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Cucumber time: the best recipes for canning and pickling cucumbers. How to cook pickles in jars - the best pickles recipes

What could be tastier than crispy pickled cucumbers, which are served in the winter on a weekday or festive table. Consider simple, proven and quick recipes pickling cucumbers for the winter in jars. It is most convenient to pickle cucumbers in three-liter jars, but it all depends on the desire of the hostess. In principle, cans per liter are also suitable, but there will be more trouble with them.

To make the cucumbers crunchy, but at the same time taste like from a barrel, they need to be salted exclusively in glass jars. If you follow all the tips presented below in the recipes, then the appetizer will definitely turn out even for those who are engaged in conservation for the first time. Despite the fact that there is no vinegar in the recipe and there is no sterilization process, the fruits are firm and incredibly fragrant. They will taste better than pickled options.

• Small, but dense and fresh cucumbers. It is extremely important to choose the right fruits, do not use salad options, because they will quickly turn into porridge. Fruits for preservation, so that the cucumbers remain firm and crispy, must be dense and with pimples, in no case overripe.
• You can use ordinary salt, it is best to choose a coarse-grinding product and without any additives such as iodine.
• Water is suitable filtered or bottled, it must be of high quality.
• Umbrellas of dill, in which there should be seeds. Horseradish leaves, as well as cherry and currant leaves, even walnut or young grapes.
• Garlic must be added to cucumbers, the more it is in the brine, the richer the taste of cucumbers will turn out.

Classic recipe (for a 3 liter container):

• Two kilograms of cucumbers.
• Two and a half liters of water.
• A glass of salt.
• The leaves are young at their own discretion which ones.
• Garlic cloves.
• Dill umbrellas, choose such that they must have seeds.

Important! The following rule must be remembered by every housewife so that the cucumbers are moderately salty. For every liter of water, exactly 80 grams of salt (two heaping tablespoons) is taken. That is, two and a half liters require 200 grams of salt.

Soak cucumbers in cold water for several hours, this procedure can be omitted if the fruits are only harvested from the garden. In a regular bowl, put the selected green leaves on the bottom, a layer of cucumbers on top, then greens again. It is enough to make several layers. Separately, the brine is boiled: two tablespoons of salt with a slide per liter of water. Pour the brine into cucumbers with herbs, put under pressure and leave for three days. The brine will begin to be covered with a white film and this is normal - an indicator that acidic bacteria are working, which make the fruits salty, but at the same time leave them firm and crispy.

Rinse the cucumbers cold water, strain the brine through cheesecloth and put a separate pan with three liters of water on the stove, bring to a boil. Arrange cucumbers in clean prepared jars (lay the first layer vertically, and the second horizontally). Pour boiling water over and cover with a lid for a quarter of an hour. Put the saucepan with brine on the stove, bring to a boil and boil for five minutes, removing the foam. After a quarter of an hour, drain the water from the cans, pour boiling brine over it, repeat again and you can roll it up for the third time.

Important! Initially, the brine will be cloudy even after the jars are capped and inverted to cool. This is normal, after a while the brine will become transparent, the cucumbers should cool in a cold place.

in Hungarian

To fill a liter of water in this recipe, only a tablespoon of salt is taken. These crispy pickled cucumbers for the winter in jars are rolled into a one-liter bowl. Put in each jar Bay leaf glasses, a few leaves of cherries and currants, young grapes, as well as a pod of hot pepper, horseradish root, a few peas of black pepper, two cloves of garlic and dill umbrellas.

Lay greens at the bottom, then spices, place cucumbers tightly to each other. Pour in brine, which should be at a temperature of about 80 degrees, put a crust of black bread on top. At room pace. the fermentation process will take place, you can try the cucumbers gradually and, if you like the taste, then stop the fermentation and start rolling.

Drain the brine and all the spices, herbs that have already worked out. Rinse the jars hot water and dry. At the bottom put a large spoonful of plain flour, new greenfinch and spices, cucumbers. Pour in brine and pour Art. l. vodka, vinegar not more than 9% of the fortress. Roll up with sterile caps and, after cooling upside down, send to winter storage to a cool place.

