Pickled cucumbers according to this recipe are canned without the addition of vinegar and other acids. They turn out to be crispy and very tasty, they are perfectly stored all winter, and not even one, in an apartment at room temperature!

Our pickled cucumbers in jars are just as good as real barrels, and there is no need to be afraid that they will oxyderate.

Salted cucumbers

Composition:

for two 3-liter jars of pickled cucumbers

• 4 kg of small cucumbers (or 3 kg of medium)
• 5 liters of brine: for 1 liter of water - 1.5 tbsp. heaping spoons of coarse non-iodized salt
• greens (not everything is possible):
  - horseradish leaves 3-5 pcs
  - black currant leaves 20-30 pcs
  - cherry leaves 10-15 pcs
  - walnut or oak leaves 5-10 pcs
  - dill sprigs with seeds 4-5 pcs
• 3-5 hot pepper pods
• horseradish root (optional)

Video recipe for pickling cucumbers for the winter:

Pickled cucumbers - recipe:

1. We prepare products. All spices and cucumbers are well washed.

   Advice: To get crispy pickles, use only pickles that are suitable for pickling - with dark pimples. And also put leaves or horseradish root, or walnut leaves, or oak leaves. I took leaves of horseradish, walnut, currant and cherry. Cut large leaves into several pieces with scissors. Dill is suitable only old, with seeds.

   Salting products

2. Before pickling the cucumbers, fill them with cold drinking water, so that they are covered, and leave them for several hours or at most overnight. This is necessary so that the cucumbers after pickling are not empty and so that they do not take the pickle out of the jars, it also contributes to crispness. But if the cucumbers are only from the garden, you do not need to soak.

   Soak the cucumbers

3. After that, drain the water from the cucumbers and rinse them.
4. Cut hot pepper and peeled horseradish root into pieces.

   We cut pepper and horseradish

5. At the bottom of a large saucepan or other container, place some of the leaves and a few pieces of pepper and horseradish, if used. Then a layer of cucumbers (no need to trim off the ends). Then spices again. Thus, we shift all the cucumbers, making the last layer of leaves.

   We shift cucumbers with spices

6. Stir salt in cold drinking water.

   Pickling brine

7. Fill the cucumbers with the resulting brine to cover. It took me about 5 liters of brine.

   Fill the cucumbers with brine

8. We put a flat plate on top and put a 3-liter jar of water on it as a load so that the cucumbers do not float.

   We leave for salting

9. We leave for salting for 2-5 days, depending on the temperature in the house. If it's hot, then 2-3 days will be enough, and if it's cool - up to 5 days. A white film will appear on the brine surface - do not be alarmed, this is not mold, but lactic acid bacteria. The readiness of the cucumbers can be tested for taste (they will be delicious), they will also change color.

   Pickling cucumbers for the winter
   

10. Now we drain the pickle from the cucumbers into another container, we still need it.

    Pickle with pickles

11. Throw away the herbs and spices, and wash the cucumbers themselves in water.

    

    We wash the cucumbers

12. We put them in well-washed jars.

    Pickled cucumbers in jars

13. Bring the brine to a boil.

    Boil the brine

14. Pour the brine into the jars to the very top and cover them with lids (the lids can be washed well, but just in case I always boil them for a few minutes). We leave for 10 minutes.

    Fill with boiling brine and let stand for 10 minutes

15. Then we pour the brine back into the pan and bring it to a boil again (the principle of closing pickles for the winter is the same as for or). We cover the banks with lids for this time.
16. Fill the cucumbers with boiling brine again, so that a little of the pouring overflows the edge (we put the jars on the plates).
17. We roll it up with a typewriter.

    We close pickles for the winter

18. We turn the cans upside down and wrap them in a warm blanket until they cool completely.

    We turn over and wrap the cans

19. We put the cooled jars of pickled cucumbers in the pantry or cellar for storage until winter :). At first, the brine in them will be cloudy, but after a while it will clear up, and a sediment will form at the bottom.

Pickles without vinegar

The recipe for pickling cucumbers is not at all complicated and, I think, you will definitely succeed - and in winter you will enjoy delicious and healthy cucumbers, as well as add them to various dishes, such as or!

