Pickled cucumbers according to this recipe are canned without the addition of vinegar and other acids. They turn out to be crispy and very tasty, they are perfectly stored all winter, and not even one, in an apartment with room temperature!
Our pickled cucumbers in jars are just as good as real barrels, and there is no need to be afraid that they will oxyderate.
Salted cucumbers
Compound:
for two 3-liter jars of pickled cucumbers
- 4 kg of small cucumbers (or 3 kg of medium)
- 5 liters of brine: for 1 liter of water - 1.5 tbsp. heaping spoons of coarse non-iodized salt
- greens (not everything is possible):
- horseradish leaves 3-5 pcs
- black currant leaves 20-30 pcs
- cherry leaves 10-15 pcs
- leaves walnut or oak 5-10 pieces
- dill sprigs with seeds 4-5 pcs - 3-5 hot pepper pods
- horseradish root (optional)
Video recipe for pickling cucumbers for the winter:
Pickled cucumbers - recipe:
- We prepare products. All spices and cucumbers are well washed.
Advice: To get crispy pickles, use only pickles that are suitable for pickling - with dark pimples. And also put leaves or horseradish root, or walnut leaves, or oak leaves. I took leaves of horseradish, walnut, currant and cherry. Cut large leaves into several pieces with scissors. Dill is suitable only old, with seeds.
Salting products
- Before pickling the cucumbers, fill them with cold drinking water, so that it covers, and leave for a few hours or at most overnight. This is necessary so that the cucumbers after pickling are not empty and so that they do not take the pickle out of the jars, it also contributes to crispness. But if the cucumbers are only from the garden, you do not need to soak.
Soak the cucumbers
- After that, drain the water from the cucumbers and rinse them.
- Cut hot pepper and peeled horseradish root into pieces.
We cut pepper and horseradish
- At the bottom of a large saucepan or other container, place some of the leaves and a few pieces of pepper and horseradish, if used. Then a layer of cucumbers (no need to cut off the ends). Then spices again. Thus, we shift all the cucumbers, making the last layer of leaves.
We shift cucumbers with spices
- In the cold drinking water stir the salt.
Pickling brine
- Fill the cucumbers with the resulting brine to cover. It took me about 5 liters of brine.
Fill the cucumbers with brine
- We put a flat plate on top and put a 3-liter jar of water on it as a load so that the cucumbers do not float.
We leave for salting
- We leave for salting for 2-5 days, depending on the temperature in the house. If it's hot, then 2-3 days will be enough, and if it's cool - up to 5 days. A white film will appear on the brine surface - do not be alarmed, this is not mold, but lactic acid bacteria. The readiness of the cucumbers can be tested for taste (they will be delicious), they will also change color.
Pickling cucumbers for the winter
- Now we drain the pickle from the cucumbers into another container, we still need it.
Pickle with pickles
- Throw away the herbs and spices, and wash the cucumbers themselves in water.
We wash the cucumbers
- We put them in well-washed jars.
Pickled cucumbers in jars
- Bring the brine to a boil.
Boil the brine
- Pour the brine into the jars to the very top and cover them with lids (the lids can be washed well, but just in case I always boil them for a few minutes). We leave for 10 minutes.
Fill with boiling brine and let stand for 10 minutes
- Then we pour the brine back into the pan and bring it to a boil again (the principle of closing pickles for the winter is the same as for or). We cover the banks with lids for this time.
- Fill the cucumbers with boiling brine again, so that a little of the pouring overflows the edge (we put the jars on the plates).
- We roll it up with a typewriter.
We close pickles for the winter
- We turn the cans upside down and wrap them in a warm blanket until they cool completely.
We turn over and wrap the cans
- We put the cooled jars of pickled cucumbers in the pantry or cellar for storage until winter :). At first, the brine in them will be cloudy, but after a while it will clear up, and a sediment will form at the bottom.
Pickles without vinegar
The recipe for pickling cucumbers is not at all complicated and, I think, you will definitely succeed - and in winter you will enjoy tasty and healthy cucumbers, as well as add them to various dishes, such as or!
