We add vinegar so that our preparations are well preserved. But such cucumbers, as every mother knows, are not very useful and are allowed for babies. After all, vinegar is a harmful seasoning for a child's stomach.

For seaming pickled cucumbers we need:

• cucumbers 2 kg.
• dill umbrella
• cherry leaf 3-4 pcs.
• black currant leaves 3 pcs.
• horseradish leaf
• black peppercorns 5-7 pcs.
• salt 3 tbsp with a slide
• sugar 2 tsp
• mustard seeds 1 tbsp
• garlic 2-3 cloves

Pickled cucumbers for the winter in jars, without vinegar - a step by step recipe:

Vegetables

Description

Ingredients

Steps

Take the required amount of cucumbers, then rinse them under water and separate them from the buttocks. Then place the prepared vegetables in a large amount of cold water for two hours. This must be done so that all the bitterness comes out of the cucumbers..



In the meantime, prepare the jars. Wash them very well, dry and sterilize. How to sterilize the container is up to you, the main thing is that this process is done with high quality.



In order not to burn your hands with sterilized jars, they need to be given a little time to cool, and after that you should start filling them. The first thing to send to jars is garlic, black peppercorns and dill. Then it is worth starting to fill the container with cucumbers and you need to do this so that the vegetables in the jar are tightly pressed against each other. Put a sheet of horseradish on top of the rammed cucumbers and, if desired, you can add a little more dill to the workpiece. Next, sprinkle the vegetables with salt.



Now fill the workpiece cold water and pour it gradually so that in the process the salt begins to dissolve. That part of the salt that does not melt immediately will melt later..



Put prepared jars of cucumbers in suitable containers. This is necessary so that during the fermentation process, the brine that will flow out of the cans does not fall on the table, but directly into this container. Also, do not forget to slightly cover the jars with nylon lids, then leave the vegetables in this position for two to three days. During the fermentation process, foam and slight turbidity may begin to form in the blanks - do not be upset right away, because this is normal.



After two or three days, pour the brine in the jars with cucumbers into a deep saucepan, then add a little water to it and mix it thoroughly. Then boil the resulting liquid for one minute. Fill jars with pickled vegetables with boiled brine and close them with either nylon lids or iron lids. Be sure to immediately turn hermetically sealed blanks upside down and wrap them with a blanket. After a day, move the crispy pickled cucumbers to a room intended for stocks for the winter.



Enjoy your meal!

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This theory fits perfectly: sauerkraut is the most ideal snack - I love them, as well as pickled cucumbers.

During my childhood, my grandmother in the village in the summer salted and fermented all kinds of garden vegetables, including cucumbers. In the village, cucumbers were sown a little - some a couple of acres. With constant care, weeding, pest control, the cucumber harvest was always excellent, even despite the raging phyto-sores. Cucumbers were salted in a huge oak barrel, I can’t even remember how big. I was small then, and the barrel seemed huge to me! And in winter, pickled cucumbers were dug out of the barrel with a bare hand, and were used just like that, and as an appetizer for a fiery rural pervak.

I still can not reliably figure out how to properly - sour, salt, or something else. Apparently, after all, sour.

Salting is a way of preserving food by preserving it in salt - dry, or in the form of brine. The increased salt content kills microbes, thereby preserving the product for a long time. Cucumbers are salted by simply pouring them with saline and keeping them in barrels for a very long time. This is how salted cucumbers are made (I don’t like them since childhood). As soon as the cucumbers are salted, they become lightly salted, they are immediately eaten.

Marinated - cucumbers are marinated with vinegar and canned. Also a product for an amateur.

In my opinion, The best way preservation of cucumbers - pickling. Actually pickled cucumbers are a combination of pickling and fermentation. That's what they did when I was a kid. The essence of fermentation is the formation of lactic acid, which has preservative properties. The exquisite taste of pickled cucumbers is provided precisely by lactic acid.

pickled cucumbers can be stored in the cellar oak barrels. But in a city apartment, it is better to preserve them after fermentation. This is how my mother still does it, rolling in liter cans pickled cucumbers that stand on the shelf, at room temperature, in a cloudy brine, and never spoil or “explode”. Amazing process.

