Hello, dear readers. The first half of the summer has already passed, and as you know, the second half is known for blanks for the winter. Today I will tell the recipe of delicious, sour-salty, crispy cucumbers. According to this recipe, our parents all the time pickle cucumbers, and I can not even say how many years. How many can remember, so much they salt. The recipe is universal, you can make your own changes to your taste. And it is possible to salt in a jar, in a barrel, in a bucket, in general in any container, the main thing is to maintain proportions. You can roll, leave under a plastic cover, or just in the basement (barrel, bucket, etc.).

Today I will tell on the example of a 3 liter jar, and storage in the apartment. But you can in the basement. And regardless of storage, these cucumbers are crunchy and tasty. And how to make you like this recipe, today I will try to explain.

Delicious Crunchy Cucumber Recipe

We start with the ingredients that we will use for salting.

The main components will be horseradish, garlic, dill, salt, and of course water. And I will explain this recipe using the example of pickling in a 3 liter jar using the cold bay method.

For this we need the following ingredients:

• Cucumbers - about 1.5 - 1.8 kilograms
• Dill - 2 - 3 umbrellas
• Horseradish root - about 3 centimeters
• Garlic - 2 - 3 cloves
• Salt - 80 grams
• Spring water - 1.5 - 2 liters
• Black currant leaves - 3 pieces

Put ingredients in a clean jar, except salt and water. It will not be a secret for anyone that all this should be prepared. Wash cucumbers and herbs, clean horseradish and garlic, and of course go to the spring for fresh cold water.

Who does not have a close spring, you can use the water from under the filter. I do not recommend using water directly from the tap. It contains chlorine, which will make cucumbers soft and not tasty. It may of course work out if you have a low chlorine content, but we always made it from a spring. And so we were always taught by parents.

We stack cucumbers tightly, but not up to fanaticism, we don’t strongly press them. About all this should look like this.

It may be a little denser, but this is unnecessary, and soon you will understand why. As you can see, in our country horseradish and garlic are found between cucumbers, and on top there is still an umbrella of dill, pressed down by several cucumbers. All this for uniform salting.

After the cucumbers are prepared, it is necessary to pour them with cold water and salt. You can of course pour the salt in a jar and pour water. But there is one significant point. If you do this, then perhaps the top cucumbers will be soft. And if the salt is dissolved in water and already filled with brine, then all cucumbers will be evenly salted and solid.

When we are flooded with water, we leave them to wander. Fermentation time depends on the ambient temperature. I will show an example of fermentation at room temperature around 23 - 24 degrees. In this photo you see in stages: the day of filling, in a day and in two days.

After about 12 hours, the cucumbers begin to ferment. This is clearly seen in the photo in the middle, the brine and air bubbles at the top of the canister become cloudy. We are waiting for our cucumbers to darken. Then you can try.

You may be different, it depends on the temperature, where cucumbers are. For example, it also happened that on the second day we already rolled up cucumbers. We do not wait for the time, but try. If you pay attention to the photo of the third day, then you will see that there are not enough several cucumbers there. We determined the moment when it was time to roll up.

No need to wait when the cucumbers are well acidified. As soon as you like the taste, become salted, then immediately merge the brine.

I usually pickle cucumbers in a bowl too. Dill and horseradish leaves throwing out, and everything else is still useful to me.

Now I put everything in small banks. Usually I use 0.5 liter cans, but more can be used, even 3 liter ones. But then you need to make more cucumbers. After all, with one 3 liter jar, it turns out to decompose cucumbers into 4 small, 0.5 liter jars, and only a few pieces will remain to be lightly salted. This is if you have not done.

Cucumbers can be laid tightly in a jar, they no longer break. But do not forget that you still get them from there. Between cucumbers, I put garlic and horseradish root.

Now we boil the merged brine.

And boiling pour in banks with cucumbers. Thus, we will stop fermentation, and cucumbers will not be very sour. But you do not think that the taste of a cucumber will remain as you remember it now. It will be sour, but not strong, but rather, very tasty. Cucumbers will be hard and crunch when bitten.

If you miss the moment of salted cucumbers, they will be sour. Of course, they will remain normal sour cucumbers, but believe me, when you roll them lightly salted, then you will eat one jar at a time.

You can roll up any cover, but preferably airtight. Otherwise, fermentation will begin again, and cucumbers will be sour, like barrel-shaped. And that's all that we got from one 3 liter jar, or more precisely, from 1.6 kilograms of cucumbers.

Here are three 0.5 liter jars and one 0.75. I put a plastic bag under the covers. This is so that the lids are tighter, we have a twist. And the covers will not smell like that. In the future, these covers can be used only for pickled cucumbers. Even after a year, the lids will not be washed and will smell.

Hermetically close we also because they will be stored in the apartment.

According to this recipe, you can not only roll cucumbers into the jars, but also pickle in a barrel, a bucket, a makitra. In general, in any container. From my own experience I will say that it tastes better in pottery. And not only cucumbers, but also tomatoes.

Our parents have a special two bucket clay barrel with a lid, and a homemade ceramic barrel, use them only for salting.

In order to pickle delicious crispy cucumbers in a barrel, it is necessary to calculate the number of cucumbers and make according to this recipe. With a few refinements. First, we immediately drop to the basement. Well, and secondly, be sure to cover the top with a sheet of horseradish.

