Salt cucumbers without vinegar by pouring cold water. Let's take the following components

This is a very simple method, since the jars are not sealed, but are stored almost as long as pickled preserves. Those who like it without vinegar and without any acid at all will like it.

Ingredients:

cucumbers – 2 kg;
horseradish leaf – 2 pcs.;
dill umbrellas – 3 pcs.;
salt – 3 tbsp. l.;
garlic - 3 cloves;
water - 2 l.

Cooking process

Rinse the vegetables and add water below room temperature. The holding period is four hours. The amount of water at this stage is arbitrary and is not included in the recipe.
Dissolve salt in two liters of water.
Wash, peel, and divide the pickling greens into two equal piles. Place half of it on the bottom of the jar, throw the garlic in there too. Fill the top with cucumbers cut in half and cover with the remaining green stuff.
Pour in brine, keep at room temperature about 24 hours. Readiness is determined by the color of the liquid; it should be cloudy.
Cover nylon covers, take it to the basement with a temperature no higher than +5 degrees.

Canned cucumbers with citric acid

This recipe is based on a 3-liter jar. If you roll in 1-liter bottles, then it is convenient to take them in quantities that are a multiple of three.

Ingredients:

cucumbers (how many will fit in a jar);
hot chili – 1 pc.;
dill umbrella – 1 pc.;
garlic – 2 cloves;
laurel, cherry leaf– 1 pc.;
horseradish – ½ leaf;
black peppercorns – 4 pcs.;
citric acid – 1.5 tsp;
salt – 2 tbsp. l.;
sugar – 4 tbsp. l.;
water – 1.5 l.

Cooking process:

Soak strong fresh greens in ice water for three to four hours. It is advisable to change the water about 2-3 times.
Sterilize the seaming container in any convenient way.
Place leaves of horseradish, laurel and cherries on the bottom; garlic, pepper, dill.
Pack the cucumbers tightly into a jar, placing them vertically.
Bring clean, free water to a boil, pour the jar right up to the neck, and cover with a lid.
After ten minutes, drain the liquid and perform the same steps again.
After the allotted time has passed, the water reserved for the second steaming is poured into the saucepan, salt and sugar are added. Cook for two minutes from the moment it boils.
Citric acid is placed in the jar. The finished marinade should be enough for one three-liter jar. Pour in the marinade. Roll up.
Turn the lid down and leave to cool.

Store refrigerated for about a year, avoiding direct sunlight. With lemon, the color of the fruit will be brighter and, unlike vinegar, it does not give off a strong odor.

Recipe for pickled cucumbers with red currants

Red berries look very interesting in combination with green gherkins. You can pour them in bulk, filling all the voids, or put them directly with the branches - in this case there will be less work, and the result will be no worse.

Since the recipe is without vinegar, to be safe, add a little citric acid (on the tip of a knife) or increase the amount of red currants.

For 2 liters of water take:

cucumbers – 2 kg;
red currants – 1.5 cups;
dill - 2 umbrellas;
garlic cloves – 4 pcs.;
allspice – 6 peas;
cloves – 4 buds;
sugar – 1 tbsp. l.;
salt – 2.5 tbsp. l.

Step-by-step preparation:

Rinse the jar thoroughly and sterilize if desired.
Herbs, garlic, and spices are placed down.
The next layer is washed cucumbers. We fill the space between them with currant berries.
Pour boiling water over and leave covered for 10 minutes.
Using the water drained from the cucumbers after infusion, prepare a brine: add salt and sugar, optional spices (cloves, peppercorns), boil for 2-3 minutes.
Fill the jars to the top so that all the fruits are covered with liquid.
Place to sterilize in a pan with heated water. For 1-liter jars, the time from boiling water is 8 minutes, for 3-liter jars it is 12 minutes.
Roll up the lids, turn them over, and wrap them up. After cooling, transfer to the cellar.

Housewives often complain that without vinegar canned cucumbers with red currants explode or become cloudy. This can happen for two reasons: either you did not put in enough currants, or you forgot to sterilize the jars with the preparations.

Why do cucumbers become soft when pickled?

It is not always possible to carry out the salting perfectly, and the gherkins become soft instead of crispy. This leads to deterioration in quality ready-made dish. To prevent this from happening, let's look for the root of the problem. It may consist of the following:

The container or product is poorly washed.
The exposure time and temperature conditions are violated.
Wrong cucumber variety selected.
Incorrect storage.
Poor quality or unsuitable preservatives.
The harvest time was chosen poorly.

A mandatory criterion for pickle jars is sterility. There is no way without this. Try to sterilize the glass or wash it with soda solution.

