Pickling cucumbers in cucumbers recipe. To get high-quality pickles that will be stored all winter, they are prepared

Good thrifty housewives have many recipes for pickling cucumbers. Between themselves, they are almost identical. The difference is only in the amount of spices and salt. They can also differ in greens, which are put to give the cucumbers a taste and spicy aroma. There are two methods for pickling cucumbers: hot and cold. These vegetables can be harvested in a variety of containers: in a barrel, bucket, jar. Everything is at the discretion of the owner.

Recipe for lightly salted canned cucumbers with vodka for the winter

Required salting ingredients cucumbers according to this recipe:

1. Fresh cucumbers - 2 kg;
2. Vodka - 100 ml;
3. Rock salt - 2 tablespoons;
4. Filtered water - 1.5 l;
5. Laurel leaf - 3 pieces;
6. Sugar - 3 tablespoons;
7. Dill - 20 g;
8. Horseradish (root) - 10 g;
9. Capsicum bitter and allspice - at will and taste.

How to pickle vegetables for this recipe:

Recipe for pickling cucumbers in a cold way

This recipe includes the following ingredients:

1. Fresh cucumbers - 2 kg;
2. garlic cloves - 3 pieces;
3. Dill - to taste;
4. Black currant - 5 g;
5. Horseradish leaves - 10g;
6. Peppercorns - 8 pieces;
7. Cherry leaves - to taste;
8. Capsicum bitter pepper - 5 g;
9. Drinking water - 200 ml.

step by step cooking vegetables with this simple recipe:

Recipe for pickling cucumbers in a bag without brine

For such an unusual way pickling vegetables you will need to take such components;

1. Fresh cucumbers - 2 kg;
2. garlic cloves - 8 pieces;
3. Rock salt - 2 tablespoons;
4. Dill greens - 200 g.

Cooking includes the following steps:

How to pickle cucumbers with mustard for the winter - recipe

For making pickles cucumbers according to the recipe you will need to take the following components:

1. Salt rock - 3 tablespoons;
2. Horseradish leaves - 1/2 piece;
3. Fresh cucumbers - 1.5 kg;
4. Mustard powder - 1.5 tablespoons;
5. Cherry leaves - 4 pieces;
6. Oak leaves - 4 pieces;
7. Garlic cloves - 3 pieces;
8. Currant leaves - optional.

Cooking consists of the following steps:

Recipe for pickling cucumbers in your own juice

For cooking you need:

1. Cucumbers - 1.5 kg;
2. Horseradish leaves - 30 g;
3. Garlic cloves - 1 piece of small size;
4. Dill greens - 1 bunch;
5. Hot pepper - 1.5 pods;
6. Rock salt - 0.15 cups;
7. Water - 0.75 l.

cooking vegetables This recipe consists of the following steps:

Recipe for making delicious crispy cucumbers without adding vinegar

To you will be needed such products:

1. Salt rock - 50 g;
2. Fresh cucumbers - 1 kg;
3. Capsicum bitter - 1 small pod;
4. garlic cloves - 1 piece;
5. Horseradish leaves - 3 g;
6. Cherry leaves and currant leaves - 10 g;
7. Dill umbrellas - 5 g.

cooking vegetables according to this recipe is as follows:

Recipe for pickled cucumbers for the winter with red currants

For this amazing recipe you will need these components:

1. Fresh cucumbers - 800 g;
2. Bulgarian sweet pepper - 240 g;
3. Horseradish root - 40 g;
4. Parsley and dill - 10 g each;
5. Laurel leaf - 2 pieces;
6. Garlic - 40 g;
7. Black peppercorns - 12 pieces;
8. Carnation - 2 branches;
9. Cinnamon - 2 g;
10. Sugar - 2 tablespoons;
11. Rock salt - 4 tablespoons;
12. Ripe red currant - 400 g;
13. Filtered water - 1400 ml.

Cooking includes the following steps:

Recipe for pickled cucumbers for the winter with apples

For such a workpiece you will need these ingredients:

1. Apples - 1.5 pieces;
2. Fresh cucumbers - 750 g;
3. Currant leaves - 13 g;
4. Rock salt and granulated sugar - 0.75 tablespoons each;
5. Purified water - 750 ml.

