Simply salted cucumbers (in cold water). Salting cucumbers

I am partial to lard.
And in fresh, and in a frying pan.
It is delicious and the best -
Individually and in a set with vodka.
Dyadechko O.

If you agree with the statement that the most best lard- the one that you salted yourself, then here you go. We will tell you how to salt lard in brine.

There are many ways to salt lard. But the fastest is salting using the “wet” method, that is, in brine. The lard is kept in brine from three days up to three weeks, depending on taste preferences. Much, of course, depends on the size of the pieces and the concentration of salt. We'll talk about this later, but for now here are some tips on how to choose the right lard on the market.

The lard should be light. Not yellow, not grayish, but soft pink or white;
The skin on the lard should be soft, clean, without hairs, well processed, without stains or bruises;
If you press your finger on the surface of the fat, the dimple is not restored;
Many people love lard with streaks of meat. There should not be very many such veins, because it is much more difficult to salt the meat. And lard without veins turns out much softer;
It can be especially offensive to run into boar fat. To avoid such disappointment, smell the selected piece of lard. You can ask the seller to cut off a tiny piece of lard and set it on fire (with matches or a lighter). The smell of urea will immediately appear. And you don’t have to be shy about such checks - you pay money and have the right to get exactly the quality you need for it.

Peel the selected lard with the blunt side of a knife and cut it into pieces 4-5 cm wide. You don’t need to make it thicker; it will take longer to salt it. For brine, you should use only coarse table salt or sea salt, but in no case iodized salt. Spices - Bay leaf, red or black pepper, garlic, etc. - everyone adds according to taste and desire.

The easiest way to prepare brine: for 3 liters of water, take 1 glass of large table or sea salt, put the brine on the stove and bring to a boil, stirring. The salt should completely dissolve. The brine needs to be cooled and lard added.

Another way to prepare brine is more interesting: put it in cold water a raw egg and the salt begins to dissolve. Add salt until the egg floats. Take out the egg, put the brine on the fire and bring to a boil. This brine is called brine.

You can get an even stronger brine this way: a saucepan with cold water put on fire and start adding salt. Heat to a boil, stirring and adding salt until it no longer dissolves. Cool.

To salt lard using the “wet” method, glass jars or enamel pans are used. It is better not to take plastic, since not all plastic containers can be safely used for storage, and even more so for salting food.

Remove the salted lard from the brine, dry it, wrap it in cling film and put it in the freezer. This, in principle, is the whole algorithm for how to salt lard in brine. Everything else is in the recipes.

Lard with garlic

Ingredients:
1 kg of lard,
4 liters of water,
2 stacks salt,
5-8 pcs. bay leaf,
10-20 cloves of garlic (to taste),

Preparation:
Prepare the brine (boil water with salt and cool), put a bay leaf in it. Peel the lard, cut into pieces 4-5 cm thick. Peel the garlic and cut in half; you can roll the garlic cloves in ground pepper. Using a narrow sharp knife, make deep punctures in the thickness of the lard and put garlic into them (stuff it, in other words). Loosely place the lard in a jar and fill with brine. Cover with a lid (loosely) and leave for at least 3 days.

Salo with garlic in Ukrainian

Ingredients:
1.5 kg of lard,
1 liter of boiled cold water,
2 tbsp. salt,
1 tbsp. ground black pepper,
5-6 black peppercorns,
3-5 bay leaves,
6-8 cloves of garlic.

Preparation:
Cut the lard into bars 5 cm thick. Place pieces of lard into a wide enamel bowl and fill with brine. To make the brine, combine cold water, salt and spices. Cover the lard with a flat plate and place the weight. Place in the refrigerator for three days. Then remove the lard from the brine, dry it, you can cover it with thinly sliced garlic petals, wrap it in plastic bags and put it in the freezer.

