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

Our pickles in jars are in no way inferior to real barrel ones, and there is no need to be afraid that they will go sour.

Salted cucumbers

Compound:

for two 3-liter jars of pickles

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

Video recipe for pickling cucumbers for the winter:

Pickled cucumbers - recipe:

1. We prepare products. Wash all spices and cucumbers well.

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

   Products for salting

2. Before pickling cucumbers, fill them with cold water. drinking water, so that it covers, and leave 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 brine from the cans, it also contributes to crunchiness. But if the cucumbers are only from the garden, there is no need to soak.

   Soaking cucumbers

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

   Cut pepper and horseradish

5. To the bottom large pot or another container, we put part of the leaves and a few pieces of pepper and horseradish, if using. Then a layer of cucumbers (the tips do not need to be trimmed). Then more spices. Thus, we shift all the cucumbers, making the last layer of leaves.

   We shift the cucumbers with spices

6. In the cold drinking water stir the salt.

   Pickling brine

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

   Fill cucumbers with brine

8. Place a flat plate on top and place 3 liter jar with water as a weight so that the cucumbers do not float.

   Leave for salting

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

   Pickling cucumbers for the winter
   

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

    Pickled cucumber pickle

11. We throw away greens and spices, and wash the cucumbers themselves in water.

    

    We wash cucumbers

12. We put them in well-washed jars.

    Pickled cucumbers in jars

13. Bring the brine to a boil.

    We boil the brine

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

    Pour in boiling brine and soak 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). Banks at this time we cover with lids.
16. Again, pour the cucumbers with boiling brine, so that a little filling overflows (put the jars on plates).
17. We roll with a machine.

    We close pickles for the winter

18. We turn the jars upside down and wrap them in a warm blanket until they cool completely.

    Flipping and wrapping banks

19. We put the cooled jars with pickles in the pantry or cellar for storage until winter :). At first, the brine in them will be cloudy, but after a while it will be cleared, and a precipitate will form at the bottom.

Pickled cucumbers 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 tasty and healthy cucumbers, as well as add them to various dishes, such as or !

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

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

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

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

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

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

So, for pickling cucumbers, we need the following:

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

For brine:

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

Cooking:

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

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

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

Lay cucumbers, shifting evenly with herbs.

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

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

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

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

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

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

Lightly salted cucumbers - excellent summer snack with or without reason. They are great to serve with boiled potatoes, kebabs, fried chicken, to any other dishes; use as a component for salads, and just crunch for pleasure.

I'm not saying how good they are under strong drinks You won't find a better appetizer!

Ways to prepare such an appetizer simply can not be counted. And all because the people's love for this business is too great. In addition, when they grow in their own beds, and you shoot them every day in a bucket, then all that remains is to preserve them and lightly salt them. Because to overpower them in other ways is simply not possible.

But if conservation is a responsible and long process, then salting them quickly is just what you need. Therefore, they are salted in pots, jars, and simply in bags. Salted in the evening, and in the morning you can already serve it on the table. And there are super fast ways, thanks to which they can be served at the table in half an hour. These are the methods of salting in packages, beloved by many, or express methods.

In today's article, we will consider such quick methods just today. Of course, we cannot reflect all of them in one article, since there are just a lot of them! But at least the most basic and popular ones need to be known.

The most convenient way to cook salted cucumbers in a saucepan. Fruits of any size are suitable for this, but it is still best to take medium or small specimens. Firstly, because they will pickle faster, and secondly, because their skin is much more tender and therefore they themselves will turn out crispy and not soft.

In addition, in large fruits, rather large seeds are formed inside, and all the taste of the pulp is given to them. Therefore, large specimens can be salted, but only when there are no others.

We will need:

• cucumbers - 10 pieces (medium size)
• horseradish leaf - 1 pc.
• dill - 4 umbrellas (2 - 3 sprigs)
• garlic - 2 cloves
• red capsicum- taste
• black peppercorns - 7 pcs

For filling:

For 1 liter of water - 1 tbsp. a spoonful of salt

Cooking:

1. Wash fresh strong fruits, cut off the ends. If they are solid, then they can be used immediately. And if the fruits are sluggish, then they must be poured for 3 - 4 hours cold water. During this time, they will be saturated with water and after salting they will be hard and crispy.

2. Thoroughly rinse the greens. I always take dill by eye, only their approximate amount is given in the composition of the ingredients. You can use any of its parts - the umbrellas themselves, and the stem, and their openwork foliage. If the dill bush is large, then the stem must be cut.

In general, it is better to use different parts of it. It will be better for both taste and aroma.

