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

Correct cucumbers

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

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

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

Correct brine

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

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

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

Procedure

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

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

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

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

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

Lightly salted cucumbers in a jar in brine

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

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

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

Ingredients for pickling per 1 liter jar:

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

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

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

Advice! Use pimply varieties of cucumbers. Size matters! Choose medium-sized fruits. Too much large cucumbers they will not be hard and will lose their characteristic crunch for low-salting, and small ones are more suitable for pickling for the winter.

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

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

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

Instant lightly salted cucumbers with mustard

Mustard powder is also useful for quick salting cucumbers

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

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

You will need:

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

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

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

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

Instant pickles (not for winter)

There is a way to enjoy salted fruits for dinner. Most quick recipe.

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

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

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

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

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

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

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

A quick way to pickle cucumbers with celery

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

How to pickle cucumbers deliciously and in a fast way? We will need:

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

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

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

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

On a note! Not worth the prescription lightly salted cucumbers Pack vegetables too tightly. For uniform pickling, there should be a small distance between the fruits.

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

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

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

All recipes do not require special skills. Make freshly pickled cucumbers instant cooking can even inexperienced housewife. I wish you a delicious crunch in good company. Bon appetit!

Finally, we in the Urals waited for the heat to settle down and all the crops began to grow and begin to actively bear fruit. We have already sent gooseberry compotes and redcurrant jelly down to the cellar. And now we’ve had our fill of cucumbers, so it’s time to clean them up too. In winter, I most often use them in and.

Well, now we are worried about pickling cucumbers for the winter in liter jars, so that they turn out crispy. If you are interested in why I am focusing on this particular volume, then I will be happy to explain. The fact is that we can’t eat a three-liter bottle and a couple of fruits still turn sour in it and disappear. Yes, and remembering the recipe for 1 liter, you can easily calculate required quantity ingredients for both two and 3 liter jars.

Of course, I won’t cover all the recipes, but I will show you the most interesting and successful in their composition.

By the way, if you are interested different marinades, then dedicated to this topic.

Pickling crispy cucumbers in liter jars for the winter with lemon (citric acid)

Let's start from the very beginning in an unusual way pickling. I really liked it because of its originality and aroma. And the whole trick is that a slice of lemon is added to each jar. It also helps our preparations not to explode or sour. Of course, 1 slice is clearly not enough for complete preservation, so we’ll also add a little lemon.

For a liter we will take:

• water - 0.5 l;
• salt - 25 g;
• sugar - 70 g;
• citric acid - 0.5 tsp.
• garlic - 2 cloves,
• bay leaf - 2 leaves,
• currants - 2 leaves,
• horseradish root - 0.5 cm,
• dill umbrella,
• allspice- 2 peas,
• tarragon - 1 leaf,
• cherry - 2 leaves.

1. The highlight of crispy cucumbers is that they need to be pre-soaked. If you have them from yesterday, then fill them with water for 2 hours. If the harvest is fresh, then for about 30 minutes. This way they will completely replenish the evaporated moisture and remain full and elastic.

2. Then you need to take a clean foam sponge for washing dishes and thoroughly rinse each cucumber with it. If you have a thorny variety, then you also need to get rid of these small growths.

3. Then we cut off the tails of each vegetable on both sides.

4. Place 2 cloves of garlic, cherry and currant leaves, dill and peppercorns on the bottom of a clean container. Add vegetables, you need to do this very tightly. Usually small or medium fruits are taken. The first row is laid out vertically in the middle so that the cucumbers stand.

And the top of the jar is already filled with small fruits; they easily fit at the neck. To prevent the preparation from exploding, its filling must be heated.

5. Wash the lemon and cut it into rings. Add one piece to each liter. Pour boiling water over them and leave to warm up.

To prevent the jar from cracking, place it on the blade of a knife so that excess heat escapes into it.

6. After 20 minutes, drain this water. Then drain this water.

7. During the time that we poured the cucumbers, we will have time to prepare the marinade.

Add sugar, salt and citric acid to 0.5 liters of water. Place the container with brine on the stove and turn on moderate heat.

8. After boiling, cook the marinade for 1 minute. Drain the water from the jars and add brine. Without wasting time, immediately roll up the necks with boiled and dried lids.

9. The next step is to carefully turn our liter over and check whether there are any air bubbles inside the pickling jar and whether the lid is leaking somewhere.

10. We hide our preparation “under a fur coat”, there it will continue to be sterilized naturally.

By the way, you can add tomatoes, peppers or other vegetables to this recipe. The cooking method will not change, but the marinade ratio remains the same.

From 1 liter of brine you can fill two liter jars.

Detailed step-by-step recipe with 9% vinegar

In our country, marinades with vinegar are more successful than without it. Therefore, of course, I will not ignore the recipe using it.

Ingredients per liter of cucumbers:

• salt - 2 tbsp.,
• granulated sugar - 1 tbsp.,
• allspice - 2-3 peas,
• 30 g vinegar 9%,
• dill umbrella,
• 2 garlic cloves.

We will also cook without sterilization, it is much faster, and the result is also delicious.

