Pickled cucumbers: my grandmother's recipe (cold way). How is pickling cucumbers cold? Pickling cucumbers for the winter in a cold way: a recipe with berry leaves

Pickled cucumbers are an integral part winter diet. They are good both on their own and in variety of salads and snacks. In this article, we will look at the most popular salting methods.

Each of us loves to eat something tasty. Salted cucumbers great solution both for solo consumption and as part of various salads. We offer best recipes for winter storage

To pickle cucumbers in this way, you will need:

• cucumbers;
• jars washed and dried in advance;
• cold water (not from the tap);
• salt: 2 tablespoons per 1 liter of water;
• a pair of horseradish leaves;
• a few peeled garlic cloves;
• black peppercorns;
• dill;
• dry mustard;
• Chile;

Before you start the preservation process, you need to stock up on jars and lids that are suitable in size. Covers can be taken both kapron and metal. However, the latter may have consequences in the form of corrosion of the metal inside and out.

Before proceeding with preservation, soak the cucumbers in cold water for 3 hours (for those bought in the store, the time should be increased to 6 hours). Thanks to this simple operation, vegetables will pick up required amount water and will not later get it from the brine, which will allow the liquid to remain in the right amount. Rinse cucumbers after soaking running water.

Wash lids and jars. It is not necessary to sterilize them, but it is recommended to at least pour boiling water over them.

Put the cucumbers in jars, add greens. It is also at this stage that seasonings should be used: mustard, garlic, pepper, chili.

Take a saucepan, fill it with water. For every liter, add two tablespoons coarse salt. So for three-liter jar you will need one and a half liters of liquid and three tablespoons of salt. Stir the resulting solution, let stand. In no case should the thickening of salt be poured. Next - fill up to the neck, cover with plastic lids and leave in a cold place.

A couple of times a week, check the canning for mold on unbrine-coated cucumbers. Each of them must be completely filled with brine! If there is too little liquid, then it should be poured to the very edge of the jar (the composition of the solution remains the same: two tablespoons of salt per liter of water)

You don't have to worry about fermentation. This is fine. The colder the place where you store the preservation, the longer it will take for the fermentation process. On average, it takes 35-40 days.

To make your cucumbers tasty and crispy, follow the recommendations:

• For even salting, put cucumbers of approximately the same size.
• The oak leaf will give the vegetables a crunchiness.
• Don't stack the cucumbers too close together or they will lose their crispness.
• Use rock salt, fine and iodized cucumbers will be too soft.
• Cut off the ends, so you can protect yourself from nitrates.

In hot jars without vinegar under iron lids

Hot pickling of cucumbers is a technique that has been passed down from generation to generation. This simple but time-tested recipe can be prepared for the winter delicious cucumbers. You will need (for one liter jar):

• cucumbers - 800 grams;
• garlic - 8 cloves;
• horseradish root - a piece 2-4 centimeters long;
• peppercorns;
• dill - 2 umbrellas;
• 2 leaves of currant and cherry;
• horseradish leaf;
• liter of water;
• salt - a tablespoon with a slide.

First of all, sort out the cucumbers. They should be dense, with intact skin. Rinse them with running water and trim the ends on both sides.

Soak cucumbers in cold water for 3-4 hours. At this time, sterilize the jars and boil the iron lids.

We wash dill, cherry and currant leaves, horseradish root and leaves. Horseradish leaves are cut into small pieces. We repeat the same with the root. We clean the garlic.

At the bottom we put pepper, currant leaves and cherries, add half a portion of dill, garlic and horseradish leaves.

We stack the cucumbers as tightly as possible, trying to minimize the free space inside the jar. Put the remaining garlic, dill and horseradish on top.

To prepare the brine, add salt to the water and mix thoroughly. Pour in the solution. Cover it with a lid and send it to a cold room or refrigerator. Should be kept for 1-2 days.

Drain the brine into a saucepan, add half a glass of water to it and big fire bring to a boil. Fill jars with cucumbers with this solution.

We tightly twist the jars and turn them upside down, wrap them with a warm scarf or scarf and keep it that way for 10-12 hours. Then we take it out for storage in a dark place.