3. Peel the garlic. Cut it into thin slices.

4. If you like spicy snacks, then cook a piece of red capsicum. Personally, I always add it to pickles, at least, at least in lightly salted ones. I add quite a bit, so that eating finished product you don't feel it at all. But it leaves its own little taste mark.

5. Put a pot of water on the fire. If the fruits are not very large, then a liter should be enough. But even if it’s not enough, then it’s better to boil a little more later.

6. As soon as the water boils, pour salt into it and mix. If you want to add a little sweet note, then add one and a half tablespoons of sugar.

7. In the meantime, the water is boiling on the stove, put all the cooked ingredients in layers in the pan. Put some greens down, then cucumbers, and the remaining greens.

In principle, it does not matter how you distribute the ingredients. But it is desirable that a little horseradish and dill be on top. They need to sort of cover the top layer.

saucepan big size for such a quantity of fruits it is not necessary to take. Otherwise, you will need more brine. See that after laying out the cucumbers in the pan, there is enough space left for him.

Besides large saucepan it will be inconvenient to put in the refrigerator, it will take up all the free space there.

8. Well, everything is laid out, and by this time we have already prepared the pickle. It must be salty. When you add salt, do not be afraid that there may be a lot of it.

Pour the boiling brine into the filled pot. It should completely cover all its contents. If the filling was not enough, then boil another half liter of water and add a tablespoon of salt after boiling. Add as many as you need.

9. Prepare a saucer the size of the inside of the pan and place it on top so that it plays the role of oppression and crushes all the contents.

10. Leave at room temperature overnight. In the morning our salted cucumbers ready. Especially if they are small. If they are larger, they will need a little more time.

11. But no matter how it was, in the morning you need to put the pan with the contents in the refrigerator. The salting process will take place there as well. But in the refrigerator, the brine will retain its transparency. If you leave it at room temperature, then soon it will begin to become cloudy and sour. And the fruits will also acquire a sour taste.

That's basically it! Cucumbers can be eaten and enjoyed with their crunchy content and pleasant taste.

And here is a video on how you can cook your favorite snack in a saucepan.

We made a video specially for this article, and we really hope that it will help you quickly cope with the task. Go to the channel, see other materials, there are a lot of interesting things. Friends, and do not forget to subscribe and press the bell, so as not to miss new interesting recipes!

Snack cucumbers cooked in a bag for 1 hour

This version of salting is incredibly loved by the people, and in this way they are cooked at home, in the country, and even at work. And those who went out into nature generally consider it the best. As soon as the first fruits ripen in the gardens, they are harvested, and after eating a few fresh ones, they immediately take up the packages.

According to this recipe, by the way, you can salt not only in a bag, but also in a plastic container. The effect can be achieved exactly the same, and even much faster.

But today we are salting in a bag, so we are preparing it. Yes, not one, but two, for better strength. So that our cucumbers do not inadvertently jump out of the package.

And I almost forgot to say that this method is not only very tasty, but also the fastest. After our product has been salted, after 40-60 minutes it can already be eaten in full ready-made. And it must also be said that it is so simple that it is unlikely that it will be possible to find something even simpler.

We will need:

• cucumbers - 500 gr
• garlic - 1 - 2 cloves
• dill - half a bunch
• horseradish - 0.5 sheet
• pepper - to taste
• salt - to taste

Cooking:

Medium-sized varieties are best suited for this method. Moreover, they can salt not only ordinary small vegetables, but also long ones. lettuce varieties. They are long and thin, and this is just good, it means they will be salted faster.

1. Wash the fruits, cut off the ends on both sides and cut. This can be done in different ways, you can cut them lengthwise into 2-4 parts, depending on the size. And you can cut them into medium-sized circles, or cubes. It also depends on their size.

The smaller you cut them, the faster the salting time.

A feature of this method is just that the vegetable is necessarily cut. How you do it doesn't make much of a difference. The main thing is that the pieces are not too big or too small.

2. Chop the garlic as finely as possible, this is important. We need garlic juice, which will quickly penetrate the pulp of the fruit. Therefore, for this, you either need to chop the garlic very finely, or use a garlic press.

3. We also need to cut the dill smaller. For this recipe, only the tender parts of the dill are needed, the coarse stems are separated and removed. If in other methods of salting you can use any of its parts, then only openwork twigs are suitable here.

And lovers can still add a little parsley for taste and aroma.

4. Tear half a sheet of horseradish with your hands into small fragments, so that later you can easily remove them.

Sometimes there is no horseradish, so nothing terrible will happen if we do not add it. When we salt cucumbers in this way at work, no one even remembers about it.

5. Salt the fruits, as for salad, so that they can be eaten. They should be fairly salty. To determine if there is enough salt, the chopped sticks must be mixed and be sure to try.

