The classic option for preparing 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 containers, it can be covered 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.
Last year I mom's recipe with the addition of vinegar. So it happened, for reasons inexplicable to me, half of the jars bounced off the lids, I had to re-prepare the brine and close them again, which helped them stand for a long time. cold winter. But, when preparing the second brine, I forgot that salt should not be added, because the cucumbers successfully absorbed it from the first, and it turned out that I, thus, salted them. Well, but when preparing the famous olivier or pickle, you didn’t have to salt the dishes at all.
This year, I decided to cook sour cucumbers for the winter without vinegar according to my mother-in-law's recipe. All my family members really liked them. Can you say something against the whole big family? Of course not. Therefore, I undertook to intensively study the recipe on how to make sour cucumbers and that's what happened.
For cooking we take:
- cucumbers - how many bought,
- water,
- two tablespoons of salt per 1 jar,
- black peppercorns,
- sprigs of dill flowers,
- horseradish leaves,
- garlic cloves,
- tarragon,
- vodka,
- acetylsalicylic acid - 1 pc. for 1 bank.
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Cooking
I am not considered to be a supporter of adding pills to preservation, as I do not consider it useful. But on old recipe how to pickle sour cucumbers, you have to do it.
First you need to thoroughly wash and sterilize the jars, then wash the cucumbers and cut the tails on both sides. Next, we put horseradish leaves, dill sprigs, black peppercorns, garlic, tarragon, two tablespoons of salt on the bottom of the jar. We lay the jar with cucumbers, pour cold water, cover with a lid and leave the jars for three days so that all the bitterness comes out, and the cucumbers are saturated with brine. Banks should be placed in bowls, because water will certainly flow out. And yet, salt can be thrown into water, and then poured into jars, although this is at the discretion of each hostess personally.
And so, after 3 days, we carefully pour the brine into a saucepan in which we will boil it. We do this carefully so that the sediment formed at the bottom of the jar remains. Then, while the brine boils (we don’t add anything to it), we wash the cucumbers in a jar under running water. Yes, and be sure to set the lids to boil. We throw one aspirin tablet into jars and pour 1 tablespoon of vodka. 
Fill with boiled brine and screw on the lids. We send all sour cucumbers to the cellar until winter. Although if you wish, you can already try one jar now. But in general, they still need to stand for a while, then they turn out to be simply excellent.
small cucumbers
Bay leaf
Allspice peas
1-2 cloves
Umbrella dill, horseradish, currant or cherry leaves
2 table spoon
Step by step cooking with photo:
Pickled cucumbers in jars for the winter - classic version preparations for the winter. Everyone loves pickled cucumbers. They are often used as a separate snack or in salads and pickles. Traditionally, salt cucumbers or in oak barrels, but in an apartment it will be very difficult to do this. Therefore, we offer you a recipe for delicious, crispy pickled cucumbers in jars. Such cucumbers have spicy taste and fermented without the use of vinegar. In this case, lactic acid, which is naturally formed during fermentation, serves as a preservative.
There are a few small tricks, the observance of which will allow you to enjoy fragrant pickles:
- For preparations, medium, not overripe fruits of pickling varieties are used.
- It is necessary to strictly maintain the concentration of brine. Approximately 2 tablespoons per 11 liters of water. However, if they go for salting large cucumbers, then the brine is made in the ratio of 2.5 tablespoons of salt per 1 liter of water.
- It is important not to oversour the cucumbers and roll them into jars in time.
1. Thoroughly wash the cucumbers, cut off the tails and fill with very cold water. We soak them in this way for at least four hours, periodically changing the water. This process allows the cucumbers to get rid of bitterness and soak up the liquid so that they do not become sour during the sourdough process.
2. Rinse the jars thoroughly and pour over with boiling water. Do the same with the lids.
3. Rinse and dry dill umbrellas, horseradish and blackcurrant leaves. Peel the garlic cloves and cut in half.
4. We put the spices on the bottom of the prepared jars.
5. We send cucumbers there, tamping tightly to each other.
6. Cooking the brine. Dissolve 2 tablespoons of salt in 1 liter of water, add Bay leaf and peppercorns. Boil for a couple of minutes and leave to cool.
02 October 2016 618
Pickled cucumber, considered an indispensable attribute of any feast, came to us from Byzantium. For the first time, attempts were made to salt it back in the 3rd millennium BC in Mesopotamia, confirmation of which was discovered by archaeologists.
The ancient Romans also succeeded in salting. They began to add vinegar for pickling and became the first to prepare canned cucumbers. Consider the recipes that we inherited from our grandmother.
