Simply salted cucumbers (in cold water). Pickled cucumbers (pickling for the winter)

1. Marinated and pickles not the same thing. To prepare the former, vinegar or citric acid is used, and for the latter, only salt.

2. Previously, cucumbers were salted in wooden barrels, but now this method is rarely used. It is much more convenient to salt vegetables in ordinary glass jars. Moreover, the cucumbers turn out to be as tasty as barrel cucumbers.

3. There are two methods of pickling: cold and hot. In the first case, vegetables are poured cold water, and in the second - most often first with cold water, and then with hot infused brine. Jars of cold-pickled cucumbers are closed nylon covers and are kept refrigerated. And jars of cucumbers filled hot water, roll up iron lids and can be stored at room temperature.

4. To make the pickles firm and crispy, soak them in ice water for 3-4 hours. You can keep it longer, especially if the cucumbers are purchased.

5. Vegetables and herbs need to be washed, and jars and lids need to be sterilized.

6. After filling the cucumbers with cold water, it is better to place a wide dish or basin under the jar. This is just for convenience: due to fermentation, liquid may leak through the lid.

7. Pickles will be ready in at least a month.

How to cook pickles

All ingredients are designed for one 3 liter jar. You will need about 1–1½ kg of cucumbers and approximately 1–1½ liters of water for the brine.

However, it is better to determine the exact quantity experimentally: the cucumbers must be compacted very tightly, and the jar must be filled with water to the very edge.

A very simple recipe that does not take much time and effort. The cucumbers will turn out excellent.

The salting method is cold.

Ingredients

• 2 leaves of horseradish;
• 2 cherry leaves;
• 2 dill umbrellas;
• 2 cloves of garlic;
• ½ hot pepper - optional;
• cucumbers;
• 3 tablespoons salt;
• water.

Preparation

Place horseradish, currant and cherry leaves, dill and coarsely chopped garlic and pepper on the bottom of the jar. Pack the cucumbers tightly into the jar.

Dissolve salt in a glass of water. Fill the cucumbers with clean cold water up to half the jar. Then add the saline solution and fill the jar completely with cold water. Close the jar with a tight nylon lid and immediately put it in a cool place.

Vegetables will give cucumbers an unusual, pleasant aroma. And in winter salted carrots and peppers can be used to cook or garnish other dishes.

The salting method is hot.

Ingredients

• 3 carrots;
• 1½ bell pepper;
• ½ hot pepper;
• 1 horseradish root;
• 2 dill umbrellas;
• cucumbers;
• 8–10 cloves of garlic;
• 7 peas black pepper;
• 7 peas of allspice;
• 2½ tablespoons salt;
• water.

Preparation

Cut the carrots into circles, small slices, and hot peppers into small pieces. Place coarsely chopped horseradish root and dill at the bottom of the jar. Tamp the cucumbers into the jar, alternating them with carrots, garlic and all types of peppers.

Dissolve salt in clean cold water and pour it over the vegetables. Close the jar with a nylon lid and leave for 3 days at room temperature. Then pour the brine into a saucepan and bring to a boil.

There is no need to wash off the resulting white coating from cucumbers. Pour boiling brine over them and seal the jar. Place it upside down and cover with a warm blanket until it cools completely.

Thanks to mustard, the cucumbers will acquire a slight spice, and the remaining ingredients will make them very fragrant.

The salting method is cold.

Ingredients

• 2 dill umbrellas;
• 1 horseradish leaf;
• 3 black currant leaves;
• 3 cherry leaves;
• cucumbers;
• 3 cloves;
• 3 tablespoons salt;
• 1 tablespoon dry mustard;
• water.

Preparation

Place dill, horseradish, currant and cherry leaves on the bottom of the jar. Tamp the cucumbers, alternating them with garlic. Leave some space at the top of the jar.

Pour salt and mustard into the jar. They will just take up the space left above. Fill the cucumbers with clean cold water. Close the jar with a nylon lid, shake slightly and place in a cool place.

Vodka will make the cucumbers even crispier and more flavorful, without being saturated with alcoholic taste.

The salting method is hot.