If the taste suits you, then just take another pinch of salt and pour it into our workpiece. We are preparing lightly salted cucumbers, not a salad, so you need a little more salt than for a salad.

6. Now that everything is cut and prepared, you can put all the components in a plastic bag. Rather, in two packages, one must be inserted into the other. Then you will understand why such manipulation is needed.

7. Yes, almost forgot. Add some more pepper. I really like to crush two or three peas of black pepper for this and add them. The aroma in this case will be simply stunning.

But if you don't want to mess around, just add a pinch of regular ground pepper.

8. Now the fun begins. Twist the bag and shake it very vigorously with up and down movements so that all the components are mixed, and juice should appear.

9. Let it lie down in this state for about 10 minutes, and then shake it again. After that, draw air into the bag, you can even inflate it there and tie it tightly. Remove to refrigerator.

An hour later, our delicious and fragrant snack is ready. Feel free to serve it on the table and treat everyone present.

If there is no refrigerator, then at room temperature you can keep the snack for not an hour, but 30-40 minutes, periodically shaking the bag again.

The finished product is best to eat immediately. When it lies for a long time, it loses its taste. Garlic smell and aftertaste begins to prevail. And the cucumbers themselves lose their shape, because the juice flows out very intensively. And their taste becomes watery. Therefore, lightly salt them in a bag for one, maximum two times.

But it is still desirable to eat them on the same day.

Cherry tomatoes can be salted in the same way. To do this, they need to be pricked with a toothpick. And the time for salting will take 24 hours. But they turn out to be simply incomparable.

This is such a great and fast way. To prepare such an appetizer of time - you need everything - nothing. Cut everything, but shake it, that's the whole story.

And such cucumbers can be pickled in just 10 minutes. Watch the video from our YouTube channel.

It's so fast and easy!

Lightly salted cucumbers in hot brine overnight

It will take exactly one night to salt our green vegetables in this way. That is, if you pickle them in the evening, then in the morning you can already eat them with might and main, especially if you use small specimens.

We will need:

• cucumbers - per 3 liter jar (how much will go in)
• dill - 8 umbrellas (or 1 large bush)
• currant leaf - 8 pcs
• cherry leaf - 8 pcs
• horseradish - 1 sheet (small)
• garlic - 2 cloves
• black pepper - 10 pcs
• allspice - 3 pcs
• red capsicum - to taste and spiciness
• clove buds - 6 pcs

For brine:

• water - 1.5 liters
• salt - 3 tbsp. spoons
• sugar - 2 tbsp. spoons

Cooking:

I will pickle cucumbers in a three-liter jar, but you can also pickle in a saucepan. It’s just that everything can be packed very compactly and tightly in a jar, and more space will be needed in a saucepan. But this will not affect the quality in any way, so choose the capacity yourself.

1. Wash the fruits and cut off the ends. Let me remind you that if they are small and plucked, for example, in the morning, and you cook them in the evening, then soak them in water for 3 hours. This is provided that you do not immediately put them in the refrigerator. The same applies to purchased items.

Otherwise, they will not turn out crispy and dense. It's summer now, and cucumbers under the influence of heat quickly lose moisture. And moisture is very important for everything to work out as it should.

2. Wash the greens and immediately put them all on a plate so that you don’t forget anything later. Today I did not have currant leaves, and I decided to replace them with raspberry leaves. Of course, I will not achieve a smell, but I will be able to maintain rigidity.

Dill can be used not only in umbrellas, but also take a whole bush, along with the stem. If it is large, then it can be cut as needed.

Tear the horseradish leaf into smaller pieces.

3. Prepare spices, too, all at once in one place, so as not to forget anything. I use red hot peppers. It comes in varying degrees of severity, this must be taken into account. My pepper is very spicy and therefore I take it quite a bit - a little.

Peel the garlic and cut into thin slices.

4. We will need three-liter jar. It must be thoroughly washed with soda and rinsed with boiling water.

5. Now that we have everything ready, we will put everything in a jar. Put the fruits very tightly to each other in the first layer. If the last of them has to be squeezed in, then this must be done. The denser we lay them out, the less brine we need.

Lay out larger specimens down, smaller ones on top. Small ones will pickle faster, and we eat them faster. In the meantime, the essence, but the point, the lower ones will already arrive in time.

6. Then lay out a little different greens and some garlic.

7. Then cucumbers again, you can have two layers at once. And again greens, garlic and half of the whole pepper, along with red. In the middle - it's the place.

8. And so, alternating layers, fill the jar to the very neck. I have medium-sized samples and there are much more of them in the jar than I expected. And it wasn't even enough. I had to run to the greenhouse with a flashlight and look for them there in the dark.

