In today's episode, we continue the topic of preparing for the winter. Previously, we looked at . The cucumbers turned out crispy!

We decided to continue the topic and show you the simplest recipes for pickling cucumbers. And for those who find it difficult, we have prepared step-by-step photos and descriptions. We're sure you can do it!

How to pickle cucumbers for the winter in 1 liter jars with vinegar?

To pickle cucumbers according to this recipe you need to take:

• Cucumbers – 600 g
• Peppercorns - 5 pcs.
• Bay leaf - 2 pcs.
• Garlic - 2 cloves
• Vinegar 9% - 3 tbsp. l.
• Water - 1 l
• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Dill, currant leaves, cloves

We start by preparing all the ingredients and laying them out. Soak the cucumbers in cold water for 2 hours.

Now let's prepare the spices. We peel the garlic, wash the herbs, and then put it all on the bottom of the jar.

Now take the cucumbers and place them tightly in the jar. Now boil water and pour it over the cucumbers. We keep them in boiling water for 10 minutes, drain the water, boil again, pour in and keep for the same 10 minutes.

After this, pour the water into a saucepan, add salt, sugar and boil. As soon as the brine boils, pour it into the jars. Add vinegar and seal the jars with lids. After that, turn them upside down, cover with a towel and leave to cool.

As soon as the jars have cooled, put them away for storage.

Cold salting cucumbers

Cold pickling of cucumbers is good primarily for those who are taking on this task for the first time. Here you don’t have to roll up the jars, but cover them with plastic lids.

• cucumbers – 2 kg
• garlic – 6 cloves
• cold water – 1.5 liters
• salt – 3 tbsp. l.
• granulated sugar – 1 tbsp. l.
• horseradish leaves – 2 pcs.
• dill

We start by soaking the cucumbers in cold water for two hours. At this time, prepare the brine. Add salt and sugar to the water, boil it and let it cool.

Wash the greens and cut them coarsely. Peel the garlic and put it all at the bottom of the jar

Now we put cucumbers in jars and fill them with cold brine.

We close the jars with lids and put them in the refrigerator. After 12 hours, the cucumbers will become slightly salted, and then salted.

Pickling cucumbers with citric acid in a 3 liter jar

for a 3 liter jar we need:

• cucumbers - 2 kg
• horseradish leaf - 1 piece
• garlic - 4 cloves
• bay leaf - 2 pcs
• dill

brine for 1.5 liters of water:

• salt - 1.5 tbsp. l.
• sugar - 1.5 tbsp. l.
• citric acid - 1.5 tsp.

Wash the cucumbers well and cut off the ends on both sides. Place herbs, garlic, spices in a jar and pack the cucumbers tightly. Fill with bottled water and leave for 15 minutes. Then we drain it.

Prepare the marinade: add all the necessary ingredients to the water and boil. Then pour the hot brine into the jar and roll up the lid. Turn the jars over and leave to cool. After everything has cooled down, put it away for storage.

Salt cucumbers in their own juice

Wash the cucumbers for pickling, dry them, and peel the garlic. Choose large cucumbers and grate them.

Take a jar and put spices at the bottom. Dill, garlic, add a tablespoon of salt and add some grated cucumbers.

Add another layer of cucumbers, then grated again, again a layer of cucumbers and grated again - and so on until the very top.

Place grated cucumbers, a spoonful of salt, a clove of garlic on the very top and cover with a horseradish leaf.

Close the jar with a plastic lid and put it in the refrigerator.

How to salt cucumbers using simple salting (regular recipe)

This is a simple pickling recipe that is suitable for beginners.

Let's take the following ingredients:

• Cucumbers – 1.5 Kilograms
• Peppercorns - 4 pcs.
• Garlic - 3 cloves
• Horseradish leaves - 2-3 pcs.
• Dill
• Salt - 150 grams

We prepare everything necessary for pickling. Wash the cucumbers and cut off the ends on both sides.

Take a three-liter jar, put horseradish leaves on the bottom, you can also put currants. Next, add dill, garlic and pack the cucumbers tightly.

Pour a glass of salt on top and fill with cold water. Cover with a plastic lid and leave for a couple of days.

After this time, pour the brine into the pan, boil it and pour it back hot. Roll up the lid and set aside to cool.

That's it, our pickle is ready.

