Canned pickles are the best recipes. How to salt cucumbers in jars correctly.
Every good housewife at the end of the summer season is busy with preparations for the winter. Most often it is lecho, winter salads, adjika, pickled tomatoes, berry jam and, of course, pickles. In fact, pickling cucumbers is a whole science. Surely many of us have kept family recipes, passed down from generation to generation secrets of how to pickle cucumbers so that they turn out to be crispy, dense, slightly tart or, conversely, sweetish in taste.
In the old days, cucumbers were salted exclusively in wooden barrels. Now, in the conditions of city apartments, housewives use ordinary enameled basins and glass jars. Banks must be intact, without visible defects, chips and cracks. In addition, before salting anything, the jars must be sterilized. This is the only way your workpieces can be stored for a long time. First, the cans should be washed with warm water with the addition of baking soda, then rinsed with boiling water and dried thoroughly. Nowadays, many housewives sterilize cans in the oven and even in the microwave. So here you can choose any method that you like best.
For pickling, cucumbers of medium or small size are most often taken. They must be fresh, firm and free from defects. To give pickles a special aroma, all kinds of additional ingredients are most often used, for example, black currant or cherry leaves, dill umbrellas, oak bark, horseradish, garlic, allspice peas and much more. Sometimes cucumbers are salted with vodka or mustard. Very often, cucumbers are salted with other vegetables: onions, bell peppers or tomatoes. In a word, there are a lot of recipes for making pickled cucumbers. And all of them, of course, deserve attention. We will share with you some of the best, in our opinion, recipes for pickling cucumbers, and you choose the one that suits your taste more. After all, you will agree, what could be better than a juicy crispy cucumber with boiled potatoes?
Pickled cucumbers in jars - the best recipes

Recipe number 1. Salted cucumbers

First of all, we will introduce you to one of the most common, considered classic, recipe for pickling cucumbers. Pickled cucumbers according to this recipe always turn out delicious, crunchy and with an amazing tart aroma.
To make pickles, you need the following ingredients:
1. Fresh cucumbers - 2 kg.
2. Garlic - 5 cloves.
3. Horseradish leaves - 2 pieces.
4. Black currant leaves - 6 pieces.
5. Cherry leaves - 5 pieces.
6. Black peppercorns - 7 peas.
7. Bay leaves - 3 pieces.
8. Dill umbrellas - 3 pieces.
9. Salt - 3 tablespoons.
How to pickle cucumbers:
1. Thoroughly wash and dry the cucumbers. Pour a liter of water into a deep saucepan, dissolve salt in it. Put the prepared cucumbers in the resulting solution and leave to soak for six hours. After the specified time has elapsed, we take out the cucumbers, rinse thoroughly under running water and dry.
2. Thoroughly rinse the leaves of black currant, cherry and horseradish. Peel the garlic and rinse.
3. Banks are pre-sterilized. At the bottom of the prepared jars we put dill umbrellas, cherry, horseradish and currant leaves, garlic, bay leaves and black peppercorns. Then we send cucumbers to jars, fill it all with brine and leave for two days.
4. After forty-eight hours, pour the brine from the cans back into the pan. Put the saucepan on the fire and bring the brine to a boil. Fill the cucumbers with hot brine, roll up the jars with pre-sterilized lids. Then we turn the cans over and wait until they cool completely.
Pickles are ready! You can eat right away, or you can put it in a cool dark place and leave it until better times. Bon Appetit!

Recipe number 2. Pickled cucumbers with bell pepper

Quite an interesting and original recipe for pickling cucumbers with bell pepper. It turns out unusual, but very tasty.
To prepare pickled cucumbers with bell peppers, you need the following ingredients:
1. Fresh cucumbers - 5 kg.
2. Bulgarian pepper - 1 kg.
3. Fresh dill greens - 100 grams.
4. Oak leaves - 3 pieces.
5. Garlic - 5 slices.
6. Fresh mint - a few leaves.
7. Hot chili pepper - 1 pod.
8. Salt - 350 grams.
9. Water - 5 liters.
5. Leaves of black currant or cherry - 4 pieces.
How to cook pickles with bell peppers:
1. Rinse fresh cucumbers and bell peppers under running water. Remove the stalk from the pepper and cut out the core with the grains. Pour boiling water over vegetables and dry them. It is best to take small bell peppers. If the pepper is large, then it can be cut into quarters.
2. Rinse the doom and currant leaves, dill greens and chili peppers. Remove the grains from the pepper and cut it into pieces. Peel the garlic and rinse. Banks are pre-sterilized. Put greens, chili and garlic in prepared jars, then add cucumbers and bell peppers.
3. Dissolve the salt in water, pour the contents of the jars with the resulting solution, cover with a clean towel and leave for three days. After the specified time, pour the brine from the cans into a saucepan, bring to a boil and immediately pour back into the cans. Now we roll up the jars with pre-prepared sterilized lids, turn them over and leave them to cool completely.
Pickled cucumbers with bell pepper are ready! Bon Appetit!

