Hello dear hostesses. The time has come for the long-awaited summer, and with it came the pleasant chores of gardeners - gardeners. Some are already harvesting the first crop of cucumbers and the topic of pickling this vegetable is becoming especially relevant.

Of course, the mass collection of cucumbers will begin in July and August. But now you can start picking up recipes for pickling cucumbers for the winter. Varieties with pimples enjoy the advantage, the fact is that smooth varieties lose their crunchy properties in the process of salting.

In every family, our mothers and grandmothers have time-tested recipes in their arsenal. Thus, they came up with an incalculable number. But still, there are only two methods by which cucumbers are preserved - this is in a hot or cold way.

Preparations for the winter, including pickles, are a great snack for various dishes. In addition, they can be used as ingredients for salads. And it’s just delicious to crunch on them, right?

Crispy pickled cucumbers for the winter

Perhaps one of the main secrets for getting crispy canned cucumbers is pickling them on the day they are harvested from the garden. The second secret is the obligatory holding of fruits in water for at least two, three hours. Then the cucumbers are thoroughly washed again, the so-called butts are cut off from them.

Ingredients:

• Cucumbers - 5 kg
• Dill - 5 sprigs
• Garlic - head
• Horseradish - 8 leaves
• Currant leaves - 20 pcs
• Salt
• Black peppercorns
• Hot red pepper
• Bay leaf - 8 leaves

Cooking steps:

1. After all the necessary procedures with the fruits, prepare the jars, they must be thoroughly washed, then sterilized.

2. For future brine, spring water is best, if you don’t have one, use filtered. In a deep container, bring water to a boil on the stove. Add salt at the rate of a couple of tablespoons of salt per liter.

3. Transfer the cucumbers to a deep container, add the peeled garlic cloves, thoroughly washed dill branches with young currant leaves. Pour the brine into the container, press down with oppression from above. In this state, remove the cucumbers in a cool place for two days.

4. The main preparation is completed, now drain the brine into a separate bowl, strain it, then boil again. Wash vegetables in cold water, arrange in banks, you need to do this as tightly as possible. Add black peppercorns, hot red pepper, bay leaves and the rest of the ingredients again.

5. Pour hot brine into jars, then close them with special metal lids. Turn the jars upside down, leave for a day, then safely put them in the refrigerator or basement.

Eat well, bon appetit!

Cucumbers for the winter with aspirin

The aspirin in the formulation is used as a kind of guarantee that the jars of pickles won't explode. All herbs are used fresh. The recipe is quite simple, so feel free to get down to business.

Ingredients:

• cucumbers
• Dill
• Parsley
• garlic cloves
• Aspirin tablets
• Salt
• Sugar
• Black peppercorns
• Allspice black pepper

Cooking steps:

1. Vegetables first need to be sorted, the fruits need small and medium size to fit easily into a jar. Transfer the cucumbers to a basin filled with water, rinse thoroughly, for this you can use a soft brush.

3. Before putting vegetables in them, be sure to prepare, rinse, and sterilize jars. Lay washed greens, a few cloves of garlic on the bottom of each jar, you don’t need to add a lot of it, otherwise you risk getting soft, flabby cucumbers. Next, fill the jars closely with vegetables.

4. Boil water, fill it with all the jars you have. Leave for an hour.

5. Pour water from cans into a saucepan, bring to a boil. Pour salt in proportions per liter, two tablespoons of salt and sugar a tablespoon per liter. Add peppercorns, allspice.

6. Arrange aspirin in jars, one tablet for each.

7. Fill the jars with ready-made brine, then roll them up with preservation lids.

8. Turn them upside down, leave to cool completely, and then place in a cool place.

Delicious crispy cucumbers will delight you all winter.

Enjoy your meal!

Recipe for canning cucumbers with the addition of dry mustard

This recipe is often used by my grandmother. She salts in liter jars cucumbers. So it’s very convenient in my opinion, I took out a jar at a time, everyone ate it, it doesn’t interfere in the refrigerator, taking up space and it won’t go bad for sure.

