Delicious cold cut cucumbers for the winter. Cold pickled cucumbers

Pickling cucumbers in a cold way has a number of advantages over other recipes for blanks. This is a real find for those who love real pickled vegetables. And any housewife will be pleased with the fact that sterilization is completely absent in this method, which is especially important in the hot season.

Pickling cucumbers in a cold way for the winter

Pickling cucumbers in a cold way is not at all difficult, rather the opposite. But at the same time, some knowledge and skills are certainly needed. The recommendations below will help you prepare delicious vegetables simply and without hassle.

1. If the cucumbers are not pickled immediately after picking, then they need to be soaked for a couple of hours in water.
2. In order for the cucumbers to pickle faster, the tips need to be cut off.
3. To make the vegetables crispy, you can add oak leaves or a little bark to the pickling container.
4. Cold pickled cucumbers for the winter, you need to store in the cold.

Cold pickling of cucumbers allows you to make a delicious preparation without the addition of vinegar. Below is a recipe for a quick salting of cucumbers, in which time costs are minimal. Vegetables are firm, crispy and very appetizing. If desired, you can still add a small leaf of horseradish to them.

Ingredients:

• cucumbers - 2 kg;
• dill umbrellas, cherry and currant leaves - 2 pcs.;
• garlic - 2 cloves;
• horseradish root - 20 g;
• salt - 75 g;
• water - 1.5 liters.

Cooking

1. Washed cucumbers with herbs are placed in a jar.
2. Salt is stirred in water and the contents of the jars are poured with the resulting solution.
3. Close them with nylon lids and clean in the cold.

The cold method is incredibly simple and quick to prepare. At the same time, they turn out crispy and very tasty. Water for salting is better to take spring, well or purchased. Tap water with chlorine in it can seriously spoil the taste of the finished product.

Ingredients:

• cucumbers - 700 g;
• horseradish leaves - 2 pcs.;
• garlic - 3 cloves;
• hot pepper - 1 pc.;
• dill - half a bunch;
• salt - 2 tbsp. spoons;
• water - 1 liter.

Cooking

1. Spices and cucumbers are placed in a saucepan
2. A brine is prepared from water and salt and poured into a saucepan, covering the vegetables.
3. Horseradish leaves are laid on top.
4. Cold pickling of cucumbers will last 3 days, after which lightly salted vegetables will be ready.

The cold way will definitely appeal to those who love a spicy, crispy and moderately sour snack. If you want the brine not to become cloudy, then the mustard can be poured into a bag and, in this form, lower it into a container with the rest of the components. The method of adding mustard will not affect the original taste in any way.

Ingredients:

• fresh cucumbers - 10 kg;
• dill inflorescences - 300 g;
• garlic - 2 heads;
• cherry leaves - 100 g;
• horseradish root - 50 g;
• hot pepper - 1 pc.;
• water - 5 liters;
• salt - 400 g;
• dry mustard - 100 g.

Cooking

1. Pickling cucumbers with mustard in a cold way can be done in a large enameled container, in a wooden barrel or glass jars.
2. A layer of leaves, mustard, cucumbers, greens again are laid at the bottom of the container, and so on until the components run out.
3. A brine prepared from water and salt is poured in so that the cucumbers are covered with it.
4. Cold pickling of cucumbers will be completed after 2 months of storage in the cellar.

The recipe for pickling cucumbers in a cold way, presented below, will help to prepare real "grandmother's" cucumbers, the taste of which is so familiar to many from childhood. It is preferable to use a natural oak barrel of 10 liters. But if there is none, then you can use an enameled container.

Ingredients:

• cucumbers - 10 kg;
• salt - 600 g;
• water - 8 l;
• greens (dill inflorescences, cherry leaves, currants, oak, horseradish) - 500 g;
• garlic - 200 g.

Cooking

1. To pickle cucumbers in a cold way, the bottom of the barrel is lined with herbs.
2. Spread cucumbers and garlic on top.
3. A brine is prepared from water and salt and cucumbers are poured into it.
4. A wooden circle is placed on top and oppression is set.
5. The barrel is kept for 2 days at a temperature of 18-20 degrees, and then it is removed to the cellar.

Sour crispy cucumbers in a cold way can be cooked simply in three-liter jars. If there is no cellar, then it is still worth allocating space in the refrigerator and preparing at least a couple of jars of this mouth-watering snack. The amount of ingredients is calculated to fill one 3-liter jar. For pickle, vinaigrette and olivier, cucumbers prepared according to this recipe are best suited.

