How to salt cucumbers with simple salting for the winter. Pickles: my grandmother's recipe (cold method)

Salted cucumbers are rightfully considered an integral part of the menu in winter time of the year. Preserving vegetables this way helps preserve them. beneficial features, due to which the product has high value. Let's look at the important aspects in order.

1. To ensure high-quality pickles, use only young fruits. The smaller ones are the so-called “pickles” - green cucumbers about 5 cm long. Next to them are gherkins, their length is about 7 cm. The best option for pickling, the fruits will be 10-12 cm. In practice experienced housewives They can can large vegetables, but they take up a lot of space, and they are not supposed to be cut lengthwise.
2. You can often find canned cucumbers, which can be salted together with oak leaves, black currant or cherries. Due to the tannin content in the listed plants, cucumbers retain their structure, remaining crunchy and dense throughout the entire storage period.
3. If you are focusing on the variety of cucumbers for pickling, give preference to “Ryabchik”, “Vyaznikovsky”, “Dolzhik”, “Nezhinsky”, “Borshchagovsky”. In cases where you decide to can vegetables for future use, choose only those fruits that grow in open ground. Greenhouse cucumbers, in turn, are tasteless and watery; they are absolutely not suitable for pickling.
4. If, after sorting through the fruits, you have not weeded out the extra ones (wilted, large in size), add granulated sugar to the brine at the rate of 1.5-2% for the entire jar. A similar move must be made to speed up the fermentation process, which will prevent the cucumbers from becoming soggy. As a rule, small-sized vegetables (5-10 cm) are salted in a 6-7% solution, while larger ones large fruits 8-9% solution is preserved.
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 richness to the fruits, due to which the latter will not seem insipid. Depending on your personal preferences, choose a bouquet of spices yourself, focusing on taste preferences household members. The most popular and proven seasonings are coriander, garlic, parsley, allspice (peas), dill, celery, tarragon, horseradish, and savory.
6. Taste qualities canned cucumbers directly depend on salt. If you use old or stale products, the granules may not dissolve in water. The crystals, in turn, will begin to creak on the teeth, spoiling the impression of using the product. The 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 g.)
• purified drinking water - 3.2 l.
• allspice - 8 peas
• garlic - 8 cloves
• horseradish leaves, currant leaves
• parsley dill

1. Sort through the cucumbers, sort them by size and degree of ripeness, and wash thoroughly with a foam sponge. Fill a large bowl with cold running water and place the fruits there for 3-4 hours. After this, take ice-cold (preferably melted) water into another container and place the cucumbers into it.
2. At this time, start processing the greens. Wash the dill, parsley, currant and horseradish leaves to remove all dust and foreign microorganisms. Place the listed ingredients on a towel or napkin and dry thoroughly.
3. Sterilize the jars with soda by boiling them in a saucepan for 5-7 minutes. At the end of the period, dry and leave to ventilate at room temperature to evaporate excess moisture.
4. Place the washed greens on the bottom of a sterilized jar and begin preparing the brine. Mix sea salt, granulated sugar (both beet and cane sugar), and citric acid powder into one bulk mixture. Pour filtered water into the mixture, place the pan 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. Place chopped parsley and dill on the bottom of the jar, and add currant and oak leaves here. Peel the garlic and cut the cloves into 2 equal parts and place in a container.
6. Lay out the cucumbers, arranging them in a convenient way (vertically, horizontally, diagonally), pour the resulting brine over the fruits, let it brew for 10 minutes with the lid open, then roll up and turn the jars upside down. Cover with a towel and cool to room temperature. Place in a 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 stems
• hot pepper - 3 gr.
• fine table salt - 155 gr.
• purified water - 2 l.

