Pickling cucumbers like a monastery for the winter. The most delicious pickled cucumber recipe

Not all varieties of cucumbers are suitable for canning. There are some that are intended exclusively for salads. In canned form, they are poorly preserved and are not very tasty. These varieties include, for example, Agat, Adam, Aelita, Biryusa, Izyaschny, Saltan. Salad varieties of cucumbers can be recognized by their smooth skin without pimples.

Among the most famous varieties of cucumbers, ideal for canning, are three ancient varieties: Nezhinsky, Muromsky, Vyaznikovsky. Among the achievements of breeders in recent years, the following varieties stand out: Bochkovoy salting, Vodoley, Vodograi, Zasolochny, Nezhenka, Nosovsky, Rodnichok, Ratibor, Solovey, Khrustashchiy, Era, Etap. All of them are also recommended for canning.

Before canning, cucumbers must be carefully selected. They must be fresh, undamaged, bright green (for some varieties green with a white side), without yellowness, and identical in size. Cucumbers need to be washed, soaked in cold water for 6-8 hours, during this time you need to change the water 2-3 times, then rinse thoroughly again.

To pickle cucumbers according to the first recipe, we will need a wooden barrel, a wooden circle and a bend. New, unused barrels and wooden mugs for pressing are prepared in advance; this can take more than two weeks.

The barrel and circle are first scalded, then filled with cold water and soaked for two weeks. Then rinse thoroughly, first with hot and then with cold water without using soap or cleaning agents. This is necessary to swell the barrel (otherwise it will leak) and wash out excess tannins (otherwise the product inside the barrel will turn brown).

Instead of a wooden mug for pressing, you can use an enameled (without chips or damage) or stainless steel pan lid, as well as a wide and thick flat plate.

Stones - granite, flint, pre-washed and poured with boiling water - are suitable as oppression. Limestones should not be used, as when interacting with brine they form harmful compounds. Instead of stones in apartment conditions, you can use a glass jar filled with cold water, or a weight wrapped in cling film so that the metal does not interact with the brine.

It is better to use clean spring or drinking water - boiled and cooled.

Cucumbers pickled in a barrel

You will need: wooden barrel, wooden circle, oppression

For 1 barrel with a capacity of 50 l:

Cucumbers 4 buckets with a capacity of 10 liters (the number of cucumbers is given in liters, not in kilograms, since it is more convenient to calculate the required number of cucumbers to fill the barrel)

Dill stems with umbrellas 2 kg

Garlic 300 g

Horseradish root 300 g

Horseradish leaves 300 g

A mixture of oak leaves, cherry, black currant, tarragon in any proportions 300 g

For the brine:

Cold water 25 l

Coarse salt 2 kg

1. Prepare the brine: dissolve salt in water and mix.

2. Peel the garlic. Wash the horseradish root and cut into slices. Wash the leaves. Divide the garlic, dill, horseradish and leaves into three parts.

3. Place the first part on the bottom of the prepared barrel. Next, lay out the cucumbers in dense layers, layering them with spices (use the second part). Cover the last layer of cucumbers with the remaining spices.

4. Pour brine so that it covers the cucumbers. Place a wooden circle and place pressure on top.

5. Keep the barrel in a relatively warm place (no higher than 20 °C) for 1-2 days, then put it in a cellar or on a glacier, where it is stored. The storage temperature should be positive.

Cooking time: 2 hours + exposure for at least 1 week.

Pickles

Cucumbers 4 kg

Hot pepper (red) 2 pcs.

Garlic 2 heads

Horseradish leaves 2 pcs.

Cherry or black currant leaves 4 pcs.

Black peppercorns 2 tsp.

Bay leaf 8 pcs.

Cloves 8 pcs.

For the marinade:

Water 10 glasses (2 l)

Coarse salt 6 tbsp. l. (150 g)

Vinegar 9% 2 cups (400 ml)

Sugar 4 tbsp. l. (100 g)

2. Prepare the marinade: mix water, salt, sugar and vinegar, bring to a boil.

3. Rinse the hot peppers.

4. Peel the garlic.

5. Chop the horseradish leaves, leave the remaining leaves whole.

8. Place half the specified amount of peppercorns, cloves, bay leaves and herbs on the bottom of the jars. Then, alternating, place cucumbers and garlic cloves. Add a pod of hot pepper to each jar. Place the remaining herbs and spices on top.

9. Pour in the marinade to the very top so that no air remains, cover the jars with lids.

10. Sterilize jars. After sterilization, seal the jars hermetically, turn them over, and cool. Store in a cool, dark place.

Cooking time: 2 hours + ready from 3 days.

Cucumbers with red currants

You will need: a machine for rolling lids, glass jars, lids

For 6 l (2 cans with a capacity of 3 l):

Cucumbers 4 kg

Red currant berries 1 kg

Garlic 1 head

Dill stems with umbrellas 100 g

Cherry and black currant leaves 4 pcs.

Black peppercorns

Cloves 8 pcs.

For the brine:

Water 10 glasses (2 l)

Coarse salt 4 tbsp. l. (100 g)

Sugar 2 tbsp. l. (50 g)

1. Sort the cucumbers, rinse, soak in cold water for 8 hours, during this time change the water 2-3 times, then rinse thoroughly again.

2. Prepare the brine: dissolve salt and sugar in water, bring to a boil.

3. Peel the garlic.

4. Rinse the berries in cold water and remove twigs.

5. Rinse cherry and currant leaves in cold water.

6. Cut the dill crosswise into pieces no longer than 5 cm.

7. Sterilize jars and lids.

8. Place half the specified amount of dill, peppercorns, cloves, and leaves on the bottom of the jars. Then, alternating, place cucumbers, currants and garlic cloves. Place the remaining herbs and spices on top.

9. Pour in boiling brine and cover the jars with lids. Sterilize jars.

10. After sterilization, seal the jars hermetically, turn them over, and cool.

Store in a cool, dark place.

Cooking time: 2 hours + exposure for 3 days.

