Pickled cucumbers have been an independent snack in Russia for a long time. They are an essential component of traditional holiday salads, for example, Olivier or herring under a fur coat.

In this article we will reveal all the secrets of pickling crispy, homemade cucumbers. And we will tell you several proven recipes so that every housewife can surprise and delight her family.

Secrets of delicious crunchy cucumbers

It is important to initially choose the right cucumbers for pickling. They should be medium in size, maybe smaller, preferably the same size. This will help pack them tightly into the jar without leaving a lot of empty space.

The color of the cucumber should not be very dark, and the skin should be dense. Overripe cucumbers with yellow skin and developed seeds inside are also not suitable. One of the important points in choosing the right cucumbers is its taste. The most important thing is that the peel is not bitter; it is important to check this by tasting it before salting.

One more important point is water for conservation. Ideally, it should be from a spring or well, but you can also use ordinary purified one. The main thing is not chlorinated. If it happens that it is not possible to use non-chlorinated water, then at least the tap water should be purified. First let it settle, or make it melt.

Preparing for work

Usually, in addition to the cucumbers themselves, various herbs and spices are placed in the jar, for example:

• horseradish leaves and root;
• stems and flowers of dill;
• currant leaves;
• bay leaves, oak leaves;
• black and allspice;
• garlic, carrots.

Everyone chooses a set of herbs and spices to suit their taste.

If you want the cucumbers to crunch, then before starting pickling they should be placed in a container with water for long time, but no more than 12 hours. Half a day is enough for the cucumbers to be saturated with moisture.

While the cucumbers are soaking, there is just time to prepare the jars. Select the jars in which you plan to seal the cucumbers. They should be washed thoroughly with detergent or regular soda. Rinse well and then sterilize. The lids also require sterilization; they are usually boiled in water for about five minutes.

Recipes and step-by-step instructions for them

General action plan. First, you need to place a layer of herbs and spices on the bottom of sterilized jars. Cucumbers are placed on top in a vertical position, compacting tightly. After the jar is filled, it is filled with brine.

You can prepare the brine as follows: add salt to water and dissolve. Considering 70 grams of salt for every liter of water. You can also add spices to the brine. Boil it. Then fill the jar with cucumbers and leave to ferment for several days.

Recipe for lightly salted cucumbers using the cold method

For a 3 liter jar you need the following ingredients:

• 2 kilograms of cucumbers;
• stems and inflorescences of dill - 2 sprigs;
• oak, bay and cherry leaves, 3 pieces each;
• 3 cloves of garlic;
• black pepper, allspice - 8 pieces;
• salt - 100 grams.

Basically, everyone puts spices and their quantity according to their own taste, but if you are cooking for the first time, you can take it exactly according to the instructions.

Cooking method

The salting technology is quite simple:

1. Herbs and spices are placed at the bottom of the jar, then the already soaked cucumbers are compacted.
2. Prepare cold brine as follows. Dissolve salt in water. On 3 liter jar Usually there are 1.5 liters of brine.
3. Fill the jar with brine, leave to ferment at room temperature. It is better to cover the jars with gauze.
4. Then all this is put away in a cold place with a temperature of no more than +1 degree for 10 days.
5. At the end of the term, try the cucumbers; if everything turned out well and you like their taste, then you can start rolling.
6. If there is less brine, you need to add it.
7. Then roll up the cucumbers with sterile lids.

Such preservation is stored in a cold place, cellar or refrigerator, the main thing is that the temperature is no more than +5 degrees.

Pickling cucumbers using the hot method

The ingredients can be taken from the previous recipe. In this option, only vinegar is added - 3 tablespoons. You need to take 9 percent. So:

1. Everything fits as in the recipe above. You can not put all the herbs on the bottom, but put some in the middle and on top.
2. Add salt to boiling water.
3. The resulting liquid is poured over the cucumbers, after which they are allowed to stand for about 10 minutes.
4. Then drain the water from the jar and boil again. IN last time pour it back, add vinegar and seal the jars.

