Pickling cucumbers for the winter “Crispy” is a cold way to pickle cucumbers. Cold pickling of cucumbers for the winter: recommendations and recipes How to cold pickle of cucumbers for the winter

When we lived in a dormitory during my student years, I was lucky to try many different pickled and canned cucumbers: all the girls brought their mother’s preparations, and then treated each other.

So, everything is learned by comparison, and I like cold pickles the most. The only drawback of these cucumbers is that they need to be stored in a cold basement or refrigerator, so they are not very suitable for city apartments.

Pickled cucumbers make the most delicious vinaigrette, they can be eaten simply as an appetizer with.

Even though we live in an apartment, I make 2-3 jars of these cucumbers and store them in the refrigerator. This summer, my daughter and I were visiting our grandmother and we all picked cucumbers together. The recipe for pickled cucumbers for the winter is very simple, you will see for yourself by reading the article to the end.

I offer you a recipe for pickled cucumbers, according to which my grandmother has been making them for decades. The recipe is proven, the cucumbers turn out crispy and not too salty, and can be stored in the cellar for up to 2 years.

To pickle cucumbers, you will need any jars and nylon (plastic) lids. I don’t recommend using metal screw caps, as they rust (both inside and outside...)

So, to pickle cucumbers we need the following:

• cucumbers
• Clean and dry 1 liter, 2 liter or 3 liter jars
• Nylon covers
• Horseradish leaves
• Dill umbrellas
• Black peppercorns
• Peeled garlic
• Chilli pepper
• Dry mustard
• Oak leaf (for crunchiness of cucumbers)

For the brine:

• 1 liter of cold running water
• 2 heaped tablespoons (60g).

Preparation:

If you can put less salt in it, then the lack of salt in pickled cucumbers can contribute to the development of bacteria. As a result, cucumbers may become soft and not tasty.

Soak the cucumbers in cold water for 3-5 hours (or better for 5-8, especially if these are store-bought cucumbers). This must be done so that the cucumbers get the missing water, otherwise they will get it from the brine and there may not be any left in the jar. Rinse the cucumbers under running water. The ends of the cucumbers do not need to be trimmed.

Wash jars and lids. (I do not sterilize or dry them in this recipe. But if you pour boiling water over the jars and lids, that will only be a plus).

Arrange the cucumbers, evenly layering with herbs.

Don't forget about garlic, chili pepper and dry mustard. For a 3-liter jar you need about 5-6 cloves of garlic, 1 chili pepper and 1 teaspoon of dry mustard.

Dissolve 2 heaped tablespoons of coarse salt in 1 liter of water in a separate container (about 1.5 liters and 3 tablespoons of salt are needed for a 3-liter jar).

Stir well and let sit. Usually coarse salt produces a sediment. I don't pour it into a jar. Fill the jars to the very top. Cover with regular plastic lids and place in a cool place.

Check periodically (every 3-5 days) and make sure that the cucumbers are covered with brine, otherwise, if this is not done, cucumbers without brine may become soft and mold will form.

Sometimes you have to add brine (until the foam is completely displaced from the jar and the edge of the neck, i.e. to the very edge of the jar, brine - at the rate of 1 liter of water - 2 tablespoons of salt).

The cucumbers will ferment. This is fine. They may become cloudy and foam, but then the brine will lighten over time and the foam will go away.

Who doesn’t love to eat salty crispy cucumbers! If you follow some simple salting rules, even the most ordinary recipe for preparing cucumbers will turn them into an appetizing and tasty delicacy.

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

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

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

When salting, follow the general rules:

1. It is recommended to pickle cucumbers on the day of harvest, before the vegetables lose their elastic structure and become soft. Ignoring this rule may lead to loss of the characteristic crunch.
2. It is better to salt fruits of different sizes separately so that the marinade evenly saturates each vegetable.
3. Preparation of brine requires specially prepared water. It should be filtered, and ideally from a well or source.
4. To make cucumbers crispy nicely, they need to be soaked in cold water for 2.5 - 3 hours.
5. Any container used for pickling must be carefully prepared:

• Wash glass jars with baking soda slurry and steam;
• Rinse the barrel thoroughly until the water is clear of sawdust and the characteristic odor disappears. Next, you need to fill it with water and leave it for several days so that it dries out and small cracks and gaps disappear. Wash with a solution of soda - 1 teaspoon per 2 liters. water;

Attention: Preparing the barrel should begin several weeks before harvest.