Pickles for the winter for storage in the apartment

Not everyone has the opportunity to store canned goods in the basement, so recipes for storing vegetables in an apartment are popular with many lovers of pickles. We present the simplest and most delicious of them.

Before starting the salting process, be sure to sterilize the lids; the jars themselves can simply be rinsed with boiling water.

Lay the spices at the bottom, which are included in the so-called "picking broom", which can be bought at specialized store or in the market. You can also add a horseradish leaf or tarragon to add crunchiness to the cucumbers. Cut all spices as small as possible.

Tamp the cucumbers into jars, try to keep as little free space inside as possible.

Prepare the brine: for a ten-liter bucket of water, you will need 3 cups of salt. Mix the solution well and pour over the cucumbers. Leave them for two or three days.

On the third day, pour the brine into the pan. Since the cucumbers sank, we take one jar and report from it to others. Make sure the vegetables are tightly packed together.

Pour the cucumbers twice with boiling water, let it brew for five minutes. Boil the brine, pour it out so that the solution completely covers the vegetables. We close the jars, turn them over and send them to the heat for the night. After that, we transfer to the darkest place in the apartment.

The most delicious recipe for crispy pickles

Of course, every housewife considers her recipe to be the best. However, we will share with you the method of pickling cucumbers, which can easily become your favorite. Cucumbers are crispy, spicy, slightly sweet.

For one liter jar you will need:

• one and a half liters of water;
• salt - 50 grams;
• sugar - 100 grams;
• vinegar 9% - 100 milliliters;
• cucumbers - 1 kilogram;
• onion - 150 grams;
• bay leaf - 20 grams;
• black pepper to taste;
• bunch of dill.

Cut the onion into rings, lay it on the bottom of the washed jar. Add black pepper and dill.

Rinse the cucumbers thoroughly under running water, cut off the ends. Pack tightly into jars.

For the marinade, boil water, add salt, sugar and vinegar to it. Pour jars of cucumbers with hot marinade. Pour water into a saucepan, bring to a boil and put a jar covered with a lid there so that the water is up to the level of half the container. Sterilize for ten minutes. Do not be alarmed if the cucumbers change color, this is normal.

We take out the bank and roll it up. We store it in a cool dark place.

On the topic of canning for the winter:

1. Pickled Tomatoes - 11 Delicious Tomato Recipes

We offer you the simplest, but at the same time delicious recipe pickling cucumbers without sterilization.

Ingredients:

• fresh cucumbers;
• dill;
• horseradish;
• bell pepper;
• cherry and black currant leaves;
• garlic;
• vinegar essence;
• coarse salt.

In order for the cucumbers to be firm and crispy, pre-soak them in cold water.

In carefully washed jars, put a leaf of horseradish, dill, one leaf of cherry and black currant. We put cucumbers on the greens, it is better to take small vegetables. We cut the bell pepper into pieces and send it there.

Peel the garlic and place directly in slices in a jar around its perimeter. Place dill on top of cucumbers.

Boil water. Pour cucumbers into it, wait ten minutes, then pour the brine into the pan and bring to a boil again. Refill the jar with liquid. Repeat this procedure again.

Prepare a saline solution. Put the drained water on fire. Add one tablespoon of salt and sugar to it. Add some water to replace the evaporated.

Now add 1 teaspoon vinegar essence 70% concentration.

Fill the jars to the top with boiling brine and roll them up. Turn upside down and carefully wrap. This is necessary so that the contents warm up well. After all, we prepare our pickled cucumbers without sterilization and, therefore, this is very important.

Store the finished preservation in a cool dark place.

Salted cucumbers for the winter with mustard

This recipe is sure to please spicy lovers. And it is very easy to make such a pickle! For this you will need:

• cucumbers - 10 kilograms;
• garlic, it is better to take young - 150 grams;
• dill;
• cherry and horseradish leaves;
• bitter red pepper;
• water - 5 liters;
• mustard powder - 150 grams;
• peppercorns.

