How to pickle cucumbers? Delicious recipes. Pickled Cucumbers: My Grandma's Recipe (The Cold Way)

Who doesn't love pickled crispy cucumbers! If you follow some simple salting rules, even the most common cucumber recipe will turn them into an appetizing and tasty treat.

There are two ways to pickle cucumbers: cold and hot.

Their only difference is that vegetables in one case are poured with cold water, in the other - with boiling water.

There are certain nuances of harvesting lightly salted and pickled cucumbers, which must be carried out regardless of the pickling method.

When salting, follow the general rules:

Cucumbers are recommended to be salted on the day of harvest, until the vegetables have lost their elastic structure and become soft. Ignoring this rule can lead to the loss of a characteristic crunch.
It is better to salt fruits of different sizes separately so that the marinade evenly soaks each vegetable.
The preparation of brine requires specially prepared water. It should be filtered, and ideally from a well or spring.
To make cucumbers pleasantly crunchy, they must be soaked in cold water for 2.5 - 3 hours.
Any container that is used for salting must be carefully prepared:

wash glass jars with gruel of baking soda and steam;
Rinse the barrel thoroughly until the water is clear of sawdust and the characteristic smell disappears. Next, it needs to be filled with water and kept for several days so that it dries out, and small cracks and gaps disappear. Rinse with a solution of soda - 1 teaspoon per 2 liters. water;

Attention: barrel preparation should begin a few weeks before harvest.

a bucket or pan is better to use enameled ones. They are pre-washed with hot water and baking soda, which must be poured onto a damp sponge and rubbed the inner walls of the container and the lid.

Leaves of fruit trees and shrubs, such as cherry and currant, should be added to the usual spices. Oak leaves are indispensable in the preparation of cucumbers, which give a tart taste and aroma.
Spices should be distributed evenly over the entire area of the container. To do this, the recommended amount of seasoning should be approximately divided into 3 equal portions. The first part is laid on the bottom, the second in the middle, the third, the last - on top of all the cucumbers, just before pouring.
It is necessary to store pickled vegetables in a cool place where the temperature varies from - 1 to + 4 degrees Celsius. It can be a refrigerator or a basement.

Cold ways of pickling cucumbers

Interestingly, the advantage of cold salting is the absence of any preservatives and vinegar in the filling, which are used in the hot method.

1 way

Ingredients:

Cucumbers are selected according to the capacity of the container, provided that they fit snugly against each other.

Spices for a 3 liter jar:

hot pepper - 1 pc.;
garlic - 6 medium cloves;
dill - 3 umbrellas or 3 teaspoons of dry herbs;
black pepper - 10 peas;
leaves - 3 cherry and 2 oak;
table mustard powder - 1 teaspoon.

Brine: 0.5 l. water 1 tbsp. a spoonful of table salt.

Cooking process:

We divide the spices into 3 equal parts. We put one part on the bottom of the jar.
Lay the cucumbers vertically so that they are close to each other.
After filling the jar to the middle, lay out the second part of the spices.
Having tightly packed all the fruits to the top, pour in the remaining seasoning and mustard.
Fill the cucumbers with brine, cover with gauze and leave at room temperature for 1.5 - 2 days until they ferment.
Next, drain the brine, boil it and cool.
Pour the resulting solution back into the jar and close the nylon lid.

It is better to store such a product in a cool place, so cucumbers will retain their taste for longer.

2 way

The simplest and easiest cooking method, the only drawback of such cucumbers is a short shelf life. This method for harvesting cucumbers for the winter is not suitable - cucumbers after such pickling will be ready in a couple of days and are intended for consumption immediately.

Ingredients:

cucumbers - 1 kg .;
table salt - 2 tbsp. spoons;
garlic - 4 cloves;
fresh dill - 1 bunch;
black pepper - 5 peas.

Cooking steps:

Rinse the cucumbers in cold water and cut off the ends on both sides.
We put the prepared cucumbers in a tight bag, sprinkle with salt and mix thoroughly.
Cut each clove of garlic in half and crush with a special crusher or the surface of a knife.
We send garlic, chopped dill and pepper to cucumbers and mix.
We stand at room temperature for 2.5 - 3 hours.

Cucumbers of such salting are stored in the refrigerator for 5 days.

3 way

"Grandma's way", in a tub or in a barrel. In the modern world, this salting method is not for the lazy. Minus - in a large number of fruits for pickling.

In today's issue, we continue the theme of preparations for the winter. Previously, we considered . Crispy cucumbers!

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

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

For pickling cucumbers according to this recipe, you need to take:

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

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

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

Now we take cucumbers and put them tightly in a jar. Now boil water and pour cucumbers with it. We keep them in boiling water for 10 minutes, drain the water, boil again, pour it and keep it the same for 10 minutes.

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

As soon as the jars have cooled, we remove them for storage.

Salt cucumbers in a cold way

Pickling cucumbers in a cold way is good first of all for those who take up such a thing for the first time. Here you can not roll up the jars, but close them with plastic lids.

