Preparing cucumbers for the winter is a very delicate topic. Any recipe or recommendation on this matter will immediately find its opponents and defenders. On the other hand, this is good: from many tips and recipes, you can choose the most suitable one and enjoy cucumbers all winter, delighting your family and guests. Well, we will now outline the basic postulates for the correct preparation of cucumbers.

Correct cucumbers

Someone else probably remembers the shelves of Soviet stores lined with three-liter jars of pickles. The cucumbers in them were so large that they were pickled in pieces. But today we all know very well that it is not the half-meter-long yellowed giants that should be salted, but only tender, small cucumbers. The variety is also important: smooth salad cucumbers tolerate pickling worse, so give preference to their pimply, slightly prickly counterparts.

Cucumbers no more than 15 cm long, freshly picked from the garden, are ideal for preparations. If you bought cucumbers at the market, soak them in a saucepan with cold water: they will regain their lost elasticity, and at the same time get rid of excess nitrates (you don’t know in what conditions these cucumbers grew). And select cucumbers for pickling that are approximately the same size. These cucumbers will be salted evenly and will look much nicer in a jar.

Cucumbers for preparations should be beautiful. Discard all hooked, yellowed cucumbers with skin defects without regret. And be sure to make sure that the cucumbers are not bitter, otherwise you will be very disappointed.

Correct brine

When pickling, a lot depends on the brine. If you make it a little more concentrated, the cucumbers will become too salty. If you skimp on salt, the jar may explode and the cucumbers will turn sour.

Use only coarse rock salt for pickling cucumbers. Neither iodized salt nor finely ground “Extra” salt are suitable for pickling. For cucumbers that are supposed to be stored in a cold cellar, the brine recipe is slightly different from the brine recipe that is poured into cucumbers intended for storage in an apartment.

Many people believe that the more garlic, pepper, dill, horseradish, cherry leaves and oak bark you put in the brine, the better. To be honest, this is far from true. All additives increase the risk of getting fermented brine and, as a result, rotten cucumbers and exploded jars. Garlic should be added especially carefully. Add it in minimal quantities if you really can’t imagine making brine without garlic. And be sure to thoroughly wash the cucumbers and everything you plan to put in jars with them.

Procedure

So, the cucumbers, dill, horseradish and other ingredients are well washed, the jars, lids and seaming machine are prepared, there is a small saucepan for sterilizing the lids and rubber bands for them, and a large saucepan for brine, as well as a kettle with boiling water (or microwave) for sterilizing jars. A few aspirin tablets won’t hurt either - only Russian, not flavored or effervescent, but the simplest kind. Those who are scared by horror stories about aspirin in jars turning into “phenolic compounds” will be interested to know that aspirin itself is a phenolic compound. And, nevertheless, it is widely used for the prevention of cancer, cardiovascular diseases, thrombosis, atherosclerosis and as an effective antipyretic agent. But if you have a prejudice against aspirin, an allergy to acetylsalicylic acid, gastritis, ulcers or problems with the pancreas, then you can safely replace it with vinegar.

Cucumbers are placed in sterilized jars along with horseradish, cherry, black currant leaves, several peppercorns, dill umbrellas and (if available) a piece of oak bark. If desired, garlic is added, but in very moderate quantities. Do not pack the cucumbers too tightly: the brine should wash them on all sides. Aspirin is added to the jar: 1 tablet per liter jar, 2 tablets per 2-liter jar, etc., and everything is filled with boiling brine. The brine for this method of salting does not need to be very concentrated: for a liter of water, take a level spoonful of salt. The lids with rubber bands are boiled for about ten minutes, after which they are removed with tweezers, the jars are “rolled up” and wrapped in a blanket. In a blanket, turned upside down, the cans should stand until the next morning. If nothing has leaked and the cucumbers look elegant green, everything is in order, you can take the jars to the cellar. This method is the simplest: cucumbers are poured only once, stand perfectly in a cold cellar all winter and turn out crispy and very tasty.

