Just pickles for the winter. Pickling cucumbers in a cold way

Lightly salted cucumbers are a great summer snack with or without a reason. They are great to serve with boiled potatoes, skewers, fried chicken, and any other dishes; use as a component for salads, and just crunch for pleasure.

I'm not talking about how good they are for strong drinks - you simply cannot find better snacks!

Ways to prepare such an appetizer simply can not be counted. And all because the people's love for this business is too great. In addition, when they grow in their own beds, and you shoot them every day in a bucket, then all that remains is to preserve them and lightly salt them. Because to overpower them in other ways is simply not possible.

But if conservation is a responsible and long process, then salting them quickly is just what you need. Therefore, they are salted in pots, jars, and simply in bags. Salted in the evening, and in the morning you can already serve it on the table. And there are super fast ways, thanks to which they can be served at the table in half an hour. These are the methods of salting in packages, beloved by many, or express methods.

In today's article, we will consider such quick methods just today. Of course, we cannot reflect all of them in one article, since there are just a lot of them! But at least the most basic and popular ones need to be known.

The most convenient way to cook lightly salted cucumbers in a saucepan. Fruits of any size are suitable for this, but it is still best to take medium or small specimens. Firstly, because they will pickle faster, and secondly, because their skin is much more tender and therefore they themselves will turn out crispy and not soft.

In addition, in large fruits, rather large seeds are formed inside, and all the taste of the pulp is given to them. Therefore, large specimens can be salted, but only when there are no others.

We will need:

• cucumbers - 10 pieces (medium size)
• horseradish leaf - 1 pc.
• dill - 4 umbrellas (2 - 3 sprigs)
• garlic - 2 cloves
• red capsicum - to taste
• black peppercorns - 7 pcs

For filling:

For 1 liter of water - 1 tbsp. a spoonful of salt

Cooking:

1. Wash fresh strong fruits, cut off the ends. If they are solid, then they can be used immediately. And if the fruits are sluggish, then they must be poured for 3-4 hours with cold water. During this time, they will be saturated with water and after salting they will be hard and crispy.

2. Thoroughly rinse the greens. I always take dill by eye, only their approximate amount is given in the composition of the ingredients. You can use any of its parts - the umbrellas themselves, and the stem, and their openwork foliage. If the dill bush is large, then the stem must be cut.

In general, it is better to use different parts of it. It will be better for both taste and aroma.

3. Peel the garlic. Cut it into thin slices.

4. If you like spicy snacks, then cook a piece of red capsicum. Personally, I always add it to pickles, at least, at least in lightly salted ones. I add quite a bit, so that when eating the finished product you don’t feel it at all. But it leaves its own little taste mark.

5. Put a pot of water on the fire. If the fruits are not very large, then a liter should be enough. But even if it’s not enough, then it’s better to boil a little more later.

6. As soon as the water boils, pour salt into it and mix. If you want to add a little sweet note, then add one and a half tablespoons of sugar.

7. In the meantime, the water is boiling on the stove, put all the cooked ingredients in layers in the pan. Put some greens down, then cucumbers, and the remaining greens.

In principle, it does not matter how you distribute the ingredients. But it is desirable that a little horseradish and dill be on top. They need to sort of cover the top layer.

There is no need to take a large pot for so many fruits. Otherwise, more brine will be needed. See that after laying out the cucumbers in the pan, there is enough space left for him.

In addition, it will be inconvenient to put a large pan in the refrigerator, it will take up all the free space there.

8. Well, everything is laid out, and by this time we have already prepared the pickle. It must be salty. When you add salt, do not be afraid that there may be a lot of it.

Pour the boiling brine into the filled pot. It should completely cover all its contents. If the filling was not enough, then boil another half liter of water and add a tablespoon of salt after boiling. Add as many as you need.

9. Prepare a saucer the size of the inside of the pan and place it on top so that it plays the role of oppression and crushes all the contents.

10. Leave at room temperature overnight. In the morning, our lightly salted cucumbers are ready. Especially if they are small. If they are larger, they will need a little more time.

11. But no matter how it was, in the morning you need to put the pan with the contents in the refrigerator. The salting process will take place there as well. But in the refrigerator, the brine will retain its transparency. If you leave it at room temperature, then soon it will begin to become cloudy and sour. And the fruits will also acquire a sour taste.

That's basically it! Cucumbers can be eaten and enjoyed with their crunchy content and pleasant taste.

And here is a video on how you can cook your favorite snack in a saucepan.

We made a video specially for this article, and we really hope that it will help you quickly cope with the task. Go to the channel, see other materials, there are a lot of interesting things. Friends, and do not forget to subscribe and press the bell so as not to miss new interesting recipes!

Snack cucumbers cooked in a bag for 1 hour

This version of salting is incredibly loved by the people, and in this way they are cooked at home, in the country, and even at work. And those who went out into nature generally consider it the best. As soon as the first fruits ripen in the gardens, they are harvested, and after eating a few fresh ones, they immediately take up the packages.

According to this recipe, by the way, you can salt not only in a bag, but also in a plastic container. The effect can be achieved exactly the same, and even much faster.

