The conservation season is in full swing, so let's not waste time and make delicious homemade preparations for future use! Now is the peak of the sale of cucumbers, and in a couple of weeks it will already be possible to close the tomatoes. Therefore, today I propose to make pickled cucumbers for the winter in jars (without vinegar), and a little later I will share a delicious recipe for twisting tomatoes.
By the way, cucumbers can not only be fermented (cold method) or rolled up in a sterilized container (hot method), but also made quick pickled ones, literally in half a day!
And pickled cucumbers for the winter, according to my recipe, turn out to be very crispy, well saturated with brine and spices, but at the same time they are not oversalted, only in moderation.
They are prepared very, very easily. Perhaps this is the simplest version of those blank recipes that I know. At the same time, the cucumbers turn out to be what you need - not oversalted and not too sour. In general, such blanks come in handy in winter!
Ingredients for a 3L can:
- Cucumbers - 2 kg
- Dill branches with inflorescences - 3-5 pcs.
- Currant and cherry leaves - 5 pcs.
- Garlic - 5-6 cloves
- Horseradish leaves - 3-4 pcs.
- Salt - 100 gram glass
How to prepare cucumbers for the winter without vinegar
It is better to take medium-sized cucumbers. So, fill them with cold water for 3 hours. Then wash them well.
I also wash the greens, clean the garlic.
At the bottom of a clean three-liter bottle, put half of the prepared greens: cherry leaves, currants, garlic, dill branches, horseradish leaves.
This is how everything will look at this stage:
Put the cucumbers tightly up to half the jar.
Then toss in the remaining garlic and herbs.
And fill the jars to the top with cucumbers.
Fill a 100-gram glass with salt.
We take a half-liter jar, pour cold water into it and stir the salt.
We pour it into a bottle for cucumbers.
And we fill it to the top with cold water. Salt is a natural preservative, so the curl can be done without vinegar.
We cover with a regular plastic lid. We turn the bottle over several times in our hands. And we send him to the basement to wait for winter. In the basement, they themselves reach the desired condition. The brine will become cloudy - but there is nothing to worry about - it should be so. The only thing is that after a couple of weeks you will need to add some cold water - about half a glass.
That's all, delicious pickled cucumbers for the winter are ready!
If you do not have a basement, then 3-4 days after you have poured the cucumbers with water and salt, and by this time they have already become lightly salted, this water must be drained into a saucepan, brought to a boil and be sure to remove the foam formed during the boiling process! Next, add 1.5 tablespoons to a 3-liter bottle. vodka so that the cucumbers do not explode 100% and just pour this boiling brine over the cucumbers and seal.
Bon appetit in winter!
The process can be roughly divided into two stages: sourdough and canning. You can preserve cucumbers on the fourth day, but it is better to wait for the fifth or sixth day.
- 5-6 kg of young cucumbers;
- horseradish leaves, a handful;
- dill umbrellas 8-10 pcs.;
- cherry leaves - 4-5 pcs.;
- 5-6 garlic cloves;
- 3 tbsp salt.
Tails are cut off from cucumbers and soaked in a bowl of water for 2 hours. Prepare greens - washed under water and dried on a towel.
In a wooden barrel with a capacity of 8-10 liters, half of the harvested herbs, garlic and cherry leaves are placed on the bottom. Cucumbers are placed on top in rows, and then again z e laziness.
Dissolve salt in cool water (4 liters). Pour the brine into a bucket, shake the contents a little. It is advisable that the cucumbers are under water. A plate with a load or oppression is placed on top of the bucket and the vegetables are left to sour for two days at room temperature.
When time passes, the cucumbers are removed from the brine, but not washed, but immediately placed in a clean container for further storage. The brine is filtered through cheesecloth to remove foam and herbs, poured into a saucepan and brought to a boil. Then it is poured into jars of cucumbers to the very top.
Put jars of cucumbers in a saucepan filled with water and turn on the heating. Sterilized within half an hour. Then the cans are rolled up with tin lids, cooled and stored in a dark place.
For pickling cucumbers, you can take an enamel bucket or basin.
With horseradish and garlic
You can dilute the sour taste of sauerkraut by adding a spicy note in the form of horseradish and garlic. They will add spice to the appetizer. Cucumbers are harvested directly from jars.