Recipe number 3. Pickled cucumbers with red currants

We all know recipes for pickling cucumbers with tomatoes, onions or peppers. Have you tried pickled cucumbers with berries? But this is very tasty!
For the preparation of pickled cucumbers with red currants, you will need the following ingredients:
1. Fresh cucumbers - 2 kg.
2. Red currants - 3 cups.
3. Currant leaves - 5 pieces.
4. Horseradish leaves - 3 pieces.
5. Cherry leaves - 10 pieces.
6. Dill umbrellas - 5 pieces.
7. Garlic - 5 slices.
8. Black peppercorns - 20 pieces.
9. Salt - 50 grams.
10. Granulated sugar - to taste.
How to cook pickles with red currants:
1. Sort out fresh currants, remove twigs and debris, then gently rinse with cool water. We wash the cucumbers, put in a deep saucepan, fill with cold water and leave to soak for four hours.
2. Rinse the leaves of cherries, horseradish and currants, as well as dill. Peel the garlic. We put all the greens, garlic and peppercorns in sterilized jars. Then we send the soaked cucumbers to the jars. Now pour the currants, the berries should fill the voids between the cucumbers. Fill the contents of the jars with boiling water, cover and leave for twenty minutes.
3. After the specified time has elapsed, carefully pour the water from the cans into a saucepan, add salt and granulated sugar to taste. We put the pan on the fire, bring the brine to a boil. Pour the boiling brine into jars and immediately roll up with sterilized lids. Now turn the cans over and leave to cool. After cooling down, put it in a cool dry place.
Pickled cucumbers with red currants are ready! Bon Appetit!

Recipe number 4. Pickles with mustard

Pickled cucumbers according to this recipe will surely appeal to lovers of spicy snacks.
To prepare pickles with mustard, you need the following Ingredients:
1. Fresh cucumbers - 2 kg.
2. Salt - 4 tablespoons.
3. Dry mustard - 3 tablespoons.
4. Horseradish leaves - 2 pieces.
5. Currant leaves - 3 pieces.
6. Cherry leaves - 3 pieces.
7. Garlic - 3 wedges.
How to cook pickles with mustard:
1. Fresh cucumbers, rinse, pour over with boiling water, then put in a deep saucepan and fill with cold water. Leave the cucumbers to soak for three hours. After the specified time has elapsed, get the cucumbers and cut off the tails.
2. Rinse the leaves of cherries, currants and horseradish, peel the garlic. We distribute greens with garlic in sterilized jars, send cucumbers there, pour salt on top and fill the contents of the jars with boiling water. We cover the necks with lids and leave the jars for forty-eight hours. If a film appears on the surface, it must be removed.
3. After the time has passed, pour the brine into a saucepan, bring to a boil. Add dry mustard to the jars, fill the contents with boiling brine and immediately roll up with sterilized lids. After that, we turn the cans, wrap them up and wait until they cool down.
Pickles with mustard are ready! Bon Appetit!

Recipe number 5. Pickled cucumbers with vodka

It turns out that pickled cucumbers can not only be served as an appetizer with a native Russian strong drink, but also salted with vodka. Try it, you will definitely like it!
To prepare pickles with vodka, you need the following ingredients:
1. Fresh cucumbers - 2 kg.
2. Salt - 3 tablespoons.
3. Granulated sugar - 3 tablespoons.
4. Vodka - 150 ml.
5. Horseradish root - 1 piece.
6. Horseradish leaves - 3 pieces.
7. Garlic - 3 wedges.
8. Bay leaves - 2 pieces.
9. Dill umbrellas - 2 pieces.
How to cook pickles with vodka:
1. We wash the cucumbers under running water, pour them over with boiling water, dry them and cut off the tails. Rinse horseradish leaves and dill umbrellas, peel the garlic. Put herbs, cucumbers and garlic in sterilized jars.
2. Pour two liters of cold water into a saucepan, add salt and granulated sugar. Pour the contents of the cans with the resulting solution, pour the vodka on top. Cover the jars with a towel and leave for three days. The foam formed during this time on the surface must be periodically removed.
3. After the time has elapsed, pour the brine from the jars into a saucepan and bring to a boil. We immediately pour the boiling brine into the jars, roll them up with sterilized lids, turn them over, wrap them up and leave them to cool at room temperature.
Pickled cucumbers with vodka are ready! Bon Appetit!

