Pickling cucumbers for the winter without. Pickled crispy cucumbers in jars - simple and super tasty recipes for the winter

In today's episode, we continue the topic of preparing for the winter. Previously, we looked at . The cucumbers turned out crispy!

We decided to continue the topic and show you the simplest recipes for pickling cucumbers. And for those who find it difficult, we have prepared step-by-step photos and descriptions. We're sure you can do it!

How to pickle cucumbers for the winter in 1 liter jars with vinegar?

To pickle cucumbers according to this recipe you need to take:

Cucumbers – 600 g
Peppercorns - 5 pcs.
Bay leaf - 2 pcs.
Garlic - 2 cloves
Vinegar 9% - 3 tbsp. l.
Water - 1 l
Sugar - 4 tbsp. l.
Salt - 2 tbsp. l.
Dill, currant leaves, cloves

We start by preparing all the ingredients and laying them out. Soak the cucumbers in cold water for 2 hours.

Now let's prepare the spices. We peel the garlic, wash the herbs, and then put it all on the bottom of the jar.

Now take the cucumbers and place them tightly in the jar. Now boil water and pour it over the cucumbers. We keep them in boiling water for 10 minutes, drain the water, boil again, pour in and keep for the same 10 minutes.

After this, pour the water into a saucepan, add salt, sugar and boil. As soon as the brine boils, pour it into the jars. Add vinegar and seal the jars with lids. After that, turn them upside down, cover with a towel and leave to cool.

As soon as the jars have cooled, put them away for storage.

Cold salting cucumbers

Cold pickling of cucumbers is good primarily for those who are taking on this task for the first time. Here you don’t have to roll up the jars, but cover them with plastic lids.

cucumbers – 2 kg
garlic – 6 cloves
cold water – 1.5 liters
salt – 3 tbsp. l.
granulated sugar – 1 tbsp. l.
horseradish leaves – 2 pcs.
dill

We start by soaking the cucumbers in cold water for two hours. At this time, prepare the brine. Add salt and sugar to the water, boil it and let it cool.

Wash the greens and cut them coarsely. Peel the garlic and put it all at the bottom of the jar

Now we put cucumbers in jars and fill them with cold brine.

We close the jars with lids and put them in the refrigerator. After 12 hours, the cucumbers will become slightly salted, and then salted.

Pickling cucumbers with citric acid in a 3 liter jar

for a 3 liter jar we need:

cucumbers - 2 kg
horseradish leaf - 1 piece
garlic - 4 cloves
bay leaf - 2 pcs
dill

brine for 1.5 liters of water:

salt - 1.5 tbsp. l.
sugar - 1.5 tbsp. l.
citric acid - 1.5 tsp.

Wash the cucumbers well and cut off the ends on both sides. Place herbs, garlic, spices in a jar and pack the cucumbers tightly. Fill with bottled water and leave for 15 minutes. Then we drain it.

Prepare the marinade: add all the necessary ingredients to the water and boil. Then pour the hot brine into the jar and roll up the lid. Turn the jars over and leave to cool. After everything has cooled down, put it away for storage.

Salt cucumbers in their own juice

Wash the cucumbers for pickling, dry them, and peel the garlic. Choose large cucumbers and grate them.

Take a jar and put spices at the bottom. Dill, garlic, add a tablespoon of salt and add some grated cucumbers.

Add another layer of cucumbers, then grated again, again a layer of cucumbers and grated again - and so on until the very top.

Place grated cucumbers, a spoonful of salt, a clove of garlic on the very top and cover with a horseradish leaf.

Close the jar with a plastic lid and put it in the refrigerator.

How to salt cucumbers using simple salting (regular recipe)

This is a simple pickling recipe that is suitable for beginners.

Let's take the following ingredients:

Cucumbers – 1.5 Kilograms
Peppercorns - 4 pcs.
Garlic - 3 cloves
Horseradish leaves - 2-3 pcs.
Dill
Salt - 150 grams

We prepare everything necessary for pickling. Wash the cucumbers and cut off the ends on both sides.

Take a three-liter jar, put horseradish leaves on the bottom, you can also put currants. Next, add dill, garlic and pack the cucumbers tightly.

Pour a glass of salt on top and fill with cold water. Cover with a plastic lid and leave for a couple of days.

