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Pickling cucumbers with simple pickling. Pickling cucumbers in liter jars for the winter (10 recipes for crispy cucumbers)

Every hostess wants to surprise her guests and loved ones with delicious cucumbers. But it is not always possible to preserve cucumbers so that they are spicy and crispy. It seems that everything is done as it should, but the cucumbers are far from the desired result. And try new recipes every year to achieve the desired result. A couple of tips before canning cucumbers:

For pickling, green cucumbers are selected, not quite ripe, with dense pulp and underdeveloped seed chambers. Quality is of the utmost importance for a good product. fresh cucumbers, and therefore, overgrown, sluggish, damaged or diseased fruits should not be salted. It is best to pickle cucumbers on the day they are picked or on the second day. The fruits are divided into large, medium and small: (9-12, 7-9, 5-7 cm).

And so, I offer you ten best recipes and tricks:

1. "Crispy" recipe
Brine:
for 1 liter of cold water (boiled or filtered) - a little more than 1.5 tablespoons of salt
For a 3 liter jar:
1-2 cloves of garlic (cut into circles on the bottom), then cucumbers,
on top of cucumbers - greens: several inflorescences of dill, currant leaves, cherry leaves with sprigs, horseradish leaf

Workpiece:

Wash cucumbers and pre-soak in cold water for 4 hours ("buttocks" are not cut off from cucumbers).
Then put the cucumbers in clean jars with spices, pour in brine, close the jars with plastic lids and put in a cool place (the temperature in the room should be about 20 ° C).
A few days later, when the fermentation process begins (the plastic lids on the jars will swell), open the lids to let the air out - then the cucumbers will be crispy. After a day, close the lids again and pickles can be put in the refrigerator.
Such pickles should be stored in a cold place (for example, in a cellar or refrigerator). So they are perfectly preserved all winter and remain crispy (and quite spicy - due to garlic).

2. Mom's recipe

Spices are placed at the bottom of the jar - dry dill, you can dill greens, horseradish leaves, garlic, black peppercorns, Bay leaf.

Then cucumbers are laid and poured with marinade.

The marinade is prepared in a separate saucepan: for 1 liter of water, 2-3 tablespoons of salt, 2-3 tablespoons of sugar. Boil the whole mixture well and add 1 tablespoon of vinegar essence.

3. Spicy cucumbers

Ingredients:

1 kg of cucumbers, 30 g of dill, 10 leaves of celery or parsley, blackcurrant, 1 black pea and 1 red pod hot pepper.

For brine:

1 liter of water, 3 tbsp. spoons of salt.

Cucumbers are often salted in enamelware and glass jars. Seasonings are laid at the bottom, in the middle and on top. Pick up small cucumbers.

The brine is poured with some excess. A wooden circle (not plywood) or a porcelain plate and oppression are also placed on top.

The dishes with cucumbers are covered with a clean cloth and kept at room temperature a few days.

Then they are transferred to a cold and dark room.

After 10-15 days, brine is added to the brim and covered with lids.

4. Old recipe

They take 10 kg or more of cucumbers, wash them in cold water, put them in a bowl and dissolve salt in proportion to their number. hot water(approximately 50 g of salt per 1 liter of water). Cucumbers are poured with this brine, sprinkled with dill, a blackcurrant leaf, 2-4 cloves of garlic are added.
When the brine has cooled, they take out the dishes with cucumbers in the cellar and put them on ice. A wooden circle is placed on top of the cucumbers and pressed with a clean stone. After 3-4 hours, the cucumbers are ready.

A different ratio of cucumbers, spices and salt gives pickles different taste qualities. Cucumbers pickled according to these two, also old, recipes are very tasty.

Method number 1

For 10 kg of prepared cucumbers, 600-700 g of salt and 500-600 g of spices are taken (including spices 40-50% dill, 5% garlic, and the rest is tarragon, leaves and horseradish root, celery, parsley, basil, leaves cherry, black currant, oak, etc.).