As with any other method of pickling cucumbers, soak them for six hours in cold water. Boil water in a saucepan and cool it to room temperature. Pour salt into it and stir until the crystals are completely dissolved. Sterilize jars and lids. Put spices and seasonings at the very bottom of each jar. Place cucumbers on top. Pour in brine, add one heaping tablespoon of mustard on top. close the jar nylon cover and store in a dark place. Vegetables will be ready in about a month.

How to salt correctly: secrets and rules

Many housewives think that preparing delicious pickles is a difficult task. However, there are no difficulties in conservation if you follow some recommendations.

• choose quality cucumbers. Of course, the most ideal option will be if you grow them in your own garden. Store-bought ones will work though. Give preference to small cucumbers, because they are better salted and denser in the jar. Try to use only young vegetables for harvesting. They should feel firm to the touch and not too dark.
• It is better to pickle cucumbers in clean well water.
• Use your favorite spices. It is better not to feel sorry for them, because they will give vegetables unique taste and aroma.
• Best for conservation rock salt. Thanks to her, the vegetables will have a full and rich taste.
• To keep the jar from exploding, add one tablespoon of vodka to it.

Delicious food is one of the secrets happy life. And homemade preparations can be safely attributed to the category of delicacies! Now you know the best recipes for pickles and you can easily please your loved ones with tasty and healthy preservation.

When we lived in a hostel in student years, I was lucky to try many different salty and canned cucumbers: all the girls brought their mother's preparations, and then treated each other.

So, everything is known in comparison, and pickles in a cold way are my favorite. The only drawback of these cucumbers is that they need to be stored in a cold basement, or refrigerator, so it is not very suitable for city apartments.

The most delicious vinaigrette is obtained from pickles, they can be eaten simply as an appetizer with.

Despite the fact that we live in an apartment, I make 2-3 jars of such cucumbers and store them in the refrigerator. This summer, my daughter and I were visiting my grandmother and pickled cucumbers all together. The recipe for pickles for the winter is very simple, you will see for yourself by reading the article to the end.

I offer you a recipe for pickled cucumbers, according to which my grandmother has been making them for more than a dozen years. The recipe is proven, the cucumbers are crispy and not very salty, they can be stored in the cellar for up to 2 years.

For pickling cucumber, you will need any jars and nylon (plastic) lids. I do not recommend taking metal screw caps, because they rust (both inside and outside ...)

So, for pickling cucumbers, we need the following:

• cucumbers
• Clean and dry jars 1 liter, 2 liter or 3 liter
• Nylon covers
• horseradish leaves
• dill umbrellas
• Black peppercorns
• Peeled garlic
• chilli pepper
• Dry mustard
• Oak leaf (to crunch cucumbers)

For brine:

• 1 liter of cold running water
• 2 heaping tablespoons (60g).

Cooking:

If you can put less salt in salt, then the lack of salt in pickled cucumbers can contribute to the development of bacteria. As a result, cucumbers can become soft and not tasty.

Soak cucumbers in cold water for 3-5 hours (or better for 5-8, especially if it is purchased cucumbers). This must be done so that the cucumbers get the missing water, otherwise they will get it from the brine and it may not remain in the jar at all. Rinse cucumbers under running water. The ends of the cucumbers can be left uncut.

Wash jars and lids. (I don’t sterilize or dry them in this recipe. But, if you pour boiling water over jars and lids, then this will only be a plus).

Lay cucumbers, shifting evenly with herbs.

Do not forget about garlic, chilli pepper and dry mustard. For a 3-liter jar, you need about 5-6 cloves of garlic, 1 chilli and 1 teaspoon of dry mustard.

Dissolve in a separate container 2 heaping tablespoons of coarse salt in 1 liter of water (about 1.5 liters and 3 tablespoons of salt per 3-liter jar).

Mix well and let stand. Usually a precipitate is obtained from coarse salt. I don't put it in a jar. Fill the jars to the very top. Cover with regular plastic lids and put in a cold place.

Periodically (every 3-5 days) look in and make sure that the cucumbers are covered with brine, otherwise, if this is not done, then cucumbers without brine can become soft and mold will form.

