Hello! I finally got around to my favorite crunchy pickles. We will soon be preparing these wonderful vegetables for the winter. I ran out of last year's supplies by spring. We will need to do more this year.

Although, how can you guess? After all, such an appetizer will be at home on any table. Not a single holiday is complete without it. You can simply put them on the table, or you can cut them into a salad. They go very well in pickle sauce.

There are a lot of different recipes for these preparations, because each housewife has her own special secret for pickling these crispy delicacies.

I have prepared for you my favorite options, which really make me a very tasty salty snack for the winter. If a recipe is already familiar to you, try other suggested methods.

The main thing is to choose pickling cucumbers. Such as - “Nezhinsky”, “Crispy”, “Salted”, “Parisian Gherkin”, “Zozulya”.

One of the most popular and simplest options for winter preparations. For some, it may be a revelation to see an oak leaf in the ingredients. It gives a special aroma. Give it a try.

Ingredients:

• Cucumbers – 20 pcs.
• Garlic-3 cloves
• Oak leaf – 5-6 leaves
• Currant leaves - 5-6 leaves
• Cherry leaves -5-6 leaves
• Horseradish – 4 horseradish leaves
• Dill – 4 umbrellas
• Bay leaf – 2 pcs
• Black peppercorns – 6 pcs.
• Salt – 3 tbsp. for a 3 liter jar

Cooking method:

1. Place oak, currant, cherry and bay leaves alternately on the bottom of a clean and dry jar. Next place the dill umbrellas.

2. Peel the garlic and cut the cloves in half, place in a jar. Then peppercorns and two leaves of horseradish.

3. Then place the washed cucumbers very tightly, in a vertical position. In the remaining space at the top, lay them horizontally so that they are as close to each other as possible.

4. Pour salt into a half-liter jar and fill it partially with water. Mix the salt and pour the solution into a jar of cucumbers. Then add regular clean cold water almost to the top. Don't leave much space.

5. Place the remaining two horseradish leaves tightly on the very top and add water to cover the leaves.

Horseradish leaves are covered on top to prevent mold from forming later.

6. Then place the jar on a plate, cover the top with a lid and leave for about three days. During this time, the fermentation process will take place and some of the water will flow out.

7. After three days, add salted water, close the lid tightly and store in a cool, dark place. Cucumbers pickled in this way turn out crispy and very tasty.

Salting for the winter in 1 liter jars using a hot method, for storage in the apartment

This method is with sterilization. But homemade preparations prepared in this way can be stored in the apartment at room temperature. For example, in a storage room or on the mezzanine.

Ingredients for three liter jars:

• Fresh cucumbers – 1.5 kg
• Dill umbrellas – 3 pcs.
• Horseradish leaves - 3 pcs.
• Currant leaves - 6 pcs.
• Cherry leaves - 6 pcs
• Garlic - 3 cloves
• Black peppercorns - 15-18 pcs.
• Sweet peas – 6 pcs.
• Cloves - 6 pcs.
• Salt - 3 teaspoons
• Sugar - 6 teaspoons
• Vinegar 70% - 1.5 teaspoons (9% - 4 teaspoons per liter jar)

Before you begin, rinse the cucumbers thoroughly under running water. Then pour them in and leave for 2 hours. If they are recently collected, then one hour will be enough.

Preparation:

1. First, pour currant and cherry leaves, as well as dill umbrellas, with boiling water and leave for 1 minute to sterilize. Scald the horseradish leaves in boiling water for 30 seconds.

2. Then put at the bottom of each liter jar - a clove of garlic, 5-6 black peppercorns, 2 allspice peas, 2 cloves, 2 currant and cherry leaves, 2/3 of a dill umbrella. Place the horseradish leaf last.

The jars should first be sterilized over steam or in the oven. The lids need to be boiled.

3. Next, cut off the ends of the cucumbers on both sides and place them tightly in jars vertically. If there is still room on top, spread out what remains. You can cut it into pieces to make it fit more tightly, or you can even add small tomatoes. Place part of the dill umbrella on top.

4. Pour 1 teaspoon salt and 2 teaspoons sugar into each jar. Pour hot boiling water, add about 0.5 cm from the top and cover with lids. Take a wide pan and put a napkin or towel on the bottom, then put the jars there and fill them with water up to the shoulders. Boil for 10 minutes to thoroughly sterilize.

