Do you like crispy barrel cucumbers? But don't want to use additional ingredients such as vinegar or citric acid? Then the cucumbers are pickled in a cold way, which does not require pouring a boiling solution. We list the main methods and recipes for preparing this vegetable without heat treatment.

Methods for pickling cucumbers

The difference in the options for preparing a crispy snack will be in the size of the containers for pickling, the use of seasonings and the concentration of the saline solution. Of course, nothing can compare with real cucumbers from a barrel, but not everyone, especially city residents, has the opportunity to store large containers, and they won’t have that much food. Therefore, most people prefer to use small containers - glass jars or plastic buckets.

Cold pickling of cucumbers directly depends on the set of seasonings. The more varied the herbs and spices, the tastier the final product will be. After all, without heat treatment, the saturation of the solution is not so high. Therefore, it is worth taking care of the required amount of fresh herbs (dill, parsley, currant leaves, horseradish, celery, cherries), herbs (basil, coriander, tarragon) and aromatic vegetables (garlic, hot and bell peppers, wild garlic). Using salt according to the recipe is of particular importance. With a low concentration, you will get “semi-fresh” instant cucumbers that cannot be stored for long. But at the same time, cold pickling of cucumbers does not always involve excessive saturation of the solution. Follow the proportions indicated in the recipe and the cooking technology. The dish options below will help you make an unusual winter preparation in a barrel and a quick snack of crispy cucumbers for consumption in the summer a few days after pickling.

Original pickling of cucumbers for the winter. Recipe for "Bochkova"

The peculiarity of the dish lies in the original salt solution, which contains the pulp of overripe cucumbers. Horseradish leaves and green dill branches along with inflorescences are placed at the bottom of the prepared barrel. Then the cucumbers (preferably the same size) are placed in layers alternately with spices and finely chopped overripe fruits, fresh hot pepper and garlic. The last layer is similar to the one that covers the bottom. The entire mass is filled with a solution prepared in a ratio of seventy grams of salt per liter of water. In this case, the mass of overripe fruits is equal to the volume of fresh cucumbers. Several layers of gauze or thin cloth are placed on top (to collect mold formed during fermentation) and oppression. The barrel of pickles should be stored in a cool place. Periodically (every 5-7 days) the fabric is replaced with a clean one or washed with cold water.

Quick cold pickling of cucumbers

With an abundance of fresh vegetables in the summer, sometimes you want to “salt.” You can prepare cucumbers very simply and quickly by using them in small quantities. A small bucket will be useful as a container. Place the cucumbers in a container, cutting them off on both sides. Seasonings are taken from what is on hand - dill leaves, parsley, currants, cherries. Craving a spicy snack? Then cut the hot pepper and garlic into strips. The prepared products are filled with a solution made from one liter of cold boiled water and a full tablespoon of salt. After pouring the cucumbers, leave them to stand at room temperature for 20-25 hours, and then place them in the refrigerator. After two or three days the appetizer is ready!

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 of cucumbers, wash them in cold water, put them in a bowl and, in proportion to their quantity, dissolve salt in hot water (about 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

Place cucumbers, herbs (black currant leaves, horseradish, cherries, dill stems and baskets), bay leaves, and garlic tightly in 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. We place the cucumbers tightly to each other (very tightly!), on top there are black peppercorns, 1-2 allspice 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.

Vegetables

Description

Cold crispy cucumbers for the winter- This is one of the simplest and most traditional winter preparations, which was practiced long before modern methods of pickling. The preparation is distinguished by its ease of preparation. To create such crispy cucumbers, you do not need to prepare the marinade, boil it several times and pour it over the cucumbers. Also, we will not use vinegar or citric acid in the recipe; even without these ingredients, the cucumbers will last all winter and the resulting cubes will be more healthy and natural.

Although vinegar and citric acid are responsible for preserving vegetables, they also cause increased acidity, which can lead to diseases such as gastritis. No less often, they try to replace vinegar in pickling with acetylsalicylic acid, which is contained in aspirin tablets. But even this does not guarantee the finished product is useful and natural, because any tablets have a detrimental effect on the liver and kidneys. It is for these reasons that we recommend using the simplest and most traditional method of pickling cucumbers for the winter without sterilization.

To make it easier for you to understand the intricacies of preparing crispy pickles in a cold way, we have prepared a very visual and simple step-by-step photo recipe. Below you will find the most important aspects of preparing this preparation at home. There is no need to worry about the safety of such a preparation: many years of practice have proven that cucumbers feel great in jars under nylon lids if they are kept in low temperature conditions, for example, in a cellar. Let's start pickling crispy cucumbers for the winter in a cold way.

