Pickled cucumbers are an appetizer that is familiar to literally every person since childhood. Such blanks are used not only to decorate the feast, but also to add to salads, main courses, soups. There are many recipes for preparing this dish, but the classic way of pickling cucumbers is considered the most popular and successful. Interestingly, according to many housewives, it is in the classic recipe that the best seasoning for pickling cucumbers is used. So, how to prepare vegetables and pickle them?

Pickled cucumbers - an appetizer that is familiar to literally every person

One of the successful seasonings, which has been used in the process of pickling cucumbers for many years, is considered to be the following, which includes:

• cherry leaves;
• Bay leaf;
• garlic;
• dill umbrellas;
• horseradish leaves;
• salt;
• allspice;
• currant leaves.

Such an ordinary rich bouquet of seasonings will allow you to endow pickles with an unsurpassed aroma and taste.

Pickled cucumbers for the winter according to my mother's recipe (video)

Pickled cucumbers: the usual classic recipe for the winter in jars

It is this recipe that implies the use of the best bouquet of seasonings for pickling cucumbers.

During the cooking process you will need:

• 600 grams of cucumbers;
• 1 bay leaf;
• 9 peas of a mixture of black and allspice;
• 1 sheet of horseradish;
• 4 garlic cloves;
• 5 currant leaves;
• 4 cherry leaves;
• 500 milliliters of water;
• 1 tablespoon of salt;
• 2 dill umbrellas.

It is this recipe that implies the use of the best bouquet of seasonings for pickling cucumbers

How to pickle:

1. Vegetables are washed, soaked in cold water for 4 hours.
2. Peppercorns, peeled garlic cloves, and bay leaf are placed in pre-sterilized jars.
3. Then the soaked vegetables are placed in the container, horseradish leaves, cherries and currants are placed between the cucumbers.
4. Cucumbers are compacted and covered with dill umbrellas.
5. Brine is prepared in a separate container. To do this, salt is dissolved in water, the liquid is brought to a boil, removed from heat and cooled.
6. The jars are filled with brine so that it covers all the vegetables, closed with nylon lids and sent to the refrigerator for 2-4 weeks, depending on the size of the cucumbers used.

If cucumbers are planned to be stored longer than before winter, a small amount of olive oil should be poured into the jar so that it forms a thin layer on the surface of the brine.

How to quickly cook small cucumbers?

If you want to taste small salted cucumbers right now, you should use the following recipe, for which you need:

• 1 kilo of cucumbers;
• 3 garlic cloves;
• 1 dessert spoon of sugar;
• 1 bunch of dill;
• 30 grams of coarse salt.

Cucumbers will be ready quickly

How to cook quickly:

1. Small cucumbers are washed, placed in a bag, salted and sweetened.
2. Garlic is peeled, cut into circles.
3. Dill greens are washed, dried and chopped with a knife.
4. Garlic and dill are transferred to the package.
5. The bag is then tied up and gently but vigorously shaken.
6. The workpiece is removed in the refrigerator for 6 hours.

It is interesting that exactly 6 hours is enough for high-quality pickling of vegetables, and after this time, cucumbers can already be eaten.

Preservation of cucumbers with red currant

Pickled cucumbers in jars sometimes do not look appetizing enough, so some housewives prefer to salt them along with bunches of red currants. By the way, these berries not only make the appearance of the workpiece more interesting, but also improve the taste of the cucumbers themselves.

For cooking you need:

• 4 black peppercorns;
• 600 grams of cucumbers;
• 2 garlic cloves;
• 1 onion;
• 1.5 cups of redcurrant clusters;
• 3 clove buds;
• 1 liter bottle of drinking water;
• 1 tablespoon of sugar;
• 2.5 tablespoons of salt.

Pickled cucumbers in jars sometimes do not look appetizing enough, so some housewives prefer to salt them along with bunches of red currants

How to salt:

1. Vegetables are washed.
2. All the spices, chopped onions and peeled garlic are placed at the bottom of the glass container.
3. Prepared cucumbers are laid in a container in an upright position.
4. A third of the currant is peeled from twigs, moved, washed and placed in jars - in the intervals between cucumbers.
5. In a clean saucepan, a brine is boiled from water, sugar and salt. The liquid is stirred and brought to a boil.
6. The blanks are poured with boiling brine, their top is decorated with the remaining handfuls of currants.
7. Banks are covered with lids and sent for sterilization for 10 minutes. Containers are rolled up and wrapped.

Currant, which is used in pickling cucumbers, can be used to prepare sauces for second courses.

How delicious to salt cucumber slices?

One of the best recipes for preserving sliced ​​cucumbers is pickled cucumber salad.

This requires:

• 5 cucumbers;
• 2 onions;
• 1 carrot;
• 1 garlic clove;
• 1 dessert spoon of dill seeds;
• 2 bay leaves;
• 2 peas of allspice;
• 300 milliliters of water;
• 15 grams of salt;
• 30 grams of sugar;
• 40 milliliters of 9% vinegar.

One of the best recipes for pickling cucumbers in a sliced ​​state is pickled cucumber salad.

How to cook pickled cucumber slices:

1. Cucumbers are washed, cut across with washers, 1 centimeter thick.
2. The bulbs are peeled, cut into half rings.
3. Carrots are freed from the skin, washed, rubbed on a coarse grater.
4. At the bottom of a pre-sterilized jar, a garlic clove, peeled and cut into slices, dill seeds, bay leaves, and pepper are placed.
5. Then the onion is laid on the spices in a layer 1 centimeter thick.
6. 1 centimeter of carrots is laid out on the onion.
7. A layer of cucumbers (2 cm thick) is laid on the root crop.
8. Layers alternate according to the described principle.
9. Marinade is made in a separate container. For this, salt and sugar must be dissolved in water. The liquid is mixed and brought to a boil, vinegar is poured into it and the container is removed from the heat.
10. Boiling marinade is poured into filled jars.
11. The containers are covered with lids and sent to be sterilized for 35 minutes.
12. The container is rolled up with the help of a conservation key and left to cool wrapped in a blanket.

