Pickle cucumbers recipe. Cucumber time: the best recipes for canning and pickling cucumbers

Pickled cucumbers are a snack that literally every person has known since childhood. Such preparations are used not only to decorate a feast, but also to add to salads, main courses, and soups. There are many recipes for preparing this dish, but the classic method of pickling cucumbers is considered the most popular and successful. It is interesting that, according to many housewives, the classic recipe uses the best seasoning for pickling cucumbers. So, how to prepare vegetables and pickle them?

Pickled cucumbers are a snack that is familiar to literally every person

One of the successful seasonings, which has been used for many years in the process of pickling cucumbers, is considered to be one that contains:

• cherry leaves;
• Bay leaf;
• garlic;
• dill umbrellas;
• horseradish leaves;
• salt;
• allspice;
• currant leaves.

This usual rich bouquet of seasonings will give pickles an unsurpassed aroma and taste.

Pickled cucumbers for the winter according to my mother's recipe (video)

Pickled cucumbers: the usual classic recipe for the winter in jars

This recipe involves using the best bouquet of seasonings for pickling cucumbers.

During the preparation process you will need:

• 600 grams of cucumbers;
• 1 bay leaf;
• 9 peas of a mixture of black and allspice;
• 1 horseradish leaf;
• 4 garlic cloves;
• 5 currant leaves;
• 4 cherry leaves;
• 500 milliliters of water;
• 1 dining spoon of salt;
• 2 dill umbrellas.

This recipe involves using the best bouquet of seasonings for pickling cucumbers

How to pickle:

1. Vegetables are washed and soaked in cold water for 4 hours.
2. Peppercorns, peeled garlic in slices, and bay leaves are placed in pre-sterilized jars.
3. Then the soaked vegetables are placed in the container, horseradish, cherry and currant leaves are placed between the cucumbers.
4. The cucumbers are compacted and covered with dill umbrellas.
5. The brine is prepared in a separate container. To do this, the salt is dissolved in water, the liquid is brought to a boil, removed from the heat and cooled.
6. The jars are filled with brine so that it covers all the vegetables, closed with nylon lids and sent to the refrigerator for 2-4 weeks, depending on the size of the cucumbers used.

If you plan to store the cucumbers longer than before winter, pour a small amount of olive oil into the jar so that it forms a thin layer on the surface of the brine.

How to quickly cook small cucumbers?

If you want to taste small pickled cucumbers right now, you should use the following recipe, for which you need:

• 1 kilo of cucumbers;
• 3 garlic cloves;
• 1 dessert spoon of sugar;
• 1 bunch of dill;
• 30 grams of coarse salt.

The cucumbers will be ready quickly

How to cook quickly:

1. Small cucumbers are washed, placed in a bag, salted and sweetened.
2. The garlic is peeled and cut into circles.
3. Dill greens are washed, dried and chopped with a knife.
4. Garlic and dill are transferred to a bag.
5. The bag is then tied and gently but vigorously shaken.
6. The workpiece is put into the refrigerator for 6 hours.

It is interesting that exactly 6 hours is enough for high-quality pickling of vegetables and after this time the cucumbers can already be eaten.

Preservation of cucumbers with red currants

Pickled cucumbers in jars sometimes don’t look appetizing enough, so some housewives prefer to pickle them along with bunches of red currants. By the way, these berries not only make the appearance of the preparation more interesting, but also improve the taste of the cucumbers themselves.

To prepare you need:

• 4 black peppercorns;
• 600 grams of cucumbers;
• 2 garlic cloves;
• 1 onion;
• 1.5 cups red currant bunches;
• 3 clove buds;
• 1 liter bottle of drinking water;
• 1 dining spoon of sugar;
• 2.5 tablespoons of salt.

