Canned cucumbers for the winter are a must-have for pickle lovers. It is for this reason that green and prickly vegetables are a must-have crop for owners of summer cottages. Well, those housewives who have not yet acquired land plots buy cucumbers at the market. In this case, you need to try to choose fresh fruits, preferably recently picked, elastic, not flaccid. Cucumbers of any size are suitable for preservation - both tiny and large. Here you should focus on the volume of the container in which you intend to preserve the fruits: for liter jars it is advisable to select small vegetables, and for three-liter jars larger ones are also suitable.
If you are starting to preserve cucumbers for the winter for the first time, then this recipe will become your guide to the world of preparations. From it you will learn how to choose the right vegetables, what spices can be used for pickling, how long to store such preparations, and how, in fact, to prepare these fruits. As a cooking method, you are offered pickling cucumbers without vinegar for the winter.
Taste Info Cucumbers for the winter
Ingredients for a three-liter jar (we have 2 jars of 1.5 liters each):
- Cucumbers - about 2 kg (how much will fit into the bottle);
- Currant leaves – 5 pcs.;
- Horseradish (leaves) – 1 pc.;
- Cherry leaves – 4 pcs.;
- Parsley – 2-3 sprigs;
- Bay leaf – 1 pc.;
- Allspice – 5 peas;
- Black peppercorns – 7 pcs.;
- Garlic – 4 cloves;
- Dry dill umbrellas - 2-3 pcs.;
- Salt – 3 tbsp;
- Water – 1.5-2 l.
How to cook pickles in jars without vinegar using the hot method
Selection of cucumbers
In order for your pickles without vinegar for the winter to turn out not only tasty, aromatic and crispy, but also not to explode (which, you see, is very unpleasant), you should approach the choice of the main ingredient with all responsibility. As many people know, not all varieties of this vegetable are suitable for canning. There are so-called salad varieties, which are by no means suitable for these purposes. There is no point in naming the varieties of suitable cucumbers. After all, cunning sellers can easily deceive an inexperienced buyer who does not understand anything about the types of fruits. But there are some signs by which you can choose exactly the vegetables that you need.
First, pay attention to the color of the fruit. The younger they are, the brighter their color, and, accordingly, tastier preparation. Suitable cucumbers have the color of young spring greenery. But the fruits with yellow or brown tint completely unsuitable for canning.
The second, very important indicator is the pimples covering the surface of the fruit. Did you see that the tubercles have black spines? Feel free to buy these cucumbers! White pimples indicate that this is a salad-type vegetable. Such a cucumber will not produce a crispy and elastic preparation.
And another indicator is the thickness of the peel. Try picking it out with your fingernail. Is it difficult? Exactly what is needed! Is the peel thin and peeled off as soon as you touched it with your fingernail? Alas, such cucumbers are not suitable for you.
Preparing cucumbers
So, the main ingredient has finally been selected and purchased. What's next? Now the cucumbers need to be placed in a basin, or any other deep container, and filled with cold water for at least 2 hours. Thanks to this procedure, cucumbers acquire freshness, elasticity, and at the same time get rid of any minor bitterness that may be present in the peel. By the way, the longer the fruits are in the water, the better. The optimal soaking time is 8 hours.
Rinse the prepared cucumbers thoroughly.
Now prepare the spices that you will need to make the preparation very aromatic and tasty. This time it will be a horseradish leaf (preferably a young one), cherry and currant leaves (their quantity can be reduced or increased at your discretion), dry dill umbrellas ( required condition) and fresh parsley (adds color). You can use other spices, experimenting with them and creating new flavors. Basil, mint, lemon balm, chili pepper, tarragon, thyme, celery and rosemary are great for these purposes.
You will also need spices - pepper (black and allspice), bay leaf, garlic. You can get creative with these ingredients too. Dry mustard beans, cloves, coriander, cumin and even cinnamon will help diversify the taste of your preparations. By the way, if you don’t have the opportunity to purchase a lot of spices, take ready-made seasoning for pickling cucumbers. It already contains everything you need for delicious preparations.
Start by preparing the container. This can be done correctly in the following way: wash the container thoroughly with baking soda, rinse and dry lightly. Sterilize a clean bottle over steam for 15 minutes. To prepare cucumbers more quickly, prepare the container while the fruits are still soaking. The sterile jar should be covered with a lid scalded with boiling water. This way no bacteria will get into the container.
