How to pickle delicious cucumbers for the winter. Cucumber time: the best recipes for canning and pickling cucumbers

Good afternoon.

To answer the first question, I am writing this article, and I will answer the second right away, so that there is an understanding of what we will actually do today.

So, pickling cucumbers is the process of preserving a product through the fermentation process. During this process, lactic acid is released from cucumbers (or other pickled products), which protects them from spoilage. In this case, the preparation takes place without vinegar and without sugar. And the most important plus is that sterilization is not required.

Everyone's favorite crunch and taste is just a side effect of the pickling process, which can be enhanced by additional ingredients.

Pickling is the preparation of a solution using vinegar, ascorbic acid or other acids, which act as an antiseptic and prevent vegetables from spoiling. This solution is traditionally called a marinade.

This is the main difference between the two methods.

Let's look at a few examples of pickling cucumbers in jars for the winter to see all the differences and features.

Pickled cucumbers for the winter in jars using the hot method without sterilization

This method is one of the most common. The brine is prepared by boiling, which is why the method is called hot. For the same reason, it is recommended to roll up the jars with iron lids, because nylon ones will “siphon” under the pressure of hot steam.

Ingredients for two 3 liter jars:

3-4 kg of cucumbers (depending on size)
3-5 pieces of hot pepper
Leaves of black currant, cherry, horseradish (or horseradish root), or walnut or oak leaves
Dill sprigs with seeds

Brine (about 5 l):

for 1 liter of water - 1.5 tbsp. heaped salt

Preparation:

1. Wash the cucumbers thoroughly with running water, then put them in a deep saucepan and fill with cold water. Leave for several hours, or better yet overnight. After this, rinse the vegetables again and put them in another bowl.

This is one of the first secrets for making cucumbers crispy and juicy, and not dry and limp.

2. Cut the peppers and horseradish root into thick slices.

3. Now we take the same deep pan and line the bottom with cherry, currant leaves and others that we managed to find. Place a few pieces of horseradish and pepper on top.

4. Then comes a layer of cucumbers.

5. Lay out 3-4 layers of cucumbers and spices in this way.

The thickness of the layers is chosen arbitrarily. The more layers you get, the better.

The last layer should be greens.

6. When all the cucumbers are in the pan, fill them with brine. To prepare it you need 1.5 heaped tablespoons of salt per 1 liter of water. In total you will need 5 liters of brine.

Place a plate on top of the pan, smaller in diameter than the pan, and place a press on it. For example, a jar of water.

7. Leave the cucumbers under pressure for 3-5 days. Temperature and storage conditions are not very important. Readiness for the next step will occur when a white film forms on the surface of the water.

The white film is lactic acid bacteria, the result of fermentation of vegetables.

8. Now we pour the brine into another container (we will need it later), remove all the leaves and other spices, and rinse the cucumbers thoroughly with running water.

9. And put them in 3 liter jars.

10. Bring the drained brine to a boil and pour into jars to the very top. Cover with boiled lids and leave for 10 minutes.

11. Then pour the brine into the pan again, bring it to a boil again and again pour it into the jars with cucumbers.

You need to pour the brine so that it starts to overflow the edge of the jar.

Then we cover the jars with lids and roll them up.

12. Now the jars need to be turned over, covered with a blanket and left to cool completely. After this, they can be stored in a cool, dark place.

The pickles will be ready to eat. when the brine turns from cloudy white to light, and a small sediment forms at the bottom.

Crispy cold pickles: recipe for a 3 liter jar

This method is called cold because it does not require boiling the brine. It is designed for nylon covers and, of course, does not require seaming, which greatly simplifies the preparation process.

The most delicious recipe for jars with screw caps

I consider this option the most delicious, because garlic is used in the cooking process. It always gives dishes a special aroma.

A nice feature of the recipe is the ability to store jars in an apartment for a couple of years.

These cucumbers are eaten very quickly, so it is better to prepare them in single portions in 700-800 ml jars and use screw caps.

Ingredients for 10 cans of 800 ml:

Cucumbers – 4-5 kg
Carrots – 4 pcs.
Garlic – 30 cloves
Dry dill - 5 branches
Horseradish root and leaves - 5 pcs each
Salt - 5 tbsp
Peppercorns - 5 tbsp.
Bay leaf - 10 pcs
Water - 5 l
Hot pepper (optional) - 3 pcs.

Preparation:

1. Cut carrots into slices, horseradish root into cubes. Wash and peel the garlic, break the dill into strips.

2. Take clean jars and put in them 3-4 sticks of horseradish, 3-4 sprigs of dill, a piece of hot pepper (optional) and 3-4 cloves of garlic.

3. Then insert the cucumbers tightly (vertically) and place a few carrot slices on top.

Separately, put 1 kg of cucumbers (along with spices) in a saucepan or plastic container, which will be needed to add to jars during the cooking process.

4. Prepare the brine by dissolving 5 tbsp in 5 liters of water. salt and bring this mixture to a boil, then pour it into jars and loosely close them with lids. We also pour the brine into the container and also cover it with a lid.

Leave the cucumbers in this form for 24 hours at room temperature.

5. After a day, pour all the brine into the pan and boil it again. Cucumbers in jars will “shrink” a little over the course of a day and you will need to add cucumbers from the container to them, then pour hot brine into the jars again, cover with lids and leave for another 24 hours.

6. And again, after a day, the brine needs to be drained, boiled and poured into jars again. After which you can wrap the jars tightly and, having made sure that they are airtight, turn the lids down, wrap them in a blanket and leave them until they cool completely.

