Pickling cucumbers. What is the secret of delicious pickles

29.07.2019 Salads

Maria Soboleva

How to pickle cucumbers? Delicious recipes

Almost every experienced housewife knows how to pickle cucumbers. But everyone has their own little secrets and branded recipes. What gives cucumbers a special taste, piquancy and crunch?

Cucumber Secrets

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

We lay the cucumbers tightly against each other, spices usually fall asleep to the bottom, many housewives love to put them between layers of cucumbers.

It is good to cover the brine in the jar from above with leaves of horseradish and currant.

What spices are better to take? Classics of the genre - leaves of currant, horseradish, peppercorns and dill umbrellas.

And you can add all kinds of things at your own 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 all kinds of seasonings and spices are not always beneficial. This brine can ferment and the banks will explode.

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

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

You can salt the cucumbers in cold and hot brine.

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

Before pickling 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 absorb fresh cool water will be hard, and after salting, they will be definitely crispy.

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

Do I need to trim the tails of cucumbers? Not necessarily, it just speeds up the pickling process.

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

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

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

Then we’ll dry it, it’s still good to sterilize it, having baked in an oven heated to 110 degrees.

How to pickle cucumbers - delicious recipes

Recipe number 1. Cucumbers with a barrel taste

We will need:

2 kg of cucumbers;
6 cloves of garlic;
8 peas of pepper;
2 sheets of horseradish;
5 leaves of cherry and black currant;
3 dill umbrellas and some greenery;
3 tablespoons of salt.

Sequencing:

place the washed cucumbers in a container and pour cold water for several hours;

prepare greens - chop dill and leaves of cherry, currant and horseradish;

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

pour a third of the seasoning on the bottom of the can;

stack cucumbers vertically, then horizontally;

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

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

fill the brine in a jar, cover with gauze and leave for 2 days at room temperature;

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

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

Recipe number 2. "Long-playing" cucumbers in cold brine

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

Spices and seasonings:

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

Before pickling cucumbers, soak them for 4-5 hours.

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

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

Gently fill the cucumbers with brine so that there is no sediment from salt.

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

Pickle place to roam in a cool dark place.

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

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

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

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

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

Recipe number 3. Frozen pickles

Take:

1 kg of cucumbers;

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

How to cook:

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

Add thinly chopped onion, chopped bell pepper and 2 tablespoons of salt there;

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

we 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 will need only 8 hours, the taste will be slightly salty, crunch - like fresh cucumbers. We select small vegetables and proceed to salting.

Ingredients per liter jar:

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

Stages of cooking:

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

At the bottom of the jar we put garlic, dill and currant leaves (whole);

Tightly lay the cucumbers, add salt;

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

Keep in the fridge.

Although it is unlikely that such a yummy will last for a long time.

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

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

Take it to yourself, tell your friends!

How to pickle cucumbers for the winter in banks

Pickled cucumbers, but for potatoes, and salsa - 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 are bored periodically, and therefore housewives are always willing to learn new ways to pickle cucumbers for the winter in banks.

How to choose pickles for pickling?

Not every cucumber will go to salting. If you do not want to end up with a tasteless watery vegetable, choose cucumbers following our recommendations.

1. Pay attention to the variety: "Nezhinsky", "Favorite", "Competitor", "Voronezh", "Nezhinka", "Salting", "Liliput", "Parisian Gherkin", "German", "Courage" are excellent. Long greenhouse cucumbers and salad varieties are not suitable for pickling: 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 the jars, then they will be salted evenly.

3. Select unripe green vegetables, without yellowness, otherwise, pickling them, you will get watery wrinkled cucumbers with a large number of large seeds instead of pulp.

4. Cucumbers with black pimples and a thick peel are good in salting, you can determine the degree of density by trying to push it with a fingernail. When this is difficult, feel free to buy such pickles for pickling.

5. The fresher the cucumbers, the more resilient they come out after salting.

6. Try the cucumbers to taste: you should not take bitter vegetables, since the bitterness does not go away after salting. Some housewives assure: you can get rid of it by soaking cucumbers in water for 5-6 hours. But we do not recommend taking risks: what if this technique doesn’t work?

Pickles: Secrets

Experienced housewives have little tricks to pickle cucumbers for the winter in banks 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 excessive fermentation by putting a teaspoon of mustard in a jar. She will also give the cucumbers an extra edge.

So that the cans with pickles do not explode, 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.

See more helpful pickling tips.

Salted Cucumber Recipes

There are many ways to pickle cucumbers for the winter in banks, but we chose the most delicious.