Place allspice and black pepper seeds and bay leaves at the bottom of a sterilized jar. Finely chop the peeled garlic (into slices) and also place in a glass container.
Fill the jar tightly with cucumbers. Try to place large fruits at the bottom of the jar and in its middle, and place small vegetables closer to the neck. In the free space, place clean sprigs of parsley, a horseradish leaf (if it is large, you can use half), cherry and currant leaves. Place dill umbrellas on top.
Fill the jar with cold boiled water and leave the cucumbers for 8 hours.
After 8 hours, drain the water into a saucepan. Add salt to it and place the container on the stove. Bring the brine to a boil, stirring occasionally until all the grains of salt dissolve. Pour boiling water over the cucumbers in the jar. Leave for 7 minutes.
Then pour the water out of the jar into the pan again, and then boil again. Pour brine over cucumbers. Wait again for 7 minutes. Repeat this procedure for the last, third time. Only now you can immediately close the jar with a lid, after boiling it in water for about 2 minutes.
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Turn pickles in jars without vinegar upside down and leave to cool completely. It is imperative to store preparations without vinegar in a cool place.
Cold method of pickling cucumbers
- The recipe described a method that was popularly called “hot”. Cold way Pickling cucumbers for the winter is much easier, although it takes an order of magnitude longer. To do this, you need to repeat the entire procedure up to step 7.
- At stage 8, mix the salt with cold boiled water, trying to ensure that all the crystals are completely dissolved. Pour the resulting brine over the cucumbers in the jar, leaving 1-2 cm of free space on top.
- Cover the container with plastic lids and leave for 3 days. During this time, the liquid in the jar should become transparent and the sediment should fall to the bottom.
- Carefully drain the brine from the jar. Fill the container with fresh cold water. Repeat the procedure several times. It is important to ensure that the sediment is completely washed out.
- As soon as the liquid in a jar of 3-day-old cucumbers has stopped becoming cloudy, they should be filled with cold boiled water so that it reaches the very neck of the container.
- Immediately seal the container with a sterile lid.
- Cold-cooked crispy cucumbers should also be stored in a cool place. If the air temperature in the room where the seaming is done is from -1 to +4 degrees, then the pickles will be suitable for 9 months.
This is a very simple method, since the jars are not sealed, but are stored almost as long as pickled preserves. Those who like it without vinegar and without any acid at all will like it.
Ingredients:
- cucumbers – 2 kg;
- horseradish leaf – 2 pcs.;
- dill umbrellas – 3 pcs.;
- salt – 3 tbsp. l.;
- garlic - 3 cloves;
- water - 2 l.
Cooking process
- Rinse the vegetables and add water below room temperature. The holding period is four hours. The amount of water at this stage is arbitrary and is not included in the recipe.
- Dissolve salt in two liters of water.
- Wash, peel, and divide the pickling greens into two equal piles. Place half of it on the bottom of the jar, throw the garlic in there too. Fill the top with cucumbers cut in half and cover with the remaining green stuff.
- Pour in brine and keep at room temperature for about 24 hours. Readiness is determined by the color of the liquid; it should be cloudy.
- Cover with nylon covers and take to the basement with a temperature no higher than +5 degrees.
Canned cucumbers with citric acid
This recipe is based on a 3-liter jar. If you roll in 1-liter bottles, then it is convenient to take them in quantities that are a multiple of three.
Ingredients:
- cucumbers (how many will fit in a jar);
- hot chili – 1 pc.;
- dill umbrella – 1 pc.;
- garlic – 2 cloves;
- bay leaf, cherry leaf – 1 pc.;
- horseradish – ½ leaf;
- black peppercorns – 4 pcs.;
- citric acid – 1.5 tsp;
- salt – 2 tbsp. l.;
- sugar – 4 tbsp. l.;
- water – 1.5 l.
Cooking process:
- Soak strong fresh greens in ice water for three to four hours. It is advisable to change the water about 2-3 times.
- Sterilize the seaming container in any convenient way.
- Place leaves of horseradish, laurel and cherries on the bottom; garlic, pepper, dill.