1. Pickled and pickled cucumbers are not the same thing. For the preparation of the former, vinegar or citric acid is used, and for the latter, only salt.

2. Previously, cucumbers were salted in wooden barrels, but now this method is rarely used. It is much more convenient to salt vegetables in ordinary glass jars. Moreover, cucumbers turn out to be as tasty as barrels.

3. There are two methods of salting: cold and hot. In the first case, vegetables are poured with cold water, and in the second - most often, first with cold water, and then with hot infused brine. Jars of cold pickled cucumbers are closed with nylon lids and kept in the cold. Jars of cucumbers filled with hot water are rolled up with iron lids and can be stored at room temperature.

4. To make pickles thick and crispy, soak them in ice water for 3-4 hours. You can keep it longer, especially if purchased cucumbers.

5. Vegetables and herbs must be washed, and jars and lids must be sterilized.

6. After pouring the cucumbers with cold water, it is better to put a wide dish or basin under the jar. This is just for convenience: due to fermentation, liquid may seep through the lid.

7. Pickles will be ready in at least a month.

How to cook pickles

All ingredients are designed for one 3 liter can. You will need about 1-1½ kg of cucumbers and about 1-1½ liters of water for the brine.

However, it is better to determine the exact amount empirically: the cucumbers must be tamped very tightly, and the jar must be filled with water to the very edge.

A very simple recipe that does not take much time and effort. The cucumbers will be excellent.

The method of salting is cold.

Ingredients

• 2 horseradish leaves;
• 2 cherry leaves;
• 2 dill umbrellas;
• 2 cloves of garlic;
• ½ hot pepper - optional;
• cucumbers;
• 3 tablespoons of salt;
• water.

Preparation

Put horseradish leaves, currants and cherries, dill and coarsely chopped garlic and pepper on the bottom of the jar. Tamp the cucumbers tightly into the jar.

Dissolve the salt in a glass of water. Pour cucumbers with clean cold water up to half the jar. Then add the saline solution and completely fill the jar with cold water. Close the jar with a tight nylon lid and immediately put it in a cold place.

Vegetables will give the cucumbers an unusual, pleasant aroma. And in winter, salted carrots and peppers can be used to cook or decorate other dishes.

The salting method is hot.

Ingredients

• 3 carrots;
• 1½ bell pepper;
• ½ hot pepper;
• 1 horseradish root;
• 2 dill umbrellas;
• cucumbers;
• 8-10 cloves of garlic;
• 7 black peppercorns;
• 7 peas of allspice;
• 2½ tablespoon salt
• water.

Preparation

Cut the carrots into small slices and the hot peppers into small slices. Place coarsely chopped horseradish root and dill at the bottom of the jar. Tamp the cucumbers into a jar, alternating with carrots, garlic and all kinds of peppers.

Dissolve salt in clean cold water and pour over vegetables. Close the jar with a nylon lid and leave for 3 days at room temperature. Then pour the brine into a saucepan and bring to a boil.

It is not necessary to wash off the formed white bloom from the cucumbers. Pour boiling brine over them and roll up the jar. Place it upside down and cover with a warm blanket until it cools completely.

Thanks to the mustard, the cucumbers will acquire a light spice, and the rest of the ingredients will make them very fragrant.

The method of salting is cold.

Ingredients

• 2 dill umbrellas;
• 1 horseradish sheet;
• 3 black currant leaves;
• 3 cherry leaves;
• cucumbers;
• 3 cloves;
• 3 tablespoons of salt;
• 1 tablespoon dry mustard
• water.

Preparation

Place the dill, horseradish leaves, currants and cherries on the bottom of the jar. Tamp the cucumbers, alternating with garlic. Leave some space at the top of the can.

Pour salt and mustard into the jar. They will just take up the space left on top. Pour cucumbers with clean cold water. Close the jar with a nylon lid, shake slightly and place in a cool place.

Vodka will make the cucumbers even more crispy and aromatic, without being saturated with alcoholic taste.

The salting method is hot.

Ingredients

• 3 dried bay leaves
• 3 horseradish leaves;
• 1 dill umbrella;
• 2 cloves of garlic;
• cucumbers;
• water;
• 3 tablespoons of sugar;
• 2 tablespoons of salt;
• 100 ml of vodka.