Hot lard in brine

Ingredients:
1 kg of lard,
1.5 liters of water,
5-6 buds of cloves,
8-10 cloves of garlic,
10 black peppercorns,
7-8 tbsp. salt,
3-5 bay leaves.
For coating:
garlic,
salt,
ground black pepper,
sweet ground paprika.

Preparation:
Boil water, add salt and all the spices, cook over medium heat and remove from the stove. Cut the lard into wide bars and fill with hot brine. Let cool, cover with a bowl or wide lid and refrigerate for three days. After the time has passed, mix finely chopped garlic (do not crush it in a press!), salt and a mixture of peppers, grate the dried pieces of lard, wrap in cling film and put in the freezer.

Lard with onion skins

Ingredients:
1 kg of lard,
4 liters of water,
2 stacks salt,
1-2 handfuls of onion peels (from regular yellow onions),
ground black pepper - to taste.

Preparation:
The lard will have a smoked taste and aroma. When preparing brine, add salt to the water and onion skins, boil and hold over medium heat for about 15 minutes. Let the brine cool, remove the husks. Place the lard in a jar and fill it with brine. Keep in the refrigerator for 5 days.

In this recipe, garlic is pressed through a press. This makes the brine somewhat cloudy, but taste qualities it has no effect at all. But what a scent!

Salo "Damskoe"

Ingredients:
1 kg of lard with streaks of meat,
5 cloves of garlic,
3-4 bay leaves,
10 black peppercorns,
10 white peppercorns,
5 tbsp. with a pile of salt,
1 liter of water.

Preparation:
In the cool boiled water add crushed peppercorns, broken bay leaves and pressed garlic. Add 5 tbsp. with a heap of salt. Carefully cut off the skin from the lard. Place the lard in a jar, not too tightly, and fill it with brine. If there is more brine, put all the spices in the jar! Cover with a napkin and refrigerate for three days. After three days, remove the lard from the brine and dry with paper towels. Ready lard can be sprinkled with ground sweet paprika, black ground pepper or other spices to taste. Wrap the lard in plastic bags and place in the freezer.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

One of the most pressing topics for housewives who prepare cheeses at home is creating a brine for them at home. Before you prepare your own cheese brine, it is very important to study everything important points this process, familiarize yourself with the right ingredients and step-by-step instructions.

Types of brines

Brine for cheese is necessary not only to this product was tasty and juicy, but also to ensure that it lasted as long as possible. Salt brine serves as a kind of preservative for cheese, in which it most often ripens. Today, on the Internet you can find several recipes for creating brine, which can be done at home without any hassle.

Depending on how long the cheese is in the brine, its taste, consistency, and even aroma will be formed. Usually, after removing the product from the saline solution, it is thoroughly dried.

Most often, cheese brines are prepared with water, but to make the cheese creamier and juicier, whey is sometimes used.

Saturated brine

To prepare a saturated brine at home, you must follow the following instructions.

Boil the required amount of water and then pour it into a special tank for salting food.
Add to tank necessary ingredients, namely: to 1 part salt (preferably not iodized) you need to add 4 parts water.
Stir the salt until it is completely dissolved in warm water.
The brine should be cooled to approximately 15-20 degrees. You can cool it to a lower temperature, but only if it will be used to store the product.
Add 5% vinegar to restore the concentration of this saline solution. It should be added in a proportion of approximately 1.5 ml per liter of water.

In general, we can say that the brine solution for cheese will be ready after these operations have been completed. Some experts recommend adding calcium chloride to it, which reduces ion exchange in the saline solution.

An unsaturated brine is practically no different from a saturated brine during the preparation process. Only proportions of salt and water. It is prepared as follows:

the required amount of water is poured into the salt tank (not higher than 25 degrees);
add salt, vinegar and calcium chloride (2-3 tablespoons).

For calculation required quantity salt for brine, remember that per 1 kg iodized salt 5 liters of water are needed. Using these indicators, the brine will weigh 5.5-6 kg, that is, the result will be almost 17% brine.