The degree threshold for heat treatment is 90°C. Three-liter jars of cucumbers are sterilized for 12-15 minutes, liter jars - 8-10.

Cucumbers vary in purpose - for salads and preservation. Salad vegetables often lose their structure after exposure to them high temperatures and become soft.

It is better to store pickles in the cellar or refrigerator. Failure to comply with this condition may cause a whole series problems such as blistering lids, mold, fermentation. The latter leads to a complete loss of presentation, cloudiness corresponding to the taste.

If acetic acid is used during cooking, the essence is diluted incorrectly, or the product is of low quality, the product may deteriorate. Iodized salt greatly influences the result. When pickling and pickling cucumbers, it is recommended to use only coarse rock salt.

Early ripe cucumbers, as a rule, are very tender and juicy, which does not allow them to be used in preparations. Mid-early and medium-ripe varieties are also not good enough: they are intended for consumption in fresh. It is best to pour brine over late-ripening varieties that ripen towards the mid-to-late summer season - they have thick skin and a low juice content.

When using citric acid, the proportions in relation to the liquid must be accurate to the milligram. Keep in mind that the marinade in this case often does not have the ability to retain shape and softens the structure of the fruit.

As you can see, you can make cucumbers without vinegar for the winter in several ways: only with salt under a nylon lid, with citric acid canned with double filling and red currants with sterilization. They are all good in their own way, choose any one!

Pickled cucumbers according to this recipe are preserved without the addition of vinegar and other acids. They turn out crispy and very tasty, they are perfectly stored all winter, and even more than one, in an apartment at room temperature!

Our pickles in jars are in no way inferior to real ones in barrels, and there is no need to be afraid that they will sour.

Pickles

Compound:

for two 3 liter jars pickled cucumbers

4 kg small cucumbers (or 3 kg medium)
5 liters of brine: per 1 liter of water - 1.5 tbsp. heaped spoons of coarse non-iodized salt
greens (not all of them):
– horseradish leaves 3-5 pcs.
– black currant leaves 20-30 pcs.
– cherry leaves 10-15 pcs.
- leaves walnut or oak 5-10 pcs
– dill sprigs with seeds 4-5 pcs.
3-5 pods of hot pepper
horseradish root (optional)

Video recipe for pickling cucumbers for the winter:

Pickled cucumbers - recipe:

We prepare the products. Wash all the spices and cucumbers well.
Advice: To ensure crispy pickles, use only varieties suitable for pickling - those with dark pimples. And also add horseradish leaves or root, or walnut or oak leaves. I took horseradish, walnut, currant and cherry leaves. Cut large leaves into several pieces with scissors. Only old dill with seeds will do.

Products for pickling
Before pickling cucumbers, fill them with cold drinking water, so that it covers, and leave for several hours or at most overnight. This is necessary so that the cucumbers are not empty after pickling and that they do not take the brine from the jars; it also contributes to crispiness. But if the cucumbers are just from the garden, there is no need to soak them.
Soaking cucumbers
After this, drain the water from the cucumbers and wash them.
Cut the hot pepper and peeled horseradish root into pieces.
Cutting peppers and horseradish
Place some of the leaves and a few pieces of pepper and horseradish, if using, on the bottom of a large saucepan or other container. Then a layer of cucumbers (no need to trim the ends). Then spices again. In this way we transfer all the cucumbers, making the last layer of leaves.
Toss cucumbers with spices
In the cold drinking water stir salt.
Pickling brine
Pour the resulting brine over the cucumbers to cover. It took me about 5 liters of brine.
Fill cucumbers with brine
We place a flat plate on top and place a 3-liter jar of water on it as a weight so that the cucumbers do not float.
Leave for salting
Leave for pickling for 2-5 days depending on the temperature in the house. If it’s hot, then 2-3 days will be enough, and if it’s cool, up to 5 days. A white film will appear on the surface of the brine - do not be alarmed, this is not mold, but lactic acid bacteria. The readiness of the cucumbers can be checked by taste (they will be delicious), and they will also change color.
Pickling cucumbers for the winter
Now we drain the brine from the cucumbers into another container, we will need it later.
Pickled cucumber brine
We throw away the greens and spices, and wash the cucumbers themselves in water.

We wash the cucumbers
We put them in well-washed jars.
Pickled cucumbers in jars
Bring the brine to a boil.
Boil the brine
Pour the brine into the jars to the very top and cover with lids (the lids can be washed well, but I always boil them for a few minutes just in case). Leave for 10 minutes.
Fill with boiling brine and let stand for 10 minutes
Then pour the brine back into the pan and bring to a boil again (the principle of closing pickles for the winter is the same as for or). At this time, cover the jars with lids.
Fill the cucumbers with boiling brine again, so that a little of the filling overflows (we place the jars on plates).
We roll it up with a machine.
Closing pickles for the winter
Turn the jars upside down and wrap them in a warm blanket until they cool completely.
Turn over and wrap the jars
We put the cooled jars of pickles in the pantry or cellar for storage until winter :). At first, the brine in them will be cloudy, but after a while it will clear, and a sediment will form at the bottom.