Note: in various recipes, instead of vinegar, citric acid or vinegar essence can be used.

The rolled up jars are placed upside down and covered with a blanket. After a day, you can hide it in the pantry or any dry and dark place.

In these simple ways you can pickle crispy, tasty, homemade cucumbers for the winter. Bon appetit and crunch!

From this video you will learn about an unusual method of pickling cucumbers:

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, and 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. Ordinary classic set 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 cooking methods pickles for winter: cold and hot.
The cold salting method is very simple. Place spices and cucumbers in prepared jars. Then stir in cold water required quantity salt and pour this brine over the cucumbers. 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, dill leaves and umbrellas 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 leaves black currant,
5 cherry leaves,
1 clove of garlic,
20 g horseradish root or leaves,
8 peas black pepper,
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 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

Pickled cucumbers are rightfully considered an integral part of the menu in winter time of the year. Preserving vegetables this way helps preserve them. beneficial features, due to which the product has high value. Let's consider important aspects in order.

1. To ensure high-quality pickles, use only young fruits. The so-called “picks” are considered smaller in size - green cucumbers about 5 cm long. Next to them are gherkins, their length is about 7 cm. The best option for pickling, the fruits will be 10-12 cm. In practice experienced housewives They can can large vegetables, but they take up a lot of space, and they are not supposed to be cut lengthwise.
2. You can often find canned cucumbers that can be pickled together with oak, black currant or cherry leaves. Due to the tannin content in the listed plants, cucumbers retain their structure, remaining crunchy and dense throughout the entire storage period.
3. If you are focusing on the variety of cucumbers for pickling, give preference to “Ryabchik”, “Vyaznikovsky”, “Dolzhik”, “Nezhinsky”, “Borshchagovsky”. In cases where you decide to can vegetables for future use, choose only those fruits that grow in open ground. Greenhouse cucumbers, in turn, are tasteless and watery; they are absolutely not suitable for pickling.
4. If, after sorting through the fruits, you have not weeded out the extra ones (wilted, large in size), add granulated sugar to the brine at the rate of 1.5-2% for the entire jar. A similar move must be made to speed up the fermentation process, which will prevent the cucumbers from becoming soggy. Typically vegetables small size(5-10 cm) are salted in a 6-7% solution, while larger fruits are preserved in an 8-9% solution.
5. Since cucumbers do not have a pronounced aroma and taste, they must be salted in combination with seasonings and herbs. Such a move will add richness to the fruits, due to which the latter will not seem insipid. Depending on your personal preferences, choose a bouquet of spices yourself, focusing on the taste preferences of your household. The most popular and proven seasonings are coriander, garlic, parsley, allspice (peas), dill, celery, tarragon, horseradish, and savory.
6. The taste of canned cucumbers directly depends on salt. If you use old or stale products, the granules may not dissolve in water. The crystals, in turn, will begin to creak on the teeth, spoiling the impression of using the product. The cucumbers will be covered with a white coating similar in consistency to mold.

• cucumbers (length 5-7 cm) - 2.3 kg.
• crushed sea salt - 160 gr.
• sugar (preferably beetroot) - 155 gr.
• citric acid - 2 sachets (about 22-25 g.)
• purified drinking water - 3.2 l.
• allspice - 8 peas
• garlic - 8 cloves
• horseradish leaves, currant leaves
• parsley dill

