Salting cucumbers according to a new recipe. For the preparation of snacks with a spicy spiciness are needed. Video recipe for crispy spicy cucumbers with mustard

Agree, it is convenient if such a necessary product is always at your fingertips. There is no need to buy barrel cucumbers from grandmothers, and it is also not necessary to salt in barrels yourself. The cucumbers that you get will be no worse. Especially cold cooked. That's where we'll start.

How to pickle cucumbers for the winter in jars: a cold way

I confess honestly: I recently learned about how to pickle cucumbers for the winter in jars in a simple cold way. And I was amazed at the ease of the recipe. Anyone can handle it, even children will be happy to help you pickle cucumbers. What I especially like: such preservation is prepared without sterilization. There is no risk of getting burned with boiling water, getting injured. You just need to wash and dry the jars well.

Consider a simple recipe on how to easily and correctly pickle cucumbers for the winter in 3 liter jars.

Ingredients for 1 jar:

2 kg of cucumbers;
3 large garlic cloves;
5-6 pcs. black currant leaves;
5-6 pcs. oak leaves;
5-6 pcs. cherry leaves;
4 dill umbrellas;
4 medium sheets of horseradish;
6 black peppercorns;
2 bay leaves;
3 art. tablespoons of coarse salt.

Choosing cucumbers

First of all, you need to choose the “right” cucumbers: not smooth lettuce, but pimply, slightly prickly, with a plump skin. It is desirable that all root crops be approximately the same size - no more than 15 cm. Young cucumbers are usually sweet and dense, they do not contain voids, which means they will turn out crispy. Harvest them on the day of collection (or purchase).

Important! Salting water plays an important role. Ideally - spring, but you can use bottled or filtered. Vegetables salted in clean water are not only firm, they taste amazing! You can also insist filtered water on copper or silver.

Soak in water

Before pickling, be sure to soak the cucumbers for two to three hours in cold water. And if there is time, then half a day. Then they will become stronger and denser. In addition, in this way you will rid the vegetables of excess nitrates. Of course, the water after soaking will need to be mercilessly poured out.

Pay attention to the salt - it is best to take a large stone. Fine salt can give cucumbers unnecessary softness. Iodized is also not suitable.

Advice! As for spices and additional ingredients (fruit tree leaves, oak bark, etc.), the main thing here is not to overdo it. Excess additives can lead to fermentation of preservation. But it’s still not worth ignoring them completely if we want to get tasty and crispy cucumbers.

And now that you are already well versed in theory, let's move on to practice.

The sequence of pickling cucumbers in a cold way in 3 liter jars

I hope you have already sorted out the cucumbers, selected the strongest and most beautiful ones, washed them, soaked them in cool water for several hours. In the meantime, take care of the jars and lids. Wash them thoroughly with baking soda and pat dry. Lids fit ordinary plastic. You can scald them with boiling water to be sure.
At the bottom of each jar, lay oak, cherry and currant leaves, two horseradish leaves, bay leaf, peppercorns, dill umbrellas. Cut the peeled and washed garlic cloves in half and send them to the jar as well.
Now we take clean cucumbers, we leave the tips not cut off. The first row is laid vertically from cucumbers of the same size. If your vegetables are still of different sizes, then for the first row, select larger fruits. Cucumbers are laid very tightly. The second row - how it will turn out: both obliquely and horizontally, so that as many cucumbers as possible fit in the jar.

Why do you need to pack roots tightly? In the process of salting, they will decrease, the jar will become incomplete, and microbes can penetrate into the empty spaces formed. Therefore, the denser we tamp the cucumbers, the better for their taste and shelf life.

In a separate bowl, pour 3 tbsp. l. salt, pour a glass of cold water, mix with a spoon. We pour into the bank. If salt remains at the bottom of the container, add water. Stir, pour back into the jar. Next, add everything with cool clean water so that it covers the cucumbers. We take the jar with both hands and shake it a little so that the water is evenly distributed.
We put two sheets of horseradish on top of the cucumbers so that mold does not form. You can fold them in half or three to fit. We add a little more water. Slightly twist the jar on the table, gently holding it from above. Total water per jar takes about 1.5 liters.
We put the jar in a large plate, cover with a lid on top (do not close tightly!). Gradually, the fermentation process will go on in the jar, and some of the liquid will pour out of it into a plate. Leave it like this for about three days, until the fermentation process stops. After 3 days, add salt water from the plate to the jar, close it with a lid. We store pickled cucumbers in a cool dark place.

Cucumbers are fragrant and stored until the new harvest (about a year). If you need to cook "Olivier" or other salads, cucumbers need to be soaked for several hours. These cucumbers are great for making pickle. Of course, then salting the soup is no longer necessary.

To familiarize yourself in detail with the process of how to pickle cucumbers for the winter so that they are crispy, this video will help you. Everything is very accessible and visual.

If you want to make seaming for the future, then the hot salting method is more suitable for you. Here you will already need metal covers and a seaming key.

