Simple pickling of cucumbers in jars. Cold pickling of cucumbers. Crispy pickled cucumbers in a quick way: a simple pickling recipe

Pickles, delicious and crunchy, are a favorite snack in every family. With the onset of summer, housewives harvest them in large quantities so that in winter you can open the jar and please your family. Moreover, there are a huge number of harvesting methods today. Pickled and salted, fermented, crispy and not very, sour, sweetish. Most often, the fruits are poured with hot marinade. This makes it possible to avoid long sterilization, which means that the cucumbers will not become soft. But there is another option. Some housewives salt cucumbers in a cold way for the winter. Let's take a look today at what it is, the pros and cons.

Universal recipe

Once you have tried this workpiece, you will realize that now you will only do it this way. This saves a lot of time. It is very easy to roll cucumbers in a cold way for the winter, even a novice housewife can do it. There is one subtlety here that you need to know. Delicious fruits can be eaten immediately, that is, there will always be lightly salted cucumbers on the table. And by removing the jar for long-term storage in the refrigerator or cellar, you will then get excellent salting.

Technology

Cold cucumbers for the winter can be cooked in the country, where there is no hot water and conditions for canning. They are filled with cold water, kept warm until the brine becomes cloudy, and closed with plastic lids. Your family will love this recipe. Without being subjected to heat treatment, the fruits retain a special crunch. Part of it is eaten in the hunt immediately, the rest can be removed in the cold.

Salting secrets

To cold-cook cucumbers for the winter, you need to choose quality products. Of course, the best ones will be those that you raised yourself. But those bought on the market are quite suitable, especially if you choose them correctly. Cucumbers must be small, in this case they fit well in a jar. Small young greens will be the best choice. They have a delicate, sweetish taste, and there are no voids inside. Therefore, you are provided with crispy cucumbers.

Variety matters too. If the fruits are smooth, with white thorns, then this is an option for salads. And cotton will require small sturdy guys with black spikes and pimples. They should be firm to the touch, and the light part should not be yellowish. And most importantly, if the fruits are bitter, then you can safely put them aside. Crispy cucumbers from them will no longer work.

The best water

It has already been tested on the experience of many housewives, salting using spring water and city, tap water, comes out completely different. Therefore, it is best to use pure. Of course, you first need to make sure of its composition. Today it is easy to do an analysis in a laboratory for such a check.

If spring water is not available, you can buy bottled water. If you are salting in the country, and there is no well or spring, then you can filter the water from the tap, boil it, or even insist on silver, at least for a few hours. In it, pickling cucumbers in a cold way for the winter turns out to be perfect every time.

Fruit preparation

To make them especially tasty, you must first place the cucumbers in cold water. Even if the fruits were only removed from the garden, all the same, this measure will not be superfluous. Most often, housewives say that this rule does not apply to crops from their garden. But pickling cucumbers in a cold way for the winter only benefits from this. The fruits will become firmer and firmer. Purchased on the market, it is necessary to keep in water for at least 3 hours, and preferably half a day.

Spices

Each housewife has her own recipe. Some take only allspice. Someone also puts carnation buds. But the classic set is the following: currant dill and pepper. Lovers add oak and cherry leaves, various berries, garlic and mustard. If you want the salting to turn out spicy, then you can take horseradish roots, celery and dill, mint and tarragon, lovage and basil. The leaves are cut in large pieces, you do not need to grind anything in this case.

Training

Many housewives make cucumbers in jars in a cold way. Now let's take a closer look at the recipe. To start preservation, you need to stock up on cans and nylon caps that are suitable in size. It is very convenient that you do not need to roll anything up. The jar can be opened and closed at any time. By the way, metal covers can also be used, but in this case, be prepared for metal corrosion inside and out.

Soak cucumbers in a basin, pour greens separately with boiling water. Experienced housewives recommend dispensing with the currant leaf, because it can contribute to the formation of mold.

Conservation process

It is very important to prepare a sufficiently concentrated brine. Lack of salt encourages bacterial growth, which makes the cucumbers quickly become soft and tasteless. About the currant leaf has already been said above. Even if you love this scent, it is best to do without it. Now let's step by step:

• Soak the cucumbers. This way, they will collect the required amount of water, and will not take it from the brine.
• Clean cans and lids should be rinsed with boiling water.
• Place vegetables and herbs in them.

Preparing the fill. To do this, dilute rock salt with water in a large saucepan. About 2 tablespoons are consumed per liter of water. Stir gently and let stand. Now pour the brine into jars and cover with plastic lids. Such a simple, cold way sometimes causes distrust. How so, without sterilization and other headaches. It is, everything is very easy.

Fermentation process

Put the jars into the cellar early. They should be kept in a cool place and checked every two to three days. Interested in the formation of mold. Usually, cucumbers are covered with a white bloom, which protrude from the brine. Therefore, it is important to control its amount and add it as needed.

The fermentation process is natural. There is absolutely no need to worry about this. At first, the brine becomes cloudy, foam appears, but over time it will pass. The colder the place where the jars are, the longer this process will take. Therefore, some housewives recommend leaving them in a warm room for full ripening. It is best to put the jars in the pallet, because some of the brine will run out. It needs to be replaced with fresh one. As you can see, cucumbers are prepared for the winter in a cold way without vinegar. This is important for people whose diet prohibits the use of pickled fruits.

Vodka and cucumber

This is a classic duo. However, today we are not talking about the use of vegetables as a snack under the steamed 100 grams. This is a special recipe for pickles that are good for vinaigrette and salads. They will be strong and crunchy and will not take long to cook. So, in order to cold cook cucumbers with vodka for the winter, you will need a three-liter jar, 50 ml of vodka, four tablespoons of salt, spices and one and a half liters of water.

Getting started cooking

In principle, the method is not much different from the one described above. Soak the cucumbers for a few hours for a pleasant crunch. Fold all the fragrant herbs on the bottom and place the cucumbers. Try to choose not the largest ones, so the workpiece will only taste better. Pour salt into each jar and pour spring or bottled water. Now cover and leave to ferment for three days.