If there is no cellar and the cucumbers are supposed to be stored at home, the brine is made more concentrated: 1.5-2 tablespoons of salt per liter of water. At the same time, simple boiling water is first poured into jars filled with cucumbers and other ingredients for 15 minutes 2-3 times, and only after that the brine is added. In this brine you need to add sugar (2 tablespoons per liter) and vinegar (a teaspoon of essence to a three-liter jar already filled with brine). But this turns out to be more of a marinade than a brine. In addition, the taste of cucumbers in vinegar is completely different, and many people don’t like it too much.

Each housewife has her own method of preparing cucumbers, and the standard recipe for crispy pickled cucumbers has not yet been registered. Perhaps he is known to you? Then share!

At the very beginning of autumn, there comes a time in my family when fresh cucumbers are already a little boring, and it’s too early to open pickled ones. It's time for light salts, which both adults and children adore. Today I will tell you how to quickly and tasty pickle cucumbers at home in different ways: in a pan, in a jar and even in a bag.

Lightly salted cucumbers in a jar in brine

Lightly salted cucumbers are prepared quickly compared to classic pickling. There is no need to sterilize anything, roll it up and wait for the cold winter to open the jar.

Note to the owner! There are several ways to prepare delicious cucumbers: dry, cold and hot. The names speak for themselves. With the dry method, we use only salt and spices; with the cold method, we do not heat the brine; with the hot method, we season it with boiling water.

Prepare freshly salted cucumbers in a liter jar. You can pickle cucumbers in a container of any size, then multiply the amount of ingredients according to the size of your jar.

Ingredients for pickling per 1 liter jar:

• Fresh cucumbers - to fill the jar;
• Dill seeds in umbrellas – 1 piece;
• Garlic – 2 cloves;
• Rock salt – 1 tbsp.

Rinse the cucumbers and even soak them in cold water. Remove the butts and noses. Prepare the jar. Just rinse it with tap water, no need to invent extra work for yourself and sterilize it.

Garlic can be coarsely chopped to enhance its aroma. Sometimes the recipe even suggests grating it. Place garlic and dill umbrella at the bottom of the jar. Now it’s the turn of the cucumbers: place the vegetables in the jar vertically to evenly pickle the fruits.

Advice! Use pimply varieties of cucumbers. Size matters! Choose medium-sized fruits. Cucumbers that are too large will not be firm and will lose their characteristic lightly pickled crunch, while small ones are more suitable for pickling for the winter.

Pour salt into a jar filled to the top and pour boiling water over it. Don't worry, the jar won't crack. Close it with a nylon lid. It is very convenient to store such cucumbers in a jar with a twist.

The salt should dissolve, so after the jar has cooled, shake it well just in case. For pickling, cucumbers need 1 day.

On a note! For the first day, vegetables in brine can stand at room temperature. When the pickling is finished, store the cucumbers in the refrigerator. Due to the lack of vinegar in the recipe, the shelf life is only a couple of weeks, but they are unlikely to be left over the next day.

Instant lightly salted cucumbers with mustard

Mustard powder is also useful for quickly pickling cucumbers.

On a note! With the dry pickling method, cucumbers are pickled in their own juice and absorb more of the aroma of spices. It will take 2 days to prepare, but the result is worth the wait.

If you cook in the summer, then there is no such thing as too much greenery. Add finely chopped dill and parsley to the recipe. In winter, you can use frozen greens.

You will need:

• Fresh cucumbers – 7-10 pcs;
• Rock salt – 1 tbsp. with a slide;
• Sugar – 1 tbsp;
• Mustard powder – 0.5 tbsp;
• Garlic – 4 cloves;
• Vegetable oil.

Don't be surprised that there is sugar in the recipe. But it costs a little less than salt. Sweetness is needed to enhance the taste of mustard.

