Cucumbers covered with cold water. Features of cold pickling methods

03.08.2019 Dishes for children

When we lived in a hostel in my student years, I was lucky to try many different pickles and canned cucumbers: all the girls brought their mother's preparations, and then treated each other.

So, everything is known in comparison, and pickles in a cold way are my favorite. The only drawback of these cucumbers is that they need to be stored in a cold basement, or refrigerator, so it is not very suitable for city apartments.

The most delicious vinaigrette is obtained from pickles, they can be eaten simply as an appetizer with.

Despite the fact that we live in an apartment, I make 2-3 jars of such cucumbers and store them in the refrigerator. This summer, my daughter and I were visiting my grandmother and pickled cucumbers all together. The recipe for pickles for the winter is very simple, you will see for yourself by reading the article to the end.

I offer you a recipe for pickled cucumbers, according to which my grandmother has been making them for more than a dozen years. The recipe is proven, the cucumbers are crispy and not very salty, they can be stored in the cellar for up to 2 years.

For pickling cucumber, you will need any jars and nylon (plastic) lids. I do not recommend taking metal screw caps, because they rust (both inside and outside ...)

So, for pickling cucumbers, we need the following:

cucumbers
Clean and dry jars 1 liter, 2 liter or 3 liter
Nylon covers
horseradish leaves
dill umbrellas
Black peppercorns
Peeled garlic
chilli pepper
Dry mustard
Oak leaf (to crunch cucumbers)

For brine:

1 liter of cold running water
2 heaping tablespoons (60g).

Cooking:

If you can put less salt in salt, then the lack of salt in pickled cucumbers can contribute to the development of bacteria. As a result, cucumbers can become soft and not tasty.

Soak cucumbers in cold water for 3-5 hours (and preferably 5-8 hours, especially if they are purchased cucumbers). This must be done so that the cucumbers get the missing water, otherwise they will get it from the brine and it may not remain in the jar at all. Rinse cucumbers under running water. The ends of the cucumbers can be left uncut.

Wash jars and lids. (I don’t sterilize or dry them in this recipe. But, if you pour boiling water over jars and lids, then this will only be a plus).

Lay cucumbers, shifting evenly with herbs.

Do not forget about garlic, chilli pepper and dry mustard. For a 3-liter jar, you need about 5-6 cloves of garlic, 1 chilli and 1 teaspoon of dry mustard.

Dissolve in a separate container 2 heaping tablespoons of coarse salt in 1 liter of water (about 1.5 liters and 3 tablespoons of salt per 3-liter jar).

Mix well and let stand. Usually a precipitate is obtained from coarse salt. I don't put it in a jar. Fill the jars to the very top. Cover with regular plastic lids and refrigerate.

Periodically (every 3-5 days) look and make sure that the cucumbers are covered with brine, otherwise, if this is not done, then the cucumbers without brine can become soft and mold will form.

Sometimes you have to add brine (until the foam is completely forced out of the jar and the edge of the neck, that is, along the very edge of the jar, brine - based on 1 liter of water - 2 tablespoons of salt).

Cucumbers will ferment. This is fine. They may become cloudy and foamy, but then the brine will brighten over time and the foam will go away.

Pickled cucumbers (in cold water)

Pickled Cucumbers

These delicious pickles can be eaten immediately, when they are lightly salted - lightly salted, and you can prepare jars of cucumbers for the winter - putting them in a refrigerator or a cold cellar for long-term storage. Then in winter you will have very tasty pickles.

Cucumbers are poured with cold water, stand under plastic lids and infused warmly until the brine becomes cloudy. The use of cold water for salting is convenient for those who harvest cucumbers for the winter in the country, where there is no hot water and conditions for canning. I have been salting cucumbers with this simple recipe for decades. We love them very much at home.

This recipe for pickling cucumbers is very convenient when there are a lot of cucumbers, you can close many jars at once and eat 1 lightly salted, and send the rest to a cold place before winter.

What you need based on a 3-liter jar

Cucumbers (how much will go in);
Horseradish root - 1 root 5-10 cm long;
Tarragon (tarragon) - 1-2 branches;
Dill - 1/2 bunch;
Garlic - 1 head;
Currant or cherry leaves - 3 pieces;
Brine - 1.5 liters per 3-liter jar (but it is better to prepare 2 liters of brine, just in case it suddenly spills or precipitates).

Brine proportions for pickling cucumbers

The ratio of water and salt: 1 liter per 70 g of salt (that's 2 heaping tablespoons).

