Pickling crispy cucumbers for the winter with oak leaves. The most delicious pickled cucumber recipe

Hello! I finally got around to my favorite crunchy pickles. We will soon be preparing these wonderful vegetables for the winter. I ran out of last year's supplies by spring. We will need to do more this year.

Although, how can you guess? After all, such an appetizer will be at home on any table. Not a single holiday is complete without it. You can simply put them on the table, or you can cut them into a salad. They go very well in pickle sauce.

There are a lot of different recipes for these preparations, because each housewife has her own special secret for pickling these crispy delicacies.

I have prepared for you my favorite options, which really make me a very tasty salty snack for the winter. If a recipe is already familiar to you, try other suggested methods.

The main thing is to choose pickling cucumbers. Such as - “Nezhinsky”, “Crispy”, “Salted”, “Parisian Gherkin”, “Zozulya”.

One of the most popular and simplest options for winter preparations. For some, it may be a revelation to see an oak leaf in the ingredients. It gives a special aroma. Give it a try.

Ingredients:

Cucumbers – 20 pcs.
Garlic-3 cloves
Oak leaf – 5-6 leaves
Currant leaves - 5-6 leaves
Cherry leaves -5-6 leaves
Horseradish – 4 horseradish leaves
Dill – 4 umbrellas
Bay leaf – 2 pcs
Black peppercorns – 6 pcs.
Salt – 3 tbsp. for a 3 liter jar

Cooking method:

1. Place oak, currant, cherry and bay leaves alternately on the bottom of a clean and dry jar. Next place the dill umbrellas.

2. Peel the garlic and cut the cloves in half, place in a jar. Then peppercorns and two leaves of horseradish.

3. Then place the washed cucumbers very tightly, in a vertical position. In the remaining space at the top, lay them horizontally so that they are as close to each other as possible.

4. Pour salt into a half-liter jar and fill it partially with water. Mix the salt and pour the solution into a jar of cucumbers. Then add regular clean cold water almost to the top. Don't leave much space.

5. Place the remaining two horseradish leaves tightly on the very top and add water to cover the leaves.

Horseradish leaves are covered on top to prevent mold from forming later.

6. Then place the jar on a plate, cover the top with a lid and leave for about three days. During this time, the fermentation process will take place and some of the water will flow out.

7. After three days, add salted water, close the lid tightly and store in a cool, dark place. Cucumbers pickled in this way turn out crispy and very tasty.

Salting for the winter in 1 liter jars using a hot method, for storage in the apartment

This method is with sterilization. But homemade preparations prepared in this way can be stored in the apartment at room temperature. For example, in a storage room or on the mezzanine.

Ingredients for three liter jars:

Fresh cucumbers – 1.5 kg
Dill umbrellas – 3 pcs.
Horseradish leaves - 3 pcs.
Currant leaves - 6 pcs.
Cherry leaves - 6 pcs
Garlic - 3 cloves
Black peppercorns - 15-18 pcs.
Sweet peas – 6 pcs.
Cloves - 6 pcs.
Salt - 3 teaspoons
Sugar - 6 teaspoons
Vinegar 70% - 1.5 teaspoons (9% - 4 teaspoons per liter jar)

Before you begin, rinse the cucumbers thoroughly under running water. Then pour them in and leave for 2 hours. If they are recently collected, then one hour will be enough.

Preparation:

1. First, pour currant and cherry leaves, as well as dill umbrellas, with boiling water and leave for 1 minute to sterilize. Scald the horseradish leaves in boiling water for 30 seconds.

2. Then put at the bottom of each liter jar - a clove of garlic, 5-6 black peppercorns, 2 allspice peas, 2 cloves, 2 currant and cherry leaves, 2/3 of a dill umbrella. Place the horseradish leaf last.

The jars should first be sterilized over steam or in the oven. The lids need to be boiled.

3. Next, cut off the ends of the cucumbers on both sides and place them tightly in jars vertically. If there is still room on top, spread out what remains. You can cut it into pieces to make it fit more tightly, or you can even add small tomatoes. Place part of the dill umbrella on top.

4. Pour 1 teaspoon salt and 2 teaspoons sugar into each jar. Pour hot boiling water, add about 0.5 cm from the top and cover with lids. Take a wide pan and put a napkin or towel on the bottom, then put the jars there and fill them with water up to the shoulders. Boil for 10 minutes to thoroughly sterilize.

If you want more salty cucumbers, then add salt - 2 teaspoons, and sugar - 1 teaspoon.

