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A historical fact is known that the natives of the Pacific Islands, in order to preserve cucumbers for a long time in case of crop failure, buried their land, wrapping banana leaves. Our ancestors preferred their own, simpler way - they began to pickle cucumbers and did it in a cold way, that is, in cold water.

If you are not in the know, then I will explain a little how a cold ambassador differs from a hot one. difference in brine temperature. When hot, the brine is poured into jars that have just boiled, without cooling. When pickling cucumbers in the first way, preservation is poured only with cold water. This is the simplest, and one might even say lazy option for harvesting for the winter.

Cucumbers in a cold way for the winter in jars

Recipes for cold pickled cucumbers are not much different from each other and are very simple to perform, but there are a few nuances that you should be aware of so that your preparation does not disappoint you when tasting.

• Be sure to soak the cucumbers on the eve of salting for at least a couple of hours, just during this time they will absorb water and this will make them dense, and even crispy.
• Try to take greens of the same size in order to salt them evenly.
• Do not forget that for salting you need to take a cucumber of a variety intended for pickling, they are with black spikes. Fruits with light ones are salad, they can also be taken, but in this case, be sure to cut off the butts.
• Stack Zelentsy in jars vertically - this way more will come in, but do not tamp them too hard, densely knocked down ones will not crunch deliciously.
• What to salt? Yes, all the same. Our ancestors did it traditionally in barrels or tubs, now we do it in 3-liter jars or enamel pots, it practically does not affect the taste.
• Which lid to close, also does not really matter. But jars under a nylon lid require indispensable storage in the cold, rolled up under an iron lid can be left in an apartment. But a lot depends on the recipe.
• It is not at all necessary to sterilize jars, just wash them in good faith.
• Take ordinary, large salt - iodized or very small is not good, because of them the vegetables will be soft.
• To give the workpiece a special taste, you can put onions, carrots, sweet peppers, squash in the winter workpiece. You can diversify the marinade with the help of not only the spices familiar to everyone, such as garlic, dill or pepper. Hot pepper, basil, cherry leaves would be appropriate. Many people like to put oak leaf and horseradish leaves.

Attention! Currant leaves in jars with cold pickling of cucumbers do not need to be put. They encourage mold growth.

If the brine becomes cloudy during the salting process, do not be alarmed - this is a natural process. Time will pass, and it will become light again, and the foam will disappear.

A simple pickled cucumber recipe

The simplest and least hassle-free recipe in jars. By the way, this is also a quick way to cold pickle cucumbers - you will not find faster. After 3 days, you can already try what you got.

Take on a 3-liter jar:

• Cucumbers.
• Garlic cloves - 3 - 4 pcs.
• Leaves of cherries, horseradish, dill - without sparing, with a generous hand.
• Peppercorns - 6 - 8 pcs.
• Salt - 3 large spoons with a slide.
• Add some hot red pepper if desired.

How to salt:

1. Put all the spices on the bottom of the jar, then distribute some of the chopped garlic between the cucumbers.
2. Put the cucumbers soaked for several hours tightly in a jar (but do not tamp, as I advised above).
3. Make a brine: dissolve salt in water and pour it into a container. Close with a nylon lid and send to the cold for long-term storage. For quick use, you can not clean it, but the workpiece will be ready after three days.

Cold salted cucumbers in jars for the winter

A friend taught me this salting, and since then I consider it the most successful, the cucumbers will be strong and crispy. This is a classic and very simple recipe.

• Cucumbers.
• Leaves of horseradish and cherries, dill.
• Garlic cloves - 4 pcs. for a three liter jar.
• Peppercorns.
• Salt - 3 large spoons per jar.

How to salt:

1. Lay greens at the bottom, then place cucumbers in a jar, alternating with chopped garlic. And pour the salt directly into the jar.
2. Pour in the water. If you trust your tap water, then it will do, we have good water, so I don’t bother and pour from there.
3. Leave the workpiece at room temperature for three days.
4. After this time, drain all the water, put a spoonful of salt in a jar and fill it with water again.
5. Close with a nylon lid and move to the cold. This will stop the fermentation, and the salting will keep well until the end of winter.

