Pickling cucumbers in 750 ml jars. Pickling crispy cucumbers for the winter: the secrets of delicious pickling

Pickled cucumbers are rightfully considered an integral part of the menu in the winter season. Preserving vegetables in this way helps preserve their beneficial properties, due to which the product has a high value. Let's look at the important aspects in order.

To ensure high-quality pickles, use only young fruits. The so-called “picks” are considered smaller in size - green cucumbers about 5 cm long. Next to them are gherkins, their length is about 7 cm. The best option for pickling would be fruits 10-12 cm long. In practice, experienced housewives canned large-sized vegetables , but they take up a lot of space, and you’re not supposed to cut them lengthwise.
You can often find canned cucumbers that can be pickled together with oak, black currant or cherry leaves. Due to the tannin content in the listed plants, cucumbers retain their structure, remaining crunchy and dense throughout the entire storage period.
If you are focusing on the variety of cucumbers for pickling, give preference to “Ryabchik”, “Vyaznikovsky”, “Dolzhik”, “Nezhinsky”, “Borshchagovsky”. In cases where you decide to can vegetables for future use, choose only those fruits that grow in open ground. Greenhouse cucumbers, in turn, are tasteless and watery; they are absolutely not suitable for pickling.
If, after sorting through the fruits, you have not weeded out the extra ones (wilted, large in size), add granulated sugar to the brine at the rate of 1.5-2% for the entire jar. A similar move must be made to speed up the fermentation process, which will prevent the cucumbers from becoming soggy. As a rule, small vegetables (5-10 cm) are salted in a 6-7% solution, while larger fruits are preserved in an 8-9% solution.
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 richness to the fruits, due to which the latter will not seem insipid. Depending on your personal preferences, choose a bouquet of spices yourself, focusing on the taste preferences of your household. The most popular and proven seasonings are coriander, garlic, parsley, allspice (peas), dill, celery, tarragon, horseradish, and savory.
The taste of canned cucumbers directly depends on salt. If you use old or stale products, the granules may not dissolve in water. The crystals, in turn, will begin to creak on the teeth, spoiling the impression of using the product. The 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 g.)
purified drinking water - 3.2 l.
allspice - 8 peas
garlic - 8 cloves
horseradish leaves, currant leaves
parsley dill

Sort through the cucumbers, sort them by size and degree of ripeness, and wash thoroughly with a foam sponge. Fill a large bowl with cold running water and place the fruits there for 3-4 hours. After this, take ice-cold (preferably melted) water into another container and place the cucumbers into it.
At this time, start processing the greens. Wash the dill, parsley, currant and horseradish leaves to remove all dust and foreign microorganisms. Place the listed ingredients on a towel or napkin and dry thoroughly.
Sterilize the jars with soda by boiling them in a saucepan for 5-7 minutes. At the end of the period, dry and leave to ventilate at room temperature to evaporate excess moisture.
Place the washed greens on the bottom of a sterilized jar and begin preparing the brine. Mix sea salt, granulated sugar (both beet and cane sugar), and citric acid powder into one bulk mixture. Pour filtered water into the mixture, place the pan on the stove and bring to a boil.
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. Place chopped parsley and dill on the bottom of the jar, and add currant and oak leaves here. Peel the garlic and cut the cloves into 2 equal parts and place in a container.
Lay out the cucumbers, arranging them in a convenient way (vertically, horizontally, diagonally), pour the resulting brine over the fruits, let it brew for 10 minutes with the lid open, then roll up and turn the jars upside down. Cover with a towel and cool to room temperature. Place in a 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 stems
hot pepper - 3 gr.
fine table salt - 155 gr.
purified water - 2 l.

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

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

Pour sea salt into a thick-walled saucepan, add water, place the container over medium heat and bring the mixture to a boil. When the first bubbles appear, reduce the power, simmer the mixture until the crystals are completely dissolved, then remove from the stove and cool. Pass the resulting brine through a gauze cloth folded in several layers, wait 1 hour.
Sort through the cucumbers, leave specimens about 9-10 cm long for preservation. Wash them under the tap, then place them in a basin and soak in ice water (the soaking time is about 3-5 hours). After the specified period, wash the fruits again and cut off the “butts”.
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 ground red pepper, currant berries or leaves, horseradish, and tarragon.
Place the cucumbers vertically throughout the entire cavity of the jar, pour in the saline solution, and close with a nylon lid. Take the containers to a warm place for 2 weeks, wait until fermentation is complete.
Remove the film and mold, add brine to the top, step back 3-4 cm from the neck. Place the jars in a saucepan, add water, boil for about a quarter of an hour with the lid open. After this, immediately roll up, turn the vessel upside down, and cool. Place it in a basement or cellar for 2 months.

tomatoes - 10 pcs. medium size
cucumbers - 0.7 kg.
crushed table 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.
sweet cloves - 4 stars
black pepper (peas) - 5 pcs.

