Agree, it’s convenient if such the right product will always be at your fingertips. There is no need to buy cucumbers in barrels from grandmothers, and it is no longer necessary to pickle them in barrels yourself. The cucumbers you get will be no worse. Especially those cooked cold. That's where we'll start.
How to properly pickle cucumbers in jars for the winter: cold method
I admit honestly: I only recently learned how to pickle cucumbers in jars for the winter in a simple cold way. And I was amazed at how easy the recipe was. Anyone can handle it, even children will willingly help you pickle cucumbers. What I especially like: this preservation is prepared without sterilization. There is no risk of getting burned by boiling water or getting injured. You just need to wash and dry the jars well.
Let's look at a simple recipe on how to easily and correctly pickle cucumbers for the winter in 3 liter jars.
Ingredients for 1 jar:
- 2 kg of cucumbers;
- 3 large cloves of garlic;
- 5-6 pcs. black currant leaves;
- 5-6 pcs. oak leaves;
- 5-6 pcs. cherry leaves;
- 4 dill umbrellas;
- 4 medium horseradish leaves;
- 6 black peppercorns;
- 2 bay leaves;
- 3 tbsp. spoons of coarse table salt.
Choosing cucumbers
First of all, you need to choose the “right” cucumbers: not smooth salad cucumbers, but pimply, slightly prickly, with thick skin. It is desirable that all root vegetables be approximately the same size - no more than 15 cm. Young cucumbers are usually sweet and dense, they do not contain voids, which means they will turn out crispy. Prepare them on the day of collection (or purchase).
Important! Salting water plays an important role. Ideally, spring water, but you can use bottled or filtered water. Vegetables pickled in clean water, not only are they resilient, they taste amazing! You can also infuse filtered water with copper or silver.
Soak in water
Before pickling, be sure to soak the cucumbers for two to three hours in cold water. And if you have time, then half a day. Then they will become stronger and denser. In addition, in this way you will rid vegetables of excess nitrates. Of course, the water after soaking will need to be mercilessly poured out.
Pay attention to the salt - it is best to use large stone salt. Fine salt can give cucumbers the softness we don’t need. Iodized is also not suitable.
Advice! As for spices and additional ingredients (fruit tree leaves, oak bark, etc.), the main thing here is not to overdo it. Excessive additives can lead to fermentation of the preserves. But we shouldn’t ignore them completely if we want to get tasty and crispy cucumbers.
And now that you are already well versed in theory, let's move on to practice.
Sequence of cold pickling cucumbers in 3 liter jars
- I hope you have already sorted through the cucumbers, selected the strongest and most beautiful ones, washed them, and soaked them in cool water for several hours. In the meantime, get busy with the jars and lids. Wash them thoroughly with soda and dry. Regular plastic lids will do. To be safe, you can scald them with boiling water.
- Place oak, cherry and currant leaves, two horseradish leaves, a bay leaf, peppercorns, and dill umbrellas on the bottom of each jar. Cut the peeled and washed garlic cloves in half and place them in the jar as well.
- Now take clean cucumbers, leaving the ends uncut. We lay the first row vertically from cucumbers of the same size. If your vegetables are of different sizes, then select larger fruits for the first row. Place the cucumbers very tightly. The second row - how it turns out: both obliquely and horizontally, so that as many cucumbers as possible fit in the jar.
Why do you need to pack root vegetables tightly? During the salting process, they will decrease, the jar will become incomplete, and microbes can penetrate into the resulting empty spaces. Therefore, the more tightly we compact the cucumbers, the better for both their taste and shelf life.
- Pour 3 tbsp into a separate bowl. l. salt, pour into a glass cold water, mix with a spoon. Pour into a jar. If there is salt left at the bottom of the container, add water. Stir and pour into the jar again. Next, add everything with cool water. clean water so that it covers the cucumbers. Take the jar with both hands and shake a little so that the water is evenly distributed.
- Place two leaves of horseradish on top of the cucumbers to prevent mold from forming. You can fold them in half or in thirds to fit. Add a little more water. Lightly spin the jar on the table, gently holding it from above. In total, it takes about 1.5 liters of water per jar.
- Place the jar in a large plate, cover with a lid on top (do not close it tightly!). Gradually, the fermentation process will take place in the jar, and some of the liquid will pour out into the plate. Leave it like this for about three days until the fermentation process stops. After 3 days we top up salt water from the plate into the jar, close it with a lid. Store pickled cucumbers in a cool, dark place.