After seaming the workpiece, it should not be turned upside down, as such manipulation will mix the layers and worsen the appearance of the snack. When preparing the marinade, additional seasoning can also be used, for example, cinnamon, star anise, cloves - it turns out tasty and fragrant!

Pickled cucumbers with mint

If you add a few sprigs of mint to pickled cucumbers, you get a very fragrant preparation that not only conquers with its appearance, but also with its fresh smell.

In the process of salting you will need:

• 2 kilos of cucumbers;
• 200 grams of paprika;
• 1 hot pepper;
• 1 sheet of horseradish;
• 5 sprigs of tarragon;
• 5 sprigs of mint;
• 6 cherry leaves;
• 1 dill umbrella;
• 5 tablespoons of salt;
• 1 liter of water.

How to do:

1. Before salting cucumbers, they should be washed and soaked for 3-4 hours. It is the soaked cucumbers that are the most crispy, juicy and fresh.
2. The greens are washed and dried.
3. Greens are placed at the bottom of a clean sterilized container, and cucumbers, washed paprika and hot peppers are placed on it.
4. A dill umbrella is laid on top.
5. In a separate container, a brine is prepared from water and salt. The liquid is brought to a boil and poured into the workpiece. In this state, the snack is left for 2 days.
6. Then the brine is drained, boiled again and poured back into the jar.
7. The container is rolled up, turned over on the lid and insulated.

You can eat cucumbers prepared for the winter with mint 30 days after they are corked.

Crispy pickles for the winter (video)

Canned cucumbers are a traditional Russian winter snack. Spicy and delicious green fruits are served with boiled or fried potatoes, cereals and soups, they are cut into salads and added to sandwiches. Cold pickling of cucumbers is a win-win option for preparing everyone's favorite workpiece.

Even inept housewives who have never previously engaged in conservation will be able to pickle cucumbers using the cold method. In doing so, you will avoid the need to contact the boiling brine and the can key. How good is this snack? Pickling cucumbers with cold water allows you to preserve the beautiful color of vegetables, provides a quick and easy way of cooking, while not inferior in taste to the classic hot preservation method.

Traditionally, cucumbers were salted in barrels, while the appetizer acquired a unique taste and aroma, which were impossible to confuse. In modern data apartments, the method of preparing a blank for the winter is unacceptable due to lack of space for such a large capacity. Cold pickling of cucumbers today is carried out using conventional jars. At the same time, it is worth choosing the right vegetables: cucumbers should be bright green, fresh, with an elastic skin and black pimples. In addition, when salting, consider a few important rules:

• it is advisable to use vegetables recently harvested from the garden;
• put cucumbers of the same size in one container - so they will be salted as evenly as possible;
• use purified water for brine, and not from the tap;
• pre-soak the fruits in cold water (at least for 2-3 hours);
• it is better to choose varieties of cucumbers "Rodnichok" or "Nezhinsky";
• to give the workpiece a bright aroma, use the leaves of different plants: cherry, oak, currant.

Recipe for pickling cucumbers in a cold way

Everyone loves to eat crispy pickled and pickled cucumbers, but it takes a long time to cook them with hot brine because of the laboriousness of the process, so many housewives do not dare to start salting. To make it easier for yourself, you can cook an appetizer in a cold way. At the same time, it is not necessary to use a wooden vat for cooking - salting turns out to be no less spicy and piquant if you make it in ordinary three-liter jars. The blank for the winter should be stored in cool conditions, optimally placed in the refrigerator.

How to close cucumbers for the winter in a cold way

The classic recipe for pickles in a cold way involves finding vegetables in brine for 3-4 days. At the same time, the snack is not canned, but eaten for several months, stored in a cellar or refrigerator. For a three-liter jar, you will need the following ingredients:

• chili pepper or varieties "Spark" - 1 pc.;
• fresh medium cucumbers - 700-800 g;
• salt - 100 g;
• garlic cloves - 3 pcs.;
• herbs, spices - to taste.

How to cook salted cucumbers in cold water:

1. Soak the fruits for several hours (the water should be cold).
2. Remove any dirt from the vegetables, cut off the ends.
3. Place cut hot peppers, garlic cloves, plant leaves, spices (dill umbrellas, horseradish root, cherry, oak or currant leaves) on the bottom of the vessels for harvesting.
4. Next, cucumbers are tightly placed in a jar, salt is sprinkled on top and poured with cold water.
5. The containers are closed with nylon lids and shaken vigorously several times to dissolve the salt.
6. After 2-3 days, the liquid should become cloudy, and the vegetables should become darker - this indicates the need to start conservation (if you do not want to immediately start eating pickles).
7. Drain the brine into a saucepan, dilute it with water (1 cup for each three-liter bottle). Bring liquid to a boil.
8. Pour boiling water over the snack, roll up the jars and leave them upside down to cool.

Recipe for pickling lightly salted cucumbers in a cold way

To make cucumbers pickle faster and turn out to be as tender as possible, use varieties with a thin but dense skin, thanks to which it will be easier for the brine to get inside the fruit. To preserve a beautiful bright green color, a little vodka is added to the workpiece. What ingredients are needed for a lightly salted snack:

• small, freshly picked cucumbers - 1 kg;
• dill umbrella;
• currant leaves - 4-5 pieces;
• garlic - 1 pc.

How cold pickling of cucumbers occurs:

1. Wash the fruits thoroughly, cut off the tips.
2. Mash the currant leaves and dill umbrella lightly with your hands so that the herbs release the juice.
3. Peel the garlic and cut into slices.
4. Place the prepared ingredients in layers in a wide saucepan and pour in a brine of 1 liter of water and 2 tablespoons of salt.
5. Place a plate of a suitable size on top of the pan and press it down with a weight. The workpiece should stand warm for a day, after which it will be possible to eat.

How to pickle lightly salted cucumbers in cold water with vinegar

To prepare snacks, you should purchase coarse salt - sea or iodized salt is not suitable in this case. To give salted cucumbers a bright taste and pleasant smell, it is better to choose currant leaves from the top of the bush. A cold-cooked appetizer will crunch nicely and absorb a lot of juice. The following ingredients are required:

• 9% vinegar - 1 tsp;
• dark green cucumbers with pimples - 2 kg;
• sugar (sand) - 1 tbsp. l.;
• garlic cloves - 3 pcs.;
• bulb;
• salt - 2 tbsp. l.;
• horseradish root;
• dill (preferably fresh) - 1 bunch;
• carnation - 4-6 inflorescences;
• currant leaves;
• allspice (peas) - 5-6 pcs.

