Pickling cucumbers is a long-standing way of preserving these vegetables. More recently, wooden barrels were used for salting. Almost every Soviet family had a small wooden barrel or tub. Now the blank has been transferred to the category of art - beautiful jars filled with various fruits appetizingly beckon us on store shelves. But it is better to cook all this splendor yourself, especially since it is not at all difficult and not expensive. As for the shelf life of the workpiece, as soon as they do not refine themselves so that the salting can be guaranteed to be stored in the apartment: in addition to the more or less familiar vinegar and citric acid, even vodka or aspirin is added! We will not do anything like that, we will simply prepare salted, in other words pickled, cucumbers without all this. If you do everything right, they will be perfectly stored at home. For what below we offer you two methods - cold and hot.

Pickling cucumbers for the winter (crispy) in a cold way

Pickling cucumbers with cold salting is by far the easiest way to harvest cucumbers for the winter - you do not need to boil boiling marinades, use can keys, sterilize, and there is little use for preservatives in the form of vinegar. I offer you a wonderful recipe with detailed photos of salting crispy cucumbers for the winter in a cold way. Cucumbers prepared in this way are obtained as barrel ones: crispy, elastic, very fragrant and tasty - you will lick your fingers! I give the number of ingredients based on a jar of 3 liters, but they can easily be counted for 1 liter.

Ingredients:

• cucumbers - 1.5-1.7 kg;
• salt - 2.5 tablespoons (with a slide);
• garlic - 4-5 teeth;
• cherry leaves - 4-6 pieces;
• allspice - 7-9 pcs.;
• mustard grains - 1.5 tsp;
• water - 2.7-2.8 liters.

How to salt cucumbers in a cold way for the winter in jars

1. For pickling crispy cucumbers, we need the following ingredients.
2. We pre-clean the jars well and sterilize for about 10-15 minutes.
   
3. Wash cucumbers well in cold water. So that after pickling cucumbers do not form voids, soak them for 2-3 hours in cold water. To pickle cucumbers evenly, it is better to take cucumbers of about the same size.
   
4. Peel the garlic and leave whole cloves. Rinse cherry leaves in cold water.
   
5. At the bottom of the jar we put cherry leaves, garlic, allspice. You can add dill umbrellas, cucumbers with it will be even more fragrant. If you plan to stock up for a long time, then it is better not to add currant leaves, they form mold.
   
   
6. We put cucumbers tightly in a jar. At the same time, they should not be heavily tamped; downed cucumbers are unlikely to be crispy.
   
7. Sprinkle cucumbers with salt. We take ordinary salt, not too fine and not iodized.
   
8. Fill the jar with cold filtered water. If possible, it is better to use well or spring water.
   
9. Add mustard seeds. It has a tart taste, reminiscent of the taste of horseradish.
   
   
10. We close the jar with a nylon lid, put it on a pallet and put it in a warm place and brew for 4-5 days. Do not worry if the filling becomes cloudy or foamy, this is a natural fermentation process. As soon as it becomes cloudy, quickly remove the jar of cucumbers in the refrigerator or cellar. In a couple of days you can already taste!
    
    

Hot pickling of cucumbers

We will cook from very small cucumbers, it is a pleasure to cook from them. Save larger fruits for another recipe. Cucumbers can be salted not only in jars. It is convenient to do this in a deep saucepan or even a bucket. And after salting, put it in jars, pour in the marinade and roll up. This method is more convenient, especially if you have just come from a garden with a harvest. The only recommendation for such a case is that it should not be iron utensils - good old enameled ones will do just fine.

What we need (for a half liter jar):

• 300 grams of small cucumbers;
• 1 large clove of garlic;
• a piece of horseradish root;
• 2-3 hot pepper rings;
• 1 dill umbrella;
• on a leaf of currant, cherry and horseradish.

How to pickle cucumbers in this way so that they are well stored in the apartment

Healthy and tasty preservation is ready. It does not contain vinegar or sugar. Cucumbers come out delicious, crispy. Cold, they are an excellent snack for the festive table, all men will appreciate such a jar.

Preparing cucumbers for the winter to store in an apartment is easy! The recipe for pickled cucumbers is very easy, with just one fill. Cucumbers are crispy and tasty and, most importantly, are perfectly stored. Try to cook!

