Pickled crispy cucumbers in jars for the winter - cold and hot recipes

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Hello, my dear subscribers!

How glad I am to see you again as a guest. Today I want to immediately move on to the topic of the article, show recipes for how to pickle cucumbers at home. But so that you get them not only very tasty and salty, but also crispy. We will prepare such preparations quickly and easily in jars, right at home. And take a test in winter or spring. As necessary).

After all, such tasty gherkins are an excellent snack for any upcoming holidays that await us in the near future. You can make a vinaigrette or a super-sweet Olivier salad from them. So I think they should always be in your pantry or cellar. So that they can come to the rescue and help out at any time. How do you think?

Various seasonings and spices are used for this salty delicacy; without them, the preparation will not be interesting and will not taste as rich. But, nevertheless, the main thing is to take cucumbers that are not flabby or spoiled, because the result will completely depend on them and on the technology by which you prepare them. You also need to do everything with soul and good mood.

I also recommend choosing only the smallest and non-edible varieties of cucumbers, but choosing pickling ones. There are many nuances, this article with step-by-step recommendations and instructions will help you figure it all out. Therefore, as they say on TV, don’t switch. Run and choose the recipe you like and cook for your health.

Pickled and crispy cucumbers - a simple recipe for a 3 liter jar

As you know, the classic recipe involves adding any vinegar essence to such a preparation, or you can completely close it without it. I propose to cheat in this first option and add lemon instead of vinegar. What’s most interesting is that cucumbers prepared using this method also turn out crispy and very tasty. And most importantly, they do not cause harm to health.

Also, for safety, you can fill it three or two times with brine. If you don't understand what I'm talking about, it's not difficult to understand. As things go, friends, we'll figure it out.

It is due to this feature that you can easily store such gherkins right in your apartment, cool, isn’t it?!

Do you know why such preservation is convenient, because it also does not require additional sterilization with ready-made products. Agree, it's convenient. It is with this technology that our great-grandmothers and mothers cook and cook. Take a notepad and make a note for yourself. Or add this page to your bookmarks.

To be honest, this method is also good because the cucumbers turn out slightly vigorous, we personally just love them, it turns out great.

We will calculate the ingredients for 2 liters of marinade, you will agree that this is convenient, because then you can close at least liter or two-three liter jars.

I’ll immediately make a reservation that below this recipe there will be another one, which is the simplest and most delicious; for novice housewives I recommend taking it first.

We will need:

for a 3 liter jar:

• cucumbers
• water - 2 l
• dill sprigs with umbrellas - 2-3 pcs.
• bay leaf - 2-3 pcs.
• fresh garlic - 1 head
• mustard seed - 1 tsp
• allspice - 8 peas
• mixture of peppers (black and white in peas) - 1 tsp
• salt - 2 tbsp
• granulated sugar - 2 tbsp
• citric acid - 1 tsp for every 3 liter jar

Stages:

1. Just wash the picked green fruits in cold water and you can even let them swim in it for an hour. If the cucumbers were picked a long time ago, for example yesterday, then it is better to soak them in cold liquid for a couple of hours (2-3 hours) so that they restore their water balance.

Next you need to cut off all the “tips” on both sides. This is done so that the cucumbers marinate faster and the brine spreads evenly.

Remove the peel from the garlic and cut each clove in half.

2. Now put all the spices and herbs on the list into a sterilized jar. That is, dill umbrellas, peeled garlic cloves, bay leaves, mustard seeds and peppercorns.

3. Next, place the “little green tomboys” vertically in the jars. By the way, you can take 1.5 liter jars, it will be easier to empty them and eat them right away, then take 2 times less ingredients.

Heat water in a saucepan and as soon as it boils, pour the workpieces over the edges. Cover with lids and wait 15 minutes. Pour the liquid back into the pan and measure the amount. It should be about 1 liter. If it turns out less, add more regular water, that is, increase to 2 liters, so that it is convenient to put the ingredients according to the list. Add salt and sugar and boil.

To prevent the jar from cracking when you add boiling water, pour water into the center of the container and you can place a metal knife or fork under the bottom.

4. Immediately pour the boiling marinade over the prepared preparations. For a moment it will seem to you that the water in the containers begins to darken or becomes cloudy. Add citric acid to each jar, take 1 tsp. Put the lid on and roll it up with a special key so that everything is sealed.

