When to collect red. The benefits of rowan. How you can and should collect: important rules

Hello my dear followers!

What a pleasure to see you again at my place. Today I want to immediately move on to the topic of the article, to show recipes for how to pickle cucumbers at home. But so that you get them not only very tasty and salty, but also crispy. We will prepare quickly and easily such blanks in jars, right at home. And the sample is taken in winter or spring. As needed).

After all, such savory gherkins are a great snack for any upcoming holidays that await us in the near future. Of these, you can make or super. Therefore, I think that they should always be in your pantry or cellar. So that they can come to the rescue and help out at any time. How do you think?

Various seasonings and spices are used for this salty delicacy; without them, the preparation will not be interesting and not so smelly in taste. But, nevertheless, the main thing is to take not flabby and not spoiled cucumbers, because the result will completely depend on them and on what technology you cook them with. Also, you need to do everything with a soul and a good mood.

I also recommend choosing only the smallest and non-edible varieties of cucumbers, but taking pickling ones. There are many nuances, this article will help you figure it out with step-by-step recommendations and instructions. Therefore, as they say on TV, do not switch. Run to choose your favorite recipe and cook for health.

As you know, the classic recipe involves adding any vinegar essence to such a blank, or you can even close it without it. I suggest in this first version to cheat and add lemon instead of vinegar. What is most interesting, cucumbers cooked in this way also turn out to be crispy and very tasty. And most importantly, they do not cause harm to health.

Also, for safety, you can perform a triple or double filling with brine. If you don't understand what I'm talking about, it's not hard to understand. Along the way, friends, we'll figure it out.

It is due to this feature that you can easily store such gherkins right in your apartment, cool, isn't it ?!

You know how convenient such preservation is, because it is also without additional sterilization with ready-made blanks. Agree, it's convenient. It is by this technology that our great-grandmothers and mothers cook and cook. Take a notebook and make notes for yourself. Or add this page to your bookmarks.

To be honest, this method is also good because the cucumbers turn out to be slightly vigorous, we personally just adore such ones, it turns out super.

We will calculate the ingredients for 2 liters of marinade, agree that this is convenient, because then you can close at least a liter or two-three-liter jars.

I’ll make a reservation right away that another one will be given below this recipe, which is the simplest and super delicious, for novice housewives I recommend taking it first.

We will need:

for a 3 liter jar:

• cucumbers
• water - 2 l
• sprigs of dill with umbrellas - 2-3 pcs.
• bay leaf - 2-3 pcs.
• fresh garlic - 1 head
• mustard seed - 1 tsp
• allspice - 8 peas
• a mixture of peppers (black and white in peas) - 1 tsp
• salt - 2 tbsp
• granulated sugar - 2 tbsp
• citric acid - 1 tsp for each 3-liter jar

Stages:

1. Just wash the plucked green fruits in cold water and you can even swim in it for an hour. If cucumbers were picked a long time ago, for example yesterday, then it is better to soak them in cold liquid for a couple of hours (2-3 hours) so that they restore their water balance.

Remove the skin from the garlic and cut each clove in half.

2. Now put all the spices and herbs according to the list in a sterilized jar. That is dill umbels, peeled garlic cloves, bay leaf, mustard seed and peppercorns.

Heat water in a saucepan and as soon as it boils, pour the blanks around the edge. Cover with lids and wait 15 minutes. Drain the liquid back into the saucepan and measure the amount. Should be about 1 liter. If it turned out less, add more plain water, that is, increase to 2 liters, so that it is convenient to put the ingredients on the list. Put salt and sugar and boil.

To prevent the jar from cracking when you add boiling water, pour water into the center of the container and you can put a metal knife or fork under the bottom.

4. Immediately pour the prepared blanks again with boiling marinade. For a moment, it will seem to you that the water in the containers begins to darken or becomes cloudy. Add citric acid to each jar, take 1 tsp. Put on the lid and roll it up with a special key so that everything is airtight.

Turn the jar upside down and let cool under the covers for 24-48 hours. And then go down to a cool place where it's dark.

As promised, another of my favorite recipes, which has been tested by all my surroundings, never fails. Try to cook! By the way, if you are familiar with Irina Khlebnikova (she is a video blogger), then you probably already saw this description.