Cooking:

Recipe for pickling cucumbers for the winter in a hot way

you for cooking cucumbers according to this recipe you need to take the following products:

1. Fresh cucumbers - 4 kg;
2. Horseradish leaves - 4 pieces;
3. Dill umbrellas - 8 pieces;
4. Garlic cloves - 10 pieces;
5. Black peppercorns - 16 pieces;
6. Cherry leaves - 10 pieces;
7. Tarragon or tarragon - 4 pieces;
8. Rock salt and granulated sugar - 3 tablespoons each;
9. Citric acid - 1 teaspoon.

cooking cucumbers according to this recipe for two three-liter jars is as follows:

• Wash the cucumbers well and soak them in cold water for 2 hours;
• At this time, prepare the jars for use. Wash them with soda, rinse and sterilize;
• Put all the spices on the bottom of the jar, and put cucumbers tightly on top. Pour freshly boiled water over vegetables. Cover the jar with vegetables for 15 minutes with a lid;
• While the vegetables are infused, prepare the brine. To do this, mix water, citric acid, rock salt and granulated sugar. Put the container with the components for the brine on the fire and bring to a boil;
• Drain the water from the jars and immediately pour the hot brine over the vegetables. Roll up the jars tightly with lids, turn them over and wait until they are completely cool. Then take it to the basement.

Pickled cucumbers are an indispensable component of such favorite dishes as hodgepodge, pickle and others. Therefore, any housewife should prepare several jars of such salting.

Cucumbers can be harvested large and small, but the most delicious in pickles are small hard fruits. Salting cucumbers for the winter, as well as, is the simplest and most troublesome task.

Mineral water with gas allows the fruits to get a lot of oxygen, which has a beneficial effect on the salting process. The fruits are completely salted, but they turn out crispy and tender. The taste of such blanks will not be pronounced and will appeal to all lovers of pickles. For such a blank, you will not need to stand at the stove for hours and cook. Such pickling of cucumbers without vinegar for the winter, like, is suitable for any occasion.

Required Ingredients:

• Cucumbers - 0.5 kilograms;
• Mineral sparkling water - 330 milliliters;
• Garlic - 5 small cloves;
• Salt - a tablespoon without a slide;
• Dill - 1 bunch;
• Leaves of black or red currant - 5-7 pieces.

How to salt cucumbers quickly:

1. Rinse the gherkins, cut off the tails on both sides;
2. We clean the garlic and put it in pre-prepared jars, they need to be sterilized in a convenient way;
3. Rinse the greens well and lay on the bottom of the jar for harvesting garlic;
4. Now you can put cucumbers in jars, you need to pour salt on top;
5. The jar must be filled with carbonated water, covered with gauze and left to infuse for 8-9 hours, it is best to make the preparation in the evening and leave to infuse all night, and continue cooking in the morning;
6. After that, you can close the jars with tight plastic lids and store them in a cool place or refrigerator.

How to salt cucumbers with simple salting

The ingredients for this recipe are designed for pickling one three-liter jar of cucumbers. If you need to prepare several cans, then the ingredients should be increased accordingly. This recipe is a classic and proven by more than one hostess, the cucumbers are tasty and moderately salty, like.

Required Ingredients:

• Small cucumbers - 1.5-2 kg;
• Leaves of any currant - 5 pieces;
• Cherry leaves - 5 pieces;
• Horseradish leaves - 2 large leaves;
• Fresh garlic - 3-5 cloves;
• Fresh dill - 1 bunch;
• Water - 1 liter;
• Rock salt - about 2 tbsp. spoons with a slide;
• Sugar - 1-2 tbsp. spoons.

How to pickle cucumbers - recipe:

1. Wash the cucumbers, cut off the tails and soak in boiled cold water for about 3-4 hours;
2. Containers for blanks must be sterilized so that vegetables do not deteriorate during storage, this is easiest to do with steam or an oven;
3. Lids are also sterilized by dipping into boiling water and holding there for about 10 minutes;
4. Sort greens, wash;
5. All greens must be laid on the bottom of the jar, but horseradish leaves must be left;
6. Put cucumbers in a container and pour brine on top, for it you need to mix cold water, salt and sugar;
7. Horseradish leaves should be placed on top of the cucumbers and rolled up with sterilized lids;
8. The fruits will gain flavor and salt in about 1 month.

