Pickled cucumbers for the winter are the most demanded preservation of any housewife. There are a lot of pickling methods. Most recently, we examined the cooking options. Today, I suggest that you pay your attention to pickled cucumbers, which perfectly retain their qualities until winter.

Before proceeding with the salting processes, it is necessary to decide which method to choose. After all, there are quite a few of them, for example, a cold and hot option. They are prepared in very different ways, but the composition of the ingredients is almost the same. If you want to add something new, such as mustard or vodka, to the recipe, then the cooking process will be different here too. Probably now you understand how important it is to initially know what the result is striving for.

Prepared cucumbers for the winter are considered an excellent appetizer for any festive table. And mind you, they are not in small demand among the guests of the celebration. I suggest not to dwell on one recipe, but to cook several by signing lids on them. Then you can definitely decide and find your favorite pickling method.

Cooking pickled cucumbers for the winter in jars

Let's start with a classic recipe. On which many are preparing, I promise, and we will learn with you. The whole secret is in this version of pickles, in the marinade. Cucumbers prepared according to this recipe are kept in jars all winter. It turns out to be crispy and very tasty, try it you will like it.

We will need:

The number of products required may vary. Depending on the number of cans you will use. That is why the set of ingredients will be indicated below without specifying the quantity.

• fresh cucumbers - 3 kg. (maybe more depending on the size of the fruit and the jar)
• currant, cherry and horseradish leaves
• dill umbrellas
• bay leaf - 1 pc. 750 gr. bank
• garlic - 2-3 cloves per jar
• peppercorns

Marinade for 1 liter:

• granulated sugar - 3 tablespoons
• salt - 1.5 tablespoons
• vinegar 70% - 1 tsp

Preparation:

1. Prepare pickle jars before starting. To do this, rinse each of them thoroughly. Then sterilize with steam.

Personal experience. For sterilization, I use a regular kettle. I pour enough water into it. We put on fire, bring to a boil. After that, we reduce the gas, and put a jar on the boiling spout.

All greens and leaves must be processed right before salting. We wash it under running water, then put it on a cloth. Thus, we get rid of the remaining liquid and let the grass dry completely.

Now we get comfortable and start salting. Put a horseradish leaf on the bottom of a sterilized liter jar, then currant and cherry leaves, about 3 leaves, for each jar. Here we put dill umbrellas and garlic, cutting it into two or three parts.

Next, lay the bay leaf and peppercorns.

2. Now we take pre-washed cucumbers. We remove the stalks or leave them with them if they are not very large. And put it tightly in prepared jars.

Then pour boiling water into each jar. This must be done very carefully so as not to burn yourself. There is no need to report anything to this water, so we sterilize our cucumbers again.

Cover each jar with lids. Let it settle until the water in the cans has completely cooled down. Then carefully pour all the liquid back into the pot. We will prepare a marinade from the same water. We add all the necessary ingredients to it. The recipe is described in more detail above.

Bring the prepared marinade to a boil, then boil for another 5 minutes. Then we pour the finished marinade into the prepared jars. We close the top with lids, which must be rolled up immediately. Turn the finished pickles with the lids down and leave the cucumbers in this form for 24 hours. It is advisable to cover the jars on top with something warm.

So we prepared delicious crispy cucumbers for the winter. Which, by the way, are subject to long-term storage in a cool place. Below is a recipe for conservation, which is perfectly stored in the apartment throughout the year.

A proven recipe for crispy fruits with vinegar for storage in an apartment

I bring to your attention a proven recipe. According to which we cook with the whole family from year to year. Cucumbers cooked according to this option are excellent and crispy. These jars of pickles are perfectly stored in apartments. The main thing is to choose a darker place, where the rays of the sun probably cannot penetrate.

We will need:

The calculation will be presented for 3 banks, each of which is 1 liter in volume

• cucumbers
• water - 3 liters
• granulated sugar - 6 tablespoons
• salt - 6 tablespoons with a slide
• vinegar - 3 tablespoons (one in each jar)
• herbs (horseradish leaves, dill umbrellas, horseradish root, garlic, allspice)

Preparation:

1. First of all, we will deal with the processing of cucumbers. For this we choose the most suitable fruits. We put them in a bowl of cold water and rinse thoroughly. Then we drain the water and fill it with a new (cold) one again. Leave the cucumbers in it for 1 hour.

Remove the stalks from both sides of the washed vegetable. And we leave them in the basin for now. And at this time we ourselves will sterilize the cans.

2. I described the process of sterilizing cans to you in the previous recipe. You can also use your own method. But this process is by no means overlooked. With lids, everything is much simpler. We put them in boiling water and continue to boil for 3-5 minutes.

Now we put the washed grass, garlic and black peppercorns in prepared jars. We spread the cucumbers on top, tamping them slightly to each other.

If, as a result, you plan to get pickles with a large amount of brine, then the cucumbers should not be tamped too hard among themselves.

3. Now let's prepare the marinade. Add all dry ingredients to boiling water. Such as salt and sugar, bring to a boil again. Then carefully pour the finished marinade into prepared cucumber jars.

Cover with lids on top and leave in this state for 7-10 minutes. After that, pour the liquid back into a saucepan and bring to a boil. Then pour the cucumbers again, but not to the top, but only to the shoulders of the jar.

It's time to pour in the vinegar. One tablespoon in each jar is sufficient.

When the vinegar is added, you can add the remaining marinade to the jars to the very top.

Cover with sterilized metal lids on top and tighten. We turn the cans onto a flat surface. Cover the top with a warm blanket. We leave the resulting pickles for a day. After the lapse of time, we put them in a comfortable position.

Store such preservation in a dark place. But you can try it after one, or preferably two weeks. So that the cucumbers can be salted as best as possible.

Canning cucumbers under a nylon cover

We will now consider a rather interesting way of salting. It's all about its distinctive features. For example, we will prepare such preservation without adding vinegar. We will pour cucumbers with spring or raw tap water. And the resulting pickles must be closed under the nylon lid. Well, what is interesting to you is the process of salting, then get down to business ...

We will need:

The calculation is scheduled for one 3-liter can

• cucumbers
• salt - 100 gr.
• grass (currant and cherry leaves, dill umbrellas, bay leaves)
• horseradish root
• garlic - 2 cloves
• peppercorns - 3 pcs.
• water - preferably spring water

Preparation:

1. First of all, let's prepare all the ingredients you need according to the list. Rinse jars with lids under running water. Before pickling, it is advisable to soak cucumbers in cold water, at least for half an hour.

Rinse and dry all the prepared herb with a cloth towel.

We put the prepared 3 liter jars on a flat surface. And carefully put the washed grass in it. In the following quantity: bay leaf - 2 pcs., Peppercorns - 3 pcs., Horseradish root - small cut pieces 1 cm long (2-3 pcs.). Do at your own discretion with the remaining grass, you can add less or more, it will not harm the pickles in any way.