7. When the jars have cooled, turn them over to their normal position and store them in the apartment at room temperature, without worrying that they will burst or the cucumbers will spoil.

Recipe for pickling cucumbers for the winter with mustard

An excellent way for those who want to achieve the taste of pickles “like from a barrel.” The taste is slightly sour and spicy. And thanks to mustard, cucumbers become especially crunchy.

Ingredients for one 3 liter jar:

Cucumber (fresh) - 1.7-1.8 kg
Water - 1.5 l
Salt (slightly heaped) - 3 tbsp.
Currant leaf - 5-7 pcs.
Cherry leaf – 10 pcs
Oak leaf (optional) – 2 pcs.
Dill (umbrellas) - 4-5 pcs.
Horseradish leaf - 1-2 pcs.
Dry mustard (Mustard powder) - 2 tbsp.
Black pepper (peas) - 10-12 pcs.

Preparation:

1. Wash the cucumbers well, cut off the ends and soak in cold water for at least 4 hours.

After this, we wash them again and place them tightly in a jar, at the bottom of which half of the cooked herbs and peppers are placed. Top the cucumbers with the remaining greens.

Fill the jar with boiling brine up to the neck.

Prepare the brine by boiling 1.5 liters of water with salt mixed in it (3 tbsp).

2. Cover the jars with nylon lids, and when the brine has cooled, remove the lids and cover the necks with gauze. Leave the jars in this form for 2 days at room temperature, periodically removing the resulting white film.

3. After two days, pour the brine into a saucepan and boil again. Then you will need to pour it again into the cucumbers, but before that you need to add dry mustard to the jar.

So, pour in the hot brine, cover with a lid, and after cooling, remove it and leave the cucumbers alone for 6 hours.

4. After which we drain and boil the brine for the last time, pour it back into the jar, roll it up and leave it to cool upside down under the fur coat.

At first, the brine will be cloudy, but as the mustard settles, it will lighten. This will mean that the cucumbers are pickled and ready to eat.

Quick and tasty recipe with vodka and vinegar

Well, in the end, I offer an original recipe for pickling cucumbers with vodka. To speed up the process, we will even add vinegar, which, as I wrote at the beginning, is not typical for the pickling process. But for speed it is important.

This is a recipe for quick pickling only, and the cucumbers will take another week to be ready.

Ingredients:

Cucumbers - for a 3 liter jar (the quantity varies depending on the size)
Leaves of horseradish, black currant, cherry - a couple of pieces each
Dill umbrellas
Garlic - a couple of cloves
Black and allspice pepper
Water - 1.5 l
Salt - 3 tbsp.
Vinegar 6% - 2 tbsp.
Vodka – 100 ml

Preparation:

1. Soak the cucumbers in cold water for 3 hours, then drain the water and cut off the ends.

2. Place all the spices and leaves on the bottom of a sterilized jar, then compact the cucumbers tightly.

3. Pour boiling water with salt and vinegar dissolved in it into the jar. We leave room for the vodka, which we pour at the end, so that the liquid reaches the edges.

4. Now cover the jar with gauze and leave for 12 hours, periodically removing the resulting foam.

5. After the specified time, close the jar with a nylon lid, boiled in water for a couple of minutes and put it in a cool, dark place.

In a week, the pickles will be ready.

This is such an interesting and varied selection today. I'm sure you've already spotted a recipe that you like the most.

That's all for today, thank you for your attention.

Pickles were prepared in ancient Rome. However, time passed, history changed, and the dish began to be considered originally Russian. Today there are a huge number of variations in preparing such pickles for the winter. We offer the most successful and interesting ones.

Pickled cucumbers for the winter - a classic recipe

A famous dish of classical Russian cuisine is prepared from:

10 kg of vegetables;
300 g dill;
60 g horseradish leaves;
1 handful of black currants;
60 g of salt per 1 liter of brine.

Creation method:

For winter harvesting, vegetables of the same size are selected and thoroughly washed under running water.
The bottom of the jars is lined with dill and horseradish leaves, on which layers of cucumbers are placed.
Vegetable layers alternate with herbs and berries.
The containers are filled with boiling brine and covered with sterilized lids.
The jars are left to ferment for about a week, during which the resulting foam is skimmed off with a clean spoon.
At the end of the allotted time, the jars are sealed and stored in a cellar or pantry.

Those watching their figure will be interested to know how many calories are in this traditional Russian dish. One hundred grams of these cucumbers contain only... 11 calories!

How to cook according to GOST?

The professional recipe, which is used by process engineers in billet shops, can easily be performed at home by preparing in advance:

cucumbers;
dill inflorescences;
cherry branches;
black currant sprigs;
horseradish leaves;
oak leaves;
garlic;
chilli;
salt, sugar, vinegar.

To get pickled cucumbers according to GOST, we follow this algorithm:

Vegetables are soaked in cold water.
After 2 hours, put into sterilized jars along with herbs, garlic and pieces of pepper. The fruits are poured with cold water, which is immediately poured into the pan. This procedure is performed to determine the exact volume of liquid required for the marinade.
The brine is prepared at the rate of 150 g of sugar, a stack of salt and vinegar per 1 liter of water.
Dishes with vegetables are filled with boiling mixture and preserved.

Pickled cucumbers with oak bark

To prepare a summer vegetable according to this recipe for a 3-liter jar you will need:

2 kg of small cucumbers;
60 g salt;
2 dill inflorescences;
3 cherry and currant leaves;
1 horseradish leaf;
a piece of chili pepper;
head of garlic;
3 g mustard seeds;
1 – 1.3 liters of water;
5 g dry oak bark;
1 bay leaf;
5 peas of allspice.

