For many years, cucumbers have been a good addition to any meal. The only pity is that they quickly keep up and leave just as quickly. But the hostesses have adapted to this feature. They harvest cucumbers for future use. Previously, this vegetable was salted in barrels and stored in cellars and glaciers. However, with the advent of glass containers, changes were made to the conservation of cucumbers - they began to be harvested for future use in jars.

Most often they are pickled with vinegar. But, unfortunately, not everyone can eat sour pickled cucumbers. This is where salting comes to the rescue. Pickled cucumbers in cans have little difference in taste from barreled cucumbers. But so that the products, so diligently collected and prepared for the winter, do not disappear, you need to know some of the features of this type of harvesting.

The subtleties of cooking

• The best varieties for salting are Vyaznikovskiy, Nezhinskiy, Dolzhik, Borshagovskiy, Ryabchik. Cucumbers for harvesting for future use should be grown in the open field. Do not salt greenhouse cucumbers, as they are watery and tasteless.
• To get the highest quality products, you need to use young cucumbers. The smallest are pickles - greenery 3-5 cm long. Then there are gherkins - cucumbers no more than 7 cm long. The optimal size of cucumbers for pickling is up to 12 cm long. You can also pickle fruits of a larger size, but in this case they will take up a lot of space in the jar, and it is not customary to cut them into transverse parts in salting. Large cucumbers can be left to marinate.
• Cucumbers do not have a pronounced taste or aroma. Therefore, they are salted along with herbs and aromatic spices. Each housewife chooses a bouquet of herbs individually, taking into account the taste preferences of her family. But there are popular herbs and spices that are most commonly used in salting. These are dill, garlic, hot red pepper, peppercorns, horseradish, tarragon, savory, coriander, celery, parsley.
• Cucumbers are salted together with cherry, oak, black currant leaves. The leaves of these plants contain tannins, due to which pickles remain firm and crispy.
• Sometimes for accelerated fermentation, 1-2% sugar is added to the brine. It is put in the event that large or slightly wilted cucumbers are salted.
• The quality of the final product also depends on the salt. If the salt is bad, then it will not completely dissolve in the brine and will fall out as a sediment, and a mold-like plaque will appear on the vegetables.
• Usually, a 6-7 percent brine is used for salting small cucumbers. But if you have to salt larger specimens, the amount of salt is increased to 8-9%.

Lactic acid fermentation of cucumbers

Lactic acid fermentation is a mandatory process for salting. It runs best at a temperature of 20-22 °. At this time, various kinds of bacteria multiply, and putrefactive ones too, but lactic acid prevails. This is celebrated on about the fifth day. You can see that the brine becomes more, and the weight of the cucumbers decreases. The fact is that during this period, the juice from them goes into the brine.

Then comes the second salting phase. Cucumber jars are taken out to a cool place, where lactic acid bacteria continue to vigorously release lactic acid for 15-20 days. Together with the brine, it penetrates the fruits, due to which they begin to gain weight again and become denser.

Then comes the third phase: fermentation almost stops. The cucumbers continue to absorb the saline solution. At the end of this period, they become usable.

Canned pickles recipes

Salting in cans is very convenient, because it is not required to store specially equipped rooms with a low temperature, which are needed for pickled cucumbers in barrels.

Cucumbers in jars are salted in two ways. In the first version, these vegetables are first salted in any container (barrel, saucepan, bucket) according to your favorite recipe, then transferred to jars, filled with the same brine, but filtered, and covered with lids. When sealed, they are pre-pasteurized.

In the second version, cucumbers are salted immediately in jars.

Pickled cucumbers in jars: recipe one

• fresh cucumbers - 1.6-1.8 kg;
• salt - 70 g per 1 liter of water;
• dill - 40 g;
• garlic - 8 cloves;
• hot red pepper in pods - 5 g;
• parsley, celery - to taste;
• horseradish (root) - 5 g.

Cooking method

• Prepare the brine first. To do this, dissolve all the salt in a little hot water and then combine with the rest of the water. Let the brine cool and settle. Then filter through several layers of cheesecloth.
• Sort the cucumbers by size. Set aside crooked, overripe or oversized fruits.
• Soak the cucumbers in a bowl of cold water for 5-8 hours. This will help restore freshness and juiciness to them. In addition, such cucumbers, when salted, remain dense and there are no voids in them.
• Cut off the ends where dirt can collect. It is also believed that it is there that most nitrates. Wash the fruits thoroughly.
• Place the cucumbers upright in clean jars. Fill with brine. Close the lids. Leave at room temperature for 3-4 days.
• When lactic acid fermentation begins, pour the brine from the cans into a saucepan and boil.
• Rinse the cucumbers.
• Wash greens, peeled garlic, whole pepper pods.
• Place the cucumbers upright in the jar, shifting the spices. Pour in hot brine.
• Place the jars in a wide-bottomed saucepan, cover with lids. Pour hot water into the bowl up to the hangers of the jars. Pasteurize for 15 minutes at 90 °.
• Remove the cans from the water and immediately seal it tightly.
• Cool upside down.

Pickled cucumbers in jars: the second recipe

Ingredients (for one three-liter can):

• fresh cucumbers - 1.6-1.8 kg;
• horseradish - 1 sheet;
• dill umbrellas - 3 pcs.;
• garlic - 1 head;
• black currant leaves - 5 pcs.;
• cherry leaves - 2 pcs.;
• salt - 100 g;
• water.