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

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

Cold methods of pickling cucumbers

Interestingly, the advantage of cold pickling 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 tightly together.

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

Cooking process:

1. Divide the spices into 3 equal parts. Place one part on the bottom of the jar.
2. Place the cucumbers vertically so that they are close to each other.
3. Having filled the jar to the middle, add the second part of the spices.
4. Having placed all the fruits tightly to the top, add the remaining seasoning and mustard.
5. Pour brine over the cucumbers, cover with gauze and leave at room temperature for 1.5 - 2 days until they ferment.
6. Next, drain the brine, boil it and cool.
7. Pour the resulting solution back into the jar and close it with a nylon lid.

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

Method 2

The simplest and easiest method of preparation, the only disadvantage of such cucumbers is their short shelf life. This method for preparing cucumbers for the winter is not suitable - cucumbers after pickling like this will be ready in a couple of days and are intended for immediate consumption.

Ingredients:

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

Preparation steps:

1. Wash the cucumbers in cold water and cut off the ends on both sides.
2. Place the prepared cucumbers in a tight bag, sprinkle with salt and mix thoroughly.
3. Cut each clove of garlic in half and crush it with a special crusher or the surface of a knife.
4. Add garlic, chopped dill and pepper to the cucumbers and mix.
5. Keep at room temperature for 2.5 – 3 hours.

Cucumbers cured this way can be 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. The downside is the large number of fruits for pickling.

Ingredients:

• cucumbers – 50 kg;
• garlic – 150 gr.;
• dill – 1.5 kg;
• – 250 gr.;
• leaves - 0.5 kg of cherry and 0.5 kg of currant.

Please note: oak leaves are not taken because the container is wooden. It will transfer its smell and tart taste to the fruits.

Brine: for 12 liters of boiled water:

• for small fruits – 800 g;
• for large and large - 1 kg 200 g.

1. Spices are placed at the bottom of the tub or barrel, previously divided into 3 equal parts.
2. Lay out the cucumbers in a horizontal position to the middle, and add the next part of the seasonings.
3. Fill the container to the top, add the remaining spices and add brine.

It is necessary to put pressure on top so that the fruits are constantly in brine. Barrel cucumbers should be stored in a cool place.

The given recipes for salting cucumbers are very easy to follow and do not require a lengthy preservation procedure, so they are suitable even for beginners.

From this video you will learn a simple way to cold pickle cucumbers:

It is a known historical fact that the natives of the Pacific Islands, in order to preserve cucumbers for a long time in case of crop failure, buried them in the ground, wrapping them in banana leaves. Our ancestors preferred their own, simpler way - they began to pickle cucumbers and did it in a cold way, that is, in cold water.

If you don’t know, I’ll explain a little how cold salting differs from hot salting. Difference in brine temperature. When hot, the brine is poured into jars that have just boiled, without cooling. When pickling cucumbers using the first method, the preservation is filled only with cold water. This is the simplest, and one might even say lazy, option for preparing for the winter.

Cold-processed cucumbers for the winter in jars

Recipes for cold-salted pickles are not much different from each other and are very simple to execute, but there are several nuances that you should know about so that your preparation does not disappoint you when tasting.

• Be sure to soak the cucumbers the day before pickling for at least a couple of hours, during which time they will absorb water and this will make them dense, and even crispy.
• Try to take greens of the same size so that they are evenly salted.
• Don’t forget that for pickling you need to take a cucumber of a variety intended for pickling; they have black thorns. Fruits with light colors are salad fruits, you can also take them, but in this case, be sure to cut off the butts.
• Place the greens in the jars vertically - this way more will go in, but do not compact them too tightly; tightly packed ones will not have a tasty crunch.
• Salt in what? Yes, it’s all the same. Our ancestors did this traditionally in barrels or tubs, now we do it in 3-liter jars or enamel pans, it practically does not affect the taste.
• Which lid to cover also doesn’t really matter. But jars under a nylon lid require indispensable storage in the cold; those rolled up under an iron lid can be left in an apartment. But a lot still depends on the recipe.
• There is no need to sterilize the jars; just wash them thoroughly.
• Use regular, coarse salt - iodized or very fine salt is not suitable, because they will make the vegetables soft.
• To give the preparation a special taste, you can put onions, carrots, sweet peppers, and squash into the winter preparation. You can diversify the marinade using not only the usual spices, such as garlic, dill or pepper. Hot pepper, basil, and cherry leaves would be appropriate. Many people like to put oak leaf and horseradish leaves.