How cold pickled cucumbers work:

1. Remove the tips from the soaked cucumbers, put them together with other components in jars, while placing onion cloves, garlic cloves, herbs and spices at the bottom.
2. Fill the containers with boiling water, and after 10 minutes, pour the liquid into the pan, adding sugar and salt there. After boiling, turn off the heat, let the brine cool down.
3. Pour the liquid into jars, add vinegar and roll up the snack.

Pickling cucumbers with mustard in a cold way

This cooking recipe is not very well known, however, mustard cucumbers made with cold brine have a very interesting, slightly spicy pleasant taste. It is better to choose fruits of the same size, no more than 10 cm long. Before cooking, place them in a bucket of ice water so that the vegetables are saturated with liquid, becoming juicy and elastic. What is needed for home salting:

• dill umbrellas - 1-2 pcs.;
• leaves of trees and shrubs - to taste;
• garlic - ½ head;
• dill, parsley - 1 bunch;
• rock salt - 250 g;
• dry mustard - 1 tbsp. l. per liter of brine.

How to cook:

1. Prepare a brine of salt and 1.5 liters of boiling water.
2. While the liquid is cooling, place cucumbers, spices, herbs in jars.
3. Fill the containers with cooled brine, cover (leaky) with lids, leaving them on the table to infuse for 2 days.
4. After the specified time, drain the liquid from the vessels, fill them with fresh boiled water. Add dry mustard to this.
5. Close the jars with nylon lids, store in the refrigerator or in a room with a temperature not exceeding 10 degrees.

How to cook cucumbers in a cold way under a nylon cover

Cucumbers prepared in this way can be stored in the cold all winter or in a room at room temperature for no longer than a month. Cooking them is easy and fast. For cold pickling of vegetables (based on a three-liter jar), the following ingredients are needed:

• freshly picked cucumbers, medium-sized - 1.5 kg;
• coarse salt - 90 g;
• fresh horseradish leaves - 2 pcs.;
• garlic cloves - 3 pcs.;
• dill umbrellas - 4 pcs.;
• oak, currant, cherry leaves - 6-7 pcs.

A step-by-step description of the preparation of cold pickling cucumbers:

1. First, lay the greens in the jars, then vertically tamp the prepared (washed and soaked) cucumbers.
2. Cover the fruits with some leaves and garlic.
3. To prepare the brine, boil water (750 ml), add salt. Dilute the liquid with 750 ml of ice water.
4. Pour the cucumbers with the resulting brine, close the containers with nylon caps. After a month, the snack can be eaten.

Video: recipe for lightly salted cucumbers in cold water

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 moment, when you drain the brine, 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.

Cucumbers have been known to mankind for 6 thousand years.
The homeland of cucumbers is the tropical and subtropical regions of India, from which they migrated to the gardens of neighboring countries.

Cucumbers were grown up in ancient Egypt, Persia, in the countries of the Mediterranean, Ancient China. They conquered Asia and Europe, moved to North and South America and now grow in more than 100 countries around the world. Cucumbers came to Europe in the 8th century AD. from Greece. First they appeared in France, later - in Spain and Germany.

Simultaneously with the penetration into Western Europe, cucumbers were also brought to the territory of the Kyiv and Novgorod principalities. The appearance of cucumbers in Russian lands is quite natural - trade ties with Byzantium were very strong, and Russian merchants and soldiers were frequent guests in Constantinople.

The word "cucumber" comes from the Greek augoros (unripe), which indirectly proves the appearance of the cucumber in Russia from Greece, and the name "unripe" indicates the preferred way to consume this plant.

The first written mention of the cultivation and culinary processing (salting) of cucumbers in Russia dates back to the 16th century. In 1507, the army of Vasily III, exhausted by the war, lingered in the Novgorod forests, where the soldiers began to live and grow cucumbers. The warriors who melted swords into plowshares prepared cucumbers, taking into account the rich local experience. Novgorod has always been famous for its connections with distant countries. Merchants sailed along the Dnieper to Constantinople, along the Volga to the Caspian Sea, traded with eastern merchants, who knew cucumbers and the best ways to use them much earlier. Cucumber seeds and original recipes came from Asia primarily to the Novgorod lands. Rare European travelers mentioned in their travel notes about the abundant cultivation of cucumbers in the north of Russia, noted their greater productivity in comparison with European countries.

By the 18th century, the cultivation of cucumbers in Russia had acquired a serious scale, there were greenhouses in almost every yard, the sown areas increased, advanced agricultural technologies for those times were used on cucumber beds: opaque covering materials, manure heating of the soil. In the 19th century, cucumbers were even grown in glazed greenhouses with heating. In the 20th century, large industrial complexes were built for the mass cultivation of cucumbers in greenhouses (greenhouses and greenhouses), and now it is the most popular vegetable crop in Russia.

FOR GOOD HEALTH

Inconspicuous-looking cucumbers have a rather interesting set useful properties. Although cucumbers are 97% water, the remaining 3% is full of useful elements, some of which are active assistants in the metabolism and absorption of other products. Fresh cucumbers increase the acidity of gastric juice, which speeds up digestion, increases appetite. Please note that these digestive properties are contraindicated for ulcers and those suffering from gastritis.

Fresh cucumber contains a lot of salts that improve the functioning of the heart and kidneys, neutralize many acidic compounds that disrupt metabolic processes.

Cucumbers, like radish, are called orderlies of the human body. The complex of salts found in cucumbers helps slow down the aging process, prevents the deposition of stones in the kidneys and liver. Fiber, which cucumbers are rich in, but regulates the digestive tract and removes excess cholesterol. Cucumbers contain tartronic acid, which inhibits the formation of fat from carbohydrates. This property makes them an ideal product for those seeking to lose weight.

There is more vitamin B1 in cucumbers than beets, more B2 than in radishes, and more iodine than in any vegetables. Young cucumbers contain more ascorbic acid than ripe ones.

