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 description. 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 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 everything to the water necessary ingredients and boil. Then pour it out hot pickle into a 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 three of them on a grater.

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.

Let's take it 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 pour cold water. Closing plastic cover 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:

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

Methods for pickling cucumbers

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

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

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

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

Quick cold pickling of cucumbers

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

There are several dozen recipes for pickling cucumbers, and they can be combined into 2 large groups - hot and cold method. In the first case, salt and other spices are dissolved in boiling water, and in the second - in ordinary cold water.

Seven interesting recipes Cold pickling of cucumbers in jars for the winter is discussed in detail below.

Cold pickled cucumbers - wonderful preparation for the winter

The cold method has several advantages over the hot method. Firstly, it’s faster and more convenient – ​​there’s no need to boil the water first. In addition, cold water preserves everything useful material cucumbers, while boiling water destroys some of them.

Many more pickle lovers claim that such cucumbers are more tasty and fragrant. Finally, there is a practical side to the issue - cold pickled cucumbers for the winter can be placed in any jar without fear that it will crack due to boiling water.

Based on the calculation, let's take some groceries in such quantity.

Ingredients for a 3-liter jar

• 1.5 kg of medium-sized vegetables (10-15 cm in length);
• 1.5 liters of water;
• 3 level tablespoons of salt;
• a teaspoon of sugar;
• a few peppercorns;
• and several dill umbrellas.

The jars must first be sterilized by keeping them in the microwave for 3-4 minutes or over boiling water for 10-15 minutes. The recipe itself is very simple and consists of the following steps:

Preparation progress

Step 1. The key to the success of any recipe is choice. the best ingredients and compliance with cooking technology. First you need to carefully select the cucumbers. They should be the same size, with fairly dark but not too hard skin.

When pickling cucumbers using a cold method, it is preferable to use spring or well water. Another option is proven bottled or filtered water. You can prepare the brine using tap water, but it is advisable to let it sit for a day beforehand.

So, water is poured into a jar, where spices and herbs are first placed.

Step 2. Then the cucumbers themselves are placed quite tightly and filled with water so that the level completely covers the contents.

Step 3. Let it sit for 2-3 days at room temperature in a dark place - for example, under a table, covered with a thick cloth. During this time, the cucumbers will ferment, after which foam will periodically appear on the surface, which is normal.

It can be removed and water can be gradually added - literally a few tablespoons. After 3 days, roll up with iron or cover with nylon lids, put in the cellar or in the refrigerator.

Cold pickling of crispy cucumbers: recipe with mustard

As we know, when pickles are prepared, no vinegar is added - just salt is enough. And the crunchiness, hardness and elasticity of pickled cucumbers simple recipe, obtained thanks to spices and mustard.

We remind you that for cold salting of cucumbers, only table rock salt is used ( iodized salt no good).

Proportions for a 1 liter jar

• cucumbers - 500-600 g;
• the same amount of water (it is poured in such an amount that the liquid completely covers the vegetables);
• salt - 1.5-2 level tablespoons (30-40 g);
• sugar – half as much as salt (this component is optional, you don’t need to add it at all);
• dry mustard powder or seeds – 1 teaspoon;
• garlic – 3 cloves;
• horseradish - 1 sheet or 2-3 small pieces from the root;
• cherry, currant, oak, raspberry - 1-2 leaves each;
• allspice peas - to taste;
• dill - several umbrellas.

Thus, the main ratio is cucumbers/water (1:1) and salt/sugar (2:1). Although in a number of recipes you can find the same ratio of salt and sugar (1:1). It is clear that in this case the brine will turn out to be noticeably sweet.

How to pickle cucumbers

Step 1. First, prepare all the necessary components. Special attention Of course, we’ll focus on the cucumbers - they need to be washed and soaked in cold water for several hours.

For liter cans it is better to take small or even miniature fruits, which will be from 7 to 10 cm in length. In any case, they should all be approximately the same size.

Step 2. During this time, we wash the greens, cut the garlic cloves into slices, and most importantly, prepare the jars. They need to be sterilized in the usual way– hold for 15 minutes over boiling water (steam) or the same amount of time in the oven at a temperature of 180 o C. Another option is to hold for 4 minutes in the microwave turned on at full power.

Step 3. Place garlic, herbs and cucumbers in jars: the first rows are in a vertical position, and the second row is simply placed on top of the first one, as shown in the photo. At the same moment you need to add 2-3 dill umbrellas.

