Salt the cucumbers. Pickled cucumbers (pickling for the winter)

My family simply cannot imagine their life without conservation - jar after jar is scattered with potatoes, kebabs or at get-togethers with friends.

I am especially good at pickling cucumbers, so I will share my secrets with you so that the cucumbers are of the highest quality even for the first time.

If you follow all the subtleties and do not deviate from the recipe, then you can boast the title of the best hostess who prepares a delicious and crispy appetizer!

Pickling cucumbers essentially has two radically different recipes, which differ in the way of pickling - hot or cold. I prefer the second option, which I inherited from my grandmother - there is no need to mess with the pickle. What to choose for yourself is a matter of your taste.

Before I found my recipe for pickling cucumbers, I had to try an incredible number of different options. At first I didn’t get anything good. As it turned out, the problem was not the cooking method, but the vegetables themselves. Either I chose the wrong cucumbers, then I prepared them in the wrong way. So I returned to my grandmother's recipes, learning how to select the right ingredients.

Little tricks of salting

Therefore, before you figure out how to salt cucumbers, check out some small (but very important!) Tricks:

If you want delicious pickles, the recipe will not be the main one. It is much more important to buy fresh vegetables, preferably only collected from the garden. I am lucky in this regard - all my greenery grows in my small garden.
For pickling cucumbers, only pimpled vegetables are suitable. In my experience, the best varieties are Rodnichok and Nezhinsky. Although any will do - most importantly, with pimples.
It is imperative that the vegetables are the same size. This is not important, but otherwise the pickling of cucumbers will be uneven.
Ideal if you can use spring or well water. In extreme cases, a purchased one is suitable - it must necessarily be non-chlorinated. Therefore, never use tap water.
Cut off the butts of the cucumbers and soak them in cold water. In most cases, it is advised for 2 hours, but I leave it on for 6-8 hours. A little trick: water must be replaced with fresh water every hour and a half.
To keep the vegetables evenly salted, stack them vertically in the jars. Do not tamp too tightly - the snack will not come out crispy. But this is the most important feature!
With the cold method of salting, the jars can simply be washed, but with the hot one you should not forget about steam sterilization.

Cold salted cucumbers

For a three-liter jar, we need:

Cucumbers - 2 kg
Dill umbrella - 2 pcs.
Cherry leaf - 2-3 pcs.
Oak leaf - 3-4 pcs.
Black currant leaf - 2-3 pcs.
Grape leaf - 2 pcs.
Garlic - 5 cloves
Black peppercorns - 10 pcs.
Water - 1.5 l
Salt - 80-90 g

Other spices or herbs for inspiration and taste. It can be mint, tarragon, basil, savory. If you like bright green cucumbers, like fresh ones, then additionally add about 50 g of vodka to the jar.

Preparation

1. At the first stage, I wash vegetables and herbs, cut off the tips of the cucumbers and soak them, as described above.

2. Cooking cold brine

To do this, heat a little water and dissolve salt in it. To make it easier to calculate the required amount of salt for a large amount of conservation, take from the consumption 50-60 g per liter of liquid. When the salt has dissolved, fill it with ice water and filter the resulting brine.

3. Now you need to put the cucumbers. To do this, we divide our herbs and garlic into several parts and alternate with vegetables. At the very top there should be leaves. We fall asleep pepper.

Many people close jars with plastic lids at once. But I advise you to leave the preservation to ferment for a day or two at a temperature of 25-30 degrees, covering the jars with gauze. Then we hide the jars in a cool place with a temperature of no higher than +1 degrees for 10-12 days.

Oxygen access is an important factor in making delicious cucumbers. At the end of the fermentation period, we begin to taste our appetizer. When ready, add the brine (if necessary) to the top and close the jars. I buy special lids for hot, which must first be lowered for thirty seconds into boiling water, and only then closed.

It is necessary to store conservation at temperatures up to +4 degrees, that is, in a cellar or refrigerator.

