Pickled cucumbers will turn out tasty and crispy only if the marinade is prepared correctly. Whether it is tasty or not can only be determined by the individual housewife, depending on her taste sensations.

Preparing marinade for cucumbers - recipe for 1 liter of water with 70% vinegar

It is worth noting that when preparing a dish, the concentration of vinegar is very important. It should also be taken into account that if vinegar is prescribed in the recipe, then use vinegar essence not worth it. This is due to the fact that its concentration is much stronger than in vinegar.
To prepare this recipe you will need one kilogram of cucumbers, one pod of bell pepper, two dill umbrellas, five cloves of garlic, one liter of water, sugar and salt to taste, one teaspoon of 70% vinegar, allspice and black peppercorns, several bay leaves leaf.

Sterilize cucumbers prepared according to this recipe not necessary.

1. First, thoroughly wash the cucumbers and leave them in cold water for several hours. Rinse with soda liter jars and sterilize them for five minutes. Boil the lids for no more than ten minutes.
2. Next, place the dill and bay leaf in boiling water for one minute.
3. Place the cut pieces into jars Bell pepper, two bay leaves, allspice and black pepper, dill and garlic.
4. Place the cucumbers vertically in the jars. First you need to cut off their “butts”. Next, lay the cucumbers horizontally. Place garlic and dill on top of them. Pour into jars boiled water and leave for ten minutes. Then drain the water and immediately fill in new water.
5. After the second filling has completed, remove the water again. This is done only to give a beautiful appearance to the rolled up jar. After all, the poured water is slightly cloudy and foamy.
6. To prepare the marinade you will need one liter of water, a tablespoon of salt and two tablespoons of sugar. Bring water to a boil and dissolve salt and sugar in it.

Pour fresh marinade into jars. Add one teaspoon of 70% vinegar and immediately close them. Then turn them over and wrap them until they cool down.

Pickled cucumbers with 9% vinegar

The choice of spices should be taken very carefully. For example, if you overdo it with garlic, the cucumbers will turn out soft. Ingredients such as cloves, allspice, bay leaves and currant leaves do not affect crunchiness in any way. If you choose a recipe for 1 liter of marinade water for cucumbers according to your own taste preferences, then crispy cucumbers will fit perfectly into homemade preparations for the winter.

When cooking, you should use 9% vinegar, then you can do without sterilization. To prepare these cucumbers you will need:

• half a kilogram of cucumbers;
• two teaspoons of sugar and two teaspoons of salt;
• two peas allspice;
• garlic clove;
• two teaspoons of 9% vinegar;
• hot pepper, horseradish, dill and currant leaves;
• onion or bell pepper.

After all the ingredients are prepared, we begin to prepare the roll. To begin, select cucumbers of the same size. It is desirable that they are dense and their pimples have a dark green color.

1. Place the cucumbers in a large container with ice water and leave them there for three hours. It is advisable to pour colder liquid every half hour.
2. Pre-sterilize the jars. There are no clear recommendations for this, because each housewife does it in her own way. For example, using the opening of a kettle, microwave or oven. It is more convenient to carry out this procedure in the oven if there are a lot of cans. Boil the lids in a saucepan.
3. Place garlic, pepper and herbs at the bottom of the jar. We place the first row of cucumbers standing, and the rest are reported to the top in free form. Place a leaf of horseradish or cherry on top.
4. Let's take it large saucepan, boil water in it and pour it into jars. Then cover them with lids and leave them in this state for ten minutes.
5. Carefully pour the water from the jars back into the pan, add sugar, salt and mix well. Pour the resulting marinade into jars, adding a little to the top. Take 9% vinegar and pour two teaspoons into a jar. Then quickly roll up the lids.

Cooking is completed using the standard procedure. We turn the cans over and wrap them in a blanket to better sterilization. After they have cooled, we transfer them to the basement.