Oleg Olkhov

Dear Universe! Please make sure that in spring and summer there are 30 hours in a day, and in winter 18 is enough;) Well, in fact, there is so much you want to do, but you can’t squeeze all your cravings into the usual 24 hours.
The picture outside the window is constantly changing - I photographed something like this, didn’t have time to show it, look, and after a couple of days it’s no longer relevant... Time just flies at a crazy speed - it would seem that snowdrops bloomed just recently, but now The daffodils are fading, the peach and apricot blossoms have been replaced by cherries and pears, and the strawberries are already in full bloom. And soon all this will begin to bear fruit sooner) and the time for preparations will come, and then autumn is just around the corner)
I’m one of those people who just can’t give up preserves - no one can convince me that store-bought canned food tastes better, and there’s no point in wasting precious time on salting, fermenting, pickling, etc. We have always loved pickled cucumbers, pickled tomatoes, sauerkraut, salted and pickled mushrooms, etc. etc., therefore, despite the fact that the Kuban winter is not at all as long as the northern one, and the season for fresh vegetables is much longer, there will be preparations in my pantry! And for those who, like me, cannot imagine their table without crispy cucumbers and fragrant strawberry jam, I’ll tell you about Oleg Olkhov’s book “Monastic Preparations”. I already talked about one of O. Olkhov’s books recently, so I won’t talk at length about the author, I’ll just say that I really like his recipes, so I took the book about preparations without hesitation. I’ll say right away - if you want to find some newfangled recipes here, then this book is not for you - there are no pickles, no chutneys, or other exotic things here. There are well-known, good recipes - jam from cherries, raspberries, plums, etc. Pickled apples and berries, salted and pickled vegetables, marshmallows, salted saffron milk caps and milk mushrooms, pickled mushrooms. Many of the recipes are well known and practically no different from those that my mother and grandmother used, which I use to cook, and which have never failed.
As in other books by O. Olkhov, this one contains not only recipes, but also a story about fasting and holidays that fall in the summer, about the dishes that are associated with them. “This book, in fact, is about Lenten table dishes, which we often eat during the days of Petrov and the Dormition fasts. After all, in July and August, not all vegetables are ripe, young apples are not blessed, so we are content with soaked apples and pears from the previous harvest and pull them out cellaring the last jars of pickles, tomatoes, peppers, mushrooms to make room for preserving the new harvest."
The book has three sections: Introduction (about church holidays)
Preparations from vegetables and mushrooms (30 recipes)
Berry and fruit preparations (17 recipes)
As in other books by the author, there are very beautiful photographs not only of dishes, but also of churches and monasteries. In general, I recommend it to everyone who deals with preparations
And a few spreads:

No one will argue that the taste of any dish depends, first of all, on the quality of its ingredients. So pickled cucumbers for the winter, the recipes for which we will present to you, turn out fragrant and crispy, provided that their variety is pickled. In addition to pickling varieties, there are salad, universal and hybrid varieties, so before using greens, you should decide on your goals.

Canning cucumbers becomes a pleasure when we know all the secrets and subtleties of the process. For example, how to roll up pickled cucumbers for the winter so that they retain their crispness? The subtleties here are in the selection of the variety of cucumbers, herbs and spices, which come only with experience. Or how to quickly pickle cucumbers so as not to bother in the kitchen all day? Completely different technology and approaches!

Instant pickled cucumbers mean that the recipe is simple and with quite the expected result! Let's look at this recipe for canning pickled cucumbers in liter jars. The Monastyrskie variety of greens, which is considered the best for pickling and salting, is perfect for this recipe. Cucumbers of this variety are dark green in color, have longitudinal light stripes and large tubercles with black spines. Their pickling characteristics: bright aroma and crunchiness.

Sweet pickled cucumbers “Monastic”

Ingredients

- how much + -
— greens, umbrellas with seeds + -
Cherry leaves - 4-5 pcs. per jar + -
- 2 pcs. per jar + -
— 3 peas per jar + -
— 1 large clove each + -

For 1 liter of marinade:

- 2 tbsp. l. + -
- 2 tbsp. l. + -
— 1-2 tbsp. l. (taste) + -

Preparation

Wash the cucumbers thoroughly, fill with cold water and leave the fruits to saturate with moisture for 2 hours.
While the greens are soaking, we clean the jars with soda, rinse them thoroughly and sterilize them. We also sterilize the lids of the jars.
We sort out the greens and wash them thoroughly. Place in jars, don’t forget about the garlic. The volume of greens should not exceed 10% of the volume of a liter jar. We don't add any spices yet.
We place the cucumbers in the container vertically, tightly, but with some freedom.
Bring filtered (preferably spring) water to a vigorous boil, pour sugar and salt into it, dissolve it and pour the cucumbers in jars with this boiling solution. Cover with lids and let stand for 10 minutes.
We drain the water from the cans back into the pan, using special perforated lids made of dense polyethylene for convenience. We add more water there at the rate of 100 g per one liter jar - this is a reserve for the volume of water that the greens and herbs have absorbed. In this second water we put the spices according to the recipe for each glass unit - peppercorns and bay leaves. Boil for 5 minutes and remove the spices with a slotted spoon.
Fill the greens in jars with boiling saline solution, not adding a little to the edges of the container. Pour 1-2 tbsp into each jar. vinegar (according to your preference) and add the remaining boiling marinade.
Close the lids and seal them tightly.
We turn the jars upside down, place them on a hard surface covered with film (just in case) and cover them with a warm blanket for pasteurization. After cooling, place it in the preservation storage area.

You can see that this recipe for canning cucumbers is really quick and not troublesome. Every year you will improve this recipe, adding something of your own. Double filling with marinade and pasteurization under a blanket saves the preserved food from spoilage. Do not doubt!

Now let's look at how to preserve cucumbers for the winter without vinegar. Many people cannot eat dishes with vinegar for health reasons, and some simply do not like pickled cucumbers. In this case, we can either roll up sour (barrel-type) greens, or replace vinegar with vodka, with the addition of a large amount of garlic as a preservative. Of course, there are intermediate options that are the “secret weapon” of the most experienced masters. Let's take a brief look at the recipes for all three options.

How to preserve cucumbers with vodka

Vodka (certainly proven, of good quality and without additives) is a preservative, along with garlic. The snack turns out wonderful - with the same vodka! But we are for sobriety, please note! The canning process is simple, but the result is excellent both in taste and crispness, and in the reliability of seaming.

We calculate the ingredients for 2 kg of small cucumbers. So, for the marinade we need: 2 tbsp. salt and the same amount of sugar, 2 heads of garlic, 1 tsp. citric acid, 50 g of vodka and 1.5 liters of filtered water.

We choose greens according to our taste preferences: dill with umbrellas, leaves of cherry, currant, oak, horseradish (and roots too), tarragon. Spices – also according to preferences, who likes what.

Wash the cucumbers and soak for a couple of hours. If the greens are very fresh (straight from the garden), then there is no need to soak them. We sterilize the three-liter jar, as well as the lid. We put in it the washed greens, peeled garlic (you can cut the cloves in half), spices and, in fact, our small green fruits. We try not to fold them, but to “arrange them like a soldier.” This is the first stage.

At the second stage, cook the marinade with salt, sugar and citric acid and pour boiling water into our jar of greens. Wait 10 minutes and pour the brine back into the pan. As soon as the drained brine begins to boil vigorously, fill the greens with brine again, add vodka to it and roll up. All! You can even do without pasteurization under a warm blanket, but this is at your discretion.

