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

Correct cucumbers

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

Cucumbers no longer than 15 cm long, freshly picked from the garden, are ideal for blanks. If you bought cucumbers on the market, soak them in a pot of cold water: they will acquire the elasticity they lost, and at the same time get rid of excess nitrates (you don’t know in what conditions these cucumbers grew). And pick cucumbers of approximately the same size for pickling. Such cucumbers will be salted evenly, and they will look much prettier in a jar.

Cucumbers for blanks should be beautiful. All hooked, yellowed for the time being, cucumbers with skin defects should be discarded without regret. And be sure to make sure that the cucumbers are not bitter, otherwise you will be in for big disappointments.

The right brine

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 jar may explode, and the cucumbers will turn sour.

Take only coarse rock salt for pickling cucumbers. Neither iodized nor finely ground "Extra" salt is suitable for salting. For cucumbers that are supposed to be stored in a cold cellar, the brine recipe is somewhat different from the brine recipe, which is poured over cucumbers intended for storage in an apartment.

Many believe that the more garlic, pepper, dill, horseradish, cherry leaves and oak bark are put in the brine, the better. To be honest, this is far from true. All additives increase the risk of getting fermented brine and, as a result, rotten cucumbers and exploding cans. Be especially careful when adding the garlic. Put it in minimal quantities, if you really can’t imagine brine without garlic. And be sure to thoroughly wash both cucumbers and everything that you plan to put in jars with them.

Procedure

So, cucumbers, dill, horseradish and other ingredients are well washed, jars, lids and a seamer are prepared, there is a small saucepan for sterilizing lids and rubber bands for them, and a large saucepan for brine, as well as a kettle of boiling water (or microwave) for sterilization of jars. A few tablets of aspirin will not hurt either - only Russian, not flavored and effervescent, but the simplest. Those who are frightened by horror stories about the transformation of aspirin in jars into "phenolic compounds" will be interested to know that aspirin itself is a phenolic compound. And, 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 problems with the pancreas, then you can safely replace it with vinegar.

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

If there is no cellar, and it is supposed to store cucumbers at home, the brine is made more concentrated: 1.5-2 tablespoons of salt per liter of water. At the same time, simple boiling water is poured into jars filled with cucumbers and other ingredients 2-3 times 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 (on a three-liter jar already filled with brine - a teaspoon of essence). But this already turns out to be more likely not a pickle, but a 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 salting - different recipes, so different tastes and ease of cooking also differ. And today we are going to talk about what is pickled cucumbers for the winter, or rather we will describe one very simple recipe that we ourselves use.

Pickling cucumbers for the winter

pickled cucumbers in a jar

This recipe was shared with us by my grandfather, who always salts these cucumbers in barrels. Maybe that's why he always makes them so crispy, tasty, not oversalted, and the brine is something. Of course, we ourselves do not salt in barrels, but we were able to transfer this recipe to smaller volumes - jars. And different sizes, here everyone decides for himself.

In general, myself the pickling process is very similar to fermenting cabbage. At first, I didn’t even understand, they say, why pickle cucumbers, we salt them. But everything turned out to be fine, as it should be. The advantages of our recipe are as follows (of course, not our recipe, many people use it, but not all 🙂):

• 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.
• Banks do not need to be steamed or boiled.
• Such cucumbers are stored for a long time.
• You can't oversalt 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 is never a lot of greens, but see for yourself, we salt the cucumbers and not the greens.

For salting we need:

1. cucumbers;
2. Hot pepper (mostly green, who loves it hotter, red);
3. Garlic;
4. Horseradish leaves, can be with roots;
5. Dill with umbrellas;
6. Celery;
7. Currant leaves (for an amateur, you can do without currants);
8. Salt.