Ingredients:

• cucumbers;
• dill umbrellas - 3 pcs.;
• water - 2.5 l;
• horseradish root - 30 g;
• bay and grape leaves - 2 pcs.;
• black peppercorns - 10 pcs.;
• salt - 75 g;
• garlic - 5 cloves.

Cooking

1. Salt is dissolved in water and filtered through gauze.
2. Spices and cucumbers are placed in prepared jars, brine is poured in.
3. The neck of the jar is tied with gauze and left for 2 days at a temperature of 25-30 degrees.
4. After that, the jars are closed with nylon lids and sent to a room with a temperature of 1-5 degrees.
5. When fermentation is fully completed, brine is added to the jars, if necessary.
6. They roll them up with tin lids and clean them again in the cold.

Everyone can cook in a cold way. They are great as an addition to potato dishes and any cereals. It is also an excellent snack for hot drinks. A huge plus of the blank is that it is easy to cook it, and it takes very little time to do this.

Ingredients:

• cucumbers - 1.8 kg;
• salt - 2 tbsp. spoons;
• dry mustard - 1 tbsp. spoon;
• dill, horseradish, currant leaves.

Cooking

1. Greens, cucumbers are laid out in a jar and covered with a leaf of horseradish.
2. Pour salt, mustard and pour in cold water.
3. They close the jar with a nylon lid, shake it and send it to the cellar so that the cold pickling of cucumbers is completed.

Pickled cucumbers with cold vodka will be indispensable on the usual and festive table. Vodka in this case acts as a preservative. It does not allow mold to appear on the surface, and therefore the workpiece is perfectly preserved until the new harvest. In the finished product, the taste of alcohol will not be felt at all.

You can pickle cucumbers in different ways - hot, cold, in buckets, jars, barrels. But if we compare, then, perhaps, pickled cucumbers in a cold way are the most delicious.

They can be used to make vinaigrette, added to pickle, various other dishes, and also eaten with boiled or fried potatoes.

The only drawback of this blank is that it needs to be stored in a cool room - in a cellar or basement, so it is not suitable for apartments.

But you can still make a couple of cans. They will definitely fit in the fridge. So, how to make this yummy called pickles in a cold way in jars for the winter?

Basic Recipe

What will be needed for salting:

• 1.7 kilograms of fresh cucumbers;
• 15 pieces of cherry leaves;
• 3 leaves of horseradish;
• Horseradish root - 3-4 pieces;
• 4 garlic cloves;
• 3-4 dill umbrellas, as well as 5-6 sprigs of dill;
• 2 large spoons of salt per 1 liter of water;
• Granulated sugar - 1 large spoon.

How to cook pickled cucumbers in a cold way in jars for the winter:

1. First you need to rinse the container for salting. To do this, take glass jars, rinse them thoroughly and clean them from dirt;
2. After that, they need to be sterilized. Sterilization of containers can be done over steam or kept in the oven for 15 minutes at a temperature of 100-120 degrees;
3. Cucumbers should be fresh, not sluggish. They should be thoroughly washed from dirt;
   
4. Next, the cucumbers are poured over with hot water and left in cold water for 2-3 hours. First you need to cut the ends on both sides;
   
5. Peel the garlic cloves on the skins;
6. We wash the horseradish root and peel it off. Cut the horseradish into several pieces;
7. Horseradish leaves, cherries and dill are thoroughly rinsed;
8. At the bottom of the jars we put horseradish and cherry leaves, garlic cloves, a couple of pieces of horseradish root and dill sprigs;
   
9. After that, we begin to lay vegetables in jars. We put them tightly so that there is no space between them. About 5 cm should remain to the neck of the jar;
   
10. Between the cucumbers lay out the remaining leaves and dill;
11. Pour water into a saucepan, put on fire to warm up;
12. Pour salt, granulated sugar into the heated water, mix everything well;
13. As soon as the brine boils, remove it from the stove and pour it into a jar of cucumbers;
14. We close the jars tightly with plastic lids and remove them to cool under a warm fur coat;
    
15. After cooling, cucumbers can already be served;
16. You can store these pickles in the refrigerator in a jar.
    

Delicious cold cut vodka pickles

What ingredients are needed for cooking:

• 2 kilograms of cucumbers;
• 3 large spoons of salt;
• 2 large spoons of granulated sugar;
• 50 grams of vodka;
• 1.5 liters of filtered water;
• 4-5 dill umbrellas;
• 5 pieces of currant leaves;
• 5 cherry leaves;
• 4-5 garlic cloves;
• 2-3 leaves of horseradish and root;
• 9-10 peas of allspice.