After this time, pour the brine into the pan, boil it and pour it back hot. Roll up the lid and set aside to cool.

That's it, our pickle is ready.

Even more recipes:

Step-by-step recipe with photos and videos

There are many recipes for preparing cucumbers for the winter, but I want to choose the simplest, fastest one, especially if we have a lot of cucumbers, and they all need to be processed and preserved. This recipe makes pickling cucumbers for the winter as easy as shelling pears. We will not need to pour boiling water over the fruits and sterilize them, as in. There is only one necessary condition: our jars must be stored in a cellar or refrigerator.

I remember this is the recipe for preparing cucumbers without sterilization that I mastered in childhood, when I really wanted to help my mother preserve. And now my granddaughter helps me. She is only three years old, but she remembers how many leaves to put in a jar and enjoys spending time with me in the kitchen. In general, as I already said, pickling cucumbers for the winter is as easy as shelling pears!

Before cooking, soak the cucumbers in cold water for 3-4 hours, especially if they were collected in advance. This will give them freshness, and the finished fruit will be crispy.

Place peppercorns, allspice, bay leaf and garlic into cleanly washed and sterilized jars. If the garlic cloves are large, you can cut them.

Place the cucumbers in the jar, trying to make the most of the space. We put large cucumbers on the bottom, and smaller ones on the top. Place currant, cherry and horseradish leaves in the free space. You can put dill inflorescences on top.

This way we fill all the jars.

Let's prepare the brine. For a liter jar we need 1 tablespoon of rock salt. Dissolve salt in water, boil and cool. It is good to use spring or well water; it does not need to be boiled.

Pour the brine into a jar.

Let's calculate the required amount of water and salt for all jars. Let's fill it.

That's all. We close the jars with lids and immediately put them in the refrigerator. As easy as pie! Pickling cucumbers for the winter is completed.

The cucumbers will be salted in about a month. Bon appetit!

When we lived in a dormitory during my student years, I was lucky to try many different pickled and canned cucumbers: all the girls brought their mother’s preparations, and then treated each other.

So, everything is learned by comparison, and I like cold pickles the most. The only drawback of these cucumbers is that they need to be stored in a cold basement or refrigerator, so they are not very suitable for city apartments.

Pickled cucumbers make the most delicious vinaigrette, they can be eaten simply as an appetizer with.

Even though we live in an apartment, I make 2-3 jars of these cucumbers and store them in the refrigerator. This summer, my daughter and I were visiting our grandmother and we all picked cucumbers together. The recipe for pickled cucumbers for the winter is very simple, you will see for yourself by reading the article to the end.

I offer you a recipe for pickled cucumbers, according to which my grandmother has been making them for decades. The recipe is proven, the cucumbers turn out crispy and not too salty, they can be stored in the cellar for up to 2 years.

To pickle cucumbers, you will need any jars and nylon (plastic) lids. I don’t recommend using metal screw caps, as they rust (both inside and outside...)

So, to pickle cucumbers we need the following:

cucumbers
Clean and dry 1 liter, 2 liter or 3 liter jars
Nylon covers
Horseradish leaves
Dill umbrellas
Black peppercorns
Peeled garlic
Chilli pepper
Dry mustard
Oak leaf (for crunchiness of cucumbers)

For the brine:

1 liter of cold running water
2 heaped tablespoons (60g).

Preparation:

If you can put less salt in it, then the lack of salt in pickled cucumbers can contribute to the development of bacteria. As a result, cucumbers may become soft and not tasty.

Soak the cucumbers in cold water for 3-5 hours (or better for 5-8, especially if these are store-bought cucumbers). This must be done so that the cucumbers get the missing water, otherwise they will get it from the brine and there may not be any left in the jar. Rinse the cucumbers under running water. The ends of the cucumbers do not need to be trimmed.

Wash jars and lids. (I do not sterilize or dry them in this recipe. But if you pour boiling water over the jars and lids, that will only be a plus).

Arrange the cucumbers, evenly layering with herbs.

Don't forget about garlic, chili pepper and dry mustard. For a 3-liter jar you need about 5-6 cloves of garlic, 1 chili pepper and 1 teaspoon of dry mustard.

Dissolve 2 heaped tablespoons of coarse salt in 1 liter of water in a separate container (about 1.5 liters and 3 tablespoons of salt are needed for a 3-liter jar).