Has a film appeared on the surface? Very good, now it's time to move on to the next step. Drain the brine and add new water. Add a rounded tablespoon of salt. Pour in vodka and close the lid. Now you can send for storage. Finally, the cucumbers will be ready in two weeks.

Little tricks

If the jars rolled up in the classical way can be stored in the apartment, then these will have to be taken out in the cold. They will swell when warm, and the cucumbers will become unusable. Usually pickles are completely ready for use after a month. Do not forget that before putting on the jar, the lids must be warmed up in hot water. As they cool, they will sit tightly in place.

To prevent the jars from swelling, some housewives add a few pinches of mustard seeds to the brine. Horseradish placed under the lid prevents the formation of mold. A tablespoon of rubbing alcohol is also effective in preventing explosion. If you want the cucumbers to be crisper, add a piece of oak bark. For express salting, if the result needs to be obtained as quickly as possible, cut off the tails and prick the fruits themselves with a fork.

Instead of a conclusion

Cold salting can greatly save the housewife's time. The process is greatly facilitated, a minimum of time is spent in the kitchen, and as a result - excellent cucumbers that are just waiting to be on your table. If you haven't practiced these methods before, then it's time to start. The only requirement is cold storage. At room temperature, these pickles explode.

• Cooking time: from 2 h to 3 days h
• Type of dish: Conservation
• Complexity: For a beginner

Agree, it is convenient if such a necessary product is always at your fingertips. You don't need to buy barrel cucumbers from grandmothers, and you don't need to salt in barrels yourself. The cucumbers that you get will be no worse. Especially cold cooked. Let's start with him.

How to salt cucumbers for the winter in jars: a cold way

I admit honestly: I only recently learned how to salt cucumbers in jars for the winter in a simple cold way. And I was amazed at the ease of the recipe. Anyone can handle it, even children will willingly help you pickle cucumbers. What I especially like: such preservation is prepared without sterilization. There is no risk of scalding yourself with boiling water or getting injured. You just need to wash and dry the jars well.

Consider a simple recipe for how to easily and correctly salt cucumbers for the winter in 3 liter jars.

Ingredients for 1 can:

• 2 kg of cucumbers;
• 3 large cloves of garlic;
• 5-6 pcs. black currant leaves;
• 5-6 pcs. oak leaves;
• 5-6 pcs. cherry leaves;
• 4 dill umbrellas;
• 4 medium horseradish leaves;
• 6 peas of black pepper;
• 2 bay leaves;
• 3 tbsp. tablespoons of coarse table salt.

Choosing cucumbers

First of all, you need to choose the "right" cucumbers: not smooth salad cucumbers, but pimply, slightly prickly, with plump skin. It is desirable that all root vegetables are approximately the same size - no more than 15 cm. Young cucumbers are usually sweet and dense, they do not contain voids, which means they will turn out to be crispy. Harvest them on the day of collection (or purchase).

Important! Salting water plays an important role. Ideal - spring, but you can use bottled or filtered. Vegetables salted in clean water are not only elastic, they taste amazing! You can also infuse filtered water on copper or silver.

Soak in water

Before pickling, be sure to soak the cucumbers for two to three hours in cold water. And if there is time, then half a day. Then they will become stronger and denser. In addition, in this way you will rid vegetables of excess nitrates. Of course, the water after soaking will need to be mercilessly poured out.

Pay attention to the salt - it is best to take a large stone one. Fine salt can give cucumbers the softness we don't need. Iodized is also not suitable.

Advice! As for spices and additional ingredients (leaves of fruit trees, oak bark, etc.), the main thing here is not to overdo it. Excess additives can lead to preservation fermentation. But you shouldn't completely ignore them if we want to get delicious and crunchy cucumbers.

Now that you are already well grounded in theory, let's move on to practice.

Sequence of cold pickling of cucumbers in 3 liter jars

• I hope you have already sorted out the cucumbers, selected the strongest and most beautiful ones, washed them, soaked them in cool water for several hours. In the meantime, get busy with cans and lids. Wash them thoroughly with baking soda and dry. Conventional plastic covers will do. You can scald them with boiling water for reliability.
• At the bottom of each jar, lay oak, cherry and currant leaves, two horseradish leaves, bay leaf, peppercorns, dill umbrellas. Cut the peeled and washed garlic cloves in half and send them to the jar too.
• Now we take clean cucumbers, leave the ends not cut off. We lay the first row vertically from cucumbers of the same size. If your vegetables are still of different sizes, then select larger fruits for the first row. We put cucumbers very tightly. The second row - how it goes: both obliquely and horizontally, so that as many cucumbers as possible fit in the jar.

Why do you need to stack roots tightly? In the process of salting, they will decrease, the jar will become incomplete, and microbes can penetrate into the formed empty places. Therefore, the tighter we tamp the cucumbers, the better for their taste and shelf life.

• Pour 3 tbsp into a separate bowl. l. salt, pour a glass of cold water, stir with a spoon. Pour into a jar. If salt remains at the bottom of the container, add water. Stir, pour again into the jar. Next, add everything with cool clean water so that it covers the cucumbers. We take the jar with both hands and shake it a little so that the water is evenly distributed.
• We put two sheets of horseradish on top of the cucumbers so that mold does not form. You can fold them in half or in thirds to fit. Pour in some more water. Twirl the jar lightly on the table, gently holding it on top. In total, the can takes about 1.5 liters of water.
• We put the jar in a large plate, cover with a lid on top (do not close tightly!). Gradually, the fermentation process will take place in the jar, and some of the liquid will pour out of it into the plate. We leave this way for about three days, until the fermentation process stops. After 3 days, add salt water from the plate to the jar, close it with a lid. Store pickled cucumbers in a cool, dark place.

Cucumbers are aromatic and stored until the next harvest (about a year). If you want to make Olivier or other salads, soak the cucumbers for several hours. Such cucumbers are great for making pickle. Of course, then you no longer need to salt the soup.

