Cold pickled cucumbers in jars for the winter: recipes

One of the most common ways to prepare cucumbers is to pickle crispy cucumbers for the winter, so today I will tell you recipes for cold pickling in a 3-liter jar.

The recipes are very simple, anyone can prepare them without any problems.

A few tips to consider before you start preparing.

Use cucumber varieties for pickling.
Select only high-quality vegetables, without mechanical damage, stains, or rot.
Use specially coarsely ground salt for pickling; under no circumstances use iodized salt.
Pre-soak the cucumbers in cold water for 1 - 2 hours.
Rinse jars and lids thoroughly.
Use clean water for brine, ideally spring or well water; if the water is from a tap, be sure to filter it.
It is better to store such preparations in a cool, dark place, preferably in a cellar or cold pantry.

By following these tips, you will always get beautiful, crispy, aromatic cucumbers on your table in winter

The simplest and easiest recipe for pickling crispy cucumbers for the winter
Recipe for cold pickling cucumbers in a three-liter jar
Pickling cucumbers for the winter, a simple recipe from my great-grandmother video

Recipes for cold pickling of cucumbers in jars for the winter.

Cold pickled cucumbers: classic recipe

The cold method has several advantages over the hot method. Firstly, it’s faster and more convenient – there’s no need to boil the water first. In addition, cold water preserves all the beneficial substances of cucumbers, while boiling water destroys some of them.

Many more pickle lovers claim that such cucumbers are more tasty and fragrant. Finally, there is a practical side to the issue - cold pickled cucumbers for the winter can be placed in any jar without fear that it will crack due to boiling water.

Based on the calculation, we will take the products in this quantity.

Ingredients for a 3-liter jar

1.5 kg of medium-sized vegetables (10-15 cm in length);
1.5 liters of water;
3 level tablespoons of salt;
a teaspoon of sugar;
a few peppercorns;
and several dill umbrellas.

The jars must first be sterilized by keeping them in the microwave for 3-4 minutes or over boiling water for 10-15 minutes. The recipe itself is very simple and consists of the following steps:

Preparation progress

Step 1. The basis for the success of any recipe is choosing the best ingredients and following the cooking technology. First you need to carefully select the cucumbers. They should be the same size, with fairly dark but not too hard skin.

When pickling cucumbers using a cold method, it is preferable to use spring or well water. Another option is proven bottled or filtered water. You can prepare the brine using tap water, but it is advisable to let it sit for a day beforehand.

So, water is poured into a jar, where spices and herbs are first placed.

Step 2. Then the cucumbers themselves are placed quite tightly and filled with water so that the level completely covers the contents.

Step 3. Let it sit for 2-3 days at room temperature in a dark place - for example, under a table, covered with a thick cloth. During this time, the cucumbers will ferment, after which foam will periodically appear on the surface, which is normal.

It can be removed and water can be gradually added - literally a few tablespoons. After 3 days, roll up with iron or cover with nylon lids, put in the cellar or in the refrigerator.

Salting cucumbers in jars with dill and garlic

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

Ingredients for 1 1.5 liter jar:

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

For the marinade (per 1 liter of water):

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

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

Let's start cooking:

1. Wash the cucumbers thoroughly. Then cut off the ends and fill them with clean, cool water for 2 hours. This is necessary so that the vegetables are saturated with liquid and do not absorb the marinade after twisting.

2. Meanwhile, put the prepared, cleanly washed spices into sterilized jars. You can place them in order: blackcurrant and cherry leaves, cut garlic cloves, an umbrella of dill, a leaf of crushed horseradish and a sprig of tarragon. Of course, you don’t have to put everything in – it’s optional.

3. Now place the cucumbers tightly together. It would be great to put a little more garlic and red capsicum on top along with some seeds for some heat. If there are any voids left at the neck of the jar, you can fill them with sliced vegetables.

4. Having compacted everything tightly, fill the jars with boiling water and cover with lids. In this form, leave them to warm up for 15 minutes. Then drain the water using a special lid with slots. We do this twice.

5. In the meantime, you can start preparing the marinade. For every liter of water, add non-iodized salt, sugar, allspice and peas, cloves, bay leaves and mustard seeds. Bring all contents to a boil and cook for 3 minutes.

6. After you drain the boiling water from the jars a second time, you can start pouring the marinade. Try to pour it so that the spices fall evenly into each container. Don't forget to leave some space for the vinegar as well. We pour it at the rate of 100 ml for every three-liter jar. - 9% table solution (30-40 ml is required for a liter jar; 50 ml is enough for a 1.5 liter jar).