We analyze the recipe for pickling cucumbers with vodka in a cold way for the winter in stages:

1. First of all, we wash the cucumbers with cool water, clean off all the dirt and dust;
2. Then we pour over the vegetables with hot water, remove the tips from both sides, put them soaked in cold water for 2-3 hours;
3. Jars for salting should be thoroughly washed, cleaned with baking soda and poured over with hot water;
4. Peel the garlic cloves;
5. We wash the horseradish root, peel off the whole skin from it and cut it into several pieces;
6. Rinse the leaves and dill greens thoroughly;
7. At the bottom of the jars we lay out a few leaves of currants, cherries, horseradish, garlic cloves, pieces of horseradish, allspice peas;
8. The brine is best prepared in advance. To do this, pour water into the container, put it on the stove to warm up;
9. The water must be brought to a boil. Add salt, granulated sugar to boiling water and leave to boil for about 5 minutes. After that, remove from the stove and leave to stand until it cools completely;
10. Pour the cooled brine into a jar of cucumbers;
11. For one three-liter jar, you need to add 50 grams of vodka;
12. Then we lower the nylon lids into hot water for 3 minutes and immediately close the jars with them;
13. We leave the jars to stand at room temperature for 3 days;
14. After that, we remove the jars in the basement or cellar for 2 months. After this period, the cucumbers will be ready to eat. And although they were prepared in jars, they will taste like barrel cucumbers.

Pickled cucumbers with cold mustard

What will we prepare:

• 10 kilograms of fresh cucumbers;
• 400 grams of dill umbrellas;
• 2 small garlic heads;
• 10 cherry leaves;
• 1 horseradish root;
• 10-12 horseradish leaves;
• A pod of hot pepper;
• Brine with salt - 5 liters (5 liters of water will require 300-400 grams of salt);
• Mustard - ½ cup.

Let's start cooking pickles with mustard for the winter:

1. First you need to rinse the cucumbers, clean off all the dirt and dust;
2. Vegetables must be poured over with hot water, cut off at the ends of the ass and left to soak in cold water for 5-6 hours;
3. You can pickle cucumbers in wooden barrels, tubs, enameled containers, buckets, pots and glass jars. Since there is hardly a barrel in the apartments, therefore, cucumbers should be salted in a glass jar. You can use a large capacity, if it is. The container must first be washed and poured over with boiling water;
4. All leaves, dill umbrellas are thoroughly rinsed;
5. Peel the horseradish root and garlic. Horseradish root cut into small pieces;
6. Then put leaves, dill greens, garlic, horseradish root on the bottom of the jar and put cucumbers on top. Put the greens on top of the cucumbers again, then cucumbers again. At the end we lay out dill umbrellas;
7. Mustard can be poured into the bottom of the jar, or it can be placed in a gauze bag and placed in a jar of cucumbers;
8. We put 5 liters of water on the fire and warm it up. Pour salt into hot water, boil until the salt is completely dissolved;
9. As soon as the brine becomes cool, pour it into a container with cucumbers;
10. After that, we close the jars with nylon lids, put them in the refrigerator for storage.

Quick Recipe

What you need for quick salting:

• 2 kilograms of cucumbers;
• 2 large spoons of salt;
• A bunch of fresh dill;
• 1 head of garlic;
• 3-4 large spoons of vinegar;
• 5 large spoons of vegetable oil;
• Spices for pickling cucumbers.

Recipe for pickled cucumbers in a cold way in haste:

1. For cooking, you will need an enamelled container or a plastic bag;
2. Cucumbers must be thoroughly washed from dirt. It is advisable to remove the skin from them, due to this they will turn out tender;
3. After that, vegetables can be cut into medium slices, so they will pickle faster;
4. Rinse the dill and chop into small pieces;
5. We clean the garlic from the skin and cut it into thin slices;
6. After that, mix the cucumbers with dill, garlic;
7. Add salt and vinegar to all ingredients. We mix everything;
8. Add vegetable oil. Optionally, you can season with spices - coriander, paprika, a mixture of allspice;
9. The container with all components should be placed in the refrigerator;
10. After 15 minutes, cucumbers can be served on the table.

