Recipe for pickling cucumbers. Pickled cucumbers for the winter in jars

You can prepare real barrel cucumbers even in a city apartment! You don’t need a bucket or barrel for this; it’s enough to have just a few 3-liter jars and ordinary nylon lids. This recipe for pickled cucumbers has been tested for more than one generation in my family; they really turn out very tasty, crispy and dense. True, to enjoy the first portion, you will have to wait at least 3 months. Cucumbers are fermented in a jar very, very slowly; they are immediately sent into the cold after pouring, where they are slowly soaked in salt and aromatic herbs. In fact, the active fermentation process begins only about two weeks after the starter. So you have to wait, but the result is really worth it!

No preservatives other than salt are used. Fill the cucumbers with ice water, preferably well water (if this is not available, spring water or tap water, unboiled, will do). And they immediately go to the basement or refrigerator. It is this cooking technology that allows you to achieve that very characteristic taste of barrel cucumbers, which are famous for their crunch, the aroma of garlic, horseradish and dill.

Ingredients

• cucumbers 2.5 kg
• horseradish 1 sheet
• dill 3-4 sprigs
• cherry leaf 5 pcs.
• currant leaf 3 pcs.
• oak leaf 2 pcs.
• shiritsa 2 pcs.
• garlic 5 teeth
• non-iodized salt 80 g
• water 1.5-2 l

How to prepare pickled cucumbers in jars like barrels

1. Before fermenting cucumbers, wash them thoroughly and pour cold water. Leave them in the water for 3-4 hours. The procedure must be completed! Such a cold bath will make the cucumbers very crispy; they will partially absorb the liquid, due to which they will become elastic and denser. We prepare the jars separately, wash them thoroughly with soda, and then rinse them with running water. This processing of containers is quite sufficient; there is no need to sterilize the jars.
2. 
   We place aromatic herbs at the bottom of the jar: a whole leaf of horseradish, cherry and currant leaves, several whole sprigs of dill along with umbrellas. We put oak leaves, and if they are not there, beetroot will do - a couple of branches of this weed contain a sufficient amount of tannins, which gives the characteristic crunch to cucumbers. Add several whole garlic cloves, peeled, to each jar. You shouldn’t skimp on the garlic; it will add a special flavor to the cucumbers.
3. 
   There should be at least 1/4 of the volume of aromatic herbs and garlic in the jar.
4. 
   Place the cucumbers in the jars as tightly as possible. We place larger specimens at the very bottom, and then distribute smaller cucumbers.
5. 
   Pour salt into each 3-liter jar - always non-iodized! This point is very important. If you use iodized salt, the cucumbers will quickly ferment and acquire an unpleasant aftertaste. The amount of salt for each jar can be measured using an old Soviet-style stack - such a faceted stack should be filled slightly below the brim, with approximately 80 grams of salt.
6. 
   Fill the contents of the jars with raw cold water. We fill them right up to the neck, and then close them with nylon lids. And we immediately send the jars of cucumbers into the cold - to the basement or to the refrigerator shelf.
7. Cucumbers pickled in jars will be ready in about 3 months. During ripening, cold raw water can be added to jars of cucumbers at any time if it is partially absorbed into the cucumbers (no need to add salt!). During slow fermentation, they will gradually become salted and soaked in herbs and garlic. By the New Year, you will have pickled cucumbers in jars, just like in barrels - delicious, and most importantly, prepared with your own hands!

Vendanny - Mar 3rd, 2017

The season for ripening cucumbers has arrived. Some housewives make preparations for the winter according to one, reliable and proven recipe. And some, including me, love to experiment, and every year they look for new and unusual recipes and tastes.

Today, I want to tell you the most easy way how to make pickled cucumbers, which I started using quite recently, just three years ago. Pickled cucumbers They come out very tasty in a jar; preparation does not require sterilization, so you don’t need to spend a lot of time on preparation. I am posting my simple recipe with step by step photos.

How to prepare pickled cucumbers in a jar for the winter without sterilization

We start making the preparation by taking cucumbers and filling them with water for 4 to 8 hours.

After the time has passed, drain the water. jars and put cucumbers there.

Usually, cucumbers are fermented in large quantities, but you can also use jars. At home, it is best to take three-liter bottles, but you can use a smaller volume. Boil water in the required volume and pour in the cucumbers.

On 3 liter jar add 2 tablespoons of salt and one spoon of sugar. Add wreaths of dill, Bay leaf and if possible, you can add a horseradish leaf. If you like spicy cucumbers, you can add two or three cloves of garlic and hot peppers. We close the jar with a lid and let the cucumbers brew for three to four days. You can close with lids with screws, but it is best to use just nylon lids.

During this time, the pickled cucumbers in the jar will begin to ferment and the brine will become cloudy. When the specified time has passed, drain the brine, boil it and refill it in the jars.

