A simple delicious recipe for pickling cucumbers for the winter. Cooking pickles in a cold way with vodka

Ingredients for Cold Pickled Cucumbers
.Garlic (on the bottom, in the middle, on top of the jar) - 3 tooth.
.Leaves blackcurrant(some)
.Dill (Inflorescences or paws)
.Black pepper (dried) - 8-10 pcs
.Leaf horseradish
.Cherry leaves (if any)
.Hot red pepper (drip on top)
.Salt (with a slide) - 3 tbsp. l.
.Cucumber fresh (for 3- liter jar)

Recipe "Salting cucumbers in a cold way"

Recipe: we buy small and medium-sized cucumbers, pimply (I'm not a gardener, therefore, in varieties, I'm a complete layman and I determine by appearance). In glass jars at the bottom I lay out the inflorescence of dill, chopped horseradish leaf, cut into halves 2-3 cloves of garlic, black peppercorns, currant leaves, red capsicum (for a lover of spicy). Well-washed cucumbers (do not cut the tips !!), I lay them tightly, tightly to the top. ATTENTION! In a little bit warm water we breedsalt 100 grams per 1 liter of waterand with this solution we fill the cucumbers to the top of the jar, then sprinkle half a teaspoon of dry mustard on top. We cover the jars loosely with light lids (I use from jars of purchased sour cream). We put the jars in containers so that the brine does not spill over the surface of the table, shelf or window sill during fermentation. Cucumbers are salted for 4-5 days (no need to put in a cold place). We keep track of when the "fermentation-salting process" has come to an end - first fermentation cloudy brine becomes more transparent and some sediment has formed on the cucumbers - it's time to prepare the cucumbers for seaming. We take right amount lids, wash under cold water. We take a jar of cucumbers, cover with a palm or a lid with holes and turn it upside down. We see the settled turbidity, our task is to wash it clean - shake the jar well and pour it completely through the fingers or the lid with holes! Pour cold water from the tap and repeat the procedure until the contents in the jar are completely clean. Then we put the jar under the tap with cold water and fill it up to the "meniscus", i.e. maximum. We check that there are no bubbles between the cucumbers, we knock on the jar so that all the bubbles rise up. When we put a canning lid on top, the water “swirls” from under it, which means that excess water has poured out and there is no air there !!! We roll up the lid. AND EVERYTHING. Banks do not need to be flipped. Leave the jars under control for a few days - if suddenly there is air left there due to our oversight, then the fermentation process will swell the lid. In this case, I remove the lid, "correct the mistake" by adding water to the maximum and roll it up with a new lid. But my 20 years of experience has already saved me from that. So be careful! Cucumbers stand in a closet in an apartment for a year, two, three. All the trick of pickling - crispy cucumbers, like from a barrel, extra salt went into clean water, the brine becomes so tasty that after new year's eve and not only someone he will fix his head. Well, the pickle turns out to be a classic

Known historical fact that the natives of the Pacific Islands, in order to preserve cucumbers for a long time in case of crop failure, buried their land, wrapping banana leaves. Our ancestors preferred their own, simpler way - they began to pickle cucumbers and did it in a cold way, that is, in cold water.

If you don't know, I'll explain a bit cold ambassador different from hot. difference in brine temperature. When hot, the brine is poured into jars that have just boiled, without cooling. When pickling cucumbers in the first way, preservation is poured only with cold water. This is the simplest, and one might even say lazy option for harvesting for the winter.

Cucumbers in a cold way for the winter in jars

Recipes for cold pickled cucumbers are not much different from each other and are very simple to perform, but there are a few nuances that you should be aware of so that your preparation does not disappoint you when tasting.

