Pickling cucumbers for the winter in liter jars. Pickling cucumbers: The most delicious and crunchy
Pickling cucumbers for the winter is one of the most important harvesting processes. Of course, this is for those who use it. Being engaged in pickles, we want to get tasty and crispy cucumbers. Those who have been doing this for a long time have already developed a number of their secrets.
Leaves give excellent taste black currant. They must be laid both on the bottom of the jar and on top, covering the cucumbers with them. However, there should be a brine between the leaves themselves and the lid.
If you salt large cucumbers, then they should be salted evenly. To do this, you need to pierce each cucumber with a fork so that the brine can freely penetrate inside.
If you do not want to add vinegar, but you need spicier cucumbers, then add a couple of pieces of chopped hot pepper. At the same time, cucumbers do not need to be pierced, otherwise the pepper will make them bitter.
To prepare the brine you will need:
- 1 liter bottled or filtered water
- 2 tablespoons of salt.
For direct salting:
- Cucumbers - medium, not large
- Garlic - 3 cloves
- Dill
- Cherry twigs
- Horseradish leaves - 2 pcs.
- Currant leaves - 2 pcs.
Soak cucumbers in cold water five hours. After that, we wash them and cut off the ends on both sides.
In jars we put garlic, greens and cucumbers cut into circles.
After that, pour the brine made in advance. We close the jars with plastic lids and leave to stand at room temperature.
When the cucumbers begin to ferment, the lid will swell a little. Open the cans and release excess air. after standing open hours 12, close the jars again and put them in the refrigerator.
How to pickle cucumbers for the winter with vinegar in a 2 liter jar
Required Ingredients
- Cucumber - 3 kg
- Bay leaf - 1 leaf per jar
- Dill
- Peppercorns - 3 pcs. on a jar
- Vinegar 70% - 1 tsp
- Salt - 1 tbsp. l.
- Sugar - 2 tbsp. l
We prepare jars, wash them, dry them. We lay out dill in jars, Bay leaf, garlic, black peppercorns. If desired, you can add horseradish, cloves or cherry leaves.
Now we put cucumbers in jars, then pour boiling water to the very top and leave for 10 minutes.
After this time, drain all the water from the cans into a saucepan for further preparation of the marinade.
Add salt, sugar and boil. After that, you can add vinegar to the finished brine immediately, or you can even after it is hot poured into jars.
We close the jars with lids, turn them over and leave to cool.
When the jars have cooled, they can be put away for storage.
Pickling cucumbers for the winter - crispy in liter jars
Required ingredients for salting:
- Cucumbers - 3 kg
- Dill
- Sweet pepper - 1 kg;
- Garlic - 3 cloves;
- Sugar, salt;
- Ground pepper;
- Vinegar.
We choose cucumbers for pickling and put them in a basin, where I wash them well.
We clean the pepper, garlic, cut and lay out in jars. Add dill. After that, lay out the cucumbers. As soon as everything is laid out, add salt, sugar, ground pepper and pour boiling water over it. Cover with a lid and leave for 10 minutes.
After 10 minutes, pour the brine into the pan and boil it. Pour the boiled brine back over the jars and add vinegar. Banks are rolled up and set upside down to cool.
After the jars have cooled, we put them in storage until winter.
How to salt cucumbers for the winter in a bag (package)
This is very original way pickles, if you don’t have jars, but pickles, oh, how you want.
We will salt in the bag without brine. To do this, let's just take:
- cucumbers (medium) - 1 kg;
- salt - 1 tbsp. l.;
- garlic - 1 head
- dill
My cucumbers, cut off the tips on both sides, finely chop the dill and garlic.
We put the previously prepared cucumbers in the bag and add dill, garlic and salt.
We tightly tie the bag and shake it so that everything in it mixes well.
We put the package in the refrigerator for 4 hours. During this time, periodically take out the package and shake it again and again.
When the allotted time is up, delicious salted cucumbers will be ready.
Pickling large cucumbers
If you do not have small and medium cucumbers, but only large ones, you can, of course, shove them whole into jars. But in this recipe, we will cut large cucumbers for pickling into slices.
For salting according to this recipe, take:
- Cucumbers - 1 kg.