Pickled cucumbers without vinegar

The recipe for pickling cucumbers is not at all complicated and I think you will definitely succeed - and in winter you will enjoy delicious and healthy cucumbers, and also add them to various dishes, such as or !

Many housewives are sure that it is her pickled cucumbers for the winter that are the most delicious and crunchy. The best proven recipes are passed down from generation to generation. Indeed, there is nothing more reliable than the tried and tested method of obtaining excellent winter preparations without vinegar, but with salt and spices. In this article we share the best recipes preparing these delicious summer-soaked vegetables.

Recipe for pickling cucumbers without rolling

To make the brine, you need to take:

Filtered water - liter.
Salt - two large partial spoons.

Ingredients:

To obtain a three-liter blank you will need:
Cucumbers - medium size.
Garlic - 2 cloves.
Dill umbrella - 3 pieces.
Three cherry branches.
Currant and horseradish leaves - 3 pieces each.

How to cook according to the recipe:

Wash the cucumbers and soak for 5 hours in cold water. Rinse in very cold water; no need to cut off ends. We put circles of garlic and herbs into jars and fill them with brine. We close the jars with nylon lids and store them in a room where it is no more than 18 degrees. The lid will swell - the cucumbers have begun to ferment. You need to open it and let out excess air, leave them open for 12 hours, then close it again and put it in the refrigerator. The vegetables will last until spring.

Recipe for pickles without vinegar: spicy

Salted fruits will have a certain taste, it depends on what seasonings you put with them. Shares its spicy aroma marjoram, oregano, celery, tarragon, basil and mint. They are placed either one at a time or in a complex. The following recipe will require the following ingredients:

For brine take:

5 liters of water.
300 grams of salt.

Important! Vegetables will pickle faster if you add sugar to the brine at a dose of 1% of the weight of all ingredients.

How to cook:

Clean fruits are mixed with spices three times (the first layer, the middle and the very top of the container consists of spices). Put the water on the fire and bring to a boil, dissolve the salt and cool. The brine is filtered through gauze folded in several layers. Vegetables are poured until hidden and pressure is placed on them.

What is the load made of?

If you choose a barrel for salting, then place a special wooden circle. Lids or plates equal to the diameter of the container are placed on the bucket or pan. Place a jar of water or a stone on top.

Important! To ensure that the cucumbers are salted evenly, they are placed in containers not horizontally, but vertically.

And one more thing. The larger the cucumbers, the more salt they use.

Recipes for pickled cucumbers in jars

Our grandmothers are great! They passed on recipes for making pickled cucumbers to their descendants. But we live in the age of the Internet, so we no longer want to be content with only old recipes; give us something new. Alternative methods for preparing fruit pickling without vinegar are described below.

Recipe for pickling "Cucumbers in cucumbers"

A special feature is its versatility, that is, it can be used for pickling for the winter. both large specimens and smaller ones.

So, to take advantage original recipe which does not contain vinegar, you need to take:

How to cook according to the recipe:

Soak the fruits for 2 hours before salting them to crisp them up. Wash and dry. Chop the green leaves and mix together.

Place some of the garlic and herbs in a clean, sterilized container and cover them with salt. Next, the container is filled with layers: grated on a coarse grater large cucumbers, small, salted greens. Distribute the salt evenly over the greens. We lay out the rows to the very top, put dry mustard on top.

This recipe does not use water as grated large cucumbers will create required quantity moisture. Thus, the cucumbers will begin to salt in own juice. Place the container in a bowl so that the brine does not leak onto the floor while the fruits are being salted. After a while, the container must be placed in cool conditions, having previously been closed with a plastic lid.

The whole preparation is consumed. Pickle soup can be prepared from grated cucumbers; pickle can be prepared from greens vitamin salad.

Recipe for cucumbers in tomato juice

To prepare fruits for the winter using this recipe, it is better tomato juice cook it yourself. This way you will be confident in its quality.

How to prepare juice?

Tomatoes are thoroughly washed, cut and passed through a meat grinder. A small fire is lit, allowing the juice to simmer rather than boil. In the meantime, prepare the jars, wash the greens and soak the cucumbers. Before canning, these fruits should always be soaked so that they absorb moisture and do not ferment.

