Salting cucumbers in the Bulgarian way. Canning with currant juice

Pickled cucumbers are an appetizer that is familiar to literally every person since childhood. Such blanks are used not only to decorate the feast, but also to add to salads, main courses, soups. There are many recipes for preparing this dish, but the classic way of pickling cucumbers is considered the most popular and successful. Interestingly, according to many housewives, it is in the classic recipe that the best seasoning for pickling cucumbers is used. So, how to prepare vegetables and pickle them?

Pickled cucumbers - an appetizer that is familiar to literally every person

One of the successful seasonings, which has been used for many years in the process of pickling cucumbers, is considered to be the following, which includes:

• cherry leaves;
• Bay leaf;
• garlic;
• dill umbrellas;
• horseradish leaves;
• salt;
• allspice;
• currant leaves.

Such an ordinary rich bouquet of seasonings will allow you to endow pickles with an unsurpassed aroma and taste.

Pickled cucumbers for the winter according to my mother's recipe (video)

Pickled cucumbers: the usual classic recipe for the winter in jars

It is this recipe that implies the use of the best bouquet of seasonings for pickling cucumbers.

During the preparation process you will need:

• 600 grams of cucumbers;
• 1 bay leaf;
• 9 peas of a mixture of black and allspice;
• 1 sheet of horseradish;
• 4 garlic cloves;
• 5 currant leaves;
• 4 cherry leaves;
• 500 milliliters of water;
• 1 tablespoon of salt;
• 2 dill umbrellas.

It is this recipe that implies the use of the best bouquet of seasonings for pickling cucumbers

How to pickle:

1. Vegetables are washed, soaked in cold water for 4 hours.
2. Peppercorns, peeled garlic cloves, and bay leaf are placed in pre-sterilized jars.
3. Then the soaked vegetables are placed in the container, horseradish leaves, cherries and currants are placed between the cucumbers.
4. Cucumbers are compacted and covered with dill umbrellas.
5. Brine is prepared in a separate container. To do this, salt is dissolved in water, the liquid is brought to a boil, removed from heat and cooled.
6. The jars are filled with brine so that it covers all the vegetables, closed with nylon lids and sent to the refrigerator for 2-4 weeks, depending on the size of the cucumbers used.

If cucumbers are planned to be stored longer than before winter, a small amount of olive oil should be poured into the jar so that it forms a thin layer on the surface of the brine.

How to quickly cook small cucumbers?

If you want to taste small salted cucumbers right now, you should use the following recipe, for which you need:

• 1 kilo of cucumbers;
• 3 garlic cloves;
• 1 dessert spoon of sugar;
• 1 bunch of dill;
• 30 grams of coarse salt.

Cucumbers will be ready quickly

How to cook quickly:

1. Small cucumbers are washed, placed in a bag, salted and sweetened.
2. Garlic is peeled, cut into circles.
3. Dill greens are washed, dried and chopped with a knife.
4. Garlic and dill are transferred to the package.
5. The bag is then tied up and gently but vigorously shaken.
6. The workpiece is removed in the refrigerator for 6 hours.

It is interesting that exactly 6 hours is enough for high-quality pickling of vegetables, and after this time, cucumbers can already be eaten.

Preservation of cucumbers with red currant

Pickled cucumbers in jars sometimes do not look appetizing enough, so some housewives prefer to salt them along with bunches of red currants. By the way, these berries not only make the appearance of the workpiece more interesting, but also improve the taste of the cucumbers themselves.

For cooking you need:

• 4 black peppercorns;
• 600 grams of cucumbers;
• 2 garlic cloves;
• 1 onion;
• 1.5 cups of redcurrant clusters;
• 3 clove buds;
• 1 liter bottle of drinking water;
• 1 tablespoon of sugar;
• 2.5 tablespoons of salt.

