Winter preparations from cucumbers without sterilization: the best recipes with photos, useful tips

Summer gives us a rich harvest and we need to prepare it for the winter. During the cold period, the human body also needs vitamins and minerals. Today I want to tell you how you can pickle cucumbers without sterilization. There are simply countless recipes for canning gherkins. It is quite difficult to choose the appropriate option for preparing vegetables from this variety. Therefore, I have written for you a selection of the best recipes for crispy pickled cucumbers for the winter in jars without sterilization. A variety of marinade is used to preserve them; you will be pleasantly surprised.

Before pickling cucumbers, you need to do the following manipulations:

The cucumbers are soaked for four hours in ice water, this is done so that the gherkins are crispy.
Then the cucumbers are scalded with boiling water and immediately washed with ice water. This is done so that they retain their fresh green color.

So let's get started and look at recipes for making cucumbers.

Features of salting without sterilization

Recipes without sterilization are suitable for those who want to quickly and easily prepare pickles. This method avoids boiling water, preparing jars and wasting time on sterilization.

The main thing is to follow the recipe and use the prescribed amount of ingredients. In terms of taste and necessary beneficial properties, these vegetables are not inferior to sterilized cucumbers.

Warning! “Quick” preparations are stored only in the refrigerator or in a cold basement.

Preparing containers and ingredients

For salting, ripe and young cucumbers of the same size are selected. You can use any varieties except salad varieties. Experienced chefs recommend pickling cucumbers with tubercles: they turn out crispier.

Before cooking, vegetables are checked for external damage; cucumbers with cracks and dark spots are not suitable. Using overripe cucumbers is not recommended: they turn out soft and bland.

Important! Before salting, check the expiration date of spices and herbs, as well as the availability of the necessary ingredients. It is advisable to use coarse rock salt and water from a well or spring. Some people use bottled or filtered water. The taste, usefulness and durability of the preparations depend on the properties of water.

How to select and prepare cucumbers

Choosing the right ingredients for canning is not always as simple a task as it might seem at first glance.

Did you know? Regular consumption of cucumbers prevents the development of atherosclerosis, kidney failure and other problems associated with excessive amounts of cholesterol in the human body. However, this only applies to fresh vegetables, since salted ones lose a significant share of their benefits.

However, there are a number of generally accepted recommendations that significantly facilitate this task:

Give preference to slightly dirty cucumbers that show by their appearance that they have not been washed. Usually, when performing this task, the surface of the vegetable is scratched or dented, which is why fermentation processes begin in it, invisible to the naked eye. You won't get any crunch from this cucumber.
You should not buy ingredients for preparation in chain stores, especially if the products are supplied to them by foreign companies. Sometimes imported cucumbers are coated with paraffin, which means that if they are not properly cleaned, you can get an upset stomach after eating them.
Pay attention to the size of the fruit. The ideal option for preservation would be greens that are 7–10 cm long, since most often their internal seeds are not yet fully ripe, and therefore will not be noticeable when the preserve is consumed.
The color of the fruit plays an equally important role. Fresh and young specimens are always dark green in color and resemble a cherry leaf. One of the most suitable varieties for pickling are fruits with a light tip or a small number of light stripes along the entire surface. The main requirement in this case is the absence of yellow spots on the peel.
The peel should be soft and thin to quickly absorb brine or marinade. Salad varieties are not suitable for this, as they have a thick skin, and to make sure of this, just press on the surface of the vegetable with your fingernail: if it does not break, you should find another option for preservation.

Some housewives choose to preserve vegetables with dark pimples, which are most often a sign of a variety bred specifically for preservation. By comparison, white-pointed cucumbers have much thicker skins, so they are considered more of a salad variety. In addition, buy cucumbers only from trusted sellers who can guarantee their quality or, even better, can provide the buyer with a certificate of quality for their products.

Cold pickled cucumbers: traditional recipe

In this traditional recipe, we recommend using cold pickling of cucumbers for the winter, which, unlike the sterilization method, is more convenient and faster. The secret to this recipe is using quality cucumbers and water and following the process.

Ingredients:

Cucumbers - 1.5 kg;
Water - 1.5 l;
Salt - 3 tablespoons;
Sugar - 1 teaspoon;
Black peppercorns - 6 pieces;
Dill - 4-6 umbrellas.

