In this article you will learn recipes for pickling cucumbers for the winter in a cold way. This is the easiest way to pickle and anyone who wants to taste homemade pickles in winter cold can master it.

You will learn the cold method of salting, based on the lactic fermentation of sugars contained in fruits. the resulting lactic acid prevents the development of many microbes, especially those that cause putrefactive processes (sodium chloride enhances the preservative effect of lactic acid.

Wine fermentation associated with lactic acid fermentation (due to the formation of carbon dioxide) gives the cucumbers a pleasant, refreshing taste. The addition of spicy herbs, onions and garlic, which have phytoncidal properties, also contributes to the reliability of conservation and improves the taste of the fruit.

Cold pickling cucumbers for the winter

We need one 3 liter jar:

• Greens: horseradish leaves, dill, currant leaves, cherry leaves
• 2 - 3 cloves of garlic
• Hot peppers - optional
• Cucumbers
• 3 tbsp. spoons without slides

Cooking:

At the bottom of a clean jar we put tight greens.

For convenience, rip or break the leaves of horseradish. You can put horseradish root - this is the best option.

You can put the petioles from the leaves of horseradish, and tear off the leaf itself. Break the petioles and they easily fit on the bottom of the can.

After the greens, we cut the hot pepper into three parts and put in a jar.

Cut the cloves of garlic into three parts and lower them to the bottom of the jar.

Then we put the cucumbers in a jar. Pre cucumbers were soaked in cold water for an hour. We try to lay the fruits tightly without hurting the skin.

In order for cucumbers to enter the jar more, we lay them at the bottom of the jar while standing. Choose larger fruits.

In the second row we put smaller fruits - as it turns out, into the free space of the can.

In a glass of water we put 3 tablespoons of salt without a slide and stir.

We use rock salt of medium grinding for pickling cucumbers.

Extra salt and iodized salt are not suitable for salting.

Then we pour cold water from a pan into a jar, somewhere half a jar.

And pour the dissolved salt from the glass.

Fermentation is an important part of the recipe.

Then add cold water from the pan to the very top of the neck and close with a simple lid. Shake the jar intensively to mix the brine evenly.

We put a jar of cucumbers on a plate and put it in a sunny place for 2.5 days. In the dark, the fermentation process is not so intense. The taste of crispy cucumbers depends on the proper fermentation process.

It is not scary if part of the brine is poured onto a plate during fermentation.

2.5 days have passed. We put a cap with holes on the neck of the can and

pour all the muddy water into the pan.

Since part of the water poured out during the fermentation process, add some water to the pan and throw a pinch of salt with your fingers.

We put the pot with drained water on the fire and boil for 1 - 2 minutes.

Pour the boiled brine back into the jar.

To prevent the jar from bursting, put a metal spoon so that it touches from one side of the can to the other.

Recipe for pickling cucumbers for the winter - video

The number of days for cucumber fermentation in many recipes is different, pay attention to this and choose for yourself.

Cucumbers are very useful fresh. What about canned cucumbers? After all, you want to eat their vitamins and nutrients in the winter too? How to save all this in cucumbers?

To do this, try to use cold way pickling cucumbers!

Cold pickling recipe

Composition:

1. Cucumbers - 2 kg
2. Garlic - 3 cloves
3. Blackcurrant leaves - 3 pcs.
4. Cherry Leaves - 3 pcs.
5. Horseradish leaf - 1 pc.
6. Dill - a few twigs
7. Black pepper (dried) - 8 peas
8. Mustard - 1 tsp
9. Salt - 3 tbsp. l (with a slide).

Cooking:

• We choose small cucumbers, preferably small or medium sizes.
• In a sterilized three-liter jar at the bottom we put a sprig of dill, a chopped leaf of horseradish, a clove of garlic, a little black pepper, currant and cherry leaves.
• Well-washed cucumbers should be put in jars as tightly as possible. In the middle of the cucumbers we put another clove of garlic. Put the third clove of garlic on top.
• 3 tbsp. l salt is diluted in slightly warm water (1 l.). Pour cucumbers laid in a jar with this pickle.
• Top with dry mustard.
• Of course, few people prefer to cook one can of cucumbers, so the same is done for other cans. The amount of ingredients is multiplied by cans.
• Jars with ready-made cucumbers are covered with light lids.
• Now the cucumbers should be allowed to stand for about five days. To do this, put them on the windowsill (do not need in a cold place!) And make sure that the brine does not pour out of the cans. This should be the case during fermentation. Therefore, substitute a container under the cans or put rags.
• Turbid brine after 4-5 days should become more transparent. A small precipitate should appear on the cucumbers. Now proceed to the following:
• Preparing lids for seaming cans. On banks with cucumbers we put on special caps with holes. Turn the cans upside down and pour all the muddy water out of it, after shaking the cucumbers in the banks well.
• We fill the lack of water with tap water. We put on a cap with holes, and shaking the contents well, pour out the water. We do this several times until the cucumbers are thoroughly washed out from a cloudy sediment.

