How to pickle cucumbers in a cold way for the winter: recipes. Salted cucumbers

Cucumbers pickled with simple salting are distinguished by their simplicity of taste and ease of preparation. Simple pickles have a rich sour-salty taste, which makes them indispensable for cooking dishes such as hodgepodge or pickle. And in general, I personally like the taste of simple pickles much more than pickled ones. However, they also have their drawbacks - cucumbers pickled with simple salting are not as crispy and cannot be stored for years as those that are thoroughly pickled, even without sterilization (I wrote the recipe for harvesting such cucumbers). The deadline for storage is until next spring, that is, about six months. Therefore, it does not make sense to harvest too many of them, but 3-4 jars must be made.

Cucumbers with simple salting for the winter

In a previous article, I wrote about how to make delicious and crunchy ones, and at the end of the article I mentioned that they can even be left for the winter. So, it is this recipe that allows you to make such a winter preparation. Only before salting, lightly salted cucumbers will need to be washed with clean cold water.

Fresh cucumbers are also suitable for this recipe, the only thing to consider in this case is the amount of salt, it will take twice as much.

Ingredients:

• pickled or fresh cucumbers
• fresh dill sprigs,
• Bay leaf,
• onions and garlic (if cucumbers are fresh).

Step 1. First we need to cook the marinade. Dissolve salt in pure water. For lightly salted cucumbers, pour 1 tablespoon of salt into 1 liter of water. If the cucumbers are fresh, then take 2 tablespoons per 1 liter, you can even with a tubercle.Also throw 10 - 15 black peppercorns and a couple of bay leaves into the marinade. Bring to a boil and leave to cool.

Step 2 Put cucumbers in clean jars and pour warm marinade over them. On top of them, you can put small sprigs of dill. If the cucumbers were fresh, then you can still put onions and garlic.

Step 3. At the end, close the jars with ordinary nylon lids and put them in a cool place where they will be stored all winter. That's all, have fun 🙂

I don’t know about you, but our main winter preparation is pickles for the winter in jars, crispy, strong, fragrant. You can’t go anywhere without them: you need them in salads, and you can’t do without them, and so crunch, and you can’t think of better snacks for strong drinks! To taste, they are very reminiscent of barrel ones, those that are called fermented and are still harvested in oak tubs in the villages. Our recipe for pickling crispy cucumbers is almost the same, but you can store them in a city apartment. The jars have been in the pantry for two years, and the cucumbers have never been capricious.

Recipe for pickled cucumbers for the winter in jars

Ingredients:

• Small cucumbers - 5 kg;
• horseradish leaves - 3-4 pieces;
• garlic - 2 heads;
• hot peppers - 2 pcs;
• horseradish root - 8-10 cm (optional);
• blackcurrant leaves - 15-20 pieces;
• dry dill and fresh umbrellas with seeds - 6-7 pcs each;
• celery (greens) - a small bunch;
• cherry leaves - 8-10 pcs.

For brine we take:

• Clean drinking water (not boiled!) - 5-6 liters;
• coarse table salt - per liter of water 80 grams.

Harvesting pickles for the winter in jars

The secret of successful pickling is not only in the right proportions, but also in choosing the “right” cucumbers. Only pickled varieties are suitable, they can be identified by the appearance of cucumbers: they are not smooth, but with pimples, light or dark, slightly prickly, bumpy. We select small and medium cucumbers, no more than 10-12 cm long. Very large specimens for pickling should not be used, it is better to cook from them - an excellent snack, by the way. My cucumbers, pour into a basin or a large saucepan, pour cold water from the tap. We leave for two or three hours. We change the water, fill it with clean water and keep the same amount. In a few hours, the cucumbers will be saturated with water, and then they will turn out elastic, crispy.

Let's prepare the herbs. Wash celery, stalks and umbrellas of green dill, leaves of cherries, horseradish and currants. Cut the garlic cloves in half, cut the hot pepper into circles. If there is a horseradish root, cut it into plates, if not, add more horseradish leaves. We cut them into small pieces, break the dry dill to make it easier to put in jars.