Canning barrel type cucumbers

This method consists of first pickling the cucumbers in a saline solution for 2-5 days, and then boiling this brine solution and pouring the jars with cucumbers three times. A simple process, really. The only subtlety is not to “over-acidify” the cucumbers in a warm place.

For 5 kg of pickling cucumbers, we will need herbs: dill with umbrellas and seeds, horseradish leaves and roots, blackcurrant, oak and horseradish leaves, garlic, and others to your taste. Spices include allspice in peas, bay leaf and, if desired, 1 pod of chili pepper.

Preparation

We wash the cucumbers and greens. Place in jars, alternating greens with layers of greens, starting with the greens and ending with them. We also add garlic and 2-3 rings of capsicum along with seeds to each jar.
We prepare the brine with salt at the following rate: for 5 liters of water – 350 g or 12 tbsp. salt. We also pour peppercorns and lavender leaves into the solution. Stir everything until dissolved, boil and pour the boiling solution into the prepared jars. Leave at room temperature for three days for pickling. Cover with lids loosely.
After 3 days, pour the brine into a saucepan, and wash the cucumbers and herbs with boiling clean water. Those. Fill it with boiling water twice and pour it into the sink. For the third time, fill the cucumbers with boiling brine, which was drained from the jars.
We roll up the sterile lids, carefully turn the jars upside down and wait for them to cool without a warm blanket. Next we move it to a storage location.

Nothing complicated, right? But greens preserved in this way will delight us all winter!

Canning lightly salted cucumbers

This amazing recipe is simple and the results are for kings! The unusual thing is that when seaming we fill the cucumbers with clean water! Let's study the recipe.

We prepare herbs and herbs with spices according to your preferences. That's not what matters in this recipe! Take, for example, the set of spices from the previous recipe. We spread everything, including spices, evenly among jars (any volume, liter ones are also possible).

The brine may scare you, but don't be too scared! The proportions of the brine are as follows: for 3 liters of water, put a full 250-gram glass of salt (with a slide!). Dissolve the salt and bring the solution to a boil, and pour the boiling water over the cucumbers in the jars. Leave for fermented milk fermentation for 2 days.

After 2 days, we pour this concentrated brine into the sink - it has fulfilled its role. And fill the pickled cucumbers in jars with clean, filtered boiling water, immediately close with sterile lids and roll up.
We place the jars in a convenient place with the bottom up and cover with a warm blanket for pasteurization - only for 2-3 hours. Preservation ready for the winter! All that remains is to move it to a permanent storage location.

This recipe guarantees you the taste of lightly salted cucumbers, which will take you back to summer every time - with its pleasant memories of the warm sun and picnics.

Canning cucumbers - the recipes are not complicated. All you have to do is start canning and the excitement will return to you every season of ripening vegetables!

This is an old recipe for pickling cucumbers in a monastery style. If you don’t have red currants, you can safely cook without them by increasing the number of cucumbers. But I still advise you to try and pickle cucumbers with currants - the taste is excellent!

Ingredients for 2 three-liter jars:

4 kg of cucumbers;
1 kg of red currants;
4 things. black currant leaves;
4 things. cherry leaves;
1 large head of garlic;
100 g dill stems with umbrellas;
8 black peppercorns;
8 clove buds.

For the brine:

10 glasses (2 liters) of clean water (spring or filtered is best);
100 g coarse salt (about 4 tbsp.);
50 g granulated sugar (2 tbsp).

Preparation:

Prepare the cucumbers as indicated above: rinse, soak, change the water several times.
We clean the currant berries from the branches. Peel the garlic and divide it into cloves. Cut the dill branches into strips approximately five centimeters in length. Divide the cherry and currant leaves one at a time. Wash all the ingredients well and let the water drain.
Scald the jars and lids with boiling water. Prepare the brine: pour clean water into a saucepan, add salt and sugar, mix. Let's heat to a boil.
Place half of the ingredients in each jar: dill, peppercorns, clove buds, currant leaves, cherries. Then comes a layer of cucumbers, put currants and garlic cloves on it. We alternate the layers almost to the top of the jar. Cover with the remaining dill.
Pour hot brine into jars. Cover with lids.

Note to the housewife: To be safe, the jars can be sterilized in a saucepan for 8-10 minutes. But I often cook without sterilization, and everything turns out great, the cucumbers don’t explode.
Roll up the jars with a key and turn them over. Let's check if the liquid is leaking. Then wrap it in a warm towel or blanket.

After cooling, we transfer our pickles to a cool place. After about three days, the cucumbers can be served.

Monastery-style cucumbers for the winter by simple pickling

Ingredients for 1 three-liter jar:

1.5 kg of cucumbers;
2 pcs. large horseradish leaves;
2 pcs. black currant leaves;
2 pcs. cherry leaves;
1 sprig of tarragon;
5 cloves of garlic;
5-6 dill umbrellas;
1 small pod of hot red pepper;
3 tbsp. l. rock salt;
1 liter of clean water.

Preparation:

Horseradish leaves give cucumbers their strength. But, since all the power of horseradish leaves is in the petioles, we remove the leaf blade and cut the petioles into pieces about 10 cm long. Let’s take umbrellas from dill, since the whole aroma of dill is in the umbrellas. You can also take dill stems.
Scald the jars with boiling water. In each three-liter jar we will put 3 horseradish petioles, a pair of dill umbrellas, a sprig of tarragon, 2 currant leaves, 2 cherry leaves, 3 pieces of hot pepper, 5 peeled cloves of garlic.
For every 3 liter jar we need 3 tbsp. heaped tablespoons of rock salt. First dissolve the salt in a small amount of hot water. Let it cool while we assemble the jars.
We fill the jars tightly, but without force - cucumbers, horseradish stalks, garlic. There should be a small space between the cucumbers so that they are well salted. Cut the garlic in half lengthwise.
Fill the jar with cucumbers up to the shoulders. Place tarragon, dill umbrellas, hot pepper, and dill sticks on top. Fill it about halfway with cold, unboiled water. The water is clean and potable. Then pour in the cooled saline solution. Add cold water to the very top.
Place each jar in a deep bowl so that the brine does not escape. Leave at room temperature for three days. The cucumbers should sour. Do not be alarmed by the cloudy appearance of the brine and the corresponding smell - this is how it should be.
After 3 days, close the lid with holes and pour the brine into the pan. Put it on the fire, bring it to a boil and cook for just a couple of minutes. Then pour the hot brine into the jar again with a ladle. The brine should reach the very top of the jar. If suddenly there is not enough, add boiling water.
Cover with a nylon lid and store in a cool place. In two days, the pickling for the winter will be completely ready. The cucumbers will turn out so tasty, they look like barrel cucumbers.