We also put the required amount of salt here. Next, lay out the washed cucumbers. Ramming them together as best as possible.

2. Then fill the resulting mass to the very top with spring water, which can be easily replaced with raw water from the tap. Close with nylon caps.

Store the resulting pickles in a cool place. As a result of your efforts, you will receive a wonderful preservation for the winter.

Since this option was prepared in a cold way, then the salting time will increase. That is, if you decide to try the cucumbers 3 or 4 days after salting, they will definitely not be ready. So, please refrain gentlemen.

Video on how to cold preserve cucumbers

Smoothly moving on to another recipe for cooking pickles for the winter. Don't worry, you can always go back to previous notes.

A delicious recipe for pickles with mustard

Mmm, I promise it will be delicious. This method of preservation with mustard is suitable for spicy lovers. So, as in the composition of the marinade, we will use not a small amount of mustard and vinegar. Which will have a positive effect on ready-made pickles.

The calculation of products will be given below for four liter jars.

We will need:

• fresh cucumbers
• cold water - 6 glasses
• mustard - 6 tablespoons
• table vinegar - 1 glass
• granulated sugar - 1 glass
• salt - 2 tablespoons

Preparation:

1. Thoroughly rinse cucumbers and soak in cold water for 3-4 hours. Thus, we get rid of minor bitterness, if any, in the vegetable.

Put the cucumbers in prepared, well-washed jars. Ramming them together. As you probably noticed, this recipe does not contain a single gram of greens. Which makes our work much easier. You can be sure that the taste of ready-made pickles will not be affected.

2. While ready-made jars with vegetables, put aside and take care of the marinade.

To prepare the marinade, take a large deep saucepan. Pour the required amount of cold water into it. We add mustard, vinegar, sugar and salt here. We put all the resulting mixture on fire and bring to a boil.

Boil the marinade for 5-7 minutes. Then carefully fill the jars of cucumbers to the very top.

3. Prepare a pot for sterilizing preservation. To do this, put a small towel in a volumetric container and fill it with water. We put on fire and bring to a boil.

Then carefully lower the jars of vegetables to the bottom of the pan. We cover with lids, each individually. And we sterilize it within 5-7 minutes.

After the time has elapsed, we carefully take out our pickles, hold them with a towel so as not to scald. And we wrap the lids as best we can. Then we turn them upside down on a flat surface and leave them in this state until they cool completely.

As soon as the conservation cools down, you can lower them into the cellar or store them in an apartment in a dark place.

Amazing option of pickles cucumbers with vodka

Our article is coming to an end. But I really don't want to say goodbye. That is why I suggest we, together with you, sort out another version of canned cucumbers for the winter. And this recipe will not be simple, but with the addition of a familiar ingredient. We will add a little vodka to the composition of such a marinade. As a result, you will see how the taste of pickles differs from those presented above.

We will need:

For a 3 liter jar

• cucumbers - 1.5-2 kg.
• leaves of currant, horseradish, dill umbrellas, amaranth, marigolds - 2 pcs.
• garlic - 4-5 cloves
• salt - 100 gr.
• vodka - 50 gr.

Preparation:

1. Put the processed leaves in a steam-sterilized jar. We put them in order, as presented above in the recipe, slightly pressing them to the bottom.

Then we put pre-processed cucumbers here.

The cucumbers had to be rinsed and removed from both sides of the stalk. And don't forget to soak the fruit in cold water.

We tamp them lightly, do not try to put pressure on them. Any force applied can break the vegetable.

2. Now let's prepare a simple marinade. Pour water into the decanter and add the required amount of salt. Stir the mixture thoroughly. And pour into cooked cucumber jars. In this case, you do not need to heat anything yet.

We close the jar with a nylon lid and remove the pickles in a dark place for 4 days. At the end of the time, pour the pickle from the cucumbers into a saucepan. Put on fire, bring to a boil, and simmer for 5 minutes.

While the marinade is on the fire, take a jar of cucumbers. Pour cold water into it. Close the top with a lid and shake thoroughly. Thus, we get rid of the formed white bloom. Then we drain this water.

Pour vodka in the required amount here. Then add the finished hot marinade to the very top. We seal pickles with sterilized iron lids. Turn it upside down on a flat surface. We leave in this state until it cools completely.

It is advisable to store canned cucumbers in a cool place. Under such conditions, they can be stored until spring. But I doubt that such a treat will last long. Of course, when you taste it, you will not remain indifferent.

This concludes our selection. I hope that you have chosen one of the recipes for yourself, and perhaps even adopted several of them. Now I look forward to your feedback on what and how you did it. Which option you chose and which one would you like to try.

Until next time, dear friends!

Pickled cucumbers (in cold water)

Simple pickled cucumbers

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

Cucumbers are poured with cold water, stand under plastic lids and infused warm until the brine becomes cloudy. The use of cold water for pickling is convenient for those who harvest cucumbers for the winter in the country, where there is no hot water and conditions for canning. This simple recipe has been salting cucumbers for decades. They are very fond of them at home.

This recipe for pickling cucumbers is very convenient, when there are a lot of cucumbers, you can close many cans 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 can

• Cucumbers (how many will be included);
• 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 for a 3-liter jar (but it is better to prepare 2 liters of brine, just in case, suddenly there will be a sludge or sediment).

The proportions of brine for pickling cucumbers

The ratio of water and salt: 1 liter for 70 g of salt (this is 2 tablespoons with a top).

The salt for the brine should be without additives, ordinary.

Cucumbers soaked in water before pickling

How to pickle cucumbers with a simple ambassador

Prepare cucumbers, herbs and pickling jars

• Wash cucumbers and soak for 3-4 hours in cold water.
• Rinse three-liter jars well with baking soda or dish detergent and rinse well, then pour boiling water over.
• Rinse greens and chop. Horseradish, peel and cut into shavings. Peel and mash the garlic or cut into small pieces.

Place cucumbers with spices in jars

The order of laying cucumbers in jars: put horseradish and 2/3 greens and garlic on the bottom. First layer of cucumbers. A little greenery and garlic and again a layer of cucumbers. When all the cucumbers have entered the jar, cover them with the remnants of herbs and garlic.

Prepare cucumber pickle

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

Close jars of cucumbers

• Pour pickle over the cucumbers.
• Cut a circle out of white paper (size to fit into the neck of the can). Put a piece of paper on top of the cucumbers. Later, mold will collect on it, which we will remove.
• Close the jar with a clean, tight plastic lid steamed in boiling water (and the germs are killed and the lid expands for a while, and then, after cooling down, tightly and hermetically squeezes the glass, sealing 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 (salted) 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 cans

Cucumber jars before pouring with brine

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

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

Salt cucumbers

Cucumbers have been known to mankind for 6 thousand years.
The homeland of cucumbers is the tropical and subtropical regions of India, from which they migrated to the gardens of neighboring countries.