But today we are salting in a bag, so we are preparing it. Yes, not one, but two, for better strength. So that our cucumbers do not inadvertently jump out of the package.

And I almost forgot to say that this method is not only very tasty, but also the fastest. After our product has been salted, after 40-60 minutes it can already be eaten in a fully prepared form. And it must also be said that it is so simple that it is unlikely that it will be possible to find something even simpler.

We will need:

• cucumbers - 500 gr
• garlic - 1 - 2 cloves
• dill - half a bunch
• horseradish - 0.5 sheets
• pepper - to taste
• salt - to taste

Cooking:

Medium-sized varieties are best suited for this method. Moreover, they can salt not only ordinary small vegetables, but also long salad varieties. They are long and thin, and this is just good, it means they will be salted faster.

1. Wash the fruits, cut off the ends on both sides and cut. This can be done in different ways, you can cut them lengthwise into 2-4 parts, depending on the size. And you can cut them into medium-sized circles, or cubes. It also depends on their size.

The smaller you cut them, the faster the salting time.

A feature of this method is just that the vegetable is necessarily cut. How you do it doesn't make much of a difference. The main thing is that the pieces are not too big or too small.

2. Chop the garlic as finely as possible, this is important. We need garlic juice, which will quickly penetrate the pulp of the fruit. Therefore, for this, you either need to chop the garlic very finely, or use a garlic press.

3. We also need to cut the dill smaller. For this recipe, only the tender parts of the dill are needed, the coarse stems are separated and removed. If in other methods of salting you can use any of its parts, then only openwork twigs are suitable here.

And lovers can still add a little parsley for taste and aroma.

4. Tear half a sheet of horseradish with your hands into small fragments, so that later you can easily remove them.

Sometimes there is no horseradish, so nothing terrible will happen if we do not add it. When we salt cucumbers in this way at work, no one even remembers about it.

5. Salt the fruits, as for salad, so that they can be eaten. They should be fairly salty. To determine if there is enough salt, the chopped sticks must be mixed and be sure to try.

If the taste suits you, then just take another pinch of salt and pour it into our workpiece. We are preparing lightly salted cucumbers, not a salad, so you need a little more salt than for a salad.

6. Now that everything is cut and prepared, you can put all the components in a plastic bag. Rather, in two packages, one must be inserted into the other. Then you will understand why such manipulation is needed.

7. Yes, almost forgot. Add some more pepper. I really like to crush two or three peas of black pepper for this and add them. The aroma in this case will be simply stunning.

But if you don't want to mess around, just add a pinch of regular ground pepper.

8. Now the fun begins. Twist the bag and shake it very vigorously with up and down movements so that all the components are mixed, and juice should appear.

9. Let it lie down in this state for about 10 minutes, and then shake it again. After that, draw air into the bag, you can even inflate it there and tie it tightly. Remove to refrigerator.

An hour later, our delicious and fragrant snack is ready. Feel free to serve it on the table and treat everyone present.

If there is no refrigerator, then at room temperature you can keep the snack for not an hour, but 30-40 minutes, periodically shaking the bag again.

The finished product is best to eat immediately. When it lies for a long time, it loses its taste. Garlic smell and aftertaste begins to prevail. And the cucumbers themselves lose their shape, because the juice flows out very intensively. And their taste becomes watery. Therefore, lightly salt them in a bag for one, maximum two times.

But it is still desirable to eat them on the same day.

Cherry tomatoes can be salted in the same way. To do this, they need to be pricked with a toothpick. And the time for salting will take 24 hours. But they turn out to be simply incomparable.

This is such a great and fast way. To prepare such an appetizer of time - you need everything - nothing. Cut everything, but shake it, that's the whole story.

And such cucumbers can be pickled in just 10 minutes. Watch the video from our YouTube channel.

It's so fast and easy!

Lightly salted cucumbers in hot brine overnight

It will take exactly one night to salt our green vegetables in this way. That is, if you pickle them in the evening, then in the morning you can already eat them with might and main, especially if you use small specimens.

We will need:

• cucumbers - per 3 liter jar (how much will go in)
• dill - 8 umbrellas (or 1 large bush)
• currant leaf - 8 pcs
• cherry leaf - 8 pcs
• horseradish - 1 sheet (small)
• garlic - 2 cloves
• black pepper - 10 pcs
• allspice - 3 pcs
• red capsicum - to taste and spiciness
• clove buds - 6 pcs

For brine:

• water - 1.5 liters
• salt - 3 tbsp. spoons
• sugar - 2 tbsp. spoons

Cooking:

I will pickle cucumbers in a three-liter jar, but you can also pickle in a saucepan. It’s just that everything can be packed very compactly and tightly in a jar, and more space will be needed in a saucepan. But this will not affect the quality in any way, so choose the capacity yourself.

1. Wash the fruits and cut off the ends. Let me remind you that if they are small and plucked, for example, in the morning, and you cook them in the evening, then soak them in water for 3 hours. This is provided that you did not immediately put them in the refrigerator. The same applies to purchased items.

Otherwise, they will not turn out crispy and dense. It's summer now, and cucumbers under the influence of heat quickly lose moisture. And moisture is very important for everything to work out as it should.