In addition to vitamins, cucumbers contain many trace elements: potassium, phosphorus, magnesium, calcium, nickel, sodium, iron, copper, silicon, manganese, zinc, titanium, zirconium, silver and cobalt.

GOOD TO KNOW

With all the variety of varieties of cucumbers, there are three types: salad, salting and gherkins.

salad cucumbers stored in the refrigerator for only a few weeks after collection, quickly deteriorate and lose color when salted. Such cucumbers are best consumed fresh: prepare salads, use as part of other dishes.

For salting suitable varieties with pimples, 12-15 cm long, with thick skin. Such cucumbers do not change their dark green color, remain strong enough, specifically “crunchy”.

Recently, universal varieties have appeared that are equally suitable for salting and salads.

Gherkins harvested when they reach a length of 3-8 cm. This type of cucumber is ideal for pickling. In fact, gherkins are unripe fruits of narrow-fruited varieties of cucumbers, taken immediately after flowering.

For all cucumbers, the same processing rules:

Firstly, before cutting into a salad or other actions, it is customary for cucumbers to cut off the tips. This is not accidental - it is in the tips that nitrate salts accumulate, which, at high concentrations, can lead to poisoning. Cut off the tips just before you are going to cook the cucumbers, otherwise they will quickly wither and lose their appearance.

Secondly, for canning and before pickling, cucumbers are soaked in cold water. These rules do not apply to small gherkins. Cucumbers go very well with any vegetables, herbs, garlic, onions, poultry, fish, meat, seafood, vegetable oil and rice.

For salads, cucumbers with a thin, not bitter skin are usually taken. You can flavor with any spices, herbs, spicy vegetables or vegetable oils. A tasty and original appetizer is obtained from a cucumber cut lengthwise, smeared with a very thin layer of adjika. The refreshing cucumber taste is supported by the thick aroma and salty taste of adjika. This combination is wonderfully refreshing in the heat and can serve as an alternative snack.

An old Russian recipe for cucumbers with honey will be interesting today

Ingredients: 4-5 cucumbers, 2-3 tbsp. l. honey.
Cooking: Wash cucumbers. If the skin is bitter, cut it off. Cut the cucumbers into pieces convenient for you (but not finely) and season with honey.

Real gardeners always want to stock up on a piece of summer and eat vegetables in winter and early spring, when there is still a long time before the first fresh cucumbers. Of course, you can buy greenhouse imported cucumbers in the store, but, unfortunately, their watery taste is very different from the classic one, and there is not much use for them. Of course, it will not work to keep the freshness of cucumbers, but anyone can pickle or even better - pickle cucumbers. By the way, pickling cucumbers compares favorably with pickling the fact that a rather high percentage of nutrients remains in vegetables, while pickling nullifies them.

At first glance, pickling and salting are one and the same, but the principles of processing, the set of spices and some components are completely different.

Marinade necessarily contains vinegar (or citric acid), salt, sugar and spices (pepper). Cucumbers, as a rule, are placed in jars (2-3 liters), poured with hot marinade, pasteurized and rolled up with lids. Minus pickled cucumbers the fact that vinegar destroys most of the vitamins and neutralizes trace elements. In pickled cucumbers, only the taste remains, and even then, quite far from the original.

Pickles are prepared principally without vinegar, which retains most of the vitamins and all other useful substances. Salted cucumbers usually in large containers, such as oak barrels. When salting, a large number of herbs, currant leaves, spicy vegetables (garlic, horseradish), pepper, cumin, coriander are used. Cucumbers are washed, laid on a bed of currant leaves, periodically shifting layers of cucumbers with a mixture of herbs, horseradish, garlic and spices. After that, a saline solution (about 20% salt) is poured into the barrel.

Traditional harvesting of cucumbers in Russia provides for salting, which does not use acetic acid. In almost all respects, pickles win - vitamins are not destroyed, the taste remains recognizable, if you use special pickled cucumbers, then the color of pickles will be closer to dark green, without yellowness.

Pickled cucumbers remain crispy, fragrant and, subject to all processing rules, serve as a source of vitamins, and not a taste ballast. Pickled cucumbers help speed up the enzymatic processes of digestion. From this it is clear that the brine left over from pickles is useful: saturated with cucumber juice, enzymes and oils of spices and herbs, rich in potassium, cucumber brine brings relief not only to those who have drunk heavily the day before, but also to hypertensive patients suffering from unstable pressure or heat. Marinade, sometimes erroneously called brine, is not at all useful and even harmful to drink.

Ideal conditions for the preparation of pickles can be considered oak barrel, a cold cellar, the presence of all the recommended spices and herbs, spring water and good cucumbers.

For salting take a large container (a large one on the scale of an apartment can be considered a pot of 10-15 liters) or several small ones (for example, three-liter jars). Rinse all vegetables thoroughly (preferably with a soft brush), boil a saline solution (one part salt to 5 parts water), let the solution stand to strain the pebbles sometimes found in salt. Sort the herbs, rinse in cold water. Prepare spicy vegetables - peel the garlic, remove the top layer from the horseradish. Lay the bottom of the container with a layer of herbs, add horseradish and garlic and lay the cucumbers vertically. This is followed by the same layer of herbs and spices and cucumbers again. Finish everything with a layer of herbs, fill with saline and close the container with a wooden circle with holes, and put a small (up to 1 kg) weight on top. At first, cucumbers should be in a cool, but not cold place (15-20 ° C), then it is advisable to place them in a colder place (7-10 ° C) for storage. For 20 kg of cucumbers, they usually take 600 g of dill, 200 g of horseradish root, 100 g of garlic, 200 g of tarragon. In classic Russian salting recipes, it is necessary to add currant leaves and cherry leaves. Sometimes mustard seeds, cumin seeds, cloves and coriander are added.

Easiest to cook pickled cucumbers. The same principle of salting is used, but by a forced method. The ends of the cucumbers are cut off, the brine is poured hot, the jar of lightly salted cucumbers is placed in a warm place for several (5-6) hours, after which it is cooled and stored in the refrigerator. There is a less fast method - the brine is poured cold and the container with cucumbers is kept at room temperature for 2 days. Ready cucumbers are stored in the refrigerator. For brine usually take 2 tablespoons of salt (not iodized) per liter of water. Vegetables, herbs and spices are the same as in conventional salting, garlic and horseradish can be cut into small pieces.