If you want more salty cucumbers, then add salt - 2 teaspoons, and sugar - 1 teaspoon.

5. After boiling, carefully remove the jars from the pan, pour vinegar into them and roll up the lids. Turn over, cover with a towel and leave until completely cool. When it cools down, put it in the place where you store your preparations.

The most delicious recipe for crispy cucumbers, like from a barrel

Ingredients for a 3 liter jar:

• Cucumbers -1.5 kg
• Salt - 3 tbsp. heaped spoons
• Horseradish leaf - 1 piece
• Dill umbrella - 2 pcs
• Currant leaf - 2 pieces
• Cherry leaf - 2 pcs
• Tarragon - 1 sprig
• Hot pepper - to taste
• Garlic - 5 cloves

Preparation:

1. Wash the cucumbers thoroughly and soak in water for several hours. Then rinse again and cut off the stems.

2. Wash all greens and leaves. Peel the garlic and cut in half.

3. Pour 3 tablespoons of salt into a mug and pour hot water. Stir thoroughly until completely dissolved and let cool.

4. Place cherry and currant leaves, a horseradish leg, and 1 dill umbrella on the bottom of the jar. Then the first layer of cucumbers. Place garlic and hot pepper slices throughout the jar. Next, place the vegetables as tightly as possible. Place a sprig of tarragon and an umbrella of dill on top.

5. Fill the filled jars with clean cold water about two-thirds full. Then pour water with salt and add clean water to the neck, leaving about 1 cm of space to the end.

6. Place the jars on plates and leave for 3 days. The cucumbers should sour and the brine should become slightly cloudy.

7. After this, drain the brine and boil it for 1-2 minutes. Then pour it hot again into the jars to the edge of the neck and close the lids. Store in a cool place. In two weeks they will be completely ready. They turn out very tasty and are in no way inferior to barrel ones.

A simple recipe with mustard, without sterilization

I also really like this method of salting. I like the spicy aroma of mustard in brine. And the method itself is quite simple. You won't spend a lot of time on preparations. It all depends, though also on the number of cans and ingredients. But in any case, you won't regret it.

Ingredients for 3 liters:

• Cucumbers - 1.7-1.8 kg
• Water - 1.5 l
• Salt - 3 tablespoons
• Currant leaf - 5 pcs.
• Cherry leaf - 8 pcs
• Oak leaf - 2 pcs.
• Dill umbrellas - 4 pcs.
• Horseradish leaf - 2 pcs.
• Dry mustard - 2 tablespoons
• Black peppercorns - 10-12 pcs.

Cooking method:

1. Wash the vegetables and trim the ends on both sides. Soak them for 4 hours, then rinse again.

2. In a three-liter jar, place one horseradish leaf on the bottom, then half of all the greens and 5-6 peppercorns. Then pack the cucumbers tightly, adding the remaining greens.

3. Add salt to the water and boil. Then pour it into the jar and close it with a nylon lid. Leave to cool, then remove the lids and cover the necks with gauze. Leave it like this for two days, skimming off the foam periodically. Then pour the brine into a saucepan and boil.

4. Pour mustard powder into a jar. Then pour hot brine and close the lid until it cools down. Then remove the lid and leave for 6 hours.

5. After 6 hours, drain the brine again and boil for about 7-10 minutes. Then pour it into the jar and roll up the lid.

6. Turn it upside down and wrap it in something warm for self-sterilization. Then put it in a place to store the workpieces. At first the brine will be cloudy, then the mustard will settle and it will become transparent, and the cucumbers will be incredibly tasty.

Video on how to pickle cucumbers in jars without vinegar

If you still have doubts and not everything is clear from the descriptions and photos, I suggest watching a video recipe for preparing “greens” for the winter. The recipe is very simple, without sterilization.

Ingredients for 2 three-liter jars:

• Water - 3 l
• Salt - 6 tbsp or 200 g
• Medium-sized cucumbers - 4 kg
• Horseradish root or leaves - 6 pcs.
• Currant and cherry leaves - 10 pcs each
• Black before peas and sweet – 10 pcs each
• Garlic – 10 cloves
• Dill with seeds

Watch the cooking method in the video.