2. Wash the greens and immediately put them all on a plate so that you don’t forget anything later. Today I did not have currant leaves, and I decided to replace them with raspberry leaves. Of course, I will not achieve a smell, but I will be able to maintain rigidity.

Dill can be used not only in umbrellas, but also take a whole bush, along with the stem. If it is large, then it can be cut as needed.

Tear the horseradish leaf into smaller pieces.

3. Prepare spices, too, all at once in one place, so as not to forget anything. I use red hot peppers. It comes in varying degrees of severity, this must be taken into account. My pepper is very spicy and therefore I take it quite a bit - a little.

Peel the garlic and cut into thin slices.

4. We will need a three-liter jar. It must be thoroughly washed with soda and rinsed with boiling water.

5. Now that we have everything ready, we will put everything in a jar. Put the fruits very tightly to each other in the first layer. If the last of them has to be squeezed in, then this must be done. The denser we lay them out, the less brine we need.

Lay out larger specimens down, smaller ones on top. Small ones will pickle faster, and we eat them faster. In the meantime, the essence, but the point, the lower ones will already arrive in time.

6. Then lay out some different herbs and some garlic.

7. Then cucumbers again, you can have two layers at once. And again greens, garlic and half of the whole pepper, along with red. In the middle - it's the place.

8. And so, alternating layers, fill the jar to the very neck. I have medium-sized samples and there are much more of them in the jar than I expected. And it wasn't even enough. I had to run to the greenhouse with a flashlight and look for them there in the dark.

9. Be sure to put the remaining peppercorns and herbs on top. Excellent, everything turned out very nice. And tomorrow it will be delicious!

10. Boil water, as it boils, add salt and sugar. Wait for them to dissolve and boil again. Pickle, and it is also called brine - ready.

11. Pour it into a jar under the very neck. It took me about 1.4 liters. But this amount will depend on how tightly you folded all the cucumbers.

12. Cover the jar with a saucer, if they want to jump out, then put a liter jar of water on top.

13. Leave the jar in the kitchen at room temperature until morning.

14. In the morning you can see that they have changed their color. This means that they are ready. And you can take a sample.

15. After trying, put the jar in the refrigerator and store it there. At any time of the day or night, cold crispy cucumbers are waiting for you to get them and taste them.

By the evening, larger specimens will also come up. Therefore, boil potatoes or fry meat. An incredible dinner awaits you!

Quick recipe for salting with lime and mint

This appetizer is very good to cook when going on a picnic. They are ready almost instantly. It will take only 30 minutes for them to salt and become very tasty.

We will need:

• cucumbers - 1.5 kg
• lime - 3 pcs
• dill - 1 bunch
• mint - 4 sprigs
• salt - 2 tbsp. spoon
• sugar - 1 teaspoon
• allspice - 3 peas
• black pepper - 4 peas

Cooking:

1. Wash the fruits and cut off the ends on both sides. Cut each of them into two to four parts, depending on their size.

2. Crush the peppercorns in a mortar. You could also use ground pepper, but when the pepper has just been crushed, it has a completely different smell, much richer and more aromatic.

3. Wash and dry the limes. Then grate the zest, only its green part.

Add the zest to the mortar and grind it together with the pepper. You can feel the scent. Here also, and maybe our cucumbers will smell even better.

4. Squeeze the juice from the remaining limes into a separate container.

5. Mint and dill cut into smaller pieces. If the dill has very thick stems, then it is better to cut them off. If they are small, and most importantly not hard, then cut them too.

6. Transfer the fruits to a bowl. Pour juice over them and sprinkle with spices. Then gently mix so that the sticks remain whole.

7. Let stand like this for 30 minutes. After this time, they are ready and they can be served at the table.

It turned out to be an excellent appetizer under and something stronger.

Therefore, when you are going to nature, take everything you need with you. It's hard to imagine a better appetizer!

Salted with garlic and herbs in soy sauce

This recipe differs from all the others in that it uses soy sauce and a lot of greens as a marinade. In the original, dill and cilantro are taken. But I know that not everyone can tolerate the smell of cilantro, and will not even eat other greens that just lay nearby.

Therefore, if you belong to just such people, then replace cilantro with parsley. Or just add one dill, as I did in today's version.

We will need:

• cucumbers - 1 kg
• garlic - 5 - 6 pcs
• dill - 1 bunch
• cilantro (parsley) - 1 bunch
• soy sauce - 200 ml
• olive or sunflower oil - 1 teaspoon
• vinegar - 1 teaspoon (incomplete)
• sugar - 1 teaspoon
• ground red pepper - to taste (a pinch)
• salt - 1 teaspoon
• sesame - 2 - 3 tbsp. spoons

Cooking:

1. Wash the fruits and cut off the ends on both sides. Cut them into 4 parts, and if the vegetables are long or pot-bellied, then you can cut them into 6-8 parts. In general, cut so that you immediately take a piece and put it in your mouth as a whole, or so that it is enough for two bites.

Salt on top, mix and let stand for a while.

Prepare the ingredients right away so that everything is at hand.

