Pickling delicious crispy cucumbers. Pickled cucumbers in jars for the winter - proven recipes

1. Pickled and pickled cucumbers are not the same thing. To prepare the former, vinegar or citric acid is used, and for the latter, only salt.

2. Previously, cucumbers were pickled in wooden barrels, but now this method is rarely used. It is much more convenient to salt vegetables in ordinary glass jars. Moreover, the cucumbers turn out to be as tasty as barrel cucumbers.

3. There are two methods of pickling: cold and hot. In the first case, the vegetables are poured with cold water, and in the second, most often first with cold water and then with hot infused brine. Jars of cold-pickled cucumbers are closed with nylon lids and stored in the cold. And jars of cucumbers filled with hot water are rolled up with iron lids and can be stored at room temperature.

4. To make the pickles firm and crispy, soak them in ice water for 3-4 hours. You can keep it longer, especially if the cucumbers are purchased.

5. Vegetables and herbs need to be washed, and jars and lids need to be sterilized.

6. After filling the cucumbers with cold water, it is better to place a wide dish or basin under the jar. This is just for convenience: due to fermentation, liquid may leak through the lid.

7. Salted cucumbers will be ready in at least a month.

How to cook pickles

All ingredients are designed for one 3 liter jar. You will need about 1–1½ kg of cucumbers and approximately 1–1½ liters of water for the brine.

However, it is better to determine the exact quantity experimentally: the cucumbers must be compacted very tightly, and the jar must be filled with water to the very edge.

A very simple recipe that does not take much time and effort. The cucumbers will turn out excellent.

The salting method is cold.

Ingredients

• 2 leaves of horseradish;
• 2 cherry leaves;
• 2 dill umbrellas;
• 2 cloves of garlic;
• ½ hot pepper - optional;
• cucumbers;
• 3 tablespoons salt;
• water.

Preparation

Place horseradish, currant and cherry leaves, dill and coarsely chopped garlic and pepper on the bottom of the jar. Pack the cucumbers tightly into the jar.

Dissolve salt in a glass of water. Fill the cucumbers with clean cold water up to half the jar. Then add the saline solution and fill the jar completely with cold water. Close the jar with a tight nylon lid and immediately put it in a cool place.

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Vegetables will give cucumbers an unusual, pleasant aroma. And in winter, salted carrots and peppers can be used to prepare or decorate other dishes.

The salting method is hot.

Ingredients

• 3 carrots;
• 1½ bell pepper;
• ½ hot pepper;
• 1 horseradish root;
• 2 dill umbrellas;
• cucumbers;
• 8–10 cloves of garlic;
• 7 black peppercorns;
• 7 peas of allspice;
• 2½ tablespoons salt;
• water.

Preparation

Cut the carrots into circles, small slices, and hot peppers into small pieces. Place coarsely chopped horseradish root and dill at the bottom of the jar. Tamp the cucumbers into the jar, alternating them with carrots, garlic and all types of peppers.

Dissolve salt in clean cold water and pour it over the vegetables. Close the jar with a nylon lid and leave for 3 days at room temperature. Then pour the brine into a saucepan and bring to a boil.

There is no need to wash off the resulting white coating from cucumbers. Pour boiling brine over them and seal the jar. Place it upside down and cover with a warm blanket until it cools completely.

Thanks to mustard, the cucumbers will acquire a slight spice, and the remaining ingredients will make them very fragrant.

The salting method is cold.

Ingredients

• 2 dill umbrellas;
• 1 horseradish leaf;
• 3 black currant leaves;
• 3 cherry leaves;
• cucumbers;
• 3 cloves;
• 3 tablespoons salt;
• 1 tablespoon dry mustard;
• water.

Preparation

Place dill, horseradish, currant and cherry leaves on the bottom of the jar. Tamp the cucumbers, alternating them with garlic. Leave some space at the top of the jar.

Pour salt and mustard into the jar. They will just take up the space left above. Fill the cucumbers with clean cold water. Close the jar with a nylon lid, shake slightly and place in a cool place.

