In today's episode, we continue the topic of preparing for the winter. Previously, we looked at . The cucumbers turned out crispy!

We decided to continue the topic and show you the simplest recipes for pickling cucumbers. And for those who find it difficult, we have prepared step-by-step photos and descriptions. We're sure you can do it!

How to pickle cucumbers for the winter in 1 liter jars with vinegar?

To pickle cucumbers according to this recipe you need to take:

• Cucumbers – 600 g
• Peppercorns - 5 pcs.
• Bay leaf - 2 pcs.
• Garlic - 2 cloves
• Vinegar 9% - 3 tbsp. l.
• Water - 1 l
• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Dill, currant leaves, cloves

We start by preparing all the ingredients and laying them out. Soak the cucumbers in cold water for 2 hours.

Now let's prepare the spices. We peel the garlic, wash the herbs, and then put it all on the bottom of the jar.

Now take the cucumbers and place them tightly in the jar. Now boil water and pour it over the cucumbers. We keep them in boiling water for 10 minutes, drain the water, boil again, pour in and keep for the same 10 minutes.

After this, pour the water into a saucepan, add salt, sugar and boil. As soon as the brine boils, pour it into the jars. Add vinegar and seal the jars with lids. After that, turn them upside down, cover with a towel and leave to cool.

As soon as the jars have cooled, put them away for storage.

Cold salting cucumbers

Cold pickling of cucumbers is good primarily for those who are taking on this task for the first time. Here you don’t have to roll up the jars, but cover them with plastic lids.

• cucumbers – 2 kg
• garlic – 6 cloves
• cold water – 1.5 liters
• salt – 3 tbsp. l.
• granulated sugar – 1 tbsp. l.
• horseradish leaves – 2 pcs.
• dill

We start by soaking the cucumbers in cold water for two hours. At this time, prepare the brine. Add salt and sugar to the water, boil it and let it cool.

Wash the greens and cut them coarsely. Peel the garlic and put it all at the bottom of the jar

Now we put cucumbers in jars and fill them with cold brine.

We close the jars with lids and put them in the refrigerator. After 12 hours, the cucumbers will become slightly salted, and then salted.

Pickling cucumbers with citric acid in a 3 liter jar

for a 3 liter jar we need:

• cucumbers - 2 kg
• horseradish leaf - 1 piece
• garlic - 4 cloves
• bay leaf - 2 pcs
• dill

brine for 1.5 liters of water:

• salt - 1.5 tbsp. l.
• sugar - 1.5 tbsp. l.
• citric acid - 1.5 tsp.

Wash the cucumbers well and cut off the ends on both sides. Place herbs, garlic, spices in a jar and pack the cucumbers tightly. Fill with bottled water and leave for 15 minutes. Then we drain it.

Prepare the marinade: add all the necessary ingredients to the water and boil. Then pour the hot brine into the jar and roll up the lid. Turn the jars over and leave to cool. After everything has cooled down, put it away for storage.

Salt cucumbers in their own juice

Wash the cucumbers for pickling, dry them, and peel the garlic. Choose large cucumbers and grate them.

Take a jar and put spices at the bottom. Dill, garlic, add a tablespoon of salt and add some grated cucumbers.

Add another layer of cucumbers, then grated again, again a layer of cucumbers and grated again - and so on until the very top.

Place grated cucumbers, a spoonful of salt, a clove of garlic on the very top and cover with a horseradish leaf.

Close the jar with a plastic lid and put it in the refrigerator.

How to salt cucumbers using simple salting (regular recipe)

This is a simple pickling recipe that is suitable for beginners.

Let's take the following ingredients:

• Cucumbers – 1.5 Kilograms
• Peppercorns - 4 pcs.
• Garlic - 3 cloves
• Horseradish leaves - 2-3 pcs.
• Dill
• Salt - 150 grams

We prepare everything necessary for pickling. Wash the cucumbers and cut off the ends on both sides.

Take a three-liter jar, put horseradish leaves on the bottom, you can also put currants. Next, add dill, garlic and pack the cucumbers tightly.

Pour a glass of salt on top and fill with cold water. Cover with a plastic lid and leave for a couple of days.

