Pickle the cucumbers. How to pickle cucumbers

Salted, pickled cucumber... Not just a vegetable from a jar, but a real symbol of the Russian feast. Well, what would a table be without pickled cucumber?
Pickled cucumber is a component of the eternal Olivier salad, a component of an appetizing pickle, and an appetizer for strong drinks. And just like that, with potatoes, everyone loves pickled crispy cucumber. Well, preparing several jars of such pickled cucumbers for the winter is always a pleasure, if only there was a good recipe.

Active cooking time – 1 hour 10 minutes. The ingredients are given for a 3-liter jar.

Ingredients

• cucumbers – 2 kilograms
• “bouquet” for pickling - 2 pieces
• garlic – 1 head
• black peppercorns – 20 pieces
• allspice - 20 pieces
• rock salt

Preparation

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Wash the cucumbers thoroughly. If the cucumbers are not fresh from the garden, then soak them in cold water for several hours, preferably overnight.



Prepare a “bouquet” for pickling and half the amount of pepper. The composition of the “bouquet”, as a rule, includes: mature dill umbrellas, horseradish leaves, currants, cherries. Oak leaves, tarragon and fennel are also used. Wash the “bouquet” thoroughly and chop coarsely. Divide half a head of garlic into cloves and peel them.



Place in an enamel bowl in layers: a layer of “bouquet”, garlic, pepper, a layer of cucumbers, and so on until the ingredients run out. The last layer should be the “bouquet”.



Prepare the brine. Fill a liter jar with cold, unboiled water to the top and add 2 tablespoons of salt. Stir until completely dissolved and pour into the bowl with the cucumbers. Repeat the process until the cucumbers are completely covered with brine. Cover the top of the cucumbers with a clean plate to prevent them from floating. Leave the cucumbers to pickle for 3-4 days. Salting time depends on air temperature. The warmer the room where the cucumbers are, the faster the pickling process occurs.



On day 3-4, cucumbers can be rolled up. If they have not yet been completely salted, then it’s okay, they will arrive in the jar. First, prepare the dishes for canning: wash glass jars and metal lids with baking soda. Scald the jars with boiling water and boil the lids for 5 minutes.



Prepare a new “bouquet”, garlic and remaining pepper for pickling. Wash the “bouquet”, divide half a head of garlic into cloves and peel.



Place the bouquet, garlic and pepper at the bottom of the prepared glass jar.



Then place the pickled cucumbers in the jar as tightly as possible.



Remove the old “bouquet” from the brine in which the cucumbers were fermented. Place the brine on the fire and bring to a boil. Remove the resulting foam.



Pour boiling brine over the prepared cucumbers.



Immediately seal the jars of cucumbers.



Turn the jars of cucumbers upside down and cover them with a blanket for 1-2 days until they cool completely. After the pieces have cooled, take them to the pantry for storage.

For pickling, choose late varieties of cucumbers, then the cucumbers will turn out crispy.

Do not use iodized or fine salt.

Do not over-salt the brine. If you add more salt than necessary, the fermentation process will be weak or not occur at all.

The brine when pickling cucumbers should be cloudy. This means that lactic acid has formed, which has preservative properties, and fermentation is proceeding correctly.

Cucumbers salted with simple salting are distinguished by their simplicity of taste and ease of preparation. Simple pickled cucumbers have a rich sour-salty taste, which makes them indispensable for preparing dishes such as solyanka or rassolnik. And in general, I personally like the taste of simple pickled cucumbers much more than pickled ones. However, they also have their drawbacks - cucumbers pickled with simple salting are not as crispy and cannot be stored for years as those that are thoroughly pickled, even without sterilization (I wrote a recipe for preparing such cucumbers). The deadline for storage is until next spring, that is, about six months. Therefore, it doesn’t make sense to prepare too many of them, but you definitely need to make 3-4 jars.

Simply salted cucumbers for the winter

In a previous article, I wrote about how to make them tasty and crispy, and at the end of the article I mentioned that they can even be left for the winter. So, this is the recipe that allows you to make such a winter preparation. Just before pickling, lightly salted cucumbers will need to be rinsed with clean cold water.

Fresh cucumbers are also suitable for this recipe, the only thing to consider in this case is the amount of salt, you will need twice as much.

Ingredients:

• lightly salted or fresh cucumbers,
• fresh dill sprigs,
• Bay leaf,
• onions and garlic (if the cucumbers are fresh).

