Secrets of harvesting salted and pickled cucumbers. Pickling cucumbers for the winter: hot, cold, dry

Pickling cucumbers for the winter is not so difficult, but rather troublesome. You have to be well prepared. Buy or harvest a good harvest of the cucumbers themselves, prepare 3 liter jars, greenfinch, spices. And all this should be in a fairly large amount, because you should not bother because of one - two, three liter cans.

As a result, we need to choose such a recipe in order to get delicious, crispy, pickled cucumbers at the output. Means what? We must approach this issue responsibly, and always with a good mood.

In this article, you will learn a few secrets that have been used for a long time, they have already been tested. Also, several good recipes for pickling cucumbers for the winter will be given.

How to properly pickle cucumbers for the winter with the result - delicious, crispy, pickled cucumbers

Almost everyone loves crispy cucumbers and thinks that it is difficult to achieve such a result. In fact, everything is even very easy. There are several secrets that will lead you to the desired result. Of course, there are an incredible number of recipes for pickling cucumbers, and this is good, because you can choose the recipe that you liked the most. And I have already outlined. But, after all, there is not much good, and therefore, we will not describe the theory, let's proceed to the practical part.

There are several general rules or, so to speak, secrets that you need to know when harvesting cucumbers (and not only them, it will suit any pickles ...) If you follow these rules, then your work will not be in vain and you will get wonderfully tasty pickles.

So, the classic of the genre is the correct preparation of the product, ingredients and containers.

Pickling cucumbers for the winter - how to choose the right cucumbers

The basis of success is fresh cucumbers. They should be hard with a thick skin, small in size, 15 centimeters, to fit well in a jar and with pimples. Of course, it would be ideal if the cucumbers were homemade, but purchased ones are also suitable.

Water for pickling cucumbers - so that the cucumbers are crispy

Pickling cucumbers involves the use of clean water. The end result will depend on this. It is not advised to use tap water for brine. Better bottled. But if there is no other way out, then you can simply boil the water and use it.

Important! - be sure to soak the cucumbers on the floor in cold water for strengthening and elasticity.

What spices and spices to add to make cucumbers delicious, lick your fingers?

This of course depends on your preferences. You can add allspice, mustard, horseradish leaves, garlic, bay leaf, etc. All classic herbs and spices will do.

Experiments with spices are possible. but be careful, things may not go the way you think. It is better to make basic preparations according to proven recipes, but one or two cans can be given away to search for a new taste. But do not forget to sign these banks, let's say - "Surprise!".

In what dishes to pickle cucumbers for the winter? Preference - in 3 liter jars

In urban areas, we use banks more often. It is very convenient and practical to use 3 liter jars. Be sure to sterilize jars and lids - boil for 10-15 minutes. Dry.

How to prepare a brine to make cucumbers crispy? The classic recipe for pickling cucumbers for the winter

Proportions of brine for pickling cucumbers - per 1 liter of water:

• take 2-2.5 tbsp. salt.

This is the best option.

So, now the procedure is:

Cucumbers and all spices that you add should be thoroughly washed, jars and lids sterilized. Lay out cucumbers and spices. Try not to overfill the jar. Fill it all with boiled solution. Then it remains only to “roll up” the jars, turn them upside down and wrap them with a blanket. So the banks will lie until the morning and you can already send them to your cellar. And in winter, you will enjoy the wonderful taste of cucumbers and the pride that they turned out so crispy.

Recipes for pickling cucumbers for the winter in a cold and hot way - always crispy and tasty

These two methods are both good in their own way. The first is that this is done very quickly, but during storage it is understood that jars of cucumbers will be stored in a cool place, cellar, basement.

The second, hot salting method. Accordingly, according to the duration of preparation and actions, it is more messy, but on the other hand, such cucumbers can be stored at room temperature and for quite a long time.

So, let's start with the first option, which is simpler.

Pickling crispy cucumbers for the winter in a three-liter jar in a cold way

Prepare everything according to the tips that are written above.

Ingredients for a 3 liter jar:

• Fresh cucumbers - 15 -20 pcs. depending on the size.
• Garlic 2-3 heads.
• Leaves of currant, cherry, oak - if possible, everything, but if not, at least one type is required, 5 - 6 pcs.
• Dill umbrellas - 4 - 5 pcs.
• Horseradish - leaves or root.
• Lavrukha - one leaf.
• Peppercorns, black - 5 - 6 pcs.
• Salt 2.5 tablespoons.

