Cold cucumbers for the winter as barrels in liter and three-liter jars. Cold cucumbers with mustard

Oak leaves or walnut leaves would fit perfectly. Thanks to them, the cucumbers will have a pleasant crunch and will be very strong.

Fill the container with cucumbers. Place the bottom layer vertically, using larger specimens, this way more will go in and the vegetables will be pickled evenly. Place tightly, but do not apply force so as not to damage the cucumbers. Place a hot chili pod between the cucumbers. Top with a second umbrella of dill. Pour mustard into each jar. Make the brine. To do this, pour a liter of cold, unboiled water, dissolve 2 large tablespoons of salt in it. Stir well to dissolve the salt crystals. Let it sit for about 5-10 minutes so that the dirt, which is often found in cheap salt, settles to the bottom.

If you decide to pickle cucumbers in three-liter containers, then the consumption of water and salt is as follows: for 1.5 liters of water - 3 tablespoons of salt.

Fill the containers with infused brine.
Seal tightly with nylon lids. Immediately go down to the basement or other cold room. Please note that there is no need to keep the preparation warm and ferment the vegetables; hide it immediately in the cold. The preparation will be suitable for food in 1.5-2 months. Periodically, about once a week, look into the cellar. During pickling and fermentation, some of the liquid may spill out. If necessary, add to the top so that the cucumbers are completely covered with brine, otherwise they may become soft and moldy. Make the brine as directed in the recipe. Video recipe: pickles with mustard Another great recipe, but for a three-liter jar. Watch and repeat after the author, let there be only the most delicious pickled cucumbers on your table for the winter.” width=”200″ height=”150″>During the harvesting season, when there is no energy left for seaming, and the cucumbers are still not running out, this recipe for cucumbers, cold-pickled for the winter under a nylon lid, is simply irreplaceable. The cucumbers will turn out strong, deliciously crispy, moderately salty and very tasty, very similar to Hungarian .
We will prepare it without vinegar and sterilization, in liter jars. Moreover, hot processing for jars is also not necessary; the cucumbers will not become cloudy or explode. And we won’t even roll them up, but simply close them under a nylon lid, which will significantly speed up the process. As you can see, everything is for busy housewives exhausted by the daily hassle of preserving. Not a recipe, but a find!

Delicious cold cucumbers for the winter in three-liter jars with a nylon lid

Medium-sized fruits with “pimples” are best suited for pickling. We suggest cold pickling cucumbers for the winter in three-liter jars with a nylon lid. They are best stored in the cellar to enjoy their spicy, rich flavor in winter.

Ingredients for the recipe for cold-process pickles for the winter (per 3 liter jar):

• cucumbers • leaves of currant, cherry, oak, horseradish – 2 pcs. • dill umbrellas – 2 pcs. • garlic – 2 cloves • hot pepper – to taste • coarse salt – 3 tbsp. l.

Recipe for cold-salting cucumbers for the winter in a three-liter jar with a nylon lid:

1. Wash freshly picked cucumbers and soak them in cold water for half an hour. We sterilize jars for preservation in any convenient way. Cut the garlic cloves and hot pepper into several pieces. Place leaves, dill, pieces of garlic and pepper in each jar.

2. Place each fruit in a jar, trying to place it more tightly - large cucumbers on the bottom, and smaller ones on top.

3. Fill the cucumbers with cold water - about ½ capacity. In a separate bowl, dilute the salt in water according to the recipe and fill the jars to the top. We roll up the nylon lids and take them to a cold place for long-term storage. These pickled cucumbers will be an excellent appetizer or addition to pickle sauce, Olivier salad, or vinaigrette. Try it for your health!

Features of storing cucumbers

Cold-salted cucumbers should not be stored in the apartment. Products are transferred to a basement or cellar for storage. The room should be dry, temperature from +3°C to +7°C. The opened jar is stored in the refrigerator. If the container does not fit in size, the vegetables must be transferred to a convenient container and be sure to fill with brine.