Wash the tomatoes with cold water, wipe them with a kitchen sponge, and dry them with a towel. Pass through a meat grinder, first removing the peel. Place the resulting porridge in a thick-bottomed saucepan, place on the stove, and simmer (do not boil) over low heat for about half an hour.
Prepare the jars: wash them with soda, then boil for 7 minutes, dry. Soak the cucumbers in a bowl of ice, preferably melted water, and leave for 5 hours. After this period, cut off the ends and wipe with a towel.
Wash the dill, parsley, horseradish and currant leaves, peel and chop the garlic into slices. Place the greens at the bottom of a sterile jar, add cloves, peppercorns, hot peppers, and bay leaves.
Mix tomato juice with granulated sugar and salt, wait until the crystals are completely dissolved. Pour the resulting mixture mixed with boiling water in a 2:1 ratio over the cucumbers. Place the jars in a saucepan and place 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, canning cucumbers has a number of features that must be taken into account. The main rule that you should pay attention to is the correct preparation of the brine, which sets the tone for the entire dish.

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

Preparing cucumbers for the winter is a very delicate topic. Any recipe or recommendation on this matter will immediately find its opponents and defenders. On the other hand, this is good: from many tips and recipes, you can choose the most suitable one and enjoy cucumbers all winter, delighting your family and guests. Well, we will now outline the basic postulates for the correct preparation of cucumbers.

Correct cucumbers

Someone else probably remembers the shelves of Soviet stores lined with three-liter jars of pickles. The cucumbers in them were so large that they were pickled in pieces. But today we all know very well that it is not the half-meter-long yellowed giants that should be salted, but only tender, small cucumbers. The variety is also important: smooth salad cucumbers tolerate pickling worse, so give preference to their pimply, slightly prickly counterparts.

Cucumbers no more than 15 cm long, freshly picked from the garden, are ideal for preparations. If you bought cucumbers at the market, soak them in a saucepan with cold water: they will regain their lost elasticity, and at the same time get rid of excess nitrates (you don’t know in what conditions these cucumbers grew). And select cucumbers for pickling that are approximately the same size. These cucumbers will be salted evenly and will look much nicer in a jar.

Cucumbers for preparations should be beautiful. Discard all hooked, yellowed cucumbers with skin defects without regret. And be sure to make sure that the cucumbers are not bitter, otherwise you will be very disappointed.

Correct brine

When pickling, a lot depends on the brine. If you make it a little more concentrated, the cucumbers will become too salty. If you skimp on salt, the jar may explode and the cucumbers will turn sour.

Use only coarse rock salt for pickling cucumbers. Neither iodized salt nor finely ground “Extra” salt are suitable for pickling. For cucumbers that are supposed to be stored in a cold cellar, the brine recipe is slightly different from the brine recipe that is poured into cucumbers intended for storage in an apartment.

Many people believe that the more garlic, pepper, dill, horseradish, cherry leaves and oak bark you put in the brine, the better. To be honest, this is far from true. All additives increase the risk of getting fermented brine and, as a result, rotten cucumbers and exploded jars. Garlic should be added especially carefully. Add it in minimal quantities if you really can’t imagine making brine without garlic. And be sure to thoroughly wash the cucumbers and everything you plan to put in jars with them.

Procedure

So, the cucumbers, dill, horseradish and other ingredients are well washed, the jars, lids and seaming machine are prepared, there is a small saucepan for sterilizing the lids and rubber bands for them, and a large saucepan for brine, as well as a kettle with boiling water (or microwave) for sterilizing jars. A few aspirin tablets won’t hurt either - only Russian, not flavored or effervescent, but the simplest kind. Those who are scared by horror stories about aspirin in jars turning into “phenolic compounds” will be interested to know that aspirin itself is a phenolic compound. And, nevertheless, it is widely used for the prevention of cancer, cardiovascular diseases, thrombosis, atherosclerosis and as an effective antipyretic agent. But if you have a prejudice against aspirin, an allergy to acetylsalicylic acid, gastritis, ulcers or problems with the pancreas, then you can safely replace it with vinegar.

