The filtered liquid is boiled, after which it is poured into jars, which are clogged with lids.

Speaking about how to pickle cucumbers, you can not ignore next way that uses mustard. A dish prepared in this way has a special strength, and can also be stored for a long time at room temperature, which is especially true for those who do not have cellars.

Cucumbers, spices, spices (pepper, garlic, horseradish, greens) are added to prepared jars. The brine is prepared separately. For him, 2 tbsp dissolves in a liter of water. spoons of salt. On three-liter jar you will need about one and a half liters of liquid. Boiling brine is poured into the jars, after which they are covered with plastic lids and left for two days in a cool place. Further, 2 tbsp is poured into each container. tablespoons of dry mustard powder, jars are left for several hours. Then the brine is drained, boiled, poured back, the banks are rolled up.

Before pickling cucumbers, you should take care of their subsequent storage, as well as the preparation of all the ingredients that will be needed.

Every housewife in the summer tries to stock up on vegetables for the winter. Pickled cucumbers are always in demand during the cold season, so many people harvest them. However, cook delicious snack not so easy. Here you need talent and, of course, delicious recipes for pickles, which you simply cannot do without.

Cooking cucumbers for the winter is a delicate issue. There are many recommendations in the literature. And there are many delicious recipes for pickled cucumbers. Each of them has its supporters and opponents. And at the same time, each of them is right in its own way. But among such a variety of recipes, you can choose the right option for yourself.

In addition, it is worth knowing the basic principles proper salting. We will talk about them now. For harvesting, you need to choose the right cucumbers. The variety of vegetables is not so important, but the size matters. For pickling, it is best to use small cucumbers. It is better to choose pimply with small spines. Cucumbers must certainly be fresh, if they have lain a little in the refrigerator, then it is better not to take such vegetables. In the market for pickles, you need to choose even cucumbers, the correct shape. It is more convenient to put them in containers. Before salting, they must be soaked in water for 6-12 hours. This will help get rid of excess nitrates and prepare the vegetables for further salting.

As a material for blanks, you need to take only beautiful specimens, hooked and yellow are not suitable: they can ruin everything.

good pickle

Much of the salting depends on the brine. If it is too concentrated, then the cucumbers will lose their taste properties. A small amount of salt will lead to fermentation of the solution. To prepare the brine, it is necessary to take coarse rock salt. Small "Extra" or iodized are not suitable.

When choosing delicious recipes for pickles, it is worth considering the place of future storage of blanks: an apartment or a cold cellar.

Carefully add garlic, dill stalks and seeds, horseradish greens, peppercorns and other spices. all sorts of additional components increase the likelihood of spoiling the taste. Before bookmarking everything spices must be rinsed thoroughly.

Preparatory stage

No matter how different the recipes for delicious pickles are, they have one thing in common: first you need to go through the preparatory stage.

Experienced housewives recommend soaking cucumbers in plain water before rolling. In the meantime, you can prepare the banks. They must be thoroughly washed with soda and sterilized with lids. Some recommend using aspirin tablets for salting. Whether it's worth it is up to you. Next, lay out the cucumbers in clean jars, after washing them well and cutting off the edges. In each container, you need to put horseradish greens, currant and cherry leaves, a couple of peppercorns and, of course, a dill umbrella. In principle, other spices can also be used. It all depends on the recipe you choose. Delicious pickles are a very individual concept, many housewives also add garlic to the roll.

Recipe for the most delicious pickled crispy cucumbers

For a three-liter jar you will need:

• medium-sized cucumbers - 1.1 kg;
• 3 art. l. salt;
• pepper (its quantity can be adjusted) - five peas;
• you should not get carried away with garlic, on average 5-6 cloves are enough;
• bay leaf - enough 3 pcs.
• currant leaves.
• tarragon (gives a special smell).
• horseradish greens (leaves).

We put washed cucumbers and spices in sterilized jars. Pour water into a separate bowl and dissolve salt in it, after which it is better to drain the liquid so that there is no sediment. Pour cucumbers with cold brine. Next, we close the jars with nylon lids, which must first be boiled.

