How to pickle cucumbers for the winter with cold brine. Pickled cucumbers (in cold water). How to pickle cucumbers with simple salting

Pickling cucumbers using the cold method is undoubtedly the easiest way to harvest this vegetable. No can keys, no boiling pickles, no exploding cans. We offer some excellent proven recipes on how to pickle cucumbers in a cold way.

Pickled cucumbers "Fragrant"

The components are designed for a 3L jar. Take as many cucumbers as you like (usually 1.5 kg).

Ingredients:

• cherry leaves (5-7 pieces);
• horseradish leaves (2-3 pieces);
• multi-colored peppercorns (to taste);
• dill (3-4 umbrellas);
• salt (3 tablespoons);
• garlic (4 teeth).

Carefully place cucumbers in a jar, alternating with leaves and spices. Dilute salt in a glass of water, pour into a jar and top up with clean water to the top. Leave to wander for 3-4 days and clean in the cold.

How to pickle cucumbers in a cold way with vodka: cucumbers "Under the degree"

The recipe is called so because a strong alcoholic drink is used - vodka. It is believed that this ingredient gives an unusual taste, allows you to maintain a bright color and promotes long-term storage.

Ingredients:

• cucumbers (how much will go in);
• cherry leaves (5-6 pieces)
• horseradish (20 g of leaves or root);
• dill (2-3 umbrellas);
• garlic (2-3 teeth);
• vodka (50 g);

Lay in 3l. a jar of cucumbers, shifting them with leaves and gradually adding spices. Pour cucumbers with saline solution. At the very end, add vodka.

Pickled cucumbers "With a secret"

The secret in this recipe is the combination of two ingredients: mustard and oak leaf. Their presence in brine makes cucumbers firm and crispy. Recipe for a 3L jar.

Ingredients:

• cucumbers (how much will go in);
• chili pepper (1 pc.);
• any peppercorns (to taste);
• oak leaves (5-6 pieces);
• dry mustard (1 tsp);
• horseradish leaves (3-4 pieces);
• garlic (3 teeth);
• dill (2-3 umbrellas);
• hydrochloric solution (1.5 liters of water and 3 tablespoons of salt).

Pour cucumbers with spices with a solution. Wait for fermentation, put in a cool place.

Quick Pickling Crispy Cucumbers

Now I will talk about all the nuances of quick preservation of cucumbers in a cold way. Everyone will decide for themselves which canning recipe to use, but I advise you to experiment and try to harvest cucumbers for the winter, both classic pickling and unusual cooking options.

For a 3-liter jar, we need the following ingredients:

• 1.5 kg cucumbers
• 1.5-2 liters of water
• 90 g salt
• 3 cloves of garlic
• 4 things. top of dill
• 2 horseradish leaves
• 8 leaves of currant, cherry and oak

Description

Before you start salting, you need to prepare the jars by washing them with water and baking soda. Leaves of horseradish, currant, oak and cherry are laid out on the bottom of the jar. Then lay the cucumbers vertically - so they are evenly salted. Cover with more leaves and add the peeled garlic cloves. Be careful with garlic: a large amount of it will make your cucumbers soft, without the characteristic crunch and elasticity. We tamp the jar with cucumbers to the top.

Preparing the brine:

Heat 750 ml of water and throw in the salt, when the salt has dissolved, add another 750 ml of ice water and pour the cucumbers with the resulting brine.

It is advisable to close such cucumbers with a plastic lid, which, when lowered into boiling water, swells and tightly closes your canned cucumbers.

After 1 month, cucumbers closed according to this recipe can be served at the table.

Advice for newbies:

Add 50 g of vodka to the brine and your cucumbers will not lose their color.

Little tricks for successful pickling

Even in such a simple matter, there are little tricks, after learning which you will understand how to pickle cucumbers so that they are stored for a long time, turn out spicy and crispy:

• choose cucumbers with thin skin and pimples;
• in order for the cucumbers to be salted evenly, they should be approximately the same size;
• It's best to trim the ends before cooking. If the cucumbers are purchased, then this way you will save yourself from the possible accumulation of nitrates in them;
• cucumbers should be placed vertically in a jar;
• you don't need to push too hard. Tightly beaten cucumbers will not crunch;
• it is not recommended to put currant leaves in a jar when salting in a cold way, as they contribute to the formation of mold;
• salt should be used ordinary rock, not iodized and not too fine, as cucumbers will be soft from it;
• Ready-made pickles must be stored in a cold place, otherwise everything will be in vain.

Before pickling, we sort the cucumbers, wash them well and fill them with cool water for 4-6 hours. This is done in order to avoid voids inside the fruit.

We prepare jars simply: it is enough to wash with soda, it is not necessary to sterilize. After filling the jars, close them with lids and leave to ferment in a warm place. This process must be monitored and periodically topped up with new brine to the very top. Cucumbers that are not covered in brine can lose their elasticity and become moldy. Do not be afraid if foam appears and the brine becomes cloudy, this is a natural fermentation process. Over time, the liquid will brighten and the foam will disappear. Due to such active processes, the brine may leak, so it is better to put something under the jars. Cucumbers should be cleaned in a cool place as soon as the brine becomes cloudy.

In order to understand how to pickle cucumbers in a cold way, you just need to do it once, following all the recommendations and carefully following the recipe.

