How to pickle cucumbers is simple. Pickled Cucumbers: My Grandma's Recipe (The Cold Way)

Winter preparations from vegetables are ahead of various jams and compotes: this is not just a dessert, but a full-fledged dish. Salting and pickling cucumbers in liter jars help create a quick healthy lunch out of them. In preservation, brine plays an important role, for which you need to carefully calculate the ingredients so as not to reduce the storage time.

How to prepare a pickle for lightly salted cucumbers per 1 liter of water

The number of liquid recipes for canned vegetables is very large. The standard composition of the brine - water and salt - is used by few housewives. Various spices, spices, herbs, as well as vegetables and even berries - everything is for the benefit of the taste, aroma and color of preservation. There is no single true ideal recipe: it is undesirable to deviate only from some axioms regarding the proportions between salt and water, or the amount of vinegar at. The remaining nuances are left to the discretion of the hostess.

A few important tips from the pros for a delicious brine:

Do you want cucumbers to crunch, regardless of the pickling method? Add leaves of currant, oak, grapes or horseradish, cherries. Do not forget that before twisting the lids they will need to be removed - the leaves are needed only at the time of preparing the brine.
Need a flavorful, savory snack? Throw bunches of cloves and a little coriander into the jars after the brine is poured.
A classic set for universal pickles - bay leaf, allspice, dill umbrella. They are collected 1 unit per liter of water, and only 3-4 peppercorns will be.
When creating a brine, it is important not to overdo it with garlic, it can kill the whole dish. For a liter of water, only 1 small clove is enough.
If you take horseradish, then for a liter of water you need a piece of root the size of 1/3 of the little finger. Take only 1/4 pod of hot pepper, and dried tarragon - on the tip of a knife.
Do not try to put all the available ingredients in the brine, especially if there is only a liter of water: the more there are, the higher the chance of seeing fermentation in the jar.
If you decide to try the old pickle recipe for vodka cucumbers, the amount of salt can be reduced. This alcoholic product perfectly interferes with fermentation processes, therefore it acts as a very high-quality preservative.

Cold pickling method

This simple and quick option is suitable for creating a long-term storage preparation for the winter, and for preparing a snack that can be eaten in a few days. A significant plus is that the cucumbers will crunch, even if you did not take the densest specimens. Hot water often adversely affects the consistency of the product. However, due to the lack of heat treatment, preservation is more likely to deteriorate or explode before winter sets in, so the preparation of the brine must be given special importance.

Professionals give some important advice:

The volume of liquid depends on the number of cucumbers: it will take about 2-2.5 cups per liter jar, but it is recommended to make 4 cups of brine. You can always get rid of excess.
A brine for cucumbers prepared using this technology per 1 liter of water should have 2 large tablespoons (tablespoons) of salt with a slide: this is about 70 g. Less can not be taken even for - there is a high probability of spoilage.
It is advisable to pour cucumbers with brine 2-3 times, leaving them for half an hour - an hour before adding spices and finally rolling up the jar.
It is better to close cucumbers in small jars - liter or half-liter: such a blank will be stored longer.

Brine recipe for lightly salted cucumbers in a hot way

This cooking option is convenient because you don’t have to wait until you can open the desired jar: the cucumbers are ready the very next day. With cold preservation, the period is extended to 3 days, which not all housewives like. Cooking lightly salted vegetables in hot brine is also convenient due to the reduced amount of the main preservative, because the dish will undergo sterilization and will definitely survive more than one winter if it is not eaten earlier.

Classic hot brine per liter of water is obtained from:

dill umbrella;
black peppercorns - 5 pcs.;
rock salt - 55 g;
aspirin - 1 tablet.

Cooking:

Boil water, dissolve salt in it.
Put the cucumbers tightly in a jar, alternating with pepper and dill.
Fill with brine.
Sterilize, add aspirin, roll up.

How to make a brine for pickled cucumbers

In terms of taste, such preservation differs only in increased astringency and piquancy. Vinegar - the main component of all marinades - increases the acidity of the product, so the finished snack will not be useful to everyone. Marinating is carried out according to the same rules as for containers of a larger or smaller volume. The marinade itself is prepared in the same way as the brine, only vinegar or its essence is added here.