If the brine becomes cloudy during the salting process, do not be alarmed - this is a natural process. Time will pass, and it will become light again, and the foam will disappear.

A simple recipe for pickling cucumbers

The simplest and most hassle-free recipe is in jars. By the way, this is also a quick way to cold-salt cucumbers - you won’t find it faster. After 3 days you will be able to try what you got.

Take a 3-liter jar:

• Cucumbers.
• Garlic cloves – 3 – 4 pcs.
• Cherry leaves, horseradish, dill - without sparing, with a generous hand.
• Peppercorns – 6 – 8 pcs.
• Salt – 3 large heaped spoons.
• Add some hot red pepper if desired.

How to add salt:

1. Place all the spices on the bottom of the jar, then distribute some of the chopped garlic among the cucumbers.
2. Place the cucumbers soaked for several hours tightly in a jar (but do not compact them, as I advised above).
3. Make a brine: dissolve salt in water and pour it into a container. Close with a nylon lid and store in the cold for long-term storage. For quick use, you don’t have to remove it, but the workpiece will be ready after three days.

Cold salting of cucumbers in jars for the winter

A friend taught me this pickling method, and since then I consider it the most successful, the cucumbers will be strong and crispy. This is a classic and very simple recipe.

• Cucumbers.
• Horseradish and cherry leaves, dill.
• Garlic cloves – 4 pcs. for a three-liter jar.
• Peppercorns.
• Salt – 3 large spoons per jar.

How to add salt:

1. Place the greens on the bottom, then place the cucumbers in the jar, interspersed with chopped garlic. And pour the salt directly into the jar.
2. Fill with water. If you trust your tap water, then it will do, our water is good, so I don’t bother and pour from there.
3. Leave the workpiece at room temperature for three days.
4. After this time, drain all the water, put a spoonful of salt in the jar and fill it with water again.
5. Close with a nylon lid and transfer to the cold. This will stop fermentation, and the pickling will keep well until the end of winter.

Cold pickling of cucumbers with mustard

I consider this recipe to be a classic one, of course there is more hassle with it, but here your cucumbers are guaranteed to be strong and crispy. It’s a pleasure to take such a cucumber in your hand and crunch it all over your apartment. Mustard will prevent the formation of mold, as it is a good natural disinfectant. By the way, whether you take powder or grains does not make much difference.

Take for a 3 liter jar:

• Cucumbers.
• Garlic cloves – 5 pcs.
• Chili pepper - one small size.
• Cherry leaves, horseradish leaves, dill, and oak leaves if you can find them.
• Peppercorns – 6–8 pcs.
• Mustard - a teaspoon.

Brine: 2 heaped tablespoons per liter of cold water.

Salting recipe step by step:

1. Place all the leaves, peppers and a couple of cloves of chopped garlic in a jar.
2. Then place the greens soaked tightly the day before, sprinkling them with garlic. Sprinkle mustard on top.
3. Dilute the salt in cold water, but be careful so that it dissolves completely, and pour it into the workpiece.
4. Close the jar with a nylon lid and leave to salt out. Don't forget to check in at least a couple of times a week to top up the water if it stops covering the cucumbers.
5. When the brine has fermented and brightened, everything is ready. Move the jar into the cold for storage.

Pickled cucumbers with vodka

Another good recipe for preserving cucumbers for the winter is to add a little vodka. This will ensure that the vegetable becomes strong and crispy.

Take a 3-liter cylinder:

• Cucumbers.
• Salt – 3 large spoons.
• Vodka – 50 ml.
• Sugar – 2 spoons.
• Garlic cloves – 4 pcs.
• Water – 1.5 liters.
• Dill umbrellas, cherry and horseradish leaves (or root),
• Allspice – 8 peas.