Preparation scheme:

The bottom of a sterilized jar is lined with cherry, currant and horseradish leaves, on which bay leaf, allspice and oak bark are laid out.
Cucumbers pre-soaked for several hours are sent into the container, which are immediately filled with hot boiled water.
After a day of fermentation, the liquid is poured into a saucepan and put on fire.
The remaining ingredients, including salt, are added to the jar.
As soon as the marinade boils, fill the container with it, seal it and turn it over.
After cooling, the product is taken to a cold place for storage.

Hot salting method

When using the hot method, the appetizer for main courses turns out tender, crispy and tasty.

For 3 cans of 1 liter each you will need:

1.5 kg of small vegetables;
40 g salt;
liter of water;
3 dill inflorescences;
3 cherry and bay leaves;
1 horseradish leaf;
head of garlic;
6 peas of allspice.

Cooking method:

The ingredients are placed in clean jars and filled with boiling saline solution.
The brine is kept for 3 minutes, drained, brought to a boil again and poured into jars, which are kept in this state twice as long.
The third time, when the vegetables are filled with brine, the jars are rolled up, turned over and, after cooling, taken to the basement or pantry.

Pickled with mustard

To roll a 2-liter jar in this way, you need:

cucumbers – 1 kg;
standard set of greens;
garlic;
5 g mustard seeds;
brine (40 g salt per 1 liter of water).

The mustard in this recipe stops fermentation and prevents the formation of plaque on pickled fruits.

The preparation is done like this:

Pre-soaked vegetables are placed tightly in a sterilized bowl with spices.
The dishes are filled with cold brine and left to ferment for 3–4 days, during which the foam that appears is removed.
After the specified time has passed, the marinade is drained, boiled and refilled.
After adding mustard, the containers are sealed.

Crispy pickles for the winter

There is nothing better than crispy cucumbers, which can easily be obtained from this set of products:

5 dill umbrellas;
20 currant leaves;
8 bay leaves and horseradish leaves;
2 heads of garlic;
red and black pepper;
salt.

The amount of ingredients is indicated for 5 kg of cucumbers.

Cooking steps:

The “butts” of vegetables are cut off, after which the fruits are placed together with spices in a saucepan for soaking, filled with 4% salt brine and left under pressure.
After two days, the brine is filtered, the herbs are removed, and the vegetables are distributed into jars with spices and a small amount of new herbs.
The containers are filled with boiled marinade and sealed.

Cold way

To make barrel cucumbers in jars, prepare in advance 2 kg of dense, medium-sized fruits, as well as:

12 cherry leaves;
3 pieces of horseradish;
the same number of cloves of garlic and dill umbrellas;
1.5 liters of brine with a salt concentration of 75 g.

Preparation stages:

Herbs, spices and cucumbers are distributed into sterilized jars.
Vegetables are poured with brine from cold purified water and sealed with tight plastic lids.

How to salt the country style

A simple recipe, all you need to do is prepare:

cucumbers – 5 kg;
horseradish – 200 g;
garlic – 1 head;
hot pepper – 3 pods;
cherry, currant and oak leaves;
dill umbrellas;
spices and salt.

For the workpiece:

Sterilized jars are filled with herbs, spices and cucumbers, which are transferred with leaves.
The containers are filled with cold 5% brine.
After clouding, the brine is drained, the vegetables are washed, and all additional ingredients, except for pieces of horseradish and pepper pods, are thrown away.
The dishes are again filled with cucumbers, which are immediately filled with freshly prepared cold brine with a lower salt concentration (4%).
The bottles are closed with plastic caps and sent to a cold room for storage.

Quick lightly salted cucumbers in a jar

If winter preparations have come to an end, and you really want salt, then you should prepare:

vegetables for a 3-liter jar;
dill greens;
garlic;
salt.

In progress:

Place greens with garlic, washed cucumbers in a clean bowl and add 75 g of salt.
Vegetables are poured with boiling water.
After cooling, the jar, closed with a plastic lid, is moved to the refrigerator.

Unusual pickling with vodka

To seal a 3-liter jar you need:

cucumbers;
vodka – 50 ml;
salt – 80 g per 1.5 liters of water;
greens, garlic, spices, leaves - to taste.

Alcohol in this recipe acts as a preservative, extending the shelf life of the snack, but without affecting its taste.

Cooking method:

Spices and pre-soaked vegetables are placed in layers in sterilized dishes, then salt is added.
The container with vegetables is filled with cold water, covered with a lid and set aside.
After a film has formed on the surface that cannot be removed, the brine is poured into a saucepan to boil.
A shot of vodka and boiling brine are poured into the bottle. After this, the jar is sealed.

Canned cucumbers with red currants

An interesting method of preservation without vinegar, for which you should prepare:

cucumbers for a 3-liter jar;
200 g berries;
garlic, herbs, spices;
50 g salt;
20 g sugar;
1.5 liters of water.

To taste delicious pickles, follow this algorithm:

All ingredients, except berries, are placed in a sterilized jar, and boiling brine is poured.
After 10 minutes, the marinade is drained.
Currants are poured into the dishes.
The container with vegetables and berries is filled again with boiling brine and then sealed.

How to pickle with apples for the winter?

Pickles from a liter jar rolled up according to a special recipe will allow you to diversify the winter menu, for the execution of which you will need:

1 green apple;
6 – 7 cucumbers;
cloves, peppercorns, dill and garlic;
40 g salt;
10 g sugar;
15 ml vinegar.

