Cucumbers for the winter can be produced in different ways: cold and hot salting, as well as pickling in jars, buckets, barrels, etc. There are many cucumber pickling recipes, but they all differ from each other only by the composition of herbs, spices, salt, vegetables as a result are either salted or salted.Recipes with photos.

Brine from pickling cucumbers (recipe see below) can also be used (not only as a cure for a hangover), but also for the preparation of pickles, saltworms, it contains a large amount of mineral substances.
Such cucumber pickling recipe  it is made as a single fill, but there are still double and triple.

Here are a few subtleties of proper pickling cucumbers.

• Salt cucumbers should be possible on the day of their collection.
• In one container it is better to pickle the same size cucumbers.
• For the preparation of brine to use non-chlorinated water, the best choice of well deep water.
• Before salting cucumbers should be soaked for 2-3 hours in cold water.
• If you are going to pickle pickles in cups, then the latter should be thoroughly washed with baking soda and sterilized with steam.
• The best varieties of cucumbers for salting - "Nezhinsky" and "Spring".
• In the set of spices for salting must be oak leaf, cherry, and currant - it gives a taste that resembles barrel pickled cucumbers.
• It is best to store ready-made pickles in a cool place in the temperature range from –1 ° C to + 1 ° C.
• Cucumbers should be carefully sorted, spread out in each jar cucumbers of approximately the same size. Put the spice jars on the bottom, (cover them bottom). Then, as closely as possible lay the cucumbers "standing." In the top row of cucumbers can and "lie." You can pour cucumbers part of the spices. And cork cucumbers tight under the capron cover.

How to pickle cucumbers in the banks for the winter

This is a special pickling of cucumbers in cans, as it does not contain vinegar.  Pickles acquire a special smell, slightly salted, slightly pungent taste and a beautiful green color.

For a three-liter jar, this will require:

• Fresh cucumbers;
• Garlic (on the bottom, in the middle and on top of the jar) - 3 teeth;
• Leaves of black currant - 2-3 pcs .;
• Dill - sprigs or buds in a jar;
• Black pepper - 8-10 peas;
• Horseradish - 1 sheet;
• Cherries - 3-4 leaves (if possible);
• Red hot peppers - sprinkle a little on top;
• Salts - 3 tablespoons with a slide;

Pre-should be soaked cucumbers for 2 hours. Put in a jar of leaves, spices and cucumbers, if large, they can be cut. In 1/2 cup of cold water, dissolve all the salt and pour into a jar of cucumbers, top with cold water. Close the capron lid. Done!
If you decide to keep ready cucumbers, they should be put in a cold place. And if you eat now, leave at room temperature and after three days - you can try.
You can pickle cucumbers for the winter. In cans for canning in this case, pour the brine brought to a boil. To do this, drain it, boil it, pour cucumbers 5-6 times with boiled brine. After pouring the jars, sterilize and immediately roll up under the iron lids. Tip: It is better to roll cucumbers with vinegar under the iron lids, i.e. marinate.

The cold way of salting cucumbers

The cold way of salting cucumbers is a very common recipe.
How to cook: Rinse fresh green cucumbers thoroughly, rinse with boiling water and immediately dip into very cold water, preferably with ice. Soak for 2-3 hours.
Then put cucumbers tightly in a three-liter jar, shift the washed leaves, dill, garlic and black sweet peas. Pour the prepared cold saline solution (50g. Salt per 1l. Of water). Add 2 tablespoons of vodka and tightly close the jar with a plastic lid.
Cucumbers, cooked in this way should not be left to leave in a cold place (in the refrigerator, cellar, etc.).
With this method, cucumbers retain their natural color, acquire a specific taste and are well stored.
Ingredients: cucumbers - 2 kg, dill, 2pcs. black currant leaves - 5 pcs., cherry leaves - 5 pcs., garlic - 1 clove, horseradish, root or leaves can be - 20g, black peppercorns - 8 peas, salt - 75g, vodka - 50g, water - 1.5l

Salting cucumbers hot.

