Delicious recipes for cucumbers for the winter without vinegar. Pickled cucumbers without vinegar with iron lids - pickling recipes

17.10.2019

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 of pickles

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 from 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
Place a flat plate on top and place 3 liter jar with water as a load 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 tasty), 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.
Covering 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 tasty and healthy cucumbers, and also add them to various dishes, such as or !

Every year, at the end of summer, it’s time to spin. Cucumbers, tomatoes, salads, lecho, compotes - all this is prepared for the winter. Many follow proven recipes, while others often experiment. For example, you can try pickling cucumbers without vinegar. Many people say that without it it will not taste good; there must be some sourness. But some recipes contain enough other spices and seasonings - the appetizer still turns out very tasty. To make sure of this, you can consider recipes for pickling cucumbers without vinegar and next time be sure to try making one of them.

Preparing cucumbers for pickling

Despite the variant of the recipe for pickling cucumbers (without vinegar or with vinegar), the vegetables must be prepared correctly. First, you need to sort them into two groups: those that are smaller into one, those that are larger into the other. We will need this later, when putting them in jars. All cucumbers need to be washed with cool water and soaked for 3-4 hours in another cool water. After this, you need to thoroughly wash each cucumber, preferably with a sponge, but in no case with detergent! Using unnecessary chemicals will not lead to anything good. It is best to pickle cucumbers on the same day they are picked.

Preparing jars for use

Nowadays, few people pickle cucumbers in barrels, but there are some. Now let’s talk about how to prepare jars for pickling cucumbers (without vinegar or with it, it doesn’t matter). To begin with, all jars must be carefully inspected for possible cracks or chips - there should be none under any circumstances, otherwise either the cucumbers may turn sour or the jars may crack; either option is unlikely to suit anyone, so it is better to avoid them. Next, the jars should be rinsed in as warm water as possible with a clean (preferably a new) sponge. It is safest to use soda as a detergent - it will remove all possible dirt from the walls of the jars and can be easily washed off with warm water.

Sterilization of jars for pickling cucumbers

After washing the jars, they need to be sterilized. Of course, there are ways to pickle cucumbers without vinegar and without sterilizing the container, but advice experienced housewife- it’s better to spend some of your precious time and do this, there will be more confidence that the banks will not explode and will remain intact.

Strangely enough, there are also a lot of methods of sterilization. You can do this over steam, in boiling water, in the microwave, in the oven, in the dishwasher or in potassium permanganate. To choose the appropriate method, you need to consider each of them.

Above the ferry. To do this, you need to take a pan with the largest diameter - this way you can immediately sterilize more cans. Not a large number of You need to put the water to boil and put a wire rack or a special circle on top of the pan (which many people had in Soviet time), place the already washed jar upside down on top. After the water boils, the heat under the pan can be reduced and left in this state for 10-15 minutes. How can you tell if jars are clean? If after boiling there are no drops of water left on the walls inside the jar, the jar is clean and ready for use. But if there are drops, you need to rinse the jars and sterilize them again (after cooling them first). After this, repeat the procedure again.
In boiling water. This method is suitable if the pickling jars are small. The washed jars need to be placed in a saucepan and filled with cool water so that it completely covers each jar. Place the pan on the fire and after the water boils, “cook” for 5-7 minutes. It is important that sterilized jars should be placed on a clean cloth, preferably pre-ironed.
IN electric oven. A gas oven will not work because the temperature inside it does not rise evenly, and this is very important in the process of sterilizing jars. The jars need to be placed in the oven upside down, turn it on at 120 degrees and leave for 15 minutes.

Options for "lazy" sterilization

In the microwave. To sterilize jars in the microwave, you need to fill each jar a little with water, otherwise they will simply crack. If the jar is tall, you can put it on its side, but you must add water. Set the power to 800-900 watts and turn on for 3 minutes. Sterilized jars are ready!
Dishwasher safe. To do this, you need to put the jars washed with soda inside and set them to maximum temperature - no detergent will be useful.
In potassium permanganate. This method is suitable if it is completely inconvenient to boil water, install complex structures, or simply do not have enough time. After washing with soda, each jar must be rinsed in a bright pink solution of potassium permanganate.