9. Be sure to put the remaining peppercorns and herbs on top. Excellent, everything turned out very nice. And tomorrow it will be delicious!

10. Boil water, as it boils, add salt and sugar. Wait for them to dissolve and boil again. Pickle, and it is also called brine - ready.

11. Pour it into a jar under the very neck. It took me about 1.4 liters. But this amount will depend on how tightly you folded all the cucumbers.

12. Cover the jar with a saucer, if they want to jump out, then put a liter jar of water on top.

13. Leave the jar in the kitchen at room temperature until morning.

14. In the morning you can see that they have changed their color. This means that they are ready. And you can take a sample.

15. After trying, put the jar in the refrigerator and store it there. At any time of the day or night, cold crispy cucumbers are waiting for you to get them and taste them.

By the evening, larger specimens will also come up. Therefore, boil potatoes or fry meat. An incredible dinner awaits you!

Quick recipe for salting with lime and mint

This appetizer is very good to cook when going on a picnic. They are ready almost instantly. It will take only 30 minutes for them to salt and become very tasty.

We will need:

• cucumbers - 1.5 kg
• lime - 3 pcs
• dill - 1 bunch
• mint - 4 sprigs
• salt - 2 tbsp. spoon
• sugar - 1 teaspoon
• allspice - 3 peas
• black pepper - 4 peas

Cooking:

1. Wash the fruits and cut off the ends on both sides. Cut each of them into two to four parts, depending on their size.

2. Crush the peppercorns in a mortar. Could also be used ground pepper, but when the pepper is freshly crushed, it has a very different smell, much richer and more aromatic.

3. Wash and dry the limes. Then grate the zest, only its green part.

Add the zest to the mortar and grind it together with the pepper. You can feel the scent. Here also, and maybe our cucumbers will smell even better.

4. Squeeze the juice from the remaining limes into a separate container.

5. Mint and dill cut into smaller pieces. If the dill has very thick stems, then it is better to cut them off. If they are small, and most importantly not hard, then cut them too.

6. Transfer the fruits to a bowl. Pour juice over them and sprinkle with spices. Then gently mix so that the sticks remain intact.

7. Let stand like this for 30 minutes. After this time, they are ready and they can be served at the table.

It turned out great snack under and something stronger.

Therefore, when you are going to nature, take everything you need with you. Better snack hard to imagine!

Salted with garlic and herbs in soy sauce

This recipe differs from all the others in that it uses soy sauce and lots of greenery. In the original, dill and cilantro are taken. But I know that not everyone can tolerate the smell of cilantro, and will not even eat other greens that just lay nearby.

Therefore, if you belong to just such people, then replace cilantro with parsley. Or just add one dill, as I did in today's version.

We will need:

• cucumbers - 1 kg
• garlic - 5 - 6 pcs
• dill - 1 bunch
• cilantro (parsley) - 1 bunch
• soy sauce - 200 ml
• olive or sunflower oil - 1 teaspoon
• vinegar - 1 teaspoon (incomplete)
• sugar - 1 teaspoon
• ground red pepper - to taste (a pinch)
• salt - 1 teaspoon
• sesame - 2 - 3 tbsp. spoons

Cooking:

1. Wash the fruits and cut off the ends on both sides. Cut them into 4 parts, and if the vegetables are long or pot-bellied, then you can cut them into 6-8 parts. In general, cut so that you immediately take a piece and put it in your mouth as a whole, or so that it is enough for two bites.

Salt on top, mix and let stand for a while.

Prepare the ingredients right away so that everything is at hand.

2. Put the sticks in a saucepan or bowl.

3. Grate the garlic fine grater. If you crush it with a press, or finely chop it, then it will be felt, and grated will be just right. It will completely connect with all other components and will not stand out in any way.

4. Finely chop the greens. If she has thin enough stems, then chop them as well, but if they are large, then it is better to remove them.

5. Pour the sesame seeds into a bowl or deep plate. Pour in soy sauce, vinegar and oil. To mix everything. Let stand for a while so that the seeds are nourished.

Vinegar must be added with caution. It's just that everyone has different tastes, and that's why it's hard to please everyone. So add as you please.

By the way, you can use it together lemon juice. It will even be more natural that way. In addition, we will acquire another wonderful aroma.

6. Pour greens, garlic and black pepper into a saucepan, mix everything well. Then pour in the liquid component with sesame seeds and mix again.

7. In principle, that's all! Now just put the saucepan in the refrigerator, closing it with a lid. And after 4 - 6 hours, our salted cucumbers with herbs, in soy sauce are ready.

Very tasty! As it turned out, soy sauce goes well with the hero of our today's story.