Cold pickled cucumbers for the winter- the fastest and time-tested recipe for home preservation, which will delight all your loved ones, and millions of positive reviews. In autumn and winter, when the season of fresh vegetables has long passed, fragrant pickles will diversify your daily menu. Especially for you, we have prepared two simple recipes, in one of them vodka is added to the brine, and in the other mustard powder.

Cold pickled cucumbers for the winter

Preservation for the winter is the main entertainment of all housewives during the harvest period. In June, they cook strawberry jam, in July -, and in August they are completely absorbed by the preparation of vegetable salads, and even in September there are still vegetables that can be harvested, for example, cabbage, bell peppers, green tomatoes. The very favorite pickles of all members of your family, as they say, from young to old, are crispy cucumbers. They are both a festive table decoration and a pleasant addition to any home meal. A simpler and more beloved dish than fried potatoes with pickles for dinner.

Cold pickled cucumbers for the winter traditionally in the villages they were harvested in large wooden barrels, like other pickled products - mushrooms, apples, cabbage. Modern housewives, of course, choose a more convenient and versatile container for their blanks - glass jars, most often three-liter ones. By opening a jar of cucumbers in winter, you can quickly organize a snack for guests, cut a salad, and other culinary opportunities.

We will prepare our cucumbers in jars according to an unusual recipe - with water, which will be added directly to the brine. It is this ingredient that helps maintain a favorable acidic environment in jars, in which cucumbers can be stored for 1-2 years.

Cucumbers - 2 kg

Dill umbrellas - 2 pcs.

Young blackcurrant leaves - 5 pcs.

Cherry leaves - 5 pcs.

Garlic - 2 cloves

Horseradish leaf - 1 pc.

Black pepper - 8 peas

Vodka - 50 ml

Water - 1.5 l

This amount of green fruits is approximately enough for one three-liter jar. Be sure to choose small-sized fruits, and do not forget that special pickling varieties should be selected for pickling. These are fruits with a "studded" skin with small black spikes. It is these pickling varieties that are obtained after salting crispy, with dense pulp and soft skin.

The method requires more careful preparation of the fruits from the hostesses. To begin with, they should be thoroughly washed, changing the water several times, each cucumber should be washed with your hands so that there are no particles of earth left on the skin, then the water must be drained, and the fruits should be additionally scalded with boiling water, after which they should be placed again in cold, even ice water .

Do not forget about soaking - a mandatory step in any recipe for harvesting cucumbers for the winter. The fruits should be left in cold water for 3-4 hours so that they absorb a sufficient amount of liquid. Soaking will prevent your pickles from having an empty center.

Also, when the cucumbers are saturated with water, they will absorb less brine, and its amount in the jar will not decrease, although you still have to add the brine at a certain stage of fermentation.

Separately, a few words must be said about water, which in this case is one of the main ingredients. Experienced housewives, of course, know that tap water should not be used in home preservation. It is enriched with various chemicals that are preserved in your preservation. It is better to draw water from the source, use well or bottled water, in extreme cases, use settled or boiled water.

Harvesting pickles for the winter in a cold way

It starts with putting all the ingredients in a jar: before putting the cucumbers, you need to thoroughly wash all the prepared greens, currant and cherry leaves, dill umbrellas, peel the garlic cloves and horseradish root, which you can add instead of a horseradish leaf.

Garlic, cut in half, black pepper and a piece of horseradish root should be sent to the bottom of the jar. Next, put the fruits in a jar, shifting them with cherry and currant leaves. From above it is necessary to lay two umbrellas of dill.

Now you can start preparing cold brine: add 50 grams of rock salt for each liter of water, and then pour in 50 ml of vodka. This will be the ideal brine that allows you to prepare delicious pickled cucumbers, a recipe for the winter in a cold way will allow you to save a maximum of useful substances in fruits. In addition, here, unlike pickling recipes, there is no vinegar, and the entire pickling process occurs through natural fermentation.

You can store pickles under a nylon and iron lid, but it is necessary to equip a cool room for their storage. This is a significant minus of pickles, it is advisable to store them in a cool cellar, while a pickled product can be stored even in an apartment at room temperature.

You can take the first sample in a week, so this recipe can also be used for quick pickling of cucumbers in the summer. When fresh vegetables are already boring, you can diversify the table with pickles.

Pickled cucumbers: a recipe for the winter in a cold way

For preparations of pickles for the winter in a cold way you can choose another simple, but very popular recipe among housewives - with mustard. Mustard powder adds both a special taste and aroma to pickles, but your cucumbers will not become sharper from such an additive, so children can also eat them.

Salting with mustard is the most popular method of harvesting in a cold way. It is very simple and affordable, and as a result you will get pickled vegetables that will be stored for a long time and delight you with their taste all winter.

We recommend that all housewives add this recipe to their culinary piggy bank and prepare at least one jar. Cucumbers with mustard can only be stored in a cool place, and in a city apartment the only available option is a refrigerator, where more than one can will not fit. This rule applies to all vegetable preparations without the addition of vinegar - they have very strict requirements for storage conditions, because it is vinegar that plays the role of a preservative, which allows you to store the preparations even at room temperature.

Thanks to the addition of mustard, cucumbers remain dense, and even when stored in a salty form, they remain as if they had just been plucked from the garden. Many who are contraindicated in eating pickled vegetables due to the fight against chronic gastrointestinal diseases can enjoy pickles without vinegar with mustard. And for children, such preservation will be the best choice.

