The best pickled cucumber recipe. Recipe for marinade filling. Cold method of pickling cucumbers for the winter

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 3 liter jar you need about 5-6 cloves of garlic, 1 chili pepper and 1 teaspoon of dry mustard.

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

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.

Cucumber is one of the most beloved and affordable vegetables in Russia. The birthplace of this herbaceous plant, known for more than six thousand years, is Southeast Asia and India. Cucumber seeds were brought to Russia around the eighth century, and since then this vegetable has become widespread throughout the Russian state. With certain skills you can grow it on any summer cottage and even on your loggia or balcony.

Foreign travelers considered this vegetable our national food, not a single feast has been spared and until now can't do without fresh and crispy pickles. They are used both as an independent aromatic and savory snack, and as a component of your favorite salads (for example, Olivier salad and vinaigrette), and as an additive to sauces, and as a dressing for soups (for example, solyanka).

But cucumber in Russia is a seasonal vegetable, summer and autumn. To many housewives I want to treat my family and loved ones with salty crunchy homemade cucumbers and late autumn, and cold winter, and in early spring, when there is no new harvest yet, but you want something tasty. Of course, you can buy a ready-made jar of salted or pickled vegetables in the supermarket, but where is the guarantee that it will be tasty?

Secrets of making crispy pickles at home

Very important to receive good pickles for winter is:

selection and processing of all components for salting
choosing a cooking recipe.

Selection of vegetables and herbs for pickling cucumbers

Cucumbers. We choose fresh, smooth, preferably young fruits of the same size with a dense, coarsely lumpy skin and black thorns (with white thorns, well suited for fresh salad). Cucumbers should be chosen small or small (gherkins) so that they fit freely in the jar, taste sweet, are dense with small seeds, and have no internal voids.

If you buy fruits for harvesting at the market, then ask the seller about the variety. For harvesting, you need cucumbers of special pickling varieties (Nezhensky, Muromsky, Vyaznikovsky, Altai and many similar ones).

Water. When preparing cucumbers, water is a very important component for preparing marinade or brine. Best to use spring, spring or well water. If this is not possible, then it is better to buy purified drinking water at the supermarket or run your tap water through a filter.

Spices and seasonings. Traditionally garlic, horseradish (root and green leaves), cherry and currant leaves, dill (umbrellas with seeds and green leaves), black bitter and allspice (peas). Each recipe has its secrets in the selection of herbs and spices, but the main thing: all herbs, leaves, roots must be well washed and cleared of soil, be fresh and fragrant. You should not use dried herbs.

Pickling jars. Procure salted cucumbers on winter storage Can be in glass jars of any size. But very important wash the container thoroughly, or better yet, soak in a solution of baking soda for a while, then rinse well, sterilize and dry thoroughly in air.

Choosing a recipe for winter pickling cucumbers

Many recipes for preparing pickled crispy cucumbers at home are popular. Before pickling according to any recipe, it is advisable to soak the cucumbers in cold water (preferably well or spring) for at least 2 hours (ideally 8–10 hours).

The recipe is simple and one of the best

For a three-liter jar you need:

For determining the right amount of water The cucumbers are first placed in a jar and filled with water up to the neck, then the water is poured into a saucepan. From this amount of water the brine for pouring will be prepared.

All components must be washed well, jars sterilized, cucumbers pre-soaked!

Coarsely chop all the greens (dill, cherry and currant leaves, leaves and horseradish root), peel the garlic and cut large cloves into 3 - 4 parts. You can trim the ends of prepared cucumbers if you need to speed up the pickling process.

Place some of the chopped herbs on the bottom of the jar, then place the cucumbers tightly, sprinkling with herbs and garlic, to the very top. Cucumbers in a jar with herbs should sit for a while before pouring brine so that they are saturated with aromas.

The brine is prepared at the rate of two tablespoons table salt(without slide) per liter of water. Taken in advance a certain volume of water, add the calculated amount of salt, pepper, and several pieces of bay leaves. The solution is brought to a boil and poured boiling into a jar with cucumbers.

