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? Pickled 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 our 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 better salting, cut the tails off 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. Wash glass jars thoroughly in soda or soapy water, rinse well, pour over with boiling water 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 over with boiling water before closing the jars.
- Pickled cucumbers are called pickles 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. Neither fine nor, God forbid, sea salt is suitable for our purposes - the cucumbers will become soft. How much salt is needed per liter of water to prepare the brine, you will be prompted by the selected recipes. 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 of 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 jars with nylon lids, 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 place 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 black peppercorns
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. Pour the prepared 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, pour 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 put them in sterilized jars, layering with garlic, dill, cherry leaves, oak, horseradish, currant, etc. Then pour the cucumbers in the jars with the cooled brine of salt and water. 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 cloves of garlic
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 (2 tablespoons of salt per 1 liter of boiled water). 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. For the last time, fill the 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 peppers (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 out the juice from the tomatoes (about 1.5 liters of tomato juice per 3 liter jar). 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
Pickles are a favorite food in many families. They can serve as an independent snack, or can be added to various dishes. At the same time, each cook has his own recipe and little tricks on how to make them tastier. There are some simple but important tips on how to pickle cucumbers that most people follow.
For example, you need to carefully consider the choice of fruits. It is best to pickle vegetables that are just plucked from the garden. However, if this is not possible, it is worth picking up relatively fresh cucumbers, the length of which does not exceed 12 cm. In this case, the pulp should be quite dense. Before being bought on the market, they need to be soaked for several hours in cold water. This will bring back their freshness.
Packing fruits in jars is quite important. It is often recommended to put herbs and spices at the bottom of a glass jar, which are taken for canning (usually these are dill umbrellas, bay leaves, allspice, etc.). Cucumbers are placed on top, on which the second part of the spices will be located, then vegetables again. Thus, all the ingredients are laid out in layers, which contributes to the impregnation of the fruits with spice aromas.
In order for the vinegar is not needed (otherwise they will turn out pickled). So, you can take the following recipe. For 5 kg of vegetables, you will need a head of garlic, several dill inflorescences, five sheets of horseradish, salt (1 tablespoon per liter of liquid). Sometimes it is advised to add spices with sprigs and leaves of cherries or currants.
All the ingredients are laid out in layers on the bottom of an enameled pan. Separately, a brine is prepared, which is poured into vegetables with seasonings so that the liquid covers them completely. A plate is placed on top. The pot with the contents is left for several days at room temperature.
In prepared jars, sterilized in advance, cucumbers are laid out (if a white coating appears on them, then it must be washed off), fresh herbs and spices are also placed here. You can prepare a new brine or take the one in which the vegetables were salted and boil. Hot liquid is poured into jars, which are then closed with sterilized lids.
Many housewives believe that it is they who know how to pickle cucumbers correctly, because there are a large number of recipes. To get a crispy, fragrant snack as a result, you can use the following method. Cucumbers placed in a jar are poured with cooled brine and left for several days at room temperature. When the right sourness and pleasant aroma appear, the fermentation process stops. To do this, the brine is poured into a clean container, the vegetables are washed and laid out in sterilized jars. The filtered liquid is boiled, after which it is poured into jars, which are clogged with lids.
Speaking about how to pickle cucumbers, one cannot ignore the following method in which mustard is used. A dish prepared in this way has a special strength, and can also be stored for a long time at room temperature, which is especially important for those who do not have cellars.
Cucumbers, spices, spices (pepper, garlic, horseradish, greens) are added to prepared jars. The brine is prepared separately. For him, 2 tbsp dissolves in a liter of water. spoons of salt. A three-liter jar will need about one and a half liters of liquid. Boiling brine is poured into the jars, after which they are covered with plastic lids and left for two days in a cool place. Further, 2 tbsp is poured into each container. tablespoons of dry mustard powder, jars are left for several hours. Then the brine is drained, boiled, poured back, the banks are rolled up.
Before pickling cucumbers, you should take care of their subsequent storage, as well as the preparation of all the ingredients that will be needed.
Pickled cucumbers are rightfully considered an integral part of the menu in the winter season. Preservation of vegetables in this way helps to preserve their beneficial properties, due to which the product has a high value. Let's consider the important aspects in order.
