Pickled cucumbers for the winter in jars using cold and hot methods without sterilization

A good housewife always has several recipes for preserving cucumbers in her arsenal. After all, these greens cannot be preserved for the winter in any other way. Cucumbers are pickled, salted and fermented - both in jars and in buckets and even in wooden barrels. Let's consider, as an option for preparing for the winter, pickling cucumbers in jars using cold and hot methods, without sterilizing the finished product.

The first step in fermenting cucumbers, of course, is their selection. Only hard and full-bodied fruits grown in the ground are needed. If there is a void in the middle, then the cucumbers will not turn out crispy. Choose greens without bitterness or, if present, soak them in cold water for 3 hours before starting the fermentation.

Remember that to ensure uniform salting, it is better to place cucumbers of the same size in one jar. Don’t get carried away with fragrant herbs and spices - too much of them can negatively affect the taste of the roll. Better follow the recommendations in proven recipes.

Our family carefully preserves my grandmother’s recipes for rolling pickled cucumbers, which are prepared without vinegar and without sterilization. These cucumbers are fermented for storage for the winter directly in 3-liter jars, they turn out crispy and very tasty. They can be stored in an apartment without fear of mold and cans exploding.

Crispy pickled cucumbers for the winter in 3-liter jars

For a 3 liter jar:

Ground cucumbers with “pimples” 10 - 12 cm long - 2 kg
Garlic – 15 – 20 cloves
Fresh leaves of oak, horseradish, currant and cherry, dill umbrellas - 3 pieces each
Salt – 4 tbsp.
Cold filtered water – 2 liters

Advice to the hostess! The most suitable salt for preservation is coarse table salt or rock salt. You should not use iodized one - it gives bitterness to the fermented products.

Dissolve salt in water. Rinse the jar and tight plastic lid thoroughly. Wash the cucumbers and cut off their ends. Rinse the greens to remove dust.
Place half of all the herbs and garlic at the bottom of the jar. Place cucumbers on top. You can press them down a little, but not too much so as not to dent them. Then place the remaining leaves with garlic on the cucumbers.
When the jar is full, pour the brine into it, close the lid tightly and put it in a cool place (preferably in the refrigerator). I advise you to place a plate under the jar, as the brine may leak out. In this case, add salted water back to cover the cucumbers. You can eat it after two months, after washing the removed fruits a little.

Advice to the hostess! To be completely sure that the workpiece will not become moldy, lubricate the inside of the lid with mustard powder diluted in water two to one, or with ready-made industrial mustard.

How to roll cucumbers, spending a minimum of time, and so that the vegetables turn out crispy? Hot method of course! Cucumbers according to this simple recipe always turn out exactly as needed and are eaten at home very quickly.

Hot roll crispy cucumbers

Take:

Medium-sized cucumbers – 4 – 4.5 kg
Garlic cloves – 20 pieces
Dill in umbrellas, horseradish and laurel leaves - 4 pcs.
Salt - 2 tablespoons per 1 liter of cold water
Glass bottles, the bottom of which is smaller than the neck of the jars - 2

From the specified quantity of products, 2 three-liter jars of twist are usually obtained. Wash them and glass bottles well. Cucumbers, leaves and garlic also need to be washed.
Divide the entire amount of garlic, dill and leaves into 4 parts. Place the first part in a jar, then the cucumbers as tightly as possible and the second part on top. Do the same with the second jar. Fill with salt water, and press the bottle filled with water on top, like a weight.
Let the jars sit in the kitchen for 4 days until foam stops forming on the surface of the water.
Now remove the load, pour the brine, strained through cheesecloth, into a saucepan and boil it. Free the banks. Rinse the cucumbers and put them back. The rest can be thrown away. Sterilize iron lids.
Pour hot brine over the cucumbers and roll up.

Advice to the hostess! Be sure to turn the jars upside down after rolling to ensure the lids are sealed. This way your snack can be stored at home for a whole year.

Horseradish, having bactericidal properties, helps preserve the seaming. I’ll share how to properly ferment horseradish with cucumbers so that it doesn’t give extra bitterness, but only a pleasant spiciness. The preparation with horseradish lasts longer at normal temperature in the apartment and does not spoil. We usually serve this snack in liter jars. As they say: “For once.”

Useful tips

A quality choice of vegetable is half the success of fermentation.
Both the cucumbers and the starter container should be washed thoroughly.
For preservation, use only coarse rock salt.
To prevent pickled cucumbers from turning out soft, they must be prepared using oak, currant and cherry leaves. This is what gives it strength.
Using horseradish will prevent the formation of mold and spoilage of the product.