- Pack the cucumbers tightly into a jar, placing them vertically.
- Bring clean, free water to a boil, pour the jar right up to the neck, and cover with a lid.
- After ten minutes, drain the liquid and perform the same steps again.
- After the allotted time has passed, the water reserved for the second steaming is poured into the saucepan, salt and sugar are added. Cook for two minutes from the moment it boils.
- Citric acid is placed in the jar. The prepared marinade should be enough for one three-liter jar. Pour in the marinade. Roll up.
- Turn the lid down and leave to cool.
Store refrigerated for about a year, avoiding direct sunlight. With lemon, the color of the fruit will be brighter and, unlike vinegar, it does not give off a strong odor.
Recipe for pickled cucumbers with red currants
Red berries look very interesting in combination with green gherkins. You can pour them in bulk, filling all the voids, or put them directly with the branches - in this case there will be less work, and the result will be no worse.
Since the recipe is without vinegar, to be safe, add a little citric acid (on the tip of a knife) or increase the amount of red currants.
For 2 liters of water take:
- cucumbers – 2 kg;
- red currants – 1.5 cups;
- dill - 2 umbrellas;
- garlic cloves – 4 pcs.;
- allspice – 6 peas;
- cloves – 4 buds;
- sugar – 1 tbsp. l.;
- salt – 2.5 tbsp. l.
Step-by-step preparation:
- Rinse the jar thoroughly and sterilize if desired.
- Herbs, garlic, and spices are placed down.
- The next layer is washed cucumbers. We fill the space between them with currant berries.
- Pour boiling water over and leave covered for 10 minutes.
- Using the water drained from the cucumbers after infusion, prepare a brine: add salt and sugar, optional spices (cloves, peppercorns), boil for 2-3 minutes.
- Fill the jars to the top so that all the fruits are covered with liquid.
- Place to sterilize in a pan with heated water. For 1-liter jars, the time from boiling water is 8 minutes, for 3-liter jars it is 12 minutes.
- Roll up the lids, turn them over, and wrap them up. After cooling, transfer to the cellar.
Housewives often complain that without vinegar canned cucumbers with red currants explode or become cloudy. This can happen for two reasons: either you did not put in enough currants, or you forgot to sterilize the jars with the preparations.
Why do cucumbers become soft when pickled?
It is not always possible to carry out the salting perfectly, and the gherkins become soft instead of crispy. This leads to deterioration in quality ready-made dish. To prevent this from happening, let's look for the root of the problem. It may consist of the following:
- The container or product is poorly washed.
- The exposure time and temperature conditions are violated.
- Wrong cucumber variety selected.
- Incorrect storage.
- Poor quality or unsuitable preservatives.
- The harvest time was chosen poorly.
A mandatory criterion for pickle jars is sterility. There is no way without this. Try to sterilize the glass or wash it with soda solution.
The degree threshold for heat treatment is 90°C. Three-liter jars of cucumbers are sterilized for 12-15 minutes, liter jars - 8-10.
Cucumbers vary in purpose - for salads and preservation. Salad vegetables often lose their structure after being exposed to high temperatures and become soft.
It is better to store pickles in the cellar or refrigerator. Failure to comply with this condition may cause whole line problems such as blistering lids, mold, fermentation. The latter leads to a complete loss of presentation, cloudiness corresponding to the taste.
If acetic acid is used during cooking, the essence is diluted incorrectly, or the product is of low quality, the product may deteriorate. Iodized salt greatly affects the results. When pickling and pickling cucumbers, it is recommended to use only coarse rock salt.
Early ripe cucumbers, as a rule, are very tender and juicy, which does not allow them to be used in preparations. Mid-early and mid-ripe varieties are also not good enough: they are intended for fresh consumption. It is best to pour brine over late-ripening varieties that ripen closer to the mid-to-late summer season - they have thick skin and little content juice
When using citric acid, the proportions in relation to the liquid must be accurate to the milligram. Keep in mind that the marinade in this case often does not have the ability to retain shape and softens the structure of the fruit.
As you can see, you can make cucumbers without vinegar for the winter in several ways: only with salt under a nylon lid, canned with citric acid with double filling, and with red currants with sterilization. They are all good in their own way, choose any one!