5. After boiling, carefully remove the jars from the pan, pour vinegar into them and roll up the lids. Turn over, cover with a towel and leave until completely cool. When it cools down, put it in the place where you store your preparations.

The most delicious recipe for crispy cucumbers, like from a barrel

Ingredients for a 3 liter jar:

Cucumbers -1.5 kg
Salt - 3 tbsp. heaped spoons
Horseradish leaf - 1 piece
Dill umbrella - 2 pcs
Currant leaf - 2 pieces
Cherry leaf - 2 pcs
Tarragon - 1 sprig
Hot pepper - to taste
Garlic - 5 cloves

Preparation:

1. Wash the cucumbers thoroughly and soak in water for several hours. Then rinse again and cut off the stems.

2. Wash all greens and leaves. Peel the garlic and cut in half.

3. Pour 3 tablespoons of salt into a mug and pour hot water. Stir thoroughly until completely dissolved and let cool.

4. Place cherry and currant leaves, a horseradish leg, and 1 dill umbrella on the bottom of the jar. Then the first layer of cucumbers. Place garlic and hot pepper slices throughout the jar. Next, place the vegetables as tightly as possible. Place a sprig of tarragon and an umbrella of dill on top.

5. Fill the filled jars with clean cold water about two-thirds full. Then pour water with salt and add clean water to the neck, leaving about 1 cm of space to the end.

6. Place the jars on plates and leave for 3 days. The cucumbers should sour and the brine should become slightly cloudy.

7. After this, drain the brine and boil it for 1-2 minutes. Then pour it hot again into the jars to the edge of the neck and close the lids. Store in a cool place. In two weeks they will be completely ready. They turn out very tasty and are in no way inferior to barrel ones.

A simple recipe with mustard, without sterilization

I also really like this method of salting. I like the spicy aroma of mustard in brine. And the method itself is quite simple. You won't spend a lot of time on preparations. It all depends, though also on the number of cans and ingredients. But in any case, you won't regret it.

Ingredients for 3 liters:

Cucumbers - 1.7-1.8 kg
Water - 1.5 l
Salt - 3 tablespoons
Currant leaf - 5 pcs.
Cherry leaf - 8 pcs
Oak leaf - 2 pcs.
Dill umbrellas - 4 pcs.
Horseradish leaf - 2 pcs.
Dry mustard - 2 tablespoons
Black peppercorns - 10-12 pcs.

Cooking method:

1. Wash the vegetables and trim the ends on both sides. Soak them for 4 hours, then rinse again.

2. In a three-liter jar, place one horseradish leaf on the bottom, then half of all the greens and 5-6 peppercorns. Then pack the cucumbers tightly, adding the remaining greens.

3. Add salt to the water and boil. Then pour it into the jar and close it with a nylon lid. Leave to cool, then remove the lids and cover the necks with gauze. Leave it like this for two days, skimming off the foam periodically. Then pour the brine into a saucepan and boil.

4. Pour mustard powder into a jar. Then pour hot brine and close the lid until it cools down. Then remove the lid and leave for 6 hours.

5. After 6 hours, drain the brine again and boil for about 7-10 minutes. Then pour it into the jar and roll up the lid.

6. Turn it upside down and wrap it in something warm for self-sterilization. Then put it in a place to store the workpieces. At first the brine will be cloudy, then the mustard will settle and it will become transparent, and the cucumbers will be incredibly tasty.

Video on how to pickle cucumbers in jars without vinegar

If you still have doubts and not everything is clear from the descriptions and photos, I suggest watching a video recipe for preparing “greens” for the winter. The recipe is very simple, without sterilization.

Ingredients for 2 three-liter jars:

Water - 3 l
Salt - 6 tbsp or 200 g
Medium-sized cucumbers - 4 kg
Horseradish root or leaves - 6 pcs.
Currant and cherry leaves - 10 pcs each
Black before peas and sweet – 10 pcs each
Garlic – 10 cloves
Dill with seeds

Watch the cooking method in the video.

Now everything should definitely become transparent and understandable. Store them, and after two to three weeks you can start eating delicious crispy cucumbers.

Well, friends, I showed you and told you about wonderful and simple methods for pickling your green vegetables for the winter. Choose the one you like, or better yet, try them all. After all, everyone has their own flavor.

Enjoy your meal!

Pickling cucumbers for the winter, the recipes for which we have selected this time, is carried out in two ways. Cold - use spring water or regular tap/dispenser water. Hot - in this case, the cucumbers are poured with boiling water. Both methods are good, since the cucumbers always turn out tasty, whether they are highly salted, medium salted or lightly salted.

