Pickled cucumbers are rightfully considered an integral part of the menu in winter time of the year. Preserving vegetables in this way helps preserve them. beneficial features due to which the product has high value... Consider important aspects in order.

1. In order for the pickles to be of high quality, use only young fruits. The so-called "pickles" are considered to be smaller in size - green cucumbers about 5 cm long. They are followed by gherkins, their length is about 7 cm. The best option for salting there will be fruits 10-12 cm.In practice experienced housewives canning large-sized vegetables, but they take up a lot of space, and they are not supposed to be cut lengthwise.
2. You can often find canned cucumbers that can be salted together with oak leaves, black currant or cherries. Due to the content of tannins in the listed plants, cucumbers retain their structure, remaining crispy and dense throughout the entire shelf life.
3. If you are guided by a variety of pickled cucumbers, give preference to "Grouse", "Vyaznikovsky", "Dolzhik", "Nezhinsky", "Borshchagovsky". In cases where it is decided to preserve vegetables for future use, choose only those fruits that grow in open ground... Greenhouse cucumbers, in turn, are tasteless and watery, they are absolutely not suitable for pickling.
4. In cases where, after sorting out the fruits, you have not sifted out the excess (wilted, large in size), add granulated sugar to the brine at the rate of 1.5-2% for the entire jar. Such a move must be made to speed up the fermentation process, which will not allow the cucumbers to "sour". As a rule, small vegetables (5-10 cm) are salted in a 6-7% solution, while larger fruits are preserved in an 8-9% solution.
5. Since cucumbers do not have a pronounced aroma and taste, they must be salted in combination with seasonings and herbs. Such a move will add richness to the fruits, due to which the latter will not seem insipid. Depending on personal preference, choose a bouquet of spices yourself, focusing on taste preferences household members. The most popular and proven spices are coriander, garlic, parsley, allspice (peas), dill, celery, tarragon, horseradish, savory.
6. Taste qualities canned cucumbers directly dependent on salt. If you use old or stale products, the granules may not dissolve in the water. Crystals, in turn, will begin to grind on the teeth, spoiling the impression of using the product. The cucumbers will be covered with a white, mildew-like consistency.

• cucumbers (length 5-7 cm) - 2.3 kg.
• crushed sea salt - 160 gr.
• sugar (preferably beetroot) - 155 gr.
• citric acid - 2 sachets (about 22-25 gr.)
• purified drinking water - 3.2 l.
• allspice - 8 peas
• garlic - 8 teeth
• horseradish leaves, currant leaves
• parsley dill

1. Sort the cucumbers, sort them by size and ripeness, wash thoroughly with a foam sponge. Fill a large basin with cold running water, place the fruits there for 3-4 hours. After that, take ice (preferably thawed) water into another container, move the cucumbers into it.
2. At this time, start processing greens. Wash the dill, parsley, currant and horseradish leaves to remove all dust and foreign microorganisms. Place the listed ingredients on a towel or napkin and dry thoroughly.
3. Sterilize the cans with baking soda by boiling them in a saucepan for 5-7 minutes. At the end of the period, dry and leave to ventilate at room temperature to allow excess moisture to evaporate.
4. Put the washed greens on the bottom of the sterilized jar, start preparing the brine. Mix in one free-flowing composition sea salt, granulated sugar (both beetroot and cane sugar), powder citric acid... Pour filtered water into the mixture, place the pot on the stove and bring to a boil.
5. When the granules are completely dissolved, turn off the hotplate, wait 10 minutes, then turn it on again. Boil for another quarter of an hour, then remove from the stove and cool slightly. Put chopped parsley and dill on the bottom of the jar, send currant and oak leaves here. Peel the garlic and cut the prongs into 2 equal parts, send to the container.
6. Lay out the cucumbers, arranging them in a convenient way (vertically, horizontally, diagonally), pour the fruits with the resulting brine, let it brew for 10 minutes with the lid open, then roll up and turn the jars upside down. Cover with a towel, cool to room temperature. Take it to your cellar or basement for at least 1 month.

• fresh cucumbers (length about 7-10 cm) - 1.7 kg.
• fresh dill - 1 bunch
• dill (seeds) - 35 gr.
• horseradish root - 4-6 gr.
• wild garlic - 2 stalks
• bitter pepper - 3 gr.
• fine food salt - 155 gr.
• purified water - 2 liters.

1. Sort the cucumbers by size, shape and variety, wash them under cold water, lay on a towel to dry completely. Pour running water into a bowl, add ice cubes, place the fruits there for 6 hours.
2. While soaking, proceed to sterilize the cans. First, place each of them in a saucepan, add water and boil. Then wipe dry, leave until the moisture evaporates. When the soaking time has passed, take out the fruits and cut off the "butts", wash them well with a kitchen sponge to remove bacteria.
3. Take enamel pot, pour salt (food, not sea) into it, add filtered water. Put on the stove, boil to dissolve the granules completely. Then pass the pre-cooled brine through 3 layers of gauze.
4. Peel the horseradish root, wash and chop the dill. Place cucumbers on the bottom of the jar, alternately shift them with spices (wild garlic, pepper, horseradish, seeds and a bunch of dill).
5. Pour the brine into the container, put the pressing wheel and oppression. Take the jar to a warm place for 1 week to start and mark lactic acid fermentation. After the specified period, remove the formed foam, film and mold, add more brine.
6. After updating the composition, take the container to a dark and cold place, the fruits should be thoroughly salted. At the same time, do not forget to remove the moldy formations and wash the oppression every day.
7. After about 1 week of salting, remove the cucumbers from the jar, wash them in cold filtered (!) Water. Now place in new (sterile) containers, fill with the brine in which the preliminary preservation was made (first, it must be passed through a cotton-gauze filter).
8. When all the cucumbers and spices are stacked, close the jars clean lids... Pour room temperature water into a wide saucepan, put the jar / cans there, send to the stove. To prevent the glass container from cracking, it is recommended to put a piece of wood or a piece of cloth on the bottom of the pan.
9. When the composition starts to boil, mark the time, after half an hour, remove the cucumbers from the stove, seal the jars tin lids... Turn containers upside down, cool, then take to a cool room for long-term storage.