Salt for brine should be without additives, ordinary.

Cucumbers soaked in water before pickling

How to pickle cucumbers with simple salting

Prepare cucumbers, herbs and jars for pickling

Wash cucumbers and soak for 3-4 hours in cold water.
Wash three-liter jars well with baking soda or dish detergent and rinse well. Then pour boiling water over them.
Wash and cut greens. Horseradish clean and cut into chips. Peel and crush the garlic or cut into small pieces.

Put cucumbers with spices in jars

The procedure for laying cucumbers in jars: put horseradish and 2/3 greens and garlic on the bottom. The first layer of cucumbers. A little greens and garlic and again a layer of cucumbers. When all the cucumbers have entered the jar - fall asleep from the remnants of herbs and garlic.

Prepare pickle pickle

Pour tap water or spring water into a saucepan ( we agreed that we will prepare for a 3-liter jar of brine with a margin, so we need to take 2 liters of water). Mix salt well in water (4 heaping tablespoons per 2 liters of water) and let stand. Do not drain the sediment that will turn out at the bottom into the cucumbers (discard the sediment).

Close up jars of cucumbers

Pour brine over cucumbers.
Cut out a circle from white paper (in size to fit into the neck of the jar). Put the paper on top of the cucumbers. Subsequently, mold will collect on it, which we will remove.
Close the jar with a clean, dense plastic lid steamed in boiling water (and the microbes are killed and the lid expands for a while, and then, after cooling, it tightly and hermetically compresses the glass, clogging the jar).
Turn the jar upside down and let it stand upside down for 12 hours at room temperature. Then return to its original position and wait until the brine becomes cloudy.

Ready-made jars with clouded (pickled) cucumbers, which were moved to the refrigerator for storage

Putting spices in jars
I put a piece of horseradish leaf, cherry leaf, currant, tarragon, garlic, dill, hot pepper, thyme, cloves, black peppercorns and bay leaf
Filling cucumbers with jars

Jars of cucumbers before filling with brine

Cover cucumbers with paper
Now you need to cover the jars with hot plastic lids
Turned upside down

Pickling cucumbers in the first 12 hours takes place in inverted jars.

Salt cucumbers

Pickled cucumbers in jars like barrels are an excellent preparation, which is quick and easy to cook. Cucumbers are dense, crispy and very tasty. They are added to Russian salad, vinaigrette, pickle, or served with a variety of side dishes.

How to pickle cucumbers in a barrel way?

Cucumbers as barrels are no more difficult to cook, and sometimes even easier than pickled ones. The basic principles that should be followed when salting are presented below:

For fermentation choose cucumbers only pickled varieties.
Pickled cucumbers will be crispy if they are first kept in cold water for 4-5 hours, and then only sour.
For salting, various greens are added to a container with cucumbers - currant leaves, cherries, horseradish, dill inflorescences.
Salt for salting is taken only simple, iodized for these purposes is not suitable.

Pickled cucumbers in liter jars as barrel

Pickled cucumbers in jars as barrels are fragrant and very appetizing. If you want the cucumbers to be spicy, add a small pod of hot pepper cut into pieces. If there is no cellar, the jars can be rolled up with tin lids, and then wrapped until cool. Then the workpiece can be stored in the pantry.

Ingredients:

cucumbers - 1 kg;
cherry leaves, currants - 5 pcs.;
bay leaf - 3 pcs.;
dill inflorescences - 7 pcs.;
salt - 50 g;
water - 2.5 liters;
garlic cloves - 3 pcs.;
cucumbers - 1 kg.

Cooking

Cucumbers are poured with brine made from water and salt.
After 2 days, the brine is drained, boiled.
Cucumbers are distributed among jars, poured with brine and covered with nylon lids.

Cucumbers in a cold way for the winter as a barrel

Cucumbers like barrels in jars are incredibly easy to cook in a cold way. In general, nothing needs to be sterilized, boiled and wrapped. It is important to use high-quality water in harvesting - you need well, spring or filtered water. It should be raw, you do not need to boil it first.

Ingredients:

cucumbers - 4 kg;
leaves of cherry, currant, horseradish, dill inflorescences;
salt - 60 g per 1 liter of water.

Cooking

Washed cucumbers are laid out in clean jars mixed with herbs.
A sheet of horseradish is placed on top of cucumbers.
The brine is prepared so that 60 g of salt goes to 1 liter of water.
The brine is poured into jars, they are closed with nylon lids and immediately the pickles in the jars are cleaned in the cold like barrel ones.