Before you read the recipes for pickling cucumbers for the winter and choose the right ones, check out these few tips:

The fruits need to be salted on the day you picked them from the garden. If you bought cucumbers at the market, there is no need to postpone pickling until the next day;
to prevent cucumbers from getting bitter, be sure to soak them for 6-8 hours in cool water, and don’t forget to change it three times;
It is advisable to sort cucumber fruits by size, remove soft ones that have lost their rich color, yellowed, or damaged ones. Salt small and large cucumbers separately;
Of the set of spices, the best ones are those that contain oak, currant and cherry leaves. To prevent voids from forming in cucumbers during pickling, you can take leaves and berries of green grapes;
The temperature for storing cucumbers should be maintained at about 0 C.

Let's talk about pickling cucumbers.

Cold salting cucumbers for the winter

What do you need:

- fresh cucumbers;
- 10 cherry leaves;
- 3-4 dill seed umbrellas;
- five cloves of garlic;
- chopped horseradish root - 4-5 pieces.
For pouring per liter of water – 30 g of salt.

Preparation:

Place all the spices in large jars (three-liter jars). Wash the cucumbers and trim the ends. Fill the jars with vegetables, not extending about 7 cm to the top level of the container. This is done so that after the brine is absorbed, the cucumbers do not remain at the top without filling. Preparations for cold pickling of cucumbers for the winter are complete.

Now fill the jar with cold, unboiled water, in which salt has been previously diluted. Cover the cucumbers with plastic lids.

Simple hot pickling of cucumbers in 3-liter jars

What do you need:

- fresh cucumbers;
- three dill umbrellas with seeds;
- three cloves of garlic;
- three leaves of cherry and black currant;
- six peas of allspice;
- a small leaf of horseradish.
Fill:

— 1.5 liters of water;
- 60-70 g of salt;
- one bay leaf.

Preparation:

First put one dill umbrella in the jar, lay out the cucumbers in one layer, and they should be laid vertically. Now add spices and a second umbrella of dill. Add vegetables to the jar and cover with the remaining dill
Boil the brine. Pour boiling liquid over the vegetables (leave the bay leaves in the jar). Cover the spiced cucumbers with lids and put them in a basement/cellar or other cold place.

Delicious pickling of cucumbers with oak leaves for the winter

What do you need:

- 10 kg of medium-sized thin-skinned cucumbers;
- horseradish root;
- a large handful of oak leaves;
- 350 g fresh dill;
- a glass of black currants;
- water - five liters;
- 350-400 g of salt.

Preparation:

Sort the fruits, remove yellowed and spoiled ones, wash with cool water and soak in the morning for 8 hours. During this process, the cucumbers will swell, become elastic, and will not wrinkle when pickled.

Place the vegetables in the container more tightly like this: first the spices, then the fruits, then again the leaves, berries and horseradish, cucumbers and so on. The top layer of vegetables should be covered with spices.

Fill with brine and press down with a weight (napkin, circle and pressure). Use only fresh spices.

Pickling cucumbers for the winter without brine

What do you need:

- 10 kg of selected cucumbers;
— fresh dill (not umbrellas);
- 3 kg of salt.

Preparation:

Do not wash the cucumbers, do not cut off the ends, but just wipe them thoroughly with a dry cloth or towel. Chop the dill. Sprinkle a 1 cm layer of salt at the bottom of a bucket or other container, place the fruits vertically and densely, not forgetting to sprinkle them with dill. Salt should be poured so that it fills the voids between the vegetables, as well as all the free space above them. To better settle the food, shake the container from time to time. Place the cucumbers and salt in a cool, dry place.

These cucumbers last a long time. Before serving, soak them for at least a day, changing the water more often. Then in winter there will be fragrant green crispy cucumbers on your table.

Now you know how to pickle cucumbers for the winter and we hope that the recipes will help you replenish your stock.

Helpful tips for preparing cucumbers
Why do all housewives get completely different pickles, even if they were salted according to the same recipe? Of course, a good mood and a great desire will have an impact, as when creating any other culinary masterpiece - it’s better not to appear in the kitchen with a bad mood at all. But still, when pickling cucumbers, more than in any other process, the result will depend on the “raw materials”: the correctly selected variety of cucumbers, a set of spices and herbs, water quality and compliance with the temperature regime.

