Everyone Good morning! The hot time for conservation has arrived. You need to have time to prepare countless jars of jams and pickles in order to delight yourself and your guests with pickles in winter. There are hot and cold method pickling. Cold pickling of crispy cucumbers for the winter allows you to preserve more vitamins and get the taste of real pickled cucumbers without vinegar, which are suitable for salads, pickles, and hodgepodges much better than other types of pickled greens.
To make cucumbers crispy, you must follow a number of rules:
- It would be ideal to use your own, from the garden. But if this is not possible, then when purchasing, choose specimens with black spikes, pimples and small grains. They should be small in size;
- Pre-soak them in cold water so that they are saturated and do not absorb all the brine during salting;
- It is advisable to use coarse salt that is not iodized;
- Rinse the jars thoroughly with soda and scald with boiling water or ignite in microwave oven or oven;
- When choosing greens, I do not recommend using currant leaves, as mold may form;
- We take nylon lids. Metal ones may become rusty;
- I do not recommend using chlorinated water, preferably from a well or bottled;
- Store finished jars in refrigeration chamber or cellar.
Recipes for pickling cucumbers for the winter
There are many pickling options, but all of them will definitely require ingredients such as;
- Water;
- Salt;
- Cucumbers;
- Spices.
I recommend trying a few different recipes, so that in the end you can choose your only, most favorite and delicious one.
Cold method of pickling cucumbers in jars for the winter
I usually use small jars for pickles - liter or even smaller. But when cold-salting, I still prefer three-liter jars.
We will need:
- Cucumbers - how many will fit into the jar;
- We calculate salt as follows - 2 tbsp. per liter of water;
- Dill umbrellas;
- Peeled garlic;
- Horseradish leaves;
- Cherry leaves;
- Black peppercorns.
How to cook?
- Dissolve salt in water. For convenience, you can heat a small amount of water and dissolve the crystals in it, and then dilute with cold water to the prescription amount;
- There may be some salt residue left at the bottom. I don't use it;
- Place horseradish leaves and dill on the bottom of a clean and dry jar;
- We lay the cucumbers along with horseradish and cherry leaves and dill umbrellas;
- Throw in black pepper;
- Fill with cold brine, cover with gauze and leave in a cool place for several days. This is my summer kitchen, it’s always cool there;
- Don't forget to place a plate or cup under the jar. During the fermentation process, water will pour out. This is fine. Make sure that it completely covers the cucumbers, and add salt brine if necessary (at the rate of 1 tablespoon of salt per half liter of water);
- The fermentation process may take several days. This is directly related to the temperature of the room in which your cucumbers ripen in a jar. If it is in a cold place, the process is delayed;
- The pickle may become cloudy and foamy. Don't be afraid - then it will lighten, the foam will disappear;
- When the fermentation process is over, cover the jar. nylon cover and store in the refrigerator or cellar.
Cold pickling of cucumbers with mustard
To obtain a more piquant taste of cucumbers, use mustard, hot pepper or bell pepper. We will cook it with dry mustard.
Required:
- Cucumbers;
- Salt 2 tbsp. spoons per liter of water;
- Bay leaf;
- 2 tbsp. spoons of dry mustard;
- Horseradish leaves;
- A few peas of black and allspice;
- A pair of dill umbrellas;
- 5 - 6 cloves of garlic.
Preparation:
- Pre-soak the cucumbers for a couple of hours;
- During this time, prepare the jars: rinse with soda, dry in the oven;
- Place horseradish leaves and garlic in the bottom of the container. Place the fruits mixed with pepper and dill on top. Cover with horseradish leaf;
- Prepare brine using cold water. You can use the option from the previous recipe;
- Pour into a jar, cover with gauze and place in a cool place for a couple of days. Don’t forget to place the container in a cup so that when the water flows out, it doesn’t get on the table;
- Then pour the mustard into a jar and leave it on the kitchen table for five to six hours;
- Drain the brine and boil for 5–7 minutes, pour it back into the jar, roll it up and cool it upside down under a blanket.
Cold pickling of cucumbers with vodka
Intrigued? How is it with vodka? It's very simple and very tasty. The main thing is that your husband does not drink the prepared vodka before you prepare everything for pickling.
Go.
We will need:
- Cucumbers;
- Dill umbrellas;
- Horseradish leaves;
- A few cloves of garlic;
- 6 – 7 pieces of black peppercorns;
- 2 tbsp. l. vodka per liter of brine;
- Cherry leaves;
- Salt - 2 tbsp. level spoons per liter of water.