Ingredients required (per 1 liter jar):

How to prepare the preparation for the winter according to the recipe:

Place the spices on the bottom, middle and top of the jar. Fill the container with vegetables and pour boiling water over the contents. The cucumbers sit in boiling water, and we add salt and sugar to the juice on the stove. Pour the cooled water from the jar into the pan and boil again, pour in, leave for 10 minutes and pour out again. The prepared aspirin tablet should be crushed and poured into the cucumbers; it will help prevent fermentation. Now it's the tomato's turn. Pour it into a jar and roll it up. Turn it upside down and wait for it to cool.

A simple recipe for pickling cucumbers in jars

This method of pickling is very simple; cucumbers taste as if they were made in barrels. You will need:

Umbrella of dill.
Horseradish - you can use the root with leaves.
Red hot pepper.
A few cloves of garlic.
Leaves for flavor fruit trees.
Fine salt so that it dissolves quickly in cold water.

How to cook according to the recipe:

The brine is made from cold water. Salt (70 g) is taken based on three liter jar. Fill the contents of the jar with the resulting brine and place it in a warm place for three days so that the fruits ferment. After this period, the water is poured into a pan and boiled. Vegetables are poured with boiling brine, rolled up with a sterile lid and lowered into the underground.

Recipe for pickled cucumbers with cherry plum or currants

You will need:

For brine water you will need a liter.
Salt - a spoon.
A glass of juice.

Preparation:

Pour boiling water over the cucumbers, immediately roll them in ice water, place them in sterile jars after laying garlic, currant leaves, horseradish, allspice. Pour in brine and leave to sterilize for 15 minutes, then roll up, turn over and wrap in a blanket.

Instead of currants, you can use cherry plum juice. It contains enough natural acid, which allows cucumbers to stand for a long time. The brine is healthy, and the vegetables are tasty. They also use clusters of yellow currants, which are placed between the cucumbers. And beautiful, and tasty, and healthy.

Recipe for pickled cucumbers with cauliflower and carrots

Also delicious and useful fruits For the winter they are made according to this recipe. We put in jars:

Important! During fermentation, a certain amount of brine drains from the jar, so it need to add boiling water.

Note! When the cucumbers absorb all the salt, they become smaller in volume, so keep a spare jar of prepared vegetables to add to the main ones.

Thus, you can do without a barrel; cucumbers are perfectly salted in jars. Open it in winter and enjoy aromatic crispy cucumbers, and also treat your loved ones.

How to pickle cucumbers for the winter without vinegar, I somehow typed on the Internet, but not a single answer satisfied me. I have my own verified super recipe cucumbers without vinegar and without sterilization, crispy and tasty. I will be happy to share with you, my dear readers. It is so simple that even a man can do it to the delight of his beloved or by surprising her by opening the New Year a jar of home-canned cucumbers.

Preparing cucumbers

Cucumbers can be taken in any size, whatever you want here. I love big ones, I don’t even pick them on purpose, I let them grow. My son loves small ones. Any husband.

I wash the fruits in two waters (cold, warm, it doesn’t matter), if they are spoiled, I select them, trim them, or leave them for salad. I put the remaining cucumbers in a colander and let them dry from excess moisture. I never cut off my butts, I even leave a ponytail if I have one. I tried cutting it and decided it was a waste of time.

Cooking spices

I don’t bother at all with spices for cucumbers, I have standard set. For a 5 liter bottle.

Bay leaf 1-2 leaves.
Black peppercorns 6-8 pieces.
2 dill umbrellas.
2 leaves of horseradish.
Garlic 4-5 cloves.
Salt based on 1 liter 2 tablespoons.

I don't add anything extra. I wash the spices and let them drain.

Preparing the container

While the cucumbers and spices are draining, I prepare the container.

I have a 5 liter jar with a large neck, very convenient. There is also an enamel bucket for large portions, you can use a saucepan. All containers must be clean, free of any greasy deposits. If the fruits float, pressure is needed.

Placing cucumbers in a container

At the bottom of the jar I put a horseradish leaf, an umbrella of dill, garlic, peas, and a bay leaf.
I don’t stuff the fruits into all the cracks in the jar; they fit freely.
I cover the cucumbers with a second umbrella and a horseradish leaf.
Dill does not have to be in umbrellas, there are seeds, put a teaspoon without top.

Preparing the brine

It’s quite simple if the water is without chlorine, like mine. For a liter of water, I dilute 2 tablespoons with a small top in cold water until completely dissolved. It is obtained depending on the fruit (2-3 liters), I fill the cucumbers with it until they are completely closed, otherwise the open areas will become covered with mold. I cover all this splendor with a plate and leave it for 3 days to salt at room temperature, without direct sunlight. For three whole days I don’t even remember about them. During this time, the brine will become cloudy and foam will appear on top. I'm not filming anything.