Ingredients:
- 2.2-2.5 kg of cucumbers;
- horseradish root - 2-3 pcs.;
- horseradish leaves 5-6 pcs.;
- a handful of peeled garlic cloves;
- for starting dill and parsley;
- 3 tbsp rock salt;
- 4-5 oak leaves.
In a three-liter jar, half of the total volume of garlic, herbs and leaves are placed on the bottom. The horseradish root is chopped with a knife and ½ part is sent to the rest of the jar. Cucumbers are placed vertically in a container, and greens, garlic, leaves and horseradish leftovers are laid on top of them with the last layer.
Dissolve salt in 3 liters of cool water. Pour the contents of the jar with brine, and put it in a warm room for fermentation. You do not need to cover with a lid, you can cover it loosely with a saucer.
When fermentation is in full swing, then remove the foam from the workpiece. On the sixth day, the brine is poured into a container and put on a fire to boil. The boiled mixture is poured back to the cucumbers and sterilized in the oven for 10-15 minutes. Then close the jar with a lid and allow to cool. After cooling, the snack is removed to the refrigerator.
A simple recipe for sauerkraut for the winter
For 5 days, you can ferment cucumbers using the simplest method. When harvesting, it is better to use spring water - it has a low hardness and a high degree of purity.
Ingredients:
- 1.5 kg of young gherkins;
- 1.5 liters of water;
- 2 tbsp salt;
- 4-5 peas of allspice;
- garlic head;
- 5-6 dill umbrellas.
Put a couple of dill umbrellas, 3-4 cloves of garlic and peppercorns in a small, deep saucepan.
The cucumbers are washed under water, the tails are cut off and sent to the pan.
A tablespoon of salt is dipped into the water and stirred until it is completely dissolved. When the salt has dissolved, pour the brine into a saucepan.
A plate is placed on top of the cucumbers, and a liter jar of water is placed on top. Leave the gherkins to sour for 3-4 days.
After the time has elapsed, they take out the cucumbers from the pan and put them in jars. The brine is filtered through cheesecloth and boiled. They taste it - if there is not enough salt, you can add another teaspoon.
Pour cucumbers with brine. Banks must be sterilized in boiling water for 20 minutes, only then they are rolled up with lids and put away for storage. You can try cucumbers after 2-3 weeks.
Attention!
You can understand whether the fermentation process is over or not by the bubbles appearing on the brine surface. If there are a lot of bubbles, then fermentation is in full swing. In this case, the cucumbers are left to ferment for another day or more.
With spices
You can add aroma to sauerkraut with the help of allspice, cloves, coriander, bay leaf. All these spices only enhance the taste of vegetables, make it richer and more pleasant. The composition of the spices can be changed at your discretion.
Ingredients:
- 1.8-2 kg gherkins;
- 2 tbsp salt;
- 2 liters of water;
- 5-6 peppercorns;
- ½ tsp coriander;
- 3-4 pcs. bay leaf;
- 2-3 pcs. carnations.
Coriander, cloves and pepper are placed in a jar with a capacity of 2-2.5 liters. The bay leaf is broken into several pieces and sent to the contents of the jar.
Cucumbers are soaked in water for at least an hour, then tails are cut from the fruit and placed in a container while standing.
In a separate container, mix salt with water, then pour the resulting mixture over the cucumbers. Leave the contents of the jar to sour in a warm room for 5-6 days.
When fermentation stops, pour the brine into a saucepan and bring it to a boil a couple of times. Then pickled cucumbers are poured with a hot mixture and the jars are immediately rolled up. After cooling, the workpiece can be stored in a dry, cool place.
With mustard
Another favorite ingredient in cucumber sourdough is mustard, which gives the fruit its characteristic astringency. You do not need to add mustard, the taste of vegetables does not deteriorate at all.
Ingredients:
- 2 kg of cucumbers;
- half a bitter pepper;
- ½ tsp mustard;
- 4-5 dill umbrellas;
- 3-4 garlic cloves;
- horseradish leaves, 2-3 pcs.
- 2 tbsp salt;
- water - liter.
Prepare the ingredients: cut the pepper into cubes, tear the horseradish leaves into several small pieces. If the garlic cloves are large, cut them in half. The prepared ingredients are placed in a saucepan.