For a sharp taste, it is good to add dried red hot pepper or 10-15 g of fresh.

Method number 2

Prepared cucumbers are placed in 3-liter jars, poured with brine at the rate of 50-60 g of salt per 1 liter of water, covered with lids and kept for 3-4 days at room temperature until lactic acid fermentation begins. Then the brine from the jars is drained and boiled.

Cucumbers are washed, washed greens are added: for a 3-liter jar - up to 40 g of dill, 6-8 cloves of garlic, etc. and pour hot brine. Banks are pasteurized at a temperature of 90 degrees for 12-15 minutes, removed from the water, immediately corked.

5. Aspirin cucumbers

Instead of vinegar - aspirin. There are six aspirin tablets per three-liter jar.

Dill, horseradish, currant leaves, cherry leaves, black pepper (peas) are not put in jars, but are poured with salt water (2 tablespoons of salt per liter of water) in a saucepan and brought to a boil. And with this hot brine, cucumbers are poured twice.

Dill cuttings and leaves remain in the pot.

Before rolling up the jar is added vegetable oil. Brine never becomes cloudy, jars never explode, can be stored at home. Cucumbers are obtained as if they were plucked from the garden yesterday, as if they were fresh.

6. Sweet and sour cucumbers

Fresh spicy greens are placed in a jar: horseradish leaves, dill, tarragon, parsley, celery, etc. Large greens are cut into 2-3 parts. Cleans small heads onion and garlic.

In a liter jar put 2 tbsp. tablespoons of 9% table vinegar, onion, 1-2 cloves of garlic, 2-3 black peppercorns, cloves, bay leaf, 15-20 g of fresh herbs and ½ teaspoon of mustard. Cucumbers are laid and poured with hot filling.

For pouring 1 liter of water, 50 g of salt and 25 g of sugar are required. Sterilize in boiling water liter jars - 10 minutes, 3-liter jars - 15 minutes.

7. Canning with currant juice

Pick up small cucumbers of the same size. Rinse well and cut off the ends.

At the bottom of each jar, put 2-3 black peppercorns, cloves, 1-2 cloves of garlic, a sprig of dill and mint.

Cucumbers set in a jar vertically. Pour in a filling prepared from 1 liter of water, 250 g of ripe currant juice, 50 g of salt and 20 g of sugar.

Bring to a boil and pour into jars. Close the lids immediately and sterilize for 8 minutes.

8. Cucumbers with mustard seeds

For 1 jar - small cucumbers, 1 onion, 1 small carrot, seasonings for pickling, mustard seeds.

For 2 liters of water - 1 tbsp. vinegar, 2 tbsp. l. salt, 8 tbsp. l. Sahara.

Wash the jars well, sterilize (in the oven), boil the lids.

Wash the cucumbers, do not cut off the buttocks and nose, put in a colander to drain the water.

Peel the onion, wash, cut into rings, put on the bottom of the jars. There also put carrots (circles), pepper, cloves, bay leaf and 1 tsp. mustard (peas).

Fill the jars with cucumbers, pour ordinary boiling water, cover with lids and let stand until the water is warm.

Drain the water into a saucepan, boil again, add salt, sugar, vinegar. Be sure to remove the foam. Pour boiling brine over cucumbers and quickly roll up.

Turn jars upside down and wrap until cool.

9. Vigorous cucumbers

Put tightly cucumbers, greens (leaves of black currant, horseradish, cherries, dill stalks and baskets), bay leaf, garlic in sterilized jars.

Pour cold brine (1 tablespoon of salt per 1 liter of water). Leave the jars for 3-5 days without a refrigerator, cover with gauze.

Remove the formed white coating, pour the brine through a sieve into a saucepan and boil for 20 minutes (it is advisable to measure how much brine turned out). Cucumbers, without removing from the jar, rinse under running water. cold water 3 times.

