Finally, in the Urals, we also waited for the well-established warmth and all the crops began to grow and began to actively bear fruit. We have already lowered gooseberry compotes and red currant jelly into the basement. And now we have eaten plenty of cucumbers, so it's time to tidy them up as well. In winter, I most often use them in and.

Well, now we are worried about salting cucumbers for the winter in liter jars, so much so that they turn out to be crispy. If you are interested in why I am focusing on this particular volume, I will gladly explain. The fact is that we do not eat a three-liter bottle and a couple of fruits still turn sour in it and disappear. And remembering the recipe for 1 liter, you can safely calculate the required amount of ingredients for both two and 3 liter cans.

Of course, I will not cover all the recipes, but I will show you the most interesting and successful in their composition.

By the way, if you are interested in different marinades, then this topic is devoted.

Salting crispy cucumbers in liter jars for the winter with lemon (citric acid)

Let's start with the most unusual way of salting. I liked it very much for its originality and aroma. And the whole trick is that a circle of lemon is added to each jar. And it also helps our workpieces not to explode and sour. Of course, 1 slice is clearly not enough for complete preservation, so we will add a little lemon.

We will take for a liter:

• water - 0.5 l;
• salt - 25 g;
• sugar - 70 g;
• citric acid - 0.5 tsp
• garlic - 2 prongs,
• lavrushka - 2 leaves,
• currant - 2 leaves,
• horseradish root - 0.5 cm,
• dill umbrella,
• allspice - 2 peas,
• tarragon - 1 leaf,
• cherry - 2 leaves.

1. The highlight of crispy cucumbers is that they must be pre-soaked. If you have them yesterday, then fill them with water for 2 hours. If the harvest is fresh, then for 30 minutes. So they will completely replenish the evaporated moisture and remain filled and elastic.

2. Then you need to take a clean foam rubber sponge for washing dishes and rinse each cucumber thoroughly with it. If you have a prickly variety, you will also need to get rid of these small growths.

3. Then we cut the tails of each vegetable on both sides.

4. At the bottom of a clean container, place 2 cloves of garlic, cherry and currant leaves, dill and peppercorns. Add vegetables, you need to do this very tightly. Usually they take small or medium-sized fruits. With the middle, the first row is laid vertically so that the cucumbers stand.

And the top of the jar is already filled with small fruits, they fit easily at the neck. To prevent the blank from exploding, its filling must be warmed up.

5. Wash the lemon and cut it into rings. Add one piece to each liter. Pour boiling water over them and leave to warm up.

To prevent the jar from cracking, place it on the blade of a knife so that excess heat goes into it.

6. After 20 minutes, drain this water. Then we drain this water.

7. During the time that we poured the cucumbers, we will have time to prepare the marinade.

Sugar, salt and citric acid are poured into 0.5 liters of water. We put the container with brine on the stove and turn on a moderate heat.

8. After boiling, cook the marinade for 1 minute. We drain the water from the cans and fill in the brine. Without wasting time, we immediately roll up the necks with boiled and dried lids.

9. The next step is to carefully turn over our liter and check if air bubbles go inside the salting and if the lid is leaking somewhere.

10. We hide our workpiece "under a fur coat", there it will continue to be sterilized naturally.

By the way, you can add tomatoes, peppers or other vegetables to this recipe. The cooking method will not change, but the ratio of the marinade remains the same.

With 1 liter of brine, you can pour two liter jars.

Detailed step by step recipe with 9% vinegar

We have marinades with vinegar more popular than without it. Therefore, of course, I will not bypass the recipe with its use.

Composition for a liter of cucumbers:

• salt - 2 tablespoons,
• granulated sugar - 1 tbsp.,
• allspice - 2-3 peas,
• 30 g vinegar 9%,
• dill umbrella,
• 2 garlic cloves.

We will also cook without sterilization, it is much faster, and the result is also delicious.

1. Preparing banks. I usually do it with steam, and boil the lids in a ladle.

2. Put chives and dill at the bottom of sterile liters.

3. The next steps in the jar are clean and dry cucumbers. They also cut off 2 millimeters from the ends.

4. Then we need to heat the vegetables twice. But to keep them crispy, we will shorten the scalding time.

If earlier we warmed them up for 20 minutes, now we will do it for 10 minutes each time.

5. Fill the container with boiling water and cover with a lid. We set the required 10 minutes.

6. Then we pour this water into a saucepan and once again heat the fruits with boiling water.

7. In this ten minutes we will prepare the brine. Pour sugar and salt into a liter of water, put the brine on the fire and let it boil.

8. We drain the water that we poured again. And then put the peppercorns in the cucumbers themselves. Fill with brine not to the brim, leave a little space to pour in the vinegar.

