Harvesting cucumbers for the winter is a very delicate topic. Any recipe and recommendation on this subject will immediately find their opponents and defenders. On the other hand, this is good: from a variety of tips and recipes you can choose the most suitable one and enjoy cucumbers all winter, delighting your family and guests. Well, the main postulates of the correct harvesting of cucumbers, we will now announce.

Right cucumbers

Someone else probably remembers the shelves of Soviet stores, laden with three-liter jars of pickles. The cucumbers in them were so large that they were pickled with pieces. But today we all know perfectly well that salt should not be yellowed giants half a meter long, but only tender, small cucumbers. The variety is also important: smooth salad cucumbers tolerate pickling worse, so give preference to their speckled, slightly prickly counterparts.

Cucumbers no longer than 15 cm long, just collected from the garden, are ideally suited for harvesting. If you bought cucumbers in the market, soak them in a pan with cold water: they will gain elasticity that was lost, and at the same time they will get rid of excess nitrates (you don’t know in what conditions these cucumbers grew). And pick cucumbers for salting about the same size. Such cucumbers will salted evenly, and in the bank they will look much nicer.

Cucumbers for harvesting should be beautiful. Discard all hooked, yellowed for the time being skin defects cucumbers without regret. And be sure to make sure that cucumbers are not bitter, otherwise you will find great disappointments.

Correct pickle

When salting, a lot depends on the brine. It is worth making it a little more concentrated, and the cucumbers will become too salty. If you save on salt, the can can explode, and the cucumbers are sour at all.

Take only large rock salt for pickling cucumbers. Neither iodized nor Extra fine salt is suitable for salting. For cucumbers, which are supposed to be stored in a cold cellar, the brine recipe is somewhat different from the brine recipe, which is used for pouring cucumbers intended for storage in the apartment.

Many people believe that the more put garlic, pepper, dill, horseradish, cherry leaves and oak bark in a pickle, the better. Honestly, this is far from the case. All additives increase the risk of fermented brine and, as a result, rotten cucumbers and exploding cans. Garlic should be added especially carefully. Put it in minimal quantities, if you really can’t imagine a pickle without garlic. And be sure to wash carefully and cucumbers, and everything that you plan to put in jars with them.

Procedure

  So, the cucumbers, dill, horseradish and other ingredients are well washed, the cans, lids and the rolling machine are prepared, there is a small saucepan for sterilizing the lids and rubber bands for them, and a large pot for brine, as well as a kettle with boiling water (or a microwave) for sterilizing cans. A few tablets of aspirin will not hurt - only Russian, not flavored and effervescent, but the simplest. Those who are frightened by the terrible stories about the conversion of aspirin in banks to “phenolic compounds” will be interested to know that aspirin itself is a phenolic compound. Nevertheless, it is widely used for the prevention of cancer, cardiovascular diseases, thrombosis, atherosclerosis and as an effective antipyretic. But if you have a prejudice against aspirin, an allergy to acetylsalicylic acid, gastritis, an ulcer or pancreatic problems, then you can safely replace it with vinegar.

Cucumbers are laid out on sterilized jars along with horseradish, cherry, blackcurrant leaves, several peppercorns, dill umbrellas and (if any) a piece of oak bark. If desired, garlic is added, but in very moderate amounts. Do not fill the cucumbers too tightly: the brine should wash them from all sides. Aspirin is added to the jar: 1 tablet per liter jar, 2 - per 2 liter jar, etc., and everything is poured with boiling brine. The brine for this method of salting is not very concentrated: take a spoonful of salt without a slide per liter of water. The lids with elastic bands boil for about ten minutes, after which they get out with tweezers, the cans “roll up” and wrap themselves in a blanket. In a blanket, turned upside down, banks should stand until the next morning. If nothing has leaked, and the cucumbers look smart green - everything is in order, you can take the cans to the cellar. This method is the simplest: cucumbers are poured only once, they stand perfectly in a cold cellar all winter and you get crispy and very tasty ones.

If there is no cellar, and cucumbers are supposed to be stored at home, the brine is made more concentrated: 1.5-2 tablespoons of salt per liter of water. At the same time, in cans filled with cucumbers and other ingredients, first 2-3 times simple cool boiling water is poured for 15 minutes, and only after that brine is added. In such a brine, it is supposed to add sugar (2 tablespoons per liter) and vinegar (for a three-liter jar already filled with brine - a teaspoon of essence). But this is already obtained rather than pickle, but marinade. In addition, the taste of cucumbers in vinegar is completely different, and many do not like it too much.

