Of course, everything can be bought in the store. And pickles are no exception. But if you good hostess or if you want to become one, then you will have to learn how to pickle cucumbers.
Pickling cucumbers for the winter is a special ritual, and there are so many recipes! Read in this article: how to pickle cucumbers using cold and hot methods, my original recipes pickling cucumbers. Read on.
Here's what the professionals advise.
Salting crispy cucumbers for the winter
For pickling, you need to prepare.
Start with the containers and dishes in which you are going to roll the cucumbers.
- Cans with a capacity of 1.5 liters to 3 are suitable. I prefer three-liter jars.
Take care of the lids too.
- For cold salting, you will need hard plastic lids, those that need to be preheated.
- For hot salting you need metal lids and a good seaming machine key.
Ingredients.
Of course the cucumbers themselves.
- Medium-sized cucumbers of the same shape and color, with small pimples, are best suited for pickling.
- Before pickling, cucumbers must be soaked for at least 2 hours in cold water.
- Many recipes recommend trimming the ends of cucumbers, I never do this, but cucumbers are pickled and stored perfectly. So, to trim or not to trim is a matter of taste and aesthetics.
Salt and spices.
- The most common table salt for pickling cucumbers is suitable, the kind that comes in a simple paper packet, without iodine or any additives.
- For the cold method of pickling cucumbers, you will need dill sprigs, or rather umbrellas with seeds, currant leaves, cherries and plums. Garlic cloves and horseradish root will also come in handy. Nothing else.
- For hot salting you need Bay leaf, peppercorns and citric acid as a preservative. No herbs or leaves in hot pickle no need, cucumbers turn out fragrant and crispy without them.
Recipes for pickling cucumbers for the winter - tasty and simple! Or how to pickle cucumbers
The cold method is the simplest and most accessible
Ingredients:
- cucumbers
- currant, cherry and plum leaves
- dill umbrellas
- garlic cloves
Cooking method:
- Soak the cucumbers in cold water for 2 hours. Place 2-3 teeth in clean 3-liter jars. garlic, dill umbrellas and leaves. Place the cucumbers very tightly on them, try to press them very tightly. During the pickling process, the cucumbers shrink and the jar will not be full, and microbes can easily penetrate into the empty space.
- After placing the cucumbers, pour 1 tbsp into each jar. l. coarse salt with top.
- Then fill with cold boiled water and close with tight plastic lids.
- Turn the jar upside down several times to disperse the salt.
- Place the jars in a cool place, but not in the refrigerator. At first the brine will be cloudy, then it will begin to lighten. Liquid may leak out from under the cap; opening and adding is unnecessary. Better notice this jar and eat it first. Cucumbers are ready in 2-3 weeks this way and can be stored for almost a year.
By the way, cold cucumbers are my favorite. They really remind me of my grandmother’s cucumbers from a large oak barrel. Try it, you won't regret it!
Video recipe "Quickly pickled cucumbers"
Hot method of pickling cucumbers
By pickling cucumbers in this way, you prepare homemade canned food for future use. They do not require storage in a cool place, but the salting process is quite labor-intensive and even dangerous.
You will have to tinker with boiling water, hot jars and pour brine over the cucumbers 3-4 times. Be patient and strong, the results are worth it!
Ingredients:
- cucumbers
- sugar
- Bay leaf
- peppercorns
- lemon acid
Cooking method:
- Soak the cucumbers and place tightly in 3-liter sterilized jars. In this recipe, the cucumbers are reduced and even boiled, so the more densely the cucumbers are packed, the less fuss with half-empty jars.
- Boil water and carefully pour over cucumbers. Cover the jars with lids and leave for 15 minutes.
- Drain the water. Boil another water and pour it over the cucumbers again. Leave for the same time. Drain the water into large saucepan, add sugar and salt at the rate of 2 tbsp. l. salt and 3-4 tbsp. l. sugar per jar. Sugar preserves the color and crunchiness of cucumbers, but does not add sweetness to the brine. Boil the brine.
- Pour 0.5 tsp into each jar. citric acid, pour boiling brine and roll up with metal lids.
The jars can be put away to cool in a cupboard or in a far corner. After rolling, I wrap my cucumbers in a warm blanket for a day. As my mother taught me, I think they are warmer there and that makes them tastier.
Preface
Summer makes us happy big amount a variety of fruits, fruits and vegetables, therefore, trying to preserve the harvest grown with such difficulty, many housewives are busy preserving. Many people know how to pickle cucumbers or preserve them pickled, but there are recipes that simply must always be on hand.
Lightly salted cucumbers - first recipe
Cucumbers can be eaten raw, as well as pickled for the winter, salted and even stewed, especially since the recipes in a huge number available on special culinary sites. The most popular are considered lightly salted cucumbers who will become great snack For festive table and a vitamin supplement to the daily menu. To prepare them you will need: cucumbers, garlic, aromatic herbs, salt and water.
The first thing you need to do is select the vegetables for pickling. It is recommended to choose those that are approximately the same size, are dense and dark green in color. Pickled cucumbers should always be stored in glass jars or in enamel containers with intact enamel, as well as in any other container that does not oxidize. It is strictly forbidden to preserve lightly salted cucumbers in an aluminum pan for the winter, since the acid will destroy the aluminum oxide film and unsafe substances will partially transfer to the product.