Ingredients

Steps

To create such a homemade preparation, we will need young small cucumbers, which must be thoroughly washed with a sponge or brush, and then placed in cold water to infuse for 8-10 hours. It is very important to change the water every couple of hours: this will make the cucumbers very crispy and their peel will become thinner. After the specified time, the ends of each fruit must be cut off on both sides as shown in the photo.



Horseradish root in this recipe is used to give future pickles a little spiciness and piquancy. The same ingredient will provide cucumbers with additional safety.



At this stage we have to prepare the garlic cloves. It is very important to choose young and hot garlic, the cloves of which will be responsible for the aroma of the future preparation. We separate the head of garlic and free the cloves from the dense husk.



Currant leaves will also play an equally important role in the fermentation process of cucumbers. By the way, you can safely use raspberry or cherry leaves instead. We thoroughly wash the neat small leaves in cold water and leave them on the table to dry.



As for spices, a classic set of bay leaves, peppercorns and clove buds is used for pickling cucumbers. However, nothing prevents you from adding any other suitable seasonings such as coriander or cumin to your cucumbers.



We wash large glass jars in boiling water and soda, then dry them and begin filling them with ingredients. We put a couple of currant leaves on the bottom, we also add coarsely chopped garlic cloves, chopped horseradish root, peppercorns, cloves in buds and bay leaves.



Now fill the jar with prepared cucumbers so tightly that there are practically no air pockets left in the container. Place about three tablespoons of coarse rock salt on top of the cucumbers into each jar.



We fill the cucumbers with the most ordinary cold, raw water, even from the tap.



We loosely cover the jars with nylon (plastic) lids and place them in a basin with high sides, since during fermentation the water will increase and the liquid will flow out of the jars. Leave the cucumbers to ferment for the next two days..



After the specified time, the brine in the jars will become noticeably cloudy, but do not worry, because this is how it should be.



Carefully strain the liquid from the jars into a saucepan, bring it to a boil and then pour it back into the cucumbers.



Over the course of another day, we salt the cucumbers at room temperature, placing the jars in the same basin. After this time, the workpiece should be removed to a cool cellar..



Pickled crispy cucumbers, cold sealed for the winter without sterilization, are ready.



Bon appetit!

There are many ways to pickle cucumbers. They differ in the proportion and composition of the brine, a set of spices and herbs

Crispy pickles are an integral part of our winter menu. They are used as a snack and as an ingredient in many dishes. Therefore, a good housewife always has a couple of proven recipes in her piggy bank, with which pickling cucumbers for the winter gives a guaranteed result. Let's get to know them to learn useful experience.

Modern housewives use more than one recipe for preserving food for the winter in their kitchens. It is difficult to single out just one of them, since completely different approaches to the process can produce the same excellent result - the cucumber will look appetizing and taste surprising with its taste and “crispness”.

These fruits can be preserved either whole or sliced, with or without the addition of vinegar, using the hot method, and more. If you choose a recipe without adding vinegar, then this is pickling cucumbers for the winter. Depending on the technology chosen, it can take from three to ten days. Although there are quick ways to prepare pickles that are definitely worth getting acquainted with.

What is so attractive about salted crispy cucumbers? They retain their juicy color, which even in the photo can evoke appetite and a desire to crunch. In the classic version, you need to ferment vegetables in a barrel: in this case, they acquire a taste and aroma that cannot be confused with anything else. However, culinary experts have come up with more than one simple recipe for preparing pickles in ordinary jars, since living in an ordinary apartment there is nowhere to place a barrel.

Before pickling, cucumbers must be soaked in water.

Traditional way of making pickles

To prepare cucumbers for the winter that will look very appetizing in the photo and at the same time have excellent taste, we recommend using the following recipe. It can be considered a classic way of making pickles, since vegetables need to be kept in brine, without canning, for three to four days. But in general, housewives do not have to spend a lot of time preparing.

So, first you need to prepare the ingredients:

• intact fresh cucumbers;
• pepper "Spark";
• garlic;
• leaves of herbs and shrubs, spices for aroma to taste;
• 100 g of salt (per 1 three-liter jar).

First you need to soak the cucumbers in cold water for 2-3 hours. Then they are thoroughly washed and the ends are trimmed. You can place spices and herbs at the bottom of the jars, choosing them according to your taste.

Traditional is the use of dill stems with seeds, horseradish and bay leaves. But you can safely experiment - the cucumbers will be accompanied by cherry and currant leaves, walnuts and even reeds.

We also add a piece of Ogonyok pepper to the bottom. If you want to make the appetizer more spicy, then you can add a couple of peppercorns. Don't forget about a few cloves of garlic, which should be cut lengthwise into slices.

