We add vinegar so that our preparations are well preserved. But such cucumbers, as every mother knows, are not very useful and are allowed for babies. After all, vinegar is a harmful seasoning for a child's stomach.
For seaming pickled cucumbers we need:
- cucumbers 2 kg.
- dill umbrella
- cherry leaf 3-4 pcs.
- black currant leaves 3 pcs.
- horseradish leaf
- black peppercorns 5-7 pcs.
- salt 3 tbsp with a slide
- sugar 2 tsp
- mustard seeds 1 tbsp
- garlic 2-3 cloves
Pickled cucumbers for the winter in jars, without vinegar - a step by step recipe:
Prepare all the necessary branches-leaves, rinse them under running water.
Place an umbrella of dill, cherry, currant and horseradish leaves in a three-liter jar. 
Now let's wash the cucumbers. For seaming I prefer to take small and medium fruits. 
Cut off the stems on both sides of the cucumbers. 
After that, we put them in a jar, tightly one to the other. 
Pour sugar, salt, peppercorns and hot peppers, mustard seeds and peeled garlic cloves on top of the cucumbers. Mustard seeds will give the cucumbers elasticity and will be crispy. 
Next, fill our cucumbers with cold, filtered water, close the lid, turn it over a couple of times so that the salt and sugar are evenly distributed in the water, otherwise they will settle to the bottom and the cucumbers from the bottom will turn out to be salted and not salted on top. Then be sure to remove the cover. 
We leave the cucumbers to ferment for three to four days, while placing a bowl or plate under the jar in case the brine flows out. 
After ripening, pour the brine into an enameled saucepan and put on fire, boil for 10 minutes. 
Pickled cucumbers are taken out of the jar and packaged in liter jars, necessarily pasteurized over steam. We no longer put spices, only cucumbers. 
Pour the cucumbers with hot brine and leave for 30 minutes. Then drain the brine again and boil for 5 minutes. Pour the cucumbers again and leave for 30 minutes. For the third time, drain the brine, boil for 5 minutes, pour over the cucumbers and roll up the lids. Wrap for 2-3 hours and put away for storage.
Pickled cucumbers for the winter in jars, ready. They are delicious even without vinegar. 
After we take the jars out of the heat and turn them over, the brine may still be cloudy, but after a couple of days it will precipitate and settle with a white coating on the cucumbers themselves. There is nothing to worry about, this is the norm for pickled cucumbers in this way. 
Bon appetit to you and your kids.
Harvesting cucumbers for the winter is perhaps one of the most common among housewives. However, the process is not at all simple and requires flair, as well as special attention. Cucumbers for pickling should be small - then they will fit in a jar. Young and small cucumbers have a sweetish taste, and there are no voids inside, so they will crunch. The skin should be with black spikes and pimples. But smooth and with white spikes are more suitable for salads. If you choose the right vegetables, use clean water, and take into account some tricks, tasty and crunchy cucumbers will delight the whole family in the winter. Cucumbers for the winter are sweet, sour, pickled. To make pickled cucumbers sour, you just need to add citric acid to the filling. In this article, we will look at the most common and successful recipes cucumbers.
Recipe for sour cucumbers for the winter
Components:- fresh cucumbers;
- water;
- 2 tbsp salt with a slide for each jar (3-liter);
- sprigs of dill inflorescences;
- black peppercorns;
- garlic;
- horseradish leaves;
- vodka;
- tarragon;
- 1 PC. acetylsalicylic acid for each jar.
Pickled cucumbers - a recipe for experienced housewives
Components:- 8 kg of fresh cucumbers; rock salt (not iodized); 3 heads of garlic; currant leaves; dill umbrellas; oak branches; cherry branches; fennel; horseradish leaves.
The classic version of cooking cucumbers for the winter is pickling in oak barrels. The taste of such an appetizer cannot be compared with any other preservation. However, not everyone has the opportunity to keep such a large capacity in the apartment, but there are recipes that allow you to canned cucumbers tasted like cask.
pickled cucumbers
For harvesting cucumbers, it is better to take medium-sized fruits and unripe ones. Dishes can be used enameled, wooden or glass. As a rule, housewives, due to the limited area of \u200b\u200bthe apartments, use the latter option, but, despite the fact that such dishes do not meet the requirements of the classical recipe, you can cook at least tasty dish. How to do sour cucumbers at home:
- Brine for canning vegetables is prepared in a day, while it is better to take water from high level rigidity.