1. Sort the cucumbers by size, shape and variety, wash them under cold water, place 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 taking place, begin sterilizing the jars. To begin, place each of them in a saucepan, add water and boil. After this, wipe dry and leave until the moisture evaporates. When the soaking time has passed, remove the fruits and cut off the “butts”, wash them well with a kitchen sponge to remove bacteria.
3. Take an enamel pan, pour salt (table salt, not sea salt) into it, add filtered water. Place on the stove and boil until the granules dissolve completely. After this, pass the pre-cooled brine through 3 layers of gauze.
4. Peel the horseradish root, wash and chop the dill. Place cucumbers at the bottom of the jar, alternately place them with spices (wild garlic, pepper, horseradish, seeds and a bunch of dill).
5. Pour the brine into the container, place the pressing wheel and press. Take the jar to warm place for 1 week to start and indicate 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 cool place, the fruits should be thoroughly salted. At the same time, do not forget to remove moldy formations and wash the oppression every day.
7. After about 1 week of pickling, remove the cucumbers from the jar and wash them in cold filtered (!) water. Now place in new (sterile) containers, fill with the brine in which the preliminary preservation was carried out (first pass it through a cotton-gauze filter).
8. Once all the cucumbers and spices are in place, close the jars with clean lids. Pour room temperature water into a wide saucepan, place the jar/jars in it, and place on the stove. To prevent the glass container from cracking, it is recommended to place a block of wood or a piece of cloth on the bottom of the pan.
9. When the mixture begins to boil, note the time, after half an hour, remove the cucumbers from the stove, seal the jars with tin lids. Turn the containers upside down, cool, then take them to a cool room for long-term storage.

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

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

• tomatoes - 10 pcs. medium size
• cucumbers - 0.7 kg.
• crushed table 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.
• sweet cloves - 4 stars
• black pepper (peas) - 5 pcs.

1. Wash the tomatoes with cold water, wipe them with a kitchen sponge, and dry them with a towel. Pass through a meat grinder, first removing the peel. Place the resulting porridge in a thick-bottomed saucepan, place on the stove, and simmer (do not boil) over low heat for about half an hour.
2. Prepare the jars: wash them with soda, then boil for 7 minutes, dry. Soak the cucumbers in a bowl of ice, preferably melted water, and leave for 5 hours. After this period, cut off the ends and wipe with a towel.
3. Wash the dill, parsley, horseradish and currant leaves, peel and chop the garlic into slices. Place the greens at the bottom of a sterile jar, add cloves, peppercorns, hot peppers, and bay leaves.
4. Mix tomato juice with granulated sugar and salt, wait until the crystals are completely dissolved. Pour the resulting mixture mixed with boiling water in a 2:1 ratio over the cucumbers. Place the jars in a saucepan and place 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, canning cucumbers has a number of features that must be taken into account when mandatory. The main rule that you should pay attention to is the correct preparation of the brine, which sets the tone for the entire dish.

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

Who doesn’t love to eat salty crispy cucumbers! If you follow some simple rules Pickling, even the most ordinary recipe for preparing cucumbers, will turn them into an appetizing and tasty delicacy.

There are two ways to pickle cucumbers: cold and hot.

Their only difference is that in one case the vegetables are poured with cold water, in the other with boiling water.

There are certain nuances of preparing lightly salted and pickled cucumbers, which must be carried out regardless of the pickling method.

When salting, follow the general rules:

1. It is recommended to pickle cucumbers on the day of harvest, before the vegetables lose their elastic structure and become soft. Ignoring this rule may lead to loss of the characteristic crunch.
2. Fruit different sizes It’s better to salt separately so that the marinade evenly saturates each vegetable.
3. Preparation of brine requires specially prepared water. It should be filtered, and ideally from a well or source.
4. In order for cucumbers to have a pleasant crunch, they must be soaked in cold water for 2.5 - 3 hours.
5. Any container used for pickling must be carefully prepared:

• Wash glass jars with baking soda slurry and steam;
• Rinse the barrel thoroughly until the water is clear of sawdust and the characteristic odor disappears. Next, you need to fill it with water and leave it for several days so that it dries out and small cracks and gaps disappear. Wash with a solution of soda - 1 teaspoon per 2 liters. water;

Attention: Preparing the barrel should begin several weeks before harvest.

• It is better to use an enameled bucket or pan. They are pre-washed hot water With baking soda, which needs to be poured onto a damp sponge and rub the inner walls of the container and the lid.

1. Leaves should be added to the usual spices fruit trees and shrubs, for example, cherry and currant. Oak leaves are indispensable in preparing cucumbers, as they impart a tart taste and aroma.
2. Spices should be distributed evenly over the entire area of ​​the container. To do this, the recommended amount of seasonings should be approximately divided into 3 equal portions. The first part is placed on the bottom, the second in the middle, the third and last - on top of all the cucumbers, just before pouring.
3. It is necessary to store pickled vegetables in a cool place where the temperature varies from - 1 to + 4 degrees Celsius. This could be a refrigerator or a basement.

Cold methods of pickling cucumbers

Interestingly, the advantage of cold pickling is the absence of any preservatives and vinegar in the filling, which are used in the hot method.