Even more recipes:

Pickled cucumbers are rightfully considered an integral part of the menu in the winter season. Preserving vegetables in this way helps preserve their beneficial properties, due to which the product has a high value. Let's look at the important aspects in order.

1. To ensure high-quality pickles, use only young fruits. The so-called “picks” are considered smaller in size - green cucumbers about 5 cm long. Next to them are gherkins, their length is about 7 cm. The best option for pickling would be fruits 10-12 cm long. In practice, experienced housewives canned large-sized vegetables , but they take up a lot of space, and you’re not supposed to cut them lengthwise.
2. You can often find canned cucumbers that can be pickled together with oak, black currant or cherry leaves. Due to the tannin content in the listed plants, cucumbers retain their structure, remaining crunchy and dense throughout the entire storage period.
3. If you are focusing on the variety of cucumbers for pickling, give preference to “Ryabchik”, “Vyaznikovsky”, “Dolzhik”, “Nezhinsky”, “Borshchagovsky”. In cases where you decide to can vegetables for future use, choose only those fruits that grow in open ground. Greenhouse cucumbers, in turn, are tasteless and watery; they are absolutely not suitable for pickling.
4. If, after sorting through the fruits, you have not weeded out the extra ones (wilted, large in size), add granulated sugar to the brine at the rate of 1.5-2% for the entire jar. A similar move must be made to speed up the fermentation process, which will prevent the cucumbers from becoming soggy. As a rule, small vegetables (5-10 cm) are salted in a 6-7% solution, while larger fruits are preserved in an 8-9% solution.
5. Since cucumbers do not have a pronounced aroma and taste, they must be salted in combination with seasonings and herbs. Such a move will add richness to the fruits, due to which the latter will not seem insipid. Depending on your personal preferences, choose a bouquet of spices yourself, focusing on the taste preferences of your household. The most popular and proven seasonings are coriander, garlic, parsley, allspice (peas), dill, celery, tarragon, horseradish, and savory.
6. The taste of canned cucumbers directly depends on salt. If you use old or stale products, the granules may not dissolve in water. The crystals, in turn, will begin to creak on the teeth, spoiling the impression of using the product. The cucumbers will be covered with a white coating similar in consistency to mold.

• cucumbers (length 5-7 cm) - 2.3 kg.
• crushed sea salt - 160 gr.
• sugar (preferably beetroot) - 155 gr.
• citric acid - 2 sachets (about 22-25 g.)
• purified drinking water - 3.2 l.
• allspice - 8 peas
• garlic - 8 cloves
• horseradish leaves, currant leaves
• parsley dill

1. Sort through the cucumbers, sort them by size and degree of ripeness, and wash thoroughly with a foam sponge. Fill a large bowl with cold running water and place the fruits there for 3-4 hours. After this, take ice-cold (preferably melted) water into another container and place the cucumbers into it.
2. At this time, start processing the greens. Wash the dill, parsley, currant and horseradish leaves to remove all dust and foreign microorganisms. Place the listed ingredients on a towel or napkin and dry thoroughly.
3. Sterilize the jars with soda by boiling them in a saucepan for 5-7 minutes. At the end of the period, dry and leave to ventilate at room temperature to evaporate excess moisture.
4. Place the washed greens on the bottom of a sterilized jar and begin preparing the brine. Mix sea salt, granulated sugar (both beet and cane sugar), and citric acid powder into one bulk mixture. Pour filtered water into the mixture, place the pan on the stove and bring to a boil.
5. When the granules are completely dissolved, turn off the burner, wait 10 minutes, then turn it on again. Boil for another quarter of an hour, then remove from the stove and cool slightly. Place chopped parsley and dill on the bottom of the jar, and add currant and oak leaves here. Peel the garlic and cut the cloves into 2 equal parts and place in a container.
6. Lay out the cucumbers, arranging them in a convenient way (vertically, horizontally, diagonally), pour the resulting brine over the fruits, let it brew for 10 minutes with the lid open, then roll up and turn the jars upside down. Cover with a towel and cool to room temperature. Place in a cellar or basement for at least 1 month.

• fresh cucumbers (length about 7-10 cm) - 1.7 kg.
• fresh dill - 1 bunch
• dill (seeds) - 35 gr.
• horseradish root - 4-6 gr.
• wild garlic - 2 stems
• hot pepper - 3 gr.
• fine table salt - 155 gr.
• purified water - 2 l.

