Pickling peeled cucumbers for the winter. Cold methods of pickling cucumbers

Recipes for preserving cucumbers for the winter

Crispy pickles in jars - easy, quick and delicious preparation for housewives. It's not necessary for her culinary skills and will save you time...

1 hour

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To save your time and effort, I'll share some more useful tips, which will definitely come in handy when canning:

• You only need to use rock salt, as the jar may explode or the cucumbers will turn sour;
• everything that you put in jars must be thoroughly washed so that the brine does not ferment and the cucumbers do not spoil;
• To sterilize jars, they should only be placed in a cold oven so that they heat up evenly and do not explode;
• You can add some mustard seeds to each jar to prevent the jars from exploding;
• to make the cucumbers very crispy, you can add a small piece of oak bark to the spices in each jar;
• if you cut off the tails of the cucumbers or make several punctures with a fork, they will quickly become saturated with brine;
• It is imperative to sterilize the lids: boil metal ones for 15 minutes, and thoroughly wash and scald nylon ones.

Storage and use

Pickled cucumbers - for real universal dish. They are added to, or eaten simply, cut into pieces and adding a little chopped garlic and vegetable oil. Store pickles better in a cold place: cellar, refrigerator or even on the balcony.

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

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

First of all, make the brine. Needed in warm water salt. Then sort the cucumbers and wash them cold water. After that the bottom wooden barrel line with washed oak, cherry, black currant leaves, also add dill, horseradish, tarragon, and garlic. Now the cucumbers are laid in dense rows in a vertical position. Make spacers between them using seasonings and leaves. Close the barrel tightly, filling the top bottom. Now, through the hole that needs to be made in advance in the bottom, pour in the brine and seal it. wooden stopper. It is important to prevent the cucumbers from floating after pouring it, so you should tightly cover the lid of the barrel with a wooden circle and place a weight on it. Through this you can take a sample from pickles. If the cucumbers are not salted enough, you should wait a few more days.

Pickling cucumbers in a jar

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

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

Related article

It’s good to have a few jars of pickled cucumbers in stock, because without them you can’t make rassolnik or hodgepodge. Properly pickled cucumbers for the winter retain maximum beneficial properties and turn out tasty and crispy.

You will need

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

Instructions

Select cucumbers for pickling that are healthy, not ugly in shape, green in color, 5-15 cm in size. Sort into three sizes: 5-9 cm, 9-12 cm, 12-15 cm. The ideal container for pickling cucumbers for the winter is - oak barrels, they have greens in them excellent taste, are stored for a long time.

A simple pickled cucumber recipe, found in an old cookbook: wash the medium-sized fruits well, place them in a barrel in dense layers, sprinkling each layer with currant leaves and dill. You can add cloves of garlic, it not only increases the taste, but also helps keep the greens strong. Press the cucumbers down with a weight. Dissolve salt in boiled cold water, pour this brine over the product and seal tightly. Store at 0+5 degrees.

You can also salt cucumbers in an enamel bowl; this is a more common container these days. Before salting, soak the cucumbers in cold water for 7-8 hours. This is done so that they swell, become elastic and, when salted, do not become empty or wrinkle. Place herbs at the bottom of the vessel, add a layer of cucumbers and more spices, and so on until the top. The top layer is herbs, take them only fresh.

Fill the cucumbers into the pan as tightly as possible, fill with brine, place a circle and press down with a weight. Let it sit in the room for two or three days, and then put it in the cellar or some other cold place. Keep an eye on the brine and if mold appears on the surface, remove it and rinse the circle and weight in boiling water. Prepare the brine as follows: dissolve the salt in a small amount of cold water, then add water to the required level. Let it sit for 8-10 hours.

Cucumbers pickled for the winter are no less tasty. glass jars. You can add salt using one of the methods described above, after a week put it in jars and fill it with boiled brine and close it. iron lids. Or you can prepare lightly salted cucumbers. Suitable for this kind of salting small fruits. Scald the prepared gherkins with water and salt, add 300 g of salt to a bucket of water, then pour over ice water and dry. Carefully place in jars in rows, add bay leaves and hot pepper. Fill with brine and roll up with iron lids. With this method of salting, use an additional preservative - vinegar, and then the cucumbers will be stored well.

Interesting taste have cucumbers, pickled cucumbers. If you have overgrown cucumbers, you can use them for pickling. Place the prepared greens in a saucepan or jars, sprinkling each layer with finely chopped or grated overripe cucumbers, mixed with salt, hot pepper, dill and chopped garlic. Press down the cucumbers with pressure.

Please note

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

Useful advice

Ordinary pickled cucumbers will gain extraordinary strength, retain their bright green color and crunchiness if you add 1/3 of the broth to the brine oak leaves. But at the same time, the cucumbers will become sour.

Sources:

• Book "Homemade pickles, jams and marinades"

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

Cucumbers have been known to mankind for 6 thousand years.
The homeland of cucumbers is the tropical and subtropical regions of India, from which they migrated to the gardens of neighboring countries.

Cucumbers were grown in ancient Egypt, Persia, Mediterranean countries, and Ancient China. They conquered Asia and Europe, moved to North and South America and are now growing in more than 100 countries around the world. Cucumbers came to Europe in the 8th century AD. from Greece. They first appeared in France, later in Spain and Germany.

Simultaneously with penetration into Western Europe cucumbers were also brought to the territory of the Kyiv and Novgorod principalities. The appearance of cucumbers in Russian lands is quite natural - trade ties with Byzantium were very strong, and Russian merchants and warriors were frequent guests in Constantinople.

The word “cucumber” comes from the Greek auguros (unripe), which indirectly proves the appearance of cucumber in Russia from Greece, and the name “unripe” indicates the preferred method of consuming this plant.

The first written mention of the cultivation and culinary processing(pickling) of cucumbers in Rus' dates back to the 16th century. In 1507, the war-weary army of Vasily III lingered in the Novgorod forests, where the soldiers began to live and grow cucumbers. The warriors, who had melted their swords into ploughshares, prepared the cucumbers, taking into account their rich local experience. Novgorod has always been famous for its connections with distant countries. Merchants sailed along the Dnieper to Constantinople, along the Volga to the Caspian Sea, and traded with eastern merchants, to whom cucumbers and the optimal ways to use them became known much earlier. Cucumber seeds and original recipes came from Asia primarily to the Novgorod lands. Rare European travelers mentioned in their travel notes the abundant cultivation of cucumbers in the north of Russia and noted their high yield in comparison with European countries.

