Hello dear readers. Today we will consider different recipes for pickling cucumbers, both for the winter and quick cooking in a hurry. Some of these recipes are already on our blog, but I will show you anyway. We will try to make a small encyclopedia out of this article that will help you decide on the preparation of cucumbers. But we will not start with recipes, but with simple advice that I have heard from my parents since childhood, and which I myself have already learned from personal experience.

The content of the article:
1. Tips and secrets from practice

Cucumbers

The choice of cucumbers must be approached responsibly. The taste, type and duration of storage will depend on this. Not every cucumber is suitable for winter preparations.

Our parents have always tried to cover the cucumbers of the "Nezhinskie" variety. But time does not stand still, and now you can already find dozens of varieties of cucumbers that are in no way inferior in taste and characteristics to the “Nezhinsky” variety.

Most, including our parents, recommend using cucumbers with pimples, justifying this with the experience of past generations. These pieces last longer, taste better, and crunch. But now pimples are no longer an indicator. More will depend on the variety and how the cucumbers are grown.

You should pay attention to the color of the pimples, the darker the ending, the better. White endings are usually found in salad cucumbers, as well as smooth skin.

Always soak cucumbers before preserving or pickling. This will help wash them better, make them elastic, and remove nitrates from the fruit. Fresh and seasonal (local) cucumbers are advisable. Especially if you are preparing for the winter. If there is earth on the fruits, then such cucumbers will not stand.

Before buying, ask if it is possible to salt this variety of cucumbers, and check exactly about long-term storage. Most varieties are suitable for lightly salted cucumbers, and several times less for storage for the winter.

Try cucumbers before buying. It is necessary to try from the dark side, from the side of the stalk. They should not be bitter, they can be slightly tart, and ideally a little sweet.

The size of the cucumbers does not really matter. Small fruits can be salted in jars, and large ones in barrels. If you cook lightly salted cucumbers, then take the same size, if for the winter, then you can use a different size.

This recipe is more suitable for residents of houses or for those who have a basement for storage. They taste almost the same as in cans.

• Cucumbers are your bucket
• Horseradish root and leaves - 2 - 3 roots
• Dill umbrellas - 3 - 5 pieces
• Cherry leaves - 4-5 pieces
• Currant leaves - 4-5 pieces
• Oak leaves - 4-5 pieces
• Garlic - 3 heads
• Salt - 10 tbsp heaped spoons (for 5 liters of water about 300 - 350 gr.)

Recipe:

1. First of all, we prepare the ingredients. Soak the cucumbers for 2 hours. Clean the garlic. All my greens. We usually threw it in a bowl with cucumbers too. Special attention to the roots of horseradish, there should be no earth on them.

2. Put about 1/3 - 1/2 of all the ingredients on the bottom. We spread the cucumbers. Add the remaining ingredients between the cucumbers. Cover the cucumbers with horseradish leaves.

3. Dissolve the salt in water and pour in the cucumbers. The water should completely cover the cucumbers.

4. We send to a cold place for storage.

Such cucumbers are ready no earlier than in 2 - 3 weeks. They can stand in a barrel or bucket until spring, sometimes even before the beginning of summer.

Cucumbers in a plastic bottle video

Lightly salted cucumbers

Sometimes you want delicious sour cucumbers, but there is no time to wait. These recipes for quick salted cucumbers will help you with this. You can, of course, make them according to the recipe described above, I will not re-paint it. But it will take a long time, or it can be faster.

Quick salted cucumbers on mineral water

The ingredients are almost like for the winter, only according to this recipe they will be ready the next day.

• 1 kg. young cucumbers
• 1 liter of mineral water
• 2 tbsp. tablespoons of salt with a small slide
• 3-4 cloves of garlic
• dill umbrellas or a bunch of green dill

Preparation:

1. Let's start the preparation as always with the preparation of the ingredients. We will wash the dill, peel and cut the garlic into plates, wash the cucumbers (do not forget about soaking) and cut off their butts. For even quick salting, we will prick the cucumbers with a fork so that the brine penetrates under the skin faster, but this is if you are in a hurry to try lightly salted cucumbers.

2. Put garlic and dill in a clean jar, cucumbers on top.

3. Dissolve salt in mineral water. To do this, we poured water into a jar, but it is also possible in a bottle. Pour water into a jar and leave at room temperature for one day.

4. After a day, put the cucumbers in the refrigerator. But they are the most delicious, lightly salted on the first day. Therefore, we usually guess at the arrival of guests, or to the desire to feast on delicious cucumbers.