Hot salted cucumbers with tomatoes

I also have an interesting recipe for pickling cucumbers with tomatoes. I always close them together - it's easier, and much tastier. You need the following ingredients for a three-liter can:

Cucumbers - 1-1.5 kg
Tomatoes - 1 kg
Dill umbrella - 3 pcs.
Carnation - 5 pcs.
Black currant leaf - 5 pcs.
Bay leaf - 2-3 pcs.
Salt - 4 tablespoons
Sugar - 3 tablespoons
Black pepper, peas - 10 pcs.
Table vinegar (9%) - 3 tbsp.
Water - 1-1.5 liters.

Preparation

1. Sterilize cans with steam

If someone did not do this, then everything is very simple. A large saucepan is placed and water is boiled. Above you need to install some kind of mesh. We take a clean, dry jar, turn it over and place it over boiling water. Remove carefully after about 10 minutes.

2. Prepare cucumbers in the same way as in the previous recipe. Then we lay them in layers one by one: greens, cucumbers, tomatoes. Put peas and bay leaves on top.

3. Now we boil water in an enamel bowl. Pour into jars and leave under a closed lid for 10-15 minutes.

4. Drain the water back into the pot. To prevent the contents of the jar from falling out, it is best to use a special plastic lid with holes.

5. Boil water a second time and pour into a jar. Add vinegar and cover the jar. We quickly turn the jar over, wrap it with a blanket or something warm. After a day, we remove the conservation in a dark and dry place.

In general, all the tricks to make a delicious and crispy snack on your table in winter. I hope my recipe for pickling cucumbers will be useful to you, and you will please your family. Good luck in cooking!

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

So, everything is cognized by comparison, and I like pickles in the cold way most of all. 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 pickled cucumbers, 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 keep them in the refrigerator. This summer my daughter and I were visiting my grandmother and salted 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 pickles, 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 with cucumber, any cans and nylon (plastic) lids are required. I do not recommend taking metal screw caps, as they rust (both inside and outside ...)

So, for pickling cucumbers, we need the following:

Cucumbers
Clean and dry cans 1 liter, 2 liter or 3 liter
Nylon caps
Horseradish leaves
Dill umbrellas
Black peppercorns
Peeled garlic
Chilli pepper
Dry mustard
Oak leaf (for crunching cucumbers)

For brine:

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

Preparation:

If you can put less salt in, 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 (or better for 5-8, especially if they are purchased cucumbers). This must be done in order for the cucumbers to get the missing water, otherwise they will get it from the brine and it may not remain at all in the jar. Rinse the cucumbers under running water. The ends of the cucumbers do not need to be trimmed.

Wash jars and lids. (I do not sterilize or dry them in this recipe. But if you pour boiling water over the jars and lids, it will only be a plus).

Arrange the cucumbers, shifting evenly with herbs.

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

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

Stir well and let stand. Usually a precipitate is obtained from the coarse salt. I don’t pour it into the jar. Fill the jars to the very top. Cover with regular plastic lids and place in a cool place.

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

Sometimes it is necessary to add brine (until the foam is completely displaced from the can and the edge of the neck, that is, on the very edge of the can, the brine is based on 1 liter of water - 2 tablespoons of salt).

The cucumbers will ferment. This is normal. They can become cloudy and foamy, but then the brine will brighten over time and the foam will go away.

Pickled cucumbers are a primordially Russian appetizer, without which no feast is complete. And they perfectly complement everyday food with their piquant taste and spicy aroma. They are used as a side dish and as an irreplaceable ingredient for many favorite dishes. How can you imagine our winter menu without vinaigrettes, pickles or New Year's salad Olivier? Each housewife has her own recipes and secrets of how to close pickles for the winter so that they are crispy, strong and tasty.