Canned cucumbers with aspirin

Everyone knows the method of pickling cucumbers with aspirin. Housewives agree that such a dish will turn out crispy and tasty. These cucumbers are perfect as a snack or as an ingredient for a salad. Marinade with aspirin perfectly preserves vegetables all winter.
Many people know that aspirin creates a wonderful acidic environment in which bacteria die. This preservation process allows you to store cucumbers for a very long time. It should not be forgotten that excessive presence of a preservative in a saline solution promotes the formation of phenolic compounds. That is why acetylsalicylic acid was banned from use in food production.

To close a liter jar of this dish required:

• 0.3 kilograms of cucumbers;
• several sprigs of parsley and dill;
• laurel leaf;
• 4 pieces of peppercorns;
• garlic clove;
• water and aspirin tablet;
• a few tablespoons of salt and a leaf of horseradish.

1. We take liter jars and sterilize them. Boil the lids in a container of water for about ten minutes. Then we put the spices in the jar. They should be evenly distributed.
2. We wash the cucumbers, making sure they are free of damage and rot. If we come across such ones, then we put them aside. Place the cucumbers in the jar vertically or horizontally. Place laurel, dill and parsley on top. Peel the garlic and add it along with horseradish.
3. Prepare the marinade. For this we take hot water and dilute salt in it. Place the resulting liquid on the stove and boil for five minutes. Then pour the marinade into jars and put one aspirin tablet in them. Leave them in this form for fifteen minutes. After this time, twist them.

At the end of cooking, place the jars with lids on the floor and wrap them in a warm blanket. After a few days we put it in the basement.

How to marinate cucumbers without vinegar

Everyone knows that vinegar allows for a long time preserve the workpieces, but at the same time they lose beneficial features. This is a rather aggressive product that can spoil the gastrointestinal tract.

If you use a preservative without vinegar, then it must be replaced with one that simply suppresses the growth of microflora. Citric acid is very popular, which is great for home canning. Its taste is not as strong as that of vinegar, but food stores perfectly.

You can replace vinegar with red currant juice. To do this, just pour the berries into a jar of cucumbers and pour boiled saline solution over it all.

There are also very interesting conservation, in which vinegar is replaced with vodka. It is added before rolling up the jar. Just a couple of teaspoons of this drink is enough.

It can also be noted that apple or vinegar perfect for marinade. This natural products, which will save healthy vitamins in vegetables and fruits.

For example, let's take the recipe preparing cucumbers with citric acid marinade.
To prepare a liter jar of cucumbers with marinade without vinegar you will need:

• cucumbers;
• three oak leaves;
• several cloves of garlic;
• two small pieces of carrots;
• two or three strips of bell pepper;
• half a chili pepper;
• teaspoon of citric acid;
• half a liter of water;
• one teaspoon of salt;
• three spoons of sugar.

1. Soak the cucumbers in water for several hours, after which be sure to rinse them under cold water.
2. Place the cucumbers along with garlic, pepper and peas. We also add strips of bell pepper and carrot pieces.
3. Boil water and pour it into previously prepared jars of vegetables for fifteen minutes. Then pour this water into a saucepan, add sugar and salt and boil for another five minutes.
4. Pour citric acid into a jar of vegetables and fill it with previously prepared brine up to the very neck. Cover tightly and turn upside down.
5. The jar should be wrapped in a blanket until it cools down.

When preparing pickled cucumbers, the above recipes can be slightly adjusted and spices added at your discretion.

Many people do not see the difference between salted and pickled cucumbers. In fact, she is. For pickling, only salt is used, and for pickling, citric acid is also used. This increases the shelf life of the products.

Before cooking, soak the cucumbers in ice water for 3-4 hours. This will make them crispier.

The ingredients in the recipes are for one 3 liter jar. For the marinade you will need approximately 1–1½ liters of water.

The cucumbers should be packed tightly into the jar so that there is no free space left in it. The jars with lids must be turned over, covered with a towel and left to cool completely.

kopilka-kulinara.ru

From the abundance of spices, herbs and other aromatic ingredients, cucumbers acquire an amazing taste and aroma.

