Pickling cucumbers in jars for the winter. Lightly salted cucumbers in a bag. Pickled cucumbers, sterilized without vinegar

Description

Good day, dear readers and guests, our delicious and homemade food!

Almost every housewife prepares pickles for the winter. And it’s not surprising that there are so many recipes for as many housewives as there are. Although there is nothing complicated in preparing pickled cucumbers. After all, the main ingredient in the recipe is rock salt. And what proportion to choose is everyone’s business. Everyone has different tastes. Some people prefer highly salted cucumbers, others less so.

But I remember one thing: as soon as the season for pickling cucumbers began, I had to go out into the yard and ask any granny for a delicious recipe for pickled cucumbers - the answer was unanimous - for a bucket of well water, 1 heaped glass of rock salt. That's all, but how much and how, each housewife chooses for herself.

Ingredients:

• well or spring water,
• fresh cucumbers, medium size,
• garlic,
• horseradish leaves,
• dried and green dill,
• celery,
• cherry and currant leaves,
• coarse salt (rock salt only).

How to cook:

Well, you can’t live without pickled cucumbers for the winter! And for the holidays, what about aromatic pickle or? How can you crunch with potatoes?

Friends, why run to the store when you can quickly and easily prepare this iconic preparation at home!

I prepare pickled cucumbers every year, but this year our regular reader, Marina, suggested and told me how to prepare pickled cucumbers so that the brine in the jars is clear!

I have already taken a sample and in two dinners my family and I ate almost an entire 3-liter jar. Pickles using this method are crispy, crunchy and delicious! I don’t open cucumbers this early, but I had to do a photo shoot!

So, you can ferment cucumbers in large saucepan, 3 liter jars, bucket. The main thing is not in plastic containers. I'm used to pickling cucumbers in jars.

If you buy cucumbers for pickling, in addition buy greens for pickling. These are horseradish leaves, celery, dill (I often use dry leaves). Cherry, grape, currant and oak leaves can be found in any yard. Well, and garlic, but for those who like it a little spicier, I advise you to buy a couple of pods hot pepper.

And salt, ordinary rock salt, which is sold in any store.

Don’t rush to put cucumbers straight into jars. In order for the cucumbers to turn out excellent, they must be immersed in cold water for several hours. And it is advisable if you change this water at least every hour.

It is advisable to prepare the jars in advance - wash them well and pour boiling water over them. In clean jars, at the bottom, put greens - a piece of celery, horseradish, a couple of cherry leaves, oak leaves, currants. A sprig of dill, a couple of cloves of garlic and just a gram of hot pepper. I don't know, but I like to add more to pickles and Bay leaf.

Don’t put too much, otherwise when there is an excess of herbs, the cucumbers will turn out with a rich herbal aroma.

And add cucumbers. The layout can be any - chaotic or, like mine, in a vertical position, and then in a horizontal position. It seems to me that this way more cucumbers fit into the jar.

The calculation is as follows: for 10 liters of water we take 250 grams. salt. How to calculate how much saline solution is needed? I pour water without salt into jars of cucumbers, then drain it and measure it. For example, for one 3-liter jar I will need 1.25 liters of water. Salt needs 32 grams. or 2 tbsp. spoons, but without a slide. It turns out that I need 2 tbsp of salt per jar. spoons.

I fill the jars with saline solution, cover them with plastic lids and forget about them for 3 days. The fermentation time for cucumbers depends on the room temperature. At 25-27ºС, 3 days will be enough for cucumbers, but at 24ºС, the process can take up to 5 days.

During these three days, foam will appear on the cucumbers, and subsequently mold. You shouldn't be afraid of this - it's normal. But the main thing is not to miss the moment of completion of ripening.

On the last third day, take out one cucumber and try it. If you like it to your taste, it will crunch, you can move on to the last stage.

Pour the brine into a large saucepan. And let it boil. At the same time, we put clean water to boil - a simple kettle with ordinary clean water.

In the meantime, take each jar of cucumbers without brine and rinse the cucumbers thoroughly with running water. We wash the cucumbers thoroughly several times so that all the mold is washed off from the bottom.

Now pour boiling water, not brine, into each jar. Cover with a lid and let the cucumbers warm up for about 10 minutes. To prevent the jars from bursting, place them on a wooden surface (cutting board).

After this, drain the boiled water from the jars and fill it with boiling sour brine to the brim. Cover with sterilized lids and roll up. We wrap the jars in a blanket and leave them there for a day. In general, until it cools down.

These are the delicious crispy pickles I prepared for the winter without a bite, without aspirin!

Pickles are the perfect snack

A salty crispy cucumber on your table is not just a snack, but a dish that you need to know how to prepare. Real housewives have proven pickle recipes that are definitely worth getting acquainted with. Let's find out what you need for proper salting cucumbers for the winter in jars.