Young hostesses should definitely pay attention to this particular recipe; among other preservation options, it is probably the simplest. As a rule, young housewives are not attracted to the process of preparing home canning, because it is associated with many troubles: sterilization of jars, pasteurization of the finished product. You have to spend the whole day at the hot stove, and the hot weather that reigns outside the window is added to this. Agree, such a prospect can scare anyone away, which is why the cold method of harvesting is so fond of the housewives.

Recipe for pickled cucumbers for the winter in a cold way

Now we need to consider what other ingredients are included in recipe for pickled cucumbers for the winter in a cold way:

Fresh cucumbers - 2 kg

Salt - 2 tbsp.

Mustard powder - 1 tbsp.

Garlic - 5-6 cloves

Hot pepper - 1 pc.

Pickling broom

If you buy vegetables for canning on the market, then you should also immediately look for a suitable pickling “broom”, thanks to which it will become even more fragrant. It is thanks to the mixture of fragrant greens that pickles acquire such a rich and unique aroma. It seems that even such an insignificant addition as a cherry or blackcurrant leaf actually plays an important role in the overall palette of aromas.

As a rule, a variety of greens is included in a pickling broom: cherry leaves (necessarily young), sometimes along with leaves and thin twigs, as well as blackcurrant leaves. An integral part is also dried dill - stems and umbrellas, sometimes parsley is also present. A horseradish leaf must also be present, but it is advisable to put not a whole leaf in the jar, but only a piece of it, this will be enough to get a spicy aroma.

Often in the pickling broom there are oak leaves and oak bark. This ingredient is added to the jar to keep the density of the fruit. With a cold salting method, this property of oak leaves does not play such a big role as when pouring boiling marinade into jars. But in the classic recipe, which was known to our grandmothers and great-grandmothers, oak leaves were always present.

Since in our recipe there will be no multi-stage filling of filled jars with boiling marinade and subsequent pasteurization of the finished product, special attention should be paid to the preparatory stage. In particular, the "broom" should not just be washed with running water, but scalded with boiling water to protect the preservation from possible debris and dust. It is also advisable to cut the greens into large pieces, and after that you can begin the main process of preparing preservation for the winter.

Cold pickled cucumbers for the winter

With mustard powder, it is practically no different from the classic recipe, except for the addition of mustard at a certain stage. So let's look at the recipe from the very beginning:

Selected small cucumbers should be folded into a wide basin and poured with cold water, rinsed thoroughly, cutting off the dried flowers and stalks from each cucumber. Then we change the water and wash the vegetables again, for the third time they must be poured with clean cold water (bottled or well) and left for a couple of hours in such a state that the vegetables absorb a sufficient amount of liquid.

If soaking is neglected, then the cucumbers in the jar will quickly begin to absorb the brine and soon absorb it almost completely, and you will have to prepare the brine again and pour it into the jars again.

While the vegetables are in the water, you have time to prepare the jars: they must be washed thoroughly with soda solution and rinsed thoroughly with water several times, then put in the oven, set the temperature to 100-120 degrees and leave them in the oven until completely dry . Do not rush to immediately remove the jars from the oven, let them cool completely. Then take out one jar and fill it with cucumbers.

Despite the fact that we will pickle cucumbers in a cold way, the brine must be boiled: for this, pour one and a half liters of purified water into the pan, add salt and cook for several minutes to dissolve the salt. Remember that for homemade preparations, you must take only table salt, not iodized. Then the fire should be turned off, and mustard should be poured into the still hot brine and mix thoroughly.

At the bottom of each jar, put half the greens, a piece of hot pepper and a few cloves of garlic, then tightly lay the cucumbers, and lay the remaining greens on top. Each jar must be filled with chilled mustard brine and closed with a nylon lid. Now we are waiting for a month and a half, and you can take a sample from your fragrant, spicy pickles.

Hello! I finally got to my favorite crunchy pickles. We will soon be making preparations for the winter of these wonderful vegetables. I finished last year's preparations by spring. We need to do more this year.

However, how do you guess? After all, such an appetizer will be in place on any table. No holiday is complete without bottoms. You can simply put them on the table, or you can cut them into a salad. Very well they go to pickle.

There are a lot of different recipes for these preparations, because each housewife has her own special secret of salting these crispy sweets.

I have prepared for you my favorite options, according to which I really get a very tasty salty snack for the winter. If you are already familiar with some recipe, try the other suggested methods.

The main thing is to choose pickled cucumbers. Such as - "Nezhinsky", "Crunchy", "Salting", "Paris Gherkin", "Zozulya".

One of the most popular and simple options for harvesting for the winter. For some, it may be a revelation to see an oak leaf in the ingredients. It gives a special flavor. Try it.

Ingredients:

• Cucumbers - 20 pcs
• Garlic-3 cloves
• Oak leaf - 5-6 leaves
• Currant leaves - 5-6 leaves
• Cherry leaves -5-6 leaves
• Horseradish - 4 sheets of horseradish
• Dill - 4 umbrellas
• Bay leaf - 2 pcs
• Black peppercorns - 6 pcs
• Salt - 3 tbsp. for a 3 liter jar

Cooking method:

1. At the bottom of a clean and dry jar, alternately lay oak, currant, cherry and bay leaves. Then put dill umbrellas.

2. Peel the garlic and cut the cloves in half, place in a jar. Then peppercorns and two leaves of horseradish.

3. Then, very tightly, in an upright position, lay the washed cucumbers. In the space remaining from the top, lay them already horizontally so that they are as dense as possible to each other.