Cover the jar with a lid or gauze and let it sour at room temperature. Gradually, the brine in the jars will become cloudy, and the cucumbers will begin to pickle. In about 2 days You should taste the cucumber, if it is salted and slightly sour, then we proceed to preservation.

Pour the brine from the jar into a container (you can do it together with the herbs), boil it and pour it back into the jar with cucumbers, then quickly roll it up. If jars of cucumbers will be stored in a warm room, and not in a basement or cellar, then before sealing the lid, add a tablespoon of five percent vinegar to the jar.

Pickled cucumbers prepared in jars for the winter according to the proposed recipe will be perfectly stored for a very long time.

Recipes for preparing cucumbers for the winter using the hot method

There are many recipes for preserving pickles for the winter using hot steam and boiling brine.

Recipe No. 1 (hot method)

Ingredients for a three-liter jar:

Rinse the cucumbers thoroughly and leave in cold water for several hours. Wash the greens (leaves and dill) thoroughly under running cold water. Peel the horseradish root and rinse.

Place chopped herbs, pieces of horseradish root, a few cloves of garlic, then prepared cucumbers at the bottom of the jar. Into a filled jar Boiling water is poured in and left in this form for 20–25 minutes. Next, the water from the jar is poured into the pan and boiled again. Add salt to the boiling brine, add granulated sugar, pour into a jar with cucumbers. Cucumbers sit in this brine for 15–20 minutes.

After this time, the liquid must be drained and boiled again. Add to a jar of cucumbers (without brine) required amount vinegar. Boiling brine is poured into the cucumbers and sealed with lids.

Recipe No. 2 (With aspirin. Yes, yes! With the same one for colds)

Required Products:

Prepare fresh cucumbers and selected herbs in the same way as in the previous recipe.

Wash glass jars and caps thoroughly and sterilize them.

First, sprigs of dill, parsley and two or three cloves of garlic are placed in the jars (you don’t need much), then packed tightly cucumbers almost to the top and a layer of greens with garlic. The contents of the jar are poured with boiling water and left for an hour. Then the brine from the jar is poured into a container, put on fire, brought to a boil, granulated sugar, salt, and peppercorns (several pieces) are added.

For the cucumbers remaining in the jar, chop one acetylsalicylic acid tablet(aspirin) so that the preparations are well stored at any temperature and do not ferment. Cucumbers are poured with boiling brine, the jar is sealed with a sterilized lid.

Cucumbers prepared according to this recipe have excellent taste, crunch well and are stored for a long time at room temperature.

Recipe No. 3 (Hot pickling with citric acid)

Ingredients:

Prepare cucumbers (wash and keep in cold water for five to six hours), sterilize glass jars, prepare herbs and spices.

Since cucumbers prepared in this way are significantly reduced in size, they must be very place tightly in a jar before salting, then pour boiling (preferably spring or well) water, close the lid and let stand for 15-20 minutes. Then, pour out the water. Boil another portion of water and pour the contents of the jar again, let stand for 15–20 minutes. Pour water into a container, add salt, granulated sugar, a few bay leaves and peppercorns, put on fire and bring to a boil. Place on top of cucumbers in a jar citric acid, pour in the prepared boiling brine and quickly seal with a sterilized lid. Pickles in jars are ready for the winter.

Recipes for cold preparation of cucumbers for the winter

Cold way preparing pickles for the winter is the simplest and most common. Even an inexperienced housewife can prepare such canned food.

Recipe No. 1 (without vinegar)

Necessary ingredients for a three-liter jar:

Prepare cucumbers, herbs and jars for seaming as in the previously described recipes.

To the bottom of the jar put greens(currant leaves, several pieces of bay leaves, dill leaves), chopped garlic cloves, horseradish, pepper. Then fill the jar with cucumbers and leave to stand so that the cucumbers are saturated with the aromas of herbs and spices.

100 grams of table salt are dissolved in water, and the cucumbers in the jar are poured with this solution, leaving 2-3 centimeters empty. Bank covered with a plastic lid and leave for 5 days. Then, after the brine in the jar becomes transparent and sediment forms at the bottom of the jar, the liquid is poured out of the jar. Cold water is poured into the jar of cucumbers and rinsed several times to remove the sediment. The bottom of the jar should be clean, without sediment.

