Pickling cucumbers for the winter: hot, cold, dry. The best recipes for pickling cucumbers in a package, in a barrel, with vinegar, without vinegar, with citric acid, without brine, salted

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

Summer is a hot time for every good housewife, because it is at this time of year, she should conserve the maximum amount of delicious and healthy vegetables. July is considered an ideal month for pickling cucumbers. Actually, only this month on the shelves of shops you can find the most natural and fragrant greens.

• Pickling cucumbers is quite a troublesome business. Since you will use only one salt as a preservative, it is extremely important that its quantity is sufficient. If you do not guess with the dose of this ingredient, your vegetables will turn out to be either very salty or almost tasteless

• . But if you manage to observe all the nuances of salting and achieve the perfect taste, then in addition to crispy cucumbers you can use for cooking delicious home-made dishes and brine, in which they are saved. This spicy liquid will be just an indispensable ingredient for cooking pickle, saltwort, okroshki and cabbage soup.

Why should you soak the cucumbers before salting, for how long?

Soaking cucumbers before pickling

• Many housewives, having bought cucumbers in the market or in the supermarket, bring them home and immediately begin to salt. As a result, because of such haste, they eat in the winter not hard and crunchy greens, and not very tasty vegetables with large voids inside the

• . Most often, it is due to the fact that the cucumbers were put into jars without any preliminary preparation. Usually the greens that we buy in stores before they get to our house for a while are traveling and stored in grocery stores. During this short period, because of the increased temperature indexes, they become less hard and lose some of their natural moisture

• And if you do not try to restore the cucumber to their hardness even before pickling, this will definitely affect their taste. Therefore, even if it seems to you that the purchased vegetables are absolutely perfect, do not regret your time and always soak them in clean cold water. And only after they have stood in it for at least 7 hours can begin to engage in salting

• But fill, pickling cucumbers requires maximum sterility, so after soaking cucumbers must be rinsed once more, and preferably done under running water. So you can get rid of the bacteria that appeared on the peel of the greens in the process of soaking and you will not have to worry that during storage they will be covered with mold

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

Salt for pickling cucumbers

• Salt is almost the main ingredient that helps cucumbers save all their useful properties. The modern housewife has a fairly large selection of this product, so sometimes she puts her salt or iodized salt

into the jar at her own discretion.

• In principle, you can safely use and such a preservative. Some landladies even argue that iodized salt makes cucumbers more useful. In fact, this is not the case at all. To produce this product, a substance called potassium iodide is used, which is strictly not suitable for canning

• products. In the course of long-term storage, it begins to break down and this immediately affects both taste and appearance of vegetables. If we talk about sea salt, then it is by its qualities almost no different from ordinary stone. The only thing that distinguishes them is the price of

• Therefore, do not chase the fashion and buy a more expensive product. You can safely buy the usual rock salt and use it to make delicious pickles. Moreover, it is the rock salt that maximally reveals the taste of the greens while preserving their natural hardness and crunch

Seasoning for pickling cucumbers

Celery pickling greens

• In order to make salted cucumbers as aromatic as possible, in addition to water and salt,, as much as possible of spicy seasonings. Some mistresses, because of the banal lack of time, buy ready-made condiments and just fall asleep with them vegetables

• In principle, the taste of this product is quite tolerable, but still it can not be compared with cucumbers that have been salted with fresh herbs. So if you want your greens to have their own particular taste, then prepare the seasoning for picking up your own

• . Go to the garden and pick fresh currant leaves, cherries, horseradish, dill umbrellas and a few garlic heads. After all this greens are thoroughly washed and dried it can be safely laid out on clean jars

• And to make the pickles turned out not only fragrant, but spicy necessarily add to the cucumber mixture of peppers, horseradish root and a couple of chili pepper pieces. If you are not too lazy and spend a little more time than usual, then in the winter your cucumbers will be a perfect addition to meat dishes.

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

Pickled cucumbers for the winter.

• Probably hard to find someone who does not like sharp and spicy crispy cucumbers. Try them once, you will no longer want to eat the greens, marinated with a cut. It is the lack of vinegar in the brine that gives them a particularly piquant taste, which is easily combined with almost all domestic dishes
• But keep in mind that the cucumbers are hard enough, it is extremely important to put the ideal amount of salt in the jars. In order to achieve the right taste for a three-liter jar, you need to put 3 tablespoons of salt without a slide. Accordingly, per liter will be enough 1 tablespoon
• Add to the cucumber is just such a quantity of salt, even if you think that the pickle is slightly salty. In the process of pickling, cucumbers will pick salt from the brine and the finished product will have an ideal taste.

So:

• Thoroughly wash the jars, set them upside down and let them dry out a bit
• Fold the cucumbers in a large basin, pour them in cold water and leave them on for 5-7 hours.
• In the prepared cans, we put dill umbrellas, horseradish and garlic cloves
• Top on spices neatlylay out cucumbers of the same size
• Put the water on the stove, add salt to it and prepare brine
• Brine to cook at the rate of 3 tbsp.l salt per liter of water
• While the brine is cooling slightly, place the currant, cherry and oak leaves on the cucumbers
• Fill the filled jars with brine and cover with capron lids
• Transfer the cucumbers to a cool room and wait for them to ferment
• When the fermentation process reaches a maximum(the lids will be very swollen at the same time), open the jars and let the excess air escape
• The brine code stops bubbling, again close the jars with lids and move them to the refrigerator or to the basement
• Followthe temperature in the room in which the salted cucumbers will be stored did not rise more than 10 degrees

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

Hot pickling of cucumbers

Although such cucumbers require a lot of attention,they get a taste of the divine. So do not be afraid to spend your time and please the family with really useful pickles.