• Be sure to soak the cucumbers for 3-4 hours before pickling. Due to this, they will become denser and after salting they will be crispy;
• For salting, it is better to use medium-sized fruits, no more than 15 cm long;
• To give an unusual taste and aroma, along with cucumbers, you can pickle onions, sweet peppers, tomatoes;
• For salting, it is better to use fruits with a dark skin, light fruits are suitable for making salads.

You can eat pickled cucumbers 2-3 months after pickling.

Cold pickled cucumbers for the winter will be a wonderful treat on the table and an addition to any main dishes.

It is not at all necessary to salt them in a barrel, they are no worse in glass jars or enamelware.

The main thing is to strictly follow the cooking recipe, then you get a real masterpiece of culinary art!

Pickled cucumbers (in cold water)

Pickled Cucumbers

These delicious pickles can be eaten immediately, when they are slightly salted - lightly salted, and you can prepare jars of cucumbers for the winter - putting them in a refrigerator or a cold cellar for long-term storage. Then in winter you will have very tasty pickles.

Cucumbers are poured with cold water, stand under plastic lids and infused warmly until the brine becomes cloudy. The use of cold water for salting is convenient for those who harvest cucumbers for the winter in the country, where there is no hot water and conditions for canning. I have been salting cucumbers with this simple recipe for decades. We love them very much at home.

This recipe for pickling cucumbers is very convenient when there are a lot of cucumbers, you can close many jars at once and eat 1 lightly salted, and send the rest to a cold place before winter.

What you need based on a 3-liter jar

• Cucumbers (how much will go in);
• Horseradish root - 1 root 5-10 cm long;
• Tarragon (tarragon) - 1-2 branches;
• Dill - 1/2 bunch or a couple of umbrellas;
• Garlic - 1 head;
• Currant or cherry leaves - 3 pieces;
• Brine - 1.5 liters per 3-liter jar (but it is better to prepare 2 liters of brine, just in case it suddenly spills or precipitates).

Brine proportions for pickling cucumbers

The ratio of water and salt: 1 liter per 70 g of salt (that's 2 heaping tablespoons).

Salt for brine should be without additives, ordinary.

Cucumbers soaked in water before pickling

How to pickle cucumbers with simple salting

1. Prepare cucumbers, herbs and jars for pickling

• Wash cucumbers and soak for 3-4 hours in cold water.
• Wash three-liter jars well with baking soda or dish detergent and rinse thoroughly. Then - douse with boiling water.
• Wash and cut greens. Horseradish clean and cut into chips. Peel and crush the garlic or cut into small pieces.

2. Place pickled cucumbers in jars

The procedure for laying cucumbers in jars: put horseradish and 2/3 greens and garlic on the bottom. The first layer of cucumbers. A little greens and garlic and again a layer of cucumbers. When all the cucumbers have entered the jar - fall asleep from the remnants of herbs and garlic.

But you can all the spices on the bottom, and then the cucumbers.

3. Prepare pickle for cucumbers

• Pour tap water or spring water into a saucepan ( we agreed that we will prepare for a 3-liter jar of brine with a margin, so we need to take 2 liters of water). Mix salt well in water (4 heaping tablespoons per 2 liters of water) and let stand. Do not drain the sediment that will turn out at the bottom into the cucumbers (discard the sediment).

If the brine remains, do not pour out, wait the next day. When the cucumbers stand upside down, some of the brine may leak even from tightly closed plastic lids (not very much, but still). It will be possible to add brine (or dilute a new one).

4. Close jars of cucumbers

• Pour brine over cucumbers.

If you want, you can put a circle of clean white paper on top of the pickled cucumbers (according to the diameter of the neck). When cucumbers are stored for a long time, it is sometimes possible for mold to form on top of the brine. If this happens, then the mold will collect on the paper and it will not be necessary to scoop it out of the brine (just remove the paper and throw it away). There is no need to be afraid of mold, you just need to remove it. But it does not always form. In the last 3 years I do not put papers and there is no mold either. Some jars, however, are in the refrigerator for more than a year.

