How to salt cucumbers in cold water. Cold pickled cucumbers, pickling for the winter in jars

Do you like crunchy cask cucumbers? But don't want to use additional ingredients like vinegar or citric acid? Then the cucumbers are salted in a cold way, which does not require pouring with a boiling solution. We list the main methods and recipes for harvesting this vegetable without heat treatment.

Salting methods for cucumbers

The difference in the options for preparing a crispy snack will be in the size of the salting containers, the use of seasonings and the concentration of the saline solution. Of course, nothing can compare with real cucumbers from a barrel, but not everyone, especially city dwellers, have the opportunity to store large containers, and they will not collect so many products. Therefore, most people prefer to use small containers - glass jars or plastic buckets.

Cold pickling of cucumbers directly depends on the set of seasonings. The more varied the spices and spices, the tastier the final product will be. Indeed, without heat treatment, the saturation of the solution is not so high. Therefore, it is worth taking care of the required amount of fresh herbs (dill, parsley, currant leaves, horseradish, celery, cherries), herbs (basil, coriander, tarragon) and aromatic vegetables (garlic, bitter and bell peppers, wild garlic). The use of salt according to the recipe is of particular importance. At low concentration, you will get “semi-fresh” instant cucumbers that cannot be stored for a long time. But at the same time, cold pickling of cucumbers does not always provide for an excessive saturation of the solution. Observe the proportion indicated in the recipe and the cooking technology. The dish options below will help you make an unusual winter preparation in a barrel and a quick snack of crispy cucumbers for use in the summer a few days after pickling.

Original pickling of cucumbers for the winter. Barrel recipe

The peculiarity of the dish lies in the original saline solution, which includes the pulp of overripe cucumbers. Horseradish leaves and green dill branches along with inflorescences are placed at the bottom of the prepared barrel. Then cucumbers (preferably of the same size) are stacked in layers alternately with spices and finely chopped overripe fruits, fresh hot pepper and garlic. The last layer is similar to the one with which the bottom is covered. The entire mass is poured with a solution prepared in the ratio of seventy grams of salt to one liter of water. In this case, the mass of overripe fruits is equal to the volume of fresh cucumbers. On top, several layers of gauze or thin cloth are placed (to collect the mold formed during fermentation) and bend. Store the salted barrel in a cool place. Periodically (after 5-7 days) the fabric is replaced with a clean one or washed with cold water.

Fast cold pickling of cucumbers

With an abundance of fresh vegetables in the summer, sometimes you want to "salt". Cucumbers can be prepared very simply and quickly, using them in small quantities. A small bucket is useful as a container. Place the cucumbers in the container, cutting them off on both sides. Seasonings are taken those that are at hand - dill leaves, parsley, currants, cherries. Want a spicy snack? Then cut the hot pepper and garlic into strips. Prepared products are filled with a solution made from one liter of cold boiled water and a full tablespoon of salt. After filling the cucumbers, leave them to stand at room temperature for 20-25 hours, and then place in the refrigerator. After two or three days, the snack is ready!

Every hostess wants to surprise her guests and loved ones with delicious cucumbers, but it is not always possible to preserve cucumbers so that they are spicy and crispy. It seems that they are doing everything right, but the cucumbers are far from the desired result. And every year to try new recipes to achieve the desired result. A couple of tips before canning cucumbers:

For pickling, green cucumbers are selected, not quite ripe, with dense pulp and underdeveloped seed chambers. To obtain good products, the quality of fresh cucumbers is of great importance, and therefore, overgrown, lethargic, damaged or diseased fruits should not be salted. It is best to salt the cucumbers on the day of picking or on the second day. The fruits are divided into large, medium and small: (9-12, 7-9, 5-7 cm).