Pickled cucumbers in jars sometimes do not look appetizing enough, so some housewives prefer to salt them along with bunches of red currants

How to salt:

1. Vegetables are washed.
2. All the spices, chopped onions and peeled garlic are placed at the bottom of the glass container.
3. Prepared cucumbers are laid in a container in an upright position.
4. A third of the currant is peeled from twigs, moved, washed and placed in jars - in the intervals between cucumbers.
5. In a clean saucepan, a brine is boiled from water, sugar and salt. The liquid is stirred and brought to a boil.
6. The blanks are poured with boiling brine, their top is decorated with the remaining handfuls of currants.
7. Banks are covered with lids and sent for sterilization for 10 minutes. Containers are rolled up and wrapped.

Currant, which is used in pickling cucumbers, can be used to prepare sauces for second courses.

How delicious to salt cucumber slices?

One of the best recipes for preserving sliced ​​cucumbers is pickled cucumber salad.

This requires:

• 5 cucumbers;
• 2 onions;
• 1 carrot;
• 1 garlic clove;
• 1 dessert spoon of dill seeds;
• 2 bay leaves;
• 2 peas of allspice;
• 300 milliliters of water;
• 15 grams of salt;
• 30 grams of sugar;
• 40 milliliters of 9% vinegar.

One of the best recipes for pickling cucumbers in a sliced ​​state is pickled cucumber salad.

How to cook pickled cucumber slices:

1. Cucumbers are washed, cut across with washers, 1 centimeter thick.
2. The bulbs are peeled, cut into half rings.
3. Carrots are freed from the skin, washed, rubbed on a coarse grater.
4. At the bottom of a pre-sterilized jar, a garlic clove, peeled and cut into slices, dill seeds, bay leaves, and pepper are placed.
5. Then the onion is laid on the spices in a layer 1 centimeter thick.
6. 1 centimeter of carrots is laid out on the onion.
7. A layer of cucumbers (thickness 2 centimeters) is laid on the root crop.
8. Layers alternate according to the described principle.
9. Marinade is made in a separate container. To do this, it is necessary to dissolve salt and sugar in water. The liquid is mixed and brought to a boil, vinegar is poured into it and the container is removed from the heat.
10. Boiling marinade is poured into filled jars.
11. The containers are covered with lids and sent to be sterilized for 35 minutes.
12. The container is rolled up with the help of a conservation key and left to cool wrapped in a blanket.

After seaming the workpiece, it should not be turned upside down, as such manipulation will mix the layers and worsen the appearance of the snack. When preparing the marinade, additional seasoning can also be used, for example, cinnamon, star anise, cloves - it turns out tasty and fragrant!

Pickled cucumbers with mint

If you add a few sprigs of mint to pickled cucumbers, you get a very fragrant preparation that not only conquers with its appearance, but also with its fresh smell.

In the process of salting you will need:

• 2 kilos of cucumbers;
• 200 grams of paprika;
• 1 hot pepper;
• 1 sheet of horseradish;
• 5 sprigs of tarragon;
• 5 sprigs of mint;
• 6 cherry leaves;
• 1 dill umbrella;
• 5 tablespoons of salt;
• 1 liter of water.

How to do:

1. Before salting cucumbers, they should be washed and soaked for 3-4 hours. It is the soaked cucumbers that are the most crispy, juicy and fresh.
2. The greens are washed and dried.
3. Greens are placed at the bottom of a clean sterilized container, and cucumbers, washed paprika and hot peppers are placed on it.
4. A dill umbrella is laid on top.
5. In a separate container, a brine is prepared from water and salt. The liquid is brought to a boil and poured into the workpiece. In this state, the snack is left for 2 days.
6. Then the brine is drained, boiled again and poured back into the jar.
7. The container is rolled up, turned over on the lid and insulated.

You can eat cucumbers prepared for the winter with mint 30 days after they are corked.

Crispy pickles for the winter (video)

When we lived in a hostel in my student years, I was lucky to try many different pickles 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 (and preferably 5-8 hours, especially if they are 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 refrigerate.

