Good thrifty housewives have many recipes for pickling cucumbers. Between themselves, they are almost identical. The difference is only in the amount of spices and salt. They can also differ in greens, which are put to give the cucumbers a taste and spicy aroma. There are two methods for pickling cucumbers: hot and cold. These vegetables can be harvested in a variety of containers: in a barrel, bucket, jar. Everything is at the discretion of the owner.

Recipe for lightly salted canned cucumbers with vodka for the winter

Required salting ingredients cucumbers according to this recipe:

1. Fresh cucumbers - 2 kg;
2. Vodka - 100 ml;
3. Rock salt - 2 tablespoons;
4. Filtered water - 1.5 l;
5. Laurel leaf - 3 pieces;
6. Sugar - 3 tablespoons;
7. Dill - 20 g;
8. Horseradish (root) - 10 g;
9. Capsicum bitter and allspice - at will and taste.

How to pickle vegetables for this recipe:

Recipe for pickling cucumbers in a cold way

This recipe includes the following ingredients:

1. Fresh cucumbers - 2 kg;
2. garlic cloves - 3 pieces;
3. Dill - to taste;
4. Black currant - 5 g;
5. Horseradish leaves - 10g;
6. Peppercorns - 8 pieces;
7. Cherry leaves - to taste;
8. Capsicum bitter pepper - 5 g;
9. Drinking water - 200 ml.

step by step cooking vegetables with this simple recipe:

Recipe for pickling cucumbers in a bag without brine

For such an unusual way pickling vegetables you will need to take such components;

1. Fresh cucumbers - 2 kg;
2. garlic cloves - 8 pieces;
3. Rock salt - 2 tablespoons;
4. Dill greens - 200 g.

Cooking includes the following steps:

How to pickle cucumbers with mustard for the winter - recipe

For making pickles cucumbers according to the recipe you will need to take the following components:

1. Salt rock - 3 tablespoons;
2. Horseradish leaves - 1/2 piece;
3. Fresh cucumbers - 1.5 kg;
4. Mustard powder - 1.5 tablespoons;
5. Cherry leaves - 4 pieces;
6. Oak leaves - 4 pieces;
7. Garlic cloves - 3 pieces;
8. Currant leaves - optional.

Cooking consists of the following steps:

Recipe for pickling cucumbers in your own juice

For cooking you need:

1. Cucumbers - 1.5 kg;
2. Horseradish leaves - 30 g;
3. Garlic cloves - 1 piece of small size;
4. Dill greens - 1 bunch;
5. Hot pepper - 1.5 pods;
6. Rock salt - 0.15 cups;
7. Water - 0.75 l.

cooking vegetables This recipe consists of the following steps:

Recipe for making delicious crispy cucumbers without adding vinegar

To you will be needed such products:

1. Salt rock - 50 g;
2. Fresh cucumbers - 1 kg;
3. Capsicum bitter - 1 small pod;
4. garlic cloves - 1 piece;
5. Horseradish leaves - 3 g;
6. Cherry leaves and currant leaves - 10 g;
7. Dill umbrellas - 5 g.

cooking vegetables according to this recipe is as follows:

Recipe for pickled cucumbers for the winter with red currants

For this amazing recipe you will need these components:

1. Fresh cucumbers - 800 g;
2. Bulgarian sweet pepper - 240 g;
3. Horseradish root - 40 g;
4. Parsley and dill - 10 g each;
5. Laurel leaf - 2 pieces;
6. Garlic - 40 g;
7. Black peppercorns - 12 pieces;
8. Carnation - 2 branches;
9. Cinnamon - 2 g;
10. Sugar - 2 tablespoons;
11. Rock salt - 4 tablespoons;
12. Ripe red currant - 400 g;
13. Filtered water - 1400 ml.

Cooking includes the following steps:

Recipe for pickled cucumbers for the winter with apples

For such a workpiece you will need these ingredients:

1. Apples - 1.5 pieces;
2. Fresh cucumbers - 750 g;
3. Currant leaves - 13 g;
4. Rock salt and granulated sugar - 0.75 tablespoons each;
5. Purified water - 750 ml.