Step 1. First we need to cook the marinade. Dissolve salt in clean water. For lightly salted cucumbers, add 1 tablespoon of salt to 1 liter of water. If the cucumbers are fresh, then take 2 tablespoons per 1 liter, even with a lump.Also add 10 - 15 black peppercorns and a couple of bay leaves to the marinade. Bring to a boil and leave to cool.

Step 2. Place cucumbers in clean jars and pour warm marinade over them. You can put small sprigs of dill on top of them. If the cucumbers were fresh, then you can also add onions and garlic.

Step 3. Finally, close the jars with regular nylon lids and put them in a cool place, where they will be stored all winter. That's all, have a nice time :)

Simply salted cucumbers (in cold water)

Simply salted cucumbers

These delicious pickles can be eaten immediately when they are lightly salted - lightly salted, and you can prepare jars of cucumbers for the winter - storing them in the refrigerator or cold cellar for long-term storage. Then in winter you will have very tasty pickles.

Cucumbers are poured with cold water, placed under plastic lids and infused in a warm place until the brine becomes cloudy. Using cold water for pickling is convenient for those who prepare cucumbers for the winter at the dacha, where there is no hot water and conditions for canning. I've been pickling cucumbers using this simple recipe for decades. They are very popular in our home.

This recipe for pickling cucumbers is very convenient; when there are a lot of cucumbers, you can close many jars at once and eat 1 lightly salted, and send the rest to a cold place until winter.

What is needed for a 3 liter jar?

• Cucumbers (as many will go in);
• Horseradish root – 1 root 5-10 cm long;
• Tarragon (tarragon) – 1-2 sprigs;
• Dill – 1/2 bunch or a couple of umbrellas;
• Garlic – 1 head;
• Currant or cherry leaves - 3 pieces;
• Brine - 1.5 liters per 3 liter jar (but it is better to prepare 2 liters of brine, just in case it suddenly spills or there is sediment).

Brine proportions for pickling cucumbers

Water to salt ratio: 1 liter per 70 g of salt (this is 2 tablespoons with top).

Salt for brine should be without additives, ordinary.

Cucumbers soaked in water before pickling

How to pickle cucumbers using simple salting

1. Prepare cucumbers, herbs and jars for pickling

• Wash the cucumbers and soak for 3-4 hours in cold water.
• Wash three-liter jars well with baking soda or dishwashing detergent and rinse thoroughly. Then pour boiling water over it.
• Wash and chop the greens. Peel the horseradish and cut into shavings. Peel the garlic and mash or cut into small pieces.

2. Place the spiced cucumbers in jars

Procedure for placing cucumbers in jars: Put horseradish and 2/3 of herbs and garlic on the bottom. The first layer of cucumbers. A little greenery and garlic and another layer of cucumbers. When all the cucumbers have entered the jar, add the remaining herbs and garlic.

But you can put all the spices on the bottom, and then the cucumbers.

3. Prepare brine for cucumbers

• Pour tap water or spring water into the pan ( we agreed that we would prepare a 3-liter jar of brine with a reserve, so we need to take 2 liters of water). Mix salt well in water (4 heaped tablespoons per 2 liters of water) and let stand. Do not pour the sediment that forms at the bottom into the cucumbers (discard the sediment).

If the brine remains, do not pour it out, wait until the next day. When the cucumbers stand upside down, some of the brine may leak out even from under tightly closed plastic lids (not very much, but still). It will be possible to add brine (or dilute a new one).

4. Close the jars of cucumbers

• Pour brine over the cucumbers.

If you want, you can place a circle of clean white paper (according to the diameter of the neck) on top of the cucumbers filled with brine. When cucumbers are stored for a long time, mold can sometimes form on top of the brine. If this happens, the mold will collect on the paper and there will be no need to scoop it out of the brine (just remove the paper and throw it away). There is no need to be afraid of mold, you just need to remove it. But it is not always formed. For the last 3 years I have not put any paper in and there is no mold either. Some jars, however, remain in the refrigerator for more than a year.

• Close the jar with a clean, thick plastic lid, steamed in boiling water (the microbes are killed and the lid expands for a while, and then, when it cools down, it presses the glass tightly and hermetically, sealing the jar).
• Turn the jar upside down and let it stand upside down for 12 hours at room temperature. Then return to its original position and wait until the brine becomes cloudy. Ready.
• After this, wipe the jars (they may leak while they are standing upside down), if a lot has leaked out and the top cucumbers appear above the brine, you can add new brine to the top. And store it in the refrigerator or basement.