There are especially fruitful years for cucumbers, when it is not possible to eat and even prepare for future use the entire crop. One use case is to do cucumber juice. Juice has all the advantages of a fresh cucumber, to which undeniable convenience is added. You can "eat" much more cucumbers in the form of juice. Fresh vegetable taste and a rich set of vitamins allows you to use cucumber juice without restrictions. Cucumbers are enough to chop and squeeze the juice with a juicer. Very tasty combination of cucumber juice with carrot and pumpkin. To improve health it is useful to drink a glass of cucumber (or mixed with carrot) juice on an empty stomach in the morning.

NOTES for canning:

* You can’t spoil pickles with spices, especially such as dill, garlic, horseradish, tarragon, basil, savory, celery. This spicy green increases the taste and nutritional value of pickles and increases their shelf life. Oak, cherry and currant leaves serve the same purpose. It is recommended to add red and black hot peppers to the pickles.

* Horseradish "eats" garlic and therefore it is necessary to increase the rate of laying the latter.

* Cucumbers pickled in an open container will not get moldy if you put chopped horseradish or dry horseradish leaves on top.

* The brine will always be transparent and tasty if chopped horseradish leaves are poured into it.

* Moldy cucumbers should be washed with salt water, transferred to another container and filled with freshly prepared brine of a higher concentration.

* Of great importance for salting and pickling vegetables is the purity of the salt. It is recommended to use edible salt (except for Extras) that is not iodized. But iodine evaporates during storage, so after six months of storage, iodized salt can be used for salting. The brine must be filtered.

* In order for pickles to retain their bright green color, they must be scalded before salting.

* It is best to salt cucumbers with "pimples" (moreover, with black ones, since with white ones - these are, as a rule, salad varieties).

* Very important, the fruit must be fresh. To make the cucumber crunchy, you need to choose only juicy, fresh vegetables. If you don’t have your own garden, then you will have to buy cucumbers on the market. Handle this matter responsibly. We walked, asked the price, took a closer look and do not be shy, touch the fruit you liked. A juicy cucumber will be firm and firm to the touch. A soft, sluggish fruit indicates that it has been on sale for more than a day, and such a cucumber will not crunch after pickling.

* There are three calibers of cucumbers: pickles - 3-5 cm, gherkins - 5-9 cm and greens - 9-14 cm. Fruits from 7 to 12 centimeters are suitable for canning in the marinade. If you have larger specimens available, cut the cucumbers into rings or pieces of the desired size.

Exists three main ways cooking salted cucumbers: in brine (hot or cold), in their own juice and "dry" method. Despite the serious differences in cooking, little tricks unite all the recipes:

The best cucumbers for quick pickling are small (but not gherkins), strong and thin-skinned, bright green and in "pimples". "Pumps", by the way, indicate that you have a pickling variety of cucumbers on hand, and not salad (smooth).

It is better to take cucumbers of the same size, so that in the end there is enough salt for everyone equally.

To make the cucumbers especially crispy and dense, they need to be kept in cold water for 2-3 hours.

Be sure to cut off the tips of the cucumbers: firstly, it is in them that nitrates can accumulate, and secondly, they will cook faster and better.

When sending cucumbers to a salting container, it is better to place them vertically - they will be salted more evenly.

Cucumbers should not be tightly packed into a jar or other utensils: as a result of too close proximity, they will lose their crispy properties.

A jar or pan with lightly salted cucumbers does not need to be tightly closed, you can simply cover it with a napkin, since the brine needs air to ferment.

In addition to the traditional bouquet of dill, parsley, horseradish, cherry leaves and blackcurrant, you can use oak, anise green umbrellas, tarragon.

Of the spices, bay leaves, cloves, hot peppers are considered “classic”.

It is better to take coarse salt, you can also use sea salt, but not iodized.

So that ready-made salted cucumbers do not turn into "multi-salted" ones, it is better to store them in the refrigerator.

Method one. Salted cucumbers in brine

If you pour cucumbers with cold brine, then they will be ready in 2-3 days. Hot (but not boiling!) brine gives a faster effect - lightly salted cucumbers can be tasted after 8-10 hours. It is not necessary to prepare the brine in advance, you can do it easier - put salt on top (at the rate of 2-3 tablespoons per 3-liter jar) and sugar in prepared jars filled with cucumbers, and then carefully pour boiled water over it. Then close the jar with a lid and shake it several times so that the salt dissolves evenly.

In addition to herbs and spices, you can add apples to the company with cucumbers. This traditional fruit for pickles will give cucumbers a specific sourness.

Recipe. Salted cucumbers with apples

Ingredients:
1 kg of cucumbers, 2 green apples, 10 black peppercorns, small bunches of parsley and dill, 2-3 cherry leaves, 8-10 black currant leaves, 1 small head of garlic, salt.

Cooking:
Wash cucumbers, apples and herbs. Cut off the ends of the cucumbers. Cut the apples into 4 pieces without removing the core. Break the garlic into cloves and peel. Put cucumbers and apples in a jar or pan, interspersing them with herbs and garlic cloves. Add black pepper. Boil water, add salt (at the rate of 2 tablespoons per 1 liter of water) and mix thoroughly. Pour hot brine over cucumbers. After 8-12 hours you can try.

Method two. Pickled cucumbers in a bag

This method is especially useful in a country house or a picnic - no need to boil water for brine! Washed and towel-dried cucumbers should simply be put in a container (any, even a clean plastic bag will do) and sprinkled with salt and spices. The main thing is to pre-pierce the cucumbers with a fork or skewer, or even slightly cut them with a knife.

Recipe. Salted cucumbers with lime juice

Ingredients:
1.5 kg of cucumbers, a bunch of dill with umbrellas, 6-7 black peppercorns, 4-5 allspice peas, 4-5 sprigs of mint, 4 limes, 1 teaspoon of sugar, 3.5 tablespoons of salt.