Under the capron lid

If you have the opportunity to store a jar of pickled cucumbers in the basement or cellar, then you can safely roll them under a nylon cover. You need to fill a three-liter jar with cucumbers, shifting them with spices and herbs. Pour in brine and cover with a capron lid. At the bottom, put a bowl where the liquid will pour out. Keep only in the cellar.

different ways cooking crispy cucumbers for the winter in jars is required, except right choice the fruit itself, salt, spices and various herbs. Feel free to choose any recipe from this material in order to pamper yourself with excellent cucumbers in the winter.

Salted cucumbers for the winter almost every housewife cooks. However, often they do not turn out the way she would like. What is the reason, and how to fix it - we will tell you in our article. After reading it, you will prepare only the best winter preparations.

Choosing the Right Cucumbers

Cucumbers should be small size to fit well in a jar. In addition, young cucumbers are not big size have a sweet, good taste. There are no voids inside, so they crunch perfectly. The skin should have black spikes, pimples. If the fruits have a smooth skin and white spikes, leave them for making salads. To the touch, the fruits of cucumbers should be firm and not bitter. To test this, simply chew on the darkest part.

High-quality water will help to achieve the excellent taste of cucumbers. If you harvest fruits in spring and "city" water according to the same recipe, then you will get two completely different tastes. That is why take clean water from the well. If such water is not available to you, use good bottled water. In extreme cases, you can filter, boil tap water, and insist it on honey or silver. This will greatly improve its taste.

Should you soak cucumbers?

Do it for sure! Soak the fruits of cucumbers for two to three hours, and preferably for half a day. In this case, the cucumbers will become strong and elastic.

Spices.

Each hostess uses her own recipe. Some people prefer allspice, some mustard seeds, some cloves. For a classic set, such spices are suitable: peppercorns, dill umbrellas, horseradish leaves, currant leaves. In addition, you can add basil, coriander, cumin, lovage, tarragon, mint, celery greens, horseradish root, mustard, garlic, currants, cherry and oak leaves. Leaves can be used whole or coarsely chopped. They are laid out on the bottom, and cucumbers are laid on top and covered with lids. In this form, leave them to soak for two hours.

Dishes.

Before laying cucumbers, soak glass jars in soda solution, wash thoroughly with soap and water, rinse and pour over with boiling water, dry. For sterilization, you can also bake the container in the oven at a temperature of 110 degrees. Lids should only be sterilized in boiling water.

Be sure to prepare and.

For salting cucumbers, rock salt is excellent, which gives a full, rich taste. Using a different salt may cause the blanks to simply explode. Another danger that can occur when soft salt is added is that the fruits can become soft. For one liter of water, you will need about 50-60 grams of salt. Cucumber pickle can be hot or cold. Hot brine is a must if you are using vinegar.

Cucumber bookmark.

Large cucumbers are placed at the bottom. In the event that they are too large, then put them in vertical position. Each cucumber should be as close as possible to the other. Put the spices between the layers of cucumbers. You can also put them on the bottom. After pouring the brine, lay out the leaves of horseradish and currant.

Cold salting.

Cucumbers prepared in this way should be stored in a refrigerator or cellar. IN warm room they just bulge and explode. This method of salting is very simple - put the cucumbers in jars along with spices. Stir salt in cold water, pour cucumbers with this brine. Cover the jars with polyethylene lids heated in hot water. After about a month, the cucumbers will be salty.

hot way.

Dissolve salt in boiling water, add a few stalks of horseradish and dill, a couple of oak leaves to the brine, boil for a few minutes, pour cucumbers with this brine. Leave them unrolled for a week. After that, add brine and roll up.

A few little tricks:

1. Add a few mustard seeds to the brine. In this case, the banks will not explode.
2. A few thin slices of horseradish that need to be put under the lid will help protect the cucumbers from mold.
3. A tablespoon of alcohol will also help protect the container from explosion.
4. A piece of oak bark will make the fruit crispier.
5. For better than salting Trim the stems off the cucumbers and pierce them with a fork.

