How to pickle large cucumbers. A simple recipe for pickling cucumbers for the winter in jars without vinegar: recipe for a liter and three-liter jar, per liter of water

Pickled cucumbers are rightfully considered an integral part of the menu in the winter season. Preserving vegetables in this way helps preserve their beneficial properties, due to which the product has a high value. Let's look at the important aspects in order.

To ensure high-quality pickles, use only young fruits. The so-called “picks” are considered smaller in size - green cucumbers about 5 cm long. Next to them are gherkins, their length is about 7 cm. The best option for pickling would be fruits 10-12 cm long. In practice, experienced housewives canned large-sized vegetables , but they take up a lot of space, and you’re not supposed to cut them lengthwise.
You can often find canned cucumbers that can be pickled together with oak, black currant or cherry leaves. Due to the tannin content in the listed plants, cucumbers retain their structure, remaining crunchy and dense throughout the entire storage period.
If you are focusing on the variety of cucumbers for pickling, give preference to “Ryabchik”, “Vyaznikovsky”, “Dolzhik”, “Nezhinsky”, “Borshchagovsky”. In cases where you decide to can vegetables for future use, choose only those fruits that grow in open ground. Greenhouse cucumbers, in turn, are tasteless and watery; they are absolutely not suitable for pickling.
If, after sorting through the fruits, you have not weeded out the extra ones (wilted, large in size), add them to the brine granulated sugar at the rate of 1.5-2% for the entire jar. A similar move must be made to speed up the fermentation process, which will not allow the cucumbers to “go limp.” 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 richness to the fruits, due to which the latter will not seem insipid. Depending on your personal preferences, choose a bouquet of spices yourself, focusing on the taste preferences of your household. The most popular and proven seasonings are coriander, garlic, parsley, allspice (peas), dill, celery, tarragon, horseradish, and savory.
The taste of canned cucumbers directly depends on salt. If you use old or stale products, the granules may not dissolve in water. The crystals, in turn, will begin to creak on the teeth, spoiling the impression of using the product. The 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 g.)
purified drinking water - 3.2 l.
allspice - 8 peas
garlic - 8 cloves
horseradish leaves, currant leaves
parsley dill

Sort through the cucumbers, sort them by size and degree of ripeness, and wash thoroughly with a foam sponge. Fill a large bowl with cold running water and place the fruits there for 3-4 hours. After this, take ice-cold (preferably melted) water into another container and place the cucumbers into it.
At this time, start processing the greens. Wash the dill, parsley, currant and horseradish leaves to remove all dust and foreign microorganisms. Place the listed ingredients on a towel or napkin and dry thoroughly.
Sterilize the jars with soda by boiling them in a saucepan for 5-7 minutes. At the end of the period, dry and leave to ventilate at room temperature to evaporate excess moisture.
Place the washed greens on the bottom of a sterilized jar and begin preparing the brine. Mix sea salt, granulated sugar (both beet and cane sugar), and citric acid powder into one bulk mixture. Pour filtered water into the mixture, place the pan 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. Place chopped parsley and dill on the bottom of the jar, and add currant and oak leaves here. Peel the garlic and cut the cloves into 2 equal parts and place in a container.
Lay out the cucumbers, arranging them in a convenient way (vertically, horizontally, diagonally), pour the resulting brine over the fruits, let it brew for 10 minutes with the lid open, then roll up and turn the jars upside down. Cover with a towel and cool until room temperature. Place in a 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 stems
hot pepper - 3 gr.
fine table salt - 155 gr.
purified water - 2 l.

Sort the cucumbers by size, shape and variety, wash them under cold water, place 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 taking place, begin sterilizing the jars. To begin, place each of them in a saucepan, add water and boil. After this, wipe dry and leave until the moisture evaporates. When the soaking time has passed, remove the fruits and cut off the “butts”, wash them well with a kitchen sponge to remove bacteria.
Take an enamel pan, pour salt (table salt, not sea salt) into it, add filtered water. Place on the stove and boil until the granules dissolve completely. After this, pass the pre-cooled brine through 3 layers of gauze.
Peel the horseradish root, wash and chop the dill. Place cucumbers at the bottom of the jar, alternately place them with spices (wild garlic, pepper, horseradish, seeds and a bunch of dill).
Pour the brine into the container, place the pressing wheel and press. Take the jar to a warm place for 1 week to start and indicate 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 cool place, the fruits should be thoroughly salted. At the same time, do not forget to remove moldy formations and wash the oppression every day.
After about 1 week of pickling, remove the cucumbers from the jar and wash them in cold filtered (!) water. Now place in new (sterile) containers, fill with the brine in which the preliminary preservation was carried out (first pass it through a cotton-gauze filter).
Once all the cucumbers and spices are in place, close the jars with clean lids. Pour room temperature water into a wide saucepan, place the jar/jars in it, and place on the stove. To prevent the glass container from cracking, it is recommended to place a block of wood or a piece of cloth on the bottom of the pan.
When the mixture begins to boil, note the time, after half an hour, remove the cucumbers from the stove, seal the jars with tin lids. Turn the containers upside down, cool, then take them to a cool room for long-term storage.