Vodka will make the cucumbers even crispier and more flavorful, without being saturated with alcoholic taste.

The salting method is hot.

Ingredients

• 3 dried bay leaves;
• 3 leaves of horseradish;
• 1 dill umbrella;
• 2 cloves of garlic;
• cucumbers;
• water;
• 3 tablespoons sugar;
• 2 tablespoons salt;
• 100 ml vodka.

Preparation

Place bay leaf and horseradish leaves, dill and garlic on the bottom of the jar. Tamp down the cucumbers. Dissolve sugar and salt in clean cold water and pour over the vegetables. Pour vodka on top.

Cover the jar with gauze or a lid with holes. Leave the jar in a dark place at room temperature for 3 days, regularly removing foam from it.

On the fourth day, pour the brine into a saucepan and bring to a boil. After 5 minutes, pour boiling brine over the cucumbers and roll up the jar. Turn it over, wrap it in a blanket and wait until it cools completely.

Cucumbers are lightly sour and have a subtle bready taste.

The salting method is hot.

Ingredients

• water;
• 2 tablespoons salt;
• 60 g rye bread;
• 5 dill umbrellas;
• cucumbers

Preparation

Pour water into the pan, dissolve salt in it, bring to a boil and cool. Break it and place it on the bottom of the jar along with the dill. Cut the ends off the cucumbers and place the vegetables in a jar.

Pour in the cooled brine, close the jar with a nylon lid and leave at room temperature for 3 days. On the fourth day, drain and strain the brine. Bring it to a boil and pour it over the cucumbers. If there is not enough brine, add regular boiling water to the jar.

Roll up the jar, turn it upside down and cover with a warm blanket.

Pickles are an indispensable component of such favorite dishes as solyanka, rassolnik and others. Therefore, any housewife should prepare several jars of such pickling.

Cucumbers can be picked large or small, but the most delicious when pickled are small, hard fruits. Pickling cucumbers for the winter, like pickling, is the simplest and least troublesome task.

Mineral water with gas allows the fruits to receive a lot of oxygen, which has a beneficial effect on the pickling process. The fruits are completely salted, but they turn out crispy and tender. The taste of such preparations will not be pronounced and will appeal to all pickle lovers. For such a preparation, you will not need to stand at the stove for hours and cook. This pickling of cucumbers without vinegar for the winter, as well as, is suitable for any occasion.

Required ingredients:

• Cucumbers – 0.5 kilograms;
• Mineral sparkling water – 330 milliliters;
• Garlic – 5 small cloves;
• Salt – level tablespoon;
• Dill – 1 bunch;
• Black or red currant leaves - 5-7 pieces.

How to quickly salt cucumbers:

1. Wash the gherkins, cut off the tails on both sides;
2. We peel the garlic and place it in pre-prepared jars; they need to be sterilized in a convenient way;
3. Rinse the greens well and place them on the bottom of the jar for preparing the garlic;
4. Now you can put the cucumbers in jars, pour salt on top;
5. The jar must be filled with sparkling water, covered with gauze and left to infuse for 8-9 hours; it is best to make the preparation in the evening and leave to infuse overnight, and continue cooking in the morning;
6. After this, you can close the jars with tight plastic lids and store them in a cool place or refrigerator.

How to salt cucumbers with simple salting

The ingredients for this recipe are designed for pickling one three-liter jar of cucumbers. If you need to prepare several jars, then the ingredients should be increased accordingly. This recipe is classic and proven by more than one housewife; the cucumbers turn out tasty and moderately salty, just like.

Required ingredients:

• Small cucumbers – 1.5-2 kg;
• Leaves of any currant - 5 pieces;
• Cherry leaves – 5 pieces;
• Horseradish leaves - 2 large leaves;
• Fresh garlic – 3-5 cloves;
• Fresh dill – 1 bunch;
• Water – 1 liter;
• Rock salt - about 2 tbsp. heaped spoons;
• Sugar – 1-2 tbsp. spoons.