1 way

Ingredients:

Cucumbers are selected according to the container's capacity, provided they fit tightly together.

Spices for 3 liter jar:

• hot peppers- 1 PC.;
• garlic – 6 medium cloves;
• dill - 3 umbrellas or 3 teaspoons of dry herbs;
• black pepper – 10 peas;
• leaves – 3 cherry and 2 oak;
• table mustard powder – 1 teaspoon.

Brine: for 0.5 l. water 1 tbsp. a spoonful of table salt.

Cooking process:

1. Divide the spices into 3 equal parts. Place one part on the bottom of the jar.
2. Place the cucumbers vertically so that they are close to each other.
3. Having filled the jar to the middle, add the second part of the spices.
4. Having placed all the fruits tightly to the top, add the remaining seasoning and mustard.
5. Pour brine over the cucumbers, cover with gauze and leave at room temperature for 1.5 - 2 days until they ferment.
6. Next, drain the brine, boil it and cool.
7. Pour the resulting solution back into the jar and close it with a nylon lid.

It is better to store such a product in a cool place, so the cucumbers will retain their properties longer. taste qualities.

Method 2

The simplest and easiest preparation method, the only disadvantage of such cucumbers is their short shelf life. This method for preparing cucumbers for the winter is not suitable - cucumbers after pickling like this will be ready in a couple of days and are intended for immediate consumption.

Ingredients:

• cucumbers – 1 kg;
• table salt – 2 tbsp. spoons;
• garlic – 4 cloves;
• fresh dill – 1 bunch;
• black pepper – 5 peas.

Preparation steps:

1. Wash the cucumbers in cold water and cut off the ends on both sides.
2. Place the prepared cucumbers in a tight bag, sprinkle with salt and mix thoroughly.
3. Cut each clove of garlic in half and crush it with a special crusher or the surface of a knife.
4. Add garlic, chopped dill and pepper to the cucumbers and mix.
5. Keep at room temperature for 2.5 – 3 hours.

Pickled cucumbers can be stored in the refrigerator for 5 days.

3 way

“Grandma’s way”, in a tub or in a barrel. IN modern world, this salting method is not for the lazy. Minus - in large quantities fruits for pickling.

Ingredients:

• cucumbers – 50 kg;
• garlic – 150 gr.;
• dill – 1.5 kg;
• – 250 gr.;
• leaves - 0.5 kg of cherry and 0.5 kg of currant.

Note: oak leaves are not taken because the container is wooden. It will transfer its smell and tart taste to the fruits.

Brine: for 12 liters of boiled water:

• for small fruits – 800 g;
• for large and large – 1 kg 200 gr.

The cooking method is simple:

1. Spices are placed at the bottom of the tub or barrel, previously divided into 3 equal parts.
2. Lay out the cucumbers horizontally to the middle and send next part seasoning
3. Fill the container to the top, add the remaining spices and add brine.

It is necessary to put pressure on top so that the fruits are constantly in brine. Barrel cucumbers should be stored in a cool place.

The given recipes for salting cucumbers are very easy to follow and do not require a lengthy preservation procedure, so they are suitable even for beginners.

From this video you will learn a simple way to cold pickle cucumbers:

“Shall we make cucumbers for the winter? Salted or pickled? Both? Of course we will"! This is the question and the answer received that probably sounds in every family. And most likely after this dialogue, preparations for the process itself begin. We rattle cans, taking them out of the “bins”, we carry cucumbers in bags or buckets, some from the garden beds, some from the store, we run at the last moment for salt, and so on…. overall fun!

For those who are just heading out of town to open the summer season, it may seem premature to talk about upcoming preparations for the winter. And yet, advice on how to make the future harvest happy in the cold winter will be useful.

And I don’t think it’s worth even talking about how and what to eat with and what to cook with pickled or pickled cucumbers. What is it worth? It’s not like without them! And without our cucumbers? In general, we are not lazy, we make preparations for the whole winter so that there is enough for everything.

Cucumbers for the winter - how to salt cucumbers in jars correctly and tasty

A simple and proven recipe for pickling cucumbers for the winter - right in jars. This method of pickling is also useful for city residents who do not have areas for growing vegetables or special places for storing preparations.

What you need to prepare for pickling cucumbers for the winter

We start with choosing cucumbers. We won't go into description different types, general rule– do not salt early varieties, long varieties, greenhouse varieties, and in general cucumbers from the store.