We send the finished seaming to the cellar or refrigerator, where it will roam. It is worth noting that during the process the brine will come out from under the lid, so you can substitute a plate under the jar. This recipe for delicious pickles is not a quick one. Cooked vegetables will only be in 2.5 months. During storage, the brine in the jars may become a little cloudy, but there is nothing to worry about. Cucumbers will still remain crispy and tasty. Seaming can be stored for up to two years.

Sunset with barrel flavor

Many people only recognize pickles that have a barrel flavor. It was these blanks that were once made by our grandmothers and great-grandmothers. Of course, at present, for a long time no one has been making preparations in barrels, since in the conditions of modern apartments this is simply impossible, and there is no need for so many salted vegetables. However, there are recipes for delicious pickles for the winter with a barrel taste.

Ingredients:

• young cucumbers with thick skin - 1.3 kg;
• 5 cloves of garlic;
• pepper - 10 peas;
• horseradish is recommended to take young - 1 leaf;
• coarse salt - 3 tbsp. l;
• cherry leaf - 5 pcs;
• dill - just add 3 umbrellas;
• three branches (optional) of greenery.

We put the washed cucumbers in any suitable container or pan, soak them for 3 hours (or overnight) in cold water. We wash all the greens well and cut them, add chopped garlic and mix all the spices. Next, pour a third of the mixture to the bottom of the jar. Now you can lay the cucumbers. In the middle of the container and on top you need to put the rest of the seasonings. We prepare the brine according to the standard recipe at the rate of 3 tablespoons rock salt for a three liter jar. Fill them with cucumbers, after which we cover the top of the jar with several layers of gauze. In this form, the workpiece is infused at room temperature for at least two days. After two days, we drain the brine, which we then use for salting. Bring it to a boil and let it cool down. And only cold re-fill the cucumbers. We cork the jar hot and store it in a cool place. As you can see, the recipe for delicious pickles for the winter is quite simple and does not require much time.

"Long-playing" cucumbers

To prepare a three-liter jar, you should take:

• fresh cucumbers (medium-sized) - 2 kg;
• 3 art. l. salt;
• bay leaf - at least 4 pieces;
• black pepper - five to six peas;
• currant leaves - 3 pcs.;
• garlic - 3 cloves;
• dill 2-3 umbrellas, stems can also be used;
• young green horseradish.

Before pickling, cucumbers should be soaked in water for five hours. We put all the spices and leaves at the bottom of the jar, and lay cucumbers in rows on top. In order to accurately maintain the proportions for preparing the solution, you need to pour water into a jar of cucumbers, and then drain it into a separate container.

In this way, you will determine exactly how much liquid you need. Dissolve salt in cold water. Then pour cucumbers with brine. Ready jar cork on top with a boiled nylon lid. Next, the pickle must be sent to wander in a cool place. Such a simple recipe for delicious pickles allows you to get finished product after 2.5 months. But after three or four days you can taste salted cucumbers. If you do not have a cellar or basement, then you can store the jars in the refrigerator, but then you need to use a liter. It is important to maintain proportions correctly. There is a tablespoon of salt per liter jar.

Pickles with oak leaves

We offer for consideration another recipe for very tasty pickles.

Ingredients for two three-liter jars:

1. If you take young vegetables, then three kilograms is enough.
2. It will take about 5 liters of brine. You need to prepare it at the rate of 1.5 tbsp. l. salt per liter of liquid.
3. We take no more than 3-5 horseradish leaves.
4. Currants of any variety - 20 leaves.
5. Cherry (young leaves) - 15 leaves.
6. oak leaves (for crispiness) or walnut- 10 pieces.
7. 5 dill umbrellas are quite enough.
8. With red hot pepper it is important not to overdo it - 4 pods.
9. Horseradish root is optional in this recipe.

To get delicious crispy pickles for the winter (recipes are given in the article), you need to choose correct varieties vegetables. For this purpose, it is better to use cucumbers with pimples and thick skin. In addition, you need to put the root or leaves of horseradish, as well as oak or walnut leaves.

All spices, like vegetables, are thoroughly washed. large leaves can be divided into several parts. Before pickling, soak the cucumbers in cold water overnight. This is done so that after salting the vegetables are not empty and do not take away excess liquid. It will also help make the pickles crispy.

