Pickled cucumbers for the winter in a hot way. Pickling Secrets: How to Cook Delicious and Crispy Cucumbers

In order for the harvesting of cucumbers for the winter to be successful, as always, you need to carefully approach the issue of choosing vegetables. Cucumbers should be strong, without damage. Therefore, harvesting cucumbers on the day of harvest from the garden is considered optimal. It is also advisable to sort the cucumbers by size so that they are equally saturated with salt and seasonings.

You should be aware that chlorinated water is not a suitable option for salting. From spices experienced housewives currant, cherry and oak leaves are advised. You can also use grape leaves, bay leaf, garlic, onion. Before pickling, it is recommended to soak cucumbers and change the water to get rid of bitterness.

The main type of preparation, except for, is salting in hot and cold ways.

A hot way to pickle cucumbers in jars.

There is another recipe. Cucumbers are poured with boiling brine and kept for a day, and then put in the basement for 7-8 days. When the cucumbers are ready, the brine will need to be drained into a saucepan, the jars washed and sterilized. Cucumbers will need to be laid again with a new portion of spices and pour boiling brine (drained). It remains to cork with lids and refrigerate. In both cases, it is recommended to cool quickly.

A cold way to pickle cucumbers for the winter.

Pickling cucumbers for the winter can be done according to other recipes. For example, cucumbers can be salted in barrels - not only oak, but also plastic. The method of pickling cucumbers in bags is also popular.

When we lived in a hostel during our student days, I was lucky to try many different salty and canned cucumbers: all the girls brought their mother's preparations, and then treated each other.

So, everything is known in comparison, and pickles in a cold way are my favorite. The only drawback of these cucumbers is that they need to be stored in a cold basement, or refrigerator, so it is not very suitable for city apartments.

The most delicious vinaigrette is obtained from pickles, they can be eaten simply as an appetizer with.

Despite the fact that we live in an apartment, I make 2-3 jars of such cucumbers and store them in the refrigerator. This summer, my daughter and I were visiting my grandmother and pickled cucumbers all together. The recipe for pickles 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 more than a dozen years. The recipe is proven, the cucumbers are crispy and not very salty, they can be stored in the cellar for up to 2 years.

For pickling cucumber, you will need any jars and nylon (plastic) lids. I do not recommend taking metal screw caps, because they rust (both inside and outside ...)

So, for pickling cucumbers, we need the following:

• cucumbers
• Clean and dry jars 1 liter, 2 liter or 3 liter
• Nylon covers
• horseradish leaves
• dill umbrellas
• Black peppercorns
• Peeled garlic
• chilli pepper
• Dry mustard
• Oak leaf (to crunch cucumbers)

For brine:

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

Cooking:

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

Soak cucumbers in cold water for 3-5 hours (or better for 5-8, especially if these are purchased cucumbers). This must be done so that the cucumbers get the missing water, otherwise they will get it from the brine and it may not remain in the jar at all. Rinse cucumbers under running water. The ends of the cucumbers can be left uncut.

Wash jars and lids. (I don’t sterilize or dry them in this recipe. But, if you pour boiling water over jars and lids, then this will only be a plus).

Lay cucumbers, shifting evenly with herbs.

Do not forget about garlic, chilli pepper and dry mustard. For a 3-liter jar, you need about 5-6 cloves of garlic, 1 chilli and 1 teaspoon of dry mustard.

Dissolve in a separate container 2 heaping tablespoons of coarse salt in 1 liter of water (about 1.5 liters and 3 tablespoons of salt per 3-liter jar).

Mix well and let stand. Usually a precipitate is obtained from coarse salt. I don't put it in a jar. Fill the jars to the very top. Cover with regular plastic lids and refrigerate.

Periodically (every 3-5 days) look in and make sure that the cucumbers are covered with brine, otherwise, if this is not done, then cucumbers without brine can become soft and mold will form.

Sometimes you have to add brine (until the foam is completely squeezed out of the jar and the edge of the neck, that is, along the very edge of the jar, brine - based on 1 liter of water - 2 tbsp. l of salt).

Cucumbers will ferment. This is fine. They may become cloudy and foamy, but then the brine will brighten over time and the foam will go away.

What could be tastier than crispy pickled cucumbers, which are served in the winter on a weekday or festive table. Consider simple, proven and quick recipes pickling cucumbers for the winter in jars. It is most convenient to pickle cucumbers in three-liter jars, but it all depends on the desire of the hostess. In principle, cans per liter are also suitable, but there will be more trouble with them.