The cucumbers are aromatic and are stored until the new harvest (about a year). If you need to prepare Olivier or other salads, the cucumbers need to be soaked for several hours. These cucumbers are perfect for making pickle sauce. Of course, then there is no need to add salt to the soup.
This video will help you learn more about the process of how to pickle cucumbers for the winter so that they are crispy. Everything is very accessible and clear.
If you want to make rolls for future use, then this is more suitable for you hot way salting Here you will already need metal lids and a seaming key.
How to hot pickle cucumbers for the winter using a simple recipe
Ingredients for 3 liter jar:
- 1.7-2 kg of cucumbers;
- 2 pcs. bay leaf;
- 2 dill umbrellas;
- 2-3 pcs. cherry leaves;
- 2-3 pcs. black currant leaves;
- 2-3 pcs. oak leaves;
- 1 grape leaf (optional);
- 10 black peppercorns;
- Horseradish root – 6 cm;
- 5-6 cloves of garlic;
- 0.5 pcs. hot pepper (optional);
- 2 tbsp. spoons of salt;
- 3-4 tbsp. spoons of sugar;
- 0.5 tsp. citric acid.
If you are scared by so many ingredients, I can reassure you: for the first time it is quite enough to add dill, bay leaf, garlic, and peppercorns. The remaining spices and leaves on the list are desirable, but not required. The cucumbers will still come out crispy and flavorful.
But if you try and put everything listed, the taste will exceed your wildest expectations! Everyone you know will eat it and praise it, and then ask for the recipe.
Preparation:
- Preparing cucumbers is no different from the cold pickling method. We select, wash, soak.
- We process the jars and lids: wash them well, scald them with boiling water. The lids can be sterilized with boiling water for about five minutes.
- Place peppercorns, dill umbrellas, leaves (whatever you have), and chopped garlic cloves on the bottom of the jar.
- Then place the cucumbers very tightly. It is better to place the bottom layer vertically, then compact the cucumbers horizontally and obliquely. With the hot pickling method, vegetables can shrink even further in size, so density is of great importance.
- Fill the cucumbers with water brought to a boil (1.5 liters per 3 liter jar), cover with treated lids.
- Wrap up to keep warm (with a towel or blanket). Wait for three minutes.
- Then drain the water.
- We repeat the operation, but now we keep the cucumbers in boiling water for about five minutes. To do this, heat a new portion of water and pour out the first portion.
- Pour water from the jar into a saucepan and prepare the brine. For one and a half liters of water, take 2 tbsp. spoons of table salt and 3-4 tbsp. spoons of sugar. It retains the color and elasticity of the cucumbers, but will not be felt at all in the brine.
- Pour citric acid (0.5 teaspoon) into a jar and pour in boiling brine. In this recipe, as in the previous one, cucumbers are prepared without vinegar. And citric acid promotes excellent storage of your preserves.
- We roll up the jars with lids, turn them over, and wrap them in a warm blanket. Now let it cool down slowly (about a day or two). Then the cucumbers turn out even tastier.
You can also store jars of cucumbers prepared in this way in your home pantry.
Salt cucumbers using a mixed method in 2 liter jars
Yes, yes, you can pickle cucumbers both cold and hot at the same time. What’s nice is that these types of cucumbers are stored for a long time, and the taste of the cucumbers is very reminiscent of grandma’s cucumbers. This time I give the proportions for 2 liters. For ours not big family this is the optimal format. I'm sure you'll like it too.
Ingredients:
- 1.1-1.3 kg of cucumbers;
- 10-12 pcs. black peppercorns;
- 2 tbsp. l. salt with top (per 1 liter of water);
- 2 cloves of garlic;
- 2 pcs. dill umbrella;
- 1 branch of tarragon;
- 1 horseradish leaf.
Preparation:
- Wash fresh and strong cucumbers and soak them for several hours.
- We wash the jars with soda (or laundry soap), and pour boiling water over them.
- After 5 minutes, add water. You can also sterilize them in the oven for about ten minutes. Then place them upside down on a towel and let them sit for a while.
- The lids also need to be sterilized. Boil metal ones for about 15 minutes. Wash the plastic ones well with soap, then scald with boiling water.
