Cold pickled cucumbers for the winter- the fastest and time-tested, and millions positive feedback recipe home preservation from which all your loved ones will be delighted. In autumn and winter, when the season is long gone fresh vegetables, fragrant pickles diversify your daily menu. Especially for you, we have prepared two simple prescription, in one of them vodka is added to the brine, and in the other - mustard powder.
Cold pickled cucumbers for the winter
Preservation for the winter is the main entertainment of all housewives during the harvest period. In June they cook Strawberry jam, in July -, and in August they are completely absorbed by cooking vegetable salads, and even in September there are still vegetables that can be harvested, for example, cabbage, bell pepper, green tomatoes. The very favorite pickles of all members of your family, as they say, from young to old, are crispy cucumbers. They are also decoration. holiday table and a nice addition to any homemade meal. A simpler and more beloved dish than fried potatoes with pickles for dinner.
Cold pickled cucumbers for the winter traditionally in the villages harvested in large wooden barrels, like others pickled products- mushrooms, apples, cabbage. Modern housewives, of course, choose a more convenient and versatile container for their blanks - glass jars, most often, three-liter. By opening a jar of cucumbers in winter, you can quickly organize a snack for guests, cut a salad, and other culinary opportunities.
We will harvest our cucumbers in jars according to unusual recipe- with water, which will be added directly to the brine. It is this ingredient that helps maintain a favorable acidic environment in jars, in which cucumbers can be stored for 1-2 years.
Cucumbers - 2 kg
Dill umbrellas - 2 pcs.
Young blackcurrant leaves - 5 pcs.
Cherry leaves - 5 pcs.
Garlic - 2 cloves
Horseradish leaf - 1 pc.
Black pepper - 8 peas
Vodka - 50 ml
Water - 1.5 l
This amount of green fruits is approximately enough for one three-liter jar. Be sure to choose small-sized fruits, and do not forget that special pickling varieties should be selected for pickling. These are fruits with a "studded" skin with small black spikes. It is these pickling varieties that are obtained after salting crispy, with dense pulp and soft skin.
There are a lot of options. Salted cucumbers for the winter in jars in a cold way do not require sterilization, seaming, cooking complex marinades. Everything is done quickly and simply. Simple pickled cucumbers do not spoil even without vinegar due to the addition of horseradish leaves and mustard powder. And the presence of blackcurrant and cherry leaves gives pickles special taste. Cucumbers pickled in this way are crispy and sharp.
Required products(for one 3-liter jar):
- 1-2 umbrellas of dill;
- 10 cherry leaves;
- 10 currant leaves;
- fresh cucumbers;
- a few pieces of allspice and black pepper;
- 2 leaves of horseradish;
- 1 tbsp mustard powder;
- water;
- 1 bay leaf;
- 2 tablespoons with a hill of coarse salt.
Recipe with photo step by step:
1. To cook cucumbers simple ambassador first they need to be washed. 
2. Also rinse all the necessary leaves: horseradish, cherry, blackcurrant, dill. 
3. Prepare jars. At the bottom put 4-5 leaves of blackcurrant and cherry, peppercorns, bay leaf. 
4. Fill jars with cucumbers as tightly as possible. Cucumbers do not report to the very top of the jar so that there is room to put the remaining leaves of cherries and currants. Be sure to put horseradish leaves tightly on top, they will not allow the cucumbers to become moldy. 
5. Pour ordinary cold water into the jar (do not add 3-4 cm to the top of the jar). Pour salt (be sure to take coarse salt so that it dissolves more slowly) and mustard powder. 
6. Close with a tight plastic lid. Store cucumbers with simple salting in a cool basement. The gradual dissolution of salt and mustard powder in water will ensure that the cucumbers are slowly salted.
See also how to do
Good thrifty housewives have many recipes for pickling cucumbers. Between themselves, they are almost identical. The difference is only in the amount of spices and salt. They can also differ in greens, which are put to give the cucumbers a taste and spicy aroma. There are two methods for pickling cucumbers: hot and cold. These vegetables can be harvested in a variety of containers: in a barrel, bucket, jar. Everything is at the discretion of the owner.
Recipe for lightly salted canned cucumbers with vodka for the winter
Required salting ingredients 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;
- Sugar - 3 tablespoons;
- Dill - 20 g;
- Horseradish (root) - 10 g;
- Capsicum bitter and allspice - at will and taste.
How to pickle vegetables for this recipe:
Recipe for pickling cucumbers in a cold way
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 unusual way pickling vegetables you will need to take such components;
- Fresh cucumbers - 2 kg;
- garlic cloves - 8 pieces;
- Rock salt- 2 tablespoons;
- Dill greens - 200 g.
Cooking includes the following steps:
How to pickle cucumbers with mustard for the winter - recipe
For making pickles cucumbers according to the recipe you will need to take the following components:
- Salt rock - 3 tablespoons;
- Horseradish leaves - 1/2 piece;
- 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.
