Cucumbers are salted with cold water for the winter. Simply salted cucumbers (in cold water). How to pickle cucumbers with mustard
What table would be complete without this wonderful and tasty vegetable. Together with salty ones, they are almost the main appetizer of any table.
On a note! Although this salted vegetable is considered an indispensable attribute of the Russian feast, the Byzantines introduced it to the Russian people. It is believed that even Russian name cucumber, according to Vasmer's dictionary, comes from Greek word"ogyros" - "immature".
Cucumber is one of the few fruits that is eaten unripe. In Rus', they were salted in oak tubs, which ultimately gave the finished product a unique taste and incomparable aroma. Nowadays they also practice this type preparations, but this is rare. Moreover, in apartment conditions it is practically impossible to do this.
Recipe for cold pickled cucumbers
There are a lot of ways to pickle cucumbers, mostly standard ones are used, in which cucumbers are poured hot water. But I want to start with a recipe in which they are salted with cold water.
After all, with this marinade, the cucumbers turn out deliciously crispy and hard. So let's get started.
Ingredients:
- cucumbers - 1.3 kg.
- garlic - 3 cloves
- horseradish - 5-6 leaves
- dill - 1 bunch with umbrellas
- currants - 2-3 leaves
- cherry leaves - optional
- salt - 100 g
- cold water - 1.5 liters.
Preparation:
1. Soak cucumbers collected from the garden or purchased at the market for 3 hours in water, after which they are thoroughly washed under running water.
2. Prepare the greens. Wash horseradish leaves, dill umbrellas, currant and cherry leaves well. You need to choose only whole and young leaves. Next, peel a few cloves of garlic.
3. Wash the cucumber jar well. We put horseradish leaves at the bottom of the jar, then put dill umbrellas, followed by currant leaves.
4. Before putting the green ones into the jar, you need to cut off their tails. After that, we send them to the container in a standing position (standing). Place 3 cloves of garlic on top.
5. On three liter jar you will need 100 g of coarse salt. Pour it into a jar and fill it with cold water.
The water should be very cold. It is advisable to keep it in the refrigerator for one night. And of course, it should not be running water, but purified and filtered.
6. Close the jar with a tight lid. Shake until the salt is distributed throughout the jar. A jar of pickled cucumbers can be immediately stored in the cellar.
In winter, this snack will delight you and your loved ones with its unique taste and crunch that is pleasant to the ear.
How to prepare pickles for the winter without vinegar?
Every good housewife has her own proven recipe for making pickles. Traditionally they use a bite. I present to your attention the following pickling method, which uses citric acid instead of vinegar. I recommend making this recipe at least once. I think you'll appreciate it.
Ingredients for one liter jar:
- cucumbers - 500 grams,
- horseradish leaf - 1 piece,
- cherry leaf - 1 piece,
- currant leaf - 2-3 pieces,
- garlic - 2 cloves,
- allspice peas - 2 pieces,
- black peppercorns - 3-4 pieces,
- dill umbrella - 1 piece,
- hot pepper - to taste
- water - 500 milliliters,
- citric acid - 1/3 teaspoon,
- sugar - 1 tablespoon,
- salt - 0.5 tablespoon.
Preparation:
1. Place allspice peas, black peppercorns, and 2 cloves of garlic into prepared sterile jars.
If the garlic is very large, then it is better to cut it lengthwise.
2. Add one cherry leaf and 2 currant leaves, rinsing them thoroughly with cold water. Next, add dill umbrellas and well-washed horseradish leaves. You need to cut out the stem from the horseradish leaves, which will be useful later.
3. Cut off the tails of the cucumbers. We put them in jars in a vertical position. One liter jar takes approximately 500 g of vegetables.
4. Place horseradish stalks in between the cucumbers. Next, place the second layer of cucumbers horizontally. If the fruits are large, they can be cut in half.
5. Add some more dill umbrellas. Add hot pepper to taste. Place a currant leaf on top. Fill the jars with boiling water, cover with a sterile lid and leave for 10 minutes.
7. Boil water in a saucepan and pour it back into the jars of cucumbers, leave for 10 minutes.
8. Now you need to prepare the marinade. For a liter of water you will need 1 tablespoon of salt and 2 tablespoons of sugar. 1 liter of water is enough for about 2 liter jars.
It is necessary to boil the marinade, wait until the sugar and salt are completely dissolved in the water.
9. Drain the water from the cans.
Place 1/3 teaspoon of citric acid in a jar. Immediately pour the hot marinade over the cucumbers. We roll up the jars with a seaming wrench and turn them over.
Leave the jars upside down under the blanket until they cool completely.
It is best to store the finished product in a dark, cool place or in a cellar, where they will last longer. In winter, they will delight you and your family, especially at the holiday table.
Hot pickled cucumbers in jars
If you don't know how to pickle delicious cucumbers in a jar for the winter without sterilization, then I have a very simple recipe for you for cooking using a hot method.
This is how my grandmother pickled cucumbers. After 2-3 days they turn out lightly salted, and after a month or by winter they become salted.
Ingredients:
- fresh cucumbers-3 kg.
- water – 3 liters large
- rock salt – 250 g (~9 tablespoons)
- dill – 4 branches
- horseradish – 2 leaves
- garlic – 8 cloves
- black currants – 30 pieces.
Preparation:
The amount of ingredients is calculated for 2 3-liter jars.
1. First, you need to thoroughly rinse the cucumbers under running water.
We choose not too much large fruits so that they fit freely in the jar and do not have large seeds inside.