Cooking method

• Sort out the cucumbers. Soak in cold water for several hours. Wash. Cut off the ends.
• Fold vertically into clean jars while adding washed greens.
• Add salt. Fill with cold water. Cover the jars with gauze and leave in a warm place for 3-4 days. In order for the salt to dissolve well, periodically turn the jar upside down, having previously closed it with a lid. Don't worry about the cucumbers being too salty: they will take as much salt as needed.
• When lactic acid fermentation begins, drain the brine: you will no longer need it.
• Pour clean water into a jar of cucumbers and pour immediately.
• Refill with cold water. Close the jar with a tight-fitting nylon cap. Place the jars in a dry, dark, cool place.

Pickled cucumbers in jars: third recipe

Ingredients:

• fresh cucumbers - 1.6-1.8 kg;
• dill (greens) - 50 g;
• garlic - 6 g;
• ground red pepper - 1.5 g;
• horseradish (root) - 6 g;
• black currant leaves - 10-15 pcs.;
• tarragon leaves - 6 pcs.;
• salt - 70 g per 1 liter of water.

Cooking method

• Prepare the brine by boiling water and salt. Cool and then strain it through a few layers of cheesecloth. Let stand.
• Sort fresh cucumbers, leaving only small and medium ones (no more than 11 cm long).
• Soak the fruit for several hours in cold water. Wash. Cut off the ends.
• Wash greens and garlic well in cold water.
• Place the cucumbers with the spices in a jar.
• Pour the prepared and settled brine. Close the lid. Place in a warm place for 12 days to ferment.
• Then add the brine to the top of the jar.
• Pasteurize for 15 minutes at 90 °. Seal tightly.

Pickled cucumbers in a jar - spicy, spicy, pre-salted in another container

Ingredients (for one three-liter can):

• fresh cucumbers - 1.6-1.8 kg;
• dill (greens) - 40 g;
• dill seeds - 1.5-2 g;
• horseradish (root) - 5 g;
• ramson (wild garlic) - 1 stalk;
• bitter paprika - 2 g;
• salt - 60-80 g per 1 liter of water.

Cooking method
Stage one:

• Sort the cucumbers. Soak in cold water for 5-6 hours.
• Wash thoroughly. Cut off the ends.
• Prepare the brine. To do this, pour salt and water into a saucepan. Boil. Refrigerate. Strain through several layers of cheesecloth.
• Wash the herbs, peppers, and peeled horseradish.
• Place the cucumbers in a saucepan or barrel, shifting them with spices. Fill with brine. Put a circle, and oppression on it.
• Leave the container in a warm place for 4-5 days for lactic acid fermentation. When fermentation stops, remove any film, foam or mold from the brine surface. Top up with fresh brine. Remove to a cool place to salt the cucumbers. But at the same time, be sure to remove the mold daily, wash the circle with oppression.

Stage two:

• Remove the pickled cucumbers from the brine, rinse well in cold water.
• Place in clean 3 liter jars.
• Strain the brine in which the cucumbers were salted through a cloth. Pour over the cucumbers. Cover the jars with sterile lids.
• Place jars of cucumbers in a wide container (basin), pour water up to the shoulders of the jars and place on the stove. To prevent the jars from cracking, place a wooden circle or soft cloth on the bottom of the dish. Bring to a boil. Time from now on, and sterilize the cucumbers for 25 minutes.
• Seal the jars. Refrigerate.

Note to the hostess

Cucumber pickle after lactic acid fermentation is usually cloudy. During sterilization, the microorganisms that caused this fermentation die. During storage of cucumbers, all the dregs settle to the bottom and the brine becomes transparent. If you shake a jar of cucumbers, the brine will become cloudy again. Sediment does not affect product quality.

You can canned cucumbers without your pickle. In this case, you need to prepare a new one. To do this, take 30 g of salt, add 7-8 g of citric acid and dilute them in 1 liter of water. Cool the brine, let it stand, then strain.

Pre-salted cucumbers in another container can be prepared according to any recipe. Only the composition of the spices changes, thanks to which the cucumbers turn out to be hot, garlic or spicy. The amount of salt remains the same.

Pickled cucumbers with simple salting are distinguished by simplicity of taste and ease of preparation. Simple pickles have a rich, sour-salty taste, which makes them indispensable for cooking such dishes as hodgepodge or pickle. And in general, for me personally, I like the taste of simple pickled cucumbers much more than pickled ones. However, they also have their drawbacks - cucumbers salted with a simple salting are not as crispy and cannot be stored for years, like those that are thoroughly pickled, even without sterilization (I wrote a recipe for preparing such cucumbers). The deadline for storage is until next spring, that is, about six months. Therefore, it does not make sense to procure too many of them, but jars 3 - 4 must be made.

Cucumbers as a simple ambassador for the winter

In the previous article, I wrote about how to make delicious and crunchy ones, and at the end of the article I mentioned that they can even be left for the winter. So, it is this recipe that allows you to make such a winter blank. Just before salting, salted cucumbers will need to be rinsed with clean cold water.

Fresh cucumbers are also suitable for this recipe, the only thing to consider in this case is the amount of salt, it will take twice as much.

Ingredients:

• lightly salted or fresh cucumbers,
• fresh dill with twigs,
• bay leaf,
• onions and garlic (if the cucumbers are fresh).

Step 1. First, we need to cook the marinade. Dissolve salt in clean water. For lightly salted cucumbers, pour 1 tablespoon of salt into 1 liter of water. If the cucumbers are fresh, then take 2 tablespoons per 1 liter, you can even with a tubercle. Also add 10-15 black peppercorns and a couple of bay leaves to the marinade. Bring to a boil and leave to cool.

