Pickling cucumbers - there is nothing easier, as anyone who has never tried to do this will think. In fact, this popular snack requires both talent and flair. But if you know some rules and tricks, choose good cucumbers and find crystal clear water, then in the end you will end up with the best cucumbers in the world in the jar.

Choosing cucumbers

High-quality cucumbers are the basis for success. The best ones are the ones you grew yourself. But those bought on the market are quite suitable if you choose them correctly.

• The cucumbers should be small, in which case they will fit well in the jar. Small, young cucumbers have the best, sweetest taste. There are usually no voids inside them - so these cucumbers will crunch.
• The skin should not be smooth, with pimples and black spines. Smooth skin, white spines - these are cucumbers for salads.
• The cucumbers should be firm to the touch, not too dark, and the light part should not be yellowish.
• The right cucumbers for pickling should not be bitter (!), so it is better to try them when purchasing. Try the darkest part of the cucumber; you can simply chew the skin.
• The skin should be thick. Then the cucumbers will turn out crispy.

Water

If you have good water, then the pickles will taste great. Tested by personal experience. Salting according to the same recipe in spring water and in city water gives completely different results. Moreover, “urban” ones turn out much worse.

Therefore, the best thing is good, clean well water (of course, you must be sure that it is drinkable, that the metal content is not exceeded, now you can easily analyze your water from a well or well).

If spring water is not available, then it is better to pickle the cucumbers in good bottled water. Or filter the tap water, boil it, or infuse it with silver or copper - they purify and improve the taste of the water.

Soak?

Yes. Necessarily. For at least 2-3 hours. Better for half a day. Then the cucumbers will become more elastic and strong. It is often said that cucumbers taken from the garden do not need to be soaked, but this is not true.

Spices

Each housewife has her own recipe. Some use allspice, some only black, some add mustard seeds, some add clove buds... The classic set is as follows: currant leaves, horseradish leaves, dill umbrellas, peppercorns. Add oak and cherry leaves, currants, garlic, mustard, pieces of horseradish root, celery and dill, mint, tarragon, lovage, basil (a little), cumin, coriander and so on...

The leaves should be cut quite large, put in jars and put cucumbers on top, cover with lids so that there is air access. And leave them to soak in the spicy spirit for two hours.

Dishes

Before adding cucumbers, glass jars should be soaked in a soda solution, then washed very thoroughly with warm water and soap. Rinse thoroughly and pour over boiling water. Dry.

To sterilize jars, you can bake them in the oven at 110 degrees. Or boil them together with lids for 10-15 minutes. Lids are sterilized only in boiling water.

Laying cucumbers

Recipe Large cucumbers are placed on the bottom, if they are very large, then vertically. On top are small cucumbers. All cucumbers are laid as close to each other as possible. Spices are placed on the bottom, you can put them between layers of cucumbers. After pouring the brine, cover the cucumbers with currant and horseradish leaves.

Salt

Rock salt is best. It gives the richest and fullest taste. Other salt may cause winter preparations to explode. Therefore, it is not recommended to take extra or iodized ones. Another danger from fine salt: cucumbers can become soft.

50-60 g of salt are usually added to 1 liter of water. This is approximately 2-2.5 tbsp. salt. The brine can be cold or hot. If you use vinegar, it must be hot, but then you will end up with pickled cucumbers.

Hot way

Dissolve the salt in boiling water, add some chopped dill and horseradish stalks to the brine, maybe a couple of oak leaves, cook for a few minutes and pour the brine over the cucumbers. Leave unrolled for a week. Then add brine and roll up.

Cold way

Such cucumbers should be stored in a cellar or in the refrigerator; if in a warm apartment, they will swell and explode. The method is simple: place the cucumbers together with spices in jars. Stir salt in cold water, pour brine over cucumbers. Close the jars with plastic lids, heated in hot water (so that when they cool, they sit very tightly on the jar). The cucumbers will be salted in about a month.

are known to every housewife who every summer takes care to prepare tasty and healthy homemade preserves for her family.

In recent years, pickling recipes have become increasingly popular, but there are still housewives who are adherents of the classic method, a recipe that has been passed down in the family for generations.

This is exactly the kind of recipe you can find on the yellowed pages of a cookbook, where your grandmother wrote it down in neat handwriting so as not to miss a single important ingredient.

Recipes for pickling cucumbers in jars for the winter

All family members will be pleased with crispy pickles in winter, when there is such a shortage of fresh vegetables and salads, and prepared preparations save housewives in the summer, allowing them to diversify their family’s diet. And so that in winter you always have delicious pickles and vegetable salads on hand, you need to think about preparing them today - at the height of the summer season, when vegetables are ripening in the beds, and agricultural fairs are held in cities, where you can buy the necessary products at an affordable price.