We tried to immediately lay out the cucumbers in jars and salt it like that. It is not very convenient because, when salted, the cucumbers settle, absorb the brine, and a void remains in the jar. I had to add from other cans. Another way that we use now, and which suits absolutely everyone, is to pickle cucumbers in a large bucket or pan and then arrange them in jars. We put a part of spicy greens at the bottom: fresh dill (umbrellas) and dry, celery and horseradish leaves, currants, cherries, a few cloves of garlic and pieces of pepper.

Lay out a layer of cucumbers. Those that are larger usually go to the bottom.

Again a layer of greens, garlic, pepper.

And again a layer of cucumbers. Thus, we alternate the layers until the cucumbers run out. The top layer is made from spicy greens.

We measure the required amount of salt: for five liters of water we need 400 grams of coarse table salt (the other is not used for salting!). Or count on your own for the amount of water you need. The proportions are as follows: 80 grams of salt per liter of water (these are two tablespoons with a high slide).

Pour 1-1.5 liters of cold drinking water (ordinary, from the tap) into the salt. Stir until the crystals are completely dissolved. Please note that there will be sediment from impurities at the bottom, so drain the salt water very carefully or use gauze folded in two layers.

We add the rest of the water to the saline solution (for 5 kg of cucumbers, about five liters of salted brine will be needed).

Fill the cucumbers with brine, completely covering them.

Press down with a plate. We put a jar of water on top so that the cucumbers do not float. Cover with a towel and leave for 3-4 days, depending on the temperature in the room. It is very hot here now, the cucumbers fermented in three days, last year they stood longer.

In a day or even the next day, a thin whitish film will be visible on the surface - this is the first signal that the fermentation process is proceeding as it should. This means that lactic acid bacteria have already appeared and in a day or two the cucumbers will be ready. During fermentation, a characteristic sour smell is felt, the cucumbers will gradually change color, become dark olive. If in doubt about readiness - try it.

Drain the brine, then strain through cheesecloth. We lay out cucumbers and greens in different bowls. We pour cold water over the cucumbers to refresh them and wash off the whitish coating, if any. Wash the jars in advance, bake them in the oven or warm them over steam. At the bottom we put some greens, garlic and pepper. We put the cucumbers vertically, then again the greens and already fill to the top, laying the cucumbers as it will. We got 6 liter cans and one 1.5 liter. We throw a few cloves of garlic, pepper into each jar, put horseradish leaves, celery on top.

We boil the brine, remove the foam that has risen with a slotted spoon. Pour boiling brine over the cucumbers, filling the jar so that it overflows. Cover with clean lids, leave for 20-25 minutes.

Drain back into the pan, boil, pour a second time. We leave for 10-15 minutes. For the third time, pour cucumbers with boiling brine and immediately roll them up with tin lids.

We turn over on the lid, wrap up until the next day, until the jars have cooled.

We take out the cooled jars with pickles for storage in the pantry or lower them into the underground, basement. The first days or even weeks, the brine in the jars will be cloudy, whitish. But gradually brighten, become transparent.

Preparing pickles in jars for the winter is not difficult at all, and we are sure that you will definitely succeed! If something is not clear - ask in the comments, we will try to answer everyone promptly. Good luck preparing for the winter!

Do you dream of learning how to pickle cucumbers for the winter yourself? We will introduce you to the basic principles of pickling, and also tell you how to pickle cucumbers in a cold and hot way.

Summer is a hot time for every good housewife, because it is at this time of the year that she must conserve the maximum amount of tasty and healthy vegetables. July is considered the ideal month for pickling cucumbers. Actually, only this month you can find the most natural and fragrant greens on the shelves of stores.

• Pickling cucumbers is a rather troublesome business. Since you will be using only one salt as a preservative, it is extremely important that the amount is sufficient. If you do not guess with the dose of this ingredient, then your vegetables will turn out either very salty or almost tasteless.