And thirdly, we press cucumbers with oppression. Above should be water, well, or a sheet of horseradish, but not a cucumber. In this photo it can be seen on the example of a 3 liter jar. So they are not moldy. Horseradish blocks the development of mold, which spoils the taste. Thus you can pickle cucumbers under the capron lid.

Secrets of salting delicious crispy cucumbers for the winter

The firstthat I want to mention. If you deposit without seaming, then be sure to top must be a sheet of horseradish. It will not allow mold and fungi to develop. Both root and horseradish leaf must be present. And the sheet should be constantly on top. Even in winter, when you pick cucumbers, put the sheet on top. You can add more horseradish root and garlic, so cucumbers will be sharper and tastier.

The second, dissolve salt before pouring in cucumbers.   Do not use iodized salt!So there will be a uniform salting.

You can vary the taste by adding black currant leaves, cherry leaves, and even oak leaves. Some believe that the tannins in oak leaves will make the cucumbers hard. From my experience I will say, you will not like the taste. Our father decided to try, to diversify the taste. As a result, we threw them away.

I think the most delicious with the addition of black currant leaves. With cherry leaves the taste will be a little softer, which does not have a very good effect on the taste of cucumbers, for my taste.

AND the third, be sure to use dill umbrellas   or the seeds themselves. And preferably dry umbrellas, they are more fragrant.

Well, if you have already become sour cucumbers, you can still make them pickled, they also make crisp and tasty cucumbers. You can see the recipe for pickled cucumbers in the article "."

Now you know more than one recipe for salting cucumbers for the winter, choose to your taste. The first turn out sour, and the second sweet and sour. But both recipes are good in their own way, and they make delicious and crispy cucumbers.

Good billets to you! What kind of cucumbers do you prefer?

Each housewife wants to surprise her guests and favorite households with delicious cucumbers. But it is not always possible to preserve cucumbers so that they are sharp and crispy. It seems that everything is done as it should, but cucumbers are far from the desired result. And every year to try new recipes that would achieve the desired result. A couple of tips before canning cucumbers:

For pickling selected green cucumbers, not quite ripe, with dense flesh and with underdeveloped seed cells. To obtain good products, the quality of fresh cucumbers is of great importance, and therefore oversized, sluggish, damaged or diseased fruits should not be salted. It is best to pickle cucumbers on the day of their collection or on the second day. Fruits are divided into large, medium and small: (9-12, 7-9, 5-7 cm).

And so, I offer you the top ten best recipes and histories:

1. Crunchy recipe
Brine:
   1 l of cold water (boiled or filtered) - a little more than 1.5 tablespoons of salt
   On the 3-liter jar:
   1-2 cloves of garlic (cut into slices on the bottom), then cucumbers,
   on top of cucumbers - greens: a few inflorescences of dill, currant leaves, cherry leaves with sprigs, horseradish leaf

Procurement:

Wash cucumbers and pre-soak in cold water for 4 hours (we do not cut off the “butts” of cucumbers).
Then put cucumbers in clean jars with spices, pour in brine, close jars with plastic lids and put in a cool place (the temperature in the room should be about 20 ° C).
   A few days later, when the fermentation process begins (plastic lids on the banks will swell up), open the lids so that the air goes out - then the cucumbers will be crisp. After a day, close the lid again and pickled cucumbers can be put in the refrigerator.
   Such pickles should be stored in a cold place (for example, in a cellar or a refrigerator). So they are perfectly preserved throughout the winter and remain crispy (and rather sharp - due to garlic).

2. Mother's recipe

Spices are put on the bottom of the jar - dried dill, you can have dill, horseradish leaves, garlic, black peppercorns, bay leaf.

Then cucumbers are laid and marinated.

Marinade is prepared in a separate saucepan: for 1 liter of water, 2-3 tablespoons of salt, 2-3 tablespoons of sugar. Boil the whole mixture well and add 1st. Spoon of vinegar essence.

3. Pointy cucumbers

Ingredients:

1 kg of cucumbers, 30 g of dill, 10 leaves of celery or parsley, black currant, 1 black pea and 1 pod of red hot pepper.

For brine:

1 liter of water, 3 tbsp. spoons of salt.

Cucumbers are often salted in enamel dishes and glass jars. Seasoning lay on the bottom, in the middle and on top. Pick up small cucumbers.

The brine is poured with some excess. From above, they also put a wooden circle (not plywood) or a porcelain plate and oppression.

Dishes with cucumbers covered with a clean cloth and kept at room temperature for several days.

Then transfer them to a cold and dark room.

After 10-15 days add the brine to the brim and close the lids.

4. Old recipe

Take 10 kg or more of cucumbers, wash them in cold water, put them in dishes and dissolve salt in hot water in proportion to their quantity. (about 50 g of salt per 1 liter of water). Pickle cucumbers with this pickle, sprinkle them with dill, a leaf of black currant, add 2-4 cloves of garlic.

When the brine has cooled, take out the dishes with cucumbers in the cellar and put on the ice. A wooden circle is placed on top of the cucumbers and pressed with a clean stone. After 3-4 hours the cucumbers are ready.

