How to salt cucumbers without vinegar. Pickled cucumbers for the winter without vinegar, according to my mother’s recipe

Pickled cucumbers iron lids Can be prepared without vinegar. To do this you need to use salt and a little sugar. In this case, the main condition is, of course, maintaining proportions.

For example, on liter jar For cucumbers, it is better to take 2 tablespoons of salt and half as much sugar, for a 3-liter - 3 times more.

A selection of the simplest and most delicious recipes for pickling crispy cucumbers for the winter without vinegar is given below.

The lids are nylon (white), iron and even glass. But it’s best to roll up the jars metal lids, because they provide several advantages at once:

Provide maximum tightness.
They reliably maintain the quality of the product for several years (if stored in the refrigerator).
Finally, these lids are not very expensive, which is also important.

True, they have one drawback - the rolling technology is more complicated than putting on a nylon lid. In addition, you will also need a special key for sealing cans.

However, these shortcomings are completely surmountable. The key can be purchased at almost any store at an affordable price.

And the technology of rolling cucumbers with iron lids is not very complicated - the whole process is clearly shown in the video.

How to pickle cucumbers for the winter without vinegar in a cold way: a classic recipe

Exists a large number of there are several dozen, maybe even hundreds of recipes for pickling cucumbers. However, the cooking principles are the same - there is a hot and cold method. In the first case, the brine is prepared on the basis cold water, in the second - using boiling water.

Based on the calculation, we take the products in the following quantities:

Ingredients for a 3-liter jar

1.5 kg of medium-sized cucumbers (10-15 cm in length);
1.5 liters of water;
3 level tablespoons of salt;
1 teaspoon sugar;
a few peppercorns;
and several dill umbrellas.

The jars must first be sterilized by keeping them in the microwave for 3-4 minutes or over boiling water for 10-15 minutes. The recipe itself is very simple, it consists of the following steps:

Recipe for pickling cucumbers (step by step):

Step 1. First you need to carefully select the cucumbers. They should be the same size, with fairly dark but not too hard skin.

Step 2. Place the washed spices and herbs into the prepared jars.

Step 3. To pickle cucumbers, it is preferable to use spring or well water. Another option is proven bottled or filtered water. You can prepare the brine using tap water, but it is advisable to let it sit for a day beforehand.

Step 4. Then the cucumbers themselves are placed quite tightly in the jar and filled with water so that the level completely covers the contents.

Step 5. Let the cucumbers stand for 2-3 days at room temperature in a dark place - for example, under a table, covered with a thick cloth. During this time, the cucumbers will ferment, after which foam will periodically appear on the surface, which is normal.

It can be removed and water can be gradually added - literally a few tablespoons. After 3 days, roll up the cans with iron or cover them nylon covers, then we put it in the cellar or in the refrigerator.

Cold way has several advantages over hot. Firstly, it’s faster and more convenient – there’s no need to boil the water first.

In addition, cold water preserves everything useful material cucumbers, while boiling water destroys some of them. Many more pickle lovers claim that such cucumbers are more tasty and fragrant.

Finally, there is a practical side to the issue - cold pickled cucumbers for the winter can be placed in any jar without fear that it will crack due to boiling water.

Cold salted crispy cucumbers for the winter with horseradish and garlic

This recipe can also be considered one of the most simple ways pickling cucumbers for the winter, because the sequence of actions is fundamentally no different. The only difference is that this time they add garlic and horseradish.

However, you should not overdo it with their quantity. On a liter jar it is enough to put 2-3 cloves of garlic or the same number of small pieces of horseradish root (they can be replaced small leaves this plant).

Let's take the following ingredients for a 3 liter jar:

1.5 kg of cucumbers (you can take large fruits, but they should all be approximately the same size);
1.5 liters of water;
3 large spoons of salt;
1.5-2 level tablespoons of sugar;
garlic – 5 cloves;
horseradish – 2 leaves or several pieces of root;
pepper – 15 peas.

The cooking technology is as follows:

Step 1. Wash the fruits and soak them for several hours in cold water.

Step 2. Prepare and wash the greens, cut the garlic into large slices.

Step 3. Sterilize the jars and put herbs and spices in them.

Step 4. Place the cucumbers - quite tightly, but not too much.

Step 5. Fill with water to the top. We leave to ferment for 3 days, after which we close the lid and put it in a cool place. The product will be ready in 1 month.

Cold pickling of cucumbers for the winter with berry leaves

Perhaps the most important requirement for pickled cucumbers- so that they turn out crispy. And this is quite fair. After all, the cucumber should not be watery, but dense enough to be a pleasure to bite into.