How to pickle cucumbers - recipe:

1. Wash the cucumbers, cut off the stems and soak in boiled cold water for about 3-4 hours;
2. Containers for preparations must be sterilized so that the vegetables do not spoil during storage; this is easiest to do using steam or an oven;
3. The lids are also sterilized by placing them in boiling water and holding them there for about 10 minutes;
4. Sort the greens, rinse;
5. All the greens need to be placed on the bottom of the jar, but the horseradish leaves must be left;
6. Place cucumbers in a container and pour brine on top; for it you need to mix cold water, salt and sugar;
7. Place horseradish leaves on top of the cucumbers and roll up with sterilized lids;
8. The fruits will gain flavor and be salted in about 1 month.

How to salt cucumbers for the winter

You can add various seasonings and herbs to these cucumbers, it depends on your taste. But the most suitable ingredients are peppercorns, bay leaves, horseradish leaves, garlic, dill. It is these seasonings that are usually added to salted vegetables. The most basic and convenient recipe is pickling cucumbers in jars.

Required ingredients:

• Fresh small cucumbers - about 1 kilogram;
• Rock salt – 3 tbsp. spoons;
• Black pepper – 5 peas;
• Laurel – 2 leaves;
• Currant leaves - 3 pieces;
• Garlic cloves – 5 pieces;
• Fresh dill – 1 bunch;
• Tarragon - 1 bunch;
• Large horseradish leaves - 1/3 of a leaf.

How to salt cucumbers - recipe:

1. Cucumbers must be selected from certain varieties intended for pickling; other varieties are not suitable for long-term storage; wash the fruits, immerse them in cold water, leave to steep in it for at least three hours, but it is better to increase the time to 5-8 hours, so the fruits they will be saturated with enough water and will not take a lot of brine from the jar;
2. It is necessary to place herbs and spices in prepared jars;
3. Now you can prepare a solution for pickling, dissolve the salt in water;
4. Fill the jars completely with brine and close them with tight plastic lids; before closing the jar, keep the lid in boiling water for a few seconds.

How to deliciously salt spicy cucumbers

For festive table can be prepared in advance a large number of preparations that will serve as snacks. Therefore, spicy cucumbers must be prepared. They can be served with various hot dishes and side dishes, and can also be used as a snack. The spiciness gives them an unusual taste and richness. In addition, this recipe will come in handy not only for small fruits, but also for large ones; they will subsequently be cut into convenient pieces.

Required ingredients:

• Cucumbers – 1 kilogram;
• Black currant leaves - 10 pieces;
• Parsley – 10 sprigs;
• Dill – 30 grams;
• Red hot pepper– 1 small pod;
• Peppercorns – 3 pieces;
• Garlic – 1 large head;
• Rock salt - three tablespoons;
• Water – 1000 milliliters.

How to pickle cucumbers for the winter:

1. For this recipe, it is best to take a large enamel pan and salt the vegetables in it; put a small part of the seasonings on the bottom of the container;
2. Wash the cucumbers, cut off the stems and cut into small slices;
3. Peel the garlic, chop finely, grate or pass through a garlic press;
4. Mix the chopped fruits with the remaining herbs and seasonings and place in a saucepan;
5. In the meantime, you can cook the brine; it is boiled from water with the addition of salt;
6. When the brine is ready, they need to pour the fruits into the pans, the liquid should completely hide the pulp;
7. Place a large dish on the pulp and place pressure on it;
8. The pulp should be left in the room for 10-15 days, it is advisable to cover the pan with gauze or a thin cloth;
9. After this time is up, you can transfer the fruits into sterilized jars, fill them with brine and cover them with lids;
10. The finished products are left at room temperature for a while and only then removed for long-term storage.

How to pickle cucumbers in jars

Not so long ago, housewives salted vegetables in barrels; other containers were not very common. But now more and more housewives prefer glass jars, but it is a wooden barrel that helps to get the most delicious cucumbers. In addition, in such a container you can salt a large number of vegetables at one time. Well, if you don’t need that many vegetables, you can simply prepare only a small part of them.