Cucumbers are soaked for an hour in water, washed well and cut off the ends. Transfer the fruits to a saucepan.
Salt and mustard powder are dissolved in a liter of water. Mix the contents well and pour into a saucepan. Cover the cucumbers with a plate, put a load on it and leave the contents to ferment for 5-6 days.
Last year, I followed my mom's recipe with added vinegar. It happened so, for reasons I cannot explain, the lids of half of the cans bounced off, I had to re-prepare the brine and close them again, which helped them to stand the long cold winter. But, when preparing the second brine, I forgot that salt should not be added, because the cucumbers successfully absorbed it from the first, and it turned out that I, thus, oversalted them. Well, but when preparing the famous Olivier or pickle, you didn't have to salt the dishes at all.
This year, I decided to cook sour cucumbers for the winter without vinegar according to my mother-in-law's recipe. All my household liked them very much. Can you say something against the whole big family? Of course not. Therefore, I undertook to intensively study the recipe for how to make sour cucumbers and that's what happened.
For cooking we take:
- cucumbers - how many you bought,
- water,
- two tablespoons of salt in 1 can,
- black peppercorns,
- sprigs of dill flowers,
- horseradish leaves,
- cloves of garlic,
- tarragon,
- vodka,
- acetylsalicylic acid - 1 pc. for 1 can.
Recipe with photo step by step:
I am not considered an adherent of adding tablets to the canning, as I do not find it useful. But according to the old recipe, how to pickle sour cucumbers, you have to do it.
First you need to thoroughly wash and sterilize the jars, then wash the cucumbers and cut the tails on both sides. Next, put horseradish leaves, dill sprigs, black peppercorns, garlic, tarragon, two tablespoons of salt on the bottom of the can. We lay the jar with cucumbers, fill with cold water, cover with a lid and leave the jars for three days so that all the bitterness comes out, and the cucumbers are soaked in brine. The jars should be placed in bowls because the water will surely flow out. And also, you can throw salt into the water, and then pour it into jars, although this is at the discretion of each hostess personally.
And so, after 3 days, we carefully pour the brine into a saucepan, in which we will boil it. We do this carefully so that the sediment formed at the bottom of the can remains. Then, while the brine is boiling (we do not add anything to it), rinse the cucumbers in a jar under running water. Yes, and be sure to set the lids to boil. We throw one aspirin tablet into the jars and pour 1 tablespoon of vodka. 
Fill with boiled brine and tighten with lids. We send all sour cucumbers to the cellar until winter. Although, if you wish, you can try one can now. But in general, they still need to stand for a while, then they turn out to be simply excellent.
The process of pickling cucumbers is as follows:
- Pre-soaked cucumbers together with spices are placed in a clean container and filled with brine.
- In brine and fruits, lactic acid, acetic acid, butyric acid and yeast bacteria begin to actively develop, which start the fermentation process.
- During the fermentation of sugar in cucumbers, a natural preservative called lactic acid is released in large quantities. It stops or inhibits the activity of putrefactive bacteria and mold, which lead to spoilage of vegetables.
Under the influence of these factors, cucumbers are preserved, acquiring special taste, specific smell and long shelf life.
How to choose a vegetable?
As a result of centuries-old selection, about 200 varieties of cucumbers have been bred and not all of them are suitable for fermentation. To choose a suitable vegetable among them, you must adhere to such criteria.
The optimal size for a cucumber ranges from 9 to 12 centimeters. Fruits at this stage of ripening contain a large amount of sugar and lactic acid, which are necessary for high-quality fermentation.
It is undesirable to use overripe cucumbers, since voids filled with air are often formed inside such fruits. Due to excess air, the fermentation process in the fruit is uneven, and the cucumber becomes very soft.
The color of the sourdough cucumber should be dark green., preferably with light tips or white stripes on the sides. Varieties with such external data ferment the fastest. But if there are no such cucumbers, others will do as well, the main thing is that their color is not yellow.
You should choose cucumbers with a thin skin and black pimples, since such a skin contributes to the uniform and rapid absorption of the brine into the fruit. Poor absorption of the liquid leads to the fact that the sugar contained inside the fruit begins to ferment, but since the decay products are not released outward, the cucumber acquires a bitter taste and an unpleasant aroma.