Cooking consists of the following steps:
Recipe for pickling cucumbers in your own juice
For cooking you need:
- Cucumbers - 1.5 kg;
- Horseradish leaves - 30 g;
- Garlic cloves - 1 piece of small size;
- 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 such products:
- Salt rock - 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 these 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;
- Carnation - 2 branches;
- Cinnamon - 2 g;
- Sugar - 2 tablespoons;
- Rock salt - 4 tablespoons;
- Ripe red currant - 400 g;
- Filtered water - 1400 ml.
Cooking includes the following steps:
Recipe for pickled cucumbers for the winter with apples
For such a workpiece you will need these ingredients:
- Apples - 1.5 pieces;
- Fresh cucumbers - 750 g;
- Currant leaves - 13 g;
- rock salt and granulated sugar- 0.75 tablespoons;
- Purified water - 750 ml.
Cooking:
Recipe for pickling cucumbers for the winter in a hot way
you for cooking 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 for this recipe three-liter jars is as follows:
- Wash 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;
- Put all the spices on the bottom of the jar, and put cucumbers tightly on top. Pour freshly boiled water over vegetables. Cover the jar with vegetables for 15 minutes with a lid;
- While the vegetables are infused, prepare the brine. To do this, mix water, citric acid, rock salt and granulated sugar. Put the container with the components for the brine on the fire and bring to a boil;
- Drain the water from the jars and immediately pour the hot brine over the vegetables. Roll up the jars tightly with lids, turn them over and wait until they are completely cool. Then take it to the basement.
Salting home various vegetables for the winter is a small but very responsible duty of every housewife. Indeed, in any family winter period when fresh vegetables are so lacking, they like to eat tomatoes and cucumbers. And this is possible only under one condition: that in the pantry or in the cellar there are jars with canned vegetables. That is why in autumn the work on harvesting vegetables is in full swing in the kitchens, the most interesting and tasty recipes for an individual look are found and selected. But why shovel mountains of literature in search of desired recipe when all the most popular of them are collected on our website site in the "Salting" section.
Salting is one of the ways to preserve and preserve vegetables using the usual table salt. Thanks to it, harmful bacteria are destroyed, which cause the appearance of mold, due to which home pickles deteriorate. In addition to this important factor, salt has a positive effect on taste qualities vegetables; with it, salting at home acquires a pleasant, specific aftertaste.
Pickling cucumbers, tomatoes and other vegetables is considered the easiest and most reliable way to long-term storage. Salt and lactic acid act as preservatives, preventing vegetables from spoiling.
We have described a wide range of salted tomatoes: hot and cold salting, salting green tomatoes, assorted salting with cucumbers, salting stuffed tomato, cooking lightly salted tomatoes and salting tomatoes with apples. The site presents the methods "How to pickle mushrooms correctly" - black mushrooms, black mushrooms, mushrooms, mushrooms and, of course, salting of mushrooms. After all, without jars in which the salting of mushrooms for the winter is closed, your pantry with winter supplies will be incomplete.
Pickled cucumber recipes represent the largest spectrum in the pickling section. And not in vain! After all, pickling cucumbers is the most popular and in demand. Only salting tomatoes for the winter can compete with it. Among the variety of recipes for harvesting cucumbers, you can find both traditional methods of their preparation (cold pickling or hot salting, blank according to rustic recipes, workpiece salted cucumbers, salting in mustard, etc.), and quite unusual (for example, salting in a bag).
In addition, we will tell you how to pickle dill for the winter and how to ferment cabbage, watermelons. Using our recipes, you are unlikely to make mistakes when salting or fail. This can only occur if they are stored incorrectly ( optimum temperature storage of pickles just above 00C) or due to fermentation.
Salting vegetables for the winter is a whole art that combines vegetables, spices, seasonings and spices. We will notice that everyone can "command" salted vegetables, especially according to our recipes, regardless of age or gender. After all, there are materials for salting in any kitchen. Well, patience and desire will arise by itself, as soon as you remember how pleasant it is to open a jar of pickles in winter and proudly put it on the table.
Any housewife has her favorite pickle recipes for the winter. At the height of the vegetable season, the coveted notebook is taken, and hot but creative work begins to supply your family with goodies and pleasant additions to the main menu. However, a real culinary specialist will never refuse to try out a new recipe, at least on one jar - in case the result does not inspire. Especially popular salting on this topic is very diverse. Vinegar, aspirin, and citric acid are used as a preservative ... And there are more intriguing options.
for the winter: recipes. Crispy cucumbers
But we'll start with traditional way. In the end, not all housewives had time to become adept at spinning. And some of the recipes for pickles for the winter in the piggy bank are not very satisfying. Or the resulting product is not crunchy enough. We encourage you to try the new one.
The calculation is given for a three-liter cylinder - it is in these that cucumbers are most often pickled for the winter. Recipes with vinegar (and ours is one of those) usually involve sterilization, but here it will not be needed. Vegetables are washed, lids are boiled, jars are kept in the oven for sterilization. Three garlic cloves, a dill umbrella, an average horseradish leaf, five cherry and currant leaves, three each of amaranth and basil, a sprig of tarragon, a few peas are placed on the bottom of each allspice and half a pod of a small spicy one. Cucumbers are placed on top tightly, but without tamping, and boiled water is poured for a quarter of an hour. Then the water is drained, boiled again and returned to the cylinders. The third approach is the same, only before pouring, a spoonful of sugar and two salts are poured, as well as three spoons table vinegar. Banks are rolled up and turned over until they cool.