• The last time we pour water and make sure that there are no air bubbles between the cucumbers. If they formed, knock on the banks, and they will rise up and burst.
• Now close the banks with lids, roll up for the winter.
• In this recipe, it is important that there is no air in the jar!  Therefore, the lid should fit snugly against the water in the jar!
• Put the cans with cucumbers in a prominent place and watch so that the lids do not swell. If this happened, then there was air left. It will be necessary to remove the cover and correct the defect.
• Jars of cold-prepared cucumbers can be stored not necessarily in the refrigerator, but in any relatively cool place.
• Cucumbers can be opened after 2-3 months. They can be stored in closed banks for up to three years.

The taste of cucumbers prepared in the cold method of salting is obtained as in pickled or lightly salted.  They are crispy, which your children will love too! Be sure to try this recipe! Do not be afraid that you have to tinker with it! You will be satisfied with the results!

Good morning everyone! The hot season of conservation has come. We must have time to prepare an uncountable number of jars of jam and pickles in order to delight ourselves and guests with dainties in the winter. There is a hot and cold salting method. Cold salting of cucumbers for the winter allows you to save more vitamins and get the taste of real pickled cucumbers without vinegar, which are suitable for salads, pickles, saltwort much better than other types of pickling greens.

To make the cucumbers crispy, you must follow a number of rules:

• Ideal will be the use of their own, from the garden. But if there is no such possibility, then when buying, choose specimens with black spikes, pimples and small grains. They should be small in size;
• Pre-soak them in cold water so that they are saturated and when pickled do not absorb the entire brine;
• Salt is preferably used large non-iodized;
• Rinse the jars thoroughly with soda and scald with boiling water or calcine in a microwave or oven;
• When choosing herbs, I do not recommend using currant leaves, as mold may form;
• We take kapron covers. Metal may rust;
• I do not recommend using chlorinated water, preferably from a well or bottled;
• Store ready-made jars in a refrigerator or cellar.

Recipes for pickling cucumbers for the winter

There are many options for salting, but for everyone, ingredients such as;

• Water;
• Salt;
• Cucumbers
• Spice.

I advise you to try several different recipes in order to eventually choose your only, most beloved and delicious.

Cold way to pickle cucumbers in jars for the winter

I usually use small jars for pickles - liter or even less. But when salting in the cold way, I still prefer three-liter jars.

We will need:

• Cucumbers - how much will go into the bank;
• Salt is calculated as follows - 2 tbsp. per liter of water;
• Umbrellas of dill;
• Peeled garlic;
• Horseradish leaves;
• Cherry Leaves
• Black pepper peas.

How to cook?

1. Dissolve the salt in water. For convenience, you can heat a small amount of water and dissolve crystals in it, and then dilute with cold water to a prescription amount;
2. Sediment may remain at the bottom. I do not use it;
3. In a clean and dry jar we put horseradish leaves and dill on the bottom;
4. We lay cucumbers with horseradish and cherry leaves and dill umbrellas;
5. Throw black pepper;
6. Fill with cold brine, cover with gauze and leave in a cool place for several days. I have a summer kitchen, it’s always cool there;
7. Do not forget to place a plate or cup under the jar. During fermentation, water will spill out. This is normal. Make sure that it completely covers the cucumbers, and add salt brine if necessary (at the rate of 1 tablespoon of salt per half liter of water);
8. The fermentation process may take several days. This is directly related to the temperature of the room in which your cucumbers ripen in the bank. If it stands in a cold place, then the process is delayed;
9. Pickle may become cloudy and foam. Do not be afraid - then it will brighten, the foam will disappear;
10. When the fermentation process is over, cover the jar with a capron lid and store in a refrigerator or cellar.