Stir well and let sit. Usually coarse salt produces a sediment. I don't pour it into a jar. Fill the jars to the very top. Cover with regular plastic lids and place in a cool place.

Check periodically (every 3-5 days) and make sure that the cucumbers are covered with brine, otherwise, if this is not done, cucumbers without brine may become soft and mold will form.

Sometimes you have to add brine (until the foam is completely displaced from the jar and the edge of the neck, i.e. to the very edge of the jar, brine - based on 1 liter of water - 2 tablespoons of salt).

The cucumbers will ferment. This is fine. They may become cloudy and foam, but then the brine will lighten over time and the foam will go away.

Hello, dear readers. Today we will look at different recipes for pickling cucumbers, both for the winter and for quick cooking in a hurry. Some of these recipes are already on our blog, but I’ll show them to you anyway. We will try to make this article a small encyclopedia that will help you decide on cucumber preparations. But we will start not with recipes, but with simple advice that I have heard since childhood from my parents, and which I have already learned from personal experience.

The content of the article:
1. Tips and secrets from a practitioner

cucumbers

The choice of cucumbers must be approached responsibly. The taste, appearance and duration of storage will depend on this. Not every cucumber is suitable for preparing for the winter.

Our parents always tried to cover the Nezhinsky cucumbers. But time does not stand still, and now you can already find dozens of varieties of cucumbers that are in no way inferior in taste and characteristics to the “Nezhinsky” variety.

The majority, including our parents, recommend using cucumbers with pimples, basing this on the experience of past generations. Such preparations last longer, taste better, and are crispier. But now pimples are no longer an indicator. More will depend on the variety and how the cucumbers are grown.

You should pay attention to the color of the pimples; the darker the end, the better. Salad cucumbers usually have white ends, as well as smooth skin.

Always soak cucumbers before canning or pickling. This will help to wash them better, make them elastic, and remove nitrates from the fruits. It is advisable to take fresh and seasonal (local) cucumbers. Especially if you are preparing for the winter. If soil remains on the fruits, then such cucumbers will not stand.

Before purchasing, ask if this variety of cucumbers can be pickled, and ask specifically about long-term storage. Most varieties are suitable for lightly salted cucumbers, but for winter storage they are much smaller.

Try cucumbers before buying. You need to try from the dark side, from the side of the stalk. They should not be bitter, maybe a little tart, and ideally a little sweet.

The size of the cucumbers doesn't matter much. Small fruits can be salted in jars, and large ones in barrels. If you are preparing lightly salted cucumbers, then take the same size; if for the winter, then you can use different sizes.

This recipe is more suitable for home dwellers or those who have a basement for storage. They taste almost the same as in jars.

Cucumbers are your bucket
Horseradish root and leaves - 2 - 3 roots
Dill umbrellas - 3 - 5 pcs
Cherry leaves - 4-5 pieces
Currant leaves - 4-5 pieces
Oak leaves - 4-5 pieces
Garlic - 3 heads
Salt - 10 tbsp. heaped spoons (for 5 liters of water about 300 - 350 g.)

Recipe:

1. First of all, prepare the ingredients. Soak the cucumbers for 2 hours. Peel the garlic. Wash all the greens. We usually threw it in the bowl with the cucumbers too. Pay special attention to the horseradish roots; there should be no soil left on them.

2. Place approximately 1/3 - 1/2 of all ingredients on the bottom. Lay out the cucumbers. Add the remaining ingredients between the cucumbers. Cover the cucumbers with horseradish leaves.

3. Dissolve salt in water and pour in cucumbers. The water should completely cover the cucumbers.

4. We send it to a cold place for storage.

Such cucumbers are ready no earlier than after 2 - 3 weeks. They can stand in a barrel or bucket until spring, sometimes even until the beginning of summer.

Cucumbers in a plastic bottle video

Lightly salted cucumbers

Sometimes you want delicious sour cucumbers, but you don’t have time to wait. These recipes for quick lightly salted cucumbers will help you with this. You can, of course, make them according to the recipe described above, I will not repeat it. But it takes a long time, but it could be faster.

Quick lightly salted cucumbers with mineral water

The ingredients are almost the same as for the winter, only with this recipe they will be ready the next day.