Cooking:

Recipe for pickling cucumbers for the winter in a hot way

you for cooking cucumbers according to this recipe you need to take the following products:

1. Fresh cucumbers - 4 kg;
2. Horseradish leaves - 4 pieces;
3. Dill umbrellas - 8 pieces;
4. Garlic cloves - 10 pieces;
5. Black peppercorns - 16 pieces;
6. Cherry leaves - 10 pieces;
7. Tarragon or tarragon - 4 pieces;
8. Rock salt and granulated sugar - 3 tablespoons each;
9. Citric acid - 1 teaspoon.

cooking cucumbers according to this recipe for two three-liter jars is as follows:

• Wash the cucumbers well and soak them in cold water for 2 hours;
• At this time, prepare the jars for use. Wash them with soda, rinse and sterilize;
• Put all the spices on the bottom of the jar, and put cucumbers tightly on top. Pour freshly boiled water over vegetables. Cover the jar with vegetables for 15 minutes with a lid;
• While the vegetables are infused, prepare the brine. To do this, mix water, citric acid, rock salt and granulated sugar. Put the container with the components for the brine on the fire and bring to a boil;
• Drain the water from the jars and immediately pour the hot brine over the vegetables. Roll up the jars tightly with lids, turn them over and wait until they are completely cool. Then take it to the basement.

Hello dear readers. The first half of summer has already passed, and as you know, the second half is known for preparing for the winter. Today I will tell you a recipe for delicious, sour-salty, crispy cucumbers. According to this recipe, our parents pickle cucumbers all the time, and I can’t even say for how many years. For as long as I can remember, they have been salting so much. The recipe is universal, you can make your own edits to your taste. Moreover, you can salt in a jar, in a barrel, in a bucket, in general, in any container, the main thing is to maintain the proportions. You can roll it up, leave it under a plastic cover, or just in the basement (barrel, bucket, etc.).

Today I will tell you using the example of a 3 liter jar, and storage in an apartment. But maybe in the basement. And regardless of storage, these cucumbers are crispy, tasty. And how to make this recipe you like, I will try to explain today.

Recipe for delicious crispy cucumbers

We will start with the ingredients that we will use for salting.

The main ingredients will be horseradish, garlic, dill, salt, and of course water. And I will explain this recipe using the example of cold pour salting in a 3 liter jar.

For this we need the following ingredients:

• Cucumbers - about 1.5 - 1.8 kilograms
• Dill - 2 - 3 umbrellas
• Horseradish root - about 3 centimeters
• Garlic - 2 - 3 cloves
• Salt - 80 grams
• Spring water - 1.5 - 2 liters
• Blackcurrant leaves - 3 pieces

We put the ingredients in a clean jar, except for salt and water. It will not be a secret to anyone that all this must be prepared. Wash cucumbers and herbs, peel horseradish and garlic, and of course go to the spring for fresh cold water.

If you don't have a spring nearby, you can use water from under the filter. I do not recommend using water directly from the tap. It contains chlorine, which will make cucumbers soft and not tasty. It can certainly work if you have a low chlorine content, but we always made from a spring. And that's what our parents always taught us.

We lay the cucumbers tightly, but not to the point of fanaticism, we do not press them hard. Roughly it should look like this.

It can be a little tighter, but this is superfluous, and you will soon understand why. As you can see, we have horseradish and garlic found between cucumbers, and on top there is still an umbrella of dill, crushed by several cucumbers. All this for uniformity of salting.

After preparing the cucumbers, it is necessary to fill them with cold water and salt. You can, of course, pour salt into a jar and fill it with water. But there is one important point here. If you do this, then perhaps the top cucumbers will be soft. And if the salt is dissolved in water and poured with brine, then all the cucumbers will be evenly salted and hard.

When we filled it with water, we leave them to roam. The fermentation time depends on the ambient temperature. I will show an example of fermentation at room temperature around 23 - 24 degrees. In this photo you see in stages: the day of pouring, in a day and in two days.

After about 12 hours, cucumbers begin to ferment. This is clearly seen in the photo in the middle, the brine and air bubbles at the top of the jar begin to become cloudy. We are waiting for our cucumbers to darken. Then you can try.

It may be different for you, it depends on the temperature where the cucumbers are. For example, it also happened that on the second day we already rolled cucumbers. We don't wait, we try. If you pay attention to the photo of the third day, you will see that there are not enough cucumbers. It was we who determined the moment when it was time to roll up.