Cucumbers were grown in ancient Egypt, Persia, the Mediterranean countries, and ancient China. They conquered Asia and Europe, moved to North and South America and are now growing in more than 100 countries around the world. Cucumbers came to Europe in the 8th century AD. from Greece. They first appeared in France, later in Spain and Germany.

Simultaneously with the penetration into Western Europe, cucumbers were brought to the territory of the Kiev and Novgorod principalities. The appearance of cucumbers in the Russian lands is quite natural - trade relations with Byzantium were very strong, and Russian merchants and soldiers were frequent guests in Constantinople.

The word "cucumber" comes from the Greek augoros (unripe), which indirectly proves the appearance of cucumber in Russia from Greece, and the name "unripe" indicates the preferred way of using this plant.

The first written mention of the cultivation and culinary processing (salting) of cucumbers in Russia dates back to the 16th century. In 1507, the army of Vasily III, exhausted by the war, lingered in the Novgorod forests, where the soldiers began to live and grow cucumbers. The warriors who melted swords into plowshares prepared cucumbers, taking into account the rich local experience. Novgorod has always been famous for its connections with distant countries. Merchants sailed along the Dnieper to Constantinople, along the Volga to the Caspian Sea, traded with eastern merchants, who knew cucumbers and the optimal ways of using them much earlier. Cucumber seeds and original recipes came from Asia primarily to the Novgorod lands. Rare European travelers mentioned in their travel notes about the abundant cultivation of cucumbers in the north of Russia, noted their greater productivity in comparison with European countries.

By the 18th century, the cultivation of cucumbers in Russia acquired serious proportions, there were greenhouses in almost every courtyard, the sown areas increased, and advanced agrotechnical technologies were used on cucumber beds: opaque covering materials, dung heating of the soil. In the 19th century, cucumbers were even grown in glazed greenhouses with heating. In the 20th century, large industrial complexes were built for the mass cultivation of cucumbers in greenhouses (greenhouses and hotbeds), and now it is the most popular vegetable crop in Russia.

FOR GOOD HEALTH

Cucumbers that are inconspicuous in appearance have a rather interesting set useful properties... Although cucumbers are 97% water, the remaining 3% are rich in useful elements, some of which are active assistants in the metabolism and assimilation of other foods. Fresh cucumbers increase the acidity of gastric juice, which accelerates digestion and increases appetite. Please note that these beneficial properties for digestion are contraindicated in ulcers and gastritis sufferers.

Fresh cucumber contains a lot of salts that improve the functioning of the heart and kidneys, neutralizing many acid compounds that disrupt metabolic processes.

Cucumbers, like radishes, are called the orderlies of the human body. The complex of salts found in cucumbers helps to slow down the aging process, prevents the deposition of kidney and liver stones. Fiber, which is rich in cucumbers, but regulates the digestive tract and removes excess cholesterol. Cucumbers contain tartronic acid, which inhibits the formation of fat from carbohydrates. This property makes them an ideal product for those looking to lose weight.

There is more vitamin B1 in cucumbers than in beets, B2 more than in radishes, and more iodine than in any vegetables. Young cucumbers contain more ascorbic acid than ripe ones.

Besides vitamins, cucumbers contain many trace elements: potassium, phosphorus, magnesium, calcium, nickel, sodium, iron, copper, silicon, manganese, zinc, titanium, zirconium, silver and cobalt.

GOOD TO KNOW

With all the variety of varieties of cucumbers, there are three types: salad, salting and gherkins.

Salad cucumbers are stored in the refrigerator for only a few weeks after harvest, quickly deteriorate and lose color when salted. It is better to eat such cucumbers fresh: prepare salads, use in other dishes.

For salting varieties with pimples, 12-15 cm long, with a thick skin are suitable. Such cucumbers do not change their dark green color, remain strong enough, specifically "crunch".

Recently, universal varieties have appeared that are equally suitable for salting and salads.

Gherkins harvested when they reach a length of 3-8 cm. This type of cucumber is ideal for pickling. In fact, gherkins are unripe fruits of narrow-fruited cucumber varieties, taken immediately after flowering.

For all cucumbers, the same processing rules:

At first, before cutting into a salad or other actions, it is customary for cucumbers to cut off the ends. This is not accidental - it is in the tips that nitrate salts accumulate, which, at high concentrations, can lead to poisoning. You should cut off the ends just before you are going to cook the cucumbers, otherwise they will quickly wilt and lose their appearance.

Secondly, for canning and before salting, cucumbers are soaked in cold water. These rules do not apply to small gherkins. Cucumbers go very well with any vegetables, herbs, garlic, onions, poultry, fish, meat, seafood, vegetable oil and rice.

For salads, they usually take cucumbers with a thin, not bitter skin. You can flavor with any spices, herbs, spicy vegetables or vegetable oils. A delicious and original appetizer is obtained from a cucumber cut along the length, smeared with a very thin layer of adjika. The refreshing cucumber flavor is supported by the thick aroma and salty taste of adjika. This combination is great for refreshing in the heat and can serve as an alternative snack.

An old Russian recipe for cucumbers with honey will be interesting today

Ingredients: 4-5 cucumbers, 2-3 tbsp. l honey.
Preparation: Wash the cucumbers. If the skin is bitter, cut it off. Cut the cucumbers into slices that are convenient for you (but not finely) and season with honey.

Real gardeners always want to stock up on a piece of summer and eat vegetables in winter and early spring, when it's still a long time before the first fresh cucumbers. Of course, you can buy imported greenhouse cucumbers in the store, but, unfortunately, their watery taste is very different from the classic one, and there is not much benefit in them. Keeping the freshness of the cucumbers, of course, will not work, but anyone can pickle or, even better, pickle the cucumbers. By the way, pickling cucumbers compares favorably with pickling the fact that vegetables retain a fairly high percentage of nutrients, while pickling reduces them to nothing.

At first glance, pickling and salting are one and the same, but the principles of processing, the set of spices and some components are completely different.

Marinade necessarily contains vinegar (or citric acid), salt, sugar and spices (pepper). Cucumbers, as a rule, are placed in jars (2-3 liters), poured with hot marinade, pasteurized and rolled up with lids. Minus pickled cucumbers the fact that vinegar destroys most of the vitamins and neutralizes trace elements. In pickled cucumbers, only the taste remains, and even then, quite far from the original.