Be sure to soak the cucumbers on the eve of salting for at least a couple of hours, just during this time they will absorb water and this will make them dense, and even crispy.
Try to take greens of the same size in order to salt them evenly.
Do not forget that for salting you need to take a cucumber of a variety intended for pickling, they are with black spikes. Fruits with light ones are salad, they can also be taken, but in this case, be sure to cut off the butts.
Stack Zelentsy in jars vertically - this way more will come in, but do not tamp them down too much, densely knocked down ones will not crunch deliciously.
What to salt? Yes, all the same. Our ancestors did it traditionally in barrels or tubs, now we do it in 3 liter jars or enamel pots, it doesn't really affect the taste.
Which lid to close, also does not really matter. But jars under a nylon lid require indispensable storage in the cold, rolled up under an iron lid can be left in an apartment. But a lot depends on the recipe.
It is not at all necessary to sterilize jars, just wash them in good faith.
Take ordinary, large salt - iodized or very small is not good, because of them the vegetables will be soft.
To give the preparation a special taste, in winter preparation you can put onions, carrots, Bell pepper, squash. You can diversify the marinade with the help of not only the spices familiar to everyone, such as garlic, dill or pepper. It will be appropriate hot pepper, basil, cherry leaves. Many people like to put Oak Leaf and horseradish leaves.

Attention! Currant leaves in jars with cold pickling of cucumbers do not need to be put. They encourage mold growth.

If the brine becomes cloudy during the salting process, do not be alarmed - this is natural process. Time will pass, and it will become light again, and the foam will disappear.

A simple pickled cucumber recipe

The simplest and least hassle-free recipe in jars. By the way, this is also fast way cold salting of cucumbers - you will not find faster. After 3 days, you can already try what you got.

Take on a 3-liter jar:

Cucumbers.
Garlic cloves - 3 - 4 pcs.
Leaves of cherries, horseradish, dill - without sparing, with a generous hand.
Peppercorns - 6 - 8 pcs.
Salt - 3 large spoons with a slide.
Add some hot red pepper if desired.

How to salt:

Put all the spices on the bottom of the jar, then distribute some of the chopped garlic between the cucumbers.
Put the cucumbers soaked for several hours tightly in a jar (but do not tamp, as I advised above).
Make a brine: dissolve salt in water and pour it into a container. Close with a nylon lid and send to the cold for long storage. For quick use you can not clean it, but the workpiece will be ready after three days.

Cold salting of cucumbers in jars for the winter

A friend taught me this salting, and since then I consider it the most successful, the cucumbers will be strong and crispy. This is a classic and very simple recipe.

Cucumbers.
Leaves of horseradish and cherries, dill.
Garlic cloves - 4 pcs. for a three liter jar.
Peppercorns.
Salt - 3 large spoons per jar.

How to salt:

Lay greens at the bottom, then place cucumbers in a jar, alternating with chopped garlic. And pour the salt directly into the jar.
Pour in the water. If you trust your tap water, then it will do, we have good water, so I don’t bother and pour from there.
Leave the workpiece at room temperature For a three days.
After this time, drain all the water, put a spoonful of salt in a jar and fill it with water again.
Close with a nylon lid and move to the cold. This will stop the fermentation, and the salting will keep well until the end of winter.

Cold pickling of cucumbers with mustard

I consider this recipe a classic, of course, there is more trouble with it, but here your cucumbers will turn out to be strong and crunchy with a guarantee. It is a pleasure to take such a cucumber in your hand and crunch on the whole apartment. Mustard will prevent the formation of mold, as it is a good natural disinfectant. By the way, you take powder or grains - it doesn't make much difference.

Take on a jar of 3 liters:

Cucumbers.
Garlic cloves - 5 pcs.
Chili pepper - one small size.
Cherry leaves, horseradish leaves, dill, if you find, then oak leaves.
Peppercorns - 6-8 pcs.
Mustard - a teaspoon.

Brine: per liter of cold water 2 heaping tablespoons.

Salting recipe step by step:

Put all the leaves, pepper and a couple of cloves of chopped garlic in a jar.
Then put the greens tightly soaked the day before, sprinkling them with garlic. Sprinkle mustard on top.
Dilute the salt in cold water, but in good faith so that it disperses completely, and pour it into the workpiece.
Close the jar with a nylon lid and leave to drain. Remember to check in at least a couple of times a week to add water if it stops covering the cucumbers.
When the brine ferments and brightens, everything is ready. Move the jar to cold storage.