After salt dissolves in water, its volume becomes slightly larger.

Let's consider another brine recipe that can be used even when pickling cheese for the winter.

The ingredients you need to use are:

a glass of salt;
0.5 cups sugar;
1.5 liters of purified water.

Step-by-step instruction:

pour water into a container, add salt and sugar there in the required quantity;
stir salt and sugar and place the container on the fire, bring the solution to a boil;
After the brine has cooled completely, you can pour it into the cheese.

After these procedures, you can remove the cheese for ripening.

Many experts believe that weak salt brines can draw moisture out of cheese, which can subsequently negatively affect the condition of the product. The following points need to be taken into account.

If the brine is lightly salted, the cheese in it may turn out to be too soft.
After a very light salt brine, the cheese may become a little slippery and somewhat slimy.
When reducing the added salt to the solution, you should remember that the product may become acidic, and microorganisms harmful to humans may begin to form in it. In addition, mold may appear on such a product.

The quality preservation of cheese in brine also depends on its saturation. Usage saline solutions with a saturation of more than 25% increases the risk that the moisture on the surface of the cheese itself will evaporate too quickly, which means that the cheese will become dehydrated because the salt will not penetrate into it. Although this does not mean that such salt brines cannot be used, since many varieties of homemade cheese require them. In addition, this kind of solution (23-26%) is stored much longer and is easier to prepare.

One of the most simple methods Testing a 20% brine is to lower ordinary chicken eggs. In this composition they immediately float to the surface.

Finding a recipe for delicious pickled cucumbers means finding a real treasure. Many housewives dream of fragrant, strong and crispy “well done”, which they could put on the table year after year. The quality of cucumbers largely depends on the brine. After all, he is the one who is able to make a real culinary hit out of even the most ordinary preparations. Everyone’s taste preferences are different, which is why it is so important to find that “ideal” marinade recipe for cucumbers for 1 liter of water. You can go through trial and error or use time-tested recipes.

Easy to prepare

Historically, it was cucumbers that became the most popular product for marinating. During the reign of Ivan the Terrible, the vegetable was considered too bland to taste, so they began to pickle it. Later, the technology of canning appeared.

Recipes for marinade for cucumbers for 1, 2 and 3 liters of water

To prepare a marinade for cucumbers, you need to stock up on essential ingredients such as sugar, salt, and vinegar. In addition to vinegar, it can act as a preservative vinegar essence, citric acid, alcohol. As for spices, they are added to the preparation at will and based on the taste preferences of the cook. The “usual” set includes:

garlic;
currant and horseradish leaves;
dill umbrellas.

Specific flavor and aroma notes are created with the help of additional products.

Marinating “greens” is carried out using hot and cold methods. In the first case, vegetables are “warmed up” with boiling water or brine up to three times, depending on the recipe. The second option is pouring cold marinade. Filled containers are sealed with plastic lids without sealing. Such preparations will have to be eaten within two to three months.

liter - 20 minutes;
two-liter - 25-30 minutes;
three-liter - 30-35 minutes.

Classical

Peculiarities . This universal marinade Prepared for both small cucumbers and medium-sized fruits. The volume of spices and herbs determines how they turn out - less or more spicy, hot, sour.

Ingredients:

1 liter of water;
60-75 g sugar;
40-50 g salt;
5-10 ml of essence (70%).

Preparation

Cucumbers are “warmed up” with boiling water. We keep them for 20-30 minutes.
Drain the liquid from the cans. Boil it, add salt and sugar. Stirring, cook for another five minutes.
Pour the essence into the container with the contents and fill it with brine.
Roll it up, turn it over onto the lid, and insulate it.

If you prepare a marinade for cucumbers for 1 liter of water with 9% vinegar, then its quantity is 20-25 ml, and if with 6% vinegar - 40-50 ml. As for salt, when using sea salt, the amount is reduced to a dessert spoon.