For salting, greens (unripe fruits of "milk" ripeness, used for food) are best suited in the so-called "Russian shirt" - with a fairly dense skin, covered with rare large tubercles with black or white thorns. These include such well-known varieties as "Salting", "Nezhinsky", "Phoenix", etc. High quality in salting and pickling is also demonstrated by owners of Dutch or German "shirts" - with smaller and more often located tubercles-pimples, densely pubescent along the entire surface. Due to the large number of thorns that break off when picking and washing cucumbers, many micro-holes - tubules - appear in the peel. Through them, the brine gets inside faster, and the cucumbers are salted more evenly.

When harvesting densely pubescent greens, you can not cut them off at the base and take a smaller amount of spices and herbs.

Now there are many varieties and hybrids of cucumbers, bred specifically for processing and having pickling, canning or universal purposes. For home and industrial preservation, they usually take small greens that fit well in jars. Some housewives close very small pickles (3-5 cm) or gherkins (I group - 5.1-7 cm, II group - 7.1-9 cm) - children especially like these cucumbers. Those who prefer sweeter (salad), but large-fruited versions, for example "Zozulya F1", either remove the cucumbers before they have time to grow, or cut them into pieces before placing them in jars.

Preparing cucumbers for pickling

It is best to use freshly harvested greens for conservation. If you plan to close them only after a few days, then you need to store them in the refrigerator. The longer they are stored, the longer they should be soaked before pickling or pickling.

Harvested cucumbers first sorted and rejected all overgrown and overripe, spoiled and damaged specimens. Greens that are suitable in size and appearance are thoroughly washed, removing dust, dirt and wax deposits. Then put it in a large container, fill it with cold water and let it stand for several hours (from 2-3 to 8-10, depending on the size and freshness). During soaking the water is changed several times, rinsing the greens and removing dry remains of flowers from the tops. Many are concerned about the question of whether it is possible to pickle bitter cucumbers. Experienced housewives say that it is, since when soaked, the cucumber bitterness disappears, especially if you first cut the stalks or the places where they are broken off along with part of the base.

Canned cucumber is very capricious. So that the jars of pickles do not grow cloudy and do not explode, some advise to deal with harvesting on days favorable according to the lunar calendar: on the waning moon (in phase 3-4) during its passage along the signs of Aries, Taurus, Leo, Sagittarius and Capricorn. There is also an opinion that women should not do canning during menstruation. You can listen to such advice and signs, but, in any case, when it is better and how to salt cucumbers correctly, everyone decides for themselves.

Important stages of preparation are also considered selection of containers for pickling and necessary ingredients. In the old days, cucumbers were salted exclusively in barrels or tubs of unsalted oak. Nowadays, not everyone can afford such a luxury: it is practically impossible to find barrels, and it is not very convenient to store them in a city apartment, therefore housewives with large volumes of workpieces manage mainly with enamel pots or plastic buckets, and in most cases they immediately use glass jars.

The barrel of pickles was often lowered to the bottom of the river and taken out only in the spring. Prolonged salting at a cold temperature provided a rich taste and aroma, as well as an indescribable crunchiness.

The second most important ingredient (after cucumbers) is salt. In conservation, it is customary to use large stone food, not iodized salt. Some believe that coarse sea salt gives a good taste to the blanks, but this is a controversial point: you can not guess with the dosage, since you need to put it more than the traditional one (and sea salt is much more expensive). Water quality also plays an important role. If there is no well or spring at hand, then you need some kind of purified one.

Of the rest of the ingredients, preliminary preparation is also required garlic, greensand Bell pepper... Garlic cloves are cleaned and cut into pieces, dill and all kinds of leaves (horseradish, black currant, cherry, tarragon, oak) are washed, and, if desired, also scalded with boiling water; peppers are washed and cut: Bulgarian peels are removed from seeds, bitter is usually not.

The most popular recipes for harvesting cucumbers

You can salt cucumbers as cold way: by fermenting them in the process of lactic acid fermentation, and hot waypouring boiling water. Cold pickling is definitely healthier, but takes longer to cook. Hot is faster, but it often uses an additional preservative (vinegar), that is, the cucumbers are actually pickled.