1. Prepare the jars. I usually do this with steam and boil the lids in a ladle.

2. Place garlic cloves and dill on the bottom of sterile liters.

3. The next step is to put clean and dry cucumbers into the jar. We also cut off 2 millimeters from the ends.

4. Then we need to heat the vegetables twice. But to keep them crispy, we will reduce the scalding time.

If previously we warmed them up for 20 minutes, now we will do this for 10 minutes each time.

5. Fill the container with boiling water and cover with a lid. We time the required 10 minutes.

6. Then we pour this water into a saucepan and once again heat the fruits with boiling water.

7. During this ten minutes we will prepare the brine. Pour sugar and salt into a liter of water, put the brine on the fire and let it boil.

8. We drain the water that we poured a second time. And then put the peppercorns into the cucumbers themselves. Fill with brine not to the edge, leaving a little space to pour in the vinegar.

9. Close with sterilized lids and lock with a key.

10. We turn them over and cover them “under a fur coat”, there they will stand for at least another 12 hours.

Lightly salted cucumbers for the winter in mineral water

We make lightly salted cucumbers so that we can eat them right away. But there are those who like to close them for the winter. Therefore, I also present this recipe, but I remind you that they need to be stored only in the cold.

Ingredients for 1 kg of cucumbers:

• 2 tbsp. salt without a slide,
• mineral water - 1 liter,
• 2-3 dill umbrellas,
• Garlic cloves - 2 pcs.

1. We wash the fruits and cut off their ends.

2. Place dill umbrellas, garlic and vegetables in a jar.

3. Mineral water mix with salt and pour cucumbers to the very top. Cover with a nylon lid and leave to stand at room temperature for 3 hours. Then we put them in the refrigerator.

They turn out lightly salted and crispy. They are stored almost until spring. But I still advise you to eat them before others.

Method for pickling cucumbers without sterilization with 70% vinegar

It is very easy to overdo it with vinegar essence and then the pickling will turn out to be very spicy. I usually use 1 teaspoon of acid per 1 liter of water.

Ingredients for two 1 liter jars:

• 1 kg cucumbers,
• 1 bell pepper,
• 2 dill umbrellas,
• 5 cloves of garlic,
• 4 peas of allspice,
• 9 black peppercorns
• 2 bay leaves,
• 1 tsp vinegar essence (70%),
• 1 liter of water,
• 1 tbsp. rock salt,
• 2.5 tbsp. granulated sugar.

1. Wash the fruits well to remove white plaque under running water with a clean new sponge. Then soak in water for 1.2 hours.

2. Rinse the jars baking soda and sterilize them and the lids.

3. Place in a deep cup Bay leaf and dill umbrellas. Pour boiling water over for 1 minute. This way they will give off their aroma better.

4. From bell pepper remove the seeds and stalk and cut the pulp into small pieces. We put them in a jar. They are topped with bay leaf, dill umbrella, garlic and black peppercorns.

5. Cut off the butts of the fruits and place them tightly in jars.

For a volume of 1 liter it takes approximately 500 g of cucumbers.

6. Fill with boiling water to the top and leave for 10 minutes for the vegetables to warm up.

7. Then drain this liquid. We boil it again and pour the fruits again for 10 minutes.

8. During this time we will have time to make the marinade. Add salt and sugar to 1 liter and let the water boil.

9. Drain the liquid from the preparations and immediately fill them with hot brine.

10. Add 0.5 tsp to each piece on top of the brine. vinegar essence and close the jars with a key.

Turn it over and put it “under the fur coat”.

Method of marinating with mustard

Mustard gives the finished brine a specific pungent flavor. And the cucumbers themselves seem to become sweeter. By the way, when vinegar is added, they retain their green color, but when lemon is added, they seem to turn a little yellow. Have you noticed?

We will need:

• cucumbers,
• 2 cherry leaves,
• 2 currant leaves,
• 1 bay leaf,
• 3 pieces of allspice,
• 5 black peppercorns,
• 1 clove inflorescence,
• 1 tsp mustard seeds or 1 tbsp. dry,
• 1 tsp vinegar 70%,
• medium horseradish stalk,
• granulated sugar - 2 tbsp.,
• rock salt - 2 tbsp.

1. We wash the vegetables, sort them by size and fill them with water for 2 hours.

2. Then cut off the tops of each fruit. If you come across bitter ones, it’s not a big deal, the marinade will salt them well.

3. Scald cherry and currant leaves with boiling water. A pleasant aroma will immediately spread through the kitchen.

4. Place 2 cherry and currant leaves, a bay leaf, allspice and black pepper on the bottom of a sterile liter.

5. We compact the cucumbers and pour boiling water over them for the first time so that they warm up well.

6. Then pour this liquid into a saucepan, let it boil and fill the jars with it again, cover the necks with lids so that the water does not cool quickly.

7. Prepare the marinade. Pour sugar and salt into 1 liter of water, put it on the stove and let the brine boil.

8. In the meantime, pour the water out of the jars and add a teaspoon of mustard to each liter. You can use seeds, then they will be beautifully distributed in the marinade, or take dry seasoning, but the color of the brine may become a little cloudy. This will not affect the taste in any way.