Now everything should definitely become transparent and understandable. Store them, and after two to three weeks you can start eating delicious crispy cucumbers.

Well, friends, I showed you and told you about wonderful and simple methods for pickling your green vegetables for the winter. Choose the one you like, or better yet, try them all. After all, everyone has their own flavor.

Enjoy your meal!

In order to include pickled and salted vegetables in the winter menu, you need to devote a total of a day or several days (depending on the volume!) to canning and pickling in the autumn-summer season. In fact, you need to spend a little time, because the recipes that we will try to prepare today are very simple, but they will delight you with amazing taste. If you like to add pickled cucumbers to dishes and use them as a simple appetizer as a side dish (cooked in a cold way), then you will probably be interested in the following methods of preparing them.

Canning cucumbers for the winter

Delicious pickles on your table

Every housewife probably has her own signature recipe, which she uses year after year to preserve cucumbers. It is incorrect to call any one cooking method correct and ideal, because different seasonings, dosages are used and, in the end, the technological process is different.

Cucumbers can be salted whole, or cut into strips or slices. They attract with their exquisite, piquant taste and crunch, retain their color and are an excellent addition to salads, side dishes and even hot dishes such as solyanka. A barrel for pickling in an apartment is not always appropriate, and if there are no other utility rooms, then there is simply nowhere to place it. Therefore, we will use ordinary glass jars, but prepare according to this recipe so that the cucumbers taste like real ones from a barrel.

Recipe for barrel pickles (cold method)

We will need 2 kilograms of cucumbers, several dill umbrellas, 23 pieces of leaves from blackcurrant or cherry bushes (can be halved). Don't forget to prepare a couple of cloves of garlic and peeled horseradish root. This method uses vodka, don't let that surprise you. In this case, it is a preservative, and we use it very little.

Well-washed cucumbers should first be doused with boiling water, then placed in a large container and filled with cold water. After two hours, transfer them to jars, not forgetting to put herbs and spices between each layer. Fill with cold water, adding two tablespoons of vodka to the jars (table spoons, of course!). There is no need to seal it, just cover it with plastic lids and put it in the refrigerator. This snack can be stored for as long as needed, but according to the housewives, it is difficult to hide such a tasty treat from your family for a long time.

Cold-processed young pickles (almost in barrels)

Try to choose small, uniform-sized vegetables for this cooking method. They should be seedless and have thin, delicate skin. Overripe cucumbers will not work.

For the recipe we take:

1.5 kilograms of fruit per one three-liter jar;
- 2-3 sprigs of dill umbrellas;
- 2-3 leaves of black currant;
- 2-3 oak leaves;
- 2 cherry tree leaves;
- 3-4 cm of horseradish root;
- 1 pod of hot hot pepper;
- garlic cloves;
- 40 grams of salt for every liter of water.

We process vegetables before salting. To do this, rinse them under running cold water, and then place them in a container with ice water for 20-30 minutes. This technique keeps the cucumbers crisp and firm after pickling.

While we are preparing the herbs and greens: scald all the leaves with boiling water, do not chop the garlic, leave it in large slices. Three-liter jars can be pre-sterilized in a microwave oven or in another way convenient for you. Place dill, leaves, horseradish and garlic at the bottom of each bottle. By the way, adding oak leaves is one of the secrets of many housewives. They know that this will allow the cucumbers to remain crispy yet tender. But don’t get carried away with oak leaves; too much of them will cause the peel to become excessively hard.

The next step is to place the cucumbers as close to each other as possible. The final touch is hot pepper, but many people prefer not to add it. It makes the appetizer very spicy. You need to pour the prepared brine over the vegetables: prepare it by adding 40 grams of table salt for each liter of cold water. Stir the mixture well so that no undissolved salt remains. Immediately fill all jars to the very top; cucumbers can absorb a lot of marinade. Cover the containers with gauze bandages and leave them in the room on the table for 3-4 days.

Gradually, you will be able to observe how the contents in the jars become cloudy, and sometimes a layer of mold even forms. This shouldn’t scare you; it means everything was prepared correctly! If you prepare such cucumbers in large quantities, then several jars can be rolled up for long-term storage. To do this, drain the marinade from them and remove any mold that has formed. Bring to a boil, pour into bottles and roll up very quickly.