7. Having filled the jars to the very neck with marinade, cover with lids. Then wait 1 minute and twist tightly. Now turn the workpieces upside down and leave them in this position until they cool completely. There is no need to cover the cucumbers with anything, otherwise instead of crispy ones we will get tasty but soft fruits.

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

Cold pickling of crispy cucumbers: recipe with mustard

As we know, when pickles are prepared, no vinegar is added - just salt is enough. And the crunchiness, hardness and elasticity of cucumbers pickled according to this simple recipe comes from spices and mustard.

We remind you that only table rock salt is used for cold salting of cucumbers (iodized salt is not suitable).

Proportions for a 1 liter jar

cucumbers - 500-600 g;
the same amount of water (it is poured in such an amount that the liquid completely covers the vegetables);
salt - 1.5-2 level tablespoons (30-40 g);
sugar – half as much as salt (this component is optional, you don’t need to add it at all);
dry mustard powder or seeds – 1 teaspoon;
garlic – 3 cloves;
horseradish – 1 leaf or 2-3 small pieces from the root;
cherry, currant, oak, raspberry - 1-2 leaves each;
allspice peas - to taste;
dill - several umbrellas.

Thus, the main ratio is cucumbers/water (1:1) and salt/sugar (2:1). Although in a number of recipes you can find the same ratio of salt and sugar (1:1). It is clear that in this case the brine will turn out to be noticeably sweet.

How to pickle cucumbers

Step 1. First, prepare all the necessary components. Of course, we will pay special attention to the cucumbers - they need to be washed and soaked in cold water for several hours.

For liter jars, it is better to take small or even miniature fruits, which will be from 7 to 10 cm in length. In any case, they should all be approximately the same size.

Step 2. During this time, we wash the greens, cut the garlic cloves into slices, and most importantly, prepare the jars. They need to be sterilized in the usual way - hold them over boiling water (steam) for 15 minutes or the same amount of time in the oven at a temperature of 180°C. Another option is to keep it in the microwave for 4 minutes, turned on at full power.

Step 3. Place garlic, herbs and cucumbers in jars: the first rows are in a vertical position, and the second row is simply placed on top of the first one, as shown in the photo. At the same moment you need to add 2-3 dill umbrellas.

Step 4. Meanwhile, prepare the brine based on the indicated ratios. Dissolve salt and sugar in a saucepan or any other container, add mustard. First fill the berry and oak leaves with boiling water for 5-7 minutes, then add them to the cucumbers.

Marinade for cucumbers

Step 5. Fill the cucumbers to the top. Cover with lids and leave to stand for 2-3 days in a dark (but not cool) place - for example, under a table.

Step 6. During this time, you need to periodically look at the jars to remove the foam that forms on the surface due to fermentation processes. After this, you can roll up the cucumbers for the winter with iron lids or cover them with thick nylon lids.

The best recipes for pickled cucumbers in oil for the winter

Spicy, spicy and delicate snacks are prepared from cucumbers. To add flavor and aroma, greens and herbs, spices and spices are used. Vegetables are served as an addition to other food or as a separate dish.

Crispy pickled cucumbers for the winter in oil

When preparing, you do not need to waste time and energy on sterilization. Housewives choose any cucumbers - small or large, salad or for pickling. For the crispy snack you will need:

2 kg of cucumbers;
100 ml sunflower oil;
125 ml vinegar 9%;
40 g salt;
100 g sugar;
10 g ground black pepper;
8 cloves of garlic;
1 bunch of parsley.

Cooking technology:

Wash the cucumbers, cut off the stems and soak in cold water for 3 hours.
Cut into thin bars or circles, place in a deep plate or basin.
Wash the parsley, chop, add to the cucumbers and mix.
Pour in vinegar and vegetable oil. Add coarse salt, sugar and pepper, mix.
Peel the garlic cloves and cut each into several pieces. Add to plate.
Cover with a lid for 6 hours. During this time, shake the plate several times so that the cucumbers are saturated with oil.
Place the cucumbers in jars and pour the resulting cucumber juice into each.
Can be stored for 3-4 months in the refrigerator.

Cucumber slices with onions in oil

Original cucumbers are eaten with boiled and fried potatoes, borscht and rassolnik. Vegetables are cut into circles - this is how they look appetizing in jars. List of ingredients for cooking:

2 kg of cucumbers;
500 g onions;
40 g sugar;
40 g salt;
a pinch of red pepper;
a pinch of black pepper;
70 ml vegetable oil;
80 ml vinegar 9%.

