Pickles are an essential part of the winter diet. They are good both on their own and in a variety of salads and appetizers. In this article, we will look at the most popular salting methods.

Each of us loves to enjoy something tasty. Pickled cucumbers are an excellent solution for consumption both solo and in various salads. We offer the best recipes for winter storage

To pickle cucumbers in this way, you will need:

• cucumbers;
• banks washed and dried in advance;
• cold water (not from the tap);
• salt: 2 tablespoons in 1 liter of water;
• a couple of horseradish leaves;
• a few peeled cloves of garlic;
• black peppercorns;
• Dill;
• dry mustard;
• Chile;

Before starting the preservation process, you need to stock up on jars and lids that are suitable in size. Covers can be taken both nylon and metal. However, the latter can have consequences in the form of metal corrosion inside and outside.

Before you start preserving, soak the cucumbers in cold water for 3 hours (for those bought in the store, the time should be increased to 6 hours). Thanks to this simple operation, vegetables will collect the required amount of water and will not later take it from the brine, which will allow the liquid to remain in the required amount. After soaking, rinse the cucumbers with running water.

Wash lids and jars. It is not necessary to sterilize them, but it is recommended to at least douse them with boiling water.

Put the cucumbers in jars, add herbs. Also, it is at this stage that seasonings should be used: mustard, garlic, pepper, chili.

Take a saucepan, fill it with water. For each liter, add two tablespoons of coarse salt. Thus, for a three-liter jar, you will need one and a half liters of liquid and three tablespoons of salt. Stir the resulting solution, let stand. In no case should the salt thicken be poured. Next, fill it up to the neck, cover with plastic lids and leave in a cold place.

Check the preservation for mold on uncovered cucumbers a couple of times a week. Each of them must be completely filled with brine! If there is too little liquid, then it should be poured to the very edge of the jar (the composition of the solution remains the same: two tablespoons of salt per liter of water)

Don't worry about fermentation. This is fine. The colder the place where you store the canning, the longer it will take for the fermentation process. On average, it takes 35-40 days.

To make your cucumbers tasty and crispy, follow the recommendations:

• For even salting, put cucumbers about the same size.
• The oak leaf will add crispness to the vegetables.
• Do not stack the cucumbers too close to each other, otherwise they will lose their crispness.
• Use rock salt, fine and iodized cucumbers will be too soft.
• Cut off the ends so you can protect yourself from nitrates.

In jars hot without vinegar under iron lids

Hot pickling of cucumbers is a technique passed down from generation to generation. This simple but time-tested recipe can prepare delicious cucumbers for the winter. You will need (for one liter jar):

• cucumbers - 800 grams;
• garlic - 8 cloves;
• horseradish root - a piece 2-4 centimeters long;
• peppercorns;
• dill - 2 umbrellas;
• 2 leaves of currant and cherry;
• horseradish leaf;
• litere of water;
• salt - a tablespoon with a slide.

First of all, sort out the cucumbers. They should be firm with intact skin. Rinse them under running water and trim off the ends on both sides.

Soak the cucumbers in cold water for 3-4 hours. At this time, sterilize the jars and boil the iron lids.

We wash the dill, cherry and currant leaves, horseradish root and leaves. Cut horseradish leaves into small pieces. We repeat the same with the root. We clean the garlic.

Put pepper, currant and cherry leaves on the bottom, add half a portion of dill, garlic and horseradish leaves.

We put the cucumbers as tightly as possible, trying to minimize the free space inside the jar. Put the remaining garlic, dill and horseradish on top.

To prepare the brine, add salt to the water and mix thoroughly. Fill in the solution. Cover it with a lid and send it to a cold room, or to the refrigerator. It should be kept for 1-2 days.

Pour the brine into a saucepan, add half a glass of water to it and bring to a boil over high heat. Fill jars of cucumbers with this solution.

We tightly twist the cans and turn them upside down, wrap them in a warm scarf or scarf and keep it like that for 10-12 hours. Then we put it out for storage in a dark place.