4. Pour salt into a half-liter jar and fill it with water not completely. Stir the salt and pour the solution into the jar of cucumbers. Then add ordinary clean cold water almost to the top. Leave not much space.

5. Place the remaining two sheets of horseradish tightly on the very top and add water to cover the leaves.

Horseradish leaves are covered on top so that there is no mold later.

6. Then put the jar on a plate, cover with a lid on top and leave for about three days. During this time, the fermentation process will take place and part of the water will flow out.

7. After three days, add salt water, close the lid tightly and store in a cool dark place. Cucumbers pickled in this way are crispy and very tasty.

Salting for the winter in 1 liter jars in a hot way, for storage in an apartment

This method is with sterilization. But on the other hand, prepared homemade preparations in this way can be stored in an apartment at room temperature. For example, in the pantry or on the mezzanine.

Ingredients for three liter jars:

• Fresh cucumbers - 1.5 kg
• Dill umbrellas - 3 pcs
• Horseradish leaves - 3 pcs
• Currant leaves - 6 pcs
• Cherry leaves - 6 pcs
• Garlic - 3 cloves
• Black peppercorns - 15-18 pcs
• Pepper sweet peas - 6 pcs
• Carnation - 6 pcs
• Salt - 3 teaspoons
• Sugar - 6 teaspoons
• Vinegar 70% - 1.5 teaspoons (9% - 4 teaspoons per one liter jar)

Before you start, rinse the cucumbers well under running water. Then fill them in and leave for 2 hours. If they are recently collected, then one hour will be enough.

Cooking:

1. First, currant and cherry leaves, as well as dill umbrellas, pour boiling water over and leave for 1 minute to sterilize. Scald horseradish leaves in boiling water for 30 seconds.

2. Then put on the bottom in each liter jar - a clove of garlic, 5-6 black peppercorns, 2 allspice peas, 2 cloves, 2 currant and cherry leaves, 2/3 dill umbrella. Lay the horseradish sheet last.

Banks should first be sterilized over steam or in the oven. The lids need to be boiled.

3. Next, cut off the tips on both sides of the cucumbers and lay them vertically tightly in jars. If there's still room on top, lay out what's left. You can cut into pieces so that they lie down more densely, or you can even put small tomatoes. Put a piece of dill umbrella on top.

4. Pour 1 teaspoon of salt and 2 teaspoons of sugar into each jar. Pour hot boiling water over it, top it off by about 0.5 cm and cover with lids. Take a wide saucepan and put a napkin or towel on the bottom, then put jars there and fill with water up to the “hangers”. Boil for 10 minutes to thoroughly sterilize.

If you want more salty cucumbers, then put salt - 2 teaspoons, and sugar - 1 teaspoon.

5. After boiling, carefully remove the jars from the pan, pour vinegar into them and roll up the lids. Turn over, cover with a towel and leave to cool completely. When it cools down, put it in the place where you store your blanks.

The most delicious recipe for crispy cucumbers, like from a barrel

Ingredients for a 3 liter jar:

• Cucumbers -1.5 kg
• Salt - 3 tbsp. heaped spoons
• Horseradish leaf - 1 pc.
• Umbrella dill - 2 pcs
• Currant leaf - 2 pieces
• Cherry leaf - 2 pcs
• Tarragon - 1 sprig
• Hot pepper - to taste
• Garlic - 5 cloves

Cooking:

1. Wash cucumbers properly and soak for several hours in water. Then rinse again and cut off the stems.

2. Rinse all greens and leaves. Peel the garlic and cut in half.

3. Pour 3 tablespoons of salt into a mug and pour hot water. Mix well until completely dissolved and let cool.

4. At the bottom of the jar, lay cherry leaves, currants, horseradish leg, 1 dill umbrella. Then the first layer of cucumbers. Spread the garlic and pieces of hot pepper over the jar. Next, stack the vegetables as tightly as possible. Top with a sprig of tarragon and dill umbrella.

5. Pour about two-thirds clean cold water into the filled jars. Then pour water with salt and top up with clean water up to the neck, leaving a space of about 1 cm to the end.

6. Put the jars on plates and leave it for 3 days. Cucumbers should turn sour, and the brine will become a little cloudy.

7. After that, drain the brine and boil it for 1-2 minutes. Then again pour it hot into jars to the edge of the neck and close the lids. Store in a cool place. In two weeks they will be completely ready. They turn out very tasty and are in no way inferior to barrel ones.

A simple recipe with mustard, no sterilization

I also really like this way of salting. I like the tangy flavor of mustard in brine. And the method itself is quite simple. You will not spend a lot of time on blanks. It all depends, though also on the number of cans and ingredients. But anyway, you won't regret it.

