5 recipes for preparing pickles for the winter in jars using the hot method

Hot pickled cucumbers in jars

This recipe asks you to pickle cucumbers directly in a jar using the hot pickling method. In three days such cucumbers will be lightly salted, and by winter they will acquire the taste of real pickled cucumbers. The recipe is simple.

Ingredients

• Cucumbers – 3 kg
• Water - 3 l.
• Coarse salt - 9 tbsp.
• Dill - 4 branches
• Horseradish - 2 leaves
• Garlic - 8 cloves
• Black currant (leaves) - 30 pcs.

Step by step recipe

1. For pickling, choose medium-sized cucumbers that do not contain large seeds inside. Wash all cucumbers well under running water. Also rinse currant leaves, horseradish and dill branches well.
2. Wash jars with baking soda. They do not need to be sterilized to make pickled cucumbers. Place peeled and halved garlic, currant leaves, dill with an umbrella and a horseradish leaf into each jar.
3. Place the cucumbers tightly in the jar, placing the largest ones on the bottom and the smallest ones on top. Place dill and garlic between the cucumbers.
4. The top layer in the jar should be garlic and dill. Pour clean water into a separate pan and add coarse salt in the quantities specified in the recipe. Stir the brine until the salt is completely dissolved and boil. Pour hot brine over cucumbers in jars.
5. Sterilize plastic lids by boiling for 15 seconds and seal jars. Store these cucumbers in a cool place.

Your cucumbers will be a wonderful appetizer on the holiday table.

The secrets of crispy and tasty cucumbers

In order for the cucumbers to turn out tasty and without voids, you must follow a number of rules:

• Take well, spring or bottled water. It is better not to take water with chlorine. Vegetables will not spoil in such water, but it will still affect the taste. Many people strongly advise against using chlorinated water. But remember, in the Soviet years, there was no other way, unless you were the owner of a garden. You can pass tap water through a filter;
• It is better to take cucumbers freshly picked;
• Be sure to soak for several hours so that later they do not absorb the brine from the jar;
• Sort the fruits before pickling. Place large sizes vertically on the bottom, smaller ones on top;
• Use coarsely ground salt without iodine;
• Horseradish roots and oak leaves give cucumbers their hardness;
• The most commonly used spices are: oak leaves, horseradish leaves or roots, black currant and cherry leaves, garlic, black and allspice peas. Bay leaf, tarragon, basil and other herbs to taste.

Hot method of pickling with vinegar in liter jars

If you love pickles, you can easily make them yourself with this easy recipe. These pickles go great with grilled steak, stew, or salad. And if you have family or friends who also love homemade preparations, you can please them by giving them a jar of delicious snacks.

Ingredients

Ingredients for a 1 liter jar:

• cucumbers
• Water - 1 l.
• Salt - 2 tbsp. l. (with a slide)
• Sugar - 2 tbsp. l.
• Vinegar - 1 tbsp. l.
• Horseradish leaves - 1-2 pcs.
• Dill umbrellas - 2-3 pcs.
• Horseradish root - 1 pc.
• Garlic - 3-4 cloves
• Allspice (peas) - 3-4 pcs.

Step by step recipe

Preparation:

1. First of all, we need to fill the cucumbers with cold water and leave them for 1-2 hours. Next, wash the greens and dry, and also wash the jars with baking soda and dry.
2. Place horseradish leaves, dill umbrellas, horseradish root, garlic cloves, and black pepper at the bottom of each jar. Then place the cucumbers tightly.
3. Let's start preparing the brine. Pour water into a saucepan, add salt, sugar and bring to a boil. After the brine has boiled, pour it over the cucumbers. Cover the jars with tin lids. The lids must first be boiled for 2 minutes.
4. Leave the jars with brine for 20 minutes. After this time, pour the brine into the pan and bring to a boil again. Pour boiling brine into jars up to the shoulders and add 1 tbsp to each. l. vinegar. Then add the missing amount of boiling water to the very edge.
5. Cover the jars with lids, roll them up and turn them upside down. Cover the jars with a warm blanket and leave them until they cool completely.

You can store such jars both at home and in a cellar or underground.

FAQ

In order to avoid mistakes during the cooking process, read the answers to the questions that are asked most often.

Which jars are best to choose for pickling?

For pickling, it is better to choose containers with a volume of 2 and 3 liters. They fit a sufficient amount of cucumbers and herbs. It is better to pickle small fruits, for example gherkins, in small jars (0.5-1 liter each). But if you have a large family, we recommend reading how to prepare pickle for cucumbers in a 3-liter jar with vinegar so that the quality of the snack does not suffer.

Do I need to sterilize jars when filling with hot marinade?

Sterilization is not considered a mandatory step in preparation. But thanks to it, the shelf life of preservation increases.