2. All greens also need to be washed thoroughly.
3. Pour 3 liters of water into the pan, add salt, bring to a boil, stirring occasionally.
4. Meanwhile, rinse the jars warm water, there is no need to sterilize them. At the bottom of the jars we put a branch with a dill umbrella cut into several pieces and black currant leaves, we also put horseradish leaves, cut in half and garlic cut in half.
6. Add a final layer of several sprigs of herbs and garlic. As soon as the brine boils, pour it into the jars and close the jars with plastic lids.
7. First, place the lids in boiling water for 15 seconds.
The resulting delicacy should be stored in a cool place. These cucumbers will be a good appetizer at any holiday; your guests will definitely appreciate them.
Cucumbers for the winter in jars with iron lids
I present to your attention another way to pickle cucumbers. All ingredients are very simple and traditional. I think good housewives will take it into service.
Ingredients for brine per 1 liter of water:
- Salt - 1 tablespoon
- Sugar - 4 tablespoons
- Dill (umbrellas)
- Black currant leaves - to taste
- Black peppercorns - to taste
- Allspice black pepper - to taste
- 3 liter jar - 1 tablespoon vinegar (70%)
- 2 liter jar - 1 dessert jar. spoon of vinegar (70%)
- for 1 liter jar - 1 teaspoon of vinegar (70%)
Preparation:
1. First of all, wash the cucumbers well and trim the edges, also wash the greens and dry them.
2. We will roll the cucumbers into three jars, different in volume: three-liter, two-liter and liter. The jars must first be sterilized and the lids boiled.
Place dill and a few blackcurrant leaves on the bottom of the jars, then add cucumbers. It is best to place them in a liter jar while standing. Add a little more dill and blackcurrant leaves, then continue adding cucumbers. Add a few more blackcurrant leaves.
4. As soon as all the cucumbers are placed in the jar, pour boiling water over them. Cover the jars with iron lids and wait for the jars to cool.
5. After the water has cooled, pour all the water into the pan in which we will make the brine. Add salt and sugar to the drained water, mix everything thoroughly.
6. Place the brine on the stove and wait until it boils. As soon as the brine has boiled, turn off the gas and pour the hot brine into the jars.
7. Add vinegar to each jar. After this, cover the jars with lids and roll them up with a seaming key.
8. Turn the jars upside down, cover with a towel and wait until they cool.
We will take samples from them cold winter evenings. These cucumbers go very well with boiled potatoes and herring. I think this combination will not leave anyone indifferent.
Prepare cold pickled cucumbers with vodka:
If you love real barrel cucumbers, I recommend trying this recipe. The secret of preparation is very simple: in addition to traditional greens, we also put acorn leaves and marigolds in the jar, and add vodka to the brine. The cucumbers according to this recipe turn out simply incomparable.
Amaranth (shiritsa) - unique plant, the benefits of which are noticeable in folk medicine, and in cooking and even in cosmetology.
Ingredients for a 3-liter jar:
- Cucumbers - 1.5-2 kg
- Garlic - 4-5 cloves
- Salt - 100 g
- Vodka – 50 g
- Currant leaves, horseradish, dill umbrellas, amaranth, marigolds, several pieces each
Preparation:
1. Wash the cucumbers well and soak in water for 2 hours.
2. Banks are also well washed and sterilized. Place several sprigs of herbs and 5 cloves of garlic on the bottom of the jar.
Fill the jar with vegetables. Add water to salt and mix well. Fill the cucumbers with salt water.
3. Leave them in a jar of salted water at room temperature for 4 days. After 4 days, pour the brine into the pan.
4. Place the pan on the fire and boil the brine. Fill the jar with cucumbers with cold water, shake and drain the water. Meanwhile, boil the brine for 5 minutes.
5. Pour vodka into the jar with the vegetable. Then fill them with hot brine.
Seal the jar hermetically with a sterilized lid using a seaming key. Turn the jar upside down.
According to this recipe, cucumbers turn out like salted cucumbers, but at the same time crispy. They need to be stored in a cool place, so they will keep well until spring. Although it is unlikely that you will be able to store such a tasty treat for so long.
Video recipe for cucumbers in jars with mustard
And finally one more unusual recipe salting, in video format. Its difference is that mustard is added to the marinade. It gives the cucumbers a slightly piquant taste that will not leave your family and friends indifferent. Enjoy watching!
OK it's all over Now. If you liked the recipes, please share them on your page. Let your friends know about them too. I also look forward to your comments and feedback.
It was the Slavs who learned to prepare the most delicious pickles for the winter in jars and other containers. Today, there is a wide variety of different recipes for methods of canning and pickling this vegetable. You can salt cucumbers hot or cold, under a nylon or metal lid - the main thing is that these vegetables are fresh and elastic.
There are quite unusual ways of preparing cucumbers for the winter, and the most ancient and one of the first was cooking delicious cucumbers in a pumpkin. Today, almost every housewife prepares crispy cucumbers. Pickles allow you to diversify your diet and complement other dishes in winter time, When fresh vegetables not enough on the menu. They are consumed as independent dishes, added to pickle soup, salads, and the pickle is perfectly used as a separate drink.
In order to pickle vegetables, you need to know the basic rules and methods of preparation.
You can preserve vegetables in different ways. Recipes have their own secrets for pickling cucumbers and differences from each other, but there are several basic rules that are followed in order to prepare delicious preserves.
To begin with, it’s worth choosing the right vegetables for pickling. The way the fruits will be prepared plays a role here. For example, pickling cucumbers for the winter in liter jars requires selecting small and approximately the same size vegetables, which will allow them to be neatly placed in containers without compromising their integrity. There are recipes where the fruits need to be cut into rings - for this you can use larger and uneven cucumbers. It is also worth paying attention to their density, color and presence of damage.