After preparatory phase We completely drain the water, and wash the vegetables themselves. Hot peppers and chop the horseradish root. We put the components and spices standard for salting into the pan, then a layer of cucumbers, then spices again. Thus, we add all the vegetables and leaves, alternating layers.

Dilute salt in cold purified water and pour the solution into a saucepan. The brine should completely cover the vegetables and spices. We put a plate on top, and put a three-liter jar of water on it so that the cucumbers do not float up and are well salted. In this form, the workpiece is left at room temperature for two to five days (it all depends on the temperature in the room).

White flakes will soon appear on top of the brine. These are lactic acid bacteria. The readiness of cucumbers should be checked for taste. Next, pour the solution into a clean container, and wash the vegetables in running water. Spices and herbs can be thrown away, we will no longer need them.

Put cucumbers in sterilized clean jars. Boil the brine and pour over the workpiece. In this form, leave the banks for fifteen minutes. Then drain the liquid again. In general, you need to pour cucumbers with brine three times, and for the third time clog the jars with clean tin lids. We turn the containers upside down and send to cool. As with other types of blanks, it is recommended to wrap the jars until they cool completely.

The beauty of the recipe for delicious pickled crispy cucumbers is that it allows you to make a roll, which can be stored in the pantry in the apartment at normal temperature, the presence of a basement in this case is not at all a prerequisite.

At first, you will notice that the brine in the jars will be cloudy, but gradually it will become transparent, and sediment will appear at the bottom of the container.

Salted cucumbers with tomatoes

As we have already mentioned, for salting you can use the most different recipes. Delicious can be cooked with tomatoes. Thus, you can immediately get two salted vegetables in one jar.

Ingredients:

1. Tomatoes (it is better to take medium-sized vegetables) - 1.2 kg.
2. Let's take the same amount of cucumbers - 1.2 kg.
3. Three umbrellas of dill.
4. Carnation - 4 pcs.
5. Currant leaves (young, topmost) - 4 pcs.
6. Bay leaf- 3 pcs.
7. Sugar - 3-3.5 tbsp. l.
8. We use salt, as in other recipes, no more than 3 tbsp. l.
9. Water - 1-1.7 liters.
10. Vinegar 9% - three tbsp. l.
11. Pepper - 10 peas.

Before starting cooking, sterilize the jars. You can do it in pairs. To do this, put a pot of water on the fire, and put a grate above the liquid, on which the jar will be upside down. Ten minutes is enough to process the container in this way. Cucumbers must first be soaked in water for a couple of hours, then washed in water and cut off the tips on both sides. Next, wash the tomatoes. Now you can lay out layers in a jar: greens, cucumbers, tomatoes. Add bay leaf and pepper on top.

We put on fire an enameled container with liquid. As soon as it boils, pour it over vegetables and leave to infuse for 15-20 minutes. Next, pour the water into a bowl. For the convenience of the process, it is worth purchasing a plastic cover with holes. Such a simple accessory greatly simplifies the task. Bring the water to a boil and pour it again. Add vinegar to the jar and roll it up. We send the container to cool in a warm place, wrapped in a blanket. After the cans have completely cooled down, we transfer the preservation to the place further storage. Many housewives believe that this is the recipe for the most delicious pickles and tomatoes.

"Cold" Pickled Cucumber Recipe

The most “delicious” recipe for pickles for the winter allows you to cook pickles without much difficulty.

Ingredients for a three-liter jar:

1. Dill - 2-3 umbrellas are enough.
2. Oak leaves for a crispy effect - 4 pcs.
3. Cucumbers - 2.5 kg.
4. Cherry leaves - 3 pcs.
5. The same number of currant leaves and grapes - 3 pcs.
6. Garlic (no more) - 5 pcs.
7. Water - 1.5 liters.
8. Pepper - 10 peas.
9. You should not experiment with salt, and therefore we take 3 tbsp. spoons.

This recipe allows you to make your own adjustments if, for example, you want to add your favorite spices. It can be tarragon, mint, savory, basil, etc. In order to ready-made cucumbers had a bright green tint, it is necessary to pour 50 grams of vodka into each jar.

