Pickled cucumbers for the winter are the most popular preserved food for any housewife. There are many ways to pickle. Most recently, we looked at cooking options. Today I suggest you pay attention to pickles, which perfectly retain their qualities until the winter.

Before you begin the salting process, you need to decide which method to choose. After all, there are quite a few of them, for example, cold and hot options. They are prepared in completely different ways, but the composition of the ingredients is almost the same. If you want to add something new, for example mustard or vodka, to the recipe, then the cooking process will be different here too. Probably now you understand how important it is to initially know what you are aiming for as a result.

Prepared cucumbers for the winter are considered an excellent appetizer for any holiday table. And mind you, they are in great demand among guests of the celebration. I suggest you don’t stop at one recipe, but prepare several, labeling the lids on them. Then you can definitely decide and find your favorite pickling method.

Preparing pickles for the winter in jars

Let's first look at the classic recipe. According to which many people cook, I promise you and I will learn. The whole secret is in this version of pickles, in the marinade. Cucumbers prepared according to this recipe stay in jars all winter. They turn out crispy and very tasty, try it, you will like it.

We will need:

The number of products needed may vary. Depending on the number of cans you will use. That is why a set of ingredients will be indicated below without indicating the quantity.

• fresh cucumbers - 3 kg. (maybe more depending on the size of the fruit and jar)
• currant, cherry and horseradish leaves
• dill umbrellas
• bay leaf - 1 pc. for 750 gr. jar
• garlic - 2-3 cloves per jar
• peppercorns

Marinade for 1 liter:

• granulated sugar - 3 tablespoons
• salt - 1.5 tbsp
• vinegar 70% - 1 tsp.

Preparation:

1. Before you begin, prepare your pickle jars. To do this, rinse each of them thoroughly. Then sterilize with steam.

Personal experience. For sterilization I use a regular kettle. I pour enough water into it. Place on the fire and bring to a boil. Then turn down the gas and put the jar on the boiling spout.

All greens and leaves must be processed right before salting. Rinse under running water, then place on a cloth napkin. This way we will get rid of any remaining liquid and allow the grass to dry completely.

Now let's get comfortable and start salting. Place a horseradish leaf on the bottom of a sterilized liter jar, then currant and cherry leaves, about 3 leaves for each jar. We also put dill umbrellas and garlic here, cutting it into two or three parts.

Next add bay leaf and peppercorns.

2. Now take the pre-washed cucumbers. We remove the stalks or leave them with them if they are not quite large. And put it tightly into the prepared jars.

Then pour boiling water into each jar. This must be done extremely carefully so as not to get burned. There is no need to add anything to this water, so we sterilize our cucumbers again.

Cover each jar with a lid. Let it sit until the water in the jars has cooled completely. Then carefully pour all the liquid back into the pan. We will prepare the marinade from the same water. Add all the necessary ingredients to it. The recipe is described in more detail above.

Bring the prepared marinade to a boil, then boil for another 5 minutes. Then pour the prepared marinade into the prepared jars. We close the lids on top, which must be rolled up immediately. Turn the finished pickles upside down and leave the cucumbers in this form for 24 hours. It is advisable to cover the top of the jars with something warm.

So we prepared delicious crispy cucumbers for the winter. Which, by the way, can be stored for a long time in a cool place. Below is a recipe for preservation that is perfectly stored in the apartment throughout the year.

A proven recipe for crispy fruits with vinegar for storing in an apartment

I bring to your attention a proven recipe. According to which we cook with our whole family year after year. Cucumbers prepared according to this option turn out excellent and crispy. These jars of pickles are perfectly stored in apartments. The main thing is to choose a darker place where the rays of the sun probably cannot penetrate.

We will need:

The calculation will be presented for 3 cans, each with a volume of 1 liter

• cucumbers
• water - 3 liters
• granulated sugar - 6 tablespoons
• salt - 6 heaped tablespoons
• vinegar - 3 tablespoons (one in each jar)
• herbs (horseradish leaves, dill umbrellas, horseradish root, garlic, allspice)

Preparation:

1. First of all, let's process the cucumbers. To do this, we select the most suitable fruits. Place them in a bowl of cold water and rinse thoroughly. Then drain the water and fill it with new (cold) water again. Leave the cucumbers in it for 1 hour.

Remove the stems from both sides of the washed vegetable. And we leave them in the basin for now. And at this time we will start sterilizing the jars.

2. I described the process of sterilizing jars to you in the previous recipe. You can use your own method. But we under no circumstances miss this process. With lids everything is much simpler. Place them in boiling water and continue boiling for 3-5 minutes.

Now put the washed herbs, garlic and black peppercorns into the prepared jars. Place the cucumbers on top, lightly pressing them together.

If, as a result, you plan to get pickles with a large amount of brine, then the cucumbers should not be pressed together too tightly.

3. Now let's prepare the marinade. Add all dry ingredients to boiling water. Such as salt and sugar, bring to a boil again. Then carefully pour the prepared marinade into the prepared jars of cucumbers.

Cover with lids and leave in this state for 7-10 minutes. Afterwards, pour the liquid back into the pan and bring to a boil. Then fill the cucumbers again, but not to the top, but only to the shoulders of the jar.

It's time to pour in the vinegar. One tablespoon in each jar will be enough.

When the vinegar is added, you can add the remaining marinade into the jars to the very top.

Cover with sterilized metal lids and screw on. Turn the jars over onto a flat surface. Cover with a warm blanket on top. Leave the resulting pickles for a day. After the time has passed, we put them in a comfortable position.

This preservation should be stored in a dark place. But you can try it after one, or better yet, two weeks. So that the cucumbers can be salted as best as possible.

Preserving cucumbers under a nylon lid

We will now look at a rather interesting method of salting. It's all about its distinctive features. For example, we will prepare such preservation without adding vinegar. We will fill the cucumbers with spring or raw tap water. And you need to close the resulting pickle under a nylon lid. Well, if you are interested in the salting process, then let’s get to work...

We will need:

The calculation is for one 3-liter jar

• cucumbers
• salt - 100 gr.
• herbs (currant and cherry leaves, dill umbrellas, bay leaves)
• horseradish root
• garlic - 2 cloves
• peppercorns - 3 pcs.
• water - preferably spring water

Preparation:

1. First of all, let’s prepare all the ingredients required from the list. Wash jars with lids thoroughly under running water. Before pickling, it is advisable to soak cucumbers in cold water for at least half an hour.