So, let's start pickling cucumbers under a nylon cover. The recipe is reliable and proven, and resembles the taste of cask, although the workpiece is prepared exclusively in jars.

We will need:

Stages:

1. Take for work only those fruits that are suitable for pickles and salting. Never take edible cucumbers, use them only for food. Do it.

2. If you have prepared a 3-liter jar, as this is the most popular size, then you will need about one and a half kilograms of "green ones".

Before you start conjuring, wash the vegetables in running water and soak in cold plain water for 3-4 hours. Then cut off the bottom of each gherkin on both sides. And give them a good rinse.

3. Next, prepare all the spices and herbs for work. They should only be that torn off, and not wilted and bad in appearance. As you can see, garlic cloves already peeled, dill umbrellas, currant leaves, tarragon and cherries will come in handy here.

Horseradish is also taken, and the secret here is this, the leaves themselves can not be laid, but its stems must be put. It is they who give crunchiness to the finished dish. Wow, it is in the petioles that all the power of magic is.

4. In addition to dill umbrellas, you can also break sticks, that is, stalks, as they are quite fragrant and will only decorate the taste of homemade.

5. Thus, the standard set of products will be as follows: for one three-liter jar, take 5 cloves of garlic, 3 horseradish sticks 10 cm in size, dill umbrellas - 2-3 pieces, currant and cherry leaves - a couple of pieces, a sprig of tarragon, three or two pieces of hot hot chili pepper.

7. Arrange everything you need in the banks, do the styling without effort and pressure, but again, so that there are not many voids. Fill each container with cucumbers up to the shoulders. It is advisable to put tarragon and dill umbrellas on top, and you can also use bitter pepper with dill sticks. Fill with cold water about half the jar.

8. Then, pour in that salty water here, in which the salt was diluted. And then again add cold drinking water. You can, in principle, immediately put three tablespoons of salt in each jar and not dissolve it in advance.

Place a plate or bowl under each container so that the brine does not run onto the table. And leave it to stand at room temperature for 3 days, the greens should turn sour during this time, and foam will form on top.

9. After that, pour the brine into the pan and bring it to a boil, cook for about 1.5 minutes. And fill the workpiece again with hot marinade.

10. Voila, put on a nylon cover and send it to the cellar or pantry for storage. And after 2-3 weeks you can already eat and enjoy such a wonderful yummy. Happy discoveries and impressions, friends!

How to pickle cucumbers for the winter in jars? Easy recipe without vinegar

Do you want to win the hearts of your household? The characteristic of this dish is that it is quickly made, and most importantly, it is eaten instantly. Moreover, the greens are cut and it turns out as if nothing like a salad. In another way, this appetizer is also called cucumbers in cucumbers, that is, they are obtained in their own juice.

Here is such a chic recipe that is a hit this year. The fact is that some of the gherkins are grated, and the rest, in general, watch the video and learn.

Interesting! It turns out that my neighbor has been pickling cucumbers like this all the time, for like 20 years, but I just found out.

Pickle also tastes great, try and experiment, because there are a lot of recipes, find novelties and a bomb.

Cold-cooked cucumbers with mustard in jars

Well, now we are looking at another wonderful option, which is also flawless. Especially for those who like a vigorous taste or pickled. It is with this recipe that you will achieve everything at once. Moreover, the list of products is so small that you don’t even have to memorize it.

I think many, having prepared such a yummy, will say that this appetizer is also similar to the barrel version in taste. Yes, that is right. But, most importantly, the cucumbers will also crunch, because the ingredients contain a horseradish leaf and mustard, and they contribute to this.

If you watch a lot of different recipes, you should have noticed that basically all the preparations are made in a hot way, it is a little time consuming and not always convenient. This method is fast, in the sense that the brine will be cold. Unbelievable, but you can also do this, who still does not know.

We will need:

• cucumbers - 1.5 - 2 kg
• table salt - 2 tbsp with a slide
• dry mustard - 1 tbsp
• a leaf of horseradish, currant or cherry - 1 pc.
• dill - 1 umbrella
• black peppercorns - 10 pcs.

Stages:

1. Prepare vegetables and herbs. Wash them well in running water. It is advisable to pour boiling water over an umbrella and a leaf of horseradish, currant and cherry. After that, take a sterile jar and place all the ingredients on the list into it, the only thing is that the cucumbers can be cut into sticks, or put them whole and unharmed.