- In order for the pickles to turn out to be of high quality, use only young fruits. The so-called “piculi” are considered smaller in size - green cucumbers about 5 cm long. They are followed by gherkins, their length is about 7 cm. Fruits 10-12 cm long will be the best option for pickling. , but they take up a lot of space, and cutting them lengthwise is not supposed to.
- Often you can find canned cucumbers that can be salted together with oak, blackcurrant or cherry leaves. Due to the content of tannins in these plants, cucumbers retain their structure, remaining crisp and dense throughout the entire shelf life.
- If you are focusing on a variety of pickling cucumbers, give preference to Ryabchik, Vyaznikovsky, Dolzhik, Nezhinsky, Borshchagovsky. In cases where a decision is made to preserve vegetables for the future, choose only those fruits that grow in open ground. Greenhouse cucumbers, in turn, are tasteless and watery, they are categorically not suitable for pickling.
- In cases where, after sorting through the fruits, you did not weed out the extra ones (withered, large in size), add granulated sugar to the brine at the rate of 1.5-2% for the entire jar. Such a move must be made in order to speed up the fermentation process, which will not allow the cucumbers to “turn sour”. As a rule, small vegetables (5-10 cm) are salted in a 6-7% solution, while larger fruits are preserved in an 8-9% solution.
- Since cucumbers do not have a pronounced aroma and taste, they must be salted in combination with seasonings and herbs. Such a move will add saturation to the fruits, due to which the latter will not seem insipid. Depending on personal preferences, choose a bouquet of spices yourself, focusing on the taste preferences of households. The most popular and proven seasonings are coriander, garlic, parsley, allspice (peas), dill, celery, tarragon, horseradish, savory.
- The taste of canned cucumbers is directly dependent on salt. If you use old or stale products, the granules may not dissolve in water. Crystals, in turn, will begin to squeak on the teeth, spoiling the impression of using the product. Cucumbers will be covered with a white coating similar in consistency to mold.
- cucumbers (length 5-7 cm) - 2.3 kg.
- crushed sea salt - 160 gr.
- sugar (preferably beetroot) - 155 gr.
- citric acid - 2 sachets (about 22-25 gr.)
- purified drinking water - 3.2 liters.
- allspice - 8 peas
- garlic - 8 teeth
- horseradish leaves, currant leaves
- parsley dill
- Sort the cucumbers, sort them by size and degree of ripeness, wash thoroughly with a foam sponge. Type cold running water into a large basin, place the fruits there for 3-4 hours. After that, collect ice (preferably melted) water in another container, move the cucumbers into it.
- At this time, start processing the greens. Wash dill, parsley, currant and horseradish leaves to remove all dust and foreign microorganisms. Place the listed ingredients on a towel or paper towel and dry thoroughly.
- Sterilize jars of soda by boiling them in a saucepan for 5-7 minutes. At the end of the period, dry and leave to air at room temperature so that excess moisture evaporates.
- Put the washed greens on the bottom of the sterilized jar, start preparing the brine. Mix sea salt, granulated sugar (both beetroot and cane sugar are allowed), citric acid powder in one loose composition. Pour filtered water into the mixture, put the pot on the stove and bring to a boil.
- When the granules are completely dissolved, turn off the burner, wait 10 minutes, then turn it on again. Boil for another quarter of an hour, then remove from the stove and cool slightly. Put chopped parsley and dill on the bottom of the jar, send currant and oak leaves here. Peel the garlic and cut the cloves into 2 equal parts, send to the container.
- Lay out the cucumbers, arranging them in a convenient way (vertically, horizontally, diagonally), pour the fruits with the resulting brine, let it brew for 10 minutes with the lid open, then roll up and turn the jars upside down. Cover with a towel, cool to room temperature. Take it to the cellar or basement for at least 1 month.
- fresh cucumbers (length about 7-10 cm) - 1.7 kg.
- fresh dill - 1 bunch
- dill (seeds) - 35 gr.
- horseradish root - 4-6 gr.
- wild garlic - 2 stalks
- hot pepper - 3 gr.