The contents of the jar are filled with prepared brine to the very edge of the neck. After this, the pickles in the jars are sealed with lids.

Recipe No. 2 (with mustard)

At the bottom of a sterilized jar put greens, peppercorns, a chopped piece of root and a horseradish leaf, one or two cloves of garlic. Then the jar is filled with cucumbers, sprinkled with garlic, and garlic is also placed on top.

IN boiled water dissolve the salt. Pour this cooled solution over the cucumbers. Add mustard powder to the jar. Then cover the jar with a lid and leave to infuse, salting lasts about 5 days. Then everything is as in the previous recipe.

Cucumbers pickled according to this recipe will retain their color until winter and will become aromatic and piquant in taste. So, from the many proposed and known methods preparing crispy pickles for the winter, choose a recipe to suit your taste. Summer pickling of cucumbers for the winter - crispy, aromatic, spicy vegetables on the table all year round for you and your loved ones.

Bon appetit!

Pickled cucumbers were prepared back in Ancient Rome. However, time passed, history changed, and the dish began to be considered originally Russian. Today there is great amount variations of preparing such pickles for the winter. We offer the most successful and interesting ones.

Pickled cucumbers for the winter - a classic recipe

A famous dish of classical Russian cuisine is prepared from:

10 kg of vegetables;
300 g dill;
60 g horseradish leaves;
1 handful of black currants;
60 g of salt per 1 liter of brine.

Creation method:

For winter harvesting, vegetables of the same size are selected and thoroughly washed under running water.
The bottom of the jars is lined with dill and horseradish leaves, on which layers of cucumbers are placed.
Vegetable layers alternate with herbs and berries.
The containers are filled with boiling brine and covered with sterilized lids.
The jars are left to ferment for about a week, during which the resulting foam is skimmed off with a clean spoon.
At the end of the allotted time, the jars are sealed and stored in a cellar or pantry.

Those watching their figure will be interested to know how many calories are in this traditional Russian dish. One hundred grams of these cucumbers contain only... 11 calories!

How to cook according to GOST?

The professional recipe, which is used by process engineers in billet shops, can easily be performed at home by preparing in advance:

cucumbers;
dill inflorescences;
cherry branches;
black currant sprigs;
horseradish leaves;
oak leaves;
garlic;
chilli;
salt, sugar, vinegar.

To get pickled cucumbers according to GOST, we follow this algorithm:

Vegetables are soaked in cold water.
After 2 hours, put into sterilized jars along with herbs, garlic and pieces of pepper. The fruits are poured cold water, which is immediately poured into the pan. This procedure is performed to determine the exact volume of liquid required for the marinade.
The brine is prepared at the rate of 150 g of sugar, a stack of salt and vinegar per 1 liter of water.
Dishes with vegetables are filled with boiling mixture and preserved.

Pickled cucumbers with oak bark

To prepare a summer vegetable according to this recipe for a 3-liter jar you will need:

2 kg of small cucumbers;
60 g salt;
2 dill inflorescences;
3 cherry and currant leaves;
1 horseradish leaf;
a piece of chili pepper;
head of garlic;
3 g mustard seeds;
1 – 1.3 liters of water;
5 g dry oak bark;
1 Bay leaf;
5 peas allspice.

Preparation scheme:

The bottom of a sterilized jar is lined with cherry, currant and horseradish leaves, on which bay leaf, allspice and oak bark are laid out.
Cucumbers pre-soaked for several hours are sent into the container, which are immediately filled with hot boiled water.
After a day of fermentation, the liquid is poured into a saucepan and put on fire.
The remaining ingredients, including salt, are added to the jar.
As soon as the marinade boils, fill the container with it, seal it and turn it over.
After cooling, the product is taken to a cold place for storage.

Hot salting method

When using the hot method, the appetizer for main courses turns out tender, crispy and tasty.