Sometimes you have to add brine (until the foam is completely forced out of the jar and the edge of the neck, that is, along the very edge of the jar, brine - based on 1 liter of water - 2 tablespoons of salt).

Cucumbers will ferment. This is fine. They may become cloudy and foamy, but then the brine will brighten over time and the foam will go away.

Hello dear hostesses. The time has come for the long-awaited summer, and with it came pleasant chores gardeners - gardeners. Some are already harvesting the first crop of cucumbers and the topic of pickling this vegetable is becoming especially relevant.

Of course, the mass collection of cucumbers will begin in July and August. But now you can start picking up recipes for pickling cucumbers for the winter. Varieties with pimples enjoy the advantage, the fact is that smooth varieties lose their crunchy properties in the process of salting.

In every family, our mothers and grandmothers have time-tested recipes in their arsenal. Thus, they came up with an incalculable number. But still, there are only two methods by which cucumbers are preserved - this is in a hot or cold way.

Preparations for the winter, including pickles, are great snack For various dishes. In addition, they can be used as ingredients for salads. And it’s just delicious to crunch on them, right?

Crispy pickled cucumbers for the winter

Perhaps one of the main secrets for getting crispy canned cucumbers- this is salting them on the day of collection from the garden. The second secret is the obligatory holding of fruits in water for at least two, three hours. Then the cucumbers are thoroughly washed again, the so-called butts are cut off from them.

Ingredients:

• Cucumbers - 5 kg
• Dill - 5 sprigs
• Garlic - head
• Horseradish - 8 leaves
• Currant leaves - 20 pcs
• Salt
• Black peppercorns
• Hot red pepper
• Bay leaf - 8 leaves

Cooking steps:

1. After all the necessary procedures with the fruits, prepare the jars, they must be thoroughly washed, then sterilized.

2. For future brine, spring water is best, if you don’t have one, use filtered. In a deep container, bring water to a boil on the stove. Add salt at the rate of a couple of tablespoons of salt per liter.

3. Transfer the cucumbers to a deep container, add the peeled garlic cloves, thoroughly washed dill branches with young currant leaves. Pour the brine into the container, press down with oppression from above. In this state, remove the cucumbers in a cool place for two days.

4. The main preparation is completed, now drain the brine into a separate bowl, strain it, then boil again. Rinse the vegetables in cold water, arrange in jars, this should be done as tightly as possible. Add black peppercorns, hot red pepper, bay leaves and the rest of the ingredients again.

5. hot pickle pour into jars, then close them with special metal lids. Turn the jars upside down, leave for a day, then safely put them in the refrigerator or basement.

Eat well, bon appetit!

Cucumbers for the winter with aspirin

The aspirin in the formulation is used as a kind of guarantee that the jars of pickles won't explode. All herbs are used fresh. The recipe is quite simple, so feel free to get down to business.

Ingredients:

• cucumbers
• Dill
• Parsley
• garlic cloves
• Aspirin tablets
• Salt
• Sugar
• Black peppercorns
• Allspice black pepper

Cooking steps:

1. Vegetables first need to be sorted, fruits are needed in small and medium sizes so that they can easily fit in a jar. Transfer the cucumbers to a basin filled with water, rinse thoroughly, for this you can use a soft brush.

3. Before putting vegetables in them, be sure to prepare, rinse, and sterilize jars. Lay washed greens, a few cloves of garlic on the bottom of each jar, you don’t need to add a lot of it, otherwise you risk getting soft, flabby cucumbers. Next, fill the jars closely with vegetables.

4. Boil water, fill it with all the jars you have. Leave for an hour.

5. Pour water from cans into a saucepan, bring to a boil. Pour salt in proportions per liter, two tablespoons of salt and sugar a tablespoon per liter. Add peppercorns, allspice.

6. Arrange aspirin in jars, one tablet for each.

7. Fill the jars with ready-made brine, then roll them up with preservation lids.

8. Turn them upside down, leave to cool completely, and then place in a cool place.

Delicious crispy cucumbers will delight you all winter.

Bon appetit!