9. Close with sterilized lids and close with a key.

10. Turn them over and cover them "under a fur coat", where they will stand for at least 12 hours.

Lightly salted cucumbers for the winter on mineral water

We make lightly salted cucumbers in order to eat them right away. But there are those who like to close them for the winter. Therefore, I also quote this recipe, but I remind you that you need to store them only in the cold.

Composition for 1 kg of cucumbers:

• 2 tbsp salt without a slide,
• mineral water - 1 liter,
• 2-3 umbrellas of dill,
• Garlic cloves - 2 pcs.

1. We wash the fruits and cut off their tips.

2. We put dill umbrellas, garlic and vegetables in a jar.

3. Mix mineral water with salt and pour cucumbers to the very top. We close the capron lid and leave to stand at room temperature for 3 hours. Then we put them in the refrigerator.

They are lightly salted and crispy. Stored almost until spring. But still I advise you to eat them before the rest.

Method of pickling cucumbers without sterilization with 70% vinegar

It is very easy to overdo it with vinegar essence and then the salting will turn out to be very sharp. I usually use 1 teaspoon of acid without top for 1 liter of water.

Ingredients for two cans, 1 liter:

• 1 kg of cucumbers,
• 1 bell pepper,
• 2 dill umbrellas,
• 5 cloves of garlic
• 4 allspice peas,
• 9 black peppercorns,
• 2 leaves of lavrushka,
• 1 tsp vinegar essence (70%),
• 1 liter of water
• 1 tbsp rock salt,
• 2.5 tbsp granulated sugar.

1. Well, wash the fruits from white bloom under running water with a clean new sponge. Then we soak in water for 1.2 hours.

2. We wash the cans with baking soda and sterilize them and the lids.

3. Place the bay leaf and dill umbrellas in a deep cup. Fill with boiling water for 1 minute. This will give them a better flavor.

4. Remove the seeds and stalk from the bell pepper and cut the pulp into small pieces. We put them in a jar. They are covered with bay leaves, an umbrella of dill, garlic and black peppercorns.

5. Cut off the bottom of the fruit and put it tightly in jars.

A volume of 1 liter takes about 500 g of cucumbers.

6. Pour boiling water to the top and leave for 10 minutes to warm up the vegetables.

7. Then we drain this liquid. We boil it again and fill it again for 10 minutes.

8. During this time we will have time to make the marinade. Put salt and sugar on 1 liter, let the water boil.

9. Drain the liquid from the blanks and immediately fill them with hot brine.

10. On top of the brine, add 0.5 tsp to each workpiece. vinegar essence and close the jars with a key.

Turn over and remove "under a fur coat".

Mustard pickling method

Mustard gives the ready-made brine a specific spicy taste. And the cucumbers themselves seem to become sweeter. By the way, when adding vinegar, they retain their green color, but when adding lemons, they seem to turn a little yellow. Have you noticed?

We need:

• cucumbers,
• 2 cherry leaves,
• 2 currant leaves,
• 1 bay leaf
• 3 pieces of allspice,
• 5 black peppercorns,
• 1 inflorescence of a carnation,
• 1 tsp mustard seeds or 1 tbsp. dry,
• 1 tsp vinegar 70%,
• medium horseradish stalk,
• granulated sugar - 2 tablespoons,
• rock salt - 2 tbsp.

1. We wash the vegetables, sort by size and fill with water for 2 hours.

2. Then we cut off the tops of each fruit. If you come across bitter ones, it's not scary, the marinade will salt them well.

3. Scald cherry and currant leaves with boiling water. A pleasant aroma will immediately go through the kitchen.

4. At the bottom of a sterile liter, lay out 2 leaves of cherries and currants, bay leaf, allspice and black pepper.

5. Tamp the cucumbers and pour boiling water over them for the first time so that they warm up well.

6. Then pour this liquid into a saucepan, let it boil and fill the jars with it again, cover the necks with lids so that the water does not cool quickly.

7. Prepare the marinade. Pour sugar and salt into 1 liter of water, put on the stove and let the brine boil.

8. In the meantime, pour the water out of the cans and add a teaspoon of mustard to each liter. You can use the seeds to spread them nicely in the marinade, or you can use dry seasoning, but the color of the brine may cloud a little. This will not affect the taste in any way.

9. Fill with boiling marinade, then pour into the blanks with an incomplete teaspoon of vinegar essence.

10. Roll up the containers and turn them upside down. If not a drop has leaked anywhere, then cover with fur coats until it cools completely. And it will take about a day.

Recipe for making canning without vinegar with aspirin

Aspirin can now be used. This is acetylsalicylic acid, which, like citric and malic acid, helps our preparations to successfully survive the winter in the cellar.

But it can still cause allergies, so it is not suitable for all families.

