Home Vegetable garden on the windowsill Pickled cucumbers (pickling for the winter). Recipe for delicious salted crunchy cucumbers

Vegetable garden on the windowsill

Pickled cucumbers (pickling for the winter). Recipe for delicious salted crunchy cucumbers

Delicious and crispy cucumbers are not always obtained, but this disadvantage is possible. So, for pickling, you need to choose small vegetables with a thin skin and a corrugated surface. As a result, they will be well salted, and there will be no voids in them. Also, before the ambassador, cucumbers of the same size should be selected, so the process will take place in all fruits.

Very cucumbers are obtained, they are salted in. For salting, you need the following ingredients:

25 liters of water;
- 600 g of salt;
- 10 g tarragon;
- 100 g of dill;
- 5 heads of garlic;
- 25 cherry leaves;
- 20 oak leaves;
- 20 black currant leaves;
- 1/2 pod of red pepper;
- 1/2 horseradish root.

Make the pickle first. You need salt in warm water. Then sort out the cucumbers and rinse them with cold water. After that, line the bottom of the wooden barrel with washed leaves of oak, cherry, black currant, also lay dill, horseradish, tarragon, garlic. Now cucumbers are stacked in dense rows in an upright position. Place sprinkles of seasoning and leaves between them. Close the barrel tightly by hammering in the top bottom. Now, through the hole that you need to make in the bottom in advance, pour in the brine and seal it with a wooden stopper. It is important not to let the cucumbers float up after pouring it, so you should tightly cover the barrel lid with a wooden circle and put a load on it. Through you can take a sample from pickles. If the cucumbers are not salted enough, then you should wait a few more days.

Pickled cucumbers in a jar

Not everyone has the opportunity to pickle cucumbers in a barrel, so it's in a jar. This requires products:

3 kg of cucumbers;
- 1.5 liters of water;
- 2 bay leaves;
- 2 seed umbrellas of dill;
- 3 black currant leaves;
- 3 cloves of garlic;
- 6 peas of allspice,
- 3 cherry leaves,
- 1 sheet of horseradish;
- 90 g of salt.

The brine is made first. Take a saucepan, pour water into it, dissolve salt in it and toss in 2 bay leaves. Put the dishes with brine on the fire and boil. Then put a dill umbrella, black currant leaves, horseradish, cherries, garlic and peppercorns on the bottom of a three-liter jar. After that, a layer of cucumbers is laid out, which are set vertically. Now fill them with boiling brine and roll up the jar with a metal lid. Store pickles only in a cool place. It can be not only a cellar, but also a refrigerator, otherwise they will quickly deteriorate and labor will be wasted.

It is good to have several jars of pickled cucumbers in stock, because without them you cannot cook pickle, hodgepodge. Correctly pickled cucumbers for the winter retain their beneficial properties to the maximum, they turn out to be tasty and crispy.

You will need

Old recipe: 100 cucumbers, 1 lb. salt, 5 L water, garlic, a bunch of dill, currant leaves.
Cucumbers in enameled dishes: cucumbers 10 kg, dill (umbrellas) 400 g, horseradish root 60 g, garlic 40 g, cherry or currant leaf 100 g, hot pepper 15 g, water 5 l, salt 300 g, mustard powder 20 g ...
Cucumbers in jars: gherkins 10 kg, acetic acid 150 g, bay leaf 30 g, hot peppers 15 g, water 5 l, salting salt 100 g, for scalding 300 g.
Cucumbers in cucumbers: 10 kg of medium-sized fruits, 10 kg of overripe fruits, salt 700 g, garlic and paprika 20 g each, dill umbrellas 300 g.

Instructions

Select cucumbers for pickling healthy, ugly, green, 5-15 cm in size.Sort into three sizes: 5-9 cm, 9-12 cm, 12-15 cm. Ideal dishes for pickling cucumbers for the winter are oak barrels, green leaves they have excellent taste and are stored for a long time.