Supporters of a healthy diet successfully replace store-bought (9%) vinegar with natural: apple cider, grape, etc., but add 1.5 times more of it. We offer you the most popular and simple recipes with step-by-step cooking technology.

Cold-cooked cucumbers, when fermented, retain all the nutrients and acquire a mild sourness.

Servings / Volume: 2-3 liter cans

Ingredients:

fresh cucumbers - 2 kg;
rock salt - 90-120 g;
water - 1.5-2 l;
dill, umbrellas - 3 pcs.;
garlic - 3-6 cloves;
leaf of cherry, black currant, oak - 3 pcs.;
horseradish, leaves or root (in pieces) - 3 pcs.

Technology cooking:

The bottom of a prepared container, for example a three-liter jar, is lined with leaves, dill and garlic cut into slices are added.
In parallel, a brine is prepared at the rate of 60 g of salt per 1 liter of water.
The jar is filled with cucumbers, previously soaked in cold water for 3-6 hours. The bottom row is usually made from the largest cucumbers, placed vertically, close to each other. The rest are placed as conveniently.
The filled container is poured with brine - room temperature or slightly warm (no higher than 35-40 ℃). Warm pouring stimulates the activity of lactic acid bacteria, which speeds up the onset of fermentation.
The jar is covered with a lid or a layer of gauze; in containers with a wide neck, the contents are covered with a flat plate and a slight oppression is placed on it so that the cucumbers are completely covered with brine.
The workpiece is kept for 3-4 days at room temperature. Then it is necessary to interrupt the process of intense fermentation, otherwise the cucumbers may acidify, soften and lose crunchiness. To do this, the container with cucumbers is removed to a cold room or heat treatment is carried out: the brine is poured into an enamel pan and boiled for 5 minutes, the cucumbers are washed with hot water, poured with boiling brine (if it is not enough, you can add boiling water); the jars are covered with lids and sterilized for 12-15 minutes, after which they are immediately sealed hermetically.

When using cold brine and without heat treatment, cucumbers will take about a month for salting. You can store pickled cucumbers in this way without sterilization in the refrigerator in jars under nylon lids or in a large container in the basement. And it is convenient to put sterilized and hermetically sealed cans in a pantry or kitchen cabinet, where they will be safely stored even at normal temperatures.

In old recipes, there are recommendations for fermenting cucumbers in barrels along with small watermelons. Many housewives also make a salty assortment of cucumbers and green or brown tomatoes.

This is perhaps the simplest recipe and has many variations. Cucumbers are cooked much faster when cooked quickly and remain crispy, and various combinations of spices and herbs help to diversify the shades of taste and aroma.

Servings / Volume: 6-7 liter cans

Ingredients:

fresh cucumbers - 5 kg;
rock salt - 120-150 g;
water - 3 l;
dill, umbrellas - 6-7 pcs.;
bulgarian pepper - 3-4 pcs.;
bitter pepper - 1-6 pcs. (depending on size);
garlic - 6-7 cloves;
cherry leaf, black currant - 6-7 pcs.;
horseradish leaf - 3 pcs.

Technology cooking:

After standard preparation, cucumbers are laid out in jars, at the bottom of which are placed leaves, dill, pepper and garlic.
Prepare a brine by adding salt to heated water, bring to a boil and boil for 2-3 minutes, stirring, so that the salt is completely dissolved.
Filled cans are poured with boiling brine, covered with lids and left at room temperature for 5-7 days. In boiling water, the bulk of the bacteria die, and the cucumbers do not ferment, but simply salted. You can start eating them just a few hours later as lightly salted.
For long-term storage, the workpiece is either removed to a cold place or the brine is drained, brought to a boil and re-poured with cucumbers. The cans can be rolled up immediately after the second pouring or after additional sterilization / pasteurization in a pot of boiling / hot water or in an oven.
The sealed cans are turned upside down, wrapped in an old blanket and left to cool completely. Then stored under normal conditions.