Recipe for canning cucumbers with the addition of dry mustard

This recipe is often used by my grandmother. She pickles cucumbers in liter jars. So it’s very convenient in my opinion, I took out a jar at a time, everyone ate it, it doesn’t interfere in the refrigerator, taking up space and it won’t go bad for sure.

Ingredients:

• Cucumbers - 3 kg
• Dry mustard - 6 tbsp. spoons
• Salt - 210 g
• Dill - 3 umbrellas
• currant leaves
• cherry leaves
• horseradish stalks
• Dill
• Horseradish root - 1 pc.
• Chili pepper - 1 pc.
• Garlic - 2 heads

Cooking steps:

1. For convenience, prepare all the products on the list.

2. Wash the cucumbers thoroughly, remove the tips. Then pour cold water into a container with them, leave for several hours, so they will be denser, without voids inside.

3. In sterilized jars at the bottom of each, pour a tablespoon of dry mustard, 35 grams of salt, add dill umbrellas. How to sterilize jars, I spied on another site.

4. Next, lay the leaves of cherries, currants, horseradish and dill sprigs.

5. Fill jars as tightly as possible with vegetables. On top, add peeled garlic cloves, a piece from the horseradish root. Cut the chili pepper into rings, send in jars. Close with the remaining leaves.

6. Place the jar on a plate, pour boiling water over it so that the water flows slightly over the edge. Then quickly close the capron lid. So most likely there will be no air in the jars.

7. Turn the jars upside down, leave to cool completely.

8. After that, they must be shaken well to completely dissolve the salt and evenly distribute the mustard. Do not worry, it will then settle and the brine will become transparent.

You can eat such cucumbers in a month. Enjoy your meal!

A simple recipe for pickling cucumbers

Very popular recipe among most hosts. It is so simple that even if you first decided to prepare blanks for the winter, you will definitely cope with this task. Cucumbers will be fragrant and crispy to glory.

Ingredients:

• Cucumbers - 1.5 kg
• Black peppercorns - 3-4 peas
• Garlic - 3-4 cloves
• Horseradish leaves - 2-3 pieces
• Shiritsa leaves - 4-5 pieces (can be replaced with currant leaves)
• Dill umbrellas - 3 pcs
• Salt - 160 g

Shiritsa ̶ this plant is a direct relative of amaranth (Amaranthus). Amaranth is used as an ornamental crop in flowerbeds and parks. The breadth of its wild appearance. We have it growing almost everywhere like a weed. It is also called velvet, cockscomb, axamitnik, cat's tail, candlestick. Young leaves taste similar to spinach.

Cooking steps:

1. Rinse the vegetables together with the leaves thoroughly, soak in a deep container filled with cold water for several hours, at least two. Then cut off the ends from the cucumbers.

2. Rinse a three-liter jar, carry out the sterilization procedure. At the bottom, place a part of horseradish leaves, amaranth leaves, which can be replaced with currant leaves. Then lay the cucumbers vertically in one row, again leaves, dill umbrellas, then again a row of cucumbers. So fill the jar tightly completely. It is more convenient to do this if the cucumbers are all about the same size.

3. Pour salt into the jar.

4. Fill the jar to the top with cold water, close with a nylon lid. In this state, it should be removed in a cool place for three days. It is best to put some kind of container under it, as liquid will ooze from the jar as a result of fermentation.

5. After this period of time, drain the brine into the pan. Pour about a glass of water into it, put it on the stove and bring to a boil.

6. Immediately after the brine boils, pour it into a jar of cucumbers. cover metal lid, roll up.

Good luck to you in this matter. Bon appetit!

Pickling cucumbers in a cold way

The recipe is for one three-liter jar. cold way differs from hot in that there is no need to boil, boil, drain something. Very fast, simple and convenient. I am sure you will appreciate the final taste of such an appetizer.

Ingredients:

• Cucumbers - 1.5 kg
• Water - 1.5 l
• Salt - 3 tbsp. spoons
• Garlic - 3 cloves
• Currant leaves - 7 pcs
• Cherry leaves - 7 pcs
• Dill umbrellas - 3-4 pieces
• Horseradish leaves - 2 pcs

Cooking steps:

1. From the washed and soaked fruits, cut off the buttocks.

2. Rinse all the greens, remove the husk from the garlic. Put a few leaves on the bottom of the jar, add dill with garlic.

