The main task of pickling cucumbers in jars for the winter is to make them crispy. Perhaps everyone loves pickled cucumbers, but how to cook them correctly?
To do this, you need not only to make the brine itself correctly, but also carefully select vegetables. Then ready meal it will turn out really tasty and will please not only the eye, but also the stomach.
So, we salt crispy cucumbers in jars for the winter; where to start? Of course, with vegetables.
Cucumbers are different - large and small, and also green and yellow, pimply and smooth, etc. Choosing the most suitable vegetables is not difficult - for this you need to know a few simple tricks:
- Of course, you should take only beautiful cucumbers. correct form. There should not be any hooked, fused specimens. Moreover, dried, cracked fruits are not allowed.
- Cucumbers must be ripe, otherwise there is a serious risk that they will be bitter, and this will spoil the dish. On the other hand, one should not take yellowed cucumbers, including those that already give the first signs of yellowness. After all, we are used to eating only unripe specimens. Interestingly, even the word "cucumber" in Greek literally means "unripe".
- All fruits should be approximately the same size, about 10-15 cm long. You can take a little more and a little less, but the main condition is that there should not be too large and too small vegetables in one jar.
- Another useful observation is that only pimply cucumbers should be used for pickling, because smooth ones pickle much worse and, moreover, they do not have such a rich taste.
- And the last moment. If cucumbers are sold with small tails (straight from the garden), and at the same time the tails are elastic, then this the best option. A similar fact means that the fruits were plucked quite recently. And if the ponytails withered, it means that quite a lot of time has passed.
However, this is not a reason to refuse to purchase such vegetables (unless, of course, they pass the rest of the criteria). The fact is that store-bought cucumbers can be easily “brought to your senses” - for this you just need to hold them in cool water before salting, leaving them to stand overnight.
By the way, this procedure is also useful in the sense that it relieves the fruits of excess nitrates, which dissolve well in water.
We salt cucumbers for the winter in a cold way: a simple step-by-step recipe with a photo
Of course, the main requirement for cucumbers is that they turn out to be crispy and not yet burst during salting.
Products per liter jar:
- 700 g cucumbers;
- 0.5 liters of water;
- dill - 2 sprigs (you can take umbrellas);
- 3-4 leaves of currant and cherry;
- garlic - 4-5 cloves;
- salt - 1 large spoon with a slide;
- sugar - 1.5 tablespoons with a slide;
- bay leaf - 2-3 pieces;
- peppercorns - 10-15 pieces;
- horseradish roots;
- chili pepper (optional)
The recipe calls for salting in a 1 liter jar. If you want to pickle cucumbers in traditional 3-liter jars, then the amount of all components must be increased by 3 times, respectively.
How to deliciously pickle crispy cucumbers for the winter
Step 1. First of all, you need to cool the cucumbers - keep them overnight in the refrigerator in cool water. This will prevent them from exploding while cooking.
Step 2. You need to wash and sterilize the jar well (hold for 10-15 minutes over steam with boiling water).
Step 4. Put peppercorns on top, the remaining greens and mix thoroughly. Pour cold, previously settled water to the top, cover with gauze and leave to stand for 4-5 days. You don’t need to immediately close the lid - the cucumbers must first ferment.
Step 5. On the fifth day, you can start rolling cucumbers in a jar. By this time, the cucumbers will have completely fermented, and the foam will be clearly visible on the surface.
It can be drained by adding fresh brine made according to the same recipe to the jar. The main condition is that the water should completely cover the cucumbers.
Step 6. We close the jar with a nylon tight lid (you can also roll it up with metal lids). We put in the refrigerator or in the cellar - let the cucumbers wait in the wings.
They will be ready in a month, and the total shelf life is up to a year. However, you can store 2 or even 3 years. But then they taste qualities will begin to noticeably deteriorate, so it is better to eat for 1 season.
Pickling cucumbers for the winter with mustard in a cold way
Cucumbers salted in this way are crispy and savory, well stored and do not lose their color.
So, we need the following products:
Ingredients for a 3 liter jar
1 kg of cucumbers; 3 cloves of garlic; 3 leaves of currant and cherry; a piece of horseradish root; several sprigs of dill; black pepper 5-8 peas; 1 teaspoon mustard (powder); 3 tablespoons of salt.
We remind you that for pickling cucumbers for the winter, we take simple coarsely ground kitchen salt (not iodized!)
How will we pickle cucumbers with mustard
Step 1. Soak cucumbers for several hours, and at this time we prepare jars - wash well and sterilize.
Step 2. At the bottom of the jar we put:
- peeled and chopped horseradish
- cherry and currant leaves,
- dill sprigs,
- peppercorns.
After that, we tightly lay the cucumbers, sprinkling them with garlic cloves.
Step 3. Prepare the brine: dissolve the salt in warm water. Pour cucumbers in jars with this brine.
