An easy way to pickle cucumbers. Pickled cucumbers: The most delicious and crunchy! Ingredients for one liter jar

The main task of pickling cucumbers in jars for the winter is to make them crispy. Perhaps everyone loves pickled cucumbers, but how to cook them correctly?

To do this, you need not only to make the brine itself correctly, but also carefully select vegetables. Then the finished dish will turn out to be truly tasty and will delight not only the eye, but also the stomach.

So, we salt crispy cucumbers in jars for the winter; where to start? Of course, with vegetables.

Cucumbers are different - large and small, and also green and yellow, pimply and smooth, etc. Choosing the most suitable vegetables is not difficult - for this you need to know a few simple tricks:

1. Of course, you should take only beautiful cucumbers of the correct shape. There should not be any hooked, fused specimens. Moreover, dried, cracked fruits are not allowed.
2. Cucumbers must be ripe, otherwise there is a serious risk that they will be bitter, and this will spoil the dish. On the other hand, one should not take yellowed cucumbers, including those that already give the first signs of yellowness. After all, we are used to eating only unripe specimens. Interestingly, even the word "cucumber" in Greek literally means "unripe".
3. All fruits should be approximately the same size, about 10-15 cm long. You can take a little more and a little less, but the main condition is that there should not be too large and too small vegetables in one jar.
4. Another useful observation is that only pimply cucumbers should be used for pickling, because smooth ones pickle much worse and, moreover, they do not have such a rich taste.
5. And the last moment. If cucumbers are sold with small tails (straight from the garden), and at the same time the tails are elastic, then this is the best option. A similar fact means that the fruits were plucked quite recently. And if the ponytails withered, it means that quite a lot of time has passed.

However, this is not a reason to refuse to purchase such vegetables (unless, of course, they pass the rest of the criteria). The fact is that store-bought cucumbers can be easily “brought to life” - for this, it’s enough just to hold them in cool water before salting, leaving them to stand overnight.

By the way, this procedure is also useful in the sense that it relieves the fruits of excess nitrates, which dissolve well in water.

We salt cucumbers for the winter in a cold way: a simple step-by-step recipe with a photo

Of course, the main requirement for cucumbers is that they turn out to be crispy and not yet burst during salting.

Products per liter jar:

• 700 g cucumbers;
• 0.5 liters of water;
• dill - 2 sprigs (you can take umbrellas);
• 3-4 leaves of currant and cherry;
• garlic - 4-5 cloves;
• salt - 1 large spoon with a slide;
• sugar - 1.5 tablespoons with a slide;
• bay leaf - 2-3 pieces;
• peppercorns - 10-15 pieces;
• horseradish roots;
• chili pepper (optional)

The recipe calls for salting in a 1 liter jar. If you want to pickle cucumbers in traditional 3-liter jars, then the amount of all components must be increased by 3 times, respectively.

How to deliciously pickle crispy cucumbers for the winter

Step 1. First of all, you need to cool the cucumbers - keep them overnight in the refrigerator in cool water. This will prevent them from exploding while cooking.

Step 2. You need to wash and sterilize the jar well (hold for 10-15 minutes over steam with boiling water).

Step 4. Put peppercorns on top, the remaining greens and mix thoroughly. Pour cold, previously settled water to the top, cover with gauze and leave to stand for 4-5 days. You don’t need to immediately close the lid - the cucumbers must first ferment.

Step 5. On the fifth day, you can start rolling cucumbers in a jar. By this time, the cucumbers will have completely fermented, and the foam will be clearly visible on the surface.

It can be drained by adding fresh brine made according to the same recipe to the jar. The main condition is that the water should completely cover the cucumbers.

Step 6. We close the jar with a nylon tight lid (you can also roll it up with metal lids). We put in the refrigerator or in the cellar - let the cucumbers wait in the wings.

They will be ready in a month, and the total shelf life is up to a year. However, you can store 2 or even 3 years. But then their taste will begin to noticeably deteriorate, so it is better to eat in 1 season.

Pickling cucumbers for the winter with mustard in a cold way

Cucumbers salted in this way are crispy and savory, well stored and do not lose their color.

So, we need the following products:

Ingredients for a 3 liter jar

1 kg of cucumbers; 3 cloves of garlic; 3 leaves of currant and cherry; a piece of horseradish root; several sprigs of dill; black pepper 5-8 peas; 1 teaspoon mustard (powder); 3 tablespoons of salt.