How to salt cucumbers for the winter

You can add various seasonings and herbs to these cucumbers, it depends on your taste. But the most suitable ingredients are peppercorns, laurel, horseradish leaves, garlic, dill. It is these seasonings that are usually added to salted vegetables. The most elementary and convenient recipe is pickling cucumbers in jars.

Required Ingredients:

• Fresh small cucumbers - about 1 kilogram;
• Rock salt - 3 tbsp. spoons;
• Black pepper - 5 peas;
• Laurel - 2 leaves;
• Currant leaves - 3 pieces;
• Garlic cloves - 5 pieces;
• Fresh dill - 1 bunch;
• Tarragon - 1 bunch;
• Large horseradish leaves - 1/3 leaf.

How to salt cucumbers - recipe:

1. Cucumbers must be selected certain varieties intended for pickling, other varieties are not suitable for long-term storage, wash the fruits, dip them in cold water, leave to infuse in it for at least three hours, but it is better to increase the time to 5-8 hours, so the fruits they are fed with enough water and will not take a lot of brine from the jar;
2. In prepared jars, it is necessary to decompose herbs and spices;
3. Now you can prepare a solution for salting, dissolve salt in water;
4. The jars are completely filled with brine and closed with tight polyethylene lids; before closing the jar, the lid must be held in boiling water for several seconds.

How delicious to salt cucumbers with spicy

For the festive table, you can prepare a large number of blanks in advance, which will serve as snacks. Therefore, spicy cucumbers must be cooked. They can be served with various hot dishes and side dishes, as well as used as a snack. The sharpness gives them an unusual taste and richness. In addition, not only small fruits are useful in this recipe, but also large enough, they will subsequently be cut into convenient pieces.

Required Ingredients:

• Cucumbers - 1 kilogram;
• Black currant leaves - 10 pieces;
• Parsley - 10 branches;
• Dill - 30 grams;
• Red hot pepper - 1 small pod;
• Peppercorns - 3 pieces;
• Garlic - 1 large head;
• Rock salt - three tablespoons;
• Water - 1000 milliliters.

How to pickle cucumbers for the winter:

1. For this recipe, it is best to take a large enameled saucepan and salt the vegetables in it; you need to put a small part of the seasonings on the bottom of the container;
2. Wash the cucumbers, cut off the tails and cut into small slices;
3. Peel the garlic, finely chop, grate or pass through a garlic press;
4. Mix the chopped fruits with the remaining herbs and seasonings, put in a saucepan;
5. In the meantime, you can boil the brine, it is boiled from water with the addition of salt;
6. When the brine is ready, they need to pour the fruits into the pans, the liquid should completely hide the pulp;
7. Put a large dish on the pulp and set oppression on it;
8. The pulp should be left in the room for 10-15 days, it is advisable to cover the pan with gauze or a thin cloth;
9. After this time has elapsed, you can transfer the fruits to sterilized jars, pour in brine and close with lids;
10. Ready-made blanks are left a little at room temperature and only then removed for long-term storage.

How to pickle cucumbers in jars

Not so long ago, housewives salted vegetables in barrels; other containers were not very common. But now more and more housewives prefer glass jars, and it is a wooden barrel that helps to get the most delicious cucumbers. In addition, in such a container, you can salt a large number of vegetables at a time. Well, if such a quantity of vegetables is not needed, you can simply prepare only a small part of them.

Required Ingredients:

• Cucumbers - 100 kilograms;
• Fresh garlic - 300 grams;
• Umbrellas and dill seeds - 3 kilograms;
• Fresh horseradish root - 0.5 kilograms;
• Blackcurrant leaves - 1 kg.;
• Coarse rock salt - 800-1000 grams.

How to pickle cucumbers for the winter in jars:

1. Rinse the cucumbers, remove the tails, but the stalks can be left;
2. Wash, peel, prepare all the spices and herbs, you can cut the garlic a little, or you can leave it in whole slices;
3. Spread 1/3 of all prepared spices on the bottom of the container;
4. Then distribute the fruits on the spice, it is important that there is not a large distance between the fruits, so they are rammed a little;
5. Then again lay out 1/3 of the entire mass of spices;
6. Then the fruits are stacked again;
7. Top everything with the rest of the spices;
8. From water and salt, it is necessary to prepare a saline solution, for this they take cold water and pour it into a container with pulp;
9. Put a large plate or a special wooden circle on all this, and put a heavy oppression on top;
10. After some time, the fruits will be saturated with saline and salted.