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

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

My greens, cut it coarsely. We clean the garlic and put it all at the bottom of the jar

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

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

Pickling cucumbers with citric acid in a 3 liter jar

for a 3 liter jar we need:

cucumbers - 2 kg
horseradish leaf - 1 pc.
garlic - 4 cloves
bay leaf - 2 pcs
dill

brine for 1.5 liters of water:

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

Wash the cucumbers well and cut off the tips on both sides. We put greens, garlic, spices in a jar and tightly lay cucumbers. Fill with bottled water and leave for 15 minutes. Then we drain.

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

Salt cucumbers in their own juice

Wash cucumbers for pickling, dry, peel garlic. We choose large cucumbers and three of them on a grater.

We take a jar and put spices on the bottom. Dill, garlic, pour a tablespoon of salt and add some grated cucumbers.

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

At the very top we put grated cucumbers, a spoonful of salt, a clove of garlic and close with a leaf of horseradish.

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

How to salt cucumbers with simple salting (regular recipe)

This is an easy pickle recipe for beginners.

Take the following ingredients:

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

We prepare everything you need for salting. My cucumbers and cut off the tips on both sides.

We take a three-liter jar, put horseradish leaves on the bottom, you can also put currants. Next, put the dill, garlic and lay the cucumbers tightly.

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

After this time, pour the brine into the pan, boil and pour hot back. We roll up the lid and remove to cool.

Everything, our pickle is ready.

Even more recipes:

Pickling cucumbers - there is nothing easier, someone who has never tried to do this will think. In fact, this popular snack requires both talent and flair. But if you know some rules and tricks, choose good cucumbers and find crystal clear water, then in the end the jar will end up with the best cucumbers in the world.

Choosing cucumbers

Quality cucumbers are the basis of success. The best ones are the ones you grow yourself. But those bought on the market are quite suitable if you choose them correctly.

Cucumbers should be small, in which case they will fit well in a jar. Small, young cucumbers have the best, sweetest taste. There are usually no voids inside them - therefore, such cucumbers will crunch.
The skin should not be smooth, with pimples and black spikes. Smooth skin, white spikes - these are cucumbers for salads.
To the touch, the cucumbers should be firm, not too dark, the light part should not be yellowish.
The right cucumbers for pickling should not be bitter (!), So it's better to try them when buying. Taste the darkest part of the cucumber, you can just chew on the skin.
The skin should be thick. Then the cucumbers will turn out crispy.

Water

If there is good water, then the taste of pickles will be excellent. Verified by personal experience. Salting according to the same recipe in spring water and in city water gives completely different results. And the "urban" are much worse.

Therefore, the best thing is good clean well water (of course, you must be sure that it can be drunk, the metal content is not exceeded there, now you can easily analyze your water from a well or well).

If spring water is not available, then it is better to pickle cucumbers in good bottled water. Or filter water from the tap, boil it, you can still insist it on silver or copper - they purify and improve the taste of water.

Soak?

Yes. Necessarily. At least 2-3 hours. Better half a day. Then the cucumbers will become more elastic and strong. It is often said that cucumbers taken from the garden do not need to be soaked, but this is not so.

Spices

Each housewife has her own recipe. Someone uses allspice, and someone only black, someone adds mustard seeds, someone - clove buds ... The classic set is as follows: currant leaves, horseradish leaves, dill umbrellas, peppercorns. Add oak, cherry leaves, currant berries, garlic, mustard, pieces of horseradish root, celery and dill, mint, tarragon, lovage, basil (a little), cumin, coriander and so on ...

The leaves should be cut rather large, put in jars and put cucumbers on top, cover with lids, so that there is air access. And leave them to soak in the spicy spirit for two hours.

Tableware

Before laying cucumbers, glass jars should be soaked in a solution of soda, then washed very thoroughly with warm water and soap. Rinse thoroughly and pour over with boiling water. Dry.

For sterilization, jars can be calcined in the oven at a temperature of 110 degrees. Or boil them together with lids for 10-15 minutes. Lids are sterilized only in boiling water.

Cucumber bookmark

Recipe Large cucumbers are placed on the bottom, if they are very large, then vertically. Top with small cucumbers. All cucumbers are laid as close as possible to each other. Spices are placed on the bottom, you can put them between the layers of cucumbers. After pouring the brine, cucumbers should be covered with currant and horseradish leaves.

Salt

Rock salt is the best. It gives the richest and fullest taste. From another salt, winter blanks can explode. Therefore, it is not recommended to take extra or iodized. Another danger from fine salt: cucumbers can become soft.

50-60 g of salt is usually put into 1 liter of water. This is about 2-2.5 tbsp. salt. The brine can be cold or hot. If vinegar is used, then hot is a must, but then you get already pickled cucumbers.

hot way

Dissolve the salt in boiling water, add a few chopped stalks of dill and horseradish to the brine, you can take a couple of oak leaves, boil for a few minutes and pour the cucumbers with the brine. Leave unrolled for a week. Then add brine and roll up.

cold way

Such cucumbers should be stored in a cellar or in a refrigerator, if in a warm apartment they will swell and explode. The method is simple: put cucumbers together with spices in jars. Stir salt in cold water, pour cucumbers with brine. Close the jars with plastic lids heated in hot water (so that when they cool they sit very tightly on the jar). Cucumbers will pickle in about a month.

