Pickled cucumbers for the winter in jars. Cucumber time: the best recipes for canning and pickling cucumbers

Salting is a popular way of harvesting vegetables for the winter, including crispy cucumbers that go well with any dish. Pickling cucumbers for the winter is dozens and even hundreds of different recipes that differ in the amount of salt, seasonings used and salting methods.

In order for the harvesting of cucumbers for the winter to be successful, as always, you need to carefully approach the issue of choosing vegetables. Cucumbers should be strong, without damage. Therefore, harvesting cucumbers on the day of harvest from the garden is considered optimal. It is also advisable to sort the cucumbers by size so that they are equally saturated with salt and seasonings.

You should be aware that chlorinated water is not a suitable option for salting. Of the spices, experienced housewives advise currant, cherry and oak leaves. You can also use grape leaves, bay leaves, garlic, onions. Before pickling, it is recommended to soak cucumbers and change the water to get rid of bitterness.

The main type of preparation, except for, is salting in hot and cold ways.

A hot way to pickle cucumbers in jars.

Spice leaves are laid out at the bottom of the jars, then the cucumbers are tightly packed. Cherry, currant, etc. leaves can also be reported between cucumbers. Then the cucumbers are poured with boiling water and covered with sterilized lids, wait 3 minutes and drain the water. Then the cucumbers are poured again and wait 5 minutes. Next, the water is drained and poured with boiling brine with 30 g of salt per liter. Banks are rolled up and cooled.

There is another recipe. Cucumbers are poured with boiling brine and kept for a day, and then put in the basement for 7-8 days. When the cucumbers are ready, the brine will need to be drained into a saucepan, the jars washed and sterilized. Cucumbers will need to be laid again with a new portion of spices and pour boiling brine (drained). It remains to cork with lids and refrigerate. In both cases, it is recommended to cool quickly.

A cold way to pickle cucumbers for the winter.

Cucumbers with seasonings are placed in jars, poured with a cold solution - 50-60 g of salt per liter. To obtain a brine, the salt is dissolved in a small volume of water, and then poured into cold water. Then you should cover the jars with gauze and wait a couple of days to roam. Next, the jars are placed in a cool place for a week and a half at a temperature of 1-4 degrees or for a week at a temperature of 17 degrees. When the fermentation process is completed, you need to add the brine and cork the jars without sterilization (hermetically). Such cucumbers are stored at a temperature not exceeding 4 degrees.

Pickling cucumbers for the winter can be done according to other recipes. For example, cucumbers can be salted in barrels - not only oak, but also plastic. The method of pickling cucumbers in bags is also popular.

In cooking, many recipes for pickling cucumbers are known, which differ in the amount of salt added, the composition of seasonings and herbs. All products are quite tasty, they are added to various soups and main dishes. Very crispy and flavorful cucumbers, cold salting at the same time it is considered the best option for their preparation. Many housewives use just this method of salting, harvesting vegetables in oak barrels or jars. In doing so, they use some tricks and rules.

Cucumber selection

The basis for the success of delicious pickles is their correct choice. Of course, the best option is a home-grown product. But if this is not available, it is recommended to choose young cucumbers of small size. Cold salting also requires vegetables with a non-smooth surface, they should have pimples and black spikes. Vegetables must be chosen firm, not dark and without yellowness. They should not be bitter, with a delicate thin skin. Well suited in this case are the varieties "Rodnichok" and "Nezhensky". 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 an upright position, smaller cucumbers are placed on top. All of them are well tamped.

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 there is none, use bottled water or one that has been filtered. Some chefs pre-defend it by adding a piece of copper or silver. This allows not only to purify the water, but also to improve its taste. Each hostess uses a set of spices at her discretion. In most cases, cooks use currant, cherry and oak leaves, be sure to put garlic and pepper, horseradish, dill, mint and much more. The greens are coarsely chopped, put on the bottom of the dishes, and then at the very end they are also placed on cucumbers. Salts are taken at the rate of one liter of water sixty grams, which equals about two and a half tablespoons. It is recommended to use only rock salt, the other is not suitable for salting. It also involves pre-sterilization of containers. The jars are washed with soda, and then washed with soapy water, poured over with boiling water and set to dry. The lid can also be doused with boiling water or boiled for several minutes in water.

cooking secrets

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

Salting cucumbers in 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.

