This method of preparing cucumbers for the winter is becoming very popular. In fact, this is fermentation, only the “leaven” chosen is very original. This recipe is practical because it allows you to use cucumbers purchased or collected from garden beds with 100% efficiency.
You select the most beautiful and small cucumbers as the object of preparation, and everything rejected is also completely used in the form of “sourdough”. Of course, damaged and rotten cucumbers are excluded from both categories. Wash and dry the cucumbers as usual. If they are just from the garden, you can put them to work right away. If they were brought from the market, then after washing it would be good to keep them in cold water few hours. After all water procedures, the cucumbers must be dried.
How to prepare “cucumbers in cucumbers” for the winter
Ingredients, based on 1 kg of selected cucumbers:
- salt, 1 tbsp. spoon per 1 liter of pureed cucumber mass;
- garlic, 1 medium head;
- dill, 1 small bunch;
- horseradish leaves, black currant, apple trees, grapes, raspberries;
- green grapes, optional.
To prepare pickled cucumbers for the winter under cucumber “sourdough”, we perform the following steps.
1. Take all the leaves that we are going to put in jars and wash them thoroughly, especially those that are not smooth. Dry and place on a plate so that it is convenient to select them when placing them in jars.
2. We separate the head of garlic into separate cloves, which we free from the “packaging”. We cut the slices into small pieces. Place grapes in the same plate. This is not necessary, but it has been noted that they improve the quality of pickled cucumbers.
3. The time has come to take care of non-standard cucumbers and prepare a “sourdough starter”. Take a bowl of sufficient capacity and grate our “non-standard” on a coarse grater. It turns out to be such a paste with juice.
4. Add salt to the resulting cucumber mass. Stir and leave until the salt is completely dissolved.
5. Take well-washed and sterilized jars, preferably liter jars. Place a sheet at the bottom of each jar. different types, horseradish - a must, a few pieces of garlic and 3-4 grapes.
6. Place prepared small cucumbers on the leaves in a horizontal layer.
7. Spread the cucumber mixture with salt on top, trying to fill all the spaces between the cucumbers with it.
8. Place a layer of cucumbers on top of the cucumber “sourdough” again, pressing them tightly to the lower layers.
9. Place dill on top, a piece of horseradish leaf, one of the other types of leaves, and again garlic.
10. Cover the whole thing with another portion of grated cucumber mass, shake the jar, compact it and add the cucumber mass again. The jar is filled to the top, all that remains is to close it with the lid.
11. We lower the finished jars, tightly closed with plastic lids, into the cellar. If you don’t have it, you’ll have to store the jars in the refrigerator. They are designed for long-term storage.
For example, after two weeks the cucumbers begin to taste lightly salted. They can already be served on the table, they are already good enough. This is how the first jar goes. It's time to explain why it is advisable to use small jars. The fact is that the contents must be consumed within 1-3 days, no more, because open jar the process immediately proceeds at high speed, and the cucumbers simply quickly turn sour.
The second jar can be opened a month after preparation. These are real pickled cucumbers, just like from oak barrel. And the longer the jars are left untouched, the tastier they turn out to be after opening. If you have somewhere to store it, it’s convenient to stock up for the whole winter.
Jul 22, 2017 admin
Pickled cucumbers Not in the usual way. Crispy vegetables are layered mixed with minced cucumber. Seasoned with dill and garlic cloves, this appetizer tastes like... barrel cucumbers. Only the fermentation turns out to be many times more aromatic and juicier. It is very convenient that for this recipe you can use overripe vegetables, which are usually no longer suitable for pickling. By grating them, we turn pickles in cucumbers into a juicy, aromatic pulp, which can then be used not just as a snack, but also added to all sorts of salads and combined with other vegetables to make pickled assortment. We also recommend looking at other recipes for vegetables and fruits.
Ingredients:
- cucumbers,
- 1 tbsp. salt per liter of grated cucumbers,
- 5 cloves of garlic,
- dill to taste.
We sort the cucumbers into those that we will put whole and those that will be used as “minced meat”. We will not grind strong young vegetables, preferably of the same size. But we will pass overripe or non-standard ones (too curved, too large or thick) through a grater.
First place dill on the bottom of sterilized jars. These could be umbrellas or greenery. It must be washed first. Peel the garlic cloves and also put half of them in glass containers for pickles.
We pass the vegetables selected for this purpose through a coarse grater.
We combine the mass with salt, based on the proportions.
And mix thoroughly.