Recipe number 6. Pickled cucumbers with aspirin

And another common way of pickling cucumbers is with the addition of aspirin. A very simple recipe for making delicious pickled cucumbers, which even a novice hostess can handle.
To make pickles with aspirin, you need the following Ingredients:
1. Fresh cucumbers - 2 kg.
2. Aspirin - 3 tablets.
3. Salt - 3 tablespoons.
4. Granulated sugar - 2 tablespoons.
5. Black peppercorns - 7 pieces.
6. Garlic - 4 wedges.
7. Bay leaves - 3 pieces.
8. Citric acid - 1 tablespoon.
9. Leaves of horseradish, currants, cherries - 2 pieces each.
10. Dill umbrellas - 2 pieces.
How to make pickles with aspirin:
1. Wash the cucumbers and soak them in cold water for three hours, then take them out, dry them and cut off the tails. Rinse all the greens, peel the garlic and chop.
2. Put salt, granulated sugar, aspirin, citric acid, peppercorns, herbs and garlic in a sterilized jar. Then we send cucumbers to the banks. Now fill the contents of the jars with boiling water, roll them up with sterilized lids and shake vigorously so that the salt, citric acid and tablets dissolve. We turn the banks over, wrap them up and leave them to cool completely.
Pickles with aspirin are ready! Bon Appetit!
Ekaterina Novoselova told how to cook pickles.

Pickles according to this recipe are canned without the addition of vinegar and other acids. They turn out to be crispy and very tasty, they are perfectly stored all winter, and not even one, in an apartment at room temperature!

Our pickled cucumbers in jars are just as good as real cask cucumbers, and there is no need to be afraid that they will oxyderate.

Salted cucumbers

Composition:

for two 3-liter jars of pickled cucumbers

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

Video recipe for pickling cucumbers for the winter:

Pickled cucumbers - recipe:

1. We prepare products. All spices and cucumbers are well washed.

   Advice: To get crispy pickles, use only pickles that are suitable for pickling - with dark pimples. And also put leaves or horseradish root, or walnut leaves, or oak leaves. I took leaves of horseradish, walnut, currant and cherry. Cut large leaves into several pieces with scissors. Dill is suitable only old, with seeds.

   Salting products

2. Before pickling the cucumbers, fill them with cold drinking water, so that they cover, and leave them for several hours or at most overnight. This is necessary so that the cucumbers after pickling are not empty and so that they do not take the pickle out of the jars, it also contributes to crispness. But if the cucumbers are only from the garden, you do not need to soak.

   Soak cucumbers

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

   We cut pepper and horseradish

5. At the bottom of a large saucepan or other container, place part of the leaves and a few pieces of pepper and horseradish, if used. Then a layer of cucumbers (no need to cut off the ends). Then spices again. Thus, we shift all the cucumbers, making the last layer of leaves.

   We shift cucumbers with spices

6. Stir salt in cold drinking water.

   Pickling brine

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

   Fill the cucumbers with brine

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

   We leave for salting

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

   Pickling cucumbers for the winter
   

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

    Pickle with pickles

11. Throw away the herbs and spices, and wash the cucumbers themselves in water.

    

    We wash the cucumbers

12. We put them in well-washed jars.

    Pickled cucumbers in jars

13. Bring the brine to a boil.

    Boil the brine

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

    Fill with boiling brine and let stand for 10 minutes

15. Then we pour the brine back into the pan and bring it to a boil again (the principle of closing pickles for the winter is the same as for or). We cover the jars with lids for this time.
16. Fill the cucumbers with boiling brine again, so that a little of the pouring overflows the edge (we put the jars on the plates).
17. We roll it up with a typewriter.

    We close pickles for the winter

18. Turn the cans upside down and wrap them in a warm blanket until they cool completely.

    We turn over and wrap the cans

19. We put the cooled jars of pickled cucumbers in the pantry or cellar for storage until winter :). At first, the brine in them will be cloudy, but after a while it will clear up, and a sediment will form at the bottom.

Pickles without vinegar

The recipe for pickling cucumbers is not at all complicated and, I think, you will definitely succeed - and in winter you will enjoy delicious and healthy cucumbers, as well as add them to various dishes, such as or!