Ready-made jars with cloudy (pickled) cucumbers, which were moved to the refrigerator for storage

Jars with cucumbers before filling with brine

Pickling cucumbers in the first 12 hours takes place in inverted jars.

Last time we clarified that pickling and pickling cucumbers - different recipes, which means different tastes and ease of cooking also differ. And today we will talk about exactly that what is pickling cucumbers for the winter, or rather, we will describe one very simple recipe that we ourselves use.

Pickling cucumbers for the winter

pickles in a jar

This recipe was shared with us by my grandfather, who always pickles these cucumbers in barrels. Maybe that’s why he always makes them so crispy, tasty, not over-salted, and the brine is something. Of course, we ourselves do not pickle in barrels, but we were able to transfer this recipe to smaller volumes - jars. And of different sizes, everyone decides for themselves.

Actually, myself The pickling process is very similar to fermenting cabbage. At first I didn’t even understand, why ferment cucumbers, we salt them. But it turned out everything was fine, that’s how it should be. The advantages of our recipe are as follows (of course, not our recipe, many people use it, but not everyone :)

• Salting is carried out in ordinary cold water. No need to boil water, no need to cook brine, and so on.
• Everything is done quickly and very simply.
• There is no need to steam or boil the jars.
• These cucumbers can be stored for a long time.
• You can’t over-salt cucumbers with this recipe.

And a few more advantages, which we will discuss below.

I want to say right away that We always do the amount of ingredients by eye, and they never tried to measure it. Suppose there is never too much greenery, but look at this for yourself, we salt the cucumbers and not the greens.

For salting we need:

1. Cucumbers;
2. Hot pepper (mostly green, those who like it hotter should use red);
3. Garlic;
4. Horseradish leaves, optionally with roots;
5. Dill with umbrellas;
6. Celery;
7. Currant leaves (optional, you can do without currants);
8. Salt.

Pickling cucumbers for the winter starts with washing the cucumbers themselves. If you buy cucumbers, even if they are your own, but you picked them a couple of days ago, then the cucumbers need to soak in water for about 3-4 hours enough. After that we select cucumbers by size. We roll the smallest ones into 0.5 and 1 liter containers. We roll large ones into 3 liter jars. This is very convenient and depending on what you are setting the table and how many guests there will be, we take out certain jars.

You should not make preparations for the winter according to one recipe. It is better to make several jars according to different recipes.

You also need to dissolve the salt in advance. Need to dissolve 1 kg of salt in 10 liters of water (plain tap). It’s convenient to do this in a bucket, then pour it into ladles. But the salt needs to be well dissolved in some water. The salt itself should be non-iodized and coarse. Only after this we proceed to the next steps.

While the salt dissolves, we chop all the greens, garlic, pepper, for ease of dosage. While chopping the greens, do not forget to stir the salt so that it dissolves well.

chop all the greens and ingredients

Now preparing jars. We will wash them well, but there is no need to boil or steam them.

We begin the process of putting cucumbers into jars.

Now we just take a little, there put a pinch of pepper, horseradish leaves, a little of its root, dill, and one clove of garlic, celery into a jar. If you use currants, then 1 leaf.

adds a small handful of all ingredients

Now Place cucumbers on top, the denser the better. On top, sprinkle a little garlic, dill, horseradish, celery. And so we stack all the jars.

put cucumbers and more greens on top

Now pour our salty water up to the neck and cover with a temporary lid. We use regular plastic lids. And we put the jars away in any place, but not in the sun, in a dark place where the cucumbers will ferment for 3-4 days.

We put a cloth under the cucumbers or, if there are not many cans, then plates. Because we have the jars will ferment, water will flow out and gases will escape. By the way, in a warm place the jars begin to ferment faster, in a cool place more slowly. So somewhere around 3 days, somewhere around 4 days for fermentation. And don’t be alarmed, the brine will become cloudy, the lids may fly off, all this is normal. But that’s not all about pickling cucumbers for the winter, let’s move on.

the cucumbers are fermenting and the brine has darkened, this is normal

Now, 3-4 days have passed, you need to roll up the jars for the winter. This is done as usual with metal lids using a rolling machine.