Preparation:

Choose the cucumbers for pickling carefully; they must be the same size and have dark skin. Wash the cucumbers thoroughly under running water.
Take spring water or bottled water. If you use regular tap water, let it sit for a few days and then cool it. Prepare a brine from the required amount of water and salt.
Place the peas and dill umbrellas in a jar.
Place the cucumbers in the jar in even, tight rows.
Pour the prepared brine over the cucumbers to the top of the jar.
Place the jar of cucumbers in a dark place or cover with a thick blanket. Leave the cucumbers for 3 days at room temperature.
At this time, the fermentation process will occur in the cucumbers. Periodically clean the film on the surface and add a little clean water.
After 3 days, wrap the jar of cucumbers with an iron lid or tightly close it with a plastic one and transfer it to a cool place for storage.

Bon appetit!

Spicy cucumbers with vinegar in liter jars: a simple recipe just like in the store

If you want to roll up crispy store-bought pickled cucumbers in jars for the winter, then try preparing them using this recipe.

Ingredients calculated per 1 liter jar:

Small cucumbers - 900 grams;
Sugar – 60 grams;
15 grams of 70% vinegar;
2 sprigs of dill (fresh)
Table salt – 25 grams;
Three cloves of garlic;
6 peppercorns;
Mustard (seeds) – 1 teaspoon;
2 laurel leaves.

Step-by-step preparation of crispy, store-bought cucumbers:

Wash cucumbers and dill with water to remove dirt.
Peel the scales from the garlic and wash it with water.
Place pepper, garlic, dill, bay, mustard, and cucumbers in a sterilized jar. Pour boiling water into a glass container and cover it with an iron lid (sterilized).
When the jar has cooled, pour the liquid from it into the ladle. Add sugar and table salt to it. Place the container on the stove.
Add vinegar essence to the jar. Pour brine over vegetables. We seal the jar with an iron lid and place it upside down. You cannot wrap it, otherwise the cucumbers will not be crispy. When the 1 liter jar has cooled down, put the store-bought cucumbers in a cool place, for example in the refrigerator.

With parsley without sterilization

Parsley leaves give the appetizer a pleasant, rich aroma and beautiful appearance. This snack looks appetizing both in a jar and on a plate.

Ingredients:

cucumbers – 800 gr;
fresh parsley – 100 gr;
apple cider vinegar – 200 ml;
dill – 2 sprigs;
garlic – 3 cloves;
salt – 60 g;
chili pepper – 1 piece;
black pepper – 5 peas;
mustard to taste.

Preparation:

Wash the cucumbers and soak in cold water for 50 minutes.
Wash the vegetables, cut the pepper into slices.
Pour apple cider vinegar into water and add salt. Bring to a boil, add black pepper and mustard.
Wash the jars, place sprigs of dill and parsley on the bottom. Place cucumbers, chili peppers and garlic on top of each other.
Pour the marinade onto the cucumbers, roll up with steel lids and cool.
Store in a basement or cellar for 3-4 months.

For reference: Apple cider vinegar contains B vitamins, potassium, iron and phosphorus. The story of its appearance is interesting: air got into a bottle with apple tincture, resulting in apple cider vinegar. In past centuries, people used it as a bactericide.

Which jars are best to use?

Glass jars with a volume of 1 - 3 liters with a soft shape around the neck and bottom, resistant to temperature changes, are suitable for preparations. It is convenient to store this container in the basement or at home.

Author's note

Agapov Vladislav

“Quick” preparations are stored exclusively in the refrigerator or cool basement.

Take liter containers if there are 2-3 people living in a family. A three-liter container is suitable for a large family. Check the jars carefully for integrity, rinse with baking soda, and dry.

Sterilize small vessels in a microwave or oven. We recommend achieving sterility for large bottles using proven methods: using steam or filling them with boiling water for a quarter of an hour. Also, prepare your spices ahead of time.

Cold salting of cucumbers in jars for the winter

This is the best (time-tested) and usual way of pickling cucumbers for the winter. This is suitable when you need to salt a lot of vegetables at once and you are limited in time. By following the suggested recipe, you will get crispy and strong pickles.

