Pickling cucumbers for the winter 9 letters. "Super Chef" wishes you bon appetit! How to cook salted cucumbers with vodka

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

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

Here's what the pros advise.

Salt crispy cucumbers for the winter

For salting, you need to prepare.

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

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

Take care of the lids too.

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

Ingredients.

Of course, the cucumbers themselves.

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

Salt and spices.

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

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

Cold method - the easiest and most affordable

Ingredients:

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

Cooking method:

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

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

Video recipe "Hurry pickled cucumbers"

Hot method of pickling cucumbers

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

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

Ingredients:

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

Cooking method:

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

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

Pickled cucumbers for the winter are the most popular preservation of any housewife. There are many ways to pickle. Most recently, we analyzed cooking options. Today, I suggest that you pay your attention to pickles, which perfectly retain their qualities until winter.

Before you start the salting process, you need to decide which method to choose. After all, there are also quite a few of them, for example, a cold and hot version. They are prepared quite differently, but the composition of the ingredients is almost the same. If you want to add something new, for example, mustard or vodka to the recipe, then here the cooking process will be different. Perhaps now you understand how important it is to initially know what you are striving for as a result.

Harvested cucumbers for the winter are considered an excellent snack for any holiday table. And mind you, they are in great demand among the guests of the celebration. I suggest that you do not stop at one recipe, but cook several by signing lids on them. Then you can definitely decide and find your favorite pickling method.

Cooking pickles for the winter in jars

Let's start with the classic recipe. According to which many are preparing, I promise you and we will learn. The whole secret is in this version of pickles, in the marinade. Cucumbers prepared according to this recipe are in jars all winter. They turn out crispy and very tasty, try it, you will like it.

We will need:

The number of products needed may vary. Depending on the number of cans you will be using. That is why a set of ingredients will be indicated below without indicating the quantity.

• fresh cucumbers - 3 kg. (may be more depending on the size of the fruit and jar)
• currant, cherry and horseradish leaves
• dill umbrellas
• bay leaf - 1 pc. for 750 gr. bank
• garlic - 2-3 cloves per jar
• peppercorns

Marinade per 1 liter:

• granulated sugar - 3 tablespoons
• salt - 1.5 tablespoons
• vinegar 70% - 1 tsp

Cooking:

1. Before starting, prepare the pickle jars. To do this, thoroughly rinse each of them. Then sterilize with steam.

Personal experience. For sterilization, I use a regular kettle. I put enough water in it. Put on fire, bring to a boil. After we reduce the gas, and put a jar on the boiling spout.

All greens and leaves must be processed right before salting. Rinse under running water, then lay out on a cloth napkin. This way we will get rid of the remaining liquid and let the grass dry completely.

Now we get comfortable and start salting. At the bottom of a sterilized liter jar we put a sheet of horseradish, then sheets of currant and cherry, about 3 leaves, for each jar. Here we put dill umbrellas and garlic, cutting it into two or three parts.

Next, lay the bay leaf and peppercorns.

2. Now we take pre-washed cucumbers. We remove the stalks or leave them with them if they are not quite large. And densely spread in prepared jars.

Then pour boiling water into each jar. This must be done very carefully so as not to burn yourself. Nothing needs to be reported to this water, so we sterilize our cucumbers again.

Cover each jar with a lid. Let stand until the water in the jars has cooled completely. Then carefully pour all the liquid back into the pan. From the same water we will prepare the marinade. Add all the necessary ingredients to it. The recipe is detailed above.

Bring the prepared marinade to a boil, then boil for another 5 minutes. Then pour the finished marinade into prepared jars. On top we close the lids, which must be immediately rolled up. We turn the finished pickles upside down and leave the cucumbers in this form for 24 hours. It is advisable to cover the jars from above with something warm.

So we prepared delicious crispy cucumbers for the winter. Which by the way are subject to long-term storage in a cool place. Below is a recipe for conservation, which is perfectly stored in the apartment throughout the year.

A proven recipe for crunchy fruits with vinegar for storage in the apartment

I bring to your attention a proven recipe. According to which we cook with the whole family from year to year. Cucumbers cooked according to this option are excellent and crispy. Such jars of pickles are perfectly stored in apartments. The main thing is to choose a place darker, where the rays of the sun will certainly not be able to penetrate.