Cooking method:

Spices and garlic are placed in a sterile jar, then cored apple slices and cucumbers are placed.
The dishes are filled with boiling water, which after 10 minutes is drained and boiled again.
Before the third pouring, salt and sugar are added to the boiling water.
Vegetables with apples are poured with boiling brine, after which vinegar is poured into the container.
The rolled up jar is turned over and remains in this state until it cools.

Cucumbers in spicy tomato sauce

To prepare a savory snack you need:

cucumbers – 4.5 kg;
garlic – 180 g;
tomato paste – 150 g;
vegetable oil – 250 ml;
granulated sugar – 150 g;
salt – 80 g;
apple cider vinegar – 150 ml;
hot paprika – 5 g;
ground pepper – 5 g.

To enjoy the taste of crunchy, tangy fruits in winter, follow these steps:

Cucumbers are soaked for 2 hours in water, after which they are divided into 2 or 4 parts depending on size.
Vegetables are poured into a deep pan, to which all ingredients are added, with the exception of vinegar.
The cucumbers are stewed for 40 minutes, after which vinegar is added to the pan, which is removed from the heat.
After 30 minutes, using a slotted spoon, the fruits are removed from the pan and placed in jars, into which tomato sauce is then poured. After this, the containers do not close tightly.
The jars are sterilized in a large saucepan with water for 10 - 15 minutes and sealed tightly.

Pickled cucumbers with gooseberries

By using gooseberries in this recipe, the amount of vinegar is minimized without losing the quality of the vegetables themselves.

Required for execution:

cucumbers – 4 kg;
gooseberries – 500 g;
garlic, spices, leaves - to taste;
salt – 150 g;
sugar – 200 g;
vinegar – 80 ml.

The preparation steps are as follows:

The greens and garlic are chopped and mixed.
The prepared spicy mixture, cucumbers and gooseberries are placed in sterile jars.
Cucumbers are poured with boiling water and kept in this way for 10 minutes.
The procedure is carried out twice more.
During the third boiling, spices and vinegar are added to the brine.
The jars are filled with marinade and sealed.

Pickling cucumbers in jars - the simplest and most delicious recipe

To execute the simplest, but no less tasty recipe, you need:

cucumbers;
water – 1 l;
salt – 50 g;
spices - to taste.

To pickle vegetables:

Clean cucumbers are placed in jars, sprinkled with spices and filled with cold brine.
The dishes are covered with nylon lids and kept at room temperature.
After 7 days, the brine is topped up, and the jars are rolled up and sent to the pantry.

Assorted pickled cucumbers and tomatoes

To reduce the time for preparing pickles individually, you can make an assortment of:

cucumbers;
tomatoes;
spices and herbs;
brine (at the rate of 25 g of salt, 50 g of sugar and 15 ml of lemon juice per 1 liter of water).

Harvesting method:

Washed vegetables, spices and herbs are placed in sterilized dishes.
On the stove, bring water to a boil with the addition of salt, sugar and lemon juice (at the end).
The assortment is filled with brine and rolled up.

Finger-licking recipe for the winter

To roll up 3 one and a half liter jars of an unsurpassed snack, you should take:

4 kg gherkins;
peppercorns, dill umbrellas and garlic;
250 ml sunflower oil;
similar volume of vinegar;
240 g sugar;
60 g salt.

Cooking steps:

The cucumbers are placed in a deep pan, into which oil and vinegar are poured, sugar and salt are added. After this, the container is placed in the cold for 3 hours.
After this time, spices are sent to the prepared dishes, and vegetables and a small amount of marinade are placed on top.
Sterilization is carried out for 20 minutes, after which the jars are sealed.

How to salt cucumbers for the winter without vinegar?

To get high-quality pickles that will be stored all winter, prepare:

cucumbers for 2 one and a half liter jars;
greenery;
water – 1.5 l;
salt – 50 g;
hot pepper pod.

Pickles are prepared without vinegar in two stages:

Cucumbers with a sweetish taste will be obtained if you pour them with marinade from:

piles of salt;
the same amount of vinegar;
2.5 cups of sugar;
herbs and spices to taste.

The amount of ingredients is indicated for 1 kg of cucumbers.

Cooking method:

Vegetables and herbs are distributed into sterile bottles, which are filled with boiling water twice.
Each time the cucumbers are infused for 10 minutes.
During the third boiling, salt, sugar and vinegar are added to the brine.
The cucumbers are filled with marinade and the containers are sealed.

In Korean

These pickles are particularly aromatic and piquant.

To bring the recipe to life you will need:

carrots – 200 g;
cucumbers – 2 kg;
vegetable oil – 180 ml;
vinegar – 150 ml;
Korean seasoning – 20 g;
salt – 25 g;
sugar – 50 g;
garlic - 2 heads.

To obtain a snack with an interesting oriental taste, the algorithm of actions is as follows:

In a deep bowl, mix cucumbers divided into 4 parts, grated carrots, chopped garlic, oil, vinegar, seasoning, sugar and salt.
The mixture is poured into clean jars.
A day later, the jars are placed in a large saucepan with water for sterilization, after which they are immediately rolled up.

15 best cucumber recipes for the winter.
(Be sure to save it so you don’t forget!)