Preparing spices and seasonings

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.

So the cucumbers should stand for 4-5 days until the brine becomes transparent (all the sediment will remain at the bottom). As soon as the brine becomes clear, you can drain it and fill in a new one. clean water. This procedure can be carried out until all the cloudy sediment is removed, but this is not necessary. Afterwards, prepare the lids (they should boil for 5-10 minutes in a saucepan with water) and roll up the cucumbers ready for pickling.

It is important to pour water to the very edges of the jar so that there is no air inside. So they can stand at room temperature or in a cold place all winter.

Hot method of pickling cucumbers without vinegar

This option for preparing cucumbers will appeal to those who like softer cucumbers with an interesting aroma, but not very spicy. To pickle 1 kg of cucumbers you will need:

Prepare jars and cucumbers. Peel the carrots and garlic, chop. The following are placed at the bottom of the jar: carrots, garlic, herbs, peppers. Cucumbers go on top (the larger ones go down, the smaller ones go up). Pour boiling water over the jars and wait until everything cools down (about 30 minutes). Then carefully pour the water into a saucepan, add sugar and salt (according to the amount of water), and boil. Pour the resulting brine into the jars and immediately seal. Cover with a blanket until completely cool. It is better to store in a cool, dark place.

Option for pickling cucumbers for storage in an apartment

Many of us do not have the opportunity to store our preparations in a cellar or basement. In order for cucumbers to last a long time in the apartment and not spoil, it is very important to prepare them correctly. For this method, for 1 kg of cucumbers you will need:

1 liter of water;
60 g salt;
spices and seasonings to taste.

Place cucumbers and herbs in jars, pour hot brine, leave for 3 days. Pour the brine into a saucepan and pour clean boiling water over the cucumbers twice. Then pour boiling brine and roll up.

When choosing any salting method, it is important to observe simple rules canning, and then any preparations will turn out very tasty!

Pickles under iron lids can be prepared without vinegar. To do this you need to use salt and a little sugar. In this case, the main condition is, of course, maintaining proportions.

For example, for a liter jar of cucumbers it is better to take 2 tablespoons of salt and half as much sugar, for a 3-liter jar - 3 times more.

A selection of the simplest and delicious recipes How to pickle crispy cucumbers for the winter without vinegar is given below.

The lids are nylon (white), iron and even glass. But it is best to seal the jars with metal lids, because they provide several advantages at once:

Provide maximum tightness.
They reliably maintain the quality of the product for several years (if stored in the refrigerator).
Finally, these lids are not very expensive, which is also important.

True, they have one drawback - the rolling technology is more complicated than putting on a nylon lid. In addition, you will also need a special key for sealing cans.

However, these shortcomings are completely surmountable. The key can be purchased at almost any store at an affordable price.

And the technology of rolling cucumbers with iron lids is not very complicated - the whole process is clearly shown in the video.

How to pickle cucumbers for the winter without vinegar in a cold way: a classic recipe

There are a large number of recipes for pickling cucumbers - several dozen, maybe hundreds. However, the cooking principles are the same - there is a hot and cold method. In the first case, the brine is prepared on the basis cold water, in the second - using boiling water.

Based on the calculation, we take the products in the following quantities:

Ingredients for a 3-liter jar

1.5 kg of medium-sized cucumbers (10-15 cm in length);
1.5 liters of water;
3 level tablespoons of salt;
1 teaspoon sugar;
a few peppercorns;
and several dill umbrellas.

The jars must first be sterilized by keeping them in the microwave for 3-4 minutes or over boiling water for 10-15 minutes. The recipe itself is very simple, it consists of the following steps:

Recipe for pickling cucumbers (step by step):

Step 1. First you need to carefully select the cucumbers. They should be the same size, with fairly dark but not too hard skin.

Step 2. Place the washed spices and herbs into the prepared jars.

Step 3. To pickle cucumbers, it is preferable to use spring or well water. Another option is proven bottled or filtered water. You can prepare the brine using tap water, but it is advisable to let it sit for a day beforehand.

