Pickling cucumbers. What is the secret of delicious pickles

29.07.2019 Salads

Maria Soboleva

How to salt cucumbers? Delicious recipes

Almost every experienced housewife knows how to pickle cucumbers. But they all have their own little secrets and proprietary recipes. What gives the cucumbers their special taste, piquancy and crunch?

Cucumber secrets

It is best to salt small young cucumbers. But if the vegetables are different in size, then first we put the larger ones in the jar, you can vertically, and on top those that are smaller.

We put cucumbers tightly to each other, we usually fall asleep spices on the bottom, many housewives like to put them between layers of cucumbers.

Cover the brine in a jar with horseradish and currant leaves.

What spices are better for taking? The classics of the genre are currant leaves, horseradish, peppercorns and dill umbrellas.

And you can add all sorts of things at your discretion: oak leaves, cherries, mustard seeds, cloves, horseradish root, currant or grape berries, garlic, caraway seeds, coriander, mint, basil, parsley, celery.

But it is better to heed the advice of experienced housewives: too many of any seasonings and spices are not always beneficial. This can ferment the brine and the cans explode.

For pickling, there is nothing better than coarse rock salt, from iodized and fine (extra) cucumbers become soft, and cans can explode.

Traditionally, for 1 liter of water, you need to take 50 (60) g of salt - this is approximately 2-2.5 tablespoons.

You can pickle cucumbers in hot and cold brine.

It is important what kind of water you take - spring, well or bottled water will noticeably improve the taste of your home preservation.

Before pickling the cucumbers, they need to be soaked, usually for 4-6 hours. At the same time, do not forget to change the water every hour.

Vegetables that have absorbed fresh cool water will be firm, and after salting they will be crispy.

In addition, the cucumbers that have stood in the liquid will not absorb the brine too much, which will allow them to be stored longer.

Do I need to trim cucumber tails? Not necessarily, it just will speed up the salting process.

A small pinch of mustard seeds will help keep the jars from exploding. For the same purpose, add 1 tablespoon of vodka or alcohol, an aspirin tablet to the brine.

And so that mold does not form in the jar, put 2-3 thin slices of horseradish root under the lid.

Before salting the cucumbers, prepare the jars: soak them in a soda solution, wash them with hot water and soap, rinse and sprinkle with boiling water.

Then we dry it, it’s a good idea to sterilize it by calcining it in an oven preheated to 110 degrees.

How to salt cucumbers - delicious recipes

Recipe number 1. Cucumbers with barrel flavor

We will need:

2 kg of cucumbers;
6 cloves of garlic;
8 peppercorns;
2 horseradish leaves;
5 leaves of cherry and black currant;
3 umbrellas of dill and some greens;
3 tablespoons of salt.

Sequencing:

place the washed cucumbers in a container and fill them with cold water for several hours;

prepare greens - coarsely chop the dill and leaves of cherries, currants and horseradish;

add to them cloves of garlic, cut in half, mix;

pour a third of the seasonings on the bottom of the jar;

lay the cucumbers vertically, then horizontally;

pour the remaining spices and herbs in the middle of the jar and on top;

dissolve salt in 1 liter of 300 ml of chilled water;

pour the saline solution into a jar, cover with gauze and leave for 2 days at room temperature;

drain the brine, boil it, cool it and pour it back into the cucumbers;

close the jar with a hot capron lid and store in a cool place.

Recipe No. 2. Long-lasting cucumbers in cold brine

For pickling in a 3-liter jar, take about 2 kg of cucumbers.

Spices and condiments:

salt - 3 tablespoons;
bay leaf - 2 pcs.;
black peppercorns - 5 pcs.;
currant leaves - 3 pcs.;
garlic - 5 cloves;
horseradish - 1/3 of the sheet;
dill - 2 stems and 2 umbrellas.

Soak the cucumbers for 4-5 hours before salting.

Put spices in a jar, then put cucumbers in rows.

To determine the exact amount of brine, pour cold water up to the rim of the jar, drain it and stir the salt in it.

Gently pour the brine over the cucumbers to avoid salt sediment.

Hold the nylon lid in boiling water for 15 seconds and cover the jar with it.

Place the pickles to ferment in a cool dark place.

Cucumbers will be ready in 2 months, if you want to try lightly salted cucumbers, 4-5 days will be enough.