- The amount of salt is selected taking into account the size of the cucumbers: for pickling small fruits, a smaller amount is needed than for large ones. The finished marinade must be filtered with double-folded gauze or clean burlap.
- Since the preservation of cucumbers is not complete without the formation of mold, the walls of the dishes are rubbed with garlic. Horseradish leaves, cherries, black currants, spices are placed at the bottom of the container.
- Cucumbers are laid vertically, not horizontally: it is believed that then the vegetables are better and more evenly salted.
- If you decide to prepare canned fruits open way(without clogging with lids), it is worth periodically removing a white film from the surface of the brine. To prevent the formation of mold, it is better to store homemade in a cold room and add a little mustard powder to the marinade.
Harvesting cucumbers for the winter in an open way
Traditional option canned cucumbers does not involve spinning pickles on banks. If you are preparing a snack in glass container, it can be covered with nylon lids, the barrel is loosely covered with a wooden plate. To prepare sour cucumbers for the winter, you will need:
- dill - 800 g;
- medium, fresh cucumbers - 10 kg;
- horseradish leaves - 100 g;
- cherry leaves- 100 g;
- horseradish root - 30 g;
- Chile;
- purified water - 10 l;
- garlic - 200 g;
- salt- 750-850 g (if the fruits are large, add 100 g more salt).
How pickled cucumbers are prepared:
- Cucumbers are soaked in cold water no longer than 6 hours. The rest of the ingredients are washed, dried, cleaned if necessary.
- Dill should be cut into 15-20 cm sprigs.
- The barrel is rinsed with a concentrated decoction of walnut leaves and rubbed with crushed garlic (a couple of cloves are enough).
- Ready greens, seasonings are divided into 2 parts, the first of which is placed on the bottom of the barrel, and the second is placed on top of the vegetables.
- The barrel should be filled with fruits very tightly so that the concentration of lactic acid produced during fermentation is high. This will ensure long-term preservation of the snack.
- Next, the vegetables are poured with cooled brine, prepared from 10 liters of water and 750-850 g of salt.
- From above, the workpiece must be covered with cotton material, a wooden lid and pressed down with oppression. On top, you should also cover the barrel with material so that dust does not get inside the container.
- For several days, it is worth keeping the pickle in the room, then transfer it to a cold room with a temperature of 10 degrees or lower.
- Make sure that pickled cucumbers are constantly covered with brine during the cooking process. If the liquid level drops, it is worth preparing an additional portion at the rate of 20 g of salt and 10 g of citric acid for 1 liter of water.
You can cook if you want. pickled snack and with a saucepan. In this case, the cooking process will be almost the same. Instead of a wooden lid, you can use an ordinary plate, and a bag filled with water will serve as oppression. After about 2 weeks of pickling cucumbers in a cool room, fermentation will end and, if desired, they can be distributed in jars. How to roll up cucumbers? The fruits are laid out in a sterilized container, filled with brine and closed with nylon lids.
Recipe for cucumbers for the winter in jars
pickled vegetables differ in taste from pickled ones in that the role of marinade in them is not acetic, but lactic acid produced naturally in the process of fermentation. Due to this natural component, the pickle of cucumbers turns out to be cloudy, and the taste is bright and rich. To prepare pickled cucumbers in jars for the winter, you need the following ingredients:
- chili - ½ piece;
- dark green cucumbers, fresh - 2 kg;
- cherry, currant leaves;
- dill - 100 g;
- bay leaves- 5-7 pieces;
- allspice - 10 pcs.;
- garlic cloves - 5 pcs;
- salt - 2 tbsp. l.
How to close cucumbers:
- Cucumbers soaked for 5-6 hours will crunch, so this item should not be neglected.
- Spices are prepared: washed, cleaned. The jars are sterilized, half of the prepared greens and seasonings (except salt) are placed on their bottom.
- Cucumbers are packed into jars so that the vegetables fill about 2/3 of the container volume. Put the remaining spices on top.