We remind you that for pickling cucumbers for the winter, we take simple coarsely ground kitchen salt (not iodized!)

How will we pickle cucumbers with mustard

Step 1. Soak cucumbers for several hours, and at this time we prepare jars - wash well and sterilize.

Step 2. At the bottom of the jar we put:

• peeled and chopped horseradish
• cherry and currant leaves,
• dill sprigs,
• peppercorns.

After that, we tightly lay the cucumbers, sprinkling them with garlic cloves.

Step 3. Prepare the brine: dissolve the salt in warm water. Pour cucumbers in jars with this brine.

Step 4. The last step is to fill each jar with dry mustard. Then the jars are covered with a lid and left for 5 days.

After the brine has become transparent, and the sediment has settled to the bottom, drain the brine from the cans. Next, the jars are filled with cold water, which is then poured out.

This process should be repeated several times until all sediment has disappeared and the water is clear.

Step 5. At the last stage, carefully pour water into the jar - slowly, without bubbles, and to the very edge of the jar. The jar filled in this way is rolled up with a metal lid.

Pickled cucumbers with mustard will be ready after 3 months. Salting for the winter in this way allows cucumbers to be stored for 2-3 years.

How to pickle crispy cucumbers for the winter: a hot way

The above described method refers to cold ones, because chilled cucumbers are poured with cold water. To give the fruits a pleasant crunch, you can also try the hot method of pickling cucumbers for the winter. It has its undeniable advantages:

1. Salt, sugar and other spices dissolve much faster in hot water.
2. Spices penetrate fruits better.
3. The leaves of cherries, currants and other berries that are used in the recipe release their substances better into the solution (the process is similar to brewing tea). Among their components, tannins are especially valuable - they give the cucumbers the desired crispy taste.

To prepare pickles in jars for the winter, according to this recipe, you will need:

Ingredients for a 3 liter jar:

• 1 kg of cucumbers;
• 1 liter of water;
• salt and sugar - 1 large tablespoon with a slide;
• vinegar 70% - 1 dessert spoon (or 3 tablespoons of regular 9% vinegar);
• garlic - 3-4 cloves;
• dill - several branches, 2-3 umbrellas;
• 10-15 peppercorns;
• 3-4 leaves of currant, cherry, raspberry.

How to pickle cucumbers hot

Step 1. We pre-soak the cucumbers in cool water, but leave them on the table so that they reach room temperature. In the meantime, sterilize the jars (10-15 minutes over water vapor over boiling water or 3-4 minutes in the microwave).

Step 2. In the meantime, prepare the brine: bring 1 liter of water to a boil (previously it is better to defend it), then add salt, sugar, dill leaves and berries, as well as pepper (10-15 peas). You can also add a few bay leaves there.

Step 3. We put the cucumbers in a jar and fill them with hot brine to the top, let them cool for 1 hour and add vinegar. Then we cover the jars with lids (loose) or gauze, put in a dark (but not cold) place for the night.

Step 4. After a day, we roll up the jars or simply close them with tight lids. We remove cucumbers in jars in the refrigerator.

Periodically they need to be shaken - especially at the very beginning. After all, salt and other spices should be properly distributed throughout the volume.

Crispy pickled cucumbers in jars - an excellent preparation for the winter

Hot pickling of cucumbers with aspirin

Such a recipe for pickling cucumbers for the winter at home has long been known and popular. Banks are well stored and do not explode.

We will need the following ingredients for a 3 liter jar:

• cucumbers (preferably small) - 1.5-2 kg;
• dill greens - 1 large bunch;
• garlic - 6-8 cloves;
• water - 2 liters;
• bay leaf - 5-6 leaves;
• allspice peas - 3-4 pcs.;
• dry cloves - 2-3 pcs.;
• coarse kitchen salt - 3 tablespoons with a slide;
• sugar - 6 tablespoons without a slide;
• aspirin (tablets of acetylsalicylic acid 0.5 grams) - 3 pieces.

We will act like this:

Step 1. Wash cucumbers thoroughly (if they are heavily soiled, clean with a brush) and soak in cold water for several hours.

Step 2. At the bottom of the washed and sterilized jar, lay a few sprigs of dill and a couple of cloves of garlic. Then we fill the jar tightly with cucumbers and put garlic and herbs on top again.

