Cucumbers for the winter are salted with cold water. Pickled cucumbers (in cold water). How will we pickle cucumbers with mustard
What table is complete without this wonderful and tasty vegetable. Together with salty or are almost the main snack of any table.
On a note! Although this vegetable in salty form is considered an indispensable attribute of the Russian feast, the Byzantines introduced the Russian people to it. It is believed that even the Russian name for cucumber, according to Fasmer's dictionary, comes from the Greek word "ogyros" - "unripe".
Cucumber is one of the few fruits that is eaten unripe. In Russia, they were salted in oak tubs, which ultimately gave the finished product a unique taste and incomparable aroma. Nowadays, this type of cooking is also practiced, but this is rare. Especially in apartment conditions, it is practically impossible to do this.
cold pickled cucumber recipe
There are a lot of ways to pickle cucumbers, mostly standard ones are used, in which cucumbers are poured with hot water. But I want to start with a recipe according to which they are salted with cold water.
After all, with such a marinade, the cucumbers are 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
- currant - 2-3 sheets
- cherry leaves - optional
- salt - 100 g
- cold water - 1.5 liters.
Cooking:
1. Soak cucumbers collected from the garden or bought on the market for 3 hours in water, after which we rinse them thoroughly under running water.
2. We prepare greens. Horseradish leaves, dill umbrellas, currant leaves and cherries wash well. You need to choose only whole and young leaves. Next, peel a few cloves of garlic.
3. We wash the jar for cucumbers well. At the bottom of the jar we add horseradish leaves, then put dill umbrellas, followed by currant leaves.
4. Before putting green ones in a jar, they need to cut off their tails. After that, we send them to the container in a standing form (standing). Place 3 cloves of garlic on top.
5. A three-liter jar will need 100 g of coarse salt. Pour it into a jar and fill it with cold water.
The water must be very cold. It is advisable to keep it overnight in the refrigerator. And of course, it should not be running water, but purified and filtered.
6. Close the jar with a tight lid. Shake to distribute the salt throughout the jar. A jar of pickled cucumbers can be immediately put into the cellar.
In winter, this appetizer will delight you and your loved ones with a unique taste and a pleasant crunch.
How to cook 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 salting method, it uses citric acid instead of vinegar. I recommend making this recipe at least once. I think you will appreciate.
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.
Cooking:
1. In the prepared sterile jars, put allspice with peas, black pepper with peas, 2 cloves of garlic.
If the garlic is very large, then it is better to cut it lengthwise.
2. Add one cherry leaf, 2 currant leaves, thoroughly washing them with cold water. Next, we lay dill umbrellas and well-washed horseradish leaves. Horseradish leaves need to cut the stem, which will come in handy later.
3. Cut off the tails of the cucumbers. We put them in jars in a vertical position. One liter jar takes about 500 g of vegetables.
4. In the gaps between the cucumbers, put the stalks of horseradish. Next, lay the second layer of cucumbers horizontally. If the fruits are large, they can be cut in half.
5. Put some more dill umbrellas. Add hot pepper to taste. Put 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 fill it again with jars of cucumbers, leave for 10 minutes.
8. Now you need to prepare the marinade. For a liter of water, you 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 water.
9. Drain the water from the cans.
Put 1/3 teaspoon of citric acid in a jar. Immediately pour hot marinade over cucumbers. We roll up the cans with a seaming key and turn them over.
We leave the jars upside down under the covers until they cool completely.
It is best to store the finished workpiece in a dark, cool place or in the cellar, where they will last longer. In winter, they will delight you and your family, especially at the festive table.
Pickled cucumbers in hot 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 hot cooking recipe for you.
This is how my grandmother used to pickle cucumbers. After 2-3 days they turn out lightly salted, and after a month or by winter they are salty.
Ingredients:
- fresh cucumbers -3 kg.
- water - 3 liters large
- rock salt - 250 g (~ 9 tablespoons)
- dill - 4 branches
- horseradish - 2 sheets
- garlic - 8 cloves
- blackcurrant - 30 pieces.
Cooking:
The amount of ingredients is designed for 2 3-liter jars.
1. First you need to thoroughly rinse the cucumbers under running water.
We choose not too large fruits so that they fit freely in a jar and do not have large seeds inside.
2. All greens must also be washed thoroughly.
3. Pour 3 liters of water into the pan, add salt there, bring to a boil, stirring occasionally.
4. In the meantime, we rinse the jars with warm water, they do not need to be sterilized. At the bottom of the jars we put a branch cut into several parts with a dill umbrella and blackcurrant leaves, we also put horseradish leaves, cut in half and garlic cut in half.
