Crispy pickles in winter are a godsend. Many vitamins are stored in it. It was closed without the addition of vinegar. You open such a jar, in which there is also garlic, dill and other spices, and you get pleasure. Moreover, they are stored, despite the absence of any acids, perfectly - either in the refrigerator, or in the basement, or simply on a shelf in the pantry.

Lightly salted and medium salted cucumbers can be cooked both in summer and in any other season, since they are on sale all year round. Properly cooked, they can form the basis of various dishes - starting with salads, ending.

How to make lightly salted cucumbers quickly and tasty?

If you are fed up with fresh cucumber, lightly salted will be an excellent alternative. It is only important to remember that the fruits must be tight and by no means soft, otherwise such cucumbers will not turn out crispy. Soak a kilogram of cucumbers in cold water. We will wash them, cut the stalks. Let's leave it in the water.

Step 1. Soak the cucumbers in cold water

And we ourselves will deal with pickle and spices. In 3-4 glasses of water we will dissolve 2-1.5 tbsp. salt. Chop greens (including black currant leaves, cherries, horseradish, parsley, celery, dill, etc.), garlic, horseradish, hot pepper to taste and, putting them on the bottom of the bottle, fill it with cucumbers, sprinkle with your favorite spices. Fill with brine and leave to sour for a few days. Then we store it in the refrigerator or basement.

Step 2. Put spices, cucumbers in a jar and cover with dew

There are other recipes for salted cucumbers. So, you can make them with apples (except for herbs, garlic, spices, etc., you can add a couple of green apples cut into 4 parts per kilogram of cucumbers). If you pour all this with hot brine, then the sample can be removed in 10 hours. Cucumbers cooked with lime juice have an original taste (4 pcs. Per 1.5 kg of fruit). This beauty, cooked in brine from 3.5 tbsp. l salt and 1 tsp. sugar per liter of water, can be tasted in half an hour. An excellent recipe for lightly salted cucumbers with the participation of young zucchini - kilogram per kilogram. You can add mint leaves, and hot pepper in a pod to the brine, etc.

Step 3. For the second can, use the recipe with lime juice

We make medium salted cucumbers at home

It's nice to have some pickles for dinner while it's cooking. You need to take cucumbers, cut them into 4 pieces in length. Cut all kinds of greens, add bay leaves, bitter pepper to taste and sprinkle with salt and sugar (the proportion is determined according to your taste preferences). Putting all this in a jar or a plastic bag, mix well, shaking the cucumbers for a longer time. It will be ready in half an hour.

Step 1. Quick recipe - salted in 30 minutes

Medium salted cucumbers can be harvested for the winter and for consumption right there, after a short time. It is important to choose the method of salting. Either it will be done right in the bottle, or in a separate bowl. One way or another, cucumbers salted in this way can be twisted with lids and closed with plastic lids. Add two tablespoons of salt per liter of water. Cucumbers are fermented whole or cut. We shift them with garlic, pepper, spices, herbs, bay leaves, etc. Fill with brine and keep in a warm place for several days. Then you need to put it in a cold place.

Step 2. For medium salting, you should wait a few days

The recipe for crispy pickles for the winter

The pickled cucumber prepared according to this recipe will please everyone. First, everything is simple in terms of cooking. Secondly, in winter, cucumbers will crunch like they have just been removed from the garden.

Ingredients for making canned cucumbers for the winter

• Cucumbers - 4 kg.
• Salt - 1.5 tbsp spoons per liter of water
• Horseradish leaf or root - 3-5 pcs.
• Black currant leaf - 6-10 pcs.
• Cherry leaf - 5-10 pcs.
• Walnut or oak leaf - 10 pcs.
• Dill - bunch
• Celery - 1 pod or half root
• Garlic - 2 heads
• Grape leaf - 20 pcs.
• Chile - 1 pc.