Hello dear readers. Today we will consider different recipes for pickling cucumbers, both for the winter and quick cooking in haste. Some of these recipes are already on our blog, but I will show them to you anyway. We will try to make this article a small encyclopedia that will help you decide on the preparations of cucumbers. But we will not start with recipes, but with simple tips that I heard from my parents since childhood, and which I myself have already learned from personal experience.

The content of the article:
1. Tips and secrets from the practice

cucumbers

The choice of cucumbers must be approached responsibly. The taste, appearance and duration of storage will depend on this. Not every cucumber is suitable for harvesting for the winter.

Our parents always tried to close the Nezhinsky cucumbers. But time does not stand still, and now you can already find dozens of varieties of cucumbers that are in no way inferior in taste and characteristics to the Nezhinsky variety.

Most, including our parents, recommend using cucumbers with pimples, justifying this with the experience of past generations. Such blanks last longer, taste better, and crunch. But now pimples are no longer an indicator. More will depend on the variety and how the cucumbers are grown.

You should pay attention to the color of the pimples, the darker the ending, the better. White endings are common in salad cucumbers, as is the smooth skin.

Always soak cucumbers before canning or pickling. This will help to better wash them, make them elastic, and remove nitrates from the fruit. It is advisable to take fresh and seasonal (local) cucumbers. Especially if you are preparing for the winter. If earth remains on the fruits, then such cucumbers will not stand.

Before buying, ask if this variety of cucumbers can be salted, and specify exactly about long-term storage. Most varieties are suitable for lightly salted cucumbers, and many times less for storage for the winter.

Try cucumbers before you buy. It is necessary to try from the dark side, from the side of the stem. They should not be bitter, a little tart, and ideally a little sweet.

The size of the cucumbers does not matter much. Small fruits can be salted in jars, and large ones in barrels. If you cook salted cucumbers, then take the same size, if for the winter, then you can use a different size.

This recipe is more suitable for residents of houses or for those who have a basement for storage. To taste, they are almost the same as in banks.

Cucumbers are your bucket
Horseradish root and leaves - 2 - 3 roots
Dill umbrellas - 3 - 5 pcs
Cherry leaves - 4-5 pieces
Currant leaves - 4-5 pieces
Oak leaves - 4-5 pieces
Garlic - 3 heads
Salt - 10 tbsp. spoons with a slide (for 5 liters of water about 300 - 350 gr.)

Recipe:

1. First of all, we prepare the ingredients. Soak cucumbers for 2 hours. Peel the garlic. Wash all greens. We used to throw it into a bowl of cucumbers too. Particular attention to the roots of horseradish, they should not be left with earth.

2. Put about 1/3 - 1/2 of all ingredients at the bottom. Lay out the cucumbers. Add remaining ingredients between cucumbers. We cover the cucumbers with horseradish leaves.

3. Dissolve salt in water and pour cucumbers. The water should completely cover the cucumbers.

4. We send to a cold place for storage.

Such cucumbers are ready no earlier than in 2 - 3 weeks. They can stand in a barrel or bucket until the very spring, sometimes even until the beginning of summer.

Cucumbers in a plastic bottle video

Salted cucumbers

Sometimes you want delicious sour cucumbers, but there is no time to wait. These recipes for quick lightly salted cucumbers will help you with this. You can of course make them according to the recipe that is described above, I will not re-paint it. But it takes a long time, and it can be faster.

Quick lightly salted cucumbers on mineral water

The ingredients are almost like for the winter, only according to this recipe they will be ready the next day.

1 kg. young cucumbers
1 liter of mineral water
2 tbsp. small heaping tablespoons of salt
3-4 garlic cloves
dill umbels or bunch of green dill

Cooking:

1. Let's start cooking as always with the preparation of the ingredients. We wash the dill, peel and cut the garlic into plates, wash the cucumbers (do not forget about soaking) and cut off their asses. For even quick pickling, we prick the cucumbers with a fork so that the brine penetrates the skin faster, but this is already if you are in a hurry to try pickled cucumbers.

2. Place garlic and dill in a clean jar, cucumbers on top.

3. Dissolve salt in mineral water. To do this, we poured water into a jar, but you can also in a bottle. Pour water into a jar and leave at room temperature for one day.

4. After a day, we remove the cucumbers in the refrigerator. But they are the most delicious, lightly salted on the first day. Therefore, we usually guess by the arrival of guests, or by the desire to enjoy delicious cucumbers.

You can see how we made them for the first time

This is one of the fastest pickled cucumber recipes. It will take only one night for the cucumbers to be ready. Another advantage of this recipe is that it is prepared without water, so to speak, dry salting.

Cucumbers - 1 kg.
Garlic - 3 cloves
Dill - one small bunch
Salt - 1 teaspoon (largely heaped)

Recipe:

1. My dill and cucumbers. Cucumbers cut into 4 parts, cutting off the asses. Finely chop the dill. We clean the garlic and chop it too. We did it on a cutting board, pressing it with a knife blade and chopping it into small pieces.