It’s very easy to prepare cucumbers for the winter without vinegar so that they are tasty and crispy. It is enough to know a few secrets, adhere to the rules and proportions of the recipe. Then delicious crispy pickled cucumbers will delight you with their presence on the table all winter. Our recipe for pickling cucumbers is simple, but we still decided to tell you about it step by step, accompanying the preparation with photographs.
How to pickle cucumbers in jars to make them crunchy
Before we describe the recipe for delicious pickled cucumbers, we’ll tell you about the first secret of making crispy cucumbers. Before you start harvesting cucumbers, you need to SOOOK IN COLD WATER for 5-6 hours. During this time, vegetables not only get rid of nitrates, but are saturated with water. They seem to be refreshed and acquire the lost crunchy properties. So, fill the cucumbers with cold water and leave them in the basin for the specified time.
Then wash each cucumber well under running water.
Since we will be preparing cucumbers without vinegar, it is not necessary to dry them after washing. It is enough to rinse the jars well; sterilizing the jars in this case is a pointless process.
When the cucumbers and containers are prepared, we begin to fill the jars with herbs and spices.
In each jar we put a horseradish leaf, an umbrella of dill, 2-3 cloves of garlic, 5-6 black peppercorns (not allspice) and a piece of chili pepper (approximately 1-2 cm long). 
Now our task is to tightly pack the cucumbers into jars. However, they need to be sorted by size. For what? More on this a little later. In the meantime, let's do this step. 
If you wish, you can cut off the cucumber butts or salt them whole - there is absolutely no difference.
Now that the cucumbers are in the jars. We put a pan of water on the fire, after it boils, add salt at the rate of 1 table. spoon of salt per 0.5 liter of liquid.
Accordingly, 0.5 liters of water is enough to fill a 1 liter jar of cucumbers.
Calculation of ingredients for marinade for a 3-liter jar: 1.5 liters of water per 3 tablespoons. spoons of salt.
As you can see, it’s very easy to make brine for pickling cucumbers without vinegar.
The next step is to fill the jars to the very top with brine and place them anywhere in the kitchen for pickling. It is very important that they are not exposed to direct sunlight.
The pickling time for cucumbers depends on their size. Therefore, the cucumbers are in size:
- up to 5-6 cm must be kept for 24 hours;
- from 6-8 cm - 36 hours;
- more than 8 cm - 48 hours.
That is why we sorted the cucumbers when packing them into jars. Now it will be easy to maintain the optimal time so that the cucumbers are well salted.
Don't worry, it's not a hassle at all!
The brine in the jars may become slightly cloudy - this is normal, since a reaction is currently underway during which the vegetables will be salted. The turbidity should go away about a week after sealing the jar, when you put the blanks in a cool, dark place.
After you have waited the required time, you need to drain the brine from each jar into a saucepan and bring to a boil.
Fill the jars with it again.
During boiling, the brine evaporates a little, so it’s a good idea to add extra water to the pan.
Now we close our jars with lids and let them stand for 10 minutes. Then pour the brine into the pan and bring to a boil again. Pour the brine into jars and roll up.
All that remains is to label our jars and put them away for storage in the pantry.
These cucumbers can be stored for 2-3 years at temperatures from +10° to +22°.
That is, you can take the jars of cucumbers to the cellar or leave them for storage in a city apartment.
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 ones in barrels, and there is no need to be afraid that they will sour.
Salted cucumbers
Compound:
for two 3 liter jars pickled cucumbers
- 4 kg small cucumbers (or 3 kg medium)
- 5 liters of brine: per 1 liter of water - 1.5 tbsp. heaped spoons of coarse non-iodized salt
- greens (not all of them):
– horseradish leaves 3-5 pcs.
– black currant leaves 20-30 pcs.
– cherry leaves 10-15 pcs.
- leaves walnut or oak 5-10 pcs
– dill sprigs with seeds 4-5 pcs. - 3-5 pods of hot pepper
- horseradish root (optional)
Video recipe for pickling cucumbers for the winter:
Pickled cucumbers - recipe:
- We prepare the products. Wash all the spices and cucumbers well.
Advice: To ensure crispy pickles, use only varieties suitable for pickling - those with dark pimples. And also add horseradish leaves or root, or walnut or oak leaves. I took horseradish, walnut, currant and cherry leaves. Cut large leaves into several pieces with scissors. Only old dill with seeds will do.