Cooking

Cucumbers are washed, put in jars, where half of the greens and spices are first placed. Prepare the brine. To do this, salt is diluted in a small amount of boiling water, ice water is added and vegetables are poured with marinade. Banks are covered with cloth or gauze, placed in a room where the air temperature is not more than thirty degrees, for three days. Then the container is cleaned in the cold for twelve days. If cold salting of cucumbers in jars for the winter is used, they should only stand in the cold, otherwise voids will appear in the vegetables due to the gases released that tear the tissue of the cucumber. It is recommended to periodically check the readiness of the product. At the end of the fermentation process, it is necessary to add brine, roll up the jars or close them well.

Salting in a barrel

8 peppercorns;

75 grams of salt;

50 grams of vodka;

1.5 liters of water.

Cooking

Before that, it is necessary to wash the vegetables and pour over with boiling water. Then they are soaked in ice water for three hours. Cucumbers and spices are placed in prepared jars, alternating in layers, poured with cold marinade, vodka is added and tightly closed. The container is sent immediately to a cold place. Ready cucumbers retain their original color and are stored for a long period of time.

Cold pickled cucumbers

Ingredients for one liter jar:

5 grams of dill inflorescences;

30 grams of horseradish;

5 peppercorns;

2 leaves of cherry and currant, bay leaf;

1 tablespoon with a slide of salt;

Cooking

First, everything is washed. Cucumbers with tips cut in advance are placed in a jar, salt is poured there and herbs and spices are placed on top. Pour vegetables with cold water, put 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. Over time, the product can be tried. Moreover, the longer the vegetables are stored in the jar, the more vigorous they will become. If there are no cherry and currant leaves at 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 kilograms of large old cucumbers;

100 grams of salt;

Herbs and spices of your choice.

Cooking

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

Thus, pickling cucumbers in a cold way is not a big deal. This process proceeds quickly, after one month you can enjoy the finished product.

The ancient Romans knew how to cook pickles, but the Russian inquisitive mind went further, and Nizhny Novgorod, for example, invented pickling cucumbers in a pumpkin. How do you like this option? Pickled cucumbers have long become a primordially Russian product, in the preparation of which there is undoubtedly no equal to us, and the brine accompanying them is also our Russian drink, the surest remedy for a well-known ailment.

To make pickles successful, you need to know a few simple rules:

• You need to choose cucumbers for pickling correctly: they must be small to fit in a jar. Inside, the selected cucumbers should not have voids; choose strong, hard fruits with pimply skin. Before the cooking process, be sure to soak the cucumbers in cold water for 2-3 hours, maybe a little more. For better salting, cut the tails off the cucumbers and pierce them with a fork;
• The quality of water for pickling cucumbers is also incredibly important. Well, if you have the opportunity to use clean water from a well, and if not, filter the tap water, you can also use purchased bottled water. In any case, the cleaner the water, the better the result.
• The dishes used for pickling cucumbers must be perfectly clean. Wash glass jars thoroughly in soda or soapy water, rinse well, pour over with boiling water and dry. You can also ignite the jars, for example, in the oven, at a temperature of 100-110ºС. Be sure to boil the metal lids, wipe them dry from the scale that has formed, and thoroughly wash the plastic lids and pour over with boiling water before closing the jars.
• Pickled cucumbers are called pickles because salt plays the most important role in their preparation. In order to prepare pickles for the winter, use ordinary rock salt, it is ideal for pickling cucumbers. Neither fine nor, God forbid, sea salt is suitable for our purposes - the cucumbers will become soft. How much salt is needed per liter of water to prepare the brine, you will be prompted by the selected recipes. Usually the amount of salt varies from 40 to 60 grams.
• And, finally, about all sorts of herbs, seasonings. Someone likes black or allspice, someone likes mustard seeds or cloves. The usual classic set of spices looks like this: peppercorns, dill umbrellas, horseradish and currant leaves. But you can go further and add, for example, basil, cumin, horseradish root, garlic, mustard, oak leaves and cherries. Place the spices on the bottom of the jars and between the cucumbers, and cover them with horseradish or currant leaves on top. A piece of oak bark, added to all other spices, will make the fruits more crispy.

There are two ways to prepare pickles for the winter: cold and hot.
The cold salting method is very simple. Put spices and cucumbers in prepared jars. Then stir the right amount of salt in cold water and pour cucumbers with this brine. Cover the jars with nylon lids, heated in hot water. In a month you will receive wonderful pickles, which must be stored either in the refrigerator or in the cellar. In no case leave cucumbers prepared in this way in a warm room for storage, spoil the product - cucumbers can simply explode.

Hot pickled cucumbers are prepared as follows: dissolve salt in boiling water, add dill, horseradish, a couple of currant leaves and cherries, let it boil for several minutes and pour cucumbers with this brine. Leave the jars simply covered with gauze for the number of days indicated in the recipe. After that, add the brine and roll up the jars with lids. By the way, so that the jars do not explode, add a few mustard seeds to the brine, and a few thin slices of horseradish placed under the lid will help protect the cucumbers from mold.

