Salted cucumbers rightfully considered an integral part of the menu in winter time of the year. Preserving vegetables in this way helps preserve them. beneficial features, due to which the product has a high value. Let's consider the important aspects in order.

1. In order for the pickles to turn out to be of high quality, use only young fruits. Smaller in size are the so-called "piculi" - green cucumbers about 5 cm long. They are followed by gherkins, their length is about 7 cm. The best option for pickling there will be fruits of 10-12 cm. In practice, experienced housewives preserve large-sized vegetables, but they take up a lot of space, and they are not supposed to be cut lengthwise.
2. Often you can find canned cucumbers that can be salted together with oak leaves, black currant or cherries. Due to the content of tannins in these plants, cucumbers retain their structure, remaining crisp and dense throughout the entire shelf life.
3. If you are focusing on a variety of pickling cucumbers, give preference to Ryabchik, Vyaznikovsky, Dolzhik, Nezhinsky, Borshchagovsky. In cases where it is decided to preserve vegetables for the future, choose only those fruits that grow in open ground. Greenhouse cucumbers, in turn, are tasteless and watery, they are categorically not suitable for pickling.
4. In cases where, after sorting through the fruits, you did not weed out the extra ones (withered, large in size), add granulated sugar to the brine at the rate of 1.5-2% for the entire jar. Such a move must be made in order to speed up the fermentation process, which will not allow the cucumbers to “turn sour”. As a rule, small vegetables (5-10 cm) are salted in a 6-7% solution, while larger fruits are preserved in an 8-9% solution.
5. Since cucumbers do not have a pronounced aroma and taste, they must be salted in combination with seasonings and herbs. Such a move will add saturation to the fruits, due to which the latter will not seem insipid. Depending on personal preferences, choose a bouquet of spices yourself, focusing on the taste preferences of household members. The most popular and proven seasonings are coriander, garlic, parsley, allspice (peas), dill, celery, tarragon, horseradish, savory.
6. Taste qualities canned cucumbers directly dependent on salt. If you use old or stale products, the granules may not dissolve in water. Crystals, in turn, will begin to squeak on the teeth, spoiling the impression of using the product. Cucumbers will be covered with a white coating similar in consistency to mold.

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

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

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

1. Sort the cucumbers by size, shape and variety, wash them under cold water lay out on a towel to dry completely. Pour running water into a bowl, add ice cubes, place the fruits there for 6 hours.
2. While soaking is in progress, proceed to sterilize the jars. First, put each of them in a saucepan, pour water and boil. After that, wipe dry, leave until the moisture evaporates. When the soaking time is up, remove the fruit and cut off the “butts”, wash them well with a kitchen sponge to remove bacteria.
3. Take an enamel pan, pour salt (food, not sea) into it, add filtered water. Put on the stove, boil so that the granules dissolve completely. After that, pass the pre-chilled brine through 3 layers of gauze.
4. Peel the horseradish root, wash and chop the dill. Place cucumbers on the bottom of the jar, alternately shift them with spices (ramson, pepper, horseradish, seeds and a bunch of dill).
5. Pour the brine into the container, put the pressing circle and oppression. Take the jar to a warm place for 1 week to start and mark lactic acid fermentation. After the specified period, remove the resulting foam, film and mold, add more brine.
6. After updating the composition, take the container to a dark and cold place, the fruits should be thoroughly salted. At the same time, do not forget to remove moldy formations every day and wash the oppression.
7. After about 1 week of pickling, remove the cucumbers from the jar, wash them in cold filtered (!) Water. Now place in new (sterile) containers, fill with the brine in which the preliminary preservation was made (first it must be passed through a cotton-gauze filter).
8. When all the cucumbers and spices are stacked, close the jars with clean lids. Pour water at room temperature into a wide saucepan, put a jar / jars there, send it to the stove. To prevent the glass container from cracking, it is recommended to put a block of wood or a piece of cloth on the bottom of the pan.
9. When the composition begins to boil, note the time, after half an hour, remove the cucumbers from the stove, cork the jars with tin lids. Turn the containers upside down, cool, then take to a cool place for long-term storage.

