Calories: Not specified
Cooking time: Not specified

If you do not have a cellar, prepare pickles for storage in the apartment according to this recipe. Cucumbers are crispy and very tasty. And you won't have any problems with storage. Proven over the years.

Ingredients for a three-liter jar:

- strong cucumbers, small size - 1.5 kg;
- horseradish leaves - 1 pc.;
- tarragon - 1 sprig;
- dill umbrellas - 1 pc.;
- cherry and currant leaves - several pieces each;
- mustard powder - 1-1.5 tsp.

For brine:

- coarse rock salt - 1/3 tbsp.;
- water - 1 l.

Recipe with photo step by step:

1. Wash and dry the jars. At the bottom, put horseradish leaves, tarragon, cherry and currant leaves, dill umbrellas. This list can be supplemented with other herbs to taste, which are traditionally sold in pickling “brooms”. Estragon must be put in, it is he who makes the cucumbers so crispy. If you do not find fresh, put dried tarragon (tarragon). To fit more cucumbers in jars, you can finely chop all the greens, and then put them in jars.




2. Before canning, it is advisable to soak cucumbers in clean cold water for at least a few hours. Possibly overnight. Then wash them well. If desired, you can cut off the tips or put the cucumbers in jars whole. Place cucumbers in canning containers.




3. Prepare the brine. For 1 liter of boiled cooled water, take a third of a faceted glass.




4. Stir and carefully, so as not to pour in the small specks that may be in the salt, pour the brine into the jars. Cover the cucumbers with lids and leave at room temperature for 2-3 days. During this time, the cucumbers will slightly change color and decrease in volume. Therefore, it is possible to report from one bank to the others.






5. After 2-3 days, drain the brine from the jars into the pan. It should be boiling at the time of pouring into jars. Pour boiling water over cucumbers. After 5 minutes, drain the water and repeat the procedure.

6. For the third time, fill with marinade and seal with sterile lids. Place the jars on the lids, i.e. upside down. Wrap up. Leave pickles for the winter in jars for storage in the apartment, covered for the night, or better for a day, for complete slow cooling.




And then you can store cucumbers at room temperature. But preferably in a dark place, for example, in a pantry. But if you have a cellar, then you can lower the workpiece there as well.

And we also invite you to prepare.

Good luck preparing!

Prepared according to this recipe, they are very tasty. They are the same as barrel pickles. This is a great way to salt in a city apartment, where there is no basement or cellar to store a barrel of pickles. Pickled cucumbers are a traditional Russian snack for all time. They are one of the main ingredients in pickle, hodgepodge, vinaigrette and other salads. Our family has been preparing such cucumbers for thirty years already, and the result is always excellent, not a single jar has exploded - so we highly recommend that you cook this pickle. Store at room temperature, but most importantly - in a dark place.

Canned pickled cucumbers. Recipe.

Ingredients (for one 3-liter jar):

fresh cucumbers - 1.5-1.8 kg;

greens for canning (dill stalks and umbrellas, horseradish leaves, currants, cherries) chopped - 2 handfuls;

bay leaf - 2 pcs.;

black peppercorns - 10 pcs.;

allspice - 3 pcs.;

cloves - 2 pcs.;

garlic - 4-5 cloves (cut);

chopped celery greens - 2 tbsp. spoons;

dry mustard (powder) - 1 teaspoon;

for brine:

water - 1.5 liters;

fine salt - 3 tablespoons;

(brine is prepared at the rate of 2 tablespoons of salt per 1 liter of water).

Cooking:

Pour cucumbers with cold water and soak for 4-6 hours, then wash well.

Boil water with salt and cool to room temperature.

In a clean jar (you can not sterilize), lay the cucumbers vertically up to half, add all the seasonings (except mustard) and lay the rest of the cucumbers to the edge of the jar, then pour over the brine.

Cover the jar with a lid and leave for 3-4 days. At this time, part of the brine may spill out, so it is better to put a plate or other utensil under the jar and cook the brine in a slight excess.

Then drain the brine from the jar into a saucepan, bring to a boil, remove the foam and boil for 2-3 minutes.

Pour dry mustard into cucumbers and pour boiling brine to the very edge, hold for 2-3 minutes, shake the jar a little (so that air bubbles come out) and close with a sterilized lid.