Add 0.5 liters of water per 3 liters to the brine + add 1 tbsp. salt. Pour over cucumbers. Roll up. Turn over, leave until the next day.

10. Spicy pickled cucumbers

While the jars are being prepared, you can cook the marinade.

1 liter of water
2 tbsp salt without a slide
1 tbsp sugar also without a slide
Bring it all to a boil and remove.

So we get hot jar. At the bottom we put prepared greens (leaves of blackcurrant, horseradish, cherries, dill stems and baskets), bay leaf. We lay the cucumbers tightly to each other (very tightly!), Black peppercorns on top, allspice 1-2 peas, again greens and red hot pepper (here attention: if the pepper is whole, then you can put it all, if there are cuts, cracks, then put a thin strip, otherwise then the cucumbers will simply be impossible to swallow because of the sharpness).

Add vinegar 9%:
1 liter jar-2 tbsp.
2 liter jar-3 tbsp.
3 liter jar-5 tbsp.

Pour the marinade in a thin stream

At the bottom of the pan a pallet (or a rag), pour warm water so that the jar is more than half submerged in water. Place lids on top of jars. Cook for about 20 minutes 2 liter jar. You can check the readiness like this: the lids have become hot, the cucumbers have changed color from light green.

We take out the banks, put on wooden board. Lay garlic, black peppercorns and a couple of peas of allspice. Marinade topped up to the brim. Roll up. Put the jars upside down, wrap and leave for a day.

Little culinary tricks

Pickled cucumbers should be medium-sized, fresh, with black spines. Cucumbers with white spines are not suitable for canning - they are dessert, perishable varieties. Banks with such cucumbers tend to "explode". Sluggish, "cork" cucumbers are also not suitable. They have lain too long. It is better to salt them for food, without rolling them into jars.

Soak cucumbers in water for 2-6 hours. This procedure will "make" the cucumbers crunchy.

To avoid an "explosive" situation, add a few mustard seeds to the jar. Sometimes use 1 spoon of alcohol or aspirin.

Also, for crispy cucumbers, they add shrimp, and sometimes oak bark.

Cucumbers will not grow moldy, and their taste will even improve if you put horseradish still cut into shavings on top.

The so-called garlic pickles have a sharp and spicy taste - when they are salted, twice the amount of garlic and horseradish is used.

Pickling cucumbers - there is nothing easier, someone who has never tried to do this will think. In fact, this popular snack requires both talent and flair. But if you know some rules and tricks, choose good cucumbers and find crystal clean water, then in the end the best cucumbers in the world will be in the bank.

Choosing cucumbers

Quality cucumbers are the basis of success. The best ones are the ones you grow yourself. But those bought on the market are quite suitable if you choose them correctly.

• Cucumbers should be small, in which case they will fit well in a jar. Small, young cucumbers have the best, sweetest taste. There are usually no voids inside them - therefore, such cucumbers will crunch.
• The skin should not be smooth, with pimples and black spikes. Smooth skin, white spikes - these are cucumbers for salads.
• To the touch, the cucumbers should be firm, not too dark, the light part should not be yellowish.
• Correct cucumbers for salting should not be bitter (!), So it's better to try them when buying. Taste the darkest part of the cucumber, you can just chew on the skin.
• The skin should be thick. Then the cucumbers will turn out crispy.

Water

If there good water, then the taste of pickles will be excellent. Checked on personal experience. Salting according to the same recipe in spring water and in city water gives absolutely different result. And the "urban" are much worse.

Therefore, the best thing is good clean well water (of course, you must be sure that it can be drunk, the metal content is not exceeded there, now you can easily analyze your water from a well or well).

If spring water is not available, then better cucumbers salt in good bottled water. Or filter water from the tap, boil it, you can still insist it on silver or copper - they purify and improve the taste of water.

Soak?

Yes. Necessarily. At least 2-3 hours. Better half a day. Then the cucumbers will become more elastic and strong. It is often said that cucumbers taken from the garden do not need to be soaked, but this is not so.