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 squeezed 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 tbsp. l 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.

Good afternoon.

To answer the first question, I am writing this article, and I will answer the second one right away so that there is an understanding of what we are actually going to do today.

So, pickling cucumbers is the process of preserving the product through the fermentation process. During this process, lactic acid is released from cucumbers (or other salted products), which protects them from spoilage. At the same time, the preparation goes without vinegar and without sugar. And the most important plus is that sterilization is not required.

Everyone's favorite crunch and taste is just a side effect of the salting process, which can be enhanced by additional ingredients.

Pickling is the preparation of a solution using vinegar, ascorbic acid or other acids that act as an antiseptic and prevent vegetables from spoiling. This solution is traditionally called a marinade.

This is the main difference between the two methods.

Let's look at a few examples of pickling cucumbers for the winter in jars to see all the differences and features.

Pickled cucumbers for the winter in hot jars without sterilization

This method is one of the most common. The brine is prepared by boiling, so the method is called hot. For the same reason, it is recommended to roll up the cans with iron lids, because the nylon ones will “siphon” under the pressure of hot steam.

Ingredients for two 3 liter jars:

• 3-4 kg cucumbers (depending on size)
• 3-5 pieces of hot pepper
• Leaves of blackcurrant, cherry, horseradish (or horseradish root), walnut or oak leaves can be
• Dill sprigs with seeds

Brine (about 5 l):

• for 1 liter of water - 1.5 tbsp. salt with a slide

Cooking:

1. Rinse the cucumbers thoroughly with running water, then put them in a deep saucepan and pour cold water over them. Let it sit for a few hours, preferably overnight. After that, we wash the vegetables again and put them in another bowl.

This is one of the first secrets to make cucumbers crispy and juicy, not shriveled and limp.

2. Peppers and horseradish root cut into thick slices.

3. Now we take the same deep pan and line the bottom with cherry, currant and other leaves that we managed to find. Put a few pieces of horseradish and pepper on top.

4. Then comes a layer of cucumbers.

5. Lay out 3-4 layers of cucumbers and spices in this way.

The thickness of the layers is chosen arbitrarily. The more layers you get, the better.

The last layer should be greens.

6. When all the cucumbers are in the pan, fill them with brine. To prepare it, you need 1.5 tablespoons of salt with a slide per 1 liter of water. In total, you need 5 liters of brine.

On top of the pan we put a plate smaller in diameter than the pan and put a press on it. For example, a jar of water.

7. We leave the cucumbers under pressure for 3-5 days. Temperature and storage conditions are not very important. Readiness for the next step will come when a white film forms on the surface of the water.

The white film is lactic acid bacteria, the result of vegetable fermentation.

8. Now we pour the brine into another container (it will still be useful to us), remove all the leaves and other spices, and rinse the cucumbers thoroughly with running water.

9. And put them in 3 liter jars.

10. Bring the drained brine to a boil and pour into jars to the very top. Cover with boiled lids and leave for 10 minutes.

11. Then again pour the brine into the pan, bring it to a boil again and again pour it into jars of cucumbers.

Pour the brine in such a way that it begins to overflow over the edge of the jar.

Then we cover the jars with lids and roll them up.

12. Now the jars need to be turned over, covered with a blanket and left to cool completely. After that, they can be stored in a cool, dark place.

Pickles will be ready to eat. when the brine turns from cloudy white to light, and a small sediment forms at the bottom.

Crispy pickles in a cold way: a recipe for a 3 liter jar

This method is called cold because it does not require boiling the brine. It is designed for nylon covers and, of course, does without seaming, which greatly simplifies the harvesting process.

The most delicious recipe for jars with twist lids

I think this option is the most delicious, because garlic is used in the cooking process. It always gives dishes a special flavor.

A nice feature of the recipe is the ability to store jars in an apartment for a couple of years.

