Crispy pickles - how popular and demanded they are in winter! After all, they are necessary for the preparation of salads, vinaigrettes, pickle, azu. And just serving fragrant cucumbers with potatoes is a delight! But the question is, how to make them for the winter and save them?

Pickles for the winter

Of course, today few people have the opportunity to pickle a large tub of cucumbers and put it in the cellar. Then in the winter all that remains is to get as much as you need. In a modern apartment, the way of storage in banks is more suitable. Most recipes for canning cucumbers involve using vinegar, which not everyone likes.

Meanwhile, good barrel pickles can be made in cans without adding vinegar. There are several recipes, all of them will allow you to preserve the traditional taste of pickled cucumbers throughout the winter.

Most a popular and easy way to pickle cucumbers for the winter is cold... For cooking you will need:

• cucumbers
• spices and herbs

Banks need to be washed well in hot water and baking soda. Then sterilize. The easiest way to do this is with a regular teapot. Pour half a container of water into it and put on fire. As soon as the water boils, reduce the heat to the smallest, and remove the lid.

Turn the jar upside down and place it on an open kettle. Attention: the jar should not be cold, otherwise it may burst from temperature changes. So leave the jar to bake for 15-20 minutes. Then carefully remove it with a thick cloth and place it upside down on a kitchen towel.

Next, the cucumbers are stacked. Cucumbers must be thoroughly washed beforehand and it is advisable to dry them a little, let the water drain. If the cucumbers are not quite fresh, but bought on the eve of cooking, then it is better to soak them in cold water for 12 hours.

You need to lay cucumbers as follows. At the bottom, lay larger and pot-bellied fruits very tightly to each other so that there is almost no empty space between them. Then, towards the top, put ever smaller cucumbers. But just as tight, better upright. Do not add any spices yet.

As soon as the jar is filled to the top, you need to pour cold brine into it. It is done as follows: dissolve salt in a saucepan of boiling water at the rate of 1 liter of water - a glass of salt. Pour cucumbers with this saturated, already cold brine, cover the jars with a cloth and leave warm for 3-4 days for souring. If the house is very warm, then the fermentation time may be shorter.

It is better to check the readiness like this. First, fermentation foam will form on the surface of the brine. Then it will gradually fade away. As soon as all the foam is gone, the salting process is complete.

Put the contents of the cans in a basin or other large container. Drain the concentrated brine and rinse the vegetables well. Then, in the newly washed and sterilized jars, put a horseradish leaf, a few leaves of black currant, cherries, and lavrushka on the bottom. Add 3-4 cloves of garlic and peppercorns. You can also use mustard seeds. Put a couple of dill umbrellas in the jar too.

Arrange the cucumbers in the same way. It is only necessary to take into account that the volume of the fruits themselves has become somewhat smaller, and more of them will fit in each jar than fresh ones.

Now pour cold boiled water into each jar to the very top. Close with nylon lids and refrigerate. Since the fermentation process has already been completed, the cucumbers will no longer become sour. Now only excess salt will be given to the water. It will make a brine of the desired concentration.

Cucumbers prepared in this way will be crispy, dense and salting will not differ in any way from the cask.

Pickled cucumbers with vodka

Prepare cold cucumbers under a nylon lid it can be done in another way. The preparation of cucumbers and jars is the same. But only in jars should be immediately put all the herbs and spices. Then the cucumbers are very dense. The procedure has already been described.

Prepare the brine in advance.

1. Boil water in a saucepan.
2. Add salt to it - 50 grams per liter of water.
3. Pour vodka into the prepared solution - 2 tablespoons per liter.

Cool the brine and pour the contents of the jars with it. Now they can be closed with nylon lids and put in the cold - cellar or refrigerator. After 5-6 days, the cucumbers are ready.

Salting with this method is good because vodka will act as a preservative in this case. Cucumbers will not ferment with it, but will simply be salted in brine and will be perfectly stored all winter without canning and rolling. They turn out to be crispy and strong, do not lose their taste until the end of winter.

This method is called barrel for a reason, because the beginning of salting will take place in the barrel.

Of course, you don't have to use a huge wooden barrel. Can be taken for salting enamel bucket, a very large pot or barrel made of food grade plastic. This capacity, necessarily non-oxidizing, rinse well with several waters, pour over with boiling water and soda.