Step 2. Put cucumbers in clean jars and cover with warm marinade. On top of them, you can put small sprigs of dill. If the cucumbers were fresh, then you can also put onions and garlic.

Step 3. Finally, close the jars with ordinary nylon lids and put them in a cool place, where they will be stored all winter. That's all, enjoyable 🙂

2017-05-01

Hello my dear readers! Do you think it is too early to give recipes for winter preparations in April? I think not. After all, "an egg is dear on Christ's day" and by the beginning of the season you will have already picked up the necessary recipes without haste. Today I will tell you how to cook crispy pickles in jars for the winter. Yes, so that they taste like everyone's favorite barrel.

For many years I have been planting a couple of beds of cucumbers so that in the summer I can eat salad and prepare crispy pickles in liter and three-liter jars for the winter. I plant salad and pickled cucumbers specially. I already told you - read it without fail so that there are no disappointments and misunderstandings. All my recipes are based on the best pickling cucumbers.

Throughout my "married" life, I collected various recipes and technologies for cooking pickled cucumbers. Almost all recipes yield crispy, delicious cucumbers. Some we eat even in summer - we love young potatoes with pickles, and some we roll for the winter.

What a winter without pickles, a combined meat hodgepodge and the legendary New Year's Olivier? Crispy pickles are absolutely necessary for the preparation of all these primordially Russian dishes (although we take them in the absence of). And how good is the braised pork with pickles! Be sure to cook it sometime.

On a note

Cucumbers can be soaked in cold water for several hours before pickling.

Crispy pickled cucumbers for the winter in jars - the best recipes

Crispy pickled cucumbers in jars filled with clean water for the winter

Ingredients

• Fresh, freshly picked cucumbers.
• A brine prepared at the rate of 133 g of salt per 1 liter of well, filtered, spring, artesian or any other good water.

Cooking technology

1. Wash the Zelentsy with a brush to remove the black thorns.
2. Pour cold brine so that it covers the cucumbers. They don't need to be put in a jar - they can be salted in a tall saucepan.
3. We give cucumbers 4-5 days "to think" at a temperature of 21-22 ° С. During this time, they will be "salted" and become transparent inside.
4. Put spices in clean sterilized containers. For a liter will go 2 cloves of garlic, 1 "lavrushka" umbrella of dill, 2 cherry leaves, 2 black currant leaves, an oak leaf, a quarter of a horseradish leaf or horseradish root half a little finger, 3-5 black peppercorns, a slice of hot peppers.

   On a note

   To prevent pickles from being hollow inside, put a leaf of grapes in the jars

5. Place pickles in jars. In a three-liter: the first, second rows - vertically, the third (if possible) can be girizontally.
6. Pour prepared (filtered, settled) or spring (well, artesian) water without salt to the top. We close it with plastic lids, send it to the cellar or cold storage room. Cucumbers will be ready after 21 days.

   On a note

   Unfortunately, only cellar owners can afford to pickle cucumbers for the winter according to this recipe. Pickled cucumbers are crispy and remain so until next season.

Cold salting in cans with vodka for the winter

Ingredients

• Cucumbers in the amount that you have, fresh, strong, suitable for pickling.
• Brine at the rate of 2 tablespoons of salt with a slide (best of all gray stone) per 1 liter of clean water.
• Spices and herbs - as in the above recipe. The set can be supplemented with celery stalks, tarragon greens, thyme - it's up to your taste.
• 1.5-2 tablespoons of vodka (for a 1 liter can).

How to cook

1. If you are sure of the excellent quality of the water, then it should not be boiled. Dissolve salt in water.
2. Wash cucumbers, dry. We send spices and herbs to the bottom of the container (dry and clean). We put cucumbers very tightly. I usually hold the jar at an angle - this is more convenient and the installed cucumbers do not fall.
3. Pour into each brine almost to the top, pour vodka (in liter - 1.5-2 tablespoons, in three-liter - 4.5-6 tablespoons). At this moment, it is better to remove the faint-hearted men "from the battlefield."
4. We close the jars with plastic lids (or twist-off lids), send them to the cellar for a month. For the winter, it is worth doing only to the owners of cellars and extensive cold storage rooms and non-freezing dimensionless loggias.

Pickled cucumbers with subsequent canning for the winter

Ingredients

• Fresh cucumbers of medium size, with underdeveloped seeds.
• Filling: for 1 liter of clean water 2 tablespoons of salt without a slide.
• Spices and herbs as in the above recipes.

Cold salted for the winter

Hot salted for the winter

1. The brine is immediately poured into a boiling form. Leave the cucumbers warm for two days.
2. After the required time has passed, we drain the brine, then proceed as in the previous recipe.

   On a note

   Cucumbers, opened in winter, taste like lightly salted, as if they were salted three or four days ago

Salted for the winter with sterilization

Crispy salty for the winter according to the unusual recipe of my Hungarian kuma

1. Pouring: a tablespoon of salt per liter of water. Spices per one liter jar: 1 bay leaf, 2-3 cherry and currant leaves, 1 young grape leaf, a large pod of hot pepper, a piece of horseradish root, the size of a little finger, 5-7 peas of black pepper, 1 leaf of oak, 2 a clove of garlic, an umbrella of dill.
2. Put herbs and spices on the bottom. Place the fruits, pour hot (70-80 ° C) brine, put a piece of black bread on top or just a crust of black bread.
3. Leave to ferment at room temperature. We try, if we like the taste of cucumbers, then we interrupt the fermentation process.
4. Drain the brine, wash the fruits, discard the "waste" spices and herbs. Wash cans with hot water, put 1 tablespoon of ordinary white flour, fresh herbs and spices, cucumbers on the bottom of a liter jar, fill with boiling brine, pour a tablespoon of vodka, a tablespoon of 9% vinegar, roll up with sterile lids.
5. We store pickles in a cool pantry, open for Christmas (in this case, December 25).