Pickled cucumbers with vodka

Another good recipe preserving cucumbers for the winter - add a little vodka there. This will ensure that the vegetable becomes strong and crispy.

Take for a 3 liter bottle:

Cucumbers.
Salt - 3 large spoons.
Vodka - 50 ml.
Sugar - 2 tablespoons.
Garlic cloves - 4 pcs.
Water - 1.5 liters.
dill umbels, cherry and horseradish leaves (or root),
Allspice - 8 peas.

How to salt:

Cut the garlic cloves and horseradish root, if you take it, cut off the tips of the cucumbers. Cucumbers, I remind you, you should first soak for a couple of hours.
Also, prepare the brine in advance: put salt and sugar in cold water, let it boil and be sure to cool it.
Fold all the spices on the bottom of the jar, then lay the greens. It remains to pour cold brine and pour in vodka.
Dip the nylon lids in boiling water for a few seconds and immediately close the jars.
Leave the jars in the apartment for three days, then put them in the cold. After 2 months, cucumbers can be tasted.

As always, I remind you that there are never too many recipes, and in my piggy bank there is still room for yours. So, if you throw in your version of pickling cucumbers for the winter in a cold way, I will not protest. On the contrary, I would like to thank you very much. With love… Galina Nekrasova.

Everyone good morning! It's time for conservation. It is necessary to have time to prepare an uncountable number of jars of jams and pickles in order to please yourself and guests with pickles in winter. There are hot and cold method salting. Pickling crispy cucumbers for the winter in a cold way allows you to save more vitamins and get the taste of real pickles without vinegar, which are much better for salads, pickles, saltworts than other types of pickling greens.

To make cucumbers crispy, you must follow a number of rules:

It would be ideal to use your own, from the garden. But if this is not possible, then when buying, choose specimens with black spikes, pimples and small grains. They must be small;
Pre-soak them in cold water so that they are nourished and do not absorb all the brine during salting;
Salt is desirable to use large non-iodized;
Rinse the jars thoroughly with soda and scald with boiling water or ignite in microwave oven or oven;
When choosing greens, I do not recommend using currant leaves, as mold can form;
We take capron lids. Metal can become rusty;
I do not recommend using chlorinated water, preferably from a well or bottled;
Store finished jars in a refrigerator or cellar.

Recipes for pickling cucumbers for the winter

There are many options for salting, but all of them will definitely require ingredients such as;

Water;
Salt;
cucumbers;
Spices.

I suggest trying a few different recipes to finally choose your only, most favorite and delicious.

A cold way to pickle cucumbers in jars for the winter

I usually use small jars for pickles - a liter or even smaller. But when salting in a cold way, I still prefer three-liter jars.

We will need:

Cucumbers - how many will go into the jar;
Salt is calculated like this - 2 tbsp. per liter of water;
dill umbrellas;
Peeled garlic;
horseradish leaves;
cherry leaves;
Black peppercorns.

How to cook?

Dissolve salt in water. For convenience, you can heat a small amount of water and dissolve the crystals in it, and then dilute with cold water to the prescription amount;
Salt residue may remain at the bottom. I don't use it;
In a clean and dry jar we put horseradish leaves and dill on the bottom;
We lay cucumbers along with horseradish and cherry leaves and dill umbrellas;
We throw black pepper;
Pour cold brine, cover with gauze and leave in a cool place for several days. This is my summer kitchen, it's always cool there;
Do not forget to substitute a plate or cup under the jar. During fermentation, water will be poured out. This is fine. Make sure that it completely covers the cucumbers, and top up with salt brine if necessary (at the rate of 1 tablespoon of salt per half liter of water);
The fermentation process may take several days. This is directly related to the temperature of the room in which your cucumbers ripen in a jar. If she stands in a cold place, then the process is delayed;
The pickle may become cloudy and foamy. Do not be afraid - then it will brighten, the foam will disappear;
When the fermentation process is over, cover the jar with a nylon lid and store it in the refrigerator or cellar.

Pickling cucumbers with mustard in a cold way

For more piquant taste cucumbers use mustard, hot pepper or bell pepper. We will cook with dry mustard.