"Real jam"
And it is true! No other salting recipes for the winter in jars will give such an amazing result. However, you will have to be patient.
It will take four kilograms of small cucumbers without "ass" and tops. If these were not obtained, large vegetables cut lengthwise and stacked in a large pan or basin. A weighty bunch of parsley (chopped) is also poured there, a glass of vinegar is poured and the same amount vegetable oil. Next, add 100 grams of salt with sugar, dessert spoon ground pepper and garlic cloves (large head). Now you need to wait from 4 to 6 hours for the cucumbers to give juice. Then they are vertically laid out in half-liter jars and sterilized for about 20 minutes. We seal, turn over, wrap. And enjoy the winter!
cold cucumbers
Pickle recipes for the winter usually list the spices, herbs and other ingredients in the jar in detail. This is not needed here. You can compose a “Broom” to your liking, only peppercorns and garlic are important from other investments. The trick is in the filling.
Cucumbers are laid in a container, interspersed with herbs and garlic. Then a little water is heated up - just enough to dissolve two tablespoons of salt per liter. When the salt dissolves, the rest of the liquid is poured into the solution very chilled, just ice cold. Next, the brine is filtered, poured into jars. It is added to each for a bright color of cucumbers. The necks are tied with gauze for a day, then the cylinders are closed with tight lids, and the blank is hidden for two weeks in the basement. Only when the fermentation is over can the jars be corked.
Cucumbers in currant juice
Traditionally rolled vegetables can get boring over time. And not everyone loves pickle with vinegar. We offer the original recipe. Cucumbers are washed, scalded with boiling water and immediately doused cold water. Then they are packaged in a vertical position in cans. Dill, blackcurrant leaves, mint, cloves and black peppercorns are used as seasonings. Spices can be put between the cucumbers, or can be placed on top.
Now brine. For him, you need to squeeze the juice from the blackcurrant and strain well through a strainer or gauze. For every liter of water, you should get a quarter liter of juice. Liquids drain. This amount should be enough to preserve two kilograms of cucumbers. The brine is boiled with the addition of an incomplete spoonful of sugar and two - salt. When hot, it is poured into dishes, and they are immediately (this is important!) Hermetically sealed. Only after that, the twist is sterilized for eight minutes, turned over and closed with rags until it cools.
Cucumbers in ... cucumbers
At the height of the season, cucumbers are in bulk, and they are quite affordable. Especially if you buy overripe "freaks" - they ask for a penny at all. At the same time, there are very curious recipes for pickles for the winter, in which just “substandard” is required. You buy three kilograms of overripe vegetables and two normal ones. The latter are washed, deprived of tops and bases, and tightly packed in containers. IN original recipe there are no spices at all, but if you like fragrant spins, you can put your favorite set.
For brine, overripe cucumbers are scalded to soften the rough skin and rubbed on a coarse grater. Then juice is squeezed out of them through a couple of layers of gauze. It dissolves two incomplete spoons of sugar and salt and a three-gram sachet citric acid. The brine is boiled and poured into cucumbers. This must be done three times. The last time the cylinders are rolled up and left to cool.
Cucumbers with sorrel
Those who want to do without artificial preservatives can resort to sorrel. It perfectly prevents unnecessary fermentation and gives cucumbers a delicate and original flavor.
Prepared vegetables are laid out in jars vertically, with layers of fresh dill between them. For brine, a third of a kilogram of oxal leaves, sorted and well washed, is poured only with boiled water (about 700 ml) and boiled for 5-7 minutes until completely softened. The broth is rubbed through a fine sieve and additionally filtered. Two tablespoons of salt and half a glass of sugar are added to it, after which the liquid is again placed on the stove until it boils. Three times filling with boiling brine - and the jars are hermetically twisted.
Assorted Olivier
In winter, there are a lot of reasons to cook Olivier. You should not spoil the taste of your favorite salad with store-bought ingredients, as you can easily twist them yourself. Peas are cleaned. Without the pods, it should be a glass. Then the peas are cooked (no longer than seven minutes). A bunch of dill is placed in a three-liter balloon, a couple of cherries and three blackcurrant leaves and garlic - as you like, but according to the recipe, two cloves are enough.
Pre-treated cucumbers are pushed into a jar and filled with peas. The workpiece is poured with boiling water for a third of an hour. After draining, you need to dissolve one tablespoon of salt in it and boil again. Two tablespoons of sugar are poured into the balloon, and a spoonful of vinegar is poured. After refilling, the jar is sterilized for five minutes, corked, placed upside down and wrapped.
Do not be lazy to roll pickles for the winter. Recipes with photos convincingly demonstrate that it is not only delicious, but also very beautiful!
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