Sour cucumbers. Pickled cucumbers for the winter in jars in a cold way

Vegetables

Description

Ingredients

Steps

Take the required amount of cucumbers, then rinse them under water and separate them from the buttocks. Then place the prepared vegetables in a large amount of cold water for two hours. This must be done so that all the bitterness comes out of the cucumbers..



In the meantime, prepare the jars. Wash them very well, dry and sterilize. How to sterilize the container is up to you, the main thing is that this process is done with high quality.



In order not to burn your hands with sterilized jars, they need to be given a little time to cool, and after that you should start filling them. The first thing to send to jars is garlic, black peppercorns and dill. Then it is worth starting to fill the container with cucumbers and you need to do this so that the vegetables in the jar are tightly pressed against each other. Put a sheet of horseradish on top of the rammed cucumbers and, if desired, you can add a little more dill to the workpiece. Next, sprinkle the vegetables with salt.



Now fill the workpiece with cold water and pour it gradually so that in the process the salt begins to dissolve. That part of the salt that does not melt immediately will melt later..



Put prepared jars of cucumbers in suitable containers. This is necessary so that during the fermentation process, the brine that will flow out of the cans does not fall on the table, but directly into this container. Also, do not forget to slightly cover the jars with nylon lids, then leave the vegetables in this position for two to three days. During the fermentation process, foam and slight turbidity may begin to form in the blanks - do not be upset right away, because this is normal.



After two or three days, pour the brine in the jars with cucumbers into a deep saucepan, then add a little water to it and mix it thoroughly. Then boil the resulting liquid for one minute. Fill jars with pickled vegetables with boiled brine and close them with either nylon lids or iron lids. Be sure to immediately turn hermetically sealed blanks upside down and wrap them with a blanket. After a day, move the crispy pickled cucumbers to a room intended for stocks for the winter.



Bon appetit!

The classic option for preparing cucumbers for the winter is pickling in oak barrels. The taste of such an appetizer cannot be compared with any other preservation. However, not everyone has the opportunity to keep such a large container in the apartment, but there are recipes that allow you to make canned cucumbers taste like barrel ones.

pickled cucumbers

For harvesting cucumbers, it is better to take medium-sized fruits and unripe ones. Dishes can be used enameled, wooden or glass. As a rule, housewives, due to the limited area of ​​\u200b\u200bthe apartments, use the latter option, but, despite the fact that such dishes do not meet the requirements of the classical recipe, you can cook an equally tasty dish in it. How to make sour cucumbers at home:

1. Brine for canning vegetables is prepared in a day, while it is better to take water with a high level of hardness.
2. The amount of salt is selected taking into account the size of the cucumbers: for pickling small fruits, a smaller amount is needed than for large ones. The finished marinade must be filtered with double-folded gauze or clean burlap.
3. Since the preservation of cucumbers is not complete without the formation of mold, the walls of the dishes are rubbed with garlic. Horseradish leaves, cherries, black currants, spices are placed at the bottom of the container.
4. Cucumbers are laid vertically, not horizontally: it is believed that then the vegetables are better and more evenly salted.
5. If you decide to prepare canned fruits in an open way (without clogging with lids), you should periodically remove the white film from the surface of the brine. To prevent the formation of mold, it is better to store the homemade preparation in a cold room and add a little mustard powder to the marinade.

Harvesting cucumbers for the winter in an open way

The traditional version of canned cucumbers does not involve spinning pickles in jars. If you are preparing an appetizer in a glass container, you can cover it with nylon lids, the barrel is loosely covered with a wooden plate. To prepare sour cucumbers for the winter, you will need:

• dill - 800 g;
• medium, fresh cucumbers - 10 kg;
• horseradish leaves - 100 g;
• cherry leaves - 100 g;
• horseradish root - 30 g;
• Chile;
• purified water - 10 l;
• garlic - 200 g;
• table salt - 750-850 g (if the fruits are large, add 100 g more salt).