Each hostess has her own method of harvesting cucumbers, and the reference recipe for crispy pickles has not yet been registered. Maybe he is known to you? Then share!

Last time, we clarified that pickling cucumbers and pickling - different recipes, so different tastes and the simplicity of cooking also vary. And today we will talk about what is pickling cucumbers  for the winter, more precisely, we describe one very simple recipe that we ourselves use.

Pickling cucumbers for the winter

  pickles in a jar

This recipe was shared with us by grandfather, who always pickles these cucumbers in barrels. Maybe that’s why they are always so crispy, tasty, not salted, and pickle is something. Of course, we ourselves do not add salt in barrels, but we were able to transfer this recipe to smaller volumes - cans. Moreover, of various sizes, here everyone decides.

Generally, myself the salting process is very similar to the fermentation of cabbage. At first I didn’t even understand why they supposed to pickle cucumbers, we salt them. But it turned out everything was fine, and it should be. Here are the advantages of our recipe (of course, not our recipe, many, but not all 🙂 use it):

• Salting is carried out in ordinary cold water. No need to boil water, no need to boil brine and so on.
• Everything is done quickly and very simply.
• Jars do not need to be steamed or boiled.
• Such cucumbers are stored for a long time.
• You can’t overcook cucumbers with this recipe.

And a few more advantages, which we will discuss below.

I want to say right away that the amount of ingredients we always do by eye, and never tried to measure. Let’s say there’s never a lot of greens, but here, see for yourself, pickle cucumbers and not greens.

For salting, we need:

1. Cucumbers
2. Hot peppers (mostly green, who loves more sharply, red);
3. Garlic;
4. Horseradish leaves, with roots;
5. Dill with umbrellas;
6. Celery;
7. Currant leaves (for an amateur, it is possible without currants);
8. Salt.

Pickling cucumbers for the winter starts with washing the cucumbers themselves. If you buy cucumbers, even if your own, but gathered a couple of days ago, then cucumbers need to soak in water, about 3-4 hours  enough. After that we we select cucumbers by size. The smallest roll up in 0.5 and 1 liter. Large roll up in 3 liter cans. It is very convenient and depending on what you set on the table and how many guests will be, we get some jars.

Do not make preparations for the winter according to one recipe. It is better to make several jars for different recipes.

It is also necessary to dissolve the salt in advance. Necessary per 10 liters of water (plain tap) dissolve 1 kg of salt. It is convenient to do this in a bucket, then pour into ladles. But salt must be well dissolved in water. The salt itself should be non-iodized, large. Only after this we proceed to the following actions.

As the salt dissolves, we cut all the greens, garlic, pepper, for ease of dosage. While we chop the greens, do not forget to stir the salt so that it dissolves well.

  cut all the greens and ingredients

Now cooking jars. We rinse them well, but there is no need to boil or steam.

We begin the process of laying cucumbers in jars.

Now just take a little, there put a pinch of pepper, horseradish leaves, a little root of it, dill, and one clove of garlic, celery in a jar.  If you use currants, then 1 leaf.

  imposes a small handful of all the ingredients

Now put cucumbers on top, the denser the better. Top, already a little bit sprinkled with garlic, dill, horseradish, celery. And so we stack all the jars.

  stack cucumbers and greens on top

Now pour our salt water  at the very neck and cover with a temporary lid. We use ordinary plastic covers. And we remove the jars in any place, but not in the sun, in a dark place, where cucumbers will roam for 3-4 days.

We put a cloth under the cucumbers, or if there are not many cans, then the plates. Because we have banks will roam, water will flow out and gases will escape. By the way, in the heat, banks begin to wander faster, in a cool place more slowly. So somewhere around 3 days is needed, somewhere around 4 days for fermentation. And do not be alarmed, the brine will become cloudy, the lids may take off, all this is normal. But this is not the whole pickling of cucumbers for the winter, let's move on.

  the cucumbers roam and the pickle darkened it's normal

Now, 3-4 days have passed, need to roll up cans for the winter.  This is done as usual with metal covers using a rolling machine.

But for starters, need to drain the brine. Just take it, pour it into the sink and then rinse. Open the tap, pour clean water, drain. Then pour again and pour again. So do 5 times, maybe more. Sometimes there is a white coating on the cucumbers after fermentation, it should be tried to rinse. Wherein no need to take anything out of the can.