How much vinegar per liter jar of cucumbers will be required

The volume of this ingredient depends on its variety: the lower the concentration, the more vinegar is needed in the marinade. In the absence of sterilization, the normative parameters are increased, as well as with an increase in the proportion of sugar. A separate approach is for the essence, which is literally injected in drops. From the position of professionals, in the classic brine for pickling cucumbers per 1 liter of water, in the presence of sterilization, they use:

acetic acid 70% concentration - 1/3 tsp;
9% table vinegar - 1 tbsp. l.;
6% table vinegar - 2 tbsp. l.

How much salt per liter of water to use

The classic concentration for cucumber pickle is 20%, but if you have to marinate rather than pickle vegetables, this parameter goes down, because vinegar gets into the list of ingredients. In addition, you need to take into account that the taste qualities of simple fine table salt and coarse rock salt are different, so the volume per liter of water also varies. Professionals recommend focusing on the following points:

In a traditional marinade, you need to add a tablespoon of table (not sea) salt without a slide for every liter of liquid. The share of the sea is reduced to a dessert spoon.
Marinade with acetic acid may require 1.5-2 tablespoons without a slide for the same liter of water.
If sugar is introduced into the marinade, and you want to get tender, crispy cucumbers, take 2 tablespoons of salt and 4 tablespoons of sugar for every liter of liquid.

Cucumber pickle for the winter with vodka

Pickled cucumbers for the winter in liter jars, prepared according to this recipe, are distinguished by high density and shelf life, but are unacceptable for children's and teenage nutrition - the alcohol concentration is too high. A set of ingredients in 1 liter of water classic:

salt - 40 g;
sugar - 50 g;
vinegar - 1/5 tbsp.;
vodka - a spoon.

Brine preparation:

Dissolve sugar and salt in boiling water, add vinegar with spoons.
Boil for a few minutes, if desired, introduce your favorite spices at the same moment.
Carefully place cucumbers in a container and immediately pour hot brine.
Add vodka last.

Video

Pickled cucumbers according to this recipe are preserved without the addition of vinegar and other acids. They turn out crispy and very tasty, they are perfectly stored all winter, and even more than one, in an apartment at room temperature!

Our pickles in jars are in no way inferior to real barrel ones, and there is no need to be afraid that they will go sour.

Salted cucumbers

Compound:

for two 3-liter jars of pickles

4 kg small cucumbers (or 3 kg medium)
5 liters of brine: for 1 liter of water - 1.5 tbsp. heaping spoons of coarse non-iodized salt
greens (not all are possible):
- horseradish leaves 3-5 pieces
- black currant leaves 20-30 pcs
- cherry leaves 10-15 pcs
- walnut or oak leaves 5-10 pcs
- sprigs of dill with seeds 4-5 pcs
3-5 hot peppers
horseradish root (optional)

Video recipe for pickling cucumbers for the winter:

Pickled cucumbers - recipe:

We prepare products. Wash all spices and cucumbers well.
Advice: To make pickles crispy, use only varieties suitable for pickling - with dark pimples. And also put horseradish leaves or root, or walnut leaves, or oak leaves. I took the leaves of horseradish, walnut, currant and cherry. Cut large leaves with scissors into several parts. Dill is only suitable for old, with seeds.

Products for salting
Before pickling cucumbers, fill them with cold drinking water so that it covers, and leave for several hours or at most overnight. This is necessary so that the cucumbers after pickling are not empty and so that they do not take the brine from the cans, it also contributes to crunchiness. But if the cucumbers are only from the garden, there is no need to soak.
Soaking cucumbers
After that, drain the water from the cucumbers and wash them.
Cut hot pepper and peeled horseradish root into pieces.
Cut pepper and horseradish
At the bottom of a large saucepan or other container, we lay part of the leaves and a few pieces of pepper and horseradish, if using. Then a layer of cucumbers (the tips do not need to be trimmed). Then more spices. Thus, we shift all the cucumbers, making the last layer of leaves.
We shift the cucumbers with spices
Stir salt in cold drinking water.
Pickling brine
Pour the cucumbers with the resulting brine to cover. It took me about 5 liters of brine.
Fill cucumbers with brine
We put a flat plate on top and put a 3-liter jar of water on it as a weight so that the cucumbers do not float.
Leave for salting
We leave for salting for 2-5 days, depending on the temperature in the house. If it is hot, then 2-3 days will be enough, and if it is cool, up to 5 days. A white film will appear on the surface of the brine - do not be alarmed, this is not mold, but lactic acid bacteria. The readiness of cucumbers can be checked for taste (they will be delicious), they will also change in color.
Pickling cucumbers for the winter
Now we drain the brine from the cucumbers into another container, we still need it.
Pickled cucumber pickle
We throw away greens and spices, and wash the cucumbers themselves in water.

