Is it possible to salt in stainless steel? Expert advice: to make sauerkraut crunchy at your table

11.08.2021 Vegetable dishes

Usually salted cucumbers are cooked in a jar. But other containers can be used for this. For example, there are numerous recipes for salted cucumbers in a saucepan.

It is better to take cucumbers with pimples. Such vegetables are specially designed for pickling, so they do not soften so much.
It is desirable that the cucumbers are approximately the same size. This way they spread out evenly.
The ends must be cut off. They accumulate nitrates.
For uniform salting, cucumbers can be placed vertically.
You can not tightly pack the vegetables in the pan, they should float freely in the brine in order to better soak.
You can cover the pan with a lid or a towel. Do not cover it with cling film, otherwise the fermentation process will proceed very slowly.

At the same time, each housewife may have her own tricks for preparing salted cucumbers. The main thing is to prepare the brine correctly, otherwise the vegetables will not be saturated normally.

Selecting and preparing vegetables before cooking

To make cucumbers tasty, they must be properly prepared:

Gather vegetables in dry weather. If the weather is rainy, vegetables become too juicy and spoil quickly.
After picking, the cucumbers are left for a couple of days in a cold place. It's better if they stick a little.
Soak the vegetables in water 3 hours before pickling. This will keep them tasty and crispy.
Wash cucumbers very carefully. This is a vegetable that grows on the ground and is almost always full of dirt. Most of the bacteria is in the soil, and if the dirt is not washed well, they will begin to multiply right in the pan.

Special attention should be paid to the preparation of spices. Greens also need to be washed well so that there is no dirt. With greens, not only bacteria, but also small insects can get into the pan, so you need to sort it out carefully.

How to cook lightly salted cucumbers in a saucepan

There are many recipes for pickling cucumbers. In this case, you can strictly follow the recipe or add spices to your liking.

Classic recipe for a 2-liter jar

You need to take the following ingredients:

1 kg of cucumbers;
horseradish root and leaves;
half a head of garlic;
1 st. l. dry dill;
3 art. l. salt;
1 liter of water.

This amount of ingredients is suitable for a two-liter jar, but you can pickle vegetables in a saucepan. Pour cucumbers with cold water and hold for 2-3 hours, this will make them more crispy. Cut off their tails and transfer them to a container for brining.

Prepare brine. To this end, boil water and add salt to it. Put chopped horseradish leaves and garlic, whole horseradish leaves, dill to the cucumbers. Fill the container with the resulting brine.

Quick recipe in 5 minutes

To quickly pickle cucumbers, the following components are required:

cucumbers themselves - 1 kg;
water - 1 l;
salt - 3 tbsp. l.;
sugar - 0.5 tsp;
cherry leaves;
fresh dill and dill umbrellas.

Place all ingredients in a saucepan, add water and bring to a boil. Then remove from heat and leave to cool. Cover with a tight lid. Such cucumbers can be eaten within a few hours after preparation.

In cold water

Salting in cold water allows the hostess to save a little time. But in this case, salted cucumbers can be eaten in about a day.

For this recipe you need to take:

cucumbers - 1 kg;
garlic - 3 cloves;
ground pepper;
dill greens;
hot pepper - half a pod;
salt - 70 g;
water - 2 l.

Place all the ingredients together in a saucepan. It is also not recommended to cut the pepper, otherwise the cucumbers will turn out to be too sharp. Pour cold water over, cover and leave in a warm place. If you put the container in the refrigerator, the vegetables will sour longer.

without vinegar

In the process of preparing salted cucumbers, you do not need to add vinegar. It does not slow down their fermentation time, but they acquire a sharp vinegary taste and smell. If you want to salt cucumbers for the winter, you can add a small amount of vinegar to increase their shelf life (1 tablespoon per three-liter jar).

Cold and fast method on mineral water

With mineral water, cucumbers are especially crispy. To make this simple dish, you will need:

1 kg of cucumbers;
2 tbsp. l. salt;
a bottle of 1.5 liters of carbonated mineral water;
dill and parsley;
half head of garlic.

Prepare the cucumbers, remove the tips from both sides. Put some greens on the bottom of the pan, add a little chopped garlic, then cucumbers. On top of them - the remaining garlic and herbs. Add salt to the water, mix well and pour the cucumbers with the prepared brine. Press down with a plate and send to a cool place for a day. After the specified time, cucumbers can be eaten.