Wash and dry all prepared grass using a cloth towel.

Place the prepared 3-liter jars on a flat surface. And carefully put the washed grass into it. In the following quantities: bay leaf - 2 pcs., peppercorns - 3 pcs., horseradish root - small cut pieces 1 cm long (2-3 pcs.). Do as you wish with the remaining herb; you can add less or more; it will not harm the pickles in any way.

We also add the required amount of salt here. Next we lay out the washed cucumbers. Compacting them together as best as possible.

2. Then fill the resulting mass to the very top with spring water, which can easily be replaced with raw water from the tap. Close with nylon lids.

It is preferable to store the resulting pickles in a cool place. As a result of your efforts, you will receive excellent preservation for the winter.

Since this option was prepared in a cold way, its salting time will increase. That is, if you decide to try cucumbers on the 3rd or 4th day after pickling, they will definitely not be ready. So, please refrain, gentlemen.

Video on how to cold preserve cucumbers

Let's move on to another recipe for making pickled cucumbers for the winter. Don't worry, you can always return to previous notes.

Delicious recipe for pickled cucumbers with mustard

Mmm, I promise it will be delicious. This method of preservation with mustard is suitable for lovers of spicy foods. So, as part of the marinade we will use a large amount of mustard and vinegar. Which will have a positive effect on ready-made pickles.

The calculation of products will be given below for four liter jars.

We will need:

• fresh cucumbers
• cold water - 6 glasses
• mustard - 6 tablespoons
• table vinegar - 1 glass
• granulated sugar - 1 cup
• salt - 2 tablespoons

Preparation:

1. Wash the cucumbers thoroughly and soak in cold water for 3-4 hours. This way we will get rid of minor bitterness, if any, in the vegetable.

Place cucumbers in prepared, well-washed jars. Tamping them together. As you probably noticed, this recipe does not contain a single gram of greens. Which makes our work much easier. You can rest assured that this will not affect the taste of the finished pickles.

2. For now, put the prepared jars of vegetables aside and make the marinade.

To prepare the marinade, take a large deep pan. Fill it with the required amount of cold water. Add mustard, vinegar, sugar and salt here. Place the entire mixture on the fire and bring to a boil.

Boil the marinade for 5-7 minutes. Then carefully fill the jars with cucumbers to the very top.

3. Prepare a pan for sterilizing the preserves. To do this, place a small towel in a large container and fill it with water. Place on the fire and bring to a boil.

Then carefully lower the jars of vegetables to the bottom of the pan. Cover with lids, each individually. And sterilize for 5-7 minutes.

After the time has passed, carefully take out our pickles, hold them with a towel so as not to get scalded. And wrap the lids as best we can. Then we turn them over onto a flat surface, bottom up, and leave them in this state until they cool completely.

As soon as the preservation has cooled, you can lower them into the cellar or store them in your apartment in a dark place.

An amazing version of pickling cucumbers with vodka

Our article is coming to an end. But I really don’t want to say goodbye. That is why I suggest that we, together with you, look at another option for canned cucumbers for the winter. And this recipe will not be simple, but with the addition of a familiar ingredient. We will add a little vodka to this marinade. As a result, you will see how different the taste of pickles is from those presented above.

We will need:

For a 3 liter jar

• cucumbers - 1.5-2 kg.
• currant leaves, horseradish, dill umbrellas, amaranth, marigolds - 2 pcs.
• garlic - 4-5 cloves
• salt - 100 gr.
• vodka - 50 gr.

Preparation:

1. Place the treated leaves in a steam-sterilized jar. We place them in order, as presented above in the recipe, lightly pressing them to the bottom.

Then we place pre-processed cucumbers here.

The cucumbers had to be washed and the stems removed from both sides. And don’t forget to keep the fruits in cold water.

Lightly compact them, do not try to put pressure on them. Any force applied can break the vegetable.

2. Now let’s prepare a simple marinade. Pour water into the carafe and add the required amount of salt. Mix the resulting mixture thoroughly. And pour it into the prepared jars of cucumbers. In this case, there is no need to heat anything yet.

Close the jar with a nylon lid and put the pickles in a dark place for 4 days. After the time has passed, pour the brine from the cucumbers into a saucepan. Place on the fire, bring to a boil, and simmer for 5 minutes.

While the marinade is on the fire, take a jar of cucumbers. Pour cold water into it. Cover with a lid and shake thoroughly. This way we get rid of the resulting white coating. Then we drain this water.

We also pour vodka here in the required quantity. Then add the prepared hot marinade to the very top. We seal the pickles hermetically with sterilized iron lids. Turn upside down onto a flat surface. Leave in this state until completely cooled.

It is advisable to store canned cucumbers in a cool place. Under such conditions, they can be preserved until spring. But I doubt that such a delicious thing will last long. Of course, when you taste it, you will not remain indifferent.

This concludes our selection. I hope that you have chosen one of the recipes for yourself, and perhaps even adopted several of them. Now I’m waiting for your feedback on what and how you did. Which option did you choose and which one would you like to try?

See you again, dear friends!

Every housewife wants to surprise her guests and beloved household members with delicious cucumbers. But it is not always possible to preserve cucumbers so that they are sharp and crispy. It seems that everything is being done as it should, but the cucumbers are far from the desired result. And try new recipes every year to achieve the desired result. A couple of tips before canning cucumbers:

For pickling, green cucumbers are selected that are not quite ripe, with dense pulp and underdeveloped seed chambers. To obtain good products, the quality of fresh cucumbers is of great importance, and therefore you should not pickle overgrown, limp, damaged or diseased fruits. It is best to pickle cucumbers on the day they are picked or on the second day. Fruits are divided into large, medium and small: (9-12, 7-9, 5-7 cm).

And so, I offer you the ten best recipes and tricks:

1. "Crispy" recipe
Brine:
for 1 liter of cold water (boiled or filtered) - a little more than 1.5 tablespoons of salt
For a 3 liter jar:
1-2 cloves of garlic (cut into slices on the bottom), then cucumbers,
on top of the cucumbers - greens: several dill inflorescences, currant leaves, cherry leaves with twigs, horseradish leaf

Blank:

Wash the cucumbers and pre-soak them in cold water for 4 hours (we do not cut off the “butts” of the cucumbers).
Then place the cucumbers in clean jars with spices, fill with brine, close the jars with plastic lids and place in a cool place (room temperature should be about 20°C).
After a few days, when the fermentation process begins (the plastic lids on the jars swell), open the lids slightly to let the air out - then the cucumbers will be crispy. After a day, close the lids again and the pickles can be placed in the refrigerator.
Such pickles should be stored in a cool place (for example, in a cellar or refrigerator). This way they are perfectly preserved all winter and remain crispy (and quite spicy - due to the garlic).