By the 18th century, the cultivation of cucumbers in Russia had acquired a serious scale, there were greenhouses in almost every yard, the sown area increased, and advanced agrotechnical technologies were used in cucumber beds at that time: light-proof covering materials, manure heating of the soil. In the 19th century, cucumbers were even grown in heated glass greenhouses. In the 20th century, large industrial complexes were built for the mass cultivation of cucumbers in protected soil (greenhouses and greenhouses), and now this is the most popular vegetable crop in Russia.

FOR HEALTH

Inconspicuous-looking cucumbers have a rather interesting set of useful properties . Although cucumbers are 97% water, the remaining 3% is rich in useful elements, some of which are active assistants in metabolism and assimilation of other products. Fresh cucumbers increase the acidity of gastric juice, which speeds up digestion and increases appetite. Please note that these beneficial properties for digestion are contraindicated for ulcers and gastritis sufferers.

Fresh cucumber contains a lot of salts that improve the functioning of the heart and kidneys, neutralizing many acidic compounds that disrupt metabolic processes.

Cucumbers, like radishes, are called orderlies human body. The complex of salts found in cucumbers helps slow down the aging process and prevents the deposition of stones in the kidneys and liver. Fiber, which cucumbers are rich in, regulates the functioning of the digestive tract and removes excess cholesterol. Cucumbers contain tartronic acid, which prevents the formation of fat from carbohydrates. This property makes them ideal product for those who want to lose weight.

There is more vitamin B1 in cucumbers than in beets, more vitamin B2 than in radishes, and more iodine than in any other vegetable. Young cucumbers contain more ascorbic acid than ripe ones.

In addition to vitamins, cucumbers contain many microelements: potassium, phosphorus, magnesium, calcium, nickel, sodium, iron, copper, silicon, manganese, zinc, titanium, zirconium, silver and cobalt.

USEFUL TO KNOW

With all the variety of cucumber varieties, there are three types: salad, pickling And gherkins.

Salad cucumbers Stored in the refrigerator for only a few weeks after collection, they quickly deteriorate and lose color when salted. It is better to eat such cucumbers fresh: prepare salads, use them as part of other dishes.

For pickling Suitable varieties are those with pimples, 12-15 cm long, and thick skin. Such cucumbers do not change their dark green color, remain quite strong, and have a specific “crunch.”

Recently, universal varieties have appeared, equally suitable for pickling and salads.

Gherkins They are harvested when they reach a length of 3-8 cm. This type of cucumber is ideal for pickling. In fact, gherkins are unripe fruits of narrow-fruited cucumber varieties, picked immediately after flowering.

The same rules apply for all cucumbers. processing rules:

Firstly, before cutting into salad or other actions, it is customary to cut off the ends of cucumbers. This is no coincidence - it is in the tips that nitrate salts accumulate, which in high concentrations can lead to poisoning. You should cut off the ends immediately before you are going to cook the cucumbers, otherwise they will quickly wither and lose their appearance.

Secondly For canning and before pickling, cucumbers are soaked in cold water. These rules do not apply to small gherkins. Cucumbers go very well with any vegetables, herbs, garlic, onions, poultry, fish, meat, seafood, vegetable oil and rice.

For salads, cucumbers with thin, non-bitter skin are usually used. You can flavor it with any spices, herbs, spicy vegetables or vegetable oils. Delicious and original snack It is made from a cucumber cut lengthwise and coated with a very thin layer of adjika. The refreshing cucumber taste is supported by a rich aroma and salty taste adzhiki. This combination is perfectly refreshing in the heat and can serve as an alternative snack.

An old Russian recipe for cucumbers with honey will be interesting today too

Ingredients: 4-5 cucumbers, 2-3 tbsp. l.honey
Preparation: Wash the cucumbers. If the skin is bitter, cut it off. Cut the cucumbers into pieces convenient for you (but not small) and season with honey.

Real gardeners always want to stock up on a piece of summer and eat vegetables in winter and early spring, when before the first fresh cucumbers for a long time yet. Of course, you can buy greenhouse imported cucumbers in the store, but, unfortunately, their watery taste is very different from the classic one, and there is not much benefit in them. Of course, it won’t be possible to retain the freshness of cucumbers, but anyone can pickle or, even better, pickle cucumbers. By the way, pickling cucumbers compares favorably with pickling due to the fact that a fairly high percentage remains in vegetables useful substances, while marinating reduces them to nothing.

At first glance, pickling and salting are the same thing, but the processing principles, set of spices and some components are completely different.

Marinade necessarily contains vinegar (or citric acid), salt, sugar and spices (pepper). Cucumbers, as a rule, are placed in jars (2-3 liters), poured with hot marinade, pasteurized and rolled up with lids. Minus pickled cucumbers The problem is that vinegar destroys most of the vitamins and neutralizes microelements. In pickled cucumbers, only the taste remains, and even then, it is quite far from the original.

Pickles are prepared without vinegar, which preserves most of the vitamins and all other useful substances. Pickled cucumbers usually in large containers, such as oak barrels. Used for salting large number herbs, currant leaves, spicy vegetables(garlic, horseradish), pepper, cumin, coriander. The cucumbers are washed, placed on a bed of currant leaves, and the layers of cucumbers are periodically layered with a mixture of herbs, horseradish, garlic and spices. After this, a brine solution (about 20% salt) is poured into the barrel.

Traditional harvesting of cucumbers in Russia provides for salting, which does not use acetic acid. In almost all respects, pickles win - vitamins are not destroyed, the taste remains recognizable, if you use special pickling cucumbers, then the color pickles will be closer to dark green, without yellowness.

Pickles remain crispy, aromatic and, subject to all processing rules, serve as a source of vitamins and not as a flavor ballast. Pickled cucumbers help speed up the enzymatic processes of digestion. From this it is clear that the brine left over from pickling is useful: saturated with cucumber juice, enzymes and oils of spices and herbs, rich in potassium, cucumber pickle brings relief not only to those who drank heavily the day before, but also to hypertensive patients suffering from unstable blood pressure or heat. Marinade, sometimes mistakenly called brine, is not at all useful and even harmful to drink.