Step 4. Meanwhile, prepare the brine based on the indicated ratios. Dissolve salt and sugar in a saucepan or any other container, add mustard. First fill the berry and oak leaves with boiling water for 5-7 minutes, then add them to the cucumbers.

Step 5. Fill the cucumbers to the top. Cover with lids and leave to stand for 2-3 days in a dark (but not cool) place - for example, under a table.

Step 6. During this time, you need to periodically look at the jars to remove the foam that forms on the surface due to fermentation processes. After this, you can roll up the cucumbers for the winter. iron lids or cover with thick nylon lids.

Quick pickled crispy cucumbers: a simple pickling recipe

But we propose to pickle such cucumbers very simply and quickly at home. They cannot be stored for a long time and it is advisable to consume them within a week. True, they are so crispy and tasty that they won’t last long in the refrigerator!

Ingredients:

• cucumbers – 1 kg;
• table salt – 2 tbsp. spoons;
• garlic – 4 cloves;
• fresh dill – 1 bunch;
• black pepper – 5 peas.

Cooking progress step by step

Step 1. Wash the cucumbers in cold water and cut off the ends on both sides. Of course, it is advisable to pre-soak them for a couple of hours, but if these are the freshest cucumbers from the garden, then this is not necessary.

Step 2. Now we cut each cucumber crosswise on both sides or even cut it in half lengthwise - this way they will be salted even faster. Place the cucumbers in a tight bag, sprinkle with salt and mix thoroughly - you just need to shake the bag well.

Step 3. Now it’s the garlic’s turn: peel each clove, cut into pieces or crush with a special crush or knife.

Step 4. Finely chop the dill, and then add the garlic, dill and pepper to the cucumbers. Shake the bag vigorously again and mix everything.

Step 5. We stand ours lightly salted cucumbers at room temperature 2.5 – 3 hours. Then we put it in the refrigerator.

Pickles in a fast way(slightly salted)

Cold crispy cucumbers for the winter: recipe with horseradish and garlic

This recipe can also be considered one of the most simple ways pickling cucumbers for the winter, because the sequence of actions is fundamentally no different. The only difference is that this time they add garlic and horseradish.

However, you should not overdo it with their quantity. Per liter, it is enough to put 2-3 cloves of garlic or the same number of small pieces of horseradish root (they can be replaced with small leaves of this plant).

Take the following ingredients for a 3 liter jar:

• 1.5 kg cucumbers (you can take large fruits, but they should all be approximately the same size);
• 1.5 liters of water;
• 3 large spoons of salt;
• 1.5-2 level tablespoons of sugar;
• garlic – 5 cloves;
• horseradish – 2 leaves or several pieces of root;
• pepper – 15 peas.

The cooking technology is as follows:

Step 1. Wash the fruits and soak them for several hours in cold water.

Step 2. Prepare the greens, cut the garlic into large slices.

Step 3. Sterilize the jars and put herbs and spices in them.

Step 4. Place the cucumbers - quite tightly, but not too much.

Step 5. Fill with water to the top. We leave to ferment for 3 days, after which we close the lid and put it in a cool place. The product will be ready in 1 month.

Cold pickling of cucumbers for the winter: recipe with berry leaves

Perhaps the most important requirement for pickles is that they turn out crispy. And this is quite fair, because the cucumber should not be watery, but dense enough to be a pleasure to bite into.

It is not difficult to obtain such a dish, and it is not necessary to use vinegar for this (although, if desired, you can use this technique, but these will no longer be salted, but pickled cucumbers).

In this case, we will resort to another option - we will simply add fresh (or preferably slightly dried) leaves of berry bushes - raspberries, black currants or cherries - to the brine. If oak trees suddenly grow in the vicinity, you can also collect their foliage.

For cold pickling cucumbers for the winter for this reason let's take the recipe the following ingredients:

Calculation per liter jar

• 600 g medium cucumbers of the same size;
• 0.5-0.6 l of water;
• salt – 1 heaped tablespoon, i.e. 30 g;
• sugar – a teaspoon (you don’t have to add it at all);
• 10 peppercorns;
• 2-3 cloves of garlic;
• 2-3 dill umbrellas;
• 1-2 horseradish leaves;
• 1-2 leaves of currants, cherries or raspberries;
• 1-2 oak leaves.

The sequence of actions is as follows:

Step 1. First, as usual, soak the cucumbers in water, keeping them in a basin for about 3-4 hours.