And in winter, as needed, pickled cucumbers are used: just like that, and as an appetizer, and in, and you can even cook meat or.

Pickled cucumbers in jars. Very tasty!

Ingredients (8-10 cans)

• Cucumbers 8 kg
• Pickling "broom" 1 bunch
• Garlic 3 heads
• Non-iodized rock salt taste

1. In home canning pickled cucumbers, three stages can be distinguished. Salting, canning, consumption.
2. By far the most enjoyable is the use. It's hard to argue here.
3. First you need to choose cucumbers. Best suited are small and green cucumbers, a pleasant green color and black pimples. For some reason, it is believed that cucumbers with white pimples are not suitable for pickling. Didn't check, I confess. Hollow and bitter cucumbers do not salt, you can ruin everything. It is important that the size of the cucumbers allows you to put them in a liter jar, and tightly enough.
4. Cucumbers must be sorted out, removing ponytails, damaged fruits and any debris. Next, wash the cucumbers well. Very carefully and under running water. Cucumbers must be soaked in cold water for a few hours. Then rinse again.
5. You need a salting "broom". Its composition is the subject of endless discussions. But, as experience shows, grannies at the local bazaar will advise on this issue at the level of an academician. Usually, the "broom" includes whole stems of mature dill (with seeds), a branch of currant with leaves, fennel, sometimes an oak branch, and almost always a cherry branch. An obligatory component is horseradish leaves. Usually such a broom is sold either fresh or dry. What actually for salting is almost indifferent. The broom should be washed and cut into large pieces - in pieces as wide as the width of the palm.
6. Garlic, of course, young - this year. Remove all teeth from the husk and wash.
7. It is better to ferment cucumbers in a barrel. But if you are going to preserve cucumbers in jars, then you can use an ordinary enameled bucket. The bucket should be placed in a large and deep bowl - a basin.
8. Place the cucumbers tightly in a bucket, sprinkling with peeled garlic cloves.
9. On top of the bucket, leave a space approximately the width of the palm of your hand. And lay the chopped and washed pickling broom on top.
10. Next, the salting process begins. Pour ordinary water into a regular three-liter jar. room temperature. You will need 1.5-2 cans per bucket. Pour 6 (six) tablespoons of non-iodized rock salt into each jar. Salt - without a slide. It's hard for me to say how much it is in grams, look at the photo. But, important point, do not oversalt, otherwise it will not be fermentation, but salting. Just today they were finishing conservation, a neighbor came to “clarify” the amount of salt, because. overdid it last year. Addendum: I did not immediately realize just to weigh - weighed. It turns out that 6 of those spoons of salt weighed 120-130 grams.
11. Stir salt in water until completely dissolved. Pour the saline solution into a bucket with prepared cucumbers. It is necessary that the brine completely covers the cucumbers and partially the “broom”.
12. Top the cucumbers with a flat circle or an inverted plate. And upload! Yes, you don’t need to put a pound weight on top, so you can crush the cucumbers. A three-liter jar of water is enough.
13. Now push the basin with the bucket into a corner, away from the sun and light. And forget about cucumbers for 4 days.
14. If the room is hot, fermentation will be very fast, and most likely three days will be enough. By the way, in a day the cucumbers will be lightly salted, and they can already be “tasted”. But, don't get carried away!
15. As a result, the taste of cucumbers should be - still slightly salted, but have already begun to sour. Something average. A cloudy white color of the brine will indicate that lactic acid fermentation is proceeding successfully.
16. On the 5th day, we start canning.
17. I recommend using liter jars. Very comfortably. Suitable size. The remains of the pickling broom, garlic - discard. Strain the brine from the bucket and pour into a large enamel pan. Put the saucepan on fire. Attention! Watch out for foam. The foam rises quickly. The foam should be removed with a wooden spoon.
18. In the meantime, arrange the cucumbers in jars.
19. As soon as the brine boils - pour into jars with stacked cucumbers.
20. Pour the pickle on the cucumbers to the very top.
21. Next, cover the jars with a clean towel and leave for 7-8 minutes.