Such cucumbers are eaten very quickly, so it is better to prepare them in single portions in jars of 700-800 ml and use screw caps.

Ingredients for 10 jars of 800 ml:

• Cucumbers - 4-5 kg
• Carrots - 4 pcs
• Garlic - 30 cloves
• Dill dry - 5 branches
• Horseradish root and leaves - 5 pcs each
• Salt - 5 tbsp
• Peppercorns - 5 tbsp.
• Bay leaf - 10 pcs
• Water - 5 l
• Hot pepper (optional) - 3 pcs

Cooking:

1. Cut carrots into circles, horseradish root into cubes. Wash and clean the garlic, break the dill into strips.

2. We take clean jars and put in them 3-4 bars of horseradish, 3-4 sprigs of dill, a piece of hot pepper (optional) and 3-4 cloves of garlic.

3. Then we tightly stuff the cucumbers (vertically) and put a few circles of carrots on top.

Separately, in a saucepan or plastic container, put 1 kg of cucumbers (along with spices), which will be needed to add to the jars during the cooking process.

4. Prepare the brine by dissolving 5 tablespoons in 5 liters of water. salt and bring this mixture to a boil, then pour it into jars and loosely close them with lids. Pour the brine into the container and also cover with a lid.

We leave the cucumbers in this form for 24 hours at room temperature.

5. After a day, pour all the brine into the pan and boil it again. Cucumbers in jars will shrink a little in a day and you will need to add cucumbers from the container to them, then pour hot brine into the jars again, cover with lids and leave for another 24 hours.

6. And again, after a day, the brine must be drained, boiled and poured into jars again. After that, it is already possible to tightly wrap the jars and, after making sure that they are tight, turn the lids down, wrap them in a blanket and leave it like that until it cools completely.

7. When the jars have cooled, we turn them over to their normal position and store them in the apartment at room temperature, without worrying that they will burst or the cucumbers will deteriorate.

Recipe for pickling cucumbers for the winter with mustard

A great way for those who want to achieve the taste of pickles "like from a barrel." The taste is slightly sour and spicy. And thanks to mustard, cucumbers become especially crispy.

Ingredients for one 3 liter jar:

• Cucumber (fresh) - 1.7-1.8 kg
• Water - 1.5 l
• Salt (with a small slide) - 3 tbsp.
• Currant leaf - 5-7 pcs
• Cherry leaf - 10 pcs
• Oak leaf (optional) - 2 pcs
• Dill (umbrellas) - 4-5 pieces
• Horseradish leaf - 1-2 pieces
• Dry mustard (Mustard powder) - 2 tbsp.
• Black pepper (peas) - 10-12 pcs

Cooking:

1. We wash the cucumbers well, cut off the ends and soak in cold water for at least 4 hours.

After that, we wash them again and put them tightly in a jar, on the bottom of which half of the cooked herbs and peppers are laid. We shift the cucumbers with the remaining greens.

Fill the jar with boiling brine to the very neck.

We prepare the brine by boiling 1.5 liters of water with salt mixed in it (3 tablespoons).

2. We cover the jars with nylon lids, and when the brine has cooled down, remove the lids and cover the necks with gauze. We leave the jars in this form for 2 days at room temperature, periodically removing the resulting white film.

3. After two days, pour the brine into a saucepan and boil again. Then it will again need to be poured into the cucumbers, but before that you need to add dry mustard to the jar.

So, pour the hot brine, cover with a lid, and after cooling, remove it and leave the cucumbers alone for 6 hours.

4. After that, drain and boil the brine for the last time, pour it back into the jar, roll it up and leave it to cool under a fur coat upside down.

The brine will be cloudy at first, but as the mustard settles, it will clear up. This will mean that the cucumbers are pickled and ready to eat.

Quick and delicious recipe with vodka and vinegar

Well, in the end, I offer an original recipe for pickling cucumbers on vodka. In order to speed up the process, we will even add vinegar, which, as I wrote at the beginning, is not typical for the brining process. But it's important for speed.