IN in this case we will simply add fresh (or preferably slightly dried) leaves of berry bushes - raspberries, black currants or cherries - to the brine. If oak trees suddenly grow in the vicinity, you can also collect their foliage. It is only important to make sure that the trees are located away from roads, and that their greenery is fairly clean in appearance.

The foliage of berries and oak contains quite a lot of tannins. Thanks to your chemical properties they practically do not penetrate into the fruit itself, but are absorbed only into the peel of the cucumber.

As a result, it becomes denser, the juice from the vegetable practically does not escape into the brine, so the resulting cucumber turns out to be very dense, elastic, and therefore very pleasant.

Cherry leaves - great for pickling cucumbers

For cold pickling cucumbers for the winter according to this recipe, we will take the following ingredients.

Calculation for 1 liter jar:

600 g medium cucumbers of the same size;
0.5-0.6 l of water;
salt – 1 heaped tablespoon, i.e. 30 g;
sugar – a teaspoon (you don’t have to add it at all);
10 peppercorns;
2-3 cloves of garlic;
2-3 dill umbrellas;
1-2 horseradish leaves;
1-2 leaves of currants, cherries or raspberries;
1-2 oak leaves.

The sequence of actions is as follows:

Step 1. First, as usual, soak the cucumbers in water, keeping them in a basin for about 3-4 hours.

Step 2. Then put herbs and garlic, as well as black peppercorns, into pre-sterilized jars.

Step 3. Place the cucumbers quite tightly, but they should not protrude above the neck.

Step 4. Dissolve a tablespoon of salt and a teaspoon of sugar in half a liter of cool water and mix.

Step 5. Pour this water into the jar and cover it with a lid, but loosely.

Step 6. You can first cover the fruits on top with a leaf of any plant from those we took for pickling.

How to cold pickle cucumbers for the winter with mustard

Lovers of pickled cucumbers probably remember that along with the usual herbs, peppercorns and other components, the solution also contains some mysterious grains. These are mustard seeds, which give the finished product a very interesting aroma.

And it’s a pleasure to try such a brine, not to mention the fact that it can be used for cooking various soups, long ago classic dishes Russian cuisine.

For this recipe we will need almost the same ingredients.

Proportions for a 1 liter jar:

600 g vegetables;
0.5 liters of cold, purified (or settled) water;
bay leaf and several currant and cherry leaves;
salt – 30 g;
sugar – 15 g;
pepper - a few peas;
mustard seeds - 1 level dessert spoon.

The sequence of actions is approximately the same, but not everything is so simple - there will be a surprise that may be useful to the housewives.

Preparation step by step:

Step 1. First, wash the cucumbers and put them in cool water for several hours.

Step 2. Then we cut off their edges.

Step 3. Here comes the promised surprise. Pour boiling water over all the mustard leaves and seeds, let them stand for about 5-10 minutes (then the boiling water needs to be drained).

Step 4. Place herbs and peppers in pre-sterilized jars.

Step 5. Lay the cucumbers - it’s best to put the first row on the ends, and then as necessary.

Step 6. Now we put the mustard seeds and close the jars, leaving them for 3 days, then roll them up with iron or close them with tight nylon lids.

For spicy taste you can even add 2 tablespoons of regular vodka - for the sake of experiment, you can even decide to take this interesting step. We put the jars in the refrigerator for storage.

Pickled cucumbers “under the degree”: a simple recipe with vodka

And this version of cold-salted cucumbers for the winter can be tried by those who like something new. And in general, you can pickle a couple of jars in this way as an experiment.

You will need the following components (for a 3-liter jar):

1.5 kg of vegetables;
1.5 liters of water;
4.5 tablespoons salt;
3-4 dessert spoons Sahara;
10 peppercorns;
cherry, raspberry, currant leaves;
several dill umbrellas;
100 g vodka.

How to salt cucumbers for the winter in jars of vodka:

Step 1. Wash, soak the cucumbers for several hours, sterilize the jars and put green leaves in them.

Step 2. Place the cucumbers there.

Step 3. Prepare the brine - dissolve salt and sugar in water, add vodka and pour this mixture over the cucumbers.

Step 4. Leave the jar alone for 2-3 days (you can put gauze or cover it loosely with a lid).

Step 5. And then close the lid completely - for the winter.

It’s not hard to guess that the recipe with vodka and mustard can be combined into one. Then finished product It will turn out exceptionally tasty, and the brine will certainly not ferment.