A simple pickled cucumber, spied in an old cookbook: wash medium-sized fruits well, put them in a barrel tightly in layers, sprinkling each layer with currant leaves and dill. You can add cloves of garlic, it not only multiplies the taste, but also helps to keep the greens strong. Press down on the cucumbers with a weight. Dissolve the salt in boiled cold water, pour the product with this brine and seal tightly. Store at 0 + 5 degrees.

You can also salt the cucumbers in an enamel bowl, this is a more familiar container these days. Soak the cucumbers in cold water for 7-8 hours before the ambassador. This is done so that they swell, become elastic and, when salted, do not become empty, do not wrinkle. Put spicy herbs on the bottom of the bowl, put a layer of cucumbers and again spices, and so on to the top. The top layer is herbs, take them only fresh.

Fill the cucumbers into a saucepan as tightly as possible, fill with brine, put a circle and press down with a load. Let it stand in the room for two or three days, and then put it in the cellar or in some other cold place. Watch the brine and if mold appears on the surface, remove it and rinse the wheel and weight in boiling water. Prepare the brine as follows: dissolve salt in a small amount of cold water, then add water to the norm. Let it sit for 8-10 hours.

Cucumbers salted in glass jars for the winter are no less tasty. You can salt in one of the ways described above, after a week, put in jars and pour boiled brine and close with iron lids. Or you can cook lightly salted cucumbers. Small fruits are suitable for such a salting. Scald the prepared gherkins with water and salt, 300 g of salt in a bucket of water, then pour over ice water and dry. Gently place in rows in jars, add lavrushka and hot pepper. Fill with brine and roll up with iron lids. With this method of salting, use an additional preservative - vinegar, and then the cucumbers will be well stored.

Cucumbers, pickled in cucumbers, have an interesting taste. If there are overgrown cucumbers, you can use them for pickling. Put the prepared greens in a saucepan or jars, sprinkling each layer with finely chopped or grated overripe cucumbers mixed with salt, hot pepper, dill and chopped garlic. Press down on the cucumbers.

note

Russian pound is equal to 0.409 kg; 100 cucumbers are approximately equal to 10 kg.

Helpful advice

Ordinary pickled cucumbers will get extraordinary strength, retain their bright green color and crispness, if you add 1/3 of a decoction of oak leaves to the brine. But at the same time, the cucumbers will acquire sourness.

Sources:

Book "Homemade pickles, preserves and marinades"

Cucumbers are revered both fresh and pickled or salted. Salads, soups, snacks - you can't do without cucumber anywhere. It is worth noting that the cucumbers harvested for the winter have a special role, because it is twice as pleasant and tasty if they are collected from their own garden and rolled up in jars according to your favorite recipe.

Pickled cucumbers are an irreplaceable component of such favorite dishes as hodgepodge, pickle and others. Therefore, any housewife should prepare several jars of such pickles.

Cucumbers can be harvested large and small, but small hard fruits are the most delicious in salting. Salting cucumbers for the winter, as well, is the simplest and most troublesome task.

Mineral water with gas allows the fruit to get a lot of oxygen, which has a beneficial effect on the salting process. The fruits are completely salted, but crispy and tender. The taste of such blanks will not turn out to be pronounced and will appeal to all lovers of pickles. For such a workpiece, you will not need to stand at the stove for hours and cook. Such pickling of cucumbers without vinegar for the winter, as well, is suitable for any occasion.

Required Ingredients:

Cucumbers - 0.5 kilograms;
Mineral sparkling water - 330 milliliters;
Garlic - 5 small cloves;
Salt - a tablespoon without a slide;
Dill - 1 bunch;
Black or red currant leaves - 5-7 pieces.

How to salt cucumbers quickly:

Rinse the gherkins, trim the tails on both sides;
We clean the garlic and put it in pre-prepared jars, they need to be sterilized in a convenient way;
Rinse the greens well and place them on the bottom of the jar for garlic preparation;
Now you can put cucumbers in jars, pour salt on top;
The jar must be filled with carbonated water, covered with gauze and left to infuse for 8-9 hours, it is best to make a preparation in the evening and leave to infuse overnight, and continue cooking in the morning;
After that, you can close the jars with tight plastic lids and store them in a cool place or refrigerator.