Pickles with apples

Cucumbers in blanks can be combined with other vegetables, even fruits. For example, you can add a small amount of apples to pickles. In this case, the apples will also be salted and will turn out to be a very tasty snack. With such fruits, you can cook a wide variety of dishes or just enjoy in the winter.

Required Ingredients:

• Cucumbers - 1 kilogram;
• Sour green apples - 0.5 kilograms;
• Lemongrass leaves - 8-10 pieces;
• Salt - 50 grams;
• Sugar - 50 grams;
• Water - about 1 liter.

How to pickle cucumbers quickly:

1. Cucumbers are easy enough to wash, you can cut off the stalks, but this is not at all necessary;
2. Wash the apples, cut into slices, remove the core, if the container allows, then you can leave the apples whole, they will also be salted;
3. Lemongrass leaves need to be washed well, you do not need to cut the leaves, they will be used whole;
4. First you need to cook a brine from water, sugar and salt;
5. In the meantime, the salt solution is being boiled, you can start laying out the fruits in jars, do not forget to add lemongrass leaves to them;
6. When everything is laid out, it is necessary to fill them with brine, cover with lids and leave for about 5 minutes;
7. Then drain the brine from the jars back into the pan, put on the stove and boil;
8. Pour the solution back into the jars and leave for 5 minutes;
9. Only after that it is possible to close the blanks with lids and roll them up;
10. Such a blank should be stored in a cool, and preferably dark place, only in this case, the hostess can be sure that the twist will be stored for a long time.

When preparing, you can use various spices, and you can store them in different containers, but this will not really affect the final result if a decent recipe was originally chosen. It must use the right ingredients and their ratio must be correctly calculated.

All homely housewives dream of preserving the unusual taste of crispy pickles for the winter in jars. Yes, so that they are still beautiful, appetizing. In this case, they have recipes that have been proven over the years. Pampering your family with jars of pickles is possible not only with old methods. Checking out a new harvesting method is quite an exciting experience. But what about in the kitchen without experiments? Each vegetable season there is a desire to master a new recipe for crispy cucumbers for the winter.

1. Pickled cucumbers recipe for crispy winter

Important! Before pickling, cucumbers should be soaked in cold water for at least 2 hours. And the best option is to keep 7 - 8 hours in ice or well water. Marinated, crispy winter recipe, just lick your fingers:

To make crispy cucumbers for the winter, you will need:

• Cucumbers (small) - 600 gr.
• Peppercorns - 5-7 pcs.
• Bay leaf -2 pcs.
• Garlic - 2 cloves
• Vinegar 6% -3 tbsp. l.
• Water - 1.5 liters.
• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.

Optional: currant leaves, dill umbel, cloves

Cucumbers are washed, the ends are cut off on both sides. Immerse in water for several hours. Prepare the dishes. Thoroughly washed and sterilized or rinsed with boiling water. The lids are boiling. Leaves of currant, cherry or bay leaf, garlic and peppercorns are washed under running water. Everything is placed on the bottom. Soaked cucumbers are thrown into a colander, the liquid is allowed to drain. And tightly packed in a glass container. They are poured with boiling water. After 10 minutes, drain and boil. Filled again, waiting the same 10 minutes. For the third time, they make a brine, put: salt, sugar, wait for it to boil. The jar is filled up to half with brine, vinegar is poured in. And fill to the brim with the remaining solution. Roll up the lid. Turn over and cover with something warm.

2. Crispy cucumbers for the winter without sterilization

According to this recipe, it is not necessary to sterilize jars (3 liter) at all.

To make crispy pickles for the winter in jars, you will need:

• Cucumbers - from 1.5 to 2 kg.
• Water - 1.5 liters.
• Salt - 3 tbsp. l.
• Sugar - 2 tbsp. l.
• Vinegar 9% - 3 tbsp. l.
• Umbrella dill -2-3 pcs.
• Garlic - 5 cloves
• Black peppercorns - 10 - 12 pcs.
• Currant leaf - 4-5 pcs.
• Cherry leaf 4-5 pcs.
• horseradish leaf

Seam lids are boiling. Wash the vegetables, cut off the ends on both sides. Pierce with a fork in 2, 3 places. Banks are washed. Pepper, dill umbrella, cherry leaves, currants, horseradish and garlic are placed at the bottom. Lay the prepared cucumbers tightly, but do not ram. Prepared boiling water is poured, covered with a lid. Leave to warm up. After 15 minutes, the water is drained into the pan and brought to a boil again. Pour a second time, boil again. In the meantime, granulated sugar, salt, vinegar are poured into the jar, all according to the recipe indicated above. Boiling water is poured in for the third time, the jars of cucumbers are rolled up, turned over on the lid, set aside until they cool completely. Crispy, pickled cucumbers for the winter in jars are ready!