Hot pickled cucumbers are good as an independent snack and are suitable for adding to various dishes, as they do not contain excess acid.

Video

We picked up some more interesting video recipes for pickling cucumbers - with mustard, with vodka and with chili ketchup:

For several years she worked as a TV program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, he prefers harvesting, but for this she is ready to regularly weed, pick, pinch, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits are grown by your own hands!

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Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus - rotted manure or bird droppings. Compost - rotted organic residues of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a better fertilizer, and compost is more readily available.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of the varieties (“varieties resistant to late blight” is just a marketing ploy).

Humus - rotted manure or bird droppings. It is prepared like this: manure is piled up or piled, sandwiched with sawdust, peat and garden soil. The collar is covered with a film to stabilize the temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years - depending on external conditions and the composition of the feedstock. The output is a loose homogeneous mass with a pleasant smell of fresh earth.

It is believed that some vegetables and fruits (cucumbers, stalk celery, all varieties of cabbage, peppers, apples) have a "negative calorie content", that is, digesting more calories than they contain. In fact, the digestive process uses only 10-20% of the calories from food.

Compost - rotted organic residues of various origins. How to do it? Everything is stacked in a heap, a hole or a large box: kitchen leftovers, tops of garden crops, weeds mown before flowering, thin twigs. All this is interlayered with phosphate rock, sometimes with straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with foil. In the process of reheating, the heap is periodically ted up or pierced for the flow of fresh air. Usually the compost "matures" for 2 years, but with modern additives it can be ready in one summer season.

It is necessary to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is as high as possible. Flowers are supposed to be picked with hands, breaking off rough pedicels. The collected flowers and herbs are dried, scattered in a thin layer, in a cool room at a natural temperature without access to direct sunlight.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) need shelter as well as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have shallow roots. This means that without shelter, they freeze out. Assurances of sellers that strawberries are "frost-hardy", "winter-hardy", "endure frosts down to -35 ℃", etc., is a deception. Gardeners should remember that the root system of strawberries has never been changed.

Oklahoma farmer Carl Burns has developed an unusual variety of colorful corn called Rainbow Corn ("rainbow"). The grains on each ear are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selection of the most colored common varieties and their crossing.

Who does not like to feast on salty crispy cucumbers! If you follow some simple salting rules, even the most common recipe for cooking cucumbers 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 should be performed regardless of the method of salting.

When salting, follow the general rules:

It is recommended to pickle cucumbers 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 the characteristic crunch.
It is better to salt fruits of different sizes separately so that the marinade evenly saturates each vegetable.
Preparing brine requires specially prepared water. It should be filtered, and ideally from a well or source.
To make the cucumbers 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 baking soda gruel and steam;
rinse the barrel thoroughly until the water is clear of sawdust and the characteristic odor disappears. Next, it must be filled with water and kept for several days in order for it to dry out, and small cracks and gaps disappear. We wash with a solution of soda - 1 teaspoon for 2 liters. water;

Attention:barrel preparation should be started a few weeks before harvest.

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

Leaves of fruit trees and shrubs, for example, 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 container area. To do this, the recommended amount of seasonings should be roughly divided into 3 equal servings. 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. This could be a refrigerator or basement.

Cold ways of pickling cucumbers

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

1 way

Ingredients:

Cucumbers are selected for the container capacity, provided they fit snugly together.

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;
mustard powder - 1 tsp.

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

Cooking process:

Divide the spices into 3 equal parts. We put one part on the bottom of the can.
We spread the cucumbers vertically so that they fit tightly to each other.
After filling the jar to the middle, lay out the second part of the spices.
Putting all the fruits tightly to the top, add 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.
Then we drain the brine, boil it and cool it.
Pour the resulting solution back into the jar and close it with a nylon lid.