With citric acid

Peculiarities . Great option for those who do not like the taste of vinegar or suffer from diseases for which vinegar is prohibited. Cucumbers may be included in children's menu. Despite repeated filling, vegetables practically do not lose their bright color.

Ingredients:

3 liters of water;
40-50 g salt;
60-75 g sugar;
teaspoon of citric acid;
spices.

Preparation

Fill the container with vegetables with boiling water and wait 15-20 minutes. Drain, boil again and refill for the same amount of time.
For the third time, add the ingredients according to the recipe to the water. Boil for five minutes.
Pour citric acid into a container. Fill the “greens” with brine, seal it, and insulate it.

Marinade for cucumbers with citric acid good because it combines harmoniously with many spices and seasonings. Black peppercorns and bay leaves, which can be added during the final boiling of the brine, can enhance its taste. A little clove would be helpful, but not much.

With vodka

Peculiarities . “Zelentsy” turns out dense and crispy. The presence of alcohol in the brine provides long-term storage. Cucumbers can last in the pantry or cellar for an average of three years. Alcohol blocks fermentation processes and kills mold fungi.

Ingredients:

1 liter of water;
40 g salt;
50-60 g sugar;
20-25 ml of vodka.

Preparation

“Zelentsy” are heated with boiling water. If they are overripe, then we do two or three approaches.
Add salt and sugar to the liquid drained from the vegetables. Boil for about five minutes until the “crystals” dissolve.
Pour vodka into the container. Fill it with brine. We seal it, insulate it.

Determining how much filling is needed is quite simple. Glass containers with vegetables should be filled with regular cold water up to the neck. The liquid should completely cover the food. Then it is poured into measuring containers. The alcohol content in the product is minimal and does not affect the taste in any way. Also, motorists need not be afraid that the concentration of alcohol in the blood will increase.

With mustard in its own juice

Peculiarities . These cucumbers cannot be called simple. Spicy and refined taste The filling provides a combination of mustard seeds with other herbs and spices. The number of components is calculated for 2 kg of the main ingredient.

Ingredients:

one onion;
40 g salt;
100 g sugar;
100 ml sunflower oil;
100 ml vinegar;
20-25 g mustard seeds;
five to six garlic cloves;
5 g ground black pepper.

Preparation

Finely chop the onion and crush the garlic.
Mix all the ingredients. Season the cucumbers cut into slices with the resulting mixture. Let it sit for an hour and a half.
Over time, the amount of marinade will increase as the vegetables release their juice.
The cucumbers are placed in jars and filled with brine. Sterilize for 20 minutes, seal and insulate.

The marinade, quite quick to prepare, is distinguished by the fact that it does not include water, which is usual in other recipes. Liquid is added only if there is not enough to fill all containers. A deficiency indicates that the fruits were poorly soaked and did not release enough juice.

With ketchup

Peculiarities . The recipe is suitable for making gherkins. If desired, the marinade can be made spicy or sweet by using the appropriate ketchup.

Ingredients:

2 liters of water;
40-50 g salt;
100 ml vinegar;
100 g sugar;
160 ml ketchup (“Chili” or “Tomato”).

Preparation

Mix water with salt, sugar, ketchup. Boil for five to ten minutes.
Remove the brine from the heat and pour vinegar into it.
Pour in the greens. Set to sterilize for 15-20 minutes.
We roll up the containers and insulate them.

You can make a marinade for cucumbers using either homemade or store-bought ketchup. When purchasing a product, you need to pay attention to its composition. Quality sauce should not contain “chemicals”, for example, flavor enhancers, dyes. It should also be taken into account that in finished product There will already be some salt and sugar content.

With carrot tops

Peculiarities . This unusual recipe marinade for cucumbers tends to “open up” not immediately. The fluffy tails of carrots release their aroma and taste within two to three months. If you open the jar earlier, you may be disappointed, as the “green stuff” will be bland.