1. Sort the cucumbers by size, shape and variety, wash them under cold water, and place them on a towel to dry completely. Pour running water into a bowl, add ice cubes, place the fruits there for 6 hours.
2. While soaking is taking place, begin sterilizing the jars. To begin, place each of them in a saucepan, add water and boil. After this, wipe dry and leave until the moisture evaporates. When the soaking time has passed, remove the fruits and cut off the “butts”, wash them well with a kitchen sponge to remove bacteria.
3. Take an enamel pan, pour salt (table salt, not sea salt) into it, add filtered water. Place on the stove and boil until the granules dissolve completely. After this, pass the pre-cooled brine through 3 layers of gauze.
4. Peel the horseradish root, wash and chop the dill. Place cucumbers at the bottom of the jar, alternately place them with spices (wild garlic, pepper, horseradish, seeds and a bunch of dill).
5. Pour the brine into the container, place the pressing wheel and press. Take the jar to a warm place for 1 week to start and indicate lactic acid fermentation. After the specified period, remove the resulting foam, film and mold, add more brine.
6. After updating the composition, take the container to a dark and cool place, the fruits should be thoroughly salted. At the same time, do not forget to remove moldy formations and wash the oppression every day.
7. After about 1 week of pickling, remove the cucumbers from the jar and wash them in cold filtered (!) water. Now place in new (sterile) containers, fill with the brine in which the preliminary preservation was carried out (first pass it through a cotton-gauze filter).
8. Once all the cucumbers and spices are in place, close the jars with clean lids. Pour room temperature water into a wide saucepan, place the jar/jars in it, and place on the stove. To prevent the glass container from cracking, it is recommended to place a block of wood or a piece of cloth on the bottom of the pan.
9. When the mixture begins to boil, note the time, after half an hour, remove the cucumbers from the stove, seal the jars with tin lids. Turn the containers upside down, cool, then take them to a cool room for long-term storage.

• short-fruited cucumbers - 1.8 kg.
• fresh dill - 1 bunch
• garlic - 5 cloves
• red pepper (ground) - 2 gr.
• horseradish root - 5 gr.
• black currant (leaves or fruits) - 5/10 gr., respectively
• tarragon (leaves) - 4 gr.
• fine sea salt - 160 gr.
• drinking water - 2.3-2.5 l.

1. Pour sea salt into a thick-walled saucepan, add water, place the container over medium heat and bring the mixture to a boil. When the first bubbles appear, reduce the power, simmer the mixture until the crystals are completely dissolved, then remove from the stove and cool. Pass the resulting brine through a gauze cloth folded in several layers, wait 1 hour.
2. Sort through the cucumbers, leave specimens about 9-10 cm long for preservation. Wash them under the tap, then place them in a basin and soak in ice water (the soaking time is about 3-5 hours). After the specified period, wash the fruits again and cut off the “butts”.
3. Peel and chop the dill into medium sprigs, cut the garlic cloves into 2 equal parts. Place the spices at the bottom of the container, add ground red pepper, currant berries or leaves, horseradish, and tarragon.
4. Place the cucumbers vertically throughout the entire cavity of the jar, pour in the saline solution, and close with a nylon lid. Take the containers to a warm place for 2 weeks, wait until fermentation is complete.
5. Remove the film and mold, add brine to the top, step back 3-4 cm from the neck. Place the jars in a saucepan, add water, boil for about a quarter of an hour with the lid open. After this, immediately roll up, turn the vessel upside down, and cool. Place it in a basement or cellar for 2 months.

• tomatoes - 10 pcs. medium size
• cucumbers - 0.7 kg.
• crushed table salt - 40 gr.
• granulated sugar - 110 gr.
• horseradish leaves - 5 pcs.
• dill - 0.5 bunch
• parsley - 0.5 bunch
• hot pepper - 1 pod
• garlic - 0.5 heads
• bay leaf - 3 pcs.
• currant leaf - 5 pcs.
• sweet cloves - 4 stars
• black pepper (peas) - 5 pcs.