Step 2. Then put herbs and garlic, as well as black peppercorns, into pre-sterilized jars.

We lay the cucumbers quite tightly, but they should not protrude above the neck.

Step 3. Dissolve a tablespoon of salt and a teaspoon of sugar in half a liter of cool water and mix.

Step 4. Pour this water into the jar with cucumbers and cover with a lid, but loosely.

Step 5. You can first cover the fruits on top with a leaf of any plant from those we took for pickling.

Cold salting cucumbers for the winter: a spicy recipe with chili peppers

Cucumbers prepared according to this recipe can be stored for a long time even in a city apartment (for example, in a pantry). And yet it is better to put them in a cool place - after all, according to this recipe, we will close the cucumbers cold-pickled under nylon lids.

Ingredients for a 1 liter jar:

• 600 g cucumbers;
• 0.5 l of water;
• 1.5 tablespoons of salt;
• 10 peppercorns;
• leaves of cherry, raspberry, currant, oak;
• several dill umbrellas;
• 3-4 cloves of garlic;
• 2-3 pieces of horseradish root;
• 3 pieces hot pepper chili (fresh);
• half a teaspoon of dry mustard.

How to cold salt cucumbers according to this recipe:

Step 1. First, wash the cucumbers and put them in cool water for several hours.

Step 2. Dissolve salt in water.

Step 3. Place cucumbers in clean jars (you can simply wash them well and pour boiling water over them), topping them with herbs, spices and pepper. Be sure to add dry mustard.

Step 4. Fill the jars with brine to the top, close with a nylon lid and leave the cucumbers to ferment in a cool place. You need to check the cucumbers periodically and add water if necessary. Cloudiness and darkening of the brine with such salting is normal.

Step 5. The fermentation process of cucumbers lasts up to 3-4 weeks. When the brine becomes light, put the jars in the refrigerator for storage.

Crispy pickled cucumbers “under the temperature”: recipe with vodka

And this version of cold-salted cucumbers for the winter can be tried by those who like something new. And in general you can pickle in this way 1-2 liter jars as an experiment.

For a 1 liter jar we take:

• 600 g cucumbers;
• 0.5 l of water;
• 1.5 tablespoons of salt;
• 1 dessert spoon Sahara;
• peppercorns;
• cherry, raspberry, currant leaves;
• several dill umbrellas;
• 50 g vodka (2.5 tablespoons).

How to pickle cucumbers:

Step 1. Wash, soak the cucumbers for several hours, sterilize the jars and put green leaves in them.

Step 2. Place the cucumbers there.

Step 3. Prepare the brine - dissolve salt and sugar in water, add vodka and pour this mixture over the cucumbers.

Step 4. Leave the jar alone for 2-3 days (you can cover the neck with gauze or loosely cover it with a lid).

Step 5. After three days of fermentation, close the jar completely with a lid - for the winter.

It’s not hard to guess that the recipe with vodka and mustard can be combined into one. Then finished product It will turn out exceptionally tasty, and the brine will certainly not ferment.

Crispy pickled cucumbers - excellent preparation for the winter

Bon appetit!

Everyone Good morning! The hot time for conservation has arrived. You need to have time to prepare countless jars of jams and pickles in order to delight yourself and your guests with pickles in winter. There are hot and cold method pickling. Cold pickling of crispy cucumbers for the winter allows you to preserve more vitamins and get the taste of real pickled cucumbers without vinegar, which are suitable for salads, pickles, and hodgepodges much better than other types of pickled greens.

To make cucumbers crispy, you must follow a number of rules:

• It would be ideal to use your own, from the garden. But if this is not possible, then when purchasing, choose specimens with black spikes, pimples and small grains. They should be small in size;
• Pre-soak them in cold water so that they are saturated and do not absorb all the brine when salting;
• It is advisable to use coarse salt that is not iodized;
• Rinse the jars thoroughly with soda and scald with boiling water or ignite in microwave oven or oven;
• When choosing greens, I do not recommend using currant leaves, as mold may form;
• We take nylon lids. Metal ones may become rusty;
• I do not recommend using chlorinated water, preferably from a well or bottled;
• Keep ready-made jars- V refrigeration chamber or cellar.

Recipes for pickling cucumbers for the winter

There are many pickling options, but all of them will definitely require ingredients such as;

• Water;
• Salt;
• Cucumbers;
• Spices.

I recommend trying a few different recipes, so that in the end you can choose your only, most favorite and delicious one.