To make the cucumbers crunchy, but at the same time taste like from a barrel, they need to be salted exclusively in glass jars. If you follow all the tips presented below in the recipes, then the appetizer will definitely turn out even for those who are engaged in conservation for the first time. Despite the fact that there is no vinegar in the recipe and there is no sterilization process, the fruits are firm and incredibly fragrant. They will taste better than pickled options.

• Small, but dense and fresh cucumbers. It is extremely important to choose the right fruits, do not use salad options, because they will quickly turn into porridge. Fruits for preservation, so that the cucumbers remain firm and crispy, must be dense and with pimples, in no case overripe.
• You can use ordinary salt, it is best to choose a coarse-grinding product and without any additives such as iodine.
• Water is suitable filtered or bottled, it must be of high quality.
• Umbrellas of dill, in which there should be seeds. Horseradish leaves, as well as cherry and currant leaves, even walnut or young grapes.
• Garlic must be added to cucumbers, the more it is in the brine, the richer the taste of cucumbers will turn out.

Classic recipe (for a 3 liter container):

• Two kilograms of cucumbers.
• Two and a half liters of water.
• A glass of salt.
• The leaves are young at their own discretion which ones.
• Garlic cloves.
• Dill umbrellas, choose such that they must have seeds.

Important! The following rule must be remembered by every housewife so that the cucumbers are moderately salty. For every liter of water, exactly 80 grams of salt (two heaping tablespoons) is taken. That is, two and a half liters require 200 grams of salt.

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

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

Important! Initially, the brine will be cloudy even after the jars are capped and inverted to cool. This is normal, after a while the brine will become transparent, the cucumbers should cool in a cold place.

in Hungarian

To fill a liter of water in this recipe, only a tablespoon of salt is taken. These crispy pickled cucumbers for the winter in jars are rolled into a one-liter bowl. Put a bay leaf, a few leaves of cherries and currants, young grapes, as well as a pod of hot pepper, horseradish root, a few peas of black pepper, two cloves of garlic and dill umbrellas in each jar.

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

Drain the brine and all the spices, herbs that have already worked out. Rinse the jars with hot water and dry. At the bottom put a large spoonful of plain flour, new greenfinch and spices, cucumbers. Pour in brine and pour Art. l. vodka, vinegar not more than 9% of the fortress. Roll up with sterile caps and, after cooling upside down, send for winter storage in a cool place.

Under the capron lid

If you have the opportunity to store a jar of pickled cucumbers in the basement or cellar, then you can safely roll them under a nylon cover. You need to fill a three-liter jar with cucumbers, shifting them with spices and herbs. Pour in brine and cover with a capron lid. At the bottom, put a bowl where the liquid will pour out. Keep only in the cellar.

different ways cooking crispy cucumbers for the winter in jars is required, in addition to the correct choice of the fruits themselves, salt, spices and various herbs. Feel free to choose any recipe from this material in order to pamper yourself with excellent cucumbers in the winter.

How to cook salted cucumbers, the ancient Romans knew, but the Russian inquisitive mind went further, and Nizhny Novgorod, for example, invented pickling cucumbers in a pumpkin. How do you like this option? Pickled cucumbers have long become a primordially Russian product, in the preparation of which there is undoubtedly no equal to us, and the brine accompanying them is also our Russian drink, the surest remedy for a well-known ailment.

To make pickles successful, you need to know a few simple rules:

• You need to choose cucumbers for pickling correctly: they must be small to fit in a jar. Inside, the selected cucumbers should not have voids; choose strong, hard fruits with pimply skin. Before the cooking process, be sure to soak the cucumbers in cold water for 2-3 hours, maybe a little more. For better salting, cut the tails off the cucumbers and pierce them with a fork;
• The quality of water for pickling cucumbers is also incredibly important. Well, if you have the opportunity to use clean water from the well, and if not, filter the tap water, you can also use purchased bottled water. In any case, the cleaner the water, the better the result.
• The dishes used for pickling cucumbers must be perfectly clean. Wash glass jars thoroughly in soda or soapy water, rinse well, pour over with boiling water and dry. You can also ignite the jars, for example, in the oven, at a temperature of 100-110ºС. Be sure to boil the metal lids, wipe them dry from the scale that has formed, and thoroughly wash the plastic lids and pour over with boiling water before closing the jars.
• Pickled cucumbers are called pickles because salt plays the most important role in their preparation. In order to prepare pickles for the winter, use ordinary rock salt, it is ideal for pickling cucumbers. Not small, nor God forbid sea ​​salt not suitable for our purposes - the cucumbers will become soft. How much salt is needed per liter of water to prepare the brine, you will be prompted by the selected recipes. Usually the amount of salt varies from 40 to 60 grams.
• And, finally, about all sorts of herbs, seasonings. Someone likes black or allspice, someone likes mustard seeds or cloves. The usual classic set of spices looks like this: peppercorns, dill umbrellas, horseradish and currant leaves. But you can go further and add, for example, basil, cumin, horseradish root, garlic, mustard, oak leaves and cherries. Place the spices on the bottom of the jars and between the cucumbers, and cover them with horseradish or currant leaves on top. A piece of oak bark, added to all other spices, will make the fruits more crispy.