1. Sort through the cucumbers, sort them by size and degree of ripeness, and wash thoroughly with a foam sponge. Fill a large bowl with cold running water and place the fruits there for 3-4 hours. After this, take ice-cold (preferably melted) water into another container and place the cucumbers into it.
2. At this time, start processing the greens. Wash the dill, parsley, currant and horseradish leaves to remove all dust and foreign microorganisms. Place the listed ingredients on a towel or napkin and dry thoroughly.
3. Sterilize the jars with soda by boiling them in a saucepan for 5-7 minutes. At the end of the period, dry and leave to ventilate at room temperature to evaporate excess moisture.
4. Place the washed greens on the bottom of a sterilized jar and begin preparing the brine. Mix into one bulk composition sea ​​salt, granulated sugar (both beet and cane are allowed), citric acid powder. Pour filtered water into the mixture, place the pan on the stove and bring to a boil.
5. When the granules are completely dissolved, turn off the burner, wait 10 minutes, then turn it on again. Boil for another quarter of an hour, then remove from the stove and cool slightly. Place chopped parsley and dill on the bottom of the jar, and add currant and oak leaves here. Peel the garlic and cut the cloves into 2 equal parts and place in a container.
6. Lay out the cucumbers, arranging them in a convenient way (vertically, horizontally, diagonally), pour the resulting brine over the fruits, let it brew for 10 minutes with the lid open, then roll up and turn the jars upside down. Cover with a towel and cool to room temperature. Place in a cellar or basement for at least 1 month.

• fresh cucumbers (length about 7-10 cm) - 1.7 kg.
• fresh dill - 1 bunch
• dill (seeds) - 35 gr.
• horseradish root - 4-6 gr.
• wild garlic - 2 stems
• hot pepper - 3 gr.
• fine table salt - 155 gr.
• purified water - 2 l.

1. Sort the cucumbers by size, shape and variety, wash them under cold water, place on a towel to dry completely. Pour running water into a bowl, add ice cubes, place the fruits there for 6 hours.
2. While soaking is taking place, begin sterilizing the jars. To begin, place each of them in a saucepan, add water and boil. After this, wipe dry and leave until the moisture evaporates. When the soaking time has passed, remove the fruits and cut off the “butts”, wash them well with a kitchen sponge to remove bacteria.
3. Take an enamel pan, pour salt (table salt, not sea salt) into it, add filtered water. Place on the stove and boil until the granules dissolve completely. After this, pass the pre-cooled brine through 3 layers of gauze.
4. Peel the horseradish root, wash and chop the dill. Place cucumbers at the bottom of the jar, alternately place them with spices (wild garlic, pepper, horseradish, seeds and a bunch of dill).
5. Pour the brine into the container, place the pressing wheel and press. Take the jar to a warm place for 1 week to start and indicate lactic acid fermentation. After the specified period, remove the resulting foam, film and mold, add more brine.
6. After updating the composition, take the container to a dark and cool place, the fruits should be thoroughly salted. At the same time, do not forget to remove moldy formations and wash the oppression every day.
7. After about 1 week of pickling, remove the cucumbers from the jar and wash them in cold filtered (!) water. Now place in new (sterile) containers, fill with the brine in which the preliminary preservation was carried out (first pass it through a cotton-gauze filter).
8. Once all the cucumbers and spices are in place, close the jars with clean lids. Pour room temperature water into a wide saucepan, place the jar/jars in it, and place on the stove. To prevent the glass container from cracking, it is recommended to place a block of wood or a piece of cloth on the bottom of the pan.
9. When the mixture begins to boil, note the time, after half an hour, remove the cucumbers from the stove, seal the jars with tin lids. Turn the containers upside down, cool, then take them to a cool room for long-term storage.

• short-fruited cucumbers - 1.8 kg.
• fresh dill - 1 bunch
• garlic - 5 cloves
• red pepper (ground) - 2 gr.
• horseradish root - 5 gr.
• black currant (leaves or fruits) - 5/10 gr., respectively
• tarragon (leaves) - 4 gr.
• fine sea salt - 160 gr.
• drinking water - 2.3-2.5 l.