Cucumbers are placed in sterilized jars along with horseradish, cherry, black currant leaves, several peppercorns, dill umbrellas and (if available) a piece of oak bark. If desired, garlic is added, but in very moderate quantities. Do not pack the cucumbers too tightly: the brine should wash them on all sides. Aspirin is added to the jar: 1 tablet per liter jar, 2 tablets per 2-liter jar, etc., and everything is filled with boiling brine. The brine for this method of salting does not need to be very concentrated: for a liter of water, take a level spoonful of salt. The lids with rubber bands are boiled for about ten minutes, after which they are removed with tweezers, the jars are “rolled up” and wrapped in a blanket. In a blanket, turned upside down, the cans should stand until the next morning. If nothing has leaked and the cucumbers look elegant green, everything is in order, you can take the jars to the cellar. This method is the simplest: cucumbers are poured only once, stand perfectly in a cold cellar all winter and turn out crispy and very tasty.

If there is no cellar and the cucumbers are supposed to be stored at home, the brine is made more concentrated: 1.5-2 tablespoons of salt per liter of water. At the same time, simple boiling water is first poured into jars filled with cucumbers and other ingredients for 15 minutes 2-3 times, and only after that the brine is added. In this brine you need to add sugar (2 tablespoons per liter) and vinegar (a teaspoon of essence to a three-liter jar already filled with brine). But this turns out to be more of a marinade than a brine. In addition, the taste of cucumbers in vinegar is completely different, and many people don’t like it too much.

Each housewife has her own method of preparing cucumbers, and the standard recipe for crispy pickled cucumbers has not yet been registered. Perhaps he is known to you? Then share!

Cucumber is one of the most beloved and affordable vegetables in Russia. This herbaceous plant, known for more than six thousand years, is native to Southeast Asia and India. Cucumber seeds were brought to Russia around the eighth century, and since then this vegetable has become widespread throughout the Russian state. With certain skills, you can grow it on any summer cottage and even on your loggia or balcony.

Foreign travelers considered this vegetable our national food; not a single feast was without can't do without fresh and crispy pickled cucumbers. They are used as an independent aromatic and savory appetizer, and as a component of favorite salads (for example, Olivier salad and vinaigrette), and as an additive to sauces, and as a dressing for soups (for example, solyanka).

But cucumber in Russia is a seasonal vegetable, summer and autumn. To many housewives I want to treat my family and loved ones with salted, crispy homemade cucumbers in late autumn, cold winter, and early spring, when there is no new harvest yet, but you want something tasty. Of course, you can buy a ready-made jar of salted or pickled vegetables in the supermarket, but where is the guarantee that it will be tasty?

Secrets of making crispy pickles at home

It is very important to obtain good pickles for the winter:

selection and processing of all components for salting
choosing a cooking recipe.

Selection of vegetables and herbs for pickling cucumbers

Cucumbers. We choose fresh, smooth, preferably young fruits of the same size with a dense, coarsely lumpy skin and black spines (with white spines, they are good for fresh salad). Cucumbers should be chosen small or small (gherkins) so that they fit freely in the jar, taste sweet, are dense with small seeds, and have no internal voids.

If you buy fruits for harvesting at the market, then ask the seller about the variety. For harvesting, you need cucumbers of special pickling varieties (Nezhensky, Muromsky, Vyaznikovsky, Altai and many similar ones).

Water. When preparing cucumbers, water is a very important component for preparing marinade or brine. Best to use spring, spring or well water. If this is not possible, then it is better to buy purified drinking water in a supermarket or pass tap water through a filter.

Spices and seasonings. Traditionally, garlic, horseradish (root and green leaves), cherry and currant leaves, dill (umbrellas with seeds and green leaves), black bitter and allspice (peas) are used. Each recipe has its secrets in the selection of herbs and spices, but the main thing: all herbs, leaves, roots must be well washed and cleared of soil, be fresh and fragrant. You should not use dried herbs.

Pickling jars. You can prepare pickles for winter storage in glass jars of any size. But very important wash the container thoroughly, or better yet, soak in a solution of baking soda for a while, then rinse well, sterilize and dry thoroughly in air.

Choosing a recipe for winter pickling of cucumbers

Many recipes for preparing pickled crispy cucumbers at home are popular. Before pickling according to any recipe, it is advisable to soak the cucumbers in cold water (preferably well or spring) for at least 2 hours (ideally 8–10 hours).

The recipe is simple and one of the best

For a three-liter jar you need:

For determining the right amount of water The cucumbers are first placed in a jar and filled with water up to the neck, then the water is poured into a saucepan. From this amount of water the brine for pouring will be prepared.

All components must be washed well, jars sterilized, cucumbers pre-soaked!

Coarsely chop all the greens (dill, cherry and currant leaves, horseradish leaves and root), peel the garlic and cut large cloves into 3 - 4 parts. You can trim the ends of prepared cucumbers if you need to speed up the pickling process.

Place some of the chopped herbs on the bottom of the jar, then place the cucumbers tightly, sprinkling with herbs and garlic, to the very top. Cucumbers in a jar with herbs should sit for a while before pouring brine so that they are saturated with aromas.