If you don’t have your own beds, you can buy it at the market from small traders who sell their harvest. The cucumbers should be fresh, picked no more than two days ago, medium-sized, not pot-bellied, strong and whole. You need to prepare these cucumbers on the basis that it will take about five kg for 3 three-liter glass jars. vegetables

Along with the cucumbers, prepare or buy for pickling horseradish leaves, currant and cherry leaves, dill stems, bay leaves, peppercorns, garlic, mustard powder, and coarse salt.

You will also need three-liter glass jars, metal lids and a machine for rolling them. Those who are starting the fascinating process of pickling cucumbers for the first time should keep in mind that it will take approximately six hours of time. And voila - cucumbers will be present in your diet for the winter!

Let's begin the process of preparing cucumbers for the winter

Place the cucumbers in a large saucepan, preferably in a basin, remove any that are not whole or rotten, and fill with cold water so that the cucumbers float. We keep them in water for about five to six hours.

While they are sour, prepare the spices for pickling. We wash the leaves and dill, scald with hot water and leave in a sieve to drain.

It is not necessary to sterilize the jars; just wash them well with warm water and baking soda. After washing, scald each jar with hot water and leave to dry upside down on a towel. Also wash the metal lids with hot water and baking soda.

Cucumbers for the winter - the next step

After these five to six hours, remove the cucumbers from the basin and rinse well with water. We peel the garlic, no need to cut the cloves. Next, put the garlic in the container, all the cooked leaves, black peppercorns, maybe add a piece of hot pepper for spiciness.

Then we place the cucumbers vertically in the jars as densely as possible, starting with the larger ones. If there are leaves or dill left, you can put it on top.

Preparing brine for pickled cucumbers

Add two tablespoons of coarse salt to one liter of water.

Keep in mind that in three liter jar approximately two liters of ready-made brine will be included, this will depend on the density of the vegetables in the jar. That is, in order to fill three such jars with brine, boil six liters of water and add twelve large spoons of salt.

Slowly fill the jars to the top with boiling brine and simply cover them with metal lids.

Now, we need to forget about these jars of cucumbers and leave them to sour for three days at room temperature. The brine will become cloudy and a little foam may appear - this is normal. Therefore, immediately place the containers on a towel or film so as not to stain the table.

We finally roll up cucumbers for the winter with mustard powder

After three days, remove the lids from the jars, rinse them with soda and boil for 2-3 minutes. We take a large saucepan, preferably 6-7 liters, and carefully pour the brine from the jars into it, holding the cucumbers and leaves in the jars.

In each jar, pour one tablespoon of mustard powder on top of the cucumbers.

Boil the cloudy brine in which the cucumbers were fermented again and again pour it into the jars of cucumbers. Fill the brine to the top, even to the convex meniscus, immediately close the lid and roll up.

Then we prepare a place for the cans where they will cool. Somewhere not on the aisle we put an old blanket, bedspread, etc. on the floor, put the cans on it upside down so that the lids are at the bottom, and wrap it on all sides with a blanket. In this position, the jars should cool down.

Once they have cooled down, after about a day or two, we open the blanket and put the jars away for storage in a convenient place - a pantry, a table, a closet.

It is important that there is no battery nearby. No need to put it in the refrigerator. You can take it to a warm basement, but not to the balcony. They may freeze in the cold.

The jars can be stored this way for up to two years. The cucumbers in them will finally be salted in 2-3 months. If you notice that the lid on the jar is swollen, then simply open it, pour the brine into the pan, boil it and roll it back with a new metal lid and cool it upside down under a blanket. The cucumbers will continue to stand normally.

That's all the wisdom. These cucumbers are suitable for salads, for preparing first and second courses, and as a snack. Having opened a jar of aromatic cucumbers in winter, you will not regret the time spent in summer.

Pickled and sour cucumbers: grandma’s recipe without sterilization

Cucumbers can be prepared for future use by pickling them directly in jars, avoiding the use of vinegar and sterilization. If you do this at the end of summer - beginning of autumn, then the pickled crispy cucumbers will not acquire a sour taste over time and will continue to crunch until spring. And, you see, a natural product that has not undergone heat treatment is much healthier for the body than one that has undergone hot pickling.

The best proof of this is the good health of people who lived in former times, when vinegar was not used in preparing foods for long-term storage - fermentation in tubs and barrels.