To get acquainted in detail with the process of how to salt cucumbers for the winter so that they are crispy, this video will help you. Everything is very accessible and clear.

If you want to make seaming for future use, then it is more suitable for you hot way salting. Here you will already need metal covers and a seaming key.

How to salt cucumbers for the winter in a hot way according to a simple recipe

Ingredients for 3 liter jar:

• 1.7-2 kg of cucumbers;
• 2 pcs. bay leaf;
• 2 dill umbrellas;
• 2-3 pcs. cherry leaves;
• 2-3 pcs. black currant leaves;
• 2-3 pcs. oak leaves;
• 1 grape leaf (optional);
• 10 black peppercorns;
• Horseradish root - 6 cm;
• 5-6 cloves of garlic;
• 0.5 pcs. hot pepper (optional);
• 2 tbsp. tablespoons of salt;
• 3-4 tbsp. tablespoons of sugar;
• 0.5 tsp citric acid.

If you are intimidated by such a number of ingredients, I can reassure you: for the first time, it is enough to put dill, bay leaf, garlic, peppercorns. The remaining spices and leaves on the list are desirable but not required. Cucumbers will still come out crispy and fragrant.

But if you try and put in all of the above, then the taste will surpass your wildest expectations! All acquaintances will eat and praise, and then ask for the recipe.

Preparation:

1. The preparation of cucumbers is no different from the cold pickling method. We select, wash, soak.
2. We process jars and lids: wash them well, scald them with boiling water. The lids can be sterilized with boiling water for about five minutes.
3. Place the peppercorns, dill umbrellas, leaves (which are), chopped garlic cloves on the bottom of the jar.
4. Then place the cucumbers very tightly. It is better to place the bottom layer vertically, then tamp the cucumbers horizontally and obliquely. With hot pickling, vegetables can shrink even more in size, so density is of great importance.
5. Pour cucumbers with water brought to a boil (1.5 liters in a 3 liter jar), cover with treated lids.
6. Wrap to keep warm (with a towel or blanket). Soak for about three minutes.
7. Then we drain the water.
8. We repeat the operation, but now we keep the cucumbers in boiling water for about five minutes. To do this, heat a new portion of water, pour out the first portion.
9. Pour water from a jar into a saucepan, prepare the brine. For one and a half liters of water, take 2 tbsp. tablespoons of table salt and 3-4 tbsp. tablespoons of sugar. It retains the color and firmness of the cucumbers, but will not be felt at all in the brine.
10. Pour citric acid (0.5 teaspoon) into a jar, pour in boiling brine. In this recipe, as in the previous one, cucumbers are cooked without vinegar. And citric acid contributes to the excellent storage of your preserves.
11. We roll up the cans with lids, turn them over, wrap them with a warm blanket. Now let it cool down slowly (about a day or two). Then the cucumbers are even tastier.

You can store jars of cucumbers prepared in this way in your home pantry.

Salt cucumbers in a mixed way in 2 liter jars

Yes, you can pickle cucumbers both cold and hot at the same time. What is nice: such rolls are stored for a long time, and the cucumbers taste very much like grandmother's barrels. This time I give the proportions of 2 liters. For our small family, this is the optimal format. I'm sure you will like it too.

Ingredients:

• 1.1-1.3 kg of cucumbers;
• 10-12 pcs. black peppercorns;
• 2 tbsp. l. top salt (per 1 liter of water);
• 2 cloves of garlic;
• 2 pcs. dill umbrella;
• 1 branch of tarragon;
• 1 horseradish leaf.

Preparation:

1. Wash fresh and strong cucumbers, soak for several hours.
2. Wash the cans with soda (you can - with laundry soap), pour boiling water.
3. Salt water after 5 minutes. You can also sterilize them in the oven for about ten minutes. Then place them upside down on a towel, let them stand for now.
4. The caps also need to be sterilized. Boil the metallic ones for about 15 minutes. Wash the plastic ones well with soap, then scald with boiling water.
5. Cooking the brine. A 2 liter jar will take about a liter of water, but it is better to make a brine with a margin (not 1 liter, but one and a half). During fermentation, some of the liquid may spill out, and you will need additional brine to top up the jars.
6. Put two tablespoons (top) of common coarse salt in 1 liter of water. Boil for three minutes, cool to room temperature.
7. Wash the cucumbers again, cut off the ends, dry them.
8. At the bottom of each jar we put an umbrella of dill, chopped garlic, tarragon.
9. Then we tamp the cucumbers very tightly. Put the second umbrella of dill on top, cover it with a sheet of horseradish folded in two or three layers. Of course, all spices must be clean - washed and dried.
10. Pour cold brine over vegetables in a jar. Cover with a lid, place the jar in a large plate.
11. We leave for two days for fermentation.
12. In the extra pickle (remember, we made it with a margin) add reserve cucumbers, some spices, leave in another bowl. Let them also prepare on the sly.
13. Then pour the brine from the jar into the pan, add additional brine. Heat and boil it for about five minutes.
14. Rinse cucumbers directly in jars with cool boiled water to remove plaque.
15. If there is still space in the jar, fill it tightly with reserve cucumbers. Add peppercorns.
16. Pour the hot brine into the jar up to the hangers.
17. Then cover with sterilized lids, roll up.
18. Turn over, wrap, leave for a day. Store in a cool place - cellar or closet.

As you can see, there are fewer ingredients, but this does not affect the taste. Cucumbers are amazingly tasty, crispy, and have a long shelf life.

Pickled cucumbers for the winter are the most demanded preservation of any housewife. There are a lot of pickling methods. More recently, we have analyzed the cooking options.Today I suggest that you pay your attention to salted cucumbers, which perfectly retain their qualities until winter.

Before proceeding with the salting processes, it is necessary to decide which method to choose. After all, there are quite a few of them, for example, a cold and hot option. They are prepared in very different ways, but the composition of the ingredients is almost the same. If you want to add something new, such as mustard or vodka, to the recipe, then the cooking process will be different here too. Probably now you understand how important it is to initially know what it is striving for as a result.