You can store them in a jar in the refrigerator. We kept for a week and nothing happened to them. Throughout the entire period of storage, they remained tasty and appetizing.

Cold and fast method on mineral water

And there is also this one interesting way salt the cucumbers. This so-called cold way salting. Of course, you can also use ordinary cold water, and preferably spring water.

And you can like this, with mineral water.

Mineral water must be carbonated. It is the gas bubbles that contribute to the salting process occurring quickly enough.

Delicious beautiful cucumbers can be eaten the very next day.

Ambassador in a fast way without color loss

I heard that cucumbers can be pickled in such a way that they do not lose their color. I've always wondered how this could be done.

And then one day I came across such a recipe, which just described how to do it. And you know what the secret was - vodka was added to the brine! That's the way it is!)

Yes, and they are salted in a barrel. Although you can pickle them in a saucepan.

I give the recipe in the form in which it came to me. The proportions here are quite large, but I decided not to change them. Someone wants to salt only half a kilogram of fruits, someone 3, and someone all 10. Therefore, I thought that everyone was taught at school how to work with proportions, and everyone can calculate for himself right amount kilograms and grams.

We will need:

• cucumbers - 10 kg
• dill - 320 gr
• currant leaf - 320 gr
• horseradish leaf - 170 gr
• chopped garlic - 20 gr

For brine:

• water - 7 liters
• salt - 320 gr
• vodka - 150 ml

It is very convenient to salt a kilogram of vegetable for testing. In this case, the weight of all other ingredients is simply divided by 10.

Cooking:

1. Wash the fruits and cut off both ends. Take not very large specimens, their skin is more tender and they turn out to be more tasty because of this. Brine through a thin skin better nourishes the inner pulp.

Prepare immediately all the greens so that it is at hand.

2. Put the cucumbers in a barrel, shifting them in layers with herbs and garlic.

The top layer must be green.

3. Boil water and add salt to it. As soon as the salt dissolves, pour in vodka and immediately turn it off.

4. Pour in hot pickle into a barrel. Press down the contents with a not very heavy oppression, just a flat plate will be enough.

5. You can eat them the next day.

But on the same day they will need to be removed to the basement. I think that not every house has a barrel and a cellar. Therefore, we salt our vegetable in a saucepan and store it in the refrigerator.

I myself love it when there is plenty to choose from. When you try to cook different recipes, among them there will certainly be one that you will love the most.

But how many people, so many opinions, especially when it comes to taste. What I like best doesn't necessarily have to please someone else.

So try it and look for your recipe. Our summer is long, and so what - what, and cucumbers are always born in in large numbers. Therefore, you can try a lot of different options.

And I end here. And I want to wish everyone that you always get only the most delicious cucumbers!

Enjoy your meal!

Agree, it is convenient if such desired product will always be at your fingertips. No need to buy barrel cucumbers at grandmothers, and it is also no longer necessary to salt in barrels ourselves. The cucumbers that you get will be no worse. Especially cold cooked. That's where we'll start.

How to pickle cucumbers for the winter in jars: a cold way

I confess honestly: I recently learned about how to pickle cucumbers for the winter in jars in a simple cold way. And I was amazed at the ease of the recipe. Anyone can handle it, even children will be happy to help you pickle cucumbers. What I especially like: such preservation is prepared without sterilization. There is no risk of getting burned with boiling water, getting injured. You just need to wash and dry the jars well.

Consider a simple recipe on how to easily and correctly pickle cucumbers for the winter in 3 liter jars.

Ingredients for 1 jar:

• 2 kg of cucumbers;
• 3 large garlic cloves;
• 5-6 pcs. black currant leaves;
• 5-6 pcs. oak leaves;
• 5-6 pcs. cherry leaves;
• 4 umbrellas of dill;
• 4 medium sheets of horseradish;
• 6 black peppercorns;
• 2 bay leaves;
• 3 art. large spoons table salt.

Choosing cucumbers

First of all, you need to choose the “right” cucumbers: not smooth lettuce, but pimply, slightly prickly, with a plump skin. It is desirable that all root crops be approximately the same size - no more than 15 cm. Young cucumbers are usually sweet and dense, they do not contain voids, which means they will turn out crispy. Harvest them on the day of collection (or purchase).

Important! Salting water plays an important role. Ideally - spring, but you can use bottled or filtered. Vegetables salted in pure water are not only firm, they taste amazing! You can also insist filtered water on copper or silver.

Soak in water

Before pickling, be sure to soak the cucumbers for two to three hours in cold water. And if there is time, then half a day. Then they will become stronger and denser. In addition, in this way you will rid the vegetables of excess nitrates. Of course, the water after soaking will need to be mercilessly poured out.