With spices in a hot way

Black and allspice peppers, garlic, dry or fresh dill, leaves and currants, horseradish root go well with cucumbers. You can add oak leaves, anise, cloves, bay leaf - but this is already an amateur.

A good taste is obtained by adding seasoning for Korean carrots. Vegetables must be covered with spices and greens, then pour hot marinade. To prepare it, you need to take 2 tbsp for 1.5 liters of water. l. heaping salt.

With garlic and herbs

When pickling cucumbers, be sure to add garlic - it gives a pronounced taste to the dish. Greens can be used differently, but dill is best.

You can pickle cucumbers according to this recipe:

Wash 1 kg of cucumbers well, cut off the ends on both sides, put on the bottom of the pan.
Lay a layer of dill on top, then another layer of chopped parsley. If desired, you can add a little cilantro (a few branches) and green onions.
Press down 4-5 cloves of garlic and cut into strips, throw into the pan.
Prepare marinade. Boil 1.5 liters of water, add 70 g of salt, stir until it dissolves.
Pour the prepared marinade into the pot with the vegetables.

Such salting will be ready for use in 1-2 days. And you can leave the cucumbers for longer,

With dry mustard

Cucumbers can also be cooked with dry mustard. It gives the dish a spicy taste. It can be added to any recipe at the rate of 1 tsp. mustard per 1 kg of cucumbers.

Chopped salted cucumbers

To pickle cucumbers, they can be pre-cut. But it must be borne in mind that this way they cook much faster and are better salted. Use the same ingredients as in other recipes, but pre-cut the vegetables - divide into 2 or 4 parts.

Storage Features

Freshly salted cucumbers can be stored for several days. Over time, they will ferment and become salty and sour. To increase their shelf life, they can be sent to the refrigerator immediately after preparation. And when they ferment, you will need to drain the brine and pour them with chilled boiled water. You can also boil the brine itself. To do this, drain it, boil it, cool it and pour it back to the cucumbers. So the bacteria will die, so the fermentation process will stop.

It would seem, who can be surprised with pickles? However, in order to prepare such a popular snack as pickled cucumbers, certain knowledge and skills are needed. In addition, it is important to choose the right cucumbers. Below you will find the most popular recipes for self-salting cucumbers.

Methods for pickling cucumbers

Regardless of the pickling method chosen, it is important to choose and prepare vegetables correctly. Cucumbers should be medium-sized, without wormholes and damage. To make the salted cucumber crunchy, it is recommended to soak it in cold water with ice for several hours.

Pickling cucumbers is possible in a cold and hot way.

Cold

A barrel of vegetables prepared with this method should be stored in a cool place, otherwise they will quickly deteriorate. The process is quite simple: put cucumbers with herbs and spices in jars or a large saucepan, dissolve the salt in water, and pour the vegetables with the resulting brine. Banks are corked with tight nylon lids and left in a closet. The product will be completely ready in about 30 days.

Hot

This method differs in that vegetables are poured not with cold, but with hot brine, which is prepared from water, salt, spices and herbs. The cucumbers filled with marinade are left for a week, after which they are rolled up, after adding a little brine if necessary.

Video "Cucumbers like from a barrel"

From this video you will learn a delicious recipe for pickling cucumbers for the winter.

How to pickle cucumbers in a barrel

Barrel cucumbers, fermented in oak tubs, have a traditional unique taste. Such pickles are prepared today according to old classic recipes that do not lose their relevance.

The first step is to prepare the container. A few days before salting, carefully wash the barrel with a brush, fill it with clean water for a day. All internal walls should be thoroughly wiped with a mixture of salt and garlic - this will protect the barrel from the development of mold. Do not forget to carry out similar manipulations with the lid.

About 24 hours before pickling cucumbers, prepare a brine: dissolve coarse salt (600-900 g) in clean drinking water (about 10 liters), strain it through gauze folded in several layers. We put greens in the barrel: dill umbrellas, horseradish leaves, you can add a few cherry leaves. Place carefully selected, pre-washed and soaked cucumbers on top, filling about half of the container. Now we put the spices: garlic, red pepper.

We fill the barrel with cucumbers to the top, cover with herbs and fill with brine. In this form, the tub is left for several days, then tightly corked and sent to the cellar until winter.

Love pickled cucumbers, but don't have a barrel? No problem! It is also possible to pickle gherkins deliciously in an ordinary enameled pan.