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

1. Pour sea salt into a thick-walled saucepan, add water, put the container on medium heat and bring the mixture to a boil. When the first bubbles appear, turn down the power, simmer the composition until the crystals are completely dissolved, then remove from the stove and cool. Pass the resulting brine through a gauze fabric folded in several layers, wait 1 hour.
2. Sort the cucumbers, leave specimens about 9-10 cm long for conservation. Wash them under the tap, then send them to the basin and soak in ice water(the exposure time is about 3-5 hours). After the specified period, wash the fruits again, cut off the “butts”.
3. Peel and chop the dill into medium sprigs, cut the garlic cloves into 2 equal parts. Place the spices on the bottom of the container, add red ground pepper, currant berries or leaves, horseradish, tarragon here.
4. Lay the cucumbers in a vertical way over the entire cavity of the jar, pour in the saline solution, close the nylon lid. Take the containers to a warm place for 2 weeks, wait for the end of fermentation.
5. Remove the film and mold, add the brine to the top, step back from the neck by 3-4 cm. Put the jars in a saucepan, add water, boil for about a quarter of an hour with the lid open. After that, immediately roll up, turn the vessel upside down, cool. Take it to the basement or cellar for 2 months.

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

1. Wash the tomatoes with cold water, wipe them with a kitchen sponge, dry with a towel. Pass through a meat grinder, after removing the peel. Send the resulting porridge to a thick-bottomed pan, put on the stove, simmer (do not boil) over low heat for about half an hour.
2. Prepare jars: wash them with soda, then boil for 7 minutes, dry. Soak cucumbers in a bowl of ice, preferably melted water, leave for 5 hours. After this period, cut off the ends, wipe with a towel.
3. Wash the dill, parsley, horseradish and currant leaves, peel and chop the garlic into slices. Send the greens to the bottom of a sterile jar, add cloves, peas and hot peppers, bay leaf.
4. mix tomato juice with granulated sugar and salt, wait until the crystals are completely dissolved. Pour the cucumbers with the resulting mixture mixed with boiling water in a ratio of 2: 1. Send the jars to the pan and put on the stove, boil for 10 minutes. Next, screw the containers with a tin lid, cool and transfer for long-term storage.

Like any other business, the preservation of cucumbers has a number of features that must be considered in without fail. The main rule that you should pay attention to is proper cooking brine, which sets the tone for the whole dish.

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

First of all, it should be noted that special fruits are selected for salting, they must be with uneven surface covered with pimples. Of course, interesting option there will be a preservation of the natural green color of vegetables - for this purpose they must be doused with boiling water, and then immediately placed in a container with cold water. In addition, another way to preserve color and speed up fermentation is to overlay white cabbage leaves.

Prescription with sterilization

Place 10 g of horseradish, 50 g of tarragon, chopped garlic cloves in the amount of 3-4 pieces, a little bit of bitter red pepper in an enameled pan with a capacity of 4-5 liters. In this case, one part must be put on the bottom of the pan, and the second - already on top of the cucumbers.

Sort the vegetables - discard the overripe ones (they can be used in other types of preservation), then rinse, place vertically in a saucepan.

To prepare the brine, dissolve salt in water (take 50 g per liter), boil for a couple of minutes, pour into a saucepan and cover with clean gauze on top. Let this container stand in the room for 3-4 days. Then pour the brine into another bowl, wash the pickle thoroughly with boiled warm water and place it vertically in clean jars with fresh garlic and dill already added. The brine that you drained earlier, you will need to boil and remove the foam. Pour this brine into jars, cover with a previously boiled lid and place in a bowl filled with water at a temperature of 60 degrees. Sterilize three-liter bottles in it for 25 minutes, and liter bottles for 15. Seal the vessels after that, turn upside down and leave it in this position until it cools completely. Don't worry if the brine isn't clear at first, the haze will settle over time.