2. We put all this in a tight plastic bag. Seal the bag and shake everything well. We put it all in the refrigerator for 12 - 16 hours. It is advisable to periodically shake the bag, so the cucumbers will be ready faster and the salting will be more even.

3. After 12 - 16 hours, you can already try cucumbers, or even earlier. Very fragrant and tasty salted cucumbers are obtained. We then transfer them to a plastic tray and put them in the refrigerator again.

What I like is the speed of preparation and the fragrant taste. Moreover, such cucumbers do not peroxide, they remain lightly salted for 5 days.

More recipe description can be seen

Or you can watch the video.

Pickled (sweet) cucumbers recipes for the winter

When you are already tired of the usual sour cucumbers, you can always find an alternative. For example, not sour cucumbers, but sweet ones. As a rule, such preparations are made with vinegar and the method of hot pouring with water.

Crispy Pickled Cucumbers. Step by step recipe with photo

This is our family favorite pickle recipe. We got the recipe from our mom. In the 80s of the last century, sweet cucumbers became fashionable, and then parents tried many recipes, and chose this one.

I will show on the example of a workpiece in liter jars. Very convenient and practical.

Ingredients for one jar:

Cucumbers - how much will fit in a jar (preferably small cucumbers)
2 bay leaves,
2 cloves of garlic
3-4 peppercorns,
1-2 allspice,
1 teaspoon mustard seeds
A few blackcurrant leaves
6 tablespoons of sugar
6 tablespoons 9% vinegar,
3 teaspoons of salt
Dill (a small branch with an umbrella)

1. Soak the cucumbers for 2 hours, then wash and cut off the butts. Preparing dry ingredients. We clean the garlic. My greens.

2. Grind dill and currant leaves to make it easier to place in a jar. In clean jars, add all the spices and tightly stack the cucumbers.

3. Add salt, sugar, and then vinegar to the jar. If your salt or sugar does not wake up, then you can spill it with vinegar.

4. After that, we can pour boiled water. I only recommend pouring not only boiled, but slightly cooled down, so that the top cucumbers remain beautiful and firm afterwards.

5. Cover the cucumbers with lids and put in a pot of water. Boil, from the moment of boiling for 15 minutes, then roll up.

Attention! The temperature difference between the jars and the pan should not be large, otherwise the jars will burst. Place a tea towel in the bottom of the pot to keep the jars from bursting when boiling.

6. After we rolled up, we send the cans to the bath (we wrap them up). We put the jars on the lids, upside down. If unmelted sugar is visible at the bottom of the jar, then move the jar a little to dissolve. Leave until completely cool.

Very tasty, crunchy and sweet and sour cucumbers are obtained. Our children love these cucumbers. We have such cucumbers in our apartment, and in the second year the taste does not change. I don’t recommend it for the third, they become sour and the original taste changes.

Crispy pickled cucumbers for the winter video

Hello my dear followers!

What a pleasure to see you again at my place. Today I want to immediately go to the topic of the article, show recipes for pickles. But, so that you get them not only very tasty, but also crispy. We will prepare quickly and easily such blanks in jars, right at home. And the sample is taken in winter or spring. As needed).

After all, such savory gherkins are a great snack for any upcoming holidays that await us in the near future. Of these, you can make or super. Therefore, I think that they should always be in your pantry or cellar. So that they can come to the rescue and help out at any time. How do you think?

Various seasonings and spices are used for this salty delicacy; without them, the preparation will not be interesting and not so smelly in taste. But, nevertheless, the main thing is to take not flabby and not spoiled cucumbers, because the result will completely depend on them and on what technology you cook them with. Also, you need to do everything with a soul and a good mood.

I also recommend choosing only the smallest and non-edible varieties of cucumbers, but taking pickling ones. There are many nuances, this article will help you figure it out with step-by-step recommendations and instructions. Therefore, as they say on TV, do not switch. Run to choose your favorite recipe and cook for health.

As you know, the classic recipe involves adding any vinegar essence to such a blank, or you can even close it without it. I suggest in this first version to cheat and add lemon instead of vinegar. What is most interesting, cucumbers cooked in this way also turn out to be crispy and very tasty. And most importantly, they do not cause harm to health.

Also, for safety, you can perform a triple or double filling with brine. If you don't understand what I'm talking about, it's not hard to understand. Along the way, friends, we'll figure it out.

It is due to this feature that you can easily store such gherkins right in your apartment, cool, isn't it ?!

You know how convenient such preservation is, because it is also without additional sterilization with ready-made blanks. Agree, it's convenient. It is by this technology that our great-grandmothers and mothers cook and cook. Take a notebook and make notes for yourself. Or add this page to your bookmarks.

To be honest, this method is also good because the cucumbers turn out to be slightly vigorous, we personally just adore such ones, it turns out super.

We will calculate the ingredients for 2 liters of marinade, agree that this is convenient, because then you can close at least a liter or two-three-liter jars.

I’ll make a reservation right away that another one will be given below this recipe, which is the simplest and super delicious, for novice housewives I recommend taking it first.