Pickled cucumbers in jars sometimes don’t look appetizing enough, so some housewives prefer to pickle them along with bunches of red currants

How to add salt:

1. Vegetables are washed.
2. All the spices, chopped onion and peeled garlic are placed at the bottom of the glass container.
3. Prepared cucumbers are placed in a container in a vertical position.
4. A third of the currants are peeled from the branches, sorted, washed and placed in jars - in the spaces between the cucumbers.
5. A brine of water, sugar and salt is boiled in a clean saucepan. The liquid is stirred and brought to a boil.
6. The preparations are filled with boiling brine, their top is decorated with the remaining handfuls of currants.
7. The jars are covered with lids and sent for sterilization for 10 minutes. The containers are rolled up and wrapped.

Currants, which are used in pickling cucumbers, can be used to prepare sauces for main courses.

How to deliciously salt cucumber slices?

One of the best recipes for preserving sliced ​​cucumbers is pickling cucumber salad.

This requires:

• 5 cucumbers;
• 2 onions;
• 1 carrot;
• 1 garlic clove;
• 1 dessert spoon of dill seeds;
• 2 bay leaves;
• 2 peas of allspice;
• 300 milliliters of water;
• 15 grams of salt;
• 30 grams of sugar;
• 40 milliliters of 9% vinegar.

One of the best recipes for preserving sliced ​​cucumbers is pickling cucumber salad.

How to prepare pickled cucumber slices:

1. Cucumbers are washed and cut crosswise into 1-centimeter-thick slices.
2. The bulbs are cleaned and cut into half rings.
3. The carrots are peeled, washed, and grated on a coarse grater.
4. At the bottom of a pre-sterilized jar, place a peeled and sliced ​​garlic clove, dill seeds, bay leaves, and pepper.
5. Then the onion is placed on the spices in a layer 1 centimeter thick.
6. Place 1 centimeter of carrots on the onion.
7. A layer of cucumbers (2 centimeters thick) is placed on the root crop.
8. The layers alternate according to the described principle.
9. The marinade is made in a separate container. To do this, you need to dissolve salt and sugar in water. The liquid is mixed and brought to a boil, vinegar is poured into it and the container is removed from the heat.
10. The boiling marinade is poured into filled jars.
11. The containers are covered with lids and sent to be sterilized for 35 minutes.
12. The container is rolled up using a preservation key and left to cool, wrapped in a blanket.

After rolling the workpiece, it should not be turned upside down, as such manipulation will lead to mixing of the layers and deterioration in the appearance of the snack. When preparing the marinade, additional seasoning can be used, for example, cinnamon, star anise, cloves - it turns out tasty and aromatic!

Pickled cucumbers with mint

If you add a few sprigs of mint to pickled cucumbers, you get a very aromatic preparation that not only captivates with its appearance, but also with its fresh smell.

During the salting process you will need:

• 2 kilos of cucumbers;
• 200 grams of paprika;
• 1 hot pepper;
• 1 horseradish leaf;
• 5 sprigs of tarragon;
• 5 sprigs of mint;
• 6 cherry leaves;
• 1 dill umbrella;
• 5 dining spoons of salt;
• 1 liter of water.

How to do:

1. Before pickling cucumbers, they should be washed and soaked for 3-4 hours. It is the soaked cucumbers that are the crispiest, juiciest and freshest.
2. The greens are washed and dried.
3. Greens are placed at the bottom of a clean, sterilized container, and cucumbers, washed paprika and hot peppers are placed on it.
4. A dill umbrella is placed on top.
5. A brine of water and salt is prepared in a separate container. The liquid is brought to a boil and poured into the workpiece. The snack is left in this state for 2 days.
6. Then the brine is drained, boiled again and poured back into the jar.
7. The container is rolled up, turned over onto the lid and insulated.

You can eat cucumbers with mint prepared for the winter 30 days after they are sealed.

Crispy pickles for the winter (video)

Vegetables

Description

Ingredients

Steps

To create such a homemade preparation, we will need young small cucumbers, which must be thoroughly washed with a sponge or brush, and then placed in cold water to infuse for 8-10 hours. It is very important to change the water every couple of hours: this will make the cucumbers very crispy and their peel will become thinner. After the specified time, the ends of each fruit must be cut off on both sides as shown in the photo.