And so, I offer you the top ten recipes and histrots:

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

Workpiece:

Wash the cucumbers and pre-soak in cold water for 4 hours (we do not cut the "butts" of the cucumbers).
Then put the cucumbers in clean jars with spices, pour brine, close the jars with plastic lids and put them in a cool place (the temperature in the room should be about 20 ° C).
A few days later, when the fermentation process begins (the plastic lids on the cans will swell), open the lids slightly so that the air comes out - then the cucumbers will be crispy. After a day, close the lids again and the pickles can be refrigerated.
These pickles should be stored in a cool place (such as a cellar or refrigerator). So they are perfectly preserved all winter and remain crispy (and quite spicy - due to the garlic).

2. Mom's recipe

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

Then cucumbers are laid and poured with marinade.

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

3. Spicy cucumbers

Ingredients:

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

For brine:

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

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

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

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

Then they are transferred to a cold and dark room.

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

4. Old recipe

Take 10 kg or more cucumbers, wash them in cold water, put them in a bowl and dissolve salt in hot water in proportion to their quantity (about 50 g of salt per 1 liter of water). Cucumbers are poured with this brine, sprinkled with dill, black currant leaves, 2-4 cloves of garlic are added.

When the brine has cooled, they take the dishes with cucumbers into the cellar and put them on ice. A wooden circle is placed on top of the cucumbers and pressed with a clean stone. After 3-4 hours, the cucumbers are ready.

Different ratios of cucumbers, spices and salt give pickles different flavors. Pickled cucumbers according to these two, also old, recipes are very tasty.

Method number 1

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

For a pungent taste, it is good to add dried red hot pepper or 10-15 g fresh.

Method number 2

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

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

5. Aspirin cucumbers

Instead of vinegar - aspirin. There are six aspirin tablets in a three-liter jar.

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

The dill cuttings and leaves remain in the pot.

Vegetable oil is added before rolling up the jar. The brine never becomes cloudy, cans never explode, can be stored at home. The cucumbers turn out as if they were torn from the garden yesterday, as if they were fresh.

6. Sweet and sour cucumbers

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

Put 2 tbsp in a liter jar. tablespoons of 9% table vinegar, onion, 1-2 cloves of garlic, 2-3 black peppercorns, cloves, bay leaves, 15-20 g of fresh herbs and ½ teaspoon of mustard. Cucumbers are laid and poured over with hot pouring.

For pouring 1 liter of water, 50 g of salt and 25 g of sugar are required. Liter cans are sterilized in boiling water - 10 minutes, 3-liter - 15 minutes.

7. Canning with currant juice

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

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

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

Bring to a boil and pour into jars. Cap immediately and sterilize for 8 minutes.

8. Cucumbers with mustard seeds

For 1 can - small cucumbers, 1 onion, 1 small carrot, seasonings for pickling, mustard seeds.

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

Wash the jars well, spread them (in the oven), boil the lids.

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

Peel the onion, wash, cut into rings, put on the bottom of the jars. Put carrots (circles), pepper, cloves, bay leaves and 1 tsp. mustard (peas).

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

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

Turn the cans upside down and wrap until they cool.

9. Poisonous cucumbers

Put cucumbers, herbs (black currant leaves, horseradish, cherries, dill stalks and baskets), bay leaf, garlic in sterilized jars.

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

Remove the formed white bloom, pour the brine through a sieve into a saucepan and boil for 20 minutes (it is advisable to measure how much brine has turned out). Rinse the cucumbers without removing them from the jar under running cold water 3 times.

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

10. Hot pickled cucumbers

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

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

So we get out a hot can. At the bottom we put prepared greens (black currant leaves, horseradish, cherries, dill stalks and baskets), bay leaf. We lay the cucumbers tightly to each other (very tightly!), On top of black peppercorns, allspice 1-2 peas, again greens and red hot peppers (here attention: if the pepper is whole, then you can put the whole one, if there are cuts, cracks, then put a thin strip, otherwise it will simply be impossible to swallow the cucumbers later because of the pungency).