Pickling cucumbers for the winter starts with washing the cucumbers themselves. If you buy cucumbers, even if you picked your own, but picked them a couple of days ago, then cucumbers soak in water for about 3-4 hours enough. After that we select cucumbers by size. We roll the smallest ones into 0.5 and 1 liter. We roll large ones into 3 liter jars. It is very convenient and depending on what you set on the table and how many guests there will be, we get these or those jars.

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

You also need to dissolve the salt in advance. Necessary for 10 liters of water (plain tap water) dissolve 1 kg of salt. It is convenient to do this in a bucket, then pour it into ladles. But salt must be well dissolved in water. The salt itself should not be iodized, large. Only after that we proceed to the next steps.

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

cut all the greens and ingredients

Now preparing banks. We will wash them well, but there is no need to boil or steam them.

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, dill, and one clove of garlic, celery in a jar. If you use currants, then 1 leaf.

lays down a small handful of all ingredients

Now put cucumbers on top, the denser the better. From above, sprinkle a little with garlic, dill, horseradish, celery. And so we put all the jars.

put cucumbers and more greens on top

Now pour our salty water up to the neck and cover with a temporary lid. We use regular plastic lids. And we remove the jars to any place, but not in the sun, to a dark place where cucumbers will roam for 3-4 days.

We put a rag under the cucumbers or if there are not many cans, then plates. Because we have banks will roam, water will flow out and gases will come out. By the way, in the heat, the jars begin to ferment faster, in a cool place it is slower. So somewhere around 3 days is needed, somewhere around 4 days for fermentation. And don't worry, the brine will get cloudy, the lids can fly up, it's all normal. But this is not all pickling cucumbers for the winter, let's move on.

cucumbers ferment and the brine has darkened, this is normal

Now it's been 3-4 days you need to roll up the banks for the winter. This is done as usual with metal lids using a rolling machine.

But first, brine must be drained. Just take it, pour it into the sink and then we wash. Open the faucet, pour clean water, drain. Then pour again and pour again. We do this 5 times, maybe more. Sometimes a white coating remains on the cucumbers after fermentation, you should try to rinse it. Wherein no need to take anything out of the bank.

We wash 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 cucumbers sagged 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 tight tap water, cold, up to the very neck so that some water pours out directly, and you roll it up specifically with a typewriter. The lid also does not need to be boiled or heated, it is enough to keep it clean.

now roll up jars

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

So the pickling of cucumbers for the winter is over, now you can put the jars in a cool place for the whole winter. But at first it is worth watching the jars, because some lids may bulge. If it's swollen, no big deal. Remove the lid, add water and roll again.

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

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

August is in the yard - it's time, it's time to turn fresh cucumbers into crispy salted and pickled ones! What is needed for that? A bucket of fresh strong greens, a bunch of summer-smelling greens, a few glass jars and a desire to strike everyone on the spot with their skill. It remains to remember a few processing secrets and you can roll up your sleeves!

Salty, green, spicy and crunchy

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

Rules for choosing cucumbers for pickling

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

• Grade: Of the best "pickling" cucumbers, the most famous varieties are "Nezhinsky", "Muromsky", "Competitor" and "Favorite". No less favorite varieties are "Era", "Nezhinka", "Etap" 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 salting: Pickling, Khabar, Parisian Gherkin, Merry Fellows, German, Liliput, Courage F1, Nightingale F1, Semcross F1 " and others.
• Size: short-fruited cucumbers are most preferred, 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 before they are fully ripe.
• Peel: pickling cucumbers are distinguished by a tuberous (not smooth) peel, which should be quite thick (so that the nail pierces it with effort). The spines on the tubercles are black and prickly.
• Degree of freshness: hard fresh cucumbers are used for salting - those that have lain down and lost their elasticity and in salting will be less tasty. The peel should be cool to the touch (warm fruit - stale or overripe).
• Color: the younger the cucumber, the juicier the greens. You need to choose fruits that are green, without a hint of yellowness. Yellowness indicates that the fruit is overripe, and its peel and seeds are already hard.
• Taste: bitter cucumbers do not lose their bitterness even in pickling, so it is advisable not to use them at all for winter preparations.