Ingredients

• 3 dried bay leaves;
• 3 leaves of horseradish;
• 1 dill umbrella;
• 2 cloves of garlic;
• cucumbers;
• water;
• 3 tablespoons sugar;
• 2 tablespoons salt;
• 100 ml vodka.

Preparation

Place bay leaf and horseradish leaves, dill and garlic on the bottom of the jar. Tamp down the cucumbers. Dissolve sugar and salt in clean cold water and pour over the vegetables. Pour vodka on top.

Cover the jar with gauze or a lid with holes. Leave the jar in a dark place at room temperature for 3 days, regularly removing foam from it.

On the fourth day, pour the brine into a saucepan and bring to a boil. After 5 minutes, pour boiling brine over the cucumbers and roll up the jar. Turn it over, wrap it in a blanket and wait until it cools completely.

Cucumbers are lightly sour and have a subtle bready taste.

The salting method is hot.

Ingredients

• water;
• 2 tablespoons salt;
• 60 g rye bread;
• 5 dill umbrellas;
• cucumbers

Preparation

Pour water into the pan, dissolve salt in it, bring to a boil and cool. Break it and place it on the bottom of the jar along with the dill. Cut the ends off the cucumbers and place the vegetables in a jar.

Pour in the cooled brine, close the jar with a nylon lid and leave at room temperature for 3 days. On the fourth day, drain and strain the brine. Bring it to a boil and pour it over the cucumbers. If there is not enough brine, add regular boiling water to the jar.

Roll up the jar, turn it upside down and cover with a warm blanket.

Pickling cucumbers - there is nothing easier, as anyone who has never tried to do this will think. In fact, this popular snack requires both talent and flair. But if you know some rules and tricks, you can choose good cucumbers and find crystal clean water, then in the end the jar will contain the best cucumbers in the world.

Choosing cucumbers

High-quality cucumbers are the basis for success. The best ones are the ones you grew yourself. But those bought on the market are quite suitable if you choose them correctly.

• The cucumbers should be small, in which case they will fit well in the jar. Small, young cucumbers have the best sweetish taste. There are usually no voids inside them - so these cucumbers will crunch.
• The skin should not be smooth, with pimples and black spines. Smooth skin, white spines - these are cucumbers for salads.
• The cucumbers should be firm to the touch, not too dark, and the light part should not be yellowish.
• Correct cucumbers for pickling they should not be bitter (!), so it is better to try them when purchasing. Try the darkest part of the cucumber; you can simply chew the skin.
• The skin should be thick. Then the cucumbers will turn out crispy.

Water

If there is good water, then the taste of pickled cucumbers will be excellent. Tested on personal experience. Salting according to the same recipe in spring water and in city water gives completely different results. Moreover, the “urban” ones turn out much worse.

Therefore, the best thing is good, clean well water (of course, you must be sure that it is drinkable, that the metal content is not exceeded, now you can easily analyze your water from a well or well).

If spring water is not available, then cucumbers are better salt in good bottled water. Or filter the tap water, boil it, or infuse it with silver or copper - they purify and improve the taste of the water.

Soak?

Yes. Necessarily. For at least 2-3 hours. Better for half a day. Then the cucumbers will become more elastic and strong. It is often said that cucumbers taken from the garden do not need to be soaked, but this is not true.

Spices

Each housewife has her own recipe. Someone is using allspice, and some only black, some add mustard seeds, some add clove buds... The classic set is as follows: currant leaves, horseradish leaves, dill umbrellas, peppercorns. Add oak cherry leaves, currants, garlic, mustard, pieces of horseradish root, celery and dill, mint, tarragon, lovage, basil (a little), cumin, coriander and so on...

The leaves should be cut quite large, put in jars and put cucumbers on top, cover with lids so that there is air access. And leave them to soak in the spicy spirit for two hours.

Dishes

Glass jars Before adding cucumbers, soak them in a soda solution, then wash them very thoroughly. warm water with soap. Rinse thoroughly and pour over boiling water. Dry.

To sterilize jars, you can bake them in the oven at 110 degrees. Or boil them together with lids for 10-15 minutes. Lids are sterilized only in boiling water.

Laying cucumbers

Recipe Large cucumbers placed on the bottom, if they are very large, then vertically. On top are small cucumbers. All cucumbers are laid as close to each other as possible. Spices are placed on the bottom, you can put them between layers of cucumbers. After pouring the brine, cover the cucumbers with currant and horseradish leaves.