Cooking:
Lightly crush the peppercorns with sugar and a portion of salt in a mortar - 2.5 tablespoons. Remove the zest from the washed and dried limes with a fine grater, add to the salt and pepper mixture. Squeeze juice from stripped citrus fruits. Finely chop the dill stalks and mint (leaves with stems). For cucumbers, cut off the tips on both sides, then cut each cucumber into 2-4 parts, depending on the size. Place them in a deep bowl. Sprinkle the cucumbers with the mortar mixture, pour over the lime juice and mix. Then sprinkle with the remaining salt and chopped herbs, mix. After 30 minutes, the cucumbers are ready. Before serving, shake off salt and most of the greens from cucumbers.

In a “dry” way, you can pickle cucumbers without cutting them. In this case, they will cook a little longer and, of course, in the refrigerator.

Recipe. Salted cucumbers with young zucchini

Ingredients:
1 kg of cucumbers, 1 kg of young zucchini, 3 tablespoons of salt, 1 teaspoon of sugar, 3 cherry leaves, 5-7 blackcurrant leaves, 2 horseradish leaves, a bunch of dill with umbrellas, 3-5 garlic cloves.

Cooking:
Wash cucumbers, dry, cut off the tips. Clean the zucchini, cut into slices. Grind dill and garlic, cherry, currant and horseradish leaves. Place all ingredients in a suitable container, close and shake well. Leave for 1 hour warm, and then rearrange in the refrigerator for 2-3 hours.

Method three. Salted cucumbers in their own juice

The essence of this method lies in the fact that instead of brine, cucumbers are poured with their own juice, which can even be prepared from cucumbers, which are not destined to become lightly salted - large and ugly. To obtain cucumber juice, peeled cucumbers can be rubbed through a sieve, chopped in a blender, or even passed through a juicer.

Recipe. Salted cucumbers with hot peppers

Ingredients:
10 small cucumbers for pickling, a few large cucumbers for "juice", 3 garlic cloves, 1 chili pepper, three horseradish leaves, three dill umbrellas, 3 tablespoons of salt.

Cooking:
Peel large cucumbers and pass through a meat grinder. A three-liter jar will require approximately 1.5 liters of cucumber puree. Cover the bottom of the jar with a sheet of horseradish, put an umbrella of dill and a clove of garlic cut in half. Put one tablespoon of salt on the greens. Fill 1/3 of the jar with cucumber mass, lower part of the cucumbers for pickling, distributing them vertically. Put a horseradish leaf, dill, garlic and hot pepper on top. And again - a spoonful of salt. Add more cucumber mass and lay out a row of cucumbers. Add a spoonful of salt. Close the jar with a lid. After 2 days, salted cucumbers can be tasted.

Advice. You can simplify the "layout" if you immediately add salt to the cucumber puree and mix it thoroughly. With cucumbers, you can pickle a couple of stalks of celery - salted celery is also very tasty.

Pickled cucumbers in a bag

Ingredients:
1kg cucumbers
1 st. spoon of salt
1 teaspoon of sugar
2-3 large garlic cloves,
1 bunch of dill.

Cooking:
Choose small cucumbers for pickling in a bag, up to 10 cm long (the smaller the cucumbers, the faster they are salted), wash the lightly salted cucumbers and cut off the tips on both sides. Wash the dill greens, shake off excess water, dill can be finely chopped, or you can put it whole. Take a strong, durable plastic bag. Fold cucumbers into it, pour salt and sugar, add garlic, cut into slices, and dill greens. Seal the bag and shake a few times to evenly distribute the salt and sugar. Everything! Place the bag in the refrigerator for at least 6 hours. It is very convenient to make such lightly salted cucumbers in the evening, they will just be well salted overnight.

If you doubt how the cucumbers will be salted, if they themselves are dry, and no brine washes them - do not worry, they will inhale moisture, and the walls of the bag will keep it inside. Everything will be not only good, but very tasty.

You can make the taste of cucumbers more piquant by adding other spices and herbs. For example, it is very good to add whole peas of coriander and allspice, cilantro, celery or tarragon, cherry, horseradish, currant leaves, finely chopped hot pepper. Of course, not all at once, but 1-2 new ingredients to the original recipe, then your cucumbers will have a new taste every time.

Store ready-salted cucumbers in the refrigerator (if they don’t eat right away, which is unlikely ...).

There is, however, another recipe dry pickling of cucumbers . Its feature is that 9% table vinegar is present in the ingredients. Such cucumbers will be ready in 2-3 hours, and the taste will be just amazing.

Salted cucumbers "Expresso"

Ingredients:
1 kg fresh small cucumbers,
1 st. a spoonful of 9% table vinegar,
1 st. spoon of salt
0.5 teaspoon of sugar,
2-4 garlic cloves,
1 bunch dill umbels
cherry, currant, horseradish leaves in a ratio of 3:3:1 (or to taste).

Cooking:
Wash the cucumbers, remove the tails and cut into two or four slices along the cucumber. Mince the garlic. Mix all ingredients. Then place the cut cucumbers in a transparent plastic bag, add the mixture of ingredients, tie up the bag and mix everything thoroughly. Place the package of cucumbers, unopened, in the refrigerator. After two or three hours, lightly salted cucumbers are ready.

When preparing lightly salted cucumbers in a bag, there are some tricks. If you want the lightly salted cucumbers in the bag to be ready in 20-30 minutes, change the script a little. In this case, cut the cucumbers into slices, place in a bag, add seasonings and shake vigorously for a while, allowing the juice to evenly soak all the slices, and then leave at room temperature. Salted cucumbers in a bag do not make sense to cook in large portions. This product actively releases juice, so it will not be stored for a long time (no more than 2-3 days), so you need to calculate everything correctly, otherwise the spoiled vegetables will simply have to be thrown away.

And here is another great recipe. Everything, it would seem, is as usual: cucumbers, garlic, herbs, but no, again a little zest: add dry mustard, and now our cucumbers acquire a new, exquisite taste.

Salted cucumbers with mustard(dry salting)

Ingredients:
1kg cucumbers
1 st. a spoonful of salt (for those who do not like too salty, you can reduce),
2-3 garlic cloves,
dill and parsley,
ground black pepper, or a mixture of peppers - to taste,
dry mustard and ground coriander - 2-3 teaspoons (this is an amateur).