Prepare the vegetables, wash and trim on both sides. Cut lengthwise into 4 pieces and place in a bowl. Crush the garlic, chop it on a grater and grate each piece well. To infuse the cucumbers with garlic flavor, spread the spices with your hands. Add mustard, sugar, salt and herbs. For dressing, use a tablespoon of oil, stir and cover with a lid or film and leave in a cool place for 48 hours.

The spicy appetizer with mustard is ready. Your guests will appreciate the effort, but try it yourself before all the cucumbers are snapped up.

Instant pickles (not for winter)

There is a way to enjoy salted fruits for dinner. The fastest recipe.

• Fresh cucumbers – 7-10 pieces;
• Garlic – 5 cloves;
• Rock salt – 1 tbsp;
• Cloves – 2 pcs;
• Peppercorns – 2 pcs;
• Currant leaves – 2 pcs;
• Horseradish (leaves, root) – 40 g.

Use a bag for pickling. I advise you to take oven bags as they are thick and the plastic clips will save you from constant tying and untying.

On a note! Do not pickle vegetables with butts. All harmful substances accumulate there. If you are using cucumbers grown in your own garden, you may not need to trim the ends.

The fastest recipe will not take more than 5 minutes to prepare. Place all the spices in a bag, cut the garlic into large pieces, and grate the horseradish root. The more horseradish you add, the spicier and crispier the result will be.

Salt and add spices. You can cut the cucumbers into 4 parts for a more even distribution of salt. Shake the bag well and close with a clip.

If you pickled cucumbers in the morning, you can safely open the package in the evening. These cucumbers are best served with boiled potatoes, chicken or meat. You can also use them to prepare Olivier salad and other salads.

On a note! You can pickle cucumbers in 5 minutes. In this case, you need to finely chop the vegetables and add all the spices. Place in a bag and shake well. Leave on the table for 5 minutes. That's it, the dish is ready. But the taste will be different; this option is more like a salad.

A quick way to pickle cucumbers with celery

Celery is the king of vegetables. It is useful from root tips to stem tips! Did you know that dishes with the addition of greens or celery root become lower in calories? Ladies, write down the recipe! The spicy taste is perfect for preparing an interesting snack.

How to pickle cucumbers in a tasty and quick way? We will need:

• Fresh cucumbers – 1.5 kg;
• Horseradish - 2 leaves;
• Garlic – 5-6 cloves;
• Rock salt – 3 tbsp;
• Cherry leaves – 4 pcs;
• Celery stalks – 70 g;
• Greenery.

Advice! Iodized and sea salt are not suitable for salting. Use regular cookware. The fact is that iodine in salt reduces the ability of salt as a natural preservative. Have your cucumber jars exploded? Perhaps the salt is to blame.

Prepare the cucumbers by trimming the ends. Cut the leaves that you managed to find into pieces. If you can’t find cherries, then use currant or oak leaves.

Finely chop the celery greens and mix with garlic and herbs. Place the leaves on the bottom of the jar, and alternate the greens with cucumbers. When the jar is full, add salt and fill with cold water.

On a note! For the recipe for lightly salted cucumbers, do not pack the vegetables too tightly. For uniform pickling, there should be a small distance between the fruits.

There is no need to shake the jar, just cover it with a cloth or gauze and leave it in a dark place to sour for 3 days. In just a couple of days they will be on your plate.

Advice! Lightly salted cucumbers can also be cooked in a saucepan. If you have a plastic container, you can make a small portion to try. A week after pickling, the taste of lightly salted cucumbers will already be more reminiscent of the usual winter pickles, so it is better to cook in small portions.

It's better to see once than to hear 100 times! Watch a video on how to pickle cucumbers at home quickly and tasty in a jar, bag or pan:

All recipes do not require special skills. Even an inexperienced housewife can make freshly pickled cucumbers quickly. I wish you a delicious crunch in good company. Bon appetit!

Pickled cucumbers have been an independent snack in Russia for a long time. They are an essential component of traditional holiday salads, for example, Olivier salad or herring under a fur coat.