How to salt cucumbers for the winter correctly - a step-by-step salting recipe with a photo

We will wash all products. We choose tight cucumbers with pimples. If they are not only from the garden, then leave them in cold water longer. Leaves and twigs, if large, cut with scissors. But it's better to put everything whole. The horseradish root must be chopped, and the leaves must be chopped smaller. Dill is usually placed directly in bushes, but you can also cut it.

Step 1. Prepare the spices

When the cucumbers are already in the water, we will merge it, rinse the fruits again. We choose a vessel in which the cucumbers will be salted. Put a layer of sliced \u200b\u200bmixture on the bottom and lay out a layer of cucumbers. And so we shift until we put out the fruits and spices. Stir salt with water and pour cucumbers with this. This amount of cucumbers will take about 5 liters of brine. Cover the top with washed grape leaves.

Step 2. Cover the cucumbers with grape leaves on top

It is important to place some kind of weight on top of the vessel. If not, then a three-liter jar full of water, mounted on something flat, will do. In a warm place, salt the cucumbers for 5 days (if it's cool, and 2-3 if it's warm). Don't worry if you see a white coating on the water, it's lactic acid bacteria. Cucumbers can be eaten even after 3 days. But if you want to prepare them for the winter, then salt the brine, rinse all the contents (except greens) and cans with boiling water (sterilize the cans and lids), and then fill them with boiled brine (you can do this twice) and roll up the lids. We keep them upside down under the covers, and then send them to the shelves. It's okay if the brine gets cloudy. Then all this will precipitate. And in winter, delicious crispy pickles await you.

Pickled cucumbers are an irreplaceable component of such favorite dishes as hodgepodge, pickle and others. Therefore, any housewife should prepare several jars of such pickles.

Cucumbers can be picked large and small, but the most delicious in salting are small hard fruits. Salting cucumbers for the winter, as well, is the simplest and most troublesome task.

Mineral water with gas allows the fruit to get a lot of oxygen, which has a beneficial effect on the salting process. The fruits are completely salted, but crispy and tender. The taste of such preparations will not turn out to be pronounced and will appeal to all lovers of pickles. For such a workpiece, you will not need to stand at the stove for hours and cook. Such salting of cucumbers without vinegar for the winter, as well, is suitable for any occasion.

Required Ingredients:

• Cucumbers - 0.5 kilograms;
• Mineral sparkling water - 330 milliliters;
• Garlic - 5 small cloves;
• Salt - a tablespoon without a slide;
• Dill - 1 bunch;
• Black or red currant leaves - 5-7 pieces.

How to salt cucumbers quickly:

1. Rinse the gherkins, cut off the tails on both sides;
2. We clean the garlic and put it in pre-prepared jars, they need to be sterilized in a convenient way;
3. Rinse the greens well and place them on the bottom of the jar for garlic preparation;
4. Now you can put cucumbers in jars, pour salt on top;
5. The jar must be filled with carbonated water, covered with gauze and left to infuse for 8-9 hours, it is best to make a preparation in the evening and leave to infuse overnight, and continue cooking in the morning;
6. After that, you can close the jars with tight plastic lids and store them in a cool place or refrigerator.

How to salt cucumbers with a simple ambassador

The ingredients for this recipe are designed to pickle one three-liter jar of cucumbers. If you need to prepare several cans, then the ingredients should be increased accordingly. This recipe is classic and proven by more than one housewife, cucumbers are tasty and moderately salty, like.

Required Ingredients:

• Small cucumbers - 1.5-2 kg.;
• Leaves of any currant - 5 pieces;
• Cherry leaves - 5 pieces;
• Horseradish leaves - 2 large leaves;
• Fresh garlic - 3-5 cloves;
• Fresh dill - 1 bunch;
• Water - 1 liter;
• Rock salt - about 2 tbsp. heaped spoons;
• Sugar - 1-2 tbsp. spoons.