Horseradish root in this recipe is used to give future pickles a little spiciness and piquancy. The same ingredient will provide cucumbers with additional safety.



At this stage we have to prepare the garlic cloves. It is very important to choose young and hot garlic, the cloves of which will be responsible for the aroma of the future preparation. We separate the head of garlic and free the cloves from the dense husk.



Currant leaves will also play an equally important role in the fermentation process of cucumbers. By the way, you can safely use raspberry or cherry leaves instead. We thoroughly wash the neat small leaves in cold water and leave them on the table to dry.



As for spices, a classic set of bay leaves, peppercorns and clove buds is used for pickling cucumbers. However, nothing prevents you from adding any other suitable seasonings such as coriander or cumin to your cucumbers.



We wash large glass jars in boiling water and soda, then dry them and begin filling them with ingredients. We put a couple of currant leaves on the bottom, we also add coarsely chopped garlic cloves, chopped horseradish root, peppercorns, cloves in buds and bay leaves.



Now fill the jar with prepared cucumbers so tightly that there are practically no air pockets left in the container. Place about three tablespoons of coarse rock salt on top of the cucumbers into each jar.



We fill the cucumbers with the most ordinary cold, raw water, even from the tap.



We loosely cover the jars with nylon (plastic) lids and place them in a basin with high sides, since during fermentation the water will increase and the liquid will flow out of the jars. Leave the cucumbers to ferment for the next two days..



After the specified time, the brine in the jars will become noticeably cloudy, but do not worry, because this is how it should be.



Carefully strain the liquid from the jars into a saucepan, bring it to a boil and then pour it back into the cucumbers.



Over the course of another day, we salt the cucumbers at room temperature, placing the jars in the same basin. After this time, the workpiece should be removed to a cool cellar..



Pickled crispy cucumbers, cold sealed for the winter without sterilization, are ready.



Bon appetit!

In cooking, there are many recipes for pickling cucumbers, which differ in the amount of salt added, the composition of seasonings and herbs. All products turn out to be quite tasty; they are added to various soups and main courses. They turn out very crispy and aromatic cucumbers, cold salted at the same time, it is considered the best option for their preparation. Many housewives use just this method of pickling, preparing vegetables in oak barrels or jars. At the same time, they use some tricks and rules.

Selection of cucumbers

The basis for the success of delicious pickles is their correct choice. Of course, the best option is a homemade product grown with your own hands. But if this is not available, it is recommended to choose small-sized young cucumbers. Cold salt also requires vegetables with a non-smooth surface; they should have black pimples and spikes. Vegetables must be chosen that are firm, not dark and without yellowness. They should not be bitter, with a delicate thin skin. The varieties “Rodnichok” and “Nezhensky” are well suited in this case. Before harvesting cucumbers, they are soaked for three hours: then they will turn out elastic. Large vegetables are placed at the very bottom of the container in a vertical position, and smaller cucumbers are placed on top. They are all compacted well.

Water and spices

It is known that it can give completely different results when using different water. It is best to use water from a well or spring. If this is not available, use bottled water or one that has been filtered. Some cooks pre-define it by adding a piece of copper or silver. This allows you not only to purify the water, but also to improve its taste. Each housewife uses a set of spices at her own discretion. In most cases, cooks use currant, cherry and oak leaves; they always add garlic and pepper, horseradish, dill, mint and much more. The greens are coarsely chopped, placed on the bottom of the dish, and then at the very end they are also placed on the cucumbers. Salts are taken at the rate of sixty grams per liter of water, which is equal to approximately two and a half tablespoons. It is recommended to use only rock salt, other salt is not suitable for salting. It also involves preliminary sterilization of the container. The jars are washed with soda, and then washed with soapy water, doused with boiling water and left to dry. The lid can also be doused with boiling water or boiled in water for a few minutes.