Composition:

• 16 ml 9% vinegar
• 1.5 tbsp granulated sugar
• aspirin - 1 tablet
• 1.5 tbsp salt,
• garlic cloves - 2 pcs,
• dill,
• horseradish leaf,
• 1 liter sterilized container,
• 3 leaves of cherries and currants,
• allspice - 4 peas.

1. Put spices in a sterile liter: garlic, herbs, leaves and pepper.

2. We wash the fruits, dry them and cut off the butts.

3. Heat the water in a kettle and fill the cucumbers with boiling water to the very top. Cover with a sterile lid and let cool until you can grab the sides of the can.

4. Vegetables are warmed up and pour this liquid into a saucepan. We also add vinegar, salt and sugar to it.

5. We are waiting for the brine to boil, and put 1 aspirin in the jar itself.

6. Pour boiling brine on top and do not hesitate, but immediately roll up the lids.

7. We wrap the workpiece and wait for it to cool completely.

Video recipe for salting for the winter with vodka

It turns out that the vodka marinade also makes the cucumbers crisp. I think it will be more interesting for you to watch a video, which describes in detail each step of salting.

How inventive our masters and hostesses are, I am even amazed.

Crispy sweet cucumbers for the winter

For those with a sweet tooth, the pickling recipe should be high in sugar. A pleasant sweet and sour taste will emphasize even the taste of a kebab, not like an ordinary salad. This recipe is prepared with sterilization.

Composition for 3 cans of 1 l each:

• 2 kg of cucumbers,
• 1 liter of water
• 0.2 kg of granulated sugar,
• 2 tbsp salt,
• 6 cloves of garlic
• Vinegar 9% - 200 ml.

1. Fill the stewpan with cold water, add salt, sugar and vinegar. We heat until boiling, turn off and leave the brine to cool to room temperature.

2. We wash and sterilize the container. Put 2 cloves of garlic inside.

3. We remove the butts from the fruits and push them tightly into the liters.

4. Fill with already cooled brine.

5. We put the cans in a pan for sterilization, earlier we put a cloth on the bottom in it. To prevent our jars from cracking from strong heat.

6. Fill with warm water, it should reach the hanger of the container. Turn on the heat and cook cucumber containers for 7-10 minutes. During this time, the fruits will change color.

7. Then immediately close them with lids, turn them over and wrap them for a day. They are very crispy and delicious. And most importantly, they keep well even at room temperature.

Cold pickling of cucumbers under a nylon lid

There are amateurs and do not bother with hot pickles and sterilization, but prepare canned food in a cold way. Often a dense nylon cover is taken for this. It does not allow air to enter and can be easily removed if you want to feast on salting.

Important! This cooking method is only suitable for storage in cold conditions: in a cellar or basement.

We will need:

• cherry leaves - 3 pcs,
• horseradish leaf,
• dill umbrella,
• currant leaves - 3 pcs,
• garlic cloves - 3 pcs,
• litere of water,
• rock salt - 1 tbsp.

1. Put the washed and dried leaves in a clean jar: cherries, currants, horseradish, dill.

2. Peel and chop the garlic. Pour into the greens.

3. Place the fruits as tightly as possible. Sometimes shaking the can to make them free up more space.

4. Cucumbers are not cut or pierced. And just soak them in cold water for half an hour.

5. In a liter of clean cold, not boiled water, dilute the salt, stir until dissolved and pour the fruits to the very top. We close it with a dense nylon lid.

6. And immediately put it in the basement and you can try them next month.

I also want to draw your attention to the fact that we do not use such types of salt as Extra or iodized. Now there are all sorts of its variations, such as "tasty" salt or dietary. With them, cans will explode like balloons. We need a regular large stone.

How do you like the selection? I would be glad if you use my advice.

Just now, with great pleasure and relief, the "procurement suffering" has ended in my family. And I will gladly share tried and tested recipes, especially in terms of the concentration of such capricious ingredients as salt and vinegar.

For blanks, a measure of salt is usually used not based on the volume of a particular container, but based on the concentration per 1 liter of water, and for different blanks, different concentrations and granulated sugar are used, which is an integral part of recipes. This means that the maximum possible amount of vegetables is put in jars of any volume, and the remaining space is poured with ready-made brine. But vinegar can be added already based on the volume of the can.

A few examples of homemade pickled blanks.

For pickled tomatoes, the brine is prepared as follows: for 1 liter of water: 2 tablespoons of salt and 2.5 tablespoons of sugar. Vinegar is added before sterilization - add 2 tablespoons of 9% vinegar to a liter jar.

For and zucchini2 tablespoons of salt and 1 tablespoon of sugar are placed in 1 liter of water. Vinegar also - before sterilization. For a liter jar - 1.5 tablespoons of 9% vinegar.