• But still, if you manage to observe all the nuances of salting and achieve the perfect taste, then in addition to crispy cucumbers, you can use the brine in which they are stored to prepare delicious homemade dishes. This spicy liquid will become simply indispensable components for the preparation of pickle, hodgepodge, okroshka and cabbage soup.

Why soak cucumbers before pickling, for how long?

• Many housewives, having bought cucumbers in the market or in the supermarket, bring them home and immediately begin to salt. As a result, because of such a rush, in winter they eat not hard and crispy greens, but not very tasty vegetables with large voids inside

• Most often this is due precisely to the fact that the cucumbers were put in jars without prior preparation. Usually greens that we buy in stores, before getting to our house, travel for some time and are stored in grocery warehouses. During this short period, due to increased temperature indicators, they become less solid and lose some of their natural moisture.

• And if you do not try to return the cucumbers to their hardness even before pickling, then this will certainly affect their taste. Therefore, even if it seems to you that the purchased vegetables are absolutely perfect, take your time and be sure to soak them in clean cold water. And only after they stand in it for at least 7 hours can you start salting

• But fill, pickling cucumbers requires maximum sterility, so after soaking the cucumbers, you must definitely rinse it again, and it is advisable to do this under running water. So you can get rid of the bacteria that appeared on the skin of the greens during the soaking process and you will not have to worry that they will become moldy during storage.

What kind of salt to use for homemade pickling of cucumbers and how much?

• Salt is almost the main component that helps cucumbers retain all their beneficial properties. A modern housewife has a fairly large selection of this product, so sometimes, at her own peril and risk, she puts sea or iodized salt in a jar of vegetables

• In principle, you can quite easily use such a preservative. Some housewives even claim that iodized salt makes cucumbers healthier. In fact, this is not at all the case. For the manufacture of this product, a substance called potassium iodide is used, which is categorically not suitable for canning food.

• In the process of long-term storage, it begins to break down and this immediately affects both the taste and the appearance of vegetables. If we talk about sea salt, then in terms of its qualities it practically does not differ from ordinary rock salt. The only thing that makes them different is the price.

• Therefore, there is no need to chase fashion and buy a more expensive product. You can quite easily buy rock salt familiar to us and use it to prepare delicious pickles. Moreover, it is rock salt that reveals the taste of greens as well as possible, while maintaining their natural hardness and crunch.

Seasoning for pickling cucumbers

• In order for the pickles to turn out to be as fragrant as possible, in addition to water and salt, it is necessary to add as many spicy seasonings as possible to the jar. Some housewives, due to a banal lack of time, buy ready-made seasonings and simply cover vegetables with them.

• In principle, the taste of such a product is quite tolerable, but still it cannot be compared with cucumbers that were pickled with fresh herbs. Therefore, if you want your greens to have their own special individual taste, then prepare the seasoning for pickling with your own hands.

• To do this, go to the garden and pick fresh currant leaves, cherries, horseradish, dill umbrellas and a few heads of garlic there. After all this greenery is thoroughly washed and dried, it can be safely laid out in clean jars

• And in order for the pickles to turn out not only fragrant, but also spicy, be sure to add a mixture of peppers, horseradish root and a couple of pieces of chili pepper to the cucumbers. If you are not too lazy and spend a little more time than usual, then in winter your cucumbers will be a great addition to meat dishes.

A simple recipe for pickling cucumbers for the winter in jars without vinegar: a recipe for a liter and three-liter jar, per liter of water

• It is probably difficult to find a person who would not like hot and spicy crispy cucumbers. Having tried them once, you will no longer want to eat pickled greens with hay. It is the absence of vinegar in the brine that gives them some particularly piquant taste, which is easily combined with almost all homemade dishes.
• But keep in mind that in order for the cucumbers to turn out to be quite firm, it is extremely important to put the perfect amount of salt in the jars. In order to achieve the right taste on a three-liter jar, you need to put 3 tablespoons of salt without a slide. Accordingly, 1 tablespoon will be enough for a liter
• Add exactly this amount of salt to cucumbers, even if it seems to you that the brine is slightly salty. In the process of pickling, cucumbers will take salt from the brine and the finished product will have the perfect taste.