How to prepare cucumbers with vodka for the winter?
- We wash the cucumbers well, pour boiling water over them, and roll them in ice water;
- Soak in cold water for two to three hours;
- Place cucumbers mixed with garlic, cherry and horseradish leaves, and dill in a pre-prepared jar on a layer of greens;
- Let's prepare the brine - dissolve the salt in cold water, add vodka;
- Pour this over the cucumbers and cover with a nylon lid;
- We will immediately send it for storage in a cellar or refrigerator;
- You can taste it in a week. They store without problems, turn out crispy and very tasty.
Now you know about my methods for cold pickling crispy cucumbers for the winter. Try it and choose yours. I’m also waiting for your favorite recipes in the comments. Goodbye...with love... Svetlana Malysheva
IN winter period Nowadays, cold pickles are quite in demand. We use them for cooking, for cooking. And if the process of cold pickling cucumbers directly in jars is so simple, then why not prepare them at home for your family. Moreover, if after you have larger fruits left, you can safely pickle them.
Ingredients for cold pickling cucumbers:
How to prepare pickles using the cold method:
1. To prevent cucumbers from taking brine from the jars, they need to be soaked in cold water. Especially if the plant was long time in the sun after it has been collected. This process is not necessary, if you salt the gherkins you will oak barrel or a saucepan, that is, in one, but very spacious container. If you decide not to soak the fruits, then remove the inflorescences and rinse the cucumbers thoroughly. 
2. Glass containers do not need to be sterilized, as in the recipe, but they must be washed with soda. After that, rinse the bottles very thoroughly with running water. There is no need to dry the dishes, just drain the remaining water.
Now roll up the bottom of the jar or bottle and place a leaf of horseradish. Also place an umbrella of dill, peeled cloves of garlic, and a piece of hot pepper. Also, about 2 currant leaves, 2 oak leaves and a cherry leaf will go to the bottom of the container. Place peppercorns on the bottom as well.
Advice:
Do not line the bed with too thick a layer of greens; it is best to place the leaves between the cucumbers. 
3. Select the largest cucumbers and place them tightly, parallel to each other, vertically in the bottle. It is believed that large cucumbers should be placed in jars, not placed. And repeat the bed of greens again, that is, lay a few leaves on top of the first layer of cucumbers. Place smaller cucumbers on top and cover them again with the remaining herbs. 
4. Now let's deal with salt. You should take into account that the amount of salt directly depends on the size of the cucumbers. How larger cucumbers, the less salt there will be in the brine, since the larger the vegetable, the fewer pieces will fit in the jar. And vice versa, if the cucumbers are small, then add more salt. But its maximum amount per 1500 milliliters of water is 100 grams.
For cucumbers of the size indicated in the photo, 90 grams of salt per 1.5 liters of water were used. You can measure the amount of salt using a regular measuring cup if you don’t have scales in your kitchen. But the glass contains exactly the measurements of salt, sugar, cereals, etc. It is sold at any hardware store and is quite cheap. 
5. One more nuance, since these cucumbers are salted in a cold way, which means you can take water directly from the tap. Or buy purified water in the store. But most the best way will boil water in a saucepan with salt, then cool completely (to room temperature) and pour into bottles to the very top. 
6. We close all the jars with ordinary nylon lids and place them in some kind of tray or bowl. Leave the pickles room temperature for 2 days.
Note:
when the cucumbers begin to “play”, that is, the fermentation process begins, the water will begin to flow out of the jars little by little. This is why we put the bottle on the pallet.
After salted cucumbers using the cold method, they stood in a warm place for a couple of days, and you no longer need to do anything with them. Just put the jars in the refrigerator or basement (where the temperature is at least 5 degrees).
Well, if there is no such place in the house, and in winter you want to eat with pickles, then you need to change the brine and turnkey the pickles.
So, drain the brine from the jars and remove the cucumbers to a bowl. Throw away all the greens. You can leave only the garlic and pepper. Rinse each cucumber if there is a white coating. 
7. Rinse the bottles and put fresh herbs in them again in the same amount. Just as described above, place the pickles in a jar. First, pour boiling water over them for 30 minutes. Then pour the same water into one pan and bring to a boil again. 
8. Pour 2 tablespoons of salt into each bottle and add 3 aspirin tablets. 
9. Pour boiling water on top so that it pours straight out, cover with a sterile lid and turn it up. 
How to sterilize lids was described in.