3. Recipe for crispy cucumbers for the winter with mustard

A successful recipe for cucumbers for the winter in jars, crispy with mustard. Vegetables acquire a special, characteristic taste. For this method, jars with a volume of 0.5 liters are needed.

To make crispy pickled cucumbers for the winter, you will need:

• Cucumbers - 4 kg.
• Sugar - 200 gr.
• Salts -200 gr.
• Vinegar 6% - 2 tbsp. l.
• Ground pepper - 2 tbsp. l.
• Grated garlic - 4 tbsp.
• Vegetable oil - 200 gr.
• Mustard seeds - 2-3 tsp

Banks are rinsed, the lids are poured with boiling water. wash, cut off the ends. Cut vegetables lengthwise into four pieces. Spread in a deep bowl, add all the ingredients. Stir and let stand for 2 hours. Carefully lay out in jars, cover with lids. They put it in a saucepan, fill it with water by 2 cm, not reaching the shoulders. As soon as the water boils, sterilize for 15-20 minutes. Then they roll up. Turn over, wrap, leave to cool completely.

4. Pickled cucumbers recipe for the winter crunchy with aspirin

Not all households like preparations with vinegar. Someone prefers salty for the winter crunchy with acetylsalicylic acid. Once, having tried an alternative method, they will forever remain fans of this recipe:

Ingredients:

• cucumbers
• Garlic - 4 - 5 cloves
• Dill - green umbrellas
• Parsley - 4-5 sprigs
• Sugar - 1 tbsp. l. per liter of brine
• Salt - 2 tbsp. l. per liter of brine
• Hot pepper (peas)
• Aspirin tablets - 3 pcs.

With glass jars for blanks, the same manipulations are performed as described above. Half a serving of greens, hot peppers, parsley and a few cloves of garlic are placed in them. Vegetables are laid tightly to each other, leaving some room for garlic and the rest of the greens. The jar is filled with boiling water. After 1 hour, the brine is drained and boiled again with the addition of sugar, salt, pepper. 3 aspirin tablets are thrown directly into the jar. Fill with prepared boiling brine. Roll up the lid, cover with something dense, leave to cool.

5. Recipe for cucumbers for the winter in crunchy jars without vinegar

And here is another recipe for pickled cucumbers without vinegar. All the necessary ingredients are taken in a 3-liter jar:

• Cucumbers - 1.5-2 kg.
• Dill - 1 umbrella
• Garlic - 3-4 cloves
• Salt - 100 gr.
• Currant leaf - 3-4 pcs.
• Horseradish - green leaf or one root
• Black pepper - 10-12 pcs.
• Bay leaf - 2-3 pcs.
• Red chilli pepper

Note to the owner:

• The presence of horseradish leaves (root), cherries according to the recipe allows the product to remain crunchy for a long time;
• Mustard and horseradish leaves prevent mold;
• Too much garlic in the seam will make the cucumber soft;
• It is not recommended to use table salt saturated with iodine, its presence induces pickles to ferment;
• When sterilizing, do not put baths immediately in hot water. Glass may break;
• In no case should the sterilization process be ignored if required by prescription;

Good luck with your new recipes. Bon appetit!

Tell:

Salting is a popular way of harvesting vegetables for the winter, including crispy cucumbers that go well with any dish. Pickling cucumbers for the winter is dozens and even hundreds of different recipes that differ in the amount of salt, seasonings used and salting methods.

In order for the harvesting of cucumbers for the winter to be successful, as always, you need to carefully approach the issue of choosing vegetables. Cucumbers should be strong, without damage. Therefore, harvesting cucumbers on the day of harvest from the garden is considered optimal. It is also advisable to sort the cucumbers by size so that they are equally saturated with salt and seasonings.