Prepare and.

Prescription without sterilization

Wash 1.5-2 kg of cucumber fruits that are approximately the same size. Wash very thoroughly. Peel 3-4 garlic cloves and cut into pieces. Thoroughly wash the spicy herb - a couple of dill umbrellas, a sprig of cherry leaves and two horseradish leaves.

Put the lids in a saucepan, fill with water and boil, “cook” over medium heat for 3-4 minutes.

To prepare the filling, dissolve 50 g of salt in a liter of cold water (a three-liter bottle will take about 1-1.3 liters of filling). Put the vegetables in jars and layer them with spices, adding also 3-4 parsley and 5 peppercorns.

Pour hot filling into bottles, cover with tin cans, but do not seal, just put in the fermentation room (it will take about a week or a little more). After this period, fill in an additional amount of filling and seal using a seamer. The hostesses simply adore this recipe because the quality of the finished product is unusually high and even at room temperature it is perfectly stored.

Master and - this vegetable also makes delicious snacks.

15 best recipes cucumbers for the winter
(Keep it to yourself so you don't forget!)

1. Canned cucumbers with red currant
2. Spicy cucumbers tomato sauce
3. Cucumbers with apples (pickled and salted).
4. Pickles for the winter.
5. Pickled cucumbers with gooseberries
6. Pickled cucumbers for the winter.
7. Pickled cucumbers, sterilized without vinegar
8. Pickling cucumbers in jars is the easiest and most delicious recipe.
9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
10. The secret recipe for awesome cucumbers "You will lick your fingers"
11. Pickled cucumber salad
12. Salted cucumbers with vodka
13. Lightly salted cucumbers "Sharp"
14. Summer salad for the winter
15. Assorted marinated granny Sonya

1. Canned cucumbers with red currants.
Ingredients: Cucumbers 600 grams; Garlic 2 cloves; One onion
thing; Red currant 1.5 cups; Black pepper, peas three pieces;
Carnation three pieces; Water 1 liter; Sugar - 1 tbsp; Salt 2.5 tbsp. ;
Wash cucumbers. Put the spices in the bottom of the jar. Arrange the cucumbers in jars vertically. Currants (0.5 cups) will be cleaned of twigs, sorted and washed. Distribute the berries between the cucumbers. Pour cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes. then we roll up the banks and wrap them up. Brine. Bring the water to a boil
add salt and sugar, add red currant berries (1 cup).

2. Cucumbers in spicy tomato sauce.
Wash cucumbers and soak for 1-2 hours cold water. I have cucumbers
4.5kg.
Prepare: Garlic - 180g, Tomato paste - 150g (3 full table
spoons), Sunflower oil - 250ml, Sugar - 150g, Salt - 31 tbsp. AT
As you work, you can add salt to your taste. Vinegar 6% - 150ml, Paprika
spicy - 1 tsp, black pepper. they say - 1 tbsp
Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise.
Smaller cucumbers - only along. Press the garlic through a press.
Add all ingredients except vinegar. We put on a moderate fire.
After 0.5 hours, the cucumbers will already be floating in the sauce. Let's taste the sauce.
It should be spicy, not salty, but not too sweet either. Let's put out
cucumbers for another 15 minutes. Let's add vinegar. The total quenching time is 40-45 minutes.
Cover the pot with a lid and let it brew for 15 minutes. Let's put the cucumbers in
prepared sterilized 0.5-liter jars. Pour in the sauce and
sterilize for 25-30 minutes. We close the jars and turn them over to the full
cooling down.