After this, close the jar with a lid and leave to cool. This is how you can easily and simply ferment cucumbers for the winter without sterilization.

I advise all housewives, do not waste time pouring boiling water three times, it’s too long. Using this method and mine step by step recipe, you will reduce cooking time and will not suffer from the heat while preparing for the winter. These pickled cucumbers in a jar are ideal for salads, as an appetizer, and will be appreciated by both your home eaters and guests.

Preparing cucumbers for the winter is perhaps one of the most common among housewives. However, the process is not at all simple and requires flair, as well as special attention. The cucumbers for pickling should be small - then they will fit in a jar. Young and small cucumbers have a sweetish taste, and there are no voids inside, so they will crunch. The skin should have black spikes and pimples. But smooth ones with white spikes are more suitable for salads. If you choose the right vegetables, use clean water, and also take into account some tricks, tasty and crispy cucumbers will delight the whole family in winter. Cucumbers for the winter can be sweet, sour, or pickled. To make pickled cucumbers sour, you just need to add citric acid to the filling. In this article we will look at the most common and successful cucumber recipes.

Recipe for sour cucumbers for the winter

• fresh cucumbers;
• water;
• 2 tbsp. salt with a slide for each jar (3-liter);
• sprigs of dill inflorescences;
• black peppercorns;
• garlic;
• horseradish leaves;
• vodka;
• tarragon;
• 1 PC. acetylsalicylic acid for each jar.

1. At the very beginning, thoroughly wash and sterilize the jars. Wash the cucumbers and cut off the tails on both sides.

1. Place dill inflorescences, horseradish leaves, garlic, peppercorns, 2 tbsp on the bottom of each jar. l. salt and tarragon. If the housewife wishes, instead of pouring it into a jar, salt can be added to the water with which you will pour the cucumbers. Place the cucumbers beautifully in the jars.

1. Fill with cold water, cover with lids and leave the jars for 3 days so that the cucumbers are saturated with brine and all the bitterness comes out. Place the jars either on a tray or in bowls because the liquid will leak out.

1. After 3 days, carefully pour the brine into the container in which you will boil it. Be careful not to pour out the sediment formed at the bottom of the jars along with the brine. Boil the brine. While it is boiling, rinse the cucumbers from the jars under running water. Sterilize the lids. Add one aspirin tablet and 1 tbsp. l. vodka into each jar. Pour boiled brine over the cucumbers in a jar. Screw on the lids. Wrap in a blanket and leave for a day until completely cooled. Store in a cellar or other cold place.

Sour cucumbers with a pleasant crunch are ready!

Pickled cucumbers - a recipe for experienced housewives

One of the excellent methods for preserving cucumbers is pickling. The Russian traditional method of preparation makes it possible to obtain vegetables of amazing taste.

8 kg of fresh cucumbers; rock salt (not iodized); 3 heads of garlic; currant leaves; dill umbrellas; oak branches; cherry branches; fennel; horseradish leaves.

1. Sort out the small cucumbers (with pimples). Remove the tails from both sides and rinse thoroughly. After this, fill it with cold water for several hours and rinse again.

1. Wash all the greens and chop them coarsely. Peel and wash the garlic cloves.

1. Take an enamel bucket or other container and place it in a basin. Place the cucumbers tightly in a bucket, sprinkling them with garlic. Place the greens on top, leaving a palm-width of space up to the edge of the bucket.

1. Pour water (room temperature) into a 3-liter jar. Add 6 tablespoons of salt (not heaped) and stir until completely dissolved. Pour water into the bucket for the cucumbers. Fill another jar in the same way and repeat. As a result, the cucumbers should be completely covered with water, and the greens should be partially covered.

1. Place a plate on top of the vegetables and herbs in the bucket so that it covers everything. On top - place a 3 liter jar filled with water as a weight. Place the bucket in a dark place without direct sun rays for about 3 days. Turbid White color brine indicates lactic acid fermentation.

On day 4, throw out all the greens from the bucket. Strain and boil the brine again, removing the foam.

1. Place the cucumbers in 1-liter jars, pour brine to the brim, cover with clean gauze or a towel and leave for 8 minutes. Pour all the brine back into the pan and bring to a boil again. Sterilize the lids.

1. Pour boiled brine into jars to the brim. Cover with lids and seal.

1. Turn the jars over, wrap them in a blanket and leave until completely cool. Store in a cool place where they can be stored for more than a year.

Pickled cucumbers in a jar are an excellent snack, as well as a component of many salads and dishes.

Every year I prepare not only salted, pickled, but also pickled cucumbers for the winter. Pickled cucumbers have a special piquant taste; no vinegar is added to them; the lactic acid formed during fermentation serves as a preservative, and salt in this case is a flavoring agent.