Step 3. Drain the water (it is better to use a special lid for this) and repeat the whole process again.

Step 4. After the second drain, we set aside a jar of cucumbers and start preparing the marinade: boil water in a saucepan again, add salt, sugar, bay leaves and allspice.

Step 5. And now the turn of aspirin has come: we take 3 aspirin tablets, finely crush them and pour them into a jar of cucumbers. And now you can pour the hot ready-made brine.

Step 6. And now, using a seaming machine, we preserve cucumbers, turn the jar upside down and cover with a blanket. Leave for a few days to cool completely. Then we put the jar in a cool place and wait for winter, when we can taste delicious and crispy pickles.

Salting large cucumbers for the winter in jars: a cold way without vinegar

It happens that often there are large overgrown cucumbers, and the housewives do not know what to do with them. We will not be upset if you have a crop of large cucumbers, but we will salt them in our own juice.

Let's take a 3-liter jar:

• medium and larger cucumbers 700-800 g;
• large cucumbers - 1.5 kg;
• salt - 2 large spoons with a slide;
• garlic - 4-5 cloves;
• horseradish leaf;
• dill and spices - to taste.

How to pickle large cucumbers:

Step 1. Wash large cucumbers, peel and rub on a coarse grater.

Step 2. Put spices to taste in the prepared jar at the bottom, pour a tablespoon of salt, a couple of cloves of garlic and a layer of grated cucumbers.

Step 3. Next, wash and take medium-sized cucumbers (if they are too large, cut them into pieces), put them in a jar and sprinkle with grated cucumbers. So we fill the jar to the very top - alternating whole and grated cucumbers.

Step 4. On the last layer of grated cucumbers, pour a tablespoon of salt (with a slide), add a couple more cloves of garlic and cover with a leaf of horseradish.

Step 5. As you might guess, we get pickles in our own juice! It remains only to close them with a dense polyethylene lid and put them in the refrigerator.

How to pickle cucumbers for the winter in 3-liter jars: a recipe with surprises

To prepare delicious crispy cucumbers, we need:

Products:

• 3 kg of cucumbers;
• 1 standard glass of salt (10 tablespoons);
• 1.5 liters of cold water;
• several leaves of currant, raspberry, cherry;
• several umbrellas of dill;
• 1 head of garlic.

At first glance, it seems that there is too much salt, but let's not rush to conclusions - it's better to try to cook cucumbers according to this recipe.

How will we pickle cucumbers:

Step 1. We prepare cucumbers (let's lie down overnight in cold water) and sterilize the jars in any convenient way.

Step 2. We put the fruits in a container, after cutting the rounded ends (this is not necessary, it just turns out more beautiful). Note that no greenery is added at this stage.

Step 3. Dissolve a glass of salt in 4-5 glasses of water and pour the brine into a jar.

Step 4. We cover the container with a lid (loosely) and remove it for exactly two days in a dark place (but not in the refrigerator).

Step 5. And now the promised surprise. We take out the jars and ... completely drain the water, we won’t need it anymore.

We thoroughly wash the cucumbers under running water, lay the garlic, leaves, spices and - one more surprise! Pour cucumbers with plain cold water. We roll each jar with an iron lid and put it in the refrigerator.

Pickled cucumbers for the winter in 3-liter jars

You can find dozens, if not hundreds of recipes on how to pickle delicious crispy cucumbers for the winter. But their general principle is the same - we select moderately large, suitable-sized fruits, properly prepare the brine based on a verified ratio of salt and water (sugar to taste).

And, of course, we add the leaves of berry bushes - thanks to the tannins that they contain in excess, cucumbers turn out to be truly tasty and crispy.

And the last tip. Since there are really a lot of recipes for how to salt cucumbers in jars, and everyone has their own taste, one simple and wise conclusion suggests itself. Let's try to make 1-2 jars using 1 technology, and others - using another.

How many recipes how to make a seam - so many jars. Just don't forget to sign each of them. And you can also set the date of salting - then you get a real experiment, because there is nothing better than personal experience.

Bon appetit!

When we lived in a hostel in my student years, I was lucky to try many different pickles and canned cucumbers: all the girls brought their mother's preparations, and then treated each other.