Recipe for hot cucumber picking:

• Carry out all the preparatory work as described in the previous recipe
• Then, from the salt and water, prepare the brine, cool it to 30 degrees and fill it with cucumbers
• Cover the jars with caps and leave to salivate for a day
• During this time,intensive fermentation process and it will be possible to transfer containers with cucumbers to a dark cool place
• Here they must stand for at least one week
• When the cucumbers become salty and crispy, drain the brine andput them in a clean container with herbs and spicy herbs
• Add the citric acid to the brine, bring it to a boil and fill with the jar with
• cucumbers. Cover them with lids, cool them and return them again to the basement or storage for further storage.

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

Pickled cucumbers with vinegar

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

So:

Soak the cucumbers and soak them for several hours in cold water

Wash the soda cans and sterilize them over the steam

Do the same manipulations with the

lids. In the prepared cans, lay the greens, spices and cucumbers and pour all the boiled water

Wrap the filled containertowel and let it brew for 15-20 minutes

Merge slightly cooled water, add salt and sugar to it, and cook the concentrated brine

In the jars with cucumbers add the vinegar, fill them with hot brine and tightlycover with covers

Leave the cucumbers to cool and then remove them to the storeroom

Cold pickling of cucumbers without vinegar: recipe

Cold pickling of cucumbers

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

Recipe for salty crispy cucumbers:

• Pre-sterilize jars and lids and set them aside for a while towards
• Boil large amounts of water, rinse it with rinsed cucumbers and immediately transfer them to iced water
• . When they are completely cool, carefully pour them into cans.
• Topon the vegetables put salt, pepper, horseradish root and currant leaves
• Fill it all with cold boiled water, in which the salt is dissolved
• Close the jars with dense lids and immediately dip them into the basement

Pickling cucumbers inochke: recipe

Barrel cucumbers for winter

• If you want to try pickles, cooked according to an ancient recipe, then for that you have to find a real oak barrels. To begin with, you need to pour water into it and wait until the wood lightly absorbs it.
• After it swells a little, the water will need to be drained and let the barrel dry out a little. In order for cucumbers to be as aromatic as possible, always grate the inside of the barrel with fresh garlic. Once you have completed the preparation of the container, you can begin to pickle the greenery of the

So:

• Rinse the cucumbers, pour them with water and leave to drink with moisture for 10-12 hours.
• Prepare a large number of horseradish, cherry and currant leaves
• Be sure to prepare and cool to room temperatureBrine temperature
• Brine at the rate of 900 g of salt per 10 liters of water
• Start laying cucumbers in the cask with a spicy herb
• For more spicy you can add to the vegetables also toIf the barrel is completely filled, fill it with a brine cover with a cloth and a special lid
• To ensure that the greens do not rise above the brine during fermentation, be sure to place any heavy
• on the lid. After about 25 days, the cucumbers will be ready for use.

Pickling cucumbers for storagein the apartment: recipe

Recipe for spicy salted cucumbers

If you plan to store cucumbers in quartzite, then in addition to spicy herbs and spices, add to the brine components that will not give pTo be called various pathogenic microflora. These products include the horseradish root, red hot pepper and mustard seeds.

If at least one of these components is present in the pot with the greens, then they just stay there all winter. In case your household members like very sharp dishes, then with a quiet heart you can add all three products at the same time.

Recipe for spicy pickles:

• Pour carefully washed cucumbers with water and allow them to soak with moisture
• After 5-7 hours, drain them and rinse them again in clean water.
• Scald boiling large enamel pan or bucket
• Wash under running water greens,pour currants, cherries, horseradish and dill umbrellas
• Put horseradish, cherry and currant leaves on the bottom of the pan, add a few slices of horseradish
• . On top of all these fragrant spices, lay the bowl of cucumbers
• NextThe ball must consist of umbrellas of dill, garlic, hot pepper and mustard grains
• Alternate the layers until we fill the pan completely
• Try to lay cucumbers in such a way that the overstating bowl is precisely the spicy greens
• Pour the herbs with brine from the water and salt and cover everything with the lid
• Put the cucumbers in a dark cool place for 20-30 days.
• After this time, the salted vegetables will be ready for use.

Dry cucumber pickling without brine.

Dry pickling cucumbers for the winter.

. If you needmake cucumbers in a faster way, then pickle them in an ordinary plastic bag. This method allows you to achieve the desired result much faster and literally a day after the beginning of the salting process you can please your relatives with hard and fragrant cucumbers.

Picking cucumbers in a bag with dill:

• Select small elastic greens and rinse them in cold water
• Gently cut each cucumber with a knife and fold them into a clean package
• Grind dill, parsley, celery, garlic and hot pepper and add all this to cucumbers
• Salt, pepper the vegetables with herbs and as carefully as possible tie the package
• Intensively shake the package, put it in a bowl and send it for a day in the refrigerator
• Put the finished cucumbers in a tightly closed container and store in a dark containercool place

Salting pickled cucumbers:

• recipe Although Zelentsy thus prepared slug like an ordinary salad it does not affect their taste. But as in the process of cooking they very strongly start up the juice, then picking such fast cucumbers is best not in the package, but in the plastic container
• . If you find very juicy greens, you can use the brine to prepare the okroshka or the fragrant summer rassolnik

So:

• Wash the cucumbers and cut them into small rings
• Salt them, pepper and put them into a plastic container
• Finely chop the garlic, dill, parsley and chili
• . Rub all these ingredients with saharom and add the resulting paste to the cucumbers
• Mix everything thoroughly, close the lid and put on for 2-3 hours.
• Serve fresh-salted cucumbers to the young potatoes or low-fat meat

Video: Cucumbers for the winter. As a barrel, to store the house