After this time, pour the brine into the pan, boil it and pour it back hot. Roll up the lid and set aside to cool.

That's it, our pickle is ready.

Even more recipes:

It was the Slavs who learned to prepare the most delicious pickles for the winter in jars and other containers. Today, there is a wide variety of different recipes for methods of canning and pickling this vegetable. You can salt cucumbers hot or cold, under a nylon or metal lid - the main thing is that these vegetables are fresh and elastic.

There are quite unusual ways of preparing cucumbers for the winter, and the most ancient and one of the first was cooking delicious cucumbers in a pumpkin. Today, almost every housewife prepares crispy cucumbers. Pickles allow you to diversify your diet and complement other dishes in the winter, when there are not enough fresh vegetables on the menu. They are consumed as independent dishes, added to pickle soup, salads, and the pickle is perfectly used as a separate drink.

In order to pickle vegetables, you need to know the basic rules and methods of preparation.

You can preserve vegetables in different ways. Recipes have their own secrets for pickling cucumbers and differences from each other, but there are several basic rules that are followed in order to prepare delicious preserves.

To begin with, it’s worth choosing the right vegetables for pickling. The way the fruits will be prepared plays a role here. For example, pickling cucumbers for the winter in liter jars requires selecting small and approximately the same size vegetables, which will allow them to be neatly placed in containers without compromising their integrity. There are recipes where the fruits need to be cut into rings - for this you can use larger and uneven cucumbers. It is also worth paying attention to their density, color and presence of damage.

Strong and unripe fruits with pimply skin are ideal for preservation. After the product is selected, it is soaked in cold water for 2-3 hours. There is one secret to ensure that the cucumbers are well salted and soaked in brine: their tails are cut off a little on both sides and several punctures are made with a fork at this point.

The dishes in which the vegetables will be cooked play an important role: they must be perfectly clean. The jars themselves must be heat sterilized. Many housewives still prefer soda and soap solutions for washing jars and tubs. The lids, depending on the material from which they are made, are also treated with steam or boiling water. Neglecting the basic rules for preparing containers can further lead to souring and lead to spoilage of the dish.

The water from which the cucumber brine will be prepared also matters: it must be clean, without impurities. You can use distilled water purchased at the store.

It is mandatory to use salt for pickling cucumbers - it is this that gives the necessary taste. Different recipes require a certain amount, but the constant is that only rock salt is used. Experienced housewives warn that using fine salt, and especially sea salt, will cause vegetables to become soft and not crunchy.

You should not miss such an important point as herbs and spices. They allow you to prepare the most delicious and aromatic pickles. For example, in order to achieve crispy cucumbers, you need to put peeled oak bark in a jar or tub. The classic recipe for pickled cucumbers in jars for the winter includes the following set of herbs and spices:

• sprigs of dill along with inflorescences (umbrellas);
• horseradish and currant leaves;
• pepper, salt, garlic.

Other recipes may contain completely different ingredients in the form of spices and herbs.

Salting methods

There are many recipes for pickling cucumbers for the winter, but all of them, without exception, are divided into 2 different methods of preparation: cold and hot.

Using the cold method, you can quickly and easily prepare vegetables for future use. The recipe for pickling cucumbers is as follows. To begin with, the fruits are laid out in a pre-prepared container, filled with cold brine and covered with a nylon lid. The brine is prepared quickly: add salt to the water and stir well, you can also add garlic or spices at your discretion. This is the fastest way to pickle. The container with vegetables is stored in the refrigerator or cellar - it is important not to leave the preparation in the heat, otherwise it will spoil.

There is also the following recipe for pickled cucumbers: the hot method involves cooking the brine itself over a fire and rolling up the jars with metal lids. This is the method most often used to prepare crispy pickled cucumbers in jars. This method allows you to achieve unique aroma and taste thanks to hot processing. In its classic form, canning cucumbers using this method is carried out as follows:

1. The brine is being prepared. Add the necessary herbs and spices to the boiling water and let it simmer for some time.
2. Fill the jars with cucumbers halfway with the prepared brine and leave them like that for a while.
3. After waiting time, add brine and seal the jars with tin lids.

Pickles in jars are stored for some time in a room at room temperature, after which they are sent to a cool place for a long time. There are subtleties for preparing this kind of pickles: experienced housewives recommend adding mustard seeds to containers so that the brine does not ferment, and horseradish leaves will help avoid mold.

Other pickled cucumber recipes

For longer storage of pickles, the hot cooking method is best, and with cold pickling you can prepare vegetables quickly, but they do not last that long.

Quick recipe

To prepare you will need 2 kg of vegetables, 3 dill inflorescences, 1 clove of garlic, 5 currant and cherry leaves, 8-10 peppercorns, horseradish leaves and root, 1.5 liters of water, 2 tablespoons of vodka, ¼ stack of salt.

Before quickly pickling cucumbers, you need to select the vegetables and pour boiling water over them, then immerse them in ice water. It is this fact that will help maintain density. Place the fruits in a 3-liter jar, and each layer is sprinkled with spices, herbs, garlic and horseradish. The brine is prepared separately (salt and alcohol are poured into the water), after which the jars are filled with it. In this way, without vinegar, crispy, moderately spicy and very tasty cucumbers are prepared.

Spicy cucumbers

The following recipe is suitable for preparing fragrant and spicy pickles. The fruits are soaked in cold water for 2-3 hours, after which they are placed in jars. At the bottom of the container you need to put garlic, pepper, dill and horseradish root. Salt is added at the rate of 1 tbsp per 3 liters of water. The jars are covered with a nylon lid and placed in a cool place - initially the brine will be cloudy, but then it will gradually lighten. You can use this pickle after 2-3 weeks.

These recipes show how to pickle cucumbers in jars for the winter quickly and easily. It is worth remembering that the taste and quality of pickles will depend on the amount of salt and spices.

If we are canning vegetables for long-term storage, then it is best to use a hot cooking method.

Recipe for fragrant cucumbers

Ingredients you will need:

• cucumbers;
• salt, sugar;
• garlic;
• horseradish;
• Bay leaf;
• lemon acid;
• water;
• dill.

The cucumbers should already be selected and soaked in cold water. In the meantime, the jars are sterilized. Boil water in a separate bowl. The fruits are placed in glass containers and poured with boiling water - they sit for 15-20 minutes, after which the water is drained.

To make the brine, boil water and pour it over the vegetables again, then drain it again and add spices and herbs. Pour citric acid into each jar and then fill with brine. It is customary to store jars of pickled cucumbers in a warm place for several days, turning them upside down and wrapping them in a thick blanket. Afterwards they are lowered into the cellar or placed in the pantry.

Hot and Crispy Pickles Recipe

This method will tell you how to pickle cucumbers in jars with the addition of oak bark, which gives the pickles a special piquant taste and crispness. For pickling, you need to prepare cucumbers, cherry leaves, currants, dill, horseradish root, salt, garlic and oak bark. The latter can be purchased in pharmacies. All spices, twigs, leaves and 1 tsp are placed at the bottom of sterilized jars. crushed bark. Cold brine is poured into jars with fruits and covered with nylon lids. Containers with pickles are placed in a dark and cool place.

Recipe for cucumbers in cucumbers

Many people liked this method, as it is quite simple, and the cucumbers turn out extremely tasty. Vegetables must be carefully selected: one part for preparing the cucumber mass, and the second for whole pickling. Ingredients for fermenting vegetables:

• salt;
• garlic;
• dill;
• leaves of horseradish, cherry, apple, raspberry and grape.

To prepare “cucumber sauce”, you need to grate fresh cucumbers on a coarse grater, then add salt and spices to the mixture. Place horseradish leaves and root at the bottom of the jars, lay out the cucumbers and fill with the mixture. We finish laying with horseradish leaves and garlic, then cover with nylon lids and put in the refrigerator. In just 2 weeks, “cucumbers in cucumbers” can be placed on the table and enjoyed their taste.

Experienced chefs recommend choosing beautiful, dense vegetables for pickling. Recipes for winter cucumbers in jars should be chosen according to your taste and based on what dishes they will be added to. For example, it is better to use pickled vegetables for pickle soup, and hard and crispy pickles are more suitable for salads. You can add herbs not only traditional dill and horseradish, but also tarragon, celery, basil, parsley, mustard and saffron.

Pickles cooked in tomato juice also have a special taste. There is no need to be afraid to experiment with different canning recipes, because only through your own experience can you select the most delicious canning methods.

The ancient Romans knew how to prepare pickled cucumbers, but the Russian inquisitive mind went further, and Nizhny Novgorod residents, for example, invented pickling cucumbers in pumpkin. How do you like this option? Pickled cucumbers have long become an original Russian product, in the preparation of which we undoubtedly have no equal, and the brine that accompanies them is also our Russian drink, the surest remedy for a well-known ailment.

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

• You need to choose cucumbers for pickling correctly: they must be small to fit in the jar. The selected cucumbers should not have any voids inside; choose strong, hard fruits with pimply skin. Before the cooking process, be sure to soak the cucumbers in cold water for 2-3 hours, maybe a little more. For better pickling, cut off the tails of the cucumbers and pierce them with a fork;
• The quality of water for pickling cucumbers is also incredibly important. It’s good if you have the opportunity to use clean water from a well, but if not, filter tap water, you can also use purchased bottled water. In any case, the cleaner the water, the better the result.
• The dishes used for pickling cucumbers must be perfectly clean. Wash glass jars thoroughly in soda or soap solution, rinse thoroughly, pour over boiling water and dry. You can also heat the jars, for example, in the oven, at a temperature of 100-110ºС. Be sure to boil metal lids, wipe them dry to remove any scale that has formed, and wash plastic lids thoroughly and pour boiling water over them before closing the jars.
• Pickled cucumbers are called pickled cucumbers because salt plays the most important role in their preparation. In order to prepare pickles for the winter, use regular rock salt; it is ideal for pickling cucumbers. Neither fine nor, God forbid, sea salt is suitable for our purposes - the cucumbers will become soft. The selected recipes will tell you how much salt you need per liter of water to prepare the brine. Typically the amount of salt varies from 40 to 60 grams.
• And finally, about all sorts of herbal seasonings. Some people like black or allspice, others prefer mustard seeds or cloves. The usual classic set of spices looks like this: peppercorns, dill umbrellas, horseradish and currant leaves. But you can go further and add, for example, basil, cumin, horseradish root, garlic, mustard, oak and cherry leaves. Place the spices on the bottom of the jars and between the cucumbers, and cover them with horseradish or currant leaves on top. A piece of oak bark added to all the other spices will make the fruit crispier.

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

Hot pickled cucumbers are prepared as follows: dissolve salt in boiling water, add dill, horseradish, a couple of currant and cherry leaves, let simmer for a few minutes and pour this brine over the cucumbers. Leave the jars simply covered with gauze for the number of days indicated in the recipe. After this, add brine and seal the jars with lids. By the way, to prevent the jars from exploding, add a few mustard seeds to the brine, and a few thin slices of horseradish placed under the lid will help protect the cucumbers from mold.

Well, that’s basically it. Theory, we know, is a good thing. Let's move on to practice, because for any housewife, the ability to pickle cucumbers is an indicator of her culinary skills.

Cold salting method. Recipe No. 1

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

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

Cold salting method. Recipe No. 2

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

Preparation:
Pour boiling water over the cucumbers and immediately plunge into ice water. Pack tightly into a 3 liter jar, topping with washed leaves, dill, garlic and pepper. Pour the prepared cold saline solution, add vodka and tightly close the jar with a plastic lid. Immediately place the prepared pickles in a cool place. The cucumbers turn out strong and green.

Hot salting method

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

Preparation:
Select cucumbers by size, soak in cold water for 2 hours, then place tightly in 3 liter sterilized jars. Boil water, carefully pour it over the cucumbers, cover with lids and leave for 15 minutes. When the time is up, drain the water. Boil another water, pour it over the cucumbers again and leave for the same time. Then pour the water into a saucepan, add sugar and salt at the rate of 2 tbsp. salt and 3-4 tbsp. sugar for 1 jar. Don't let the amount of sugar confuse you; it makes the cucumbers crispy, but it doesn't add any sweetness to the brine. Boil the brine. Pour ½ tsp into each jar. citric acid, pour boiling brine and seal with sterilized metal lids. Next, you can wrap the cucumbers for a day, or you can simply leave them to cool without wrapping, placing them in a dark place.

Pickled cucumbers with oak bark

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

Preparation:
Place horseradish leaves, peeled and cut into pieces horseradish root, black peppercorns, currant and cherry leaves, dill and cut garlic cloves and 1 tsp each at the bottom of 3-liter jars. oak bark into each jar. Place the cucumbers tightly and place a horseradish leaf on top. To prepare the brine, dissolve salt in boiled cold water at the rate of 1 tbsp. salt with topping to 1 liter of water. Pour cold brine over the cucumbers and cover with plastic lids, dipping them in boiling water for a few minutes before closing. Store cucumbers in a cool place.

Pickled cucumbers “Scented”

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

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

Country pickles

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

Preparation:
Soak the cucumbers for 4-6 hours. Wash the jars well, put horseradish, dill, garlic and cucumbers in them. Fill the jars with cucumbers with filtered water. Place a horseradish leaf on the jars so that it covers the neck of the jar. Place 3 tbsp in gauze. heaped salt and tie a knot. The number of such nodules should match the number of jars of cucumbers. Place the knots on the horseradish leaves. The main thing is to make sure that the water touches the nodules, otherwise the salt will not dissolve. Place the jars on plates, as liquid will leak out during the fermentation process, and leave them like that for 3 days. After three days, remove the nodules, rinse well the dill and horseradish leaves that were on top, drain the brine and boil it, adding water, because some of it has leaked out. Pour the prepared brine over the cucumbers and close with tight nylon lids. Initially, the brine will be cloudy, but don’t worry, after a while it will become transparent, and a sediment will form at the bottom, which shouldn’t bother you either. Store pickles in a cool, dark place.

Pickled cucumbers in Russian

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

Preparation:
Sort the cucumbers by size, wash them and place them in sterilized jars, layering with garlic, dill, cherry leaves, oak leaves, horseradish, currants, etc. Then pour the cooled brine of salt and water over the cucumbers in the jars. Cover the jars with saucers or plates and leave for 3-4 days. Then drain the brine from the jars. Boil a new brine, also adding 1 liter of water and 2 tbsp. l. salt. Pour boiling brine and immediately seal the jars with sterilized lids. The brine will not be transparent, this is necessary.

Pickled cucumbers with vodka

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

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

Pickled cucumbers with mustard

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

Preparation:
Wash the cucumbers well. Place the prepared greens into the pan, pack the cucumbers tightly and fill everything with brine (2 tablespoons of salt per 1 liter of boiled water). Place a wooden circle or large plate on top of the cucumbers, apply pressure and leave for 3 days. Remember to keep an eye on the cucumbers and skim off any foam. After three days, drain the brine and place the cucumbers and herbs in sterilized jars. Strain the brine, boil it, adding 1 liter of boiling water and 2 tbsp. salt. Fill the jars with brine, wait 10 minutes, drain again, boil, add 1-2 tbsp. dry mustard. Pour brine over the cucumbers for the last time and roll up the lids. Turn over and leave to cool without wrapping.

Pickled cucumbers with hot pepper

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

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

Pickled cucumbers in tomato juice

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

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

Happy preparations!

Larisa Shuftaykina

Well, again about the preparations? I offer a recipe for “salted crispy cucumbers for the winter,” which can safely be called lightly salted cucumbers, since it produces crispy cucumbers for the winter. I made a couple of jars from probably the last ones from our garden this year. And that will be all for this fall.

The trick is, nothing needs to be sterilized here. Cucumbers are salted for several days without any addition of vinegar. Only salt, as we usually do with lightly salted cucumbers.

This recipe is from one of my mother's neighbors. This is how she makes crispy pickled cucumbers for the winter every year. So I decided to check it out this year.

Well, shall we get started?

Lightly salted cucumbers for the winter - ingredients

• cucumbers
• 100 g salt (per 3 liter jar)

Greens for pickling:

• Dill
• currant and cherry leaves
• horseradish root
• a few black peppercorns
• horseradish leaves

Crispy cucumbers for the winter - preparation

Before you start pickling the cucumbers, prepare the jars (they just need to be clean, there is no need to sterilize them).

Then wash the cucumbers and cut off their “butts”: this will make them pickle faster, and when you open them later, you will no longer need to make unnecessary movements.

Wash the greens, which you then need to put in each jar (for one jar you need 1-2 sprigs of “ripe” dill with a colored umbrella, several leaves from a cherry tree and a currant bush, 5-6 black peppercorns, one horseradish leaf).

Peel the horseradish root, wash it and cut it into pieces of 2 to 3 cm. Add several pieces of this aromatic root to each jar.

Now it’s the turn of the cucumbers themselves.

And then fill the jar with cucumbers and salt with cold water, cover the top with a lid without twisting.

And so let them stand for three days at room temperature in your kitchen, or in another place (on the balcony, for example, the main thing here is that it is not too hot there and that you do not forget about them completely).

During this time they will become lightly salted: just the way we need them.

After three days, pour the water from the jars with cucumbers into a saucepan, boil, and then pour this boiling water back into the jars with cucumbers.

After this, the jars need to be rolled up, cooled, as usual, upside down, covered with a “blanket” on top and, after cooling, stored in the place where you store other preserved food for the winter.

And then these salty crispy cucumbers will delight you for the winter with their “crunch” when eaten with other delicacies.

I would like to specifically point out that I took the photographs immediately on the first day of salting. Before they stood for three days. The brine in them will then be cloudy, but the cucumbers are delicious.

And another one - this time my mother's - I love him very much! In this recipe, the pickled cucumbers are also crispy, but the brine is light. If you like these, follow the link for the recipe).

Good luck with your autumn preparations and inspiration for spinning them!

And finally, a very interesting video about how to fold a shirt beautifully quickly and without unnecessary movements. I'm about to start training: my manual dexterity is impressive!

Every housewife has her favorite recipes for pickles for the winter. At the height of the vegetable season, the treasured notebook is taken out, and the hot but creative work of supplying your family with goodies and pleasant additions to the main menu begins. However, a real cook will never refuse to try a new recipe, at least on one jar - in case the result is not inspiring. Pickles on this topic are especially popular and very varied. Vinegar, aspirin, and citric acid are used as a preservative... And there are more intriguing options.

for the winter: recipes. Crispy cucumbers

But we will start with the traditional method. In the end, not all housewives had time to become proficient in twisting. And for some, the recipes for pickles for the winter that they have in their piggy bank are not very satisfying. Or the resulting product is not crunchy enough. We suggest you try a new option.

The calculation is based on a three-liter cylinder - it is in these that most often pickles cucumbers are made for the winter. Recipes with vinegar (and ours is one of those) usually require sterilization, but it is not needed here. Vegetables are washed, lids are boiled, jars are kept in the oven for sterilization. In each on the bottom are placed three garlic cloves, an umbrella of dill, a medium leaf of horseradish, five leaves of cherries and currants, three each of amaranth and basil, a sprig of tarragon, several peas of allspice and half a pod of small hot pepper. Cucumbers are placed tightly, but without tamping, on top and boiling water is poured over them for a quarter of an hour. Then the water is drained, boiled again and returned to the cylinders. The third approach is the same, only before pouring, add a spoonful of sugar and two salts, as well as three tablespoons of table vinegar. The jars are rolled up and turned over until they cool down.

"Real jam"

And it is true! No other recipes for pickling for the winter in jars will give such an amazing result. However, you will have to be patient.

You will need four kilograms of small cucumbers without “butts” and tops. If you can’t get any, large vegetables are cut lengthwise and placed in a large saucepan or basin. A hefty bunch of parsley (chopped) is poured in there, a glass of vinegar and the same amount of vegetable oil are poured in. Next, add 100 grams of salt and sugar, a dessert spoon of ground pepper and garlic cloves (a large head). Now you need to wait 4 to 6 hours for the cucumbers to give juice. Then they are laid out vertically in half-liter jars and sterilized for about 20 minutes. We seal, turn over, and wrap. Let's enjoy winter!

Cold cucumbers

Recipes for winter pickles usually list in detail the spices, herbs and other ingredients placed in the jar. This is not necessary here. You can compose the “broom” according to your taste; the only other essential ingredients are peppercorns and garlic. The trick is in the filling.

Cucumbers are placed in a container, interspersed with herbs and garlic. Then a little water is heated - just enough to dissolve two tablespoons of salt for every liter. When the salt dissolves, the rest of the liquid is poured into the solution, very cooled, just ice-cold. Next, the brine is filtered and poured into jars. Cucumbers are added to each for a bright color. The necks are tied with gauze for a day, then the cylinders are closed with tight lids, and the workpiece is hidden in the basement for two weeks. Only when fermentation is over can the jars be sealed.

Cucumbers in currant juice

Traditionally rolled vegetables can become boring over time. And not everyone likes brine with vinegar. We offer the original recipe. Cucumbers are washed, scalded with boiling water and immediately doused with cold water. They are then packaged vertically in cans. Seasonings include dill, blackcurrant leaves, mint, cloves and black peppercorns. Spices can be placed between the cucumbers, or placed on top.

Now the brine. To do this, you need to squeeze the juice from black currants and strain well through a strainer or cheesecloth. For every liter of water you should get a quarter liter of juice. The liquids are drained. This amount should be enough to preserve two kilograms of cucumbers. The brine is boiled with the addition of half a spoon of sugar and two of salt. When hot, it is poured into containers, and they are immediately (this is important!) hermetically sealed. Only after this is the twist sterilized for eight minutes, turned over and covered with rags until it cools.

Cucumbers in... cucumbers

At the height of the season, there are plenty of cucumbers, and they are quite affordable. Especially if you buy overripe “monstrosities” - they even ask for pennies. At the same time, there are very interesting recipes for pickles for the winter, which require just “substandard”. You buy three kilograms of overripe vegetables and two kilograms of normal ones. The latter are washed, stripped of their tops and bases, and packed tightly into containers. The original recipe contains no spices at all, but if you like aromatic twists, you can add your favorite set.

For brine, overripe cucumbers are scalded to soften the rough skin and grated on a coarse grater. Then the juice is squeezed out of them through a couple of layers of gauze. Two incomplete spoons of sugar and salt and a three-gram packet of citric acid are dissolved in it. The brine is boiled and poured into the cucumbers. This needs to be done three times. The cylinders are rolled up for the last time and left to cool.

Cucumbers with sorrel

Those who want to do without artificial preservatives can resort to sorrel. It perfectly prevents unnecessary fermentation and gives cucumbers a delicate and original flavor.

Prepared vegetables are placed vertically in jars, with layers of fresh dill between them. For the brine, a third of a kilogram of sorrel leaves, sorted and well washed, is poured only with boiled water (about 700 ml) and boiled for 5-7 minutes until completely softened. The broth is rubbed through a fine sieve and further filtered. Two tablespoons of salt and half a glass of sugar are added to it, after which the liquid is again placed on the stove until it boils. Fill with boiling brine three times and the jars are sealed tightly.

Olivier assortment

In winter, there are a lot of reasons to cook Olivier. You shouldn’t spoil the taste of your favorite salad with store-bought ingredients, as you can easily make them yourself. The peas are being cleaned. Without the pods it should be a glass. Then the peas are cooked (no longer than seven minutes). A three-liter bottle contains a bunch of dill, a couple of cherry and blackcurrant leaves and garlic - as you like, but according to the recipe, two cloves are enough.

Pre-processed cucumbers are pushed into a jar and filled with peas. The workpiece is poured with boiling water for a third of an hour. After draining, you need to dissolve one spoon of salt in it and boil again. Two tablespoons of sugar are poured into the container, and a spoonful of vinegar is poured. After refilling, the jar is sterilized for five minutes, sealed, placed upside down and wrapped.

Don’t be lazy to roll up pickles for the winter. Recipes with photos convincingly demonstrate that it is not only tasty, but also very beautiful!