Would need:

cucumbers;
Salt 2 tbsp. spoons per liter of water;
Bay leaf;
2 tbsp. tablespoons of dry mustard;
horseradish leaves;
A few peas of black and allspice;
A pair of dill umbrellas;
5 - 6 cloves of garlic.

Cooking:

Soak cucumbers for a couple of hours;
During this time, prepare jars: rinse with soda, dry in the oven;
Put horseradish leaves and garlic in a container at the bottom. Top with fruits mixed with pepper and dill. Cover with a sheet of horseradish;
Prepare the brine using cold water. You can use the option from the previous recipe;
Pour into a jar, cover with gauze and place in a cool place for a couple of days. Do not forget to place the container in a cup so that the water does not fall on the table when it flows out;
Then pour the mustard into a jar and leave it on the kitchen table for five to six hours;
Drain the brine and boil for 5-7 minutes, pour back into the jar, roll up and cool upside down under the covers.

Cold pickling of cucumbers with vodka

Intrigued? How is it with vodka? It's very simple and very tasty. The main thing is that the husband does not drink the prepared vodka before you prepare everything for salting.
Go.

We will need:

cucumbers;
dill umbrellas;
horseradish leaves;
A few cloves of garlic;
6 - 7 pieces of black peppercorns;
2 tbsp. l. vodka per liter of brine;
cherry leaves;
Salt - 2 tbsp. spoons without top per liter of water.

How to cook cucumbers with vodka for the winter?

We wash the cucumbers well, pour over with boiling water, run in with ice water;
Soak in cold water for two to three hours;
In a pre-prepared jar on a layer of greens, we put cucumbers mixed with garlic, cherry and horseradish leaves, dill;
Prepare the brine - dissolve the salt in cold water, add vodka;
Pour cucumbers with this and cover with a nylon lid;
We will immediately send it to storage in a cellar or a refrigerator;
You can taste in a week. They are stored without problems, they turn out crispy and very tasty.

Now you know about my methods of pickling crispy cucumbers for the winter in a cold way. Try and choose yours. I also look forward to your favorite recipes in the comments. Goodbye... with love... Svetlana Malysheva

The ancient Romans knew how to cook pickles, but the Russian inquisitive mind went further, and Nizhny Novgorod, for example, invented pickling cucumbers in a pumpkin. How do you like this option? Salted cucumbers have long become a primordially Russian product, in the preparation of which there is undoubtedly no equal to us, and the brine accompanying them is also ours, a Russian drink, the surest remedy for a well-known ailment.

To make pickles successful, you need to know a few simple rules:

You need to choose cucumbers for pickling correctly: they must be small to fit in a jar. Inside, the selected cucumbers should not have voids; choose strong, hard fruits with pimply skin. Before the cooking process, be sure to soak the cucumbers in cold water for 2-3 hours, maybe a little more. For the best salting cut off the tails of the cucumbers and pierce them with a fork;
The quality of water for pickling cucumbers is also incredibly important. Well, if you have the opportunity to use clean water from a well, and if not, filter the tap water, you can also use purchased bottled water. In any case, the cleaner the water, the better the result.
The dishes used for pickling cucumbers must be perfectly clean. glass jars wash thoroughly in soda or soapy water, rinse well, pour boiling water over and dry. You can also ignite the jars, for example, in the oven, at a temperature of 100-110ºС. Be sure to boil the metal lids, wipe them dry from the scale that has formed, and thoroughly wash the plastic lids and pour boiling water over them before closing the jars.
Pickled cucumbers are called salty because the most important role salt plays into their preparation. In order to prepare pickles for the winter, use ordinary rock salt, it is ideal for pickling cucumbers. Not small, nor God forbid sea salt not suitable for our purposes - the cucumbers will become soft. How much salt is needed per liter of water to prepare the brine, the selected recipes will tell you. Usually the amount of salt varies from 40 to 60 grams.
And, finally, about all sorts of herbs, seasonings. Someone likes black or allspice, someone likes mustard seeds or cloves. The usual classic set of spices looks like this: peppercorns, dill umbrellas, horseradish and currant leaves. But you can go further and add, for example, basil, cumin, horseradish root, garlic, mustard, oak leaves and cherries. Place the spices on the bottom of the jars and between the cucumbers, and cover them with horseradish or currant leaves on top. A piece oak bark, added to all other spices, will make the fruits more crispy.