Pickled cucumbers in a jar stored at room temperature

A set of products per liter can:

dill - 1 small umbrella;

horseradish - 1 middle leaf;

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).

Preservation process

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

2. Using soda, thoroughly wash the cans, and then dry them. We sterilize the covers in boiling water. Wash and chop the remaining vegetables and herbs.

3. After waiting for the set time, we remove the cucumbers from the water and transfer to a jar, on the bottom of which we first put horseradish, dill and currants. Tightly laying the cucumbers, the last thing we add is garlic and pepper.

4. Bringing the water to a boil, fill it with vegetables, cover it loosely and let cool to a temperature that allows you to pick up a jar in your hands without burning.

5. Pour the water from the jar into an enameled pan, add 100 ml of boiled water there and bring it to a boil again. Meanwhile, pour salt and crushed 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 whether we closed it tightly (air bubbles should not burst from under the lid into the brine). We put the jar on a dry cloth upside down and cover with a towel on top.

8. After a day, we transfer the cooled cucumbers to a storage place.

Homemade Pickled Cucumber Recipe

Essential products (per 3 liter jar):

cucumbers - about 1.5-1.8 kg;

common 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. Vegetables and herbs are washed under running water. Slices of garlic cut into plates.

2. Boil the lids for 3-5 minutes. In parallel, dissolve salt in another pan in 1 liter of cold water.

3. Cucumbers, herbs and other vegetables are placed in a jar, alternating cucumbers and spices.

4. Pour the resulting saline solution (you can bring it to a boil, but it will not explode if the preservation is cold), cover with lids (without twisting them) and leave to ferment for a week.

5. After 7 days, add brine and roll up the lids. Cucumbers are ready.

If the idea of pickling cucumbers for the winter in jars is not enthusiastic for you, maybe you will like pickling them more?

Take it to yourself, tell your friends!

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

To pickle cucumbers according to this recipe, you need to take:

Cucumbers - 600 g
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, clove

We start by preparing all the ingredients, laying them out. Cucumbers are soaked in cold water for 2 hours.

Now prepare the spices. We clean the garlic, wash my greens, after which we put all this on the bottom of the jar.

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

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

As soon as the banks have cooled, we remove them for storage.

Salt cucumbers in a cold way

Cold salting of cucumbers is good primarily for those who first take up such a thing. 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
sugar - 1 tbsp. l
horseradish leaves - 2 pcs.
dill

To begin with, we soak the cucumbers for two hours in cold water. At this time, prepare the brine. We put salt and sugar in water, boil and set to cool.

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

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

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

Pickling cucumbers with citric acid in a 3 liter jar

on a 3-liter jar we need:

cucumbers - 2 kg
horseradish leaf - 1 pc
garlic - 4 cloves
bay leaf - 2 pieces
dill

1.5 liter water brine:

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

Cucumbers wash well and cut off the ends on both sides. We put greens, garlic, spices in a jar and carefully place the cucumbers. Pour bottled water and leave for 15 minutes. Then merge.

We prepare the marinade: add all the necessary ingredients to the water and boil. Then pour the hot pickle into the jar and roll up the lid. Turn the cans over and leave to cool. After everything has cooled, we put it in storage.

Salt cucumbers in your own juice

Cucumbers for salting, dry, peel garlic. Choose large cucumbers and three on a grater.

Take a jar and put spices on the bottom. Dill, garlic, pour a tablespoon of salt and add a little grated cucumbers.

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

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

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

How to salt cucumbers with simple salting (regular recipe)

This is a simple salting recipe for beginners.

Take the following ingredients:

Cucumbers - 1.5 Kilogram
Peas Pepper - 4 pcs.
Garlic - 3 cloves
Horseradish leaves - 2-3 pcs.
Dill
Salt - 150 Gram

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

We take a three-liter jar, put horseradish leaves at the bottom, you can put currants. Next, put dill, garlic and lay tight cucumbers.

Pour a glass of salt on top and pour cold water. Close the plastic lid and leave for a couple of days.

After this time, pour the brine into the pan, boil and pour hot back. Roll up the lid and remove to cool.

Everything, our pickle is ready.

More recipes:

Last time we clarified that pickling cucumbers and pickling - different recipes, it means that different tastes differ in simplicity of cooking. And today we will talk exactly about what is pickling cucumbers for the winter, or rather, we will describe one very simple recipe that we use ourselves.