You can see how we made them for the first time.

This is one of the quickest recipes for making lightly salted cucumbers. It only takes one night for the cucumbers to be ready. Another advantage of this recipe is that it is prepared without water, so to speak, dry salting.

• Cucumbers - 1 kg.
• Garlic - 3 cloves
• Dill - one small bunch
• Salt - 1 teaspoon (with a large slide)

Recipe:

1. My dill and cucumbers. Cut the cucumbers into 4 pieces, cutting off the ass. Finely chop the dill. Peel the garlic and grind it too. We did this on a cutting board, pressing down with a knife blade and chopping into small pieces.

2. We put all this in a tight plastic bag. We tie the bag and shake everything well. We put it all in the refrigerator for 12-16 hours. It is advisable to shake the bag periodically, so the cucumbers will be ready faster and the salting will be more even.

3. After 12 - 16 hours, you can already try cucumbers, or even earlier. It turns out very fragrant and tasty lightly salted cucumbers. We then put them in a plastic tray and put them in the refrigerator again.

What I like is the speed of preparation and the aromatic taste. Moreover, such cucumbers do not peroxide, they remain lightly salted even for 5 days.

More recipe description can be seen

Or you can watch the video.

Pickled (sweet) cucumbers recipes for the winter

When you are already tired of the usual sour cucumbers, you can always find an alternative. For example, not sour cucumbers, but sweet ones. As a rule, such blanks are made with vinegar and hot water pouring.

Crispy pickled cucumbers. Step by step recipe with photo

This is our favorite family recipe for sweet cucumbers. We got the recipe from our mother. In the 80s of the last century, sweet cucumbers became fashionable, and parents then tried many recipes, and chose this one.

I will show using the example of a blank in liter cans. It turns out very convenient and practical.

Ingredients for one can:

• Cucumbers - how many will fit in the jar (preferably small cucumbers)
• 2 bay leaves
• 2 cloves of garlic
• 3-4 peppers,
• 1-2 allspice,
• 1 teaspoon of mustard beans
• Several leaves of black currant
• 6 tablespoons of sugar
• 6 tablespoons 9% vinegar
• 3 teaspoons of salt
• Dill. (A small twig with an umbrella)

1. Soak the cucumbers for 2 hours, then wash and cut off the ass. Preparing dry ingredients. We clean the garlic. My greens.

2. Chop the dill and currant leaves to make it easier to place in the jar. Add all the spices to clean jars and place the cucumbers tightly.

3. Add salt, sugar, and then vinegar to the jar. If your salt or sugar does not wake up, then it can be spilled with vinegar.

4. After that, we can fill it with boiled water. I only recommend pouring it not only boiled, but a little cooled down, so that the top cucumbers remain beautiful and firm in sweat.

5. Cover the cucumbers with lids and place them in a pot of water. We boil, from the moment of boiling for 15 minutes, then roll up.

Attention! The temperature difference between the jars and the saucepan should not be large, otherwise the jars will burst. Place a towel at the bottom of the pot to prevent the jars from bursting when boiling.

6. After rolled up, we send the cans to the bathhouse (wrap them up). We put the cans on the lids, upside down. If sugar that has not melted is visible at the bottom of the jar, stir the jar a little to dissolve. Leave it to cool completely.

It turns out very tasty, crunchy and sweet and sour cucumbers. Our children love such cucumbers. There are such cucumbers in our apartment, and in the second year the taste does not change. I do not recommend it for the third one, they become sour and the original taste changes.

Crispy pickled cucumbers for the winter video

1. Pickled and pickled cucumbers are not the same thing. For the preparation of the former, vinegar or citric acid is used, and for the latter, only salt.

2. Previously, cucumbers were salted in wooden barrels, but now this method is rarely used. It is much more convenient to salt vegetables in ordinary glass jars. Moreover, cucumbers turn out to be as tasty as barrels.

3. There are two methods of salting: cold and hot. In the first case, vegetables are poured with cold water, and in the second - most often, first with cold water, and then with hot infused brine. Jars of cold pickled cucumbers are closed with nylon lids and kept in the cold. Jars of cucumbers filled with hot water are rolled up with iron lids and can be stored at room temperature.

4. To make pickles thick and crispy, soak them in ice water for 3-4 hours. You can keep it longer, especially if purchased cucumbers.