At the bottom of the prepared container we place several peas of pepper, both allspice and black, and add garlic and herbs to them. You can also add cherry, oak and horseradish leaves, which will help keep your pickles crispy and flavorful. We take the cucumbers out of the water, carefully cut off the ends; to speed up the pickling process, you can pierce the fruits with a needle. Then we put them in a container without tamping them, otherwise the fruits will lose their crispness.
Next, prepare the brine - to do this, pour water into the pan and add salt at the rate of 2 tbsp. spoons with a tubercle per 1 liter of water. The brine does not need to be boiled, but only brought to this state. Then put some of the spices in a jar and pour the hot liquid over the cucumbers. Place the remaining greens on top and apply pressure. To do this, place a clean plate the diameter of the pan in the container and place a load on top (a can or bottle of water).
This is, in principle, the whole secret of preparation, thanks to which pickles will delight you all winter. By preserving using this method, you will not spend a lot of time, and your family will be able to enjoy pickled and crispy cucumbers on the second day. If you would like to receive more sour vegetables, then you need to leave them to ferment in brine for a few more days indoors. Otherwise, you need to put the container with pickles somewhere where the temperature is slightly above 0 degrees - in the refrigerator or in.
Recipe number 2 - quick and tasty
For this recipe you will need small cucumbers with thin skin. Ideally, these are greenhouse vegetables, more tender. To prepare, take a plastic food container or a glass jar with a lid that can be tightly closed. At the bottom you should place chopped herbs, a few cloves of garlic, which need to be lightly crushed with a knife, as well as black peas and a few pieces of allspice.
Cut the cucumbers lengthwise and place them as tightly as possible in the jar, sprinkling them well with salt. Close the container tightly, and then begin to shake it vigorously so that the contents hit the walls of the container. After a few minutes, the cucumbers will release juice and will be almost completely immersed in brine.
You need to periodically shake the jar for an hour, after which you can enjoy lightly salted cucumbers. All that remains is to wash it off the cucumbers extra salt and serve them on the table, placing them beautifully on a dish. This recipe makes it possible to prepare pickles in minutes. Of course, this method is not suitable for preserving them for the winter, but for lunch at the dacha it would be quite appropriate.
Pickled cucumbers in tomato juice
This recipe for pickling cucumbers in tomatoes is suitable for those who have a cellar or large refrigerator for storing preserves in a cool place. It is advisable to use fresh juice, squeezed from tomatoes.
For one three-liter jar you will need:
- 1.5 liters of tomato juice;
- the same amount of cucumbers;
- salt – 3 tbsp. spoons;
- 10 gr. tarragon;
- garlic - a few cloves;
- bunch of dill.
We wash the vegetables and herbs themselves well under running water. Place dill and chopped garlic on the bottom of the glass container and place the cucumbers vertically on top, according to the recipe. Freshly squeezed juice should be boiled and salt should be added to it. After this, cool the juice, pour in the cucumbers and cover with a plastic lid.
The container must be placed in a place where there is no access to sunlight. After 7–8 days, you can enjoy crispy pickled cucumbers in tomato sauce. Cucumbers prepared according to this recipe can be stored all winter. There are also options for salting vegetables in tomato paste, but use Fresh Juice still better.
Cucumbers in mineral water
Considering that pickled cucumber recipes will be in demand throughout the summer, it’s worth considering another option that involves using mineral water. Components:
- 1 kg of fresh cucumbers, preferably small fruits, approximately the same size;
- 3 tablespoons (tablespoons) salt;
- a bunch of fresh dill;
- head of garlic;
- 1 liter of mineral water, highly carbonated.
For proper salting Here are some tips for winter:
- It is better to take cucumbers with pimples, just picked, but twisted fruits are not suitable for preservation.
- mineral water must be of good quality.
- It is advisable to use regular salt, without iodine.
To pickle cucumbers according to this recipe, you will need a glass container, for example, three-liter jars. The main thing is to be able to tightly close the cucumbers.
Before you start pickling, you need to wash the fruits, and also prepare the dill and garlic. The dill should be divided into 2 parts, and the covering scales should be removed from the garlic and cut into slices. Place half the greens, garlic and cucumbers into the container. All this is filled with brine (mineral water with salt dissolved in it), the rest of the dill is added. Then cover the dishes with a lid and put them in a cool, dark place. After 7–8 days, cucumbers pickled in mineral water can be placed on the table.
Salting vegetables in a barrel
According to the oldest and traditional recipes For winter use, cucumbers are salted in oak barrels, thanks to which vegetables acquire a special aroma and taste. Oak leaves, horseradish and dill are placed in such containers, and the walls are rubbed with garlic, and only then cucumbers are added.
The workpiece is filled with brine, after which a clean linen cloth is spread on top, followed by a lid and a weight. For several hours (but no more than 15) the barrel remains in a room where the temperature is maintained at approximately +20 degrees. After this, the cucumbers are taken to a place where the temperature is no more than +1 degree. After about a month, you can try pickled cucumbers. To barrel salting To save from mold, you should use ingredients such as sugar beets or dry mustard.
Pickled cucumbers with mustard
Pickled cucumbers with mustard or in tomato are also enough delicious snack, which in its own way spicy taste will not yield to anything traditional salted vegetables. This method preservation from the whole variety of recipes is also very different delicious pickle, which can then be used in baking or for making pickle sauce.