Almost every housewife in the summer and autumn is engaged in canning vegetables. And their traditional occupation is pickling cucumbers for the winter in liter cans with citric acid. Some choose fruits with pimples to complete such a task. And this is correct, because after being in the brine, the cucumber softens and becomes not crispy.
Salting cucumbers for the winter in liter jars with citric acid
Ingredients:
Fresh cucumbers;
Capsicum bitter;
Carrot;
Bell pepper;
Garlic,
Peppercorns and allspice,
Currant and cherry leaves,
Dill.
For brine for one liter jar, you need:
Water 0.5 liters,
3 teaspoons tablespoons of sugar,
1 teaspoon of salt and the same amount of citric acid.
Preparation:
Water can be well or cold boiled, but it is best to take spring water. You can even use mineral water, just not salty and not containing gas. After pickling, the cucumbers must be taken to the cellar or refrigerated. If you want to eat it right away, then after 4 days you can already eat it.
Cucumbers with aspirin
Unusual salting of cucumbers for the winter in liter jars with aspirin makes them crispy. To prepare in this way, the cucumbers must be collected, washed, cut off the tails and filled with well water for 6 hours.
For a liter jar you need to take:
1 tablet of acetylsalicylic acid,
0.5 teaspoon citric acid,
salt 1 tablespoon,
sugar - 1 tablespoon,
5 pieces of peppercorns,
1 Bay leaf,
garlic 2 cloves,
Dill,
leaves from cherries, currants, walnuts, horseradish,
optional tarragon.
Preparation:
Put all the prepared ingredients in a jar, cucumbers in upright position place on top of the seasonings and lay one dill umbrella on the very top. Pour boiling water over all this and roll up the lid.
Then, using oven mitts, turn the jar of cucumbers back and forth several times to melt the salt, sugar and the tablet. Turn the glass jar upside down on a towel and cover with a blanket. Leave in this position for 4 - 5 hours, then open and let cool completely.
Salting with vinegar
Very important period, when pickling of cucumbers for the winter comes in liter jars with vinegar. This work must be done so that nothing explodes and it turns out delicious. Salting cucumbers with vinegar is done in this way. You can also prepare for the winter.
Necessary:
Fresh cucumbers about 700 grams,
a couple of cloves of garlic
half a carrot,
dill, parsley.
Marinade is made per liter of water:
1 spoonful of salt
2 tablespoons of sugar
peppercorns - 3 pcs.,
carnations - 3 pcs.,
cherry leaves,
1 teaspoon vinegar essence.
Preparation:
Place the cucumbers in cold water for 5 hours. Then put them in jars along with garlic, carrots and herbs. Pour the entire contents of the jar with boiling water and let it stand for about 15 minutes. Drain the water and repeat the procedure again.
For the third time, place spices in the water, as well as cooked herbs and sugar with salt. Pour boiled marinade over everything, add vinegar essence and roll up with metal lids. After cooling, place in the cold.
15 best cucumber recipes for the winter - canning, pickling, salt
The harvesting season is in full swing. Many housewives will or are already canning cucumbers. What are the ways to do this?
It would seem that you can tell about pickling cucumbers? But almost every housewife has her own tricks in order to make the blanks tastier, healthier, easier to store, and longer and longer.
1. Canned cucumbers with red currants.
Ingredients: Cucumbers 600 grams; Garlic 2 cloves; One onion; Red currant 1.5 cups; Black pepper, three peas; Three carnations; Water 1 liter; Sugar - 1 tablespoon; Salt 2.5 tbsp ;
Wash the cucumbers. Put spices at the bottom of the jar. Put the cucumbers vertically in the jars. Peel the currants (0.5 cups) from the twigs, sort out and wash. Distribute the berries between the cucumbers. Fill the cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes. then we will roll up the banks and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currant berries (1 glass).
2. Cucumbers in a spicy tomato sauce.
Wash the cucumbers and soak for 1-2 hours in cold water. I have 4.5 kg of cucumbers.
Let's prepare: Garlic - 180g, Tomato paste- 150g (3 full tablespoons), Sunflower oil - 250ml, Sugar - 150g, Salt - 31 tbsp. In the process, the sauce can be added to taste. Vinegar 6% - 150ml, Hot paprika - 1 tsp., Black pepper. pier - 1 tbsp.