How to salt cucumbers - recipe:

1. Wash the cucumbers, cut the tails and soak in boiled cold water for about 3-4 hours;
2. Containers for blanks must be sterilized so that vegetables do not deteriorate during storage, this is easiest to do with steam or an oven;
3. The lids are also sterilized by immersing them in boiling water and holding them there for about 10 minutes;
4. Sort the greens, rinse;
5. All the greens must be laid on the bottom of the jar, but horseradish leaves must be left;
6. Put cucumbers in a container and pour brine on top, for it you need to mix cold water, salt and sugar;
7. Horseradish leaves should be placed on top of the cucumbers and rolled up with sterilized lids;
8. The fruits will gain flavor and salt in about 1 month.

How to salt cucumbers for the winter

You can add various seasonings and herbs to these cucumbers, it depends on your taste. But the most suitable ingredients are peppercorns, laurel, horseradish leaves, garlic, dill. It is these seasonings that are usually added to salted vegetables. The most elementary and convenient recipe is pickling cucumbers in jars.

Required Ingredients:

• Fresh small cucumbers - about 1 kilogram;
• Rock salt - 3 tbsp spoons;
• Black pepper - 5 peas;
• Laurel - 2 leaves;
• Currant leaves - 3 pieces;
• Garlic cloves - 5 pieces;
• Fresh dill - 1 bunch;
• Tarhun - 1 bunch;
• Large horseradish leaves - 1/3 leaf.

How to salt cucumbers - recipe:

1. Cucumbers need to choose certain varieties intended for pickling, other varieties are not suitable for long-term storage, wash the fruits, put them in cold water, leave to infuse in it for at least three hours, but it is better to increase the time to 5-8 hours, so the fruits they are fed with enough water and will not take a lot of brine from the jar;
2. It is necessary to put herbs and spices in prepared jars;
3. Now you can prepare a salting solution, dissolve salt in water;
4. Fill the jars completely with brine and close with tight plastic lids, before closing the jar, hold the lid in boiling water for a few seconds.

How to deliciously salt cucumbers with a spice

For the festive table, you can prepare a large number of blanks in advance that will serve as snacks. Therefore, spicy cucumbers must be cooked. They can be served with a variety of hot dishes and side dishes, and can also be used as a snack. The pungency gives them an unusual taste and richness. In addition, in this recipe, not only small fruits are useful, but also large enough, they will subsequently be cut into convenient pieces.

Required Ingredients:

• Cucumbers - 1 kilogram;
• Black currant leaves - 10 pieces;
• Parsley - 10 branches;
• Dill - 30 grams;
• Red hot pepper - 1 small pod;
• Pepper peas - 3 pieces;
• Garlic - 1 large head;
• Rock salt - three tablespoons;
• Water - 1000 milliliters.

How to pickle cucumbers for the winter:

1. For this recipe, it is best to take a large enamel pan and salt the vegetables in it, put a small part of the seasonings on the bottom of the container;
2. Wash cucumbers, cut tails and cut into small wedges;
3. Peel the garlic, chop finely, grate or pass through a garlic press;
4. Mix the chopped fruits with the remaining herbs and seasonings, put in a saucepan;
5. In the meantime, you can boil the brine, it is boiled from water with the addition of salt;
6. When the brine is ready, they need to pour the fruits into pans, the liquid should completely hide the pulp;
7. Put a large dish on the pulp and set oppression on it;
8. The pulp should be left in the room for 10-15 days, it is advisable to cover the pan with gauze or a thin cloth;
9. After the end of this time, you can transfer the fruits to sterilized jars, fill with brine and close with lids;
10. The finished workpieces are left a little at room temperature and only then they are removed for long-term storage.

How to salt cucumbers in jars

Not so long ago, housewives salted vegetables in barrels, other containers were not very common. But now more and more housewives prefer glass jars, and it is a wooden barrel that helps to get the most delicious cucumbers. In addition, in such a container, you can salt a large amount of vegetables at a time. Well, if that amount of vegetables is not needed, you can simply prepare only a small part of them.