- Prepare the brine. A 2 liter jar will take about a liter of water, but it’s better to make extra brine (not 1 liter, but one and a half). During the fermentation process, some of the liquid may spill out, and you will need additional brine to top off the jars.
- For 1 liter of water, add two tablespoons (heaped) of coarse table salt. Boil for three minutes, cool to room temperature.
- Wash the cucumbers again, cut off the ends, and dry.
- At the bottom of each jar we place an umbrella of dill, chopped garlic, and tarragon.
- Then compact the cucumbers very tightly. Place a second umbrella of dill on top, cover with a leaf of horseradish, folded in two or three layers. Of course, all spices must be clean - washed and dried.
- Pour cold brine over the vegetables in the jar. Cover with a lid and place the jar in a large plate.
- Leave for two days to ferment.
- Add reserve cucumbers, some spices to the additional brine (remember, we made it with a reserve), and leave it in another bowl. Let them also prepare slowly.
- Then pour the brine from the jar into the pan, add additional brine. Heat and boil it for about five minutes.
- Rinse cucumbers directly in jars with cool boiled water to remove plaque.
- If there is any left in the bank free place, fill it tightly with the reserved cucumbers. Add peppercorns.
- Fill the jar up to the hangers with hot brine.
- Then cover with sterilized lids and roll up.
- Turn over, wrap, leave for a day. Store in a cool place - cellar or pantry.
As you can see, there are fewer ingredients here, but this does not affect the taste. Cucumbers turn out amazingly tasty, crispy, and can be stored for a long time.
After opening the jar, put them in the refrigerator, where they can also be stored for about a week. Perhaps longer, but for us they flew away quickly. I think that yours will not stagnate either.
That's all the culinary subtleties and secrets. Now you know interesting and simple recipes How to properly pickle cucumbers in jars. Try it different ways and decide which one you like best. Personally, I often salt cucumbers using the cold method, because I don’t like to bother with boiling water. But this is a matter of taste. For a large family, it makes sense to stock up on pickles for future use, and here the hot method is indispensable. In a word, choose, experiment. I wish you good luck and new culinary achievements!
Preparing cucumbers for the winter is a very delicate topic. Any recipe or recommendation on this matter will immediately find its opponents and defenders. On the other hand, this is good: from many tips and recipes, you can choose the most suitable one and enjoy cucumbers all winter, delighting your family and guests. Well, we will now outline the basic postulates for the correct preparation of cucumbers.
Correct cucumbers
Someone else probably remembers the shelves of Soviet stores lined with three-liter jars of pickles. The cucumbers in them were so large that they were pickled in pieces. But today we all know very well that it is not the half-meter-long yellowed giants that should be salted, but only tender, small cucumbers. The variety is also important: smooth salad cucumbers tolerate pickling worse, so give preference to their pimply, slightly prickly counterparts.
Cucumbers no more than 15 cm long, freshly picked from the garden, are ideal for preparations. If you bought cucumbers at the market, soak them in a saucepan with cold water: they will gain lost elasticity, and at the same time get rid of excess nitrates (you don’t know in what conditions these cucumbers grew). And select cucumbers for pickling that are approximately the same size. These cucumbers will be salted evenly and will look much nicer in a jar.
Cucumbers for preparations should be beautiful. Discard all hooked, yellowed cucumbers with skin defects without regret. And be sure to make sure that the cucumbers are not bitter, otherwise you will be very disappointed.
Correct brine
When pickling, a lot depends on the brine. If you make it a little more concentrated, the cucumbers will become too salty. If you skimp on salt, the jar may explode and the cucumbers will turn sour.
Use only coarse rock salt for pickling cucumbers. Neither iodized salt nor finely ground “Extra” salt are suitable for pickling. For cucumbers that are supposed to be stored in a cold cellar, the brine recipe is slightly different from the brine recipe that is poured into cucumbers intended for storage in an apartment.
Many people believe that the more garlic, pepper, dill, horseradish, cherry leaves and oak bark you add to the brine, the better. To be honest, this is far from true. All additives increase the risk of getting fermented brine and, as a result, rotten cucumbers and exploded jars. Garlic should be added especially carefully. Put it in minimum quantities, if you really can’t imagine brine without garlic. And be sure to thoroughly wash the cucumbers and everything you plan to put in jars with them.