• Close the jar with a clean, dense plastic lid steamed in boiling water (and the microbes are killed and the lid expands for a while, and then, having cooled down, it compresses the glass tightly and hermetically, clogging the jar).
• Turn the jar upside down and let it stand upside down for 12 hours at room temperature. Then return to its original position and wait until the brine becomes cloudy. Ready.
• After that, wipe the jars (they may leak while they are upside down), if a lot has flowed out and the top cucumbers have appeared above the brine, you can add new brine to the top. And store in the refrigerator or basement.

Ready-made jars with clouded (pickled) cucumbers, which were moved to the refrigerator for storage

Jars of cucumbers before filling with brine

Pickling cucumbers in the first 12 hours takes place in inverted jars.

Pickling cucumbers using the cold method is undoubtedly the easiest way to harvest this vegetable. No can keys, boiling pickles and exploding cans. We offer some excellent proven recipes on how to pickle cucumbers in a cold way.

Pickled cucumbers "Fragrant"

The components are designed for a 3L jar. Take as many cucumbers as you like (usually 1.5 kg).

Ingredients:

• cherry leaves (5-7 pieces);
• horseradish leaves (2-3 pieces);
• multi-colored peppercorns (to taste);
• dill (3-4 umbrellas);
• salt (3 tablespoons);
• garlic (4 teeth).

Carefully place cucumbers in a jar, alternating with leaves and spices. Dilute salt in a glass of water, pour into a jar and top up with clean water to the top. Leave to wander for 3-4 days and clean in the cold.

How to pickle cucumbers in a cold way with vodka: cucumbers "Under the degree"

The recipe is called so because a strong alcoholic drink is used - vodka. It is believed that this ingredient gives an unusual taste, allows you to maintain a bright color and promotes long-term storage.

Ingredients:

• cucumbers (how much will go in);
• cherry leaves (5-6 pieces)
• horseradish (20 g of leaves or root);
• dill (2-3 umbrellas);
• garlic (2-3 teeth);
• vodka (50 g);

Lay in 3l. a jar of cucumbers, shifting them with leaves and gradually adding spices. Pour cucumbers with saline solution. At the very end, add vodka.

Pickled cucumbers "With a secret"

The secret in this recipe is the combination of two ingredients: mustard and oak leaf. Their presence in brine makes cucumbers firm and crispy. Recipe for a 3L jar.

Ingredients:

• cucumbers (how much will go in);
• chili pepper (1 pc.);
• any peppercorns (to taste);
• oak leaves (5-6 pieces);
• dry mustard (1 tsp);
• horseradish leaves (3-4 pieces);
• garlic (3 teeth);
• dill (2-3 umbrellas);
• hydrochloric solution (1.5 liters of water and 3 tablespoons of salt).

Pour cucumbers with spices with a solution. Wait for fermentation, put in a cool place.

Quick Pickling Crispy Cucumbers

Now I will talk about all the nuances of quick preservation of cucumbers in a cold way. Everyone will decide for themselves which canning recipe to use, but I advise you to experiment and try to harvest cucumbers for the winter, both classic pickling and unusual cooking options.

For a 3-liter jar, we need the following ingredients:

• 1.5 kg cucumbers
• 1.5-2 liters of water
• 90 g salt
• 3 cloves of garlic
• 4 things. top of dill
• 2 horseradish leaves
• 8 leaves of currant, cherry and oak

Description

Before you start salting, you need to prepare the jars by washing them with water and baking soda. Leaves of horseradish, currant, oak and cherry are laid out on the bottom of the jar. Then lay the cucumbers vertically - so they are evenly salted. Cover with more leaves and add the peeled garlic cloves. Be careful with garlic: a large amount of it will make your cucumbers soft, without the characteristic crunch and elasticity. We tamp the jar with cucumbers to the top.

Preparing the brine:

Heat 750 ml of water and throw in the salt, when the salt has dissolved, add another 750 ml of ice water and pour the cucumbers with the resulting brine.

It is advisable to close such cucumbers with a plastic lid, which, when lowered into boiling water, swells and tightly closes your canned cucumbers.

After 1 month, cucumbers closed according to this recipe can be served at the table.

Advice for newbies:

Add 50 g of vodka to the brine and your cucumbers will not lose their color.