Then put all the herbs and spices on the bottom: dill, black currant leaves, laurel, cherry, garlic and always horseradish - leaves or roots. All this needs to be put quite a lot, based on the volume of the "barrel".

Then fill the entire container with cucumbers. Here, too, you need to stack vegetables as tightly as possible. Do not forget that during the cooking process they will decrease in volume. You do not need to put all the spices on the bottom, but shift the cucumbers with them as the container is filled.

When the barrel is filled to the top, you need to pour into it brine... It is made on the basis of two tablespoons of salt per liter of water. Boil the brine and cool. Pour cucumbers so that they are completely covered with liquid.

On top, as in an ordinary barrel, put a plate or a wooden chopping board with a circle of slightly smaller containers with cucumbers. And you can install the load in the form of a three-liter can of water. And leave it in the fermentation room.

Checking if the cucumbers are ready, this method of pickling is even easier. After a couple of days, you can just try them. As soon as the fruits have reached the desired taste, and the formation of foam on the surface has stopped, you need to proceed to the next stage.

Remove everything from the container - both cucumbers and leaves. Rinse everything well under running water to wash off the sediment formed from fermentation in salt. Pour the brine into saucepans and boil. Then cool.

Place the washed herbs on the bottom of sterilized jars, then put the cucumbers in the same place. Pour the contents with cooled brine to the very top. Now you can close the capron lids and refrigerate. These cucumbers will keep well in the cold throughout the winter. The main thing is to find a suitable size refrigerator.

In the summer, when the harvest of cucumbers is just beginning, it is customary to do lightly salted cucumbers... But in winter there is nowhere to take them. But you can also preserve this summer taste.

The way of harvesting is not much different from pickling barrel cucumbers. Only the brine is made a little differently. For it, you need to pour into boiling water at the rate of 1 liter of water - two tablespoons of salt and one sugar. Cool the finished solution.

Put the cucumbers together with the spices in a container and pour the resulting brine. Set under oppression and leave for 2 days in the warmth to sour. It is not necessary to keep until complete salting, otherwise the effect will not work lightly salted cucumbers.

Further, the process is already familiar. Remove and wash cucumbers and herbs. Place in prepared jars. Boil the brine and pour over the cucumbers. Now you can close the lids and send them to the refrigerator for storage.

It is better to put more horseradish and mustard seeds in such cucumbers. And you can also add vodka directly to the jars when the brine is poured. One three-liter jar you need to pour two tablespoons of vodka. It will help preserve lightly salted cucumbers in their original form and prevent the risk of souring, since there is sugar in the brine.

As you can see, the principle of preparing pickled cucumbers in a cold way for the winter is about the same. These cucumbers do not need to be pasteurized and rolled up in jars. It is enough only to correctly withstand the recipe, follow all the rules and, closing with nylon caps, keep cold for a long time.

Of course, if you intend to prepare a fair amount of cucumbers, one refrigerator is unlikely to be enough. It is good if there is a cellar in the garage or in the country. And in apartment buildings there are often cellars where the temperature is quite suitable for long-term storage of jars of pickles.

Any thrifty hostess prepares for the winter by canning cucumbers. In the cold winter, they come in handy for cooking. different dishes and also served as a separate snack. There are an incredible variety of pickling recipes for cucumbers, but one of the most popular is considered cold way... So, how to salt cucumbers in a cold way for the winter in jars: recipes and little tricks - further.

Some information about pickling cucumbers

There are 2 ways of salting - hot, when cucumbers are poured with boiling water, and cold, without heating the brine. For pickling, small cucumbers are suitable, about 10-15 cm in length, about 2 cm in diameter, and overgrown ones will turn out coarser and will not crunch appetizingly.

It is more correct to pickle cucumbers in barrels, they turn out to be much tastier, but not everyone can place bulky barrels in an apartment in a city environment. Therefore, ordinary glass jars are the best option.

Cold pickling recipes

Recipe 1

Since pickling cucumbers in a cold way for the winter in jars (the video is presented in the article) can be done in several ways, we will give the most common ones. In this case, the cucumbers are soaked in brine for about 3 days, only then they are placed in jars.