Step 4. Then the cucumbers themselves are placed quite tightly in the jar and filled with water so that the level completely covers the contents.

Step 5. Let the cucumbers stand for 2-3 days at room temperature in a dark place - for example, under a table, covered with a thick cloth. During this time, the cucumbers will ferment, after which foam will periodically appear on the surface, which is normal.

It can be removed and water can be gradually added - literally a few tablespoons. After 3 days, we roll up the jars with iron or cover them with nylon lids, then put them in the cellar or refrigerator.

The cold method has several advantages over the hot method. Firstly, it’s faster and more convenient - there is no need to boil the water first.

In addition, cold water preserves all the beneficial substances of cucumbers, while boiling water destroys some of them. Many more pickle lovers claim that such cucumbers are more tasty and fragrant.

Finally, there is a practical side to the issue - cold pickled cucumbers for the winter can be placed in any jar without fear that it will crack due to boiling water.

Cold salted crispy cucumbers for the winter with horseradish and garlic

This recipe can also be considered one of the most simple ways pickling cucumbers for the winter, because the sequence of actions is fundamentally no different. The only difference is that this time they add garlic and horseradish.

However, you should not overdo it with their quantity. On a liter jar it is enough to put 2-3 cloves of garlic or the same number of small pieces of horseradish root (they can be replaced with small leaves of this plant).

Let's take the following ingredients for a 3 liter jar:

1.5 kg of cucumbers (you can take large fruits, but they should all be approximately the same size);
1.5 liters of water;
3 large spoons of salt;
1.5-2 level tablespoons of sugar;
garlic – 5 cloves;
horseradish – 2 leaves or several pieces of root;
pepper – 15 peas.

The cooking technology is as follows:

Step 1. Wash the fruits and soak them for several hours in cold water.

Step 2. Prepare and wash the greens, cut the garlic into large slices.

Step 3. Sterilize the jars and put herbs and spices in them.

Step 4. Place the cucumbers - quite tightly, but not too much.

Step 5. Fill with water to the top. We leave to ferment for 3 days, after which we close the lid and put it in a cool place. The product will be ready in 1 month.

Cold pickling of cucumbers for the winter with berry leaves

Perhaps the most important requirement for pickled cucumbers- so that they turn out crispy. And this is quite fair. After all, the cucumber should not be watery, but dense enough to be a pleasure to bite into.

IN in this case we will simply add fresh (or preferably slightly dried) leaves of berry bushes - raspberries, black currants or cherries - to the brine. If oak trees suddenly grow in the vicinity, you can also collect their foliage. It is only important to make sure that the trees are located away from roads, and that their greenery is fairly clean in appearance.

The foliage of berries and oak contains quite a lot of tannins. Thanks to your chemical properties they practically do not penetrate into the fruit itself, but are absorbed only into the peel of the cucumber.

As a result, it becomes denser, the juice from the vegetable practically does not escape into the brine, so the resulting cucumber turns out to be very dense, elastic, and therefore very pleasant.

Cherry leaves - great for pickling cucumbers

To cold pickle cucumbers for the winter using this recipe, we will take the following ingredients.

Calculation for 1 liter jar:

600 g medium cucumbers of the same size;
0.5-0.6 l of water;
salt – 1 heaped tablespoon, i.e. 30 g;
sugar – a teaspoon (you don’t have to add it at all);
10 peppercorns;
2-3 cloves of garlic;
2-3 dill umbrellas;
1-2 horseradish leaves;
1-2 leaves of currants, cherries or raspberries;
1-2 oak leaves.

The sequence of actions is as follows:

Step 1. First, as usual, soak the cucumbers in water, keeping them in a basin for about 3-4 hours.

Step 2. Then put herbs and garlic, as well as black peppercorns, into pre-sterilized jars.

Step 3. Place the cucumbers quite tightly, but they should not protrude above the neck.

Step 4. Dissolve a tablespoon of salt and a teaspoon of sugar in half a liter of cool water and mix.

Step 5. Pour this water into the jar and cover it with a lid, but loosely.