These cold pickled cucumbers can be prepared for the winter. If you have a cellar, basement or a lot of space in the refrigerator, then changing the brine and turning it up is not necessary. Well, if you live in an apartment and there is no place for cold storage, then it is advisable to change the brine and preserve the pickles in jars for the winter. How to do this is described in detail. And if something is not clear, then ask in the comments.
Good thrifty housewives have a lot of recipes for pickling cucumbers. They are almost identical to each other. The only difference is the amount of spices and salt. They may also differ in the herbs that are added to give the cucumbers flavor and spicy aroma. There are two methods for pickling cucumbers: hot and cold. These vegetables can be prepared in a variety of containers: in a barrel, bucket, jar. Everything is at the discretion of the hostess.
Recipe for lightly salted canned cucumbers with vodka for the winter
Required ingredients for pickling cucumbers according to this recipe:
- Fresh cucumbers - 2 kg;
- Vodka - 100 ml;
- Rock salt - 2 tablespoons;
- Filtered water - 1.5 l;
- Laurel leaf - 3 pieces;
- Granulated sugar - 3 tablespoons;
- Dill - 20 g;
- Horseradish (root) - 10 g;
- Capsicum bitter and allspice- according to desire and taste.
Method of pickling vegetables according to this recipe:
Cold pickling cucumber recipe
This recipe includes the following ingredients:
- Fresh cucumbers - 2 kg;
- Garlic cloves - 3 pieces;
- Dill - to taste;
- Black currant - 5 g;
- Horseradish leaves - 10g;
- Peppercorns - 8 pieces;
- Cherry leaves- taste;
- Capsicum bitter pepper - 5 g;
- Drinking water - 200 ml.
Step by step cooking vegetables with this simple recipe:
Recipe for pickling cucumbers in a bag without brine
For such in an unusual way for pickling vegetables you will need to take the following components;
- Fresh cucumbers - 2 kg;
- Garlic cloves - 8 pieces;
- Rock salt- 2 tablespoons;
- Dill greens - 200 g.
Preparation includes the following steps:
How to pickle cucumbers with mustard for the winter - recipe
For preparing pickling cucumbers according to the given recipe you will need to take the following components:
- Rock salt - 3 tablespoons;
- Horseradish leaves - 1/2 pieces;
- Fresh cucumbers - 1.5 kg;
- Mustard powder- 1.5 tablespoons;
- Cherry leaves - 4 pieces;
- Oak leaves- 4 pieces;
- Garlic cloves - 3 pieces;
- Currant leaves - optional.
Preparation consists of the following steps:
Recipe for pickling cucumbers in their own juice
For cooking you will need:
- Cucumbers - 1.5 kg;
- Horseradish leaves - 30 g;
- Garlic cloves - 1 small piece;
- Dill greens - 1 bunch;
- Hot pepper - 1.5 pods;
- Rock salt - 0.15 cups;
- Water - 0.75 l.
Cooking vegetables This recipe consists of the following steps:
Recipe for making delicious crispy cucumbers without adding vinegar
To you will be needed the following products:
- Rock salt - 50 g;
- Fresh cucumbers - 1 kg;
- Bell pepper bitter - 1 small pod;
- Garlic cloves - 1 piece;
- Horseradish leaves - 3 g;
- Cherry leaves and currant leaves - 10 g;
- Dill umbrellas - 5 g.
Cooking vegetables according to this recipe is as follows:
Recipe for pickled cucumbers for the winter with red currants
For this amazing recipe you will need the following components:
- Fresh cucumbers - 800 g;
- Bulgarian Bell pepper- 240 g;
- Horseradish root - 40 g;
- Parsley and dill - 10 g each;
- Laurel leaf - 2 pieces;
- Garlic - 40 g;
- Black peppercorns - 12 pieces;
- Cloves - 2 sprigs;
- Cinnamon - 2 g;
- Granulated sugar - 2 tablespoons;
- Rock salt - 4 tablespoons;
- Ripe red currants - 400 g;
- Filtered water - 1400 ml.
Preparation includes the following steps:
Recipe for making pickles for the winter with apples
For such a workpiece you will need the following ingredients:
- Apples - 1.5 pieces;
- Fresh cucumbers - 750 g;
- Currant leaves - 13 g;
- Rock salt and granulated sugar- 0.75 tablespoons each;
- Purified water - 750 ml.