At the preparation stage, dishes deserve special attention. The pickling container that has been proven for centuries is an oak barrel or tub (it differs from a barrel only in that the diameter of the upper part is smaller than the bottom, which does not matter for pickling). Before starting preparations, they were thoroughly washed, scalded with boiling water, and juniper was steamed for better disinfection. After this treatment, the cucumbers were stored for a long time and did not turn sour. Of course, you cannot place an oak barrel in a modern city apartment. Glass jars are much more convenient, you can use enamel dishes, but carefully inspect the inner surface - there should not be the slightest scratches or chips, otherwise you may get poisoned. The dishes are washed thoroughly, preferably using baking soda (guaranteed that there will be no foreign odors and 100% cleanliness), and then sterilized (over steam, in the oven, or as you are used to).

You should think about pickling cucumbers when you buy seeds in early spring. The variety must be “pickling”, and, as noted above, it is better to plant them in a separate bed so as not to get confused with other varieties (experienced people, of course, will distinguish them by their appearance, but this will be safer for beginners). In the absence of pickling varieties, you can take universal varieties of cucumbers, but in no case salad cucumbers.

Cucumbers need to be pickled on the same day they are picked. First, they are washed thoroughly, and then soaked in cold water for 2-4 hours and allowed to drain a little. For pickling, they try to take cucumbers of approximately the same size (7-12 cm long), smooth, without defects.

Spices.

The minimum standard set includes: horseradish (rhizomes or leaves), dill (umbrellas, maybe stems), garlic (peeled cloves), currant, oak and/or cherry leaves. Horseradish gives a strong taste and protects against mold, oak leaves provide strength and crispness, they are a good substitute for a whole oak barrel (cherry leaves are almost as good as oak leaves), all together they provide a unique taste and aroma, enrich the brine and cucumbers with vitamins. Some housewives add some other spices to add additional flavor notes. The list is long, for example, parsley root, bay leaf, black pepper, various aromatic herbs (basil, tarragon, mint, marjoram, oregano), for those who like something spicy - a pod of hot pepper.

❧ Spices must be freshly picked, as during storage they wither and lose essential oils and vitamins every hour. There should not be too many herbs; it is better to use those with rough stems. Excess garlic can spoil the taste of cucumbers - they become soft

Here is one of the many options for proportions: for a 3-liter jar you will need 10-15 blackcurrant leaves, 5-7 cherry and/or oak leaves, 3-4 dill umbrellas, 8-10 cloves of garlic (cut into circles), approximately 3 cm of root horseradish of medium thickness (also cut into circles), 8-10 black peppercorns, 2-3 small sprigs of tarragon (about 5 cm each). Placement in a jar: a layer of spices and leaves (1/3 of the total mass) alternates with cucumbers. Cucumbers are placed vertically, very close to each other; larger fruits can be used in the lower tier. The remains of herbs are placed on top, and everything is covered with a leaf of horseradish (according to the diameter of the neck of the jar). 100 g of table salt (not iodized!) is poured on top and poured with cold boiled water. Cover with a nylon lid.

The result will largely depend on the quality of the water and storage temperature. The harder the water and the lower the temperature, the better the taste, but very hard water can give pickles a metallic taste. If there is a proven clean well or spring nearby, it is better to use this water for salting rather than tap water. The temperature should be at first about +14 °C (for salting), and then about +1...+4 °C (cold cellar or refrigerator), because only tannins from leaves and herbs and salt act as preservatives. And a little bit of lactic acid, which is produced by lactic acid bacteria, is acceptable. But to prevent the lactic acid flora from developing too intensively (the cucumbers will turn out very sour), or to prevent other microorganisms from multiplying, a low temperature is necessary. Therefore, various marinades are more popular - they can be stored at room temperature, since the “preservative” effect is significantly enhanced by acid, usually acetic acid.

If pickling is done not in jars, but in an enamel container (saucepan, bucket), it is necessary to cover the cucumbers filled with brine with a clean cloth, put a wooden circle (you can use a lid of a smaller diameter) and press down with a weight (about 10% of the mass of the cucumbers) - clean, scalded boiling water with a stone or a jar of water.

Preparing cucumbers with oak leaves for the winter in jars does not take much time and effort. In addition, many people have their own gardens where they grow various fruits and vegetables, including cucumbers.

If you don’t have a garden plot, don’t be upset, because cucumbers can be purchased at any time of the year at the grocery store. Every housewife has cooked pickled or pickled cucumbers at least once. However, few people use oak leaves as an additive to pickles. Preparing pickled cucumbers according to these recipes is not difficult.