  We wash the cucumbers

Pour water directly into the jar, then drain several times. You can pour, close the neck with your hand and shake, then drain. We also notice that the cucumbers sank a little. Then just take one jar and leave it open to take cucumbers and add to those jars that you can add cucumbers.

Once washed, pour the same water from the tap, cold, at the very neck, so that the water poured out straight, and roll it specifically with the machine. The lid also does not need to be boiled or heated, it is enough that it is clean.

  now roll up the jars

After washing, the brine will always be clean and the cucumbers will not be salted, the recipe, you’ll just lick your fingers.

So the pickling of cucumbers for the winter is over, now you can remove the jars in a cool place for the whole winter. But the first time is to watch the jars, as some caps may swell. If swollen, it's okay. Remove the lid, add water and roll up again.

That's all for now, all for now, stay with us, share your recipes, for now.

How to salt cucumbers for the winter in jars a simple recipe  updated: September 11, 2017 by: Subbotin Pavel

In the yard, August is the time, it is time to turn fresh cucumbers into crispy salty and pickled! What is needed for that? A bucket of fresh, strong green greens, a bunch of green-smelling greens, several glass jars and a desire to defeat everyone on the spot. It remains to recall a few secrets of processing and you can roll up your sleeves!

Salty, green, spicy and crispy

Pickles are the kings of all holiday tables. A rare hostess will not stock up a couple of cans of this traditional dish for each family date. And so that no one is disappointed with their pickling failures, we will be happy to share secrets on how to avoid all the mistakes and cook the most delicious pickles in the world.

The rules for choosing cucumbers for salting

It is necessary to approach the choice of cucumbers for pickling “wisely”: not every beautiful cucumber is suitable for this. There are several important points that will help you choose the "right" Zelentsy.

• Grade:of the best “pickling” cucumbers, the most famous are the “Nezhinsky”, “Murom”, “Competitor” and “Favorite” varieties. No less beloved varieties are "Era", "Nezhinka", "Stage" and "Nosovsky". Excellent in salting "Vanguard", "Altai" and "Voronezh", "Coast", "Vyaznikovsky 37" and "Cascade". Less well-known new varieties and hybrids are also good for pickling: "Pickling", "Khabar", "Parisian Gherkin", "Funny Guys", "German", "Liliput", "Courage F1", "Nightingale F1", "Semcross F1 " and others.
• The size:  most preferred are short-cucumbers, ranging in size from 5 to 12-13 cm.
• Maturity:  cucumbers are generally eaten unripe, and for pickling it is all the more important that the fruits are harvested until ripe.
• Peel:  pickles are distinguished by a tuberous (not smooth) peel, which should be quite thick (so that the nail pierces it with effort). Spines on tubercles black and spiky.
• Freshness degree:  hard fresh cucumbers go to the salting - they will lie down and lose their elasticity and will be less tasty in the salting. The peel should be cool to the touch (warm fruit - stale or overripe).
• Colour:  the younger the cucumber, the juicier the greens. You need to choose the fruits green, without a hint of yellowness. Yellowness indicates that the fetus is overripe, it has both peel and seeds already hard.
• Taste:  Bitter cucumbers do not lose their bitterness in pickling, so it is advisable not to use them at all for winter harvesting.

  Properly selected cucumbers - this is already 50% success. At a minimum, they will be crispy and resilient.

What is the secret of delicious pickles

There are dozens, if not hundreds of recipes for pickling cucumbers, but they all have an almost unshakable classic “core” - salt, dill and horseradish. But various combinations of “green additives” - cherry, currant and oak leaves, amaranth, bay leaves and garlic give an infinite number of completely different tastes of salty crispy magic on our holiday tables.

Cucumbers "Salty Crispies"

For cooking you will need (calculation for one 3-liter jar):

• 1 large leaf of horseradish (25-30 cm long);
• 3 sprigs of amaranth (squint) - about 10-12 leaves;
• 4-5 sheets of currant;
• 1-2 large dill umbrellas;
• 2 cloves of garlic;
• 3 bay leaves;
• 3-5 peas of black pepper;
• 50-60 g of rock salt.

Recipe:
   1. Rinse the cucumbers thoroughly and soak in cold water for 2 to 6 hours, changing the water 2-3 times.
2. Put spices in the jar. Lay cucumbers as tightly as possible to each other: the bottom row - vertically, then to the taste of the hostess. To trim or not ponytails and noses is also a matter of taste.