Many pickle lovers consider barrel pickles to be the ideal to strive for. They are not spoiled by the taste of vinegar and have all the special characteristics of an excellent snack - crispy, aromatic, moderately salted.

What is needed to achieve such a task at home, because not everyone can install a real barrel of cucumbers!? Experienced chefs recommend following a few important rules, with which you will definitely succeed. And you need to start with the right choice vegetables

Ideally, it is better to grow cucumbers for pickling in jars yourself. If you have to be content with store-bought ones, then you need to select strong and small fruits. They will have a sweetish taste, and since there are no voids inside the young vegetable, it will turn out very crispy after salting.

To pickle cucumbers you need several ingredients

The skin of an ideal cucumber has pimples and black thorns, and when buying, be sure to try them - so as not to buy bitter fruits that are unsuitable for pickling. But this is not enough for excellent pickles: it is necessary to use only high-quality water for preservation. Ideally, it should be spring water. But if it’s impossible to get one in the city, then it’s worth buying a good bottled one.

Before salting, vegetables must be soaked, then they will become even more elastic. And when canning in jars, the use of spices plays a very important role. All housewives have their own recipes and preferences, and in classic version For pickled cucumbers, currant and horseradish leaves, dill umbrellas and black peppercorns are used.

By the way, there is no need to rush to fill the jar with cucumbers and spices with brine: let the fruits lie in the herbs for about two hours - this way they will be even more saturated with aromas. You also need to place the vegetables in the jar correctly. The largest ones are placed on the bottom, and the higher, the smaller the fruits.

Special pickling of young cucumbers in jars

So, let's find out a specific recipe for pickling cucumbers of the new harvest without using vinegar. Using it you can make pickles with a special aroma, lightly salted and spicy taste, and a juicy, rich color. We will indicate the amount of ingredients per 3-liter jar, and for liter or other jars you can recalculate it yourself:

• 2 kg of cucumbers;
• spices at your discretion;
• 1 carrot;
• 3-4 cloves of garlic;
• 1 tsp. citric acid;
• ½ hot pepper;
• 3 tbsp. l. salt;
• 1.5 tbsp. l. Sahara;
• peppercorns.

We begin the cooking process by soaking the fruits. In the meantime, you can sterilize the jars and put spices and herbs in them. Cut the carrots into circles and hot pepper It is better to choose green color - it is more fragrant.

You can place cucumbers in a bowl and pour boiling water over them. In this form they should stand for about half an hour. After draining the water from the jar, place it in a saucepan on the stove. Add sugar and salt, bring the solution to a boil and get a brine.

Fill the jars with brine, pour citric acid on top and close the lids. Canned cucumbers must be wrapped in blankets and turned over, left to cool. After this, they can be stored under normal room conditions.

A classic recipe for making pickles from a barrel

If we remember the classical canons of cooking, then according to them, salting takes a little longer.

Vegetables must be left to salt for several days in brine, and only then canning is carried out.

Such canned cucumbers They will last all winter, and they will taste like real barrel ones. Using this recipe, we need to take:

• 2 kg of cucumbers;
• 2.5 l. clean water;
• 4 tablespoons of rock salt;
• spices;
• hot pepper to taste.

First you need to prepare all the products by washing them and drying them a little. We leave the cucumbers to soak in water overnight, especially if they are purchased. After this, grind the herbs and spices. You can add leaves to get delicious crispy pickles in a jar. walnut or oak.
You need to place spices and herbs at the bottom of a large container, and then a layer of vegetables on top of them. Repeat the layer of spices and add the fruits again. Thus, we stack the dishes to the top, covering the cucumbers with leaves.

Fragrant pickles are used to make salads or sauces

Separately prepare the brine for pickling. It requires cold drinking water, in which we dissolve salt. Fill the pan with pickles with liquid, put something heavy on top - then the fruits will not float. In this form, vegetables should stand for several days - from two to five.

Exactly how long it will take depends on the temperature. In the summer heat, cucumbers will be salted faster. They should taste lightly salted, and the vegetables will change their color a little.

When changes have occurred with the vegetables, you can pour out the brine - but do not throw it away, it will still be needed. We wash the fruits and throw away the herbs and spices. After washing the jars, put the cucumbers in them, meanwhile bringing the brine to a boil. Fill the jars with it, leaving them with boiling water for ten minutes.

Then you need to repeat the procedure. Only this time we pour the brine generously so that it flows over the top. After this, you can roll up and turn over the jars.

Canned cucumbers should cool, wrapped in a blanket, and then they can be sent to the pantry or cellar.