- fine food salt - 155 gr.
- purified water - 2 liters.
- Sort the cucumbers by size, shape and variety, wash them under cold water, put them on a towel to dry completely. Pour running water into a bowl, add ice cubes, place the fruits there for 6 hours.
- While soaking is in progress, proceed to sterilize the jars. First, put each of them in a saucepan, pour water and boil. After that, wipe dry, leave until the moisture evaporates. When the soaking time is up, remove the fruit and cut off the “butts”, wash them well with a kitchen sponge to remove bacteria.
- Take an enamel pan, pour salt (food, not sea) into it, add filtered water. Put on the stove, boil so that the granules dissolve completely. After that, pass the pre-chilled brine through 3 layers of gauze.
- Peel the horseradish root, wash and chop the dill. Place cucumbers on the bottom of the jar, alternately shift them with spices (ramson, pepper, horseradish, seeds and a bunch of dill).
- Pour the brine into the container, put the pressing circle and oppression. Take the jar to a warm place for 1 week to start and mark lactic acid fermentation. After the specified period, remove the resulting foam, film and mold, add more brine.
- After updating the composition, take the container to a dark and cold place, the fruits should be thoroughly salted. At the same time, do not forget to remove moldy formations every day and wash the oppression.
- After about 1 week of pickling, remove the cucumbers from the jar, wash them in cold filtered (!) Water. Now place in new (sterile) containers, fill with the brine in which the preliminary preservation was made (first it must be passed through a cotton-gauze filter).
- When all the cucumbers and spices are stacked, close the jars with clean lids. Pour water at room temperature into a wide saucepan, put a jar / jars there, send it to the stove. To prevent the glass container from cracking, it is recommended to put a block of wood or a piece of cloth on the bottom of the pan.
- When the composition begins to boil, note the time, after half an hour, remove the cucumbers from the stove, cork the jars with tin lids. Turn the containers upside down, cool, then take to a cool place for long-term storage.
- short-fruited cucumbers - 1.8 kg.
- fresh dill - 1 bunch
- garlic - 5 teeth
- red pepper (ground) - 2 gr.
- horseradish root - 5 gr.
- blackcurrant (leaves or fruits) - 5/10 gr., respectively
- tarragon (leaves) - 4 gr.
- fine sea salt - 160 gr.
- drinking water - 2.3-2.5 liters.
- Pour sea salt into a thick-walled saucepan, add water, put the container on medium heat and bring the mixture to a boil. When the first bubbles appear, turn down the power, simmer the composition until the crystals are completely dissolved, then remove from the stove and cool. Pass the resulting brine through a gauze fabric folded in several layers, wait 1 hour.
- Sort the cucumbers, leave specimens about 9-10 cm long for preservation. Wash them under the tap, then send them to the basin and soak in ice water (the holding time is about 3-5 hours). After the specified period, wash the fruits again, cut off the “butts”.
- Peel and chop the dill into medium sprigs, cut the garlic cloves into 2 equal parts. Place the spices on the bottom of the container, add red ground pepper, currant berries or leaves, horseradish, tarragon here.
- Lay the cucumbers in a vertical way over the entire cavity of the jar, pour in the saline solution, close the nylon lid. Take the containers to a warm place for 2 weeks, wait for the end of fermentation.
- Remove the film and mold, add the brine to the top, step back from the neck by 3-4 cm. Put the jars in a saucepan, add water, boil for about a quarter of an hour with the lid open. After that, immediately roll up, turn the vessel upside down, cool. Take it to the basement or cellar for 2 months.
- tomatoes - 10 pcs. medium size
- cucumbers - 0.7 kg.
- ground salt - 40 gr.
- granulated sugar - 110 gr.
- horseradish leaves - 5 pcs.
- dill - 0.5 bunch
- parsley - 0.5 bunch
- hot pepper - 1 pod
- garlic - 0.5 heads
- bay leaf - 3 pcs.
- currant leaf - 5 pcs.
- fragrant cloves - 4 stars
- black pepper (peas) - 5 pcs.