To get 10 one-liter jars of pickled cucumbers in mustard you will need the following ingredients:
- 5 kg of gherkins (small cucumbers);
- 10 cloves of garlic;
- 30 peppercorns;
- 10 pieces of dill umbrellas;
- horseradish leaves to keep pickled cucumbers crispy;
- water - two liters or a little more, depending on how the jars are filled;
- 45–50 grams of salt;
- mustard seeds – 10 teaspoons;
- sugar – 5 tbsp. spoon;
- allspice – 30 peas;
- vinegar 9% - 150 grams.
The recipe for preserving pickled cucumbers consists of several stages. It would be correct if the prepared vegetables were soaked in very cold water for several hours before salting. Place herbs, peppers, garlic, mustard seeds and cucumbers in sterilized jars. While the cucumbers are soaking in water, you need to prepare a brine consisting of water and salt with added sugar. The prepared ingredients should be put on fire, but not boiled, but only brought to the boiling point, then, after removing from the stove, add vinegar to the brine.
The resulting marinade must be poured into jars filled with spices and cucumbers and placed for sterilization. To properly carry out the sterilization process, 5 minutes will be enough. Cans need to be rolled up iron lids and leave until cool, turning them upside down, but do not cover them with anything. In this case, the pickled cucumbers will be tasty and crispy.
To ensure that the pickling process does not take much time, and that pickled or pickled cucumbers are tasty, beautiful and crispy, you should use some tips:
- For uniform pickling, fruits should be chosen of the same size, preferably of the same variety. In addition, cucumbers should be salted immediately after picking, but if they are slightly wilted, then you need to cut off the ends on both sides and soak the vegetables in cold water, changing the water several times.
- Cucumbers should have soft skin and a small seed chamber.
- To prepare brine according to any of the recipes, it is advisable to take raw, spring water or regular water from the tap, only filtered.
- The spice set should include oak bark. This will not only preserve the beautiful color of the vegetables, but will also add extra crispiness to them.
Many are sure that Russia is the birthplace of the cucumber, but in fact this vegetable, often found on our table in pickled or salted form, comes from the Indian tropics, where it has been growing for six thousand years. Despite their centuries-old age, cucumbers are still in demand today; they are an obligatory crop grown in every summer cottage. Therefore, the question of how to pickle lightly salted cucumbers is very relevant for every housewife. By preparing them according to one of the described recipes, you can delight your loved ones with crispy and aromatic snack all winter.
Canned cucumbers are not only tasty, but also very healthy! It would seem that what can you tell us about pickling cucumbers? But almost every housewife has her own tricks to make the preparations tastier, healthier, and store them easier and longer.
We present to you the most appetizing and delicious recipes for pickling cucumbers from the best housewives!
1. Canned cucumbers with red currants
Products:
1. Cucumbers - 600 gr.
2. Garlic - 2 cloves
3. Onions - 1 pc.
4. Red currants - 1.5 cups
5. Black pepper, peas - 3 pcs.
6. Cloves - 3 pcs.
7. Water - 1 liter
8. Sugar - 1 tbsp. spoon
9. Salt - 2.5 tbsp. spoons
How to cook canned cucumbers with red currants:
Wash the cucumbers. Place spices at the bottom of the jar. Place the cucumbers vertically in jars. We clean the currants (0.5 cups) from the branches, sort them and wash them. Distribute the berries between the cucumbers. Pour hot brine over the cucumbers, immediately cover with lids and sterilize for 8-10 minutes. Then roll up the jars and wrap them. Brine. Bring the water to a boil, add salt and sugar, add red currants (1 cup).
2. Cucumbers in spicy tomato sauce
Wash the cucumbers and soak for 1-2 hours in cold water.
Products:
1. Cucumbers - 4.5 kg.
2. Garlic – 180 gr.
3. Tomato paste– 150 gr. (3 full tablespoons)
4. Sunflower oil – 250 ml.
5. Sugar – 150 gr.
6. Salt – 31 tbsp. spoons (you can add salt to taste while working)
7. Vinegar 6% - 150 ml.
8. Hot paprika – 1 teaspoon
9. Ground black pepper – 1 tbsp. spoon
How to cook cucumbers in spicy tomato sauce:
Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only lengthwise. Press the garlic through a press. Add all ingredients except vinegar. Place on moderate heat. After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet. Let the cucumbers simmer for another 15 minutes. Add vinegar. The total simmering time is 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. Place the cucumbers in prepared sterilized 0.5-liter jars. Pour in the sauce and sterilize for 25-30 minutes. Close the jars and turn over until they cool completely.
3. Cucumbers with apples (marinated and lightly salted)
Products:
for 3 liter jar
1. Apples (sour) - 1-2 pcs.
2. Garlic - 3-4 cloves
3. Dill (umbrellas)
4. Cherry leaf, currant
5. Allspice peas - 12 pcs.
6. Cloves - 12 pcs.
7. Bay leaf - 4 pcs.
8. Sugar - 5 teaspoons
9. Salt - 4 teaspoons
10. Vinegar essence - 2 teaspoons
11. Cucumbers – 1.5 – 2 kg.
How to cook cucumbers with apples (marinated and lightly salted):
Cut the garlic into slices, wash the greens. Place washed cucumbers in clean jars, interspersing them with spices and apple slices (do not peel the peel). Fill the jar with boiling water and let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10 minutes, then pour the brine into the pan again. Let's boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, fill it with boiling syrup and roll up the boiled lids. Turn the jars over and wrap them until they cool. Cucumbers are stored at room temperature or in a cool place.
Lightly salted cucumbers (hot method):
Place cucumbers with spices in a deep container and apple slices. IN hot water(per 1 l) dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cooled, then put in the refrigerator. The next day, the cucumbers are ready to eat.