Pickled cucumbers for the winter for storage in the apartment

Not everyone has the opportunity to store preserves in the basement, so recipes for storing vegetables in an apartment are popular with many pickle lovers. Here is the simplest and most delicious of them.

Before starting the salting process, be sure to sterilize the lids, you can simply rinse the cans themselves with boiling water.

Place the spices on the bottom, which are included in the so-called "pickling broom", which can be bought in a specialty store or on the market. You can also add horseradish leaf or tarragon to add crunchiness to the cucumbers. Cut all spices as small as possible.

Tamp the cucumbers into jars, try to keep as little free space as possible inside.

Prepare the brine: for a ten-liter bucket of water, you will need 3 cups of salt. Stir the solution well and pour over the cucumbers. Leave them for two or three days.

On the third day, pour the brine into a saucepan. Since the cucumbers have sagged, we take one jar and report from it to others. Make sure the vegetables are close to each other.

Fill the cucumbers twice with boiling water, let it brew for five minutes. We boil the brine, pour it out so that the solution completely covers the vegetables. We close the cans, turn them over and put them in a warm place overnight. After that, we transfer to the darkest place in the apartment.

The most delicious crunchy pickles recipe

Of course, each housewife considers her recipe to be the best. However, we will share with you the method of pickling cucumbers, which can easily become your favorite. Cucumbers are crispy, spicy, slightly sweet.

For one liter jar you will need:

• one and a half liters of water;
• salt - 50 grams;
• sugar - 100 grams;
• vinegar 9% - 100 milliliters;
• cucumbers - 1 kilogram;
• onions - 150 grams;
• bay leaf - 20 grams;
• black pepper to taste;
• a bunch of dill.

Cut the onion into rings, place it on the bottom of the washed jar. Add black pepper and dill.

Rinse the cucumbers thoroughly with running water, cut off the ends. Store tightly in jars.

For the marinade, boil water, add salt, sugar and vinegar to it. Pour cucumber jars with hot marinade. Pour water into a saucepan, bring to a boil and put a lidded jar there so that the water is half the level of the container. Sterilize within ten minutes. Do not be alarmed if the cucumbers change color, this is normal.

We take out the jar and roll it up. We store it in a cool, dark place.

On the topic of canning for the winter:

1. Pickled tomatoes - 11 delicious tomato recipes

We offer you the simplest, but at the same time delicious recipe for pickling cucumbers without sterilization.

Ingredients:

• fresh cucumbers;
• Dill;
• horseradish;
• bell pepper;
• cherry and black currant leaves;
• garlic;
• vinegar essence;
• coarse salt.

In order for the cucumbers to be firm and crispy, pre-soak them in cold water.

Put horseradish leaf, dill, cherry and black currant leaves in carefully washed jars. We put cucumbers on greens, it is better to take small vegetables. We cut the bell peppers into pieces and send them there.

Peel the garlic and place straight in the wedges in the jar around its perimeter. Put the dill on top of the cucumbers.

Boil water. Pour cucumbers over it, wait ten minutes, then pour the brine into a saucepan and bring to a boil again. Re-pour the liquid into the jar. Repeat this procedure one more time.

Prepare a salting solution. Put the water that has been drained on the fire. Add one tablespoon of salt and sugar to it. Add some replacement water.

Now add 1 teaspoon of 70% strength vinegar essence.

Fill the jars to the top with boiling brine and roll them up. Turn it upside down and wrap it up carefully. This is necessary in order for the contents to warm up well. After all, we cook our pickled cucumbers without sterilization and, therefore, this is very important.

Store the finished preservation in a cool, dark place.

Pickles for the winter with mustard

This recipe will definitely suit the taste of spicy lovers. And making such a salting is very simple! To do this, you will need:

• cucumbers - 10 kilograms;
• garlic, it is better to take young - 150 grams;
• Dill;
• cherry and horseradish leaves;
• bitter red pepper;
• water - 5 liters;
• mustard powder - 150 grams;
• peppercorns.