Preparation

Put lavrushka and horseradish leaves, dill and garlic on the bottom of the jar. Tamp the cucumbers. Dissolve sugar and salt in clean cold water and pour over vegetables. Pour vodka on top.

Cover the jar with cheesecloth or a perforated lid. Leave the jar in a dark place at room temperature for 3 days, regularly skimming off the foam.

On the fourth day, pour the brine into a saucepan and bring to a boil. After 5 minutes, pour boiling brine over the cucumbers and roll up the jar. Turn over, wrap with a blanket and wait until it cools completely.

Cucumbers are obtained with a slight sourness and a barely perceptible bread flavor.

The salting method is hot.

Ingredients

• water;
• 2 tablespoons of salt;
• 60 g rye bread;
• 5 dill umbrellas;
• cucumbers.

Preparation

Pour water into a saucepan, dissolve salt in it, bring to a boil and cool. Break it open and place it on the bottom of the jar along with the dill. Cut the ends off the cucumbers and place the vegetables in the jar.

Pour in the chilled brine, close the jar with a nylon lid and leave at room temperature for 3 days. On the fourth day, drain and strain the brine. Bring it to a boil and pour over the cucumbers. If there is not enough brine, add boiling water to the jar.

Roll up the jar, turn it upside down and cover with a warm blanket.

15 best cucumber recipes for the winter.
(Be sure to save yourself so as not to forget!)

1. Canned cucumbers with red currants
2. Cucumbers in a spicy tomato sauce
3. Cucumbers with apples (pickled and lightly salted).
4. Pickles for the winter.
5. Pickled cucumbers with gooseberries
6. Pickles for the winter.
7. Pickled cucumbers, sterilized without vinegar
8. Pickling cucumbers in jars is the simplest and most delicious recipe.
9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
10. The secret recipe for awesome cucumbers "Lick your fingers"
11. Pickled cucumber salad
12. Lightly salted cucumbers with vodka
13. Lightly salted cucumbers "Spicy"
14. Summer salad for the winter
15. Assorted marinated granny Sonya

1. Canned cucumbers with red currants.
Ingredients: Cucumbers 600 grams; Garlic 2 cloves; One onion
thing; Red currant 1.5 cups; Black pepper, three peas;
Three carnations; Water 1 liter; Sugar - 1 tablespoon; Salt 2.5 tbsp ;
Wash the cucumbers. Put spices at the bottom of the jar. Put the cucumbers vertically in the jars. Peel the currants (0.5 cups) from the twigs, sort out and wash. Distribute the berries between the cucumbers. Fill the cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes. then we will roll up the banks and wrap them up. Brine. Bring the water to a boil
add salt and sugar, add red currant berries (1 glass).

2. Cucumbers in a spicy tomato sauce.
Wash the cucumbers and soak for 1-2 hours in cold water. I have cucumbers
4.5kg.
Let's prepare: Garlic - 180g, Tomato paste - 150g (3 full tablespoons
spoons), Sunflower oil - 250ml, Sugar - 150g, Salt - 31 tbsp. V
during the work, the sauce can be added to taste. Vinegar 6% - 150ml, Paprika
hot - 1 tsp., Black pepper. pier - 1 tbsp.
Cut off the tips of the cucumbers. Cut large cucumbers into 4 pieces lengthwise.
Smaller cucumbers - only along. Press the garlic through a press.
Add all the ingredients except the vinegar. We put on a moderate heat.
After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce.
It should be spicy, not salty, but not too sweet either. Put out
cucumbers for another 15 minutes. Add vinegar. The total extinguishing time is 40-45 minutes.
Cover the pan with a lid and let it brew for 15 minutes. Let's put the cucumbers in
prepared sterilized 0.5-liter jars. Pour the sauce and
sterilize for 25-30 minutes. Close the cans and turn them over until full
cooling.