5. Vegetables and herbs must be washed, and jars and lids must be sterilized.

6. After pouring the cucumbers with cold water, it is better to put a wide dish or basin under the jar. This is just for convenience: due to fermentation, liquid may seep through the lid.

7. Pickles will be ready in at least a month.

How to cook pickles

All ingredients are designed for one 3 liter can. You will need about 1-1½ kg of cucumbers and about 1-1½ liters of water for the brine.

However, it is better to determine the exact amount empirically: the cucumbers must be tamped very tightly, and the jar must be filled with water to the very edge.

A very simple recipe that does not take much time and effort. The cucumbers will be excellent.

The method of salting is cold.

Ingredients

• 2 horseradish leaves;
• 2 cherry leaves;
• 2 dill umbrellas;
• 2 cloves of garlic;
• ½ hot pepper - optional;
• cucumbers;
• 3 tablespoons of salt;
• water.

Preparation

Put horseradish leaves, currants and cherries, dill and coarsely chopped garlic and pepper on the bottom of the jar. Tamp the cucumbers tightly into the jar.

Dissolve the salt in a glass of water. Pour cucumbers with clean cold water up to half the jar. Then add the saline solution and completely fill the jar with cold water. Close the jar with a tight nylon lid and immediately put it in a cold place.

Vegetables will give the cucumbers an unusual pleasant aroma. And in winter, salted carrots and peppers can be used to cook or decorate other dishes.

The salting method is hot.

Ingredients

• 3 carrots;
• 1½ bell pepper;
• ½ hot pepper;
• 1 horseradish root;
• 2 dill umbrellas;
• cucumbers;
• 8-10 cloves of garlic;
• 7 black peppercorns;
• 7 allspice peas;
• 2½ tablespoons of salt
• water.

Preparation

Cut the carrots into small slices and the hot peppers into small slices. Put coarsely chopped horseradish root and dill at the bottom of the jar. Tamp the cucumbers into a jar, alternating with carrots, garlic and all kinds of peppers.

Dissolve salt in clean cold water and pour over vegetables. Close the jar with a nylon lid and leave for 3 days at room temperature. Then pour the brine into a saucepan and bring to a boil.

It is not necessary to wash off the formed white bloom from the cucumbers. Pour boiling brine over them and roll up the jar. Place it upside down and cover with a warm blanket until it cools completely.

Thanks to the mustard, the cucumbers will acquire a light spice, and the rest of the ingredients will make them very fragrant.

The method of salting is cold.

Ingredients

• 2 dill umbrellas;
• 1 horseradish sheet;
• 3 black currant leaves;
• 3 cherry leaves;
• cucumbers;
• 3 cloves;
• 3 tablespoons of salt;
• 1 tablespoon dry mustard
• water.

Preparation

Place the dill, horseradish leaves, currants and cherries on the bottom of the jar. Tamp the cucumbers, alternating with garlic. Leave some space at the top of the can.

Pour salt and mustard into the jar. They will just occupy the space left from above. Pour cucumbers with clean cold water. Close the jar with a nylon lid, shake slightly and place in a cool place.

Vodka will make the cucumbers even more crispy and aromatic, without being saturated with alcoholic taste.

The salting method is hot.

Ingredients

• 3 dried bay leaves
• 3 horseradish leaves;
• 1 dill umbrella;
• 2 cloves of garlic;
• cucumbers;
• water;
• 3 tablespoons of sugar;
• 2 tablespoons of salt;
• 100 ml of vodka.

Preparation

Put lavrushka and horseradish leaves, dill and garlic on the bottom of the jar. Tamp the cucumbers. Dissolve sugar and salt in clean cold water and pour over vegetables. Pour vodka on top.

Cover the jar with cheesecloth or a perforated lid. Leave the jar in a dark place at room temperature for 3 days, regularly skimming off the foam.

On the fourth day, pour the brine into a saucepan and bring to a boil. After 5 minutes, pour boiling brine over the cucumbers and roll up the jar. Turn over, wrap with a blanket and wait until it cools completely.

Cucumbers are obtained with a slight sourness and a barely perceptible bread flavor.

The salting method is hot.

Ingredients

• water;
• 2 tablespoons of salt;
• 60 g rye bread;
• 5 dill umbrellas;
• cucumbers.

Preparation

Pour water into a saucepan, dissolve salt in it, bring to a boil and cool. Break it open and place it on the bottom of the jar along with the dill. Cut the ends off the cucumbers and place the vegetables in the jar.