Bon appetit!!!

As part of the “Best City on Earth” festival, a unique celebration of monastery products will take place. The ancient traditions of monastery cuisine are observed to this day; not a single task begins without the prayer and blessing of the abbot. Monastic products are ideal not only for Orthodox Christians, but also for lovers of pure products, grown and made by hand and with love. You can immerse yourself in the atmosphere of the blissful monastery cuisine and stock up on environmentally friendly products on July 6 at the Tsaritsyno Museum-Reserve.

The educational program of the holiday of monastic products includes tastings and acquaintance with the centuries-old traditions of procurement and production of monastic products. Traditional products of monastic cuisine will be presented by the St. Danilov Monastery (Moscow), the Trinity-Sergius Lavra (Sergiev Posad), St. John the Baptist Monastery (Astrakhan) and other monasteries. The famous Lavra kvass and honey cakes, Athonite bread and pies, honey - this is only the beginning of the list of products that have long been associated with monastic traditions.

Monastic kitchen

Monastic products of the St. Danilov Monastery

The courtyard of the St. Daniel's Monastery in the Ryazan region (the monastery of St. Sergius of Radonezh) is famous for its fireweed honey, which is obtained from the nectar of fireweed flowers (fireweed). Near Ryazan, the monastery has its own apiary, where they produce this honey, which has anti-inflammatory and soothing properties. Propolis and bee pollen are also produced there. Based on honey, honey cakes are baked and a non-alcoholic version of mead - meadovarus - is brewed.

Monastic products of the Trinity-Sergius Lavra

The Trinity-Sergius Lavra, in turn, is famous for its monastery bread. In the bakery on the territory of the Lavra, bran, yeast-free bread is baked, which has its own special taste. It is offered to the inhabitants of the monastery in the fraternal refectory and in the refectory chamber intended for pilgrims.

Monastic products of St. John the Baptist Monastery

St. John the Baptist Monastery will bring rare homemade cheese and wine to Muscovites. The monastery cheese, which has an extremely pleasant taste, is prepared in its own courtyard - the monastery. Its production is unique and completely manual. Only one novice works on making the monastery cheese. There is also a wine shop in the courtyard, where the monastery wine is produced, which is made according to old Russian recipes, is completely natural and has a rich taste. It is also produced by only one novice.

In the old days they said: Monastic means good. This is due to the special attitude of the monks to work, as one of the tools for saving the soul; not a single thing begins without the prayer and blessing of the abbot. Therefore, an Orthodox monastic product is, first of all, a product produced with love and prayer, it is a product with a soul. Consequently, monastery cuisine has a beneficial effect on both the physical and mental state of a person. Here are some simple recipes from monastery cuisine.

Monastic cuisine recipes:

Salted cucumbers

Ingredients:
2 kilograms of fresh cucumbers
3 tablespoons salt
2 liters of water
Garlic, dill, horseradish leaves, currants, cherries
Preparation
First, let's prepare the greens - dill, horseradish leaves, cherry leaves, currant leaves. Cut them into large pieces and put them in a jar. Then we chop the garlic and also put it in a jar at the bottom. After that, take a cucumber, cut off the ends on both sides, cut the cucumber in two places in the middle and put it in a jar. You need to take coarse salt, rock salt. Take three full tablespoons of salt and sprinkle on the cucumbers. Fill the cucumbers with cold water (preferably from a well). After this, cover the jar with gauze and leave for two days so that the cucumbers sour. On the third day, drain the brine, boil it, then pour the hot boiling brine over the cucumbers. Cover the jar with a lid - iron or plastic. You need to store jars in a cool place!

This method of salting has a number of advantages. Firstly, the jars do not need to be sterilized, secondly, there is no need to add vinegar, and most importantly, these cucumbers turn out crispy and taste very similar to barrel cucumbers.

Apples stuffed with cottage cheese

Ingredients:
2 kg of apples, 700 g of cottage cheese, 200 g of raisins, 200 g of nuts, 100 g of granulated sugar, 3 eggs, 1 teaspoon of starch.
Preparation
Cut each apple into two halves, remove the core and part of the pulp. Fill the halves with curd filling, place on a greased baking sheet and bake in the oven for 10 - 15 minutes. Minced meat: grind cottage cheese, mix with raw eggs, granulated sugar, starch, raisins, finely chopped nuts.

Tomato prison

Ingredients:
1 liter of tomato juice, three-quarters of a glass of finely chopped black bread, half a glass of grated celery root, half a head of garlic, 1 teaspoon of coriander, 1.5 teaspoons of salt.
Preparation
Grind the garlic and coriander with salt, mix with the remaining ingredients, and pour in tomato juice.

Monastic chicken

Ingredients:
1 head of cabbage, 3 eggs, 200 g of milk, salt to taste.
Preparation
Chop the head of cabbage not very finely, put it in a clay pot, pour in eggs beaten with milk, add salt, cover with a lid and put in the oven. Cabbage is considered ready when it turns beige in color.

Pudding

Ingredients:
1 cup rice, 2 cups water, 3 cups milk, 7 apples, 6 tbsp. l. sugar, 4 eggs, 4 tbsp. l. butter or margarine, 2 tbsp. l. sour cream, crackers.
Preparation
Sort the rice, rinse and cook a viscous porridge. Cool the finished porridge, mix with yolks, ground with sugar, add finely chopped apples, beaten egg whites, mix.
Grease a baking sheet with oil and sprinkle with ground breadcrumbs. Place the prepared mixture on a baking sheet, level the surface, brush with a mixture of eggs and sour cream and bake in a hot oven.
Serve the pudding with any jam.

Monastic meal in the 18th - 19th centuries

The Spaso-Yakovlevsky Monastery had an extensive subsidiary farm, thanks to which the monastic meal was provided with vegetables, fruits and dairy products.

In the monastery garden in the 18th - 19th centuries. raised:

vegetables - cucumbers, carrots, beets, rutabaga, horseradish, cauliflower and cabbage, black and steamed radishes, onions and potatoes (the latter began to be cultivated in the mid-19th century);
legumes - peas and beans;
greens - lettuce, parsley, parsnips and spinach.

As you can see, the assortment of vegetables and herbs was quite extensive, and the significant scale of garden farming is eloquently evidenced by the fact that in the middle of the 19th century. in the monastery there were two vegetable gardens, in which, in total, there were about two hundred ridges.

At the turn of the 18th-19th centuries, after a radical redevelopment of the territory, a large garden was laid out in the monastery. Only in the first decade of the 19th century. it was planted:

more than 500 apple trees;
200 cherries;
almost 300 plums;
and many black currant bushes.