Ingredients for one liter jar:

• Cucumbers - 500 g.,
• Garlic - 1 tooth,
• Allspice - 2 pcs.,
• Black pepper - 5-6 pcs.,
• Carnation - 2 pcs.,
• Horseradish leaf, dill umbrella,
• Currant and cherry leaf - 2 pcs.,
• Salt - 1 tsp,
• Sugar - 2 tsp,
• Vinegar 70% - 0.5 tsp

Cooking:

We prepare cucumbers and jars (more on the video below). This stage is very important for high-quality preservation.

Pour boiling water over cherry, currant, horseradish and dill leaves for a couple of minutes.

Arrange in jars: garlic, peppercorns, cloves, currant leaves, cherries, horseradish and half a dill.

We cut off the tips of the cucumbers, put them vertically in jars, the second row is horizontal. Large cucumbers can be cut into rings or small tomatoes can be added on top.

Pour sugar and salt, pour boiling water.

We put the jars in the pan, be sure to put a rag on the bottom. Cover with lids.

Sterilize after boiling for 10 minutes. We take out, add vinegar. Roll up and turn over. Leave to cool under a warm blanket.

We store in a dark place. Happy preparations.

The easiest way to prepare. Cucumbers are perfectly stored in the apartment. It is advisable to place them closer to the balcony or other cool places, but if there are none, you can simply store them in the dark.

It is better to take more banks. Three liters will do, but five liters is ideal. Cucumbers can be taken medium and fairly large.

Wash and dry jars. At the bottom of each put a "broom" for salting. So some housewives call bunches of leaves and roots of horseradish, dill and other greens sold on the market.

If you add at least a couple of tarragon leaves to the jar, the cucumbers will turn out even more juicy and crispy.

Put the cucumbers on top of the greens, cutting off their “butts” beforehand.

Pour in brine from 3 stacks. salt and buckets of water.

After 72 hours, pour out the liquid from the jars. Boil clean water twice, pour cucumbers for 7-10 minutes. For the third time, it is necessary to boil the brine, fill them with jars and roll up.

Pickled cucumbers in jars

If the appetizer prepared according to the previous recipe is suitable for immediate consumption, then these should be tasted no earlier than 40-60 days after seaming.

For additional taste, the fruits must be added to a 3-liter jar a couple of cloves of garlic, dill grains, 2-3 currant leaves, allspice.

Cucumbers for 60-80 min. fill with water to "come to life". After rinsing, cut off the ends, place in a jar. From a liter of water and a heaping tablespoon of salt, make a brine and pour over the vegetables. Shake the jar several times so that everything is evenly distributed, put in a warm place (preferably in the sun) until cloudy.

Drain the brine, boil, boil for at least 2-3 minutes. Take out the cucumbers, rinse and transfer to a new jar (you can use several pieces of a smaller volume). Throw away the greens. Pour boiling brine, drain it after 10 minutes and bring to a boil. This time roll up after pouring.

Pickled cucumbers in jars under a nylon cover

On a cool glazed balcony, such a preparation will be ready in 10-15 days and will stand without problems for about a month, and cooked warm, you can eat in 3-5 days.

Put garlic, dill grains, horseradish leaves in a jar. Lay cucumbers on top.

If intended for long-term storage, it is better not to cut the tips.

Pour 50 g of salt into the cucumbers, pour cold water over it, close the lids and put away either in a cold place or in a warm place.

Pickled cucumbers with vodka

This is a great snack that has been proven over the years. Vodka acts as a preservative, so such blanks can be stored in an apartment without worrying.

Wash the cucumbers thoroughly, cut off the tips, pour over boiling water. Put in a 3-liter jar, shifting with leaves of currant, horseradish, black peas. and shower. pepper. Pour brine from 50 g of salt and a liter of water. Top pour 2 tbsp. vodka, close capr. lids.

On sale there are nylon covers for conservation. They are denser and close the jar well, only before “putting” it on the neck, you need to slightly heat the lid in hot water.

cold way

Cucumbers prepared according to this recipe are very crispy and with a pleasant spiciness.