Preparation:
Recipe for hot pickling cucumbers for the winter
to you for making cucumbers according to this recipe you need to take the following products:
- Fresh cucumbers - 4 kg;
- Horseradish leaves - 4 pieces;
- Dill umbrellas - 8 pieces;
- Garlic cloves - 10 pieces;
- Black peppercorns - 16 pieces;
- Cherry leaves - 10 pieces;
- Tarragon or tarragon - 4 pieces;
- Rock salt and granulated sugar - 3 tablespoons each;
- Citric acid - 1 teaspoon.
Cooking cucumbers according to this recipe for two three-liter jars is as follows:
- Wash the cucumbers well and soak them in cold water for 2 hours;
- At this time, prepare the jars for use. Wash them with soda, rinse and sterilize;
- Place all the spices on the bottom of the jar, and place the cucumbers tightly on top. Pour freshly boiled water over the vegetables. Cover the jar of vegetables with a lid for 15 minutes;
- While the vegetables are steeping, prepare the brine. To do this, mix water, citric acid, rock salt and granulated sugar. Place the container with the brine ingredients on the fire and bring to a boil;
- You need to drain the water from the jars and immediately pour hot brine over the vegetables. Roll up the jars tightly with lids, turn them over and wait until they have cooled completely. Then take it to the basement.
What table would be complete without this wonderful and delicious vegetable. Together with salty ones, they are almost the main appetizer of any table.
On a note! Although this salted vegetable is considered an indispensable attribute of the Russian feast, the Byzantines introduced it to the Russian people. It is believed that even Russian name cucumber, according to Vasmer’s dictionary, comes from the Greek word “ogyros” - “unripe”.
Cucumber is one of the few fruits that is eaten unripe. In Rus' they were salted in oak tubs, which ultimately gave the finished product a unique taste and incomparable aroma. Nowadays they also practice this type preparations, but this is rare. Moreover, in apartment conditions it is practically impossible to do this.
Recipe for cold pickled cucumbers
There are a lot of ways to pickle cucumbers, mostly standard ones are used, in which cucumbers are poured hot water. But I want to start with the recipe for salting them cold water.
After all, with this marinade, the cucumbers turn out deliciously crispy and hard. So let's get started.
Ingredients:
- cucumbers - 1.3 kg.
- garlic - 3 cloves
- horseradish - 5-6 leaves
- dill - 1 bunch with umbrellas
- currants - 2-3 leaves
- cherry leaves - optional
- salt - 100 g
- cold water - 1.5 liters.
Preparation:
1. Soak cucumbers collected from the garden or purchased at the market for 3 hours in water, after which they are thoroughly washed under running water.
2. Prepare the greens. Wash horseradish leaves, dill umbrellas, currant and cherry leaves well. You need to choose only whole and young leaves. Next, peel a few cloves of garlic.
3. Wash the cucumber jar well. We put horseradish leaves at the bottom of the jar, then put dill umbrellas, followed by currant leaves.
4. Before putting the green ones into the jar, you need to cut off their tails. After that, we send them to the container in a standing position (standing). Place 3 cloves of garlic on top.
5. On three liter jar you will need 100 g coarse salt. Pour it into a jar and fill it with cold water.
The water should be very cold. It is advisable to keep it in the refrigerator for one night. And of course, it should not be running water, but purified and filtered.
6. Close the jar with a tight lid. Shake until the salt is distributed throughout the jar. A jar of pickled cucumbers can be immediately stored in the cellar.
In winter, this snack will delight you and your loved ones. unique taste and a pleasant crunching sound.
How to prepare pickles for the winter without vinegar?
Every good housewife has her own proven recipe for making pickles. Traditionally they use a bite. I present to your attention next way pickling, it uses citric acid instead of vinegar. I recommend making this recipe at least once. I think you'll appreciate it.
Ingredients for one liter jar:
- cucumbers - 500 grams,
- horseradish leaf - 1 piece,
- cherry leaf - 1 piece,
- currant leaf - 2-3 pieces,
- garlic - 2 cloves,
- allspice peas - 2 pieces,
- black peppercorns - 3-4 pieces,
- dill umbrella - 1 piece,
- hot pepper - to taste
- water - 500 milliliters,
- citric acid - 1/3 teaspoon,
- sugar - 1 tablespoon,
- salt - 0.5 tablespoon.