No need to wait until the cucumbers are well sour. As soon as you like the taste, they become lightly salted, then immediately drain the brine.

I usually also pour cucumbers into a bowl. I throw out dill and horseradish leaves, and everything else will come in handy for me.

Now I put everything in small jars. Usually I use cans of 0.5 liters, but you can use more, even 3 liters. But then you need to pickle more cucumbers. Indeed, with one 3 liter jar, it turns out to decompose the cucumbers into 4 small, 0.5 liter jars, and there will be a few pieces left to eat lightly salted. That is, if you haven't already.

Cucumbers can be stacked in a jar denser, they no longer break. But do not forget that you still have to get them out of there. Between cucumbers I put garlic and horseradish root.

Now boil the drained brine.

And pour boiling water into jars with cucumbers. This way we will stop fermentation, and the cucumbers will not be very sour. But do not think that the taste of cucumber will remain the way you remember it now. It will become sour, but not much, but in moderation, just very tasty. Cucumbers will be firm and crunchy when bitten.

If you miss the moment of lightly salted cucumbers, then they will be sour. Of course, they will remain normal sour cucumbers, but trust me, when you roll them lightly salted, you will eat one jar at a time.

You can roll up any lid, but preferably sealed. Otherwise, fermentation will begin again, and the cucumbers will be sour, like barrel ones. And that's all that we got from one 3 liter jar, or more precisely, from 1.6 kilograms of cucumbers.

There are three 0.5 liter cans and one 0.75. I put a plastic bag under the lids. This is so that the lids are denser, we have a twist. Yes, and the lids will not smell like that. In the future, these covers can only be used for pickled cucumbers. Even after a year, the lids will not be washed off, and will have a smell.

We also hermetically close because they will be stored in the apartment.

According to this recipe, you can not only roll cucumbers into jars, but also salt them in a barrel, bucket, makitra. In general, in any container. From my own experience, I can say that they taste better in earthenware. And not only cucumbers, but also tomatoes.

Our parents have a special two-bucket clay barrel with a lid, and a home-made ceramic barrel, they are used only for salting.

In order to pickle delicious crispy cucumbers in a barrel, you need to calculate the number of cucumbers and make according to this recipe. With a few clarifications. First, we immediately lowered into the basement. And secondly, be sure to cover the top with a sheet of horseradish.

And thirdly, we press the cucumbers with oppression. There should be water on top, well, or a horseradish leaf, but not a cucumber. In this photo, this can be seen on the example of a 3 liter jar. So they don't get moldy. Horseradish blocks the development of mold, which spoils the taste. Thus, you can pickle cucumbers under a nylon lid.

Secrets of salting delicious crispy cucumbers for the winter

First that I would like to point out. If you are laying in storage without seaming, then be sure top should be a sheet of horseradish. It will not allow the development of mold and fungi. Both the root and the horseradish leaf must be present. Moreover, the sheet should always be on top. Even in winter, when picking cucumbers, place a leaf on top. You can add more horseradish root and garlic, so the cucumbers will be sharper and tastier.

Second, dissolve salt before pouring into cucumbers. Do not use iodized salt! So there will be a uniform salting.

You can diversify the taste by adding blackcurrant leaves, cherry leaves, and even oak leaves. Some believe that the tannins contained in oak leaves will make cucumbers hard. I can tell you from experience that you won't like the taste. Our father decided to try, diversify the taste. We ended up throwing them away.

I consider the most delicious with the addition of blackcurrant leaves. With cherry leaves, the taste will be a little softer, which is not very good for the taste of cucumbers, for my taste.

AND third, be sure to use dill umbrellas or the seeds themselves. Moreover, dry umbrellas are desirable, they are more fragrant.

Well, if you are already fed up with sour cucumbers, then they can still be made pickled, cucumbers are also crispy and tasty. You can see the recipe for pickled cucumbers in the article "."

Now you know more than one recipe for pickling cucumbers for the winter, choose to your taste. The former are sour, while the latter are sweet and sour. But both recipes are good in their own way, and they make delicious and crispy cucumbers.

Good preparations for you! What kind of cucumbers do you prefer?