In your cucumber piggy bank:

Cold pickling of cucumbers with mustard

I consider this recipe a classic, of course, there is more trouble with it, but here your cucumbers will turn out to be strong and crunchy with a guarantee. It is a pleasure to take such a cucumber in your hand and crunch on the whole apartment. Mustard will prevent the formation of mold, as it is a good natural disinfectant. By the way, you take powder or grains - it doesn't make much difference.

Take on a jar of 3 liters:

• Cucumbers.
• Garlic cloves - 5 pcs.
• Chili pepper - one small size.
• Cherry leaves, horseradish leaves, dill, if you find, then oak leaves.
• Peppercorns - 6-8 pcs.
• Mustard - a teaspoon.

Brine: per liter of cold water 2 heaping tablespoons.

Salting recipe step by step:

1. Put all the leaves, pepper and a couple of cloves of chopped garlic in a jar.
2. Then put the greens tightly soaked the day before, sprinkling them with garlic. Sprinkle mustard on top.
3. Dilute the salt in cold water, but in good faith so that it disperses completely, and pour it into the workpiece.
4. Close the jar with a nylon lid and leave to drain. Remember to check in at least a couple of times a week to add water if it stops covering the cucumbers.
5. When the brine ferments and brightens, everything is ready. Move the jar to cold storage.

Pickled cucumbers with vodka

Another good recipe for preserving cucumbers for the winter is to add some vodka to it. This will ensure that the vegetable becomes strong and crispy.

Take for a 3 liter bottle:

• Cucumbers.
• Salt - 3 large spoons.
• Vodka - 50 ml.
• Sugar - 2 tablespoons.
• Garlic cloves - 4 pcs.
• Water - 1.5 liters.
• dill umbels, cherry and horseradish leaves (or root),
• Allspice - 8 peas.

How to salt:

1. Cut the garlic cloves and horseradish root, if you take it, cut off the tips of the cucumbers. Cucumbers, I remind you, you should first soak for a couple of hours.
2. Also, prepare the brine in advance: put salt and sugar in cold water, let it boil and be sure to cool it.
3. Fold all the spices on the bottom of the jar, then lay the greens. It remains to pour cold brine and pour in vodka.
4. Dip the nylon lids in boiling water for a few seconds and immediately close the jars.
5. Leave the jars in the apartment for three days, then put them in the cold. After 2 months, cucumbers can be tasted.

As always, I remind you that there are never too many recipes, and in my piggy bank there is still room for yours. So, if you throw in your version of pickling cucumbers for the winter in a cold way, I will not protest. On the contrary, I would like to thank you very much. With love… Galina Nekrasova.

1. Overgrown, but with unformed seeds, wash green cucumbers well, fold vertically into a jar mixed with dill umbrellas.
2. Boil water and cool. If you have water from a well or purified, then you can do without boiling. Boil only tap water.
3. Stir the salt in cold water until the crystals are completely dissolved and pour the cucumbers with cold brine to the very top of the jar.
4. Cover jars of cucumbers with a plastic lid and store in pantry at room temperature.
5. About a week before eating, soak the cucumbers in cold water to the desired salty condition.

Ingredients

for a 3 liter jar:

• cucumbers - 1, 5 - 2 kg;
• water (only well or purified) - 1.5 liters;
• salt - 90 g (3 tablespoons);
• garlic - 3 cloves;
• currant leaves - 7 pcs.;
• cherry leaves - 7 pcs.;
• oak leaves - 7 pcs.;
• dill with inflorescences - a few branches;
• horseradish leaves - 2 pcs.

