Super pickled cucumber recipe. Pickling large cucumbers

No matter how tasty salted tomatoes are, salted crispy cucumbers remain a favorite snack for Slavic peoples. How many housewives - so many types of pickling cucumbers. The oldest way is pickling cucumbers in barrels. Moreover, it is not German “Gurkens”, the size of a little finger, that are salted, but full-fledged ripened cucumbers, which, due to the release of lactic acid, are stored for a long time in mild cold and serve as a cure for many diseases. Now it is fashionable to pasteurize cucumbers, after which they can stand warm for years. Many housewives add sugar to cucumbers - a source of fermentation. This is how problems are created. The brine is repeatedly drained from the jars and boiled. Sweet boiled cucumbers are obtained. Half of the cans with which explodes a little later.
In Siberia, much attention is paid to salting and salting according to the classical canons. This time we will tell you how to cook canned pickles in jars for the winter according to a simple Siberian recipe. Salting turns out to be very tasty, we will salt crispy cucumbers with a little vinegar, but if you store cucumbers in a cold room, you can make salting without vinegar.

Taste Info Cucumbers for the winter

Ingredients

• fresh cucumbers - 1.5 kg;
• salt - 2 tbsp. l.;
• dill, unripe umbrellas - 4 pcs.;
• vinegar 6% - 2 tsp;
• cloves - 2 pcs;
• bay leaf - 2 pcs.;
• black peppercorns - 10 pcs.;
• allspice peas - 2 pcs.;
• garlic, cloves - 4 pcs.

How to cook crispy pickles for the winter

We start pickling cucumbers for the winter and on the table in a lightly salted form.
For an example of pickling cucumbers for the winter, let's take two glass jars, one for seaming, with a capacity of 1 liter, and the second, a European standard of 0.8 liters with a thread under the lid. For salting in other containers, the amount of ingredients must be recalculated. Wash the cucumbers in hot running water. All fruits with damage should be set aside for fresh or lightly salted consumption. No cuts! Cucumbers are salted for the winter in their original form.


We push our cucumbers as tightly as possible into washed and scalded jars with boiling water. Prepare black peppercorns, bay leaf, salt, allspice and cloves.


We put in each jar 5 peas of black pepper, 1-2 peas of allspice, one cloves (very dangerous spice, 5 pieces per 1 liter and cucumbers will be spoiled), bay leaf and 2 cloves of garlic, cut in half. By and large, salt, garlic and dill determine the taste of pickled cucumber. Pour 2 teaspoons of salt into each jar.


We plug the jars on top with bunches of dill. We try to score dill wad as tightly as possible.


Disputes about the use of vinegar when rolling pickles for the winter are ongoing. This spice is a preservative. If the storage temperature of cucumbers is about 0 degrees, vinegar can be omitted. Add vinegar diluted to 6% (a little suneli hops will improve its flavor) in the amount of 1 teaspoon per jar.

Carefully and slowly (in 2-3 doses), pour jars of cucumbers with boiling water. Slightly rotate them in a vertical position and release the air. We wait 3-4 minutes and add boiling water to the top. We close the jars with lids scalded with boiling water. A jar with a thread can be turned over and chatted. It is better to stir a jar with a nylon lid after cooling. The next morning, we remove the cucumbers for storage. They will ripen in 2-3 months.


You can also make quick pickling from cucumbers. We cut off the heads and butts of the washed cucumbers, any problematic cucumbers are suitable here.


We cut the cucumbers into pieces and put them in clean jars. Add salt, garlic, dill and bay leaf. Other spices will not even have time to get wet, it makes no sense to waste them.


For a jar with a capacity of 0.5 liters, 1 teaspoon of salt is enough. We plug the jar with dill, pour boiling water and close the lid. Such cucumbers can be salted even in a saucepan. We keep jars of pickles in the room until cool and put them in the refrigerator.


After 1 day, cucumbers are ready to eat.

Homemade salting of various vegetables for the winter is a small but very responsible duty of every housewife. After all, in any family in the winter, when there is so little fresh vegetables, they like to eat tomatoes and cucumbers. And this is possible only under one condition: that in the pantry or in the cellar there are jars with canned vegetables. That is why in autumn the work on harvesting vegetables is in full swing in the kitchens, the most interesting and tasty recipes for an individual look are found and selected. But why shovel mountains of literature in search of the right recipe, when all the most popular of them are collected on our website in the "Salting" section.