We will need:

The calculation will be presented for 3 cans, each of which has a volume of 1 liter

• cucumbers
• water - 3 liters
• granulated sugar - 6 tablespoons
• salt - 6 tablespoons with a slide
• vinegar - 3 tablespoons (one in each jar)
• herbs (horseradish leaves, dill umbrellas, horseradish root, garlic, allspice)

Cooking:

1. First of all, let's deal with the processing of cucumbers. To do this, we select the most suitable fruits. Place them in a bowl of cold water and rinse thoroughly. Then we drain the water and fill it with new (cold) one more time. We leave cucumbers in it for 1 hour.

On both sides of the washed vegetable, remove the stalks. And we leave them in the basin for now. And we ourselves at this time will be engaged in the sterilization of cans.

2. I described the process of sterilizing jars in the previous recipe. You can also use your own method. But in no case do we miss this process. It's much easier with lids. We lay them in boiling water and continue to boil for 3-5 minutes.

Now we put the washed grass, garlic and black peppercorns in prepared jars. Lay the cucumbers on top, tamping them lightly against each other.

If as a result you plan to get pickles with a lot of brine, then cucumbers should not be pressed too hard between the fruits.

3. Now let's prepare the marinade. Add all dry ingredients to boiling water. Such as salt and sugar, bring to a boil again. Then carefully pour the finished marinade into the prepared jars of cucumbers.

We cover the top with lids and leave in this state for 7-10 minutes. After that, pour the liquid back into the pan and bring to a boil. Then we fill the cucumbers again, but not to the top, but only to the shoulders of the jar.

It's time to pour in the vinegar. One tablespoon per jar will be enough.

When vinegar is added, you can add the remaining marinade to the jars to the very top.

Top with sterilized metal lids and twist. Banks are turned over on a flat surface. From above we cover with a warm blanket. We leave the resulting pickles for a day. After the time has passed, we put them in a comfortable position.

Such preservation should be stored in a dark place. But you can try it after one, and preferably two weeks. So that the cucumbers can be salted as best as possible.

We canned cucumbers under a nylon cover

We will now consider a rather interesting way of salting. It's all about its distinctive features. For example, we will prepare such preservation without adding vinegar. We will fill the cucumbers with spring or raw tap water. And it is necessary to close the resulting pickles under a nylon cover. Well, what is interesting to you is the salting process, then get down to business ...

We will need:

The calculation is painted for one 3-liter jar

• cucumbers
• salt - 100 gr.
• grass (currant and cherry leaves, dill umbrellas, bay leaf)
• horseradish root
• garlic - 2 cloves
• peppercorns - 3 pcs.
• water - preferably spring water

Cooking:

1. First of all, we will prepare all the ingredients required from the list. Rinse jars with lids thoroughly under running water. Before pickling, it is advisable to soak cucumbers in cold water, at least for half an hour.

Rinse and dry all prepared grass with a cloth towel.

We put the prepared jars with a volume of 3 liters on a flat surface. And carefully lay the washed grass in it. In the following quantity: bay leaf - 2 pcs., peppercorns - 3 pcs., horseradish root - small cut pieces 1 cm long (2-3 pcs.). With the remaining grass, do as you wish, you can add less or more, it will not harm the pickles in any way.

We also add the required amount of salt here. Next lay out the washed cucumbers. Tamping them together as best you can.

2. Then we fill the resulting mass to the very top with spring water, which can be completely replaced with raw tap water. We close with capron lids.

Store the resulting pickles preferably in a cool place. As a result of your efforts, you will receive a wonderful preservation for the winter.

Since this option was cooked in a cold way, then the salting time will also increase. That is, if you decide to try cucumbers on the 3rd or 4th day after pickling, they definitely will not be ready. So hold on gentlemen.

Video on how to preserve cucumbers in a cold way

We are smoothly moving on to another recipe for making pickles for the winter. Don't worry, you can always go back to previous notes.

Delicious mustard pickles recipe

Mmm, I promise it will be delicious. This method of preservation with mustard is suitable for lovers of spicy. So, as part of the marinade, we will use not a small amount of mustard and vinegar. Which will have a positive effect on ready-made pickles.

The calculation of products will be given below for four liter jars.