Cooking:
Start cooking by washing the cucumbers and cutting off the ends. If the cucumbers are large, cut them into circles 1.5-2 cm thick, if they are small, cut lengthwise into 4 parts. In a bag, mix salt, finely chopped garlic and herbs, and all other spices. Then put the cucumbers in the bag, tie it up and shake it well so that the salt-garlic-spicy mixture is mixed with the cucumbers. After 40-60 minutes, the cucumbers will be ready.

AND SOME MORE DELICIOUS RECIPES:

Cucumbers in grape leaves

Ingredients:
Filling (calculation is given for a 3-liter jar): 1 liter of water, 1.5 stack. apple or grape juice, ¼ stack. sugar, ¼ stack. salt.

Cooking:
Pour cucumbers with boiling water, and then with cold water. Wrap each cucumber in a grape leaf and tightly fill a three-liter jar with them. Pour the boiling filling over the cucumbers three times and roll up. Grape leaves will keep the green color of the cucumbers and give them a special taste.

Cucumbers "Very"

pickled cucumbers, 1 sheet of horseradish, 3 dill umbrellas, 1 head of garlic together with herbs, cut into small pieces, 5 leaves of black currant, 2 leaves of cherry, 1 leaf of oak, 200 g of salt.

Cooking:
Put everything in a jar, fill with cold water, cover with gauze. Soak for 4 days, periodically turning the jar over so that the salt dissolves well. After the specified period, drain the brine. Fill the jar of cucumbers with cold water and drain again. Once again, fill the cucumbers with fresh cold water and close with plastic lids. Store in a dry, cool pantry. Cucumbers harvested according to this method are well preserved. However, for this it is necessary to fulfill the main condition: use only pickled cucumbers, in no case lettuce ones.

Cucumbers "Khrum-Khrum"

Ingredients for a 3 liter jar:
medium-sized pickled cucumbers, 1 horseradish leaf, 1 large dill umbrella, 2 bay leaves, 2-3 cloves of garlic, cut into thin slices, ½ pc. green (it is more aromatic than red) room pepper "Spark" with seeds, 6-8 black peppercorns, 100 g of salt, 1.5 tbsp. sugar, 1 tsp (without top) citric acid.

Cooking:
In a three-liter scalded jar, put a horseradish leaf, dill, bay leaf, garlic, room pepper and black pepper. Then put well-washed medium-sized cucumbers in a jar and pour boiling water over it. Leave for 30 minutes. Then pour this water into a saucepan, add salt, sugar. As soon as it boils, pour over the cucumbers and add citric acid. Roll up immediately, turn the jar upside down and wrap until cool.

Cucumbers in tomato

Ingredients for a 3 liter jar:
1 dill umbrella, 1 currant leaf, 2-3 garlic cloves, 4-5 black peppercorns. Filling: 1 liter of tomato mass (fresh tomatoes chopped in a blender), 1 tbsp. salt, 1 tbsp. Sahara.

Cooking:
Place prepared cucumbers, seasonings in a sterilized three-liter jar and pour boiling water over them. After 15 minutes, drain the water, bring it to a boil and pour it back into the jar for 15 minutes. Grind ripe tomatoes with a blender or pass through a meat grinder, pour the resulting mass into a saucepan and put on fire. Add salt and sugar to the tomato mass and bring it to a boil. Drain the water from the jar of cucumbers, pour over the boiling tomato mass and roll up. Turn over, wrap.

Cucumbers marinated with onions, carrots and mint leaves

Ingredients:
1.5-2 kg of cucumbers, 1 head of garlic, 1 carrot, 1 onion, 1.2 l of water, 3 tbsp. fruit vinegar, 2 tbsp. sugar, 3 tbsp. salt, 2-3 sprigs of mint, cherry, currant, horseradish leaves - 3-4 pieces each, 1 sprig of dill with an umbrella.

Cooking:
Wash the cucumbers, cut off the tips by 1-2 mm. Soak for 5-6 hours. At the bottom of a sterilized jar, lay cherry, currant and horseradish leaves, mint sprigs, garlic, carrots (in circles), cucumbers, trying to fill the jar as tightly as possible. Place chopped onion on top, dill on it. Dissolve salt and sugar in water, boil. Pour the boiling solution over the cucumbers twice. For the third time, pour vinegar into the brine, boil, add a little water. Pour boiling brine over cucumbers. Roll up the lids. Turn over and wrap for 5-6 hours. Cucumbers prepared according to this recipe are well stored for a long time. Instead of vinegar, you can take ½ cup of red currants.

Cucumbers preserved with cloves and cinnamon

Ingredients:
1.5-2 kg of cucumbers, 3 tbsp. (without top) salt, 3-4 leaves of cherries and black currants, a small piece of horseradish, 3 tbsp. fruit vinegar, 3 tbsp. sugar, 1 sprig of dill with an umbrella, 1.2 liters of water, 1 head of garlic, 1 bay leaf, 1 peppercorns, 1 cinnamon stick, 2-3 clove buds.

Cooking:
Wash the cucumbers, cut off the tips, soak for 5-6 hours. At the bottom of a sterilized jar, put all the spices (except dill), then lay the cucumbers. Place dill on top. Prepare the brine. To do this, dissolve salt, sugar in water and boil the brine. Fill them to the top of the jar. Cover and let stand for 5-10 minutes, then drain the brine. So repeat twice. At the third pour, pour vinegar into the brine and roll up the lid. Turn over, wrap and let stand 3-4 hours. Store in a cool place (pantry).

Pickled cucumbers with asparagus

Ingredients:
2 kg of cucumbers, 100 g of asparagus, 1 carrot, 3 garlic cloves, 1 horseradish leaf, 2 dill umbrellas, 3 black currant leaves, 6 peppercorns, 3 tbsp. vinegar (9%), 1 tbsp. sugar, 3 tbsp. salt.