Pickles are prepared in principle without vinegar, which retains most of the vitamins and all other useful substances. Salted cucumbers usually in large containers such as oak barrels. When salting, a large number of herbs, currant leaves, spicy vegetables (garlic, horseradish), pepper, caraway seeds, coriander are used. The cucumbers are washed, laid on a bed of currant leaves, periodically shifted layers of cucumbers with a mixture of herbs, horseradish, garlic and spices. After that, a saline solution (about 20% salt) is poured into the barrel.

Traditional harvesting of cucumbers in Russia provides for salting, which does not use acetic acid. In almost all parameters, pickles win - vitamins are not destroyed, the taste remains recognizable, if you use special pickled cucumbers, then the color of pickles will be closer to dark green, without yellowness.

Pickled cucumbers remain crispy, aromatic and, if all processing rules are followed, serve as a source of vitamins, and not as a gustatory ballast. Pickled cucumbers help speed up the enzymatic processes of digestion. From this it is clear that the brine left over from pickles is useful: saturated with juice of cucumbers, enzymes and oils of spices and herbs, rich in potassium, cucumber pickle brings relief not only to those who have drunk hard the day before, but also to hypertensive patients suffering from unstable pressure or from heat. Marinade, sometimes mistakenly called brine, is not at all healthy and even harmful to drink.

The ideal conditions for the preparation of pickles can be considered oak barrel, cold cellar, all the recommended spices and herbs, spring water and good cucumbers.

For salting take a large container (large on the scale of an apartment, you can consider a pan for 10-15 liters) or several small ones (for example, three-liter jars). Rinse all vegetables thoroughly (preferably with a soft brush), boil the saline solution (one part salt to 5 parts water), let the solution settle to strain the pebbles sometimes found in salt. Sort the herbs, rinse in cold water. Prepare spicy vegetables - peel the garlic, remove the top layer from the horseradish. Lay the bottom of the container with a layer of herbs, add horseradish and garlic and stack the cucumbers vertically. This is followed by the same layer of herbs and spices and again cucumbers. Finish everything with a layer of herbs, fill with saline and close the container with a wooden circle with holes, and put a small (up to 1 kg) weight on top. At first, the cucumbers should be kept in a cool, but not cold place (15-20 ° С), then it is advisable to place them in a colder place (7-10 ° С) for storage. For 20 kg of cucumbers, they usually take 600 g of dill, 200 g of horseradish root, 100 g of garlic, 200 g of tarragon. In classic Russian salting recipes, the addition of currant leaves and cherry leaves is mandatory. Sometimes mustard seeds, caraway seeds, cloves and coriander are added.

Easiest to prepare lightly salted cucumbers. The same salting principle is used, but with a forced method. The tips of the cucumbers are cut off, the brine is poured hot, a jar of lightly salted cucumbers is placed in a warm place for several (5-6) hours, after which it is cooled and stored in the refrigerator. There is a less quick method - the brine is poured cold and the container with cucumbers is kept at room temperature for 2 days. Cooked cucumbers are stored in the refrigerator. For brine usually take 2 tablespoons of salt (not iodized) per liter of water. Vegetables, herbs and spices are the same as for normal salting, garlic and horseradish can be cut into small pieces.

There are especially fruitful years for cucumbers, when it is impossible to eat and even prepare the whole crop for future use. One use case is to do cucumber juice... The juice has all the virtues of a fresh cucumber, to which is added undoubted convenience. You can “eat” much more cucumbers in the form of juice. Fresh vegetable flavor and rich set of vitamins allows you to use cucumber juice without restrictions. It is enough to chop the cucumbers and squeeze out the juice using a juicer. The combination of cucumber juice with carrot and pumpkin juice is very tasty. For health promotion it is useful to drink a glass of cucumber (or mixed with carrot) juice on an empty stomach in the morning.

NOTE when canning:

* You cannot spoil pickles with spices, especially such as dill, garlic, horseradish, tarragon, basil, savory, celery. These spicy herbs increase the taste and nutritional value of pickles and extend their shelf life. Oak, cherry and currant leaves serve the same purpose. It is recommended to add red and black hot peppers to pickles.

* Horseradish "eats" the garlic, and therefore it is necessary to increase the rate of the latter.

* Pickled cucumbers in an open container will not grow moldy if you put sliced \u200b\u200bhorseradish or dry horseradish leaves on top.

* The brine will always be transparent and tasty if you add chopped horseradish leaves into it.

* Moldy cucumbers should be washed with salt water, transferred to another container and filled with freshly prepared brine of a higher concentration.

* The purity of salt is of great importance for salting and pickling vegetables. It is recommended to use edible salt (except Extras), not iodized. But iodine evaporates during storage, therefore, after six months of storage, iodized salt can be used for salting. The brine must be filtered.

* In order for pickles to retain their bright green color, they must be scalded before salting.

* It is best to salt cucumbers with "pimples" (and with black ones, since with white ones, as a rule, these are salad varieties).

* It is very important that the fruit must be fresh. To crunch the cucumber, you need to choose only juicy, fresh vegetables. If you don't have your own vegetable garden, you will have to purchase cucumbers on the market. Take this business responsibly. We walked around, asked the price, took a closer look and do not hesitate, touch the fruit you like. A juicy cucumber will be firm and firm to the touch. A soft, lethargic fruit indicates that it has not been sold for the first day, and such a cucumber will not crunch after salting.

* There are three sizes of cucumbers: pickles - 3-5 cm, gherkins - 5-9 cm and zelents - 9-14 cm. Fruits from 7 to 12 centimeters are suitable for canning in a marinade. If you have larger pieces available, cut the cucumbers into rings or chunks of the desired size.

Exists three main ways preparation of lightly salted cucumbers: in brine (hot or cold), in its own juice and "dry" method. Despite the serious differences in cooking, all the recipes are united by little tricks:

The best cucumbers for quick pickling are small (but not gherkins), strong and thin-skinned, bright green and in "pimples". "Pimples", by the way, indicate that you have a pickled variety of cucumbers at hand, not salad (smooth).

It is better to take cucumbers of the same size so that in the end there is enough salt for everyone equally.

To make the cucumbers especially crispy and dense, they need to be kept in cold water for 2-3 hours.

It is imperative to cut off the tips of the cucumbers: firstly, it is in them that nitrates can accumulate, and secondly, this way they cook faster and better.

When sending cucumbers into a pickling container, it is better to place them vertically - they will be salted more evenly.

Cucumbers should not be tamped tightly into a jar or other dish: as a result of too close proximity, they will lose their crunchy properties.

You do not need to close the jar or pan with lightly salted cucumbers, you can simply cover it with a napkin, since air is needed to ferment the brine.

In addition to the traditional bouquet of dill, parsley, horseradish, cherry leaves and black currant, you can use oak, green anise umbrellas, tarragon.

Of the spices "classic" are bay leaves, cloves, hot peppers.

It is better to take coarse salt, sea salt is also possible, but not iodized.