As with any other method of pickling cucumbers, soak them for six hours in cold water. Boil water in a saucepan and cool to room temperature. Pour salt into it and stir until the crystals are completely dissolved. Sterilize cans and lids. Place the spices and seasonings at the very bottom of each jar. Place the cucumbers on top. Pour with brine, add one heaping spoonful of mustard on top. Close the jar with a nylon lid and store in a dark place. The vegetables will be ready in about a month.

How to salt correctly: secrets and rules

Many housewives think that making delicious pickles is a daunting task. However, there are no difficulties in conservation, if you follow some recommendations.

• Choose quality cucumbers. Of course, the most ideal option would be if you grow them in your own garden. However, those bought in the store will also work. Give preference to small cucumbers, because they are better salted and more densely located in the jar. Try to use exclusively young vegetables for preparations. They should be firm to the touch and not too dark.
• It is better to pickle cucumbers in clean well water.
• Use your favorite spices. It is better not to feel sorry for them, because they will give the vegetables a unique taste and aroma.
• Rock salt is best suited for preservation. Thanks to her, vegetables will have a full and rich taste.
• Add one tablespoon of vodka to the can to prevent explosion.

Delicious food is one of the secrets of a happy life. And homemade preparations can be safely attributed to the category of delicacies! Now you know the best recipes for pickled cucumbers and you can easily please your loved ones with delicious and healthy preservation.

It is impossible to imagine a winter table without crispy pickles. But in order for such a dish to bring only health benefits, and not harm, it is necessary to properly preserve them. Favorite by many, in the preparation of which vinegar is used, it is better to replace salted ones. Such a product is obtained in the process of natural fermentation, without the addition of vinegar, which does not benefit the body, and can harm people with diseases of the gastrointestinal tract.

In order for pickles to be well stored all winter, they must be properly preserved. Let's take a look at one of the most common and proven recipes.

How to preserve pickles in jars for the winter without vinegar

Ingredient List:

Based on 2 three-liter cans:

• 3-4 kg of cucumbers (depending on size);
• 5 liters of water;
• 7-8 tablespoons of salt (not iodized);
• 3-5 hot pepper pods;
• 1-2 horseradish roots;
• head of garlic;
• dill stalk;
• cherry, currant, oak leaves (10-15 pieces per jar);
• 2 horseradish leaves

The process of preserving cucumbers in a jar can be roughly divided into several stages.

1. Preparing vegetables for pickling. It is necessary to choose small fruits and wash them well. Fresh cucumbers are best suited for preservation, immediately after harvest. If they have already stood and snuggled up a little, soak them for 5-7 hours in cold water.
2. We put cucumbers in a bowl. Put pepper and horseradish root, a few cloves of garlic, leaves and herbs in a container with a wide bottom. Choose the old dill, which has "umbrellas" of seeds, but not yet dry, but green.
3. Fold the cucumbers in the next layer. So we shift all the vegetables with herbs and spices layer by layer. There should be leaves on top.
4. Cooking the brine. We dilute the salt in water until it is completely dissolved and fill in the prepared fruits with leaves and spices.
5. We leave the dishes with cucumbers for 3-5 days at room temperature. If the room is warm, the fruits will pickle faster; if it is cool, more time is needed. Readiness can be determined by the taste - they become sour - salty, and also change color.
6. Drain the resulting brine into another container, put on fire, bring to a boil and cook for 2-3 minutes.
7. Pour cucumbers with boiling brine and leave to cool for 5-6 hours (you can also overnight).
8. Drain the brine and boil again for 2-3 minutes.
9. Rinse cucumbers well with boiling water at this time.
10. Fold the cucumbers into prepared sterilized jars, pour boiling brine and roll up. Do not put the leaves and spices in jars, but simply throw them away, they performed their function when salting.
11. Turn jars of cucumbers upside down, wrap them well (you can use an old jacket or blanket) and leave to cool at room temperature.