Step 6. You can first cover the top of the fruit with a leaf of any plant from those we took for pickling.

How to cold pickle cucumbers for the winter with mustard

Fans of pickled cucumbers probably remember that along with the usual herbs, peppercorns and other components, the solution also contains some mysterious grains. These are mustard seeds, which give the finished product a very interesting aroma.

And it’s a pleasure to try such a brine, not to mention the fact that it can be used to prepare various soups that have long been classic dishes Russian cuisine.

For this recipe we will need almost the same ingredients.

Proportions for a 1 liter jar:

600 g vegetables;
0.5 liters of cold, purified (or settled) water;
bay leaf and several currant and cherry leaves;
salt – 30 g;
sugar – 15 g;
pepper - a few peas;
mustard seeds - 1 level dessert spoon.

The sequence of actions is approximately the same, but not everything is so simple - there will be a surprise that may be useful to the housewives.

Preparation step by step:

Step 1. First, wash the cucumbers and put them in cool water for several hours.

Step 2. Then we cut off their edges.

Step 3. Here comes the promised surprise. Pour boiling water over all the mustard leaves and seeds, let them stand for about 5-10 minutes (then the boiling water needs to be drained).

Step 4. Place herbs and peppers in pre-sterilized jars.

Step 5. Lay the cucumbers - it’s best to put the first row on the ends, and then as necessary.

Step 6. Now we put the mustard seeds and close the jars, leaving them for 3 days, then roll them up with iron or close them with tight nylon lids.

For a piquant taste, you can even add 2 tablespoons of regular vodka - for the sake of experimentation, you can even decide to take this interesting step. We put the jars in the refrigerator for storage.

Pickled cucumbers “under the degree”: a simple recipe with vodka

And this version of cold-salted cucumbers for the winter can be tried by those who like something new. And in general, you can pickle a couple of jars in this way as an experiment.

You will need the following components (for a 3-liter jar):

1.5 kg of vegetables;
1.5 liters of water;
4.5 tablespoons salt;
3-4 dessert spoons of sugar;
10 peppercorns;
cherry, raspberry, currant leaves;
several dill umbrellas;
100 g vodka.

How to salt cucumbers for the winter in jars of vodka:

Step 1. Wash, soak the cucumbers for several hours, sterilize the jars and put green leaves in them.

Step 2. Place the cucumbers there.

Step 3. Prepare the brine - dissolve salt and sugar in water, add vodka and pour this mixture over the cucumbers.

Step 4. Leave the jar alone for 2-3 days (you can put gauze or cover it loosely with a lid).

Step 5. And then close the lid completely - for the winter.

It’s not hard to guess that the recipe with vodka and mustard can be combined into one. Then the finished product will turn out exceptionally tasty, and the brine will certainly not ferment.

How to pickle crispy cucumbers without vinegar: the hot method

The method described above applies to cold ones, because chilled cucumbers are filled with cold water. To give the fruits a pleasant crunch, you can try hot way. It has its undeniable advantages:

Salt, sugar and other spices dissolve much faster in hot water.
Spices penetrate the fruit better.
The leaves of cherries, currants and other berries that are used in the recipe release their substances into the solution better (the process is similar to brewing tea). Among their components, tannins are especially valuable - they give cucumbers the desired crunchy taste.

To pickle cucumbers in jars for the winter according to this recipe, you will need the following ingredients.

Proportions for a 3 liter jar:

1 kg of cucumbers;
salt and sugar - one large heaped spoon each;
garlic – 3-4 cloves;
dill – several sprigs, 2-3 umbrellas;
10-15 peppercorns;
3-4 leaves of currant, cherry, raspberry.

This time we proceed like this:

Step 1. Pre-soak the cucumbers in cool water, but leave them on the table so that they reach room temperature.

In the meantime, sterilize the jars (10-15 minutes over steam over boiling water or 3-4 minutes in the microwave).

Step 2. Meanwhile, prepare the brine. To do this, you need to bring 1 liter of water to a boil (it’s better to let it sit first), then add salt, sugar, dill leaves and berries, as well as pepper (10-15 peas). You can also add a few bay leaves there.