The only recipe I use where vinegar is added to the marinade right away is bell pepper in honey-oil spicy brine, which I will also cite: slices of bell pepper are placed in pre-sterilized jars, preferably multi-colored, until the jar is filled to the maximum, 1 large clove of garlic is added to a 0.5 liter jar, parsley and celery can be put, poured with concentrated boiled brine: per 1 liter water 0.5 cups granulated sugar, 2 tablespoons of salt, 1/3 cup honey, 2/3 cup sunflower oil, 2-3 clove inflorescences, 3-4 allspice peas. Next, the cans are sterilized for 10 minutes and tightened. Then the cans are turned over to determine the reliability of their closure, covered with either a thin blanket or a thick terry towel to cool gradually.

I will also add that in most cases no one makes brines in the amount of one liter, since, for example, 3 kg. pepper from the last recipe requires brine at the rate of 2 liters of water. From experience I will say that when harvesting different vegetables, brine per liter can requires from 150 to 300 grams. It depends on how full the jar is. Obviously, a jar of large tomatoes requires significantly more liquid than a preparation with chopped peppers.

It's already the middle of summer and cucumbers are growing in full in many gardens. They have already had time to eat, so it's time to clean them up for the winter. Indeed, in the cold season it is very tasty to add them to, and winter. So it's time to take care of the presence of salted jars on the shelves in the cellar.

Today I will pay attention to marinades. After all, we want to get moderately sweet and moderately pickled cucumbers, without a strong and obtrusive vinegar smell and with a pleasant crunch on the teeth.

And the correct composition of the brine is responsible for this. I will give all the recipes for 1 liter of water. If you close the three-liter bottles, then multiply all the ingredients by 3, if you have two-liter cans, then respectively by 2. I think that this is not difficult.

Let's briefly describe the cooking process so that you just have to choose the recipe for the marinade itself for pouring.

So, fresh, non-prickly cucumbers need to be washed and dried. If they were collected yesterday and have already lost a little moisture, then they need to be soaked in clean water 2 or 3.

We always cut off the ends a little. If the fruits are prickly, then after soaking, gently wipe them with a clean sponge, then the fruits will become smooth.

The following spices are usually taken (I will immediately indicate their amount per 1 liter jar):

• 2 allspice peas,
• 5 black peppercorns,
• dried cloves - 2 pcs,
• a slice of capsicum,
• cherry leaves - 5 pcs,
• currant leaves - 5 pcs,
• 1 garlic clove
• 5 slices of horseradish root,
• a couple of horseradish leaves,
• 2-3 umbrellas of dill,
• 3 bay leaves.

Of course, not all of this list immediately fits into banks.

For example, we often put umbrellas of dill, peppercorns and horseradish. We rarely add garlic. Because I believe it softens the fruit and makes them less crunchy.
The main highlight is the marinade.

So, the most popular pickle recipe is the one with vinegar. It preserves the workpieces well and they resist souring longer.

Ingredients:

• 1 tsp no top 70% vinegar,
• 20 g salt
• 14 g sugar.

1. So, let's start with the fact that we have already placed the spices and cucumbers in the jars.

2. Put the required amount of water to boil and fill the jar with the ingredients with it. This is done in order to keep the green fresh color of the cucumbers and warm them up a little.

3. After 5-10 minutes, pour this liquid into a container and add granulated sugar, a spoonful of salt and a spoonful of vinegar. As soon as we saw that the brine is boiling, then without wasting time, we immediately fill the jars to the very neck. Watch out, it's very hot right now!

4. Take a wide pan, cover the bottom with a towel and expose the jars. Pour warm water into the pan up to the hangers of the container. Attention! We do not use cold water, otherwise our cans may crack from temperature changes.

5. And sterilize for 5-6 minutes. Then we immediately roll up the lids and turn all the containers upside down. So we check if the tightness is broken and if air gets into the workpiece.

6. We send cucumbers "under a fur coat" for 12 hours.

Option of brine with aspirin for 1 liter jar

Aspirin is also an acid, like citric and acetic acid, it can extend the shelf life of canned food. But to enhance the effect, add a little lemon to it.

Attention! Before cooking, make sure that no one in your household is allergic to acetylsalicylic acid.

Ingredients for 1 liter of water:

• 1 aspirin tablet
• 1 tsp without a hill of citric acid,
• 1 tbsp salt,
• 1 tsp Sahara.

1. Fill the filled jar with boiling water, cover with a lid and a towel. Leave the vegetables to warm up for 15 minutes.

2. Drain the boiling water from the jar. And inside we put aspirin and a spoonful of citric acid.

3. Put water on the stove to boil, in which we stir sugar and salt.

4. Bring to a boil and fill the jars. We immediately tighten the lids and put them upside down under the towel to cool naturally.