Procedure
So, the cucumbers, dill, horseradish and other ingredients are well washed, the jars, lids and seaming machine are prepared, there is a small saucepan for sterilizing the lids and rubber bands for them, and a large saucepan for brine, as well as a kettle with boiling water (or microwave) for sterilizing jars. A few aspirin tablets won’t hurt either - only Russian, not flavored or effervescent, but the simplest kind. To those who are scared horror stories about the transformation of aspirin in jars into “phenolic compounds”, it will be interesting to know that aspirin itself is a phenolic compound. And, nevertheless, it is widely used for cancer prevention, cardiovascular diseases, thrombosis, atherosclerosis and as an effective antipyretic agent. But if you have a prejudice against aspirin, an allergy to acetylsalicylic acid, gastritis, ulcers or problems with the pancreas, then you can safely replace it with vinegar.
Cucumbers are placed in sterilized jars along with horseradish, cherry, black currant leaves, several peppercorns, dill umbrellas and (if available) a piece of oak bark. If desired, garlic is added, but in very moderate quantities. Do not pack the cucumbers too tightly: the brine should wash them on all sides. Aspirin is added to the jar: 1 tablet per liter jar, 2 tablets per 2-liter jar, etc., and everything is filled with boiling brine. The brine for this method of salting does not need to be very concentrated: for a liter of water, take a level spoonful of salt. The lids with rubber bands are boiled for about ten minutes, after which they are removed with tweezers, the jars are “rolled up” and wrapped in a blanket. In a blanket, turned upside down, the cans should stand until the next morning. If nothing has leaked and the cucumbers look elegant green, everything is in order, you can take the jars to the cellar. This method is the simplest: cucumbers are poured only once, stand perfectly in a cold cellar all winter and turn out crispy and very tasty.
If there is no cellar and the cucumbers are supposed to be stored at home, the brine is made more concentrated: 1.5-2 tablespoons of salt per liter of water. At the same time, simple boiling water is first poured into jars filled with cucumbers and other ingredients for 15 minutes 2-3 times, and only after that the brine is added. In such a brine you need to add sugar (2 tablespoons per liter) and vinegar (to the already filled with brine three liter jar– a teaspoon of essence). But this turns out to be more of a marinade than a brine. In addition, the taste of cucumbers in vinegar is completely different, and many people don’t like it too much.
Each housewife has her own method of preparing cucumbers, and the standard recipe for crispy pickled cucumbers has not yet been registered. Perhaps he is known to you? Then share!
Pickled cucumbers in jars - the best recipes. How to properly pickle cucumbers in jars.
Every good housewife in the end summer season is engaged in preparations for the winter. Most often this is a treatment winter salads, adjika, pickled tomatoes, berry jam and, of course, pickles. In fact, pickling cucumbers is a whole science. Surely many of us still have family recipes, secrets passed down from generation to generation on how to pickle cucumbers so that they turn out crispy, dense, slightly tart or, conversely, sweetish in taste.
In the old days, cucumbers were salted exclusively in wooden barrels. Now, in city apartments, housewives use ordinary enamel basins and glass jars. The jars must be intact, without visible defects, chips or cracks. In addition, before salting anything, the jars must be sterilized. This is the only way your items can be stored. for a long time. First, the jars should be rinsed with warm water with added baking soda, then pour boiling water over it and dry thoroughly. Now many housewives sterilize jars in the oven and even in microwave oven. So here you can choose any method that you like best.
For pickling, medium or medium-sized cucumbers are most often taken. small size. They must be fresh, firm and free from defects. To give pickled cucumbers For a special aroma, all sorts of additional ingredients are most often used, for example, blackcurrant or cherry leaves, dill umbrellas, oak bark, horseradish, garlic, allspice and much more. Sometimes cucumbers are salted with vodka or mustard. Very often, cucumbers are pickled with other vegetables: onions, bell pepper or tomatoes. In a word, a huge number of recipes for making pickled cucumbers have accumulated. And all of them, of course, deserve attention. We will share with you some of the best, in our opinion, recipes for pickling cucumbers, and you choose the one that suits your taste best. After all, you must agree, what could be better than a juicy crispy cucumber with boiled potatoes?
Pickled cucumbers in jars - the best recipes
Recipe No. 1. Salted cucumbers
First of all, we will introduce you to one of the most common, considered a classic, recipe for pickling cucumbers. Pickled cucumbers this recipe, always turn out tasty, crispy and with an amazing tart aroma.