- Wash the tomatoes with cold water, wipe them with a kitchen sponge, dry with a towel. Pass through a meat grinder, after removing the peel. Send the resulting porridge to a thick-bottomed pan, put on the stove, simmer (do not boil) over low heat for about half an hour.
- Prepare jars: wash them with soda, then boil for 7 minutes, dry. Soak cucumbers in a bowl of ice, preferably melted water, leave for 5 hours. After this period, cut off the ends, wipe with a towel.
- Wash the dill, parsley, horseradish and currant leaves, peel and chop the garlic into slices. Send the greens to the bottom of a sterile jar, add cloves, peas and hot peppers, bay leaf.
- Mix tomato juice with sugar and salt, wait for the crystals to dissolve completely. Pour the cucumbers with the resulting mixture mixed with boiling water in a ratio of 2: 1. Send the jars to the pan and put on the stove, boil for 10 minutes. Next, screw the containers with a tin lid, cool and transfer for long-term storage.
Like any other business, the preservation of cucumbers has a number of features that must be taken into account without fail. The main rule that you should pay attention to is the correct preparation of the brine, which sets the tone for the whole dish.
Video: a step-by-step recipe for pickled cucumbers for the winter
First of all, it should be noted that special fruits are selected for salting, they should be with an uneven surface, covered with pimples. Of course, an interesting option would be to preserve the natural green color of vegetables - for this purpose, they must be poured over with boiling water, and then immediately placed in a container with cold water. In addition, another way to preserve color and speed up fermentation is to overlay white cabbage leaves.
Prescription with sterilization
Place 10 g of horseradish, 50 g of tarragon, chopped garlic cloves in the amount of 3-4 pieces, a little bit of bitter red pepper in an enameled pan with a capacity of 4-5 liters. In this case, one part must be put on the bottom of the pan, and the second - already on top of the cucumbers.
Sort the vegetables - discard the overripe ones (they can be used in other types of preservation), then rinse, place vertically in a saucepan.
To prepare the brine, dissolve salt in water (take 50 g per 1 liter), boil for a couple of minutes, pour into a saucepan and cover with clean gauze on top. Let this container stand in the room for 3-4 days. Then the brine should be poured into another vessel, thoroughly wash the pickle with boiled warm water and place vertically in clean jars with already added fresh garlic and dill. The brine that you drained earlier, you will need to boil and remove the foam. Pour this brine into jars, cover with a previously boiled lid and place in a bowl filled with water at a temperature of 60 degrees. Sterilize three-liter bottles in it for 25 minutes, and liter bottles for 15. Seal the vessels after that, turn upside down and leave it in this position until it cools completely. Don't worry if the brine isn't clear at first, the haze will settle over time.
Prepare and.
Wash 1.5-2 kg of cucumber fruits that are approximately the same size. Wash very thoroughly. Peel 3-4 garlic cloves and cut into pieces. Thoroughly wash the spicy herb - a couple of dill umbrellas, a sprig of cherry leaves and two horseradish leaves.
Put the lids in a saucepan, fill with water and boil, “cook” over medium heat for 3-4 minutes.
To prepare the filling, dissolve 50 g of salt in a liter of cold water (a three-liter bottle will take about 1-1.3 liters of filling). Put the vegetables in jars and layer them with spices, adding also 3-4 parsley and 5 peppercorns.
Pour hot filling into bottles, cover with tin cans, but do not seal, but simply put in the fermentation room (it will take about a week or a little more). After this period, fill in an additional amount of filling and seal using a seamer. The hostesses simply adore this recipe because the quality of the finished product is unusually high and even at room temperature it is perfectly stored.
Master and - this vegetable also makes delicious snacks.
Hello! I finally got to my favorite crunchy pickles. We will soon be making preparations for the winter of these wonderful vegetables. I finished last year's preparations by spring. We need to do more this year.
However, how do you guess? After all, such an appetizer will be in place on any table. No holiday is complete without bottoms. You can simply put them on the table, or you can cut them into a salad. Very well they go to pickle.
There are a lot of different recipes for these preparations, because each housewife has her own special secret of salting these crispy sweets.
I have prepared for you my favorite options, according to which I really get a very tasty salty snack for the winter. If you are already familiar with some recipe, try the other suggested methods.