How to pickle cucumbers for the winter in a hot way according to a simple recipe

Ingredients for a 3 liter jar:

1.7-2 kg of cucumbers;
2 pcs. bay leaf;
2 dill umbrellas;
2-3 pcs. cherry leaves;
2-3 pcs. black currant leaves;
2-3 pcs. oak leaves;
1 grape leaf (optional)
10 black peppercorns;
Horseradish root - 6 cm;
5-6 garlic cloves;
0.5 pcs. hot pepper (optional);
2 tbsp. spoons of salt;
3-4 st. spoons of sugar;
0.5 tsp citric acid.

If so many components scare you, I can reassure you: for the first time, it’s enough to put dill, bay leaf, garlic, peppercorns. The remaining spices and leaves on the list are desirable, but not required. Cucumbers will still come out crispy and fragrant.

But if you try and put all of the above, then the taste will exceed your wildest expectations! All acquaintances will eat and praise, and then ask for the recipe.

Cooking:

Preparing cucumbers is no different from the cold pickling method. We select, wash, soak.
We process jars and lids: wash them well, scald them with boiling water. Lids can be sterilized with boiling water for about five minutes.
Put peppercorns, dill umbrellas, leaves (whatever you have), chopped garlic cloves on the bottom of the jar.
Then place the cucumbers very tightly. It is better to place the bottom layer vertically, then tamp the cucumbers horizontally and obliquely. Hot pickling can shrink vegetables even further, so density is important.
Pour cucumbers with water brought to a boil (1.5 liters per 3 liter jar), cover with processed lids.
Wrap up to keep warm (towel or blanket). Hold for three minutes.
Then we drain the water.
We repeat the operation, but now we keep the cucumbers in boiling water for about five minutes. To do this, heat a new portion of water, pour the first portion.
Pour the water from the jar into the pan, prepare the brine. For one and a half liters of water, take 2 tbsp. tablespoons of table salt and 3-4 tbsp. spoons of sugar. It retains the color and elasticity of the cucumbers, but will not be felt at all in the brine.
Pour citric acid (0.5 teaspoon) into the jar, pour boiling brine. In this recipe, as in the previous one, cucumbers are prepared without vinegar. And citric acid contributes to the excellent storage of your preservation.
We roll up the jars with lids, turn them over, wrap them with a warm blanket. Now let it cool down slowly (about a day or two). Then the cucumbers are even tastier.

You can store jars of cucumbers prepared in this way in your home pantry.

Salt cucumbers in a mixed way in 2 liter jars

Yes, yes, you can pickle cucumbers both cold and hot at the same time. What is nice: such seamings are stored for a long time, and the taste of cucumbers is very reminiscent of grandmother's barrel ones. This time I give proportions for 2 liters. For our small family, this is the best size. I'm sure you'll like it too.

Ingredients:

1.1-1.3 kg of cucumbers;
10-12 pcs. black peppercorns;
2 tbsp. l. top salt (per 1 liter of water);
2 garlic cloves;
2 pcs. dill umbrella;
1 branch of tarragon;
1 sheet of horseradish.

Cooking:

Wash fresh and strong cucumbers, soak for several hours.
We wash the jars with soda (you can - with laundry soap), pour boiling water.
Drain the water after 5 minutes. You can also sterilize them in the oven for about ten minutes. Then put them upside down on a towel, let them stand for a while.
Lids also need to be sterilized. Boil metal for about 15 minutes. Wash plastic well with soap, then scald with boiling water.
I'm preparing the brine. A 2 liter jar will take about a liter of water, but it’s better to make a brine with a margin (not 1 liter, but one and a half). During fermentation, some of the liquid may spill out, and you will need additional brine to fill the jars to the top.
For 1 liter of water, put two tablespoons (with top) of coarse salt. Boil for three minutes, cool to room temperature.
Rinse the cucumbers again, cut off the ends, dry them.
At the bottom of each jar we put an umbrella of dill, chopped garlic, tarragon.
Then we tamp the cucumbers very tightly. We put the second umbrella of dill on top, cover with a sheet of horseradish, folded in two or three layers. Of course, all spices must be clean - washed and dried.
Pour the vegetables in the jar with cold brine. Cover with a lid, put the jar in a large plate.
We leave for two days for fermentation.
In an additional brine (remember, we made it with a margin), add reserve cucumbers, some spices, leave in another bowl. Let them get ready too.
Then pour the brine from the jar into the pan, add additional brine. Heat and boil it for about five minutes.
Rinse cucumbers directly in jars with cool boiled water to remove plaque.
If there is an empty space in the bank, fill it tightly with reserve cucumbers. Add peppercorns.
Pour hot brine over the jar.
Then cover with sterilized lids, roll up.
Turn over, wrap, leave for a day. Store in a cool place - cellar or pantry.

As you can see, there are fewer ingredients here, but this does not affect the taste. Cucumbers turn out amazingly tasty, crispy, and are stored for a long time.