For 1 kg of cucumbers you will need:

greens for pickles: dill, horseradish leaves, cherries, black currants, parsley;
1 pod of hot red pepper;
1 liter of clean drinking water;
50 g of salt;
peppercorns to taste.

Soak cucumbers in cold water with ice for 2 hours. Wash the greens thoroughly, line the bottom of the pan with it. Cut the pod of hot pepper into pieces, place on top of the greens. We tightly lay the cucumbers and pour cold brine from water and salt. Be sure to install oppression. After 3 days, the appetizer is ready to eat or jar for longer storage.

If you do not plan to eat all the cucumbers at once, drain the brine and rinse the vegetables, arrange them in sterilized jars, boil the brine and fill the jars with them. Roll up the lids and send for storage in the closet.

Quick pickling of cucumbers in jars

Most often, our housewives prefer to pickle cucumbers in jars - such containers are available to everyone, cucumbers quickly disperse after opening the jar.

with mustard

A feature of this recipe is dry mustard powder, which is added to each jar before seaming - it protects the product from mold and fermentation. To prepare one two-liter jar, you will need:

1 kg of cucumbers;
greens for conservation: parsley, dill, currant leaves, cherries, horseradish;
garlic - 4 cloves;
1 liter of water;
2 tbsp. l. salt with a slide;
1 st. l. mustard powder from a sachet.

We pre-sterilize jars and lids, soak cucumbers in cold water for several hours. Put greens, peeled garlic in each jar, tightly lay cucumbers. We prepare a cold brine: dissolve the salt in water, fill the jars with a mixture and leave for several days at room temperature. After 3 days, the brine is drained from the jars, boiled and the cucumbers are poured again. It remains to add mustard to each jar and roll up the workpiece with lids.

With hot pepper

Pickles with hot peppers, prepared for the winter in jars according to this recipe, are crispy, with a spicy taste, they are perfectly stored even in a warm city apartment.

To salt 2 kg of cucumbers, prepare:

1 medium bunch of dill greens;
2 pods of hot pepper;
medium-sized horseradish root;
3-4 cloves of garlic;
a few cherry or blackcurrant leaves.

For brine:

5 glasses of water;
2.5 st. l. rock salt.

Cucumbers are washed, dried, laid out in jars in layers, alternating with herbs and garlic. Boil water, dissolve salt in it, cool slightly and pour jars of cucumbers with warm brine. Cover with lids and leave to dry for about a week. After 7 days, the brine is drained, boiled and the vegetables are poured again, immediately corking with lids.

in tomato juice

A quick recipe for harvesting cucumbers, in which tomato juice is the main preservative. To prepare one serving, you will need:

15 medium-sized cucumbers;
1.5 liters of tomato juice;
1.5 st. l. rock salt;
1-2 bay leaves;
2 umbrellas of carnation;
a few peas of black pepper;
2 sprigs of parsley or celery;
2-3 g hot ground pepper.

Pour tomato juice into a saucepan, add salt and leave over medium heat until boiling. We spread the spices: lavrushka, cloves and peppercorns. We tightly pack cucumbers, celery or parsley into prepared jars, add a small piece of hot pepper each. Pour vegetables with tomato marinade and sterilize for 15 minutes (for jars of 800 g). We roll up the jars and send them under a warm blanket until they cool completely.

old recipes

Along with modern harvesting methods, there are classic salting recipes that our grandmothers used successfully. Let's try some of these options.

With oak bark

Oak bark, added to cucumber jars, gives that unique taste that barrel cucumbers are famous for.

Selected, pre-washed and soaked cucumbers are placed in liter jars, adding dill, horseradish leaves and garlic to them. We prepare the brine: in 1 liter of water we dissolve 1 tbsp. l. salt and 2 tbsp. l. granulated sugar, boil and pour jars with cucumbers.

Cover with lids and leave alone for 20-30 minutes. Then drain the brine and bring to a boil again. In parallel, in each jar, add 2 tbsp. l. vinegar and 1 tsp. shredded oak bark. Pour boiling brine over vegetables and seal.

On vodka

Based on a three-liter jar:

cucumbers - how much will fit;
1.5 liters of water;
50 ml of vodka;
4 tbsp. l. salt;
herbs and spices to taste.