Since ancient times in Russia, it was customary to pickle cucumbers, and not salt them. Pickled cucumbers have a sour-salty flavor and a pleasant aroma that instantly spreads throughout the house. They fermented vegetables in oak barrels - tubs, in large quantities, so that it was enough for the whole winter. Now few people have tubs, but they can be replaced with ordinary cans. Simple recipes will help to prepare cucumbers pickled for the winter in a cold way in jars.

The main difference between sourdough and pickles is the fermentation process, which lasts from 4 to 7 days. It is due to fermentation that cucumbers acquire a sour taste. The process proceeds at room temperature, in a cool room the intensity decreases. When fermenting for 3-4 days, a foam forms on the surface - it must be removed. This is a sure sign that everything is going as it should, and soon the cucumbers will be ready.

The easiest way

Products:

• 2-2.5 kg of selected cucumbers;
• 4 tbsp salt;
• 5-6 dill umbrellas;
• 8-10 black peppercorns;
• 7-8 cloves of garlic.

Cooking:

Vegetables are soaked in clean water and left to soak from the ground for 2-4 hours. Clean fruits are taken out, blotted with a towel and cut off the ends with a knife.

Put garlic with pepper and dill in a dry jar. On top of them are cucumbers in a row.

Important! No need to fill the jar to the very top, the water should cover the entire fruit.

Fall asleep with salt and pour clean, but cool water. Cover the container with a lid and leave to ferment for 5-7 days.

At the end of the time, the brine is poured from the container into the pan, boiled and poured back into the jar. The workpiece is sterilized in boiling water for 15-20 minutes, after which the lid is tightly closed and the container is allowed to cool for at least 10-12 hours at room temperature.

Pickled cucumbers with horseradish

To diversify the taste of the workpiece, additional components are often added to it, for example, horseradish. Horseradish root is better to take a fresh crop, it is more fragrant.

Ingredients:

• 2.5-3 kg of cucumbers;
• 2-3 horseradish roots;
• 5 tbsp salt;
• garlic cloves - 5-6 pcs.;
• pepper, peas - 3-5 pcs.

Cooking:

The horseradish root is washed and the top layer is removed. Then, with a knife or with a grater, horseradish is crushed and placed on the bottom of a clean container.

Cucumbers are washed with water, the ends are cut off and placed in a jar. Put garlic and peppercorns to the fruits.

In a saucepan, water is slightly heated to a temperature of 35-40 degrees and salt is dissolved in it. Gherkins are poured with a fresh warm solution and left in the apartment for 5-6 days for ripening.

When the vegetables are fermented, the liquid is drained and brought to a boil three times in a row. Cucumbers are poured with a hot mixture to the very top and rolled up with lids.

Store in the refrigerator or in any cool place where the temperature does not rise above 15 degrees.

Country-style pickled cucumbers

If there is a bowl or bucket at home, then you can ferment cucumbers according to one old method. Before cooking, the basin or bucket is well washed with soda powder and doused several times with boiling water.

Compound:

• gherkins - 2.5-2.8 kg;
• dill umbrellas - 5-8 pcs.;
• garlic - 1 pc.;
• salt - 4 tablespoons;
• a couple of peas of cloves;
• 4-5 oak leaves.

Cooking:

Wash the cucumbers and remove the stems. Transfer the vegetables to a bowl.

Garlic is peeled and divided into cloves. Teeth are added to vegetables.

Oak leaves are placed on top and under the fruits, cloves and salt are poured into the workpiece.

Pour 4 liters of warm water into the basin. Place a plate on top of the cucumbers and press firmly. A jar of water or other oppression is placed on a plate.