We will need:

for a 3 liter jar:

cucumbers
water - 2 l
sprigs of dill with umbrellas - 2-3 pcs.
bay leaf - 2-3 pcs.
fresh garlic - 1 head
mustard seed - 1 tsp
allspice - 8 peas
a mixture of peppers (black and white in peas) - 1 tsp
salt - 2 tbsp
granulated sugar - 2 tbsp
citric acid - 1 tsp for each 3-liter jar

Stages:

1. Just wash the plucked green fruits in cold water and you can even swim in it for an hour. If cucumbers were picked a long time ago, for example yesterday, then it is better to soak them in cold liquid for a couple of hours (2-3 hours) so that they restore their water balance.

Remove the skin from the garlic and cut each clove in half.

2. Now put all the spices and herbs according to the list in a sterilized jar. That is dill umbels, peeled garlic cloves, bay leaf, mustard seed and peppercorns.

Heat water in a saucepan and as soon as it boils, pour the blanks around the edge. Cover with lids and wait 15 minutes. Drain the liquid back into the saucepan and measure the amount. Should be about 1 liter. If it turned out less, add more plain water, that is, increase to 2 liters, so that it is convenient to put the ingredients on the list. Put salt and sugar and boil.

To prevent the jar from cracking when you add boiling water, pour water into the center of the container and you can put a metal knife or fork under the bottom.

4. Immediately pour the prepared blanks again with boiling marinade. For a moment, it will seem to you that the water in the containers begins to darken or becomes cloudy. Add citric acid to each jar, take 1 tsp. Put on the lid and roll it up with a special key so that everything is airtight.

Turn the jar upside down and let cool under the covers for 24-48 hours. And then go down to a cool place where it's dark.

As promised, another of my favorite recipes, which has been tested by all my surroundings, never fails. Try to cook! By the way, if you are familiar with Irina Khlebnikova (she is a video blogger), then you probably already saw this description.

So, let's start pickling cucumbers under a nylon cover. The recipe is reliable and proven, and resembles the taste of cask, although the workpiece is prepared exclusively in jars.

We will need:

Stages:

1. Take for work only those fruits that are suitable for pickles and salting. Never take edible cucumbers, use them only for food. Do it.

2. If you have prepared a 3-liter jar, as this is the most popular size, then you will need about one and a half kilograms of "green ones".

Before you start conjuring, wash the vegetables in running water and soak in cold plain water for 3-4 hours. Then cut off the bottom of each gherkin on both sides. And give them a good rinse.

3. Next, prepare all the spices and herbs for work. They should only be that torn off, and not wilted and bad in appearance. As you can see, garlic cloves already peeled, dill umbrellas, currant leaves, tarragon and cherries will come in handy here.

Horseradish is also taken, and the secret here is this, the leaves themselves can not be laid, but its stems must be put. It is they who give crunchiness to the finished dish. Wow, it is in the petioles that all the power of magic is.

4. In addition to dill umbrellas, you can also break sticks, that is, stalks, as they are quite fragrant and will only decorate the taste of homemade.

5. Thus, the standard set of products will be as follows: for one three-liter jar, take 5 cloves of garlic, 3 horseradish sticks 10 cm in size, dill umbrellas - 2-3 pieces, currant and cherry leaves - a couple of pieces, a sprig of tarragon, three or two pieces of hot hot chili pepper.

7. Arrange everything you need in the banks, do the styling without effort and pressure, but again, so that there are not many voids. Fill each container with cucumbers up to the shoulders. It is advisable to put tarragon and dill umbrellas on top, and you can also use bitter pepper with dill sticks. Fill with cold water about half the jar.

8. Then, pour in that salty water here, in which the salt was diluted. And then again add cold drinking water. You can, in principle, immediately put three tablespoons of salt in each jar and not dissolve it in advance.

Place a plate or bowl under each container so that the brine does not run onto the table. And leave it to stand at room temperature for 3 days, the greens should turn sour during this time, and foam will form on top.

9. After that, pour the brine into the pan and bring it to a boil, cook for about 1.5 minutes. And fill the workpiece again with hot marinade.

10. Voila, put on a nylon cover and send it to the cellar or pantry for storage. And after 2-3 weeks you can already eat and enjoy such a wonderful yummy. Happy discoveries and impressions, friends!

Pickled cucumbers in their own juice for the winter

Do you want to win the hearts of your household? The characteristic of this dish is that it is quickly made, and most importantly, it is eaten instantly. Moreover, the greens are cut and it turns out as if nothing like a salad. Another name for this appetizer is cucumbers in cucumbers.

Here is such a chic recipe that is a hit this year. The fact is that some of the gherkins are grated, and the rest, in general, watch the video and learn.

Interesting! It turns out that my neighbor has been pickling cucumbers like this all the time, for like 20 years, but I just found out.

Pickle also tastes great, try and experiment, because there are a lot of recipes, find novelties and a bomb.

Cold-cooked cucumbers with mustard in jars

Well, now we are looking at another wonderful option, which is also flawless. Especially for those who like a vigorous taste or pickled. It is with this recipe that you will achieve everything at once. Moreover, the list of products is so small that you don’t even have to memorize it.