After opening the jar, put them in the refrigerator, where they can also be stored for about a week. Maybe longer, but they quickly flew away with us. I think that you will not stagnate either.

That's all the culinary subtleties and secrets. Now you know interesting and simple recipes on how to properly pickle cucumbers in jars. Try different ways and see which one you like best. Personally, I often pickle cucumbers in a cold way, because I do not like to mess with boiling water. But this is a matter of taste. For a large family, it makes sense to stock up on pickles for the future, but here the hot method is already indispensable. In a word, choose, experiment. I wish you good luck and new culinary achievements!

It was the Slavs who learned to prepare the most delicious pickles for the winter in jars and other containers. To date, there is a wide variety of different recipes for the methods of canning and salting this vegetable. You can salt cucumbers in a hot, cold way, under a nylon or metal lid - the main thing is that these vegetables are fresh and elastic.

There are quite unusual ways of preparing cucumbers for the winter, and the most ancient and one of the first was the preparation of delicious cucumbers in a pumpkin. Today, almost every housewife prepares crispy cucumbers. Pickles allow you to diversify the diet and complement other dishes in the winter, when there are not enough fresh vegetables on the menu. They are used as independent dishes, added to pickle, salads, and pickle is perfectly used as a separate drink.

In order to pickle vegetables, you need to know the basic rules and methods of cooking.

There are many ways to preserve vegetables. Recipes have their own secrets of pickling cucumbers and differences from each other, but there are a few basic rules that are followed in order to prepare delicious preservation.

To begin with, it is worth choosing the right vegetables for pickling. It plays a role in how the fruit will be prepared. For example, pickling cucumbers for the winter in liter jars requires the selection of small and approximately the same size vegetables, which will allow them to be carefully laid out in containers without violating integrity. There are recipes where the fruits must be cut into rings - for this you can use larger and uneven cucumbers. It is also worth paying attention to their density, color and the presence of damage.

For preservation, strong and unripe fruits with a pimply peel are ideal. After the product is selected, it is soaked in cold water for 2-3 hours. There is one secret in order for the cucumbers to be well salted and soaked in brine: their tails are cut off a little on both sides and several punctures are made at this place with a fork.

The utensils in which the vegetables will be cooked play an important role: they must be perfectly clean. The banks themselves must be subjected to thermal sterilization. Many housewives still prefer soda and soap solutions for washing jars and tubs. Lids, depending on the material from which they are made, are also subjected to steam or boiling water treatment. Neglecting the elementary rules for preparing containers can lead to the formation of souring in the future and lead to spoilage of the dish.

The water from which the brine for cucumbers will be prepared is also important: it must be clean, without impurities. Store-bought distilled water can be used.

Without fail, salt is used for pickling cucumbers - it is she who gives the necessary taste. Different recipes require a certain amount, but the invariant is that only rock salt is used. Experienced housewives warn that the use of fine and especially sea salt will make vegetables soft and not crispy.

You should not miss such an important point as spices and spices. They allow you to cook the most delicious and fragrant pickles. For example, in order to achieve crispy cucumbers, you need to put peeled oak bark in a jar or tub. The classic recipe for pickles for the winter in jars includes the following set of spices and spices:

sprigs of dill along with inflorescences (umbrellas);
horseradish and currant leaves;
pepper, salt, garlic.

Other recipes may contain completely different ingredients in the form of spices and herbs.

Salting methods

There are many recipes for pickling cucumbers for the winter, but all of them, without exception, are divided into 2 different cooking methods: cold and hot.

In a cold way, you can quickly and easily prepare vegetables for future use. The recipe for pickling cucumbers is as follows. To begin with, fruits are laid out in a pre-prepared container, poured with cold brine and closed with a nylon lid. The brine is prepared quickly: salt is added to the water and stirred well, you can also add garlic or spices at your discretion. This is the fastest way to pickle. A container with vegetables is stored in a refrigerator or cellar - it is important not to leave the workpiece warm, otherwise it will deteriorate.

Even for pickles, the recipe is as follows: the hot method involves cooking the brine itself on fire and rolling the jars with metal lids. It is in this way that pickled crispy cucumbers in jars are most often prepared. This method allows you to achieve a unique aroma and taste due to hot processing. In the classical form, the preservation of cucumbers by this method is carried out as follows:

The brine is being prepared. The necessary spices and spices are added to boiling water, they are allowed to boil for some time.
Pour jars with cucumbers up to half with prepared brine and leave them in this form for a while.
After the aging time, the brine is added and the jars are rolled up with tin lids.

Pickled cucumbers in jars are stored for some time at room temperature, after which they are sent to a cool place for a long time. There are subtleties for preparing this kind of pickles: experienced housewives recommend adding mustard seeds to containers so that the brine does not ferment, and horseradish leaves will help to avoid mold.

Other pickled cucumber recipes

For longer-term storage of pickles, hot cooking is best, and cold pickling can prepare vegetables quickly, but they do not last that long.