So that ready-made salted cucumbers do not turn into "multi-salted", it is better to store them in the refrigerator.

Method one. Lightly salted cucumbers in brine

If you pour cucumbers with cold brine, then they will be ready in 2-3 days. Hot (but not boiling!) Brine gives a faster effect - lightly salted cucumbers can be tasted after 8-10 hours. It is not necessary to prepare the brine in advance, you can do it easier - put salt on top (at the rate of 2-3 tablespoons per 3-liter jar) and sugar in prepared jars filled with cucumbers, and then gently pour boiled water. Then close the jar with a lid and shake it several times so that the salt dissolves evenly.

In addition to herbs and spices, apples can be added to the company with cucumbers. This fruit, traditional for pickles, will give the cucumbers a specific sourness.

Recipe. Lightly salted cucumbers with apples

Ingredients:
1 kg of cucumbers, 2 green apples, 10 black peppercorns, small bunches of parsley and dill, 2-3 cherry leaves, 8-10 black currant leaves, 1 small head of garlic, salt.

Preparation:
Wash cucumbers, apples and herbs. Cut off the tips of the cucumbers. Cut the apples into 4 pieces without removing the core. Disassemble the garlic into cloves and peel. Put cucumbers and apples in a jar or saucepan, alternating them with herbs and cloves of garlic. Add black pepper. Boil water, add salt (at the rate of 2 tablespoons per 1 liter of water) and mix thoroughly. Pour hot brine over the cucumbers. After 8-12 hours you can try.

Method two. Lightly salted cucumbers in a package

This method is especially useful at a dacha or a picnic - no need to boil water for the brine! Cucumbers, washed and dried on a towel, just need to be put in a container (any, even a clean plastic bag is suitable) and sprinkled with salt and spices. The main thing is to pre-pierce the cucumbers with a fork or skewer, or even slightly cut them with a knife.

Recipe. Lightly salted cucumbers with lime juice

Ingredients:
1.5 kg of cucumbers, a bunch of dill with umbrellas, 6-7 peas of black pepper, 4-5 peas of allspice, 4-5 sprigs of mint, 4 limes, 1 teaspoon of sugar, 3.5 tablespoons of salt.

Preparation:
Lightly crush peppercorns with sugar and a serving of salt in a mortar - 2, 5 tablespoons. Remove the zest from washed and dried limes with a fine grater, add salt and pepper to the mixture. Squeeze juice from the "undressed" citrus fruits. Finely chop the dill and mint stalks (leaves together with the stalks). For cucumbers, cut off the ends on both sides, then cut each cucumber into 2-4 pieces, depending on the size. Place them in a deep plate. Sprinkle the mortar mixture over the cucumbers, pour over the lime juice and stir. Then sprinkle with the remaining salt and chopped herbs and stir. After 30 minutes, the cucumbers are ready. Before serving, it is worth shaking off salt and most of the greens from the cucumbers.

"Dry" way you can pickle cucumbers without cutting them. In this case, they will take a little longer to cook and, of course, in the refrigerator.

Recipe. Lightly salted cucumbers with young zucchini

Ingredients:
1 kg of cucumbers, 1 kg of young zucchini, 3 tablespoons of salt, 1 teaspoon of sugar, 3 cherry leaves, 5-7 black currant leaves, 2 horseradish leaves, a bunch of dill with umbrellas, 3-5 cloves of garlic.

Preparation:
Wash cucumbers, dry, cut off the ends. Peel the zucchini, cut into slices. Chop the dill and garlic, cherry leaves, currants and horseradish. Place all ingredients in a suitable container, cover and shake well. Leave it warm for 1 hour, and then put it in the refrigerator for 2-3 hours.

Method three. Lightly salted cucumbers in their own juice

The essence of this method is that instead of brine, cucumbers are filled with their own juice, which can even be prepared from cucumbers, which are not destined to become lightly salted - large and ugly. To obtain cucumber juice, peeled cucumbers can be rubbed through a sieve, chopped in a blender, or even passed through a juicer.

Recipe. Pickled cucumbers with hot pepper

Ingredients:
10 small cucumbers for pickling, several large cucumbers for "juice", 3 cloves of garlic, 1 chili pepper, three horseradish leaves, three umbrellas of dill, 3 tablespoons of salt.

Preparation:
Peel and mince large cucumbers. A three-liter jar will require about 1.5 liters of cucumber puree. Cover the bottom of the jar with a sheet of horseradish, put an umbrella of dill and a clove of garlic cut in half. Put one tablespoon of salt on the herbs. Fill 1/3 of the jar with the cucumber mass, lower some of the cucumbers for pickling, distributing them vertically. Put horseradish leaf, dill, garlic and hot pepper on top. And again - a spoonful of salt. Add more cucumber mass and lay out a row of cucumbers. Add a spoonful of salt. Close the jar with a lid. After 2 days, lightly salted cucumbers can be tasted.

Advice. You can simplify the "layout" if you immediately add salt to the cucumber puree and mix it thoroughly. You can also pickle a couple of celery stalks with cucumbers - lightly salted celery is also very tasty.

Lightly salted cucumbers in a package

Ingredients:
1kg of cucumbers,
1 tbsp. a spoonful of salt
1 tsp sugar
2-3 large cloves of garlic
1 bunch of dill.

Preparation:
Choose small cucumbers for pickling in a package, up to 10 cm long (the smaller the cucumbers, the faster they are salted). Wash them well and cut off the tips on both sides. Wash the dill greens, shake off excess water, the dill can be finely chopped, or you can put it whole. Take a sturdy, sturdy plastic bag. Fold the cucumbers into it, add salt and sugar, add garlic, cut into slices, and dill. Tie the bag and shake several times to distribute the salt and sugar evenly. All! Put the bag in the refrigerator for at least 6 hours. It is very convenient to make such lightly salted cucumbers in the evening, they will be well salted during the night.

If you doubt how the cucumbers will be salted, if they themselves are dry, and no brine washes them, do not worry, they will breathe moisture, and the walls of the bag will keep it inside. Everything will be not only good, but very tasty.

You can add more flavor to your cucumber by adding other spices and herbs. For example, it is very good to add whole coriander and allspice peas, cilantro, celery or tarragon greens, cherry leaves, horseradish, currants, and finely chopped hot peppers. Of course, not all at once, but 1-2 new ingredients to the original recipe, then your cucumbers will have a new taste every time.

Store ready-made salted cucumbers in the refrigerator (if they are not eaten right away, which is unlikely ...).

There is, however, another recipe dry pickling of cucumbers ... Its trick is that the ingredients contain 9% table vinegar. These cucumbers will be ready in 2-3 hours, and the taste will be simply amazing.