How to pickle crispy cucumbers without vinegar: the hot method

The method described above applies to cold ones, because chilled cucumbers are filled with cold water. To give the fruits a pleasant crunch, you can try hot way. It has its undeniable advantages:

Salt, sugar and other spices dissolve in hot water much faster.
Spices penetrate the fruit better.
The leaves of cherries, currants and other berries that are used in the recipe release their substances into the solution better (the process is similar to brewing tea). Among their components, tannins are especially valuable - they give cucumbers the desired crunchy taste.

To pickle cucumbers in jars for the winter according to this recipe, you will need the following ingredients.

Proportions for a 3 liter jar:

1 kg of cucumbers;
salt and sugar - one each big spoon with a slide;
garlic – 3-4 cloves;
dill – several sprigs, 2-3 umbrellas;
10-15 peppercorns;
3-4 leaves of currant, cherry, raspberry.

This time we proceed like this:

Step 1. Pre-soak the cucumbers in cool water, but leave them on the table so that they reach room temperature.

In the meantime, sterilize the jars (10-15 minutes over steam over boiling water or 3-4 minutes in microwave oven).

Step 2. Meanwhile, prepare the brine. To do this, you need to bring 1 liter of water to a boil (it’s better to let it sit first), then add salt, sugar, dill leaves and berries, as well as pepper (10-15 peas). You can also add a few bay leaves there.

Step 3. Fill the cucumbers with hot brine to the top, let them cool for 1 hour. Then cover with lids (loosely) or gauze and place in a dark (but not cold) place overnight.

Step 4. And after a day, we roll up the jars with iron lids or simply close them with thick nylon lids. We put it in the refrigerator for storage.

They need to be shaken periodically - especially at the very beginning. After all, salt and other spices must be properly distributed throughout the entire volume.

Pickled cucumbers for the winter - in liter jars with iron lids

How to quickly pickle crispy cucumbers without vinegar

And one more recipe, as they say, from the category “for a quick fix». Lightly salted cucumbers– this is the case when a “raw” dish is in some ways even better than a cooked one. The composition of the components and methods of preparation are not much different from those described above.

Therefore, the only significant difference is the cooking time. All you have to do is soak the cucumbers for 24 hours – that’s all. cold appetizer already ready.

In addition, there is no need to sterilize the jars - after all, such a dish can be prepared in regular saucepan or in any other container.

Let's take the following components:

cucumbers – 1 kg (medium size, all fruits are approximately the same in size);
salt - 1 heaped tablespoon (but no more - otherwise it will be too salty);
dill - several sprigs;
garlic – 4 cloves.

We will act like this:

Step 1. Wash the cucumbers and cut off the ends.

Step 2. Cut the garlic into pieces and finely chop the dill.

Step 3. Put everyone together in a strong bag, add salt and roll the ingredients evenly in it.

Step 4. Wait 6-8 hours (put the cucumbers in the refrigerator overnight). The next day you can just wash them off extra salt and enjoy the dish.

You can pickle cucumbers in a basin, pan or other containers. And it would also be good to pre-soak them for 3-4 hours in cool water.

like this delicious snack Can be used in salads, okroshka. And also lightly salted cucumbers quenches thirst well and refreshes on a hot summer day.

Bon appetit!

Pickled cucumbers are an integral part winter diet. They are good both independently and in variety of salads and snacks. In this article we will look at the most popular salting methods.

Each of us loves to eat something tasty. Salted cucumbers great solution both for solo consumption and as part of various salads. We offer the best recipes for winter preservation

To pickle cucumbers this way you will need:

cucumbers;
jars, washed and dried in advance;
cold water (not from the tap);
salt: 2 tablespoons per 1 liter of water;
a couple of horseradish leaves;
several peeled cloves of garlic;
black peppercorns;
dill;
dry mustard;
Chile;

Before you begin the preservation process, you need to stock up on jars and lids of suitable size. Covers can be taken either nylon or metal. However, the latter may have consequences in the form of metal corrosion inside and outside.

Before you start preserving, soak the cucumbers in cold water for 3 hours (for store-bought ones, the time should be increased to 6 hours). Thanks to this simple operation, the vegetables will pick up required amount water and will not later remove it from the brine, which will allow the liquid to remain in the required quantity. After soaking, rinse the cucumbers with running water.

Wash lids and jars. It is not necessary to sterilize them, but it is recommended to at least pour boiling water over them.

Place the cucumbers in jars, add herbs. It is also at this stage that seasonings should be used: mustard, garlic, pepper, chili.

Take a pan, fill it with water. For every liter add two tablespoons coarse salt. Thus, for a three-liter jar you will need one and a half liters of liquid and three tablespoons of salt. Stir the resulting solution and let it sit. Under no circumstances should you add thick salt. Next, fill to the neck, cover with plastic lids and leave in a cool place.