How to add salt:

1. Chop the garlic cloves and horseradish root; if you use it, cut off the ends of the cucumbers. I remind you that cucumbers should first be soaked for a couple of hours.
2. Also prepare the brine in advance: add salt and sugar to cold water, let it boil and be sure to cool it.
3. Place all the spices on the bottom of the jar, then place the greens. All that remains is to fill it with cold brine and pour in vodka.
4. Place the nylon lids in boiling water for a few seconds and immediately close the jars.
5. Leave the jars in the apartment for three days, then put them in the cold. After 2 months, you can try cucumbers.

As always, I remind you that there are never too many recipes, and there is still room in my piggy bank for yours. So, if you come up with your own version of cold pickling cucumbers for the winter, I won’t protest. And on the contrary, I will say a huge thank you. With love... Galina Nekrasova.

The cold method can be used under nylon lids, or it can be used under ordinary tin lids. And there is a difference. After all, soft lids can allow brine and air to pass through, so preservation with them is not stored at room temperatures.

It is also worth paying attention to the cooking method itself. If earlier we prepared crunchies by boiling the marinade, today we will never turn on the stove at all. Can you imagine? We will use the fruits directly from the garden and fill them with well or spring water. And, by the way, this is a recipe for pickled cucumbers, not pickled ones.

None of the recipes above will contain vinegar or citric acid. It turns out that when preparing for the winter, you can do without them.

In general, cold salting is an option for housewives who save their time, because we won’t even sterilize the filling. Imagine what's going on! I learned these recipes not so long ago, but they are justified. By the way, the taste is very different than that of those who prepare canned food using the hot method.

Attention! When pickling cucumbers, iodized salt and its Extra variety are not used. We take an ordinary large stone one.

Carefully observe the proportions of salt, otherwise the entire preservation may turn sour if the required concentration of the solution is not present.

The blanks are stored under a nylon cover only in cool places: refrigerator, cellar or underground.

Not long ago I wrote about. So the concentration of salt brine there is the same. Cold pickling recipes require different variations of seasonings. It depends on the climate zone in which you live. But dill is a mandatory ingredient. And the rest is at your discretion.

Composition for 1 liter jar:

• horseradish leaf - 1 piece,
• 600 g cucumbers,
• 1 garlic clove,
• 1 dill umbrella,
• cherry leaf - 1 pc.,
• 1 sprig of tarragon,
• 3 allspice peas,
• 5 black peppercorns,
• 1 pod hot pepper.

Brine:

• 1 liter of water,
• 2 tbsp. without a slide of salt (50-60 g).

1. Soak the cucumbers in cold water for 1.5 hours. This is an important stage, because these fruits lose moisture very quickly. And when soaked, they replenish it. If this is not done, they will absorb the brine and the jar will not be full. And this has a bad effect on conservation. After all, those vegetables that are left without brine quickly become moldy and soft.

2. We thoroughly wash all the leaves and twigs and wipe them on a towel. Carefully place it on the bottom. If there are long or wide leaves, for example, horseradish, then they can be cut with a knife or torn with your hands.

3. Cut each clove of garlic into three parts. Pour in the peppercorns and hot pepper pod. It can be chopped if desired.

4. Wash and dry the soaked cucumbers. We will not cut off the ends. Place the fruits in jars. It’s better to lay out the first layer vertically, so more of them will fit in. The largest ones are placed down.

5. Then prepare the solution. To do this, dissolve salt in a mug of water.

6. Fill the jar with vegetables halfway with clean cold water and pour the saline solution into it. Then add water again to the very top. Water must be taken clean, filtered. And the best option would be to use it from a spring or well.

7. Close with nylon lids and put away for storage.

8. After four days, we take out the jars and see how much brine the cucumbers took and whether it needs to be added. Fill with the same concentration: 2 tbsp per liter of water. salt.

This is important, because fruits that are not covered with brine may become moldy and soft. If properly salted, your preserves can be stored in the basement for 2 years.

Video recipe for making crispy spicy cucumbers with mustard

Mustard powder or its seeds greatly increase the pungency of pickling. They also help prevent mold. True, the brine turns out to be a little cloudy, but the taste itself only benefits.

I found a very simple video recipe, where the hostess describes her every action. It also reveals the secret of what needs to be done to prevent the pickling on top from molding.

It is important that before closing the jar with a lid, put salt on top and cover the cucumbers with a currant leaf. This will reduce the possibility of vegetables coming into contact with air.

Recipe for pickled cucumbers in their own juice (with cold water)

Another recipe for pickled cucumbers. We also use the cold method, but we will do without water completely. Yes, in fact, we only need seasonings, salt and cucumbers.