Lightly salted cucumbers "Expresso"

Ingredients:
1 kg fresh small cucumbers,
1 tbsp. spoon of 9% table vinegar,
1 tbsp. a spoonful of salt
0.5 tsp sugar
2-4 cloves of garlic
1 bunch of dill umbrellas
cherry leaves, currants, horseradish in a ratio of 3: 3: 1 (or to taste).

Preparation:
Wash the cucumbers, remove the tails and cut into two or four slices along the cucumber. Rub the garlic. Stir all ingredients. Then place the sliced \u200b\u200bcucumbers in a clear plastic bag, add the mixture of ingredients, tie the bag and mix everything thoroughly. Place the bag of cucumbers in the refrigerator without opening. After two to three hours, lightly salted cucumbers are ready.

When cooking lightly salted cucumbers in a bag, there are some tricks. If you want lightly salted cucumbers in a bag to be ready in 20-30 minutes, slightly change the scenario. In this case, cut the cucumbers into slices, place in a bag, add seasonings and shake vigorously for a while, allowing the juice to evenly soak all the slices, and then leave at room temperature. Lightly salted cucumbers in a bag do not make sense to cook in large portions. This product actively gives off juice, so it will not be stored for a long time (no more than 2-3 days), so you need to calculate everything correctly, otherwise the spoiled vegetables will simply have to be thrown away.

And here is another great recipe. Everything, it would seem, is as usual: cucumbers, garlic, herbs, but no, again a little zest: add dry mustard, and now our cucumbers are acquiring a new, exquisite taste.

Lightly salted cucumbers with mustard (dry salted)

Ingredients:
1kg of cucumbers,
1 tbsp. a spoonful of salt (for those who do not like too salty, you can reduce it),
2-3 cloves of garlic
dill and parsley,
ground black pepper, or a mixture of peppers - to taste,
dry mustard and ground coriander - 2-3 teaspoons (this is not for everybody).

Preparation:
Start cooking by washing the cucumbers and cutting off the ends. If the cucumbers are large, cut them into circles 1.5-2 cm thick, if small, cut them lengthwise into 4 pieces. In a bag, combine salt, finely chopped garlic and herbs, and all other spices. Then put the cucumbers in a bag, tie it up and shake well so that the salt-garlic-spice mixture is mixed with the cucumbers. After 40-60 minutes, the cucumbers will be ready.

AND A FEW MORE TASTY RECIPES:

Cucumbers in grape leaves

Ingredients:
Filling (calculation is given for a 3-liter can): 1 liter of water, 1.5 stack. apple or grape juice, ¼ stack. sugar, ¼ stack. salt.

Preparation:
Pour cucumbers over with boiling water and then cold water. Wrap each cucumber in a grape leaf and fill a three-liter jar with them tightly. Pour boiling water over the cucumbers three times and roll up. The leaves of the grapes will keep the green color of the cucumbers and give them a special taste.

Pickled cucumbers

pickled cucumbers, 1 horseradish leaf, 3 dill umbrellas, 1 head of garlic with herbs, cut into small pieces, 5 black currant leaves, 2 cherry leaves, 1 oak leaf, 200 g of salt.

Preparation:
Put everything in a jar, fill it with cold water, cover with gauze. Soak for 4 days, periodically turning the jar over so that the salt dissolves well. After the specified period, drain the brine. Pour cold water over a jar of cucumbers and drain again. Pour fresh cold water over the cucumbers again and cover with plastic lids. Store in a cool dry closet. Cucumbers harvested using this method are well preserved. However, for this it is necessary to fulfill the main condition: use only pickled cucumbers, in no case salad.

Cucumbers "Khrum-Khrum"

Ingredients for a 3 liter can:
medium-sized pickled cucumbers, 1 horseradish leaf, 1 large umbrella of dill, 2 bay leaves, 2-3 cloves of garlic, cut into thin slices, ½ pc. green (it is more aromatic than red) indoor "Ogonyok" pepper with seeds, 6-8 black peppercorns, 100 g of salt, 1.5 tbsp. sugar, 1 tsp. (top off) citric acid.

Preparation:
Put horseradish leaf, dill, bay leaf, garlic, indoor pepper and black pepper in a three-liter scalded jar. Then put well-washed small cucumbers in a jar and pour boiling water over it. Leave it on for 30 minutes. Then pour this water into a saucepan, add salt and sugar. As soon as it boils, pour in the cucumbers and add citric acid. Roll up immediately, turn the jar upside down and wrap until it cools.

Cucumbers in tomato

Ingredients for a 3-liter can:
1 dill umbrella, 1 currant leaf, 2-3 garlic cloves, 4-5 black peppercorns. Pouring: 1 liter of tomato mass (fresh tomatoes chopped in a blender), 1 tbsp. salt, 1 tbsp. Sahara.

Preparation:
Put prepared cucumbers, seasonings in a sterilized three-liter jar and pour boiling water over them. After 15 minutes, drain the water, bring it to a boil and pour it back into the jar for 15 minutes. Grind ripe tomatoes with a blender or pass through a meat grinder, pour the resulting mass into a saucepan and put on fire. Add salt and sugar to the tomato mass and bring to a boil. Drain the cucumber jar, pour over the boiling tomato paste and roll up. Turn over, wrap up.

Cucumbers marinated with onions, carrots and mint leaves

Ingredients:
1.5-2 kg of cucumbers, 1 head of garlic, 1 carrot, 1 onion, 1.2 liters of water, 3 tbsp. fruit vinegar, 2 tablespoons sugar, 3 tbsp. salt, 2-3 sprigs of mint, cherry leaves, currants, horseradish - 3-4 pcs., 1 sprig of dill with an umbrella.

Preparation:
Wash the cucumbers, cut off the ends by 1-2 mm. Soak for 5-6 hours. Put cherry, currant and horseradish leaves, mint sprigs, garlic, carrots (in circles), cucumbers at the bottom of the sterilized jar, trying to fill the jar as tightly as possible. Top with sliced \u200b\u200bonion and dill on top. Dissolve salt and sugar in water, boil. Pour the boiling solution over the cucumbers twice. For the third time, pour vinegar into the brine, boil, add a little water. Pour cucumbers with boiling brine. Roll up the lids. Turn over and wrap for 5-6 hours. Cucumbers prepared according to this recipe are stored well and for a long time. Instead of vinegar, you can use ½ cup red currants.

Canned cucumbers with cloves and cinnamon

Ingredients:
1.5-2 kg of cucumbers, 3 tbsp. (no top) salt, 3-4 cherry and black currant leaves, a small piece of horseradish, 3 tbsp. fruit vinegar, 3 tablespoons sugar, 1 sprig of dill with an umbrella, 1.2 liters of water, 1 head of garlic, 1 bay leaf, 1 peppercorn, 1 cinnamon stick, 2-3 cloves.