Now let's talk about brine: despite the fact that it is much easier to prepare than in the case of pickling recipes, it also has its own characteristics. You should approximately calculate the amount of water required for one three-liter jar - the volume of the required brine is approximately equal to one and a half liters, but it is better to take it with a reserve, because the volume of liquid depends on how tightly you put the fruits in the jar. Take two liters of brine for each jar.

To this amount of water you should add four tablespoons (standard, heaped) of rock salt. Be sure to take rock salt, it is sold in blue packaging. Please note that iodized salt and fine extra salt are not suitable for salting.

The specified amount of salt must be dissolved in water, put on fire and brought to a boil. Boil the brine for 5 minutes and cool it. And at this time you can start filling the jars. At the very bottom you need to place a pickling broom: one umbrella of dill, a couple of blackcurrant leaves, a piece of horseradish leaf and a couple of cherry leaves; if desired, you can add a sprig of tarragon for flavor (this spice is popular among modern housewives). You also need to add three cloves of old garlic or five cloves of young garlic to the jar; the cloves can be cut in half so that they fully impart their aroma to the brine. Don't forget to scald the greens with boiling water before putting them in the jar.

Then you can fill the jar with cucumbers, laying the bottom layer vertically, as close to each other as possible. The second row can be laid out slightly at an angle so that as many fruits as possible fit into the container. Accordingly, the larger cucumbers should be placed on the bottom, and the smallest ones on the top. You need to leave room on top for greenery: add an umbrella of dill, cherry and currant leaves, a couple of cloves of garlic. Usually most of the pickling broom is placed on the bottom, and the rest on top.

Filled jars should be filled with cooled brine when we cook, and hot brine is poured only when preparing quick lightly salted cucumbers in the summer. During the fermentation process, the fruits will absorb some of the liquid, and we will need additional brine to fill the jar to the brim again. You may need to add a few small cucumbers to the bottle as well, as the fruit may settle during fermentation.

Recipe for pickling cucumbers in jars for the winter

Ideal preservation option cucumbers - pickling for the winter in jars, recipes can be found with various add-ons. For example, in our recipe we used only a pickling broom and rock salt, but in other recipes you can find in the list of ingredients mustard powder, chili pepper, even vodka, which in some pickling recipes is added to the brine.

Filling the jars with brine is not the last stage of preparation. Unlike pickling, where immediately after the marinade has taken its place in the jar, they are sealed with iron lids, everything is different with pickles. Ahead of us lies a natural fermentation process, which occurs with the release of gases, so the jars cannot be sealed with lids, otherwise they will simply fly up into the air.

Active fermentation lasts two days in hot summer weather. The jars should be placed in a dark place in the room so that the sun's rays do not fall on them. It is advisable to cover the neck with several layers of gauze and tie it with an elastic band so that midges do not stick to the fermenting brine.

After two days, the brine from the jars must be poured into a saucepan and brought to a boil again. And you need to pour cold boiled water over the cucumbers and rinse them, washing off the white coating after fermentation. If the fruits have settled, you can add a couple more cucumbers on top. Then you need to add another 10-15 black peppercorns to the jar and pour in the hot brine, filling the jars up to the shoulders. Only after this can you roll up the jars with iron lids, turn them over and leave them to cool.

Do not forget to boil the iron lids first; if you use screw-on lids, they must be new. They need to be boiled for 15 minutes, and then left in the water until the moment of twisting.

It is advisable to equip a cool place in the cellar or pantry for storage; you can put them on the balcony in a closet, making it thermally insulated. Small jars can also be stored in the refrigerator if there is still room for preservation.

Recipes for pickling cucumbers in jars for the winter

One of the most popular recipes for pickling cucumbers in jars for the winter- with the addition of mustard powder to the brine. Thanks to this simple addition, the shelf life of your preserves increases, and vegetables acquire an unusual aroma and unique taste. Don't worry, adding mustard won't make the vegetables spicy at all, just a little piquant.

To make the right brine for your vegetables, you can use grandma's method. A good salt brine should be 6%, which means that for one liter of liquid you need to take 60 grams of rock salt, sometimes its amount is increased to 80 grams.

The concentration of the solution can also be checked using grandma’s method: dip a clean chicken egg into the prepared brine, and if it does not sink, then you have obtained the ideal concentration for pickling.

For five liters of water for brine, we should take about 400 grams of salt and half a glass of dry mustard powder. Traditionally, in villages, vegetables were salted with mustard powder in large wooden barrels, adding oak leaves, which made the fruits dense and aromatic.