The point is that we will put all the small and beautiful fruits in jars, and all the overgrown or bent ones will go into the filling.

Everything is very environmentally friendly and virtually waste-free. Our grandmothers often used this method, but for some reason we cook tomatoes in their own juice more often.

Ingredients:

• many different cucumbers,
• salt - 2 tbsp. for every liter of grated mass,
• any leaves (grape, currant, cherry, horseradish) - 2 pcs.,
• garlic - 3 cloves,
• 3 dill umbrellas,
• peppercorns, you can add tarragon, cloves, chili.

Proportions of cucumbers and grated mass: 50/50.

1. We sort the fruits. We put separately those that go into the jar, and separately those that we will chop. We wash and dry all vegetables.

2. We grate substandard fruits (salad varieties, overgrown or crooked fruits) or pass them through a meat grinder.

3. Then for each liter of grated cucumbers, pour 2 tbsp. salt. Stir until the pulp releases juice.

Important! Observe the amount of salt; if you put less than 2 tablespoons per 1 liter of mass, the cucumbers may sour. Therefore, accuracy is important here.

4. It is better not to use jars smaller than 1 liter, as it is difficult to select fruits for them. It is better to sterilize all containers.

5. We begin to put greens, grape, currant or cherry leaves into each jar. Umbrella of dill and peppercorns.

6. Then add 3 tbsp. cucumber mass and compact the fruits themselves.

7. Now you need to put this mass on top. Try to push it into the empty spaces of the container with a spoon. We put it all the way to the neck. If voids still form, then add cucumber juice from the bowl.

8. Close the container with nylon lids. To make them sit more tightly, you can first heat them in boiling water. Then they fit easily onto the neck, and as they cool, they narrow. They are not so easy to remove later.

9. We immediately put these cans in a cold basement.

The cucumbers will be ready in two weeks, but the longer they sit, the tastier they become. Stored in a cold room for a year.

Tasty and quick pickling in jars for the winter, comes out like out of a barrel

Many people love sour crispy barrel cucumbers. They always turn out somewhat lightly salted and even hardly lose their color. But now it’s difficult to find good barrels, and where to store them. Especially in a city apartment?

So there is an alternative way to prepare this delicious pickle. And we will do this, of course, in banks.

Ingredients:

• 5 currant leaves,
• 3 oak or walnut leaves,
• garlic - 3 cloves,
• dill - 50 g,
• horseradish root and leaves,
• hot pepper,
• for a 3 liter jar you need approximately 1.6 kg of cucumbers,
• salt per 1 liter of water - 75 g.

1. Place a leaf of horseradish on the bottom of a three-liter container. About 2 cm of its root goes into the jar. Then add the garlic.

Add a couple of pieces of red hot pepper. Then lay out the oak leaves and currant leaves.

3. For cucumbers to be crispy, they need to be picked no earlier than 1.5 days ago. And lie in the water for 6 hours. Then the fruits can be saturated with moisture.

4. Dry our vegetables and compact them into jars.

5. Prepare the brine: add 750 g of salt to 10 liters. Using simple mathematical operations, we determine that for 1 liter we need 75 g.

Pour it into the water and stir until it dissolves.

6. Fill with brine to the very top and close with a nylon lid.

7. Place the jars in plates and put them in a cool place for 2.5 days.

The cucumbers will ferment and some of the brine will come out through the lid. The liquid level in the jar will drop slightly. Therefore, then we open the lids and add the same 75% salt solution to the top. And within a year they will already be standing well in the basement.

All recipes contain methods for preparing pickled cucumbers. If you noticed, we do not add any preservatives except salt. We also do not sweeten the brine. But this preservation goes great in and. Therefore, you should definitely have such a jar in reserve. By the way, usually this cold pickling is eaten first. After all, nylon lids are much easier to open and close than iron ones.

Cucumber is one of the most beloved and affordable vegetables in Russia. This herbaceous plant, known for more than six thousand years, is native to Southeast Asia and India. Cucumber seeds were brought to Russia around the eighth century, and since then this vegetable has become widespread throughout the Russian state. With certain skills, you can grow it on any summer cottage and even on your loggia or balcony.