2. Mom's recipe

Spices are placed at the bottom of the jar - dry dill, maybe dill, horseradish leaves, garlic, black peppercorns, bay leaves.

Then the cucumbers are laid and filled with marinade.

The marinade is prepared in a separate pan: for 1 liter of water, 2-3 tablespoons of salt, 2-3 tablespoons of sugar. Boil the whole mixture well and add 1 tablespoon of vinegar essence.

3. Spicy cucumbers

Ingredients:

1 kg of cucumbers, 30 g of dill, 10 leaves of celery or parsley, black currants, 1 black pea and 1 pod of red hot pepper.

For the brine:

1 liter of water, 3 tbsp. spoons of salt.

Cucumbers are often salted in enamel dishes and glass jars. Seasonings are placed on the bottom, in the middle and on top. Select small cucumbers.

The brine is poured in some excess. A wooden circle (not plywood) or a porcelain plate and pressure are also placed on top.

The dishes with cucumbers are covered with a clean cloth and kept at room temperature for several days.

Then they are transferred to a cold and dark room.

After 10-15 days, add brine to the brim and cover with lids.

4. An old recipe

Take 10 kg or more cucumbers, wash them in cold water, put them in a bowl and dissolve salt in hot water in proportion to their quantity (approximately 50 g of salt per 1 liter of water). Pour this brine over the cucumbers, sprinkle them with dill, blackcurrant leaves, and add 2-4 cloves of garlic.

When the brine has cooled, take the dishes with cucumbers to the cellar and place them on ice. Place a wooden circle on top of the cucumbers and press it with a clean stone. After 3-4 hours, the cucumbers are ready.

Different ratios of cucumbers, spices and salt give pickles different taste qualities. Cucumbers pickled according to these two, also ancient, recipes turn out to be very tasty.

Method No. 1

For 10 kg of prepared cucumbers, take 600-700 g of salt and 500-600 g of spices (spices include 40-50% dill, 5% garlic, and the rest - tarragon, horseradish leaves and root, celery, parsley, basil, leaves cherry, black currant, oak, etc.).

For a spicy taste, it’s good to add dried red hot pepper or 10-15 g of fresh one.

Method number 2

Prepared cucumbers are placed in 3-liter jars, filled with brine at the rate of 50-60 g of salt per 1 liter of water, covered with lids and kept for 3-4 days at room temperature until lactic acid fermentation begins. Then the brine is drained from the jars and boiled.

The cucumbers are washed, washed greens are added: for a 3-liter jar - up to 40 g of dill, 6-8 cloves of garlic, etc. and poured with hot brine. The jars are pasteurized at a temperature of 90 degrees for 12-15 minutes, removed from the water, and immediately sealed.

5. Aspirin cucumbers

Instead of vinegar - aspirin. There are six aspirin tablets per three-liter jar.

Dill, horseradish, currant leaves, cherry leaves, black pepper (peas) are not placed in jars, but filled with salt water (2 tablespoons of salt per liter of water) in a saucepan and brought to a boil. And this hot brine is poured over the cucumbers twice.

Dill cuttings and leaves remain in the pan.

Before rolling up the jar, add vegetable oil. The brine never becomes cloudy, the jars never explode, and can be stored at home. The cucumbers look like they were picked from the garden yesterday, as if they were fresh.

6. Sweet and sour cucumbers

Fresh spicy herbs are placed in the jar: horseradish leaves, dill, tarragon, parsley, celery, etc. Large greens are cut into 2-3 parts. Peel small heads of onions and garlic.

Place 2 tbsp in a liter jar. spoons of 9% table vinegar, an onion, 1-2 cloves of garlic, 2-3 black peppercorns, cloves, bay leaf, 15-20 g of fresh herbs and ½ teaspoon of mustard. Place cucumbers and pour hot sauce over them.

To fill 1 liter of water, 50 g of salt and 25 g of sugar are required. Sterilize liter jars in boiling water for 10 minutes, 3 liter jars for 15 minutes.

7. Canning with currant juice

Select small cucumbers of the same size. Rinse well and cut off the ends.

At the bottom of each jar put 2-3 black peppercorns, cloves, 1-2 cloves of garlic, a sprig of dill and mint.

Place the cucumbers vertically in the jar. Pour in a filling prepared from 1 liter of water, 250 g of ripe currant juice, 50 g of salt and 20 g of sugar.

Bring to a boil and pour into jars. Immediately close the lids and sterilize for 8 minutes.

8. Cucumbers with mustard seeds

For 1 jar - small cucumbers, 1 onion, 1 small carrot, pickling seasonings, mustard seeds.

For 2 liters of water - 1 tbsp. vinegar, 2 tbsp. l. salt, 8 tbsp. l. Sahara.

Wash the jars well, sterilize (in the oven), and boil the lids.

Wash the cucumbers, do not cut off the butts and nose, place in a colander to drain the water.

Peel the onion, wash it, cut it into rings, and place it on the bottom of the jars. Place carrots (slices), pepper, cloves, bay leaf and 1 tsp. mustard (peas).

Fill the jars with cucumbers, pour in regular boiling water, cover with lids and let stand until the water is warm.

Pour the water into the pan, boil again, add salt, sugar, vinegar. Be sure to remove the foam. Pour boiling brine over the cucumbers and quickly roll up.

Turn the jars upside down and wrap until cool.

9. Vigorous cucumbers

Pack cucumbers, herbs (black currant leaves, horseradish, cherries, dill stems and baskets), bay leaves, and garlic tightly into sterilized jars.

Pour in cold brine (1 tablespoon of salt per 1 liter of water). Leave the jars for 3-5 days without refrigeration, cover with gauze.

Remove the resulting white coating, pour the brine through a sieve into a saucepan and boil for 20 minutes (it is advisable to measure how much brine is obtained). Without removing the cucumbers from the jar, rinse them under running cold water 3 times.

Add 0.5 liters of water to the brine per 3 liters + add 1 tbsp. salt. Pour over cucumbers. Roll up. Turn over and leave until the next day.

10. Pickled spicy cucumbers

While the jars are being prepared, you can cook the marinade.