There are two ways to prepare pickles for the winter: cold and hot.
The cold salting method is very simple. Put spices and cucumbers in prepared jars. Then stir the right amount of salt in cold water and pour cucumbers with this brine. cover the banks nylon caps, heated in hot water. In a month you will receive wonderful pickles, which must be stored either in the refrigerator or in the cellar. In no case leave cucumbers prepared in this way in a warm room for storage, spoil the product - cucumbers can simply explode.

Hot pickled cucumbers are prepared as follows: dissolve salt in boiling water, add dill, horseradish, a couple of currant leaves and cherries, let it boil for several minutes and pour cucumbers with this brine. Leave the jars simply covered with gauze for the number of days indicated in the recipe. After that, add the brine and roll up the jars with lids. By the way, so that the jars do not explode, add a few mustard seeds to the brine, and a few thin slices of horseradish placed under the lid will help protect the cucumbers from mold.

Well, in general, that's all. Theory is a good thing. Let's move on to practice, because for any housewife the ability to pickle cucumbers is an indicator of her culinary skills.

Cold salting. Recipe #1

Ingredients:
cucumbers,
currant, cherry and plum leaves,
dill umbrellas,
garlic cloves,
salt (1 tablespoon with a slide for each jar), water.

Cooking:
Soak cucumbers in cold water for 2 hours. Then put 2-3 cloves of garlic, leaves and dill umbrellas into clean 3 l jars. Lay the cucumbers tightly on top of the spices. Pour 1 tbsp into each jar. salt with top, pour cold boiled water and close with tight polyethylene lids. Turn the jars of cucumbers over several times so that the salt disperses, and put in a cool place. The brine will be cloudy at first, but then it will begin to lighten. Cucumbers prepared in this way will be ready to eat in 2-3 weeks, and they can be stored for almost a year. A little liquid may leak out from under some kind of lid, but you can’t open the jars and add brine. Just eat cucumbers from this jar first.

Cold salting. Recipe #2

Ingredients:
2 kg cucumbers,
2 dill umbrellas,
5 blackcurrant leaves,
5 cherry leaves
1 garlic clove
20 g of horseradish root or leaves,
8 peas black pepper,
¼ stack. salt,
2 tbsp vodka,
1.5 liters of water.

Cooking:
Pour boiling water over cucumbers and immediately dip in ice water. Pack tightly into a 3 liter jar, shifting with washed leaves, dill, garlic and pepper. Fill with cooked cold saline solution, add vodka and tightly close the jar with a plastic lid. Put the cooked pickles immediately in a cold place. Cucumbers are firm and green.

Hot pickling method

Ingredients:
cucumbers,
salt,
sugar,
Bay leaf,
peppercorns,
lemon acid,
water.

Cooking:
Select cucumbers by size, soak in cold water for 2 hours, then tightly place sterilized jars in 3 liters. Boil water, carefully pour it over the cucumbers, cover with lids and leave for 15 minutes. When the time is up, drain the water. Boil another water, pour over the cucumbers again and leave for the same time. Then pour the water into a saucepan, add sugar and salt at the rate of 2 tbsp. salt and 3-4 tbsp. sugar for 1 jar. Do not let the amount of sugar confuse you, it makes the cucumbers crunchy, but does not add sweetness to the brine. Boil the brine. Pour ½ tsp into each jar. citric acid, fill with boiling brine and roll up with sterilized metal lids. Then you can wrap the cucumbers for a day, or you can just leave them to cool without wrapping, putting them in a dark place.

Salted cucumbers with oak bark

Ingredients:
cucumbers,
currant leaves,
black peppercorns,
dill,
cherry leaves,
horseradish leaves and root,
garlic,
oak bark (sold in a pharmacy),
salt.