Put what remains unclogged in the refrigerator; such cucumbers can last a month or more. They can be served with porridge, potatoes, meat, added to snacks and salads. This dish can easily be called a traditional appetizer for any winter feast.

Barrel cucumbers, the recipe for which has existed since ancient times, have unique taste qualities. A special cooking technology gives them sparkling sourness, slight sweetness, crispy and aromatic properties. This method of fermentation has been preserved to this day; it is used not only for barrels, but also for three-liter bottles.

How to pickle cucumbers in a barrel?

To prepare delicious barrel cucumbers, you need to consider the following points:

1. The container for pickling will be a wooden barrel, which must be rinsed well with boiling water and rubbed with garlic.
2. Cucumbers should be firm. You should not cut off the ends of the fruits; they will ferment just fine this way.
3. Clean cucumbers need to be soaked in water for 2 hours, add horseradish, cherry and blackcurrant leaves, dill with umbrellas, and garlic.
4. The weight of spices is controlled; they should not be more than 7% of the total weight of cucumbers.
5. You can make barrel cucumbers, the recipe for which includes the use of jars.

Brine for barrel cucumbers

Any recipe for barrel cucumbers necessarily includes the preparation of brine. To do this, follow these rules:

1. You need to add salt to the water. If the cucumbers are large, then it is added in a proportion of 10% of the total volume of water, if the vegetables are smaller, then 7%.
2. Pickling barrel cucumbers is done using brine; they need to be poured over the cucumbers, they must be completely covered with liquid.
3. Close the barrel with a lid and place a weight on top. Leave the container in a warm place for 2-3 days to start the natural fermentation process.
4. When foam begins to appear on the surface of the brine, you need to put the barrel in the cold.

Pickling cucumbers in a barrel works best if you use old and proven recipes. In order for the vegetables to be evenly salted and saturated with spices, it is recommended to lay them vertically, with the spouts facing down. It is preferable to select late-harvested cucumber varieties.

Ingredients:

• water – 10 l;
• cucumbers – 10 kg;
• salt – for large cucumbers 950 g;
• dill stems and umbrellas – 3 kg;
• garlic – 15 heads;
• black currant leaves - 1 kg;
• cherry leaves – 500 g;
• horseradish leaves – 1 kg;
• hot red pepper – 10 pcs.

Preparation

1. Soak the cucumbers in cold water for 6 hours.
2. Scald the spices with boiling water.
3. Grease the walls of the barrel with garlic, place some of the spices on the bottom, and place cucumbers on top in a vertical position. Then place the next layers.
4. To get barrel cucumbers, the recipe includes a brine, which is made from salt and water, and you need to pour it over the vegetables.
5. Close the barrel with a lid, put pressure on top, leave in a warm place for several days, then in the cold for a week.

Recipe for cold pickling cucumbers in a barrel

Cold pickling of barrel cucumbers is very popular. Soaking vegetables in ice water helps them retain their natural green color. All cucumbers for the barrel are selected to be approximately the same size so that they can be salted evenly. If the vegetables are large, then salt is added in a proportion of 10% of the total volume of water, if the cucumbers are smaller, then 7%.

Ingredients:

• water – 5 l;
• salt – 500 g;
• cucumbers – 5 kg;
• spices (dill, horseradish, garlic, fresh hot pepper, green cherry and black currant leaves) – 500 g.

Preparation

1. Place spices at the bottom of the container, place washed cucumbers on top, alternate layers in the same sequence.
2. Pickling cucumbers in an oak barrel is done using brine prepared from water and salt; they need to be poured over the vegetables and left in a warm place for 2-3 days.
3. Place a lid on the barrel and a weight on top.
4. When foam begins to appear on the surface of the brine, put the barrel in the cold for a week.

Pickling cucumbers in barrels with mustard

A slightly spicy and pleasant taste is acquired in a barrel for the winter. It is better to take vegetables of medium length, no more than 10 cm. Before pickling, place them in ice water to make them more elastic. After the process, it is recommended to close them with iron lids and put them in the cold, this will allow them to be stored all winter.