Salting is one of the ways to preserve and preserve vegetables using ordinary table salt. Thanks to it, harmful bacteria are destroyed, which cause the appearance of mold, due to which home pickles deteriorate. In addition to this important factor, salt has a positive effect on the taste of vegetables; with it, salting at home acquires a pleasant, specific aftertaste.

Pickling cucumbers, tomatoes and other vegetables is considered the easiest and most reliable way to store them for a long time. Salt and lactic acid act as preservatives, preventing vegetables from spoiling.

We have described a wide range of salted tomatoes: hot and cold salting, salting green tomatoes, assorted salting with cucumbers, salting stuffed tomatoes, cooking lightly salted tomatoes and salting tomatoes with apples. The site presents the methods "How to pickle mushrooms correctly" - black mushrooms, black mushrooms, mushrooms, mushrooms and, of course, salting of mushrooms. After all, without jars in which the salting of mushrooms for the winter is closed, your pantry with winter supplies will be incomplete.

Pickled cucumber recipes represent the largest spectrum in the pickling section. And not in vain! After all, pickling cucumbers is the most popular and in demand. Only salting tomatoes for the winter can compete with it. Among the diverse recipes for harvesting cucumbers, you can find both traditional methods of their preparation (salting in a cold way or hot salting, harvesting according to village recipes, harvesting lightly salted cucumbers, salting in mustard, etc.), and quite unusual (for example, salting in a bag).

In addition, we will tell you how to pickle dill for the winter and how to ferment cabbage, watermelons. Using our recipes, you are unlikely to make mistakes when salting or fail. This can only occur if they are stored incorrectly (the optimum storage temperature for pickles is slightly above 00C) or due to fermentation.

Salting vegetables for the winter is a whole art that combines vegetables, spices, seasonings and spices. We will notice that everyone can "command" salted vegetables, especially according to our recipes, regardless of age or gender. After all, there are materials for salting in any kitchen. Well, patience and desire will arise by itself, as soon as you remember how pleasant it is to open a jar of pickles in winter and proudly put it on the table.

Salted cucumbers for the winter almost every housewife cooks. However, often they do not turn out the way she would like. What is the reason, and how to fix it - we will tell you in our article. After reading it, you will prepare only the best winter preparations.

Choosing the Right Cucumbers

Cucumbers should be small enough to fit well in the jar. In addition, young cucumbers of small size have a sweetish, good taste. There are no voids inside, so they crunch perfectly. The skin should have black spikes, pimples. If the fruits have a smooth skin and white spikes, leave them for making salads. To the touch, the fruits of cucumbers should be firm and not bitter. To test this, simply chew on the darkest part.

High-quality water will help to achieve the excellent taste of cucumbers. If you harvest fruits in spring and "city" water according to the same recipe, then you will get two completely different tastes. That is why take clean water from the well. If such water is not available to you, use good bottled water. In extreme cases, you can filter, boil tap water, and insist it on honey or silver. This will greatly improve its taste.

Should you soak cucumbers?

Do it for sure! Soak the fruits of cucumbers for two to three hours, and preferably for half a day. In this case, the cucumbers will become strong and elastic.

Spices.

Each hostess uses her own recipe. Some people prefer allspice, some mustard seeds, some cloves. For a classic set, such spices are suitable: peppercorns, dill umbrellas, horseradish leaves, currant leaves. In addition, you can add basil, coriander, cumin, lovage, tarragon, mint, celery greens, horseradish root, mustard, garlic, currants, cherry and oak leaves. Leaves can be used whole or coarsely chopped. They are laid out on the bottom, and cucumbers are laid on top and covered with lids. In this form, leave them to soak for two hours.

Dishes.

Before laying cucumbers, soak glass jars in soda solution, wash thoroughly with soap and water, rinse and pour over with boiling water, dry. For sterilization, you can also bake the container in the oven at a temperature of 110 degrees. Lids should only be sterilized in boiling water.

Be sure to prepare and.

For salting cucumbers, rock salt is excellent, which gives a full, rich taste. Using a different salt may cause the blanks to simply explode. Another danger that can occur when soft salt is added is that the fruits can become soft. For one liter of water, you will need about 50-60 grams of salt. Cucumber pickle can be hot or cold. Hot brine is a must if you are using vinegar.

Cucumber bookmark.