6. Lay out a few sprigs of greens and garlic with the final layer. As soon as the brine boils, fill the jars with it, close the jars with plastic lids.
7. Previously, the lids must be placed in boiling water for 15 seconds.
The resulting yummy should be stored in a cool place. Such cucumbers will be a good appetizer at any holiday, your guests will definitely appreciate them.
Cucumbers for the winter in jars under iron lids
I present to your attention another way of pickling cucumbers. All ingredients are very simple, 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)
- Blackcurrant leaves - to taste
- Black peppercorns - to taste
- Allspice black pepper - to taste
- Jar 3 l - 1 tablespoon of vinegar (70%)
- 2 liter jar - 1 dessert. a spoonful of vinegar (70%)
- for 1 liter jar - 1 teaspoon of vinegar (70%)
Cooking:
1. First of all, we wash the cucumbers well and cut off the edges, we also wash the greens and dry them.
2. We will roll cucumbers into three jars, different in volume: three-liter, two-liter and liter. Pre-sterilize the jars, boil the lids.
At the bottom of the jars we put dill and a few leaves of black currant, then we put cucumbers. In a liter jar, it is best to put them standing up. We add a little more dill and blackcurrant leaves, then we continue to lay cucumbers. We put a few more leaves of blackcurrant.
4. As soon as all the cucumbers are placed in a jar, pour boiling water over them. We 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. Put the brine on the stove and wait until it boils. As soon as the brine boils, turn off the gas and pour the hot brine into jars.
7. Add vinegar to each jar. After that, we 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 on cold winter evenings. Such cucumbers go very well with boiled potatoes and herring. I think this combination will not leave anyone indifferent.
Cooking pickles in a cold way with vodka:
If you like real barrel cucumbers, I advise you to try cooking them according to this recipe. The secret of cooking is very simple: in addition to traditional greens, we also put amaranth leaves and marigolds in a jar, and add vodka to the brine. Cucumbers according to this recipe are simply incomparable.
Amaranth (amaranth) is a unique plant, the benefits of which are palpable 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
- Leaves of currant, horseradish, dill umbrellas, amaranth (amaranth), marigolds in a few pieces
Cooking:
1. Wash cucumbers well and soak for 2 hours in water.
2. Banks are also well washed and sterilized. At the bottom of the jar we lay out a few sprigs of greens and 5 cloves of garlic.
Fill the jar with vegetables. Add water to salt and mix well. Soak cucumbers in salted water.
3. Leave them in a jar of salt water at room temperature for 4 days. After 4 days, pour the brine into the pan.
4. Put the pan on the fire and boil the brine. Pour a jar of cucumbers with cold water, shake and drain the water. Meanwhile, boil the brine for 5 minutes.
5. Pour vodka into a jar of vegetables. Then fill them with hot brine.
We hermetically close the jar with a sterilized lid with a seaming key. Turn the jar upside down.
Cucumbers according to this recipe are obtained as salty cask, but at the same time crispy. You need to store them in a cool place, so they will keep well until spring. Although it is unlikely that you can store such a yummy for so long.
Video recipe for cucumbers in jars with mustard
And finally, another unusual salting recipe, in video format. Its difference is that mustard is added to the marinade. It gives cucumbers a slightly spicy taste that will not leave your family and friends indifferent. Enjoy watching!
Well that's all. If you like 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. To date, there is a wide variety of different recipes for the methods of canning and salting this vegetable. You can salt cucumbers in a hot, cold way, 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 the preparation of delicious cucumbers in a pumpkin. Today, almost every housewife prepares crispy cucumbers. Pickles allow you to diversify the diet and complement other dishes in the winter, when there are not enough fresh vegetables on the menu. They are used as independent dishes, added to pickle, salads, and pickle is perfectly used as a separate drink.
In order to pickle vegetables, you need to know the basic rules and methods of cooking.
There are many ways to preserve vegetables. Recipes have their own secrets of pickling cucumbers and differences from each other, but there are a few basic rules that are followed in order to prepare delicious preservation.
To begin with, it is worth choosing the right vegetables for pickling. It plays a role in how the fruit will be prepared. For example, pickling cucumbers for the winter in liter jars requires the selection of small and approximately the same size vegetables, which will allow them to be carefully laid out in containers without violating integrity. There are recipes where the fruits must be cut into rings - for this you can use larger and uneven cucumbers. It is also worth paying attention to their density, color and the presence of damage.