Well, in general, that's all. Theory is a good thing. Let's move on to practice, because for any housewife the ability to pickle cucumbers is an indicator of her culinary skills.

Cold salting. Recipe #1

Ingredients:
cucumbers,
currant, cherry and plum leaves,
dill umbrellas,
garlic cloves,
salt (1 tablespoon with a slide for each jar), water.

Cooking:
Soak cucumbers in cold water for 2 hours. Then put 2-3 cloves of garlic, leaves and dill umbrellas into clean 3 l jars. Lay the cucumbers tightly on top of the spices. Pour 1 tbsp into each jar. salt with top, pour cold boiled water and close with tight polyethylene lids. Turn the jars of cucumbers over several times so that the salt disperses, and place in a cool place. The brine will be cloudy at first, but then it will begin to lighten. Cucumbers prepared in this way will be ready to eat in 2-3 weeks, and they can be stored for almost a year. A little liquid may leak out from under some kind of lid, but you can’t open the jars and add brine. Just eat cucumbers from this jar first.

Cold salting. Recipe #2

Ingredients:
2 kg cucumbers
2 dill umbrellas,
5 blackcurrant leaves,
5 cherry leaves
1 garlic clove
20 g of horseradish root or leaves,
8 black peppercorns
¼ stack. salt,
2 tbsp vodka,
1.5 liters of water.

Cooking:
Pour boiling water over cucumbers and immediately dip in ice water. Pack tightly into a 3 liter jar, shifting with washed leaves, dill, garlic and pepper. Pour the prepared cold saline solution, add vodka and tightly close the jar with a plastic lid. Put the cooked pickles immediately in a cold place. Cucumbers are firm and green.

Hot pickling method

Ingredients:
cucumbers,
salt,
sugar,
Bay leaf,
peppercorns,
lemon acid,
water.

Cooking:
Select cucumbers by size, soak in cold water for 2 hours, then tightly place sterilized jars in 3 liters. Boil water, carefully pour it over the cucumbers, cover with lids and leave for 15 minutes. When the time is up, drain the water. Boil another water, pour over the cucumbers again and leave for the same time. Then pour the water into a saucepan, add sugar and salt at the rate of 2 tbsp. salt and 3-4 tbsp. sugar for 1 jar. Do not let the amount of sugar confuse you, it makes the cucumbers crunchy, but does not add sweetness to the brine. Boil the brine. Pour ½ tsp into each jar. citric acid, pour boiling brine and roll up with sterilized metal lids. Then you can wrap the cucumbers for a day, or you can just leave them to cool without wrapping, putting them in a dark place.

Salted cucumbers with oak bark

Ingredients:
cucumbers,
currant leaves,
black peppercorns,
dill,
cherry leaves,
horseradish leaves and root,
garlic,
oak bark (sold in a pharmacy),
salt.

Cooking:
At the bottom of 3-liter jars, place horseradish leaves, peeled and cut into pieces horseradish root, black peppercorns, currant and cherry leaves, dill and chopped garlic cloves and 1 tsp each. oak bark in each jar. Lay the cucumbers tightly, put a sheet of horseradish on top. To prepare the brine, dissolve the salt in boiled cold water at the rate of 1 tbsp. salt with the top of 1 liter of water. Pour the cucumbers with cold brine and cover with plastic lids, dropping them in boiling water for several minutes before closing. Store cucumbers in a cool place.

Pickled cucumbers "Fragrant"

Ingredients (per 3 liter jar):
2 kg cucumbers
3-4 umbrellas of dill,
2-3 bay leaves,
2-3 garlic cloves,
1 horseradish root
2 horseradish leaves
2 cherry leaves
3 sprigs of celery, parsley and tarragon,
5 black peppercorns,
1 liter of water
80 g salt.

Cooking:
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours, then rinse them with clean water. Lay spices and cucumbers in layers at the bottom of the jar, lay the dill on top. Prepare the brine by dissolving the salt in cold water. Pour cucumbers with brine to the very edge of the jar, cover with gauze and leave at room temperature for 2-3 days. After a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers again. Immediately cover with the prepared metal lid and roll up. Turn the jar upside down, wrap tightly and leave to cool completely.

Village pickles

Ingredients:
cucumbers,
garlic,
horseradish leaf,
dill,
coarse salt.

