How to ferment cucumbers to be crispy. Pickled cucumbers in a jar for the winter

Not a single summer resident will refuse to plant cucumbers on his site. It's so nice to pick a fresh, juicy fruit from the garden and eat it while relaxing on the veranda! Yes, and from the shelves of shops, ground cucumbers scatter in the season as if by magic. However, this is only a summer treat. What about at other times of the year? Very simple - you can cook crispy pickled cucumbers for the winter!

Benefits of Pickled Cucumbers

It would seem that cucumbers are water with water. Well, what could be so useful about them? It turns out that everything is not so simple. It is not for nothing that the cucumber became the favorite vegetable of most Russians as soon as it appeared in our country - and this happened back in the thirteenth century. Around the same time, by the way, they began to harvest it for the winter.

Yes, in fact, a huge part of the cucumber is water - more than 90 percent. However, everything else is fiber and various useful substances. For example, potassium, which removes excess water from the human body along with harmful microbes. It is due to the property of detoxification that cucumbers are recommended for poisoning, as well as for those who want to lose weight. But it is important to remember that only fresh vegetables have this particular quality - winter preparations contain sodium. It does not stop the work of potassium, but slows it down, so there will be less use for the body. Potassium, by the way, is not limited to the ability to eliminate harmful substances, but also reduces pressure, is useful for arrhythmias, edema.

Cucumbers are easily digestible food, which means that the body will not load the pancreas for their processing - which is also a definite plus.

This vegetable contains iodine, which is so necessary for the proper functioning of the thyroid gland. Lack of iodine in the body can lead to hypothyroidism, memory impairment, arrhythmia, in the worst case, even to a tumor. Therefore, cucumber is important to eat for the prevention of these diseases.

The green fruit also contains iron, magnesium, chlorine, ascorbic acid. Cucumber improves metabolism and reduces the amount of sugar in the blood. And how many women make masks from this vegetable! So it is also used in cosmetology.

All of the above applies to cucumbers in any form. But what can be said specifically about fermented products? Only good: they strengthen the immune system, strengthen the work of the intestines, heal its microflora - the latter also applies to the brine, which is obtained by fermentation.

Pickled vegetables are especially recommended for the elderly, as the lactic acid they contain minimizes the action of bacteria that cause dementia. It also helps in the fight against arthritis, as well as inflammation of the oral cavities. There is almost no sugar in pickled cucumbers, so they are actively recommended by nutritionists.

Pickled, salted or pickled?

Not everyone understands the difference between pickled and pickled cucumbers. Indeed, it is so small that it may seem insignificant to some, but nevertheless it is.

Fermentation, in fact, is a process similar to salting - vegetables are preserved by fermentation caused by lactic acid bacteria. But if during salting it is necessary to add salt to the solution, then during fermentation this is not a mandatory procedure. That's all the difference! In previous years, fermented generally exclusively without salt.

If fermentation occurs without the addition of salt, then the vegetables "roam" in their own juice. Lactic acid is the main preservative here. When salting, in any case, this process occurs in a saline solution. And everyone knows that excess salt is not very useful for the body (the norm per day is no more than 3 grams). By the way, it also destroys vitamin C - which is preserved in its absence. In addition to this vitamin, fermented foods are also rich in vitamin B, which helps digest fats, proteins and carbohydrates.

Another difference between pickled and pickled cucumbers is that pickled vegetables are denser, harder. In fermented foods, the fiber becomes softer, which allows the body to better absorb the product.

Compared to pickled ones, pickled and pickled cucumbers have one huge advantage: they do not lose their beneficial properties and turn out to be not only tasty, but also a healthy delicacy. And of all the harvesting methods, fermentation is the oldest and most productive.

A spoon of tar

Any product cannot be absolutely harmless to everyone, no matter what useful properties it may have. This also applies to pickled fruits: due to the presence of lactic acid in them, they are highly discouraged for those who suffer from peptic ulcers or increased acidity of the gastric tract. It is also better to refrain from eating vegetables for people who have problems with the kidneys (in particular, stones), liver, suffer from heart disease, hepatitis or gout.