Ingredients:

• Cucumbers - 3 kg
• Dry mustard - 6 tbsp. spoons
• Salt - 210 g
• Dill - 3 umbrellas
• currant leaves
• cherry leaves
• horseradish stalks
• Dill
• Horseradish root - 1 pc.
• Chili pepper - 1 pc.
• Garlic - 2 heads

Cooking steps:

1. For convenience, prepare all the products on the list.

2. Wash the cucumbers thoroughly, remove the tips. Then pour cold water into a container with them, leave for several hours, so they will be denser, without voids inside.

3. In sterilized jars at the bottom of each, pour a tablespoon of dry mustard, 35 grams of salt, add dill umbrellas. How to sterilize jars, I spied on another site.

4. Next, lay the leaves of cherries, currants, horseradish and dill sprigs.

5. Fill jars as tightly as possible with vegetables. On top, add peeled garlic cloves, a piece from the horseradish root. Cut the chili pepper into rings, send in jars. Close with the remaining leaves.

6. Place the jar on a plate, pour boiling water over it so that the water flows slightly over the edge. Then quickly close the capron lid. So most likely there will be no air in the jars.

7. Turn the jars upside down, leave to cool completely.

8. After that, they must be shaken well to completely dissolve the salt and uniform distribution mustard. Do not worry, it will then settle and the brine will become transparent.

You can eat such cucumbers in a month. Enjoy your meal!

A simple recipe for pickling cucumbers

A very popular recipe among most housewives. It is so simple that even if you first decided to prepare blanks for the winter, you will definitely cope with this task. Cucumbers will be fragrant and crispy to glory.

Ingredients:

• Cucumbers - 1.5 kg
• Black peppercorns - 3-4 peas
• Garlic - 3-4 cloves
• Horseradish leaves - 2-3 pieces
• Shiritsa leaves - 4-5 pieces (can be replaced with currant leaves)
• Dill umbrellas - 3 pcs
• Salt - 160 g

Shiritsa ̶ this plant is a direct relative of amaranth (Amaranthus). Amaranth is used as ornamental culture flowerbeds, parks. The breadth of its wild appearance. We have it growing almost everywhere like a weed. It is also called velvet, cockscomb, axamitnik, cat's tail, candlestick. Young leaves taste similar to spinach.

Cooking steps:

1. Rinse the vegetables together with the leaves thoroughly, soak in a deep container filled with cold water for several hours, at least two. Then cut off the ends from the cucumbers.

2. Rinse a three-liter jar, carry out the sterilization procedure. At the bottom, place a part of horseradish leaves, amaranth leaves, which can be replaced with currant leaves. Then lay the cucumbers vertically in one row, again leaves, dill umbrellas, then again a row of cucumbers. So fill the jar tightly completely. It is more convenient to do this if the cucumbers are all about the same size.

3. Pour salt into the jar.

4. Fill the jar to the top with cold water, close with a nylon lid. In this state, it should be removed in a cool place for three days. It is best to put some kind of container under it, as liquid will ooze from the jar as a result of fermentation.

5. After this period of time, drain the brine into the pan. Pour about a glass of water into it, put it on the stove and bring to a boil.

6. Immediately after the brine boils, pour it into a jar of cucumbers. Cover with a metal lid, roll up.

Good luck to you in this matter. Enjoy your meal!

Pickling cucumbers in a cold way

The recipe is for one three-liter jar. cold way differs from hot in that there is no need to boil, boil, drain something. Very fast, simple and convenient. I am sure you will appreciate the final taste of such an appetizer.

Ingredients:

• Cucumbers - 1.5 kg
• Water - 1.5 l
• Salt - 3 tbsp. spoons
• Garlic - 3 cloves
• Currant leaves - 7 pcs
• Cherry leaves - 7 pcs
• Dill umbrellas - 3-4 pieces
• Horseradish leaves - 2 pcs

Cooking steps:

1. From the washed and soaked fruits, cut off the buttocks.

2. Rinse all the greens, remove the husk from the garlic. Put a few leaves on the bottom of the jar, add dill with garlic.

3. Fill the jar completely with cucumbers, alternating them with herbs.

4. Place the remaining leaves on top.

5. Mix the salt with water until it is completely dissolved, the water should be cold and purified. Pour the resulting brine into a jar.

6. Dip the capron lid in boiling water for a few seconds to sterilize, then close the jar with it.

Be sure to store cucumbers in a cool place. Eat with pleasure, bon appetit!

