How to close sour cucumbers. The best recipes for pickled cucumbers in cold jars

You can cook real barrel cucumbers even in a city apartment! To do this, you do not need a bucket or a barrel, it is enough to have just a few 3-liter jars and ordinary nylon lids. This recipe for pickled cucumbers has been tested by more than one generation in my family, they really turn out to be very tasty, crispy and dense. True, to enjoy the first portion, you have to wait at least 3 months. Pickled cucumbers in a jar very, very slowly, they immediately go into the cold after pouring, where they are slowly saturated with salt and aromatic herbs. In fact, the active fermentation process does not begin until about two weeks after the starter. Therefore, you will have to wait, but the result is really worth it!

No preservatives other than salt are used. Cucumbers are poured with ice water, preferably well water (if there is none, spring or tap water, unboiled, will do). And immediately go to the basement or to the refrigerator. It is this cooking technology that allows you to achieve that very characteristic taste of barrel cucumbers, which are famous for their crunch, the aroma of garlic, horseradish and dill.

Ingredients

cucumbers 2.5 kg
horseradish 1 sheet
dill 3-4 sprigs
cherry leaf 5 pcs.
currant leaf 3 pcs.
oak leaf 2 pcs.
shiritsa 2 pcs.
garlic 5 teeth
non-iodized salt 80 g
water 1.5-2 l

How to cook pickled cucumbers in jars as barrel

Before pickling cucumbers, wash them thoroughly and fill them with cold water. We leave them in water for 3-4 hours. The process must be followed! Such a cold bath will make the cucumbers very crispy, they will partially absorb the liquid, due to which they will become elastic and more dense. Separately, we prepare the jars, rinse them thoroughly with soda, and then rinse with running water. Such processing of the container is quite enough; there is no need to sterilize the jars.
At the bottom of the jar we place fragrant herbs: a whole leaf of horseradish, cherry and currant leaves, several whole sprigs of dill along with umbrellas. We put oak leaves, and if they are not there, amaranth (candlestick) will do - a couple of branches of this weed contain a sufficient amount of tannins, giving a characteristic crunch to cucumbers. In each jar, add a few whole cloves of garlic, peeled. You should not feel sorry for garlic, it will give a special flavor to cucumbers.
Aromatic herbs and garlic in a jar should be at least 1/4 of the volume.
We put the cucumbers in jars as tightly as possible. We place larger specimens at the very bottom, and then we distribute smaller cucumbers.
Pour salt into each 3-liter jar - always non-iodized! This moment is very important. If you use iodized salt, cucumbers will quickly ferment and acquire an unpleasant aftertaste. The amount of salt per jar can be measured using an old Soviet-style stack - such a faceted stack should be filled slightly lower than to the brim, about 80 grams of salt.
Pour the contents of the jars with raw cold water. We fill them up to the very neck, after which we close them with nylon lids. And immediately we send jars of cucumbers to the cold - to the basement or on the shelf of the refrigerator.
Pickled cucumbers in jars will be ready in about 3 months. During ripening, cold raw water can be added to jars of cucumbers at any time if it is partially absorbed into cucumbers (no need to add salt!). With slow fermentation, they will gradually be salted, saturated with herbs and garlic. Already by the New Year you will have pickled cucumbers in jars, like barrel ones - delicious, and most importantly, cooked with your own hands!

The theory of an ideal appetizer, I don’t remember who formulated it (maybe even by me), believes that an appetizer should be simple. Snacks should be affordable and timely. It must be delicious. And the pickle from it should treat in the morning what is popularly called "hangover".

This theory fits perfectly: sauerkraut is the most ideal snack - I love them, as well as pickled cucumbers.

During my childhood, my grandmother in the village in the summer salted and fermented all kinds of garden vegetables, including cucumbers. In the village, cucumbers were sown a little - some a couple of acres. With constant care, weeding, pest control, the cucumber harvest was always excellent, even despite the raging phyto-sores. Cucumbers were salted in a huge oak barrel, I can’t even remember how big. I was small then, and the barrel seemed huge to me! And in winter, pickled cucumbers were dug out of the barrel with a bare hand, and were used just like that, and as an appetizer for a fiery rural pervak.