Recipe with lemon (no vinegar) and no sterilization

Another popular recipe that does not require sterilization of the contents. But it necessarily requires processing with steam and high temperatures of cans.

Brine for 1 liter of water:

• salt - 2 tablespoons without a slide,
• granulated sugar - 2 tbsp. with a slide,
• citric acid - 1 incomplete teaspoon.

1. This stage is standard everywhere: boil cucumbers with boiling water, cover them with a lid and leave for 15 minutes. Then pour the liquid into a saucepan.

2. And now, on the basis of this drained water, we prepare a marinade. Stir sugar and salt in it.

3. Bring the brine to a boil.

4. Before pouring the filling into each jar, pour citric acid. And only then pour boiling water. We do not waste time and immediately roll up the cans.

There is another option to use lemon - add it to the boiling brine not immediately, but after turning off the heat.

Method of making a sugar-free marinade for lightly salted cucumbers

We usually do not put horseradish leaves in lightly salted cucumbers, it does not have time to completely give up its aroma.

We also removed sugar in the recipe for this marinade. It is completely useless here, because we only need to soak the pulp a little with salted brine.

1. Wash the cucumbers and cut them lengthwise into four parts.

2. Put them in a deep enamel container and mix with dill and garlic. You can add allspice for piquancy.

3. And prepare the brine:

• 1 tbsp salt,
• 1 liter of water.

4. Heat the saline solution to a boiling state, and pour the vegetables.

5. Cover and remove the cucumbers to infuse for 6-8 hours.

Sweet pickle for pickling cucumbers

And we have lovers of everything that is sweeter. For these incorrigible sweet tooth, I have prepared a sweeter pickle recipe than you are used to.

Ingredients for 1 liter of water:

• Sugar - 150 g
• Salt - 40 g
• 1 tsp lemons.

1. All preparatory steps are similar to the previous ones. Filled cans are also filled with boiling water.

2. Heat the container and vegetables for 10 minutes, then pour the liquid into the pan and turn on the fire.

3. Pour sugar, salt and lemon into the jars themselves.

4. As soon as the water boils, remove it from the heat and fill the jars. Here you cannot hesitate, otherwise the required temperature height will drop and proper sterilization of cans and vegetables with steam and boiling water will not occur.

Canning brine with 9 percent vinegar

I have acquaintance housewives who do not use vinegar essence in blanks. Therefore, here is the ratio of ingredients with 9 percent vinegar.

For 1 liter of water:

• salt - 1 tbsp.,
• granulated sugar - 1 tbsp.,
• vinegar 9% - 30 g.

1. Pour cucumbers with boiling water for five minutes.

2. Then drain the brine and set it to heat up again.

3. Stir a spoonful of salt and sugar in it, and pour a spoonful of vinegar into the jars themselves.

4. We are waiting for the marinade to boil with cucumbers.

5. Roll up the lid, turn it over and under the fur coat.

I consider the selection complete, this is the ratio of the necessary seasonings for the brine, which will make the taste balanced, and the texture of the vegetables crispy.

Enjoy your cooking!

What kind of table can do without this wonderful and tasty vegetable. Together with salty or are almost the main snack of any table.

On a note! Although this salted vegetable is considered an indispensable attribute of the Russian feast, the Byzantines introduced the Russian people to it. It is believed that even the Russian name for cucumber, according to Vasmer's dictionary, comes from the Greek word "ogyros" - "immature".

Cucumber is one of the few fruits eaten unripe. In Russia, they were salted in oak tubs, which ultimately gave the finished product a unique taste and incomparable aroma. In our time, this type of cooking is also practiced, but this is a rarity. Moreover, in apartment conditions it is practically impossible to do this.

Cold pickled cucumber recipe

There are a lot of ways of pickling cucumbers, mostly standard ones are used, in which cucumbers are poured with hot water. But I want to start with the recipe according to which they are salted with cold water.

Indeed, with such a marinade, the cucumbers are deliciously crispy and firm. So let's get started.

Ingredients:

• cucumbers - 1.3 kg.
• garlic - 3 cloves
• horseradish - 5-6 leaves
• dill - 1 bunch with umbrellas
• currant - 2-3 leaves
• cherry leaves - optional
• salt - 100 g
• cold water - 1.5 liters.

Preparation:

1. We soak cucumbers collected from the garden or bought on the market for 3 hours in water, after which we thoroughly rinse them under running water.

2. Prepare the greens. Horseradish leaves, dill umbrellas, currant and cherry leaves wash well. You need to choose only whole and young leaves. Next, cleanse a few cloves of garlic.

3. We wash the jar for cucumbers well. We put horseradish leaves at the bottom of the jar, then put dill umbrellas, followed by currant leaves.