Strong and unripe fruits with a 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 in order for the cucumbers to be well salted and soaked in brine: their tails are cut off a little on both sides and several punctures are made at this place with a fork.
The utensils in which the vegetables will be cooked play an important role: they must be perfectly clean. The banks themselves must be subjected to thermal sterilization. Many housewives still prefer soda and soap solutions for washing jars and tubs. Lids, depending on the material from which they are made, are also subjected to steam or boiling water treatment. Neglecting the elementary rules for preparing containers can lead to the formation of souring in the future and lead to spoilage of the dish.
The water from which the brine for cucumbers will be prepared is also important: it must be clean, without impurities. Store-bought distilled water can be used.
Without fail, salt is used for pickling cucumbers - it is she who gives the necessary taste. Different recipes require a certain amount, but the invariant is that only rock salt is used. Experienced housewives warn that the use of fine and especially sea salt will make vegetables soft and not crispy.
You should not miss such an important point as spices and spices. They allow you to cook the most delicious and fragrant 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 pickles for the winter in jars includes the following set of spices 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 cooking methods: cold and hot.
In a cold way, you can quickly and easily prepare vegetables for future use. The recipe for pickling cucumbers is as follows. To begin with, fruits are laid out in a pre-prepared container, poured with cold brine and closed with a nylon lid. The brine is prepared quickly: salt is added to the water and stirred well, you can also add garlic or spices at your discretion. This is the fastest way to pickle. The container with vegetables is stored in the refrigerator or cellar - it is important not to leave the workpiece warm, otherwise it will deteriorate.
There is also a recipe for pickles as follows: the hot method involves cooking the brine itself on fire and rolling the jars with metal lids. It is in this way that pickled crispy cucumbers in jars are most often prepared. This method allows you to achieve a unique aroma and taste due to hot processing. In the classical form, the preservation of cucumbers by this method is carried out as follows:
- The brine is being prepared. The necessary spices and spices are added to boiling water, they are allowed to boil for some time.
- Pour jars with cucumbers up to half with prepared brine and leave them in this form for a while.
- After the aging time, the brine is added and the jars are rolled up with tin lids.
Pickles in jars are stored for some time 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 recommend adding mustard seeds to containers so that the brine does not ferment, and horseradish leaves will help to avoid mold.
Other pickled cucumber recipes
For longer-term storage of pickles, hot cooking is best, and cold pickling can prepare vegetables quickly, but they do not last that long.
Quick Recipe
For cooking, 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 stacks of salt.
Before quickly pickling cucumbers, it is necessary to select vegetables and pour boiling water over them, then immerse them in ice water. It is this fact that will preserve the density. The fruits are placed in a 3-liter jar, with each layer sprinkled with spices, herbs, garlic and horseradish. The brine is prepared separately (salt and alcohol are poured into the water), after which jars are poured into them. In this way, crispy, moderately spicy and very tasty cucumbers are prepared without vinegar.
spicy cucumbers
For the preparation of fragrant and spicy pickles, the following recipe is suitable. 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 put at the rate of 1 tbsp per 3 liters of water. The jars are covered with a nylon lid and put in a cool place - initially the brine will be cloudy, but then it will gradually brighten. You can use this pickle in 2-3 weeks.
These recipes show how to pickle cucumbers for the winter in jars 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 preserve vegetables for the purpose of long-term storage, then it is best to use the hot cooking method.
Recipe for fragrant cucumbers
From the ingredients you will need:
- cucumbers;
- salt, sugar;
- garlic;
- horseradish;
- Bay leaf;
- lemon acid;
- water;
- Dill.
Cucumbers should already be selected and soaked in cold water. Banks, meanwhile, are being sterilized. Boil water in a separate bowl. The fruits are laid out in glass containers and poured with boiling water - so they stand for 15-20 minutes, after which the water is drained.
For brine, boil water and pour it over vegetables again, then drain it again and add spices and spices to it. Pour citric acid into each jar and then fill with brine. It is customary to keep jars of pickles warm for several days, while they are turned upside down and wrapped in a thick blanket. After they are lowered into the cellar or put in the pantry.