For 3 cans of 1 liter each you will need:

1.5 kg of small vegetables;
40 g salt;
liter of water;
3 dill inflorescences;
3 cherry and bay leaves;
1 horseradish leaf;
head of garlic;
6 peas of allspice.

Cooking method:

The ingredients are placed in clean jars and filled with boiling saline solution.
The brine is kept for 3 minutes, drained, brought to a boil again and poured into jars, which are kept in this state twice as long.
The third time, when the vegetables are filled with brine, the jars are rolled up, turned over and, after cooling, taken to the basement or pantry.

Pickled with mustard

To roll a 2-liter jar in this way, you need:

cucumbers – 1 kg;
standard set of greens;
garlic;
5 g mustard seeds;
brine (40 g salt per 1 liter of water).

The mustard in this recipe stops fermentation and prevents the formation of plaque on pickled fruits.

The preparation is done like this:

Pre-soaked vegetables are placed tightly in a sterilized bowl with spices.
The dishes are filled with cold brine and left to ferment for 3–4 days, during which the foam that appears is removed.
After the specified time has passed, the marinade is drained, boiled and refilled.
After adding mustard, the containers are sealed.

Crispy pickles for the winter

There is nothing better than crispy cucumbers, which can easily be obtained from this set of products:

5 dill umbrellas;
20 currant leaves;
8 bay leaves and horseradish leaves;
2 heads of garlic;
red and black pepper;
salt.

The amount of ingredients is indicated for 5 kg of cucumbers.

Cooking steps:

The “butts” of vegetables are cut off, after which the fruits are placed together with spices in a saucepan for soaking, filled with 4% salt brine and left under pressure.
After two days, the brine is filtered, the herbs are removed, and the vegetables are distributed into jars with spices and a small amount of new herbs.
The containers are filled with boiled marinade and sealed.

Cold way

To make barrel cucumbers in jars, prepare in advance 2 kg of dense, medium-sized fruits, as well as:

12 cherry leaves;
3 pieces of horseradish;
the same number of cloves of garlic and dill umbrellas;
1.5 liters of brine with a salt concentration of 75 g.

Preparation stages:

Herbs, spices and cucumbers are distributed into sterilized jars.
Vegetables are poured with brine from cold purified water and sealed with tight plastic lids.

How to salt the country style

A simple recipe, all you need to do is prepare:

cucumbers – 5 kg;
horseradish – 200 g;
garlic – 1 head;
hot pepper – 3 pods;
cherry, currant and oak leaves;
dill umbrellas;
spices and salt.

For the workpiece:

Sterilized jars are filled with herbs, spices and cucumbers, which are transferred with leaves.
The containers are filled with cold 5% brine.
After clouding, the brine is drained, the vegetables are washed, and all additional ingredients, except for pieces of horseradish and pepper pods, are thrown away.
The dishes are again filled with cucumbers, which are immediately filled with freshly prepared cold brine with a lower salt concentration (4%).
The bottles are closed with plastic caps and sent to a cold room for storage.

Quick lightly salted cucumbers in a jar

If winter preparations have come to an end, and you really want salt, then you should prepare:

vegetables for a 3-liter jar;
dill greens;
garlic;
salt.

In progress:

Place greens with garlic, washed cucumbers in a clean bowl and add 75 g of salt.
Vegetables are poured with boiling water.
After cooling, the jar, closed with a plastic lid, is moved to the refrigerator.

Unusual pickling with vodka

To seal a 3-liter jar you need:

cucumbers;
vodka – 50 ml;
salt – 80 g per 1.5 liters of water;
greens, garlic, spices, leaves - to taste.

Alcohol in this recipe acts as a preservative, extending the shelf life of the snack, but without affecting its taste.

Cooking method:

Spices and pre-soaked vegetables are placed in layers in sterilized dishes, then salt is added.
The container with vegetables is filled with cold water, covered with a lid and set aside.
After a film has formed on the surface that cannot be removed, the brine is poured into a saucepan to boil.
A shot of vodka and boiling brine are poured into the bottle. After this, the jar is sealed.