You can store such blanks at room temperature, they will not deteriorate.
If you do not have a large container, or to reduce the cooking time, you can salt right in the jars, immediately putting the prepared cucumbers and leaves with spices in them. In the same way, pour and cook the brine, pouring them over the vegetables. In this case, the greens do not need to be thrown away.

This is a very simple way, since the cans do not roll up, but are stored for almost as long as pickled preservation. Those who love, without vinegar and generally without any acid, will like it.

Ingredients:

• cucumbers - 2 kg;
• horseradish leaf - 2 pcs.;
• dill umbrellas - 3 pcs.;
• salt - 3 tbsp. l .;
• garlic - 3 cloves;
• water - 2 l.

Cooking process

1. Rinse vegetables, add water below room temperature. The exposure time is four hours. The amount of water at this stage is arbitrary and is not included in the recipe.
2. Dissolve salt in two liters of water.
3. Wash pickled greens, peel, divide into two equal piles. Put half on the bottom of the jar, throw the garlic there. Top with cucumbers cut in half and cover with the remaining green tea.
4. Pour with brine, keep at room temperature for about 24 hours. Readiness is determined by the color of the liquid, it should be cloudy.
5. Cover with nylon covers, take to the basement with a temperature not higher than +5 degrees.

Canned cucumbers with citric acid

In this recipe, the calculation is made for a 3-liter jar. If you will roll in 1-liter, then it is convenient to take them in multiples of three.

Ingredients:

• cucumbers (how much will go into the jar);
• hot chili - 1 pc.;
• dill umbrella - 1 pc.;
• garlic - 2 cloves;
• bay, cherry leaf - 1 pc .;
• horseradish - ½ sheet;
• black peppercorns - 4 pcs.;
• citric acid - 1.5 tsp;
• salt - 2 tbsp. l .;
• sugar - 4 tbsp. l .;
• water - 1.5 l.

Cooking process:

1. Soak strong fresh greens in ice water for three to four hours. It is advisable to change the water about 2-3 times.
2. Sterilize the seaming container in any convenient way.
3. Lay sheets of horseradish, laurel and cherries at the bottom; garlic, pepper, dill.
4. Tightly stuff the cucumbers into a jar, stacking vertically.
5. Bring clean, uncontaminated water to a boil, pour the jar under the very neck, cover with a lid.
6. After ten minutes, drain the liquid, repeat the same steps.
7. After the allotted time, water is poured into the steaming pan, taken for the second steaming, salt and sugar are added. It is brewed for two minutes from the moment of boiling.
8. Citric acid is put in the jar. The finished marinade should be enough for one three-liter jar. Pour in the marinade. Roll up.
9. Turn the lid upside down, leave to cool.

Store in a cold place for about a year, avoiding direct sunlight. With lemon, the color of the fruit will be brighter and, unlike vinegar, it does not give a pungent smell.

Red currant pickles recipe

Red berries in combination with greens of gherkins look very interesting. You can pour them in bulk, filling in all the voids, or put them directly with twigs - in this case, there will be less work, and the result will be no worse.

Since the recipe is without vinegar, for reliability, put a little citric acid (on the tip of a knife) or increase the amount of red currants.

For 2 liters of water, take:

• cucumbers - 2 kg;
• red currants - 1.5 cups;
• dill - 2 umbrellas;
• garlic cloves - 4 pcs.;
• allspice - 6 peas;
• carnation - 4 buds;
• sugar - 1 tbsp. l .;
• salt - 2.5 tbsp. l.

Step by step cooking:

1. Rinse the jar thoroughly, sterilize if desired.
2. Greens, garlic, spices are laid down.
3. The next layer is washed cucumbers. Fill the space between them with currant berries.
4. Fill with boiling water, leave under the lid for 10 minutes.
5. On the basis of the water drained from the cucumbers after infusion, we prepare the brine: add salt and sugar, if desired - spices (cloves, peppercorns), boil for 2-3 minutes.
6. Fill the jars to the top so that all the fruits are covered with liquid.
7. We put to sterilize in a saucepan with heated water. For 1-liter cans, the time from boiling water is 8 minutes, for 3-liter cans - 12 minutes.
8. We roll up the lids, turn them over, wrap them up. After cooling down, transfer to the cellar.