4. Before putting greens in a jar, they need to cut off their tails. After that, we send them in a container in a standing form (standing). Put 3 cloves of garlic on top.

5. A three-liter jar will need 100 g of coarse salt. Pour it into a jar and fill it with cold water.

The water must be very cold. It is advisable to keep it in the refrigerator for one night. And of course it should not be running water, but purified and filtered water.

6. Close the jar with a tight lid. Shake to disperse the salt throughout the jar. A jar of pickled cucumbers can be immediately removed to the cellar.

In winter, this appetizer will delight you and your loved ones with a unique taste and a pleasant crunch.

How to cook pickles for the winter without vinegar?

Every good housewife has her own proven pickle recipe. Traditionally, they use a bite. I present to your attention the following salting method, it uses citric acid instead of vinegar. I advise you to cook this recipe at least once. I think you will appreciate it.

Ingredients for one liter can:

• cucumbers - 500 grams,
• horseradish leaf - 1 piece,
• cherry leaf - 1 piece,
• currant leaf - 2-3 pieces,
• garlic - 2 cloves,
• allspice peas - 2 pieces,
• black peppercorns - 3-4 pieces,
• dill umbrella - 1 piece,
• bitter pepper - to taste, in
• water - 500 milliliters,
• citric acid - 1/3 teaspoon,
• sugar - 1 tablespoon
• salt - 0.5 tablespoon.

Preparation:

1. Put allspice with peas, black peppercorns, 2 cloves of garlic in prepared sterile jars.
If the garlic is very large, then it is better to cut it lengthwise.

2. Add one cherry leaf, 2 currant leaves, thoroughly rinsing them with cold water. Next, put the dill umbrellas and well-washed horseradish leaves. The horseradish leaves need to have a stem cut out, which will come in handy later.

3. Cut off the tails of cucumbers. We put them in jars in an upright position. One liter jar takes about 500 g of vegetables.

4. Put horseradish stalks between cucumbers. Next, put the second layer of cucumbers horizontally. If the fruits are large, they can be cut in half.

5. Put some more dill umbrellas. Add hot pepper to taste. Put a currant leaf on top. Fill the jars with boiling water, cover with a sterile lid and leave for 10 minutes.

7. Boil water in a saucepan and fill it with jars of cucumbers again, leave for 10 minutes.

8. Now you need to prepare the marinade. For a liter of water, you need 1 tablespoon of salt and 2 tablespoons of sugar. 1 liter of water is enough for about 2 liter jars.

It is necessary to boil the marinade, wait until the sugar and salt are completely dissolved in water.

9. Drain the water from the cans.

Put 1/3 teaspoon of citric acid in a jar. Immediately fill the cucumbers with hot marinade. We roll up the cans with a seaming key and turn over.

Leave the jars upside down under the covers until they cool completely.

It is best to store the finished workpiece in a cool dark place or in a cellar, where they will last longer. In winter, they will delight you and your family, especially at the festive table.

Hot pickled cucumbers

If you do not know how to pickle delicious cucumbers in a jar for the winter without sterilization, then I have a very simple recipe for you for hot cooking.

This is how my grandmother pickled cucumbers. After 2-3 days they are lightly salted, and after a month or by winter they are salted.

Ingredients:

• fresh cucumbers -3 kg.
• water - 3 liters coarse
• rock salt - 250 g (~ 9 tablespoons)
• dill - 4 branches
• horseradish - 2 leaves
• garlic - 8 cloves
• black currant - 30 pieces.

Preparation:

The number of ingredients is calculated for 2 3 liter cans.

1. First you need to thoroughly rinse the cucumbers under running water.
We choose fruits that are not too large so that they fit freely in the jar and do not have large seeds inside.

2. All greens also need to be washed thoroughly.

3. Pour 3 liters of water into a saucepan, add salt there, bring to a boil, stirring occasionally.

4. In the meantime, rinse the jars with warm water, you do not need to sterilize them. At the bottom of the cans we put a branch cut into several parts with an umbrella of dill and black currant leaves, also put horseradish leaves, cut in half and garlic cut in half.

6. With a final layer, lay out a few twigs of herbs and garlic. As soon as the brine boils, fill the jars with it, close the jars with plastic lids.

7. Previously, the lids must be placed in boiling water for 15 seconds.

The resulting treat should be stored in a cool place. These cucumbers will be a good snack for any holiday; your guests will definitely appreciate them.

Cucumbers for the winter in jars under iron lids

I present to your attention another way of pickling cucumbers. All ingredients are very simple, traditional. I think good housewives will take it on board.