How to cook:

Wash the cucumbers and cut into slices 0.5 cm thick.
Peel the onion, cut into half rings, mix with cucumbers.
Add salt and sugar, vinegar and oil. The amount of red and black pepper depends on personal taste.
Mix the ingredients and leave for 2 hours.
Place in jars and fill with juice.
Sterilize jars in a saucepan or slow cooker.
Seal with a clean lid and wrap in a warm blanket. Turn upside down until completely cool.
Store in a cellar or basement.

Recipe with mustard

Mustard powder is used for preparations. It gives the dish a piquant and spicy taste, saturates it with beneficial properties. The spice contains antioxidants and fatty acids. Consuming mustard lowers cholesterol levels and strengthens the immune system.

To prepare you will need:

4 kg of cucumbers;
200 g sugar;
200 ml vegetable oil;
180 ml vinegar 9%;
50 g mustard;
40 g chopped dried garlic;
20 g ground black pepper;
30 g dried dill.

How to cook:

Wash the cucumbers and cut into slices. It is recommended to use varieties with pimples, for example, Zozulya, Garlyanda or Masha.
Chop the greens and garlic, mix with salt, sugar and pepper. Add oil and vinegar, stir.
Pour over the cucumbers, stir and leave for 3 hours.
Rinse and sterilize jars.
Arrange the appetizer and roll up the lids.
Cool and store in a cool place.

Cucumbers in finger-licking oil with herbs and vinegar

The finger-licking salad is the perfect appetizer for your holiday table. The cucumbers are crispy and have a spicy aroma. List of ingredients:

2 kg of cucumbers;
100 ml vegetable oil;
100 ml table vinegar;
100 g sugar;
50 g salt;
5 cloves of garlic;
15 g dill;
5 peas of allspice.

Cooking technology:

Small greens are suitable for snacks. They need to be washed, the tails trimmed and cut into cubes.
Mix vegetable oil and vinegar, add spices. Season the cucumbers and refrigerate for 3 hours.
Sterilize the jars, put garlic, allspice and dill on the bottom of each.
Place greens in jars and add juice.
Roll up the lids and put in the refrigerator.

Sweet cucumbers in fragrant oil

This recipe calls for fragrance oil. You can buy it in the store or prepare it yourself. Detailed recipe for a sweet snack:

1 kg of cucumbers;
1 onion;
300 ml vegetable oil;
20 g rosemary;
a mixture of black, red and allspice peas to taste;
1 cm ginger root;
70 ml vinegar.

Preparation:

Prepare the dressing: peel and chop the ginger and garlic. Pour oil over all spices, mix and leave for 3 days. During this time, the vegetable oil will become fragrant and aromatic.
Wash the cucumbers and cut into thick slices.
Peel the onion, cut into half rings and mix with cucumbers.
Pour in oil and leave for 2 hours.
Sterilize the jars and arrange the snack.
Close with lids and cool.
Store sweet vegetables for no more than 8 months.

Quick pickled crispy cucumbers: a simple pickling recipe

But we propose to pickle such cucumbers very simply and quickly at home. They cannot be stored for a long time and it is advisable to consume them within a week. True, they are so crispy and tasty that they won’t last long in the refrigerator!

Ingredients:

cucumbers – 1 kg;
table salt – 2 tbsp. spoons;
garlic – 4 cloves;
fresh dill – 1 bunch;
black pepper – 5 peas.

Cooking progress step by step

Step 1. Wash the cucumbers in cold water and cut off the ends on both sides. Of course, it is advisable to pre-soak them for a couple of hours, but if these are the freshest cucumbers from the garden, then this is not necessary.

Step 2. Now we cut each cucumber crosswise on both sides or even cut it in half lengthwise - this way they will be salted even faster. Place the cucumbers in a tight bag, sprinkle with salt and mix thoroughly - you just need to shake the bag well.

Step 3. Now it’s the garlic’s turn: peel each clove, cut into pieces or crush with a special crush or knife.

Step 4. Finely chop the dill, and then add the garlic, dill and pepper to the cucumbers. Shake the bag vigorously again and mix everything.

Step 5. We keep our lightly salted cucumbers at room temperature for 2.5 - 3 hours. Then we put it in the refrigerator.

Quick pickled cucumbers (lightly salted)

Pickled cucumbers in jars for the winter under an iron lid

This recipe is unique in that you can prepare at least 1 jar, at least 10. If you haven’t tried it, prepare a jar, as I say, for testing. We prepare such a preparation because we store it in the apartment.

Cucumbers are prepared in a special way: after pickling, we boil the brine and pour it in, rolling up the jar with an iron lid, this allows you to stop the fermentation process, the vegetables will not be over-acidified, and are perfectly stored in the apartment until the next harvest. But remember, the best place for preservation is the basement, or a cold, dark place.