Step 3. Fill the cucumbers with hot brine to the top, let them cool for 1 hour. Then cover with lids (loosely) or gauze and place in a dark (but not cold) place overnight.

Step 4. And after a day we roll up the jars with iron lids or simply close them with thick nylon lids. We put it in the refrigerator for storage.

They need to be shaken periodically - especially at the very beginning. After all, salt and other spices must be properly distributed throughout the entire volume.

Pickled cucumbers for the winter - in liter jars with iron lids

How to quickly pickle crispy cucumbers without vinegar

And one more recipe, as they say, from the category “for a quick fix». Lightly salted cucumbers– this is the case when a “raw” dish is in some ways even better than a cooked one. The composition of the components and methods of preparation are not much different from those described above.

Therefore, the only significant difference is the cooking time. All you have to do is soak the cucumbers for 24 hours – and that’s it, the cold appetizer is ready.

In addition, there is no need to sterilize the jars - after all, such a dish can be prepared in a regular saucepan or in any other container.

Let's take the following components:

cucumbers – 1 kg (medium size, all fruits are approximately the same in size);
salt - 1 heaped tablespoon (but no more - otherwise it will be too salty);
dill - several sprigs;
garlic – 4 cloves.

We will act like this:

Step 1. Wash the cucumbers and cut off the ends.

Step 2. Cut the garlic into pieces and finely chop the dill.

Step 3. Put everyone together in a strong bag, add salt and roll the ingredients evenly in it.

Step 4. Wait 6-8 hours (put the cucumbers in the refrigerator overnight). The next day, you can simply wash off the excess salt and enjoy the dish.

You can pickle cucumbers in a basin, pan or other containers. And it would also be good to pre-soak them for 3-4 hours in cool water.

like this delicious snack Can be used in salads, okroshka. And also lightly salted cucumbers They quench your thirst well and refresh you on a hot summer day.

Bon appetit!

Do you dream of learning how to pickle cucumbers yourself for the winter? We will introduce you to the basic principles of pickling, and also tell you how to properly pickle cucumbers in a cold and hot way.

Summer is a hot time for every good housewife, because it is at this time of year that she must preserve maximum amount tasty and healthy vegetables. July is considered the ideal month for pickling cucumbers. In fact, only this month you can find the most natural and fragrant greens on store shelves.

Pickling cucumbers is quite a troublesome task. Since you will be using only one salt as a preservative, it is extremely important that the amount is sufficient. If you do not guess correctly with the dose of this ingredient, then your vegetables will turn out either very salty or almost tasteless

But still, if you manage to follow all the nuances of pickling and achieve the ideal taste, then in addition to crispy cucumbers, you can use the brine in which they are preserved to prepare delicious homemade dishes. This spicy liquid will become an indispensable component for preparing pickle soup, solyanka, okroshka and cabbage soup.

Why soak cucumbers before pickling, and for how long?

Soaking cucumbers before pickling

Many housewives, having bought cucumbers at the market or supermarket, bring them home and immediately begin to pickle them. As a result, because of such a rush, in winter they eat greens that are not hard and crispy, but not very delicious vegetables with large voids inside

Most often this is due precisely to the fact that the cucumbers were placed in jars without preliminary preparation. Usually the greens that we buy in stores travel for some time and are stored in food warehouses before reaching our home. During this short period, due to increased temperatures, they become less solid and lose some of their natural moisture.

And if you don’t try to return the cucumbers to their hardness before pickling, then this will definitely affect their taste qualities. Therefore, even if it seems to you that the vegetables you bought are absolutely perfect, take your time and be sure to soak them in clean cold water. And only after they have stood in it for at least 7 hours can you start salting

But remember, pickling cucumbers requires maximum sterility, so after soaking, the cucumbers must be washed again, and it is advisable to do this under running water. This way you can get rid of the bacteria that appeared on the skin of the greens during the soaking process and you won’t have to worry that they will become moldy during storage.

What salt to use for home pickling cucumbers and how much?