Ingredients (for 3 liter jars):

Cucumbers - 2 kg;
Cherry leaves and horseradish to taste;
Dill umbrellas - 4 pieces;
Garlic - 4 cloves;
Black pepper - 6 pieces;
Salt - 3 tablespoons.

Preparation:

In a perfectly clean jar, place the washed horseradish and cherry leaves at the bottom.
Place dill umbrellas on them.
Peel the garlic and cut into pieces.
Wash the cucumbers thoroughly and place them tightly in the herb jar.
Distribute the chopped garlic among the cucumbers.
Pour the required amount of salt into the jar of cucumbers.
If you are sure of its good properties, pour cold running water over the vegetables to the top of the jar.
Leave the cucumbers for 3 days at room temperature. During this time, the fermentation process will occur in the cucumbers.
After 3 days, pour the brine out of the jar.
Add a tablespoon of salt to the cucumbers and add fresh tap water.
Seal the jar tightly with a plastic lid and store it in a cool place. The fermentation process of the cucumber will end, and they will be perfectly preserved until the end of winter.

Bon appetit!

How to prepare cucumbers from the garden and store

The process of preparing for salting includes the following steps:

Before salting, the fruits are carefully cleaned with a soft sponge or cloth.
After washing, the greens are poured with cold water. The harvest from the garden is soaked for up to two hours; for store-bought cucumbers, the time increases four times.

Author's note

Agapov Vladislav

Change the water after 2 hours. The cooler the liquid, the crispier the final product.

This step is necessary for the fruit to absorb maximum moisture and eliminate voids. The pickles will contain juicy and elastic vegetables. The procedure of soaking cucumbers is also useful because 15% of nitrates are released from cucumbers.

However, don’t overdo it with soaking. Vegetables may spoil. If white, soapy circles float in the bowl, urgently rinse the strong ones under running water and place in a colander.

After the “water pool”, wash the cucumbers using clean filtered liquid and remove other contaminants.
Then place the fruits in a separate dry container to dry.
The final, but optional step of preparation is trimming the cucumber ends, where, according to some housewives, nitrates are stored, giving a bitter taste.

Look at the recipe for pickled cucumbers for the winter for 1 liter without vinegar, since most housewives prefer to roll them in small portions.

Canning cucumbers for the winter?

Not really

With garlic

This dish is an excellent prevention of flu and colds.

Ingredients:

cucumbers – 1.5 kg;
garlic – 500 gr;
water – 1 liter;
salt – 110 g;
dill – 3 sprigs;
cherry leaves – 5 pcs;
currant leaves – 5 pcs;
horseradish leaves – 2 pcs.

Preparation:

Wash the cucumbers, trim the ends, place them in a bowl and cover with fresh water, let stand for an hour.
Dissolve salt in water. Wait until it completely dissolves.
Place cherry, horseradish and currant leaves in a jar. Place the cucumbers tightly, distribute the peeled garlic cloves and dill branches between them.
Cover with a lid or thick cellophane and leave for 4 days at room temperature.
Drain the brine and rinse the vegetables with cold water. Place the garlic and cucumbers back into the jar, fill with clean water and seal.

Store in the pantry.

FAQ

How long do cucumbers ferment?

The first stage of salting can be carried out in an enamel pan, bucket or other suitable convenient container, placing it along with the contents in a dark place at room temperature.
If the room is hot, two days of fermentation is enough. Fermentation continues for up to 4 days at a lower temperature. Pickled cucumbers without vinegar for the winter always turn out crispy and sour.

For a detailed answer, watch the video:

Is it possible to pickle overgrown cucumbers this way in a good year?

Overripe specimens are considered tasteless due to their large seeds and harsh peel.
Such fruits can be salted. We offer an interesting recipe without vinegar and sterilization “Cucumbers in cucumber filling”:

Grate the pre-peeled yolks and add salt at the rate of 1 heaped tablespoon of salt per 1 liter of grated mass. This is enough to pickle a three-liter jar of gherkins.
Place blackcurrant leaves, horseradish, dill, bay leaf, cloves of garlic and a piece of hot pepper on the bottom of the container. Add allspice corns, cloves and cinnamon. Next, fill the gherkins with the grated pulp in layers.
Place currant, cherry, horseradish leaves on top, add cucumber mixture to the neck of the jar and close with a plastic lid. Store in a cool place.