1 liter of water
2 tbsp. salt without a slide
1 tbsp sugar, also without a slide
Bring all this to a boil and remove.

So we take out a hot jar. At the bottom we put prepared greens (leaves of black currant, horseradish, cherries, dill stems and baskets), bay leaf. Place the cucumbers tightly to each other (very tightly!), black peppercorns on top, allspice 1-2 peas, again greens and red hot pepper (note here: if the pepper is whole, then you can put the whole one, if there are cuts, cracks, then put a thin strip, otherwise the cucumbers will simply be impossible to swallow because of their spiciness).

Add vinegar 9%:
1 liter jar-2 tbsp.
2 liter jar - 3 tbsp.
3 liter jar - 5 tbsp.

Pour the marinade in a thin stream

Pour warm water into the bottom of the pan (or a cloth), so that more than half of the jar is immersed in water. Place lids on top of the jars. Cook a 2 liter jar for about 20 minutes. You can check readiness like this: the lids have become hot, the cucumbers have changed color from light green.

We take out the jars and place them on a wooden board. Add garlic, black peppercorns and a couple of allspice peas. Top up the marinade to the brim. Let's roll up. Place the jars upside down, wrap them and leave them for a day.

Little culinary tricks

Cucumbers for pickling should be medium-sized, fresh, with black spines. Cucumbers with white spines are not suitable for canning - these are dessert, perishable varieties. Jars with such cucumbers tend to “explode”. Limp, “corky” cucumbers are also not suitable. They've been there too long. It is better to salt them for food, without rolling them into jars.

Soak the cucumbers in water for 2-6 hours. This procedure will “make” the cucumbers crunch.

To avoid an “explosive” situation, add a few mustard seeds to the jar. Sometimes 1 spoon of alcohol or aspirin is used.

Also, for crispy cucumbers, they add lizard, and sometimes oak bark.

The cucumbers will not become moldy, and their taste will even improve if you add chopped horseradish on top.

The so-called garlic pickles have a sharp and spicy taste - when they are pickled, twice the amount of garlic and horseradish is used.

Bon appetit!!!

Good afternoon.

To answer the first question, I am writing this article, and I will answer the second right away, so that there is an understanding of what we will actually do today.

So, pickling cucumbers is the process of preserving a product through the fermentation process. During this process, lactic acid is released from cucumbers (or other pickled products), which protects them from spoilage. In this case, the preparation takes place without vinegar and without sugar. And the most important plus is that sterilization is not required.

Everyone's favorite crunch and taste is just a side effect of the pickling process, which can be enhanced by additional ingredients.

Pickling is the preparation of a solution using vinegar, ascorbic acid or other acids, which act as an antiseptic and prevent vegetables from spoiling. This solution is traditionally called a marinade.

This is the main difference between the two methods.

Let's look at a few examples of pickling cucumbers in jars for the winter to see all the differences and features.

Pickled cucumbers for the winter in jars using the hot method without sterilization

This method is one of the most common. The brine is prepared by boiling, which is why the method is called hot. For the same reason, it is recommended to roll up the jars with iron lids, because nylon ones will “siphon” under the pressure of hot steam.

Ingredients for two 3 liter jars:

• 3-4 kg of cucumbers (depending on size)
• 3-5 pieces of hot pepper
• Leaves of black currant, cherry, horseradish (or horseradish root), or walnut or oak leaves
• Dill sprigs with seeds

Brine (about 5 l):

• for 1 liter of water - 1.5 tbsp. heaped salt

Preparation:

1. Wash the cucumbers thoroughly with running water, then put them in a deep saucepan and fill with cold water. Leave for several hours, or better yet overnight. After this, rinse the vegetables again and put them in another bowl.

This is one of the first secrets for making cucumbers crispy and juicy, and not dry and limp.

2. Cut the peppers and horseradish root into thick slices.

3. Now we take the same deep pan and line the bottom with cherry, currant leaves and others that we managed to find. Place a few pieces of horseradish and pepper on top.

4. Then comes a layer of cucumbers.

5. Lay out 3-4 layers of cucumbers and spices in this way.

The thickness of the layers is chosen arbitrarily. The more layers you get, the better.

The last layer should be greens.

6. When all the cucumbers are in the pan, fill them with brine. To prepare it you need 1.5 heaped tablespoons of salt per 1 liter of water. In total you will need 5 liters of brine.

Place a plate on top of the pan, smaller in diameter than the pan, and place a press on it. For example, a jar of water.

7. Leave the cucumbers under pressure for 3-5 days. Temperature and storage conditions are not very important. Readiness for the next step will occur when a white film forms on the surface of the water.

The white film is lactic acid bacteria, the result of fermentation of vegetables.

8. Now we pour the brine into another container (we will need it later), remove all the leaves and other spices, and rinse the cucumbers thoroughly with running water.

9. And put them in 3 liter jars.

10. Bring the drained brine to a boil and pour into jars to the very top. Cover with boiled lids and leave for 10 minutes.

11. Then pour the brine into the pan again, bring it to a boil again and again pour it into the jars with cucumbers.

You need to pour the brine so that it starts to overflow the edge of the jar.

Then we cover the jars with lids and roll them up.

12. Now the jars need to be turned over, covered with a blanket and left to cool completely. After this, they can be stored in a cool, dark place.

The pickles will be ready to eat. when the brine turns from cloudy white to light, and a small sediment forms at the bottom.

Crispy cold pickles: recipe for a 3 liter jar

This method is called cold because it does not require boiling the brine. It is designed for nylon covers and, of course, does not require seaming, which greatly simplifies the preparation process.

The most delicious recipe for jars with screw caps

I consider this option the most delicious, because garlic is used in the cooking process. It always gives dishes a special aroma.

A nice feature of the recipe is the ability to store jars in an apartment for a couple of years.

These cucumbers are eaten very quickly, so it is better to prepare them in single portions in 700-800 ml jars and use screw caps.

Ingredients for 10 cans of 800 ml:

• Cucumbers – 4-5 kg
• Carrots – 4 pcs.
• Garlic – 30 cloves
• Dry dill - 5 branches
• Horseradish root and leaves - 5 pcs each
• Salt - 5 tbsp
• Peppercorns - 5 tbsp.
• Bay leaf - 10 pcs
• Water - 5 l
• Hot pepper (optional) - 3 pcs.

Preparation:

1. Cut carrots into slices, horseradish root into cubes. Wash and peel the garlic, break the dill into strips.

2. Take clean jars and put in them 3-4 sticks of horseradish, 3-4 sprigs of dill, a piece of hot pepper (optional) and 3-4 cloves of garlic.