Little tricks for successful pickling

Even in such a simple matter, there are little tricks, after learning which you will understand how to pickle cucumbers so that they are stored for a long time, turn out spicy and crispy:

• choose cucumbers with thin skin and pimples;
• in order for the cucumbers to be salted evenly, they should be approximately the same size;
• It's best to trim the ends before cooking. If the cucumbers are purchased, then this way you will save yourself from the possible accumulation of nitrates in them;
• cucumbers should be placed vertically in a jar;
• you don't need to push too hard. Tightly beaten cucumbers will not crunch;
• it is not recommended to put currant leaves in a jar when salting in a cold way, as they contribute to the formation of mold;
• salt should be used ordinary rock, not iodized and not too fine, as cucumbers will be soft from it;
• Ready-made pickles must be stored in a cold place, otherwise everything will be in vain.

Before pickling, we sort the cucumbers, wash them well and fill them with cool water for 4-6 hours. This is done in order to avoid voids inside the fruit.

We prepare jars simply: it is enough to wash with soda, it is not necessary to sterilize. After filling the jars, close them with lids and leave to ferment in a warm place. This process must be monitored and periodically topped up with new brine to the very top. Cucumbers that are not covered in brine can lose their elasticity and become moldy. Do not be afraid if foam appears and the brine becomes cloudy, this is a natural fermentation process. Over time, the liquid will brighten and the foam will disappear. Due to such active processes, the brine may leak, so it is better to put something under the jars. Cucumbers should be cleaned in a cool place as soon as the brine becomes cloudy.

In order to understand how to pickle cucumbers in a cold way, it is enough just to do it once, following all the recommendations and carefully following the recipe.

Pickled cucumbers, tasty and crunchy, are a favorite snack in every family. With the onset of summer, housewives prepare them in large quantities so that in winter they can open a jar and please their relatives. Moreover, there are a huge number of harvesting methods today. Pickled and salty, pickled, crispy and not very, sour, sweetish. Most often, the fruits are poured with hot marinade. This makes it possible to avoid long sterilization, which means that the cucumbers will not become soft. But there is another option. Some housewives salt cucumbers in a cold way for the winter. Let's take a look at what it is, the pros and cons.

Universal Recipe

Once you try this blank, you will understand that now you will only do it this way. This saves a lot of time. It is very easy to roll up cucumbers in a cold way for the winter, even a novice hostess can do it. There is one subtlety here that you need to know. Delicious fruits can be eaten immediately, that is, there will always be salted cucumbers on the table. And by removing the jar for long-term storage in the refrigerator or cellar, you will then get excellent salting.

Technology

Cucumbers in the cold way for the winter can be cooked in the country, where there is no hot water and conditions for canning. They are filled with cold water, kept warm until the brine is cloudy, and closed with plastic lids. This recipe is sure to be loved by your family. Without being subjected to heat treatment, the fruits retain a special crunch. Part is eaten immediately in the hunt, the rest can be removed in the cold.

Salting secrets

To cook cucumbers in a cold way for the winter, you need to choose high-quality products. Of course, the best ones will be those that you have grown yourself. But those bought on the market are quite suitable, especially if you choose them correctly. Cucumbers must be necessarily small, in this case they fit well in a jar. Small young Zelentsy will be the best choice. They have a delicate, sweetish taste, and there are no voids inside. Therefore, you are provided with crispy cucumbers.

The variety matters too. If the fruits are smooth, with white spikes, then this is an option for salads. And wat will need small strong men with black spikes and pimples. They should be firm to the touch, and the light part should not cast yellow. And most importantly, if the fruits are bitter, then you can safely put them aside. Crispy cucumbers from them will no longer work.

The best water

It has already been tested on the experience of many housewives, salting using spring water and city, tap water, comes out completely different. Therefore, it is best to use pure. Of course, you first need to make sure of its composition. Today, one can easily do an analysis in the laboratory for such a check.

If spring water is not available, you can buy bottled water. If you are salting in the country, and there is no well or spring, then you can filter the tap water, boil it or even insist on silver, at least for a few hours. In it, pickling cucumbers in a cold way for the winter turns out flawless every time.

Fruit preparation

To make them especially tasty, you must first place the cucumbers in cold water. Even if the fruits were just taken from the garden, this measure will still not be superfluous. Most often, housewives say that this rule does not apply to the harvest from their garden. But from this, pickling cucumbers in a cold way for the winter only wins. The fruits will become more elastic and strong. Purchased on the market, it is necessary to keep in water for at least 3 hours, and preferably half a day.