We wash cucumbers
We put them in well-washed jars.
Pickled cucumbers in jars
Bring the brine to a boil.
We boil the brine
Pour the brine into jars to the very top and cover with lids (the lids can be washed well, but I always boil them for a few minutes just in case). We leave for 10 minutes.
Pour in boiling brine and soak for 10 minutes
Then we pour the brine back into the pan and bring it to a boil again (the principle of closing pickles for the winter is the same as for or). Banks at this time we cover with lids.
Again, pour the cucumbers with boiling brine, so that a little filling overflows (put the jars on plates).
We roll with a machine.
We close pickles for the winter
We turn the jars upside down and wrap them in a warm blanket until they cool completely.
Flipping and wrapping banks
We put the cooled jars with pickles in the pantry or cellar for storage until winter :). At first, the brine in them will be cloudy, but after a while it will be cleared, and a precipitate will form at the bottom.

Pickled cucumbers without vinegar

The recipe for pickling cucumbers is not at all complicated and, I think, you will definitely succeed - and in winter you will enjoy tasty and healthy cucumbers, as well as add them to various dishes, such as or!

Hello! I finally got to my favorite crunchy pickles. We will soon be making preparations for the winter of these wonderful vegetables. I finished last year's preparations by spring. We need to do more this year.

However, how do you guess? After all, such an appetizer will be in place on any table. No holiday is complete without bottoms. You can simply put them on the table, or you can cut them into a salad. Very well they go to pickle.

There are a lot of different recipes for these preparations, because each housewife has her own special secret of salting these crispy sweets.

I have prepared for you my favorite options, according to which I really get a very tasty salty snack for the winter. If you are already familiar with some recipe, try the other suggested methods.

The main thing is to choose pickled cucumbers. Such as - "Nezhinsky", "Crunchy", "Salting", "Paris Gherkin", "Zozulya".

One of the most popular and simple options for harvesting for the winter. For some, it may be a revelation to see an oak leaf in the ingredients. It gives a special flavor. Try it.

Ingredients:

Cucumbers - 20 pcs
Garlic-3 cloves
Oak leaf - 5-6 leaves
Currant leaves - 5-6 leaves
Cherry leaves -5-6 leaves
Horseradish - 4 sheets of horseradish
Dill - 4 umbrellas
Bay leaf - 2 pcs
Black peppercorns - 6 pcs
Salt - 3 tbsp. for a 3 liter jar

Cooking method:

1. At the bottom of a clean and dry jar, alternately lay oak, currant, cherry and bay leaves. Then put dill umbrellas.

2. Peel the garlic and cut the cloves in half, place in a jar. Then peppercorns and two leaves of horseradish.

3. Then, very tightly, in an upright position, lay the washed cucumbers. In the space remaining from the top, lay them already horizontally so that they are as dense as possible to each other.

4. Pour salt into a half-liter jar and fill it with water not completely. Stir the salt and pour the solution into the jar of cucumbers. Then add ordinary clean cold water almost to the top. Leave not much space.

5. Place the remaining two sheets of horseradish tightly on the very top and add water to cover the leaves.

Horseradish leaves are covered on top so that there is no mold later.

6. Then put the jar on a plate, cover with a lid on top and leave for about three days. During this time, the fermentation process will take place and part of the water will flow out.

7. After three days, add salt water, close the lid tightly and store in a cool dark place. Cucumbers pickled in this way are crispy and very tasty.

Salting for the winter in 1 liter jars in a hot way, for storage in an apartment

This method is with sterilization. But on the other hand, prepared homemade preparations in this way can be stored in an apartment at room temperature. For example, in the pantry or on the mezzanine.

Ingredients for three liter jars:

Fresh cucumbers - 1.5 kg
Dill umbrellas - 3 pcs
Horseradish leaves - 3 pcs
Currant leaves - 6 pcs
Cherry leaves - 6 pcs
Garlic - 3 cloves
Black peppercorns - 15-18 pcs
Pepper sweet peas - 6 pcs
Carnation - 6 pcs
Salt - 3 teaspoons
Sugar - 6 teaspoons
Vinegar 70% - 1.5 teaspoons (9% - 4 teaspoons per one liter jar)

Before you start, rinse the cucumbers well under running water. Then fill them in and leave for 2 hours. If they are recently collected, then one hour will be enough.