Cooking:
Soak cucumbers for 4-6 hours. Wash the jars well, put horseradish, dill, garlic and cucumbers in them. Fill jars of cucumbers with filtered water. Put a sheet of horseradish on the jars so that it closes the neck of the jar. Put 3 tbsp in gauze. salt with a slide and tie a knot. The number of such knots should match the number of jars of cucumbers. Place knots on horseradish leaves. The main thing is to make sure that the water must touch the nodules, otherwise the salt will not dissolve. Set the jars on plates, as liquid will flow out during the fermentation process, and leave in this form for 3 days. After three days, remove the knots, rinse well the dill and horseradish leaves that were on top, drain the brine and boil it, adding water, because some part of it has leaked out. Pour cucumbers with ready-made brine and close with tight nylon lids. Initially, the brine will be cloudy, but do not worry, after a while it will become transparent, and a precipitate will form at the bottom, which also should not bother you. Store pickles in a cool, dark place.

Russian pickled cucumbers

Ingredients:
3 kg cucumbers,
2 tbsp salt (per 1 liter of water),
5 cloves of garlic (for 1 jar),
spices, fragrant leaves - to your taste.

Cooking:
Sort the cucumbers by size, wash them and put them in sterilized jars, layering with garlic, dill, cherry leaves, oak, horseradish, currant, etc. Then pour the cucumbers in the jars with the cooled brine of salt and water. Cover the jars with saucers or plates and leave for 3-4 days. Then drain the brine from the jars. Boil a new brine, adding the same to 1 liter of water and 2 tbsp. l. salt. Pour boiling brine and immediately roll up the jars with sterilized lids. The brine will not be transparent, as it should be.

Pickled cucumbers on vodka

Ingredients (per 3L jar):
cucumbers,
1.5 liters of water,
150 ml of vodka,
3 tbsp Sahara,
2 tbsp salt,
2 cloves of garlic
3 bay leaves,
dill stalk,
horseradish leaves.

Cooking:
Wash the cucumbers thoroughly, cut off the ends. Put the spices and garlic on the bottom of the prepared jars and lay the cucumbers tightly. Dilute salt and sugar in cold water, pour cucumbers with this solution, then pour in vodka. Cover the jars with cheesecloth and leave for 3-4 days at room temperature. Do not forget to regularly remove the resulting foam. On the 4th day, drain the brine, boil it for 5 minutes, pour it back into the jars and roll them up with sterilized lids.

Salted cucumbers with mustard

Ingredients:
cucumbers,
horseradish leaves,
dill umbrellas,
cherry leaves,
blackcurrant leaves,
salt,
mustard (powder).

Cooking:
Wash cucumbers well. Put the prepared greens in a saucepan, put the cucumbers tightly and pour everything with brine (2 tablespoons of salt per 1 liter of boiled water). Put a wooden circle or a large plate on top of the cucumbers, set the oppression and leave for 3 days. Don't forget to keep an eye on the cucumbers and skim off the foam. After three days, drain the brine, and spread the cucumbers and herbs in sterilized jars. Strain the brine, boil it, adding 1 liter of boiling water and 2 tbsp. salt. Fill the jars with brine, wait 10 minutes, drain again, boil, add 1-2 tbsp. dry mustard. For the last time, fill the cucumbers with brine and roll up the lids. Turn over and leave to cool without wrapping.

Pickled cucumbers with hot peppers

Ingredients:
5 kg cucumbers,
5 stalks of dill with umbrellas,
10 garlic cloves,
8 horseradish leaves
20 currant leaves,
8 bay leaves,
black peppercorns,
red hot pepper,
salt.

Cooking:
Select cucumbers of the same size for pickling, cut off the tips and place in a saucepan, put dill, garlic, currant leaves in the same place and pour in the brine prepared at the rate of 2 tbsp. salt per 1 liter of water. Set the oppression and leave the cucumbers for two days. Then remove the spices, strain the brine, rinse the cucumbers and put them in sterilized jars along with fresh spices, adding bay leaves, horseradish leaves and red hot peppers (3-4 rings will be enough for 1 liter jar). Boil the brine, pour the contents of the jars with boiling brine and roll them up with prepared sterilized lids.

Salted cucumbers in tomato juice

Ingredients (per 3 liter jar):
1.5 kg cucumbers,
1.5 liters of juice from fresh tomatoes,
3 tbsp salt,
50 g dill,
10 g tarragon
6-8 garlic cloves.

Cooking:
Prepare cucumbers, jars, herbs and garlic. Place peeled and chopped garlic cloves, dill and tarragon on the bottom of the jars. Place cucumbers vertically on top. Squeeze out the juice from the tomatoes (about 1.5 liters of tomato juice per 3 liter jar). Bring the juice to a boil, dissolve the salt in it and cool. Pour jars of cucumbers with chilled juice, cover with plastic lids, after holding them in hot water, and put them in a dark, cool place.