3. Fill the jar completely with cucumbers, alternating them with herbs.

4. Place the remaining leaves on top.

5. Mix the salt with water until it is completely dissolved, the water should be cold and purified. Pour the resulting brine into a jar.

6. Lower the nylon cover into boiling water for a few seconds to sterilize, then close the jar with it.

Be sure to store cucumbers in cool place. Eat with pleasure, bon appetit!

Recipe video pickled cucumbers for the winter

Very good recipe, cucumbers are obtained as barrel. Traditional Russian appetizer will appeal to everyone without exception.

Bon appetite!

Don't be afraid to try new recipes, maybe one of them will be your whole family's favorite!

There are several dozen recipes for pickling cucumbers, and at the same time they can be combined into 2 large groups - hot and cold. In the first case, salt and other spices are dissolved in boiling water, and in the second - in ordinary cold water.

Seven interesting recipes pickles of cucumbers in jars for the winter in a cold way are discussed in detail below.

Cold pickled cucumbers beautiful workpiece for the winter

The cold method has several advantages over the hot method. Firstly, it is faster and more convenient - there is no need to pre-boil water. In addition, cold water preserves everything useful material cucumbers, while boiling water destroys some of them.

Many more lovers of pickles assure that such cucumbers are more tasty and fragrant. Finally, there is a practical side to the issue - pickled cucumbers for the winter in a cold way can be placed in any jar without fear that it will crack due to boiling water.

Based on the calculation, take groceries in such quantity.

Ingredients per 3 liter jar

• 1.5 kg of medium-sized vegetables (10-15 cm long);
• 1.5 liters of water;
• 3 tablespoons of salt without a slide;
• a teaspoon of sugar;
• a few peppercorns;
• and a few dill umbrellas.

Banks must first be sterilized by holding in the microwave for 3-4 minutes or over boiling water for 10-15 minutes. The recipe itself is very simple and consists of the following steps:

Cooking progress

Step 1. The basis of the success of any recipe is choice. the best ingredients and compliance with the technology of preparation. First you need to carefully select cucumbers. They should be the same size, with a fairly dark, but not too hard skin.

When pickling cucumbers in a cold way, it is preferable to take spring or well water. Another option is proven bottled water or filtered. You can prepare a brine based on tap water, only it is desirable to pre-defend it during the day.

So, water is poured into a jar, where spices and herbs are first placed.

Step 2. Then the cucumbers themselves are laid quite tightly and poured with water so that the level completely covers the contents.

Step 3. Let's stand for 2-3 days at room temperature in a dark place - for example, under a table, covered with a thick cloth. During this time, the cucumbers will ferment, after which foam will periodically appear on the surface, which is normal.

It can be removed, and water is gradually added - just a few tablespoons. After 3 days, roll up with iron or cover with nylon lids, put in the cellar or in the refrigerator.

Pickling crispy cucumbers in a cold way: a recipe with mustard

As we know, when preparing pickles, vinegar is not added - it is enough to use only salt. And the crunchiness, hardness and elasticity of cucumbers pickled for this simple recipe, obtained thanks to spices and mustard.

We remind you that only table rock salt is taken for cold pickling of cucumbers (iodized salt is not suitable).

Proportions per 1 liter jar

• cucumbers - 500-600 g;
• the same amount - water (it is poured in such an amount that the liquid completely covers the vegetables);
• salt - 1.5-2 tablespoons without a slide (30-40 g);
• sugar - half as much as salt (this component is optional, you can not add it at all);
• dry mustard powder or seeds - 1 teaspoon;
• garlic - 3 cloves;
• horseradish - 1 sheet or 2-3 small pieces from the root;
• cherries, currants, oak, raspberries - 1-2 leaves each;
• allspice peas - to taste;
• dill - a few umbrellas.

Thus, the main ratio is cucumber/water (1:1) and salt/sugar (2:1). Although in a number of recipes you can find the same ratio of salt and sugar (1: 1). It is clear that in this case the brine will turn out to be noticeably sweetish.