Cut off the tips of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only along. Press the garlic through a press. Add all the ingredients except the vinegar. We put on a moderate heat. After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet either. Simmer the cucumbers for another 15 minutes and add the vinegar. Total time stewing - 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. Divide the cucumbers into prepared sterilized 0.5-liter jars. Fill with sauce and sterilize for 25-30 minutes. Close the jars and turn them over until they cool completely.
3. Cucumbers with apples (pickled and lightly salted).
Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4 cloves, dill (umbrellas)
cherry leaf, currant (handful), sweet pepper 12 pcs., cloves 12 pcs., bay leaf 4 pcs., sugar 5 tsp., salt 4 tsp., vinegar essence 2 tsp. (almost), cucumbers - 1.5 - 2 kg (depending on size)
Pickled cucumbers with apples: Cut the garlic into slices, wash the herbs. Put washed cucumbers in clean jars, alternating them with spices and apple slices (do not peel the peel). Fill the jar with boiling water, let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Pour the cucumbers with syrup to the top, wait 10 minutes, again pour the brine into the pan. Boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, pour boiling syrup and roll up with boiled lids. We turn the cans over and wrap them until they cool. Cucumbers are stored at room temperature or in a cool place.
Lightly salted cucumbers(hot way): Put cucumbers with spices and apple slices in a deep container. V hot water(for 1 l) we dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until it cools completely, then put it in the refrigerator. The next day, the cucumbers are ready to eat. 
4. Pickles for the winter.
Products: For a 1 liter jar: Cucumbers - how much will it take, Dill Umbrella - 1 pc., Horseradish Leaf - 1 pc
Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bulgarian pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetylka (crush) - 1.5 tablets
Pour cucumbers cold water and leave for 4-6 hours. Prepare jars, pour boiling water over the lids, peel the garlic, rinse the herbs, chop the pepper. At the bottom of the jar, put a horseradish leaf, a sprig of dill, currant leaves. Fill the jar with cucumbers tightly. Pour in the garlic cloves and add the pepper. Pour boiling water over, cover with lids and let cool just enough to hold it in your hands. Drain the water into a saucepan. Add 100 ml boiled water... Bring to a boil. Pour salt and crushed acetyl into jars. Pour boiling cucumber water over the cucumbers, one at a time. To the top. Tighten the jar immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished cans upside down and put in the previously prepared "heat". Leave the pickled cucumbers for a day.
5. Pickled cucumbers with gooseberries.
The recipe has been checked many times. There are never any misfires. For several years I have been closing cucumbers exactly according to this recipe - cans do not explode, do not grow cloudy.
Products: For four liter and three 700 gram jars: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Currant leaf - 5 pcs, Large horseradish leaf - 1 pc. , Dill - 1 branch-stem with an umbrella, Black pepper - 10 peas, Cloves - 10 flowers, Small horseradish root - 1 pc., Spring water - 3.5 liters, For marinade (per 1 liter of water) :, Salt - 2 Art. l.
Sugar - 3 tbsp. l., Vinegar 9% - 80 g
Wash the cucumbers thoroughly. Pour the cucumbers with cold water for 3-4 hours. Wash the greens, dry them with napkins. Chop finely. Peel the garlic and horseradish root and chop finely too. Put everything in a bowl and mix well. Cut off the "butts" of the cucumbers. Sterilize banks. Put a tablespoon of a mixture of herbs and garlic with horseradish in each jar. Arrange the cucumbers tightly, pour a handful of washed gooseberries on top. Boil water, add cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, vinegar to the water drained from the cucumbers. Cook the marinade over low heat for 10-13 minutes. Pour the marinade over the jars to the top, so that it even flows out a little. Boil the lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers, hold them under a blanket for another two days.
6. Pickles for the winter.
Products: For a 3-liter jar: Cucumbers - 2 kg, Dill (umbrellas) - 3-4 pcs., Bay leaves - 2-3 pcs.
Garlic - 2-3 cloves, Horseradish root - 1 pc., Horseradish leaves - 2 pcs., Cherry leaves - 1-2 pcs.