I still can not reliably figure out how to properly - sour, salt, or something else. Apparently, after all, sour.

Salting is a way of preserving food by preserving it in salt - dry, or in the form of brine. The increased salt content kills microbes, thereby preserving the product for a long time. Cucumbers are salted by simply pouring them with saline and keeping them in barrels for a very long time. That's how they do it. As soon as the cucumbers are salted, they become lightly salted, they are immediately eaten.

Marinated - cucumbers are marinated with vinegar and canned. Also a product for an amateur.

In my opinion, pickling is the best way to preserve cucumbers. Actually pickled cucumbers are a combination of pickling and fermentation. That's what they did when I was a kid. The essence of fermentation is the formation of lactic acid, which has preservative properties. The exquisite taste of pickled cucumbers is provided precisely by lactic acid.

pickled cucumbers can be stored in the cellar in oak barrels. But in a city apartment, it is better to preserve them after fermentation. This is what my mother still does, rolling pickled cucumbers into liter jars, which are on the shelf, at room temperature, in muddy brine, and never spoil or “explode”. Amazing process.

And in winter, as needed, pickled cucumbers are used: just like that, and as an appetizer, and in, and you can even cook meat or.

Pickled cucumbers in jars for the winter. Very tasty!

Ingredients (8-10 cans)

Cucumbers 8 kg
Pickling "broom" 1 bunch
Garlic 3 heads
Non-iodized rock salt taste

In home canning pickled cucumbers, three stages can be distinguished. Salting, canning, consumption.
By far the most enjoyable is the use. It's hard to argue here.
First you need to choose cucumbers. Best suited are small and green cucumbers, a pleasant green color and black pimples. For some reason, it is believed that cucumbers with white pimples are not suitable for pickling. Didn't check, I confess. Hollow and bitter cucumbers do not salt, you can ruin everything. It is important that the size of the cucumbers allows you to put them in a liter jar, and tightly enough.
Cucumbers must be sorted out, removing ponytails, damaged fruits and any debris. Next, wash the cucumbers well. Very carefully and under running water. Cucumbers must be soaked in cold water for several hours. Then rinse again.
You need a salting "broom". Its composition is the subject of endless discussions. But, as experience shows, grannies at the local bazaar will advise on this issue at the level of an academician. Usually, the "broom" includes whole stems of mature dill (with seeds), a currant branch with leaves, fennel, sometimes an oak branch, and almost always a cherry branch. An obligatory component is horseradish leaves. Usually such a broom is sold either fresh or dry. What actually for salting is almost indifferent. The broom should be washed and cut into large pieces - in pieces as wide as the width of the palm.
Garlic, of course, young - this year. Remove all teeth from the husk and wash.
It is better to ferment cucumbers in a barrel. But if you are going to preserve cucumbers in jars, then you can use an ordinary enameled bucket. The bucket should be placed in a large and deep bowl - a basin.
Place the cucumbers tightly in a bucket, sprinkling with peeled garlic cloves.
On top of the bucket, leave a space approximately the width of the palm of your hand. And lay the chopped and washed pickling broom on top.
Next, the salting process begins. Pour ordinary water into a regular three-liter jar. room temperature. You will need 1.5-2 cans per bucket. Pour 6 (six) tablespoons of non-iodized rock salt into each jar. Salt - without a slide. It's hard for me to say how much it is in grams, look at the photo. But, an important point, do not oversalt, otherwise it will not be fermentation, but salting. Just today they were finishing conservation, a neighbor came to “clarify” the amount of salt, because. overdid it last year. Addendum: I did not immediately realize just to weigh - weighed. It turns out that 6 of those spoons of salt weighed 120-130 grams.
Stir salt in water until completely dissolved. Pour the saline solution into a bucket with prepared cucumbers. It is necessary that the brine completely covers the cucumbers and partially the “broom”.
Top the cucumbers with a flat circle or an inverted plate. And upload! Yes, you don’t need to put a pound weight on top, so you can crush the cucumbers. A three-liter jar of water is enough.
Now push the basin with the bucket into a corner, away from the sun and light. And forget about cucumbers for 4 days.
If the room is hot, fermentation will be very fast, and most likely three days will be enough. By the way, in a day the cucumbers will be lightly salted, and they can already be “tasted”. But, don't get carried away!
As a result, the taste of cucumbers should be - still slightly salted, but have already begun to sour. Something average. A cloudy white color of the brine will indicate that lactic acid fermentation is proceeding successfully.
On the 5th day, we start canning.
I recommend using liter jars. Very comfortably. Suitable size. The remains of the pickling broom, garlic - discard. Strain the brine from the bucket and pour into a large enamel pan. Put the saucepan on fire. Attention! Watch out for foam. The foam rises quickly. The foam should be removed with a wooden spoon.
In the meantime, arrange the cucumbers in jars.
As soon as the brine boils - pour into jars with stacked cucumbers.
Pour the pickle on the cucumbers to the very top.
Next, cover the jars with a clean towel and leave for 7-8 minutes.