Recipe video pickled cucumbers for the winter

Highly good recipe, cucumbers are obtained as barrel. Traditional Russian appetizer will appeal to everyone without exception.

Bon appetite!

Don't be afraid to try new recipes, maybe one of them will be your whole family's favorite!

At the very beginning of autumn in my family there comes a moment when fresh cucumbers already a little tired, and it's too early to open salty ones. It's time for little salts, which are adored by both adults and children. Today I will tell you how to quickly and tasty pickle cucumbers at home. different ways: in a saucepan, in a jar and even in a bag.

Pickled cucumbers in a jar in brine

Lightly salted cucumbers cook quickly compared to classic pickling. No need to sterilize anything, roll up and wait cold winter to open the jar.

Note to the owner! There are several ways to prepare delicious cucumbers: dry, cold and hot. The names speak for themselves. With the dry method, we use only salt and spices, with the cold method we do not heat the brine, with the hot method we salt it with boiling water.

Cooking freshly salted cucumbers in a liter jar. You can pickle cucumbers in dishes of any volume, then multiply the number of ingredients in accordance with the size of your jar.

Ingredients for salting in a 1 liter jar:

• Fresh cucumbers - to fill the jar;
• Dill seeds in umbrellas - 1 pc;
• Garlic - 2 cloves;
• Rock salt - 1 tbsp.

Rinse cucumbers and even soak them in cold water. Remove buttocks, noses. Prepare the jar. Just rinse it with tap water, no need to invent extra work for yourself and sterilize.

Garlic can be coarsely chopped to better feel its aroma. Sometimes the recipe even suggests grating it. At the bottom of the jar, lay the garlic and dill umbrella. Now it's the turn of cucumbers: put vegetables in a jar vertically to evenly pickle the fruits.

Advice! Use pimply varieties of cucumbers. Size matters! Choose medium-sized fruits. Too large cucumbers will not be hard and will lose their crunch characteristic of light salting, while small ones are more suitable for salting for the winter.

Pour salt into a jar filled to the top and pour boiling water over it. Don't worry, the jar won't crack. Close it with a capron lid. It is very convenient to store such cucumbers in a jar with a twist.

The salt should dissolve, so after cooling the jar, just in case, shake it well. For pickling cucumbers need 1 day.

On a note! The first day, vegetables in brine can stand at room temperature. When salting is over, store cucumbers in the refrigerator. Due to the lack of vinegar in the recipe, the shelf life is only a couple of weeks, but they are unlikely to last the next day.

Pickled cucumbers with mustard

Mustard powder is also useful for quick salting cucumbers.

On a note! With the dry pickling method, cucumbers are salted in their own juice and absorb the aroma of spices more. It takes 2 days to prepare, but the result is worth the wait.

If you cook in the summer, then greens are never superfluous. Add finely chopped dill and parsley to the recipe. In winter, you can use frozen greens.

You will need:

• Fresh cucumbers - 7-10 pcs;
• Rock salt - 1 tbsp. with a slide;
• Sugar - 1 tbsp;
• Mustard powder - 0.5 tbsp;
• Garlic - 4 cloves;
• Vegetable oil.

Don't be surprised if the recipe contains sugar. But it should be taken a little less than salt. Sweetness is needed in order to enhance the taste of mustard.

Prepare vegetables, wash and trim both sides. Cut lengthwise into 4 pieces and place in a bowl. Crush the garlic, chop on a grater and rub each piece well with it. Spread the spices with your hands to infuse the garlic flavor with the cucumbers. Add mustard, sugar, salt and herbs. For dressing, use a tablespoon of oil, mix and, covered with a lid or film, leave in a cold place for 48 hours.

A spicy mustard appetizer is ready. Your guests will appreciate the effort, but have time to try it yourself before all the cucumbers are snapped up.

Instant pickled cucumbers (not for the winter)

There is a way to enjoy salted fruits for dinner. Most quick recipe.

• Fresh cucumbers - 7-10 pieces;
• Garlic - 5 cloves;
• Rock salt - 1 tablespoon;
• Carnation - 2 pcs;
• Peppercorns - 2 pcs;
• Currant leaves - 2 pcs;
• Horseradish (leaves, root) - 40 g.

For salting, use the package. I advise you to take baking bags, as they are dense and plastic clips will save you from constant tying and untying.