How to salt cucumbers with a simple ambassador

The ingredients for this recipe are designed to pickle one three-liter jar of cucumbers. If you need to prepare several cans, then the ingredients should be increased accordingly. This recipe is classic and proven by more than one housewife, cucumbers are tasty and moderately salty, like.

Required Ingredients:

Small cucumbers - 1.5-2 kg.;
Leaves of any currant - 5 pieces;
Cherry leaves - 5 pieces;
Horseradish leaves - 2 large leaves;
Fresh garlic - 3-5 cloves;
Fresh dill - 1 bunch;
Water - 1 liter;
Rock salt - about 2 tbsp. heaped spoons;
Sugar - 1-2 tbsp. spoons.

How to salt cucumbers - recipe:

Wash the cucumbers, cut the tails and soak in boiled cold water for about 3-4 hours;
Containers for blanks must be sterilized so that vegetables do not deteriorate during storage, this is easiest to do with steam or an oven;
The lids are also sterilized by immersing them in boiling water and holding them there for about 10 minutes;
Sort out greens, rinse;
All greens need to be laid on the bottom of the jar, but horseradish leaves must be left;
Put cucumbers in a container and pour brine on top, for it you need to mix cold water, salt and sugar;
Horseradish leaves should be placed on top of the cucumbers and rolled up with sterilized lids;
The fruits will gain flavor and salt in about 1 month.

How to salt cucumbers for the winter

Various seasonings and herbs can be added to these cucumbers, it depends on your taste. But the most suitable ingredients are peppercorns, laurel, horseradish leaves, garlic, dill. It is these seasonings that are usually added to salted vegetables. The most elementary and convenient recipe is pickling cucumbers in jars.

Required Ingredients:

Fresh small cucumbers - about 1 kilogram;
Rock salt - 3 tbsp spoons;
Black pepper - 5 peas;
Laurel - 2 leaves;
Currant leaves - 3 pieces;
Garlic cloves - 5 pieces;
Fresh dill - 1 bunch;
Tarhun - 1 bunch;
Large horseradish leaves - 1/3 leaf.

How to salt cucumbers - recipe:

Cucumbers need to choose certain varieties intended for pickling, other varieties are not suitable for long-term storage, wash the fruits, put them in cold water, leave to infuse in it for at least three hours, but it is better to increase the time to 5-8 hours, so the fruits they are fed with enough water and do not take a lot of brine from the jar;
It is necessary to put herbs and spices in prepared jars;
Now you can prepare a salting solution, dissolve salt in water;
Fill the jars completely with brine and close with tight plastic lids, before closing the jar, hold the lid in boiling water for a few seconds.

How to deliciously salt cucumbers with a spice

For the festive table, you can prepare in advance a large number of blanks that will serve as snacks. Therefore, spicy cucumbers must be cooked. They can be served with a variety of hot dishes and side dishes, and can also be used as a snack. The pungency gives them an unusual taste and richness. In addition, in this recipe, not only small fruits are useful, but also large enough, they will subsequently be cut into convenient pieces.

Required Ingredients:

Cucumbers - 1 kilogram;
Black currant leaves - 10 pieces;
Parsley - 10 branches;
Dill - 30 grams;
Red hot pepper - 1 small pod;
Peas of pepper - 3 pieces;
Garlic - 1 large head;
Rock salt - three tablespoons;
Water - 1000 milliliters.

How to pickle cucumbers for the winter:

For this recipe, it is best to take a large enamel pan and salt the vegetables in it; put a small part of the seasonings on the bottom of the container;
Wash cucumbers, cut tails and cut into small slices;
Peel the garlic, chop finely, grate or pass through a garlic press;
Mix the chopped fruits with the remaining herbs and seasonings, put in a saucepan;
In the meantime, you can boil the brine, it is boiled from water with the addition of salt;
When the brine is ready, they need to pour the fruits into pots, the liquid should completely hide the pulp;
Put a large dish on the pulp and set oppression on it;
The pulp should be left in the room for 10-15 days, it is advisable to cover the pan with gauze or a thin cloth;
After the end of this time, you can transfer the fruits to sterilized jars, fill with brine and close with lids;
The finished workpieces are left a little at room temperature and only then they are removed for long-term storage.