1 kg. young cucumbers
1 liter of mineral water
2 tbsp. small heaped tablespoons of salt
3-4 cloves of garlic
dill umbrellas or a bunch of green dill

Preparation:

1. Let's start cooking as always by preparing the ingredients. Let's wash the dill, peel and cut the garlic into slices, wash the cucumbers (don't forget about soaking) and cut off their asses. For even quicker pickling, prick the cucumbers with a fork so that the brine penetrates under the skin faster, but this is only if you are in a hurry to try lightly salted cucumbers.

2. Place garlic and dill in a clean jar, with cucumbers on top.

3. Dissolve salt in mineral water. To do this, we poured the water into a jar, but you can also pour it into a bottle. Pour water into a jar and leave at room temperature for one day.

4. After a day, put the cucumbers in the refrigerator. But they are the most delicious and lightly salted on the first day. Therefore, we usually guess when guests arrive, or when they want to eat delicious cucumbers.

You can see how we made them for the first time

This is one of the fastest recipes for making lightly salted cucumbers. It only takes one night for the cucumbers to be ready. Another advantage of this recipe is that it is prepared without water, so to speak dry pickling.

Cucumbers - 1 kg.
Garlic - 3 cloves
Dill - one small bunch
Salt - 1 teaspoon (large heap)

Recipe:

1. Wash the dill and cucumbers. We cut the cucumbers into 4 parts, cutting off the asses. Finely chop the dill. Peel and chop the garlic too. We did this on a cutting board, pressing it with a knife blade and chopping it into small pieces.

2. We put all this in a thick plastic bag. We tie the bag and shake everything well. We put it all in the refrigerator for 12 - 16 hours. It is advisable to shake the bag periodically, so the cucumbers will be ready faster and the salting will be more even.

3. After 12 - 16 hours, you can already try cucumbers, or even earlier. The results are very aromatic and tasty lightly salted cucumbers. We then transfer them to a plastic tray and put them in the refrigerator again.

What I like is the speed of preparation and the aromatic taste. Moreover, such cucumbers do not sour; they remain lightly salted even after 5 days.

You can see more description of the recipe

Or you can watch the video.

Pickled (sweet) cucumbers recipes for the winter

When you are already tired of ordinary sour cucumbers, you can always find an alternative. For example, not sour cucumbers, but sweet ones. As a rule, such preparations are made with vinegar and the method of hot pouring water.

Pickled cucumbers are crispy. Step-by-step recipe with photos

This is our favorite family recipe for sweet cucumbers. We got the recipe from our mother. In the 80s of the last century, sweet cucumbers became fashionable, and my parents tried many recipes then, and chose this one.

I will show the example of blanks in liter jars. It turns out to be very convenient and practical.

Ingredients for one jar:

Cucumbers - how many will fit in the jar (preferably small cucumbers)
2 bay leaves,
2 cloves of garlic,
3-4 peppercorns,
1-2 allspice,
1 teaspoon mustard seeds,
A few black currant leaves
6 tablespoons sugar,
6 tablespoons 9% vinegar,
3 teaspoons salt,
Dill (small sprig with umbrella)

1. Soak the cucumbers for 2 hours, then wash and cut off the asses. Prepare dry ingredients. Peel the garlic. Wash the greens.

2. Chop the dill and currant leaves to make it easier to place in a jar. Add all the spices to clean jars and pack the cucumbers tightly.

3. Add salt, sugar, and then vinegar to the jar. If your salt or sugar does not spill out, then you can spill it with vinegar.

4. After this we can fill it with boiled water. I just recommend pouring it not only when it’s boiling, but when it’s cooled down a little, so that the top cucumbers remain nice and hard afterwards.

5. Cover the cucumbers with lids and place them in a saucepan with water. Boil for 15 minutes from the moment of boiling, then roll up.

Attention! The temperature difference between the jars and the pan should not be large, otherwise the jars will burst. Place a towel on the bottom of the pan to prevent the jars from bursting when boiling.

6. After rolling up, we send the jars to the bathhouse (we wrap them up). Place the jars on the lids, upside down. If you can see unmelted sugar at the bottom of the jar, stir the jar a little to dissolve. Leave until completely cool.