For salting, you need the following ingredients:

• fresh, recently picked cucumbers;
• pod hot pepper;
• leaves of currant and horseradish;
• Dill;
• garlic;
• 100 grams of salt.

Preparation :

1. Wash three-liter jars thoroughly with baking soda;
2. Pour cucumbers with cold water for 2-3 hours;
3. Wash cucumbers thoroughly, cut off the ends on one side;
4. Place the spices on the bottom of the jars. These can be: dill, currant leaves, cherries, apple trees, horseradish, hazel;
5. Do not forget about the head of garlic, the cloves must be cut and pepper added for spiciness;
6. Now we put the cucumbers, it is advisable to place them in an upright position. At the bottom of the jar, select larger and longer ones, and put small ones on top;
7. Pour 100 grams of salt, pour clean cold water. The water must be filtered or settled, it can be boiled and cooled, but well water is considered the best;
8. We cover with plastic lids, shake it several times so that the salt mixes well, and leave it to ferment for 3 days;
9. Readiness can be seen by the following signs: the water has become cloudy, the cucumbers have changed their color, the liquid has become a little less, since the cucumbers have absorbed it;
10. We take out the cucumber jars into a cold basement with a constant temperature and take them out as needed.

You will need the following ingredients for a 3 liter can:

• fresh cucumbers - 2 kg;
• currant and cherry leaves;
• dill - several umbrellas;
• horseradish root;
• garlic - 3-4 cloves;
• peppercorns - 7-8 pieces;
• salt - 75 gr;
• water - 1.5 l;
• vodka - 2-3 tbsp.

Preparation :

1. Pour boiling water over cucumbers and cover with cold water for 2-3 hours;
2. Then wash thoroughly and place vertically in pre-washed jars;
3. Mix between cucumbers: dill, currant leaves, cherries, horseradish root and garlic;
4. Prepare the brine: add 75 g of salt to 1.5 liters of water, mix everything well and pour it into a jar;
5. Pour 2 tbsp into each jar. spoons of vodka;
6. Cover with plastic lids and hold for 2 days so that the cucumbers are salted;
7. After the expiration of the time, the jars are removed to a cold place: refrigerator or cellar. Cucumbers cook very quickly, have a bright green color very tasty and crispy.

How to cold pickle cucumbers for the winter in jars with iron lids

Cucumbers according to this recipe are very similar in taste to barrels, no vinegar is added. Before salting cucumbers in a cold way for the winter in jars under iron lids, cucumbers must be soaked!

You will need:

• fresh cucumbers;
• horseradish leaves;
• tarragon or celery (optional);
• dill - 2-3 umbrellas;
• garlic - 3-4 cloves;
• salt - 75 gr.

Preparation:

1. Wash the jars clean;
2. Soak cucumbers for 2 hours;
3. Put spices, herbs at the bottom of the jar;
4. Then place the cucumbers tightly;
5. Prepare the brine: add salt to the cooled water, mix everything;
6. Pour it into jars, cover with plastic lids and leave for 3 days;
7. Then drain the brine from the cans and boil for 15 minutes;
8. Pour into jars with cucumbers and roll up with iron lids, first turning them over, for better sterilization;
9. It is advisable to store them in a cool place, in the refrigerator or cellar. Cucumbers are very tasty and can be stored all winter.

What could be more sincere and more pleasant than winter gatherings with friends or with your family at a laid table, on which, among others, there will be dishes lovingly prepared by the hostess for the winter. And of course, her favorite snack is pickles. They are irreplaceable, both as a separate dish and as part of other dishes, for example, some salads. There are an incredible many recipes for pickling cucumbers, each housewife has her own, and many are passed down from generation to generation.

I propose to dwell on the method of how to salt cucumbers in a cold way for the winter in jars, which has become especially popular recently, due to the fact that there is no sterilization in the process, so unloved by many housewives. There will be no boiling water and steam, which makes it difficult to breathe in the summer heat, no need to put the jars in boiling water and take them out. Yes, the cold method of cooking is somewhat longer than the others, but, in general, does not require a lot of labor, and it can be called "lazy".