- Horseradish - 1 root
- Garlic - 3 cloves
- Dill, hot pepper (pod)
My cucumbers, cut them into slices, rings and put in a saucepan. We prepare the brine and pour it cold into the cucumbers.
We put there the same bitter pepper, garlic, and horseradish root.
We cover the pan with a lid and put a jar of water on top as a load.
In a day or two, the cucumbers will be ready. Bon appetit!
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 clean water, then in the end the best cucumbers in the world will be in the bank.
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 good water, then the taste of pickles will be excellent. Checked on 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 ... 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.
Dishes
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
Recipe big 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 preparations may 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 polyethylene lids heated in hot water(so that when they cool, they sit very tightly on the jar). Cucumbers will pickle in about a month.
Pickled cucumbers according to this recipe are preserved without the addition of vinegar and other acids. They turn out crispy and very tasty, they are perfectly stored all winter, and even more than one, in an apartment at room temperature!
Our pickles in jars are in no way inferior to real barrel ones, and there is no need to be afraid that they will go sour.
Salted cucumbers
Compound:
for two 3-liter jars of pickles
- 4 kg small cucumbers (or 3 kg medium)
- 5 liters of brine: for 1 liter of water - 1.5 tbsp. heaping spoons of coarse non-iodized salt
- greens (not all are possible):
- horseradish leaves 3-5 pieces
- black currant leaves 20-30 pcs
- cherry leaves 10-15 pcs
- leaves walnut or oak 5-10 pieces
- sprigs of dill with seeds 4-5 pcs - 3-5 hot peppers
- horseradish root (optional)
Video recipe for pickling cucumbers for the winter:
Pickled cucumbers - recipe:
- We prepare products. Wash all spices and cucumbers well.
Advice: To make pickles crispy, use only varieties suitable for pickling - with dark pimples. And also put horseradish leaves or root, or walnut leaves, or oak leaves. I took the leaves of horseradish, walnut, currant and cherry. Cut large leaves with scissors into several parts. Dill is only suitable for old, with seeds.
Products for salting
- Before pickling cucumbers, fill them with cold drinking water so that it covers, and leave for several hours or at most overnight. This is necessary so that the cucumbers after pickling are not empty and so that they do not take the brine from the cans, it also contributes to crunchiness. But if the cucumbers are only from the garden, there is no need to soak.
Soaking cucumbers
- After that, drain the water from the cucumbers and wash them.
- Cut hot pepper and peeled horseradish root into pieces.
Cut pepper and horseradish
- At the bottom of a large saucepan or other container, we lay part of the leaves and a few pieces of pepper and horseradish, if using. Then a layer of cucumbers (the tips do not need to be trimmed). Then more spices. Thus, we shift all the cucumbers, making the last layer of leaves.
We shift the cucumbers with spices
- Stir salt in cold drinking water.
Pickling brine
- Pour the cucumbers with the resulting brine to cover. It took me about 5 liters of brine.
Fill cucumbers with brine
- We put a flat plate on top and put a 3-liter jar of water on it as a weight so that the cucumbers do not float.
Leave for salting
- We leave for salting for 2-5 days, depending on the temperature in the house. If it is hot, then 2-3 days will be enough, and if it is cool, up to 5 days. A white film will appear on the surface of the brine - do not be alarmed, this is not mold, but lactic acid bacteria. The readiness of cucumbers can be checked for taste (they will be delicious), they will also change in color.
Pickling cucumbers for the winter
- Now we drain the brine from the cucumbers into another container, we still need it.
Pickled cucumber pickle
- We throw away greens and spices, and wash the cucumbers themselves in water.
We wash cucumbers
- We put them in well-washed jars.
Pickled cucumbers in jars
- Bring the brine to a boil.
We boil the brine
- Pour the brine into jars to the very top and cover with lids (the lids can be washed well, but I always boil them for a few minutes just in case). We leave for 10 minutes.
Pour in boiling brine and soak for 10 minutes
- Then we pour the brine back into the pan and bring it to a boil again (the principle of closing pickles for the winter is the same as for or). Banks at this time we cover with lids.
- Again, pour the cucumbers with boiling brine, so that a little filling overflows (put the jars on plates).
- We roll with a machine.
We close pickles for the winter
- We turn the jars upside down and wrap them in a warm blanket until they cool completely.