Recipes: pickles for the winter

Ingredients:

Water - 5 liters
- mustard seeds - 520 g
- cucumber fruits - 10 kilograms
- onion - 3 pieces
- a clove of garlic

To prepare the marinade:

Sugar - 2 kilograms
- salt - 320 g
- vinegar - one liter

Cooking:

1. Cut large cucumbers in half, remove seeds, cut into cubes.
2. Boil water, add vinegar, pour marinade over cucumbers, leave for one hour. Arrange the cucumbers in sterile jars, sprinkle with finely chopped onions, mustard seeds and garlic.
3. Cover the jars with sterile lids, sterilize them, roll them up, turn them upside down, wrap them up to cool.

Crispy pickled cucumbers for the winter

Bay leaf - 2 pieces
- peppercorns - 6 pieces
- garlic clove - 4 pieces
- cherry and currant leaves - 4 pieces each
- horseradish
- cucumbers - 1.8 kilograms
- dill umbrellas - 1.5 pieces
- vinegar - two tablespoons

For cucumber pickle:

Water - 1.5 liters
- sugar - a tablespoon
- salt - two tablespoons
- hot pepper - 0.3 pieces

Cooking:

1. Lay the cucumbers tightly, alternating them with spices. Put the fuck up.
2. Pour boiling water over, let stand for 10-15 minutes. Drain the water, repeat the procedure again.
3. Prepare the brine: add sugar, salt to the water, let it boil for 10 seconds. Put the capsicum during the boil.
4. Pour the cucumber fruits with brine, add citric acid or vinegar. For bloating, you can add an aspirin tablet.
5. Roll up the jars, wrap them in something warm, cool and put them in the cellar.

Cucumbers marinated in vodka.

Ingredients:

Cucumber fruits - 2 kilograms
- sugar, salt - 2 tablespoons each
- vodka - 50 ml
- water - 1.5 liters
- vinegar - 100 ml

Cooking:

1. Wash small cucumbers, leave in cool water for 3 hours.
2. Put spices on the bottom of the jar.
3. Place all the ingredients for the marinade, except for vodka, in a saucepan, boil.
4. Put the cucumbers in batches for a few seconds, then put them in a jar, pour over the marinade that is boiling, cover with a lid and leave for five minutes.
5. Drain the marinade into a saucepan, boil, pour it into a jar again, cover with lids, leave again for 5 minutes.
6. Repeat the procedure, but before pouring the marinade for the third time, add vodka to the jar, roll it up, turn the jar upside down, wrap it until it cools.

Preparations for the winter - pickled cucumbers

Ingredients:

Clove of garlic
- cucumbers - 10 kilograms

To prepare the marinade:

Mustard seeds, allspice - 20 g each
- allspice black pepper - 20 g
- bay leaf - 10 pieces
- sugar - 120 g
- vinegar - 720 g
- salt - 155 g
- water - 9 liters

Cooking:

1. Prepare cucumbers, place in jars in a vertical position along with garlic cloves.
2. Pour all this with boiling brine, cover with sterile lids.
3. Sterilize the jars, roll them up, turn them over, wrap them up until they cool completely.

secret recipe delicious cucumbers.

Ingredients:

Cucumber fruits - 4 kilograms
- bunch of parsley
- cup sunflower oil
- a glass of table vinegar
- salt - 85 g
- glass of sugar
- head of garlic
- ground black pepper

Cooking:

1. Wash cucumbers. Cut large fruits into pieces, put in a saucepan.
2. Cut a bunch of parsley, send to cucumbers, add salt, a glass of sunflower oil and vinegar, a dessert spoon of black pepper and a glass of sugar.
3. Wait 5-6 hours for the cucumbers to give juice.
4. Take prepared jars, fill them with cucumber slices.
5. Top the jar with marinade, cover with prepared lids, sterilize for 20 minutes.
6. Remove, roll up tightly, leave the jars upside down until cool.