We will need:

• fresh cucumbers
• cold water - 6 cups
• mustard - 6 tablespoons
• table vinegar - 1 cup
• granulated sugar - 1 cup
• salt - 2 tablespoons

Cooking:

1. Wash cucumbers thoroughly and soak in cold water for 3-4 hours. Thus, we will get rid of the slight bitterness, if any, in the vegetable.

In prepared well-washed jars, lay out the cucumbers. Tamping them together. As you probably noticed, this recipe does not contain a single gram of greens. Which makes our work much easier. You can rest assured that this will not affect the taste of ready-made pickles.

2. While ready-made jars of vegetables, put aside and take care of the marinade.

To prepare the marinade, take a large deep saucepan. Pour the required amount of cold water into it. Add mustard, vinegar, sugar and salt here. We put the whole mixture on the fire and bring to a boil.

Boil the marinade for 5-7 minutes. Then carefully fill the jars with cucumbers to the very top.

3. Prepare a pan for sterilization of preservation. To do this, put a small towel in a volumetric container and fill it with water. Put on fire and bring to a boil.

Then carefully lower the jars of vegetables to the bottom of the pan. We cover with lids, each individually. And sterilize for 5-7 minutes.

At the end of time, carefully take out our pickles, hold with a towel so as not to scald. And wrap the lids as best we can. Then turn them upside down on a flat surface and leave in this state until completely cooled.

As soon as the preservation has cooled down, you can lower them into the cellar or store them in an apartment in a dark place.

An amazing variant of cucumber pickles with vodka

Our article is coming to an end. But I don't want to say goodbye. That is why I suggest that we, together with you, analyze another version of canned cucumbers for the winter. And this recipe will not be simple, but with the addition of a familiar ingredient. We will add a little vodka to the composition of such a marinade. As a result, you will see how the taste of pickles differs from those presented above.

We will need:

For a 3 liter jar

• cucumbers - 1.5-2 kg.
• currant leaves, horseradish, dill umbrellas, amaranth (amaranth), marigolds - 2 pcs.
• garlic - 4-5 cloves
• salt - 100 gr.
• vodka - 50 gr.

Cooking:

1. Put the processed leaves into a steam-sterilized jar. We put them in turn, as presented above in the recipe, slightly pressing to the bottom.

Then here we lay pre-processed cucumbers.

Cucumbers had to be washed and removed from both sides of the stalk. And do not forget to soak the fruits in cold water.

We lightly tamp them, do not try to put pressure on them. Any force applied can break the vegetable.

2. Now let's prepare a simple marinade. Pour water into the decanter and add the required amount of salt. Thoroughly mix the resulting mixture. And pour into prepared jars with cucumbers. In this case, there is no need to heat anything yet.

We close the jar with a nylon lid and remove the pickles in a dark place for 4 days. After the time has elapsed, pour the brine from the cucumbers into the pan. Put on fire, bring to a boil, and boil for 5 minutes.

While the marinade is on fire, take a jar of cucumbers. Pour cold water into it. Cover the top with a lid and shake thoroughly. Thus, we get rid of the resulting white plaque. Then we drain this water.

Here we pour vodka in the required amount. After we add the finished hot marinade to the very top. We seal the pickles hermetically with sterilized iron lids. Turn upside down on a flat surface. Leave in this state until completely cooled.

Store canned cucumbers preferably in a cool place. Under such conditions, they can be stored until spring. But I doubt that such a yummy will stand for a long time. Of course, when you taste it, you will not remain indifferent.

This concludes our selection. I hope that you have chosen one of the recipes for yourself, and perhaps even adopted several of them. Now I'm waiting for your feedback on what and how you got it. On which option we stopped, and which one we would like to try.

See you soon dear friends!

Now I want to switch your attention to pickles from vegetables, although I will not forget about desserts. So come visit often!

Well, I will not torment you, and I will immediately tell you what we will talk about today. We will talk about the most favorite snack of our country, pickles in jars.

This versatile dish is considered a real lifesaver. After all, crispy cucumbers always diverge with a bang. They go well with many products, so they make various salads, add them to soups, or just eat them with fried potatoes, or serve them as snacks for the festive table.

Be careful! This article provides recipes for pickles only, not pickles. That is, we will make an appetizer without vinegar.