The brine is prepared at the rate of two tablespoons of table salt (without a slide) per liter of water. Taken in advance a certain volume of water, add the calculated amount of salt, pepper, and several pieces of bay leaves. The solution is brought to a boil and poured boiling into a jar with cucumbers.

Cover the jar with a lid or gauze and leave to sour at room temperature. Gradually, the brine in the jars will become cloudy, and the cucumbers will begin to pickle. In about 2 days You should taste the cucumber, if it is salted and slightly sour, then we proceed to preservation.

Pour the brine from the jar into a container (you can do it together with the herbs), boil it and pour it back into the jar with cucumbers, then quickly roll it up. If jars of cucumbers will be stored in a warm room, and not in a basement or cellar, then before sealing the lid, add a tablespoon of five percent vinegar to the jar.

Pickled cucumbers prepared in jars for the winter according to the proposed recipe will be perfectly stored for a very long time.

Recipes for preparing cucumbers for the winter using the hot method

There are many recipes for preserving pickles for the winter using hot steam and boiling brine.

Recipe No. 1 (hot method)

Ingredients for a three-liter jar:

Rinse the cucumbers thoroughly and leave in cold water for several hours. Wash the greens (leaves and dill) thoroughly under running cold water. Peel the horseradish root and rinse.

Place chopped herbs, pieces of horseradish root, a few cloves of garlic, then prepared cucumbers at the bottom of the jar. Into a filled jar Boiling water is poured in and left in this form for 20–25 minutes. Next, the water from the jar is poured into the pan and boiled again. Add salt to the boiling brine, add granulated sugar, and pour into a jar with cucumbers. Cucumbers sit in this brine for 15–20 minutes.

After this time, the liquid must be drained and boiled again. Add the required amount of vinegar to a jar of cucumbers (without brine). Boiling brine is poured into the cucumbers and sealed with lids.

Recipe No. 2 (With aspirin. Yes, yes! With the same one for colds)

Required Products:

Prepare fresh cucumbers and selected herbs in the same way as in the previous recipe.

Wash glass jars and caps thoroughly and sterilize them.

First, sprigs of dill, parsley and two or three cloves of garlic are placed in the jars (you don’t need much), then packed tightly cucumbers almost to the top and a layer of greens with garlic. The contents of the jar are poured with boiling water and left for an hour. Then the brine from the jar is poured into a container, put on fire, brought to a boil, granulated sugar, salt, and peppercorns (several pieces) are added.

For the cucumbers remaining in the jar, chop one acetylsalicylic acid tablet(aspirin) so that the preparations are well stored at any temperature and do not ferment. Cucumbers are poured with boiling brine, the jar is sealed with a sterilized lid.

Cucumbers prepared according to this recipe have excellent taste, crisp well and are stored for a long time at room temperature.

Recipe No. 3 (Hot pickling with citric acid)

Ingredients:

Prepare the cucumbers (wash and keep in cold water for five to six hours), sterilize glass jars, prepare herbs and spices.

Since cucumbers prepared in this way are significantly reduced in size, they must be very place tightly in a jar before salting, then pour boiling (preferably spring or well) water, close the lid and let stand for 15-20 minutes. Then, pour out the water. Boil another portion of water and pour the contents of the jar again, let stand for 15–20 minutes. Pour water into a container, add salt, granulated sugar, a few bay leaves and peppercorns, put on fire and bring to a boil. Place citric acid in a jar on top of the cucumbers, pour in the prepared boiling brine and quickly seal with a sterilized lid. Pickles in jars are ready for the winter.

Recipes for cold preparation of cucumbers for the winter

The cold method of preparing pickles for the winter is the simplest and most common. Even an inexperienced housewife can prepare such canned food.

Recipe No. 1 (without vinegar)

Necessary ingredients for a three-liter jar:

Prepare cucumbers, herbs and jars for seaming as in the previously described recipes.

To the bottom of the jar put greens(currant leaves, several pieces of bay leaves, dill leaves), chopped garlic cloves, horseradish, pepper. Then fill the jar with cucumbers and leave to stand so that the cucumbers are saturated with the aromas of herbs and spices.

100 grams of table salt are dissolved in water, and the cucumbers in the jar are poured with this solution, leaving 2-3 centimeters empty. Bank covered with a plastic lid and leave for 5 days. Then, after the brine in the jar becomes transparent and sediment forms at the bottom of the jar, the liquid is poured out of the jar. Cold water is poured into the jar of cucumbers and rinsed several times to remove the sediment. The bottom of the jar should be clean, without sediment.

The contents of the jar are filled with prepared brine to the very edge of the neck. After this, the pickles in the jars are sealed with lids.