Three-day cucumbers as barrel

Lightly salted cucumbers like barrel ones will be ready 3-4 days after the fermentation. They will not be very salty, but just lightly salted. So that they remain so for the winter, they are poured in jars not with brine in which they fermented, but with clean water brought to a boil. It is better to store the workpiece in a cool place.

Ingredients:

cucumbers - 1.5 kg;
salt - 2.5 tbsp. spoons;
garlic - 1 head;
dill umbrellas - 10 pcs.;
drinking water - 1.5 liters;
horseradish leaves - 3 pcs.

Cooking

Cucumbers are placed in a saucepan of a suitable volume, alternating them with herbs and garlic cloves.
Salt is dissolved in cold water, cucumbers are poured with brine and allowed to stand for 3 days.
If the room is cool, cucumbers can take up to 4 days to ferment.
After that, the brine is poured into the pan.
Cucumbers are distributed in jars, poured with boiling water and rolled up.
Banks are turned over, wrapped until cool.

Cucumbers with mustard in jars as barrel

Cucumbers like barrel with mustard are spicy, moderately spicy. Mustard in this case not only gives cucumbers a pointy taste, but also acts as an excellent preservative. You can close the jars with nylon lids, which are first dipped in boiling water for 15 seconds. Store blanks in the cold.

Ingredients:

cucumbers - 1.5 kg;
salt - 3 tbsp. spoons;
horseradish leaf - 1 pc.;
cherry, oak, currant leaves - 2 leaves each;
dry mustard - 50 g;
garlic - 2 cloves.

Cooking

Cucumbers, greens are laid out in jars, pour salt and pour it all with boiling water.
When a thin film of mold forms on the surface, it is removed, the brine is poured into a saucepan, boiled.
Dry mustard is added to a jar of cucumbers, boiling brine is poured in and the jars are corked.

Fermented cucumbers as barrel

Cucumbers for the winter, like barrels in jars, are often fermented in brine, which is prepared only from water and salt. In this case, in addition to these two components, a little sugar is also added to the brine. This will not make cucumbers sweet, but the fermentation process will go better. So that cucumbers are evenly salted, it is better to choose them the same size.

Ingredients:

cucumbers - 3 kg;
small horseradish root - 1 pc.;
dill umbrellas, cherry leaves, currants, tarragon sprigs;
water - 2 liters;
salt - 4 tbsp. spoons;
sugar - 1 tbsp. a spoon.

Cooking

Cucumbers, along with herbs, are laid out in jars.
Salt, sugar are added to boiling water and cucumbers are poured with the resulting brine.
For 3 days they clean them in a warm place.
After that, the brine is poured into a saucepan, brought to a boil and poured over the cucumbers.
Banks are corked, pickles are wrapped as barrel ones for the winter until they cool.

Vigorous cucumbers as barrel

Cucumbers in jars like barrels with the addition of garlic, hot peppers and mustard seeds are incredibly appetizing, but spicy. If you want the product to have a milder taste, reduce the amount of mustard, garlic and pepper. Jars of cucumbers can be immediately taken out to the cellar, but then the fermentation process will go a little slower.

Ingredients:

cucumbers - 4 kg;
horseradish leaves, currants, cherries, dill umbrellas;
garlic - 1 head;
hot pepper - 1 pod;
mustard seeds - 1 tbsp. a spoon;
water - 1 liter;
salt - 2.5 tbsp. spoons.

Cooking

Cucumbers, garlic, herbs are placed in jars.
Mustard seeds and peppers are added directly to the jars.
A brine is prepared from water and salt, hot poured into cucumbers.
Close the jars with nylon lids and leave at room temperature for 2 days.
When the brine in the jars becomes cloudy, they take them to the cellar.

Cucumbers without vinegar as barrel

Cucumbers as barrels for the winter are especially appetizing if you add vodka to them. Its quantity is not at all large, so alcohol in cucumbers will definitely not be felt, but such a preparation will stand better. You need to choose high-quality classic vodka without additives. Adding sliced onions to cucumbers will make their taste even more interesting.

Ingredients:

black peppercorns - 5 pcs.;
bay leaf - 4 pcs.;
garlic cloves - 10 pcs.;
water - 1.3 liters;
cucumbers - 2 kg;
vodka - 3 tbsp. spoons;
horseradish leaf - 2 pcs.;
currant leaves, cherries - 5 pcs.;
hot pepper - 1 pc.;
onion - 1 pc.;
dill umbrellas - 4 pcs.;
salt - 3 tbsp. spoons.