Alternatively: Place pressure on top and keep for 3-4 days at room temperature. Then close the lid and take it to the basement for storage.

Author's note

Agapov Vladislav

Lactic acid, found in overgrown cucumbers, and salt are quite reliable preservatives.

How long do these cucumbers last?

If stored in a pantry, it is better to rinse the cucumbers with boiling water; if in a cold basement, it is not necessary to rinse them.
Pickled cucumbers without vinegar and sterilization, prepared without violations, are stored under iron lids in the basement for 2 years.

Once opened, the snack is stored for no longer than a week. Opened cucumbers are kept in brine - this way the vegetables retain their taste longer.

With mustard

The appetizer with the addition of mustard has a spicy aroma. It is important to follow the recipe, otherwise the preparation will turn out very hot.

Ingredients:

cucumbers – 2 kg;
mustard seeds – 30 g;
water – 2 liters;
coarse salt – 100 g;
black pepper - 5 peas;
dill - 5 umbrellas;
cherry leaves – 5 pcs;
oak leaves – 5 pcs.

Preparation:

Wash the cucumbers and soak in cold water for 3 hours.
Place cherry and oak leaves and a couple of dill umbrellas in a saucepan.
Cut off the ends of the cucumbers and place them on top of the leaves. Add mustard and black pepper.
Pour water into a clean pan and add salt. Stir and bring the brine to a boil.
Pour the brine into the cucumbers and cover with a lid. Place in a cool place for 3 days.
Drain the brine and boil again. Wash the cucumbers and transfer them to jars along with the garlic. Pour the brine into a jar, close the lid and cool. The cucumbers are ready as soon as the brine becomes clear and the sediment sinks to the bottom.

Selection and preparation of cucumbers

First of all, you need to choose the right vegetables for preparations. Greens that are 10–15 cm long, no more, look best in jars. These cucumbers are good to put even in half-liter jars. You need to take even, whole, uniform dark green color, with pimples and spines, elastic greens. Their skin should be thick so that it is difficult to pierce it with a fingernail. Then the final product will be crispy.

It is advisable to place greens of the same size in one glass container. Before preserving, selected vegetables are soaked in a container with cold water for 3–4 hours. The water should completely cover them. This procedure will reveal “hollow” cucumbers (they will float), and the fruits will be saturated with water and will not absorb the marinade. After soaking, wash the vegetables thoroughly.

Important! If the recipe uses vegetables other than cucumbers, they also need to be washed, peeled, and chopped. The greens also require preparation (washed, doused with boiling water, chopped).

Cold way

For preparation, we recommend using water from a source or well; tap water is not suitable.

Ingredients:

cucumbers – 1.5 kg;
water – 2 liters;
salt – 70 g;
cherry leaves – 4 pcs;
currant leaves – 5 pcs;
horseradish leaves – 3 pcs;
2 bay leaves – 2 pcs;
garlic - 4 cloves;
dill and parsley to taste;
black pepper -8 peas.

Preparation:

Wash the cucumbers, transfer them to a deep bowl and immerse them in cold water for 7 hours.
Wash the leaves and blanch them with boiling water, place them at the bottom of the jar. Add a few black peppercorns, bay leaves, horseradish, and garlic.
Wash the cucumbers and lastly add the remaining oak, currant and cherry leaves.
Mix water with salt and pour into jars.
Cover with a nylon or plastic lid and put in a cool place for a month.
After 30 days the product is ready for use.

Vegetables are saturated with a strong woody smell, cucumbers will become elastic and crispy. Fresh leaves are required for production.

Recommendations for salting

To make winter cucumbers healthy, we recommend:

To prevent mold, put a pinch of horseradish root under the lid;
Prick the greens with a fork in several places.

Under the nylon cover

To prevent pickling cucumbers from exploding for the winter and retain its vitamin composition, it is stored under nylon covers in the refrigerator for 3-4 months.

Under iron covers

If the lids are metal, then they are placed in a dry cellar or basement. The optimal temperature for storage is from 0°C to +4°C, air humidity is a maximum of 85%.

Pickled cucumbers with vodka without sterilization

Like out of a barrel

Cucumbers taste like good cucumbers, pickled in huge wooden barrels. Since special containers are not required for production, this recipe can be easily repeated in an apartment in the city.