Chlorinated water is settled or passed through a filter.

If water and salt are poured right up to the neck, you need to place a tray under the container with cucumbers, the brine will ferment and excess will pour out.

How to pickle cucumbers for the winter without vinegar

The day before I prepare the jars for rolling. I wash it with a clean sponge and any dish soap, pay attention to the neck, clean out all the dirt down to the grain of sand (if there is any, even with a knife, sometimes rust comes across). I rinse well, turn over to let the water drain, then dry and cover with iron lids. I tried to sterilize, I didn’t feel any difference. Then why make extra movements? My personal opinion.

Three day fermentation

Fermentation

Now the allotted period of three days has passed, it’s time to roll up the jars for the winter. Remove foam, remove spices. Take out the cucumbers, some will have a white coating, this beneficial bacteria, don’t let it bother you, rinse it off in the same brine. Sort and place the cucumbers in clean, dry, smaller jars, convenient for pickle, Olivier, cut the larger ones.

I am comfortable with small containers: 500-700 gram, liter, large 1.5. You can't eat too many of them, they are sour, but tasty.

Laying process

The brine will be cloudy, this is normal, but without vinegar, you need to strain it from the spices (they are no longer needed) and put on the fire until it boils. When boiling (2 minutes), foam will form; remove any remaining foam in the last seconds before pouring. Pour boiling brine over cucumbers and roll up iron lid.

Spilling the brine

Wrap in a blanket and an old jacket for a day. Monitor the lids for 3 days after wrapping; this is a critical period; if they do not swell, you can relax. The cloudy brine will settle and settle. Stored in the apartment.

There was a marriage, the bank burst. It was her own fault that she turned the key once again. I opened it after it cooled down to eat. It’s a pity I can’t convey the taste and crunch in the photo, it’s delicious, I remember my grandmother and her recipe.

Burst:(It happens

How to sterilize lids with rubber bands

The rubber seal lids I use for this recipe do not require sterilization. I keep them in the form in which I bought them, I remove the first one, wipe off the dust with a clean rag and close the jar. But there are times when sterilization is needed, because of an awkward movement I fell to the floor before twisting. Annoyance.

Easy sterilization process

Pour water into a clean saucepan or enamel cup (without greasy residue), bring it to a boil, lower the lid with a fork and tweezers for 30-60 seconds until completely immersed. Take it out, shake off the water, it's ready.

I won’t describe how to roll it up with a key; each housewife has her own seaming key.

The cucumbers in the jar are swollen, what should I do?

Bloated lids mean a 50 percent loss in product quality. I have experience, I know which jars can swell when you tap the lid with your finger, the problematic ones make a certain sound (more empty). I control them, wait for them to swell, pierce the lid so that the air comes out, the hole needs to be sealed (plasticine, chewing gum) to prevent air from entering. Use for pickle sauce. When I was young, I tried to fill them with repeated brine, then they were soft and not crispy from excessive heat treatment. She refused such experiments.

Advice: don’t be afraid to twist, the thought “the cucumbers will become cloudy and swell” will definitely swell. The most important rules:

Wash the jars cleanly with a specially designated sponge, paying attention to the neck where the lid rolls up.
The container must dry.
I pay attention to each fruit, wash it individually, examining it visually (-:

Every new recipe I check it on 2-3 banks, evaluate it, according to the general opinion, I draw a conclusion whether I liked it or not. That's the whole process of how to pickle cucumbers for the winter without vinegar. Agree, everything is very simple.

The preservation video is similar to mine, but mine is simpler.

My masterpiece of a recipe saves time by 2 times, and the result is an amazing delicacy. There are whole debates about the benefits and harms of pickled cucumbers. These cucumbers are without sugar, vinegar and aspirin. To the extent that it is used for food, it is only beneficial.

Visit my blog “Movement is Life”, it is not culinary, but I decided to make a section on preservation, where I will describe my recipes for pickles, since the season is coming and I also cannot avoid it, and I have not yet written articles on the topic of the blog time. So the next publication and...

Be always healthy!

Salt cucumbers without vinegar? We decided to try making canned food without the usual acetic acid? Then you will need useful tips and recipes.

Of course, first of all you need to pay attention to the cleanliness of your jars. They must first be thoroughly washed and then processed in the oven or pan. You will use new lids. The seaming tool must also be of high quality, otherwise the jar may not be tightly closed.

How to prepare pickles for the winter without vinegar - video recipe attached.

Choose cucumbers well for your preparations. They must be mature and have rich color and a characteristic smell.