Cooking method

1. Pour cucumbers with cold water and leave in it for 5-6 hours. Then cut off the tails of the cucumbers on both sides.
2. Prepare the leaves: blackcurrant, cherry, oak, horseradish and a few cloves of garlic, as well as dill umbels with stems.
3. Take glass jars, wash them under running water (I wash them with a simple dishwashing detergent and that’s it), they don’t even need to be wiped and dried. At the bottom of the jar, lay a few leaves from the set and garlic cloves.
4. Then stack cucumbers alternately with herbs and leaves. And so to the top of the bank.
5. Cover the last layer of cucumbers with leaves.
6. Prepare brine. To do this, measure the right amount of water and add the measured amount of salt to it, stir with a wooden spoon, let the water stand for 2 minutes, because there are a lot of impurities in the salt, they will all settle to the bottom. And pour prepared jars of cucumbers with clean brine.
7. Prepare lids. Take polyethylene lids intended for hot (as they are called). They differ from ordinary polyethylene lids in that they are not put on the jar without immersion in hot water.
8. Dip the lid in hot water for 30 seconds.
9. Then pull it out of the water and quickly put it on the jar until the lid has cooled. If it has cooled down, then again lower it into hot water and repeat. That's it, our cold pickled cucumbers are ready to go to a cold place and after 30 days they will be ready to eat.

• Time for preparing: 15 minutes -24 hours
• Dish type: Quick pickles
• Complexity: For a beginner

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

Pickled cucumbers in a jar in brine

Lightly salted cucumbers cook quickly compared to classic pickling. No need to sterilize anything, roll up and wait for a cold winter to open a jar.

Note to the owner! There are several ways to cook 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 salt it with boiling water.

Cooking freshly salted cucumbers in a liter jar. You can pickle cucumbers in dishes of any volume, then multiply the number of ingredients in accordance with the size of your jar.

Ingredients for salting in a 1 liter jar:

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

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

Garlic can be coarsely chopped to better feel its aroma. Sometimes the recipe even suggests grating it. At the bottom of the jar, lay the garlic and dill umbrella. Now it's the turn of cucumbers: put vegetables in a jar vertically to evenly pickle the fruits.

Advice! Use pimply varieties of cucumbers. Size matters! Choose medium-sized fruits. Too large cucumbers will not be hard and will lose their crunch characteristic of light salting, while small ones are more suitable for salting 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 capron lid. It is very convenient to store such cucumbers in a jar with a twist.

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

On a note! The first day, vegetables in brine can stand at room temperature. When salting is over, store 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 last the next day.

Pickled cucumbers with mustard

Mustard powder is also useful for quick pickling of cucumbers.

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

If you cook in the summer, then greens are never superfluous. 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 tablespoon;
• Mustard powder - 0.5 tbsp;
• Garlic - 4 cloves;
• Vegetable oil.

Don't be surprised if the recipe contains sugar. But it should be taken a little less than salt. Sweetness is needed in order to enhance the taste of mustard.

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

A spicy mustard appetizer is ready. Your guests will appreciate the effort, but have time to try it yourself before all the cucumbers are snapped up.

Instant pickled cucumbers (not for the 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 tablespoon;
• Carnation - 2 pcs;
• Peppercorns - 2 pcs;
• Currant leaves - 2 pcs;
• Horseradish (leaves, root) - 40 g.

For salting, use the bag. I advise you to take baking bags, as they are dense and 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 can leave the ends off.

The fastest recipe will not take more than 5 minutes to prepare. Put all the spices in a bag, cut the garlic into large pieces, and grate the horseradish root. The more horseradish you add, the sharper and crunchier the result will be.

Salt and add spices. Cucumbers can be cut 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, then in the evening you can safely open the package. These cucumbers are best served with boiled potatoes, chicken or meat. You can also use them to prepare Olivier 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 bag and shake well. Leave on the table for 5 minutes. Everything, 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 less caloric? 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 sheets;
• Garlic - 5-6 cloves;
• Rock salt - 3 tablespoons;
• Cherry leaves - 4 pcs;
• Celery stalks - 70 g;
• Greenery.

Advice! Iodized and sea salt is not suitable for salting. Use regular cookware. The fact is that iodine in the composition of salt reduces the ability of salt as a natural preservative. Have your pickle jars exploded? Perhaps the salt is to blame.

Prepare cucumbers, cut off the ends. Cut the leaves that you managed to find into pieces. If you did not find a cherry, then use currant or oak leaves.