- A brine is prepared from a liter of water and two tablespoons of salt, with which the fruits are then poured. Pickled cucumbers should be infused for 3 days.
- After the specified time, the brine is poured into the pan and boiled. In this case, the cucumbers do not need to be taken out of the cans.
- The boiled brine is returned to the jars, they are loosely covered with nylon or tin lids and sterilized in a water bath. It takes 20-25 minutes to process a 3-liter container, 15 minutes is enough for a liter container.
- After sterilization, jars with pickled cucumbers are corked, turned over and covered with a warm cloth. Further, it is better to store the twist in a cool room.
The theory of an ideal appetizer, I don’t remember who formulated it (maybe even by me), believes that an appetizer should be simple. Snacks should be affordable and timely. It must be delicious. And the pickle from it should treat in the morning what is popularly called "hangover".
This theory fits perfectly: sauerkraut- the most ideal appetizer - I love them, as well as pickled cucumbers.
During my childhood, my grandmother in the village in the summer salted and fermented all kinds of garden vegetables, including cucumbers. In the village, cucumbers were sown a little - some a couple of acres. With constant care, weeding, pest control, the cucumber harvest was always excellent, even despite the raging phyto-sores. Cucumbers were salted in a huge oak barrel, I can’t even remember how big. I was small then, and the barrel seemed huge to me! And in winter, pickled cucumbers were dug out of the barrel with a bare hand, and were used just like that, and as an appetizer for a fiery rural pervak.
I still can not reliably figure out how to properly - sour, salt, or something else. Apparently, after all, sour.
Salting is a way of preserving food by preserving it in salt - dry, or in the form of brine. Increased content salt kills microbes, thereby keeping the product on long time. Cucumbers are salted by simply pouring them with saline and keeping them in barrels for a very long time. That's how they do it salted cucumbers(I do not like them since childhood). As soon as the cucumbers are salted, they become lightly salted, they are immediately eaten.
Marinated - cucumbers are marinated with vinegar and canned. Also a product for an amateur.
In my opinion, The best way preservation of cucumbers - pickling. Actually pickled cucumbers are a combination of pickling and fermentation. That's what they did when I was a kid. The essence of fermentation is the formation of lactic acid, which has preservative properties. Refined taste pickled cucumbers are provided precisely with lactic acid.
pickled cucumbers can be stored in the cellar in oak barrels. But in a city apartment, it is better to preserve them after fermentation. My mother still does this, rolling pickled cucumbers that are on the shelf into liter jars, with room temperature, in cloudy brine, and never spoil or "explode". Amazing process.
And in winter, as needed, pickled cucumbers are used: just like that, and as an appetizer, and in, and you can even cook.
Pickled cucumbers in jars
About the recipe
- Exit: 8-10 cans
- Training: 4 days
- Cooking: 1 day
- Prepare for: 5 days
Crispy pickled cucumbers. Preparation for the winter
Ingredients
- 8 kg Cucumbers
- 1 bunch Pickling "broom"
- 3 heads Garlic
- taste Non-iodized rock salt
Cooking method - pickled cucumbers
Pickled cucumbers - the best snack
Sergey Dzhurenko 350 5 5 5813Barrel cucumbers are primordially Russian cuisine, exactly those crispy fruits that our grandmothers treated us to in childhood. Just do this winter preparation unfortunately, it's not easy at all. Pickled cucumbers can be pickled in a small amount, just eat. And you can pickle pickled cucumbers for the winter in jars. Consider both the recipe for delicious pickled cucumbers.
Pickled cucumbers like from a barrel
Why do cucumbers “like from a barrel” fail?
The main problem of hostesses trying to just pickle cucumbers in jars for the most common nylon caps that they are not saved. This can manifest itself in different ways:
The fill becomes cloudy;
The fruits become soft, jelly-like and literally spread;
Large voids form inside the fruit.
Such preparations are no longer suitable for food. So how do you cook real delicious cucumbers With barrel taste so they don't get spoiled?
Recipe for pickled cucumbers for the winter
This method has been tested by many gardeners over the years. Cucumbers really turn out “like from childhood”, and not just pickled. And at the same time without problems stand all winter!