Ingredients:

2 liters of water;
40-50 g salt;
100 g sugar;
120 ml vinegar (6%);
carrot tops.

Preparation

Place the greens from the carrots directly into containers at the bottom or between the cucumbers. Two or three tails are enough.
“Warm up” the vegetables with boiling water for 20-30 minutes.
Boil the cucumber-carrot infusion with salt and sugar for five minutes.
Remove from heat and pour vinegar into the brine.
Pour into containers, roll up, and insulate.

To prevent pieces from getting into the brine different ingredients When draining, it is better to use special plastic lids with holes. Protective gloves will help protect your hands from burns. If you need to prepare a marinade for cucumbers with 6 liters of water, then increase the number of components three times.

9 signs that you shouldn’t buy a jar

It’s good when you have the opportunity to stock up on tasty and juicy cucumbers for future use. But the shelves in the cellar became empty, and I really wanted pickles. I have to run to the store. The following nine signs will tell you that the selected product is of poor quality and even dangerous.

Cloudy brine. Indicates that the cooking technology has been violated.
Deformed fruits. Wrinkled and stained indicate the dishonesty of the manufacturer, who decided to skimp on the contents.
Too bright color. Indicates the presence of “chemicals”. At heat treatment The “greens” fade a little.
Marking. ABOUT poor quality The product is told by its expiration date, which is indicated not on the lid, but on a sticker or decal.
Date of manufacture. If these are the winter months, it means that greenhouse vegetables were used in the preparation. They may contain a large number of nitrates
Bloated lid. This indicates that fermentation processes are already in full swing in the container and the product is spoiled.
Suspicious composition. Presence of preservatives, dyes and other chemical additives not good for the body.
Popping sound when opening. If there is no characteristic pop when opening the lid, the container was not sealed tightly.
Unpleasant smell. An unpleasant and sharp “amber” from the jar indicates damage to the product.

Housewives must regularly reinforce their skills with a theoretical and practical basis. Marinade for cucumbers for the winter is the most important component of preparations and provides ample opportunities for experimentation. Trying different variants recipes, you can find one that will become a family treasure in the future and will be passed on from generation to generation.

Pickled cucumbers according to this recipe are preserved without adding vinegar or other acids. They turn out crispy and very tasty, they are perfectly stored all winter, and even more than one, in an apartment at room temperature!

Our pickles in jars are in no way inferior to real ones in barrels, and there is no need to be afraid that they will sour.

Salted cucumbers

Compound:

for two 3-liter jars of pickles

4 kg small cucumbers(or 3 kg medium)
5 liters of brine: per 1 liter of water - 1.5 tbsp. heaped spoons of coarse non-iodized salt
greens (not all of them):
– horseradish leaves 3-5 pcs.
– black currant leaves 20-30 pcs.
– cherry leaves 10-15 pcs.
- leaves walnut or oak 5-10 pcs
– dill sprigs with seeds 4-5 pcs.
3-5 pods of hot pepper
horseradish root (optional)

Video recipe for pickling cucumbers for the winter:

Pickled cucumbers - recipe:

We prepare the products. Wash all the spices and cucumbers well.
Advice: To ensure crispy pickles, use only varieties suitable for pickling - those with dark pimples. And also add horseradish leaves or root, or walnut or oak leaves. I took horseradish, walnut, currant and cherry leaves. Cut large leaves into several pieces with scissors. Only old dill with seeds will do.

