People who have not come across pickling cucumbers for the winter find it very simple. But it takes a special flair and flair to make this appetizer. You need to choose the right cucumbers, find the right proportions spices. And the main secret of getting crispy cucumbers is that before the seaming process, you need to place the fruits in water for several hours. Cucumbers will get rid of nitrates and are saturated with water, as if refreshing, they will get crunchy properties. Learning and following these tricks will lead to a delicious product. And crispy pickles will delight you on the table throughout the winter.

1) How to salt cucumbers so that they are crispy - mom's recipe

For brine on a bottle with a capacity of 3 liters, you will need 1 liter of water, one and a half tablespoons of salt, a few pieces of garlic, which are put on the very bottom.

First you need to prepare the cucumbers, for this you need to leave them in water for several hours. Then put the product in a container, pour the brine prepared in advance, into which you need to add dill, currant leaves, horseradish and cherry, then close the jar and set it aside.
After a few days, the fermentation process will begin, this can be seen by the swollen plastic lids. To get crispy cucumbers, you need to let the collected air go out. Then, after a day, close the lid again and place the jar in the cellar or refrigerator. This recipe will keep the cucumbers crispy.

2) Cold method of pickling cucumbers in a bag with the addition of aspirin

Pickling in a bag with added aspirin is the fastest way to prepare it. After 8 hours, cucumbers can be use but received fruits are not intended for long-term storage.
Before cooking, you need to cut 1.5 kg of cucumbers into halves. Place them in a plastic bag and add 2 tablespoons of salt, herbs, horseradish leaves, a tablespoon of mustard seeds, 8 allspice peas, a few leaves of sorrel and currants. Mix all this thoroughly and add crushed aspirin. Tie the bag and shake again. Put the bag in the refrigerator. Thanks to the aspirin, the cooking time is very short. It is recommended to use only regular salt for salting. A plastic container can be used instead of a bag.

3) Dry pickling of cucumbers in its own juice

For cooking, you need 1.5 kg of cucumbers, which must be placed in a jar. Also send there 2 tablespoons of salt, 2 cloves of garlic, 2 tablespoons of mustard powder, herbs. You need to add cucumbers until the fruits give juice. The dry salted taste is similar to those marinated in a bag. But due to the tightness, such fruits can be stored throughout the winter. For more juice, you can grate a couple of cucumbers. Adjika will give flavor, and chili pepper will give bitterness.

4) Cucumbers in Bulgarian

The salting method is suitable for lovers of crispy and spicy snacks. For many years, this recipe has remained a favorite delicacy of many gourmets. Add 4 rings of onion to a liter jar, half a teaspoon of mustard and peppercorns. Then add a spoonful of salt, 2 tablespoons of sugar and 5 tablespoons of vinegar. Then put the cucumbers tightly in the jar and lay the dill on top. After that, pour brine, cover the lid and put in a deep container, which must be filled with cold water so that they are covered. Put on fire and bring to a boil. After that, let the jars cool by turning them over.

5) Pickled cucumbers

Consider the oldest recipe for crispy cucumbers - pickling in a barrel. This will also require apples. Spicy herbs and various leaves are spread in an oak barrel in 3 layers. This is the bottom of the barrel, the middle and top of the vegetables. For 10 liters of water, you need 800 g of salt. You need to lay out the cucumbers in turn with the apples. Then pour brine and cover with gauze, put under oppression. Positive temperature leads to the fermentation process. The ideal temperature is between 0 and +6 ° C.

You can add any vegetables to the barrel, such as cabbage, zucchini and squash. It is possible to exclude the possibility of the appearance of mold if covered with mustard powder. The taste of barrel cucumbers will not be too vigorous, this method of cooking vegetables does not irritate the digestive system.

Everything the above methods will allow young housewives to salt cucumbers so that they remain crispy and aromatic. Now the fruits will crunch in the mouth and bring a lot of positive emotions.

Cucumber is one of the most beloved and affordable vegetables in Russia. This herbaceous plant, known for more than six millennia, is home to Southeast Asia and India. Cucumber seeds were brought to Russia in about the eighth century, since then this vegetable has become widespread throughout the territory of the Russian state. With certain skills, you can grow it on any summer cottage and even on your loggia or balcony.