Products for pickling
- Before pickling cucumbers, fill them with cold drinking water until they cover and leave for several hours or at most overnight. This is necessary so that the cucumbers are not empty after pickling and that they do not take the brine out of the jars; it also contributes to crispiness. But if the cucumbers are just from the garden, there is no need to soak them.
Soaking cucumbers
- After this, drain the water from the cucumbers and wash them.
- Cut the hot pepper and peeled horseradish root into pieces.
Cutting peppers and horseradish
- Place some of the leaves and a few pieces of pepper and horseradish, if using, on the bottom of a large saucepan or other container. Then a layer of cucumbers (no need to trim the ends). Then spices again. Thus we shift all the cucumbers, making last layer from leaves.
Toss cucumbers with spices
- Stir salt in cold drinking water.
Pickling brine
- Pour the resulting brine over the cucumbers to cover. It took me about 5 liters of brine.
Fill cucumbers with brine
- We place a flat plate on top and place a 3-liter jar of water on it as a weight so that the cucumbers do not float.
Leave for salting
- Leave for pickling 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 surface of the brine - do not be alarmed, this is not mold, but lactic acid bacteria. The readiness of the cucumbers can be checked by taste (they will be delicious), and they will also change color.
Pickling cucumbers for the winter
- Now we drain the brine from the cucumbers into another container, we will need it later.
Pickled cucumber brine
- We throw away the greens 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 I always boil them for a few minutes just in case). Leave for 10 minutes.
Fill with boiling brine and let stand for 10 minutes
- Then pour the brine back into the pan and bring to a boil again (the principle of closing pickles for the winter is the same as for or). At this time, cover the jars with lids.
- Fill the cucumbers with boiling brine again, so that a little of the filling overflows (we place the jars on plates).
- We roll it up with a machine.
Closing pickles for the winter
- Turn the jars upside down and wrap them in a warm blanket until they cool completely.
Turn over and wrap the jars
- We put the cooled jars of 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 clear, and a sediment 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 delicious and healthy cucumbers, and also add them to various dishes, such as or !
Salt cucumbers without vinegar? Have you decided to try making canned food without the usual acetic acid? Then you will need useful tips and recipes.
Of course, first of all you need to pay attention to the cleanliness of your jars. They must first be thoroughly washed and then processed in the oven or pan. You will use new lids. The seaming tool must also be of high quality, otherwise the jar may not be tightly closed.
How to prepare pickles for the winter without vinegar - video recipe attached.
Choose cucumbers well for your preparations. They must be mature and have saturated color and a characteristic smell.
It is advisable to use medium-sized cucumbers. Some people prefer small cucumbers, but it is important to know for sure that this is a special variety, and not just unripe cucumbers.
Experienced housewives note that cucumbers with thick but smooth skin are better for salting. You should not take cucumbers with thorns. They can be bitter and poorly salted.
Cucumbers without vinegar can be cold-pickled. Then you don't even have to add acid to the lemon. You just take the necessary spices, the cucumbers themselves, prepare and cool the brine.
Cucumbers are also salted hot without vinegar, but it is still advisable to add a little citric acid in such cases.
Pickling cucumbers without vinegar requires careful attention, since it is very important to ensure their safety and the safety of the preparations.
Cucumbers will have a wonderful taste and aroma if you use the leaves. black currant. Add them to the spices at the bottom of the jar and place them on top. Remember that there should be water between the leaves and the lid.
There is a great way to make cucumbers more flavorful: salt them evenly. This secret will definitely come in handy if you want to roll up large cucumbers.
Simply take a fork and carefully pierce each cucumber. They will become surprisingly aromatic in the brine, which will penetrate freely.
Some people make real zesty pickles without vinegar. To do this, just take one hot pepper, cut it into small pieces and put it in jars. For a two-liter container, two pieces are enough. Please note: there is no need to pierce the cucumbers! Otherwise, the pepper may make them overly bitter.
Enhances taste and aroma well pickles Bay leaf. But you need to be careful with it.
So if you put in a lot bay leaf, cucumbers may become bitter. A small piece of paper on the jar is the best option.