Preparation:
1. Place allspice peas, black peppercorns, and 2 cloves of garlic into prepared sterile jars.
If the garlic is very large, then it is better to cut it lengthwise.
2. Add one cherry leaf and 2 currant leaves, rinsing them thoroughly with cold water. Next, add dill umbrellas and well-washed horseradish leaves. You need to cut out the stem from the horseradish leaves, which will be useful later.
3. Cut off the tails of the cucumbers. We put them in jars in a vertical position. One liter jar takes approximately 500 g of vegetables.
4. Place horseradish stalks in between the cucumbers. Next, place the second layer of cucumbers horizontally. If the fruits are large, they can be cut in half.
5. Add some more dill umbrellas. Add hot pepper to taste. Place a currant leaf on top. Fill the jars with boiling water, cover with a sterile lid and leave for 10 minutes.
7. Boil water in a saucepan and pour it back into the jars of cucumbers, leave for 10 minutes.
8. Now you need to prepare the marinade. For a liter of water you will need 1 tablespoon of salt and 2 tablespoons of sugar. 1 liter of water is enough for about 2 liter jars.
It is necessary to boil the marinade, wait until the sugar and salt are completely dissolved in the water.
9. Drain the water from the cans.
Place 1/3 teaspoon in a jar citric acid. Immediately pour the hot marinade over the cucumbers. We roll up the jars with a seaming wrench and turn them over.
Leave the jars upside down under the blanket until they cool completely.
It is best to store the finished product in a dark, cool place or in a cellar, where they will last longer. In winter, they will delight you and your family, especially at the holiday table.
Hot pickled cucumbers in jars
If you don't know how to pickle delicious cucumbers in a jar for the winter without sterilization, then I have a very simple recipe for you for cooking using a hot method.
This is how my grandmother pickled cucumbers. After 2-3 days they turn out lightly salted, and after a month or by winter they become salted.
Ingredients:
- fresh cucumbers -3 kg.
- water – 3 liters large
- rock salt – 250 g (~9 tablespoons)
- dill – 4 branches
- horseradish – 2 leaves
- garlic – 8 cloves
- black currants – 30 pieces.
Preparation:
The amount of ingredients is calculated for 2 3-liter jars.
1. First you need to rinse the cucumbers thoroughly under running water.
We choose fruits that are not too large so that they fit freely in the jar and do not have large seeds inside.
2. All greens also need to be washed thoroughly.
3. Pour 3 liters of water into the pan, add salt, bring to a boil, stirring occasionally.
4. Meanwhile, rinse the jars warm water, there is no need to sterilize them. At the bottom of the jars we put a branch with a dill umbrella cut into several pieces and black currant leaves, we also put horseradish leaves, cut in half and garlic cut in half.
6. Add a final layer of several sprigs of herbs and garlic. As soon as the brine boils, pour it into the jars and close the jars with plastic lids.
7. First, place the lids in boiling water for 15 seconds.
The resulting delicacy should be stored in a cool place. These cucumbers will be a good appetizer at any holiday; your guests will definitely appreciate them.
Cucumbers for the winter in jars with iron lids
I present to your attention another way to pickle cucumbers. All ingredients are very simple and traditional. Think, good housewives will take it into service.
Ingredients for brine per 1 liter of water:
- Salt - 1 tablespoon
- Sugar - 4 tablespoons
- Dill (umbrellas)
- Black currant leaves - to taste
- Black peppercorns - to taste
- Allspice black pepper - to taste
- 3 liter jar - 1 tablespoon vinegar (70%)
- 2 liter jar - 1 dessert jar. spoon of vinegar (70%)
- for 1 liter jar - 1 teaspoon of vinegar (70%)
Preparation:
1. First of all, wash the cucumbers well and trim the edges, also wash the greens and dry them.
2. We will roll the cucumbers into three jars, different in volume: three-liter, two-liter and liter. The jars must first be sterilized and the lids boiled.
Place dill and a few blackcurrant leaves on the bottom of the jars, then add cucumbers. It is best to place them in a liter jar while standing. Add a little more dill and blackcurrant leaves, then continue adding cucumbers. Add a few more blackcurrant leaves.
4. As soon as all the cucumbers are placed in the jar, pour boiling water over them. Covering the jars iron lids and wait until the jars cool down.
5. After the water has cooled, pour all the water into the pan in which we will make the brine. Add salt and sugar to the drained water, mix everything thoroughly.