1. Wash the tomatoes with cold water, wipe them with a kitchen sponge, and dry them with a towel. Pass through a meat grinder, first removing the peel. Place the resulting porridge in a thick-bottomed saucepan, place on the stove, and simmer (do not boil) over low heat for about half an hour.
2. Prepare the jars: wash them with soda, then boil for 7 minutes, dry. Soak the cucumbers in a bowl of ice, preferably melted water, and leave for 5 hours. After this period, cut off the ends and wipe with a towel.
3. Wash the dill, parsley, horseradish and currant leaves, peel and chop the garlic into slices. Place the greens at the bottom of a sterile jar, add cloves, peppercorns, hot peppers, and bay leaves.
4. Mix tomato juice with granulated sugar and salt, wait until the crystals are completely dissolved. Pour the resulting mixture mixed with boiling water in a 2:1 ratio over the cucumbers. Place the jars in a saucepan and place on the stove, boil for 10 minutes. Next, screw the containers with a tin lid, cool and transfer for long-term storage.

Like any other business, canning cucumbers has a number of features that must be taken into account. The main rule that you should pay attention to is the correct preparation of the brine, which sets the tone for the entire dish.

Video: step-by-step recipe for pickled cucumbers for the winter

Cucumber is one of the most beloved and affordable vegetables in Russia. This herbaceous plant, known for more than six thousand years, is native to Southeast Asia and India. Cucumber seeds were brought to Russia around the eighth century, and since then this vegetable has become widespread throughout the Russian state. With certain skills, you can grow it on any summer cottage and even on your loggia or balcony.

Foreign travelers considered this vegetable our national food; not a single feast was without can't do without fresh and crispy pickled cucumbers. They are used as an independent aromatic and savory appetizer, and as a component of favorite salads (for example, Olivier salad and vinaigrette), and as an additive to sauces, and as a dressing for soups (for example, solyanka).

But cucumber in Russia is a seasonal vegetable, summer and autumn. To many housewives I want to treat my family and loved ones with salted, crispy homemade cucumbers in late autumn, cold winter, and early spring, when there is no new harvest yet, but you want something tasty. Of course, you can buy a ready-made jar of salted or pickled vegetables in the supermarket, but where is the guarantee that it will be tasty?

Secrets of making crispy pickles at home

It is very important to obtain good pickles for the winter:

• selection and processing of all components for salting
• choosing a cooking recipe.

Selection of vegetables and herbs for pickling cucumbers

Cucumbers. We choose fresh, smooth, preferably young fruits of the same size with a dense, coarsely lumpy skin and black spines (with white spines, they are good for fresh salad). Cucumbers should be chosen small or small (gherkins) so that they fit freely in the jar, taste sweet, are dense with small seeds, and have no internal voids.

If you buy fruits for harvesting at the market, then ask the seller about the variety. For harvesting, you need cucumbers of special pickling varieties (Nezhensky, Muromsky, Vyaznikovsky, Altai and many similar ones).

Water. When preparing cucumbers, water is a very important component for preparing marinade or brine. Best to use spring, spring or well water. If this is not possible, then it is better to buy purified drinking water in a supermarket or pass tap water through a filter.

Spices and seasonings. Traditionally, garlic, horseradish (root and green leaves), cherry and currant leaves, dill (umbrellas with seeds and green leaves), black bitter and allspice (peas) are used. Each recipe has its secrets in the selection of herbs and spices, but the main thing: all herbs, leaves, roots must be well washed and cleared of soil, be fresh and fragrant. You should not use dried herbs.

Pickling jars. You can prepare pickles for winter storage in glass jars of any size. But very important wash the container thoroughly, or better yet, soak in a solution of baking soda for a while, then rinse well, sterilize and dry thoroughly in air.

Choosing a recipe for winter pickling of cucumbers

Many recipes for preparing pickled crispy cucumbers at home are popular. Before pickling according to any recipe, it is advisable to soak the cucumbers in cold water (preferably well or spring) for at least 2 hours (ideally 8–10 hours).

The recipe is simple and one of the best

For a three-liter jar you need:

For determining the right amount of water The cucumbers are first placed in a jar and filled with water up to the neck, then the water is poured into a saucepan. From this amount of water the brine for pouring will be prepared.

All components must be washed well, jars sterilized, cucumbers pre-soaked!

Coarsely chop all the greens (dill, cherry and currant leaves, horseradish leaves and root), peel the garlic and cut large cloves into 3 - 4 parts. You can trim the ends of prepared cucumbers if you need to speed up the pickling process.

Place some of the chopped herbs on the bottom of the jar, then place the cucumbers tightly, sprinkling with herbs and garlic, to the very top. Cucumbers in a jar with herbs should sit for a while before pouring brine so that they are saturated with aromas.