Theoretically, delicious pickles in jars can last until spring. But, as a rule, they fly away much earlier. After all, they can not only be used as a snack, but also added to different dishes. For example, they make an excellent pickle or a vitamin vinaigrette, and you can also try other recipes that are useful in winter.

The first thing to note is that special fruits are selected for pickling; they should have an uneven surface, covered with pimples. Of course, interesting option the natural green color of vegetables will be preserved - for this purpose, they must be doused with boiling water, and then immediately placed in a container with cold water. In addition, another way to preserve color and speed up fermentation is to layer with white cabbage leaves.
Recipe with sterilization

IN enamel pan in a 4-5 liter capacity place 10 g of horseradish, 50 g of tarragon, 3-4 chopped garlic cloves, a little hot red pepper. In this case, one part must be placed on the bottom of the pan, and the second - on top of the cucumbers.

Sort through the vegetables - discard the overripe ones (they can be used in other types of preservation), then rinse and place vertically in the pan.

To prepare the brine, dissolve the salt in water (take 50 g per 1 liter), boil for a couple of minutes, pour into the pan and cover the top with clean gauze. Let this container stand in the room for 3-4 days. Then pour the brine into another vessel, wash the pickles thoroughly with boiled warm water and place vertically in clean jars with fresh garlic and dill already added. You will need to boil the brine that you drained earlier and remove the foam. Pour this brine into jars, cover with a previously boiled lid and place in a container filled with water at a temperature of 60 degrees. Sterilize three-liter bottles in it for 25 minutes, and liter bottles for 15. After that, seal the vessels, turn them upside down and leave them in this position until they cool completely. Don't worry if the brine isn't clear at first; the cloudiness will settle over time.

Prepare and.

Wash 1.5-2 kg of cucumber fruits of approximately the same size. Wash very thoroughly. Peel 3-4 garlic cloves and cut into pieces. Wash thoroughly spicy herb– a couple of dill umbrellas, a sprig of cherry leaves and two horseradish leaves.

Place lids in a saucepan, add water and boil, “cook” over medium heat for 3-4 minutes.

To prepare the filling, dissolve 50 g of salt in a liter of cold water (a three-liter bottle will take approximately 1-1.3 liters of filling). Place the vegetables in jars and layer them with spices, also adding 3-4 bay leaves and 5 peppercorns.

Pour into bottles hot pour, cover with tin can lids, but do not roll them up, just place them in the room for fermentation (it will take about a week or a little more). After this period, pour in an additional amount of filling and seal using a seaming machine. This recipe housewives simply adore it because of the quality finished product unusually high and even at room temperature it is stored perfectly.

Master and - this vegetable also makes very tasty snacks.

Every housewife wants to surprise her guests and beloved household members with delicious cucumbers. But it is not always possible to preserve cucumbers so that they are sharp and crispy. It seems that everything is being done as it should, but the cucumbers are far from the desired result. And try new recipes every year to achieve the desired result. A couple of tips before canning cucumbers:

For pickling, green cucumbers are selected that are not quite ripe, with dense pulp and underdeveloped seed chambers. Quality is of great importance to obtain good products. fresh cucumbers, and therefore you should not salt overgrown, limp, damaged or diseased fruits. It is best to pickle cucumbers on the day they are picked or on the second day. Fruits are divided into large, medium and small: (9-12, 7-9, 5-7 cm).

So, I offer you ten best recipes and tricks:

1. "Crispy" recipe
Brine:
for 1 liter of cold water (boiled or filtered) - a little more than 1.5 tablespoons of salt
For a 3 liter jar:
1-2 cloves of garlic (cut into slices on the bottom), then cucumbers,
on top of the cucumbers - greens: several dill inflorescences, currant leaves, cherry leaves with twigs, horseradish leaf

Blank:

Wash the cucumbers and pre-soak them in cold water for 4 hours (we do not cut off the “butts” of the cucumbers).
Then place the cucumbers in clean jars with spices, fill with brine, close the jars with plastic lids and place in a cool place (room temperature should be about 20°C).
After a few days, when the fermentation process begins (the plastic lids on the jars swell), open the lids slightly to let the air out - then the cucumbers will be crispy. After a day, close the lids again and the pickles can be placed in the refrigerator.
Such pickles should be stored in a cool place (for example, in a cellar or refrigerator). This way they are perfectly preserved all winter and remain crispy (and quite spicy - due to the garlic).

2. Mom's recipe

Spices are placed at the bottom of the jar - dry dill, maybe dill, horseradish leaves, garlic, black peppercorns, bay leaves.

Then the cucumbers are laid and filled with marinade.

The marinade is prepared in a separate pan: for 1 liter of water, 2-3 tablespoons of salt, 2-3 tablespoons of sugar. Boil the whole mixture well and add 1 tablespoon of vinegar essence.