There are two ways to prepare pickles for the winter: cold and hot.
The cold salting method is very simple. Put spices and cucumbers in prepared jars. Then stir the right amount of salt in cold water and pour cucumbers with this brine. Cover the jars with nylon lids heated in hot water. In a month you will receive wonderful pickles, which must be stored either in the refrigerator or in the cellar. In no case leave cucumbers prepared in this way in a warm room for storage, spoil the product - cucumbers can simply explode.

Hot pickled cucumbers are prepared as follows: dissolve salt in boiling water, add dill, horseradish, a couple of currant leaves and cherries, let it boil for several minutes and pour cucumbers with this brine. Leave the jars simply covered with gauze for the number of days indicated in the recipe. After that, add the brine and roll up the jars with lids. By the way, so that the jars do not explode, add a few mustard seeds to the brine, and a few thin slices of horseradish placed under the lid will help protect the cucumbers from mold.

Well, in general, that's all. Theory is a good thing. Let's move on to practice, because for any housewife the ability to pickle cucumbers is an indicator of her culinary skills.

Cold salting. Recipe #1

Ingredients:
cucumbers,
currant, cherry and plum leaves,
dill umbrellas,
garlic cloves,
salt (1 tablespoon with a slide for each jar), water.

Cooking:
Soak cucumbers in cold water for 2 hours. Then put 2-3 cloves of garlic, leaves and dill umbrellas into clean 3 l jars. Lay the cucumbers tightly on top of the spices. Pour 1 tbsp into each jar. salt with top, pour cold boiled water and close with tight polyethylene lids. Turn the jars of cucumbers over several times so that the salt disperses, and place in a cool place. The brine will be cloudy at first, but then it will begin to lighten. Cucumbers prepared in this way will be ready to eat in 2-3 weeks, and they can be stored for almost a year. A little liquid may leak out from under some kind of lid, but you can’t open the jars and add brine. Just eat cucumbers from this jar first.

Cold salting. Recipe #2

Ingredients:
2 kg cucumbers
2 dill umbrellas,
5 blackcurrant leaves,
5 cherry leaves
1 garlic clove
20 g of horseradish root or leaves,
8 black peppercorns
¼ stack. salt,
2 tbsp vodka,
1.5 liters of water.

Cooking:
Pour boiling water over cucumbers and immediately dip in ice water. Pack tightly into a 3 liter jar, shifting with washed leaves, dill, garlic and pepper. Pour the prepared cold saline solution, add vodka and tightly close the jar with a plastic lid. Put the cooked pickles immediately in a cold place. Cucumbers are firm and green.

Hot pickling method

Ingredients:
cucumbers,
salt,
sugar,
Bay leaf,
peppercorns,
lemon acid,
water.

Cooking:
Select cucumbers by size, soak in cold water for 2 hours, then tightly place sterilized jars in 3 liters. Boil water, carefully pour it over the cucumbers, cover with lids and leave for 15 minutes. When the time is up, drain the water. Boil another water, pour over the cucumbers again and leave for the same time. Then pour the water into a saucepan, add sugar and salt at the rate of 2 tbsp. salt and 3-4 tbsp. sugar for 1 jar. Do not let the amount of sugar confuse you, it makes the cucumbers crunchy, but does not add sweetness to the brine. Boil the brine. Pour ½ tsp into each jar. citric acid, pour boiling brine and roll up with sterilized metal lids. Then you can wrap the cucumbers for a day, or you can just leave them to cool without wrapping, putting them in a dark place.

Salted cucumbers with oak bark

Ingredients:
cucumbers,
currant leaves,
black peppercorns,
dill,
cherry leaves,
horseradish leaves and root,
garlic,
oak bark (sold in a pharmacy),
salt.

Cooking:
To the bottom of 3 liter cans put horseradish leaves, peeled and cut into pieces horseradish root, black peppercorns, currant and cherry leaves, dill and chopped garlic cloves and 1 tsp each. oak bark in each jar. Lay the cucumbers tightly, put a sheet of horseradish on top. To prepare the brine, dissolve the salt in boiled cold water at the rate of 1 tbsp. salt with the top of 1 liter of water. Pour the cucumbers with cold brine and cover with plastic lids, dropping them in boiling water for several minutes before closing. Store cucumbers in a cool place.