short-fruited cucumbers - 1.8 kg.
fresh dill - 1 bunch
garlic - 5 cloves
red pepper (ground) - 2 gr.
horseradish root - 5 gr.
black currant (leaves or fruits) - 5/10 gr., respectively
tarragon (leaves) - 4 gr.
fine sea salt - 160 gr.
drinking water - 2.3-2.5 l.

Pour sea salt into a thick-walled saucepan, add water, place the container over medium heat and bring the mixture to a boil. When the first bubbles appear, reduce the power, simmer the mixture until the crystals are completely dissolved, then remove from the stove and cool. Pass the resulting brine through a gauze cloth folded in several layers, wait 1 hour.
Sort through the cucumbers, leave specimens about 9-10 cm long for preservation. Wash them under the tap, then place them in a basin and soak in ice water (the soaking time is about 3-5 hours). After the specified period, wash the fruits again and cut off the “butts”.
Peel and chop the dill into medium sprigs, cut the garlic cloves into 2 equal parts. Place the spices at the bottom of the container, add ground red pepper, currant berries or leaves, horseradish, and tarragon.
Place the cucumbers vertically throughout the entire cavity of the jar, pour in the saline solution, and close with a nylon lid. Take the containers to a warm place for 2 weeks, wait until fermentation is complete.
Remove the film and mold, add brine to the top, step back 3-4 cm from the neck. Place the jars in a saucepan, add water, boil for about a quarter of an hour with the lid open. After this, immediately roll up, turn the vessel upside down, and cool. Place it in a basement or cellar for 2 months.

tomatoes - 10 pcs. medium size
cucumbers - 0.7 kg.
crushed table 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.
sweet cloves - 4 stars
black pepper (peas) - 5 pcs.

Wash the tomatoes with cold water, wipe them with a kitchen sponge, and dry them with a towel. Pass through a meat grinder, first removing the peel. Place the resulting porridge in a thick-bottomed saucepan, place on the stove, and simmer (do not boil) over low heat for about half an hour.
Prepare the jars: wash them with soda, then boil for 7 minutes, dry. Soak the cucumbers in a bowl of ice, preferably melted water, and leave for 5 hours. After this period, cut off the ends and wipe with a towel.
Wash the dill, parsley, horseradish and currant leaves, peel and chop the garlic into slices. Place the greens at the bottom of a sterile jar, add cloves, peppercorns, hot peppers, and bay leaves.
Mix tomato juice with granulated sugar and salt, wait until the crystals are completely dissolved. Pour the resulting mixture mixed with boiling water in a 2:1 ratio over the cucumbers. Place the jars in a saucepan and place 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, canning cucumbers has a number of features that must be taken into account. The main rule that you should pay attention to is the correct preparation of the brine, which sets the tone for the entire dish.

Video: step-by-step recipe for pickled cucumbers for the winter

Preface

Summer pleases us with a large 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 there are a huge number of recipes on special culinary websites. The most popular are lightly salted cucumbers, which will be an excellent appetizer for a holiday 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. Pickles, just like pickles, should always be stored in glass jars or 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 want more acidic vegetables, 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 off the excess salt from the cucumbers 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 pickles in tomato sauce. Cucumbers prepared according to this recipe can be stored all winter. There are also options for pickling vegetables in tomato paste, but using fresh juice is still better.

Cucumbers in mineral water

Considering that pickled cucumber recipes will be in demand throughout the summer, it is worth considering another option, which involves the use of 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.

To properly pickle for the winter, you should use some tips:

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 most traditional recipes for winter consumption, cucumbers are salted in oak barrels, thanks to which the 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 save barrel pickling 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 quite an appetizing appetizer, which in its piquant taste is in no way inferior to traditional pickled vegetables. This method of preservation, from all the variety of recipes, is also distinguished by a very tasty brine, which can then be used in baking or for making pickle soup.