3. Cucumbers with apples (pickled and salted).
Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4
cloves, dill (umbrellas) cherry leaf, currant (handful), allspice peas 12 pcs., cloves 12 pcs., bay leaf 4 pcs., sugar 5 tsp, salt 4 tsp, vinegar essence 2 tsp. l. (almost), cucumbers - 1.5 - 2 kg (depending on size)
Cucumbers marinated with apples: Cut the garlic into slices, wash the greens.
We put washed cucumbers in clean jars, interspersing them with spices and
apple slices (do not peel). Fill the jar with boiling water
stand 20 min. and pour into a saucepan. Boil this water again, add
it has sugar and salt in it. Fill the cucumbers with syrup to the top, wait 10 minutes, again
pour the brine into a saucepan. We boil. At this time, pour 2 into the jar
incomplete teaspoons of vinegar, pour boiling syrup and roll up
boiled lids. Banks are turned over and wrapped until cool.
Cucumbers are stored at room temperature or in a cool place.
Salted cucumbers ( hot way): In a deep container we put cucumbers with spices and apple slices. AT hot water(per 1 liter) we breed 2 tbsp.
l. salt, pour cucumbers, cover with a plate so that they do not float.
Leave at room temperature until completely cooled, then remove from the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter.
Products: For a 1 liter jar: Cucumbers - how much will it take, Dill umbrella - 1
pcs., Horseradish leaf - 1 pc., Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bulgarian pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetyl (crush) - 1, 5 tablets.
Pour cucumbers with cold water and leave for 4-6 hours. Prepare the jars
Cover the lids with boiling water. Peel the garlic, wash the herbs, chop the pepper.
At the bottom of the jar put a leaf of horseradish, a sprig of dill, currant leaves.
Fill jar tightly with cucumbers. Throw in the garlic cloves and add the peppers.
Pour boiling water over, cover with lids and let cool enough to handle. Drain water into a saucepan. Add 100 ml boiled water. Let it boil. Pour salt and crushed acetyl into jars.
Pour cucumbers with boiling cucumber water one jar at a time. To the top. bank
spin immediately. (Reduce the fire to a minimum and do not remove the water, it
must constantly boil.) Ready jars turn upside down and
put in a pre-prepared "heat". Leave pickled cucumbers
day.

5. Pickled cucumbers with gooseberries.
The recipe has been tested many times. There are never any misfires. Some years
I close cucumbers exactly according to this recipe - jars do not explode, do not
become cloudy.
Products:
For four liter and three 700-gram jars: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Leaf
currants - 5 pcs., Large horseradish leaf - 1 pc., Dill - 1 branch-stem with
umbrella, Black pepper - 10 peas, Carnation - 10 flowers, Small horseradish root - 1 pc., Spring water - 3.5 liters,
For the marinade (for 1 liter of water): Salt - 2 tbsp. l. Sugar - 3 tbsp. l., Vinegar 9% - 80 g.
Wash cucumbers thoroughly. Pour cucumbers with cold water for 3-4 hours. Wash the greens, dry with napkins. Cut finely. garlic and
peel the horseradish root and chop finely. Put everything in a bowl and
mix well. Cut off the "bottoms" of the cucumbers. Sterilize jars.
In each jar, put a tablespoon of a mixture of herbs and garlic with
fuck. Lay the cucumbers tightly, pour a handful of washed
gooseberry. Boil water, pour cucumbers, heat for 15 minutes. Repeat
again. Then, in the water drained from the cucumbers, add pepper, cloves,
sugar, salt, vinegar. Boil the marinade over low heat for 10-13 minutes. Pour
marinade jars to the top, so that even a little flows out. Boil lids for 5 minutes. Roll up the jars, put the lids down, wrap very well. After a couple of days, turn the cucumbers over, hold them under the covers for another two days.