Foreign travelers considered this vegetable our national food, not a single feast was complete and until now fresh and crispy pickled cucumbers. They are used both as an independent aromatic and savory appetizer, and as a component of your favorite salads (for example, olivier and vinaigrette), and as an addition to sauces, and as a dressing for soups (for example, hodgepodge).

But cucumber in Russia is a seasonal vegetable, summer and autumn. To many housewives I want to treat my relatives and loved ones with salted crispy homemade cucumbers in late autumn, and cold winter, and early spring, when there is still no new harvest, but you want something tasty. Of course, you can buy a ready-made jar of pickled or pickled vegetables in the supermarket, but where is the guarantee that it will be delicious?

Secrets of harvesting crispy pickles at home

It is very important to get good pickles for the winter:

• selection and processing of all components for salting
• selection of a cooking recipe.

Selection of vegetables and herbs for pickling cucumbers

Cucumbers. We choose fresh, even, preferably young fruits of the same size with dense, lumpy peel and black thorns (with white thorns, good for fresh salad). Cucumbers should be chosen small or small (gherkins) so that they fit freely in the jar, are sweet in taste, dense with small seeds, without internal voids.

If you buy fruits for harvesting on the market, then ask the seller about the variety. For harvesting, cucumbers of special pickling varieties are needed (non-female, Murom, Vyaznikovsky, Altai and many others).

Water. When harvesting cucumbers, water is a very important ingredient for making a marinade or brine. Best to use spring, spring or well water. If this is not possible, then it is better to buy purified drinking water in a supermarket or pass the tap water through a filter.

Spices and herbs. Traditionally used garlic, horseradish (root and green leaves), cherry and currant leaves, dill (umbrellas with seeds and green leaves), black bitter and allspice (peas). Each recipe has its own secrets in the selection of herbs and spices, but most importantly: all herbs, leaves, roots must be well washed and cleaned of earth, be fresh and fragrant. Don't use dried herbs.

Salting jars. You can harvest pickled cucumbers for winter storage in glass jars of any size. But very important wash the container thoroughly, but it is better to soak in a solution of baking soda for a while, then rinse well, sterilize and dry well in the air.

Choosing a recipe for winter pickling cucumbers

Many recipes for preparing salted crispy cucumbers at home are popular. Before salting according to any recipe, it is advisable to soak the cucumbers in cold water (preferably well or spring water) for at least 2 hours (ideally 8-10 hours).

The recipe is common and one of the best

For a three-liter jar you need:

For determining the right amount of water cucumbers are preliminarily placed in a jar and filled with water up to the very neck, then the water is poured into a saucepan. From this amount of water, a brine will be prepared for pouring.

All components must be well washed, jars sterilized, cucumbers are pre-soaked!

We cut all the greens coarsely (dill, cherry and currant leaves, leaves and horseradish root), peel the garlic and cut large cloves into 3-4 parts. Prepared cucumbers can be trimmed to speed up the pickling process.

We put some of the chopped greens on the bottom of the jar, then put the cucumbers tightly, sprinkling with herbs and garlic, to the very top. Cucumbers in a jar with greens should stand a little before pouring with brine so that they are saturated with aromas.

The brine is prepared at the rate of: two tablespoons of table salt (without a slide) per liter of water. Taken in advance a certain amount of water, the calculated amount of salt, pepper, a few pieces of bay leaves are added. The solution is brought to a boil and poured into a boiling jar with cucumbers.

Cover the jar with a lid or gauze, set it to sour at room temperature. Gradually, the brine in the jars will become cloudy, the cucumbers will begin to pickle. After about 2 days you should taste the cucumber, if it is salted and slightly sour, then we proceed to preservation.

Pour the brine from the jar into a container (you can together with the herbs), boil and pour back into the jar with cucumbers, then quickly roll up. If cucumber jars will be stored in a warm room, and not in a basement or cellar, then before capping with a lid, a tablespoon of five percent vinegar should be added to the jar.

Pickled cucumbers prepared according to the proposed recipe for the winter in jars will be perfectly stored for a very long time.

Recipes for harvesting cucumbers for the winter in a hot way

There are many recipes for canning pickles for the winter using hot steam and boiling brine.