Salt

Rock salt is best. It gives the richest and fullest taste. From another salt winter preparations may explode. Therefore, it is not recommended to take extra or iodized ones. Another danger from fine salt: Cucumbers may become mushy.

50-60 g of salt are usually added to 1 liter of water. This is approximately 2-2.5 tbsp. salt. The brine can be cold or hot. If you use vinegar, it must be hot, but then you will end up with pickled cucumbers.

Hot way

Dissolve salt in boiling water, add some chopped dill and horseradish stalks to the brine, you can steam oak leaves, cook for a few minutes and pour the brine over the cucumbers. Leave unrolled for a week. Then add brine and roll up.

Cold way

Such cucumbers should be stored in a cellar or in the refrigerator; if in a warm apartment, they will swell and explode. The method is simple: place the cucumbers together with spices in jars. Stir salt in cold water, pour brine over cucumbers. Close the jars with plastic lids, heated in hot water(so that when they cool, they sit very tightly on the jar). The cucumbers will be salted in about a month.

Hello friends, summer is in full swing, which means it’s time to close up the cucumbers for the winter. I want to offer you a convenient pickle for cucumbers. Why convenient? This brine is designed for one jar, and if you need, for example, not 3-liter jars, but liter or 1.5 jars, then calculating the proportions is very easy.

In my opinion, when a recipe gives proportions for a certain amount of water, it is not always convenient. Previously, when closing the cucumbers for the winter, I prepared the brine with 3 or 5 liters of water; I didn’t always guess how many jars I needed. Experienced housewives Of course, they can tell everything by eye, but not everyone is like that. Therefore, if you find my convenient pickle for cucumbers useful, I will be pleased.

Cucumbers for the winter recipe

(proportions are given for one 3-liter jar!)

• cucumbers
• Dill umbrellas – 3-4 pcs.
• Bay leaf – 2-3 pcs.
• Currant leaves and cherry leaves 3 pcs each
• Horseradish leaves – 2 medium
• A few black peppercorns, I use about 0.5 tsp
• Garlic and cloves are optional, I make them without them

Brine for cucumbers:

• 3 tbsp salt
• 6 tbsp sugar
• 9 tbsp vinegar 6%

Preparation:

I don’t write how many kilograms of cucumbers you need, you can close one or 10 jars at once, I think there won’t be any difficulties. It’s the same with water, by pouring it into a jar it’s easy to find out the amount.

In each jar we put peppercorns, cherry and currant leaves, horseradish and dill. If the cucumbers are fresh, just wash them and cut off the “butts”; if not, soak them in water for about 30-40 minutes. Pour boiling water over the cucumbers in the jar, leave for about 15-20 minutes, pour the water into the pan. And pour boiling water over the cucumbers again for the same amount of time. Add salt and sugar and vinegar to the water that was drained from the cucumbers after the brine boils.

The third time we fill it with brine and roll it up. Just treat the lids with boiling water, I don’t sterilize the jars, everything is fine, the brine is not cloudy, the cucumbers are crispy, I’ve been closing cucumbers using this recipe for 5 years now, and it hasn’t let me down yet.

So friends, use the recipe, close the cucumbers for the winter so that New Year, make from your own cucumbers. The cucumber pickle is very easy to remember, 3-6-9, salt, sugar, bite. And for dinner you can cook or, very tasty, I recommend. That’s all for today, but there are some interesting recipes ahead,

Every housewife wants to surprise her guests and beloved household members with delicious cucumbers. But it is not always possible to preserve cucumbers so that they are sharp and crispy. It seems that everything is being done as it should, but the cucumbers are far from the desired result. And try new recipes every year to achieve the desired result. A couple of tips before canning cucumbers:

For pickling, green cucumbers are selected that are not quite ripe, with dense pulp and underdeveloped seed chambers. Quality is of great importance to obtain good products. fresh cucumbers, and therefore you should not salt overgrown, limp, damaged or diseased fruits. It is best to pickle cucumbers on the day they are picked or on the second day. Fruits are divided into large, medium and small: (9-12, 7-9, 5-7 cm).