So, everything is known in comparison, and pickles in a cold way are my favorite. The only drawback of these cucumbers is that they need to be stored in a cold basement, or refrigerator, so it is not very suitable for city apartments.

The most delicious vinaigrette is obtained from pickles, they can be eaten simply as an appetizer with.

Despite the fact that we live in an apartment, I make 2-3 jars of such cucumbers and store them in the refrigerator. This summer, my daughter and I were visiting my grandmother and pickled cucumbers all together. The recipe for pickles for the winter is very simple, you will see for yourself by reading the article to the end.

I offer you a recipe for pickled cucumbers, according to which my grandmother has been making them for more than a dozen years. The recipe is proven, the cucumbers are crispy and not very salty, they can be stored in the cellar for up to 2 years.

For pickling cucumber, you will need any jars and nylon (plastic) lids. I do not recommend taking metal screw caps, because they rust (both inside and outside ...)

So, for pickling cucumbers, we need the following:

• cucumbers
• Clean and dry jars 1 liter, 2 liter or 3 liter
• Nylon covers
• horseradish leaves
• dill umbrellas
• Black peppercorns
• Peeled garlic
• chilli pepper
• Dry mustard
• Oak leaf (to crunch cucumbers)

For brine:

• 1 liter of cold running water
• 2 heaping tablespoons (60g).

Cooking:

If you can put less salt in salt, then the lack of salt in pickled cucumbers can contribute to the development of bacteria. As a result, cucumbers can become soft and not tasty.

Soak cucumbers in cold water for 3-5 hours (and preferably 5-8 hours, especially if they are purchased cucumbers). This must be done so that the cucumbers get the missing water, otherwise they will get it from the brine and it may not remain in the jar at all. Rinse cucumbers under running water. The ends of the cucumbers can be left uncut.

Wash jars and lids. (I don’t sterilize or dry them in this recipe. But, if you pour boiling water over jars and lids, then this will only be a plus).

Lay cucumbers, shifting evenly with herbs.

Do not forget about garlic, chilli pepper and dry mustard. For a 3-liter jar, you need about 5-6 cloves of garlic, 1 chilli and 1 teaspoon of dry mustard.

Dissolve in a separate container 2 heaping tablespoons of coarse salt in 1 liter of water (about 1.5 liters and 3 tablespoons of salt per 3-liter jar).

Mix well and let stand. Usually a precipitate is obtained from coarse salt. I don't put it in a jar. Fill the jars to the very top. Cover with regular plastic lids and refrigerate.

Periodically (every 3-5 days) look and make sure that the cucumbers are covered with brine, otherwise, if this is not done, then the cucumbers without brine can become soft and mold will form.

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.

Salted, pickled cucumber... Not just a vegetable from a jar, but a real symbol of the Russian feast. Well, what is a table without pickles?
Pickled cucumber - and a component of the eternal Olivier salad, and a component of an appetizing pickle, and an appetizer for strong drinks. And just like that, with potatoes, pickled crispy cucumber is loved by everyone. Well, it’s always a pleasure to prepare several cans of such pickles for the winter, if only the recipe were good.

Active cooking time - 1 hour 10 minutes. The ingredients are given for a 3 liter jar.

Ingredients

• cucumbers - 2 kilograms
• "bouquet" for salting - 2 pieces
• garlic - 1 head
• black peppercorns - 20 pieces
• allspice - 20 pieces
• rock salt

Cooking

Large photos Small photos

Wash cucumbers thoroughly. If the cucumbers are not just from the garden, then fill them with cold water for several hours, preferably at night.



Prepare a "bouquet" for salting and half the amount of pepper. The composition of the "bouquet", as a rule, includes: mature dill umbrellas, horseradish leaves, currants, cherries. Oak leaves, tarragon and fennel are also used. Wash the "bouquet" thoroughly, chop coarsely. Divide half a head of garlic into cloves and peel.



In an enamel bowl, lay in layers: a layer of “bouquet”, garlic, pepper, a layer of cucumbers, and so on, until the ingredients run out. The last layer should be the "bouquet".



Prepare the brine. In a liter jar, pour cold unboiled water to the top and put 2 tablespoons of salt. Stir until completely dissolved and pour into a bowl with cucumbers. Repeat the process until the cucumbers are completely covered with the brine. Cover the top of the cucumbers with a clean plate so they don't float. Leave the cucumbers to soak for 3-4 days. The salting time depends on the air temperature. The warmer the room where the cucumbers are, the faster the pickling process takes place.



