Recipes for preserving cucumbers for the winter

Crispy pickled cucumbers in jars - an easy, quick and tasty preparation for housewives. It does not require culinary skills and will save you time...

1 hour

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To save you time and effort, share some more helpful tips., which are sure to come in handy when canning:

• you need to use only rock salt, as the jar may explode, or the cucumbers will turn sour;
• everything that you put in jars must be washed thoroughly so that the brine does not ferment and the cucumbers do not deteriorate;
• for sterilization, jars should only be placed in a cold oven so that they warm up evenly and do not explode;
• you can add a little mustard seed to each jar so that the jars do not explode;
• to make the cucumbers very crispy, you can add a small piece of oak bark to the spices in each jar;
• if you cut off the tails of the cucumbers or make several punctures with a fork, they will be soaked with brine faster;
• it is necessary to sterilize the covers: boil the metal ones for 15 minutes, and thoroughly wash and scald the capron ones.

Storage and use

Pickled cucumbers are a truly versatile dish. They are added to, or eaten just like that, cut into pieces, and adding a little chopped garlic and vegetable oil. Store pickles better in a cold place: cellar, refrigerator or even on the balcony.

In contact with

Pickling cucumbers for the winter is not so difficult, but rather troublesome. You have to be well prepared. Buy or harvest a good harvest of the cucumbers themselves, prepare 3 liter jars, greenfinch, spices. And all this should be in a fairly large amount, because you should not bother because of one - two, three liter cans.

As a result, we need to choose such a recipe in order to get delicious, crispy, pickled cucumbers at the output. Means what? We must approach this issue responsibly, and always with a good mood.

In this article, you will learn a few secrets that have been used for a long time, they have already been tested. Also, several good recipes for pickling cucumbers for the winter will be given.

How to properly pickle cucumbers for the winter with the result - delicious, crispy, pickled cucumbers

Almost everyone loves crispy cucumbers and thinks that it is difficult to achieve such a result. In fact, everything is even very easy. There are several secrets that will lead you to the desired result. Of course, there are an incredible number of recipes for pickling cucumbers, and this is good, because you can choose the recipe that you liked the most. And I have already outlined. But, after all, there is not much good, and therefore, we will not describe the theory, let's proceed to the practical part.

There are several general rules or, so to speak, secrets that you need to know when harvesting cucumbers (and not only them, it will suit any pickles ...) If you follow these rules, then your work will not be in vain and you will get wonderfully tasty pickles.

So, the classic of the genre is the correct preparation of the product, ingredients and containers.

Pickling cucumbers for the winter - how to choose the right cucumbers

The basis of success is fresh cucumbers. They should be hard with a thick skin, small in size, 15 centimeters, to fit well in a jar and with pimples. Of course, it would be ideal if the cucumbers were homemade, but purchased ones are also suitable.

Water for pickling cucumbers - so that the cucumbers are crispy

Pickling cucumbers involves the use of clean water. The end result will depend on this. It is not advised to use tap water for brine. Better bottled. But if there is no other way out, then you can simply boil the water and use it.

Important! - be sure to soak the cucumbers on the floor in cold water for strengthening and elasticity.

What spices and spices to add to make cucumbers delicious, lick your fingers?

This of course depends on your preferences. You can add allspice, mustard, horseradish leaves, garlic, bay leaf, etc. All classic herbs and spices will do.

Experiments with spices are possible. but be careful, things may not go the way you think. It is better to make basic preparations according to proven recipes, but one or two cans can be given away to search for a new taste. But do not forget to sign these banks, let's say - "Surprise!".

In what dishes to pickle cucumbers for the winter? Preference - in 3 liter jars

In urban areas, we use banks more often. It is very convenient and practical to use 3 liter jars. Be sure to sterilize jars and lids - boil for 10-15 minutes. Dry.

How to prepare a brine to make cucumbers crispy? The classic recipe for pickling cucumbers for the winter

Proportions of brine for pickling cucumbers - per 1 liter of water:

• take 2-2.5 tbsp. salt.

This is the best option.