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. The jars must be rolled up with iron lids and left to cool, turning them upside down, but not covering them with anything. In this case, the pickled cucumbers will be tasty and crispy.

To ensure that the pickling process does not take a lot of 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 a crispy and aromatic snack all winter.

When we lived in a dormitory during my student years, I was lucky to try many different pickled and canned cucumbers: all the girls brought their mother’s preparations, and then treated each other.

So, everything is learned by comparison, and I like cold pickles the most. The only drawback of these cucumbers is that they need to be stored in a cold basement or refrigerator, so they are not very suitable for city apartments.

Pickled cucumbers make the most delicious vinaigrette, they can be eaten simply as an appetizer with.

Even though we live in an apartment, I make 2-3 jars of these cucumbers and store them in the refrigerator. This summer, my daughter and I were visiting our grandmother and we all picked cucumbers together. The recipe for pickled cucumbers for the winter is very simple, you will see for yourself by reading the article to the end.

I offer you a recipe for pickled cucumbers, according to which my grandmother has been making them for decades. The recipe is proven, the cucumbers turn out crispy and not too salty, they can be stored in the cellar for up to 2 years.

To pickle cucumbers, you will need any jars and nylon (plastic) lids. I don’t recommend using metal screw caps, as they rust (both inside and outside...)

So, to pickle cucumbers we need the following:

cucumbers
Clean and dry 1 liter, 2 liter or 3 liter jars
Nylon covers
Horseradish leaves
Dill umbrellas
Black peppercorns
Peeled garlic
Chilli pepper
Dry mustard
Oak leaf (for crunchiness of cucumbers)

For the brine:

1 liter of cold running water
2 heaped tablespoons (60g).

Preparation:

If you can put less salt in it, then the lack of salt in pickled cucumbers can contribute to the development of bacteria. As a result, cucumbers may become soft and not tasty.

Soak the cucumbers in cold water for 3-5 hours (or better for 5-8, especially if these are store-bought cucumbers). This must be done so that the cucumbers get the missing water, otherwise they will get it from the brine and there may not be any left in the jar. Rinse the cucumbers under running water. The ends of the cucumbers do not need to be trimmed.

Wash jars and lids. (I do not sterilize or dry them in this recipe. But if you pour boiling water over the jars and lids, that will only be a plus).

Arrange the cucumbers, evenly layering with herbs.

Don't forget about garlic, chili pepper and dry mustard. For a 3-liter jar you need about 5-6 cloves of garlic, 1 chili pepper and 1 teaspoon of dry mustard.

Dissolve 2 heaped tablespoons of coarse salt in 1 liter of water in a separate container (about 1.5 liters and 3 tablespoons of salt are needed for a 3-liter jar).

Stir well and let sit. Usually coarse salt produces a sediment. I don't pour it into a jar. Fill the jars to the very top. Cover with regular plastic lids and place in a cool place.

Check periodically (every 3-5 days) and make sure that the cucumbers are covered with brine, otherwise, if this is not done, cucumbers without brine may become soft and mold will form.

Sometimes you have to add brine (until the foam is completely displaced from the jar and the edge of the neck, i.e. to the very edge of the jar, brine - based on 1 liter of water - 2 tablespoons of salt).

The cucumbers will ferment. This is fine. They may become cloudy and foam, but then the brine will lighten over time and the foam will go away.

Olga Nagornyuk

How to pickle cucumbers in jars for the winter

Pickled cucumbers, with potatoes, and with lard - what could be tastier than this food, familiar from childhood? Recipes for pickling vegetables are passed down from generation to generation - from mother to daughter. But even the most delicious dishes periodically become boring, and therefore housewives are always not averse to learning new ways on how to pickle cucumbers in jars for the winter.

How to choose cucumbers for pickling?

Not every cucumber is suitable for pickling. If you don't want to end up with a tasteless, watery vegetable, choose cucumbers, following our recommendations.

1. Pay attention to the variety: “Nezhinsky”, “Favorit”, “Competitor”, “Voronezhsky”, “Nezhinka”, “Zasolochny”, “Liliput”, “Parisian Gherkin”, “German”, “Courage” are excellent. Long greenhouse cucumbers and salad varieties are not suitable for pickling: the taste is not the same, and the density of the pulp is not suitable.

2. Consider the size: it is better to salt small cucumbers, the length of which is 5-12 cm. Try to place cucumbers of the same size in jars, then they will be salted evenly.

3. Select unripe green vegetables, without yellowness, otherwise, by salting them, you will get watery, wrinkled cucumbers with a lot of large seeds instead of pulp.

