Recipe for sour cucumbers. The best recipes for pickled cucumbers in cold jars

Caring housewives always strive to feed their family with delicious cucumbers, fortunately there is a large amount of such goodness in the beds. Cucumbers offered in stores cannot be compared with homemade ones. Moreover, products made with soul according to ancient recipes are very tasty and can only be found in markets.

Previously, cucumbers were fermented in an oak barrel and stored in it all winter. In urban apartment conditions, such a process can be carried out, for example, in a plastic barrel, but it is extremely inconvenient, so many people ferment cucumbers and roll them in jars. We'll talk about how to ferment cucumbers in the article.

Pros of pickling

At its core, the fermentation process is based on creating an ideal environment for the fermentation of cucumbers, thanks to the activity of bacteria with the formation of lactic acid. Under its influence, cucumbers are preserved, crispy, without vinegar or sterilization. Very tasty, they can be used in the preparation of Olivier salad, pickle, vinaigrette and as an appetizer.

The benefits of pickled cucumbers

• · They contain a large number of prebiotics and microelements, which the body really lacks in winter, including easily digestible iodine compounds;
• · Availability of fiber and vitamins;
• · Increase appetite due to acid content;
• · Give a laxative effect;
• · Neutralize alcohol.

Green ones are chosen for pickling medium sized cucumbers, slightly overgrown with black pimples without voids and bitterness.

Pickled cucumbers: step-by-step recipe

For a 3 liter jar you will need:

If desired, add tarragon and sweet bell pepper.

Preparatory work

Some housewives buy cucumbers at the market and therefore first they are soaked in water.

1. Wash the cucumbers, remove the stems and fill them with cold water, let them soak for 5 hours and change the water 2 times during the process;
2. Wash and sterilize jars. Can be in the microwave after rinsing with baking soda solution for 7 minutes. Boil the lids for 5 minutes.

Preparation

The process can be started immediately in glass or in an enamel bucket with a basin and then transfer the pickled cucumbers into jars and preserve for the winter.

Advice

It is important to observe the subtleties of preparing the brine and not to allow the cucumbers to acidify in order to maintain a pleasant taste throughout the winter.

For successful salting, they act according to two principles:

• Only the pickling variety is used;
• Maintain strict proportions of 2 tablespoons of salt per 1 liter of water, a solution with a concentration of 6% is obtained; for large cucumbers, take 2.5 tablespoons of salt.

Method 1: pickled cucumbers in jars

The first step is to fill the jars with clean cucumbers and spices:

• At the bottom of each jar place 3 grains of allspice and 6 peas of ordinary black pepper, fragrant leaves of cherry, currant, laurel;
• Large cucumbers are placed on the bottom and small cucumbers on top;
• Add a branch of dill, mustard seeds and chopped garlic cloves. Thanks to mustard, cucumbers gain elasticity.

The brine is prepared in a large enamel container: per jar, take 1.2 liters of water, 2 tablespoons of salt, boil and cool.

Pour the cold solution into jars, cover with gauze and leave to ferment for 2-3 days. Gradually the solution becomes cloudy. To make the cucumbers crispy, the room temperature is controlled at below 25 degrees. During fermentation, foam drains, so the jars are placed on a towel. When the foaming is complete, this will signal the end of the ripening of the cucumbers, but it is better to let them sit for 12 hours to complete fermentation in order to avoid subsequent explosions of the jars;

After 3 days, drain the brine and boil.

Fill the jars again for 15 minutes through a gauze sieve.

Drain a second time and boil. Water is added because some of it evaporates.

Fill the jars completely, roll up with sterile lids and turn over. Place in a warm place on a blanket. After a day, they put it in the cupboard, making sure in advance that the fermentation is over (the lids are not swollen, there are no leaks). Otherwise, the boiling procedure is repeated 3 times.

Method 2: fermentation in a large container followed by preservation in jars

The fermentation process is identical. Prepare the ingredients as discussed earlier.

Proper storage and use

Thanks to a simple recipe, cucumbers turn out tasty, aromatic and can be stored for a long time at room conditions. The brine is cloudy at first, then becomes transparent and a white precipitate forms. When serving, you can rinse them to remove white residue. It is advisable to consume it within 6-8 months. If stored for more than a year, rusty deposits may form on the lids, mold and flabby contents. It is better to avoid the risk and not eat softened cucumbers. To prevent the twists from deteriorating, it is necessary to plan the number of future blanks.

In winter, it’s a pleasure to get pickled cucumbers and please yourself and your guests. Now the cooking process is known and all that remains is to try out your culinary talent. Pickling cucumbers is easy and they have an amazing taste. Bon appetit!