The brine is prepared at the rate of two tablespoons of table salt (without a slide) per liter of water. Taken in advance a certain volume of water, add the calculated amount of salt, pepper, and several pieces of bay leaves. The solution is brought to a boil and poured boiling into a jar with cucumbers.

Cover the jar with a lid or gauze and leave to sour at room temperature. Gradually, the brine in the jars will become cloudy, and the cucumbers will begin to pickle. In about 2 days You should taste the cucumber, if it is salted and slightly sour, then we proceed to preservation.

Pour the brine from the jar into a container (you can do it together with the herbs), boil it and pour it back into the jar with cucumbers, then quickly roll it up. If jars of cucumbers will be stored in a warm room, and not in a basement or cellar, then before sealing the lid, add a tablespoon of five percent vinegar to the jar.

Pickled cucumbers prepared in jars for the winter according to the proposed recipe will be perfectly stored for a very long time.

Recipes for preparing cucumbers for the winter using the hot method

There are many recipes for preserving pickles for the winter using hot steam and boiling brine.

Recipe No. 1 (hot method)

Ingredients for a three-liter jar:

Rinse the cucumbers thoroughly and leave in cold water for several hours. Wash the greens (leaves and dill) thoroughly under running cold water. Peel the horseradish root and rinse.

Place chopped herbs, pieces of horseradish root, a few cloves of garlic, then prepared cucumbers at the bottom of the jar. Into a filled jar Boiling water is poured in and left in this form for 20–25 minutes. Next, the water from the jar is poured into the pan and boiled again. Add salt to the boiling brine, add granulated sugar, and pour into a jar with cucumbers. Cucumbers sit in this brine for 15–20 minutes.

After this time, the liquid must be drained and boiled again. Add the required amount of vinegar to a jar of cucumbers (without brine). Boiling brine is poured into the cucumbers and sealed with lids.

Recipe No. 2 (With aspirin. Yes, yes! With the same one for colds)

Required Products:

Prepare fresh cucumbers and selected herbs in the same way as in the previous recipe.

Wash glass jars and caps thoroughly and sterilize them.

First, sprigs of dill, parsley and two or three cloves of garlic are placed in the jars (you don’t need much), then packed tightly cucumbers almost to the top and a layer of greens with garlic. The contents of the jar are poured with boiling water and left for an hour. Then the brine from the jar is poured into a container, put on fire, brought to a boil, granulated sugar, salt, and peppercorns (several pieces) are added.

For the cucumbers remaining in the jar, chop one acetylsalicylic acid tablet(aspirin) so that the preparations are well stored at any temperature and do not ferment. Cucumbers are poured with boiling brine, the jar is sealed with a sterilized lid.

Cucumbers prepared according to this recipe have excellent taste, crisp well and are stored for a long time at room temperature.

Recipe No. 3 (Hot pickling with citric acid)

Ingredients:

Prepare the cucumbers (wash and keep in cold water for five to six hours), sterilize glass jars, prepare herbs and spices.

Since cucumbers prepared in this way are significantly reduced in size, they must be very place tightly in a jar before salting, then pour boiling (preferably spring or well) water, close the lid and let stand for 15-20 minutes. Then, pour out the water. Boil another portion of water and pour the contents of the jar again, let stand for 15–20 minutes. Pour water into a container, add salt, granulated sugar, a few bay leaves and peppercorns, put on fire and bring to a boil. Place citric acid in a jar on top of the cucumbers, pour in the prepared boiling brine and quickly seal with a sterilized lid. Pickles in jars are ready for the winter.

Recipes for cold preparation of cucumbers for the winter

The cold method of preparing pickles for the winter is the simplest and most common. Even an inexperienced housewife can prepare such canned food.

Recipe No. 1 (without vinegar)

Necessary ingredients for a three-liter jar:

Prepare cucumbers, herbs and jars for seaming as in the previously described recipes.

To the bottom of the jar put greens(currant leaves, several pieces of bay leaves, dill leaves), chopped garlic cloves, horseradish, pepper. Then fill the jar with cucumbers and leave to stand so that the cucumbers are saturated with the aromas of herbs and spices.