Foreign travelers considered this vegetable our national food; not a single feast was without can't do without fresh and crispy pickled cucumbers. They are used as an independent aromatic and savory appetizer, and as a component of favorite salads (for example, Olivier salad and vinaigrette), and as an additive to sauces, and as a dressing for soups (for example, solyanka).

But cucumber in Russia is a seasonal vegetable, summer and autumn. To many housewives I want to treat my family and loved ones with salted, crispy homemade cucumbers in late autumn, cold winter, and early spring, when there is no new harvest yet, but you want something tasty. Of course, you can buy a ready-made jar of salted or pickled vegetables in the supermarket, but where is the guarantee that it will be tasty?

Secrets of making crispy pickles at home

It is very important to obtain good pickles for the winter:

• selection and processing of all components for salting
• choosing a cooking recipe.

Selection of vegetables and herbs for pickling cucumbers

Cucumbers. We choose fresh, smooth, preferably young fruits of the same size with a dense, coarsely lumpy skin and black spines (with white spines, they are good for fresh salad). Cucumbers should be chosen small or small (gherkins) so that they fit freely in the jar, taste sweet, are dense with small seeds, and have no internal voids.

If you buy fruits for harvesting at the market, then ask the seller about the variety. For harvesting, you need cucumbers of special pickling varieties (Nezhensky, Muromsky, Vyaznikovsky, Altai and many similar ones).

Water. When preparing cucumbers, water is a very important component for preparing marinade or brine. Best to use spring, spring or well water. If this is not possible, then it is better to buy purified drinking water in a supermarket or pass tap water through a filter.

Spices and seasonings. Traditionally, garlic, horseradish (root and green leaves), cherry and currant leaves, dill (umbrellas with seeds and green leaves), black bitter and allspice (peas) are used. Each recipe has its secrets in the selection of herbs and spices, but the main thing: all herbs, leaves, roots must be well washed and cleared of soil, be fresh and fragrant. You should not use dried herbs.

Pickling jars. You can prepare pickles for winter storage in glass jars of any size. But very important wash the container thoroughly, or better yet, soak in a solution of baking soda for a while, then rinse well, sterilize and dry thoroughly in air.

Choosing a recipe for winter pickling of cucumbers

Many recipes for preparing pickled crispy cucumbers at home are popular. Before pickling according to any recipe, it is advisable to soak the cucumbers in cold water (preferably well or spring) for at least 2 hours (ideally 8–10 hours).

The recipe is simple and one of the best

For a three-liter jar you need:

To determine the right amount of water The cucumbers are first placed in a jar and filled with water up to the neck, then the water is poured into a saucepan. From this amount of water the brine for pouring will be prepared.

All components must be washed well, jars sterilized, cucumbers pre-soaked!

Coarsely chop all the greens (dill, cherry and currant leaves, leaves and horseradish root), peel the garlic and cut large cloves into 3 - 4 parts. You can trim the ends of prepared cucumbers if you need to speed up the pickling process.

Place some of the chopped herbs on the bottom of the jar, then place the cucumbers tightly, sprinkling with herbs and garlic, to the very top. Cucumbers in a jar with herbs should sit for a while before adding brine to soak in the aromas.

The brine is prepared at the rate of two tablespoons of table salt (without a slide) per liter of water. Taken in advance a certain volume of water, add the calculated amount of salt, pepper, and several pieces of bay leaves. The solution is brought to a boil and poured boiling into a jar with cucumbers.

Cover the jar with a lid or gauze and leave to sour at room temperature. Gradually, the brine in the jars will become cloudy, and the cucumbers will begin to pickle. In about 2 days You should taste the cucumber, if it is salted and slightly sour, then we proceed to preservation.

Pour the brine from the jar into a container (you can do it together with the herbs), boil it and pour it back into the jar with cucumbers, then quickly roll it up. If jars of cucumbers will be stored in a warm room, and not in a basement or cellar, then before sealing the lid, add a tablespoon of five percent vinegar to the jar.

Pickled cucumbers prepared in jars for the winter according to the proposed recipe will be perfectly stored for a very long time.

Recipes for preparing cucumbers for the winter using the hot method

There are many recipes for preserving pickles for the winter using hot steam and boiling brine.

Recipe No. 1 (hot method)

Ingredients for a three-liter jar:

Rinse the cucumbers thoroughly and leave in cold water for several hours. Wash the greens (leaves and dill) thoroughly under running cold water. Peel the horseradish root and rinse.