Cold pickling cucumbers with mustard

To obtain a more piquant taste of cucumbers, use mustard, hot pepper or bell pepper. We will cook with dry mustard.

Would need:

• Cucumbers
• Salt 2 tbsp. spoons per liter of water;
• Bay leaf;
• 2 tbsp. tablespoons of dry mustard;
• Horseradish leaves;
• A few peas of black and allspice;
• A pair of dill umbrellas;
• 5 to 6 cloves of garlic.

Cooking:

1. Pre-soak cucumbers for a couple of hours;
2. During this time, prepare cans: rinse with soda, dry in the oven;
3. Put horseradish leaves and garlic in the container at the bottom. Put the fruits mixed with pepper and dill on top. Cover with horseradish leaf;
4. Cook brine using cold water. You can use the option from the previous recipe;
5. Pour into a jar, cover with gauze and place in a cool place for a couple of days. Do not forget to place the container in a cup so that water does not get on the table when it flows out;
6. Then fill the mustard in a jar and leave it on the kitchen table for five to six hours;
7. Drain and boil the brine for 5 - 7 minutes, pour back into the jar, roll up and cool in the inverted state under the cover.

Cold pickling cucumbers with vodka

Intrigued? How is it with vodka? And very simple and very tasty. The main thing is that the husband does not drink the prepared vodka before you prepare everything for salting.
  Go.

We will need:

• Cucumbers
• Umbrella dill;
• Horseradish leaves;
• A few cloves of garlic;
• 6 - 7 pieces of black pepper peas;
• 2 tbsp. l vodka per liter of brine;
• Cherry leaflets;
• Salt - 2 tbsp. spoons without top per liter of water.

How to cook cucumbers with vodka for the winter?

1. We wash the cucumbers well, doused with boiling water, dipped in ice water;
2. Soak in cold water for two to three hours;
3. In a pre-prepared jar on a layer of greens we put the cucumbers mixed with garlic, cherry and horseradish leaves, dill;
4. Prepare the brine - dissolve the salt in cold water, add vodka;
5. Fill this with cucumbers and cover with a nylon cover;
6. Immediately send to storage in the cellar or refrigerator;
7. You can taste it in a week. They are stored without problems, they are crispy and very tasty.

Now you know about my ways of pickling crispy cucumbers for the winter in a cold way. Try and choose your own. Also waiting in the comments for your favorite recipes. Goodbye ... with love ... Svetlana Malysheva

There are many ways to pickle cucumbers. They differ in the proportion and composition of the brine, a set of spices and spices

Crispy pickles are an integral part of our winter menu. They are used as snacks and as an ingredient in many dishes. Therefore, in the piggy bank of a good housewife there is always a couple of proven recipes with which pickling cucumbers for the winter gives a guaranteed result. Let's get to know them to learn from a rewarding experience.

Modern hostesses use in their kitchen more than one prescription for the winter. It is difficult to single out one of them, since completely different approaches to the process can produce the same excellent result - the cucumber will look appetizing, but it will surprise you with its taste and “darkness”.

Canned these fruits, both whole and chopped, with the addition of vinegar and without it, in a hot way and not only. If you choose a recipe without adding vinegar, then this is pickling cucumbers for the winter. Depending on the technology chosen, it can take from three to ten days. Although there are quick ways to make pickles, which you should definitely get acquainted with.

Why are salted crispy cucumbers attractive? They retain their juicy color, which even in the photo can cause appetite and a desire to crunch. In the classic version, you need to ferment the vegetables in a barrel: in this case, they acquire a taste and aroma that can not be confused with anything. However, the culinary specialists have come up with more than one simple recipe for making pickles in ordinary banks, since living in an ordinary apartment there is no place to place a barrel.

Before salting, cucumbers must be soaked in water

The traditional way of making pickles

To prepare cucumbers for the winter that will look very appetizing in the photo, and at the same time have excellent taste, we recommend using the following recipe. It can be considered a classic way of making pickles, since vegetables need to be kept in brine, not canning, for three to four days. But in general, housewives do not have to spend a lot of time on the procurement.

So, first you need to prepare the ingredients:

• intact fresh cucumbers;
• pepper "Spark";
• garlic;
• leaves of herbs and shrubs, spices for flavor to taste;
• 100 g of salt (per 1 three-liter jar).