Turn the jar upside down and let it cool under a blanket for 24-48 hours. And then take it down to a cool place where it’s dark.

As promised, another favorite recipe of mine, which has been tested by everyone around me, never fails. Try cooking! By the way, if you are familiar with Irina Khlebnikova (she is a video blogger), you may have already seen this description.

So, let's start pickling the cucumbers under the nylon lid. The recipe is reliable and proven, and resembles the taste of barrels, although the preparation is prepared exclusively in jars.

We will need:

Stages:

1. Take for work only those fruits that are suitable for pickles and salting. Never take edible cucumbers, use them only for food. Make salads.

2. If you have prepared a jar with a nominal value of 3 liters, since this is the most popular size, then you will need about one and a half kilograms of “green stuff”.

Before you start casting spells, wash the vegetables in running water and soak in cold plain water for 3-4 hours. Then cut off the “butt” on both sides of each gherkin. And rinse them thoroughly once more.

3. Next, prepare all the spices and herbs for use. They should only be plucked, and not wilted and bad in appearance. As you can see, here you will need garlic cloves already peeled, dill umbrellas, currant, tarragon and cherry leaves.

Be sure to also take horseradish, and the secret here is this: the leaves themselves don’t need to be put in, but its stems definitely need to be put in. They are the ones who give the finished dish crispiness. Wow, it’s in the petioles that all the power of magic lies.

4. In addition to dill umbrellas, you can also break sticks, that is, stems, as they are quite aromatic and will only enhance the taste of homemade preparations.

5. Thus, the standard set of products will be as follows: for one three-liter jar, take 5 cloves of garlic, 3 horseradish sticks measuring 10 cm, dill umbrellas - 2-3 pieces, currant and cherry leaves - a couple of pieces each, a sprig of tarragon, three or two pieces of hot chili pepper.

6. Next, dissolve the rock salt in hot water in one small glass. For one jar (3 liters) you will need 3 heaped tablespoons. Saddle the saline solution and let cool.

7. Place everything you need into the jars, do the installation without effort or pressure, but again, so that there are not many empty spaces. Fill each container with cucumbers up to the shoulders. It is advisable to put tarragon and dill umbrellas on top, and you can also add hot pepper and dill sticks. Fill about half the jar with cold water.

8. Then, pour the same salty water in which the salt was diluted. And then add cold drinking water again. You can, in principle, immediately put three tablespoons of salt in each jar and not dissolve it in advance.

Place a plate or bowl under each container so that the brine does not run off onto the table. And leave to stand at room temperature for 3 days, during this time the greens should sour and foam will form on top.

9. Then pour the brine into a saucepan and bring it to a boil, cook for about 1.5 minutes. And fill the workpiece again with hot marinade.

10. Voila, put on the nylon cover and send it to the cellar or pantry for storage. And after 2-3 weeks you can already eat and enjoy such a wonderful yummy. Pleasant discoveries and impressions, friends!

A simple way to pickle cucumbers for the winter with vodka

The alcohol content in preservation will not affect the taste, but will significantly increase the storage time. The presence of 1-2% vodka in the marinade allows you to avoid the use of vinegar.

For three 1 liter jars. you will need:

• 2-3 kg of cucumbers (depending on size);
• 1.5 liters of clean water;
• 2 tbsp. l. vodka;
• 3 tbsp. l. (without top) rock salt;
• 2 goals young garlic;
• 5 dill umbrellas;
• 6-7 currant leaves;
• 10 pcs cloves;
• allspice.

Sequencing:

1. Place sorted cucumbers in cold water to make them more elastic.

2. Wash the jars with dishwashing detergent. Rinse thoroughly and roast in the oven.

3. Peel the garlic, wash the leaves and umbrellas of the dill.

4. It’s time to take the cucumbers out of the water, at the same time trim the ends and wash them thoroughly.

5. Pour water over them and wait until it drains.

6. Place garlic, cloves and pepper in each container.

7. Fill the jars tightly with greens.

8. In a saucepan, boil a decoction of currant leaves and dill inflorescences. Dissolve the salt in the broth and strain it through 2 layers of gauze. Fill the filled containers up to the neck with hot brine.