Now we put cucumbers in a jar, pour 100 g of salt on them and fill everything with ordinary cold water. You need to tightly close the container and turn it vigorously several times so that the salt is stirred and dissolved. Now you can forget about cucumbers for 2-3 days.

During this time, the brine in the jar should become cloudy and the fruits should change color. By the way, you can notice that there is less liquid, as cucumbers greedily absorb it. If the above changes have occurred in the jars, you can begin canning.

You can store jars of pickles in the basement or pantry.

To begin, shake the container with the brine and cucumbers again so that everything is thoroughly mixed. Now carefully pour the liquid into the pan, adding another 150-200 ml of water per jar. The brine must be boiled, after which it is immediately poured over the cucumbers.

Now you can roll up the jars and turn them upside down. They will remain in this position until completely cooled. All that remains is to find a place for the preserved jars - you can store them in the basement or pantry. In winter, it will be nice to put cucumbers on the table to show off your culinary skills. If you want to see how experienced chefs prepare pickles, look at the photos and videos where the process is recorded in detail.

Quick and easy pickling for the winter

To preserve using this hot method, you need to take the following components:

• 2 kg of cucumbers;
• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 1 tsp. vinegar 9%;
• 1 onion;
• 3-4 cloves of garlic;
• carnation;
• horseradish root;
• allspice peas;
• horseradish leaves;
• dill;
• currant leaves.

The ingredients are indicated for one three-liter jar. Don’t be confused by the vinegar listed on the list: it is needed to prevent quick preservation from “exploding.” It will not spoil the taste at all, since we add it at a minimum.

Preparation begins in the same way as the traditional recipe provides - with soaking the fruits. After this, they are washed and the ends are cut off. You can place the ingredients in a sterilized jar. An onion cut into four parts, garlic cloves, spices and herbs are sent to the bottom. Place the cucumbers tightly and pour boiling water over them. After ten minutes, pour the liquid into a saucepan, add sugar and salt, and bring the brine to a boil.

Now pour the liquid into jars. Pour a teaspoon of vinegar on top of each and roll up immediately. We put the jars upside down, wrapping them in a blanket, and after cooling, put them in the pantry. In winter, cucumbers can be served to the table with pride: the delicious preserves will not leave anyone indifferent, and they will awaken the appetite even when looking at the photo.

Cold method: cucumbers “a la barrel”

Even if you don’t have the opportunity to store a barrel of cucumbers at home, we are ready to make you happy: there is a simple recipe for cold pickling cucumbers that can be done in an ordinary apartment. This pickle is prepared quickly, but it must be stored in a cool place. If you don't have a basement, then you can just put a couple of jars in the refrigerator.

First, let's prepare the ingredients. For 2 kg of cucumbers you need to take a couple of dill umbrellas, a few blackcurrant and cherry leaves, a clove of garlic and horseradish root. For spices you will need peppercorns, salt - 75 g. Additionally, the recipe includes vodka, which acts as a preservative. We take 1.5 liters of water per 3-liter jar.

No holiday feast would be complete without crispy and aromatic pickles.

The washed fresh fruits are doused with boiling water, then soaked for a couple of hours in cold water. After this, the vegetables remain to be placed in jars, adding spices and herbs between the layers of cucumbers. Now fill everything with cold brine, pouring 2 tbsp into each jar. l. vodka, and cover with plastic lids. In a couple of days, the cucumbers will reach condition, and you can store them for as long as this excellent cucumber snack is enough - as a rule, homemade people “sentence” it very quickly.

If you still have any questions, you can watch the video of the process of making pickles and get to work.

Preparing for the winter in this way will look very beautiful in the photo - the vegetables remain green, as if freshly picked.

At the same time, they acquire a pleasant taste and aroma that awakens a beastly appetite.

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

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

Salted cucumbers

Compound:

for two 3-liter jars of pickles

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

Video recipe for pickling cucumbers for the winter:

Pickled cucumbers - recipe:

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

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

   Products for pickling

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

   Soaking cucumbers

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

   Cutting peppers and horseradish

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

   Toss cucumbers with spices

6. Stir salt in cold drinking water.

   Pickling brine

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

   Fill cucumbers with brine

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

   Leave for salting

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

   Pickling cucumbers for the winter
   

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

    Pickled cucumber brine

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

    

    We wash the cucumbers

12. We put them in well-washed jars.

    Pickled cucumbers in jars

13. Bring the brine to a boil.

    Boil the brine

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

    Fill with boiling brine and let stand for 10 minutes

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

    Closing pickles for the winter

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

    Turn over and wrap the jars

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

Pickled cucumbers without vinegar

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