Pickling crispy cucumbers for the winter: the secrets of delicious pickling. Cucumber time: the best recipes for canning and pickling cucumbers

Who doesn’t love to eat salty crispy cucumbers! If you follow some simple salting rules, even the most ordinary recipe for preparing cucumbers will turn them into an appetizing and tasty delicacy.

There are two ways to pickle cucumbers: cold and hot.

Their only difference is that in one case the vegetables are poured with cold water, in the other with boiling water.

There are certain nuances of preparing lightly salted and pickled cucumbers, which must be carried out regardless of the pickling method.

When salting, follow the general rules:

1. It is recommended to pickle cucumbers on the day of harvest, before the vegetables lose their elastic structure and become soft. Ignoring this rule may lead to loss of the characteristic crunch.
2. It is better to salt fruits of different sizes separately so that the marinade evenly saturates each vegetable.
3. Preparation of brine requires specially prepared water. It should be filtered, and ideally from a well or source.
4. To make cucumbers crispy nicely, they need to be soaked in cold water for 2.5 - 3 hours.
5. Any container used for pickling must be carefully prepared:

• Wash glass jars with baking soda slurry and steam;
• Rinse the barrel thoroughly until the water is clear of sawdust and the characteristic odor disappears. Next, you need to fill it with water and leave it for several days so that it dries out and small cracks and gaps disappear. Wash with a solution of soda - 1 teaspoon per 2 liters. water;

Attention: Preparing the barrel should begin several weeks before harvest.

• It is better to use an enameled bucket or pan. They are first washed with hot water and baking soda, which must be poured onto a damp sponge and rubbed on the inner walls of the container and the lid.

1. Leaves of fruit trees and bushes, for example, cherry and currant, should be added to the usual spices. Oak leaves are indispensable in preparing cucumbers, as they impart a tart taste and aroma.
2. Spices should be distributed evenly over the entire area of ​​the container. To do this, the recommended amount of seasonings should be approximately divided into 3 equal portions. The first part is placed on the bottom, the second in the middle, the third and last - on top of all the cucumbers, just before pouring.
3. It is necessary to store pickled vegetables in a cool place where the temperature varies from - 1 to + 4 degrees Celsius. This could be a refrigerator or a basement.

Cold methods of pickling cucumbers

Interestingly, the advantage of cold pickling is the absence of any preservatives and vinegar in the filling, which are used in the hot method.

1 way

Ingredients:

Cucumbers are selected according to the container's capacity, provided they fit tightly together.

Spices for a 3 liter jar:

• hot pepper – 1 pc.;
• garlic – 6 medium cloves;
• dill - 3 umbrellas or 3 teaspoons of dry herbs;
• black pepper – 10 peas;
• leaves – 3 cherry and 2 oak;
• table mustard powder – 1 teaspoon.

Brine: for 0.5 l. water 1 tbsp. a spoonful of table salt.

Cooking process:

1. Divide the spices into 3 equal parts. Place one part on the bottom of the jar.
2. Place the cucumbers vertically so that they are close to each other.
3. Having filled the jar to the middle, add the second part of the spices.
4. Having placed all the fruits tightly to the top, add the remaining seasoning and mustard.
5. Pour brine over the cucumbers, cover with gauze and leave at room temperature for 1.5 - 2 days until they ferment.
6. Next, drain the brine, boil it and cool.
7. Pour the resulting solution back into the jar and close it with a nylon lid.

It is better to store such a product in a cool place, so the cucumbers will retain their taste longer.

Method 2

The simplest and easiest preparation method, the only disadvantage of such cucumbers is their short shelf life. This method for preparing cucumbers for the winter is not suitable - cucumbers after pickling like this will be ready in a couple of days and are intended for immediate consumption.

Ingredients:

• cucumbers – 1 kg;
• table salt – 2 tbsp. spoons;
• garlic – 4 cloves;
• fresh dill – 1 bunch;
• black pepper – 5 peas.

Preparation steps:

1. Wash the cucumbers in cold water and cut off the ends on both sides.
2. Place the prepared cucumbers in a tight bag, sprinkle with salt and mix thoroughly.
3. Cut each clove of garlic in half and crush it with a special crusher or the surface of a knife.
4. Add garlic, chopped dill and pepper to the cucumbers and mix.
5. Keep at room temperature for 2.5 – 3 hours.