In this article we will reveal all the secrets of pickling crispy, homemade cucumbers. And we will tell you several proven recipes so that every housewife can surprise and delight her family.

Secrets of delicious crunchy cucumbers

It is important to initially choose the right cucumbers for pickling. They should be medium in size, maybe smaller, preferably the same size. This will help pack them tightly into the jar without leaving a lot of empty space.

The color of the cucumber should not be very dark, and the skin should be dense. Overripe cucumbers with yellow skin and developed seeds inside are also not suitable. One of the important points in choosing the right cucumbers is its taste. The most important thing is that the peel is not bitter; it is important to check this by tasting it before salting.

Another important point is water for preservation. Ideally, it should be from a spring or well, but you can also use ordinary purified one. The main thing is not chlorinated. If it happens that it is not possible to use non-chlorinated water, then at least the tap water should be purified. First let it settle, or make it melt.

Preparing for work

Usually, in addition to the cucumbers themselves, various herbs and spices are placed in the jar, for example:

• horseradish leaves and root;
• stems and flowers of dill;
• currant leaves;
• bay leaves, oak leaves;
• black and allspice;
• garlic, carrots.

Everyone chooses a set of herbs and spices to suit their taste.

If you want the cucumbers to crunch, then before starting pickling they should be placed in a container with water for a long time, but no more than 12 hours. Half a day is enough for the cucumbers to be saturated with moisture.

While the cucumbers are soaking, there is just time to prepare the jars. Select the jars in which you plan to seal the cucumbers. They should be washed thoroughly with detergent or regular soda. Rinse well and then sterilize. The lids also require sterilization; they are usually boiled in water for about five minutes.

Recipes and step-by-step instructions for them

General action plan. First, you need to place a layer of herbs and spices on the bottom of sterilized jars. Cucumbers are placed on top in a vertical position, compacting tightly. After the jar is filled, it is filled with brine.

You can prepare the brine as follows: add salt to water and dissolve. Considering 70 grams of salt for every liter of water. You can also add spices to the brine. Boil it. Then fill the jar with cucumbers and leave to ferment for several days.

Recipe for lightly salted cucumbers using the cold method

For a 3 liter jar you need the following ingredients:

• 2 kilograms of cucumbers;
• stems and inflorescences of dill - 2 sprigs;
• oak, bay and cherry leaves, 3 pieces each;
• 3 cloves of garlic;
• black pepper, allspice - 8 pieces;
• salt - 100 grams.

Basically, everyone puts spices and their quantity according to their own taste, but if you are cooking for the first time, you can take it exactly according to the instructions.

Cooking method

The salting technology is quite simple:

1. Herbs and spices are placed at the bottom of the jar, then the already soaked cucumbers are compacted.
2. Prepare cold brine as follows. Dissolve salt in water. A 3 liter jar usually contains 1.5 liters of brine.
3. Fill the jar with brine and leave to ferment at room temperature. It is better to cover the jars with gauze.
4. Then all this is put away in a cold place with a temperature of no more than +1 degree for 10 days.
5. At the end of the term, try the cucumbers; if everything turned out well and you like their taste, then you can start rolling.
6. If there is less brine, you need to add it.
7. Then roll up the cucumbers with sterile lids.

Such preservation is stored in a cold place, cellar or refrigerator, the main thing is that the temperature is no more than +5 degrees.

Pickling cucumbers using the hot method

The ingredients can be taken from the previous recipe. In this option, only vinegar is added - 3 tablespoons. You need to take 9 percent. So:

1. Everything fits as in the recipe above. You can not put all the herbs on the bottom, but put some in the middle and on top.
2. Add salt to boiling water.
3. The resulting liquid is poured over the cucumbers, after which they are allowed to stand for about 10 minutes.
4. Then drain the water from the jar and boil again. The last time, pour it back, add vinegar and seal the jars.

Note: in various recipes, instead of vinegar, citric acid or vinegar essence can be used.