Turn upside down and leave to cool completely. Cucumbers are salted in about a month. During this period, shake the jar up and down several times. During fermentation, lactic acid is formed, which is the preservative in this pickle.

These preserves can be stored until the next harvest.

And of course, pickles are a good snack for vodka, for example, this one:

Traditional pickling of cucumbers is carried out in barrels, bulk tanks or other large containers. This method is not suitable for the production of pickles in an apartment, since it is impossible to place suitable containers or it presents significant inconvenience, therefore, experienced housewives have learned to salt in more suitable ways for home conditions - in jars.

Cooking pickles for the winter is a responsible job. To make the product not only tasty, but also healthy, it is recommended to carry out salting by the cold method. When processing, use high-quality water, preferably raw. Boiled water is considered the least suitable basis for salting, but in the absence of spring, well or distilled water, boiled from central water pipes is also used.

Preparing products for salting

For proper salting, only salt, herbs and spices are used. Various recipes indicate the predominant presence of certain ingredients, the addition of which determines the taste, color and texture of cooked cucumbers.

For those who love crispy cucumbers, it is recommended to take only small fruits for pickling, no longer than 5–7 centimeters. In such vegetables, voids do not yet have time to form and seeds ripen, so the fruits have a solid texture both outside and inside. Small cucumbers do not absorb excess water, therefore they are the least susceptible to softening during the salting process.

If large fruits are used for salting, experienced housewives cut them into slices, and sometimes even remove the seeds, leaving only a strip of a white layer near the peel. Removing the seeds in a cut cucumber avoids internal voids in the fruit, so the slices retain some hardness, but they will not crunch when consumed, since the cucumber pulp will be saturated with brine in the cut. These slices are great for adding to salads and brine dishes.

• Laurel leaves.
• Blackcurrant leaves.
• Cherry leaves.
• Fuck root.
• Grape leaves.
• Oak sheets.
• Dill umbrellas.
• Peppercorns (black, allspice, red and white).
• Hot pepper (any hot variety).
• Garlic.
• Tarragon.
• Basil.
• Mint.

It is better to add spices in the amount corresponding to the recipe, but the saturation of spices must also be taken into account. If it is known that garlic is very vigorous, then add it to the brine carefully, if possible, reduce the portion indicated in the recipe. Dill umbrellas are always added fresh, but if they could not be obtained, dried parts of the dill can also be used, in which case the portion must be increased, since dried herbs are very different in saturation from fresh ones.

All prepared products should be washed thoroughly, thorns should be removed from cucumbers, if any, and garlic should be peeled. Before processing, it is necessary to try cucumbers, if some fruits have bitterness, it is better to soak them in cold water. Spices should be chosen carefully, you should not use withering leaves or peppers, dried garlic is not recommended for pickling, only fresh ingredients will allow the brine to be fully saturated and give the cucumbers a special taste and aroma.

The nuances of successful salting

To make cucumbers successful, you do not need to roll up many cans in one day. It is recommended to pickle cucumbers in small jars according to several recipes, try each taste after a few days, and only then proceed to mass processing.

Of course, experienced housewives have long been armed with a favorite recipe, but for beginners in this business, the sampling method is very desirable, otherwise you won’t understand the final taste of the product.

• It is best to pickle cucumbers on the day of harvest.
• The fruits must be sorted by size and salted each separately. Soft, damaged, yellowed or whitened unsuitable for salting.
• Do not use water containing chlorine.
• Pre-soaking the fruit in cold water will get rid of possible bitterness. You can soak cucumbers from 2 to 12 hours, changing the water hourly. The soaking period depends on the amount of bitterness in the fruit.
• Jars for salting should be thoroughly washed and sterilized, this contributes to longer storage.
• It is recommended to choose varieties of cucumbers suitable for pickling. Rodnichok and Nezhensky are excellent. Cucumbers of these varieties have an increased density, therefore, with proper salting, they will crunch appetizingly, and will not be saturated with water and go limp.
• To give cucumbers a characteristic taste, like those cooked in oak barrels, you need to add more leaves of oak, currant and cherry.
• Store jars of pickles in a cool place, a cellar or refrigerator is best.
• If the jar is opened, it is advisable to consume the product within 72 hours, but even after this time, the cucumbers will not spoil. Fruits covered with a slimy salty film can be washed well in running water and used to prepare brine dishes that are subjected to heat treatment.