Recipe for spicy and crunchy pickles
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 crunchiness. For salting, it is necessary to prepare cucumbers, cherry leaves, currants, dill, horseradish root, salt, garlic and oak bark. The latter can be purchased at pharmacies. All spices, twigs, leaves and 1 tsp are placed at the bottom of sterilized jars. shredded bark. Cold brine is poured into jars with fruits and closed with nylon lids. Containers with pickles are placed in a dark and cool place.
Recipe "cucumbers in cucumbers"
Many people liked this method, as it is quite simple, and the cucumbers turn out to be unusually tasty. Vegetables must be carefully selected: one part for the preparation of the cucumber mass, and the second for whole salting. Ingredients for fermenting vegetables:
- salt;
- garlic;
- Dill;
- horseradish, cherry, apple, raspberry and grape leaves.
To prepare the “cucumber sauce”, you need to grate fresh cucumbers on a coarse grater, then add salt and spices to the mass. At the bottom of the jars we put the leaves and the root of horseradish, lay out the cucumbers and pour over the mass. We finish the styling with horseradish leaves and garlic, after which we cover with nylon lids and put in the refrigerator. After 2 weeks, “cucumbers in cucumbers” can be put on the table and enjoy their taste.
Experienced chefs recommend taking beautiful and dense vegetables for pickling. Recipes for cucumbers for the winter in jars should be chosen to your taste and based on what dishes they will be added to. For example, it is better to use pickled vegetables for pickle, and hard and crispy pickles are more suitable for salads. You can add from herbs not only traditional dill and horseradish, but also tarragon, celery, basil, parsley, mustard and saffron.
Pickles cooked in tomato juice also have a special taste. Do not be afraid to experiment with different canning recipes, because only through your own experience can you select the most delicious canning methods.
Good afternoon.
To answer the first question, I am writing this article, and I will answer the second one right away so that there is an understanding of what we are actually going to do today.
So, pickling cucumbers is the process of preserving the product through the fermentation process. During this process, lactic acid is released from cucumbers (or other salted products), which protects them from spoilage. At the same time, the preparation goes without vinegar and without sugar. And the most important plus is that sterilization is not required.
Everyone's favorite crunch and flavor is just a side effect of the salting process, which can be enhanced by additional ingredients.
Pickling is the preparation of a solution using vinegar, ascorbic acid or other acids that 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 for the winter in jars to see all the differences and features.
Pickled cucumbers for the winter in hot jars without sterilization
This method is one of the most common. The brine is prepared by boiling, so the method is called hot. For the same reason, it is recommended to roll up the cans with iron lids, because the nylon ones will “siphon” under the pressure of hot steam.
Ingredients for two 3 liter jars:
- 3-4 kg cucumbers (depending on size)
- 3-5 pieces of hot pepper
- Leaves of blackcurrant, cherry, horseradish (or horseradish root), walnut or oak leaves can be
- Dill sprigs with seeds
Brine (about 5 l):
- for 1 liter of water - 1.5 tbsp. salt with a slide
Cooking:
1. Rinse the cucumbers thoroughly with running water, then put them in a deep saucepan and pour cold water over them. Let it sit for a few hours, preferably overnight. After that, we wash the vegetables again and put them in another bowl.
This is one of the first secrets to make cucumbers crispy and juicy, not shriveled and limp.
2. Peppers and horseradish root cut into thick slices.
3. Now we take the same deep pan and line the bottom with cherry, currant and other leaves that we managed to find. Put 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 tablespoons of salt with a slide per 1 liter of water. In total, you need 5 liters of brine.
On top of the pan we put a plate smaller in diameter than the pan and put a press on it. For example, a jar of water.
7. We leave the cucumbers under pressure for 3-5 days. Temperature and storage conditions are not very important. Readiness for the next step will come when a white film forms on the surface of the water.
The white film is lactic acid bacteria, the result of vegetable fermentation.
8. Now we pour the brine into another container (it will still be useful to us), 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 again pour the brine into the pan, bring it to a boil again and again pour it into jars of cucumbers.
Pour the brine in such a way that it begins to overflow over 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 that, they can be stored in a cool, dark place.
Pickles will be ready to eat. when the brine turns from cloudy white to light, and a small sediment forms at the bottom.
Crispy pickles in a cold way: a 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 without seaming, which greatly simplifies the harvesting process.
The most delicious recipe for jars with twist lids
I think this option is the most delicious, because garlic is used in the cooking process. It always gives dishes a special flavor.
A nice feature of the recipe is the ability to store jars in an apartment for a couple of years.