Step 4. The last step is to fill each jar with dry mustard. Then the jars are covered with a lid and left for 5 days.
After the brine has become transparent, and the sediment has settled to the bottom, drain the brine from the cans. Next, the jars are filled with cold water, which is then poured out.
This process should be repeated several times until all sediment has disappeared and the water is clear.
Step 5. At the last stage, carefully pour water into the jar - slowly, without bubbles, and to the very edge of the jar. The jar filled in this way is rolled up with a metal lid.
Pickled cucumbers with mustard will be ready after 3 months. Salting for the winter in this way allows cucumbers to be stored for 2-3 years.
How to pickle crispy cucumbers for the winter: a hot way
The above described method refers to cold ones, because chilled cucumbers are poured with cold water. To give the fruits a pleasant crunch, you can try and hot way pickling cucumbers for the winter. It has its undeniable advantages:
- Salt, sugar and other spices dissolve much faster in hot water.
- Spices penetrate fruits better.
- The leaves of cherries, currants and other berries that are used in the recipe release their substances better into the solution (the process is similar to brewing tea). Among their components, tannins are especially valuable - they give the cucumbers the desired crispy taste.
To prepare pickles in jars for the winter, according to this recipe, you will need:
Ingredients for a 3 liter jar:
- 1 kg of cucumbers;
- 1 liter of water;
- salt and sugar - 1 large tablespoon with a slide;
- vinegar 70% - 1 dessert spoon(or 3 tablespoons of regular 9% vinegar);
- garlic - 3-4 cloves;
- dill - several branches, 2-3 umbrellas;
- 10-15 peppercorns;
- 3-4 leaves of currant, cherry, raspberry.
How to pickle cucumbers hot
Step 1. We pre-soak the cucumbers in cool water, but leave them on the table so that they reach room temperature. In the meantime, sterilize the jars (10-15 minutes over water vapor over boiling water or 3-4 minutes in the microwave).
Step 2. In the meantime, prepare the brine: bring 1 liter of water to a boil (previously it is better to defend it), then add salt, sugar, dill leaves and berries, as well as pepper (10-15 peas). You can also add a few bay leaves there.
Step 3. We put the cucumbers in a jar and fill them with hot brine to the top, let them cool for 1 hour and add vinegar. Then we cover the jars with lids (loose) or gauze, put in a dark (but not cold) place for the night.
Step 4. After a day, we roll up the jars or simply close them with tight lids. We remove cucumbers in jars in the refrigerator.
Periodically they need to be shaken - especially at the very beginning. After all, salt and other spices should be properly distributed throughout the volume.
Crispy pickled cucumbers in jars - an excellent preparation for the winter Hot pickling of cucumbers with aspirin
Such a recipe for pickling cucumbers for the winter at home has long been known and popular. Banks are well stored and do not explode.
We will need the following ingredients for a 3 liter jar:
- cucumbers (preferably small) - 1.5-2 kg;
- dill greens - 1 large bunch;
- garlic - 6-8 cloves;
- water - 2 liters;
- bay leaf - 5-6 leaves;
- allspice peas - 3-4 pcs.;
- dry cloves - 2-3 pcs.;
- coarse kitchen salt - 3 tablespoons with a slide;
- sugar - 6 tablespoons without a slide;
- aspirin (tablets of acetylsalicylic acid 0.5 grams) - 3 pieces.
We will act like this:
Step 1. Wash cucumbers thoroughly (if they are heavily soiled, clean with a brush) and soak in cold water for a few hours.
Step 2. At the bottom of the washed and sterilized jar, lay a few sprigs of dill and a couple of cloves of garlic. Then we fill the jar tightly with cucumbers and put garlic and herbs on top again.
Step 3. Drain the water (it is better to use a special lid for this) and repeat the whole process again.
Step 4. After the second drain, we set aside a jar of cucumbers and start preparing the marinade: boil water in a saucepan again, add salt, sugar, bay leaves and allspice.
Step 5. And now the turn of aspirin has come: we take 3 aspirin tablets, finely crush them and pour them into a jar of cucumbers. And now you can pour the hot ready-made brine.
Step 6. And now, using a seaming machine, we preserve cucumbers, turn the jar upside down and cover with a blanket. Leave for a few days to cool completely. Then we put the jar in a cool place and wait for winter, when we can taste delicious and crispy pickles.
Salting large cucumbers for the winter in jars: a cold way without vinegar
It happens that often there are large overgrown cucumbers, and the housewives do not know what to do with them. Let's not be upset if you have a crop of large cucumbers, but salt them in own juice.
Let's take a 3-liter jar:
- medium and larger cucumbers 700-800 g;
- large cucumbers - 1.5 kg;
- salt - 2 large spoons with a slide;
- garlic - 4-5 cloves;
- horseradish leaf;
- dill and spices - to taste.
How to pickle large cucumbers:
Step 1. Wash large cucumbers, peel and rub on a coarse grater.