Good luck preparing!

Larisa Shuftaykina

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

So, everything is known in comparison, and pickles in a cold way are my favorite. The only drawback of these cucumbers is that they need to be stored in a cold basement, or refrigerator, so it is not very suitable for city apartments.

The most delicious vinaigrette is obtained from pickles, they can be eaten simply as an appetizer with.

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

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

For pickling cucumber, you will need any jars and nylon (plastic) lids. I do not recommend taking metal screw caps, because they rust (both inside and outside ...)

So, for pickling cucumbers, we need the following:

• cucumbers
• Clean and dry jars 1 liter, 2 liter or 3 liter
• Nylon covers
• horseradish leaves
• dill umbrellas
• Black peppercorns
• Peeled garlic
• chilli pepper
• Dry mustard
• Oak leaf (to crunch cucumbers)

For brine:

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

Cooking:

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

Soak cucumbers in cold water for 3-5 hours (and preferably 5-8 hours, especially if they are purchased cucumbers). This must be done so that the cucumbers get the missing water, otherwise they will get it from the brine and it may not remain in the jar at all. Rinse cucumbers under running water. The ends of the cucumbers can be left uncut.

Wash jars and lids. (I don’t sterilize or dry them in this recipe. But, if you pour boiling water over jars and lids, then this will only be a plus).

Lay cucumbers, shifting evenly with herbs.

Do not forget about garlic, chilli pepper and dry mustard. For a 3-liter jar, you need about 5-6 cloves of garlic, 1 chilli and 1 teaspoon of dry mustard.

Dissolve in a separate container 2 heaping tablespoons of coarse salt in 1 liter of water (about 1.5 liters and 3 tablespoons of salt per 3-liter jar).

Mix well and let stand. Usually a precipitate is obtained from coarse salt. I don't put it in a jar. Fill the jars to the very top. Cover with regular plastic lids and refrigerate.

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

Sometimes you have to add brine (until the foam is completely forced out of the jar and the edge of the neck, that is, along the very edge of the jar, brine - based on 1 liter of water - 2 tablespoons of salt).

Cucumbers will ferment. This is fine. They may become cloudy and foamy, but then the brine will brighten over time and the foam will go away.

Pickled cucumbers for the winter in jars in a cold way

No matter how they cook! Someone, in addition to greens, adds other dry spices (bay leaves, bitter and allspice), someone pours cucumbers with hot brine. In the proposed recipe, everything is very simple, and cucumbers are obtained as barrel ones. Their color is olive, the texture is crispy, and the taste is simply amazing. You can close them with simple plastic lids, but be sure to store them in a cold place. It is known that boiled water contains heavy water, which is not very useful for the human body. Raw, but high-quality water, more suitable for salting. Salt for pickling should be without additives, otherwise the cucumbers will be soft. In such a simple way, you can pickle a large number of cucumbers at the same time, because no heat treatment is needed for pickling.

Pickled cucumbers for the winter crispy in jars for storage in the apartment:

For a 3 liter jar:

Fresh cucumbers - 1.5–1.7 kg

Horseradish leaf - 1 pc.

Dill (green rosettes with seeds) - 2 pcs.

Blackcurrant leaf - 6 pcs.

Cherry leaf - 6 pcs.

Garlic - 2-3 cloves

Brine: for 1 liter of water - 1 tbsp. a spoon (with a slide) of coarse salt

Output: 3 l

Preparation time - 10 minutes

Cooking time - 20 minutes + ripening time

Prepare all the necessary ingredients. The number of cucumbers is given approximately and depends on their size and the way they are placed in the jar. A 3 liter jar takes about 1.5 liters of brine.

Wash cucumbers. If they are collected the day before, then they should be soaked in cold water for 6 hours so that the final product is not hollow. Freshly picked cucumbers do not need to be soaked.

Soak the garlic cloves in warm water for 10-15 minutes to make it easier to remove the outer skin, then peel and cut in half. Wash greens in running water and chop coarsely.

Put half of the greens and garlic on the bottom of the sterilized jar.

Fill the jar with cucumbers up to the shoulders. Top the cucumbers with the remaining herbs.

Dissolve salt in cold (non-boiled) well water. If there is no well water, then you can take tap water, but first defend it for a day.

Pour the cucumbers with brine and close with a plastic lid.

Put pickles for the winter in jars in a cold way in a cold place. They will gradually dry out and mature. After a month, cucumbers will be suitable for consumption.