For salting, you will need 3-liter cans and nylon lids. Better to take those that are designed for "hot" closing. They are recognized by the fact that they will not put on the jar until they are dipped in hot water. It is not recommended to take iron lids when salting cucumbers in a cold way. The recipe is taken based on the ingredients for 2 kg of cucumbers. If there are more vegetables, respectively, you need to increase the number of other components of the recipe. The presented amount fits in one 3-liter jar. Also be sure to check out a few recipes
For salting we need:

• fresh cucumbers - 2 kg.,
• water - 1.5 l,
• salt - 3 tablespoons,
• garlic - 4-5 cloves,
• currant leaves - 5 pcs.,
• cherry leaves - 5 pcs.,
• horseradish leaves - 1-2 pcs.,
• dill with umbrellas - 1-2 branches,
• allspice - 5-6 peas,
• vodka - 2 tbsp. l. (optional).

Preparation:

It is better to take cucumbers small size so that they can be tightly packed in a jar, and with a thin skin. Wash the vegetables thoroughly, place in a large bowl - a bowl or a saucepan, pour over with boiling water and pour cold water. Leave the cucumbers for 4-5 hours to free the voids inside the vegetables from the air.

Thoroughly wash and dry all prepared leaves and dill. Peel the garlic, large slices can be cut in half lengthwise.
Wash salting jars thoroughly under running water. It does not hurt to sterilize them, but this is not required for this recipe.

At the bottom of the jar, put a few leaves, some dill and a couple of garlic cloves. Next, we lay the cucumbers, having previously cut off their tips.

It is better to place cucumbers vertically, so they are evenly salted. Do not tamp strongly, otherwise the vegetables will not crunch. The cucumbers are shifted with the remaining leaves and dill, garlic is added. You need to be careful with garlic: an excessive amount of it makes vegetables soft, they lose their elasticity. So fill the jar to the top. Cover the top layer tightly with leaves.

Cooking the brine:

Put a measured amount of salt in the water, mix thoroughly and let the solution settle for 5-10 minutes. In this case, impurities will settle to the bottom. It is better to take the usual large salt, not iodized.

Pour the prepared jars with cucumbers with settled brine. Add vodka. It gives the cucumbers a special crunchiness and helps to maintain a fresh green color and promotes long-term storage. Sometimes, instead of vodka, 1 teaspoon of dry mustard is added to the brine for the same purpose.
Dip the nylon lids into hot water for 20 seconds, carefully remove them from the water and quickly close the jars of cucumbers with them.

I think you will be interested in this simple and

Cold pickled cucumbers are cooked and ready to eat in 20-30 days. If necessary, if the level of the brine is a donkey, you need to top it up to the very top. Cucumbers not covered with brine will lose their firmness and become moldy. Initially, the cucumbers are left at room temperature (+20 and above) to begin the fermentation process. During fermentation, foam may appear and the brine will become slightly cloudy. Over time, the cans should become clear and the foam will disappear. After that, the jars of pickles must be removed to a cool place.
If we want the cucumbers to be salted by winter, then they should be removed to a cold place immediately after pouring the pickles with brine.

Such cucumbers are most suitable for salad, vinaigrette, pickle or hodgepodge. They are moderately salty, crispy and aromatic, retaining their natural green color. Despite the lack of vinegar added as a preservative and the sterilization process, cold pickled cucumbers can be stored for up to two years. One of the disadvantages of this method of pickling cucumbers is that you need to store them in a cold place, for example, a village cellar. But it often tastes so much that housewives pickle cucumbers in small jars and put them in the refrigerator - for such a delicacy, there is no pity!

Have a nice day and bon appetit))

V winter period cold pickled cucumbers are quite in demand for a long time. We use them for cooking, for cooking. And if the process of pickling cucumbers right in jars in a cold way is so simple, then why not prepare them at home for your family. Especially if after you have larger fruits left, you can safely pick them up.

Ingredients for cold pickling cucumbers:

How to prepare pickles in a cold way:

1. In order for the cucumbers not to take the pickle out of the jars, they must be soaked in cold water. Especially if the plant was long time in the sun after being harvested. This process is not necessary if you will salt the gherkins in an oak barrel or saucepan, that is, in one, but very spacious container. If you decide not to soak the fruit, then remove the inflorescences and rinse the cucumbers thoroughly.