Cooking:

1. First, currant and cherry leaves, as well as dill umbrellas, pour boiling water over and leave for 1 minute to sterilize. Scald horseradish leaves in boiling water for 30 seconds.

2. Then put on the bottom in each liter jar - a clove of garlic, 5-6 black peppercorns, 2 allspice peas, 2 cloves, 2 currant and cherry leaves, 2/3 dill umbrella. Lay the horseradish sheet last.

Banks should first be sterilized over steam or in the oven. The lids need to be boiled.

3. Next, cut off the tips on both sides of the cucumbers and lay them vertically tightly in jars. If there's still room on top, lay out what's left. You can cut into pieces so that they lie down more densely, or you can even put small tomatoes. Put a piece of dill umbrella on top.

4. Pour 1 teaspoon of salt and 2 teaspoons of sugar into each jar. Pour hot boiling water over it, top it off by about 0.5 cm and cover with lids. Take a wide saucepan and put a napkin or towel on the bottom, then put jars there and fill with water up to the “hangers”. Boil for 10 minutes to thoroughly sterilize.

If you want more salty cucumbers, then put salt - 2 teaspoons, and sugar - 1 teaspoon.

5. After boiling, carefully remove the jars from the pan, pour vinegar into them and roll up the lids. Turn over, cover with a towel and leave to cool completely. When it cools down, put it in the place where you store your blanks.

The most delicious recipe for crispy cucumbers, like from a barrel

Ingredients for a 3 liter jar:

Cucumbers -1.5 kg
Salt - 3 tbsp. heaped spoons
Horseradish leaf - 1 pc.
Umbrella dill - 2 pcs
Currant leaf - 2 pieces
Cherry leaf - 2 pcs
Tarragon - 1 sprig
Hot pepper - to taste
Garlic - 5 cloves

Cooking:

1. Wash cucumbers properly and soak for several hours in water. Then rinse again and cut off the stems.

2. Rinse all greens and leaves. Peel the garlic and cut in half.

3. Pour 3 tablespoons of salt into a mug and pour hot water. Mix well until completely dissolved and let cool.

4. At the bottom of the jar, lay cherry leaves, currants, horseradish leg, 1 dill umbrella. Then the first layer of cucumbers. Spread the garlic and pieces of hot pepper over the jar. Next, stack the vegetables as tightly as possible. Top with a sprig of tarragon and dill umbrella.

5. Pour about two-thirds clean cold water into the filled jars. Then pour water with salt and top up with clean water up to the neck, leaving a space of about 1 cm to the end.

6. Put the jars on plates and leave it for 3 days. Cucumbers should turn sour, and the brine will become a little cloudy.

7. After that, drain the brine and boil it for 1-2 minutes. Then again pour it hot into jars to the edge of the neck and close the lids. Store in a cool place. In two weeks they will be completely ready. They turn out very tasty and are in no way inferior to barrel ones.

A simple recipe with mustard, no sterilization

I also really like this way of salting. I like the tangy flavor of mustard in brine. And the method itself is quite simple. You will not spend a lot of time on blanks. It all depends, though also on the number of cans and ingredients. But anyway, you won't regret it.

Ingredients for 3 liters:

Cucumbers - 1.7-1.8 kg
Water - 1.5 l
Salt - 3 tablespoons
Currant leaf - 5 pcs
Cherry leaf - 8 pcs
Oak leaf - 2 pieces
Dill umbrellas - 4 pcs
Horseradish leaf - 2 pieces
Dry mustard - 2 tablespoons
Black peppercorns - 10-12 pcs

Cooking method:

1. Rinse the vegetables and cut off the ends on both sides. Soak them for 4 hours, then rinse again.

2. In a three-liter jar, place one sheet of horseradish on the bottom, then half of all greens and 5-6 peppercorns. Then pack the cucumbers tightly, adding the remaining greens.

3. Add salt to the water and boil. Then pour it into a jar and close the capron lid. Leave to cool, then remove the lids and cover the necks with gauze. Leave it like this for two days, periodically removing the foam. Then pour the brine into a saucepan and boil.