We wash vegetables and herbs, after which we put them in jars in layers, and spices should be on top. We will pickle cucumbers with cold brine. To make the salt dissolve well, first stir it in a small amount warm water until completely dissolved, and then add cold. Ready brine must be filtered, for example, through gauze. Pour pepper on top of the greens in a jar, and then pour the brine. capacity in open form leave to ferment at room temperature, covering the neck with gauze. Next, we transfer the banks to more cool place(no more than +1 degree) for ten days. After that, it is necessary to add brine to the top of the container to the very top and close them hot plastic lids. Pickles are stored in a dark and cool place.

Cucumbers with bell pepper

The peculiarity of this recipe is that horseradish leaves and other greens familiar for such cases are not used to prepare pickles. But the result is wonderful salted vegetables.

Ingredients:

1. Bulgarian pepper - 1 pc.
2. Cucumbers - 1.4 kg.
3. Two umbrellas of dill.
4. Garlic - 5 pcs.
5. Sugar - 2.5 tbsp. l.
6. Tablespoon of salt.
7. Water - 1 l.
8. Vinegar - one tsp
9. Pepper black and fragrant.
10. Bay leaf.

We wash the cucumbers, cut them on both sides and soak for two hours. Next, lay out the spices and vegetables in jars, add Bell pepper, sliced. Bring water to a boil and pour it into containers. After ten minutes, drain the liquid. Next, we take clean water, boil it and pour it into jars. Again we leave the cucumbers to infuse. In the third approach, it is necessary to prepare a brine: you need to put a tablespoon of salt and 2.5 tablespoons of sugar per liter of water. fresh marinade pour into jars and add vinegar. After that, we cork them with tin lids. We set the jars to cool in a warm place upside down, wrapped in a blanket. The result is very tasty pickles for the winter. The recipes given by us in the article allow you to prepare pickles different ways, try one of them - and you will certainly receive a lot of praise from your relatives.

Pickled cucumbers in jars - best recipes. How to pickle cucumbers in jars.
Every good housewife in the end summer season is preparing for the winter. Most often, this is lecho, winter salads, adjika, pickled tomatoes, berry jam and, of course, pickles. In fact, pickling cucumbers is a whole science. Surely many of us have family recipes, secrets passed down from generation to generation, how to pickle cucumbers so that they turn out crispy, dense, slightly tart or, conversely, sweetish in taste.
In the old days, cucumbers were salted exclusively in wooden barrels. Now, in the conditions of city apartments, housewives use ordinary enameled basins and glass jars. Banks must be intact, without visible defects, chips and cracks. In addition, before salting anything, jars must be sterilized. This is the only way your blanks can be stored for a long time. First, the jars should be washed with warm water with the addition of baking soda, then poured over with boiling water and dried thoroughly. Now many housewives sterilize jars in the oven and even in microwave oven. So here you can choose any method that you like best.
For pickling, cucumbers of medium or small size are most often taken. They must be fresh, firm and free from defects. To give pickles special flavor most often use all sorts of additional ingredients, for example, blackcurrant or cherry leaves, dill umbels, oak bark, horseradish, garlic, allspice peas and much more. Sometimes cucumbers are salted with vodka or mustard. Very often cucumbers are salted with other vegetables: onions, bell pepper or tomatoes. In a word, recipes for making pickles have accumulated great amount. And all of them, of course, deserve attention. We will share with you some of the best, in our opinion, recipes for pickling cucumbers, and you choose the one that you like best. After all, you must admit, what could be better than a juicy crispy cucumber with boiled potatoes?
Pickles in jars - the best recipes