The main thing is to choose pickled cucumbers. Such as - "Nezhinsky", "Crunchy", "Salting", "Paris Gherkin", "Zozulya".
One of the most popular and simple options for harvesting for the winter. For some, it may be a revelation to see an oak leaf in the ingredients. It gives a special flavor. Try it.
Ingredients:
- Cucumbers - 20 pcs
- Garlic-3 cloves
- Oak leaf - 5-6 leaves
- Currant leaves - 5-6 leaves
- Cherry leaves -5-6 leaves
- Horseradish - 4 sheets of horseradish
- Dill - 4 umbrellas
- Bay leaf - 2 pcs
- Black peppercorns - 6 pcs
- Salt - 3 tbsp. for a 3 liter jar
Cooking method:
1. At the bottom of a clean and dry jar, alternately lay oak, currant, cherry and bay leaves. Then put dill umbrellas.
2. Peel the garlic and cut the cloves in half, place in a jar. Then peppercorns and two leaves of horseradish.
3. Then, very tightly, in an upright position, lay the washed cucumbers. In the space remaining from the top, lay them already horizontally so that they are as dense as possible to each other.
4. Pour salt into a half-liter jar and fill it with water not completely. Stir the salt and pour the solution into the jar of cucumbers. Then add ordinary clean cold water almost to the top. Leave not much space.
5. Place the remaining two sheets of horseradish tightly on the very top and add water to cover the leaves.
Horseradish leaves are covered on top so that there is no mold later.
6. Then put the jar on a plate, cover with a lid on top and leave for about three days. During this time, the fermentation process will take place and part of the water will flow out.
7. After three days, add salt water, close the lid tightly and store in a cool dark place. Cucumbers pickled in this way are crispy and very tasty.
Salting for the winter in 1 liter jars in a hot way, for storage in an apartment
This method is with sterilization. But on the other hand, prepared homemade preparations in this way can be stored in an apartment at room temperature. For example, in the pantry or on the mezzanine.
Ingredients for three liter jars:
- Fresh cucumbers - 1.5 kg
- Dill umbrellas - 3 pcs
- Horseradish leaves - 3 pcs
- Currant leaves - 6 pcs
- Cherry leaves - 6 pcs
- Garlic - 3 cloves
- Black peppercorns - 15-18 pcs
- Pepper sweet peas - 6 pcs
- Carnation - 6 pcs
- Salt - 3 teaspoons
- Sugar - 6 teaspoons
- Vinegar 70% - 1.5 teaspoons (9% - 4 teaspoons per one liter jar)
Before you start, rinse the cucumbers well under running water. Then fill them in and leave for 2 hours. If they are recently collected, then one hour will be enough.
Cooking:
1. First, currant and cherry leaves, as well as dill umbrellas, pour boiling water over and leave for 1 minute to sterilize. Scald horseradish leaves in boiling water for 30 seconds.
2. Then put on the bottom in each liter jar - a clove of garlic, 5-6 black peppercorns, 2 allspice peas, 2 cloves, 2 currant and cherry leaves, 2/3 dill umbrella. Lay the horseradish sheet last.
Banks should first be sterilized over steam or in the oven. The lids need to be boiled.
3. Next, cut off the tips on both sides of the cucumbers and lay them vertically tightly in jars. If there's still room on top, lay out what's left. You can cut into pieces so that they lie down more densely, or you can even put small tomatoes. Put a piece of dill umbrella on top.
4. Pour 1 teaspoon of salt and 2 teaspoons of sugar into each jar. Pour hot boiling water over it, top it off by about 0.5 cm and cover with lids. Take a wide saucepan and put a napkin or towel on the bottom, then put jars there and fill with water up to the “hangers”. Boil for 10 minutes to thoroughly sterilize.
If you want more salty cucumbers, then put salt - 2 teaspoons, and sugar - 1 teaspoon.
5. After boiling, carefully remove the jars from the pan, pour vinegar into them and roll up the lids. Turn over, cover with a towel and leave to cool completely. When it cools down, put it in the place where you store your blanks.