2. Put the sticks in a saucepan or bowl.

3. Rub the garlic on a fine grater. If you crush it with a press, or finely chop it, then it will be felt, and grated will be just right. It will completely connect with all other components and will not stand out in any way.

4. Finely chop the greens. If she has thin enough stems, then chop them as well, but if they are large, then it is better to remove them.

5. Pour the sesame seeds into a bowl or deep plate. Pour in soy sauce, vinegar and oil. To mix everything. Let stand for a while so that the seeds are nourished.

Vinegar must be added with caution. It's just that everyone has different tastes, and that's why it's hard to please everyone. So add as you please.

By the way, you can also use lemon juice with it. It will even be more natural that way. In addition, we will acquire another wonderful aroma.

6. Pour greens, garlic and black pepper into a saucepan, mix everything well. Then pour in the liquid component with sesame seeds and mix again.

7. In principle, that's all! Now just put the saucepan in the refrigerator, closing it with a lid. And after 4 - 6 hours, our salted cucumbers with herbs, in soy sauce are ready.

Very tasty! As it turned out, soy sauce goes well with the hero of our today's story.

You can store them in a jar in the refrigerator. We kept for a week and nothing happened to them. Throughout the entire period of storage, they remained tasty and appetizing.

Cold and fast method on mineral water

And there is also such an interesting way to salt cucumbers. This is the so-called cold salting method. Of course, you can also use ordinary cold water, and preferably spring water.

And you can like this, with mineral water.

Mineral water must be carbonated. It is the gas bubbles that contribute to the salting process occurring quickly enough.

Delicious beautiful cucumbers can be eaten the very next day.

Ambassador in a fast way without color loss

I heard that cucumbers can be pickled in such a way that they do not lose their color. I've always wondered how this could be done.

And then one day I came across such a recipe, which just described how to do it. And you know what the secret was - vodka was added to the brine! That's the way it is!)

Yes, and they are salted in a barrel. Although you can pickle them in a saucepan.

I give the recipe in the form in which it came to me. The proportions here are quite large, but I decided not to change them. Someone wants to salt only half a kilogram of fruits, someone 3, and someone and all 10. Therefore, I thought that everyone was taught at school how to work with proportions, and everyone can calculate for himself the right number of kilograms and grams .

We will need:

• cucumbers - 10 kg
• dill - 320 gr
• currant leaf - 320 gr
• horseradish leaf - 170 gr
• chopped garlic - 20 gr

For brine:

• water - 7 liters
• salt - 320 gr
• vodka - 150 ml

It is very convenient to salt a kilogram of vegetable for testing. In this case, the weight of all other ingredients is simply divided by 10.

Cooking:

1. Wash the fruits and cut off both ends. Take not very large specimens, their skin is more tender and they turn out to be more tasty because of this. Brine through a thin skin better nourishes the inner pulp.

Prepare immediately all the greens so that it is at hand.

2. Put the cucumbers in a barrel, shifting them in layers with herbs and garlic.

The top layer must be green.

3. Boil water and add salt to it. As soon as the salt dissolves, pour in vodka and immediately turn it off.

4. Pour the hot brine into the barrel. Press down the contents with a not very heavy oppression, just a flat plate will be enough.

5. You can eat them the next day.

But on the same day they will need to be removed to the basement. I think that not every house has a barrel and a cellar. Therefore, we salt our vegetable in a saucepan and store it in the refrigerator.

I myself love it when there is plenty to choose from. When you try to cook according to different recipes, among them there will certainly be one that you love the most.

But how many people, so many opinions, especially when it comes to taste. What I like best doesn't necessarily have to please someone else.

So try it and look for your recipe. Our summer is long, and so what - what, and cucumbers are always born in large numbers. Therefore, you can try a lot of different options.

And I end here. And I want to wish everyone that you always get only the most delicious cucumbers!

Enjoy your meal!

Good thrifty housewives have many recipes for pickling cucumbers. Between themselves, they are almost identical. The difference is only in the amount of spices and salt. They can also differ in greens, which are put to give the cucumbers a taste and spicy aroma. There are two methods for pickling cucumbers: hot and cold. These vegetables can be harvested in a variety of containers: in a barrel, bucket, jar. Everything is at the discretion of the owner.

Recipe for lightly salted canned cucumbers with vodka for the winter

Required salting ingredients cucumbers according to this recipe:

1. Fresh cucumbers - 2 kg;
2. Vodka - 100 ml;
3. Rock salt - 2 tablespoons;
4. Filtered water - 1.5 l;
5. Laurel leaf - 3 pieces;
6. Sugar - 3 tablespoons;
7. Dill - 20 g;
8. Horseradish (root) - 10 g;
9. Capsicum bitter and allspice - at will and taste.