You can ferment cucumbers in wooden barrels, enamel buckets or glass jars. Since we don’t prepare much at the moment, we will just talk about preparing cucumbers in jars. For pickling, I take medium-sized or small cucumbers, fill them with water and leave for 4 hours. This is done so that the cucumbers do not become bitter, and if the cucumbers are not from their garden, then so that nitrates come out.

Recipe for making pickled cucumbers

In prepared glass jars of your choice, you can put dill umbrellas, horseradish leaves, black currants, peeled garlic cloves on the bottom, and then put the soaked cucumbers. Next, fill it with chilled boiled brine and leave it in the room for 3-4 days to ferment. As soon as fermentation is over, you need to drain the brine, strain and boil.

Rinse the cucumbers in lukewarm water to prevent white plaque and put it back into the jars. Then pour in hot brine and leave for 30 minutes. Then drain the brine, boil and refill the jars and seal hermetically. Turn the jars upside down, wrap them in a warm blanket and leave until the next day. Store in a cool place.

Ingredients for making brine:

• water - 1 liter;
• salt - 2 tablespoons;
• herbs and seasonings - according to your preference.

Pickled crispy cucumbers for the winter

Place the cucumbers in an enamel (without chips) or glass bowl, seasoning them with salt and spices. Fill with cold water (preferably filtered), cover with an inverted plate, and place a weight. When foam appears after 3-4 days, remove the weight, remove the foam, remove the cucumbers and carefully place them in jars.

Place blanched greens on top in the same proportion, except for horseradish and oak or cherry leaves, adding 1-2 cloves of garlic to each jar. Pour the old brine into a saucepan (without old herbs), boil and pour into jars with cucumbers to the very top, leaving no empty space. Roll up the jars, turn them over onto the lids and cool under a blanket. Store in a cool place.

Ingredients for each 1 kg of cucumbers:

• water - 1 liter;
• black currant leaves - 1-2 leaves;
• tarragon sprigs - one sprig;
• dill umbrellas - 1 umbrella;
• horseradish leaf - 1/2 sheet;
• oak leaf or 4-5 cherry leaves;
• salt - 1.5 tablespoons.

Pickled cucumbers can be served as an additional side dish, they can be added to salads, vinaigrettes, sauces, pickle soup, etc. Cook it, I think you will really like it!

Bon Appetit everyone! Write, I will answer all questions.

As he says folk wisdom, good snack - simple snack. In general, it is ideal when conservation remains waste-free. Agree, it’s nice to enjoy crispy pickled cucumbers with your favorite side dish in winter, and leave the brine for that terrible morning when, due to a hangover, you can’t even lift your head from the pillow.

Barrel pickled cucumbers are a taste from childhood. Remember, in kindergarten, and even at school in the winter, they gave you a portion of half-cooled puree and a ring of pickled cucumber. By the way, such crispy fruits can be easily prepared yourself and without much effort.

Since ancient times, cucumbers have been fermented for the winter in huge oak barrels. Their preparation and unique taste are created by lactic acid bacteria, which are released when vegetables are fermented. Because of this, a white film appears on the finished cucumbers, and the brine becomes cloudy white.

You can prepare a snack for winter in any container convenient for you. It can be a jar, a pan, a bucket, or even a barrel, depending on the scale on which you are sealing the preserve. The taste of cucumbers does not change depending on whether they are sealed in a barrel or in a regular way. three-liter jar. The main thing is to choose a recipe that suits your taste.

There are many recipes for pickled cucumbers. But pickled cucumbers with mustard and other additives are made based on one recipe. And now we will get acquainted with it.

Recipe for pickling for the winter

Delicious crispy snack being prepared from the following products:

If you have additional spice preferences, feel free to add your favorite ingredients. Try experimenting with natural flavors - make an addition from twigs and leaves of oak, cherry, raspberry. If you like it spicy, try adding mustard to the brine. Be prepared for the fact that it will take at least five days to prepare..

We prepare our cucumbers this way:

But with conservation everything is not so simple.

Preservation in jars

Unfortunately, cucumbers will not last longer than two weeks in the refrigerator, but you want to enjoy a snack during the winter holidays or after them. Therefore, you will have to seal the pickled cucumbers in jars for the winter. We do it this way:

The fermented ones are ready and no worse than the barrel ones. A simple recipe that does not require special costs or products. Bon appetit! Cook with pleasure.

Housewives' tricks

An important rule that you need to remember in order to prepare a unique appetizer is that you need to choose young, non-bitter cucumbers without cavities inside (although industrial production often these are the fruits chosen). Also pay attention to the fact that the most delicious cucumbers are those with black “pimples” on the skin.

It is better to use winter garlic for cucumbers. It has large teeth, making it easier to clean.

Note! Iodized salt is under no circumstances suitable for preparing preserves. On the contrary, it can spoil the taste, or your jars may even explode.

After the foam has settled, let the cucumbers sit for at least 12 hours if you want to protect yourself from the possibility of the jar exploding.

Attention, TODAY only!