Strong and unripe fruits with pimply skin are ideal for preservation. After the product is selected, it is soaked in cold water for 2-3 hours. There is one secret to ensure that the cucumbers are well salted and soaked in brine: their tails are cut off a little on both sides and several punctures are made with a fork at this point.
The dishes in which the vegetables will be cooked play an important role: they must be perfectly clean. The jars themselves must be heat sterilized. Many housewives still prefer soda and soap solutions for washing jars and tubs. The lids, depending on the material from which they are made, are also treated with steam or boiling water. Neglecting the basic rules for preparing containers can further lead to souring and lead to spoilage of the dish.
The water from which the cucumber brine will be prepared also matters: it must be clean, without impurities. You can use distilled water purchased at the store.
IN mandatory Salt is used for pickling cucumbers - it is this that gives the necessary taste. Various recipes require a certain amount, but what remains unchanged is that only rock salt is used. Experienced housewives warn that using fine salt, and especially sea salt, will cause vegetables to become soft and not crunchy.
You can't miss this important point like herbs and spices. They allow you to prepare the most delicious and aromatic pickles. For example, in order to achieve crispy cucumbers, you need to put peeled oak bark in a jar or tub. The classic recipe for pickled cucumbers in jars for the winter includes the following set of herbs and spices:
- sprigs of dill along with inflorescences (umbrellas);
- horseradish and currant leaves;
- pepper, salt, garlic.
Other recipes may contain completely different ingredients in the form of spices and herbs.
Salting methods
There are many recipes for pickling cucumbers for the winter, but all of them, without exception, are divided into 2 different ways preparations: cold and hot.
Using the cold method, you can quickly and easily prepare vegetables for future use. The recipe for pickling cucumbers is as follows. To begin with, the fruits are laid out in a pre-prepared container, filled with cold brine and covered with a nylon lid. The brine is prepared quickly: add salt to the water and stir well, you can also add garlic or spices at your discretion. This is the most quick way pickling. The container with vegetables is stored in the refrigerator or cellar - it is important not to leave the preparation in the heat, otherwise it will spoil.
There is also the following recipe for pickled cucumbers: hot way involves cooking the brine itself over a fire and rolling up the jars with metal lids. This is the method most often used to prepare crispy pickled cucumbers in jars. This method allows you to achieve unique aroma and taste thanks to hot processing. In its classic form, canning cucumbers using this method is carried out as follows:
- The brine is being prepared. Add the necessary herbs and spices to the boiling water and let it simmer for some time.
- Fill the jars with cucumbers halfway with the prepared brine and leave them like that for a while.
- After waiting time, add brine and seal the jars with tin lids.
Pickles in jars are stored for some time in a room at room temperature, after which they are sent to a cool place for a long time. There are subtleties for preparing this kind of pickles: experienced housewives It is recommended to add mustard seeds to containers so that the brine does not ferment, and horseradish leaves will help avoid mold.
Other pickled cucumber recipes
For more long-term storage For pickles, the hot method of cooking is best, and with the help of cold pickling you can prepare vegetables quickly, but they do not last very long.
Quick recipe
To prepare you will need 2 kg of vegetables, 3 dill inflorescences, 1 clove of garlic, 5 currant and cherry leaves, 8-10 peppercorns, horseradish leaves and root, 1.5 liters of water, 2 tablespoons of vodka, ¼ stack of salt.
Before quickly pickling cucumbers, you need to select the vegetables and pour boiling water over them, then immerse them in ice water. It is this fact that will help maintain density. Place the fruits in a 3-liter jar, and each layer is sprinkled with spices, herbs, garlic and horseradish. The brine is prepared separately (salt and alcohol are poured into the water), after which the jars are filled with it. In this way, without vinegar, crispy, moderately spicy and very tasty cucumbers are prepared.
Spicy cucumbers
The following recipe is suitable for preparing fragrant and spicy pickles. The fruits are soaked in cold water for 2-3 hours, after which they are placed in jars. At the bottom of the container you need to put garlic, pepper, dill and horseradish root. Salt is added at the rate of 1 tbsp per 3 liters of water. The jars are covered with a nylon lid and placed in a cool place - initially the brine will be cloudy, but then it will gradually lighten. You can use this pickle after 2-3 weeks.
These recipes show how to pickle cucumbers in jars for the winter quickly and easily. It is worth remembering that the taste and quality of pickles will depend on the amount of salt and spices.
If we are canning vegetables for long-term storage, then it is best to use a hot cooking method.
Recipe for fragrant cucumbers
Ingredients you will need:
- cucumbers;
- salt, sugar;
- garlic;
- horseradish;
- Bay leaf;
- lemon acid;
- water;
- dill.
The cucumbers should already be selected and soaked in cold water. In the meantime, the jars are sterilized. Boil water in a separate bowl. The fruits are placed in glass containers and poured with boiling water - they sit for 15-20 minutes, after which the water is drained.
To make the brine, boil water and pour it over the vegetables again, then drain it again and add spices and herbs. Pour citric acid into each jar and then fill with brine. It is customary to store jars of pickled cucumbers in a warm place for several days, turning them upside down and wrapping them in a thick blanket. Afterwards they are lowered into the cellar or placed in the pantry.