The ideal conditions for preparing pickled cucumbers are: oak barrel , cold cellar, availability of all recommended spices and herbs, spring water and good cucumbers.

For pickling take a large container (large on an apartment scale can be considered a 10-15 liter pan) or several small ones (for example, three-liter jars). Rinse all vegetables thoroughly (preferably with a soft brush), boil a brine solution (one part salt to 5 parts water), let the solution sit to strain out the pebbles that are sometimes found in the salt. Sort the herbs and rinse in cold water. Prepare spicy vegetables - peel the garlic, remove the top layer of horseradish. Lay the bottom of the container with a layer of herbs, add horseradish and garlic and place the cucumbers vertically. This is followed by the same layer of herbs and spices and again cucumbers. Finish everything with a layer of herbs, pour saline solution and cover the container with a wooden circle with holes, and place a small (up to 1 kg) weight on top. At first, cucumbers should be kept in a cool, but not cold place (15-20°C), then it is advisable to place them in a colder place (7-10°C) for storage. For 20 kg of cucumbers you usually take 600 g of dill, 200 g of horseradish root, 100 g of garlic, 200 g of tarragon. In classic Russian pickling recipes, the addition of currant leaves and cherry leaves is mandatory. Sometimes mustard seeds, cumin seeds, cloves and coriander are added.

Easiest to prepare lightly salted cucumbers. The same principle of salting is used, but with a forced method. The ends of the cucumbers are cut off, the brine is poured hot, the jar with lightly salted cucumbers is placed in a warm place for several (5-6) hours, after which it is cooled and stored in the refrigerator. There is less quick method– pour the brine cold and keep the container with cucumbers at room temperature for 2 days. Ready cucumbers are stored in the refrigerator. For the brine Usually take 2 tablespoons of salt (not iodized) per liter of water. Vegetables, herbs and spices are the same as for regular salting, garlic and horseradish can be cut into small pieces.

There are especially fruitful years for cucumbers, when it is not possible to eat or even store the entire crop for future use. One use case is to do cucumber juice. The juice has all the benefits fresh cucumber, to which is added undoubted convenience. You can “eat” much more cucumbers in the form of juice. Fresh vegetable taste and a rich set of vitamins allows you to use cucumber juice without restrictions. Simply chop the cucumbers and squeeze out the juice using a juicer. Very tasty combination cucumber juice with carrot and pumpkin. To improve health It is useful to drink a glass of cucumber (or mixed with carrot) juice on an empty stomach in the morning.

NOTE when canning:

* Spices cannot spoil pickles, especially such as dill, garlic, horseradish, tarragon, basil, savory, and celery. These spicy greens enhance the taste and nutritional value pickles and increases their shelf life. Oak, cherry and currant leaves. It is recommended to add red and black hot pepper to pickles.

* Horseradish “eats” garlic and therefore it is necessary to increase the amount of the latter.

* Cucumbers pickled in an open container will not become moldy if chopped horseradish or dry horseradish leaves are placed on top.

* The brine will always be clear and tasty if you add crushed horseradish leaves to it.

* Moldy cucumbers should be washed with salt water, transferred to another container and filled with freshly prepared brine of a higher concentration.

* The purity of the salt is of great importance for salting and fermenting vegetables. Recommended to use table salt(except Extra), not iodized. But iodine evaporates during storage, so after six months of storage iodized salt can be used for pickling. The brine must be filtered.

* In order for pickled cucumbers to retain their bright green color, they must be scalded before pickling.

*It is best to pickle cucumbers with “pimples” (and those with black ones, since those with white ones are usually salad varieties).

* It is very important that the fruit must be fresh. In order for the cucumber to crunch, you need to choose only juicy ones, fresh vegetables. If you don’t have your own garden, you will have to buy cucumbers at the market. Take this matter responsibly. Walk around, ask the price, take a closer look and don’t be shy, touch the fruit you like. Juicy cucumber it will be hard and strong to the touch. A soft, limp fruit indicates that it has not been on sale for the first time, and such a cucumber will not crunch after pickling.

* There are three sizes of cucumbers: pickles - 3-5 cm, gherkins - 5-9 cm and greens - 9-14 cm. Fruits from 7 to 12 centimeters are suitable for canning in marinade. If you have larger specimens, cut the cucumbers into rings or pieces of the desired size.

Exists three main ways preparations lightly salted cucumbers: in brine (hot or cold), in its own juice and “dry” method. Despite the serious differences in preparation, all the recipes have little tricks in common:

The most best cucumbers For quick salting- small (but not gherkins), strong and thin-skinned, bright green and with “pimples.” “Pimples,” by the way, indicate that you have a pickling variety of cucumbers on hand, and not a salad (smooth) variety.

It is better to take cucumbers of the same size so that in the end there is enough salt for everyone equally.

To make the cucumbers especially crispy and dense, they need to be kept in cold water for 2-3 hours.

It is imperative to cut off the ends of cucumbers: firstly, it is in them that nitrates can accumulate, and secondly, this way they will cook faster and better.

When sending cucumbers into a container for pickling, it is better to place them vertically - they will be salted more evenly.

Cucumbers should not be pressed tightly into a jar or other container: as a result of too close proximity, they will lose their crunchy properties.

The jar or pan with lightly salted cucumbers does not need to be tightly closed; you can simply cover it with a napkin, since air is needed for the fermentation of the brine.

In addition to the traditional bouquet of greens from dill, parsley, horseradish, cherry leaves and black currants, you can use oak, green anise umbrellas, and tarragon.

Among the “classic” spices, bay leaf, cloves, hot pepper.

It is better to take coarse salt, sea salt is fine, but not iodized.

To prevent ready-made lightly salted cucumbers from turning into “highly salted” cucumbers, it is better to store them in the refrigerator.

Method one. Lightly salted cucumbers in brine

If you pour cold brine over the cucumbers, they will be ready in 2-3 days. Hot (but not boiling!) brine gives a faster effect - lightly salted cucumbers You can try it after 8-10 hours. It is not necessary to prepare the brine in advance; you can do it simpler - put salt on top in prepared jars filled with cucumbers (at the rate of 2-3 tablespoons per 3- liter jar) and sugar, and then carefully pour boiled water. Then close the jar with a lid and shake it several times so that the salt dissolves evenly.