Salted crispy cucumbers for the winter in a filtrate filling

Ingredients for making fermented cucumber filtrate

• Discarded cucumbers (large, overripe, with any defects).
• 10 g of salt for each liter of slurry obtained from discarded fruits.

How to prepare filtrate

1. We wash the fruits, grind them with a meat grinder, blender, combine.
2. We measure the volume of the resulting pulp, add salt from the above calculation (10 g for each liter of mass).
3. We leave the slurry for a day or two in the kitchen.
4. Squeeze the juice through cheesecloth.

How to salt with filtrate

Comment

Cold and hot pickled cucumbers, drenched in this delicious liquid, are delicious.

I suggest using the following salting recipe followed by pickling:

1. Salt cucumbers in any way.
2. We drain the liquid, rinse the cucumbers with hot water, put a set of herbs and spices in three-liter jars, put the fruits, pour 10 ml of 9% table vinegar, put 5 g of salt, 3 g of sugar.
3. Bring the drained liquid to a boil, fill the cans, put them on sterilization in water heated to 50-60 ° C.
4. Sterilize for 12 minutes, close with sterile lids, cool as quickly as possible. You can store it at room temperature.

   Observe cleanliness when making pickles and not a single can will "explode".

My dear readers! If you decide to pickle cucumbers for the winter according to any recipe I have presented, then I am ready to answer all your questions about the cooking technology. I will answer everyone!

Crispy and delicious pickles for the winter! Today is May 1 - cucumbers are planted on this day in Transcarpathia, thus marking the Day of International Workers' Solidarity. And I would like to say the old, but so relevant today slogan for everyone: "Peace! Labor! May!"

Until next time, my dear readers! I will be immensely grateful for your comments and article re-posts on social networks.
Always yours Irina.
For a completely unromantic article, I want to present you with a romantic, beautiful and tragic video. 45 years ago the legendary film of the great Franco Zeffirelli "Romeo and Juliet" with the magic music of Nino Rota was released. It seemed to me that the best could no longer be removed and written. The new film is beautiful, and Eternal Love exists, believe ...
Abel Korzeniowski - Romeo and Juliet - Eternal Love

Hello, my dear subscribers!

How glad to see you again as a guest. Today I want to go straight to the topic of the article, show the recipes for pickles. But so that you get them not only very tasty, but also crispy. We will prepare quickly and easily such blanks in jars, right at home. And take a sample in winter or spring. As necessary).

After all, such savory gherkins are a great snack for any upcoming holidays that await us in the near future. They can be made or super-duper. Therefore, I think that they should always be in your pantry or cellar. So that they can come to the rescue and help out at any time. How do you think?

Various seasonings and spices are used for this salty delicacy; without them, the preparation will not be interesting and not so fragrant in taste. But, nevertheless, the main thing is to take not flabby and not spoiled cucumbers, because the result will completely depend on them and on what technology you use to cook them. You also need to do everything with a soul and a good mood.

I also recommend choosing only the smallest and not edible varieties of cucumbers, but picking pickles. There are many nuances, this article will help you figure it out with step-by-step recommendations and instructions. Therefore, as they say on TV, do not switch. Run to choose the recipe you like and cook for health.

As you know, the classic recipe involves adding any vinegar essence to such a blank, or you can close it altogether without it. In this first version, I propose to cheat and add lemon instead of vinegar. What is most interesting, cucumbers prepared in this way also turn out to be crunchy and very tasty. And most importantly, they do not harm health.

Also, for safety, you can perform three or two brine fillings. You don’t understand what I’m talking about, it’s not difficult to understand. Along the way, friends will figure it out.

It is due to this feature that you can easily store such gherkins right in your apartment, cool, isn't it ?!

You know why such preservation is convenient, because it is also without additional sterilization with ready-made blanks. Agree, it's convenient. It is with this technology that our great-grandmothers and mothers cook and cook. Take a notebook and take notes. Or add this page to your bookmarks.

Honestly, this method is also good because the cucumbers turn out to be slightly vigorous, personally we just adore such, it turns out super.

We will calculate the ingredients for 2 liters of marinade, you must admit it is convenient, because then you can close at least one liter or two to three liter cans.

I'll make a reservation right away that below this recipe another one will be given, which is the simplest and most delicious, for novice housewives I recommend taking it first.

We need:

for a 3 liter jar:

• cucumbers
• water - 2 l
• dill sprigs with umbrellas - 2-3 pcs.
• bay leaf - 2-3 pcs.
• fresh garlic - 1 head
• mustard seed - 1 tsp
• allspice - 8 peas
• a mixture of peppers (black and white peas) - 1 tsp
• salt - 2 tablespoons
• granulated sugar - 2 tbsp
• citric acid - 1 tsp for each 3-liter can

Stages:

1. Just wash the plucked green fruits in cold water and it is even possible for them to swim in it for an hour. If the cucumbers were picked long ago, for example, yesterday, it is better to soak them in cold liquid for a couple of hours (2-3 hours) so that they restore their water balance.

Remove the husks from the garlic and cut each clove in half.