Flipping and wrapping banks
- We put the cooled jars with pickles in the pantry or cellar for storage until winter :). At first, the brine in them will be cloudy, but after a while it will be cleared, and a precipitate will form at the bottom.
Pickled cucumbers without vinegar
The recipe for pickling cucumbers is not at all complicated and, I think, you will definitely succeed - and in winter you will enjoy tasty and healthy cucumbers, as well as add them to various dishes, such as or!
Pickled cucumbers are the perfect snack
Pickled crispy cucumber on your table is not just an appetizer, but a dish that you need to know how to cook. Real hostesses have proven recipes for pickles, which you should definitely get acquainted with. Let's find out what you need to properly pickle cucumbers for the winter in jars.
A lot of lovers of pickles consider pickles from a barrel to be an ideal to strive for. They are not spoiled by the taste of vinegar and have all the special characteristics of an excellent snack - crispy, fragrant, moderately salted.
What is needed to achieve such a task at home, because not everyone can put in a real barrel of cucumbers!? Experienced chefs recommend following a few important rules with which you will definitely succeed. And you need to start with right choice vegetables.
Ideally, it is better to grow cucumbers for pickling in jars yourself. If you have to be content with the store, then you need to select strong and small fruits. They will have a sweetish taste, and since there are no voids inside a young vegetable, it will turn out to be very crispy after salting.
For pickling cucumbers you need a few ingredients
The skin of an ideal cucumber has pimples and black thorns, and when buying them, we definitely try them - so as not to buy bitter fruits unsuitable for pickling. But this is not enough for excellent pickles: it is necessary to use only high-quality water for preservation. Ideally, it should be spring. But if it’s impossible to get one in the city, then it’s worth buying a good bottled one.
Before salting, vegetables must be soaked, then they will become even more elastic. And even when canning in jars, the use of spices plays a very important role. All housewives have their own recipes and preferences, and in classic version for pickles, currant and horseradish leaves, dill umbrellas and black peppercorns are used.
By the way, do not rush to fill a jar of cucumbers and spices with brine: let the fruits lie in the herbs for about two hours - this way they will be saturated with aromas even more. You also need to correctly put the vegetables in the jar. The largest are placed at the bottom, and the higher, the smaller the fruits.
Special pickling of young cucumbers in jars
So, let's find out a specific recipe by which you can pickle cucumbers of a new crop without using vinegar. According to it, it will be possible to make pickles with a special aroma, lightly salted and spicy taste, juicy rich color. We will indicate the number of ingredients per jar of 3 liters, and for liter or others, you can recalculate it yourself:
- 2 kg of cucumbers;
- spices at your discretion;
- 1 carrot;
- 3-4 cloves of garlic;
- 1 tsp citric acid;
- ½ hot pepper;
- 3 art. l. salt;
- 1.5 st. l. Sahara;
- peppercorns.
We begin the cooking process by soaking the fruit. In the meantime, you can sterilize the jars and put spices and herbs in them. We cut the carrots into circles, and it is better to choose hot peppers in green - it is more fragrant.
You can put cucumbers in a bowl and pour boiling water over them. In this form, they should stand for about half an hour. After draining the water from the jar, put it in a saucepan on the stove. After adding sugar and salt, bring the solution to a boil and get a brine.
Fill the jars with brine, pour citric acid on top and close the lids. Canned cucumbers it is necessary to wrap in blankets and, turning over, leave to cool. After that, they can be stored under normal room conditions.
The classic recipe for making pickles from a barrel
If we recall the classic canons of cooking, then according to them, salting takes a little longer.
Vegetables must be left for salting for several days in brine, and only then canning is performed.
Such canned cucumbers will last all winter, and they will taste like real barrel ones. Using this recipe, we need to take:
- 2 kg of cucumbers;
- 2.5 l. clean water;
- 4 tablespoons of rock salt;
- spices;
- hot pepper to taste.
First you need to prepare all the products by washing them and drying them a little. We leave cucumbers to brew in water overnight, especially if they are purchased. After that, grind herbs and spices. To get delicious crunchy pickles in a jar, you can add walnut or oak leaves.
At the bottom of a large container, you need to lay spices and herbs, and then a layer of vegetables on them. Repeat the layer of spices and put the fruits again. Thus, we lay the dishes to the top, covering the cucumbers with leaves.