So, I offer you ten best recipes and tricks:

1. "Crispy" recipe
Brine:
for 1 liter of cold water (boiled or filtered) - a little more than 1.5 tablespoons of salt
For a 3 liter jar:
1-2 cloves of garlic (cut into slices on the bottom), then cucumbers,
on top of the cucumbers - greens: several dill inflorescences, currant leaves, cherry leaves with twigs, horseradish leaf

Blank:

Wash the cucumbers and pre-soak them in cold water for 4 hours (we do not cut off the “butts” of the cucumbers).
Then place the cucumbers in clean jars with spices, fill them with brine, close the jars with plastic lids and place them in cool place(room temperature should be about 20°C).
After a few days, when the fermentation process begins (the plastic lids on the jars swell), open the lids slightly to let the air out - then the cucumbers will be crispy. After a day, close the lids again and the pickles can be placed in the refrigerator.
Such pickles should be stored in a cool place (for example, in a cellar or refrigerator). This way they are perfectly preserved all winter and remain crispy (and quite spicy - due to the garlic).

2. Mom's recipe

Spices are placed at the bottom of the jar - dry dill, maybe dill, horseradish leaves, garlic, black peppercorns, bay leaf.

Then the cucumbers are laid and filled with marinade.

The marinade is prepared in a separate pan: for 1 liter of water, 2-3 tablespoons of salt, 2-3 tablespoons of sugar. Boil the whole mixture well and add 1 tablespoon of vinegar essence.

3. Spicy cucumbers

Ingredients:

1 kg of cucumbers, 30 g of dill, 10 leaves of celery or parsley, black currants, 1 black pea and 1 pod of red hot pepper.

For the brine:

1 liter of water, 3 tbsp. spoons of salt.

Cucumbers are often salted in enamel dishes and glass jars. Seasonings are placed on the bottom, in the middle and on top. Select small cucumbers.

The brine is poured in some excess. A wooden circle (not plywood) or a porcelain plate and pressure are also placed on top.

The dishes with cucumbers are covered with a clean cloth and kept at room temperature for several days.

Then they are transferred to a cold and dark room.

After 10-15 days, add brine to the brim and cover with lids.

4. An old recipe

Different ratios of cucumbers, spices and salt give pickles different taste qualities. Cucumbers pickled according to these two, also ancient, recipes turn out to be very tasty.

Method No. 1

For 10 kg of prepared cucumbers, take 600-700 g of salt and 500-600 g of spices (spices include 40-50% dill, 5% garlic, and the rest - tarragon, horseradish leaves and root, celery, parsley, basil, leaves cherry, black currant, oak, etc.).

For a spicy taste, it’s good to add dried red hot pepper or 10-15 g of fresh one.

Method number 2

Prepared cucumbers are placed in 3-liter jars, filled with brine at the rate of 50-60 g of salt per 1 liter of water, covered with lids and kept for 3-4 days at room temperature until lactic acid fermentation begins. Then the brine is drained from the jars and boiled.

The cucumbers are washed, washed greens are added: for a 3-liter jar - up to 40 g of dill, 6-8 cloves of garlic, etc. and filled with hot brine. The jars are pasteurized at a temperature of 90 degrees for 12-15 minutes, removed from the water, and immediately sealed.

5. Aspirin cucumbers

Dill, horseradish, currant leaves, cherry leaves, black pepper (peas) are not placed in jars, but filled with salt water (2 tablespoons of salt per liter of water) in a saucepan and brought to a boil. And this hot brine is poured over the cucumbers twice.

Dill cuttings and leaves remain in the pan.

Before rolling up the jar, add vegetable oil. The brine never becomes cloudy, the jars never explode, and can be stored at home. The cucumbers look like they were picked from the garden yesterday, as if they were fresh.

6. Sweet and sour cucumbers

Fresh is placed in the jar spicy herbs: horseradish leaves, dill, tarragon, parsley, celery, etc. Large greens are cut into 2-3 parts. Cleans small heads onions and garlic.

Place 2 tbsp in a liter jar. spoons 9% table vinegar, onion, 1-2 cloves of garlic, 2-3 black peppercorns, cloves, bay leaf, 15-20 g of fresh herbs and ½ teaspoon of mustard. Place cucumbers and pour hot sauce over them.