So:

• We thoroughly rinse the jars, put them upside down and let them dry a little.
• We put the cucumbers in a large basin, fill them with cold water and leave to set for 5-7 hours
• In prepared jars we lay dill umbrellas, horseradish leaves and garlic cloves
• On top of the spices, carefully lay out cucumbers of the same size.
• We put water on the stove, add salt to it and prepare the brine
• Prepare the brine at the rate of 3 tbsp. liters of salt per liter of water
• While the brine is cooling down a bit, put currant, cherry and oak leaves on the cucumbers
• Fill the filled jars with brine and close them with nylon lids
• Move the cucumbers to a cool room and wait for them to ferment
• When the fermentation process reaches its maximum (the lids will be very swollen at the same time), open the jars and let the excess air out
• When the brine stops bubbling, close the jars again with lids and move them to the refrigerator or cellar.
• Make sure that the temperature in the room in which pickles will be stored does not rise more than 10 degrees

Hot pickling of cucumbers with citric acid: a recipe for 1 liter of water, for a liter and three-liter jar

Although such cucumbers require a lot of attention, they taste divine. Therefore, do not be afraid to spend your time and please your household with truly healthy pickles.

Recipe for hot pickled cucumbers:

• Carry out all the preparatory work as described in the previous recipe.
• Then prepare a brine from salt and water, cool it to 30 degrees and fill it with cucumbers
• Cover the jars with lids and leave to salt for a day
• During this time, an intensive fermentation process will begin and it will be possible to transfer containers with cucumbers to a dark, cool place.
• They must stay here for at least one week.
• When the cucumbers become salty and crispy, drain the brine from them and transfer them to a clean container with herbs and herbs
• Add citric acid to the brine, bring it to a boil and pour the cucumber jars with the resulting liquid
• Close them with lids, refrigerate and return to the basement or pantry for further storage.

Hot pickling of cucumbers with vinegar: a recipe for 1 liter of water, for a liter and three-liter jar

If you live in an apartment and you do not have a cold cellar or basement, then salt the cucumbers with the addition of vinegar. This component will make the brine more concentrated, and will also prevent the reproduction of pathogenic microflora, which likes to multiply on salted vegetables.

So:

• Wash the cucumbers and soak them for several hours in cold water
• Wash jars with baking soda and sterilize them over steam
• Do the same manipulations with lids.
• We put greens, spices and cucumbers in prepared jars and fill everything with boiled water
• We wrap the filled container with a towel and let it brew for 15-20 minutes
• Drain the slightly cooled water, add salt and sugar to it and cook the concentrated brine
• Add vinegar to jars with cucumbers, fill them with hot brine and tightly close the lids
• We leave the cucumbers to cool, and then put them in the pantry.

Cold pickling cucumbers without vinegar: recipe

• Cold pickling allows you to preserve the most natural taste of cucumbers, making them even firmer and crispier. The only thing you have to consider is that vegetables pickled in this way should be stored in a room that constantly maintains the same temperature.
• If you store them in a kitchen cabinet or a warm pantry, they will last just a couple of months and begin to deteriorate. The optimum temperature for storing such a product is +7 degrees.