Pour in the chilled brine, close the jar with a nylon lid and leave at room temperature for 3 days. On the fourth day, drain and strain the brine. Bring it to a boil and pour over the cucumbers. If there is not enough brine, add boiling water to the jar.

Roll up the jar, turn it upside down and cover with a warm blanket.

Delicious and crispy cucumbers are not always obtained, but this disadvantage is possible. So, for salting, you need to choose small vegetables with a thin skin and a corrugated surface. As a result, they will be well salted, and there will be no voids in them. Also, before the ambassador, cucumbers of the same size should be selected, so the process will take place in all fruits.

25 liters of water;
- 600 g of salt;
- 10 g tarragon;
- 100 g of dill;
- 5 heads of garlic;
- 25 cherry leaves;
- 20 oak leaves;
- 20 black currant leaves;
- 1/2 pod of red pepper;
- 1/2 horseradish root.

Make the pickle first. You need salt in warm water. Then sort out the cucumbers and rinse them with cold water. After that, line the bottom of the wooden barrel with washed leaves of oak, cherry, black currant, also lay dill, horseradish, tarragon, garlic. Now cucumbers are stacked in dense rows in an upright position. Place sprinkles of seasoning and leaves between them. Close the barrel tightly by hammering in the top bottom. Now, through the hole that you need to make in the bottom in advance, pour in the brine and seal it with a wooden stopper. It is important not to let the cucumbers float up after pouring it, so you should tightly cover the barrel lid with a wooden circle and put a load on it. Through you can take a sample from pickles. If the cucumbers are not salted enough, then you should wait a few more days.

Pickling cucumbers in a jar

3 kg of cucumbers;
- 1.5 liters of water;
- 2 bay leaves;
- 2 seed umbrellas of dill;
- 3 black currant leaves;
- 3 cloves of garlic;
- 6 peas of allspice,
- 3 cherry leaves,
- 1 sheet of horseradish;
- 90 g of salt.

The brine is made first. Take a saucepan, pour water into it, dissolve salt in it and toss in 2 bay leaves. Put the dishes with brine on the fire and boil. Then put a dill umbrella, black currant leaves, horseradish, cherry, garlic and peppercorns on the bottom of a three-liter jar. After that, a layer of cucumbers is laid out, which are set vertically. Now fill them with boiling brine and roll up the jar with a metal lid. Store pickles only in a cool place. It can be not only a cellar, but also a refrigerator, otherwise they will quickly deteriorate and labor will be wasted.

Related article

It is good to have several jars of pickled cucumbers in stock, because without them you cannot cook pickle, hodgepodge. Correctly pickled cucumbers for the winter retain their beneficial properties to the maximum, they turn out to be tasty and crispy.

You will need

• Old recipe: 100 cucumbers, 1 lb. salt, 5 L water, garlic, a bunch of dill, currant leaves.
• Cucumbers in enameled dishes: cucumbers 10 kg, dill (umbrellas) 400 g, horseradish root 60 g, garlic 40 g, cherry or currant leaf 100 g, hot pepper 15 g, water 5 l, salt 300 g, mustard powder 20 g ...
• Cucumbers in jars: gherkins 10 kg, acetic acid 150 g, bay leaf 30 g, hot peppers 15 g, water 5 l, salting salt 100 g, for scalding 300 g.
• Cucumbers in cucumbers: 10 kg of medium-sized fruits, 10 kg of overripe fruits, salt 700 g, garlic and paprika 20 g each, dill umbrellas 300 g.

Instructions

Pick cucumbers for pickling healthy, ugly, green, 5-15 cm in size.Sort into three sizes: 5-9 cm, 9-12 cm, 12-15 cm. Ideal dishes for pickling cucumbers for the winter are oak barrels, greens they have excellent taste and are stored for a long time.

A simple pickle, spied in an old cookbook: wash medium-sized fruits well, put them in a barrel tightly in layers, sprinkling each layer with currant leaves and dill. You can add cloves of garlic, it not only multiplies the taste, but also helps to keep the greens strong. Press down on the cucumbers with a weight. Dissolve salt in boiled cold water, pour the product with this brine and seal tightly. Store at 0 + 5 degrees.

You can also salt cucumbers in an enamel bowl, this is a more familiar container these days. Soak the cucumbers in cold water for 7-8 hours before the ambassador. This is done so that they swell, become elastic and, when salted, do not become empty, do not wrinkle. Put spicy herbs at the bottom of the bowl, lay a layer of cucumbers and again spices, and so on to the top. The top layer is herbs, take them only fresh.