To fill 1 liter of water, 50 g of salt and 25 g of sugar are required. Sterilize liter jars in boiling water for 10 minutes, 3 liter jars for 15 minutes.

7. Canning with currant juice

Select small cucumbers of the same size. Rinse well and cut off the ends.

At the bottom of each jar put 2-3 black peppercorns, cloves, 1-2 cloves of garlic, a sprig of dill and mint.

Place the cucumbers vertically in the jar. Pour the filling prepared from 1 liter of water into 250 g of juice ripe currants, 50 g salt and 20 g sugar.

Bring to a boil and pour into jars. Immediately close the lids and sterilize for 8 minutes.

8. Cucumbers with mustard seeds

For 2 liters of water - 1 tbsp. vinegar, 2 tbsp. l. salt, 8 tbsp. l. Sahara.

Wash the jars well, sterilize (in the oven), and boil the lids.

Wash the cucumbers, do not cut off the butts and nose, place in a colander to drain the water.

Peel the onion, wash it, cut it into rings, and place it on the bottom of the jars. Place carrots (slices), pepper, cloves, bay leaf and 1 tsp. mustard (peas).

Fill the jars with cucumbers, pour in regular boiling water, cover with lids and let stand until the water is warm.

Pour the water into the pan, boil again, add salt, sugar, vinegar. Be sure to remove the foam. Pour boiling brine over the cucumbers and quickly roll up.

Turn the jars upside down and wrap until cool.

9. Vigorous cucumbers

Pour in cold brine (1 tablespoon of salt per 1 liter of water). Leave the jars for 3-5 days without refrigeration, cover with gauze.

Remove the resulting white coating, pour the brine through a sieve into a saucepan and boil for 20 minutes (it is advisable to measure how much brine is obtained). Without removing the cucumbers from the jar, rinse them under running cold water 3 times.

Add 0.5 liters of water to the brine per 3 liters + add 1 tbsp. salt. Pour over cucumbers. Roll up. Turn over and leave until the next day.

10. Pickled spicy cucumbers

While the jars are being prepared, you can cook the marinade.

1 liter of water
2 tbsp. salt without a slide
1 tbsp sugar, also without a slide
Bring all this to a boil and remove.

So let's get it hot jar. At the bottom we put prepared greens (leaves of black currant, horseradish, cherries, dill stems and baskets), bay leaf. Place the cucumbers tightly next to each other (very tightly!), top with black peppercorns, 1-2 allspice peas, again greens and red hot pepper(here attention: if the pepper is whole, then you can put it all, if there are cuts or cracks, then put a thin strip, otherwise later the cucumbers will simply be impossible to swallow due to their spiciness).

Add vinegar 9%:
1 liter jar-2 tbsp.
2 liter jar-3 tbsp.
3 liter jar - 5 tbsp.

Pour the marinade in a thin stream

Place a tray (or cloth) on the bottom of the pan and pour warm water, so that more than half of the jar is immersed in water. Place lids on top of the jars. Cook a 2 liter jar for about 20 minutes. You can check readiness like this: the lids have become hot, the cucumbers have changed color from light green.

We take out the cans and put them on wooden board. Add garlic, black peppercorns and a couple of peas allspice. Top up the marinade to the brim. Let's roll up. Place the jars upside down, wrap them and leave them for a day.

Little culinary tricks

Cucumbers for pickling should be medium-sized, fresh, with black spines. Cucumbers with white spines are not suitable for canning - these are dessert, perishable varieties. Jars with such cucumbers tend to “explode”. Limp, “corky” cucumbers are also not suitable. They've been there too long. It is better to salt them for food, without rolling them into jars.

Soak the cucumbers in water for 2-6 hours. This procedure will “make” the cucumbers crunch.

To avoid an “explosive” situation, add a few mustard seeds to the jar. Sometimes 1 spoon of alcohol or aspirin is used.

Also, for crispy cucumbers, they add lizard, and sometimes oak bark.

The cucumbers will not become moldy, and their taste will even improve if you add chopped horseradish on top.

Spicy and spicy taste so-called garlic pickles have the same properties - when they are salted, twice the amount of garlic and horseradish is used.