Step 2. Put spices to taste in the prepared jar at the bottom, pour a tablespoon of salt, a couple of cloves of garlic and a layer of grated cucumbers.
Step 3. Next, wash and take medium-sized cucumbers (if they are too large, cut them into pieces), put them in a jar and sprinkle with grated cucumbers. So we fill the jar to the very top - alternating whole and grated cucumbers.
Step 4. On the last layer of grated cucumbers, pour a tablespoon of salt (with a slide), add a couple more cloves of garlic and cover with a leaf of horseradish.
Step 5. As you might guess, we get pickles in our own juice! It remains only to close them with a dense polyethylene lid and put them in the refrigerator.
How to pickle cucumbers for the winter in 3-liter jars: a recipe with surprises
To prepare delicious crispy cucumbers, we need:
Products:
- 3 kg of cucumbers;
- 1 standard glass of salt (10 tablespoons);
- 1.5 liters of cold water;
- several leaves of currant, raspberry, cherry;
- several umbrellas of dill;
- 1 head of garlic.
At first glance, it seems that there is too much salt, but let's not rush to conclusions - it's better to try to cook cucumbers according to this recipe.
How will we pickle cucumbers:
Step 1. We prepare cucumbers (let's lie down overnight in cold water) and sterilize the jars in any convenient way.
Step 2. We put the fruits in a container, after cutting the rounded ends (this is not necessary, it just turns out more beautiful). Note that no greenery is added at this stage.
Step 3. Dissolve a glass of salt in 4-5 glasses of water and pour the brine into a jar.
Step 4. We cover the container with a lid (loosely) and remove it for exactly two days in a dark place (but not in the refrigerator).
Step 5. And now the promised surprise. We take out the jars and ... completely drain the water, we won’t need it anymore.
We thoroughly wash the cucumbers under running water, lay the garlic, leaves, spices and - one more surprise! Pour cucumbers with plain cold water. We roll each jar with an iron lid and put it in the refrigerator.
Pickled cucumbers for the winter in 3-liter jars You can find dozens, if not hundreds of recipes on how to pickle delicious crispy cucumbers for the winter. But general principle they are one - we select moderately large, suitable-sized fruits, properly prepare the brine based on a verified ratio of salt and water (sugar to taste).
And, of course, we add the leaves of berry bushes - thanks to the tannins that they contain in excess, cucumbers turn out to be truly tasty and crispy.
And the last tip. Since there are really a lot of recipes for how to salt cucumbers in jars, and everyone has their own taste, one simple and wise conclusion suggests itself. Let's try to make 1-2 jars using 1 technology, and others - using another.
How many recipes how to make a seam - so many jars. Just don't forget to sign each of them. And you can also set the date of salting - then you get a real experiment, because there is nothing better than personal experience.
Bon Appetit!
Pickled cucumbers are an original Russian appetizer, without which not a single feast can do. And they perfectly complement everyday food with their piquant taste and spicy aroma. They are used as a side dish and as an indispensable ingredient for many favorite dishes. Is it possible to imagine our winter menu without vinaigrettes, pickles or New Year's salad Olivier salad? Each housewife has her own recipes and secrets on how to close pickles for the winter so that they are crispy, strong and tasty.
Zelentsy (immature fruits of "milk" ripeness used for food) are best suited for salting in the so-called "Russian shirt" - with a fairly dense peel, covered with rare large tubercles with black or white spikes. These include such famous varieties as “Salting”, “Nezhinsky”, “Phoenix”, etc. High quality during salting and pickling is also demonstrated by the owners of the Dutch or German “shirts” - with smaller and more often located tubercles-pimples, densely pubescent over the entire surface. Due to the large number of spikes that break off when picking and washing cucumbers, many micro-holes appear in the peel - tubules. Through them, the brine penetrates faster, and the cucumbers are salted more evenly.
When harvesting densely pubescent greens, you can not cut them at the base and take a smaller amount of spices and spices.
Now there are many varieties and hybrids of cucumbers bred specifically for processing and having pickling, canning or universal purposes. For home and industrial preservation, they usually take small greens that fit well in jars. Some housewives close very small pickles (3-5 cm) or gherkins (Group I - 5.1-7 cm, Group II - 7.1-9 cm) - children especially like such cucumbers. Those who prefer sweeter (salad) but large-fruited options, such as Zozulya F1, either pick cucumbers before they have grown, or cut them into pieces before putting them in jars.
Preparing cucumbers for pickling
For conservation, it is best to use freshly picked greens. If you plan to close them only after a few days, then you need to store in the refrigerator. The longer they are stored, the longer they should be soaked before salting or pickling.