Ingredients:

cucumbers
horseradish leaves
dill
oak leaves
cherry leaves
one hot pepper (optional)
2-3 cloves of garlic

Brine per 3 liter jar

1.3 liters of water
2 heaped tablespoons of salt

Pre-soak young fresh green cucumbers in cold water for 2-3 hours to make them more elastic. Trim a little on both sides.

Vegetables need to be washed well, as well as dill, cherry leaves, oak leaves, and horseradish. You can use not only leaves, but also horseradish root. Peel the garlic. It’s better to prepare everything in advance, especially if you are preparing a lot of cans, it will be more convenient later.

If you want to prepare vegetables in a different container, how many cucumbers should you use?

I will prepare pickled cucumbers in three-liter jars. The jars need to be washed, they don’t have to be sterilized, I don’t sterilize them. At the bottom of each jar I place dill (umbrellas are better, they are more fragrant), horseradish, cherry, and oak leaves. Literally 3 pieces each. 2-3 cloves of garlic, half, or one hot pepper. If you like it spicy, but if you don't, leave it out.

Fill the jars tightly with cucumbers. I put the large ones on the bottom, and the small ones towards the top, and put the medium ones in the middle. You can top it with dill. By that time, the dill is already with umbrellas. Both umbrellas and twigs are suitable for preservation; they are very fragrant.

We fill all the jars, depending on how many jars you make. The recipe is simple, affordable, and versatile, you can even make 2 jars.

Next we need regular cold water. It can be spring, well, or purified.

You can calculate the quantity based on the number of jars you are preparing.

Stir the brine until the salt dissolves. Fill all the jars. Fill to the very top. Cover the top with nylon lids. Place a plate under each jar.

If the brine is over, but the jars of cucumbers remain, then prepare a new portion of brine. You know the proportions. We leave the jars indoors for 2-3 days, depending on the temperature in the room.

You can taste the cucumbers after 2 days; if you want saltier ones, leave them for another day. Then prepare a pan, pour the brine from all the jars into it. If the container is small, you can drain one jar at a time, or two at a time.

When you drain, hold the vegetables with your fingers so that they do not fall out of the jar, along with the greens, which by that time have changed color, like the cucumbers themselves.

Place the brine on the fire and bring to a boil, and in the meantime, rinse the vegetables under running water. This is necessary to remove white plaque. We pour water and drain it, holding the vegetables with our hands in the same way, just pour it into the sink, we don’t need this water.

When the brine boils, remove the foam from it. Bring to a boil, simmer for 2-3 minutes. The cucumbers themselves have shrunk a little in the jar; if desired, we can add more from another jar. Thus, use one jar for laying out other jars.

Fill the jars with cucumbers with boiling brine. I usually roll them up right away. But if you have large cucumbers, then the draining and filling procedure can be done 2-3 times. They poured it in, let the jars stand for 10 minutes, and drained them. But 1 time is enough.

When you have rolled up the jars, turn them upside down and place them on a towel or blanket. Wrap the top of the jars. Leave them until they cool completely.

After cooling, return the jars to their normal position. This way they are perfectly stored all winter, even in an apartment. The hostess has an excellent vegetable snack at hand at any time.

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

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

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

Take the following ingredients for a 3 liter jar:

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

The cooking technology is as follows:

Step 1. Wash the fruits and soak them for several hours in cold water.

Step 2. Prepare the greens, cut the garlic into large slices.

Step 3. Sterilize the jars and put herbs and spices in them.

Step 4. Place the cucumbers - quite tightly, but not too much.

Step 5. Fill with water to the top. We leave to ferment for 3 days, after which we close the lid and put it in a cool place. The product will be ready in 1 month.

Cold pickled cucumbers for the winter: pickling in jars

“Fortified” cucumbers with vodka and horseradish

Now I’ll tell you how to twist crispy cucumbers for storage in an apartment, in the ratio for a 3-liter jar. It can also be called “Fortified” in another way, this is not accidental, because in addition to vegetables and various spices, the composition includes vodka, which promotes long-term storage, even at room temperature in the cupboard, and also gives the preservation a sharp, crispy structure.

2 – 2.5 kg of cucumbers;
9 cherry leaves;
6 horseradish leaves;
7 sprigs of fresh dill;
3 dill umbrellas;
110 ml vodka;
3 liters of water;
6 tbsp. spoons of salt without a slide.

This is the easiest recipe:

I put washed cucumbers, soaked in cold water, into a sterilized 3-liter jar, alternating a layer of vegetables, a layer of greens, and dill umbrellas.
Pour water into a saucepan, dissolve the salt, add vodka, stir well.
I pour the prepared, cold brine into the contents of the jar and close it with a nylon lid.
I store it in a dark place or refrigerator.