Quick Recipe

For cooking, you will need 2 kg of vegetables, 3 dill inflorescences, 1 clove of garlic, 5 currant and cherry leaves, 8-10 peppercorns, horseradish leaves and root, 1.5 liters of water, 2 tablespoons of vodka, ¼ stacks of salt.

Before quickly pickling cucumbers, it is necessary to select vegetables and pour boiling water over them, then immerse them in ice water. It is this fact that will preserve the density. The fruits are placed in a 3-liter jar, with each layer sprinkled with spices, herbs, garlic and horseradish. The brine is prepared separately (salt and alcohol are poured into the water), after which jars are poured into them. In this way, crispy, moderately spicy and very tasty cucumbers are prepared without vinegar.

spicy cucumbers

For the preparation of fragrant and spicy pickles, the following recipe is suitable. The fruits are soaked in cold water for 2-3 hours, after which they are placed in jars. At the bottom of the container you need to put garlic, pepper, dill and horseradish root. Salt is put at the rate of 1 tbsp per 3 liters of water. The jars are covered with a nylon lid and put in a cool place - initially the brine will be cloudy, but then it will gradually brighten. You can use this pickle in 2-3 weeks.

These recipes show how to pickle cucumbers for the winter in jars quickly and easily. It is worth remembering that the taste and quality of pickles will depend on the amount of salt and spices.

If we preserve vegetables for the purpose of long-term storage, then it is best to use the hot cooking method.

Recipe for fragrant cucumbers

From the ingredients you will need:

cucumbers;
salt, sugar;
garlic;
horseradish;
Bay leaf;
lemon acid;
water;
dill.

Cucumbers should already be selected and soaked in cold water. Banks, meanwhile, are being sterilized. Boil water in a separate bowl. The fruits are laid out in glass containers and poured with boiling water - so they stand for 15-20 minutes, after which the water is drained.

For brine, boil water and pour it over vegetables again, then drain it again and add spices and spices to it. Pour citric acid into each jar and then fill with brine. It is customary to keep jars of pickles warm for several days, while they are turned upside down and wrapped in a thick blanket. After they are lowered into the cellar or put in the pantry.

Recipe for spicy and crunchy pickles

This method will tell you how to pickle cucumbers in jars with the addition of oak bark, which gives the pickles a special piquant taste and crunchiness. For salting, it is necessary to prepare cucumbers, cherry leaves, currants, dill, horseradish root, salt, garlic and oak bark. The latter can be purchased at pharmacies. All spices, twigs, leaves and 1 tsp are placed at the bottom of sterilized jars. shredded bark. Cold brine is poured into jars with fruits and closed with nylon lids. Containers with pickles are placed in a dark and cool place.

Recipe "cucumbers in cucumbers"

Many people liked this method, as it is quite simple, and the cucumbers turn out to be unusually tasty. Vegetables must be carefully selected: one part for the preparation of the cucumber mass, and the second for whole salting. Ingredients for fermenting vegetables:

salt;
garlic;
dill;
horseradish, cherry, apple, raspberry and grape leaves.

To prepare the “cucumber sauce”, you need to grate fresh cucumbers on a coarse grater, then add salt and spices to the mass. At the bottom of the jars we put the leaves and the root of horseradish, lay out the cucumbers and pour over the mass. We finish the styling with horseradish leaves and garlic, after which we cover with nylon lids and put in the refrigerator. After 2 weeks, “cucumbers in cucumbers” can be put on the table and enjoy their taste.

Experienced chefs recommend taking beautiful and dense vegetables for pickling. Recipes for cucumbers for the winter in jars should be chosen to your taste and based on what dishes they will be added to. For example, it is better to use pickled vegetables for pickle, and hard and crispy pickles are more suitable for salads. You can add from herbs not only traditional dill and horseradish, but also tarragon, celery, basil, parsley, mustard and saffron.

Pickles cooked in tomato juice also have a special taste. Do not be afraid to experiment with different canning recipes, because only through your own experience can you select the most delicious canning methods.

Pickled cucumbers are rightfully considered an integral part of the menu in the winter season. Preservation of vegetables in this way helps to preserve their beneficial properties, due to which the product has a high value. Let's consider the important aspects in order.