Harvested cucumber crop first sort and discard all overgrown and overripe, spoiled and damaged specimens. Suitable for size and appearance greens are thoroughly washed, cleaning from dust, dirt and wax deposits. Then they put it in a large container, pour it with cold water and let it stand for several hours (from 2-3 to 8-10 depending on the size and freshness). In progress soaking water is changed several times, rinsing greens and removing dry remains of flowers from the tops. Many people are concerned about the question of whether it is possible to salt bitter cucumbers. Experienced housewives they say that it is completely, since cucumber bitterness disappears when soaked, especially if you first cut off the stalks or the places where they break off along with part of the base.
Cucumber preservation is very capricious. So that jars with pickles do not become cloudy and do not explode, some advise making preparations on days that are favorable according to the lunar calendar: on the waning moon (in phase 3-4) during its passage through the signs of Aries, Taurus, Leo, Sagittarius and Capricorn. There is also an opinion that women should not be engaged in canning during menstruation. You can listen to such advice and signs, but, in any case, when it is better and how to pickle cucumbers correctly - everyone decides on their own.
Important stages of preparation are also considered tare selection for pickling and necessary ingredients. In the old days, cucumbers were salted exclusively in barrels or tubs of untarred oak. Now, not everyone can afford such a luxury: it’s almost impossible to find barrels, and it’s not very convenient to store them in a city apartment, so housewives, with large volumes of blanks, mostly manage with enameled pans or plastic buckets, and in most cases they immediately use glass jars.
A barrel of pickles was often lowered to the bottom of the river and taken out only in the spring. Prolonged salting at a cold temperature provided richness of taste and aroma, as well as indescribable crunchiness.
The second most important ingredient (after cucumbers) is salt. In conservation, it is customary to use stone food coarse, not iodized salt. Some believe that good taste gives blanks sea salt coarse grinding, but this is a controversial point: you can not guess with the dosage, since you need to put it more than the traditional one (at the same time, the sea one is much more expensive). Water quality also plays an important role. If there is no well or spring at hand, then some purified one is needed.
Of the remaining ingredients, preliminary preparation is also needed. garlic,greenery and capsicum . Garlic cloves are peeled and cut into pieces, dill and all kinds of leaves (horseradish, blackcurrant, cherry, tarragon, oak) - washed, and if desired, also scalded with boiling water; Peppers are washed and cut: Bulgarian is cleaned from seeds, bitter is usually not.
The most popular recipes for harvesting cucumbers
You can pickle cucumbers cold way: by fermentation in the process of lactic acid fermentation, and hot way pouring boiling water. Cold pickling is definitely healthier, but takes longer to cook. Hot is faster, but it often uses an additional preservative (vinegar), that is, cucumbers are actually pickled.
Proponents of a healthy diet successfully replace store-bought (9%) vinegar with natural: apple, grape, etc., but add it 1.5 times more. We offer you the most popular and simple recipes With step by step technology cooking.
Cucumbers cooked in a cold way, when fermented, retain all the nutrients and acquire a mild sourness.
Servings/Volume: 2-3 liter jars
Ingredients:
- fresh cucumbers - 2 kg;
- rock salt - 90-120 g;
- water - 1.5-2 l;
- dill, umbrellas - 3 pcs.;
- garlic - 3-6 cloves;
- a leaf of cherry, blackcurrant, oak - 3 pcs.;
- horseradish, leaves or root (in pieces) - 3 pcs.
Technology cooking:
- The bottom of the prepared container, for example a three-liter jar, is lined with leaves, dill and chopped garlic are added.
- In parallel, a brine is prepared at the rate of 60 g of salt per 1 liter of water.
- The jar is filled with cucumbers, previously soaked in cold water for 3-6 hours. The bottom row is usually made from the largest cucumbers, placing them vertically, close to each other. The rest are placed as convenient.
- The filled container is poured with brine - at room temperature or slightly warm (not higher than 35-40 ℃). Warm filling stimulates the activity of lactic acid bacteria, which accelerates the start of fermentation.
- The jar is covered with a lid or a layer of gauze; in containers with a wide neck, the contents are covered with a flat plate and a small oppression is placed on it so that the cucumbers are completely covered with brine.
- The workpiece is kept for 3-4 days at room temperature. Then it is necessary to interrupt the process of intensive fermentation, otherwise the cucumbers may turn sour, soften and lose their crunchiness. To do this, the container with cucumbers is cleaned in a cold room or heat treatment is carried out: the brine is poured into enamel pan and boil for 5 minutes, cucumbers are washed hot water, pour boiling brine (if it is not enough, you can add boiling water); jars are covered with lids and sterilized for 12-15 minutes, after which they are immediately sealed hermetically.
With and without cold brine heat treatment cucumbers for salting will take about a month. You can store cucumbers pickled in this way without sterilization in the refrigerator in jars under nylon lids or in a large container in the basement. A sterilized and sealed closed banks it is convenient to put them in a pantry or kitchen cabinet, where they will be safely preserved even at normal temperature.