The brine may become cloudy, do not worry - this will not spoil the taste of the cucumbers.

If you do not have a basement or cellar, store the canned food in the refrigerator, in which case it is more convenient to salt cucumbers in liter jars.

The main thing is, when preparing pickles, observe the proportions: take 1 tablespoon of salt per liter jar, 2 tablespoons per 2 liter container.

Cucumbers can be salted in the most unusual ways, sometimes very original.

Recipe number 3. Frozen pickles

Let's take:

1 kg of cucumbers;

3 heads of onions;
1 piece of bell pepper (green);
3 tablespoons of salt;
1 cup of sugar;
1 cup wine vinegar (white)
1 tablespoon of celery seeds.

How we cook:

We wash cucumbers, cut into circles, put in a plastic conveyor;

Add thinly chopped onions, chopped Bulgarian pepper and 2 tablespoons of salt there;

pour crushed ice into a container, mix, put in the refrigerator for 8 hours;

wash vegetables with running water and dry;

prepare the filling: mix the rest of the salt (1 tablespoon), sugar, vinegar, celery seeds;

bring the mixture to a boil, cook for 1 minute;

pour vegetables, cool, close the container with a lid and put in the freezer;

cucumbers will be ready in a month and a half, before serving they need to be defrosted for at least 3 hours at room temperature.

Recipe number 4. Quick pickles

To prepare them you need only 8 hours, the taste will be slightly salty, the crunch is like fresh cucumbers. We select small vegetables and start salting.

Ingredients per liter jar:

500 g of cucumbers;
330 ml of sparkling mineral water;
1 tablespoon salt
1 bunch of fresh dill;
5 cloves of garlic;
5 currant leaves.

Cooking steps:

We wash the cucumbers with running water, cut off the tails;

Put garlic, dill and currant leaves (whole) at the bottom of the jar;

Put the cucumbers tightly, add salt;

Pour mineral water into a jar and leave for 8 hours at room temperature.

Store in the refrigerator.

Although it is unlikely that such a yummy will stay with you for a long time.

You can salt cucumbers in different ways, using the traditional advice of our grandmothers, adding something of your own, or even experimenting with unusual recipes.

The main thing is to do it with heart and pleasure, in order to please loved ones with crispy yummy.

Take it for yourself, tell your friends!

How to pickle cucumbers for the winter in jars

Pickled cucumbers, and with potatoes, and with lard - what could be tastier than this food, familiar from childhood? Recipes for pickling vegetables are passed down from generation to generation - from mother to daughter. But even the most delicious dishes periodically become boring, and therefore housewives are always not averse to learning new ways to pickle cucumbers in jars for the winter.

How to choose cucumbers for pickling?

Not every cucumber will be salted. If you don't want to end up with a tasteless, watery vegetable, follow our recommendations for cucumbers.

1. Pay attention to the variety: "Nezhinsky", "Favorite", "Competitor", "Voronezh", "Nezhinka", "Zasolochny", "Lilliput", "Parisian gherkin", "German", "Courage" are perfect. Long greenhouse cucumbers and salad varieties are not suitable for salting: the taste is not the same, and the density of the pulp is not suitable.

2. Consider the size: it is better to salt small cucumbers, the length of which is 5-12 cm. Try to put cucumbers of the same size in jars, then they will be salted evenly.

3. Select unripe green vegetables, without yellowness, otherwise, pickling them, you get watery shriveled cucumbers with lots of large seeds instead of pulp.

4. Cucumbers with black pimples and thick peel are good in salting, you can determine the degree of density of which by trying to push it with your fingernail. When it comes out with difficulty, feel free to buy such cucumbers for pickling.

5. The fresher the cucumbers, the more elastic they come out after pickling.

6. Taste the cucumbers: you should not take bitter vegetables, since the bitterness does not go away from them even after salting. Some housewives assure: you can get rid of it by soaking cucumbers in water for 5-6 hours. But we do not advise taking risks: what if this technique does not work?

Pickling cucumbers: secrets

Experienced housewives own little tricks that allow you to pickle cucumbers for the winter in jars for a long time. Now you will know the secrets of proper conservation.

According to observations, cucumbers will turn out delicious if they are poured with brine 5 days before the new moon.

You can prevent excess fermentation by putting a teaspoon of mustard in a jar. It will also add spice to the cucumbers.