Hot and Crispy Pickles Recipe
This method will tell you how to pickle cucumbers in jars with the addition of oak bark, which gives the pickles a special piquant taste and crispness. For pickling, you need to prepare cucumbers, cherry leaves, currants, dill, horseradish root, salt, garlic and oak bark. The latter can be purchased in pharmacies. All spices, twigs, leaves and 1 tsp are placed at the bottom of sterilized jars. crushed bark. Cold brine is poured into jars with fruits and covered with nylon lids. Containers with pickles are placed in a dark and cool place.
Recipe for cucumbers in cucumbers
Many people liked this method, as it is quite simple, and the cucumbers turn out extremely tasty. Vegetables must be carefully selected: one part for preparing the cucumber mass, and the second for whole pickling. Ingredients for fermenting vegetables:
- salt;
- garlic;
- dill;
- leaves of horseradish, cherry, apple, raspberry and grape.
To prepare “cucumber sauce”, you need to grate fresh cucumbers on a coarse grater, then add salt and spices to the mixture. Place horseradish leaves and root at the bottom of the jars, lay out the cucumbers and fill with the mixture. We finish laying with horseradish leaves and garlic, then cover with nylon lids and put in the refrigerator. In just 2 weeks, “cucumbers in cucumbers” can be placed on the table and enjoyed their taste.
Experienced chefs recommend choosing beautiful, dense vegetables for pickling. Recipes for winter cucumbers in jars should be chosen according to your taste and based on what dishes they will be added to. For example, it is better to use pickled vegetables for pickle soup, and hard and crispy pickles are more suitable for salads. You can add herbs not only traditional dill and horseradish, but also tarragon, celery, basil, parsley, mustard and saffron.
Pickles prepared in tomato juice. There is no need to be afraid to experiment with different canning recipes, because only through own experience you can select the most tasty methods canning.
Good afternoon.
To answer the first question, I am writing this article, and I will answer the second right away, so that there is an understanding of what we will actually do today.
So, pickling cucumbers is the process of preserving a product through the fermentation process. During this process, lactic acid is released from cucumbers (or other pickled products), which protects them from spoilage. In this case, the preparation takes place without vinegar and without sugar. And the most important plus is that sterilization is not required.
Everyone's favorite crunch and taste is just by-effect from the salting process, which can be enhanced with additional ingredients.
Pickling is the preparation of a solution using vinegar, ascorbic acid or other acids, which act as an antiseptic and prevent vegetables from spoiling. This solution is traditionally called a marinade.
This is the main difference between the two methods.
Let's look at a few examples of pickling cucumbers in jars for the winter to see all the differences and features.
Pickled cucumbers for the winter in jars using the hot method without sterilization
This method is one of the most common. The brine is prepared by boiling, which is why the method is called hot. For the same reason, it is recommended to roll up the jars with iron lids, because nylon ones will “siphon” under the pressure of hot steam.
Ingredients for two 3 liter jars:
- 3-4 kg of cucumbers (depending on size)
- 3-5 pieces of hot pepper
- Leaves of black currant, cherry, horseradish (or horseradish root), leaves can be walnut or oak
- Dill sprigs with seeds
Brine (about 5 l):
- for 1 liter of water - 1.5 tbsp. heaped salt
Preparation:
1. Wash the cucumbers thoroughly with running water, then put them in a deep saucepan and fill with cold water. Leave for several hours, or better yet overnight. After this, rinse the vegetables again and put them in another bowl.
This is one of the first secrets for making cucumbers crispy and juicy, and not dry and limp.
2. Cut the peppers and horseradish root into thick slices.
3. Now we take the same deep pan and line the bottom with cherry, currant leaves and others that we managed to find. Place a few pieces of horseradish and pepper on top.
4. Then comes a layer of cucumbers.
5. Lay out 3-4 layers of cucumbers and spices in this way.
The thickness of the layers is chosen arbitrarily. The more layers you get, the better.
The last layer should be greens.
6. When all the cucumbers are in the pan, fill them with brine. To prepare it you need 1.5 heaped tablespoons of salt per 1 liter of water. In total you will need 5 liters of brine.
Place a plate on top of the pan, smaller in diameter than the pan, and place a press on it. For example, a jar of water.
7. Leave the cucumbers under pressure for 3-5 days. Temperature and storage conditions are not very important. Readiness for the next step will occur when a white film forms on the surface of the water.
The white film is lactic acid bacteria, the result of fermentation of vegetables.
8. Now we pour the brine into another container (we will need it later), remove all the leaves and other spices, and rinse the cucumbers thoroughly with running water.
9. And put them in 3 liter jars.
10. Bring the drained brine to a boil and pour into jars to the very top. Cover with boiled lids and leave for 10 minutes.
11. Then pour the brine into the pan again, bring it to a boil again and again pour it into the jars with cucumbers.
You need to pour the brine so that it starts to overflow the edge of the jar.
Then we cover the jars with lids and roll them up.
12. Now the jars need to be turned over, covered with a blanket and left to cool completely. After this, they can be stored in a cool, dark place.
The pickles will be ready to eat. when the brine turns from cloudy white to light, and a small sediment forms at the bottom.
Crispy cold pickles: recipe for a 3 liter jar
This method is called cold because it does not require boiling the brine. It is designed for nylon covers and, of course, does not require seaming, which greatly simplifies the preparation process.
The most delicious recipe for jars with screw caps
I consider this option the most delicious, because garlic is used in the cooking process. It always gives dishes a special aroma.
A nice feature of the recipe is the ability to store jars in an apartment for a couple of years.
These cucumbers are eaten very quickly, so it is better to prepare them in single portions in 700-800 ml jars and use screw caps.