Canned cucumbers with red currants

An interesting method of preservation without vinegar, for which you should prepare:

cucumbers for a 3-liter jar;
200 g berries;
garlic, herbs, spices;
50 g salt;
20 g sugar;
1.5 liters of water.

To taste delicious pickles, follow this algorithm:

All ingredients, except berries, are placed in a sterilized jar, and boiling brine is poured.
After 10 minutes, the marinade is drained.
Currants are poured into the dishes.
The container with vegetables and berries is filled again with boiling brine and then sealed.

How to pickle with apples for the winter?

Pickles from a liter jar rolled up according to a special recipe will allow you to diversify the winter menu, for the execution of which you will need:

1 green apple;
6 – 7 cucumbers;
cloves, peppercorns, dill and garlic;
40 g salt;
10 g sugar;
15 ml vinegar.

Cooking method:

Spices and garlic are placed in a sterile jar, then cored apple slices and cucumbers are placed.
The dishes are filled with boiling water, which after 10 minutes is drained and boiled again.
Before the third pouring, salt and sugar are added to the boiling water.
Vegetables with apples are poured with boiling brine, after which vinegar is poured into the container.
The rolled up jar is turned over and remains in this state until it cools.

Cucumbers in spicy tomato sauce

To prepare a savory snack you need:

cucumbers – 4.5 kg;
garlic – 180 g;
tomato paste – 150 g;
vegetable oil – 250 ml;
granulated sugar – 150 g;
salt – 80 g;
apple cider vinegar – 150 ml;
hot paprika – 5 g;
ground pepper – 5 g.

To enjoy the taste of crunchy, tangy fruits in winter, follow these steps:

Cucumbers are soaked for 2 hours in water, after which they are divided into 2 or 4 parts depending on size.
Vegetables are poured into a deep pan, to which all ingredients are added, with the exception of vinegar.
The cucumbers are stewed for 40 minutes, after which vinegar is added to the pan, which is removed from the heat.
After 30 minutes, using a slotted spoon, the fruits are removed from the pan and placed in jars, where they are then poured tomato sauce. After this, the containers do not close tightly.
The jars are sterilized in a large saucepan with water for 10 - 15 minutes and sealed tightly.

Pickled cucumbers with gooseberries

By using gooseberries in this recipe, the amount of vinegar is minimized without losing the quality of the vegetables themselves.

Required for execution:

cucumbers – 4 kg;
gooseberries – 500 g;
garlic, spices, leaves - to taste;
salt – 150 g;
sugar – 200 g;
vinegar – 80 ml.

The preparation steps are as follows:

The greens and garlic are chopped and mixed.
Prepared food is placed in sterile jars spicy mixture, cucumbers and gooseberries.
Cucumbers are poured with boiling water and kept in this way for 10 minutes.
The procedure is carried out twice more.
During the third boiling, spices and vinegar are added to the brine.
The jars are filled with marinade and sealed.

Pickling cucumbers in jars - the simplest and most delicious recipe

To execute the simplest, but no less tasty recipe, you need:

cucumbers;
water – 1 l;
salt – 50 g;
spices - to taste.

To pickle vegetables:

Stacked in jars clean cucumbers, which are sprinkled with spices and filled with cold brine.
The dishes are covered with nylon lids and kept at room temperature.
After 7 days, the brine is topped up, and the jars are rolled up and sent to the pantry.

Assorted pickled cucumbers and tomatoes

To reduce the time for preparing pickles individually, you can make an assortment of:

cucumbers;
tomatoes;
spices and herbs;
brine (at the rate of 25 g salt, 50 g sugar and 15 ml lemon juice per 1 liter of water).

Harvesting method:

Place in sterilized containers washed vegetables, spices and herbs.
On the stove, bring water to a boil with the addition of salt, sugar and lemon juice (at the end).
The assortment is filled with brine and rolled up.

Finger-licking recipe for the winter

To roll up 3 one and a half liter jars of an unsurpassed snack, you should take:

4 kg gherkins;
peppercorns, dill umbrellas and garlic;
250 ml sunflower oil;
similar volume of vinegar;
240 g sugar;
60 g salt.