Recipe number 1. Salted cucumbers

First of all, we will introduce you to one of the most common, considered classic, recipe for pickling cucumbers. Pickled cucumbers this recipe, always turn out delicious, crispy and with an amazing tart flavor.
To prepare pickles, you will need the following ingredients:
1. Fresh cucumbers- 2 kg.
2. Garlic - 5 cloves.
3. Horseradish leaves - 2 pieces.
4. Blackcurrant leaves - 6 pieces.
5. cherry leaves- 5 items.
6. Black peppercorns - 7 peas.
7. Bay leaf - 3 pieces.
8. Dill umbrellas - 3 pieces.
9. Salt - 3 tablespoons.
How to pickle cucumbers:
1. We wash the cucumbers thoroughly and dry them. Pour a liter of water into a deep saucepan, dissolve the salt in it. In the resulting solution, put the prepared cucumbers and leave to soak for six hours. After the specified time, we take out the cucumbers, rinse thoroughly under running water and we discuss.
2. We thoroughly wash the leaves of blackcurrant, cherry and horseradish. We clean the garlic from the husk and rinse.
3. Banks are pre-sterilized. At the bottom of the prepared jars we lay dill umbrellas, cherry, horseradish and currant leaves, garlic, bay leaf and black peppercorns. Then we send cucumbers to jars, fill it all with brine and leave for two days.
4. After forty-eight hours, drain the brine from the cans back into the pan. Put the saucepan on the fire and bring the brine to a boil. Fill the cucumbers with hot brine, roll up the jars with pre-sterilized lids. Then we turn the jars over and wait until they are completely cool.
Pickled cucumbers are ready! You can eat immediately, or you can put it in a dark, cool place and leave until better times. Bon appetit!

Recipe number 2. Pickled cucumbers with bell pepper

Quite interesting and original recipe pickling cucumbers with bell peppers. It turns out unusual, but very tasty.
To prepare pickled cucumbers with bell peppers, you will need the following ingredients:
1. Fresh cucumbers - 5 kg.
2. Bulgarian pepper - 1 kg.
3. fresh greens dill - 100 grams.
4. Oak leaves - 3 pieces.
5. Garlic - 5 cloves.
6. fresh mint- a few leaves.
7. Hot chili pepper - 1 pod.
8. Salt - 350 grams.
9. Water - 5 liters.
5. Blackcurrant or cherry leaves - 4 pieces.
How to cook pickled cucumbers with bell peppers:
1. Wash fresh cucumbers and bell peppers under running water. Remove the stalk from the pepper and cut out the core with seeds. Pour boiling water over vegetables and pat dry. It is best to take a small bell pepper. If the pepper is large, then it can be cut into quarters.
2. Rinse the leaves of thought and currant, dill and chili pepper. Remove the seeds from the pepper and cut it into pieces. We clean the garlic from the husk and rinse. Banks are pre-sterilized. We put greens, chili peppers and garlic in prepared jars, then add cucumbers and bell peppers.
3. We dissolve the salt in water, pour the contents of the jars with the resulting solution, cover with a clean towel and leave for three days. After the specified time, pour the brine from the jars into the pan, bring to a boil and immediately pour back into the jars. Now we roll up the jars with pre-prepared sterilized lids, turn over and leave to cool completely.
Pickled cucumbers with bell peppers are ready! Bon appetit!

Recipe number 3. Pickled cucumbers with red currants

We all know the recipes for pickling cucumbers with tomatoes, onions or peppers. Have you tried pickled cucumbers with berries? But it is very tasty!
To prepare pickled cucumbers with red currants, you will need the following ingredients:
1. Fresh cucumbers - 2 kg.
2. Redcurrant - 3 cups.
3. Currant leaves - 5 pieces.
4. Horseradish leaves - 3 pieces.
5. Cherry leaves - 10 pieces.
6. Dill umbrellas - 5 pieces.
7. Garlic - 5 cloves.
8. Black peppercorns - 20 pieces.
9. Salt - 50 grams.
10. Sugar - to taste.
How to cook pickled cucumbers with red currants:
1. We sort out fresh currants, remove twigs and debris, then gently rinse with cool water. We wash the cucumbers, put them in a deep saucepan, fill them with cold water and leave to soak for four hours.
2. Leaves of cherries, horseradish and currants, as well as dill, rinse. We clean the garlic from the husk. We put all the greens, garlic and peppercorns in sterilized jars. Then we send the soaked cucumbers to the jars. Now we pour out the currants, the berries should fill the voids between the cucumbers. Pour the contents of the jars with boiling water, cover and leave for twenty minutes.
3. After the specified time, carefully pour the water from the cans into the pan, add salt and granulated sugar taste. We put the pan on the fire, bring the brine to a boil. Pour the boiling brine into jars and immediately roll up with sterilized lids. Now turn the cans over and leave to cool. After cooling, put it in a cool dry place.
Pickled cucumbers with red currants are ready! Bon appetit!

