Recipe for salting cucumbers for the winter in a cold way. Pickling cucumbers in a cold way

Interesting to know: such cucumbers can be harvested and eaten even by those people who are forbidden to use pickles due to the high content of salt and vinegar. Do not abuse those who have problems with the gastrointestinal tract and kidneys.

Cucumbers under a kapron lid in a cold way

Cold-cooked cucumbers are almost similar to hot-cooked cucumbers, but have their own characteristics. The main difference is that cucumbers are poured with cold water. And the time of their salting is longer, about 20-30 days. But they are stored not for one winter, but for 2 whole years, the main thing is to keep jars of cucumbers in the cellar.

In order to pickle in a cold way, we use a slightly different method.

The energy value

calorie content - 14.5 kcal;
proteins - 1 g;
fats - 0.1 g;
carbohydrates - 0.7 g.

Products are designed for a 1-liter jar.

Ingredients

cucumbers - 0.5 kg;
currant leaves - 1 pc.;
cherry leaves -1 pc.;
horseradish leaves - 1 pc.;
allspice - 3 peas;
dill - 1 umbrella;
garlic - 2 cloves;
water - 0.5 l;
salt - 1 tbsp. (without slide);
vodka - 1 tsp

Preparation time- 3 hours

Time for preparing- 20 minutes

Servings - 5

Advice: in order for pickled cucumbers to be crispy, it is necessary to pick them from the garden before cooking and be sure to keep them in cold water.

Step by step cooking

We wash the cucumbers, immerse them in a basin filled with cold water, leave for 3 hours. In the meantime, we wash and clean the leaves, garlic, dill. Be sure to sterilize jars.
At the bottom of the jar we lay out cherry leaves, currants, dill umbrella and garlic, cucumbers on top. Add horseradish leaf, pepper and lay out the remaining fruits.
Add salt to the water, stir until completely dissolved. Russell is ready.
Pour brine into the jar, and pour vodka on top. We close the preservation with a lid and put it in a cold place.
For 5 days, we make sure that the cucumbers are covered to the top with brine, and mold does not appear on them. If the amount of brine decreases, make a new one and add it to the jar. Cucumbers have to ferment and the brine may become cloudy, this is a natural process, over time it will return to its original color. A month later, cucumbers are ready for use.

In order for the cucumbers to turn out delicious, follow all the cooking instructions. You can increase the amount of pepper and dill, it's up to your taste. The main thing is not to add a lot of garlic, if you abuse it, then the cucumbers will be soft.

Choose the recipe that you like and enjoy the new workpiece.

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Pickled cucumbers are a classic of Slavic cuisine, its “visiting card”. Previously, in the villages, housewives considered it their duty to prepare pimply fruits for the winter. They were salted in barrels to last until the next harvest. Crispy, juicy, fragrant - the very memory of rustic pickles awakens the appetite. The old recipe for barrel cucumbers is easy to repeat, and if there is no barrel, then you can make pickles with a “barrel” taste in a bucket or in jars.

Very easy to cook

Barrel cucumbers in ancient times were considered a cure for all ailments. The product is really useful, especially for digestion. In well-fermented vegetables, lactic acid is formed, which enriches the intestinal microflora with beneficial bacteria. Unlike pickled ones, cucumbers in a barrel are cooked without vinegar, poured with cold brine, which allows you to save most of the vitamins. Thanks to a special cooking technology, the taste of barrel cucumbers is strikingly different from pickled ones. The combination of light sourness and sharpness, the aroma of spices, a dense crispy structure cannot be confused with preparations salted in another way.

Pickled cucumbers can whet your appetite. If during the feast you are carried away by crispy pickles, control the amount of food on the plate, otherwise you will eat much more than usual. With hypertension, atherosclerosis, intestinal diseases, the product should be discarded.