4. Cucumbers with black pimples and thick skin are good for pickling; you can determine the degree of thickness of which by trying to press it with your fingernail. When this is difficult, feel free to buy these pickling cucumbers.

5. The fresher the cucumbers, the more elastic they come out after pickling.

6. Taste the cucumbers: you should not take bitter vegetables, since the bitterness does not go away from them even after pickling. Some housewives assure you that you can get rid of it by soaking cucumbers in water for 5-6 hours. But we don’t recommend taking risks: what if this technique doesn’t work?

Pickling cucumbers: secrets

Experienced housewives know little tricks that allow them to pickle cucumbers for the winter in jars for a long time. Now you will know the secrets of proper preservation.

According to observations, cucumbers will turn out tasty if you pour brine over them 5 days before the new moon.

You can prevent excess fermentation by putting a teaspoon of mustard in the jar. It will also give the cucumbers an extra kick.

To prevent jars of pickles from exploding, add 2 tablespoons of vodka or 1 tablespoon of alcohol to the brine.

Calculate the amount of salt in the brine based on the temperature of the room in which you plan to store the preserved food. If the temperature is 4°C, put 60 g of salt per liter of water; for storage at 14°C - 10 g more.

See more useful tips for pickling.

Recipes for pickling cucumbers

There are many ways to pickle cucumbers in jars for the winter, but we chose the most delicious ones.

Pickles in a jar, stored at room temperature

A set of products per liter jar:

dill - 1 small umbrella;

horseradish - 1 medium leaf;

garlic - 5-6 cloves;

hot pepper - 3 rings;

bell pepper - 2 rings;

currant leaves - 2 pcs.;

coarse salt (not iodized!) - 20 g;

acetylsalicylic acid (aspirin) - 1.5 tablets, ground into powder;

cucumbers (how many will fit in the jar).

Conservation process

1. Wash the cucumbers well, put them in a large container and fill them with cold water, leaving them for 5-6 hours. During this time, they will be saturated with liquid and air will come out of them.

2. Using soda, thoroughly wash the jars and then dry them. We sterilize the lids in boiling water. Wash and chop the remaining vegetables and herbs.

3. After waiting the allotted time, remove the cucumbers from the water and transfer them to a jar, at the bottom of which we first put horseradish, dill and currants. After placing the cucumbers tightly, add the garlic and pepper last.

4. Bringing water to a boil, pour it over the vegetables, cover loosely with a lid and let cool to a temperature that allows you to pick up the jar without getting burned.

5. Drain the water from the jar into an enamel pan, add 100 ml of boiled water there and bring to a boil again. Meanwhile, pour salt and crushed acetylsalicylic acid into a jar.

6. Pour boiling water into the jar to the very top and screw the lid tightly.

7. Turn the jar upside down and check that it is sealed tightly (no air bubbles should break through from under the lid into the brine). Place the jar upside down on a dry cloth and cover the top with a towel.

8. After a day, transfer the cooled cucumbers to a storage location.

Homemade pickled cucumbers recipe

Required products (for a 3-liter jar):

cucumbers - about 1.5-1.8 kg;

table salt (not iodized) - 50 g;

peppercorns - 5 pcs.;

dill - 1 large or 2 small umbrellas (no umbrellas, take sprigs);

garlic - 4 cloves;

horseradish - 1 leaf;

bay leaf - 3 pcs.;

cherry leaves - 2 pcs.

Salting sequence

1. Wash vegetables and herbs under running water. Cut the garlic cloves into slices.

2. Boil the lids for 3-5 minutes. At the same time, dissolve the salt in 1 liter of cold water in another saucepan.

3. Place cucumbers, herbs and other vegetables in a jar, alternating cucumbers and spices.

4. Fill with the resulting salty solution (you can bring it to a boil, but the jar will not explode even if preserved cold), cover with lids (without screwing them on) and leave to ferment for a week.

5. After 7 days, add brine and roll up the lids. The cucumbers are ready.

If the idea of pickling cucumbers in jars for the winter doesn’t excite you, perhaps you’ll like pickling them better?

Take it for yourself and tell your friends!

Salting for the winter in 1 liter jars using a hot method, for storage in the apartment

This method is with sterilization. But homemade preparations prepared in this way can be stored in the apartment at room temperature. For example, in a storage room 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.
Sweet peas – 6 pcs.
Cloves - 6 pcs.
Salt - 3 teaspoons
Sugar - 6 teaspoons
Vinegar 70% - 1.5 teaspoons (9% - 4 teaspoons per liter jar)

Before you begin, rinse the cucumbers thoroughly under running water. Then pour them in and leave for 2 hours. If they are recently collected, then one hour will be enough.