6. Pickled cucumbers for the winter.
Products: For a 3-liter jar: Cucumbers - 2 kg, Dill (umbrellas) - 3-4 pcs., Bay leaf - 2-3 pcs. Garlic - 2-3 cloves, Horseradish root - 1 pc., Horseradish leaves - 2 pcs. ., Cherry leaves - 1-2 pcs. Or oak leaves (optional) - 1-2 pcs., Celery, parsley and tarragon - 3 sprigs each
capsicum and bell pepper (optional) - 1 each, black pepper
peas - 5 pcs.
For brine, for 1 liter of water: Salt - 80 gr.
Sort the cucumbers by size, wash and soak in a clean cold
water for 6-8 hours. After that, rinse the cucumbers with clean water, wash
greens and put everything in a prepared jar. Lay layers of spices, cucumbers, spices and cucumbers on the bottom of the jar, lay dill on top. Prepare the brine (dissolve salt in cold water), pour cucumbers with brine to the very edge of the jar. Cover with cheesecloth and leave at room temperature for 2-3 days. After that, when a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers in the jar again. Immediately cover with the prepared lid and roll up. Turn the jar upside down, on the lid, carefully wrap (cover warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar.
The recipe for pickles without vinegar allows you to make fragrant and
crispy cucumbers.
Products: Cucumbers - 1 kg, horseradish root - 50 g, garlic - 1-3 cloves, bay leaf - 1-2 pieces oak leaves - 1 piece, cherry leaves - 1 piece, black currant leaves - 1 piece, mustard (grains) - 1-3 pcs., dill - 30-40 gr, dill (seeds) - 2-3 pcs.,
For brine:, Water - 1 l, Salt - 2 tbsp.
Cucumbers are placed in jars, poured with brine, covered with lids and
incubated for 3-4 days at room temperature (for lactic
fermentation). Then the brine from the jars is drained and boiled. Cucumbers carefully
washed in cold water. They are placed in jars again, adding spices and spices for aroma, density and fragility of cucumbers. Jars with cucumbers are poured with boiling brine and sterilized at a temperature of 80-90 ° C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars is the easiest and most delicious recipe.
Products: Water - 1 l, Salt - 50 g, Cucumbers - how much will it take, Spices for
taste.
A small amount of cucumbers can be salted without pasteurization in glass
banks. Fresh, preferably the same size cucumbers are thoroughly washed,
stacked in jars, layered with spices and poured with boiling water (but it can be cold - this cold way pickling cucumbers) with a 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin cans boiled in water, but they are not rolled up, but put at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and corked with a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.

9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Products: For a three-liter jar: Cucumbers - how much will it take, tomatoes - how much will it take, citric acid - 0.5 tsp, salt - 70 g, Sugar - 1.5 tbsp
.l., bay leaf - to taste, peppercorns - to taste onion - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., cherry, currant, oak leaves - 3-4 pcs. .,amaranth (amaranth) - 1 sprig
At the bottom of a dry steamed jar put dill, horseradish, 3-4 leaves each
cherries, currants, oak, a sprig of amaranth (so that the cucumbers crunch). Put cucumbers (tomatoes) in a jar or make a platter. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 liters) - carefully so that the jar does not crack. Roll up immediately, turn upside down and wrap until completely cool.

10. The secret recipe for awesome cucumbers “You will lick your fingers”
Products: Cucumbers - 4 kg, Parsley - 1 bunch, Sunflower oil - 1
a glass (200 grams), Table vinegar 9% - 1 glass, Salt - 80 grams, Sugar - 1 glass, Black pepper - 1 dessert spoon, Garlic -1 head. 4 kg of small cucumbers. My. You can trim the ponytails and noses slightly. Cucumbers, which are larger, cut lengthwise into 4 parts. Cut the smaller ones in half lengthwise. Place prepared cucumbers in a bowl. Finely chop a good bunch of parsley and send to the cucumbers. Add a glass to the pot sunflower oil, a glass of 9% table vinegar and 80 g of salt (do not pour a 100-gram glass to the top on your finger). Pour a glass of sugar, a dessert spoon of ground black pepper into the resulting marinade for cucumbers. Cut the head of garlic into slices and into the pan. We are waiting for 4-6 hours. During this time, the cucumbers will release juice - in this mixture, pickling will take place. We take sterilized 0.5 l jars and fill them with pieces of cucumbers: we put the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes. We get it, roll it tightly. Put the jars upside down, wrap them in towels until they cool completely.