On top of the spices we place our small cucumbers “lying” in one layer.
And then pour in about a third of the grated cucumber mixture. We tamp with a spoon so that the juice penetrates to the very bottom. Then we form another layer of whole cucumbers. And cover it with the ground mass. Let's accept again. And add the remaining dill and garlic. Add grated cucumbers to the very top of the jar. If there is juice left in the bowl, add that too.
Store in a cool place, sealed. nylon cover. Both the refrigerator and the cellar are suitable for this. We also advise you to take note of the cooking recipe, this is also very delicious snack for the winter.
Tips: for more flavor and to make small cucumbers crunchy, you can add other herbs in addition to dill. Currant or horseradish leaves are used in this twist. Or you can put it all in at once. If you have cherries growing in your garden, then its leaves are also great for these purposes. There is another option to add a few unripe grapes. For one liter jar you will need about five of them.
Pickles in cucumbers can be opened after just a few days. But the more you let them brew, the juicier and more aromatic they will be.
Starinskaya Lesya
Calories: Not specified
Cooking time: Not indicated
It's written to the cucumber great amount scientific articles. Laudatory odes and poems have been written. Songs composed. Scientists from all over the world have conducted scientific and laboratory research. The undeniable benefits of this vegetable have been studied and confirmed. We will not quote pundits here. You yourself have read and studied everything a long time ago. I would like to say that in our country, the cucumber has a special role. The role of the people's favorite. We can no longer imagine without cucumbers festive table or quiet, family dinner. What is not prepared from cucumbers? IN summer time These are, of course, all possible salads and snacks. But unfortunately, in our latitudes, summer is fleeting. And from time immemorial, we have been preparing cucumbers for future use, for the winter. We salt, ferment, marinate. And it remains a rather controversial question which cucumbers taste best; fresh or canned. Today we will talk about a rather unusual method of preparing vegetables. Cucumbers in cucumbers for the winter can be prepared either salted or pickled. We will salt one liter jar. Marinate the second one.
To prepare cucumbers in cucumbers we will need;
- gas or electric stove,
- oven,
- cutting board,
- sharp knife,
- grater with large cells,
- jars with lids,
- key for sealing cans,
- kitchen towels.
- small cucumbers 1-1.2 kg;
- large, overripe cucumbers 1 kg;
- garlic 1 head;
- salt 2 tbsp;
- sugar 2 tsp;
- dill a couple of sprigs;
- ground paprika;
- red ground pepper, 1/2 tsp (optional);
- ground coriander 1 tsp. (optional);
- vinegar essence 70% 1 tsp (only for pickled cucumbers).
Recipe with photos step by step:
Place small cucumbers tightly in a pre-sterilized jar. 
Grate large, overripe cucumbers coarse grater. Add salt, pepper, and pressed garlic to this mixture. If desired, red, ground pepper and ground coriander. Carefully fill the voids in the jar between the small cucumbers. 
Cover one jar with foil and place in the refrigerator. Cucumbers in cucumber porridge will be ready in about 2 weeks. Their taste is extraordinary and rich. You can store such cucumbers in the refrigerator or by moving them to the cellar. 
In the second case, pour slightly diluted vinegar essence into a jar and place it in a cold oven to sterilize for half an hour. We will sterilize at a temperature of 150 degrees. You can sterilize our cucumbers in cucumbers for the winter in the microwave, convection oven, or with my grandmother’s proven method in a saucepan. 
Carefully remove the jar using kitchen towels. Be careful not to get burned! Wrap the jar in a warm blanket and leave for a day. Now you can store it both in the cellar and in the pantry. Enjoy your meal!
Try also
How sincerely many people believe that cucumbers were the first to appear only in Russia! In fact, this ancient vegetable crop originated in India more than six thousand years ago. What cannot be denied is the Russian championship's right to pickles. It's really from the beginning Russian food, the distinctive feature of which is the possibility of salting for a long winter. In many regions of Russia, pickles are a valuable component in many dishes.
For example, in the ancient city of Suzdal, “Cucumber Day” is celebrated annually, and attracts thousands of people from different regions of the world. The highlight of the holiday is the opportunity to gnaw on the famous Suzdal barrel cucumbers.
Pickling cucumbers
Lightly salted cucumber is not only very tasty, but also healthy. Recommended as a stress reliever, helps with edema, atherosclerosis, lowers high blood pressure and improves the digestion of heavy fatty foods. Pickles contain zinc, which is good for male "strength". Pickled cucumbers are a way to relieve spasms and cramps.