Or oak leaves (optional) - 1-2 pcs., Celery, parsley and tarragon greens - 3 branches each
paprika and bulgarian (optional) - 1 pc., black peppercorns - 5 pcs.
For brine, for 1 liter of water: Salt - 80 gr.
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After that, rinse the cucumbers clean water, wash the herbs and put everything in the prepared jar. Put spices, cucumbers, spices and cucumbers on the bottom of the jar, lay the dill on top. Prepare the brine (dissolve the salt in cold water), pour the brine over the cucumbers to the very edge of the jar. Cover with gauze and leave at room temperature for 2-3 days. After that, when a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers in the jar again. Cover immediately with the prepared lid and roll up. Turn the jar upside down on the lid, wrap it up thoroughly (cover with a warm blanket) and leave to cool. 
7. Pickled cucumbers, sterilized without vinegar.
The recipe for pickles without vinegar allows you to make fragrant and crunchy cucumbers for the winter.
Products: Cucumbers - 1 kg, horseradish root - 50 g, garlic - 1-3 cloves, bay leaves - 1-2 pcs.
oak leaves - 1 pc., cherry leaves - 1 pc., black currant leaves - 1 pc., mustard (grains) - 1-3 pcs., dill - 30-40 gr, dill (seeds) - 2-3 pcs. , For brine:, Water - 1 l, Salt - 2 tbsp.
Cucumbers are placed in jars, poured with brine, covered with lids and kept for 3-4 days at room temperature (for lactic acid fermentation). Then the brine is drained from the jars and boiled. The cucumbers are thoroughly washed in cold water. Put them back in jars, adding spices and spices for aroma, density and fragility of cucumbers. Pour cucumber jars with boiling brine and sterilize at a temperature of 80-90 ° C: liter jars - 20 minutes, three-liter jars - 40 minutes.
8. Pickling cucumbers in jars - the simplest and delicious recipe.
Products: Water - 1 liter, Salt - 50 g, Cucumbers - how much it will take, Spices to taste.
A small amount of cucumbers can be salted without pasteurizing in glass jars. Fresh cucumbers, preferably of the same size, are thoroughly washed, placed in jars, layered with spices and poured with boiling (but you can also cold - this cold way pickling cucumbers) with a 5% solution of salt (i.e. 50 g of salt per 1 liter of water). The cans are closed with tin lids boiled in water, but they are not rolled up, but set at room temperature for several days (up to 7-10 days) for fermentation, then topped up with brine and sealed with a seamer. This recipe for pickling cucumbers in a jar is good because cucumbers are obtained High Quality and keep well even at room temperature.
9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Products: For a three-liter jar: Cucumbers - how much will it take, tomatoes - how much will it take, citric acid - 0.5 tsp, salt - 70 g, Sugar - 1.5 tbsp, bay leaf - to taste, pepper peas - to taste
onions - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., cherry, currant, oak leaves - 3-4 pcs., amaranth (shiritsa) - 1 sprig
At the bottom of a dry steamed jar, put dill, horseradish, 3-4 leaflets of cherries, currants, oak, a sprig of squid (so that the cucumbers crunch up). Put cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water over with boiling water (1.5-2 liters) - be careful not to crack the jar. Roll up immediately, turn upside down and wrap until it cools completely.
10.Secret recipe for awesome cucumbers "Lick your fingers"
Products: Cucumbers - 4 kg, Parsley - 1 bunch, Sunflower oil - 1 cup (200 grams), Table vinegar 9% - 1 cup, Salt - 80 grams, Sugar - 1 cup, Black ground pepper - 1 dessert spoon, Garlic - 1 head.
4 kg of small cucumbers. Mine. Ponytails and noses can be trimmed slightly. Cut the larger cucumbers lengthwise into 4 parts. The smaller ones are cut in half lengthwise. We put the prepared cucumbers in a saucepan. Finely chop a good bunch of parsley and send it to the cucumbers. Add a glass to the pan sunflower oil, a glass of 9% table vinegar and 80 g of salt (do not add a 100-gram glass to the top on your finger). Pour a glass of sugar, a dessert spoon of ground black pepper into the resulting cucumber marinade. Cut the head of garlic into slices and into a saucepan. We are waiting for 4-6 hours. During this time, the cucumbers will let the juice go - in this mixture, pickling will take place. We take sterilized 0.5 l jars and fill them with pieces of cucumbers: put the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes. We take out, roll up tightly. Put the cans upside down, wrap them in towels until they cool completely. 