1. Pour sea salt into a thick-walled saucepan, add water, place the container over medium heat and bring the mixture to a boil. When the first bubbles appear, reduce the power, simmer the mixture until the crystals are completely dissolved, then remove from the stove and cool. Pass the resulting brine through a gauze cloth folded in several layers, wait 1 hour.
2. Sort through the cucumbers, leave specimens about 9-10 cm long for preservation. Wash them under the tap, then place them in a basin and soak in ice water(exposure time is about 3-5 hours). After the specified period, wash the fruits again and cut off the “butts”.
3. Peel and chop the dill into medium sprigs, cut the garlic cloves into 2 equal parts. Place the spices at the bottom of the container, add ground red pepper, currant berries or leaves, horseradish, and tarragon.
4. Place the cucumbers vertically throughout the entire cavity of the jar, pour in saline solution, close with a nylon lid. Take the containers to a warm place for 2 weeks, wait until fermentation is complete.
5. Remove the film and mold, add brine to the top, step back 3-4 cm from the neck. Place the jars in a saucepan, add water, boil for about a quarter of an hour with the lid open. After this, immediately roll up, turn the vessel upside down, and cool. Place it in a basement or cellar for 2 months.

• tomatoes - 10 pcs. medium size
• cucumbers - 0.7 kg.
• crushed table salt - 40 gr.
• granulated sugar - 110 gr.
• horseradish leaves - 5 pcs.
• dill - 0.5 bunch
• parsley - 0.5 bunch
• hot pepper - 1 pod
• garlic - 0.5 heads
• bay leaf - 3 pcs.
• currant leaf - 5 pcs.
• sweet cloves - 4 stars
• black pepper (peas) - 5 pcs.

1. Wash the tomatoes with cold water, wipe them with a kitchen sponge, and dry them with a towel. Pass through a meat grinder, first removing the peel. Place the resulting porridge in a thick-bottomed saucepan, place on the stove, and simmer (do not boil) over low heat for about half an hour.
2. Prepare the jars: wash them with soda, then boil for 7 minutes, dry. Soak the cucumbers in a bowl of ice, preferably melted water, and leave for 5 hours. After this period, cut off the ends and wipe with a towel.
3. Wash the dill, parsley, horseradish and currant leaves, peel and chop the garlic into slices. Place the greens at the bottom of a sterile jar, add cloves, peppercorns, hot peppers, and bay leaves.
4. Mix tomato juice with granulated sugar and salt, wait until the crystals are completely dissolved. Pour the resulting mixture mixed with boiling water in a 2:1 ratio over the cucumbers. Place the jars in a saucepan and place on the stove, boil for 10 minutes. Next, screw the containers with a tin lid, cool and transfer for long-term storage.

Like any other business, canning cucumbers has a number of features that must be taken into account when mandatory. The main rule that you should pay attention to is the correct preparation of the brine, which sets the tone for the entire dish.

Video: step-by-step recipe for pickled cucumbers for the winter

When we lived in a hostel in student years, I was lucky to try a lot of different pickled and canned cucumbers: all the girls brought their mother’s preparations, and then treated each other.

So, everything is learned by comparison, and I like cold pickles the most. The only drawback of these cucumbers is that they need to be stored in a cold basement or refrigerator, so they are not very suitable for city apartments.

Pickled cucumbers make the most delicious vinaigrette, they can be eaten simply as an appetizer with.

Even though we live in an apartment, I make 2-3 jars of these cucumbers and store them in the refrigerator. This summer, my daughter and I were visiting our grandmother and we all picked cucumbers together. The recipe for pickled cucumbers for the winter is very simple, you will see for yourself by reading the article to the end.

I offer you a recipe for pickled cucumbers, according to which my grandmother has been making them for decades. The recipe is proven, the cucumbers turn out crispy and not too salty, they can be stored in the cellar for up to 2 years.

To pickle cucumbers, you will need any jars and nylon (plastic) lids. I don’t recommend using metal screw caps, as they rust (both inside and outside...)