Ingredients for 10 cans of 800 ml:
- Cucumbers – 4-5 kg
- Carrots – 4 pcs.
- Garlic – 30 cloves
- Dry dill - 5 branches
- Horseradish root and leaves - 5 pcs each
- Salt - 5 tbsp
- Peppercorns - 5 tbsp.
- Bay leaf - 10 pcs
- Water - 5 l
- Hot pepper (optional) - 3 pcs.
Preparation:
1. Cut carrots into slices, horseradish root into cubes. Wash and peel the garlic, break the dill into strips.
2. Take clean jars and put in them 3-4 horseradish sticks, 3-4 dill sprigs, a piece hot pepper(optional) and 3-4 cloves of garlic.
3. Then insert the cucumbers tightly (vertically) and place a few slices of carrots on top.
Separately in a saucepan or Plastic container put 1 kg of cucumbers (along with spices), which will be needed to add to jars during the cooking process.
4. Prepare the brine by dissolving 5 tbsp in 5 liters of water. salt and bring this mixture to a boil, then pour it into jars and loosely close them with lids. We also pour the brine into the container and also cover it with a lid.
Leave the cucumbers in this form for 24 hours at room temperature.
5. After a day, pour all the brine into the pan and boil it again. Cucumbers in jars will “shrink” a little over the course of a day and you will need to add cucumbers from the container to them, then pour hot brine into the jars again, cover with lids and leave for another 24 hours.
6. And again, after a day, the brine needs to be drained, boiled and poured into jars again. After which you can wrap the jars tightly and, having made sure that they are airtight, turn the lids down, wrap them in a blanket and leave them until they cool completely.
7. When the jars have cooled, turn them over to their normal position and store them in the apartment at room temperature, without worrying that they will burst or the cucumbers will spoil.
Recipe for pickling cucumbers for the winter with mustard
An excellent way for those who want to achieve the taste of pickles “like from a barrel.” The taste is slightly sour and spicy. And thanks to mustard, cucumbers become especially crunchy.
Ingredients for one 3 liter jar:
- Cucumber (fresh) - 1.7-1.8 kg
- Water - 1.5 l
- Salt (slightly heaped) - 3 tbsp.
- Currant leaf - 5-7 pcs.
- Cherry leaf – 10 pcs
- Oak leaf (optional) – 2 pcs.
- Dill (umbrellas) - 4-5 pcs.
- Horseradish leaf - 1-2 pcs.
- Dry mustard (Mustard powder) - 2 tbsp.
- Black pepper (peas) - 10-12 pcs.
Preparation:
1. Wash the cucumbers well, cut off the ends and soak in cold water for at least 4 hours.
After this, we wash them again and place them tightly in a jar, at the bottom of which half of the cooked herbs and peppers are placed. Top the cucumbers with the remaining greens.
Fill the jar with boiling brine up to the neck.
Prepare the brine by boiling 1.5 liters of water with salt mixed in it (3 tbsp).
2. Cover the jars with nylon lids, and when the brine has cooled, remove the lids and cover the necks with gauze. Leave the jars in this form for 2 days at room temperature, periodically removing the resulting white film.
3. After two days, pour the brine into a saucepan and boil again. Then you will need to pour it again into the cucumbers, but before that you need to add dry mustard to the jar.
So, pour in the hot brine, cover with a lid, and after cooling, remove it and leave the cucumbers alone for 6 hours.
4. After which last time drain and boil the brine, pour it back into the jar, roll it up and leave it to cool upside down under the fur coat.
At first, the brine will be cloudy, but as the mustard settles, it will lighten. This will mean that the cucumbers are pickled and ready to eat.
Quick and tasty recipe with vodka and vinegar
Well, in the end, I offer an original recipe for pickling cucumbers with vodka. To speed up the process, we will even add vinegar, which, as I wrote at the beginning, is not typical for the pickling process. But for speed it is important.
This is a recipe for quick pickling only, and the cucumbers will take another week to be ready.
Ingredients:
- Cucumbers - for a 3 liter jar (the quantity varies depending on the size)
- Leaves of horseradish, black currant, cherry - a couple of pieces each
- Dill umbrellas
- Garlic - a couple of cloves
- Black and allspice pepper
- Water - 1.5 l
- Salt - 3 tbsp.
- Vinegar 6% - 2 tbsp.
- Vodka – 100 ml
Preparation:
1. Soak the cucumbers in cold water for 3 hours, then drain the water and cut off the ends.
2. Place all the spices and leaves on the bottom of a sterilized jar, then compact the cucumbers tightly.
3. Pour boiling water with salt and vinegar dissolved in it into the jar. We leave room for the vodka, which we pour at the end, so that the liquid reaches the edges.
4. Now cover the jar with gauze and leave for 12 hours, periodically removing the resulting foam.
5. After the specified time, close the jar with a nylon lid, boiled in water for a couple of minutes and put it in a cool, dark place.
In a week, the pickles will be ready.
This is such an interesting and varied selection today. I'm sure you've already spotted a recipe that you like the most.
That's all for today, thank you for your attention.
Finally, we in the Urals waited for the heat to settle down and all the crops began to grow and begin to actively bear fruit. We have already sent gooseberry compotes and redcurrant jelly down to the cellar. And now we’ve had our fill of cucumbers, so it’s time to clean them up too. In winter, I most often use them in and.
Well, now we are worried about pickling cucumbers for the winter in liter jars, so that they turn out crispy. If you are interested in why I am focusing on this particular volume, then I will be happy to explain. The fact is that we can’t eat a three-liter bottle and a couple of fruits still turn sour in it and disappear. Yes, and remembering the recipe for 1 liter, you can easily calculate required quantity ingredients for both two and 3 liter jars.