You can pour mustard on the bottom of the jar, you can pour it on top before pouring cold brine into the jars, but it is better to mix mustard powder with hot brine and mix thoroughly until the powder grains dissolve. Then leave the brine to cool and pour into jars.

It was the Slavs who learned to prepare the most delicious pickles for the winter in jars and other containers. Today, there is a wide variety of different recipes for methods of canning and pickling this vegetable. You can salt cucumbers hot or cold, under a nylon or metal lid - the main thing is that these vegetables are fresh and elastic.

There are quite unusual ways of preparing cucumbers for the winter, and the most ancient and one of the first was cooking delicious cucumbers in a pumpkin. Today, almost every housewife prepares crispy cucumbers. Pickles allow you to diversify your diet and complement other dishes in the winter, when there are not enough fresh vegetables on the menu. They are consumed as independent dishes, added to pickle soup, salads, and the pickle is perfectly used as a separate drink.

In order to pickle vegetables, you need to know the basic rules and methods of preparation.

You can preserve vegetables in different ways. Recipes have their own secrets for pickling cucumbers and differences from each other, but there are several basic rules that are followed in order to prepare delicious preserves.

To begin with, it’s worth choosing the right vegetables for pickling. The way the fruits will be prepared plays a role here. For example, pickling cucumbers for the winter in liter jars requires selecting small and approximately the same size vegetables, which will allow them to be neatly placed in containers without compromising their integrity. There are recipes where the fruits need to be cut into rings - for this you can use larger and uneven cucumbers. It is also worth paying attention to their density, color and presence of damage.

Strong and unripe fruits with pimply skin are ideal for preservation. After the product is selected, it is soaked in cold water for 2-3 hours. There is one secret to ensure that the cucumbers are well salted and soaked in brine: their tails are cut off a little on both sides and several punctures are made with a fork at this point.

The dishes in which the vegetables will be cooked play an important role: they must be perfectly clean. The jars themselves must be heat sterilized. Many housewives still prefer soda and soap solutions for washing jars and tubs. The lids, depending on the material from which they are made, are also treated with steam or boiling water. Neglecting the basic rules for preparing containers can further lead to souring and lead to spoilage of the dish.

The water from which the cucumber brine will be prepared also matters: it must be clean, without impurities. You can use distilled water purchased at the store.

It is mandatory to use salt for pickling cucumbers - it is this that gives the necessary taste. Different recipes require a certain amount, but the constant is that only rock salt is used. Experienced housewives warn that using fine salt, and especially sea salt, will cause vegetables to become soft and not crunchy.

You should not miss such an important point as herbs and spices. They allow you to prepare the most delicious and aromatic pickles. For example, in order to achieve crispy cucumbers, you need to put peeled oak bark in a jar or tub. The classic recipe for pickled cucumbers in jars for the winter includes the following set of herbs and spices:

• sprigs of dill along with inflorescences (umbrellas);
• horseradish and currant leaves;
• pepper, salt, garlic.

Other recipes may contain completely different ingredients in the form of spices and herbs.

Salting methods

There are many recipes for pickling cucumbers for the winter, but all of them, without exception, are divided into 2 different methods of preparation: cold and hot.

Using the cold method, you can quickly and easily prepare vegetables for future use. The recipe for pickling cucumbers is as follows. To begin with, the fruits are laid out in a pre-prepared container, filled with cold brine and covered with a nylon lid. The brine is prepared quickly: add salt to the water and stir well, you can also add garlic or spices at your discretion. This is the fastest way to pickle. The container with vegetables is stored in the refrigerator or cellar - it is important not to leave the preparation in a warm place, otherwise it will spoil.

There is also the following recipe for pickled cucumbers: the hot method involves cooking the brine itself over a fire and rolling up the jars with metal lids. This is the method most often used to prepare crispy pickled cucumbers in jars. This method allows you to achieve unique aroma and taste thanks to hot processing. In its classic form, canning cucumbers using this method is carried out as follows:

1. The brine is being prepared. Add the necessary herbs and spices to the boiling water and let it simmer for some time.
2. Fill the jars with cucumbers halfway with the prepared brine and leave them like that for a while.
3. After waiting time, add brine and seal the jars with tin lids.

Pickles in jars are stored for some time in a room at room temperature, after which they are sent to a cool place for a long time. There are subtleties to preparing this kind of pickles: experienced housewives recommend adding mustard seeds to containers to prevent the brine from fermenting, and horseradish leaves will help prevent mold.

Other pickled cucumber recipes

For longer storage of pickles, the hot cooking method is best, and with cold pickling you can prepare vegetables quickly, but they do not last that long.

Quick recipe

To prepare you will need 2 kg of vegetables, 3 dill inflorescences, 1 clove of garlic, 5 currant and cherry leaves, 8-10 peppercorns, horseradish leaves and root, 1.5 liters of water, 2 tablespoons of vodka, ¼ stack of salt.