The results are very tasty, crispy and sweet and sour cucumbers. Our children love these cucumbers. We have these cucumbers in our apartment, and the taste doesn’t change in the second year. I don’t recommend it the third time, it becomes sour and the original taste changes.

Crispy pickled cucumbers for the winter video

It was the Slavs who learned to prepare the most delicious pickles for the winter in jars and other containers. Today, there is a wide variety of different recipes for methods of canning and pickling this vegetable. You can salt cucumbers hot or cold, under a nylon or metal lid - the main thing is that these vegetables are fresh and elastic.

There are quite unusual ways of preparing cucumbers for the winter, and the most ancient and one of the first was preparing delicious cucumbers in a pumpkin. Today, almost every housewife prepares crispy cucumbers. Pickles allow you to diversify your diet and complement other dishes in the winter, when there are not enough fresh vegetables on the menu. They are consumed as independent dishes, added to pickle soup, salads, and the pickle is perfectly used as a separate drink.

In order to pickle vegetables, you need to know the basic rules and methods of preparation.

You can preserve vegetables in different ways. Recipes have their own secrets for pickling cucumbers and differences from each other, but there are several basic rules that are followed in order to prepare delicious preserves.

To begin with, it’s worth choosing the right vegetables for pickling. The way the fruits will be prepared plays a role here. For example, pickling cucumbers for the winter in liter jars requires selecting small and approximately the same size vegetables, which will allow them to be neatly placed in containers without compromising their integrity. There are recipes where the fruits need to be cut into rings - for this you can use larger and uneven cucumbers. It is also worth paying attention to their density, color and presence of damage.

Strong and unripe fruits with pimply skin are ideal for preservation. After the product is selected, it is soaked in cold water for 2-3 hours. There is one secret to ensure that the cucumbers are well salted and soaked in brine: their tails are cut off a little on both sides and several punctures are made with a fork at this point.

The dishes in which the vegetables will be cooked play an important role: they must be perfectly clean. The jars themselves must be heat sterilized. Many housewives still prefer soda and soap solutions for washing jars and tubs. The lids, depending on the material from which they are made, are also treated with steam or boiling water. Neglecting the basic rules for preparing containers can further lead to souring and lead to spoilage of the dish.

The water from which the cucumber brine will be prepared also matters: it must be clean, without impurities. You can use distilled water purchased at the store.

It is mandatory to use salt for pickling cucumbers - it is this that gives the necessary taste. Different recipes require a certain amount, but the constant is that only rock salt is used. Experienced housewives warn that using fine salt, and especially sea salt, will cause vegetables to become soft and not crunchy.

You should not miss such an important point as herbs and spices. They allow you to prepare the most delicious and aromatic pickles. For example, in order to achieve crispy cucumbers, you need to put peeled oak bark in a jar or tub. The classic recipe for pickled cucumbers in jars for the winter includes the following set of herbs and spices:

sprigs of dill along with inflorescences (umbrellas);
horseradish and currant leaves;
pepper, salt, garlic.

Other recipes may contain completely different ingredients in the form of spices and herbs.

Salting methods

There are many recipes for pickling cucumbers for the winter, but all of them, without exception, are divided into 2 different methods of preparation: cold and hot.

Using the cold method, you can quickly and easily prepare vegetables for future use. The recipe for pickling cucumbers is as follows. To begin with, the fruits are laid out in a pre-prepared container, filled with cold brine and covered with a nylon lid. The brine is prepared quickly: add salt to the water and stir well, you can also add garlic or spices at your discretion. This is the fastest way to pickle. The container with vegetables is stored in the refrigerator or cellar - it is important not to leave the preparation in the heat, otherwise it will spoil.

There is also the following recipe for pickled cucumbers: the hot method involves cooking the brine itself over a fire and rolling up the jars with metal lids. This is the method most often used to prepare crispy pickled cucumbers in jars. This method allows you to achieve unique aroma and taste thanks to hot processing. In its classic form, canning cucumbers using this method is carried out as follows:

The brine is being prepared. Add the necessary herbs and spices to the boiling water and let it simmer for a while.
Fill the jars with cucumbers halfway with the prepared brine and leave them like that for a while.
After waiting time, add brine and seal the jars with tin lids.

Pickles in jars are stored for some time in a room at room temperature, after which they are sent to a cool place for a long time. There are subtleties to preparing this kind of pickles: experienced housewives recommend adding mustard seeds to containers to prevent the brine from fermenting, and horseradish leaves will help prevent mold.