1. Canned cucumbers with red currants
2. Cucumbers in spicy tomato sauce
3. Cucumbers with apples (marinated and lightly salted).
4. Pickles for the winter.
5. Pickled cucumbers with gooseberries
6. Pickles for the winter.
7. Pickled cucumbers, sterilized without vinegar
8. Pickling cucumbers in jars is the simplest and most delicious recipe.
9. Pickled cucumbers and tomatoes (very simple and tasty recipe)
10. Secret recipe for awesome cucumbers “You will lick your fingers”
11. Marinated cucumber salad
12. Lightly salted cucumbers with vodka
13. Lightly salted cucumbers “Spicy”
14. Summer salad for the winter
15. Grandma Sonya’s pickled assortment

1. Canned cucumbers with red currants.
Ingredients: Cucumbers 600 grams; Garlic 2 cloves; One onion
thing; Red currants 1.5 cups; Black pepper, three peas;
Three cloves; Water 1 liter; Sugar - 1 tbsp; Salt 2.5 tbsp. ;
Wash the cucumbers. Place spices at the bottom of the jar. Place the cucumbers vertically in jars. We clean the currants (0.5 cups) from the branches, sort them and wash them. Distribute the berries between the cucumbers. Pour hot brine over the cucumbers, immediately cover with lids and sterilize for 8-10 minutes. Next we roll up the cans and wrap them up. Brine. Bring the water to a boil,
add salt and sugar, add red currants (1 cup).

2. Cucumbers in spicy tomato sauce.
Wash the cucumbers and soak for 1-2 hours in cold water. I have cucumbers
4.5kg.
Let's prepare: Garlic - 180g, Tomato paste - 150g (3 full tablespoons
spoons), Sunflower oil - 250ml, Sugar - 150g, Salt - 31 tbsp. IN
While working, you can add salt to your taste. Vinegar 6% - 150ml, Paprika
spicy - 1 tsp, black pepper. they say - 1 tbsp.
Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise.
Smaller cucumbers - only lengthwise. Press the garlic through a press.
Add all ingredients except vinegar. Place on moderate heat.
After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce.
It should be spicy, not salty, but not too sweet. Let's put it out
cucumbers for another 15 minutes. Let's add vinegar. The total simmering time is 40-45 minutes.
Cover the pan with a lid and let it brew for 15 minutes. Place the cucumbers in
prepared sterilized 0.5-liter jars. Pour in the sauce and
sterilize for 25-30 minutes. Close the jars and turn them upside down
cooling.

3. Cucumbers with apples (marinated and lightly salted).
Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4
cloves, dill (umbrellas), cherry leaves, currants (a handful), allspice peas 12 pcs., cloves 12 pcs., bay leaf 4 pcs., sugar 5 tsp., salt 4 tsp., vinegar essence 2 tsp. l. (almost), cucumbers - 1.5 - 2 kg (depending on size)
Cucumbers marinated with apples: Cut the garlic into slices, wash the greens.
Place washed cucumbers in clean jars, alternating them with spices and
apple slices (do not peel). Fill the jar with boiling water and let
stand for 20 minutes. and pour into a saucepan. Boil this water again and add
sugar and salt in it. Fill the cucumbers with syrup to the top, wait 10 minutes, again
pour the brine into the pan. Let's boil. At this time, pour 2 into the jar
half a teaspoon of vinegar, pour boiling syrup and roll up
boiled lids. Turn the jars over and wrap them until they cool.
Cucumbers are stored at room temperature or in a cool place.
Lightly salted cucumbers (hot method): Place cucumbers with spices and apple slices in a deep container. In hot water (per 1 liter) dilute 2 tbsp.
l. salt, pour cucumbers, cover with a plate so that they do not float.
Leave at room temperature until completely cooled, then remove from the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter.
Products: For a 1 liter jar: Cucumbers - how much it will take, Umbrella of dill - 1
pcs., Horseradish leaf - 1 pc., Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bell pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetyl (crushed) - 1, 5 tablets.
Pour cold water over the cucumbers and leave for 4-6 hours. Prepare the jars
Pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper.
Place a horseradish leaf, a sprig of dill, and currant leaves at the bottom of the jar.
Fill the jar tightly with cucumbers. Add the garlic cloves and add the peppers.
Pour boiling water over it, cover with lids and let cool enough to handle. Drain the water into the pan. Add 100 ml of boiled water. Let it boil. Pour salt and crushed acetyl into jars.
Pour boiling cucumber water over the cucumbers, one jar at a time. To the top. Bank
tighten immediately. (Reduce heat to low and do not remove water, it will
should boil constantly.) Turn the finished jars upside down and
place in pre-prepared “warmth”. Leave the pickled cucumbers for
day.

5. Pickled cucumbers with gooseberries.
The recipe has been tested several times. There are never misfires. Some years
I close the cucumbers according to this recipe - the jars don’t explode,
become cloudy.
Products:
For four liter and three 700-gram jars: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Leaf
currants - 5 pcs., Large horseradish leaf - 1 pc., Dill - 1 branch-stem with
umbrella, Black pepper - 10 peas, Cloves - 10 flowers, Horseradish root - 1 piece, Spring water - 3.5 liters,
For the marinade (per 1 liter of water): Salt - 2 tbsp. l. Sugar - 3 tbsp. l., Vinegar 9% - 80 g.
Wash the cucumbers thoroughly. Pour cold water over the cucumbers for 3-4 hours. Wash the greens and dry with napkins. Chop finely. Garlic and
Peel the horseradish root and also finely chop it. Place everything in a bowl and
mix well. Cut off the butts of the cucumbers. Sterilize jars.
In each jar put a tablespoon of a mixture of herbs and garlic with
horseradish. Place the cucumbers tightly, sprinkle a handful of washed cucumbers on top
gooseberries. Boil water, pour in cucumbers, heat for 15 minutes. Repeat
again. Then add pepper, cloves to the water drained from the cucumbers,
sugar, salt, vinegar. Cook the marinade over low heat for 10-13 minutes. Fill
fill the jars with marinade to the top so that even a little flows out. Boil the lids for 5 minutes. Roll up the jars, place the lids down, and wrap them very well. After a couple of days, turn the cucumbers over and keep them under the blanket for another two days.