6. Place the brine on the stove and wait until it boils. As soon as the brine boils, turn off the gas and pour hot pickle to banks.
7. Add vinegar to each jar. After this, cover the jars with lids and roll them up with a seaming key.
8. Turn the jars upside down, cover with a towel and wait until they cool.
We will take samples from them cold winter evenings. These cucumbers go very well with boiled potatoes and herring. I think this combination will not leave anyone indifferent.
Prepare cold pickled cucumbers with vodka:
If you love real barrel cucumbers I recommend trying to cook them using this recipe. The secret of preparation is very simple: in addition to traditional greens, we also put acorn leaves and marigolds in the jar, and add vodka to the brine. The cucumbers according to this recipe turn out simply incomparable.
Amaranth (shiritsa) - unique plant, the benefits of which are noticeable in folk medicine, and in cooking and even in cosmetology.
Ingredients for a 3-liter jar:
- Cucumbers - 1.5-2 kg
- Garlic - 4-5 cloves
- Salt - 100 g
- Vodka – 50 g
- Currant leaves, horseradish, dill umbrellas, amaranth, marigolds, several pieces each
Preparation:
1. Wash the cucumbers well and soak in water for 2 hours.
2. Banks are also well washed and sterilized. Place several sprigs of herbs and 5 cloves of garlic on the bottom of the jar.
Fill the jar with vegetables. Add water to salt and mix well. Fill the cucumbers with salt water.
3. Leave them in a jar of salted water at room temperature for 4 days. After 4 days, pour the brine into the pan.
4. Place the pan on the fire and boil the brine. Fill the jar with cucumbers with cold water, shake and drain the water. Meanwhile, boil the brine for 5 minutes.
5. Pour vodka into the jar with the vegetable. Then fill them with hot brine.
Seal the jar hermetically with a sterilized lid using a seaming key. Turn the jar upside down.
According to this recipe, cucumbers turn out like salted cucumbers, but at the same time crispy. They need to be stored in a cool place, so they will keep well until spring. Although it is unlikely that you will be able to store such a tasty treat for so long.
Video recipe for cucumbers in jars with mustard
And finally one more unusual recipe salting, in video format. Its difference is that mustard is added to the marinade. It gives the cucumbers a little spicy taste, which will not leave your family and friends indifferent. Enjoy watching!
OK it's all over Now. If you liked the recipes, please share them on your page. Let your friends know about them too. I also look forward to your comments and feedback.
After the fruits have been in the water, they should be washed again.
For cooking delicious pickle Only spring water should be used. The water is brought to a boil, salt is added to it at the rate of 2 tbsp. l. for 1l. The resulting solution is poured over cucumbers. Peeled garlic, washed dill and currant leaves are added to the fruits. To preserve cucumbers, you should choose young currant leaves. After the cucumbers are filled with brine, they should be pressed under pressure and left for a couple of days in a cool place.
After this time, the brine is drained and filtered, and the cucumbers are washed under running water. The washed vegetables are placed in jars and spices are added again. Bay leaf and red hot peppers. The brine is brought to a boil and poured into jars with vegetables. After filling, the jars are rolled up with metal canning lids.
Cold pickling of vegetables
Cold salting is one of the simplest and most popular among novice housewives, as it is very simple. Using this pickling method you can get a great crispy snack. When using the cold canning method, table vinegar is not used.
Most often, the recipe includes the following ingredients:
- vegetables;
- water;
- table salt;
- dill;
- garlic;
- horseradish;
- black peppercorns;
- black currant foliage.
The process of canning vegetables consists of a sequence of certain operations. The bottom of the prepared jars is layered with layers of spices and herbs. For a 3-liter jar, it is enough to use a few currant leaves, 2-3 bay leaves, 3 cloves of garlic, sprigs of dill. You can use a little chili if you wish.
Cucumbers are placed tightly on top of the arranged spices and herbs.
After installation, begin preparing the brine. To do this, dissolve 100 g of kitchen salt in water. Pour the prepared brine into jars of vegetables, leaving 1-2 cm of empty space on top. The further process of pickling for the winter involves placing the cucumbers in a jar under a nylon lid for 5 days.
The next stage of pickling is carried out only after the pickles have settled under a nylon lid for the winter, the brine becomes clear, and the sediment is at the bottom of the jar. The brine from the jars is carefully drained, and the remaining sediment is washed out by filling the jars several times with cold water. Washing is carried out until all the sediment at the bottom of the jar disappears.
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