In order for the pickles to turn out to be of high quality, use only young fruits. The so-called "piculi" are considered smaller in size - green cucumbers about 5 cm long. They are followed by gherkins, their length is about 7 cm. Fruits 10-12 cm long will be the best option for pickling. In practice, experienced housewives preserve large vegetables , but they take up a lot of space, and cutting them lengthwise is not supposed to.
Often you can find canned cucumbers that can be salted together with oak, blackcurrant or cherry leaves. Due to the content of tannins in these plants, cucumbers retain their structure, remaining crisp and dense throughout the entire shelf life.
If you are focusing on a variety of pickling cucumbers, give preference to Ryabchik, Vyaznikovsky, Dolzhik, Nezhinsky, Borshchagovsky. In cases where a decision is made to preserve vegetables for the future, choose only those fruits that grow in open ground. Greenhouse cucumbers, in turn, are tasteless and watery, they are categorically not suitable for pickling.
In cases where, after sorting through the fruits, you did not weed out the extra ones (withered, large in size), add granulated sugar to the brine at the rate of 1.5-2% for the entire jar. Such a move must be made in order to speed up the fermentation process, which will not allow the cucumbers to “turn sour”. As a rule, small vegetables (5-10 cm) are salted in a 6-7% solution, while larger fruits are preserved in an 8-9% solution.
Since cucumbers do not have a pronounced aroma and taste, they must be salted in combination with seasonings and herbs. Such a move will add saturation to the fruits, due to which the latter will not seem insipid. Depending on personal preferences, choose a bouquet of spices yourself, focusing on the taste preferences of household members. The most popular and proven seasonings are coriander, garlic, parsley, allspice (peas), dill, celery, tarragon, horseradish, savory.
The taste of canned cucumbers is directly dependent on salt. If you use old or stale products, the granules may not dissolve in water. Crystals, in turn, will begin to squeak on the teeth, spoiling the impression of using the product. Cucumbers will be covered with a white coating similar in consistency to mold.

cucumbers (length 5-7 cm) - 2.3 kg.
crushed sea salt - 160 gr.
sugar (preferably beetroot) - 155 gr.
citric acid - 2 sachets (about 22-25 gr.)
purified drinking water - 3.2 liters.
allspice - 8 peas
garlic - 8 teeth
horseradish leaves, currant leaves
parsley dill

Sort the cucumbers, sort them by size and degree of ripeness, wash thoroughly with a foam sponge. Type cold running water into a large basin, place the fruits there for 3-4 hours. After that, collect ice (preferably melted) water in another container, move the cucumbers into it.
At this time, start processing the greens. Wash dill, parsley, currant and horseradish leaves to remove all dust and foreign microorganisms. Place the listed ingredients on a towel or paper towel and dry thoroughly.
Sterilize jars of soda by boiling them in a saucepan for 5-7 minutes. At the end of the period, dry and leave to air at room temperature so that excess moisture evaporates.
Put the washed greens on the bottom of the sterilized jar, start preparing the brine. Mix sea salt, granulated sugar (both beetroot and cane sugar are allowed), citric acid powder in one loose composition. Pour filtered water into the mixture, put the pot on the stove and bring to a boil.
When the granules are completely dissolved, turn off the burner, wait 10 minutes, then turn it on again. Boil for another quarter of an hour, then remove from the stove and cool slightly. Put chopped parsley and dill on the bottom of the jar, send currant and oak leaves here. Peel the garlic and cut the cloves into 2 equal parts, send to the container.
Lay out the cucumbers, arranging them in a convenient way (vertically, horizontally, diagonally), pour the fruits with the resulting brine, let it brew for 10 minutes with the lid open, then roll up and turn the jars upside down. Cover with a towel, cool to room temperature. Take it to the cellar or basement for at least 1 month.

fresh cucumbers (length about 7-10 cm) - 1.7 kg.
fresh dill - 1 bunch
dill (seeds) - 35 gr.
horseradish root - 4-6 gr.
wild garlic - 2 stalks
hot pepper - 3 gr.
fine food salt - 155 gr.
purified water - 2 liters.

Sort the cucumbers by size, shape and variety, wash them under cold water, put them on a towel to dry completely. Pour running water into a bowl, add ice cubes, place the fruits there for 6 hours.
While soaking is in progress, proceed to sterilize the jars. First, put each of them in a saucepan, pour water and boil. After that, wipe dry, leave until the moisture evaporates. When the soaking time is up, remove the fruit and cut off the “butts”, wash them well with a kitchen sponge to remove bacteria.
Take an enamel pan, pour salt (food, not sea) into it, add filtered water. Put on the stove, boil so that the granules dissolve completely. After that, pass the pre-chilled brine through 3 layers of gauze.
Peel the horseradish root, wash and chop the dill. Place cucumbers on the bottom of the jar, alternately shift them with spices (ramson, pepper, horseradish, seeds and a bunch of dill).
Pour the brine into the container, put the pressing circle and oppression. Take the jar to a warm place for 1 week to start and mark lactic acid fermentation. After the specified period, remove the resulting foam, film and mold, add more brine.
After updating the composition, take the container to a dark and cold place, the fruits should be thoroughly salted. At the same time, do not forget to remove moldy formations every day and wash the oppression.
After about 1 week of salting, remove the cucumbers from the jar, wash them in cold filtered (!) Water. Now place in new (sterile) containers, fill with the brine in which the preliminary preservation was made (first it must be passed through a cotton-gauze filter).
When all the cucumbers and spices are stacked, close the jars with clean lids. Pour water at room temperature into a wide saucepan, put a jar / jars there, send it to the stove. To prevent the glass container from cracking, it is recommended to put a block of wood or a piece of cloth on the bottom of the pan.
When the composition begins to boil, note the time, after half an hour, remove the cucumbers from the stove, cork the jars with tin lids. Turn the containers upside down, cool, then take to a cool place for long-term storage.

short-fruited cucumbers - 1.8 kg.
fresh dill - 1 bunch
garlic - 5 teeth
red pepper (ground) - 2 gr.
horseradish root - 5 gr.
blackcurrant (leaves or fruits) - 5/10 gr., respectively
tarragon (leaves) - 4 gr.
fine sea salt - 160 gr.
drinking water - 2.3-2.5 liters.