So, now the procedure is:

Cucumbers and all spices that you add should be thoroughly washed, jars and lids sterilized. Lay out cucumbers and spices. Try not to overfill the jar. Fill it all with boiled solution. Then it remains only to “roll up” the jars, turn them upside down and wrap them with a blanket. So the banks will lie until the morning and you can already send them to your cellar. And in winter, you will enjoy the wonderful taste of cucumbers and the pride that they turned out so crispy.

Recipes for pickling cucumbers for the winter in a cold and hot way - always crispy and tasty

These two methods are both good in their own way. The first is that this is done very quickly, but during storage it is understood that jars of cucumbers will be stored in a cool place, cellar, basement.

The second, hot salting method. Accordingly, according to the duration of preparation and actions, it is more messy, but on the other hand, such cucumbers can be stored at room temperature and for quite a long time.

So, let's start with the first option, which is simpler.

Pickling crispy cucumbers for the winter in a three-liter jar in a cold way

Prepare everything according to the tips that are written above.

Ingredients for a 3 liter jar:

• Fresh cucumbers - 15 -20 pcs. depending on the size.
• Garlic 2-3 heads.
• Leaves of currant, cherry, oak - if possible, everything, but if not, at least one type is required, 5 - 6 pcs.
• Dill umbrellas - 4 - 5 pcs.
• Horseradish - leaves or root.
• Lavrukha - one leaf.
• Peppercorns, black - 5 - 6 pcs.
• Salt 2.5 tablespoons.

Cooking:

As you might guess, first we put a little bit of everything from greenery, to the bottom of a three-liter jar. Garlic can be cut in half, peppercorns, throw until half - 2 - 3 pieces.

We put "shells" (that is, cucumbers ...) in a jar. First the bigger one, then the smaller one.

We dissolve salt, 2.5 tablespoons in water, about a 3-liter jar will need one and a half liters of water, add a little.

Pour the saline solution into a jar of cucumbers, pour almost "to the stop", you can leave a centimeter.

We throw the remaining pepper, cover with a sheet of horseradish on top, thereby preventing the formation of mold, add water to the very edges.

We put the jar (s) on a plate, cover it with a loose lid and leave it in this state for three days.

Then add salt solution to the jars, as it will pour out a little during the fermentation process.

We finally cover with a capron lid and take it to a cool place.

Everything! Such pickling of cucumbers for the winter will not leave you without a delicious snack.

How to pickle cucumbers for the winter in a hot way - a recipe with vodka (video)

A very interesting way of salting. I tried to do it myself - I advise you to try it, it's worth the time spent.

I hope you enjoy these recipes for pickling cucumbers for the winter, and you will delight your loved ones with such crispy and tasty cucumbers.

Good luck and all the best!

I don’t know about you, but our main winter preparation is pickles for the winter in jars, crispy, strong, fragrant. You can’t go anywhere without them: you need them in salads, and you can’t do without them, and so crunch, and you can’t think of better snacks for strong drinks! To taste, they are very reminiscent of barrel ones, those that are called fermented and are still harvested in oak tubs in the villages. Our recipe for pickling crispy cucumbers is almost the same, but you can store them in a city apartment. The jars have been in the pantry for two years, and the cucumbers have never been capricious.

Recipe for pickled cucumbers for the winter in jars

Ingredients:

• Small cucumbers - 5 kg;
• horseradish leaves - 3-4 pieces;
• garlic - 2 heads;
• hot peppers - 2 pcs;
• horseradish root - 8-10 cm (optional);
• blackcurrant leaves - 15-20 pieces;
• dry dill and fresh umbrellas with seeds - 6-7 pcs each;
• celery (greens) - a small bunch;
• cherry leaves - 8-10 pcs.

For brine we take:

• Clean drinking water (not boiled!) - 5-6 liters;
• coarse table salt - per liter of water 80 grams.