A couple of times a week, check the canning for mold formation on cucumbers not covered with brine. Each of them must be completely filled with brine! If there is too little liquid, then it should be added to the very edge of the jar (the composition of the solution remains the same: two tablespoons of salt per liter of water)

Don't worry about fermentation. This is fine. The colder the place in which you store the canned food, the longer the fermentation process will take. On average it takes 35-40 days.

To make your cucumbers tasty and crispy, follow the recommendations:

To ensure even salting, place cucumbers of approximately the same size.
An oak leaf will add crispness to vegetables.
Don't stack the cucumbers too close together or they will lose their crispness.
Use rock salt; fine salt and iodized salt will make the cucumbers too soft.
Cut off the ends so you can protect yourself from nitrates.

In hot jars without vinegar under iron lids

Hot pickling of cucumbers is a technique passed down from generation to generation. This simple but time-tested recipe can be prepared for the winter delicious cucumbers. You will need (for one liter jar):

cucumbers – 800 grams;
garlic – 8 cloves;
horseradish root - a piece 2-4 centimeters long;
peppercorns;
dill - 2 umbrellas;
2 leaves of currant and cherry;
horseradish leaf;
liter of water;
salt - a heaped tablespoon.

First of all, sort out the cucumbers. They should be dense, with intact skin. Rinse them with running water and trim the ends on both sides.

Soak the cucumbers in cold water for 3-4 hours. At this time, sterilize the jars and boil the iron lids.

We wash the dill, cherry and currant leaves, horseradish root and leaves. Cut the horseradish leaves into small pieces. We repeat the same thing from the root. Peel the garlic.

Place pepper, currant and cherry leaves on the bottom, add half a portion of dill, garlic and horseradish leaves.

We pack the cucumbers as tightly as possible, trying to minimize the free space inside the jar. Place the remaining garlic, dill and horseradish on top.

To prepare the brine, add salt to the water and mix thoroughly. Pour in the solution. Cover it with a lid and put it in a cold room or in the refrigerator. It should be kept for 1-2 days.

Pour the brine into a saucepan, add half a glass of water and bring to a boil over high heat. Fill jars of cucumbers with this solution.

We tightly screw the jars and turn them upside down, wrap them in a warm scarf or scarf and keep them like that for 10-12 hours. Then we take it out for storage in a dark place.

Pickled cucumbers for winter storage in the apartment

Not everyone has the opportunity to store preserves in the basement, so recipes for storing vegetables in the apartment are popular among many pickle lovers. We present the simplest and most delicious of them.

Before starting the pickling process, be sure to sterilize the lids; the jars themselves can simply be rinsed with boiling water.

Place the spices at the bottom that are included in the so-called “pickling broom”, which can be bought in a specialized store or at the market. You can also add horseradish leaf or tarragon to add crunch to the cucumbers. Cut all spices as finely as possible.

Pack the cucumbers into the jars, trying to leave as little free space inside as possible.

Prepare the brine: for a ten-liter bucket of water you will need 3 cups of salt. Stir the solution thoroughly and pour it over the cucumbers. Leave them for two to three days.

On the third day, pour the brine into the pan. Since the cucumbers have sagged, we take one jar and transfer it to the others. Make sure that the vegetables lie tightly to each other.

Pour boiling water over the cucumbers twice and let sit for five minutes. Boil the brine, pour it out so that the solution completely covers the vegetables. We close the jars, turn them over and put them in a warm place overnight. After this, we move it to the darkest place in the apartment.

The most delicious recipe for crispy pickles

Of course, every housewife considers her recipe to be the very best. However, we will share with you a method for pickling cucumbers, which can easily become your favorite. The cucumbers turn out crispy, spicy, slightly sweet.

For one liter jar you will need:

one and a half liters of water;
salt – 50 grams;
sugar – 100 grams;
vinegar 9% - 100 milliliters;
cucumbers – 1 kilogram;
onion – 150 grams;
bay leaf – 20 grams;
black pepper to taste;
bunch of dill.

Cut the onion into rings and place it on the bottom of a washed jar. Add black pepper and dill.

Rinse the cucumbers thoroughly with running water and trim the ends. Place tightly in jars.

For the marinade, boil water, add salt, sugar and vinegar. Pour hot marinade into jars of cucumbers. Pour water into a saucepan, bring to a boil and place a jar there, covered with a lid, so that the water reaches half the level of the container. Sterilize for ten minutes. Don't be alarmed if the cucumbers change color, this is normal.

We take out the jar and roll it up. Store it in a cool, dark place.

On the topic of canning for the winter:

Marinated tomatoes - 11 recipes for delicious tomatoes

We offer you the simplest, but at the same time delicious recipe pickling cucumbers without sterilization.