Cooking:

As you might guess, first we put a little bit of everything from greenery, to the bottom of a three-liter jar. Garlic can be cut in half, peppercorns, throw until half - 2 - 3 pieces.

We put "shells" (that is, cucumbers ...) in a jar. First the bigger one, then the smaller one.

We dissolve salt, 2.5 tablespoons in water, about a 3-liter jar will need one and a half liters of water, add a little.

Pour the saline solution into a jar of cucumbers, pour almost "to the stop", you can leave a centimeter.

We throw the remaining pepper, cover with a sheet of horseradish on top, thereby preventing the formation of mold, add water to the very edges.

We put the jar (s) on a plate, cover it with a loose lid and leave it in this state for three days.

Then add salt solution to the jars, as it will pour out a little during the fermentation process.

We finally cover with a capron lid and take it to a cool place.

All! Such pickling of cucumbers for the winter will not leave you without a delicious snack.

How to pickle cucumbers for the winter in a hot way - a recipe with vodka (video)

A very interesting way of salting. I tried to do it myself - I advise you to try it, it's worth the time spent.

I hope you enjoy these recipes for pickling cucumbers for the winter, and you will delight your loved ones with such crispy and tasty cucumbers.

Good luck and all the best!

are known to every housewife who takes care every summer to prepare tasty and healthy homemade preserves for her family.

In recent years, marinating recipes have become increasingly popular, but still there are hostesses who are adherents of the classic method, a recipe that has been passed down in the family from generation to generation.

This is exactly the recipe you can find on the yellowed pages of a cookbook, where your grandmother entered it in neat handwriting so as not to miss a single important ingredient.

Recipes for pickling cucumbers for the winter in jars

All family members will be pleased with crispy pickles in winter, when there is so little fresh vegetables and salads, and prepared preparations save housewives in summer, allowing them to diversify their family's diet. And in order to always have delicious pickles and vegetable salads at hand in winter, you need to think about harvesting them today - at the very height of the summer season, when vegetables ripen in the beds, and agricultural fairs are held in cities where you can buy the necessary products at an affordable price.

Now let's talk about brine: despite the fact that it is much easier to prepare than in the case of pickling recipes, it has its own characteristics. You should approximately calculate the amount of water needed for one three-liter jar - the volume of the required brine is approximately one and a half liters, but it is better to take it with a margin, because the volume of liquid depends on how tightly you put the fruits in the jar. Take two liters of brine for each jar.

To this amount of water, add four tablespoons (standard, with a slide) of rock salt. Be sure to take rock salt, it is sold in blue packaging. Please note that iodized salt and fine extra salt are not suitable for salting.

In water it is necessary to dissolve the indicated amount of salt, put on fire and bring to a boil. Boil the brine for 5 minutes, and cool it. And at this time you can do the filling of cans. At the very bottom, you need to lay out a pickling broom: one dill umbrella, a couple of blackcurrant leaves, a piece of horseradish leaf and a couple of cherry leaves, if you wish, you can add a sprig of tarragon for flavor (this spice is popular among modern housewives). And you also need to add three cloves of old garlic or five cloves of young garlic to the jar, the cloves can be cut in half so that they give their flavor to the brine completely. Do not forget to scald the greens with boiling water before laying out her jar.

Then you can fill the jar with cucumbers, laying the bottom layer vertically, as tightly as possible to each other. The second row can be laid out slightly at an angle so that as many fruits as possible enter the container. Accordingly, larger cucumbers should be laid on the bottom, and the smallest on top. From above it is necessary to leave a place for greenery: put another dill umbrella, cherry and currant leaves, a couple of cloves of garlic. Usually, most of the pickling broom is laid on the bottom, and the rest is on top.

Filled jars, when we are, need to be filled with cooled brine, and hot brine is poured only when quick salted cucumbers are prepared in the summer. During the fermentation process, the fruits will absorb some of the liquid, and we will need additional brine to fill the jar again to the brim. You may need to put a few small cucumbers in the bottle as well, as the fruits may settle during the fermentation process.

