Which salt is better to salt cucumbers for the winter. Soldering crisp cucumbers for the winter: the secrets of delicious saline

Delicious and crispy cucumbers are not always obtained, but this minus can be. So, for the salting, you need to choose a small vegetable, with a thin skin and a riot surface. As a result, they spray well, and they will not be emptiness. Also before the ambassador, it should be selected the same cucumbers in size, so the process will pass in all fruits.

Very cucumbers are obtained, they are solid in. The following ingredients will be needed for salting:

25 liters of water;
- 600 g of salts;
- 10 g of Estragona;
- 100 g of dill;
- 5 garlic heads;
- 25 leaves of cherry;
- 20 oak leaves;
- 20 leaf of black currant;
- 1/2 pod of red pepper;
- 1/2 root of Khrena.

First make brines. Need in warm water salt. Then beat the cucumbers and wash them with cold water. After that, the bottom of the wooden barrels will unwind oak leaves, cherries, black currants, also put dill, horseradish, etaragon, garlic. Now the cucumbers are stacked with dense rows in the vertical position. Between them, make gaskets from seasoning and leaves. Tightly close the barrel by scoring the top bottom. Now through the hole that needs to be done in advance in the bottom, pour the brine and block it with a wooden plug. It is important not to give the cucumbers to emerge after pouring it, so you should close the barrel cover with a wooden circle and put the cargo on it. Through it is possible to take a sample from the pickles. If the cucumbers were not enough enough, then wait a few more days.

Soldering cucumbers in the bank

Not everyone has the opportunity to saline cucumbers in a barrel, so it is in the bank. For this you need products:

3 kg of cucumbers;
- 1.5 liters of water;
- 2 laurel sheets;
- 2 seed umbrellas of dill;
- 3 sheets of black currant;
- 3 cloves of garlic;
- 6 peas of fragrant peppers,
- 3 sheets of cherry,
- 1 sheet of shit;
- 90 g salts.

First, brine is made. Take a saucepan, pour water into it, dissolve salt in it and throw 2 laurel sheets. Put the dishes with the brine on fire and boil. Then lay out on the bottom of the three-liter jar of dill umbrella, the leaves of black currant, horseradish, cherry, garlic and pepper pepper. After that, the cucumber layer is laid out, which are installed vertically. Now pour them with boiling brine and roll the can with a metal cover. Keep pickles only in a cold place. It may be not only a cellar, but also a refrigerator, otherwise they will quickly ruin and work will disappear for nothing.

Related article

It is good to have several jars of salt cucumbers in stock, because without them not to prepare a brideller, Solyanka. Proper saline cucumbers for the winter retain the maximum useful properties, it turns out delicious and crispy.

You will need

• Vintage recipe: Cucumbers 100 pcs, Salt 1 pound, water 5 l, garlic, bunch of dill, currant leaves.
• Cucumbers in enameled dishes: Cucumbers 10 kg, dill (umbrellas) 400 g, Khrena root 60 g, garlic 40 g, cherry or currant sheet 100 g, pepper burning 15 g, water 5 l, salt 300 g, mustard in powder 20 g .
• Cucumbers in banks: Cornishons 10 kg, acetic acid 150 g, bay leaf 30 g, burning podpper 15 g, water 5 l, salt for salting 100 g, for scalding 300 g.
• Cucumbers in cucumbers: 10 kg of medium sized fruits, 10 kg of overripe fruits, salt 700 g, garlic and paprika in 20 g, umbrellas of dill 300 g.

Instruction

Cucumbers for salting Select healthy, irrelevant shapes, green, 5-15 cm. Sort by three sizes: 5-9 cm, 9-12 cm, 12-15 cm. Perfect dishes for the cucumber ambulance for the winter - oak barrels, Zelentsy They have a disheighted taste, are stored for a long time.

Simple salt cucumbers peeped in an old cookbook: the fruits of the medium size well wash, put in the barrel tightly layers, speaking each layer with a curraned sheet and dill. You can add garlic cloves, it not only multiplies taste, but also contributes to the preservation of Zelentsov strong. Press the cucumbers by cargo. In boiled cold water, pick up salt, pour this brine and firmly block. Store at a temperature of 0 + 5 degrees.

Salt the cucumbers can both in the enameled dishes, these are more familiar packaging. Before the ambassades, die cucumbers in cold water 7-8 hours. This is done so that they are swollen, have become elastic and did not become empty when they saws, they did not cry. At the bottom of the ass. Put spicy herbs, put a layer of cucumbers and again spices and so before the top. The top layer go grass, take them only fresh.

Cucumbers Will in a pan as close as possible, pour the brine, put a circle and press the cargo. Two or three days later, let it be in the room, and then remove the cellar or some other cold place. Watch out for brine and when the mold appears on the surface, remove it and rinse the circle and load in boiling water. Brine prepare as: in a small amount of cold water, dissolve the salt, then add water to normal. Let it stand for 8-10 hours.

No less tasty cucumbers salted for the winter in glass jars. You can salt one of the ways described above, in a week, decompose into banks and pour the boiled brine and close the iron covers. And you can prepare low-headed cucumbers. Small fruits will be suitable for such an ambition. Prepared rootes wipe with water with salt, on the water bucket of 300 g of salt, then take it with ice water and dry. Gently put in the banks with rows, add a laurel and bitter pepper. Pour brine and roll iron covers. With this method, use an additional preservative - vinegar, and then the cucumbers will be kept well.