Pour sea salt into a thick-walled saucepan, add water, put the container on medium heat and bring the mixture to a boil. When the first bubbles appear, turn down the power, simmer the composition until the crystals are completely dissolved, then remove from the stove and cool. Pass the resulting brine through a gauze fabric folded in several layers, wait 1 hour.
Sort the cucumbers, leave specimens about 9-10 cm long for conservation. Wash them under the tap, then send them to the basin and soak in ice water (the holding time is about 3-5 hours). After the specified period, wash the fruits again, cut off the “butts”.
Peel and chop the dill into medium sprigs, cut the garlic cloves into 2 equal parts. Place the spices on the bottom of the container, add red ground pepper, currant berries or leaves, horseradish, tarragon here.
Lay the cucumbers in a vertical way over the entire cavity of the jar, pour in the saline solution, close the nylon lid. Take the containers to a warm place for 2 weeks, wait for the end of fermentation.
Remove the film and mold, add the brine to the top, step back from the neck by 3-4 cm. Put the jars in a saucepan, add water, boil for about a quarter of an hour with the lid open. After that, immediately roll up, turn the vessel upside down, cool. Take it to the basement or cellar for 2 months.

tomatoes - 10 pcs. medium size
cucumbers - 0.7 kg.
ground salt - 40 gr.
granulated sugar - 110 gr.
horseradish leaves - 5 pcs.
dill - 0.5 bunch
parsley - 0.5 bunch
hot pepper - 1 pod
garlic - 0.5 heads
bay leaf - 3 pcs.
currant leaf - 5 pcs.
fragrant cloves - 4 stars
black pepper (peas) - 5 pcs.

Wash the tomatoes with cold water, wipe them with a kitchen sponge, dry with a towel. Pass through a meat grinder, after removing the peel. Send the resulting porridge to a thick-bottomed pan, put on the stove, simmer (do not boil) over low heat for about half an hour.
Prepare jars: wash them with soda, then boil for 7 minutes, dry. Soak cucumbers in a bowl of ice, preferably melted water, leave for 5 hours. After this period, cut off the ends, wipe with a towel.
Wash the dill, parsley, horseradish and currant leaves, peel and chop the garlic into slices. Send the greens to the bottom of a sterile jar, add cloves, peas and hot peppers, bay leaf.
Mix tomato juice with sugar and salt, wait for the crystals to dissolve completely. Pour the cucumbers with the resulting mixture mixed with boiling water in a ratio of 2: 1. Send the jars to the pan and put on the stove, boil for 10 minutes. Next, screw the containers with a tin lid, cool and transfer for long-term storage.

Like any other business, the preservation of cucumbers has a number of features that must be taken into account without fail. The main rule that you should pay attention to is the correct preparation of the brine, which sets the tone for the whole dish.

Video: a step-by-step recipe for pickled cucumbers for the winter

Step 1: Prepare the ingredients.

First you need to sterilize the jars. I do this in a preheated oven. up to 100-120 degrees. Banks must be clean and washed before this. I keep them there for about 15 minutes. Then I clean the garlic, horseradish root, cut it into small pieces, wash the cherry and horseradish leaves under cold water. Cucumbers are also carefully washed, I try to choose the same size so that they lie better in a jar. I pour boiling water and soak in cold water for 2-3 hours. I cut the ends with a knife - this is necessary so that they are better saturated and excess air comes out.

Step 2: We are engaged in laying cucumbers in jars.

We lay the cucumbers tightly so that there is no space between them. I leave the jar up to the neck about 5 centimeters. Because, absorbing the brine, the cucumbers will then be without part of the marinade. Between the cucumbers and on the bottom we lay horseradish and cherry leaves, garlic cloves and horseradish root. Be sure to dill at the bottom and an umbrella on top of the cucumbers.

Step 3: Pour in the marinade.

We prepare the marinade from cold well water or spring water. If one is not at hand, then in the store you can buy bottled. Well, or, in extreme cases, boil and cool the water for pouring. Add table salt and a tablespoon of sugar. All this is mixed and poured into a jar. On top, you can add a leaf of horseradish and 2 tablespoons vodka. Close tightly with plastic lids. Cucumbers from this will acquire a peculiar taste and will be stored longer. You can salt, of course, without vodka, but then the cucumbers will ferment, and they will taste like barrel ones. You choose whichever you like.

Step 4: Serve cold pickled cucumbers.

I advise you to serve cucumbers in any porridge and potatoes, it is especially pleasant to use with fried meat. Suitable for any salad and for making pickle. Enjoy your meal!