Using the same salting recipe, the result can be different. For some housewives, barrel cucumbers are crunchy, retain a dense structure, and awaken appetite. Pickles of others do not cause delight when tasting. Why is it so? It's all about the secrets, without knowing which, it is impossible to cook delicious preparations.

Choice of cucumbers. For pickling, you need to take medium-sized young cucumbers. Strong specimens with thick skin are suitable. Ideally, vegetables should be only from the garden: such pickles will turn out tastier. For salting, varieties with black pimples are suitable. Cucumbers are sorted before pickling. The same size of fruits is a guarantee that they will be salted evenly.
Soak. Before salting, vegetables should be soaked in cold water for three to six hours. This is necessary in order to ultimately get crispy fruits. The colder the water, the stronger the crunch. Therefore, it is recommended to keep the soaking water in the refrigerator, and add ice cubes to the container. If you are using purchased vegetables, then soaking is a necessary measure. Lying in water, vegetables will get rid of nitrates. As a bonus, bitterness will disappear, if any.
Spices. When preparing pickles, the rule applies: the more spices, the tastier. "Game" with natural spices allows you to get blanks with new flavor notes every time. You can use garlic, dill, celery, savory, tarragon - thanks to them, homemade preparations become fragrant. Don't forget blackcurrant and cherry leaves. They are responsible for the crunch and preservation of the fruit. Another obligatory seasoning is horseradish. Add both leaves and roots. Horseradish makes the brine more transparent, protects cucumbers from mold.
Salt. You need to take only coarse rock salt. "Extra" is not suitable. You can not use sea and iodized. Both of them provoke fermentation processes: cucumbers will quickly deteriorate.

For purchased cucumbers, it is advisable to cut off the tips before pickling. He believes that nitrates accumulate in the tail section. When harvesting from your garden, this step can be skipped.

Salt "the old fashioned way": a recipe for barrel cucumbers

Salting cucumbers in a barrel is not difficult, but you need to know certain subtleties. So that pickles do not disappoint with their taste, it is important to choose the right container. Oak barrels are ideal. Such wood contains special preservative substances that prevent the appearance of mold and microorganisms. You can also use lime barrels, but they don’t cook in aspen and pine barrels: it is believed that such wood can give cucumbers an extraneous flavor.

You can take any capacity tubs. In the old days, barrels were used, where up to 100 kg of cucumbers were placed. Many housewives inherited barrels, so salting in such volumes is still carried out today. However, if possible, it is better to use containers of small capacity (10-20 kg). The hostesses noticed that the quality of salting with a minimum laying is higher. To make cucumbers tasty, you need to know the rules for preparing brine, the features of the bookmark, and in order to be stored for a long time, the nuances of preparing the barrel.

400 years ago, Moscow merchants held an annual pickle festival in the capital. They solemnly rolled barrels of pickles to the markets and treated everyone. And there were many. For a long time after the holiday, the merchants argued over who had the tastier cucumbers this year.

Tank preparation

The preparation of the tub is an important step. It depends on this whether the pickles will have a foreign smell, how long they will be stored. When preparing, it is important to consider whether the container has been used before. It is important to remove tannins from the walls of new barrels. In the case of old tubs, the hostess may face the problem of smell from products previously stored here. Both problems can be solved if you know the rules of "barrel" training.

We soak. If the barrel has not been used before, it must be soaked for two to three weeks. The procedure will help remove substances that can spoil the quality and taste of pickles. In the process of soaking, it is important to change the water, otherwise a musty smell will appear. Fluid changes are carried out every two days. The color of the water will indicate that the soaking can be stopped: at first it will be stained from tannins, and when they are gone, the staining will stop. Old barrels are soaked differently: dissolve 0.5 kg of bleach in a bucket of water, pour the solution into a tub, leave for an hour. It will be unpleasant to smell like sweat from the tub, but the subsequent stages of preparation will get rid of this aroma.
My. The barrel must be thoroughly washed with soda. Particular attention should be paid to washing if salting was carried out early in the tub. You can clean the walls of the container qualitatively with the help of wire brushes.
We steam. A clean barrel must be steamed. Juniper, mint, wormwood and meadow hay are laid out at the bottom of the tub. Three - four buckets of boiling water are poured here. The barrel is closed, left until the water has completely cooled. Previously, in the villages, the cobblestone heated in the oven was also lowered into boiling water so that the water would not cool longer. Herbs under the influence of boiling water release esters, which have a disinfecting effect, remove all extraneous odors. If the barrel was treated with lime, then the procedure with boiling water must be repeated several times. Steaming allows you to save pickles for the whole winter. Without this simple manipulation, cucumbers can turn sour.