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

Fill the marinade with a thin stream

At the bottom of the pan, pour a tray (or a rag) with warm water, so that the jar is more than half immersed in water. Put the lids on top of the jars. We cook for about 20 minutes a 2 liter jar. You can check the readiness as follows: the lids have become hot, the cucumbers have changed color from light green.

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

Little culinary tricks

Pickled cucumbers should be medium-sized, fresh, with black thorns. Cucumbers with white spines are not suitable for canning - they are dessert, perishable varieties. Banks of these cucumbers tend to explode. Sluggish, "cork" cucumbers are also not suitable. They have been lying for too long. It is better to salt them for food, without rolling them into jars.

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

So that there is no "explosive" situation, add a few mustard seeds to the jar. Sometimes 1 scoop of rubbing alcohol or aspirin is used.

Also, for crispy cucumbers, a scherch is added, and sometimes oak bark.

Cucumbers will not grow moldy, and their taste will even improve if you put horseradish cut into shavings on top.

The so-called garlic pickles have a pungent and spicy taste - when they are salted, twice the norm of garlic and horseradish is used.

Bon Appetit!!!

Last time we clarified that pickling cucumbers and pickling - different recipes, so different tastes and ease of cooking also differ. And today we will talk exactly about what is pickling cucumbers for the winter, more precisely, we will describe one very simple recipe that we ourselves use.

Pickling cucumbers for the winter

This recipe was shared with us by my grandfather, who always pickles these cucumbers in barrels. Maybe that's why he always has them so crispy, tasty, not oversalted, and brine is something. Of course, we ourselves do not salt in barrels, but we were able to transfer this recipe to smaller volumes - cans. And of different sizes, here everyone decides for himself.

Generally, myself the salting process is very similar to the fermentation of cabbage... At first I did not even understand, they say, why ferment the cucumbers, we salt them. But it turned out to be all right, and it should be. The advantages of our recipe are as follows (of course not our recipe, many people use it, but not all 🙂):

• Salting is carried out in ordinary cold water. No need to boil water, no need to cook brine, and so on.
• Everything is done quickly and very simply.
• You do not need to steam or boil cans.
• Such cucumbers are stored for a long time.
• You can't oversalt cucumbers with this recipe.

And a few more advantages, which we will discuss below.

I want to say right away that we always make the amount of ingredients by eye, and never tried to measure it. Suppose there is never too much greenery, but here too, see for yourself, we salt the cucumbers and not the greens.

For salting, we need:

1. Cucumbers;
2. Hot pepper (mostly green, who love it more sharply, that is red);
3. Garlic;
4. Horseradish leaves, can be with roots;
5. Dill with umbrellas;
6. Celery;
7. Currant leaves (for an amateur, it is possible without currants);
8. Salt.

Pickling cucumbers for the winter starts with washing the cucumbers themselves... If you buy cucumbers, even if your own, but picked a couple of days ago, then the cucumbers soak in water for about 3-4 hours enough. After that we we select cucumbers by size... We roll the smallest ones in 0.5 and 1 liter. We roll up large ones in 3 liter jars. It is very convenient and depending on what you are setting the table and how many guests there will be, we take out certain jars.

You should not make preparations for the winter according to one recipe. It is better to make several jars according to different recipes.

You also need to dissolve the salt in advance. Necessary for 10 liters of water (simple tap water) dissolve 1 kg of salt... It is convenient to do this in a bucket, then pour the ladles. But the salt must be well dissolved in water. The salt itself should be coarse, not iodized. Only after that we proceed to the next steps.

While the salt dissolves, we chop all the greens, garlic, pepper, for ease of dosage. While we are cutting the greens, do not forget to stir the salt so that it dissolves well.

Now preparing banks... We will wash them well, but there is no need to boil or steam them.

We begin the process of putting cucumbers in jars.

Now we just take a little, there put a pinch in a jar of pepper, horseradish leaves, a little root of it, dill, and one clove of garlic, celery. If using currants, then 1 leaf.