Ingredients for brine for 1 liter of water:

• Salt - 1 tablespoon
• Sugar - 4 tablespoons
• Dill (umbrellas)
• Black currant leaves - to taste
• Black peppercorns - to taste
• Allspice black pepper - to taste
• Bank of 3 l - 1 tablespoon of vinegar (70%)
• 2 liter jar - 1 dessert jar. a spoonful of vinegar (70%)
• for 1 liter can - 1 teaspoon of vinegar (70%)

Preparation:

1. First of all, we wash the cucumbers well and cut off the edges, we also wash the greens and dry them.

2. We will roll cucumbers in three jars, different in volume: three-liter, two-liter and liter. Pre-cans must be sterilized, the lids must be boiled.

Put dill and a few black currant leaves at the bottom of the cans, then put the cucumbers. It is best to put them in a liter jar while standing. Add some more dill and black currant leaves, then continue to lay the cucumbers. Put a few more black currant leaves.

4. As soon as all the cucumbers are placed in the jar, fill them with boiling water. We cover the jars with iron lids and wait for the jars to cool.

5. After the water has cooled down, pour all the water into a saucepan in which we will make the brine. Add salt and sugar to the drained water, mix everything thoroughly.

6. Put the brine on the stove and wait until it boils. As soon as the brine has boiled, turn off the gas and pour the hot brine into the jars.

7. Add vinegar to each jar. After that, we cover the cans with lids and roll them up with a seaming key.

8.Turn the jars upside down, cover with a towel and wait until they cool down.

We will take samples from them on cold winter evenings. These cucumbers go very well with boiled potatoes and herring. I think this combination will not leave anyone indifferent.

Cooking pickles cold with vodka:

If you love real cask cucumbers, I suggest you try this recipe. The secret of preparation is very simple: in addition to traditional greens, we also put in the jar the leaves of shiri and marigold, and add vodka to the brine. Cucumbers according to this recipe are simply incomparable.

Amaranth (shiritsa) is a unique plant, the benefits of which are tangible in folk medicine, and in cooking and even in cosmetology.

Ingredients for a 3 liter jar:

• Cucumbers - 1.5-2 kg
• Garlic - 4-5 cloves
• Salt - 100 g
• Vodka - 50 g
• Currant leaves, horseradish, dill umbrellas, shiritsa (amaranth), several marigolds

Preparation:

1. Wash cucumbers well and soak for 2 hours in water.

2. Banks are also well washed and sterilized. At the bottom of the jar, lay out a few twigs of herbs and 5 cloves of garlic.

We fill the jar with vegetables. Add water to salt and mix well. Fill the cucumbers with salt water.

3. We leave them in a jar of salt water at room temperature for 4 days. After 4 days, pour the brine into a saucepan.

4. Put the pan on the fire and boil the brine. Pour a jar of cucumbers with cold water, shake and drain the water. Meanwhile, boil the brine for 5 minutes.

5. Pour vodka into a jar with vegetables. Then fill them with hot brine.

We seal the jar with a sterilized lid with a seaming key. We turn the jar upside down.

Cucumbers according to this recipe are obtained as salted casks, but at the same time crunchy. You need to store them in a cool place, so they will keep well until spring. Although it is unlikely that you can keep such a treat for so long.

Video recipe for cucumbers in jars with mustard

And finally, another unusual salting recipe, in video format. Its difference is that mustard is added to the marinade. It gives the cucumbers a slightly piquant taste that will not leave your loved ones indifferent. Enjoy watching!

So that is all. If you liked the recipes, please share them on your page. Let your friends know about them. I also look forward to your comments and feedback.

The end of July - August is considered the best time for pickling cucumbers for the winter. It is advisable to collect greens in the morning, in sunny dry weather. The best pickles are obtained from small, even cucumbers, and it is with pimples (smooth ones are more suitable for making salads). It is equally important to observe the proportions: the taste and duration of storage will depend on how much salt, spices and seasonings you put in. This is where the “salt” is all about - how much salt you need to put per liter of water ... A lot - tasteless, little - will turn sour. And we decided to conduct our own mini-research: do all recipes for pickles contain the same amount of salt? We share the results on the pages of the "Babushkina Dacha" blog 😉

1. Recipe for lightly salted cucumbers for summer food.
2. How to salt cucumbers in tubs according to an old Russian recipe.
3. Salt cucumbers for the winter in jars.
4. Conclusions: how much salt to put in a liter of water?
5. A very original way of pickling cucumbers, which destroys all norms and stereotypes!

Lightly salted cucumbers for summer consumption

(proven recipe)

Experienced housewives have their own secrets of getting delicious pickles and proven recipes. They already know exactly how much salt to put in when salting. So, for example, our grandmother Tanya loves to cook lightly salted cucumbers... In the morning (everything is according to the rules), she picks fresh cucumbers, washes well and immediately proceeds to salting:

• Places cucumbers in an enamel pan, close to each other. At the same time, she lays layers with leaves of black currant and dill, adds cloves of garlic, black peppercorns. And (most importantly) pours cold brine prepared in the proportion:

2 tablespoons of salt (without a slide) per 1 liter of water (by weight, this is 50-60 grams of salt).