Cucumbers cured this way can be stored in the refrigerator for 5 days.

3 way

“Grandma’s way”, in a tub or in a barrel. In the modern world, this salting method is not for the lazy. The downside is the large number of fruits for pickling.

Ingredients:

• cucumbers – 50 kg;
• garlic – 150 gr.;
• dill – 1.5 kg;
• – 250 gr.;
• leaves - 0.5 kg of cherry and 0.5 kg of currant.

Note: oak leaves are not taken because the container is wooden. It will transfer its smell and tart taste to the fruits.

Brine: for 12 liters of boiled water:

• for small fruits – 800 g;
• for large and large – 1 kg 200 gr.

1. Spices are placed at the bottom of the tub or barrel, previously divided into 3 equal parts.
2. Lay out the cucumbers in a horizontal position to the middle, and add the next part of the seasonings.
3. Fill the container to the top, add the remaining spices and add brine.

It is necessary to put pressure on top so that the fruits are constantly in brine. Barrel cucumbers should be stored in a cool place.

The given recipes for pickling cucumbers are very easy to follow and do not require a long preservation procedure, so they are suitable even for beginners.

From this video you will learn a simple way to cold pickle cucumbers:

“Shall we make cucumbers for the winter? Salted or pickled? Both? Of course we will"! This is the question and the answer received that probably sounds in every family. And most likely after this dialogue, preparations for the process itself begin. We rattle cans, taking them out of the “bins”, we carry cucumbers in bags or buckets, some from the garden beds, some from the store, we run at the last moment for salt, and so on…. overall fun!

For those who are just heading out of town to open the summer season, it may seem premature to talk about upcoming preparations for the winter. And yet, advice on how to make the future harvest happy in the cold winter will be useful.

And I don’t think it’s worth even talking about how and what to eat with and what to cook with pickled or pickled cucumbers. What is it worth? It’s not like without them! And without our cucumbers? In general, we are not lazy, we make preparations for the whole winter so that there is enough for everything.

Cucumbers for the winter - how to salt cucumbers in jars correctly and tasty

A simple and proven recipe for pickling cucumbers for the winter - right in jars. This method of pickling is also useful for city residents who do not have areas for growing vegetables or special places for storing preparations.

What you need to prepare for pickling cucumbers for the winter

We start with choosing cucumbers. We will not go into a description of the different types; the general rule is not to pickle early varieties, long varieties, greenhouse varieties, and generally store-bought cucumbers.

If you don’t have your own beds, you can buy it at the market from small traders who sell their harvest. The cucumbers should be fresh, picked no more than two days ago, medium-sized, “not pot-bellied,” strong and whole. You need to prepare these cucumbers on the basis that it will take about five kg for 3 three-liter glass jars. vegetables

Along with the cucumbers, prepare or buy horseradish leaves, currant and cherry leaves, dill stems, bay leaves, peppercorns, garlic, mustard powder, and coarse salt for pickling.

You will also need three-liter glass jars, metal lids and a machine for rolling them. Those who are starting the fascinating process of pickling cucumbers for the first time should keep in mind that it will take approximately six hours of time. And voila - cucumbers will be present in your diet for the winter!

Let's begin the process of preparing cucumbers for the winter

Place the cucumbers in a large saucepan, preferably in a basin, remove any that are not whole or rotten and fill with cold water so that the cucumbers float. We keep them in water for about five to six hours.

While they are sour, prepare the spices for pickling. We wash the leaves and dill, scald them with hot water and leave them in a sieve to allow the water to drain.

It is not necessary to sterilize the jars; just wash them well with warm water and baking soda. After washing, scald each jar with hot water and leave to dry upside down on a towel. Also wash the metal lids with hot water and baking soda.

Cucumbers for the winter - the next step

After these five to six hours, remove the cucumbers from the basin and rinse well with water. We peel the garlic, no need to cut the cloves. Next, put the garlic in the container, all the cooked leaves, black peppercorns, maybe add a piece of hot pepper for spiciness.