• short-fruited cucumbers - 1.8 kg.
• fresh dill - 1 bunch
• garlic - 5 teeth
• red pepper (ground) - 2 gr.
• horseradish root - 5 gr.
• black currant (leaves or fruits) - 5/10 gr., respectively
• tarragon (leaves) - 4 gr.
• fine sea salt - 160 gr.
• drinking water - 2.3-2.5 liters.

1. Pour into thick-walled pan sea ​​salt, add water, place the container on medium fire and bring the mixture to a boil. When the first bubbles appear, reduce the power, simmer the composition until the crystals are completely dissolved, then remove from the stove and cool. Pass the resulting brine through a gauze cloth folded in several layers, wait 1 hour.
2. Sort out the cucumbers, leave specimens about 9-10 cm long for preservation. Wash them under the tap, then send them into a basin and soak in ice water (the exposure time is about 3-5 hours). After the indicated period, wash the fruits again, cut off the "butts".
3. Peel and chop the dill into medium sprigs, cut the garlic cloves into 2 equal parts. Place the spices at the bottom of the container, add red here. ground pepper, currant berries or leaves, horseradish, tarragon.
4. Arrange the cucumbers vertically across the entire cavity of the jar, pour in the saline solution, close nylon cover... Take the containers to a warm place for 2 weeks, wait until fermentation ends.
5. Remove the film and mold, add the brine to the top, step back from the neck by 3-4 cm. Put the cans in a saucepan, add water, boil for about a quarter of an hour with the lid open. After that, immediately roll up, turn the vessel upside down, cool. Take it to the basement or cellar for 2 months.

• tomatoes - 10 pcs. medium size
• cucumbers - 0.7 kg.
• chopped table salt - 40 gr.
• granulated sugar - 110 gr.
• horseradish leaves - 5 pcs.
• dill - 0.5 bunch
• parsley - 0.5 bunch
• bitter pepper - 1 pod
• garlic - 0.5 heads
• Bay leaf- 3 pcs.
• currant leaf - 5 pcs.
• fragrant carnation - 4 stars
• black pepper (peas) - 5 pcs.

1. Wash the tomatoes with cold water, scrub them with a kitchen sponge, dry them with a towel. Pass through a meat grinder, after removing the peel. Send the resulting porridge into a thick-bottomed pan, put on the stove, simmer (do not boil) over low heat for about half an hour.
2. Prepare jars: wash them with baking soda, then boil for 7 minutes, dry. Soak the cucumbers in a bowl of ice, preferably melt water, leave for 5 hours. After this period, cut off the ends, wipe with a towel.
3. Wash the dill, parsley, horseradish and currant leaves, peel and chop the garlic into wedges. Send the herbs to the bottom of a sterile jar, add cloves, peas and hot peppers, bay leaves.
4. Mix tomato juice with granulated sugar and salt, wait until the crystals are completely dissolved. Pour the cucumbers with the resulting mixture mixed with boiling water in a 2: 1 ratio. Send the jars to a saucepan and place on the stove, boil for 10 minutes. Next, screw the containers with a tin lid, cool and transfer for long-term storage.

Like any other business, the preservation of cucumbers has a number of features that must be taken into account in mandatory... The main rule you should pay attention to is correct preparation brine that sets the tone for the whole dish.

Video: a step-by-step recipe for pickled cucumbers for the winter

The ancient Romans knew how to cook pickled cucumbers, but the Russian inquisitive mind went further, and the people of Nizhny Novgorod, for example, invented pickling cucumbers in a pumpkin. How do you like this option? Pickled cucumbers have long ago become a primordially Russian product, in the preparation of which there is no doubt that there is no equal to us, and the accompanying brine is also our Russian drink, the surest remedy for a well-known ailment to all.

In order for pickled cucumbers to turn out to be successful, you need to know a few simple rules:

• You need to choose the right pickles for pickling: they must be small to fit in a jar. Inside, the selected cucumbers should not have voids; choose strong, hard fruits with pimply skin. Before the cooking process, be sure to soak the cucumbers in cold water for 2-3 hours, maybe a little more. For better salting cut the tails of the cucumbers and pierce them with a fork;
• The quality of the water for pickling cucumbers is also incredibly important. It is good if you have the opportunity to use clean water from the well, and if not, filter the water from the tap, you can also use purchased bottled water. In any case, the cleaner the water is, the better the result will be.
• The dishes used for pickling cucumbers must be perfectly clean. Wash glass jars thoroughly in soda water or soap solution, rinse well, pour over with boiling water and dry. You can also ignite the cans, for example, in the oven, at a temperature of 100-110 ° C. Be sure to boil the metal lids, wipe them dry from the formed scale, and wash the plastic lids thoroughly and pour over boiling water before closing the jars.
• Pickled cucumbers are called pickled cucumbers because the most important role salt plays in their preparation. In order to prepare pickles for the winter, use regular rock salt, which is ideal for pickling cucumbers. Neither petty, nor God forbid sea ​​salt not suitable for our purposes - the cucumbers will become soft. How much salt is needed per liter of water for making brine, the selected recipes will tell you. Typically, the amount of salt varies from 40 to 60 grams.
• And, finally, about all sorts of herbs, condiments. Someone likes black or allspice, someone - mustard seeds or cloves. Normal classic set spice looks like this: peppercorns, dill umbrellas, horseradish and currant leaves. But you can go further and add, for example, basil, cumin, horseradish root, garlic, mustard, oak leaves and cherry leaves. Place the spices on the bottom of the jars and between the cucumbers, and cover them on top with horseradish or currant leaves. Slice oak bark added to all other spices will make the fruit crispier.

There are two ways to cook pickled cucumbers for the winter: cold and hot.
The cold salting method is very simple. Put spices and cucumbers in prepared jars. Then stir in cold water the right amount salt and pour cucumbers with this brine. Cover the jars with nylon lids heated in hot water... In a month, you will receive wonderful pickles, which must be stored either in the refrigerator or in the cellar. In no case leave cucumbers prepared in this way for storage in a warm room, spoil the product - cucumbers can simply explode.

Hot pickled cucumbers are prepared as follows: dissolve salt in boiling water, add dill, horseradish, a couple of currant leaves and cherries, let it boil for a few minutes and pour the cucumbers with this brine. Leave the jars just covered with gauze for the number of days indicated in the recipe. After that, add brine and roll up the jars with lids. By the way, to prevent the jars from exploding, add a few grains of mustard to the brine, and a few thin slices of horseradish, placed under the lid, will help protect the cucumbers from mold.