Ingredients:

• cucumbers – 10 kg;
• garlic – 2 heads;
• dry mustard - 0.5 cups;
• salt – 400 g
• water - 7-8 l;
• spices - dill, horseradish leaves, cherries and black currants.

Preparation

1. Place greens at the bottom of the barrel, and then some cucumbers. Repeat layers, there should be spices on top.
2. Boil water and add salt and mustard. Pour brine over cucumbers.
3. Leave the cucumbers in a warm barrel for 2-3 days, pressing down with a weight on top. Then place them in the cold.

Lightly salted cucumbers in a barrel - recipe

Barrel ones have slightly different taste qualities; they appeal to many family members, so housewives strive to master their recipe. Snacks should be stored in a cool place; the best conditions for this are created in the cellar. Before salting, the container must be washed well and filled with water a day before the start of the process.

Ingredients:

• water – 10 l;
• salt – 700 g;
• cucumbers – 10 kg;
• spices to taste – 1 kg.

Preparation

1. Place spices on the bottom of the barrel, then cucumbers in a vertical position.
2. After filling the barrel halfway, pour brine over the vegetables.
3. Place the cucumbers all the way to the top of the barrel and pour out the remaining brine. Let it brew for 2-3 days.

Barrel cucumbers with vodka

Barrel pickles, the recipe for which includes vodka, are incredibly tasty. Preparation is carried out in one day. This method of preparation is very piquant, since the combination of garlic and vodka gives the brine a certain bitterness. Vegetables can be pickled in a barrel, but you can also cook them in sterilized jars.

Ingredients:

• cucumbers – 1 kg;
• salt – 50 g;
• sugar –50 g;
• citric acid – 5 g;
• vodka – 25 ml;
• water – 0.5 l;
• spices - to taste.

Preparation

1. Place spices at the bottom of the container.
2. Pour hot boiled water over the cucumbers, let stand, then drain the water.
3. Make a brine from 5 cups of water, sugar and salt.
4. Add acid to boiling brine.
5. Pour the marinade over the cucumbers, add vodka, close the container and leave the vegetables to infuse.

Cucumbers in a barrel with vinegar

Many recipes for cooking in a barrel do not include the addition of vinegar. However, housewives who are accustomed to using this component for canning and cannot do without it can use the original method of preparing the brine; in addition to water and salt, grape vinegar and vodka are poured into it.

Ingredients:

• water – 10 l;
• salt – 300 g;
• grape vinegar – 200 ml;
• vodka – 200 ml;
• cucumbers – 10 kg;
• spices (oak leaves, black currant, cherry, dill, horseradish, garlic).

Preparation

1. Rinse the cucumbers. Place spices on the bottom of the barrel.
2. Make the brine by boiling all the other ingredients. Let it cool for 24 hours. Pour vegetables over them.
3. Place the barrel of cucumbers in the cold for storage.

Barrel tomatoes with cucumbers - recipe

You can pickle two vegetables at the same time and get such an original snack as tomatoes and barrel cucumbers for the winter. Mostly green tomatoes are used, as they are much stronger and will not turn into mush. Such vegetables, compared to pickled ones, are very different in their piquant taste.

Ingredients:

• green tomatoes – 5 kg;
• cucumbers – 5 kg;
• water – 8 l;
• salt – 500 g;
• garlic 4 heads;
• horseradish - 10 leaves;
• black currant – 10 leaves;
• cherry – 10 leaves.

Preparation

1. Wash the vegetables.
2. Place spices and garlic at the bottom of the container.
3. Place cucumbers on top, then another layer of spices, place tomatoes.
4. Prepare the brine: pour salt into boiling water and dissolve, cool.
5. Pour the brine into the barrel, cover with a lid, and install the weight. The vegetables will be ready in 2 months.

Pickled cucumbers in jars like barrels

Housewives who want to seal barrels in jars can use an original recipe that will completely reproduce the taste of vegetables fermented in a barrel. It is suitable for those who do not have the opportunity to carry out the salting process in a barrel, but want to enjoy such a tasty preparation.

There are situations when there is not enough time, glassware is running out, and there are still a lot of cucumbers. And everything needs to be salted. Salting cucumbers cold is a simple and quick way. And in terms of taste, pickles preserved in ordinary plastic bottles are in no way inferior to the traditional hot method.