Little tricks

• First, and most importantly, the vegetable should be sweet enough. Otherwise, it will not be stored for a long time. Therefore, you need to carefully select cucumbers for harvesting. If suddenly the whole batch of fruits is bitter, you can add a little sugar to them - about 1 percent of the total mass. As a rule, the sweetest are young cucumbers.
• To get crispy fruits, you need to pay attention to their skin - it must be thick. And also - with pimples. Smooth cucumbers are not suitable for canning. By the way, oak bark will help to make vegetables even more crispy.
• The fruits should be firm to the touch, not dark, but not light (yellow) in color.
• Fermentation in vegetables occurs at a temperature of 15-20 degrees. If it is higher, pathogens and an unpleasant taste may appear in the product.
• Preparing fruits must be free of oxygen! This eliminates the risk of developing unwanted organisms, and also helps preserve vitamin C. Following this rule is simple: the brine must completely cover the vegetables, so you need to carefully monitor its level and top up if necessary.
• It is not recommended to take water for brine from the tap. Better suited bottled.
• To prevent the appearance of mold, it is worth putting a couple of pieces of horseradish under the lid. And to give vegetables spicy notes, you can add basil, pepper, dill, mustard, cumin, cherry or currant leaves.
• Sanitary conditions are also very important. All products must be thoroughly washed, as well as the container in which they will be cooked. It also needs to be sterilized and dried. There should not be a hint of germs anywhere!

How to cook pickled cucumbers: simple and delicious recipes

You can pickle cucumbers in different ways. The best and most traditional way is sourdough in oak barrels, because oak gives cucumbers a unique flavor. Unfortunately, now this method is available to a very small circle - few people keep barrels at home. However, if you cook cucumbers according to certain recipes, you can get a taste similar to barrel.

Pickled cucumbers with mustard

1. Vegetables must first be soaked for several hours.
2. We put the ingredients in the jars prepared in advance - garlic, bay leaf, dill (both fresh and dried are suitable), peppercorns.
3. Then we place the cucumbers.
4. The brine is as follows: for one liter of cold water - one and a half tablespoons of salt.
5. Pour vegetables with this brine, cover and leave for three days.
6. After this period, pour the brine into a saucepan, boil and fill the jars back.
7. It is important not to forget: at this stage, you need to put a tablespoon of mustard powder in each jar.
8. We roll up the jars, shake, put in the refrigerator.

Pickled cucumbers with vodka

In this recipe, vodka is needed to make the cucumbers even more crispy.

1. Rinse and dry the jars thoroughly. If they are three-liter, then 3 tablespoons of salt must be placed in each, the amount of spices remains to the taste of each. You can put horseradish, pepper, garlic and so on.
2. We tightly lay the cucumbers, after which we pour vodka (4-5 tablespoons) into each jar.
3. Top with chilled water.
4. Seal jars tightly, shake and discard.

Pickled cucumbers with vinegar

This recipe is distinguished by the addition of vinegar - add about 2-3 tablespoons to two liters of water, plus the same amount of salt.

1. Wash cucumbers thoroughly, if they are planned to be eaten in 2-3 weeks, then we remove the “butts”.
2. In jars we put cherry leaves, fresh dill, horseradish (in a small piece) and a few cloves of garlic (it needs to be chopped). Top with cucumbers.
3. Boil water, add salt first.
4. Gulf of cucumbers, cover, leave for two days.
5. Then pour the brine into the pan and boil again. If it foams, the foam must be removed.
6. Pour the vegetables again, after ten minutes we repeat the procedure, and here we add vinegar to the boiled solution.
7. Fill jars with brine and seal.
8. Wrap, let cool, then put in a cold place.

Pickled cucumbers in a barrel

Before proceeding directly to fermentation, you need to prepare the brine. It is done the day before the procedure itself. If the barrel is ten-liter, then 10 liters of water must be heated to 30-35 degrees, add 500-700 grams of salt there and filter.