V old recipes there are recommendations to ferment cucumbers in barrels along with small watermelons. Many housewives also make pickled cucumbers and green or brown tomatoes.
This is perhaps the easiest recipe that has many variations. Cucumbers with quick heat treatment are cooked much faster and remain crispy, and various combinations of spices and spices help to diversify the shades of taste and aroma.
Servings/Volume: 6-7 liter jars
Ingredients:
- fresh cucumbers - 5 kg;
- rock salt - 120-150 g;
- water - 3 l;
- dill, umbrellas - 6-7 pieces;
- Bulgarian pepper - 3-4 pcs.;
- hot pepper - 1-6 pcs. (depending on size);
- garlic - 6-7 cloves;
- a leaf of cherry, blackcurrant - 6-7 pcs.;
- horseradish leaf - 3 pcs.
Technology cooking:
- After standard preparation, cucumbers are laid out in jars, on the bottom of which leaves, dill, pepper and garlic are placed.
- Prepare the brine by adding salt to the heated water, bring to a boil and boil for 2-3 minutes, stirring, so that the salt is completely dissolved.
- Filled jars are poured with boiling brine, covered with lids and left at room temperature for 5-7 days. In boiling water, most of the bacteria die, and the cucumbers do not ferment, but simply salt out. You can start eating them in just a few hours as lightly salted.
- For long-term storage the workpiece is either removed to a cold place or the brine is drained, brought to a boil and cucumbers are poured over it again. Jars can be sealed immediately after the second filling or after additional sterilization/pasteurization in a pot of boiling/hot water or in the oven.
- The corked jars are turned upside down, wrapped in an old blanket and left to cool completely. Then stored under normal conditions.
Hot pickled cucumbers are good as an independent snack and are suitable for adding to various dishes because they do not contain excess acid.
Video
We picked up some more interesting video recipes for pickling cucumbers - with mustard, with vodka and with chili ketchup:
For several years she worked as an editor of a television program with leading ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, chop, stepchild, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits are self-grown!
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Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. In terms of properties and appearance, they are very similar, but they should not be confused. Humus - rotted manure or bird droppings. Compost - rotted organic residues of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a better fertilizer, compost is more accessible.
Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes die (and potatoes too), no matter what is said in the description of the varieties (“late blight-resistant varieties” is just a marketing ploy).
Humus - rotted manure or bird droppings. It is prepared like this: manure is piled in a heap or pile, interbedded with sawdust, peat and garden soil. The collar is covered with a film to stabilize the temperature and humidity (this is necessary to increase the activity of microorganisms). Fertilizer "ripens" within 2-5 years - depending on external conditions and the composition of the feedstock. The output is a loose homogeneous mass with a pleasant smell of fresh earth.
It is believed that some vegetables and fruits (cucumbers, stalk celery, all varieties of cabbage, peppers, apples) have " negative calorie”, that is, during digestion, more calories are expended than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.
Compost - rotted organic residues of various origins. How to do? Everything is put in a pile, a pit or a large box: kitchen leftovers, tops of garden crops, weeds mowed before flowering, thin twigs. All this is interbedded with phosphorite flour, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with foil. In the process of overheating, the pile is periodically stirred or pierced to bring in fresh air. Usually compost "ripens" for 2 years, but with modern additives it can be ready in one summer season.
It is necessary to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is as high as possible. The flowers are supposed to be torn by hand, breaking off the rough pedicels. Dry the collected flowers and herbs, scattering in a thin layer, in a cool room at natural temperature without access to direct sunlight.
"Frost-resistant" varieties garden strawberries(more often simply - "strawberry") also need shelter, like ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter, they freeze out. Assurances of sellers that strawberries are “frost-resistant”, “winter-hardy”, “tolerate frosts down to -35 ℃”, etc. are a lie. Gardeners should remember that no one has yet been able to change the root system of strawberries.
Oklahoma farmer Carl Burns bred unusual variety multi-colored corn, called Rainbow Corn ("rainbow"). The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selection of the most colored ordinary varieties and their crossing.
Harvesting cucumbers for the winter is a very delicate topic. Any prescription and recommendation on this matter will immediately find its opponents and defenders. On the other hand, this is good: from the 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 voice the main postulates of the correct harvesting 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 salted in pieces. But today we all know perfectly well that it is not yellowed giants half a meter long that should be salted, but only tender, small cucumbers. The grade is also important: smooth salad cucumbers they tolerate salting worse, so give preference to their pimply, slightly prickly counterparts.
Cucumbers no longer than 15 cm long, freshly picked from the garden, are ideal for blanks. If you bought cucumbers on the market, soak them in a pot of cold water: they will acquire the elasticity they lost, and at the same time get rid of excess nitrates (you don’t know in what conditions these cucumbers grew). And pick cucumbers of approximately the same size for pickling. Such cucumbers will be salted evenly, and they will look much prettier in a jar.