Lightly salted product is stored only in the refrigerator on the bottom shelf.

Did you know? The history of cucumber cultivation goes back about 6 thousand years. According to archaeological finds, the fruits were placed in the burial chambers of pharaohs and famous dignitaries of Ancient Egypt.

Cold pickled cucumbers for the winter in three-liter jars like barrels - the most delicious recipe

Many people are familiar with the unique taste and aroma of barrel cucumbers - appetizingly crunchy, with a piquant sourness and almost the same color as freshly picked ones. Such incomparable cucumbers for the winter can be prepared in ordinary glass jars and stored on the pantry shelf. The most delicious cucumbers for the winter using the cold method according to our recipe are obtained just like barrel cucumbers - we follow the step-by-step instructions with photos.

List of ingredients for the recipe for pickles for the winter from a barrel (3 l jar):

• cucumbers – 1.5 – 1.6 kg • garlic – 3 cloves • dill – 50 gr. • horseradish leaves and root – 1 pc. • currant leaves – 5 pcs. • oak or walnut leaves – 3 pcs. • chili pepper – 1 pc. • salt – 75 gr. (per 1 liter of water)

How to cold pickle cucumbers like barrels in a three-liter jar step by step:

1. Before pickling, fill the cucumbers with cold water for several hours so that they are saturated with moisture. We fill clean sterilized jars with ingredients - take a leaf and a piece of horseradish root, garlic cloves, about 2 cm of hot pepper, oak and currant leaves.

2. Grind the umbrellas and dill stems into pieces - about 50 grams will be enough for one jar. We pack the cucumbers into jars, packing them as tightly as possible. Prepare the brine at the rate of 75 grams of salt per 1 liter of water. Fill the jars to the top with brine and roll up the nylon lids.

3. Place jars of pickled cucumbers in a cold place for 2 - 3 days. During this time, the fruits should ferment and some of the liquid will pour out. After this, you need to top up again with saline solution and leave the preparations “alone” until winter, or whatever happens!

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)

Crispy cucumbers for the winter using the cold method in three-liter jars with mustard, recipe

Dry mustard gives cucumbers piquancy, firmness and that delicious “crunch” for which we love this snack so much. We offer an accessible step-by-step recipe - cold cucumbers for the winter with mustard are always crispy, with a characteristic spicy note. Three-liter jars are best suited for preservation, and you can roll them up with iron lids. Highly recommended!

We stock up on ingredients for the recipe for cold cucumbers with mustard:

• cucumbers – 1.5 kg • water – 1 l • dry mustard – 1 tbsp. l. • salt – 2 tbsp. l. • garlic – 1 – 2 cloves • dill – stems and umbels • leaves – oak, cherry, currant • horseradish roots and leaves • peppercorns – black and allspice • cloves • bay leaf

Step-by-step recipe for cold pickling cucumbers with mustard for a 3 liter jar:

1. Wash the greens for salting, cut the garlic cloves into pieces, grate the horseradish root. Soak the cucumbers in cold water for 2 - 3 hours, and then cut off the ends on both sides.

2. Wash the jars thoroughly with baking soda and rinse. For pickling, we need boiled water that has cooled to room temperature. While the water is boiling, fill clean jars with some greens and herbs, stacked vertically with cucumbers. We again place greens and herbs on top, as well as horseradish root. When the water cools down after boiling, add salt, mix and pour into the jar - so that there is free space. Add 1 tbsp. l. dry mustard.

3. We tightly roll up the jars with lids and take them to a cold place - a basement or cellar. Delicious snack!

Pickled cucumbers with mustard, like barrels, without sterilization - video recipe

A very tasty and easy way to cook for the winter, one of my favorites, it’s always worth preparing. The cucumbers turn out awesome, crispy, fragrant, there is no vinegar in them, and no sterilization is required. Be sure to try this wonderful recipe. I am sure that you will be very satisfied!