Ingredients

• 2 leaves of horseradish;
• 1–2 horseradish roots;
• 1 small hot pepper;
• 1 sprig of tarragon - optional;
• 2 dill umbrellas;
• 4 cloves;
• 4 black peppercorns;
• 4 peas of allspice;
• ½–1 tablespoon mustard seeds;
• 2 bay leaves;
• 1–1½ kg cucumbers;
• water;
• 3 tablespoons sugar;
• 1½ tablespoons salt;
• 150 ml vinegar 9%.

Preparation

These cucumbers are prepared using the method triple fill. Therefore, according to many housewives, it is not necessary to sterilize jars before sealing. But if in doubt, then sterilize, especially since it is not at all difficult.

Chop the leaves and root of the horseradish large pieces and place half on the bottom of the jar. Add hot pepper and tarragon there. Add half the dill, garlic, black and allspice, mustard seeds and bay leaf.

Then tightly layer half the cucumbers, the remaining herbs and spices and the remaining cucumbers. Fill the jar completely with boiling water and cover with a lid. After 12 minutes, pour out the water, pour clean boiling water again, leave for 7 minutes and drain again.

In a separate saucepan, boil water for the marinade and add sugar, salt and vinegar to it. Pour the resulting marinade over the cucumbers and seal the jar.

This recipe is very simple and quick. From additional ingredients All you need is garlic. Currant or cherry leaves will only slightly improve the aroma, but even without them the cucumbers will turn out tasty and crispy.

Ingredients

• water;
• 200–250 g sugar;
• 2 tablespoons salt;
• 200 ml vinegar 9%;
• 6 cloves of garlic;
• 2 currant or cherry leaves - optional;
• 1–1½ kg cucumbers.

Preparation

Ketchup gives cucumbers a special aroma and a sweet-spicy taste, and gives the brine a non-standard shade.

Ingredients

• water;
• 3 teaspoons salt;
• 100 g sugar;
• 7 tablespoons of hot ketchup;
• 150 ml vinegar;
• 6 dried bay leaves;
• 12 black peppercorns;
• 6 peas of allspice;
• 9 cloves of garlic;
• 1–1½ kg cucumbers.

Preparation

Pour water into the pan, add salt, sugar, ketchup and vinegar. Stir, place the pan on the fire and bring to a boil.

Place in the bottom of a sterilized jar. bay leaves, pepper and garlic. Place the cucumbers tightly and carefully pour the hot marinade using a ladle.

Heat water slightly in a large saucepan and place the jar in it, covered with a lid. Bring the water in the pan to a boil, leave the jar there for another 15 minutes, carefully remove and roll up.

4. Pickled cucumbers with vegetables

An original appetizer will be made from cucumbers with tomatoes or cabbage. You can marinate an assortment of three or even all four vegetables. They will be soaked in brine and will be very tasty and aromatic.

If you want to make an assortment, you will have to change the amount of vegetables. Assume that they should be tightly compacted into the jar.

Ingredients

• 2 dill umbrellas;
• 4 cherry leaves;
• 3 currant leaves;
• 1–2 leaves of horseradish;
• 4 peas of allspice;
• 6 black peppercorns;
• 2 cloves of garlic;
• 500–800 g cucumbers;
• 500–800 g tomatoes, or 1–2 bell peppers, or ½ head of cabbage;
• water;
• 2 tablespoons salt;
• 100 g sugar;
• 1½ teaspoons of citric acid or 100 ml of vinegar 9%.

Preparation

Place dill, cherry and horseradish leaves, pepper and coarsely chopped garlic into a jar. Then put cucumbers inside, as well as whole tomatoes, quartered peppers or coarsely chopped cabbage.

Pour over the vegetables hot water, cover the jar with a lid and leave for 15 minutes. Drain the infused water, pour boiling water over the vegetables again for 15 minutes and drain again.

Add salt, sugar and citric acid or vinegar to the jar. Pour boiling water and seal the jar.

koolinar.ru

Most unusual option winter harvesting. Apples will give cucumbers a pleasant sweet and sour taste.

Ingredients

• 1–1.2 kg of cucumbers;
• 2 sweet and sour apples;
• 3 cloves of garlic;
• 2 dill umbrellas;
• 2 sheets;
• 2 currant leaves;
• 12 peas of allspice;
• 12 clove buds;
• 4 bay leaves;
• water;
• 5 teaspoons sugar;
• 1½ tablespoons salt;
• 1½ teaspoons vinegar essence.