9. After 20-25 minutes, pour the broth back into the saucepan, let it boil, pour in vodka and turn off the fire.

10. Pour the hot marinade over the preparations and immediately screw them on with metal lids.

11. Cover the jars with a warm blanket, and after 6-8 hours store them in a cool place.

How to pickle cucumbers in jars for the winter? Simple recipe without vinegar

Do you want to win the hearts of your household? The characteristic of this dish is that it is quickly made, and most importantly, eaten instantly. Moreover, the greens are cut up and it looks like something similar to a salad. Another name for this snack is cucumbers in cucumbers, that is, they are obtained in their own juice.

Here is such a gorgeous recipe that is a hit this year. The fact is that some of the gherkins are grated, and the rest, in general, watch the video and learn.

Interesting! It turns out my neighbor has been pickling cucumbers this way all the time, for about 20 years now, and I just found out.

The brine also tastes great, try and experiment, because there are a lot of recipes, find new items and the bomb.

Video on how to cold pickle cucumbers in a plastic bottle

This is what people can come up with! An interesting idea is to preserve cucumbers in a plastic bottle! This is, indeed, a method for the lazy: there is no need to sterilize jars, boil lids, or boil brine. It’s simple: I stuffed greens and gherkins into a plastic bottle, filled it with cold salt water, and that’s it!

I liked this method because you can use the last small cucumbers, and if they are not enough, then the remaining volume can be supplemented with tomatoes. If you are interested in this recipe, prepare

• small gherkins,
• horseradish and oak leaves,
• 3-5 cloves of garlic.

The brine is prepared at the rate of 100 g of rock salt per 1 liter of water. How to pickle cucumbers in a plastic bottle is described in detail in this video.

Cold-cooked cucumbers with mustard in jars

Well, now let’s look at another wonderful option, which is also impeccable. Especially for those who love a strong or fermented taste. It is with this recipe that you will achieve everything at once. Moreover, the list of products is so small that you don’t even have to remember it.

I think many, having prepared such a delicious dish, will say that this appetizer is similar in taste to the barrel version. Yes, that is right. But, the most important thing is that the cucumbers will also crunch, because the ingredients contain horseradish leaf and mustard, and they contribute to this.

If you look at many different recipes, you should have noticed that basically all the preparations are made using the hot method, which is a little time-consuming and not always convenient. This method is fast, in the sense that the brine will be cold. It’s incredible, but this can also be done, for those who don’t know yet.

We will need:

• cucumbers – 1.5 – 2 kg
• table salt - 2 heaped tablespoons
• dry mustard - 1 tbsp
• leaf of horseradish, currant or cherry - 1 pc.
• dill - 1 umbrella
• black peppercorns - 10 pcs.

Stages:

1. Prepare vegetables and herbs. Wash them thoroughly in running water. It is advisable to pour boiling water over an umbrella and a leaf of horseradish, currants and cherries. After that, take a sterile jar and place in it all the ingredients according to the list, the only thing is that the cucumbers can be cut into cubes, or put them whole and unharmed.

It is preferable to place salt and mustard at the very top before closing the jar.

Mustard acts as an excellent preservative that will prevent jars from flying up and mold from forming.

2. After everything is laid, fill it with ordinary cold water, not boiled, cover it with a nylon lid and lower it into the basement for long-term storage.

And don’t worry, all the dry ingredients will dissolve on their own. Try it out! The miracles are over, everything is simple and easy. In a couple of months, eat to your health!

Salting cucumbers in jars with dill and garlic

I would like to start with the traditional and well-known method of pickling cucumbers for the winter with the addition of dill and garlic. This very tasty, crispy, moderately salty and spicy snack will appeal to every member of your family. Well, a large number of ingredients for marinade and pickling will give your fruits a spicy aroma and remind you of the warm taste of summer.

Ingredients

Ingredients for 1 1.5 liter jar:

• 800 g cucumbers
• 2 blackcurrant leaves
• 2-3 cherry leaves
• 2 cloves garlic
• 1-2 dill umbrellas
• 1 horseradish leaf
• 1 sprig tarragon
• 2 pieces of hot pepper (1.5-2 cm)

For the marinade (per 1 liter of water):

• 2 tbsp. l. salt
• 1 tbsp. l. Sahara
• 4-5 peas of allspice
• 4-5 black peppercorns
• 1-2 buds of cloves
• 1 tsp. mustard seeds
• 2-3 bay leaves

Vinegar: for 1 jar of 1.5 liters. 50 ml each. 9% table vinegar.