Ingredients:

fresh cucumbers;
dill;
horseradish;
bell pepper;
cherry and black currant leaves;
garlic;
vinegar essence;
coarse salt.

To ensure that the cucumbers are firm and crispy, first soak them in cold water.

Place a horseradish leaf, dill, one cherry and black currant leaf into thoroughly washed jars. We place cucumbers on the greens; it is better to take small vegetables. We cut the bell pepper into pieces and send it there.

Peel the garlic and place it in slices around the perimeter of the jar. Place dill on top of the cucumbers.

Boil the water. Pour it over the cucumbers, wait ten minutes, then pour the brine into the pan and bring to a boil again. Refill the liquid into the jar. Repeat this procedure again.

Prepare a pickling solution. Place the drained water on the fire. Add one tablespoon of salt and sugar to it. Add some water to replace the evaporated water.

Now add 1 teaspoon vinegar essence 70% concentration.

Fill the jars to the top with boiling brine and seal them. Turn it upside down and wrap it carefully. This is necessary so that the contents warm up well. After all, we prepare our pickled cucumbers without sterilization and, therefore, this is very important.

Store the finished preserves in a cool, dark place.

Pickled cucumbers for the winter with mustard

This recipe will definitely appeal to spicy food lovers. And making such pickling is very simple! To do this you will need:

cucumbers – 10 kilograms;
garlic, it’s better to take it young – 150 grams;
dill;
cherry and horseradish leaves;
bitter red pepper;
water – 5 liters;
mustard powder – 150 grams;
peppercorns.

As with any other method of pickling cucumbers, soak them in cold water for six hours. Boil water in a saucepan and cool it to room temperature. Pour salt into it and stir until the crystals are completely dissolved. Sterilize jars and lids. Place spices and seasonings at the very bottom of each jar. Place cucumbers on top. Pour in the brine and add one heaped spoonful of mustard on top. Close the jar with a nylon lid and store it in a dark place. The vegetables will be ready in about a month.

How to salt correctly: secrets and rules

Many housewives think that preparing delicious pickles is a difficult task. However, there are no difficulties in conservation if you follow some recommendations.

Choose quality cucumbers. Of course, the most ideal option it will be if you grow them in your own garden bed. However, store-bought ones will also work. Give preference to small cucumbers, because they pickle better and fit more tightly in the jar. Try to use exclusively young vegetables for preparations. They should be firm to the touch and not too dark.
It is better to pickle cucumbers in clean well water.
Use your favorite spices. It’s better not to spare them, because they will add to the vegetables unique taste and aroma.
Best suited for preservation rock salt. Thanks to it, vegetables will have a full and rich taste.
To protect the jar from exploding, add one tablespoon of vodka to it.

Delicious food is one of the secrets to a happy life. And homemade preparations can safely be classified as delicacies! Now you know the best recipes for pickled cucumbers and you can easily please your loved ones with tasty and healthy preserves.

Every year, at the end of summer, it’s time to spin. Cucumbers, tomatoes, salads, lecho, compotes - all this is prepared for the winter. Many follow proven recipes, while others often experiment. For example, you can try pickling cucumbers without vinegar. Many people say that without it it will not taste good; there must be some sourness. But some recipes contain enough other spices and seasonings - the appetizer still turns out very tasty. To make sure of this, you can consider recipes for pickling cucumbers without vinegar and in next time Be sure to try making one of them.

Preparing cucumbers for pickling

Despite the variant of the recipe for pickling cucumbers (without vinegar or with vinegar), it is necessary to prepare the vegetables correctly. First, you need to sort them into two groups: those that are smaller into one, those that are larger into the other. We will need this later, when putting them in jars. All cucumbers need to be washed with cool water and soaked for 3-4 hours in another cool water. After this, you need to thoroughly wash each cucumber, preferably with a sponge, but in no case with detergent! Using unnecessary chemicals will not lead to anything good. It is best to pickle cucumbers on the same day they are picked.

Preparing jars for use

Nowadays, few people pickle cucumbers in barrels, but there are some. Now let’s talk about how to prepare jars for pickling cucumbers (without vinegar or with it, it doesn’t matter). To begin with, all jars must be carefully inspected for possible cracks or chips - there should be none under any circumstances, otherwise either the cucumbers may turn sour or the jars may crack; either option is unlikely to suit anyone, so it is better to avoid them. Next, the jars should be washed as much as possible warm water with a clean (preferably new) sponge. It is safest to use soda as a detergent - it will remove all possible dirt from the walls of the jars and can be easily washed off with warm water.