Salt for pickling cucumbers

Salt is almost the main component that helps cucumbers retain all their beneficial features. The modern housewife has a fairly large selection of this product, so sometimes, at her own peril and risk, she puts sea or iodized salt in a jar with vegetables

In principle, you can quite easily use such a preservative. Some housewives even claim that iodized salt makes cucumbers more healthy. In fact, this is not true at all. This product uses a substance called potassium iodide, which is absolutely not suitable for food preservation.

In progress long-term storage it begins to break down and this immediately affects both the taste and appearance vegetables If speak about sea salt, then its qualities are practically no different from ordinary stone. The only thing that distinguishes them is the price

Therefore, there is no need to chase fashion and buy a more expensive product. You can quite easily buy the rock salt we are used to and use it to make delicious pickles. Moreover, exactly rock salt reveals the taste qualities of greens as well as possible, while maintaining their natural hardness and crunch

Seasoning for pickling cucumbers

Greens for pickling cucumbers

In order for the pickles to be as flavorful as possible, in addition to water and salt, you must add as many spicy seasonings as possible to the jar. Some housewives, due to a simple lack of time, buy ready-made seasonings and simply sprinkle them on vegetables

In principle, the taste of such a product is quite tolerable, but still it cannot be compared with cucumbers that have been pickled with fresh herbs. Therefore, if you want your greens to have their own special individual taste, then prepare the pickling seasoning yourself

To do this, go to the garden and pick fresh currant leaves, cherries, horseradish, dill umbrellas and a few heads of garlic. After all these greens have been thoroughly washed and dried, they can be safely placed in clean jars.

And in order for the pickles to be not only aromatic, but also piquant, be sure to add a mixture of peppers, horseradish root and a couple of pieces of chili pepper to the cucumbers. If you are not lazy and spend a little more time than usual, then in winter your cucumbers will be an excellent addition to meat dishes

A simple recipe for pickling cucumbers for the winter in jars without vinegar: recipe for a liter and three-liter jar, per liter of water

Pickled cucumbers for the winter

It’s probably hard to find a person who doesn’t like hot and spicy crispy cucumbers. After trying them once, you will no longer want to eat greens marinated with hay. It is the absence of vinegar in the brine that gives them a particularly piquant taste, which is easily combined with almost all homemade dishes
But keep in mind that in order for the cucumbers to be firm enough, it is extremely important to put the ideal amount of salt in the jars. In order to achieve the right taste three liter jar you need to put 3 level tablespoons of salt. Accordingly, 1 tablespoon will be enough for a liter.
Add just the right amount of salt to the cucumbers, even if it seems to you that the brine is slightly salty. During the pickling process, the cucumbers will take salt from the brine and the finished product will have the perfect taste

So:

We thoroughly rinse the jars, place them bottom up and let them dry a little.
Place the cucumbers in a large bowl, fill them with cold water and leave for 5-7 hours.
Place dill umbrellas, horseradish leaves and garlic cloves in prepared jars
Carefully place cucumbers of the same size on top of the spices.
Put water on the stove, add salt to it and prepare the brine
Prepare the brine at the rate of 3 tbsp. l salt per liter of water
While the brine cools slightly, place currant, cherry and oak leaves on the cucumbers
Fill the filled jars with brine and close them with nylon lids
Transfer the cucumbers to a cool room and wait until they begin to ferment.
When the fermentation process reaches its maximum (the lids will be very swollen), open the jars and allow excess air to escape
When the brine stops bubbling, close the jars again with lids and move them to the refrigerator or basement
Make sure that the temperature in the room in which the pickles will be stored does not rise above 10 degrees

Hot pickling of cucumbers with citric acid: recipe for 1 liter of water, for a liter and a three-liter jar

Hot pickling of cucumbers

Although these cucumbers require a lot of attention, their taste is divine. Therefore, do not be afraid to spend your time and please your household with truly healthy pickles.