How to pickle cucumbers:
Freshly picked cucumbers to sort, wash, pour boiling water, put in jars, pour boiling water, stand for 15 minutes. Drain the water, put in a jar of garlic, onion, ½ tsp of citric acid, pepper and pour boiling brine. Brine recipe: 1 l. water add 1 tbsp. a spoonful of salt, 1 tbsp. spoon, bring to a boil, put dill, parsley, cherry leaves, peppercorns and boil for 5-7 minutes, then drain.Strain the brine again until boiling and pour cucumbers, quickly clog, check for leaks, turn and allow to cool.

Pickled cucumbers in a package

How to make salted cucumbers in the package  in five minutes. The original and simple and fast way to salting.
Rinse cucumbers in running water and always cut off the tips.
Put in a large plastic bag.
Then top with salt and mix.
Divide the head of garlic into individual cloves, peel.
Then mash the garlic with a pestle in a mortar or a knife blade and put it in a bag on the cucumbers.
Sprinkle with chopped green dill.
To tie and shake well intensively package a few times. Then leave the cucumbers for salting in the package at room temperature.
After 3-4 hours salted cucumbers are ready to eat. Remove ready-made cucumbers from the bag, remove excess salt with a paper towel and serve to the table. The remaining cucumbers should be stored in the refrigerator. Cucumbers salted by this method are not stored for a long time. Salting salted cucumbers in a package is a very fast method of salting salted cucumbers, but if you want to speed up even more the process of fermentation and salting, cucumbers must be cut into slices or slices.  Such salting allows you to eat them in almost 5 minutes.

Pickled cucumbers in a barrel

Older people remember how in the “collective farm markets” it was possible to buy delicious crispy, salted at first, and then normally salted “barrel cucumbers”.
This method of pickling cucumbers at home is now used very rarely. As a rule, at least 100 kilograms of vegetables are salted in barrels. For those who decide to pickle cucumbers in a barrel, we recall the recipe. ( In more detail how to pickle cucumbers in barrels, salting recipes can be viewed

Moreover, for home pickles now make small barrels that can be put right in the kitchen or on the balcony. At the bottom of the barrel or tub, put a third of spices prepared for salting, pour cucumbers to half a barrel, put the next third of spices on them, fill the barrel to the top with cucumbers. Put the last portion of the spices and pour the cold brine. If salting is done in a tub, put a wooden circle on top, oppression on it, so that cucumbers are all the time in brine.
If in barrels, block them and pour brine through the tongue-and-groove hole, which is then sealed with a wooden stopper with a linen gasket.
To store cucumbers in a cold place - best in the cellar, it is possible on the balcony (while creating storage conditions. Quality cucumbers are obtained that are stored at temperatures up to 5 degrees Celsius. At higher temperatures, cucumbers become more acidic and their quality decreases.
Salting 100 kilograms of cucumbers requires spices: garlic, peeled, coarsely chopped, 300 grams, dill, 3 kg. (umbrellas or seeds), horseradish 0.5 kg. (root, sliced), black currant leaves 1 kg., salt for small cucumbers 800 gr., for large 1 kg. 40 gr. on a bucket of water (12 liters).
For pickling cucumbers, it is better to use boiled chilled water. Green tomatoes are salted in the same way.
Before salting the tubs, it is necessary to check that they do not flow, seal them on the outer bottom, fit wooden circles to the diameter. And now you can do salting for the winter mushrooms.

1. In order to “put in order” the cracked barrel, the village did this: a clean barrel (approx. 100 l), filled with water (2-3 buckets), a massive piece of iron was heated to the “red” (for example, a piece of rail my grandmother did it) they threw it into the barrel, wrapped it up with a matting and left it to cool naturally. It turned out that the barrel was disinfected naturally and sweated and did not leak.

2. To prevent mold from forming on the surface of the cucumber brine, it is enough to sprinkle the surface of the brine with mustard powder a little and there will be no mold.