The ancient Romans knew how to prepare pickled cucumbers, but the Russian inquisitive mind went further, and Nizhny Novgorod residents, for example, invented pickling cucumbers in pumpkin. How do you like this option? Pickled cucumbers have long become an original Russian product, in the preparation of which we undoubtedly have no equal, and the brine that accompanies them is also our Russian drink, the surest remedy for a well-known ailment.

To make pickles successful, you need to know a few simple rules:

• You need to choose cucumbers for pickling correctly: they must be small to fit in the jar. The selected cucumbers should not have any voids inside; choose strong, hard fruits with pimply skin. Before the cooking process, be sure to soak the cucumbers in cold water for 2-3 hours, maybe a little more. For best salting cut off the tails of the cucumbers and pierce them with a fork;
• The quality of water for pickling cucumbers is also incredibly important. It’s good if you have the opportunity to use clean water from a well, but if not, filter tap water, you can also use purchased bottled water. In any case, the cleaner the water, the better the result.
• The dishes used for pickling cucumbers must be perfectly clean. Wash glass jars thoroughly in soda water or soapy solution, rinse thoroughly, pour boiling water over it and dry. You can also heat the jars, for example, in the oven, at a temperature of 100-110ºС. Be sure to boil metal lids, wipe them dry to remove any scale that has formed, and wash plastic lids thoroughly and pour boiling water over them before closing the jars.
• Pickled cucumbers are called pickled cucumbers because salt plays the most important role in their preparation. To prepare pickles for the winter, use regular rock salt; it is ideal for pickling cucumbers. Not small, God forbid sea ​​salt not suitable for our purposes - the cucumbers will become soft. The selected recipes will tell you how much salt you need per liter of water to prepare the brine. Typically the amount of salt varies from 40 to 60 grams.
• And finally, about all sorts of herbal seasonings. Some people like black or allspice, others prefer mustard seeds or cloves. Ordinary classic set spices looks like this: peppercorns, dill umbrellas, horseradish and currant leaves. But you can go further and add, for example, basil, cumin, horseradish root, garlic, mustard, oak and cherry leaves. Place the spices on the bottom of the jars and between the cucumbers, and cover them with horseradish or currant leaves on top. A piece oak bark, added to all other spices, will make the fruit crispier.

There are two cooking methods pickles for winter: cold and hot.
The cold salting method is very simple. Place spices and cucumbers in prepared jars. Then stir in cold water required quantity salt and pour this brine over the cucumbers. Cover the jars with nylon lids heated in hot water. In a month you will receive wonderful pickles, which need to be stored either in the refrigerator or in the cellar. Under no circumstances should you store cucumbers prepared in this way in a warm room; you will spoil the product - the cucumbers may simply explode.

Hot pickled cucumbers are prepared as follows: dissolve salt in boiling water, add dill, horseradish, a couple of currant and cherry leaves, let simmer for a few minutes and pour this brine over the cucumbers. Leave the jars simply covered with gauze for the number of days specified in the recipe. After this, add brine and seal the jars with lids. By the way, to prevent the jars from exploding, add a few mustard seeds to the brine, and a few thin slices of horseradish placed under the lid will help protect the cucumbers from mold.

Well, that’s basically it. Theory, we know, is a good thing. Let's move on to practice, because for any housewife, the ability to pickle cucumbers is an indicator of her culinary skills.

Cold salting method. Recipe No. 1

Ingredients:
cucumbers,
currant, cherry and plum leaves,
dill umbrellas,
garlic cloves,
salt (1 heaped tablespoon for each jar), water.

Preparation:
Soak the cucumbers in cold water for 2 hours. Then place 2-3 cloves of garlic, dill leaves and umbrellas into clean 3 liter jars. Place the cucumbers tightly on top of the spices. Pour 1 tbsp into each jar. topped with salt, pour cold boiled water and cover with tight plastic lids. Turn the jars of cucumbers over several times to disperse the salt and place in a cool place. The brine will be cloudy at first, but then it will begin to lighten. Cucumbers prepared this way will be ready to eat in 2-3 weeks, and they can be stored for almost a year. A little liquid may leak out from under some lid, but you cannot open the jars and add brine. Just eat the cucumbers from this jar first.