How to salt cucumbers in jars

Not so long ago, housewives salted vegetables in barrels, other containers were not very common. But now more and more housewives prefer glass jars, and it is a wooden barrel that helps to get the most delicious cucumbers. In addition, in such a container, you can salt a large amount of vegetables at a time. Well, if that amount of vegetables is not needed, you can simply prepare only a small part of them.

Required Ingredients:

Cucumbers - 100 kilograms;
Fresh garlic - 300 grams;
Umbrellas and dill seeds - 3 kilograms;
Fresh horseradish root - 0.5 kilograms;
Black currant leaves - 1 kg.;
Coarse rock salt - 800-1000 grams.

How to salt cucumbers for the winter in jars:

Rinse the cucumbers, remove the tails, but leave the stalks;
Wash, peel, prepare all the spices and herbs, prepare for use, chop the garlic a little, or leave it in whole slices;
Spread 1/3 of all prepared spices at the bottom of the container;
Then distribute the fruits on the spices, it is important that there is not a large distance between the fruits, so they are rammed a little;
Then again lay out 1/3 of the total mass of spices;
Then the fruits are laid down again;
Cover everything from above with the rest of the spices;
It is necessary to prepare a saline solution from water and salt, for this they take cold water and pour it into a container with pulp;
Put a large plate or a special wooden circle on all this, and put heavy oppression on top;
After a while, the fruits are soaked in saline and salted.

Pickled cucumbers with apples

Cucumbers in blanks can be combined with other vegetables, even fruits. For example, a small amount of apples can be added to pickles. In this case, the apples will also be salted and will turn out to be a very tasty snack. With such fruits, you can cook a wide variety of dishes or just enjoy yourself in the winter.

Required Ingredients:

Cucumbers - 1 kilogram;
Sour green apples - 0.5 kilograms;
Lemongrass leaves - 8-10 pieces;
Salt - 50 grams;
Granulated sugar - 50 grams;
Water is about 1 liter.

How to pickle cucumbers quickly:

It is enough to just wash the cucumbers, you can cut off the stalks, but this is not at all necessary to do;
Wash the apples, cut into slices, remove the core, if the capacity allows, then you can leave the apples whole, they will also be salted;
Lemongrass leaves need to be washed well, you do not need to cut the leaves, they will be used whole;
First you need to boil the brine from water, sugar and salt;
In the meantime, the saline solution is boiling, you can start laying out the fruits in the jars, do not forget, add lemongrass leaves to them;
When everything is laid out, it is necessary to fill them with brine, cover with lids and leave for about 5 minutes;
Then pour the brine from the cans back into the pan, put on the stove and boil;
Pour the solution into the jars again and leave for 5 minutes;
Only then can you close the blanks with lids and roll them up;
Such a blank should be stored in a cool, and preferably dark place, only in this case, the hostess can be sure that the twist will be stored for a long time.

When preparing, you can use various spices, and you can store them in different containers, but this will not greatly affect the final result if a decent recipe was initially chosen. It must use the right ingredients and the ratio must be calculated correctly.

Recipes for preserving cucumbers for the winter

Crispy pickles in jars are an easy, quick and tasty preparation for housewives. It doesn't require any culinary skills and will save you time ...