Recipe for pickled cucumbers in jars for the winter for storage in an apartment

Of course, every housewife thinks that it is she who knows the best recipe for salting green "crunches". However, I recommend that you familiarize yourself with different cooking techniques.

And I advise you to try the next option. It is characterized by natural fermentation, and the appetizer is obtained as if from a barrel. And still such preservation can be stored directly in the house, in the apartment.

Ingredients:

For a 3 liter jar:

• Cucumbers - 1.5-2 kg;
• Salt - 75 gr.;
• Garlic - 5-6 cloves;
• Rye flour - 1 teaspoon;
• Spices: dill umbrellas, currant leaves, cherries, bay leaves, peppercorns, hot peppers - at will and to taste.

Cooking method:

1. First, rinse the jar (3 liters) well and dry it. Then pour flour on the bottom, add half of the spices and put clean cucumbers to the middle of the jar.

2. Then add the remaining greens and lay the cucumbers again.

3. Take a deep bowl and pour some water, dilute salt in it. Pour this brine into a jar. Then fill the jar with cold water to the top and cover with a lid.

At this stage, place a plate under the jar, as the brine may leak during fermentation.

Leave the blank in the room for 3 to 7 days. Everything here will depend on the air temperature and the desired acidity of the snack. It usually takes 3-4 days.

4. Readiness will serve as a sign of foam formation and a sour, not rotten smell.

If you suddenly have mold on the surface, then remove it. Although due to the addition of rye flour, it should not be.

At this stage, you should not taste the cucumbers, as they are not yet fully salted, so you may be disappointed. But it’s not worth it, the main “magic” will happen next.

5. Drain the brine from the jar into a saucepan and put on fire. Bring to a boil and cook for a couple of minutes. Next, pour the jar of cucumbers with boiling brine and cover with a sterilized lid. Leave for 15-20 minutes.

6. Now drain the brine again and heat it up again. Pour the workpiece a second time. Leave alone for 15 minutes. Well, for the third time, repeat the procedure: drain, boil and fill.

It is best to salt a large batch at once, 5-6 cans, and pour the brine into the same pan. Please note that during the cooking process, the vegetables shrink slightly and, as a result, become more pliable. Therefore, 1 jar of cucumbers can be used for transferring to others so that the fruits lie denser in jars.

Crispy cucumbers in jars under a nylon lid in the winter

In any type of fruit pickling, the most important thing is the preparation of the brine. Therefore it is important to know how much salt per liter of water need to put. Usually for every liter of liquid put 1 or 2 tablespoons of ordinary table salt.

But if you still add sugar to the marinade, then it is better to put 2 tbsp. tablespoons of salt and 4 tbsp. spoons of sugar per 1 liter of water.

Ingredients:

Per liter jar:

• Cucumbers - 1 kg;
• Dill umbrellas - 2 pcs.;
• Grape leaves - 2-3 pieces;
• Garlic - 3 cloves;
• Salt - 40 grams.

Cooking method:

1. Prepare all the ingredients, and wash the cucumbers well and soak in cold water for an hour.

2. Sterilize the jar and put a clean dill umbrella, grape leaves into it. As well as peeled garlic, which is best cut into plates.

3. Now lay the cucumbers, and put one dill umbrella on top.

4. Top everything with ordinary rock salt.

6. Then move the jar to the pantry, where it is cool to stop the fermentation process. Keep the snack all winter if you can resist, as these crunches are likely to be the first thing you eat.

Cold method of pickling cucumbers with mustard

If you have been reading my blog for a long time and are a regular guest of it, then you probably already know that I love everything spicy. Therefore, I like pickled cucumbers not just crispy, but with a spicy spicy taste. Because of this, our family has a special recipe for an appetizer with mustard and horseradish. Try this dish too. Don't forget to leave a review if you liked it or not.

Ingredients:

For a 3 liter jar:

• Cucumbers - 1.5-2 kg;
• Salt - 3 tbsp. spoons;
• Dry mustard - 1-2 tbsp. spoons;
• Horseradish leaf - half;
• Cherry, currant, oak leaves - several pieces each;
• Garlic - 2-3 cloves.

Cooking method:

1. Wash jars and cucumbers. Put the vegetables in a basin and fill them with water, leaving to soak for 2 hours. Banks scalded with boiling water. When time passes, wash the cucumbers again and cut off the tails.