Cooking

Salting cucumbers as barrel ones in jars begins with the fact that part of the greens, pieces of pepper, onion rings, cucumbers, again greens, garlic are placed on the bottom of the container.
Salt is dissolved in water, spices are added.
Pour cucumbers with brine, stand for 2 days.
The liquid is drained, boiled, cooled.
Vodka, brine are poured into the cucumbers, the jars are closed with a nylon lid and taken out into the cold.

Cucumbers in circles for the winter as a barrel

Pickled cucumbers as barrel ones can be closed not only as a whole, but also in pieces. This is very convenient, because you can also close large cucumbers in this way, which are not practical to put entirely in a jar, because they will take up a lot of space. You need to cut cucumbers not in too small circles - their optimal thickness is 5-7 mm.

Ingredients:

cucumbers - 1.5 kg;
salt - 2.5 tbsp. spoons;
garlic - 10 cloves;
dill inflorescences;
filtered or spring water - 1.5 liters.

Cooking

Dill umbrellas, garlic and cucumbers cut into circles are laid out in jars.
Salt is dissolved in water and cucumbers are poured with brine.
Leave for 3 days, the brine is poured into a saucepan, boiled, filled with the contents of the jars and corked.

Tomatoes with cucumbers as barrel

The recipe for cucumbers with tomatoes in jars, like barrel ones, is very convenient and practical, because in one jar you immediately get a vegetable platter. Mustard powder in this case is a mandatory component. It will not only give the vegetables a special taste, but also protect them from mold, which can form, because with the addition of tomatoes, the fermentation process goes a little differently.

Ingredients:

tomatoes - 800 g;
cucumbers - 1 kg;
black and allspice peas - 8 pcs.;
bay leaf - 3 pcs.;
mustard powder - 20 g;
leaves of cherry, currant, horseradish;
salt - 2 tbsp. spoons per 1 liter of water.

Cooking

Water is boiled, salt is dissolved in it and the brine is cooled.
Greens, cucumbers, tomatoes are placed in jars.
Pour mustard, pour in brine and leave at room temperature for a week.
After that, pickles with tomatoes in jars are closed with a plastic lid and cleaned in the cold so that the vegetables are finally salted.

What table is complete without this wonderful and tasty vegetable. Together with salty or are almost the main snack of any table.

On a note! Although this vegetable in salty form is considered an indispensable attribute of the Russian feast, the Byzantines introduced the Russian people to it. It is believed that even the Russian name for cucumber, according to Fasmer's dictionary, comes from the Greek word "ogyros" - "unripe".

Cucumber is one of the few fruits that is eaten unripe. In Russia, they were salted in oak tubs, which ultimately gave the finished product a unique taste and incomparable aroma. Nowadays, this type of cooking is also practiced, but this is rare. Especially in apartment conditions, it is practically impossible to do this.

cold pickled cucumber recipe

There are a lot of ways to pickle cucumbers, mostly standard ones are used, in which cucumbers are poured with hot water. But I want to start with a recipe according to which they are salted with cold water.

After all, with such a marinade, the cucumbers are deliciously crispy and hard. So let's get started.

Ingredients:

cucumbers - 1.3 kg.
garlic - 3 cloves
horseradish - 5-6 leaves
dill - 1 bunch with umbrellas
currant - 2-3 sheets
cherry leaves - optional
salt - 100 g
cold water - 1.5 liters.

Cooking:

1. Soak cucumbers collected from the garden or bought on the market for 3 hours in water, after which we rinse them thoroughly under running water.

2. We prepare greens. Horseradish leaves, dill umbrellas, currant leaves and cherries wash well. You need to choose only whole and young leaves. Next, peel a few cloves of garlic.

3. We wash the jar for cucumbers well. At the bottom of the jar we add horseradish leaves, then put dill umbrellas, followed by currant leaves.

4. Before putting green ones in a jar, they need to cut off their tails. After that, we send them to the container in a standing form (standing). Place 3 cloves of garlic on top.

5. A three-liter jar will need 100 g of coarse salt. Pour it into a jar and fill it with cold water.

The water must be very cold. It is advisable to keep it overnight in the refrigerator. And of course, it should not be running water, but purified and filtered.

6. Close the jar with a tight lid. Shake to distribute the salt throughout the jar. A jar of pickled cucumbers can be immediately put into the cellar.

In winter, this appetizer will delight you and your loved ones with a unique taste and a pleasant crunch.

How to cook pickles for the winter without vinegar?