Other pickled cucumber recipes

For longer storage of pickles, the hot cooking method is best, and with cold pickling you can prepare vegetables quickly, but they do not last that long.

Quick recipe

To prepare you will need 2 kg of vegetables, 3 dill inflorescences, 1 clove of garlic, 5 currant and cherry leaves, 8-10 peppercorns, horseradish leaves and root, 1.5 liters of water, 2 tablespoons of vodka, ¼ stack of salt.

Before quickly pickling cucumbers, you need to select the vegetables and pour boiling water over them, then immerse them in ice water. It is this fact that will help maintain density. Place the fruits in a 3-liter jar, and each layer is sprinkled with spices, herbs, garlic and horseradish. The brine is prepared separately (salt and alcohol are poured into the water), after which the jars are poured. In this way, without vinegar, crispy, moderately spicy and very tasty cucumbers are prepared.

Spicy cucumbers

The following recipe is suitable for preparing fragrant and spicy pickles. The fruits are soaked in cold water for 2-3 hours, after which they are placed in jars. At the bottom of the container you need to put garlic, pepper, dill and horseradish root. Salt is added at the rate of 1 tbsp per 3 liters of water. The jars are covered with a nylon lid and placed in a cool place - initially the brine will be cloudy, but then it will gradually lighten. You can use this pickle after 2-3 weeks.

These recipes show how to pickle cucumbers in jars for the winter quickly and easily. It is worth remembering that the taste and quality of pickles will depend on the amount of salt and spices.

If we are canning vegetables for long-term storage, then it is best to use a hot cooking method.

Recipe for fragrant cucumbers

Ingredients you will need:

cucumbers;
salt, sugar;
garlic;
horseradish;
Bay leaf;
lemon acid;
water;
dill.

The cucumbers should already be selected and soaked in cold water. Meanwhile, the jars are sterilized. Boil water in a separate bowl. The fruits are placed in glass containers and poured with boiling water - they sit for 15-20 minutes, after which the water is drained.

To make the brine, boil water and pour it over the vegetables again, then drain it again and add spices and herbs. Pour citric acid into each jar and then fill with brine. It is customary to store jars of pickled cucumbers in a warm place for several days, turning them upside down and wrapping them in a thick blanket. Afterwards they are lowered into the cellar or placed in the pantry.

Hot and Crispy Pickles Recipe

This method will tell you how to pickle cucumbers in jars with the addition of oak bark, which gives the pickles a special piquant taste and crispness. For pickling, you need to prepare cucumbers, cherry leaves, currants, dill, horseradish root, salt, garlic and oak bark. The latter can be purchased in pharmacies. All spices, twigs, leaves and 1 tsp are placed at the bottom of sterilized jars. crushed bark. Cold brine is poured into jars with fruits and covered with nylon lids. Containers with pickles are placed in a dark and cool place.

Recipe for cucumbers in cucumbers

Many people liked this method, as it is quite simple, and the cucumbers turn out extremely tasty. Vegetables must be carefully selected: one part for preparing the cucumber mass, and the second for whole pickling. Ingredients for fermenting vegetables:

salt;
garlic;
dill;
leaves of horseradish, cherry, apple, raspberry and grape.

To prepare “cucumber sauce”, you need to grate fresh cucumbers on a coarse grater, then add salt and spices to the mixture. Place horseradish leaves and root at the bottom of the jars, lay out the cucumbers and fill with the mixture. We finish laying with horseradish leaves and garlic, then cover with nylon lids and put in the refrigerator. In just 2 weeks, “cucumbers in cucumbers” can be placed on the table and enjoyed their taste.

Experienced chefs recommend choosing beautiful, dense vegetables for pickling. Recipes for winter cucumbers in jars should be chosen according to your taste and based on what dishes they will be added to. For example, it is better to use pickled vegetables for pickle soup, and hard and crispy pickled cucumbers are more suitable for salads. You can add not only traditional dill and horseradish from herbs, but also tarragon, celery, basil, parsley, mustard and saffron.

Pickles cooked in tomato juice also have a special taste. There is no need to be afraid to experiment with different canning recipes, because only through your own experience can you select the most delicious canning methods.