3. Cucumbers with apples (pickled and lightly salted).
Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4
cloves, dill (umbrellas) cherry leaf, currant (handful), allspice peas 12 pcs., cloves 12 pcs., bay leaf 4 pcs., sugar 5 tsp., salt 4 tsp., vinegar essence 2 tsp. l. (almost), cucumbers - 1.5 - 2 kg (depending on size)
Pickled cucumbers with apples: Cut the garlic into slices, wash the herbs.
Put washed cucumbers in clean jars, alternating them with spices and
apple slices (do not peel the peel). Fill the jar with boiling water, give
stand for 20 minutes. and pour into a saucepan. Boil this water again, add
sugar and salt in it. Fill the cucumbers with syrup to the top, wait 10 minutes, again
pour the brine into a saucepan. We boil. At this time, pour 2 into the jar
incomplete teaspoons of vinegar, pour boiling syrup and roll up
boiled lids. We turn the cans over and wrap them until they cool.
Cucumbers are stored at room temperature or in a cool place.
Lightly salted cucumbers (hot method): Put cucumbers with spices and apple slices in a deep container. In hot water (1 liter) we dilute 2 tbsp.
l. salt, pour cucumbers, cover with a plate so that they do not float.
Leave it at room temperature until it cools completely, then put it in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter.
Products: For a 1 liter jar: Cucumbers - how much will it take, Dill Umbrella - 1
pcs., Horseradish leaf - 1 pc., Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bulgarian pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetylka (crush) - 1, 5 tablets.
Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars,
pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper.
At the bottom of the jar, put a horseradish leaf, a sprig of dill, currant leaves.
Fill the jar with cucumbers tightly. Pour in the garlic cloves and add the pepper.
Pour boiling water over, cover with lids and let cool just enough to hold it in your hands. Drain the water into a saucepan. Add 100 ml of boiled water. Let it boil. Pour salt and crushed acetyl into jars.
Pour boiling cucumber water over the cucumbers, one at a time. To the top. Bank
tighten immediately. (Reduce the heat to a minimum and do not remove the water, it
should constantly boil.) Turn the finished cans upside down and
put in a previously prepared "heat". Leave the pickled cucumbers on
day.

5. Pickled cucumbers with gooseberries.
The recipe has been checked many times. There are never any misfires. Some years
I close the cucumbers exactly according to this recipe - cans do not explode, do not
grow cloudy.
Products:
For four liter and three 700 gram jars: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Leaf
currants - 5 pcs., Large horseradish leaf - 1 pc., Dill - 1 branch-stem with
umbrella, Black pepper - 10 peas, Cloves - 10 flowers, Small horseradish root - 1 pc., Spring water - 3.5 liters,
For the marinade (for 1 liter of water) :, Salt - 2 tbsp. l Sugar - 3 tbsp. l., Vinegar 9% - 80 g.
Wash the cucumbers thoroughly. Pour cold water over the cucumbers for 3-4 hours. Wash greens, dry with napkins. Chop finely. Garlic and
peel the horseradish root and chop finely too. Put everything in a bowl and
mix well. Cut off the "butts" of the cucumbers. Sterilize banks.
In each jar, put a tablespoon of a mixture of herbs and garlic with
horseradish. Arrange the cucumbers tightly, sprinkle a handful of washed on top
gooseberry. Boil water, add cucumbers, heat for 15 minutes. Repeat
again. Then add pepper, cloves to the water drained from the cucumbers,
sugar, salt, vinegar. Cook the marinade over low heat for 10-13 minutes. Fill
marinade jars to the top, so that it even flows out a little. Boil the lids for 5 minutes. Roll up the cans, put the lids down, wrap very well. After a couple of days, turn the cucumbers, hold them under the covers for another two days.