To make pickles you will need the following ingredients:
1. Fresh cucumbers– 2 kg.
2. Garlic – 5 cloves.
3. Horseradish leaves - 2 pieces.
4. Black currant leaves - 6 pieces.
5. Cherry leaves – 5 pieces.
6. Black peppercorns – 7 peas.
7. Bay leaf- 3 pieces.
8. Dill umbrellas – 3 pieces.
9. Salt – 3 tablespoons.
How to pickle cucumbers:
1. Wash the cucumbers thoroughly and dry them. Pour a liter of water into a deep saucepan and dissolve salt in it. Place the prepared cucumbers into the resulting solution and leave to soak for six hours. After the specified time has passed, take out the cucumbers, rinse thoroughly under running water and dry.
2. Wash the leaves of black currant, cherry and horseradish thoroughly. Peel the garlic and rinse.
3. We pre-sterilize the jars. At the bottom of the prepared jars we place dill umbrellas, cherry, horseradish and currant leaves, garlic, bay leaves and black peppercorns. Then we put the cucumbers in jars, fill it all with brine and leave for two days.
4. After forty-eight hours, pour the brine from the jars back into the pan. Place the pan on the fire and bring the brine to a boil. Fill the cucumbers with hot brine and seal the jars with pre-sterilized lids. Then we turn the jars over and wait until they cool completely.
Pickles are ready! You can eat it right away, or you can put it in a dark, cool place and leave it until better times. Bon appetit!
Recipe No. 2. Pickled cucumbers with bell pepper
Quite interesting and original recipe pickling cucumbers with bell peppers. It turns out unusual, but very tasty.
To prepare pickled cucumbers with bell peppers you will need the following ingredients:
1. Fresh cucumbers – 5 kg.
2. Bell pepper – 1 kg.
3. Fresh dill – 100 grams.
4. Oak leaves – 3 pieces.
5. Garlic – 5 cloves.
6. Fresh mint - a few leaves.
7. Hot peppers chili – 1 pod.
8. Salt – 350 grams.
9. Water – 5 liters.
5. Black currant or cherry leaves - 4 pieces.
How to prepare pickled cucumbers with bell peppers:
1. Wash fresh cucumbers and bell peppers under running water. Remove the stem from the pepper and cut out the core with grains. Pour boiling water over the vegetables and dry. It is best to take small bell peppers. If the pepper is large, then it can be cut into quarters.
2. Rinse doom and currant leaves, dill and chili pepper. Remove the seeds from the pepper and cut it into pieces. Peel the garlic and rinse. We pre-sterilize the jars. Place herbs, chili peppers and garlic in prepared jars, then add cucumbers and bell peppers.
3. Dissolve the salt in water, pour the resulting solution into the contents of the jars, cover with a clean towel and leave for three days. After the specified time has passed, pour the brine from the jars into a saucepan, bring to a boil and immediately pour it back into the jars. Now we roll up the jars with pre-prepared sterilized lids, turn them over and leave until they cool completely.
Pickled cucumbers with bell peppers are ready! Bon appetit!
Recipe No. 3. Pickled cucumbers with red currants
We all know the recipes for pickling cucumbers with tomatoes, onions or peppers. Have you tried cucumbers pickled with berries? But it’s very tasty!
To prepare pickled cucumbers with red currants you will need the following ingredients:
1. Fresh cucumbers – 2 kg.
2. Red currants – 3 cups.
3. Currant leaves - 5 pieces.
4. Horseradish leaves - 3 pieces.
5. Cherry leaves – 10 pieces.
6. Dill umbrellas – 5 pieces.
7. Garlic – 5 cloves.
8. Black peppercorns – 20 pieces.
9. Salt – 50 grams.
10. Granulated sugar - to taste.
How to prepare pickles with red currants:
1. We sort out fresh currants, remove twigs and debris, then carefully rinse with cool water. We wash the cucumbers, put them in a deep saucepan, fill them with cold water and leave to soak for four hours.
2. Rinse the leaves of cherry, horseradish and currants, as well as dill. Peel the garlic. Place all the greens, garlic and peppercorns in sterilized jars. Then we put the soaked cucumbers into jars. Now pour in the currants, the berries should fill the voids between the cucumbers. Fill the contents of the jars with boiling water, cover and leave for twenty minutes.