Wait 5-6 days for the starter to run out. The brine is drained and boiled for 5-6 minutes on fire. Cucumbers are laid out in clean jars and poured with hot brine. The jars are sterilized in the oven for 10-15 minutes, after which they are closed with nylon lids and put into the cellar after cooling.

Spicy Pickled Cucumbers

To make cucumbers a little spicier, red chili peppers are used in cooking. The seeds are pre-taken out, otherwise the workpiece will turn out to be too sharp.

Ingredients:

• 2-2.5 kg of cucumbers;
• 3 tbsp salt;
• garlic cloves - 4-5 pcs.;
• dill - 5 umbrellas;
• red chili pepper - 2 pcs.

Cooking:

Garlic and dill are placed at the bottom of a clean, dry jar. Cucumbers are laid out in a stack.

Red pepper is cut into small pieces with a length and width of not more than a centimeter. Pieces are inserted between cucumbers.

The water is slightly heated (3-3.5 liters) and the salt is dissolved. poured salt water into a jar and cover the throat with gauze.

The contents are fermented for 4-6 days. When the foam no longer forms, the brine is drained and boiled 2-3 times for 5 minutes on the stove.

Pour gherkins with boiling brine and roll up the lid. The jar is turned over and put on the lid. In this form, it should cool to room temperature, then it is removed for storage.

Important! After opening, the blank is stored in the refrigerator for no more than one month.

with spices

The taste of cucumbers can be supplemented with fresh currant or raspberry leaves, as well as cherry leaves. All foliage is torn off on the day of preparation or the day before. The fresher the leaves, the more aroma and taste the vegetables will receive.

Ingredients:

• 3-3.2 kg of gherkins;
• 5-6 leaves of cherry and black currant;
• dill seeds, 2 pinches;
• garlic cloves - 4-5 pcs.
• 4 tbsp salt.

Cooking:

The fruit is cut off the tails and placed in a jar. When one row of cucumbers is planted, cherry and currant leaves, garlic are placed between the rows and on top, and seasoned with a pinch of dill seeds.

Lay another row of cucumbers smaller in size than the previous ones. Top again covered with the remnants of leaves and garlic.

Pour salt into a jar and pour 4 liters of water. Shake the contents so that the salt disperses throughout the volume, and leave to ferment for 5-6 days.

After the completion of the fermentation, the workpiece is sterilized in hot water at least half an hour. Close the lid and let the jar cool. You can try cucumbers in 2-3 weeks, when their taste becomes as spicy as possible.

Pickled cucumbers for the winter with mustard

If there is mustard powder at home, it will be a good addition to pickled cucumbers. For lovers of vigorous snacks, the amount of powder in the composition can be doubled. Instead of mustard powder, mustard from a tube is suitable, it has a pleasant texture and mixes well with water.

Ingredients:

• gherkins - 2-2.2 kg;
• salt - 3 tablespoons;
• dill umbrellas - 5-6 pcs.;
• mustard - 2 tablespoons;
• garlic cloves - 3-4 pcs.;
• 4-6 currant leaves.

Cooking:

From the washed gherkins, cut off the ends and send them to a sterilized container. Add dill umbrellas, garlic and currant leaves to the cucumbers.

Salt with mustard is dissolved in water and the contents of the jar are poured with saline solution.

Cucumbers are fermented for 5-6 days, then the juice is filtered through gauze and boiled over low heat for 10 minutes.

Attention! If the amount of brine has noticeably decreased, add a glass of water to it.

The brine is poured into jars and sterilized in boiling water for 15 minutes. Store cucumbers in a dark place, away from heat sources. The shelf life is at least one year.

Pickled cucumbers are served at the table as an appetizer for meat or vegetables. Their taste goes well with fragrant fried potatoes or stewed cabbage. Pickled cucumbers are added to a hodgepodge or vegetable stew. A universal blank will always come in handy in the kitchen if it is at hand in the refrigerator.