Cooking:
Place cucumbers in cold water for 2 hours. At the bottom of a sterile jar, put a horseradish leaf, carrots, garlic, dill, currant leaves, pepper, peeled and cut into 4 parts. Cut off the tips of the cucumbers, cut off the hard bottom of the asparagus shoots. Place cucumbers and asparagus tightly in a jar, add salt, sugar and vinegar to it. Fill with boiling water and roll up. Carrots can be cut into flowers - it will not affect the taste, but how beautiful!

Cucumbers with sweet peppers, garlic and currants

Ingredients:
2 kg of cucumbers, 300 g of sweet pepper, 300 g of garlic arrows, 400 g of red currant berries, black currant and cherry leaves, 4 tbsp. 9% vinegar, 3 tbsp. sugar, 2 tbsp. salt.

Cooking:
Put cucumbers in cold water for 2-3 hours. Peel the pepper and cut into strips. Place the cucumbers in jars, shifting with currant leaves, cherries, pepper strips, garlic arrows and red currant berries. Fill the jars with boiling water, let it brew for 10 minutes. Drain the water, boil and re-fill in jars for 10 minutes. Drain the water again. Prepare the marinade. Boil the water drained from the jars with sugar and salt, add vinegar at the end and pour the boiling marinade over the cucumbers. Banks roll up, turn over and wrap.
In a very old book on home economics, I came across a completely original recipe for pickling cucumbers in a pumpkin, while it was noted that cucumbers are especially tasty. Two methods of salting are mentioned. In one of them, the shell of a large pumpkin serves as a dish for pickling cucumbers; in another method, small hollowed-out pumpkins filled with cucumbers are placed in a tub mixed with cucumbers (“in bulk”), spices are added there, everything is poured with saline, covered with a wooden circle on top, on which put oppression, and the tub is taken out into the cold. The recipe below is suitable for both salting methods.

Cucumbers in gooseberry juice

Ingredients:
- cucumbers - 2 kg
- gooseberries - 400 g
- sugar - 100 g
- salt - 50 g
- tarragon.

Cooking:

Cucumbers are washed, doused with boiling water and then cold water, placed in jars along with tarragon sprigs. Gooseberries are washed, poured with boiling water, sugar, salt are added and brought to a boil.

Filter the solution and rub the gooseberries through a sieve. With a boiling mixture of strained solution and mashed gooseberries, cucumbers are poured three times and the jars are rolled up.

And for dessert, a very interesting recipe:

Ingredients:
10 kg of cucumbers, 100 g of tarragon (greens), 100 g of dill (greens), 100 g of black currant leaves, 5 l of water, 400 g of salt.

Cooking:
Wash small pumpkins, cut off the top part (on the side of the stalk) and remove the seeds from them. Rinse cucumbers and herbs. Tightly place cucumbers mixed with spicy greens in hollowed-out pumpkins, pour in brine, cover the pumpkins with cut top parts and fasten them with wooden pins or tie them with a harsh thread.

Place the filled and closed pumpkins in a tub with the top part up, filling the voids between them with cucumbers and spices. Dissolve the salt in the water and pour this solution over the pumpkins and cucumbers placed in the tub.

Cover with a clean cloth on top, put a wooden circle and oppression. There should be enough brine to cover the wooden circle. The weight of the oppression is usually equal to 1/10 of the weight of the cucumbers. Set the tub in a cold place where it should be stored even after fermenting cucumbers.

If there is no opportunity to pickle cucumbers in a tub, pickle them in a large pumpkin, respectively reducing the amount of salt and herbs.

Ingredients for Cold Pickled Cucumbers
.Garlic (on the bottom, in the middle, on top of the jar) - 3 tooth.
.Blackcurrant leaves (several pieces)
.Dill (Inflorescences or paws)
.Black pepper (dried) - 8-10 pcs
.Leaf horseradish
.Cherry leaves (if any)
.Hot red pepper (drip on top)
.Salt (with a slide) - 3 tbsp. l.
.Fresh cucumber (for a 3-liter jar)

Recipe "Salting cucumbers in a cold way"

Recipe: we buy small and medium-sized cucumbers, pimply (I'm not a gardener, therefore, in varieties, I'm a complete layman and I determine by appearance). In glass jars at the bottom I lay out the inflorescence of dill, chopped horseradish leaf, cut into halves 2-3 cloves of garlic, black peppercorns, currant leaves, red capsicum (for a lover of spicy). Well-washed cucumbers (do not cut the tips !!), I lay them tightly, tightly to the top. ATTENTION! Dilute in slightly warm watersalt 100 grams per 1 liter of waterand fill the cucumbers with this solution to the top of the jar, then sprinkle half a teaspoon of dry mustard on top. We cover the jars loosely with light lids (I use from jars of purchased sour cream). We put the jars in containers so that the brine does not spill over the surface of the table, shelf or window sill during fermentation. Cucumbers are salted for 4-5 days (no need to put in a cold place). We keep track of when the "fermentation-salting process" has come to an end - at first fermentation, the cloudy brine becomes more transparent and some sediment has formed on the cucumbers - it's time to prepare the cucumbers for seaming. We take the required number of caps, wash under cold water. We take a jar of cucumbers, cover with a palm or a lid with holes and turn it upside down. We see the settled dregs, our task is to wash it clean - shake the jar well and pour it completely through the fingers or the lid with holes! Pour cold water from the tap and repeat the procedure until the contents in the jar are completely clean. Then we put the jar under the tap with cold water and fill it up to the "meniscus", i.e. maximum. We check that there are no bubbles between the cucumbers, we knock on the jar so that all the bubbles rise up. When we put a canning lid on top - the water “swirls” from under it, which means that excess water has poured out and there is no air there !!! We roll up the lid. And EVERYTHING. Banks do not need to be flipped. Leave the jars under control for a few days - if suddenly there is air left there due to our oversight, then the fermentation process will swell the lid. In this case, I remove the lid, "correct the mistake" by adding water to the maximum and roll it up with a new lid. But my 20 years of experience has already saved me from that. So be careful! Cucumbers stand in a closet in an apartment for a year, two, three. All the trick of pickling - crispy cucumbers, like from a barrel, excess salt went into clean water, the brine becomes so tasty that after New Year's Eve and not only someone will straighten his head. Well, the pickle turns out to be a classic