Sour crispy cucumbers, but under potatoes with herring and onions ... mmm, salivating? Let's take care of winter preparations today, learn new methods of salting and pickling, get acquainted with recipes for sour cucumbers in jars for the winter. I will tell you how to cook pickled, pickled blanks in jars, how to make canned cucumbers at home, similar to barrel ones.

Sour cucumbers in jars for the winter without sterilization

To begin with, I will tell you the simplest grandmother's recipe that does not require much effort. Cooking sour cucumbers for the winter in 3-liter jars is very simple and convenient to store in a city apartment.

What should we take:

Cucumbers - you can take any size;
Table salt - at the rate of 2 tbsp. l. per 1 liter of purified water;
Dill umbrellas, garlic, cherry leaves, horseradish, allspice peas.

We will prepare glass 3 liter jars, lids, a large saucepan for pickling and a saucepan for boiling brine, a towel, a bowl, a canning machine, cloth potholders.

Rinse the cucumbers well, soak them in a basin for several hours in cold water so that voids do not form and the pulp becomes dense. Dry the cucumbers on a towel, cut off the ends. Peel the garlic, wash the leaves and dry.
At the bottom of a large saucepan we put horseradish leaves, lavrushka and cherry leaves, dill umbrellas, 5-6 cloves of garlic.
Put the cucumbers on the leaves, fill the pan not to the very top, leave room for the brine. Pour cucumbers with cold water using a measuring container.
Having decided on the volume of water, we calculate the required amount of salt. Pour some water out of the pan and dissolve the salt in it, fill the pan with brine so that all the cucumbers are covered with liquid. From above we cover the cucumbers with horseradish leaves and put a small load.
We cover the pan with a towel, put it in a bowl, where the excess brine will drain during fermentation.
Our cucumbers should stand at room temperature for 3-4 days. During this time, the brine will become cloudy, begin to ferment and foam. The fermentation process is completed as soon as the formation of foam stops, but we will let the cucumbers stand for another day to complete the life of lactic acid bacteria.
Then pour the brine from the saucepan with cucumbers into another saucepan and put it to boil.
By this time, we should already have 3 liter glass jars prepared (washed and sterilized in the oven).
Let the lids boil too.
Scald the cucumbers with boiling water right in the container where they were fermented, put them in prepared jars.
As soon as the brine boils for 5-6 minutes, fill them with jars of cucumbers, cover with lids, let stand for half an hour.
Then we repeat the procedure - salt, boil the brine and fill the jars again. Before the second filling, we throw in each jar a teaspoon of mustard seed and 2-3 cloves. We cork the jars with lids, turn them upside down, wrap them up and let them cool.

After cooling, we will remove our cucumbers in a cool place for storage. After some time, the brine will become transparent, the sediment will settle to the bottom. Cucumbers are crispy, vigorous, as if from a barrel, ready to serve!

In the piggy bank of advice: for pickling and pickling, you need to take ground cucumbers, they have a denser skin, such cucumbers do not soften in brine.

Spices and spices give the marinade a pleasant taste, sharpness, “zest”, each housewife has her own preferences, but the standard set, as a rule, consists of horseradish leaves, currants, dill umbrellas, garlic, pepper. It is necessary to introduce new components into the recipe carefully, because. an excess of some odorous herbs and seeds can spoil the taste of the marinade. Even habitual plants can give an undesirable effect, for example, an excess of garlic softens cucumbers, an excess of tarragon leads to mucilage of fruits, canupera - to the bitterness of the brine. It is better to experiment with aromas and tastes in small volumes of marinade.