Before quickly pickling cucumbers, you need to select the vegetables and pour boiling water over them, then immerse them in ice water. It is this fact that will help maintain density. Place the fruits in a 3-liter jar, and each layer is sprinkled with spices, herbs, garlic and horseradish. The brine is prepared separately (salt and alcohol are poured into the water), after which the jars are filled with it. In this way, without vinegar, crispy, moderately spicy and very tasty cucumbers are prepared.

Spicy cucumbers

The following recipe is suitable for preparing fragrant and spicy pickles. The fruits are soaked in cold water for 2-3 hours, after which they are placed in jars. At the bottom of the container you need to put garlic, pepper, dill and horseradish root. Salt is added at the rate of 1 tbsp per 3 liters of water. The jars are covered with a nylon lid and placed in a cool place - initially the brine will be cloudy, but then it will gradually lighten. You can use this pickle after 2-3 weeks.

These recipes show how to pickle cucumbers in jars for the winter quickly and easily. It is worth remembering that the taste and quality of pickles will depend on the amount of salt and spices.

If we are canning vegetables for long-term storage, then it is best to use a hot cooking method.

Recipe for fragrant cucumbers

Ingredients you will need:

• cucumbers;
• salt, sugar;
• garlic;
• horseradish;
• Bay leaf;
• lemon acid;
• water;
• dill.

The cucumbers should already be selected and soaked in cold water. In the meantime, the jars are sterilized. Boil water in a separate bowl. The fruits are placed in glass containers and poured with boiling water - they sit for 15-20 minutes, after which the water is drained.

To make the brine, boil water and pour it over the vegetables again, then drain it again and add spices and herbs. Pour citric acid into each jar and then fill with brine. It is customary to store jars of pickled cucumbers in a warm place for several days, turning them upside down and wrapping them in a thick blanket. Afterwards they are lowered into the cellar or placed in the pantry.

Hot and Crispy Pickles Recipe

This method will tell you how to pickle cucumbers in jars with the addition of oak bark, which gives the pickles a special piquant taste and crispness. For pickling, you need to prepare cucumbers, cherry leaves, currants, dill, horseradish root, salt, garlic and oak bark. The latter can be purchased in pharmacies. All spices, twigs, leaves and 1 tsp are placed at the bottom of sterilized jars. crushed bark. Cold brine is poured into jars with fruits and covered with nylon lids. Containers with pickles are placed in a dark and cool place.

Recipe for cucumbers in cucumbers

Many people liked this method, as it is quite simple, and the cucumbers turn out extremely tasty. Vegetables must be carefully selected: one part for preparing the cucumber mass, and the second for whole pickling. Ingredients for fermenting vegetables:

• salt;
• garlic;
• dill;
• leaves of horseradish, cherry, apple, raspberry and grape.

To prepare “cucumber sauce”, you need to grate fresh cucumbers on a coarse grater, then add salt and spices to the mixture. Place horseradish leaves and root at the bottom of the jars, lay out the cucumbers and fill with the mixture. We finish laying with horseradish leaves and garlic, then cover with nylon lids and put in the refrigerator. In just 2 weeks, “cucumbers in cucumbers” can be placed on the table and enjoyed their taste.

Experienced chefs recommend choosing beautiful, dense vegetables for pickling. Recipes for winter cucumbers in jars should be chosen according to your taste and based on what dishes they will be added to. For example, it is better to use pickled vegetables for pickle soup, and hard and crispy pickles are more suitable for salads. You can add herbs not only traditional dill and horseradish, but also tarragon, celery, basil, parsley, mustard and saffron.

Pickles cooked in tomato juice also have a special taste. There is no need to be afraid to experiment with different canning recipes, because only through your own experience can you select the most delicious canning methods.

No matter how tasty salted tomatoes are, salted crispy cucumbers remain a favorite snack for the Slavic peoples. There are as many types of pickling cucumbers as there are housewives. The oldest method is pickling cucumbers in barrels. Moreover, it is not German “gurkens”, the size of a little finger, that are salted, but full-fledged ripe cucumbers, which, due to the release of lactic acid, are stored for a long time in mild cold and serve as a cure for many diseases. Now it is fashionable to pasteurize cucumbers, after which they can remain warm for years. Many housewives add sugar to cucumbers - a source of fermentation. This is how problems are created. The brine is drained from the jars several times and boiled. You get sweet boiled cucumbers. Half of the cans with which explode a little later.
In Siberia, they pay a lot of attention to salting and salt according to classical canons. This time we will tell you how to prepare canned pickles in jars for the winter according to a simple Siberian recipe. The pickling turns out very tasty; we salt the crispy cucumbers with a little vinegar, but if you store the cucumbers in a cold room, you can pickle them without vinegar.