Put vegetables and greens in sterilized jars in layers, add salt, pour cold water. Cover with lids and leave for a few days to ferment. As soon as a film appears on the surface of the brine, you can proceed to the next step. Drain the brine into a saucepan and boil. We add vodka to each jar, fill it with hot brine and cork with tight plastic or metal lids.

There are never too many pickles. Cook them with joy and eat them with pleasure.

Quick cooking of lightly salted cucumbers is the most convenient way to prepare simple snacks for the festive table. In this case, it is allowed to use any recipe for cooking vegetables: with cold or hot water. You can make crispy and spicy salted cucumbers in a saucepan with the addition of non-standard spices, currant leaves or cherries. Among the proposed photo and video instructions, the hostesses can choose both the fastest way to prepare an appetizer in 5 minutes, as well as more complex recipes for lightly salted cucumbers with fragrant seasonings.

How to cook lightly salted cucumbers in a saucepan - a quick recipe in 5 minutes for hostesses

With the right selection and mixing of spices, the most ordinary cucumbers can be an excellent snack for the table. You can choose them at your own discretion, or you can use already proven recipes that all hostesses will definitely like. A simple recipe with the addition of different types of peppers and herbs will quickly help you make spicy salted cucumbers in a saucepan.

Ingredients for cooking pickled cucumbers in a saucepan in 5 minutes

peppercorns (black and white) - 1 tbsp;
garlic - 5 cloves;
hot red pepper - 1-2 pcs.;
salt - 2-3 tablespoons;
sugar - 1 tbsp;
dill, parsley - a bunch;
currant and cherry leaves - 5-6 pcs.;
cucumbers - 2-3 kg.

A quick recipe for cooking lightly salted cucumber in 5 minutes in a saucepan

Prepare peppercorns. If desired, you can ceiling some of them to get more spicy snacks.

Rinse the parsley separately. Its long stems are best trimmed.

Peel the garlic. Cut hot pepper into thin rings. For a light spiciness, it is better to take 1 pepper. For a richer taste, add 2 peppers.

Wash cucumbers thoroughly. Cut off the edges.

Rinse dill. It is better not to cut the dill stems: they will help to give the workpiece an amazing taste and lasting aroma. Prepare dried currant and cherry leaves.

Put the spices in the bottom of the pot. In another, put 2 liters of water and add salt, sugar and pepper to it.

Put the greens in the pan: it will not float under the cucumbers and will hold the spices themselves.

Press down the spices and herbs with cucumbers, gently distribute them throughout the pan.

Pour boiling brine over cucumbers, press down with a lid. Leave them for 18-24 hours.

Crispy and spicy salted cucumbers in a saucepan - step by step photo recipe

For the preparation of the most delicious salted cucumbers, it is customary to use wooden barrels. But even in a convenient saucepan, you can easily make a delicious snack to the table. Initially, you can mix the ingredients in a bowl, and then transfer to another container. But it is best to immediately cook crispy salted cucumbers according to the recipe in a saucepan. The presence of a lid will allow you to carefully cover the workpiece for good salting.

List of ingredients for the recipe for salted crispy cucumbers in any pan

cucumbers - 1 kg;
water - 2 l;
salt - 2 tablespoons;
sugar, vinegar - 1 tablespoon;
peppercorns - 5 pcs.;
garlic - 5 small cloves;
dill - a small bunch;
bay leaf - 2 pcs.

Step-by-step recipe for cooking salted spicy cucumber in a saucepan

Rinse cucumbers thoroughly from dust, dirt and earth. Trim the tips for the fastest and best salting of vegetables.

Put water on fire and add spices to it. Bring to a boil and boil the spices for just a couple of minutes. So the finished hot brine will have the most appetizing aroma. Let the prepared water cool down.

Pour the cucumbers with cooled brine and cover with a lid. Leave for 8-10 hours.

Delicious salted cucumbers in a saucepan with cold water - a recipe with step by step photos

Cooking delicious cucumbers in cold water involves preheating it along with spices. So they can give a unique taste and aroma to the workpiece. If the hostess decides to simply pour prepared vegetables with cold water, then she should chop all the seasonings well. Or you can prepare a steep brine and then add it to cold water, which will be poured over vegetables. Therefore, you can use the recipe below for lightly salted cucumbers in a saucepan with some of your modifications and changes.