4. Pickles for the winter
Products:
per 1 liter jar.
1. Cucumbers - how much will it take?
2. Dill umbrella - 1 pc.
3. Horseradish leaf - 1 pc.
4. Garlic - 5-6 cloves
5. Hot pepper - 3-4 rings
6. Bell pepper - 2 rings
7. Currant leaves - 2 pcs.
8. Coarse salt - 20 gr.
9. Acetyl (crush) - 1.5 tablets
How to prepare pickles for the winter:
Pour cucumbers cold water and leave for 4-6 hours. Prepare the jars and fill the lids with boiling water. Peel the garlic, rinse the herbs, chop the pepper. Place a horseradish leaf, a sprig of dill, and currant leaves at the bottom of the jar. Fill the jar tightly with cucumbers. Add the garlic cloves and add the peppers. Pour boiling water over, cover with lids and let cool enough to handle. Drain the water into the pan. Add 100 ml. boiled water. Let it boil. Pour salt and crushed acetyl into the jars. Pour boiling cucumber water over the cucumbers, one jar at a time. To the top. Close the jar immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and place in a pre-prepared “warmth”. Leave the pickled cucumbers for a day.
5. Pickled cucumbers with gooseberries
The recipe has been tested several times. There are never misfires. For several years I have been sealing cucumbers according to this recipe - the jars do not explode or become cloudy.
Products:
for four liter and three 700 gram jars
1. Small cucumbers - 4 kg.
2. Gooseberries - 0.5 kg.
3. Garlic - 1 head
4. Cherry leaf - 10 pcs.
5. Currant leaf - 5 pcs.
6. Large horseradish leaf - 1 pc.
7. Dill - 1 branch-stem with an umbrella
8. Black pepper - 10 peas
9. Carnation - 10 flowers
10. Small horseradish root - 1 pc.
11. Spring water - 3.5 liters
for marinade (per 1 liter of water):
1. Salt - 2 tbsp. spoons
2. Sugar - 3 tbsp. spoons
3. Vinegar 9% - 80 gr.
How to cook pickled cucumbers with gooseberries:
Wash the cucumbers thoroughly. Pour cold water over the cucumbers for 3-4 hours. Wash the greens and dry with napkins. Chop finely. Peel the garlic and horseradish root and also finely chop. Place everything in a bowl and mix well. Cut off the “butts” of the cucumbers. Sterilize jars. Place a tablespoon of mixture of herbs, garlic and horseradish into each jar. Place the cucumbers tightly, sprinkle a handful of washed gooseberries on top. Boil water, pour in cucumbers, heat for min. 15. Repeat again. Then add pepper, cloves, sugar, salt, and vinegar to the water drained from the cucumbers. Cook the marinade over low heat for min. 10-13. Fill the jars with marinade to the top so that even a little flows out. Boil the lids for 5 minutes. Roll up the jars, place the lids down, and wrap them very well. After a couple of days, turn the cucumbers over and keep them under the blanket for another two days.
6. Pickled cucumbers, sterilized without vinegar
A recipe for pickled cucumbers without vinegar allows you to make fragrant and crispy cucumbers for the winter.
Products:
1. Cucumbers – 1 kg.
2. Horseradish root – 50 gr.
3. Garlic – 1-3 cloves
4. Bay leaf - 1-2 pcs.
5. Oak leaves - 1 pc.
6. Cherry leaves - 1 pc.
7. Black currant leaves - 1 pc.
8. Mustard (grains) – 1-3 pcs.
9. Dill – 30-40 gr.
10. Dill (seeds) – 2-3 pcs.,
for brine:
1. Water – 1 liter
2. Salt – 2 tbsp. spoons
How to prepare pickled cucumbers, sterilized without vinegar:
The cucumbers are placed in jars, filled with brine, covered with lids and kept for 3-4 days at room temperature (for lactic fermentation). Then the brine is drained from the jars and boiled. Cucumbers are thoroughly washed in cold water. Place them in jars again, adding spices and spices for the aroma, density and fragility of the cucumbers. Pour boiling brine into the jars of cucumbers and sterilize at a temperature of 80-90°C: liter jars - 20 minutes, three-liter jars - 40 minutes.
7. Pickling cucumbers in jars is the simplest and most delicious recipe
Products:
1. Water – 1 liter
2. Salt – 50 gr.
3. Cucumbers – how much will it take?
4. Spices to taste
How to prepare pickled cucumbers in jars - the simplest and most delicious recipe:
Not a large number of Cucumbers can be pickled without pasteurization in glass jars. Fresh cucumbers, preferably the same size, are thoroughly washed, placed in jars, layered with spices and poured boiling (but you can also cold - this cold method pickling cucumbers) with a 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin lids, boiled in water, but do not roll up, but are placed at room temperature for several days (up to 7 -10 days) for fermentation, after which they add brine and seal using a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.
8. Pickled cucumbers and tomatoes (very simple and tasty recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Products:
for a three-liter jar:
1. Cucumbers – how much will it take?
2. Tomatoes – how much will it take?
3. Lemon acid- 0.5 teaspoon
4. Salt – 70 gr.
5. Sugar – 1.5 tbsp. spoons
6. Bay leaf - to taste
7. Peppercorns - to taste
8. Onions - 2-3 pcs.
9. Garlic – 3-4 cloves
10. Sweet pepper – 2-3 pcs.
11. Leaves of cherry, currant, oak - 3-4 pcs.
12. Amaranth (shiritsa) – 1 sprig
How to cook pickled cucumbers and tomatoes (very simple and tasty recipe):
At the bottom of a dry steamed jar put dill, horseradish, 3-4 leaves of cherry, currant, oak, and a sprig of agaric (to make the cucumbers crunchy). Place cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 l) - be careful not to crack the jar. Immediately roll up, turn upside down and wrap until completely cool.