Fast salted cucumbers in the bank.

Ingredients:

cucumbers
- a clove of garlic - 5 pieces
- dried dill seeds
- fresh dill
- coarse rock salt - three tablespoons

Cooking:

1. Rinse cucumbers thoroughly, put garlic and dill on the bottom.
2. Lay cucumbers, dill umbrellas, add salt.
3. Boil water in a kettle, pour cucumbers.
4. Close with nylon caps.
5. Lightly hold the lid on the jar and move it to disperse the salt.
6. Put the cooled cucumbers in the refrigerator. A day later, cucumbers can already be eaten.

Salted cucumbers with apples.

Ingredients:

cucumbers
- currant leaf
- apples
- salt - per liter of water - a couple of tablespoons
- allspice
- horseradish leaf
- dill umbrellas

Cooking:

1. Put cucumbers with spices in a deep container, shift with apple slices.
2. Dissolve salt in water, boil, cover with a plate so that they do not float, leave at room temperature, refrigerate. The next day you can eat cucumbers.

Pickled cucumbers - a recipe for the winter

Ingredients:

Dill
- cucumbers
- horseradish
- garlic
- black currant and cherry leaves
- mint
- tarragon
- celery
- salt
- water

Cooking:

1. Select cucumbers of the same size, rinse them with cool water.
2. At the bottom of the barrel, put a third of all the spices, half of the cucumbers, then put another third of the spices and the rest of the cucumbers.
3. Put the rest of the spices on top. Arrange cucumbers in tight rows.
4. Pour the cucumbers with brine, cover with a clean cloth, put a wooden circle and a load, leave in the room for 3-4 days, take out to the cold and store at a temperature of 0-3 degrees.

As you can see, there are many various ways pickled delicious cucumbers. You can do this in a barrel, a can, or bags. Add your favorite spices and enjoy the amazing taste of winter harvesting!

2017-05-01

Hello my dear readers! Do you think it's too early to give recipes for winter preparations in April? I think not. After all, “an egg is expensive on Christ’s day” and by the beginning of the season you will already pick up the right recipes without haste. Today I will talk about how to cook crispy pickles for the winter in jars. Yes, so that they taste like everyone's favorite cask.

For many years I have been planting a couple of cucumber beds so that in the summer I can eat salad and prepare crispy pickles in liter and three-liter jars for the winter. I plant salad and “pickling” cucumbers on a special basis. I already told you - be sure to read it so that there are no disappointments and misunderstandings. All my recipes involve the use of the best cucumbers for pickling.

Throughout my “married” life, I have collected various recipes and technologies for making pickles. Almost all recipes yield crispy, wonderful delicious cucumbers. We eat some even in summer - we love young potatoes with pickles, and some we roll up for the winter.

What is winter without pickles, combined meat hodgepodge and the legendary New Year's Olivier? Crispy pickles are absolutely necessary for the preparation of all these primordially Russian dishes (although we take them if we don’t have one). And how good is the braised pork with pickles! Be sure to prepare it somehow.

On a note

Before pickling, cucumbers can be soaked in cold water for several hours.

Pickled cucumbers for the winter crispy in jars - the best recipes

Crispy pickled cucumbers in jars filled with clean water for the winter

Ingredients

• Fresh, newly picked cucumbers.
• Brine prepared at the rate of 133 g of salt per 1 liter of well, filtered, spring, artesian or any other good water.

Cooking technology

1. Wash the Zelentsy with a brush to remove the black spikes.
2. Pour cold brine so that it covers the cucumbers. They do not need to be put in a jar - you can salt them in a tall saucepan.
3. We give cucumbers 4-5 days "for reflection" at a temperature of 21-22 ° C. During this time, they will “salt” and become transparent inside.
4. We put spices in clean sterilized containers. 2 cloves of garlic, 1 "lavrushka" dill umbrella, 2 cherry leaves, 2 blackcurrant leaves, an oak leaf, a quarter leaf of horseradish or a horseradish root with half a little finger, 3-5 peas of black pepper, a piece of hot capsicum will go to a liter.