How to make pickled cucumbers

Step 1. First we prepare everything necessary components. Special attention, of course, we will give cucumbers - they need to be washed and soaked in cold water for several hours.

For liter cans it is better to take small or even miniature fruits, which will be 7 to 10 cm long. In any case, they should all be approximately the same size.

Step 2. During this time, we wash the greens, cut the garlic cloves into slices, and most importantly, we prepare the jars. They need to be sterilized in the usual way- hold for 15 minutes over boiling water (steam) or the same amount of time in the oven at a temperature of 180 ° C. Another option is to withstand 4 minutes in the microwave, turned on at full power.

Step 3. We put garlic, herbs in jars and put cucumbers: the first ones are in a vertical position, and the second row is simply laid on the first one, as shown in the photo. At the same time, you need to add 2-3 dill umbrellas.

Step 4. In the meantime, we prepare the brine, based on the indicated ratios. Dissolve salt and sugar in a saucepan or any other container, add mustard. Leaves of berries and oak are preliminarily poured with boiling water for 5-7 minutes, after which we add to the cucumbers.

Step 5. Fill the cucumbers to the top. We cover with lids and send to stand for 2-3 days in a dark (but not cool) place - for example, under the table.

Step 6. During this time, you need to periodically look at the jars to remove the foam that forms on the surface due to fermentation processes. After that, you can roll cucumbers for the winter iron lids or cover with tight nylon lids.

Pickled crispy cucumbers in a quick way: a simple pickling recipe

But we suggest pickling such cucumbers very simply and quickly at home. You can not store them for a long time and it is advisable to use a week in advance. True, they are so crispy and tasty that they won’t last long in the refrigerator!

Ingredients:

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

Cooking progress step by step

Step 1. We wash the cucumbers in cold water and cut off the tips on both sides. Of course, it is advisable to pre-soak them for a couple of hours, but if these are the freshest cucumbers from the garden, then this is not necessary.

Step 2. Now we cut each cucumber crosswise on both sides or even cut it in half lengthwise - so they will pickle even faster. We put the cucumbers in a tight bag, sprinkle with salt and mix thoroughly - you just need to shake the bag well.

Step 3. The turn of garlic has come: we clean each clove, cut into slices or crush with a special crush or knife.

Step 4 Finely chop the dill, and then send the garlic, dill and pepper to the cucumbers. Shake the bag vigorously again and mix everything.

Step 5 salted cucumbers at room temperature 2.5 - 3 hours. Then we put it in the refrigerator.

Pickles fast way(salted)

Crispy cucumbers for the winter in a cold way: a recipe with horseradish and garlic

This recipe can also be attributed to the most simple ways pickling cucumbers for the winter, because the sequence of actions is fundamentally no different. The only difference is that garlic and horseradish are added this time.

However, one should not overdo it with their number. It is enough to put 2-3 cloves of garlic or as many small pieces of horseradish root per liter (they can be replaced with small leaves of this plant).

Take the following ingredients for a 3 liter jar:

• 1.5 kg of cucumbers (you can take large fruits, but they should all be about the same size);
• 1.5 liters of water;
• 3 large spoons salt;
• 1.5-2 tablespoons of sugar without a slide;
• garlic - 5 cloves;
• horseradish - 2 leaves or a few pieces of root;
• pepper - 15 peas.

The cooking technology is as follows:

Step 1. We wash the fruits and soak them for several hours in cold water.

Step 2. Prepare the greens, cut the garlic into large slices.

Step 3. We sterilize the jars and put greens and spices in them.

Step 4. Lay the cucumbers - tight enough, but not too much.

Step 5. Fill with water to the top. We leave to ferment for 3 days, after which we close the lid and put it in a cool place. The product will be ready in 1 month.

Pickling cucumbers for the winter in a cold way: a recipe with berry leaves

Perhaps the most important requirement for pickles- to make them crispy. And this is quite fair, because the cucumber should not be watery, but dense enough to crack it with pleasure.

It is not difficult to get such a dish, and it is not necessary to use vinegar for this (although you can use this technique if you wish, but these will no longer be salted, but pickled cucumbers).