Some housewives additionally disinfect the barrel with sulfur. A small piece of the substance is placed in a tin can, lit. Smoking sulfur is placed at the bottom of the barrel, the tub is covered with a lid. After fumigation, the container is ventilated and washed.

The right brine

Brine for barrel cucumbers is prepared from water and salt in a separate container. It is poured into barrels after filtering through gauze. Cucumbers should be completely covered with liquid.

Properly prepared brine is the key to delicious barrel cucumbers. Every hostess knows about it. In order for pickles to delight households, learn how to correctly calculate the amount of salt for brine. The volume is always indicated in recipes, but often housewives lose sight of one important nuance: the amount of salt is calculated depending on the size of the fruit. The table will help to make the correct calculations.

Table - The amount of salt by the size of cucumbers

For the preparation of brine, hard water is ideal - spring, from a well. It is slightly warmed up so that the salt dissolves better, but the finished brine is poured cold.

The method itself

Peculiarities. The old recipe for barrel cucumbers can be easily repeated even by inexperienced housewives. Following a proven recipe, you can make real village pickles, like grandma's. Before salting, it is recommended to rub the walls of the barrel with garlic: this is protection against mold and foreign odors. There is a secret to bookmarking: the cucumbers are laid vertically, their “spouts” should look down at the bottom of the tub - the housewives claim that this way the pickles are tastier.

Need:

medium cucumbers - 100 kg;
water - 10 l;
coarse salt - 700 g;
horseradish roots and leaves - 500 g each;
dill (umbrellas, dried stems) - 3 kg;
garlic - 300 g;
celery leaves - 1 kg;
currant and cherry leaves - 1 kg each;
hot pepper - 100 g.

How to do

Soak cucumbers in cold water.
Prepare spicy greens and leaves: wash, scald with boiling water, leave to drain.
Peel the washed horseradish roots and garlic. Cut large.
Cut the hot pepper in half.
Put on the bottom of the barrel a third of the leaves of currants, cherries, horseradish, celery. Add garlic, dill and hot pepper halves (measure a third of each ingredient).
Arrange half of the cucumbers in tight rows. Repeat the spice layer.
Continue adding vegetables to the top of the tub. Put spices on top.
Dissolve the salt in water at room temperature. Strain the brine through cheesecloth.
Fill the barrel cucumbers with brine.
Cover the barrel with a lid, set oppression. Leave the tub to stand at room temperature for two days: this will start the fermentation process.
Check your pickles. Remove the formed foam. If there is too little brine, make more and top up.
Take the barrel to the basement or cellar. Pickles can be tasted in two weeks if you like lightly salted cucumbers. To feel the real rustic taste, you need to withstand two months.

The ideal temperature for storing barrel cucumbers is 0-3°C. Exceeding the temperature regime is fraught with wasted efforts: cucumbers become soft in the heat, a putrid smell may appear.

Kvasim in a bucket

To cook cucumbers at home like from a barrel, it is not necessary to have a tub on the farm. Repeat the recipe for barrel cucumbers in a bucket for the winter: the taste of vegetables is no different from the village ones. This method is often used by residents of city apartments: a bucket takes up less space than a barrel. Use containers made of food-grade plastic, enameled (without chips) of any capacity. After pickling, cucumbers can be rolled into jars and stored in the pantry.