9. Pour boiling marinade, then pour half a teaspoon of vinegar essence into the preparations.

10. Roll up the containers and turn them upside down. If not a drop has leaked out anywhere, then cover with fur coats until it cools completely. And this will take about a day.

Recipe for making preserves without vinegar with aspirin

Now it is possible to use aspirin. This is acetylsalicylic acid, which, like citric and malic acid, helps our preparations successfully survive the winter in the cellar.

However, it can still cause allergies, so it is not suitable for all families.

Compound:

• 16 ml 9% vinegar,
• 1.5 tbsp. granulated sugar,
• aspirin - 1 tablet,
• 1.5 tbsp. salt,
• garlic cloves - 2 pcs.
• dill,
• horseradish leaf,
• 1 liter sterilized container,
• 3 leaves of cherries and currants,
• allspice - 4 peas.

1. Place seasonings in a sterile container: garlic, herbs, leaves and pepper.

2. We wash the fruits, dry them and cut off the butts.

3. Heat water in a kettle and pour in cucumbers boiling water all the way to the top. Cover with a sterile lid and let cool until you can grasp the sides of the jar.

4. The vegetables have warmed up and pour this liquid into the pan. Add vinegar, salt and sugar to it.

5. We wait until the brine boils, and put 1 aspirin tablet into the jar itself.

6. Pour boiling brine on top and do not hesitate, but immediately roll up the lids.

7. Wrap the workpiece and wait for it to cool completely.

Video recipe for pickling for the winter with vodka

It turns out that marinade with vodka also gives cucumbers crunchiness. I think you will find it more interesting to watch the video, which describes each salting step in detail.

How inventive our hosts and hostesses are, I even marvel.

Crispy sweet cucumbers for the winter

For those with a sweet tooth, the pickling recipe should be with great content Sahara. Nice sweet and sour taste will even emphasize taste qualities barbecue, not so much regular salad. This recipe is prepared with sterilization.

Ingredients for 3 cans of 1 liter each:

• 2 kg cucumbers,
• 1 liter of water,
• 0.2 kg granulated sugar,
• 2 tbsp. salt,
• 6 cloves of garlic,
• Vinegar 9% - 200 ml.

1. Fill the saucepan with cold water, add salt, sugar and vinegar. Heat until bubbling, turn off and leave the brine to cool to room temperature.

2. Wash and sterilize the container. Place 2 cloves of garlic inside.

3. Remove the butts from the fruits and push them tightly into the liters.

4. Fill with already cooled brine.

5. Place the jars in a pan for sterilization; earlier we placed a cloth on the bottom. So that our jars do not crack from strong heat.

6. Fill with warm water, it should reach the hanger of the container. Turn on the heat and cook the containers with cucumbers for 7-10 minutes. The fruits will change color during this time.

7. Then immediately close them with lids, turn them over and wrap them for a day. They turn out very crispy and tasty. And most importantly, they store well even at room temperature.

Cold pickling of cucumbers under a nylon lid

There are those who prefer not to bother with hot brines and sterilization, but to prepare canned food using the cold method. Often a thick nylon lid is used for this. It does not allow air to enter and is easily removed if you want to enjoy the pickling.

Important! This cooking method is only suitable for storage in cold conditions: in a cellar or basement.

We will need:

• cherry leaves - 3 pcs,
• horseradish leaf,
• dill umbrella,
• currant leaves - 3 pcs.,
• garlic cloves - 3 pcs,
• liter of water,
• rock salt - 1 tbsp.

1. Place washed and dried leaves in a clean jar: cherries, currants, horseradish, dill.

2. Peel the garlic and cut it larger. Pour into the greens.

3. Place the fruits as tightly as possible. Shake the jar occasionally to release more space.

4. We do not trim or pierce cucumbers. Just soak them in cold water for half an hour.

5. Dilute salt into a liter of clean, cold, not boiled water, stir until dissolved and pour in the fruits to the very top. Cover with a tight nylon lid.

6. And we immediately put them in the basement and you can try them next month.

I would also like to draw your attention to the fact that we do not use such types of salt as Extra or iodized. Now all sorts of variations have appeared, such as “tasty” salt or dietary salt. With them, the cans will explode like balloons. We need a regular stone large one.

What do you think of the selection? I will be glad if you use my advice.

How to cook salted cucumbers, the ancient Romans knew, but the Russian inquisitive mind went further, and the people of Nizhny Novgorod, for example, invented pickling cucumbers in pumpkin. How do you like this option? Pickled cucumbers have long become an original Russian product, in the preparation of which we undoubtedly have no equal, and the brine that accompanies them is also our Russian drink, the surest remedy for a well-known ailment.