Interesting taste are cucumbers, salty in cucumbers. If there are gross cucumbers, you can use them when sickling. Prepared Zelents to put in a saucepan or banks, speaking each layer of finely chopped or grated overripe cucumbers, mixed with salt, bitter pepper, dill and crushed garlic. Put the cucumbers in the oppression.

note

Russian pound is 0.409 kg; 100 cucumbers are approximately equal to 10 kg.

Helpful advice

Conventional salt cucumbers will receive extraordinary strength, will retain bright green and crunch, if you add 1/3 of the branch of oak leaves in the brine. But at the same time, the cucumbers will acquire kison.

Sources:

• Book "Homemade pickles, jams and marinades"

Cucumbers are revered both in fresh and in pickled or salty form. Salads, soups, snacks - no good without cucumber. It is worth noting that the cucumbers harvested for the winter are given a special role, because it is doubly more pleasant and tastier if they are collected from their own bed and sunk in banks by favorite recipe.

Agree, it is convenient if such an right product always be at your hand. You do not need to buy barrel cucumbers at grandmothers, and it's already optional to salt themselves in barrels. Cucumbers who will have, will not be worse. Especially cooked with a cold way. Here with him and let's start.

How to solit cucumbers for the winter in banks: a cold way

I admit honestly: about how to pick up cucumbers for the winter in the banks in a simple cold way, I learned quite recently. And the ease of recipe has been amazed. Anyone will cope with him, even children willingly help you sleep cucumbers. What especially likes: Such preservation is prepared without sterilization. There is no risk burning boiling water, get injuries. You just need to wash well and dried banks.

Consider a simple recipe, how to easily and properly salt cucumbers for the winter in 3 liter banks.

Ingredients for 1 jar:

• 2 kg of cucumbers;
• 3 large garlic teeth;
• 5-6 pcs. black currant leaves;
• 5-6 pcs. oak leaves;
• 5-6 pcs. Cherry leaves;
• 4 umbrella of dill;
• 4 medium chrlenchers;
• 6 black pepper peas;
• 2 laurel sheets;
• 3 tbsp. Spoons of a large table salt.

We choose cucumbers

First of all, you need to choose "the right" cucumbers: not smooth lightweight, but pupil, some spiny, with fat skin. It is desirable that all rootes are about the same size - no more than 15 cm. Young cucumbers are usually sweet and dense, they do not contain emptiness, and therefore it turns out crispy. Take them on the day of collection (or purchases).

Important! Water plays a major role. Ideal - spring, but you can use bottled or filtered. Vegetables salted in clean water, not only elastic, they have a stunning taste! You can also insist filtered water on copper or silver.

Wash in water

Before the litigation, be sure to extract the cucumbers of two or three hours in cold water. And if there is time, then half a day. Then they will become stronger and denser. In addition, in this way, you get rid of vegetables from surplus nitrates. Of course, water after soaking will need to pour ruthlessly.

Pay attention to salt - best to take a large stone. Small salt can give the cucumbers with the softness you need. Iodized is also not suitable.

Tip! As for spices and additional ingredients (leaves of fruit trees, oak bark and so on), then the main thing is not to overdo it. Excess additives may result in fermentation of conservation. But it is still not necessary to completely ignore them if we want to get delicious and crispy cucumbers.

And now, when you are already well grounded in the theory, we turn to practice.

The sequence of cutting cucumbers with a cold way in 3 liter banks

• I hope the cucumbers you have already moved, selected the lowest and beautiful, washed them, they were frozen in cool water for several hours. For while deal with banks and covers. Carefully wash them with soda and dry. The covers will fit ordinary plastic. You can skip them with boiling water for reliability.
• At the bottom of each can, put oak, cherry and currant leaves, two leafs of shit, bay leaf, pepper pea, umbrellas of dill. Cut in half the purified and washed garlic cloves and also send them to the jar.
• Now we take clean cucumbers, leave the tips not cut off. The first row is placed vertically from cucumbers of the same size. If you have vegetables, you are still solubular, then for the first row, tele the fruit of more larger. Cucumbers are laid very tight. The second row - as it turns out: and obliquely, and horizontally, to make as much cucumbers as possible in the bank.

Why do you need to stack root roots? In the process of salting, they will decrease, the bank will become incomplete, and microbes can penetrate into the formed empty places. Therefore, the more dense the cucumbers, the better for their taste, and for the storage period.

• In a separate dish, we smell 3 tbsp. l. Salts, pour a glass of cold water, mix with a spoon. Fill in a jar. If salt remains at the bottom of the tank, fasten the water. Stir, fill in the jar again. Next, all fill the cool clean water so that it covers the cucumbers. We take the bank with both hands and scroll a little so that the water is evenly distributed.
• Two crap sheets are placed on top of the cucumbers so that the mold is not formed. You can fold them in half or three times to fit. We pour some more water. Slightly twist the jar on the table, gently holding it from above. Total water on the bank is approximately 1.5 liters.
• We put the jar into a large plate, cover the lid from above (do not close tightly!). Gradually, the jar will go to the jar, and some of the liquid will fall out of it in a plate. We leave so approximately three days until the fermentation process stops. After 3 days, we tighten the salt water from the plate into the jar, close it with a lid. Store saline cucumbers in a cool dark place.