The list of ingredients for cooking salted delicious cucumbers in a saucepan

cucumbers - 3 kg;
water - 1.5-2 l;
brine - 100 ml;
garlic - 1 head;
currant leaves, cherries - 6 pcs.;
salt - 3 tablespoons;
sugar - 1 tbsp;
horseradish leaves - 3 pcs.;
peppercorns - 10 pcs.;
dill - a bunch.

Recipe with step by step photos of cooking lightly salted delicious cucumbers

Prepare all required ingredients. Cucumbers can be immediately cut off the tips.

Rinse cucumbers and herbs well from dust and earth.

Separately, heat 100 ml of water, pour peas, salt and sugar into it. Transfer the cucumbers along with the greens in layers to an enameled pan or bowl. Pour cold water into which brine has been added.

Appetizing lightly salted cucumbers in a saucepan - a quick recipe for making snacks

For most housewives who grow cucumbers on their site, their quick pickling is the best option for preparing simple snacks. After all, after a day or even a shorter period of time, vegetables can already be eaten. At the same time, it takes literally half an hour to cook lightly salted cucumbers in a saucepan. The simple preparation of components for work is also important. You can learn how to properly make pickled quick-cooking cucumbers in a saucepan in the following recipe.

Ingredients for the recipe for lightly salted cucumber cooked in a saucepan

garlic - 3 cloves;
salt - 2 tablespoons;
sugar - 1 tbsp;
water - about 1 liter;
cucumbers - 1 kg;
horseradish leaves, dill, peppercorns - to taste;
ready-made seasoning for salting - half the package.

A very quick recipe for cooking delicious lightly salted cucumbers in a saucepan

Wash cucumbers well.

Cut off the ends of the cucumbers.

Rinse greens for cooking.

Layer on cucumbers and spices.

Boil water, add salt, sugar and pepper to it.

Pour cucumbers with brine cooled to room temperature.

How to cook lightly salted cucumbers in a saucepan with spices in a hot way - video recipe

The use of hot brine is welcomed by many housewives, since this cooking method makes it really quick and easy to get very tasty and fragrant cucumbers. After preparing all the ingredients, they should be briefly put for salting, and then they can be served at the table along with potatoes, meat and other dishes. How to make lightly salted cucumbers quickly in a saucepan and please your family with an amazing snack, you can find out in the following instructions.

A detailed video recipe for cooking salted cucumbers with spices in a hot saucepan

A detailed video describing the step-by-step preparation of a spicy snack will help you to pickle cucumbers in a saucepan without any problems. The hostesses only need to follow the indicated tips and exactly repeat the actions of the author.

Spicy, spicy or just crunchy lightly salted cucumbers in a saucepan can be cooked quickly and easily. In the proposed photo and video recipes, you can choose the best instructions for cooking snacks in cold water or in a hot way. You can also use convenient quick recipes for 5 minutes, which will help you prepare for the holiday table without any problems. You can use both large and small cucumbers for work. And if you add non-standard spices to the brine, you can even get an amazing preparation that will delight both the household and all guests.

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Hello! I finally got to my favorite crunchy pickles. We will soon be making preparations for the winter of these wonderful vegetables. I finished last year's preparations by spring. We need to do more this year.

However, how do you guess? After all, such an appetizer will be in place on any table. No holiday is complete without bottoms. You can simply put them on the table, or you can cut them into a salad. Very well they go to pickle.

There are a lot of different recipes for these preparations, because each housewife has her own special secret of salting these crispy sweets.

I have prepared for you my favorite options, according to which I really get a very tasty salty snack for the winter. If you are already familiar with some recipe, try the other suggested methods.

The main thing is to choose pickled cucumbers. Such as - "Nezhinsky", "Crunchy", "Salting", "Paris Gherkin", "Zozulya".

One of the most popular and simple options for harvesting for the winter. For some, it may be a revelation to see an oak leaf in the ingredients. It gives a special flavor. Try it.

Ingredients:

Cucumbers - 20 pcs
Garlic-3 cloves
Oak leaf - 5-6 leaves
Currant leaves - 5-6 leaves
Cherry leaves -5-6 leaves
Horseradish - 4 sheets of horseradish
Dill - 4 umbrellas
Bay leaf - 2 pcs
Black peppercorns - 6 pcs
Salt - 3 tbsp. for a 3 liter jar

Cooking method:

1. At the bottom of a clean and dry jar, alternately lay oak, currant, cherry and bay leaves. Then put dill umbrellas.

2. Peel the garlic and cut the cloves in half, place in a jar. Then peppercorns and two leaves of horseradish.

3. Then, very tightly, in an upright position, lay the washed cucumbers. In the space remaining from the top, lay them already horizontally so that they are as dense as possible to each other.