What do oak leaves give when pickling cucumbers?

Adding a particular product to a pickle has a different effect on the final taste. Sometimes, in addition to some standard ingredient (currant leaves and horseradish root, dill stems, etc.), cherry or oak leaves are added when pickling. The latter are used to make pickled cucumbers crispier and stronger in taste.

The combination of oak leaves with other ingredients creates a fragrant and tasty dish that can be enjoyed in winter and beyond. In addition, the cucumbers and brine themselves contain a large amount of useful microelements and vitamins.

To give the dish a more refined and unique taste, many housewives use spices in the process of pickling cucumbers. These include mint, oregano, basil, marjoram and other aromatic herbs, black peppercorns and hot peppers (optional), parsley.

It is not necessary to use a large number of oak leaves.

You should also be careful with garlic. If you add too much of this ingredient, the taste will deteriorate and the cucumbers will become very soft.

Selection and preparation of main ingredients

Before proceeding with the actual pickling, it is recommended to select cucumbers and prepare the brine, which, by the way, determines the final taste of the product.

If the concentration of salt and vinegar is too high, the taste of cucumbers is lost, as well as the beneficial components. Due to the reduced content of these two ingredients, the fermentation process starts. Iodized and fine salt is not recommended. It's better to take a stone one. Ready-made rolls are stored in the cellar or refrigerator.

It is better to leave them in water (for 10 hours) to achieve the desired effect. This procedure reduces the amount of nitrates in the composition and prepares the product for pickling.

When adding hot pepper, dill seeds, horseradish and oak leaves, garlic and other spices, moderation must be observed. A large amount of one or another ingredient may not improve, but rather worsen the taste of cucumbers. Because of this, all your efforts will be wasted. Therefore, it is recommended to add a little at a time. Before use, leaves, dill, and cucumbers themselves must be washed under running water.

Before rolling cucumbers, jars and lids must be sterilized. After this they are allowed to be used.

Pickling recipes

There are many recipes for pickling cucumbers in the world. And each of them is good in its own way. Pickled or pickled cucumbers are often used as an alternative to other snacks. This dish has a unique taste and is rich in beneficial substances that have a beneficial effect on the body.

Classic way

To prepare cucumber preparation according to the classic recipe, you will need to stock up on several ingredients, namely:

cucumbers (six kilograms);
greens (parsley, dill, etc.);
vinegar (optional);
fine salt (four tablespoons);
garlic cloves (10 pieces);
oak and currant leaves (twenty small pieces each);
filtered water (three liters);
mustard seeds (forty grams);
granulated sugar (sixty grams);
black pepper in the form of peas.

The first step is to sterilize the jars with lids so that there are no problems with this later.

To achieve better crunch and strength, it is recommended to place cucumbers in water and keep them there for exactly one day. After this time, they are washed and cut on both sides. Afterwards you need to dry the cucumbers on a towel.

The greens are chopped (finely), the garlic cloves are completely peeled. Oak leaves are placed at the bottom of a jar prepared in advance, and pepper and garlic are placed on top. The next step is to distribute the cucumbers into jars and add currant leaves, dill, and mustard seeds.

Next you need to make the brine. Filtered water is poured into a saucepan, boiled and reduced to heat. After this, add granulated sugar and salt. Pour the hot solution over the cucumbers. The jars are again sterilized, rolled up with lids (it is better to take them from metal) and turned over. Wait until it cools down. Canning is complete.

With onion

Some housewives sometimes use onions instead of garlic heads or add these two ingredients at the same time. It is better to salt those cucumbers that have thin skin and small spines. For the preparation you will need:

black pepper in video peas;
cucumbers;
onions (three pieces);
Bay leaf;
vinegar 9% (fifty milligrams);
rock salt (one hundred grams);
oak leaves;
horseradish root;
granulated sugar (one hundred and seventy grams);
greens (dill or parsley);
water;
mustard seeds (two tablespoons);
small sprigs of tarragon.

The cucumbers are washed, placed in a saucepan, filled with water and put in the refrigerator for several hours (preferably 4-5 hours). After this time, dry the vegetables with a towel and cut off the stem side.

Jars with lids are sterilized. The washed greens are chopped (finely). The onions are chopped into circles, after which they are placed in a jar along with dill and some of the vegetables. Sprinkle greens again on top of the cucumbers. Spices and vegetables should be pressed tightly.

Fill the jars with hot water and keep the cucumbers there for 7-12 minutes. Pour the liquid back into the container and bring to a boil again (do this three times).