100 grams of table salt are dissolved in water, and the cucumbers in the jar are poured with this solution, leaving 2-3 centimeters empty. Bank covered with a plastic lid and leave for 5 days. Then, after the brine in the jar becomes transparent and sediment forms at the bottom of the jar, the liquid is poured out of the jar. Cold water is poured into the jar of cucumbers and rinsed several times to remove the sediment. The bottom of the jar should be clean, without sediment.

The contents of the jar are filled with prepared brine to the very edge of the neck. After this, the pickles in the jars are sealed with lids.

Recipe No. 2 (with mustard)

At the bottom of a sterilized jar put greens, peppercorns, a chopped piece of root and a horseradish leaf, one or two cloves of garlic. Then the jar is filled with cucumbers, sprinkled with garlic, and garlic is also placed on top.

Salt is dissolved in boiled water. Pour this cooled solution over the cucumbers. Add mustard powder to the jar. Then cover the jar with a lid and leave to infuse, salting lasts about 5 days. Then everything is as in the previous recipe.

Cucumbers pickled according to this recipe will retain their color until winter and will become aromatic and piquant in taste. So, from the many proposed and known methods preparing crispy pickles for the winter, choose a recipe to suit your taste. Summer pickling of cucumbers for the winter - crispy, aromatic, piquant vegetables on the table all year round for you and your loved ones.

Bon appetit!

At the very beginning of autumn, there comes a time in my family when fresh cucumbers are already a little boring, and it’s too early to open pickled 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 in different ways: in a pan, in a jar and even in a bag.

Lightly salted cucumbers in a jar in brine

Lightly salted cucumbers are prepared quickly compared to classic pickling. There is no need to sterilize anything, roll it up and wait for the 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.

Rinse 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. Cucumbers that are too large will not be firm and will lose their characteristic lightly pickled crunch, while 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 with a nylon lid. 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! For 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 quickly pickling cucumbers.

On a note! With the dry pickling method, cucumbers are pickled in their own juice and absorb more of the aroma of spices. 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. The fastest 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, cut the garlic into 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! The spicy taste is perfect for preparing an interesting snack.

How to pickle cucumbers in a tasty and quick 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 sea salt are not suitable for salting. 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! For the recipe for lightly salted cucumbers, do not pack the 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 a small portion to try. A week after pickling, the taste of 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. Even an inexperienced housewife can make freshly pickled cucumbers quickly. I wish you a delicious crunch in good company. Bon appetit!

Tasty and crispy cucumbers are not always obtained, but this disadvantage is possible. So, for pickling, you need to choose small vegetables, with thin skin and a gimlet-like surface. As a result, they will be well salted and there will be no voids in them. Also, before salting, you should select cucumbers of the same size, so the process will take place in all fruits.

Cucumbers turn out very well, they are salted in... For pickling you will need the following ingredients:

25 liters of water;
- 600 g salt;
- 10 g tarragon;
- 100 g dill;
- 5 heads of garlic;
- 25 cherry leaves;
- 20 oak leaves;
- 20 black currant leaves;
- 1/2 pod of red pepper;
- 1/2 horseradish root.

First of all, make the brine. You need salt in warm water. Then sort the cucumbers and rinse them with cold water. After this, line the bottom of a wooden barrel with washed oak, cherry, black currant leaves, also add dill, horseradish, tarragon, and garlic. Now the cucumbers are stacked in dense rows in a vertical position. Make spacers between them using seasonings and leaves. Close the barrel tightly, filling the top bottom. Now, through the hole that needs to be made in advance in the bottom, pour in the brine and seal it with a wooden stopper. It is important to prevent the cucumbers from floating after pouring it, so you should tightly cover the lid of the barrel with a wooden circle and place a weight on it. Through this you can take a sample from pickles. If the cucumbers are not salted enough, you should wait a few more days.

Pickling cucumbers in a jar

Not everyone has the opportunity to pickle cucumbers in a barrel, so this is in a jar. For this you need products:

3 kg of cucumbers;
- 1.5 liters of water;
- 2 bay leaves;
- 2 dill seed umbrellas;
- 3 black currant leaves;
- 3 cloves of garlic;
- 6 peas of allspice,
- 3 cherry leaves,
- 1 horseradish leaf;
- 90 g salt.