2. Glass containers do not need to be sterilized, as in the recipe, but they must be washed with baking soda. After that, rinse the bottles very thoroughly with running water. You do not need to dry the dishes, just drain off the remaining water.
Now roll up the bottom of the can or bottle and lay a sheet of horseradish. Also place a dill umbrella, peeled chives, a piece of hot pepper. Also, about 2 currant leaves, 2 oak leaves and a cherry leaf will go to the bottom of the container. Pour peppercorns on the bottom too.
Advice: do not line a cushion of greenery that is too dense, it is best to shift the leaves between the cucumbers.


3. Select the largest cucumbers and place them tightly parallel to each other in an upright bottle. It is believed that large cucumbers should be put in jars, and not put. And again repeat the green pillow, that is, line a few leaves on top of the first layer of cucumbers. Put the smaller cucumbers on top and cover them again with the rest of the greenery.


4. Now let's deal with the salt. You should take into account that the amount of salt directly depends on the size of the cucumbers. The larger the cucumbers, the less salt there will be in the brine, because the larger the size of the vegetable, the fewer pieces will fit in the jar. And vice versa, if the cucumbers are small, then add more salt. But its maximum amount per 1500 milliliters of water is 100 grams.
For cucumbers of this size, as indicated in the photo, 90 grams of salt per 1.5 liters of water went. You can measure the volume of salt using a regular measuring cup if your kitchen does not have a scale. But a glass with measurements of salt, sugar, cereals, etc. It is sold in any hardware store and is quite cheap.


5. One more nuance, since these cucumbers are salted in a cold way, which means that water can be taken directly from the tap. Or buy purified water from the store. But the most the best way will boil water in a saucepan with salt, then cool completely (to room temperature) and pour into the bottle to the very top.


6. We close all the jars with ordinary nylon lids and put them in some kind of pallet or bowl. Leave the pickles at room temperature for 2 days.
Note: when the cucumbers begin to "play", that is, the fermentation process begins, then the water from the cans will begin to flow out little by little. That is why we put the bottles on the pallet.
After salted cucumbers in a cold way, they stood for a couple of days in a warm place, you no longer need to do anything with them. Just put the jars in the refrigerator or basement (where the temperature is at least 5 degrees).
Well, if there is no such place in the house, and in winter you want to eat with pickles, then you need to change the brine and close the pickles on a turnkey basis.
So, drain the brine from the jars and place the cucumbers in a bowl. Throw away all the greens. You can leave only garlic and pepper. Rinse each cucumber if there is a white bloom.


7. Rinse the bottles and put fresh herbs in the same amount again. Place the pickles in the jar as described above. First, pour boiling water over them for 30 minutes. Then pour the same water into one saucepan and bring to a boil again.


8. Pour 2 tablespoons of salt into each bottle and add 3 aspirin tablets.


9. Pour boiling water on top, so that it pours out directly, cover with a sterile lid and roll up on a turnkey basis.


How to sterilize the caps has been described in.


These pickled cucumbers can be prepared in a cold way for the winter. If you have a cellar, basement or a lot of space in the refrigerator, then changing the brine and rolling it up on a turnkey basis is not necessary. Well, if you live in an apartment and there is no storage space in the cold, then it is advisable to change the brine and preserve pickles in jars for the winter. How to do this is described in detail. And if something is not clear, then ask in the comments.

Salting of cucumbers for the winter is done in various ways: cold, hot, as well as in jars, buckets, barrels, etc.

Recipes for pickling cucumbers differ from each other in the composition of herbs, spices, and the amount of salt, as a result of which vegetables are lightly salted or strongly salted.

The remaining brine after pickling cucumbers and eating them can also be used in the preparation of pickles, soups, cabbage soup, hodgepodge, because it contains just a huge amount of vitamins and minerals.

This recipe for pickling cucumbers involves a single fill, but there are also double and triple ones.

Pickling cucumbers in jars.

This is a special salting of cucumbers in jars because it does not include vinegar. Despite this, pickled cucumbers have a special smell, lightly salted, slightly spicy taste and a beautiful green color. Based on a three-liter jar, this will require:

• Fresh cucumbers;
• Garlic (to the bottom, middle and top of the jar) - 3 cloves;
• Leaves black currant- 2-3 pieces;
• Dill - twigs or inflorescences;
• Black pepper - 8-10 peas;
• Horseradish - 1 sheet;
• Cherry - 3-4 leaves (if available);
• Hot red pepper - sprinkle a little on top;
• Salt - 3 rounded tablespoons;

Pre-soak the cucumbers for 2 hours. Put leaves, spices and cucumbers in the jar, if they are large, then they can be cut. Dissolve all the salt in half a glass of cold water and pour into a jar of cucumbers, top up with cold water. Close the nylon cap. Ready!