So, to pickle cucumbers we need the following:

• cucumbers
• Clean and dry 1 liter, 2 liter or 3 liter jars
• Nylon covers
• Horseradish leaves
• Dill umbrellas
• Black peppercorns
• Peeled garlic
• Chilli pepper
• Dry mustard
• Oak leaf (for crunchiness of cucumbers)

For the brine:

• 1 liter of cold running water
• 2 heaped tablespoons (60g).

Preparation:

If you can put less salt in it, then the lack of salt in pickled cucumbers can contribute to the development of bacteria. As a result, cucumbers may become soft and not tasty.

Soak the cucumbers in cold water for 3-5 hours (or better for 5-8, especially if these are store-bought cucumbers). This must be done so that the cucumbers get the missing water, otherwise they will get it from the brine and there may not be any left in the jar. Rinse the cucumbers under running water. The ends of the cucumbers do not need to be trimmed.

Wash jars and lids. (I do not sterilize or dry them in this recipe. But if you pour boiling water over the jars and lids, that will only be a plus).

Arrange the cucumbers, evenly layering with herbs.

Don't forget about garlic, chili pepper and dry mustard. For a 3-liter jar you need about 5-6 cloves of garlic, 1 chili pepper and 1 teaspoon of dry mustard.

Dissolve 2 heaped tablespoons of coarse salt in 1 liter of water in a separate container (about 1.5 liters and 3 tablespoons of salt are needed for a 3-liter jar).

Stir well and let sit. Usually coarse salt produces a sediment. I don't pour it into a jar. Fill the jars to the very top. Cover with regular plastic lids and place in a cool place.

Check periodically (every 3-5 days) and make sure that the cucumbers are covered with brine, otherwise, if this is not done, cucumbers without brine may become soft and mold will form.

Sometimes you have to add brine (until the foam is completely displaced from the jar and the edge of the neck, i.e. to the very edge of the jar, brine - based on 1 liter of water - 2 tablespoons of salt).

The cucumbers will ferment. This is fine. They may become cloudy and foam, but then the brine will lighten over time and the foam will go away.

Every housewife in the summer tries to stock up on vegetables for the winter. Pickled cucumbers are always in demand during the cold season, so many people prepare them. However, cook delicious snack not so easy. This requires talent and, of course, delicious pickled cucumber recipes, which you simply cannot do without.

Preparing cucumbers for the winter is a delicate matter. You can find many recommendations in the literature. And there are many delicious recipes for pickled cucumbers. Each of them has its supporters and opponents. And yet each of them is right in their own way. But among such a variety of recipes, you can choose the right option for yourself.

In addition, it is worth knowing the basic principles of proper salting. We'll talk about them now. For harvesting, you need to choose the right cucumbers. The type of vegetable is not so important, but the size does matter. For pickling, it is best to use small cucumbers. It is better to choose pimply ones with small spines. Cucumbers must certainly be fresh; if they have been in the refrigerator for a while, then it is better not to take such vegetables. In the market for pickles, you need to choose smooth cucumbers of the correct shape. It is more convenient to put them in containers. Before salting, they must be soaked in water for 6-12 hours. This will help get rid of excess nitrates and prepare the vegetables for further pickling.

As material for blanks, you need to take only beautiful specimens; hooked and yellow ones are not suitable: they can ruin everything.

Good pickle

Much of the salting process depends on the brine. If it is too concentrated, the cucumbers will lose their taste properties. A small amount of salt will lead to fermentation of the solution. To prepare the brine, you need to use coarse rock salt. Fine “Extra” or iodized ones are not suitable.

When choosing delicious recipes for pickled cucumbers, you should also consider the location of future storage of the preparations: an apartment or a cold cellar.

Carefully add garlic, dill stems and seeds, horseradish, peppercorns and other spices. All sorts of additional components increase the likelihood of spoiling the taste. Before adding, all herbs must be thoroughly washed.

Preparatory stage

No matter how different the recipes for delicious pickles are, they have one thing in common: first you need to go through the preparatory stage.