Cucumbers are obtained fragrant and stored to a new harvest (about a year). If you need to cook "Olivier" or other salads, cucumbers need to soak for several hours. Such cucumbers are perfect for the preparation of the bridel. Of course, then the soup is no longer needed.

To get acquainted with the process in detail how to salt cucumbers for the winter to be crispy, it will help you video. Everything is very accessible and visual.

If you want to make orders to work, then you will be more suitable for a hot way of salt. Here will already need metal covers and the right-hand key.

How to salt cucumbers for the winter with a hot way to a simple recipe

Ingredients on a 3 liter bank:

• 1.7-2 kg of cucumbers;
• 2 pcs. laurel sheet;
• 2 umbrella of dill;
• 2-3 pcs. cherry leaves;
• 2-3 pcs. black currant leaves;
• 2-3 pcs. oak leaves;
• 1 grape leaf (optional);
• 10 pepper peppers;
• Khrena root - 6 cm;
• 5-6 cloves of garlic;
• 0.5 pcs. Pepper of Zhugoi (optional);
• 2 tbsp. spoons of salt;
• 3-4 tbsp. Sugar spoons;
• 0.5 h. L. citric acid.

If you are afraid of such a number of components, I can calm you: for the first time it is enough to put dill, bay leaf, garlic, pepper pepper. The remaining spices and leaves are desirable, but not necessarily. The cucumbers will still come out with crispy and fragrant.

But if you try and put everything listed, then the taste will exceed the most bold your expectations! All familiar will eat and pick up, and then ask the recipe.

Cooking:

1. Preparation of cucumbers does not differ from the cold method of salt. We select, mine, soaked.
2. We process banks and lids: they are well mine, scraping boiling water. The covers can be satherized with boiling water for about five minutes.
3. Put on the bottom of the banks of the pea pepper, umbrellas of dill, leaves (what are there), sliced \u200b\u200bgarlic slices.
4. Then place the cucumbers very tightly. The lower layer is better to have vertically, then tamper the cucumbers horizontally and obliquely. With a hot method of salt, vegetables can even more decrease in size, so the density is of great importance.
5. Fill the cucumbers with water brought to a boil (1.5 liters per lithing bank), cover the treated covers.
6. Take the heat to maintain heat (towel or bedspread). Hold moments three.
7. Then merge water.
8. We repeat the operation, but now we are already withstanding cucumbers in boiling water for about five minutes. To do this, heating a new portion of water, pour the first portion.
9. Pour water from the can in a saucepan, we prepare the brine. On a half liter of water, take 2 tbsp. Spoons of salt and 3-4 tbsp. Sugar spoons. It retains the color and elasticity of cucumbers, but will not be felt at all in the brine.
10. In a jar, we smell lemon acid (0.5 teaspoon), we pour boiling brines. In this recipe, as in the previous, cucumbers are prepared without vinegar. A citric acid contributes to the excellent storage of your conservation.
11. We ride banks with lids, turn over, we bite the warm bedspread. Let now slowly cool down (about two days). Then the cucumbers are more tastier.

Store jars with cucumbers, prepared in this way, can be in the home pantry.

Solim cucumbers mixed in 2 liter banks

Yes, yes, you can saline cucumbers and cold, and a hot way at the same time. What is nice: such forms are stored for a long time, and to taste, the cucumbers are very reminiscent of baboons barrels. This time I give a proportion to 2 liters. For our small family, this is the optimal format. I am sure that you will also like.

Ingredients:

• 1.1-1.3 kg of cucumbers;
• 10-12 pcs. black pepper peas;
• 2 tbsp. l. salts with top (on 1 liter of water);
• 2 garlic teeth;
• 2 pcs. umbrella dill;
• 1 Estragon Branch;
• 1 Sheet of Khrena.

Cooking:

1. Fresh and low cucumbers are mine, soaked for several hours.
2. Banks promotion with soda (it is possible - with the household soap), pour boiling water.
3. Solve after 5 minutes water. You can also sterilize them in the oven for about ten minutes. Put them upside down on the towel, let it still be.
4. Covers also need to be sterilized. Metal boiling approximately 15 minutes. Plastic wash well with soap, then scatter boiling water.
5. Preparing brine. On a 2 liter bank will leave about a liter of water, but it is better to make a brine with a margin (not 1 liter, and one and a half). In the process of fermentation, the part of the fluid can pour out, and you will need an extra brine to add banks to the top.
6. On 1 liter of water, put two tablespoons (with top) of a cooking salt. Get down three minutes, cool to room temperature.
7. The cucumbers again promo, cut the tips, to be expelled.
8. At the bottom of each bank, we put the umbrella of dill, chopped garlic, estragon.
9. Then very tightly tamper the cucumbers. We put the second umbrella of dill on top, cover the horn with a sheet, folded in two or three layers. Of course, all spices should be clean - washed and expensive.
10. Fillure vegetables in a can with cold brine. Cover the lid, put the jar into a large plate.
11. We leave for two days for fermentation.
12. In an extra brine (remember, we made it with a margin) Add backup cucumbers, some spices, leave in another dishes. Let them cook slowly too.
13. Then the brine from the bank is shifted into the pan, add an additional brine. Heat and boil it for about five minutes.
14. Cucumbers right in the jars rinse with cool boiled water to remove the flare.
15. If a free space remains in the bank, fill it tightly with reserve cucumbers. Add pepper peas.
16. Fill with hot brine jar on the shoulders.
17. Then cover the sterilized covers, roll out.
18. Turn over, wrap, leave for a day. Keep in a cool place - cellar or storage room.