Then we place the cucumbers vertically in the jars as densely as possible, starting with the larger ones. If there are leaves or dill left, you can put it on top.

Preparing brine for pickled cucumbers

Add two tablespoons of coarse salt to one liter of water.

Keep in mind that a three-liter jar will contain approximately two liters of ready-made brine; this will depend on the density of the vegetables in the jar. That is, in order to fill three such jars with brine, boil six liters of water and add twelve large spoons of salt.

Slowly fill the jars to the top with boiling brine and simply cover them with metal lids.

Now, we need to forget about these jars of cucumbers and leave them to sour for three days at room temperature. The brine will become cloudy and a little foam may appear - this is normal. Therefore, immediately place the containers on a towel or film so as not to stain the table.

We finally roll up cucumbers for the winter with mustard powder

After three days, remove the lids from the jars, rinse them with soda and boil for 2-3 minutes. We take a large saucepan, preferably 6-7 liters, and carefully pour the brine from the jars into it, holding the cucumbers and leaves in the jars.

In each jar, pour one tablespoon of mustard powder on top of the cucumbers.

Boil the cloudy brine in which the cucumbers were fermented again and again pour it into the jars of cucumbers. Fill the brine to the top, even to the convex meniscus, immediately close the lid and roll up.

Then we prepare a place for the cans where they will cool. Somewhere not on the aisle we put an old blanket, bedspread, etc. on the floor, put the cans on it upside down so that the lids are at the bottom, and wrap it with a blanket on all sides. In this position, the jars should cool down.

Once they have cooled down, after about a day or two, we open the blanket and put the jars away for storage in a convenient place - a pantry, a table, a closet.

It is important that there is no battery nearby. No need to put it in the refrigerator. You can take it to a warm basement, but not to the balcony. They may freeze in the cold.

In this way, jars can be stored for up to two years. The cucumbers in them will finally be salted in 2-3 months. If you notice that the lid on the jar is swollen, then simply open it, pour the brine into the pan, boil it and roll it back with a new metal lid and cool it upside down under a blanket. The cucumbers will continue to stand normally.

That's all the wisdom. These cucumbers are suitable for salads, for preparing first and second courses, and as a snack. Having opened a jar of aromatic cucumbers in winter, you will not regret the time spent in summer.

Pickled and sour cucumbers: grandma’s recipe without sterilization

Cucumbers can be prepared for future use by pickling them directly in jars, avoiding the use of vinegar and sterilization. If you do this at the end of summer - beginning of autumn, then the salted crispy cucumbers will not acquire a sour taste over time and will continue to crunch until spring. And, you see, a natural product that has not undergone heat treatment is much healthier for the body than one that has undergone hot pickling.

The best proof of this is the good health of people who lived in former times, when vinegar was not used in preparing foods for long-term storage - fermentation in tubs and barrels.

Try pickling cucumbers for the winter using the method that has been used in my family for several generations - you will definitely like it:

Let's prepare the ingredients:

After thoroughly washing the small cucumbers, immediately cover them with water. If it is not possible to take well water, then bottled water will do - the main thing is that it is clean. Salts - based on one liter of water, 2.5 level tablespoons, 5 small cloves of garlic, part of horseradish root. Also put its leaves along with cherry and currant leaves. You can add, if you like, tarragon, celery, regan (basil).

The workpiece itself:

Wash the jars with hot water and baking soda, scald with boiling water. Turn over onto a clean towel and let the water drain. Then we put herbs and spices on the bottom of the jar and pack the cucumbers tightly. Fill with brine to the top! Place a leaf of horseradish under the lid. Cover with nylon lids and place in a cool place.

That's all! Bon appetit!

I’m sure that next year you will want to prepare just such cucumbers for the winter!

Pickled cucumbers in tomato sauce for the winter

Everyone loves deliciously prepared food. And without vegetables it is impossible to do this. After all, vegetables not only make our table more beautiful, but also improve the taste of dishes. Now, at any time of the year, every supermarket is full of fruits and vegetables, but in winter, and not only, you want something special, piquant.

Here's a recipe that's simply killer - winter cucumbers in tomato sauce (sounds interesting, right?).