Recipe for hot pickling cucumbers:

Spend everything preparatory work same as described in the previous recipe
Then prepare a brine from salt and water, cool it to 30 degrees and pour it over the cucumbers
Cover the jars with lids and leave to salt for a day.
During this time, an intensive fermentation process will begin and it will be possible to transfer the containers with cucumbers to a cool, dark place
They must stay here for at least one week.
When the cucumbers become salty and crispy, drain the brine from them and place them in a clean container with herbs and herbs.
Add citric acid to the brine, bring it to a boil and pour the resulting liquid into jars of cucumbers
Cover them with lids, cool them, and return them to the basement or pantry for further storage.

Hot pickling of cucumbers with vinegar: recipe for 1 liter of water, for a liter and a three-liter jar

Pickled cucumbers with vinegar

If you live in an apartment and do not have a cold cellar or basement, then salt the cucumbers with vinegar. This component will make the brine more concentrated and will also prevent the proliferation of pathogenic microflora that likes to multiply on salted vegetables.

So:

Wash the cucumbers and soak them in cold water for several hours
Wash the jars with soda and sterilize them over steam.
Do the same manipulations with the lids.
Place herbs, spices and cucumbers in prepared jars and pour everything boiled water
Wrap the filled container in a towel and let it sit for 15-20 minutes.
Drain the slightly cooled water, add salt and sugar to it and cook the concentrated brine
Add vinegar to the jars with cucumbers, fill them with hot brine and close the lids tightly.
Let the cucumbers cool and then put them in the pantry.

Cold pickling of cucumbers without vinegar: recipe

Cold pickling cucumbers

Cold pickling allows you to preserve the most natural taste of cucumbers, making them even harder and crispier. The only thing you should take into account is that vegetables salted in this way must be stored in a room in which the same temperature is constantly maintained.
If you store them in a kitchen cabinet or warm pantry, they will sit for just a couple of months and begin to deteriorate. The optimal temperature for storing such a product is considered to be +7 degrees

Recipe for pickled crispy cucumbers:

Sterilize the jars and lids and set them aside for a while
Boil a large amount of water, pour it over the washed cucumbers and immediately transfer them to ice water
When they are completely cool, carefully place them in jars.
Place salt, pepper, horseradish root and currant leaves on top of the vegetables.
Fill it all with cold boiled water with salt diluted
Close the jars with tight lids and immediately lower them into the basement

Pickling cucumbers in a barrel: recipe

Barrel cucumbers for the winter

If you want to try cucumbers prepared according to old recipe, then for this you will have to find a real oak barrel. First, you will need to pour water into it and wait until the wood absorbs it slightly
After it swells a little, the water will need to be drained and the barrel should be allowed to dry a little. In order for the cucumbers to be as fragrant as possible, be sure to grate all inner part barrels of fresh garlic. Once the preparation of the container is completed, you can begin to pickle green vegetables.

So:

Rinse the cucumbers, fill them with water and leave to soak in moisture for 10-12 hours
Prepare a large amount of horseradish leaves, cherries and currants
Be sure to prepare the brine in advance and cool it to room temperature.
Prepare the brine at the rate of 900 g of salt per 10 liters of water
Start putting cucumbers mixed with spicy herbs into the barrel
For added piquancy, you can also add horseradish root to the vegetables.
When the barrel is completely filled, fill it with brine, cover it with a cloth and a special lid
To prevent the greens from rising above the brine during fermentation, be sure to place something heavy on the lid
After approximately 25 days, the cucumbers will be ready to eat.

Pickling cucumbers for storage in the apartment: recipe

Recipe for spicy pickles

If you plan to store cucumbers in quartzite, then in addition to herbs and spices, add components to the brine that will prevent the development of various pathogenic microflora. These products include horseradish root, red hot pepper and mustard seeds.

If at least one of these components is present in a jar of greens, then they will definitely last all winter. If your household likes very spicy dishes, then peace of mind you can add all three products at the same time.