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

On a note! It is not necessary for the recipe for lightly salted cucumbers to tamp the vegetables too tightly. For uniform salting, there should be a small distance between the fruits.

You don’t need to shake the jar, just cover it with a cloth or gauze and leave it to sour in a dark place for 3 days. In a couple of days they will be on your plate.

• Time for preparing: from 2 hours to 3 days
• Dish type: Conservation
• Complexity: For a beginner

Agree, it is convenient if such a necessary product is always at your fingertips. There is no need to buy barrel cucumbers from grandmothers, and it is also not necessary to salt in barrels yourself. The cucumbers that you get will be no worse. Especially cold cooked. That's where we'll start.

How to pickle cucumbers for the winter in jars: a cold way

I confess honestly: I recently learned about how to pickle cucumbers for the winter in jars in a simple cold way. And I was amazed at the ease of the recipe. Anyone can handle it, even children will be happy to help you pickle cucumbers. What I especially like: such preservation is prepared without sterilization. There is no risk of getting burned with boiling water, getting injured. You just need to wash and dry the jars well.

Consider a simple recipe on how to easily and correctly pickle cucumbers for the winter in 3 liter jars.

Ingredients for 1 jar:

• 2 kg of cucumbers;
• 3 large garlic cloves;
• 5-6 pcs. black currant leaves;
• 5-6 pcs. oak leaves;
• 5-6 pcs. cherry leaves;
• 4 umbrellas of dill;
• 4 medium sheets of horseradish;
• 6 black peppercorns;
• 2 bay leaves;
• 3 art. tablespoons of coarse salt.

Choosing cucumbers

First of all, you need to choose the “right” cucumbers: not smooth lettuce, but pimply, slightly prickly, with a plump skin. It is desirable that all root crops be approximately the same size - no more than 15 cm. Young cucumbers are usually sweet and dense, they do not contain voids, which means they will turn out crispy. Harvest them on the day of collection (or purchase).

Important! Salting water plays an important role. Ideal - spring, but you can use bottled or filtered. Vegetables salted in pure water are not only firm, they taste amazing! You can also insist filtered water on copper or silver.

Soak in water

Before pickling, be sure to soak the cucumbers for two to three hours in cold water. And if there is time, then half a day. Then they will become stronger and denser. In addition, in this way you will rid the vegetables of excess nitrates. Of course, the water after soaking will need to be mercilessly poured out.

Pay attention to the salt - it is best to take a large stone. Fine salt can give cucumbers unnecessary softness. Iodized is also not suitable.

Advice! As for spices and additional ingredients (fruit tree leaves, oak bark, etc.), the main thing here is not to overdo it. Excess additives can lead to fermentation of preservation. But it’s still not worth ignoring them completely if we want to get tasty and crispy cucumbers.

And now that you are already well versed in theory, let's move on to practice.

The sequence of pickling cucumbers in a cold way in 3 liter jars

• I hope you have already sorted out the cucumbers, selected the strongest and most beautiful ones, washed them, soaked them in cool water for several hours. In the meantime, take care of the jars and lids. Wash them thoroughly with baking soda and pat dry. Lids fit ordinary plastic. You can scald them with boiling water to be sure.
• At the bottom of each jar, lay oak, cherry and currant leaves, two horseradish leaves, bay leaf, peppercorns, dill umbrellas. Cut the peeled and washed garlic cloves in half and send them to the jar as well.
• Now we take clean cucumbers, we leave the tips not cut off. The first row is laid vertically from cucumbers of the same size. If your vegetables are still of different sizes, then for the first row, select larger fruits. Cucumbers are laid very tightly. The second row - as it turns out: both obliquely and horizontally, so that as many cucumbers as possible fit in the jar.

Why do you need to pack roots tightly? In the process of salting, they will decrease, the jar will become incomplete, and microbes can penetrate into the empty spaces formed. Therefore, the denser we tamp the cucumbers, the better for their taste and shelf life.