Pay attention to the salt - it is best to take a large stone. Fine salt can give cucumbers unnecessary softness. Iodized is also not suitable.

Advice! As for spices and additional ingredients(leaves fruit trees, oak bark, etc.), then the main thing here is not to overdo it. Excess additives can lead to fermentation of preservation. But it’s still not worth ignoring them completely if we want to get tasty and crispy cucumbers.

And now that you are already well versed in theory, let's move on to practice.

The sequence of pickling cucumbers in a cold way in 3 liter jars

• I hope you have already sorted out the cucumbers, selected the strongest and most beautiful ones, washed them, soaked them in cool water for several hours. In the meantime, take care of the jars and lids. Wash them thoroughly with baking soda and pat dry. Lids fit ordinary plastic. You can scald them with boiling water to be sure.
• At the bottom of each jar, lay oak, cherry and currant leaves, two leaves of horseradish, Bay leaf, peppercorns, dill umbrellas. Cut the peeled and washed garlic cloves in half and send them to the jar as well.
• Now we take clean cucumbers, we leave the tips not cut off. The first row is laid vertically from cucumbers of the same size. If your vegetables are still of different sizes, then for the first row, select larger fruits. Cucumbers are laid very tightly. The second row - how it will turn out: both obliquely and horizontally, so that as much as possible more cucumbers placed in a bank.

Why do you need to pack roots tightly? In the process of salting, they will decrease, the jar will become incomplete, and microbes can penetrate into the empty spaces formed. Therefore, the denser we tamp the cucumbers, the better for their taste and shelf life.

• AT separate dishes pour 3 tbsp. l. salt, pour a glass of cold water, mix with a spoon. We pour into the bank. If salt remains at the bottom of the container, add water. Stir, pour back into the jar. Next, add cold clean water to cover the cucumbers. We take the jar with both hands and shake it a little so that the water is evenly distributed.
• We put two sheets of horseradish on top of the cucumbers so that mold does not form. You can fold them in half or three to fit. We add a little more water. Slightly twist the jar on the table, gently holding it from above. Total water per jar takes about 1.5 liters.
• We put the jar in a large plate, cover with a lid on top (do not close tightly!). Gradually, the fermentation process will go on in the jar, and some of the liquid will pour out of it into a plate. Leave it like this for about three days, until the fermentation process stops. Top up after 3 days salt water from a plate into a jar, close it with a lid. We store pickled cucumbers in a cool dark place.

Cucumbers are fragrant and stored until the new harvest (about a year). If you need to cook "Olivier" or other salads, cucumbers need to be soaked for several hours. These cucumbers are great for making pickle. Of course, then salting the soup is no longer necessary.

To familiarize yourself in detail with the process of how to pickle cucumbers for the winter so that they are crispy, this video will help you. Everything is very accessible and visual.

If you want to make seaming for the future, then you are more suitable hot way salting. Here you will need metal lids and lock key.

How to pickle cucumbers for the winter in a hot way according to a simple recipe

Ingredients for a 3 liter jar:

• 1.7-2 kg of cucumbers;
• 2 pcs. bay leaf;
• 2 dill umbrellas;
• 2-3 pcs. cherry leaves;
• 2-3 pcs. black currant leaves;
• 2-3 pcs. oak leaves;
• 1 grape leaf (optional)
• 10 black peppercorns;
• Horseradish root - 6 cm;
• 5-6 garlic cloves;
• 0.5 pcs. hot pepper (optional);
• 2 tbsp. spoons of salt;
• 3-4 st. spoons of sugar;
• 0.5 tsp citric acid.

If so many components scare you, I can reassure you: for the first time, it’s enough to put dill, bay leaf, garlic, peppercorns. The remaining spices and leaves on the list are desirable, but not required. Cucumbers will still come out crispy and fragrant.

But if you try and put all of the above, then the taste will exceed your wildest expectations! All acquaintances will eat and praise, and then ask for the recipe.

Cooking:

1. Preparing cucumbers is no different from the cold pickling method. We select, wash, soak.
2. We process jars and lids: wash them well, scald them with boiling water. Lids can be sterilized with boiling water for about five minutes.
3. Put peppercorns, dill umbrellas, leaves (whatever you have), chopped garlic cloves on the bottom of the jar.
4. Then place the cucumbers very tightly. It is better to place the bottom layer vertically, then tamp the cucumbers horizontally and obliquely. Hot pickling can shrink vegetables even further, so density is important.
5. Pour cucumbers with water brought to a boil (1.5 liters per 3 liter jar), cover with processed lids.
6. Wrap up to keep warm (towel or blanket). Hold for three minutes.
7. Then we drain the water.
8. We repeat the operation, but now we keep the cucumbers in boiling water for about five minutes. To do this, heat a new portion of water, pour the first portion.
9. Pour the water from the jar into the pan, prepare the brine. For one and a half liters of water, take 2 tbsp. tablespoons of table salt and 3-4 tbsp. spoons of sugar. It retains the color and elasticity of the cucumbers, but will not be felt at all in the brine.
10. Pour citric acid (0.5 teaspoon) into the jar, pour boiling brine. In this recipe, as in the previous one, cucumbers are prepared without vinegar. BUT lemon acid contributes to the excellent storage of your preservation.
11. We roll up the jars with lids, turn them over, wrap them with a warm blanket. Now let it cool down slowly (about a day or two). Then the cucumbers are even tastier.