Ingredients:

cucumbers – 1.5 kg;
garlic – 1 head;
onion – 1 piece;
oak leaves – 10 pcs;
red currant leaves – 5 pcs;
salt -100 gr;
sugar – 80 g;
water – 2 liters;
black pepper – 8 peas;
a mixture of peppers to taste.

Preparation:

Soak the cucumbers in cold water for 2.5 hours.
Wash the jars, place oak and currant leaves on the bottom.
Peel the onion and garlic, cut them into slices and add to the jar.
Add cucumbers and black pepper.
Pour water, add salt, sugar and pepper to taste.
Cover with a lid and leave in a cool place for 3 days.
White foam will appear on the surface; it is removed every day.
Boil the brine, pour it back into the jar and roll it up.

Preserving cucumbers under a nylon lid

Vegetables that do not require long-term storage are sometimes covered not with metal, but with nylon lids. This method is suitable for those who do not want to bother with cooking brine, sterilizing containers and using a seaming machine.

To salt 1 liter you need:

young cucumbers – 600 g,
garlic – 1 clove,
horseradish, currant and cherry leaves - 1 pc.,
dill umbrellas – 2 pcs.,
dry mustard powder dry mustard powder – 1 tsp. (optional),
water – 1 l,
salt (non-iodized) – 2 tbsp. l.,
mixture of peppercorns - to taste.

Preparation:

Soak the gherkins for 2-3 hours.
Wash the jars, dry them, place garlic slices, herbs, seasonings and spices on the bottom.
Place vegetables in prepared container, add dry mustard
Prepare the brine in a separate container and fill the bottles up to the neck.
Cover with nylon lids and immediately take to the refrigerator or basement.

This preservation can only be stored in a cold place for 4-6 months! The product is ready in 1.5-2 months.

Pickled cucumbers with 9% vinegar

This is the traditional method of pickling cucumbers with vinegar. Using it as a basis, you can come up with one or more of your “signature” recipes, collecting spices and herbs to taste.

Ingredients:

cucumbers;
salt - 2 tablespoons;
sugar - 1 tablespoon;
allspice - 2-3 peas;
9% vinegar – 30 ml;
dill - 1 umbrella;
garlic - 2 cloves.

Preparation is similar to the previous recipe.

Recipe for cucumbers and hot peppers for the winter

Ingredients:

freshly picked cucumbers - 2-3 kilograms;
garlic - 4 cloves;
hot pepper – 1 piece;
allspice peas – 5 g;
bay leaf – 5 pcs;
mustard seeds - 1 teaspoon;
9% vinegar;
salt;
sugar.

Preparation:

First, the process of scrupulously washing and drying the cucumbers begins.
Take two small jars and add three allspice peas, two bay leaves and two cloves of garlic.
Add half a teaspoon of mustard and two or three pieces of hot pepper with seeds.
Cut off the ends of the cucumbers and place the vegetables in a jar in an upright position.
Pour boiling water over and leave for 25 minutes.
Then drain the water from the cans into a large saucepan, add sugar and salt in the amount of 2 tablespoons per liter of water.
Bring the mixture to a boil and pour back. Pour 2 tablespoons of 9% vinegar into each container.
Cover the jars with lids, place them upside down, and leave to cool. Then transfer to the refrigerator or store at room temperature.

Spicy crispy cucumbers with chili peppers, marinated in 1 liter jars

Pickled cucumbers for the winter with the addition of apple cider vinegar are best rolled up in liter jars, believe me, they will turn out very crispy and tasty.

Calculated ingredients for two liter jars:

Cucumbers - 1.2 kg;
Two chili peppers;
Two garlic heads;
A bunch of dill;
Vinegar (apple) – 90 grams;
20 grams of table salt;
30 grams of sugar.

Preparation:

We wash the cucumbers with water and cut each gherkin into four parts.
Peel the scales from the garlic and wash it with water.
Wash the chili pepper with water. Cut it into rings.
We wash the dill with water to remove dirt.
Place the ingredients in layers in sterilized jars. Pour boiling water into them. Cover the jars with screw caps (sterilized).
After 5 minutes, drain the water from the cans into a ladle. Add sugar, vinegar and salt to it. Place the ladle on the stove. The marinade should boil for 2 minutes.
Pour the marinade into the jars and seal them with screw caps. Place the pieces upside down and cover them with a towel. We put the cooled twists into the cellar.