2. Now put all the spices and herbs on the list in a sterilized jar. That is, dill umbrellas, peeled garlic cloves, bay leaf, mustard seed and peppercorns.

Heat the water in a saucepan and as soon as it boils, pour the blanks along the edges. Cover and wait 15 minutes. Drain the liquid back into the pot and measure the amount. You should get about 1 liter. If it turns out less, add more ordinary water, that is, increase to 2 liters, so that it is convenient to put the ingredients on the list. Add salt and sugar and bring to a boil.

To prevent the jar from cracking when you add boiling water, pour water into the center of the container and a metal knife or fork can be placed under the bottom.

4. Immediately refill the prepared workpieces with boiling marinade. For a moment, it will seem to you that the water in the containers begins to darken or becomes cloudy. Add citric acid to each jar, take 1 tsp. Put on the lid and roll it up with a special key so that everything is sealed.

Turn the jar upside down and let cool under a blanket for 24-48 hours. And then lower it to a cool place where it is dark.

As promised by another favorite recipe of mine, which has been tested by all my surroundings, it never fails. Try to cook! By the way, if you are familiar with Irina Khlebnikova (she is a video blogger), then you probably could have already seen this description.

So, let's start pickling cucumbers under the nylon lid. The recipe is reliable and proven, and resembles the taste of barrels, although the preparation is prepared exclusively in cans.

We need:

Stages:

1. Take for work only those fruits that are suitable for pickling and pickling. Never take food cucumbers, eat them only. Do it.

2. If you have prepared a 3-liter jar, since this is the most popular size, then you will need about one and a half kilograms of "green" ones.

Before you start conjuring, wash the vegetables in running water and soak them in cold, regular water for 3-4 hours. Then cut off the bottom of each gherkin on both sides. And rinse them well once more.

3. Next, prepare all the spices and herbs for use. They should only be torn off, and not faded and bad in appearance. As you can see, garlic cloves already peeled from the husk, dill umbrellas, currant leaves, tarragon and cherry leaves will come in handy here.

Horseradish is also taken, and the secret is this, the leaves themselves can not be laid, but its stems must be put. It is they who give the crispness to the finished dish. Wow, it is in the stalks that all the power of magic is.

4. In addition to dill umbrellas, you can also break sticks, that is, stems, as they are quite aromatic and will only decorate the taste of homemade preparations.

5. Thus, the standard set of products will be as follows, for one three-liter jar, take 5 cloves of garlic, 3 sticks of horseradish 10 cm in size, dill umbrellas - 2-3 pcs., Currant and cherry leaves - a couple of pieces, a sprig of tarragon, three or two slices of hot, hot chili.

7. Lay out everything you need on the banks, install without effort and pressure, but again, so that there are not many voids. Fill each container with cucumbers up to the shoulders. On top, it is advisable to put tarragon and dill umbrellas, well, you can hot pepper with dill sticks. Fill about half the jar with cold water.

8. Then, pour that salty water here, in which the salt was diluted. And then add cold drinking water again. You can, in principle, immediately put three tablespoons of salt in each jar and not dissolve it in advance.

Place a plate or bowl under each container so that the brine does not run off onto the table. And leave at room temperature to stand for 3 days, the greens should acidify during this time, and a foam will form on top.

9. Then pour the brine into a saucepan and bring it to a boil, cook for about 1.5 minutes. And fill the blank again with hot marinade.

10. Voila, put on the nylon lid and send it to the cellar or storage room for storage. And after 2-3 weeks you can already eat and enjoy such a wonderful yummy. Happy discoveries and impressions, friends!

Pickled cucumbers in their own juice for the winter

Do you want to win the hearts of your household? The characteristic of this dish is as follows - it is quickly done, and most importantly it is eaten instantly. Moreover, the greens are cut and it looks like nothing like a salad. In another way, this appetizer is also called cucumbers in cucumbers.

Here's a chic recipe that's a hit this year. The fact is that some of the gherkins are grated, and the rest, in general, watch the video and learn.

Interesting! It turns out that my neighbor has been pickling cucumbers all the time, for 20 years already, and I just found out.

The brine also tastes great, try and experiment, because there are a great many recipes, find novelties and a bomb.

Cold cooked cucumbers with mustard in jars

Well, now we are looking at another wonderful variant, which is also flawless. Especially for those who like a vigorous taste or pickled. It is with this recipe that you will achieve everything at once. Moreover, the list of products is so small that you don't have to memorize it.

I think that many having prepared such a yummy will say that this appetizer is also similar to the barrel version in taste. Yes, that is right. But, most importantly, the cucumbers will also crunch, because the ingredients have horseradish leaves and mustard, and they contribute to this.

If you look at many different recipes, you should have noticed that basically all the blanks are made hot, this is a little time consuming and not always convenient. This method is fast, in the sense that the brine will be cold. Incredibly, this can also be done by someone who is not yet in the know.

We need:

• cucumbers - 1.5 - 2 kg
• table salt - 2 tablespoons with a slide
• dry mustard - 1 tbsp
• horseradish, currant or cherry leaf - 1 pc.
• dill - 1 umbrella
• black peppercorns - 10 pcs.

Stages:

1. Prepare vegetables and herbs. Wash them well in running water. It is advisable to pour boiling water over the umbrella and a leaf of horseradish, currants and cherries. After that, take a sterile jar and place in it all the ingredients according to the list, the only thing is that the cucumbers can be cut into cubes, or put them safe and sound.

Salt and mustard should be placed on the very top before closing the jar.