Some supermarket cucumbers can be waxed with paraffin for a longer shelf life and a glossy shine. Paraffin dissolved in brine can cause indigestion.
Watch a video on choosing cucumbers for pickling:
Preservation methods and their differences
To understand the differences between pickling, pickling and pickling cucumbers, you should consider each of these processes in more detail.
Ferment
Pickled cucumbers are preserved due to lactic acid, which is formed as a result of fermentation of fruits in saline solution. This method of preservation allows you to partially preserve the cucumber taste and smell.
Salting
Pickled cucumbers intended for storage in an apartment differ from pickled cucumbers in that they are canned mainly due to a large amount of salt, and lactic acid has a supporting role in this process. The salt content in the salting solution is from 3 to 5%, and for fermentation from 1.5 to 2.5%. There are also significant differences in acidity levels.
Pickling
In this case, the cucumbers are cooked in a marinade: a boiled solution of water, salt, sugar and vinegar. Boiling water with acetic acid destroys bacteria that cause cucumber to rot, and with them most of the useful vitamins and minerals contained in the fruit.
In a barrel and in a can - what's the difference?
The differences between the two types of starter culture are as follows:
- with barrel sourdough for the winter, it is necessary to ferment and store the cucumbers in a barrel or metal container, in a dark and cool place;
- with the canned storage method, the cucumbers are first fermented, and then rolled over the cans and closed with plastic lids.
Canned cucumbers, closed with a lid, are stored for a little longer than barrel cucumbers.
Barrels and jars tend to taste the same, if the technology of preparation and storage of fruits was not violated, and the fruits themselves were correctly selected by the type of peel and size.
Benefit and harm
Lactic acid and some other vitamins and trace elements that are found in fermented cucumbers have a positive effect on the body:
- cholelithiasis;
- hypertension;
- atherosclerosis;
- pyelonephritis;
- obesity from the second degree;
- kidney disease.
Watch a video about the benefits and dangers of pickled (pickled) cucumbers:
Calories and vitamins
The average calorie content in one cucumber from a jar of sauerkraut is 11.2 kilocalories... The vitamin and mineral composition of this product is as follows:
- potassium;
- phosphorus;
- magnesium;
- calcium;
- zinc;
- iron;
- vitamins of groups C, B, PP.
ATTENTION: Pickled brine contains many beneficial enzymes and oils that are derived from cucumbers, herbs and spices.
Cold salting method
A recipe for how to cook pickled cucumbers for the winter, as well as crispy, like barrel cucumbers without sterilization, in cans in a cold way. This salting technology does not require boiling the brine, as well as thorough disinfection of cans and their subsequent rolling.
It is strongly not recommended to soak and ferment cucumbers in tap water, as it is too hard due to the high content of lime and other harmful substances in it. This will negatively affect the flavor of the fermented product.
Sequencing:
- Before pickling, cucumbers must be pre-soaked in clean water for several hours. This will allow them to draw in the right amount of moisture so that they do not soak up the water from the can, thus reducing the amount.
- It is recommended to cut off the tips of the cucumbers before soaking, as they contain the highest amount of nitrates.
- Further, the cucumbers are vertically stacked in cleanly washed and preferably scalded with boiling water jars, where vegetables alternate with spices. Also, spices can simply fall asleep on the bottom of the jar, before stacking the cucumbers.
- Then the brine is prepared. To do this, you need to pour salt into a glass and pour warm water there, stirring it until the crystals completely dissolve.
- The resulting brine is poured into a jar.
- After the brine, the jar is poured with clean water to the very top. So that a layer of water covers the tips of the top layer of cucumbers, which will protect them from wilting, rotting and mold.
ADVICE: The poured vegetables should be allowed to ferment at room temperature for 3-4 days, after which the jars are closed with a plastic lid and placed in a cold place for permanent storage (cellar, refrigerator). After 30-45 days, they will be completely leavened.
Watch a video about the cold method of pickling cucumbers:
In pieces
If you need a recipe for the preparation of pickled cucumbers ready immediately to be served on the table or to be added to dishes, then this is a recipe for cucumber slices. It is on it that it is recommended to pickle too large, thick-skinned and overripe cucumbers, which are poorly fermented as a whole.