Recipe for pickling cucumbers for the winter in jars

Ideal for conservation cucumbers - salting for the winter in jars, recipes can be found with various add-ons. For example, in our recipe we used only pickling broom and rock salt, while in other recipes you can find mustard powder, chili peppers, even vodka, which is added to the brine in some pickling recipes.

Filling jars with brine is not the last stage of preparation. Unlike pickling, where immediately after the marinade has taken its place in the jar, they are rolled up hermetically with iron lids, everything is different with pickles. Ahead of us is a natural fermentation process that takes place with the release of gases, so the lids cannot be closed hermetically, otherwise they will simply fly into the air.

Active fermentation lasts two days in hot summer weather. Jars should be placed in a room in a dark place so that the sun's rays do not fall on them. It is advisable to cover the neck with several layers of gauze and tie it with an elastic band so that midges do not stick around the fermenting brine.

After two days, the brine from the jars must be drained into a saucepan and brought to a boil again. And you need to pour cold boiled water to the cucumbers and rinse them, washing off the white coating after fermentation. If the fruits have settled, you can report a couple more cucumbers on top. After that, add another 10-15 black peppercorns to the jar and pour in the hot brine, filling the jars up to the shoulders with it. Only after that you can roll up the jars with iron lids, turn over and leave to cool.

Do not forget to boil the iron lids beforehand, if you use screw caps, they must be new. Boil them for 15 minutes, and then leave them in water until the very moment of twisting.

It is advisable to equip a cool place for storage in the cellar or pantry, you can put them on the balcony in the closet, making thermal insulation in it. Small jars can also be stored in the refrigerator if there is still room for preservation.

Recipes for pickling cucumbers for the winter in jars

One of the most popular recipes for pickling cucumbers for the winter in jars- with the addition of mustard powder to the brine. Thanks to such a simple addition, the shelf life of your preservation increases, and vegetables acquire an unusual aroma and unique taste. Don't worry, the addition of mustard won't make the vegetables spicy at all, just a little savory.

To prepare the right brine for your vegetables, you can use the grandmother's method. A good salt brine should be 6%, which means that 60 grams of rock salt should be taken per liter of liquid, sometimes its amount is increased to 80 grams.

The concentration of the solution can also be checked using the grandmother's method: dip a clean chicken egg into the prepared brine, and if it does not sink, then you have received the ideal concentration for salting.

For five liters of water for brine, we should take about 400 grams of salt and half a glass of dry mustard powder. Traditionally, in the villages with mustard powder, vegetables were salted in large wooden barrels, adding more oak leaves, which made the fruits dense, fragrant.

You can pour mustard on the bottom of the jar, you can pour it on top before pouring cold brine into jars, but it is better to mix mustard powder with hot brine and mix thoroughly until the powder grains dissolve. Then leave the brine to cool, and pour into jars.

Pickled cucumbers are rightfully considered an integral part of the menu in the winter season. Preservation of vegetables in this way helps to preserve their beneficial properties, due to which the product has a high value. Let's consider the important aspects in order.

1. In order for the pickles to turn out to be of high quality, use only young fruits. The so-called “piculi” are considered smaller in size - green cucumbers about 5 cm long. They are followed by gherkins, their length is about 7 cm. Fruits 10-12 cm long will be the best option for pickling. , but they take up a lot of space, and cutting them lengthwise is not supposed to.
2. Often you can find canned cucumbers that can be salted together with oak, blackcurrant or cherry leaves. Due to the content of tannins in these plants, cucumbers retain their structure, remaining crisp and dense throughout the entire shelf life.
3. If you are focusing on a variety of pickling cucumbers, give preference to Ryabchik, Vyaznikovsky, Dolzhik, Nezhinsky, Borshchagovsky. In cases where it is decided to preserve vegetables for the future, choose only those fruits that grow in the open field. Greenhouse cucumbers, in turn, are tasteless and watery, they are categorically not suitable for pickling.
4. In cases where, after sorting through the fruits, you did not weed out the extra ones (withered, large in size), add granulated sugar to the brine at the rate of 1.5-2% for the entire jar. Such a move must be made in order to speed up the fermentation process, which will not allow the cucumbers to “turn sour”. As a rule, small vegetables (5-10 cm) are salted in a 6-7% solution, while larger fruits are preserved in an 8-9% solution.
5. Since cucumbers do not have a pronounced aroma and taste, they must be salted in combination with seasonings and herbs. Such a move will add saturation to the fruits, due to which the latter will not seem insipid. Depending on personal preferences, choose a bouquet of spices yourself, focusing on the taste preferences of household members. The most popular and proven seasonings are coriander, garlic, parsley, allspice (peas), dill, celery, tarragon, horseradish, savory.
6. The taste of canned cucumbers is directly dependent on salt. If you use old or stale products, the granules may not dissolve in water. Crystals, in turn, will begin to squeak on the teeth, spoiling the impression of using the product. Cucumbers will be covered with a white coating similar in consistency to mold.