How to pickle vegetables for this recipe:

Recipe for pickling cucumbers in a cold way

This recipe includes the following ingredients:

1. Fresh cucumbers - 2 kg;
2. garlic cloves - 3 pieces;
3. Dill - to taste;
4. Black currant - 5 g;
5. Horseradish leaves - 10g;
6. Peppercorns - 8 pieces;
7. Cherry leaves - to taste;
8. Capsicum bitter pepper - 5 g;
9. Drinking water - 200 ml.

step by step cooking vegetables with this simple recipe:

Recipe for pickling cucumbers in a bag without brine

For such an unusual way pickling vegetables you will need to take such components;

1. Fresh cucumbers - 2 kg;
2. garlic cloves - 8 pieces;
3. Rock salt - 2 tablespoons;
4. Dill greens - 200 g.

Cooking includes the following steps:

How to pickle cucumbers with mustard for the winter - recipe

For making pickles cucumbers according to the recipe you will need to take the following components:

1. Salt rock - 3 tablespoons;
2. Horseradish leaves - 1/2 piece;
3. Fresh cucumbers - 1.5 kg;
4. Mustard powder - 1.5 tablespoons;
5. Cherry leaves - 4 pieces;
6. Oak leaves - 4 pieces;
7. Garlic cloves - 3 pieces;
8. Currant leaves - optional.

Cooking consists of the following steps:

Recipe for pickling cucumbers in your own juice

For cooking you need:

1. Cucumbers - 1.5 kg;
2. Horseradish leaves - 30 g;
3. Garlic cloves - 1 piece of small size;
4. Dill greens - 1 bunch;
5. Hot pepper - 1.5 pods;
6. Rock salt - 0.15 cups;
7. Water - 0.75 l.

cooking vegetables This recipe consists of the following steps:

Recipe for making delicious crispy cucumbers without adding vinegar

To you will be needed such products:

1. Salt rock - 50 g;
2. Fresh cucumbers - 1 kg;
3. Capsicum bitter - 1 small pod;
4. garlic cloves - 1 piece;
5. Horseradish leaves - 3 g;
6. Cherry leaves and currant leaves - 10 g;
7. Dill umbrellas - 5 g.

cooking vegetables according to this recipe is as follows:

Recipe for pickled cucumbers for the winter with red currants

For this amazing recipe you will need these components:

1. Fresh cucumbers - 800 g;
2. Bulgarian sweet pepper - 240 g;
3. Horseradish root - 40 g;
4. Parsley and dill - 10 g each;
5. Laurel leaf - 2 pieces;
6. Garlic - 40 g;
7. Black peppercorns - 12 pieces;
8. Carnation - 2 branches;
9. Cinnamon - 2 g;
10. Sugar - 2 tablespoons;
11. Rock salt - 4 tablespoons;
12. Ripe red currant - 400 g;
13. Filtered water - 1400 ml.

Cooking includes the following steps:

Recipe for pickled cucumbers for the winter with apples

For such a workpiece you will need these ingredients:

1. Apples - 1.5 pieces;
2. Fresh cucumbers - 750 g;
3. Currant leaves - 13 g;
4. Rock salt and granulated sugar - 0.75 tablespoons each;
5. Purified water - 750 ml.

Cooking:

Recipe for pickling cucumbers for the winter in a hot way

you for cooking cucumbers according to this recipe you need to take the following products:

1. Fresh cucumbers - 4 kg;
2. Horseradish leaves - 4 pieces;
3. Dill umbrellas - 8 pieces;
4. Garlic cloves - 10 pieces;
5. Black peppercorns - 16 pieces;
6. Cherry leaves - 10 pieces;
7. Tarragon or tarragon - 4 pieces;
8. Rock salt and granulated sugar - 3 tablespoons each;
9. Citric acid - 1 teaspoon.

cooking cucumbers according to this recipe for two three-liter jars is as follows:

• Wash the cucumbers well and soak them in cold water for 2 hours;
• At this time, prepare the jars for use. Wash them with soda, rinse and sterilize;
• Put all the spices on the bottom of the jar, and put cucumbers tightly on top. Pour freshly boiled water over vegetables. Cover the jar with vegetables for 15 minutes with a lid;
• While the vegetables are infused, prepare the brine. To do this, mix water, citric acid, rock salt and granulated sugar. Put the container with the components for the brine on the fire and bring to a boil;
• Drain the water from the jars and immediately pour the hot brine over the vegetables. Roll up the jars tightly with lids, turn them over and wait until they are completely cool. Then take it to the basement.

August is in the yard - it's time, it's time to turn fresh cucumbers into crispy salted and pickled ones! What is needed for that? A bucket of fresh strong greens, a bunch of summer-smelling greens, a few glass jars and a desire to strike everyone on the spot with their skill. It remains to remember a few processing secrets and you can roll up your sleeves!

Salty, green, spicy and crunchy

Pickled cucumbers are the kings of all festive tables. A rare housewife will not save a couple of cans of this traditional dish for each family date. And so that no one is left disappointed with their pickling failures, we will be happy to share the secrets of how to avoid all mistakes and cook the most delicious pickles in the world.

Rules for choosing cucumbers for pickling

You need to approach the choice of cucumbers for pickling "wisely": not every even a beautiful cucumber is suitable for this. There are several important points that will help you choose the “right” greens.