On a note! Do not pickle vegetables "with butts". All harmful substances accumulate there. If you are using cucumbers grown in own garden, then you can not cut the ends.

The fastest recipe will not take more than 5 minutes to prepare. Put all the spices in a bag, cut the garlic into large pieces, and grate the horseradish root. The more horseradish you add, the sharper and crunchier the result will be.

Salt and add spices. Cucumbers can be cut into 4 parts for a more even distribution of salt. Shake the bag well and close with a clip.

If you pickled cucumbers in the morning, then in the evening you can safely open the package. These cucumbers are best served with boiled potatoes, chicken or meat. You can also use them to prepare Olivier and other salads.

On a note! You can pickle cucumbers in 5 minutes. In this case, you need to finely chop the vegetables and add all the spices. Place in bag and shake well. Leave on the table for 5 minutes. Everything, the dish is ready. But the taste will be different, this option is more like a salad.

A quick way to pickle cucumbers with celery

Celery is the king of vegetables. It is useful from root tips to stem tips! Did you know that dishes with the addition of greens or celery root become less caloric? Ladies, write down the recipe! The spicy taste is perfect for preparing an interesting snack.

How to pickle cucumbers tasty and fast way? We will need:

• Fresh cucumbers - 1.5 kg;
• Horseradish - 2 sheets;
• Garlic - 5-6 cloves;
• Rock salt - 3 tablespoons;
• Cherry leaves - 4 pcs;
• Celery stalks - 70 g;
• Greens.

Advice! For salting is not suitable iodized and sea ​​salt. Use regular cookware. The fact is that iodine in the composition of salt reduces the ability of salt as a natural preservative. Have your pickle jars exploded? Perhaps the salt is to blame.

Prepare cucumbers, cut off the ends. Cut the leaves that you managed to find into pieces. If you did not find a cherry, then use currant or oak leaves.

Finely chop the celery greens and mix with garlic and herbs. Put the leaves on the bottom of the jar, and alternate greens with cucumbers. When the jar is full, add salt and fill with cold water.

On a note! Not worth the prescription salted cucumbers pack the vegetables too tightly. For uniform salting, there should be a small distance between the fruits.

You don’t need to shake the jar, just cover it with a cloth or gauze and leave it to sour in a dark place for 3 days. In a couple of days they will be on your plate.

Advice! Lightly salted cucumbers can also be cooked in a saucepan. If you have a plastic container, you can make a small portion for testing. A week after salting, the taste of lightly salted cucumbers will already resemble the usual winter pickles, so it is better to cook in small portions.

It is better to see once than hear 100 times! Watch a video on how to pickle cucumbers at home tasty and quickly in a jar, bag and in a saucepan:

All recipes do not require special skills. Make fresh pickled cucumbers fast food even an inexperienced hostess can. I wish you a delicious crunch in good company. Enjoy your meal!

Good afternoon.

To answer the first question, I am writing this article, and I will answer the second one right away so that there is an understanding of what we are actually going to do today.

So, pickling cucumbers is the process of preserving the product through the fermentation process. During this process, lactic acid is released from cucumbers (or other salted products), which protects them from spoilage. At the same time, the preparation goes without vinegar and without sugar. And the most important plus is that sterilization is not required.

Everyone's favorite crunch and taste is just side effect from the salting process, which can be enhanced with additional ingredients.

Pickling is the preparation of a solution using vinegar, ascorbic acid or other acids that act as an antiseptic and prevent vegetables from spoiling. This solution is traditionally called a marinade.

This is the main difference between the two methods.

Let's look at a few examples of pickling cucumbers for the winter in jars to see all the differences and features.

Pickled cucumbers for the winter in hot jars without sterilization

This method is one of the most common. The brine is prepared by boiling, so the method is called hot. For the same reason, it is recommended to roll up the cans with iron lids, because the nylon ones will “siphon” under the pressure of hot steam.

Ingredients for two 3 liter jars:

• 3-4 kg cucumbers (depending on size)
• 3-5 pieces of hot pepper
• Leaves of blackcurrant, cherry, horseradish (or horseradish root), you can leave walnut or oak
• Dill sprigs with seeds

Brine (about 5 l):

• for 1 liter of water - 1.5 tbsp. salt with a slide

Cooking:

1. Wash cucumbers thoroughly running water, then put in a deep saucepan and fill with cold water. Let it sit for a few hours, preferably overnight. After that, we wash the vegetables again and put them in another bowl.