If you want to store the cucumbers for a while, put them in a cool place right away. And if you eat now, then leave it in the room and after three days - try it.

To preserve the taste you like, pickling cucumbers for the winter is possible. In canning jars, in this case, the brine is poured boiling. To do this, it is drained, boiled, cucumbers are washed 5-6 times with boiling water. After pouring, the jars are sterilized and immediately rolled up with lids.

Cold way of pickling cucumbers- the most popular. Preparation: Wash fresh green cucumbers (not overgrown) thoroughly, rinse with boiling water and immediately dip in very cold water. Soak for 2-3 hours.

Then place the cucumbers tightly in a three-liter jar, shifting them with washed leaves, dill, garlic and peas. Pour the prepared cold saline solution (50 g of salt per 1 liter of water). Add 2 tablespoons of vodka and close the jar tightly with a plastic lid.

Cucumbers salted in this way should be immediately placed in a cold place (refrigerator, cellar, etc.).
Cucumbers retain their natural green color, acquire a distinctive flavor and are very well stored.

Ingredients: cucumbers - 2 kg, dill (umbrellas) - 2 pcs., Black currant leaves - 5 pcs., Cherry leaves - 5 pcs., Garlic - 1 slice, horseradish (root or leaves) - 20 g, peppercorns - 8 peas, salt - 75g, vodka - 50g, water - 1.5l

Hot pickling of cucumbers.

Preparation:

Cucumbers are sorted out, washed, doused with boiling water, put in jars, poured with boiling water, kept for 15 minutes. Drain the water, put garlic, onion, ½ teaspoon of citric acid, pepper in a jar and pour in boiling brine. Add 1 tbsp for 1 liter of water. a spoonful of salt, 1 tbsp. a spoonful of sugar, boil, add dill, parsley, cherry leaves, peppercorns and boil for 5-7 minutes, drain. Then the strained brine is boiled again and then cucumbers are poured, quickly corked, checked for tightness, turned over and allowed to cool.

Pickled cucumbers in a bag.

1. We wash the cucumbers in running water and cut the ends.

2. We put it in a large plastic bag.

3. Then pour salt on top and mix.

4. Divide the garlic head into separate cloves, remove the top layer of the peel.

6. Sprinkle everything with chopped dill.

7. Tie the bag and shake well.

8. Leave the cucumbers for pickling in a bag at room temperature.

9. After 3-4 hours the cucumbers are ready to eat. We take out from the package lightly salted cucumbers, remove excess salt with a paper towel and serve. We put the remaining cucumbers in the refrigerator.

Cucumbers salted in this way are not stored for a long time, so you need to calculate in advance such an amount necessary for the whole family.

To minimize the cooking time for quick salted cucumbers, you need to cut them into slices or slices. Then the salting will become almost instantaneous, and after 20 minutes they can be eaten.

Pickling cucumbers in a barrel.

This method of pickling cucumbers at home is very rarely used. As a rule, at least 100 kilograms of vegetables are salted in barrels. Also, you need a suitable place to store the barrels, for example, a basement. But for homemade pickles, they also make small barrels that can be placed right in the kitchen or on the balcony. Most often, the cold method is used for pickling cucumbers in barrels. Cold salting cucumbers differ from hot cucumbers in that the brine does not need to be boiled.

Cucumbers are packed tightly in barrels along with seasonings, filled with brine and stored in a cool place. In the process of salting, lactic acid will form in the barrels, which must be removed in time, otherwise mold will appear.

To combat mold, a recipe for pickling cucumbers with mustard is often used. It is enough to sprinkle the surface of the brine with mustard seed powder a little, and there will be no mold.

The topic is immense, read more:

	Cucumbers are one of the most beloved vegetable crops... They are eaten fresh and canned, salted, pickled, used in salads. Cucumbers contain relatively little nutrients and vitamins. Their value is determined primarily by their taste ...