You should be aware that chlorinated water is not a suitable option for salting. Of the spices, experienced housewives advise currant, cherry and oak leaves. You can also use grape leaves, bay leaves, garlic, onions. Before pickling, it is recommended to soak cucumbers and change the water to get rid of bitterness.

The main type of preparation, except for, is salting in hot and cold ways.

A hot way to pickle cucumbers in jars.

Spice leaves are laid out at the bottom of the jars, then the cucumbers are tightly packed. Cherry, currant, etc. leaves can also be reported between cucumbers. Then the cucumbers are poured with boiling water and covered with sterilized lids, wait 3 minutes and drain the water. Then the cucumbers are poured again and wait 5 minutes. Next, the water is drained and poured with boiling brine with 30 g of salt per liter. Banks are rolled up and cooled.

There is another recipe. Cucumbers are poured with boiling brine and kept for a day, and then put in the basement for 7-8 days. When the cucumbers are ready, the brine will need to be drained into a saucepan, the jars washed and sterilized. Cucumbers will need to be laid again with a new portion of spices and pour boiling brine (drained). It remains to cork with lids and refrigerate. In both cases, it is recommended to cool quickly.

A cold way to pickle cucumbers for the winter.

Cucumbers with seasonings are placed in jars, poured with a cold solution - 50-60 g of salt per liter. To obtain a brine, the salt is dissolved in a small volume of water, and then poured into cold water. Then you should cover the jars with gauze and wait a couple of days to roam. Next, the jars are placed in a cool place for a week and a half at a temperature of 1-4 degrees or for a week at a temperature of 17 degrees. When the fermentation process is completed, you need to add the brine and cork the jars without sterilization (hermetically). Such cucumbers are stored at a temperature not exceeding 4 degrees.

Pickling cucumbers for the winter can be done according to other recipes. For example, cucumbers can be salted in barrels - not only oak, but also plastic. The method of pickling cucumbers in bags is also popular.

Pickled cucumbers are considered one of the most popular vegetable preparations for the winter. Each hostess prepares them differently. Different proportions of spices, salt, sugar, water, herbs, etc. affect the final taste of the finished product. But the container in which the pickling of cucumbers takes place, many believe, does not matter. Be that as it may, try salting cucumbers in a saucepan and in practice check whether their taste is somehow different from pickled cucumbers in a jar.

A saucepan for pickling cucumbers should be enameled, without chips or cracks, preferably at least 4 liters in volume.

This recipe for salted cucumbers is similar to the one they are usually salted for the winter. The only difference is that you don’t need to roll them up in jars, but they are eaten almost immediately, without having had time to completely salt, that is, in a slightly salted version.

• 2 kg of small cucumbers;
• 100 gr. umbrellas or dill seeds;
• 3 cloves of garlic;
• 2 bell peppers;
• 3 leaves of currant (black);
• 4 cherry leaves;
• 4 tablespoons of salt;
• 1 liter of water.

Salting step by step:

1. Wash cucumbers thoroughly. If the skin of the fruit is bitter, soak them for 5 hours in cold water (or overnight), then rinse again.
2. Cut the peeled garlic into thin slices.
3. Wash dill umbrellas, currant and cherry leaves, bell pepper (if desired, cut or use whole, you can not clean the seeds).
4. Put 1/2 part of the spices, pepper and garlic plates on the bottom of the pan.
5. Next, lay the cucumbers tightly, trying to leave a minimum of voids (if you vigorously shake the pan, they will settle better).
6. Lay the rest of the pepper, spices and garlic on top.
7. Pour vegetables with cold water with salt dissolved in it in advance.
8. For faster pickling, leave the cucumbers warm for 3 days. If there is no urgency, you can put it in the refrigerator for slow salting.

Hot way to pickle cucumbers in a saucepan

The difference between this pickling method and the classic one is that cucumbers are poured with boiling marinade, and not cold. This will significantly speed up the salting process - the next day you can already serve freshly pickled cucumbers to the table.

Products needed for salting:

• 1 kg of cucumbers;
• a set of spices for salting: dry dill umbrellas, horseradish root and leaves, blackcurrant and cherry leaves;
• 4 cloves of garlic;
• 1.5 tablespoons of salt;
• 1 liter of water.