6. Pickles for the winter.
Products: For a 3-liter jar: Cucumbers - 2 kg, Dill (umbrellas) - 3-4 pcs., Bay leaf - 2-3 pcs. Garlic - 2-3 cloves, Horseradish root - 1 pc., Horseradish leaves - 2 pcs. ., Cherry leaves - 1-2 pcs. Or oak leaves (optional) - 1-2 pcs., Celery, parsley and tarragon greens - 3 branches each
paprika and bulgarian (optional) - 1 pc., black pepper
peas - 5 pcs.
For brine, for 1 liter of water: Salt - 80 gr.
Sort cucumbers by size, wash and soak in clean cold
water for 6-8 hours. After that, rinse the cucumbers with clean water, wash
greens and put everything in the prepared jar. At the bottom of the jar, lay layers of spices, cucumbers, spices and cucumbers, lay the dill on top. Prepare the brine (dissolve the salt in cold water), pour the brine over the cucumbers to the very edge of the jar. Cover with gauze and leave at room temperature for 2-3 days. After that, when a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers in the jar again. Cover immediately with the prepared lid and roll up. Turn the jar upside down on the lid, wrap it up thoroughly (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar.
The recipe for pickles without vinegar allows you to make fragrant and
crispy cucumbers.
Products: Cucumbers - 1 kg, horseradish root - 50 g, garlic - 1-3 cloves, bay leaf - 1-2 pcs. Oak leaves - 1 pc., Cherry leaves - 1 pc., Black currant leaves - 1 pc., mustard (grains) - 1-3 pcs., dill - 30-40 gr, dill (seeds) - 2-3 pcs.,
For brine :, Water - 1 l, Salt - 2 tablespoons.
Cucumbers are placed in jars, poured with brine, covered with lids and
kept for 3-4 days at room temperature (for lactic acid
fermentation). Then the brine is drained from the jars and boiled. Cucumbers thoroughly
washed in cold water. They put them back in jars, adding spices and spices for the aroma, density and fragility of cucumbers. Pour cucumber jars with boiling brine and sterilize at a temperature of 80-90 ° C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars is the simplest and most delicious recipe.
Products: Water - 1 l, Salt - 50 g, Cucumbers - how much will it take, Spices for
taste.
A small amount of cucumbers can be salted without pasteurizing in glass
banks. Fresh cucumbers, preferably of the same size, are thoroughly washed,
placed in jars, layered with spices and poured with boiling (but it can be cold - this is a cold way of pickling cucumbers) with a 5% salt solution (i.e. 50 g of salt per 1 liter of water). The cans are closed with tin can lids, boiled in water, but not rolled up, but placed at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and sealed with a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and keep well even at room temperature.

9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Products: For a three-liter jar: Cucumbers - how much will it take, tomatoes - how much will take, citric acid - 0.5 tsp, salt - 70 g, Sugar - 1.5 tbsp
l., bay leaf - to taste, peppercorns - to taste, onion - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., cherry, currant, oak leaves - 3-4 pcs. ., amaranth (schiritsa) - 1 branch
Put dill, horseradish, 3-4 leaves at the bottom of a dry steamed jar
cherries, currants, oak, a sprig of shirin (so that the cucumbers crunch). Put cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water over with boiling water (1.5-2 liters) - be careful not to crack the jar. Roll up immediately, turn upside down and wrap until it cools completely.

10.Secret recipe for awesome cucumbers "Lick your fingers"
Products: Cucumbers - 4 kg, Parsley - 1 bunch, Sunflower oil - 1
a glass (200 grams), Table vinegar 9% - 1 glass, Salt - 80 grams, Sugar - 1 glass, Black ground pepper - 1 dessert spoon, Garlic -1 head. 4 kg of small cucumbers. Mine. Ponytails and noses can be trimmed slightly. Cut the larger cucumbers lengthwise into 4 parts. The smaller ones are cut in half lengthwise. We put the prepared cucumbers in a saucepan. Finely chop a good bunch of parsley and send it to the cucumbers. Add a glass of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not add a 100-gram glass to the top on your finger). Pour a glass of sugar, a dessert spoon of ground black pepper into the resulting cucumber marinade. Cut the head of garlic into slices and into a saucepan. We are waiting for 4-6 hours. During this time, the cucumbers will let the juice go - in this mixture, pickling will take place. We take sterilized 0.5 l jars and fill them with pieces of cucumbers: put the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes. We take it out, roll it up tightly. Put the jars upside down, wrap them in towels until they cool completely.