Now put cucumbers on top, the denser the better. Top, sprinkle a little with garlic, dill, horseradish, celery... And so we put all the jars.

Now fill with our salty water to the very neck and cover with a temporary lid. We use conventional plastic caps. And we put the jars in any place, but not in the sun, in a dark place, where cucumbers will wander for 3-4 days.

We put a rag under the cucumbers, or if there are not many jars, then plates. Because we have banks will wander, water will flow out and gases will come out. By the way, in a warm place, jars begin to ferment faster, in a cool place, slower. So somewhere 3 days are needed, somewhere 4 days for fermentation. And do not be alarmed, the brine will become cloudy, the covers may fly off, all this is normal. But this is not all the pickling of cucumbers for the winter, let's move on.

Now, 3-4 days have passed, you need to roll up the cans for the winter. This is done as usual with metal lids using a rolling machine.

But first, need to drain the brine... We just take it, pour it into the sink and then we wash... We open the tap, pour clean water, drain. Then pour again and pour again. We do this 5 times, maybe more. Sometimes a white bloom remains on the cucumbers after fermentation, you need to try to rinse it. Wherein no need to remove anything from the can.

Pour water straight into the jar, then drain it several times. You can pour, close the neck with your hand and shake, then drain. We also notice that cucumbers sagged a little... Then just take one jar and leave it open to take cucumbers and add to those jars that you can add cucumbers.

Once washed, pour the same tap water, cold, to the very neck, so that the water pours out straight, and roll it up with a machine specifically. There is no need to boil or heat the lid either, it is enough to keep it clean.

After washing, the brine will always be clean and the cucumbers will not be oversalted, the recipe, you just lick your fingers.

So the pickling of cucumbers for the winter is over, now you can put the jars in a cool place for the whole winter. But the first time it is worth watching the jars, since some lids may swell... If they are swollen, it's okay. Remove the lid, add water and roll it up again.

That's all for us, everyone bye, stay with us, share your recipes, bye everyone.

How to salt cucumbers for the winter in jars a simple recipe updated: September 11, 2017 by: Pavel Subbotin

There are many ways to pickle cucumbers. They differ in the proportion and composition of the brine, a set of spices and herbs

Crispy pickles are an integral part of our winter menu. They are used as a snack and as an ingredient in many dishes. Therefore, in the piggy bank of a good housewife there are always a couple of proven recipes with which pickling cucumbers for the winter gives a guaranteed result. Let's get to know them to learn from the useful experience.

Modern hostesses use more than one preservation recipe for the winter in their kitchens. It is difficult to single out any one of them, since completely different approaches to the process can produce the same excellent result - the cucumber will look appetizing, but will surprise you with its taste and "crunchiness".

These fruits can be preserved both whole and chopped, with and without vinegar, hot and not only. If you choose a recipe without adding vinegar, then this is pickling cucumbers for the winter. Depending on the technology chosen, it can take from three to ten days. Although there are quick ways to make pickles that are definitely worth getting to know.

Why are salty crunchy cucumbers so attractive? They retain their juicy color, which, even in the photo, can cause an appetite and a desire to crunch. In the classic version, you need to ferment vegetables in a barrel: in this case, they acquire a taste and aroma that cannot be confused with anything. However, culinary experts have come up with more than one simple recipe for making pickles in ordinary jars, since living in an ordinary apartment there is nowhere to place a barrel.

Before salting, cucumbers must be soaked in water.

The traditional way of making pickles

To prepare cucumbers for the winter, which will look very appetizing in the photo, and at the same time have excellent taste, we recommend using the following recipe. It can be considered a classic way of preparing pickles, since vegetables must be kept in brine, without canning, for three to four days. But in general, housewives do not have to spend a lot of time on procurement.

So, first you need to prepare the ingredients:

• intact fresh cucumbers;
• pepper "Ogonyok";
• garlic;
• leaves of herbs and shrubs, spices for aroma to taste;
• 100 g of salt (for 1 three-liter jar).