Mustard acts as an excellent preservative to keep cans from flying and mold.

2. After everything is laid, fill it with ordinary cold water, not boiled, cover with a nylon lid and lower it into the basement for long-term storage.

And don't worry, all the free-flowing ingredients will dissolve on their own. Try it out! The miracles are over, everything is simple and easy. Eat to your health in a couple of months!

The most delicious recipe for the winter of pickled cucumbers in a barrel

Now I propose to make cucumbers in a bucket or in a barrel, because earlier our parents did just that. Basically, if you use the previous option, you will get a dish something similar to a barrel-like taste. But, this recipe is also special. Plus, if you have a place to store it, why not use it. It's cool too!

We need:

• Cucumbers - 10 l bucket
• Horseradish root - 2 pcs.
• Horseradish leaves - 4 pcs.
• Dill umbrellas - 5 pcs.
• Cherry leaves - 3-6 pcs.
• Currant leaves - 4 pcs.
• Oak leaves - 4-5 pcs.
• Garlic - 3-4 heads
• Salt - in the region of 10 tablespoons per 1 liter of water, take 60 g

Stages:

1. Soak the "greens" in cold enough water for a couple of hours in order to saturate them even more with moisture. Then wash all the greens, these are the fruit leaves, as well as the horseradish root. Pick the garlic into the chives and peel it.

It is advisable to rinse the bucket with boiling water and wash it well with baking soda. Then put 8 cloves of garlic, a leaf of cherry and currant, as well as an oak on the bottom. Add horseradish root and a couple of dill umbrellas.

Next, start laying the cucumbers, but not all at once, but partly. About the middle, start again putting the spices and herbs in any ratio (leave a little more to put at the very end). The only thing is that the remaining horseradish leaves will need to be put on top of the entire workpiece. You can also put the umbrellas on top.

Dissolve the salt in 5 liters of ordinary water, and immediately fill a bucket with this brine.

2. That's all, it's easier than a steamed turnip. I threw everything into a bucket and filled it with salty solution. Cover with a lid and leave for a long time in a cool place, such as a cellar.

In a couple of weeks, and maybe even after a week and a half, it will be possible to feast on and take the first sample. In general, in this form, such a homemade preparation costs a very long time, until next summer or spring. But I'm sure you won't let her wait that long.) Eat to your health!

Great! As you can see, there is no sterilization, no seaming under the lid, everything is pretty and extremely clear, everyone can figure it out.

The most interesting thing is that the other day I met another option for cooking in a plastic bottle, I was just so amazed. The author assures that he marinates like this from year to year, and nothing takes off. And it is very convenient, and if you urgently need somewhere to put a bunch or a mountain of cucumbers. After all, not always at hand, there are glass jars, you must agree.

So I think the proverb would be appropriate here: "Live for a century, study for a century, you will die a fool .." Ah, ha, watch the video.

Crispy pickles in 1 liter jars with vinegar and vodka

I think that at first you were probably a little surprised, or maybe already familiar with this method of salting. In principle, nothing special, to be honest, I did not notice when adding vodka. But, of course, in any case, it turned out tasty and crunchy, which undoubtedly pleased me most of all.

I give a list of products in the form of infographics, and as you can see, the amount of vodka is not indicated in it, so you need to add it in this way, you need to use 1 tablespoon for 1 liter can, you need 500 ml of water. Horseradish leaves are an obligatory component, there is definitely no place without them. Get them anywhere. Or then perhaps the cucumbers will come out soft and creep. But, I can say that this is not always, it all depends on the variety of gherkins.

We need:

Stages:

1. Start cooking with preparatory work. Wash the leaves of currants, cherries and horseradish, and do the same with dill umbrellas. Exfoliate the cloves of garlic. Soak the gherkins in cold water for 4 hours if they were picked from you yesterday. Then wash them and lay them out on a towel.

2. These are the handsome men waiting for you after swimming. Examine them, they should be tight and not flabby.

3. Put all the leaves and garlic cloves in a clean jar on the bottom in order, and then stack the vegetables. Now in another container, mix the salt with water and bring the liquid to a boil.

4. After that, fill the jar half with a steep hot brine. Add 9% table vinegar in the correct proportions.

5. And immediately add 1 tablespoon of vodka. And now pour in the rest of the salty marinade. The brine may even spill slightly over the edges of the can, not scary. Put on the nylon lid and let the glass jar cool completely. You can also use iron. Store in the refrigerator or on an insulated balcony all winter. Happy discoveries!

Such greens have a sour taste, and are great in any salads, like Olivier or add them to pickle.

Spicy pickles - super delicious recipe

Well, if you want to cheer up, then use a spicy snack option for this. It will give your loved ones a pleasant aftertaste. And again and again they will beg them to feed such a royal treat with or

You probably guessed that for the thrill of the recipe, red hot chili will be used, you can take ground. Here the pod is used.

We need:

For 8 liter jars:

Stages:

1. First of all, prepare the cans for work, sterilize them together with the lids. Then soak the cucumbers in a bath in ice water, and start work in the morning.

2. Put five pieces of black peppercorns into each separate container (1-1.5 liters). Plus, of course, lavrushka (1 pc.), And all the other ingredients on the list, that is, it is a peeled clove of garlic, cherry leaves (1-2 pcs.), Horseradish (1-2 pcs.) And always oak (1-2 pcs.) .). Tarragon (twig) is also famously combined in such a composition, well, as you guessed, chili pepper is one third of the pod (or half of it).