Except herbs and spices, you can add apples to the cucumbers. This fruit, traditional for pickles, will give cucumbers a specific sourness.

Recipe. Lightly salted cucumbers with apples

Ingredients:
1 kg of cucumbers, 2 green apples, 10 black peppercorns, small bunches of parsley and dill, 2-3 cherry leaves, 8-10 black currant leaves, 1 small head of garlic, salt.

Preparation:
Wash cucumbers, apples and greens. Cut off the ends of the cucumbers. Cut the apples into 4 parts without removing the core. Separate the garlic into cloves and peel. Place cucumbers and apples in a jar or pan, interspersing them with herbs and garlic cloves. Add black pepper. Boil water, add salt (at the rate of 2 tablespoons per 1 liter of water) and mix thoroughly. Pour hot brine over cucumbers. After 8-12 hours you can try.

Method two. Lightly salted cucumbers in a bag

This method is especially useful at the dacha or picnic - no need to boil the water for the brine! Cucumbers that have been washed and dried on a towel should simply be placed in a container (any container, even a clean plastic bag will do) and sprinkled with salt and spices. The main thing is to first pierce the cucumbers with a fork or skewer, or even slightly cut them with a knife.

Recipe. Lightly salted cucumbers with lime juice

Ingredients:
1.5 kg of cucumbers, a bunch of dill with umbrellas, 6-7 black peppercorns, 4-5 allspice peas, 4-5 sprigs of mint, 4 limes, 1 teaspoon of sugar, 3.5 tablespoons of salt.

Preparation:
Lightly crush the peppercorns in a mortar with sugar and a portion of salt - 2.5 tablespoons. Finely grate the zest from washed and dried limes and add salt and pepper to the mixture. Squeeze juice from stripped citrus fruits. Finely chop the dill stems and mint (leaves and stems). Cut off the ends of the cucumbers on both sides, then cut each cucumber into 2-4 pieces, depending on the size. Place them in a deep plate. Sprinkle the cucumbers with the mixture from the mortar and pour lime juice and stir. Then sprinkle with the remaining salt and chopped herbs and mix. After 30 minutes, the cucumbers are ready. Before serving, shake off the salt and most of the greens from the cucumbers.

You can pickle cucumbers using the “dry” method without cutting them. In this case, they will cook a little longer and definitely in the refrigerator.

Recipe. Lightly salted cucumbers with young zucchini

Ingredients:
1 kg of cucumbers, 1 kg of young zucchini, 3 tablespoons of salt, 1 teaspoon of sugar, 3 cherry leaves, 5-7 black currant leaves, 2 horseradish leaves, a bunch of dill with umbrellas, 3-5 cloves of garlic.

Preparation:
Wash the cucumbers, dry them, trim the ends. Peel the zucchini and cut into slices. Grind dill and garlic, cherry, currant and horseradish leaves. Place all ingredients in a suitable sized container, close and shake well. Leave in a warm place for 1 hour, and then put in the refrigerator for 2-3 hours.

Method three. Lightly salted cucumbers in their own juice

The essence of this method is that instead of brine, the cucumbers are poured own juice, which can be prepared even from cucumbers that are not destined to become lightly salted - large and ugly. To obtain cucumber juice, peeled cucumbers can be rubbed through a sieve, crushed in a blender, or even passed through a juicer.

Recipe. Pickling cucumbers with hot peppers

Ingredients:
10 small cucumbers for pickling, several large cucumbers for “juice”, 3 cloves of garlic, 1 chili pepper, three leaves of horseradish, three umbrellas of dill, 3 tablespoons of salt.

Preparation:
Peel large cucumbers and pass through a meat grinder. A three-liter jar will require approximately 1.5 liters of cucumber puree. Line the bottom of the jar with a sheet of horseradish, put an umbrella of dill and a clove of garlic cut in half. Place one tablespoon of salt on the greens. Fill 1/3 of the jar with cucumber mixture, lower some of the cucumbers for pickling, distributing them vertically. Top with horseradish leaf, dill, garlic and hot pepper. And again - a spoonful of salt. Add more cucumber mass and lay out a row of cucumbers. Add a spoonful of salt. Close the jar with a lid. After 2 days, you can try lightly salted cucumbers.

Advice. You can simplify the “layout” if you immediately add salt to the cucumber puree and mix it thoroughly. You can also pickle a couple of stalks of celery with cucumbers - lightly salted celery is also very tasty.

Lightly salted cucumbers in a bag

Ingredients:
1 kg cucumbers,
1 tbsp. spoon of salt,
1 teaspoon sugar,
2-3 large cloves of garlic,
1 bunch of dill.

Preparation:
Choose small cucumbers for pickling in a bag, up to 10 cm long (than smaller cucumbers, the faster they salt out), Lightly salted cucumbers Wash them thoroughly and trim the ends on both sides. Wash the dill greens, shake them off excess water, dill can be finely chopped, or you can put it whole. Take a strong, durable plastic bag. Place cucumbers in it, add salt and sugar, add garlic, cut into slices, and dill. Tie the bag and shake several times so that the salt and sugar are evenly distributed. All! Place the bag in the refrigerator for at least 6 hours. It is very convenient to make these lightly salted cucumbers in the evening; they will be thoroughly salted overnight.

If you doubt how the cucumbers will be salted if they themselves are dry and no brine washes them, don’t worry, they will breathe in moisture, and the walls of the bag will keep it inside. Everything will be not just good, but very tasty.

You can make the taste of cucumbers more savory by adding other spices and herbs. For example, it is very good to add whole peas of coriander and allspice, cilantro, celery or tarragon, leaves of cherry, horseradish, currants, finely chopped hot pepper. Of course, not all at once, but 1-2 new ingredients to the original recipe, then your cucumbers will have a new taste every time.

Store the prepared lightly salted cucumbers in the refrigerator (unless you eat them right away, which is unlikely...).

There is, however, another recipe dry pickling of cucumbers . Its trick is that the ingredients contain 9% table vinegar. These cucumbers will be ready in 2-3 hours, and the taste will be simply amazing.