First, you need to soak the cucumbers in cold water for 2-3 hours. Then they are thoroughly washed and the ends trimmed. You can put spices and herbs on the bottom of the jars, choosing them to your liking.

It is traditional to use dill stalks with seeds, horseradish and bay leaves. But you can safely experiment - the cucumbers will be accompanied by cherry and currant leaves, walnuts and even reeds.

We also send a slice of Ogonyok pepper to the bottom. If you want to make the appetizer more spicy, then you can put a couple of peppercorns. Do not forget about a few cloves of garlic, which should be cut lengthwise into slices.

Now we put cucumbers in a jar, pour 100 g of salt on them and fill everything with ordinary cold water. Close the container tightly and turn it vigorously several times to stir and dissolve the salt. Now you can forget about cucumbers for 2-3 days.

During this time, the brine in the jar should become cloudy, and the fruits should change their color. By the way, you can see that the liquid becomes less, as cucumbers greedily absorb it. If the above changes have occurred in the banks, you can start canning.

You can store jars of pickles in the basement or pantry.

To begin with, shake the container with brine and cucumbers again so that everything is thoroughly mixed. Now gently pour the liquid into the pan, adding another 150-200 ml of water per can. The brine must be boiled, after which cucumbers are immediately poured into them.

Now you can roll up the cans and turn them upside down. In this position, they will stand until completely cooled. It remains to find a place for the preservation jars - you can store them in the basement or closet. In winter, it will be nice to put cucumbers on the table to show off your culinary skills. If you want to see how experienced chefs prepare pickles, look at the photos and videos where the process is recorded in detail.

Quick and easy salting for the winter

For preservation in this hot way, you need to take the following components:

• 2 kg of cucumbers;
• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 1 tsp vinegar 9%;
• 1 onion head;
• 3-4 cloves of garlic;
• Carnation;
• horseradish root;
• allspice peas;
• horseradish leaves;
• Dill;
• currant leaves.

The ingredients are listed per 3 liter can. Do not be confused by the vinegar on the list: it is needed so that quick preservation does not "explode". It will not spoil the taste at all, since we add a minimum of it.

Cooking begins in the same way as the traditional recipe calls for - with soaking the fruit. After that, they are washed and the tips cut off. You can put ingredients in a sterilized jar. An onion, cut into four parts, cloves of garlic, spices and herbs are sent to the bottom. We put cucumbers tightly, fill them with boiling water. After ten minutes, pour the liquid into a saucepan, add sugar and salt, bring the brine to a boil.

Now we pour the liquid into the jars. Pour a teaspoon of vinegar into each on top and roll up immediately. We put the cans upside down, wrapping them in a blanket, and after cooling down we send them to the pantry. In winter, cucumbers can be served with pride: the delicious canning will not leave anyone indifferent, and they will awaken your appetite even when you look at the photo.

Cold method: cucumbers "a la barrel"

Even if you do not have the opportunity to store a barrel of cucumbers at home, we are ready to please you: there is a simple recipe for pickling cucumbers in a cold way, which can be done in an ordinary apartment. These pickles cook quickly, but you need to store them in a cool place. If you don't have a basement, then you can just put a couple of cans in the refrigerator.

First, let's prepare the ingredients. For 2 kg of cucumbers, you need to take a couple of dill umbrellas, a few black currant and cherry leaves, a clove of garlic and horseradish root. From spices you need peppercorns, salt - 75 g. In addition, the recipe includes vodka, which acts as a preservative. We take 1.5 liters of water in a 3-liter jar.

No festive meal is complete without crispy and aromatic pickles

Washed fresh fruits are poured over with boiling water, then soaked for a couple of hours in cold water. After that, it remains to put the vegetables in jars, adding spices and herbs between the layers of cucumbers. Now we fill everything with cold brine, pouring 2 tbsp into each jar. l. vodka, and close with plastic lids. After a couple of days, the cucumbers will reach their condition, and you can store them as long as this excellent cucumber snack is enough - as a rule, the home-grown ones "condemn" it very quickly.