3. After the specified time, carefully pour the water from the cans into the pan, add salt and granulated sugar to taste. Place the pan on the fire and bring the brine to a boil. Pour the boiling brine into jars and immediately cover with sterilized lids. Now turn the jars over and leave to cool. After cooling, remove to a cool, dry place.
Pickled cucumbers with red currants are ready! Bon appetit!
Recipe No. 4. Pickled cucumbers with mustard
Cucumbers pickled according to this recipe will surely appeal to lovers of spicy snacks.
To prepare pickled cucumbers with mustard you will need the following Ingredients:
1. Fresh cucumbers – 2 kg.
2. Salt – 4 tablespoons.
3. Dry mustard - 3 tablespoons.
4. Horseradish leaves - 2 pieces.
5. Currant leaves - 3 pieces.
6. Cherry leaves - 3 pieces.
7. Garlic – 3 cloves.
How to prepare pickles with mustard:
1. Wash fresh cucumbers, rinse with boiling water, then put in a deep saucepan and fill with cold water. Leave the cucumbers to soak for three hours. After the specified time, remove the cucumbers and cut off the tails.
2. Rinse the cherry, currant and horseradish leaves, peel the garlic. We distribute the greens with garlic into sterilized jars, add cucumbers there, pour salt on top and fill the contents of the jars with boiling water. Cover the necks with lids and leave the jars for forty-eight hours. If a film appears on the surface, it must be removed.
3. After the time has passed, pour the brine into a saucepan and bring to a boil. Add dry mustard to the jars, fill the contents with boiling brine and immediately seal with sterilized lids. After this, we turn the jars over, wrap them and wait until they cool down.
Pickled cucumbers with mustard are ready! Bon appetit!
Recipe No. 5. Pickled cucumbers with vodka
It turns out that pickled cucumbers can not only be served as a snack with the original Russian strong drink, but also salted with vodka. Try it, you will definitely like it!
To prepare pickles with vodka you will need the following ingredients:
1. Fresh cucumbers – 2 kg.
2. Salt – 3 tablespoons.
3. Granulated sugar - 3 tablespoons.
4. Vodka – 150 ml.
5. Horseradish root – 1 piece.
6. Horseradish leaves – 3 pieces.
7. Garlic – 3 cloves.
8. Bay leaf – 2 pieces.
9. Dill umbrellas – 2 pieces.
How to prepare pickles with vodka:
1. Wash the cucumbers under running water, pour boiling water over them, dry them and cut off the tails. Rinse the horseradish leaves and dill umbrellas, peel the garlic. Place herbs, cucumbers and garlic in sterilized jars.
2. Pour two liters of cold water into the pan, add salt and granulated sugar. Fill the contents of the jars with the resulting solution and pour vodka on top. Cover the jars with a towel and leave for three days. The foam that forms on the surface during this time must be removed periodically.
3. After the time has passed, pour the brine from the jars into a saucepan and bring to a boil. Immediately pour the boiling brine into jars, roll them up with sterilized lids, turn them over, wrap them and leave to cool at room temperature.
Pickled cucumbers with vodka are ready! Bon appetit!
Recipe No. 6. Pickled cucumbers with aspirin
And another common way to pickle cucumbers is with the addition of aspirin. A very simple recipe for making delicious pickled cucumbers, which even a novice housewife can handle.
To make pickles with aspirin you will need the following: Ingredients:
1. Fresh cucumbers – 2 kg.
2. Aspirin – 3 tablets.
3. Salt – 3 tablespoons.
4. Granulated sugar - 2 tablespoons.
5. Black peppercorns – 7 pieces.
6. Garlic – 4 cloves.
7. Bay leaf – 3 pieces.
8. Citric acid – 1 tablespoon.
9. Horseradish, currant, cherry leaves - 2 pieces each.
10. Dill umbrellas – 2 pieces.
How to make pickles with aspirin:
1. Wash the cucumbers and soak them in cold water for three hours, then take them out, dry them and cut off the tails. We rinse all the greens, peel the garlic and chop it.
2. Place salt, granulated sugar, aspirin, citric acid, peppercorns, herbs and garlic in a sterilized jar. Then we put the cucumbers in jars. Now fill the contents of the jars with boiling water, roll up the sterilized lids and shake vigorously so that the salt, citric acid and tablets dissolve. Turn the jars over, wrap them and leave until completely cool.
Pickled cucumbers with aspirin are ready! Bon appetit!
Ekaterina Novoselova told how to prepare pickled cucumbers.