It is advisable to use medium-sized cucumbers. Some people prefer small cucumbers, but it is important to know for sure that this is a special variety, and not just unripe cucumbers.

Experienced housewives note that cucumbers with thick but smooth skin are better for salting. You should not take cucumbers with thorns. They can be bitter and poorly salted.

Cucumbers without vinegar can be cold-pickled. Then you don't even have to add acid to the lemon. You just take the necessary spices, the cucumbers themselves, prepare and cool the brine.

Cucumbers are also salted hot without vinegar, but it is still advisable to add a little citric acid in such cases.

Pickling cucumbers without vinegar requires careful attention, since it is very important to ensure their safety and the safety of the preparations.

Cucumbers will have a wonderful taste and aroma if you use the leaves. black currant. Add them to the spices at the bottom of the jar and place them on top. Remember that there should be water between the leaves and the lid.

Eat great way To make cucumbers more fragrant, salt them evenly. This secret will definitely come in handy if you want to get laid large cucumbers.
Simply take a fork and carefully pierce each cucumber. They will become surprisingly aromatic in the brine, which will penetrate freely.

Some people make real zesty pickles without vinegar. All you need to do is take one hot pepper, cut it into small pieces and put it in jars. For a two-liter container, two pieces are enough. Please note: there is no need to pierce the cucumbers! Otherwise, the pepper may make them overly bitter.

Enhances taste and aroma well pickles bay leaf. But you need to be careful with it.
So if you put in a lot bay leaf, cucumbers may become bitter. A small piece of paper on the jar is the best option.
Very original taste and will have aroma pickles, if you add mustard seeds, pieces of bell pepper and onion, whole garlic cloves.

Experiment, use your imagination and create new recipes. In blanks you can combine various vegetables, herbs, achieving different effects.

Pickled cucumbers under a nylon lid.

For the brine you will need:
1 liter of water passed through a filter;.
2 incomplete tablespoons of salt.

For a 3 liter jar:
Medium sized cucumbers;
2 - 3 cloves of garlic;.
Dill inflorescence - 3 pcs.;
Cherry branches - 3 pcs.;
Horseradish leaves - 2 pcs.;
Currant leaves - 3 pcs.

Description.
Place the cucumbers in cold water for 5 hours. Pull out. Rinse under running, ice-cold water. The ends of cucumbers do not need to be trimmed. On the bottom, in pre-washed jars, put garlic and herbs cut into slices and fill with the prepared brine. We close the jars with plastic lids and leave them at room temperature (no more than 18\xB0. When you see that the lid is swollen, it means your cucumbers have fermented. Open the lid to allow excess air to escape (due to this, the cucumbers will have an elastic consistency) , after 12 hours, close the lid again and put it in the refrigerator. These cucumbers will last the whole winter and will crisp until spring.

Pickled cucumbers, crispy, spicy salted without vinegar.

The taste of pickles depends on what seasonings you put in the jar. Marjoram, tarragon, oregano, celery, mint and basil add spice to cucumbers. You can put these spices separately, or you can make aromatic compositions from them.

Ingredients.
5 kg of fresh cucumbers;.
10 g red pepper;.
1-2 horseradish roots;.
1 head of garlic;.
2 - 3 sprigs of tarragon;.
5 marjoram leaves;.
50 g green dill.

Brine.
For 5 liters of water - 300 g of salt.

Tip: if you want your cucumbers to pickle faster, add sugar to the brine - 1% of the total weight of the ingredients.

Description.
The cucumbers are topped with spices, dividing them into three equal parts. The first layer of spices is placed on the bottom, the second in the middle, and the last one on top of the cucumbers. Boil water, add salt and cool the brine. Pass the brine through several layers of gauze. Fill the container so that the cucumbers are covered with water and press down.

How to do oppression

Only if it is a barrel, then you need a special wooden circle, and if it is a bucket or pan, then you can take a smaller diameter lid or plate, turn it over and put something heavy on it (a stone, a jar of water. All this should be done in the place where the cucumbers will be salted.

Tip: to pickle cucumbers evenly, they should not be laid out in bulk, but placed vertically.
The larger the cucumbers, the more salt you need to add.

How to pickle cucumbers in jars for the winter: miracle recipes.
Only if you are content with the recipe that our grandmothers used to pickle cucumbers, then you don’t have to visit the Internet and enjoy familiar taste time-tested pickles. But we live in modern world, and it would be real blasphemy not to learn how to pickle cucumbers for the winter in jars using alternative methods.

Recipe "Cucumbers in Cucumbers".

Its peculiarity is that it takes both large and small cucumbers, suitable for preservation. Detailed recipe I give it for a 3 liter jar.