11. Pickled cucumber salad
An excellent recipe for cucumbers for the winter.
For a 0.5-liter jar: Cucumbers, Onions - 2-3 pcs., Carrots - 1 pc., Garlic - 1 clove, Dill seeds (dry) - 1 tsp, Bay leaf -
1-2 pcs., Allspice - 2 peas, For marinade (for 8 cans of
0.5 liters): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Vinegar
table - 1 glass
0.5 l jars with lids must first be sterilized. cucumbers
wash. Cleansing onion, for each jar, 2-3 medium onions, 1 carrot are consumed. Cucumbers cut across centimeter
washers. We also cut the onion into thin rings, and rub the carrots on
large grater. In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2
mountains allspice pepper. Next, lay out a layer of onion rings (approx.
1 cm), then the same layer of carrots, followed by a layer of cucumber slices
(two centimeters). And so to the top of the jar we alternate layers. Next do
marinade for 8 cans: boil one and a half liters of water, dissolve 75 g in it
salt (about 3/4 of a 100-gram cup), 150 g of sugar and pour into
completion of a glass of table vinegar. Pour jars with boiling marinade,
cover with lids and sterilize for 35 minutes at a low boil. We get it
roll up tightly, you can turn it over, but if you want to keep a beautiful
appearance so that the layers do not mix, it is better not to turn over.
Cover the pickled salad - let it cool until the next day.

12. Lightly salted cucumbers with vodka.
Ingredients: cucumbers, horseradish leaves, cherry leaves, currant leaves, bay leaf, dill umbrellas, black peppercorns, 50 ml of vodka, 2 tbsp. salt.
Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put it in a saucepan, add peppercorns and top
lay out the cucumbers. Prepare a brine at the rate of 2 tablespoons of salt and
50 ml of vodka per 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers "Sharp"
Ingredients: 1 kg of small cucumbers, 4-5 cloves of garlic; spicy pod
pepper, a large bunch of dill, 6 tbsp. coarse salt
Take young and elastic cucumbers, rinse. Cut off their ends
both sides. Wash the pepper and cut it lengthwise, clean out the seeds and
cut across into thin strips. At the bottom of the jar, lay 2/3 of everything
dill and thinly sliced ​​garlic. Then tight
lay out the cucumbers, sprinkle them with strips of pepper and garlic, put
next row cucumbers, which also sprinkle with pepper, garlic and
the remaining dill. Put salt on top of the dill, cover
lid and shake the jar. Boil water and pour over cucumbers. Through
drain the water for a few minutes, bring to a boil and pour over the cucumbers again
the resulting saline solution. Cover the jar with a saucer
place a small weight, such as a small can of water. leave
cucumbers at room temperature for 2 days.

14. Summer salad for the winter.
In a sterile jar (I have 1 liter), put 3-4 sprigs of dill on the bottom and
parsley (green), cut 1 clove of garlic, if desired, you can put a hot pepper ring, cut 1 medium-sized onion into rings, cut 1 sweet pepper into strips (I always take either yellow or orange pepper for a variety of colors), then cut the cucumbers, but not thinly , and tomatoes (it is advisable to take tomatoes strong, fleshy, well brown, so that they do not become sour and do not turn into porridge). When laying vegetables, tamp a little. Then put 4-5 pieces on top. allspice, 2 cloves, 2-3 bay leaves.
Prepare the brine: for 2 liters of water, 0.5 cups (250 g) of sugar, 3 tablespoons of topless salt, when it boils, pour 150 g of 9% vinegar and immediately pour the brine into jars (this brine is enough for 4-5 liter jars) . Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll up.
In winter, when serving, drain the brine into a separate bowl, vegetables (without
spices) put in a salad bowl and pour vegetable oil taste.

