Greetings, dear readers of the Ode to Cooking blog! Pickled cucumbers - who doesn't know this is a true Russian appetizer. In addition, pickled cucumbers are indispensable in the preparation of rich pickles, refreshing okroshka and beetroot on a hot summer day, vinaigrette, Olivier and other dishes of national Russian cuisine. Many would like to know the recipe for fermenting cucumbers in an ordinary enamel bucket. How to ferment cucumbers in an enamel bucket - learn from this recipe.

In a city apartment, you can also make pickled cucumbers. And the most suitable dish for this procedure is an ordinary enamel bucket. And then ready-made cucumbers can be rolled up in three-liter jars for storage until winter. So, a very simple recipe for making sauerkraut in an enamel bucket.

Cooking pickled cucumbers in an enamel bucket

We need:

Preparation:

Step 1. Sort the cucumbers, rinse thoroughly with cold water, remove the tips. Then pour clean cold water for 6-8 hours. During this time, the cucumbers will be saturated with water, become hard, and give off bitterness. In the meantime, wash the enamel bucket. Peel the garlic. Rinse the herbs and spread on a towel, let dry a little.

Step 2. After 6-8 hours, rinse the cucumbers with cold water and transfer to an enameled clean bucket, sprinkling with garlic and spices. The cucumbers should not go 10 centimeters to the edge of the bucket. Lay the remaining leaves of currants, cherries and horseradish, dill umbrellas on top of the cucumbers.

Step 3. Put a bucket of cucumbers in a spacious basin.

Step 4. Prepare the brine. V three-liter jar add 5-6 tablespoons of coarse salt and cover with clean cold water. Stir the salt composition until the crystals are completely dissolved and pour into a bucket of cucumbers. The pickle should completely cover the cucumbers. You may need 1.5-2 three-liter jars of saline solution.

Step 5. Cover the cucumbers with a plate with a load, for example, a jar of water. Cover the bucket with a clean cloth, you can put it in several folds with gauze, and put it in a cool dark place for 3-5 days to ferment the product. After 3-5 days, pickled cucumbers are ready to eat.

If you want to save pickled cucumbers until winter in a city apartment, roll them up as follows. Remove the cucumbers from the bucket and rinse under running water. Spices and herbs can be thrown away, they have already given their aroma and taste to the pickle and cucumbers. Strain the brine, pour into a saucepan and boil, removing the foam with a slotted spoon.

Place the cucumbers tightly in jars and pour boiling brine over the neck. Cover the jars and let stand for 10-15 minutes. Pour the brine back into the saucepan and boil again. Pour the cucumbers again to the very top and quickly roll up. Turn the jars onto the lid, wrap them in a blanket and allow to cool completely.

Enjoy your salting and see you soon!

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Good morning everyone! The hot season has come for conservation. It is necessary to have time to prepare an uncountable number of jars of jams and pickles in order to please yourself and guests with pickles in winter. There are hot and cold salting methods. Salting crispy cucumbers for the winter in a cold way allows you to save more vitamins and get the taste of real pickles without vinegar, which are suitable for salads, pickles, saltwort much better than other types of pickling greens.

To make the cucumbers crisp, you must follow a number of rules:

• It would be ideal to use your own, from the garden. But if this is not possible, then when buying, choose specimens with black thorns, pimples and small grains. They should be small;
• Pre-soak them in cold water so that they are saturated and, when salted, do not absorb all the brine;
• It is advisable to use coarse salt, not iodized;
• Rinse the jars thoroughly with soda and scald with boiling water or ignite in microwave oven or oven;
• When choosing greens, I do not recommend using currant leaves, as mold can form;
• We take nylon caps. Metallic ones can rust;
• I do not recommend using chlorinated water, preferably from a well or bottled;
• Store ready-made jars - in a refrigerator or cellar.

Recipes for pickling cucumbers for the winter

There are many options for salting, but all will definitely require ingredients such as;

• Water;
• Salt;
• Cucumbers;
• Spices.

I advise you to try a few different recipes, in order to eventually choose your only one, the most beloved and delicious.