But first, need to drain the brine. Just take it, pour it into the sink and then we wash it. Open the tap, pour in clean water, and drain. Then we pour again and pour again. We do this 5 times, maybe more. Sometimes a white coating remains on the cucumbers after fermentation; you should try to wash it off. Wherein no need to take anything out of the jar.

We wash the cucumbers

Just pour water into the jar, then drain it several times. You can pour, close the neck with your hand and shake, then drain. We also notice that the cucumbers sagged a little. Then just take one jar and leave it open to take cucumbers and add them to those jars that you can add cucumbers to.

Once washed, pour cold tap water up to the neck so that the water pours out directly, and roll it up with a machine. The lid also does not need to be boiled or heated; it is enough to keep it clean.

Now let's roll up the jars

After washing, the brine will always be clean and the cucumbers will not be over-salted, the recipe is just to lick your fingers.

So the pickling of cucumbers for the winter is over, now you can put the jars in a cool place for the whole winter. But at first it’s worth watching the jars, because some lids may bulge. If you're swollen, it's okay. Remove the lid, add water and roll it up again.

That's all for us, bye everyone, stay with us, share your recipes, bye everyone.

How to pickle cucumbers for the winter in jars - a simple recipe updated: November 9, 2019 by: Subbotin Pavel

Pickling cucumbers for the winter is a way to prepare delicious crispy cucumbers without vinegar. This preparation will be perfect for the holiday table and family dinner. Pickled cucumbers are ideal for salads, soups and other dishes. Even though it takes a long time to prepare, the results are worth it. Read the article on how to salt cucumbers and preserve them until cold weather.

Cucumbers for the winter: recipe for cold pickling, ingredients

For the winter, cucumbers are salted with all kinds of aromatic herbs. Mustard and even vodka are added to them.

The jars are covered with nylon lids without rolling up, provided that the workpiece has a place in a cool basement or in the refrigerator. There are ways to preserve snacks in an apartment.

In order to replenish your stock of preparations for the winter with delicious, crispy pickles, prepare the following ingredients:

• cucumbers - 1.5–2 kg;
• hot pepper -1⁄3 pod;
• horseradish root - a small part;
• leaves of laurel, oak, cherry, horseradish, black and red currant - 2–3 leaves each;
• dill inflorescences - 1 pc.;
• garlic - 3–4 cloves;
• black pepper and allspice peas - 5 mountains each;
• mustard seeds - 0.5 tsp;
• salt - 100 g per liter of water.

A three-liter jar contains about 2 kg of cucumbers. Choose small, dense fruits.

Add hot pepper based on your own taste preferences. For one 3-liter jar, it is enough to cut a ring from the pod 1 cm long.

The leaves of fruit trees and shrubs make the brine more aromatic. If it is not possible to use the leaves of the listed plants, it does not matter.

Before you start salting cucumbers, soak the fruits and herbs in cold water for 2-3 hours.

Prepare in advance the jars in which you will put the cucumbers and the lids with which you are going to cover the jars. Wash them thoroughly and sterilize them.

If all the ingredients are ready, all that remains is to find out how to pickle cucumbers.

How to cold pickle cucumbers for the winter

The recipe for pickling cucumbers is quite simple. Pickling cucumbers for the winter itself takes time. So:

1. Rinse the cucumbers under cold running water.
2. Place vegetables, spices and herbs in jars. Do not compact the fruits tightly.
3. Prepare the brine - at least 1–1.5 liters per three-liter jar.
4. Fill the cucumbers with brine so that 2–3 cm from the top of the jar remains empty.
5. Close the jar with a hot nylon lid so that when it cools, it sits tightly on the neck of the jar.
6. Leave the workpiece to stand at room temperature. After 4–5 days, the brine will become clear. A sediment will fall to the bottom of the jar - this is a signal that the pickling of the cucumbers was successful and you can close the snack for the winter.
7. Open the jar and drain the brine. Pour clean cold water into the jar and rinse the contents. Repeat the procedure until all the sediment is washed away.
8. When the jar and cucumbers are clear of sediment, fill the jar to the top with clean cold water.
9. Screw on the sterilized lid.

If you send the cucumbers to pickle in a dark and cool place, the preparation period for the snack will increase to a month.

The recipe does not include the addition of vinegar: the cucumbers are salted naturally, and the vinegar will make them pickled. In winter you can enjoy delicious cucumbers.