Recipe number 4. Pickled cucumbers with mustard

Pickled cucumbers according to this recipe will surely appeal to lovers of spicy snacks.
To make mustard pickles, you will need the following: Ingredients:
1. Fresh cucumbers - 2 kg.
2. Salt - 4 tablespoons.
3. Dry mustard - 3 tablespoons.
4. Horseradish leaves - 2 pieces.
5. Currant leaves - 3 pieces.
6. Cherry leaves - 3 pieces.
7. Garlic - 3 cloves.
How to cook pickles with mustard:
1. Fresh cucumbers, washed, doused with boiling water, then put in a deep saucepan and poured with cold water. Leave the cucumbers to soak for three hours. After the specified time, get the cucumbers and cut off the tails.
2. Rinse the leaves of cherries, currants and horseradish, peel the garlic. We distribute the greens with garlic in sterilized jars, send cucumbers there, pour salt on top and pour the contents of the jars with boiling water. We cover the necks with lids and leave the jars for forty-eight hours. If a film appears on the surface, it must be removed.
3. After the time has elapsed, pour the brine into a saucepan, bring to a boil. We add dry mustard to the jars, pour the contents with boiling brine and immediately roll them up with sterilized lids. After that, we turn the jars over, wrap them up and wait until they cool down.
Pickled cucumbers with mustard are ready! Bon appetit!

Recipe number 5. Pickled cucumbers with vodka

It turns out that pickles can not only be served as an appetizer under the original Russian strong drink, but also salt with vodka. Try it, you will definitely like it!
To prepare pickles with vodka, you will need the following ingredients:
1. Fresh cucumbers - 2 kg.
2. Salt - 3 tablespoons.
3. Sugar - 3 tablespoons.
4. Vodka - 150 ml.
5. Horseradish root - 1 piece.
6. Horseradish leaves - 3 pieces.
7. Garlic - 3 cloves.
8. Bay leaf - 2 pieces.
9. Dill umbrellas - 2 pieces.
How to cook pickles with vodka:
1. We wash the cucumbers under running water, pour boiling water over them, dry them and cut off the tails. Rinse horseradish leaves and dill umbrellas, peel the garlic. We put greens, cucumbers and garlic in sterilized jars.
2. Pour two liters of cold water into the pan, add salt and granulated sugar. Pour the contents of the jars with the resulting solution, pour vodka on top. We cover the jars with a towel and leave for three days. The foam formed during this time on the surface must be periodically removed.
3. After the time has elapsed, pour the brine from the cans into a saucepan and bring to a boil. The boiling brine is immediately poured into jars, rolled up with sterilized lids, turned over, wrapped and left to cool at room temperature.
Pickled cucumbers with vodka are ready! Bon appetit!

Recipe number 6. Pickled cucumbers with aspirin

And another common way to pickle cucumbers is with the addition of aspirin. A very simple recipe for making delicious pickles, which even a novice hostess can handle.
To make pickles with aspirin, you will need the following: Ingredients:
1. Fresh cucumbers - 2 kg.
2. Aspirin - 3 tablets.
3. Salt - 3 tablespoons.
4. Sugar - 2 tablespoons.
5. Black peppercorns - 7 pieces.
6. Garlic - 4 cloves.
7. Bay leaf - 3 pieces.
8. Citric acid - 1 tablespoon.
9. Leaves of horseradish, currant, cherry - 2 each.
10. Dill umbrellas - 2 pieces.
How to cook pickles with aspirin:
1. We wash the cucumbers and soak them in cold water for three hours, then we take them out, dry them and cut off the tails. Rinse all the greens, peel the garlic from the husk and chop.
2. Put salt, granulated sugar, aspirin, citric acid, peppercorns, greens and garlic in a sterilized jar. Then we send cucumbers to jars. Now fill the contents of the jars with boiling water, roll up with sterilized lids and shake vigorously so that the salt, lemon acid and the tablets dissolved. Banks are turned over, wrapped and left to cool completely.
Pickled cucumbers with aspirin are ready! Bon appetit!
How to cook pickles, said Ekaterina Novoselova.