In order for the cucumbers to retain their bright color, they are scalded with boiling water before pickling. Immediately after this, the fruits are doused with cold water: this way the color will be brighter and the crunch will not be lost. Scalding, moreover, accelerates the start of fermentation.

Proven way...

Peculiarities. It is important to thoroughly wash the bucket to get rid of foreign odors and microorganisms. You can try vegetables prepared according to this recipe in a week. But if you wait two, you get crunchy and spicy pickles that are hard to distinguish from real barrel pickles.

Need:

small cucumbers - a bucket;
water - according to the volume of the bucket;
rock salt - 60 g per liter of water;
garlic - one head;
dill umbrellas - six pieces;
laurel - four leaves;
horseradish leaves - two pieces;
cherry and currant leaves - ten pieces each;
carnation - seven buds;
mustard seeds - a teaspoon;
black pepper - ten peas.

How to do

Place half of the leaves and spices in the bottom of the bucket.
Peel the garlic, cut each clove in half. Send half to the spices.
Place clean cucumbers soaked in cold water tightly in a bucket.
Lay the remaining leaves and spices on top.
Prepare a brine of water and salt. Pour over the cucumbers.
Cover the vegetables with a plate. Place a press on top: a three-liter jar filled with water can play its role.
Put the bucket of cucumbers in a dark, cool place.

If you add oak leaves, the cucumbers will definitely turn out crispy and strong. And all thanks to the special substances (tannins) that are contained in the foliage of this tree. But it is important not to overdo it with this ingredient, otherwise the cucumbers will be bitter.

… and continuation with rolling

Peculiarities. The previous recipe for cucumbers in a bucket has a continuation - the preservation of fermented fruits. Until the next harvest, only cucumbers in a barrel can stand, and then on condition that the workpiece is taken out to the cellar or basement. Cucumbers fermented in a bucket are closed in jars to enjoy their taste all winter. Rolls are made on the fourth or seventh day of fermentation.

Need:

pickled cucumbers;
banks.

How to do

Remove the cucumbers prepared according to the previous recipe from the bucket. Garlic and herbs have already served their purpose: throw them away.
Wash cucumbers under running water.
Strain the brine in which the sourdough took place. Drain it into a saucepan and boil it. A lot of foam will form in the process - you need to remove it.
Place pickled cucumbers in sterile jars. Fill each container with hot brine, cover with an iron lid, but do not twist. Leave blanks for ten minutes.
After waiting for time, drain the brine into the pan. Boil again, and then repeat the filling again. Roll up.
Store on shelves in your pantry.

If you do not plan to stock up for the winter, then you can pickle cucumbers in a saucepan, and not in a bucket. The principle of salting is the same, just containers of different volumes. Pickled cucumbers can be stored without a refrigerator, right in the pan, but the product must be protected from heat and sunlight. Although fragrant cucumbers disperse so quickly that there is no need to worry about their safety.

We prepare in banks without "troubles"

The hostesses, recalling with nostalgia the taste of village pickles, but not having a tub at hand to repeat the traditional recipe, figured out how to pickle cucumbers without unnecessary "troubles" - in a glass container. It turns out pickled cucumbers in jars as barrel ones - crispy, fragrant. Pickles "in glass" are prepared with the same set of seasonings as an appetizer in a tub. Spices are responsible for the taste, dense structure, aroma. After pickling, barrel cucumbers in jars for the winter can be preserved or closed with a plastic lid to always have access to a delicious snack.

Sterilize a glass container, even if you do not plan to preserve the workpiece in the future. Lids must also be clean: iron - sterilize, nylon - scald. This is the prevention of souring.