• Grade: Of the best "pickling" cucumbers, the most famous varieties are "Nezhinsky", "Muromsky", "Competitor" and "Favorite". No less favorite varieties are "Era", "Nezhinka", "Etap" and "Nosovsky". Excellent in salting "Vanguard", "Altai" and "Voronezh", "Coast", "Vyaznikovsky 37" and "Cascade". Less well-known new varieties and hybrids are also good for salting: Pickling, Khabar, Parisian Gherkin, Merry Fellows, German, Liliput, Courage F1, Nightingale F1, Semcross F1 " and others.
• The size: short-fruited cucumbers are most preferred, ranging in size from 5 to 12-13 cm.
• Maturity: cucumbers are generally eaten unripe, and for pickling it is all the more important that the fruits are harvested before they are fully ripe.
• Peel: pickling cucumbers are distinguished by a tuberous (not smooth) peel, which should be quite thick (so that the nail pierces it with effort). The spines on the tubercles are black and prickly.
• Degree of freshness: hard fresh cucumbers are used for salting - those that have lain down and lost their elasticity and in salting will be less tasty. The peel should be cool to the touch (warm fruit - stale or overripe).
• Color: the younger the cucumber, the juicier the greens. You need to choose fruits that are green, without a hint of yellowness. Yellowness indicates that the fruit is overripe, and its peel and seeds are already hard.
• Taste: bitter cucumbers do not lose their bitterness even in pickling, so it is advisable not to use them at all for winter preparations.

Properly selected cucumbers are already 50% success. At a minimum, they will be crispy and elastic.

What is the secret of delicious pickles

There are dozens, if not hundreds, of cucumber pickling recipes, but they all have an almost unshakable classic “core” - salt, dill and horseradish. But various combinations of "green additives" - cherry, currant and oak leaves, amaranth, bay leaf and garlic give an infinite number of completely different salty crunchy magic on our holiday tables.

Cucumbers "Salted Crispy"

For cooking you will need (calculation for one 3-liter jar):

• 1 large sheet of horseradish (25-30 cm long);
• 3 sprigs of amaranth (lizards) - about 10-12 leaves;
• 4-5 sheets of currant;
• 1-2 large dill umbrellas;
• 2 cloves of garlic;
• 3 bay leaves;
• 3-5 black peppercorns;
• 50-60 g of rock salt.

Recipe:
1. Rinse cucumbers thoroughly and soak in cold water for 2 to 6 hours, changing water 2-3 times.
2. Put spices in a jar. Lay the cucumbers as close as possible to each other: the bottom row - vertically, then to the taste of the hostess. Trimming or not ponytails and noses is also a matter of taste.

pickles

3. Measure the amount of water for the brine, pour it into a jar of water “to the eyeballs” and pour it into the pan. Pour salt there at the rate of 50 g per 1 liter, bring to a boil and pour cucumbers with this brine.
4. Leave the cucumbers at room temperature for 3-5 days to ferment.
5. Then, if there is a basement, just close it with tight plastic covers and leave it like this for the winter. If not, then drain the brine, boil, re-fill the cucumbers with boiling brine and roll up with tin lids.

Boil or not boil the brine, change or not greens after fermentation, whether to add mustard powder or hot pepper - these are the family secrets of every housewife. In the following video, Lyubov Kryuk shares her recipe for cold pickling of cucumbers:

In secret around the world

• it has been noticed that the most delicious cucumbers will be obtained if they are poured with brine 5-6 days before the new moon, so that by the new moon they have already been rolled up or lowered into the cellar;
• if, in addition to horseradish leaves, put a few thin slices of horseradish root on the top layer of cucumbers, the cucumbers will not grow moldy;
• if you plan to pickle cucumbers in a barrel, before salting it is good to boil the barrel with well water with dill, thyme and other fragrant herbs;
• 1-2 tablespoons of mustard powder (or a pinch of mustard seeds) will give pickles a sharp taste and prevent excessive fermentation;
• so that the jar of cucumbers does not “explode”, it is advised to pour 2 tbsp into the brine. spoons of vodka or 1 tbsp. a spoonful of alcohol.

Marinated, spicy and aromatic

The most indisputable advantages of pickling cucumbers are the simplicity of the process itself, a high guarantee of the safety of seamings and an excellent result - delicious cucumbers that can be used as garnishes, added to salads or eaten without any additives. The rules for choosing cucumbers for pickling are exactly the same as for pickling. And the process itself will take quite a bit of time.

The secret is in the marinade

Almost all recipes are based on the same basis - marinade filling, or marinade. It is a sweet and sour mixture dissolved in water:

• salt;
• Sahara;
• vinegar (or other food acid, such as citric acid);
• spices and spices (black peppercorns, allspice, bay leaf, clove flower buds, garlic and others).

Depending on how many spicy vegetables and herbs are put in the jar, cucumbers will be more or less spicy, spicy, sour and flavorful in different ways.

marinade recipe

• water - 1 l;
• salt - 2 tbsp. spoons;
• sugar - 3 tbsp. spoons;
• vinegar 9% - 100 ml.

Pickled cucumbers can be made in many ways.

• hot fill: with this method, boiling water or marinade is poured into a jar with stacked cucumbers and spices to warm the contents for 3-5 minutes with a multiplicity of 2 to 3 times. Vinegar is added to the last filling and the jar is rolled up;
• cold way: with this method, the marinade is poured cold and the jars are rolled up without heating;
• with sterilization: with this method, jars with completely filled contents are sterilized.