Products for pickling
Before pickling cucumbers, fill them with cold drinking water, so that it covers, and leave for several hours or at most overnight. This is necessary so that the cucumbers are not empty after pickling and that they do not take the brine from the jars; it also contributes to crispiness. But if the cucumbers are just from the garden, there is no need to soak them.
Soaking cucumbers
After this, drain the water from the cucumbers and wash them.
Cut the hot pepper and peeled horseradish root into pieces.
Cutting peppers and horseradish
Place some of the leaves and a few pieces of pepper and horseradish, if using, on the bottom of a large saucepan or other container. Then a layer of cucumbers (no need to trim the ends). Then spices again. In this way we transfer all the cucumbers, making the last layer of leaves.
Toss cucumbers with spices
In the cold drinking water stir salt.
Pickling brine
Pour the resulting brine over the cucumbers to cover. It took me about 5 liters of brine.
Fill cucumbers with brine
Place a flat plate on top and place 3 liter jar with water as a load so that the cucumbers do not float.
Leave for salting
Leave for pickling for 2-5 days depending on the temperature in the house. If it’s hot, then 2-3 days will be enough, and if it’s cool, up to 5 days. A white film will appear on the surface of the brine - do not be alarmed, this is not mold, but lactic acid bacteria. The readiness of the cucumbers can be checked by taste (they will be tasty), and they will also change color.
Pickling cucumbers for the winter
Now we drain the brine from the cucumbers into another container, we will need it later.
Pickled cucumber brine
We throw away the greens and spices, and wash the cucumbers themselves in water.

We wash the cucumbers
We put them in well-washed jars.
Pickled cucumbers in jars
Bring the brine to a boil.
Boil the brine
Pour the brine into the jars to the very top and cover with lids (the lids can be washed well, but I always boil them for a few minutes just in case). Leave for 10 minutes.
Fill with boiling brine and let stand for 10 minutes
Then pour the brine back into the pan and bring to a boil again (the principle of closing pickles for the winter is the same as for or). At this time, cover the jars with lids.
Fill the cucumbers with boiling brine again, so that a little of the filling overflows (we place the jars on plates).
We roll it up with a machine.
Covering pickles for the winter
Turn the jars upside down and wrap them in a warm blanket until they cool completely.
Turn over and wrap the jars
We put the cooled jars of pickles in the pantry or cellar for storage until winter :). At first, the brine in them will be cloudy, but after a while it will clear, and a sediment will form at the bottom.

Pickled cucumbers without vinegar

The recipe for pickling cucumbers is not at all complicated and I think you will definitely succeed - and in winter you will enjoy delicious and healthy cucumbers, and also add them to various dishes, such as or !

In order not to get into trouble during the next season of preparing pickles, we offer you ten best recipes and tricks:

1. "Crispy" recipe

Brine:

for 1 liter of cold water (boiled or filtered) - a little more than 1.5 tablespoons of salt

For a 3 liter jar:

1-2 cloves of garlic (cut into slices on the bottom), then cucumbers,

on top of the cucumbers - greens: several dill inflorescences, currant leaves, cherry leaves with twigs, horseradish leaf

Blank:

Wash the cucumbers and pre-soak them in cold water for 4 hours (we do not cut off the “butts” of the cucumbers).

Then place the cucumbers in clean jars with spices, fill with brine, close the jars with plastic lids and place in a cool place (room temperature should be about 20°C).

After a few days, when the fermentation process begins (the plastic lids on the jars swell), open the lids slightly to let the air out - then the cucumbers will be crispy. After a day, close the lids again and the pickles can be placed in the refrigerator.

Such pickles should be stored in a cool place (for example, in a cellar or refrigerator). This way they are perfectly preserved all winter and remain crispy (and quite spicy - due to the garlic), advises kuroed.com.

2. Mom's recipe

Spices are placed at the bottom of the jar - dry dill, maybe dill, horseradish leaves, garlic, black peppercorns, bay leaves.

Then the cucumbers are laid and filled with marinade.

The marinade is prepared in a separate pan: for 1 liter of water, 2-3 tablespoons of salt, 2-3 tablespoons of sugar. Boil the whole mixture well and add 1 tablespoon of vinegar essence.

3. Spicy cucumbers

Ingredients:

1 kg of cucumbers, 30 g of dill, 10 leaves of celery or parsley, black currants, 1 black pea and 1 pod of red hot pepper.

