Recipes for pickling cucumbers for the winter. Pickling cucumbers: The most delicious and crunchy

Pickled cucumbers are an indispensable component of such favorite dishes as hodgepodge, pickle and others. Therefore, any housewife should prepare several jars of such salting.

Cucumbers can be harvested large and small, but the most delicious in pickles are small hard fruits. Salting cucumbers for the winter, as well as, is the simplest and most troublesome task.

Mineral water with gas allows the fruits to get a lot of oxygen, which has a beneficial effect on the salting process. The fruits are completely salted, but they turn out crispy and tender. The taste of such blanks will not be pronounced and will appeal to all lovers of pickles. For such a blank, you will not need to stand at the stove for hours and cook. Such pickling of cucumbers without vinegar for the winter, like, is suitable for any occasion.

Required Ingredients:

Cucumbers - 0.5 kilograms;
Mineral sparkling water - 330 milliliters;
Garlic - 5 small cloves;
Salt - a tablespoon without a slide;
Dill - 1 bunch;
Leaves of black or red currant - 5-7 pieces.

How to salt cucumbers quickly:

Rinse the gherkins, cut off the tails on both sides;
We clean the garlic and put it in pre-prepared jars, they need to be sterilized in a convenient way;
Rinse the greens well and lay on the bottom of the jar for harvesting garlic;
Now you can put cucumbers in jars, you need to pour salt on top;
The jar must be filled with carbonated water, covered with gauze and left to infuse for 8-9 hours, it is best to make the preparation in the evening and leave to infuse all night, and continue cooking in the morning;
After that, you can close the jars with tight plastic lids and store them in a cool place or refrigerator.

How to salt cucumbers with simple salting

The ingredients for this recipe are designed for pickling one three-liter jar of cucumbers. If you need to prepare several cans, then the ingredients should be increased accordingly. This recipe is a classic and proven by more than one hostess, the cucumbers are tasty and moderately salty, like.

Required Ingredients:

Small cucumbers - 1.5-2 kg;
Leaves of any currant - 5 pieces;
Cherry leaves - 5 pieces;
Horseradish leaves - 2 large leaves;
Fresh garlic - 3-5 cloves;
Fresh dill - 1 bunch;
Water - 1 liter;
Rock salt - about 2 tbsp. spoons with a slide;
Sugar - 1-2 tbsp. spoons.

How to pickle cucumbers - recipe:

Wash the cucumbers, cut off the tails and soak in boiled cold water for about 3-4 hours;
Containers for blanks must be sterilized so that vegetables do not deteriorate during storage, this is easiest to do with steam or an oven;
Lids are also sterilized by dipping into boiling water and holding there for about 10 minutes;
Sort greens, wash;
All greens must be laid on the bottom of the jar, but horseradish leaves must be left;
Put cucumbers in a container and pour brine on top, for it you need to mix cold water, salt and sugar;
Horseradish leaves should be placed on top of the cucumbers and rolled up with sterilized lids;
The fruits will gain flavor and salt in about 1 month.

How to salt cucumbers for the winter

You can add various seasonings and herbs to these cucumbers, it depends on your taste. But the most suitable ingredients are peppercorns, laurel, horseradish leaves, garlic, dill. It is these seasonings that are usually added to salted vegetables. The most elementary and convenient recipe is pickling cucumbers in jars.

Required Ingredients:

Fresh small cucumbers - about 1 kilogram;
Rock salt - 3 tbsp. spoons;
Black pepper - 5 peas;
Laurel - 2 leaves;
Currant leaves - 3 pieces;
Garlic cloves - 5 pieces;
Fresh dill - 1 bunch;
Tarragon - 1 bunch;
Large horseradish leaves - 1/3 leaf.

How to salt cucumbers - recipe:

Cucumbers must be selected certain varieties intended for pickling, other varieties are not suitable for long-term storage, wash the fruits, dip them in cold water, leave to infuse in it for at least three hours, but it is better to increase the time to 5-8 hours, so the fruits they are fed with enough water and will not take a lot of brine from the jar;
In prepared jars, it is necessary to decompose herbs and spices;
Now you can prepare a solution for salting, dissolve salt in water;
The jars are completely filled with brine and closed with tight polyethylene lids; before closing the jar, the lid must be held in boiling water for several seconds.