Preparation:
Wash the cucumbers, cut off the ends, soak for 5-6 hours. Put all the spices (except dill) at the bottom of the sterilized jar, then put the cucumbers. Place the dill on top. Prepare the brine. To do this, dissolve salt, sugar in water and boil the brine. Fill the jar with it. Cover and let stand for 5-10 minutes, then drain the brine. So repeat twice. For the third pouring, pour vinegar into the brine and roll up the lid. Turn over, wrap and let stand for 3-4 hours. Store in a cool place (closet).

Pickled cucumbers with asparagus

Ingredients:
2 kg cucumbers, 100 g asparagus, 1 carrot, 3 cloves of garlic, 1 horseradish leaf, 2 dill umbrella, 3 black currant leaves, 6 peppercorns, 3 tbsp. vinegar (9%), 1 tbsp. sugar, 3 tbsp. salt.

Preparation:
Place the cucumbers in cold water for 2 hours. At the bottom of a sterile jar, put a horseradish leaf, peeled and cut into 4 parts carrots, garlic, dill, currant leaves, pepper. Cut off the tips of the cucumbers, cut off the tough bottom of the asparagus shoots. Put cucumbers and asparagus tightly in a jar, add salt, sugar and vinegar to it. Pour boiling water over and roll up. Carrots can be cut into flowers - they will not affect the taste, but how beautiful!

Cucumbers with bell peppers, garlic and currants

Ingredients:
2 kg of cucumbers, 300 g of sweet pepper, 300 g of garlic arrows, 400 g of red currants, black currant and cherry leaves, 4 tbsp. 9% vinegar, 3 tablespoons sugar, 2 tbsp. salt.

Preparation:
Put the cucumbers in cold water for 2-3 hours. Peel the pepper and cut into strips. Place the cucumbers in jars, shifting with currant leaves, cherries, pepper stripes, garlic arrows and red currants. Pour boiling water over the jars, let it brew for 10 minutes. Drain the water, boil and refill the jars for 10 minutes. Drain the water again. Prepare the marinade. Boil the water drained from the jars with sugar and salt, add vinegar at the end and pour the boiling marinade over the cucumbers. Roll up the cans, turn them over and wrap them up.
In a very old book on home economics, I came across a completely original recipe for pickling cucumbers in a pumpkin, while it was noted that the cucumbers are especially tasty. Two methods of salting are mentioned. In one of them, the shell of a large pumpkin serves as a dish for pickling cucumbers, in another method, small hollowed out pumpkins filled with cucumbers are placed in a shell mixed with cucumbers ("loose"), spices are added there, everything is poured with saline, covered with a wooden circle on top, on which they put oppression, and the tub is taken out into the cold. The recipe below works for both salting methods.

Cucumbers in gooseberry juice

Ingredients:
- cucumbers - 2 kg
- gooseberries - 400 g
- sugar - 100 g
- salt - 50 g
- tarragon.

Preparation:

Cucumbers are washed, poured over with boiling water and then cold water, placed in jars along with tarragon sprigs. Wash the gooseberries, pour boiling water, add sugar, salt and bring to a boil.

Filter the solution and rub the gooseberries through a sieve. With a boiling mixture of strained solution and mashed gooseberries, cucumbers are poured three times and the jars are rolled up.

And "for dessert" a very interesting recipe:

Ingredients:
10 kg of cucumbers, 100 g of tarragon (greens), 100 g of dill (greens), 100 g of black currant leaves, 5 l of water, 400 g of salt.

Preparation:
Wash small pumpkins, cut off the apical part (from the side of the stalk) and remove the seeds from them. Rinse cucumbers and herbs. Place the cucumbers mixed with spicy herbs in the hollowed-out pumpkins tightly, cover with brine, cover the pumpkins with the cut tops and secure them with wooden pins or tie them with coarse thread.

Place the filled and covered pumpkins in a tub with the top up, filling the gaps between them with cucumbers and spices. Dissolve the salt in the water and pour the pumpkins and cucumbers in the tub with this solution.

Cover the top with a clean cloth, place a wooden circle and oppression. There should be enough brine to cover a wooden circle. The weight of the oppression is usually equal to 1/10 of the weight of the cucumbers. Place the shell in a cool place, where it should be stored after fermentation of cucumbers.

If there is no opportunity to salt cucumbers in a tub, salt them in a large pumpkin, accordingly reducing the amount of salt and herbs.

Salting is a popular way of preparing vegetables for the winter, including crispy cucumbers that go well with any meal. Salting cucumbers for the winter is dozens and even hundreds of very different recipes, in which the amount of salt, seasonings used and salting methods differ.

In order for the harvesting of cucumbers for the winter to be successful, you must, as always, carefully approach the issue of choosing vegetables. The cucumbers must be strong and free from damage. Therefore, harvesting cucumbers on the day of picking from the garden is considered optimal. It is also advisable to sort the cucumbers by size so that they are equally saturated with salt and seasonings.

You should be aware that chlorinated water is not a suitable option for salting. Of the spices, experienced housewives advise currant, cherry and oak leaves. You can also use grape leaves, bay leaves, garlic, onions. It is recommended to soak the cucumbers and change the water before pickling to get rid of the bitterness.

The main type of preparation, besides, is hot and cold salting.

A hot way of pickling cucumbers in jars.

Spice leaves are spread at the bottom of the cans, then the cucumbers are tamped tightly. You can also add cherry leaves, currant leaves, etc. between cucumbers. Then the cucumbers are poured with boiling water and covered with sterilized lids, wait 3 minutes and the water is drained. Then the cucumbers are poured again and wait 5 minutes. Then the water is drained and poured with boiling brine with 30 g of salt per liter. The cans are rolled up and cooled.

There is also another recipe. Cucumbers are poured with boiling brine and kept for a day, and then placed in the basement for 7-8 days. When the cucumbers are ready, the brine will need to be drained into a saucepan, the jars should be washed and sterilized. The cucumbers will need to be refilled with a new portion of spices and filled with boiling brine (drained). It remains to seal with lids and cool. In both cases, it is recommended to cool quickly.

Cold way of pickling cucumbers for the winter.

Cucumbers with spices are placed in jars, poured with cold solution - 50-60 g of salt per liter. To obtain brine, the salt is dissolved in a small volume of water and then poured into cold water. Then you should cover the jars with gauze and wait a couple of days to ferment. Then the banks are placed in a cool place for a week and a half at a temperature of 1-4 degrees or for a week at a temperature of 17 degrees. When the fermentation process is complete, you need to top up the brine and seal the jars without sterilization (hermetically sealed). Such cucumbers are stored at a temperature not exceeding 4 degrees.

Pickling cucumbers for the winter can be done according to other recipes. For example, cucumbers can be salted in barrels - not only oak, but also plastic. The method of pickling cucumbers in packages is also popular.