Step by step recipe

Let's start cooking:

1. Wash the cucumbers thoroughly. Then cut off the ends and fill them with clean, cool water for 2 hours. This is necessary so that the vegetables are saturated with liquid and do not absorb the marinade after twisting.
2. Meanwhile, place prepared, cleanly washed spices into sterilized jars. You can place them in order: blackcurrant and cherry leaves, cut garlic cloves, an umbrella of dill, a leaf of crushed horseradish and a sprig of tarragon. Of course, you don’t have to put everything in – it’s optional.
3. Now we place the cucumbers tightly together. It would be great to put a little more garlic and red capsicum on top along with some seeds for some heat. If there are any voids left at the neck of the jar, you can fill them with sliced ​​vegetables.
4. Having compacted everything tightly, fill the jars with boiling water and cover with lids. In this form, leave them to warm up for 15 minutes. Then drain the water using a special lid with slots. We do this twice.
5. In the meantime, you can start preparing the marinade. For every liter of water, add non-iodized salt, sugar, allspice and peas, cloves, bay leaves and mustard seeds. Bring all contents to a boil and cook for 3 minutes.
6. After you drain the boiling water from the jars a second time, you can start pouring the marinade. Try to pour it so that the spices fall evenly into each container. Don't forget to leave some space for the vinegar as well. We pour it at the rate of 100 ml for every three-liter jar. - 9% table solution (30-40 ml is required for a liter jar; 50 ml is enough for a 1.5 liter jar).
7. After filling the jars to the very neck with marinade, cover with lids. Then wait 1 minute and twist tightly. Now turn the workpieces upside down and leave them in this position until they cool completely. There is no need to cover the cucumbers with anything, otherwise instead of crispy ones we will get tasty but soft fruits.

After cooling, you can store jars of pickles at room temperature or in the cellar. You can open the yummy food only after 2 months, if you really want to. In general, according to this recipe, cucumbers will last well until the next harvest.

How to pickle cucumbers in a barrel for the winter so that they are crispy? The most delicious recipe

I now suggest making cucumbers in a bucket or barrel, because that’s exactly what our parents used to do. In principle, if you use the previous option, you will end up with a dish that has a similar barrel taste. But this recipe is also special. Plus, if you have somewhere to store it, why not use it. After all, this is cool too!

We will need:

• Cucumbers - 10 liter bucket
• Horseradish root - 2 pcs.
• Horseradish leaves - 4 pcs.
• Dill umbrellas - 5 pcs.
• Cherry leaves - 3-6 pcs.
• Currant leaves - 4 pcs.
• Oak leaves - 4-5 pcs.
• Garlic - 3-4 heads
• Salt - around 10 tbsp per 1 liter of water, take 60 g

Stages:

1. Soak the “green ones” in fairly cold water for a couple of hours in order to saturate them with even more moisture. Then wash all the greens, these are fruit leaves, as well as horseradish root. Chop the garlic into the cloves and peel off the skin.

It is advisable to rinse the bucket with boiling water and wash it well with baking soda. Then place 8 cloves of garlic, a cherry and currant leaf, and an oak leaf on the bottom. Add horseradish root and a couple of dill umbrellas.

Next, start laying the cucumbers, but not all at once, but partly. Approximately in the middle, start adding spices and herbs again in any ratio (leave a little more to add at the very end). The only thing is that the remaining horseradish leaves will need to be placed on top of the entire workpiece. You can also put umbrellas on top.

Dilute the salt in 5 liters of plain water, and immediately fill the bucket with this brine.

2. That's all, simpler than steamed turnips. I threw everything into a bucket and filled it with salty solution. Cover with a lid and leave for a long time in a cool place, such as a cellar.

In a couple of weeks, or maybe even a week and a half, it will be possible to feast on it and take the first sample. In general, in this form, such homemade preparations cost a very long time, until next summer or spring. But I'm sure you won't let her wait that long for it). Eat for your health!

Great! As you can see, there is no sterilization here, no rolling under the lid, everything is quite and extremely clear, everyone can figure it out.

The most interesting thing is that the other day I came across another option for preparing it in a plastic bottle, I was really amazed. The author assures that he marinates like this from year to year, and nothing takes off. And it’s very convenient, even if you urgently need to put a bunch or a mountain of cucumbers somewhere. After all, glass jars are not always at hand, you must admit.