This is one of the first secrets to make cucumbers crispy and juicy, not shriveled and limp.

2. Peppers and horseradish root cut into thick slices.

3. Now we take the same deep pan and line the bottom with cherry, currant and other leaves that we managed to find. Put a few pieces of horseradish and pepper on top.

4. Then comes a layer of cucumbers.

5. Lay out 3-4 layers of cucumbers and spices in this way.

The thickness of the layers is chosen arbitrarily. The more layers you get, the better.

The last layer should be greens.

6. When all the cucumbers are in the pan, fill them with brine. To prepare it, you need 1.5 tablespoons of salt with a slide per 1 liter of water. In total, you need 5 liters of brine.

On top of the pan we put a plate smaller in diameter than the pan and put a press on it. For example, a jar of water.

7. We leave the cucumbers under pressure for 3-5 days. Temperature and storage conditions are not very important. Readiness for the next step will come when a white film forms on the surface of the water.

The white film is lactic acid bacteria, the result of vegetable fermentation.

8. Now we pour the brine into another container (it will still be useful to us), remove all the leaves and other spices, and rinse the cucumbers thoroughly with running water.

9. And put them in 3 liter jars.

10. Bring the drained brine to a boil and pour into jars to the very top. Cover with boiled lids and leave for 10 minutes.

11. Then again pour the brine into the pan, bring it to a boil again and again pour it into jars of cucumbers.

Pour the brine in such a way that it begins to overflow over the edge of the jar.

Then we cover the jars with lids and roll them up.

12. Now the jars need to be turned over, covered with a blanket and left to cool completely. After that, they can be stored in a cool, dark place.

Pickles will be ready to eat. when the brine turns from cloudy white to light, and a small sediment forms at the bottom.

Crispy pickles in a cold way: a recipe for a 3 liter jar

This method is called cold because it does not require boiling the brine. It is designed for nylon covers and, of course, does without seaming, which greatly simplifies the harvesting process.

The most delicious recipe for jars with twist lids

I think this option is the most delicious, because garlic is used in the cooking process. It always gives dishes a special flavor.

A nice feature of the recipe is the ability to store jars in an apartment for a couple of years.

Such cucumbers are eaten very quickly, so it is better to prepare them in single portions in jars of 700-800 ml and use screw caps.

Ingredients for 10 jars of 800 ml:

• Cucumbers - 4-5 kg
• Carrots - 4 pcs
• Garlic - 30 cloves
• Dill dry - 5 branches
• Horseradish root and leaves - 5 pcs each
• Salt - 5 tbsp
• Peppercorns - 5 tbsp.
• Bay leaf - 10 pcs
• Water - 5 l
• Hot pepper (optional) - 3 pcs

Cooking:

1. Cut carrots into circles, horseradish root into cubes. Wash and clean the garlic, break the dill into strips.

2. We take clean jars and put in them 3-4 pieces of horseradish, 3-4 sprigs of dill, piece by piece hot pepper(optional) and 3-4 cloves of garlic.

3. Then we tightly stuff the cucumbers (vertically) and put a few circles of carrots on top.

Separately, in a saucepan or plastic container, put 1 kg of cucumbers (along with spices), which will be needed to add to the jars during the cooking process.

4. Prepare the brine by dissolving 5 tablespoons in 5 liters of water. salt and bring this mixture to a boil, then pour it into jars and loosely close them with lids. Pour the brine into the container and also cover with a lid.

We leave the cucumbers in this form for 24 hours at room temperature.

5. After a day, pour all the brine into the pan and boil it again. Cucumbers in jars will shrink a little in a day and you will need to add cucumbers from the container to them, and then pour them into jars again hot pickle, cover with lids and leave for another 24 hours.

6. And again, after a day, the brine must be drained, boiled and poured into jars again. After that, it is already possible to tightly wrap the jars and, after making sure that they are tight, turn the lids down, wrap them in a blanket and leave it like that until it cools completely.

7. When the jars have cooled, we turn them over to their normal position and store them in the apartment at room temperature, without worrying that they will burst or the cucumbers will deteriorate.