Well, in general, that's all. The theory, you know, is a good thing. Let's move on to practice, because for any housewife, the ability to salt cucumbers is an indicator of her culinary skill.

Cold salting method. Recipe number 1

Ingredients:
cucumbers,
currant, cherry and plum leaves,
dill umbrellas,
cloves of garlic
salt (1 tbsp. with a slide for each can), water.

Preparation:
Soak the cucumbers in cold water for 2 hours. Then put 2-3 cloves of garlic, dill leaves and umbrellas in a clean 3 liter jar. Place the cucumbers tightly on top of the spices. Pour 1 tablespoon into each jar. top salt, pour cold boiled water and close with tight plastic lids. Turn the cucumber jars over several times to disperse the salt and place in a cool place. The brine will be cloudy at first, but then it will start to brighten. Cucumbers prepared in this way will be ready to eat in 2-3 weeks, and they can be stored for almost a year. A little liquid may flow out from under a lid, but you cannot open cans and add brine. Just eat the cucumbers from this jar first.

Cold salting method. Recipe number 2

Ingredients:
2 kg of cucumbers,
2 umbrellas of dill,
5 black currant leaves,
5 cherry leaves,
1 clove of garlic
20 g horseradish root or leaves,
8 peas black pepper,
¼ stack. salt,
2 tbsp vodka,
1.5 liters of water.

Preparation:
Pour boiling water over the cucumbers and immediately dip in ice water. Place tightly in a 3L jar, shifting with washed leaves, dill, garlic and pepper. Pour the cooked cold saline, add vodka and close the jar tightly with a plastic lid. Place the cooked pickles in a cold place immediately. The cucumbers are strong and green.

Hot salting method

Ingredients:
cucumbers,
salt,
sugar,
Bay leaf,
peppercorns,
lemon acid,
water.

Preparation:
Select cucumbers by size, soak in cold water for 2 hours, then place sterilized jars tightly in 3 liters. Boil water, gently pour over the cucumbers, cover and leave for 15 minutes. When the time is up, drain the water. Boil another water, pour it over the cucumbers again and leave for the same time. Then drain the water into a saucepan, add sugar and salt at the rate of 2 tablespoons. salt and 3-4 tbsp. sugar for 1 can. Do not let the amount of sugar confuse you, it makes the cucumbers crispy, but does not add sweetness to the brine. Boil the brine. Pour ½ tsp into each jar. citric acid, cover with boiling brine and roll up with sterilized metal lids. Then you can wrap the cucumbers for a day, or you can just leave them to cool without wrapping, placing them in a dark place.

Pickled cucumbers with oak bark

Ingredients:
cucumbers,
currant leaves,
black peppercorns,
Dill,
cherry leaves,
leaves and horseradish root,
garlic,
oak bark (sold in a pharmacy),
salt.

Preparation:
Place horseradish leaves, horseradish root peeled and cut into pieces, black peppercorns, currant and cherry leaves, dill and chopped garlic cloves and 1 tsp each at the bottom of 3-liter jars. oak bark in each jar. Place the cucumbers tightly, put a horseradish leaf on top. To prepare brine, dissolve salt in boiled cold water at the rate of 1 tbsp. salt with top per 1 liter of water. Pour cold brine over the cucumbers and cover with plastic lids, dipping them in boiling water for a few minutes before closing. Store your cucumbers in a cool place.

Pickled cucumbers "Fragrant"

Ingredients (for a 3L jar):
2 kg of cucumbers,
3-4 umbrellas of dill,
2-3 bay leaves,
2-3 cloves of garlic
1 horseradish root,
2 horseradish leaves,
2 cherry leaves,
3 sprigs of celery, parsley and tarragon,
5 black peppercorns,
1 liter of water
80 g of salt.

Preparation:
Sort cucumbers by size, wash and soak in clean cold water for 6-8 hours, then rinse them clean water... Lay spices and cucumbers at the bottom of the jar, lay the dill on top. Prepare the brine by dissolving the salt in cold water. Pour the cucumbers with brine to the very edge of the jar, cover with gauze and leave at room temperature for 2-3 days. After a white foam appears on the surface, drain the brine, boil well and pour the cucumbers over again. Cover immediately with the prepared metal cover and roll up. Turn the jar upside down, wrap it up thoroughly and leave to cool completely.

Rustic pickles

Ingredients:
cucumbers,
garlic,
horseradish leaf,
Dill,
coarse salt.

Preparation:
Soak the cucumbers for 4-6 hours. Wash the jars well, put horseradish, dill, garlic and cucumbers in them. Pour the filtered water over the cucumber jars. Place a sheet of horseradish on top of the jars so that it covers the neck of the jar. Put 3 tablespoons in cheesecloth. salt with a slide and tie a knot. The number of such nodules should match the number of cucumber jars. Place the knots on the horseradish leaves. The main thing is to make sure that the water touches the knots, otherwise the salt will not dissolve. Place the jars on the plates, as liquid will flow out during the fermentation process, and leave in this form for 3 days. After three days, remove the nodules, rinse well the dill and horseradish leaves that were on top, drain the brine and boil it, adding water, because some of it has leaked out. Pour cucumbers with ready-made brine and close with tight nylon lids. Initially, the brine will be cloudy, but do not worry, after a while it will become transparent, and a precipitate will form at the bottom, which also do not bother you. Store pickles in a cool, dark place.

Pickled cucumbers in Russian

Ingredients:
3 kg of cucumbers,
2 tbsp salt (per 1 liter of water),
5 cloves of garlic (for 1 can),
spices, fragrant leaves- to your taste.

Preparation:
Sort the cucumbers by size, wash them and place them in sterilized jars, layering with garlic, dill, cherry leaves, oak, horseradish, currant, etc. Then pour the cucumbers in the jars with cooled salt and water brine. Cover the jars with saucers or plates and leave for 3-4 days. Then drain the brine from the jars. Boil a new brine, adding 1 liter of water and 2 tbsp. l. salt. Pour boiling brine and immediately roll up the jars with sterilized lids. The brine will not be transparent, as it should be.

Pickled cucumbers with vodka

Ingredients (for a 3L jar):
cucumbers,
1.5 l of water,
150 ml of vodka,
3 tbsp Sahara,
2 tbsp salt,
2 cloves of garlic
3 bay leaves,
dill stalk,
horseradish leaves.