3. Next, cook the marinade. To do this, pour 4 liters of water into a saucepan, add granulated sugar and salt. Bring the mixture to a boil and bubbling, then add vinegar. Turn off the stove and pour the cucumbers with this prepared potion.

Cover with lids and sterilize in another saucepan. That is, move the blanks into this pan, put a towel on the bottom and then pour warm water over the hangers of the jars. Turn on the stove and cook after boiling for 20 minutes over low heat.

Pickled cucumbers - recipe without vinegar

Well, now the most simplified recipe of today. This method is proven and the most popular among all the others, it produces flawless cucumbers. And moreover, they are stored even at room temperature in an apartment or a warm room.

The secret is in his method of cooking, it seemed like the whole set of the same products, but no, there are many distinctive features. So read on.

We need:

• Cucumbers - 1 kg
• Ordinary water - 1 l +1 tbsp.
• Allspice peas - 4 pcs.
• Currant leaf - 2 pcs.
• Dill umbrellas - 1 pc.
• Oak leaf - 1 pc.
• Garlic - 2 wedges
• Bay leaf - 1 pc.
• Horseradish leaf - 5 pcs.
• Cherry leaf - 2 pcs.
• Chili pepper - 0.5 pcs.
• Salt - 1.5 tbsp +1 tbsp

Stages:

1. Wash all herbs and vegetables in water. Check that all components are not damaged in appearance.

2. Cut the chili and the head of garlic in half. You don't even need to remove the husk.

3. Then take a large bowl and place the cucumbers in it, throw in all the ingredients that are given above. Except for water and salt. Lay the horseradish leaves on top. And then in a cup, mix salt and sugar, boil and fill the workpiece with this solution.

Put the lid on top of the cucumbers, and then make a load. Leave in this position warm for a couple of days. To start the fermentation process. During this time, the brine will become really cloudy and not beautiful. The smell will resemble sourness.

4. And the cucumbers will turn slightly yellow. So what do we do next. Strain the brine into a saucepan, and remove all spices and herbs. Wash the gherkins in running water and place them in clean, sterile jars.

Boil the brine that you received, add another 1 tbsp. water and one teaspoon of salt, cook for 5 minutes and pour it hot over the cucumbers. Lower the covers from the top. Let stand for 5-10 minutes. Then drain the brine and boil again. After that, pour again and close the lids tightly, use either nylon or ordinary iron.

6. And then use and empty the containers! Good luck!

How to pickle cucumbers for storage in an apartment

I think this is a great idea if you do not have such cold rooms, or maybe you are a student or live and rent a house. There are many situations and comes to the rescue, just such an apartment variant.

It is important to understand that for storage in a warm room, you need the darkest place, in a bright one, and even more so, where there is no sunlight.

We need:

for two three-liter cans:

• cucumbers - 4 kg
• salt - 6 tablespoons

dill - 150 g

garlic - 1 head

water - 5 l

• horseradish leaves - 150 g
• cherry leaves - 10 pcs.
• currant leaves - 8 pcs.

Stages:

1. Wash the vegetables in running water, and then soak them in ice water to lie down for 2-3 hours.

It is important to do this, since it is this procedure that will restore the water balance, and will also help the cucumbers turn into a crispy state, well, they will not be able to absorb a lot of brine into themselves.

2. Sterilize jars in the way that you like the most. And then pour boiling water over all the leaves, peel the garlic and put everything on the bottom of the jar. Plus, don't forget about the dill umbrellas and horseradish. Next, most importantly, start folding cucumbers into jars. Place them tightly, but do not apply pressure.

And then take salt and dissolve it in lukewarm water. Fill glass containers with this salty solution. Close, or rather cover with nylon caps and wait for about 3 days. During this time, you will see foam several times, which must be removed with a spoon, which means that the fermentation process has begun.

By the way, after a while, the cans will begin to change color, the brine will become dark and the smell will be sour, as it should be. This will happen in 2 days, and on the third day, pour the brine into a saucepan and boil, and then pour the cucumbers over again. Water may need to be added.

3. Put on the nylon cover and place it where it is dark, for example under the bed. And when the right moment comes, burst into health! Happy discoveries!

Chopped cucumbers with ketchup for a 2 liter jar

I think this method is somewhat reminiscent of store canning, I don't know why, probably I often see such handsome men on the shelves. Honestly, on this topic I had. There are other options out there, even with tomato paste.

Deliciously delicious! Try to do it. Well, in the meantime, I advise you to watch this video. In it, the blogger suggests taking 1 liter jars for cooking, so for 2 liter jars, just double all the components.

The recipe for canning cucumbers without sterilization under a nylon lid

Now I will show you another option for cold cooking, as my relative always does. And by the way, we can say that this is my grandmother's recipe. Such a blank is stored from one year to two years. Unless, of course, you have them before that moment.

We need:

• cans of 1, 2 or 3 liters
• cucumbers
• horseradish leaves - 1-2 pcs.
• dill umbrellas - 1-2 pcs.
• oak leaves - 1-2 pcs.
• peppercorns - 8 pcs.
• dry mustard - 1 tsp
• chili pepper - 1 pc.
• garlic - head

for 1 liter of water:

• salt - 2 tablespoons or 60 g
• a 3 liter jar takes about 1.5 liters of brine, so take 3 tablespoons

Stages:

1. I think that you may have noticed that in this option, currant leaves are not put, it is they, as some housewives believe, give mold and unnecessary bacteria.

Soak the cucumbers in a basin, if you don't do this work, then they will then get the necessary water balance and take a lot of brine. And this means that it can easily remain a little in the bank.