Properly selected cucumbers are already 50% success. At a minimum, they will be crispy and elastic.

What is the secret of delicious pickles

There are dozens, if not hundreds, of cucumber pickling recipes, 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 leaf and garlic give an infinite number of completely different salty crunchy magic on our holiday tables.

Cucumbers "Salted Crispy"

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

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

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

pickles

3. Measure the amount of water for the brine, pour it into a jar of water “to the eyeballs” and pour it into the pan. Pour salt there 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 to ferment.
5. Then, if there is a basement, just close it with tight plastic covers and leave it like this for the winter. If not, then drain the brine, boil, re-fill the cucumbers with boiling brine and roll up with tin lids.

Boil or not boil the brine, change or not greens after fermentation, whether to add mustard powder or hot pepper - these are the family secrets of every housewife. In the following video, Lyubov Kryuk shares her recipe for cold pickling of cucumbers:

In secret around the world

• it has been noticed that the most delicious cucumbers will be obtained if they are poured with brine 5-6 days before the new moon, so that by the new moon they have already been rolled up or lowered into the cellar;
• if, in addition to horseradish leaves, put a few thin slices of horseradish root on the top layer of cucumbers, the cucumbers will not grow moldy;
• if you plan to pickle cucumbers in a barrel, before salting it is good to boil the barrel with well water with dill, thyme and other fragrant herbs;
• 1-2 tablespoons of mustard powder (or a pinch of mustard seeds) will give pickles a sharp taste and prevent excessive fermentation;
• so that the jar of cucumbers does not “explode”, it is advised to pour 2 tbsp into the brine. spoons of vodka or 1 tbsp. a spoonful of alcohol.

Marinated, spicy and aromatic

The most indisputable advantages of pickling cucumbers are the simplicity of the process itself, a high guarantee of the safety of seamings and an excellent result - delicious cucumbers that can be used as garnishes, added to salads or eaten 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 secret is in the marinade

Almost all recipes are based on the same basis - marinade filling, or marinade. It is a sweet and sour mixture dissolved in water:

• salt;
• Sahara;
• vinegar (or other food acid, such as citric acid);
• spices and spices (black peppercorns, allspice, bay leaf, clove flower buds, garlic and others).

Depending on how many spicy vegetables and herbs are put in the jar, cucumbers will be more or less spicy, spicy, sour and flavorful in different ways.

marinade 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: with this method, boiling water or marinade is poured into a jar with stacked cucumbers and spices to warm the contents for 3-5 minutes with a multiplicity of 2 to 3 times. Vinegar is added to the last filling and the jar is rolled up;
• cold way: with this method, the marinade is poured cold and the jars are rolled up without heating;
• with sterilization: with this method, jars with completely filled contents are sterilized.

All methods are good in their own way. Our hostesses have already shared their recipes, which we bring to your attention.

You can pickle cucumbers in different ways - hot, cold, in buckets, jars, barrels. But if we compare, then, perhaps, pickled cucumbers in a cold way are the most delicious.

They can be used to make vinaigrette, added to pickle, various other dishes, and also eaten with boiled or fried potatoes.

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

But you can still make a couple of cans. They will definitely fit in the fridge. So, how to make this yummy called pickles in a cold way in jars for the winter?