The monastery had a barnyard where cattle were kept. From here milk, sour cream and butter were supplied to the monastery table, and meat products were supplied to the guests and workers of the monastery for meals.

Meanwhile, the bulk of food had to be purchased. Judging by the receipt and expenditure books, the most purchased items were flour, cereals and fish:

The monastery purchased rye and wheat flour for baking bread. Pies were baked and pancakes were made from wheat flour, and jelly was made from pea flour and oatmeal.
Porridges and stews were made from cereals, and they were also used to make fillings for pies. The most common cereal varieties were millet and oatmeal, buckwheat and rice, pearl barley and semolina.
Eating meat in the monastery was prohibited by statute, but a variety of fish dishes were prepared in large quantities. The fish for the monastery meal were caught in the lake by the monastery servants, but they were mainly purchased from fishmongers.

The following types of fish are named in the documents: sterlet, sturgeon, beluga, burbot, pike perch, stellate sturgeon, navaga, catfish, tench, bream, pike, ide, crucian carp, perch, ruff and roach. The most expensive varieties of fish went for 40-30 kopecks per pound (400 grams), the cheapest - for 2-3 kopecks. The monastery bought fish in large quantities, for example, in 1852, about 170 pounds of fresh fish were purchased, in 1875 - more than 100 pounds (1 pood - 16.4 kg). Beluga, stellate sturgeon, pike perch and sturgeon were also purchased salted and lightly salted. Along with fresh and salted fish, the monastery purchased red and pressed caviar. Especially a lot of pressed caviar was bought in the middle of the 19th century, so in 1852 more than 10 pounds of it were purchased.

Huge quantities of vegetables were purchased at the end of summer - beginning of autumn cucumbers and cabbage for pickling for the winter. It is known that the monastery cuisine was distinguished by a variety of mushroom dishes; it is no coincidence that both fresh and dried mushrooms were so often purchased. We regularly bought a variety of spices, namely: mustard, pepper, horseradish, vinegar. We also purchased seasonings: cinnamon, vanilla, cloves, bay leaf; from dried fruits - raisins and prunes.

Special mention should be made about drinks. The most common and favorite monastic drink was kvass, for the preparation of which malt was used. Every year the monastery purchased dozens of pounds of malt. Honey was bought in large quantities, on the basis of which sbiten and mead were prepared. Traditional Russian drinks in the second half of the 19th century were gradually replaced by tea, which over time firmly entered into monastic use.

An idea of a monastic ceremonial dinner in the mid-19th century. allows us to compile a list of dishes that were served on November 27, 1850, the day of celebration of the memory of the founder of the monastery.

The list of foods on the holy holiday. Jacob 1850 November 27th day

For a snack at the top
1. 3 kulebyaki with minced meat
2. 2 steamed pikes on two dishes
3. Jellied perch with minced meat on two dishes
4. Boiled crucian carp on two dishes
5. Fried bream on two dishes
In the brother's meal for lunch
1. Kulebyaka with porridge
2. Pressed caviar
3. Lightly salted beluga
4. Botvinya with salted fish
5. Cabbage soup with fried fish
6. Fish soup made from crucian carp and burbot
7. Pea sauce with fried fish
8. Fried cabbage
9. Dry bread with jam
10. Canpot made from apples
Snack for the white clergy
1. Caviar and white bread on 17 dishes
2. Cold golovizka with horseradish and cucumbers on 17 dishes

Since, starting from the middle of the 18th century, the Yakovlev monastery was by no means in poverty, the monastery meal was distinguished by both the quality of products and the variety of dishes; the monastery itself was famous for its hospitality and hospitality - the food here was very tasty.

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 prepare them. However, preparing a delicious snack is not so easy. This requires talent and, of course, delicious pickled cucumber recipes, which you simply cannot do without.

Preparing cucumbers for the winter is a delicate matter. You can find many recommendations in the literature. And there are many delicious recipes for pickled cucumbers. Each of them has its supporters and opponents. And yet each of them is right in their 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 of proper salting. We'll talk about them now. For harvesting, you need to choose the right cucumbers. The type of vegetable is not so important, but the size does matter. For pickling, it is best to use small cucumbers. It is better to choose pimply ones with small spines. Cucumbers must certainly be fresh; if they have been in the refrigerator for a while, then it is better not to take such vegetables. In the market for pickles, you need to choose smooth cucumbers of 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 pickling.

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

Good pickle

Much of the salting process depends on the brine. If it is too concentrated, the cucumbers will lose their taste. A small amount of salt will lead to fermentation of the solution. To prepare the brine, you need to use coarse rock salt. Fine “Extra” or iodized ones are not suitable.

When choosing delicious recipes for pickled cucumbers, you should also consider the location of future storage of the preparations: an apartment or a cold cellar.

Carefully add garlic, dill stems and seeds, horseradish, peppercorns and other spices. All sorts of additional components increase the likelihood of spoiling the taste. Before adding, all herbs must be thoroughly washed.

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 seaming. In the meantime, you can prepare the jars. They must be thoroughly washed with soda and sterilized along with the lids. Some people recommend using aspirin tablets for pickling. Whether it's worth doing is up to you to decide. Next, place the cucumbers in clean jars, after rinsing 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, an umbrella of dill. In principle, it is possible to use other spices. It all depends on the recipe you choose. Delicious pickles are a very individual concept; many housewives also add garlic to the pickles.

Recipe for the most delicious pickled crispy cucumbers

For a three-liter jar you will need:

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

Place washed cucumbers and spices in sterilized jars. Pour water into a separate bowl and dissolve the salt in it, after which it is better to drain the liquid so that there is no sediment. Pour cold brine over the cucumbers. 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 ferment. It is worth noting that during the process the brine will come out from under the lid, so you can place a plate under the jar. This recipe for delicious pickled cucumbers cannot be called quick. Vegetables will be ready only after 2.5 months. During storage, the brine in jars may become slightly cloudy, but there is nothing to worry about. The cucumbers will still be crispy and tasty. Sealing can be stored for up to two years.

Rolling with barrel flavor

Many people only recognize pickles that have a barrel flavor. These are the kinds of preparations that our grandmothers and great-grandmothers once made. Of course, nowadays no one has been making preparations in barrels for a long time, 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 pickled cucumbers for the winter with a barrel flavor.