9. Secret recipe for awesome cucumbers “You’ll lick your fingers”
Products:
1. Cucumbers - 4 kg.
2. Parsley - 1 bunch
3. Sunflower oil - 1 cup (200 grams)
4. Table vinegar 9% - 1 glass
5. Salt - 80 gr.
6. Sugar - 1 glass
7. Ground black pepper - 1 dessert spoon
8. Garlic - 1 head
How to cook secret recipe awesome finger licking cucumbers:
4 kg of small cucumbers. Mine. You can trim the tails and noses slightly. Cut the larger cucumbers lengthwise into 4 pieces. Cut the smaller ones in half lengthwise. Place the prepared cucumbers in a saucepan. Finely chop a good bunch of parsley and send it to the cucumbers. Add a glass to the pan sunflower oil, glass of 9 percent table vinegar and 80 gr. salt (do not pour a 100-gram glass to the top onto your finger). Pour a glass of sugar into the resulting marinade for cucumbers, dessert spoon black ground pepper. Cut the head of garlic into slices and place in a saucepan. We wait 4-6 hours. During this time, the cucumbers will release juice - the pickling will take place in this mixture. We take sterilized 0.5 l. jars and fill them with cucumber pieces: place the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with the prepared lids and sterilize for 20-25 minutes. Take it out, roll it up tightly. Place the jars upside down, wrap them in towels until they cool completely.
10. Pickled cucumber salad
Products:
for a 0.5 liter jar
1. Cucumbers
2. Onions - 2-3 pcs.
3. Carrots - 1 pc.
4. Garlic - 1 clove
5. Dill seeds (dry) - 1 teaspoon
6. Bay leaf - 1-2 pcs.
7. Allspice - 2 peas
for marinade (for 8 0.5 liter jars)
1. Water - 1.5 liters
2. Salt - 75 gr.
3. Sugar - 150 gr.
4. Table vinegar - 1 glass
How to make pickled cucumber salad:
Cans 0.5 l. with lids must be sterilized first. Wash the cucumbers. Cleaning onion, 2-3 medium onions and 1 carrot are used for each jar. Cut the cucumbers crosswise into centimeter slices. We also cut the onion into thin rings, and grate the carrots coarse grater. In each prepared jar we put one good clove garlic slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so on up to the top of the jar we alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve 75 grams in it. salt (about 3/4 of a 100-gram glass), 150 gr. sugar and finally pour in a glass of table vinegar. Fill the jars with boiling marinade, cover with lids and sterilize for 35 minutes. at a low boil. We take it out, roll it tightly, you can turn it over, but if you want to keep it beautiful appearance To avoid mixing the layers, it is better not to turn them over. Cover the pickled salad and let it cool until the next day.
11. Lightly salted cucumbers with vodka
Products:
1. Cucumbers
2. Horseradish leaves
3. Cherry leaves
4. Currant leaves
5. Bay leaf
6. Dill umbrellas
7. Black peppercorns
8. Vodka - 50 ml.
9. Salt - 2 tbsp. spoons
How to prepare lightly salted cucumbers with vodka:
Wash the cucumbers thoroughly and cut off the ends on both sides. Wash all the greens and place them in a saucepan, add peppercorns and place cucumbers on top. Prepare the brine at the rate of 2 tablespoons of salt and 50 ml. vodka per 1 liter of water. Pour cold brine over the cucumbers, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.
12. Lightly salted cucumbers “Spicy”
Products:
1. Small cucumbers - 1 kg.
2. Garlic - 4-5 cloves
3. Pod hot pepper-1/2 pcs.
4. Large bunch of dill
5. Coarse salt - 6 tbsp. spoons
How to prepare lightly salted cucumbers “Spicy”:
Take young and elastic cucumbers, rinse. Cut off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. Place 2/3 of the total amount of dill and thinly sliced garlic at the bottom of the jar. Then place the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Place salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. In a few minutes. drain the water, bring to a boil and pour the resulting cucumbers again saline solution. Cover the jar with a saucer, on which place a small weight, for example, a small jar of water. Leave the cucumbers at room temperature for 2 days.
13. Summer salad for the winter
Products:
1. Dill, parsley
2. Garlic
3. Sweet pepper
4. Onion
5. Tomatoes
6. Cucumbers
7. Vinegar 9%
8. Salt, sugar
9. Allspice, cloves, bay leaf, allspice
How to cook summer salad for the winter:
In a sterile jar (I have 1 liter), put 3-4 sprigs of dill and parsley (green) on the bottom, cut 1 clove of garlic, if desired, you can put a ring of hot pepper, cut 1 medium-sized onion into rings, cut 1 sweet pepper into strips ( I always take either yellow or orange pepper for a variety of colors), then cut cucumbers, but not thinly, and tomatoes (it is advisable to take strong, fleshy, well-brown tomatoes so that they do not become limp and turn into mush). When adding vegetables, compact them a little. Then put 4-5 pcs on top. allspice, 2 cloves, 2-3 bay leaves. Prepare the brine: for 2 liters of water, 0.5 cups (250 grams) of sugar, 3 level tablespoons of salt; when it boils, pour in 150 grams. vinegar 9% and immediately pour the brine into the jars (this brine is enough for 4-5 liter jars). Then sterilize the jars for 7-8 minutes. from the moment of boiling and immediately roll up.