For the brine:

1 liter of water, 3 tbsp. spoons of salt.

Recipe:

Cucumbers are often pickled enamel dishes And glass jars. Seasonings are placed on the bottom, in the middle and on top. Select small cucumbers.

The brine is poured in some excess. A wooden circle (not plywood) or a porcelain plate and pressure are also placed on top.

The dishes with cucumbers are covered with a clean cloth and kept at room temperature for several days.

Then they are transferred to a cold and dark room.

After 10-15 days, add brine to the brim and cover with lids.

4. An old recipe

Take 10 kg or more cucumbers, wash them in cold water, put them in a bowl and, in proportion to their quantity, dissolve salt in hot water(approximately 50 g of salt per 1 liter of water). Pour this brine over the cucumbers, sprinkle them with dill, blackcurrant leaves, and add 2-4 cloves of garlic.

When the brine has cooled, take the dishes with cucumbers to the cellar and place them on ice. Place a wooden circle on top of the cucumbers and press it with a clean stone. After 3-4 hours, the cucumbers are ready, writes myjane.ru.

Different ratios of cucumbers, spices and salt give pickled cucumbers different taste qualities. Cucumbers pickled according to these two, also ancient, recipes turn out to be very tasty.

Method No. 1

For 10 kg of prepared cucumbers, take 600-700 g of salt and 500-600 g of spices (spices include 40-50% dill, 5% garlic, and the rest - tarragon, horseradish leaves and root, celery, parsley, basil, leaves cherry, black currant, oak, etc.).

For a spicy taste, it’s good to add dried red hot pepper or 10-15 g of fresh one.

Method number 2

Prepared cucumbers are placed in 3-liter jars, filled with brine at the rate of 50-60 g of salt per 1 liter of water, covered with lids and kept for 3-4 days at room temperature until lactic acid fermentation begins. Then the brine is drained from the jars and boiled.

The cucumbers are washed, washed greens are added: for a 3-liter jar - up to 40 g of dill, 6-8 cloves of garlic, etc. and poured with hot brine. The jars are pasteurized at a temperature of 90 degrees for 12-15 minutes, removed from the water, and immediately sealed.

5. Aspirin cucumbers

Instead of vinegar - aspirin. On three liter jar six aspirin tablets.

Dill, horseradish, currant leaves, cherry leaves, black pepper (peas) are not placed in jars, but filled with salt water (2 tablespoons of salt per liter of water) in a saucepan and brought to a boil. And this hot brine is poured over the cucumbers twice.

Dill cuttings and leaves remain in the pan.

Before rolling up the jar, add vegetable oil. The brine never becomes cloudy, the jars never explode, and can be stored at home. The cucumbers look like they were picked yesterday from the garden, as if they were fresh, advises woman.ru.

6. Sweet and sour cucumbers

Fresh spicy herbs are placed in the jar: horseradish leaves, dill, tarragon, parsley, celery, etc. Large greens are cut into 2-3 parts. Cleans small heads onions and garlic.

Place 2 tbsp in a liter jar. spoons 9% table vinegar, onion, 1-2 cloves of garlic, 2-3 black peppercorns, cloves, bay leaf, 15-20 g of fresh herbs and ½ teaspoon of mustard. Place cucumbers and pour hot sauce over them.

To fill 1 liter of water, 50 g of salt and 25 g of sugar are required. Sterilize liter jars in boiling water for 10 minutes, 3 liter jars for 15 minutes.

7. Canning with currant juice

Select small cucumbers of the same size. Rinse well and cut off the ends.

At the bottom of each jar put 2-3 black peppercorns, cloves, 1-2 cloves of garlic, a sprig of dill and mint.

Place the cucumbers vertically in the jar. Pour in a filling prepared from 1 liter of water, 250 g of ripe currant juice, 50 g of salt and 20 g of sugar.