Cold salting method. Recipe No. 2

Ingredients:
2 kg cucumbers,
2 dill umbrellas,
5 black currant leaves,
5 cherry leaves,
1 clove of garlic,
20 g horseradish root or leaves,
8 black peppercorns,
¼ cup salt,
2 tbsp. vodka,
1.5 liters of water.

Preparation:
Pour boiling water over the cucumbers and immediately plunge into ice water. Pack tightly into a 3 liter jar, topping with washed leaves, dill, garlic and pepper. Pour over cooked cold saline solution, add vodka and tightly close the jar with a plastic lid. Immediately place the prepared pickles in a cool place. The cucumbers turn out strong and green.

Hot salting method

Ingredients:
cucumbers,
salt,
sugar,
bay leaf,
peppercorns,
citric acid,
water.

Preparation:
Select cucumbers by size, soak in cold water for 2 hours, then place tightly in 3 liter sterilized jars. Boil water, carefully pour it over the cucumbers, cover with lids and leave for 15 minutes. When the time is up, drain the water. Boil another water, pour it over the cucumbers again and leave for the same time. Then pour the water into a saucepan, add sugar and salt at the rate of 2 tbsp. salt and 3-4 tbsp. sugar for 1 jar. Don’t let the amount of sugar confuse you; it makes the cucumbers crispy, but it doesn’t add any sweetness to the brine. Boil the brine. Pour ½ tsp into each jar. citric acid, pour boiling brine and seal with sterilized metal lids. Next, you can wrap the cucumbers for a day, or you can simply leave them to cool without wrapping, placing them in a dark place.

Pickled cucumbers with oak bark

Ingredients:
cucumbers,
currant leaves,
black peppercorns,
dill,
cherry leaves,
horseradish leaves and root,
garlic,
oak bark (sold at the pharmacy),
salt.

Preparation:
To the bottom of 3 liter cans place horseradish leaves, peeled and cut into pieces horseradish root, black peppercorns, currant and cherry leaves, dill and cut garlic cloves and 1 tsp. oak bark into each jar. Place the cucumbers tightly and place a horseradish leaf on top. To prepare the brine, dissolve salt in boiled cold water at the rate of 1 tbsp. salt with topping to 1 liter of water. Pour cold brine over the cucumbers and cover with plastic lids, dipping them in boiling water for a few minutes before closing. Store cucumbers in a cool place.

Pickled cucumbers “Scented”

Ingredients (for 3 liter jar):
2 kg cucumbers,
3-4 dill umbrellas,
2-3 bay leaves,
2-3 cloves of garlic,
1 horseradish root,
2 horseradish leaves,
2 cherry leaves,
3 sprigs each of celery, parsley and tarragon,
5 black peppercorns,
1 liter of water,
80 g salt.

Preparation:
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours, then rinse them with clean water. Place spices and cucumbers in layers at the bottom of the jar, place dill on top. Prepare the brine by dissolving the salt in cold water. Fill the cucumbers with brine to the very edge of the jar, cover with gauze and leave at room temperature for 2-3 days. After a white foam appears on the surface, drain the brine, boil well and pour it over the cucumbers again. Immediately cover with prepared metal lid and roll it up. Turn the jar upside down, wrap it carefully and leave until completely cool.

Country pickles

Ingredients:
cucumbers,
garlic,
horseradish leaf,
dill,
coarse salt.

Preparation:
Soak the cucumbers for 4-6 hours. Wash the jars well, put horseradish, dill, garlic and cucumbers in them. Fill the jars with cucumbers with filtered water. Place a horseradish leaf on the jars so that it covers the neck of the jar. Place 3 tbsp in gauze. heaped salt and tie a knot. The number of such nodules should match the number of jars of cucumbers. Place the knots on the horseradish leaves. The main thing is to make sure that the water touches the nodules, otherwise the salt will not dissolve. Place the jars on plates, as liquid will leak out during the fermentation process, and leave them like that for 3 days. After three days, remove the nodules, rinse well the dill and horseradish leaves that were on top, drain the brine and boil it, adding water, because some of it has leaked out. Fill in ready-made brine cucumbers and cover with tight nylon lids. Initially, the brine will be cloudy, but don’t worry, after a while it will become transparent, and a sediment will form at the bottom, which shouldn’t bother you either. Store pickles in a cool, dark place.