A different ratio of cucumbers, spices and salt gives salty cucumbers different tastes. Cucumbers salted according to these two, also ancient, recipes are very tasty.

Method number 1

For 10 kg of prepared cucumbers, 600-700 g of salt and 500-600 g of spices are taken (40-50% dill, 5% garlic are among the spices, and the rest is tarragon, horseradish leaves and root, celery, parsley, basil, and leaves cherries, black currants, oak, etc.).

For the sharpness of taste, it is good to add dried red bitter pepper or 10-15 g of fresh.

Method number 2

Prepared cucumbers are placed in banks with a capacity of 3 liters, poured with brine at the rate of 50-60 g of salt per 1 liter of water, covered with lids and kept for 3-4 days at room temperature until the beginning of lactic acid fermentation. Then the brine from the cans is drained and boiled.

Wash cucumbers, add washed greens: 3-liter jar - up to 40 g of dill, 6-8 cloves of garlic, etc., and pour hot pickle. Banks are pasteurized at a temperature of 90 degrees for 12-15 minutes, removed from the water, immediately sealed.

5. Aspirin Cucumbers

Instead of vinegar - aspirin. On a three-liter jar, six aspirin tablets.

Dill, horseradish, currant leaves, cherry leaves, black pepper (peas) are not put into jars, but poured with salt water (2 tablespoons of salt per liter of water) in a saucepan and brought to a boil. And this hot pickle and pour cucumbers twice.

Cuttings from dill and leaves remain in the pan.

Before you roll the jar is added vegetable oil. The pickle never becomes cloudy, the banks never explode, you can keep it at home. Cucumbers turn out as if they were torn off the beds yesterday like fresh ones.

6. Sweet and sour cucumbers

Fresh spicy greens are placed in a jar: horseradish leaves, dill, tarragon, parsley, celery, etc. Large greens cut into 2-3 pieces. Peel small onions and garlic.

In a liter jar put 2 tbsp. spoons of 9% table vinegar, onion, 1-2 cloves of garlic, 2-3 black peppercorns, cloves, bay leaf, 15-20 g of fresh herbs and ½ tsp mustard. Put cucumbers and pour hot fill.

To fill in 1 liter of water requires 50 g of salt and 25 g of sugar. Sterilized in boiling water liter jars - 10 minutes, 3-liter - 15 minutes.

  7. Canning with currant juice

Pick up the same small cucumbers. Rinse well and cut off the tips.

At the bottom of each jar put 2-3 peas black pepper, cloves, 1-2 cloves of garlic, a sprig of dill and mint.

Cucumbers set in a jar vertically. Pour pouring, prepared from 1 liter of water, 250 g of ripe currant juice, 50 g of salt and 20 g of sugar.

Bring to a boil and pour over the banks. Immediately close the lids and sterilize for 8 minutes.

8. Cucumbers with mustard seeds

On 1 jar - small cucumbers, 1 onion, 1 small carrot, seasonings for salting, mustard seeds.

2 liters of water - 1 tbsp. vinegar, 2 tbsp. l salt, 8 tbsp. l Sahara.

Banks are well washed, sterilize (in the oven), boil lids.

Wash cucumbers, do not cut off the ass and spout, put in a colander to drain water.

Onions clean, wash, cut into rings, put on the bottom of the cans. Put carrots (circles), pepper, cloves, bay leaf and 1 tsp. mustard (peas).

Fill the jars with cucumbers, pour with usual boiling water, cover with lids and let stand until the water is warm.

Drain the water in a saucepan, boil again, add salt, sugar, vinegar. Remove necessarily foam. Pour the boiling pickle pickles and quickly roll up.

Turn the jars upside down and wrap to cool.

9. Vigorous cucumbers

In a sterilized jars put tightly cucumbers, greens (leaves of black currant, horseradish, cherry, dill stalks and baskets), bay leaf, garlic.

Pour with cold brine (1 tablespoon salt for 1 liter of water). Banks leave for 3-5 days without a refrigerator, cover with gauze.

Remove the white bloom formed, pour the brine through a sieve into a saucepan and boil for 20 minutes (it is desirable to measure how much brine turned out). Rinse cucumbers without removing them from the jar under running cold water 3 times.

Add 0.5 liters of water to 3 liters in brine + add 1 tbsp. salt. Pour the cucumbers. Roll up Turn over, leave until the next day.

10. Pickled pickled cucumbers

While the jars are being prepared, you can cook the marinade.

1 liter of water
   2 tbsp. salt without a hill
   1 tbsp sugar also without slides
   Bring all this to a boil and remove.

So we get a hot jar. Put prepared greens on the bottom (leaves of black currant, horseradish, cherry, dill stalks and baskets), bay leaf. We lay cucumbers tightly to each other (very tight!), Black peas on top, allspice 1-2 peas, green again and red hot peppers (attention here: if the pepper is whole, you can put whole, if there are cuts, cracks, then we put a thin strip, otherwise then it will be impossible to swallow the cucumbers because of the sharpness).

Add vinegar 9%:
   1 liter can-2 tbsp
   2 liter can-3 tbsp.
   3 liter can-5 st.l.