Taste Info Cucumbers for the winter

Ingredients

• fresh cucumbers – 1.5 kg;
• salt – 2 tbsp. l.;
• dill, unripe umbrellas - 4 pcs.;
• vinegar 6% - 2 tsp;
• cloves – 2 pcs;
• bay leaf – 2 pcs.;
• black peppercorns – 10 pcs.;
• allspice peas – 2 pcs.;
• garlic, cloves – 4 pcs.

How to make crispy pickles for the winter

Let's start pickling cucumbers for the winter and serving them lightly salted.
For an example of pickling cucumbers for the winter, let’s take two glass jars, one for sealing, with a capacity of 1 liter, and the second, a European standard 0.8 liter with a threaded lid. For salting in other containers, the amount of ingredients must be recalculated. Rinse the cucumbers in hot running water. All damaged fruits should be set aside for fresh or lightly salted consumption. No circumcisions! Cucumbers are salted for the winter in their original form.


We push our cucumbers as tightly as possible into jars washed and scalded with boiling water. Prepare black peppercorns, bay leaf, salt, allspice and cloves.


In each jar we put 5 black peppercorns, 1-2 allspice peas, one clove (a very dangerous spice, 5 pieces per 1 liter and the cucumbers will be spoiled), a bay leaf and 2 cloves of garlic, cut in half. By and large, the taste of a pickled cucumber is determined by salt, garlic and dill. Pour 2 teaspoons of salt into each jar.


We plug the tops of the jars with bunches of dill. We try to hammer the dill wad as tightly as possible.


There is constant debate about the use of vinegar when making pickles for the winter. This spice is a preservative. If the cucumber storage temperature is around 0 degrees, you don’t need to add vinegar. Add vinegar diluted to 6% (a little hop-suneli will improve its aroma) in the amount of 1 teaspoon per jar.

Carefully and slowly (in 2-3 batches) pour boiling water into the jars of cucumbers. Rotate them slightly in a vertical position and release the air. Wait 3-4 minutes and add boiling water to the top. Close the jars with lids scalded with boiling water. The threaded jar can be turned over and chatted. It is better to stir the jar with a nylon lid after it has cooled. The next morning, put the cucumbers away for storage. They will ripen in 2-3 months.


You can also quickly pickle cucumbers. We cut off the heads and butts of the washed cucumbers; any problematic cucumbers are suitable here.


We cut the cucumbers into pieces and put them in clean jars. Add salt, garlic, dill and bay leaf. Other spices won’t even have time to soak; there’s no point in wasting them.


For a jar with a capacity of 0.5 liters, 1 teaspoon of salt is enough. We plug the jar with dill, fill it with boiling water and close the lid. These cucumbers can even be salted in a saucepan. We keep the jars of pickles in the room until they cool down and put them in the refrigerator.


After 1 day, the cucumbers are ready to eat.

15 best cucumber recipes for the winter.
(Be sure to save it so you don’t forget!)

1. Canned cucumbers with red currants
2. Cucumbers in spicy tomato sauce
3. Cucumbers with apples (marinated and lightly salted).
4. Pickles for the winter.
5. Pickled cucumbers with gooseberries
6. Pickles for the winter.
7. Pickled cucumbers, sterilized without vinegar
8. Pickling cucumbers in jars is the simplest and most delicious recipe.
9. Pickled cucumbers and tomatoes (very simple and tasty recipe)
10. Secret recipe for awesome cucumbers “You will lick your fingers”
11. Marinated cucumber salad
12. Lightly salted cucumbers with vodka
13. Lightly salted cucumbers “Spicy”
14. Summer salad for the winter
15. Grandma Sonya’s pickled assortment

1. Canned cucumbers with red currants.
Ingredients: Cucumbers 600 grams; Garlic 2 cloves; One onion
thing; Red currants 1.5 cups; Black pepper, three peas;
Three cloves; Water 1 liter; Sugar - 1 tbsp; Salt 2.5 tbsp. ;
Wash the cucumbers. Place spices at the bottom of the jar. Place the cucumbers vertically in jars. We clean the currants (0.5 cups) from the branches, sort them and wash them. Distribute the berries between the cucumbers. Pour hot brine over the cucumbers, immediately cover with lids and sterilize for 8-10 minutes. Next we roll up the cans and wrap them up. Brine. Bring the water to a boil,
add salt and sugar, add red currants (1 cup).