Recipe for pickling cucumbers for the winter with mustard

A great way for those who want to achieve the taste of pickles "like from a barrel." The taste is slightly sour and spicy. And thanks to mustard, cucumbers become especially crispy.

Ingredients for one 3 liter jar:

• Cucumber (fresh) - 1.7-1.8 kg
• Water - 1.5 l
• Salt (with a small slide) - 3 tbsp.
• Currant leaf - 5-7 pcs
• Cherry leaf - 10 pcs
• Oak leaf (optional) - 2 pcs
• Dill (umbrellas) - 4-5 pieces
• Horseradish leaf - 1-2 pieces
• Dry mustard (Mustard powder) - 2 tbsp.
• Black pepper (peas) - 10-12 pcs

Cooking:

1. We wash the cucumbers well, cut off the ends and soak in cold water for at least 4 hours.

After that, we wash them again and put them tightly in a jar, on the bottom of which half of the cooked herbs and peppers are laid. We shift the cucumbers with the remaining greens.

Fill the jar with boiling brine to the very neck.

We prepare the brine by boiling 1.5 liters of water with salt mixed in it (3 tablespoons).

2. We cover the jars with nylon lids, and when the brine has cooled down, remove the lids and cover the necks with gauze. We leave the jars in this form for 2 days at room temperature, periodically removing the resulting white film.

3. After two days, pour the brine into a saucepan and boil again. Then it will again need to be poured into the cucumbers, but before that you need to add dry mustard to the jar.

So, pour the hot brine, cover with a lid, and after cooling, remove it and leave the cucumbers alone for 6 hours.

4. After that, drain and boil the brine for the last time, pour it back into the jar, roll it up and leave it to cool under a fur coat upside down.

The brine will be cloudy at first, but as the mustard settles, it will clear up. This will mean that the cucumbers are pickled and ready to eat.

Quick and delicious recipe with vodka and vinegar

Well, in the end, I offer an original recipe for pickling cucumbers on vodka. In order to speed up the process, we will even add vinegar, which, as I wrote at the beginning, is not typical for the brining process. But it's important for speed.

This recipe is only for quick pickling, and cucumbers will reach readiness for another week.

Ingredients:

• Cucumbers - for a 3 liter jar (depending on the size, the quantity is different)
• Leaves of horseradish, black currant, cherry - a couple of pieces
• dill umbrellas
• Garlic - a couple of cloves
• Pepper black and allspice
• Water - 1.5 l
• Salt - 3 tablespoons
• Vinegar 6% - 2 tbsp.
• Vodka - 100 ml

Cooking:

1. Soak cucumbers in cold water for 3 hours, then drain the water and cut off the ends.

2. Put all the spices and leaves on the bottom of the sterilized jar, after which we tightly tamp the cucumbers.

3. Pour boiling water into the jar with salt and vinegar dissolved in it. We leave a place for vodka, which we pour at the end, so that the liquid is up to the brim.

4. Now cover the jar with gauze and leave for 12 hours, periodically removing the resulting foam.

5. After the specified time, close the jar with a nylon lid, boiled for a couple of minutes in water and put it in a dark, cool place.

In a week, pickles will be ready.

Here is such an interesting and diverse selection today turned out. I am sure you have already spotted the recipe that you liked the most.

And that's all for today, thank you for your attention.

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Of course, everything can be bought in the store. And pickles are no exception. But, if you are a good hostess or want to become one, then you will have to learn how to pickle cucumbers.

Pickling cucumbers for the winter is a special ritual, and there are so many recipes! Read this article: how to pickle cucumbers in cold and hot ways, mine original recipes pickled cucumbers. Read on.

Here's what the pros advise.

Salt crispy cucumbers for the winter

For salting, you need to prepare.

Start with containers and dishes in which you are going to roll cucumbers.

• Suitable jars with a capacity of 1.5 liters to 3. I prefer three liter jars.

Take care of the lids too.

• For salting in a cold way, you will need plastic hard lids, those that need to be preheated.
• For hot salting, metal lids and a good seamer key are needed.

Ingredients.

Of course, the cucumbers themselves.