Try pickling cucumbers for the winter using the method that has been used in my family for several generations - you will definitely like it:

Let's prepare the ingredients:

After thoroughly washing the small cucumbers, immediately cover them with water. If it is not possible to take well water, then bottled water will do - the main thing is that it is clean. Salts - based on one liter of water, 2.5 level tablespoons, 5 small cloves of garlic, part of horseradish root. Also put its leaves along with cherry and currant leaves. You can add, if you like, tarragon, celery, regan (basil).

The workpiece itself:

Wash the jars with hot water and baking soda, scald with boiling water. Turn over onto a clean towel and let the water drain. Then we put herbs and spices on the bottom of the jar and pack the cucumbers tightly. Fill with brine to the top! Place a leaf of horseradish under the lid. Cover with nylon lids and place in a cool place.

That's all! Bon appetit!

I'm sure that next year You will want to prepare just such cucumbers for the winter!

Pickled cucumbers in tomato sauce for the winter

Everyone loves deliciously prepared food. And without vegetables it is impossible to do this. After all, vegetables not only make our table more beautiful, but also improve the taste of dishes. Now, at any time of the year, every supermarket is full of fruits and vegetables, but in winter, and not only, you want something special, piquant.

Here is the recipe, it’s simply killer - cucumbers for the winter tomato sauce(sounds interesting. huh?).

When marinating, two general rules must be followed:

1) For cucumbers to be tasty, you need to choose fruits that are small in size; they are dense and have a delicate skin.

2) Before marinating, soak the fruits in soft water for eight hours to make them crispy.

List of ingredients:

• Eight kg of small cucumber fruits;
• six large sweet peppers;
• a couple of hot chili peppers;
• four liters of tomato juice;
• twelve pieces of peppercorns;
• five large heads of garlic;
• salt and sugar

The process of pickling cucumbers

Wash the cucumbers thoroughly and put them in jars. Add a piece of hot pepper to them and fill with boiling water.

Cleaning Bell pepper and garlic, then grind everything until smooth. Pour the resulting mass into tomato juice, add salt and sugar to taste. Heat it on the stove, remembering to stir it constantly. Boil for at least 15 minutes.

For a liter jar, we use approximately 20 grams of salt and 30 grams of sugar.

Next, all the water is poured out of the jars of cucumbers. Now pour the prepared sauce over the cucumbers and add a peppercorn to each. Cover the top with sterile lids and set to boil (water bath) at the rate of three-liter for 30 minutes, liter for 20 and half-liter for 10 minutes.

Then we roll everything up tightly and turn it over, placing it on the lid. Once completely cooled, leave in a cool, dry place to store.

As a result, we get very tasty, crispy pickled cucumbers and an excellent sauce.

Sweet pickled cucumbers

If you and your family love pickled cucumbers, this wonderful recipe will suit you. They are very easy to prepare, it won’t take more than an hour. I advise you to try this recipe too. But, of course, you need to cook it first.

For one kilogram of cucumbers you will need:

• Salt - two tbsp. spoons;
• two inflorescences of dill;
• garlic - one clove;
• four cherry leaves;
• allspice - 3 pcs;
• water - liter;
• vinegar 9% - one tbsp. spoon;
• sugar - two tbsp. spoons.

How to cook:

Wash the cucumbers and cut off the ends. Next, prepare the jars, add pepper, dill, cherry leaves and garlic. Fill the jar to the top with cucumbers. Boil one liter of water with sugar and salt in a saucepan, pour the resulting marinade into our cucumbers, wait ten minutes.

Korean cucumbers

I cannot vouch, dear reader, that the proposed recipe for the appetizer “Korean-style cucumbers” is the real thing, or as they say in the culinary community, classic recipe cucumbers The same goes for the fact that Korean-style cucumbers are prepared in Korea itself according to this recipe.

It was selected among the many options existing on the network as the most suitable for our conditions. Plus, according to this recipe, the Korean cucumber appetizer itself was already prepared, which everyone liked both in taste and appearance.

I couldn’t resist offering this recipe, although it doesn’t quite fit into the topic of preparing cucumbers for the winter. But don't judge strictly, just consider it a bonus. Why make a separate article on one recipe (since the topic about cucumbers came up, let’s finish it..).

So, the recipe is in the studio!

Korean cucumbers - set of products

• As many as a thousand grams of cucumbers (that is, a kilogram...);
• two hundred fifty g. beef
• one sweet pepper
• three cloves of garlic
• one hundred ml. oils
• bulb
• coriander
• red pepper
• sesame
• ground pepper
• soy sauce, sugar, vinegar, cilantro, salt

Korean cucumbers - preparation:

2). Cut the beef into strips, finely chop the onion, and cut the prepared sweet pepper into strips.