Recipes

The classic method of pickling cucumbers using the cold method involves keeping the fruits in brine for several days. At the same time, the product is not preserved, but is suitable for consumption within 6–9 months when stored in a refrigerator or cellar.

Preparation of one three-liter jar takes no more than half an hour. Pickling cucumbers in a cold way is a fairly simple procedure, but the ratio of salt and water must be strictly maintained, otherwise the product may be spoiled.

Classic recipe

For salting, you should take:

• 700-800 grams of fresh cucumbers;
• 1 hot pepper variety Spark or chili;
• 3 cloves of fresh garlic;
• 100 grams of rock salt or 80 grams of Extra salt;
• spices, herbs and plant leaves - to taste.

It is necessary to soak the fruits in cold water for several hours. If not all contaminants have been removed during the pre-treatment, they should be removed, if necessary, the places of contaminants and the tips of the cucumbers should be cut off. At the bottom of the jar, you need to put slices of cut pepper, garlic and selected spices with plants. Cucumbers are placed on top of these ingredients. Usually this is done in a vertical way, but if the size of the fruits allows them to be laid horizontally, then this can be done. The method of laying will not affect the taste of the product. From above, the laying is abundantly sprinkled with salt, and then the jars are filled to the brim with cold water and rolled up.

It is not necessary to use specialized tools for seaming, salts processed in this way can simply be closed with a nylon lid and put away in a cool place.

After 2-4 days, you need to check the progress of the process. If the liquid has become cloudy and the vegetables have become darker in color, drain the brine and dilute with fresh water, adding one glass of water is enough. The resulting liquid must be boiled, and then poured into jars of cucumbers again. It is better to immediately roll up jars with hot brine and turn them upside down, leave them in this position until they cool, and then put them in the cellar or refrigerator for long-term storage.

With vodka

This cooking method is well suited for thin-skinned fruits. The vodka added to the brine prevents color loss, so the cucumbers remain bright green.

For cooking you will need:

• 1 kilogram of small cucumbers;
• 2 dill umbrellas;
• 5 currant leaves;
• 1 head of garlic;
• 100 grams of vodka.

Salting should be carried out in the following order:

1. 1. Rinse the fruit thoroughly and cut off the ends.
2. 2. Mash dill umbrellas and currant leaves with your hands so that they let the juice flow.
3. 3. Peel the garlic and cut into slices.
4. 4. Prepared ingredients should be laid in layers in a large saucepan and pour brine from vodka, two tablespoons of salt and one liter of water.

On top you need to put a plate of the appropriate size and press it down with a load, for example, put a jar of water. In this form, the workpiece is left for salting. It is desirable that the room was warm, but not hot. Best of all, such salting occurs at room temperature. After a day, an appetizer can be served at the table. Such cucumbers are called lightly salted, they are not intended for long-term storage at home, so you should not cook them in large volumes.

These recipes can be supplemented with other ingredients, the main thing is to maintain the correct balance in the ratio of water to salt.

In no case should vinegar or citric acid be added to the brine, since real salting is carried out without them. Vinegar and citric acid are used to make marinades, so with them pickled cucumbers are obtained, and this is a completely different category of blanks.

barrel cucumber recipe
Cooking Ingredients:

I will give proportions based on a 3-liter bottle.

If you salt more bottles, increase the amount of ingredients according to the number of jars.

So, for one 3-liter bottle we need:

Cucumbers - 1.5 kilograms (it is advisable to take medium-sized and even cucumbers).

Water - 1.5 liters. We take ordinary cold water, it is not necessary to boil it. But, if you are afraid to take unboiled water, you can boil the water and then cool it.

Salt - for 1.5 liters of water you will need to put 3 tablespoons of salt. I measured salt not with spoons, but with an ordinary faceted glass of Soviet times. Pour a glass of salt not full, as shown in the photo.

Spices for salting:

Horseradish root - a few small roots cut into small pieces. Pickled cucumbers as barrel

Horseradish leaves - 1 green leaf, cut into small pieces.

Garlic - 2 cloves, cut into large pieces.

Dill - a few branches - umbrellas with seeds.

Black peppercorns - 8 - 10 peas.