Recipe for spicy pickles:

Pour water over thoroughly washed cucumbers and let them soak in moisture.
After 5-7 hours, drain them and rinse them again in clean water.
Scald a large enamel pan or bucket with boiling water
Wash greens, currants, cherries, horseradish root and dill umbrellas under running water
Place horseradish, cherry and currant leaves on the bottom of the pan, add a few pieces of horseradish
Place a ball of cucumbers on top of all these aromatic seasonings
The next ball should consist of dill, garlic, hot pepper and mustard seeds
Alternate layers until the pan is completely filled.
Try to arrange the cucumbers in such a way that the spicy greens are the highest ball
Pour a brine of water and salt over the greens and cover everything with a lid.
Place the cucumbers in a cool, dark place for 20-30 days
After this time, the salted vegetables will be ready to eat.

Dry pickling of cucumbers without brine

Dry pickling of cucumbers for the winter

If you need to make cucumbers more in a fast way, then salt them in an ordinary plastic bag. This method allows you to achieve much faster desired result and literally a day after the start of the pickling process, you will be able to please your family with hard and aromatic cucumbers.

Pickling cucumbers in a bag with dill:

Select small springy greens and rinse them in cold water
Carefully cut each cucumber with a knife and place them in a clean bag
Chop dill, parsley, celery, garlic and hot peppers and add it all to the cucumbers
Salt and pepper the vegetables and herbs and tie the bag as carefully as possible
Shake the bag vigorously, place it in a bowl and place it in the refrigerator for a day.
Place the finished cucumbers in a hermetically sealed container and store in a cool, dark place.

Pickling lightly salted cucumbers: recipe

Although greens prepared in this way are slightly similar to an ordinary vegetable salad, this does not in any way affect their taste. But since during the cooking process they release a lot of juice, it is best to pickle such quick cucumbers not in a bag, but in a plastic container
If you come across very juicy greens, you can use the resulting brine to prepare okroshka or aromatic summer pickle

So:

Wash the cucumbers and cut them into small rings
Salt and pepper them and put them in a plastic container
Chop the garlic, dill, parsley and chili pepper as finely as possible
Grind all these ingredients with sugar and add the resulting paste to the cucumbers.
Mix everything thoroughly, close the lid and leave to brew for 2-3 hours.
Serve lightly salted cucumbers with new potatoes or lean meat

Video: Cucumbers for the winter. Like from a barrel, for home storage

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 water ice water. There is no need to trim the ends of cucumbers. On the bottom, in pre-washed jars, put garlic and herbs cut into slices and fill with the prepared brine. Close the jars with plastic lids and leave at room temperature (no more than 18°). 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 in the refrigerator. These cucumbers will last well all winter and will crunch until spring.

Pickled, crispy, spicy pickled cucumbers 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?

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 lid or plate that is smaller in diameter, 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

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

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 onion and the vitamin salad is ready.

Cucumbers in natural tomato juice

Now we will look at a recipe for pickling cucumbers with tomato juice. To pickle cucumbers in tomatoes, it is better to prepare the juice yourself. Thus, you will be confident in its naturalness and quality.

Juicing

Wash the tomatoes thoroughly, cut them, grind them into a meat grinder and put them on low heat so that they do not boil, but simmer. To pickle cucumbers, we need thoroughly washed jars, well-washed greens and cucumbers pre-soaked in water.

Tip: always soak cucumbers in cold water so that they absorb a large amount of water and do not ferment after seaming.

Ingredients for a liter jar:

0.5 kg of cucumbers;
0.5 liters of tomato juice;
1 tbsp. spoon (fine) salt;
3 tbsp. spoons of sugar;
greens - dill, parsley, horseradish leaves;
hot pepper pod;
not a big head of garlic;
2-3 currant leaves and bay leaf;
3 pcs. fragrant cloves;
5 peas each of black and allspice.

Description

Spices should be placed at the bottom of the jar, in the middle and on top. Fill the container with cucumbers and pour boiling water over them (this must be done carefully so that your jar does not burst). While our cucumbers are in boiling water, we add salt and sugar to the tomato. Then pour the slightly cooled water from the cucumbers into the pan and boil again. Pour into a jar and leave for 10-15 minutes and pour out. Take an aspirin tablet, crush it in a spoon and pour it on top of the cucumbers (the tablet will “kill” the fermentation process). Pour over the prepared tomato, roll up and place the jar on the lid until it cools completely.

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.