The rolled up jars are placed upside down and covered with a blanket. After a day, you can hide it in the pantry or any dry and dark place.

In these simple ways you can pickle crispy, tasty, homemade cucumbers for the winter. Bon appetit and crunch!

From this video you will learn about an unusual method of pickling cucumbers:

Hello, dear readers. The first half of summer has already passed, and as you know, the second half is known for preparing for the winter. Today I will tell you a recipe for delicious, sour-salty, crispy cucumbers. Our parents use this recipe to pickle cucumbers all the time, and I can’t even tell you how many years ago. They have been salting for as long as I can remember. The recipe is universal, you can make your own edits to suit your taste. Moreover, you can salt it in a jar, in a barrel, in a bucket, in general in any container, the main thing is to maintain the proportions. You can roll it up, leave it under a plastic cover, or just in the basement (barrel, bucket, etc.).

Today I will tell you using the example of a 3 liter jar and storage in an apartment. But you can also do it in the basement. And regardless of storage, these cucumbers turn out crispy and tasty. Today I will try to explain how to make you like this recipe.

Recipe for delicious crispy cucumbers

We will start with the ingredients that we will use for pickling.

The main ingredients will be horseradish, garlic, dill, salt, and of course water. And I will explain this recipe using the example of pickling in a 3 liter jar using the cold pour method.

For this we need the following ingredients:

• Cucumbers - about 1.5 - 1.8 kilograms
• Dill – 2 – 3 umbrellas
• Horseradish root - about 3 centimeters
• Garlic – 2 – 3 cloves
• Salt - 80 grams
• Spring water – 1.5 – 2 liters
• Black currant leaves - 3 pieces

Place the ingredients except salt and water in a clean jar. It will not be a secret to anyone that all this needs to be prepared. Wash the cucumbers and herbs, peel the horseradish and garlic, and of course go to the spring for fresh cold water.

If you don’t have a spring nearby, you can use water from a filter. I do not recommend using water directly from the tap. It contains chlorine, which will make the cucumbers soft and not tasty. It may, of course, work if you have a low chlorine content, but we always made it from a spring. And that’s how our parents always taught us.

We place the cucumbers tightly, but not to the point of fanaticism, and do not press them too hard. It should all roughly look like this.

You can make it a little tighter, but it's unnecessary, and you'll soon understand why. As you can see, we have horseradish and garlic between the cucumbers, and on top there is also an umbrella of dill, pressed down by several cucumbers. All this for uniform salting.

After preparing the cucumbers, you need to fill them with cold water and salt. You can, of course, pour salt into a jar and fill it with water. But there is one significant point here. If you do this, it is possible that the top cucumbers will be soft. And if the salt is dissolved in water and then filled with brine, then all the cucumbers will be evenly salted and hard.

When we have filled them with water, we leave them to ferment. Fermentation time depends on the ambient temperature. I will show an example of fermentation at room temperature around 23 - 24 degrees. In this photo you can see it in stages: the day of pouring, one day later and two days later.

After about 12 hours, the cucumbers begin to ferment. This can be clearly seen in the photo in the middle; the brine begins to become cloudy and there are air bubbles at the top of the jar. We are waiting for our cucumbers to get darker. Then you can try.

It may be different for you, it depends on the temperature where the cucumbers are. For example, it also happened that on the second day we were already rolling cucumbers. We do not wait for time, but try. If you pay attention to the photo of the third day, you will see that there are several cucumbers missing. It was we who determined the moment when it was time to roll up.

There is no need to wait for the cucumbers to sour well. As soon as you like the taste, they become lightly salted, then immediately drain the brine.

I usually pour cucumbers into a bowl too. I throw out the dill and horseradish leaves, but I will need everything else.

Now I put everything in small jars. I usually use 0.5 liter jars, but larger ones are possible, even 3 liter jars. But then you need to ferment more cucumbers. After all, from one 3-liter jar, you can put the cucumbers into 4 small, 0.5-liter jars, and there will be a few pieces left to eat lightly salted. This is if you haven't done it yet.