Recipe number 1 (hot method)

Ingredients calculated for the volume of a three-liter can:

Rinse the cucumbers thoroughly, leave in cold water for several hours. Wash greens (leaves and dill) well under running cold water. Peel the horseradish root and rinse.

At the bottom of the jar, put chopped greens, pieces of horseradish root, a few cloves of garlic, then prepared cucumbers. In a filled jar boiling water is poured and left in this form for 20-25 minutes. Further, the water from the jar is poured into a saucepan and boiled again. Salt in a boiling brine, add granulated sugar, pour into a jar of cucumbers. Cucumbers stand in this brine for 15–20 minutes.

After this time, the liquid must again be drained and boiled. The required amount of vinegar is added to a jar of cucumbers (without brine). Cucumbers are poured with boiling brine and sealed with lids.

Recipe number 2 (With aspirin. Yes, yes! With the one that is for the common cold)

Required products:

Prepare fresh cucumbers and selected herbs in the same way as in the previous recipe.

Wash and sterilize glass jars and capping lids.

First, sprigs of dill, parsley and two or three cloves of garlic are placed in jars (you don't need much), then, fit tightly cucumbers almost to the top and a layer of herbs with garlic. The contents of the jar are poured with boiling water and left for an hour. Then the brine from the jar is poured into a container, put on fire, brought to a boil, granulated sugar, salt, peppercorns (several pieces) are added.

For the cucumbers left in the jar, they crumble one acetylsalicylic acid tablet(aspirin) so that the blanks are well stored at any temperature and not fermented. Cucumbers are poured with boiling brine, the jar is sealed with a sterilized lid.

Cucumbers prepared according to this recipe have excellent taste, crunch well and are stored for a long time at room temperature.

Recipe number 3 (Hot salting with citric acid)

Ingredients:

Prepare cucumbers (wash and hold in cold water for five to six hours), sterilize glass jars, prepare herbs and spices.

Since cucumbers cooked in this way are significantly reduced in size, they must be very put tightly in a jar before salting, then pour boiling (preferably spring or well) water, close the lid and let stand for 15-20 minutes. Then, pour out the water. Boil another portion of water and refill the contents of the jar, let stand for 15–20 minutes. Pour water into a container, put salt, granulated sugar, a few leaves of lavrushka and peppercorns, put on fire, bring to a boil. Put citric acid in a jar on cucumbers, pour in the prepared boiling brine and quickly seal with a sterilized lid. Pickled cucumbers for the winter in jars are ready.

Cold recipes for preparing cucumbers for the winter

The cold way of preparing pickles for the winter is the simplest and most common. Even an inexperienced housewife can cook such canned food.

Recipe number 1 (without vinegar)

Required ingredients for a three-liter jar:

Prepare cucumbers, herbs and rolling jars as in the previously described recipes.

To the bottom of the can put greens(currant leaves, a few pieces of bay leaves, dill leaves), chopped garlic cloves, horseradish, pepper. Then fill the jar with cucumbers and leave to stand so that the cucumbers are saturated with the aromas of herbs and spices.

Dissolve 100 grams of sodium chloride in water, and pour cucumbers in a jar with this solution, leaving 2-3 centimeters empty. Bank closed with a polyethylene lid and leave for 5 days. Then, after the brine in the jar becomes transparent and a precipitate forms at the bottom of the jar, the liquid is poured out of the jar. Cold water is poured into a jar of cucumbers and rinsed several times so that the sediment is washed out. The bottom of the jar should be clean and free of sediment.

The contents of the jar are poured with prepared brine to the very edge of the neck. After that, pickled cucumbers in jars are sealed with lids.

Recipe number 2 (with mustard)

At the bottom of the sterilized jar, put herbs, peppercorns, a crumbled piece of root and a horseradish leaf, one or two cloves of garlic. Then the jar is filled with cucumbers, sprinkled with garlic, garlic is also put on top.

Salt is dissolved in boiled water. Cucumbers are poured with this cooled solution. Mustard powder is added to the jar. Then the jar is covered with a lid and leave to infuse, salting lasts about 5 days. Then everything is as in the previous recipe.