"Cold" classic

Peculiarities. Barrel cucumbers with cold pickle in a jar are a classic. Pickles are obtained exactly like country ones. The cold method allows you to ferment raw materials. If you pour in hot water - there will be pickled cucumbers. The ingredients in the recipe are indicated for one three-liter jar, but it is better to cook more - cucumbers “scatter” at lightning speed at feasts.

Need:

small cucumbers - 1.5 kg;
water - 2 l;
salt - 120 g;
dill (umbrellas with seeds) - a bunch;
currant and cherry leaves - four each;
horseradish - one large leaf;
black peppercorns - ten peas;
garlic - to taste.

How to do

Wash cucumbers, herbs, leaves. Soak vegetables in ice water.
Put half of the leaves and spices in the bottom of the jar.
Place the cucumbers in a bowl. The bookmark must be tight.
Put the remaining herbs and garlic on top.
Mix water and salt in a separate container. It is important that the salt dissolves well.
Strain the brine through cheesecloth. Pour over the vegetables.
Close the jar with a capron lid.

To keep cucumbers in jars all winter, roll them up. Wait for the cold-cooked cucumbers to ferment (two to three days), drain the brine, boil it. Rinse the cucumbers with cold water directly in the jars, then fill with hot brine, roll up. It is better that the seamings cool upside down.

Spicy experiments

Peculiarities. The original recipe with vodka will appeal to those who love savory tastes. Garlic and horseradish leaves are added by eye, but it is important to know one nuance: horseradish “eats” garlic. If you want the cucumbers to turn out with a "point", do not spare the garlic or put a minimum of horseradish.

Need:

small cucumbers - 2 kg;
table salt - 70 g;
clean water - 1.5 l;
dill - three umbrellas;
allspice - five peas;
garlic - to taste;
leaves of horseradish, oak, cherry - by eye;
vodka - three tablespoons (per three-liter jar).

How to do

Put on the bottom of a clean jar of spices.
Make a vertical bookmark of previously sorted and soaked cucumbers.
Dissolve salt in water. Pour over the cucumbers.
Cover the container with a plastic lid. Leave it warm to start the fermentation process.
After three days, drain the brine, boil.
Rinse pickled vegetables under running water. Fold back.
Pour hot brine over cucumbers. Add vodka. Roll up. Alcohol will prevent the "explosion" of the can.

To prevent the rolled up jars of pickled cucumbers from exploding, add a little mustard seed to each - literally a pinch. As an alternative - mustard powder. It is better not to pour it into the brine, but to lower it for a couple of minutes in a gauze "bag". So the powder will not settle on the cucumbers.

Pickling cucumbers in a barrel, bucket or jar is a rather lengthy process. To take a sample, you have to wait weeks, or even months. If you can’t wait to savor the pickles, salting can be accelerated. Cucumbers will ferment faster if you cut off the “tails”. You can prick the fruits with a fork - fermentation will begin in a day, and the first sample can be taken after three days. Eat barrel cucumbers as an independent snack, add to Olivier and vinaigrette, cook pickle and hodgepodge with them - there are a lot of options for using the product.

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

So, everything is known in comparison, and pickles in a cold way are my favorite. The only drawback of these cucumbers is that they need to be stored in a cold basement, or refrigerator, so it is not very suitable for city apartments.

The most delicious vinaigrette is obtained from pickles, they can be eaten simply as an appetizer with.

Despite the fact that we live in an apartment, I make 2-3 jars of such cucumbers and store them in the refrigerator. This summer, my daughter and I were visiting my grandmother and pickled cucumbers all together. The recipe for pickles 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 more than a dozen years. The recipe is proven, the cucumbers are crispy and not very salty, they can be stored in the cellar for up to 2 years.

For pickling cucumber, you will need any jars and nylon (plastic) lids. I do not recommend taking metal screw caps, because they rust (both inside and outside ...)