Pickling cucumbers can raise a lot of questions about how to salt, what salt to use, and how much to add. And now the main thing. How to make pickles so that they are crispy, moderately sour and tasty? Eat classic recipes, which even a beginner can master. And quite complex ones, which will be within the power of assemblies of “leavening matters”.
But the main thing you need to know is that you need to carefully prepare everything before work.
- Wash the containers (jars) thoroughly, first with boiling water and laundry soap, then with baking soda and rinse. Fry or in the oven for 5 minutes. at +150 Cº or steam over steam for at least 3 minutes. The microwave is not suitable for this!
- Be sure to soak the cucumbers in cold, clean water for at least 5 hours, or overnight at most. Before putting cucumbers in jars, place them on a clean towel to drain.
- Wash the seasonings.
- We sterilize the lids.
Procedure for pickling cucumbers in a jar
Place spices in prepared jars and fragrant herbs, then pack the cucumbers tightly and fill them with boiling water. Let the jars cool. After this, drain the water from the cans into a saucepan, add salt, sugar, depending on the chosen recipe, and let it boil. In another saucepan, sterilize the lids. Next, fill the jar with boiling brine, add vinegar if necessary, close the lid, and screw it on. Be sure to turn the jar over to check that it is tightly closed.
Pickling cucumbers, spices and herbs
Cucumbers for the winter recipes
Let's start with the "classics" and prepare cucumber in barrels.
Delicious cucumbers in a barrel
Cucumbers in a barrel
Hardwood barrels must be pre-steamed and cleaned.
At the bottom of the barrel, add 5-7 cm of rye straw. Then add dill shoots with seeds, horseradish leaves, oak or cherry leaves, 1% by weight of all cucumbers. The greens are placed like this: 10% down, 25% in the middle, the rest on top under pressure.
Place the cucumbers in bulk, without over-compaction.
And you need to salt it on the day of collection, after 6-8 hours of soaking, selecting the crooked ones that are overripe. Leaving specimens with plump, not “empty” and with tiny seeds, from 7 to 13 cm.
It is better to fill with well or spring water with rock salt. One per large bucket (12 l.) faceted glass salt.
Fill the barrel to the top. On top, on a wooden circle, place a granite stone weighing from 12 to 22 kg, on a barrel 120 cm tall. Keep it warm for the first 5 days to activate fermentation, and then put it in a cold cellar.
Canned pickles
No cold cellar? Barrel-salted cucumbers can be long time save in rolled up jars. To do this, pickled cucumbers from a barrel or bucket are washed with fresh brine from a liter of water and a stack of salt. Afterwards, they are tightly placed in jars prepared in advance; half of the spices (garlic, horseradish leaves and dill seed), also pre-washed, are placed on the bottom and then on top of the cucumbers. The brine, from a glass of faceted salt to 12 liters of water, is boiled for 3 minutes, and poured while boiling into jars and rolled up. Don't wrap it up!
Pickled cucumbers
In pickling, a preservative is acetic acid 7 or 9%, but marinades are also tasty on natural apple cider vinegar or alcohol infused with herbs.
There are fills "sharp" and "weak".
For the first, for 1 liter of filling you need: 70% acetic acid 2 tbsp. spoons, 800 ml water, a shot glass of faceted sugar and the same amount of table salt.
For weak marinades, the volume of vinegar (9%) is equal to a glass of faceted marinades, and should increase the volume of water to a liter.
In steamed three liter jars Place washed and healthy cucumbers on a “cushion” of spices. Before adding the spices, rinse with water and shake off.
“Pillow”: dill with young seeds 5 sprigs, garlic 5 cloves, horseradish root, thumb size, tarragon 2 sprigs, black currant leaf 3 pcs., add 5 laurel leaves, a teaspoon of allspice and black peppercorns to the marinade liquid.
Be sure to put these spices in the jar when pouring it on top.
Initially, the filled jars should be filled with plain boiling water, and the jars should be kept until the hand is warm and all the water should be poured into a saucepan with spices, salt and sugar. Bring it all to a boil, boil for 3 minutes, add vinegar and then immediately pour in the bubbling “pouring”. Next, the jars are screwed on with lids (sterilize the lids), placed on the lids and kept there until they cool completely.
A three-liter jar requires approximately 2 kg. cucumbers and 1500 ml of “filling”.
Pickled cucumbers in cucumber porridge
If cucumbers from the dacha do not please you with their presentation, then this recipe is just right.
So, grind the most unsightly, crooked, overripe ones in a meat grinder, salt the mass with a stack of salt for each liter of mass, add 1 tsp mustard seeds. and a tablespoon of sugar. Heat the mixture to a boil and add a tablespoon vinegar essence. Pour the hot mixture over the beautiful cucumbers, placed in liter jars with spices (the same as for pickling). Roll up and turn over. And in the cellar or in the refrigerator, and if this is not the case, then sterilize liter jars for 10-12 minutes.
Lightly salted cucumbers
To do this, you need two kilograms of well-washed cucumbers. Cut off the ends and fill them in cold water so that the cucumbers are crispy. 5-6 hours later, place the spices (1/2 pod of hot pepper, several cloves of garlic, 5 sprigs of dill with seeds and a sprig of oak or cherry) plus a dozen blackcurrant leaves at the bottom of the prepared container (jar, pan, bucket). Carefully place cucumbers on this fragrant layer.
Then they make a “brine bay” at the rate of 20 grams of salt per liter of water, and pour it over the cucumbers. Original taste There will be brine if you add a teaspoon of mustard. But this is an amateur option.
This method has two options - cold (ready in 5 days) and hot, pour boiling brine, wrap it up and it’s ready after a day. By the way, horseradish leaves will give crispy cucumbers.
Lightly salted cucumbers in a bag
Lightly salted cucumbers in a bag
Pickling cucumbers in a bag. This method is very popular among housewives.
Firstly, it’s easy to do, and secondly, it helps a lot when guests are on the doorstep.
So here is a recipe for making pickles in a bag. Its peculiarity is that everyone makes it to their own taste. Like spicy dishes? It needs to be seasoned with horseradish. The food will be less fiery if you add chopped Bell pepper, currant and cherry leaves. And those who prefer to enjoy the natural aroma of cucumber should use minimal amount spices
Prepare two kilograms of cucumbers, 20 grams of salt, 5-6 cloves of garlic, a bunch of flowering dill. Wash the cucumbers, cut off a centimeter on both sides of the ends and place in a tight container. plastic bag. Then sprinkle with salt and mix well. Finely chop the garlic and dill, add them to the cucumbers, and shake the bag well.
That's it, the food is ready for the table!
- When pickling cucumbers, do not use aluminum dishes!
- Do not use sea salt and “Salt Extra”!
- It is best to pick cucumbers in the morning, when the sun's rays have not yet touched them.
- If you buy at the market, try to choose cucumbers of the same size, with thin skin and black, sparse spines.
- Be sure to use seasonings and spices: dill, black pepper, mustard seeds, Bay leaf, celery, parsley, tarragon, cilantro, garlic.
- To vary the taste, you can add pieces of pepper (sweet or bitter), carrots, onions, currant leaves, and cherries.
- It is better to cut off the ends of cucumbers.
- Place cucumbers in a jar in dense rows.
- After the jars have been rolled up, they must be turned over to make sure they are tightly closed.
- The cucumber will be crispy if you add a piece of horseradish root.
How do you pickle cucumbers for the winter? Share your proven recipes.
Cucumbers in cucumbers for the winter are a rare way to preserve a well-known vegetable. There are many preparation methods and you always want to choose the one that will be the best. In the recipe we want to keep nutritional properties, taste and aroma of the fruit.
We will store the cucumbers in glass jars, which are very convenient. We will select fruits of equal ripeness and sorted by size. All other secrets of canning will be revealed to you in best recipes articles.
How pleasant it is to welcome guests or set the table for your household with the gifts of the garden. And also put on the table a dish with a recipe unfamiliar to everyone. So, we read and remember everything point by point.
A simple recipe for cucumbers in cucumbers for the winter without sterilization and vinegar
Get to know the cooking simple recipe cucumbers, in which selected fruits are used along with substandard ones. All grown fruits go into business. The taste of the preparation is amazing, like barrel vegetables.
Cooking steps:
1. Wash the prepared fruits and let them dry. Cut off the ends at both ends. But we don’t cut off the ends of small fruits. There is no need to pre-soak the fruits in water. Since they will have to be saturated with their own filling.
2. For the recipe we will use plain salt for salting (iodized salt cannot be used). Let's also add black peppercorns.
3. Uneven fruits are useful for preparing the filling. Substandard fruits are crooked fruit shapes and overgrown fruits. In short, not at all standard.
4. Uneven or overgrown cucumbers can be grated or minced. In our recipe we will grind them using a food processor.
5. According to the calculation, 2 tbsp is placed per 1 liter of crushed mass. spoons of salt. There are 2 liters of mass in our bowl, so we put 4 tbsp. spoons of salt and mix.
Be sure to adhere to the ratio of the pureed mass and the amount of salt, otherwise the cucumbers may turn sour.
We immediately see how, when stirring, the juice begins to stand out. Let the mixture stand for 5 minutes to release more juice.
6. Iron caps, as usual, sterilize in boiling water. And here glass jars- in the microwave. To do this, pour a little water into the jars (0.5-1 glass) and place them in the microwave for 3 minutes.
7. So, we made a decision and prepared 3 1.5 liter jars and one 1 liter jar.
As spices you can put: cherry, currant, horseradish leaves. You can add your favorite spices: cloves and hot pepper.
8. We begin to place spices on the bottom of each jar: umbrellas and sprigs of dill, grape leaves, sprigs of tarragon (tarragon), garlic cloves.
9. We begin filling the jars by dropping 2-3 tbsp of cucumber mixture onto the spices. spoons After this, we lower the fruits themselves into the jars in the way that is convenient for you: vertically or horizontally.
10. On top of the laid vegetables, begin to place the pureed mass along with the juice with a spoon. Using a spoon, we try to push the mass deep into the jar.
There should be no voids in the jar upon inspection. If there are any, we eliminate them by adding juice.
11. Close the filled jar with a lid. So, the process of preparing cucumbers in cucumbers for the winter is completed. There is no need to sterilize the jars. You can immediately put them in
12. Be sure to check their condition after 2 days, because the missed mass may sink down and then need to be rubbed fresh cucumber, mix it with salt and add to the jar.
13. It also happens that you don’t need to add anything. Look, in front of you is a jar that was filled 3 days ago, in which nothing has settled, it is full and without any changes.
14. And here is the second jar, made 3 days ago, where nothing has settled either. And in two weeks you can try these 2 jars, made 3 days ago. You will be surprised by the lightly salted taste of cucumbers.
Most real taste these fruits will develop in about a month and the longer they sit, the tastier they become.
The jars keep well in the cellar or refrigerator for 1 year.
16. We have completed original recipe cucumbers in cucumbers, which is very profitable. And it is beneficial because in winter you can eat whole fruits in the usual way, but you can use the crushed mass for pickle sauce and making sauces.
17. Today we have prepared a little-known recipe, tell your friends about it and make it yourself, believe me, you won’t regret it.
Cucumbers in their own juice in a 3 liter jar
Now we will cook vegetables in own juice, where you need to understand that these are cucumbers in cucumbers for the winter.
Cooking steps:
1. Let's prepare two types of cucumbers: some small ones - for salting, others large, overripe ones - useful for puree.
As a tip: All washed cucumbers must be dry, otherwise they will turn sour.
2. Large cucumbers pass through a meat grinder into a separate bowl.
3. Place greens at the bottom of a sterilized and dry jar: horseradish leaf, umbrellas and sprigs of dill, black currant leaves, cherry leaves and chopped garlic cloves in the amount of 3 pieces.
The greens should cover the bottom of the jar well.
4. Sprinkle 1 tbsp on the greens. a heaping spoonful of salt (do not add iodized salt).
5. Then add the missed puree. We put small cucumbers in the puree so that the puree and fruits fill half the jar. The next layer is the same greenery that was placed on the bottom of the jar.
6. Sprinkle 1 tbsp again on the second layer of greens. a spoonful of salt, then mashed potatoes and small cucumbers. The puree should cover the cucumbers completely. Place a third layer of greens on the puree.
A horseradish leaf should be placed on top of the layer of greenery; it will prevent mold from forming.
7. Place the third (last) tbsp on top of all the greens. spoon of salt. Better than a jar leave a little incomplete to allow room for fermentation. Close the jar with a plastic lid. The jars last well in the cellar until spring.
In spring, cucumbers may turn a little sour and can be revived; for this, a fresh solution is made: 3 tbsp. spoons of sugar per 1 liter of water.
According to this recipe, the cucumbers in the cucumbers are tender and fragrant. The puree can be used in salads or in pickle soup.
Video on how to prepare crispy cucumbers in cucumber brine for the winter
During the season of preparing vegetables for the winter, I tried to present for you interesting ways harvesting cucumbers for the winter. If you decide to repeat at least one of the proposed recipes, then my efforts were not in vain.