Harvesting pickles for the winter in jars

The secret of successful pickling is not only in the right proportions, but also in choosing the “right” cucumbers. Only pickled varieties are suitable, they can be identified by the appearance of cucumbers: they are not smooth, but with pimples, light or dark, slightly prickly, bumpy. We select small and medium cucumbers, no more than 10-12 cm long. Very large specimens for pickling should not be used, it is better to cook from them - an excellent snack, by the way. My cucumbers, pour into a basin or a large saucepan, pour cold water from the tap. We leave for two or three hours. We change the water, fill it with clean water and keep the same amount. In a few hours, the cucumbers will be saturated with water, and then they will turn out elastic, crispy.

Let's prepare the herbs. Wash celery, stalks and umbrellas of green dill, leaves of cherries, horseradish and currants. Cut the garlic cloves in half, cut the hot pepper into circles. If there is a horseradish root, cut it into plates, if not, add more horseradish leaves. We cut them into small pieces, break the dry dill to make it easier to put in jars.

We tried to immediately lay out the cucumbers in jars and salt it like that. It is not very convenient because, when salted, the cucumbers settle, absorb the brine, and a void remains in the jar. I had to add from other cans. Another way that we use now, and which suits absolutely everyone, is to pickle cucumbers in a large bucket or pan and then arrange them in jars. We put a part of spicy greens at the bottom: fresh dill (umbrellas) and dry, celery and horseradish leaves, currants, cherries, a few cloves of garlic and pieces of pepper.

Lay out a layer of cucumbers. Those that are larger usually go to the bottom.

Again a layer of greens, garlic, pepper.

And again a layer of cucumbers. Thus, we alternate the layers until the cucumbers run out. The top layer is made from spicy greens.

We measure the required amount of salt: for five liters of water we need 400 grams of coarse table salt (the other is not used for salting!). Or count on your own for the amount of water you need. The proportions are as follows: 80 grams of salt per liter of water (these are two tablespoons with a high slide).

Pour 1-1.5 liters of cold drinking water (ordinary, from the tap) into the salt. Stir until the crystals are completely dissolved. Please note that there will be sediment from impurities at the bottom, so drain the salt water very carefully or use gauze folded in two layers.

We add the rest of the water to the saline solution (for 5 kg of cucumbers, about five liters of salted brine will be needed).

Fill the cucumbers with brine, completely covering them.

Press down with a plate. We put a jar of water on top so that the cucumbers do not float. Cover with a towel and leave for 3-4 days, depending on the temperature in the room. It is very hot here now, the cucumbers fermented in three days, last year they stood longer.

In a day or even the next day, a thin whitish film will be visible on the surface - this is the first signal that the fermentation process is proceeding as it should. This means that lactic acid bacteria have already appeared and in a day or two the cucumbers will be ready. During fermentation, a characteristic sour smell is felt, the cucumbers will gradually change color, become dark olive. If in doubt about readiness - try it.

Drain the brine, then strain through cheesecloth. We lay out cucumbers and greens in different bowls. We pour cold water over the cucumbers to refresh them and wash off the whitish coating, if any. Wash the jars in advance, bake them in the oven or warm them over steam. At the bottom we put some greens, garlic and pepper. We put the cucumbers vertically, then again the greens and already fill to the top, laying the cucumbers as it will. We got 6 liter cans and one 1.5 liter. We throw a few cloves of garlic, pepper into each jar, put horseradish leaves, celery on top.

We boil the brine, remove the foam that has risen with a slotted spoon. Pour boiling brine over the cucumbers, filling the jar so that it overflows. Cover with clean lids, leave for 20-25 minutes.

Drain back into the pan, boil, pour a second time. We leave for 10-15 minutes. For the third time, pour cucumbers with boiling brine and immediately roll them up with tin lids.

We turn over on the lid, wrap up until the next day, until the jars have cooled.

We take out the cooled jars with pickles for storage in the pantry or lower them into the underground, basement. The first days or even weeks, the brine in the jars will be cloudy, whitish. But gradually brighten, become transparent.

Preparing pickles in jars for the winter is not difficult at all, and we are sure that you will definitely succeed! If something is not clear - ask in the comments, we will try to answer everyone promptly. Good luck preparing for the winter!

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

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

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

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

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

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

So, for pickling cucumbers, we need the following:

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

For brine:

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

Cooking:

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

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

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

Lay cucumbers, shifting evenly with herbs.