Pickles

   3. Measure the amount of water for the brine, pour in a jar of water "to the eyeballs" and pour it into the pan. Pour salt at the rate of 50 g per 1 liter, bring to a boil and pour cucumbers with this brine.
   4. Leave the cucumbers at room temperature for 3-5 days for fermentation.
   5. Then, if there is a basement, simply close it with tight plastic covers and leave it that way for the winter. If not, then drain the brine, boil, refill the cucumbers with boiling brine and roll up tin lids.

To boil or not to boil the brine, to change or not the greens after fermentation, to add mustard or hot pepper powder - these are the family secrets of every housewife. In the following video, Love Hook shares his recipe for cold pickling cucumbers:

Secret to the whole world

• it is noted that the most delicious cucumbers will turn out if you pour them with their brine 5-6 days before the new moon, so that by the new moon they are already rolled up or lowered into the cellar;
• if, in addition to horseradish leaves, several thin slices of horseradish root are placed on the top layer of cucumbers, the cucumbers will not mold;
• if you plan to pickle cucumbers in a barrel, it’s good to evaporate the barrel before pickling with well water with dill, thyme and other fragrant herbs;
• 1-2 tablespoons of mustard powder (or a pinch of mustard seeds) will give the pickles a pungent taste and protect from excessive fermentation;
• so that the jar with cucumbers does not “explode”, it is advised to pour 2 tbsp. tablespoons of vodka or 1 tbsp. a spoonful of alcohol.

Pickled, Spicy and Fragrant

The most indisputable advantages of pickling cucumbers is the simplicity of the process itself, a high guarantee of the safety of the seals and an excellent result - delicious cucumbers that can be used as side dishes, added to salads or without any additives. The rules for choosing cucumbers for pickling are exactly the same as for pickling. And the process itself will take quite a bit of time.

The whole secret is in the marinade

Almost all recipes are based on one basis - pickling, or marinade. This is a sweet and sour mixture dissolved in water:

• salts;
• sahara;
• vinegar (or other food acid, such as citric acid);
• spices (black peas, allspice, bay leaf, flower buds of cloves, garlic and others).

Depending on how many spicy vegetables and herbs will be put in the jar, cucumbers will be more or less spicy, sharp, sour and differently fragrant.

Pickle Recipe

• water - 1 l;
• salt - 2 tbsp. spoons;
• sugar - 3 tbsp. spoons;
• vinegar 9% - 100 ml.

Pickled cucumbers can be made in many ways.

• hot fill:  in this method, it is poured into a jar with cucumbers and spices laid to warm the contents of boiling water or marinade for 3-5 minutes with a multiplicity of 2 to 3 times. Vinegar is added to the last fill and the can is rolled;
• cold way:  with this method, the marinade is poured cold and the cans are rolled without heating;
• with sterilization:  with this method, cans with fully embedded contents are sterilized.

  All methods are good in their own way. Our hostesses have already shared their recipes, which we offer you

You can fill cucumbers in different ways - hot, cold, in buckets, banks, barrels. But if you compare, then, perhaps, pickled cucumbers in the cold way are the most delicious.

They can be used to make vinaigrette, add to pickle, various other dishes, as well as eat along with boiled or fried potatoes.

The only drawback of this blank is that it must be stored in a cool room - in the cellar or basement, so it is not suitable for apartments.

But still a couple of cans can be made. They certainly fit in the refrigerator. So, how to make this tasty food called pickles cold in banks for the winter?

Basic recipe

What will be needed for salting:

• 1.7 kilograms of fresh cucumbers;
• 15 pieces of cherry leaves;
• 3 leaf horseradish;
• Horseradish root - 3-4 pieces;
• 4 garlic cloves;
• 3-4 dill umbrellas, as well as 5-6 branches of dill;
• 2 large tablespoons of salt per 1 liter of water;
• Granulated sugar - 1 large spoon.