Cucumbers in apple cider vinegar for the winter

Regular table vinegar is often used to prepare marinades. But pickles can be made with apple cider vinegar. Malic acid has a milder taste and a less pungent odor.

The aroma of fruit in combination with other ingredients gives pickles a special taste.

Ingredients:

cucumbers – 1 kg;
garlic - 4-6 cloves;
parsley and dill - 4 sprigs;
cherry and black currant leaves – 4 pcs;
black pepper - 6 peas;
bay leaf – 2 pcs;
salt -2 tablespoons;
sugar - 4 tablespoons;
apple cider vinegar - 2 tablespoons.

Preparation:

Place the prepared cucumbers in jars along with spices according to the recipe. Pour boiling water, simmer for 20 minutes.
Drain the water into a separate container, bring the volume to 1 liter and bring to a boil, dissolve salt and sugar. Remove from heat, add apple cider vinegar, mix well.
Pour the hot marinade over the preparation and close the lids. Turn the jars over, cover with a blanket and let them cool completely.

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

Pickles, gherkins and other varieties of small cucumbers are usually rolled into liter containers. About 10-12 small fruits are placed in one such jar, their weight is about 0.5 kg.

To roll four liters you will need:

pickles – 2 kg,
dill umbrellas – 5-6 pcs.,
horseradish leaves - 2 pcs.,
peeled garlic – 5-6 cloves,
peppercorns – 4 pcs.,
vinegar 9% – 4 tbsp. l.,
water – 2.5 l,
salt for preservation – 150 g,
granulated sugar – 3 tsp.
currant and cherry leaves (optional) - 2-3 pcs. (they will give a unique aroma).

Preparation:

Wash the cucumbers well, place in a deep bowl, cover with chilled water and set aside for a couple of hours. This will increase their turgor and eliminate possible bitterness.
Place the greens tightly into clean, dry and sterilized containers and add seasonings.
Prepare the brine and place it on the fire. After boiling, pour the solution into containers and wait 20 minutes until the liquid becomes warm.
Drain the brine from the cylinders into a saucepan, add sugar, salt and boil again, pour into containers with vegetables.
Cool the jars for about 15 minutes, once again pour the solution into the pan, boil and finally fill the jars.
Pour 1 tbsp into each liter. l. vinegar, cork and, turning it upside down, wrap it in a blanket or blanket until it cools completely. Store in the living room, cellar or basement.

Be sure to read:

How to properly store green tomatoes so that they turn red and last until the New Year

The shelf life is sufficient - 1-2 years in cool conditions and 1 year in room conditions. Tasting is recommended no earlier than 25-30 days after pickling.

Recipe with lemon

A colorful and bright appetizer will decorate a festive table. Use both whole and sliced lemons.

Ingredients:

cucumbers – 2 kg;
lemon – 1 piece;
garlic - 4 cloves;
mustard seeds – 20 g;
bay leaf – 5 pcs;
black pepper - 5 peas;
sweet peas to taste;
sugar – 100 g;
salt – 100 g;
citric acid – 20 ml.

Preparation:

Wash jars and ingredients. Place garlic, bay leaf, and pepper on the bottom.
Cut the lemon into slices.
Place cucumbers and lemon on top and pour boiling water over everything and leave for half an hour.
Prepare the marinade: mix water with salt, sugar and citric acid.
Drain the jar and add marinade.
Roll up the jars and cool. Store in the basement.

For harvesting, choose lemons with rich yellow peel. It should be hard and slightly porous. Choose firm lemons; soft ones are not suitable. We put the lemon along with the seeds, they will add flavor to the snack.

Recipe for preparing a preparation without vinegar with aspirin

It has now become possible to use aspirin. This is acetylsalicylic acid, which, like citric and malic acid, helps our pickles successfully survive the winter in the cellar.

However, it may cause allergies, so it is not suitable for all families.