How delicious to salt cucumbers with spicy

For holiday table you can prepare a large number of blanks in advance, which will serve as snacks. Therefore, spicy cucumbers must be cooked. They can be served with various hot dishes and side dishes, as well as used as a snack. The sharpness gives them an unusual taste and richness. In addition, not only small fruits are useful in this recipe, but also large enough, they will subsequently be cut into convenient pieces.

Required Ingredients:

Cucumbers - 1 kilogram;
Black currant leaves - 10 pieces;
Parsley - 10 branches;
Dill - 30 grams;
Red hot pepper - 1 small pod;
Peppercorns - 3 pieces;
Garlic - 1 large head;
Rock salt - three tablespoons;
Water - 1000 milliliters.

How to pickle cucumbers for the winter:

For this recipe, it is best to take enamel pan large size and salt the vegetables in it, you need to put a small part of the seasonings on the bottom of the container;
Wash the cucumbers, cut off the tails and cut into small slices;
Peel the garlic, finely chop, grate or pass through a garlic press;
Mix the chopped fruits with the remaining herbs and seasonings, put in a saucepan;
In the meantime, you can boil the brine, it is boiled from water with the addition of salt;
When the brine is ready, they need to pour the fruits into the pans, the liquid should completely hide the pulp;
Put a large dish on the pulp and set oppression on it;
The pulp should be left in the room for 10-15 days, it is advisable to cover the pan with gauze or a thin cloth;
After this time has elapsed, you can transfer the fruits to sterilized jars, pour in brine and close with lids;
Ready-made blanks are left a little at room temperature and only then removed for long-term storage.

How to pickle cucumbers in jars

Not so long ago, housewives salted vegetables in barrels; other containers were not very common. But now more and more housewives prefer glass jars, and it is a wooden barrel that helps to get the most delicious cucumbers. In addition, in such a container, you can salt a large number of vegetables at a time. Well, if such a quantity of vegetables is not needed, you can simply prepare only a small part of them.

Required Ingredients:

Cucumbers - 100 kilograms;
Fresh garlic - 300 grams;
Umbrellas and dill seeds - 3 kilograms;
Fresh horseradish root - 0.5 kilograms;
Blackcurrant leaves - 1 kg.;
Coarse rock salt - 800-1000 grams.

How to pickle cucumbers for the winter in jars:

Rinse the cucumbers, remove the tails, but the stalks can be left;
Wash, peel, prepare all the spices and herbs, you can cut the garlic a little, or you can leave it in whole slices;
Spread 1/3 of all prepared spices on the bottom of the container;
Then distribute the fruits on the spice, it is important that there is not a large distance between the fruits, so they are rammed a little;
Then again lay out 1/3 of the entire mass of spices;
Then the fruits are stacked again;
Top everything with the rest of the spices;
From water and salt, it is necessary to prepare a saline solution, for this they take cold water and pour it into a container with pulp;
Put a large plate or a special wooden circle on all this, and put a heavy oppression on top;
After some time, the fruits will be saturated with saline and salted.

Pickles with apples

Cucumbers in blanks can be combined with other vegetables, even fruits. For example, you can add a small amount of apples to pickles. In this case, the apples will also be salted and will turn out to be a very tasty snack. With such fruits, you can cook a wide variety of dishes or just enjoy in the winter.

Required Ingredients:

Cucumbers - 1 kilogram;
Sour green apples - 0.5 kilograms;
Lemongrass leaves - 8-10 pieces;
Salt - 50 grams;
Sugar - 50 grams;
Water - about 1 liter.

How to pickle cucumbers quickly:

Cucumbers are easy enough to wash, you can cut off the stalks, but this is not at all necessary;
Wash the apples, cut into slices, remove the core, if the container allows, then you can leave the apples whole, they will also be salted;
Lemongrass leaves need to be washed well, you do not need to cut the leaves, they will be used whole;
First you need to cook a brine from water, sugar and salt;
In the meantime, the salt solution is being boiled, you can start laying out the fruits in jars, do not forget to add lemongrass leaves to them;
When everything is laid out, it is necessary to fill them with brine, cover with lids and leave for about 5 minutes;
Then drain the brine from the jars back into the pan, put on the stove and boil;
Pour the solution back into the jars and leave for 5 minutes;
Only after that it is possible to close the blanks with lids and roll them up;
Such a blank should be stored in a cool, and preferably dark place, only in this case, the hostess can be sure that the twist will be stored for a long time.