As you can see, there are fewer ingredients here, but it does not affect the taste. Cucumbers are made of amazingly delicious, crispy, long stored.

After opening the bank, put them in the refrigerator, there they can also be stored about a week. Perhaps longer, but we flew quickly. I think that you will not stand.

That's all culinary subtleties and secrets. Now you know interesting and simple recipes, how to solit cucumbers in banks. Try different ways and determine which you like best. Personally, I often salt cucumbers with a cold way, because I do not like to mess with boiling water. But this is a matter of taste. For a large family, it makes sense to stock salty cucumbers, and here the hot way is already indispensable. In short, choose, experiment. I wish you good luck and new culinary achievements!

Hello, dear readers. The first half of the summer passed, and as is known, the second half is known for the winter workpieces. Today I will tell the recipe for delicious, sour-salty, crispy cucumbers. For this recipe, our parents are solid with cucumbers all the time, and I can't even say how many years. How much I remember, so much they are solid. Universal recipe, you can make your own directions to your taste. Moreover, it is possible to salt in a bank, in a barrel, in a bucket, in general in any container, the main thing is to withstand the proportions. You can roll, leave under a plastic lid, or just in the basement (barrel, bucket, etc.).

Today I will tell you the example of 3 liter banks, and storage in the apartment. But it is possible in the basement. And regardless of storage, these cucumbers are obtained crispy, delicious. And how to make this recipe you like, I will try to explain today.

Recipe for delicious crispy cucumbers

Let's 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 on the example of picking in a 3 liter bank by the method of the cold bay.

For this we need the following ingredients:

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

In the pure bank we put ingredients except salt and water. It will not be a secret that all this must be prepared. Cucumbers and greens wash, clean hell and garlic, and of course go to a spring for fresh cold water.

Who has no close spring, then you can use water from under the filter. I do not recommend using water immediately from under the tap. It contains chlorine, which will make cucumbers soft and not delicious. It may certainly work out if you have a low chlorine content, but we always did from the spring. And so parents have always been taught us.

The cucumbers are placed tight, but not to fanatism, do not very much press them. Approximately all this should look like that.

You can a little more denser, but it is superfluous, and soon you will understand why. As you can see, we have horseradished and garlic meets between cucumbers, and on top of a dill umbrella attached by several cucumbers. All this is for uniform salting.

After the cucumbers prepared, it is necessary to pour them with cold water with salt. Of course, you can pour salt into the jar and pour water. But there is one significant moment here. If you do so, then the upper cucumbers will be soft. And if salt is dissolved in water and pour the brine, then all cucumbers will be evenly aimed and firm.

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

Approximately 12 hours later, the cucumbers begin to wander. It is clearly visible in the photo in the middle, the brines and bubbles of the air begins to the top of the jars. We are waiting for our cucumbers to darken everything. Then you can try.

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

No need to wait when the cucumbers will be nice. As soon as you liked the taste, become low-voltage, then we immediately merge the brine.

Cucumbers I usually pour out in a bowl. Dill and fuck leaves throw out, and everything else can be useful for me.

Now I decorate everything in small banks. Usually I use 0.5 liters cans, but you can and more, even 3 liter. But then you need to make more cucumbers. After all, with one 3 liter bank, it turns out to decompose cucumbers in 4 small, 0.5 liter banks, and will remain a few pieces to eat low-voltage. This is if you have not done yet.
Cucumbers can be laid on the jar of dense, they no longer break. But do not forget that you still get them out of there. Between cucumbers I put garlic and horseradish root.

Now boil the fusion brine.

And boiling fill in banks with cucumbers. Thus, we will stop fermentation, and the cucumbers will not be very sour. But you do not think that the taste of cucumber will remain as you remember now. It will become sour, but not strong, but in moderation, just very tasty. The cucumbers will be solid, and when the bite is criste.

If you do not care the moment of cucumbers, then they will be sour. Of course, they will remain normal sour cucumbers, but believe me when you sunk them at a low-headed, then one jar at a time you will eat.

You can roll by any lid, but preferably hermetic. Otherwise, fermentation will begin again, and the cucumbers will be sour, like barrels. And that's all that we have turned out with one 3 liter banks, and if more precisely, with 1.6 kilograms of cucumbers.

Here are three 0.5 liter banks and one 0.75. I put a plastic bag under the covers. This is so that the covers there are covers, we have a twist. Yes, and the covers will not smell like this. In the future, these covers can only be used for quashed cucumbers. Even after a year, the lids will not disperse, and they will smell.

We also close and because they will be stored in the apartment.

For this recipe, you can not only roll the cucumbers in the banks, and also shed in a barrel, a bucket, Makitra. In general, in any container. In my own experience, I will say that it is delicious in the clay dishes. And not only cucumbers, but also tomatoes.

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

In order to sleep with delicious crispy cucumbers in the barrel, it is necessary to calculate the amount of cucumbers and make on this recipe. With several clarifications. First, immediately omit in the basement. Well, secondly, be sure to cover the leaf of Khren.

And third, we press the cucumbers in the oppression. From above there should be water, well, or a leaf of shit, but not cucumber. In this photo, this is seen by example 3 liter banks. So they do not moldy. Fuck blocks the development of mold, which spoils the taste. In this way, the cucumbers can be squeezed under the kapron lid.