Cooking secrets

Below we will look at how to pickle cucumbers; cold salting requires that they be stored in a cold place, since otherwise the jars may swell. The air temperature should be around zero degrees Celsius. Also, to eliminate the risk of the jars swelling, add a few mustard seeds or one spoon of alcohol (vodka) to the brine. Horseradish helps prevent mold from forming on vegetables. Oak leaves will give the cucumbers crispness and elasticity. To make cucumbers pickle faster, they are pierced in several places with a fork or the ends are cut off on both sides. And cold salting of cucumbers in the classic version allows you to enjoy the vegetable only after a month.

Pickling cucumbers the classic way

Ingredients:

For every liter of water, 60 grams of salt;

2 bay leaves;

3 currant leaves and 3 cherry leaves;

6 centimeters of horseradish root;

1 grape leaf;

3 oak leaves;

2 dill umbrellas;

10 peppercorns;

Half a chili pepper;

6 cloves of garlic;

Thyme, mint, tarragon and basil optional.

Preparation

The cucumbers are washed and placed in jars, where half of the herbs and spices are first placed. Prepare the brine. To do this, dilute salt in a small amount of boiling water, add ice water and pour the marinade over the vegetables. The jars are covered with cloth or gauze and placed in a room where the air temperature is no more than thirty degrees for three days. Then the container is put into the cold for twelve days. If you use cold salting of cucumbers in jars for the winter, they should only be kept in the cold, otherwise voids will appear in the vegetables due to the gases released that tear the cucumber tissue. It is recommended to periodically check the readiness of the product. Upon completion of the fermentation process, it is necessary to add brine, roll up the jars or seal them well.

Salting in a barrel

8 peppercorns;

75 grams of salt;

50 grams of vodka;

1.5 liters of water.

Preparation

Before cooking, you need to wash the vegetables and pour boiling water over them. Then they are soaked in ice water for three hours. Place cucumbers and spices in prepared jars, alternating them in layers, pour cold marinade, add vodka and close tightly. The container is sent immediately to a cold place. Ready cucumbers retain their original color and are stored for a long period of time.

Lightly salted cucumbers, cold pickled

Ingredients for one liter jar:

5 grams of dill inflorescences;

30 grams of horseradish;

5 peppercorns;

2 leaves each of cherries and currants, bay leaf;

1 tablespoon with a heap of salt;

Preparation

First, everything is washed. Cucumbers with the tips cut off in advance are placed in a jar, salt is poured into it and herbs and spices are placed on top. Pour cold water over the vegetables, place a piece of black bread on top (you can take rye bread), close the lid or wrap the neck of the jar with gauze. The jar is placed in a bowl and left in the room for two days. After time has passed, the product can be tried. Moreover, the longer the vegetables are stored in the jar, the more vigorous they will become. If you don’t have cherry and currant leaves on hand, you can completely do without them.

Cucumbers in their own juice

Ingredients for one three-liter bottle:

1 kilogram of young and 0.5 kilogram of large old cucumbers;

100 grams of salt;

Herbs and spices at your discretion.

Preparation

So, cold salting of cucumbers for the winter involves grating the old vegetables along with the peel. Then add salt, mix and set aside for a while until the juice appears. Greens are placed in the jar, then gruel with cucumber juice, then a layer of young vegetables. Then the greens, gruel and vegetables are again placed. This continues until the bottle is full. Then it is placed in the cold for storage. This recipe uses all the same greens that are added when pickling all the vegetables. These are horseradish, currant leaves, cherries, dill, pepper and so on. Each housewife chooses the amount of greenery herself. The finished dish has an unusual taste, more rich and vigorous.

Thus, cold pickling cucumbers is not very difficult. This process proceeds quickly, after just one month you can enjoy the finished product.

Do you like crispy barrel cucumbers? But don't want to use additional ingredients such as vinegar or citric acid? Then the cucumbers are pickled in a cold way, which does not require pouring a boiling solution. We list the main methods and recipes for preparing this vegetable without heat treatment.