1 h

4.5/5 (2)

To save you time and energy, I will share some more useful tips, which will definitely come in handy for canning:

you only need to use rock salt, since the jar may explode, or the cucumbers will turn sour;
everything that you put in jars must be thoroughly washed so that the brine does not ferment and the cucumbers do not deteriorate;
to sterilize cans, you need to put only in a cold oven so that they warm up evenly and do not explode;
you can add some mustard seeds to each jar so that the jars do not explode;
to make the cucumbers very crispy, you can add a small piece of oak bark to the spices in each jar;
if you cut off the tails of the cucumbers or make several punctures with a fork, they will be saturated with brine faster;
it is imperative to sterilize the lids: boil metal for 15 minutes, and nylon ones - thoroughly wash and scald.

Storage and use

Pickles are a truly versatile dish. They are added to, or eaten just like that, cut into pieces and add a little chopped garlic and vegetable oil. Store pickles better in a cold place: cellar, refrigerator or even on the balcony.

In contact with

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 delicious. Pickled cucumbers are an excellent solution for consumption both solo and in various salads. We offer the best recipes for winter storage

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 starting 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 starting preservation, 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 and 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 it up to the neck, cover with plastic lids and leave in a cool place.

Check the preservation for mold on cucumbers uncovered with brine 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;
litere 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 in a warm scarf or scarf and keep it like that 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.

Place 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 free 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 can and roll it up. We store it in a cool, dark place.

On the topic of canning for the winter:

Pickled tomatoes - 11 delicious tomato recipes

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 the greens, it is better to take small vegetables. We cut the bell pepper into pieces and send them there.

Peel the garlic and place straight in the 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 lovers of spicy food. 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, store-bought items 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 the workpieces. They should feel firm and not too dark to the touch.
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 tasty and healthy preservation.

Maria Soboleva

How to pickle cucumbers? Delicious recipes

Almost every experienced housewife knows how to pickle cucumbers. But they all have their own little secrets and proprietary recipes. What gives the cucumbers their special taste, piquancy and crunch?

Cucumber secrets

It is best to salt small young cucumbers. But if the vegetables are different in size, then first we put the larger ones in the jar, you can vertically, and on top those that are smaller.

We put cucumbers tightly to each other, we usually fall asleep spices on the bottom, many housewives like to put them between layers of cucumbers.

Cover the brine in a jar with horseradish and currant leaves.

What spices are better for taking? The classics of the genre are currant leaves, horseradish, peppercorns and dill umbrellas.

And you can add all sorts of things at your discretion: oak leaves, cherries, mustard seeds, cloves, horseradish root, currant or grape berries, garlic, caraway seeds, coriander, mint, basil, parsley, celery.

But it is better to heed the advice of experienced housewives: too many of all seasonings and spices are not always beneficial. This can ferment the brine and explode the jars.

For pickling, there is nothing better than coarse rock salt, from iodized and fine (extra) cucumbers become soft, and cans can explode.

Traditionally, for 1 liter of water, you need to take 50 (60) g of salt - this is approximately 2-2.5 tablespoons.

You can pickle cucumbers in hot and cold brine.

It is important what kind of water you take - spring, well or bottled water will noticeably improve the taste of your home preservation.

Before pickling cucumbers, they need to be soaked, usually for 4-6 hours. At the same time, do not forget to change the water every hour.

Vegetables that have absorbed fresh cool water will be firm, and after salting they will be crispy.

In addition, the cucumbers that have stood in the liquid will not absorb the brine too much, which will allow them to be stored longer.

Do I need to trim cucumber tails? Not necessarily, it just will speed up the salting process.

A small pinch of mustard seeds will help keep the jars from exploding. For the same purpose, add 1 tablespoon of vodka or alcohol, an aspirin tablet to the brine.

And so that mold does not form in the jar, put 2-3 thin slices of horseradish root under the lid.

Before salting the cucumbers, prepare the jars: soak them in a soda solution, wash them with hot water and soap, rinse and sprinkle with boiling water.

Then we dry it, it’s a good idea to sterilize it by calcining it in an oven preheated to 110 degrees.

How to salt cucumbers - delicious recipes

Recipe number 1. Cucumbers with barrel flavor

We will need:

2 kg of cucumbers;
6 cloves of garlic;
8 peppercorns;
2 horseradish leaves;
5 leaves of cherry and black currant;
3 umbrellas of dill and some greens;
3 tablespoons of salt.