Lightly salted cucumbers "Expresso"

Ingredients:
1 kg fresh small cucumbers,
1 tbsp. spoon 9% table vinegar,
1 tbsp. spoon of salt,
0.5 hours spoons of sugar,
2-4 cloves of garlic,
1 bunch of dill umbrellas
leaves of cherry, currant, horseradish in a ratio of 3:3:1 (or to taste).

Preparation:
Wash the cucumbers, remove the stems and cut into two or four slices along the cucumber. Crush the garlic. Mix all ingredients. Then place the cut cucumbers in a transparent plastic bag, add the mixture of ingredients, tie the bag and mix everything thoroughly. Place the bag of cucumbers, without opening, in the refrigerator. After two to three hours, lightly salted cucumbers are ready.

When preparing lightly salted cucumbers in a bag, there are some tricks. If you want the pickled cucumbers in the bag to be ready in 20-30 minutes, change the script a little. Cucumbers in in this case cut into slices, place in a bag, add seasonings and shake vigorously for a while, allowing the juice to evenly saturate all the slices, and then leave at room temperature. There is no point in cooking lightly salted cucumbers in a bag in large portions. This product actively releases juice, so it will not be stored for a long time (no more than 2-3 days), so you need to calculate everything correctly, otherwise the spoiled vegetables will simply have to be thrown away.

Here's another great recipe. Everything seemed to be as usual: cucumbers, garlic, herbs, but no, another little twist: add dry mustard, and now our cucumbers are acquiring a new, refined taste.

Lightly salted cucumbers with mustard(dry salting)

Ingredients:
1 kg cucumbers,
1 tbsp. a spoonful of salt (for those who don’t like it too salty, you can reduce it),
2-3 cloves of garlic,
dill and parsley,
ground black pepper or a mixture of peppers - to taste,
dry mustard and ground coriander– 2-3 teaspoons (this is not for everyone).

Preparation:
Start cooking by washing the cucumbers and cutting off the ends. If the cucumbers are large, cut them into circles 1.5-2 cm thick; if they are small, cut them lengthwise into 4 pieces. In a bag, mix salt, finely chopped garlic and herbs, and all other spices. Then place the cucumbers in the bag, tie it and shake it well so that the salt-garlic-spicy mixture is mixed with the cucumbers. In 40-60 minutes the cucumbers will be ready.

AND A FEW MORE DELICIOUS RECIPES:

Cucumbers in grape leaves

Ingredients:
Filling (calculation is given for a 3-liter jar): 1 liter of water, 1.5 cups. apple or grape juice, ¼ cup. sugar, ¼ cup. salt.

Preparation:
Pour boiling water over the cucumbers and then cold water. Wrap each cucumber in grape leaf and fill a three-liter jar tightly with them. Pour the boiling sauce over the cucumbers three times and roll up. The grape leaves will be preserved green cucumbers and give them a special taste.

Cucumbers "Kernel"

pickling cucumbers, 1 horseradish leaf, 3 dill umbrellas, 1 head of garlic along with herbs, chopped small pieces, 5 leaves black currant, 2 cherry leaves, 1 oak leaf, 200 g salt.

Preparation:
Place everything in a jar, fill with cold water, cover with gauze. Let stand for 4 days, periodically turning the jar over so that the salt is well dissolved. After the specified period, drain the brine. Fill the jar with cucumbers with cold water and drain the water again. Fill the cucumbers again with fresh cold water and cover with plastic lids. Store in a dry, cool pantry. Cucumbers prepared according to this method, are well preserved. However, for this it is necessary to fulfill the main condition: use only pickling varieties of cucumbers, and in no case salad varieties.

Cucumbers “Hrum-Hrum”

Ingredients for a 3-liter jar:
medium-sized pickling cucumbers, 1 horseradish leaf, 1 large dill umbrella, 2 bay leaves, 2-3 cloves of garlic, cut into thin slices, ½ pcs. green (it is more fragrant than red) indoor pepper “Ogonyok” with seeds, 6-8 black peppercorns, 100 g salt, 1.5 tbsp. sugar, 1 tsp. (without top) citric acid.

Preparation:
Place horseradish leaf, dill, bay leaf, garlic, indoor pepper and black pepper into a three-liter scalded jar. Then place well-washed, medium-sized cucumbers in a jar and pour boiling water over them. Leave for 30 minutes. Then pour this water into a saucepan, add salt and sugar. As soon as it boils, pour over the cucumbers and add citric acid. Immediately roll up, turn the jar upside down and wrap until cool.

Cucumbers in tomato

Ingredients for a 3-liter jar:
1 dill umbrella, 1 currant leaf, 2-3 cloves of garlic, 4-5 black peppercorns. Filling: 1 liter of tomato mass (chopped in a blender fresh tomatoes), 1 tbsp. salt, 1 tbsp. Sahara.

Preparation:
Place the prepared cucumbers and seasonings in a sterilized three-liter jar and pour boiling water over them. After 15 minutes, drain the water, bring it to a boil and pour it back into the jar for 15 minutes. Ripe tomatoes grind with a blender or pass through a meat grinder, pour the resulting mass into a saucepan and put on fire. Add salt and sugar to the tomato mixture and bring it to a boil. Drain the water from the jar of cucumbers, pour in boiling tomato mixture and roll up. Turn it over, wrap it up.

Cucumbers marinated with onions, carrots and mint leaves

Ingredients:
1.5-2 kg of cucumbers, 1 head of garlic, 1 carrot, 1 onion, 1.2 liters of water, 3 tbsp. fruit vinegar, 2 tbsp. sugar, 3 tbsp. salt, 2-3 sprigs of mint, leaves of cherry, currant, horseradish - 3-4 pieces each, 1 sprig of dill with an umbrella.

Preparation:
Wash the cucumbers, cut off the ends by 1-2 mm. Soak for 5-6 hours. Place cherry, currant and horseradish leaves, mint sprigs, garlic, carrots (in circles), cucumbers at the bottom of a sterilized jar, trying to fill the jar as tightly as possible. Place onion cut into slices on top and dill on it. Dissolve salt and sugar in water and boil. Pour the boiling solution over the cucumbers twice. For the third time, pour vinegar into the brine, boil, and add a little water. Pour boiling brine over the cucumbers. Roll up the lids. Turn over and wrap for 5-6 hours. Cucumbers prepared according to this recipe are stored well and for a long time. Instead of vinegar, you can take ½ cup of red currants.