There is nothing tastier than pickles with mustard! It is profitable to make homemade preparations for the winter because they do not contain flavor enhancers or preservatives. Be sure to try these tried and true methods for making jarred pickles to enjoy during the winter. Make your loved ones happy by trying the recipes presented. Find your taste! Bon appetit!

The most delicious cold cucumbers for the winter without vinegar for storage in the apartment

This recipe for pickling cucumbers is suitable for those who can only store the preparations in the apartment. The most delicious cucumbers for the winter are not prepared very quickly using the cold method without vinegar, but the result is always impressive.

Ingredients for the recipe for cold pickles without vinegar (1 liter jar):

• cucumbers • horseradish leaves • dill umbrellas – 2 pcs. • celery • tarragon • garlic – 3 cloves • black peppercorns – 5 pcs. • hot pepper – to taste • coarse salt – at the rate of 100 g. per liter of water

Cold pickling of cucumbers without vinegar for storage in an apartment, step by step:

1. Soak the cucumbers in cold water for 3 – 4 hours, in which we first dissolve the salt (calculate the quantity according to the recipe). At this time, chop the greens and cut the garlic into slices. Place the prepared ingredients into clean jars.

2. The fruits need to be compacted and filled to the top with salt solution.

3. Close with nylon lids and leave for 3 - 4 days for the cucumbers to ferment. After the brine becomes cloudy, drain it and rinse the cucumbers thoroughly with running water. Fill the jars with clean cold water and seal them with iron lids. That's it, the pickles are ready!

Now you know how to prepare the most delicious cucumbers for the winter in a cold way - in three-liter, liter jars with a nylon or iron lid, with mustard, spices, and herbs. Step-by-step recipes with photos of crispy cold-salted cucumbers turn out just like barrel cucumbers, and you can store them in an ordinary apartment. Happy preparations!

Selection and preparation of cucumbers

When pickling for the winter, it is important to choose and prepare the fruits correctly, so as not to be disappointed with the result later.

Important! You also need to prepare the jars: heat them in the oven (110°C) or microwave, adding 1/3 of the water.

Rules for selecting cucumbers:

Pickling varieties have a thick skin that is easy to pierce with a fingernail.
The skin is not smooth, but lumpy, and the spines are black.
When squeezed, the fruit should be elastic.
The best vegetable size is 10–12 cm in length (it is more convenient to place in jars).
The ideal option is slightly unripe vegetables: they are sweeter and juicier, with dense pulp without voids. Such specimens will be the crispiest.
Specimens that are too twisted, damaged, or with suspicious spots on the skin are rejected.
The skin should be green without yellowing.
Before salting, vegetables need to be soaked for about 12 hours in cold water.
If you want quick salting, the tails are either cut off or pierced.

Features of cucumber starter

Unlike pickled vegetables, pickled vegetables have a more delicate and rich taste . In this preparation, the aromas of cucumbers, herbs and spices are preserved, the taste is not overwhelmed by a large amount of salt or vinegar.

Peculiarities:

using a small amount of salt;
salting both hot and cold;
long shelf life (up to 7-8 months).

After sealing, the jar is kept for 2 days at room temperature.

This method of preparing winter preserves is considered the most natural , environmentally friendly and healthy, since vegetables are preserved due to the release of lactic acid.

Important! Small and medium-sized cucumbers are suitable for pickling: they are usually not cut, but placed whole in a container.

Recipe for cucumbers with mustard and onions for storing in the apartment

This is my favorite way to make vegetables crispy and savory. In winter, such vegetables will definitely come in handy with meat, potatoes, pickle soup, and Olivier salad. I don’t roll up a lot of jars at once, I also make other preparations, everything is interesting to prepare and try. In an apartment, such preservation does not explode; it lasts up to 2 years, retaining all its useful qualities.

Ingredients for 7-8 liter jars:

4 kg of young cucumbers (I choose the smallest ones);
2 onions;
a bunch of dill;
salt (1 tablespoon for each liter jar).