Sweet and sour pickled cucumbers

For the festive table, you just need to cook something special, I will give you a recipe for sweet and sour, crispy cucumbers pickled for the winter. According to this recipe, they are prepared quickly, they turn out so tasty that you can’t drag your home by the ears! We will cook pickled cucumbers in liter jars.

What should we take:

Cucumbers are small, pimply;
A set of spices and spices: peppercorns, currant leaves, cherries, mountain ash, tarragon sprigs, dill umbrellas, hot pepper pod, clove buds, horseradish root;
Salt - at the rate of 1.5 tbsp. l. for 1 liter of water;
Sugar - 4 tbsp. l. for 1 liter of water;
Vinegar - 1.5 tbsp. l. for 1 liter of water.

Let's prepare glass liter containers with a thread on the neck, screw caps, a saucepan, a bowl, a towel, potholders.

Rinse the cucumbers, fill them in a basin with cold water for a couple of hours, then dry them on a towel, cut off the ends, and sort by size. We wash the leaves and greens, wash and clean the horseradish root, cut into circles.
Let's cook a sweet and sour marinade for cucumbers from purified water, salt, sugar and vinegar, add cloves, allspice and black pepper to it, let it cool and brew.
In prepared jars, place leaves and greens on the bottom, a quarter of hot pepper, put cucumbers of the same size, shifting them with slices of horseradish root. Fill the jars to the shoulders, cover with cherry leaves on top, pour the marinade.
We put a towel at the bottom of a wide saucepan, put containers with cucumbers on it and pour water up to the shoulders of the cans. Put the pan on medium heat to sterilize. We will pasteurize liter jars 15 minutes after boiling water in a saucepan (if you take 0.5 and 0.75 liters of capacity, the pasteurization time will be 7 and 10 minutes, respectively). The cucumbers should change color from bright green to olive. We cork the jars with lids, turn them upside down and let them cool, covering them with something warm.

When you open these excellent sweet and sour pickles for tasting, you will instantly eat everything clean, along with the marinade.

Sour cucumbers for the winter under a nylon cover with cold water

The simpler the recipe, the sometimes tastier the end result. Let's try to make cucumbers in the fastest way, without boiling and sterilization, without laborious rolling with metal lids. We use the recipe for preparing sour cucumbers for the winter under a nylon cover, cold water for pouring should be either well or well purified.

What should we take:

Cucumbers - any will do: small, medium, large, most importantly - without signs of spoilage;
Salt - at the rate of 2 tbsp. l. topped with a 3 liter jar;
A set of spices, spices and herbs - at the choice of the hostess, but horseradish leaves, dill umbrellas and garlic should be an invariable attribute;
Mustard powder - 1 tbsp. l. with top;
Water.

Prepare glass 3 l jars, nylon lids, a basin, a towel.

Wash the cucumbers and soak for a couple of hours in cold water in a basin. Let's sort out the greens, herbs, rinse, dry, peel the garlic, chop. Rinse cucumbers after soaking and dry on a towel.
At the bottom of the jars we place prepared spices and spices, a horseradish leaf, dill umbrellas and garlic.
We sort the cucumbers by size so that the salting proceeds evenly in each jar, put them in jars up to the shoulders and cover them with a horseradish leaf on top. Sprinkle salt and mustard directly on this sheet.
Fill all jars with cucumbers to the top with cold water. Immediately close the containers with nylon lids, shake or turn upside down several times to evenly distribute salt and mustard.

We will remove the jars in a cool place, placing them in pallets to protect against leakage of brine during fermentation. In a cool place, cucumbers will ferment for at least a month, but it’s really worth waiting for the result!

You can cook the same delicious pickles for the winter in another way, which consists of two stages:

Fermentation of cucumbers for 5-6 days in brine.
Fill changes.