Salting step by step:

1. Wash cucumbers thoroughly. You can hold for 2-4 hours in water to become more crispy. Trim the ends.
2. Wash the spices for salting and peel the garlic (you can not chop).
3. Put 1/2 part of the spice set on the bottom of the pan, and then tightly lay the cucumbers with garlic.
4. Put the rest of the spices on top.
5. Dilute salt in boiling water and, without cooling, pour cucumbers with brine.
6. Leave for a day warm and you can serve a snack on the table.

Pickling cucumbers in a saucepan without vinegar

Cucumbers prepared according to this recipe are similar in taste to pickled cucumbers in a barrel, but without vinegar. They can be eaten after 3 days, and if you wish, you can roll ready-made snacks into jars for the winter. It is better to salt only freshly picked, small fruits.

Products needed for salting:

• 1 kg of cucumbers;
• salting set: dill, horseradish leaves or root, cherry leaves and other spices to taste;
• a small pod of hot pepper;
• a few peas of black pepper;
• 1 liter of water;
• 50 gr. salt.

Salting step by step:

1. Soak cucumbers for 2 hours in cold water, then rinse well.
2. Wash the greens and put them on the bottom of the pan.
3. Cut the hot pepper into slices and arrange on top of the greens.
4. Dissolve salt in cold water.
5. Place cucumbers tightly in pots with greens, pour cold brine and place under oppression.

After 3 days, cucumbers can be served on the table, or rolled into jars for the winter. For this you need:

• drain the brine from the cucumbers, boil;
• discard the greens, rinse the cucumbers and arrange them in sterile jars (with a capacity of 1 liter) with peppercorns;
• pour boiling marinade;
• sterilize the workpiece for 10 minutes and roll up.

Salting "barrel" cucumbers in a saucepan

A recipe for those who love barrel cucumbers, but do not have the opportunity to store them. You can also cook them in a pot. You can eat them after 14 days. For this recipe, cucumbers from the “last harvest” are perfect, you can take greenhouse ones. Cooking will not take much time, and you can store a snack on the balcony right in the pan, without fear of mold.

Products needed for salting:

• 3 kg of cucumbers;
• 120 gr. salt;
• 2 liters of water;
• 2 tablespoons of mustard powder;
• 1 head of garlic;
• 5 dill umbrellas;
• 10 currant leaves (black);
• 10 cherry leaves;
• 4 bay leaves;
• 2 sheets of horseradish;
• 10 black peppercorns;
• 7 cloves;
• 1 pinch of mustard seeds.

Salting step by step:

1. Put the thoroughly washed greens on the bottom of the pan.
2. Peel the garlic, wash and cut each clove into 3 pieces.
3. Put the garlic, cloves, mustard seeds and peppercorns on top of the greens in a saucepan.
4. Wash the cucumbers, cut off the tails and place tightly in a saucepan.
5. Prepare the brine: completely dissolve the salt in the water; send to the fire and bring to a boil; Let the marinade cool for 30 minutes.
6. Pour the brine into the saucepan with the cucumbers. If it does not completely cover the vegetables, add plain boiled water.
7. Mix the contents of the bowl with your hands.
8. Cover the container with a clean cloth.
9. Pour mustard powder over the cloth and place the pan under pressure.
10. Remove the snack in a dark, cool place for 14 days.

Recipe for salted cucumbers in a saucepan

For this recipe, it is recommended to use small hard and pimply fruits, preferably of the same size, for better salting. When pouring cold marinade - cucumbers will be ready in 3 days, with hot - everything is much faster, 12 hours will be enough. If you soak the vegetables in ice water for 2 hours before salting, they will turn out crispy.

Products needed for salting:

• 1 liter of settled water;
• 2 tablespoons of salt;
• 2 kg of small cucumbers;
• fresh dill, cilantro, parsley;
• dill umbrellas;
• horseradish leaf and root;
• ground red and black pepper;
• a pod of hot pepper;
• mustard seeds;
• 5 cloves of garlic.

Salting step by step:

1. Cut the stems off the cucumbers and wash the fruit.
2. Horseradish root, hot pepper pod, dill and garlic peel, wash and chop.
3. Put the cucumbers mixed with spices in a saucepan.
4. Pour the cucumbers with brine (hot or cold to choose from).
5. Lay horseradish leaves on top of the products, completely covering them.
6. Set oppression on the workpiece and remove for salting in a cool dark place.