Preparation

Place cucumbers and apples cut into large slices into a jar. Along the way, place garlic, dill, cherry and currant leaves, pepper, cloves and bay leaves between them.

Pour boiling water into the jar and leave for 20 minutes. Pour the infused water into a saucepan, boil it again and add sugar and salt.

Pour this marinade over cucumbers and apples, leave for 10 minutes, pour into a saucepan and bring to a boil again. Pour vinegar into the jar and hot marinade and roll it up.

Pickled cucumbers remain one of the most popular cold appetizers. Every housewife has her own delicious recipe. Making the preparation is not so difficult: it is best to use large three-liter jars, but you can get by with small ones. If possible, choose cucumbers from your own plot, and if you buy, give preference to small fruits.

How to cook pickled cucumbers

Before moving on to pickling cucumbers, select suitable vegetables. A few secrets will come in handy experienced housewives. In general, pickling has undeniable advantages: it is a high guarantee of the safety of seams, simplicity of the process and excellent results. The preparations can be used as a side dish, added to dishes or consumed on their own. To make crispy pickled cucumbers, check out these tips:

• Choose small fruits that can fit completely into the jar.
• The skin of cucumbers should have pimples, black spines and not be smooth.
• Choose vegetables that are even green in color and not too dark. Their light areas should have a yellowish tint.
• Properly selected cucumbers should not be bitter.

The marinade for cucumbers, which is a sweet and sour mixture, is of considerable importance. Salt is dissolved in water, granulated sugar, selected spices, herbs and spices, vinegar or citric acid. To decide how to pickle cucumbers correctly, it is recommended to first soak them for several hours so that they become stronger and more elastic. To prevent glass jars from exploding, add a pinch of mustard seeds to the mixture. For a quick effect, cucumbers need to be pricked with a fork or the ends cut off. After rolling, the jars are placed upside down and wrapped until they cool completely.

Pickled cucumber recipes

To decide how to preserve cucumbers for the winter in jars, you need to decide on the filling method, which can be hot, cold or sterilized. In the first option, the jar with the contents for heating is filled with boiling water or marinade two or three times for about 3-5 minutes. At the last filling, add vinegar, after which you can roll up the lid. In the second method, the contents are poured with cold marinade, after which the seaming is performed without heating. In the third method, the jars are sterilized. The following are used as additives:

• black pepper;
• allspice (pink or white) pepper;
• cloves;
• garlic;
• Bay leaf.

Crispy

• Number of servings: 4 persons.
• Calorie content of the dish: about 70 kcal.
• Purpose: lunch, dinner.
• Kitchen: shared.

Before you can make cucumbers crispy and spicy using home canning, you will need to buy required amount small vegetables. Before rolling, they will need to be packed tightly into the jars. The recipe for crispy pickled cucumbers involves using only dill as fresh herbs.

Ingredients:

• Cucumbers – 900 g;
• Dill – 1 bunch;
• Sweet onion– 1 head;
• Apple vinegar– 1.5 tbsp.;
• Water – 1 tbsp.;
• White peppercorns – 2 tsp;
• Dill seeds – 2 tsp;
• Coarse salt – 3 tbsp.

Cooking method:

1. Arrange according to two-liter jars thinly sliced ​​onion, cucumber slices and place dill on top.
2. Grind the seeds in a mortar white pepper and mustard, put them in small saucepan by adding bite, water, salt coarse grind, sugar, dill seeds.
3. Bring the mixture to a boil over medium heat.
4. After boiling, pour the liquid into jars. Start closing after a day.

Without vinegar

• Number of servings: 12 persons.
• Calorie content of the dish: 28 kcal per serving.
• Purpose: lunch, dinner.
• Cuisine: Russian.

This pickling of cucumbers is great for those who do not like to use vinegar when preparing twists for the winter. classic recipe. You will need a lot of ingredients: the dish is seasoned not only with dill, but also with red chili pepper. The prepared twists will be the same as in the photo with homemade food recipes.