Ingredients:

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

Place the washed cucumbers in any suitable container or pan, soak them for 3 hours (or overnight) in cold water. We wash and chop all the greens well, add chopped garlic and mix all the spices. Next, pour a third of the mixture into the bottom of the jar. Now you can add cucumbers. Place the rest of the seasonings in the middle of the container and on top. We prepare the brine according to the standard recipe at the rate of 3 tablespoons of rock salt per three-liter jar. Pour it over the cucumbers, then 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, drain the brine, which we then use for pickling. Bring it to a boil and let it cool. And only refill the cucumbers with cold ones. We seal the jar while hot and store it in a cool place. As you can see, the recipe for delicious pickled cucumbers for the winter is quite simple and does not require much time.

"Long-lasting" cucumbers

To prepare a three-liter jar you should take:

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

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 put cucumbers on top in rows. In order to accurately maintain the proportions for preparing the solution, you need to pour water into a jar of cucumbers, and then pour it into a separate container.

This way you will determine exactly how much liquid you need. Dissolve salt in cold water. Then pour the brine over the cucumbers. We seal the top of the finished jar with a boiled nylon lid. Next, the pickle needs to be sent to ferment in a cool place. This simple recipe for delicious pickles allows you to get the finished product in 2.5 months. But after three or four days you can taste lightly salted cucumbers. If you don’t have a cellar or basement, you can store jars in the refrigerator, but then you need to use liter jars. It is important to maintain the proportions correctly. There is a tablespoon of salt per liter jar.

Pickles with oak leaves

We offer for your consideration another recipe for very tasty pickled cucumbers.

Ingredients for two three-liter jars:

If you take young vegetables, then three kilograms is enough.
You will need approximately 5 liters of brine. You need to prepare it at the rate of 1.5 tbsp. l. salt per liter of liquid.
We take no more than 3-5 horseradish leaves.
Currants of any variety - 20 leaves.
Cherry (young leaves) - 15 leaves.
Oak leaves (for a crispy crust) or walnut - 10 pcs.
5 dill umbrellas are enough.
It is important not to overdo it with red hot pepper - 4 pods.
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 the right varieties of vegetables. For this purpose, it is better to use cucumbers with pimples and thick skin. In addition, you need to put horseradish root or leaves, as well as oak or walnut foliage.

We thoroughly wash all spices, as well as vegetables. 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. This will also help make the cucumbers crispy.

After the preparatory stage, completely drain the water and wash the vegetables themselves. Chop the hot pepper and horseradish root. Put the standard ingredients and spices for pickling into the pan, then a layer of cucumbers, then more spices. Add all the vegetables and leaves in this way, alternating layers.

Dilute salt in cold purified water and pour the solution into the pan. 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 to the top and are well salted. In this form, we leave the workpiece at room temperature for two to five days (it all depends on the room temperature).

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

Place the cucumbers in sterilized, clean jars. Boil the brine and pour it over the workpiece. Leave the jars in this form for fifteen minutes. Next, drain the liquid again. In general, you need to fill the cucumbers with brine three times, and the third time, seal the jars with clean tin lids. Turn the containers upside down and let them cool. As with other types of preparations, 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 that can be stored in a pantry in an 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 clear, and sediment will appear at the bottom of the container.

Pickling cucumbers with tomatoes

As we already mentioned, you can use a variety of recipes for pickling. Delicious ones can be prepared together with tomatoes. Thus, you can immediately get two salted vegetables in one jar.

Ingredients:

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

Before starting cooking, sterilize the jars. You can do this for a couple. To do this, put a pan of water on the fire, and place a wire rack over the liquid, on which the jar will be placed upside down. Ten minutes is enough to process the container in this way. The cucumbers must first be soaked in water for a couple of hours, then rinsed in water and cut off the ends on both sides. Next, wash the tomatoes. Now you can put it in the jar in layers: greens, cucumbers, tomatoes. And add bay leaf and pepper on top.

Place an enamel container with liquid on the fire. As soon as it boils, pour it over the vegetables and leave to steep for 15-20 minutes. Next, pour the water into the bowl. To make the process easier, you should purchase a plastic lid with holes. This simple accessory makes the task a lot easier. Bring the water to a boil and fill it again. Add vinegar to the jar and roll it up. To cool, place the container in a warm place, wrapped in a blanket. After the jars have cooled completely, we transfer the preservation to a place for further storage. Many housewives believe that this is the recipe for the most delicious pickled cucumbers and tomatoes.

"Cold" pickled cucumber recipe

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

Ingredients for a three-liter jar:

Dill - 2-3 umbrellas are enough.
Oak leaves for a crunchy effect - 4 pcs.
Cucumbers - 2.5 kg.
Cherry leaves - 3 pcs.
The same number of currant and grape leaves - 3 pieces each.
Garlic (no more) - 5 pcs.
Water - 1.5 l.
Pepper - 10 peas.
You shouldn’t experiment with salt, so we take 3 tbsp. spoons.

This recipe allows you to make your own adjustments if, for example, you want to add your favorite spices. This could be tarragon, mint, savory, basil, etc. In order for the finished cucumbers to have a bright green tint, you need to pour 50 grams of vodka into each jar.

We wash the vegetables and herbs, and then put them in jars in layers, with spices on top. We will pickle the cucumbers using cold brine. To ensure that the salt dissolves well, first stir it in a small amount of warm water until completely dissolved, and then add cold water. The finished brine must be filtered, for example, through gauze. Place pepper on top of the greens in the jar, and then pour in the brine. The open container should be left to ferment at room temperature, covering the neck with gauze. Next, we move the jars to a cooler place (no more than +1 degree) for ten days. After this, you need to add brine to the very top and close them with 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 the pickles. But the result is wonderful pickled vegetables.

Ingredients:

Bell pepper - 1 pc.
Cucumbers - 1.4 kg.
Two dill umbrellas.
Garlic - 5 pcs.
Sugar - 2.5 tbsp. l.
A tablespoon of salt.
Water - 1 l.
Vinegar - one tsp.
Black and allspice pepper.
Bay leaf.

We wash the cucumbers, cut them on both sides and soak for two hours. Next, put the spices and vegetables in the jars, add sweet peppers, cut into slices. Bring the water to a boil and pour it into containers. After ten minutes, drain the liquid. Next, take clean water, boil it and pour it into jars. Let the cucumbers steep again. In the third approach, you need to prepare the brine: per liter of water you need to put a tablespoon of salt and 2.5 tablespoons of sugar. Pour fresh marinade into jars and add vinegar. After this, we seal them with tin lids. We put 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 we have given in the article allow you to prepare pickles in different ways; try one of them - and you will certainly receive a lot of praise from your family.