First you need to soak the cucumbers in cold water for 2-3 hours. Then they are thoroughly washed and cut off the ends. You can lay spices and herbs on the bottom of the cans, choosing them to your liking.

It is traditional to use dill stalks with seeds, horseradish and bay leaf. But you can safely experiment - the company will make cucumbers leaves of cherry and currant, walnut and even bulrush.

Also at the bottom we send a piece of sparkle. If you want to make the appetizer more spicy, then you can put a couple of peppercorns. Do not forget about a few cloves of garlic, which should be cut lengthwise into plates.

Now we put cucumbers in a jar, pour 100 g of salt on them and fill everything with ordinary cold water. It is necessary to tightly close the container and turn over vigorously several times so that the salt is mixed and dissolved. Now you can forget about cucumbers for 2-3 days.

During this time, the pickle in the jar should become cloudy, and the fruits change their color. By the way, you can see that the liquid is getting smaller, as cucumbers eagerly absorb it. If the above changes have occurred in the banks, you can proceed with canning.

You can store cans with pickles in the basement or closet

To begin with, shake the container with pickle and cucumbers again so that everything mixes well. Now carefully pour the liquid into the pan, adding another 150-200 ml of water per each jar. The brine must be boiled, after which they immediately pour cucumbers.

Now you can roll up banks and turn them upside down. In this position, they will stand until completely cooled. It remains to find jars with preservation place - you can store them in the basement or closet. In winter, it will be nice to put cucumbers on the table to show off their culinary abilities. If you want to see how experienced chefs cook pickles, see photos and videos where the process is recorded in detail.

Quick and easy salting for the winter

For preservation in this hot way, you need to take the following components:

• 2 kg of cucumbers;
• 2 tbsp. l salts;
• 1 tbsp. l Sahara;
• 1 tsp vinegar 9%;
• 1 onion head;
• 3-4 cloves of garlic;
• cloves;
• horseradish root;
• allspice;
• horseradish leaves;
• dill;
• currant leaves.

The ingredients are indicated per one three-liter jar. Do not be confused by the vinegar indicated on the list: it is needed so that the quick preservation does not “explode”.  He will not spoil the taste at all, as we add his minimum.

Cooking begins in the same way as the traditional recipe provides - by soaking the fruits. After that, they are washed and cut off the tips. The ingredients can be placed in a sterilized jar. Onion is sent to the onion, cut into four parts, garlic cloves, spices and herbs. We put the cucumbers tightly, pour them with boiling water. After ten minutes, pour the liquid into the pan, add sugar and salt, bring the brine to a boil.

Now pour the liquid into cans. On top of each you need to pour in a teaspoon of vinegar and immediately roll up. We put the banks upside down, wrapping them in a blanket, and after cooling we send them to the pantry. In winter, cucumbers can be served with pride: a delicious preservation will not leave anyone indifferent, and they will awaken the appetite even when looking at the photo.

Cold way: "a la barrel" cucumbers

Even if you do not have the opportunity to keep a barrel of cucumbers at home, we are ready to please you: there is a simple recipe for pickling cucumbers in a cold way, which can be done in an ordinary apartment. Such pickles are cooked quickly, but they need to be stored in a cold place. If you do not have a basement, then you can put a couple of cans just in the refrigerator.

First prepare the ingredients. For 2 kg of cucumbers, you need to take a couple of dill umbrellas, several leaves of blackcurrant and cherry, a clove of garlic and horseradish root. Of spices you need peppercorns, salt - 75 g. Additionally, vodka is included in the recipe, which acts as a preservative. We take water 1.5 liters per 3-liter jar.

No festive feast can do without crispy and fragrant pickles

Washed fresh fruits are poured with boiling water, then soaked for a couple of hours in cold water. After that, the vegetables remained in a jar, adding spices and herbs between the layers of cucumbers. Now fill it with cold brine, pouring 2 tbsp into each jar. l vodka, and close with plastic lids. In a couple of days, the cucumbers will reach their condition, and you can store them as long as this excellent snack from cucumbers is enough - as a rule, homemade people “condemn” it very quickly.

If you still have any questions, you can look at the video process of making pickles and get to work.

The harvesting made in this way for the winter in the photo will look very beautiful - the vegetables remain green, as if freshly picked.

At the same time, they acquire a pleasant taste and aroma, awakening a brutal appetite.