Spices

Each housewife has her own recipe. Someone uses allspice, and someone only black, someone adds mustard seeds, someone - clove buds ... The classic set is as follows: currant leaves, horseradish leaves, dill umbrellas, peppercorns. Add oak, cherry leaves, currant berries, garlic, mustard, pieces of horseradish root, celery and dill, mint, tarragon, lovage, basil (a little), cumin, coriander and so on ...

The leaves should be cut rather large, put in jars and put cucumbers on top, cover with lids, so that there is air access. And leave them to soak in the spicy spirit for two hours.

Dishes

Before laying cucumbers, glass jars should be soaked in a solution of soda, then washed very thoroughly. warm water with soap. Rinse thoroughly and pour over with boiling water. Dry.

For sterilization, jars can be calcined in the oven at a temperature of 110 degrees. Or boil them together with lids for 10-15 minutes. Lids are sterilized only in boiling water.

Cucumber bookmark

Recipe Large cucumbers are placed on the bottom, if they are very large, then vertically. Top with small cucumbers. All cucumbers are laid as close as possible to each other. Spices are placed on the bottom, you can put them between the layers of cucumbers. After pouring the brine, cucumbers should be covered with currant and horseradish leaves.

Salt

Rock salt is the best. It gives the richest and fullest taste. From another salt, winter blanks can explode. Therefore, it is not recommended to take extra or iodized. Another danger from fine salt: cucumbers can become soft.

50-60 g of salt is usually put into 1 liter of water. This is about 2-2.5 tbsp. salt. The brine can be cold or hot. If vinegar is used, then hot is a must, but then you get already pickled cucumbers.

hot way

Dissolve the salt in boiling water, add a few chopped stalks of dill and horseradish to the brine, you can take a couple of oak leaves, boil for a few minutes and pour the cucumbers with the brine. Leave unrolled for a week. Then add brine and roll up.

cold way

Such cucumbers should be stored in the cellar or in the refrigerator, if in warm apartment- swell and explode. The method is simple: put cucumbers together with spices in jars. Stir salt in cold water, pour cucumbers with brine. Close the jars with plastic lids heated in hot water (so that when they cool they sit very tightly on the jar). Cucumbers will pickle in about a month.

Pickled cucumbers are rightfully considered an integral part of the menu in winter time of the year. Preserving vegetables in this way helps preserve them. beneficial features, due to which the product has a high value. Consider important aspects in order.

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

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

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

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

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

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

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

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

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

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

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

Good afternoon.

To answer the first question, I am writing this article, and I will answer the second one right away so that there is an understanding of what we are actually going to do today.

So, pickling cucumbers is the process of preserving the product through the fermentation process. During this process, lactic acid is released from cucumbers (or other salted products), which protects them from spoilage. At the same time, the preparation goes without vinegar and without sugar. And the most important plus is that sterilization is not required.

Everyone's favorite crunch and taste is just by-effect from the salting process, which can be enhanced with additional ingredients.

Marinating is the preparation of a solution using vinegar, ascorbic acid or other acids that act as an antiseptic and prevent vegetables from spoiling. This solution is traditionally called a marinade.

This is the main difference between the two methods.

Let's look at a few examples of pickling cucumbers for the winter in jars to see all the differences and features.

Pickled cucumbers for the winter in hot jars without sterilization

This method is one of the most common. The brine is prepared by boiling, so the method is called hot. For the same reason, it is recommended to roll up banks iron lids, because nylon will "siphon" under the pressure of hot steam.

Ingredients for two 3 liter jars:

• 3-4 kg cucumbers (depending on size)
• 3-5 pieces of hot pepper
• Leaves of blackcurrant, cherry, horseradish (or horseradish root), you can leave walnut or oak
• Dill sprigs with seeds

Brine (about 5 l):

• for 1 liter of water - 1.5 tbsp. salt with a slide

Cooking:

1. Wash cucumbers thoroughly running water, then put in a deep saucepan and fill with cold water. Let it sit for a few hours, preferably overnight. After that, we wash the vegetables again and put them in another bowl.