Of course, I won’t cover all the recipes, but I will show you the most interesting and successful in their composition.
By the way, if you are interested in different marinades, then this topic is dedicated.
Pickling crispy cucumbers in liter jars for the winter with lemon (citric acid)
Let's start with the most unusual method of salting. I really liked it because of its originality and aroma. And the whole trick is that a slice of lemon is added to each jar. It also helps our preparations not to explode or sour. Of course, 1 slice is clearly not enough for complete preservation, so we’ll also add a little lemon.
For a liter we will take:
- water - 0.5 l;
- salt - 25 g;
- sugar - 70 g;
- citric acid - 0.5 tsp.
- garlic - 2 cloves,
- bay leaf - 2 leaves,
- currants - 2 leaves,
- horseradish root - 0.5 cm,
- dill umbrella,
- allspice - 2 peas,
- tarragon - 1 leaf,
- cherry - 2 leaves.
1. The highlight of crispy cucumbers is that they need to be pre-soaked. If you have them from yesterday, then fill them with water for 2 hours. If the harvest is fresh, then for about 30 minutes. This way they will completely replenish the evaporated moisture and remain full and elastic.
2. Then you need to take a clean foam sponge for washing dishes and thoroughly rinse each cucumber with it. If you have a thorny variety, then you also need to get rid of these small growths.
3. Then we cut off the tails of each vegetable on both sides.
4. Place 2 cloves of garlic, cherry and currant leaves, dill and peppercorns on the bottom of a clean container. Add vegetables, you need to do this very tightly. Usually small or medium fruits are taken. The first row is laid out vertically in the middle so that the cucumbers stand.
And the top of the jar is already filled with small fruits; they easily fit at the neck. To prevent the preparation from exploding, its filling must be heated.
5. Wash the lemon and cut it into rings. Add one piece to each liter. Pour boiling water over them and leave to warm up.
To prevent the jar from cracking, place it on the blade of a knife so that excess heat escapes into it.
6. After 20 minutes, drain this water. Then drain this water.
7. During the time that we poured the cucumbers, we will have time to prepare the marinade.
Add sugar, salt and citric acid to 0.5 liters of water. Place the container with brine on the stove and turn on moderate heat.
8. After boiling, cook the marinade for 1 minute. Drain the water from the jars and add brine. Without wasting time, immediately roll up the necks with boiled and dried lids.
9. The next step is to carefully turn our liter over and check whether there are any air bubbles inside the pickling jar and whether the lid is leaking somewhere.
10. We hide our preparation “under a fur coat”, there it will continue to be sterilized naturally.
By the way, you can add tomatoes, peppers or other vegetables to this recipe. The cooking method will not change, but the marinade ratio remains the same.
From 1 liter of brine you can fill two liter jars.
Detailed step-by-step recipe with 9% vinegar
In our country, marinades with vinegar are more successful than without it. Therefore, of course, I will not ignore the recipe using it.
Ingredients per liter of cucumbers:
- salt - 2 tbsp.,
- granulated sugar - 1 tbsp.,
- allspice - 2-3 peas,
- 30 g vinegar 9%,
- dill umbrella,
- 2 garlic cloves.
We will also cook without sterilization, it is much faster, and the result is also delicious.
1. Prepare the jars. I usually do this with steam and boil the lids in a ladle.
2. Place garlic cloves and dill on the bottom of sterile liters.
3. The next step is to put clean and dry cucumbers into the jar. We also cut off 2 millimeters from the ends.
4. Then we need to heat the vegetables twice. But to keep them crispy, we will reduce the scalding time.
If previously we warmed them up for 20 minutes, now we will do this for 10 minutes each time.
5. Fill the container with boiling water and cover with a lid. We time the required 10 minutes.
6. Then we pour this water into a saucepan and once again heat the fruits with boiling water.
7. During this ten minutes we will prepare the brine. Pour sugar and salt into a liter of water, put the brine on the fire and let it boil.
8. We drain the water that we poured a second time. And then put the peppercorns into the cucumbers themselves. Fill with brine not to the edge, leaving a little space to pour in the vinegar.
9. Close with sterilized lids and lock with a key.
10. We turn them over and cover them “under a fur coat”, there they will stand for at least another 12 hours.
Lightly salted cucumbers for the winter in mineral water
We make lightly salted cucumbers so that we can eat them right away. But there are those who like to close them for the winter. Therefore, I also present this recipe, but I remind you that they need to be stored only in the cold.
Ingredients for 1 kg of cucumbers:
- 2 tbsp. salt without a slide,
- mineral water - 1 liter,
- 2-3 dill umbrellas,
- Garlic cloves - 2 pcs.
1. We wash the fruits and cut off their ends.
2. Place dill umbrellas, garlic and vegetables in a jar.
3. Mineral water mix with salt and pour cucumbers to the very top. Cover with a nylon lid and leave to stand at room temperature for 3 hours. Then we put them in the refrigerator.
They turn out lightly salted and crispy. They are stored almost until spring. But I still advise you to eat them before others.
Method for pickling cucumbers without sterilization with 70% vinegar
It is very easy to overdo it with vinegar essence and then the pickling will turn out to be very spicy. I usually use 1 teaspoon of acid per 1 liter of water.