Cold pickling of cucumbers for the winter: recipe with berry leaves

Perhaps the most important requirement for pickles is that they turn out crispy. And this is quite fair, because the cucumber should not be watery, but dense enough to be a pleasure to bite into.

It is not difficult to obtain such a dish, and it is not necessary to use vinegar for this (although, if desired, you can use this technique, but these will no longer be salted, but pickled cucumbers).

In this case, we will resort to another option - we will simply add fresh (or preferably slightly dried) leaves of berry bushes - raspberries, black currants or cherries - to the brine. If oak trees suddenly grow in the vicinity, you can also collect their foliage.

To cold pickle cucumbers for the winter according to this recipe, take the following ingredients:

Calculation per liter jar

600 g medium cucumbers of the same size;
0.5-0.6 l of water;
salt – 1 heaped tablespoon, i.e. 30 g;
sugar – a teaspoon (you don’t have to add it at all);
10 peppercorns;
2-3 cloves of garlic;
2-3 dill umbrellas;
1-2 horseradish leaves;
1-2 leaves of currants, cherries or raspberries;
1-2 oak leaves.

The sequence of actions is as follows:

Step 1. First, as usual, soak the cucumbers in water, keeping them in a basin for about 3-4 hours.

Step 2. Then put herbs and garlic, as well as black peppercorns, into pre-sterilized jars.

We lay the cucumbers quite tightly, but they should not protrude above the neck.

Step 3. Dissolve a tablespoon of salt and a teaspoon of sugar in half a liter of cool water and mix.

Step 4. Pour this water into the jar with cucumbers and cover with a lid, but loosely.

Step 5. You can first cover the fruits on top with a leaf of any plant from those we took for pickling.

Cold pickling of cucumbers in jars

Next, everything is as usual - we put the jar in the dark for 3 days, and then close it with a thick nylon or roll up an iron lid.

A delicious recipe for pickling cucumbers for the winter in jars so they don’t explode

There are many options for preparing cucumbers

It is important not only to get tasty vegetables for the winter. Another task is to ensure that cans of product do not explode

I propose to consider seaming methods without sterilization. There are some rules for pickling. They must be followed.

Advice: cucumbers for preservation can only be taken from late pickled varieties. Salad vegetables have thin skin and a watery texture. When salted, they become soft, cloudy and explode.

Preparing cucumbers according to this recipe will be done without vinegar. Consider a recipe for an interesting pickling of cucumbers with red currants (along with sprigs). This is one of my favorite ways to preserve vegetables.

Option 1

For preparation I use the following composition:

Small cucumbers – 4 kg;
red currant – 850 gr.;
dill – 4 sprigs;
garlic – 8 cloves;
basil – 3 sprigs;
cherry leaves - 2 handfuls (you can add black currant leaves - if desired);
horseradish (leaves) – 150 gr.;
coarse or medium salt – 70 g;
sugar – 50 gr.;
citric acid – 10 g;
good quality water – 3 l.

How to cook:

Pickling cucumbers (6-10 cm long) with dark spines and dark green skin, clean with a rough brush and rinse.
We remove the ends or make punctures with a knife or fork. I usually choose the first option. Immerse vegetables in very cool water.
We take water from a well (spring). Or filter the regular one (from the tap), boil and cool.
Change the fluid after half an hour. Do not keep vegetables in warm liquid.
We rinse the cans of soda. We disinfect containers with screw-on lids over a kettle of boiling water.
Sterilization can be carried out in the oven. We disinfect large jars (2 liters) for 20-25 minutes.
We rinse the red currants and greens several times in a container, changing the water, then in running water.
Pour over the herbs and spices (peppercorns, bay leaves, cloves) with very hot water.

The preparatory preparations are complete. Let's start salting. Place herbs and vegetables in 2 liter jars. We use the method of pouring hot water twice. Pour boiling water 2 times and keep for 15 minutes.

After refilling, drain the water. Add salt, spices, sugar, and chopped garlic to the future marinade. Cook for 7 minutes. A minute before readiness, add citric acid.

Add washed and dried red currants to the cucumbers. Pour hot marinade to the very edge of the jars.

There should be no room for air under the iron covers. Screw on the disinfected lids.

Place it upside down and check for leaks. If the lids are not screwed tightly, the snack will not survive until winter.

Note to the hostess:

Why do cucumbers soak before pickling?

Only keep cucumbers taken from the garden and treated with drugs against pests and diseases in chilled water for 4-8 hours.