Sweet pickled cucumbers “Monastic”

Ingredients

- how much there is + -
- greens, umbrellas with seeds + -
Cherry leaves - 4-5 pcs. per jar + -
- 2 pcs. per jar + -
- 3 peas per jar + -
- 1 large clove each + -

For 1 liter of marinade:

- 2 tbsp. l. + -
- 2 tbsp. l. + -
- 1-2 tbsp. l. (taste) + -

Preparation

Wash the cucumbers thoroughly, fill with cold water and leave the fruits to saturate with moisture for 2 hours.
While the greens are soaking, we clean the jars with soda, rinse them thoroughly and sterilize them. We also sterilize the lids of the jars.
We sort out the greens and wash them thoroughly. Place in jars, don’t forget about the garlic. The volume of greens should not exceed 10% of the volume of a liter jar. We don't add any spices yet.
We place the cucumbers in the container vertically, tightly, but with some freedom.
Bring filtered (preferably spring) water to a vigorous boil, pour sugar and salt into it, dissolve it and pour the cucumbers in jars with this boiling solution. Cover with lids and let stand for 10 minutes.
We drain the water from the cans back into the pan, using special perforated lids made of dense polyethylene for convenience. We add more water there at the rate of 100 g per one liter jar - this is a reserve for the volume of water that the greens and herbs have absorbed. In this second water we put the spices according to the recipe for each glass unit - peppercorns and bay leaves. Boil for 5 minutes and remove the spices with a slotted spoon.
Fill the greens in jars with boiling saline solution, not adding a little to the edges of the container. Pour 1-2 tbsp into each jar. vinegar (according to your preference) and add the remaining boiling marinade.
Close the lids and seal them tightly.
We turn the jars upside down, place them on a hard surface covered with film (just in case) and cover them with a warm blanket for pasteurization. After cooling, place it in the preservation storage area.

How to preserve cucumbers with vodka

Canning barrel type cucumbers

Preparation

We wash the cucumbers and greens. Place in jars, alternating greens with layers of greens, starting with the greens and ending with them. We also add garlic and 2-3 rings of capsicum along with seeds to each jar.
We prepare the brine with salt at the following rate: for 5 liters of water – 350 g or 12 tbsp. salt. We also pour peppercorns and lavender leaves into the solution. Stir everything until dissolved, boil and pour the boiling solution into the prepared jars. Leave at room temperature for three days for pickling. Cover with lids loosely.
After 3 days, pour the brine into a saucepan, and wash the cucumbers and herbs with boiling clean water. Those. Fill it with boiling water twice and pour it into the sink. For the third time, fill the cucumbers with boiling brine, which was drained from the jars.
We roll up the sterile lids, carefully turn the jars upside down and wait for them to cool without a warm blanket. Next we move it to a storage location.

Nothing complicated, right? But greens preserved in this way will delight us all winter!

Canning lightly salted cucumbers

This amazing recipe is simple and the results are for kings! The unusual thing is that when seaming we fill the cucumbers with clean water! Let's study the recipe.

We prepare herbs and herbs with spices according to your preferences. That's not what matters in this recipe! Take, for example, the set of spices from the previous recipe. We spread everything, including spices, evenly among jars (any volume, liter ones are also possible).

The brine may scare you, but don't be too scared! The proportions of the brine are as follows: for 3 liters of water, put a full 250-gram glass of salt (with a slide!). Dissolve the salt and bring the solution to a boil, and pour the boiling water over the cucumbers in the jars. Leave for fermented milk fermentation for 2 days.

After 2 days, we pour this concentrated brine into the sink - it has fulfilled its role. And fill the pickled cucumbers in jars with clean, filtered boiling water, immediately close with sterile lids and roll up.
We place the jars in a convenient place with the bottom up and cover with a warm blanket for pasteurization - only for 2-3 hours. Preservation ready for the winter! All that remains is to move it to a permanent storage location.

This recipe guarantees you the taste of lightly salted cucumbers, which will take you back to summer every time - with its pleasant memories of the warm sun and picnics.

Canning cucumbers - the recipes are not complicated. All you have to do is start canning and the excitement will return to you every season of ripening vegetables!

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Among the many winter preparations, monastery recipes occupy a special place. As a rule, in monasteries they preserved food throughout the winter in large quantities in oak barrels and tubs, using vegetables from their garden, soft well water, cultivated herbs and aromatic wild plants. Today we will learn how to make monastery-style cucumbers for the winter, the recipes for these preparations are easy to follow, and to prepare several jars of fragrant and crispy greens, just follow all the recommendations.

Crispy cucumbers for the winter without sterilization, monastic style

The most delicious cucumbers are, of course, obtained in an oak bowl. In a city apartment, we use more suitable containers - glass jars. With this method of canning, you can also achieve the amazing taste of salted, pickled and pickled cucumbers, using various spices, herbs, aromatic herbs, and get them crispy and strong. Let's start preparing crispy cucumbers for the winter, monastery-style, without sterilization.

What to take:

The cucumbers are young, with pimples;
Coarse salt, non-iodized – 2 tbsp. l. for 1 liter of filling;
Spices and herbs - garlic cloves, oak, currant and cherry leaves, dill inflorescences, tarragon sprigs, mustard seeds, black peppercorns;
Well or spring water.

Let's prepare a large saucepan for fermentation, a basin, a measuring cup, three-liter glass jars (washed and sterilized), nylon lids, a towel.

Wash the cucumbers well, put them in a basin, add water and leave for three to four hours, rinse, dry on a towel, and trim the ends. Wash the leaves and herbs, dry them, peel the garlic.
Place horseradish, cherry, currant leaves, dill inflorescences, and garlic cloves on the bottom of the pan. Place cucumbers on top of the herbs and cover them with horseradish leaves on top.
Let's fill the pan, not reaching a little to the top, we need to leave room for filling.
Using a measuring cup, pour cold spring or well water into the pan so that the cucumbers are completely covered with liquid.
Let's calculate the amount of salt for the entire volume of liquid, pour a little of it to prepare the brine, dissolve the salt and pour it back into the cucumbers.
Cover the pan loosely with a lid and place it on a tray in a dark, warm (but not hot) place for fermentation. The fermentation process will take about 3-4 days, foam will appear on the surface of the brine, the brine itself will become cloudy, and excess liquid may spill into the pan.
After the foam has subsided, keep the cucumbers in the pan for another day so that they are fully salted.
Then put the cucumbers in a bowl and pour boiling water over them, washing off the white coating, transfer them to prepared glass jars, sprinkle with black peppercorns and mustard seeds.
Strain the brine, boil and carefully pour into jars with cucumbers, close with nylon lids.

Such cucumbers need to be stored in a cold place, and the longer they sit, the “more vigorous” they become. The brine will become completely transparent over time, and a small sediment will settle to the bottom. Then it will be time to try the monastery cucumbers with boiled crumbly potatoes!

Tips for housewives

The quality of any preparation depends on the hardness of the water used; tap water is not suitable for marinades and fillings, because it contains chlorine ions, which leads to softening of vegetables.