Cold way of pickling cucumbers in jars for the winter

I usually use small jars for pickles - liter or even less. But when salting in a cold way, I still prefer three-liter jars.

We will need:

• Cucumbers - how many will go into the jar;
• We calculate the salt as follows - 2 tbsp. per liter of water;
• Dill umbrellas;
• Peeled garlic;
• Horseradish leaves;
• Cherry leaves;
• Black peppercorns.

How to cook?

1. Dissolve the salt in water. For convenience, you can not heat a large number of water and dissolve crystals in it, and then dilute with cold water to the prescribed amount;
2. Salt sediment may remain at the bottom. I don't use it;
3. In a clean and dry jar, put horseradish leaves and dill on the bottom;
4. We lay cucumbers together with shitty and cherry leaves and dill umbrellas;
5. Throw in black pepper;
6. Fill with cold brine, cover with gauze and leave in a cool place for several days. I have this summer kitchen, it is always cool there;
7. Remember to place a plate or cup under the jar. During fermentation, water will be poured out. This is fine. Make sure that it completely covers the cucumbers, and top up with salt brine if necessary (at the rate of 1 tablespoon salt per half a liter of water);
8. The fermentation process can take several days. This is directly related to the temperature of the room in which your cucumbers ripen in the jar. If she stands in a cold place, then the process is delayed;
9. The brine may become cloudy and foamy. Do not be afraid - then it will brighten, the foam will disappear;
10. When the fermentation process is over, cover the jar with a nylon lid and store it in the refrigerator or cellar.

Cold pickling of cucumbers with mustard

For a more piquant taste of cucumbers, use mustard, hot pepper or bell pepper... We'll cook it with dry mustard.

Would need:

• Cucumbers;
• Salt 2 tbsp. spoons per liter of water;
• Bay leaf;
• 2 tbsp. tablespoons of dry mustard;
• Horseradish leaves;
• Several peas of black and allspice;
• A pair of dill umbrellas;
• 5-6 cloves of garlic.

Preparation:

1. Pre-soak cucumbers for a couple of hours;
2. During this time, prepare the jars: rinse with soda, dry in the oven;
3. Put horseradish leaves and garlic in a container at the bottom. Lay the fruits on top, mixed with pepper and dill. Cover with a sheet of horseradish;
4. Prepare brine using cold water... You can use the option from the previous recipe;
5. Pour into a jar, cover with gauze and place in a cool place for a couple of days. Do not forget to place the container in a cup so that the water does not get onto the table when it flows out;
6. Then pour the mustard into a jar and leave on the kitchen table for five to six hours;
7. Drain the brine and boil for 5 - 7 minutes, pour back into the jar, roll up and cool upside down under a blanket.

Cold pickling of cucumbers with vodka

Intrigued? How is it with vodka? It's very simple and very tasty. The main thing is that the husband does not drink the prepared vodka before you prepare everything for salting.
Go.

We will need:

• Cucumbers;
• Dill umbrellas;
• Horseradish leaves;
• Several cloves of garlic;
• 6 - 7 pieces of black peppercorns;
• 2 tbsp. l. vodka per liter of brine;
• Cherry leaves;
• Salt - 2 tbsp. spoons without a top per liter of water.

How to cook cucumbers with vodka for the winter?

1. We wash the cucumbers well, pour over with boiling water, roll over with ice water;
2. Soak in cold water for two to three hours;
3. In a previously prepared jar, on a layer of greens, put cucumbers mixed with garlic, cherry and horseradish leaves, dill;
4. Prepare the brine - dissolve the salt in cold water, add vodka;
5. Fill the cucumbers with this and cover with a nylon lid;
6. We will immediately send for storage to the cellar or refrigerator;
7. You can taste it in a week. They are stored without problems, they are crunchy and very tasty.