3. Then insert the cucumbers tightly (vertically) and place a few slices of carrots on top.

Separately, put 1 kg of cucumbers (along with spices) in a saucepan or plastic container, which will be needed to add to jars during the cooking process.

4. Prepare the brine by dissolving 5 tbsp in 5 liters of water. salt and bring this mixture to a boil, then pour it into jars and loosely close them with lids. We also pour the brine into the container and also cover it with a lid.

Leave the cucumbers in this form for 24 hours at room temperature.

5. After a day, pour all the brine into the pan and boil it again. Cucumbers in jars will “shrink” a little over the course of a day and you will need to add cucumbers from the container to them, then pour hot brine into the jars again, cover with lids and leave for another 24 hours.

6. And again, after a day, the brine needs to be drained, boiled and poured into jars again. After which you can wrap the jars tightly and, having made sure that they are airtight, turn the lids down, wrap them in a blanket and leave them until they cool completely.

7. When the jars have cooled, turn them over to their normal position and store them in the apartment at room temperature, without worrying that they will burst or the cucumbers will spoil.

Recipe for pickling cucumbers for the winter with mustard

An excellent way for those who want to achieve the taste of pickles “like from a barrel.” The taste is slightly sour and spicy. And thanks to mustard, cucumbers become especially crunchy.

Ingredients for one 3 liter jar:

• Cucumber (fresh) - 1.7-1.8 kg
• Water - 1.5 l
• Salt (slightly heaped) - 3 tbsp.
• Currant leaf - 5-7 pcs.
• Cherry leaf – 10 pcs
• Oak leaf (optional) – 2 pcs.
• Dill (umbrellas) - 4-5 pcs.
• Horseradish leaf - 1-2 pcs.
• Dry mustard (Mustard powder) - 2 tbsp.
• Black pepper (peas) - 10-12 pcs.

Preparation:

1. Wash the cucumbers well, cut off the ends and soak in cold water for at least 4 hours.

After this, we wash them again and place them tightly in a jar, at the bottom of which half of the cooked herbs and peppers are placed. Top the cucumbers with the remaining greens.

Fill the jar with boiling brine up to the neck.

Prepare the brine by boiling 1.5 liters of water with salt mixed in it (3 tbsp).

2. Cover the jars with nylon lids, and when the brine has cooled, remove the lids and cover the necks with gauze. Leave the jars in this form for 2 days at room temperature, periodically removing the resulting white film.

3. After two days, pour the brine into a saucepan and boil again. Then you will need to pour it again into the cucumbers, but before that you need to add dry mustard to the jar.

So, pour in the hot brine, cover with a lid, and after cooling, remove it and leave the cucumbers alone for 6 hours.

4. After which we drain and boil the brine for the last time, pour it back into the jar, roll it up and leave it to cool upside down under the fur coat.

At first, the brine will be cloudy, but as the mustard settles, it will lighten. This will mean that the cucumbers are pickled and ready to eat.

Quick and tasty recipe with vodka and vinegar

Well, in the end, I offer an original recipe for pickling cucumbers with vodka. To speed up the process, we will even add vinegar, which, as I wrote at the beginning, is not typical for the pickling process. But for speed it is important.

This is a recipe for quick pickling only, and the cucumbers will take another week to be ready.

Ingredients:

• Cucumbers - for a 3 liter jar (the quantity varies depending on the size)
• Leaves of horseradish, black currant, cherry - a couple of pieces each
• Dill umbrellas
• Garlic - a couple of cloves
• Black and allspice pepper
• Water - 1.5 l
• Salt - 3 tbsp.
• Vinegar 6% - 2 tbsp.
• Vodka – 100 ml

Preparation:

1. Soak the cucumbers in cold water for 3 hours, then drain the water and cut off the ends.

2. Place all the spices and leaves on the bottom of a sterilized jar, then compact the cucumbers tightly.

3. Pour boiling water with salt and vinegar dissolved in it into the jar. We leave room for the vodka, which we pour at the end, so that the liquid reaches the edges.

4. Now cover the jar with gauze and leave for 12 hours, periodically removing the resulting foam.

5. After the specified time, close the jar with a nylon lid, boiled in water for a couple of minutes and put it in a cool, dark place.

In a week, the pickles will be ready.

This is such an interesting and varied selection today. I'm sure you've already spotted a recipe that you like the most.

That's all for today, thank you for your attention.

Hello! I finally got around to my favorite crunchy pickles. We will soon be preparing these wonderful vegetables for the winter. I ran out of last year's supplies by spring. We will need to do more this year.

Although, how can you guess? After all, such an appetizer will be at home on any table. Not a single holiday is complete without it. You can simply put them on the table, or you can cut them into a salad. They go very well in pickle sauce.

There are a lot of different recipes for these preparations, because each housewife has her own special secret for pickling these crispy delicacies.

I have prepared for you my favorite options, which really make me a very tasty salty snack for the winter. If a recipe is already familiar to you, try other suggested methods.

The main thing is to choose pickling cucumbers. Such as - “Nezhinsky”, “Crispy”, “Salted”, “Parisian Gherkin”, “Zozulya”.

One of the most popular and simplest options for winter preparations. For some, it may be a revelation to see an oak leaf in the ingredients. It gives a special aroma. Give it a try.

Ingredients:

• Cucumbers – 20 pcs.
• Garlic-3 cloves
• Oak leaf – 5-6 leaves
• Currant leaves - 5-6 leaves
• Cherry leaves -5-6 leaves
• Horseradish – 4 horseradish leaves
• Dill – 4 umbrellas
• Bay leaf – 2 pcs
• Black peppercorns – 6 pcs.
• Salt – 3 tbsp. for a 3 liter jar

Cooking method:

1. Place oak, currant, cherry and bay leaves alternately on the bottom of a clean and dry jar. Next place the dill umbrellas.

2. Peel the garlic and cut the cloves in half, place in a jar. Then peppercorns and two leaves of horseradish.

3. Then place the washed cucumbers very tightly, in a vertical position. In the remaining space at the top, lay them horizontally so that they are as close to each other as possible.

4. Pour salt into a half-liter jar and fill it partially with water. Mix the salt and pour the solution into a jar of cucumbers. Then add regular clean cold water almost to the top. Don't leave much space.

5. Place the remaining two horseradish leaves tightly on the very top and add water to cover the leaves.

Horseradish leaves are covered on top to prevent mold from forming later.