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 it is striving for as a result.

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 that you do not dwell on one recipe, but cook several by signing lids on them. Then you can definitely decide and find your favorite pickling method.

Cooking pickles 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. I use a regular kettle for sterilization. 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 napkin. Thus, we will get rid of the remaining liquid and let the grass dry completely.

Now we get comfortable and start salting. At the bottom of a sterilized liter jar, put a horseradish sheet, 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 quite large. And put it tightly in the 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, after which we 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. A little below will be presented 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 will probably not be able to penetrate.

We will need:

The calculation will be presented for 3 cans, each of which has a volume of 1 liter

• 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 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, lightly tamping them 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 tightly between the fruits.

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 fill 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 should be 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 expiration 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 lid

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 salting process, 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, we will 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 prepared grass 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 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. Tamping 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. We close it with nylon caps.

Store the resulting pickles in a cool place. As a result of your efforts, you will receive excellent 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 pickling, they will definitely not be ready. So, please refrain gentlemen.

Video on how to cold preserve cucumbers

Smoothly moving on to another recipe for making pickled cucumbers 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 of 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.

At the end of the time, 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.
• currant leaves, 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. Mix the resulting 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 lid on top 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 ready-made hot marinade to the very top. We seal pickles with sterilized iron lids. Turn it upside down on a flat surface. 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 tasty 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!

As soon as the first cucumbers appear in the country, housewives think about salting them. Crispy pickles will pleasantly delight all family members, add zest to any salad or pickle. Today you can find a large number of recipes, each of which has its own benefits. We offer the simplest recipe how to salt cucumbers for the winter in jars... Save your time and pickle your cucumbers.

How to salt cucumbers to make them crispy

Ingredients for a 3 liter jar:

• even cucumbers no more than 15 cm long
• rock salt 3 tbsp
• black pepper - 5 peas
• 1 head of peeled garlic
• Bay leaf
• currant leaves, horseradish and tarragon on the bottom of the jar

Salting cucumbers in jars is much easier than pickling. As a result, you get cucumbers no worse than barrel cucumbers. It is important not only to carry out the salting correctly, but also to choose the right variety of cucumbers. For example, the varieties "Mother-in-law" or "Zyatok" are most often salted, since the cucumbers are crispy and have no voids inside.

The water for salting must be purified; spring water is also suitable. Cucumbers are pre-soaked for a couple of hours so that they collect the required amount of water. If you don't, the cucumbers will take the water out of the jar and you will have a lot less brine. Freshly plucked fruits can not be soaked if the beds are well watered.

Put all the spices in the jar, and then lay out the cucumbers beautifully. In order to determine the amount of water, pour water into a jar of cucumbers, then drain it and add salt. Dissolve the salt well and pour the solution into another container without sediment. Pour cold brine over your cucumbers. After that, take a nylon lid, boil it in water and close all the jars.

Now put the jars of cucumbers in the refrigerator or lower them into the cellar, where they will ferment. Keep in mind that the liquid will flow out a little during fermentation, so it is better to put something under the jars. You don't have to worry about the covers, they will not fly off. The cucumbers will be ready for use only after 2 months.

Pickled cucumbers

The brine in the jar may become cloudy, but this is not a cause for concern. Cucumbers will still be delicious and crispy. They can be stored in this form for up to two years, so according to such a simple recipe, you can preserve the entire crop.

Now you know the secret of pickling cucumbers in a three-liter jar for the winter. and surprise guests and family with delicious homemade dishes. Simple recipes are a great way to save time without losing the flavor of your food.

I don't know about you, but our most important winter preparation is pickled cucumbers for the winter in jars, crispy, strong, fragrant. Without them, nowhere: you need salads, and you can't do without them, and so crunch, and it's better not to come up with snacks for strong drinks! They taste very much like barrels, those that are called fermented and are still harvested in the villages in oak tubs. Our recipe for pickling crispy cucumbers is almost the same, but they can be stored in a city apartment. The jars have been in the pantry for two years, and the cucumbers have never been capricious.

The recipe for pickles for the winter in jars

Ingredients:

• Small cucumbers - 5 kg;
• horseradish leaves - 3-4 pcs;
• garlic - 2 heads;
• hot peppers - 2 pcs;
• horseradish root - 8-10 cm (optional);
• black currant leaves - 15-20 pcs;
• dill dry and fresh umbrellas with seeds - 6-7 pcs each;
• celery (greens) - a small bunch;
• cherry leaves - 8-10 pcs.