6. Pickles for the winter.
Products: For a 3-liter jar: Cucumbers - 2 kg, Dill (umbrellas) - 3-4 pcs., Bay leaves - 2-3 pcs. Garlic - 2-3 cloves, Horseradish root - 1 pc., Horseradish leaves - 2 pcs. .,Cherry leaves - 1-2 pcs. Or oak leaves (optional) - 1-2 pcs., Celery, parsley and tarragon - 3 sprigs each
capsicum and bell pepper (optional) - 1 piece each, black pepper
peas - 5 pcs.
For brine, per 1 liter of water: Salt - 80 gr.
Sort cucumbers by size, wash and soak in clean, cold
water for 6-8 hours. After this, rinse the cucumbers with clean water and wash
greens and put everything in a prepared jar. Place layers of spices, cucumbers, spices and cucumbers at the bottom of the jar, place dill on top. Prepare the brine (dissolve salt in cold water), pour the brine over the cucumbers to the very edge of the jar. Cover with gauze and leave at room temperature for 2-3 days. After this, when a white foam appears on the surface, drain the brine, boil well and pour it back over the cucumbers in the jar. Immediately cover with the prepared lid and roll up. Turn the jar upside down on the lid, wrap it thoroughly (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar.
A recipe for pickled cucumbers without vinegar allows you to make fragrant and
crispy cucumbers.
Ingredients: Cucumbers - 1 kg, horseradish root - 50 g, garlic - 1-3 cloves, bay leaves - 1-2 pcs. oak leaves - 1 pc., cherry leaves - 1 pc., black currant leaves - 1 pc., mustard (grains) - 1-3 pcs., dill - 30-40 g, dill (seeds) - 2-3 pcs.,
For the brine: Water - 1 l, Salt - 2 tbsp.
Cucumbers are placed in jars, filled with brine, covered with lids and
kept for 3-4 days at room temperature (for lactic acid
fermentation). Then the brine is drained from the jars and boiled. Cucumbers carefully
washed in cold water. Place them in jars again, adding spices and spices for the aroma, density and fragility of the cucumbers. Pour boiling brine into the jars of cucumbers and sterilize at a temperature of 80-90°C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars is the simplest and most delicious recipe.
Ingredients: Water - 1 l, Salt - 50 g, Cucumbers - as much as it takes, Spices according to
taste.
A small amount of cucumbers can be pickled without pasteurization in glass
banks. Fresh cucumbers, preferably the same size, are thoroughly washed,
put in jars, layer with spices and pour boiling (but it can be cold - this is a cold way of pickling cucumbers) 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin lids, boiled in water, but not sealed, but placed at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and sealed using a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.

9. Pickled cucumbers and tomatoes (very simple and tasty recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Ingredients: For a three-liter jar: Cucumbers - as much as it will take, tomatoes - as much as it will take, citric acid - 0.5 tsp, salt - 70 g, Sugar - 1.5 tbsp.
.l., bay leaf - to taste, peppercorns - to taste onions - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., cherry, currant, oak leaves - 3-4 pcs. ., amaranth (shiritsa) - 1 sprig
Place dill, horseradish, 3-4 leaves at the bottom of a dry steamed jar
cherries, currants, oak, a sprig of ashiritsa (to make the cucumbers crunchy). Place cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 l) - be careful not to crack the jar. Immediately roll up, turn upside down and wrap until completely cool.

10. Secret recipe for awesome cucumbers “You’ll lick your fingers”
Products: Cucumbers - 4 kg, Parsley - 1 bunch, Sunflower oil - 1
glass (200 grams), Table vinegar 9% - 1 glass, Salt - 80 grams, Sugar - 1 glass, Ground black pepper - 1 dessert spoon, Garlic - 1 head. 4 kg of small cucumbers. Mine. You can trim the tails and noses slightly. Cut the larger cucumbers lengthwise into 4 pieces. Cut the smaller ones in half lengthwise. Place the prepared cucumbers in a saucepan. Finely chop a good bunch of parsley and send it to the cucumbers. Add a glass of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not pour a 100-gram glass to the top onto your finger). Pour a glass of sugar and a dessert spoon of ground black pepper into the resulting marinade for cucumbers. Cut the head of garlic into slices and place in a saucepan. We wait 4-6 hours. During this time, the cucumbers will release juice - the pickling will take place in this mixture. We take sterilized 0.5 liter jars and fill them with pieces of cucumbers: place the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with the prepared lids and sterilize for 20-25 minutes. We take it out and roll it up tightly. Place the jars upside down and wrap them in towels until they cool completely.