Experienced housewives recommend soaking cucumbers in plain water before seaming. In the meantime, you can prepare the jars. They must be thoroughly washed with soda and sterilized along with the lids. Some people recommend using aspirin tablets for pickling. Whether it's worth doing is up to you to decide. Next, place the cucumbers in clean jars, after rinsing them well and cutting off the edges. In each container you need to put horseradish greens, currant and cherry leaves, a couple of peppercorns and, of course, an umbrella of dill. In principle, it is possible to use other spices. It all depends on the recipe you choose. Delicious pickles are a very individual concept; many housewives also add garlic to the pickles.

Recipe for the most delicious pickled crispy cucumbers

On three liter jar you will need:

• medium-sized cucumbers - 1.1 kg;
• 3 tbsp. l. salt;
• pepper (its quantity can be adjusted) - five peas;
• You shouldn’t get carried away with garlic, on average 5-6 cloves are enough;
• bay leaf - 3 pcs are enough.
• currant leaves.
• tarragon (gives a special smell).
• horseradish greens (leaves).

Place washed cucumbers and spices in sterilized jars. Pour water into a separate bowl and dissolve the salt in it, after which it is better to drain the liquid so that there is no sediment. Pour cold brine over the cucumbers. Next, we close the jars with nylon lids, which must first be boiled.

We send the finished seaming to the cellar or refrigerator, where it will ferment. It is worth noting that during the process the brine will come out from under the lid, so you can place a plate under the jar. This recipe for delicious pickled cucumbers cannot be called quick. Vegetables will be ready only after 2.5 months. During storage, the brine in jars may become slightly cloudy, but there is nothing to worry about. The cucumbers will still be crispy and tasty. Sealing can be stored for up to two years.

Rolling with barrel flavor

Many people only recognize pickles that have a barrel flavor. These are the kinds of preparations that our grandmothers and great-grandmothers once made. Of course, nowadays no one has been making preparations in barrels for a long time, since in the conditions of modern apartments this is simply impossible, and there is no need for so many salted vegetables. However, there are recipes for delicious pickled cucumbers for the winter with a barrel flavor.

Ingredients:

• young cucumbers with thick skin - 1.3 kg;
• 5 cloves of garlic;
• pepper - 10 peas;
• It is recommended to take young horseradish - 1 leaf;
• coarse salt - 3 tbsp. l;
• cherry leaf - 5 pcs;
• dill - just add 3 umbrellas;
• three branches (optional) of greenery.

Place the washed cucumbers in any suitable container or pan, soak them for 3 hours (or overnight) in cold water. We wash and chop all the greens well, add chopped garlic and mix all the spices. Next, pour a third of the mixture into the bottom of the jar. Now you can add cucumbers. Place the rest of the seasonings in the middle of the container and on top. We prepare the brine according to the standard recipe at the rate of 3 tablespoons of rock salt per three-liter jar. Pour it over the cucumbers, then cover the top of the jar with several layers of gauze. In this form, the workpiece is infused at room temperature for at least two days. After two days, drain the brine, which we then use for pickling. Bring it to a boil and let it cool. And only refill the cucumbers with cold ones. We seal the jar while hot and store it in a cool place. As you can see, the recipe for delicious pickled cucumbers for the winter is quite simple and does not require much time.

"Long-lasting" cucumbers

To prepare a three-liter jar you should take:

• fresh cucumbers (small) - 2 kg;
• 3 tbsp. l. salt;
• bay leaf - at least 4 pcs.;
• black pepper - five to six peas;
• currant leaves - 3 pcs.;
• garlic - 3 cloves;
• dill 2-3 umbrellas, stems can also be used;
• young horseradish greens.

Before pickling, cucumbers should be soaked in water for five hours. We put all the spices and leaves at the bottom of the jar, and put cucumbers on top in rows. In order to accurately maintain the proportions for preparing the solution, you need to pour water into a jar of cucumbers, and then pour it into a separate container.