This also applies to vegetables purchased in a store or market. Loss of moisture and subsequent drinking with brine leads to fermentation and explosion of the cans.

We do not soak cucumbers from our garden, but can them immediately after harvesting.

Conservation completed. Place the pickles in jars in a cool, dark place.

Option 2

The cooking process for this recipe is similar. I cook cucumbers using the hot method. Along with dill, I add petioles and celery leaves. But I exclude red currants as a preservative. This role is performed by ripe tomatoes of sour varieties.

How many tomatoes to put depends on the containers. For a three-liter jar, 3-4 tomatoes are enough. 2-3 fruits can be placed in 1 liter jars. But not less than this norm. A little more tomatoes is an acceptable option.

Cold salting cucumbers for the winter: a spicy recipe with chili peppers

Cucumbers prepared according to this recipe can be stored for a long time even in a city apartment (for example, in a pantry). And yet it is better to put them in a cool place - after all, according to this recipe, we will close the cucumbers cold-pickled under nylon lids.

Ingredients for a 1 liter jar:

600 g cucumbers;
0.5 l of water;
1.5 tablespoons of salt;
10 peppercorns;
leaves of cherry, raspberry, currant, oak;
several dill umbrellas;
3-4 cloves of garlic;
2-3 pieces of horseradish root;
3 pieces of hot chili pepper (fresh);
half a teaspoon of dry mustard.

How to cold salt cucumbers according to this recipe:

Step 1. First, wash the cucumbers and put them in cool water for several hours.

Step 2. Dissolve salt in water.

Step 3. Place cucumbers in clean jars (you can simply wash them well and pour boiling water over them), topping them with herbs, spices and pepper. Be sure to add dry mustard.

Step 4. Fill the jars with brine to the top, close with a nylon lid and leave the cucumbers to ferment in a cool place. You need to check the cucumbers periodically and add water if necessary. Cloudiness and darkening of the brine with such salting is normal.

Step 5. The fermentation process of cucumbers lasts up to 3-4 weeks. When the brine becomes light, put the jars in the refrigerator for storage.

Crispy cucumbers with aspirin - the most delicious old recipe

I don’t know if you know about this method of pickling, but it exists. And I know that many people still put aspirin in glass jars with blanks, although now it seems to be scientifically proven that this should not be done, as it is harmful to human health. It can be easily replaced with citric acid, so in this recipe I indicated both proportions. And you decide for yourself whether you want to risk it or not.

PS Nowadays they say everything, they’ve been eating all their lives, but now they can’t, and so on in everything, strictly speaking.

The recipe will not be sterilized, so it will take little time to prepare.

We will need:

Stages:

1. So, prepare everything you need for work. And then put 10 currant, horseradish, cherry leaves on the bottom of a clean jar. peppercorns and garlic cloves. Don’t forget to wash the containers and food thoroughly. Place the cucumbers tightly in the jar.

Pour water into the pan, 2 tbsp of salt is needed for 2 liters, stir and pour the resulting brine over the workpiece.

2. Cover loosely with a metal lid and leave in a warm apartment for 3 days. After this time, open the lid and remove the foam from the surface. Pour all the brine from the container into the pan.

3. Then boil it on the stove and pour it back into the jar of pickles. If there is not enough water up to the neck, add regular boiled water. Close the lid and send it to the cellar after cooling. If you want the preparation to be stored at home, then do not forget to put citric acid or aspirin on top.

4. The green beauties turn out to be very tasty and vigorous. Everyone eats them nonstop, demanding more. Bon appetit!

Crispy pickled cucumbers “under the temperature”: recipe with vodka

And this version of cold-salted cucumbers for the winter can be tried by those who like something new. And in general, you can pickle 1-2 liter jars in this way as an experiment.

For a 1 liter jar we take:

600 g cucumbers;
0.5 l of water;
1.5 tablespoons of salt;
1 dessert spoon of sugar;
peppercorns;
cherry, raspberry, currant leaves;
several dill umbrellas;
50 g vodka (2.5 tablespoons).

Tips and tricks

In conclusion, we recommend that you familiarize yourself with general tips for preparing crispy vegetables in jars for the winter:

use small-sized pickling varieties;
be sure to soak the cucumbers for at least three hours;
pimpled cucumbers turn out crispier than smooth vegetables;
add oak leaves, horseradish or horseradish root for crunch;
pickle crispy cucumbers without adding tomatoes; you can combine them with bell peppers or cabbage;
mustard seeds alone will not give a crunchy effect; they can only enhance the crunch of properly salted cucumbers;
do not put the jars in the cellar immediately, let them cool for at least 24 hours;
The ideal natural cooling time is 40–50 hours.