Recipe for Pickled Crispy Cucumbers:

• Sterilize jars and lids and set them aside for a while
• Boil a large amount of water, pour it over the washed cucumbers and immediately transfer them to ice water
• When they are completely cool, carefully place them in jars.
• Put salt, pepper, horseradish root and currant leaves on top of vegetables
• Pour all this with cold boiled water in which salt is diluted
• Close the jars with tight lids and immediately lower them into the cellar

Pickling cucumbers in a barrel: recipe

• If you dream of trying cucumbers prepared according to an old recipe, then for this you will have to find a real oak barrel. First you need to pour water into it and wait until the wood slightly absorbs it.
• After it swells a little, the water will need to be drained and the barrel allowed to dry a little. In order for the cucumbers to be as fragrant as possible, be sure to rub the entire inside of the barrel with fresh garlic. After the preparation of the container is completed, you can begin to pickle greens

So:

• Rinse the cucumbers, fill them with water and leave to soak in moisture for 10-12 hours
• Prepare a large amount of horseradish leaves, cherries and currants
• Be sure to prepare and cool the brine to room temperature in advance
• Prepare the brine at the rate of 900 g of salt per 10 liters of water
• Start laying cucumbers mixed with spicy herbs in a barrel
• For more piquancy, you can also add horseradish root to vegetables.
• When the barrel is completely filled, fill it with brine, cover with a cloth and a special lid
• So that during fermentation the greens do not rise above the brine, be sure to put something heavy on the lid
• After about 25 days, the cucumbers will be ready to eat.

Salting cucumbers for storage in the apartment: a recipe

If you plan to store cucumbers in quartzite, then in addition to herbs and spices, add components to the brine that will not allow various pathogenic microflora to develop. These products include horseradish root, red hot pepper and mustard seeds.

If at least one of these components is present in a jar of greens, then they will definitely stand all winter. If your household likes very spicy dishes, then with peace of mind you can add all three products at the same time.

Recipe for spicy pickled cucumbers:

• Pour thoroughly washed cucumbers with water and let them absorb moisture.
• After 5-7 hours, drain the water from them and rinse them again in clean water.
• Scald a large enamel pot or bucket with boiling water
• Wash greens under running water, pour currants, cherries, horseradish root and dill umbrellas
• At the bottom of the pan we put the leaves of horseradish, cherries and currants, add a few pieces of horseradish
• On top of all these fragrant seasonings, lay out a ball of cucumbers
• The next ball should consist of dill umbrellas, garlic, hot peppers and mustard seeds
• Alternate layers until the pan is full.
• Try to stack the cucumbers in such a way that the spicy greens are the overestimating ball.
• Pour the greens with a brine of water and salt and cover everything with a lid
• Put the cucumbers in a dark cool place for 20-30 days
• After this time, the salted vegetables will be ready to eat.

Dry pickling of cucumbers without brine

If you need to make cucumbers in a faster way, then pickle them in an ordinary plastic bag. This method allows you to achieve the desired result much faster, and literally a day after the start of the pickling process, you can please your family with hard and fragrant cucumbers.

Pickling cucumbers in a bag with dill:

• Choose small firm greens and rinse them in cold water.
• Carefully cut each cucumber with a knife and place them in a clean bag.
• Chop the dill, parsley, celery, garlic and hot peppers and add it all to the cucumbers
• Salt, pepper vegetables with herbs and tie the bag as carefully as possible
• Shake the bag vigorously, put it in a bowl and put it in the refrigerator for a day.
• Transfer the finished cucumbers to a hermetically sealed container and store in a cool, dark place.

Salted pickled cucumbers: recipe

• Although the greens prepared in this way are slightly similar to an ordinary vegetable salad, this does not affect their taste in any way. But since in the process of cooking they release juice very much, it is best to pickle such quick cucumbers not in a bag, but in a plastic container
• If you come across very juicy greens, then you can use the resulting brine to make okroshka or fragrant summer pickle

So:

• Wash the cucumbers and cut them into small rings
• Salt them, pepper them and put them in a plastic container
• Chop garlic, dill, parsley and chili as finely as possible
• Grind all these ingredients with sugar and add the resulting paste to the cucumbers
• Mix everything thoroughly, close the lid and leave to infuse for 2-3 hours
• Serve lightly salted cucumbers with young potatoes or lean meat

Video: Cucumbers for the winter. Like from a barrel, for home storage

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

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.