Fill in a thin stream of marinade

At the bottom of the pan pan (or cloth), pour warm water, so that the bank more than half was immersed in water. From above on banks we put covers. Cook somewhere 20 minutes 2 2 liter jar. You can check the readiness as follows: the lids became hot, the cucumbers changed color from light green.

We take out banks, we put on a wooden board. Lay the garlic, black pepper and a couple of peas allspice. Marinade topped up to the brim. Roll up. Banks put upside down, turn and leave for a day.

Little Culinary Tricks

Cucumbers for pickling should be medium-sized, fresh, with black spines. Cucumbers with white spines are not suitable for canning - these are dessert, perishable varieties. Banks with such cucumbers tend to "explode." Sluggish, "cork" cucumbers are not suitable either. They have lain for too long. It is better to salt them on food, without rolling in jars.

Soak cucumbers in water for 2-6 hours. This procedure will "make" cucumbers crunch.

So that there was a "explosive" situation, add a few seeds of gazhitsy to the jar. Sometimes use 1 spoon of alcohol or aspirin.

Just for crispy cucumbers add shcheritsa, and sometimes - oak bark.

Cucumbers will not grow moldy, and their taste will even improve if you put horseradish sliced \u200b\u200bshavings on top.

The so-called garlic pickles have a spicy and spicy taste - when they are salted, they use twice the normal amount of garlic and horseradish.

Enjoy your meal!!!

Salted cucumbers are considered to be an integral part of the menu in the winter season. Preserving vegetables in a similar way helps to preserve their beneficial properties, due to which the product has a high value. Consider the important aspects in order.

1. In order to get high-quality pickles, use only young fruits. The so-called “pickles” are considered to be smaller - green cucumbers about 5 cm long. Gherkins follow them, their length is about 7 cm. The best option for salting is 10-12 cm fruits. In practice, experienced housewives preserve large-sized vegetables , but they take up a lot of space, and it is not necessary to cut them along.
2. Often you can find canned cucumbers, which can be salted in conjunction with the leaves of oak, black currant or cherry. Due to the content of tannins in these plants, cucumbers retain their structure, remaining crisp and dense throughout their storage period.
3. If you are targeting a variety of pickles for pickling, give preference to “Ryabchik”, “Vyaznikovsky”, “Dolzhik”, “Nezhinsky”, “Borschagovsky”. In cases where the decision is made to preserve vegetables for the future, choose only those fruits that grow in open ground. Greenhouse cucumbers, in turn, are tasteless and watery, they are absolutely not suitable for salting.
4. In cases where, after sorting through the fruits, you didn’t sift out the excess ones (wilted, large in size), add sugar to the brine at the rate of 1.5-2% for the whole jar. Such a move needs to be done to speed up the fermentation process, which will not allow cucumbers to "limp". As a rule, vegetables of small size (5-10 cm) are salted in 6-7% solution, while larger fruits are subject to preservation of 8-9% solution.
5. Since cucumbers do not have a pronounced aroma and taste, salt must be combined with seasonings and herbs. Such a move will give saturation to the fruit, due to which the latter will not seem bland. Depending on personal preferences, choose a bouquet of spices yourself, focusing on the taste preferences of the household. The most popular and proven seasonings are coriander, garlic, parsley, allspice (peas), dill, celery, tarragon, horseradish, savory.
6. The taste of canned cucumbers is directly dependent on salt. If you use old or stale products, the pellets may not dissolve in water. The crystals, in turn, will begin to creak on the teeth, spoiling the impression of using the product. Cucumbers will be covered with a white coating on the consistency similar to mold.

• cucumbers (length 5-7 cm) - 2.3 kg.
• crushed sea salt - 160 gr.
• sugar (preferably beet) - 155 gr.
• citric acid - 2 sachets (about 22-25 gr.)
• purified drinking water - 3.2 l.
• allspice - 8 peas
• garlic - 8 teeth
• horseradish leaves, currant leaves
• parsley dill

1. Pick cucumbers, sort them by size and degree of ripening, wash thoroughly with a foam sponge. Type in a large basin cold running water, place the fruit there for 3-4 hours. After that, type ice (preferably thawed) water into another container, move cucumbers into it.
2. At this time, proceed to the processing of herbs. Wash the dill, parsley, currant leaves and horseradish to remove all dust and foreign microorganisms. Place the listed ingredients on a towel or napkin and dry thoroughly.
3. Sterilize the jars with soda by boiling them in a saucepan for 5-7 minutes. At the end of the period, dry and leave to aerate at room temperature so that excess moisture evaporates.
4. Put the washed greens on the bottom of a sterilized jar, proceed to the preparation of brine. Mix in one bulk composition of sea salt, granulated sugar (both beetroot and cane are allowed), citric acid powder. Pour filtered water into the mixture, put the pot on the stove and bring to the boil.
5. When the pellets are completely dissolved, turn off the burner, wait 10 minutes, then turn it back on. Boil for another quarter of an hour, then remove from the stove and cool a little. Put chopped parsley and dill on the bottom of the jar, then send currant leaves and oak leaves. Peel the garlic and cut the teeth into 2 equal parts, send it to the container.
6. Lay out the cucumbers, placing them in a convenient way (vertically, horizontally, diagonally), fill the fruit with the resulting brine, let it brew for 10 minutes with the lid open, then roll up and turn the cans upside down. Cover with a towel, cool to room temperature. Take it to the cellar or cellar for at least 1 month.