This is one of the first secrets to make cucumbers crispy and juicy, not shriveled and limp.

2. Peppers and horseradish root cut into thick slices.

3. Now we take the same deep pan and line the bottom with cherry, currant and other leaves that we managed to find. Put a few pieces of horseradish and pepper on top.

4. Then comes a layer of cucumbers.

5. Lay out 3-4 layers of cucumbers and spices in this way.

The thickness of the layers is chosen arbitrarily. The more layers you get, the better.

The last layer should be greens.

6. When all the cucumbers are in the pan, fill them with brine. To prepare it, you need 1.5 tablespoons of salt with a slide per 1 liter of water. In total, you need 5 liters of brine.

On top of the pan we put a plate smaller in diameter than the pan and put a press on it. For example, a jar of water.

7. We leave the cucumbers under pressure for 3-5 days. Temperature and storage conditions are not very important. Readiness for the next step will come when a white film forms on the surface of the water.

The white film is lactic acid bacteria, the result of vegetable fermentation.

8. Now we pour the brine into another container (it will still be useful to us), remove all the leaves and other spices, and rinse the cucumbers thoroughly with running water.

9. And put them in 3 liter jars.

10. Bring the drained brine to a boil and pour into jars to the very top. Cover with boiled lids and leave for 10 minutes.

11. Then again pour the brine into the pan, bring it to a boil again and again pour it into jars of cucumbers.

Pour the brine in such a way that it begins to overflow over the edge of the jar.

Then we cover the jars with lids and roll them up.

12. Now the jars need to be turned over, covered with a blanket and left to cool completely. After that, they can be stored in a cool, dark place.

Pickles will be ready to eat. when the brine turns from cloudy white to light, and a small sediment forms at the bottom.

Crispy pickles in a cold way: a recipe for a 3 liter jar

This method is called cold because it does not require boiling the brine. It is designed for nylon covers and, of course, does without seaming, which greatly simplifies the harvesting process.

The most delicious recipe for jars with twist lids

I think this option is the most delicious, because garlic is used in the cooking process. It always gives dishes a special flavor.

A nice feature of the recipe is the ability to store jars in an apartment for a couple of years.

Such cucumbers are eaten very quickly, so it is better to prepare them in single portions in jars of 700-800 ml and use screw caps.

Ingredients for 10 jars of 800 ml:

• Cucumbers - 4-5 kg
• Carrots - 4 pcs
• Garlic - 30 cloves
• Dill dry - 5 branches
• Horseradish root and leaves - 5 pcs each
• Salt - 5 tbsp
• Peppercorns - 5 tbsp.
• Bay leaf - 10 pcs
• Water - 5 l
• Hot pepper (optional) - 3 pcs

Cooking:

1. Cut carrots into circles, horseradish root into cubes. Wash and clean the garlic, break the dill into strips.

2. We take clean jars and put in them 3-4 bars of horseradish, 3-4 sprigs of dill, a piece of hot pepper (optional) and 3-4 cloves of garlic.

3. Then we tightly stuff the cucumbers (vertically) and put a few circles of carrots on top.

Separately in a saucepan or Plastic container put 1 kg of cucumbers (along with spices), which will be needed to add to the jars during the cooking process.

4. Prepare the brine by dissolving 5 tablespoons in 5 liters of water. salt and bring this mixture to a boil, then pour it into jars and loosely close them with lids. Pour the brine into the container and also cover with a lid.

We leave the cucumbers in this form for 24 hours at room temperature.

5. After a day, pour all the brine into the pan and boil it again. Cucumbers in jars will shrink a little in a day and you will need to add cucumbers from the container to them, and then pour them into jars again hot pickle, cover with lids and leave for another 24 hours.