This recipe is only for quick pickling, and cucumbers will reach readiness for another week.

Ingredients:

• Cucumbers - for a 3 liter jar (depending on the size, the quantity is different)
• Leaves of horseradish, black currant, cherry - a couple of pieces
• dill umbrellas
• Garlic - a couple of cloves
• Pepper black and allspice
• Water - 1.5 l
• Salt - 3 tablespoons
• Vinegar 6% - 2 tbsp.
• Vodka - 100 ml

Cooking:

1. Soak cucumbers in cold water for 3 hours, then drain the water and cut off the ends.

2. Put all the spices and leaves on the bottom of the sterilized jar, after which we tightly tamp the cucumbers.

3. Pour boiling water into the jar with salt and vinegar dissolved in it. We leave a place for vodka, which we pour at the end, so that the liquid is up to the brim.

4. Now cover the jar with gauze and leave for 12 hours, periodically removing the resulting foam.

5. After the specified time, close the jar with a nylon lid, boiled for a couple of minutes in water and put it in a dark, cool place.

In a week, pickles will be ready.

Here is such an interesting and diverse selection today turned out. I am sure you have already spotted the recipe that you liked the most.

And that's all for today, thank you for your attention.

Hello dear readers. Today we will consider different recipes for pickling cucumbers, both for the winter and quick cooking in haste. Some of these recipes are already on our blog, but I will show them to you anyway. We will try to make this article a small encyclopedia that will help you decide on the preparations of cucumbers. But we will not start with recipes, but with simple tips that I heard from my parents since childhood, and which I myself have already learned from personal experience.

The content of the article:
1. Tips and secrets from the practice

cucumbers

The choice of cucumbers must be approached responsibly. The taste, appearance and duration of storage will depend on this. Not every cucumber is suitable for harvesting for the winter.

Our parents always tried to close the Nezhinsky cucumbers. But time does not stand still, and now you can already find dozens of varieties of cucumbers that are in no way inferior in taste and characteristics to the Nezhinsky variety.

Most, including our parents, recommend using cucumbers with pimples, justifying this with the experience of past generations. Such blanks last longer, taste better, and crunch. But now pimples are no longer an indicator. More will depend on the variety and how the cucumbers are grown.

You should pay attention to the color of the pimples, the darker the ending, the better. White endings are common in salad cucumbers, as is the smooth skin.

Always soak cucumbers before canning or pickling. This will help to better wash them, make them elastic, and remove nitrates from the fruit. It is advisable to take fresh and seasonal (local) cucumbers. Especially if you are preparing for the winter. If earth remains on the fruits, then such cucumbers will not stand.

Before buying, ask if this variety of cucumbers can be salted, and specify exactly about long-term storage. Most varieties are suitable for lightly salted cucumbers, and many times less for storage for the winter.

Try cucumbers before you buy. It is necessary to try from the dark side, from the side of the stem. They should not be bitter, a little tart, and ideally a little sweet.

The size of the cucumbers does not matter much. Small fruits can be salted in jars, and large ones in barrels. If you cook salted cucumbers, then take the same size, if for the winter, then you can use a different size.

This recipe is more suitable for residents of houses or for those who have a basement for storage. To taste, they are almost the same as in banks.

• Cucumbers are your bucket
• Horseradish root and leaves - 2 - 3 roots
• Dill umbrellas - 3 - 5 pcs
• Cherry leaves - 4-5 pieces
• Currant leaves - 4-5 pieces
• Oak leaves - 4-5 pieces
• Garlic - 3 heads
• Salt - 10 tbsp. spoons with a slide (for 5 liters of water about 300 - 350 gr.)

Recipe:

1. First of all, we prepare the ingredients. Soak cucumbers for 2 hours. Peel the garlic. Wash all greens. We used to throw it into a bowl of cucumbers too. Particular attention to the roots of horseradish, they should not be left with earth.