How pickled cucumbers are prepared:

1. Cucumbers are soaked in cold water for no longer than 6 hours. The rest of the ingredients are washed, dried, cleaned if necessary.
2. Dill should be cut into 15-20 cm sprigs.
3. The barrel is rinsed with a concentrated decoction of walnut leaves and rubbed with crushed garlic (a couple of cloves are enough).
4. Ready greens, seasonings are divided into 2 parts, the first of which is placed on the bottom of the barrel, and the second is placed on top of the vegetables.
5. The barrel should be filled with fruits very tightly so that the concentration of lactic acid produced during fermentation is high. This will ensure long-term preservation of the snack.
6. Next, the vegetables are poured with cooled brine, prepared from 10 liters of water and 750-850 g of salt.
7. From above, the workpiece must be covered with cotton material, a wooden lid and pressed down with oppression. On top, you should also cover the barrel with material so that dust does not get inside the container.
8. For several days, it is worth keeping the pickle in the room, then transfer it to a cold room with a temperature of 10 degrees or lower.
9. Make sure that pickled cucumbers are constantly covered with brine during the cooking process. If the liquid level drops, it is worth preparing an additional portion at the rate of 20 g of salt and 10 g of citric acid per 1 liter of water.

If you wish, you can cook a pickled snack with the help of a saucepan. In this case, the cooking process will be almost the same. Instead of a wooden lid, you can use an ordinary plate, and a bag filled with water will serve as oppression. After about 2 weeks of pickling cucumbers in a cool room, fermentation will end and, if desired, they can be distributed in jars. How to roll up cucumbers? The fruits are laid out in a sterilized container, filled with brine and closed with nylon lids.

Recipe for cucumbers for the winter in jars

Pickled vegetables differ in taste from pickled ones in that the marinade in them is not acetic, but lactic acid, which is produced naturally during the fermentation process. Due to this natural component, the pickle of cucumbers turns out to be cloudy, and the taste is bright and rich. To prepare pickled cucumbers in jars for the winter, you need the following ingredients:

• chili - ½ piece;
• dark green cucumbers, fresh - 2 kg;
• cherry, currant leaves;
• dill - 100 g;
• bay leaves - 5-7 pieces;
• allspice - 10 pcs.;
• garlic cloves - 5 pcs;
• salt - 2 tbsp. l.

How to close cucumbers:

1. Cucumbers soaked for 5-6 hours will crunch, so this item should not be neglected.
2. Spices are prepared: washed, cleaned. The jars are sterilized, half of the prepared greens and seasonings (except salt) are placed on their bottom.
3. Cucumbers are packed into jars so that the vegetables fill about 2/3 of the container volume. Put the remaining spices on top.
4. A brine is prepared from a liter of water and two tablespoons of salt, with which the fruits are then poured. Pickled cucumbers should be infused for 3 days.
5. After the specified time, the brine is poured into the pan and boiled. In this case, the cucumbers do not need to be taken out of the cans.
6. The boiled brine is returned to the jars, they are loosely covered with nylon or tin lids and sterilized in a water bath. It takes 20-25 minutes to process a 3-liter container, 15 minutes is enough for a liter container.
7. After sterilization, jars with pickled cucumbers are corked, turned over and covered with a warm cloth. Further, it is better to store the twist in a cool room.

The conservation season is in full swing, so let's not waste time and make delicious homemade preparations for the future! Now the peak of the sale of cucumbers, and in a couple of weeks it will be possible to close the tomatoes. Therefore, today I propose to make pickled cucumbers for the winter in jars (without vinegar), and a little later I will share a delicious recipe for twisting tomatoes.

By the way, cucumbers can not only be fermented (cold method) or rolled into a sterilized container (hot method), but you can also make quick pickled ones, literally in half a day!