Cooking:
At the bottom of 3-liter jars, place horseradish leaves, peeled and cut into pieces horseradish root, black peppercorns, currant and cherry leaves, dill and chopped garlic cloves and 1 tsp each. oak bark in each jar. Lay the cucumbers tightly, put a sheet of horseradish on top. To prepare the brine, dissolve the salt in boiled cold water at the rate of 1 tbsp. salt with the top of 1 liter of water. Pour the cucumbers with cold brine and cover with plastic lids, dropping them in boiling water for several minutes before closing. Store cucumbers in a cool place.

Pickled cucumbers "Fragrant"

Ingredients (per 3 liter jar):
2 kg cucumbers,
3-4 umbrellas of dill,
2-3 bay leaves,
2-3 garlic cloves,
1 horseradish root
2 horseradish leaves
2 cherry leaves
3 sprigs of celery, parsley and tarragon,
5 black peppercorns,
1 liter of water
80 g salt.

Cooking:
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours, then rinse them with clean water. Lay spices and cucumbers in layers at the bottom of the jar, lay the dill on top. Prepare the brine by dissolving the salt in cold water. Pour cucumbers with brine to the very edge of the jar, cover with gauze and leave at room temperature for 2-3 days. After a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers again. Immediately cover with the prepared metal lid and roll up. Turn the jar upside down, wrap tightly and leave to cool completely.

Village pickles

Ingredients:
cucumbers,
garlic,
horseradish leaf,
dill,
coarse salt.

Cooking:
Soak cucumbers for 4-6 hours. Wash the jars well, put horseradish, dill, garlic and cucumbers in them. Fill jars of cucumbers with filtered water. Put a sheet of horseradish on the jars so that it closes the neck of the jar. Put 3 tbsp in gauze. salt with a slide and tie a knot. The number of such knots should match the number of jars of cucumbers. Place knots on horseradish leaves. The main thing is to make sure that the water must touch the nodules, otherwise the salt will not dissolve. Set the jars on plates, as liquid will flow out during the fermentation process, and leave in this form for 3 days. After three days, remove the knots, rinse well the dill and horseradish leaves that were on top, drain the brine and boil it, adding water, because some part of it has leaked out. Pour cucumbers with ready-made brine and close with tight nylon lids. Initially, the brine will be cloudy, but do not worry, after a while it will become transparent, and a precipitate will form at the bottom, which also should not bother you. Store pickles in a cool, dark place.

Russian pickled cucumbers

Ingredients:
3 kg cucumbers,
2 tbsp salt (per 1 liter of water),
5 cloves of garlic (for 1 jar),
spices, fragrant leaves - to your taste.

Cooking:
Sort the cucumbers by size, wash them and place them in sterilized jars, layering with garlic, dill, cherry, oak, horseradish, currant, etc. leaves. Then pour the cucumbers in the jars with the cooled salt and water brine. Cover the jars with saucers or plates and leave for 3-4 days. Then drain the brine from the jars. Boil a new brine, adding the same to 1 liter of water and 2 tbsp. l. salt. Pour boiling brine and immediately roll up the jars with sterilized lids. The brine will not be transparent, as it should be.

Pickled cucumbers on vodka

Ingredients (per 3L jar):
cucumbers,
1.5 liters of water,
150 ml of vodka,
3 tbsp Sahara,
2 tbsp salt,
2 garlic cloves
3 bay leaves,
dill stalk,
horseradish leaves.

Cooking:
Wash the cucumbers thoroughly, cut off the ends. Put the spices and garlic on the bottom of the prepared jars and lay the cucumbers tightly. Dilute salt and sugar in cold water, pour cucumbers with this solution, then pour in vodka. Cover the jars with cheesecloth and leave for 3-4 days at room temperature. Do not forget to regularly remove the resulting foam. On the 4th day, drain the brine, boil it for 5 minutes, pour it back into the jars and roll them up with sterilized lids.

Salted cucumbers with mustard

Ingredients:
cucumbers,
horseradish leaves,
dill umbrellas,
cherry leaves,
blackcurrant leaves,
salt,
mustard (powder).