Methods for pickling cucumbers

The difference in the options for preparing a crispy snack will be in the size of the containers for pickling, the use of seasonings and the concentration of the saline solution. Of course, nothing can compare with real cucumbers from a barrel, but not everyone, especially city residents, has the opportunity to store large containers, and they won’t have that much food. Therefore, most people prefer to use small containers - glass jars or plastic buckets.

Cold pickling of cucumbers directly depends on the set of seasonings. The more varied the herbs and spices, the tastier the final product will be. After all, without heat treatment, the saturation of the solution is not so high. Therefore, it is worth taking care of the required amount of fresh herbs (dill, parsley, currant leaves, horseradish, celery, cherries), herbs (basil, coriander, tarragon) and aromatic vegetables (garlic, hot and bell peppers, wild garlic). Using salt according to the recipe is of particular importance. With a low concentration, you will get “semi-fresh” instant cucumbers that cannot be stored for long. But at the same time, cold pickling of cucumbers does not always involve excessive saturation of the solution. Follow the proportions indicated in the recipe and the cooking technology. The dish options below will help you make an unusual winter preparation in a barrel and a quick snack of crispy cucumbers for consumption in the summer a few days after pickling.

Original pickling of cucumbers for the winter. Recipe for "Bochkova"

The peculiarity of the dish lies in the original salt solution, which contains the pulp of overripe cucumbers. Horseradish leaves and green dill branches along with inflorescences are placed at the bottom of the prepared barrel. Then the cucumbers (preferably the same size) are placed in layers alternately with spices and finely chopped overripe fruits, fresh hot pepper and garlic. The last layer is similar to the one that covers the bottom. The entire mass is filled with a solution prepared in a ratio of seventy grams of salt per liter of water. In this case, the mass of overripe fruits is equal to the volume of fresh cucumbers. Several layers of gauze or thin cloth are placed on top (to collect mold formed during fermentation) and oppression. The barrel of pickles should be stored in a cool place. Periodically (every 5-7 days) the fabric is replaced with a clean one or washed with cold water.

Quick cold pickling of cucumbers

With an abundance of fresh vegetables in the summer, sometimes you want to “salt.” You can prepare cucumbers very simply and quickly by using them in small quantities. A small bucket will be useful as a container. Place the cucumbers in a container, cutting them off on both sides. Seasonings are taken from what is on hand - dill leaves, parsley, currants, cherries. Craving a spicy snack? Then cut the hot pepper and garlic into strips. The prepared products are filled with a solution made from one liter of cold boiled water and a full tablespoon of salt. After pouring the cucumbers, leave them to stand at room temperature for 20-25 hours, and then place them in the refrigerator. After two or three days the appetizer is ready!

Good morning everyone! The hot time for conservation has arrived. You need to have time to prepare countless jars of jams and pickles in order to delight yourself and your guests with pickles in winter. There are hot and cold salting methods. Cold pickling of crispy cucumbers for the winter allows you to preserve more vitamins and get the taste of real pickled cucumbers without vinegar, which are suitable for salads, pickles, and hodgepodges much better than other types of pickled greens.

To make cucumbers crispy, you must follow a number of rules:

• It would be ideal to use your own, from the garden. But if this is not possible, then when purchasing, choose specimens with black spikes, pimples and small grains. They should be small in size;
• Pre-soak them in cold water so that they are saturated and do not absorb all the brine when salting;
• It is advisable to use coarse salt that is not iodized;
• Rinse the jars thoroughly with soda and scald with boiling water or heat in a microwave or oven;
• When choosing greens, I do not recommend using currant leaves, as mold may form;
• We take nylon lids. Metal ones may become rusty;
• I do not recommend using chlorinated water, preferably from a well or bottled;
• Store the finished jars in the refrigerator or cellar.

Recipes for pickling cucumbers for the winter

There are many pickling options, but all of them will definitely require ingredients such as;

• Water;
• Salt;
• Cucumbers;
• Spices.

I advise you to try several different recipes in order to ultimately choose your only, most favorite and delicious one.