Ingredients for 3 liters:

• Cucumbers - 1.7-1.8 kg
• Water - 1.5 l
• Salt - 3 tablespoons
• Currant leaf - 5 pcs
• Cherry leaf - 8 pcs
• Oak leaf - 2 pieces
• Dill umbrellas - 4 pcs
• Horseradish leaf - 2 pieces
• Dry mustard - 2 tablespoons
• Black peppercorns - 10-12 pcs

Cooking method:

1. Rinse the vegetables and cut off the ends on both sides. Soak them for 4 hours, then rinse again.

2. In a three-liter jar, place one sheet of horseradish on the bottom, then half of all greens and 5-6 peppercorns. Then pack the cucumbers tightly, adding the remaining greens.

3. Add salt to the water and boil. Then pour it into a jar and close the capron lid. Leave to cool, then remove the lids and cover the necks with gauze. Leave it like this for two days, periodically removing the foam. Then pour the brine into a saucepan and boil.

4. Pour mustard powder into a jar. Then pour hot brine over and cover until cool. Then remove the lid and leave for 6 hours.

5. After 6 hours, drain the brine again and boil for about 7-10 minutes. Then pour into a jar and roll up the lid.

6. Turn neck down and wrap with something warm for self-sterilization. Then put away in a place to store blanks. At first, the brine will be cloudy, then the mustard will settle and it will become transparent, and the cucumbers are incredibly tasty.

Video on how to pickle cucumbers in jars without vinegar

If there are still doubts and not everything is clear from the descriptions and photos, I suggest watching the video recipe for making “green ones” for the winter. The recipe is very simple, without sterilization.

Ingredients for 2 three-liter jars:

• Water - 3 l
• Salt - 6 tbsp or 200 gr
• Medium-sized cucumbers - 4 kg
• Horseradish root or leaves - 6 pcs
• Currant and cherry leaves - 10 pcs each
• Black before peas and fragrant - 10 pcs each
• Garlic - 10 cloves
• Dill with seeds

Watch the video for the cooking method.

Now everything should become clear and understandable. Put them in storage, and after two or three weeks you can already start eating delicious crispy cucumbers.

Well, friends, I showed you and told you about the wonderful and simple methods of salting your green vegetables for the winter. Choose your favorite, or better yet, try them all. After all, everyone has their own uniqueness.

It is rare in which family they do not like to crunch on delicious pickles. They are eaten not only as an appetizer for main dishes. What is Olivier without spicy cucumber cubes?! And also - rings on a sandwich with sausage. But, no matter how you use this type of pickle, you need to be able to cook it correctly.

Housewives use two main methods of harvesting pickles for the winter: cold and hot. And everyone knows their secrets of proper salting. Different salting methods require different technologies and ingredients. Therefore, everyone chooses the most suitable option for themselves.

Features of cold pickling methods

The main feature of pickling cucumbers in a cold way is that this method of preservation does not use thermal effects on products at all, which allows you to save as many useful substances as possible. Cold clean water is used for brine, and salt acts as a preservative. You can also add other spices and spices to such an appetizer, for example, mustard powder, which prevents the formation of mold. But with all the positive aspects of this salting method, it also has a minus - such an appetizer will not be stored for a long time and it should be kept only at very low temperatures, which residents of apartment buildings cannot always afford.

Classic cold pickling recipe

Pickled cucumbers for the winter in jars in a cold way are a very tasty and at the same time simple snack. All ingredients are absolutely available, and with our step-by-step recipe, cooking becomes very understandable even for beginners in cooking.

Ingredients

Servings: - + 6

• ground cucumber 1 kg
• rock salt 1.5 st. l.
• water 1 l
• Bay leaf 2 pcs.
• dill (stem) 1 PC.
• oak leaves 2 pcs.
• black currant leaves 2 pcs.
• cherry leaves 2 pcs.
• horseradish leaves 2 pcs.
• garlic 2-3 cloves
• allspice black pepper 2 pcs.

per serving

Calories: 11 kcal

Proteins: 0.8 g

Fats: 0.1 g

Carbohydrates: 1.7 g

2 o'clock 40 min. Video recipe Print

Thoroughly wash a three-liter jar. We cut the garlic cloves into several parts and, together with other leaves and spices (except horseradish leaves), put them on the bottom of the jar. If you like spicy dishes, then you can add hot peppers in addition.

And now we take our green fruits and put them in a jar more tightly. And put horseradish leaves on top. It has the ability to keep salts from mold.

Put the right amount of salt in the water, stir. Pour into jars to the very top and close with a nylon lid or gauze. It is advisable to put the jars on a tray, because during fermentation, the liquid may leak out.

So they should stand for 3-4 days, the time depends on the temperature in the room. In a cooler room, cucumbers will pickle longer. You try. Do not wait for the cucumbers to be completely sour, otherwise they may lose their properties later. If they have already become lightly salted, you need to proceed to the next stage.

Drain the brine through a colander and boil, discard the seasonings. We lay a second set of leaves and spices, pour boiling brine and leave it under the lid for 5 minutes. Dip the lid in boiling water for 10 seconds.

Again, pour the brine into the pan (for this we use a special lid with holes) and boil.

We fill the jars to the top and now we twist the lids or roll them up.

Pickled cucumbers for the winter in jars are ready in a cold way. Very simple and affordable!

Banks need to cool down. Then they can be stored in the pantry, cellar or refrigerator at home.

The method of harvesting for the winter with mustard

Time for preparing: 40 minutes

Servings: 10




The energy value

• calorie content - 22.2 kcal;
• fats - 0.1 g;
• proteins - 1.3 g;
• carbohydrates - 4.1 g.