Pickled cucumbers will have a very original taste and aroma if you add mustard seeds, pieces of bell pepper and onion, and whole cloves of garlic.
Experiment, use your imagination and create new recipes. You can combine various vegetables and herbs in preparations, achieving different effects.
Pickled cucumbers under a nylon lid.
For the brine you will need:
1 liter of water passed through a filter;.
2 incomplete tablespoons of salt.
For a 3 liter jar:
Medium sized cucumbers;
2 - 3 cloves of garlic;.
Dill inflorescence - 3 pcs.;
Cherry branches - 3 pcs.;
Horseradish leaves - 2 pcs.;
Currant leaves - 3 pcs.
Description.
Place the cucumbers in cold water for 5 hours. Pull out. Rinse under running, ice-cold water. The ends of cucumbers do not need to be trimmed. On the bottom, in pre-washed jars, put garlic and herbs cut into slices and fill with the prepared brine. We close the jars with plastic lids and leave them at room temperature (no more than 18\xB0. When you see that the lid is swollen, it means your cucumbers have fermented. Open the lid to allow excess air to escape (due to this, the cucumbers will have an elastic consistency) , after 12 hours, close the lid again and put it in the refrigerator. These cucumbers will last the whole winter and will crisp until spring.
Pickled cucumbers, crispy, spicy salted without vinegar.
The taste of pickles depends on what seasonings you put in the jar. Marjoram, tarragon, oregano, celery, mint and basil add spice to cucumbers. You can put these spices separately, or you can make aromatic compositions from them.
Ingredients.
5 kg of fresh cucumbers;.
10 g red pepper;.
1-2 horseradish roots;.
1 head of garlic;.
2 - 3 sprigs of tarragon;.
5 marjoram leaves;.
50 g green dill.
Brine.
For 5 liters of water - 300 g of salt.
Tip: if you want your cucumbers to pickle faster, add sugar to the brine - 1% of the total weight of the ingredients.
Description.
The cucumbers are topped with spices, dividing them into three equal parts. The first layer of spices is placed on the bottom, the second in the middle, and the last one on top of the cucumbers. Boil water, add salt and cool the brine. Pass the brine through several layers of gauze. Fill the container so that the cucumbers are covered with water and press down.
How to do oppression
Only if it is a barrel, then you need a special wooden circle, and if it is a bucket or pan, then you can take a smaller diameter lid or plate, turn it over and put something heavy on it (a stone, a jar of water. All this should be done in the place where the cucumbers will be salted.
Tip: to pickle cucumbers evenly, they should not be laid out in bulk, but placed vertically.
The larger the cucumbers, the more salt you need to add.
How to pickle cucumbers in jars for the winter: miracle recipes.
Only if you are content with the recipe that our grandmothers used to pickle cucumbers, then you don’t have to visit the Internet and enjoy the familiar taste of time-tested pickles. But we live in modern world, and it would be real blasphemy not to learn how to pickle cucumbers for the winter in jars using alternative methods.
Recipe "Cucumbers in Cucumbers".
Its peculiarity is that it takes both large and small cucumbers, suitable for preservation. I give a detailed recipe for a 3-liter jar.
Ingredients: cucumbers in jars.
3 kg of small cucumbers;.
5 kg of large cucumbers;.
Horseradish root and leaves;
7 pcs. currant leaves;
Dill (one top part dill with seeds).
Medium head of garlic;
A teaspoon of dry mustard;.
2 level tablespoons of salt.
Description of preparation.
Before you pickle the cucumbers, you need to soak them in water for a couple of hours, then they will be crispy. Then remove from the water, wash thoroughly and dry. Finely chop the green leaves and mix together.
Place garlic and finely chopped herbs at the bottom of a pre-washed and sterilized container, which should be sprinkled with salt. Next, we begin to fill the jar in layers: one layer of large cucumbers, grated on a coarse grater, the second layer of small cucumbers, and the third layer of salted herbs. Salt should be distributed over the entire amount of chopped greens. We spread it to the very edge of the jar and pour dry mustard on top.
There is no need to pour water, as the grated cucumber will release juice and the cucumbers will be salted in own juice. It is better to put the jar in a bowl until the cucumbers are pickled. Then place the jar covered with a nylon lid in a cool place.