To prepare 4 kg of cucumbers you will need:
Procedure:
- The cut-off cucumbers are washed thoroughly, and then soaked in clean water for at least 2 hours. After soaking, the vegetables are cut into pieces, pepper is sprinkled on top of them and garlic is squeezed out.
- In a container, a marinade is prepared from vinegar, sunflower oil, sugar and salt, which are stirred until completely dissolved.
- Cucumbers are poured with marinade and placed in a cold place for 5-7 hours.
- When the cucumbers are pickled, the jars should be sterilized. To do this, put a saucepan with water on the stove, bring it to a boil and put a circle on top for sterilization, while not extinguishing the fire. On this circle, a jar is installed with the neck down and lasts for 10 minutes. The hot steam coming in will kill most microorganisms. They can also be sterilized by holding for 10 minutes in the oven at 160 degrees, or in the microwave at a power of 700-800 watts. Sterilized jars are placed in a clean place in the kitchen.
- Lids are also sterilized, for this they are boiled in water for several minutes, and then they are put off to lie just in hot water. Hot water is necessary for the lid to expand, which will make it easier to screw it in and then seal the jar when it cools down (the lid will narrow and grip the neck tightly).
- Cucumbers are laid out on the banks, which are poured with marinade, but not to the very neck, but a centimeter before it.
- A large basin or saucepan is placed on the stove, a towel is placed on its bottom, and jars of cucumbers on the towel. It is better to lay out the space between them with gauze or HB with a towel so that the banks do not touch each other with their sides. Then water is poured into the container, which should reach the "shoulders" of the cans. It is brought to a boil and held in this state for 10 minutes, until the jars and their contents are re-sterilized.
- After sterilization, the jar is tightly screwed onto the lid and turned upside down several times so that the brine moistens the top of the cucumbers.
IMPORTANT: Curled cans can be immediately sent to a dark pantry, they do not need daily maintenance under a "fur coat".
With aspirin
For cooking you will need:
Procedure:
- The cucumbers are washed and soaked for several hours.
- Jars and lids for them are sterilized in one of the ways described above.
- Cucumbers and spices are put in a sterilized jar, covered with salt and filled with cold water, after which they are closed and left to wander for a day.
- After a day, the brine obtained in this way is drained from the jar into the pan, where sugar is added to it. Bring the mixture to a boil and simmer for 2-3 minutes.
- They put 2 aspirin tablets in a jar of cucumbers, after which they fill it with boiling brine almost to the top, leaving a little space for a spoonful of vinegar, which is added at the very end. Then the jar is screwed on with a sterilized lid taken from warm water.
- Hot jars for a day and a half are tightly covered and covered with warm things so that the heat in them lasts as long as possible and kills all microorganisms inside. When they are completely cool, they can be put on long-term storage.
ATTENTION: Acetylsalicylic acid (one of the derivatives of acetic acid) which is found in aspirin is a good preservative and also makes cucumbers crispy.
Watch a video about pickling (pickling) cucumbers with aspirin:
Additives
Various types of vegetables can be canned with cucumbers.:
- tomatoes;
- zucchini;
- bell pepper;
- carrot;
- cauliflower;
- onion.
The list of inventory and ingredients, as well as the sequence of actions for creating an assortment with vegetables, are identical to those described in the recipe for cucumber slices.
How do I get a crunch?
To make the pickled cucumbers crisp, you need to choose the right variety before pickling. They should be of adequate size, with a thin but firm skin and dark colored pimples. The longer the fruits are soaked before fermentation, the better the result will be. Also, the crunching is facilitated by pickling with vinegar and adding vodka, horseradish and oak leaves to the brine.
How to extend the shelf life?
To keep pickled cucumbers longer, you should store them in the dark and cold.... To prevent mold, it is not recommended to add currant leaves to cucumbers. To get cucumbers from an open barrel or an uncorked jar, you need to use a sterilized fork treated with boiling water, and constantly close the jar with nylon so that the brine does not ferment. It is also necessary to periodically remove the mold film and fight against its occurrence with mustard powder or sprinkling the brine with horseradish shavings.
If not enough salt is added during the fermentation, the cucumbers may disappear or taste unpleasant. The same will happen if the storage conditions are inappropriate. Also, during storage of pickled cucumbers, mold may appear on the surface of the brine, which will give the product an unpleasant taste and smell.
How and where to store?