1. Stage one - fermentation
Choose not overgrown fruits, wash well and put in a pickling container. Add spices there. Choose any spices you like! It can be dill, horseradish, currant leaf, peppercorns. A little bitter pepper, as well as a clove of garlic, will not hurt.
Then prepare the filling. It is done simply: 2 table. spoons of salt without top dilute in 1 liter of water, boil the brine, and then cool.
Pour the cooked cucumbers with cold (cooled) brine for 2-3 days. Do not forget to put the container in a wide bowl or basin - foam may flow out during fermentation. Top with a metal lid.
2. Stage two - conservation
After the required time, pour the filling from the cucumbers into the pan and bring to a boil.
At the same time, in another pan, heat clean water to about 40 degrees.
Transfer the cucumbers from the pickling container into jars, and fill them with this water to warm up. A jar of 1 liter - for 5-7 minutes, a three-liter - for 15 minutes. Then it is necessary to drain this water, shaking the jar thoroughly to drain all the cloudy sediment.
Next, heat the water again, this time to about 70 degrees. Pour cucumbers a second time with seventy-degree water for 5-15 minutes, depending on the size of the jar, then drain this water again, shaking the jar thoroughly.
And now you need to return to the brine, which was drained originally. The one in which the cucumbers fermented and which you must boil. Quickly fill the fruits with boiling brine, immediately roll up the jars (sterilize in advance) and put them in a cool place.
All! In winter, you will enjoy delicious "barrel" cucumbers. The first stage will give the fruits a unique taste of real pickled cucumbers, the second one will not allow them to deteriorate.
Pickled cucumbers with salted bread (not for the winter)
Salted cucumber is the most favorite food of all Slavic peoples. In every family we can see how crunchy “poses” on the table. salted cucumbers. Nowadays culinary art has gone so far that there are a certain number of ways to prepare crispy cucumbers! Spirited, crunchy lightly salted cucumber, and asks to be eaten. We recommend that you cook quick pickled cucumbers, and the trick is to add a slice rye bread. It will give a pleasant aroma and some sourness, and will also help speed up the fermentation process. Such cucumbers can be served both with meat and with fish dishes, as well as to any side dish and add to salads. In addition, such cucumbers are the best food. holiday table. Freshly salted gherkins with rye bread increase appetite and speed up metabolism. This pickle recipe is a must have for everyone. good hostess. According to this recipe, you can cook salted cucumbers at any time and very quickly. In order for everything to work out as it should, take the cucumbers and dip them in icy water for a while so that they become poured and crispy.
Ingredients:
- fresh fruits of cucumbers 700-800 g;
- water 1 liter;
- salt 2 tbsp. l;
- granulated sugar 1 tbsp. l.;
- rye bread 1-2 slices;
- dill 4-5 sprigs;
- coriander;
- black peppercorns.
Cooking process:
1. Take any deep container (jar, large tray, enamel pan) and put in it all the spices and washed herbs.
2. Be sure to cut the tails on both sides, so that the cucumbers will soon be salted, and lay them tightly to black pepper and coriander.
3. On top of the cucumbers, “shelter” dill and a piece of rye bread wrapped in gauze.
4. Prepare the brine in advance.
5. Fill a saucepan with water and add salt, sugar and mix everything well. It remains to bring to a boil and pour our cucumbers.
6. You need to put oppression on cucumbers. If they are in a saucepan, you can put a smaller lid and place a jar of water on top.
7. Leave the cucumbers to marinate for one day in a warm place.
8. Take away the bread, and put the pan with cucumbers in the refrigerator in order to stop the fermentation process.
9. On the second day, you can enjoy delicious and fragrant freshly pickled cucumbers.
Tips: Gherkins will be more sour if they are left for another day in a warm place so that they are still well sour.
And for a good pickle, it’s good to choose fragrant herbs, according to your taste. It is advisable to take large rock salt, because if you take sea or iodized salt, then your cucumbers will lose their elasticity.
With the exception of dill, you can add currant, cherry and horseradish leaves, they will give them elasticity. Hell won't hurt.
The amount of spices and herbs can be increased if desired, this will add spice to the dish.
Recipe author: Xenia.