Cucumbers for blanks should be beautiful. All hooked, yellowed for the time being, cucumbers with skin defects should be discarded without regret. And be sure to make sure that the cucumbers are not bitter, otherwise you will be in for big disappointments.
The right brine
When salting, a lot depends on the brine. It is worth making it a little more concentrated, and the cucumbers will become too salty. If you save on salt, the jar may explode, and the cucumbers will turn sour.
Take only coarse rock salt for pickling cucumbers. Neither iodized nor finely ground "Extra" salt is suitable for salting. For cucumbers that are supposed to be stored in a cold cellar, the brine recipe is somewhat different from the brine recipe, which is poured over cucumbers intended for storage in an apartment.
Many believe that the more garlic, pepper, dill, horseradish, cherry leaves and oak bark are 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 exploding cans. Be especially careful when adding the garlic. Put it in minimal quantities, if you really can’t imagine brine without garlic. And be sure to thoroughly wash both cucumbers and everything that you plan to put in jars with them.
Procedure
So, cucumbers, dill, horseradish and other ingredients are well washed, jars, lids and a seamer are prepared, there is a small saucepan for sterilizing lids and rubber bands for them, and a large saucepan for brine, as well as a kettle of boiling water (or microwave) for sterilization of jars. A few tablets of aspirin will not hurt either - only Russian, not flavored and effervescent, but the simplest. Those who are frightened by horror stories about the transformation of aspirin in cans 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. But if you have a prejudice against aspirin, an allergy to acetylsalicylic acid, gastritis, an ulcer, or problems with the pancreas, then you can safely replace it with vinegar.
Cucumbers are laid out in sterilized jars along with horseradish leaves, cherries, black currants, a few peppercorns, dill umbrellas and (if any) a piece of oak bark. If desired, garlic is added, but in very moderate quantities. Do not stuff the cucumbers too tightly: the brine should wash them from all sides. Aspirin is added to the jar: 1 tablet per liter jar, 2 - per 2 liter, etc., and everything is poured with boiling brine. The brine for this salting method is not very concentrated: take a spoonful of salt without a slide per liter of water. The lids with rubber bands are boiled for about ten minutes, after which they are taken out with tweezers, the jars are “rolled up” and wrapped in a blanket. In a blanket, turned upside down, the jars should stand until the next morning. If nothing has leaked, and the cucumbers look smart green - everything is in order, you can take the jars to the cellar. This method is the simplest: cucumbers are poured only once, they stand perfectly in a cold cellar all winter and they turn out crispy and very tasty.
If there is no cellar, and it is supposed to store cucumbers 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 poured into jars filled with cucumbers and other ingredients 2-3 times for 15 minutes, and only after that brine is added. In such a brine, it is supposed to add sugar (2 tablespoons per liter) and vinegar (on a three-liter jar already filled with brine - a teaspoon of essence). But this already turns out to be more likely not a pickle, but a marinade. In addition, the taste of cucumbers in vinegar is completely different, and many do not like it too much.
Each hostess has her own method of harvesting cucumbers, and the reference recipe for crispy pickles has not yet been registered. Maybe he is known to you? Then share!
Step by step recipe with photo and video
There are many recipes for preparing cucumbers for the winter, but I want to choose the simplest, fastest of them, especially if we have a lot of cucumbers, and all of them need to be processed and preserved. According to this recipe, pickling cucumbers for the winter is as easy as shelling pears. We will not need to pour the fruits with boiling water and sterilize, as in. There is only one necessary condition: our jars must be stored in the cellar or in the refrigerator.
I remember that it was this recipe for cooking cucumbers without sterilization that I mastered in childhood, when I really wanted to help my mother in conservation. And now my granddaughter is helping me. She is only three years old, but she remembers how many leaves to put in a jar and enjoys spending time with me in the kitchen. In general, as I said, pickling cucumbers for the winter is as easy as shelling pears!
Before cooking, let the cucumbers stand in cold water for 3-4 hours, especially if they were collected in advance. This will give them freshness, and when ready, the fruits will turn out crispy.
Put the peppercorns, allspice, bay leaf and garlic into cleanly washed and sterilized jars. If the garlic cloves are large, they can be cut.
We put cucumbers in a jar, trying to make the most of the space. We put large cucumbers on the bottom, and those that are smaller - on top. In the free space we lay the leaves of currant, cherry, horseradish. On top, you can put dill inflorescences.
Thus, we fill all the banks.
Let's prepare the brine. For a liter jar, we need 1 tablespoon of rock salt. Dissolve salt in water, boil and cool. It is good to use spring or well water, it can not be boiled.
Pour the brine into a jar.
Calculate the right amount of water and salt for all jars. Let's fill.
That's all. We close the jars with lids and immediately put them in the refrigerator. Easy peasy! Salting cucumbers for the winter is completed.
Cucumbers will be salted in about a month. Bon Appetit!