I think many, having prepared such a yummy, will say that this appetizer is also similar to the barrel version in taste. Yes, that is right. But, most importantly, the cucumbers will also crunch, because the ingredients contain a horseradish leaf and mustard, and they contribute to this.

If you watch a lot of different recipes, you should have noticed that basically all the preparations are made in a hot way, it is a little time consuming and not always convenient. This method is fast, in the sense that the brine will be cold. Unbelievable, but you can also do this, who still does not know.

We will need:

cucumbers - 1.5 - 2 kg
table salt - 2 tbsp with a slide
dry mustard - 1 tbsp
a leaf of horseradish, currant or cherry - 1 pc.
dill - 1 umbrella
black peppercorns - 10 pcs.

Stages:

1. Prepare vegetables and herbs. Wash them well in running water. It is advisable to pour boiling water over an umbrella and a leaf of horseradish, currant and cherry. After that, take a sterile jar and place all the ingredients on the list into it, the only thing is that the cucumbers can be cut into sticks, or put them whole and unharmed.

Salt and mustard are preferably placed at the very top before closing the jar.

Mustard acts as an excellent preservative that will prevent jars from flying up and mold from forming.

2. After everything is laid, fill it with ordinary cold water, not boiled, cover with a nylon lid and lower it into the basement for long-term storage.

And don't worry, all loose ingredients will dissolve on their own. Make a test! Miracles are over, everything is simple and easy. Eat healthy in a couple of months!

The most delicious recipe for the winter of pickles in a barrel

Now I propose to make cucumbers in a bucket or in a barrel, because our parents used to do just that. In principle, if you use the previous option, you will get a dish something similar to the barrel taste. But, this recipe is also special. Plus, if you have somewhere to store it, why not use it. After all, that's great too!

We will need:

Cucumbers - 10 l bucket
Horseradish root - 2 pcs.
Horseradish leaves - 4 pcs.
Dill umbrellas - 5 pcs.
Cherry leaves - 3-6 pcs.
Currant leaves - 4 pcs.
Oak leaves - 4-5 pcs.
Garlic - 3-4 heads
Salt - in the region of 10 tablespoons per 1 liter of water, take 60 g

Stages:

1. Soak the "green ones" in cold enough water for a couple of hours in order to saturate them even more with moisture. Then wash all the greens, these are fruit leaves, as well as horseradish root. Chop up the garlic and peel off the skin.

It is advisable to rinse the bucket with boiling water and wash it well with baking soda. Then put 8 cloves of garlic, a leaf of cherry and currant, as well as oak on the bottom. Add horseradish root and a couple of dill umbrellas.

Next, start laying cucumbers, but not all at once, but a part. About halfway through, start adding spices and herbs again in any ratio (leave a little more to put at the very end). The only thing is that the remaining horseradish leaves will need to be placed on top of the entire workpiece. You can also put umbrellas on top.

Dilute the salt in 5 liters of ordinary water, and immediately fill a bucket with such a brine.

2. That's all, it's easier than a steamed turnip. I threw everything into a bucket and filled it with saline. Cover with a lid and leave for a long time in a cool place, such as a cellar.

After a couple of weeks, or maybe even after a week and a half, it will be possible to feast on it and take the first sample. In general, in this form, such a homemade preparation costs a very long time, until the next summer or spring. But I'm sure you won't let her wait that long.) Eat for health!

Great! As you can see, there is no sterilization, no seaming under the lid, everything is pretty and very clear, everyone will understand.

The most interesting thing is that the other day I met another cooking option in a plastic bottle, I was just so amazed. The author assures that he marinates like this from year to year, and nothing takes off. And it is very convenient, and if you urgently need to put a bunch or a mountain of cucumbers somewhere. After all, not always at hand, there are glass jars, you see.

So I think the proverb would be appropriate here: “Live for a century, learn for a century, you will die a fool ..” Ah, ha, watch the video.

Crispy pickled cucumbers in liter jars with vinegar and vodka

I think that at first you were probably a little surprised, or maybe you are already familiar with this method of salting. In principle, nothing special, to be honest, I did not notice when adding vodka. But, of course, in any case, it turned out tasty and crunchy, which undoubtedly pleased me the most.

I give a list of products in the form of infographics, and as you can see, it does not indicate the amount of vodka, so you need to add it in this way, you need to use 1 tbsp for 1 liter jar, 500 ml of water will be needed. An obligatory component is horseradish leaves, but without them there is definitely nowhere. Get them anywhere. Or then perhaps the cucumbers will come out soft and spread. But, I can say that this is not always the case, it all depends on the variety of gherkins.

We will need:

Stages:

1. Start cooking with preparatory work. Wash currant, cherry and horseradish leaves, do the same with dill umbrellas. Peel off the garlic cloves. Soak the gherkins in cold water for 4 hours if you picked them yesterday. And then wash them and put them on a towel.

2. These beauties are waiting for you after swimming. Inspect them, they should be tight and not flabby.

3. In a clean jar at the bottom, put all the leaves and cloves of garlic in order, and then stack the vegetables. Now, in another container, mix salt with water and bring the liquid to a boil.