Pickled cucumbers are an integral part of the winter diet. They are good both on their own and in a variety of salads and snacks. In this article, we will look at the most popular salting methods.

Each of us loves to eat something tasty. Pickled cucumbers are an excellent solution both for solo consumption and as part of various salads. We offer the best recipes for winter preservation

To pickle cucumbers in this way, you will need:

• cucumbers;
• jars washed and dried in advance;
• cold water (not from the tap);
• salt: 2 tablespoons per 1 liter of water;
• a pair of horseradish leaves;
• a few peeled garlic cloves;
• black peppercorns;
• Dill;
• dry mustard;
• Chile;

Before you start the preservation process, you need to stock up on jars and lids that are suitable in size. Covers can be taken both kapron and metal. However, the latter may have consequences in the form of corrosion of the metal inside and out.

Before proceeding with preservation, soak the cucumbers in cold water for 3 hours (for those bought in the store, the time should be increased to 6 hours). Thanks to this simple operation, the vegetables will collect the required amount of water and will not later get it from the brine, which will allow the liquid to remain in the right amount. After soaking, rinse the cucumbers with running water.

Wash lids and jars. It is not necessary to sterilize them, but it is recommended to at least pour boiling water over them.

Put the cucumbers in jars, add greens. It is also at this stage that seasonings should be used: mustard, garlic, pepper, chili.

Take a saucepan, fill it with water. For every liter, add two tablespoons of coarse salt. Thus, for a three-liter jar, you will need one and a half liters of liquid and three tablespoons of salt. Stir the resulting solution, let stand. In no case should the thickening of salt be poured. Next - fill up to the neck, cover with plastic lids and leave in a cold place.

A couple of times a week, check the canning for mold on unbrine-coated cucumbers. Each of them must be completely filled with brine! If there is too little liquid, then it should be poured to the very edge of the jar (the composition of the solution remains the same: two tablespoons of salt per liter of water)

You don't have to worry about fermentation. This is fine. The colder the place in which you store the preservation, the longer it will take for the fermentation process. On average, it takes 35-40 days.

To make your cucumbers tasty and crispy, follow the recommendations:

• For even salting, put cucumbers of approximately the same size.
• The oak leaf will give the vegetables a crunchiness.
• Don't stack the cucumbers too close together or they will lose their crispiness.
• Use rock salt, fine and iodized cucumbers will be too soft.
• Cut off the ends, so you can protect yourself from nitrates.

In hot jars without vinegar under iron lids

Hot pickling of cucumbers is a technique that has been passed down from generation to generation. This simple but time-tested recipe can prepare delicious cucumbers for the winter. You will need (for one liter jar):

• cucumbers - 800 grams;
• garlic - 8 cloves;
• horseradish root - a piece 2-4 centimeters long;
• peppercorns;
• dill - 2 umbrellas;
• 2 leaves of currant and cherry;
• horseradish leaf;
• liter of water;
• salt - a tablespoon with a slide.

First of all, sort out the cucumbers. They should be dense, with intact skin. Rinse them with running water and trim the ends on both sides.

Soak cucumbers in cold water for 3-4 hours. At this time, sterilize the jars and boil the iron lids.

We wash dill, cherry and currant leaves, horseradish root and leaves. Horseradish leaves are cut into small pieces. We repeat the same with the root. We clean the garlic.

At the bottom we put pepper, currant leaves and cherries, add half a portion of dill, garlic and horseradish leaves.

We stack the cucumbers as tightly as possible, trying to minimize the free space inside the jar. Put the remaining garlic, dill and horseradish on top.

To prepare the brine, add salt to the water and mix thoroughly. Pour in the solution. Cover it with a lid and send it to a cold room or refrigerator. Should be kept for 1-2 days.

Drain the brine into a saucepan, add half a glass of water to it and bring to a boil over high heat. Fill jars with cucumbers with this solution.

We tightly twist the jars and turn them upside down, wrap them with a warm scarf or scarf and keep it that way for 10-12 hours. Then we take it out for storage in a dark place.

Pickles for the winter for storage in the apartment

Not everyone has the opportunity to store canned food in the basement, so recipes for storing vegetables in an apartment are popular with many lovers of pickles. We present the simplest and most delicious of them.

Before starting the salting process, be sure to sterilize the lids; the jars themselves can simply be rinsed with boiling water.