Salt and mustard are preferably placed at the very top before closing the jar.

Mustard acts as an excellent preservative that will prevent jars from flying up and mold from forming.

2. After everything is laid, fill it with ordinary cold water, not boiled, cover with a nylon lid and lower it into the basement for long-term storage.

And don't worry, all loose ingredients will dissolve on their own. Make a test! Miracles are over, everything is simple and easy. Eat healthy in a couple of months!

How to pickle cucumbers in a barrel for the winter to be crispy? The most delicious recipe

Now I propose to make cucumbers in a bucket or in a barrel, because our parents used to do just that. In principle, if you use the previous option, you will get a dish something similar to the barrel taste. But, this recipe is also special. Plus, if you have somewhere to store it, why not use it. After all, that's great too!

We will need:

• Cucumbers - 10 l bucket
• Horseradish root - 2 pcs.
• Horseradish leaves - 4 pcs.
• Dill umbrellas - 5 pcs.
• Cherry leaves - 3-6 pcs.
• Currant leaves - 4 pcs.
• Oak leaves - 4-5 pcs.
• Garlic - 3-4 heads
• Salt - in the region of 10 tablespoons per 1 liter of water, take 60 g

Stages:

1. Soak the "green ones" in cold enough water for a couple of hours in order to saturate them even more with moisture. Then wash all the greens, these are fruit leaves, as well as horseradish root. Chop up the garlic and peel off the skin.

It is advisable to rinse the bucket with boiling water and wash it well with baking soda. Then put 8 cloves of garlic, a leaf of cherry and currant, as well as oak on the bottom. Add horseradish root and a couple of dill umbrellas.

Next, start laying cucumbers, but not all at once, but a part. About halfway through, start adding spices and herbs again in any ratio (leave a little more to put at the very end). The only thing is that the remaining horseradish leaves will need to be placed on top of the entire workpiece. You can also put umbrellas on top.

Dilute the salt in 5 liters of ordinary water, and immediately fill a bucket with such a brine.

2. That's all, it's easier than a steamed turnip. I threw everything into a bucket and filled it with saline. Cover with a lid and leave for a long time in a cool place, such as a cellar.

After a couple of weeks, or maybe even after a week and a half, it will be possible to feast on it and take the first sample. In general, in this form, such a homemade preparation costs a very long time, until the next summer or spring. But I'm sure you won't let her wait that long.) Eat for health!

Great! As you can see, there is no sterilization, no seaming under the lid, everything is pretty and very clear, everyone will understand.

The most interesting thing is that the other day I met another cooking option in a plastic bottle, I was just so amazed. The author assures that he marinates like this from year to year, and nothing takes off. And it is very convenient, and if you urgently need to put a bunch or a mountain of cucumbers somewhere. After all, not always at hand, there are glass jars, you see.

So I think the proverb would be appropriate here: “Live for a century, learn for a century, you will die a fool ..” Ah, ha, watch the video.

Crispy pickled cucumbers in liter jars with vinegar and vodka

I think that at first you were probably a little surprised, or maybe you are already familiar with this method of salting. In principle, nothing special, to be honest, I did not notice when adding vodka. But, of course, in any case, it turned out tasty and crunchy, which undoubtedly pleased me the most.

I give a list of products in the form of infographics, and as you can see, it does not indicate the amount of vodka, so you need to add it in this way, you need to use 1 tbsp for 1 liter jar, 500 ml of water will be needed. An obligatory component is horseradish leaves, but without them there is definitely nowhere. Get them anywhere. Or then perhaps the cucumbers will come out soft and spread. But, I can say that this is not always the case, it all depends on the variety of gherkins.

We will need:

Stages:

1. Start cooking with preparatory work. Wash currant, cherry and horseradish leaves, do the same with dill umbrellas. Peel off the garlic cloves. Soak the gherkins in cold water for 4 hours if you picked them yesterday. And then wash them and put them on a towel.

2. These beauties are waiting for you after swimming. Inspect them, they should be tight and not flabby.

3. In a clean jar at the bottom, put all the leaves and cloves of garlic in order, and then stack the vegetables. Now, in another container, mix salt with water and bring the liquid to a boil.