Soldering secrets of delicious crispy cucumbers for the winter

FirstWhat you want to mention. If you lay for storage without ordering, then be sure from above there must be a leaf of shit. It will not allow to develop mold and fungi. The root must be present, and the Khrena leaf. Moreover, the sheet should be constantly on top. Even in winter, when you pick up cucumbers, put a sheet from above. You can add more root of shit and garlic, so the cucumbers will be sharper and delicious.

Second, Drain the salt before pouring into cucumbers. Do not use iodized salt!So it will be a uniform seas.

You can diversify the taste adding black currant leaves, cherry leaves, and even oak leaves. Some believe that the contained tanning substances in oak leaves will make firm cucumbers. From my experience I will say, you will not like the taste. We have a father decided to try, diversify the taste. As a result, we threw them out.

I consider it yourself with the addition of black currant leaves. With the leaves of the cherry taste will be a little softer, which is not very well affecting the taste of cucumbers, for my taste.

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

Well, if you have an acidic cucumber, you can still make marinated, the cucumbers are also crunchy and delicious. You can see the recipe for pickled cucumbers in the article "."

Now you know not one recipe for sings of cucumbers for the winter, choose to your taste. The first are acidic, and the second sour-sweet. But both recipes are good, and they turn out tasty and crispy cucumbers.

Good billets! And what cucumbers do you prefer?

Salted cucumbers for the winter are the most popular conservation of any mistress. Methods of pickles are a lot. More recently, we disassembled cooking options today, I suggest you to pay your attention to salty cucumbers, which perfectly retain their qualities until the winter.

Before proceeding with the Sling Processes, it is necessary to determine which method to choose. After all, they are also not enough, such as a cold and hot version. Prepared quite differently, but the composition of the ingredients is almost the same. If you want to add something new for example, mustard or vodka in the formulation, then the cooking process will differ here. Probably now you understand how important it is originally to know what to seek as a result.

The harvested cucumbers for the winter are considered to be a great snack for any festive table. And notice the guests are not as small demand among guests of the celebration. I suggest not to stop you on one recipe, but to cook a few, signing on them covers. Then you will definitely decide and find your favorite pickup method.

Cooking salted cucumbers for the winter in banks

Let's first look at the classic recipe. For which many are preparing, I promise and we will learn. The whole secret in this version of pickles, marinated. The cucumbers prepared by such a recipe stand in the banks all winter. Get crispy and very tasty, try you like it.

We will need:

The number of products required may vary. Depending on the number of cans that you will use. That is why it will be a set of ingredients without specifying the quantity.

• fresh cucumbers - 3 kg. (maybe more depending on the size of the fetus and banks)
• currant leaves, cherries and shit
• umbrella dill
• bay leaf - 1 pcs. for 750 gr. Bank
• garlic - 2-3 cloves on a jar
• pepper peas.

Marinade for 1 liter:

• sugar sand - 3 tbsp
• salt - 1.5 st.
• vinegar 70% - 1h.l.

Cooking:

1. Before starting, prepare banks for pickles. To do this, thoroughly rinse each of them. Then sterilize with steam.

Personal experience. For sterilization, I use an ordinary kettle. I pour into it a sufficient amount of water. We put on fire, bring to a boil. After the gas we reduce, and on the boiling nose we put on the jar.

All the greens and leaves must be processed directly before salting. We rinse under foxy water, then lay out on the tissue napkin. Thus, we get rid of liquid residues and give the grass to dry completely.

Now it is suitable more comfortable and proceed to salting. At the bottom of sterilized liter cans, we put the leaf of the horse, then the sheets of currant and cherries of about 3 sheets, for each jar. This is also placed by umbrellas of dill and garlic cutting it into two or three parts.

Follow the laurel leaf and peas.

2. Now we take in advance the washed cucumbers. We remove the fruits or leave with them if they are not quite large. And put it on the cooked banks.

Then poured boiling water into each jar. It is necessary to do it extremely gently so as not to burn. There is no need to report to this water, so we sterilize our cucumbers again.

Over each jar cover with lids. Let us settle while the water in banks does not completely cool. Then gently drain the whole liquid back into the pan. From the same water we prepare marinade. We add all the necessary ingredients to it. The recipe is described above in more detail.

Cooked Marinade is brought to a boil, after boiling for another 5 minutes. Then we pour ready-made marinade into prepared banks. On top it is closed with covers that need to be immediately rolled. Finished pickles turn down the covers down and leave cucumbers in this form within 24 hours. It is advisable to cover the banks from above, something warm.

So we prepared tasty crispy cucumbers for the winter. Which by the way are subject to long storage in a cool place. Here is a bit below the recipe for conservation, which is perfectly stored in the apartment throughout the year.

Verified recipe for crisp fruits with storage vinegar in the apartment

I bring to your attention a proven recipe. For which we prepare the whole family from year to year. The cucumbers prepared for this option are obtained by excellent and crispy. Such jars of pickles are perfectly stored in apartments. The main thing to choose a place is darling, where will probably not be able to penetrate the rays of the sun.