Large cucumbers are placed at the bottom. In the event that they are too large, then put them in an upright position. Each cucumber should be as close as possible to the other. Put the spices between the layers of cucumbers. You can also put them on the bottom. After pouring the brine, lay out the leaves of horseradish and currant.

Cold salting.

Cucumbers prepared in this way should be stored in a refrigerator or cellar. In a warm room, they will simply swell and explode. This method of salting is very simple - put the cucumbers in jars along with spices. Stir salt in cold water, pour cucumbers with this brine. Cover the jars with plastic lids heated in hot water. After about a month, the cucumbers will be salty.

Hot way.

Dissolve salt in boiling water, add a few stalks of horseradish and dill, a couple of oak leaves to the brine, boil for a few minutes, pour cucumbers with this brine. Leave them unrolled for a week. After that, add brine and roll up.

A few little tricks:

1. Add a few mustard seeds to the brine. In this case, the banks will not explode.
2. A few thin slices of horseradish that need to be put under the lid will help protect the cucumbers from mold.
3. A tablespoon of alcohol will also help protect the container from explosion.
4. A piece of oak bark will make the fruit crispier.
5. For better salting, cut off the tails of the cucumbers and pierce them with a fork.

Recipes: pickles for the winter

Ingredients:

Water - 5 liters
- mustard seeds - 520 g
- cucumber fruits - 10 kilograms
- onion - 3 pieces
- a clove of garlic

To prepare the marinade:

Sugar - 2 kilograms
- salt - 320 g
- vinegar - one liter

Cooking:

1. Cut large cucumbers in half, remove seeds, cut into cubes.
2. Boil water, add vinegar, pour marinade over cucumbers, leave for one hour. Arrange the cucumbers in sterile jars, sprinkle with finely chopped onions, mustard seeds and garlic.
3. Cover the jars with sterile lids, sterilize them, roll them up, turn them upside down, wrap them up to cool.

Crispy pickled cucumbers for the winter

Bay leaf - 2 pieces
- peppercorns - 6 pieces
- garlic clove - 4 pieces
- cherry and currant leaves - 4 pieces each
- horseradish
- cucumbers - 1.8 kilograms
- dill umbrellas - 1.5 pieces
- vinegar - two tablespoons

For cucumber pickle:

Water - 1.5 liters
- sugar - a tablespoon
- salt - two tablespoons
- hot pepper - 0.3 pieces

Cooking:

1. Lay the cucumbers tightly, alternating them with spices. Put the fuck up.
2. Pour boiling water over, let stand for 10-15 minutes. Drain the water, repeat the procedure again.
3. Prepare the brine: add sugar, salt to the water, let it boil for 10 seconds. Put the capsicum during the boil.
4. Pour the cucumber fruits with brine, add citric acid or vinegar. For bloating, you can add an aspirin tablet.
5. Roll up the jars, wrap them in something warm, cool and put them in the cellar.

Cucumbers marinated in vodka.

Ingredients:

Cucumber fruits - 2 kilograms
- sugar, salt - 2 tablespoons each
- vodka - 50 ml
- water - 1.5 liters
- vinegar - 100 ml

Cooking:

1. Wash small cucumbers, leave in cool water for 3 hours.
2. Put spices on the bottom of the jar.
3. Place all the ingredients for the marinade, except for vodka, in a saucepan, boil.
4. Put the cucumbers in batches for a few seconds, then put them in a jar, pour over the marinade that is boiling, cover with a lid and leave for five minutes.
5. Drain the marinade into a saucepan, boil, pour it into a jar again, cover with lids, leave again for 5 minutes.
6. Repeat the procedure, but before pouring the marinade for the third time, add vodka to the jar, roll it up, turn the jar upside down, wrap it until it cools.

Preparations for the winter - pickled cucumbers

Ingredients:

Clove of garlic
- cucumbers - 10 kilograms

To prepare the marinade:

Mustard seeds, allspice - 20 g each
- allspice black pepper - 20 g
- bay leaf - 10 pieces
- sugar - 120 g
- vinegar - 720 g
- salt - 155 g
- water - 9 liters

Cooking:

1. Prepare cucumbers, place in jars in a vertical position along with garlic cloves.
2. Pour all this with boiling brine, cover with sterile lids.
3. Sterilize the jars, roll them up, turn them over, wrap them up until they cool completely.

The secret recipe for delicious cucumbers.