Preparation:
Wash the cucumbers thoroughly, cut off the ends. Place the spices and garlic on the bottom of the prepared jars and place the cucumbers tightly. Dissolve salt and sugar in cold water, pour cucumbers with this solution, then pour in vodka. Cover the jars with gauze and set for 3-4 days at room temperature. Do not forget to regularly skim off the resulting foam. On the 4th day, drain the brine, boil it for 5 minutes, pour it back into the jars and roll them up with sterilized lids.

Pickled cucumbers with mustard

Ingredients:
cucumbers,
horseradish leaves,
dill umbrellas,
cherry leaves,
black currant leaves,
salt,
mustard (powder).

Preparation:
Wash the cucumbers well. Put the prepared greens in a saucepan, place the cucumbers tightly and fill everything with brine (for 1 liter of boiled water, 2 tablespoons of salt). Place a wooden circle or a large plate on top of the cucumbers, set the oppression and leave for 3 days. Remember to keep an eye on the cucumbers and skim off the lather. After three days, drain the brine, and put the cucumbers and herbs in sterilized jars. Strain the brine, boil over by adding 1 liter of boiling water and 2 tbsp. salt. Fill the jars with brine, wait 10 minutes, drain again, boil over, add 1-2 tbsp. dry mustard. Pour the brine over the cucumbers one last time and roll up the lids. Turn over and leave to cool without wrapping.

Pickled cucumbers with hot pepper

Ingredients:
5 kg of cucumbers,
5 stalks of dill with umbrellas,
10 cloves of garlic
8 horseradish leaves,
20 currant leaves,
8 bay leaves,
black peppercorns,
Red hot pepper,
salt.

Preparation:
Select cucumbers of the same size for pickling, cut off the ends and place in a saucepan, put dill, garlic, currant leaves in the same place and fill with brine prepared at the rate of 2 tablespoons. salt per 1 liter of water. Set the oppression and leave the cucumbers for two days. Then remove the spices, strain the brine, rinse the cucumbers and put in sterilized jars along with fresh spices, adding also bay leaf, horseradish leaves and red hot pepper (3-4 rings will be enough for 1 liter jar). Boil the brine, pour the contents of the jars with boiling brine and roll them up with prepared sterilized lids.

Pickled cucumbers in tomato juice

Ingredients (for a 3L jar):
1.5 kg of cucumbers,
1.5 liters of fresh tomato juice,
3 tbsp salt,
50 g dill
10 g tarragon
6-8 cloves of garlic.

Preparation:
Prepare cucumbers, jars, herbs, and garlic. Place peeled and chopped garlic cloves, dill and tarragon on the bottom of the jars. Place the cucumbers vertically on top. Squeeze the juice from the tomatoes (for a 3 liter jar, about 1.5 liters tomato juice). Bring the juice to a boil, dissolve the salt in it and refrigerate. Pour cucumber jars with chilled juice, cover with plastic lids, having previously held them in hot water, and put them in a dark, cool place.

Happy blanks!

Larisa Shuftaykina

Every housewife in the summer tries to stock up on vegetables for the winter. Pickled cucumbers are always in demand in the cold season, so many people harvest them. However, cook delicious appetizer not so easy. Here you need talent and, of course, delicious pickle recipes, which you simply cannot do without.

Cooking cucumbers for the winter is a delicate matter. There are many recommendations in the literature. And there are many delicious recipes for pickled cucumbers. Each of them has its supporters and opponents. And at the same time, each of them is right in its own way. But among such a variety of recipes, you can choose a suitable option for yourself.

In addition, it is worth knowing the basic principles. correct salting... We will talk about them now. For the blank, you must choose the right cucumbers... The variety of vegetables is not so important, but the size does matter. For pickling, it is best to use small cucumbers. It is better to choose pimply with small thorns. Cucumbers must certainly be fresh, if they lie in the refrigerator for a while, then it is better not to take such vegetables. On the market for pickles, you need to choose even cucumbers, the correct shape. It is more convenient to fold them in containers. Before salting, they must be soaked in water for 6-12 hours. This will help get rid of excess nitrates and prepare the vegetables for further pickling.

As a material for blanks, you need to take only beautiful specimens, hooked and yellow ones are not suitable: they can ruin everything.

Good pickle

Much of the salting depends on the brine. If it is too concentrated, then the cucumbers will lose their taste properties... A small amount of salt will lead to fermentation of the solution. To prepare the brine, you need to take coarse rock salt. Small "Extra" or iodized are not suitable.

When choosing delicious recipes for pickled cucumbers, it is worth considering the place of future storage of the blanks: an apartment or a cold cellar.

Gently add garlic, dill stalks and seeds, horseradish greens, peppercorns and other spices. All kinds of additional components increase the likelihood of spoiling the taste. Before bookmark everything spices rinse thoroughly.

Preparatory stage

Whatever the different recipes for delicious pickles, they have one thing in common: first you need to go through the preparatory stage.

Experienced housewives recommend soaking cucumbers in plain water before rolling. In the meantime, you can prepare the banks. They must be thoroughly rinsed with baking soda and sterilized along with the caps. Some people recommend using aspirin tablets for salting. Whether it is worth doing it is up to you. Next, we lay out the cucumbers in clean jars, after rinsing them well and cutting off the edges. It is necessary to put horseradish greens, currants and cherry leaves, a couple of peppercorns and, of course, an umbrella of dill. In principle, other spices can also be used. It all depends on the recipe you choose. Delicious pickles are a very individual concept; many housewives also add garlic to the roll.

The recipe for the most delicious salted crunchy cucumbers

On three-liter jar you will need:

• medium-sized cucumbers - 1.1 kg;
• 3 tbsp. l. salt;
• pepper (its quantity can be adjusted) - five peas;
• you should not get carried away with garlic, on average 5-6 cloves are enough;
• bay leaf - 3 pcs are enough.
• currant leaves.
• tarragon (gives a special smell).
• horseradish greens (leaves).

Put the washed cucumbers and spices in sterilized jars. V separate dishes pour water and dissolve salt in it, after which it is better to drain the liquid so that there is no sediment. Pour cucumbers with cold brine. Next, we close the cans with nylon lids, which must first be boiled.

We send the finished roll to the cellar or refrigerator, where it will wander. It is worth noting that during the process the brine will come out from under the lid, so you can substitute a plate under the jar. This recipe for delicious pickles is not quick. Ready vegetables will be only in 2.5 months. During storage, the brine in jars may become a little cloudy, but there is nothing to worry about. Cucumbers will still remain crispy and tasty. The seam can be stored for up to two years.