Lay the spices on the bottom, which are included in the so-called "picking broom", which can be bought at a specialized store or on the market. You can also add a horseradish leaf or tarragon to add crunchiness to the cucumbers. Cut all spices as small as possible.

Tamp the cucumbers into jars, try to keep as little free space inside as possible.

Prepare the brine: for a ten-liter bucket of water, you will need 3 cups of salt. Mix the solution well and pour over the cucumbers. Leave them for two or three days.

On the third day, pour the brine into the pan. Since the cucumbers sank, we take one jar and report from it to others. Make sure the vegetables are tightly packed together.

Pour the cucumbers twice with boiling water, let it brew for five minutes. Boil the brine, pour it out so that the solution completely covers the vegetables. We close the jars, turn them over and send them to the heat for the night. After that, we transfer to the darkest place in the apartment.

The most delicious recipe for crispy pickles

Of course, every housewife considers her recipe to be the best. However, we will share with you the method of pickling cucumbers, which can easily become your favorite. Cucumbers are crispy, spicy, slightly sweet.

For one liter jar you will need:

• one and a half liters of water;
• salt - 50 grams;
• sugar - 100 grams;
• vinegar 9% - 100 milliliters;
• cucumbers - 1 kilogram;
• onion - 150 grams;
• bay leaf - 20 grams;
• black pepper to taste;
• bunch of dill.

Cut the onion into rings, lay it on the bottom of the washed jar. Add black pepper and dill.

Rinse the cucumbers thoroughly under running water, cut off the ends. Pack tightly into jars.

For the marinade, boil water, add salt, sugar and vinegar to it. Pour jars of cucumbers with hot marinade. Pour water into a saucepan, bring to a boil and put a jar covered with a lid there so that the water is up to the level of half the container. Sterilize for ten minutes. Do not be alarmed if the cucumbers change color, this is normal.

We take out the bank and roll it up. We store it in a cool dark place.

On the topic of canning for the winter:

1. Pickled Tomatoes - 11 Delicious Tomato Recipes

We offer you the simplest, but at the same time delicious recipe for pickling cucumbers without sterilization.

Ingredients:

• fresh cucumbers;
• Dill;
• horseradish;
• bell pepper;
• cherry and black currant leaves;
• garlic;
• vinegar essence;
• coarse salt.

In order for the cucumbers to be firm and crispy, pre-soak them in cold water.

In carefully washed jars, put a leaf of horseradish, dill, one leaf of cherry and black currant. We put cucumbers on the greens, it is better to take small vegetables. We cut the bell pepper into pieces and send it there.

Peel the garlic and place directly in slices in a jar around its perimeter. Place dill on top of cucumbers.

Boil water. Pour cucumbers into it, wait ten minutes, then pour the brine into the pan and bring to a boil again. Refill the jar with liquid. Repeat this procedure again.

Prepare a saline solution. Put the drained water on fire. Add one tablespoon of salt and sugar to it. Add some water to replace the evaporated.

Now add 1 teaspoon of 70% vinegar essence.

Fill the jars to the top with boiling brine and roll them up. Turn upside down and carefully wrap. This is necessary so that the contents warm up well. After all, we prepare our pickled cucumbers without sterilization and, therefore, this is very important.

Store the finished preservation in a cool dark place.

Salted cucumbers for the winter with mustard

This recipe is sure to please spicy lovers. And it is very easy to make such a pickle! For this you will need:

• cucumbers - 10 kilograms;
• garlic, it is better to take young - 150 grams;
• Dill;
• cherry and horseradish leaves;
• bitter red pepper;
• water - 5 liters;
• mustard powder - 150 grams;
• peppercorns.

As with any other method of pickling cucumbers, soak them for six hours in cold water. Boil water in a saucepan and cool it to room temperature. Pour salt into it and stir until the crystals are completely dissolved. Sterilize jars and lids. Put spices and seasonings at the very bottom of each jar. Place cucumbers on top. Pour in brine, add one heaping tablespoon of mustard on top. Close the jar with a capron lid and store in a dark place. Vegetables will be ready in about a month.

How to salt correctly: secrets and rules

Many housewives think that preparing delicious pickles is a difficult task. However, there are no difficulties in conservation if you follow some recommendations.