So, for pickling cucumbers, we need the following:

cucumbers
Clean and dry jars 1 liter, 2 liter or 3 liter
Nylon covers
horseradish leaves
dill umbrellas
Black peppercorns
Peeled garlic
chilli pepper
Dry mustard
Oak leaf (to crunch cucumbers)

For brine:

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

Cooking:

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

Soak cucumbers in cold water for 3-5 hours (and preferably 5-8 hours, especially if they are purchased cucumbers). This must be done so that the cucumbers get the missing water, otherwise they will get it from the brine and it may not remain in the jar at all. Rinse cucumbers under running water. The ends of the cucumbers can be left uncut.

Wash jars and lids. (I don’t sterilize or dry them in this recipe. But, if you pour boiling water over jars and lids, then this will only be a plus).

Lay cucumbers, shifting evenly with herbs.

Do not forget about garlic, chilli pepper and dry mustard. For a 3-liter jar, you need about 5-6 cloves of garlic, 1 chilli and 1 teaspoon of dry mustard.

Dissolve in a separate container 2 heaping tablespoons of coarse salt in 1 liter of water (about 1.5 liters and 3 tablespoons of salt per 3-liter jar).

Mix well and let stand. Usually a precipitate is obtained from coarse salt. I don't put it in a jar. Fill the jars to the very top. Cover with regular plastic lids and refrigerate.

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

Sometimes you have to add the brine (until the foam is completely squeezed out of the jar and the edge of the neck, that is, along the very edge of the jar, the brine is based on 1 liter of water - 2 tablespoons of salt).

Cucumbers will ferment. This is fine. They may become cloudy and foamy, but then the brine will brighten over time and the foam will go away.

A historical fact is known that the natives of the Pacific Islands, in order to preserve cucumbers for a long time in case of crop failure, buried their land, wrapping banana leaves. Our ancestors preferred their own, simpler way - they began to pickle cucumbers and did it in a cold way, that is, in cold water.

If you are not in the know, then I will explain a little how a cold ambassador differs from a hot one. difference in brine temperature. When hot, the brine is poured into jars that have just boiled, without cooling. When pickling cucumbers in the first way, preservation is poured only with cold water. This is the simplest, and one might even say lazy option for harvesting for the winter.

Cucumbers in a cold way for the winter in jars

Recipes for cold pickled cucumbers are not much different from each other and are very simple to perform, but there are a few nuances that you should be aware of so that your preparation does not disappoint you when tasting.

Be sure to soak the cucumbers on the eve of salting for at least a couple of hours, just during this time they will absorb water and this will make them dense, and even crispy.
Try to take greens of the same size in order to salt them evenly.
Do not forget that for salting you need to take a cucumber of a variety intended for pickling, they are with black spikes. Fruits with light ones are salad, they can also be taken, but in this case, be sure to cut off the butts.
Place Zelentsy in jars vertically - this way more will come in, but do not tamp them too hard, densely knocked down ones will not crunch deliciously.
What to salt? Yes, all the same. Our ancestors did it traditionally in barrels or tubs, now we do it in 3-liter jars or enamel pots, it practically does not affect the taste.
Which lid to close, also does not really matter. But jars under a nylon lid require indispensable storage in the cold, rolled up under an iron lid can be left in an apartment. But a lot depends on the recipe.
It is not at all necessary to sterilize jars, just wash them in good faith.
Take ordinary, large salt - iodized or very small is not good, because of them the vegetables will be soft.
To give the workpiece a special taste, you can put onions, carrots, sweet peppers, squash in the winter workpiece. You can diversify the marinade with the help of not only the spices familiar to everyone, such as garlic, dill or pepper. Hot pepper, basil, cherry leaves would be appropriate. Many people like to put oak leaf and horseradish leaves.

Attention! Currant leaves in jars with cold pickling of cucumbers do not need to be put. They encourage mold growth.

If the brine becomes cloudy during the salting process, do not be alarmed - this is a natural process. Time will pass, and it will become light again, and the foam will disappear.