To make pickles successful, you need to know a few simple rules:

• You need to choose cucumbers for pickling correctly: they must be small to fit in the jar. The selected cucumbers should not have any voids inside; choose strong, hard fruits with pimply skin. Before the cooking process, be sure to soak the cucumbers in cold water for 2-3 hours, maybe a little more. For best salting cut off the tails of the cucumbers and pierce them with a fork;
• The quality of water for pickling cucumbers is also incredibly important. It’s good if you have the opportunity to use clean water from a well, but if not, filter tap water, you can also use purchased bottled water. In any case, the cleaner the water, the better the result.
• The dishes used for pickling cucumbers must be perfectly clean. Glass jars wash thoroughly in soda water or soapy solution, rinse thoroughly, pour boiling water over it and dry. You can also heat the jars, for example, in the oven, at a temperature of 100-110ºС. Be sure to boil metal lids, wipe them dry to remove any scale that has formed, and wash plastic lids thoroughly and pour boiling water over them before closing the jars.
• Pickled cucumbers are called pickled cucumbers because salt plays the most important role in their preparation. In order to prepare pickles for the winter, use regular rock salt; it is ideal for pickling cucumbers. Neither fine nor, God forbid, sea salt is suitable for our purposes - the cucumbers will become soft. The selected recipes will tell you how much salt you need per liter of water to prepare the brine. Typically the amount of salt varies from 40 to 60 grams.
• And finally, about all sorts of herbal seasonings. Some people like black or allspice, others prefer mustard seeds or cloves. Ordinary classic set spices looks like this: peppercorns, dill umbrellas, horseradish and currant leaves. But you can go further and add, for example, basil, cumin, horseradish root, garlic, mustard, oak and cherry leaves. Place the spices on the bottom of the jars and between the cucumbers, and cover them with horseradish or currant leaves on top. A piece oak bark, added to all other spices, will make the fruit crispier.

There are two cooking methods pickles for winter: cold and hot.
The cold salting method is very simple. Place spices and cucumbers in prepared jars. Then stir the required amount of salt in cold water and pour the cucumbers with this brine. Cover the jars with nylon lids heated in hot water. In a month you will receive wonderful pickles, which need to be stored either in the refrigerator or in the cellar. Under no circumstances should you store cucumbers prepared in this way in a warm room; you will spoil the product - the cucumbers may simply explode.

Hot pickled cucumbers are prepared as follows: dissolve salt in boiling water, add dill, horseradish, a couple of currant and cherry leaves, let simmer for a few minutes and pour this brine over the cucumbers. Leave the jars simply covered with gauze for the number of days indicated in the recipe. After this, add brine and seal the jars with lids. By the way, to prevent the jars from exploding, add a few mustard seeds to the brine, and a few thin slices horseradish placed under the lid will help protect the cucumbers from mold.

Well, that’s basically it. Theory, we know, is a good thing. Let's move on to practice, because for any housewife, the ability to pickle cucumbers is an indicator of her culinary skills.

Cold salting method. Recipe No. 1

Ingredients:
cucumbers,
currant, cherry and plum leaves,
dill umbrellas,
garlic cloves,
salt (1 heaped tablespoon for each jar), water.

Preparation:
Soak the cucumbers in cold water for 2 hours. Then place 2-3 cloves of garlic, leaves and umbrellas of dill into clean 3 liter jars. Place the cucumbers tightly on top of the spices. Pour 1 tbsp into each jar. salt with topping, fill with cold boiled water and close with tight plastic lids. Turn the jars of cucumbers over several times to disperse the salt and place in a cool place. The brine will be cloudy at first, but then it will begin to lighten. Cucumbers prepared this way will be ready to eat in 2-3 weeks, and they can be stored for almost a year. A little liquid may leak out from under some lid, but you cannot open the jars and add brine. Just eat the cucumbers from this jar first.

Cold salting method. Recipe No. 2

Ingredients:
2 kg cucumbers,
2 dill umbrellas,
5 black currant leaves,
5 cherry leaves,
1 clove of garlic,
20 g horseradish root or leaves,
8 peas black pepper,
¼ cup salt,
2 tbsp. vodka,
1.5 liters of water.

Preparation:
Pour boiling water over the cucumbers and immediately plunge into ice water. Pack tightly into a 3 liter jar, topping with washed leaves, dill, garlic and pepper. Pour over cooked cold saline solution, add vodka and tightly close the jar with a plastic lid. Immediately place the prepared pickles in a cool place. The cucumbers turn out strong and green.

Hot salting method

Ingredients:
cucumbers,
salt,
sugar,
Bay leaf,
peppercorns,
lemon acid,
water.

Preparation:
Select cucumbers by size, soak in cold water for 2 hours, then place tightly in 3 liter sterilized jars. Boil water, carefully pour it over the cucumbers, cover with lids and leave for 15 minutes. When the time is up, drain the water. Boil another water, pour it over the cucumbers again and leave for the same time. Then pour the water into a saucepan, add sugar and salt at the rate of 2 tbsp. salt and 3-4 tbsp. sugar for 1 jar. Don't let the amount of sugar confuse you; it makes the cucumbers crispy, but it doesn't add any sweetness to the brine. Boil the brine. Pour ½ tsp into each jar. citric acid, pour boiling brine and seal with sterilized metal lids. Next, you can wrap the cucumbers for a day, or you can simply leave them to cool without wrapping, placing them in a dark place.