Ingredients:

• Cucumbers – 1 kg;
• Carrots – 1 pc.;
• Chili pepper – 1 pc.;
• Red sweet pepper – 1 pc.;
• Celery leaves – 3 pcs.;
• Horseradish leaves – 1 pc.;
• Black currant leaves – 10 pcs.;
• Dill – 2 pcs.;
• Garlic – 1 head;
• Black peppercorns – 1 tbsp;
• Salt – 2 tbsp.

Cooking method:

1. Layer cucumbers, sliced ​​bell peppers, and carrots into 1.5-liter jars. Then add the leaves and other ingredients.
2. To prepare the brine, boil a liter of water with two tablespoons table salt no slide.
3. After boiling, fill the contents of the jars with the prepared liquid, but do not seal them.
4. Let the containers stand for 5 days, then drain the brine and refill the contents with the hot mixture. After this you can start twisting.

In liter jars

• Cooking time: 180 minutes.
• Number of servings: 12 persons.
• Calorie content of the dish: 32 kcal per serving.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Homemade and crispy cucumbers are great for salads. For pickling in liter jars, select fruits no longer than 8-10 cm. Before cooking, they must be soaked in cold water for at least two hours. After this, all that remains is to rinse them thoroughly and carefully place them in a jar in an upright position.

Ingredients:

• Salt, sugar, vinegar - 2 tsp each;
• Garlic – 3 cloves;
• Leaves of cherry, laurel, black currant - 3 pcs.;
• Black pepper – 5 pcs.;
• Dill - a pair of umbrellas;
• Hot pepper - to taste.

Cooking method:

1. Place the fruits in jars, then place cloves of garlic and pepper in the middle, and dill umbrellas on top.
2. With a break of 10 minutes, pour boiling water over the cucumbers, and for the third time, pour in the marinade. To prepare it, you will need to add granulated sugar, a little salt, and vinegar to boiling water.
3. Cover the jars with a lid.

Fast

• Cooking time: 120 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 20-30 kcal per serving.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

This recipe for quick pickled cucumbers is great for those who don’t want to wait for the twists to be ready. Instead of glass jars you need to use a regular plastic container. Prepared vegetables used as a snack or supplement different salads, for example, Viennese, with mushrooms and corn, with walnuts etc.

Ingredients:

• Cucumbers – 300 g;
• Honey – 2 tsp;
• Garlic – 2 cloves;
• Salt – 1/2 tsp;
• Grape/apple cider vinegar 6% - 1 tbsp;
• Cayenne pepper – 1/2 piece;
• Freshly ground allspice – 0.5 g;
• Parsley – 5 g;
• Dill – 5 g.

Cooking method:

1. Cut the main ingredient into 4 equal parts lengthwise, then chop the pepper, herbs, and garlic.
2. Mix salt and honey, add vinegar and whisk everything well.
3. Put fresh cucumbers into a small container, add the spicy mixture, pour over the marinade and sprinkle with pepper (freshly ground).
4. Shake the closed container for about half a minute and put it in the refrigerator for about an hour and a half.

Lightly salted

• Cooking time: 60 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 17 kcal per serving.
• Purpose: lunch, dinner.
• Kitchen: shared.
• Difficulty of preparation: easy.

The question often arises, how to cook lightly salted cucumbers as quickly as possible so that they are beautiful, like in the photo in the recipe book. To do this you need to use very in a simple way. It involves the use of only three components, which reduces cooking time. The main thing is to taste the dish for salt before storing the vegetables.

Ingredients:

• Cucumbers – 1 kg;
• Garlic – several cloves;
• Salt - to taste.

Cooking method:

1. Cut the fruits into 4 parts and place them in a small plastic bag.
2. Add finely chopped or crushed garlic, dill and salt.
3. Shake the contents, then place the bag in the refrigerator for 20-30 minutes.

With dry mustard

• Cooking time: 120-180 minutes.
• Number of servings: 8 persons.
• Purpose: lunch, dinner.
• Cuisine: Danish.
• Difficulty of preparation: medium.