When preparing, you can use various spices, and you can store them in different containers, but this will not really affect the final result if a decent recipe was originally chosen. It must use the right ingredients and their ratio must be correctly calculated.

When we lived in a hostel in my student years, I was lucky to try many different pickles and canned cucumbers: all the girls brought their mother's preparations, and then treated each other.

So, everything is known in comparison, and pickles in a cold way are my favorite. The only drawback of these cucumbers is that they need to be stored in a cold basement, or refrigerator, so it is not very suitable for city apartments.

The most delicious vinaigrette is obtained from pickles, they can be eaten simply as an appetizer with.

Despite the fact that we live in an apartment, I make 2-3 jars of such cucumbers and store them in the refrigerator. This summer, my daughter and I were visiting my grandmother and pickled cucumbers all together. The recipe for pickles for the winter is very simple, you will see for yourself by reading the article to the end.

I offer you a recipe for pickled cucumbers, according to which my grandmother has been making them for more than a dozen years. The recipe is proven, the cucumbers are crispy and not very salty, they can be stored in the cellar for up to 2 years.

For pickling cucumber, you will need any jars and nylon (plastic) lids. I do not recommend taking metal screw caps, because they rust (both inside and outside ...)

So, for pickling cucumbers, we need the following:

cucumbers
Clean and dry jars 1 liter, 2 liter or 3 liter
Nylon covers
horseradish leaves
dill umbrellas
Black peppercorns
Peeled garlic
chilli pepper
Dry mustard
Oak leaf (to crunch cucumbers)

For brine:

1 liter of cold running water
2 heaping tablespoons (60g).

Cooking:

If you can put less salt in salt, then the lack of salt in pickled cucumbers can contribute to the development of bacteria. As a result, cucumbers can become soft and not tasty.

Soak cucumbers in cold water for 3-5 hours (and preferably 5-8 hours, especially if they are purchased cucumbers). This must be done so that the cucumbers get the missing water, otherwise they will get it from the brine and it may not remain in the jar at all. Rinse cucumbers under running water. The ends of the cucumbers can be left uncut.

Wash jars and lids. (I don’t sterilize or dry them in this recipe. But, if you pour boiling water over jars and lids, then this will only be a plus).

Lay cucumbers, shifting evenly with herbs.

Do not forget about garlic, chilli pepper and dry mustard. For a 3-liter jar, you need about 5-6 cloves of garlic, 1 chilli and 1 teaspoon of dry mustard.

Dissolve in a separate container 2 heaping tablespoons of coarse salt in 1 liter of water (about 1.5 liters and 3 tablespoons of salt per 3-liter jar).

Mix well and let stand. Usually a precipitate is obtained from coarse salt. I don't put it in a jar. Fill the jars to the very top. Cover with regular plastic lids and refrigerate.

Periodically (every 3-5 days) look in and make sure that the cucumbers are covered with brine, otherwise, if this is not done, then cucumbers without brine can become soft and mold will form.

Sometimes you have to add brine (until the foam is completely squeezed out of the jar and the edge of the neck, that is, along the very edge of the jar, brine - based on 1 liter of water - 2 tbsp. l of salt).

Cucumbers will ferment. This is fine. They may become cloudy and foamy, but then the brine will brighten over time and the foam will go away.

Salting is a popular way of harvesting vegetables for the winter, including crispy cucumbers that go well with any dish. Pickling cucumbers for the winter is dozens and even hundreds of the most different recipes, in which the amount of salt, seasonings used and salting methods differ.

In order for the harvesting of cucumbers for the winter to be successful, as always, you need to carefully approach the issue of choosing vegetables. Cucumbers should be strong, without damage. Therefore, harvesting cucumbers on the day of harvest from the garden is considered optimal. It is also advisable to sort the cucumbers by size so that they are equally saturated with salt and seasonings.