Cold method of pickling cucumbers in jars for the winter

I usually use small jars for pickles - liter or even smaller. But when cold-salting, I still prefer three-liter jars.

We will need:

• Cucumbers - how many will fit into the jar;
• We calculate salt as follows - 2 tbsp. per liter of water;
• Dill umbrellas;
• Peeled garlic;
• Horseradish leaves;
• Cherry leaves;
• Black peppercorns.

How to cook?

1. Dissolve salt in water. For convenience, you can heat a small amount of water and dissolve the crystals in it, and then dilute with cold water to the prescription amount;
2. There may be some salt residue left at the bottom. I don't use it;
3. Place horseradish leaves and dill on the bottom of a clean and dry jar;
4. We lay the cucumbers along with horseradish and cherry leaves and dill umbrellas;
5. Throw in black pepper;
6. Fill with cold brine, cover with gauze and leave in a cool place for several days. This is my summer kitchen, it’s always cool there;
7. Don't forget to place a plate or cup under the jar. During the fermentation process, water will pour out. This is fine. Make sure that it completely covers the cucumbers, and add salt brine if necessary (at the rate of 1 tablespoon of salt per half liter of water);
8. The fermentation process may take several days. This is directly related to the temperature of the room in which your cucumbers ripen in a jar. If it is in a cold place, the process is delayed;
9. The pickle may become cloudy and foamy. Don't be afraid - then it will lighten, the foam will disappear;
10. When the fermentation process is over, cover the jar with a nylon lid and store it in the refrigerator or cellar.

Cold pickling of cucumbers with mustard

To obtain a more piquant taste of cucumbers, use mustard, hot pepper or bell pepper. We will cook it with dry mustard.

Required:

• Cucumbers;
• Salt 2 tbsp. spoons per liter of water;
• Bay leaf;
• 2 tbsp. spoons of dry mustard;
• Horseradish leaves;
• A few peas of black and allspice;
• A pair of dill umbrellas;
• 5 - 6 cloves of garlic.

Preparation:

1. Pre-soak the cucumbers for a couple of hours;
2. During this time, prepare the jars: rinse with soda, dry in the oven;
3. Place horseradish leaves and garlic in the bottom of the container. Place the fruits mixed with pepper and dill on top. Cover with horseradish leaf;
4. Prepare brine using cold water. You can use the option from the previous recipe;
5. Pour into a jar, cover with gauze and place in a cool place for a couple of days. Don’t forget to place the container in a cup so that when the water flows out, it doesn’t get on the table;
6. Then pour the mustard into a jar and leave it on the kitchen table for five to six hours;
7. Drain the brine and boil for 5–7 minutes, pour it back into the jar, roll it up and cool it upside down under a blanket.

Cold pickling of cucumbers with vodka

Intrigued? How is it with vodka? It's very simple and very tasty. The main thing is that your husband does not drink the prepared vodka before you prepare everything for pickling.
Go.

We will need:

• Cucumbers;
• Dill umbrellas;
• Horseradish leaves;
• A few cloves of garlic;
• 6 – 7 pieces of black peppercorns;
• 2 tbsp. l. vodka per liter of brine;
• Cherry leaves;
• Salt - 2 tbsp. level spoons per liter of water.

How to prepare cucumbers with vodka for the winter?

1. We wash the cucumbers well, pour boiling water over them, and roll them in ice water;
2. Soak in cold water for two to three hours;
3. Place cucumbers mixed with garlic, cherry and horseradish leaves, and dill in a pre-prepared jar on a layer of greens;
4. Let's prepare the brine - dissolve the salt in cold water, add vodka;
5. Pour this over the cucumbers and cover with a nylon lid;
6. We will immediately send it for storage in a cellar or refrigerator;
7. You can taste it in a week. They store without problems, turn out crispy and very tasty.

Now you know about my methods for cold pickling crispy cucumbers for the winter. Try it and choose yours. I’m also waiting for your favorite recipes in the comments. Goodbye...with love... Svetlana Malysheva