When marinating, two general rules must be followed:

1) For cucumbers to be tasty, you need to choose fruits that are small in size; they are dense and have a delicate skin.

2) Before marinating, soak the fruits in soft water for eight hours to make them crispy.

List of ingredients:

• Eight kg of small cucumber fruits;
• six large sweet peppers;
• a couple of hot chili peppers;
• four liters of tomato juice;
• twelve pieces of peppercorns;
• five large heads of garlic;
• salt and sugar

The process of pickling cucumbers

Wash the cucumbers thoroughly and put them in jars. Add a piece of hot pepper to them and fill with boiling water.

Peel the sweet pepper and garlic, then grind everything until smooth. Pour the resulting mass into tomato juice, add salt and sugar to taste. Heat on the stove, remembering to stir it constantly. Boil for at least 15 minutes.

For a liter jar, we use approximately 20 grams of salt and 30 grams of sugar.

Next, all the water is poured out of the jars of cucumbers. Now pour the prepared sauce over the cucumbers and add a peppercorn to each. Cover the top with sterile lids and set to boil (water bath) at the rate of three-liter for 30 minutes, liter for 20 and half-liter for 10 minutes.

Then we roll everything up tightly and turn it over, placing it on the lid. Once completely cooled, store in a cool, dry place.

As a result, we get very tasty, crispy pickled cucumbers and an excellent sauce.

Sweet pickled cucumbers

If you and your family love pickled cucumbers, this wonderful recipe will suit you. They are very easy to prepare and will take no more than an hour. I advise you to try this recipe too. But, of course, you need to cook it first.

For one kilogram of cucumbers you will need:

• Salt - two tbsp. spoons;
• two inflorescences of dill;
• garlic - one clove;
• four cherry leaves;
• allspice - 3 pcs;
• water - liter;
• vinegar 9% - one tbsp. spoon;
• sugar - two tbsp. spoons.

How to cook:

Wash the cucumbers and cut off the ends. Next, prepare the jars, add pepper, dill, cherry leaves and garlic. Fill the jar to the top with cucumbers. Boil one liter of water with sugar and salt in a saucepan, pour the resulting marinade into our cucumbers, wait ten minutes.

Korean cucumbers

I cannot guarantee, dear reader, that the proposed recipe for the appetizer, “Korean-style cucumbers,” is a real one, or, as they say in the culinary community, a classic cucumber recipe. The same goes for the fact that Korean-style cucumbers are prepared in Korea itself according to this recipe.

It was selected among the many options existing on the network as the most suitable for our conditions. Plus, according to this recipe, the Korean cucumber appetizer itself was already prepared, which everyone liked both in taste and appearance.

I couldn’t resist offering this recipe, although it doesn’t quite fit into the topic of preparing cucumbers for the winter. But don't judge strictly, just consider it a bonus. Why make a separate article on one recipe (since the topic about cucumbers came up, let’s finish it..).

So, the recipe is in the studio!

Korean cucumbers - set of products

• As many as a thousand grams of cucumbers (that is, a kilogram...);
• two hundred fifty g. beef
• one sweet pepper
• three cloves of garlic
• one hundred ml. oils
• bulb
• coriander
• red pepper
• sesame
• ground pepper
• soy sauce, sugar, vinegar, cilantro, salt

Korean cucumbers - preparation:

2). Cut the beef into strips, finely chop the onion, cut the prepared sweet pepper into strips.

3). Heat the oil, add the beef strips, stir for a few minutes, and fry. After the meat strips have browned, add the onion and cook until translucent. Next, add the pepper strips and continue cooking for two minutes. After removing from heat, add red pepper and chopped garlic.

4). Drain the juice completely from the cucumber slices, add them to the fried beef strips, then sprinkle with sugar, then ground pepper, coriander, sesame seeds, chopped cilantro, pour in vinegar, soy sauce, mix.

5). Remove the Korean-style cucumbers for two hours in the cold. Serve cold.

It's very tasty, believe me, it's worth making.

Cucumbers for the winter - salted and pickled - delicious

These are the “brilliant” recipes I put down on paper today. I hope that the cucumbers prepared for the winter according to these recipes will turn out tasty, crispy and healthy. Cheers!