1. We first rub the walls of the barrel with garlic - to prevent the appearance of mold on them.
2. At the bottom we put cherry and / or currant leaves, dill, horseradish - and any other spices as desired. It is only important not to immediately fall asleep all the spices - half should be left.
3. We put cucumbers in a barrel, vertically and tightly to each other.
4. We fill the barrel to the middle, then place the rest of the spices and pour the brine.
5. After about two or three days, the solution must be topped up.
6. We insert a cork into the tongue hole and remove the barrel for storage.
7. If the hole is on the side, you need to store the cucumbers lying down, if on top, then standing.

Pickled cucumbers with cabbage

For three kilograms of cucumbers, this recipe requires 10 kilograms of cabbage and a kilogram of carrots.

1. Cabbage and carrots are chopped, stacked in layers: cabbage and carrots - then cucumbers.
2. Alternating vegetables, fill the containers to the top.
3. Sprinkle them with salt (2-3 tablespoons) and fresh dill.
4. We put oppression, cover with gauze, leave for a couple of days - so that the brine appears.
5. After that, add it: add sugar (1 cup) and salt (no more than a tablespoon) to one liter of water.
6. We roll up the containers, put them in a cold place.

Storage Secrets

And finally, an interesting fact. We are already used to the fact that watermelon and kiwi are berries, not fruits. The fact that a tomato is not quite a vegetable is also well known. But, it turns out, you can not consider a vegetable and a cucumber! Botanists call it... a berry because it has seeds, it blooms. It also belongs to the pumpkin family, along with melon and zucchini - which, whatever one may say, are also berries!

Here is such an interesting, unusual, tasty and very healthy fruit - a cucumber.

Since ancient times in Russia, it was customary to pickle cucumbers, and not salt them. Pickled cucumbers have a sour-salty flavor and a pleasant aroma that instantly spreads throughout the house. They fermented vegetables in oak barrels - tubs, in large quantities, so that it was enough for the whole winter. Now few people have tubs, but they can be replaced with ordinary cans. Simple recipes will help you prepare cold pickled cucumbers for the winter in jars.

The main difference between sourdough and pickles is the fermentation process, which lasts from 4 to 7 days. It is due to fermentation that cucumbers acquire a sour taste. The process proceeds at room temperature, in a cool room the intensity decreases. When fermenting for 3-4 days, a foam forms on the surface - it must be removed. This is a sure sign that everything is going as it should, and soon the cucumbers will be ready.

The easiest way

Products:

• 2-2.5 kg of selected cucumbers;
• 4 tbsp salt;
• 5-6 dill umbrellas;
• 8-10 black peppercorns;
• 7-8 cloves of garlic.

Cooking:

Vegetables are soaked in clean water and left to soak from the ground for 2-4 hours. Clean fruits are taken out, blotted with a towel and cut off the ends with a knife.

Put garlic with pepper and dill in a dry jar. On top of them are cucumbers in a row.

Important! No need to fill the jar to the very top, the water should cover the entire fruit.

Fall asleep with salt and pour clean, but cool water. Cover the container with a lid and leave to ferment for 5-7 days.

At the end of the time, the brine is poured from the container into the pan, boiled and poured back into the jar. The workpiece is sterilized in boiling water for 15-20 minutes, after which the lid is tightly closed and the container is allowed to cool for at least 10-12 hours at room temperature.

Pickled cucumbers with horseradish

To diversify the taste of the workpiece, additional components are often added to it, for example, horseradish. Horseradish root is better to take a fresh crop, it is more fragrant.

Ingredients:

• 2.5-3 kg of cucumbers;
• 2-3 horseradish roots;
• 5 tbsp salt;
• garlic cloves - 5-6 pcs.;
• pepper, peas - 3-5 pcs.

Cooking:

The horseradish root is washed and the top layer is removed. Then, with a knife or with a grater, horseradish is crushed and placed on the bottom of a clean container.

Cucumbers are washed with water, the ends are cut off and placed in a jar. Put garlic and peppercorns to the fruits.

In a saucepan, water is slightly heated to a temperature of 35-40 degrees and salt is dissolved in it. Gherkins are poured with a fresh warm solution and left in the apartment for 5-6 days for ripening.

When the vegetables are fermented, the liquid is drained and brought to a boil three times in a row. Cucumbers are poured with a hot mixture to the very top and rolled up with lids.