6. Then place the jar on a plate, cover the top with a lid and leave for about three days. During this time, the fermentation process will take place and some of the water will flow out.

7. After three days, add salted water, close the lid tightly and store in a cool, dark place. Cucumbers pickled in this way turn out crispy and very tasty.

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!

Lightly salted cucumbers are a wonderful summer snack for any reason or no reason. They are great to serve with boiled potatoes, kebabs, fried chicken, and any other dishes; use as a component for salads, or just crunch for pleasure.

I'm not even talking about how good they are with strong drinks - you simply can't find a better snack!

There are simply countless ways to prepare such a snack. And all because the people’s love for this matter is too great. Besides, when they grow in their own beds, and you take a bucket of them every day, all that remains is to preserve them and lightly salt them. Because it’s simply not possible to overcome them in other ways.

But if preservation is a responsible and long process, then salting them quickly is just what you need. That’s why they are salted in pots, jars, and simply in bags. In the evening you pickle it, and in the morning you can serve it on the table. And there are super quick ways so you can serve them in just half an hour. These are the favorite methods of pickling in bags, or express methods.

In today’s article, we will be looking at such quick methods. Of course, we cannot reflect all of them in one article, since there are simply a lot of them! But at least you need to know the most basic and popular ones.

The most convenient way to cook lightly salted cucumbers is in a saucepan. Fruits of any size are suitable for this, but it is still best to take medium or small specimens. Firstly, because they will pickle faster, and secondly, because their skin is much more tender and therefore they themselves will turn out crispy and not soft.

In addition, large fruits produce rather large seeds inside, and all the taste of the pulp is given to them. Therefore, large specimens can be salted, but only when there are no others.

We will need:

• cucumbers - 10 pcs (medium size)
• horseradish leaf - 1 piece
• dill - 4 umbrellas (2 - 3 sprigs)
• garlic - 2 cloves
• red capsicum - to taste
• black peppercorns - 7 pcs

For filling:

For 1 liter of water - 1 tbsp. spoon of salt

Preparation:

1. Wash fresh, strong fruits and cut off the ends. If they are hard, they can be used immediately. And if the fruits are limp, then they should be filled with cold water for 3 - 4 hours. During this time, they will be saturated with water and after salting they will be hard and crispy.

2. Rinse the greens thoroughly. I always use dill by eye; only the approximate amount is given in the ingredients. You can use any of its parts - the umbrellas themselves, the stem, and their openwork foliage. If the dill bush is large, then the stem needs to be cut.

In general, it is better to use different parts of it. This will be better for both taste and aroma.

3. Peel the garlic. Cut it into thin slices.

4. If you like spicier snacks, then prepare a piece of red capsicum. Personally, I always add it to pickles, even lightly salted ones. I add just a little bit, so that when you eat the finished product you don’t feel it at all. But it leaves its own little taste mark.

5. Place a pot of water on the fire. If the fruits are not very large, then a liter should be enough. But even if it’s not enough, it’s better to boil it a little more later.

6. As soon as the water boils, add salt to it and stir. If you want to add a little sweet note, add one and a half tablespoons of sugar.

7. While the water is boiling on the stove, layer all the prepared ingredients into the pan. Place some greens on the bottom, then cucumbers, and the remaining greens.

In principle, it doesn’t matter much how you distribute the ingredients. But it is advisable that a little horseradish and dill be on top. They need to kind of cover the top layer.

saucepan big size For such a quantity of fruits there is no need to take it. Otherwise you will need more brine. Make sure that after placing the cucumbers in the pan, there is enough space left for them.

In addition, it will be inconvenient to place a large saucepan in the refrigerator; it will take up all the free space there.

8. Well, we’ve laid everything out, and by this time we already have the brine ready. It must be salty. When you add salt, don't be afraid that there may be a lot of it.

Pour the boiling brine into the filled pan. It should completely cover all its contents. If the filling is not enough, then boil another half liter of water and add a tablespoon of salt after boiling. Add as much as needed.

9. Prepare a saucer the size of the inside of the pan and place it on top so that it acts as a pressure and presses down all the contents.

10. Leave at room temperature overnight. In the morning, our lightly salted cucumbers are already ready. Especially if they are small. If they are larger, they will need a little more time.

11. But be that as it may, in the morning you need to put the pan with the contents in the refrigerator. The salting process will take place there too. But in the refrigerator the brine will retain its transparency. If you leave it at room temperature, it will soon begin to become cloudy and sour. And the fruits will also acquire a sour taste.

That's basically all! You can eat cucumbers and enjoy their crunchy content and pleasant taste.

And here is a video on how you can cook your favorite snack in a saucepan.

We made a video specifically for this article, and we really hope that it will help you quickly complete the task. Go to the channel, watch other materials, there is a lot of interesting stuff there. Friends, don’t forget to subscribe and hit the bell so you don’t miss new interesting recipes!

Snack cucumbers cooked in a bag in 1 hour

This version of pickling is incredibly popular among the people, and they are prepared this way at home, in the country, and even at work. And those who went out into nature generally consider it the best. As soon as the first fruits ripen in the gardens, they are collected, and after eating a few fresh ones, they immediately take up the bags.

According to this recipe, by the way, you can salt not only in a bag, but also in a plastic container. The effect can be achieved exactly the same, and even much faster.

But today we are salting in a bag, so we are preparing it. Yes, not one, but two, for better strength. So that our cucumbers don’t accidentally jump out of the bag.

And I almost forgot to say that this method is not only very tasty, but also the fastest. After our product has been salted, after 40-60 minutes it can already be eaten in its fully prepared form. And it must also be said that it is so simple that it is unlikely that it will be possible to find something even simpler.

We will need:

• cucumbers – 500 gr
• garlic - 1 - 2 cloves
• dill - half a bunch
• horseradish - 0.5 sheets
• pepper - to taste
• salt - to taste

Preparation:

Small varieties are best suited for this method. Moreover, it can be used to salt not only ordinary small vegetables, but also long salad varieties. They are long and thin, and this is just good, it means they will be salted faster.

1. Wash the fruits, cut off the ends on both sides and cut. This can be done in different ways; you can cut them lengthwise into 2 - 4 parts, depending on the size. Or you can cut them into small circles or cubes. It also depends on their size.

The smaller you cut them, the faster the pickling time will be.

The peculiarity of this method is that the vegetable must be cut. How you do it doesn’t make much of a difference. The main thing is that the pieces are not too large or too small.