We must remember that in order to maintain the level of our own health, everyone needs

What could be tastier than crispy pickles, which are served on an everyday or holiday table in winter. Let's look at simple, proven and quick recipes for pickling cucumbers in jars for the winter. It is most convenient to pickle cucumbers in three-liter jars, but it all depends on the wishes of the housewife. In principle, one-liter jars are also suitable, but there will be more hassle with them.

In order for the cucumbers to be crispy, but at the same time to taste like they came from a barrel, they need to be salted exclusively in glass jars. If you follow all the tips presented below for the recipes, then even those who are preserving for the first time will definitely succeed in making this appetizer. Despite the fact that the recipe does not contain vinegar and there is no sterilization process, the fruits are firm and incredibly aromatic. They will be tastier than the pickled versions.

• Small, but dense and fresh cucumbers. It is extremely important to choose the right fruits, not to use salad options, because they will quickly turn into mush. Fruits for preservation, so that cucumbers remain firm and crispy, must be dense and with pimples, and in no case overripe.
• You can use regular salt; it is best to choose a coarsely ground product without any additives such as iodine.
• Filtered or bottled water is suitable; it must be of high quality.
• Dill umbrellas, which should contain seeds. Horseradish leaves, as well as cherry and currant leaves, even walnuts or young grapes.
• Garlic must be added to the cucumbers; the more of it in the brine, the richer the taste of the cucumbers.

Classic recipe (for a 3-liter container):

• Two kilograms of cucumbers.
• Two and a half liters of water.
• A glass of salt.
• The young leaves are at your own discretion what they are.
• Garlic cloves.
• Choose dill umbrellas so that they definitely contain seeds.

Important! Every housewife must remember the following rule so that the cucumbers are moderately salted. For every liter of water, take exactly 80 grams of salt (two heaped tablespoons). That is, two and a half liters require 200 grams of salt.

Soak the cucumbers in cold water for several hours; this procedure can be omitted if the fruits have just been collected from the garden. In a regular bowl, place the selected green leaves on the bottom, a layer of cucumbers on top, then the greens again. It is enough to make several layers. The brine is boiled separately: two heaped tablespoons of salt per liter of water. Pour the brine into the cucumbers and herbs, put under a press and leave for three days. The brine will begin to become covered with a white film and this is normal - an indicator that acidic bacteria are working, which make the fruits salty, but at the same time leave them hard and crunchy.

Rinse the cucumbers under cold water, strain the brine through cheesecloth and place a separate pan with three liters of water on the stove and bring to a boil. Place the cucumbers in clean, prepared jars (lay out the first layer vertically and the second layer horizontally). Pour boiling water over and cover with a lid for a quarter of an hour. Place the pan with the brine on the stove, bring to a boil and boil for five minutes, skimming off the foam. After a quarter of an hour, drain the water from the jars, pour in boiling brine, repeat again and on the third you can roll up.

Important! Initially, the brine will be cloudy even after the jars have already been rolled up with lids and turned over to cool. This is normal, after a while the brine will become transparent, the cucumbers should cool in a cold place.

In Hungarian

To fill a liter of water in this recipe, only a tablespoon of salt is taken. We roll these crunchy pickled cucumbers for the winter in jars into a one-liter container. Place in each jar a bay leaf, several leaves of cherries and currants, young grapes, as well as a pod of hot pepper, horseradish root, several black peppercorns, two cloves of garlic and dill umbrellas.

Place herbs on the bottom, then spices, place the cucumbers tightly together. Pour in brine, which should be at a temperature of about 80 degrees, and place a crust of black bread on top. At room pace. the fermentation process will take place, you can try the cucumbers gradually and, if you like the taste, then stop the fermentation and start rolling.

Drain off the brine and all the spices and herbs that have already been used. Rinse the jars themselves with hot water and dry. Place a large spoonful of plain flour, fresh greens and spices and cucumbers on the bottom. Pour in brine and add tbsp. l. vodka, vinegar no more than 9% strength. Roll up with sterile lids and, after cooling upside down, send for winter storage in a cool place.