Prepared cucumbers for the winter are considered an excellent snack for any festive table... And mind you, they are not in small demand among the guests of the celebration. I suggest that you do not dwell on one recipe, but cook several by signing lids on them. Then you can definitely decide and find your favorite pickling method.

Cooking pickles for the winter in jars

Let's take a look at first classic recipe... According to which many cook, I promise, and we will learn with you. The whole secret is in this version of pickles, in the marinade. Cucumbers prepared according to this recipe stand in jars all winter. It turns out to be crispy and very tasty, try it you will like it.

We will need:

The number of products required may vary. Depending on the number of cans you will use. That is why the set of ingredients will be indicated below without specifying the quantity.

• fresh cucumbers - 3 kg. (maybe more depending on the size of the fruit and the jar)
• currant, cherry and horseradish leaves
• dill umbrellas
• bay leaf - 1 pc. 750 gr. bank
• garlic - 2-3 cloves per jar
• peppercorns

Marinade for 1 liter:

• granulated sugar - 3 tablespoons
• salt - 1.5 tablespoons
• vinegar 70% - 1 tsp

Preparation:

1. Prepare pickle jars before starting. To do this, rinse each of them thoroughly. Then sterilize with steam.

Personal experience. I use a regular kettle for sterilization. I pour enough water into it. We put on fire, bring to a boil. After that, we reduce the gas, and put a jar on the boiling spout.

All greens and leaves must be processed right before salting. We wash it under running water, then put it on a cloth napkin. Thus, we will get rid of the remaining liquid and let the grass dry completely.

Now we get comfortable and start salting. At the bottom of a sterilized liter jar, put a horseradish sheet, then currant and cherry leaves, about 3 leaves, for each jar. Here we put dill umbrellas and garlic, cutting it into two or three parts.

Next, lay the bay leaf and peppercorns.

2. Now we take pre-washed cucumbers. We remove the stalks or leave them with them if they are not very large. And put it tightly in the prepared jars.

Then pour boiling water into each jar. This must be done very carefully so as not to burn yourself. There is no need to report anything to this water, so we sterilize our cucumbers again.

Cover each jar with lids. Let it settle until the water in the cans has completely cooled down. Then carefully pour all the liquid back into the pot. We will prepare a marinade from the same water. Add everything to it necessary ingredients... The recipe is described in more detail above.

Bring the prepared marinade to a boil, then boil for another 5 minutes. Then we pour the finished marinade into the prepared jars. We close the top with lids, which must be rolled up immediately. Turn the finished pickles with the lids down and leave the cucumbers in this form for 24 hours. It is advisable to cover the jars on top with something warm.

So we prepared delicious crispy cucumbers for the winter. Which, by the way, are subject to long-term storage in a cool place. A little below will be presented a recipe for conservation, which is perfectly stored in the apartment throughout the year.

A proven recipe for crispy fruits with vinegar for storage in an apartment

I bring to your attention a proven recipe. According to which we cook with the whole family from year to year. Cucumbers cooked according to this option are excellent and crispy. These jars of pickles are perfectly stored in apartments. The main thing is to choose a darker place, where the rays of the sun will probably not be able to penetrate.

We will need:

The calculation will be presented for 3 cans, each of which has a volume of 1 liter

• cucumbers
• water - 3 liters
• granulated sugar - 6 tablespoons
• salt - 6 tablespoons with a slide
• vinegar - 3 tablespoons (one in each jar)
• herbs (horseradish leaves, dill umbrellas, horseradish root, garlic, allspice)

Preparation:

1. First of all, we will deal with the processing of cucumbers. For this we choose the most suitable fruits. We put them in a bowl of cold water and rinse thoroughly. Then we drain the water and fill it with a new (cold) one again. We leave cucumbers in it for 1 hour.

Remove the stalks from both sides of the washed vegetable. And we leave them in the basin for now. And at this time we ourselves will sterilize the cans.

2. I described the process of sterilizing cans to you in the previous recipe. You can use your own method. But this process is by no means overlooked. With lids, everything is much simpler. We put them in boiling water and continue to boil for 3-5 minutes.

Now we put the washed grass, garlic and black peppercorns in prepared jars. We spread the cucumbers on top, lightly tamping them to each other.

If, as a result, you plan to get pickles with a large amount of brine, then the cucumbers should not be tamped too tightly between the fruits.

3. Now let's prepare the marinade. Add all dry ingredients to boiling water. Such as salt and sugar, bring to a boil again. Then carefully pour the finished marinade into prepared cucumber jars.

Cover with lids on top and leave in this state for 7-10 minutes. After that, pour the liquid back into a saucepan and bring to a boil. Then fill the cucumbers again, but not to the top, but only to the shoulders of the jar.

It's time to pour in the vinegar. One tablespoon in each jar should be sufficient.

When the vinegar is added you can add the remaining marinade to the jars to the very top.

Cover with sterilized metal lids on top and tighten. We turn the cans onto a flat surface. Cover the top with a warm blanket. We leave the resulting pickles for a day. After the expiration of time, we put them in a comfortable position.

Store such preservation in a dark place. But you can try it after one, or preferably two weeks. So that the cucumbers can be salted as best as possible.

Canning cucumbers under a nylon lid

We will now consider a rather interesting way of salting. It's all about its distinctive features. For example, we will prepare such preservation without adding vinegar. We will pour cucumbers with spring or raw tap water. And the resulting pickles must be closed under the nylon lid. Well, what is interesting to you is the salting process, then get down to business ...

We will need:

The calculation is scheduled for one 3-liter can

• cucumbers
• salt - 100 gr.
• grass (currant and cherry leaves, dill umbrellas, bay leaves)
• horseradish root
• garlic - 2 cloves
• peppercorns - 3 pcs.
• water - preferably spring water

Preparation:

1. First of all, we will prepare all the ingredients you need according to the list. Rinse jars with lids under running water. Before pickling, it is advisable to soak cucumbers in cold water, at least for half an hour.