Such cucumbers can be eaten in 1-2 days. You can salt not only in enameled dishes, but also in glass jars - as it is more convenient for anyone.

And if you can't wait, you can speed up the process:

• Cut off the tips of the cucumbers and pour over with hot brine (the proportions of salt are the same). Such lightly salted cucumbers can be served after 12 hours.

Attention! For salting, they usually take coarsely ground table salt, without iodine and other additives.

Pickled cucumbers in tubs

(the most authentic traditional Russian recipe)

In Baba Tanya's kitchen, a battered, well-worn book with the laconic title “Culinary Recipes” is kept in the closet. A book was published in 1960, when in villages cucumbers were still salted in wooden barrels and tubs:

Nowadays, in city apartments, this method of cooking pickles is hardly possible. The proportions themselves are interesting:

• For a bucket of water - 600 g of salt, 50 g dill, 5 g tarragon, half a pod of red pepper, 1 head of garlic, half a horseradish root.

In terms of 1 liter of water, you need to put 60 grams of salt. 1 tablespoon holds 30 grams of salt. Means: put 2 tablespoons of salt in 1 liter of water.

And here is the recipe itself, if everyone has a desire to pickle cucumbers in a tub (it's probably pretty damn tasty, mmm):

Pickled cucumbers in jars

(for the winter, for long-term storage)

The author of the book from the “Encyclopedia of Country Life” series offers several recipes for making pickled cucumbers: both in jars and in tubular barrels.
One of the common and simple salting methods is in cans without pasteurization ... The recipe will be of interest to those who plan to salt a small amount of cucumbers. It is noteworthy that the amount of salt is the same here:

• 50 g of salt per 1 liter of water.

And here is the recipe itself:

• 400-500 g per 10 liters of water.

And again the same proportions! There is constancy, isn't it? 😉

Barrel salted recipe:

If there is a cellar, the cucumbers can be stored there for a long time, periodically checking for mold. Can i roll pickled cucumbers into jars and store at room temperature:

1. Cooking pickles in a barrel.
2. Twisting cans with sterilization.

At the first stage, the cucumbers, placed in the brine, successfully go through all the fermentation and fermentation processes. Then lightly salted cucumbers can be eaten or rolled up in jars to feast on in winter. The author believes that this method of salting significantly reduces the likelihood that the banks will "explode" or become cloudy in winter.

So, salt for pickling cucumbers per liter of water

According to traditional recipes, it is put in the amount:

• 50 - 60 grams!

Considering that 30 grams of salt is placed in 1 tablespoon, then 2 tablespoons of salt should be put in 1 liter of water. And for more accuracy, it's better to use a measuring cup!

How much salt is needed for a 3-liter jar of cucumbers?

From our own experience we know:

• A 3-liter jar filled with cucumbers holds an average of 1.5 liters of brine... That is, for salting 1 three-liter jar of cucumbers, you will need 75-90 grams of salt per 1.5 liters of water.

The original proven recipe for pickling cucumbers that breaks all stereotypes!

Until now, there was unity in the question: how many grams of salt to put in 1 liter of water when salting cucumbers:

• on average 50 g per 1 liter.

By the way, while preparing this article in a video on youtube, I also came across a similar recipe. At the end of the article I will give a link for viewing 😉

So the recipe:

According to the recipe, a very cool, highly concentrated brine is prepared. In it, cucumbers quickly, within 3 days, are salted. And then the cucumbers in the jar are simply poured with boiling water. No need to roll up - just close it with plastic covers. But it is also better to store such cucumbers in a cool place - in a cellar or refrigerator. Suitable, again, for pickling a small amount of cucumbers. Before cooking, we recommend sterilizing three-liter jars for 20-30 minutes.

The recipe says to put 1 cup of salt. We take 200 grams of salt per 1.5 liters of water:

Typically, 1.5 liters of brine is enough to fill one three-liter jar filled with cucumbers.

Put cloves of garlic, a leaf of black currant, a sprig of dill on the bottom.

After pouring, we also cover the jar of cucumbers with fragrant leaves:

The same recipe is in the video:

Findings:

As a result of our voluminous, pedantic and impartial research, it was revealed that salt when pickling cucumbers should be put as much as written in the recipe.As a rule, this is 50-60 g per 1 liter of water... But there are exceptions (see the last recipe). In our opinion, in the course of our research, we found some really excellent salting recipes. We would definitely recommend trying them. And we will be glad if you share your experience. Write about it in the comments, we will be happy 😉