To make winter enjoyable with delicious preparations, follow the fermentation technology, follow the recipes and do not overdo it with spices.

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.

Video

Recommendations from experienced housewives on how to properly cold-pickle cucumbers for the winter can be found in the following videos:

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From varietal tomatoes you can get “your own” seeds for sowing next year (if you really like the variety). But it is useless to do this with hybrids: you will get seeds, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.

Cucumbers in jars like barrels with an iron lid

For one 3 liter jar you need to take:

Cucumbers – 2.5 kg
Garlic – 1 head
Horseradish – 3 leaves
Dill – 5 umbrellas
Parsley or celery leaves - a couple of sprigs each
Water – 2 l
Salt – 2.5 tbsp.

Wash the cucumbers and herbs, peel the garlic.
Place half the horseradish leaves, herb branches, umbrellas and garlic in an enamel pan. On top are cucumbers. Then garlic and herbs. Cover with remaining horseradish leaves.
Dissolve the salt in water and pour into the pan. Place a plate on top and a weight on it.
At room temperature, the cucumbers will begin to sour, and after 5 days this process will be completed.
Strain the brine into a saucepan and boil it.
Sterilize the jar and iron lid.
Pour boiling water over the cucumbers and place in a prepared jar. Pour in the brine, cover with a lid and let them stand for about 30 minutes. Then drain and boil the brine again. Fill the cucumbers again and roll up. These cucumbers taste indistinguishable from barrel cucumbers!

I really like to close small cucumbers for the winter - they become pickled right in jars and turn out crispy. The recipe is suitable for storing in an apartment. It is most convenient to ferment them in 3-liter jars, since such a twist is eaten instantly.

Delicious cucumbers in three-liter jars for storage in the apartment

For 3 jars you will need:

Small cucumbers – 7 kg
Leaf celery – 6 branches
Garlic – 15 cloves
Green hot pepper – 1 pc.
Bay leaf – 6 sheets
Dill in umbrellas – 6 pcs.
Cold water - 6 liters (you can take 2 three-liter jars). Dilute 6 tbsp in each jar. salt.
Carnation in buds – 9 pcs.
Mustard seeds – 3 tsp.

Evenly distribute pepper, dill, bay leaf and garlic into clean jars. Tamp the cucumbers, alternating them with herbs.

Advice to the hostess! I don’t chop the greens for this recipe, but put the sprigs in two or three places between the cucumbers for convenience when removing them.

Pour salted water into jars. Cover them with lids and leave them in the kitchen for a week. Place plates under the jars, as the brine may spill out.
After a week, when foam stops forming on the surface, pour the brine into the pan through cheesecloth. Boil it.
Remove the cucumbers, hot peppers and garlic from the jars and discard the rest. Rinse both the vegetables and the jars themselves under the tap. Place everything back into the jars.
Pour brine over the cucumbers for 15 minutes, then drain and boil again. At this time, put a teaspoon of mustard seeds and 3 clove buds into each jar.
Fill with brine and seal with sterilized iron lids.

Do you want to know how to quickly roll up unusual cucumbers pickled with honey and make a delicious, juicy snack for the winter? Then this recipe is for you. It is better to preserve in liter jars. Can be stored at home.

Terms and conditions of storage

Fermented products must be stored at a temperature from 0 to +2°C. They can be stored in oak barrels in the basement. However, today they are most often stored rolled up in jars in a cellar, basement, refrigerator, on a closed balcony, or unheated loggia.

If all conservation rules are strictly followed and sterilization is carried out, then it is possible to store seams in apartment conditions. Mezzanines, pantry, kitchen cabinets that are located away from heat sources and maintain low humidity are suitable for this. Sunlight should not penetrate into them.

Cold-cooked cucumbers should only be stored in the refrigerator.

Fermented products can be stored for 9 to 24 months. The period will depend on storage conditions.

After opening the jar, you can store the cucumbers for a couple of days. If you need to store them for a longer period, you will need to freeze them. Subsequently, the defrosted product can be used for cooked dishes.

Find out how and where best to store pickles.