• Choose good quality cucumbers. Of course, the most ideal option would be if you grow them in your own garden. Store-bought ones will work though. Give preference to small cucumbers, because they are better salted and denser in the jar. Try to use only young vegetables for harvesting. They should feel firm to the touch and not too dark.
• It is better to pickle cucumbers in clean well water.
• Use your favorite spices. It is better not to spare them, because they will give the vegetables a unique taste and aroma.
• For conservation, rock salt is best. Thanks to her, the vegetables will have a full and rich taste.
• To keep the jar from exploding, add one tablespoon of vodka to it.

Delicious food is one of the secrets of a happy life. And homemade preparations can be safely attributed to the category of delicacies! Now you know the best recipes for pickles and you can easily please your loved ones with tasty and healthy preservation.

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

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

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

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

When salting, follow the general rules:

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

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

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

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

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

Cold ways of pickling cucumbers

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

1 way

Ingredients:

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

Spices for a 3 liter jar:

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

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

Cooking process:

1. We divide the spices into 3 equal parts. We put one part on the bottom of the jar.
2. Lay the cucumbers vertically so that they are close to each other.
3. After filling the jar to the middle, lay out the second part of the spices.
4. Having tightly packed all the fruits to the top, pour in the remaining seasoning and mustard.
5. Fill the cucumbers with brine, 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 the nylon lid.

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

2 way

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

Ingredients:

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

Cooking steps:

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

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

3 way

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

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.

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 gr.;
• for large and large - 1 kg 200 gr.

1. At the bottom of the tub or barrel put spices, previously divided into 3 equal parts.
2. Spread the cucumbers in a horizontal position to the middle, and send the next part of the seasonings.
3. The container is filled to the top, covered with the remaining spices and poured with brine.

From above it is necessary to put oppression so that the fruits are constantly in brine. Barrel cucumbers should be stored in a cool place.

The above recipes for salting cucumbers are very simple to perform, do not require a long preservation procedure, so they are suitable even for beginners.

From this video you will learn an easy way to pickle cucumbers in a cold way:

Agree, it is convenient if such a necessary product is always at your fingertips. There is no need to buy barrel cucumbers from grandmothers, and it is also not necessary to salt in barrels yourself. The cucumbers that you get will be no worse. Especially cold cooked. That's where we'll start.

How to pickle cucumbers for the winter in jars: a cold way

I confess honestly: I recently learned about how to pickle cucumbers for the winter in jars in a simple cold way. And I was amazed at the ease of the recipe. Anyone can handle it, even children will be happy to help you pickle cucumbers. What I especially like: such preservation is prepared without sterilization. There is no risk of getting burned with boiling water, getting injured. You just need to wash and dry the jars well.

Consider a simple recipe on how to easily and correctly pickle cucumbers for the winter in 3 liter jars.

Ingredients for 1 jar:

• 2 kg of cucumbers;
• 3 large garlic cloves;
• 5-6 pcs. black currant leaves;
• 5-6 pcs. oak leaves;
• 5-6 pcs. cherry leaves;
• 4 umbrellas of dill;
• 4 medium sheets of horseradish;
• 6 black peppercorns;
• 2 bay leaves;
• 3 art. tablespoons of coarse salt.

Choosing cucumbers

First of all, you need to choose the “right” cucumbers: not smooth lettuce, but pimply, slightly prickly, with a plump skin. It is desirable that all root crops be approximately the same size - no more than 15 cm. Young cucumbers are usually sweet and dense, they do not contain voids, which means they will turn out crispy. Harvest them on the day of collection (or purchase).

Important! Salting water plays an important role. Ideally - spring, but you can use bottled or filtered. Vegetables salted in pure water are not only firm, they taste amazing! You can also insist filtered water on copper or silver.

Soak in water

Before pickling, be sure to soak the cucumbers for two to three hours in cold water. And if there is time, then half a day. Then they will become stronger and denser. In addition, in this way you will rid the vegetables of excess nitrates. Of course, the water after soaking will need to be mercilessly poured out.

Pay attention to the salt - it is best to take a large stone. Fine salt can give cucumbers unnecessary softness. Iodized is also not suitable.