The most popular recipes for preparing cucumbers

You can pickle cucumbers either coldly: by fermenting them during lactic acid fermentation, or hotly, by pouring boiling water over them. Cold pickling is definitely healthier, but it takes longer to prepare. Hot is faster, but it often uses an additional preservative (vinegar), that is, the cucumbers are actually pickled.

Proponents of a healthy diet successfully replace store-bought (9%) vinegar with natural vinegar: apple, grape, etc., but add 1.5 times more of it. We offer you the most popular and simple recipes with step-by-step cooking technology.

Pickled cucumbers: classic recipe

Cold-cooked cucumbers, when fermented, retain all their beneficial substances and acquire a soft sourness.

Number of servings/volume: 2-3 liter jars

Ingredients:

fresh cucumbers – 2 kg;
rock salt – 90-120 g;
water – 1.5-2 l;
dill, umbrellas – 3 pcs.;
garlic – 3-6 cloves;
cherry, black currant, oak leaves - 3 pcs each;
horseradish, leaves or root (pieces) – 3 pcs.

Cooking technology:

The bottom of a prepared container, for example a three-liter jar, is lined with leaves, dill and garlic cut into slices are added.
At the same time, prepare a brine at the rate of 60 g of salt per 1 liter of water.
The jar is filled with cucumbers, previously soaked in cold water for 3-6 hours. The bottom row is usually made from the largest cucumbers, placing them vertically, close to each other. The rest are placed as it is more convenient.
The filled container is filled with brine - at room temperature or slightly warm (not higher than 35-40 ℃). Warm pouring stimulates the activity of lactic acid bacteria, which accelerates the onset of fermentation.
Cover the jar with a lid or a layer of gauze; In containers with a wide neck, cover the contents with a flat plate and place a slight pressure on it so that the cucumbers are completely covered with brine.
The workpiece is kept for 3-4 days at room temperature. Then it is necessary to interrupt the process of intensive fermentation, otherwise the cucumbers may become sour, soften and lose their crispness. To do this, the container with cucumbers is placed in a cold room or heat treated: the brine is poured into an enamel pan and boiled for 5 minutes, the cucumbers are washed with hot water, poured with boiling brine (if there is not enough of it, you can add boiling water); The jars are covered with lids and sterilized for 12-15 minutes, after which they are immediately sealed hermetically.

When using cold brine and without heat treatment, the cucumbers will take about a month to salt. You can store cucumbers salted in this way without sterilization in the refrigerator in jars under nylon lids or in a large container in the basement. And it is convenient to place sterilized and hermetically sealed jars in a pantry or kitchen cabinet, where they will be safely preserved at normal temperatures.

Secrets and tips for pickling cucumbers

To keep the cucumbers crispy, do not compact them too tightly.
Choose fruits with pimples. They are considered the most delicious. It is not recommended to use smooth vegetables; they may become soft after fermentation.
To keep cucumbers firm, soak them in cold water before putting them in jars. In addition, soaking will remove some of the accumulated nitrates.
Try cucumbers before purchasing. They shouldn't be bitter.
Do not use tap water for pickling. Buy water purified from impurities. Chlorinated liquid is not at all suitable for pickling cucumbers.
Wash the dill, leaves and cucumbers themselves several times so that no contaminants remain on them. If some of the soil or dust gets into the jar along with the food, mold will begin and the only thing left to do is throw away the pickles.

Sweet and sour pickled cucumbers

For the holiday table you simply need to prepare something special, I will give you a recipe for sweet and sour, crispy cucumbers pickled for the winter. According to this recipe, they are prepared quickly, they turn out so tasty that you won’t be able to pull your family away by the ears! We will prepare pickled cucumbers in liter jars.

What should we take:

The cucumbers are small and pimply;
A set of spices and herbs: peppercorns, currant leaves, cherries, rowan berries, tarragon sprigs, dill umbrellas, hot pepper pods, clove buds, horseradish root;
Salt - at the rate of 1.5 tbsp. l. for 1 liter of water;
Sugar – 4 tbsp. l. for 1 liter of water;
Vinegar – 1.5 tbsp. l. for 1 liter of water.

Let's prepare glass liter containers with a threaded neck, screw lids, a saucepan, a basin, a towel, and oven mitts.