Cucumbers can be placed in a jar more tightly, they no longer break. But don’t forget that you still have to get them from there. Between the cucumbers I put garlic and horseradish root.

Now boil the drained brine.

And pour boiling water into jars with cucumbers. This way we will stop fermentation and the cucumbers will not be too sour. But don't think that the taste of cucumber will remain the same as you remember it now. It will become sour, but not too much, but in moderation, just very tasty. The cucumbers will be hard and crunchy when you bite them.

If you miss the moment of lightly salted cucumbers, they will be sour. Of course, they will remain normal sour cucumbers, but believe me, when you roll them lightly salted, you will eat one jar at a time.

You can roll it with any lid, but preferably an airtight one. Otherwise, fermentation will start again, and the cucumbers will be sour, like barrel cucumbers. And here is all that we got from one 3 liter jar, or more precisely, from 1.6 kilograms of cucumbers.

There are three 0.5 liter jars and one 0.75. I put a plastic bag under the lids. This is to make the lids tighter; we have screw-on lids. And the lids won't smell like that. In the future, these lids can only be used for pickled cucumbers. Even after a year, the lids will not wash off and will have an odor.

We also seal it hermetically because they will be stored in the apartment.

According to this recipe, you can not only roll cucumbers into jars, but also pickle them in a barrel, bucket, or makitra. In general, in any container. From my own experience, I can say that they taste better in clay dishes. And not only cucumbers, but also tomatoes.

Our parents have a special two-bucket clay barrel with a lid, and a homemade ceramic barrel, they only use them for pickling.

In order to pickle delicious crispy cucumbers in a barrel, you need to calculate the number of cucumbers and make according to this recipe. With a few clarifications. First, we immediately lower it into the basement. Well, secondly, be sure to cover the top with a sheet of horseradish.

And thirdly, we press the cucumbers with oppression. There should be water on top, or a horseradish leaf, but not a cucumber. This photo shows this using a 3 liter jar as an example. This way they won't get moldy. Horseradish blocks the development of mold, which spoils the taste. This way you can pickle cucumbers under a nylon lid.

Secrets of pickling delicious crispy cucumbers for the winter

First, which I would like to note. If you are storing without seaming, then be sure to there should be a horseradish leaf on top. It will not allow mold and fungi to develop. Both horseradish root and leaf must be present. Moreover, the sheet should always be on top. Even in winter, when picking cucumbers, place the leaf on top. You can add more horseradish root and garlic, so the cucumbers will be sharper and tastier.

Second, dissolve the salt before pouring it into the cucumbers. Do not use iodized salt! This will ensure even salting.

You can diversify the taste by adding black currant leaves, cherry leaves, and even oak leaves. Some people believe that the tannins contained in oak leaves will make cucumbers hard. From my experience I will say that you will not like the taste. Our father decided to try it, to diversify the taste. We ended up throwing them away.

I think the most delicious are those with the addition of black currant leaves. With cherry leaves, the taste will be a little softer, which does not have a good effect on the taste of cucumbers, for my taste.

AND third, be sure to use dill umbrellas or the seeds themselves. Moreover, dry umbrellas are preferable, they are more fragrant.

Well, if you are already tired of sour cucumbers, then you can also make them pickled, the cucumbers will also be crispy and tasty. You can see the recipe for pickled cucumbers in the article “.”

Now you know more than one recipe for pickling cucumbers for the winter, choose according to your taste. The first ones turn out sour, and the second ones turn out sweet and sour. But both recipes are good in their own way, and they make tasty and crispy cucumbers.

Good preparations to you! Which cucumbers do you prefer?

Pickled cucumbers according to this recipe are preserved without the addition of vinegar and other acids. They turn out crispy and very tasty, they are perfectly stored all winter, and even more than one, in an apartment at room temperature!