To prevent jars of pickles from exploding, add 2 tablespoons of vodka or 1 tablespoon of alcohol to the brine.

Calculate the amount of salt in the brine based on the temperature of the room in which you plan to store the preservation. If the temperature is 4 ° C, put 60 g of salt per liter of water, for storage at 14 ° C - 10 g more.

For more helpful tips on salting, see.

Pickling recipes

There are many ways to pickle cucumbers for the winter in jars, but we have chosen the most delicious.

Pickled cucumbers in a jar kept at room temperature

A set of products per liter can:

dill - 1 small umbrella;

horseradish - 1 medium sheet;

garlic - 5-6 cloves;

hot pepper - 3 rings;

bell pepper - 2 rings;

currant leaves - 2 pcs.;

coarse salt (not iodized!) - 20 g;

acetylsalicylic acid (aspirin) - 1.5 tablets, powdered;

cucumbers (how much will fit in a jar).

Conservation process

1. We wash the cucumbers well, put them in a large container and fill them with cold water, leaving them for 5-6 hours. During this time, they will be saturated with liquid, and air will come out of them.

2.With the help of soda, we thoroughly wash the cans, and then dry them. We sterilize the lids in boiling water. We wash and cut the rest of the vegetables and herbs.

3. After waiting for the allotted time, remove the cucumbers from the water and put them in a jar, on the bottom of which we first put horseradish, dill and currants. Having packed the cucumbers tightly, add garlic and pepper last.

4. After bringing the water to a boil, pour the vegetables with it, cover it with a loose lid and let it cool to a temperature that will allow you to take the jar in your hands without scalding.

5. Drain the water from the jar into an enamel pan, add 100 ml of boiled water there and bring it to a boil again. Meanwhile, pour salt and chopped acetylsalicylic acid into the jar.

6. Pour boiling water into the jar to the very top and tighten the lid tightly.

7. Turn the jar upside down and check if we have closed it tightly (air bubbles should not burst from under the lid into the brine). We put the jar upside down on a dry cloth and cover with a towel on top.

8. After a day, we transfer the chilled cucumbers to the storage area.

Homemade pickles recipe

Required products (for a 3 liter jar):

cucumbers - about 1.5-1.8 kg;

table salt (not iodized) - 50 g;

peppercorns - 5 pcs.;

dill - 1 large or 2 small umbrellas (no umbrellas, take twigs);

garlic - 4 cloves;

horseradish - 1 sheet;

bay leaf - 3 pcs.;

cherry leaves - 2 pcs.

Salting sequence

1. Wash vegetables and herbs under running water. Cut the garlic cloves into slices.

2. Boil the lids for 3-5 minutes. At the same time, dissolve salt in another saucepan in 1 liter of cold water.

3. Put cucumbers, herbs and other vegetables in a jar, alternating cucumbers and spices.

4. Fill with the resulting salty solution (you can bring it to a boil, but it will not explode even with cold storage), cover with lids (without twisting them) and leave to ferment for a week.

5. After 7 days, top up with brine and roll up the lids. The cucumbers are ready.

If you are not enthusiastic about pickling cucumbers in jars for the winter, perhaps you would like pickling them better?

Take it for yourself, tell your friends!

How to salt cucumbers for the winter in jars of vinegar for 1 liter jar?

For pickling cucumbers according to this recipe, you need to take:

Cucumbers - 600 g
Pepper peas - 5 pcs.
Bay leaf - 2 pcs.
Garlic - 2 cloves
Vinegar 9% - 3 tbsp l.
Water - 1 l
Sugar - 4 tbsp. l.
Salt - 2 tbsp l.
Dill, currant leaves, cloves

We start by preparing all the ingredients, laying them out. Soak cucumbers in cold water for 2 hours.

Now we are preparing the spices. We clean the garlic, wash the greens, and then put it all on the bottom of the jar.

Now we take the cucumbers and put them tightly in the jar. Now we boil water and pour cucumbers with it. We keep them in boiling water for 10 minutes, drain the water, boil again, fill in and keep it in the same way for 10 minutes.

After that, pour the water into a saucepan, add salt, sugar and boil. As soon as the brine boils, pour it into jars. Add vinegar and roll up the jars with lids. After that, turn them upside down, cover with a towel and set to cool.

As soon as the cans are cool, we put them away for storage.