Sterilization of jars for pickling cucumbers

After washing the jars, they need to be sterilized. Of course, there are ways to pickle cucumbers without vinegar and without sterilizing the container, but advice experienced housewife- it’s better to spend some of your precious time and do this, there will be more confidence that the banks will not explode and will remain intact.

Strangely enough, there are also a lot of methods of sterilization. You can do this over steam, in boiling water, in the microwave, in the oven, in dishwasher or in potassium permanganate. For selection suitable method each of them needs to be considered.

Above the ferry. To do this, you need to take a pan with the largest diameter - this way you can sterilize more cans at once. A small amount of You need to put the water to boil and put a wire rack or a special circle on top of the pan (which many people had in Soviet time), place the already washed jar upside down on top. After the water boils, the heat under the pan can be reduced and left in this state for 10-15 minutes. How can you tell if jars are clean? If after boiling there are no drops of water left on the walls inside the jar, the jar is clean and ready for use. But if there are drops, you need to rinse the jars and sterilize them again (after cooling them first). After this, repeat the procedure again.
In boiling water. This the method will work, if the pickling jars are small. The washed jars need to be placed in a saucepan and filled with cool water so that it completely covers each jar. Place the pan on the fire and after the water boils, “cook” for 5-7 minutes. It is important that sterilized jars should be placed on a clean cloth, preferably pre-ironed.
IN electric oven. A gas oven will not work because the temperature inside it does not rise evenly, and this is very important in the process of sterilizing jars. The jars need to be placed in the oven upside down, turn it on at 120 degrees and leave for 15 minutes.

Options for "lazy" sterilization

In the microwave. To sterilize jars in the microwave, you need to fill each jar a little with water, otherwise they will simply crack. If the jar is tall, you can put it on its side, but you must add water. Set the power to 800-900 watts and turn on for 3 minutes. Sterilized jars are ready!
Dishwasher safe. To do this, you need to put jars washed with soda inside and set them to maximum temperature - no detergent won't be useful.
In potassium permanganate. This method is suitable if it is completely inconvenient to boil water, install complex structures, or simply do not have enough time. After washing with soda, each jar must be rinsed in a bright pink solution of potassium permanganate.

Preparing spices and seasonings

It doesn't matter how the cucumbers are prepared, but all spices and seasonings must be prepared properly. In almost any recipe for pickling cucumbers without vinegar, currant, cherry, and horseradish leaves are placed in jars. All of them must be thoroughly washed and dried. It is better to do this with a clean, preferably ironed, cloth. There is no need to pour boiling water over the greens, as this will wash away some of the flavor that should get into the cucumbers.

So the cucumbers should stand for 4-5 days until the brine becomes transparent (all the sediment will remain at the bottom). As soon as the brine becomes clear, you can drain it and fill in a new one. clean water. This procedure can be carried out until all the cloudy sediment is removed, but this is not necessary. Afterwards, prepare the lids (they should boil in a saucepan with water for 5-10 minutes) and roll up the cucumbers ready for pickling.

It is important to pour water to the very edges of the jar so that there is no air inside. So they can stand at room temperature or in a cold place all winter.

Hot method of pickling cucumbers without vinegar

This option for preparing cucumbers will appeal to those who like softer ones, with an interesting aroma, but not very spicy cucumbers. To pickle 1 kg of cucumbers you will need:

Prepare jars and cucumbers. Peel the carrots and garlic, chop. The following are placed at the bottom of the jar: carrots, garlic, herbs, peppers. Cucumbers go on top (the larger ones go down, the smaller ones go up). Pour boiling water over the jars and wait until everything cools down (about 30 minutes). Then carefully pour the water into a saucepan, add sugar and salt (according to the amount of water), and boil. Pour the resulting brine into the jars and immediately seal. Cover with a blanket until completely cool. It is better to store in a cool, dark place.

Option for pickling cucumbers for storage in an apartment

Many of us do not have the opportunity to store our preparations in a cellar or basement. In order for cucumbers to last a long time in the apartment and not spoil, it is very important to prepare them correctly. For this method, for 1 kg of cucumbers you will need:

1 liter of water;
60 g salt;
spices and seasonings to taste.

Place the cucumbers and herbs in jars, pour hot brine over them, and leave for 3 days. Pour the brine into a saucepan and pour clean boiling water over the cucumbers twice. Then pour boiling brine and roll up.

When choosing any pickling method, it is important to follow simple canning rules, and then any preparation will turn out very tasty!

When we lived in a hostel during my student years, I was lucky to try many different salty and canned cucumbers: all the girls brought their mother’s preparations, and then treated each other.

So, everything is learned by comparison, and I like cold pickles the most. The only drawback of these cucumbers is that they need to be stored in a cold basement or refrigerator, so they are not very suitable for city apartments.