4. After that, fill the jar halfway with a steep hot brine. Add table vinegar 9% in the right proportions.

5. And immediately add 1 tablespoon of vodka. And now pour in the rest of the salty marinade. The brine may even slightly spill over the edges of the jar, it's not scary. Put on the capron lid and let the glass jar cool completely. You can also use iron. Store in the refrigerator or on an insulated balcony all winter. Happy discoveries!

Such greens have a sour taste, and are great in any salads, such as Olivier or add them to pickle.

Spicy Pickled Cucumbers - Super Delicious Recipe

Well, if you want to cheer up, then use the spicy version of the snack for this. It will give your loved ones a pleasant aftertaste. And they will again and again beg them to feed such a royal treat with or

You probably guessed that red hot chili peppers will be used in the recipe for a thrill, you can also take ground ones. Here the string is used.

We will need:

For 8 liter jars:

Stages:

1. First of all, prepare the jars for work, sterilize them together with the lids. Then soak the cucumbers in a bath in ice water, and in the morning get to work.

2. Throw five pieces of black peppercorns into each separate container (1-1.5 l). Plus, of course, lavrushka (1 pc.), And all the other ingredients on the list, that is, it is a peeled clove of garlic, cherry leaves (1-2 pcs.), Horseradish (1-2 pcs.) And be sure to oak (1-2 pcs. .). Tarragon (twig) is also coolly combined in such a composition, and, as you guessed, chili pepper is one third of the pod (or half of it).

3. Next, cook the marinade. To do this, pour 4 liters of water into the pan, add granulated sugar and salt. Bring the mass to a boil and boil, then add vinegar. Turn off the stove and pour cucumbers with such a prepared potion.

Cover with lids and sterilize in another pot. That is, move the blanks into this pan, put a towel on the bottom and then pour warm water over the shoulders of the cans. Turn on the stove and cook after boiling for 20 minutes over low heat.

Pickled cucumbers - recipe without vinegar

Well, now the most simplified recipe of today. This method is proven and the most popular among all others, cucumbers come out flawless using it. And moreover, they are stored even at room temperature in an apartment or a warm room.

The secret is in his cooking method, it seemed that the whole set of the same products, but no, there are many distinctive features. So read on.

We will need:

Cucumbers - 1 kg
Ordinary water - 1 l + 1 tbsp.
Allspice peas - 4 pcs.
Currant leaf - 2 pcs.
Dill umbrellas - 1 pc.
Oak leaf - 1 pc.
Garlic - 2 cloves
Bay leaf - 1 pc.
Horseradish leaf - 5 pcs.
Cherry leaf - 2 pcs.
Chili pepper - 0.5 pcs.
Salt - 1.5 tbsp + 1 tbsp

Stages:

1. Wash all herbs and vegetables in water. Check that all components are not damaged in appearance.

2. Cut the chili pepper and head of garlic in half. You can not even remove the husk.

3. After that, take a large bowl and place cucumbers in it, throw in all the ingredients that are given above. Except water and salt. Lay horseradish leaves on top. And then mix salt and sugar in a cup, boil and pour the workpiece with this solution.

Put the lid on top of the cucumbers, and then make a load. Leave in this position for a couple of days warm. To start the fermentation process. The brine during this time will become really cloudy and not beautiful. The smell will resemble sour.

4. And the cucumbers will become slightly yellowish. So what do we do next. Strain the brine into a saucepan, and remove all spices and herbs. Rinse the gherkins in running water and place in clean sterile jars.

Boil the brine that you received, add another 1 tbsp. water and one teaspoon of salt, cook for 5 minutes and pour it hot over the cucumbers. Lower the top covers. Let stand 5-10 minutes. Then drain the brine again and boil again. After that, pour again and close the lids hermetically, use either nylon or ordinary iron.

6. And then use and empty the containers! Good luck!

How to pickle cucumbers for storage in an apartment

I think this is a great idea if you do not have such cold rooms, or maybe you are a student or live and rent an apartment. There are many situations and it comes to the rescue, just such an apartment option.

It is important to understand that for storage in a warm room you need the darkest place, in a bright one, and even more so, where there is no sunlight.

We will need:

for two three-liter jars:

cucumbers - 4 kg
salt - 6 tbsp

dill - 150 g

garlic - 1 head

water - 5 l

horseradish leaves - 150 g
cherry leaves - 10 pcs.
currant leaves - 8 pcs.

Stages:

1. Wash the vegetables in running water, and then soak them in ice water to lie down for 2-3 hours.

This is important to do, since it is this procedure that will restore the water balance, and also help the cucumbers turn into a crispy state, well, they will not be able to absorb a lot of brine.

2. Sterilize jars in the way you like best. And then pour boiling water over all the leaves, peel the garlic and put everything on the bottom of the jar. Plus, don't forget the dill umbrellas and horseradish. Next, the most important thing, start folding the cucumbers into jars. Lay them tightly, but do not press.