Ingredients:

9% vinegar – 16 ml;
granulated sugar – 1.5 tablespoons;
aspirin - 1 tablet;
salt - 1.5 tablespoons;
garlic - 2 cloves;
dill;
horseradish leaf;
1 liter sterilized jar;
cherry and currant leaves – 3 pcs;
allspice - 4 peas.

Preparation:

Place seasonings in a jar: garlic, herbs, leaves and pepper.
The fruits are washed, dried and the ends are cut off.
Heat water in a kettle and pour boiling water over the cucumbers. We cover with a sterile lid and leave to cool until you can grab the sides of the jar.
The vegetables are warm, pour this water into the pan. Add vinegar, salt and sugar.
We wait until the brine boils and put an aspirin tablet in the jar itself.
Pour boiling brine over the cucumbers and immediately close the lids.
Wrap the workpiece in a blanket and wait until it cools completely.

Features of harvesting cucumbers for the winter without sterilization

The sterilization process is replaced by triple pouring . Vegetables in jars are first poured with boiling water and left to cool for 10-25 minutes. Then pour this water back, bring it to a boil again, and refill the cucumbers. Cool this time for 10-15 minutes. And once again pour the water into the pan, but add the bulk ingredients.

After pouring the vegetables in for the third time, the marinade is not poured back. All that remains is to screw on the lids.

Features of the workpiece without sterilization:

For freshness, housewives often use an aspirin tablet. In a recipe without sterilization, aspirin alone will not help maintain the freshness of the product. It can only be used as a complement to vinegar or citric acid.
Pre-sterilization of empty jars is mandatory. The lids also need to be doused with boiling water or boiled.

Quick and tasty recipe with vodka and vinegar

And finally, I offer a unique recipe for pickling cucumbers with vodka. To speed up the process, we will also add vinegar, which, as I wrote at the beginning, is not typical for the curing process. But for speed it is important. This recipe is for quick pickling only, but the cucumbers will take a week to cook.

Ingredients:

Cucumbers - for a 3-liter jar (depending on the size, the quantity may vary);
Leaves of horseradish, black currant, cherry - a couple of pieces each;
Dill umbrellas;
Garlic - a couple of cloves;
Black and allspice;
Water - 1.5 l;
Salt - 3 tablespoons;
6% vinegar - 2 tablespoons;
Vodka - 100 ml.

Preparation:

Immerse the cucumbers in cold water for 3 hours, then drain the water and cut off the ends.
We put all the spices and leaves at the bottom of a sterilized jar, after which we compact the cucumbers tightly.
Pour boiling water with dissolved salt and vinegar into a jar. We leave room for the vodka, which we pour at the end so that the liquid is around the edge.
Now cover the jar with gauze and leave for 12 hours, removing any foam that forms.
After the set time has passed, close the jar with a nylon lid, boil it in water for a couple of minutes and place it in a cool, dark place.

In a week the pickles will be ready.

Here is such a selection, fascinating and varied. I'm sure you've already mapped out a recipe that pleases you.

The best recipes for pickling cucumbers without sterilization

Pickling cucumbers is considered an easy process, but it also has its own nuances that should definitely be taken into account. Only by following all the subtleties can you get delicious twists for the winter.

Recipe No. 1

Crispy cucumbers

Difficulty of preparation: easy.

You can add onions or bell peppers.

Did you know? People learned to preserve thousands of years ago. For example, in the tomb of Tutankhamun they discovered a roasted duck, doused in oil and sealed with resin. Having lain underground for more than three thousand years, the duck remained edible.

Cooking time: 2-3 hours

Steps 9 ingredients

Video recipe

cucumbers 1.3-1.5 kg
sugar 2 tbsp. spoons
salt 50–60 g
allspice and black pepper 4-5 peas
vinegar (9%) 25 g
garlic 1-2 cloves
small piece of hot pepper
dill umbrellas 1-2 pcs.
horseradish 1 sheet

Nutritional value per 100 grams:

Calories: 13 kcal

Protein: 1 gram

Fat: 0 grams

Carbohydrates: 2 grams

Cucumbers of equal size are selected and filled with water.
Jars are sterilized. The lids are also processed by boiling.
Garlic, spices, and dill are placed at the very bottom of each container.
Next, the jar is filled tightly with cucumbers.
Everything is covered with horseradish on top.
Pour boiling water over the cucumbers, cover and leave for 10 minutes.
Water is poured into a saucepan, salt and sugar are added, and stirred. Boil.
The marinade is poured into a jar, vinegar is added and the pickling is immediately rolled up.
The containers are turned upside down and covered with a blanket.