• fresh cucumbers (about 7-10 cm long) - 1.7 kg.
• fresh dill - 1 bunch
• dill (seeds) - 35 gr.
• horseradish root - 4-6 gr.
• pork garlic - 2 stalks
• bitter pepper - 3 gr.
• food salt - 155 gr.
• purified water - 2 liters.

1. Sort cucumbers by size, shape and variety, wash them under cold water and place on a towel to dry completely. Pour running water into a basin, add ice cubes, place the fruit there for 6 hours.
2. While soaking occurs, proceed to sterilizing the cans. To start, put each of them in a saucepan, pour water and boil. After that, wipe dry, leave to evaporate moisture. When the time for soaking, take the fruit and cut the "ass", wash them well with a kitchen sponge to remove the bacteria.
3. Take the enameled pan, pour salt into it (food, not sea), add filtered water. Put it on the stove and boil it so that the granules are completely dissolved. After that, skip the pre-cooled brine through 3 layers of gauze fabric.
4. Peel the horseradish root, wash and chop the dill. Place cucumbers on the bottom of the jar, alternately transfer them with spices (wild garlic, pepper, horseradish, seeds and a bunch of dill).
5. Pour the brine into the container, put the press wheel and oppression. Take the jar to a warm place for 1 week to start and mark the lactic fermentation. After the specified period, remove the resulting foam, film and mold, add more brine.
6. After updating the composition, take the container to a dark and cold place; fruits should be carefully salted. Do not forget to remove moldy formations every day and wash your oppression.
7. After about 1 week of pickling, remove the cucumbers from the can, wash them in cold filtered (!) Water. Now place in new (sterile) containers, fill with the brine in which the preservation was carried out (at first it must be passed through a cotton gauze filter).
8. When all the cucumbers and spices are laid, close the jars with clean lids. Pour the room temperature water into a wide saucepan, put the can / jars in there, send it to the stove. To prevent the glass container from cracking, it is recommended to put a tree block or a piece of cloth at the bottom of the pan.
9. When the composition starts to boil, note the time, after half an hour, remove the cucumbers from the stove, plug the cans with tin lids. Turn the container upside down, cool it, then take it to a cool room for long-term storage.

• short-cucumbers - 1.8 kg.
• fresh dill - 1 bunch
• garlic - 5 teeth
• red pepper (ground) - 2 gr.
• horseradish root - 5 gr.
• black currant (leaves or fruits) - 5/10 gr., respectively
• tarragon (leaves) - 4 gr.
• fine sea salt - 160 gr.
• drinking water - 2.3-2.5 liters.

1. Put sea salt in a thick-walled pot, add water, put the container on medium heat and bring the mixture to a boil. When the first bubbles appear, reduce the power, strain the composition until the crystals completely dissolve, then remove from the stove and cool. Pass the resulting brine through a gauze fabric, folded in several layers, wait 1 hour.
2. Pick cucumbers, leave for preservation specimens about 9-10 cm long. Wash them under the tap, then send them to the pelvis and soak in ice water (the exposure time is about 3-5 hours). After this period, wash the fruit again, cut the "ass".
3. Peel and chop the dill into medium sprigs, chop the garlic teeth into 2 equal parts. Place the spices in the bottom of the container, add red pepper, currant berries or leaves, horseradish, tarragon.
4. Put the cucumbers in a vertical way over the entire cavity of the jar, pour in the salt solution, close the capron lid. Take the containers to a warm place for 2 weeks, wait until the end of fermentation.
5. Remove the film and mold, add the brine to the top, retreat 3-4 cm from the neck. Put the jars in the pan, add water, boil for about a quarter of an hour with the lid open. After that, immediately roll up, turn the vessel upside down, cool. Take to the basement or cellar for 2 months.

• tomatoes - 10 pcs. medium size
• cucumbers - 0.7 kg.
• ground salt - 40 gr.
• granulated sugar - 110 gr.
• horseradish leaves - 5 pcs.
• dill - 0.5 bunch
• parsley - 0.5 bunch
• bitter pepper - 1 pod
• garlic - 0.5 heads
• bay leaf - 3 pcs.
• currant leaf - 5 pcs.
• allspice - 4 stars
• black pepper (peas) - 5 pcs.

1. Wash the tomatoes with cold water, wipe them with a kitchen sponge, and dry with a towel. Pass through a meat grinder, after removing the peel. Send the resulting porridge in a thick-bottomed pot, put it on the stove, stew (do not boil) over low heat for about half an hour.
2. Prepare jars: wash them with soda, then boil for 7 minutes, dry. Soak the cucumbers in a basin with ice, preferably melt water, leave for 5 hours. After this period, cut off the tips, wipe with a towel.
3. Wash the dill, parsley, horseradish leaves and currants, peel and chop the garlic into slices. Send greens to the bottom of a sterile jar, add carnation, pea and bitter pepper, bay leaf.
4. Mix tomato juice with sugar and salt, wait until the crystals are completely dissolved. Pour cucumber mixture obtained, mixed with boiling water in a ratio of 2: 1. Send the jars to the pan and place on the stove, boil for 10 minutes. Then tighten the containers with a tin lid, cool and transfer for long-term storage.