11. Pickled cucumber salad
Great recipe cucumbers for the winter.
For a 0.5-liter jar: Cucumbers, Onions - 2-3 pcs., Carrots - 1 pc., Garlic - 1 clove, Dill seeds (dry) - 1 tsp. Spoon, Bay leaf - 1-2 pcs., Allspice - 2 peas, For the marinade (for 8 cans of 0.5 liters): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Table vinegar - 1 glass
0.5 liter cans with lids must be sterilized first. Wash the cucumbers. Clearing onion, for each jar, 2-3 medium onions are consumed, 1 carrot. Cut the cucumbers across with centimeter washers. We also cut the onion into thin rings, and grate the carrots on a coarse grater. In each prepared jar, put one good garlic clove in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so, to the top of the can, alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve in it 75 g of salt (about 3/4 of a 100-gram glass), 150 g of sugar and add a glass of vinegar to the end. Pour the jars with boiling marinade, cover with lids and sterilize for 35 minutes at a low boil. We take it out, roll it up tightly, you can turn it over, but if you want to keep a beautiful appearance so that the layers do not mix, it is better not to turn it over. Cover the pickled salad - let it cool until the next day.
12. Lightly salted cucumbers with vodka.
Ingredients: cucumbers, horseradish leaves, cherry leaves, currant leaves, bay leaves, dill umbrellas, black peppercorns, 50 ml of vodka, 2 tbsp. salt.
Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and place them in a saucepan, add the peppercorns and top with the cucumbers. Prepare brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.
13. Lightly salted cucumbers "Spicy"
Ingredients: 1 kg of small cucumbers, 4-5 cloves of garlic, ½ hot pepper pod, a large bunch of dill, 6 tbsp. coarse salt
Take young and firm cucumbers, rinse. Cut off the ends from both sides. Wash the pepper and slice it lengthwise, clean out the seeds and slice it across thin stripes... Place 2/3 of the total amount of dill and thinly sliced garlic on the bottom of the jar. Then place the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Put the salt on top of the dill, cover and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and refill the cucumbers with the resulting saline... Cover the jar with a saucer and place a small weight on it, such as a small jar of water. Leave the cucumbers at room temperature for 2 days.
14. Summer salad for the winter.
In a sterile jar (I have 1 liter), put 3-4 branches of dill and parsley (green) on the bottom, cut 1 clove of garlic, if you wish, you can put a ring of hot pepper, 1 medium-sized onion, cut into rings, 1 sweet pepper, cut into strips ( I always take either yellow or orange pepper for a variety of colors), then cut the cucumbers, but not thinly, and the tomatoes (it is advisable to take the tomatoes strong, fleshy, well-brown so that they do not turn sour and turn into porridge). Tamp the vegetables a little when laying. Then put 4-5 pieces on top. allspice, 2 cloves, 2-3 bay leaves. Cooking the brine: for 2 liters of water 0.5 cups (250 g) of sugar, 3 tablespoons of salt without top, when it boils, pour 150 g of vinegar 9% and immediately pour the brine into the jars (this brine is enough for 4-5 liter jars) ... Then sterilize the cans for 7-8 minutes from the moment of boiling and immediately roll up.
In winter, when serving, pour the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour vegetable oil taste. 
15. Assorted marinated grandmother Sonya.
At 3 liters. jar: Marinade: 2 tablespoons salt, 6 tablespoons sugar, 100 g vinegar 9%
At the bottom of the jar we put a leaf of grapes, 1 sheet of cr. currants, 1 sheet black. currants, a bunch of dill with an inflorescence, 2 laurels. leaf, horseradish root (the size of forefinger), 1 pod of hot pepper, 10 black peas. pepper, 2 cloves of garlic. We put vegetables in a jar (anything - cucumbers, tomatoes, onions, sweet peppers, cauliflower, white cabbage).