Preparing cucumbers for the winter is perhaps one of the most common among housewives. However, the process is not at all simple and requires flair, as well as special attention. The cucumbers for pickling should be small - then they will fit in a jar. Young and small cucumbers have a sweetish taste, and there are no voids inside, so they will crunch. The skin should have black spikes and pimples. But smooth ones with white spikes are more suitable for salads. If you choose vegetables correctly, use clean water, and also take into account some tricks, tasty and crispy cucumbers will delight the whole family in winter. Cucumbers for the winter can be sweet, sour, or pickled. To make pickled cucumbers sour, you just need to add citric acid to the filling. In this article we will look at the most common and successful cucumber recipes.

Recipe for sour cucumbers for the winter

• fresh cucumbers;
• water;
• 2 tbsp. salt with a slide for each jar (3-liter);
• sprigs of dill inflorescences;
• black peppercorns;
• garlic;
• horseradish leaves;
• vodka;
• tarragon;
• 1 piece acetylsalicylic acid for each jar.

1. At the very beginning, thoroughly wash and sterilize the jars. Wash the cucumbers and cut off the tails on both sides.

1. Place dill inflorescences, horseradish leaves, garlic, peppercorns, 2 tbsp on the bottom of each jar. l. salt and tarragon. If the housewife wishes, instead of pouring it into a jar, salt can be added to the water with which you will pour the cucumbers. Place the cucumbers beautifully in the jars.

1. Fill with cold water, cover with lids and leave the jars for 3 days so that the cucumbers are saturated with brine and all the bitterness comes out. Place the jars either on a tray or in bowls because the liquid will leak out.

1. After 3 days, carefully pour the brine into the container in which you will boil it. Be careful not to pour out the sediment formed at the bottom of the jars along with the brine. Boil the brine. While it is boiling, rinse the cucumbers from the jars under running water. Sterilize the lids. Add one aspirin tablet and 1 tbsp. l. vodka into each jar. Pour boiled brine over the cucumbers in a jar. Screw on the lids. Wrap in a blanket and leave for a day until completely cooled. Store in a cellar or other cold place.

Sour cucumbers with a pleasant crunch are ready!

Pickled cucumbers - a recipe for experienced housewives

One of the excellent methods for preserving cucumbers is pickling. The Russian traditional method of preparation makes it possible to obtain vegetables of amazing taste.

8 kg of fresh cucumbers; rock salt (not iodized); 3 heads of garlic; currant leaves; dill umbrellas; oak branches; cherry branches; fennel; horseradish leaves.

1. Sort out the small cucumbers (with pimples). Remove the tails from both sides and rinse thoroughly. After this, fill it with cold water for several hours and rinse again.

1. Wash all the greens and chop them coarsely. Peel and wash the garlic cloves.

1. Take an enamel bucket or other container and place it in a basin. Place the cucumbers tightly in a bucket, sprinkling them with garlic. Place the greens on top, leaving a palm-width of space up to the edge of the bucket.

1. Pour water (room temperature) into a 3-liter jar. Add 6 tablespoons of salt (not heaped) and stir until completely dissolved. Pour water into the bucket for the cucumbers. Fill another jar in the same way and repeat. As a result, the cucumbers should be completely covered with water, and the greens should be partially covered.

1. Place a plate on top of the vegetables and herbs in the bucket so that it covers everything. On top - place a 3 liter jar filled with water as a weight. Place the bucket in a dark place without direct sunlight for about 3 days. The cloudy white color of the brine indicates lactic acid fermentation.

On day 4, throw out all the greens from the bucket. Strain and boil the brine again, removing the foam.

1. Place the cucumbers in 1-liter jars, pour brine to the brim, cover with clean gauze or a towel and leave for 8 minutes. Pour all the brine back into the pan and bring to a boil again. Sterilize the lids.

1. Pour boiled brine into jars to the brim. Cover with lids and seal.

1. Turn the jars over, wrap them in a blanket and leave until completely cool. Store in a cool place where they can be stored for more than a year.

Pickled cucumbers in a jar are an excellent snack, as well as a component of many salads and dishes.

Pickled cucumbers in jars for the winter is a recipe that has become a classic, but many subtleties must be observed in preparation to ensure strong and crispy cucumbers. Firstly, there is no need to confuse pickling with pickling, since cold pickling of cucumbers for the winter involves canning in cold salt brine, and the second is a hybrid between pickling and pickling, in which cucumbers are stored for a long time and have a special taste. Secondly, another subtlety is directly related to the choice of cucumbers.

For fermentation, you should take cucumbers of medium size and the correct “cucumber” shape (they are convenient to put in a jar), without hollow parts, and the fruits should not be bitter! We suggest trying a recipe for cold pickles; they are great for preparing winter and holiday salads, for example.

Ingredients for making pickled cucumbers:

• cucumbers – 5 kg;
• dill inflorescences with stems;
• garlic - one head;
• black pepper (peas) – 10 peas;
• bay leaf – 1 piece;
• horseradish root with leaves – 200 grams;
• pepper (hot chili) – 3-5 pods;
• also, if desired, add fennel, cherry, oak or currant leaves;

Cold preparation of cucumbers:

Rinse the cucumbers thoroughly, removing the tails and adhering dirt and debris. After this, soak them in cold water for about 2-3 hours, drain the water and rinse again.
Peel the skin of the horseradish root and grate it on a coarse grater. Chop all the greens (including dill stems with inflorescences) into pieces no larger than your palm. Place herbs and spices in clean and dry jars, cucumbers on top of them, mixed with leaves (if you decide to add them) and garlic.