Ingredients for two 1 liter jars:
- 1 kg cucumbers,
- 1 bell pepper,
- 2 dill umbrellas,
- 5 cloves of garlic,
- 4 peas of allspice,
- 9 black peppercorns
- 2 bay leaves,
- 1 tsp vinegar essence (70%),
- 1 liter of water,
- 1 tbsp. rock salt,
- 2.5 tbsp. granulated sugar.
1. Wash the fruits well white plaque under clean running water new sponge. Then soak in water for 1.2 hours.
2. Rinse the jars baking soda and sterilize them and the lids.
3. Place bay leaf and dill umbrellas in a deep cup. Pour boiling water over for 1 minute. This way they will give off their aroma better.
4. From bell pepper remove the seeds and stalk and cut the pulp into small pieces. We put them in a jar. They are topped with bay leaf, dill umbrella, garlic and black peppercorns.
5. Cut off the butts of the fruits and place them tightly in jars.
For a volume of 1 liter it takes approximately 500 g of cucumbers.
6. Fill with boiling water to the top and leave for 10 minutes for the vegetables to warm up.
7. Then drain this liquid. We boil it again and pour the fruits again for 10 minutes.
8. During this time we will have time to make the marinade. Add salt and sugar to 1 liter and let the water boil.
9. Drain the liquid from the preparations and immediately fill them with hot brine.
10. Add 0.5 tsp to each piece on top of the brine. vinegar essence and close the jars with a key.
Turn it over and put it “under the fur coat”.
Method of marinating with mustard
Mustard gives the finished brine a specific pungent flavor. And the cucumbers themselves seem to become sweeter. By the way, when vinegar is added, they retain their green color, but when you add lemons, they seem to turn a little yellow. Have you noticed?
We will need:
- cucumbers,
- 2 cherry leaves,
- 2 currant leaves,
- 1 bay leaf,
- 3 pieces of allspice,
- 5 black peppercorns,
- 1 clove inflorescence,
- 1 tsp mustard seeds or 1 tbsp. dry,
- 1 tsp vinegar 70%,
- medium horseradish stalk,
- granulated sugar - 2 tbsp.,
- rock salt - 2 tbsp.
1. We wash the vegetables, sort them by size and fill them with water for 2 hours.
2. Then cut off the tops of each fruit. If you come across bitter ones, it’s not a big deal, the marinade will salt them well.
3. Scald cherry and currant leaves with boiling water. A pleasant aroma will immediately spread through the kitchen.
4. Place 2 cherry and currant leaves, a bay leaf, allspice and black pepper on the bottom of a sterile liter.
5. We compact the cucumbers and pour boiling water over them for the first time so that they warm up well.
6. Then pour this liquid into a saucepan, let it boil and fill the jars with it again, cover the necks with lids so that the water does not cool quickly.
7. Prepare the marinade. Pour sugar and salt into 1 liter of water, put it on the stove and let the brine boil.
8. In the meantime, pour the water out of the jars and add a teaspoon of mustard to each liter. You can use seeds, then they will be beautifully distributed in the marinade, or take dry seasoning, but the color of the brine may become a little cloudy. This will not affect the taste in any way.
9. Pour boiling marinade, then pour half a teaspoon of vinegar essence into the preparations.
10. Roll up the containers and turn them upside down. If not a drop has leaked out anywhere, then cover with fur coats until it cools completely. And this will take about a day.
Recipe for making preserves without vinegar with aspirin
Now it is possible to use aspirin. This is acetylsalicylic acid, which, like citric and malic acid, helps our preparations successfully survive the winter in the cellar.
However, it can still cause allergies, so it is not suitable for all families.
Compound:
- 16 ml 9% vinegar,
- 1.5 tbsp. granulated sugar,
- aspirin - 1 tablet,
- 1.5 tbsp. salt,
- garlic cloves - 2 pcs.
- dill,
- horseradish leaf,
- 1 liter sterilized container,
- 3 leaves of cherries and currants,
- allspice - 4 peas.
1. Place seasonings in a sterile container: garlic, herbs, leaves and pepper.
2. We wash the fruits, dry them and cut off the butts.
3. Heat water in a kettle and pour boiling water over the cucumbers to the very top. Cover with a sterile lid and let cool until you can grip the sides of the jar.
4. The vegetables have warmed up and pour this liquid into the pan. Add vinegar, salt and sugar to it.
5. We wait until the brine boils, and put 1 aspirin tablet into the jar itself.
6. Pour boiling brine on top and do not hesitate, but immediately roll up the lids.
7. Wrap the workpiece and wait for it to cool completely.
Video recipe for pickling for the winter with vodka
It turns out that marinade with vodka also gives cucumbers crunchiness. I think you will find it more interesting to watch the video, which describes each salting step in detail.
How inventive our hosts and hostesses are, I even marvel.
Crispy sweet cucumbers for the winter
For those with a sweet tooth, the pickling recipe should have a high sugar content. The pleasant sweet and sour taste will be emphasized even taste qualities kebab, not like regular salad. This recipe is prepared with sterilization.
Ingredients for 3 cans of 1 liter each:
- 2 kg cucumbers,
- 1 liter of water,
- 0.2 kg granulated sugar,
- 2 tbsp. salt,
- 6 cloves of garlic,
- Vinegar 9% - 200 ml.
1. Fill the saucepan with cold water, add salt, sugar and vinegar. Heat until bubbling, turn off and leave the brine to cool to room temperature.
2. Wash and sterilize the container. Place 2 cloves of garlic inside.
3. Remove the butts from the fruits and push them tightly into the liters.
4. Fill with already cooled brine.
5. Place the jars in a pan for sterilization; earlier we placed a cloth on the bottom. So that our jars do not crack from strong heat.