Every good housewife has her own proven recipe for making pickles. Traditionally, they use a bite. I present to your attention the following salting method, it uses citric acid instead of vinegar. I recommend making this recipe at least once. I think you will appreciate.

Ingredients for one liter jar:

cucumbers - 500 grams,
horseradish leaf - 1 piece,
cherry leaf - 1 piece,
currant leaf - 2-3 pieces,
garlic - 2 cloves,
allspice peas - 2 pieces,
black peppercorns - 3-4 pieces,
dill umbrella - 1 piece,
hot pepper - to taste
water - 500 milliliters,
citric acid - 1/3 teaspoon,
sugar - 1 tablespoon,
salt - 0.5 tablespoon.

Cooking:

1. In the prepared sterile jars, put allspice with peas, black pepper with peas, 2 cloves of garlic.
If the garlic is very large, then it is better to cut it lengthwise.

2. Add one cherry leaf, 2 currant leaves, thoroughly washing them with cold water. Next, we lay dill umbrellas and well-washed horseradish leaves. Horseradish leaves need to cut the stem, which will come in handy later.

3. Cut off the tails of the cucumbers. We put them in jars in a vertical position. One liter jar takes about 500 g of vegetables.

4. In the gaps between the cucumbers, put the stalks of horseradish. Next, lay the second layer of cucumbers horizontally. If the fruits are large, they can be cut in half.

5. Put some more dill umbrellas. Add hot pepper to taste. Put a currant leaf on top. Fill the jars with boiling water, cover with a sterile lid and leave for 10 minutes.

7. Boil water in a saucepan and fill it again with jars of cucumbers, leave for 10 minutes.

8. Now you need to prepare the marinade. For a liter of water, you need 1 tablespoon of salt and 2 tablespoons of sugar. 1 liter of water is enough for about 2 liter jars.

It is necessary to boil the marinade, wait until the sugar and salt are completely dissolved in water.

9. Drain the water from the cans.

Put 1/3 teaspoon of citric acid in a jar. Immediately pour hot marinade over cucumbers. We roll up the cans with a seaming key and turn them over.

We leave the jars upside down under the covers until they cool completely.

It is best to store the finished workpiece in a dark, cool place or in the cellar, where they will last longer. In winter, they will delight you and your family, especially at the festive table.

Pickled cucumbers in hot jars

If you don’t know how to pickle delicious cucumbers in a jar for the winter without sterilization, then I have a very simple hot cooking recipe for you.

This is how my grandmother used to pickle cucumbers. After 2-3 days they turn out lightly salted, and after a month or by winter they are salty.

Ingredients:

fresh cucumbers -3 kg.
water - 3 liters large
rock salt - 250 g (~ 9 tablespoons)
dill - 4 branches
horseradish - 2 sheets
garlic - 8 cloves
blackcurrant - 30 pieces.

Cooking:

The amount of ingredients is designed for 2 3-liter jars.

1. First you need to thoroughly rinse the cucumbers under running water.
We choose not too large fruits so that they fit freely in a jar and do not have large seeds inside.

2. All greens must also be washed thoroughly.

3. Pour 3 liters of water into the pan, add salt there, bring to a boil, stirring occasionally.

4. In the meantime, we rinse the jars with warm water, they do not need to be sterilized. At the bottom of the jars we put a branch cut into several parts with a dill umbrella and blackcurrant leaves, we also put horseradish leaves, cut in half and garlic cut in half.

6. Lay out a few sprigs of greens and garlic with the final layer. As soon as the brine boils, fill the jars with it, close the jars with plastic lids.

7. Previously, the lids must be placed in boiling water for 15 seconds.

The resulting yummy should be stored in a cool place. Such cucumbers will be a good appetizer at any holiday, your guests will definitely appreciate them.

Cucumbers for the winter in jars under iron lids

I present to your attention another way of pickling cucumbers. All ingredients are very simple, traditional. I think good housewives will take it into service.

Ingredients for brine per 1 liter of water:

Salt - 1 tablespoon
Sugar - 4 tablespoons
Dill (umbrellas)
Blackcurrant leaves - to taste
Black peppercorns - to taste
Allspice black pepper - to taste
Jar 3 l - 1 tablespoon of vinegar (70%)
2 liter jar - 1 dessert. a spoonful of vinegar (70%)
for 1 liter jar - 1 teaspoon of vinegar (70%)

Cooking:

1. First of all, we wash the cucumbers well and cut off the edges, we also wash the greens and dry them.

2. We will roll cucumbers into three jars, different in volume: three-liter, two-liter and liter. Pre-sterilize the jars, boil the lids.