Fill the cucumbers into a saucepan as tightly as possible, fill with brine, put a circle and press down with a load. Let it stand in the room for two or three days, and then put it in the cellar or in some other cold place. Watch the brine and if mold appears on the surface, remove it and rinse the wheel and weight in boiling water. Prepare the brine as follows: dissolve the salt in a small amount of cold water, then add water to the norm. Let it sit for 8-10 hours.

Cucumbers salted in glass jars for the winter are no less tasty. You can salt in one of the ways described above, after a week, put in jars and pour boiled brine and close with iron lids. Or you can cook lightly salted cucumbers. Small fruits are suitable for such a salting. Scald the prepared gherkins with water and salt, 300 g of salt in a bucket of water, then pour over ice water and dry. Gently place in rows in jars, add lavrushka and hot pepper. Fill with brine and roll up with iron lids. With this method of salting, use an additional preservative - vinegar, and then the cucumbers will be well stored.

Cucumbers, pickled in cucumbers, have an interesting taste. If there are overgrown cucumbers, you can use them when salting. Put the prepared greens in a saucepan or jars, sprinkling each layer with finely chopped or grated overripe cucumbers mixed with salt, hot pepper, dill and chopped garlic. Press down on the cucumbers.

note

Russian pound is equal to 0.409 kg; 100 cucumbers are approximately equal to 10 kg.

Helpful advice

Ordinary pickled cucumbers will get extraordinary strength, retain a bright green color and crispness, if you add 1/3 of a decoction of oak leaves to the brine. But at the same time, the cucumbers will acquire sourness.

Sources:

• Book "Homemade pickles, preserves and marinades"

Cucumbers are revered both fresh and pickled or salted. Salads, soups, snacks - you can't do without cucumber anywhere. It is worth noting that cucumbers harvested for the winter have a special role, because they are twice as pleasant and tasty if they are collected from their own garden and rolled up in jars according to your favorite recipe.

After the fruits have lain in the water, they should be rinsed again.

Only spring water should be used to prepare delicious brine. The water is brought to a boil, salt is added to it at the rate of 2 tbsp. l. for 1 liter. Cucumbers are poured with the resulting solution. Peeled garlic, washed dill and currant leaves are added to the fruits. For canning cucumbers, you should choose young currant leaves. After the cucumbers are filled with brine, they should be pressed with oppression and left for a couple of days in a cool place.

After this time, the brine is drained and filtered, and the cucumbers are washed under running water. The washed vegetables are placed in jars and spices, bay leaves and red hot peppers are added again. The brine is brought to a boil and poured into jars of vegetables. After pouring, the cans are rolled up with canning metal lids.

Cold salting of vegetables

Cold salting is one of the simple and popular among novice housewives, as it is very simple. By using this salting method, you can get a great crunchy snack. The cold canning method does not use table vinegar.

Most often, the following ingredients are included in the recipe:

• vegetables;
• water;
• table salt;
• Dill;
• garlic;
• horseradish;
• black peppercorns;
• foliage of black currant.

The process of preserving vegetables consists of a sequence of specific operations. In prepared jars, the bottom is stacked with layers of spices and herbs. For a 3-liter jar, it is enough to use a few currant leaves, 2-3 bay leaves, 3 cloves of garlic, dill sprigs. You can use a little chili if you like.

Cucumbers are placed tightly on top of the spices and herbs.

After laying, proceed to the preparation of the brine. To do this, dissolve 100 g of kitchen salt in water. Jars of vegetables are poured with the prepared brine, leaving 1-2 cm of empty space on top. The further process of salting for the winter consists in placing cucumbers in a jar under a nylon lid for 5 days.

The next stage of salting is carried out only after the pickles have settled for the winter under a nylon lid, the brine will become transparent, and the sediment will be at the bottom of the jar. The brine from the cans is carefully drained, and the remaining sediment is washed out by filling the cans several times with cold water. Washing is carried out until all the sediment on the bottom of the can disappears.

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 the cucumbers in a saucepan and in practice check if their taste differs in any way from the 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 the spices, pepper and garlic slices 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 beforehand.
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 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 pimply fruits, preferably of the same size, for better salting. When pouring with a cold marinade - the cucumbers will be ready in 3 days, with a hot one - 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. Set the oppression on the workpiece and remove for salting in a cool, dark place.