The most delicious recipe for crispy cucumbers, like from a barrel
Ingredients for a 3 liter jar:
- Cucumbers -1.5 kg
- Salt - 3 tbsp. heaped spoons
- Horseradish leaf - 1 pc.
- Umbrella dill - 2 pcs
- Currant leaf - 2 pieces
- Cherry leaf - 2 pcs
- Tarragon - 1 sprig
- Hot pepper - to taste
- Garlic - 5 cloves
Cooking:
1. Wash cucumbers properly and soak for several hours in water. Then rinse again and cut off the stems.
2. Rinse all greens and leaves. Peel the garlic and cut in half.
3. Pour 3 tablespoons of salt into a mug and pour hot water. Mix well until completely dissolved and let cool.
4. At the bottom of the jar, lay cherry leaves, currants, horseradish leg, 1 dill umbrella. Then the first layer of cucumbers. Spread the garlic and pieces of hot pepper over the jar. Next, stack the vegetables as tightly as possible. Top with a sprig of tarragon and dill umbrella.
5. Pour about two-thirds clean cold water into the filled jars. Then pour water with salt and top up with clean water up to the neck, leaving a space of about 1 cm to the end.
6. Put the jars on plates and leave it for 3 days. Cucumbers should turn sour, and the brine will become a little cloudy.
7. After that, drain the brine and boil it for 1-2 minutes. Then again pour it hot into jars to the edge of the neck and close the lids. Store in a cool place. In two weeks they will be completely ready. They turn out very tasty and are in no way inferior to barrel ones.
A simple recipe with mustard, no sterilization
I also really like this way of salting. I like the tangy flavor of mustard in brine. And the method itself is quite simple. You will not spend a lot of time on blanks. It all depends, though also on the number of cans and ingredients. But anyway, you won't regret it.
Ingredients for 3 liters:
- Cucumbers - 1.7-1.8 kg
- Water - 1.5 l
- Salt - 3 tablespoons
- Currant leaf - 5 pcs
- Cherry leaf - 8 pcs
- Oak leaf - 2 pieces
- Dill umbrellas - 4 pcs
- Horseradish leaf - 2 pieces
- Dry mustard - 2 tablespoons
- Black peppercorns - 10-12 pcs
Cooking method:
1. Rinse the vegetables and cut off the ends on both sides. Soak them for 4 hours, then rinse again.
2. In a three-liter jar, place one sheet of horseradish on the bottom, then half of all greens and 5-6 peppercorns. Then pack the cucumbers tightly, adding the remaining greens.
3. Add salt to the water and boil. Then pour it into a jar and close the capron lid. Leave to cool, then remove the lids and cover the necks with gauze. Leave it like this for two days, periodically removing the foam. Then pour the brine into a saucepan and boil.
4. Pour mustard powder into a jar. Then pour hot brine over and close the lid until cool. Then remove the lid and leave for 6 hours.
5. After 6 hours, drain the brine again and boil for about 7-10 minutes. Then pour into a jar and roll up the lid.
6. Turn neck down and wrap with something warm for self-sterilization. Then put away in a place to store blanks. At first, the brine will be cloudy, then the mustard will settle and it will become transparent, and the cucumbers are incredibly tasty.
Video on how to pickle cucumbers in jars without vinegar
If there are still doubts and not everything is clear from the descriptions and photos, I suggest watching a video recipe for making “green ones” for the winter. The recipe is very simple, without sterilization.
Ingredients for 2 three-liter jars:
- Water - 3 l
- Salt - 6 tbsp or 200 gr
- Medium-sized cucumbers - 4 kg
- Horseradish root or leaves - 6 pcs
- Currant and cherry leaves - 10 pcs each
- Black before peas and fragrant - 10 pcs each
- Garlic - 10 cloves
- Dill with seeds
Watch the video for the cooking method.
Now everything should become clear and understandable. Put them in storage, and after two or three weeks you can already start eating delicious crispy cucumbers.
Well, friends, I showed you and told you about the wonderful and simple methods of salting your green vegetables for the winter. Choose your favorite, or better yet, try them all. After all, everyone has their own uniqueness.
Enjoy your meal!