For the brine we take:

• Clean drinking water (not boiled!) - 5-6 liters;
• coarse table salt - 80 grams per liter of water.

Harvesting pickled cucumbers for the winter in jars

The secret of successful salting is not only in the right proportions, but also in choosing the “right” cucumbers. Only pickled varieties are suitable, they can be identified by the appearance of the cucumbers: they are not smooth, but with pimples, light or dark, slightly prickly, bumpy. We select small and medium-sized cucumbers, no more than 10-12 cm long. You should not use very large specimens for pickling, it is better to cook them from them - an excellent snack, by the way. Wash cucumbers, pour them into a basin or a large saucepan, pour cold water from the tap. We leave for two to three hours. We change the water, fill it with clean water and keep it for the same amount. In a few hours, the cucumbers are saturated with water, and then they will turn out to be elastic, crunchy.

Let's prepare spicy herbs. Wash celery, stems and umbrellas of green dill, leaves of cherries, horseradish and currants. Cut the garlic slices in half, cut the bitter pepper into slices. If there is a horseradish root, we will cut it into plates, if not, add more horseradish leaves. Cut them into small pieces, break dry dill so that it is more convenient to put in jars.

We tried to immediately put cucumbers in jars and salt like that. It is not very convenient because, when salted, the cucumbers settle, absorb the brine and an emptiness remains in the jar. I had to add from other cans. Another method that we use now, and which suits absolutely everyone, is to pickle cucumbers in a large bucket or saucepan and then put them in jars. At the bottom we put some of the spicy herbs: fresh dill (umbrellas) and dry, celery and horseradish leaves, currants, cherries, a few cloves of garlic and pieces of pepper.

Lay out a layer of cucumbers. Those that are larger usually go to the bottom.

Again a layer of greens, garlic, pepper.

And again a layer of cucumbers. Thus, we alternate layers until the cucumbers run out. We make the top layer from spicy greens.

We measure the required amount of salt: for five liters of water we need 400 grams of coarse table salt (the other is not used for salting!). Or count yourself on the volume of water you need. The proportions are as follows: 80 grams of salt per liter of water (these are two tablespoons with a high slide).

Pour 1-1.5 liters of cold drinking water (ordinary, from the tap) into the salt. Stir until the crystals are completely dissolved. Please note - there will be sediment at the bottom of the impurities, so drain the salt water very carefully or use cheesecloth folded in two layers.

Add the rest of the water to the salted solution (for 5 kg of cucumbers, you will need about five liters of salted brine).

Fill the cucumbers with brine, completely covering them.

Press down with a plate. We put a jar of water on top so that the cucumbers do not float. Cover with a towel and leave for 3-4 days, depending on the room temperature. It's very hot here now, the cucumbers were fermented in three days, last year they stood longer.

After a day or even the next day, a thin whitish film will be noticeable on the surface - this is the first signal that the fermentation process is going as it should. This means that lactic acid bacteria have already appeared and in a day or two the cucumbers will be ready. During fermentation, a characteristic sour smell is felt, the cucumbers will gradually change color, become dark olive. If in doubt about readiness, try it.

Drain the brine, then filter through cheesecloth. Put cucumbers and herbs in different bowls. We pour over the cucumbers with cold water to refresh them and wash off the whitish bloom, if it appears. Wash the cans in advance, bake them in the oven or heat them over steam. Put some herbs, garlic and pepper at the bottom. We put the cucumbers vertically, then again the greens and already fill to the top, stacking the cucumbers as it goes. We got 6 liter cans and one 1.5 liter can. We throw in each jar several cloves of garlic, pepper, put horseradish leaves, celery on top.

Boil the brine, remove the rising foam with a slotted spoon. Pour cucumbers with boiling brine, filling the jar so that it overflows. Cover with clean lids, leave for 20-25 minutes.

Pour back into the saucepan, boil, pour in a second time. We leave for 10-15 minutes. For the third time, pour cucumbers with boiling brine and immediately roll them up with tin lids.

Turn it over on the lid, wrap it up until the next day, until the jars are cool.

We take out the cooled jars of pickled cucumbers for storage in the pantry or lower them into the underground, basement. The first days or even weeks, the brine in the jars will be cloudy, whitish. But it will gradually brighten, become transparent.

It's easy to prepare pickles in jars for the winter, and we are sure that you will definitely succeed! If something is not clear - ask in the comments, we will try to answer everyone promptly. Successful preparations for the winter!