Cucumbers preserved with cloves and cinnamon

Ingredients:
1.5-2 kg of cucumbers, 3 tbsp. (without top) salt, 3-4 leaves of cherries and black currants, a small piece of horseradish, 3 tbsp. fruit vinegar, 3 tbsp. sugar, 1 sprig of dill with an umbrella, 1.2 liters of water, 1 head of garlic, 1 bay leaf, 1 peppercorn, 1 cinnamon stick, 2-3 clove buds.

Preparation:
Wash the cucumbers, cut off the ends, and soak for 5-6 hours. Place all the spices (except dill) at the bottom of a sterilized jar, then place the cucumbers. Place dill on top. Prepare the brine. To do this, dissolve salt and sugar in water and boil the brine. Fill the jar to the top with it. Cover with a lid and let stand for 5-10 minutes, then drain the brine. Repeat this twice. On the third pour, pour vinegar into the brine and cover with a lid. Turn over, wrap and let stand for 3-4 hours. Store in cool place(in the closet).

Pickled cucumbers with asparagus

Ingredients:
2 kg of cucumbers, 100 g of asparagus, 1 carrot, 3 cloves of garlic, 1 horseradish leaf, 2 dill umbrellas, 3 black currant leaves, 6 peppercorns, 3 tbsp. vinegar (9%), 1 tbsp. sugar, 3 tbsp. salt.

Preparation:
Place cucumbers in cold water for 2 hours. To the bottom sterile jar add a horseradish leaf, peeled carrots and cut into 4 parts, garlic, dill, currant leaves, pepper. Cut off the ends of the cucumbers, cut off the tough lower part of the asparagus shoots. Place cucumbers and asparagus tightly in a jar, add salt, sugar and vinegar. Fill with boiling water and roll up. Carrots can be cut into flowers - it won’t affect the taste, but how beautiful!

Cucumbers with sweet peppers, garlic and currants

Ingredients:
2 kg of cucumbers, 300 g of sweet pepper, 300 g of garlic arrows, 400 g of red currant berries, black currant and cherry leaves, 4 tbsp. 9% vinegar, 3 tbsp. sugar, 2 tbsp. salt.

Preparation:
Place the cucumbers in cold water for 2-3 hours. Peel the pepper and cut into strips. Place the cucumbers in jars, arranging them with currant leaves, cherries, strips of pepper, garlic arrows and red currant berries. Fill the jars with boiling water and let steep for 10 minutes. Drain the water, boil and refill the jars for 10 minutes. Drain the water again. Prepare the marinade. Boil the water drained from the jars with sugar and salt, add vinegar at the end and pour the boiling marinade over the cucumbers. Roll up the jars, turn them over and wrap them up.
In a very old book on home economics I came across a completely original recipe pickling cucumbers in pumpkin, it was noted that the cucumbers turned out to be especially pleasant to the taste. Two methods of salting are mentioned. In one of them, the shell of a large pumpkin serves as a vessel for pickling cucumbers; in another method, small hollowed-out pumpkins filled with cucumbers are placed in a tub mixed with cucumbers (“in bulk”), spices are added there, everything is poured saline solution, is covered with a wooden circle on top, on which oppression is placed, and the tub is taken out into the cold. The recipe below is suitable for both salting methods.

Cucumbers in gooseberry juice

Ingredients:
– cucumbers – 2 kg
– gooseberries – 400 g
– sugar – 100 g
– salt – 50 g
- tarragon.

Preparation:

The cucumbers are washed, doused with boiling water and then cold water, and placed in jars along with tarragon sprigs. Wash the gooseberries, pour boiling water over them, add sugar and salt and bring to a boil.

Strain the solution and rub the gooseberries through a sieve. A boiling mixture of strained solution and pureed gooseberries Fill the cucumbers three times and seal the jars.

And for dessert, a very interesting recipe:

Ingredients:
10 kg of cucumbers, 100 g of tarragon (greens), 100 g of dill (greens), 100 g of black currant leaves, 5 l of water, 400 g of salt.

Preparation:
Wash small pumpkins, cut off the top part (from the side of the stalk) and remove the seeds from them. Wash cucumbers and greens. Place cucumbers tightly into the hollowed out pumpkins mixed with spicy herbs, fill with brine, cover the pumpkins with the cut off top parts and secure them with wooden pins or tie them with a harsh thread.

Place the filled and closed pumpkins the apical part up, filling the voids between them with cucumbers and spices. Dissolve salt in water and pour this solution over the pumpkins and cucumbers placed in the tub.

Cover the top with a clean cloth, place a wooden circle and a bend. There should be enough brine to cover the wooden circle. The weight of the oppression is usually equal to 1/10 of the weight of the cucumbers. Place the tub in a cold place, where it should be stored even after fermenting the cucumbers.

If it is not possible to pickle cucumbers in a tub, pickle them in a large pumpkin, accordingly reducing the amount of salt and herbs.

In today's episode, we continue the topic of preparing for the winter. Previously, we looked at . The cucumbers turned out crispy!

We decided to continue the topic and show you the most simple recipes pickling cucumbers. And for those who find it difficult, we have prepared step by step photos and description. We're sure you can do it!

How to pickle cucumbers for the winter in 1 liter jars with vinegar?

To pickle cucumbers according to this recipe you need to take:

• Cucumbers – 600 g
• Peppercorns - 5 pcs.
• Bay leaf - 2 pcs.
• Garlic - 2 cloves
• Vinegar 9% - 3 tbsp. l.
• Water - 1 l
• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Dill, currant leaves, cloves

We start by preparing all the ingredients and laying them out. Soak the cucumbers in cold water for 2 hours.

Now let's prepare the spices. We peel the garlic, wash the herbs, and then put it all on the bottom of the jar.

Now take the cucumbers and place them tightly in the jar. Now boil water and pour it over the cucumbers. We keep them in boiling water for 10 minutes, drain the water, boil again, pour in and keep for 10 minutes.