• cucumbers (length 5-7 cm) - 2.3 kg.
• crushed sea salt - 160 gr.
• sugar (preferably beetroot) - 155 gr.
• citric acid - 2 sachets (about 22-25 gr.)
• purified drinking water - 3.2 liters.
• allspice - 8 peas
• garlic - 8 teeth
• horseradish leaves, currant leaves
• parsley dill

1. Sort the cucumbers, sort them by size and degree of ripeness, wash thoroughly with a foam sponge. Type cold running water into a large basin, place the fruits there for 3-4 hours. After that, collect ice (preferably melted) water in another container, move the cucumbers into it.
2. At this time, start processing the greens. Wash dill, parsley, currant and horseradish leaves to remove all dust and foreign microorganisms. Place the listed ingredients on a towel or paper towel and dry thoroughly.
3. Sterilize jars of soda by boiling them in a saucepan for 5-7 minutes. At the end of the period, dry and leave to air at room temperature so that excess moisture evaporates.
4. Put the washed greens on the bottom of the sterilized jar, start preparing the brine. Mix sea salt, granulated sugar (both beetroot and cane sugar are allowed), citric acid powder in one loose composition. Pour filtered water into the mixture, put the pot on the stove and bring to a boil.
5. When the granules are completely dissolved, turn off the burner, wait 10 minutes, then turn it on again. Boil for another quarter of an hour, then remove from the stove and cool slightly. Put chopped parsley and dill on the bottom of the jar, send currant and oak leaves here. Peel the garlic and cut the cloves into 2 equal parts, send to the container.
6. Lay out the cucumbers, arranging them in a convenient way (vertically, horizontally, diagonally), pour the fruits with the resulting brine, let it brew for 10 minutes with the lid open, then roll up and turn the jars upside down. Cover with a towel, cool to room temperature. Take it to the cellar or basement for at least 1 month.

• fresh cucumbers (length about 7-10 cm) - 1.7 kg.
• fresh dill - 1 bunch
• dill (seeds) - 35 gr.
• horseradish root - 4-6 gr.
• wild garlic - 2 stalks
• hot pepper - 3 gr.
• fine food salt - 155 gr.
• purified water - 2 liters.

1. Sort the cucumbers by size, shape and variety, wash them under cold water, put them on a towel to dry completely. Pour running water into a bowl, add ice cubes, place the fruits there for 6 hours.
2. While soaking is in progress, proceed to sterilize the jars. First, put each of them in a saucepan, pour water and boil. After that, wipe dry, leave until the moisture evaporates. When the soaking time is up, remove the fruit and cut off the “butts”, wash them well with a kitchen sponge to remove bacteria.
3. Take an enamel pan, pour salt (food, not sea) into it, add filtered water. Put on the stove, boil so that the granules dissolve completely. After that, pass the pre-chilled brine through 3 layers of gauze.
4. Peel the horseradish root, wash and chop the dill. Place cucumbers on the bottom of the jar, alternately shift them with spices (ramson, pepper, horseradish, seeds and a bunch of dill).
5. Pour the brine into the container, put the pressing circle and oppression. Take the jar to a warm place for 1 week to start and mark lactic acid fermentation. After the specified period, remove the resulting foam, film and mold, add more brine.
6. After updating the composition, take the container to a dark and cold place, the fruits should be thoroughly salted. At the same time, do not forget to remove moldy formations every day and wash the oppression.
7. After about 1 week of salting, remove the cucumbers from the jar, wash them in cold filtered (!) Water. Now place in new (sterile) containers, fill with the brine in which the preliminary preservation was made (first it must be passed through a cotton-gauze filter).
8. When all the cucumbers and spices are stacked, close the jars with clean lids. Pour water at room temperature into a wide saucepan, put a jar / jars there, send it to the stove. To prevent the glass container from cracking, it is recommended to put a block of wood or a piece of cloth on the bottom of the pan.
9. When the composition begins to boil, note the time, after half an hour, remove the cucumbers from the stove, cork the jars with tin lids. Turn the containers upside down, cool, then take to a cool place for long-term storage.