What to do to avoid exploding

To prevent an explosion it is important:

1. Follow the proportions indicated in the recipe.
2. Seal jars tightly with lids.
3. Thoroughly rinse all components included in the composition.

Can I use 70% vinegar?

Yes, it is possible, but not in its pure form. Before use, it must be diluted with water.

Dilution proportions of vinegar essence 70%

How long to boil in vinegar

Boil in vinegar for 2-3 minutes. If you increase the amount of time, all the acid vapors will evaporate.

Delicious cucumbers with sourness are obtained thanks to concentrated acetic acid. Find out what proportions are needed for the recipe for pickled cucumbers with vinegar essence. Following the instructions exactly will help you prepare a masterpiece.

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.

This is interesting: How to cook dried peppers for the winter: recipe for cooking in the oven and other methods

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.

Ingredients

For 8 liter jars:

• Cucumbers 3.5kg
• Water 4l
• Vinegar 9% 0.7l
• Table salt 200g
• Granulated sugar 250g
• Dill 8-10 whisks
• Horseradish leaves 16pcs
• Tarragon (tarragon) 8 sprigs 3-4cm each
• Garlic 8 cloves
• Allspice peas 35-40pcs
• Bay leaf 8pcs
• Hot pepper 3 pods
• Cherry, currant and oak leaves 16 pcs.

Step by step recipe

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).
3. Next, place the greens in the jars right up to the very top, tightly so that there are few voids.
4. 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.
5. 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.
6. 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.

Interesting things on the site:

6 best recipes for pickling cucumbers in tomato sauce for the winter

Summer preparations: pickling cucumbers with mustard for the winter

What to do if the cucumbers in the jar become cloudy and how to fix it

Recipe for barrel cucumbers

Not every housewife has the opportunity to cook cucumbers in a barrel. This is how much space you need to store it. And we will make them in jars, but with the taste of barrels. I tried them for the first time at a party and was surprised - they tasted salty and barrel-like.

I remember they used to sell these at our market - they were taken out of a barrel and sold by weight. But I haven’t seen it on sale for a long time. And here, at a party, on the table... Of course, I begged the hostess for the recipe and today I am sharing it with you.

Required:

• Cucumbers;
• Dill with umbrellas;
• Peppercorns;
• Garlic;

For the brine you will need:

For one liter of water, 50 grams of salt, 25 grams of sugar, 80-100 9% vinegar.

How to cook:

1. The first stage, everything is as always - rinse, soak, dry;
2. Prepare jars and place cucumbers and herbs in them;
3. Make brine and pour into jars;
4. Place the jars up to their hangers in boiling water and, after boiling, hold them for 5 minutes. Roll up immediately.

The last point is very important and difficult. Here you need to get used to it so that the cans don’t burst when pulled out. And you won’t get burned by steam or boiling water. There is no need to wrap or turn over the jars. Let them cool naturally.

Pickled cucumbers in jars without vinegar with vodka

How about original and not ordinary? This time we will cover the cucumbers with vodka. There is no need to be scared and exclude this method. Believe me, it is time-tested, because we have been cooking this way for several years. That is why I can safely say that you will not waste your time. Very tasty and crispy, they resemble those same barrel cucumbers that everyone loves so much.

This is interesting: Note to housewives: what is the difference between sauerkraut and salted and pickled cabbage

Ingredients

We will need:

• 7 liters of water
• 320 grams rock salt
• 150 grams of vodka
• Horseradish leaves, dill, garlic
• Peppercorns, black and allspice, 10 pieces each
• Bay leaf 3-4 pcs.

Step by step recipe

Let's start cooking:

1. First, wash the vegetables and soak them in cold water for a couple of hours. While they are soaking, let's prepare the jars. They just need to be washed well (method without sterilization).
2. Also thoroughly wash the greens and peel the garlic (4 cloves are enough for a three-liter container). Place all the seasonings and herbs at the bottom of each jar. Place the cucumbers on top close and tightly to each other.
3. It's time for the pickle. Pour 7 liters of water into the pan. Add rock salt and vodka to it. Now set it on fire and boil for about 1 minute until the salt is completely dissolved.
4. Pour hot liquid over the vegetables in the jar up to the neck. Immediately close the workpiece hermetically with a nylon lid.

Without waiting for cooling, we send the canned cucumbers to the cellar for storage. After standing there for about a month they will be truly ready.

How to prepare cucumbers

Preparing cucumbers for pickling consists of several simple steps:

1. Fruit selection. Cucumbers must be the same size (guarantee of uniform salting), fresh, without external damage and traces of mold.
2. Pre-soak in cold (preferably ice; as the water warms up, change to colder) water for several hours. Optimally - at night. This will give the cucumbers elasticity.
3. If freshly picked cucumbers have a “bitter” taste , then it is recommended to soak the fruits for 1 hour in a saline solution at the rate of 1 tablespoon of salt per 2 liters of water.
4. Trimming the ends of fruits. As a rule, this is a mandatory procedure. Although in a sufficient number of recipes cucumbers are used without cutting off the ends.