3). Heat the oil, add the beef strips, stir for a few minutes, and fry. After the meat strips have browned, add the onion and cook until translucent. Next, add the pepper strips and continue cooking for two minutes. After removing from heat, add red pepper and chopped garlic.

4). Drain the juice completely from the cucumber slices, add them to the fried beef strips, then sprinkle with sugar, then ground pepper, coriander, sesame seeds, chopped cilantro, pour in vinegar, soy sauce, mix.

5). Remove the Korean-style cucumbers for two hours in the cold. Serve cold.

It's very tasty, believe me, it's worth making.

Cucumbers for the winter - salted and pickled - delicious

These are the “brilliant” recipes I put down on paper today. I hope that the cucumbers prepared for the winter according to these recipes will turn out tasty, crispy and healthy. Cheers!

We must remember that in order to maintain the level of our own health, everyone needs

Every housewife wants to surprise her guests and beloved household members with delicious cucumbers. But it is not always possible to preserve cucumbers so that they are sharp and crispy. It seems that everything is being done as it should, but the cucumbers are far from desired result. And try new recipes every year to achieve the desired result. A couple of tips before canning cucumbers:

For pickling, green cucumbers are selected that are not quite ripe, with dense pulp and underdeveloped seed chambers. Quality is of great importance to obtain good products. fresh cucumbers, and therefore you should not salt overgrown, limp, damaged or diseased fruits. It is best to pickle cucumbers on the day they are picked or on the second day. Fruits are divided into large, medium and small: (9-12, 7-9, 5-7 cm).

So, I offer you ten best recipes and tricks:

1. "Crispy" recipe
Brine:
for 1 liter of cold water (boiled or filtered) - a little more than 1.5 tablespoons of salt
For a 3 liter jar:
1-2 cloves of garlic (cut into slices on the bottom), then cucumbers,
on top of the cucumbers - greens: several dill inflorescences, currant leaves, cherry leaves with twigs, horseradish leaf

Blank:

Wash the cucumbers and pre-soak them in cold water for 4 hours (we do not cut off the “butts” of the cucumbers).
Then place the cucumbers in clean jars with spices, fill with brine, close the jars plastic lids and place in a cool place (room temperature should be about 20°C).
After a few days, when the fermentation process begins (the plastic lids on the jars swell), open the lids slightly to let the air out - then the cucumbers will be crispy. After a day, close the lids again and the pickles can be placed in the refrigerator.
Such pickles should be stored in a cool place (for example, in a cellar or refrigerator). This way they are perfectly preserved all winter and remain crispy (and quite spicy - due to the garlic).

2. Mom's recipe

Spices are placed at the bottom of the jar - dry dill, maybe dill, horseradish leaves, garlic, black peppercorns, bay leaves.

Then the cucumbers are laid and filled with marinade.

The marinade is prepared in a separate pan: for 1 liter of water, 2-3 tablespoons of salt, 2-3 tablespoons of sugar. Boil the whole mixture well and add 1 tablespoon of vinegar essence.

3. Spicy cucumbers

Ingredients:

1 kg of cucumbers, 30 g of dill, 10 leaves of celery or parsley, black currants, 1 black pea and 1 pod of red hot pepper.

For the brine:

1 liter of water, 3 tbsp. spoons of salt.

Cucumbers are often salted in enamel dishes and glass jars. Seasonings are placed on the bottom, in the middle and on top. Select small cucumbers.

The brine is poured in some excess. A wooden circle (not plywood) or a porcelain plate and pressure are also placed on top.

The dishes with cucumbers are covered with a clean cloth and kept at room temperature for several days.

Then they are transferred to a cold and dark room.

After 10-15 days, add brine to the brim and cover with lids.

4. An old recipe

Take 10 kg or more cucumbers, wash them in cold water, put them in a bowl and, in proportion to their quantity, dissolve salt in hot water(approximately 50 g of salt per 1 liter of water). Pour this brine over the cucumbers, sprinkle them with dill, blackcurrant leaves, and add 2-4 cloves of garlic.
When the brine has cooled, take the dishes with cucumbers to the cellar and place them on ice. Place a wooden circle on top of the cucumbers and press it with a clean stone. After 3-4 hours, the cucumbers are ready.

Different ratios of cucumbers, spices and salt give pickles different taste qualities. Cucumbers pickled according to these two, also ancient, recipes turn out to be very tasty.