In a 3-liter jar, send 3 cloves of garlic, a few pieces of hot pepper, dill, a few leaves of cherries and currants. Place cucumbers on top. Pour in a brine of 100 g of salt and a liter of water, cover with lids. If you cut off the ends, the cucumbers will cook faster. For the same purpose, you can make injections. In this case, it is not enough to wait for the water to become cloudy. It is necessary that it becomes cloudy, and then becomes transparent again. Sediment should sink to the bottom. That's when the cucumbers will turn out.

Drain the brine, and rinse the contents of the jars until the sediment is completely washed out. Then pour cold water into the cucumbers and roll up.

Note!

Do not use tap water for this recipe. Suitable either spring or well. It should be fresh, but it does not hurt to defend it for a couple of hours before use.

hot way

Cucumbers prepared according to this recipe will be stored for several years even in a stuffy room. The main thing is the absence of direct sunlight. So the fermentation process will begin in the banks, and they will explode.

For a kilo of cucumbers you will need:

• a couple of heads of garlic;
• horseradish root (4 cm);
• acute pepper;
• dill umbrella;
• juicy horseradish leaf;
• st.l. salt;
• litere of water.

Place clean cucumbers with cut ends in a saucepan or bucket, pour in brine, cover with a napkin, leave until foam appears on the surface.

Wash jars with lids and sterilize. Put all the other ingredients on the bottom of each. Rinse cucumbers and place tightly in a jar. Bring the brine to a boil, remove the foam. Fill cans and roll up. Store in a cool place.

Pickled cucumbers with mustard

Such cucumbers can be stored both in the cellar in a private house and in an apartment. The most basic condition is that the banks must be in the dark. They can be placed under the table or in the corner of the room. Even from the light of a light bulb, you need to protect the banks. To do this, they should be covered with a dark cloth.

For a ten-liter jar you will need:

• 10 kilos of cucumbers;
• ½ cup dry mustard;
• a handful of cherry leaves;
• a large horseradish root and a pair of medium leaves;
• 2 large heads of garlic;
• 3-5 dill umbrellas;
• a pod of hot pepper;
• 4.5 liters of water;
• 400 g of salt.

Spread cucumbers in a jar, alternating with garlic, horseradish, dill, chopped hot peppers, cherry leaves and mustard. For a ten-liter jar, it is optimal to make at least 3-4 such layers.

Dissolve salt in water, pour cucumbers with brine, cork with lids. You can try after a layer of sediment forms at the bottom.

Salted spicy cucumbers for the winter in jars

There are two interesting things about this recipe. The first - salting will be carried out on bread, and the second ... but not all at once.

In a three-liter jar you need to put a handful of bread. You don't need to take it fresh. The leftover from dinner or two or three days ago will do. You can use white, gray and black. Each time the taste will be slightly different. Put the cucumbers on top, after cutting off their “butts”, add 2 tablespoons of salt and pour cold water to the top. Put on a sunny windowsill for a couple of days.

As soon as it becomes cloudy, the brine can be drained, and the cucumbers washed. In a new clean jar at the bottom, put a pod of hot pepper cut into small pieces, a spoonful of mustard powder, grated horseradish root 3 cm long, a spoon with a slide of salt and a pinch of red and black ground pepper.

Bring water to a boil, pour it over the workpiece and roll it up immediately.

Such pickles are an ideal independent snack, but they are not suitable for salads and other dishes.

Pickled cucumbers

A great option for processing overgrown giants. Some housewives, having tested it, specially grow larger cucumbers so that they can be used for this recipe.

If the skin is green, it can be left, but the yellow must be removed. There are two ways to cut cucumbers. If you do this across, you get circles, but not everyone likes the large seeds remaining in them, so the second one is most preferable - cutting along. In this case, it turns out to cut off a layer of seeds, and they will no longer spoil either the appearance or the taste of the workpiece.

At the bottom of a three-liter jar, put dill and parsley (one thing is possible), a couple of garlic cloves and blackcurrant leaves. Tightly fill the jar with cucumber slices and pour brine from an incomplete spoon of salt and a liter of cold water. Leave for 2 days. Then drain the brine, bring to a boil, pour over the cucumbers, cover with nylon lids (do not clog, just cover from above). After an hour and a half, when the brine has cooled slightly, pour 2 tables into each jar. spoons of vodka (if the jar is three-liter). Now it is already possible to clog either with tight nylon lids or metal ones.