• Medium-sized cucumbers, of the same shape and color, with small pimples, are best suited for pickling.
• Before pickling, cucumbers must be soaked for at least 2 hours in cold water.
• Many recipes recommend cutting off the tips of cucumbers, I never do this, but cucumbers are salted and stored perfectly. So, to trim or not to trim is a matter of taste and aesthetics.

Salt and spices.

• Salt for pickling cucumbers is suitable for the most common table salt, the one in a simple paper pack, without iodine and all kinds of additives.
• For a cold method of pickling cucumbers, you will need dill sprigs, or rather umbrellas with seeds, currant leaves, cherries and plums. Also, garlic cloves and horseradish root will not be superfluous. Nothing else.
• For hot salting you need Bay leaf, peppercorns and citric acid, as a preservative. No herbs and leaves are needed in the hot brine; cucumbers turn out fragrant and crispy even without them.

Recipes for pickling cucumbers for the winter - delicious and easy! Or how to pickle cucumbers

Cold method - the easiest and most affordable

Ingredients:

• cucumbers
• currant, cherry and plum leaves
• dill umbrellas
• garlic cloves

Cooking method:

1. Soak cucumbers in cold water for 2 hours. Place 2-3 teeth in clean 3-liter jars. garlic, dill umbels and leaves. Lay cucumbers very tightly on them, try to press them very tightly. In the process of pickling, cucumbers decrease and you will not get a full jar, but microbes easily penetrate into the empty space.
2. After laying the cucumbers, pour 1 tbsp into each jar. l. coarse salt with top.
3. Then pour cold boiled water and close with tight plastic lids.
4. Turn the jar upside down several times to disperse the salt.
5. Put the jars in a cool place, but not in the refrigerator. At first, the brine will be cloudy, then it will begin to lighten. Fluid may leak from under the cap, it is unnecessary to open and top up. Better notice this jar and eat it first. Cucumbers in this way are ready in 2-3 weeks, and are stored for almost a year.

By the way, cucumbers in the cold way are my favorite. They really remind me of my grandmother's cucumbers from a large oak barrel. Try it, you won't regret it!

Video recipe "Hurry pickled cucumbers"

Hot method of pickling cucumbers

By salting cucumbers in this way, you are preparing homemade canned food for the future. They do not require storage in a cool place, but the salting process is quite laborious and even dangerous.

You will have to tinker with boiling water, hot jars and pour cucumbers with brine 3-4 times. Stock up on patience and strength, the result is worth it!

Ingredients:

• cucumbers
• sugar
• Bay leaf
• peppercorns
• lemon acid

Cooking method:

1. Soak cucumbers, put tightly in 3-liter sterilized jars. In this recipe, cucumbers are reduced and even boiled down, so the denser the cucumbers are packed, the less fuss with half-empty jars.
2. Boil water and carefully pour over the cucumbers. Cover jars with lids and leave for 15 minutes.
3. Drain the water. Boil another water and again pour cucumbers with it. Leave for the same time. Drain the water into a large saucepan, add sugar and salt at the rate of 2 tbsp. l. salt and 3-4 tbsp. l. sugar per jar. Sugar retains color and crunchiness in cucumbers, but does not add sweetness to the brine. Boil the brine.
4. Pour 0.5 tsp into each jar. citric acid, pour boiling brine and roll up with metal lids.

Banks can be removed to cool in a buffet or in a far corner. My cucumbers, after rolling, wrap in a warm blanket for a day. As my mother taught, I think they are warmer there and so they become tastier.

Last time we clarified that pickling cucumbers and salting - different recipes, means different tastes and they also differ in ease of preparation. And today we are going to talk about what is pickled cucumbers for the winter, or rather we will describe one very simple recipe that we ourselves use.

Pickling cucumbers for the winter

pickled cucumbers in a jar

This recipe was shared with us by my grandfather, who always salts these cucumbers in barrels. Maybe that's why he always makes them so crispy, tasty, not oversalted, and the brine is something. Of course, we ourselves do not salt in barrels, but we were able to transfer this recipe to smaller volumes - jars. And different size, then everyone decides for himself.