Hello, dear hostesses. The time has come for the long-awaited summer, and with it came the pleasant chores of gardeners. Some are already harvesting their first harvest of cucumbers, and the topic of pickling this vegetable is becoming especially relevant.
Of course, the mass harvest of cucumbers will begin in July and August. But now you can start choosing recipes for pickling cucumbers for the winter. The varieties with pimples have an advantage; the fact is that the smooth varieties lose their crunchy properties during the salting process.
In every family, our mothers and grandmothers have time-tested recipes in their arsenal. Thus, an innumerable number of them were invented. But still, there are only two methods by which cucumbers are preserved - hot or cold.
Winter preparations, including pickles, are an excellent snack for various dishes. In addition, they can be used as ingredients for salads. And it’s just delicious to crunch on them, right?
Crispy pickles for the winter
Perhaps one of the main secrets for getting crispy canned cucumbers- this is salting them on the day of collection from the garden. The second secret is to keep the fruits in water for at least two or three hours. Then the cucumbers are thoroughly washed again and the so-called butts are cut off.
Ingredients:
- Cucumbers – 5 kg
- Dill - 5 sprigs
- Garlic - head
- Horseradish - 8 leaves
- Currant leaves - 20 pcs.
- Salt
- Black peppercorns
- Hot red pepper
- Bay leaf - 8 leaves
Cooking steps:
1. After all the necessary procedures with the fruits, start preparing the jars; they need to be thoroughly washed and then sterilized.
2. For future brine, spring water is best; if you don’t have one, use filtered. In a deep container you need to bring water to a boil on the stove. Add salt at the rate of a couple of tablespoons of salt per liter.
3. Transfer the cucumbers to a deep container, add peeled garlic cloves, thoroughly washed dill branches and young currant leaves. Pour brine into the container and press down on top with pressure. In this state, put the cucumbers in a cool place for two days.
4. The basic preparation is complete, now pour the brine into a separate bowl, strain it, then boil again. Rinse the vegetables in cold water, place them in jars, doing this as tightly as possible. Add black peppercorns, hot red pepper, bay leaves and other ingredients again.
5. Hot pickle pour into jars, then close them with special metal lids. Turn the jars upside down, leave them for a day, then safely put them in the refrigerator or basement.
Eat healthy, bon appetit!
Cucumbers for the winter with aspirin
The aspirin in the composition is used as a kind of guarantee so that jars of pickles do not explode. All greens are used fresh. The recipe is quite simple, so feel free to get down to business.
Ingredients:
- cucumbers
- Dill
- Parsley
- Garlic cloves
- Aspirin tablets
- Table salt
- Sugar
- Black peppercorns
- Allspice black pepper
Cooking steps:
1. First, you need to sort the vegetables; you need small and medium-sized fruits so that they can easily fit into a jar. Place the cucumbers in a bowl filled with water, rinse thoroughly, you can use a soft brush for this.
3. Before putting vegetables in them, be sure to prepare, rinse, and carry out the sterilization procedure. Place washed greens and a few cloves of garlic at the bottom of each jar; you don’t need to add a lot of it, otherwise you risk getting soft, flabby cucumbers. Next, fill the jars tightly with vegetables.
4. Boil water, fill all the jars you have with it. Leave it for an hour.
5. Pour water from the cans into a saucepan and bring to a boil. Add salt in proportions per liter, two tablespoons of salt and one tablespoon of sugar per liter. Add peppercorns, allspice.
6. Place aspirin in jars, one tablet for each.
7. Fill the jars with the prepared brine, then roll them up with lids for preservation.
8. Turn them upside down, leave until completely cool, and then place in a cool place.
Delicious crispy cucumbers will delight you all winter.
Bon appetit!
Recipe for canning cucumbers with dry mustard
My grandmother often makes this recipe. She pickles cucumbers in liter jars. So very convenient in my opinion, I took out a jar for one time, everyone ate, it doesn’t get in the way in the refrigerator, taking up space, and it certainly won’t spoil.
Ingredients:
- Cucumbers – 3 kg
- Dry mustard - 6 tbsp. spoons
- Salt - 210 g
- Dill – 3 umbrellas
- Currant leaves
- cherry leaves
- Horseradish stems
- Dill
- Horseradish root - 1 pc.
- Chili pepper - 1 pc.