So I think the proverb would be appropriate here: “Live forever, learn, die a fool...” Ah, ha, watch the video.

Cold crispy cucumbers for the winter: recipe with horseradish and garlic

This recipe can also be considered one of the simplest ways to pickle cucumbers for the winter, because the sequence of actions is fundamentally no different. The only difference is that this time they add garlic and horseradish.

However, you should not overdo it with their quantity. Per liter, it is enough to put 2-3 cloves of garlic or the same number of small pieces of horseradish root (they can be replaced with small leaves of this plant).

Ingredients

Take the following ingredients for a 3 liter jar:

• 1.5 kg of cucumbers (you can take large fruits, but they should all be approximately the same size);
• 1.5 liters of water;
• 3 large spoons of salt;
• 1.5-2 level tablespoons of sugar;
• garlic – 5 cloves;
• horseradish – 2 leaves or several pieces of root;
• pepper – 15 peas.

Step by step recipe

The cooking technology is as follows:

1. Step 1. Wash the fruits and soak them for several hours in cold water.
2. Step 2. Prepare the greens, cut the garlic into large slices.
3. Step 3. Sterilize the jars and put herbs and spices in them.
4. Step 4. Place the cucumbers - quite tightly, but not too much.
5. Step 5. Fill with water to the top. We leave to ferment for 3 days, after which we close the lid and put it in a cool place. The product will be ready in 1 month.

Crispy pickles in liter jars with vinegar and vodka

I think that at first you were probably a little surprised, and maybe you were already familiar with this method of salting. In principle, nothing special, to be honest, I didn’t notice when adding vodka. But, of course, in any case it turned out tasty and crispy, which undoubtedly pleased me most.

I am giving a list of products in the form of an infographic, and as you can see, the amount of vodka is not indicated in it, so you need to add it in this way: for 1 liter jar you need to use 1 tbsp, water will need 500 ml. A mandatory component is horseradish leaves, and you definitely can’t go without them. Get them anywhere. Or then perhaps the cucumbers will come out soft and spread apart. But I can say that this is not always the case, it all depends on the type of gherkins.

We will need:

Stages:

1. Start cooking with prep work. Wash currant, cherry and horseradish leaves, and do the same with dill umbrellas. Peel the garlic cloves. Soak the gherkins in cold water for 4 hours if you picked them yesterday. And then wash them and place them on a towel.

2. These handsome guys are waiting for you after swimming. Inspect them, they should be tight and not flabby.

3. Place all the leaves and garlic cloves in order on the bottom of a clean jar, and then arrange the vegetables. Now in another container, mix salt with water and bring the liquid to a boil.

4. After that, fill the jar halfway with cool hot brine. Add table vinegar 9% in the required proportions.

5. And immediately add 1 tbsp of vodka. And now pour in the rest of the salty marinade. The brine may even spill slightly over the edges of the jar, no big deal. Put on the nylon lid and let the glass jar cool completely. You can also use iron. Store in the refrigerator or on an insulated balcony all winter. Happy discoveries!

These greens have a sour taste and are great for any salads, like Olivier salad, or add them to pickle sauce.

Pickled cucumbers - men's recipe

For those who like it hot, an original recipe for pickling cucumbers for the winter: in addition to boiling water, pour “fire water” into jars.

1. Coarsely chopped garlic, a couple of bay leaves, cherry and horseradish leaves, 1-2 tablespoons of dill seeds (or twigs and umbrellas) are sent into a washed container. Next, lay out the first “floor” of cucumbers, 2 tbsp on them. salt (with a little bit of salt). Shake a little and continue arranging the vegetables.
2. The contents are filled with ordinary cold water, covered with nylon lids, slightly shaken to evenly distribute the salt and left for 2-3 days on a tray or towel (in a room, but not in the sun).
3. The brine (pretty cloudy) is poured into a saucepan, put on the fire, wait until it boils, and after a couple of minutes remove from the heat.
4. 50 ml of vodka (or high-quality moonshine) is poured into each 3-liter container, then very hot brine.
5. All that remains is to roll up the metal lids, which have previously been in boiling water, and turn them over on a towel to check the tightness.

Such cucumbers can be stored indoors.

Spicy pickles - super delicious recipe

Well, if you want to cheer up, then use a spicy version of the snack for this. It will give your loved ones a pleasant aftertaste. And they will again and again beg to feed them such a royal treat with stewed potatoes or golden chicken.