What table does without this wonderful and delicious vegetable. Together with salty or are almost the main snack of any table.
On a note! Although this vegetable in salty form is considered an indispensable attribute of the Russian feast, the Byzantines introduced the Russian people to it. It is believed that even the Russian name for cucumber, according to Fasmer's dictionary, comes from the Greek word "ogyros" - "unripe".
Cucumber is one of the few fruits that is eaten unripe. In Russia, they were salted in oak tubs, which ultimately gave the finished product a unique taste and incomparable aroma. Nowadays, this type of cooking is also practiced, but this is rare. Especially in apartment conditions, it is practically impossible to do this.
cold pickled cucumber recipe
There are a lot of ways to pickle cucumbers, mostly standard ones are used, in which cucumbers are poured with hot water. But I want to start with a recipe according to which they are salted with cold water.
After all, with such a marinade, the cucumbers are deliciously crispy and hard. So let's get started.
Ingredients:
- cucumbers - 1.3 kg.
- garlic - 3 cloves
- horseradish - 5-6 leaves
- dill - 1 bunch with umbrellas
- currant - 2-3 sheets
- cherry leaves - optional
- salt - 100 g
- cold water - 1.5 liters.
Cooking:
1. Soak cucumbers collected from the garden or bought on the market for 3 hours in water, after which we rinse them thoroughly under running water.
2. We prepare greens. Horseradish leaves, dill umbrellas, currant leaves and cherries wash well. You need to choose only whole and young leaves. Next, peel a few cloves of garlic.
3. We wash the jar for cucumbers well. At the bottom of the jar we add horseradish leaves, then put dill umbrellas, followed by currant leaves.
4. Before putting green ones in a jar, they need to cut off their tails. After that, we send them to the container in a standing form (standing). Place 3 cloves of garlic on top.
5. A three-liter jar will need 100 g of coarse salt. Pour it into a jar and fill it with cold water.
The water must be very cold. It is advisable to keep it overnight in the refrigerator. And of course, it should not be running water, but purified and filtered.
6. Close the jar with a tight lid. Shake to distribute the salt throughout the jar. A jar of pickled cucumbers can be immediately put into the cellar.
In winter, this appetizer will delight you and your loved ones with a unique taste and a pleasant crunch.
How to cook pickles for the winter without vinegar?
Every good housewife has her own proven recipe for making pickles. Traditionally, they use a bite. I present to your attention the following salting method, it uses citric acid instead of vinegar. I recommend making this recipe at least once. I think you will appreciate.
Ingredients for one liter jar:
- cucumbers - 500 grams,
- horseradish leaf - 1 piece,
- cherry leaf - 1 piece,
- currant leaf - 2-3 pieces,
- garlic - 2 cloves,
- allspice peas - 2 pieces,
- black peppercorns - 3-4 pieces,
- dill umbrella - 1 piece,
- hot pepper - to taste
- water - 500 milliliters,
- citric acid - 1/3 teaspoon,
- sugar - 1 tablespoon,
- salt - 0.5 tablespoon.
Cooking:
1. In the prepared sterile jars, put allspice with peas, black pepper with peas, 2 cloves of garlic.
If the garlic is very large, then it is better to cut it lengthwise.
2. Add one cherry leaf, 2 currant leaves, thoroughly washing them with cold water. Next, we lay dill umbrellas and well-washed horseradish leaves. Horseradish leaves need to cut the stem, which will come in handy later.
3. Cut off the tails of the cucumbers. We put them in jars in a vertical position. One liter jar takes about 500 g of vegetables.
4. In the gaps between the cucumbers, put the stalks of horseradish. Next, lay the second layer of cucumbers horizontally. If the fruits are large, they can be cut in half.
5. Put some more dill umbrellas. Add hot pepper to taste. Put a currant leaf on top. Fill the jars with boiling water, cover with a sterile lid and leave for 10 minutes.
7. Boil water in a saucepan and fill it again with jars of cucumbers, leave for 10 minutes.
8. Now you need to prepare the marinade. For a liter of water, you need 1 tablespoon of salt and 2 tablespoons of sugar. 1 liter of water is enough for about 2 liter jars.
It is necessary to boil the marinade, wait until the sugar and salt are completely dissolved in water.
9. Drain the water from the cans.
Put in a jar 1/3 teaspoon citric acid. Immediately pour hot marinade over cucumbers. We roll up the cans with a seaming key and turn them over.
We leave the jars upside down under the covers until they cool completely.
It is best to store the finished workpiece in a dark, cool place or in the cellar, where they will last longer. In winter, they will delight you and your family, especially at the festive table.
Pickled cucumbers in hot jars
If you don't know how to pickle delicious cucumbers in a jar for the winter without sterilization, then I have a very simple hot recipe for you.
This is how my grandmother used to pickle cucumbers. After 2-3 days they turn out lightly salted, and after a month or by winter they are salty.