First filling of cucumber with brine
Let's prepare the brine for cucumbers: take 2 tablespoons of salt for 1 liter of cold water. There is no need to boil the prepared brine - just mix the salt with water, stir thoroughly until the salt crystals are completely dissolved and fill the jars.

Fill jars with cucumbers with prepared salt brine and close with nylon lids. Now the jars of cucumbers in brine need to be left for about 5-7 days, until the brine becomes cloudy, at room temperature.

After this, drain the brine, wash the pickles, remove all the greens from the jars (horseradish and hot pepper pods should remain in the jar).

Let's prepare fresh brine for cucumbers, the recipe is the same as for the first filling.
After the second filling of the cucumbers with pickled brine, you can tightly close the jars with plastic lids and store them in a cold place (for example, a cellar or refrigerator). Crispy pickled cucumbers in jars are ready for the winter.

Winter cucumber preparations prepared in this way will not soften during storage and will retain their taste for 8-10 months, without peroxidizing or becoming moldy.

We add vinegar so that our preparations are well preserved. But such cucumbers, as every mother knows, are not very healthy and are allowed for babies. After all, vinegar is a harmful condiment for a child’s stomach.

To roll pickled cucumbers we need:

• cucumbers 2 kg.
• dill umbrella
• cherry leaf 3-4 pcs.
• black currant leaves 3 pcs.
• horseradish leaf
• black peppercorns 5-7 pcs.
• salt 3 tbsp. with a slide
• sugar 2 tsp
• mustard beans 1 tbsp.
• garlic 2-3 cloves

Pickled cucumbers for the winter in jars, without vinegar - step-by-step recipe:

You can prepare real barrel cucumbers even in a city apartment! You don’t need a bucket or barrel for this; it’s enough to have just a few 3-liter jars and ordinary nylon lids. This recipe for pickled cucumbers has been tested by more than one generation in my family; they really turn out very tasty, crispy and dense. True, to enjoy the first portion, you will have to wait at least 3 months. Cucumbers are fermented in a jar very, very slowly; they are immediately sent into the cold after pouring, where they are slowly soaked in salt and aromatic herbs. In fact, the active fermentation process begins only about two weeks after the starter. So you have to wait, but the result is really worth it!

No preservatives other than salt are used. Fill the cucumbers with ice water, preferably well water (if this is not available, spring water or tap water, unboiled, will do). And they immediately go to the basement or refrigerator. It is this cooking technology that allows you to achieve that very characteristic taste of barrel cucumbers, which are famous for their crunch, the aroma of garlic, horseradish and dill.

Ingredients

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

How to prepare pickled cucumbers in jars like barrels

1. Before fermenting cucumbers, wash them thoroughly and fill them with cold water. Leave them in the water for 3-4 hours. The procedure must be completed! Such a cold bath will make the cucumbers very crispy; they will partially absorb the liquid, due to which they will become elastic and denser. We prepare the jars separately, wash them thoroughly with soda, and then rinse them with running water. This processing of containers is quite sufficient; there is no need to sterilize the jars.
2. 
   We place aromatic herbs at the bottom of the jar: a whole leaf of horseradish, cherry and currant leaves, several whole sprigs of dill along with umbrellas. We put oak leaves, and if they are not there, beetroot will do - a couple of branches of this weed contain a sufficient amount of tannins, which give the characteristic crunch to cucumbers. Add several whole garlic cloves, peeled, to each jar. You shouldn’t skimp on the garlic; it will add a special flavor to the cucumbers.
3. 
   There should be at least 1/4 of the volume of aromatic herbs and garlic in the jar.
4. 
   Place the cucumbers in the jars as tightly as possible. We place larger specimens at the very bottom, and then distribute smaller cucumbers.
5. 
   Pour salt into each 3-liter jar - always non-iodized! This point is very important. If you use iodized salt, the cucumbers will quickly ferment and acquire an unpleasant aftertaste. The amount of salt for each jar can be measured using an old Soviet-style stack - such a faceted stack should be filled slightly below the brim, with approximately 80 grams of salt.
6. 
   Fill the contents of the jars with raw cold water. We fill them right up to the neck, and then close them with nylon lids. And we immediately send the jars of cucumbers into the cold - to the basement or to the refrigerator shelf.
7. Cucumbers pickled in jars will be ready in about 3 months. During ripening, cold raw water can be added to jars of cucumbers at any time if it is partially absorbed into the cucumbers (no need to add salt!). With slow fermentation, they will gradually become salted and soaked in herbs and garlic. By the New Year, you will have pickled cucumbers in jars, just like in barrels - delicious, and most importantly, prepared with your own hands!