Greetings to you, dear readers of the blog Oda Gastronomy! Pickled cucumbers - who do not know this is a true Russian snack. In addition, pickled cucumbers are indispensable in the preparation of rich pickles, refreshing okroshkas and beetroots on a hot summer day, vinaigrettes, Russian salad and other dishes of the national Russian cuisine. Many people would like to learn the recipe for fermentation of cucumbers in an ordinary enamelled bucket. How to sour cucumbers in an enamelled bucket - learn from this recipe.

In a city apartment, you can also make pickled cucumbers. And the most suitable dishes for this procedure - the usual enamelled bucket. And then ready-made cucumbers can be rolled up into three-liter jars for storage until winter. So, a very simple recipe for making pickled cucumbers in an enamelled bucket.

Cooking pickled cucumbers in an enamelled bucket

We will need:

Cooking:

Step 1. Pick cucumbers, rinse thoroughly with cold water, remove tips. Then pour clean cold water for 6-8 hours. During this time, cucumbers will be fed with water, they will become hard, they will give away bitterness. Meanwhile, wash the enamelled bucket. Peel the garlic. Rinse spicy herbs and spread on a towel, let dry a little.

Step 2. After 6-8 hours, rinse the cucumbers with cold water and put into an enameled clean bucket, pouring garlic and spices. Cucumbers should not reach the edge of a bucket by 10 centimeters. On top of the cucumbers lay the remaining leaves of currants, cherries and horseradish, dill umbrellas.

Step 3. Put a bucket of cucumbers in a spacious basin.

Step 4. Prepare the pickle. Pour 5-6 tablespoons of coarse salt into a three-liter jar and pour clean cold water. Mix the salt mixture until the crystals are completely dissolved and pour it into a bucket of cucumbers. The pickle should completely cover the cucumbers. You may need a 1.5-2 three-liter jar of salt water.

Step 5. Cover cucumbers with a plate with a load, for example, a jar of water. Cover the bucket with a clean cloth, you can use gauze in several additions, and put it in a dark cool place for 3-5 days to ripen the product. After 3-5 days, pickled cucumbers are ready to eat.

If you want to keep pickled cucumbers until winter in the conditions of a city apartment, roll them up as follows. Remove cucumbers from the bucket and rinse under running water. Spices and spices can be thrown out, they have already given their flavor and taste to pickle and cucumber. Pickle the strainer, pour into a saucepan and boil, removing the foam with a slotted spoon.

Tightly put cucumbers in jars and pour boiling brine on the neck. Banks cover with lids and let stand 10-15 minutes. Pour the brine back into the pan and boil again. Pour the cucumbers back to the top and roll them up quickly. Banks turn on the lid, wrap a blanket and allow to cool completely.

Pleasant salting and see you soon!

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Good morning everyone! It is a hot season of conservation. It is necessary to have time to prepare an uncountable number of jars of preserves and pickles in order to delight themselves and guests with pickles in winter. There is a hot and cold method of salting. The salting of crispy cucumbers for the winter in a cold way allows you to save more vitamins and get the taste of real salted cucumbers without vinegar, which are suitable for salads, pickles, brine much better than other types of pickling of greens.

To make the cucumbers crispy, you must follow a number of rules:

• Ideal to use your own, from the garden. But if there is no such possibility, then with the purchase choose the specimens with black spikes, pimples and small grains. They should be small;
• Pre-soak them in cold water so that they are nourished and do not absorb the whole brine when salting;
• Salt is desirable to use large non-iodized;
• Rinse the jars thoroughly with soda and scald with boiling water or calcine in a microwave oven or oven;
• When choosing greens, I do not recommend using currant leaves, as mold can form;
• Covers we take kapron. Metals may rust;
• I do not recommend using chlorinated water, preferably from a well or bottled;
• Store ready-made jars - in the refrigerator or cellar.

Recipes for pickling cucumbers for the winter

There are a lot of salting options, but all of them will require ingredients such as;

• Water;
• Salt;
• Cucumbers;
• Spice.