Cooking steps:

The cucumbers are placed in a deep pan, into which oil and vinegar are poured, sugar and salt are added. After this, the container is placed in the cold for 3 hours.
After this time, spices are sent to the prepared dishes, and vegetables and a small amount of marinade
Sterilization is carried out for 20 minutes, after which the jars are sealed.

How to salt cucumbers for the winter without vinegar?

To get high-quality pickles that will be stored all winter, prepare:

cucumbers for 2 one and a half liter jars;
greenery;
water – 1.5 l;
salt – 50 g;
hot pepper pod.

Pickles are prepared without vinegar in two stages:

Cucumbers with a sweetish taste will be obtained if you pour them with marinade from:

piles of salt;
the same amount of vinegar;
2.5 cups of sugar;
herbs and spices to taste.

The amount of ingredients is indicated for 1 kg of cucumbers.

Cooking method:

Vegetables and herbs are distributed into sterile bottles, which are filled with boiling water twice.
Each time the cucumbers are infused for 10 minutes.
During the third boiling, salt, sugar and vinegar are added to the brine.
The cucumbers are filled with marinade and the containers are sealed.

In Korean

These pickles are particularly aromatic and piquant.

To bring the recipe to life you will need:

carrots – 200 g;
cucumbers – 2 kg;
vegetable oil – 180 ml;
vinegar – 150 ml;
Korean seasoning – 20 g;
salt – 25 g;
sugar – 50 g;
garlic - 2 heads.

To obtain a snack with an interesting oriental taste, the algorithm of actions is as follows:

In a deep bowl, mix cucumbers divided into 4 parts, grated carrots, chopped garlic, oil, vinegar, seasoning, sugar and salt.
The mixture is poured into clean jars.
A day later, the jars are placed in a large saucepan with water for sterilization, after which they are immediately rolled up.

Step-by-step recipe with photos and videos

There are many recipes for preparing cucumbers for the winter, but I want to choose the simplest, fastest one, especially if we have a lot of cucumbers, and they all need to be processed and preserved. This recipe makes pickling cucumbers for the winter as easy as shelling pears. We will not need to pour boiling water over the fruits and sterilize them, as in. There's only one thing necessary condition: Our jars should be stored in a cellar or refrigerator.

I remember this is the recipe for preparing cucumbers without sterilization that I mastered in childhood, when I really wanted to help my mother preserve. And now my granddaughter helps me. She is only three years old, but she remembers how many leaves to put in a jar and enjoys spending time with me in the kitchen. In general, as I already said, pickling cucumbers for the winter is as easy as shelling pears!

Before cooking, soak the cucumbers in cold water for 3-4 hours, especially if they were collected in advance. This will give them freshness and finished form the fruits will be crispy.

Place peppercorns, allspice, bay leaf and garlic into cleanly washed and sterilized jars. If the garlic cloves are large, you can cut them.

Place the cucumbers in the jar, trying to make the most of the space. Large cucumbers We put them down, and those that are smaller are on top. Place currant, cherry and horseradish leaves in the free space. You can put dill inflorescences on top.

This way we fill all the jars.

Let's prepare the brine. For a liter jar we need 1 tablespoon rock salt. Dissolve salt in water, boil and cool. It is good to use spring or well water; it does not need to be boiled.

Pour the brine into a jar.

Let's calculate required quantity water and salt for all jars. Let's fill it up.

That's all. We close the jars with lids and immediately put them in the refrigerator. As easy as pie! Pickling cucumbers for the winter is completed.

The cucumbers will be salted in about a month. Bon appetit!

Hello! I finally got around to my favorite crunchy pickles. We will soon be preparing these wonderful vegetables for the winter. I ran out of last year's supplies by spring. We will need to do more this year.

Although, how can you guess? After all, such an appetizer will be at home on any table. Not a single holiday is complete without it. You can simply put them on the table, or you can cut them into a salad. They go very well in pickle sauce.

So many different recipes these preparations, because each housewife has her own special secret for salting these crispy delicacies.

I have prepared for you my favorite options, which really make me very tasty. salty snack for the winter. If a recipe is already familiar to you, try other suggested methods.