Ingredients:

Cucumber fruits - 4 kilograms
- bunch of parsley
- a glass of sunflower oil
- a glass of table vinegar
- salt - 85 g
- glass of sugar
- head of garlic
- ground black pepper

Cooking:

1. Wash cucumbers. Cut large fruits into pieces, put in a saucepan.
2. Cut a bunch of parsley, send to cucumbers, add salt, a glass of sunflower oil and vinegar, a dessert spoon of black pepper and a glass of sugar.
3. Wait 5-6 hours for the cucumbers to give juice.
4. Take prepared jars, fill them with cucumber slices.
5. Top the jar with marinade, cover with prepared lids, sterilize for 20 minutes.
6. Remove, roll up tightly, leave the jars upside down until cool.

Quick salted cucumbers in a jar.

Ingredients:

cucumbers
- a clove of garlic - 5 pieces
- dried dill seeds
- fresh dill
- coarse rock salt - three tablespoons

Cooking:

1. Rinse cucumbers thoroughly, put garlic and dill on the bottom.
2. Lay cucumbers, dill umbrellas, add salt.
3. Boil water in a kettle, pour cucumbers.
4. Close with nylon caps.
5. Lightly hold the lid on the jar and move it to disperse the salt.
6. Put the cooled cucumbers in the refrigerator. A day later, cucumbers can already be eaten.

Salted cucumbers with apples.

Ingredients:

cucumbers
- currant leaf
- apples
- salt - per liter of water - a couple of tablespoons
- allspice
- horseradish leaf
- dill umbrellas

Cooking:

1. Put cucumbers with spices in a deep container, shift with apple slices.
2. Dissolve salt in water, boil, cover with a plate so that they do not float, leave at room temperature, put in the refrigerator. The next day you can eat cucumbers.

Pickled cucumbers - a recipe for the winter

Ingredients:

Dill
- cucumbers
- horseradish
- garlic
- black currant and cherry leaves
- mint
- tarragon
- celery
- salt
- water

Cooking:

1. Select cucumbers of the same size, rinse them with cool water.
2. At the bottom of the barrel, put a third of all the spices, half of the cucumbers, then put another third of the spices and the rest of the cucumbers.
3. Put the rest of the spices on top. Arrange cucumbers in tight rows.
4. Pour the cucumbers with brine, cover with a clean cloth, put a wooden circle and a load, leave in the room for 3-4 days, take out to the cold and store at a temperature of 0-3 degrees.

As you can see, there are many different ways to pickle delicious cucumbers. You can do this in a barrel, a can, or bags. Add your favorite spices and enjoy the amazing taste of winter harvesting!

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

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

Here's what the pros advise.

Salt crispy cucumbers for the winter

For salting, you need to prepare.

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

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

Take care of the lids too.

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

Ingredients.

Of course, the cucumbers themselves.

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

Salt and spices.

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

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

Cold method - the easiest and most affordable

Ingredients:

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

Cooking method:

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

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

Video recipe "Hurry pickled cucumbers"

Hot method of pickling cucumbers

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

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

Ingredients:

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

Cooking method:

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

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

are known to every housewife who takes care every summer to prepare tasty and healthy homemade preserves for her family.

In recent years, marinating recipes have become increasingly popular, but still there are hostesses who are adherents of the classic method, a recipe that has been passed down in the family from generation to generation.

This is exactly the recipe you can find on the yellowed pages of a cookbook, where your grandmother entered it in neat handwriting so as not to miss a single important ingredient.

Recipes for pickling cucumbers for the winter in jars

All family members will be pleased with crispy pickles in winter, when there is so little fresh vegetables and salads, and prepared preparations save housewives in summer, allowing them to diversify their family's diet. And in order to always have delicious pickles and vegetable salads at hand in winter, you need to think about harvesting them today - at the very height of the summer season, when vegetables ripen in the beds, and agricultural fairs are held in cities where you can buy the necessary products at an affordable price.

Now let's talk about brine: despite the fact that it is much easier to prepare than in the case of pickling recipes, it has its own characteristics. You should approximately calculate the amount of water needed for one three-liter jar - the volume of the required brine is approximately one and a half liters, but it is better to take it with a margin, because the volume of liquid depends on how tightly you put the fruits in the jar. Take two liters of brine for each jar.