Such cucumbers are eaten very quickly, so it is better to prepare them in single portions in jars of 700-800 ml and use screw caps.
Ingredients for 10 jars of 800 ml:
- Cucumbers - 4-5 kg
- Carrots - 4 pcs
- Garlic - 30 cloves
- Dill dry - 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
Cooking:
1. Cut carrots into circles, horseradish root into cubes. Wash and clean the garlic, break the dill into strips.
2. We take clean jars and put in them 3-4 bars of horseradish, 3-4 sprigs of dill, a piece of hot pepper (optional) and 3-4 cloves of garlic.
3. Then we tightly stuff the cucumbers (vertically) and put a few circles 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 the jars during the cooking process.
4. Prepare the brine by dissolving 5 tablespoons in 5 liters of water. salt and bring this mixture to a boil, then pour it into jars and loosely close them with lids. Pour the brine into the container and also cover with a lid.
We 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 in 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 must be drained, boiled and poured into jars again. After that, it is already possible to tightly wrap the jars and, after making sure that they are tight, turn the lids down, wrap them in a blanket and leave it like that until it cools completely.
7. When the jars have cooled, we 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 deteriorate.
Recipe for pickling cucumbers for the winter with mustard
A great 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 crispy.
Ingredients for one 3 liter jar:
- Cucumber (fresh) - 1.7-1.8 kg
- Water - 1.5 l
- Salt (with a small slide) - 3 tbsp.
- Currant leaf - 5-7 pcs
- Cherry leaf - 10 pcs
- Oak leaf (optional) - 2 pcs
- Dill (umbrellas) - 4-5 pieces
- Horseradish leaf - 1-2 pieces
- Dry mustard (Mustard powder) - 2 tbsp.
- Black pepper (peas) - 10-12 pcs
Cooking:
1. We wash the cucumbers well, cut off the ends and soak in cold water for at least 4 hours.
After that, we wash them again and put them tightly in a jar, on the bottom of which half of the cooked herbs and peppers are laid. We shift the cucumbers with the remaining greens.
Fill the jar with boiling brine to the very neck.
We prepare the brine by boiling 1.5 liters of water with salt mixed in it (3 tablespoons).
2. We cover the jars with nylon lids, and when the brine has cooled down, remove the lids and cover the necks with gauze. We 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 it will again need to be poured into the cucumbers, but before that you need to add dry mustard to the jar.
So, pour the hot brine, cover with a lid, and after cooling, remove it and leave the cucumbers alone for 6 hours.
4. After that, drain and boil the brine for the last time, pour it back into the jar, roll it up and leave it to cool under a fur coat upside down.
The brine will be cloudy at first, but as the mustard settles, it will clear up. This will mean that the cucumbers are pickled and ready to eat.
Quick and delicious recipe with vodka and vinegar
Well, in the end, I offer an original recipe for pickling cucumbers on vodka. In order to speed up the process, we will even add vinegar, which, as I wrote at the beginning, is not typical for the brining process. But it's important for speed.
This recipe is only for quick pickling, and cucumbers will reach readiness for another week.
Ingredients:
- Cucumbers - for a 3 liter jar (depending on the size, the quantity is different)
- Leaves of horseradish, black currant, cherry - a couple of pieces
- dill umbrellas
- Garlic - a couple of cloves
- Pepper black and allspice
- Water - 1.5 l
- Salt - 3 tablespoons
- Vinegar 6% - 2 tbsp.
- Vodka - 100 ml
Cooking:
1. Soak cucumbers in cold water for 3 hours, then drain the water and cut off the ends.
2. Put all the spices and leaves on the bottom of the sterilized jar, after which we tightly tamp the cucumbers.
3. Pour boiling water into the jar with salt and vinegar dissolved in it. We leave a place for vodka, which we pour at the end, so that the liquid is up to the brim.
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 for a couple of minutes in water and put it in a dark, cool place.
In a week, pickles will be ready.
Here is such an interesting and diverse selection today turned out. I am sure you have already spotted the recipe that you liked the most.
And that's all for today, thank you for your attention.
Finally, we in the Urals also waited for the settled heat and all crops began to grow and began to actively bear fruit. We have already lowered gooseberry compotes and redcurrant jelly into the cellar. And now they have eaten plenty of cucumbers, so it's time to clean them up as well. In winter, I most often use them in and.