Pickled cucumbers with oak bark

Ingredients:
cucumbers,
currant leaves,
black peppercorns,
dill,
cherry leaves,
horseradish leaves and root,
garlic,
oak bark (sold at the pharmacy),
salt.

Preparation:
Place horseradish leaves, peeled and cut into pieces horseradish root, black peppercorns, currant and cherry leaves, dill and cut garlic cloves and 1 tsp each at the bottom of 3-liter jars. oak bark into each jar. Place the cucumbers tightly and place a horseradish leaf on top. To prepare the brine, dissolve salt in boiled cold water at the rate of 1 tbsp. salt with topping to 1 liter of water. Pour cold brine over the cucumbers and cover with plastic lids, dipping them in boiling water for a few minutes before closing. Store cucumbers in a cool place.

Pickled cucumbers “Scented”

Ingredients (for 3 liter jar):
2 kg cucumbers,
3-4 dill umbrellas,
2-3 bay leaves,
2-3 cloves of garlic,
1 horseradish root,
2 horseradish leaves,
2 cherry leaves,
3 sprigs each of celery, parsley and tarragon,
5 black peppercorns,
1 liter of water,
80 g salt.

Preparation:
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours, then rinse them clean water. Place spices and cucumbers in layers at the bottom of the jar, place dill on top. Prepare the brine by dissolving the salt in cold water. Fill the cucumbers with brine to the very edge of the jar, cover with gauze and leave at room temperature for 2-3 days. After a white foam appears on the surface, drain the brine, boil well and pour it over the cucumbers again. Immediately cover with the prepared metal lid and roll up. Turn the jar upside down, wrap it carefully and leave until completely cool.

Country pickles

Ingredients:
cucumbers,
garlic,
horseradish leaf,
dill,
coarse salt.

Preparation:
Soak the cucumbers for 4-6 hours. Wash the jars well, put horseradish, dill, garlic and cucumbers in them. Fill the jars with cucumbers with filtered water. Place a horseradish leaf on the jars so that it covers the neck of the jar. Place 3 tbsp in gauze. heaped salt and tie a knot. The number of such nodules should match the number of jars of cucumbers. Place the knots on the horseradish leaves. The main thing is to make sure that the water touches the nodules, otherwise the salt will not dissolve. Place the jars on plates, as liquid will leak out during the fermentation process, and leave them like that for 3 days. After three days, remove the nodules, rinse well the dill and horseradish leaves that were on top, drain the brine and boil it, adding water, because some of it has leaked out. Pour the prepared brine over the cucumbers and close with tight nylon lids. Initially, the brine will be cloudy, but don’t worry, after a while it will become transparent, and a sediment will form at the bottom, which shouldn’t bother you either. Store pickles in a cool, dark place.

Pickled cucumbers in Russian

Ingredients:
3 kg cucumbers,
2 tbsp. salt (per 1 liter of water),
5 cloves of garlic (for 1 jar),
spices, aromatic leaves - to your taste.

Preparation:
Sort the cucumbers by size, wash them and place them in sterilized jars, layering with garlic, dill, cherry leaves, oak leaves, horseradish, currants, etc. Then pour the cooled brine of salt and water over the cucumbers in the jars. Cover the jars with saucers or plates and leave for 3-4 days. Then drain the brine from the jars. Boil a new brine, also adding 1 liter of water and 2 tbsp. l. salt. Pour boiling brine and immediately seal the jars with sterilized lids. The brine will not be transparent, this is necessary.

Pickled cucumbers with vodka

Ingredients (for a 3L jar):
cucumbers,
1.5 liters of water,
150 ml vodka,
3 tbsp. Sahara,
2 tbsp. salt,
2 cloves of garlic,
3 bay leaves,
dill stalk,
horseradish leaves.

Preparation:
Wash the cucumbers thoroughly and cut off the ends. Place spices and garlic at the bottom of the prepared jars and pack the cucumbers tightly. Dissolve salt and sugar in cold water, pour this solution over the cucumbers, then pour in vodka. Cover the jars with gauze and leave for 3-4 days at room temperature. Do not forget to regularly remove the resulting foam. On the 4th day, drain the brine, boil it for 5 minutes, pour it back into the jars and seal them with sterilized lids.

Pickled cucumbers with mustard

Ingredients:
cucumbers,
horseradish leaves,
dill umbrellas,
cherry leaves,
black currant leaves,
salt,
mustard (powder).

Preparation:
Wash the cucumbers well. Place the prepared greens into the pan, place the cucumbers tightly and fill everything with brine (1 liter boiled water 2 tbsp. salt). Place a wooden circle or large plate on top of the cucumbers, apply pressure and leave for 3 days. Remember to keep an eye on the cucumbers and skim off any foam. After three days, drain the brine and place the cucumbers and herbs in sterilized jars. Strain the brine, boil it, adding 1 liter of boiling water and 2 tbsp. salt. Fill the jars with brine, wait 10 minutes, drain again, boil, add 1-2 tbsp. dry mustard. Pour brine over the cucumbers for the last time and roll up the lids. Turn over and leave to cool without wrapping.