Pickled cucumbers according to this recipe will retain their color until winter and become fragrant and savory in taste. So, from the set proposed and known methods cooking crispy pickles for the winter, choose a recipe to your taste. Summer pickling of cucumbers for the winter - crispy, aromatic, piquant vegetables on the table all year round for you and your loved ones.

Bon Appetit!

Olga Nagornyuk

How to pickle cucumbers for the winter in jars

Pickled cucumbers, but with potatoes, and with lard - what could be tastier than this food, familiar from childhood? Recipes for pickling vegetables are passed down from generation to generation - from mother to daughter. But even the most delicious dishes are periodically boring, and therefore housewives are always not averse to learning new ways to pickle cucumbers in jars for the winter.

How to choose cucumbers for pickling?

Not every cucumber will be salted. If you don't want to end up with a tasteless, watery vegetable, follow our recommendations for cucumbers.

1. Pay attention to the variety: “Nezhinsky”, “Favorite”, “Competitor”, “Voronezhsky”, “Nezhinka”, “Zasolochny”, “Liliput”, “Parisian gherkin”, “German”, “Courage” are excellent. Long greenhouse cucumbers and salad varieties are not suitable for salting: the taste is not the same, and the density of the pulp is not suitable.

2. Consider the size: it is better to salt small cucumbers, the length of which is 5-12 cm. Try to put cucumbers of the same size in jars, then they will be salted evenly.

3. Select unripe green vegetables, without yellowness, otherwise, pickling them, you get watery shriveled cucumbers with a lot of large seeds instead of pulp.

4. Cucumbers with black pimples and thick peel are good in salting, you can determine the degree of density of which by trying to push it with your fingernail. When it comes out with difficulty, feel free to buy such cucumbers for pickling.

5. The fresher the cucumbers, the more elastic they come out after pickling.

6. Taste the cucumbers: you should not take bitter vegetables, since the bitterness does not go away from them even after salting. Some housewives assure: you can get rid of it by soaking the cucumbers in water for 5-6 hours. But we do not advise taking risks: what if this technique does not work?

Pickling cucumbers: secrets

Experienced housewives own little tricks that allow you to pickle cucumbers for the winter in jars for a long time. Now you will know the secrets of proper preservation.

• According to observations, cucumbers will turn out delicious if they are poured with brine 5 days before the new moon.

• You can prevent excess fermentation by putting a teaspoon of mustard in a jar. It will also add spice to the cucumbers.

• To prevent jars of pickles from exploding, add 2 tablespoons of vodka or 1 tablespoon of alcohol to the brine.

• Calculate the amount of salt in the brine based on the temperature of the room in which you plan to store the preservation. If the temperature is 4 ° C, put 60 g of salt per liter of water, for storage at 14 ° C - 10 g more.

For more helpful tips on salting, see.

Pickling recipes

There are many ways to pickle cucumbers in jars for the winter, but we have chosen the most delicious ones.

Pickled cucumbers in a jar kept at room temperature

A set of products per liter can:

dill - 1 small umbrella;

horseradish - 1 medium sheet;

garlic - 5-6 cloves;

hot pepper - 3 rings;

bell pepper - 2 rings;

currant leaves - 2 pcs.;

coarse salt (not iodized!) - 20 g;

acetylsalicylic acid (aspirin) - 1.5 tablets, powdered;

cucumbers (how much will fit in a jar).

Conservation process

1. We wash the cucumbers well, put them in a large container and fill them with cold water, leaving them for 5-6 hours. During this time, they will be saturated with liquid, and air will come out of them.

2.With the help of soda, we thoroughly wash the cans, and then dry them. We sterilize the lids in boiling water. We wash and cut the rest of the vegetables and herbs.

3. After waiting for the allotted time, remove the cucumbers from the water and put them in a jar, on the bottom of which we first put horseradish, dill and currants. After packing the cucumbers tightly, add garlic and pepper last.

4. After bringing the water to a boil, pour the vegetables with it, cover it with a loose lid and let it cool to a temperature that will allow you to take the jar in your hands without scalding.

5. Drain the water from the jar into an enamel pan, add 100 ml of boiled water there and bring it to a boil again. Meanwhile, pour salt and chopped acetylsalicylic acid into the jar.

6. Pour boiling water into the jar to the very top and tighten the lid tightly.

7. Turn the jar upside down and check if we have closed it tightly (no air bubbles should break out from under the lid into the brine). We put the jar on a dry cloth upside down and cover with a towel on top.