Well, now we are worried about salting cucumbers for the winter in liter jars, so much so that they turn out crispy. If you are interested in why I am focusing on this particular volume, then I will gladly explain. The fact is that we don’t eat a three-litre bottle and a couple of fruits still turn sour in it and disappear. Yes, and remembering the recipe for 1 liter, you can safely calculate the right amount of ingredients for both two and 3 liter jars.
Of course, I will not 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 devoted to.
Pickling crispy cucumbers in liter jars for the winter with lemon (citric acid)
Let's start with the most unusual way of salting. I really liked the originality and flavor. And the whole trick is that a circle of lemon is added to each jar. And it also helps our blanks not to explode and not turn sour. Of course, 1 slice is clearly not enough for complete preservation, so we will add a little more 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,
- lavrushka - 2 leaves,
- currant - 2 sheets,
- 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 must first be soaked. If you have them yesterday, then fill them with water for 2 hours. If a fresh crop, then for 30 minutes. So they completely replenish the evaporated moisture and remain filled 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 prickly variety, then you also need to get rid of these small growths.
3. Then cut off the tails on both sides of each vegetable.
4. Place 2 cloves of garlic, cherry and currant leaves, dill and peppercorns on the bottom of a clean container. Add vegetables, do it very tightly. Usually take small or medium fruits. 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 workpiece from exploding, its filling must be heated.
5. My lemon and cut into rings. Add one piece to each litre. Fill them with boiling water and leave to warm up.
To prevent the jar from cracking, place it on the blade of a knife so that excess heat goes into it.
6. After 20 minutes, drain this water. Then we drain this water.
7. During the time that we poured the cucumbers, we will have time to prepare the marinade.
Sugar, salt and citric acid are poured into 0.5 liters of water. We put the container with brine on the stove and turn on a moderate fire.
8. After boiling, cook the marinade for 1 minute. We drain the water from the cans and pour the brine. Without wasting time, we immediately roll up the necks with boiled and dried lids.
9. The next step is to carefully turn our liter bottle over and check if air bubbles are going inside the salting and if the lid is leaking somewhere.
10. We hide our blank “under a fur coat”, where 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 pour two liter jars.
Detailed step by step recipe with 9% vinegar
Our marinades with vinegar are more successful than without it. Therefore, of course, I will not bypass the recipe with its use.
Composition per liter of cucumbers:
- salt - 2 tablespoons,
- 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. We prepare banks. I usually do it with steam, and I boil the lids in a ladle.
2. At the bottom of sterile liters we put cloves of garlic and dill.
3. The next steps in the jar are clean and dry cucumbers. They 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 time of their scalding.
If earlier we warmed them up for 20 minutes, now we will do it for 10 minutes each time.
5. Fill the container with boiling water and cover with a lid. We mark the necessary 10 minutes.
6. Then we pour this water into a saucepan and once again warm the fruits with boiling water.
7. In 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 peppercorns in the cucumbers themselves. Pour the brine not to the brim, leave a little space to pour in the vinegar.
9. Close with sterilized lids and close with a key.
10. We turn them over and cover them “under a fur coat”, where they will stand for at least 12 more hours.
Salted cucumbers for the winter on mineral water
We make salted cucumbers in order to eat them right away. But there are lovers to close them for the winter. Therefore, I also give this recipe, but I remind you that you need to store them only in the cold.
Composition per 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 tips.
2. Put dill umbrellas, garlic and vegetables in a jar.
3. Mix mineral water with salt and pour cucumbers to the very top. Close the capron lid and leave to stand at room temperature for 3 hours. Then we put them in the refrigerator.
They turn out crispy and salty. Stored almost until spring. But still I advise you to eat them before the rest.
Method for pickling cucumbers without sterilization with 70% vinegar
It is very easy to overdo it with vinegar essence and then the salting will turn out to be very sharp. I usually use 1 teaspoon of acid without top for 1 liter of water.
Ingredients for two jars, 1 liter:
- 1 kg cucumbers
- 1 bell pepper
- 2 dill umbrellas,
- 5 cloves of garlic
- 4 peas of allspice,
- 9 black peppercorns,
- 2 leaves of lavrushka,
- 1 tsp vinegar essence (70%),
- 1 liter of water
- 1 tbsp rock salt,
- 2.5 tbsp granulated sugar.
1. Wash the fruits well from white plaque under running water with a clean new sponge. Then soak in water for 1.2 hours.
2. We wash the jars with baking soda and sterilize them and the lids.
3. Place bay leaf and dill umbrellas in a deep cup. Pour in boiling water for 1 minute. This way they release their flavor better.