After the pickles have cooled, they can be transferred to storage (basement, pantry, etc.).

Video: crispy pickles

Video recipe

Crispy cucumbersVideo recipe: Crispy cucumbers

Recipe No. 2

A simple and quick pickling recipe

For those who want to quickly prepare pickles, the following option is suitable.

Difficulty of preparation: medium difficulty.

Did you know? Modern canning was invented in 1804 by Nicolas Appert. He sterilized the products, thereby killing pathogenic bacteria.

Cooking time: 2-3 hours

Steps 9 ingredients

Video recipe

cucumbers 3-4 kg
dill umbrellas 1-2 pcs.
fruit leaves (currants, cherries - to taste)
horseradish (root part or leaves) 2 pcs.
garlic 3-4 cloves
black and allspice 4-5 peas
salt 150–180 g
sugar 5 tbsp. spoons
vinegar (9%) 80–100 ml

Nutritional value per 100 grams:

Calories: 15 kcal

Protein: 1.5 grams

Fat: 0 grams

Carbohydrates: 2 grams

Place dill, fruit leaves, horseradish, garlic, pepper into the processed jars (you can put mustard seeds and coriander).
Place cucumbers on top, sprinkle salt and fill with plain water. The pickles are left for a day.
After 24 hours, pour out the water and pour new water over the vegetables for 5–7 minutes. Then the water is drained again.
Prepare the marinade, pour it into jars, and roll it up.
The jars are turned over and covered with warm material.

Video: the simplest recipe for pickling cucumbers

Video recipe

A simple and quick pickling recipeVideo recipe: A simple and quick pickling recipe

Recipe No. 3

With herbs and garlic

The leaves of fruit plants give pickles a unique aroma. But they can be replaced with regular greens. It turns out very well.

Difficulty of preparation: easy.

See also recipes for hot pickling of cucumbers, as well as cold pickling with mustard.

Cooking time: 2-3 hours

Steps 7 ingredients

cucumbers 8–10 pcs.
apple cider vinegar 2/3 cup
dill 4-5 sprigs
table salt 2 tbsp. spoons
garlic 2-3 large cloves
hot pepper 1 pc.
mustard beans, allspice, mixture of peppers to taste

Nutritional value per 100 g:

Calories: 13 kcal

Proteins: 0 g

Fat: 0 g

Carbohydrates: 4 g

Cut the prepared vegetables into strips or rings.
Prepare a marinade from water, salt and vinegar, boil and simmer for a couple of minutes.
Place sprigs of dill in disinfected jars and add 2 cloves of garlic.
Place cucumbers, mustard seeds, pepper and spices.
Chop the hot pepper and put it in a jar along with the remaining garlic.
Pour brine over the vegetables and roll up the jars.

Recipe No. 4

With currants and bay leaf

Another simple recipe for pickling cucumbers. It turns out quickly and tasty.

Difficulty of preparation: easy.

It will be useful for you to know why cucumbers become empty inside when pickled.

Cooking time: 2-3 hours

Steps 10 ingredients

Video recipe

cucumbers 1.5 kg
red currants 1 cup
dill 1 umbrella
horseradish 1 pc.
pepper seeds 3-4 pcs.
garlic 3 cloves
salt 2 tbsp. spoons
sugar 20–25 g
laurel leaf 1 pc.
citric acid 1 teaspoon

Nutritional value per 100 grams:

Calories: 17 kcal

Protein: 1 gram

Fat: 0 grams

Carbohydrates: 4 grams

A horseradish leaf, dill, garlic, and spices are laid out at the bottom of the jar.
Sliced cucumbers are placed. After each layer of cucumbers, currants are placed. The jar is completely filled.
Place salt, sugar, and citric acid on top.
Fill the containers with boiled water (only removed from the stove). Cover the jars and leave for 20 minutes.
Pour the marinade into a saucepan, boil and pour it back into the jars.
Roll up the pickling, turn over and cover with a blanket.

Video: pickles with currants

Video recipe

With currants and bay leafVideo recipe: With currants and bay leaf