For 3-4 days, cucumbers can be rolled up. If they are not completely salted yet, then it's okay, they will reach the bank already. First, prepare the dishes for canning: rinse glass jars and metal lids with soda. Scald the jars with boiling water, and boil the lids for 5 minutes.



Prepare a new "bouquet", garlic and the remaining pepper for pickling. Wash the “bouquet”, divide half a head of garlic into cloves and peel.



At the bottom of the prepared glass jar, put the “bouquet”, garlic and pepper.



Then put the pickled cucumbers in the jar as tightly as possible.



From the brine in which the cucumbers were fermented, remove the old "bouquet". Put the brine on the fire, bring to a boil. Remove the formed foam.



Pour the prepared cucumbers with boiling brine.



Roll up the cucumber jars immediately.



Turn jars of cucumbers upside down and wrap in a blanket for 1-2 days until completely cool. After the blanks have cooled, take them to the pantry for storage.

For pickling, choose cucumbers of late varieties, then the cucumbers will turn out crispy.

Do not use iodized and fine salt.

Don't over-salt the brine. If you put more salt than you need, then the fermentation process will be weak or not happen at all.

The brine when pickling cucumbers should be cloudy. This means that lactic acid has formed, which has preservative properties, and fermentation is proceeding correctly.

Pickled cucumbers, tasty and crunchy, are a favorite snack in every family. With the onset of summer, housewives prepare them in large quantities so that in winter they can open a jar and please their relatives. Moreover, there are a huge number of harvesting methods today. Pickled and salty, pickled, crispy and not very, sour, sweetish. Most often, the fruits are poured with hot marinade. This makes it possible to avoid long sterilization, which means that the cucumbers will not become soft. But there is another option. Some housewives salt cucumbers in a cold way for the winter. Let's take a look at what it is, the pros and cons.

Universal Recipe

Once you try this blank, you will understand that now you will only do it this way. This saves a lot of time. It is very easy to roll up cucumbers in a cold way for the winter, even a novice hostess can do it. There is one subtlety here that you need to know. Delicious fruits can be eaten immediately, that is, there will always be salted cucumbers on the table. And by removing the jar for long-term storage in the refrigerator or cellar, you will then get excellent salting.

Technology

Cucumbers in the cold way for the winter can be cooked in the country, where there is no hot water and conditions for canning. They are filled with cold water, kept warm until the brine is cloudy, and closed with plastic lids. This recipe is sure to be loved by your family. Without being subjected to heat treatment, the fruits retain a special crunch. Part is eaten immediately in the hunt, the rest can be removed in the cold.

Salting secrets

To cook cucumbers in a cold way for the winter, you need to choose high-quality products. Of course, the best ones will be those that you have grown yourself. But those bought on the market are quite suitable, especially if you choose them correctly. Cucumbers must be necessarily small, in this case they fit well in a jar. Small young Zelentsy will be the best choice. They have a delicate, sweetish taste, and there are no voids inside. Therefore, you are provided with crispy cucumbers.

The variety matters too. If the fruits are smooth, with white spikes, then this is an option for salads. And wat will need small strong men with black spikes and pimples. They should be firm to the touch, and the light part should not cast yellow. And most importantly, if the fruits are bitter, then you can safely put them aside. Crispy cucumbers from them will no longer work.

The best water

It has already been tested on the experience of many housewives, salting using spring water and city, tap water, comes out completely different. Therefore, it is best to use pure. Of course, you first need to make sure of its composition. Today, one can easily do an analysis in the laboratory for such a check.

If spring water is not available, you can buy bottled water. If you are salting in the country, and there is no well or spring, then you can filter the tap water, boil it or even insist on silver, at least for a few hours. In it, pickling cucumbers in a cold way for the winter turns out flawless every time.

Fruit preparation

To make them especially tasty, you must first place the cucumbers in cold water. Even if the fruits were just taken from the garden, this measure will still not be superfluous. Most often, housewives say that this rule does not apply to the harvest from their garden. But from this, pickling cucumbers in a cold way for the winter only wins. The fruits will become more elastic and strong. Purchased on the market, it is necessary to keep in water for at least 3 hours, and preferably half a day.