Wash the cucumbers, pour cold water in a basin for a couple of hours, then dry on a towel, cut off the ends, sort by size. Wash the leaves and greens, wash and peel the horseradish root, cut into slices.
Let's prepare a sweet and sour marinade for cucumbers from purified water, salt, sugar and vinegar, add cloves, allspice and black pepper to it, let it cool and brew.
In the prepared jars, place leaves and herbs, a quarter of hot pepper at the bottom, put cucumbers of the same size, placing them with slices of horseradish root. Fill the jars up to the shoulders, cover the top with cherry leaves, and pour in the marinade.
Place a towel on the bottom of a wide saucepan, place containers with cucumbers on it and pour water up to the shoulders of the jars. Place the pan on medium heat to sterilize. We will pasteurize liter jars for 15 minutes after boiling water in a saucepan (if you take 0.5 and 0.75 liter containers, the pasteurization time will be 7 and 10 minutes, respectively). The cucumbers should change color from bright green to olive. Seal the jars with lids, turn them upside down and let them cool, covering them with something warm.

When you open these excellent sweet and sour pickled cucumbers for tasting, you will instantly eat everything clean, along with the marinade.

Another recipe: 6 recipes for fermenting red and green tomatoes under a nylon and tin lid

Recipe No. 3 “In its own juice”

This recipe is unique for two reasons. Firstly, it does not require water at all. Secondly, you can use not only strong and beautiful cucumbers, but also “clumsy” and overgrown fruits, but not . The following products will be needed for this pickling (based on a 3 liter jar):

cucumbers – approximately 3-3.5 kg (possibly a little more);
salt – 2 tablespoons per liter of “own juice”;
dill - 3-4 umbrellas;
garlic cloves – 3-4 pcs.;
currants, horseradish, cherries, grapes (leaves) - 2-3 pcs.;
tarragon, cloves, chili pepper and peppercorns - optional.

Sort the cucumbers into two piles. Place beautiful fruits for pickling in one, and those that will be used for preparing cucumber mass in the other. Wash all vegetables and dry lightly. Pass the cucumbers from the second pile through a meat grinder or grate them on a fine or medium grater. Add salt to the resulting mass at the rate of 2 tablespoons per liter of chopped cucumbers. This proportion must be observed! Mix the mixture thoroughly so that the cucumbers release juice.

Place herbs, clean leaves, dill and pepper in prepared jars (it is better to take large jars - optimally 3 liters). Then put 3-4 tablespoons of cucumber mass (the bottom should be completely covered with it) and lay out the cucumbers for pickling as tightly as possible. Place the cucumber mixture on top of the whole cucumbers again, pushing it into all empty spaces with a spoon. Spread the cucumber mixture almost to the very top of the jar. Now you need to pour the resulting cucumber juice into it. Wait a little until it fills the voids, and add the cucumber mixture to the very top of the jar.

Close the jars with nylon lids and immediately store them in a cool place. After a couple of weeks, you can already take the finished cucumbers out of the jar for testing.

Recommendation for cold pickling cucumbers

Inexperienced housewives sometimes forget about their preserves and cucumbers in a jar, emerging from under the brine, can become moldy. Mustard powder and currant leaves will help prevent this trouble. Mustard should be poured onto the bottom of the jar, and the cucumbers themselves should be sprinkled on top with salt and covered with currant leaves. True, in this case the brine will turn out cloudy, but these are details. Bon appetit!

How to properly preserve pickled cucumbers with horseradish

For 5 one-liter jars:

Cucumbers – 3.5-4 kg
Horseradish root – 250-300 gr.
Horseradish leaf – 5 leaves
Dill umbrellas – 5 pcs.
Hot red pepper – 5 pods
Allspice and black peppercorns – 15 pcs.
Cold water - about 3 liters
Salt – 6 tbsp. for the first brine and 4.5 tbsp. for the second brine

Wash vegetables and leaves. Peel the horseradish root and cut into long strips. Wash the jars thoroughly. Prepare the first brine (3 liters of water and 6 tablespoons of salt).
In each jar, put several strips of horseradish, half a horseradish leaf, a dill umbrella, one pepper, and 3 peppercorns. Now you can place the cucumbers and cover with the second half of the horseradish leaf on top.
Fill with the first brine, cover with a small saucer or plastic lid with holes and leave in the kitchen for 5 days.
After the time has passed, remove all contents from the jars. Rinse the jars. Brine, dill and leaves are not needed. Rinse the rest and put it back.
Prepare a second brine (3 liters of water and 4.5 tablespoons of salt) and completely pour it over the cucumbers. Close with clean nylon lids. Keep cool.

Cucumbers fermented for the winter using cold and hot methods without sterilization, in 3-liter jars, stand well at home at room temperature, but away from heat sources. Of course, the ideal place to store twists is the cellar. There you can ferment cucumbers in a barrel. But city dwellers also have a way out. I’ll tell you how to preserve fruits under an iron lid to get the taste of classic barrel cucumbers.