I advise you to try several different recipes in order to choose your only, most beloved and tasty one.

The cold way of salting cucumbers in the banks for the winter

Usually I use small jars for pickles - liter or even smaller. But when salting in the cold way, I still prefer three-liter jars.

We will need:

• Cucumbers - how many will enter the bank;
• Salt is calculated as follows - 2 tbsp. per liter of water;
• Dill umbrellas;
• Peeled garlic;
• Horseradish leaves;
• Cherry leaves;
• Black pepper peas.

How to cook?

1. Dissolve salt in water. For convenience, you can heat a small amount of water and dissolve the crystals in it, and then dilute with cold water to the prescription amount;
2. At the bottom may remain sediment from salt. I do not use it;
3. In a clean and dry jar we place horseradish leaves and dill on the bottom;
4. Laying cucumbers together with horseradish and cherry leaves and umbrellas of dill;
5. Throw black pepper;
6. Fill with cold brine, cover with gauze and leave in a cool place for a few days. I have a summer kitchen, it's always cool there;
7. Do not forget to put a plate or cup under the jar. In the process of fermentation the water will pour out. This is normal. Make sure that it completely covers the cucumbers, and top up if necessary with salt brine (at the rate of 1 tablespoon salt per half liter of water);
8. The fermentation process can take several days. This is directly related to the temperature of the room in which your cucumbers ripen in the bank. If it stands in a cold place, then the process is delayed;
9. The pickle may cloud and foam. Do not be afraid - then it will brighten, the foam will disappear;
10. When the fermentation process is over, cover the jar with a nylon lid and store in a refrigerator or cellar.

Pickled cucumbers with cold mustard

For more savory taste of cucumbers use mustard, hot pepper or bell pepper. We cook with dry mustard.

Would need:

• Cucumbers;
• Salt 2 tbsp. spoons per liter of water;
• Bay leaf;
• 2 tbsp. spoons of dry mustard;
• Horseradish leaves;
• Several peas black and allspice;
• A pair of dill umbrellas;
• 5 - 6 cloves of garlic.

Cooking:

1. Cucumbers pre-soak for a couple of hours;
2. During this time, prepare the jars: rinse with soda, dry in the oven;
3. Put horseradish leaves and garlic in a container at the bottom. Top put the fruit mixed with pepper and dill. Cover with a sheet of horseradish;
4. Prepare the brine using cold water. You can use the option from the previous recipe;
5. Pour into a jar, cover with gauze and place in a cool place for a couple of days. Do not forget to place the container in the cup so that the water does not fall on the table when flowing;
6. Then pour the mustard into a jar and leave it on the kitchen table for five to six hours;
7. Brine and boil for 5 - 7 minutes, pour back into the jar, roll up and cool in an inverted state under the coverlet.

Cold pickling pickles with vodka

Intrigued? How is it with vodka? And very simple and very tasty. The main thing is that the husband does not drink the prepared vodka before you prepare everything for salting.
  Go.

We will need:

• Cucumbers;
• Dill umbrellas;
• Horseradish leaves;
• A few cloves of garlic;
• 6 - 7 pieces of black peppercorns;
• 2 tbsp. l vodka per liter of brine;
• Cherry leaves;
• Salt - 2 tbsp. spoons without top per liter of water.

How to cook cucumbers with vodka for the winter?

1. We wash cucumbers well, pour boiling water over it, roll it in with icy water;
2. Soak in cold water for two to three hours;
3. In the pre-prepared jar on a layer of greens put cucumbers interspersed with garlic, cherry leaves and horseradish, dill;
4. Prepare the brine - soluble salt in cold water, add vodka;
5. Fill these with cucumbers and cover with a nylon lid;
6. Immediately send to storage in the cellar or cold store;
7. You can taste a week later. They are stored without problems, they are crunchy and very tasty.

Now you know about my ways of salting crispy cucumbers for the winter in a cold way. Try and choose your own. Also waiting in the comments of your favorite recipes. Goodbye ... with love ... Svetlana Malysheva