Store in a refrigerator or any cool place where the temperature does not rise above 15 degrees.

Country-style pickled cucumbers

If there is a bowl or bucket at home, then you can ferment cucumbers according to one old method. Before cooking, the basin or bucket is well washed with soda powder and doused several times with boiling water.

Compound:

• gherkins - 2.5-2.8 kg;
• dill umbrellas - 5-8 pcs.;
• garlic - 1 pc.;
• salt - 4 tablespoons;
• a couple of cloves;
• 4-5 oak leaves.

Cooking:

Wash the cucumbers and remove the stems. Transfer the vegetables to a bowl.

Garlic is peeled and divided into cloves. Teeth are added to vegetables.

Oak leaves are placed on top and under the fruits, cloves and salt are poured into the workpiece.

Pour 4 liters of warm water into the basin. Place a plate on top of the cucumbers and press firmly. A jar of water or other oppression is placed on a plate.

Wait 5-6 days for the starter to run out. The brine is drained and boiled for 5-6 minutes on fire. Cucumbers are laid out in clean jars and poured with hot brine. The jars are sterilized in the oven for 10-15 minutes, after which they are closed with nylon lids and put into the cellar after cooling.

Spicy Pickled Cucumbers

To make cucumbers a little spicier, red chili peppers are used in cooking. The seeds are pre-taken out, otherwise the workpiece will turn out to be too sharp.

Ingredients:

• 2-2.5 kg of cucumbers;
• 3 tbsp salt;
• garlic cloves - 4-5 pcs.;
• dill - 5 umbrellas;
• red chili pepper - 2 pcs.

Cooking:

Garlic and dill are placed at the bottom of a clean, dry jar. Cucumbers are laid out in a stack.

Red pepper is cut into small pieces with a length and width of not more than a centimeter. Pieces are inserted between cucumbers.

The water is slightly heated (3-3.5 liters) and the salt is dissolved. Pour salt water into a jar and cover the throat with gauze.

The contents are fermented for 4-6 days. When the foam no longer forms, the brine is drained and boiled 2-3 times for 5 minutes on the stove.

Pour gherkins with boiling brine and roll up the lid. The jar is turned over and put on the lid. In this form, it should cool to room temperature, then it is removed for storage.

Important! After opening, the blank is stored in the refrigerator for no more than one month.

with spices

The taste of cucumbers can be supplemented with fresh currant or raspberry leaves, as well as cherry leaves. All foliage is torn off on the day of preparation or the day before. The fresher the leaves, the more flavor and aroma the vegetables will get.

Ingredients:

• 3-3.2 kg of gherkins;
• 5-6 leaves of cherry and black currant;
• dill seeds, 2 pinches;
• garlic cloves - 4-5 pcs.
• 4 tbsp salt.

Cooking:

The fruit is cut off the tails and placed in a jar. When one row of cucumbers is planted, cherry and currant leaves, garlic are placed between the rows and on top, and seasoned with a pinch of dill seeds.

Lay another row of cucumbers smaller in size than the previous ones. Top again covered with the remnants of leaves and garlic.

Pour salt into a jar and pour 4 liters of water. Shake the contents so that the salt disperses throughout the volume, and leave to ferment for 5-6 days.

After the starter is finished, the workpiece is sterilized in hot water for at least half an hour. Close the lid and let the jar cool. You can try cucumbers in 2-3 weeks, when their taste becomes as spicy as possible.

Pickled cucumbers for the winter with mustard

If there is mustard powder at home, it will be a good addition to pickled cucumbers. For lovers of vigorous snacks, the amount of powder in the composition can be doubled. Instead of mustard powder, mustard from a tube is suitable, it has a pleasant texture and mixes well with water.

Ingredients:

• gherkins - 2-2.2 kg;
• salt - 3 tablespoons;
• dill umbrellas - 5-6 pcs.;
• mustard - 2 tablespoons;
• garlic cloves - 3-4 pcs.;
• 4-6 currant leaves.

Cooking:

From the washed gherkins, cut off the ends and send them to a sterilized container. Add dill umbrellas, garlic and currant leaves to the cucumbers.