We will need:

The calculation will be presented for 3 banks, each of which volume in 1 liter

• cucumbers
• water - 3 liters
• sugar sand - 6 st.
• salt - 6 st.
• vinegar - 3 st. Such (in each bank one)
• herbs (Chreem leaves, umbrellas of dill, root Khreno, garlic, fragrant pepper)

Cooking:

1. First of all, we will deal with the treatment of cucumbers. To do this, choose the most suitable fruits. We lay them out in a pelvis with cold water and rinse thoroughly. After that, we drag the water and pour a new (cold) once again. We leave the cucumbers in it for 1 hour.

On both sides of the washed vegetable remove the fruit. And we leave them while in the pelvis. And at this time, we will deal with sterilization of cans.

2. The process of sterilization cans I described you in the previous recipe. You can use your way. But this process is by no means we lose. Here with the lids are much easier. We lay them in boiling water and continue to boil for 3-5 minutes.

Now we are placed in the prepared banks washed with grass, garlic and black pepper peas. On top lay out the cucumbers, slightly tamping them to each other.

If, as a result, you plan to get pickles with a large number of pickles, then the cucumbers are not worth the fruits among themselves too much.

3. Now you will prepare marinade. In boiling water, add all the dry ingredients. Such as salt and sugar are again brought to a boil. Then carefully pour ready-made marinade into prepared jars with cucumbers.

On top cover with covers and leave in such a state for 7-10 minutes. After the liquid, we jerk again in the pan and bring to a boil. Then we fill the cucumbers again, but not to the top, but only to the shoulders cans.

It's time to pour vinegar. One tablespoon in each jar will be enough enough.

When the vinegar is added, you can add the remaining marinade into banks to the very top.

On top covering sterilized metal covers and twist. Banks turn over to a flat surface. Top cover with a warm blanket. We leave the resulting pickles for a day. After time, put them in a convenient position.

Keep such a preservation should be in a dark place. But you can try one after one, but better for two weeks. So that the cucumbers can be sprayed as best as possible.

Canned cucumbers under the kapron lid

Quite an interesting way to salmon we will now consider with you. It's all about his distinctive features. For example, we will prepare such conservation without adding vinegar. Fill the cucumbers will be spring or raw water from under the tap. And it is necessary to close the resulting pickles under the cape cover. Well, that you are interested in the process of salting, then for the work ...

We will need:

Calculation is scheduled for one 3-liter bank

• cucumbers
• salt - 100 gr.
• grass (currant leaves and cherry, umbrellas of dill, bay leaf)
• khreno root
• garlic - 2 teeth
• pepper peas - 3 pcs.
• water - Preferably Spring

Cooking:

1. First of all, we will prepare all the ingredients you need. Bars with covers are thoroughly rinsed under flowing water. Cucumbers preferably to soak in cold water, at least half an hour.

All the prepared grass washed and dry, with the help of a tissue towel.

We put the cooked banks with a volume of 3 liters on a flat surface. And carefully laid the grass in it. In the following quantity: Bay sheet - 2 pcs., Peas pepper - 3 pcs., Khrena root - small cutting pieces in length of 1 cm. (2-3 pcs.). With the remaining herb, do on your discretion, you can add less or more, it will not harm in the pickles.

Here we will fall asleep the required amount of salt. Follow the lays down the washed cucumbers. Tampering them between sobody, as best as possible.

2. Then the resulting mass fill until the highest spring water, which can be replaced with the crude from the tap. We close by kapron covers.

Store the resulting pickles preferably in a cool place. As a result of their efforts, you will get a wonderful conservation by winter.

Since this option was prepared in a cold way, then the hatching time to increase. That is, if you decide to try cucumbers for 3 or 4th day after singing, they will not be ready for sure. So, refrain the Lord.

Video about how to make cucumbers with a cold way

Smoothly go to another recipe for the preparation of salty cucumbers for the winter. Do not worry, you can always return to previous notes.

Delicious salted cucumbers recipe with mustard

Mmm, I promise will be delicious. This method of preservation with mustard is suitable for fans of sharp. So, as part of the marinade, we will use not a small amount of mustard and vinegar. What will have a positive effect on the finished salty cucumbers.

Product Calculation will be given below four liter jars.

We will need:

• fresh cucumbers
• cold water - 6 glasses
• mustard - 6 st.
• vinegar Table - 1 cup
• sugar sand - 1 cup
• salt - 2 tbsp

Cooking:

1. The cucumbers are thoroughly rinsed and soaked in cold water for 3-4 hours. Thus, we get rid of a minor bitterness if there is a vegetable.

In prepared wellwateled jars, put the cucumbers. Tamping them with each other. As you probably noticed in this recipe, it does not contain a gram of greenery. What makes us easier our work at times. You may not doubt the taste of finished pickles it will not affect.

2. While ready jars with vegetables will be removed to the side and engage in marinade.

For the preparation of the marinade, we take a big deep saucepan. We pour into it the required amount of cold water. We add here mustard, vinegar, sugar and salt. We put the whole mixture on fire and bring to a boil.

Boiling marinade for 5-7 minutes. After that, gently pour jars with cucumbers to the very top.

3. Prepare a saucepan for conservation sterilization. To do this, in the bulk container laid a small towel and pour water. We put on fire and bring to a boil.

Then neatly lower the cans with vegetable on the bottom of the pan. Cover covers, each individually. And sterilize for 5-7 minutes.

After time, we carefully take out our pickles, hold the towel to not scream. And wrap the covers as best as possible. Then we turn them into a flat surface of the bottom up and leave in such a state to the complete cooling.