• short-fruited cucumbers - 1.8 kg.
• fresh dill - 1 bunch
• garlic - 5 teeth
• red pepper (ground) - 2 gr.
• horseradish root - 5 gr.
• blackcurrant (leaves or fruits) - 5/10 gr., respectively
• tarragon (leaves) - 4 gr.
• fine sea salt - 160 gr.
• drinking water - 2.3-2.5 liters.

1. Pour sea salt into a thick-walled saucepan, add water, put the container on medium heat and bring the mixture to a boil. When the first bubbles appear, turn down the power, simmer the composition until the crystals are completely dissolved, then remove from the stove and cool. Pass the resulting brine through a gauze fabric folded in several layers, wait 1 hour.
2. Sort the cucumbers, leave specimens about 9-10 cm long for conservation. Wash them under the tap, then send them to the basin and soak in ice water (the holding time is about 3-5 hours). After the specified period, wash the fruits again, cut off the “butts”.
3. Peel and chop the dill into medium sprigs, cut the garlic cloves into 2 equal parts. Place the spices on the bottom of the container, add red ground pepper, currant berries or leaves, horseradish, tarragon here.
4. Lay the cucumbers in a vertical way over the entire cavity of the jar, pour in the saline solution, close the nylon lid. Take the containers to a warm place for 2 weeks, wait for the end of fermentation.
5. Remove the film and mold, add the brine to the top, step back from the neck by 3-4 cm. Put the jars in a saucepan, add water, boil for about a quarter of an hour with the lid open. After that, immediately roll up, turn the vessel upside down, cool. Take it to the basement or cellar for 2 months.

• tomatoes - 10 pcs. medium size
• cucumbers - 0.7 kg.
• ground salt - 40 gr.
• granulated sugar - 110 gr.
• horseradish leaves - 5 pcs.
• dill - 0.5 bunch
• parsley - 0.5 bunch
• hot pepper - 1 pod
• garlic - 0.5 heads
• bay leaf - 3 pcs.
• currant leaf - 5 pcs.
• fragrant cloves - 4 stars
• black pepper (peas) - 5 pcs.

1. Wash the tomatoes with cold water, wipe them with a kitchen sponge, dry with a towel. Pass through a meat grinder, after removing the peel. Send the resulting porridge to a thick-bottomed pan, put on the stove, simmer (do not boil) over low heat for about half an hour.
2. Prepare jars: wash them with soda, then boil for 7 minutes, dry. Soak cucumbers in a bowl of ice, preferably melted water, leave for 5 hours. After this period, cut off the ends, wipe with a towel.
3. Wash the dill, parsley, horseradish and currant leaves, peel and chop the garlic into slices. Send the greens to the bottom of a sterile jar, add cloves, peas and hot peppers, bay leaf.
4. Mix tomato juice with sugar and salt, wait for the crystals to dissolve completely. Pour the cucumbers with the resulting mixture mixed with boiling water in a ratio of 2: 1. Send the jars to the pan and put on the stove, boil for 10 minutes. Next, screw the containers with a tin lid, cool and transfer for long-term storage.

Like any other business, the preservation of cucumbers has a number of features that must be taken into account without fail. The main rule that you should pay attention to is the correct preparation of the brine, which sets the tone for the whole dish.

Video: a step-by-step recipe for pickled cucumbers for the winter

Cucumber is one of the most beloved and affordable vegetables in Russia. The birthplace of this herbaceous plant, known for more than six millennia, is Southeast Asia and India. Cucumber seeds were brought to Russia around the eighth century, since then this vegetable has become widespread throughout the Russian state. With certain skills, it can be grown in any summer cottage and even on your loggia or balcony.