2. Put about 1/3 - 1/2 of all ingredients at the bottom. Lay out the cucumbers. Add remaining ingredients between cucumbers. We cover the cucumbers with horseradish leaves.

3. Dissolve salt in water and pour cucumbers. The water should completely cover the cucumbers.

4. We send to a cold place for storage.

Such cucumbers are ready no earlier than in 2 - 3 weeks. They can stand in a barrel or bucket until the very spring, sometimes even until the beginning of summer.

Cucumbers in a plastic bottle video

Salted cucumbers

Sometimes you want delicious sour cucumbers, but there is no time to wait. These recipes for quick lightly salted cucumbers will help you with this. You can of course make them according to the recipe that is described above, I will not re-paint it. But it takes a long time, and it can be faster.

Quick lightly salted cucumbers on mineral water

The ingredients are almost like for the winter, only according to this recipe they will be ready the next day.

• 1 kg. young cucumbers
• 1 liter of mineral water
• 2 tbsp. small heaping tablespoons of salt
• 3-4 garlic cloves
• dill umbels or bunch of green dill

Cooking:

1. Let's start cooking as always with the preparation of the ingredients. We wash the dill, peel and cut the garlic into plates, wash the cucumbers (do not forget about soaking) and cut off their asses. For even quick pickling, we prick the cucumbers with a fork so that the brine penetrates the skin faster, but this is already if you are in a hurry to try pickled cucumbers.

2. Place garlic and dill in a clean jar, cucumbers on top.

3. Dissolve salt in mineral water. To do this, we poured water into a jar, but you can also in a bottle. Pour water into a jar and leave at room temperature for one day.

4. After a day, we remove the cucumbers in the refrigerator. But they are the most delicious, lightly salted on the first day. Therefore, we usually guess by the arrival of guests, or by the desire to enjoy delicious cucumbers.

You can see how we made them for the first time

This is one of the fastest pickled cucumber recipes. It will take only one night for the cucumbers to be ready. Another advantage of this recipe is that it is prepared without water, so to speak, dry salting.

• Cucumbers - 1 kg.
• Garlic - 3 cloves
• Dill - one small bunch
• Salt - 1 teaspoon (largely heaped)

Recipe:

1. My dill and cucumbers. Cucumbers cut into 4 parts, cutting off the asses. Finely chop the dill. We clean the garlic and chop it too. We did it on a cutting board, pressing it with a knife blade and chopping it into small pieces.

2. We put all this in a tight plastic bag. Seal the bag and shake everything well. We put it all in the refrigerator for 12 - 16 hours. It is advisable to periodically shake the bag, so the cucumbers will be ready faster and the salting will be more even.

3. After 12 - 16 hours, you can already try cucumbers, or even earlier. Very fragrant and tasty salted cucumbers are obtained. We then transfer them to a plastic tray and put them in the refrigerator again.

What I like is the speed of preparation and the fragrant taste. Moreover, such cucumbers do not peroxide, they remain lightly salted for 5 days.

More recipe description can be seen

Or you can watch the video.

Pickled (sweet) cucumbers recipes for the winter

When you are already tired of the usual sour cucumbers, you can always find an alternative. For example, not sour cucumbers, but sweet ones. As a rule, such preparations are made with vinegar and the method of hot pouring with water.

Crispy Pickled Cucumbers. Step by step recipe with photo

This is our family favorite pickle recipe. We got the recipe from our mom. In the 80s of the last century, sweet cucumbers became fashionable, and then parents tried many recipes, and chose this one.

I will show on the example of a workpiece in liter jars. Very convenient and practical.