3. Spicy cucumbers

Ingredients:

1 kg of cucumbers, 30 g of dill, 10 leaves of celery or parsley, black currants, 1 black pea and 1 red pod hot pepper.

For the brine:

1 liter of water, 3 tbsp. spoons of salt.

Cucumbers are often salted in enamel dishes and glass jars. Seasonings are placed on the bottom, in the middle and on top. Select small cucumbers.

The brine is poured in some excess. A wooden circle (not plywood) or a porcelain plate and pressure are also placed on top.

The dishes with cucumbers are covered with a clean cloth and kept at room temperature for several days.

Then they are transferred to a cold and dark room.

After 10-15 days, add brine to the brim and cover with lids.

4. An old recipe

Take 10 kg or more cucumbers, wash them in cold water, put them in a bowl and dissolve salt in proportion to their quantity. hot water (approximately 50 g of salt per 1 liter of water). Pour this brine over the cucumbers, sprinkle them with dill, blackcurrant leaves, and add 2-4 cloves of garlic.

When the brine has cooled, take the dishes with cucumbers to the cellar and place them on ice. Place a wooden circle on top of the cucumbers and press it with a clean stone. After 3-4 hours, the cucumbers are ready.

Different ratios of cucumbers, spices and salt give pickled cucumbers various taste qualities. Cucumbers pickled according to these two, also ancient, recipes turn out to be very tasty.

Method No. 1

For 10 kg of prepared cucumbers, take 600-700 g of salt and 500-600 g of spices (spices include 40-50% dill, 5% garlic, and the rest - tarragon, horseradish leaves and root, celery, parsley, basil, leaves cherry, black currant, oak, etc.).

For a spicy taste, it’s good to add dried red hot pepper or 10-15 g of fresh one.

Method number 2

Prepared cucumbers are placed in 3-liter jars, filled with brine at the rate of 50-60 g of salt per 1 liter of water, covered with lids and kept for 3-4 days at room temperature until lactic acid fermentation begins. Then the brine is drained from the jars and boiled.

The cucumbers are washed, washed greens are added: for a 3-liter jar - up to 40 g of dill, 6-8 cloves of garlic, etc. and poured with hot brine. The jars are pasteurized at a temperature of 90 degrees for 12-15 minutes, removed from the water, and immediately sealed.

5. Aspirin cucumbers

Instead of vinegar - aspirin. On three liter jar six aspirin tablets.

Dill, horseradish, currant leaves, cherry leaves, black pepper (peas) are not placed in jars, but filled with salt water (2 tablespoons of salt per liter of water) in a saucepan and brought to a boil. And this hot brine is poured over the cucumbers twice.

Dill cuttings and leaves remain in the pan.

Before rolling up the jar, add vegetable oil. The brine never becomes cloudy, the jars never explode, and can be stored at home. The cucumbers look like they were picked from the garden yesterday, as if they were fresh.

6. Sweet and sour cucumbers

Fresh spicy herbs are placed in the jar: horseradish leaves, dill, tarragon, parsley, celery, etc. Large greens are cut into 2-3 parts. Peel small heads of onions and garlic.

Place 2 tbsp in a liter jar. spoons 9% table vinegar, onion, 1-2 cloves of garlic, 2-3 black peppercorns, cloves, bay leaf, 15-20 g of fresh herbs and ½ teaspoon of mustard. Place cucumbers and pour hot sauce over them.

To fill 1 liter of water, 50 g of salt and 25 g of sugar are required. Sterilize liter jars in boiling water for 10 minutes, 3 liter jars for 15 minutes.

7. Canning with currant juice

Select small cucumbers of the same size. Rinse well and cut off the ends.

At the bottom of each jar put 2-3 black peppercorns, cloves, 1-2 cloves of garlic, a sprig of dill and mint.

Place the cucumbers vertically in the jar. Pour in a filling prepared from 1 liter of water, 250 g of ripe currant juice, 50 g of salt and 20 g of sugar.

Bring to a boil and pour into jars. Immediately close the lids and sterilize for 8 minutes.

8. Cucumbers with mustard seeds

For 1 jar - small cucumbers, 1 onion, 1 small carrot, pickling seasonings, mustard seeds.

For 2 liters of water - 1 tbsp. vinegar, 2 tbsp. l. salt, 8 tbsp. l. Sahara.

Wash the jars well, sterilize (in the oven), and boil the lids.

Wash the cucumbers, do not cut off the butts and nose, place in a colander to drain the water.

Peel the onion, wash it, cut it into rings, and place it on the bottom of the jars. Place carrots (slices), pepper, cloves, bay leaf and 1 tsp. mustard (peas).