IN this case we will resort to another option - just add fresh (or rather slightly dried) leaves of berry bushes - raspberries, blackcurrants or cherries to the brine. If suddenly oaks grow in the vicinity, you can collect their foliage.

For cold salting cucumbers for the winter on this take the recipe these ingredients:

Calculation per liter jar

• 600 g medium cucumbers of the same size;
• 0.5-0.6 l of water;
• salt - 1 full tablespoon with a slide, i.e. 30 g;
• sugar - a teaspoon (you can not add at all);
• 10 peppercorns;
• 2-3 cloves of garlic;
• 2-3 umbrellas of dill;
• 1-2 leaves of horseradish;
• 1-2 leaves of currant, cherry or raspberry;
• 1-2 oak leaves.

The sequence of actions is as follows:

Step 1. First, as usual, soak the cucumbers in water, holding them in a bowl for about 3-4 hours.

Step 2. Then, in pre-sterilized jars, we put greens and garlic, as well as black peppercorns.

We lay the cucumbers quite tightly, but they should not protrude above the neck.

Step 3. Dissolve a tablespoon of salt and a teaspoon of sugar in half a liter of cool water, mix.

Step 4. Pour this water into a jar of cucumbers and cover with a lid, but not tightly.

Step 5. From above, you can pre-close the fruits with a leaf of any plant that we took for salting.

Salt cucumbers for the winter in a cold way: a spicy recipe with chili peppers

Cucumbers prepared according to this recipe can be stored for a long time in a city apartment (for example, in a pantry). And yet it is better to put them in a cool place - after all, we will close the pickled cucumbers in a cold way according to this recipe under nylon lids.

Ingredients per 1 liter jar:

• 600 g cucumbers;
• 0.5 l of water;
• 1.5 tablespoons of salt;
• 10 peppercorns;
• cherry, raspberry, currant, oak leaves;
• several umbrellas of dill;
• 3-4 cloves of garlic;
• 2-3 pieces of horseradish root;
• 3 pieces hot pepper chili (fresh);
• half a teaspoon of dry mustard.

How to salt cucumbers in a cold way according to this recipe:

Step 1. First, we wash the cucumbers and put them in cool water for several hours.

Step 2. Dissolve salt in water.

Step 3. Lay in clean jars(you can just wash well and pour boiling water over) cucumbers, shifting them with herbs, spices and pepper. Be sure to add dry mustard.

Step 4. Pour the brine into the jars to the top, close the nylon lid and leave the cucumbers to ferment in a cool place. Periodically, you need to check the cucumbers and, if necessary, add water. Cloudiness and darkening of the brine with such salting is normal.

Step 5. The fermentation process of cucumbers lasts up to 3-4 weeks. When the brine becomes light, we remove the jars for storage in the refrigerator.

Crispy pickled cucumbers "under the degree": a recipe with vodka

And this version of cold-cured cucumbers for the winter can be tried by lovers of something new. Yes, and in general you can pickle in this way 1-2 liter jars by way of experiment.

For a 1 liter jar, take:

• 600 g cucumbers;
• 0.5 l of water;
• 1.5 tablespoons of salt;
• 1 dessert spoon Sahara;
• peppercorns;
• cherry, raspberry, currant leaves;
• several umbrellas of dill;
• 50 g of vodka (2.5 tablespoons).

How to pickle cucumbers:

Step 1. We wash, soak the cucumbers for several hours, sterilize the jars and put green leaves in them.

Step 2. We put cucumbers there.

Step 3. We prepare the brine - we dissolve salt and sugar in water, add vodka there and fill the cucumbers with this mixture.

Step 4. Leave the jar alone for 2-3 days (you can cover the neck with gauze or cover it loosely with a lid).

Step 5. After three days of fermentation, we close the jar with a lid already thoroughly - for the winter.

It is not difficult to guess that the recipe with vodka and mustard can be combined into one. Then finished product it will turn out exceptionally tasty, and the brine certainly will not ferment.

Crispy pickles - excellent workpiece for the winter

Bon appetit!