2. Cucumbers in spicy tomato sauce.
Wash the cucumbers and soak for 1-2 hours in cold water. I have cucumbers
4.5kg.
Let's prepare: Garlic - 180g, Tomato paste - 150g (3 full tablespoons
spoons), Sunflower oil - 250ml, Sugar - 150g, Salt - 31 tbsp. IN
While working, you can add salt to your taste. Vinegar 6% - 150ml, Paprika
spicy - 1 tsp, black pepper. they say - 1 tbsp.
Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise.
Smaller cucumbers - only lengthwise. Press the garlic through a press.
Add all ingredients except vinegar. Place on moderate heat.
After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce.
It should be spicy, not salty, but not too sweet. Let's put it out
cucumbers for another 15 minutes. Let's add vinegar. The total simmering time is 40-45 minutes.
Cover the pan with a lid and let it brew for 15 minutes. Place the cucumbers in
prepared sterilized 0.5-liter jars. Pour in the sauce and
sterilize for 25-30 minutes. Close the jars and turn them upside down
cooling.

3. Cucumbers with apples (marinated and lightly salted).
Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4
cloves, dill (umbrellas), cherry leaves, currants (a handful), allspice peas 12 pcs., cloves 12 pcs., bay leaf 4 pcs., sugar 5 tsp., salt 4 tsp., vinegar essence 2 tsp. l. (almost), cucumbers - 1.5 - 2 kg (depending on size)
Cucumbers marinated with apples: Cut the garlic into slices, wash the greens.
Place washed cucumbers in clean jars, alternating them with spices and
apple slices (do not peel). Fill the jar with boiling water and let
stand for 20 minutes. and pour into a saucepan. Boil this water again and add
sugar and salt in it. Fill the cucumbers with syrup to the top, wait 10 minutes, again
pour the brine into the pan. Let's boil. At this time, pour 2 into the jar
half a teaspoon of vinegar, pour boiling syrup and roll up
boiled lids. Turn the jars over and wrap them until they cool.
Cucumbers are stored at room temperature or in a cool place.
Lightly salted cucumbers (hot method): Place cucumbers with spices and apple slices in a deep container. In hot water (per 1 liter) dilute 2 tbsp.
l. salt, pour cucumbers, cover with a plate so that they do not float.
Leave at room temperature until completely cooled, then remove from the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter.
Products: For a 1 liter jar: Cucumbers - how much it will take, Umbrella of dill - 1
pcs., Horseradish leaf - 1 pc., Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bell pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetyl (crushed) - 1, 5 tablets.
Pour cold water over the cucumbers and leave for 4-6 hours. Prepare the jars
Pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper.
Place a horseradish leaf, a sprig of dill, and currant leaves at the bottom of the jar.
Fill the jar tightly with cucumbers. Add the garlic cloves and add the peppers.
Pour boiling water over it, cover with lids and let cool enough to handle. Drain the water into the pan. Add 100 ml of boiled water. Let it boil. Pour salt and crushed acetyl into jars.
Pour boiling cucumber water over the cucumbers, one jar at a time. To the top. Bank
tighten immediately. (Reduce heat to low and do not remove water, it will
should boil constantly.) Turn the finished jars upside down and
place in pre-prepared “warmth”. Leave the pickled cucumbers for
day.

5. Pickled cucumbers with gooseberries.
The recipe has been tested several times. There are never misfires. Some years
I close the cucumbers according to this recipe - the jars don’t explode,
become cloudy.
Products:
For four liter and three 700-gram jars: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Leaf
currants - 5 pcs., Large horseradish leaf - 1 pc., Dill - 1 branch-stem with
umbrella, Black pepper - 10 peas, Cloves - 10 flowers, Horseradish root - 1 piece, Spring water - 3.5 liters,
For the marinade (per 1 liter of water): Salt - 2 tbsp. l. Sugar - 3 tbsp. l., Vinegar 9% - 80 g.
Wash the cucumbers thoroughly. Pour cold water over the cucumbers for 3-4 hours. Wash the greens and dry with napkins. Chop finely. Garlic and
Peel the horseradish root and also finely chop it. Place everything in a bowl and
mix well. Cut off the butts of the cucumbers. Sterilize jars.
In each jar put a tablespoon of a mixture of herbs and garlic with
horseradish. Place the cucumbers tightly, sprinkle a handful of washed cucumbers on top
gooseberries. Boil water, pour in cucumbers, heat for 15 minutes. Repeat
again. Then add pepper, cloves to the water drained from the cucumbers,
sugar, salt, vinegar. Cook the marinade over low heat for 10-13 minutes. Fill
fill the jars with marinade to the top so that even a little flows out. Boil the lids for 5 minutes. Roll up the jars, place the lids down, and wrap them very well. After a couple of days, turn the cucumbers over and keep them under the blanket for another two days.