Marinade:

50 grams of sugar;
2.5 liters of water;
jar of mustard 250 g;
500 ml vinegar 9%.

1. Peel the onion and cut it into half rings. To each jar I add several onion half rings, an umbrella of dill and 1 teaspoon of salt. I wash the cucumbers and put them in jars.

2. Prepare the marinade: mix water with vinegar, mustard and sugar and cook. I pour the hot marinade over the vegetables and close the jars. I pasteurize for 5 minutes on low heat from the moment of cooking.

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).

Crispy pickled cucumbers in a 1 liter jar with vinegar, mustard and garlic

The preserved food does not look particularly attractive, but it tastes amazing. This method is for connoisseurs of gourmet dishes. Cucumbers have a strong mustard aroma, are sweet and sour, and very crunchy. Ideal for a winter meat dinner.

Ingredients (3 jars of 1 liter):

2 kg of young cucumbers;
3 sprigs of dill with umbrellas;
allspice grains (5 per jar);
bay leaf (2 per jar);
garlic cloves (2 per jar).

Marinade:

4 glasses of water;
1 glass of vinegar 9%;
2 cups sugar;
1 heaped tablespoon of salt;
4 tablespoons hot mustard.

Cooking steps:

1. Wash the jars thoroughly and scald them together with the lids. Wash cucumbers in running water; it is best to take small and young ones. If you take a medium size, then cut them in half lengthwise, and large ones into quarters.

2. Peel the garlic cloves. At the bottom of the jars I place garlic cloves, a sprig of dill, grains of allspice, and a bay leaf. I press the cucumbers - they should fit snugly against each other.

3. Prepare the brine - mix mustard with sugar, transfer the mixture to a saucepan, add salt, add water, heat until the ingredients are mixed. Then I add vinegar. I fill the fruits with brine, close the lids, and sterilize them in a saucepan with water for 10 minutes. Cover the prepared preserves with a cloth and leave to cool. I store it in a dark, cool place.

Quick recipe for cucumbers with mustard beans for sandwiches

This method allows you to get especially spicy sweet and sour pickles, they are ideal for sandwiches. The classic appetizer is prepared very quickly, you don’t need many ingredients, and it has an original taste. After trying this recipe, you will not be able to imagine life without spicy cucumbers. I invite you to familiarize yourself with a method that should not cause any problems even for a person whose cooking is not a strong point.

Ingredients for 1 jar 500 ml:

2-3 cucumbers;
1 onion;
150 ml natural vinegar;
100 grams of sugar;
30 grams of salt;
6 peas of allspice;
2 tsp. Dijon mustard (or just grains, or 1 tsp each of regular mustard and horseradish).

Cooking steps:

1. Cut into circles of 1.5 - 2 mm. peeled onions and cucumbers. I choose cucumbers that are firm and not too watery; the pickles from them will turn out pleasantly crispy. They will be ready as soon as they cool down, they can also be prepared for future use for the winter. To do this, the jars and lids must be sterile, and after the marinade I wrap the workpiece as in the case of conventional preservation. For quick consumption, you don’t need to wrap anything. I put the vegetables in 3-4 layers in a jar, but this doesn’t really matter, it’s just more convenient to get the onions and cucumbers out. I lightly compact the vegetables, but do not press them down too much.

2. Prepare the marinade - pour sugar, salt, sweet peas into a small container, add mustard. I used Dijon, but you can use ready-made whole grain mustard or dry grains. Pour in the vinegar, lightly mix the marinade, and put it on low heat. I wait until the marinade boils and the salt and sugar dissolve.

3. Pour the boiling marinade over the vegetables in a jar. The cucumbers are still bright, emerald, but after time they are steamed, the color will become more yellow. I close the jar with a lid and leave it until it cools. Once the marinade has cooled, the pickles are ready. Bon appetit!

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