2. Chop the garlic as finely as possible, this is important. We need garlic juice that will quickly penetrate the pulp of the fruit. Therefore, to do this, you either need to chop the garlic very finely, or use a garlic press.

3. We also need to chop the dill smaller. For this recipe you only need the tender parts of the dill; the rough stems are separated and removed. If in other methods of pickling you can use any of its parts, then only openwork branches are suitable here.

And lovers can also add a little parsley for taste and aroma.

4. Tear half a horseradish leaf into small fragments with your hands so that they can be easily removed later.

Sometimes there is no horseradish, so nothing bad will happen if we don’t add it. When we pickle cucumbers this way at work, no one even remembers it.

5. Salt the fruits, as for a salad, so that they can be eaten. They should be moderately salty. To determine whether there is enough salt, the chopped sticks must be mixed and definitely tasted.

If the taste suits you, then just take another pinch of salt and pour it into our preparation. We are preparing lightly salted cucumbers, not salad, so we need a little more salt than for salad.

6. Now that everything is cut and prepared, you can put all the components in a plastic bag. Or rather, in two packages, one needs to be inserted into the other. Then you will understand why such manipulation is needed.

7. Yes, we almost forgot. Add a little more pepper. For this I really like to crush two to three black peppercorns and add them. The aroma in this case will be simply stunning.

But if you don’t want to mess around, just add a pinch of regular ground pepper.

8. Now the fun begins. Twist the bag and shake it very vigorously with up and down movements so that all the ingredients are mixed, and juice should appear.

9. Let it lie in this state for 10 minutes, and then shake again. Then fill the bag with air, you can even inflate it there and tie it tightly. Place in the refrigerator.

In an hour, our delicious and aromatic appetizer is ready. Feel free to serve it on the table and treat everyone present.

If there is no refrigerator, then at room temperature you can keep the snack for not an hour, but for 30 - 40 minutes, periodically shaking the bag again.

The finished product is best eaten immediately. When it sits for a long time, it loses its taste. The garlic smell and aftertaste begins to predominate. And the cucumbers themselves lose their shape because the juice flows out very intensively. And their taste becomes watery. Therefore, lightly salt them in a bag for one, maximum two times.

But it is still advisable to eat them on the same day.

You can also salt cherry tomatoes in the same way. To do this, you need to prick them with a toothpick. And it will take 24 hours for salting. But they turn out simply incomparable.

This is such a wonderful and fast way. To prepare such a snack, you need nothing but time. Cut everything and shake it, that’s the whole story.

And these cucumbers can be pickled in just 10 minutes. Watch the video from our YouTube channel.

That's how fast and easy it is!

Lightly salted cucumbers in hot brine overnight

It will take exactly one night to pickle our green vegetables using this method. That is, if you pickle them in the evening, then in the morning you can eat them with all your might, especially if you use small specimens.

We will need:

• cucumbers - for a 3 liter jar (as much as will fit)
• dill - 8 umbrellas (or 1 large bush)
• currant leaf - 8 pcs
• cherry leaf - 8 pcs
• horseradish - 1 leaf (small)
• garlic - 2 cloves
• black pepper - 10 pcs
• allspice - 3 pcs
• red capsicum - to taste and level of spiciness
• clove buds - 6 pcs.

For the brine:

• water - 1.5 liters
• salt - 3 tbsp. spoons
• sugar - 2 tbsp. spoons

Preparation:

I will pickle the cucumbers in a three-liter jar, but you can also pickle them in a saucepan. It’s just that everything can be packed very compactly and tightly in a jar, but more space will be needed in the pan. But this will not affect the quality in any way, so choose the container yourself.

1. Wash the fruits and cut off the ends. Let me remind you that if they are small and picked, for example in the morning, and you cook them in the evening, then soak them in water for 3 hours. This is provided that you did not immediately put them in the refrigerator. The same applies to purchased copies.

Otherwise, they will not turn out crispy and dense. It's summer now, and cucumbers quickly lose moisture when exposed to heat. And moisture is very important for everything to work out as it should.

2. Wash the greens and immediately put them all on a plate so that you don’t forget anything later. Today I didn’t have currant leaves, and I decided to replace them with raspberry leaves. Of course, I won’t achieve the smell, but I will be able to maintain the rigidity.

Dill can be used not only in umbrellas, but also the whole bush, along with the stem. If it is large in size, then it can be cut as needed.

Tear the horseradish leaf into smaller pieces.

3. Prepare spices, also all at once in one place, so as not to forget anything. I use red hot pepper. It comes in varying degrees of severity, this needs to be taken into account. My pepper is very hot, so I use just a little bit of it.

Peel the garlic and cut into thin slices.

4. We will need a three-liter jar. It must be thoroughly washed with baking soda and rinsed with boiling water.

5. Now that we have everything ready, we will put everything in the jar. Place the first layer of fruits very tightly to each other. If the last of them has to be squeezed in, then it must be done. The denser we lay them out, the less brine we will need.

Place larger specimens on the bottom and smaller ones on top. The small ones will pickle faster, so we eat them faster. In the meantime, the bottom line is that the lower ones will arrive in time.

6. Then add some different herbs and some garlic.

7. Then cucumbers again, maybe two layers at once. And again greens, garlic and half of the whole pepper, along with red. In the middle is where he belongs.

8. And so, alternating layers, fill the jar to the very neck. I have small samples and much more of them went into the jar than I expected. And it wasn't even enough. I had to run to the greenhouse with a flashlight and look for them there in the dark.

9. Be sure to put the remaining peppercorns and herbs on top. Great, everything turned out very nicely. And tomorrow it will still be delicious!

10. Boil water, as soon as it boils, add salt and sugar. Wait for them to dissolve and boil again. The brine, also called brine, is ready.

11. Pour it into the jar right up to the neck. It took me about 1.4 liters. But this quantity will depend on how tightly you stacked all the cucumbers.

12. Cover the jar with a saucer; if they want to jump out, then place a liter jar of water on top.

13. Leave the jar in the kitchen at room temperature until the morning.

14. In the morning you will see that they have changed their color. This means that they are already ready. And you can already take a sample.

15. After trying, put the jar in the refrigerator and store it there. At any time of the day or night, cold, crispy cucumbers are waiting for you to take them out and taste them.

By evening, larger specimens will arrive. Therefore, boil potatoes or fry meat. An incredible dinner awaits you!