6. Pickles for the winter.
Products: For a 3-liter jar: Cucumbers - 2 kg, Dill (umbrellas) - 3-4 pcs., Bay leaves - 2-3 pcs. Garlic - 2-3 cloves, Horseradish root - 1 pc., Horseradish leaves - 2 pcs. .,Cherry leaves - 1-2 pcs. Or oak leaves (optional) - 1-2 pcs., Celery, parsley and tarragon - 3 sprigs each
capsicum and bell pepper (optional) - 1 piece each, black pepper
peas - 5 pcs.
For brine, per 1 liter of water: Salt - 80 gr.
Sort cucumbers by size, wash and soak in clean, cold
water for 6-8 hours. After this, rinse the cucumbers with clean water and wash
greens and put everything in a prepared jar. Place layers of spices, cucumbers, spices and cucumbers at the bottom of the jar, place dill on top. Prepare the brine (dissolve salt in cold water), pour the brine over the cucumbers to the very edge of the jar. Cover with gauze and leave at room temperature for 2-3 days. After this, when a white foam appears on the surface, drain the brine, boil well and pour it back over the cucumbers in the jar. Immediately cover with the prepared lid and roll up. Turn the jar upside down on the lid, wrap it thoroughly (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar.
A recipe for pickled cucumbers without vinegar allows you to make fragrant and
crispy cucumbers.
Ingredients: Cucumbers - 1 kg, horseradish root - 50 g, garlic - 1-3 cloves, bay leaves - 1-2 pcs. oak leaves - 1 pc., cherry leaves - 1 pc., black currant leaves - 1 pc., mustard (grains) - 1-3 pcs., dill - 30-40 g, dill (seeds) - 2-3 pcs.,
For the brine: Water - 1 l, Salt - 2 tbsp.
Cucumbers are placed in jars, filled with brine, covered with lids and
kept for 3-4 days at room temperature (for lactic acid
fermentation). Then the brine is drained from the jars and boiled. Cucumbers carefully
washed in cold water. Place them in jars again, adding spices and spices for the aroma, density and fragility of the cucumbers. Pour boiling brine into the jars of cucumbers and sterilize at a temperature of 80-90°C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars is the simplest and most delicious recipe.
Ingredients: Water - 1 l, Salt - 50 g, Cucumbers - as much as it takes, Spices according to
taste.
A small amount of cucumbers can be pickled without pasteurization in glass
banks. Fresh cucumbers, preferably the same size, are thoroughly washed,
put in jars, layer with spices and pour boiling (but it can be cold - this is a cold way of pickling cucumbers) 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin lids, boiled in water, but not sealed, but placed at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and sealed using a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.

9. Pickled cucumbers and tomatoes (very simple and tasty recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Ingredients: For a three-liter jar: Cucumbers - as much as it will take, tomatoes - as much as it will take, citric acid - 0.5 tsp, salt - 70 g, Sugar - 1.5 tbsp.
.l., bay leaf - to taste, peppercorns - to taste onions - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., cherry, currant, oak leaves - 3-4 pcs. ., amaranth (shiritsa) - 1 sprig
Place dill, horseradish, 3-4 leaves at the bottom of a dry steamed jar
cherries, currants, oak, a sprig of ashiritsa (to make the cucumbers crunchy). Place cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 l) - be careful not to crack the jar. Immediately roll up, turn upside down and wrap until completely cool.

10. Secret recipe for awesome cucumbers “You’ll lick your fingers”
Products: Cucumbers - 4 kg, Parsley - 1 bunch, Sunflower oil - 1
glass (200 grams), Table vinegar 9% - 1 glass, Salt - 80 grams, Sugar - 1 glass, Ground black pepper - 1 dessert spoon, Garlic - 1 head. 4 kg of small cucumbers. Mine. You can trim the tails and noses slightly. Cut the larger cucumbers lengthwise into 4 pieces. Cut the smaller ones in half lengthwise. Place the prepared cucumbers in a saucepan. Finely chop a good bunch of parsley and send it to the cucumbers. Add a glass of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not pour a 100-gram glass to the top onto your finger). Pour a glass of sugar and a dessert spoon of ground black pepper into the resulting marinade for cucumbers. Cut the head of garlic into slices and place in a saucepan. We wait 4-6 hours. During this time, the cucumbers will release juice - the pickling will take place in this mixture. We take sterilized 0.5 liter jars and fill them with pieces of cucumbers: place the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with the prepared lids and sterilize for 20-25 minutes. We take it out and roll it up tightly. Place the jars upside down and wrap them in towels until they cool completely.