Foreign travelers considered this vegetable to be our national food, not a single feast was complete and still not without fresh and crispy pickled cucumbers. They are used both as an independent fragrant and savory snack, and as a component of your favorite salads (for example, Russian salad and vinaigrette), and as an additive to sauces, and as a dressing for soups (for example, hodgepodge).

But cucumber in Russia is a seasonal vegetable, summer-autumn. Many housewives I want to treat my family and loved ones with salty, crispy home-made cucumbers in late autumn, and in cold winter, and in early spring, when there is no new harvest yet, but you want something delicious. Of course, you can buy a ready-made jar of pickled or pickled vegetables in the supermarket, but where is the guarantee that it will be delicious?

Secrets of preparing crispy pickles at home

Very important for getting good pickles for the winter is:

• selection and processing of all components for salting
• choice of recipe.

Selection of vegetables and herbs for pickling cucumbers

Cucumbers. We choose fresh, even, preferably one size young fruits with a dense, large-lumpy skin and black spikes (with white spikes are good for a fresh salad). Cucumbers need to be chosen small or small (gherkins) so that they fit freely in a jar, are sweet in taste, dense with small seeds, without internal voids.

If you are buying fruits for harvesting on the market, then ask the seller about the variety. For harvesting, cucumbers of special pickling varieties are needed (nezhensky, Murom, Vyaznikovsky, Altai and many similar ones).

Water. When harvesting cucumbers, water is a very important component for preparing a marinade or brine. Best to use spring, spring or well water. If this is not possible, then it is better to buy purified drinking water in a supermarket or pass tap water through a filter.

Spices and spices. Traditionally, garlic, horseradish (root and green leaves), cherry and currant leaves, dill (umbrellas with seeds and green leaves), black bitter and allspice (peas) are used. Each recipe has its secrets in the selection of herbs and spices, but most importantly: all herbs, leaves, roots should be well washed and cleaned from the ground, be fresh and fragrant. Do not use dried herbs.

Banks for salting. You can prepare pickles for winter storage in glass jars of any size. But very important wash the container well, but it is better to soak in a solution of baking soda for a while, then rinse well, sterilize and dry well in the air.

Choosing a recipe for winter pickling cucumbers

Many recipes for harvesting pickled crispy cucumbers at home are popular. Before salting according to any recipe, it is advisable to keep cucumbers in cold water (preferably well or spring) for at least 2 hours (ideally 8-10 hours).

The recipe is simple and one of the best

For a three-liter jar you need:

For determining the right amount of water cucumbers are preliminarily placed in a jar and filled with water up to the very neck, then the water is drained into a saucepan. From this amount of water, a brine for pouring will be prepared.

All components must be well washed, jars sterilized, cucumbers pre-soaked!

We cut coarsely all the greens (dill, cherry and currant leaves, leaves and horseradish root), peel the garlic and cut large cloves into 3-4 parts. For prepared cucumbers, you can cut off the tips if you need to speed up the pickling process.

We put part of the chopped greens on the bottom of the jar, then we put the cucumbers tightly, sprinkling with herbs and garlic, to the very top. Cucumbers in a jar with greens should stand a little before pouring brine to soak in flavors.

The brine is prepared at the rate of: two tablespoons of table salt (without a slide) per liter of water. Taken in advance a certain amount of water, the calculated amount of salt, pepper, a few bay leaves are added. The solution is brought to a boil and poured boiling into a jar with stacked cucumbers.

We cover the jar with a lid or gauze, set to sour at room temperature. Gradually, the brine in the jars will become cloudy, the cucumbers will begin to pickle. Approximately 2 days later you should taste the cucumber, if it is salted and slightly sour, then we proceed to conservation.

Pour the brine from the jar into a container (it can be combined with greens), boil and pour back into the jar of cucumbers, then quickly roll up. If jars of cucumbers will be stored in a warm room, and not in the basement or cellar, then before capping the lid in the jar, add a tablespoon of five percent vinegar.

Pickled cucumbers prepared according to the proposed recipe for the winter in jars will be perfectly stored for a very long time.

Recipes for harvesting cucumbers for the winter in a hot way

Many recipes are known for preserving pickles for the winter using hot steam and boiling brine.

Recipe #1 (hot method)

Ingredients calculated for the volume of a three-liter jar:

Rinse cucumbers thoroughly, leave for several hours in cold water. Wash greens (leaves and dill) well under running cold water. Peel the horseradish root and rinse.