Required Ingredients:

• Cucumbers - 100 kilograms;
• Fresh garlic - 300 grams;
• Umbrellas and dill seeds - 3 kilograms;
• Fresh horseradish root - 0.5 kilograms;
• Black currant leaves - 1 kg.;
• Coarse rock salt - 800-1000 grams.

How to salt cucumbers for the winter in jars:

1. Rinse the cucumbers, remove the tails, but leave the stalks;
2. Wash, peel, prepare all spices and herbs, prepare for use, chop the garlic a little, or leave it in whole slices;
3. Spread 1/3 of all prepared spices at the bottom of the container;
4. Then distribute the fruits on the spices, it is important that there is not a large distance between the fruits, so they are rammed a little;
5. Then 1/3 of the total mass of spices is again laid out;
6. Then the fruits are laid down again;
7. Cover everything from above with the rest of the spices;
8. It is necessary to prepare a saline solution from water and salt, for this they take cold water and pour it into a container with pulp;
9. Put a large plate or a special wooden circle on all this, and put heavy oppression on top;
10. After a while, the fruits will be saturated with saline and salted.

Pickled cucumbers with apples

Cucumbers in blanks can be combined with other vegetables, even fruits. For example, a small amount of apples can be added to pickles. In this case, the apples will also be salted and turn out to be a very tasty snack. With such fruits, you can cook a wide variety of dishes or just enjoy yourself in the winter.

Required Ingredients:

• Cucumbers - 1 kilogram;
• Sour green apples - 0.5 kilograms;
• Lemongrass leaves - 8-10 pieces;
• Salt - 50 grams;
• Granulated sugar - 50 grams;
• Water is about 1 liter.

How to pickle cucumbers quickly:

1. It is enough to just wash the cucumbers, you can cut off the stalks, but this is not at all necessary;
2. Wash the apples, cut into slices, remove the core, if the capacity allows, then you can leave the apples whole, they will also be salted;
3. Lemongrass leaves need to be washed well, you do not need to cut the leaves, they will be used whole;
4. First, you need to cook the brine from water, sugar and salt;
5. In the meantime, the saline solution is boiling, you can start laying out the fruits in jars, do not forget, add lemongrass leaves to them;
6. When everything is laid out, it is necessary to fill them with brine, cover with lids and leave for about 5 minutes;
7. Then pour the brine from the cans back into the pan, put on the stove and boil;
8. Pour the solution into the jars again and leave for 5 minutes;
9. Only then can you close the blanks with lids and roll them up;
10. Such a blank should be stored in a cool, and preferably dark place, only in this case, the hostess can be sure that the twist will be stored for a long time.

When preparing, you can use various spices, and you can store them in different containers, but this will not greatly affect the final result if a decent recipe was initially chosen. It must use the correct ingredients and the ratio must be calculated correctly.

Harvesting cucumbers for the winter is a very delicate topic. Any recipe and recommendation on this matter will immediately find their opponents and defenders. On the other hand, this is good: from the many tips and recipes, you can choose the most suitable one and enjoy cucumbers all winter, delighting your family and guests. Well, we will now voice the basic postulates of the correct harvesting of cucumbers.

The right cucumbers

Someone else will probably remember the shelves of Soviet stores lined with three-liter jars of pickles. The cucumbers in them were so large that they were salted in pieces. But today we all know perfectly well that salt should not be yellowed giants of half a meter in length, but only tender, small cucumbers. The variety is also important: smooth salad cucumbers tolerate salting worse, so give preference to their pimply, a little prickly brothers.

For blanks, cucumbers no more than 15 cm long, just picked from the garden, are ideal. If you bought cucumbers on the market, soak them in a saucepan with cold water: they will gain the elasticity that was lost, and at the same time get rid of excess nitrates (you do not know in what conditions these cucumbers grew). And pick cucumbers of approximately the same size for pickling. Such cucumbers will be salted evenly, and will look much nicer in the jar.