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

2 way

The simplest and easiest cooking method, the only drawback of such cucumbers is their short shelf life. This method is not suitable for harvesting cucumbers for the winter - after such salting, cucumbers 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:

We wash the cucumbers in cold water and cut off the ends on both sides.
Put the prepared cucumbers in a tight bag, sprinkle with salt and mix thoroughly.
We cut each clove of garlic in half and crush it 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 today's world, this salting method is not for the lazy. Minus - a lot 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. She will transfer her smell and tart taste to the fruit.

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:

Spices are placed on the bottom of the tub or barrel, previously divided into 3 equal parts.
Spread the cucumbers in a horizontal position to the middle, and send the next part of the seasonings.
Fill the container to the top, fill it with the remaining spices and fill it with brine.

It is necessary to put oppression on top so that the fruits are constantly in the brine. Store cucumbers in a cool place.

The given recipes for salting cucumbers are very simple to execute, do not require a lengthy preservation procedure, so they are suitable even for beginners.

In this video, you will learn an easy way to cold pickle cucumbers:

Pickled cucumbers according to this recipe are canned without the addition of vinegar and other acids. They turn out to be crispy and very tasty, they are perfectly stored all winter, and not even one, in an apartment at room temperature!

Our pickled cucumbers in cans are as good as real barrels, and there is no need to be afraid that they will oxyderate.

Salted cucumbers

Composition:

for two 3-liter jars of pickled cucumbers

4 kg of small cucumbers (or 3 kg of medium)
5 liters of brine: for 1 liter of water - 1.5 tbsp. heaping spoons of coarse non-iodized salt
greens (not everything is possible):
- horseradish leaves 3-5 pcs
- 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 pepper pods
horseradish root (optional)

Video recipe for pickling cucumbers for the winter:

Pickled cucumbers - recipe:

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

Salting products
Before pickling the cucumbers, fill them with cold drinking water, so that they are covered, and leave them 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 pickle out of the jars, it also contributes to crispness. But if the cucumbers are only from the garden, you do not need to soak.
Soak cucumbers
After that, we drain the water from the cucumbers and rinse them.
Cut hot pepper and peeled horseradish root into pieces.
We cut pepper and horseradish
At the bottom of a large saucepan or other container, place part of the leaves and a few pieces of pepper and horseradish, if used. Then a layer of cucumbers (no need to trim off the ends). Then spices again. Thus, we shift all the cucumbers, making the last layer of leaves.
We shift cucumbers with spices
Stir salt in cold drinking water.
Pickling brine
Fill the cucumbers with the resulting brine to cover. It took me about 5 liters of brine.
Fill the cucumbers with brine
We put a flat plate on top and put a 3-liter jar of water on it as a load so that the cucumbers do not float.
We leave for salting
We leave for salting for 2-5 days, depending on the temperature in the house. If it's hot, then 2-3 days will be enough, and if it's cool - up to 5 days. A white film will appear on the brine surface - do not be alarmed, this is not mold, but lactic acid bacteria. The readiness of the cucumbers can be tested for taste (they will be delicious), they will also change color.
Pickling cucumbers for the winter
Now we drain the pickle from the cucumbers into another container, we still need it.
Pickle with pickles
Throw away the herbs and spices, and wash the cucumbers themselves in water.

We wash the cucumbers
We put them in well-washed jars.
Pickled cucumbers in jars
Bring the brine to a boil.
Boil the brine
Pour the brine into the jars to the very top and cover with lids (the lids can be washed well, but just in case I always boil them for a few minutes). We leave for 10 minutes.
Fill with boiling brine and let stand 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). We cover the jars for this time with lids.
Fill the cucumbers with boiling brine again, so that a little pouring overflows the edge (we put the jars on the plates).
We roll it up with a typewriter.
We close pickles for the winter
Turn the cans upside down and wrap them in a warm blanket until they cool completely.
Turn over and wrap the cans
We put the cooled jars with pickled cucumbers in the pantry or cellar for storage until winter :). At first, the brine in them will be cloudy, but after a while it will clear up, and a sediment will form at the bottom.

Pickles 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 delicious and healthy cucumbers, as well as add them to various dishes, such as or!