Like any other matter, the preservation of cucumbers has a number of features that must be taken into account without fail. The main rule to which you should pay attention, is to properly prepare the brine, which sets the tone for the whole dish.

Video: a step-by-step recipe for pickled cucumbers for the winter

When we lived in a dormitory as a student, I was lucky to try many different salted and canned cucumbers: all the girls brought mother's blanks, and then treated each other.

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

Salted cucumbers make the most delicious, vinaigrette, they can be eaten just like a snack 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 we were visiting our grandmother with our daughter and salting cucumbers all together. The recipe for pickled cucumbers 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 makes them, for more than a dozen years. The recipe is proven, cucumbers are crunchy and not very salty, they can be stored in a cellar for up to 2 years.

To pickle cucumber will require any cans and nylon (plastic) cover. Metal caps do not recommend to take, because they rust (both inside and outside ...)

So, for pickling cucumbers, we need the following:

• Cucumbers
• Clean and dry cans of 1 liter, 2 liter or 3 liter
• Capron caps
• Horseradish leaves
• Dill umbrellas
• Black Pepper Peas
• Cleaned Garlic
• Chilli peppers
• Dry mustard
• Oak leaf (to crunch cucumbers)

For brine:

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

Cooking:

If you can put less salt, the lack of salt in pickling 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 (or better for 5-8, especially if they are purchased cucumbers). This must be done so that the cucumbers will get the missing water, otherwise they will get it from the brine and it may not be left completely in the bank. Rinse the cucumbers under running water. The tips of cucumbers can not be cut.

Wash cans and lids. (I do not sterilize them and do not dry them in this recipe. But, if you pour the jars and lids with boiling water, this will be only a plus).

Lay cucumbers, shifting evenly greens.

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

Dissolve in a separate container 2 full with a slide of tablespoons of coarse salt in 1 liter of water (for 3 liters. A can of leaves takes about 1.5 liters and 3 tablespoons of salt).

Stir well and let stand. Usually from coarse salt precipitate is obtained. I do not pour it into the jar. Pour the banks to the top. Cover with ordinary plastic covers and place in a cool place.

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

Sometimes it is necessary to add brine (until the foam is completely expelled from the can and the edge of the neck, i.e. at the very edge of the can, brine is calculated per 1 liter of water - 2 tbsp. L of salt).

Cucumbers will roam. This is normal. They may become cloudy and foamed, but then the brine will brighten over time and the foam will go away.

Finally, we in the Urals also waited for the well-established heat, and all cultures began to grow and began to actively bear fruit. We have already lowered gooseberry and red currant jelly to the basement. And now ate plenty of cucumbers, so it's time to clean them as well. In winter, most often they are used in and.

Well, now we are concerned about pickling cucumbers for the winter in one-liter jars, so that they turn out crispy. If you are interested in why I am focusing specifically on this volume, I will willingly explain. The fact is that we don’t eat three-liter and a couple of fruits still sour and disappear. And remembering the recipe for 1 liter, you can safely calculate the right amount of ingredients and two and 3 liter jars.

Of course, I do not cover all the recipes, but I will show you the most interesting and successful in its composition.

By the way, if you are interested in different marinades, then this topic is devoted.

Pickled cucumbers pickled in liter jars for the winter with lemon (citric acid)

Let's start with the most unusual method of salting. I really liked the originality and flavor. And the whole thing is that a lemon circle is added to each jar. And he helps our blanks not to explode and sour. Of course, for the complete preservation of 1 slice is clearly not enough, so we will add a little lemon.

On the liter we take:

• water - 0.5 l;
• salt - 25 g;
• sugar - 70 g;
• citric acid - 0.5 tsp
• garlic - 2 teeth,
• lavrushka - 2 leaves,
• currant - 2 leaves,
• horseradish root - 0.5 cm,
• dill umbrella,
• allspice - 2 peas,
• tarragon - 1 leaf,
• cherry - 2 leaves.

1. The zest of crunchy cucumbers is that they need to be pre-soaked. If you have them yesterday, then fill them with water for 2 hours. If a fresh crop, then about 30 minutes. So they completely replenish the evaporated moisture and remain filled and elastic.

2. Then you need to take a clean foam sponge for washing dishes and rinse each cucumber thoroughly with it. If you have a spiny variety, you also need to get rid of these small growths.

3. Then, for each vegetable, we trim the tails on both sides.

4. Place 2 cloves of garlic, cherry leaves and currants, dill and peppercorns on the bottom of a clean container. Add vegetables, it should be done very tightly. Usually take small or medium fruit. The average is laid out the first row vertically, so that the cucumbers stand.

And the top of the jar is already filled with small fruits, they are easily placed at the neck. In order for the billet not to explode, its filling needs to be heated.

5. Wash lemon and cut into rings. One piece is added to each litrovki. Fill them with boiling water and leave to warm up.

To prevent the jar from cracking, place it on the blade of the knife so that excessive heat is lost in it.

6. After 20 minutes, drain this water. Then we merge this water.

7. During the time that we poured cucumbers, we will have time to cook the marinade.

At 0.5 liters of water pour sugar, salt and citric acid. Put the tare with brine on the stove and turn on moderate fire.