   On a note

   To prevent pickles from being hollow inside, put a leaf of grapes in jars

5. Put pickles in jars. In a three-liter: the first, second rows - vertically, the third (if any) can be girazontal.
6. Pour prepared (filtered, settled) or spring (well, artesian) water without salt to the top. We close with plastic lids, send to the cellar or cold pantry. Cucumbers will be ready after 21 days.

   On a note

   Unfortunately, only cellar owners can afford to pickle cucumbers for the winter. this recipe. Pickles turn out crispy and stay that way until the next season.

Salting for the winter in jars in a cold way with vodka

Ingredients

• Cucumbers in the quantity that you have, fresh, strong, suitable for pickling.
• Brine at the rate of 2 tablespoons of salt with a slide (preferably gray stone) per 1 liter clean water.
• Spices and spices - as in the above recipe. It is possible to add celery stalks, tarragon greens, thyme to the set - this is to your taste.
• 1.5-2 tablespoons of vodka (for a 1 liter jar).

How to cook

1. If you are confident in the excellent quality of water, then it should not be boiled. Dissolve salt in water.
2. Wash cucumbers, dry. We send spices and spices to the bottom of the container (dry and clean). Pack the cucumbers very tightly. I usually hold the jar obliquely - it’s more convenient and the installed cucumbers do not fall.
3. We pour into each brine almost to the top, pour vodka (in liter - 1.5-2 tablespoons, in three-liter - 4.5-6 tablespoons each). It is better to remove weak-hearted men at this moment "from the battlefield."
4. We close the jars with plastic lids (or twist-off lids), send them to the cellar for a month. For the winter, it is worth doing only to the owners of cellars and extensive cold pantries and non-freezing dimensionless loggias.

Pickled cucumbers with subsequent canning for the winter

Ingredients

• Fresh cucumbers of medium size, with underdeveloped seeds.
• Filling: for 1 liter of pure water 2 tablespoons of salt without a slide.
• Spices and spices, as in the above recipes.

Salted for the winter in a cold way

Salted for the winter in a hot way

1. The brine is immediately poured in boiling form. We leave the cucumbers warm for two days.
2. After the required time has passed, drain the brine, then proceed as in the previous recipe.

   On a note

   cucumbers, open in winter, tastes like lightly salted, as if salted three or four days ago

Salted for the winter with sterilization

Crispy salty for the winter according to an unusual recipe of my Hungarian godfather

1. Filling: a tablespoon of salt per liter of water. Spices per jar with a capacity of one liter: 1 bay leaf, 2-3 cherry and currant leaves, 1 young grape leaf, large pod hot pepper, a piece of horseradish root, the size of a little finger, 5-7 black peppercorns, 1 oak leaf, 2 cloves of garlic, dill umbrella.
2. Put greens and spices on the bottom. Place the fruits, pour hot (70-80 ° C) brine, put a piece of black cracker or just a crust of black bread on top.
3. Leave to ferment at room temperature. We try, if we like the taste of cucumbers, then we interrupt the fermentation process.
4. Drain the brine, wash the fruits, discard the “used” spices and herbs. Wash the jars with hot water, put 1 tablespoon of ordinary white flour on the bottom of a liter jar, fresh greens and spices, cucumbers, pour boiling brine, pour a tablespoon of vodka, a tablespoon of 9% vinegar, roll up with sterile lids.
5. We store pickles in a cool pantry, open by Christmas (in this case December 25).

Salted crispy cucumbers for the winter in a filtrate filling

Ingredients for preparing fermented cucumber filtrate

• Rejected cucumbers (large, overripe, with any defects).
• 10 g of salt for each liter of slurry obtained from rejected fruits.