Experienced housewives know how to pickle cucumbers for the winter with dry mustard to delight their family with preparations all year round. A simple recipe can complement your collection of marinades and brines. You can prepare a snack without a visual photo - everything is done very easily and simply. Be sure to soak the fruits in cold water to remove dirt and traces of chemical fertilizers.

Ingredients:

• Cucumbers – 1.7 kg;
• Vegetable oil, vinegar - 1/2 tbsp;
• Salt – 50 g;
• Garlic – 1.5 heads;
• Sugar – 3 tbsp;
• A pinch of mustard powder;
• freshly ground black pepper – 2.5 tsp.

Cooking method:

1. Cut the vegetables lengthwise into 4-6 pieces, chop the young garlic.
2. Mix all ingredients in a bowl, then set aside to marinate in the cold for 2-3 hours.
3. Place the resulting mass into small jars with a volume of 300-500 ml.
4. Pour the marinade formed in the cucumbers, then roll up the containers.

For the Olivier salad

• Cooking time: 120-180 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 30-40 kcal per serving.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

For the Olivier salad, beloved by many, instead of pickled ones, you can use ordinary pickled cucumbers, the recipe for which is extremely simple. Remember that their frequent use can be harmful due to the presence in the composition acetic acid, which irritates the gastric mucosa.

Ingredients:

• Cucumbers – 800 g;
• Water – 400 ml;
• Salt – 100 g;
• Peppercorns – 8-10 pcs.;
• Garlic – 1 pc.;
• Cherry leaves– 5-6 pcs.;
• Dill – 1/2 bunch.

Cooking method:

1. Place dill and cherry leaves on the bottom of sterilized jars, then place the vegetables tightly (don’t forget about soaking), vertically.
2. Throw two or three medium-sized garlic cloves inside each container, then add a few black peppercorns and 50 g of salt.
3. Fill the jars with boiled water and close plastic lids, put it in the refrigerator. You will be able to eat pickled cucumbers after 3 days.

Video

Cucumber is one of the most popular vegetables for canning. Canning cucumbers does not require any complex skills from the housewife, and the rich harvest of cucumbers and their cheapness during the season make you think about how to use natural wealth in the most rational way. The popularity of the snack is also explained by the fact that canned vegetables suitable for any dish. So pickled cucumbers are a welcome addition to meat, poultry, and regular potatoes, and with any side dish.

Pickled cucumbers in jars

Pickled cucumbers for the winter are made using vinegar. Pickling cucumbers is easy. The marinade needs to be brought to a boil, pour the cucumbers into jars and sterilize. You can add citric acid to the twist, spicy herbs. Pickled cucumbers are both an everyday snack and a decoration. festive table, especially in New Year. However, if you try and take the preparation issue seriously, making a sufficient number of cans canned cucumbers for the winter, then you won’t have to wait until the holidays. You can regularly open pickled cucumbers in jars and enjoy their piquant taste.

Recipe for pickled cucumbers for the winter

We have already briefly described how cucumbers are canned for the winter. Let's look at some important details. The taste of cucumbers can be shaded and improved with the right supplement. Some people use blackcurrant leaves, others add dill, tarragon and horseradish. However, this is largely a matter of taste and habit. Therefore, take a recipe for pickled cucumbers for the winter from someone whose cucumbers you liked. You can conduct a “field study” - do different banks, signing where and what you put. For the next season you will only have to choose the most good recipe pickled cucumbers for the winter.

Preserving cucumbers is very popular in Russia. In addition to pickled cucumbers, you can also preserve cucumbers without vinegar. This is popular. Cucumbers are salted cold - soaked in cooled brine. Cucumbers are also fermented in barrels. Choose according to your taste! Canning cucumbers for the winter: work once, enjoy all winter!

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.

So many different recipes these preparations, because each housewife has her own special secret for salting these crispy delicacies.

I have prepared for you my favorite options, which really make me 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 simple options preparations for the winter. 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 water almost to the top. cold water. 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 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 the garlic and pieces in the jar hot pepper. 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 add water and 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. B 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 nylon cover. 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 into a jar mustard powder. 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 the wonderful and simple methods 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!