At the bottom of the jars we put dill and a few leaves of black currant, then we put cucumbers. In a liter jar, it is best to put them standing up. We add a little more dill and blackcurrant leaves, then we continue to lay cucumbers. We put a few more leaves of blackcurrant.

4. As soon as all the cucumbers are placed in a jar, pour boiling water over them. We cover the jars with iron lids and wait for the jars to cool.

5. After the water has cooled down, pour all the water into the pan in which we will make the brine. Add salt and sugar to the drained water, mix everything thoroughly.

6. Put the brine on the stove and wait until it boils. As soon as the brine boils, turn off the gas and pour the hot brine into jars.

7. Add vinegar to each jar. After that, we cover the jars with lids and roll them up with a seaming key.

8. Turn the jars upside down, cover with a towel and wait until they cool.

We will take samples from them on cold winter evenings. Such cucumbers go very well with boiled potatoes and herring. I think this combination will not leave anyone indifferent.

Cooking pickles in a cold way with vodka:

If you love real barrel cucumbers, I advise you to try cooking them according to this recipe. The secret of cooking is very simple: in addition to traditional greens, we also put amaranth leaves and marigolds in a jar, and add vodka to the brine. Cucumbers according to this recipe are simply incomparable.

Amaranth (amaranth) is a unique plant, the benefits of which are palpable in folk medicine, and in cooking and even in cosmetology.

Ingredients for a 3 liter jar:

Cucumbers - 1.5-2 kg
Garlic - 4-5 cloves
Salt - 100 g
Vodka - 50 g
Leaves of currant, horseradish, dill umbrellas, amaranth (amaranth), marigolds in a few pieces

Cooking:

1. Wash cucumbers well and soak for 2 hours in water.

2. Banks are also well washed and sterilized. At the bottom of the jar we lay out a few sprigs of greens and 5 cloves of garlic.

Fill the jar with vegetables. Add water to salt and mix well. Soak cucumbers in salted water.

3. Leave them in a jar of salt water at room temperature for 4 days. After 4 days, pour the brine into the pan.

4. Put the pan on the fire and boil the brine. Pour a jar of cucumbers with cold water, shake and drain the water. Meanwhile, boil the brine for 5 minutes.

5. Pour vodka into a jar of vegetables. Then fill them with hot brine.

We hermetically close the jar with a sterilized lid with a seaming key. Turn the jar upside down.

Cucumbers according to this recipe are obtained as salty cask, but at the same time crispy. You need to store them in a cool place, so they will keep well until spring. Although it is unlikely that you can store such a yummy for so long.

Video recipe for cucumbers in jars with mustard

And finally, another unusual salting recipe, in video format. Its difference is that mustard is added to the marinade. It gives cucumbers a slightly spicy taste that will not leave your family and friends indifferent. Happy viewing!

OK it's all over Now. If you like the recipes, please share them on your page. Let your friends know about them too. I also look forward to your comments and feedback.

It is rare in which family they do not like to crunch on delicious pickles. They are eaten not only as an appetizer for main dishes. What is Olivier without spicy cucumber cubes?! And also - rings on a sandwich with sausage. But, no matter how you use this type of pickle, you need to be able to cook it correctly.

Housewives use two main methods of harvesting pickles for the winter: cold and hot. And everyone knows their secrets of proper salting. Different salting methods require different technologies and ingredients. Therefore, everyone chooses the most suitable option for themselves.

Features of cold pickling methods

The main feature of pickling cucumbers in a cold way is that this method of preservation does not use thermal effects on products at all, which allows you to save as many useful substances as possible. Cold clean water is used for brine, and salt acts as a preservative. You can also add other spices and spices to such an appetizer, for example, mustard powder, which prevents the formation of mold. But with all the positive aspects of this salting method, it also has a minus - such an appetizer will not be stored for a long time and it should be kept only at very low temperatures, which residents of apartment buildings cannot always afford.

Classic cold pickling recipe

Pickled cucumbers for the winter in jars in a cold way are a very tasty and at the same time simple snack. All ingredients are absolutely available, and with our step-by-step recipe, cooking becomes very understandable even for beginners in cooking.