4. After that, fill the jar halfway with a steep hot brine. Add table vinegar 9% in the right proportions.

5. And immediately add 1 tablespoon of vodka. And now pour in the rest of the salty marinade. The brine may even slightly spill over the edges of the jar, it's not scary. Put on the capron lid and let the glass jar cool completely. You can also use iron. Store in the refrigerator or on an insulated balcony all winter. Happy discoveries!

Such greens have a sour taste, and are great in any salads, such as Olivier or add them to pickle.

Spicy Pickled Cucumbers - Super Delicious Recipe

Well, if you want to cheer up, then use the spicy version of the snack for this. It will give your loved ones a pleasant aftertaste. And they will again and again beg them to feed such a royal treat with or

You probably guessed that red hot chili peppers will be used in the recipe for a thrill, you can also take ground ones. Here the string is used.

We will need:

For 8 liter jars:

Stages:

1. First of all, prepare the jars for work, sterilize them together with the lids. Then soak the cucumbers in a bath in ice water, and in the morning get to work.

2. Throw five pieces of black peppercorns into each separate container (1-1.5 l). Plus, of course, lavrushka (1 pc.), And all the other ingredients on the list, that is, it is a peeled clove of garlic, cherry leaves (1-2 pcs.), Horseradish (1-2 pcs.) And be sure to oak (1-2 pcs. .). Tarragon (twig) is also coolly combined in such a composition, and, as you guessed, chili pepper is one third of the pod (or half of it).

3. Next, cook the marinade. To do this, pour 4 liters of water into the pan, add granulated sugar and salt. Bring the mass to a boil and boil, then add vinegar. Turn off the stove and pour cucumbers with such a prepared potion.

Cover with lids and sterilize in another pot. That is, move the blanks into this pan, put a towel on the bottom and then pour warm water over the shoulders of the cans. Turn on the stove and cook after boiling for 20 minutes over low heat.

Pickled cucumbers - a recipe for preservation without vinegar

Well, now the most simplified recipe of today. This method is proven and the most popular among all others, cucumbers come out flawless using it. And moreover, they are stored even at room temperature in an apartment or a warm room.

The secret is in his cooking method, it seemed that the whole set of the same products, but no, there are many distinctive features. So read on.

We will need:

• Cucumbers - 1 kg
• Ordinary water - 1 l + 1 tbsp.
• Allspice peas - 4 pcs.
• Currant leaf - 2 pcs.
• Dill umbrellas - 1 pc.
• Oak leaf - 1 pc.
• Garlic - 2 cloves
• Bay leaf - 1 pc.
• Horseradish leaf - 5 pcs.
• Cherry leaf - 2 pcs.
• Chili pepper - 0.5 pcs.
• Salt - 1.5 tbsp + 1 tbsp

Stages:

1. Wash all herbs and vegetables in water. Check that all components are not damaged in appearance.

2. Cut the chili pepper and head of garlic in half. You can not even remove the husk.

3. After that, take a large bowl and place cucumbers in it, throw in all the ingredients that are given above. Except water and salt. Lay horseradish leaves on top. And then mix salt and sugar in a cup, boil and pour the workpiece with this solution.

Put the lid on top of the cucumbers, and then make a load. Leave in this position for a couple of days warm. To start the fermentation process. The brine during this time will become really cloudy and not beautiful. The smell will resemble sour.

4. And the cucumbers will become slightly yellowish. So what do we do next. Strain the brine into a saucepan, and remove all spices and herbs. Rinse the gherkins in running water and place in clean sterile jars.

Boil the brine that you received, add another 1 tbsp. water and one teaspoon of salt, cook for 5 minutes and pour it hot over the cucumbers. Lower the top covers. Let stand 5-10 minutes. Then drain the brine again and boil again. After that, pour again and close the lids hermetically, use either nylon or ordinary iron.

6. And then use and empty the containers! Good luck!

How to pickle cucumbers for storage in an apartment

I think this is a great idea if you do not have such cold rooms, or maybe you are a student or live and rent an apartment. There are many situations and it comes to the rescue, just such an apartment option.

It is important to understand that for storage in a warm room you need the darkest place, in a bright one, and even more so, where there is no sunlight.

We will need:

for two three-liter jars:

• cucumbers - 4 kg
• salt - 6 tbsp

dill - 150 g

garlic - 1 head

water - 5 l

• horseradish leaves - 150 g
• cherry leaves - 10 pcs.
• currant leaves - 8 pcs.