4. Pour salt into a half-liter jar and fill it with water not completely. Stir the salt and pour the solution into the jar of cucumbers. Then add ordinary clean cold water almost to the top. Leave not much space.

5. Place the remaining two sheets of horseradish tightly on the very top and add water to cover the leaves.

Horseradish leaves are covered on top so that there is no mold later.

6. Then put the jar on a plate, cover with a lid on top and leave for about three days. During this time, the fermentation process will take place and part of the water will flow out.

7. After three days, add salt water, close the lid tightly and store in a cool dark place. Cucumbers pickled in this way are crispy and very tasty.

Salting for the winter in 1 liter jars in a hot way, for storage in an apartment

This method is with sterilization. But on the other hand, prepared homemade preparations in this way can be stored in an apartment at room temperature. For example, in the pantry or on the mezzanine.

Ingredients for three liter jars:

Fresh cucumbers - 1.5 kg
Dill umbrellas - 3 pcs
Horseradish leaves - 3 pcs
Currant leaves - 6 pcs
Cherry leaves - 6 pcs
Garlic - 3 cloves
Black peppercorns - 15-18 pcs
Pepper sweet peas - 6 pcs
Carnation - 6 pcs
Salt - 3 teaspoons
Sugar - 6 teaspoons
Vinegar 70% - 1.5 teaspoons (9% - 4 teaspoons per one liter jar)

Before you start, rinse the cucumbers well under running water. Then fill them in and leave for 2 hours. If they are recently collected, then one hour will be enough.

Cooking:

1. First, currant and cherry leaves, as well as dill umbrellas, pour boiling water over and leave for 1 minute to sterilize. Scald horseradish leaves in boiling water for 30 seconds.

2. Then put on the bottom in each liter jar - a clove of garlic, 5-6 black peppercorns, 2 allspice peas, 2 cloves, 2 currant and cherry leaves, 2/3 dill umbrella. Lay the horseradish sheet last.

Banks should first be sterilized over steam or in the oven. The lids need to be boiled.

3. Next, cut off the tips on both sides of the cucumbers and lay them vertically tightly in jars. If there's still room on top, lay out what's left. You can cut into pieces so that they lie down more densely, or you can even put small tomatoes. Put a piece of dill umbrella on top.

4. Pour 1 teaspoon of salt and 2 teaspoons of sugar into each jar. Pour hot boiling water over it, top it off by about 0.5 cm and cover with lids. Take a wide saucepan and put a napkin or towel on the bottom, then put jars there and fill with water up to the “hangers”. Boil for 10 minutes to thoroughly sterilize.

If you want more salty cucumbers, then put salt - 2 teaspoons, and sugar - 1 teaspoon.

5. After boiling, carefully remove the jars from the pan, pour vinegar into them and roll up the lids. Turn over, cover with a towel and leave to cool completely. When it cools down, put it in the place where you store your blanks.

The most delicious recipe for crispy cucumbers, like from a barrel

Ingredients for a 3 liter jar:

Cucumbers -1.5 kg
Salt - 3 tbsp. heaped spoons
Horseradish leaf - 1 pc.
Umbrella dill - 2 pcs
Currant leaf - 2 pieces
Cherry leaf - 2 pcs
Tarragon - 1 sprig
Hot pepper - to taste
Garlic - 5 cloves

Cooking:

1. Wash cucumbers properly and soak for several hours in water. Then rinse again and cut off the stems.

2. Rinse all greens and leaves. Peel the garlic and cut in half.

3. Pour 3 tablespoons of salt into a mug and pour hot water. Mix well until completely dissolved and let cool.

4. At the bottom of the jar, lay cherry leaves, currants, horseradish leg, 1 dill umbrella. Then the first layer of cucumbers. Spread the garlic and pieces of hot pepper over the jar. Next, stack the vegetables as tightly as possible. Top with a sprig of tarragon and dill umbrella.

5. Pour about two-thirds clean cold water into the filled jars. Then pour water with salt and top up with clean water up to the neck, leaving a space of about 1 cm to the end.