Ingredients

• cucumbers - 1 kg;
• garlic - 5 cloves;
• dill with umbrellas - 1 pc.;
• blackcurrant leaves - 2 pcs.;
• cherry leaves - 2 pcs.;
• oak leaves - 1 pc.;
• horseradish leaves - ½ pcs.;
• hot chili pepper - ½ pc.;
• water - 600 ml;
• edible salt - 30 g;
• mustard powder - 8 g.

Step-by-step description of the process

1. We begin the preparation of a winter snack by processing the main ingredient - cucumbers need to be carefully sorted out, putting aside unsuitable fruits, cut off all the flowers on their tips, transfer them to bulky kitchen utensils and pour them with ice water. Soak vegetables for about two to three hours, periodically changing the water.
2. Immediately after the cucumbers have been soaked, we start cooking the brine - it should have time to cool completely. To do this, in a small saucepan or in a saucepan, bring 600 ml of clean filtered water to a boil, pour 30 g of table salt there and, after boiling the solution for 2-3 minutes until the salt crystals are completely dissolved, remove the container from the stove. Pour 8 g of mustard powder into boiling water, stir well and leave to cool.
3. After 3 hours, we begin to lay out the components in a dry sterile glass container - to the very bottom we send half of the washed currant and cherry leaves, ½ of an oak leaf, a dill umbrella, ¼ of a horseradish leaf, peeled and coarsely chopped garlic cloves and a piece of chili chopped into thin rings. On top of the seasonings, vertically arrange the cucumbers, trying to do it as densely as possible, and cover them with the remnants of herbs.
4. Filled 1.5-liter containers are filled to the top with cooled brine, tightly closed with hot nylon lids and stored in a cool place. It will be possible to take the first sample in one and a half to two months.

Advice: for salting, it is best to select fresh, hard fruits of cucumbers with dense and elastic pulp.

Step by step cold cooking with vodka

Time for preparing: 25 minutes

Servings: 7




The energy value

• calorie content - 33.6 kcal;
• fats - 0 g;
• proteins - 1 g;
• carbohydrates - 4.3 g.

Ingredients

• cucumbers - 700 g;
• garlic - 3 cloves;
• dill with umbrellas - 2 pcs.;
• blackcurrant leaves - 3 pcs.;
• cherry leaves - 3 pcs.;
• oak leaves - 2 pcs.;
• horseradish leaves - ½ pcs.;
• black peppercorns - 7 pcs.;
• hot chili pepper - ½ pc.;
• water - 750 ml;
• rock salt - 45 g;
• vodka - 40 ml.

Step-by-step description of the process

1. If you are sure of the good quality of the water, you can dissolve the salt in a cold liquid, but if not, then it is better to boil it in advance and then simply cool the solution.
2. Following this, the cucumbers must be carefully rinsed under the pressure of cool water, dried on a sterile cotton towel and cut off their tails for better salting.
3. Then, at the very bottom of the dry, disinfected containers, we lay out all the spices and spices indicated in the recipe, tamp the cucumber fruits on top of them and pour the brine, leaving a little space on top.
4. Pour 40 ml of vodka into each one and a half liter jar and tightly close them with screw twist-off lids.

Advice: when pickling cucumbers in a cold way, special attention must be paid to the quality of water - it is best to use spring or filtered water.

Crispy pickles without vinegar

Time for preparing: 40 minutes

Servings: 15




The energy value

• calorie content - 20.7 kcal;
• fats - 0.1 g;
• proteins - 1 g;
• carbohydrates - 4 g.

Ingredients

• cucumbers - 1.5 kg;
• hot chili pepper - 20 g;
• horseradish (root) - 10 g;
• garlic - 15 g;
• marjoram - 3 leaves;
• dill - 15 g;
• basil (fresh) - 15 g;
• water - 1.5 l;
• rock salt - 90 g.

Step-by-step description of the process

1. First of all, we prepare the brine - for this, pour one and a half liters of clean drinking water into the allocated container, bring it to a boil, pour salt into it and boil for 1-2 minutes. Remove the finished solution from the heat, cool completely and pass through gauze folded several times.
2. While the brine cools down, without wasting time, we are engaged in the rest of the preparatory processes - cucumbers, all the greens (tarragon, marjoram, basil and dill), chili, peeled garlic and horseradish root are carefully rinsed under a tap with running water and dried on sterile cotton towels. Then we cut the garlic and horseradish into large slices, and hot pepper into rings.
3. Following this, we begin to lay the products in clean three-liter jars in layers, dividing the spices and seasonings into three approximately equal parts - they should be at the bottom of the containers, between the cucumbers and cover them from above.
4. Pour the filled glass containers to the top with the cooled brine, tighten the lids and send to infuse in a cold dark place.

Preparation under a nylon cover

Time for preparing: 30 minutes

Servings: 12




The energy value

• calorie content - 24.8 kcal;
• fats - 0.4 g;
• proteins - 1.3 g;
• carbohydrates - 4 g.

Ingredients

• cucumbers - 1.2 kg;
• garlic - 15 g;
• cherry - 2 branches;
• horseradish leaves - 2 pcs.;
• dill with umbrellas - 4 pcs.;
• tarragon (tarragon) - 2 sprigs;
• hot chili pepper - 20 g;
• allspice - 6 pcs.;
• black peppercorns - 10 pcs.;
• bay leaf - 2 pcs.;
• mustard seeds - 15 g;
• water - 2 l;
• rock salt - 120 g.