Ingredients

Servings: - +

ground cucumber1 kg
rock salt 1.5 st. l.
water 1 l
Bay leaf 2 pcs.
dill (stem) 1 PC.
oak leaves 2 pcs.
black currant leaves2 pcs.
cherry leaves 2 pcs.
horseradish leaves 2 pcs.
garlic 2-3 cloves
allspice black pepper2 pcs.

per serving

Calories: 11 kcal

Proteins: 0.8 g

Fats: 0.1 g

Carbohydrates: 1.7 g

2 o'clock 40 min. Video recipe Print

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Posh! Gotta fix it

Pickled cucumbers for the winter in jars are ready in a cold way. Very simple and affordable!

Banks need to cool down. Then they can be stored in the pantry, cellar or refrigerator at home.

The method of harvesting for the winter with mustard

Cooking time: 40 minutes

Servings: 10

The energy value

calorie content - 22.2 kcal;
fats - 0.1 g;
proteins - 1.3 g;
carbohydrates - 4.1 g.

Ingredients

cucumbers - 1 kg;
garlic - 5 cloves;
dill with umbrellas - 1 pc.;
blackcurrant leaves - 2 pcs.;
cherry leaves - 2 pcs.;
oak leaves - 1 pc.;
horseradish leaves - ½ pcs.;
hot chili pepper - ½ pc.;
water - 600 ml;
edible salt - 30 g;
mustard powder - 8 g.

Step-by-step description of the process

We begin the preparation of a winter snack by processing the main ingredient - cucumbers must be carefully sorted out, putting aside unsuitable fruits, cut off all the flowers on their tips, transfer to bulky kitchen utensils and pour ice water. Soak vegetables for about two to three hours, periodically changing the water.
Immediately after the cucumbers have been soaked, we start cooking the brine - it should have time to cool completely. To do this, in a small saucepan or in a saucepan, bring 600 ml of clean filtered water to a boil, pour 30 g of table salt there and, after boiling the solution for 2-3 minutes until the salt crystals are completely dissolved, remove the container from the stove. Pour 8 g of mustard powder into boiling water, stir well and leave to cool.
After 3 hours, we begin to lay out the components in a dry sterile glass container - to the very bottom we send half of the washed currant and cherry leaves, ½ of an oak leaf, a dill umbrella, ¼ of a horseradish leaf, peeled and coarsely chopped garlic cloves and a piece of chili chopped into thin rings. On top of the seasonings, vertically arrange the cucumbers, trying to do it as densely as possible, and cover them with the remnants of herbs.
Filled 1.5-liter containers are filled to the top with cooled brine, tightly closed with hot nylon lids and stored in a cool place. It will be possible to take the first sample in one and a half to two months.

Advice: for salting, it is best to select fresh, hard fruits of cucumbers with dense and elastic pulp.

Step by step cold cooking with vodka

Cooking time: 25 minutes

Servings: 7

The energy value

calorie content - 33.6 kcal;
fats - 0 g;
proteins - 1 g;
carbohydrates - 4.3 g.

Ingredients

cucumbers - 700 g;
garlic - 3 cloves;
dill with umbrellas - 2 pcs.;
blackcurrant leaves - 3 pcs.;
cherry leaves - 3 pcs.;
oak leaves - 2 pcs.;
horseradish leaves - ½ pcs.;
black peppercorns - 7 pcs.;
hot chili pepper - ½ pc.;
water - 750 ml;
rock salt - 45 g;
vodka - 40 ml.

Step-by-step description of the process

If you are sure of the good quality of the water, you can dissolve the salt in a cold liquid, but if not, then it is better to boil it in advance and then simply cool the solution.
Following this, the cucumbers must be carefully rinsed under the pressure of cool water, dried on a sterile cotton towel and cut off their tails for better salting.
Then, at the very bottom of the dry, disinfected containers, we lay out all the spices and spices indicated in the recipe, tamp the cucumber fruits on top of them and pour the brine, leaving a little space on top.
Pour 40 ml of vodka into each one and a half liter jar and tightly close them with screw twist-off lids.

Advice: when pickling cucumbers in a cold way, special attention must be paid to the quality of water - it is best to use spring or filtered water.

Crispy pickles without vinegar

Cooking time: 40 minutes

Servings: 15

The energy value

calorie content - 20.7 kcal;
fats - 0.1 g;
proteins - 1 g;
carbohydrates - 4 g.

Ingredients

cucumbers - 1.5 kg;
hot chili pepper - 20 g;
horseradish (root) - 10 g;
garlic - 15 g;
marjoram - 3 leaves;
dill - 15 g;
basil (fresh) - 15 g;
water - 1.5 l;
rock salt - 90 g.