Pour 1150 ml of boiling water (1 liter 150 ml) into each jar. Let them stand for half an hour. Then pour all the water from the cans into a large saucepan (or two), add salt, sugar, vinegar, boil for 2-3 minutes. Now pour the marinade back into the jars, close the lids, turn it upside down and wrap it in a warm blanket. 
Many housewives love to do various blanks for the winter. Now the season of pickling cucumbers is in full swing. They can be covered separately from other vegetables, or you can make a platter. By itself, a very simple recipe for pickles for the winter in jars.
Crispy fruits will not leave anyone indifferent. But before you can prepare an extraordinary snack, you need to learn some helpful tips.
How to choose the right pots for pickling?
It is very important to choose the right vegetables for such a preparation, so as not to spoil the dish by accidentally getting a spoiled hearth. Of course, it would be desirable to close the cucumbers of our own cultivation, but not everyone has such an opportunity. Those purchased on the market are also suitable for preparing blanks at home, only they need to be chosen correctly.
- Fruits should be selected small. It is desirable that they are all equal and of the same size. This will allow them to be salted evenly. Moreover, small vegetables are easier to push into the container. And small cucumbers are sweeter than large varieties. They are chosen by many housewives for salting. After all, small fruits do not have nutria voids, which means they will crunch.
- Smooth varieties are not recommended. Cucumbers with pimples are perfect for pickling. Experienced housewives know that smooth-skinned varieties are meant for salads.
- Be sure to touch the cucumbers before buying. They should be dense and light green in color. It is better not to take fruits of a dark shade. Also, in no case should they be yellow.
- Ask the seller to try the product. Cucumbers should not be bitter, otherwise the whole preparation will deteriorate. The darker the cucumber, the bitter it is.
- Mostly thick-baked fruits are crunchy.
What water is better to fill in cans
In order not to spoil taste qualities pickled cucumbers, it is better to use purified water. The taste is very different depending on the water used. The most the best option clean spring water will serve. Someone was lucky and he lives right next to the source, but what about those who do not have such an opportunity ?! In such a situation, you can use an alternative option - the use of purified water. It can be filtered or boiled. It takes about 3 hours to soak the cucumbers. If you have a lot of free time, it is better to leave them for half a day. This will give the fruit strength.
What you need to add to jars
Each housewife makes preparations in her own way traditional recipe... Peppers, mustard seeds, cloves can be sent to the container along with the cucumbers. But in general, the list of ingredients remains the same for everyone. These include currant leaves, horseradish, as well as dill flowers and peppercorns. Garlic, horseradish and mustard are added. This is considered a standard set. The rest of the herbs can be added at your discretion. All leaves are cut into thick strips.
Preparing the container for salting
Before stacking cucumbers, all jars must be soaked in soda solution... They will need to be thoroughly washed with detergent and warm water... Then leave to drain. Jars can be sent to the oven or boiled for about 15 minutes. The lids should also be thrown into boiling water for 10 minutes.
Knowing all these tips, you can start cooking pickled cucumbers for the winter. Recipes for pickles for the winter in jars, crispy with a photo will be described below.
Method number 1
Each housewife is confident that her recipe is the best. But nothing terrible will happen if you try in spite of everything new recipe cooking pickles for the winter. Vinegar usually adds a special sourness to a dish, but you can make a snack without adding this ingredient.
- 5 kilograms of cucumbers;
- Red pepper;
- horseradish root;
- garlic;
- spices to taste;
- Dill;
- for 5 liters of brine, 300 grams of table salt is used.
Preparation:
First, the spices are placed on the bottom of the container. Then cucumbers are stacked large sizes... It is advisable to lay them upright. Then put the spices back in. Then we lay down the cucumbers as small as possible. Put the spices on top again. Now you need to boil water, and add table salt there. When the marinade has cooled, it is advised to strain it.
Now the prepared brine must be poured into cylinders so that all the fruits are covered with liquid. On top, cover the cucumbers with a lid of a smaller diameter and put a load on top. The recipe for pickles for the winter in jars, crispy, without vinegar turned out to be very simple.
Method number 2
Many people do not like to make blanks in large containers, so that later there is nothing left. It is easier to cook lightly salted cucumbers in liter jars so that you can get and eat the fruits right away. Salting cucumbers is a pleasure, the main thing is to know the amount of required ingredients.