Recipe No. 2 (with mustard)

At the bottom of a sterilized jar put greens, peppercorns, a chopped piece of root and a horseradish leaf, one or two cloves of garlic. Then the jar is filled with cucumbers, sprinkled with garlic, and garlic is also placed on top.

Salt is dissolved in boiled water. Pour this cooled solution over the cucumbers. Add mustard powder to the jar. Then cover the jar with a lid and leave to infuse, salting lasts about 5 days. Then everything is as in the previous recipe.

Cucumbers pickled according to this recipe will retain their color until winter and will become aromatic and piquant in taste. So, from the many proposed and known methods preparing crispy pickles for the winter, choose a recipe to suit your taste. Summer pickling of cucumbers for the winter - crispy, aromatic, piquant vegetables on the table all year round for you and your loved ones.

Bon appetit!

Every housewife in the summer tries to stock up on vegetables for the winter. Pickled cucumbers are always in demand during the cold season, so many people prepare them. However, preparing a delicious snack is not so easy. This requires talent and, of course, delicious pickled cucumber recipes, which you simply cannot do without.

Preparing cucumbers for the winter is a delicate matter. You can find many recommendations in the literature. And there are many delicious recipes for pickled cucumbers. Each of them has its supporters and opponents. And yet each of them is right in their own way. But among such a variety of recipes, you can choose the right option for yourself.

In addition, it is worth knowing the basic principles of proper salting. We'll talk about them now. For harvesting, you need to choose the right cucumbers. The type of vegetable is not so important, but the size does matter. For pickling, it is best to use small cucumbers. It is better to choose pimply ones with small spines. Cucumbers must certainly be fresh; if they have been in the refrigerator for a while, then it is better not to take such vegetables. In the market for pickles, you need to choose smooth cucumbers of the correct shape. It is more convenient to put them in containers. Before salting, they must be soaked in water for 6-12 hours. This will help get rid of excess nitrates and prepare the vegetables for further pickling.

As material for blanks, you need to take only beautiful specimens; hooked and yellow ones are not suitable: they can ruin everything.

Good pickle

Much of the salting process depends on the brine. If it is too concentrated, the cucumbers will lose their taste. A small amount of salt will lead to fermentation of the solution. To prepare the brine, you need to use coarse rock salt. Fine “Extra” or iodized ones are not suitable.

When choosing delicious recipes for pickled cucumbers, you should also consider the location of future storage of the preparations: an apartment or a cold cellar.

Carefully add garlic, dill stems and seeds, horseradish, peppercorns and other spices. All sorts of additional components increase the likelihood of spoiling the taste. Before adding, all herbs must be thoroughly washed.

Preparatory stage

No matter how different the recipes for delicious pickles are, they have one thing in common: first you need to go through the preparatory stage.

Experienced housewives recommend soaking cucumbers in plain water before seaming. In the meantime, you can prepare the jars. They must be thoroughly washed with soda and sterilized along with the lids. Some people recommend using aspirin tablets for pickling. Whether it's worth doing is up to you to decide. Next, place the cucumbers in clean jars, after rinsing them well and cutting off the edges. In each container you need to put horseradish greens, currant and cherry leaves, a couple of peppercorns and, of course, an umbrella of dill. In principle, it is possible to use other spices. It all depends on the recipe you choose. Delicious pickles are a very individual concept; many housewives also add garlic to the pickles.

Recipe for the most delicious pickled crispy cucumbers

For a three-liter jar you will need:

medium-sized cucumbers - 1.1 kg;
3 tbsp. l. salt;
pepper (its quantity can be adjusted) - five peas;
You shouldn’t get carried away with garlic, on average 5-6 cloves are enough;
bay leaf - 3 pcs are enough.
currant leaves.
tarragon (gives a special smell).
horseradish greens (leaves).

Place washed cucumbers and spices in sterilized jars. Pour water into a separate bowl and dissolve the salt in it, after which it is better to drain the liquid so that there is no sediment. Pour cold brine over the cucumbers. Next, we close the jars with nylon lids, which must first be boiled.

We send the finished seaming to the cellar or refrigerator, where it will ferment. It is worth noting that during the process the brine will come out from under the lid, so you can place a plate under the jar. This recipe for delicious pickled cucumbers cannot be called quick. Vegetables will be ready only after 2.5 months. During storage, the brine in jars may become slightly cloudy, but there is nothing to worry about. The cucumbers will still be crispy and tasty. Sealing can be stored for up to two years.

Rolling with barrel flavor

Many people only recognize pickles that have a barrel flavor. These are the kinds of preparations that our grandmothers and great-grandmothers once made. Of course, nowadays no one has been making preparations in barrels for a long time, since in the conditions of modern apartments this is simply impossible, and there is no need for so many salted vegetables. However, there are recipes for delicious pickled cucumbers for the winter with a barrel flavor.