It is necessary to store fermented vegetables in a dark and cold place so that the sun's rays and high temperatures do not spur the fermentation process in brine. Such places are: a cellar, a basement, a refrigerator, a balcony, a storage room, as well as rarely open cabinets, which are located far from heating appliances.
Dishes
They can be added to vinaigrette, the legendary New Year's salad "Olivier", they can be supplemented with vegetable salads, or you can make pickle out of them. In total there are about 300 recipes where pickles are used.
How else can you make preparations for the winter?
- place them in an airtight container, pump out the air and store them in a refrigerator or pantry;
- coat with egg white and put in the refrigerator.
They can also be cut into mugs, cubes, or strips and frozen in the freezer.
Conclusion
With the help of fermentation, you can quickly and effortlessly prepare a large number of cucumbers for the winter.... If you follow the recipe exactly and observe the storage conditions, vegetables pickled in autumn will delight you with their taste until the beginning of next summer.
Step-by-step recipes for making crispy pickled cucumbers for the winter
2018-07-05 Natalia DanchishakGrade
recipe
Time
(min)
Servings
(people)
In 100 grams of ready-made dish
0.9 gr.
0 gr.
Carbohydrates
3 gr.17 kcal
Option 1. The classic recipe for pickled cucumbers for the winter
Cucumbers are fermented if the marinade is not vinegar, but lactic acid, which is produced during fermentation. It is thanks to her that the brine turns out to be cloudy, and the taste of the vegetable is saturated.
Ingredients
- half a chilli pod;
- 50 g of rock salt;
- two kilograms of fresh cucumbers;
- five slices of garlic;
- currant and cherry leaves - 20 g each;
- ten peas of allspice;
- 100 g of dill;
- seven bay leaves.
Step-by-step recipe for pickled cucumbers for the winter
We wash the cucumbers, place them in a deep container, fill them with clean water and soak them for six hours. Place the herbs and spices in a colander and rinse under running water. We dry it.
We wash the jars thoroughly and sterilize them over steam, or put them in the oven for a few minutes. We put half of the spices and herbs on the bottom. We fill the jars with cucumbers, filling them by two-thirds of the volume. Place the remaining herbs and spices on top.
Prepare the brine by dissolving salt in three liters of spring water. Pour cucumbers in jars with brine and leave to infuse for three days. Then pour the brine into a saucepan and bring to a boil.
Fill the contents of the jars with boiling brine, cover with tin lids and sterilize in a water bath. Banks with a volume of three liters - 20 minutes, liter - 15 minutes. Using a key, we seal it tightly, turn it over and cool it, wrapping it in a warm blanket.
Take spring or filtered water with a high level of hardness for making brine. Before souring, be sure to soak the cucumbers for several hours.
Option 2. A quick recipe for pickled cucumbers for the winter in an open way
The traditional way of preparing pickles does not involve rolling them into jars. If they are stored in glass containers, they are closed with nylon lids. Cucumbers can be fermented in jars, barrels, or an enamel bucket. This method allows you to ferment vegetables quickly and easily.
Ingredients
- 800 g dill;
- 850 g of rock salt;
- ten kilograms of medium-sized fresh cucumbers;
- 200 g of garlic;
- 100 g horseradish leaves;
- ten liters of spring water;
- 100 g of cherry leaves;
- chilli;
- 30 g horseradish root.
How to quickly cook pickled cucumbers for the winter
Soak the washed cucumbers for at least six hours in cold water. Peel the horseradish root and cut into small pieces. Peel the chili pepper from the seeds and remove the stalk. Cut into rings. Rinse the horseradish and cherry leaves. Rinse the dill greens and cut into 15 cm sprigs.
Rinse the barrel with a concentrated broth of walnut leaves. Crush two cloves of garlic through a press, and rub the container with it from the inside.
Divide the herbs and spices in half. Place one part on the bottom of the barrel. Fill a container with cucumbers, compacting them tightly. Top with the remaining herbs and herbs.
Boil ten liters of spring water by adding salt to it. Cool the brine and pour over the vegetables. Cover the top with a thick cotton cloth and cover with a wooden lid. Install oppression on top. Leave the barrel in the room for a few days, then transfer it to the cellar.