Stages:

1. Wash the vegetables in running water, and then soak them in ice water to lie down for 2-3 hours.

This is important to do, since it is this procedure that will restore the water balance, and also help the cucumbers turn into a crispy state, well, they will not be able to absorb a lot of brine.

2. Sterilize jars in the way you like best. And then pour boiling water over all the leaves, peel the garlic and put everything on the bottom of the jar. Plus, don't forget the dill umbrellas and horseradish. Next, the most important thing, start folding the cucumbers into jars. Lay them tightly, but do not press.

And then take the salt and dissolve it in warm water. Pour glass containers with this saline solution. Close, or rather cover with nylon lids and expect everything for about 3 days. During this time, you will see several times the foam, which must be removed with a spoon, which means that the fermentation process has started.

By the way, after a while, the jars will begin to change color, the brine will become dark and the smell will be sour, as it should be. This will happen after 2 days, and on the third day, pour the brine into the pan and boil, and then pour cucumbers over them again. Water may need to be added.

3. Put on a nylon cover and place it where it is dark, for example, under the bed. And when the right moment comes, burst to health! Happy discoveries!

Chopped cucumbers with ketchup on a 2 liter jar

I think this method is somewhat reminiscent of store canning, I don’t know why, I probably often see such handsome men on the shelves. To be honest, on this topic I had. There are other options out there, even with tomato paste.

Outrageously delicious! Try to do. Well, in the meantime, I advise you to watch this video. In it, the blogger suggests taking 1 liter jars for cooking, so for 2 liter jars, simply increase all the components by 2 times.

Pickling cucumbers without sterilization under a nylon cover

Now I will show another option for cooking in a cold way, this is what my relative always does. And by the way, we can say that this is a grandmother's recipe. Such a blank is stored from one year to two years. Unless, of course, they reach you until that moment.

We will need:

• cans of 1, 2 or 3 liters
• cucumbers
• horseradish leaves - 1-2 pcs.
• dill umbrellas - 1-2 pcs.
• oak leaves - 1-2 pcs.
• peppercorns - 8 pcs.
• dry mustard - 1 tsp
• chili pepper - 1 pc.
• garlic - head

for 1 liter of water:

• salt - 2 tbsp or 60 g
• a 3 liter jar takes about 1.5 liters of brine, so take 3 tbsp

Stages:

1. I think that you might have noticed that currant leaves are not put in this option, it is they, according to some housewives, that give mold and unnecessary bacteria.

Soak cucumbers in a basin, if you do not do this work, then they will then get the necessary water balance and take a lot of brine. And this means that it can easily remain small in the bank.

Important! Take only pickled varieties of cucumbers, or they will become soft and moldy.

Put all the greens in jars along with peeled garlic, dry mustard and peppercorns. Keep containers clean and sterile. If the jar is three liters, then take 6 cloves of garlic, 1 red chili, and 0.5-1 tsp mustard powder (or without it).

2. And then start laying green fruits, they should have been in the water for quite a long time.

3. Now make a brine, dissolve the salt in water, a three-liter jar takes about 1.5 liters of liquid. Cover with lids and lower immediately into the cellar. And do not worry, the cucumbers will turn out tasty and salty. Enjoy your meal!

A simple recipe for crispy cucumbers in hot pickle under iron lids

Another culinary masterpiece caught my eye, which I somehow forgot about. It is interesting because, firstly, it contains vodka, and secondly, in addition to horseradish leaves, currants and dill, marigolds and amaranth are also added. What gives an unsurpassed taste of such home preservation. Be patient and you'll be fine.

We will need:

Stages:

1. At the bottom of a clean jar, put all the ingredients on the list, currant leaves, horseradish leaves, garlic cloves and dill umbrellas. Also amaranth and marigolds. All this, of course, must be washed in advance.

2. Next, put the cucumbers, which you first soak in a bowl in water for a couple of hours, and preferably 5-6.

3. Dissolve the salt in water and fill the workpiece with the solution. After that, cover with a nylon lid and wait 4-5 days. After the required time has elapsed, pour the brine into the pan and boil for 5 minutes. And then hot pour it back into the jar and add a spoonful of vodka.