If you make a recipe without using vodka, then my advice to you is to drain the brine in a couple of days, strain through cheesecloth or a sieve, boil in a saucepan, cool and return to the jars. You can even roll up, such cucumbers are no longer afraid of anything. And one thing, when you drain the brine, please note that the cucumbers may decrease in volume. I do not advise adding or shifting from other jars, because after pouring the brine back, they will take their previous volume.

You can also use the so-called "home distilled water". Freeze in the freezer, then let thaw. You will get very good quality water.

For many years, cucumbers have been a good addition to any meal. The only pity is that they quickly keep up and just as quickly depart. But the hostesses have adapted to this peculiarity of theirs. They prepare cucumbers for the future. Previously, this vegetable was salted in barrels and stored in cellars and glaciers. However, with the advent of glass containers, changes were made to the conservation of cucumbers - they began to be harvested for future use in jars.

Most often they are pickled with the addition of vinegar. But, unfortunately, not everyone can eat sour pickled cucumbers. This is where salting comes to the rescue. Pickled cucumbers in jars taste not much different from barrel ones. But in order for the products, so diligently assembled and prepared for the winter, not to disappear, you need to know some of the features of this type of preparation.

Subtleties of cooking

The best varieties for salting are Vyaznikovsky, Nezhinsky, Dolzhik, Borshchagovsky, Ryabchik. Cucumbers for harvesting for future use should be grown in open ground. Do not salt greenhouse cucumbers, as they are watery and tasteless.
To get the highest quality products, you need to use young cucumbers. The smallest are pickles - greens 3-5 cm long. Then come gherkins - cucumbers no more than 7 cm long. The optimal size of cucumbers for pickling is up to 12 cm long. You can pickle fruits of a larger size, but in this case they will take up a lot of space in the jar, and it is not customary to cut them into transverse shares in pickling. Large cucumbers can be left for pickling.
Cucumbers do not have a pronounced taste or aroma. Therefore, they are salted together with herbs and aromatic spices. Each housewife selects a bouquet of herbs individually, taking into account the taste preferences of her family. But there are popular herbs and spices that are most often used in salting. These are dill, garlic, hot red pepper, peppercorns, horseradish, tarragon, savory, coriander, celery, parsley.
Cucumbers are salted together with cherry, oak, blackcurrant leaves. The leaves of these plants contain tannins, thanks to which pickles remain dense and crispy.
Sometimes, for accelerated fermentation, 1-2% sugar is added to the brine. It is put in the event that large or slightly withered cucumbers are salted.
The quality of the final product also depends on the salt. If the salt is bad, then it will not completely dissolve in the brine and will fall out in the form of a precipitate, and a plaque similar to mold will appear on the vegetables.
Usually, 6-7% brine is used for pickling small cucumbers. But if you have to salt larger specimens, the amount of salt is increased to 8-9%.

Lactic acid fermentation of cucumbers

Lactic acid fermentation is a mandatory process for salting. Best of all, it proceeds at a temperature of 20-22 °. At this time, various kinds of bacteria multiply, and putrefactive ones too, but lactic acid ones prevail. This is celebrated around the fifth day. You can see that there is more brine, and the weight of cucumbers decreases. The fact is that during this period the juice from them goes into the brine.

Then comes the second phase of salting. Jars with cucumbers are taken out to a cool place, where for 15-20 days lactic acid bacteria continue to intensively secrete lactic acid. Together with the brine, it penetrates into the fruits, due to which they begin to gain weight again and become denser.

Then comes the third phase: fermentation almost stops. Cucumbers continue to absorb the salt solution. At the end of this period, they become usable.

Pickled cucumber recipes in jars

Salting in jars is very convenient, because it is not required to store specially equipped rooms with a low temperature, which are needed for pickles in barrels.

Cucumbers in jars are salted in two ways. In the first version, these vegetables are first salted in any container (barrel, pan, bucket) according to your favorite recipe, then transferred to jars, poured with the same brine, but filtered, and closed with lids. When sealed seaming is pre-pasteurized.

In the second version, cucumbers are salted immediately in jars.

Pickled cucumbers in jars: the first recipe

fresh cucumbers - 1.6-1.8 kg;
salt - 70 g per 1 liter of water;
dill - 40 g;
garlic - 8 cloves;
hot red pepper in pods - 5 g;
parsley, celery - to taste;
horseradish (root) - 5 g.