6. And again, after a day, the brine must be drained, boiled and poured into jars again. After that, it is already possible to tightly wrap the jars and, after making sure that they are tight, turn the lids down, wrap them in a blanket and leave it like that until it cools completely.

7. When the jars have cooled, we turn them over to their normal position and store them in the apartment at room temperature, without worrying that they will burst or the cucumbers will deteriorate.

Recipe for pickling cucumbers for the winter with mustard

A great way for those who want to achieve the taste of pickles "like from a barrel." The taste is slightly sour and spicy. And thanks to mustard, cucumbers become especially crispy.

Ingredients for one 3 liter jar:

• Cucumber (fresh) - 1.7-1.8 kg
• Water - 1.5 l
• Salt (with a small slide) - 3 tbsp.
• Currant leaf - 5-7 pcs
• Cherry leaf - 10 pcs
• Oak leaf (optional) - 2 pcs
• Dill (umbrellas) - 4-5 pieces
• Horseradish leaf - 1-2 pieces
• Dry mustard (Mustard powder) - 2 tbsp.
• Black pepper (peas) - 10-12 pcs

Cooking:

1. We wash the cucumbers well, cut off the ends and soak in cold water for at least 4 hours.

After that, we wash them again and put them tightly in a jar, on the bottom of which half of the cooked herbs and peppers are laid. We shift the cucumbers with the remaining greens.

Fill the jar with boiling brine to the very neck.

We prepare the brine by boiling 1.5 liters of water with salt mixed in it (3 tablespoons).

2. We cover the jars with nylon lids, and when the brine has cooled down, remove the lids and cover the necks with gauze. We leave the jars in this form for 2 days at room temperature, periodically removing the resulting white film.

3. After two days, pour the brine into a saucepan and boil again. Then it will again need to be poured into the cucumbers, but before that you need to add dry mustard to the jar.

So, pour the hot brine, cover with a lid, and after cooling, remove it and leave the cucumbers alone for 6 hours.

4. After that, drain and boil the brine for the last time, pour it back into the jar, roll it up and leave it to cool under a fur coat upside down.

The brine will be cloudy at first, but as the mustard settles, it will clear up. This will mean that the cucumbers are pickled and ready to eat.

Quick and delicious recipe with vodka and vinegar

And finally, I propose original recipe pickling cucumbers on vodka. In order to speed up the process, we will even add vinegar, which, as I wrote at the beginning, is not typical for the brining process. But it's important for speed.

This recipe is only for quick pickling, and cucumbers will reach readiness for another week.

Ingredients:

• Cucumbers - for a 3 liter jar (depending on the size, the quantity is different)
• Leaves of horseradish, black currant, cherry - a couple of pieces
• dill umbrellas
• Garlic - a couple of cloves
• Pepper black and allspice
• Water - 1.5 l
• Salt - 3 tablespoons
• Vinegar 6% - 2 tbsp.
• Vodka - 100 ml

Cooking:

1. Soak cucumbers in cold water for 3 hours, then drain the water and cut off the ends.

2. Put all the spices and leaves on the bottom of the sterilized jar, after which we tightly tamp the cucumbers.

3. Pour boiling water into the jar with salt and vinegar dissolved in it. We leave a place for vodka, which we pour at the end, so that the liquid is up to the brim.

4. Now cover the jar with gauze and leave for 12 hours, periodically removing the resulting foam.

5. After the specified time, close the jar with a nylon lid, boiled for a couple of minutes in water and put it in a dark, cool place.

In a week, pickles will be ready.

Here is such an interesting and diverse selection today turned out. I am sure you have already spotted the recipe that you liked the most.

And that's all for today, thank you for your attention.

In today's issue, we continue the theme of preparations for the winter. Previously, we considered . Crispy cucumbers!

We decided to continue the theme and show you the most simple recipes pickled cucumbers. And for those who find it difficult, we have prepared step by step photos and description. We are sure you can do it!