• In a separate bowl, pour 3 tbsp. l. salt, pour a glass of cold water, mix with a spoon. We pour into the bank. If salt remains at the bottom of the container, add water. Stir, pour back into the jar. Next, add everything with cool clean water so that it covers the cucumbers. We take the jar with both hands and shake it a little so that the water is evenly distributed.
• We put two sheets of horseradish on top of the cucumbers so that mold does not form. You can fold them in half or three to fit. We add a little more water. Slightly twist the jar on the table, gently holding it from above. Total water per jar takes about 1.5 liters.
• We put the jar in a large plate, cover with a lid on top (do not close tightly!). Gradually, the fermentation process will go on in the jar, and some of the liquid will pour out of it into a plate. Leave it like this for about three days, until the fermentation process stops. After 3 days, add salt water from the plate to the jar, close it with a lid. We store pickled cucumbers in a cool dark place.

Cucumbers are fragrant and stored until the new harvest (about a year). If you need to cook "Olivier" or other salads, cucumbers need to be soaked for several hours. These cucumbers are great for making pickle. Of course, then salting the soup is no longer necessary.

To familiarize yourself in detail with the process of how to pickle cucumbers for the winter so that they are crispy, this video will help you. Everything is very accessible and visual.

If you want to make seaming for the future, then the hot salting method is more suitable for you. Here you will already need metal covers and a seaming key.

How to pickle cucumbers for the winter in a hot way according to a simple recipe

Ingredients for a 3 liter jar:

• 1.7-2 kg of cucumbers;
• 2 pcs. bay leaf;
• 2 dill umbrellas;
• 2-3 pcs. cherry leaves;
• 2-3 pcs. black currant leaves;
• 2-3 pcs. oak leaves;
• 1 grape leaf (optional)
• 10 black peppercorns;
• Horseradish root - 6 cm;
• 5-6 garlic cloves;
• 0.5 pcs. hot pepper (optional);
• 2 tbsp. spoons of salt;
• 3-4 st. spoons of sugar;
• 0.5 tsp citric acid.

If so many components scare you, I can reassure you: for the first time, it’s enough to put dill, bay leaf, garlic, peppercorns. The remaining spices and leaves on the list are desirable, but not required. Cucumbers will still come out crispy and fragrant.

But if you try and put all of the above, then the taste will exceed your wildest expectations! All acquaintances will eat and praise, and then ask for the recipe.

Cooking:

1. Preparing cucumbers is no different from the cold pickling method. We select, wash, soak.
2. We process jars and lids: wash them well, scald them with boiling water. Lids can be sterilized with boiling water for about five minutes.
3. Put peppercorns, dill umbrellas, leaves (whatever you have), chopped garlic cloves on the bottom of the jar.
4. Then place the cucumbers very tightly. It is better to place the bottom layer vertically, then tamp the cucumbers horizontally and obliquely. Hot-pickled vegetables can shrink even further, so density is important.
5. Pour cucumbers with water brought to a boil (1.5 liters per 3 liter jar), cover with processed lids.
6. Wrap up to keep warm (towel or blanket). Hold for three minutes.
7. Then we drain the water.
8. We repeat the operation, but now we keep the cucumbers in boiling water for about five minutes. To do this, heat a new portion of water, pour the first portion.
9. Pour the water from the jar into the pan, prepare the brine. For one and a half liters of water, take 2 tbsp. tablespoons of table salt and 3-4 tbsp. spoons of sugar. It retains the color and elasticity of the cucumbers, but will not be felt at all in the brine.
10. Pour citric acid (0.5 teaspoon) into the jar, pour boiling brine. In this recipe, as in the previous one, cucumbers are prepared without vinegar. And citric acid contributes to the excellent storage of your preservation.
11. We roll up the jars with lids, turn them over, wrap them with a warm blanket. Now let it cool down slowly (about a day or two). Then the cucumbers are even tastier.

You can store jars of cucumbers prepared in this way in your home pantry.