It is necessary to ensure that the cucumbers are covered with brine, if its level has dropped, prepare the brine from water, citric acid and salt. Add it to the barrel. In this way, cucumbers can be cooked in a saucepan or bucket.
Option 3. Crispy pickled cucumbers for the winter
Pickled cucumbers are a favorite snack of many people. Depending on the recipe, they can turn out to be soft, or, on the contrary, crispy and juicy. A large amount of herbs and spices will make the vegetables taste spicy and piquant.
Ingredients
- fresh cucumbers - one and a half kg;
- rock salt - 25 g per liter;
- two bay leaves;
- a small head of garlic;
- black currant leaf;
- a ring of hot pepper;
- dill with seeds - a twig;
- a small sheet of horseradish;
- black pepper - five peas;
- celery - a small twig;
- allspice - three peas;
- a sprig of tarragon.
How to cook
Place cucumbers of approximately the same size in a deep basin and fill with clean water. We leave for eight hours.
Wash the cans thoroughly. We dry it. Rinse the spicy herbs. We disassemble the garlic into slices and peel. At the bottom of each jar, put some prepared spices and two cloves of garlic.
We put cucumbers in jars, layering them with spices and garlic. Pour ice cold spring water into a saucepan and dissolve salt in it. Pour cucumbers with brine and leave for three days, covering with lids.
We pour the cloudy brine into a saucepan. We put on fire and bring to a boil. Pour the cucumbers again and let stand for a quarter of an hour under the lids. Then we repeat the procedure. We sterilize the lids and repeat the procedure. We roll up the cans, turn them over with the lids down and cover with a blanket. We leave to cool for a day.
The fermentation process is complete when the brine has stopped foaming. If the lids are swollen, open the jars and boil the brine three times, pouring cucumbers over them. Rinse the pickled vegetables to remove any white deposits before serving.
Option 4. Pickled cucumbers for the winter with mustard
Pickled cucumbers with mustard are crispy, very tasty and juicy. They taste like barrels.
Ingredients
- ten kg of fresh cucumbers;
- peeled horseradish root;
- half a glass of dry mustard;
- 100 g of cherry leaves;
- 400 g of dill with umbrellas;
- two heads of garlic.
Brine
- five liters of spring water;
- 400 g of finely ground rock salt.
Step by step recipe
Sort the cucumbers, wash and soak in cold water for six hours. Wash the enamel pan thoroughly, pour over boiling water.
Rinse and dry cherry leaves and dill sprigs. Place a layer of greenery on the bottom of the pot. Lay the cucumbers on top tightly to each other. Then again a layer of leaves. So fill the pot, alternating layers.
Pour in the mustard. Dissolve the salt in five liters of spring water and pour the resulting brine over the cucumbers so that it completely covers the vegetables. Cover with a plate and set the load on top, after sprinkling it with boiling water. Leave for a few days until the fermentation process stops. Store cucumbers in your cellar or basement.
You can pour the mustard directly into the saucepan, or place it in a cloth bag, dip it in the brine and remove when the fermentation process is over. Cucumbers will be even tastier if you remove the plate from time to time and rinse it with boiling water.
Option 5. Pickled cucumbers for the winter under nylon lids
Pickled cucumbers are easy to prepare and have a rich flavor. The method of preparation depends on the lids that are used to close the jars during the fermentation process. Pickled cucumbers are even served on a festive table.
Ingredients
- fresh cucumbers - three kilograms;
- rock salt - 50 g;
- garlic - four cloves;
- cherry leaves - six pcs.;
- fresh dill - a bunch;
- horseradish leaf.
How to cook
Wash the cucumbers, trim off the ends and place in a container. Pour cold water over the vegetables and leave for at least six hours to prevent them from shrinking during fermentation.
Wash cans with a volume of three liters thoroughly with soda. Rinse and pat dry. Put the dill, peeled garlic cloves, cherry and horseradish leaves on the bottom of the containers. Now lay the cucumbers tightly.
Cover the vegetables with sprigs of herbs, chives, horseradish leaves and cherries. Dissolve rock salt in a glass of spring water. Pour the brine into a jar of cucumbers and top up with spring water. Close the containers with nylon lids and leave in a warm place for several days. When the fermentation process is complete, send the jars for storage in the cellar.
Keep in mind that during fermentation, the brine will foam and pour out of the cans, so place them on a towel or cloth.