And pickled cucumbers for the winter, according to my recipe, turn out to be very crispy, well saturated with brine and spices, but not oversalted, just in moderation.

They are very, very easy to prepare. Perhaps this is the easiest option of those blank recipes that I know. At the same time, the cucumbers turn out to be what you need - not oversalted and not too sour. In general, in winter, such preparations are very useful!

Ingredients for a 3 liter jar:

• Cucumbers - 2 kg
• Dill branches with inflorescences - 3-5 pcs.
• Currant and cherry leaves - 5 pcs.
• Garlic - 5-6 cloves
• Horseradish leaves - 3-4 pcs.
• Salt - 100-gram pile

How to prepare cucumbers for the winter without vinegar

Cucumbers are better to take medium-sized. So, fill them with cold water for 3 hours. Then wash them well.

We also wash the greens, clean the garlic.

At the bottom of a clean three-liter bottle, we put half of the cooked greens: cherry leaves, currants, garlic, dill branches, horseradish leaves.

This is what it will look like at this stage:

We tightly stack the cucumbers to half the jar.

Then we throw the remaining garlic and herbs.

And fill the jars to the top with cucumbers.

Fill a 100-gram stack with salt.

We take a half-liter jar, pour cold water into it and stir the salt.

Pour it into a bottle with cucumbers.

And fill it to the top with cold water. Salt is a natural preservative, so twisting can be done without vinegar.

Cover with a regular plastic lid. We turn the bottle over several times in our hands. And send it to the basement to wait for winter. In the basement, they themselves reach the desired condition. The brine will become cloudy - but there is nothing to worry about - it should be so. The only point is that in a couple of weeks you will need to add a little cold water - about half a glass.

That's all, delicious pickled cucumbers for the winter are ready!

If you don’t have a basement, then 3-4 days after you poured the cucumbers with water and salt, and by this time they have already become lightly salted, this water must be drained into a saucepan, brought to a boil and be sure to remove the foam formed during boiling! Next, add 1.5 tbsp to a 3-liter bottle. vodka so that 100% cucumbers do not explode and simply pour cucumbers with this boiling brine and cork.

Bon appetit in winter!

Before describing the cooking processes, I want to answer the important question of most housewives: why do cucumbers become soft and not crispy when pickled?

If you're also experiencing this problem, chances are you're cooking without vinegar. I advise you to add a small amount to each jar. For most, this method has helped keep cucumbers from going limp and maintaining elasticity.

Cold pickled cucumbers for the winter

Products that we need in the fermentation process:

• One and a half kilograms of fresh cucumbers;
• Three pieces of horseradish leaves;
• Approximately five to seven pieces of cherry leaves;
• Tops of dill (umbrellas) - three or four things;
• Three tablespoons of table salt;
• Four cloves of garlic;
• Peppercorns - at will and taste preferences.

This is the average amount of ingredients needed to make one 3-liter jar of spin.

• Thoroughly wash one and a half kilograms of cucumbers, dry with a towel. We take a three-liter jar and begin to carefully put vegetables and spices with herbs into it so that they are arranged in layers in the jar.
• Pour a cup of drinking water, dissolve three tablespoons of salt in it. Pour the resulting mixture into a jar, add drinking water so that it reaches the neck. We wait for the natural fermentation process (three or four days) and put it in a cold place.

Housewives take note! Voids are a common problem in cucumber fruits. To avoid, I recommend pouring washed cucumbers with cold water before salting and leave for six hours.

How to understand that jars need to be cleaned in cold places? Before this step, make sure that the natural fermentation process in the jar is complete. The main signal is the turbidity of the liquid. In no case do not forget about the cucumbers that you leave to roam. Be sure to add water to the jar if it decreases, otherwise the fruits may become moldy and the workpiece will be damaged.

I hope you enjoy this recipe as much as I do. Bon appetit!