The second filling is prepared in the same way - salt is dissolved in cold water. After the first stage of pickling, the cucumbers are washed, the brine is poured into the sink, all the spices are removed from the jars, except for the peppercorns, the cucumbers are again laid out in containers and poured with brine again. After the second filling, the cucumbers are closed under a nylon cover and removed to the basement. Such cucumbers stand for a year without exploding or softening.

Sour cucumbers with onions without vinegar

Not everyone likes preparations for the winter with vinegar, let's try to please such gourmets by preparing sour cucumbers in jars for the winter with onions without a bite.

What should we take:

Cucumbers are small pimply, gherkin type;
Bulbs of medium size;
Salt at the rate of 2 tbsp. l. topped with a 3 liter jar;
Citric acid - 0.5 tsp;
A set of herbs and spices: cherry leaves, red mountain ash, horseradish, laurel, garlic, sprigs of lovage, tarragon, lemon mint, black and allspice peppercorns, several oregano inflorescences;
Purified or well water.

Let's prepare three-liter glass jars, lids, a basin, a saucepan, a rolling machine, a towel, potholders.

Wash cucumbers, soak in cold water for a couple of hours, dry on a towel, cut off the ends. We wash the greens, herbs, leaves, dry them, peel the garlic and onions, cut the onions into rings.
At the bottom of the jars we put leaves, spices, greens, one small inflorescence of oregano, place the cucumbers, shifting them with onion rings, fill the containers up to the shoulders. Top with a sheet of horseradish or cherry leaves.
Boil water and carefully pour boiling water into jars with cucumbers. Cover with lids, let stand for a while (10-15 minutes), pour the liquid into the pan and boil again.
Along the way, put the metal lids to boil.
While the water for the cucumbers is boiling, add salt and citric acid to each jar.
After re-filling the cucumbers with boiling water, cork the jars with lids, turn them upside down, wrap them up and leave to cool completely.

We will store such cucumbers in a cool place. The gourmet treat is ready! Sour cucumbers without vinegar will turn out no worse than classic ones pickled with acetic acid, they can be used by both children and people with a problem stomach.

Recipe for sour cucumbers for the winter under a metal lid

In order for salting and any other harvested winter to stand for a long time without spoilage, housewives use different methods of preservation and corking. Metal lids guarantee the preservation of tightness and constant product quality. I will share with you another interesting recipe for making sour cucumbers for the winter without sterilization.

What should we take:

Cucumbers of any size (but we sort into jars of the same caliber);
Salt at the rate of 1 tbsp. l. for 1 liter of water;
A set of spices, herbs and spices: dill umbrellas, oak leaves, mountain ash, currants and cherries, lavrushka, garlic, mustard seeds;
Purified water.

Prepare glass jars, lids, a rolling machine, a large pot, a bowl, a towel.

We wash the cucumbers, soak them for a couple of hours in cold water in a basin, dry them on a towel, cut off the ends. Rinse the leaves, dry, peel the garlic.
We put leaves, dill, garlic, mustard seeds, then cucumbers on the bottom of a large saucepan, fill it with water, using a measuring container, calculate the amount of salt.
Salt a little water and dissolve the salt in it, again pour it into the pan.
We cover the cucumbers on top with horseradish leaves, put a small load on top so that all the contents are covered with brine.
We put the pan in a tray to drain the brine during fermentation, put it in a dark place.
After 5-6 days, the fermentation will end, we will take out all the cucumbers from the brine, rinse under running water from the white sediment that has settled on them. We will wash both horseradish leaves and dill umbrellas from sediment.
We put the washed spices and cucumbers into the prepared jars, and pour all the containers to the top with cold boiled water. We roll up the lids and put them in a cold place.

These cucumbers are crispy, fragrant and very tasty. Under an iron lid, this blank is stored for a very long time.

A video lesson will help you master all the intricacies of preparing sour cucumbers for the winter in jars with and without sterilization. Let your seamings always enjoy the same success!

The hot season continues. Today on the menu - pickled cucumbers for the winter in jars.