Ingredients:

young cucumbers with thick skin - 1.3 kg;
5 cloves of garlic;
pepper - 10 peas;
It is recommended to take young horseradish - 1 leaf;
coarse salt - 3 tbsp. l;
cherry leaf - 5 pcs;
dill - just add 3 umbrellas;
three branches (optional) of greenery.

Place the washed cucumbers in any suitable container or pan, soak them for 3 hours (or overnight) in cold water. We wash and chop all the greens well, add chopped garlic and mix all the spices. Next, pour a third of the mixture into the bottom of the jar. Now you can add cucumbers. Place the rest of the seasonings in the middle of the container and on top. We prepare the brine according to the standard recipe at the rate of 3 tablespoons of rock salt per three-liter jar. Pour it over the cucumbers, then cover the top of the jar with several layers of gauze. In this form, the workpiece is infused at room temperature for at least two days. After two days, drain the brine, which we then use for pickling. Bring it to a boil and let it cool. And only refill the cucumbers with cold ones. We seal the jar while hot and store it in a cool place. As you can see, the recipe for delicious pickled cucumbers for the winter is quite simple and does not require much time.

"Long-lasting" cucumbers

To prepare a three-liter jar you should take:

fresh cucumbers (small) - 2 kg;
3 tbsp. l. salt;
bay leaf - at least 4 pcs.;
black pepper - five to six peas;
currant leaves - 3 pcs.;
garlic - 3 cloves;
dill 2-3 umbrellas, stems can also be used;
young horseradish greens.

Before pickling, cucumbers should be soaked in water for five hours. We put all the spices and leaves at the bottom of the jar, and put cucumbers on top in rows. In order to accurately maintain the proportions for preparing the solution, you need to pour water into a jar of cucumbers, and then pour it into a separate container.

This way you will determine exactly how much liquid you need. Dissolve salt in cold water. Then pour the brine over the cucumbers. We seal the top of the finished jar with a boiled nylon lid. Next, the pickle needs to be sent to ferment in a cool place. This simple recipe for delicious pickles allows you to get the finished product in 2.5 months. But after three or four days you can taste lightly salted cucumbers. If you don’t have a cellar or basement, you can store jars in the refrigerator, but then you need to use liter jars. It is important to maintain the proportions correctly. There is a tablespoon of salt per liter jar.

Pickles with oak leaves

We offer for your consideration another recipe for very tasty pickled cucumbers.

Ingredients for two three-liter jars:

If you take young vegetables, then three kilograms is enough.
You will need approximately 5 liters of brine. You need to prepare it at the rate of 1.5 tbsp. l. salt per liter of liquid.
We take no more than 3-5 horseradish leaves.
Currants of any variety - 20 leaves.
Cherry (young leaves) - 15 leaves.
Oak leaves (for a crispy crust) or walnut - 10 pcs.
5 dill umbrellas are enough.
It is important not to overdo it with red hot pepper - 4 pods.
Horseradish root is optional in this recipe.

To get delicious crispy pickles for the winter (recipes are given in the article), you need to choose the right varieties of vegetables. For this purpose, it is better to use cucumbers with pimples and thick skin. In addition, you need to put horseradish root or leaves, as well as oak or walnut foliage.

We thoroughly wash all spices, as well as vegetables. Large leaves can be divided into several parts. Before pickling, soak the cucumbers in cold water overnight. This is done so that after salting the vegetables are not empty and do not take away excess liquid. This will also help make the cucumbers crispy.

After the preparatory stage, completely drain the water and wash the vegetables themselves. Chop the hot pepper and horseradish root. Put the standard ingredients and spices for pickling into the pan, then a layer of cucumbers, then more spices. Add all the vegetables and leaves in this way, alternating layers.

Dilute salt in cold purified water and pour the solution into the pan. The brine should completely cover the vegetables and spices. We put a plate on top, and put a three-liter jar of water on it so that the cucumbers do not float to the top and are well salted. In this form, we leave the workpiece at room temperature for two to five days (it all depends on the room temperature).

White flakes will soon appear on top of the brine. These are lactic bacteria. The readiness of cucumbers must be checked by taste. Next, pour the solution into a clean container, and rinse the vegetables in running water. Spices and herbs can be thrown away; we will no longer need them.

Place the cucumbers in sterilized, clean jars. Boil the brine and pour it over the workpiece. Leave the jars in this form for fifteen minutes. Next, drain the liquid again. In general, you need to fill the cucumbers with brine three times, and the third time, seal the jars with clean tin lids. Turn the containers upside down and let them cool. As with other types of preparations, it is recommended to wrap the jars until they cool completely.