Pickled cucumbers in Russian

Ingredients:
3 kg cucumbers,
2 tbsp. salt (per 1 liter of water),
5 cloves of garlic (for 1 jar),
spices, fragrant leaves- to your taste.

Preparation:
Sort the cucumbers by size, wash them and place them in sterilized jars, layering with garlic, dill, cherry leaves, oak leaves, horseradish, currants, etc. Then pour the cooled brine of salt and water over the cucumbers in the jars. Cover the jars with saucers or plates and leave for 3-4 days. Then drain the brine from the jars. Boil a new brine, also adding 1 liter of water and 2 tbsp. l. salt. Pour boiling brine and immediately seal the jars with sterilized lids. The brine will not be transparent, this is necessary.

Pickled cucumbers with vodka

Ingredients (for a 3L jar):
cucumbers,
1.5 liters of water,
150 ml vodka,
3 tbsp. Sahara,
2 tbsp. salt,
2 cloves of garlic,
3 bay leaves,
dill stalk,
horseradish leaves.

Preparation:
Wash the cucumbers thoroughly and cut off the ends. Place spices and garlic at the bottom of the prepared jars and pack the cucumbers tightly. Dissolve salt and sugar in cold water, pour this solution over the cucumbers, then pour in vodka. Cover the jars with gauze and leave for 3-4 days at room temperature. Do not forget to regularly skim off any foam that has formed. On the 4th day, drain the brine, boil it for 5 minutes, pour it back into the jars and seal them with sterilized lids.

Pickled cucumbers with mustard

Ingredients:
cucumbers,
horseradish leaves,
dill umbrellas,
cherry leaves,
black currant leaves,
salt,
mustard (powder).

Preparation:
Wash the cucumbers well. Place the prepared greens into the pan, place the cucumbers tightly and fill everything with brine (2 tablespoons of salt per 1 liter of boiled water). Place a wooden circle or large plate on top of the cucumbers, apply pressure and leave for 3 days. Remember to keep an eye on the cucumbers and skim off any foam. After three days, drain the brine and place the cucumbers and herbs in sterilized jars. Strain the brine, boil it, adding 1 liter of boiling water and 2 tbsp. salt. Fill the jars with brine, wait 10 minutes, drain again, boil, add 1-2 tbsp. dry mustard. IN last time Pour brine over the cucumbers and roll up the lids. Turn over and leave to cool without wrapping.

Pickled cucumbers with hot peppers

Ingredients:
5 kg cucumbers,
5 stalks of dill with umbrellas,
10 cloves of garlic,
8 horseradish leaves,
20 currant leaves,
8 bay leaves,
black peppercorns,
red hot pepper,
salt.

Preparation:
Select cucumbers of the same size for pickling, cut off the ends and place in a saucepan, add dill, garlic, currant leaves and fill with brine prepared at the rate of 2 tbsp. salt per 1 liter of water. Set the oppression and leave the cucumbers for two days. Then remove the spices, strain the brine, rinse the cucumbers and put them in sterilized jars along with fresh spices, adding also bay leaf, horseradish leaves and red hot pepper (3-4 rings will be enough for a 1 liter jar). Boil the brine, fill the contents of the jars with boiling brine and seal them with prepared sterilized lids.

Pickled cucumbers in tomato juice

Ingredients (for 3 liter jar):
1.5 kg cucumbers,
1.5 liters of fresh tomato juice,
3 tbsp. salt,
50 g dill,
10 g tarragon,
6-8 cloves of garlic.

Preparation:
Prepare cucumbers, jars, herbs and garlic. Place peeled and chopped garlic cloves, dill and tarragon on the bottom of the jars. Place the cucumbers vertically on top. Squeeze the juice out of the tomatoes (about 1.5 liters of tomato juice goes into a 3 liter jar). Bring the juice to a boil, dissolve the salt in it and cool. Pour the cooled juice into the jars of cucumbers, cover with plastic lids, after holding them in hot water, and put them in a dark, cool place.

Happy preparations!

Larisa Shuftaykina