Salt cucumbers in a cold way

Cold pickling of cucumbers is good, first of all, for those who take up such a business for the first time. Here you can not roll up the cans, but close them with plastic lids.

cucumbers - 2 kg
garlic - 6 cloves
cold water - 1.5 liters
salt - 3 tbsp. l.
granulated sugar - 1 tbsp. l.
horseradish leaves - 2 pcs.
dill

We start by soaking the cucumbers in cold water for two hours. At this time, we prepare the brine. Put salt and sugar in the water, boil and set to cool.

My greens, we cut them coarsely. We clean the garlic and put it all on the bottom of the jar

Now we put cucumbers in jars and fill with cold brine.

We close the jars with lids and put them in the refrigerator. After 12 hours, the cucumbers will become lightly salted, and then salted.

Pickling cucumbers with citric acid in a 3 liter jar

for a 3-liter jar we need:

cucumbers - 2 kg
horseradish leaf - 1 piece
garlic - 4 cloves
bay leaf - 2 pcs
dill

brine for 1.5 liters of water:

salt - 1.5 tbsp. l.
sugar - 1.5 tbsp. l.
citric acid - 1.5 tsp.

Wash the cucumbers well and cut off the ends on both sides. Put herbs, garlic, spices in a jar and put cucumbers tightly. Fill with bottled water and leave for 15 minutes. Then we drain.

Prepare the marinade: add all the necessary ingredients to the water and boil. Then pour the hot brine into the jar and roll up the lid. Turn the jars over and leave to cool. After everything has cooled down, we put it away for storage.

Salt cucumbers in our own juice

Cucumbers for my pickling, dry, peel the garlic. We select large cucumbers and three of them on a grater.

We take the jar and put the spices on the bottom. Dill, garlic, pour a tablespoon of salt and add some grated cucumbers.

Add another layer of cucumbers, then grated again, again a layer of cucumbers and grated again - and so on to the very top.

Put grated cucumbers, a spoonful of salt, a clove of garlic on the very top and cover with a horseradish leaf.

We close the jar with a plastic lid and put it in the refrigerator.

How to salt cucumbers with a simple salting (common recipe)

This is a simple pickling recipe for beginners.

Let's take the following ingredients:

Cucumbers - 1.5 Kilograms
Pepper peas - 4 pcs.
Garlic - 3 cloves
Horseradish leaves - 2-3 pcs.
Dill
Salt - 150 Grams

We prepare everything you need for salting. Wash the cucumbers and cut off the ends on both sides.

We take a three-liter jar and put horseradish leaves on the bottom, you can put currants. Then put dill, garlic and cucumbers tightly.

Pour a glass of salt on top and fill it with cold water. Close with a plastic lid and leave for a couple of days.

After this time, pour the brine into a saucepan, boil and pour back hot. We roll up the lid and remove to cool.

Everything, our pickles are ready.

More recipes:

Last time we clarified that pickling cucumbers and pickling - different recipes, so different tastes and ease of cooking also differ. And today we will talk exactly about what is pickling cucumbers for the winter, more precisely, we will describe one very simple recipe that we ourselves use.

Pickling cucumbers for the winter

pickles in a jar

This recipe was shared with us by my grandfather, who always pickles these cucumbers in barrels. Maybe that's why he always has them so crispy, tasty, not oversalted, and brine is something. Of course, we ourselves do not salt in barrels, but we were able to transfer this recipe to smaller volumes - cans. And of various sizes, here everyone decides for himself.

Generally, myself the salting process is very similar to the fermentation of cabbage... At first I did not even understand, they say, why ferment the cucumbers, we salt them. But everything turned out to be fine, and it should be. The advantages of our recipe are as follows (of course not our recipe, many people use it, but not all 🙂):

Salting is carried out in ordinary cold water. No need to boil water, no need to cook brine and so on.
Everything is done quickly and very simply.
You do not need to steam or boil cans.
Such cucumbers are stored for a long time.
You can't oversalt cucumbers with this recipe.

And a few more advantages, which we will discuss below.

I want to say right away that the amount of ingredients we always make by eye, and never tried to measure it. Let's say there is never too much greenery, but here too, see for yourself, we salt the cucumbers and not the greens.

For salting, we need:

Cucumbers;
Hot pepper (mostly green, who love it more sharply, that red);
Garlic;
Horseradish leaves, can be with roots;
Dill with umbrellas;
Celery;
Currant leaves (for an amateur, it is possible without currants);
Salt.