15.Assorted marinated granny Sonya.
For 3 l. jar: Marinade: 2 tbsp salt, 6 tbsp sugar, 100 g vinegar 9%
At the bottom of the jar we put a leaf of grapes, 1 leaf cr. currants, 1 leaf black.
currants, a bunch of dill along with an inflorescence, 2 laurels. leaf, horseradish root
(index finger size), 1 hot pepper, 10 peas
black pepper, 2 cloves of garlic. We put vegetables in a jar (anything -
cucumbers, tomatoes, onions, sweet bell peppers, colored, white
cabbage).
Pour 1150 ml of boiling water (1 liter 150 ml) into each jar. Let them stand
half an hour. Then pour all the water from the cans into a large saucepan (or two),
add salt, sugar, vinegar, boil for 2-3 minutes. Now the marinade
Pour back into jars, close with lids, turn upside down and
wrap yourself in a warm blanket.

Maria Soboleva

How to pickle cucumbers? Delicious recipes

Almost every experienced housewife knows how to pickle cucumbers. But everyone has their own little secrets and signature recipes. What gives cucumbers a special taste, piquancy and crunch?

Cucumber Secrets

It is best to salt small young cucumbers. But if the vegetables are different in size, then first we put the larger ones in the jar, vertically, and on top those that are smaller.

We lay the cucumbers close to each other, we usually put the spices on the bottom, many housewives like to put them between the layers of cucumbers.

It is good to cover the brine in a jar on top with horseradish and currant leaves.

What are the best spices to use? The classics of the genre are currant leaves, horseradish, peppercorns and dill umbrellas.

And you can add all sorts of things at your discretion: oak leaves, cherries, mustard seeds, cloves, horseradish root, currant or grape berries, garlic, cumin, coriander, mint, basil, parsley, celery.

But it is better to heed the advice of experienced housewives: too many seasonings and spices are not always beneficial. From this, the brine can ferment and the banks will explode.

For salting, there is nothing better than large rock salt, from iodized and small (extra) cucumbers become soft, and jars can explode.

Traditionally, for 1 liter of water, you need to take 50 (or 60) g of salt - this is approximately 2-2.5 tablespoons.

You can pickle cucumbers in cold and hot brine.

It is important what kind of water you take - spring, well or bottled will noticeably improve the taste of your home preservation.

Before salting cucumbers, they need to be soaked - usually for 4-6 hours. Don't forget to change the water every hour.

Vegetables that have absorbed fresh cool water will be hard, and after salting they will be sure to be crispy.

In addition, the cucumbers that have stood in the liquid will not absorb the brine too much, which will allow them to be stored longer.

Do I need to cut the tails of cucumbers? Not necessarily, it will just speed up the pickling process.

A small pinch of mustard seeds will help keep the jars from bursting. For the same purpose, 1 tablespoon of vodka or alcohol, an aspirin tablet are added to the brine.

And so that mold does not form in the jar, put 2-3 thin slices of horseradish root under the lid.

Before salting the cucumbers, prepare the jars: soak them in a soda solution, wash hot water with soap, rinse and pour over with boiling water.

Then we dry it, it’s not bad to sterilize it by calcining it in an oven heated to 110 degrees.

How to pickle cucumbers - delicious recipes

Recipe number 1. Barrel-flavored cucumbers

We will need:

2 kg of cucumbers;
6 cloves of garlic;
8 peppercorns;
2 sheets of horseradish;
5 leaves of cherry and black currant;
3 umbrellas of dill and some greens;
3 tablespoons of salt.