As soon as the conservation cozets you can pull them into the cellar or stored in the apartment in a dark place.

Amazing pickup pickup pickles with vodka

Our article comes to an end. But so I do not want to say goodbye. That is why I suggest us with you to disassemble another variant of canned cucumbers for the winter. And this recipe will not be simple, but with the addition of all familiar ingredient. In this marinade we will add some vodka. As a result, you will see how the salty taste differs from the above.

We will need:

On the 3-liter bank

• cucumbers - 1.5-2 kg.
• currant leaves, horseradish, umbrellas of dill, shin (amaranth), velvets - 2 pcs.
• garlic - 4-5 teeth
• salt - 100 gr.
• vodka - 50 gr.

Cooking:

1. In a sterilized ferry, we lay out processed leaves. We put them in order, as presented above in the recipe, slightly pressing the bottom.

Then here we lay pre-treated cucumbers.

The cucumbers needed to rinse and remove the fruits on both sides. And do not forget to withstand the fruits in cold water.

Slightly tamper them, do not try to crush them. Any strength applied can grasp the vegetable.

2. Now will prepare not sophisticated marinade. In a decanter we pour water and add the required amount of salt. We thoroughly mix the resulting mixture. And we pour into the cooked jars with cucumbers. In this case, heated while nothing needs.

The bank is closed by a caproic lid and remove the pickles in a dark place for 4 days. After the time expires, the brine with cucumbers merge into the pan. We put on fire, bring to a boil, and boil for 5 minutes.

While marinade is on fire, take the jar with cucumbers. Cold water in it in it. On top it closes the lid and shake carefully. Thus, we get rid of the resulting white plaque. Then merge this water.

This is also pouring vodka in the required quantity. After adding ready-made hot marinade to the highest. Sealishly clog the pickles with sterilized iron lids. We turn to the bottom to the top on the smooth surface. We leave in such a state to complete cooling.

Store canned cucumbers preferably in a cool place. Under such conditions, you can save them until the spring. But I doubt that such a snack will stand for a long time. Of course, when you try it to taste, you will not be indifferent.

On this, our selection came to an end. I hope that you have chosen one of the recipes, and perhaps they even took it on arms of several of them. Now I'm waiting for your feedback from you, what and how you got. What version stopped, and what would you like to try.

Before new meetings, dear friends!

The most delicious salted cucumbers for the winter in banks and other tanks learned to harvest that Slavs. To date, there are a wide variety of various recipes according to the methods of canning and salting of this vegetable. Salt the cucumbers can be hot, cold, under a kapron lid or metal - the main thing is that these vegetables are fresh and elastic.

There are quite unusual ways to prepare cucumbers for the winter, and the most ancient and one of the first, was the preparation of delicious cucumbers in the pumpkin. Today, crispy cucumbers prepares almost every hostess. Solutions allow you to diversify the diet and supplement other dishes in the winter time when fresh vegetables in the menu are not enough. They are used as independent dishes, add to the brideller, salads, and the brine is perfectly used as a separate drink.

In order to make salting vegetables, you need to know the basic rules and methods of cooking.

Canned vegetables in different ways. Recipes have their secrets of sings of cucumbers and distinguishing from each other, but there are several basic rules that are adhered to prepare delicious conservation.

First you should correctly select vegetables for salting. Here plays a role what the fruits will be prepared. For example, salting of cucumbers for the winter in liter banks requires the selection of small and about one size of vegetables, which will allow them to gently decompose them in tanks without disturbing integrity. There are recipes, where the fruits must be cut into rings - for this you can use larger and uneven cucumbers. Also worth paying attention to their density, color and damage.

For preservation, strong and non-rigid fruits with poultry peel are perfectly suitable. After the product is selected, it is soaked in cold water for 2-3 hours. There is one secret in order for the cucumbers to be well mastered and saturated with brine: their tails are slightly cut on both sides and on this place make several punctures for a fork.

The dishes playing a big role in which vegetables will be prepared: it should be perfectly clean. The banks themselves must be subjected to thermal sterilization. Many hostesses still give preference to soda and soap solutions for washing cans and risks. Covers depending on the material from which they are made are also subjected to ferry or boiling water treatment. The neglect of elementary rules for the preparation of containers can serve in the further formation of a sinusia and lead to a damage of dishes.

Water matters from which the cucumber brines will be prepared: it must be clean, without impurities. You can use distilled water purchased in the store.

In obligatory order to salting the cucumbers, salt use - it gives the necessary taste. Different recipes require a certain amount, but the solute is that the salt is used only by a stone species. Experienced hostesses warn that from using small and even more sea salt, vegetables will become soft and non-crispy.

You can not lose such an important point as spices and spices. It is they who allow you to prepare the most delicious and fragrant salted cucumbers. For example, in order to achieve crispy cucumbers, you need to put in a jar or a row cleaning oak boring. The classic recipe for salted cucumbers for the winter in banks includes the following set of spices and spices:

• dill branches along with inflorescences (umbrellas);
• chreem and currant leaves;
• pepper, salt, garlic.

Other recipes may contain completely different ingredients in the form of spices and spicy herbs.

Methods of salt

There are many recipes to salting cucumbers for the winter, but all of them without exception are divided into 2 different ways to prepare: cold and hot.