Salt with mustard is dissolved in water and the contents of the jar are poured with saline solution.

Cucumbers are fermented for 5-6 days, then the juice is filtered through gauze and boiled over low heat for 10 minutes.

Attention! If the amount of brine has noticeably decreased, add a glass of water to it.

The brine is poured into jars and sterilized in boiling water for 15 minutes. Store cucumbers in a dark place, away from heat sources. The shelf life is at least one year.

Pickled cucumbers are served at the table as an appetizer for meat or vegetables. Their taste goes well with fragrant fried potatoes or stewed cabbage. Pickled cucumbers are added to a hodgepodge or vegetable stew. A universal blank will always come in handy in the kitchen if it is at hand in the refrigerator.

It is not difficult to cook pickled cucumbers for the winter for storage in an apartment or cellar. It is important to stock up on quality ingredients in your own garden and garden or purchase everything you need in the market. Further, the harvesting process will take no more than 20 minutes, after which lactic acid bacteria will do all the work for you. If you are a happy owner of a cold basement or you have such a luxury as a cellar, then it remains to transfer the container of pickled cucumbers from warm to cold in about a week. In a city apartment, unfortunately, there are few storage spaces, the refrigerator is not rubber, but in this case, craftsmen find a way out, because how can you spend the winter without pickled cucumbers?

In the recipe I’ll tell you how to make pickled cucumbers for the winter and keep a sharp taste without over-fermenting the pickles.

However, if your apartment does not have a secluded corner in which the temperature does not rise above +12 degrees, I advise you to still find a cool place to store pickled cucumbers or buy a roomy refrigerator.

• Cooking time: 30 minutes

Ingredients for pickling cucumbers for the winter

• 1 kg of small prickly cucumbers;
• 30 g of coarse rock salt;
• a bouquet of herbs and leaves: horseradish, dill umbrellas, cherry leaves;
• spring or filtered water.

Ingredients are indicated based on 1 kg of vegetables.

How to cook pickled cucumbers for the winter

Cucumbers collected from the garden or purchased at the nearest market are first placed in cold water for a while (2-3 hours). This is necessary so that pickled cucumbers do not turn out empty inside. For the same reason, try not to harvest large, overripe vegetables.

In addition to horseradish, I add dill and cherries to pickled cucumbers, however, each housewife has her own tricks. Oak leaves, currants, mustard, horseradish roots, celery, lovage and much more are used. Let me just say: what is at hand and does not contradict your taste, within reasonable limits, can serve as a spicy addition to pickles. Experiments are welcome!

To make the cucumbers better salted, cut off the ends on both sides.

Now we put the cucumbers and spices in a deep saucepan, ideally in an oak barrel.

Then add salt and pour spring or filtered water. For 1 liter of water we take 2-3 tablespoons of coarse rock salt. You can pour salt into the pan or pre-dissolve it in water.

We put a load on top or put a plate, remove the pan in a dark place (cannot be left in the sun). We leave for 5-7 days. Approximately on the second day, bubbles will appear on the surface, the brine will become cloudy - lactic acid fermentation has begun.

So, after about a week, you can clean the pickles in a cold cellar. We shift the cucumbers into clean sterilized jars, lay them tightly.

Strain the brine, boil for 5 minutes.

Then fill the jars with brine, drain it again and bring to a boil again.

Pour cucumbers with boiling brine for the last time, roll up, after cooling, remove to a cool place.

By the way, you can not wait until spring. After about a week, very tasty salted cucumbers are obtained.

Pickled cucumbers for the winter are ready. Enjoy your meal!

The cold way of harvesting cucumbers is a fermentation process, which gives a sour taste to the fruits. In order for the product to accumulate acid and become ready for use, at least 5-7 days must pass.

"Salting cucumbers in a cold way with mustard"

The recipe has gained its popularity due to the ease of preparation and the output of crispy and tasty cucumbers. You can pickle vegetables in a wooden barrel or in jars.

Ingredients:

• fresh cucumber - 15 kg;
• garlic - 3 pcs.;
• dill branches with a whisk - 500 grams;
• cherry leaves - 150 grams;
• horseradish - 1 root;
• water - 10-11 liters;
• table salt (not iodized) - 6 tbsp. l;
• dry mustard powder ¾ cup.