You should be aware that chlorinated water is not a suitable option for salting. Of the spices, experienced housewives advise currant, cherry and oak leaves. You can also use grape leaves, bay leaves, garlic, onions. Before pickling, it is recommended to soak cucumbers and change the water to get rid of bitterness.

The main type of preparation, except for, is salting in hot and cold ways.

A hot way to pickle cucumbers in jars.

Spice leaves are laid out at the bottom of the jars, then the cucumbers are tightly packed. Cherry, currant, etc. leaves can also be reported between cucumbers. Then the cucumbers are poured with boiling water and covered with sterilized lids, wait 3 minutes and drain the water. Then the cucumbers are poured again and wait 5 minutes. Next, the water is drained and poured with boiling brine with 30 g of salt per liter. Banks are rolled up and cooled.

There is another recipe. Cucumbers are poured with boiling brine and kept for a day, and then put in the basement for 7-8 days. When the cucumbers are ready, the brine will need to be drained into a saucepan, the jars washed and sterilized. Cucumbers will need to be laid again with a new portion of spices and pour boiling brine (drained). It remains to cork with lids and refrigerate. In both cases, it is recommended to cool quickly.

A cold way to pickle cucumbers for the winter.

Cucumbers with seasonings are placed in jars, poured with a cold solution - 50-60 g of salt per liter. To obtain a brine, the salt is dissolved in a small volume of water, and then poured into cold water. Then you should cover the jars with gauze and wait a couple of days to roam. Next, the jars are placed in a cool place for a week and a half at a temperature of 1-4 degrees or for a week at a temperature of 17 degrees. When the fermentation process is completed, you need to add the brine and cork the jars without sterilization (hermetically). Such cucumbers are stored at a temperature not exceeding 4 degrees.

Pickling cucumbers for the winter can be done according to other recipes. For example, cucumbers can be salted in barrels - not only oak, but also plastic. The method of pickling cucumbers in bags is also popular.

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Of course, everything can be bought in the store. And pickles are no exception. But, if you are a good hostess or want to become one, then you will have to learn how to pickle cucumbers.

Pickling cucumbers for the winter is a special ritual, and there are so many recipes! Read this article: how to pickle cucumbers in cold and hot ways, mine original recipes pickled cucumbers. Read on.

Here's what the pros advise.

Salt crispy cucumbers for the winter

For salting, you need to prepare.

Start with containers and dishes in which you are going to roll cucumbers.

Suitable jars with a capacity of 1.5 liters to 3. I'm more comfortable with three liter jars.

Take care of the lids too.

For salting in a cold way, you will need plastic hard lids, those that need to be preheated.
For hot salting, metal lids and a good seamer key are needed.

Ingredients.

Of course, the cucumbers themselves.

Medium-sized cucumbers, of the same shape and color, with small pimples, are best suited for pickling.
Before pickling, cucumbers must be soaked for at least 2 hours in cold water.
Many recipes recommend cutting off the tips of cucumbers, I never do this, but cucumbers are salted and stored perfectly. So, to trim or not to trim is a matter of taste and aesthetics.

Salt and spices.

Salt for pickling cucumbers is suitable for the most common table salt, the one in a simple paper pack, without iodine and all kinds of additives.
For a cold method of pickling cucumbers, you will need dill sprigs, or rather umbrellas with seeds, currant leaves, cherries and plums. Also, garlic cloves and horseradish root will not be superfluous. Nothing else.
For hot salting, you need bay leaves, peppercorns and citric acid as a preservative. No herbs and leaves are needed in the hot brine; cucumbers turn out fragrant and crispy even without them.