If you still have any questions, you can watch the video of the process of making pickles and get to work.

The preparation made in this way for the winter in the photo will look very beautiful - the vegetables remain green, as if freshly picked.

At the same time, they acquire a pleasant taste and aroma that awakens a brutal appetite.

Pickled cucumbers (in cold water)

Simple pickled cucumbers

These delicious pickles can be eaten right away, when they are slightly salted - lightly salted, and you can prepare jars of cucumbers for the winter - by putting them in a refrigerator or cold cellar for long-term storage. Then in winter you will have delicious pickles.

Cucumbers are poured with cold water, stand under plastic lids and infused warm until the brine becomes cloudy. The use of cold water for pickling is convenient for those who harvest cucumbers for the winter in the country, where there is no hot water and conditions for canning. This simple recipe has been salting cucumbers for decades. They are very fond of them at home.

This recipe for pickling cucumbers is very convenient, when there are a lot of cucumbers, you can close many jars at once and eat 1 lightly salted, and send the rest to a cold place before winter.

What is needed based on a 3-liter jar

• Cucumbers (how many will be included);
• Horseradish root - 1 root 5-10 cm long;
• Tarragon (tarragon) - 1-2 branches;
• Dill - 1/2 bunch;
• Garlic - 1 head;
• Currant or cherry leaves - 3 pieces;
• Brine - 1.5 liters for a 3-liter jar (but it is better to prepare 2 liters of brine, just in case, suddenly there will be a sludge or sediment).

The proportions of brine for pickling cucumbers

The ratio of water and salt: 1 liter for 70 g of salt (this is 2 tablespoons with a top).

The salt for the brine should be without additives, ordinary.

Cucumbers soaked in water before pickling

How to pickle cucumbers with a simple ambassador

Prepare cucumbers, herbs and pickling jars

• Wash the cucumbers and soak for 3-4 hours in cold water.
• Rinse three-liter jars well with baking soda or dish detergent and rinse thoroughly, then pour boiling water over them.
• Rinse and chop the greens. Horseradish, peel and cut into shavings. Peel and mash the garlic or cut into small pieces.

Put cucumbers with spices in jars

The order of laying cucumbers in jars: put horseradish and 2/3 greens and garlic on the bottom. The first layer of cucumbers. A little greens and garlic and again a layer of cucumbers. When all the cucumbers have entered the jar, cover them with the remnants of herbs and garlic.

Prepare cucumber pickle

• Pour tap water or spring water ( we agreed that we will prepare a 3-liter jar of brine with a margin, so we need to take 2 liters of water). Stir the salt well in water (4 heaped tablespoons for 2 liters of water) and let stand. Do not pour the sediment at the bottom into the cucumbers (discard the sediment).

Close jars of cucumbers

• Pour pickle over the cucumbers.
• Cut a circle out of white paper (sized to fit into the neck of the can). Put a piece of paper on top of the cucumbers. Later, mold will collect on it, which we will remove.
• Close the jar with a clean, tight plastic lid steamed in boiling water (and the germs are killed and the lid expands for a while, and then, after cooling down, tightly and hermetically squeezes the glass, sealing the jar).
• Turn the jar upside down and let it stand upside down for 12 hours at room temperature. Then return to its original position and wait until the brine becomes cloudy.

Ready-made jars with clouded (salted) cucumbers, which were moved to the refrigerator for storage

Putting spices in jars
I put a piece of horseradish leaf, cherry leaf, currant, tarragon, garlic, dill, hot pepper, thyme, cloves, black peppercorns and bay leaf
Filling cucumbers with cans

Cucumber jars before pouring with brine

Cover the cucumbers with a piece of paper
Now you need to cover the jars with hot plastic lids.
Turned upside down

Pickling of cucumbers in the first 12 hours takes place in inverted jars.

Salt cucumbers