Cucumbers for harvesting must be beautiful. All crooked, yellowed for the time being, with defects in the skin of cucumbers, discard without regret. And be sure to make sure that the cucumbers are not bitter, otherwise you will be very disappointed.

Correct pickle

When salting, a lot depends on the brine. It is worth making it a little more concentrated, and the cucumbers will become too salty. If you save on salt, the jar can explode, and the cucumbers will turn sour.

Take only coarse rock salt for pickling cucumbers. Neither iodized nor finely ground "Extra" salt is suitable for salting. For cucumbers that are supposed to be stored in a cold cellar, the pickle recipe is slightly different from the pickle recipe, which is poured into cucumbers intended for storage in an apartment.

Many people believe that the more garlic, pepper, dill, horseradish, cherry leaves and oak bark are put in the brine, the better. To be honest, this is far from the case. All additives increase the risk of fermented pickles and, as a result, rotten cucumbers and exploded cans. Garlic should be added especially carefully. Put it in minimal quantities, if you really can't imagine a pickle without garlic. And be sure to thoroughly wash both the cucumbers and whatever you plan to put in the jars along with them.

Procedure

So, cucumbers, dill, horseradish and other ingredients are well washed, jars, lids and a seaming machine are prepared, there is a small saucepan for sterilizing the lids and rubber bands for them, and a large saucepan for brine, as well as a kettle with boiling water (or microwave) for sterilizing cans. A few aspirin tablets will not hurt - only Russian, not flavored and effervescent, but very simple. For those intimidated by the horror stories of canned aspirin being converted to "phenolic compounds", it will be interesting to know that aspirin itself is a phenolic compound. And, nevertheless, it is widely used for the prevention of cancer, cardiovascular diseases, thrombosis, atherosclerosis and as an effective antipyretic agent. But if you have a bias against aspirin, an allergy to acetylsalicylic acid, gastritis, an ulcer or problems with the pancreas, then you can safely replace it with vinegar.

Cucumbers are laid out in sterilized jars along with horseradish leaves, cherries, black currants, several peppercorns, dill umbrellas and (if any) a piece of oak bark. Garlic is added if desired, but in very moderation. Do not stuff the cucumbers too tightly: the brine should wash them from all sides. Aspirin is added to the jar: 1 tablet per liter jar, 2 - per 2 liter jar, etc., and everything is poured with boiling brine. The brine for this method of salting is not very concentrated: take a spoonful of salt without a slide for a liter of water. Lids with rubber bands are boiled for about ten minutes, after which they are taken out with tweezers, the cans are "rolled up" and wrapped in a blanket. In the blanket, turned upside down, the banks should stand until the next morning. If nothing has leaked and the cucumbers look smart green - everything is in order, you can take the jars to the cellar. This method is the simplest: cucumbers are poured only once, they stand perfectly in a cold cellar all winter and are crispy and very tasty.

If there is no cellar, and the cucumbers are supposed to be stored at home, the brine is made more concentrated: 1.5-2 tablespoons of salt per liter of water. At the same time, simple steep boiling water is poured into jars filled with cucumbers and other ingredients for 15 minutes, and only after that the brine is added. Sugar (2 tablespoons per liter) and vinegar (on a three-liter jar already filled with brine, add a teaspoon of essence to such a brine). But this already turns out to be rather not a brine, but a marinade. In addition, the taste of cucumbers in vinegar is completely different, and many do not like it too much.

Each housewife has her own method of harvesting cucumbers, and the standard recipe for crispy pickled cucumbers has not yet been registered. Perhaps you know him? Then share!

There are many recipes for cooking cucumbers for the winter, but I want to choose the simplest, the fastest from them, especially if we have a lot of cucumbers, and all of them need to be processed, preserved. According to this recipe, pickling cucumbers for the winter is as easy as shelling pears. We will not need to pour boiling water over the fruits and sterilize them, as in. There is only one prerequisite: our jars must be stored in the cellar or in the refrigerator.