Pickled cucumbers with hot pepper

Ingredients:
5 kg cucumbers,
5 stalks of dill with umbrellas,
10 cloves of garlic,
8 horseradish leaves,
20 currant leaves,
8 bay leaves,
black peppercorns,
red hot pepper,
salt.

Preparation:
Select cucumbers of the same size for pickling, cut off the ends and place in a saucepan, add dill, garlic, currant leaves and fill with brine prepared at the rate of 2 tbsp. salt per 1 liter of water. Set the oppression and leave the cucumbers for two days. Then remove the spices, strain the brine, rinse the cucumbers and put them in sterilized jars along with fresh spices, adding also bay leaf, horseradish leaves and red hot pepper (3-4 rings will be enough for a 1 liter jar). Boil the brine, fill the contents of the jars with boiling brine and seal them with prepared sterilized lids.

Pickled cucumbers in tomato juice

Ingredients (for 3 liter jar):
1.5 kg cucumbers,
1.5 liters of fresh tomato juice,
3 tbsp. salt,
50 g dill,
10 g tarragon,
6-8 cloves of garlic.

Preparation:
Prepare cucumbers, jars, herbs and garlic. Place peeled and chopped garlic cloves, dill and tarragon on the bottom of the jars. Place the cucumbers vertically on top. Squeeze the juice out of the tomatoes (about 1.5 liters per 3 liter jar) tomato juice). Bring the juice to a boil, dissolve the salt in it and cool. Pour the cooled juice into the jars of cucumbers, cover with plastic lids, after holding them in hot water, and put them in a dark, cool place.

Happy preparations!

Larisa Shuftaykina

Every housewife in the summer tries to stock up on vegetables for the winter. Pickled cucumbers are always in demand during the cold season, so many people prepare them. However, cook delicious snack not so easy. This requires talent and, of course, delicious recipes pickles, which you simply cannot do without.

Preparing cucumbers for the winter is a delicate matter. You can find many recommendations in the literature. And there are many delicious recipes for pickled cucumbers. Each of them has its supporters and opponents. And yet each of them is right in their own way. But among such a variety of recipes, you can choose the right option for yourself.

In addition, it is worth knowing the basic principles proper salting. We'll talk about them now. For the preparation it is necessary to select the right cucumbers. The type of vegetable is not so important, but the size does matter. For pickling, it is best to use small cucumbers. It is better to choose pimply ones with small spines. Cucumbers must certainly be fresh; if they have been in the refrigerator for a while, then it is better not to take such vegetables. In the market for pickles, you need to choose smooth cucumbers of the correct shape. It is more convenient to put them in containers. Before salting, they must be soaked in water for 6-12 hours. This will help get rid of excess nitrates and prepare the vegetables for further pickling.

As material for blanks, you need to take only beautiful specimens; hooked and yellow ones are not suitable: they can ruin everything.

Good pickle

Much of the salting process depends on the brine. If it is too concentrated, the cucumbers will lose their taste properties. A small amount of salt will lead to fermentation of the solution. To prepare the brine, you need to use coarse rock salt. Fine “Extra” or iodized ones are not suitable.

When choosing delicious recipes for pickled cucumbers, you should also consider the location of future storage of the preparations: an apartment or a cold cellar.

Carefully add garlic, dill stems and seeds, horseradish, peppercorns and other spices. All kinds additional components increase the likelihood of spoiling the taste. Everything before bookmarking spices must be rinsed thoroughly.

Preparatory stage

No matter how different the recipes for delicious pickles are, they have one thing in common: first you need to go through the preparatory stage.

Experienced housewives recommend soaking cucumbers in plain water before seaming. In the meantime, you can prepare the jars. They must be thoroughly washed with soda and sterilized along with the lids. Some people recommend using aspirin tablets for pickling. Whether it's worth doing is up to you to decide. Next, place the cucumbers in clean jars, after rinsing them well and cutting off the edges. In each container you need to put horseradish greens, currants and cherry leaves, a couple of peppercorns and, of course, an umbrella of dill. In principle, it is possible to use other spices. It all depends on the recipe you choose. Delicious pickles are a very individual concept; many housewives also add garlic to the pickles.

Recipe for the most delicious pickled crispy cucumbers

For a three-liter jar you will need:

• medium-sized cucumbers - 1.1 kg;
• 3 tbsp. l. salt;
• pepper (its quantity can be adjusted) - five peas;
• You shouldn’t get carried away with garlic, on average 5-6 cloves are enough;
• bay leaf - 3 pcs are enough.
• currant leaves.
• tarragon (gives a special smell).
• horseradish greens (leaves).

Place washed cucumbers and spices in sterilized jars. Pour water into a separate bowl and dissolve the salt in it, after which it is better to drain the liquid so that there is no sediment. Pour cold brine over the cucumbers. Next, we close the jars with nylon lids, which must first be boiled.