How to cook pickled cold cucumbers in jars for the winter:

1. First you need to rinse the container for salting. To do this, take glass jars, rinse them thoroughly and clean them from dirt;
2. After that, they need to be sterilized. Sterilization of containers can be done over steam or kept in an oven for 15 minutes at a temperature of 100-120 degrees;
3. Cucumbers should be fresh, not sluggish. They should be thoroughly washed with dirt;
   
4. Next, pour cucumbers with hot water and leave in cold water for 2-3 hours. First you need to trim the ends on both sides;
   
5. Peel the garlic cloves on the skins;
6. We wash the horseradish root and peel it off the peel. Cut the horseradish into several pieces;
7. Carefully rinse the leaves of horseradish, cherries and dill;
8. At the bottom of the cans, lay the leaves of horseradish and cherry, cloves of garlic, a couple of pieces of horseradish root and sprigs of dill;
   
9. After that, we begin to lay vegetables in banks. We put them tightly so that there is no space left between them. To the neck of the jar should remain about 5 cm;
   
10. Between the cucumbers we spread the remaining leaves and dill;
11. Pour water into the pan, set on fire to warm up;
12. Pour salt and granulated sugar into warmed water, mix everything well;
13. As soon as the brine boils, remove it from the stove and pour it into a jar of cucumbers;
14. We close the banks tightly with plastic lids and remove them to cool under a warm coat;
    
15. After cooling down, cucumbers can already be served;
16. You can store these pickles in the refrigerator in a jar.
    

Tasty cold pickled cucumbers with vodka

What components will be required for cooking:

• 2 kilograms of cucumbers;
• 3 large spoons of salt;
• 2 large spoons of granulated sugar;
• 50 grams of vodka;
• 1.5 liters of filtered water;
• 4-5 umbrellas of dill;
• 5 pieces of currant leaves;
• 5 sweet cherry leaves;
• 4-5 garlic cloves;
• 2-3 sheets of horseradish and root;
• 9-10 peas of allspice.

We analyze the recipe for pickling cucumbers with vodka in a cold way for the winter in stages:

1. First of all, we wash the cucumbers with cool water, clean all the dirt and dust;
2. Then we douse the vegetables with hot water, remove the ends from both sides, put them in steep in cold water for 2-3 hours;
3. Salting jars should be thoroughly washed, cleaned with baking soda and doused with hot water;
4. We clean the cloves of garlic from the husk;
5. We wash the horseradish root, peel off the whole skin from it and cut it into several pieces;
6. Rinse leaves and greens thoroughly;
7. At the bottom of the cans, lay out a few leaves of currant, cherry, horseradish, cloves of garlic, pieces of horseradish, peas of allspice;
8. The brine is best prepared in advance. To do this, pour water into the container, put it on the stove to warm up;
9. Water must be brought to a boil. Add salt, granulated sugar to boiling water and leave to boil for about 5 minutes. After that, remove from the stove and leave to stand until it cools completely;
10. Pour the cooled brine into a jar of cucumbers;
11. For one three-liter jar, you need to add 50 grams of vodka;
12. Then we lower the capron lids in hot water for 3 minutes and immediately close the cans with them;
13. Leave the jars to stand at room temperature for 3 days;
14. After that, we remove the banks in the basement or cellar for 2 months. After this period, the cucumbers will be ready for use. And although they were cooked in jars, they will taste like barrel cucumbers.

Cold Pickled Cucumbers

What to prepare:

• 10 kilograms of fresh cucumbers;
• 400 grams of dill umbrellas;
• 2 small garlic heads;
• 10 leaves of cherry;
• 1 horseradish root;
• 10-12 horseradish leaves;
• Hot pepper pod;
• Brine with salt - 5 liters (for 5 liters of water you will need 300-400 grams of salt);
• Mustard - ½ cup.

We start cooking pickles with mustard for the winter:

1. First you need to rinse the cucumbers, clean off all the dirt and dust;
2. Vegetables must be doused with hot water, cut off at the tips of the butt and left to soak in cold water for 5-6 hours;
3. You can salt cucumbers in wooden barrels, tubs, enameled containers, buckets, pots and glass jars. Since there is hardly a barrel in the apartments, therefore, cucumbers should be pickled in a glass jar. You can take advantage of large capacity, if any. The container must first be washed and rinsed with boiling water;
4. All leaves, dill umbrellas are thoroughly rinsed;
5. Peel the horseradish root and garlic. Cut horseradish root into small pieces;
6. Then put the leaves, dill, garlic, horseradish root and put cucumbers on top of the can. We put greens again on top of the cucumbers, then again cucumbers. At the end we spread dill umbrellas;
7. Mustard can be poured into the bottom of the jar or placed in a bag of gauze and placed in a jar of cucumbers;
8. We put 5 liters of water on the fire and warm it up. Pour salt into hot water, boil until the salt is completely dissolved;
9. As soon as the brine becomes cool, pour it into a container with cucumbers;
10. After that, we close the jars with nylon caps, put them in the refrigerator for storage.