8. After boiling boil marinade for 1 minute. Drain the water from the cans and pour the brine. Without losing time, we immediately roll up the necks with boiled and dried lids.

9. The next step is to gently turn over our litter and check if the air bubbles go inside the pickling and if the lid is leaking somewhere.

10. Hide our blank “under the fur coat”, there it will continue to be sterilized naturally.

By the way, in this recipe, you can add tomatoes, peppers or other vegetables. The method of cooking will not change, and the ratio of marinade remains the same.

With 1 liter of brine, you can pour two liter jars.

Detailed step by step recipe with 9% vinegar

Our marinades with vinegar are more successful than without it. Therefore, of course, the recipe with its use, I will not bypass the party.

The composition of the liter of cucumbers:

• salt - 2 tablespoons,
• granulated sugar - 1 tbsp.,
• allspice - 2-3 peas,
• 30 grams of vinegar 9%,
• dill umbrella,
• 2 garlic cloves.

We will also prepare without sterilization, it is much faster, and the result is also tasty.

1. Prepare the banks. I usually do it with steam, and the lids are boiled in a dipper.

2. Put garlic and dill on the bottom of sterile liters.

3. The next steps in the jar are clean and dry cucumbers. They also cut off 2 millimeters from the ends.

4. Then we need to warm the vegetables twice. But so that they remain crispy, we will reduce the time of scalding.

If earlier we warmed them for 20 minutes, then now we will do it for 10 minutes each time.

5. Fill the container with boiling water and cover with a lid. We notice the necessary 10 minutes.

6. Then we pour this water into the pan and once again warm the fruits with boiling water.

7. During this ten minutes we will prepare a pickle. In a liter of water, pour sugar and salt, put the brine on the fire and let it boil.

8. Drain the water that we poured again. And then put the peas in the cucumbers themselves. Pour brine is not to the edge, leave some space to pour vinegar.

9. Close the sterilized lids and close the key.

10. We turn them over and cover them “under the fur coat”, there they will stand for at least 12 hours.

Lightly salted cucumbers for winter on mineral water

We make salted cucumbers in order to eat them immediately. But there are lovers to close them for the winter. Therefore, I also bring this recipe, but I remind you that you only need to keep them in the cold.

Ingredients for 1 kg of cucumbers:

• 2 tbsp. salt without slides,
• mineral water - 1 liter,
• 2-3 umbels of dill
• Garlic cloves - 2 pcs.

1. We wash the fruits and cut off their tips.

2. Lay in the bank umbrellas of dill, garlic and vegetables.

3. Mix mineral water with salt and pour cucumbers all the way to the top. Close the capron lid and leave to stand at room temperature for 3 hours. Then put them in the fridge.

They are salted and crispy. Stored almost until the spring. But still I advise them to eat before the others.

The method of pickling cucumbers without sterilization with 70% vinegar

With acetic acid it is very easy to overdo it and then the pickling will be very sharp. I usually use 1 tsp of topless acid for 1 liter of water.

Ingredients for two cans, 1 liter:

• 1 kg of cucumbers,
• 1 bell pepper,
• 2 dill umbrellas,
• 5 cloves of garlic,
• 4 peppercorns,
• 9 black peppercorns,
• 2 leaves of laurel,
• 1 tsp acetic essence (70%),
• 1 liter of water
• 1 tbsp. rock salt
• 2.5 tbsp. sugar sand.

1. Well wash off the fruits of white bloom under running water with a clean new sponge. Then soak with water for 1.2 hours.

2. Wash the cans with baking soda and sterilize them and the lids.

3. Place a bay leaf and dill umbrellas in a deep cup. Fill with boiling water for 1 minute. So they better give their fragrance.

4. Remove the seeds and the stalk from the bell pepper and cut the flesh into small pieces. We put them in the jar. On them is a bay leaf, an umbrella of dill, garlic and peas of black pepper.

5. Cut off the fruits of the ass and put it tightly in jars.

On the volume of 1 liter takes about 500 g of cucumbers.

6. Fill the top with boiling water and leave for 10 minutes to warm the vegetables.

7. Then drain this liquid. It is also boiled again and pour the fruit for 10 minutes.

8. During this time we will have time to make the marinade. On 1 liter lay out salt and sugar, let the water boil.

9. From the blanks, pour out the liquid and immediately fill them with hot brine.

10. On top of the brine in each billet add 0.5 tsp. acetic essence and close the banks of the key.

We turn over and we remove "under a fur coat".

Marinating method with mustard

Mustard gives a specific sharp taste to the already prepared brine. And the cucumbers themselves become sweeter. By the way, when adding vinegar, they retain their green color, but when adding vinegar, they seem to turn a little yellow. Have you noticed?

We will need:

• cucumbers,
• 2 cherry leaves,
• 2 leaves of currant,
• 1 bay leaf,
• 3 pieces of allspice,
• 5 black peppercorns,
• 1 clove inflorescence,
• 1 tsp mustard seed or 1 tbsp. dry,
• 1 tsp vinegar 70%,
• medium horseradish stalk,
• granulated sugar - 2 tbsp.
• rock salt - 2 tbsp.