Under the nylon cover

If you have the opportunity to store a jar of pickled cucumbers in a basement or cellar, then you can safely roll them under a nylon lid. You need to fill a three-liter jar with cucumbers, layering them with spices and herbs. Pour in brine and cover with a nylon lid. Place a bowl below to pour the liquid into. Store only in the cellar.

Different methods of preparing crispy cucumbers for the winter in jars necessarily require, in addition to the correct selection of the fruit itself, salt, spices and various herbs. Feel free to choose any recipe from this material to pamper yourself with excellent cucumbers in winter.

The first thing to note is that special fruits are selected for pickling; they should have an uneven surface, covered with pimples. Of course, an interesting option would be to preserve the natural green color of vegetables - for this purpose, they need to be doused with boiling water, and then immediately placed in a container with cold water. In addition, another way to preserve color and speed up fermentation is to layer with white cabbage leaves.
Recipe with sterilization

Place 10 g of horseradish, 50 g of tarragon, 3-4 chopped garlic cloves, and a little hot red pepper into an enamel pan with a capacity of 4-5 liters. In this case, one part must be placed on the bottom of the pan, and the second - on top of the cucumbers.

Sort through the vegetables - discard the overripe ones (they can be used in other types of preservation), then rinse and place vertically in the pan.

To prepare the brine, dissolve the salt in water (take 50 g per 1 liter), boil for a couple of minutes, pour into the pan and cover the top with clean gauze. Let this container stand in the room for 3-4 days. Then you should pour the brine into another vessel, wash the pickles thoroughly with boiled warm water and place them vertically in clean jars with fresh garlic and dill already added. You will need to boil the brine that you drained earlier and remove the foam. Pour this brine into jars, cover with a previously boiled lid and place in a vessel filled with water at a temperature of 60 degrees. Sterilize three-liter bottles in it for 25 minutes, and liter bottles for 15. After that, seal the vessels, turn them upside down and leave them in this position until they cool completely. Don't worry if the brine isn't clear at first; the cloudiness will settle over time.

Prepare and.

Wash 1.5-2 kg of cucumber fruits of approximately the same size. Wash very thoroughly. Peel 3-4 garlic cloves and cut into pieces. Thoroughly wash the herbs - a couple of dill umbrellas, a sprig of cherry leaves and two horseradish leaves.

Place lids in a saucepan, add water and boil, “cook” over medium heat for 3-4 minutes.

To prepare the filling, dissolve 50 g of salt in a liter of cold water (a three-liter bottle will take approximately 1-1.3 liters of filling). Place the vegetables in jars and layer them with spices, also adding 3-4 bay leaves and 5 peppercorns.

Pour hot filling into the bottles, cover with tin can lids, but do not roll them up, just place them in the room for fermentation (it will take about a week or a little more). After this period, add an additional amount of filling and seal using a seaming machine. Housewives simply adore this recipe because the quality of the finished product is unusually high and even at room temperature it can be stored perfectly.

Master and - this vegetable also makes very tasty snacks.

Step 1: prepare the cucumbers.

Step 2: prepare inventory.

Step 3: Prepare the remaining ingredients.

Step 4: We pickle cucumbers for the winter in liter jars - stage one.

Step 5: prepare the marinade.

Step 6: We pickle cucumbers for the winter in liter jars - stage two.

Next, we send the workpiece to the floor with the lids down, wrap it in a woolen blanket, although an old jacket or fur coat will also do, and leave the yummy product to cool without sudden changes in temperature for two to three days. After this, the pickles can be put away in a more suitable, cool, well-ventilated place, for example, a basement, cellar, pantry, and after 30–40, but better than 60 days, they can be tasted!

Step 7: serve pickled cucumbers for the winter in liter jars.

You should not soak cucumbers for more than 2 hours; they will absorb excess raw water, and this may cause the preparation to “explode”;

Very often, in addition to garlic, a little vegetables such as sweet salad peppers, onions or carrots are added to each jar;

If instead of fresh leaves, as well as dill, you have dried ones, you can use them, but in this case they do not need to be scalded with boiling water;

While pouring the marinade, it is better to keep a kettle of boiling water on the stove just in case; if the marinade accidentally spills a little, you can safely dilute it with boiling water directly in the jars.