After this, pour the water into a saucepan, add salt, sugar and boil. As soon as the brine boils, pour it into the jars. Add vinegar and seal the jars with lids. After that, turn them upside down, cover with a towel and leave to cool.

As soon as the jars have cooled, put them away for storage.

Cold salting cucumbers

Cold pickling of cucumbers is good primarily for those who are taking on this task for the first time. Here you don’t have to roll up the jars, but cover them with plastic lids.

• cucumbers – 2 kg
• garlic – 6 cloves
• cold water – 1.5 liters
• salt – 3 tbsp. l.
• granulated sugar – 1 tbsp. l.
• horseradish leaves – 2 pcs.
• dill

We start by soaking the cucumbers in cold water for two hours. At this time, prepare the brine. Add salt and sugar to the water, boil it and let it cool.

Wash the greens and cut them coarsely. Peel the garlic and put it all at the bottom of the jar

Now we put cucumbers in jars and fill them with cold brine.

We close the jars with lids and put them in the refrigerator. After 12 hours, the cucumbers will become slightly salted, and then salted.

Pickling cucumbers with citric acid in a 3 liter jar

for a 3 liter jar we need:

• cucumbers - 2 kg
• horseradish leaf - 1 piece
• garlic - 4 cloves
• bay leaf - 2 pcs
• dill

brine for 1.5 liters of water:

• salt - 1.5 tbsp. l.
• sugar - 1.5 tbsp. l.
• citric acid - 1.5 tsp.

Wash the cucumbers well and cut off the ends on both sides. Place herbs, garlic, spices in a jar and pack the cucumbers tightly. Fill with bottled water and leave for 15 minutes. Then we drain it.

Prepare the marinade: add everything to the water necessary ingredients and boil. Then pour it out hot pickle into a jar and roll up the lid. Turn the jars over and leave to cool. After everything has cooled down, put it away for storage.

Salt cucumbers in their own juice

Wash the cucumbers for pickling, dry them, and peel the garlic. Choose large cucumbers and grate them.

Take a jar and put spices at the bottom. Dill, garlic, add a tablespoon of salt and add some grated cucumbers.

Add another layer of cucumbers, then grated again, again a layer of cucumbers and grated again - and so on until the very top.

Place grated cucumbers, a spoonful of salt, a clove of garlic on the very top and cover with a horseradish leaf.

Close the jar with a plastic lid and put it in the refrigerator.

How to salt cucumbers using simple salting (regular recipe)

This is a simple pickling recipe that is suitable for beginners.

Let's take the following ingredients:

• Cucumbers – 1.5 Kilograms
• Peppercorns - 4 pcs.
• Garlic - 3 cloves
• Horseradish leaves - 2-3 pcs.
• Dill
• Salt - 150 grams

We prepare everything necessary for pickling. Wash the cucumbers and cut off the ends on both sides.

Take a three-liter jar, put horseradish leaves on the bottom, you can also put currants. Next, add dill, garlic and pack the cucumbers tightly.

Pour a glass of salt on top and fill with cold water. Cover with a plastic lid and leave for a couple of days.

After this time, pour the brine into the pan, boil it and pour it back hot. Roll up the lid and set aside to cool.

That's it, our pickle is ready.

Even more recipes:

Pickles are an integral part of the winter diet. They are good both independently and in variety of salads and snacks. In this article we will look at the most popular salting methods.

Each of us loves to eat something tasty. Pickles great solution both for solo consumption and as part of various salads. We offer best recipes For winter preservation

To pickle cucumbers this way you will need:

• cucumbers;
• jars, washed and dried in advance;
• cold water (not from the tap);
• salt: 2 tablespoons per 1 liter of water;
• a couple of horseradish leaves;
• several peeled cloves of garlic;
• black peppercorns;
• dill;
• dry mustard;
• Chile;

Before you begin the preservation process, you need to stock up on jars and lids of suitable size. Covers can be taken either nylon or metal. However, the latter may have consequences in the form of metal corrosion inside and outside.

Before you start preserving, soak the cucumbers in cold water for 3 hours (for store-bought ones, the time should be increased to 6 hours). Thanks to this simple operation, the vegetables will pick up required quantity water and will not later remove it from the brine, which will allow the liquid to remain in the right quantity. After soaking, rinse the cucumbers with running water.

Wash lids and jars. It is not necessary to sterilize them, but it is recommended to at least pour boiling water over them.

Place the cucumbers in jars, add herbs. It is also at this stage that seasonings should be used: mustard, garlic, pepper, chili.

Take a pan, fill it with water. For every liter add two tablespoons coarse salt. Thus, for a three-liter jar you will need one and a half liters of liquid and three tablespoons of salt. Stir the resulting solution and let it sit. Under no circumstances should you add thick salt. Next, fill to the neck, cover with plastic lids and leave in a cool place.

A couple of times a week, check the canning for mold formation on cucumbers not covered with brine. Each of them must be completely filled with brine! If there is too little liquid, then it should be added to the very edge of the jar (the composition of the solution remains the same: two tablespoons of salt per liter of water)

Don't worry about fermentation. This is fine. The colder the place in which you store the canned food, the longer the fermentation process will take. On average it takes 35-40 days.

To make your cucumbers tasty and crispy, follow the recommendations:

• To ensure even salting, place cucumbers of approximately the same size.
• The oak leaf will add crispness to the vegetables.
• Don't stack the cucumbers too close together or they will lose their crispness.
• Use rock salt; fine salt and iodized salt will make the cucumbers too soft.
• Cut off the ends so you can protect yourself from nitrates.

In hot jars without vinegar under iron lids

Hot pickling of cucumbers is a technique passed down from generation to generation. This simple but time-tested recipe can be prepared for the winter delicious cucumbers. You will need (for one liter jar):

• cucumbers – 800 grams;
• garlic – 8 cloves;
• horseradish root - a piece 2-4 centimeters long;
• peppercorns;
• dill - 2 umbrellas;
• 2 leaves of currant and cherry;
• horseradish leaf;
• liter of water;
• salt - a heaped tablespoon.

First of all, sort out the cucumbers. They should be dense, with intact skin. Rinse them with running water and trim the ends on both sides.

Soak the cucumbers in cold water for 3-4 hours. At this time, sterilize the jars and boil the iron lids.