Required ingredients:

• Cucumbers – 100 kilograms;
• Fresh garlic – 300 grams;
• Umbrellas and dill seeds – 3 kilograms;
• Fresh horseradish root – 0.5 kilograms;
• Black currant leaves – 1 kg;
• Coarse rock salt – 800-1000 grams.

How to pickle cucumbers in jars for the winter:

1. Wash the cucumbers, remove the stems, but you can leave the stems;
2. Wash, peel, and prepare all the spices and herbs for use; the garlic can be cut a little, or left in whole slices;
3. Place 1/3 of all prepared spices on the bottom of the container;
4. Then distribute the fruits over the spices; it is important that there is not a large distance between the fruits, so they are compacted a little;
5. Then 1/3 of the total mass of spices is laid out again;
6. Then the fruits are laid again;
7. Cover everything on top with the remaining spices;
8. It is necessary to prepare a saline solution from water and salt; for this, take cold water and pour it into a container with pulp;
9. Place a large plate or a special wooden circle on top of it all, and put heavy pressure on top;
10. After some time, the fruits will be saturated with saline solution and become salted.

Pickled cucumbers with apples

Prepared cucumbers can be combined with other vegetables, even fruits. For example, you can add a small amount of apples to pickles. In this case, the apples will also be salted and will turn out to be a very tasty snack. With such fruits you can prepare a wide variety of dishes or simply enjoy them in the winter.

Required ingredients:

• Cucumbers – 1 kilogram;
• Sour green apples – 0.5 kilograms;
• Schisandra leaves – 8-10 pieces;
• Salt – 50 grams;
• Granulated sugar – 50 grams;
• Water – approximately 1 liter.

How to pickle cucumbers quickly:

1. It’s easy enough to wash the cucumbers; you can cut off the stems, but this is not at all necessary;
2. Wash the apples, cut into slices, remove the core; if the container allows, you can leave the apples whole, they will also be salted;
3. Schisandra leaves need to be washed well, there is no need to cut the leaves, they will be used whole;
4. First you need to cook the brine from water, sugar and salt;
5. In the meantime, while the saline solution is boiling, you can start putting the fruits into jars, don’t forget to add lemongrass leaves to them;
6. When everything is laid out, you need to fill them with brine, cover with lids and leave for about 5 minutes;
7. Then pour the brine from the jars back into the pan, put it on the stove and boil;
8. Pour the solution into the jars again and leave for 5 minutes;
9. Only after this can the workpieces be closed with lids and rolled up;
10. Such a blank should be stored in a cool, and preferably dark, place, only in this case can the housewife be sure that the twist will be stored for a long time.

When making preparations, you can use various spices, and you can store them in different containers, but this will not greatly affect the final result if a decent recipe was initially chosen. It must use the right ingredients and their ratio must be correctly calculated.

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

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

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

Well, shall we get started?

Lightly salted cucumbers for the winter - ingredients

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

Greens for pickling:

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

Crispy cucumbers for the winter - preparation

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

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

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

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

Now it’s the turn of the cucumbers themselves.

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

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

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

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

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

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

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

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

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

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

Every housewife 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. 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. Everything before bookmarking spices must be rinsed thoroughly.

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

For a 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 rock salt for a 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 salting the vegetables are not empty and do not take away excess liquid. This will also help make the cucumbers crispy.

After the preparatory stage, completely drain the water and wash the vegetables themselves. Chop the hot pepper and 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 already mentioned, you can use a variety of recipes for pickling. 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, place the container in a 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. The open container should be left 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

The peculiarity of this recipe is that horseradish leaves and other greens familiar for such cases are not used to prepare the 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 have given in the article allow you to prepare pickles in different ways; try one of them - and you will certainly receive a lot of praise from your family.

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.

So many different recipes these preparations, because each housewife has her own special secret for salting 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 simple options preparations for the winter. 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 a 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 add water and salt and add clean water to the neck, leaving about 1 cm of space 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 the wonderful and simple methods 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!