Bay leaf - 5 - 6 pieces.

Blackcurrant and grape leaves - if you have these leaves, you can put them in a jar in a few pieces, and if not, you can do without them.

Cooking:

1. Wash the cucumbers and soak them in a bowl in cold water for 2 hours. This is necessary so that our cucumbers turn out hard and crispy.

2. Wash the bottle well, it is very desirable to wash it with soda and then rinse thoroughly with water.

3. Put some spices on the bottom of the prepared jar: horseradish root and leaves, garlic, bay leaf, peppercorns.

4. Then we put cucumbers in a jar, again some spices, then again cucumbers and spices.

5. We prepare the brine: We collect water in a regular one and a half liter bottle.

Pour half a liter of water from this bottle into a saucepan. Pour salt into a saucepan: an incomplete glass (or 3 tablespoons).

We put water with salt to heat on the stove, heat it so that the water becomes hot. Remove from heat, stir with a spoon to dissolve the salt. Then add cold water from a bottle and mix well. We get 1.5 liters of brine at room temperature.

You can do this: boil 1.5 liters of water with salt for one minute. Next, cool the brine to room temperature.

6. Pour the cucumbers in the jar with the prepared brine and leave them to ferment at room temperature on the kitchen table. Cucumbers should ferment for 3-4 days.

During fermentation, juice will stand out, it must be removed with a spoon into a clean jar. Then, when the cucumbers ferment, they will need to add a little brine to the jar.

7. After 3 - 4 days, our cucumbers are ready, you can close them with plastic lids and send them for storage in a cool place: a basement, a pantry, a refrigerator - in general, what anyone has.

Pickled cucumbers "Like barrel" - ready. They turned out very tasty and appetizing. You can cook your favorite salads with them, and just crunch if you want, as this is a very good and simple recipe for barrel cucumbers.

Good luck with your summer preparations!

I make barrel pickles every year because I LOVE them. Previously, she kept it underground, and that year a bottle (10 liters) stood in the corner at the entrance.

The most important thing is of course the temperature. Pickles and jams are best kept at positive temperatures up to 20 degrees. In the cold, workpieces can deteriorate. So, if you do not have a cellar, and the balcony is not sufficiently insulated, you will have to look for a place for cans in the apartment. Many store blanks under the bed, on the closet and in other secluded and cool places closed from the light. Someone is making whole racks on the balcony to store blanks.

Sugar is used as a preservative in jam. With its required amount, microorganisms simply cannot multiply in such a “sweet” atmosphere. Accordingly, if the jam began to deteriorate, then there was not enough sugar. A product that begins to deteriorate can be "reanimated" by digesting with the addition of sugar.

The other extreme is candied jam. It usually spoils in this way if stored at the wrong temperature or if the sweetener is added too generously. Repeated heat treatment with the addition of a small amount of water will also help bring such a product back to normal. Another way is to heat the candied jam right in the jar in a pot of water.

Swollen jam, moldy or completely fermented cannot be restored. Most likely the product was doomed because you rolled it into dirty dishes.

Compotes from berries and fruits with seeds cannot be stored for more than a year, as hydrocyanic acid accumulates in them over time

Cowberries keep very well. You don't even have to cook it for this. It can be kept in water or even in its own juice. The main thing is to store the container with lingonberries in a fairly cool and dark place, and also not to freeze.

You can make jam more useful if you do not subject it to a long boil. Such a product is popularly called the "five-minute". It contains more vitamins, however, in terms of storage, the five-minute is more capricious. You can only store it in the refrigerator.

PHOTO: www.shutterstock.com

It will not be possible to keep pickles from vegetables at room temperature. That is, sauerkraut or pickles cannot be kept outside the refrigerator or cellar. Apparently, therefore, pickled cucumbers and tomatoes are much more popular. Acetic acid, which is used in the preparation of the marinade, is an excellent preservative. Pickled vegetables can also be stored at room temperature. Of course, provided that the preparation of such canned food was carried out correctly. To make sure of this, it is customary to defend the blanks for several days with a lid down. During this time, banks can, for example, leak. Or a white suspension may appear in the brine - this means that fermentation processes have begun inside the billet, which, in theory, should not be there and it will explode in speed. If over time the lid on the jar of pickled vegetables is swollen, it is not recommended to eat such a product.