In winter, when serving, pour the brine into a separate bowl, place the vegetables (without spices) in a salad bowl and pour over vegetable oil to taste.
14. Grandma Sonya’s pickled assortment
Products:
for 3 l. jar
marinade:
1. Salt - 2 tbsp. spoons
2. Sugar - 6 tbsp. spoons
3. Vinegar 9% - 100 gr.
How to prepare Grandma Sonya's marinated assortment:
At the bottom of the jar we put a grape leaf, 1 leaf of red. currants, 1 black leaf currants, a bunch of dill along with the inflorescence, 2 laurel. leaf, horseradish root (the size of an index finger), 1 pod of hot pepper, 10 black peas. pepper, 2 cloves of garlic. We put vegetables in a jar (anything - cucumbers, tomatoes, onions, sweet bell peppers, cauliflower, white cabbage).
Pour 1150 ml into each jar. boiling water (1 liter 150 ml.). Let it sit for half an hour. Then pour all the water from the jars into a large saucepan (or two), add salt, sugar, vinegar, boil for 2-3 minutes. Now pour the marinade back into the jars, close the lids, turn them upside down and wrap them in a warm blanket.
“Super Chef” wishes you bon appetit!
are known to every housewife, who every summer takes care to prepare tasty and healthy home canning for your family.
IN last years Pickling recipes are becoming increasingly popular, but there are still housewives who are adherents classic way a recipe that has been passed down in the family for generations.
This is exactly the kind of recipe you can find on the yellowed pages of a cookbook, where your grandmother wrote it down in neat handwriting so as not to miss a single important ingredient.
Recipes for pickling cucumbers in jars for the winter
All family members will be pleased with crispy pickles in winter, when there is such a shortage fresh vegetables Both salads and prepared preparations save housewives in the summer, allowing them to diversify their family’s diet. And so that in winter you always have them at hand delicious pickles And vegetable salads, you need to think about their preparation today - at the height of the summer season, when vegetables ripen in the beds, and agricultural fairs are held in cities where you can buy necessary products at an affordable price.
Now let's talk about brine: despite the fact that it is much easier to prepare than in the case of pickling recipes, it also has its own characteristics. You should approximately calculate the amount of water required for one three-liter jar - the volume of the required brine is approximately equal to one and a half liters, but it is better to take it with a reserve, because the volume of liquid depends on how tightly you put the fruits in the jar. Take two liters of brine for each jar.
To this amount of water you should add four tablespoons (standard, heaped) of rock salt. Be sure to take rock salt, it is sold in blue packaging. Please note that iodized salt and fine extra salt are not suitable for salting.
The specified amount of salt must be dissolved in water, put on fire and brought to a boil. Boil the brine for 5 minutes and cool it. And at this time you can start filling the jars. At the very bottom you need to place a pickling broom: one umbrella of dill, a couple of blackcurrant leaves, a piece of horseradish leaf and a couple of cherry leaves; if desired, you can add a sprig of tarragon for flavor (this spice is popular among modern housewives). You also need to add three cloves of old garlic or five cloves of young garlic to the jar; the cloves can be cut in half so that they fully impart their aroma to the brine. Don't forget to scald the greens with boiling water before putting them in the jar.
Then you can fill the jar with cucumbers, laying the bottom layer vertically, as close to each other as possible. The second row can be laid out slightly at an angle so that as many fruits as possible fit into the container. Accordingly, the larger cucumbers should be placed on the bottom, and the smallest ones on the top. You need to leave room on top for greenery: add an umbrella of dill, cherry and currant leaves, a couple of cloves of garlic. Usually most of the pickling broom is placed on the bottom, and the rest on top.
When we fill filled jars, we need to fill them with cooled brine, and we fill them with hot brine only when we are preparing quick meals. lightly salted cucumbers in summer. During the fermentation process, the fruits will absorb some of the liquid, and we will need additional brine to fill the jar to the brim again. You may need to add a few small cucumbers to the bottle as well, as the fruit may settle during fermentation.
Recipe for pickling cucumbers in jars for the winter
Ideal preservation option cucumbers - pickling for the winter in jars, recipes can be found from various additions. For example, in our recipe we only used a pickling broom and rock salt, but in other recipes you can find in the list of ingredients mustard powder, chili pepper, even vodka, which in some pickling recipes is added to the brine.
Filling the jars with brine is not the last stage of preparation. Unlike pickling, where immediately after the marinade has taken its place in the jar, they are sealed with iron lids, everything is different with pickles. What awaits us ahead natural process fermentation, which occurs with the release of gases, so the jars cannot be sealed with lids, otherwise they will simply fly into the air.
Active fermentation lasts two days in hot summer weather. The jars should be placed in a dark place in the room so that the sun's rays do not fall on them. It is advisable to cover the neck with several layers of gauze and tie it with an elastic band so that midges do not stick to the fermenting brine.
After two days, the brine from the jars must be poured into a saucepan and brought to a boil again. And the cucumbers should be served cold boiled water and rinse them, washing off the white coating after fermentation. If the fruits have settled, you can add a couple more cucumbers on top. Then you need to add another 10-15 black peppercorns to the jar and pour in the hot brine, filling the jars up to the shoulders. Only after this can you roll up the jars with iron lids, turn them over and leave them to cool.