Fill the jars with cucumbers, pour in regular boiling water, cover with lids and let stand until the water is warm.

Pour the water into the pan, boil again, add salt, sugar, vinegar. Be sure to remove the foam. Pour boiling brine over the cucumbers and quickly roll up.

Turn the jars upside down and wrap until cool.

9. Vigorous cucumbers

Pack cucumbers, herbs (black currant leaves, horseradish, cherries, dill stems and baskets), bay leaves, and garlic tightly into sterilized jars.

Pour in cold brine (1 tablespoon of salt per 1 liter of water). Leave the jars for 3-5 days without refrigeration, cover with gauze.

Remove the resulting white coating, pour the brine through a sieve into a saucepan and boil for 20 minutes (it is advisable to measure how much brine is obtained). Without removing the cucumbers from the jar, rinse them under running cold water 3 times.

Add 0.5 liters of water to the brine per 3 liters + add 1 tbsp. salt. Pour over cucumbers. Roll up. Turn over and leave until the next day.

10. Pickled spicy cucumbers

While the jars are being prepared, you can cook the marinade.

1 liter of water
2 tbsp. salt without a slide
1 tbsp sugar, also without a slide
Bring all this to a boil and remove.

So let's get it hot jar. At the bottom we put prepared greens (leaves of black currant, horseradish, cherries, dill stems and baskets), bay leaf. We place the cucumbers tightly to each other (very tightly!), on top there are black peppercorns, 1-2 allspice peas, again greens and red hot pepper (note here: if the pepper is whole, then you can put the whole one, if there are cuts, cracks, then put a thin strip, otherwise the cucumbers will simply be impossible to swallow because of their spiciness).

Add vinegar 9%:
1 liter jar-2 tbsp.
2 liter jar-3 tbsp.
3 liter jar - 5 tbsp.

Pour the marinade in a thin stream

Place a tray (or cloth) on the bottom of the pan and pour warm water, so that more than half of the jar is immersed in water. Place lids on top of the jars. Cook a 2 liter jar for about 20 minutes. You can check readiness like this: the lids have become hot, the cucumbers have changed color from light green.

We take out the jars and place them on a wooden board. Add garlic, black peppercorns and a couple of allspice peas. Top up the marinade to the brim. Let's roll up. Place the jars upside down, wrap them and leave them for a day.

Little culinary tricks

Cucumbers for pickling should be medium-sized, fresh, with black spines. Cucumbers with white spines are not suitable for canning - these are dessert, perishable varieties. Jars with such cucumbers tend to “explode.” Limp, “corky” cucumbers are also not suitable. They've been there too long. It is better to salt them for food, without rolling them into jars.

Soak the cucumbers in water for 2-6 hours. This procedure will “make” the cucumbers crunch.

To avoid an “explosive” situation, add a few mustard seeds to the jar. Sometimes 1 spoon of alcohol or aspirin is used.

Also, for crispy cucumbers, they add lizard, and sometimes oak bark.

The cucumbers will not become moldy, and their taste will even improve if you add chopped horseradish on top.

The so-called garlic pickles have a sharp and spicy taste - when they are pickled, twice the amount of garlic and horseradish is used.

Bon appetit!!!

Canned cucumbers are not only tasty, but also very healthy! It would seem that what can you tell us about pickling cucumbers? But almost every housewife has her own tricks to make the preparations tastier, healthier, and store them easier and longer.
We present to you the most appetizing and delicious recipes for pickling cucumbers from the best housewives!

1. Canned cucumbers with red currants

Products:

1. Cucumbers - 600 gr.
2. Garlic - 2 cloves
3. Onions - 1 pc.
4. Red currants - 1.5 cups
5. Black pepper, peas - 3 pcs.
6. Cloves - 3 pcs.
7. Water - 1 liter
8. Sugar - 1 tbsp. spoon
9. Salt - 2.5 tbsp. spoons

How to cook canned cucumbers with red currants:

Wash the cucumbers. Place spices at the bottom of the jar. Place the cucumbers vertically in jars. We clean the currants (0.5 cups) from the branches, sort them and wash them. Distribute the berries between the cucumbers. Pour hot brine over the cucumbers, immediately cover with lids and sterilize for 8-10 minutes. Then roll up the jars and wrap them. Brine. Bring the water to a boil, add salt and sugar, add red currants (1 cup).

2. Cucumbers in spicy tomato sauce

Wash the cucumbers and soak for 1-2 hours in cold water.