Pour granulated sugar and salt into the prepared brine, then fill the jars. Add vinegar and roll up. Place the lids down and let cool. Store in a cool place.

Every housewife in the summer tries to stock up on vegetables for the winter. Pickled cucumbers are always in demand during the cold season, so many people prepare them. However, preparing a delicious snack is not so easy. This requires talent and, of course, delicious pickled cucumber recipes, which you simply cannot do without.

Preparing cucumbers for the winter is a delicate matter. You can find many recommendations in the literature. And there are many delicious recipes for pickled cucumbers. Each of them has its supporters and opponents. And yet each of them is right in their own way. But among such a variety of recipes, you can choose the right option for yourself.

In addition, it is worth knowing the basic principles of proper salting. We'll talk about them now. For harvesting, you need to choose the right cucumbers. The type of vegetable is not so important, but the size does matter. For pickling, it is best to use small cucumbers. It is better to choose pimply ones with small spines. Cucumbers must certainly be fresh; if they have been in the refrigerator for a while, then it is better not to take such vegetables. In the market for pickles, you need to choose smooth cucumbers of the correct shape. It is more convenient to put them in containers. Before salting, they must be soaked in water for 6-12 hours. This will help get rid of excess nitrates and prepare the vegetables for further pickling.

As material for blanks, you need to take only beautiful specimens; hooked and yellow ones are not suitable: they can ruin everything.

Good pickle

Much of the salting process depends on the brine. If it is too concentrated, the cucumbers will lose their taste. A small amount of salt will lead to fermentation of the solution. To prepare the brine, you need to use coarse rock salt. Fine “Extra” or iodized ones are not suitable.

When choosing delicious recipes for pickled cucumbers, you should also consider the location of future storage of the preparations: an apartment or a cold cellar.

Carefully add garlic, dill stems and seeds, horseradish, peppercorns and other spices. All sorts of additional components increase the likelihood of spoiling the taste. Before adding, all herbs must be thoroughly washed.

Preparatory stage

No matter how different the recipes for delicious pickles are, they have one thing in common: first you need to go through the preparatory stage.

Experienced housewives recommend soaking cucumbers in plain water before seaming. In the meantime, you can prepare the jars. They must be thoroughly washed with soda and sterilized along with the lids. Some people recommend using aspirin tablets for pickling. Whether it's worth doing is up to you to decide. Next, place the cucumbers in clean jars, after rinsing them well and cutting off the edges. In each container you need to put horseradish greens, currant and cherry leaves, a couple of peppercorns and, of course, an umbrella of dill. In principle, it is possible to use other spices. It all depends on the recipe you choose. Delicious pickles are a very individual concept; many housewives also add garlic to the pickles.

Recipe for the most delicious pickled crispy cucumbers

For a three-liter jar you will need:

medium-sized cucumbers - 1.1 kg;
3 tbsp. l. salt;
pepper (its quantity can be adjusted) - five peas;
You shouldn’t get carried away with garlic, on average 5-6 cloves are enough;
bay leaf - 3 pcs are enough.
currant leaves.
tarragon (gives a special smell).
horseradish greens (leaves).

Place washed cucumbers and spices in sterilized jars. Pour water into a separate bowl and dissolve the salt in it, after which it is better to drain the liquid so that there is no sediment. Pour cold brine over the cucumbers. Next, we close the jars with nylon lids, which must first be boiled.

We send the finished seaming to the cellar or refrigerator, where it will ferment. It is worth noting that during the process the brine will come out from under the lid, so you can place a plate under the jar. This recipe for delicious pickled cucumbers cannot be called quick. Vegetables will be ready only after 2.5 months. During storage, the brine in jars may become slightly cloudy, but there is nothing to worry about. The cucumbers will still be crispy and tasty. Sealing can be stored for up to two years.

Rolling with barrel flavor

Many people only recognize pickles that have a barrel flavor. These are the kinds of preparations that our grandmothers and great-grandmothers once made. Of course, nowadays no one has been making preparations in barrels for a long time, since in the conditions of modern apartments this is simply impossible, and there is no need for so many salted vegetables. However, there are recipes for delicious pickled cucumbers for the winter with a barrel flavor.

Ingredients:

young cucumbers with thick skin - 1.3 kg;
5 cloves of garlic;
pepper - 10 peas;
It is recommended to take young horseradish - 1 leaf;
coarse salt - 3 tbsp. l;
cherry leaf - 5 pcs;
dill - just add 3 umbrellas;
three branches (optional) of greenery.