Fragrant pickles are used to make salads or sauces
Separately, we prepare the brine for salting. It needs cold drinking water in which salt is dissolved. Fill a pot with pickles with liquid, put something heavy on top - then the fruits will not float. In this form, vegetables should stand for several days - from two to five.
How long it takes depends on the temperature. At summer heat cucumbers will pickle faster. They should taste lightly salted, and the vegetables will also change their color a little.
When changes have occurred with vegetables, you can pour out the brine - but do not throw it away, it will still be needed. We wash the fruits, and discard the greens with spices. After washing the jars, put the cucumbers in them, meanwhile bringing the brine to a boil. We fill them with jars, leaving them with boiling water for ten minutes.
Then you need to repeat the procedure. Only this time we pour the brine generously - so that it pours through the top. After that, you can roll up and turn over the banks.
Canned cucumbers should cool, wrapped in a blanket, and then they can be sent to the pantry or cellar.
Theoretically, delicious pickles in jars can stand until the very spring. But, as a rule, they scatter much earlier. After all, they can not only be used as a snack, but also added to different dishes. For example, they will make an excellent pickle or vitamin vinaigrette, and you can also try other useful ones in winter time recipes.
Salted, pickled cucumber... Not just a vegetable from a jar, but a real symbol of the Russian feast. Well, what is a table without pickles?
Pickled cucumber - and a component of the eternal Olivier salad, and a component of an appetizing pickle, and an appetizer for strong drinks. And just like that, with potatoes, pickled crispy cucumber is loved by everyone. Well, it’s always a pleasure to prepare several cans of such pickles for the winter, if only the recipe were good.
Active cooking time - 1 hour 10 minutes. The ingredients are given for a 3 liter jar.
Ingredients
- cucumbers - 2 kilograms
- "bouquet" for salting - 2 pieces
- garlic - 1 head
- black peppercorns - 20 pieces
- allspice - 20 pieces
- rock salt
Cooking
Wash cucumbers thoroughly. If the cucumbers are not just from the garden, then pour them cold water for a few hours, preferably at night.
Prepare a "bouquet" for salting and half the amount of pepper. The composition of the "bouquet", as a rule, includes: mature dill umbrellas, horseradish leaves, currants, cherries. Oak leaves, tarragon and fennel are also used. Wash the "bouquet" thoroughly, chop coarsely. Divide half a head of garlic into cloves and peel.
In an enamel bowl, lay in layers: a layer of “bouquet”, garlic, pepper, a layer of cucumbers, and so on, until the ingredients run out. The last layer should be the "bouquet".
Prepare the brine. In a liter jar, pour cold unboiled water to the top and put 2 tablespoons of salt. Stir until completely dissolved and pour into a bowl with cucumbers. Repeat the process until the cucumbers are completely covered with the brine. Cover the top of the cucumbers with a clean plate so they don't float. Leave the cucumbers to soak for 3-4 days. The salting time depends on the air temperature. The warmer the room where the cucumbers are, the faster the pickling process takes place.
For 3-4 days, cucumbers can be rolled up. If they are not completely salted yet, then it's okay, they will reach the bank already. First, prepare the dishes for canning: rinse glass jars and metal lids with soda. Scald the jars with boiling water, and boil the lids for 5 minutes.
Prepare a new "bouquet", garlic and the remaining pepper for pickling. Wash the “bouquet”, divide half a head of garlic into cloves and peel.
At the bottom of the prepared glass jar, put the “bouquet”, garlic and pepper.
Then put the pickled cucumbers in the jar as tightly as possible.
From the brine in which the cucumbers were fermented, remove the old "bouquet". Put the brine on the fire, bring to a boil. Remove the formed foam.
Pour the prepared cucumbers with boiling brine.
Roll up the cucumber jars immediately.
Turn jars of cucumbers upside down and wrap in a blanket for 1-2 days until completely cool. After the blanks have cooled, take them to the pantry for storage.
For pickling, choose cucumbers of late varieties, then the cucumbers will turn out crispy.
Do not use iodized and fine salt.
Don't over-salt the brine. If you put more salt than you need, then the fermentation process will be weak or not happen at all.
The brine when pickling cucumbers should be cloudy. This means that lactic acid has formed, which has preservative properties, and fermentation is proceeding correctly.