Step-by-step description of the process

1. Rinse the selected cucumbers thoroughly under a running stream, move them into a deep basin and soak, pouring cool water for about two hours.
2. In the meantime, we also thoroughly wash all the greens, peeled garlic cloves and a pod of hot pepper. Then chop the garlic into large arbitrary pieces, and chop the chili into rings.
3. On the bottom of dry sterile jars we spread cherry sprigs, horseradish and laurel leaves, chopped garlic cloves, two sprigs of dill with umbrellas, tarragon and peas of allspice and black pepper. Carefully put the cucumbers on the seasonings, put hot pepper rings between them, cover everything with the remaining dill umbrellas and put 15 g of mustard seeds in.
4. In convenient kitchen utensils, mix 2 liters of filtered drinking water and 120 g of rock salt, carefully mix the components and leave the solution to infuse for 5-10 minutes.
5. Pour the containers with vegetables to the very rim with ready-made salt brine, close tightly with nylon lids and transfer to the cold.

Important: cold pickled cucumbers are not suitable for storage at room temperature, it is better to put them in a cold cellar or basement.

Features of hot salting methods

A feature of hot salting methods is that the appetizer is poured with boiling brine and at the same time subjected to heat treatment. Preservatives in this case are salt, table vinegar and, in some cases, aspirin. The hot salting method guarantees the complete destruction of all bacteria, prevents the development of the fermentation process and has a rather long shelf life even at room temperature, but some of the useful properties of vegetables are also lost.

Classic hot pickling

Preparation time: 3 hours

Time for preparing: 2 days




Servings: 6

Step by step cooking

1. We take all products in the same proportions as for the previous recipe, we do not change the quantity and weight.
2. We lay out in the same way in jars. But bring the water with salt to a boil, and only then pour it into the cucumbers.
3. The peculiarity of this method is that the cucumbers are ready for seaming after 2 days.
4. And then we filter the brine, boil, pour it again, and so twice, as in the method of cold salting. We do not cool.
5. We roll up or twist (if the cans are threaded).

Crunch secret

The very first thing is to look for the freshest, densest cucumbers, preferably not greenhouse ones. A sure sign: freshly picked vegetables are covered with a whitish haze, and the torn petiole has not had time to dry.

We choose cucumbers of approximately the same size, young ones with pimples and a uniform color, we try so that they do not taste bitter.

At home, be sure to soak the vegetables for 3 hours in cold water. And then do the sunbathing.




Oak, horseradish, currant and grape leaves not only affect the taste of cucumbers, but also give them the very crunch that we all expect from them. The rest of the seasonings (garlic, pepper, dill, cumin, and so on) only affect the flavors of the finished cucumbers.

The wrong kind of salt can nullify all your efforts. Iodized or sea salt makes cucumbers soft, there is no need to talk about any crunch. Therefore, we use only large table salt.

The simplest ways to pickle cucumbers are described, the secrets of the crunch are revealed - and now you can start pickling cucumbers for the winter yourself. Men will appreciate the dish with ice-cold vodka, and women - with dietary meat!

There are also recipes in a bag, barrels, pots - choose your favorite!

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Crispy pickles - how popular and in demand they are in winter! After all, they are necessary for the preparation of salads, vinaigrettes, pickle, azu. Yes, and just serve fragrant cucumbers with potatoes - a pleasure! But the question is, how to make them for the winter and save them?

Salted cucumbers for the winter

Of course, today few people have the opportunity to pickle a large tub of cucumbers and put it in the cellar. Then in the winter it will only be left to get as much as you need. In a modern apartment, the storage method in banks is more suitable. Most recipes for canning cucumbers involve the use of vinegar, which not everyone likes.

Meanwhile, good barrel pickles can be made in jars without the addition of vinegar. There are several recipes, all of which will preserve the traditional taste of pickles all winter.

Most a popular and easy way to pickle cucumbers for the winter is cold. For cooking you will need:

• cucumbers
• spices and herbs

Banks should be washed well in hot water with soda. Then sterilize. The easiest way to do this is with a regular kettle. Pour half a container of water into it and put on fire. As soon as the water boils, reduce the fire to the smallest, and remove the lid.

Turn the jar upside down and place it in this position on an open kettle. Attention: the jar should not be cold, otherwise it may burst from a change in temperature. So leave the jar to ignite for 15-20 minutes. Then carefully remove it with a thick cloth and place upside down on a kitchen towel.

Next laying cucumbers. Cucumbers should be thoroughly washed beforehand and it is advisable to dry them a little, let the water drain. If the cucumbers are not quite fresh, but bought the day before cooking, then it is better to soak them in cold water for 12 hours.

You need to lay cucumbers as follows. At the bottom, put larger and pot-bellied fruits very tightly to each other so that there is almost no empty space between them. Further, towards the top, put smaller and smaller cucumbers. But just as tight, better in an upright position. Don't add any spices yet.

As soon as the jar is filled to the top, you need to pour cold brine into it. It is done like this: in a pot of boiling water, dissolve the salt at the rate of 1 liter of water - a glass of salt. Pour the cucumbers with this saturated, already cold brine, cover the jars with a cloth and leave warm for 3-4 days for souring. If the house is very warm, then the fermentation time may be shorter.