This way you will determine exactly how much liquid you need. Dissolve salt in cold water. Then pour the brine over the cucumbers. We seal the top of the finished jar with a boiled nylon lid. Next, the pickle needs to be sent to ferment in a cool place. This simple recipe for delicious pickles allows you to get the finished product in 2.5 months. But after three or four days you can taste lightly salted cucumbers. If you don’t have a cellar or basement, you can store jars in the refrigerator, but then you need to use liter jars. It is important to maintain the proportions correctly. There is a tablespoon of salt per liter jar.

Pickles with oak leaves

We offer for your consideration another recipe for very tasty pickled cucumbers.

Ingredients for two three-liter jars:

1. If you take young vegetables, then three kilograms is enough.
2. You will need approximately 5 liters of brine. You need to prepare it at the rate of 1.5 tbsp. l. salt per liter of liquid.
3. We take no more than 3-5 horseradish leaves.
4. Currants of any variety - 20 leaves.
5. Cherry (young leaves) - 15 leaves.
6. Oak leaves (for crispiness) or walnut- 10 pieces.
7. 5 dill umbrellas are enough.
8. It is important not to overdo it with red hot pepper - 4 pods.
9. Horseradish root is optional in this recipe.

To get delicious crispy pickles for the winter (recipes are given in the article), you need to choose the right varieties of vegetables. For this purpose, it is better to use cucumbers with pimples and thick skin. In addition, you need to put horseradish root or leaves, as well as oak or walnut foliage.

We thoroughly wash all spices, as well as vegetables. Large leaves can be divided into several parts. Before pickling, soak the cucumbers in cold water overnight. This is done so that after pickling the vegetables are not empty and are not taken away. excess liquid. This will also help make the cucumbers crispy.

After preparatory stage We completely drain the water and wash the vegetables themselves. Hot peppers and chop the horseradish root. Put the standard ingredients and spices for pickling into the pan, then a layer of cucumbers, then more spices. Add all the vegetables and leaves in this way, alternating layers.

Dilute salt in cold purified water and pour the solution into the pan. The brine should completely cover the vegetables and spices. We put a plate on top, and put a three-liter jar of water on it so that the cucumbers do not float to the top and are well salted. In this form, we leave the workpiece at room temperature for two to five days (it all depends on the room temperature).

White flakes will soon appear on top of the brine. These are lactic bacteria. The readiness of cucumbers must be checked by taste. Next, pour the solution into a clean container, and rinse the vegetables in running water. Spices and herbs can be thrown away; we will no longer need them.

Place the cucumbers in sterilized, clean jars. Boil the brine and pour it over the workpiece. Leave the jars in this form for fifteen minutes. Next, drain the liquid again. In general, you need to fill the cucumbers with brine three times, and the third time, seal the jars with clean tin lids. Turn the containers upside down and let them cool. As with other types of preparations, it is recommended to wrap the jars until they cool completely.

The beauty of the recipe for delicious pickled crispy cucumbers is that it allows you to make a roll that can be stored in a pantry in an apartment at normal temperature; the presence of a basement in this case is not at all a prerequisite.

At first, you will notice that the brine in the jars will be cloudy, but gradually it will become clear, and sediment will appear at the bottom of the container.

Pickling cucumbers with tomatoes

As we have already mentioned, for pickling you can use the most different recipes. Delicious ones can be prepared together with tomatoes. Thus, you can immediately get two salted vegetables in one jar.

Ingredients:

1. Tomatoes (it is better to take medium-sized vegetables) - 1.2 kg.
2. Let's take the same amount of cucumbers - 1.2 kg.
3. Three dill umbrellas.
4. Cloves - 4 pcs.
5. Currant leaves (young, topmost) - 4 pcs.
6. Bay leaf - 3 pcs.
7. Sugar - 3-3.5 tbsp. l.
8. We use salt, as in other recipes, no more than 3 tbsp. l.
9. Water - 1-1.7 l.
10. Vinegar 9% - three tbsp. l.
11. Pepper - 10 peas.