A simple pickled cucumber recipe

The simplest and least hassle-free recipe in jars. By the way, this is also a quick way to cold pickle cucumbers - you will not find faster. After 3 days, you can already try what you got.

Take on a 3-liter jar:

Cucumbers.
Garlic cloves - 3 - 4 pcs.
Leaves of cherries, horseradish, dill - without sparing, with a generous hand.
Peppercorns - 6 - 8 pcs.
Salt - 3 large spoons with a slide.
Add some hot red pepper if desired.

How to salt:

Put all the spices on the bottom of the jar, then distribute some of the chopped garlic between the cucumbers.
Put the cucumbers soaked for several hours tightly in a jar (but do not tamp, as I advised above).
Make a brine: dissolve salt in water and pour it into a container. Close with a nylon lid and send to the cold for long-term storage. For quick use, you can not clean it, but the workpiece will be ready after three days.

Cold salted cucumbers in jars for the winter

A friend taught me this salting, and since then I consider it the most successful, the cucumbers will be strong and crispy. This is a classic and very simple recipe.

Cucumbers.
Leaves of horseradish and cherries, dill.
Garlic cloves - 4 pcs. for a three liter jar.
Peppercorns.
Salt - 3 large spoons per jar.

How to salt:

Lay greens at the bottom, then place cucumbers in a jar, alternating with chopped garlic. And pour the salt directly into the jar.
Pour in the water. If you trust your tap water, then it will do, we have good water, so I don’t bother and pour from there.
Leave the workpiece at room temperature for three days.
After this time, drain all the water, put a spoonful of salt in a jar and fill it with water again.
Close with a nylon lid and move to the cold. This will stop the fermentation, and the salting will keep well until the end of winter.

Cold pickling of cucumbers with mustard

I consider this recipe a classic, of course, there is more trouble with it, but here your cucumbers will turn out to be strong and crunchy with a guarantee. It is a pleasure to take such a cucumber in your hand and crunch on the whole apartment. Mustard will prevent the formation of mold, as it is a good natural disinfectant. By the way, you take powder or grains - it doesn't make much difference.

Take on a jar of 3 liters:

Cucumbers.
Garlic cloves - 5 pcs.
Chili pepper - one small size.
Cherry leaves, horseradish leaves, dill, if you find, then oak leaves.
Peppercorns - 6-8 pcs.
Mustard - a teaspoon.

Brine: per liter of cold water 2 heaping tablespoons.

Salting recipe step by step:

Put all the leaves, pepper and a couple of cloves of chopped garlic in a jar.
Then put the greens tightly soaked the day before, sprinkling them with garlic. Sprinkle mustard on top.
Dilute the salt in cold water, but in good faith so that it disperses completely, and pour it into the workpiece.
Close the jar with a nylon lid and leave to drain. Remember to check in at least a couple of times a week to add water if it stops covering the cucumbers.
When the brine ferments and brightens, everything is ready. Move the jar to cold storage.

Pickled cucumbers with vodka

Another good recipe for preserving cucumbers for the winter is to add some vodka to it. This will ensure that the vegetable becomes strong and crispy.

Take for a 3 liter bottle:

Cucumbers.
Salt - 3 large spoons.
Vodka - 50 ml.
Sugar - 2 tablespoons.
Garlic cloves - 4 pcs.
Water - 1.5 liters.
dill umbels, cherry and horseradish leaves (or root),
Allspice - 8 peas.

How to salt:

Cut the garlic cloves and horseradish root, if you take it, cut off the tips of the cucumbers. Cucumbers, I remind you, you should first soak for a couple of hours.
Also, prepare the brine in advance: put salt and sugar in cold water, let it boil and be sure to cool it.
Fold all the spices on the bottom of the jar, then lay the greens. It remains to pour cold brine and pour in vodka.
Dip the nylon lids in boiling water for a few seconds and immediately close the jars.
Leave the jars in the apartment for three days, then put them in the cold. After 2 months, cucumbers can be tasted.