Sequencing:

place the washed cucumbers in a container and fill them with cold water for several hours;

prepare greens - coarsely chop the dill and leaves of cherries, currants and horseradish;

add to them the cloves of garlic, cut in half, mix;

pour a third of the seasonings on the bottom of the jar;

lay the cucumbers vertically, then horizontally;

pour the remaining spices and herbs in the middle of the jar and on top;

dissolve salt in 1 liter of 300 ml of chilled water;

pour the saline solution into a jar, cover with gauze and leave for 2 days at room temperature;

drain the brine, boil it, cool it and pour it back into the cucumbers;

close the jar with a hot nylon lid and store in a cool place.

Recipe number 2. "Long-lasting" cucumbers in cold brine

For pickling in a 3-liter jar, take about 2 kg of cucumbers.

Spices and condiments:

salt - 3 tablespoons;
bay leaf - 2 pcs.;
black peppercorns - 5 pcs.;
currant leaves - 3 pcs.;
garlic - 5 cloves;
horseradish - 1/3 of the sheet;
dill - 2 stems and 2 umbrellas.

Soak the cucumbers for 4-5 hours before salting.

Put the spices in the jar, then stack the cucumbers in rows.

To determine the exact amount of brine, pour cold water up to the rim of the jar, drain it and stir the salt in it.

Gently pour the brine over the cucumbers to avoid salt sediment.

Hold the nylon lid for 15 seconds in boiling water and cover the jar with it.

Place the pickles to ferment in a cool dark place.

The cucumbers will be ready in 2 months, if you want to try lightly salted cucumbers, 4-5 days will be enough.

The brine may become cloudy, do not worry - this will not spoil the taste of the cucumbers.

If you do not have a basement or cellar, store the canned food in the refrigerator, in which case it is more convenient to salt the cucumbers in liter jars.

The main thing is, when preparing pickles, observe the proportions: take 1 tablespoon of salt for a liter jar, 2 tablespoons for a 2-liter container.

Cucumbers can be salted in the most unusual ways, sometimes in very original ways.

Recipe number 3. Frozen pickles

Let's take:

1 kg of cucumbers;

3 heads of onions;
1 piece of bell pepper (green);
3 tablespoons of salt;
1 cup of sugar;
1 cup wine vinegar (white)
1 tablespoon of celery seeds.

How we cook:

We wash cucumbers, cut into slices, put in a plastic conveyor;

Add thinly chopped onion, chopped Bulgarian pepper and 2 tablespoons of salt there;

pour crushed ice into a container, mix, put in the refrigerator for 8 hours;

we wash vegetables with running water and dry;

prepare the filling: mix the rest of the salt (1 tablespoon), sugar, vinegar, celery seeds;

Bring the mixture to a boil, cook for 1 minute;

pour vegetables, cool, close the container with a lid and put in the freezer;

cucumbers will be ready in a month and a half, before serving they need to be defrosted for at least 3 hours at room temperature.

Recipe number 4. Quick pickles

To prepare them, you need only 8 hours, the taste will be slightly salty, the crunch is like that of fresh cucumbers. We select small vegetables and start salting.

Ingredients per liter jar:

500 g of cucumbers;
330 ml of sparkling mineral water;
1 tablespoon salt
1 bunch of fresh dill;
5 cloves of garlic;
5 currant leaves.

Cooking steps:

We wash the cucumbers with running water, cut off the tails;

Put garlic, dill and currant leaves (whole) at the bottom of the jar;

Put the cucumbers tightly, add salt;

Pour mineral water into a jar and leave for 8 hours at room temperature.

Store in the refrigerator.

Although it is unlikely that such a yummy will stay with you for a long time.

You can salt cucumbers in different ways, using the traditional advice of our grandmothers, adding something of your own, or even experimenting with unusual recipes.

The main thing is to do it with heart and pleasure, in order to please loved ones with crispy yummy.

Take it for yourself, tell your friends!