To this amount of water, add four tablespoons (standard, with a slide) of rock salt. Be sure to take rock salt, it is sold in blue packaging. Please note that iodized salt and fine extra salt are not suitable for salting.

In water it is necessary to dissolve the indicated amount of salt, put on fire and bring to a boil. Boil the brine for 5 minutes, and cool it. And at this time you can do the filling of cans. At the very bottom, you need to lay out a pickling broom: one dill umbrella, a couple of blackcurrant leaves, a piece of horseradish leaf and a couple of cherry leaves, if you wish, you can add a sprig of tarragon for flavor (this spice is popular among modern housewives). And you also need to add three cloves of old garlic or five cloves of young garlic to the jar, the cloves can be cut in half so that they give their flavor to the brine completely. Do not forget to scald the greens with boiling water before laying out her jar.

Then you can fill the jar with cucumbers, laying the bottom layer vertically, as tightly as possible to each other. The second row can be laid out slightly at an angle so that as many fruits as possible enter the container. Accordingly, larger cucumbers should be laid on the bottom, and the smallest on top. From above it is necessary to leave a place for greenery: put another dill umbrella, cherry and currant leaves, a couple of cloves of garlic. Usually, most of the pickling broom is laid on the bottom, and the rest is on top.

Filled jars, when we are, need to be filled with cooled brine, and hot brine is poured only when quick salted cucumbers are prepared in the summer. During the fermentation process, the fruits will absorb some of the liquid, and we will need additional brine to fill the jar again to the brim. You may need to put a few small cucumbers in the bottle as well, as the fruits may settle during the fermentation process.

Recipe for pickling cucumbers for the winter in jars

Ideal for conservation cucumbers - salting for the winter in jars, recipes can be found with various add-ons. For example, in our recipe we used only pickling broom and rock salt, while in other recipes you can find mustard powder, chili peppers, even vodka, which is added to the brine in some pickling recipes.

Filling jars with brine is not the last stage of preparation. Unlike pickling, where immediately after the marinade has taken its place in the jar, they are rolled up hermetically with iron lids, everything is different with pickles. Ahead of us is a natural fermentation process that takes place with the release of gases, so the lids cannot be closed hermetically, otherwise they will simply fly into the air.

Active fermentation lasts two days in hot summer weather. Jars should be placed in a room in a dark place so that the sun's rays do not fall on them. It is advisable to cover the neck with several layers of gauze and tie it with an elastic band so that midges do not stick around the fermenting brine.

After two days, the brine from the jars must be drained into a saucepan and brought to a boil again. And you need to pour cold boiled water to the cucumbers and rinse them, washing off the white coating after fermentation. If the fruits have settled, you can report a couple more cucumbers on top. After that, add another 10-15 black peppercorns to the jar and pour in the hot brine, filling the jars up to the shoulders with it. Only after that you can roll up the jars with iron lids, turn over and leave to cool.

Do not forget to boil the iron lids beforehand, if you use screw caps, they must be new. Boil them for 15 minutes, and then leave them in water until the very moment of twisting.

It is advisable to equip a cool place for storage in the cellar or pantry, you can put them on the balcony in the closet, making thermal insulation in it. Small jars can also be stored in the refrigerator if there is still room for preservation.

Recipes for pickling cucumbers for the winter in jars

One of the most popular recipes for pickling cucumbers for the winter in jars- with the addition of mustard powder to the brine. Thanks to such a simple addition, the shelf life of your preservation increases, and vegetables acquire an unusual aroma and unique taste. Don't worry, the addition of mustard won't make the vegetables spicy at all, just a little savory.

To prepare the right brine for your vegetables, you can use the grandmother's method. A good salt brine should be 6%, which means that 60 grams of rock salt should be taken per liter of liquid, sometimes its amount is increased to 80 grams.

The concentration of the solution can also be checked using the grandmother's method: dip a clean chicken egg into the prepared brine, and if it does not sink, then you have received the ideal concentration for salting.

For five liters of water for brine, we should take about 400 grams of salt and half a glass of dry mustard powder. Traditionally, in the villages with mustard powder, vegetables were salted in large wooden barrels, adding more oak leaves, which made the fruits dense, fragrant.

You can pour mustard on the bottom of the jar, you can pour it on top before pouring cold brine into jars, but it is better to mix mustard powder with hot brine and mix thoroughly until the powder grains dissolve. Then leave the brine to cool, and pour into jars.