Spices

Every housewife has her own recipe. Some take only allspice. Someone also puts cloves. But the classic set is the following: currant dill and pepper. Fans add oak and cherry leaves, various berries, garlic and mustard. If you want the salting to be spicy, then you can take horseradish roots, celery and dill, mint and tarragon, lovage and basil. The leaves are cut into large pieces, in this case nothing needs to be crushed.

Training

Many housewives make cucumbers in jars in a cold way. Now let's take a closer look at the recipe. To start conservation, you need to stock up on jars and nylon lids that are suitable in size. It is very convenient that nothing needs to be rolled up. The jar can be opened and closed at any time. By the way, metal covers can also be used, but in this case, be prepared for metal corrosion inside and out.

Soak the cucumbers in a bowl, pour over the greens separately with boiling water. Experienced housewives recommend doing without a currant leaf, because this can contribute to the formation of mold.

Conservation process

It is very important to prepare a sufficiently concentrated brine. The lack of salt provokes the growth of bacteria, because of which the cucumbers will quickly become soft and tasteless. The currant leaf has already been mentioned above. Even if you love this fragrance, it is best to do without it. Now let's go step by step:

• Soak cucumbers. So they will collect the required amount of water, and will not take it from the brine.
• Wash clean jars and lids with boiling water.
• Put vegetables and herbs in them.

Ready to fill. To do this, in a large saucepan you need to dilute rock salt with water. It takes about 2 tablespoons per liter of water. Stir gently and let stand. Now pour the brine into jars and cover with plastic lids. Such a simple cold way sometimes causes distrust. How so, without sterilization and other headaches. So it is, everything is very easy.

fermentation process

It's too early to lower the jars into the cellar. They need to be put in a cool place and checked every two to three days. Interested in mold. Usually cucumbers that protrude from the brine are covered with white bloom. Therefore, it is important to control its amount and add as needed.

The fermentation process is natural. There is absolutely no need to worry about this. At first, the brine becomes cloudy, foam appears, but over time this will pass. The colder the place where the jars are, the longer this process will take. Therefore, some housewives recommend leaving them in a warm room for full maturation. Jars are best placed in a tray, because some brine will run out. It needs to be replaced with fresh. As you can see, cucumbers are being prepared for the winter in a cold way without vinegar. This is important for people whose diet prohibits the use of pickled fruits.

Vodka and cucumber

This is a classic duet. However, today we are not talking about eating vegetables as a snack under a sweaty 100 grams. This is a special recipe for pickles that are good for vinaigrettes and salads. They will be strong and crispy, and cooking will not take much time. So, in order to prepare cucumbers with vodka for the winter in a cold way, you will need a three-liter jar, 50 ml of vodka, four tablespoons of salt, spices and one and a half liters of water.

Let's start cooking

In principle, the method is not much different from that described above. Soak the cucumbers for several hours so that they crunch nicely. Put all the fragrant herbs on the bottom and lay the cucumbers. Try to choose not the largest ones, so the workpiece will only taste better. Pour salt into each jar and fill with spring or bottled water. Now cover and leave to ferment for three days.

Is there a film on the surface? Very good, now it's time to move on to the next step. Drain the brine and add new water. Add a heaping tablespoon of salt. Pour in the vodka and close the lid. Now you can send to storage. The final cucumbers will be ready in two weeks.

Little tricks

If cans rolled up in the classical way can be stored in an apartment, then these will have to be taken out into the cold. In heat, they will swell, and cucumbers will become unsuitable for eating. Usually the pickle is completely ready for use in a month. Do not forget that before putting on the jar, the lids must be heated in hot water. As they cool, they will shrink into place.

So that the jars do not swell, some housewives add a few pinches of mustard seeds to the brine. Horseradish, placed under the lid, prevents the formation of mold. A tablespoon of alcohol is also effective in preventing an explosion. If you want the cucumbers to be more crispy, then add a piece of oak bark. For express pickling, if you need to get the result as quickly as possible, cut off the tails and prick the fruits themselves with a fork.

Instead of a conclusion

Salting in a cold way can greatly save the time of the hostess. The process is greatly facilitated, a minimum of time is spent in the kitchen, and as a result - excellent cucumbers that are just waiting to be on your table. If you have not practiced such methods so far, then it's time to start. The only requirement is to have cold storage. At room temperature, such pickles explode.