8. After a day, we transfer the chilled cucumbers to the storage area.

Homemade pickles recipe

Required products (for a 3 liter jar):

cucumbers - about 1.5-1.8 kg;

table salt (not iodized) - 50 g;

peppercorns - 5 pcs.;

dill - 1 large or 2 small umbrellas (no umbrellas, take twigs);

garlic - 4 cloves;

horseradish - 1 sheet;

bay leaf - 3 pcs.;

cherry leaves - 2 pcs.

Salting sequence

1. Wash vegetables and herbs under running water. Cut the garlic cloves into slices.

2. Boil the lids for 3-5 minutes. At the same time, dissolve salt in another saucepan in 1 liter of cold water.

3. Put cucumbers, herbs and other vegetables in a jar, alternating cucumbers and spices.

4. Fill with the resulting saline solution (you can bring it to a boil, but it will not explode even with cold storage), cover with lids (without tightening them) and leave to ferment for a week.

5. After 7 days, top up with brine and roll up the lids. The cucumbers are ready.

If you are not enthusiastic about pickling cucumbers in jars for the winter, perhaps you will like pickling them better?

Take it for yourself, tell your friends!

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Bananas are delicious, healthy and affordable fruits, but most of us are used to eating them raw and only as a snack. But there are a lot of incredible dishes, both simple and more complicated, where one of the main ingredients is banana. What to cook from bananas - we tell and show!

Pickled cucumbers are an irreplaceable component of such favorite dishes as hodgepodge, pickle and others. Therefore, any housewife should prepare several jars of such pickles.

Cucumbers can be harvested large and small, but small hard fruits are the most delicious in salting. Salting cucumbers for the winter, as well, is the simplest and most troublesome task.

Mineral water with gas allows the fruit to get a lot of oxygen, which has a beneficial effect on the salting process. The fruits are completely salted, but crispy and tender. The taste of such blanks will not turn out to be pronounced and will appeal to all lovers of pickles. For such a workpiece, you will not need to stand at the stove for hours and cook. Such pickling of cucumbers without vinegar for the winter, as well, is suitable for any occasion.

Required Ingredients:

• Cucumbers - 0.5 kilograms;
• Mineral sparkling water - 330 milliliters;
• Garlic - 5 small cloves;
• Salt - a tablespoon without a slide;
• Dill - 1 bunch;
• Black or red currant leaves - 5-7 pieces.

How to salt cucumbers quickly:

1. Rinse the gherkins, trim the tails on both sides;
2. We clean the garlic and put it in pre-prepared jars, they need to be sterilized in a convenient way;
3. Rinse the greens well and place them on the bottom of the jar for garlic preparation;
4. Now you can put cucumbers in jars, pour salt on top;
5. The jar must be filled with carbonated water, covered with gauze and left to infuse for 8-9 hours, it is best to make the preparation in the evening and leave to infuse overnight, and continue cooking in the morning;
6. After that, you can close the jars with tight plastic lids and store them in a cool place or refrigerator.

How to salt cucumbers with a simple ambassador

The ingredients for this recipe are designed to pickle one three-liter jar of cucumbers. If you need to prepare several cans, then the ingredients should be increased accordingly. This recipe is classic and proven by more than one housewife, cucumbers are tasty and moderately salty, like.

Required Ingredients:

• Small cucumbers - 1.5-2 kg.;
• Leaves of any currant - 5 pieces;
• Cherry leaves - 5 pieces;
• Horseradish leaves - 2 large leaves;
• Fresh garlic - 3-5 cloves;
• Fresh dill - 1 bunch;
• Water - 1 liter;
• Rock salt - about 2 tbsp. heaped spoons;
• Sugar - 1-2 tbsp. spoons.

How to salt cucumbers - recipe:

1. Wash the cucumbers, cut the tails and soak in boiled cold water for about 3-4 hours;
2. Containers for blanks must be sterilized so that vegetables do not deteriorate during storage, this is easiest to do with steam or an oven;
3. The lids are also sterilized by immersing them in boiling water and holding them there for about 10 minutes;
4. Sort out greens, rinse;
5. All greens need to be laid on the bottom of the jar, but horseradish leaves must be left;
6. Put cucumbers in a container and pour brine on top, for it you need to mix cold water, salt and sugar;
7. Horseradish leaves should be placed on top of the cucumbers and rolled up with sterilized lids;
8. The fruits will gain flavor and salt in about 1 month.