How to pickle cucumbers for the winter in jars with vinegar per 1 liter jar?

For pickling cucumbers according to this recipe, you need to take:

• Cucumbers - 600 g
• Peppercorns - 5 pcs.
• Bay leaf - 2 pcs.
• Garlic - 2 cloves
• Vinegar 9% - 3 tbsp. l.
• Water - 1 l
• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Dill, currant leaves, cloves

We start by preparing all the ingredients, laying out. Soak cucumbers in cold water for 2 hours.

Now let's prepare the spices. We clean the garlic, wash the greens, and then put it all on the bottom of the jar.

Now we take cucumbers and put them tightly in a jar. Now boil water and pour cucumbers with it. We keep them in boiling water for 10 minutes, drain the water, boil again, pour it and keep it the same for 10 minutes.

After that, pour the water into the pan, add salt, sugar and boil. As soon as the brine boils, pour it into jars. Add vinegar and roll up jars with lids. After that, turn them upside down, cover with a towel and set to cool.

As soon as the jars have cooled, we remove them for storage.

Salt cucumbers in a cold way

Pickling cucumbers in a cold way is good first of all for those who take up such a thing for the first time. Here you can not roll up the jars, but close them with plastic lids.

• cucumbers - 2 kg
• garlic - 6 cloves
• cold water - 1.5 liters
• salt - 3 tbsp. l.
• granulated sugar - 1 tbsp. l.
• horseradish leaves - 2 pcs.
• dill

We start by soaking cucumbers in cold water for two hours. At this time, prepare the brine. We put salt and sugar in water, boil and set to cool.

My greens, cut it coarsely. We clean the garlic and put it all at the bottom of the jar

Now we put cucumbers in jars and fill them with cold brine.

We close the jars with lids and put them in the refrigerator. After 12 hours, the cucumbers will become lightly salted, and then salty.

Pickling cucumbers with citric acid in a 3 liter jar

for a 3 liter jar we need:

• cucumbers - 2 kg
• horseradish leaf - 1 pc.
• garlic - 4 cloves
• bay leaf - 2 pcs
• dill

brine for 1.5 liters of water:

• salt - 1.5 tbsp. l.
• sugar - 1.5 tbsp. l.
• citric acid - 1.5 tsp.

Wash the cucumbers well and cut off the tips on both sides. We put greens, garlic, spices in a jar and tightly lay cucumbers. Fill with bottled water and leave for 15 minutes. Then we drain.

Preparing the marinade: add everything to the water necessary ingredients and boil. Then pour the hot brine into a jar and roll up the lid. Turn the jars over and leave to cool. After everything has cooled down, put it away for storage.

Salt cucumbers in their own juice

Wash cucumbers for pickling, dry, peel garlic. We choose large cucumbers and three of them on a grater.

We take a jar and put spices on the bottom. Dill, garlic, pour a tablespoon of salt and add some grated cucumbers.

Add another layer of cucumbers, then again grated, again a layer of cucumbers and grated again - and so on to the very top.

At the very top we put grated cucumbers, a spoonful of salt, a clove of garlic and close with a leaf of horseradish.

We close the jar with a plastic lid and put it in the refrigerator.

How to salt cucumbers with simple salting (regular recipe)

This is an easy pickle recipe for beginners.

Take the following ingredients:

• Cucumbers - 1.5 Kilograms
• Peppercorns - 4 pcs.
• Garlic - 3 cloves
• Horseradish leaves - 2-3 pcs.
• Dill
• Salt - 150 Grams

We prepare everything you need for salting. My cucumbers and cut off the tips on both sides.

We take a three-liter jar, put horseradish leaves on the bottom, you can also put currants. Next, put the dill, garlic and lay the cucumbers tightly.

Pour a glass of salt on top and pour cold water. Close plastic lid and leave for a couple of days.

After this time, pour the brine into the pan, boil and pour hot back. We roll up the lid and remove to cool.

Everything, our pickle is ready.

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