You can use spring water, well water, purified artesian water, or, in extreme cases, settled tap water, or even boiled water.

Crispy cucumbers with mustard

According to this recipe, we will prepare monastery cucumbers directly in jars, without first fermenting them. Crispy monastery-style cucumbers with mustard are an excellent appetizer for any holiday table.

What to take:

Gherkin cucumbers;
Salt, sugar - 2 tbsp. l. for 1 liter of marinade;
Table vinegar 9% - half a glass per 1 liter of marinade;
Spices and herbs - oak leaves, canupera, mustard seeds, dill inflorescences, horseradish root and leaf;
Spring or settled water.

Let's prepare three-liter glass jars, lids, a seaming machine, a basin, a saucepan, a towel, and oven mitts.

Wash the cucumbers and dry them on a towel. Wash the herbs and leaves and dry them. Wash the horseradish root, peel it and cut it into slices. At the bottom of the jars we will place oak leaves and dill inflorescences, several circles of horseradish root, and one leaf of canupera. Fill the jar with cucumbers up to the shoulders, cover with a leaf of horseradish.
Boil water in a saucepan and carefully pour in the cucumbers in the jars. Cover with lids, let stand for half an hour, pour the liquid into the pan, measuring its quantity along the way, boil and repeat the hot pouring procedure. After the second filling, let the jars cool slightly, pour the water into the pan again, prepare a marinade from the drained liquid, salt, sugar and vinegar, boil it a little, skimming off the foam.
Place 1 tbsp in each jar. l. mustard seeds and pour boiling marinade to the top. Immediately seal, turn the jars upside down, wrap and let cool completely.

These cucumbers turn out to be very aromatic, sweet and sour, and moderately spicy. A real treat!

Monastery-style sweet cucumbers with Makheev ketchup

For lovers of sweet cucumbers, I can offer another monastery recipe using ketchup. You can use any ketchup, but I really like Makheev, it has a very balanced taste. We will preserve cucumbers in a monastic manner in liter glass jars.

What to take:

Cucumbers of any size;
Onions at the rate of 1 small head per 1 jar;
Salt – 1.5 tbsp. l. for 1 liter of filling;
Sugar – 4 tbsp. l. for 1 l. fills;
Vinegar 9% – 4 tbsp. for 1 liter of filling;
Ketchup “Maheev” – 5-6 tbsp. l. for 1 liter of filling;
Settled or spring water.

Let's prepare glass jars with threaded necks, screw caps, 2 pans, a towel, and oven mitts.

Wash the cucumbers, dry them, trim the ends, and cut them into large circles. Peel the onions and cut into rings. At the bottom of each jar, put onion rings, then cucumber slices, and so, alternating, fill the jars up to the shoulders.
Fill the jars with cold water, almost reaching the top, pour the water into the pan, measure the volume, calculate the amount of salt, sugar, vinegar, ketchup for pouring. Boil water, dissolve salt and sugar in it, add ketchup, simmer for a few minutes, pour vinegar into the marinade. Fill the jars with cucumber and onion rings with hot pouring, not adding a little to the very top.
Place a towel on the bottom of the pan, place the jars, pour hot water up to the hangers of the jars and bring the water in the pan to a boil.
Sterilize the jars for 10 minutes from the moment of boiling, remove them from the water bath and screw on the lids.
Let's turn the jars upside down. There is no need to wrap the jars, just let them cool at room temperature, otherwise excessive heat treatment will lead to softening of the cucumbers.

This roll is one of my favorites; the whole family asks for just such cucumbers for the winter. Sweet cucumbers with “Maheev” ketchup in the monastery style are a very profitable preparation, since not only the cucumbers and onions are eaten, but also the entire filling.

Cucumbers with apple cider vinegar

What to take:

Cucumbers are small, pimply;
Red currant brushes (unripe, so that they are stronger) - 2-3 brushes per jar;
Salt, sugar - 2 tbsp. l. for 1 liter of filling;
Apple cider vinegar – 2 tbsp. l. for 1 liter of filling;
Spices and herbs - 2 leaves of currant, cherry, red rowan per jar, 2-3 buds of cloves, 10 peas of allspice;
Well water or purified water.

Let's prepare glass jars, lids, a seaming machine, a saucepan, and a towel.

Wash the cucumbers, soak them in cold water for a couple of hours, rinse them, dry them on a towel and trim the ends. We sort by size so that each jar contains greens of the same size.
In each jar we throw cloves and pepper at the bottom, arrange the cucumbers, rearranging them with leaves and red currant tassels, fill the jars up to the shoulders.
Boil water and carefully pour into the jars, not adding a little to the very top.
Let the jars sit for 20-30 minutes, pour the liquid into a saucepan, add all the ingredients for the marinade - salt, sugar, apple cider vinegar, boil a little and pour the boiling marinade over the cucumbers.
Immediately seal the jars, turn them upside down, wrap them, and cool.

In this recipe, sugar can be replaced with honey; honey should be added to the marinade at the very end of its preparation.

The cucumbers are sweet and sour, with a spicy clove aroma. It's impossible to tear yourself away from the jar!

Add a video with detailed explanations to your collection of monastery-style cucumber recipes and be sure to try different preservation options, use aromatic herbs and spices more widely, and achieve your unique taste and aroma in preparations.

Pickling cucumbers like a monastery for the winter. The most delicious pickled cucumber recipe

Cucumbers pickled in a barrel

For 1 barrel with a capacity of 50 l:

Pickles

For the marinade:

Cucumbers with red currants

For 6 l (2 cans with a capacity of 3 l):

For the brine:

Sweet pickled cucumbers “Monastic”

Ingredients

Preparation

How to preserve cucumbers with vodka

Canning barrel type cucumbers

Canning lightly salted cucumbers

Monastery-style cucumbers for the winter by simple pickling

Monastic kitchen

Monastic cuisine recipes:

Monastic meal in the 18th - 19th centuries

The list of foods on the holy holiday. Jacob 1850 November 27th day

Good pickle

Preparatory stage

Recipe for the most delicious pickled crispy cucumbers

Rolling with barrel flavor

"Long-lasting" cucumbers

Pickles with oak leaves

Pickling cucumbers with tomatoes

"Cold" pickled cucumber recipe

Cucumbers with bell pepper

Sweet pickled cucumbers “Monastic”

Ingredients

Preparation

How to preserve cucumbers with vodka

Canning barrel type cucumbers

Canning lightly salted cucumbers

Crispy cucumbers for the winter without sterilization, monastic style

Crispy cucumbers with mustard

Monastery-style sweet cucumbers with Makheev ketchup

Cucumbers with apple cider vinegar

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