You probably guessed that hot red chili peppers will be used in the recipe for a spicy sensation; you can also use ground ones. Capsicum is used here.

We will need:

For 8 liter jars:

Stages:

1. First of all, prepare the jars for use, sterilize them together with the lids. Then soak the cucumbers in a bath of ice water, and get to work in the morning.

2. Place five black peppercorns into each separate container (1-1.5 liters). Plus, of course, bay leaf (1 pc.), and all the other ingredients on the list, that is, a peeled clove of garlic, cherry leaves (1-2 pcs.), horseradish (1-2 pcs.) and definitely oak (1-2 pcs. .). Tarragon (a sprig) also goes well in this composition, and as you guessed it, chili pepper – one third of a pod (or half of it).

Next, place the greens in the jars right up to the very top, tightly so that there are few voids.

3. Next, cook the marinade. To do this, pour 4 liters of water into the pan, add granulated sugar and salt. Bring the mixture to a boil and seethe, then add vinegar. Turn off the stove and pour the prepared potion over the cucumbers.

Cover with lids and sterilize in another pan. That is, move the workpieces into this pan, put a towel on the bottom and then fill it with warm water up to the hangers of the cans. Turn on the stove and cook after boiling for 20 minutes over low heat.

4. Well, then, everything is as usual, close the jars with metal lids with a screwdriver and turn them over to the other side, as shown in the photo. Wrap in a blanket and cool to room temperature.

Pickled cucumbers - a recipe for preserving without vinegar

Well, now the most simplified recipe of today. This method is proven and the most popular among all others; cucumbers come out flawless. And they are stored even at room temperature in an apartment or warm room.

The secret is in his cooking method, it seems that the whole set of products is the same, but no, there are many distinctive features. So, read on.

We will need:

• Cucumbers – 1 kg
• Plain water - 1 l +1 tbsp.
• Allspice peas - 4 pcs.
• Currant leaf - 2 pcs.
• Dill umbrellas - 1 pc.
• Oak leaf - 1 pc.
• Garlic - 2 cloves
• Bay leaf - 1 pc.
• Horseradish leaf - 5 pcs.
• Cherry leaf - 2 pcs.
• Chili pepper - 0.5 pcs.
• Salt - 1.5 tbsp +1 tbsp

Stages:

1. Wash all herbs and vegetables in water. Check that all components are not damaged in appearance.

2. Cut the chili pepper and the head of garlic in half. You don't even have to remove the husks.

3. Then take a large bowl and place cucumbers in it, throw in all the ingredients given above. Except water and salt. Place horseradish leaves on top. And then mix salt and sugar in a cup, boil and pour this solution over the workpiece.

Place the lid on top of the cucumbers, and then make a weight. Leave in this position for a couple of days in a warm place. For the fermentation process to begin. During this time the brine will become really cloudy and not beautiful. The smell will be reminiscent of sour.

4. And the cucumbers will become slightly yellow. So, what do we do next? Strain the brine into a saucepan and remove all spices and herbs. Wash the gherkins in running water and place in clean, sterile jars.

Boil the brine you received, add another 1 tbsp. water and one teaspoon of salt, cook for 5 minutes and pour it hot into the cucumbers. Lower the lids from the top. Let stand for 5-10 minutes. Then drain the brine again and boil again. Then pour it again and close the lids hermetically, use either nylon or ordinary iron ones.

5. It is recommended, as always in such cases, to turn the workpiece over and let it cool under warm clothes.

6. And then consume and empty the containers! Good luck!

The most delicious hot pickled cucumbers

You will have to work a little, but in winter, when you pick up a strong, aromatic cucumber in your hand, you will not regret it.

You will need:

• Cucumbers.
• Carrots – one large or several small ones.
• Bell pepper.
• Dill - 2 umbrellas.
• Black and allspice – 4 peas each.
• Garlic – 6 cloves.
• Bay leaves - a couple.
• Horseradish leaves.
• Granulated sugar - a large spoon.
• Salt – 2 large spoons.
• Citric acid - teaspoon.