4. Take the seaming machine and twist under the metal cover. Turn the jar over to the other side and wrap it in a blanket. Cool and lower into the underground or put in the refrigerator for long-term storage.

Quick pickling of cucumbers (grandmother's recipe)

Well, actually, we got to the last option. Agree, how many recipes for making pickles exist and they are all damn good. As they say, choose from the heart.

This simple recipe has been tested for centuries and years. So take it for yourself, you won't regret it.

We will need:

A 3 liter jar will come out:

• Cucumbers - 1.6 kg
• Horseradish leaf - 1 pc.
• Blackcurrant leaf - 6 pcs.
• Cherry leaf - 6 pcs.
• Garlic - 4 cloves
• Dill umbrellas - 2 pcs.

For 1.5 liters of water - 3 tbsp. l salt

Stages:

1. Wash freshly picked cucumbers and do not leave them to soak in running water. But if you have them yesterday, then you can’t do without this action.

Wash all the greens and cut into pieces, chop the peeled garlic in half. Put it all in the bottom of the jar. It is advisable to leave the dill umbrella and place it on top of a three-liter jar.

Lay the washed cucumbers in a container to the very top.

2. When everything is ready, make a saline solution, dissolve the salt in water. And fill the jar with them to the brim.

3. In principle, that's all, close the plastic lid and wait for winter. You can eat after 1-1.5 months. Enjoy your meal!

4. After a while, of course, the gherkins will change color and will resemble mustard. Enjoy your meal!

That's all for me, cook pickles for the winter with a positive attitude and delight your loved ones and relatives. I wish you all a bright and sunny day. Goodbye.

In today's issue, we continue the theme of preparations for the winter. Previously, we considered . Crispy cucumbers!

We decided to continue the topic and show you the simplest recipes for pickling cucumbers. And for those who find it difficult, we have prepared step-by-step photos and a description. We are sure you can do it!

How to pickle cucumbers for the winter in jars with vinegar per 1 liter jar?

For pickling cucumbers according to this recipe, you need to take:

• Cucumbers - 600 g
• Peppercorns - 5 pcs.
• Bay leaf - 2 pcs.
• Garlic - 2 cloves
• Vinegar 9% - 3 tbsp. l.
• Water - 1 l
• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Dill, currant leaves, cloves

We start by preparing all the ingredients, laying out. Soak cucumbers in cold water for 2 hours.

Now let's prepare the spices. We clean the garlic, wash the greens, and then put it all on the bottom of the jar.

Now we take cucumbers and put them tightly in a jar. Now boil water and pour cucumbers with it. We keep them in boiling water for 10 minutes, drain the water, boil again, pour it and keep it the same for 10 minutes.

After that, pour the water into the pan, add salt, sugar and boil. As soon as the brine boils, pour it into jars. Add vinegar and roll up jars with lids. After that, turn them upside down, cover with a towel and set to cool.

As soon as the jars have cooled, we remove them for storage.

Salt cucumbers in a cold way

Pickling cucumbers in a cold way is good first of all for those who take up such a thing for the first time. Here you can not roll up the jars, but close them with plastic lids.

• cucumbers - 2 kg
• garlic - 6 cloves
• cold water - 1.5 liters
• salt - 3 tbsp. l.
• granulated sugar - 1 tbsp. l.
• horseradish leaves - 2 pcs.
• dill

We start by soaking cucumbers in cold water for two hours. At this time, prepare the brine. We put salt and sugar in water, boil and set to cool.

My greens, cut it coarsely. We clean the garlic and put it all at the bottom of the jar

Now we put cucumbers in jars and fill them with cold brine.

We close the jars with lids and put them in the refrigerator. After 12 hours, the cucumbers will become lightly salted, and then salty.

Pickling cucumbers with citric acid in a 3 liter jar

for a 3 liter jar we need:

• cucumbers - 2 kg
• horseradish leaf - 1 pc.
• garlic - 4 cloves
• bay leaf - 2 pcs
• dill

brine for 1.5 liters of water:

• salt - 1.5 tbsp. l.
• sugar - 1.5 tbsp. l.
• citric acid - 1.5 tsp.

Wash the cucumbers well and cut off the tips on both sides. We put greens, garlic, spices in a jar and tightly lay cucumbers. Fill with bottled water and leave for 15 minutes. Then we drain.