Pickled cucumbers "Fragrant"

Ingredients (per 3 liter jar):
2 kg cucumbers
3-4 umbrellas of dill,
2-3 bay leaves,
2-3 garlic cloves,
1 horseradish root
2 horseradish leaves
2 cherry leaves
3 sprigs of celery, parsley and tarragon,
5 black peppercorns,
1 liter of water
80 g salt.

Cooking:
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours, then rinse them clean water. Lay spices and cucumbers in layers at the bottom of the jar, lay the dill on top. Prepare the brine by dissolving the salt in cold water. Pour cucumbers with brine to the very edge of the jar, cover with gauze and leave at room temperature for 2-3 days. After a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers again. Immediately cover with the prepared metal lid and roll up. Turn the jar upside down, wrap tightly and leave to cool completely.

Village pickles

Ingredients:
cucumbers,
garlic,
horseradish leaf,
dill,
coarse salt.

Cooking:
Soak cucumbers for 4-6 hours. Wash the jars well, put horseradish, dill, garlic and cucumbers in them. Fill jars of cucumbers with filtered water. Put a sheet of horseradish on the jars so that it closes the neck of the jar. Put 3 tbsp in gauze. salt with a slide and tie a knot. The number of such knots should match the number of jars of cucumbers. Place knots on horseradish leaves. The main thing is to make sure that the water must touch the nodules, otherwise the salt will not dissolve. Set the jars on plates, as liquid will flow out during the fermentation process, and leave in this form for 3 days. After three days, remove the knots, rinse well the dill and horseradish leaves that were on top, drain the brine and boil it, adding water, because some part of it has leaked out. Pour cucumbers with ready-made brine and close with tight nylon lids. Initially, the brine will be cloudy, but do not worry, after a while it will become transparent, and a precipitate will form at the bottom, which also should not bother you. Store pickles in a cool, dark place.

Russian pickled cucumbers

Ingredients:
3 kg cucumbers,
2 tbsp salt (per 1 liter of water),
5 cloves of garlic (for 1 jar),
spices, fragrant leaves - to your taste.

Cooking:
Sort the cucumbers by size, wash them and place them in sterilized jars, layering with garlic, dill, cherry, oak, horseradish, currant, etc. leaves. Then pour the cucumbers in the jars with the cooled brine of salt and water. Cover the jars with saucers or plates and leave for 3-4 days. Then drain the brine from the jars. Boil a new brine, adding the same to 1 liter of water and 2 tbsp. l. salt. Pour boiling brine and immediately roll up the jars with sterilized lids. The brine will not be transparent, as it should be.

Pickled cucumbers on vodka

Ingredients (per 3L jar):
cucumbers,
1.5 liters of water,
150 ml of vodka,
3 tbsp Sahara,
2 tbsp salt,
2 cloves of garlic
3 bay leaves,
dill stalk,
horseradish leaves.

Cooking:
Wash the cucumbers thoroughly, cut off the ends. Put the spices and garlic on the bottom of the prepared jars and lay the cucumbers tightly. Dilute salt and sugar in cold water, pour cucumbers with this solution, then pour in vodka. Cover the jars with cheesecloth and leave for 3-4 days at room temperature. Do not forget to regularly remove the resulting foam. On the 4th day, drain the brine, boil it for 5 minutes, pour it back into the jars and roll them up with sterilized lids.

Salted cucumbers with mustard

Ingredients:
cucumbers,
horseradish leaves,
dill umbrellas,
cherry leaves,
blackcurrant leaves,
salt,
mustard (powder).

Cooking:
Wash cucumbers well. Put the prepared greens in a saucepan, put the cucumbers tightly and pour everything with brine (2 tablespoons of salt per 1 liter of boiled water). Put a wooden circle or a large plate on top of the cucumbers, set the oppression and leave for 3 days. Don't forget to keep an eye on the cucumbers and skim off the foam. After three days, drain the brine, and spread the cucumbers and herbs in sterilized jars. Strain the brine, boil it, adding 1 liter of boiling water and 2 tbsp. salt. Fill the jars with brine, wait 10 minutes, drain again, boil, add 1-2 tbsp. dry mustard. AT last time pour cucumbers with brine and roll up the lids. Turn over and leave to cool without wrapping.

Pickled cucumbers with hot peppers

Ingredients:
5 kg cucumbers,
5 stalks of dill with umbrellas,
10 garlic cloves,
8 horseradish leaves
20 currant leaves,
8 bay leaves,
black peppercorns,
red hot pepper,
salt.