Ingredients: cucumbers in jars.
3 kg of small cucumbers;.
5 kg of large cucumbers;.
Horseradish root and leaves;
7 pcs. currant leaves;
Dill (one top part dill with seeds).
Medium head of garlic;
A teaspoon of dry mustard;.
2 level tablespoons of salt.

Description of preparation.
Before you pickle the cucumbers, you need to soak them in water for a couple of hours, then they will be crispy. Then remove from the water, wash thoroughly and dry. Finely chop the green leaves and mix together.

Place garlic and finely chopped herbs at the bottom of a pre-washed and sterilized container, which should be sprinkled with salt. Next, we begin to fill the jar in layers: one layer of large cucumbers, grated coarse grater, the second layer is small cucumbers, and the third is salted herbs. Salt should be distributed over the entire amount of chopped greens. We spread it to the very edge of the jar and pour dry mustard on top.

There is no need to pour water, as the grated cucumber will release juice and the cucumbers will be salted in their own juice. It is better to put the jar in a bowl until the cucumbers are pickled. Then place in cool place jar closed with a nylon lid.

Everything in the jar can be eaten. Grated cucumbers will go into the pickle, and the greens can be poured sunflower oil, add onions and the vitamin salad is ready.
Rate spicy taste original cucumbers! Rolling cucumbers without vinegar is an excellent way to preserve.

A simple way to pickle cucumbers for the winter in jars.

The method is really simple, the cucumbers taste like barrel cucumbers, but salted in jars for the winter.

Ingredients:
- dill (preferably the upper part of the “Umbrella”).
- horseradish (you can add both root and leaves).
- chilli pepper (for spiciness).
- garlic (several cloves).
- leaves of fruit trees (for aromatic taste).
- fine salt(for quick dissolution in cold water).

Description.
Make brine from cold water. For a 3-liter jar - 70 g of salt. Pour the prepared brine over the cucumbers and place in a warm place for 3 days to ferment. After the time has passed, drain the water and boil. Pour boiling brine over the cucumbers, roll up the lid and lower them into the basement.

Even without a barrel, you can enjoy the taste of aromatic crispy cucumbers, closed for the winter without vinegar. A modern city dweller cannot afford to prepare his favorite pickles in tubs or barrels, but miracle recipes for how to pickle cucumbers in jars for the winter will always come to the rescue. Choose the most convenient option for yourself and delight your loved ones great taste aromatic pickles.

When pickling cucumbers in a cold way, lactic acid is released as a result of fermentation. It is a natural preservative and a substitute for vinegar traditionally used in canning vegetables. Cucumbers pickled according to this recipe will not harm digestive system, they are very tasty, crispy and aromatic. We will tell you how to cold pickle cucumbers without vinegar in the photo recipe. Ingredients for cold pickling cucumbers without vinegar

For brine – 1 liter of water and 100 g of salt
Cucumbers - how many will be included?
Hot pepper – 1/3 pod
Horseradish root – 1/3
Currant, horseradish and cherry leaves - several pieces
Bay leaves – 1-2 leaves
Garlic – 2-5 cloves
Black peppercorns - a few pieces

Step-by-step recipe for cold pickling cucumbers without vinegar

We prepare vegetables and other ingredients in a way convenient for you.

We prepare the jars: wash and sterilize as usual.

Place the cucumbers tightly together with other ingredients.

Prepare the brine: dissolve salt in water

Fill with brine, without adding a couple of centimeters to the top, cover with lids.

The fermentation process will last 4-5 days.

You will know that fermentation is complete by the color of the brine; it becomes transparent, and the sediment settles to the bottom.

Drain the brine and pour into a jar clean water and rinse the contents. Do this as many times as necessary so that there is no sediment left in the jar.
Fill the jar to the brim with clean water and seal with metal lids.

It doesn't matter how the cucumbers are prepared, but all spices and seasonings must be prepared properly. In almost any recipe for pickling cucumbers without vinegar, currant, cherry, and horseradish leaves are placed in jars. All of them must be thoroughly washed and dried. It is better to do this with a clean, preferably ironed, cloth. There is no need to pour boiling water over the greens, as this will wash away some of the flavor that should get into the cucumbers.

Canning cucumbers without vinegar for the winter next recipe made with the addition of currants. Such an innovative solution by enterprising chefs makes it possible to give the vegetable the missing sourness without adding synthetic acids, which makes the preparation healthier and gives it a special taste. Ingredients:

cucumbers – 2 kg;
red currants – 2 cups;
herbs, spices, garlic - to taste;
water – 1.5-2 l;
sugar – 2 tbsp. spoons;
salt – 1.5-2 tbsp. spoons.