2. Place spices in prepared jars, and then cucumbers. Put full tablespoons of salt on top and pour boiling water over it.

Use regular rock salt.

3. Cover the jars with lids and leave for a few days. As a result, a film should form on the surface of the brine. Remove it, but pour the brine into a saucepan and bring to a boil, cook for a couple of minutes, removing the foam.

4. And add dry mustard to the jars and pour everything with boiling brine.

5. Roll up the blanks immediately and turn over.

6. Wrap with a blanket and wait for the blanks to cool. Then store in a cool and dark place.

How to cook delicious pickles for the winter with vodka

Ingredients:

For a 3 liter jar:

• Cucumbers - 2 kg;
• Garlic - 10 cloves;
• Vodka - 3 tbsp. spoons;
• Horseradish leaf - 2 pcs.;
• Currant leaves - 5 pcs.;
• Cherry leaves - 5 pcs.;
• Capsicum hot pepper - 1 pc.;
• Onion - 1 pc.;
• Parsley - 1 bunch;
• Umbrella dill - 4 pieces.

For brine:

• Salt - 3 tbsp. spoons;
• Black peppercorns - 5 pcs.;
• Bay leaf - 4 pcs.;
• Water - 1300 ml.

Cooking method:

1. Sort out all the greens well from debris and rinse.

2. Sterilize the jars and put some greens on the bottom, hot peppers cut into pieces and onion cut into rings.

3. Wash cucumbers in advance and soak in cold water for a couple of hours, and then cut off the tails. Then put in a jar on top of the greens.

4. Lay the remaining greens, garlic, cherry, currant and horseradish leaves on top.

5. Now prepare the brine. To do this, dissolve salt in cold water, put spices, bay leaves and parsley.

6. Fill the jar with this brine and cover with a lid. Leave at room temperature for two days to start fermentation. Then the water must be drained into a saucepan, boil and cool.

7. Close the jar tightly with a lid and put it in a cold storage room.

Pickled and crispy cucumbers without vinegar in jars

Once again I want to draw attention to the fact that the classic concentration for brine without vinegar is considered to be 20%. But consider what kind of salt you will use, coarse or fine.

And according to the following video recipe, you can make an appetizer that will be perfectly stored at home. So who does not have a cellar, take note!

Cooking pickled cucumbers for the winter without sterilization

Ingredients:

• Cucumbers - 2-2.5 kg;
• Grape leaves - as much as there will be piece cucumbers;
• Dill umbrellas - 1 pc.;
• Bay leaf - 2 pcs.;
• Garlic - 3 cloves;
• Black peppercorns - 10 pcs.;
• Salt - 100 gr.;
• Citric acid - 1 teaspoon.

Cooking method:

1. Wash the jar and pour boiling water over it, dry it. Put the spices in it according to the recipe, except for grape leaves, salt and citric acid.

2. Wash the cucumbers and wrap each vegetable in a clean grape leaf. Place in a jar of spices.

4. Now drain the water into a saucepan and add salt and 1.5 tbsp. l. Sahara. Boil the brine and refill the jar with it. Pour citric acid on top and twist the workpiece. Turn the lid upside down, wrap with a blanket and leave to cool completely. Store in your usual place.

So, pickles occupy a special place in our diet and are pleased with the fact that they are prepared easily and simply. Therefore, do not be lazy in the summer, so that later you can crunch with such a gourmet all year. And by the way, if you encounter the problem that the banks swell, do not worry, the workpiece can be saved.

Just open the lid and rinse the cucumbers, and then return them back and pour another 1.5-2 tbsp. tablespoons of salt, then cover with plastic lids. True, it is desirable to eat gherkins in the near future.

And that is all! I say goodbye and see you soon!

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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.

Harvesting cucumbers for the winter is a very delicate topic. Any prescription and recommendation on this matter will immediately find its opponents and defenders. On the other hand, this is good: from the many tips and recipes, you can choose the most suitable one and enjoy cucumbers all winter, delighting your family and guests. Well, we will now voice the main postulates of the correct harvesting of cucumbers.