Products:

1. Cucumbers - 4.5 kg.
2. Garlic – 180 gr.
3. Tomato paste– 150 gr. (3 full tablespoons)
4. Sunflower oil – 250 ml.
5. Sugar – 150 gr.
6. Salt – 31 tbsp. spoons (you can add salt to taste while working)
7. Vinegar 6% - 150 ml.
8. Hot paprika – 1 teaspoon
9. Ground black pepper – 1 tbsp. spoon

How to cook cucumbers in spicy tomato sauce:

Cut off the ends of the cucumbers. Large cucumbers cut into 4 pieces lengthwise. Smaller cucumbers - only lengthwise. Press the garlic through a press. Add all ingredients except vinegar. Place on moderate heat. After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet. Let the cucumbers simmer for another 15 minutes. Add vinegar. The total simmering time is 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. Place the cucumbers in prepared sterilized 0.5-liter jars. Pour in the sauce and sterilize for 25-30 minutes. Close the jars and turn over until they cool completely.

3. Cucumbers with apples (marinated and lightly salted)

Products:

for a 3 liter jar

1. Apples (sour) - 1-2 pcs.
2. Garlic - 3-4 cloves
3. Dill (umbrellas)
4. Cherry and currant leaves
5. Allspice peas - 12 pcs.
6. Cloves - 12 pcs.
7. Bay leaf - 4 pcs.
8. Sugar - 5 teaspoons
9. Salt - 4 teaspoons
10. Vinegar essence- 2 teaspoons
11. Cucumbers – 1.5 – 2 kg.

How to cook cucumbers with apples (marinated and lightly salted):

Cut the garlic into slices, wash the greens. Place washed cucumbers in clean jars, interspersing them with spices and apple slices (do not peel the peel). Fill the jar with boiling water and let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10 minutes, then pour the brine into the pan again. Let's boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, fill it with boiling syrup and roll up the boiled lids. Turn the jars over and wrap them until they cool. Cucumbers are stored at room temperature or in a cool place.

Lightly salted cucumbers(hot method):
Place cucumbers with spices in a deep container and apple slices. In hot water (per 1 liter) dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cooled, then put in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter

Products:

per 1 liter jar.
1. Cucumbers - how much will it take?
2. Dill umbrella - 1 pc.
3. Horseradish leaf - 1 pc.
4. Garlic - 5-6 cloves
5. Hot pepper - 3-4 rings
6. Bell pepper - 2 rings
7. Currant leaves - 2 pcs.
8. Coarse salt - 20 gr.
9. Acetyl (crush) - 1.5 tablets

How to prepare pickles for the winter:

Pour cold water over the cucumbers and leave for 4-6 hours. Prepare the jars, pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper. Place a horseradish leaf, a sprig of dill, and currant leaves at the bottom of the jar. Fill the jar tightly with cucumbers. Add the garlic cloves and add the pepper. Pour boiling water over, cover with lids and let cool enough to handle. Drain the water into the pan. Add 100 ml. boiled water. Let it boil. Pour salt and crushed acetyl into the jars. Pour boiling cucumber water over the cucumbers, one jar at a time. To the top. Close the jar immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and place in a pre-prepared “warmth”. Leave the pickled cucumbers for a day.

5. Pickled cucumbers with gooseberries

The recipe has been tested several times. There are never misfires. For several years I have been sealing cucumbers according to this recipe - the jars do not explode or become cloudy.

Products:

for four liter and three 700 gram jars
1. Small cucumbers - 4 kg.
2. Gooseberries - 0.5 kg.
3. Garlic - 1 head
4. Cherry leaf - 10 pcs.
5. Currant leaf - 5 pcs.
6. Large horseradish leaf - 1 pc.
7. Dill - 1 branch-stem with an umbrella
8. Black pepper - 10 peas
9. Carnation - 10 flowers
10. Small horseradish root - 1 pc.
11. Spring water - 3.5 liters
for marinade (per 1 liter of water):
1. Salt - 2 tbsp. spoons
2. Sugar - 3 tbsp. spoons
3. Vinegar 9% - 80 gr.

How to cook pickled cucumbers with gooseberries:

Wash the cucumbers thoroughly. Pour cold water over the cucumbers for 3-4 hours. Wash the greens and dry with napkins. Chop finely. Peel the garlic and horseradish root and also finely chop. Place everything in a bowl and mix well. Cut off the “butts” of the cucumbers. Sterilize jars. Place a tablespoon of mixture of herbs, garlic and horseradish in each jar. Place the cucumbers tightly and sprinkle a handful of washed gooseberries on top. Boil water, pour in cucumbers, heat for min. 15. Repeat again. Then add pepper, cloves, sugar, salt, and vinegar to the water drained from the cucumbers. Cook the marinade over low heat for min. 10-13. Fill the jars with marinade to the top so that even a little flows out. Boil the lids for 5 minutes. Roll up the jars, place the lids down, and wrap them very well. After a couple of days, turn the cucumbers over and keep them under the blanket for another two days.