Rinse and dry all prepared grass with a cloth towel.

We put the prepared 3-liter jars on a flat surface. And carefully put the washed grass in it. In the following quantity: bay leaf - 2 pcs., Peppercorns - 3 pcs., Horseradish root - small cut pieces 1 cm long (2-3 pcs.). Do at your discretion with the remaining grass, you can add less or more, it will not harm the pickles in any way.

We also put the required amount of salt here. Next, lay out the washed cucumbers. Ramming them together as best as possible.

2. Then fill the resulting mass to the very top with spring water, which can be easily replaced with raw water from the tap. We close it with nylon caps.

Store the resulting pickles in a cool place. As a result of your efforts, you will receive excellent preservation for the winter.

Since this option was prepared in a cold way, then the salting time will increase. That is, if you decide to try the cucumbers 3 or 4 days after pickling, they will definitely not be ready. So, please refrain gentlemen.

Video on how to cold preserve cucumbers

Smoothly moving on to another recipe for making pickled cucumbers for the winter. Don't worry, you can always go back to previous notes.

A delicious recipe for pickles with mustard

Mmm, I promise it will be delicious. This method of preservation with mustard is suitable for spicy lovers. So, as in the composition of the marinade, we will use not a small amount of mustard and vinegar. Which will have a positive effect on ready-made pickles.

The calculation of products will be given below for four liter jars.

We will need:

• fresh cucumbers
• cold water - 6 glasses
• mustard - 6 tablespoons
• table vinegar - 1 glass
• granulated sugar - 1 glass
• salt - 2 tablespoons

Preparation:

1. Thoroughly rinse cucumbers and soak in cold water for 3-4 hours. Thus, we get rid of minor bitterness, if any, in the vegetable.

Put the cucumbers in prepared, well-washed jars. Ramming them together. As you probably noticed, this recipe does not contain a single gram of greens. Which makes our work much easier. You can be sure that the taste of ready-made pickles will not be affected.

2. While ready-made jars of vegetables, put aside and take care of the marinade.

To prepare the marinade, take a large deep saucepan. Pour the required amount of cold water into it. We add mustard, vinegar, sugar and salt here. We put all the resulting mixture on fire and bring to a boil.

Boil the marinade for 5-7 minutes. Then carefully fill the jars of cucumbers to the very top.

3. Prepare a pot for sterilizing preservation. To do this, put a small towel in a volumetric container and fill it with water. We put on fire and bring to a boil.

Then carefully lower the jars of vegetables to the bottom of the pan. We cover with lids, each individually. And we sterilize it within 5-7 minutes.

After the time has elapsed, carefully take out our pickles, hold them with a towel so as not to scald. And we wrap the lids as best we can. Then we turn them upside down on a flat surface and leave them in this state until they cool completely.

As soon as the conservation cools down, you can lower them into the cellar or store them in an apartment in a dark place.

Amazing option of pickles cucumbers with vodka

Our article is coming to an end. But I really don't want to say goodbye. That is why I suggest that we together with you analyze another option canned cucumbers for the winter. And this recipe will not be simple, but with the addition of a familiar ingredient. We will add a little vodka to the composition of such a marinade. As a result, you will see how the taste of pickles differs from those presented above.

We will need:

For a 3 liter jar

• cucumbers - 1.5-2 kg.
• currant leaves, horseradish, dill umbrellas, amaranth, marigolds - 2 pcs.
• garlic - 4-5 cloves
• salt - 100 gr.
• vodka - 50 gr.

Preparation:

1. Put the processed leaves in a steam-sterilized jar. We put them in order, as presented above in the recipe, slightly pressing them to the bottom.

Then we put pre-processed cucumbers here.

The cucumbers had to be rinsed and removed from both sides of the stalk. And don't forget to soak the fruit in cold water.

We tamp them lightly, do not try to put pressure on them. Any force applied can break the vegetable.

2. Now let's prepare a simple marinade. Pour water into the decanter and add the required amount of salt. Mix the resulting mixture thoroughly. And pour into cooked cucumber jars. In this case, you do not need to heat anything yet.

We close the jar with a nylon lid and put the pickles in a dark place for 4 days. At the end of the time, pour the pickle from the cucumbers into a saucepan. Put on fire, bring to a boil, and simmer for 5 minutes.

While the marinade is on the fire, take a jar of cucumbers. Pour cold water into it. Close the lid on top and shake thoroughly. Thus, we get rid of the formed white bloom. Then we drain this water.

Pour vodka in the required amount here. Then add the ready-made hot marinade to the very top. We seal pickles with sterilized iron lids. Turn it upside down on a flat surface. We leave in this state until it cools completely.

It is advisable to store canned cucumbers in a cool place. Under such conditions, they can be stored until spring. But I doubt that such a tasty treat will last long. Of course, when you taste it, you will not remain indifferent.

This concludes our selection. I hope that you have chosen one of the recipes for yourself, and perhaps even adopted several of them. Now I look forward to your feedback on what and how you did it. Which option did you choose, and which one would you like to try.

Until next time, dear friends!

Every housewife in the summer tries to stock up on vegetables for the winter. Pickled cucumbers are always in demand in the cold season, so many people harvest them. However, making a delicious snack is not easy. It takes talent and, of course, delicious recipes pickles, which you simply cannot do without.

Cooking cucumbers for the winter is a delicate matter. There are many recommendations in the literature. And there are many delicious recipes for pickled cucumbers. Each of them has its supporters and opponents. And at the same time, each of them is right in its own way. But among such a variety of recipes, you can choose a suitable option for yourself.

In addition, it is worth knowing the basic principles of proper salting. We will talk about them now. For harvesting, you must choose the right cucumbers. The variety of vegetables is not so important, but the size does matter. For pickling, it is best to use small cucumbers. It is better to choose pimply with small thorns. Cucumbers must certainly be fresh, if they lie in the refrigerator for a while, then it is better not to take such vegetables. On the market for pickles, you need to choose even cucumbers of the correct shape. It is more convenient to fold 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 a 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 depends on the brine. If it is too concentrated, then 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 take coarse rock salt. Small "Extra" or iodized are not suitable.