Cooking steps:

Clean the cucumbers from the ground.

Prepare all other ingredients. Wash dill, cherry leaves under running water. Peel the garlic from the husk, rinse.

If desired, trim off the ends of the fruit.

Immediately divide the greens into parts for convenience (depending on the number of jars in which you will close the cucumbers).

At the bottom of a glass container, put a sprig of dill, a few cherry leaves, two or three garlic cloves cut in half.

Place the cucumbers upside down in an upright position to fit as many as possible in the jar.

After the first layer of fruits, put more greens, leaves and garlic. Thus, fill the jar to the top.

After filling all the glass containers, prepare the brine. Take the indicated amount of cold water, add salt and mustard, stir until the ingredients are completely combined.

Fill the jars with the resulting brine. At first, the cucumbers will be cloudy. This is normal, turbidity gives mustard powder. After a while, it will settle and become translucent.

Put capron lids on the jars. Before use, soak them in boiling water so that they fit tightly on the jars.

Take the resulting blanks to the cellar or basement. Leave in a warm place is not worth it, they can strongly ferment and deteriorate. Cucumbers will be ready in 25-30 days.

"Drunken Cucumbers"

Vodka is used to make pickled cucumbers, which is why the recipe got its name. Vegetables after fermentation are unusually tasty. And besides, the strong drink allows you to maintain the quality indicators of the product for a long time. Close a small batch first, otherwise you won't like them all of a sudden.

Ingredients:

• 2 kilograms of small cucumbers;
• 10 cherry leaves;
• 4 pieces of green horseradish leaves;
• 5 sprigs of dill;
• garlic 5 cloves;
• 7-8 peppercorns;
• 70 milliliters of vodka of any brand;
• 2 liters of cold water;
• 4 tbsp. l. table salt.

Cooking steps:

Sort the cucumbers and wash several times to completely clean them from the ground.

Soak them in cold water for several hours.

While the cucumbers are soaking, prepare the jars. Take liter jars, wash them with soda. Rinse well in clean water several times. It is not necessary to sterilize the containers if you washed them with soda.

At the bottom of sterilized jars, put a sprig of dill, a couple of cherry leaves, a clove of garlic cut in half, peppercorns.

Place the vegetables in a jar, lining them with dill sprigs.

After the vegetables are put in a jar, prepare the brine. Take cold water, add salt and stir until completely dissolved.

Fill the jars with the resulting brine, leaving a little space for vodka.

Two kilograms is about enough for 3 liter jars. Divide the vodka into three parts. Pour it over the brine.

Close glass containers with capron lids.

Cucumbers will be ready in a month. Store them in a cool and dark place. Their shelf life is up to two years.

When pickling cucumbers, do not use iodized salt.

"Mega Crispy Cucumbers"

When pickling fruits, it is not necessary to add vinegar as a preservative to make them crispy. This is one of the few recipes that you will definitely write down in your recipe book.

Required products:

• one and a half kilograms of cucumbers;
• dill (stems with inflorescences) - 5-6 pieces;
• horseradish leaves - 3 pieces;
• capsicum - 2 pieces;
• one and a half liters of water;
• 4 tbsp. l. table salt;
• peppercorns - 4 pieces.

The presented amount of products is enough to fill a three-liter jar.

Cooking steps:

Wash and sterilize the required number of jars.

Wash the vegetables and soak them for 3 hours.

While the cucumbers are soaking, rinse the greens and peppers.

Cut the pepper into small pieces, while removing all the seed chambers.

Next, make the brine. A jar will require 1.5 liters of cold water and 4 tablespoons of salt. Combine salt and water together.

Put the cucumbers in a jar, shifting them with herbs and peppers, peppercorns.

Pour the cucumbers with the prepared brine.

Close with capron lid. Leave to ferment for 4-5 days in a room.

Then drain the brine and pour clean water into the jar.

Roll up the jars with metal lids and put them in the cellar for storage.