11. Marinated cucumber salad
An excellent cucumber recipe for the winter.
For a 0.5-liter jar: Cucumbers, Onions - 2-3 pcs., Carrots - 1 pc., Garlic - 1 clove, Dill seeds (dry) - 1 teaspoon. Spoon, Bay leaf -
1-2 pcs., Allspice - 2 peas, For marinade (for 8 cans of volume
0.5 liters): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Vinegar
table - 1 glass
0.5 liter jars with lids must first be sterilized. cucumbers
wash. We peel the onions, 2-3 medium onions and 1 carrot are used for each jar. Slice the cucumbers crosswise into centimeters
washers. We also cut the onion into thin rings, and grate the carrots
coarse grater. In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2
mountains allspice. Next, lay out a layer of onion rings (approximately
1 cm), then the same layer of carrots, followed by a layer of cucumber slices
(two centimeters). And so on up to the top of the jar we alternate layers. Next we do
marinade for 8 cans: boil one and a half liters of water, dissolve 75 g in it
salt (about 3/4 of a 100-gram glass), 150 g of sugar and pour into
finishing with a glass of table vinegar. Fill the jars with boiling marinade,
cover with lids and sterilize for 35 minutes at low boil. We get it,
roll up tightly, you can turn it over, but if you want to keep it beautiful
appearance, so that the layers do not mix, it is better not to turn them over.
Cover the pickled salad and let it cool until the next day.

12. Lightly salted cucumbers with vodka.
Ingredients: cucumbers, horseradish leaves, cherry leaves, currant leaves, bay leaves, dill umbrellas, black peppercorns, 50 ml of vodka, 2 tbsp. salt.
Wash the cucumbers thoroughly and cut off the ends on both sides. Wash all the greens and place them in a saucepan, add peppercorns and top
add cucumbers. Prepare the brine using 2 tablespoons of salt and
50 ml of vodka per 1 liter of water. Pour cold brine over the cucumbers, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers “Spicy”
Ingredients: 1 kg of small cucumbers, 4-5 cloves of garlic; spicy pod
pepper, a large bunch of dill, 6 tbsp. coarse salt
Take young and elastic cucumbers, rinse. Cut off their ends
both sides. Wash the pepper and cut it lengthwise, remove the seeds and
cut crosswise into thin strips. Place 2/3 of everything on the bottom of the jar
amount of dill and thinly sliced garlic. Then tight
lay out the cucumbers, sprinkle them with strips of pepper and garlic, place
the next row of cucumbers, which you also sprinkle with pepper, garlic and
remaining dill greens. Place salt on top of dill, cover
lid and shake the jar. Boil water and pour over cucumbers. Through
drain the water for a few minutes, bring to a boil and pour over the cucumbers again
the resulting saline solution. Cover the jar with a saucer on which
place a small weight, such as a small jar of water. Leave
cucumbers at room temperature for 2 days.

14. Summer salad for the winter.
In a sterile jar (I have 1 liter) put 3-4 sprigs of dill on the bottom and
parsley (green), cut 1 clove of garlic, optionally add a ring of hot pepper, 1 medium-sized onion cut into rings, 1 sweet pepper cut into strips (I always take either yellow or orange pepper for a variety of colors), then cut the cucumbers, but not thinly , and tomatoes (it is advisable to take tomatoes that are strong, fleshy, and well browned so that they do not become limp and turn into mush). When adding vegetables, compact them a little. Then put 4-5 pcs on top. allspice, 2 cloves, 2-3 bay leaves.
Prepare the brine: for 2 liters of water, 0.5 cups (250 g) of sugar, 3 level tablespoons of salt; when it boils, pour in 150 g of 9% vinegar and immediately pour the brine into jars (this brine is enough for 4-5 liter jars) . Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll them up.
In winter, when serving, pour the brine into a separate bowl, vegetables (without
spices) place in a salad bowl and pour with vegetable oil to taste.

15. Grandma Sonya’s pickled assortment.
For 3 l. jar: Marinade: 2 tbsp salt, 6 tbsp sugar, 100 g vinegar 9%
At the bottom of the jar we put a grape leaf, 1 leaf of red. currants, 1 black leaf
currants, a bunch of dill along with the inflorescence, 2 laurel. leaf, horseradish root
(the size of an index finger), 1 hot pepper, 10 peas
black pepper, 2 cloves of garlic. Put vegetables in a jar (anything -
cucumbers, tomatoes, onions, sweet bell peppers, cauliflower, white cabbage
cabbage).
Pour 1150 ml of boiling water into each jar (1 liter 150 ml). Let them stand
half an hour. Then pour all the water from the jars into a large saucepan (or two),
add salt, sugar, vinegar, boil for 2-3 minutes. Now it's a marinade
pour back into the jars, close the lids, turn them upside down and
wrap yourself in a warm blanket.

Simply salted cucumbers (in cold water)

Simply salted cucumbers

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

Cucumbers are poured with cold water, placed under plastic lids and infused in a warm place until the brine becomes cloudy. Using cold water for pickling is convenient for those who prepare cucumbers for the winter at the dacha, where there is no hot water and conditions for canning. I've been pickling cucumbers using this simple recipe for decades. They are very popular in our home.

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

What is needed for a 3 liter jar?

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

Brine proportions for pickling cucumbers

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

Salt for brine should be without additives, ordinary.

Cucumbers soaked in water before pickling

How to pickle cucumbers using simple salting

Prepare cucumbers, herbs and jars for pickling

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

Place the spiced cucumbers in jars

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

Prepare brine for cucumbers

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

Close up jars of cucumbers

Pour brine over the cucumbers.
Cut a circle out of white paper (sized to fit into the neck of the jar). Place the paper on top of the cucumbers. Mold will subsequently collect on it, which we will remove.
Close the jar with a clean, thick plastic lid, steamed in boiling water (the microbes are killed and the lid expands for a while, and then, when it cools down, it presses the glass tightly and hermetically, sealing the jar).
Turn the jar upside down and let it stand upside down for 12 hours at room temperature. Then return to its original position and wait until the brine becomes cloudy.