Recipes for pickling cucumbers for the winter - delicious and easy! Or how to pickle cucumbers

Cold method - the easiest and most affordable

Ingredients:

cucumbers
currant, cherry and plum leaves
dill umbrellas
garlic cloves

Cooking method:

Soak cucumbers in cold water for 2 hours. Place 2-3 teeth in clean 3-liter jars. garlic, dill umbels and leaves. Lay cucumbers very tightly on them, try to press them very tightly. In the process of pickling, cucumbers decrease and you will not get a full jar, but microbes easily penetrate into the empty space.
After laying the cucumbers, pour 1 tbsp into each jar. l. coarse salt with top.
Then pour cold boiled water and close with tight plastic lids.
Turn the jar upside down several times to disperse the salt.
Put the jars in a cool place, but not in the refrigerator. At first, the brine will be cloudy, then it will begin to lighten. Fluid may leak from under the cap, it is unnecessary to open and top up. Better notice this jar and eat it first. Cucumbers in this way are ready in 2-3 weeks, and are stored for almost a year.

By the way, cucumbers in the cold way are my favorite. They really remind me of my grandmother's cucumbers from a large oak barrel. Try it, you won't regret it!

Video recipe "Hurry pickled cucumbers"

Hot method of pickling cucumbers

By salting cucumbers in this way, you are preparing homemade canned food for the future. They do not require storage in a cool place, but the salting process is quite laborious and even dangerous.

You will have to tinker with boiling water, hot jars and pour cucumbers with brine 3-4 times. Stock up on patience and strength, the result is worth it!

Ingredients:

cucumbers
sugar
Bay leaf
peppercorns
lemon acid

Cooking method:

Soak cucumbers, put tightly in 3-liter sterilized jars. In this recipe, cucumbers are reduced and even boiled down, so the denser the cucumbers are packed, the less fuss with half-empty jars.
Boil water and carefully pour over the cucumbers. Cover jars with lids and leave for 15 minutes.
Drain the water. Boil another water and again pour cucumbers with it. Leave for the same time. Drain the water into a large saucepan, add sugar and salt at the rate of 2 tbsp. l. salt and 3-4 tbsp. l. sugar per jar. Sugar retains color and crunchiness in cucumbers, but does not add sweetness to the brine. Boil the brine.
Pour 0.5 tsp into each jar. citric acid, pour boiling brine and roll up with metal lids.

Banks can be removed to cool in a buffet or in a far corner. After rolling up my cucumbers, I wrap them in a warm blanket for a day. As my mother taught, I think they are warmer there and so they become tastier.

Delicious and crispy cucumbers are not always obtained, but this minus is possible. So, for pickling, you need to choose small vegetables, with a thin skin and a gimlet surface. As a result, they are well salted, and there will be no voids in them. Also, before salting, cucumbers of the same size should be selected, so the process will take place in all fruits.

Very cucumbers are obtained, they are salted in. For salting you will need the following ingredients:

25 liters of water;
- 600 g of salt;
- 10 g of tarragon;
- 100 g of dill;
- 5 heads of garlic;
- 25 cherry leaves;
- 20 oak leaves;
- 20 black currant leaves;
- 1/2 pod of red pepper;
- 1/2 horseradish root.

Make the brine first. You need salt in warm water. Then sort the cucumbers and wash them cold water. After that, line the bottom of a wooden barrel with washed leaves of oak, cherry, blackcurrant, also lay dill, horseradish, tarragon, garlic. Now cucumbers are stacked in dense rows in a vertical position. Between them, make pads of seasonings and leaves. Close the barrel tightly, hammering the top bottom. Now, through the hole that needs to be made in advance in the bottom, pour in the brine and plug it with a wooden plug. It is important to prevent the cucumbers from floating up after pouring it, so you should tightly cover the lid of the barrel with a wooden circle and put a weight on it. Through you can take a sample from pickles. If the cucumbers are not salted enough, then you should wait a few more days.

Pickled cucumbers in a jar

Not everyone has the opportunity to pickle cucumbers in a barrel, so it's in a jar. For this you need products:

3 kg of cucumbers;
- 1.5 liters of water;
- 2 bay leaves;
- 2 seed umbrellas of dill;
- 3 leaves of black currant;
- 3 cloves of garlic;
- 6 peas of allspice,
- 3 cherry leaves
- 1 sheet of horseradish;
- 90 g of salt.

First, the brine is made. Take a saucepan, pour water into it, dissolve salt in it and throw in 2 bay leaves. Put the dishes with brine on the fire and boil. Then put an umbrella of dill, blackcurrant leaves, horseradish, cherries, garlic and peppercorns on the bottom of a three-liter jar. After that, a layer of cucumbers is laid out, which are installed vertically. Now fill them with boiling brine and roll up the jar with a metal lid. Store pickles only in a cold place. It can be not only a cellar, but also a refrigerator, otherwise they will quickly deteriorate and labor will be wasted.