4. Pour mustard powder into a jar. Then pour hot brine over and cover until cool. Then remove the lid and leave for 6 hours.

5. After 6 hours, drain the brine again and boil for about 7-10 minutes. Then pour into a jar and roll up the lid.

6. Turn neck down and wrap with something warm for self-sterilization. Then put away in a place to store blanks. At first, the brine will be cloudy, then the mustard will settle and it will become transparent, and the cucumbers are incredibly tasty.

Video on how to pickle cucumbers in jars without vinegar

If there are still doubts and not everything is clear from the descriptions and photos, I suggest watching the video recipe for making “green ones” for the winter. The recipe is very simple, without sterilization.

Ingredients for 2 three-liter jars:

Water - 3 l
Salt - 6 tbsp or 200 gr
Medium-sized cucumbers - 4 kg
Horseradish root or leaves - 6 pcs
Currant and cherry leaves - 10 pcs each
Black before peas and fragrant - 10 pcs each
Garlic - 10 cloves
Dill with seeds

Watch the video for the cooking method.

Now everything should become clear and understandable. Put them in storage, and after two or three weeks you can already start eating delicious crispy cucumbers.

Well, friends, I showed you and told you about the wonderful and simple methods of salting your green vegetables for the winter. Choose your favorite, or better yet, try them all. After all, everyone has their own uniqueness.

Enjoy your meal!

Who doesn't love pickled crispy cucumbers! If you follow some simple salting rules, even the most common cucumber recipe will turn them into an appetizing and tasty treat.

There are two ways to pickle cucumbers: cold and hot.

Their only difference is that vegetables in one case are poured with cold water, in the other - with boiling water.

There are certain nuances of harvesting lightly salted and pickled cucumbers, which must be carried out regardless of the pickling method.

When salting, follow the general rules:

Cucumbers are recommended to be salted on the day of harvest, until the vegetables have lost their elastic structure and become soft. Ignoring this rule can lead to the loss of a characteristic crunch.
It is better to salt fruits of different sizes separately so that the marinade evenly soaks each vegetable.
The preparation of brine requires specially prepared water. It should be filtered, and ideally from a well or spring.
To make cucumbers pleasantly crunchy, they must be soaked in cold water for 2.5 - 3 hours.
Any container that is used for salting must be carefully prepared:

wash glass jars with gruel of baking soda and steam;
Rinse the barrel thoroughly until the water is clear of sawdust and the characteristic smell disappears. Next, it needs to be filled with water and kept for several days so that it dries out, and small cracks and gaps disappear. Rinse with a solution of soda - 1 teaspoon per 2 liters. water;

Attention: barrel preparation should begin a few weeks before harvest.

a bucket or pan is better to use enameled ones. They are pre-washed with hot water and baking soda, which must be poured onto a damp sponge and rubbed the inner walls of the container and the lid.

Leaves of fruit trees and shrubs, such as cherry and currant, should be added to the usual spices. Oak leaves are indispensable in the preparation of cucumbers, which give a tart taste and aroma.
Spices should be distributed evenly over the entire area of the container. To do this, the recommended amount of seasoning should be approximately divided into 3 equal portions. The first part is laid on the bottom, the second in the middle, the third, the last - on top of all the cucumbers, just before pouring.
It is necessary to store pickled vegetables in a cool place where the temperature varies from - 1 to + 4 degrees Celsius. It can be a refrigerator or a basement.

Cold ways of pickling cucumbers

Interestingly, the advantage of cold salting is the absence of any preservatives and vinegar in the filling, which are used in the hot method.

1 way

Ingredients:

Cucumbers are selected according to the capacity of the container, provided that they fit snugly against each other.

Spices for a 3 liter jar:

hot pepper - 1 pc.;
garlic - 6 medium cloves;
dill - 3 umbrellas or 3 teaspoons of dry herbs;
black pepper - 10 peas;
leaves - 3 cherry and 2 oak;
table mustard powder - 1 teaspoon.

Brine: 0.5 l. water 1 tbsp. a spoonful of table salt.

Cooking process:

We divide the spices into 3 equal parts. We put one part on the bottom of the jar.
Lay the cucumbers vertically so that they are close to each other.
After filling the jar to the middle, lay out the second part of the spices.
Having tightly packed all the fruits to the top, pour in the remaining seasoning and mustard.
Fill the cucumbers with brine, cover with gauze and leave at room temperature for 1.5 - 2 days until they ferment.
Next, drain the brine, boil it and cool.
Pour the resulting solution back into the jar and close the nylon lid.