How to salt cucumbers for the winter

Various seasonings and herbs can be added to these cucumbers, it depends on your taste. But the most suitable ingredients are peppercorns, laurel, horseradish leaves, garlic, dill. It is these seasonings that are usually added to salted vegetables. The most elementary and convenient recipe is pickling cucumbers in jars.

Required Ingredients:

• Fresh small cucumbers - about 1 kilogram;
• Rock salt - 3 tbsp spoons;
• Black pepper - 5 peas;
• Laurel - 2 leaves;
• Currant leaves - 3 pieces;
• Garlic cloves - 5 pieces;
• Fresh dill - 1 bunch;
• Tarhun - 1 bunch;
• Large horseradish leaves - 1/3 leaf.

How to salt cucumbers - recipe:

1. Cucumbers need to choose certain varieties intended for pickling, other varieties are not suitable for long-term storage, wash the fruits, put them in cold water, leave to infuse in it for at least three hours, but it is better to increase the time to 5-8 hours, so the fruits they are fed with enough water and do not take a lot of brine from the jar;
2. It is necessary to put herbs and spices in prepared jars;
3. Now you can prepare a salting solution, dissolve salt in water;
4. Fill the jars completely with brine and close with tight plastic lids, before closing the jar, hold the lid in boiling water for a few seconds.

How to deliciously salt cucumbers with a spice

For the festive table, you can prepare in advance a large number of blanks that will serve as snacks. Therefore, spicy cucumbers must be cooked. They can be served with a variety of hot dishes and side dishes, and can also be used as a snack. The pungency gives them an unusual taste and richness. In addition, in this recipe, not only small fruits are useful, but also large enough, they will subsequently be cut into convenient pieces.

Required Ingredients:

• Cucumbers - 1 kilogram;
• Black currant leaves - 10 pieces;
• Parsley - 10 branches;
• Dill - 30 grams;
• Red hot pepper - 1 small pod;
• Peas of pepper - 3 pieces;
• Garlic - 1 large head;
• Rock salt - three tablespoons;
• Water - 1000 milliliters.

How to pickle cucumbers for the winter:

1. For this recipe, it is best to take a large enamel pan and salt the vegetables in it; put a small part of the seasonings on the bottom of the container;
2. Wash cucumbers, cut tails and cut into small slices;
3. Peel the garlic, chop finely, grate or pass through a garlic press;
4. Mix the chopped fruits with the remaining herbs and seasonings, put in a saucepan;
5. In the meantime, you can boil the brine, it is boiled from water with the addition of salt;
6. When the brine is ready, they need to pour the fruits into pots, the liquid should completely hide the pulp;
7. Put a large dish on the pulp and set oppression on it;
8. The pulp should be left in the room for 10-15 days, it is advisable to cover the pan with gauze or a thin cloth;
9. After the end of this time, you can transfer the fruits to sterilized jars, fill with brine and close with lids;
10. The finished workpieces are left a little at room temperature and only then they are removed for long-term storage.

How to salt cucumbers in jars

Not so long ago, housewives salted vegetables in barrels, other containers were not very common. But now more and more housewives prefer glass jars, and it is a wooden barrel that helps to get the most delicious cucumbers. In addition, in such a container, you can salt a large amount of vegetables at a time. Well, if that amount of vegetables is not needed, you can simply prepare only a small part of them.

Required Ingredients:

• Cucumbers - 100 kilograms;
• Fresh garlic - 300 grams;
• Umbrellas and dill seeds - 3 kilograms;
• Fresh horseradish root - 0.5 kilograms;
• Black currant leaves - 1 kg.;
• Coarse rock salt - 800-1000 grams.