11. Pickled cucumber salad
An excellent recipe for cucumbers for the winter.
For a 0.5-liter jar: Cucumbers, Onions - 2-3 pcs., Carrots - 1 pc., Garlic - 1 clove, Dill seeds (dry) - 1 tsp. Spoon, Bay leaf -
1-2 pcs., Allspice - 2 peas, For marinade (for 8 cans of
0.5 liters): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Vinegar
table - 1 glass
0.5 liter cans with lids must be sterilized first. Cucumbers
wash. We peel the onions, 2-3 medium onions, 1 carrot are consumed for each jar. Cut cucumbers across centimeter
washers. We also cut the onion into thin rings, and rub the carrots on
coarse grater. In each prepared jar, put one good garlic clove in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2
mountains. allspice. Next, lay out a layer of onion rings (approximately
1cm), then the same layer of carrots, followed by a layer of cucumber slices
(two centimeters). And so, to the top of the can, alternate layers. Next, we do
marinade for 8 cans: boil one and a half liters of water, dissolve 75 g in it
salt (about 3/4 100 gram cup), 150 g sugar and pour into
finishing off with a glass of vinegar. Pour the jars with boiling marinade,
cover with lids and sterilize for 35 minutes at a low boil. We get it,
roll up tightly, you can turn it over, but if you want to keep the beautiful
appearance, so that the layers do not mix, it is better not to turn it over.
Cover the pickled salad - let it cool until the next day.

12. Lightly salted cucumbers with vodka.
Ingredients: cucumbers, horseradish leaves, cherry leaves, currant leaves, bay leaves, dill umbrellas, black peppercorns, 50 ml of vodka, 2 tbsp. salt.
Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put them in a saucepan, add the peppercorns and on top
lay out the cucumbers. Prepare brine at the rate of 2 tablespoons of salt and
50 ml of vodka per 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers "Spicy"
Ingredients: 1 kg of small cucumbers, 4-5 cloves of garlic; pod spicy
pepper, a large bunch of dill, 6 tbsp. coarse salt
Take young and firm cucumbers, rinse. Cut off their ends with
both sides. Wash the peppers and cut them lengthways, clean out the seeds and
cut across into thin strips. Lay 2/3 of the total on the bottom of the can
amounts of dill and thinly sliced ​​garlic. Then tightly
lay out the cucumbers, sprinkle them with strips of pepper and garlic, lay out
the next row of cucumbers, which also sprinkle with pepper, garlic and
the remaining dill. Put salt on top of the dill, cover
lid and shake the jar. Boil water and pour over cucumbers. Across
drain the water for a few minutes, bring to a boil and refill the cucumbers
the resulting saline solution. Cover the jar with a saucer on which
Place a small load, such as a small can of water. Leave
cucumbers at room temperature for 2 days.

14. Summer salad for the winter.
In a sterile jar (I have 1 liter), put 3-4 branches of dill on the bottom and
parsley (green), cut 1 clove of garlic, if desired, you can put a ring of hot pepper, 1 medium-sized onion, cut into rings, 1 sweet pepper cut into strips (I always take either yellow or orange pepper for a variety of colors), then cut the cucumbers, but not thinly , and tomatoes (it is advisable to take tomatoes strong, fleshy, well-brown, so that they do not turn sour and turn into porridge). Tamp the vegetables a little when laying. Then put 4-5 pieces on top. allspice, 2 cloves, 2-3 bay leaves.
Cooking the brine: for 2 liters of water 0.5 cups (250 g) of sugar, 3 tablespoons of salt without top, when it boils, pour 150 g of vinegar 9% and immediately pour the brine into the jars (this brine is enough for 4-5 liter jars) ... Then sterilize the cans for 7-8 minutes from the moment of boiling and immediately roll up.
In winter, when serving, pour the brine into a separate bowl, vegetables (without
spices) put in a salad bowl and pour with vegetable oil to taste.

15. Assorted marinated grandmother Sonya.
At 3 liters. jar: Marinade: 2 tablespoons salt, 6 tablespoons sugar, 100 g vinegar 9%
At the bottom of the jar we put a leaf of grapes, 1 sheet of cr. currants, 1 sheet black.
currants, a bunch of dill with an inflorescence, 2 laurels. leaf, horseradish root
(index finger-sized), 1 hot pepper pod, 10 peas
black pepper, 2 cloves of garlic. We put vegetables in a jar (whatever -
cucumbers, tomatoes, onions, bell peppers, colored, white
cabbage).
Pour 1150 ml of boiling water (1 liter 150 ml) into each jar. Let them stand
half an hour. Then pour all the water from the cans into a large saucepan (or two),
add salt, sugar, vinegar, boil for 2-3 minutes. Now the marinade
pour again into the jars, close the lids, turn "upside down" and
wrap up with a warm blanket.