6. Fill with warm water, it should reach the hanger of the container. Turn on the heat and cook the containers with cucumbers for 7-10 minutes. The fruits will change color during this time.
7. Then immediately close them with lids, turn them over and wrap them for a day. They turn out very crispy and tasty. And most importantly, they store well even at room temperature.
Cold pickling of cucumbers under a nylon lid
There are those who prefer not to bother with hot brines and sterilization, but to prepare canned food using the cold method. Often a thick nylon lid is used for this. It does not allow air to enter and is easily removed if you want to enjoy the pickling.
Important! This cooking method is only suitable for storage in cold conditions: in a cellar or basement.
We will need:
- cherry leaves - 3 pcs,
- horseradish leaf,
- dill umbrella,
- currant leaves - 3 pcs.,
- garlic cloves - 3 pcs,
- liter of water,
- rock salt - 1 tbsp.
1. Place washed and dried leaves in a clean jar: cherries, currants, horseradish, dill.
2. Peel the garlic and cut it larger. Pour into the greens.
3. Place the fruits as tightly as possible. Shake the jar occasionally to release more space.
4. We do not trim or pierce cucumbers. Just soak them in cold water for half an hour.
5. A liter of clean cold is not boiled water dilute the salt, stir until dissolved and pour the fruits to the very top. Cover with a tight nylon lid.
6. And we immediately put them in the basement and you can try them next month.
I would also like to draw your attention to the fact that we do not use such types of salt as Extra or iodized. Now all sorts of variations have appeared, such as “tasty” salt or dietary salt. With them, the cans will explode like balloons. We need a regular stone large one.
What do you think of the selection? I will be glad if you use my advice.
Pickling cucumbers - there is nothing easier, as anyone who has never tried to do this will think. In fact, this popular snack requires both talent and flair. But if you know some rules and tricks, choose good cucumbers and find crystal clean water, then in the end the jar will contain the best cucumbers in the world.
Choosing cucumbers
High-quality cucumbers are the basis for success. The best ones are the ones you grew yourself. But those bought on the market are quite suitable if you choose them correctly.
- The cucumbers should be small, in which case they will fit well in the jar. Small, young cucumbers have the best, sweetest taste. There are usually no voids inside them - so these cucumbers will crunch.
- The skin should not be smooth, with pimples and black spines. Smooth skin, white spines - these are cucumbers for salads.
- The cucumbers should be firm to the touch, not too dark, and the light part should not be yellowish.
- The right cucumbers for pickling should not be bitter (!), so it is better to try them when purchasing. Try the darkest part of the cucumber; you can simply chew the skin.
- The skin should be thick. Then the cucumbers will turn out crispy.
Water
If there good water, then the taste of pickled cucumbers will be excellent. Tested on personal experience. Salting according to the same recipe in spring water and in city water gives completely different results. Moreover, “urban” ones turn out much worse.
Therefore, the best thing is good, clean well water (of course, you must be sure that it is drinkable, that the metal content is not exceeded, now you can easily analyze your water from a well or well).
If spring water is not available, then it is better to pickle the cucumbers in good bottled water. Or filter the tap water, boil it, or infuse it with silver or copper - they purify and improve the taste of the water.
Soak?
Yes. Necessarily. For at least 2-3 hours. Better for half a day. Then the cucumbers will become more elastic and strong. It is often said that cucumbers taken from the garden do not need to be soaked, but this is not true.
Spices
Each housewife has her own recipe. Some people use allspice, some only black pepper, some add mustard seeds, some add clove buds... Classic set is as follows: currant leaves, horseradish leaves, dill umbrellas, peppercorns. Add oak and cherry leaves, currants, garlic, mustard, pieces of horseradish root, celery and dill, mint, tarragon, lovage, basil (a little), cumin, coriander and so on...
The leaves should be cut quite large, put in jars and put cucumbers on top, cover with lids so that there is air access. And leave them to soak in the spicy spirit for two hours.
Dishes
Before adding cucumbers, glass jars should be soaked in a soda solution, then washed very thoroughly with warm water and soap. Rinse thoroughly and pour over boiling water. Dry.
To sterilize jars, you can bake them in the oven at 110 degrees. Or boil them together with lids for 10-15 minutes. Lids are sterilized only in boiling water.
Laying cucumbers
Large cucumbers are placed on the bottom, if they are very large, then vertically. On top are small cucumbers. All cucumbers are laid as close to each other as possible. Spices are placed on the bottom, you can put them between layers of cucumbers. After pouring the brine, cover the cucumbers with currant and horseradish leaves.
Salt
Rock salt is best. It gives the richest and fullest taste. From another salt winter preparations may explode. Therefore, it is not recommended to take extra or iodized ones. Another danger from fine salt: cucumbers can become soft.
50-60 g of salt are usually added to 1 liter of water. This is approximately 2-2.5 tbsp. salt. The brine can be cold or hot. If you use vinegar, it must be hot, but then you will end up with pickled cucumbers.
Hot way
Dissolve the salt in boiling water, add some chopped dill and horseradish stalks to the brine, maybe a couple of oak leaves, cook for a few minutes and pour the brine over the cucumbers. Leave unrolled for a week. Then add brine and roll up.
Cold way
Such cucumbers should be stored in a cellar or in the refrigerator; if in a warm apartment, they will swell and explode. The method is simple: place the cucumbers together with spices in jars. Stir salt in cold water, pour brine over cucumbers. Close the jars with plastic lids, heated in hot water(so that when they cool, they sit very tightly on the jar). The cucumbers will be salted in about a month.