Classic recipe
In Russia for the preparation of salted pickled cucumbers used oak barrels or tubs. This dish was popular both on the princely tables and among the common people.
Now barrel cucumbers have not lost their popularity, but not everyone can enjoy them. However, if you have a dacha or you live in a private house, then the recipe for pickled cucumbers in a barrel for the winter will be relevant.
Components:
In the evening, heat the water to 20 -25 ° C, pour in all the salt and stir. The brine can turn out to be cloudy, with a dirty coating on the walls, so it is recommended to strain it through cheesecloth.
Immerse cucumbers in cold water and leave for several hours, so they will become more elastic. We carefully rub the barrel with garlic from the inside to prevent the formation of mold during the fermentation of vegetables.
At the bottom we line the washed leaves of horseradish and currant. You can add a few sprigs of cherries to them. We tightly lay part of the cucumbers, cover them with herbs, crush with spices and repeat the whole scheme until we have worked out all the products.
The main rule is that cucumbers should be stacked vertically. So they will be fuller and more beautiful.
Pour in the saline solution, cover with a special wooden lid and put oppression. On the third day, cucumbers will begin to ferment intensively. It is necessary to remove the foam from above with a holey spoon and pour the remaining brine.
After these manipulations, the barrel can be placed in a cold dark place. Salting can be eaten all winter without worrying that the vegetables will go bad.
jar pickled cucumber recipe
Pickled cucumbers in jars for the winter are one of the most popular types of snacks in the cold winter for a side dish or during a feast. Even children eat pickles with pleasure.
Components:
- Cucumbers - 30 kg;
- Horseradish - 200 g;
- Blackcurrant leaves - 200 g;
- Salt - 400 g;
- Water - 10 l;
- Black pepper - 1 pack;
- Dill inflorescences - by eye.
Pour cucumbers overnight with cold water. AT warm water dissolve the salt. We wash the jars well with soda, but do not sterilize. At the bottom of the container we lay clean leaves from horseradish, pepper, black currant leaves.
We make sure that the spices are evenly distributed among the jars. Starting with the largest ones, we put the vegetables on the bottom, put the peeled horseradish root in the middle.
We pour brine into each bottle, cover it loosely with a plastic lid and leave it for two to three days. If you want to get salting with a high level of acidity, then you can extend the fermentation process up to five days.
When the fermentation process begins, foam will appear and the brine will begin to leak. Prepare napkins or a rag for blotting in advance.
Drain the brine from the jars into a saucepan and bring to a boil. If the cucumbers have a lot of white bloom, pour in some tap water and rinse them. The salting will be significantly compacted, so several cans will have to be emptied to add incomplete ones.
Fill with boiling solution, cork with metal or thick plastic lids. We lower it upside down and wrap it in a dense blanket. Leave in this state until completely cooled.
Crispy pickled cucumbers for the winter
On the shelves of the gastronomic departments of supermarkets, there is an abundance of pickles from various manufacturers. However, the jars are small, and the prices often bite. Therefore, it is better to use another grandmother's recipe, providing loved ones with delicious pickles for the whole winter.
Components:
- Cucumbers - 25 kg;
- Garlic - 4 heads;
- Dill umbrellas - 100 g;
- Salt - 300 g;
- Water - 10 l;
- Cherry sprigs - a few.
The recipe for crispy pickled cucumbers for the winter is easy to do. Rinse cucumbers carefully under running water. Place the garlic in an iron bowl, cover with a saucer and, applying physical force, shake it. Using this method, you will significantly speed up the process of cleaning the cloves from the husk.
In a large aluminum bowl (you can use a bucket), we tamp the cucumbers, distribute garlic, dill, cherry leaves between the layers. Pour the marinade from water and salt. We cover the top with a glass lid and leave for two days, periodically removing the foam and adding brine. When the solution becomes cloudy, the fermentation process is complete.
Any container for conservation can be used - liter, two-liter and three-liter jars, at your discretion. Carefully wash and sterilize it, the lids too.
Place the pickled cucumbers tightly in jars, boil the marinade and pour over the pickles to the very neck. In accelerated mode, clog the seaming and turn the lids down.
Check if air is leaking, if the lid is hermetically closed. Wrap jars of pickled cucumbers in a warm blanket or fur coat. Open in a day and put on the shelves in the pantry.
We advise you to take a look! Then you can add them to various dishes to improve taste.
Delicious squash blanks for the winter are available. Follow the instructions and you will have an amazing preservation.