Salt cucumbers in a mixed way in 2 liter jars

Yes, yes, you can pickle cucumbers both cold and hot at the same time. What is nice: such seamings are stored for a long time, and the taste of cucumbers is very reminiscent of grandmother's barrel ones. This time I give proportions for 2 liters. For our small family, this is the best size. I'm sure you'll like it too.

Ingredients:

• 1.1-1.3 kg of cucumbers;
• 10-12 pcs. black peppercorns;
• 2 tbsp. l. top salt (per 1 liter of water);
• 2 garlic cloves;
• 2 pcs. dill umbrella;
• 1 branch of tarragon;
• 1 sheet of horseradish.

Cooking:

1. Wash fresh and strong cucumbers, soak for several hours.
2. We wash the jars with soda (you can - with laundry soap), pour boiling water.
3. Drain the water after 5 minutes. You can also sterilize them in the oven for about ten minutes. Then put them upside down on a towel, let them stand for a while.
4. Lids also need to be sterilized. Boil metal for about 15 minutes. Wash plastic well with soap, then scald with boiling water.
5. I'm preparing the brine. A 2 liter jar will take about a liter of water, but it’s better to make a brine with a margin (not 1 liter, but one and a half). During fermentation, some of the liquid may spill out, and you will need additional brine to fill the jars to the top.
6. For 1 liter of water, put two tablespoons (with top) of coarse salt. Boil for three minutes, cool to room temperature.
7. Rinse the cucumbers again, cut off the ends, dry them.
8. At the bottom of each jar we put an umbrella of dill, chopped garlic, tarragon.
9. Then we tamp the cucumbers very tightly. We put the second umbrella of dill on top, cover with a sheet of horseradish, folded in two or three layers. Of course, all spices must be clean - washed and dried.
10. Pour the vegetables in the jar with cold brine. Cover with a lid, put the jar in a large plate.
11. We leave for two days for fermentation.
12. In an additional brine (remember, we made it with a margin), add reserve cucumbers, some spices, leave in another bowl. Let them get ready too.
13. Then pour the brine from the jar into the pan, add additional brine. Heat and boil it for about five minutes.
14. Rinse cucumbers directly in jars with cool boiled water to remove plaque.
15. If there is an empty space in the bank, fill it tightly with reserve cucumbers. Add peppercorns.
16. Pour hot brine over the jar.
17. Then cover with sterilized lids, roll up.
18. Turn over, wrap, leave for a day. Store in a cool place - cellar or pantry.

As you can see, there are fewer ingredients here, but this does not affect the taste. Cucumbers turn out amazingly tasty, crispy, and are stored for a long time.

1. Pickled and pickled cucumbers are not the same thing. For the preparation of the former, vinegar or citric acid is used, and for the latter, only salt.

2. Previously, cucumbers were salted in wooden barrels, but now this method is rarely used. It is much more convenient to salt vegetables in ordinary glass jars. Moreover, cucumbers are as tasty as barrel ones.

3. There are two ways of salting: cold and hot. In the first case, vegetables are poured with cold water, and in the second, most often, first with cold water, and then with hot infused brine. Jars with cold pickled cucumbers are closed with nylon lids and stored in the cold. And jars of cucumbers filled with hot water are rolled up with iron lids and can be stored at room temperature.

4. To make pickles firm and crispy, soak them in ice water for 3-4 hours. You can keep it longer, especially if the cucumbers are purchased.

5. Wash vegetables and greens, and sterilize jars and lids.

6. After pouring cucumbers with cold water, it is better to put a wide dish or basin under the jar. This is just for convenience: due to fermentation, liquid can seep through the lid.

7. Pickles will be ready in at least a month.

How to cook pickles

All ingredients are designed for one jar of 3 liters. You will need about 1-1½ kg of cucumbers and about 1-1½ liters of water for the brine.

However, it is better to determine the exact amount empirically: the cucumbers must be tamped very tightly, and the jar must be filled with water to the very edge.

A very simple recipe that does not take much time and effort. Cucumbers will turn out excellent.

The salting method is cold.

Ingredients

• 2 sheets of horseradish;
• 2 cherry leaves;
• 2 dill umbrellas;
• 2 cloves of garlic;
• ½ hot pepper - optional;
• cucumbers;
• 3 tablespoons of salt;
• water.