Advice! As for spices and additional ingredients (fruit tree leaves, oak bark, etc.), the main thing here is not to overdo it. Excess additives can lead to fermentation of preservation. But it’s still not worth ignoring them completely if we want to get tasty and crispy cucumbers.

And now that you are already well versed in theory, let's move on to practice.

The sequence of pickling cucumbers in a cold way in 3 liter jars

• I hope you have already sorted out the cucumbers, selected the strongest and most beautiful ones, washed them, soaked them in cool water for several hours. In the meantime, take care of the jars and lids. Wash them thoroughly with baking soda and pat dry. Lids fit ordinary plastic. You can scald them with boiling water to be sure.
• At the bottom of each jar, lay oak, cherry and currant leaves, two horseradish leaves, bay leaf, peppercorns, dill umbrellas. Cut the peeled and washed garlic cloves in half and send them to the jar as well.
• Now we take clean cucumbers, we leave the tips not cut off. The first row is laid vertically from cucumbers of the same size. If your vegetables are still of different sizes, then for the first row, select larger fruits. Cucumbers are laid very tightly. The second row - how it will turn out: both obliquely and horizontally, so that as many cucumbers as possible fit in the jar.

Why do you need to pack roots tightly? In the process of salting, they will decrease, the jar will become incomplete, and microbes can penetrate into the empty spaces formed. Therefore, the denser we tamp the cucumbers, the better for their taste and shelf life.

• In a separate bowl, pour 3 tbsp. l. salt, pour a glass of cold water, mix with a spoon. We pour into the bank. If salt remains at the bottom of the container, add water. Stir, pour back into the jar. Next, add everything with cool clean water so that it covers the cucumbers. We take the jar with both hands and shake it a little so that the water is evenly distributed.
• We put two sheets of horseradish on top of the cucumbers so that mold does not form. You can fold them in half or three to fit. We add a little more water. Slightly twist the jar on the table, gently holding it from above. Total water per jar takes about 1.5 liters.
• We put the jar in a large plate, cover with a lid on top (do not close tightly!). Gradually, the fermentation process will go on in the jar, and some of the liquid will pour out of it into a plate. Leave it like this for about three days, until the fermentation process stops. After 3 days, add salt water from the plate to the jar, close it with a lid. We store pickled cucumbers in a cool dark place.

Cucumbers are fragrant and stored until the new harvest (about a year). If you need to cook "Olivier" or other salads, cucumbers need to be soaked for several hours. These cucumbers are great for making pickle. Of course, then salting the soup is no longer necessary.

To familiarize yourself in detail with the process of how to pickle cucumbers for the winter so that they are crispy, this video will help you. Everything is very accessible and visual.

If you want to make seaming for the future, then the hot salting method is more suitable for you. Here you will already need metal covers and a seaming key.

How to pickle cucumbers for the winter in a hot way according to a simple recipe

Ingredients for a 3 liter jar:

• 1.7-2 kg of cucumbers;
• 2 pcs. bay leaf;
• 2 dill umbrellas;
• 2-3 pcs. cherry leaves;
• 2-3 pcs. black currant leaves;
• 2-3 pcs. oak leaves;
• 1 grape leaf (optional)
• 10 black peppercorns;
• Horseradish root - 6 cm;
• 5-6 garlic cloves;
• 0.5 pcs. hot pepper (optional);
• 2 tbsp. spoons of salt;
• 3-4 st. spoons of sugar;
• 0.5 tsp citric acid.

If so many components scare you, I can reassure you: for the first time, it’s enough to put dill, bay leaf, garlic, peppercorns. The remaining spices and leaves on the list are desirable, but not required. Cucumbers will still come out crispy and fragrant.

But if you try and put all of the above, then the taste will exceed your wildest expectations! All acquaintances will eat and praise, and then ask for the recipe.