All methods are good in their own way. Our hostesses have already shared their recipes, which we bring to your attention.

A historical fact is known that the natives of the Pacific Islands, in order to preserve cucumbers for a long time in case of crop failure, buried their land, wrapping banana leaves. Our ancestors preferred their own, simpler way - they began to pickle cucumbers and did it in a cold way, that is, in cold water.

If you are not in the know, then I will explain a little how a cold ambassador differs from a hot one. difference in brine temperature. When hot, the brine is poured into jars that have just boiled, without cooling. When pickling cucumbers in the first way, preservation is poured only with cold water. This is the simplest, and one might even say lazy option for harvesting for the winter.

Cucumbers in a cold way for the winter in jars

Recipes for cold pickled cucumbers are not much different from each other and are very simple to perform, but there are a few nuances that you should be aware of so that your preparation does not disappoint you when tasting.

• Be sure to soak the cucumbers on the eve of salting for at least a couple of hours, just during this time they will absorb water and this will make them dense, and even crispy.
• Try to take greens of the same size in order to salt them evenly.
• Do not forget that for salting you need to take a cucumber of a variety intended for pickling, they are with black spikes. Fruits with light ones are salad, they can also be taken, but in this case, be sure to cut off the butts.
• Place Zelentsy in jars vertically - this way more will come in, but do not tamp them too hard, densely knocked down ones will not crunch deliciously.
• What to salt? Yes, all the same. Our ancestors did it traditionally in barrels or tubs, now we do it in 3-liter jars or enamel pots, it practically does not affect the taste.
• Which lid to close, also does not really matter. But jars under a nylon lid require indispensable storage in the cold, rolled up under an iron lid can be left in an apartment. But a lot depends on the recipe.
• It is not at all necessary to sterilize jars, just wash them in good faith.
• Take ordinary, large salt - iodized or very small is not good, because of them the vegetables will be soft.
• To give the workpiece a special taste, you can put onions, carrots, sweet peppers, squash in the winter workpiece. You can diversify the marinade with the help of not only the spices familiar to everyone, such as garlic, dill or pepper. Hot pepper, basil, cherry leaves would be appropriate. Many people like to put oak leaf and horseradish leaves.

Attention! Currant leaves in jars with cold pickling of cucumbers do not need to be put. They encourage mold growth.

If the brine becomes cloudy during the salting process, do not be alarmed - this is a natural process. Time will pass, and it will become light again, and the foam will disappear.

A simple pickled cucumber recipe

The simplest and least hassle-free recipe in jars. By the way, this is also a quick way to cold pickle cucumbers - you will not find faster. After 3 days, you can already try what you got.

Take on a 3-liter jar:

• Cucumbers.
• Garlic cloves - 3 - 4 pcs.
• Leaves of cherries, horseradish, dill - without sparing, with a generous hand.
• Peppercorns - 6 - 8 pcs.
• Salt - 3 large spoons with a slide.
• Add some hot red pepper if desired.

How to salt:

1. Put all the spices on the bottom of the jar, then distribute some of the chopped garlic between the cucumbers.
2. Put the cucumbers soaked for several hours tightly in a jar (but do not tamp, as I advised above).
3. Make a brine: dissolve salt in water and pour it into a container. Close with a nylon lid and send to the cold for long-term storage. For quick use, you can not clean it, but the workpiece will be ready after three days.

Cold salted cucumbers in jars for the winter

A friend taught me this salting, and since then I consider it the most successful, the cucumbers will be strong and crispy. This is a classic and very simple recipe.

• Cucumbers.
• Leaves of horseradish and cherries, dill.
• Garlic cloves - 4 pcs. for a three liter jar.
• Peppercorns.
• Salt - 3 large spoons per jar.

How to salt:

1. Lay greens at the bottom, then place cucumbers in a jar, alternating with chopped garlic. And pour the salt directly into the jar.
2. Pour in the water. If you trust your tap water, then it will do, we have good water, so I don’t bother and pour from there.
3. Leave the workpiece at room temperature for three days.
4. After this time, drain all the water, put a spoonful of salt in a jar and fill it with water again.
5. Close with a nylon lid and move to the cold. This will stop the fermentation, and the salting will keep well until the end of winter.

Cold pickling of cucumbers with mustard

I consider this recipe a classic, of course, there is more trouble with it, but here your cucumbers will turn out to be strong and crunchy with a guarantee. It is a pleasure to take such a cucumber in your hand and crunch on the whole apartment. Mustard will prevent the formation of mold, as it is a good natural disinfectant. By the way, you take powder or grains - it doesn't make much difference.

Take on a jar of 3 liters:

• Cucumbers.
• Garlic cloves - 5 pcs.
• Chili pepper - one small size.
• Cherry leaves, horseradish leaves, dill, if you find, then oak leaves.
• Peppercorns - 6-8 pcs.
• Mustard - a teaspoon.

Brine: per liter of cold water 2 heaping tablespoons.