Correct cucumbers

Someone else probably remembers the shelves of Soviet stores, lined with three-liter jars of pickles. The cucumbers in them were so large that they were salted in pieces. But today we all know perfectly well that it is not yellowed giants half a meter long that should be salted, but only tender, small cucumbers. The variety is also important: smooth salad cucumbers tolerate pickling worse, so give preference to their pimply, slightly prickly counterparts.

Cucumbers no longer than 15 cm long, freshly picked from the garden, are ideal for blanks. If you bought cucumbers on the market, soak them in a pot of cold water: they will acquire the elasticity they lost, and at the same time get rid of excess nitrates (you don’t know in what conditions these cucumbers grew). And pick cucumbers of approximately the same size for pickling. Such cucumbers will be salted evenly, and they will look much prettier in a jar.

Cucumbers for blanks should be beautiful. All hooked, yellowed for the time being, cucumbers with skin defects should be discarded without regret. And be sure to make sure that the cucumbers are not bitter, otherwise you will be in for big disappointments.

The right brine

When salting, a lot depends on the brine. It is worth making it a little more concentrated, and the cucumbers will become too salty. If you save on salt, the jar may explode, and the cucumbers will turn sour.

Take only coarse rock salt for pickling cucumbers. Neither iodized nor finely ground "Extra" salt is suitable for salting. For cucumbers that are supposed to be stored in a cold cellar, the brine recipe is somewhat different from the brine recipe, which is poured over cucumbers intended for storage in an apartment.

Many believe that the more garlic, pepper, dill, horseradish, cherry leaves and oak bark are put in the brine, the better. To be honest, this is far from true. All additives increase the risk of getting fermented brine and, as a result, rotten cucumbers and exploding cans. Be especially careful when adding the garlic. Put it in minimal quantities, if you really can’t imagine brine without garlic. And be sure to thoroughly wash both cucumbers and everything that you plan to put in jars with them.

Procedure

So, cucumbers, dill, horseradish and other ingredients are well washed, jars, lids and a seamer are prepared, there is a small saucepan for sterilizing lids and rubber bands for them, and a large saucepan for brine, as well as a kettle of boiling water (or microwave) for sterilization of jars. A few tablets of aspirin will not hurt either - only Russian, not flavored and effervescent, but the simplest. Those who are frightened by horror stories about the transformation of aspirin in jars into "phenolic compounds" will be interested to know that aspirin itself is a phenolic compound. And, nevertheless, it is widely used for the prevention of cancer, cardiovascular diseases, thrombosis, atherosclerosis and as an effective antipyretic. But if you have a prejudice against aspirin, an allergy to acetylsalicylic acid, gastritis, an ulcer, or problems with the pancreas, then you can safely replace it with vinegar.

Cucumbers are laid out in sterilized jars along with horseradish leaves, cherries, black currants, a few peppercorns, dill umbrellas and (if any) a piece of oak bark. If desired, garlic is added, but in very moderate quantities. Do not stuff the cucumbers too tightly: the brine should wash them from all sides. Aspirin is added to the jar: 1 tablet per liter jar, 2 tablets per 2 liter jar, etc., and everything is poured with boiling brine. The brine for this salting method is not very concentrated: take a spoonful of salt without a slide per liter of water. The lids with rubber bands are boiled for about ten minutes, after which they are taken out with tweezers, the jars are “rolled up” and wrapped in a blanket. In a blanket, turned upside down, the jars should stand until the next morning. If nothing has leaked, and the cucumbers look smart green - everything is in order, you can take the jars to the cellar. This method is the simplest: cucumbers are poured only once, they stand perfectly in a cold cellar all winter and they turn out crispy and very tasty.

If there is no cellar, and it is supposed to store cucumbers at home, the brine is made more concentrated: 1.5-2 tablespoons of salt per liter of water. At the same time, simple boiling water is poured into jars filled with cucumbers and other ingredients 2-3 times for 15 minutes, and only after that brine is added. In such a brine, it is supposed to add sugar (2 tablespoons per liter) and vinegar (on a three-liter jar already filled with brine - a teaspoon of essence). But this already turns out to be more likely not a pickle, but a marinade. In addition, the taste of cucumbers in vinegar is completely different, and many do not like it too much.

Each housewife has her own method of harvesting cucumbers, and the reference recipe for crispy pickles has not yet been registered. Maybe he is known to you? Then share!