How to salt cucumbers for the winter in jars:

1. Rinse the cucumbers, remove the tails, but leave the stalks;
2. Wash, peel, prepare all the spices and herbs, prepare for use, chop the garlic a little, or leave it in whole slices;
3. Spread 1/3 of all prepared spices at the bottom of the container;
4. Then distribute the fruits on the spices, it is important that there is not a large distance between the fruits, so they are rammed a little;
5. Then again lay out 1/3 of the total mass of spices;
6. Then the fruits are laid down again;
7. Cover everything from above with the rest of the spices;
8. It is necessary to prepare a saline solution from water and salt, for this they take cold water and pour it into a container with pulp;
9. Put a large plate or a special wooden circle on all this, and put heavy oppression on top;
10. After a while, the fruits are soaked in saline and salted.

Pickled cucumbers with apples

Cucumbers in blanks can be combined with other vegetables, even fruits. For example, a small amount of apples can be added to pickles. In this case, the apples will also be salted and will turn out to be a very tasty snack. With such fruits, you can cook a wide variety of dishes or just enjoy yourself in the winter.

Required Ingredients:

• Cucumbers - 1 kilogram;
• Sour green apples - 0.5 kilograms;
• Lemongrass leaves - 8-10 pieces;
• Salt - 50 grams;
• Granulated sugar - 50 grams;
• Water is about 1 liter.

How to pickle cucumbers quickly:

1. It is enough to just wash the cucumbers, you can cut off the stalks, but this is not at all necessary to do;
2. Wash the apples, cut into slices, remove the core, if the capacity allows, then you can leave the apples whole, they will also be salted;
3. Lemongrass leaves need to be washed well, you do not need to cut the leaves, they will be used whole;
4. First you need to boil the brine from water, sugar and salt;
5. In the meantime, the saline solution is boiling, you can start laying out the fruits in the jars, do not forget, add lemongrass leaves to them;
6. When everything is laid out, it is necessary to fill them with brine, cover with lids and leave for about 5 minutes;
7. Then pour the brine from the cans back into the pan, put on the stove and boil;
8. Pour the solution into the jars again and leave for 5 minutes;
9. Only then can you close the blanks with lids and roll them up;
10. Such a blank should be stored in a cool, and preferably dark place, only in this case, the hostess can be sure that the twist will be stored for a long time.

When preparing, you can use various spices, and you can store them in different containers, but this will not greatly affect the final result if a decent recipe was initially chosen. It must use the right ingredients and the ratio must be calculated correctly.

After the fruits have lain in water, they should be rinsed again.

Only spring water should be used to prepare delicious brine. The water is brought to a boil, salt is added to it at the rate of 2 tbsp. l. for 1 liter. Cucumbers are poured with the resulting solution. Peeled garlic, washed dill and currant leaves are added to the fruits. For canning cucumbers, you should choose young currant leaves. After the cucumbers are filled with brine, they should be pressed with oppression and left for a couple of days in a cool place.

After this time, the brine is drained and filtered, and the cucumbers are washed under running water. The washed vegetables are placed in jars and spices, bay leaves and red hot peppers are added again. The brine is brought to a boil and poured into jars of vegetables. After filling, the cans are rolled up with canning metal lids.

Cold salting of vegetables

Cold salting is one of the simple and popular among novice housewives, as it is very simple. Using this salting method, you can get a great crunchy snack. The cold canning method does not use table vinegar.

Most often, the following ingredients are included in the recipe:

• vegetables;
• water;
• table salt;
• Dill;
• garlic;
• horseradish;
• black peppercorns;
• foliage of black currant.

The process of preserving vegetables consists of a sequence of specific operations. In prepared jars, the bottom is stacked with layers of spices and herbs. For a 3-liter jar, it is enough to use a few currant leaves, 2-3 bay leaves, 3 cloves of garlic, dill sprigs. You can use a little chili if you like.

Cucumbers are placed tightly on top of the spices and herbs.

After laying, proceed to the preparation of the brine. To do this, dissolve 100 g of kitchen salt in water. Jars of vegetables are poured with prepared brine, leaving 1-2 cm of empty space on top. The further process of salting for the winter consists in placing cucumbers in a jar under a nylon lid for 5 days.

The next stage of salting is carried out only after the pickles have settled for the winter under a nylon lid, the brine will become transparent, and the sediment will be at the bottom of the jar. The brine from the cans is carefully drained, and the remaining sediment is washed out by filling the cans several times with cold water. Washing is carried out until all sediment on the bottom of the can disappears.