Spices

Every housewife has her own recipe. Some take only allspice. Someone also puts cloves. But the classic set is the following: currant dill and pepper. Fans add oak and cherry leaves, various berries, garlic and mustard. If you want the salting to be spicy, then you can take horseradish roots, celery and dill, mint and tarragon, lovage and basil. The leaves are cut into large pieces, in this case nothing needs to be crushed.

Preparation

Many housewives make cucumbers in jars in a cold way. Now let's take a closer look at the recipe. To start conservation, you need to stock up on jars and nylon lids that are suitable in size. It is very convenient that nothing needs to be rolled up. The jar can be opened and closed at any time. By the way, metal covers can also be used, but in this case, be prepared for metal corrosion inside and out.

Soak the cucumbers in a bowl, pour over the greens separately with boiling water. Experienced housewives recommend doing without a currant leaf, because this can contribute to the formation of mold.

Conservation process

It is very important to prepare a sufficiently concentrated brine. The lack of salt provokes the growth of bacteria, because of which the cucumbers will quickly become soft and tasteless. The currant leaf has already been mentioned above. Even if you love this fragrance, it is best to do without it. Now let's go step by step:

• Soak cucumbers. So they will collect the required amount of water, and will not take it from the brine.
• Wash clean jars and lids with boiling water.
• Put vegetables and herbs in them.

Ready to fill. To do this, in a large saucepan you need to dilute rock salt with water. It takes about 2 tablespoons per liter of water. Stir gently and let stand. Now pour the brine into jars and cover with plastic lids. Such a simple cold way sometimes causes distrust. How so, without sterilization and other headaches. So it is, everything is very easy.

fermentation process

It's too early to lower the jars into the cellar. They need to be put in a cool place and checked every two to three days. Interested in mold. Usually cucumbers that protrude from the brine are covered with white bloom. Therefore, it is important to control its amount and add as needed.

The fermentation process is natural. There is absolutely no need to worry about this. At first, the brine becomes cloudy, foam appears, but over time this will pass. The colder the place where the jars are, the longer this process will take. Therefore, some housewives recommend leaving them in a warm room for full maturation. Jars are best placed in a tray, because some brine will run out. It needs to be replaced with fresh. As you can see, cucumbers are being prepared for the winter in a cold way without vinegar. This is important for people whose diet prohibits the use of pickled fruits.

Vodka and cucumber

This is a classic duet. However, today we are not talking about eating vegetables as a snack under a sweaty 100 grams. This is a special recipe for pickles that are good for vinaigrettes and salads. They will be strong and crispy, and cooking will not take much time. So, in order to prepare cucumbers with vodka for the winter in a cold way, you will need a three-liter jar, 50 ml of vodka, four tablespoons of salt, spices and one and a half liters of water.

Let's start cooking

In principle, the method is not much different from that described above. Soak the cucumbers for several hours so that they crunch nicely. Put all the fragrant herbs on the bottom and lay the cucumbers. Try to choose not the largest ones, so the workpiece will only taste better. Pour salt into each jar and fill with spring or bottled water. Now cover and leave to ferment for three days.

Is there a film on the surface? Very good, now it's time to move on to the next step. Drain the brine and add new water. Add a heaping tablespoon of salt. Pour in vodka and close the lid. Now you can send to storage. The final cucumbers will be ready in two weeks.

Little tricks

If cans rolled up in the classical way can be stored in an apartment, then these will have to be taken out into the cold. In heat, they will swell, and cucumbers will become unsuitable for eating. Usually the pickle is completely ready for use in a month. Do not forget that before putting on the jar, the lids must be heated in hot water. As they cool, they will shrink into place.

So that the jars do not swell, some housewives add a few pinches of mustard seeds to the brine. Horseradish, placed under the lid, prevents the formation of mold. A tablespoon of alcohol is also effective in preventing an explosion. If you want the cucumbers to be more crispy, then add a piece of oak bark. For express pickling, if you need to get the result as quickly as possible, cut off the tails and prick the fruits themselves with a fork.

Instead of a conclusion

Salting in a cold way can greatly save the time of the hostess. The process is greatly facilitated, a minimum of time is spent in the kitchen, and as a result - excellent cucumbers that are just waiting to be on your table. If you have not practiced such methods so far, then it's time to start. The only requirement is to have cold storage. At room temperature, such pickles explode.