Cooking:
Select cucumbers of the same size for pickling, cut off the tips and place in a saucepan, put dill, garlic, currant leaves in the same place and pour in the brine prepared at the rate of 2 tbsp. salt per 1 liter of water. Set the oppression and leave the cucumbers for two days. Then remove the spices, strain the brine, rinse the cucumbers and put them in sterilized jars along with fresh spices, adding bay leaf, horseradish leaves and red hot pepper (3-4 rings will be enough for 1 liter jar). Boil the brine, pour the contents of the jars with boiling brine and roll them up with prepared sterilized lids.

Salted cucumbers in tomato juice

Ingredients (per 3 liter jar):
1.5 kg cucumbers,
1.5 liters of juice from fresh tomatoes,
3 tbsp salt,
50 g dill,
10 g tarragon
6-8 garlic cloves.

Cooking:
Prepare cucumbers, jars, herbs and garlic. Place peeled and chopped garlic cloves, dill and tarragon on the bottom of the jars. Place cucumbers vertically on top. Squeeze out the juice from the tomatoes (about 1.5 liters of tomato juice per 3 liter jar). Bring the juice to a boil, dissolve the salt in it and cool. Pour jars of cucumbers with chilled juice, cover with plastic lids, after holding them in hot water, and put them in a dark, cool place.

Good luck preparing!

Larisa Shuftaykina

There are many recipes for pickling cucumbers for the winter. Each of them has its fans, each is good in its own way. I also have several options for preparing cucumbers for the winter in my arsenal, and I have already told you about some. And now it's time to cook cucumbers for the winter in a hot way. The recipe is not new for me - my grandmother closed it this way, and so did my mother.

In fact, there is nothing of the kind in this recipe, everything is quite simple and familiar to those who are engaged in canning. And the taste of cucumbers, salted for the winter in a hot way, is the same as that of. The only caveat is that the brine, before being poured into jars, is brought to a boil.

This option of pickles is suitable for city residents who do not have the opportunity to store blanks in cellars: they can be left in the apartment for the winter, only removed away from sunlight and heat sources (such as batteries). And one more thing - these cucumbers are prepared for the winter in a hot way without vinegar - I know that this is important for many.

Ingredients for 1 liter jar:

• 600 g of small cucumbers;
• 8 cloves of garlic;
• 2-4 cm piece of horseradish root;
• 6-8 mm hot pepper ring;
• 2 dill umbrellas;
• 2 small leaves of blackcurrant and cherry;
• 10-12 cm horseradish leaf.

Brine:

• 1 liter of water;
• 1 tablespoon with a not very large hill of salt.

How to pickle cucumbers for the winter in a hot way:

We sort cucumbers - we select dense, with intact skin. We thoroughly wash the cucumbers with running water, rubbing each with our hands, and cut off both ends.

We put the cucumbers in a container (bucket, saucepan - in accordance with the number of cucumbers being processed at the same time) and fill them with cold water so that they are all covered. Soak cucumbers in water for 3-4 hours. We prepare jars and lids - we sterilize the jars, and boil the lids, as usual for preservation.

Thoroughly wash the dill, blackcurrant leaves, cherries and horseradish. Cut horseradish leaves into small pieces. Peel and wash the garlic. We wash the hot pepper and cut it into rings. We clean and thoroughly wash the horseradish root, cut it into pieces.

At the bottom of each jar we put hot pepper, currant and cherry leaves, horseradish root, half the norm of dill, garlic and horseradish leaves.

Then tightly stack the cucumbers, trying to maximize the volume of the jar.

Put the remaining dill, garlic and horseradish leaves on top of the cucumbers.

We prepare the brine: put the salt in water at room temperature and mix thoroughly until it is completely dissolved. Pour the cucumbers filled with jars with brine.

We cover the jars with lids. We put the jars of cucumbers in some container so that the brine flowing out of the jars during the fermentation process does not spoil the countertop (as an option, you can put the jars on a thick towel folded several times - it will absorb the flowing brine).

We stand cucumbers in jars from 1 to 2 days. The pickling time in this cucumber recipe for the winter in a hot way depends on the size of the cucumbers and the ambient temperature. small cucumbers at high temperature they can become weak in 20 hours. The degree of readiness is noticeable by the color of the cucumbers - the skin turns yellow. Cucumbers are larger (or small, but with cold temperature), take a little longer to cook.

Drain the brine from the cucumbers into a saucepan, add about half a glass of water for each liter of brine (the brine evaporates a little during boiling) and bring to a boil over high heat. Pour jars of cucumbers with boiling brine.