Cooking:

1. Preparing cucumbers is no different from the cold pickling method. We select, wash, soak.
2. We process jars and lids: wash them well, scald them with boiling water. Lids can be sterilized with boiling water for about five minutes.
3. Put peppercorns, dill umbrellas, leaves (whatever you have), chopped garlic cloves on the bottom of the jar.
4. Then place the cucumbers very tightly. It is better to place the bottom layer vertically, then tamp the cucumbers horizontally and obliquely. Hot pickling can shrink vegetables even further, so density is important.
5. Pour cucumbers with water brought to a boil (1.5 liters per 3 liter jar), cover with processed lids.
6. Wrap up to keep warm (towel or blanket). Hold for three minutes.
7. Then we drain the water.
8. We repeat the operation, but now we keep the cucumbers in boiling water for about five minutes. To do this, heat a new portion of water, pour the first portion.
9. Pour the water from the jar into the pan, prepare the brine. For one and a half liters of water, take 2 tbsp. tablespoons of table salt and 3-4 tbsp. spoons of sugar. It retains the color and elasticity of the cucumbers, but will not be felt at all in the brine.
10. Pour citric acid (0.5 teaspoon) into the jar, pour boiling brine. In this recipe, as in the previous one, cucumbers are prepared without vinegar. And citric acid contributes to the excellent storage of your preservation.
11. We roll up the jars with lids, turn them over, wrap them with a warm blanket. Now let it cool down slowly (about a day or two). Then the cucumbers are even tastier.

You can store jars of cucumbers prepared in this way in your home pantry.

Salt cucumbers in a mixed way in 2 liter jars

Yes, yes, you can pickle cucumbers both cold and hot at the same time. What is nice: such seamings are stored for a long time, and the taste of cucumbers is very reminiscent of grandmother's barrel ones. This time I give proportions for 2 liters. For our small family, this is the best size. I'm sure you'll like it too.

Ingredients:

• 1.1-1.3 kg of cucumbers;
• 10-12 pcs. black peppercorns;
• 2 tbsp. l. top salt (per 1 liter of water);
• 2 garlic cloves;
• 2 pcs. dill umbrella;
• 1 branch of tarragon;
• 1 sheet of horseradish.

Cooking:

1. Wash fresh and strong cucumbers, soak for several hours.
2. We wash the jars with soda (you can - with laundry soap), pour boiling water.
3. Drain the water after 5 minutes. You can also sterilize them in the oven for about ten minutes. Then put them upside down on a towel, let them stand for a while.
4. Lids also need to be sterilized. Boil metal for about 15 minutes. Wash plastic well with soap, then scald with boiling water.
5. I'm preparing the brine. A 2 liter jar will take about a liter of water, but it’s better to make a brine with a margin (not 1 liter, but one and a half). During fermentation, some of the liquid may spill out, and you will need additional brine to fill the jars to the top.
6. For 1 liter of water, put two tablespoons (with top) of coarse salt. Boil for three minutes, cool to room temperature.
7. Rinse the cucumbers again, cut off the ends, dry them.
8. At the bottom of each jar we put an umbrella of dill, chopped garlic, tarragon.
9. Then we tamp the cucumbers very tightly. We put the second umbrella of dill on top, cover with a sheet of horseradish, folded in two or three layers. Of course, all spices must be clean - washed and dried.
10. Pour the vegetables in the jar with cold brine. Cover with a lid, put the jar in a large plate.
11. We leave for two days for fermentation.
12. In an additional brine (remember, we made it with a margin), add reserve cucumbers, some spices, leave in another bowl. Let them get ready too.
13. Then pour the brine from the jar into the pan, add additional brine. Heat and boil it for about five minutes.
14. Rinse cucumbers directly in jars with cool boiled water to remove plaque.
15. If there is an empty space in the bank, fill it tightly with reserve cucumbers. Add peppercorns.
16. Pour hot brine over the jar.
17. Then cover with sterilized lids, roll up.
18. Turn over, wrap, leave for a day. Store in a cool place - cellar or pantry.

As you can see, there are fewer ingredients here, but this does not affect the taste. Cucumbers turn out amazingly tasty, crispy, and are stored for a long time.

After opening the jar, put them in the refrigerator, where they can also be stored for about a week. Maybe longer, but they quickly flew away with us. I think that you will not stagnate either.

That's all the culinary subtleties and secrets. Now you know interesting and simple recipes on how to properly pickle cucumbers in jars. Try different ways and see which one you like best. Personally, I often pickle cucumbers in a cold way, because I do not like to mess with boiling water. But this is a matter of taste. For a large family, it makes sense to stock up on pickles for the future, and here the hot method is already indispensable. In a word, choose, experiment. I wish you good luck and new culinary achievements!