Before starting cooking, sterilize the jars. You can do this for a couple. To do this, put a pan of water on the fire, and place a wire rack over the liquid, on which the jar will be placed upside down. Ten minutes is enough to process the container in this way. The cucumbers must first be soaked in water for a couple of hours, then rinsed in water and cut off the ends on both sides. Next, wash the tomatoes. Now you can put it in the jar in layers: greens, cucumbers, tomatoes. And add bay leaf and pepper on top.

Place an enamel container with liquid on the fire. As soon as it boils, pour it over the vegetables and leave to steep for 15-20 minutes. Next, pour the water into the bowl. To make the process easier, you should purchase a plastic lid with holes. This simple accessory makes the task a lot easier. Bring the water to a boil and fill it again. Add vinegar to the jar and roll it up. To cool the container we send it to warm place, wrapped in a blanket. After the jars have cooled completely, we transfer the preservation to a place for further storage. Many housewives believe that this is the recipe for the most delicious pickled cucumbers and tomatoes.

"Cold" pickled cucumber recipe

The most “delicious” recipe for pickles for the winter allows you to prepare pickles without much difficulty.

Ingredients for a three-liter jar:

1. Dill - 2-3 umbrellas are enough.
2. Oak leaves for a crunchy effect - 4 pcs.
3. Cucumbers - 2.5 kg.
4. Cherry leaves - 3 pcs.
5. The same number of currant and grape leaves - 3 pieces each.
6. Garlic (no more) - 5 pcs.
7. Water - 1.5 l.
8. Pepper - 10 peas.
9. You shouldn’t experiment with salt, so we take 3 tbsp. spoons.

This recipe allows you to make your own adjustments if, for example, you want to add your favorite spices. This could be tarragon, mint, savory, basil, etc. In order for the finished cucumbers to have a bright green tint, you need to pour 50 grams of vodka into each jar.

We wash the vegetables and herbs, and then put them in jars in layers, with spices on top. We will pickle the cucumbers using cold brine. To ensure that the salt dissolves well, first stir it in a small amount warm water until completely dissolved, and then add cold water. The finished brine must be filtered, for example, through gauze. Place pepper on top of the greens in the jar, and then pour in the brine. Capacity in open form You need to leave it to ferment at room temperature, covering the neck with gauze. Next, we move the jars to a cooler place (no more than +1 degree) for ten days. After this, you need to add brine to the very top and close them with hot plastic lids. Pickles are stored in a dark and cool place.

Cucumbers with bell pepper

Peculiarity this recipe is that horseradish leaves and other greens familiar for such cases are not used to prepare pickles. But the result is wonderful pickled vegetables.

Ingredients:

1. Bell pepper - 1 pc.
2. Cucumbers - 1.4 kg.
3. Two dill umbrellas.
4. Garlic - 5 pcs.
5. Sugar - 2.5 tbsp. l.
6. A tablespoon of salt.
7. Water - 1 l.
8. Vinegar - one tsp.
9. Black and allspice pepper.
10. Bay leaf.

We wash the cucumbers, cut them on both sides and soak for two hours. Next, put the spices and vegetables in the jars, add Bell pepper, cut into slices. Bring the water to a boil and pour it into containers. After ten minutes, drain the liquid. Next, take clean water, boil it and pour it into jars. Let the cucumbers steep again. In the third approach, you need to prepare the brine: per liter of water you need to put a tablespoon of salt and 2.5 tablespoons of sugar. Pour fresh marinade into jars and add vinegar. After this, we seal them with tin lids. We put the jars to cool in a warm place upside down, wrapped in a blanket. The result is very tasty pickles for the winter. The recipes we give in the article allow you to prepare pickles different ways, try one of them - and you will certainly receive a lot of praise from your family.