Basic Recipe

What will be needed for salting:

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

How to cook pickled cucumbers in a cold way 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 the oven for 15 minutes at a temperature of 100-120 degrees;
3. Cucumbers should be fresh, not sluggish. They should be thoroughly washed from dirt;
   
4. Next, the cucumbers are poured over with hot water and left in cold water for 2-3 hours. First you need to cut the ends on both sides;
   
5. Peel the garlic cloves on the skins;
6. We wash the horseradish root and peel it off. Cut the horseradish into several pieces;
7. Horseradish leaves, cherries and dill are thoroughly rinsed;
8. At the bottom of the jars we put horseradish and cherry leaves, garlic cloves, a couple of pieces of horseradish root and dill sprigs;
   
9. After that, we begin to lay vegetables in jars. We put them tightly so that there is no space between them. About 5 cm should remain to the neck of the jar;
   
10. Between the cucumbers lay out the remaining leaves and dill;
11. Pour water into a saucepan, put on fire to warm up;
12. Pour salt, granulated sugar into the heated 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 jars tightly with plastic lids and remove them to cool under a warm fur coat;
    
15. After cooling, cucumbers can already be served;
16. You can store these pickles in the refrigerator in a jar.
    

Delicious cold cut vodka pickles

What ingredients are needed 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 dill umbrellas;
• 5 pieces of currant leaves;
• 5 cherry leaves;
• 4-5 garlic cloves;
• 2-3 leaves 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 off all the dirt and dust;
2. Then we pour over the vegetables with hot water, remove the tips from both sides, put them soaked in cold water for 2-3 hours;
3. Jars for salting should be thoroughly washed, cleaned with baking soda and poured over with hot water;
4. Peel the garlic cloves;
5. We wash the horseradish root, peel off the whole skin from it and cut it into several pieces;
6. Rinse the leaves and dill greens thoroughly;
7. At the bottom of the jars we lay out a few leaves of currants, cherries, horseradish, garlic cloves, pieces of horseradish, allspice peas;
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. The 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 nylon lids into hot water for 3 minutes and immediately close the jars with them;
13. We leave the jars to stand at room temperature for 3 days;
14. After that, we remove the jars in the basement or cellar for 2 months. After this period, the cucumbers will be ready to eat. And although they were prepared in jars, they will taste like barrel cucumbers.

Pickled cucumbers with cold mustard

What will we prepare:

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

Let's 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 poured over with hot water, cut off at the ends of the ass and left to soak in cold water for 5-6 hours;
3. You can pickle 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 salted in a glass jar. You can use a large capacity, if it is. The container must first be washed and poured over with boiling water;
4. All leaves, dill umbrellas are thoroughly rinsed;
5. Peel the horseradish root and garlic. Horseradish root cut into small pieces;
6. Then put leaves, dill greens, garlic, horseradish root on the bottom of the jar and put cucumbers on top. Put the greens on top of the cucumbers again, then cucumbers again. At the end we lay out dill umbrellas;
7. Mustard can be poured into the bottom of the jar, or it can be placed in a gauze bag 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 lids, put them in the refrigerator for storage.

Quick Recipe

What you need for quick salting:

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

Recipe for pickled cucumbers in a cold way in haste:

1. For cooking, you will need an enamelled container or a plastic bag;
2. Cucumbers must be thoroughly washed from dirt. It is advisable to remove the skin from them, due to this they will turn out tender;
3. After that, vegetables can be cut into medium slices, so they will pickle faster;
4. Rinse the dill and chop into small pieces;
5. We clean the garlic from the skin and cut it into thin slices;
6. After that, mix the cucumbers with dill, garlic;
7. Add salt and vinegar to all ingredients. We mix everything;
8. Add vegetable oil. Optionally, you can season with spices - coriander, paprika, a mixture of allspice;
9. The container with all components should be placed in the refrigerator;
10. After 15 minutes, cucumbers can be served on the table.

• Be sure to soak the cucumbers for 3-4 hours before pickling. Due to this, they will become denser and after salting they will be crispy;
• For salting, it is better to use medium-sized fruits, no more than 15 cm long;
• To give an unusual taste and aroma, along 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 making salads.

You can eat pickled cucumbers 2-3 months after pickling.

Cold pickled cucumbers for the winter will be a wonderful treat on the table and an addition to any main dishes.

It is not at all necessary to salt them in a barrel, they are no worse in glass jars or enamelware.

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

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.