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

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

Jars with cucumbers before filling with brine

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

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

Salting cucumbers

1. Pickled and pickled cucumbers are not the same thing. To prepare the former, vinegar or citric acid is used, and for the latter, only salt.

2. Previously, cucumbers were pickled in wooden barrels, but now this method is rarely used. It is much more convenient to salt vegetables in ordinary glass jars. Moreover, the cucumbers turn out to be as tasty as barrel cucumbers.

3. There are two methods of pickling: cold and hot. In the first case, the vegetables are poured with cold water, and in the second, most often first with cold water and then with hot infused brine. Jars of cold-pickled cucumbers are closed with nylon lids and stored in the cold. And jars of cucumbers filled with hot water are rolled up with iron lids and can be stored at room temperature.

4. To make the pickles firm and crispy, soak them in ice water for 3-4 hours. You can keep it longer, especially if the cucumbers are purchased.

5. Vegetables and herbs need to be washed, and jars and lids need to be sterilized.

6. After filling the cucumbers with cold water, it is better to place a wide dish or basin under the jar. This is just for convenience: due to fermentation, liquid may leak through the lid.

7. Pickles will be ready in at least a month.

How to cook pickles

All ingredients are designed for one 3 liter jar. You will need about 1–1½ kg of cucumbers and approximately 1–1½ liters of water for the brine.

However, it is better to determine the exact quantity experimentally: the cucumbers must be compacted very tightly, and the jar must be filled with water to the very edge.

A very simple recipe that does not take much time and effort. The cucumbers will turn out excellent.

The salting method is cold.

Ingredients

2 leaves of horseradish;
2 cherry leaves;
2 dill umbrellas;
2 cloves of garlic;
½ hot pepper - optional;
cucumbers;
3 tablespoons salt;
water.

Preparation

Place horseradish, currant and cherry leaves, dill and coarsely chopped garlic and pepper on the bottom of the jar. Pack the cucumbers tightly into the jar.

Dissolve salt in a glass of water. Fill the cucumbers with clean cold water up to half the jar. Then add the saline solution and fill the jar completely with cold water. Close the jar with a tight nylon lid and immediately put it in a cool place.

kulinyamka.ru

Vegetables will give cucumbers an unusual, pleasant aroma. And in winter, salted carrots and peppers can be used to prepare or decorate other dishes.

The salting method is hot.

Ingredients

3 carrots;
1½ bell pepper;
½ hot pepper;
1 horseradish root;
2 dill umbrellas;
cucumbers;
8–10 cloves of garlic;
7 black peppercorns;
7 peas of allspice;
2½ tablespoons salt;
water.

Preparation

Cut the carrots into circles, small slices, and hot peppers into small pieces. Place coarsely chopped horseradish root and dill at the bottom of the jar. Tamp the cucumbers into the jar, alternating them with carrots, garlic and all types of peppers.

Dissolve salt in clean cold water and pour it over the vegetables. Close the jar with a nylon lid and leave for 3 days at room temperature. Then pour the brine into a saucepan and bring to a boil.

There is no need to wash off the resulting white coating from cucumbers. Pour boiling brine over them and seal the jar. Place it upside down and cover with a warm blanket until it cools completely.

Thanks to mustard, the cucumbers will acquire a slight spice, and the remaining ingredients will make them very fragrant.

The salting method is cold.

Ingredients

2 dill umbrellas;
1 horseradish leaf;
3 black currant leaves;
3 cherry leaves;
cucumbers;
3 cloves;
3 tablespoons salt;
1 tablespoon dry mustard;
water.

Preparation

Place dill, horseradish, currant and cherry leaves on the bottom of the jar. Tamp the cucumbers, alternating them with garlic. Leave some space at the top of the jar.

Pour salt and mustard into the jar. They will just take up the space left above. Fill the cucumbers with clean cold water. Close the jar with a nylon lid, shake slightly and place in a cool place.

Vodka will make the cucumbers even crispier and more flavorful, without being saturated with alcoholic taste.

The salting method is hot.

Ingredients

3 dried bay leaves;
3 leaves of horseradish;
1 dill umbrella;
2 cloves of garlic;
cucumbers;
water;
3 tablespoons sugar;
2 tablespoons salt;
100 ml vodka.

Preparation

Place bay leaf and horseradish leaves, dill and garlic on the bottom of the jar. Tamp down the cucumbers. Dissolve sugar and salt in clean cold water and pour over the vegetables. Pour vodka on top.

Cover the jar with gauze or a lid with holes. Leave the jar in a dark place at room temperature for 3 days, regularly removing foam from it.

On the fourth day, pour the brine into a saucepan and bring to a boil. After 5 minutes, pour boiling brine over the cucumbers and roll up the jar. Turn it over, wrap it in a blanket and wait until it cools completely.

Cucumbers are lightly sour and have a subtle bready taste.

The salting method is hot.

Ingredients

water;
2 tablespoons salt;
60 g rye bread;
5 dill umbrellas;
cucumbers

Preparation

Pour water into the pan, dissolve salt in it, bring to a boil and cool. Break it and place it on the bottom of the jar along with the dill. Cut the ends off the cucumbers and place the vegetables in a jar.

Pour in the cooled brine, close the jar with a nylon lid and leave at room temperature for 3 days. On the fourth day, drain and strain the brine. Bring it to a boil and pour it over the cucumbers. If there is not enough brine, add regular boiling water to the jar.

Roll up the jar, turn it upside down and cover with a warm blanket.