Sequencing:

• place the washed cucumbers in a container and pour cold water for several hours;

• prepare the greens - coarsely chop the dill and leaves of cherries, currants and horseradish;

• add garlic cloves cut in half to them, mix;

• pour a third of the seasonings on the bottom of the jar;

• stack cucumbers vertically, then horizontally;

• in the middle of the jar and pour the remaining spices and herbs on top;

• dissolve the salt in 1 liter 300 ml of chilled water;

• pour the saline solution into a jar, cover with gauze and leave for 2 days at room temperature;

• drain the brine, boil it, cool it and pour it into the cucumbers again;

• close the jar with a hot nylon lid and store in a cool place.

Recipe number 2. "Long-playing" cucumbers in cold brine

For pickling in a 3-liter jar, take about 2 kg of cucumbers.

Spices and seasonings:

salt - 3 tablespoons;
bay leaf - 2 pcs.;
black peppercorns - 5 pcs.;
currant leaves - 3 pcs.;
garlic - 5 cloves;
horseradish - 1/3 of a leaf;
dill - 2 stalks and 2 umbrellas.

Before salting cucumbers, soak them for 4-5 hours.

Put the spices in the jar, then lay the cucumbers in rows.

To determine the exact amount of brine, pour cold water up to the rim of the jar, drain it, and stir in the salt.

Gently pour the brine over the cucumbers to avoid salt sediment.

Hold the capron lid for 15 seconds in boiling water and cover the jar with it.

Place the pickle to ferment in a dark, cool place.

Cucumbers will be ready in 2 months, if you want to try lightly salted cucumbers, 4-5 days will be enough.

The brine may become cloudy, do not worry - this will not spoil the taste of cucumbers.

If you do not have a basement or cellar, store the preservation in the refrigerator, in which case it is more convenient to pickle cucumbers in liter jars.

The main thing when preparing pickles, keep the proportions: take 1 tablespoon of salt per liter jar, 2 tablespoons per 2-liter container.

Cucumbers can be salted most in unusual ways sometimes very original.

Recipe number 3. Frozen pickles

Let's take:

1 kg of cucumbers;

3 heads of onions;
1 piece of bell pepper (green);
3 tablespoons of salt;
1 cup of sugar;
1 glass of wine vinegar (white);
1 tablespoon celery seeds.

How we cook:

My cucumbers, cut into circles, put in a plastic conveyor;

Add thinly sliced ​​onion, chopped bell pepper and 2 tablespoons of salt there;

• pour crushed ice into the container, mix, put in the refrigerator for 8 hours;

• we wash vegetables running water and dry;

• prepare the filling: mix the rest of the salt (1 tablespoon), sugar, vinegar, celery seeds;

• bring the mixture to a boil, cook for 1 minute;

• pour vegetables, cool, close the container with a lid and put in the freezer;

• cucumbers will be ready in a month and a half, before serving they need to be thawed for at least 3 hours at room temperature.

Recipe number 4. Quick pickles

To prepare them, you will need only 8 hours, the taste will be slightly salty, the crunch is like fresh cucumbers. We select small vegetables and proceed to salting.

Ingredients per liter jar:

500 g cucumbers;
330 ml of carbonated mineral water;
1 tablespoon of salt;
1 bunch of fresh dill;
5 cloves of garlic;
5 currant leaves.

Cooking steps:

We wash the cucumbers with running water, cut off the tails;

At the bottom of the jar we put garlic, dill and currant leaves (whole);

We lay out the cucumbers tightly, add salt;

Pour into the bank mineral water and leave for 8 hours at room temperature.

We store in the refrigerator.

Although it is unlikely that such a yummy will stay with you for a long time.

You can salt cucumbers in different ways, using the traditional advice of our grandmothers, adding something of your own, or even experimenting with unusual recipes.

The main thing is to do it with soul and with pleasure in order to please loved ones with crispy yummy.

Take it, tell your friends!

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Last time we clarified that pickling cucumbers and salting - different recipes , so different tastes and ease of cooking also differ. 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