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

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

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

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

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

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

Hello dear readers. Today we will consider different recipes for pickling cucumbers, both for the winter and quick cooking in haste. Some of these recipes are already on our blog, but I will show them to you anyway. We will try to make this article a small encyclopedia that will help you decide on the preparations of cucumbers. But we will not start with recipes, but with simple tips that I 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 the practice

cucumbers

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

Our parents always tried to close the Nezhinsky cucumbers. 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. Such blanks 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 common in salad cucumbers, as is the smooth skin.

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

Before buying, ask if this variety of cucumbers can be salted, and specify exactly about long-term storage. Most varieties are suitable for lightly salted cucumbers, and many times less for storage for the winter.

Try cucumbers before you buy. It is necessary to try from the dark side, from the side of the stem. They should not be bitter, a little tart, and ideally a little sweet.

The size of the cucumbers does not matter much. Small fruits can be salted in jars, and large ones in barrels. If you cook 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. To taste, they are almost the same as in banks.

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

Recipe:

1. First of all, we prepare the ingredients. Soak cucumbers for 2 hours. Peel the garlic. Wash all greens. We used to throw it into a bowl of cucumbers too. Particular attention to the roots of horseradish, they should not be left with earth.

2. Put about 1/3 - 1/2 of all ingredients at the bottom. Lay out the cucumbers. Add remaining ingredients between cucumbers. We cover the cucumbers with horseradish leaves.

3. Dissolve salt in water and pour 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 the very spring, sometimes even until the beginning of summer.

Cucumbers in a plastic bottle video

Salted cucumbers

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

Quick lightly 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. small heaping tablespoons of salt
• 3-4 garlic cloves
• dill umbels or bunch of green dill

Cooking:

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

2. Place 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 you can also in a bottle. Pour water into a jar and leave at room temperature for one day.

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

You can see how we made them for the first time

This is one of the fastest pickled cucumber recipes. It will take only 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 (largely heaped)

Recipe:

1. My dill and cucumbers. Cucumbers cut into 4 parts, cutting off the asses. Finely chop the dill. We clean the garlic and chop it too. We did it on a cutting board, pressing it with a knife blade and chopping it into small pieces.

2. We put all this in a tight plastic bag. Seal the bag and shake everything well. We put it all in the refrigerator for 12 - 16 hours. It is advisable to periodically shake the bag, 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. Very fragrant and tasty salted cucumbers are obtained. We then transfer them to a plastic tray and put them in the refrigerator again.

What I like is the speed of preparation and the fragrant taste. Moreover, such cucumbers do not peroxide, they remain lightly salted 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 preparations are made with vinegar and the method of hot pouring with water.

Crispy Pickled Cucumbers. Step by step recipe with photo

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

I will show on the example of a workpiece in liter jars. Very convenient and practical.

Ingredients for one jar:

• Cucumbers - how much will fit in a jar (preferably small cucumbers)
• 2 bay leaves,
• 2 cloves of garlic
• 3-4 peppercorns,
• 1-2 allspice,
• 1 teaspoon mustard seeds
• A few blackcurrant leaves
• 6 tablespoons of sugar
• 6 tablespoons 9% vinegar,
• 3 teaspoons of salt
• Dill (a small branch with an umbrella)

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

2. Grind dill and currant leaves to make it easier to place in a jar. In clean jars, add all the spices and tightly stack the cucumbers.

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

4. After that, we can pour boiled water. I only recommend pouring not only boiled, but slightly cooled down, so that the top cucumbers remain beautiful and firm afterwards.

5. Cover the cucumbers with lids and put in a pot of water. Boil, from the moment of boiling for 15 minutes, then roll up.

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

6. After we rolled up, we send the cans to the bath (we wrap them up). We put the jars on the lids, upside down. If unmelted sugar is visible at the bottom of the jar, then move the jar a little to dissolve. Leave until completely cool.

Very tasty, crunchy and sweet and sour cucumbers are obtained. Our children love these cucumbers. We have such cucumbers in our apartment, and in the second year the taste does not change. I don’t recommend it for the third, they become sour and the original taste changes.

Crispy pickled cucumbers for the winter video