We send the finished seaming to the cellar or refrigerator, where it will ferment. It is worth noting that during the process the brine will come out from under the lid, so you can place a plate under the jar. This recipe for delicious pickled cucumbers cannot be called quick. Prepared vegetables will be available only in 2.5 months. During storage, the brine in jars may become slightly cloudy, but there is nothing to worry about. The cucumbers will still be crispy and tasty. Sealing can be stored for up to two years.

Rolling with barrel flavor

Many people only recognize pickles that have a barrel flavor. These are the kinds of preparations that our grandmothers and great-grandmothers once made. Of course, nowadays no one has been making preparations in barrels for a long time, since in the conditions of modern apartments this is simply impossible, and there is no need for so many salted vegetables. However, there are recipes for delicious pickled cucumbers for the winter with a barrel flavor.

Ingredients:

• young cucumbers with thick skin - 1.3 kg;
• 5 cloves of garlic;
• pepper - 10 peas;
• It is recommended to take young horseradish - 1 leaf;
• coarse salt - 3 tbsp. l;
• cherry leaf - 5 pcs;
• dill - just add 3 umbrellas;
• three branches (optional) of greenery.

Place the washed cucumbers in any suitable container or pan, soak them for 3 hours (or overnight) in cold water. We wash and chop all the greens well, add chopped garlic and mix all the spices. Next, pour a third of the mixture into the bottom of the jar. Now you can add cucumbers. Place the rest of the seasonings in the middle of the container and on top. We prepare the brine according to the standard recipe at the rate of 3 tablespoons of rock salt per three-liter jar. Pour it over the cucumbers, then cover the top of the jar with several layers of gauze. In this form, the workpiece is infused at room temperature for at least two days. After two days, drain the brine, which we then use for pickling. Bring it to a boil and let it cool. And only refill the cucumbers with cold ones. We seal the jar while hot and store it in a cool place. As you can see, the recipe for delicious pickled cucumbers for the winter is quite simple and does not require much time.

"Long-lasting" cucumbers

To prepare a three-liter jar you should take:

• fresh cucumbers (small) - 2 kg;
• 3 tbsp. l. salt;
• bay leaf - at least 4 pcs.;
• black pepper - five to six peas;
• currant leaves - 3 pcs.;
• garlic - 3 cloves;
• dill 2-3 umbrellas, stems can also be used;
• young horseradish greens.

Before pickling, cucumbers should be soaked in water for five hours. We put all the spices and leaves at the bottom of the jar, and put cucumbers on top in rows. In order to accurately maintain the proportions for preparing the solution, you need to pour water into a jar of cucumbers, and then pour it into a separate container.

This way you will determine exactly how much liquid you need. Dissolve salt in cold water. Then pour the brine over the cucumbers. We seal the top of the finished jar with a boiled nylon lid. Next, the pickle needs to be sent to ferment in a cool place. This simple recipe for delicious pickled cucumbers allows you to get finished product in 2.5 months. But after three or four days you can taste lightly salted cucumbers. If you don’t have a cellar or basement, you can store jars in the refrigerator, but then you need to use liter jars. It is important to maintain the proportions correctly. There is a tablespoon of salt per liter jar.

Pickles with oak leaves

We offer for your consideration another recipe for very tasty pickled cucumbers.

Ingredients for two three-liter jars:

1. If you take young vegetables, then three kilograms is enough.
2. You will need approximately 5 liters of brine. You need to prepare it at the rate of 1.5 tbsp. l. salt per liter of liquid.
3. We take no more than 3-5 horseradish leaves.
4. Currants of any variety - 20 leaves.
5. Cherry (young leaves) - 15 leaves.
6. Oak leaves (for crispiness) or walnut- 10 pieces.
7. 5 dill umbrellas are enough.
8. It is important not to overdo it with red hot pepper - 4 pods.
9. Horseradish root is optional in this recipe.

To get delicious crispy pickles for the winter (recipes are given in the article), you need to choose the right varieties of vegetables. For this purpose, it is better to use cucumbers with pimples and thick skin. In addition, you need to put horseradish root or leaves, as well as oak or walnut foliage.

We thoroughly wash all spices, as well as vegetables. Large leaves can be divided into several parts. Before pickling, soak the cucumbers in cold water overnight. This is done so that after pickling the vegetables are not empty and are not taken away. excess liquid. This will also help make the cucumbers crispy.

After preparatory stage We completely drain the water and wash the vegetables themselves. Hot peppers and chop the horseradish root. Put the standard ingredients and spices for pickling into the pan, then a layer of cucumbers, then more spices. Add all the vegetables and leaves in this way, alternating layers.

Dilute salt in cold purified water and pour the solution into the pan. The brine should completely cover the vegetables and spices. We put a plate on top, and put a three-liter jar of water on it so that the cucumbers do not float to the top and are well salted. In this form, we leave the workpiece at room temperature for two to five days (it all depends on the room temperature).

White flakes will soon appear on top of the brine. These are lactic bacteria. The readiness of cucumbers must be checked by taste. Next, pour the solution into a clean container, and rinse the vegetables in running water. Spices and herbs can be thrown away; we will no longer need them.