I remember that it was this recipe for cooking cucumbers without sterilization that I mastered as a child, when I really wanted to help my mother in conservation. And now my granddaughter is helping me. She is only three years old, but she remembered how many leaves to put in a jar and she enjoys spending time with me in the kitchen. In general, as I said, pickling cucumbers for the winter is as easy as shelling pears!

Before cooking, we let the cucumbers stand in cold water for 3-4 hours, especially if they were harvested in advance. This will give them freshness, and when finished, the fruits will turn out to be crispy.

Put peppercorns, allspice, bay leaf and garlic in cleanly washed and sterilized jars. If the garlic cloves are large, you can cut them.

We put cucumbers in a jar, trying to make the most of the space. We put large cucumbers down, and those that are smaller - up. In the free space we lay the leaves of currant, cherry, horseradish. You can put dill inflorescences on top.

Thus, we fill in all the banks.

Let's prepare the brine. We need 1 tablespoon of rock salt for a liter jar. Let's dissolve salt in water, boil and cool. It is good to use spring or well water, you do not need to boil it.

Pour the brine into a jar.

Let's calculate the required amount of water and salt for all the jars. Let's fill.

That's all. We close the jars with lids and immediately put them in the refrigerator. Easy peasy! The pickling of cucumbers for the winter is complete.

The cucumbers will be salted in about a month. Enjoy your meal!

Who does not like to feast on salty crunchy cucumbers! If you follow some simple salting rules, even the most common recipe for cooking cucumbers will 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 should be performed regardless of the method of salting.

When salting, follow the general rules:

1. It is recommended to pickle cucumbers 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 the characteristic crunch.
2. It is better to salt fruits of different sizes separately so that the marinade evenly saturates each vegetable.
3. Preparing brine requires specially prepared water. It should be filtered, and ideally from a well or source.
4. In order for the cucumbers to crunch pleasantly, 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 baking soda gruel and steam;
• rinse the barrel thoroughly until the water is clear of sawdust and the characteristic odor disappears. Next, it must be filled with water and kept for several days in order for it to dry out, and small cracks and gaps disappear. We wash with a solution of soda - 1 teaspoon for 2 liters. water;

Attention:barrel preparation should be started a few weeks before harvest.

• it is better to use an enamelled bucket or pan. They are pre-washed with hot water with baking soda, which must be poured onto a damp sponge and rubbed against the inner walls of the container and the lid.

1. Leaves of fruit trees and shrubs, for example, cherry and currant, should be added to the usual spices. Oak leaves are indispensable in the preparation of cucumbers, which give a tart taste and aroma.
2. Spices should be distributed evenly over the entire container area. To do this, the recommended amount of seasonings should be roughly divided into 3 equal servings. 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. This could be a refrigerator or basement.

Cold ways of pickling cucumbers

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

1 way

Ingredients:

Cucumbers are selected for the container capacity, provided they fit snugly together.

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;
• mustard powder - 1 tsp.

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

Cooking process:

1. Divide the spices into 3 equal parts. We put one part on the bottom of the can.
2. We spread the cucumbers vertically so that they are located tightly to each other.
3. After filling the jar to the middle, lay out the second part of the spices.
4. Putting all the fruits tightly to the top, add 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. Then we drain the brine, boil it and cool it.
7. Pour the resulting solution back into the jar and close it with a nylon lid.

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

2 way

The simplest and easiest cooking method, the only drawback of such cucumbers is their short shelf life. This method is not suitable for harvesting cucumbers for the winter - after such salting, cucumbers 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. We wash the cucumbers in cold water and cut off the ends on both sides.
2. Put the prepared cucumbers in a tight bag, sprinkle with salt and mix thoroughly.
3. We cut each clove of garlic in half and crush it with a special crusher or the surface of a knife.
4. We send garlic, chopped dill and pepper to cucumbers and mix.
5. We keep 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. In today's world, this salting method is not for the lazy. Minus - a lot of fruits for pickling.