Pickled cucumbers taste like barrel

Cucumbers actually have the same taste that many housewives have been trying to achieve through experiments for years. Moreover, barrels and cellars are absolutely not needed for harvesting. A three-liter jar is also great.

It is very important that the cucumbers are small. Fruits 10-12 cm in size are ideal for harvesting. They must first be soaked in cold water for 1.5-2 hours. Then rinse, trim the ends.

At the bottom of the jar, put a couple of cloves of garlic, a small piece of horseradish root and a couple of dill umbrellas. Spread cucumbers on top. Pour them with brine from a liter of water and 100 g of salt. Leave for 2-3 days until the water turns cloudy.

After the brine, drain, boil and pour into a jar. Roll up and clean in a dark cool place for 2 months. After this time, cucumbers, like barrel ones, will be ready.

Quite often it happens that a couple of pickles get out of an open jar, and the rest deteriorate, become covered with mucus. To avoid this, you can use one of the following methods:

1. Rinse cucumbers, dry and freeze.
2. Remove the cucumbers from the brine, rinse, dry and put in a bowl or tray, alternating a layer of vegetables with a 5-7 mm layer of dry mustard. Be sure to close the container tightly.

Pickled cucumbers are a classic of homemade preparations, which every housewife should master. And the listed recipes will help to make stocks for the future not only for owners of private houses, but also for residents of high-rise buildings.

Pickled cucumbers according to this recipe are preserved without the addition of vinegar and other acids. They turn out crispy and very tasty, they are perfectly stored all winter, and even more than one, in an apartment at room temperature!

Our pickles in jars are in no way inferior to real barrel ones, and there is no need to be afraid that they will go sour.

for two 3-liter jars of pickles

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

Video recipe for pickling cucumbers for the winter:

1. We prepare products. Wash all spices and cucumbers well.

   Tip: To make pickles crunchy, use only varieties suitable for pickling - with dark pimples. And also put horseradish leaves or root, or walnut leaves, or oak leaves. I took the leaves of horseradish, walnut, currant and cherry. Cut large leaves with scissors into several parts. Dill is only suitable for old, with seeds.

   
   

   Products for salting

2. Before pickling cucumbers, fill them with cold drinking water so that it covers, and leave 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 brine from the cans, it also contributes to crunchiness. But if cucumbers are only from the garden, there is no need to soak.

   
   

   Soaking cucumbers

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

   
   

   Cut pepper and horseradish

5. At the bottom of a large saucepan or other container, we lay part of the leaves and a few pieces of pepper and horseradish, if using. Then a layer of cucumbers (the tips do not need to be trimmed). Then more spices. Thus, we shift all the cucumbers, making the last layer of leaves.

   
   

   We shift the cucumbers with spices

6. Stir salt in cold drinking water.

   
   

   Pickling brine

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

   
   

   Fill cucumbers with brine

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

   
   

   Leave for salting

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

   
   

   Pickling cucumbers for the winter

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

    
    

    Pickled cucumber pickle

11. We throw away greens and spices, and wash the cucumbers themselves in water.

    
    

    
    

    We wash cucumbers

12. We put them in well-washed jars.

    
    

    Pickled cucumbers in jars

13. Bring the brine to a boil.

    
    

    We boil the brine

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

    
    

    Pour in boiling brine and soak for 10 minutes

15. Then pour the brine back into the saucepan and bring to a boil again. Banks at this time we cover with lids.
16. Again, pour the cucumbers with boiling brine, so that a little filling overflows (put the jars on plates).
17. We roll with a machine.

    
    

    We close pickles for the winter

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

    
    

    Flipping and wrapping banks

19. We put the cooled jars with pickles in the pantry or cellar for storage until winter :). At first, the brine in them will be cloudy, but after a while it will be cleared, and a precipitate will form at the bottom.

Pickled cucumbers 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 tasty and healthy cucumbers, as well as add them to various dishes /

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 to a cool place for storage: 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.