Barrel flavored roll

Many people only recognize pickles that have a barrel flavor. These are the blanks that our grandmothers and great-grandmothers once made. Of course, nowadays no one has been making preparations in barrels for a long time, since in the conditions of modern apartments this is simply impossible, and there is no need for so many salted vegetables. However, there are recipes for delicious pickles for the winter with a barrel flavor.

Ingredients:

• young cucumbers with thick skin - 1.3 kg;
• 5 cloves of garlic;
• pepper - 10 peas;
• horseradish is recommended to take young - 1 leaf;
• coarse salt - 3 tbsp. l;
• cherry leaf - 5 pcs;
• dill - just add 3 umbrellas;
• three branches (optional) of greenery.

We put the washed cucumbers in any suitable container or saucepan, soak them for 3 hours (or overnight) in cold water. We wash and chop all the greens well, add chopped garlic and mix all the spices. Next, pour a third of the mixture onto the bottom of the jar. Now you can lay the cucumbers. Put the rest of the seasonings in the middle of the container and on top. Prepare the brine according to the standard recipe at the rate of - 3 tablespoons rock salt on a three-liter can. Pour cucumbers with it, after which we cover the jar on top with several layers of gauze. In this form, the workpiece is infused at room temperature for at least two days. After two days, we drain the brine, which we then use for salting. Bring it to a boil and let it cool. And only re-fill the cucumbers with cold. We seal the jar hot and store it in a cool place. As you can see, the recipe for delicious pickles for the winter is quite simple and does not take much time.

Long-lasting cucumbers

For the preparation of three liter cans you should take:

• fresh cucumbers (medium-sized) - 2 kg;
• 3 tbsp. l. salt;
• bay leaf - at least 4 pcs.;
• black pepper - five to six peas;
• currant leaves - 3 pcs.;
• garlic - 3 cloves;
• dill 2-3 umbrellas, you can also use the stems;
• young horseradish greens.

Before pickling, cucumbers should be soaked in water for five hours. We put all the spices and leaves at the bottom of the jar, and lay cucumbers on top in rows. In order to accurately maintain the proportions for preparing the solution, you need to pour water into a jar of cucumbers, and then drain it into a separate container.

In this way, you will determine exactly how much fluid you need. Dissolve salt in cold water. Then pour cucumbers with brine. Close the finished jar on top with a boiled nylon lid. Next, the pickles need to be sent to ferment in a cool place. Such a simple recipe for delicious pickles allows you to get finished product after 2.5 months. But after three or four days you can taste lightly salted cucumbers... If you do not have a cellar or basement, then you can store cans in the refrigerator, but then you need to use liter ones. It is important to maintain the correct proportions. There is a tablespoon of salt per liter jar.

Pickles with oak leaves

We offer for consideration another recipe for very tasty pickled cucumbers.

Ingredients for two three-liter cans:

1. If you take young vegetables, then three kilograms is enough.
2. It will take about 5 liters of brine. You need to cook it at the rate of 1.5 tbsp. l. salt per liter of liquid.
3. We take horseradish leaves no more than 3-5 pcs.
4. Any kind of currant - 20 leaves.
5. Cherry (young leaves) - 15 leaves.
6. Oak leaves (for a crispy crust) or walnut- 10 pieces.
7. 5 umbrellas of dill are enough.
8. With red hot peppers, it is important not to overdo it - 4 pods.
9. Horseradish root is optional in this recipe.

To get delicious crispy pickles for the winter (recipes are given in the article), you need to choose the right varieties vegetables. For this purpose, it is better to use cucumbers with pimples and thick skin. In addition, you need to put horseradish root or leaves, as well as oak or walnut foliage.

All spices, like vegetables, are thoroughly washed. Large leaves can be divided into several parts. Before pickling, soak the cucumbers in cold water overnight. This is done so that after salting the vegetables are not empty and do not take away excess liquid. It also helps to make the cucumbers crispy.

After preparatory phase We drain the water completely, and wash the vegetables themselves. Chop hot pepper and horseradish root. Put the components and spices standard for salting in a saucepan, then a layer of cucumbers, then spices again. Thus, we add all the vegetables and leaves, alternating layers.

Dilute salt in cold purified water and pour the solution into a saucepan. The brine should completely cover the vegetables and spices. We put a plate on top, and on it we put a three-liter jar of water so that the cucumbers do not float up and are well salted. In this form, we leave the workpiece at room temperature for two to five days (it all depends on the room temperature).

White flakes will soon appear on top of the brine. These are lactic bacteria. The readiness of the cucumbers must be tested for taste. Next, pour the solution into a clean container, and rinse the vegetables in running water. Spices and herbs can be thrown away, we no longer need them.

Put the cucumbers in sterilized clean jars. We boil the brine and fill it with the workpiece. We leave the cans in this form for fifteen minutes. Next, we drain the liquid again. In general, you need to pour cucumbers with brine three times, and the third time to seal the cans with clean tin lids. We turn the containers upside down and send them to cool. As with other types of blanks, it is recommended to wrap the jars until they cool completely.

The beauty of the recipe for delicious salted crunchy cucumbers is that it allows you to make a roll that can be stored in a pantry in an apartment at normal temperature; the presence of a basement in this case is not at all a prerequisite.

At first, you will notice that the brine in the jars will be cloudy, but gradually it will become transparent, and a sediment will appear at the bottom of the container.

Pickled cucumbers with tomatoes

As we mentioned, a wide variety of recipes can be used for pickling. Delicious can be cooked with tomatoes. Thus, you can immediately get two salty vegetables in one jar.

Ingredients:

1. Tomatoes (it is better to take medium-sized vegetables) - 1.2 kg.
2. Let's take the same amount of cucumbers - 1.2 kg.
3. Three dill umbrellas.
4. Carnation - 4 pcs.
5. Currant leaves (young, topmost) - 4 pcs.
6. Bay leaf - 3 pcs.
7. Sugar - 3-3.5 tbsp. l.
8. We use salts, as in other recipes, no more than 3 tbsp. l.
9. Water - 1-1.7 liters.
10. Vinegar 9% - three tbsp. l.
11. Pepper - 10 peas.