Chopped greens, pieces of horseradish root, a few cloves of garlic, then prepared cucumbers are placed at the bottom of the jar. In a filled jar boiling water is poured and left in this form for 20–25 minutes. Further, the water from the jar is drained into the pan and boiled again. Salt should be added to the boiling brine, sugar should be added, poured into a jar of cucumbers. Cucumbers stand in this brine for 15-20 minutes.

After this time, the liquid must again be drained and boiled. Add the required amount of vinegar to a jar of cucumbers (without brine). Boiling brine is poured over cucumbers and corked with lids.

Recipe number 2 (With aspirin. Yes, yes! With the one that is for colds)

Required products:

Prepare fresh cucumbers and selected greens in the same way as in the previous recipe.

Wash glass jars and lids thoroughly and sterilize.

First, sprigs of dill, parsley and two or three cloves of garlic are placed in jars (you don’t need much), then, tightly stacked cucumbers almost to the top and a layer of greens with garlic. The contents of the jar are poured with boiling water and left for an hour. Then the brine from the jar is poured into a container, put on fire, brought to a boil, granulated sugar, salt, peppercorns (several pieces) are added.

On the cucumbers left in the jar, crumble one acetylsalicylic acid tablet(aspirin) so that the blanks are well stored at any temperature and do not ferment. Cucumbers are poured with boiling brine, the jar is sealed with a sterilized lid.

Cucumbers prepared according to this recipe have excellent taste, crunch well and are stored for a long time at room temperature.

Recipe number 3 (Hot pickling with citric acid)

Ingredients:

Prepare cucumbers (wash and hold in cold water for five to six hours), sterilize glass jars, prepare herbs and spices.

Since cucumbers prepared in this way are significantly reduced in size, they must be very pack tightly into a jar before salting, then pour boiling (preferably spring or well) water, close the lid and let stand for 15-20 minutes. Then, pour out the water. Boil another portion of water and pour the contents of the jar again, let stand for 15-20 minutes. Pour water into a container, put salt, granulated sugar, a few leaves of parsley and peppercorns, put on fire, bring to a boil. Put citric acid on the cucumbers in a jar, pour in the prepared boiling brine and quickly cork with a sterilized lid. Pickled cucumbers for the winter in jars are ready.

Recipes for harvesting cucumbers for the winter in a cold way

The cold method of harvesting pickles for the winter is the simplest and most common. Even an inexperienced hostess can cook such canned food.

Recipe number 1 (without vinegar)

Necessary ingredients for a three-liter jar:

Cucumbers, herbs and jars for seaming prepare as in the previously described recipes.

To the bottom of the jar put greens(currant leaves, a few bay leaves, dill leaves), chopped garlic cloves, horseradish, pepper. Then fill the jar with cucumbers and leave to stand so that the cucumbers are saturated with the aromas of herbs and spices.

100 grams of table salt are dissolved in water, and cucumbers in a jar are poured with this solution, leaving 2–3 centimeters empty. bank closed with a plastic lid and leave for 5 days. Then, after the brine in the jar becomes transparent and sediment forms on the bottom of the jar, the liquid from the jar is poured out. Cold water is poured into a jar of cucumbers and rinsed several times to wash out the sediment. The bottom of the jar should be clean, without sediment.

The contents of the jar are filled with prepared brine to the very edge of the neck. After that, pickles in jars are corked with lids.

Recipe number 2 (with mustard)

Greens, peppercorns, a crumbled piece of root and a horseradish leaf, one or two cloves of garlic are placed at the bottom of a sterilized jar. Then the jar is filled with cucumbers, sprinkled with garlic, garlic is also placed on top.

Salt is dissolved in boiled water. Cucumbers are poured with this cooled solution. Mustard powder is added to the jar. Then the jar is covered with a lid and leave to infuse, salting lasts about 5 days. Then everything is as in the previous recipe.

Cucumbers pickled according to this recipe will retain their color until winter and become fragrant and spicy in taste. So out of the many proposed and known methods cooking crispy pickles for the winter, choose a recipe to your taste. Summer pickling of cucumbers for the winter - crispy, fragrant, savory vegetables on the table all year round for you and your loved ones.

Bon appetit!