6. Put the jars on plates and leave it for 3 days. Cucumbers should turn sour, and the brine will become a little cloudy.

7. After that, drain the brine and boil it for 1-2 minutes. Then again pour it hot into jars to the edge of the neck and close the lids. Store in a cool place. In two weeks they will be completely ready. They turn out very tasty and are in no way inferior to barrel ones.

A simple recipe with mustard, no sterilization

I also really like this way of salting. I like the tangy flavor of mustard in brine. And the method itself is quite simple. You will not spend a lot of time on blanks. It all depends, though also on the number of cans and ingredients. But anyway, you won't regret it.

Ingredients for 3 liters:

Cucumbers - 1.7-1.8 kg
Water - 1.5 l
Salt - 3 tablespoons
Currant leaf - 5 pcs
Cherry leaf - 8 pcs
Oak leaf - 2 pieces
Dill umbrellas - 4 pcs
Horseradish leaf - 2 pieces
Dry mustard - 2 tablespoons
Black peppercorns - 10-12 pcs

Cooking method:

1. Rinse the vegetables and cut off the ends on both sides. Soak them for 4 hours, then rinse again.

2. In a three-liter jar, place one sheet of horseradish on the bottom, then half of all greens and 5-6 peppercorns. Then pack the cucumbers tightly, adding the remaining greens.

3. Add salt to the water and boil. Then pour it into a jar and close the capron lid. Leave to cool, then remove the lids and cover the necks with gauze. Leave it like this for two days, periodically removing the foam. Then pour the brine into a saucepan and boil.

4. Pour mustard powder into a jar. Then pour hot brine over and cover until cool. Then remove the lid and leave for 6 hours.

5. After 6 hours, drain the brine again and boil for about 7-10 minutes. Then pour into a jar and roll up the lid.

6. Turn neck down and wrap with something warm for self-sterilization. Then put away in a place to store blanks. At first, the brine will be cloudy, then the mustard will settle and it will become transparent, and the cucumbers are incredibly tasty.

Video on how to pickle cucumbers in jars without vinegar

If there are still doubts and not everything is clear from the descriptions and photos, I suggest watching a video recipe for making “green ones” for the winter. The recipe is very simple, without sterilization.

Ingredients for 2 three-liter jars:

Water - 3 l
Salt - 6 tbsp or 200 gr
Medium-sized cucumbers - 4 kg
Horseradish root or leaves - 6 pcs
Currant and cherry leaves - 10 pcs each
Black before peas and fragrant - 10 pcs each
Garlic - 10 cloves
Dill with seeds

Watch the video for the cooking method.

Now everything should become clear and understandable. Put them in storage, and after two or three weeks you can already start eating delicious crispy cucumbers.

Well, friends, I showed you and told you about the wonderful and simple methods of salting your green vegetables for the winter. Choose your favorite, or better yet, try them all. After all, everyone has their own uniqueness.

Read in this article how to pickle cucumbers in a bucket - we will offer several recipes, tell you what containers can be used and why galvanized containers will not work.

Winter is just around the corner, and in our northern country in this harsh season, you always want fruits or vegetables grown in the summer. Therefore, our ancestors have long been concerned about how to store vegetables for the winter. Today we know a lot of canning methods, but, unfortunately, they most often do not preserve vitamins in fruits and vegetables. And the usual salting method allows you to enjoy the taste of cucumbers and preserve vitamins in them.

How to pickle cucumbers in a bucket for the winter?

This question is relevant for all summer residents and gardeners. Therefore, there are several ways to pickle cucumbers in an enameled bucket. And we offer you different recipes, choose the one that you like best.

1 option, with garlic

1. Wash the vegetables with cold water, then pour them with cold spring water for 6-8 hours so that they are saturated with moisture, give off bitterness, if any.
2. Wash and prepare an enameled bucket.
3. Peel the garlic, spices, wash them.
4. After 6-8 hours, rinse the vegetables again with cold water, then put them in a bucket, evenly sprinkling with herbs and garlic. We leave the bucket incomplete by 10 centimeters. Top cucumbers with leaves of currant, horseradish, cherry, dill.
5. To prepare the brine, you need to take a three-liter jar, put 5-6 tablespoons of salt in it, pour it with clean cold water. Stir the salt to dissolve in water, and pour this brine into a bucket of vegetables. It should completely cover the cucumbers, most likely you will need more than one 3-liter jar of brine.
6. Put a lid or plate on top of the vegetables, on which to put the load. Cover the bucket with a clean cloth and put in a spacious basin. The salting process should take place in a dark, cool room for 3-5 days.