- Garlic - 2 heads
Cooking steps:
1. For convenience, prepare all the products according to the list.
2. Wash the cucumbers thoroughly and remove the ends. Then pour cold water into the container with them, leave for several hours, so they will be denser, without voids inside.
3. In sterilized jars, add a tablespoon of dry mustard, 35 grams of salt to the bottom of each jar, and add dill umbrellas. I looked up how to sterilize jars on another site.
4. Next, place cherry, currant, horseradish leaves and dill sprigs.
5. Fill the jars as tightly as possible with vegetables. Add peeled garlic cloves and a piece of horseradish root on top. Cut the chili pepper into rings and place in jars. Cover with the remaining leaves.
6. Place the jar on a plate, pour boiling water over it so that the water slightly overflows. Then quickly close the nylon lid. So, most likely there will be no air in the jars.
7. Turn the jars upside down and leave until completely cool.
8. After this, they must be shaken thoroughly to completely dissolve the salt and distribute the mustard evenly. Don’t worry, it will settle later and the brine will become transparent.
You can eat such cucumbers within a month. Enjoy your meal!
A simple recipe for pickling cucumbers
Very popular recipe among most housewives. It is so simple that even if this is your first time deciding to prepare preparations for the winter, you will definitely cope with this task. The cucumbers will be deliciously aromatic and crispy.
Ingredients:
- Cucumbers – 1.5 kg
- Black peppercorns - 3-4 peas
- Garlic - 3-4 cloves
- Horseradish leaves - 2-3 pcs.
- Chiritsa leaves - 4-5 pcs (can be replaced with currant leaves)
- Dill umbrellas – 3 pcs.
- Salt - 160 g
Shiritsa is a plant directly related to amaranth (Amaranthus). Amaranth is used as decorative culture in flowerbeds, in parks. Its width is a wild-growing species. Here it grows almost everywhere like a weed. It is also called velvet, cockscomb, aksamitnik, cat's tail, beetroot. Young leaves taste similar to spinach.
Cooking steps:
1. Rinse the vegetables along with the leaves thoroughly beforehand, soak them in a deep container filled with cold water for several hours, at least two. Then cut the ends off the cucumbers.
2. Rinse the three-liter jar and carry out the sterilization procedure. At the bottom place some horseradish leaves, acorn leaves, which can be replaced with currant leaves. Then place the cucumbers vertically in one row, again leaves, dill umbrellas, then again a row of cucumbers. So fill the jar tightly. It is more convenient to do this if the cucumbers are all approximately the same size.
3. Pour salt into the jar.
4. Fill the jar to the top with cold water, close with a nylon lid. In this state, it should be put in a cool place for three days. It is best to place some kind of container under it, since liquid will ooze out of the jar as a result of fermentation.
5. After this period of time has passed, pour the brine into the pan. Pour about another glass of water into it, put it on the stove and bring to a boil.
6. Immediately after the brine boils, pour it into a jar with cucumbers. Cover with a metal lid and roll up.
Good luck to you in this matter. Bon appetit!
Cold pickling of cucumbers
The recipe is for one three-liter jar. Cold way differs from hot in that there is no need to cook, boil, or drain anything. Very fast, simple and convenient. I am sure you will appreciate the final taste of such a snack.
Ingredients:
- Cucumbers – 1.5 kg
- Water - 1.5 l
- Salt - 3 tbsp. spoons
- Garlic - 3 cloves
- Currant leaves - 7 pcs
- Cherry leaves - 7 pcs
- Dill umbrellas - 3-4 pcs.
- Horseradish leaves - 2 pcs.
Cooking steps:
1. Cut off the butts of washed and soaked fruits.
2. Wash all the greens and remove the peel from the garlic. Place a few leaves on the bottom of the jar, add dill and garlic.
3. Fill the jar completely with cucumbers, alternating them with herbs.
4. Place the remaining leaves on top.
5. Mix salt with water until it is completely dissolved; the water should be cold and purified. Pour the resulting brine into a jar.
6. Place the nylon lid in boiling water for a few seconds to sterilize, then close the jar with it.
Be sure to store cucumbers in a cool place. Eat with pleasure, bon appetit!
Video recipe for pickled cucumbers for the winter
Very good recipe, the cucumbers turn out like barrel cucumbers. This traditional Russian appetizer will please everyone without exception.
Bon appetite!
Don’t be afraid to try new recipes; perhaps there will be one that your whole family will love!