Do not forget to boil the iron lids first; if you use screw-on lids, they must be new. They need to be boiled for 15 minutes, and then left in the water until the moment of twisting.
It is advisable to equip a cool place in the cellar or pantry for storage; you can put them on the balcony in a closet, making it thermally insulated. Small jars can also be stored in the refrigerator if there is still room for preservation.
Recipes for pickling cucumbers in jars for the winter
One of the most popular recipes for pickling cucumbers in jars for the winter- with the addition of mustard powder to the brine. Thanks to this simple addition, the shelf life of your preserves increases, and vegetables acquire an unusual aroma and unique taste. Don't worry, adding mustard won't make the vegetables spicy at all, just a little piquant.
To make the right brine for your vegetables, you can use grandma's method. A good salt brine should be 6%, which means that for one liter of liquid you need to take 60 grams of rock salt, sometimes its amount is increased to 80 grams.
The concentration of the solution can also be checked using grandma’s method: dip clean water into the prepared brine. egg, and if it doesn’t sink, then you have the ideal concentration for pickling.
For five liters of water for brine, we should take about 400 grams of salt and half a glass of dry mustard powder. Traditionally, in villages, vegetables were salted with mustard powder in large wooden barrels, adding more oak leaves, which made the fruits dense and fragrant.
You can pour mustard on the bottom of the jar, you can pour it on top before pouring cold brine into the jars, but it is better to mix mustard powder with hot brine and mix thoroughly until the powder grains dissolve. Then leave the brine to cool and pour into jars.
Pickles are an integral part of the winter diet. They are good both independently and in variety of salads and snacks. In this article we will look at the most popular salting methods.
Each of us loves to eat something tasty. Salted cucumbers great solution both for solo consumption and as part of various salads. We offer best recipes for winter preservation
To pickle cucumbers this way you will need:
- cucumbers;
- jars, washed and dried in advance;
- cold water (not from the tap);
- salt: 2 tablespoons per 1 liter of water;
- a couple of horseradish leaves;
- several peeled cloves of garlic;
- black peppercorns;
- dill;
- dry mustard;
- Chile;
Before you begin the preservation process, you need to stock up on jars and lids of suitable size. Covers can be taken either nylon or metal. However, the latter may have consequences in the form of metal corrosion inside and outside.
Before you start preserving, soak the cucumbers in cold water for 3 hours (for store-bought ones, the time should be increased to 6 hours). Thanks to this simple operation, the vegetables will pick up required amount water and will not later remove it from the brine, which will allow the liquid to remain in the right amount. After soaking, rinse the cucumbers with running water.
Wash lids and jars. It is not necessary to sterilize them, but it is recommended to at least pour boiling water over them.
Place the cucumbers in jars, add herbs. It is also at this stage that seasonings should be used: mustard, garlic, pepper, chili.
Take a pan, fill it with water. For every liter, add two tablespoons of coarse salt. Thus, for a three-liter jar you will need one and a half liters of liquid and three tablespoons of salt. Stir the resulting solution and let it sit. Under no circumstances should you add thick salt. Next, fill to the neck, cover with plastic lids and leave in a cool place.
A couple of times a week, check the canning for mold formation on cucumbers not covered with brine. Each of them must be completely filled with brine! If there is too little liquid, then it should be added to the very edge of the jar (the composition of the solution remains the same: two tablespoons of salt per liter of water)
Don't worry about fermentation. This is fine. The colder the place in which you store the canned food, the longer the fermentation process will take. On average it takes 35-40 days.
To make your cucumbers tasty and crispy, follow the recommendations:
- To ensure even salting, place cucumbers of approximately the same size.
- An oak leaf will add crispness to vegetables.
- Don't stack the cucumbers too close together or they will lose their crispness.
- Use rock salt; fine salt and iodized salt will make the cucumbers too soft.
- Cut off the ends so you can protect yourself from nitrates.
In hot jars without vinegar under iron lids
Hot pickling of cucumbers is a technique passed down from generation to generation. This simple but time-tested recipe can be prepared for the winter delicious cucumbers. You will need (for one liter jar):
- cucumbers – 800 grams;
- garlic – 8 cloves;
- horseradish root - a piece 2-4 centimeters long;
- peppercorns;
- dill - 2 umbrellas;
- 2 leaves of currant and cherry;
- horseradish leaf;
- liter of water;
- salt - a heaped tablespoon.
First of all, sort out the cucumbers. They should be dense, with intact skin. Rinse them with running water and trim the ends on both sides.
Soak the cucumbers in cold water for 3-4 hours. At this time, sterilize the jars and boil the iron lids.
We wash the dill, cherry and currant leaves, horseradish root and leaves. Cut the horseradish leaves into small pieces. We repeat the same thing from the root. Peel the garlic.
Place pepper, currant and cherry leaves on the bottom, add half a portion of dill, garlic and horseradish leaves.
We pack the cucumbers as tightly as possible, trying to minimize the free space inside the jar. Place the remaining garlic, dill and horseradish on top.
To prepare the brine, add salt to the water and mix thoroughly. Pour in the solution. Cover it with a lid and put it in a cold room or in the refrigerator. It should be kept for 1-2 days.
Pour the brine into a saucepan, add half a glass of water and bring to a boil over high heat. Fill jars of cucumbers with this solution.