To prepare one bucket you will need:

Cucumbers - 8 kg
- 5-6 heaping tablespoons of salt
- 3-5 liters of spring water
- Umbrellas of dill - 5-6 pieces
- Horseradish roots - 50 g
- Horseradish leaves - 2-3 pieces
- Cherry leaves - 10-15 pcs.
- Oak leaves - 10 pcs.
- Blackcurrant leaves - 10-15 pcs.
- Garlic - 3 heads

Such pickling of cucumbers in a bucket for the winter will provide crispy cucumbers for a long time. Before eating, such cucumbers must be washed from the brine. You can store vegetables in a bucket on the balcony or in the pantry, but keep in mind that the aroma of pickles will penetrate everywhere, so it is better to store them in hermetically sealed containers.

The ambassador of cucumbers in a bucket is a good thing, but it is absolutely not necessary to leave them in this large container for a long time. After salting, they can be transferred to jars and filled with brine brought to a boil. Of course, the taste will not be the same, although these vegetables will retain all the aromas of spices added to the brine.

Pickling cucumbers in a bucket for the winter is actually a simple process, it is much more difficult to keep them ready-made. Therefore, we consider recipes that will allow you to keep salted vegetables as long as possible. And we remind you that you need to use only an enameled (without chips) container, because an oxidation reaction will definitely occur in galvanized ones, and the products will become unusable.

Option 2, or a recipe for strong and crispy pickles in a bucket for the winter

Spicy herbs are placed at the bottom of a clean enameled bucket, then a layer of cucumbers is laid, thus spices and cucumbers are alternately placed to the very top.
A bucket of vegetables is poured with brine, covered with a linen napkin, a plate or a wooden circle is placed on it, on which a load is placed, for example, a three-liter jar of water.

The brine is prepared at the rate of 600-800 grams of salt per bucket of water. Spices and spices must certainly be fresh, this is necessary to provide the brine with vitamins and bactericidal properties.

This recipe is effective if, during the salting process, the mold that appears in the brine is removed every day, and the plate or wooden circle must be washed with boiling water. Then this recipe, how to pickle cucumbers in a bucket, will fully justify itself and the cucumbers will be crispy, strong.

Ingredients for this recipe:

Cucumbers - 7-8 kg
- Spices: oak leaves, currants, horseradish, cherries, dill umbrellas - to taste or by eye, so that there is not too much, but the aroma of these spices is provided.
- Salt - 600-800 g per 10 liters of spring water.

Pickled cucumbers in a bucket for the winter with pepper

Another interesting recipe is how to pickle cucumbers in a bucket for the winter with hot peppers. It is designed for 10 kilograms of fresh vegetables.

To pickle cucumbers in a bucket, you need to put peeled and chopped garlic, well-washed spices on the bottom of the dish, then cucumbers in a row - it is better to place them vertically, so there are more of them. Alternate each row of vegetables with spices, and cut the hot pepper and put slices in some rows - 2-3 slices. This will be enough to ensure, firstly, the strength of salted vegetables, secondly, vigorousness and, thirdly, aroma.

It is better to salt vegetables in an enameled bucket, but there is an opinion that such salting cucumbers turn out good in plastic dishes. Surely, you have stainless steel or galvanized containers at home, but you should not use them, even if you plan on this or another site, for example, buy a brand new galvanized bucket http://istr.com.ua/vedro-oczinkovannoe/ - for salting is not useful.

For 10 kilograms of fresh vegetables you will need:

Large bunch of dill
- Horseradish - one medium-sized root
- Two heads of garlic
- One pod of hot pepper
-300-400 g of salt per 5 liters of water

Leaves of currant, oak, dill umbrellas, parsley - to taste or by eye, as usual, put on the basis of one three-liter jar, only here increase the proportions three times.
From above, to pickle a bucket of cucumbers, you need to put a large plate or a lid from the bucket, put a load on it. Periodically remove the mold that has appeared, rinse the plate or lid with boiling water.

Everyone will like such salted vegetables, because they will be prepared without the use of preservatives and heat treatment and will retain all the useful substances. If you have a desire to salt such vegetables, then our recipes - how to salt cucumbers in a bucket? - will help in the best way.