Prepare the marinade: add all the necessary ingredients to the water and boil. Then pour the hot brine into a jar and roll up the lid. Turn the jars over and leave to cool. After everything has cooled down, put it away for storage.

Salt cucumbers in their own juice

Wash cucumbers for pickling, dry, peel garlic. We choose large cucumbers and three of them on a grater.

We take a jar and put spices on the bottom. Dill, garlic, pour a tablespoon of salt and add some grated cucumbers.

Add another layer of cucumbers, then again grated, again a layer of cucumbers and grated again - and so on to the very top.

At the very top we put grated cucumbers, a spoonful of salt, a clove of garlic and close with a leaf of horseradish.

We close the jar with a plastic lid and put it in the refrigerator.

How to salt cucumbers with simple salting (regular recipe)

This is an easy pickle recipe for beginners.

Take the following ingredients:

• Cucumbers - 1.5 Kilograms
• Peppercorns - 4 pcs.
• Garlic - 3 cloves
• Horseradish leaves - 2-3 pcs.
• Dill
• Salt - 150 Grams

We prepare everything you need for salting. My cucumbers and cut off the tips on both sides.

We take a three-liter jar, put horseradish leaves on the bottom, you can also put currants. Next, put the dill, garlic and lay the cucumbers tightly.

Pour a glass of salt on top and pour cold water. Close with a plastic lid and leave for a couple of days.

After this time, pour the brine into the pan, boil and pour hot back. We roll up the lid and remove to cool.

Everything, our pickle is ready.

Even more recipes:

After the fruits have lain in the water, they should be washed again.

To prepare a delicious brine, you should use only spring water. Water is brought to a boil, salt is added to it at the rate of 2 tbsp. l. for 1l. Cucumbers are poured with the resulting solution. Peeled garlic and currant leaves are added to the fruits. For canning cucumbers, young currant leaves should be chosen. After the cucumbers are filled with brine, they should be pressed with oppression and left for a couple of days in a cool place.

Most often, the composition of the recipe includes the following ingredients:

• vegetables;
• water;
• table salt;
• dill;
• garlic;
• horseradish;
• black peppercorns;
• black currant leaves.

The process of preserving vegetables consists of a sequence of certain operations. In prepared jars, the bottom is stacked with layers of spices and herbs. For a 3-liter jar, it is enough to use a few currant leaves, 2-3 bay leaves, 3 cloves of garlic, twigs. You can use some chili if you like.

Cucumbers are tightly stacked on top of the laid spices and herbs.

After laying, they begin to prepare the brine. To do this, dissolve 100 g of kitchen salt in water. Jars with vegetables are poured with prepared brine, leaving 1-2 cm of empty space on top. The further process of salting for the winter consists in placing cucumbers in a jar under a nylon lid for 5 days.

The next stage of salting is carried out only after the pickles have settled for the winter under a nylon lid, the brine will become transparent, and the sediment will be at the bottom of the jar. The brine from the jars is carefully drained, and the remaining sediment is washed out by filling the jars several times with cold water. Washing is carried out until all the sediment at the bottom of the jar disappears.

After that, the jars are filled with brine to the brim so that there is no free space left, this is required so that the preservation does not deteriorate during storage. After that, the cucumbers are rolled up with metal lids. Cucumbers for the winter can also be stored under a nylon lid, however

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 tasty. 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 in a jar on cucumbers, 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.

Enjoy your meal!

Pickling cucumbers using the cold method is undoubtedly the easiest way to harvest this vegetable. No can keys, no boiling pickles, no exploding cans. We offer some excellent proven recipes on how to pickle cucumbers in a cold way.

Pickled cucumbers "Fragrant"

The components are designed for a 3L jar. Take as many cucumbers as you like (usually 1.5 kg).

Ingredients:

• cherry leaves (5-7 pieces);
• horseradish leaves (2-3 pieces);
• multi-colored peppercorns (to taste);
• dill (3-4 umbrellas);
• salt (3 tablespoons);
• garlic (4 teeth).

Carefully place cucumbers in a jar, alternating with leaves and spices. Dilute salt in a glass of water, pour into a jar and top up with clean water to the top. Leave to wander for 3-4 days and clean in the cold.