1. Wash vegetables, sort them by size and fill with water for 2 hours.

2. Then we cut the tops of each fruit. If you come across bitter, it's not scary, their marinade is well salted.

3. Cherry and currant leaves are scalded with boiling water. A pleasant aroma goes right through the kitchen.

4. At the bottom of the sterile litrovka lay out 2 sheets of cherries and currants, bay leaf, allspice and black pepper.

5. We ram the cucumbers and for the first time pour them with boiling water so that they warm up well.

6. Then pour this liquid into the saucepan, let it boil and again pour the jars with it, cover the necks with lids so that the water does not cool quickly.

7. Cooking marinade. On 1 liter of water pour sugar and salt, put on the stove and let the brine boil.

8. In the meantime, pour out water from the cans and add a teaspoon of mustard to each liter. You can use the seeds, then they are beautifully distributed in the marinade, or take a dry seasoning, but the color of the pickle may dull a little. It does not affect the taste.

9. Fill with boiling marinade, then pour into the blanks on an incomplete teaspoon of vinegar essence.

10. Roll containers and turn them upside down. If not a drop has ever been leaked, then we coat it with coats until it cools completely. And it will take about a day.

The recipe for the preparation of preservation without vinegar with aspirin

Now it became possible to use aspirin. This acetylsalicylic acid, which, like citric and malic helps our blanks to successfully survive the winter in the cellar.

But it can still cause allergies, so it is not suitable for all families.

Composition:

• 16 ml of 9% vinegar,
• 1.5 tbsp sugar,
• aspirin - 1 tablet,
• 1.5 tbsp salt,
• garlic cloves - 2 pieces,
• dill,
• horseradish sheet
• 1 liter sterilized capacity
• 3 leaves of cherry and currant,
• allspice - 4 peas.

1. In a sterile litrovka lay out seasoning: garlic, herbs, leaves and pepper.

2. Fruits are washed, dried and cut off the ass.

3. In the kettle, heat the water and pour cucumbers with boiling water to the top. Cover with a sterile cap and let cool until you can take hold of the sides of the jar.

4. Vegetables warmed up and pour this liquid into the pan. We also add vinegar, salt and sugar.

5. We wait until the brine boils, and in the jar itself lay out 1 pill of aspirin.

6. Top pour boiling brine and do not hesitate, but immediately roll up the lids.

7. We wrap the workpiece and wait for complete cooling.

Video recipe salting for the winter with vodka

It turns out that the marinade with vodka also makes the cucumbers crisp. I think it will be more interesting for you to watch the video, where each step of salting is described in detail.

What a resourceful our hosts and hostesses even marvel at.

Crispy sweet cucumbers for winter

For the sweet tooth and salting recipe should be high in sugar content. A pleasant sweet-and-sour taste will emphasize even the taste of the kebab, not like a regular salad. This recipe is prepared with sterilization.

Composition on 3 banks on 1 l:

• 2 kg of cucumbers,
• 1 liter of water
• 0.2 kg of granulated sugar
• 2 tbsp. salt,
• 6 cloves of garlic,
• Vinegar 9% - 200 ml.

1. Fill the saucepan with cold water, pour out salt, sugar and vinegar. Heat until bubbling, turn off and leave the brine to cool to room temperature.

2. Wash and sterilize containers. Inside we lay out 2 slices of garlic.

3. With the fruit, remove the ass and tightly pushed into the litrovki.

4. Fill the already cooled brine.

5. Put the jars in the pan for sterilization, previously we put a cloth on the bottom of it. To our jars are not cracked from the strong heat.

6. Fill with warm water, it should reach the hanger of the container. Turn on the heat and cook the cucumber jars for 7-10 minutes. The fruits during this time will change color.

7. Then immediately close them with lids, turn over and wrap for a day. They are very crispy and tasty. And most importantly, they are well stored even at room temperature.

Salting of cucumbers in a cold way under a nylon cover

There are lovers and do not bother with hot brines and sterilization, and cook canned food in a cold way. Often for this is taken a dense capron cap. It does not allow the ingress of air and is easily removed if you want to eat salting.

Important! This method of preparation is suitable only for storage in cold conditions: in the cellar or basement.

We will need:

• cherry leaves - 3 pcs,
• horseradish sheet
• dill umbrella,
• currant leaves - 3 pcs,
• garlic cloves - 3 pcs,
• litere of water,
• rock salt - 1 tbsp.

1. In a clean jar lay out the washed and dried leaves: cherry, currant, horseradish, dill.

2. Garlic peeled and cut into larger ones. We pour out to the green.

3. Stack the fruits as closely as possible. Sometimes shaking the jar so that they free up more space.

4. We do not cut and pickle cucumbers. And just for half an hour soak them in cold water.

5. In a liter of pure cold non-boiled water, we dilute salt, stir until dissolved, and pour the fruit to the top. Close the tight capron lid.

6. And we immediately remove the basement and you can try them as early as next month.

I also want to draw your attention to the fact that we do not use such types of salt as Extra or iodized. Now all its variations have appeared, such as "tasty" salt or dietary. With them, the banks will explode like balloons. We need the usual stone large.

How do you compile? I would be glad if you use my advice.