We wash the dill, cherry and currant leaves, horseradish root and leaves. Horseradish leaves cut into small pieces. We repeat the same thing from the root. Peel the garlic.

Place pepper, currant and cherry leaves on the bottom, add half a portion of dill, garlic and horseradish leaves.

We pack the cucumbers as tightly as possible, trying to minimize the free space inside the jar. Place the remaining garlic, dill and horseradish on top.

To prepare the brine, add salt to the water and mix thoroughly. Pour in the solution. Cover it with a lid and put it in a cold room or in the refrigerator. It should be kept for 1-2 days.

Pour the brine into a saucepan, add half a glass of water and bring to a boil over high heat. Fill jars of cucumbers with this solution.

We tightly screw the jars and turn them upside down, wrap them in a warm scarf or scarf and keep them like that for 10-12 hours. Then we take it out for storage in a dark place.

Pickled cucumbers for winter storage in the apartment

Not everyone has the opportunity to store preserves in the basement, so recipes for storing vegetables in the apartment are popular among many pickle lovers. We present the simplest and most delicious of them.

Before starting the pickling process, be sure to sterilize the lids; the jars themselves can simply be rinsed with boiling water.

Place the spices at the bottom that are included in the so-called “pickling broom”, which can be bought in a specialized store or at the market. You can also add horseradish leaf or tarragon to add crunch to the cucumbers. Cut all spices as finely as possible.

Pack the cucumbers into the jars, trying to leave as little free space inside as possible.

Prepare the brine: for a ten-liter bucket of water you will need 3 cups of salt. Stir the solution thoroughly and pour it over the cucumbers. Leave them for two to three days.

On the third day, pour the brine into the pan. Since the cucumbers have sagged, we take one jar and transfer it to the others. Make sure that the vegetables lie tightly to each other.

Pour boiling water over the cucumbers twice and let sit for five minutes. Boil the brine, pour it out so that the solution completely covers the vegetables. We close the jars, turn them over and put them in a warm place overnight. After this, we move it to the darkest place in the apartment.

The most delicious recipe for crispy pickles

Of course, every housewife considers her recipe to be the very best. However, we will share with you a method for pickling cucumbers, which can easily become your favorite. The cucumbers turn out crispy, spicy, slightly sweet.

For one liter jar you will need:

• one and a half liters of water;
• salt – 50 grams;
• sugar – 100 grams;
• vinegar 9% - 100 milliliters;
• cucumbers – 1 kilogram;
• onion – 150 grams;
• bay leaf – 20 grams;
• black pepper to taste;
• bunch of dill.

Cut the onion into rings and place it on the bottom of a washed jar. Add black pepper and dill.

Rinse the cucumbers thoroughly with running water and trim the ends. Place tightly in jars.

For the marinade, boil water, add salt, sugar and vinegar. Pour hot marinade into jars of cucumbers. Pour water into a saucepan, bring to a boil and place a jar there, covered with a lid, so that the water reaches half the level of the container. Sterilize for ten minutes. Don't be alarmed if the cucumbers change color, this is normal.

We take out the jar and roll it up. Store it in a cool, dark place.

On the topic of canning for the winter:

1. Marinated tomatoes - 11 recipes for delicious tomatoes

We offer you the simplest, but at the same time delicious recipe for pickling cucumbers without sterilization.

Ingredients:

• fresh cucumbers;
• dill;
• horseradish;
• bell pepper;
• cherry and black currant leaves;
• garlic;
• vinegar essence;
• coarse salt.

To ensure that the cucumbers are firm and crispy, first soak them in cold water.

Place a horseradish leaf, dill, one cherry and black currant leaf into thoroughly washed jars. We place cucumbers on the greens; it is better to take small vegetables. We cut the bell pepper into pieces and send it there.

Peel the garlic and place it in slices around the perimeter of the jar. Place dill on top of the cucumbers.

Boil the water. Pour it over the cucumbers, wait ten minutes, then pour the brine into the pan and bring to a boil again. Refill the liquid into the jar. Repeat this procedure again.

Prepare a pickling solution. Place the drained water on the fire. Add one tablespoon of salt and sugar to it. Add some water to replace the evaporated water.

Now add 1 teaspoon vinegar essence 70% concentration.

Fill the jars to the top with boiling brine and seal them. Turn it upside down and wrap it carefully. This is necessary so that the contents warm up well. After all, we prepare our pickled cucumbers without sterilization and, therefore, this is very important.

Store the finished preserves in a cool, dark place.

Pickled cucumbers for the winter with mustard

This recipe will definitely appeal to spicy food lovers. And making such pickling is very simple! To do this you will need:

• cucumbers – 10 kilograms;
• garlic, it is better to take it young – 150 grams;
• dill;
• cherry and horseradish leaves;
• bitter red pepper;
• water – 5 liters;
• mustard powder – 150 grams;
• peppercorns.

As with any other method of pickling cucumbers, soak them for six hours in colder water. Boil water in a saucepan and cool it down room temperature. Pour salt into it and stir until the crystals are completely dissolved. Sterilize jars and lids. Place spices and seasonings at the very bottom of each jar. Place cucumbers on top. Pour in the brine and add one heaped spoonful of mustard on top. Close the jar nylon cover and store in a dark place. The vegetables will be ready in about a month.

How to salt correctly: secrets and rules

Many housewives think that preparing delicious pickles is a difficult task. However, there are no difficulties in conservation if you follow some recommendations.

• Choose quality cucumbers. Of course, the most ideal option it will be if you grow them in your own garden bed. However, store-bought ones will also work. Give preference to small cucumbers, because they pickle better and fit more tightly in the jar. Try to use exclusively young vegetables for preparations. They should be firm to the touch and not too dark.
• It is better to pickle cucumbers in clean well water.
• Use your favorite spices. It’s better not to spare them, because they will add to the vegetables unique taste and aroma.
• Rock salt is best suited for preservation. Thanks to it, vegetables will have a full and rich taste.
• To protect the jar from exploding, add one tablespoon of vodka to it.

Delicious food is one of the secrets to a happy life. And homemade preparations can safely be classified as delicacies! Now you know the best recipes for pickled cucumbers and you can easily please your loved ones with tasty and healthy preserves.