Pickled cucumbers with mustard in jars, like cask

All we need:

• Nine to ten kilograms of fresh cucumbers;
• Two garlic heads;
• Dill umbrellas - three or four pieces;
• 50-70 cherry leaves;
• One horseradish root;
• Half a glass of mustard powder from a bag;
• Salted brine;
• Horseradish leaves - at will and taste preferences.

This recipe is designed for several blanks at once, because stocks for the winter are never small. For this reason, stock up on three-liter jars.

• The first step here is rather preparatory. As in any recipe, before you start responsible harvesting for the winter, you need to make sure the quality of the products. Soaking will help to keep dense, elastic and smooth cucumbers without voids. We wash them, put them in a large container for six hours and fill them with cold water.
• Let's move on to the cooking process. You can salt in the container that is more convenient for you, I prefer three-liter jars. We take a jar and put mustard, some spices and leaves on the bottom. Put a few cucumbers on top of the greens. Then again put the leaves and spices in equal amounts, continuing to the end, so that you get a kind of multi-layered sourdough.

Interesting fact! Mustard can be put not in its pure form, but wrapped in a small cloth bag. So she will give all the taste to the cucumbers, but will not settle on them or stir up the brine.

• Fill the jar to the top with salted brine. It is made on the basis of an approximate proportion - 200-300 g of salt per 3 liters of water. We close the jar with a transparent lid and leave to ferment.

Advice for all housewives! Cucumbers will turn out much tastier if you periodically remove the lid and rinse it with very hot water.

After the brine has become cloudy, you can put the jars in a cold place and enjoy delicious cucumbers, like barrel ones, all winter.

Recipe for pickled crispy cucumbers under a nylon cover

Many people like to eat sour pickled cucumbers on winter evenings, and someone even prepares them for the festive table. I think this is due to their rich taste and comparative ease of preparation. It turns out that cooking methods largely depend on the lids that cover the jars during fermentation. Now I want to talk about a recipe where we need ordinary nylon lids.

Ingredients needed to ferment cucumbers:

• Three kilograms of fresh cucumbers;
• Three to four cloves of garlic;
• A bunch of dill (divided into branches);
• 10 grams of horseradish leaves (one leaf);
• Six pieces of cherry leaves;
• Two tablespoons of table salt.

Once again, the first step of the recipe begins with preventive measures to eliminate voids. We wash the cucumbers, cut off the buttocks and put them in containers filled with cold water for five to six hours. After this period, you can start the main cooking process.

1. We need three-liter jars. We take one such jar and begin to lay out a pyramid of spices, cucumbers and leaves. Cherry leaves and horseradish leaves, garlic and dill are sent to the bottom. After that, lay the cucumbers in a dense layer.
2. On top of them we put a clove and a sprig of greens, cucumbers again, and so on, until the top of the multilayer blank reaches the top of the jar.
3. We dissolve two tablespoons of salt in a glass, pour the concentrated solution into a jar, then fill it to the top with drinking water.
4. We put the resulting mixture under a nylon cover and leave to ferment for several days in places where sunlight does not penetrate.

When about five days have passed, the cucumbers can already be tasted by the whole family, the preservation process is completed. I hope everything works out for you and your loved ones will appreciate all the efforts!

For those who like to watch the entire cooking process directly, I recommend watching an interesting video:

Recipe for iron lid

As I already mentioned, cucumbers can be rolled up both under a nylon and under a tin cover. Now I would like to focus on the recipe using the latter method.

Today we need:

• Three kilograms of fresh cucumbers of medium or small size;
• Six currant leaves;
• horseradish root;
• Garlic - three cloves;
• Fresh dill - a few twigs;
• Lavrushka - 2 sheets;
• Peppercorns at will;
• Cloves - optional;
• Salt - two tablespoons.

At the very beginning, always make sure that in the future there are no annoying feelings about a spoiled dish and futile efforts. To do this, we do preventive procedures so that there are no voids in the cucumber fruits.