We tightly screw the jars and turn them upside down, wrap them in a warm scarf or scarf and keep them like that for 10-12 hours. Then we take it out for storage in a dark place.
Pickled cucumbers for winter storage in the apartment
Not everyone has the opportunity to store preserves in the basement, so recipes for storing vegetables in the apartment are popular among many pickle lovers. We present the simplest and most delicious of them.
Before starting the pickling process, be sure to sterilize the lids; the jars themselves can simply be rinsed with boiling water.
Place the spices at the bottom that are included in the so-called “pickling broom”, which can be bought in a specialized store or at the market. You can also add horseradish leaf or tarragon to add crunch to the cucumbers. Cut all spices as finely as possible.
Pack the cucumbers into the jars, trying to leave as little free space inside as possible.
Prepare the brine: for a ten-liter bucket of water you will need 3 cups of salt. Stir the solution thoroughly and pour it over the cucumbers. Leave them for two to three days.
On the third day, pour the brine into the pan. Since the cucumbers have sagged, we take one jar and transfer it to the others. Make sure that the vegetables lie tightly to each other.
Pour boiling water over the cucumbers twice and let sit for five minutes. Boil the brine, pour it out so that the solution completely covers the vegetables. We close the jars, turn them over and put them in a warm place overnight. After this, we move it to the darkest place in the apartment.
The most delicious recipe for crispy pickles
Of course, every housewife considers her recipe to be the very best. However, we will share with you a method for pickling cucumbers, which can easily become your favorite. The cucumbers turn out crispy, spicy, slightly sweet.
For one liter jar you will need:
- one and a half liters of water;
- salt – 50 grams;
- sugar – 100 grams;
- vinegar 9% - 100 milliliters;
- cucumbers – 1 kilogram;
- onion – 150 grams;
- bay leaf – 20 grams;
- black pepper to taste;
- bunch of dill.
Cut the onion into rings and place it on the bottom of a washed jar. Add black pepper and dill.
Rinse the cucumbers thoroughly with running water and trim the ends. Place tightly in jars.
For the marinade, boil water, add salt, sugar and vinegar. Pour hot marinade into jars of cucumbers. Pour water into a saucepan, bring to a boil and place a jar there, covered with a lid, so that the water reaches half the level of the container. Sterilize for ten minutes. Don't be alarmed if the cucumbers change color, this is normal.
We take out the jar and roll it up. Store it in a cool, dark place.
On the topic of canning for the winter:
- Marinated tomatoes - 11 recipes for delicious tomatoes
We offer you the simplest, but at the same time delicious recipe for pickling cucumbers without sterilization.
Ingredients:
- fresh cucumbers;
- dill;
- horseradish;
- bell pepper;
- cherry and black currant leaves;
- garlic;
- vinegar essence;
- coarse salt.
To ensure that the cucumbers are firm and crispy, first soak them in cold water.
Place a horseradish leaf, dill, one cherry and black currant leaf into thoroughly washed jars. We place cucumbers on the greens; it is better to take small vegetables. We cut the bell pepper into pieces and send it there.
Peel the garlic and place it in slices around the perimeter of the jar. Place dill on top of the cucumbers.
Boil the water. Pour it over the cucumbers, wait ten minutes, then pour the brine into the pan and bring to a boil again. Refill the liquid into the jar. Repeat this procedure again.
Prepare a pickling solution. Place the drained water on the fire. Add one tablespoon of salt and sugar to it. Add some water to replace the evaporated water.
Now add 1 teaspoon vinegar essence 70% concentration.
Fill the jars to the top with boiling brine and seal them. Turn it upside down and wrap it carefully. This is necessary so that the contents warm up well. After all, we prepare our pickled cucumbers without sterilization and, therefore, this is very important.
Store the finished preserves in a cool, dark place.
Pickled cucumbers for the winter with mustard
This recipe will definitely appeal to spicy food lovers. And making such pickling is very simple! To do this you will need:
- cucumbers – 10 kilograms;
- garlic, it is better to take it young – 150 grams;
- dill;
- cherry and horseradish leaves;
- bitter red pepper;
- water – 5 liters;
- mustard powder – 150 grams;
- peppercorns.
As with any other method of pickling cucumbers, soak them for six hours in colder water. Boil water in a saucepan and cool it down room temperature. Pour salt into it and stir until the crystals are completely dissolved. Sterilize jars and lids. Place spices and seasonings at the very bottom of each jar. Place cucumbers on top. Pour in the brine and add one heaped spoonful of mustard on top. Close the jar nylon cover and store in a dark place. The vegetables will be ready in about a month.
How to salt correctly: secrets and rules
Many housewives think that preparing delicious pickles is a difficult task. However, there are no difficulties in conservation if you follow some recommendations.
- Choose quality cucumbers. Of course, the most ideal option it will be if you grow them in your own garden bed. However, store-bought ones will also work. Give preference to small cucumbers, because they pickle better and fit more tightly in the jar. Try to use exclusively young vegetables for preparations. They should be firm to the touch and not too dark.
- It is better to pickle cucumbers in clean well water.
- Use your favorite spices. It is better not to spare them, because they will give the vegetables a unique taste and aroma.
- Best suited for preservation rock salt. Thanks to it, vegetables will have a full and rich taste.
- To protect the jar from exploding, add one tablespoon of vodka to it.
Delicious food is one of the secrets to a happy life. And homemade preparations can safely be classified as delicacies! Now you know the best recipes for pickled cucumbers and you can easily please your loved ones with tasty and healthy preserves.