Our pickles in jars are in no way inferior to real ones in barrels, and there is no need to be afraid that they will sour.

Salted cucumbers

Compound:

for two 3-liter jars of pickles

• 4 kg small cucumbers (or 3 kg medium)
• 5 liters of brine: per 1 liter of water - 1.5 tbsp. heaped spoons of coarse non-iodized salt
• greens (not all of them):
  – horseradish leaves 3-5 pcs.
  – black currant leaves 20-30 pcs.
  – cherry leaves 10-15 pcs.
  – walnut or oak leaves 5-10 pcs.
  – dill sprigs with seeds 4-5 pcs.
• 3-5 pods of hot pepper
• horseradish root (optional)

Video recipe for pickling cucumbers for the winter:

Pickled cucumbers - recipe:

1. We prepare the products. Wash all the spices and cucumbers well.

   Advice: To ensure crispy pickles, use only varieties suitable for pickling - those with dark pimples. And also add horseradish leaves or root, or walnut or oak leaves. I took horseradish, walnut, currant and cherry leaves. Cut large leaves into several pieces with scissors. Only old dill with seeds will do.

   Products for pickling

2. Before pickling cucumbers, fill them with cold drinking water until they cover and leave for several hours or at most overnight. This is necessary so that the cucumbers are not empty after pickling and that they do not take the brine from the jars; it also contributes to crispiness. But if the cucumbers are just from the garden, there is no need to soak them.

   Soaking cucumbers

3. After this, drain the water from the cucumbers and wash them.
4. Cut the hot pepper and peeled horseradish root into pieces.

   Cutting peppers and horseradish

5. Place some of the leaves and a few pieces of pepper and horseradish, if using, on the bottom of a large saucepan or other container. Then a layer of cucumbers (no need to trim the ends). Then spices again. In this way we transfer all the cucumbers, making the last layer of leaves.

   Toss cucumbers with spices

6. Stir salt in cold drinking water.

   Pickling brine

7. Pour the resulting brine over the cucumbers to cover. It took me about 5 liters of brine.

   Fill cucumbers with brine

8. We place a flat plate on top and place a 3-liter jar of water on it as a weight so that the cucumbers do not float.

   Leave for salting

9. Leave for pickling for 2-5 days depending on the temperature in the house. If it’s hot, then 2-3 days will be enough, and if it’s cool, up to 5 days. A white film will appear on the surface of the brine - do not be alarmed, this is not mold, but lactic acid bacteria. The readiness of the cucumbers can be checked by taste (they will be delicious), and they will also change color.

   Pickling cucumbers for the winter
   

10. Now we drain the brine from the cucumbers into another container, we will need it later.

    Pickled cucumber brine

11. We throw away the greens and spices, and wash the cucumbers themselves in water.

    

    We wash the cucumbers

12. We put them in well-washed jars.

    Pickled cucumbers in jars

13. Bring the brine to a boil.

    Boil the brine

14. Pour the brine into the jars to the very top and cover with lids (the lids can be washed well, but I always boil them for a few minutes just in case). Leave for 10 minutes.

    Fill with boiling brine and let stand for 10 minutes

15. Then pour the brine back into the pan and bring to a boil again (the principle of closing pickles for the winter is the same as for or). At this time, cover the jars with lids.
16. Fill the cucumbers with boiling brine again, so that a little of the filling overflows (we place the jars on plates).
17. We roll it up with a machine.

    Closing pickles for the winter

18. Turn the jars upside down and wrap them in a warm blanket until they cool completely.

    Turn over and wrap the jars

19. We put the cooled jars of pickles in the pantry or cellar for storage until winter :). At first, the brine in them will be cloudy, but after a while it will clear, and a sediment will form at the bottom.

Pickled cucumbers without vinegar

The recipe for pickling cucumbers is not at all complicated and I think you will definitely succeed - and in winter you will enjoy delicious and healthy cucumbers, and also add them to various dishes, such as or!