Of course, everything can be bought in the store. And pickles are no exception. But, if you are a good hostess or want to become one, then you will have to learn how to pickle cucumbers.

Pickling cucumbers for the winter is a special ritual, and there are so many recipes! Read this article: how to pickle cucumbers in cold and hot ways, my original recipes for pickling cucumbers. Read on.

Here's what the pros advise.

Salt crispy cucumbers for the winter

For salting, you need to prepare.

Start with containers and dishes in which you are going to roll cucumbers.

• Suitable jars with a capacity of 1.5 liters to 3. I prefer three liter jars.

Take care of the lids too.

• For salting in a cold way, you will need plastic hard lids, those that need to be preheated.
• For hot salting, metal lids and a good seamer key are needed.

Ingredients.

Of course, the cucumbers themselves.

• Medium-sized cucumbers, of the same shape and color, with small pimples, are best suited for pickling.
• Before pickling, cucumbers must be soaked for at least 2 hours in cold water.
• Many recipes recommend cutting off the tips of cucumbers, I never do this, but cucumbers are salted and stored perfectly. So, to trim or not to trim is a matter of taste and aesthetics.

Salt and spices.

• Salt for pickling cucumbers is suitable for the most common table salt, the one in a simple paper pack, without iodine and all kinds of additives.
• For a cold method of pickling cucumbers, you will need dill sprigs, or rather umbrellas with seeds, currant leaves, cherries and plums. Also, garlic cloves and horseradish root will not be superfluous. Nothing else.
• For hot salting, you need bay leaves, peppercorns and citric acid as a preservative. No herbs and leaves are needed in the hot brine; cucumbers turn out fragrant and crispy even without them.

Recipes for pickling cucumbers for the winter - delicious and easy! Or how to pickle cucumbers

Cold method - the easiest and most affordable

Ingredients:

• cucumbers
• currant, cherry and plum leaves
• dill umbrellas
• garlic cloves

Cooking method:

1. Soak cucumbers in cold water for 2 hours. Place 2-3 teeth in clean 3-liter jars. garlic, dill umbels and leaves. Lay cucumbers very tightly on them, try to press them very tightly. In the process of pickling, cucumbers decrease and you will not get a full jar, but microbes easily penetrate into the empty space.
2. After laying the cucumbers, pour 1 tbsp into each jar. l. coarse salt with top.
3. Then pour cold boiled water and close with tight plastic lids.
4. Turn the jar upside down several times to disperse the salt.
5. Put the jars in a cool place, but not in the refrigerator. At first, the brine will be cloudy, then it will begin to lighten. Fluid may leak from under the cap, it is unnecessary to open and top up. Better notice this jar and eat it first. Cucumbers in this way are ready in 2-3 weeks, and are stored for almost a year.

By the way, cucumbers in the cold way are my favorite. They really remind me of my grandmother's cucumbers from a large oak barrel. Try it, you won't regret it!

Video recipe "Hurry pickled cucumbers"

Hot method of pickling cucumbers

By salting cucumbers in this way, you are preparing homemade canned food for the future. They do not require storage in a cool place, but the salting process is quite laborious and even dangerous.

You will have to tinker with boiling water, hot jars and pour cucumbers with brine 3-4 times. Stock up on patience and strength, the result is worth it!

Ingredients:

• cucumbers
• sugar
• Bay leaf
• peppercorns
• lemon acid

Cooking method:

1. Soak cucumbers, put tightly in 3-liter sterilized jars. In this recipe, cucumbers are reduced and even boiled down, so the denser the cucumbers are packed, the less fuss with half-empty jars.
2. Boil water and carefully pour over the cucumbers. Cover jars with lids and leave for 15 minutes.
3. Drain the water. Boil another water and again pour cucumbers with it. Leave for the same time. Drain the water into a large saucepan, add sugar and salt at the rate of 2 tbsp. l. salt and 3-4 tbsp. l. sugar per jar. Sugar retains color and crunchiness in cucumbers, but does not add sweetness to the brine. Boil the brine.
4. Pour 0.5 tsp into each jar. citric acid, pour boiling brine and roll up with metal lids.

Banks can be removed to cool in a buffet or in a far corner. After rolling up my cucumbers, I wrap them in a warm blanket for a day. As my mother taught, I think they are warmer there and so they become tastier.