The beauty of the recipe for delicious pickled crispy cucumbers is that it allows you to make a roll that can be stored in a pantry in an apartment at normal temperature; the presence of a basement in this case is not at all a prerequisite.

At first, you will notice that the brine in the jars will be cloudy, but gradually it will become clear, and sediment will appear at the bottom of the container.

Pickling cucumbers with tomatoes

As we already mentioned, you can use a variety of recipes for pickling. Delicious ones can be prepared together with tomatoes. Thus, you can immediately get two salted vegetables in one jar.

Ingredients:

Tomatoes (it is better to take medium-sized vegetables) - 1.2 kg.
Let's take the same amount of cucumbers - 1.2 kg.
Three dill umbrellas.
Cloves - 4 pcs.
Currant leaves (young, topmost) - 4 pcs.
Bay leaf - 3 pcs.
Sugar - 3-3.5 tbsp. l.
We use salt, as in other recipes, no more than 3 tbsp. l.
Water - 1-1.7 l.
Vinegar 9% - three tbsp. l.
Pepper - 10 peas.

Before starting cooking, sterilize the jars. You can do this for a couple. To do this, put a pan of water on the fire, and place a wire rack over the liquid, on which the jar will be placed upside down. Ten minutes is enough to process the container in this way. The cucumbers must first be soaked in water for a couple of hours, then rinsed in water and cut off the ends on both sides. Next, wash the tomatoes. Now you can put it in the jar in layers: greens, cucumbers, tomatoes. And add bay leaf and pepper on top.

Place an enamel container with liquid on the fire. As soon as it boils, pour it over the vegetables and leave to steep for 15-20 minutes. Next, pour the water into the bowl. To make the process easier, you should purchase a plastic lid with holes. This simple accessory makes the task a lot easier. Bring the water to a boil and fill it again. Add vinegar to the jar and roll it up. To cool, place the container in a warm place, wrapped in a blanket. After the jars have cooled completely, we transfer the preservation to a place for further storage. Many housewives believe that this is the recipe for the most delicious pickled cucumbers and tomatoes.

"Cold" pickled cucumber recipe

The most “delicious” recipe for pickles for the winter allows you to prepare pickles without much difficulty.

Ingredients for a three-liter jar:

Dill - 2-3 umbrellas are enough.
Oak leaves for a crunchy effect - 4 pcs.
Cucumbers - 2.5 kg.
Cherry leaves - 3 pcs.
The same number of currant and grape leaves - 3 pieces each.
Garlic (no more) - 5 pcs.
Water - 1.5 l.
Pepper - 10 peas.
You shouldn’t experiment with salt, so we take 3 tbsp. spoons.

This recipe allows you to make your own adjustments if, for example, you want to add your favorite spices. This could be tarragon, mint, savory, basil, etc. In order for the finished cucumbers to have a bright green tint, you need to pour 50 grams of vodka into each jar.

We wash the vegetables and herbs, and then put them in jars in layers, with spices on top. We will pickle the cucumbers using cold brine. To ensure that the salt dissolves well, first stir it in a small amount of warm water until completely dissolved, and then add cold water. The finished brine must be filtered, for example, through gauze. Place pepper on top of the greens in the jar, and then pour in the brine. The open container should be left to ferment at room temperature, covering the neck with gauze. Next, we move the jars to a cooler place (no more than +1 degree) for ten days. After this, you need to add brine to the very top and close them with hot plastic lids. Pickles are stored in a dark and cool place.

Cucumbers with bell pepper

The peculiarity of this recipe is that horseradish leaves and other greens familiar for such cases are not used to prepare the pickles. But the result is wonderful pickled vegetables.

Ingredients:

Bell pepper - 1 pc.
Cucumbers - 1.4 kg.
Two dill umbrellas.
Garlic - 5 pcs.
Sugar - 2.5 tbsp. l.
A tablespoon of salt.
Water - 1 l.
Vinegar - one tsp.
Black and allspice pepper.
Bay leaf.

We wash the cucumbers, cut them on both sides and soak for two hours. Next, put the spices and vegetables in the jars, add sweet peppers, cut into slices. Bring the water to a boil and pour it into containers. After ten minutes, drain the liquid. Next, take clean water, boil it and pour it into jars. Let the cucumbers steep again. In the third approach, you need to prepare the brine: per liter of water you need to put a tablespoon of salt and 2.5 tablespoons of sugar. Pour fresh marinade into jars and add vinegar. After this, we seal them with tin lids. We put the jars to cool in a warm place upside down, wrapped in a blanket. The result is very tasty pickles for the winter. The recipes we have given in the article allow you to prepare pickles in different ways; try one of them - and you will certainly receive a lot of praise from your family.

Good afternoon.