You can store jars of cucumbers prepared in this way in your home pantry.

Salt cucumbers in a mixed way in 2 liter jars

Yes, yes, you can pickle cucumbers both cold and hot at the same time. What is nice: such seamings are stored for a long time, and the taste of cucumbers is very reminiscent of grandmother's barrel ones. This time I give proportions for 2 liters. For our not big family this is the optimal format. I'm sure you'll like it too.

Ingredients:

• 1.1-1.3 kg of cucumbers;
• 10-12 pcs. black peppercorns;
• 2 tbsp. l. top salt (per 1 liter of water);
• 2 garlic cloves;
• 2 pcs. dill umbrella;
• 1 branch of tarragon;
• 1 sheet of horseradish.

Cooking:

1. Wash fresh and strong cucumbers, soak for several hours.
2. We wash the jars with soda (you can - with laundry soap), pour boiling water.
3. Drain the water after 5 minutes. You can also sterilize them in the oven for about ten minutes. Then put them upside down on a towel, let them stand for a while.
4. Lids also need to be sterilized. Boil metal for about 15 minutes. Wash plastic well with soap, then scald with boiling water.
5. I'm preparing the brine. A 2 liter jar will take about a liter of water, but it’s better to make a brine with a margin (not 1 liter, but one and a half). During fermentation, some of the liquid may spill out, and you will need additional brine to fill the jars to the top.
6. For 1 liter of water, put two tablespoons (with top) of coarse salt. Boil for three minutes, cool to room temperature.
7. Rinse the cucumbers again, cut off the ends, dry them.
8. At the bottom of each jar we put an umbrella of dill, chopped garlic, tarragon.
9. Then we tamp the cucumbers very tightly. We put the second umbrella of dill on top, cover with a sheet of horseradish, folded in two or three layers. Of course, all spices must be clean - washed and dried.
10. Pour the vegetables in the jar with cold brine. Cover with a lid, put the jar in a large plate.
11. We leave for two days for fermentation.
12. In an additional brine (remember, we made it with a margin), add reserve cucumbers, some spices, leave in another bowl. Let them get ready too.
13. Then pour the brine from the jar into the pan, add additional brine. Heat and boil it for about five minutes.
14. Rinse cucumbers directly in jars with cool boiled water to remove plaque.
15. If there is an empty space in the bank, fill it tightly with reserve cucumbers. Add peppercorns.
16. Pour hot brine over the jar.
17. Then cover with sterilized lids, roll up.
18. Turn over, wrap, leave for a day. Store in a cool place - cellar or pantry.

As you can see, there are fewer ingredients here, but this does not affect the taste. Cucumbers turn out amazingly tasty, crispy, and are stored for a long time.

After opening the jar, put them in the refrigerator, where they can also be stored for about a week. Maybe longer, but they quickly flew away with us. I think that you will not stagnate either.

That's all culinary subtleties and secrets. Now you know interesting and simple recipes how to pickle cucumbers in jars. Try different ways and decide which one you like best. Personally, I often pickle cucumbers in a cold way, because I do not like to mess with boiling water. But this is a matter of taste. For a large family, it makes sense to stock up on pickles for the future, but here the hot method is already indispensable. In a word, choose, experiment. I wish you good luck and new culinary achievements!

Who doesn't love pickled crispy cucumbers! If you follow some simple rules ambassadors, even the most regular recipe cooking cucumbers, turn them into an appetizing and tasty treat.

There are two ways to pickle cucumbers: cold and hot.

Their only difference is that vegetables in one case are poured with cold water, in the other - with boiling water.

There are certain nuances of harvesting lightly salted and pickled cucumbers, which must be carried out regardless of the pickling method.