Before starting cooking, we sterilize the jars. You can do this for a couple. To do this, put a pot of water on the fire, and put a grate above the liquid, on which the jar will be upside down. To process the container in this way, ten minutes is enough. Cucumbers must first be soaked in water for a couple of hours, then rinsed in water and cut off the ends on both sides. Next, I wash the tomatoes. Now you can lay out in layers: greens, cucumbers, tomatoes. And add bay leaf and pepper on top.

We put an enameled container with liquid on the fire. As soon as it boils, pour vegetables with it and leave to infuse for 15-20 minutes. Next, pour the water into the dishes. For the convenience of the process, it is worth purchasing a plastic cover with holes. Such a simple accessory greatly simplifies the task. Bring the water to a boil and pour it over again. Add vinegar to the jar and roll it up. We send the container to cool down in a warm place, wrapped in a blanket. After the cans have cooled down completely, we transfer the conservation to the place further storage... Many housewives believe that this is a recipe for the most delicious pickles and tomatoes.

Cold pickles recipe

The most "delicious" recipe for pickles for the winter allows you to cook pickles without much difficulty.

Ingredients for a three-liter can:

1. Dill - 2-3 umbrellas are enough.
2. Oak leaves for a crispy effect - 4 pcs.
3. Cucumbers - 2.5 kg.
4. Cherry leaves - 3 pcs.
5. The same number of currant and grape leaves - 3 pcs.
6. Garlic (no more) - 5 pcs.
7. Water - 1.5 liters.
8. Pepper - 10 peas.
9. You should not experiment with salt, and therefore we take 3 tbsp. spoons.

This recipe allows you to make your own adjustments if, for example, you want to add your favorite spices. It can be tarragon, mint, savory, basil, etc. In order to ready-made cucumbers had a bright green hue, it is necessary to pour 50 grams of vodka into each jar.

We wash the vegetables and herbs, after which we put them in the jars in layers, and spices should be on top. We will salt the cucumbers with cold brine. In order for the salt to dissolve well, first stir it in a small amount of warm water until it is completely dissolved, and then add cold water. The finished brine must be filtered, for example, through cheesecloth. Put pepper on top of the greens in a jar, and then pour the brine. Capacity in open form you need to leave to ferment at room temperature, covering the neck with gauze. Next, we transfer the cans to a cooler place (no more than +1 degrees) for ten days. After that, it is necessary to top up the brine in the container to the very top and close them with hot plastic lids. Pickles are stored in a dark and cool place.

Cucumbers with bell pepper

Peculiarity of this recipe consists in the fact that horseradish leaves and other greens familiar for such cases are not used for the preparation of pickles. But the result is delicious salty vegetables.

Ingredients:

1. Bulgarian pepper - 1 pc.
2. Cucumbers - 1.4 kg.
3. Two dill umbrellas.
4. Garlic - 5 pcs.
5. Sugar - 2.5 tbsp. l.
6. A tablespoon of salt.
7. Water - 1 liter.
8. Vinegar - one teaspoon
9. Black and allspice pepper.
10. Bay leaf.

We wash the cucumbers, cut them on both sides and soak for two hours. Next, lay out spices and vegetables in cans, add Bell pepper sliced ​​into wedges. Bring water to a boil and pour it into containers. After ten minutes, drain the liquid. Next, we take clean water, boil it and pour it into jars. Leave the cucumbers to infuse again. In the third approach, you need to prepare the brine: you need to put a tablespoon of salt and 2.5 tablespoons of sugar per liter of water. Fresh marinade pour into jars and add vinegar. After that, we seal them with tin lids. We put the jars to cool in a warm place upside down, wrapped in a blanket. The result is delicious pickles for the winter. The recipes given by us in the article allow you to cook pickles different ways, try one of them - and you will certainly receive a lot of praise from your family.

Every housewife wants to surprise her guests and loved ones with delicious cucumbers, but it is not always possible to preserve cucumbers so that they are spicy and crispy. It seems that they are doing everything right, but the cucumbers are far from the desired result. And every year to try new recipes to achieve the desired result. A couple of tips before canning cucumbers:

For pickling, green cucumbers are selected, not quite ripe, with dense pulp and underdeveloped seed chambers. Quality is of great importance for a good product. fresh cucumbers, and therefore, overgrown, sluggish, damaged or diseased fruits should not be salted. It is best to salt the cucumbers on the day of picking or on the second day. The fruits are divided into large, medium and small: (9-12, 7-9, 5-7 cm).

And so, I offer you the top ten best recipes and histrosty:

1. "Crunchy" recipe
Brine:
for 1 liter of cold water (boiled or filtered) - a little more than 1.5 tablespoons of salt
For a 3 liter jar:
1-2 cloves of garlic (cut into circles on the bottom), then cucumbers,
on top of the cucumbers - greens: several inflorescences of dill, currant leaves, cherry leaves with twigs, horseradish leaf

Workpiece:

Wash the cucumbers and pre-soak in cold water for 4 hours (do not cut the "butts" of the cucumbers).
Then put the cucumbers in clean jars with spices, pour brine, close the jars with plastic lids and put them in a cool place (the room temperature should be about 20 ° C).
A few days later, when the fermentation process begins (the plastic lids on the cans will swell), open the lids slightly so that the air comes out - then the cucumbers will be crispy. After a day, close the lids again and the pickles can be refrigerated.
These pickles should be stored in a cool place (for example, in a cellar or refrigerator). So they are perfectly preserved all winter and remain crispy (and quite spicy - due to the garlic).

2. Mom's recipe

Spices are placed at the bottom of the jar - dry dill, dill greens, horseradish leaves, garlic, black peppercorns, bay leaf can be used.

Then cucumbers are laid and poured with marinade.

The marinade is prepared in a separate saucepan: for 1 liter of water 2-3 tablespoons of salt, 2-3 tablespoons of sugar. Boil the whole mixture well and add 1 tablespoon of vinegar essence.

3. Spicy cucumbers

Ingredients:

1 kg of cucumbers, 30 g of dill, 10 leaves of celery or parsley, black currant, 1 black pea and 1 pod of red hot pepper.

For brine:

1 liter of water, 3 tbsp. tablespoons of salt.

Cucumbers are often salted in enameled dishes and glass jars... Seasonings are placed on the bottom, in the middle and on the top. Pick up small cucumbers.

The brine is poured with some excess. A wooden circle (not plywood) or a porcelain plate is also placed on top and oppression.

The dishes with cucumbers are covered with a clean cloth and kept at room temperature for several days.

Then they are transferred to a cold and dark room.

After 10-15 days, add brine to the brim and cover with lids.

4. Old recipe

Take 10 kg or more cucumbers, wash them in cold water, put them in a bowl and dissolve salt in hot water in proportion to their quantity (about 50 g of salt per 1 liter of water). Cucumbers are poured with this brine, sprinkled with dill, black currant leaves, 2-4 cloves of garlic are added.

When the brine has cooled, they take the dishes with cucumbers into the cellar and put them on ice. A wooden circle is placed on top of the cucumbers and pressed with a clean stone. After 3-4 hours, the cucumbers are ready.

Different ratios of cucumbers, spices and salt give pickles various taste qualities... Pickled cucumbers according to these two, also old, recipes are very tasty.

Method number 1

For 10 kg of prepared cucumbers, 600-700 g of salt and 500-600 g of spices are taken (among the spices 40-50% dill, 5% garlic, and the rest is tarragon, leaves and horseradish root, celery, parsley, basil, leaves cherry, black currant, oak, etc.).

For a pungent taste, it is good to add dried red hot pepper or 10-15 g fresh.

Method number 2

Prepared cucumbers are placed in jars with a capacity of 3 liters, filled with brine at the rate of 50-60 g of salt per 1 liter of water, covered with lids and kept for 3-4 days at room temperature until lactic acid fermentation... Then the brine is drained from the jars and boiled.

The cucumbers are washed, washed greens are added: on a 3-liter jar - up to 40 g of dill, 6-8 cloves of garlic, etc. and poured with hot brine. Banks are pasteurized at a temperature of 90 degrees for 12-15 minutes, removed from the water, and immediately sealed.

5. Aspirin cucumbers

Instead of vinegar - aspirin. There are six aspirin tablets in a three-liter jar.

Dill, horseradish, currant leaves, cherry leaves, black pepper (peas) are not placed in jars, but are poured with salt water (2 tablespoons of salt per liter of water) in a saucepan and brought to a boil. And with this hot brine, cucumbers are poured twice.

The dill cuttings and leaves remain in the pot.

Before rolling up the jar is added vegetable oil... The brine never becomes cloudy, cans never explode, can be stored at home. The cucumbers turn out as if they were torn from the garden yesterday, as if they were fresh.

6. Sweet and sour cucumbers

Fresh spicy herbs are placed in a jar: horseradish leaves, dill, tarragon, parsley, celery, etc. Large greens are cut into 2-3 parts. Cleans small heads onions and garlic.

Put 2 tbsp in a liter jar. spoons of 9% table vinegar, onion, 1-2 cloves of garlic, 2-3 black peppercorns, cloves, bay leaf, 15-20 g of fresh herbs and ½ teaspoon of mustard. Cucumbers are laid and poured over with hot pouring.

For pouring 1 liter of water, 50 g of salt and 25 g of sugar are required. Liter cans are sterilized in boiling water - 10 minutes, 3-liter - 15 minutes.

7. Canning with currant juice

Pick up small cucumbers of the same size. Rinse well and cut off the ends.

At the bottom of each jar, put 2-3 black peppercorns, cloves, 1-2 cloves of garlic, a sprig of dill and mint.

Place the cucumbers vertically in the jar. Fill with a filling made from 1 liter of water, 250 g of juice ripe currant, 50 g of salt and 20 g of sugar.

Bring to a boil and pour into jars. Cap immediately and sterilize for 8 minutes.

8. Cucumbers with mustard seeds

For 1 can - small cucumbers, 1 onion, 1 small carrot, seasonings for pickling, mustard seeds.

For 2 liters of water - 1 tbsp. vinegar, 2 tbsp. l. salt, 8 tbsp. l. Sahara.

Wash the jars well, spread (in the oven), boil the lids.

Wash the cucumbers, do not cut off the butts and spout, put in a colander to drain the water.

Peel the onion, wash, cut into rings, put on the bottom of the jars. Put carrots (circles), pepper, cloves, bay leaves and 1 tsp. mustard (peas).

Fill the jars with cucumbers, pour with ordinary boiling water, cover with lids and let stand until the water is warm.

Pour water into a saucepan, boil again, add salt, sugar, vinegar. Be sure to remove the foam. Pour boiling brine over the cucumbers and quickly roll up.

Turn the cans upside down and wrap until they cool.

9. Poisonous cucumbers

Put cucumbers, herbs (black currant leaves, horseradish, cherries, dill stalks and baskets), bay leaf, garlic in sterilized jars.

Pour cold brine (1 tablespoon salt in 1 liter of water). Leave the jars for 3-5 days without a refrigerator, cover with gauze.

Remove the formed white bloom, pour the brine through a sieve into a saucepan and boil for 20 minutes (it is advisable to measure how much brine has turned out). Rinse the cucumbers without removing them from the jar under running cold water 3 times.

Add 0.5 liters of water to the brine for 3 liters + add 1 tbsp. salt. Pour over cucumbers. Roll up. Turn over, leave until next day.

10. Hot pickled cucumbers

While the jars are being prepared, you can cook the marinade.

1 liter of water
2 tbsp salt without a slide
1 tablespoon sugar, also flat
Bring all this to a boil and remove.

So we get hot can... At the bottom we put prepared greens (black currant leaves, horseradish, cherries, dill stalks and baskets), bay leaf. We lay the cucumbers tightly to each other (very tight!), On top of black peppercorns, allspice 1-2 peas, again greens and red hot peppers(here attention: if the pepper is whole, then you can put the whole one, if there are cuts, cracks, then put a thin strip, otherwise it will simply be impossible to swallow the cucumbers because of the sharpness).

Add vinegar 9%:
1 liter can-2 tablespoons
2 liter jar-3 tablespoons
3 liter jar-5 tablespoons

Fill the marinade with a thin stream

At the bottom of the pan, a pallet (or a rag), pour warm water so that more than half of the can is immersed in water. Put the lids on top of the jars. We cook for about 20 minutes a 2 liter jar. You can check the readiness as follows: the lids have become hot, the cucumbers have changed color from light green.

We take out the cans, put them on a wooden board. Put the garlic, black peppercorns and a couple of peas allspice... Add the marinade to the brim. We roll up. Put the jars upside down, wrap and leave for a day.

Little culinary tricks

Pickled cucumbers should be medium-sized, fresh, with black thorns. Cucumbers with white spines are not suitable for canning - they are dessert, perishable varieties. Banks with such cucumbers tend to "explode". Sluggish, "cork" cucumbers are also not suitable. They have been lying for too long. It is better to salt them for food, without rolling them into jars.

Soak cucumbers in water for 2-6 hours. This procedure will "make" the cucumbers crunch.

So that there is no "explosive" situation, add a few mustard seeds to the jar. Sometimes they use 1 scoop of rubbing alcohol or aspirin.

Also, for crispy cucumbers, a scherch is added, and sometimes oak bark.

Cucumbers will not grow moldy, and their taste will even improve if you put horseradish cut into shavings on top.

Sharp and spicy taste possess the so-called garlic pickles - when they are salted, twice the norm of garlic and horseradish is used.

Bon Appetit!!!

My family simply cannot imagine their life without conservation - jar after jar is scattered with potatoes, kebabs or at get-togethers with friends.

I am especially good at pickling cucumbers, so I will share my secrets with you so that the cucumbers are of the highest quality even for the first time.

If you follow all the subtleties and do not deviate from the recipe, then you can boast of the title the best hostess preparing a delicious and crunchy appetizer!

Pickling cucumbers has essentially two cardinally different recipes, which differ in the method of salting - hot or cold. I prefer the second option, which I inherited from my grandmother - there is no need to mess with the pickle. What to choose for yourself is a matter of your taste.

Before I found my recipe for pickling cucumbers, I had to try an incredible amount different options... At first, I didn’t get anything good. As it turned out, the problem was not the cooking method, but the vegetables themselves. Either I chose the wrong cucumbers, then I prepared them in the wrong way. So I went back to grandma's recipes learning to select the right ingredients.

Little tricks of salting

Therefore, before you figure out how to salt cucumbers, check out some small (but very important!) Tricks:

• If you want delicious pickles, the recipe will not be the most important one. Where is the most important to buy fresh vegetables, preferably only collected from the garden. I am lucky in this regard - all my greenery grows in my small garden.
• Only pimpled vegetables are suitable for pickling cucumbers. In my experience the best varieties- "Rodnichok" and "Nezhinsky". Although any will do - most importantly, with pimples.
• It is imperative that the vegetables are the same size. This is not important, but otherwise the pickling of cucumbers will be uneven.
• Ideal if you can use spring or well water. In extreme cases, a purchased one is suitable - it must necessarily be non-chlorinated. Therefore, never use tap water.
• Trim the butts of the cucumbers and soak them in cold water. In most cases, it is advised for 2 hours, but I leave it on for 6-8 hours. A little trick: water must be replaced with fresh water every hour and a half.
• To keep the vegetables evenly salted, stack them vertically in the jars. Do not tamp too tightly - the appetizer will not come out crispy. But this is the most important feature!
• With the cold method of salting, the jars can simply be washed, but with the hot one should not forget about steam sterilization.

Cold salted cucumbers

For a three-liter jar, we need:

• Cucumbers - 2 kg
• Dill umbrella - 2 pcs.
• Cherry leaf - 2-3 pcs.
• Oak leaf - 3-4 pcs.
• Black currant leaf - 2-3 pcs.
• Grape leaf - 2 pcs.
• Garlic - 5 cloves
• Black peppercorns - 10 pcs.
• Water - 1.5 l
• Salt - 80-90 g

Other spices or herbs for inspiration and taste. It can be mint, tarragon, basil, savory. If you like bright green cucumbers, like fresh ones, then additionally add about 50 g of vodka to the jar.

Preparation

1. At the first stage, I wash vegetables and herbs, cut off the tips of the cucumbers and soak them, as described above.

2. Cooking cold brine

To do this, heat a little water and dissolve salt in it. To make it easier to calculate required amount salt for a large number conservation, take from the consumption of 50-60 g per liter of liquid. When the salt has dissolved, fill it ice water and filter the resulting brine.

3. Now you need to put the cucumbers. To do this, we divide our herbs and garlic into several parts and alternate with vegetables. At the very top there should be leaves. We fall asleep pepper.

Many people close the jars with plastic lids at once. But I advise you to leave the preservation to ferment for a day or two at a temperature of 25-30 degrees, covering the jars with gauze. Then we hide the cans in a cool place with a temperature of no higher than +1 degrees for 10-12 days.

Oxygen access is important point to get delicious cucumbers... At the end of the fermentation period, we begin to taste our appetizer. When ready, add the brine (if necessary) to the top and close the jars. I buy special lids for hot, which must first be immersed in boiling water for thirty seconds, and only then closed.

It is necessary to store preservation at temperatures up to +4 degrees, that is, in a cellar or refrigerator.

Hot salted cucumbers with tomatoes

There is still in service with me interesting recipe pickling cucumbers with tomatoes. I always close them together - it's easier and much tastier. Needed following ingredients for a three-liter can:

• Cucumbers - 1-1.5 kg
• Tomatoes - 1 kg
• Dill umbrella - 3 pcs.
• Carnation - 5 pcs.
• Black currant leaf - 5 pcs.
• Bay leaf - 2-3 pcs.
• Salt - 4 tablespoons
• Sugar - 3 tablespoons
• Black pepper, peas - 10 pcs.
• Table vinegar (9%) - 3 tablespoons
• Water - 1-1.5 liters.

Preparation

1. Sterilize cans with steam

If someone did not do this, then everything is very simple. Is put large saucepan and water is boiled. Above you need to install some kind of mesh. We take a clean dry jar, turn it over and place it over boiling water. Remove carefully after about 10 minutes.

2. Prepare cucumbers in the same way as in the previous recipe. Then we lay them in layers one by one: greens, cucumbers, tomatoes. Put peas and bay leaves on top.

3. Now we boil water in an enamel bowl. Pour into jars and leave under closed lid for 10-15 minutes.

4. Drain the water back into the pot. To prevent the contents of the jar from falling out, it is best to use a special plastic lid with holes.

5. Boil water a second time and pour into a jar. Add the vinegar and roll the lid over the jar. We quickly turn the jar over, wrap it with a blanket or something warm. After a day, we remove the conservation in a dark and dry place.

In general, all the tricks to make a delicious and crispy snack on your table in winter. I hope you find useful my recipe for pickling cucumbers, and you will please your family. Good luck in cooking!