Salting recipe step by step:

1. Put all the leaves, pepper and a couple of cloves of chopped garlic in a jar.
2. Then put the greens tightly soaked the day before, sprinkling them with garlic. Sprinkle mustard on top.
3. Dilute the salt in cold water, but in good faith so that it disperses completely, and pour it into the workpiece.
4. Close the jar with a nylon lid and leave to drain. Remember to check in at least a couple of times a week to add water if it stops covering the cucumbers.
5. When the brine ferments and brightens, everything is ready. Move the jar to cold storage.

Pickled cucumbers with vodka

Another good recipe for preserving cucumbers for the winter is to add some vodka to it. This will ensure that the vegetable becomes strong and crispy.

Take for a 3 liter bottle:

• Cucumbers.
• Salt - 3 large spoons.
• Vodka - 50 ml.
• Sugar - 2 tablespoons.
• Garlic cloves - 4 pcs.
• Water - 1.5 liters.
• dill umbels, cherry and horseradish leaves (or root),
• Allspice - 8 peas.

How to salt:

1. Cut the garlic cloves and horseradish root, if you take it, cut off the tips of the cucumbers. Cucumbers, I remind you, you should first soak for a couple of hours.
2. Also, prepare the brine in advance: put salt and sugar in cold water, let it boil and be sure to cool it.
3. Fold all the spices on the bottom of the jar, then lay the greens. It remains to pour cold brine and pour in vodka.
4. Dip the nylon lids in boiling water for a few seconds and immediately close the jars.
5. Leave the jars in the apartment for three days, then put them in the cold. After 2 months, cucumbers can be tasted.

As always, I remind you that there are never too many recipes, and in my piggy bank there is still room for yours. So, if you throw in your version of pickling cucumbers for the winter in a cold way, I will not protest. On the contrary, I would like to thank you very much. With love… Galina Nekrasova.

The most common way to preserve vegetables is salting and pickling. Thanks to lactic acid, which is formed during the fermentation process, vegetables are preserved for a long time, because this acid kills disease-causing organisms, due to which food spoilage occurs. On an industrial scale, they use it, and you can salt products in ordinary glass jars on your own. way - one of the fastest and best methods of preserving vegetables.

Almost all fruits are suitable for pickling. Fruits for pickling should be fresh, without damage. It is best to use fruits of medium and small size. Before laying in a jar, cucumbers are washed from dirt and soaked for a short time. Spices are always placed on the bottom first, and only then cucumbers, spices are also placed on top. Dill, horseradish leaves and roots, garlic, various types of pepper, tarragon leaves, currants and cherry leaves are used. All herbs are washed and placed on the bottom of a sterilized jar. Then the cucumbers are laid and poured with pre-prepared brine. Ready jars of cucumbers are stored in cool rooms. If it was used in a way, then such a product will be ready in a short amount of time and will be stored for a long time. If you follow the cucumbers and the temperature regime of storage, you can save vegetables for a long time.

Pickling cucumbers in a cold way. Ingredients and Recipes

Recipe 1

• ten kilograms of cucumbers;
• dill - three hundred grams;
• horseradish root - fifty grams;
• forty grams of garlic;
• ten grams of capsicum;
• two hundred grams of currant leaf;
• five liters of water;
• four hundred grams of salt.

Spices are placed at the bottom of a sterilized jar, then cucumbers and again spices. A brine is prepared from water and salt, the jar is filled to the brim, closed with a lid and sterilized again.

Recipe 2

• ten kilograms of cucumbers;
• three hundred grams of dill;
• fifty grams of horseradish root;
• ten grams of peppercorns;
• five liters of water;
• four hundred grams of salt.

Cucumbers are prepared in the same way as in the previous recipe.

Pickling cucumbers in a cold way, a quick recipe

• small cucumbers - one kilogram;
• one spoonful of salt;
• half a spoonful of sugar;
• garlic to taste;
• dill greens;
• other seasonings.

Wash the cucumbers, dry with a towel and cut off the ends. We put them in a plastic bag and put salt, a few tablespoons of sugar, dill and other seasonings, chopped garlic there. We tie the bag, shake it well and put it in the refrigerator for two days. After two days, you can eat.

Ways of pickling cucumbers exist in large numbers, everyone chooses a recipe to their liking. Some people like to use recipes tested by their grandmothers, and some like to constantly try something new, so here are a few more cucumber pickle recipes.

crispy cucumber recipe

For brine:

Two large spoons of salt per liter of water.

For a 3 liter jar:

• two cloves of garlic;
• cucumbers;
• leaves of cherry, currant, horseradish;
• dill greens.

Wash cucumbers and soak in plenty of water for four hours. Then we put spices in jars, then cucumbers, pour brine and place in a cool place. When the plastic lids puff up, open them for a day to let the air out. Then we close the jars and store in the refrigerator.

Mom's pickle recipe

Various spices are placed at the bottom of the jar, then we put the cucumbers and pour the pre-prepared brine. We prepare the brine as follows: we take three full tablespoons of salt and sugar per liter of water, stir and add one spoonful of 70% vinegar. Bring to a boil, but do not boil, pour the marinade into jars and pasteurize for seven minutes, then close the jars with lids and cool.

Pickling cucumbers for the winter is another way to save money from the family budget. After all, thanks to them, you can cook delicious salads and snacks, as well as the first and second hot dishes, without spending a lot of money.