Preparation

Place cucumbers with herbs and spices in sterile jars and pour boiling water over them for 15 minutes.
The water is drained, the original volume is replenished by adding a little boiling water, salt and sugar are added.
Boil the brine and pour it into jars.
Seal the pickled cucumbers with red currants without vinegar hermetically and wrap them up.

(without vinegar) besides, this recipe is convenient because it does not require further pasteurization of cucumbers in jars. When they try their mother’s preparations from cucumbers without vinegar, they no longer wonder how and in what way to pickle cucumbers for the winter, but choose this particular recipe, without vinegar, citric acid with mustard peas, which give them a slightly pungent taste. Another advantage of this recipe is that it is suitable for any number of cucumbers, because the calculation of spices and citric acid is given by mom for a one and a half liter jar. If the family is small, then it is convenient to preserve cucumbers in one and a half liter jars, because it takes up little space in the refrigerator when you open the jar, and is eaten quickly! Freshly picked cucumbers (or just strong and fresh ones) are soaked for several hours in cold water to make them easier to wash and process.
Then the cucumbers selected for pickling are thoroughly washed in running water; young gherkins, as a rule, have many pimples with spines; the spines need to be removed (it is more convenient to do this with rubber or clean cotton gloves). Then the tails (butts) of the cucumbers are cut off.
This method of canning allows the cucumbers to pickle faster. Banks and metal lids needs to be sterilized. For pickled cucumbers with mustard seeds and citric acid, the following spices are used:
It is better to cut the dill into several parts, peel the garlic and cut into slices.
Spices are placed at the bottom of each one and a half liter jar:

Chopped dill,
several pieces of bay leaf,
3-4 chopped garlic cloves,
4 peas of allspice,
0.5 teaspoons of a mixture of peppers (if you don’t find a mixture, then regular peppercorns),
0.5 teaspoon mustard seeds.

The prepared cucumbers are tightly laid out in one and a half liter jars, with the tips cut down (the first layer is vertical, close to each other, and then - as it turns out, but also tightly). Fill the cucumbers in jars with boiling water to the top and let them stand for 15 minutes. To prevent the jar from suddenly bursting, place a large tablespoon in it and pour boiling water over it. Then this water from the cucumbers is drained into an enameled or stainless steel pan,
the amount of liquid drained is measured and done

Video Cucumbers WITHOUT VINEGAR and WITHOUT STERILIZATION!!! Crispy!

We have already prepared the preparation with diluted mustard and seeds. Now I propose to do this with mustard powder. We will need (for a liter jar):

cucumbers
onions - 1 pc.
bell pepper- 1 piece
garlic - 2 cloves
dry mustard - 0.5 teaspoon
parsley, dill, tarragon, horseradish leaf

For marinade (per liter of water):

salt - 2 tbsp. spoons
sugar - 2 tbsp. spoons
vinegar essence - half a teaspoon (a little more than half a spoon)
black peppercorns - 5 pcs
allspice - 2 peas
cloves - 2 buds

Preparation: 1. Soak the cucumbers in cold water for an hour, two, or three, depending on when they were collected. Then rinse thoroughly in cold water and cut off the ends. 2. Place some of the greens into washed and sterilized jars. The recipe contains the greens that I used. But you can replace components, including, for example, cherry and currant leaves, or horseradish root. 3. Cut the onion into rings or half rings and place some on the bottom. 4. Fill the jar with fruits, inserting bell peppers cut into feathers, the remaining onions and garlic, which can also be cut into slices, into the free spaces.

5. Place the remaining onions and herbs on top.
Sprinkle mustard on top.
6. Prepare the marinade. Its calculation is given for a liter of water, or for two liter jars of preparations. Pour water into the pan and put it on fire. Add all ingredients except vinegar to prepare the marinade and bring to a boil.
7. Let it simmer for 2 - 3 minutes, then pour it into jars. Add essence to each of them. The essence can be replaced with 9% vinegar (80 ml will be needed). It will need to be added to the marinade when the water boils. And after the second boil, turn off the heat and pour the marinade into the contents of the jars. 8. Since we did not first pour boiling water over the contents of the jars and did not keep our cucumbers in it, they must be sterilized. To do this, put in a saucepan warm water, line the bottom with a napkin and place the jars in it. After the water in the pan boils, set aside for 10 minutes.
This is exactly the time we will need to sterilize a liter container. We sterilize a two-liter bottle for 20 minutes, and a three-liter bottle for 30 minutes. 9. After sterilization, the jars must be carefully removed with tongs and screwed on with the lids. Remove glass containers very carefully so as not to drop the jar and get burned. 10. As usual, turn the jars upside down and cover with a towel, leave to cool for a day. Then put it away for storage.
They should be stored as usual in a cool, dark place.