Everything in the jar can be eaten. Grated cucumbers will go into the pickle, and the greens can be poured sunflower oil, add onions and the vitamin salad is ready.
Enjoy the spicy taste of original cucumbers! Rolling cucumbers without vinegar is an excellent way to preserve.
A simple way to pickle cucumbers for the winter in jars.
The method is really simple, the cucumbers taste like barrel cucumbers, but salted in jars for the winter.
Ingredients:
- dill (preferably the upper part of the “Umbrella”).
- horseradish (you can add both root and leaves).
- chilli pepper (for spiciness).
- garlic (several cloves).
- leaves fruit trees(for aromatic taste).
- fine salt (for quick dissolution in cold water).
Description.
Make brine from cold water. For a 3-liter jar - 70 g of salt. Pour the prepared brine over the cucumbers and place in a warm place for 3 days to ferment. After the time has passed, drain the water and boil. Pour boiling brine over the cucumbers, roll up the lid and lower them into the basement.
Even without a barrel, you can enjoy the taste of aromatic crispy cucumbers, closed for the winter without vinegar. A modern city dweller cannot afford to prepare his favorite pickles in tubs or barrels, but miracle recipes for how to pickle cucumbers in jars for the winter will always come to the rescue. Choose the most convenient option for yourself and delight your loved ones with the wonderful taste of aromatic pickles.
When pickling cucumbers in a cold way, lactic acid is released as a result of fermentation. It is a natural preservative and a substitute for vinegar traditionally used in canning vegetables. Cucumbers pickled according to this recipe will not harm the digestive system; they are very tasty, crispy and aromatic. We will tell you how to cold pickle cucumbers without vinegar in the photo recipe. Ingredients for cold pickling cucumbers without vinegar
- For brine – 1 liter of water and 100 g of salt
- Cucumbers - how many will be included?
- Hot pepper – 1/3 pod
- Horseradish root – 1/3
- Currant, horseradish and cherry leaves - several pieces
- Bay leaves – 1-2 leaves
- Garlic – 2-5 cloves
- Black peppercorns – a few pieces
Step-by-step recipe for cold pickling cucumbers without vinegar
- We prepare vegetables and other ingredients in a way convenient for you.
- We prepare the jars: wash and sterilize as usual.
- Place the cucumbers tightly together with other ingredients.
- Prepare the brine: dissolve salt in water
- Fill with brine, without adding a couple of centimeters to the top, cover with lids.
- The fermentation process will last 4-5 days.
- You will know that fermentation is complete by the color of the brine; it becomes transparent, and the sediment settles to the bottom.
Drain the brine and pour into a jar clean water and rinse the contents. Do this as many times as necessary so that there is no sediment left in the jar. 
Fill the jar to the brim clean water, roll up with metal lids. 
It doesn't matter how the cucumbers are prepared, but all spices and seasonings must be prepared properly. In almost any recipe for pickling cucumbers without vinegar, currant, cherry, and horseradish leaves are placed in jars. All of them must be thoroughly washed and dried. It is better to do this with a clean, preferably ironed, cloth. There is no need to pour boiling water over the greens, as this will wash away some of the flavor that should get into the cucumbers. 
Canning cucumbers without vinegar for the winter according to the following recipe is done with the addition of currants. Such an innovative solution by enterprising chefs makes it possible to give the vegetable the missing sourness without adding synthetic acids, which makes the preparation healthier and gives it a special taste. Ingredients:
- cucumbers – 2 kg;
- red currants – 2 cups;
- herbs, spices, garlic - to taste;
- water – 1.5-2 l;
- sugar – 2 tbsp. spoons;
- salt – 1.5-2 tbsp. spoons.
Preparation
- Place cucumbers with herbs and spices in sterile jars and pour boiling water over them for 15 minutes.
- The water is drained, the original volume is replenished by adding a little boiling water, salt and sugar are added.
- Boil the brine and pour it into jars.
- Seal the pickled cucumbers with red currants without vinegar hermetically and wrap them up.