Crispy pickles in winter are a godsend. Many vitamins are stored in it. It was covered without the addition of vinegar. You open such a jar, in which there is also garlic, dill and other spices, and you get pleasure. Moreover, they are stored, despite the absence of any acids, perfectly - either in the refrigerator, or in the basement, or simply on a shelf in the pantry.

Lightly salted and medium salted cucumbers can be cooked both in summer and in any other season, since they are on sale all year round. When cooked correctly, they can form the basis of various dishes. - starting with salads, ending.

How to make lightly salted cucumbers quickly and tasty?

If you are fed up with fresh cucumber, lightly salted will be an excellent alternative. It is only important to remember that the fruits must be tight and in no case soft, otherwise such cucumbers will not turn out crispy. Soak a kilogram of cucumbers in cold water. We will wash them, cut the stalks. Let's leave it in the water.

Step 1. Soak the cucumbers in cold water

And we ourselves will deal with pickle and spices. In 3-4 glasses of water we will dissolve 2-1.5 tbsp. salt. Cut the herbs (including black currant leaves, cherries, horseradish, parsley, celery, dill, etc.), garlic, horseradish, hot pepper to taste and, putting them on the bottom of the bottle, fill it with cucumbers, sprinkle with your favorite spices. Fill with brine and leave to sour for a few days. Then we store it in the refrigerator or basement.

Step 2. Put spices, cucumbers in a jar and fill with dew

There are other recipes for lightly salted cucumbers. So, you can make them with apples (except for herbs, garlic, spices, etc., you can add a couple of green apples cut into 4 parts per kilogram of cucumbers). If you pour all this with hot brine, then the sample can be taken after 10 hours. Cucumbers cooked with lime juice have an original taste (4 pieces per one and a half kilograms of fruit). This beauty, cooked in brine from 3.5 tbsp. l salt and 1 tsp. sugar per liter of water, can be tasted in half an hour. An excellent recipe for lightly salted cucumbers with the participation of young zucchini - kilogram per kilogram. You can add mint leaves, and hot pepper in a pod to the brine, etc.

Step 3. For the second can, use the recipe with lime juice

We make medium salted cucumbers at home

It's nice to have some pickles for dinner while it's cooking. You need to take cucumbers, cut them into 4 pieces in length. Cut all kinds of greens, add bay leaves, bitter pepper to taste and sprinkle with salt and sugar (the proportion is determined according to your taste preferences). Putting all this in a jar or a plastic bag, mix well, shaking the cucumbers for a longer time. It will be ready in half an hour.

Step 1. Quick recipe - salted in 30 minutes

Medium salted cucumbers can be harvested both for the winter and for consumption right there, after a short time. It is important to choose the method of salting. Either it will be done right in the bottle, or in a separate bowl. One way or another, cucumbers salted in this way can be twisted with lids and closed with plastic lids. Add two tablespoons of salt per liter of water. Cucumbers are fermented whole or cut. We shift them with garlic, pepper, spices, herbs, bay leaves, etc. Fill with brine and keep in a warm place for several days. Then you need to put it in a cold place.

Step 2. For medium salting, you should wait a few days

The recipe for crispy pickles for the winter

The pickled cucumber prepared according to this recipe will appeal to everyone. First, everything is simple in terms of cooking. Secondly, in winter, cucumbers will crunch like they have just been removed from the garden.

Ingredients for making canned cucumbers for the winter

• Cucumbers - 4 kg.
• Salt - 1.5 tbsp spoons per liter of water
• Horseradish leaf or root - 3-5 pcs.
• Black currant leaf - 6-10 pcs.
• Cherry leaf - 5-10 pcs.
• Walnut or oak leaf - 10 pcs.
• Dill - bunch
• Celery - 1 pod or half root
• Garlic - 2 heads
• Grape leaf - 20 pcs.
• Chile - 1 pc.