4. Remove the seeds and stem from the bell pepper and cut the pulp into small pieces. We put them in a bank. They are bay leaf, dill umbrella, garlic and black peppercorns.
5. We cut off the bottoms of the fruits and put them tightly in jars.
The volume of 1 liter takes about 500 g of cucumbers.
6. Pour boiling water to the top and leave for 10 minutes to warm up the vegetables.
7. Then we 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 a marinade. Put salt and sugar on 1 liter, let the water boil.
9. Drain the liquid from the blanks and immediately fill them with hot brine.
10. On top of the brine, add 0.5 tsp to each workpiece. vinegar essence and close the jars with a key.
Turn over and remove "under a fur coat."
Pickling method with mustard
Mustard gives the already prepared brine a specific spicy aftertaste. And the cucumbers themselves seem to become sweeter. By the way, when vinegar is added, they retain their green color, but when lemons are added, they seem to turn a little yellow. Noticed?
We will need:
- cucumbers,
- 2 cherry leaves
- 2 currant leaves,
- 1 bay leaf,
- 3 pieces of allspice,
- 5 black peppercorns,
- 1 inflorescence of cloves,
- 1 tsp mustard seeds or 1 tbsp. dry,
- 1 tsp vinegar 70%,
- horseradish medium stalk,
- granulated sugar - 2 tablespoons,
- 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 bitter ones come across, it’s not scary, the marinade will salt them well.
3. Scald cherry and currant leaves with boiling water. A pleasant aroma will immediately go through the kitchen.
4. At the bottom of a sterile liter, lay out 2 leaves of cherries and currants, bay leaves, allspice and black pepper.
5. We tamp the cucumbers and fill them with boiling water for the first time so that they warm up well.
6. Then pour this liquid into the pan, let it boil and again fill the jars with it, cover the necks with lids so that the water does not cool quickly.
7. Cooking the marinade. Pour sugar and salt into 1 liter of water, put on the stove and let the brine boil.
8. In the meantime, pour out the water from the jars and add a teaspoon of mustard to each liter. You can use the seeds so that they spread nicely in the marinade, or you can use dry seasoning, but the color of the brine may become a little cloudy. It won't affect the taste in any way.
9. Fill with boiling marinade, then pour into the blanks an incomplete teaspoon of vinegar essence.
10. We roll up the containers and turn them upside down. If not a drop has leaked anywhere, then cover with fur coats until it cools completely. And it will take about a day.
Recipe for Vinegar-Free Preservation with Aspirin
Now you can use aspirin. This is acetylsalicylic acid, which, like citric and malic acid, helps our preparations successfully survive the winter in the cellar.
But still, it can cause allergies, so it is not suitable for all families.
Composition:
- 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. Put seasonings into a sterile liter: garlic, herbs, leaves and pepper.
2. We wash the fruits, dry them and cut off the butts.
3. In the kettle, heat the water and pour the cucumbers with boiling water to the very top. Cover with a sterile lid and let cool until you can grasp 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. Top with boiling brine and do not hesitate, but immediately roll up the lids.
7. We wrap the workpiece and wait for it to cool completely.
Video salting recipe for the winter with vodka
It turns out that the marinade with vodka also gives the cucumbers crunchiness. I think it will be more interesting for you to watch the video, which describes in detail each salting step.
How inventive our hosts and mistresses are, I even marvel.
Crispy sweet cucumbers for the winter
For a sweet tooth, the salting recipe should be high in sugar. A pleasant sweet and sour taste will even emphasize the palatability of a shish kebab, not like an ordinary salad. This recipe is prepared with sterilization.
Composition for 3 cans of 1 liter:
- 2 kg cucumbers
- 1 liter of water
- 0.2 kg of granulated sugar,
- 2 tbsp salt,
- 6 cloves of garlic
- Vinegar 9% - 200 ml.
1. Fill the saucepan with cold water, pour salt, sugar and vinegar. Heat until boiling, turn off and leave the brine to cool to room temperature.
2. We wash and sterilize the container. Place 2 cloves of garlic inside.
3. We remove the butts from the fruits and push them tightly into the liters.
4. Fill with already cooled brine.
5. We put the jars in a saucepan for sterilization, earlier we put a rag on the bottom in it. So that our jars do not crack from strong heat.
6. Fill with warm water, it should reach the shoulders of the container. Turn on the fire 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 up for a day. They are very crispy and delicious. And most importantly, they keep well even at room temperature.