Place the cucumbers in sterilized, clean jars. Boil the brine and pour it over the workpiece. Leave the jars in this form for fifteen minutes. Next, drain the liquid again. In general, you need to fill the cucumbers with brine three times, and the third time, seal the jars with clean ones. tin lids. Turn the containers upside down and let them cool. As with other types of preparations, it is recommended to wrap the jars until they cool completely.

The beauty of the recipe for delicious pickled crispy cucumbers is that it allows you to make a roll that can be stored in a pantry in an apartment at normal temperature; the presence of a basement in this case is not at all a prerequisite.

At first, you will notice that the brine in the jars will be cloudy, but gradually it will become clear, and sediment will appear at the bottom of the container.

Pickling cucumbers with tomatoes

As we have already mentioned, for pickling you can use the most different recipes. Delicious ones can be prepared together with tomatoes. Thus, you can immediately get two salted vegetables in one jar.

Ingredients:

1. Tomatoes (it is better to take medium-sized vegetables) - 1.2 kg.
2. Let's take the same amount of cucumbers - 1.2 kg.
3. Three dill umbrellas.
4. Cloves - 4 pcs.
5. Currant leaves (young, topmost) - 4 pcs.
6. Bay leaf - 3 pcs.
7. Sugar - 3-3.5 tbsp. l.
8. We use salt, as in other recipes, no more than 3 tbsp. l.
9. Water - 1-1.7 l.
10. Vinegar 9% - three tbsp. l.
11. Pepper - 10 peas.

Before starting cooking, sterilize the jars. You can do this for a couple. To do this, put a pan of water on the fire, and place a wire rack over the liquid, on which the jar will be placed upside down. Ten minutes is enough to process the container in this way. The cucumbers must first be soaked in water for a couple of hours, then rinsed in water and cut off the ends on both sides. Next, wash the tomatoes. Now you can put it in the jar in layers: greens, cucumbers, tomatoes. And add bay leaf and pepper on top.

Place an enamel container with liquid on the fire. As soon as it boils, pour it over the vegetables and leave to steep for 15-20 minutes. Next, pour the water into the bowl. To make the process easier, you should purchase a plastic lid with holes. This simple accessory makes the task a lot easier. Bring the water to a boil and fill it again. Add vinegar to the jar and roll it up. To cool, place the container in a warm place, wrapped in a blanket. After the jars have cooled completely, transfer the preservation to a place further storage. Many housewives believe that this is the recipe for the most delicious pickled cucumbers and tomatoes.

"Cold" pickled cucumber recipe

The most “delicious” recipe for pickles for the winter allows you to prepare pickles without much difficulty.

Ingredients for a three-liter jar:

1. Dill - 2-3 umbrellas are enough.
2. Oak leaves for a crunchy effect - 4 pcs.
3. Cucumbers - 2.5 kg.
4. Cherry leaves - 3 pcs.
5. The same number of currant and grape leaves - 3 pieces each.
6. Garlic (no more) - 5 pcs.
7. Water - 1.5 l.
8. Pepper - 10 peas.
9. You shouldn’t experiment with salt, so we take 3 tbsp. spoons.

This recipe allows you to make your own adjustments if, for example, you want to add your favorite spices. This could be tarragon, mint, savory, basil, etc. In order for the finished cucumbers to have a bright green tint, you need to pour 50 grams of vodka into each jar.

We wash the vegetables and herbs, and then put them in jars in layers, with spices on top. We will pickle the cucumbers using cold brine. To ensure that the salt dissolves well, first stir it in small quantity warm water until completely dissolved, and then add cold water. Ready brine must be filtered, for example, through gauze. Place pepper on top of the greens in the jar, and then pour in the brine. The open container should be left to ferment at room temperature, covering the neck with gauze. Next, we move the jars to a cooler place (no more than +1 degree) for ten days. After this, you need to add brine to the very top in the container and close them hot plastic lids. Pickles are stored in a dark and cool place.

Cucumbers with bell pepper

Peculiarity this recipe is that horseradish leaves and other greens familiar for such cases are not used to prepare pickles. But the result is wonderful pickled vegetables.

Ingredients:

1. Bell pepper - 1 pc.
2. Cucumbers - 1.4 kg.
3. Two dill umbrellas.
4. Garlic - 5 pcs.
5. Sugar - 2.5 tbsp. l.
6. A tablespoon of salt.
7. Water - 1 l.
8. Vinegar - one tsp.
9. Black and allspice pepper.
10. Bay leaf.

We wash the cucumbers, cut them on both sides and soak for two hours. Next, put the spices and vegetables in the jars, add Bell pepper, cut into slices. Bring the water to a boil and pour it into containers. After ten minutes, drain the liquid. Next, take clean water, boil it and pour it into jars. Let the cucumbers steep again. In the third approach, you need to prepare the brine: per liter of water you need to put a tablespoon of salt and 2.5 tablespoons of sugar. Pour fresh marinade into jars and add vinegar. After this, we seal them with tin lids. We put the jars to cool in a warm place upside down, wrapped in a blanket. The result is very tasty pickles for the winter. The recipes we have given in the article allow you to prepare pickles in different ways; try one of them - and you will certainly receive a lot of praise from your family.