How to prepare the filtrate

1. We wash the fruits, grind them with a meat grinder, blender, combine.
2. We measure the volume of the resulting pulp, add salt from the above calculation (10 g per liter of mass).
3. We leave the slurry for a day or two in the kitchen.
4. Squeeze the juice through cheesecloth.

How to salt with filtrate

Comment

Pickled cucumbers, salted in a cold and hot way, filled with this delicious liquid, are excellent in taste.

I suggest using the following salting recipe followed by pickling:

1. Salt cucumbers in any way.
2. Drain the liquid, rinse the cucumbers with hot water, put in three liter jars a set of herbs and spices, put the fruits, pour 10 ml of 9% table vinegar, put 5 g of salt, 3 g of sugar.
3. We bring the drained liquid to a boil, fill the jars, put them for sterilization in water heated to 50-60 ° C.
4. Sterilize for 12 minutes, close with sterile lids, cool as quickly as possible. You can store at room temperature.

   Observe cleanliness when making pickles and not a single jar will “explode”.

Dear my readers! If you decide to pickle cucumbers for the winter according to any recipe I have presented, then I am ready to answer all your questions about the cooking technology. I will answer everyone!

Crispy and tasty pickled cucumbers for the winter! Today is already May 1 - we plant cucumbers on this day in Transcarpathia, thus celebrating the Day of International Solidarity of Workers. And I would like to say an old, but such a relevant slogan for everyone today: "Peace! Labor! May!".

See you again, my dear readers! I will be immensely grateful for your comments and reposts of the article in social media.
Always yours Irina.
To a completely unromantic article, I want to present you a romantic, beautiful and tragic video. 45 years ago, the legendary film of the great Franco Zeffirelli "Romeo and Juliet" was released with magical music by Nino Rota. It seemed to me that there was no better way to shoot and write. The new movie is great Eternal love exists, trust me...
Abel Korzeniowski - Romeo and Juliet - Eternal Love

1. Pickled and pickled cucumbers are not the same thing. For the preparation of the former, vinegar or citric acid is used, and for the latter, only salt.

2. Previously, cucumbers were salted in wooden barrels but this method is now rarely used. It is much more convenient to salt vegetables in ordinary glass jars. Moreover, cucumbers are as tasty as barrel ones.

3. There are two ways of salting: cold and hot. In the first case, vegetables are poured with cold water, and in the second, most often, first with cold water, and then with hot infused brine. Jars with cold pickled cucumbers are closed with nylon lids and stored in the cold. And jars of cucumbers filled with hot water roll up iron lids and can be stored at room temperature.

4. To make pickles firm and crispy, soak them in ice water for 3-4 hours. You can keep it longer, especially if the cucumbers are purchased.

5. Wash vegetables and greens, and sterilize jars and lids.

6. After pouring cucumbers with cold water, it is better to put a wide dish or basin under the jar. This is just for convenience: due to fermentation, liquid can seep through the lid.

7. Pickles will be ready in at least a month.

How to cook pickles

All ingredients are designed for one jar of 3 liters. You will need about 1-1½ kg of cucumbers and about 1-1½ liters of water for the brine.

However, it is better to determine the exact amount empirically: the cucumbers must be tamped very tightly, and the jar must be filled with water to the very edge.

A very simple recipe that does not take much time and effort. Cucumbers will turn out excellent.

The salting method is cold.

Ingredients

• 2 sheets of horseradish;
• 2 cherry leaves;
• 2 dill umbrellas;
• 2 cloves of garlic;
• ½ hot pepper - optional;
• cucumbers;
• 3 tablespoons of salt;
• water.

Cooking

Put horseradish leaves, currants and cherries, dill and coarsely chopped garlic and pepper on the bottom of the jar. Pack the cucumbers tightly into the jar.

Dissolve the salt in a glass of water. Pour the cucumbers with clean cold water up to half the jar. Then add saline solution and completely fill the jar with cold water. Close the jar with a tight nylon lid and immediately put it in a cold place.

Vegetables will give cucumbers an unusual pleasant aroma. And in winter, salted carrots and peppers can be used to cook or decorate other dishes.