Pickling cucumbers for the winter

pickled cucumbers in a can

This recipe was shared with us by the grandfather, who always salt these cucumbers in barrels. Maybe that's why they always have such crunchy, tasty, not salty, and pickle - this is something. Of course, we ourselves in the barrels are not salty, but were able to transfer this recipe to smaller volumes - banks. Moreover, a different size, then everyone decides for himself.

Generally myself salting process is very similar to cabbage fermentation. At first I didn’t even understand, they say, why make sour cucumbers, we salt them. But it turned out all right, that’s right. The advantages of our recipe are as follows (of course not our recipe, it is used by many, but not all):

Salting is carried out in ordinary cold water. No need to boil water, no need to boil brine and so on.
Everything is done quickly and very simply.
Banks to steam or boil is not necessary.
Such cucumbers are stored for a long time.
This recipe does not overdo cucumbers.

And a few more advantages, which will be discussed below.

I want to immediately say that the amount of ingredients we always do by eye, and never tried to die out. Suppose the greenery does not happen much, but here you can see, salt the cucumbers and not the greens.

For salting we need:

Cucumbers
Hot peppers (mostly green, who loves sharper, red);
Garlic;
Horseradish leaves, can be with the roots;
Dill with umbrellas;
Celery;
Currant leaves (for an amateur, it is possible without a currant);
Salt.

Pickling cucumbers for the winter starts with washing the cucumbers themselves. If you buy cucumbers, even if your own, but collected a couple of days ago, then cucumbers need to soak in water, about 3-4 hours enough. After that we we select cucumbers by size. The smallest roll in 0.5 and 1 liter. Big roll in 3 liter jar. It is very convenient and depending on what you set the table and how many guests there will be, we get some jars.

You should not do preparations for the winter in one recipe. It is better to make a few jars for different recipes.

Just need to pre-dissolve the salt. Need to 10 liters of water (simple tap) dissolve 1 kg of salt. It is convenient to do it in a bucket, then pour the ladles. But the salt must be well dissolved in a little water. The salt itself should not be iodized, large. Only after that proceed to the following actions.

While the salt dissolves, we cut all the greens, garlic, pepper, for ease of dosing. While we are cutting the greens, do not forget to stir the salt in order to dissolve well.

we cut all greens and ingredients

Now cooking banks. We wash them well, but there is no need to boil or steaming.

We begin the process of laying cucumbers in jars.

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

imposes a small handful of all the ingredients

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

we put cucumbers and greens on top

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

Under the cucumbers we put a rag or if there are not a lot of cans, then plates. Because we have the banks will roam, water will flow out and gases will escape. By the way, in the heat banks start to ferment faster, in a cool place slower. So somewhere 3 days are necessary, somewhere 4 days for fermentation. And do not be alarmed, the brine will become cloudy, the lids can take off, it's all normal. But this is not the whole pickling of cucumbers for the winter, we go further.

cucumbers roam and pickle darkened it's ok

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

But for starters, you need to drain the pickle. Just take, drain into the sink and then we wash. Open the tap, pour clean water, drain. Then pour again and pour again. So we do 5 times, maybe more. Sometimes on cucumbers there is a white bloom after fermentation, it should be washed. Wherein no need to take anything out of the can.

Wash cucumbers

Straight into the jar pour water, then pour it several times. You can pour, close the neck with your hand and shake it, then drain it. 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 tighter water from the tap, cold, at the very neck, so that some water pours out straight, and you roll it specifically with a machine. The lid is also not necessary to boil or warm, it is enough that it is clean.

now roll up the jars

After washing, the pickle will always be clean and the cucumbers will not be over-salty, the recipe will simply lick your fingers.

Here and pickling cucumbers for the winter is over, now you can remove the jars in a cool place for the whole winter. But at first it is worth watching the jars, because some covers may bulge. If swollen, do not worry. Remove the cover, add water and roll up again.

On this we have everything, everything for now, stay with us, share your recipes, everything for now.

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

Pickles for winter almost every housewife cooks. However, often they turn out to be different from her as we 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 preparations.

Choose the right cucumbers.

Cucumbers should be small in size to fit well in a jar. In addition, young small cucumbers have a sweet, good taste. There are no voids inside, so they crunch perfectly. The peel should have black spikes, pimples. If the fruits have smooth skin and white spikes, leave them to prepare salads. To the touch, the fruits of cucumbers should be firm and not bitter. To do this, to check it, just chew on the darkest part.

To achieve a great taste of cucumbers will help quality water. If you harvest fruits in spring and "city" water according to the same recipe, then you will get two completely different tastes. That is why take clean water from the well. If such water is not available to you, use good bottled water. In extreme cases, you can filter, boil tap water, and insist it on honey or silver. This will greatly improve its taste.