Place chopped herbs, pieces of horseradish root, a few cloves of garlic, then prepared cucumbers at the bottom of the jar. Into a filled jar Boiling water is poured in and left in this form for 20–25 minutes. Next, the water from the jar is poured into the pan and boiled again. Add salt to the boiling brine, add granulated sugar, and pour into a jar with cucumbers. Cucumbers sit in this brine for 15–20 minutes.

After this time, the liquid must be drained and boiled again. Add the required amount of vinegar to a jar of cucumbers (without brine). Boiling brine is poured into the cucumbers and sealed with lids.

Recipe No. 2 (With aspirin. Yes, yes! With the same one for colds)

Required Products:

Prepare fresh cucumbers and selected herbs in the same way as in the previous recipe.

Wash glass jars and caps thoroughly and sterilize them.

First, sprigs of dill, parsley and two or three cloves of garlic are placed in the jars (you don’t need much), then packed tightly cucumbers almost to the top and a layer of greens with garlic. The contents of the jar are poured with boiling water and left for an hour. Then the brine from the jar is poured into a container, put on fire, brought to a boil, granulated sugar, salt, and peppercorns (several pieces) are added.

For the cucumbers remaining in the jar, chop one acetylsalicylic acid tablet(aspirin) so that the preparations are well stored at any temperature and do not ferment. Cucumbers are poured with boiling brine, the jar is sealed with a sterilized lid.

Cucumbers prepared according to this recipe have excellent taste, crisp well and are stored for a long time at room temperature.

Recipe No. 3 (Hot salting with citric acid)

Ingredients:

Prepare the cucumbers (wash and keep in cold water for five to six hours), sterilize glass jars, prepare herbs and spices.

Since cucumbers prepared in this way are significantly reduced in size, they must be very place tightly in a jar before salting, then pour boiling (preferably spring or well) water, close the lid and let stand for 15-20 minutes. Then, pour out the water. Boil another portion of water and pour the contents of the jar again, let stand for 15–20 minutes. Pour water into a container, add salt, granulated sugar, a few bay leaves and peppercorns, put on fire and bring to a boil. Place citric acid in a jar on top of the cucumbers, pour in the prepared boiling brine and quickly seal with a sterilized lid. Pickles in jars are ready for the winter.

Recipes for cold preparation of cucumbers for the winter

The cold method of preparing pickles for the winter is the simplest and most common. Even an inexperienced housewife can prepare such canned food.

Recipe No. 1 (without vinegar)

Necessary ingredients for a three-liter jar:

Prepare cucumbers, herbs and jars for seaming as in the previously described recipes.

To the bottom of the jar put greens(currant leaves, several pieces of bay leaves, dill leaves), chopped garlic cloves, horseradish, pepper. Then fill the jar with cucumbers and leave to stand so that the cucumbers are saturated with the aromas of herbs and spices.

100 grams of table salt are dissolved in water, and the cucumbers in the jar are poured with this solution, leaving 2-3 centimeters empty. Bank covered with a plastic lid and leave for 5 days. Then, after the brine in the jar becomes transparent and sediment forms at the bottom of the jar, the liquid is poured out of the jar. Cold water is poured into the jar of cucumbers and rinsed several times to remove the sediment. The bottom of the jar should be clean, without sediment.

The contents of the jar are filled with prepared brine to the very edge of the neck. After this, the pickles in the jars are sealed with lids.

Recipe No. 2 (with mustard)

At the bottom of a sterilized jar put greens, peppercorns, a chopped piece of root and a horseradish leaf, one or two cloves of garlic. Then the jar is filled with cucumbers, sprinkled with garlic, and garlic is also placed on top.

Salt is dissolved in boiled water. Pour this cooled solution over the cucumbers. Add mustard powder to the jar. Then cover the jar with a lid and leave to infuse, salting lasts about 5 days. Then everything is as in the previous recipe.

Cucumbers pickled according to this recipe will retain their color until winter and will become aromatic and piquant in taste. So, from the many proposed and known methods preparing crispy pickles for the winter, choose a recipe to suit your taste. Summer pickling of cucumbers for the winter - crispy, aromatic, piquant vegetables on the table all year round for you and your loved ones.

Bon appetit!