It is better to store such a product in a cool place, so cucumbers will retain their taste for longer.

2 way

The simplest and easiest cooking method, the only drawback of such cucumbers is a short shelf life. This method for harvesting cucumbers for the winter is not suitable - cucumbers after such pickling will be ready in a couple of days and are intended for consumption immediately.

Ingredients:

cucumbers - 1 kg .;
table salt - 2 tbsp. spoons;
garlic - 4 cloves;
fresh dill - 1 bunch;
black pepper - 5 peas.

Cooking steps:

Rinse the cucumbers in cold water and cut off the ends on both sides.
We put the prepared cucumbers in a tight bag, sprinkle with salt and mix thoroughly.
Cut each clove of garlic in half and crush with a special crusher or the surface of a knife.
We send garlic, chopped dill and pepper to cucumbers and mix.
We stand at room temperature for 2.5 - 3 hours.

Cucumbers of such salting are stored in the refrigerator for 5 days.

3 way

"Grandma's way", in a tub or in a barrel. In the modern world, this salting method is not for the lazy. Minus - in a large number of fruits for pickling.

Ingredients:

cucumbers - 50 kg;
garlic - 150 gr.;
dill - 1.5 kg;
- 250 gr.;
leaves - 0.5 kg of cherry and 0.5 kg of currant.

Note: oak leaves are not taken, because the container is wooden. It will transfer its smell and tart taste to the fruits.

Brine: for 12 liters of boiled water:

for small fruits - 800 gr.;
for large and large - 1 kg 200 gr.

The cooking method is simple:

At the bottom of the tub or barrel put spices, previously divided into 3 equal parts.
Spread the cucumbers in a horizontal position to the middle, and send the next part of the seasonings.
The container is filled to the top, covered with the remaining spices and poured with brine.

From above it is necessary to put oppression so that the fruits are constantly in brine. Barrel cucumbers should be stored in a cool place.

The above recipes for salting cucumbers are very simple to perform, do not require a long preservation procedure, so they are suitable even for beginners.

From this video you will learn an easy way to pickle cucumbers in a cold way:

Maria Soboleva

How to pickle cucumbers? Delicious recipes

Almost every experienced housewife knows how to pickle cucumbers. But everyone has their own little secrets and signature recipes. What gives cucumbers a special taste, piquancy and crunch?

Cucumber Secrets

It is best to salt small young cucumbers. But if the vegetables are different in size, then first we put the larger ones in the jar, vertically, and on top those that are smaller.

We lay the cucumbers tightly to each other, we usually put the spices on the bottom, many housewives like to put them between the layers of cucumbers.

It is good to cover the brine in a jar on top with horseradish and currant leaves.

What are the best spices to use? The classics of the genre are currant leaves, horseradish, peppercorns and dill umbrellas.

And you can add all sorts of things at your discretion: oak leaves, cherries, mustard seeds, cloves, horseradish root, currant or grape berries, garlic, cumin, coriander, mint, basil, parsley, celery.

But it is better to heed the advice of experienced housewives: too many seasonings and spices are not always beneficial. From this, the brine can ferment and the banks will explode.

For salting, there is nothing better than coarse rock salt, from iodized and fine (extra) cucumbers become soft, and jars can explode.

Traditionally, for 1 liter of water, you need to take 50 (or 60) g of salt - this is approximately 2-2.5 tablespoons.

You can pickle cucumbers in cold and hot brine.

It is important what kind of water you take - spring, well or bottled will noticeably improve the taste of your home preservation.

Before salting cucumbers, they need to be soaked - usually for 4-6 hours. Don't forget to change the water every hour.

Vegetables that have absorbed fresh cool water will be hard, and after salting they will be sure to be crispy.

In addition, the cucumbers that have stood in the liquid will not absorb the brine too much, which will allow them to be stored longer.

Do I need to cut the tails of cucumbers? Not necessarily, it will just speed up the pickling process.

A small pinch of mustard seeds will help keep the jars from bursting. For the same purpose, 1 tablespoon of vodka or alcohol, an aspirin tablet are added to the brine.

And so that mold does not form in the jar, put 2-3 thin slices of horseradish root under the lid.

Before salting the cucumbers, prepare the jars: soak them in a soda solution, wash them with hot water and soap, rinse and pour over with boiling water.