Pickled cucumbers make the most delicious vinaigrette, they can be eaten simply as an appetizer with.

Even though we live in an apartment, I make 2-3 jars of these cucumbers and store them in the refrigerator. This summer, my daughter and I were visiting our grandmother and we all picked cucumbers together. The recipe for pickled cucumbers for the winter is very simple, you will see for yourself by reading the article to the end.

I offer you a recipe for pickled cucumbers, according to which my grandmother has been making them for decades. The recipe is proven, the cucumbers turn out crispy and not too salty, they can be stored in the cellar for up to 2 years.

To pickle cucumbers, you will need any jars and nylon (plastic) lids. I don’t recommend using metal screw caps, as they rust (both inside and outside...)

So, to pickle cucumbers we need the following:

cucumbers
Clean and dry 1 liter, 2 liter or 3 liter jars
Nylon covers
Horseradish leaves
Dill umbrellas
Black peppercorns
Peeled garlic
Chilli pepper
Dry mustard
Oak leaf (for crunchiness of cucumbers)

For the brine:

1 liter of cold running water
2 heaped tablespoons (60g).

Preparation:

If you can put less salt in it, then the lack of salt in pickled cucumbers can contribute to the development of bacteria. As a result, cucumbers may become soft and not tasty.

Soak the cucumbers in cold water for 3-5 hours (or better for 5-8, especially if these are store-bought cucumbers). This must be done so that the cucumbers get the missing water, otherwise they will get it from the brine and there may not be any left in the jar. Rinse the cucumbers under running water. The ends of the cucumbers do not need to be trimmed.

Wash jars and lids. (I do not sterilize or dry them in this recipe. But if you pour boiling water over the jars and lids, that will only be a plus).

Arrange the cucumbers, evenly layering with herbs.

Don't forget about garlic, chili pepper and dry mustard. For a 3-liter jar you need about 5-6 cloves of garlic, 1 chili pepper and 1 teaspoon of dry mustard.

Dissolve 2 heaped tablespoons of coarse salt in 1 liter of water in a separate container (about 1.5 liters and 3 tablespoons of salt are needed for a 3-liter jar).

Stir well and let sit. Usually coarse salt produces a sediment. I don't pour it into a jar. Fill the jars to the very top. Cover with regular plastic lids and place in a cool place.

Check periodically (every 3-5 days) and make sure that the cucumbers are covered with brine, otherwise, if this is not done, cucumbers without brine may become soft and mold will form.

Sometimes you have to add brine (until the foam is completely displaced from the jar and the edge of the neck, i.e. to the very edge of the jar, brine - based on 1 liter of water - 2 tablespoons of salt).

The cucumbers will ferment. This is fine. They may become cloudy and foam, but then the brine will lighten over time and the foam will go away.

Many housewives are sure that it is her pickled cucumbers for the winter that are the most delicious and crunchy. The best proven recipes are passed down from generation to generation. Indeed, there is nothing more reliable than the tried and tested method of obtaining excellent winter preparations without vinegar, but with salt and spices. In this article we share the best recipes preparing these delicious summer-soaked vegetables.

Recipe for pickling cucumbers without rolling

To make the brine, you need to take:

Filtered water - liter.
Salt - two large partial spoons.

Ingredients:

To obtain a three-liter blank you will need:
Cucumbers - medium size.
Garlic - 2 cloves.
Dill umbrella - 3 pieces.
Three cherry branches.
Currant and horseradish leaves - 3 pieces each.

How to cook according to the recipe:

Rinse the cucumbers and soak for 5 hours in cold water. Rinse in very cold water; no need to cut off ends. We put circles of garlic and herbs into jars and fill them with brine. We close the jars with nylon lids and send them for storage in a room where it is no more than 18 degrees. The lid will swell - the cucumbers have begun to ferment. You need to open it and let out excess air, leave them open for 12 hours, then close it again and put it in the refrigerator. The vegetables will last until spring.

Recipe for pickles without vinegar: spicy

Salted fruits will have a certain taste, it depends on what seasonings you put with them. to his spicy aroma shares marjoram, oregano, celery, tarragon, basil and mint. They are placed either one at a time or in a complex. For next recipe Products needed:

For brine take:

5 liters of water.
300 grams of salt.

Important! Vegetables will pickle faster if you add sugar to the brine at a dose of 1% of the weight of all ingredients.

How to cook:

Clean fruits are mixed with spices three times (the first layer, the middle and the very top of the container consists of spices). Put the water on the fire and bring to a boil, dissolve the salt and cool. The brine is filtered through gauze folded in several layers. Vegetables are poured until hidden and pressure is placed on them.