And then take the salt and dissolve it in warm water. Pour glass containers with this saline solution. Close, or rather cover with nylon lids and expect everything for about 3 days. During this time, you will see several times the foam, which must be removed with a spoon, which means that the fermentation process has started.

By the way, after a while, the jars will begin to change color, the brine will become dark and the smell will be sour, as it should be. This will happen after 2 days, and on the third day, pour the brine into the pan and boil, and then pour cucumbers over them again. Water may need to be added.

3. Put on a nylon cover and place it where it is dark, for example, under the bed. And when the right moment comes, burst to health! Happy discoveries!

Chopped cucumbers with ketchup on a 2 liter jar

I think this method is somewhat reminiscent of store canning, I don’t know why, I probably often see such handsome men on the shelves. To be honest, on this topic I had. There are other options out there, even with tomato paste.

Outrageously delicious! Try to do. Well, in the meantime, I advise you to watch this video. In it, the blogger suggests taking 1 liter jars for cooking, so for 2 liter jars, simply increase all the components by 2 times.

Recipe for canning cucumbers without sterilization under a nylon lid

Now I will show another option for cooking in a cold way, this is what my relative always does. And by the way, we can say that this is a grandmother's recipe. Such a blank is stored from one year to two years. Unless, of course, they reach you until that moment.

We will need:

cans of 1, 2 or 3 liters
cucumbers
horseradish leaves - 1-2 pcs.
dill umbrellas - 1-2 pcs.
oak leaves - 1-2 pcs.
peppercorns - 8 pcs.
dry mustard - 1 tsp
chili pepper - 1 pc.
garlic - head

for 1 liter of water:

salt - 2 tbsp or 60 g
a 3 liter jar takes about 1.5 liters of brine, so take 3 tbsp

Stages:

1. I think that you might have noticed that currant leaves are not put in this option, it is they, according to some housewives, that give mold and unnecessary bacteria.

Soak cucumbers in a basin, if you do not do this work, then they will then get the necessary water balance and take a lot of brine. And this means that it can easily remain small in the bank.

Important! Take only pickled varieties of cucumbers, or they will become soft and moldy.

Put all the greens in jars along with peeled garlic, dry mustard and peppercorns. Keep containers clean and sterile. If the jar is three liters, then take 6 cloves of garlic, 1 red chili, and 0.5-1 tsp mustard powder (or without it).

2. And then start laying green fruits, they should have been in the water for quite a long time.

3. Now make a brine, dissolve the salt in water, a three-liter jar takes about 1.5 liters of liquid. Cover with lids and lower immediately into the cellar. And do not worry, the cucumbers will turn out tasty and salty. Enjoy your meal!

A simple recipe for crispy cucumbers in hot pickle under iron lids

Another culinary masterpiece caught my eye, which I somehow forgot about. It is interesting because, firstly, it contains vodka, and secondly, in addition to horseradish leaves, currants and dill, marigolds and amaranth are also added. What gives an unsurpassed taste of such home preservation. Be patient and you'll be fine.

We will need:

Stages:

1. At the bottom of a clean jar, put all the ingredients on the list, currant leaves, horseradish leaves, garlic cloves and dill umbrellas. Also amaranth and marigolds. All this, of course, must be washed in advance.

2. Next, put the cucumbers, which you first soak in a bowl in water for a couple of hours, and preferably 5-6.

3. Dissolve the salt in water and fill the workpiece with the solution. After that, cover with a nylon lid and wait 4-5 days. After the required time has elapsed, pour the brine into the pan and boil for 5 minutes. And then hot pour it back into the jar and add a spoonful of vodka.

4. Take the seaming machine and twist under the metal cover. Turn the jar over to the other side and wrap it in a blanket. Cool and lower into the underground or put in the refrigerator for long-term storage.

Quick pickling of cucumbers (grandmother's recipe)

Well, actually, we got to the last option. Agree, how many recipes for making pickles exist and they are all damn good. As they say, choose from the heart.

This simple recipe has been tested for centuries and years. So take it for yourself, you won't regret it.

We will need:

A 3 liter jar will come out:

Cucumbers - 1.6 kg
Horseradish leaf - 1 pc.
Blackcurrant leaf - 6 pcs.
Cherry leaf - 6 pcs.
Garlic - 4 cloves
Dill umbrellas - 2 pcs.

For 1.5 liters of water - 3 tbsp. l salt

Stages:

1. Wash freshly picked cucumbers and do not leave them to soak in running water. But if you have them yesterday, then you can’t do without this action.

Wash all the greens and cut into pieces, chop the peeled garlic in half. Put it all in the bottom of the jar. It is advisable to leave the dill umbrella and place it on top of a three-liter jar.

Lay the washed cucumbers in a container to the very top.

2. When everything is ready, make a saline solution, dissolve the salt in water. And fill the jar with them to the brim.

3. In principle, that's all, close the plastic lid and wait for winter. You can eat after 1-1.5 months. Enjoy your meal!

4. After a while, of course, the gherkins will change color and will resemble mustard. Enjoy your meal!

That's all for me, cook pickles for the winter with a positive attitude and delight your loved ones and relatives. I wish you all a bright and sunny day. Goodbye.