When choosing delicious recipes for pickled cucumbers, it is worth considering the place of future storage of the blanks: an apartment or a cold cellar.

Gently add garlic, dill stalks and seeds, horseradish greens, peppercorns and other spices. All kinds of additional ingredients increase the likelihood of spoiling the taste. All herbs must be rinsed thoroughly before laying.

Preparatory stage

Whatever the different recipes for delicious pickles, they have one thing in common: first you need to go through the preparatory stage.

Experienced housewives recommend soaking cucumbers in plain water before rolling. In the meantime, you can prepare the banks. They must be thoroughly rinsed with baking soda and sterilized along with the caps. Some people recommend using aspirin tablets for salting. Whether it is worth doing it is up to you. Next, we lay out the cucumbers in clean jars, after rinsing them well and cutting off the edges. In each container it is necessary to put horseradish greens, currant and cherry leaves, a couple of peppercorns and, of course, an umbrella of dill. In principle, other spices can also be used. It all depends on the recipe you choose. Delicious pickles are a very individual concept; many housewives also add garlic to the roll.

The recipe for the most delicious salted crunchy 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 should not 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).

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

We send the finished roll to the cellar or refrigerator, where it will wander. It is worth noting that during the process the brine will come out from under the lid, so you can substitute a plate under the jar. This recipe for delicious pickles is not quick. The vegetables will be ready only after 2.5 months. During storage, the brine in jars may become a little cloudy, but there is nothing to worry about. Cucumbers will still remain crispy and tasty. The seam can be stored for up to two years.

Barrel flavored roll

Many people only recognize pickles that have a barrel flavor. These are the blanks 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 pickles for the winter with a barrel flavor.

Ingredients:

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

We put the washed cucumbers in any suitable container or saucepan, 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 onto the bottom of the jar. Now you can lay the cucumbers. Put 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 cucumbers with them, after which we cover the jar on top with several layers of gauze. In this form, the workpiece is infused at room temperature for at least two days. After two days, we drain the brine, which we then use for salting. Bring it to a boil and let it cool. And only re-fill the cucumbers with cold. We seal the jar hot and store it in a cool place. As you can see, the recipe for delicious pickles for the winter is quite simple and does not take much time.

Long-lasting cucumbers

To prepare a three-liter jar, you should take:

• fresh cucumbers (medium-sized) - 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, you can also use the stems;
• 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 lay 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 drain it into a separate container.

In this way, you will determine exactly how much fluid you need. Dissolve salt in cold water. Then pour cucumbers with brine. Close the finished jar on top with a boiled nylon lid. Next, the pickles need to be sent to ferment in a cool place. Such a simple recipe for delicious pickles allows you to get a finished product in 2.5 months. But after three or four days, you can taste lightly salted cucumbers. If you do not have a cellar or basement, then you can store cans in the refrigerator, but then you need to use liter ones. It is important to maintain the correct proportions. There is a tablespoon of salt per liter jar.

Pickles with oak leaves

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

Ingredients for two three-liter cans:

1. If you take young vegetables, then three kilograms is enough.
2. It will take about 5 liters of brine. You need to cook it at the rate of 1.5 tbsp. l. salt per liter of liquid.
3. We take horseradish leaves no more than 3-5 pcs.
4. Any kind of currant - 20 leaves.
5. Cherry (young leaves) - 15 leaves.
6. Oak leaves (for a crispy crust) or walnut- 10 pieces.
7. 5 umbrellas of dill are enough.
8. With red hot peppers, it is important not to overdo it - 4 pods.
9. 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.

All spices, like vegetables, are thoroughly washed. Large leaves can be divided into several parts. Before salting, we 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. It also helps to make the cucumbers crispy.

After the preparatory stage, we completely drain the water, and rinse the vegetables themselves. Hot peppers and chop the horseradish root. Put the components and spices standard for salting in a saucepan, then a layer of cucumbers, then spices again. Thus, we add all the vegetables and leaves, alternating layers.

Dilute salt in cold purified water and pour the solution into a saucepan. The brine should completely cover the vegetables and spices. We put a plate on top, and on it we put a three-liter jar of water so that the cucumbers do not float up 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 the cucumbers must be tested for taste. Next, pour the solution into a clean container, and rinse the vegetables in running water. Spices and herbs can be thrown away, we no longer need them.

Put the cucumbers in sterilized clean jars. We boil the brine and fill it with the workpiece. We leave the cans in this form for fifteen minutes. Next, we drain the liquid again. In general, you need to pour cucumbers with brine three times, and the third time to seal the cans with clean tin lids. We turn the containers upside down and send them to cool. As with other types of blanks, it is recommended to wrap the jars until they cool completely.

The beauty of the recipe for delicious salted crunchy 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 transparent, and a sediment will appear at the bottom of the container.

Pickled cucumbers with tomatoes

As we mentioned, a wide variety of recipes can be used for pickling. Delicious pickles for the winter can be prepared with tomatoes. Thus, you can immediately get two salty vegetables in one jar.

Ingredients:

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

Before starting cooking, we sterilize the jars. You can do this for a couple. To do this, put a pot of water on the fire, and put a grate above the liquid, on which the jar will be upside down. To process the container in this way, ten minutes is enough. 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, I wash the tomatoes. Now you can lay out in layers: greens, cucumbers, tomatoes. And add bay leaf and pepper on top.

We put an enameled container with liquid on the fire. As soon as it boils, pour vegetables with it and leave to infuse for 15-20 minutes. Next, pour the water into the dishes. For the convenience of the process, it is worth purchasing a plastic cover with holes. Such a simple accessory greatly simplifies the task. Bring the water to a boil and pour it over again. Add vinegar to the jar and roll it up. We send the container to cool down in a warm place, wrapped in a blanket. After the cans have cooled completely, we transfer the conservation to a place for further storage. Many housewives believe that this is a recipe for the most delicious pickles and tomatoes.