How to pickle:

• Soak the cucumbers for 2-3 hours.
• Place chopped garlic, horseradish leaves, pepper, dill umbrella, and bay leaf into each container.
• Tamp the vegetables tightly, interspersed with pieces of bell pepper without seeds and slices of carrots (if they are small, add them whole).
• Pour boiling water to the top, let it brew for 15-20 minutes.
• Pour the infusion into a saucepan, add salt and sugar. Boil, make sure the spices dissolve. Add citric acid and stir.
• Fill the jars and roll them up. Place it upside down and wrap it warmly. The next day, check the tightness of the seal and take it to a cool place.

How to pickle cucumbers for storage in an apartment

I think this is a great idea if you don’t have such cold rooms, or maybe you are a student or live and rent a house. There are many situations and just such an apartment option comes to the rescue.

It is important to understand that for storage in a warm room you need the darkest place, in a light one, and even more so, where there is sunlight, you cannot.

We will need:

for two three-liter jars:

• cucumbers – 4 kg
• salt - 6 tbsp
• dill - 150 g
• garlic - 1 head
• water - 5 l
• horseradish leaves - 150 g
• cherry leaves - 10 pcs.
• currant leaves - 8 pcs.

Stages:

1. Wash the vegetables in running water, and then soak them in ice water for 2-3 hours.

It is important to do this, since this particular procedure will restore the water balance and also help the cucumbers turn into a crispy state, and they will not be able to absorb a lot of brine.

2. Sterilize the jars in the way you like best. And then pour boiling water over all the leaves, peel the garlic and put everything on the bottom of the jar. Plus, don’t forget about dill umbrellas and horseradish. Next, the most important thing, start putting the cucumbers in jars. Place them tightly, but do not press.

Then take the salt and dissolve it in warm water. Fill glass containers with this salty solution. Close, or rather cover with nylon lids and wait for about 3 days. During this time, you will see foam several times, which must be removed with a spoon, this means that the fermentation process has begun.

By the way, after a while the jars will begin to change color, the brine will become dark and the smell will be sour, this is how it should be. This will happen after 2 days, and on the third day, pour the brine into a saucepan and boil, and then pour it over the cucumbers again. Water may need to be added.

3. Put on a nylon cover and place it where it is dark, for example under the bed. And when the right moment comes, enjoy! Happy discoveries!

Crispy pickled cucumbers - recipe with vodka

Incomparable cucumbers that you can crunch on just like that. They are good with potatoes or on a holiday table.

For a three-liter jar:

• Cucumbers.
• Garlic – 10 cloves.
• Vodka – shot glass (3 spoons).
• Horseradish - a couple of leaves.
• Cherry, currant leaves.
• Bulb.
• Bay leaf – 2 leaves.
• Dill - 2 umbrellas.
• Parsley - a couple of sprigs.
• Hot pepper - pod.

Solim:

1. Soak the cucumbers by adding water for 2 hours.
2. Place half of the greens, peppers, and onions, cut into rings, into a jar.
3. Fill the balloons with cucumbers. Place the remaining herbs, onions and chopped garlic on top.
4. Dissolve salt in cold water, add parsley, bay leaf, pour into jars.
5. Leave to salt for 2 days.
6. After the specified time has passed, pour the brine into the pan. Let it boil and cool.
7. Pour vodka into the jar and return the brine. Roll it up and take it to the cold for winter storage.

Sliced ​​cucumbers with ketchup for a 2 liter jar

I think this method is somehow reminiscent of store-bought canning, I don’t know why, I guess I often see such beauties on the shelves. To be honest, I had a separate note on this topic. There are other options there, even with tomato paste.

Incredibly delicious! Try to do it. Well, in the meantime, I advise you to watch this video. In it, the blogger suggests taking 1 liter jars for cooking, so for 2 liter jars just double all the ingredients.

Pickling cucumbers without sterilization under a nylon lid

Now I’ll show you another option for cooking using the cold method, this is what my relative always does. And by the way, you can say that this is grandma’s recipe. Such preparation is stored from one year to two years. If, of course, they last you until that moment.

We will need:

• cans of 1, 2 or 3 liters
• cucumbers
• horseradish leaves - 1-2 pcs.
• dill umbrellas - 1-2 pcs.
• oak leaves - 1-2 pcs.
• peppercorns - 8 pcs.
• dry mustard - 1 tsp
• chili pepper - 1 pc.
• garlic - head

for 1 liter of water:

• salt - 2 tbsp or 60 g
• a 3 liter jar takes approximately 1.5 liters of brine, so take 3 tbsp

Stages:

1. I think that you may have noticed that currant leaves are not included in this option; it is they, as some housewives believe, that give rise to mold and unnecessary bacteria.