Bring to a boil and pour into jars. Immediately close the lids and sterilize for 8 minutes.

8. Cucumbers with mustard seeds

For 1 jar - small cucumbers, 1 onion, 1 small carrot, pickling seasonings, mustard seeds.

For 2 liters of water - 1 tbsp. vinegar, 2 tbsp. l. salt, 8 tbsp. l. Sahara.

Wash the jars well, sterilize (in the oven), and boil the lids.

Wash the cucumbers, do not cut off the butts and nose, place in a colander to drain the water.

Peel the onion, wash it, cut it into rings, and place it on the bottom of the jars. Place carrots (slices), pepper, cloves, bay leaf and 1 tsp. mustard (peas).

Fill the jars with cucumbers, pour in regular boiling water, cover with lids and let stand until the water is warm.

Pour the water into the pan, boil again, add salt, sugar, vinegar. Be sure to remove the foam. Pour boiling brine over the cucumbers and quickly roll up.

Turn the jars upside down and wrap until cool.

9. Vigorous cucumbers

Pack cucumbers, herbs (black currant leaves, horseradish, cherries, dill stems and baskets), bay leaves, and garlic tightly into sterilized jars.

Pour in cold brine (1 tablespoon of salt per 1 liter of water). Leave the jars for 3-5 days without refrigeration, cover with gauze.

Remove the formed white coating, pour the brine through a sieve into a saucepan and boil for 20 minutes (it is advisable to measure how much brine is obtained). Without removing the cucumbers from the jar, rinse them under running cold water 3 times.

Add 0.5 liters of water to the brine per 3 liters + add 1 tbsp. salt. Pour over cucumbers. Roll up. Turn over, leave until next day, housewives advise on pregnancy.org.ua.

10. Pickled spicy cucumbers

While the jars are being prepared, you can cook the marinade.

1 liter of water
2 tbsp. salt without a slide
1 tbsp sugar, also without a slide

Bring all this to a boil and remove.

So let's get it hot jar. At the bottom we put prepared greens (leaves of black currant, horseradish, cherries, dill stems and baskets), bay leaf. Place the cucumbers tightly next to each other (very tightly!), top with black peppercorns, 1-2 allspice peas, again greens and red hot peppers(here attention: if the pepper is whole, then you can put it all, if there are cuts or cracks, then put a thin strip, otherwise later the cucumbers will simply be impossible to swallow due to the spiciness).

Add vinegar 9%:

1 liter jar-2 tbsp.

2 liter jar - 3 tbsp.

3 liter jar - 5 tbsp.

Pour the marinade in a thin stream

Place a tray (or cloth) on the bottom of the pan and pour warm water, so that more than half of the jar is immersed in water. Place lids on top of the jars. Cook a 2 liter jar for about 20 minutes. You can check readiness like this: the lids have become hot, the cucumbers have changed color from light green.

We take out the jars and place them on a wooden board. Add garlic, black peppercorns and a couple of peas allspice. Top up the marinade to the brim. Let's roll up. Place the jars upside down, wrap them and leave them for a day.

Little culinary tricks

Cucumbers for pickling should be medium-sized, fresh, with black spines. Cucumbers with white spines are not suitable for canning - these are dessert, perishable varieties. Jars with such cucumbers tend to “explode”. Limp, “corky” cucumbers are also not suitable. They've been there too long. It is better to salt them for food, without rolling them into jars.

Soak the cucumbers in water for 2-6 hours. This procedure will “make” the cucumbers crunch.

To avoid an “explosive” situation, add a few mustard seeds to the jar. Sometimes 1 spoon of alcohol or aspirin is used.

Also, for crispy cucumbers, they add lizard, and sometimes oak bark.

The cucumbers will not become moldy, and their taste will even improve if you add chopped horseradish on top.

Spicy and spicy taste so-called garlic pickles have the same properties - when they are salted, twice the amount of garlic and horseradish is used.