Place the washed cucumbers in any suitable container or pan, soak them for 3 hours (or overnight) in cold water. We wash and chop all the greens well, add chopped garlic and mix all the spices. Next, pour a third of the mixture into the bottom of the jar. Now you can add cucumbers. Place the rest of the seasonings in the middle of the container and on top. We prepare the brine according to the standard recipe at the rate of 3 tablespoons of rock salt per three-liter jar. Pour it over the cucumbers, then cover the top of the jar with several layers of gauze. In this form, the workpiece is infused at room temperature for at least two days. After two days, drain the brine, which we then use for pickling. Bring it to a boil and let it cool. And only refill the cucumbers with cold ones. We seal the jar while hot and store it in a cool place. As you can see, the recipe for delicious pickled cucumbers for the winter is quite simple and does not require much time.

"Long-lasting" cucumbers

To prepare a three-liter jar you should take:

fresh cucumbers (small) - 2 kg;
3 tbsp. l. salt;
bay leaf - at least 4 pcs.;
black pepper - five to six peas;
currant leaves - 3 pcs.;
garlic - 3 cloves;
dill 2-3 umbrellas, stems can also be used;
young horseradish greens.

Before pickling, cucumbers should be soaked in water for five hours. We put all the spices and leaves at the bottom of the jar, and put cucumbers on top in rows. In order to accurately maintain the proportions for preparing the solution, you need to pour water into a jar of cucumbers, and then pour it into a separate container.

This way you will determine exactly how much liquid you need. Dissolve salt in cold water. Then pour the brine over the cucumbers. We seal the top of the finished jar with a boiled nylon lid. Next, the pickle needs to be sent to ferment in a cool place. This simple recipe for delicious pickles allows you to get the finished product in 2.5 months. But after three or four days you can taste lightly salted cucumbers. If you don’t have a cellar or basement, you can store jars in the refrigerator, but then you need to use liter jars. It is important to maintain the proportions correctly. There is a tablespoon of salt per liter jar.

Pickles with oak leaves

We offer for your consideration another recipe for very tasty pickled cucumbers.

Ingredients for two three-liter jars:

If you take young vegetables, then three kilograms is enough.
You will need approximately 5 liters of brine. You need to prepare it at the rate of 1.5 tbsp. l. salt per liter of liquid.
We take no more than 3-5 horseradish leaves.
Currants of any variety - 20 leaves.
Cherry (young leaves) - 15 leaves.
Oak leaves (for a crispy crust) or walnut - 10 pcs.
5 dill umbrellas are enough.
It is important not to overdo it with red hot pepper - 4 pods.
Horseradish root is optional in this recipe.

To get delicious crispy pickles for the winter (recipes are given in the article), you need to choose the right varieties of vegetables. For this purpose, it is better to use cucumbers with pimples and thick skin. In addition, you need to put horseradish root or leaves, as well as oak or walnut foliage.

We thoroughly wash all spices, as well as vegetables. Large leaves can be divided into several parts. Before pickling, soak the cucumbers in cold water overnight. This is done so that after salting the vegetables are not empty and do not take away excess liquid. This will also help make the cucumbers crispy.

After the preparatory stage, completely drain the water and wash the vegetables themselves. Chop the hot pepper and horseradish root. Put the standard ingredients and spices for pickling into the pan, then a layer of cucumbers, then more spices. Add all the vegetables and leaves in this way, alternating layers.

Dilute salt in cold purified water and pour the solution into the pan. The brine should completely cover the vegetables and spices. We put a plate on top, and put a three-liter jar of water on it so that the cucumbers do not float to the top and are well salted. In this form, we leave the workpiece at room temperature for two to five days (it all depends on the room temperature).

White flakes will soon appear on top of the brine. These are lactic bacteria. The readiness of cucumbers must be checked by taste. Next, pour the solution into a clean container, and rinse the vegetables in running water. Spices and herbs can be thrown away; we will no longer need them.

Place the cucumbers in sterilized, clean jars. Boil the brine and pour it over the workpiece. Leave the jars in this form for fifteen minutes. Next, drain the liquid again. In general, you need to fill the cucumbers with brine three times, and the third time, seal the jars with clean tin lids. Turn the containers upside down and let them cool. As with other types of preparations, it is recommended to wrap the jars until they cool completely.

The beauty of the recipe for delicious pickled crispy cucumbers is that it allows you to make a roll that can be stored in a pantry in an apartment at normal temperature; the presence of a basement in this case is not at all a prerequisite.