Salting method - hot.

Ingredients

• 3 carrots;
• 1½ bell pepper;
• ½ hot pepper;
• 1 horseradish root;
• 2 dill umbrellas;
• cucumbers;
• 8-10 garlic cloves;
• 7 black peppercorns;
• 7 peas of allspice;
• 2½ tablespoons of salt;
• water.

Cooking

Cut the carrot into circles - small slices, and hot pepper - into small pieces. At the bottom of the jar, put coarsely chopped horseradish root and dill. Pack the cucumbers into the jar, alternating them with carrots, garlic and all kinds of peppers.

Dissolve the salt in clean cold water and pour over the vegetables. Close the jar with a capron lid and leave for 3 days at room temperature. Then pour the brine into a saucepan and bring to a boil.

Rinse off the resulting cucumber white coating no need. Fill them with boiling brine and roll up the jar. Place it upside down and cover with a warm blanket until it cools completely.

Thanks to the mustard, the cucumbers will acquire a slight spiciness, and the rest of the ingredients will make them very fragrant.

The salting method is cold.

Ingredients

• 2 dill umbrellas;
• 1 sheet of horseradish;
• 3 leaves of black currant;
• 3 cherry leaves;
• cucumbers;
• 3 cloves;
• 3 tablespoons of salt;
• 1 tablespoon dry mustard;
• water.

Cooking

Put dill, horseradish leaves, currants and cherries on the bottom of the jar. Tamp the cucumbers, alternating them with garlic. Leave some space at the top of the jar.

Pour salt and mustard into the jar. They will just take up the space left on top. Pour cucumbers with clean cold water. Close the jar with a nylon lid, shake slightly and put in a cold place.

Vodka will make cucumbers even more crispy and fragrant, while not being saturated with alcohol taste.

Salting method - hot.

Ingredients

• 3 dried bay leaves;
• 3 sheets of horseradish;
• 1 dill umbrella;
• 2 cloves of garlic;
• cucumbers;
• water;
• 3 tablespoons of sugar;
• 2 tablespoons of salt;
• 100 ml of vodka.

Cooking

At the bottom of the jar, put the leaves of parsley and horseradish, dill and garlic. Tamp the cucumbers. Dissolve sugar and salt in clean cold water and pour over vegetables. Pour vodka on top.

Cover the jar with cheesecloth or a perforated lid. Leave the jar in dark place at room temperature for 3 days, regularly removing foam from it.

On the fourth day, pour the brine into a saucepan and bring to a boil. After 5 minutes, pour the cucumbers with boiling brine and roll up the jar. Turn over, wrap with a blanket and wait until it cools completely.

Cucumbers are obtained with a slight sourness and a subtle bready flavor.

Salting method - hot.

Ingredients

• water;
• 2 tablespoons of salt;
• 60 g of rye bread;
• 5 dill umbrellas;
• cucumbers.

Cooking

Pour water into a saucepan, dissolve salt in it, bring to a boil and cool. Break it open and put it on the bottom of the jar along with the dill. Cut the ends off the cucumbers and place the vegetables in a jar.

Pour in the chilled brine, close the jar with a nylon lid and leave at room temperature for 3 days. On the fourth day, drain and strain the brine. Bring it to a boil and pour over the cucumbers. If there is not enough brine, add ordinary boiling water to the jar.

Roll up the jar, turn it upside down and cover with a warm blanket.

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 prefer 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 in hot pickle no need, cucumbers and without them are fragrant and crispy.

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:

1. 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.
2. After laying the cucumbers, pour 1 tbsp into each jar. l. coarse salt with top.
3. Then pour cold boiled water and close with tight plastic lids.
4. Turn the jar upside down several times to disperse the salt.
5. 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:

1. 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.
2. Boil water and carefully pour over the cucumbers. Cover jars with lids and leave for 15 minutes.
3. 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.
4. 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. My cucumbers, after rolling, wrap in a warm blanket for a day. As my mother taught, I think they are warmer there and so they become tastier.