Pickling cucumbers for the winter starts with washing the cucumbers themselves... If you buy cucumbers, even if your own, but picked a couple of days ago, then the cucumbers needs to be soaked in water, about 3-4 hours enough. After that we we select cucumbers by size... We roll the smallest ones in 0.5 and 1 liter. We roll up large ones in 3 liter jars. It is very convenient and depending on what you are setting the table and how many guests there will be, we take out these or those jars.

You should not make preparations for the winter according to one recipe. It is better to make several jars according to different recipes.

You also need to dissolve the salt in advance. Need to for 10 liters of water (simple tap), dissolve 1 kg of salt... It is convenient to do this in a bucket, then pour the ladles. But the salt must be well dissolved in water. The salt itself should be coarse and not iodized. Only after that we proceed to the next steps.

While the salt dissolves, we chop all the greens, garlic, pepper, for ease of dosage. While we are chopping the greens, do not forget to stir the salt so that it dissolves well.

chop all the herbs and ingredients

Now preparing banks... We will wash them well, but there is no need to boil or steam them.

We begin the process of placing cucumbers in jars.

Now we just take a little, there put a pinch in a jar of pepper, horseradish leaves, a little root of it, dill, and one clove of garlic, celery. If you use currants, then 1 leaf.

puts a small handful of all the ingredients

Now put the cucumbers on top, the denser the better. Top, sprinkle with garlic, dill, horseradish, celery a little bit... And so we put all the jars.

put cucumbers and more greens on top

Now pour our salty water to the very neck and cover with a temporary lid. We use conventional plastic covers. And we remove the jars to any place, but not in the sun, in a dark place where cucumbers will wander for 3-4 days.

We put a rag under the cucumbers, or if there are not many cans, then plates. Because we have banks will wander, water will flow out and gases will come out. By the way, in a warm place, jars begin to ferment faster, in a cool place more slowly. So somewhere 3 days are needed, somewhere 4 days for fermentation. And do not be alarmed, the brine will become cloudy, the covers may fly off, all this is normal. But this is not all the pickling of cucumbers for the winter, let's move on.

the cucumbers are roaming and the pickle has darkened, this is normal

Now, 3-4 days have passed, you need to roll up the banks for the winter. This is done as usual with metal lids using a rolling machine.

But first, need to drain the brine... We just take it, pour it into the sink and then we wash... We open the tap, pour clean water, drain. Then pour again and pour again. We do this 5 times, maybe more. Sometimes a white bloom remains on the cucumbers after fermentation, you need to try to rinse it. Wherein no need to remove anything from the can.

We wash the cucumbers

Pour water straight into the jar, then drain it several times. You can pour, close the neck with your hand and shake, then drain. We also notice that cucumbers sagged a little... Then just take one jar and leave it open to take cucumbers and add to those jars that you can add cucumbers.

Once washed, pour the same water from the tap, cold, to the very neck, so that the water pours out straight, and roll it up with a machine. You don't need to boil or heat the lid either, just enough to keep it clean.

now roll up the jars

After washing, the brine will always be clean and the cucumbers will not be oversalted, the recipe will just lick your fingers.

So the pickling of cucumbers for the winter is over, now you can put the jars in a cool place for the whole winter. But the first time it is worth watching the jars, since some lids may swell... If they are swollen, it's okay. Remove the lid, add water and roll it up again.

That's all for us, everyone bye, stay with us, share your recipes, bye everyone.

How to salt cucumbers for the winter in jars a simple recipe updated: September 11, 2017 by: Pavel Subbotin

Pickles for the winter almost every housewife cooks. However, she often does not turn out the way she would like. What is the reason, and how to fix it - we will tell you in our article. After reading it, you will prepare only the best winter blanks.

Choosing the right cucumbers.

Cucumbers should be small enough to fit well in the jar. In addition, small-sized young cucumbers have a sweetish, good taste. There are no voids inside, so they crunch perfectly. The skin should have black thorns, pimples. If the fruit has smooth skin and white thorns, leave them for salads. The fruit of the cucumber should be firm and not bitter to the touch. To do this, just chew on the darkest part to test it.