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

So, pickling cucumbers is the process of preserving a product through the fermentation process. During this process, lactic acid is released from cucumbers (or other pickled products), which protects them from spoilage. In this case, the preparation takes place without vinegar and without sugar. And the most important plus is that sterilization is not required.

Everyone's favorite crunch and taste is just a side effect of the pickling process, which can be enhanced by additional ingredients.

Pickling is the preparation of a solution using vinegar, ascorbic acid or other acids, which 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 in jars for the winter to see all the differences and features.

Pickled cucumbers for the winter in jars using the hot method without sterilization

This method is one of the most common. The brine is prepared by boiling, which is why the method is called hot. For the same reason, it is recommended to roll up the jars with iron lids, because nylon ones will “siphon” under the pressure of hot steam.

Ingredients for two 3 liter jars:

3-4 kg of cucumbers (depending on size)
3-5 pieces of hot pepper
Leaves of black currant, cherry, horseradish (or horseradish root), or walnut or oak leaves
Dill sprigs with seeds

Brine (about 5 l):

for 1 liter of water - 1.5 tbsp. heaped salt

Preparation:

1. Wash the cucumbers thoroughly with running water, then put them in a deep saucepan and fill with cold water. Leave for several hours, or better yet overnight. After this, rinse the vegetables again and put them in another bowl.

This is one of the first secrets for making cucumbers crispy and juicy, and not dry and limp.

2. Cut the peppers and horseradish root into thick slices.

3. Now we take the same deep pan and line the bottom with cherry, currant leaves and others that we managed to find. Place 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 heaped tablespoons of salt per 1 liter of water. In total you will need 5 liters of brine.

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

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

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

8. Now we pour the brine into another container (we will need it later), 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 pour the brine into the pan again, bring it to a boil again and again pour it into the jars with cucumbers.

You need to pour the brine so that it starts to overflow 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 this, they can be stored in a cool, dark place.

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

Crispy cold pickles: 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 not require seaming, which greatly simplifies the preparation process.

The most delicious recipe for jars with screw caps

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

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

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

Ingredients for 10 cans of 800 ml:

Cucumbers – 4-5 kg
Carrots – 4 pcs.
Garlic – 30 cloves
Dry dill - 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.

Preparation:

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

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

3. Then insert the cucumbers tightly (vertically) and place a few carrot slices on top.

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

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

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 over the course of a day and you will need to add cucumbers from the container to them, then pour hot brine into the jars again, cover with lids and leave for another 24 hours.

6. And again, after a day, the brine needs to be drained, boiled and poured into jars again. After which you can wrap the jars tightly and, having made sure that they are airtight, turn the lids down, wrap them in a blanket and leave them until they cool completely.

7. When the jars have cooled, 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 spoil.

Recipe for pickling cucumbers for the winter with mustard

An excellent 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 crunchy.

Ingredients for one 3 liter jar:

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

Preparation:

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

After this, we wash them again and place them tightly in a jar, at the bottom of which half of the cooked herbs and peppers are placed. Top the cucumbers with the remaining greens.

Fill the jar with boiling brine up to the neck.

Prepare the brine by boiling 1.5 liters of water with salt mixed in it (3 tbsp).

2. Cover the jars with nylon lids, and when the brine has cooled, remove the lids and cover the necks with gauze. 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 you will need to pour it again into the cucumbers, but before that you need to add dry mustard to the jar.

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

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

At first, the brine will be cloudy, but as the mustard settles, it will lighten. This will mean that the cucumbers are pickled and ready to eat.

Quick and tasty recipe with vodka and vinegar

Well, in the end, I offer an original recipe for pickling cucumbers with vodka. To speed up the process, we will even add vinegar, which, as I wrote at the beginning, is not typical for the pickling process. But for speed it is important.

This is a recipe for quick pickling only, and the cucumbers will take another week to be ready.

Ingredients:

Cucumbers - for a 3 liter jar (the quantity varies depending on the size)
Leaves of horseradish, black currant, cherry - a couple of pieces each
Dill umbrellas
Garlic - a couple of cloves
Black and allspice pepper
Water - 1.5 l
Salt - 3 tbsp.
Vinegar 6% - 2 tbsp.
Vodka – 100 ml

Preparation:

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

2. Place all the spices and leaves on the bottom of a sterilized jar, then compact the cucumbers tightly.

3. Pour boiling water with salt and vinegar dissolved in it into the jar. We leave room for the vodka, which we pour at the end, so that the liquid reaches the edges.

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 in water for a couple of minutes and put it in a cool, dark place.

In a week, the pickles will be ready.

This is such an interesting and varied selection today. I'm sure you've already spotted a recipe that you like the most.

That's all for today, thank you for your attention.