(without vinegar) besides, this recipe is convenient because it does not require further pasteurization of cucumbers in jars. When they try their mother’s preparations from cucumbers without vinegar, they no longer wonder how and in what way to pickle cucumbers for the winter, but choose this particular recipe, without vinegar, citric acid with mustard peas, which give them a slightly pungent taste. Another advantage of this recipe is that it is suitable for any number of cucumbers, because the calculation of spices and citric acid is given by mom for a one and a half liter jar. If the family is small, then it is convenient to preserve cucumbers in one and a half liter jars, because it takes up little space in the refrigerator when you open the jar, and is eaten quickly! Freshly picked cucumbers (or just strong and fresh ones) are soaked for several hours in cold water to make them easier to wash and process. 
Then the cucumbers selected for pickling are thoroughly washed in running water; young gherkins, as a rule, have many pimples with spines; the spines need to be removed (it is more convenient to do this with rubber or clean cotton gloves). Then the tails (butts) of the cucumbers are cut off. 
This method of canning allows the cucumbers to pickle faster. Jars and metal lids need to be sterilized. For pickled cucumbers with mustard seeds and citric acid, the following spices are used: 
It is better to cut the dill into several parts, peel the garlic and cut into slices. 
Spices are placed at the bottom of each one and a half liter jar:
- chopped dill,
- several pieces of bay leaf,
- 3-4 chopped garlic cloves,
- 4 peas of allspice,
- 0.5 teaspoons of a mixture of peppers (if you don’t find a mixture, then regular peppercorns),
- 0.5 teaspoon mustard seeds.
The prepared cucumbers are tightly laid out in one and a half liter jars, with the tips cut down (the first layer is vertical, close to each other, and then - as it turns out, but also tightly). Fill the cucumbers in jars with boiling water to the top and let them stand for 15 minutes. To prevent the jar from suddenly bursting, place a large tablespoon in it and pour boiling water over it. Then this water from the cucumbers is drained into an enameled or stainless steel pan, 
the amount of liquid drained is measured and done
Video Cucumbers WITHOUT VINEGAR and WITHOUT STERILIZATION!!! Crispy!
We have already prepared the preparation with diluted mustard and seeds. Now I suggest doing this with mustard powder. We will need (for a liter jar):
- cucumbers
- onions - 1 pc.
- bell pepper- 1 PC
- garlic - 2 cloves
- dry mustard - 0.5 teaspoon
- parsley, dill, tarragon, horseradish leaf
For marinade (per liter of water):
- salt - 2 tbsp. spoons
- sugar - 2 tbsp. spoons
- vinegar essence - half a teaspoon (a little more than half a spoon)
- black peppercorns - 5 pcs
- allspice - 2 peas
- cloves - 2 buds
Preparation: 1. Soak the cucumbers in cold water for an hour, two, or three, depending on when they were collected. Then rinse thoroughly in cold water and cut off the ends. 2. Place some of the greens into washed and sterilized jars. The recipe contains the greens that I used. But you can replace components, including, for example, cherry and currant leaves, or horseradish root. 3. Cut the onion into rings or half rings and place some on the bottom. 4. Fill the jar with fruits, inserting into free places chopped bell peppers, remaining onions and garlic, which can also be cut into slices. 
5. Place the remaining onions and herbs on top. 
Sprinkle mustard on top. 
6. Prepare the marinade. Its calculation is given for a liter of water, or for two liter jars of preparations. Pour water into the pan and put it on fire. Add all ingredients except vinegar to prepare the marinade and bring to a boil. 
7. Let it simmer for 2 - 3 minutes, then pour it into jars. Add essence to each of them. The essence can be replaced with 9% vinegar (80 ml will be needed). It will need to be added to the marinade when the water boils. And after the second boil, turn off the heat and pour the marinade into the contents of the jars. 8. Since we did not first pour boiling water over the contents of the jars and did not keep our cucumbers in it, they must be sterilized. To do this, fill a pan with warm water, line the bottom with a napkin and place the jars in it. After the water in the pan boils, set aside for 10 minutes. 
This is exactly the time we will need to sterilize a liter container. We sterilize a two-liter bottle for 20 minutes, and a three-liter bottle for 30 minutes. 9. After sterilization, the jars must be carefully removed with tongs and screwed on with the lids. Remove glass containers very carefully so as not to drop the jar and get burned. 10. As usual, turn the jars upside down and cover with a towel, leave to cool for a day. Then put it away for storage. 
They should be stored as usual in a cool, dark place.