Ingredients for one jar:

• Cucumbers - how much will fit in a jar (preferably small cucumbers)
• 2 bay leaves,
• 2 cloves of garlic
• 3-4 peppercorns,
• 1-2 allspice,
• 1 teaspoon mustard seeds
• A few blackcurrant leaves
• 6 tablespoons of sugar
• 6 tablespoons 9% vinegar,
• 3 teaspoons of salt
• Dill (a small branch with an umbrella)

1. Soak the cucumbers for 2 hours, then wash and cut off the butts. Preparing dry ingredients. We clean the garlic. My greens.

2. Grind dill and currant leaves to make it easier to place in a jar. In clean jars, add all the spices and tightly stack the cucumbers.

3. Add salt, sugar, and then vinegar to the jar. If your salt or sugar does not wake up, then you can spill it with vinegar.

4. After that, we can pour boiled water. I only recommend pouring not only boiled, but slightly cooled down, so that the top cucumbers remain beautiful and firm afterwards.

5. Cover the cucumbers with lids and put in a pot of water. Boil, from the moment of boiling for 15 minutes, then roll up.

Attention! The temperature difference in the jars and the pan should not be large, otherwise the jars will burst. Place a tea towel in the bottom of the pot to keep the jars from bursting when boiling.

6. After we rolled up, we send the cans to the bath (we wrap them up). We put the jars on the lids, upside down. If unmelted sugar is visible at the bottom of the jar, then move the jar a little to dissolve. Leave until completely cool.

Very tasty, crunchy and sweet and sour cucumbers are obtained. Our children love these cucumbers. We have such cucumbers in our apartment, and in the second year the taste does not change. I don’t recommend it for the third, they become sour and the original taste changes.

Crispy pickled cucumbers for the winter video

Delicious and crispy cucumbers are not always obtained, but this minus is possible. So, for pickling, you need to choose small vegetables, with a thin skin and a gimlet surface. As a result, they are well salted, and there will be no voids in them. Also, before salting, cucumbers of the same size should be selected, so the process will take place in all fruits.

Very cucumbers are obtained, they are salted in. For salting you will need the following ingredients:

25 liters of water;
- 600 g of salt;
- 10 g of tarragon;
- 100 g of dill;
- 5 heads of garlic;
- 25 cherry leaves;
- 20 oak leaves;
- 20 black currant leaves;
- 1/2 pod of red pepper;
- 1/2 horseradish root.

Make the brine first. You need salt in warm water. Then sort the cucumbers and wash them with cold water. After that, line the bottom of a wooden barrel with washed leaves of oak, cherry, blackcurrant, also lay dill, horseradish, tarragon, garlic. Now cucumbers are stacked in dense rows in a vertical position. Between them, make pads of seasonings and leaves. Close the barrel tightly, hammering the top bottom. Now, through the hole that needs to be made in advance in the bottom, pour in the brine and plug it with a wooden plug. It is important to prevent the cucumbers from floating up after pouring it, so you should tightly cover the lid of the barrel with a wooden circle and put a weight on it. Through you can take a sample from pickles. If the cucumbers are not salted enough, then you should wait a few more days.

Pickled cucumbers in a jar

Not everyone has the opportunity to pickle cucumbers in a barrel, so it's in a jar. For this you need products:

3 kg of cucumbers;
- 1.5 liters of water;
- 2 bay leaves;
- 2 seed umbrellas of dill;
- 3 leaves of black currant;
- 3 cloves of garlic;
- 6 peas of allspice,
- 3 cherry leaves
- 1 sheet of horseradish;
- 90 g of salt.

First, the brine is made. Take a saucepan, pour water into it, dissolve salt in it and throw in 2 bay leaves. Put the dishes with brine on the fire and boil. Then put an umbrella of dill, blackcurrant leaves, horseradish, cherries, garlic and peppercorns on the bottom of a three-liter jar. After that, a layer of cucumbers is laid out, which are installed vertically. Now fill them with boiling brine and roll up the jar with a metal lid. Store pickles only in a cold place. It can be not only a cellar, but also a refrigerator, otherwise they will quickly deteriorate and labor will be wasted.