Cold pickles recipe

The most "delicious" recipe for pickles for the winter allows you to cook pickles without much difficulty.

Ingredients for a three-liter can:

1. Dill - 2-3 umbrellas are enough.
2. Oak leaves for a crispy effect - 4 pcs.
3. Cucumbers - 2.5 kg.
4. Cherry leaves - 3 pcs.
5. The same number of currant and grape leaves - 3 pcs.
6. Garlic (no more) - 5 pcs.
7. Water - 1.5 liters.
8. Pepper - 10 peas.
9. You should not experiment with salt, and therefore we take 3 tbsp. spoons.

This recipe allows you to make your own adjustments if, for example, you want to add your favorite spices. It can be tarragon, mint, savory, basil, etc. In order for the ready-made cucumbers to have a bright green hue, it is necessary to pour 50 grams of vodka into each jar.

We wash vegetables and herbs, after which we put them in jars in layers, and spices should be on top. We will salt the cucumbers with cold brine. In order for the salt to dissolve well, first stir it in a small amount of warm water until it is completely dissolved, and then add cold water. The finished brine must be filtered, for example, through cheesecloth. Put pepper on top of the greens in a jar, and then pour the brine. The open container should be left to ferment at room temperature, covering the neck with gauze. Next, we transfer the cans to a cooler place (no more than +1 degrees) for ten days. After that, it is necessary to top up the brine in the container 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 are not used for the preparation of pickles. But the result is delicious salty vegetables.

Ingredients:

1. Bulgarian pepper - 1 pc.
2. Cucumbers - 1.4 kg.
3. Two dill umbrellas.
4. Garlic - 5 pcs.
5. Sugar - 2.5 tbsp. l.
6. A tablespoon of salt.
7. Water - 1 liter.
8. Vinegar - one teaspoon
9. Black and allspice pepper.
10. Bay leaf.

We wash the cucumbers, cut them on both sides and soak for two hours. Next, lay out spices and vegetables in cans, add Bell pepper sliced ​​into wedges. Bring water to a boil and pour it into containers. After ten minutes, drain the liquid. Next, we take clean water, boil it and pour it into jars. Leave the cucumbers to infuse again. In the third approach, you need to prepare the brine: you need to put a tablespoon of salt and 2.5 tablespoons of sugar per liter of water. Pour fresh marinade into jars and add vinegar. After that, we seal them with tin lids. We put the jars to cool in a warm place upside down, wrapped in a blanket. As a result, we get very tasty ones given by us in the article, they allow you to cook pickles in different ways, try one of them - and you will certainly receive a lot of praise from your relatives.

Pickles are an essential part of the winter diet. They are good both on their own and in a variety of salads and appetizers. In this article, we will look at the most popular salting methods.

Each of us loves to enjoy something tasty. Pickled cucumbers are an excellent solution for consumption both solo and in various salads. We offer best recipes for winter storage

Salted crispy cucumbers for the winter in jars in a cold way

To pickle cucumbers in this way, you will need:

• cucumbers;
• banks washed and dried in advance;
• cold water (not from the tap);
• salt: 2 tablespoons in 1 liter of water;
• a couple of horseradish leaves;
• a few peeled cloves of garlic;
• black peppercorns;
• Dill;
• dry mustard;
• Chile;

Before you start the preservation process, you need to stock up on jars and lids that are suitable in size. Covers can be taken both nylon and metal. However, the latter can have consequences in the form of metal corrosion inside and outside.

Before you start preserving, soak the cucumbers in cold water for 3 hours (for those bought in the store, the time should be increased to 6 hours). Thanks to this simple operation, vegetables will collect the required amount of water and will not later take it from the brine, which will allow the liquid to remain in the required amount. After soaking, rinse the cucumbers with running water.

Wash lids and jars. It is not necessary to sterilize them, but it is recommended to at least douse them with boiling water.

Put the cucumbers in jars, add herbs. Also, it is at this stage that seasonings should be used: mustard, garlic, pepper, chili.

Take a saucepan, fill it with water. For each liter, add two tablespoons of coarse salt. Thus, for a three-liter jar, you will need one and a half liters of liquid and three tablespoons of salt. Stir the resulting solution, let stand. In no case should the salt thicken be poured. Next - fill up to the neck, cover with plastic lids and leave in a cold place.

Check the preservation for mold on uncovered cucumbers a couple of times a week. Each of them must be completely filled with brine! If there is too little liquid, then it should be poured to the very edge of the jar (the composition of the solution remains the same: two tablespoons of salt per liter of water)

Don't worry about fermentation. This is fine. The colder the place where you store the canning, the longer it will take for the fermentation process. On average, it takes 35-40 days.

To make your cucumbers tasty and crispy, follow the recommendations:

• For even salting, put cucumbers about the same size.
• The oak leaf will add crispness to the vegetables.
• Do not stack the cucumbers too close to each other, otherwise they will lose their crispness.
• Use rock salt, fine and iodized cucumbers will be too soft.
• Cut off the ends so you can protect yourself from nitrates.

In jars hot without vinegar under iron lids

Hot pickling of cucumbers is a technique passed down from generation to generation. This simple but time-tested recipe can prepare delicious cucumbers for the winter. You will need (for one liter jar):

• cucumbers - 800 grams;
• garlic - 8 cloves;
• horseradish root - a piece 2-4 centimeters long;
• peppercorns;
• dill - 2 umbrellas;
• 2 leaves of currant and cherry;
• horseradish leaf;
• liter of water;
• salt - a tablespoon with a slide.

First of all, sort out the cucumbers. They should be firm with intact skin. Rinse them under running water and trim off the ends on both sides.

Soak the cucumbers in cold water for 3-4 hours. At this time, sterilize the jars and boil the iron lids.

We wash the dill, cherry and currant leaves, horseradish root and leaves. Cut horseradish leaves into small pieces. We repeat the same with the root. We clean the garlic.