Often housewives complain that canned cucumbers with red currants explode or become cloudy without vinegar. This can happen for two reasons: either you put in a little currant, or you forgot about sterilizing cans with blanks.

Why cucumbers become soft when salted

Salting is not always perfect, and the gherkins, instead of being crispy, become soft. This leads to a deterioration in the quality of the finished dish. To prevent this from happening, let's look for the root of the problem. It may be as follows:

1. The container or product is poorly washed.
2. The exposure time, temperature conditions are violated.
3. The wrong kind of cucumber.
4. Incorrect storage.
5. Poor quality or unsuitable preservatives.
6. Harvest time is not good.

An obligatory criterion for pickling jars is sterility. You can't do without it. Try to sterilize the glass, or rinse it with a soda solution.

The degree threshold for heat treatment is 90 ° C. Three-liter jars of cucumbers are sterilized within 12-15 minutes, liter jars - 8-10.

Cucumbers differ in their purpose - for salads and preservation. Salad vegetables often lose their structure after exposure to high temperatures and become soft.

Pickles are best stored in the cellar or refrigerator. Failure to comply with this condition can cause a number of problems, such as swollen lids, mold, fermentation. The latter leads to a complete loss of presentation, haze, corresponding to the taste.

If acetic acid was used during cooking, the essence is not diluted correctly or the product is of poor quality, the workpiece may deteriorate. Iodized salt greatly affects the result. When pickling and pickling cucumbers, it is recommended to use only coarse rock salt.

Early ripe cucumbers, as a rule, are very tender and juicy, which does not allow them to be used in blanks. Medium early and medium ripeness are also not good enough: they are intended for fresh consumption. It is best to pour brine on late-ripening varieties that ripen closer to the middle-end of the summer season - they have a dense peel and a low juice content.

When using citric acid, the ratio to the liquid must be accurate to the milligram. Keep in mind that the marinade in this case often does not have a shape retention criterion and softens the structure of the fruit.

As you can see, you can make cucumbers without vinegar for the winter in several ways: only with salt under a nylon lid, canned with citric acid with double pouring and with red currants with sterilization. They are all good in their own way, choose any!

I have been salting cucumbers in this way for ten years. This generally simple recipe has its own nuance. Cucumbers need to be taken small, in pimples and literally "only from the garden." I specially ordered cucumbers from friends and took them back from work. The result is always excellent.

But from those bought on the market, there was a disastrous result. The cucumbers turned into porridge, and if they did not turn down, then in winter they turned into dust. You open a jar with such beautiful cucumbers in winter, touch one, and it, like in a fairy tale, crumbles to the bottom right from under your hands, the other is the same. Until I asked the merchants how to pick cucumbers for this favorite recipe. And that's what I learned. Since cucumbers are sometimes sold in city markets for several days, they can be immersed in water overnight to prevent wilting. Salting such a product according to this recipe will not work, they are suitable only for filling with marinade.

Soak cucumbers in very cold water and wash. Wash the spices as well.

Put the cucumbers in a clean three-liter jar, put cherry, currant, horseradish leaves, dill umbrellas and horseradish root on top. Don't put in the garbage yet. Add 3 tablespoons of salt and cover with cold boiled water. Leave for 3 days. Place the jars in deep bowls or plates so that the foam collects in it during lactic acid fermentation and does not spread around.

When the foam on the surface of the cucumbers subsides, pour the brine into a saucepan and boil. Leaves can be thrown away or left. Add garlic to the jar and pour over boiling brine.

Roll up jars of cucumbers with a sterilized lid, turn over and wrap until they cool completely.

Cucumbers canned without vinegar for the winter should be stored in a cool, dark place. According to this recipe, you can close the cucumbers in a jar of a different size. It should be taken into account that for a 2-liter jar you need to take 2 tablespoons of salt and, accordingly, 1 tablespoon of salt per liter jar.

Bon Appetit!