Method No. 1

For 10 kg of prepared cucumbers, take 600-700 g of salt and 500-600 g of spices (spices include 40-50% dill, 5% garlic, and the rest - tarragon, horseradish leaves and root, celery, parsley, basil, leaves cherry, black currant, oak, etc.).

For a spicy taste, it’s good to add dried red hot pepper or 10-15 g of fresh one.

Method number 2

Prepared cucumbers are placed in 3-liter jars, filled with brine at the rate of 50-60 g of salt per 1 liter of water, covered with lids and kept for 3-4 days at room temperature until lactic acid fermentation begins. Then the brine is drained from the jars and boiled.

The cucumbers are washed, washed greens are added: for a 3-liter jar - up to 40 g of dill, 6-8 cloves of garlic, etc. and poured with hot brine. The jars are pasteurized at a temperature of 90 degrees for 12-15 minutes, removed from the water, and immediately sealed.

5. Aspirin cucumbers

Instead of vinegar - aspirin. There are six aspirin tablets per three-liter jar.

Dill, horseradish, currant leaves, cherry leaves, black pepper (peas) are not placed in jars, but filled with salt water (2 tablespoons of salt per liter of water) in a saucepan and brought to a boil. And this hot brine is poured over the cucumbers twice.

Dill cuttings and leaves remain in the pan.

Before rolling up the jar, add vegetable oil. The brine never becomes cloudy, the jars never explode, and can be stored at home. The cucumbers look like they were picked from the garden yesterday, as if they were fresh.

6. Sweet and sour cucumbers

Fresh spicy herbs are placed in the jar: horseradish leaves, dill, tarragon, parsley, celery, etc. Large greens are cut into 2-3 parts. Cleans small heads onions and garlic.

Place 2 tbsp in a liter jar. spoons of 9% table vinegar, an onion, 1-2 cloves of garlic, 2-3 black peppercorns, cloves, bay leaf, 15-20 g of fresh herbs and ½ teaspoon of mustard. Place cucumbers and pour hot sauce over them.

To fill 1 liter of water, 50 g of salt and 25 g of sugar are required. Sterilize liter jars in boiling water for 10 minutes, 3 liter jars for 15 minutes.

7. Canning with currant juice

Select small cucumbers of the same size. Rinse well and cut off the ends.

At the bottom of each jar put 2-3 black peppercorns, cloves, 1-2 cloves of garlic, a sprig of dill and mint.

Place the cucumbers vertically in the jar. Pour in a filling prepared from 1 liter of water, 250 g of ripe currant juice, 50 g of salt and 20 g of sugar.

Bring to a boil and pour into jars. Immediately close the lids and sterilize for 8 minutes.

8. Cucumbers with mustard seeds

For 1 jar - small cucumbers, 1 onion, 1 small carrot, pickling seasonings, mustard seeds.

For 2 liters of water - 1 tbsp. vinegar, 2 tbsp. l. salt, 8 tbsp. l. Sahara.

Wash the jars well, sterilize (in the oven), and boil the lids.

Wash the cucumbers, do not cut off the butts and nose, place in a colander to drain the water.

Peel the onion, wash it, cut it into rings, and place it on the bottom of the jars. Place carrots (slices), pepper, cloves, bay leaf and 1 tsp. mustard (peas).

Fill the jars with cucumbers, pour in regular boiling water, cover with lids and let stand until the water is warm.

Pour the water into the pan, boil again, add salt, sugar, vinegar. Be sure to remove the foam. Pour boiling brine over the cucumbers and quickly roll up.

Turn the jars upside down and wrap until cool.

9. Vigorous cucumbers

Pack cucumbers, herbs (black currant leaves, horseradish, cherries, dill stems and baskets), bay leaves, and garlic tightly into sterilized jars.

Pour in cold brine (1 tablespoon of salt per 1 liter of water). Leave the jars for 3-5 days without refrigeration, cover with gauze.

Remove the formed white coating, pour the brine through a sieve into a saucepan and boil for 20 minutes (it is advisable to measure how much brine is obtained). Without removing the cucumbers from the jar, rinse them under running cold water 3 times.

Add 0.5 liters of water to the brine per 3 liters + add 1 tbsp. salt. Pour over cucumbers. Roll up. Turn over and leave until the next day.

10. Pickled spicy cucumbers

While the jars are being prepared, you can cook the marinade.

1 liter of water
2 tbsp. salt without a slide
1 tbsp sugar, also without a slide
Bring all this to a boil and remove.