Pickling cucumbers in a cold way under a nylon cover
There are lovers who do not bother with hot brines and sterilization, but cook canned food in a cold way. Often a dense nylon cover is taken for this. It does not allow air to enter and is easily removed if you want to enjoy salting.
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. Put the washed and dried leaves into a clean jar: cherries, currants, horseradish, dill.
2. Peel the garlic and cut into larger pieces. We pour out to greens.
3. We stack the fruits as tightly as possible. Shaking the jar occasionally to make more room for them.
4. We do not cut or pierce cucumbers. Just soak them in cold water for half an hour.
5. Dilute the salt in a liter of clean, cold, not boiled water, stir until dissolved and pour the fruits to the very top. We close with a dense capron lid.
6. And immediately we clean it in the basement and you can try them next month.
I also want to draw your attention to the fact that we do not use such types of salt as Extra or iodized. Now all sorts of its variations have appeared, such as “tasty” salt or dietary salt. With them, the banks will explode like balloons. We need an ordinary stone large.
How do you like the selection? I would be glad if you take my advice.
Pickling cucumbers - there is nothing easier, someone 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 clear water, then in the end the jar will end up with the best cucumbers in the world.
Choosing cucumbers
Quality cucumbers are the basis of success. The best ones are the ones you grow yourself. But those bought on the market are quite suitable if you choose them correctly.
- Cucumbers should be small, in which case they will fit well in a jar. Small, young cucumbers have the best, sweetest taste. There are usually no voids inside them - therefore, such cucumbers will crunch.
- The skin should not be smooth, with pimples and black spikes. Smooth skin, white spikes - these are cucumbers for salads.
- To the touch, the cucumbers should be firm, not too dark, the light part should not be yellowish.
- The right cucumbers for pickling should not be bitter (!), So it's better to try them when buying. Taste the darkest part of the cucumber, you can just chew on the skin.
- The skin should be thick. Then the cucumbers will turn out crispy.
Water
If there is good water, then the taste of pickles will be excellent. Verified by personal experience. Salting according to the same recipe in spring water and in city water gives completely different results. And the "urban" are much worse.
Therefore, the best thing is good clean well water (of course, you must be sure that it can be drunk, the metal content is not exceeded there, now you can easily analyze your water from a well or well).
If spring water is not available, then it is better to pickle cucumbers in good bottled water. Or filter water from the tap, boil it, you can still insist it on silver or copper - they purify and improve the taste of water.
Soak?
Yes. Necessarily. At least 2-3 hours. Better 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 so.
Spices
Each housewife has her own recipe. Someone uses allspice, and someone only black, someone adds mustard seeds, someone - clove buds ... The classic set is as follows: currant leaves, horseradish leaves, dill umbrellas, peppercorns. Add oak, cherry leaves, currant berries, 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 rather 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.
Tableware
Before laying cucumbers, glass jars should be soaked in a solution of soda, then washed very thoroughly with warm water and soap. Rinse thoroughly and pour over with boiling water. Dry.
For sterilization, jars can be calcined in the oven at a temperature of 110 degrees. Or boil them together with lids for 10-15 minutes. Lids are sterilized only in boiling water.
Cucumber bookmark
Large cucumbers are placed on the bottom, if they are very large, then vertically. Top with small cucumbers. All cucumbers are laid as close as possible to each other. Spices are placed on the bottom, you can put them between the layers of cucumbers. After pouring the brine, cucumbers should be covered with currant and horseradish leaves.
Salt
Rock salt is the best. It gives the richest and fullest taste. From another salt, winter blanks can explode. Therefore, it is not recommended to take extra or iodized. Another danger from fine salt: cucumbers can become soft.
50-60 g of salt is usually put into 1 liter of water. This is about 2-2.5 tbsp. salt. The brine can be cold or hot. If vinegar is used, then hot is a must, but then you get already pickled cucumbers.
hot way
Dissolve the salt in boiling water, add some chopped dill and horseradish stalks to the brine, a couple of oak leaves, boil for a few minutes and pour cucumbers with brine. Leave unrolled for a week. Then add brine and roll up.
cold way
Such cucumbers should be stored in a cellar or in a refrigerator, if in a warm apartment they will swell and explode. The method is simple: put cucumbers together with spices in jars. Stir salt in cold water, pour cucumbers with brine. Close the jars with plastic lids heated in hot water (so that when they cool they sit very tightly on the jar). Cucumbers will pickle in about a month.