Step-by-step description of the process

First of all, we prepare the brine - for this, pour one and a half liters of clean drinking water into the allocated container, bring it to a boil, pour salt into it and boil for 1-2 minutes. Remove the finished solution from the heat, cool completely and pass through gauze folded several times.
While the brine cools down, without wasting time, we are engaged in the rest of the preparatory processes - cucumbers, all greens (tarragon, marjoram, basil and dill), chili, peeled garlic and horseradish root, thoroughly rinsed under a tap with running water and dried on sterile cotton towels. Then we cut the garlic and horseradish into large slices, and hot pepper into rings.
Following this, we begin to lay the products in clean three-liter jars in layers, dividing the spices and seasonings into three approximately equal parts - they should be at the bottom of the containers, between the cucumbers and cover them from above.
Pour the filled glass containers to the top with the cooled brine, tighten the lids and send to infuse in a cold dark place.

Preparation under a nylon cover

Cooking time: 30 minutes

Servings: 12

The energy value

calorie content - 24.8 kcal;
fats - 0.4 g;
proteins - 1.3 g;
carbohydrates - 4 g.

Ingredients

cucumbers - 1.2 kg;
garlic - 15 g;
cherry - 2 branches;
horseradish leaves - 2 pcs.;
dill with umbrellas - 4 pcs.;
tarragon (tarragon) - 2 sprigs;
hot chili pepper - 20 g;
allspice - 6 pcs.;
black peppercorns - 10 pcs.;
bay leaf - 2 pcs.;
mustard seeds - 15 g;
water - 2 l;
rock salt - 120 g.

Step-by-step description of the process

Rinse the selected cucumbers thoroughly under a running stream, move them into a deep basin and soak, pouring cool water for about two hours.
In the meantime, we also thoroughly wash all the greens, peeled garlic cloves and a pod of hot pepper. Then chop the garlic into large arbitrary pieces, and chop the chili into rings.
On the bottom of dry sterile jars we spread cherry sprigs, horseradish and laurel leaves, chopped garlic cloves, two sprigs of dill with umbrellas, tarragon and peas of allspice and black pepper. Carefully put the cucumbers on the seasonings, put hot pepper rings between them, cover everything with the remaining dill umbrellas and put 15 g of mustard seeds in.
In convenient kitchen utensils, mix 2 liters of filtered drinking water and 120 g of rock salt, carefully mix the components and leave the solution to infuse for 5-10 minutes.
Pour the containers with vegetables to the very rim with ready-made salt brine, close tightly with nylon lids and transfer to the cold.

Important: cold pickled cucumbers are not suitable for storage at room temperature, it is better to put them in a cold cellar or basement.

Features of hot salting methods

A feature of hot salting methods is that the appetizer is poured with boiling brine and at the same time subjected to heat treatment. Preservatives in this case are salt, table vinegar and, in some cases, aspirin. The hot salting method guarantees the complete destruction of all bacteria, prevents the development of the fermentation process and has a rather long shelf life even at room temperature, but some of the useful properties of vegetables are also lost.

Classic hot pickling

Preparation time: 3 hours

Cooking time: 2 days

Servings: 6

Step by step cooking

We take all products in the same proportions as for the previous recipe, we do not change the quantity and weight.
We lay out in the same way in jars. But bring the water with salt to a boil, and only then pour it into the cucumbers.
The peculiarity of this method is that the cucumbers are ready for seaming after 2 days.
And then we filter the brine, boil, pour it again, and so twice, as in the method of cold salting. We do not cool.
We roll up or twist (if the cans are threaded).

Crunch secret

The very first thing is to look for the freshest, densest cucumbers, preferably not greenhouse ones. A sure sign: freshly picked vegetables are covered with a whitish haze, and the torn petiole has not had time to dry.

We choose cucumbers of approximately the same size, young ones with pimples and a uniform color, we try so that they do not taste bitter.

At home, be sure to soak the vegetables for 3 hours in cold water. And then do the sunbathing.

Oak, horseradish, currant and grape leaves not only affect the taste of cucumbers, but also give them the very crunch that we all expect from them. The rest of the seasonings (garlic, pepper, dill, cumin, and so on) only affect the flavors of the finished cucumbers.

The wrong kind of salt can nullify all your efforts. Iodized or sea salt makes cucumbers soft, there is no need to talk about any crunch. Therefore, we use only large table salt.

The simplest ways to pickle cucumbers are described, the secrets of the crunch are revealed - and now you can start pickling cucumbers for the winter yourself. Men will appreciate the dish with ice-cold vodka, and women - with dietary meat!

There are also recipes in the package, barrels, pots - choose your favorite!

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