How to pickle cucumbers in a cold way with vodka: cucumbers "Under the degree"

The recipe is called so because a strong alcoholic drink is used - vodka. It is believed that this ingredient gives an unusual taste, allows you to maintain a bright color and promotes long-term storage.

Ingredients:

• cucumbers (how much will go in);
• cherry leaves (5-6 pieces)
• horseradish (20 g of leaves or root);
• dill (2-3 umbrellas);
• garlic (2-3 teeth);
• vodka (50 g);

Lay in 3l. a jar of cucumbers, shifting them with leaves and gradually adding spices. Pour cucumbers with saline solution. At the very end, add vodka.

Pickled cucumbers "With a secret"

The secret in this recipe is the combination of two ingredients: mustard and oak leaf. Their presence in brine makes cucumbers firm and crispy. Recipe for a 3L jar.

Ingredients:

• cucumbers (how much will go in);
• chili pepper (1 pc.);
• any peppercorns (to taste);
• oak leaves (5-6 pieces);
• dry mustard (1 tsp);
• horseradish leaves (3-4 pieces);
• garlic (3 teeth);
• dill (2-3 umbrellas);
• hydrochloric solution (1.5 liters of water and 3 tablespoons of salt).

Pour cucumbers with spices with a solution. Wait for fermentation, put in a cool place.

Quick Pickling Crispy Cucumbers

Now I will talk about all the nuances of quick preservation of cucumbers in a cold way. Everyone will decide for themselves which canning recipe to use, but I advise you to experiment and try to harvest cucumbers for the winter, both classic pickling and unusual cooking options.

For a 3-liter jar, we need the following ingredients:

• 1.5 kg cucumbers
• 1.5-2 liters of water
• 90 g salt
• 3 cloves of garlic
• 4 things. top of dill
• 2 horseradish leaves
• 8 leaves of currant, cherry and oak

Description

Before you start salting, you need to prepare the jars by washing them with water and baking soda. Leaves of horseradish, currant, oak and cherry are laid out on the bottom of the jar. Then lay the cucumbers vertically - so they are evenly salted. Cover with more leaves and add the peeled garlic cloves. Be careful with garlic: a large amount of it will make your cucumbers soft, without the characteristic crunch and elasticity. We tamp the jar with cucumbers to the top.

Preparing the brine:

Heat 750 ml of water and throw in the salt, when the salt has dissolved, add another 750 ml of ice water and pour the cucumbers with the resulting brine.

It is advisable to close such cucumbers with a plastic lid, which, when lowered into boiling water, swells and tightly closes your canned cucumbers.

After 1 month, cucumbers closed according to this recipe can be served at the table.

Advice for newbies:

Add 50 g of vodka to the brine and your cucumbers will not lose their color.

Little tricks for successful pickling

Even in such a simple matter, there are little tricks, after learning which you will understand how to pickle cucumbers so that they are stored for a long time, turn out spicy and crispy:

• choose cucumbers with thin skin and pimples;
• in order for the cucumbers to be salted evenly, they should be approximately the same size;
• It's best to trim the ends before cooking. If the cucumbers are purchased, then this way you will save yourself from the possible accumulation of nitrates in them;
• cucumbers should be placed vertically in a jar;
• you don't need to push too hard. Tightly beaten cucumbers will not crunch;
• it is not recommended to put currant leaves in a jar when salting in a cold way, as they contribute to the formation of mold;
• salt should be used ordinary rock, not iodized and not too fine, as cucumbers will be soft from it;
• Ready-made pickles must be stored in a cold place, otherwise everything will be in vain.

Before pickling, we sort the cucumbers, wash them well and fill them with cool water for 4-6 hours. This is done in order to avoid voids inside the fruit.

We prepare jars simply: it is enough to wash with soda, it is not necessary to sterilize. After filling the jars, close them with lids and leave to ferment in a warm place. This process must be monitored and periodically topped up with new brine to the very top. Cucumbers that are not covered in brine can lose their elasticity and become moldy. Do not be afraid if foam appears and the brine becomes cloudy, this is a natural fermentation process. Over time, the liquid will brighten and the foam will disappear. Due to such active processes, the brine may leak, so it is better to put something under the jars. Cucumbers should be cleaned in a cool place as soon as the brine becomes cloudy.

In order to understand how to pickle cucumbers in a cold way, you just need to do it once, following all the recommendations and carefully following the recipe.