Cold method of pickling cucumbers in jars for the winter

I usually use small jars for pickles - liter or even smaller. But when cold-salting, I still prefer three-liter jars.

We will need:

• Cucumbers - how many will fit into the jar;
• We calculate salt as follows - 2 tbsp. per liter of water;
• Dill umbrellas;
• Peeled garlic;
• Horseradish leaves;
• Cherry leaves;
• Black peppercorns.

How to cook?

1. Dissolve salt in water. For convenience, you can heat a small amount of water and dissolve the crystals in it, and then dilute with cold water to the prescription amount;
2. There may be some salt residue left at the bottom. I don't use it;
3. Place horseradish leaves and dill on the bottom of a clean and dry jar;
4. We lay the cucumbers along with horseradish and cherry leaves and dill umbrellas;
5. Throw in black pepper;
6. Fill with cold brine, cover with gauze and leave in a cool place for several days. This is my summer kitchen, it’s always cool there;
7. Don't forget to place a plate or cup under the jar. During the fermentation process, water will pour out. This is fine. Make sure that it completely covers the cucumbers, and add salt brine if necessary (at the rate of 1 tablespoon of salt per half liter of water);
8. The fermentation process may take several days. This is directly related to the temperature of the room in which your cucumbers ripen in a jar. If it is in a cold place, the process is delayed;
9. The pickle may become cloudy and foamy. Don't be afraid - then it will lighten, the foam will disappear;
10. When the fermentation process is over, cover the jar with a nylon lid and store it in the refrigerator or cellar.

Cold pickling of cucumbers with mustard

To get more spicy taste cucumbers use mustard, hot pepper or bell pepper. We will cook it with dry mustard.

Required:

• Cucumbers;
• Salt 2 tbsp. spoons per liter of water;
• Bay leaf;
• 2 tbsp. spoons of dry mustard;
• Horseradish leaves;
• A few peas of black and allspice;
• A pair of dill umbrellas;
• 5 - 6 cloves of garlic.

Preparation:

1. Pre-soak the cucumbers for a couple of hours;
2. During this time, prepare the jars: rinse with soda, dry in the oven;
3. Place horseradish leaves and garlic in the bottom of the container. Place the fruits mixed with pepper and dill on top. Cover with horseradish leaf;
4. Prepare brine using cold water. You can use the option from the previous recipe;
5. Pour into a jar, cover with gauze and place in a cool place for a couple of days. Don’t forget to place the container in a cup so that when the water flows out, it doesn’t get on the table;
6. Then pour the mustard into a jar and leave it on the kitchen table for five to six hours;
7. Drain the brine and boil for 5–7 minutes, pour it back into the jar, roll it up and cool it upside down under a blanket.

Cold pickling of cucumbers with vodka

Intrigued? How is it with vodka? It's very simple and very tasty. The main thing is that your husband does not drink the prepared vodka before you prepare everything for pickling.
Go.

We will need:

• Cucumbers;
• Dill umbrellas;
• Horseradish leaves;
• A few cloves of garlic;
• 6 – 7 pieces of black peppercorns;
• 2 tbsp. l. vodka per liter of brine;
• Cherry leaves;
• Salt - 2 tbsp. level spoons per liter of water.

How to prepare cucumbers with vodka for the winter?

1. We wash the cucumbers well, pour boiling water over them, and roll them in ice water;
2. Soak in cold water for two to three hours;
3. Place cucumbers mixed with garlic, cherry and horseradish leaves, and dill in a pre-prepared jar on a layer of greens;
4. Let's prepare the brine - dissolve the salt in cold water, add vodka;
5. Pour this over the cucumbers and cover with a nylon lid;
6. We will immediately send it for storage in a cellar or refrigerator;
7. You can taste it in a week. They store without problems, turn out crispy and very tasty.

Now you know about my methods for cold pickling crispy cucumbers for the winter. Try it and choose yours. I’m also waiting for your favorite recipes in the comments. Goodbye...with love... Svetlana Malysheva

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, and 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. To prepare pickles for the winter, use the usual rock salt, it is ideal for pickling cucumbers. Not small, God forbid sea ​​salt not 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 in cold water required quantity salt and pour this brine over the cucumbers. 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. topped with salt, pour cold boiled water and cover 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 with 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. Fill in ready-made brine cucumbers and cover 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 skim off any foam that has formed. 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, pack the cucumbers tightly and fill everything with brine (2 tablespoons of salt per 1 liter of boiled water). 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