How to roll up juicy cucumbers pickled with honey

You will need:

Cucumbers – about 700 gr.
Garlic cloves – 3 pcs.
Dill seeds – 0.5 tsp.
Horseradish leaf – 1 pc.
Tarragon (tarragon) – 5 leaves
Honey – 1 tsp.
Salt – 2 tbsp.
Water – 1 l

Place garlic, dill, horseradish and tarragon in a clean liter jar. Next add cucumbers. Dissolve salt in water and fill the jar to the top. Place the jar in a bowl to collect the leaking brine. Don't touch her for 5 days.
After this time, pour the brine into the pan, removing any foam. Bring to a boil and turn off the stove. After 10 minutes, stir a teaspoon of honey into the brine.
At this time, wash the cucumbers and the jar from plaque. Fill the jar with cucumbers again and pour boiling water over it for 5 minutes. Pour the boiling water into the sink and pour the honey brine over the cucumbers. Roll up or screw (if there is a thread) with a boiled iron lid.

You can also ferment cucumbers with mustard. This seasoning makes canned vegetables crispy and gives a spicy taste and aroma. The recipe involves preparing the brine with cold water, and the entire fermentation process in 1 liter jars.

The most delicious recipe for pickled cucumbers in 1 liter jars

Prepare:

4 liter jars, 4 new nylon lids
Cucumbers (it’s better to take small ones) – 3-3.5 kg
Garlic – 16 cloves
Mustard seeds – 4 tbsp.
Dill inflorescences – 4 pcs.
Horseradish, currant or cherry leaves - 4 each
3 liter jar with raw, very cold water and 6 tbsp. salt
The same jar with cooled boiled water and 5 tbsp. salt

Dissolve the salt in water and put the jar in the refrigerator for about an hour (more is possible - the water should be very cold).
Wash jars, lids, cucumbers, garlic and leaves well.
First, put half a leaf of horseradish, a currant and cherry leaf, one dill inflorescence, 4 cloves of garlic and 1 tbsp into the jars. mustard. There are also cucumbers. On top - the second half of the horseradish leaf and water from a 3-liter jar so that it completely covers the leaf.
Let the jars sit at room temperature for 3-4 days.
After this, wash the jars and cucumbers under running water and throw away the rest. Prepare boiled salt water in the proportions indicated above. Place the cucumbers in jars and fill with water. Seal with lids.
The screw cap under the nylon lid should be kept in the refrigerator for storage.

And this is the best recipe from my grandmother for a simple and tasty cold pickling of cucumbers with iron lids. Such cucumbers are perfectly preserved in the apartment until the summer.

Selection and preparation of cucumbers

In order to get a tasty, crispy and healthy product, you need to choose the fruits wisely.

Preference should be given to greens with the following characteristics:

without damage;
without traces of rot;
no stains;
elastic;
small in size - up to 12-13 cm in length;
with thick skin;
correct shape;
with a strong tail;
with black pimples;
removed from the garden in the morning;
juicy green color.

Before fermenting, the fruits must be properly prepared: washed, dried, trimmed the ends (optional).
Store-bought greens or those that were collected a day before seaming need to be soaked in water for 3–5 hours to return the required amount of moisture to them. Important! Fruits with thin skin, yellow color, with white pimples, smooth, soft, overgrown, salad varieties are not suitable for seaming.

Glass containers in which you plan to ferment cucumbers should be washed with soda and then with soapy water, rinsed well, treated with boiling water and dried.

Then they will need to be sterilized, which is done in several ways:

Boil in a large container of water for at least 5 minutes.
Heat in the oven at 120° for at least 12 minutes.
Process in the microwave at a power of 800 kW for at least 3 minutes. In this case, you should pour 1.5–2 cm of water into the jars.
By steam treatment - the jars are placed neck down in a colander placed on a container of boiling water.

Cold fermentation of cucumbers according to grandma’s recipe

Grandma takes:

Cucumbers – 3 kg
Garlic – 10 cloves
Hot pepper – 1 piece
Horseradish leaves, walnut and cherry branches, stems with dill inflorescences - 1 per jar
Brine – 3 liters of water with 6 tbsp. salt
Two-liter jars with iron lids - 2

At the bottom of a large bowl you need to lay out all the leaves, twigs, garlic and pepper cut into 4 parts. Then put the cucumbers, pour in brine, cover with a plate with a load and leave to ferment in the kitchen for 5-7 days.
After a week, boil 3 liters of water and cool to 20 degrees. Sterilize jars and lids. We wash the cucumbers, put them in jars, and fill them with prepared water. Let's roll up. This salting is placed for storage away from the radiator and other heat sources.

I offer a video about canning pickled cucumbers.