Cooking:
Wash cucumbers well. Put the prepared greens in a saucepan, put the cucumbers tightly and pour everything with brine (per 1 liter boiled water 2 tbsp salt). Put a wooden circle or a large plate on top of the cucumbers, set the oppression and leave for 3 days. Don't forget to keep an eye on the cucumbers and skim off the foam. After three days, drain the brine, and spread the cucumbers and herbs in sterilized jars. Strain the brine, boil it, adding 1 liter of boiling water and 2 tbsp. salt. Fill the jars with brine, wait 10 minutes, drain again, boil, add 1-2 tbsp. dry mustard. AT last time pour cucumbers with brine and roll up the lids. Turn over and leave to cool without wrapping.

Pickled cucumbers with hot peppers

Ingredients:
5 kg cucumbers,
5 stalks of dill with umbrellas,
10 garlic cloves,
8 horseradish leaves
20 currant leaves,
8 bay leaves,
black peppercorns,
red hot pepper,
salt.

Cooking:
Select cucumbers of the same size for pickling, cut off the tips and place in a saucepan, put dill, garlic, currant leaves in the same place and pour in the brine prepared at the rate of 2 tbsp. salt per 1 liter of water. Set the oppression and leave the cucumbers for two days. Then remove the spices, strain the brine, rinse the cucumbers and put them in sterilized jars along with fresh spices, adding bay leaves, horseradish leaves and red hot pepper (3-4 rings will be enough for 1 liter jar). Boil the brine, pour the contents of the jars with boiling brine and roll them up with prepared sterilized lids.

Salted cucumbers in tomato juice

Ingredients (per 3 liter jar):
1.5 kg cucumbers,
1.5 liters of juice from fresh tomatoes,
3 tbsp salt,
50 g dill,
10 g tarragon
6-8 garlic cloves.

Cooking:
Prepare cucumbers, jars, herbs and garlic. Place peeled and chopped garlic cloves, dill and tarragon on the bottom of the jars. Place cucumbers vertically on top. Squeeze juice from tomatoes (about 1.5 liters per 3 liter jar tomato juice). Bring the juice to a boil, dissolve the salt in it and cool. Pour jars of cucumbers with chilled juice, cover with plastic lids, after holding them in hot water, and put them in a dark, cool place.

Good luck preparing!

Larisa Shuftaykina

Step by step recipe with photo and video

There are many recipes for preparing cucumbers for the winter, but I want to choose the simplest, fastest of them, especially if we have a lot of cucumbers, and all of them need to be processed and preserved. According to this recipe, pickling cucumbers for the winter is as easy as shelling pears. We will not need to pour the fruits with boiling water and sterilize, as in. There is only one necessary condition: our jars should be stored in the cellar or in the refrigerator.

I remember that it was this recipe for cooking cucumbers without sterilization that I mastered in childhood, when I really wanted to help my mother in conservation. And now my granddaughter is helping me. She is only three years old, but she remembers how many leaves to put in a jar and enjoys spending time with me in the kitchen. In general, as I said, pickling cucumbers for the winter is as easy as shelling pears!

Before cooking, let the cucumbers stand in cold water for 3-4 hours, especially if they were collected in advance. This will give them freshness, and when ready, the fruits will turn out crispy.

Put the peppercorns, allspice, bay leaf and garlic into cleanly washed and sterilized jars. If the garlic cloves are large, they can be cut.

We put cucumbers in a jar, trying to make the most of the space. We put large cucumbers on the bottom, and those that are smaller - on top. In the free space we lay the leaves of currant, cherry, horseradish. On top, you can put dill inflorescences.

Thus, we fill all the banks.

Let's prepare the brine. For a liter jar, we need 1 tablespoon rock salt. Dissolve salt in water, boil and cool. It is good to use spring or well water, it can not be boiled.

Pour the brine into a jar.

Calculate the right amount of water and salt for all jars. Let's fill.

That's all. We close the jars with lids and immediately put them in the refrigerator. Easy peasy! Salting cucumbers for the winter is completed.

Cucumbers will be salted in about a month. Enjoy your meal!