Soak the cucumbers in a basin; if you don’t do this work, they will then reach the required water balance and take a lot of brine. This means that there could easily be little left in the bank.

Important! Use only pickled varieties of cucumbers, or they will become soft and moldy.

Place all the greens in jars along with peeled garlic, dry mustard and peppercorns. Take containers clean and sterile. If the jar is three liters, then take 6 cloves of garlic, 1 red chili, and 0.5-1 teaspoon of mustard powder (or you can do without it).

2. And then start laying the green fruits, they should have been lying in the water for quite a long time.

3. Now make a brine, dissolve the salt in water; a three-liter jar takes about 1.5 liters of liquid. Cover with lids and lower immediately into the cellar. And don’t worry, the cucumbers will turn out tasty and salty. Bon appetit!

Cold method of pickling cucumbers for the winter

Cold pickling of cucumbers has been time-tested. With this method, the basis of preservation is a large amount of salt, and the flavoring additives are fresh herbs and dried spices. The simplest and most popular additives usually grow in our gardens. These include dill umbrellas, horseradish leaves, and leaves from currant or raspberry bushes. Plus we add onions and garlic to them, then the pickles will be aromatic and piquant.

For a three-liter jar you will need:

• 2 kg of cucumbers (large ones are also suitable);
• 2 liters of clean water;
• 2 tbsp. l. salt (rock);
• black currant leaves;
• dill inflorescences;
• 4-5 garlic cloves;
• horseradish leaf;
• tarragon.

Sequencing:

1. Wash the gherkins collected from the beds thoroughly and rinse in clean water.

2. Wash and dry the three-liter container. Sterilize the jars in a way convenient for you so that the product can be stored longer.

3. Also thoroughly wash the dill, tarragon, currant and horseradish leaves.

4. Place all the seasoning on the bottom of the container, dividing equally between the jars.

5. Now you can fill the jar with gherkins. Stack them tightly to accommodate as many whole cucumbers as possible.

6. Dissolve salt in a bowl or saucepan with water. Pour the brine over the gherkins, not adding a little to the edge. Cover the jar with a lid and leave it to ferment in the room.

7. The foam that will form during fermentation must be removed periodically.

8. On the third day of fermentation, add water and roll up the jar with an iron can or close with a plastic lid. Place it in a basement, balcony or closet for storage. The place should be cool enough.

A simple recipe for crispy cucumbers with hot brine under iron lids

Another culinary masterpiece caught my eye, which I had somehow forgotten about. It is interesting because, firstly, it contains vodka, and secondly, in addition to horseradish leaves, currants and dill, marigolds and amaranth are also added. Which gives the unsurpassed taste of such home-canned food. Be patient and you will succeed with a bang.

We will need:

Stages:

1. Place all the ingredients on the list at the bottom of a clean jar, currant leaves, horseradish leaves, garlic cloves and dill umbrellas. Also amaranth and marigolds. All this, of course, must be washed in advance.

2. Next, put the cucumbers, which you first soak in a basin in water for a couple of hours, or better yet 5-6.

3. Dissolve the salt in water and pour the solution over the workpiece. After that, cover with a nylon lid and wait 4-5 days. After the required time has passed, pour the brine into a saucepan and boil for 5 minutes. And then pour it hot back into the jar and add a spoonful of vodka.

4. Take a seaming machine and screw it under the metal lid. Turn the jar over to the other side and wrap it in a blanket. Cool and lower into the basement or store in the refrigerator for long-term storage.

Pickling large cucumbers

If you don’t have small and medium-sized cucumbers, but only large ones, you can, of course, stuff them whole into jars. But in this recipe we will cut large cucumbers into slices for pickling.

For pickling according to this recipe, take:

• Cucumbers – 1 kg.
• Horseradish – 1 root
• Garlic – 3 cloves
• Dill, hot pepper (pod)
• Salt

Wash the cucumbers, cut them into slices and put them in a saucepan. Prepare the brine and pour it cold into the cucumbers.

We put hot pepper, garlic, and horseradish root there.

Cover the pan with a lid and place a jar of water on top as a weight.

In a day or two, the cucumbers will be ready. Bon appetit!

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