Recipe No. 1

A hot method of pickling delicious cucumbers for the winter with horseradish

In search of the perfect recipe for canning salted fruits, we often turn to the Internet. But many housewives adhere to the ancient salting methods that our grandmothers used all their lives. These are always proven, tasty cucumbers that last until deep winter. And sometimes they are stored for several years. This is exactly the cooking option I want to share with you. Maybe someone will like it and want to try it.

Ingredients

We will need:

• Fresh cucumbers - 3 kg.
• Water – 3 liters
• Coarse rock salt – 250 g (9 tablespoons)
• 4 branches of dill
• 2 leaves of horseradish
• 8 cloves garlic
• 30 pcs. black currant leaves

Step by step recipe

Let's start cooking:

1. First of all, thoroughly wash the cucumbers, jars and all greens under running water. Peel the garlic and cut it into halves.
2. Then lay herbs, garlic and cucumbers tightly in layers on the bottom of the jar to the very top. It is better to use large vegetables first, then smaller ones. Finally, add black currant leaves, horseradish and garlic.
3. It's time to prepare the brine. To do this, pour 3 liters of water into a saucepan, add a whole glass without a slide of coarse rock (non-iodized) salt. Place it on the fire and bring to a boil, stirring occasionally. This amount of mixture is enough for two three-liter jars.
4. When the liquid has boiled, pour it into the jars with cucumbers and close with regular plastic lids (be sure to soak them in hot water for about 15 seconds first).
5. Place the finished sealed workpiece on plates. Because brine will be released during the fermentation process.

Pickled cucumbers according to this recipe will be ready on the third day. Well, if you decide to put them aside for the winter, then just move them to a cool room.

What is noteworthy is that the color of the brine does not become cloudy during storage. This means that the liquid will remain transparent and beautiful to look at.

Features of hot salting

When hot salting, the brine, which will subsequently be poured into a container with cucumbers, must be boiled and poured hot into the container with cucumbers. This method minimizes the risk of fermentation and kills pathogenic bacteria. And as a result, the canned product can be stored in warm rooms.

Did you know? A unique substance contained in cucumbers is tartronic acid. This substance neutralizes the effect of carbohydrates and prevents the appearance of excess fat mass.

On mineral water

Cooking cucumbers for the winter in mineral water does not involve adding vinegar, so the product turns out without sourness and is crispy.

To prepare cucumbers salted in mineral water, you will need the following products:

Salting algorithm:

1. Currant, dill and cherry leaves are placed at the bottom of well-washed and sterilized jars, and garlic is also added to them.
2. Cucumbers are tightly packed into jars, first vertically, then horizontally.
3. The cucumbers are covered with salt and filled with mineral water from a freshly opened bottle.
4. The jar is covered with sterile gauze for 12 hours.
5. After 12 hours, the jar is closed with a nylon lid.

It is better to store cucumbers pickled using this algorithm in a basement, refrigerator or other cold place.

Preparatory activities before salting

Before pickling cucumbers, jars and cucumbers must undergo certain preparation so that the finished product does not spoil.

Also, cucumbers must meet the requirements, they must:

• be firm;
• do not have a dry stalk;
• do not have areas damaged by sunlight;
• don't be rotten.

Cucumbers must go through the following stages of preparation:

• they need to be washed in cold water;
• remove stains (if any) with a soft brush;
• cut off the ends with a knife;
• cut into circles and remove seeds (you can also pickle whole cucumbers if desired).

To prepare jars for pickling cucumbers, you must perform the following steps:

• the jars must be thoroughly rinsed using soda and a brush;
• You need to pour water into the kettle and bring it to a boil;
• Place the jar with the neck down on an open kettle of boiling water to sterilize with steam for 5 minutes.

If the jar has chips or other damage for pickling, it is better not to use it, because it may burst.

With mustard

Pickled cucumbers in jars for the winter are often prepared with mustard. Its properties replace vinegar and also gives a special taste to the dish.

In order to prepare a 1000 ml jar of pickles with dry mustard, you will need the following products:

Salting algorithm:

1. Well-peeled cucumbers are poured with ice water and left for half an hour.
2. Cherry and currant leaves are laid out on the bottom of the jar along with garlic cloves.
3. Cucumbers are tightly compacted into jars and salted.
4. The jars are filled to the top with boiling water.
5. The jars are covered with lids and left for 72 hours.
6. After 72 hours, the marinade is poured out, filtered and brought to a boil.
7. Cucumbers are sprinkled with mustard and placed in brine.
8. The jars are closed with metal lids.