Products required for salting:
- small cucumbers;
- a small spoonful of vinegar;
- parsley;
- head of garlic;
- carrot;
- 2 large spoons of sugar;
- 4-5 peppers;
- cherry leaves.
Preparation:
You will need to soak the vegetables before cooking. To do this, pour cold water over the cucumbers and let stand for 2-3 hours. Cucumbers must be placed in pre-cleaned cylinders. On top it is advised to put chopped onions or, in our case, garlic. Carrots will need to be cut into thin strips. Parsley and dill are also sent there.
Next, you need to boil water, and pour cucumbers in jars with liquid. Cover the cans with a lid and leave to infuse for 10 minutes. After that, the water must be drained back from the pan and boiled again. Now you need to repeat the pouring procedure. There should be 3 sessions in total. On the last time you will need to add table salt and granulated sugar to the water. Add peppercorns, cherry leaves, cloves and your favorite seasonings immediately.
The water with the added ingredients should be boiled. The finished marinade will need to be poured over the cucumber bottles and each add a small spoonful of vinegar. Then the banks can be rolled up. They need to be turned upside down and wrapped in a blanket. After complete cooling, the jars should be transferred to storage. Try the recipe for pickles for the winter in cans, crispy, 1 liter, you will not regret it.
Method number 3
You can pickle cucumbers in an unusual way by adding rowan. The blanks are very beautiful and very appetizing. This recipe for pickles for the winter in jars, crispy with vinegar is still practically unknown to anyone. Those who have already tried the workpiece on themselves were satisfied.
Products required for salting:
- cucumbers (take the amount at your discretion, based on the volume of the container);
- rowan clusters;
- 1 liter of water;
- 80 ml of apple cider vinegar;
- a large spoonful of table salt;
- 3 large spoons of sugar.
Preparation:
Before cooking, the fruits should be washed and covered with cold water for 6 hours. During this time, the water can be changed several times. Then we cut off the bottom of all fruits on both sides. The rowan will need to be rinsed and rinsed with boiling water. Put cucumbers in clean cylinders. We put them in a standing position with the first layer, then how it goes. Place the rowan bunches beautifully between the fruits.
Now let's start cooking the marinade. To do this, dissolve table salt, granulated sugar, vinegar essence in water. The composition must be boiled until the bulk components are completely dissolved. Boiling water should be poured over vegetables and berries in jars. Cover each bottle with lids on top and let it brew for about 10 minutes.
Method number 4
Pickled cucumbers are great as a snack. Usually the fruit is used to mask an unpleasant aftertaste from an alcoholic drink, mainly vodka. Cucumbers can be served with fish, meat or vegetables. Having made preparations in the summer, all winter you can enjoy the unusual taste and crunch of cucumbers. It was invented to add vodka to cucumbers when salted for their long preservation. This alcoholic beverage prevents the appearance of mold on fruits. Vodka helps the cucumbers maintain their original density.
Products required for salting:
- 2 kilograms of cucumbers;
- 1.5 liters of water;
- 110 ml of vodka;
- 2 large spoons of table salt;
- 3 large spoons of granulated sugar;
- 3 lavrushkas;
- horseradish root;
- dill inflorescences;
- peppercorns;
- 3 black currant leaves;
- oak leaf;
- hot peppers.
Preparation:
Dissolve table salt and granulated sugar in cold water. In pre-prepared clean cylinders, you need to put spices to your taste and fruits on the bottom. With the finished composition, with dissolved bulk ingredients, pour cucumbers in jars. Then you need to add vodka and close the lids. Place the workpiece in the room, covering it from penetration sunlight... She should stand in this form for 4 days. After the time has elapsed, foam appears.
What could be tastier than crispy pickles, which are served in winter for everyday or festive table... Consider simple, proven and quick recipes pickling cucumbers for the winter in jars. It is most convenient to salt cucumbers in three-liter jars, but it all depends on the wishes of the hostess. In principle, one liter cans are also suitable, but there will be more trouble with them.