11. Marinated cucumber salad
An excellent cucumber recipe for the winter.
For a 0.5-liter jar: Cucumbers, Onions - 2-3 pcs., Carrots - 1 pc., Garlic - 1 clove, Dill seeds (dry) - 1 teaspoon. Spoon, Bay leaf -
1-2 pcs., Allspice - 2 peas, For marinade (for 8 cans of volume
0.5 liters): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Vinegar
table - 1 glass
0.5 liter jars with lids must first be sterilized. cucumbers
wash. We peel the onions, 2-3 medium onions and 1 carrot are used for each jar. Slice the cucumbers crosswise into centimeters
washers. We also cut the onion into thin rings, and grate the carrots
coarse grater. In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2
mountains allspice. Next, lay out a layer of onion rings (approximately
1 cm), then the same layer of carrots, followed by a layer of cucumber slices
(two centimeters). And so on up to the top of the jar we alternate layers. Next we do
marinade for 8 cans: boil one and a half liters of water, dissolve 75 g in it
salt (about 3/4 of a 100-gram glass), 150 g of sugar and pour into
finishing with a glass of table vinegar. Fill the jars with boiling marinade,
cover with lids and sterilize for 35 minutes at low boil. We get it,
roll up tightly, you can turn it over, but if you want to keep it beautiful
appearance, so that the layers do not mix, it is better not to turn them over.
Cover the pickled salad and let it cool until the next day.

12. Lightly salted cucumbers with vodka.
Ingredients: cucumbers, horseradish leaves, cherry leaves, currant leaves, bay leaves, dill umbrellas, black peppercorns, 50 ml of vodka, 2 tbsp. salt.
Wash the cucumbers thoroughly and cut off the ends on both sides. Wash all the greens and place them in a saucepan, add peppercorns and top
add cucumbers. Prepare the brine using 2 tablespoons of salt and
50 ml of vodka per 1 liter of water. Pour cold brine over the cucumbers, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers “Spicy”
Ingredients: 1 kg of small cucumbers, 4-5 cloves of garlic; spicy pod
pepper, a large bunch of dill, 6 tbsp. coarse salt
Take young and elastic cucumbers, rinse. Cut off their ends
both sides. Wash the pepper and cut it lengthwise, remove the seeds and
cut crosswise into thin strips. Place 2/3 of everything on the bottom of the jar
amount of dill and thinly sliced ​​garlic. Then tight
lay out the cucumbers, sprinkle them with strips of pepper and garlic, place
the next row of cucumbers, which you also sprinkle with pepper, garlic and
remaining dill greens. Place salt on top of dill, cover
lid and shake the jar. Boil water and pour over cucumbers. Through
drain the water for a few minutes, bring to a boil and pour over the cucumbers again
the resulting saline solution. Cover the jar with a saucer on which
place a small weight, such as a small jar of water. Leave
cucumbers at room temperature for 2 days.

14. Summer salad for the winter.
In a sterile jar (I have 1 liter) put 3-4 sprigs of dill on the bottom and
parsley (green), cut 1 clove of garlic, optionally add a ring of hot pepper, 1 medium-sized onion cut into rings, 1 sweet pepper cut into strips (I always take either yellow or orange pepper for a variety of colors), then cut the cucumbers, but not thinly , and tomatoes (it is advisable to take tomatoes that are strong, fleshy, and well browned so that they do not become limp and turn into mush). When adding vegetables, compact them a little. Then put 4-5 pcs on top. allspice, 2 cloves, 2-3 bay leaves.
Prepare the brine: for 2 liters of water, 0.5 cups (250 g) of sugar, 3 level tablespoons of salt; when it boils, pour in 150 g of 9% vinegar and immediately pour the brine into jars (this brine is enough for 4-5 liter jars) . Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll them up.
In winter, when serving, pour the brine into a separate bowl, vegetables (without
spices) place in a salad bowl and pour with vegetable oil to taste.

15. Grandma Sonya’s pickled assortment.
For 3 l. jar: Marinade: 2 tbsp salt, 6 tbsp sugar, 100 g vinegar 9%
At the bottom of the jar we put a grape leaf, 1 leaf of red. currants, 1 black leaf
currants, a bunch of dill along with the inflorescence, 2 laurel. leaf, horseradish root
(the size of an index finger), 1 hot pepper, 10 peas
black pepper, 2 cloves of garlic. Put vegetables in a jar (anything -
cucumbers, tomatoes, onions, sweet bell peppers, cauliflower, white cabbage
cabbage).
Pour 1150 ml of boiling water into each jar (1 liter 150 ml). Let them stand
half an hour. Then pour all the water from the jars into a large saucepan (or two),
add salt, sugar, vinegar, boil for 2-3 minutes. Now it's a marinade
pour back into the jars, close the lids, turn them upside down and
wrap yourself in a warm blanket.