6. Pickled cucumbers, sterilized without vinegar

A recipe for pickled cucumbers without vinegar allows you to make fragrant and crispy cucumbers for the winter.

Products:

1. Cucumbers – 1 kg.
2. Horseradish root – 50 gr.
3. Garlic – 1-3 cloves
4. Bay leaf - 1-2 pcs.
5. Oak leaves - 1 pc.
6. Cherry leaves - 1 pc.
7. Black currant leaves - 1 pc.
8. Mustard (grains) – 1-3 pcs.
9. Dill – 30-40 gr.
10. Dill (seeds) – 2-3 pcs.,
for brine:
1. Water – 1 liter
2. Salt – 2 tbsp. spoons

How to prepare pickled cucumbers, sterilized without vinegar:

The cucumbers are placed in jars, filled with brine, covered with lids and kept for 3-4 days at room temperature (for lactic fermentation). Then the brine is drained from the jars and boiled. Cucumbers are thoroughly washed in cold water. Place them in jars again, adding spices and spices for the aroma, density and fragility of the cucumbers. Pour boiling brine into the jars of cucumbers and sterilize at a temperature of 80-90°C: liter jars - 20 minutes, three-liter jars - 40 minutes.

7. Pickling cucumbers in jars - the simplest and most delicious recipe

Products:

1. Water – 1 liter
2. Salt – 50 gr.
3. Cucumbers – how much will it take?
4. Spices to taste

How to prepare pickled cucumbers in jars - the simplest and most delicious recipe:

A small amount of cucumbers can be pickled without pasteurization in glass jars. Fresh cucumbers, preferably the same size, are thoroughly washed, placed in jars, layered with spices and poured boiling (but you can also cold - this cold method pickling cucumbers) with a 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin lids, boiled in water, but do not roll up, but are placed at room temperature for several days (up to 7 -10 days) for fermentation, after which they add brine and seal using a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.

8. Pickled cucumbers and tomatoes (very simple and tasty recipe)

This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.

Products:

for a three-liter jar:
1. Cucumbers – how much will it take?
2. Tomatoes – how much will it take?
3. Lemon acid- 0.5 teaspoon
4. Salt – 70 gr.
5. Sugar – 1.5 tbsp. spoons
6. Bay leaf - to taste
7. Peppercorns - to taste
8. Onions - 2-3 pcs.
9. Garlic – 3-4 cloves
10. Sweet pepper – 2-3 pcs.
11. Leaves of cherry, currant, oak - 3-4 pcs.
12. Amaranth (shiritsa) – 1 sprig

How to cook pickled cucumbers and tomatoes (very simple and tasty recipe):

At the bottom of a dry steamed jar put dill, horseradish, 3-4 leaves of cherry, currant, oak, and a sprig of agaric (to make the cucumbers crunchy). Place cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 l) - be careful not to crack the jar. Immediately roll up, turn upside down and wrap until completely cool.

9.Secret recipe awesome cucumbers"Real jam"

Products:

1. Cucumbers - 4 kg.
2. Parsley - 1 bunch
3. Sunflower oil - 1 cup (200 grams)
4. Table vinegar 9% - 1 glass
5. Salt - 80 gr.
6. Sugar - 1 glass
7. Ground black pepper - 1 dessert spoon
8. Garlic - 1 head

How to cook secret recipe awesome finger-licking cucumbers:

4 kg of small cucumbers. Mine. You can trim the tails and noses slightly. Cut the larger cucumbers lengthwise into 4 pieces. Cut the smaller ones in half lengthwise. Place the prepared cucumbers in a saucepan. Finely chop a good bunch of parsley and send it to the cucumbers. Add a glass to the pan sunflower oil, a glass of 9 percent table vinegar and 80 gr. salt (do not pour a 100-gram glass to the top onto your finger). Pour a glass of sugar into the resulting marinade for cucumbers, dessert spoon black ground pepper. Cut the head of garlic into slices and place in a saucepan. We wait 4-6 hours. During this time, the cucumbers will release juice - the pickling will take place in this mixture. We take sterilized 0.5 l. jars and fill them with cucumber pieces: place the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with the prepared lids and sterilize for 20-25 minutes. Take it out, roll it up tightly. Place the jars upside down, wrap them in towels until they cool completely.