High-quality water will help to achieve an excellent taste of cucumbers. If you harvest fruits in spring and "city" water according to the same recipe, you will get two completely different tastes. That is why take clean water from the well. If this water is not available to you, use good bottled water. As a last resort, you can filter, boil tap water, and infuse it with honey or silver. This will significantly improve its taste.

Should you soak cucumbers?

Be sure to do this! Soak cucumber fruits for two to three hours, or better for half a day. In this case, the cucumbers will become firm and elastic.

Spices.

Each housewife uses her own recipe. Someone more like allspice, someone mustard seeds, someone cloves. For a classic set, the following spices are suitable: peppercorns, dill umbrellas, horseradish leaves, currant leaves. In addition, you can add basil, coriander, cumin, lovage, tarragon, mint, celery, horseradish root, mustard, garlic, currant berries, cherry and oak leaves. Leaves can be used whole or coarsely chopped. They are laid out on the bottom, and cucumbers are placed on top and covered with lids. In this form, leave them to soak for two hours.

Dishes.

Before laying cucumbers, soak glass jars in a soda solution, wash thoroughly with soap and water, rinse and pour over boiling water, dry. For sterilization, you can also heat the container in the oven at 110 degrees. The lids only need to be sterilized in boiling water.

Be sure to prepare and.

Rock salt is excellent for pickling cucumbers, which gives a full, rich taste. Using a different salt can cause the workpieces to explode. Another danger that can come with the addition of soft salt is that the fruits can become soft. For one liter of water, you will need about 50-60 grams of salt. The cucumber pickle can be hot or cold. A hot brine should be used if you are using vinegar.

Cucumber bookmark.

Large cucumbers are placed on the bottom. In the event that they are too large, then put them in an upright position. Each cucumber should be as close as possible to the other. Place the spices between the layers of cucumbers. You can also put them on the bottom. After pouring the brine, lay out the leaves of horseradish and currant.

Cold salting method.

Cucumbers prepared in this way should be stored in the refrigerator or cellar. In a warm room, they will simply swell and explode. This method of salting is very simple - put cucumbers in jars along with spices. Stir salt in cold water, pour cucumbers with this brine. Cover the jars with plastic lids heated in hot water. After about a month, the cucumbers will be salty.

Hot way.

Dissolve salt in boiling water, add a few stalks of horseradish and dill, a couple of oak leaves to the brine, boil for a few minutes, pour cucumbers with this brine. Leave them unrolled for a week. Then add brine and roll up.

A few little tricks:

1. Add a few mustard seeds to the brine. In this case, the banks will not explode.
2. A few thin slices of horseradish, which must be placed under the lid, will help protect the cucumbers from mold.
3. A tablespoon of alcohol will also help protect the container from explosion.
4. A piece of oak bark will make the fruit crispier.
5. For better salting, cut the tails of the cucumbers and pierce them with a fork.

Recipes: pickles for the winter

Mustard Cucumbers.

Ingredients:

Water - 5 liters
- mustard seeds - 520 g
- fruits of cucumbers - 10 kilograms
- onion - 3 pieces
- a clove of garlic

To prepare the marinade:

Sugar - 2 kilograms
- salt - 320 g
- vinegar - one liter

Preparation:

1. Cut large cucumbers in half, remove seeds, cut into cubes.
2. Boil water, add vinegar, pour marinade over cucumbers, leave for one hour. Arrange the cucumbers in sterile jars, sprinkle with chopped onions, mustard seeds and garlic.
3. Cover the jars with sterile lids, sterilize them, roll them up, turn them upside down, wrap them up to cool.

Crispy pickles for the winter

Ingredients:

Bay leaf - 2 pieces
- peppercorns - 6 pieces
- a clove of garlic - 4 pieces
- cherry and currant leaves - 4 pieces each
- horseradish
- cucumbers - 1.8 kilograms
- dill umbrellas - 1.5 pieces
- vinegar - two tablespoons

For cucumber pickle:

Water - 1.5 liters
- sugar - a tablespoon
- salt - two tablespoons
- hot pepper - 0.3 pieces

Preparation:

1. Place cucumbers tightly, alternating with spices. Put the horseradish on.
2. Pour boiling water over, let stand for 10-15 minutes. Drain the water, repeat the procedure again.
3. Prepare the brine: add sugar, salt to the water, let it simmer for 10 seconds. Put the capsicum on the boil.
4. Pour cucumber fruits with brine, add citric acid or vinegar. For bloating, you can add an aspirin tablet.
5. Roll up the jars, wrap them in something warm, cool and put them in the cellar.