In general, myself the pickling process is very similar to fermenting cabbage. At first, I didn’t even understand, they say, why pickle cucumbers, we salt them. But everything turned out to be fine, as it should be. The advantages of our recipe are as follows (of course, not our recipe, many people use it, but not all 🙂):

• Salting is carried out in ordinary cold water. No need to boil water, no need to boil brine, and so on.
• Everything is done quickly and very simply.
• Banks do not need to be steamed or boiled.
• Such cucumbers are stored for a long time.
• You can't oversalt cucumbers with this recipe.

And a few more advantages, which we will discuss below.

I want to say right away that the amount of ingredients we always do by eye, and never tried to measure. Let's say there is never a lot of greens, but see for yourself, we salt the cucumbers and not the greens.

For salting we need:

1. cucumbers;
2. Hot pepper (mostly green, who loves it hotter, red);
3. Garlic;
4. Horseradish leaves, can be with roots;
5. Dill with umbrellas;
6. Celery;
7. Currant leaves (for an amateur, you can do without currants);
8. Salt.

Pickling cucumbers for the winter starts with washing the cucumbers themselves. If you buy cucumbers, even if you picked your own, but picked them a couple of days ago, then cucumbers soak in water for about 3-4 hours enough. After that we select cucumbers by size. We roll the smallest ones into 0.5 and 1 liter. Big ones roll up in 3 liter jar. It is very convenient and depending on what you set on the table and how many guests there will be, we get these or those jars.

You should not make preparations for the winter according to one recipe. It is better to make several jars according to different recipes.

You also need to dissolve the salt in advance. Need for 10 liters of water (plain tap water) dissolve 1 kg of salt. It is convenient to do this in a bucket, then pour it into ladles. But salt must be well dissolved in water. The salt itself should not be iodized, large. Only after that we proceed to the next steps.

As the salt dissolves, we cut all greens, garlic, pepper, for ease of dosage. While we cut the greens, do not forget to stir the salt so that it dissolves well.

cut all the greens and ingredients

Now preparing banks. We will wash them well, but there is no need to boil or steam them.

We begin the process of laying cucumbers in jars.

Now just take a little, there put a pinch of pepper, horseradish leaves, a little root, dill, and one clove of garlic, celery in a jar. If you use currants, then 1 leaf.

lays down a small handful of all ingredients

Now put cucumbers on top, the denser the better. From above, sprinkle a little with garlic, dill, horseradish, celery. And so we put all the jars.

put cucumbers and more greens on top

Now pour our salty water up to the neck and cover with a temporary lid. We use regular plastic lids. And we remove the jars in any place, but not in the sun, in dark place where cucumbers will roam for 3-4 days.

We put a rag under the cucumbers or if there are not many cans, then plates. Because we have banks will roam, water will flow out and gases will come out. By the way, in the heat, the jars begin to ferment faster, in a cool place it is slower. So somewhere around 3 days is needed, somewhere around 4 days for fermentation. And don't worry, the brine will get cloudy, the lids can fly up, it's all normal. But this is not all pickling cucumbers for the winter, let's move on.

cucumbers ferment and the brine has darkened, this is normal

Now it's been 3-4 days you need to roll up the banks for the winter. This is done as usual with metal lids using a rolling machine.

But first, brine must be drained. Just take it, pour it into the sink and then we wash. Open the faucet, pour clean water, drain. Then pour again and pour again. We do this 5 times, maybe more. Sometimes it remains on cucumbers white coating after fermentation, it should be tried to rinse. Wherein no need to take anything out of the bank.

We wash cucumbers

Pour water directly into the jar, then drain several times. You can pour, close the neck with your hand and shake, then drain. We also notice that cucumbers sagged a little. Then just take one jar and leave it open to take cucumbers and add to those jars that you can add cucumbers.

Once washed, pour tight tap water, cold, up to the very neck so that some water pours out directly, and you roll it up specifically with a typewriter. The lid also does not need to be boiled or heated, it is enough to keep it clean.

now roll up jars

After washing, the brine will always be clean and the cucumbers will not be salted, the recipe is just lick your fingers.

So the pickling of cucumbers for the winter is over, now you can put the jars in a cool place for the whole winter. But at first it is worth watching the jars, because some lids may bulge. If it's swollen, no big deal. Remove the lid, add water and roll again.

That's all for us, bye everyone, stay with us, share your recipes, bye everyone.

How to pickle cucumbers for the winter in jars a simple recipe updated: September 11, 2017 by: Subbotin Pavel