Cooking method

Prepare the brine first. To do this, dissolve all the salt in a small amount of hot water, and then combine with the rest of the water. Let the brine cool and settle. Then filter through several layers of gauze.
Sort cucumbers by size. Set aside crooked, overripe or oversized fruits.
Soak cucumbers in a bowl of cold water for 5-8 hours. This will help restore their freshness and juiciness. In addition, such cucumbers remain dense during salting and there are no voids in them.
Trim off the ends where dirt can accumulate. And it is also believed that it is there that the most nitrates are. Wash fruits thoroughly.
Place cucumbers upright in clean jars. Fill with brine. Close with lids. Leave at room temperature for 3-4 days.
When lactic acid fermentation begins, pour the brine from the jars into a saucepan and boil.
Rinse cucumbers.
Wash the greens, peeled garlic, whole pepper pods.
Place the cucumbers vertically in the jar, shifting with the spices. Fill with hot brine.
Place the jars in a wide-bottomed saucepan, cover with lids. Pour hot water into the bowl up to the shoulders of the jars. Pasteurize for 15 minutes at 90°.
Remove the jars from the water and seal immediately.
Cool upside down.

Pickled cucumbers in jars: the second recipe

Ingredients (for one three-liter jar):

fresh cucumbers - 1.6-1.8 kg;
horseradish - 1 sheet;
dill umbrellas - 3 pcs.;
garlic - 1 head;
blackcurrant leaves - 5 pcs.;
cherry leaves - 2 pcs.;
salt - 100 g;
water.

Cooking method

Sort the cucumbers. Soak for several hours in cold water. Wash. Trim off the ends.
Stack vertically in clean jars while adding the washed greens.
Pour in the salt. Fill with cold water. Cover the jars with gauze and leave in a warm place for 3-4 days. To make the salt dissolve well, periodically turn the jar upside down, after closing it with a lid. Don't worry about the cucumbers being too salty; they will take as much salt as they need.
When lactic acid fermentation begins, drain the brine: you will no longer need it.
Pour clean water into a jar of cucumbers and pour immediately.
Pour cold water again. Close the jar with a tight-fitting nylon lid. Place the jars in a dry, dark, cool place.

Pickled cucumbers in jars: the third recipe

Ingredients:

fresh cucumbers - 1.6-1.8 kg;
dill (greens) - 50 g;
garlic - 6 g;
ground red pepper - 1.5 g;
horseradish (root) - 6 g;
blackcurrant leaves - 10-15 pieces;
tarragon leaves - 6 pcs.;
salt - 70 g per 1 liter of water.

Cooking method

Prepare the brine by boiling water with salt. Cool and then strain it through several layers of gauze. Let it rest.
Sort fresh cucumbers, leaving only small and medium (no more than 11 cm long).
Soak the fruit for several hours in cold water. Wash. Trim off the ends.
Wash greens and garlic well in cold water.
Put cucumbers with spices in a jar.
Fill with prepared and settled brine. Close the lid. Put in a warm place for 12 days to ferment.
Then add the brine to the top of the jar.
Pasteurize for 15 minutes at 90°. Seal tightly.

Pickled cucumbers in a jar - spicy, spicy, with pre-salting in another container

Ingredients (for one three-liter jar):

fresh cucumbers - 1.6-1.8 kg;
dill (greens) - 40 g;
dill seeds - 1.5-2 g;
horseradish (root) - 5 g;
wild garlic (wild garlic) - 1 stalk;
hot pepper - 2 g;
salt - 60-80 g per 1 liter of water.

Cooking method
Stage one:

Sort cucumbers. Soak in cold water for 5-6 hours.
Wash thoroughly. Trim off the ends.
Prepare the brine. To do this, pour salt into the pan and pour water. Boil. Cool down. Strain through several layers of gauze.
Wash the greens, peppers and peeled horseradish.
Put the cucumbers in a saucepan or barrel, shifting them with spices. Fill with brine. Put a circle, and on it - oppression.
Leave the container in a warm place for 4-5 days for lactic acid fermentation. When fermentation stops, remove film, foam, mold from the surface of the brine. Top up with fresh brine. Put in a cool place to pickle the cucumbers. But at the same time, be sure to clean the mold every day, wash the circle with oppression.

Stage two:

Remove pickled cucumbers from brine, rinse well in cold water.
Place in clean three-liter jars.
Strain the brine in which the cucumbers were salted through a cloth. Pour over the cucumbers. Cover jars with sterile lids.
Place jars of cucumbers in a wide container (basin), pour water up to the shoulders of the jars and place on the stove. To prevent the jars from cracking, place a wooden circle or soft cloth on the bottom of the dish. Bring to a boil. Record the time from this point on and sterilize the cucumbers for 25 minutes.
Seal the jars hermetically. Cool down.

Note to the owner

Cucumber pickle after lactic acid fermentation is usually cloudy. During sterilization, the microorganisms that caused this fermentation die. During storage of cucumbers, all the turbidity settles to the bottom and the brine becomes transparent. If you shake the jar of cucumbers, the brine will become cloudy again. The sediment does not affect the quality of the product.

You can preserve cucumbers without your brine. In this case, you need to prepare a new one. To do this, take 30 g of salt, add 7-8 g of citric acid and dilute them in 1 liter of water. Cool the brine, let it stand, then strain.

Cucumbers with pre-salting in a different container can be prepared according to any recipe. Only the composition of spices changes, thanks to which the cucumbers are spicy, garlicky or spicy. The amount of salt remains the same.