I have already ripened my cucumbers. Small, smooth with cute pimples. We make them lightly salted, use them in salads and simply in their natural form. Finally, there are so many of them that you involuntarily think - how to pickle cucumbers for the winter? Recipe below and step by step

cucumbers are crispy
ready-made require sterilization cucumbers do not contain vinegar (and it is contraindicated for some people), canning occurs due to lactic acid fermentation
pickled cucumbers for the winter according to this recipe are closed without sterilization

At one time, I tried many different recipes, I was looking for such that in winter pickles were tasty, moderately spicy, and, of course, crispy. I was looking for recipes so that it would not be necessary to sterilize (I don’t like this business), and so that my blanks would stand and not explode. As a result of many years of selection, mainly preserving cucumbers for the winter, I have two recipes: - I ferment and marinate them.

Pickled cucumbers straight from the cans go in winter to salads, such as Olivier, vinaigrettes, we like to eat them with meat dishes - homemade sausage, pasties or stuffed peppers. In general, an appetizer for all occasions.

And I make pickled cucumbers according to an old, but beloved, recipe in our family from an old magazine. The recipe turned out to be very successful, I still use it. Well, every year, I try a couple of new options.

In general, the preservation of cucumbers involves their ripening (with spices and brine left for 2-3 days for lactic acid fermentation), or pickling, i.e. canning cucumbers using, in addition to salt, also vinegar and sugar. Also, a huge number of salads are made with cucumbers for the winter, here vegetable oil is already added to the marinade. And of course, there are many intermediate recipes. What is not used as a brine - and apple juice and tomato, there are recipes for cucumbers with mustard and vodka, with honey and gelatin. Sometimes you only marvel at the fantasies of our hostesses.

Well, without extreme sports, as promised, we make crispy pickled cucumbers for the winter.

The subtlety here is to make the brine correctly and start canning on time - to prevent the cucumbers from sour. In this case, even though they will last until winter, the taste will be spoiled.

In order for pickling cucumbers to be successful, three simple but important conditions must be observed:

use only pickling varieties, because. lettuce can not withstand fermentation, they become soft, just spread in the hands
strictly maintain the concentration of brine (2 tablespoons of salt per 1 liter of water), - this is approximately 6% concentration of brine (but. this is important !!), if you salt larger cucumbers, make brine 2.5 tablespoons per 1 l of water.

canning cucumbers for the winter recipes

We need for a 3-liter jar:

Cucumbers - only pickled varieties, not overripe (I don’t give weight, the capacity of the jar depends on the size of the cucumbers and the packing density.
Greens for pickling - dill - inflorescences, currant leaves, cherries, horseradish

Pepper black and allspice a few pieces

Garlic 2-3 cloves
Hot pepper - optional ¼ pcs. (without seeds)
Bay leaf 1-2 pcs.
Salt - (at the rate of 2 tablespoons per 1 liter of water)

Preserving cucumbers for the winter, a proven recipe

We sort the cucumbers, wash them thoroughly, and if they are a little wilted, soak them in cold water for 4-5 hours, change the water a couple of times.

You can ferment in any container that is not subject to oxidation, not necessarily immediately in a jar, make a brine (by the way, you don’t need to boil it, just dissolve the salt in cold water) and pour the cucumbers with spices, cover them, but not tightly and forget exactly 3 -th days.

During this time, it is better not to disturb the cucumbers in order to avoid the appearance of mold. After three days, drain the brine and filter, discard the greens. We thoroughly wash the cucumbers, put them in clean jars, add a new set of greens, garlic and pour boiling water for 15 - 20 minutes, then drain the water.

Boil the cucumber pickle for 5-7 minutes and pour over the cucumbers. We roll up the lids, turn the jars upside down, wrap them up and leave to cool completely. I have pickling cucumbers while in a state of fermentation and a three-day wait, so there is a photo of only the preparatory work.

Crispy pickled cucumbers turned out “excellent”, next time we will make delicious pickled cucumbers in Volgograd style.

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

Pros of Pickled Cucumbers

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

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

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

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

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

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

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

Pickled, salted or pickled?

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

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

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

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

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

A spoon of tar

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

Little tricks

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

How to cook pickled cucumbers: simple and delicious recipes

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

Pickled cucumbers with mustard

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

Pickled cucumbers with vodka

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

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

Pickled cucumbers with vinegar

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

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

Pickled cucumbers in a barrel

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

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

Pickled cucumbers with cabbage

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

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

Storage Secrets

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

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