This method will save time for busy housewives and prevent possible injuries, because in a hurry, cans can be broken and injured. Therefore, even children can be allowed to preserve pickles in plastic bottles if they show an active desire to participate. The taste of this delicacy is quite unusual, so it can pleasantly surprise many on the holiday table.

One of the disadvantages is that the procurement process is extended over time. After 7 days of infusing the cucumbers, you will have to remember about the appetizer and finish preparing it. In addition, be sure to store this pickle in the refrigerator to avoid rapid spoilage. Some may also find it difficult to remove the fruit from the narrow neck of the bottle, but this problem can be solved by keeping the cucumbers small or cutting off the top of the container.

Selection and preparation before starting the process

It is recommended to choose pickling cucumbers. They are also versatile and salad cucumbers, but cucumbers ideal for pickles have black spines and an extremely lumpy surface. The fruits should not be large or too soft. For example, gherkins are perfect.

Preparation will not take much time. Cucumbers should be carefully examined and sorted by size if the aesthetics of the dish is important: fruits of the same complexion will look more beautiful. Cut off all damaged areas and the place of attachment to the stalk and wash thoroughly.

If the vegetable skins seem tough, there is no need to peel them. In the brine it will soften and the cucumbers will have a pleasant crunch.

Ideally, the size of the cucumbers will not exceed the diameter of the bottle neck.

Preparation of plastic containers

Also, dishes are needed for preservation. Housewives usually use glass jars, but when they are not at hand, plastic bottles of spring water from a regular store are perfect. Moreover, preparations made using the cold method have an interesting salty-fermented taste.

Be sure to thoroughly rinse the container with a brush.

If you are using not old bottles that have been lying around the house for some time, but new ones, just purchased with spring water, it is better to pour the liquid into another container. It will come in handy during the salting process.

How to pickle cucumbers for the winter in a 5-liter bottle

You should collect all the necessary ingredients and a couple of five-liter containers, and all preparations for appetizers for hot dishes are completed. Any spices to taste are added to the recipe: they will add original notes to the preparation. Using a similar procedure, you can salt tomatoes and eggplants in five-liter barrels.

Ingredients

The beauty of this recipe lies in the availability of its ingredients. You can get them in any, even small store.

For one five-liter bottle you will need:

• pickling cucumbers - 3 kilograms;
• currant leaf - 1 piece;
• bay leaf - 1 piece;
• bell pepper - 2 pieces;
• an umbrella of fresh dill and its stem - 1 piece each;
• black peppercorns - 6 pieces;
• horseradish - 1 leaf or 1 cm of root.
• garlic - 6 cloves.

For the brine you will need:

• 1 liter of spring water;
• 40 grams of coarse non-iodized salt.

Usually the preparation takes about 20 minutes, and the preparation of the preserve itself takes 7 days.

Preparation

A five-liter container will save a lot of time and add new sensations to the usual process of pickling cucumbers.

1. Wash the cucumbers, peel the back parts, immerse in a bowl of cold water and leave for 20 minutes.
2. Time to prepare the remaining ingredients. Rinse the bell pepper well, remove the core and cut into four pieces. Wash horseradish and dill and chop coarsely.
3. Remove the peel from the garlic and rinse it under running water.
4. Place chopped pepper, garlic, dill and horseradish into clean five-liter containers. Add currant leaf. Place cucumbers on top. Lastly, add the peppercorns and bay leaf.
5. Then take a large, deep container (even a basin will do) and pour water into it, mix it with salt until completely dissolved.
6. Add water to the bottles with cucumbers. Tighten the lids well and put them in a dark, cool place.
7. The readiness of the snack is determined by the foam that forms under the lid. If it appears, you can proceed to the final stage of preparation. This usually happens within 5-7 days.
8. When this happens, the cucumbers must be washed. To do this, you need to drain the fermented water, pour clean water into plastic containers and shake. Repeat the procedure several times.

• For this, spring water, which is in bottles upon purchase, will come in handy. It can first be poured into another container and then used.

1. In order for pickled fruits to be easily removed from a five-liter bottle, it is recommended to cut its upper edge.