Cucumbers marinated with vodka.

Ingredients:

Cucumber fruits - 2 kilograms
- sugar, salt - 2 tablespoons each
- vodka - 50 ml
- water - 1.5 liters
- vinegar - 100 ml

Preparation:

1. Wash small cucumbers, leave in cool water for 3 hours.
2. Place the spices at the bottom of the jar.
3. Put all the ingredients for the marinade, except for vodka, in a saucepan, boil.
4. Put the cucumbers in batches for a few seconds, then put them in a jar, cover with marinade, which is boiling, cover with a lid and leave for five minutes.
5. Pour the marinade into a saucepan, boil, pour it back into the jar, cover with lids, and leave again for 5 minutes.
6. Repeat the procedure, but before pouring the marinade for the third time, add vodka to the jar, roll up, turn the jar upside down, wrap until it cools.

Preparations for the winter - pickled cucumbers

Cucumbers in Polish.

Ingredients:

Clove of garlic
- cucumbers - 10 kilograms

To prepare the marinade:

Mustard seeds, allspice - 20 g each
- allspice black pepper - 20 g
- bay leaf - 10 pieces
- sugar - 120 g
- vinegar - 720 g
- salt - 155 g
- water - 9 liters

Preparation:

1. Prepare the cucumbers, place them in jars in an upright position with the cloves of garlic.
2. Fill all this with boiling brine, cover with sterile lids.
3. Sterilize the jars, roll them up, turn them over, wrap them up until they cool completely.

The secret recipe for delicious cucumbers.

Ingredients:

Cucumber fruits - 4 kilograms
- a bunch of parsley
- a glass of sunflower oil
- a glass of table vinegar
- salt - 85 g
- a glass of sugar
- head of garlic
- ground black pepper

Preparation:

1. Wash the cucumbers. Cut large fruits into pieces, put in a saucepan.
2. Cut a bunch of parsley, send to the cucumbers, add salt, a glass of sunflower oil and vinegar, a dessert spoon of black pepper and a glass of sugar.
3. Wait 5-6 hours for the cucumbers to give juice.
4. Take prepared jars, fill them with pieces of cucumber.
5. Pour the marinade over the jar, cover with prepared lids, sterilize for about 20 minutes.
6. Remove, roll up tightly, and leave the cans upside down until they cool.

Quick lightly salted cucumbers in a jar.

Ingredients:

Cucumbers
- a clove of garlic - 5 pieces
- dried dill seeds
- fresh dill
- coarse rock salt - three tablespoons

Preparation:

1. Rinse cucumbers thoroughly, put garlic and dill on the bottom.
2. Place cucumbers, dill umbrellas, add salt.
3. Boil water in a kettle, pour cucumbers.
4. Close with nylon caps.
5. Gently hold the lid on the jar and move to disperse the salt.
6. Refrigerate the cooled cucumbers. After a day, you can already eat cucumbers.

Lightly salted cucumbers with apples.

Ingredients:

Cucumbers
- currant leaf
- apples
- salt - per liter of water - a couple of tablespoons
- allspice
- horseradish leaf
- dill umbrellas

Preparation:

1. Put the cucumbers with spices in a deep container, put the apple slices.
2. Dissolve the salt in water, boil, cover with a plate so that they do not float, leave at room temperature, put in the refrigerator. The next day you can eat cucumbers.

Pickled cucumbers - a recipe for the winter

Pickling cucumbers in a barrel.

Ingredients:

Dill
- cucumbers
- horseradish
- garlic
- black currant and cherry leaves
- mint
- tarragon
- celery
- salt
- water

Preparation:

1. Select cucumbers of the same size, rinse them with cool water.
2. Put a third of all the spices, half of the cucumbers on the bottom of the barrel, then put another third of the spices and the rest of the cucumbers.
3. Top with the rest of the spices. Stack the cucumbers in tight rows.
4. Pour cucumbers with brine, cover with a clean cloth, put a wooden circle and a load, leave in the room for 3-4 days, put out in the cold and keep at 0-3 degrees.

As you can see, there are many different ways to pickle delicious cucumbers. You can do this in a barrel, can, or bags. Add your favorite spices - and enjoy the amazing taste of winter preparation!