At first, you will notice that the brine in the jars will be cloudy, but gradually it will become clear, and sediment will appear at the bottom of the container.

Pickling cucumbers with tomatoes

As we already mentioned, you can use a variety of recipes for pickling. Delicious ones can be prepared together with tomatoes. Thus, you can immediately get two salted vegetables in one jar.

Ingredients:

Tomatoes (it is better to take medium-sized vegetables) - 1.2 kg.
Let's take the same amount of cucumbers - 1.2 kg.
Three dill umbrellas.
Cloves - 4 pcs.
Currant leaves (young, topmost) - 4 pcs.
Bay leaf - 3 pcs.
Sugar - 3-3.5 tbsp. l.
We use salt, as in other recipes, no more than 3 tbsp. l.
Water - 1-1.7 l.
Vinegar 9% - three tbsp. l.
Pepper - 10 peas.

Before starting cooking, sterilize the jars. You can do this for a couple. To do this, put a pan of water on the fire, and place a wire rack over the liquid, on which the jar will be placed upside down. Ten minutes is enough to process the container in this way. The cucumbers must first be soaked in water for a couple of hours, then rinsed in water and cut off the ends on both sides. Next, wash the tomatoes. Now you can put it in the jar in layers: greens, cucumbers, tomatoes. And add bay leaf and pepper on top.

Place an enamel container with liquid on the fire. As soon as it boils, pour it over the vegetables and leave to steep for 15-20 minutes. Next, pour the water into the bowl. To make the process easier, you should purchase a plastic lid with holes. This simple accessory makes the task a lot easier. Bring the water to a boil and fill it again. Add vinegar to the jar and roll it up. To cool, place the container in a warm place, wrapped in a blanket. After the jars have cooled completely, we transfer the preservation to a place for further storage. Many housewives believe that this is the recipe for the most delicious pickled cucumbers and tomatoes.

"Cold" pickled cucumber recipe

The most “delicious” recipe for pickles for the winter allows you to prepare pickles without much difficulty.

Ingredients for a three-liter jar:

Dill - 2-3 umbrellas are enough.
Oak leaves for a crunchy effect - 4 pcs.
Cucumbers - 2.5 kg.
Cherry leaves - 3 pcs.
The same number of currant and grape leaves - 3 pieces each.
Garlic (no more) - 5 pcs.
Water - 1.5 l.
Pepper - 10 peas.
You shouldn’t experiment with salt, so we take 3 tbsp. spoons.

This recipe allows you to make your own adjustments if, for example, you want to add your favorite spices. This could be tarragon, mint, savory, basil, etc. In order for the finished cucumbers to have a bright green tint, you need to pour 50 grams of vodka into each jar.

We wash the vegetables and herbs, and then put them in jars in layers, with spices on top. We will pickle the cucumbers using cold brine. To ensure that the salt dissolves well, first stir it in a small amount of warm water until completely dissolved, and then add cold water. The finished brine must be filtered, for example, through gauze. Place pepper on top of the greens in the jar, and then pour in the brine. The open container should be left to ferment at room temperature, covering the neck with gauze. Next, we move the jars to a cooler place (no more than +1 degree) for ten days. After this, you need to add brine to the very top and close them with hot plastic lids. Pickles are stored in a dark and cool place.

Cucumbers with bell pepper

The peculiarity of this recipe is that horseradish leaves and other greens familiar for such cases are not used to prepare the pickles. But the result is wonderful pickled vegetables.

Ingredients:

Bell pepper - 1 pc.
Cucumbers - 1.4 kg.
Two dill umbrellas.
Garlic - 5 pcs.
Sugar - 2.5 tbsp. l.
A tablespoon of salt.
Water - 1 l.
Vinegar - one tsp.
Black and allspice pepper.
Bay leaf.

We wash the cucumbers, cut them on both sides and soak for two hours. Next, put the spices and vegetables in the jars, add sweet peppers, cut into slices. Bring the water to a boil and pour it into containers. After ten minutes, drain the liquid. Next, take clean water, boil it and pour it into jars. Let the cucumbers steep again. In the third approach, you need to prepare the brine: per liter of water you need to put a tablespoon of salt and 2.5 tablespoons of sugar. Pour fresh marinade into jars and add vinegar. After this, we seal them with tin lids. We put the jars to cool in a warm place upside down, wrapped in a blanket. The result is very tasty pickles for the winter. The recipes we have given in the article allow you to prepare pickles in different ways; try one of them - and you will certainly receive a lot of praise from your family.