How to salt cucumbers for the winter correctly - a step-by-step salting recipe with a photo

We will wash all products. We choose tight cucumbers with pimples. If they are not only from the garden, then leave them in cold water longer. Leaves and twigs, if large, cut with scissors. But it is better to put everything whole. The horseradish root must be chopped, and the leaves must be chopped smaller. Dill is usually placed directly in bushes, but you can also cut it.

Step 1. Prepare the spices

When the cucumbers are already in the water, we will merge it, rinse the fruits again. We choose a vessel in which the cucumbers will be salted. Put a layer of sliced ​​mixture on the bottom and lay out a layer of cucumbers. And thus we shift until we lay out the fruits and spices. Stir salt with water and pour this over the cucumbers. This amount of cucumbers will take about 5 liters of brine. Cover the top with washed grape leaves.

Step 2. Cover the cucumbers with grape leaves on top

It is important to place some kind of weight on top of the vessel. If not, then a three-liter jar full of water, installed on something flat, will do. In a warm place, salt the cucumbers for 5 days (if it's cool, and 2-3 if it's warm). Don't worry if you see a white coating on the water, it's lactic acid bacteria. Cucumbers can be eaten even after 3 days. But if you want to prepare them for the winter, then salt the brine, rinse all the contents (except greens) and jars with boiling water (sterilize the jars and lids), and then fill them with boiled brine (you can do this twice) and roll up the lids. We keep them upside down under the covers, and then send them to the shelves. It's okay if the brine gets cloudy. Then all this will precipitate. And in winter, delicious crispy pickles await you.

Who does not like to feast on salty crunchy cucumbers! If you follow some simple salting rules, even the most common recipe for cooking cucumbers will turn them into an appetizing and tasty treat.

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

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

There are certain nuances of harvesting lightly salted and pickled cucumbers, which should be performed regardless of the method of salting.

When salting, follow the general rules:

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

• wash glass jars with baking soda gruel and steam;
• rinse the barrel thoroughly until the water is clear of sawdust and the characteristic odor disappears. Next, it must be filled with water and kept for several days in order for it to dry out, and small cracks and gaps disappear. We wash with a solution of soda - 1 teaspoon for 2 liters. water;

Attention: barrel preparation should be started a few weeks before harvest.

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

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

Cold ways of pickling cucumbers

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

1 way

Ingredients:

Cucumbers are selected for the container capacity, provided they fit snugly together.

Spices for a 3 liter jar:

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

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

Cooking process:

1. Divide the spices into 3 equal parts. We put one part on the bottom of the can.
2. We spread the cucumbers vertically so that they fit tightly to each other.
3. After filling the jar to the middle, lay out the second part of the spices.
4. Putting all the fruits tightly to the top, add the remaining seasoning and mustard.
5. Fill the cucumbers with brine, cover with gauze and leave at room temperature for 1.5 - 2 days, until they ferment.
6. Then we drain the brine, boil it and cool it.
7. Pour the resulting solution back into the jar and close it with a nylon lid.

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

2 way

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

Ingredients:

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

Cooking steps:

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

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

3 way

"Grandma's Way", in a tub or in a barrel. In today's world, this salting method is not for the lazy. Minus - a lot of fruits for pickling.

Ingredients:

• cucumbers - 50 kg;
• garlic - 150 gr.;
• dill - 1.5 kg;
• - 250 gr.;
• leaves - 0.5 kg of cherry and 0.5 kg of currant.

Note: oak leaves are not taken, because the container is wooden. It will transfer its smell and tart taste to the fruit.

Brine: for 12 liters of boiled water:

• for small fruits - 800 gr.;
• for large and large - 1 kg 200 gr.

1. Spices, previously divided into 3 equal parts, are placed on the bottom of the tub or barrel.
2. Spread the cucumbers in a horizontal position to the middle, and send the next part of the seasoning.
3. Fill the container to the top, fill it with the remaining spices and fill it with brine.

It is necessary to put oppression on top so that the fruits are constantly in the brine. Store cucumbers in a cool place.

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

In this video, you will learn an easy way to cold pickle cucumbers: