How to pickle cucumbers using simple salting for the winter. Cold pickling of cucumbers with vodka

Pickles are an indispensable component of such favorite dishes as solyanka, rassolnik and others. Therefore, any housewife should prepare several jars of such pickling.

Cucumbers can be picked large or small, but the most delicious when pickled are small, hard fruits. Pickling cucumbers for the winter, like pickling, is the simplest and least troublesome task.

Mineral water with gas allows the fruits to receive a lot of oxygen, which has a beneficial effect on the pickling process. The fruits are completely salted, but they turn out crispy and tender. The taste of such preparations will not be pronounced and will appeal to all pickle lovers. For such a preparation, you will not need to stand at the stove for hours and cook. This pickling of cucumbers without vinegar for the winter, like this, is suitable for any occasion.

Required ingredients:

Cucumbers – 0.5 kilograms;
Mineral sparkling water – 330 milliliters;
Garlic – 5 small cloves;
Salt – level tablespoon;
Dill – 1 bunch;
Black or red currant leaves - 5-7 pieces.

How to quickly salt cucumbers:

Wash the gherkins, cut off the tails on both sides;
We peel the garlic and place it in pre-prepared jars; they need to be sterilized in a convenient way;
Rinse the greens well and place them on the bottom of the jar for preparing the garlic;
Now you can put the cucumbers in jars, pour salt on top;
The jar must be filled with sparkling water, covered with gauze and left to infuse for 8-9 hours; it is best to make the preparation in the evening and leave to infuse overnight, and continue cooking in the morning;
After this, you can close the jars with tight plastic lids and store them in cool place or refrigerator.

How to salt cucumbers with simple salting

The ingredients for this recipe are designed for pickling one three-liter jar cucumbers If you need to prepare several jars, then the ingredients should be increased accordingly. This recipe is classic and proven by more than one housewife; the cucumbers turn out tasty and moderately salty, just like.

Required ingredients:

Small cucumbers – 1.5-2 kg;
Leaves of any currant - 5 pieces;
Cherry leaves – 5 pieces;
Horseradish leaves - 2 large leaves;
Fresh garlic – 3-5 cloves;
Fresh dill – 1 bunch;
Water – 1 liter;
Rock salt - about 2 tbsp. heaped spoons;
Sugar – 1-2 tbsp. spoons.

How to pickle cucumbers - recipe:

Wash the cucumbers, cut off the stems and soak in boiled water cold water for about 3-4 hours;
Containers for preparations must be sterilized so that the vegetables do not spoil during storage; this is easiest to do using steam or an oven;
The lids are also sterilized by placing them in boiling water and holding them there for about 10 minutes;
Sort the greens, rinse;
All the greens need to be placed on the bottom of the jar, but the horseradish leaves must be left;
Place cucumbers in a container and pour brine on top; for it you need to mix cold water, salt and sugar;
Place horseradish leaves on top of the cucumbers and roll up with sterilized lids;
The fruits will gain flavor and be salted in about 1 month.

How to salt cucumbers for the winter

You can add various seasonings and herbs to these cucumbers, it depends on your taste. But the most suitable ingredients are peppercorns, bay leaves, horseradish leaves, garlic, dill. It is these seasonings that are usually added to salted vegetables. The most basic and convenient recipe- This is pickling cucumbers in jars.

Required ingredients:

Fresh small cucumbers - about 1 kilogram;
Rock salt – 3 tbsp. spoons;
Black pepper – 5 peas;
Laurel – 2 leaves;
Currant leaves - 3 pieces;
Garlic cloves – 5 pieces;
Fresh dill – 1 bunch;
Tarragon - 1 bunch;
Large horseradish leaves - 1/3 of a leaf.

How to salt cucumbers - recipe:

Cucumbers must be selected from certain varieties intended for pickling; other varieties are not suitable for long-term storage; wash the fruits, place them in cold water, leave to steep in it for at least three hours, but it is better to increase the time to 5-8 hours, so the fruits they will be saturated with enough water and will not take a lot of brine from the jar;
It is necessary to place herbs and spices in prepared jars;
Now you can prepare a solution for pickling, dissolve the salt in water;
Fill the jars completely with brine and close with tight plastic lids; before closing the jar, the lid must be kept in boiling water for a few seconds.

How to deliciously salt spicy cucumbers

For festive table You can prepare a large number of preparations in advance that will serve as snacks. Therefore, spicy cucumbers must be prepared. They can be served with various hot dishes and side dishes, and can also be used as a snack. Gives them spiciness unusual taste and saturation. In addition, this recipe will come in handy not only for small fruits, but also for large ones; they will subsequently be cut into convenient pieces.

Required ingredients:

Cucumbers – 1 kilogram;
Black currant leaves - 10 pieces;
Parsley – 10 sprigs;
Dill – 30 grams;
Red hot pepper– 1 small pod;
Peppercorns – 3 pieces;
Garlic – 1 large head;
Rock salt - three tablespoons;
Water – 1000 milliliters.

How to pickle cucumbers for the winter:

For this recipe it is best to take enamel pan large size and salt the vegetables in it; put a small part of the seasonings at the bottom of the container;
Wash the cucumbers, cut off the stems and cut into small slices;
Peel the garlic, chop finely, grate or pass through a garlic press;
Mix the chopped fruits with the remaining herbs and seasonings and place in a saucepan;
In the meantime, you can cook the brine; it is boiled from water with the addition of salt;
When the brine is ready, they need to pour the fruits into the pans, the liquid should completely hide the pulp;
Place on the pulp large dish and put pressure on it;
The pulp should be left in the room for 10-15 days, it is advisable to cover the pan with gauze or a thin cloth;
After this time is up, you can transfer the fruits into sterilized jars, fill them with brine and cover them with lids;
The finished workpieces are left for a little while room temperature and only then removed for long-term storage.

How to pickle cucumbers in jars

Not so long ago, housewives salted vegetables in barrels; other containers were not very common. But now everything more housewives prefers glass jars, which is precisely wooden barrel helps you get the most delicious cucumbers. In addition, in such a container you can salt a large number of vegetables at one time. Well, if you don’t need that many vegetables, you can simply prepare only a small part of them.

Required ingredients:

Cucumbers – 100 kilograms;
Fresh garlic – 300 grams;
Umbrellas and dill seeds – 3 kilograms;
Fresh horseradish root – 0.5 kilograms;
Black currant leaves – 1 kg;
Coarse rock salt – 800-1000 grams.

How to pickle cucumbers in jars for the winter:

Wash the cucumbers, remove the stems, but you can leave the stems;
Wash, peel, and prepare all the spices and herbs for use; the garlic can be cut a little, or left in whole cloves;
Place 1/3 of all prepared spices on the bottom of the container;
Then distribute the fruits over the spices; it is important that there is not a large distance between the fruits, so they are compacted a little;
Then 1/3 of the total mass of spices is laid out again;
Then the fruits are laid again;
Cover everything on top with the remaining spices;
From water and salt you need to prepare saline solution, for this, take cold water and pour it into a container with pulp;
Place a large plate or a special wooden circle on top of it all, and put heavy pressure on top;
After some time, the fruits will be saturated with saline solution and become salted.

Pickled cucumbers with apples

Prepared cucumbers can be combined with other vegetables, even fruits. For example, you can add a small amount of apples to pickles. In this case, the apples will also be salted and will turn out very delicious snack. With such fruits you can cook the most variety of dishes or just to enjoy during the winter.

Required ingredients:

Cucumbers – 1 kilogram;
Sour green apples – 0.5 kilograms;
Schisandra leaves – 8-10 pieces;
Salt – 50 grams;
Granulated sugar – 50 grams;
Water – approximately 1 liter.

How to pickle cucumbers quickly:

It’s easy enough to wash the cucumbers; you can cut off the stems, but this is not at all necessary;
Wash the apples, cut into slices, remove the core; if the container allows, you can leave the apples whole, they will also be salted;
Schisandra leaves need to be washed well, there is no need to cut the leaves, they will be used whole;
First you need to cook the brine from water, sugar and salt;
In the meantime, while the saline solution is boiling, you can start putting the fruits into jars, don’t forget to add lemongrass leaves to them;
When everything is laid out, you need to fill them with brine, cover with lids and leave for about 5 minutes;
Then pour the brine from the jars back into the pan, put it on the stove and boil;
Pour the solution into the jars again and leave for 5 minutes;
Only after this can the workpieces be closed with lids and rolled up;
Such a blank should be stored in a cool, and preferably dark, place, only in this case can the housewife be sure that the twist will be stored for a long time.

When making preparations, you can use various spices, and you can store them in different containers, but this will not greatly affect the final result if a decent recipe was initially chosen. It must be used the right ingredients and their ratio must be correctly calculated.

Step-by-step recipe with photos and videos

There are many recipes for preparing cucumbers for the winter, but I want to choose the simplest, fastest one, especially if we have a lot of cucumbers, and they all need to be processed and preserved. This recipe makes pickling cucumbers for the winter as easy as shelling pears. We will not need to pour boiling water over the fruits and sterilize them, as in. There's only one thing necessary condition: Our jars should be stored in a cellar or refrigerator.

I remember that I mastered this particular recipe for preparing cucumbers without sterilization in childhood, when I really wanted to help my mother preserve. And now my granddaughter helps me. She is only three years old, but she remembers how many leaves to put in a jar and enjoys spending time with me in the kitchen. In general, as I already said, pickling cucumbers for the winter is as easy as shelling pears!

Before cooking, soak the cucumbers in cold water for 3-4 hours, especially if they were collected in advance. This will give them freshness and finished form the fruits will be crispy.

In cleanly washed and sterilized jars put peppercorns, allspice, bay leaf and garlic. If the garlic cloves are large, you can cut them.

Place the cucumbers in the jar, trying to make the most of the space. We put large cucumbers on the bottom, and smaller ones on the top. Place currant, cherry and horseradish leaves in the free space. You can put dill inflorescences on top.

This way we fill all the jars.

Let's prepare the brine. On liter jar we need 1 tablespoon of rock salt. Dissolve salt in water, boil and cool. It is good to use spring or well water; it does not need to be boiled.

Pour the brine into a jar.

Let's calculate required quantity water and salt for all jars. Let's fill it up.

That's it. We close the jars with lids and immediately put them in the refrigerator. It couldn't be easier! Pickling cucumbers for the winter is completed.

The cucumbers will be salted in about a month. Bon appetit!

Simply salted cucumbers (in cold water)

Simply salted cucumbers

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

Cucumbers are poured cold water, stand under plastic covers and infuse in a warm place until the brine becomes cloudy. Using cold water for pickling is convenient for those who prepare cucumbers for the winter in a country house where there is no hot water and conditions for canning. That's why simple recipe I've been pickling cucumbers for decades. They are very popular in our 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 until winter.

What is needed for a 3 liter jar?

Cucumbers (as many will go in);
Horseradish root – 1 root 5-10 cm long;
Tarragon (tarragon) – 1-2 sprigs;
Dill – 1/2 bunch;
Garlic – 1 head;
Currant or cherry leaves - 3 pieces;
Brine - 1.5 liters per 3 liter jar (but it is better to prepare 2 liters of brine, just in case it suddenly spills or there is sediment).

Brine proportions for pickling cucumbers

Water to salt ratio: 1 liter per 70 g of salt (this is 2 tablespoons with top).

Salt for brine should be without additives, ordinary.

Cucumbers soaked in water before pickling

How to pickle cucumbers using simple salting

Prepare cucumbers, herbs and jars for pickling

Wash the cucumbers and soak for 3-4 hours in cold water.
Rinse three-liter jars well with baking soda or detergent for dishes and rinse thoroughly. Then pour boiling water over it.
Wash and chop the greens. Peel the horseradish and cut into shavings. Peel the garlic and mash or cut into small pieces.

Place the spiced cucumbers in jars

Procedure for placing cucumbers in jars: Put horseradish and 2/3 of herbs and garlic on the bottom. The first layer of cucumbers. A little greenery and garlic and another layer of cucumbers. When all the cucumbers have entered the jar, add the remaining herbs and garlic.

Prepare brine for cucumbers

Pour tap water or spring water into the pan ( we agreed that we would prepare a 3-liter jar of brine with a reserve, so we need to take 2 liters of water). Mix the salt well in the water (4 heaped tablespoons per 2 liters of water) and let it settle. Do not pour the sediment that forms at the bottom into the cucumbers (discard the sediment).

Close up jars of cucumbers

Pour brine over the cucumbers.
Cut a circle out of white paper (sized to fit into the neck of the jar). Place the paper on top of the cucumbers. Mold will subsequently collect on it, which we will remove.
Close the jar with a clean, tight seal plastic cover, steamed in boiling water (and the microbes are killed and the lid expands for a while, and then, when it cools down, it presses the glass tightly and hermetically, 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 cloudy (pickled) cucumbers, which were moved to the refrigerator for storage

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

Jars with cucumbers before filling with brine

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

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

Salting cucumbers

Cold pickled cucumbers, pickled for the winter in jars

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IN this recipe We will talk about how to pickle cucumbers using a cold method under a nylon lid. Salting can occur in two ways: cold and hot. Each of them is good in its own way, but cold has a number of advantages: you can completely do without boiling water, constant heating of water, cooking and sterilization, and the vegetables turn out juicy and very tasty. In just a few simple steps you can get a very high quality result.

Recipe for cold pickled cucumbers

To begin the preservation process, you need to stock up on jars of suitable size and nylon covers. You can also take metal lids, however, in this case, you should prepare for possible consequences— corrosion of the metal lids outside and inside the can.

What we need for the preparation:

cucumbers;
washed and dried jars of appropriate size;
polyethylene covers;
cold water (not tap);
for pouring per liter of water - 2 tbsp. l. salt.
a few horseradish leaves;
dill;
black peppercorns;
peeled garlic;
Chile;
mustard (dry);
If you want crispy cucumbers, you should take an oak leaf.

Conservation:

It is highly recommended to add enough salt. Lack of salt provokes growth
bacteria, which causes the fruits to be too soft and not as tasty. Currant leaves cannot be added to pickles! They often contribute to the formation of mold.

Leave the prepared vegetables soaked in cold water for 3-5 hours (if they are store-bought, it is better for 6-8). This is how they recruit required quantity water and will not remove it from the brine, and the amount of liquid in the jar will remain optimal. Next, you should wash the vegetables under clean running water.
Wash jars and lids thoroughly. They do not need to be sterilized, but it is recommended to pour boiling water over them.
Place cucumbers in jars, add greens in the required quantity.
At this stage, seasonings that should be used are garlic, chili pepper and mustard. For a 3-liter jar you will need approximately 4-6 cloves of garlic, tsp. mustard and chili pepper.
Fill a separate pan with a liter of water and pour 2 tbsp into it. l. coarse salt(for a jar of 3 liters of water, about 1.5 liters are required, and you need to add 3 tablespoons of salt). Mix carefully and let stand. If there is thick salt left, it is better not to pour it into the jar. Next, the jars should be filled to the neck, covered with plastic lids and left in a cool place.
About twice a week you need to check the preservation for mold formation on cucumbers not covered with brine. All of them must be completely filled with brine! If there is too little of it, you can add it to the very edge of the jar (per liter of water - 2 tablespoons of salt).
Fermentation is normal. Don't worry about this. If foam appears or the brine itself becomes cloudy, this will pass over time. The colder the place in which the pickles will be stored, the slower the fermentation will occur. If the brine begins to leak out of the jars, place something underneath them. The process should last 30-45 days.

The most common way to preserve vegetables is salting and fermentation. Thanks to lactic acid, which is formed during the fermentation process, vegetables are preserved for a long time, because this acid kills pathogens that cause food spoilage. They are used on an industrial scale, but you can salt food yourself in ordinary glass jars. method is one of the fastest and best methods for preserving vegetables.

Almost all fruits are suitable for pickling. Fruits for pickling must be fresh, without damage. It is best to use medium to small sized fruits. Before placing in a jar, the cucumbers are washed to remove dirt and soaked briefly. Spices are always placed on the bottom first, and only then cucumbers; spices are also placed on top. They use dill, horseradish leaves and roots, garlic, various types pepper, tarragon leaves, currants and cherry leaves. All herbs washed and placed on the bottom of a sterilized jar. Then the cucumbers are laid and filled with pre-prepared brine. Ready jars of cucumbers are stored in cool rooms. If it was used this way, then such a product will be ready in a short amount of time and will be stored for a long time. If you follow cucumbers and temperature regime storage, you can save vegetables for long time.

Cold pickling of cucumbers. Ingredients and recipes

Recipe 1

ten kilograms of cucumbers;
dill - three hundred grams;
horseradish root - fifty grams;
forty grams of garlic;
ten grams of capsicum;
two hundred grams of currant leaf;
five liters of water;
four hundred grams of salt.

Spices are placed at the bottom of a sterilized jar, then cucumbers and then spices again. Prepare a brine from water and salt, fill the jar to the brim, close the lid and sterilize again.

Recipe 2

ten kilograms of cucumbers;
three hundred grams of dill;
fifty grams of horseradish root;
ten grams of peppercorns;
five liters of water;
four hundred grams of salt.

Cucumbers are prepared in the same way as in the previous recipe.

Cold pickling of cucumbers quick recipe

small cucumbers - one kilogram;
one heaped spoon of salt;
half a spoon of sugar;
garlic to taste;
dill greens;
other seasonings.

We wash the cucumbers, dry them with a towel and cut off the ends. We place them in a plastic bag and add salt, a few tablespoons of sugar, dill and other seasonings, and chopped garlic. We tie the bag, shake it well and put it in the refrigerator for two days. After two days you can eat it.

Methods for pickling cucumbers exist in large quantities, everyone chooses a recipe to their own taste. Some people like to use recipes tested by their grandmothers, and some like to constantly try something new, so let's present a few more recipes for pickling cucumbers.

Crispy cucumbers recipe

For the brine:

For a liter of water, two large spoons of salt.

For a three liter jar:

two cloves of garlic;
cucumbers;
cherry, currant, horseradish leaves;
dill greens.

Wash the cucumbers and soak in plenty of water for four hours. Then we put spices in jars, then cucumbers, fill them with brine and place them in a cool place. When the plastic lids swell, open them slightly for a day to let out the air. Then we close the jars and store them in the refrigerator.

Mom's recipe cucumbers

Various spices are placed at the bottom of the jar, then we put cucumbers and fill with pre-prepared brine. Prepare the brine as follows: take three full tablespoons of salt and sugar per liter of water, stir and add one spoon of 70% vinegar. Bring to a boil, but do not boil, pour the marinade into jars and pasteurize for seven minutes, then close the jars with lids and cool.

Pickling cucumbers for the winter is another way to save money from family budget. After all, thanks to them you will be able to cook delicious salads and snacks, as well as first and second hot courses, without spending a lot of money.