Put pepper, currant and cherry leaves on the bottom, add half a portion of dill, garlic and horseradish leaves.

We put the cucumbers as tightly as possible, trying to minimize the free space inside the jar. Put the remaining garlic, dill and horseradish on top.

To prepare the brine, add salt to the water and mix thoroughly. Fill in the solution. Cover it with a lid and send it to a cold room, or to the refrigerator. It should be kept for 1-2 days.

Pour the brine into a saucepan, add half a glass of water to it and bring to a boil over high heat. Fill jars of cucumbers with this solution.

We tightly twist the cans and turn them upside down, wrap them with a warm scarf or scarf and keep it that way for 10-12 hours. Then we put it out for storage in a dark place.

Pickled cucumbers for the winter for storage in the apartment

Not everyone has the opportunity to store preserves in the basement, so recipes for storing vegetables in an apartment are popular with many pickle lovers. Here is the simplest and most delicious of them.

Before starting the salting process, be sure to sterilize the lids, you can simply rinse the cans themselves with boiling water.

Put the spices on the bottom, which are included in the so-called "pickling broom", which can be bought in a specialty store or on the market. You can also add horseradish leaf or tarragon to add crunchiness to the cucumbers. Cut all spices as small as possible.

Tamp the cucumbers into jars, try to keep as little space as possible inside.

Prepare the brine: for a ten-liter bucket of water, you will need 3 cups of salt. Stir the solution well and pour over the cucumbers. Leave them for two or three days.

On the third day, pour the brine into a saucepan. Since the cucumbers have sagged, we take one jar and report from it to others. Make sure the vegetables are close to each other.

Fill the cucumbers twice with boiling water, let it brew for five minutes. We boil the brine, pour it out so that the solution completely covers the vegetables. We close the cans, turn them over and put them in a warm place overnight. After that, we transfer to the darkest place in the apartment.

The most delicious crunchy pickles recipe

Of course, each housewife considers her recipe to be the best. However, we will share with you the method of pickling cucumbers, which can easily become your favorite. Cucumbers are crispy, spicy, slightly sweet.

For one liter jar you will need:

• one and a half liters of water;
• salt - 50 grams;
• sugar - 100 grams;
• vinegar 9% - 100 milliliters;
• cucumbers - 1 kilogram;
• onions - 150 grams;
• bay leaf - 20 grams;
• black pepper to taste;
• a bunch of dill.

Cut the onion into rings, place it on the bottom of the washed jar. Add black pepper and dill.

Rinse the cucumbers thoroughly with running water, cut off the ends. Store tightly in jars.

For the marinade, boil water, add salt, sugar and vinegar to it. Pour cucumber jars with hot marinade. Pour water into a saucepan, bring to a boil and put a lidded jar there so that the water is half the level of the container. Sterilize within ten minutes. Do not be alarmed if the cucumbers change color, this is normal.

We take out the jar and roll it up. We store it in a cool, dark place.

On the topic of canning for the winter:

We offer you the simplest, but at the same time delicious recipe for pickling cucumbers without sterilization.

Ingredients:

• fresh cucumbers;
• Dill;
• horseradish;
• bell pepper;
• cherry and black currant leaves;
• garlic;
• vinegar essence;
• coarse salt.

In order for the cucumbers to be firm and crispy, pre-soak them in cold water.

Put horseradish leaf, dill, cherry and black currant leaves in carefully washed jars. We put cucumbers on greens, it is better to take small vegetables. We cut the bell pepper into pieces and send them there.

Peel the garlic and place it straight in wedges in the jar around its perimeter. Put the dill on top of the cucumbers.

Boil water. Pour cucumbers over it, wait ten minutes, then pour the brine into a saucepan and bring to a boil again. Re-pour the liquid into the jar. Repeat this procedure one more time.

Prepare a salting solution. Put the water that has been drained on the fire. Add one tablespoon of salt and sugar to it. Add some replacement water.

Now add 1 teaspoon of vinegar essence 70% concentration.

Fill the jars to the top with boiling brine and roll them up. Turn it upside down and wrap it up carefully. This is necessary in order for the contents to warm up well. After all, we cook our pickled cucumbers without sterilization and, therefore, this is very important.

Store the finished preservation in a cool, dark place.

Pickles for the winter with mustard

This recipe will definitely appeal to spicy lovers. And making such a salting is very simple! To do this, you will need:

• cucumbers - 10 kilograms;
• garlic, it is better to take young - 150 grams;
• Dill;
• cherry and horseradish leaves;
• bitter red pepper;
• water - 5 liters;
• mustard powder - 150 grams;
• peppercorns.

As with any other method of pickling cucumbers, soak them for six hours in cold water. Boil water in a saucepan and cool to room temperature. Pour salt into it and stir until the crystals are completely dissolved. Sterilize cans and lids. Place the spices and seasonings at the very bottom of each jar. Place the cucumbers on top. Pour with brine, add one heaping spoonful of mustard on top. Close the jar with a nylon lid and store in a dark place. The vegetables will be ready in about a month.

How to salt correctly: secrets and rules

Many housewives think that making delicious pickles is a daunting task. However, there are no difficulties in conservation, if you follow some recommendations.

• Choose quality cucumbers. Of course, the most ideal option would be if you grow them in your own garden. However, those bought in the store will also work. Give preference to small cucumbers, because they are better salted and more densely located in the jar. Try to use only young vegetables for preparations. They should be firm to the touch and not too dark.
• It is better to pickle cucumbers in clean well water.
• Use your favorite spices. It is better not to feel sorry for them, because they will give the vegetables a unique taste and aroma.
• Rock salt is best suited for preservation. Thanks to her, vegetables will have a full and rich taste.
• Add one tablespoon of vodka to the can to prevent explosion.

Delicious food is one of the secrets of a happy life. And homemade preparations can be safely attributed to the category of delicacies! Now you know the best recipes for pickled cucumbers and you can easily please your loved ones with delicious and healthy preservation.