Ingredients:
- fresh cucumbers -3 kg.
- water - 3 liters large
- rock salt - 250 g (~ 9 tablespoons)
- dill - 4 branches
- horseradish - 2 sheets
- garlic - 8 cloves
- blackcurrant - 30 pieces.
Cooking:
The amount of ingredients is designed for 2 3-liter jars.
1. First you need to thoroughly rinse the cucumbers under running water.
We choose not too large fruits so that they fit freely in a jar and do not have large seeds inside.
2. All greens must also be washed thoroughly.
3. Pour 3 liters of water into the pan, add salt there, bring to a boil, stirring occasionally.
4. In the meantime, we rinse the jars with warm water, they do not need to be sterilized. At the bottom of the jars we put a branch cut into several parts with a dill umbrella and blackcurrant leaves, we also put horseradish leaves, cut in half and garlic cut in half.
6. Lay out a few sprigs of greens and garlic with the final layer. As soon as the brine boils, fill the jars with it, close the jars with plastic lids.
7. Previously, the lids must be placed in boiling water for 15 seconds.
The resulting yummy should be stored in a cool place. Such cucumbers will be a good appetizer at any holiday, your guests will definitely appreciate them.
Cucumbers for the winter in jars under iron lids
I present to your attention another way of pickling cucumbers. All ingredients are very simple, traditional. I think good housewives will take it into service.
Ingredients for brine per 1 liter of water:
- Salt - 1 tablespoon
- Sugar - 4 tablespoons
- Dill (umbrellas)
- Blackcurrant leaves - to taste
- Black peppercorns - to taste
- Allspice black pepper - to taste
- Jar 3 l - 1 tablespoon of vinegar (70%)
- 2 liter jar - 1 dessert. a spoonful of vinegar (70%)
- for 1 liter jar - 1 teaspoon of vinegar (70%)
Cooking:
1. First of all, we wash the cucumbers well and cut off the edges, we also wash the greens and dry them.
2. We will roll cucumbers into three jars, different in volume: three-liter, two-liter and liter. Pre-sterilize the jars, boil the lids.
At the bottom of the jars we put dill and a few leaves of black currant, then we put cucumbers. In a liter jar, it is best to put them standing up. We add a little more dill and blackcurrant leaves, then we continue to lay cucumbers. We put a few more leaves of blackcurrant.
4. As soon as all the cucumbers are placed in a jar, pour boiling water over them. We cover the jars with iron lids and wait for the jars to cool.
5. After the water has cooled down, pour all the water into the pan in which we will make the brine. Add salt and sugar to the drained water, mix everything thoroughly.
6. Put the brine on the stove and wait until it boils. As soon as the brine boils, turn off the gas and pour hot pickle to banks.
7. Add vinegar to each jar. After that, we cover the jars with lids and roll them up with a seaming key.
8. Turn the jars upside down, cover with a towel and wait until they cool.
We will take samples from them on cold winter evenings. Such cucumbers go very well with boiled potatoes and herring. I think this combination will not leave anyone indifferent.
Cooking pickles in a cold way with vodka:
If you love real barrel cucumbers, I advise you to try cooking them according to this recipe. The secret of cooking is very simple: in addition to traditional greens, we also put amaranth leaves and marigolds in a jar, and add vodka to the brine. Cucumbers according to this recipe are simply incomparable.
Amaranth (amaranth) is a unique plant, the benefits of which are palpable in traditional medicine, and in cooking and even in cosmetology.
Ingredients for a 3 liter jar:
- Cucumbers - 1.5-2 kg
- Garlic - 4-5 cloves
- Salt - 100 g
- Vodka - 50 g
- Leaves of currant, horseradish, dill umbrellas, amaranth (amaranth), marigolds in a few pieces
Cooking:
1. Wash cucumbers well and soak for 2 hours in water.
2. Banks are also well washed and sterilized. At the bottom of the jar we lay out a few sprigs of greens and 5 cloves of garlic.
Fill the jar with vegetables. Add water to salt and mix well. Soak cucumbers in salted water.
3. Leave them in a jar of salt water at room temperature for 4 days. After 4 days, pour the brine into the pan.
4. Put the pan on the fire and boil the brine. Pour a jar of cucumbers with cold water, shake and drain the water. Meanwhile, boil the brine for 5 minutes.
5. Pour vodka into a jar of vegetables. Then fill them with hot brine.
We hermetically close the jar with a sterilized lid with a seaming key. Turn the jar upside down.
Cucumbers according to this recipe are obtained as salty cask, but at the same time crispy. You need to store them in a cool place, so they will keep well until spring. Although it is unlikely that you can store such a yummy for so long.
Video recipe for cucumbers in jars with mustard
And finally, one more unusual recipe salting, in video format. Its difference is that mustard is added to the marinade. She gives the cucumbers a little spicy taste which will not leave indifferent your relatives and friends. Happy viewing!
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