Pickled cucumbers are considered one of the most popular vegetable preparations for the winter. Each housewife prepares them differently. Different proportions of spices, salt, sugar, water, herbs, etc., affect the final taste of the finished product. But the container in which the cucumbers are salted, many believe, does not matter. Anyway, try salting cucumbers in a saucepan and in practice check if their taste is different from cucumbers pickled in a jar.

The pot for pickling cucumbers should be enameled, without chips or cracks, preferably at least 4 liters in volume.

This recipe for salted cucumbers is similar to the one with which they are usually salted for the winter. The only difference is that you do not need to roll them up in jars, but they are eaten almost immediately, without having time to completely salt, that is, in a light-salted version.

• 2 kg of small cucumbers;
• 100 g umbrellas or dill seeds;
• 3 cloves of garlic;
• 2 bell peppers;
• 3 currant leaves (black);
• 4 cherry leaves;
• 4 tablespoons of salt;
• 1 liter of water.

Step-by-step salting procedure:

1. Wash the cucumbers thoroughly. If the peel of the fruit is bitter, soak them for 5 hours in cold water (or overnight), then rinse again.
2. Cut the peeled garlic into thin slices.
3. Wash dill umbrellas, currant and cherry leaves, bell pepper (if desired, cut or use whole, you can not peel the seeds).
4. Put 1/2 part of spices, pepper and garlic on the bottom of a saucepan.
5. Next, pack the cucumbers tightly, trying to leave a minimum of voids (if you shake the pan vigorously, they will settle down better).
6. Place the rest of the pepper, spices and garlic on top.
7. Pour vegetables with cold water with salt dissolved in it in advance.
8. For faster salting, leave the cucumbers warm for 3 days. If there is no urgency, you can put it in the refrigerator for slow salting.

The hot way to pickle cucumbers in a saucepan

The difference between this method of salting from the classic one is that the cucumbers are poured with boiling marinade, and not cold. This will significantly speed up the salting process - the next day you can already serve freshly salted cucumbers to the table.

Products required for salting:

• 1 kg of cucumbers;
• a set of spices for pickling: dry dill umbrellas, horseradish root and leaves, black currant and cherry leaves;
• 4 cloves of garlic;
• 1.5 tablespoons of salt;
• 1 liter of water.

Step-by-step salting procedure:

1. Wash the cucumbers thoroughly. You can soak for 2-4 hours in water to become crisper. Trim the ends.
2. Wash the pickling spices and peel the garlic (you don't need to chop it).
3. Put 1/2 part of the spice set on the bottom of the saucepan, and then place the cucumbers and garlic tightly.
4. Put the rest of the spices on top.
5. Dissolve the salt in boiling water and, without cooling, pour the cucumbers with brine.
6. Leave it warm for a day and you can serve the snack on the table.

Pickling cucumbers in a saucepan without vinegar

Cucumbers prepared according to this recipe taste like pickled in a barrel, but without vinegar. They can be eaten after 3 days, and if you wish, you can roll ready-made snacks into jars for the winter. It is better to salt only freshly harvested, small fruits.

Products required for salting:

• 1 kg of cucumbers;
• a set for pickling: dill greens, leaves or horseradish root, cherry leaves and other spices to taste;
• a small pod of hot pepper;
• a few peas of black pepper;
• 1 liter of water;
• 50 gr. salt.

Step-by-step salting procedure:

1. Soak the cucumbers for 2 hours in cold water, then rinse well.
2. Wash the herbs and place them on the bottom of the pan.
3. Cut hot peppers into slices and place on top of the herbs.
4. Dissolve salt in cold water.
5. Place the cucumbers tightly in pots with herbs, cover with cold brine and place under oppression.

After 3 days, cucumbers can be served on the table, or rolled up in jars for the winter. For this you need:

• drain the pickle from the cucumbers, boil;
• discard the greens, rinse the cucumbers and put them in sterile jars (with a capacity of 1 liter) with peppercorns;
• pour boiling marinade;
• sterilize the workpiece for 10 minutes and roll up.

Salting "barrel" cucumbers in a saucepan

A recipe for those who love barrel cucumbers, but cannot store them. You can also cook them in a saucepan. You can eat them in 14 days. For this recipe, cucumbers from the "last harvest" are perfect, you can take greenhouse ones. Cooking will not take much time, and you can store the snack on the balcony right in the pan, without fear of mold.

Products required for salting:

• 3 kg of cucumbers;
• 120 g salt;
• 2 liters of water;
• 2 tablespoons mustard powder
• 1 head of garlic;
• 5 dill umbrellas;
• 10 currant leaves (black);
• 10 cherry leaves;
• 4 bay leaves;
• 2 horseradish leaves;
• 10 black peppercorns;
• 7 carnation buds;
• 1 pinch of mustard seeds

Step-by-step salting procedure:

1. Put thoroughly washed herbs on the bottom of the pan.
2. Peel the garlic, wash and cut each wedge into 3 pieces.
3. Place the garlic, cloves, mustard seeds and peppercorns in a saucepan on top of the herbs.
4. Wash the cucumbers, cut the tails and place tightly in a saucepan.
5. Prepare the brine: completely dissolve the salt in the water; send to fire and bring to a boil; let the marinade cool for 30 minutes.
6. Pour the pickle into a saucepan with cucumbers. If it has not completely covered the vegetables, add plain boiled water.
7. Stir the contents of the pot with your hands.
8. Cover the container with a clean cloth.
9. Pour mustard powder on top of the fabric and place the pan under pressure.
10. Remove the appetizer in a cool, dark place for 14 days.

Recipe for lightly salted cucumbers in a saucepan

For this recipe, it is recommended to use small, hard and pimpled fruits, preferably of the same size, for better salting. When pouring with cold marinade - the cucumbers will be ready in 3 days, with hot - everything is much faster, 12 hours will be enough. If vegetables are soaked in ice water for 2 hours before salting, they will turn out crispy.

Products required for salting:

• 1 liter of settled water;
• 2 tablespoons of salt;
• 2 kg of small cucumbers;
• fresh dill, cilantro, parsley;
• dill umbrellas;
• horseradish leaf and root;
• ground red and black pepper;
• hot pepper pod;
• mustard seeds;
• 5 cloves of garlic.

Step-by-step salting procedure:

1. Cut the tails off the cucumbers and wash the fruits.
2. Horseradish root, hot pepper pod, dill and garlic, peel, wash and chop.
3. Place the cucumbers and spices in a saucepan.
4. Pour pickle over the cucumbers (hot or cold to choose from).
5. Lay horseradish leaves on top of the products, completely covering them.
6. Place the oppression on the workpiece and remove for salting in a cool, dark place.