Now you know about my methods of cold pickling crispy cucumbers for the winter. Try it and choose yours. Also waiting for your favorite recipes in the comments. Goodbye ... with love ... Svetlana Malysheva

Cucumbers for the winter can be produced in different ways: cold and hot salting, and also salted in jars, buckets, barrels, etc. There are many cucumber pickling recipes, but they all differ from each other only in the composition of the herbs, spices, the amount of salt, the result is vegetables either lightly salted or strongly salted. Recipes with photographs.

Pickle from pickling cucumbers (see the recipe below) can also be used (not only as a cure for a hangover), but also for making pickles, saltwort, it contains a large amount of minerals.
Such recipe for pickling cucumbers done with a single fill, but there are also double and triple.

Here are a few subtleties of the correct pickling of cucumbers.

• Cucumbers should be salted, if possible, on the day they are harvested.
• In one container, it is better to salt cucumbers of the same size.
• To prepare the brine, use non-chlorinated water, the best choice well deep water.
• Before pickling, cucumbers should be soaked for 2-3 hours in cold water.
• If you are going to pickle cucumbers in jars, then the latter should be thoroughly washed with baking soda and sterilized with steam.
• The best varieties of cucumbers for pickling are "Nezhinsky" and "Rodnichok".
• The set of spices for pickling must include oak leaf, cherry, and currant - this gives a taste reminiscent of barrel pickles.
• It is best to store ready-made pickles in a cool place at temperatures ranging from –1 ° C to + 1 ° C.
• Cucumbers should be carefully sorted, cucumbers of approximately the same size should be placed in each jar. Put spices on the bottom of the jar (cover the bottom with them). Then, as tightly as possible to lay the cucumbers "standing". In the top row, cucumbers can "lie". You can sprinkle some of the spices over the cucumbers. And cork the cucumbers tightly under the nylon lid.

How to pickle cucumbers in jars for the winter

This is a special pickling of cucumbers in jars, as it does not contain vinegar. Pickled cucumbers acquire a special smell, lightly salted, slightly pungent taste and a beautiful green color.

For a three-liter jar, this will require:

• Fresh cucumbers;
• Garlic (to the bottom, middle and top of the can) - 3 cloves;
• Leaves black currant- 2-3 pcs.;
• Dill - in twigs or inflorescences in a jar;
• Black pepper - 8-10 peas;
• Horseradish - 1 sheet;
• Cherries - 3-4 leaves (if possible);
• Hot red pepper - sprinkle a little on top;
• Salt - 3 tablespoons with a slide;

Pre-soak the cucumbers for 2 hours. Put leaves, spices and cucumbers in a jar, if large, they can be cut. Dissolve all the salt in 1/2 glass of cold water and pour into a jar of cucumbers, top up with cold water. Close with a nylon lid. Ready!
If you decide to store ready-made cucumbers, they should be placed in a cold place. And if you eat now, leave it at room temperature and after three days - you can try.
You can pickle cucumbers for the winter. In canning jars, in this case, pour the brine brought to a boil. To do this, drain it, boil, pour cucumbers 5-6 times with boiled brine. After pouring, sterilize the cans and immediately roll them up under the iron lids.... Tip: It is still better to roll cucumbers with the addition of vinegar under iron lids, i.e. pickle.

Cold way of pickling cucumbers

Cold pickling of cucumbers is a very common recipe.
How to cook: Fresh green cucumbers rinse thoroughly, pour over with boiling water and immediately dip in very cold water, preferably with ice. Soak for 2-3 hours.
Then put the cucumbers tightly in a three-liter jar, transfer with washed leaves, dill, garlic and black sweet peas. Pour the prepared cold salty solution (50 g. Salt per 1 liter. Water). Add 2 tablespoons of vodka and close the jar tightly with a plastic lid.
Cucumbers prepared in this way should be immediately left in a cold place (in the refrigerator, cellar, etc.).
With this method, cucumbers retain their natural color, acquire a specific taste and are well stored.
Ingredients: cucumbers - 2 kg, dill, 2 pcs umbrella. black currant leaves - 5 pcs., cherry leaves - 5 pcs., garlic - 1 slice, horseradish, you can root or leaves - 20g, black peppercorns - 8 peas, salt - 75g, vodka - 50g, water - 1.5l

Hot pickling of cucumbers.