Preparation:

1. First, pour currant and cherry leaves, as well as dill umbrellas, with boiling water and leave for 1 minute to sterilize. Scald the horseradish leaves in boiling water for 30 seconds.

2. Then put at the bottom of each liter jar - a clove of garlic, 5-6 black peppercorns, 2 allspice peas, 2 cloves, 2 currant and cherry leaves, 2/3 of a dill umbrella. Place the horseradish leaf last.

The jars should first be sterilized over steam or in the oven. The lids need to be boiled.

3. Next, cut off the ends of the cucumbers on both sides and place them tightly in jars vertically. If there is still room on top, spread out what remains. You can cut it into pieces to make it fit more tightly, or you can even add small tomatoes. Place part of the dill umbrella on top.

4. Pour 1 teaspoon salt and 2 teaspoons sugar into each jar. Pour hot boiling water, add about 0.5 cm from the top and cover with lids. Take a wide pan and put a napkin or towel on the bottom, then put the jars there and fill them with water up to the shoulders. Boil for 10 minutes to thoroughly sterilize.

If you want more salty cucumbers, then add 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 until completely cool. When it cools down, put it in the place where you store your preparations.

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 piece
Dill umbrella - 2 pcs
Currant leaf - 2 pieces
Cherry leaf - 2 pcs
Tarragon - 1 sprig
Hot pepper - to taste
Garlic – 5 cloves

Preparation:

1. Wash the cucumbers thoroughly and soak in water for several hours. Then rinse again and cut off the stems.

2. Wash all greens and leaves. Peel the garlic and cut in half.

3. Pour 3 tablespoons of salt into a mug and pour hot water. Stir thoroughly until completely dissolved and let cool.

4. Place cherry and currant leaves, a horseradish leg, and 1 dill umbrella on the bottom of the jar. Then the first layer of cucumbers. Place garlic and hot pepper slices throughout the jar. Next, place the vegetables as tightly as possible. Place a sprig of tarragon and an umbrella of dill on top.

5. Fill the filled jars with clean cold water about two-thirds full. Then pour water with salt and add clean water to the neck, leaving about 1 cm of space to the end.

6. Place the jars on plates and leave for 3 days. The cucumbers should sour and the brine should become slightly cloudy.

7. After this, drain the brine and boil it for 1-2 minutes. Then pour it hot again into the 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, without sterilization

I also really like this method of salting. I like the spicy aroma of mustard in brine. And the method itself is quite simple. You won't spend a lot of time on preparations. It all depends, though also on the number of cans and ingredients. But in any case, 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 pcs.
Dill umbrellas - 4 pcs.
Horseradish leaf - 2 pcs.
Dry mustard - 2 tablespoons
Black peppercorns - 10-12 pcs.

Cooking method:

1. Wash the vegetables and trim the ends on both sides. Soak them for 4 hours, then rinse again.

2. In a three-liter jar, place one horseradish leaf on the bottom, then half of all the 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 the jar and close it with a nylon lid. Leave to cool, then remove the lids and cover the necks with gauze. Leave it like this for two days, skimming off the foam periodically. Then pour the brine into a saucepan and boil.

4. Pour mustard powder into a jar. Then pour hot brine and close the lid until it cools down. 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 it into the jar and roll up the lid.

6. Turn it upside down and wrap it in something warm for self-sterilization. Then put it in a place to store the workpieces. At first the brine will be cloudy, then the mustard will settle and it will become transparent, and the cucumbers will be incredibly tasty.

Video on how to pickle cucumbers in jars without vinegar

If you still have doubts and not everything is clear from the descriptions and photos, I suggest watching a video recipe for preparing “greens” for the winter. The recipe is very simple, without sterilization.

Ingredients for 2 three-liter jars:

Water - 3 l
Salt - 6 tbsp or 200 g
Medium-sized cucumbers - 4 kg
Horseradish root or leaves - 6 pcs.
Currant and cherry leaves - 10 pcs each
Black before peas and sweet – 10 pcs each
Garlic – 10 cloves
Dill with seeds

Watch the cooking method in the video.

Now everything should definitely become transparent and understandable. Store them, and after two to three weeks you can start eating delicious crispy cucumbers.

Well, friends, I showed you and told you about wonderful and simple methods for pickling your green vegetables for the winter. Choose the one you like, or better yet, try them all. After all, everyone has their own flavor.

Enjoy your meal!