Then we dry it, it’s not bad to sterilize it by calcining it in an oven heated to 110 degrees.

How to pickle cucumbers - delicious recipes

Recipe number 1. Barrel-flavored cucumbers

We will need:

2 kg of cucumbers;
6 cloves of garlic;
8 peppercorns;
2 sheets of horseradish;
5 leaves of cherry and black currant;
3 umbrellas of dill and some greens;
3 tablespoons of salt.

Sequencing:

place the washed cucumbers in a container and pour cold water for several hours;

prepare the greens - coarsely chop the dill and leaves of cherries, currants and horseradish;

add garlic cloves cut in half to them, mix;

pour a third of the seasonings on the bottom of the jar;

stack cucumbers vertically, then horizontally;

in the middle of the jar and pour the remaining spices and herbs on top;

dissolve the salt in 1 liter 300 ml of chilled water;

pour the saline solution into a jar, cover with gauze and leave for 2 days at room temperature;

drain the brine, boil it, cool it and pour it into the cucumbers again;

close the jar with a hot nylon lid and store in a cool place.

Recipe number 2. "Long-playing" cucumbers in cold brine

For pickling in a 3-liter jar, take about 2 kg of cucumbers.

Spices and seasonings:

salt - 3 tablespoons;
bay leaf - 2 pcs.;
black peppercorns - 5 pcs.;
currant leaves - 3 pcs.;
garlic - 5 cloves;
horseradish - 1/3 of a leaf;
dill - 2 stalks and 2 umbrellas.

Before salting cucumbers, soak them for 4-5 hours.

Put the spices in the jar, then lay the cucumbers in rows.

To determine the exact amount of brine, pour cold water up to the rim of the jar, drain it, and stir in the salt.

Gently pour the brine over the cucumbers to avoid salt sediment.

Hold the capron lid for 15 seconds in boiling water and cover the jar with it.

Place the pickle to ferment in a dark, cool place.

Cucumbers will be ready in 2 months, if you want to try lightly salted cucumbers, 4-5 days will be enough.

The brine may become cloudy, do not worry - this will not spoil the taste of cucumbers.

If you do not have a basement or cellar, store the preservation in the refrigerator, in which case it is more convenient to pickle cucumbers in liter jars.

The main thing when preparing pickles, keep the proportions: take 1 tablespoon of salt per liter jar, 2 tablespoons per 2-liter container.

Cucumbers can be salted in the most unusual ways, sometimes very original.

Recipe number 3. Frozen pickles

Let's take:

1 kg of cucumbers;

3 heads of onions;
1 piece of bell pepper (green);
3 tablespoons of salt;
1 cup of sugar;
1 glass of wine vinegar (white);
1 tablespoon celery seeds.

How we cook:

My cucumbers, cut into circles, put in a plastic conveyor;

There we add thinly sliced onion, chopped bell pepper and 2 tablespoons of salt;

pour crushed ice into the container, mix, put in the refrigerator for 8 hours;

wash the vegetables with running water and dry;

prepare the filling: mix the rest of the salt (1 tablespoon), sugar, vinegar, celery seeds;

bring the mixture to a boil, cook for 1 minute;

pour vegetables, cool, close the container with a lid and put in the freezer;

cucumbers will be ready in a month and a half, before serving they need to be thawed for at least 3 hours at room temperature.

Recipe number 4. Quick pickles

To prepare them, you will need only 8 hours, the taste will be slightly salty, the crunch is like fresh cucumbers. We select small vegetables and proceed to salting.

Ingredients per liter jar:

500 g cucumbers;
330 ml of carbonated mineral water;
1 tablespoon of salt;
1 bunch of fresh dill;
5 cloves of garlic;
5 currant leaves.

Cooking steps:

We wash the cucumbers with running water, cut off the tails;

At the bottom of the jar we put garlic, dill and currant leaves (whole);

We lay out the cucumbers tightly, add salt;

Pour mineral water into a jar and leave for 8 hours at room temperature.

We store in the refrigerator.

Although it is unlikely that such a yummy will stay with you for a long time.

You can salt cucumbers in different ways, using the traditional advice of our grandmothers, adding something of your own, or even experimenting with unusual recipes.

The main thing is to do it with soul and with pleasure in order to please loved ones with crispy yummy.

Take it, tell your friends!