Is it worth soaking cucumbers?

Do it for sure! Soak the fruits of cucumbers for two to three hours, and preferably for half a day. In this case, the cucumbers will become strong and resilient.

Spices.

Each hostess uses her own recipe. Some people like allspice, some mustard seeds, some cloves. For the classic set, such spices are suitable: peppercorns, dill umbrellas, horseradish leaves, currant leaves. In addition, you can add basil, coriander, caraway seeds, lovage, tarragon, mint, celery, horseradish root, mustard, garlic, currant, cherry and oak leaves. Leaves can be used whole or coarsely chopped. They are laid out at the bottom, and on top - lay cucumbers and cover with lids. In this form, leave them to soak for two hours.

Dishes.

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

Be sure to cook and.

Rock salt is excellent for salting cucumbers, which gives a full, rich taste. Using other salt may cause the blanks to simply explode. Another danger that may occur 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 pickle pickle can be hot or cold. Hot pickle should be used if you are using vinegar.

Bookmark cucumbers.

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

Cold way salting.

Cucumbers prepared in this way should be stored in the refrigerator or cellar. In a warm room, they simply blow up and blow up. This method of salting is very simple - put cucumbers in jars with spices. In cold water, stir the salt, cover cucumbers with this pickle. Banks cover with plastic caps, heated in hot water. In about a month, the cucumbers will be salted.

Hot way.

Dissolve the salt in the boiling water, add a few horseradish and dill stalks to the brine, a couple of oak leaves, boil for a few minutes, cover the cucumbers with this brine. For a week, leave them not rolled up. After that, add the brine and roll up.

A few little tricks:

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

Recipes: Pickles for the winter

"Mustard cucumbers".

Ingredients:

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

To prepare the marinade:

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

Cooking:

1. Large-sized cucumbers cut in half, remove seeds, cut into cubes.
2. Boil water, add vinegar, pour marinade in cucumbers, leave for one hour. Spread cucumbers in sterile jars, sprinkle with chopped onion, mustard seeds and garlic.
3. Cover the jars with sterile covers, sterilize them, roll up, turn them upside down, wrap them in order to cool.

Crunchy salted cucumbers for winter

Ingredients:

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

For cucumber pickle:

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

Cooking:

1. Put cucumbers tightly, alternating them with spices. Put the horseradish.
   2. Fill with boiling water, let stand 10-15 minutes. Water drain, repeat the procedure again.
   3. Prepare the brine: add sugar and salt to the water, let it boil for about 10 seconds. Put the peppers during the boil.
   4. Pick cucumbers with brine, add citric acid or vinegar. For blistering, you can add an aspirin pill.
   5. Roll up the cans, wrap them in something warm, cool them and put them in the cellar.

Cucumbers marinade of vodka.

Ingredients:

Fruits of cucumbers - 2 kilograms
   - sugar, salt - 2 tablespoons
   - vodka - 50 ml
   - water - 1.5 liters
   - Vinegar - 100 ml

Cooking:

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

Preparations for the winter - pickles

Cucumbers in Polish.

Ingredients:

Clove of garlic
- cucumbers - 10 kilograms

To prepare the marinade:

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

Cooking:

1. Prepare cucumbers, put them in jars in a vertical position with garlic cloves.
2. Fill all this with boiling brine, cover with sterile covers.
3. Sterilize the jars, roll them up, turn them over, wrap them until they cool down completely.

The secret recipe for delicious cucumbers.

Ingredients:

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

Cooking:

1. Wash the cucumbers. Large fruit cut into pieces, put in the pan.
   2. Cut a bunch of parsley, send it to 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 cucumbers to give juice.
   4. Take the prepared jars, fill them with pieces of cucumber.
   5. Pour the marinade over the top, cover with prepared lids, sterilize for 20 minutes.
   6. Remove, roll up tightly, leave the jars in an upside down position to cool.

Quick salted cucumbers in the bank.

Ingredients:

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

Cooking:

1. Rinse the cucumbers thoroughly, put garlic and dill on the bottom.
   2. Put cucumbers, dill umbrellas, pour salt.
   3. Boil the water in the kettle, pour the cucumbers.
   4. Close the capron covers.
   5. Gently stick the jar on the lid and move to salt.
   6. Put cooled cucumbers in the refrigerator. A day later, you can already eat cucumbers.

Salted cucumbers with apples.

Ingredients:

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

Cooking:

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

Pickled cucumbers - a recipe for winter

Pickled cucumbers in a barrel.

Ingredients:

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

Cooking:

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

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