What is the load made of?

If you choose a barrel for salting, then place a special wooden circle. Lids or plates equal to the diameter of the container are placed on the bucket or pan. Place a jar of water or a stone on top.

Important! To ensure that the cucumbers are salted evenly, they are placed in containers not horizontally, but vertically.

And further. The larger the cucumbers, the more salt they use.

Recipes for pickled cucumbers in jars

Our grandmothers are great! They passed on recipes for making pickled cucumbers to their descendants. But we live in the age of the Internet, so we no longer want to be content with only old recipes; give us something new. Alternative methods for preparing fruit pickling without vinegar are described below.

Recipe for pickling "Cucumbers in cucumbers"

A special feature is its versatility, that is, it can be used for pickling for the winter. both large specimens and smaller ones.

So, to take advantage original recipe which does not contain vinegar, you need to take:

How to cook according to the recipe:

Soak the fruits for 2 hours before salting them to crisp them up. Wash and dry. Chop the green leaves and mix together.

Place some of the garlic and herbs in a clean, sterilized container and cover them with salt. Next, the container is filled with layers: grated on a coarse grater large cucumbers, small, salted greens. Distribute the salt evenly over the greens. We lay out the rows to the very top, put dry mustard on top.

This recipe does not require the use of water as grated large cucumbers will create required quantity moisture. Thus, the cucumbers will begin to salt in own juice. Place the container in a bowl so that the brine does not leak onto the floor while the fruits are being salted. After a while, the container must be placed in cool conditions, having previously been closed with a plastic lid.

The entire preparation is consumed. Pickle soup is prepared from grated cucumbers, and a vitamin salad can be prepared from greens.

Recipe for cucumbers in tomato juice

To prepare fruits for the winter using this recipe, it is better tomato juice cook it yourself. This way you will be confident in its quality.

How to prepare juice?

Tomatoes are thoroughly washed, cut and passed through a meat grinder. Lights up small fire, allowing the juice not to boil, but to simmer. In the meantime, prepare the jars, wash the greens and soak the cucumbers. Before canning, these fruits should always be soaked so that they absorb moisture and do not ferment.

Ingredients required (per 1 liter jar):

How to prepare the preparation for the winter according to the recipe:

Place the spices on the bottom, middle and top of the jar. Fill the container with vegetables and pour boiling water over the contents. The cucumbers sit in boiling water, and we add salt and sugar to the juice on the stove. Pour the cooled water from the jar into the pan and boil again, pour in, leave for 10 minutes and pour out again. The prepared aspirin tablet should be crushed and poured into the cucumbers; it will help prevent fermentation. Now it's the tomato's turn. Pour it into a jar and roll it up. Turn it upside down and wait for it to cool.

A simple recipe for pickling cucumbers in jars

This method of pickling is very simple; cucumbers taste as if they were made in barrels. You will need:

Umbrella of dill.
Horseradish - you can use the root with leaves.
Red hot pepper.
A few cloves of garlic.
For aroma, leaves of fruit trees.
Fine salt so that it dissolves quickly in cold water.

How to cook according to the recipe:

The brine is made from cold water. Salt (70 g) is taken based on three liter jar. Fill the contents of the jar with the resulting brine and place it in a warm place for three days so that the fruits ferment. After this period, the water is poured into a pan and boiled. Vegetables are poured with boiling brine, rolled up with a sterile lid and lowered into the underground.

Recipe for pickled cucumbers with cherry plum or currants

You will need:

For brine water you will need a liter.
Salt - a spoon.
A glass of juice.

Preparation:

Pour boiling water over the cucumbers, immediately roll them in ice water, place them in sterile jars after adding garlic, currant leaves, horseradish, allspice. Pour in brine and leave to sterilize for 15 minutes, then roll up, turn over and wrap in a blanket.

Instead of currants, you can use cherry plum juice. It contains enough natural acid, which allows cucumbers to stand for a long time. The brine is healthy, and the vegetables are tasty. Brushes are also used yellow currant, which are placed between cucumbers. And beautiful, and tasty, and healthy.

Recipe for pickled cucumbers with cauliflower and carrots

Also delicious and useful fruits For the winter they are made according to this recipe. We put in jars:

Important! During fermentation, a certain amount of brine drains from the jar, so it need to add boiling water.

On a note! When the cucumbers absorb all the salt, they become smaller in volume, so keep a spare jar of prepared vegetables, in order to add from it to the main ones.

Thus, you can do without a barrel; cucumbers are perfectly salted in jars. Open it in winter and enjoy aromatic crispy cucumbers, and also treat your loved ones.