As always, I remind you that there are never too many recipes, and in my piggy bank there is still room for yours. So, if you throw in your version of pickling cucumbers for the winter in a cold way, I will not protest. On the contrary, I would like to thank you very much. With love… Galina Nekrasova.

Salted cucumbers with mustard

Ingredients:

With mustard, they are vigorous, incredibly crispy, prepared without much hassle and stored well. They go well with potatoes, they are used in pickles, salads, etc. Now we will tell you how to pickle cucumbers with mustard.

Salted cucumbers with mustard

Ingredients:

cucumbers - 3 kg;
spicy herbs - to taste;
spices;
dry mustard - 6 tbsp. spoons;
garlic - 3 cloves;
water - 4 l;
salt - 3 tbsp. spoons.

Cooking

Soak the cucumbers in cold water and leave to soak for about 6 hours, changing the water every 2 hours. Without wasting time in vain, we prepare the jars: we wash them, dry them and fill each with spices and herbs. Then we put the cucumbers and pour hot brine.

We leave the jars at room temperature for several days, after which we pour 2 tablespoons of dry mustard into each 3-liter jar, mix and leave for another 6 hours. This completes the process of pickling cucumbers with mustard, and they can be served on the table with boiled potatoes. If you are preparing a blank for the winter, then pour the pickle into a saucepan, boil for 10 minutes, immediately pour it into jars, roll it up with lids, turn it over and wrap it in a warm blanket.

Ingredients:

cucumbers - 10 kg;
young garlic - 150 g;
dill for preservation;
horseradish and cherry leaves;
Bay leaf;
salt - 350 g;
peppercorns;
water - 5 l;
mustard powder - 150 g;
red hot pepper - to taste.

Cooking

To begin with, we wash the cucumbers and soak them for 6 hours with cold water. Meanwhile, boil water in a separate pan and cool it. Banks are pre-washed and sterilized. Then we put spicy herbs, peeled garlic and pepper in each jar at the very bottom. We tamp the cucumbers on top. Pour salt into the cooled boiled water and stir well until it is completely dissolved. Pour the resulting brine into jars, add a spoonful of mustard on top and close it very tightly with a nylon lid. We remove the workpiece for storage in a cellar or other cool place. After about a month, pickles can already be eaten.

Ingredients:

gherkins - 4 kg;
granulated sugar - 1 tbsp.;
vinegar - 1 tbsp.;
vegetable oil - 1 tbsp.;
mustard powder - 2 tbsp. spoons;
grated ginger root - 1 tbsp. a spoon;
greens;
garlic - 10 cloves;
salt - 2 tbsp. spoons.

Cooking

To begin with, we wash the cucumbers well, put them in a large container, sprinkle with salt, chopped garlic, ground pepper, grated ginger root, sugar and mustard. Pour a little vinegar, vegetable oil and throw finely chopped fresh herbs. Mix everything well and leave to marinate for about 3 hours.

Next, we take sterilized liter jars, spread the prepared salad and pour the marinade on top. We sterilize each jar for 20 minutes, and then roll it up and leave it to cool upside down under a blanket.

Chopped cucumbers with mustard

Ingredients:

cucumbers - 1 kg;
onion - 150 g;
table vinegar - 250 ml;
dill greens;
granulated sugar - 5 tbsp. spoons;
mustard powder - 350 g;
Bay leaf.

Cooking

First, wash the cucumbers well and dry them with a paper towel. Then we cut them into circles, add the onion, chopped in half rings and finely chopped dill. Next, we take a saucepan, pour table vinegar into it, throw dry, granulated sugar, bay leaf and pepper crushed in a mortar.

Bring to a boil and carefully place the cucumbers with onions and herbs in the brine. Stirring occasionally, bring everything back to a boil. After that, we shift the salad into sterilized jars, fill it with brine, roll it up and leave it to cool for about a night under a blanket.