10. Pickled cucumber salad

Products:

for a 0.5 liter jar
1. Cucumbers
2. Onions - 2-3 pcs.
3. Carrots - 1 pc.
4. Garlic - 1 clove
5. Dill seeds (dry) - 1 teaspoon
6. Bay leaf - 1-2 pcs.
7. Allspice - 2 peas
for marinade (for 8 0.5 liter jars)
1. Water - 1.5 liters
2. Salt - 75 gr.
3. Sugar - 150 gr.
4. Table vinegar - 1 glass

How to make pickled cucumber salad:

Cans 0.5 l. with lids must be sterilized first. Wash the cucumbers. Cleaning onion, 2-3 medium onions and 1 carrot are used for each jar. Cut the cucumbers crosswise into centimeter slices. We also cut the onion into thin rings, and grate the carrots coarse grater. In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so on up to the top of the jar we alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve 75 grams in it. salt (about 3/4 of a 100-gram glass), 150 gr. sugar and finally pour in a glass of table vinegar. Fill the jars with boiling marinade, cover with lids and sterilize for 35 minutes. at a low boil. We take it out, roll it tightly, you can turn it over, but if you want to keep it beautiful appearance To avoid mixing the layers, it is better not to turn them over. Cover the pickled salad and let it cool until the next day.

11. Lightly salted cucumbers with vodka

Products:

1. Cucumbers
2. Horseradish leaves
3. Cherry leaves
4. Currant leaves
5. Bay leaf
6. Dill umbrellas
7. Black peppercorns
8. Vodka - 50 ml.
9. Salt - 2 tbsp. spoons

How to prepare lightly salted cucumbers with vodka:

Wash the cucumbers thoroughly and cut off the ends on both sides. Wash all the greens and place them in a saucepan, add peppercorns and place cucumbers on top. Prepare the brine at the rate of 2 tablespoons of salt and 50 ml. vodka per 1 liter of water. Pour cold brine over the cucumbers, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

12. Lightly salted cucumbers “Spicy”

Products:

1. Small cucumbers - 1 kg.
2. Garlic - 4-5 cloves
3. Hot pepper pod - 1/2 pcs.
4. Large bunch of dill
5. Coarse salt - 6 tbsp. spoons

How to prepare lightly salted cucumbers “Spicy”:

Take young and elastic cucumbers, rinse. Cut off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. Place 2/3 of the total amount of dill and thinly sliced ​​garlic at the bottom of the jar. Then place the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Place salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. In a few minutes. drain the water, bring to a boil and pour the resulting salt solution over the cucumbers again. Cover the jar with a saucer, on which place a small weight, for example, a small jar of water. Leave the cucumbers at room temperature for 2 days.

13. Summer salad for the winter

Products:

1. Dill, parsley
2. Garlic
3. Sweet pepper
4. Onion
5. Tomatoes
6. Cucumbers
7. Vinegar 9%
8. Salt, sugar
9. Allspice, cloves, bay leaf, allspice

How to cook summer salad for the winter:

In a sterile jar (I have 1 liter), put 3-4 sprigs of dill and parsley (green) on the bottom, cut 1 clove of garlic, if desired, you can put a ring of hot pepper, cut 1 medium-sized onion into rings, cut 1 sweet pepper into strips ( I always take either yellow or orange pepper for a variety of colors), then cut cucumbers, but not thinly, and tomatoes (it is advisable to take strong, fleshy, well-brown tomatoes so that they do not become limp and turn into mush). When adding vegetables, compact them a little. Then put 4-5 pcs on top. allspice, 2 cloves, 2-3 bay leaves. Prepare the brine: for 2 liters of water, 0.5 cups (250 grams) of sugar, 3 level tablespoons of salt; when it boils, pour in 150 grams. vinegar 9% and immediately pour the brine into jars (this brine is enough for 4-5 liter cans). Then sterilize the jars for 7-8 minutes. from the moment of boiling and immediately roll up.
In winter, when serving, pour the brine into a separate bowl, place the vegetables (without spices) in a salad bowl and pour over vegetable oil taste.

14. Grandma Sonya’s pickled assortment

Products:

for 3 l. jar
marinade:
1. Salt - 2 tbsp. spoons
2. Sugar - 6 tbsp. spoons
3. Vinegar 9% - 100 gr.

How to prepare Grandma Sonya's marinated assortment:

At the bottom of the jar we put a grape leaf, 1 leaf of red. currants, 1 black leaf currants, a bunch of dill along with the inflorescence, 2 laurel. leaf, horseradish root (the size of an index finger), 1 pod of hot pepper, 10 black peas. pepper, 2 cloves of garlic. We put vegetables in a jar (anything - cucumbers, tomatoes, onions, sweet bell peppers, cauliflower, white cabbage).
Pour 1150 ml into each jar. boiling water (1 liter 150 ml.). Let it sit for half an hour. Then pour all the water from the jars into a large saucepan (or two), add salt, sugar, vinegar, boil for 2-3 minutes. Now pour the marinade back into the jars, close the lids, turn them upside down and wrap them in a warm blanket.

“Super Chef” wishes you bon appetit!