"Cucumbers under a nylon lid"

A feature of the recipe for pickling cucumbers is the addition of currant and cherry leaves. Try to buy homemade vegetables. In cases where you bought store-bought cucumbers, cut off their ends. This will protect you from the nitrates that they may contain.

Ingredients for three one-liter jars:

• small cucumbers - 2 kilograms;
• garlic - 3 cloves from the head;
• capsicum - 1 pc.;
• table salt - 4 tablespoons;
• cherry and blackcurrant leaves - 5 pieces each;
• several sprigs of dill;
• one sheet of horseradish;
• 10 black peppercorns;
• water - 1.5 liters.

Cooking steps:

Wash the cucumbers and soak for 2 hours in cold water so that they are saturated with water.

When the vegetables are infused in water, prepare the container. Wash the required number of jars, sterilize.

Peel the garlic from the husk, and the capsicum from the seeds.

Wash dill, garlic, pepper and leaves. Cut garlic and pepper into several pieces.

Put the prepared products in jars, evenly distributing all the ingredients.

Set the filled containers aside, and start preparing the brine yourself. Pour the salt into the water and stir until it is completely dissolved.

Pour salt water into jars and close with nylon lids.

Place them in a cool place immediately.

1. In order for the cucumbers to be crispy, you should not tamp them very tightly.
2. Choose fruits with pimples. They are considered the most delicious. Smooth vegetables are not recommended, they can become soft after fermentation.
3. Soak cucumbers in cold water before putting them in jars to keep them firm. In addition, soaking will remove some of the accumulated nitrates.
4. Try cucumbers before buying. They don't have to be bitter.
5. Do not use tap water for salting. Buy water purified from impurities. Chlorinated liquid is not at all suitable for pickling cucumbers.
6. Rinse dill, leaves and cucumbers themselves several times so that no dirt remains on them. If part of the soil or dust gets into the jar along with the products, mold will begin and the pickles will only have to be thrown away.

Last year, I followed my mother's recipe with the addition of vinegar. So it happened, for reasons inexplicable to me, half of the jars bounced off the lids, I had to re-prepare the brine and close them again, which helped them stand a long cold winter. But, when preparing the second brine, I forgot that salt should not be added, because the cucumbers successfully absorbed it from the first one, and it turned out that I, thus, salted them. Well, but when preparing the famous olivier or pickle, you didn’t have to salt the dishes at all.

This year, I decided to cook sour cucumbers for the winter without vinegar according to my mother-in-law's recipe. All my family members really liked them. Can you say something against the whole big family? Of course not. Therefore, I undertook to intensively study the recipe on how to make sour cucumbers and that's what happened.

For cooking we take:

- cucumbers - how many bought,
- water,
- two tablespoons of salt per 1 jar,
- black peppercorns,
- sprigs of dill flowers,
- horseradish leaves,
- garlic cloves,
- tarragon,
- vodka,
- acetylsalicylic acid - 1 pc. for 1 bank.

Recipe with photo step by step:

I am not considered to be a supporter of adding pills to preservation, as I do not consider it useful. But according to the old recipe, how to pickle sour cucumbers, you have to do it.
First you need to thoroughly wash and sterilize the jars, then wash the cucumbers and cut the tails on both sides. Next, put horseradish leaves, dill sprigs, black peppercorns, garlic, tarragon, two tablespoons of salt on the bottom of the jar. We lay the jar with cucumbers, fill it with cold water, cover with a lid and leave the jars for three days so that all the bitterness comes out, and the cucumbers are saturated with brine. Banks should be placed in bowls, because water will certainly flow out. And yet, salt can be thrown into water, and then poured into jars, although this is at the discretion of each hostess personally.
And so, after 3 days, we carefully pour the brine into a saucepan in which we will boil it. We do this carefully so that the sediment formed at the bottom of the jar remains. Then, while the brine boils (we don’t add anything to it), we wash the cucumbers in a jar under running water. Yes, and be sure to set the lids to boil. We throw one aspirin tablet into jars and pour 1 tablespoon of vodka.




Fill with boiled brine and screw on the lids. We send all sour cucumbers to the cellar until winter. Although if you wish, you can already try one jar now. But in general, they still need to stand for a while, then they turn out to be simply excellent.