This is the best way to check readiness. At first, fermentation foam will form on the surface of the brine. Then it will gradually disappear. As soon as all the foam disappears, the salting process is completed.

Put the contents of the jars into a basin or other large container. Drain the concentrated brine and rinse the vegetables well. Then, in the newly washed and sterilized jars, put a sheet of horseradish, a few leaves of blackcurrant, cherries, and parsley on the bottom. Add 3-4 cloves of garlic and peppercorns. You can also use mustard seeds. A couple of umbrellas of dill also put in a jar.

Lay cucumbers in the same way. It is only necessary to take into account that the volume of the fruits themselves has become somewhat smaller, and each jar will fit more of them than fresh ones.

Now pour cold boiled water into each jar to the very top. Close with capron lids and refrigerate. Since the fermentation process has already been completed, the cucumbers will no longer sour. Now only excess salt will be given into the water. It will produce a brine of the desired concentration.

Cucumbers prepared in this way will turn out crispy, dense, and pickling will not differ from barrel pickling.

Pickled cucumbers with vodka

Prepare cucumbers in a cold way under a nylon cover it is possible in another way. The preparation of cucumbers and jars is the same. But only in jars should immediately put all herbs and spices. Then very tight cucumbers. The order has already been described.

Prepare the brine ahead of time.

1. Boil water in a saucepan.
2. Add salt to it - 50 grams per liter of water.
3. Pour vodka into the finished solution - 2 tablespoons per liter.

Cool the brine and pour the contents of the jars with it. Now they can be closed with nylon lids and put in the cold - cellar or refrigerator. After 5-6 days, the cucumbers are ready..

Salting by this method is good because vodka will act as a preservative in this case. With it, cucumbers will not ferment, but simply salted in brine and will be perfectly stored all winter without canning and seaming. They turn out crispy and strong, do not lose their taste until the end of winter.

This method is called the barrel method for a reason, because the beginning of salting will take place in the barrel.

Of course, it is not at all necessary to use a huge wooden barrel. Can be used for pickling enameled bucket, a very large pot or barrel made of food-grade plastic. This container necessarily non-oxidizing, rinse well with several waters, pour over boiling water with soda.

Then put all the herbs and spices on the bottom: dill, blackcurrant leaves, bay, cherry, garlic and, of course, horseradish - leaves or roots. All this needs to be put quite a lot, based on the volume of the "barrel".

Next, fill the entire container with cucumbers. Here, too, you need to stack the vegetables as tightly as possible. Do not forget that during the cooking process they will decrease in volume. You can not lay all the spices on the bottom, but shift the cucumbers with them as the container is filled.

When the barrel is filled to the top, you need to pour into it brine. It is made at the rate of two tablespoons of salt per liter of water. Boil the brine and cool. Pour the cucumbers so that they are completely covered with liquid.

On top, as in an ordinary barrel, put a plate or a wooden cutting board with a circumference slightly smaller than the size of the container with cucumbers. And you can install the load in the form of a three-liter can of water. And leave it in the room for fermentation.

Checking if the cucumbers are ready is even easier with this pickling method. After a couple of days, you can just try them. As soon as the fruits have reached the desired taste, and the formation of foam on the surface has stopped, you need to proceed to the next step.

Remove everything from the container - both cucumbers and leaves. Rinse everything well under running water to wash away the sediment formed from fermentation in the salt. Pour the brine into saucepans and boil. Then cool.

Lay the washed herbs on the bottom of sterilized jars, then put the cucumbers in the same place. Pour the contents with cooled brine to the very top. Now you can close the nylon lids and put in the refrigerator. These cucumbers will keep well in the cold throughout the winter. The main thing is to find a suitable size refrigerator.

In the summer, when the cucumber harvest is just beginning, it is customary to do salted cucumbers. But in the winter there is nowhere to take them. But you can keep this summer taste.

The harvesting method is not much different from pickling barrel cucumbers. Only the brine is done a little differently. For it, you need to pour into boiling water at the rate of 1 liter of water - two tablespoons of salt and one sugar. Cool the prepared solution.

Put cucumbers with spices in a container and pour the resulting brine. Set under oppression and leave for 2 days in the heat to sour. It is not necessary to keep it until it is completely salted, otherwise the effect of lightly salted cucumbers will not work.

Further, the process is already familiar. Remove cucumbers and herbs and wash. Place in prepared jars. Boil the brine and pour over the cucumbers. Now you can close the lids and send them to the refrigerator for storage.

In such cucumbers it is better to put more horseradish and mustard seeds. And you can also add vodka directly to the jars when the brine is poured. Pour two tablespoons of vodka into one three-liter jar. It will help preserve lightly salted cucumbers in their original form and prevent the risk of souring, since there is sugar in the brine.

As you can see, the principle of preparing pickles in a cold way for the winter is about the same. These cucumbers do not need to be pasteurized and canned. It is enough just to correctly withstand the recipe, follow all the rules and, closing with nylon lids, keep cold for a long time.

Of course, if you plan to prepare a fair amount of cucumbers, one refrigerator is unlikely to be enough. Well, if there is a cellar in the garage or in the country. And in apartment buildings, there are often basements where the temperature is quite suitable for long-term storage of jars of pickles.