The main thing is to choose pickling cucumbers. Such as - “Nezhinsky”, “Crispy”, “Salted”, “Parisian Gherkin”, “Zozulya”.

One of the most popular and simple options preparations for the winter. For some, it may be a revelation to see an oak leaf in the ingredients. It gives a special aroma. Give it a try.

Ingredients:

Cucumbers – 20 pcs.
Garlic-3 cloves
Oak leaf – 5-6 leaves
Currant leaves - 5-6 leaves
Cherry leaves -5-6 leaves
Horseradish – 4 horseradish leaves
Dill – 4 umbrellas
Bay leaf – 2 pcs
Black peppercorns – 6 pcs.
Salt – 3 tbsp. for a 3 liter jar

Cooking method:

1. Place oak, currant, cherry and bay leaves alternately on the bottom of a clean and dry jar. Next place the dill umbrellas.

2. Peel the garlic and cut the cloves in half, place in a jar. Then peppercorns and two leaves of horseradish.

3. Then place the washed cucumbers very tightly, in a vertical position. In the remaining space at the top, lay them horizontally so that they are as close to each other as possible.

4. Pour salt into a half-liter jar and fill it partially with water. Mix the salt and pour the solution into a jar of cucumbers. Then add regular clean water almost to the top. cold water. Don't leave much space.

5. Place the remaining two horseradish leaves tightly on the very top and add water to cover the leaves.

Horseradish leaves are covered on top to prevent mold from forming later.

6. Then place the jar on a plate, cover the top with a lid and leave for about three days. During this time, the fermentation process will take place and some of the water will flow out.

7. After three days, add salted water, close the lid tightly and store in a cool, dark place. Cucumbers pickled in this way turn out crispy and very tasty.

Salting for the winter in 1 liter jars using a hot method, for storage in the apartment

This method is with sterilization. But homemade preparations prepared in this way can be stored in the apartment at room temperature. For example, in a storage room or on the mezzanine.

Ingredients for three liter jars:

Fresh cucumbers – 1.5 kg
Dill umbrellas – 3 pcs.
Horseradish leaves - 3 pcs.
Currant leaves - 6 pcs.
Cherry leaves - 6 pcs
Garlic - 3 cloves
Black peppercorns - 15-18 pcs.
Pepper sweet pea— 6 pcs
Cloves - 6 pcs.
Salt - 3 teaspoons
Sugar - 6 teaspoons
Vinegar 70% - 1.5 teaspoons (9% - 4 teaspoons per liter jar)

Before you begin, rinse the cucumbers thoroughly under running water. Then pour them in and leave for 2 hours. If they are recently collected, then one hour will be enough.

Preparation:

1. First, pour currant and cherry leaves, as well as dill umbrellas, with boiling water and leave for 1 minute to sterilize. Scald the horseradish leaves in boiling water for 30 seconds.

2. Then put at the bottom of each liter jar - a clove of garlic, 5-6 black peppercorns, 2 allspice peas, 2 cloves, 2 currant and cherry leaves, 2/3 of a dill umbrella. Place the horseradish leaf last.

The jars should first be sterilized over steam or in the oven. The lids need to be boiled.

3. Next, cut off the ends of the cucumbers on both sides and place them tightly in jars vertically. If there is still room on top, spread out what remains. You can cut it into pieces to make it fit more tightly, or you can even add small tomatoes. Place part of the dill umbrella on top.

4. Pour 1 teaspoon salt and 2 teaspoons sugar into each jar. Pour hot boiling water, add about 0.5 cm from the top and cover with lids. Take a wide pan and put a napkin or towel on the bottom, then put the jars there and fill them with water up to the shoulders. Boil for 10 minutes to thoroughly sterilize.

If you want more salty cucumbers, then add salt - 2 teaspoons, and sugar - 1 teaspoon.

5. After boiling, carefully remove the jars from the pan, pour vinegar into them and roll up the lids. Turn over, cover with a towel and leave until completely cool. When it cools down, put it in the place where you store your preparations.