Related article

It’s good to have a few jars of pickles in stock, because without them you can’t cook pickle, hodgepodge. Properly pickled cucumbers for the winter retain their maximum useful properties, they turn out tasty and crispy.

You will need

• An old recipe: 100 cucumbers, 1 pound salt, 5 liters of water, garlic, a bunch of dill, currant leaves.
• Cucumbers in an enamel bowl: cucumbers 10 kg, dill (umbrellas) 400 g, horseradish root 60 g, garlic 40 g, cherry or currant leaf 100 g, hot pepper 15 g, water 5 l, salt 300 g, mustard powder 20 g .
• Cucumbers in jars: gherkins 10 kg, acetic acid 150 g, bay leaf 30 g, hot capsicum 15 g, water 5 l, salt for pickling 100 g, for scalding 300 g.
• Cucumbers in cucumbers: 10 kg of medium-sized fruits, 10 kg of overripe fruits, salt 700 g, garlic and paprika 20 g each, dill umbrellas 300 g.

Instruction

Choose healthy, ugly, green, 5-15 cm in size cucumbers for pickling. Sort into three sizes: 5-9 cm, 9-12 cm, 12-15 cm. Ideal dishes for pickling cucumbers for the winter are oak barrels, greens they have excellent taste, are stored for a long time.

A simple pickle, peeped in an old cookbook: wash the medium-sized fruits well, put them in a barrel tightly in layers, sprinkling each layer with currant leaves and dill. You can add garlic cloves, it not only multiplies the taste, but also helps to keep the greens strong. Press down on the cucumbers. Dilute the salt in boiled cold water, pour the product with this brine and seal tightly. Store at 0+5 degrees.

You can also salt cucumbers in enameled dishes, these days this is a more familiar container. Before salting, soak cucumbers in cold water for 7-8 hours. This is done so that they swell, become elastic and, when salted, do not become empty, do not wrinkle. Put spicy herbs at the bottom of the dish, lay a layer of cucumbers and again spices, and so on to the top. The top layer is herbs, take them only fresh.

Stuff the cucumbers into the pan as tightly as possible, pour over the brine, put a circle and press down with a load. Let them stand in a room for two or three days, and then put them in a cellar or some other cold place. Watch the brine and if mold appears on the surface, remove it and rinse the circle and weight in boiling water. Prepare the brine as follows: dissolve the salt in a small amount of cold water, then add water to the norm. Let it stand for 8-10 hours.

No less tasty are cucumbers pickled for the winter in glass jars. You can salt in one of the ways described above, after a week put it in jars and pour boiled brine and close with iron lids. Or you can cook lightly salted cucumbers. Small fruits are suitable for such salting. Scald prepared gherkins with water and salt, 300 g of salt in a bucket of water, then pour over with ice water and dry. Carefully place in jars in rows, add lavrushka and hot pepper. Fill with brine and roll up with iron lids. With this salting method, use an additional preservative - vinegar, and then the cucumbers will be well stored.

Cucumbers salted in cucumbers have an interesting taste. If there are overgrown cucumbers, you can use them for pickling. Place the prepared greens in a pot or jars, sprinkling each layer with finely chopped or grated overripe cucumbers mixed with salt, hot pepper, dill and chopped garlic. Press down on the cucumbers.

note

The Russian pound is equal to 0.409 kg; 100 cucumbers are approximately equal to 10 kg.

Helpful advice

Ordinary pickles will get extraordinary strength, retain their bright green color and crunchiness, if 1/3 of the decoction of oak leaves is added to the brine. But at the same time, cucumbers will acquire sourness.

Sources:

• The book "Homemade pickles, jams and marinades"

Cucumbers are revered both fresh and pickled or salted. Salads, soups, snacks - you can't do anything without a cucumber. It is worth noting that cucumbers prepared for the winter play a special role, because they are doubly pleasant and tastier if they are collected from their own garden and rolled into jars according to your favorite recipe.