So let's get it hot jar. At the bottom we put prepared greens (leaves of black currant, horseradish, cherries, dill stems and baskets), bay leaf. We place the cucumbers tightly to each other (very tightly!), on top there are black peppercorns, 1-2 allspice peas, again greens and red hot pepper (note here: if the pepper is whole, then you can put the whole one, if there are cuts, cracks, then put a thin strip, otherwise the cucumbers will simply be impossible to swallow because of their spiciness).

Add vinegar 9%:
1 liter jar-2 tbsp.
2 liter jar - 3 tbsp.
3 liter jar - 5 tbsp.

Pour the marinade in a thin stream

Pour warm water into the bottom of the pan (or a cloth), so that more than half of the jar is immersed in water. Place lids on top of the jars. Cook a 2 liter jar for about 20 minutes. You can check readiness like this: the lids have become hot, the cucumbers have changed color from light green.

We take out the jars and place them on a wooden board. Add garlic, black peppercorns and a couple of allspice peas. Top up the marinade to the brim. Let's roll up. Place the jars upside down, wrap them and leave them for a day.

Little culinary tricks

Cucumbers for pickling should be medium-sized, fresh, with black spines. Cucumbers with white spines are not suitable for canning - these are dessert, perishable varieties. Jars with such cucumbers tend to “explode”. Limp, “corky” cucumbers are also not suitable. They've been there too long. It is better to salt them for food, without rolling them into jars.

Soak the cucumbers in water for 2-6 hours. This procedure will “make” the cucumbers crunch.

To avoid an “explosive” situation, add a few mustard seeds to the jar. Sometimes 1 spoon of alcohol or aspirin is used.

Also, for crispy cucumbers, they add lizard, and sometimes oak bark.

The cucumbers will not become moldy, and their taste will even improve if you add chopped horseradish on top.

The so-called garlic pickles have a sharp and spicy taste - when they are pickled, twice the amount of garlic and horseradish is used.

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

So, everything is learned by comparison, and I like cold pickles the most. The only drawback of these cucumbers is that they need to be stored in a cold basement or refrigerator, so they are not very suitable for city apartments.

Pickled cucumbers make the most delicious vinaigrette, they can be eaten simply as an appetizer with.

Even though we live in an apartment, I make 2-3 jars of these cucumbers and store them in the refrigerator. This summer, my daughter and I were visiting our grandmother and we all picked cucumbers together. The recipe for pickled cucumbers 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 decades. The recipe is proven, the cucumbers turn out crispy and not too salty, they can be stored in the cellar for up to 2 years.

To pickle cucumbers, you will need any jars and nylon (plastic) lids. I don’t recommend using metal screw caps, as they rust (both inside and outside...)

So, to pickle cucumbers we need the following:

• cucumbers
• Clean and dry 1 liter, 2 liter or 3 liter jars
• Nylon covers
• Horseradish leaves
• Dill umbrellas
• Black peppercorns
• Peeled garlic
• Chilli pepper
• Dry mustard
• Oak leaf (for crunchiness of cucumbers)

For the brine:

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

Preparation:

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

Soak the cucumbers in cold water for 3-5 hours (or better for 5-8, especially if these are store-bought cucumbers). This must be done so that the cucumbers get the missing water, otherwise they will get it from the brine and there may not be any left in the jar. Rinse the cucumbers under running water. The ends of the cucumbers do not need to be trimmed.

Wash jars and lids. (I do not sterilize or dry them in this recipe. But if you pour boiling water over the jars and lids, that will only be a plus).

Arrange the cucumbers, evenly layering with herbs.

Don't forget about garlic, chili pepper and dry mustard. For a 3-liter jar you need about 5-6 cloves of garlic, 1 chili pepper and 1 teaspoon of dry mustard.

Dissolve 2 heaped tablespoons of coarse salt in 1 liter of water in a separate container (about 1.5 liters and 3 tablespoons of salt are needed for a 3-liter jar).

Stir well and let sit. Usually coarse salt produces a sediment. I don't pour it into a jar. Fill the jars to the very top. Cover with regular plastic lids and place in a cool place.

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

Sometimes you have to add brine (until the foam is completely displaced from the jar and the edge of the neck, i.e. to the very edge of the jar, brine - based on 1 liter of water - 2 tablespoons of salt).

The cucumbers will ferment. This is fine. They may become cloudy and foam, but then the brine will lighten over time and the foam will go away.