Important! Use only pickled cucumbers, or they will become soft and moldy.

Put all the greens in jars along with peeled garlic, dry mustard and peppercorns. Take containers clean and sterile. If the can is three liters, then take 6 cloves of garlic, 1 red chili, and 0.5-1 tsp of mustard powder (or you can do without it).

2. And then start laying green fruits, they should have been lying in the water for quite a long time.

3. Now make a brine, dissolve the salt in water, a three-liter jar takes about 1.5 liters of liquid. Cover and drain immediately into the cellar. And do not worry, the cucumbers will turn out delicious and salty. Enjoy your meal!

A simple recipe for crispy cucumbers with hot pickle under iron lids

Another culinary masterpiece caught my eye, which I somehow forgot. It is interesting because, firstly, it contains vodka, and secondly, in addition to horseradish leaves, currants and dill, marigolds and amaranth are also added. Which gives the unsurpassed taste of such home preservation. Be patient and you will succeed.

We need:

Stages:

1. At the bottom of a clean jar, place all the ingredients according to the list, currant leaves, horseradish leaves, garlic cloves and dill umbrellas. Also amaranth and marigolds. All this, of course, must be pre-washed.

2. Next, put the cucumbers, which are pre-soaked in a bowl in water for a couple of hours, and preferably 5-6.

3. Dissolve the salt in water and fill the workpiece with the solution. Then, cover with a nylon lid and wait 4-5 days. After the required time, pour the brine into a saucepan and boil for 5 minutes. And then pour it hot back into the jar and add a spoonful of vodka.

4. Take a seamer and screw under the metal cover. Turn the jar upside down and wrap it in a blanket. Cool and lower to the floor or store in the refrigerator for a long time.

Quick pickling of cucumbers (grandmother's recipe)

Well, actually, we got to the last option. Agree, there are many recipes for making pickles and they are all damn good. As they say, choose from the heart.

This simple recipe has been tested for centuries and years. So take it on your own note and you will not regret it.

We need:

A can of 3 l will come out:

• Cucumbers - 1.6 kg
• Horseradish leaf - 1 pc.
• Black currant leaf - 6 pcs.
• Cherry leaf - 6 pcs.
• Garlic - 4 cloves
• Dill umbrellas - 2 pcs.

For 1.5 liters of water - 3 tbsp. l salt

Stages:

1. Wash freshly picked cucumbers and do not leave them to soak in running water. But if you have them yesterday, then you cannot do without this action.

Wash all the greens and cut into pieces, chop the peeled garlic in half. Put it all at the bottom of the can. It is advisable to leave the dill umbrella and place on top of a three-liter jar.

Put the washed cucumbers in the container to the very top.

2. Once you are done, make a saline solution, dissolve the salt in the water. And fill the jar with it to the brim.

3. In principle, that's all, close the plastic cover and wait for winter. You can eat in 1-1.5 months. Enjoy your meal!

4. After a while, of course, the gherkins will change color and will resemble mustard. Enjoy your meal!

That's all for me, cook pickles for the winter with a positive attitude and please your loved ones and relatives. I wish everyone a bright and sunny day. Goodbye.

Good thrifty housewives have a lot of recipes in store for pickling cucumbers. They are practically the same among themselves. The only difference is in the amount of spices and salt. They can also be distinguished by greens, which are placed 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 hostess.

Recipe for lightly salted canned cucumbers with vodka for the winter

Necessary ingredients for salting 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. Granulated sugar - 3 tablespoons;
7. Dill - 20 g;
8. Horseradish (root) - 10 g;
9. Capsicum bitter and allspice - optional and to taste.

Salting method for vegetables according to this recipe:

Cold pickling recipe for cucumbers

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. Pepper peas - 8 pieces;
7. Cherry leaves to taste;
8. Capsicum hot pepper - 5 g;
9. Drinking water - 200 ml.

Step by step cooking vegetables according to this simple recipe:

Recipe for pickling cucumbers in a bag without pickle

For such an unusual way salting vegetables you will need to take such ingredients;

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

Preparation includes the following steps:

How to pickle cucumbers with mustard for the winter - a recipe

For the preparation of salting cucumbers according to the given recipe you will need to take the following components:

1. Rock salt - 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.

Preparation consists in the following stages:

Recipe for pickling cucumbers in its own juice

For cooking you 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 l.

Cooking vegetables according to this recipe consists of the following stages:

Recipe for making delicious crispy cucumbers without adding vinegar

You will be needed such products:

1. Rock salt - 50 g;
2. Fresh cucumbers - 1 kg;
3. Bitter capsicum - 1 small pod;
4. Cloves 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 need the following components:

1. Fresh cucumbers - 800 g;
2. Bulgarian sweet pepper - 240 g;
3. Horseradish root - 40 g;
4. Parsley and dill greens - 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. Granulated sugar - 2 tablespoons;
11. Rock salt - 4 tablespoons;
12. Ripe red currant - 400 g;
13. Filtered water - 1400 ml.

Preparation includes the following steps:

Recipe for cooking 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.

Preparation:

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, two three-liter cans are 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 baking soda, rinse and sterilize;
• Put all the spices on the bottom of the jar, and put cucumbers on top tightly. Pour freshly boiled water over the vegetables. Cover the jar of vegetables with a lid for 15 minutes;
• 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 brine components on the fire and bring to a boil;
• Drain the water from the jars and immediately pour the hot brine over the vegetables. Roll the cans tightly with lids, turn them over and wait until they have completely cooled down. Then take it to the basement.