And our chefs share with you recipes for preparing eggplant snacks for the winter.
One of the most important tips when salting vegetables, these are the right products. Do not rush to preserve them immediately with the first appearance of cucumbers, you risk throwing everything away without getting the desired result.
Greenhouse vegetables are not suitable for pickles. The salting period falls from the second half of July to the end of the first week of August.
Spices and spices must be prepared immediately before the preservation process, otherwise they will fade, lose most of their useful properties and essential odors.
Wash the container thoroughly, otherwise you risk getting torn off lids a couple of days after clogging. Make sure that the elastic on the lid fits snugly around the neck of the jar, not allowing atmospheric oxygen to pass inside.
Some housewives cut off the tips of the cucumbers, but this is not necessary, it is enough to carefully wash it off the dirt.
That's when you get the most delicious pickled cucumbers for the winter, which will delight great taste everyone who will be treated to them!
If there is a cool place for storage, then pickled cucumbers in barrels. And in the conditions of a city apartment, they manage with a large pot or bucket. In order not to peroxide in brine, after pickling, cucumbers must be preserved in much the same way as pickled vegetables: they make three hot fillings and roll them up. Pickled cucumbers for the winter in jars can stand for a year or two, they do not deteriorate and do not lose their palatability.
Ingredients:
- small dense cucumbers - 3 kg;
- hot peppers pod - 1 large;
- garlic - 1 head;
- fresh dill (umbrellas);
- currant and cherry leaves;
- celery (greens) - a bunch;
- horseradish leaves;
- table salt non-iodized - 90 gr. per liter of water;
- water room temperature- about 3 liters.
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Cooking
For pickling (fermentation), we choose medium-sized cucumbers, dense, juicy, without damage. To make them crispy, immediately after purchase they need to be washed, placed in a bowl of cold water. Leave for 5-6 hours. During this time, we change the water once or twice, as it becomes warm, and we need to soak the cucumbers in cold water. Then we wash each cucumber. Now they are ready for pickling. 
Garlic clean, cut large slices plates, small ones are left intact. We cut hot pepper into rings. 
Be sure to wash all the greens in running water, and we also keep the leaves of horseradish, currant and cherry in a bowl of water so that all the dirt gets wet. 
We take a large deep container. It could be enamel pan without chips on the walls and bottom, a plastic bucket or bowl of a suitable size. We lay a layer of spicy greens down, pour a little garlic and pepper. 
We spread the cucumbers in one or two layers, but not all at once, but about half or a third of the entire batch. 
Then we lay it with greenery, place the cucumbers again and alternate until we have laid all the cucumbers. We cover them with dill, horseradish, celery and throw a little garlic and pepper on top. We make a brine: we measure three liters of water, heat it up a little, throw 90 grams of salt for each liter. We use exclusively culinary rock salt otherwise the cucumbers will not ferment. Stir, filter through cheesecloth to filter out all impurities. Pour hard salt brine cucumbers. 
On top we put an inverted plate of a suitable diameter, it should press down the cucumbers. As an additional load, we put a jar of water. Cucumbers will ferment for three to four days at room temperature. 
Around the end of the second day, a noticeable smell will appear. salted cucumbers, but it is still too early to lay them out in banks. You can already try, just do not get carried away, otherwise nothing will remain in the winter! After another day or two, the cucumbers will darken and taste sour-salty. Do not ferment them to the characteristic taste of pickles, they will reach readiness in jars already rolled up for the winter. 
We lay out greens, garlic and pepper in clean jars. You can take any volume, depending on the size of the cucumbers. 
First lay out a layer of cucumbers vertically. Then a layer of greenery and fill the jars to the top, laying the cucumbers at an angle or horizontally. 
Drain the brine into a saucepan, filter it through cheesecloth. As soon as it boils, the foam will rise - we remove it with a slotted spoon. Pour boiling brine into jars with cucumbers, cover with lids and leave for 20-25 minutes until they cool to room temperature. We put a special lid with holes on the jars and pour the brine back into the pan. Boil it, make the second filling. We leave for 15 minutes. For the third time, as soon as the boiling brine is poured, we twist the jar with a typewriter. Turn over, cover with a blanket, jacket and leave to cool slowly for two days. 
After they have cooled, we rearrange the cucumbers for storage. If there is a basement, we take it out to coolness, if not, we put it in the pantry. Cucumbers will reach readiness in a week or two, they need some time to finally salt and acquire a characteristic sour-salty taste. Good luck with your preparations! 
Author Elena Litvinenko (Sangina)