The most delicious recipe for crispy cucumbers, like from a barrel

Ingredients for a 3 liter jar:

Cucumbers -1.5 kg
Salt - 3 tbsp. heaped spoons
Horseradish leaf - 1 piece
Dill umbrella - 2 pcs
Currant leaf - 2 pieces
Cherry leaf - 2 pcs
Tarragon - 1 sprig
Hot pepper - to taste
Garlic – 5 cloves

Preparation:

1. Wash the cucumbers thoroughly and soak in water for several hours. Then rinse again and cut off the stems.

2. Wash all greens and leaves. Peel the garlic and cut in half.

3. Pour 3 tablespoons of salt into a mug and pour hot water. Stir thoroughly until completely dissolved and let cool.

4. Place cherry and currant leaves, a horseradish leg, and 1 dill umbrella on the bottom of the jar. Then the first layer of cucumbers. Place the garlic and pieces in the jar hot pepper. Next, place the vegetables as tightly as possible. Place a sprig of tarragon and an umbrella of dill on top.

5. Fill the filled jars with clean cold water about two-thirds full. Then pour water with salt and add clean water to the neck, leaving about 1 cm of space to the end.

6. Place the jars on plates and leave for 3 days. The cucumbers should sour and the brine should become slightly cloudy.

7. After this, drain the brine and boil it for 1-2 minutes. Then pour it hot again into the jars to the edge of the neck and close the lids. Store in a cool place. In two weeks they will be completely ready. They turn out very tasty and are in no way inferior to barrel ones.

A simple recipe with mustard, without sterilization

I also really like this method of salting. I like the spicy aroma of mustard in brine. And the method itself is quite simple. You won't spend a lot of time on preparations. It all depends, though also on the number of cans and ingredients. But in any case, you won't regret it.

Ingredients for 3 liters:

Cucumbers - 1.7-1.8 kg
Water - 1.5 l
Salt - 3 tablespoons
Currant leaf - 5 pcs.
Cherry leaf - 8 pcs
Oak leaf - 2 pcs.
Dill umbrellas - 4 pcs.
Horseradish leaf - 2 pcs.
Dry mustard - 2 tablespoons
Black peppercorns - 10-12 pcs.

Cooking method:

1. Wash the vegetables and trim the ends on both sides. Soak them for 4 hours, then rinse again.

2. B three liter jar Place one horseradish leaf on the bottom, then half of all the greens and 5-6 peppercorns. Then pack the cucumbers tightly, adding the remaining greens.

3. Add salt to the water and boil. Then pour it into the jar and close it nylon cover. Leave to cool, then remove the lids and cover the necks with gauze. Leave it like this for two days, skimming off the foam periodically. Then pour the brine into a saucepan and boil.

4. Pour into a jar mustard powder. Then pour hot brine and close the lid until it cools down. Then remove the lid and leave for 6 hours.

5. After 6 hours, drain the brine again and boil for about 7-10 minutes. Then pour it into the jar and roll up the lid.

6. Turn it upside down and wrap it in something warm for self-sterilization. Then put it in a place to store the workpieces. At first the brine will be cloudy, then the mustard will settle and it will become transparent, and the cucumbers will be incredibly tasty.

Video on how to pickle cucumbers in jars without vinegar

If you still have doubts and not everything is clear from the descriptions and photos, I suggest watching a video recipe for preparing “greens” for the winter. The recipe is very simple, without sterilization.

Ingredients for 2 three-liter jars:

Water - 3 l
Salt - 6 tbsp or 200 g
Medium-sized cucumbers - 4 kg
Horseradish root or leaves - 6 pcs.
Currant and cherry leaves - 10 pcs each
Black before peas and sweet – 10 pcs each
Garlic – 10 cloves
Dill with seeds

Watch the cooking method in the video.

Now everything should definitely become transparent and understandable. Store them, and after two to three weeks you can start eating delicious crispy cucumbers.

Well, friends, I showed you and told you about the wonderful and simple methods pickling your green vegetables for the winter. Choose the one you like, or better yet, try them all. After all, everyone has their own flavor.

Enjoy your meal!