First the brine is made. Take a pan, pour water into it, dissolve salt in it and throw in 2 bay leaves. Place the bowl with brine on the fire and boil. Then place an umbrella of dill, blackcurrant leaves, horseradish, cherries, garlic and peppercorns on the bottom of a three-liter jar. After this, a layer of cucumbers is laid out, which are installed vertically. Now fill them with boiling brine and roll up the jar with a metal lid. Store pickles only in a cool place. This can be not only a cellar, but also a refrigerator, otherwise they will quickly deteriorate and the work will be in vain.

Related article

It’s good to have a few jars of pickled cucumbers in stock, because without them you can’t make rassolnik or hodgepodge. Properly pickled cucumbers for the winter retain maximum beneficial properties and turn out tasty and crispy.

You will need

• An old recipe: 100 cucumbers, 1 pound salt, 5 liters of water, garlic, a bunch of dill, currant leaves.
• Cucumbers in enamel dishes: cucumbers 10 kg, dill (umbrellas) 400 g, horseradish root 60 g, garlic 40 g, cherry or currant leaves 100 g, hot pepper 15 g, water 5 l, salt 300 g, mustard powder 20 g .
• Cucumbers in jars: gherkins 10 kg, acetic acid 150 g, bay leaf 30 g, hot peppers 15 g, water 5 l, salt for pickling 100 g, for scalding 300 g.
• Cucumbers in cucumbers: 10 kg of medium-sized fruits, 10 kg of overripe fruits, salt 700 g, garlic and paprika 20 g each, dill umbrellas 300 g.

Instructions

Select cucumbers for pickling that are healthy, not ugly in shape, green in color, 5-15 cm in size. Sort into three sizes: 5-9 cm, 9-12 cm, 12-15 cm. Ideal containers for pickling cucumbers for the winter are oak barrels, greens They have excellent taste and are stored for a long time.

A simple pickled cucumber recipe, found in an old cookbook: wash the medium-sized fruits well, place them in a barrel in dense layers, sprinkling each layer with currant leaves and dill. You can add cloves of garlic, it not only increases the taste, but also helps keep the greens strong. Press the cucumbers down with a weight. Dissolve salt in boiled cold water, pour this brine over the product and seal tightly. Store at 0+5 degrees.

You can also salt cucumbers in an enamel bowl; this is a more common container these days. Before salting, soak the cucumbers in cold water for 7-8 hours. This is done so that they swell, become elastic and, when salted, do not become empty or wrinkle. Place herbs at the bottom of the vessel, add a layer of cucumbers and more spices, and so on until the top. The top layer is herbs, take them only fresh.

Fill the cucumbers into the pan as tightly as possible, fill with brine, place a circle and press down with a weight. Let it sit in the room for two or three days, and then put it in the cellar or some other cold place. Keep an eye on the brine and if mold appears on the surface, remove it and rinse the circle and weight in boiling water. Prepare the brine as follows: dissolve the salt in a small amount of cold water, then add water to the required level. Let it sit for 8-10 hours.

Cucumbers pickled for the winter in glass jars are no less tasty. You can add salt using one of the methods described above, after a week put it in jars and fill it with boiled brine and close it with iron lids. Or you can prepare lightly salted cucumbers. Small fruits are suitable for this salting. Scald the prepared gherkins with water and salt, add 300 g of salt to a bucket of water, then pour over ice water and dry. Carefully place in jars in rows, add bay leaves and hot pepper. Fill with brine and roll up with iron lids. With this method of salting, use an additional preservative - vinegar, and then the cucumbers will be stored well.

Cucumbers pickled in cucumbers have an interesting taste. If you have overgrown cucumbers, you can use them for pickling. Place the prepared greens in a saucepan or jars, sprinkling each layer with finely chopped or grated overripe cucumbers mixed with salt, hot pepper, dill and chopped garlic. Press down the cucumbers with pressure.

note

The Russian pound is equal to 0.409 kg; 100 cucumbers are approximately equal to 10 kg.

Helpful advice

Ordinary pickled cucumbers will gain extraordinary strength and retain their bright green color and crunchiness if you add 1/3 of a decoction of oak leaves to the brine. But at the same time, the cucumbers will become sour.

Sources:

• Book "Homemade pickles, jams and marinades"

Cucumbers are revered both fresh and pickled or salted. Salads, soups, appetizers - you can’t do without a cucumber anywhere. It is worth noting that cucumbers prepared for the winter have a special role, because they are doubly pleasant and tastier if they are collected from your own garden bed and rolled into jars according to your favorite recipe.