Quick Lime and Mint Pickle Recipe

This is a great appetizer to make while going on a picnic. They are prepared almost instantly. It only takes 30 minutes for them to salt and become very tasty.

We will need:

• cucumbers - 1.5 kg
• lime - 3 pcs.
• dill - 1 bunch
• mint - 4 sprigs
• salt - 2 tbsp. spoon
• sugar - 1 teaspoon
• allspice - 3 peas
• black pepper - 4 peas

Preparation:

1. Wash the fruits and trim the ends on both sides. Cut each of them into two to four parts depending on their size.

2. Crush the peppercorns in a mortar. You could also use ground pepper, but when the pepper is freshly ground, it has a completely different smell, much richer and more aromatic.

3. Wash and dry the limes. Then grate the zest, only the green part.

Add the zest to a mortar and grind it together with the pepper. You can feel the aroma. Our cucumbers will smell the same, and maybe even better.

4. Squeeze the juice from the remaining limes into a separate container.

5. Cut mint and dill into smaller pieces. If dill has very thick stems, it is better to cut them off. If they are small, and most importantly not tough, then cut them too.

6. Place the fruits in a bowl. Pour juice over them and sprinkle with spices. Then mix gently so that the cubes remain intact.

7. Let stand like this for 30 minutes. After this time they are ready and can be served.

It turned out to be an excellent snack and something stronger.

Therefore, when you go outdoors, take everything you need with you. It's hard to think of a better snack!

Salted with garlic and herbs in soy sauce

This recipe differs from all others in that soy sauce and a lot of herbs are used as a marinade. The original uses dill and cilantro. But I know that not everyone can stand the smell of cilantro, and will not even eat other greens that were just lying nearby.

Therefore, if you are one of these people, then replace the cilantro with parsley. Or just add one dill, as I did in today's version.

We will need:

• cucumbers - 1 kg
• garlic - 5 - 6 pcs
• dill - 1 bunch
• cilantro (parsley) - 1 bunch
• soy sauce - 200 ml
• olive or sunflower oil - 1 teaspoon
• vinegar - 1 teaspoon (partial)
• sugar - 1 teaspoon
• ground red pepper - to taste (pinch)
• salt - 1 teaspoon
• sesame - 2 - 3 tbsp. spoons

Preparation:

1. Wash the fruits and cut off the ends on both sides. Cut them into 4 parts, and if the vegetables are long or pot-bellied, then you can cut them into 6 - 8 parts. In general, cut it so that you can immediately take a piece and put it in your mouth whole, or so that there is enough for two bites.

Add salt on top, stir and let stand for a while.

Prepare the ingredients immediately so you have everything on hand.

2. Place the cubes in a saucepan or bowl.

3. Grate the garlic on a fine grater. If you crush it with a press or chop it finely, you will feel it, but grated will be just right. It will completely combine with all other components and will not stand out in taste.

4. Finely chop the greens. If it has fairly thin stems, then chop them too, but if they are large, then it is better to remove them.

5. Pour sesame seeds into a bowl or deep plate. Pour in soy sauce, vinegar and oil. Mix everything. Let sit for a while so that the seeds are saturated.

Vinegar must be added with caution. It's just that everyone has different tastes, and that's why it's difficult to please everyone. So add as you wish.

By the way, you can also use lemon juice together. It will even be more natural. In addition, we will acquire another wonderful scent.

6. Pour herbs, garlic and ground black pepper into a saucepan, mix everything well. Then pour in the liquid component with sesame grains and mix again.

7. In principle, that’s all! Now just put the saucepan in the refrigerator, closing it with a lid. And after 4 - 6 hours, our lightly salted cucumbers with herbs in soy sauce are ready.

Very tasty! As it turns out, soy sauce goes well with the hero of our story today.

You can store them in a jar in the refrigerator. We kept them for a week and nothing happened to them. Throughout the entire storage period they remained tasty and appetizing.

Cold and fast method using mineral water

And there is also such an interesting way to salt cucumbers. This is the so-called cold salting method. You can, of course, use regular cold water, or better yet, spring water.

Or you can do it like this, with mineral water.

Mineral water must be carbonated. It is the gas bubbles that help ensure that the salting process occurs quite quickly.

Delicious beautiful cucumbers can be eaten the next day.

Salting in a quick way without loss of color

I heard that cucumbers can be pickled in such a way that they do not lose their color. I always wondered how this could be achieved.

And then one day I came across a recipe that described exactly how to do this. And you know what the secret was - vodka was added to the brine! That's it!)

Yes, and they are salted in a barrel. Although you can pickle them in a saucepan.

I give the recipe in the form in which it came to me. The proportions here are quite large, but I decided not to change them. Someone will want to salt only half a kilogram of fruit, someone will want to salt 3, and someone will want to salt all 10. Therefore, I thought that everyone was taught at school how to work with proportions, and everyone will be able to calculate for themselves the required number of kilograms and grams .

We will need:

• cucumbers – 10 kg
• dill - 320 gr
• currant leaf - 320 g
• horseradish leaf - 170 gr
• chopped garlic - 20 g

For the brine:

• water - 7 liters
• salt - 320 gr
• vodka – 150 ml

It is very convenient to salt a kilogram of vegetable for testing. In this case, simply divide the weight of all other ingredients by 10.

Preparation:

1. Wash the fruits and cut off both ends. Take not very large specimens, their skin is more tender and they turn out more tasty because of this. Brine through the thin skin better nourishes the inner pulp.

Prepare all the greens at once so you have them on hand.

2. Place the cucumbers in a barrel, placing them in layers with herbs and garlic.

The top layer must be made of greenery.

3. Boil water and add salt to it. As soon as the salt dissolves, pour in vodka and immediately turn off.

4. Pour the hot brine into the keg. Press down the contents with not very heavy pressure; just a flat plate will be enough.

5. The next day you can eat them.

But on the same day they will need to be removed to the basement. I think that not every house has a barrel and a cellar. Therefore, we salt our vegetable in a saucepan and store it in the refrigerator.

I myself love it when there is so much to choose from. When you try to cook according to different recipes, there will certainly be one among them that you love the most.

But there are so many people, so many opinions, especially when it comes to taste. What I like most is not necessarily what someone else likes.

So try it and find your own recipe. Our summer is long, and what’s more, cucumbers are always born in large quantities. Therefore, you can try a lot of different options.

And I'll leave it at that. And I want to wish everyone that you always get only the most delicious cucumbers!

Bon appetit!