With a cold way, you can quickly and easily prepare vegetables. Next cucumbers pickup recipe. For a start in a predetermined, the prepared capacity lay out the fruits are poured with cold brine and closed by a caprony lid. The brine is preparing quickly: salt is added to the water and stir well, you can also add garlic or spices to your discretion. This is the fastest way to salmon. The container with vegetables is stored in the refrigerator or cellar - it is important not to leave the workpiece in heat, otherwise it will deteriorate.

Even for salted cucumbers, the recipe is the following: a hot way implies preparation on the fire of the brine itself and rolling into the cans with metal covers. It is this way that the cucumbers salty crispy in banks are most often prepared. This method allows you to achieve unique flavor and taste due to hot processing. In the classic form, preserving of cucumbers with this method is carried out as follows:

1. Preparing brine. The necessary spices and spices add to boiling water, let's get bored for some time.
2. Poured cooked brine jars with cucumbers to half and leave them in this form for a while.
3. After weathered time, the brine is tightened and riveted cans with tin lids.

Salted cucumbers in the jars some time stored indoors with room temperature, after which they are sent to a cool place for a long time. There are details for the preparation of this kind of pickles: experienced hostesses are recommended to add mustard grains in the tank so that the brine does not care, and the leaves of the horseradish will help to avoid the appearances of mold.

Other salted cucumbers recipes

For longer storage of soles, a hot method of cooking is best suited, and with the help of a cold salt you can prepare vegetables quickly, but they are not so long.

Fast recipe

For the preparation you will need 2 kg of vegetables, 3 types of dill, 1 garlic clove, 5 leaves of currant and cherries, 8-10 peas of pepper, leaves and root of shine, 1.5 liters of water, 2 tbsp vodka, ¼ stacks of salt.

Before quickly salinate the cucumbers, it is necessary to take vegetables and quivering them with boiling water, then immerse them into ice water. It is this fact that will allow to maintain density. Put the fruits in the 3-liter bank, while each layer sprinkled with spices, greens, garlic and horseradish. The brine is prepared separately (salt and alcohol poured into the water), after which they pour into the water. In this way, crispy, in moderation, sharp and very tasty cucumbers are prepared without vinegar.

Sharp cucumbers

For the preparation of fragrant and sharp salt cucumbers, the following recipe is suitable. The fruits are soaked in cold water for 2-3 hours, after which they are placed in banks. At the bottom of the tank, it is necessary to put garlic, pepper, dill and horseradish root. Salt is placed at the rate of 1 tbsp on 3 liters of water. Banks are covered with a caprony lid and put in a cool place - initially the brine will be muddy, but then it will gradually light up. You can use such a salt after 2-3 weeks.

These recipes show how to pickle cucumbers for the winter in banks quickly and simple. It is worth remembering that the amount of salt and spices will depend on the taste and quality of pickles.

If we can serve vegetables for long-term storage, it is best to use a hot method of cooking.

Recipe of fragrant cucumbers

From the ingredients you will need:

• cucumbers;
• salt, sugar;
• garlic;
• horseradish;
• bay leaf;
• lemon acid;
• water;
• dill.

The cucumbers must be selected and closed in cold water. Banks meanwhile sterilize. In a separate dish, it is worth putting water. Fruits are folded into glass containers and poured boiling water - so they cost 15-20 minutes, after which the water is drained.

For brine, it boil water and poured vegetables again, then they are then drained and add to it spices and spices. Lemonic acids are pouring into each jar and then poured brine. Banks with salty cucumbers are taken in warmth, while they are turned upside down and wrapped into a dense blanket. After they are lowered into the cellar or put in the storeroom.

Recipe of sharp and crisp solutions

This way will tell you how to saline cucumbers in banks with the addition of oak bark, which gives salting a special spicy taste and crunch. It is necessary to prepare cucumbers, cherry leaves, currant, dill, horseradish root, salt, garlic and oak bark. The latter can be purchased in pharmacies. On the bottom of sterilized cans stacked all spices, twigs, leaves and 1 tsp. Crushed bark. Cold brine is poured banks with fruits and closed by dumpy lids. Capacities with salt cucumbers put in a dark and cool place.

Recipe "Cucumbers in cucumbers"

This method fell by many, since it is simple enough, and cucumbers are extremely tasty. Vegetables need to be carefully selected: one piece on the preparation of cucumber mass, and the second - for one-piece mustache. Ingredients for vegetable brewing:

• salt;
• garlic;
• dill;
• chrena leaves, cherries, apples, raspberries and grapes.

To prepare a "cucumber sauce", it is necessary to grasp fresh cucumbers on a large grater, then add salt and spices to the ground. On the bottom of the cans put the leaves and the root of Khrena, lay the cucumbers and fill the mass. We end with the styling with the leaves of the horseradish and garlic, after which we cover the drop-down lids and put in the refrigerator. After 2 weeks, "cucumbers in cucumbers" can be put on the table and enjoy their taste.

Experienced cooks are recommended to take beautiful and dense vegetables for salt. Recipes of cucumbers for the winter in banks should be chosen to their taste and at the rate of which dishes they will be added. For example, it is better to use sauer vegetables for the reception, and solid and crunchy salt cucumbers are more suitable for salads. You can add from spicy herbs not only traditional dill and horseradish, but also tarragon, celery, basil, parsley, mustard and saffron.

Special taste is different and salting cooked in tomato juice. No need to be afraid to experiment with various prescription recipes, because only through your own experience, you can select the most delicious methods of canning.