Quick recipe

What is needed for quick salting:

• 2 kilograms of cucumbers;
• 2 large spoons of salt;
• A bunch of fresh dill;
• 1 head of garlic;
• 3-4 large tablespoons of vinegar;
• 5 large spoons of vegetable oil;
• Spices for pickling cucumbers.

The recipe for cold pickled pickles:

1. To prepare, you will need a container of enameled base or a plastic bag;
2. Cucumbers must be thoroughly washed with dirt. It is advisable to remove the skin from them, due to this they will turn out gentle;
3. After this, the vegetables can be cut into medium slices, so they will be salted faster;
4. Rinse the dill and chop into small pieces;
5. Peel the garlic and cut into thin slices;
6. After that, mix the cucumbers with dill, garlic;
7. Add salt, vinegar to all components. Mix everything;
8. Add vegetable oil. If desired, you can season with spices - coriander, paprika, a mixture of allspice;
9. The container with all components should be refrigerated;
10. After 15 minutes, cucumbers can be served.

• Be sure to soak the cucumbers for 3-4 hours before salting. Due to this, they will become denser and after salting will be crispy;
• For salting, it is better to use medium-sized fruits, no more than 15 cm in length;
• To give an unusual taste and aroma, together with cucumbers, you can pickle onions, sweet peppers, tomatoes;
• For salting, it is better to use fruits with a dark skin, light fruits are suitable for salads.

You can eat salted cucumbers 2-3 months after salting.

Cold pickles for the winter will be a great treat on the table and complement any main dishes.

It’s not at all necessary to grease them in a barrel, they are no worse obtained in glass jars or enameled dishes.

The main thing is to strictly observe the recipe for cooking, then you will get a real masterpiece of culinary art!

Good thrifty housewives have plenty of recipes for pickling cucumbers. Among themselves, they are almost the same. The difference is only in the number of spices and salt. They can also differ in greens, which are laid 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. All at the discretion of the hostess.

Recipe for lightly salted canned cucumbers with vodka for the winter

Necessary salting ingredients  cucumbers for 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. Cayenne and allspice - at will and taste.

The method of salting vegetables  according to this recipe:

Cold pickling recipe

This recipe  includes the following ingredients:

1. Fresh cucumbers - 2 kg;
2. Garlic cloves - 3 pieces;
3. Dill - to taste;
4. Blackcurrant - 5 g;
5. Horseradish leaves - 10g;
6. Peas pepper - 8 pieces;
7. Cherry leaves - to taste;
8. Cayenne pepper - 5 g;
9. Drinking water - 200 ml.

Step by step cooking vegetables  according to this simple recipe:

The recipe for pickling cucumbers in a bag without brine

For such an unusual way salting 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 salting cucumbers according to the recipe  You will need to take the following components:

1. Rock salt - 3 tablespoons;
2. Horseradish leaves - 1/2 pieces;
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 will need:

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

Cooking vegetables  according to this recipe is in the following stages:

The recipe for delicious crispy cucumbers without vinegar

You will be needed  such products:

1. Rock salt - 50 g;
2. Fresh cucumbers - 1 kg;
3. Cayenne pepper - 1 small pod;
4. Chives of garlic - 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 the following components:

1. Fresh cucumbers - 800 g;
2. Bell peppers - 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 pepper peas - 12 pieces;
8. Clove - 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  following steps:

The recipe for pickles for the winter with apples

For such a blank  You will need the following 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 hot way

To you for cooking cucumbers according to this recipe  need to take these products:

1. Fresh cucumbers - 4 kg;
2. Horseradish leaves - 4 pieces;
3. Dill umbrellas - 8 pieces;
4. Garlic cloves - 10 pieces;
5. Black pepper peas - 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, two three-liter cans is as follows:

• Wash the cucumbers well and soak them in cold water for 2 hours;
• Prepare the cans for use at this time. 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 the vegetables. Cover the jar with vegetables for 15 minutes with a lid;
• While the vegetables are insisting, prepare a pickle. To do this, mix water, citric acid, rock salt and granulated sugar. Put a container with brine components on the fire and bring to a boil;
• Water should be drained from the cans and immediately pour the vegetables with hot brine. Seal the jars tightly with their lids, turn them over and wait for the moment when they are completely cooled. Then take it to the basement.