In order for the cucumbers to crunch, but at the same time taste like from a barrel, they need to be salted exclusively in glass jars. If you follow all the tips presented below for the recipes, then the appetizer will definitely work out even for those who are preserving for the first time. Despite the fact that there is no vinegar in the recipe and there is no sterilization process, the fruits are firm and incredibly fragrant. They will taste better than pickled options.
- Small but firm and fresh cucumbers. It is extremely important to choose the right fruits, not to use salad options, because they will quickly turn into porridge. Fruits for conservation, in order for the cucumbers to remain firm and crispy, must be firm and with pimples, in no case overripe.
- You can use regular salt, it is best to choose a coarse grind product and without any additives such as iodine.
- Filtered or bottled water is suitable, it must be of high quality.
- Dill umbrellas that should contain seeds. Horseradish leaves, as well as cherry and currant leaves, even walnut or young grapes.
- Garlic must be added to the cucumbers, the more it is in the brine, the richer the taste of the cucumbers will be.
Classic recipe (for a container of 3 liters):
- Two kilograms of cucumbers.
- Two and a half liters of water.
- A glass of salt.
- The leaves are young at their own discretion which ones.
- Garlic cloves.
- Dill umbrellas, choose such that they necessarily contain seeds.
Important! The next rule must be remembered by every housewife so that the cucumbers are moderately salty. For every liter of water, exactly 80 grams of salt is taken (two tablespoons with a slide). That is, 200 grams of salt is required for two and a half liters.
Soak the cucumbers in cold water for several hours; this procedure can be skipped if the fruits are only collected from the garden. In an ordinary bowl, put the selected leaves of greenery on the bottom, a layer of cucumbers on top, then greens again. It is enough to make several layers. The brine is cooked separately: for a liter of water, two tablespoons of salt with a slide. Pour the brine into the cucumbers with herbs, put under a press and leave for three days. The brine will begin to cover with a white film and this is normal - an indicator that acidic bacteria are working, which makes the fruit salty, but at the same time leaves it hard and crunchy.
Rinse the cucumbers under cold water, strain the brine through cheesecloth and put a separate saucepan with three liters of water on the stove, bring to a boil. Arrange the cucumbers in clean, prepared jars (lay the first layer vertically, and the second horizontally). Pour boiling water over and cover for a quarter of an hour. Put a saucepan with brine on the stove, bring to a boil and simmer for five minutes, removing the foam. After a quarter of an hour, drain the water from the cans, pour in boiling brine, repeat again and you can roll up the third one.
Important! The brine will initially cloudy even after the cans have been sealed and turned over to cool. This is normal, after a while the brine will become transparent, the cucumbers should cool in a cold place.
Hungarian
For pouring per liter of water in this recipe, only a tablespoon of salt is taken. These pickled cucumbers for the winter, crispy in jars, are rolled into a one-liter dish. Put in each jar a bay leaf, a few leaves of cherries and currants, young grapes, as well as a hot pepper pod, horseradish root, a few black peppercorns, two cloves of garlic and dill umbrellas.
Put greens at the bottom, then spices, place cucumbers tightly to each other. Pour with brine, which should be about 80 degrees, put a crust of black bread on top. At room. pace. the fermentation process will take place, you can taste the cucumbers gradually and, if you like the taste, then stop fermentation and start rolling.
Drain the brine and all the spices, herbs that have already worked out. Rinse the jars themselves hot water and dry. At the bottom, put a large spoonful of ordinary flour, new green tea and spices, cucumbers. Pour with brine and pour in st. l. vodka, vinegar no more than 9% of the fortress. Roll up with sterile caps and, after cooling upside down, send for winter storage in a cool place.
Under the nylon cap
If you have the opportunity to store a jar of pickled cucumbers in the basement or cellar, then you can safely roll them up under a nylon lid. You need to fill a three-liter jar with cucumbers, shifting them with spices and herbs. Pour with brine and cover with a nylon lid. Put a bowl at the bottom where the liquid will be poured. Store only in the cellar.
Different ways cooking crispy cucumbers for the winter in jars is required, except the right choice the fruit itself, salt, spices and various herbs. Feel free to choose any recipe from this material to pamper yourself with excellent cucumbers in winter.