When salting, follow the general rules:

1. Cucumbers are recommended to be salted on the day of harvest, until the vegetables have lost their elastic structure and become soft. Ignoring this rule can lead to the loss of a characteristic crunch.
2. Fruit different sizes it is better to salt separately so that the marinade evenly soaks each vegetable.
3. The preparation of brine requires specially prepared water. It should be filtered, and ideally from a well or spring.
4. To make cucumbers pleasantly crunchy, they must be soaked in cold water for 2.5 - 3 hours.
5. Any container that is used for salting must be carefully prepared:

• wash glass jars with gruel of baking soda and steam;
• Rinse the barrel thoroughly until the water is clear of sawdust and the characteristic smell disappears. Next, it needs to be filled with water and kept for several days so that it dries out, and small cracks and gaps disappear. Rinse with a solution of soda - 1 teaspoon per 2 liters. water;

Attention: barrel preparation should begin a few weeks before harvest.

• a bucket or pan is better to use enameled ones. They are pre-washed hot water With baking soda, which must be poured onto a damp sponge and rub the inner walls of the container and the lid.

1. Leaves should be added to the usual spices fruit trees and shrubs, for example, cherry and currant. Indispensable in the preparation of cucumbers oak leaves, which give a tart taste and aroma.
2. Spices should be distributed evenly over the entire area of ​​the container. To do this, the recommended amount of seasoning should be approximately divided into 3 equal portions. The first part is laid on the bottom, the second in the middle, the third, the last - on top of all the cucumbers, just before pouring.
3. It is necessary to store pickled vegetables in a cool place where the temperature varies from - 1 to + 4 degrees Celsius. It can be a refrigerator or a basement.

Cold ways of pickling cucumbers

Interestingly, the advantage of cold salting is the absence of any preservatives and vinegar in the filling, which are used in the hot method.

1 way

Ingredients:

Cucumbers are selected according to the capacity of the container, provided that they fit snugly against each other.

Spices for a 3 liter jar:

• hot pepper - 1 pc.;
• garlic - 6 medium cloves;
• dill - 3 umbrellas or 3 teaspoons of dry herbs;
• black pepper - 10 peas;
• leaves - 3 cherry and 2 oak;
• table mustard powder - 1 teaspoon.

Brine: 0.5 l. water 1 tbsp. a spoonful of table salt.

Cooking process:

1. We divide the spices into 3 equal parts. We put one part on the bottom of the jar.
2. Lay the cucumbers vertically so that they are close to each other.
3. After filling the jar to the middle, lay out the second part of the spices.
4. Having tightly packed all the fruits to the top, pour in the remaining seasoning and mustard.
5. Fill the cucumbers with brine, cover with gauze and leave at room temperature for 1.5 - 2 days until they ferment.
6. Next, drain the brine, boil it and cool.
7. Pour the resulting solution back into the jar and close the nylon lid.

It is better to store such a product in a cool place, so cucumbers will retain their taste for longer.

2 way

The simplest and easiest cooking method, the only drawback of such cucumbers is a short shelf life. This method for harvesting cucumbers for the winter is not suitable - cucumbers after such pickling will be ready in a couple of days and are intended for consumption immediately.

Ingredients:

• cucumbers - 1 kg .;
• table salt - 2 tbsp. spoons;
• garlic - 4 cloves;
• fresh dill - 1 bunch;
• black pepper - 5 peas.

Cooking steps:

1. Rinse the cucumbers in cold water and cut off the ends on both sides.
2. We put the prepared cucumbers in a tight bag, sprinkle with salt and mix thoroughly.
3. Cut each clove of garlic in half and crush with a special crusher or the surface of a knife.
4. We send garlic, chopped dill and pepper to cucumbers and mix.
5. We stand at room temperature for 2.5 - 3 hours.

Cucumbers of such salting are stored in the refrigerator for 5 days.

3 way

"Grandma's way", in a tub or in a barrel. AT modern world, this salting method is not for the lazy. Minus - in a large number of fruits for pickling.

Ingredients:

• cucumbers - 50 kg;
• garlic - 150 gr.;
• dill - 1.5 kg;
• - 250 gr.;
• leaves - 0.5 kg of cherry and 0.5 kg of currant.

Note: oak leaves are not taken, because the container is wooden. It will transfer its smell and tart taste to the fruits.

Brine: for 12 liters of boiled water:

• for small fruits - 800 gr.;
• for large and large - 1 kg 200 gr.

1. At the bottom of the tub or barrel put spices, previously divided into 3 equal parts.
2. Spread the cucumbers in a horizontal position to the middle, and send the next part of the seasonings.
3. The container is filled to the top, covered with the remaining spices and poured with brine.

From above it is necessary to put oppression so that the fruits are constantly in brine. Keep barrel cucumbers should be in a cool place.

The above recipes for salting cucumbers are very simple to perform, do not require a long preservation procedure, so they are suitable even for beginners.

From this video you will learn an easy way to pickle cucumbers in a cold way: