05/24/2015 596 0 ElishevaAdmin

Pickles, marinades, salads, sautes

Pickled cucumbers in winter are an absolutely necessary thing. Moreover, they should be crispy, aromatic and tasty, and every housewife, when preparing pickled cucumbers for the winter, must strive for exactly this result.

There are proven ways and methods to achieve this dream. The very first thing is to choose the right cucumbers. If you roll up your own, then there are no problems: housewives collect a little almost every day, and roll up a little, and this process lasts slowly throughout the season.

But, if you buy cucumbers at the market, make sure they are fresh, strong, small (no more than 7-8 cm long). The skin should be thin, and the pimples should be pronounced and dark.

The cucumbers are inspected, sorted, washed thoroughly and, as a rule, soaked, and the ends are trimmed. This soaking is another way to get crispy pickled cucumbers. Moreover, the colder the water, the more significant the effect.

The third way to increase crunchiness is to select the right spices. Do not get carried away with garlic; if there is too much of it, the cucumbers become soft. It is advisable to put horseradish, cherry, and currant leaves in jars with cucumbers. Our grandmothers also added oak and walnut leaves. Cooks, however, deny the influence of various leaves and spices (except garlic) on the crunchiness of cucumbers, but every housewife is convinced of their effectiveness.

And with our selection we will try to increase your “knowledge bank” on the topic of preparing pickled cucumbers for the winter. Who knows, maybe something will seem interesting to you, and you will start preparing cucumbers according to our recipes.

Crispy cucumbers with oak leaves

Ingredients

Small cucumbers, 5 kg

Oak leaves, 10 pcs

Black currant leaves, 10 pcs.

Small horseradish leaves, 5 pcs.

Garlic, 10 cloves

Dill umbrellas, 10 pcs

Mustard grains, 10 tsp

Black pepper, 30 peas

Allspice, 30 peas

Salt, 3 tbsp

Vinegar 9%, 150 ml

Sugar, 5 tbsp

Water, 2.4 l

From this set of products you will get 10 liter jars, and you see that the quantity of all individual components is a multiple of 10. This means that if there are 10 leaves, then put 1 leaf in 1 jar, and if there are 30 peas, then you need to throw 3 peas in the jar . Right?

1. Soak the cucumbers for 4-6 hours.

2. Place spices and herbs in jars, pack cucumbers tightly.

3. Cook the marinade according to the recipe, pour in the vinegar at the end. Fill the jars and send for sterilization (5 minutes). Let's roll up. Turn over and allow to cool.

Bulgarian cucumbers, sweet and sour

Ingredients (per 1 liter jar)
- cucumbers, how many will fit

Carrot tops, 1 sprig

Horseradish, 1 sheet

Dill, 1 umbrella

Garlic, 1 clove

Allspice, 5 peas

Sugar, 2 tsp

Salt, 1 tsp

Vinegar 9%, 50 ml

1. Soak the cucumbers for 1-2 hours. We put herbs and spices into the jars, following the recipe, place the cucumbers tightly and pour in the vinegar. Add cold water to the top.

2. Sterilize by heating water from cold to boiling. For jars with a capacity of 1 liter, it is enough to stand in boiling water for 5-7 minutes.

3. Roll up the jars and turn them over. They cool naturally, overnight. After this, they can be assigned to a storage location.

1. Fill the cucumbers with water for 3 hours.

2. Put spices, onion rings, and garlic into each jar. Load cucumbers on top.

3. Cook the brine, pour it into jars and place them for sterilization (10 minutes).

4. Roll up. Turn over onto lids and wrap.

Pickled cucumbers with color retention

Cucumbers, 1.8 kg

Garlic, 3-4 cloves

Dill, 2 umbrellas

Horseradish, 1 sheet

Currant, 2 leaves

Black pepper, 6-7 peas

Salt, 3 tsp

Sugar, 6 tsp

Table vinegar, 5 tbsp

1. Place garlic, herbs, and pepper at the bottom of each jar. We line up the cucumbers in the jar so that more can fit. Add sugar and salt, pour vinegar and cold water.

2. Place the jars for sterilization, starting the process with cold water. When the water around the jars boils, count 2-3 minutes and roll up the jars immediately - the cucumbers should remain green.

3. Turn the jars over and leave to cool.

Pickled cucumbers “Hrum-khrum”, with bell pepper, coriander and basil

Ingredients (for 1 jar with a capacity of 3 liters)

Cucumbers, 500-700 g

Garlic, 3-4 cloves

Sweet peppers, 3-4 pcs.

Horseradish, 1 sheet

Dill, 1 umbrella

Black pepper, 3 peas

Allspice, 4 peas

Coriander grains, 1 tsp

Basil, 2-3 sprigs

For the marinade

Sugar, 2 tbsp

Salt, 4 tbsp

Vinegar 9%, 3 tbsp

Water, 1 l

1. Peel the peppers and cut them into four parts. Place garlic and herbs at the bottom of each jar, tightly load cucumbers and peppers on top.

2. Cook the marinade according to the recipe (add vinegar at the end) and fill the filled jars. We wait 15 minutes and pour the marinade back into the pan.

3. Having thrown the spices into the jars, pour them with the newly boiled marinade again, this time completely.

4. Roll up and turn over. The next day, if the jars behave normally, you can put them away in storage.

Cucumbers with tarragon and grated horseradish, marinated crispy

Ingredients (for a 1 liter jar)

Cucumbers are small, no more than 7 cm in length

Garlic, 2 cloves

Sweet pepper, 1 ring

Parsley, 2-3 sprigs

Cherry, 2 leaves

Hot pepper

Tarragon

For the marinade

Sugar, 30 g

Salt, 40 g

Vinegar 9%, 70 ml

Peppercorns

Bay leaf

Water, ½ l

1. Soak the cucumbers for 3 hours.

2. Place cherry leaves, peppers, herbs and garlic at the bottom of the jars. Place cucumbers on top of the greens.

3. Fill the jars with cucumbers with boiling water for 20 minutes, do this again, boiling the drained water again.

4. Add everything needed for the marinade to the once again drained water (see recipe) and boil again. At the end, add vinegar to the marinade.

5. Pour the marinade into the jars and immediately roll them up.

Lemon cucumbers

Ingredients (for 1 jar with a capacity of 3 liters)

Chopped onion, 1 tbsp

Garlic, 2-3 cloves

Bay leaf, 1-2 leaves

Grated horseradish, 1 tsp

Chopped dill with seeds, 2 tbsp

For the marinade

Sugar, 1 tbsp

Salt, 100 g

Citric acid, 1 tbsp

Black pepper, a few peas

Water, 1 l

1. Soak the cucumbers for 3 hours.

2. Place dill, garlic, horseradish at the bottom of each jar, throw in onions, peppercorns and bay leaves.

3. Place the cucumbers tightly.

4. Cook the marinade and pour it into the jars.

5. Sterilize for 15-20 minutes, roll up.

Pickled cucumbers, crispy, in apple juice

Ingredients (for 1 jar with a capacity of 3 liters)

Small cucumbers, how many will fit

Mint, 1 sprig

Dill, 1 umbrella

Currants, 1 leaf

Black pepper, 2-3 peas

Cloves, 2 buds

For the marinade

Apple juice

Salt, 1 tbsp (per 1 liter of juice)

1. Place herbs and spices in jars and add scalded cucumbers.

2. Cook the marinade from apple juice and salt, fill the jars to the top.

3. Sterilize for no more than 12 minutes. If you overdo it, the cucumbers will lose that desired crunch.

4. Roll up the jars and wrap them. Keep it like this until it cools completely.

Crispy pickled cucumbers with carrots, onions and mint leaves

Ingredients

Cucumbers, 2 kg

Carrot, 1 medium sized root vegetable

Onion, 1 small onion

Young mint, 3 sprigs

Garlic, 1 head, also small

Cherry, 4 leaves

Currants, 4 leaves

Horseradish leaf, 4 small or 1 large

Dill, 1 sprig with umbrella

Sugar, 2 tbsp

Salt, 3 tbsp without top

Fruit vinegar, 3 tbsp

1. Soak the cucumbers for 5-6 hours. Cut carrots into slices.

2. Place mint, garlic, horseradish, currants and cherries, and carrot slices in jars.

3. We arrange the cucumbers beautifully on top, placing them tightly together. Place onion rings and dill on top of the cucumbers.

4. Cook the brine from water with salt and sugar, and pour it over the cucumbers twice. For the third time, add a little water and, after boiling the brine, pour vinegar into it.

5. Fill the jars completely and roll them up. Immediately turn it over and leave it in this state for 5-6 hours. Then we put it away for storage.

Pickled cucumbers “Pine aroma”, crispy

Ingredients (for 1 jar with a capacity of 3 liters)

Cucumbers, 1 kg

Pine, 4 young branches 5-7 cm each

Sugar, 1 tbsp

Salt, 2 tbsp

Vinegar 9%, ½ tbsp

Water, 1 l

1. Scald the cucumbers with boiling water and immediately pour ice water over them.

2. Place half of the spruce branches prepared for it in the bottom of the jar, place the cucumbers, and the remaining branches on top.

3. Heat the marinade by dissolving sugar and salt in water and remove from heat immediately after boiling. Fill the jars to the top and, after attaching the lids, leave for 15-20 minutes.

4. Pour the marinade from the jars back into the pan, boil it and pour in the vinegar. Finally fill the jars with cucumbers.

5. Roll up. Turn over, wrap and do not touch for 2 days. If everything is in order, we put the jars away for storage in a cooler place.

Pickled cucumbers, with oak bark, crispy

Ingredients (for 1 jar with a capacity of 3 liters)

Small cucumbers

Oak bark pieces, 1/3 tsp

Garlic, 2 cloves

Black currant, 1 leaf

Dill, 1 umbrella

Horseradish, ½ leaf

Cherry, 2 leaves

Allspice, 3-4 peas

Hot pepper, ½ pod

Black pepper, 3-4 peas

Sugar, 1.5 tsp

Salt, 1.5 tsp

1. Soak the cucumbers for 5-6 hours.

2. Place spices and oak bark in jars and place cucumbers on top.

3. Pour boiling water and leave for a while until the next portion of water boils.

4. Drain the first water and fill the jars with new, just boiled water. Let it stand again.

5. After draining the second water, put sugar, salt and vinegar directly into the jars. We boil clean water and fill the jars with it completely.

Who doesn’t love to eat salty crispy cucumbers! If you follow some simple salting rules, even the most ordinary recipe for preparing cucumbers will turn them into an appetizing and tasty delicacy.

There are two ways to pickle cucumbers: cold and hot.

Their only difference is that in one case the vegetables are poured with cold water, in the other with boiling water.

There are certain nuances of preparing lightly salted and pickled cucumbers, which must be carried out regardless of the pickling method.

When salting, follow the general rules:

1. It is recommended to pickle cucumbers on the day of harvest, before the vegetables lose their elastic structure and become soft. Ignoring this rule may lead to loss of the characteristic crunch.
2. It is better to salt fruits of different sizes separately so that the marinade evenly saturates each vegetable.
3. Preparation of brine requires specially prepared water. It should be filtered, and ideally from a well or source.
4. To make cucumbers crispy nicely, they need to be soaked in cold water for 2.5 - 3 hours.
5. Any container used for pickling must be carefully prepared:

• Wash glass jars with baking soda slurry and steam;
• Rinse the barrel thoroughly until the water is clear of sawdust and the characteristic odor disappears. Next, you need to fill it with water and leave it for several days so that it dries out and small cracks and gaps disappear. Wash with a solution of soda - 1 teaspoon per 2 liters. water;

Attention: Preparing the barrel should begin several weeks before harvest.

• It is better to use an enameled bucket or pan. They are first washed with hot water and baking soda, which must be poured onto a damp sponge and rubbed on the inner walls of the container and the lid.

1. Leaves of fruit trees and bushes, for example, cherry and currant, should be added to the usual spices. Oak leaves are indispensable in preparing cucumbers, as they impart a tart taste and aroma.
2. Spices should be distributed evenly over the entire area of ​​the container. To do this, the recommended amount of seasonings should be approximately divided into 3 equal portions. The first part is placed on the bottom, the second in the middle, the third and last - on top of all the cucumbers, just before pouring.
3. It is necessary to store pickled vegetables in a cool place where the temperature varies from - 1 to + 4 degrees Celsius. This could be a refrigerator or a basement.

Cold methods of pickling cucumbers

Interestingly, the advantage of cold pickling is the absence of any preservatives and vinegar in the filling, which are used in the hot method.

1 way

Ingredients:

Cucumbers are selected according to the container's capacity, provided they fit tightly together.

Spices for a 3 liter jar:

• hot pepper – 1 pc.;
• garlic – 6 medium cloves;
• dill - 3 umbrellas or 3 teaspoons of dry herbs;
• black pepper – 10 peas;
• leaves – 3 cherry and 2 oak;
• table mustard powder – 1 teaspoon.

Brine: for 0.5 l. water 1 tbsp. a spoonful of table salt.

Cooking process:

1. Divide the spices into 3 equal parts. Place one part on the bottom of the jar.
2. Place the cucumbers vertically so that they are close to each other.
3. Having filled the jar to the middle, add the second part of the spices.
4. Having placed all the fruits tightly to the top, add the remaining seasoning and mustard.
5. Pour brine over the cucumbers, cover with gauze and leave at room temperature for 1.5 - 2 days until they ferment.
6. Next, drain the brine, boil it and cool.
7. Pour the resulting solution back into the jar and close it with a nylon lid.

It is better to store such a product in a cool place, so the cucumbers will retain their taste longer.

Method 2

The simplest and easiest preparation method, the only disadvantage of such cucumbers is their short shelf life. This method for preparing cucumbers for the winter is not suitable - cucumbers after pickling like this will be ready in a couple of days and are intended for immediate consumption.

Ingredients:

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

Preparation steps:

1. We wash the cucumbers in cold water and cut off the ends on both sides.
2. Place the prepared cucumbers in a tight bag, sprinkle with salt and mix thoroughly.
3. Cut each clove of garlic in half and crush it with a special crusher or the surface of a knife.
4. Add garlic, chopped dill and pepper to the cucumbers and mix.
5. Keep at room temperature for 2.5 – 3 hours.

Cucumbers cured this way can be stored in the refrigerator for 5 days.

3 way

“Grandma’s way”, in a tub or in a barrel. In the modern world, this salting method is not for the lazy. The downside is the large number of fruits for pickling.

Ingredients:

• cucumbers – 50 kg;
• garlic – 150 gr.;
• dill – 1.5 kg;
• – 250 gr.;
• leaves - 0.5 kg of cherry and 0.5 kg of currant.

Note: oak leaves are not taken because the container is wooden. It will transfer its smell and tart taste to the fruits.

Brine: for 12 liters of boiled water:

• for small fruits – 800 g;
• for large and large – 1 kg 200 gr.

The cooking method is simple:

1. Spices are placed at the bottom of the tub or barrel, previously divided into 3 equal parts.
2. Lay out the cucumbers in a horizontal position to the middle, and add the next part of the seasonings.
3. Fill the container to the top, add the remaining spices and add brine.

It is necessary to put pressure on top so that the fruits are constantly in brine. Barrel cucumbers should be stored in a cool place.

The given recipes for pickling cucumbers are very easy to follow and do not require a long preservation procedure, so they are suitable even for beginners.

From this video you will learn a simple way to cold pickle cucumbers:

• Per liter of water 2 tbsp. l. with a heap of salt. 4 tbsp. l. Sahara.
• Add vinegar directly to the jar before pouring the brine. A liter jar requires 40 g of vinegar.

Recipe for crispy cucumbers for the winter with oak leaves - recipe with photo:

We rinse the cucumbers under running water along with currant and oak leaves and dill umbrellas. We cut off the tails and butts of the cucumbers.
Place all the spices and leaves in sterilized jars.

Fill the jar tightly with cucumbers, add vinegar directly to the jar.

Next, prepare the brine for crispy cucumbers with oak leaves

To do this, pour water into a saucepan, add salt and sugar.

Bring to a boil. As soon as the sugar and salt dissolve, remove the brine from the heat and pour it into jars.

Then cover with a lid and set to sterilize in a pan with water at least 60-70 degrees.

Place a towel on the bottom of the pan, light the gas, bring the water in the pan with the jars to a boil and set it aside for 5-7 minutes.

After which we take out the jars, screw them on with metal lids and place them upside down under a blanket or pea coat until the next day or until they cool completely.

This completes the recipe for crispy cucumbers for the winter, now you can send the jars underground.

When making cucumbers with oak leaves according to this recipe, you will not have to be disappointed, since the brine will not become cloudy, the jars will not explode, and the cucumbers will be tasty and crispy.


Bon appetit!!!

Pickled cucumbers with oak leaves

Number of servings – 10

1 kg small cucumbers

2–3 oak leaves

6–8 cherry leaves or blackcurrant leaves

3 horseradish leaves

3–4 cloves of garlic

Ripe dill with umbrella

4–5 pcs. peppercorns

60 g salt

30 g sugar

Preparation 15 min.

Cooking time: 60 min.

1. Wash the cucumbers, cut off a little from the stem side. Pour boiling water over the greens. Sterilize the jar and place garlic, a few cherry or blackcurrant leaves, and peppercorns on the bottom.

2. Soak the cucumbers for 1 hour in cold water. Make a brine, add salt, sugar, ripe dill, horseradish, oak and cherry or black currant leaves. Let the brine boil a little and cool it to 60–70 degrees, then pour it into a jar with cucumbers.

3. Cover the cucumbers with blackcurrant leaves on top, add 1 tbsp. l. 9% vinegar. Seal the jars tightly and turn them over. After two days, transfer the preservation to a cool place.

Before serving, add sauerkraut and pickled garlic to the pickled cucumbers.

From the book Hungarian Cuisine by Gundel Károly

114. PICKLES 2 kg of cucumbers (preferably short) 2 liters of water 150 g of bread a few sprigs of dill 2-3 bay leaves 20 g of peppercorns a clove of garlic 50 g of salt Prepare a five-liter glass or clay jar. Brown in the oven 150 g thinly sliced

From the book The best snack recipes for any holiday and more author Krotov Sergey

Pickled cucumbers Recipe No. 1 For a 10-liter container: 6.5 kg of cucumbers, 200 g of green dill rosettes, 1 head of garlic, 30 g of peeled horseradish root, 3 pods of hot red pepper, 250 g of salt, 3.5 l of water Recipe No. 2 For 10 kg of barrel-salted cucumbers: 300 g of green dill rosettes, 15 cloves

From the book Tomatoes, Cucumbers. We plant, grow, harvest author Zvonarev Nikolai Mikhailovich

From the book Canning, smoking, winemaking author Nesterova Alla Viktorovna

From the book Home Canning. Salting. Smoking. Complete encyclopedia author Babkova Olga Viktorovna

Pickled cucumbers Ingredients: 1 kg of cucumbers, 35 g of green dill, 10 g of horseradish root, 1 clove of garlic, 25 g of black currant leaves, 10 g of oak leaves. For the brine: 1 liter of water, 50–60 g of salt. Choose the same size cucumbers so that they are all ready at the same time. carefully them

From the book Smoking, drying, salting, baking author Babkova Olga Viktorovna

Pickled cucumbers Ingredients: 1 kg of cucumbers, 35 g of green dill, 10 g of horseradish root, 1 clove of garlic, 25 g of black currant leaves, 10 g of oak leaves. For the brine: 1 liter of water, 50–60 g of salt. Choose the same size cucumbers so that they are all ready at the same time. Wash them thoroughly

From the book Canning for Lazy People author Kalinina Alina

Pickled cucumbers (1) Package for 10 kg of barrel pickled cucumbers: dill - 300 g, horseradish - 50 g, capsicum red hot pepper - 3-5 pcs., garlic - 10-20 cloves. Small cucumbers are selected for pickling (9- 14 cm), having thin dark green skin and slightly ribbed,

From the book The Best Dishes of Tomatoes, Cucumbers, Peppers, Cabbage and Zucchini author Kashin Sergey Pavlovich

Salted zucchini with quince and cherry leaves Ingredients: 1 kg of zucchini, 1 quince leaf, 1 cherry leaf, 1/2 horseradish root, celery greens. For the brine: 1 liter of water, 50 g of salt. Method of preparation: Select fresh young zucchini, wash and put it in a jar or barrel. Toss with cherry leaves and

From the book Unusual recipes for preparations author Treer Gera Marksovna

Salted zucchini with cloves and horseradish leaves Ingredients: 1 kg of zucchini, 2 cherry leaves, 30 g of horseradish leaves, 30 g of parsley, 2-3 allspice peas, 4-5 cloves, 25 g of salt. Method of preparation: Select young zucchini with tender skin and underdeveloped seeds,

From the book Cookbook of a Russian experienced housewife. Blanks author Avdeeva Ekaterina Alekseevna

Tomatoes with leaves of horseradish, oak, currants, dill, garlic and hot pepper “Salted in bags” strong red or brown tomatoes, leaves of horseradish (pieces of stems can be used), dill, garlic, leaves of oak, currant or cherry and red hot pepper - according to taste For brine

From the book Blanks. Salting, soaking, pickling, pickling author Kashin Sergey Pavlovich

Pickled cucumbers Cucumbers make up the necessary winter supply, and preparing them is very simple. The main thing that needs to be observed when pickling cucumbers is that the salt is of the best quality, the utensils are clean and durable; Start salting in mid-August. When there is a lot

From the book Canning. Vegetables author Kashin Sergey Pavlovich

Pickled cucumbers Ingredients 1 kg of cucumbers, 35 g of green dill, 10 g of horseradish root, 1 clove of garlic, 25 g of black currant leaves, 10 g of oak leaves.

For brine: 1 liter of water, 50–60 g of salt. author Method of preparation: Choose cucumbers of the same size so that they all

From the book Great Encyclopedia of Canning

Semikova Nadezhda Aleksandrovna author Pickled cucumbers with grape leaves Ingredients 1 kg of cucumbers, 1 liter of water, 5 black currant leaves, 5 cherry leaves, 5 mint leaves, 3 grape leaves, 2 horseradish leaves, 6 black peppercorns, 2 cloves of garlic, 1 bunch of parsley, celery and dill , 60 g salt. Method

From the book Encyclopedia of Home Economics

Polivalina Lyubov Alexandrovna author Pickled cucumbers 1 To pickle 10 kg of cucumbers you need: green dill 350 g, horseradish (roots) 50 g, garlic 40 g, blackcurrant leaf 250 g, oak leaf 100 g, hot pepper to taste, water 5 l, salt 300-400 g. You can add other spices: tarragon, marjoram

Pickled cucumbers with horseradish leaves For 1 liter of water - 2 tbsp. l. salt (without top), 1 tbsp. l. sugar - for brine (3 liters of marinade for 2 three-liter jars); several cloves of garlic, dill umbrellas, currant leaves, cherries, peppercorns (5-6 pieces), bay leaf, roots, horseradish leaves. Small

From the author's book

Pickled cucumbers Number of servings - 10 2-2.5 kg medium-sized cucumbers 2-3 bay leaves parsley 4-5 cloves of garlic 10-12 black currant leaves and the same number of cherry leaves 4-6 pcs. peppercorns 30 g vinegar (9%) 3 acetylsalicylic acid tablets

Hello! I finally got around to my favorite crunchy pickles. We will soon be preparing these wonderful vegetables for the winter. I ran out of last year's supplies by spring. We will need to do more this year.

Although, how can you guess? After all, such an appetizer will be at home on any table. Not a single holiday is complete without it. You can simply put them on the table, or you can cut them into a salad. They go very well in pickle sauce.

There are a lot of different recipes for these preparations, because each housewife has her own special secret for pickling these crispy delicacies.

I have prepared for you my favorite options, which really make me a very tasty salty snack for the winter. If a recipe is already familiar to you, try other suggested methods.

The main thing is to choose pickling cucumbers. Such as - “Nezhinsky”, “Crispy”, “Salted”, “Parisian Gherkin”, “Zozulya”.

One of the most popular and simplest options for winter preparations. For some, it may be a revelation to see an oak leaf in the ingredients. It gives a special aroma. Give it a try.

Ingredients:

• Cucumbers – 20 pcs.
• Garlic-3 cloves
• Oak leaf – 5-6 leaves
• Currant leaves - 5-6 leaves
• Cherry leaves -5-6 leaves
• Horseradish – 4 horseradish leaves
• Dill – 4 umbrellas
• Bay leaf – 2 pcs
• Black peppercorns – 6 pcs.
• Salt – 3 tbsp. for a 3 liter jar

Cooking method:

1. Place oak, currant, cherry and bay leaves alternately on the bottom of a clean and dry jar. Next, place the dill umbrellas.

2. Peel the garlic and cut the cloves in half, place in a jar. Then peppercorns and two leaves of horseradish.

3. Then place the washed cucumbers very tightly, in a vertical position. In the remaining space at the top, lay them horizontally so that they are as close to each other as possible.

4. Pour salt into a half-liter jar and fill it partially with water. Mix the salt and pour the solution into a jar of cucumbers. Then add regular clean cold water almost to the top. Don't leave much space.

5. Place the remaining two leaves of horseradish tightly on the very top and add water to cover the leaves.

Horseradish leaves are covered on top to prevent mold from forming later.

6. Then place the jar on a plate, cover the top with a lid and leave for about three days. During this time, the fermentation process will take place and some of the water will flow out.

7. After three days, add salted water, close the lid tightly and store in a cool, dark place. Cucumbers pickled in this way turn out crispy and very tasty.

Salting for the winter in 1 liter jars using the hot method, for storage in the apartment

This method is with sterilization. But homemade preparations prepared in this way can be stored in the apartment at room temperature. For example, in a storage room or on the mezzanine.

Ingredients for three liter jars:

• Fresh cucumbers – 1.5 kg
• Dill umbrellas – 3 pcs.
• Horseradish leaves - 3 pcs.
• Currant leaves - 6 pcs.
• Cherry leaves - 6 pcs
• Garlic - 3 cloves
• Black peppercorns - 15-18 pcs.
• Sweet peas – 6 pcs.
• Cloves - 6 pcs.
• Salt - 3 teaspoons
• Sugar - 6 teaspoons
• Vinegar 70% - 1.5 teaspoons (9% - 4 teaspoons per liter jar)

Before you begin, rinse the cucumbers thoroughly under running water. Then pour them in and leave for 2 hours. If they are recently collected, then one hour will be enough.

Preparation:

1. First, pour currant and cherry leaves, as well as dill umbrellas, with boiling water and leave for 1 minute to sterilize. Scald horseradish leaves in boiling water for 30 seconds.

2. Then put at the bottom of each liter jar - a clove of garlic, 5-6 black peppercorns, 2 allspice peas, 2 cloves, 2 currant and cherry leaves, 2/3 of a dill umbrella. Place the horseradish leaf last.

The jars should first be sterilized over steam or in the oven. The lids need to be boiled.

3. Next, cut off the ends of the cucumbers on both sides and place them tightly in jars vertically. If there is still room on top, spread out what remains. You can cut it into pieces to make it fit more tightly, or you can even add small tomatoes. Place part of the dill umbrella on top.

4. Pour 1 teaspoon salt and 2 teaspoons sugar into each jar. Pour hot boiling water, add about 0.5 cm from the top and cover with lids. Take a wide pan and put a napkin or towel on the bottom, then put the jars there and fill them with water up to the shoulders. Boil for 10 minutes to thoroughly sterilize.

If you want more salty cucumbers, then add salt - 2 teaspoons, and sugar - 1 teaspoon.

5. After boiling, carefully remove the jars from the pan, pour vinegar into them and roll up the lids. Turn over, cover with a towel and leave until completely cool. When it cools down, put it in the place where you store your preparations.

The most delicious recipe for crispy cucumbers, like from a barrel

Ingredients for a 3 liter jar:

• Cucumbers -1.5 kg
• Salt - 3 tbsp. heaped spoons
• Horseradish leaf - 1 piece
• Dill umbrella - 2 pcs
• Currant leaf - 2 pieces
• Cherry leaf - 2 pcs
• Tarragon - 1 sprig
• Hot pepper - to taste
• Garlic - 5 cloves

Preparation:

1. Wash the cucumbers thoroughly and soak in water for several hours. Then rinse again and cut off the stems.

2. Wash all greens and leaves. Peel the garlic and cut in half.

3. Pour 3 tablespoons of salt into a mug and pour hot water. Stir thoroughly until completely dissolved and let cool.

4. Place cherry and currant leaves, a horseradish leg, and 1 dill umbrella on the bottom of the jar. Then the first layer of cucumbers. Place garlic and hot pepper slices throughout the jar. Next, place the vegetables as tightly as possible. Place a sprig of tarragon and an umbrella of dill on top.

5. Fill the filled jars with clean cold water about two-thirds full. Then pour water with salt and add clean water to the neck, leaving a space of about 1 cm to the end.

6. Place the jars on plates and leave for 3 days. The cucumbers should sour and the brine should become slightly cloudy.

7. After this, drain the brine and boil it for 1-2 minutes. Then pour it hot again into the jars to the edge of the neck and close the lids. Store in a cool place. In two weeks they will be completely ready. They turn out very tasty and are in no way inferior to barrel ones.

A simple recipe with mustard, without sterilization

I also really like this method of salting. I like the spicy aroma of mustard in brine. And the method itself is quite simple. You won't spend a lot of time on preparations. It all depends, though also on the number of cans and ingredients. But in any case, you won't regret it.

Ingredients for 3 liters:

• Cucumbers - 1.7-1.8 kg
• Water - 1.5 l
• Salt - 3 tablespoons
• Currant leaf - 5 pcs.
• Cherry leaf - 8 pcs
• Oak leaf - 2 pcs.
• Dill umbrellas - 4 pcs.
• Horseradish leaf - 2 pcs.
• Dry mustard - 2 tablespoons
• Black peppercorns - 10-12 pcs.

Cooking method:

1. Wash the vegetables and trim the ends on both sides. Soak them for 4 hours, then rinse again.

2. In a three-liter jar, place one horseradish leaf on the bottom, then half of all the greens and 5-6 peppercorns. Then pack the cucumbers tightly, adding the remaining greens.

3. Add salt to the water and boil. Then pour it into the jar and close it with a nylon lid. Leave to cool, then remove the lids and cover the necks with gauze. Leave it like this for two days, skimming off the foam periodically. Then pour the brine into a saucepan and boil.

4. Pour mustard powder into a jar. Then pour hot brine and close the lid until it cools down. Then remove the lid and leave for 6 hours.

5. After 6 hours, drain the brine again and boil for about 7-10 minutes. Then pour it into the jar and roll up the lid.

6. Turn it upside down and wrap it in something warm for self-sterilization. Then put it in a place to store the workpieces. At first the brine will be cloudy, then the mustard will settle and it will become transparent, and the cucumbers will be incredibly tasty.

Video on how to pickle cucumbers in jars without vinegar

If you still have doubts and not everything is clear from the descriptions and photos, I suggest watching a video recipe for preparing “greens” for the winter. The recipe is very simple, without sterilization.

Ingredients for 2 three-liter jars:

• Water - 3 l
• Salt - 6 tbsp or 200 g
• Medium-sized cucumbers - 4 kg
• Horseradish root or leaves - 6 pcs.
• Currant and cherry leaves - 10 pcs each
• Black before pea and sweet – 10 pcs each
• Garlic – 10 cloves
• Dill with seeds

Watch the cooking method in the video.

Now everything should definitely become transparent and understandable. Store them, and after two to three weeks you can start eating delicious crispy cucumbers.

Well, friends, I showed you and told you about wonderful and simple methods for pickling your green vegetables for the winter. Choose the one you like, or better yet, try them all. After all, everyone has their own flavor.

Enjoy your meal!