It’s good to have a few jars of pickles in stock, because without them you can’t cook pickle, hodgepodge. Properly pickled cucumbers for the winter are kept to the maximum beneficial features are tasty and crispy.

You will need

An old recipe: 100 cucumbers, 1 pound salt, 5 liters of water, garlic, a bunch of dill, currant leaves.
Cucumbers in an enamel bowl: cucumbers 10 kg, dill (umbrellas) 400 g, horseradish root 60 g, garlic 40 g, cherry or currant leaf 100 g, hot pepper 15 g, water 5 l, salt 300 g, mustard powder 20 g .
Cucumbers in jars: gherkins 10 kg, acetic acid 150 g, bay leaf 30 g, hot Bell pepper 15 g, water 5 l, salt for pickling 100 g, for scalding 300 g.
Cucumbers in cucumbers: 10 kg of medium-sized fruits, 10 kg of overripe fruits, salt 700 g, garlic and paprika 20 g each, dill umbrellas 300 g.

Instruction

Choose healthy, ugly, green, 5-15 cm in size cucumbers for pickling. Sort into three sizes: 5-9 cm, 9-12 cm, 12-15 cm. Ideal dishes for pickling cucumbers for the winter are oak barrels, greens they have excellent taste, are stored for a long time.

A simple pickle, peeped in an old cookbook: wash the medium-sized fruits well, put them in a barrel tightly in layers, sprinkling each layer with currant leaves and dill. You can add garlic cloves, it not only multiplies the taste, but also helps to keep the greens strong. Press down on the cucumbers. Dilute the salt in boiled cold water, pour the product with this brine and seal tightly. Store at 0+5 degrees.

You can also salt cucumbers in enameled dishes, these days this is a more familiar container. Before salting, soak cucumbers in cold water for 7-8 hours. This is done so that they swell, become elastic and, when salted, do not become empty, do not wrinkle. Put spicy herbs at the bottom of the dish, lay a layer of cucumbers and again spices, and so on to the top. The top layer is herbs, take them only fresh.

Stuff the cucumbers into the pan as tightly as possible, pour over the brine, put a circle and press down with a load. Let them stand in a room for two or three days, and then put them in a cellar or some other cold place. Watch the brine and if mold appears on the surface, remove it and rinse the circle and weight in boiling water. Prepare the brine as follows: in a small amount cold water dissolve the salt, then add water to the norm. Let it stand for 8-10 hours.

No less tasty are cucumbers pickled for the winter in glass jars. You can salt in one of the ways described above, after a week put it in jars and pour boiled brine and close with iron lids. Or you can cook lightly salted cucumbers. Small fruits are suitable for such salting. Scald prepared gherkins with water and salt, 300 g of salt in a bucket of water, then pour over with ice water and dry. Carefully place in jars in rows, add lavrushka and hot pepper. Fill with brine and roll up with iron lids. With this salting method, use an additional preservative - vinegar, and then the cucumbers will be well stored.

Cucumbers salted in cucumbers have an interesting taste. If there are overgrown cucumbers, you can use them for pickling. Place the prepared greens in a pot or jars, sprinkling each layer with finely chopped or grated overripe cucumbers mixed with salt, hot pepper, dill and chopped garlic. Press down on the cucumbers.

note

The Russian pound is equal to 0.409 kg; 100 cucumbers are approximately equal to 10 kg.

Helpful advice

Ordinary pickles will receive extraordinary strength, keep bright green color and crunchiness, if 1/3 of the decoction of oak leaves is added to the brine. But at the same time, cucumbers will acquire sourness.

Sources:

The book "Homemade pickles, jams and marinades"

Cucumbers are revered both fresh and pickled or salted. Salads, soups, snacks - you can't do anything without a cucumber. It is worth noting that cucumbers prepared for the winter play a special role, because they are doubly pleasant and tastier if they are collected from their own garden and rolled into jars according to your favorite recipe.