Cooking

Put horseradish leaves, currants and cherries, dill and coarsely chopped garlic and pepper on the bottom of the jar. Pack the cucumbers tightly into the jar.

Dissolve the salt in a glass of water. Pour the cucumbers with clean cold water up to half the jar. Then add saline solution and completely fill the jar with cold water. Close the jar with a tight nylon lid and immediately put it in a cold place.

kulinyamka.ru

Vegetables will give cucumbers an unusual pleasant aroma. And in winter, salted carrots and peppers can be used to cook or decorate other dishes.

Salting method - hot.

Ingredients

• 3 carrots;
• 1½ bell peppers;
• ½ hot pepper;
• 1 horseradish root;
• 2 dill umbrellas;
• cucumbers;
• 8-10 garlic cloves;
• 7 black peppercorns;
• 7 peas of allspice;
• 2½ tablespoons of salt;
• water.

Cooking

Cut the carrot into circles - small slices, and hot pepper - into small pieces. At the bottom of the jar, put coarsely chopped horseradish root and dill. Pack the cucumbers into the jar, alternating them with carrots, garlic and all kinds of peppers.

Dissolve the salt in clean cold water and pour over the vegetables. Close the jar with a capron lid and leave for 3 days at room temperature. Then pour the brine into a saucepan and bring to a boil.

It is not necessary to wash off the resulting white coating from the cucumbers. Fill them with boiling brine and roll up the jar. Place it upside down and cover with a warm blanket until it cools completely.

Thanks to the mustard, the cucumbers will acquire a slight spiciness, and the rest of the ingredients will make them very fragrant.

The salting method is cold.

Ingredients

• 2 dill umbrellas;
• 1 sheet of horseradish;
• 3 leaves of black currant;
• 3 cherry leaves;
• cucumbers;
• 3 cloves;
• 3 tablespoons of salt;
• 1 tablespoon dry mustard;
• water.

Cooking

Put dill, horseradish leaves, currants and cherries on the bottom of the jar. Tamp the cucumbers, alternating them with garlic. Leave some space at the top of the jar.

Pour salt and mustard into the jar. They will just take up the space left on top. Pour cucumbers with clean cold water. Close the jar with a nylon lid, shake slightly and put in a cold place.

Vodka will make cucumbers even more crispy and fragrant, while not being saturated with alcohol taste.

Salting method - hot.

Ingredients

• 3 dried bay leaves;
• 3 sheets of horseradish;
• 1 dill umbrella;
• 2 cloves of garlic;
• cucumbers;
• water;
• 3 tablespoons of sugar;
• 2 tablespoons of salt;
• 100 ml of vodka.

Cooking

At the bottom of the jar, put the leaves of parsley and horseradish, dill and garlic. Tamp down the cucumbers. Dissolve sugar and salt in clean cold water and pour over vegetables. Pour vodka on top.

Cover the jar with cheesecloth or a perforated lid. Leave the jar in a dark place at room temperature for 3 days, regularly removing foam from it.

On the fourth day, pour the brine into a saucepan and bring to a boil. After 5 minutes, pour the cucumbers with boiling brine and roll up the jar. Turn over, wrap with a blanket and wait until it cools completely.

Cucumbers are obtained with a slight sourness and a subtle bready flavor.

Salting method - hot.

Ingredients

• water;
• 2 tablespoons of salt;
• 60 g of rye bread;
• 5 dill umbrellas;
• cucumbers.

Cooking

Pour water into a saucepan, dissolve salt in it, bring to a boil and cool. Break it open and put it on the bottom of the jar along with the dill. Cut the ends off the cucumbers and place the vegetables in a jar.

Pour in the chilled brine, close the jar with a nylon lid and leave at room temperature for 3 days. On the fourth day, drain and strain the brine. Bring it to a boil and pour over the cucumbers. If there is not enough brine, add ordinary boiling water to the jar.

Roll up the jar, turn it upside down and cover with a warm blanket.