1. Fill the container with thoroughly washed cucumbers with cold water and leave for six to seven hours.
2. Give the crunch and a special flavor to the cucumbers in this recipe horseradish roots. Wash them and cut into small pieces. Garlic in this case also occupies a leading position in giving taste to the dish. I usually put in 2 cloves, but you can put in as many as you want, it won't spoil the taste of the dish.
3. We put currant leaves, horseradish, parsley, garlic, cloves and dill at the very bottom of the jar. Here, if desired, you can add a little tarragon. Then we put the cucumbers in dense layers to the top of the jar.
4. We dissolve about 180 grams of salt in 3 liters of water and pour cucumbers with this mixture so that the liquid completely covers them. We close it under an iron lid and put it in a dark place for three days, while the fermentation process takes place.

Just a few days, and you and your household will be able to appreciate the taste of the finished dish. Don't be afraid to experiment with spices and add too many ingredients. Find your ideal proportions and enjoy the delightful sensations.

Above, I shared my favorite recipes on how to make delicious pickled and crispy cucumbers. There is nothing difficult in preparing pickled cucumbers for the winter in a cold way in jars, and even to taste like barrel ones, since all the ingredients are available, and you don’t need to sit in the kitchen for a long time. Get ready for the winter period with special attention, keeping all the vitamins that summer has given us.

From childhood, the familiar taste of pickled cucumbers does not lose its attractiveness for the adult population. Cucumbers plucked from the garden and pickled without any “chemistry” are one of the most popular summer pickles. Crispy and fragrant, they are good both as an independent dish and as an ingredient for many salads, all kinds of pickles and stewpans.
Do not be surprised that the housewives have come up with more than a dozen recipes for preserving this beloved and popular pickle for the winter.
At home, to store pickled cucumbers, you will need a cool basement or balcony; you won’t be able to keep them in the apartment. However, the effort spent is worth it, you can enjoy crispy greens with the aroma of summer all winter. Here is a simple recipe, it will allow you to pickle very tasty pickled pickled cucumbers.

Taste Info Cucumbers for the winter

Ingredients for a 2 liter jar:

• cucumbers - 1–1.1 kg;
• water - 1 l;
• salt - 70 g;
• garlic - 3-4 cloves;
• spices for fermentation (for each jar) - 2 cherry leaves, dill umbrella, 2 currant leaves, a small horseradish leaf.

How to cook pickled pickles

First, we make the marinade: pour warm water into a deep bowl, add table salt to it (it should completely dissolve), let it cool.


We prepare the container: put spices on the bottom of a dry glass jar (leaves of cherry, horseradish, currant and dill umbrella). We leave a couple of leaves, put them in the middle of the jar. We put cherry and horseradish leaves down, they are good for giving cucumbers crispy properties.


Cooking cucumbers: we take even and strong cucumbers (you can also overripe, but this is not for everybody). In the jar, they should be the same size (this will allow them to evenly soak in the marinade). We wash them from dirt and sand, wipe them well with a washcloth (to remove prickly pimples), cut off the tips. Let the water drain.


We put cucumbers in jars with spices, in the middle of the jar we put prepared leaves again, then cucumbers again.

Garlic cloves will be on top and pour marinade.


Now the finished jars need to be closed with lids (but not tightly) and put in a dark place at room temperature. They will stay for about 3 days. During this time, the cucumbers will change their color, and the liquid will become cloudy, whitish. The readiness of pickles can be judged by the following sign: in jars of bright green cucumbers, they will become paler. However, small islands of bright greenery will still remain on them (these cucumbers will be crispy and moderately salty).


Before corking the jars, boil the marinade, and wash the lids well. Fill jars with hot marinade and turn over. Wrap well with a blanket.




After 12 hours, pickled pickles are placed in a cool, dark place for storage. You can eat after 1-1.5 months.
Advice. It is better to put jars in large small plates, while the cucumbers “reach”, the marinade can flow through the top.