How to pickle cucumbers:
Sort freshly picked cucumbers, rinse, pour over with boiling water, put in jars, pour boiling water over, let stand for 15 minutes. Drain the water, put in a jar garlic, onion, ½ teaspoon of citric acid, pepper and pour boiling brine. Brine recipe: 1 l. water add 1 tbsp. a spoonful of salt, 1 tbsp. a spoonful of sugar, bring to a boil, put dill, parsley, cherry leaves, peppercorns and boil for 5-7 minutes, then strain. Bring the strained brine to a boil again and pour over the cucumbers, quickly cork, check the tightness, turn over and let cool.

Pickled cucumbers in a bag

How to make lightly salted cucumbers in the package in five minutes. Original and simple and quick way salting.
Rinse the cucumbers in running water and be sure to cut off the ends.
Fold into a large plastic bag.
Then pour salt on top and mix.
Divide the head of garlic into separate cloves, peel.
Then mash the garlic with a pestle in a mortar or a knife blade and put in this form in a bag on cucumbers.
Sprinkle everything with finely chopped green dill.
Tie and shake vigorously with the bag several times. Then leave the cucumbers for pickling in a bag at room temperature.
After 3-4 hours, lightly salted cucumbers are ready to eat. Remove the ready-made cucumbers from the bag, remove excess salt with a paper towel and serve. Leftover cucumbers should be refrigerated. Cucumbers pickled in this way are not stored for a long time. Salting lightly salted cucumbers the package contains a very quick method of pickling salted cucumbers, but if you want to speed up the fermentation and pickling process even more, the cucumbers must be cut into slices or slices. Such salting allows you to eat them in almost 5 minutes.

Salting cucumbers in a barrel

People of the older generation remember how at the “collective farm markets” one could buy delicious crispy, first lightly salted, and then normally salted “barrel cucumbers”.
This method of pickling cucumbers at home is now very rarely used. As a rule, at least 100 kilograms of vegetables are salted in barrels. For those who decide to pickle cucumbers in a barrel, recall the recipe. ( More details on how to salt cucumbers in barrels, salting recipes can be viewed

Moreover, small barrels are now made for homemade pickles, which can be placed right in the kitchen or on the balcony. Put a third of the spices prepared for pickling at the bottom of the barrel or tub, pour cucumbers up to half of the barrel, put the next third of the spices on them, fill the barrel with cucumbers to the top. Add the last portion of the spices and pour over with cold brine. If salting is done in a tub, put a wooden circle on top, oppression on it, so that the cucumbers are in the brine all the time.
If in barrels, then seal them and fill them with brine through the tongue-and-groove hole, which is then closed with a wooden stopper with a linen pad.
For storage, the cucumbers are left in a cold place - it is best in the cellar, you can on the balcony (while creating storage conditions. Cucumbers are obtained of high quality, which are stored at temperatures up to 5 degrees Celsius. high temperature cucumbers become more acidic and their quality decreases.
For salting 100 kilograms of cucumbers, spices are required: 300 grams of coarsely chopped peeled garlic, 3 kg of dill. (umbrellas or seeds), horseradish 0.5 kg. (root, cut into slices), black currant leaves 1 kg., salt for small cucumbers 800 gr., for large 1 kg. 40 gr. for a bucket of water (12 liters).
For pickling cucumbers, it is better to use boiled chilled water. Green tomatoes are salted in the same way.
Before salting, the tubs must be checked that they do not flow, they must be sealed along the outer bottom, wooden mugs fit in diameter. And now you can start pickling mushrooms for the winter.

1. In order to "put in order" a dried-up barrel, they did the following in the village: a clean barrel (approx. 100 liters) was filled with water (2-3 buckets), a massive piece of iron was heated to "redness" (for example, a piece of rail, like this did my grandmother) threw it into a barrel, wrapped it with a matting and left it to cool naturally .. It turned out to be a natural disinfection of the barrel and it swelled after steaming and did not leak in the future.

2. So that mold does not form on the surface of the cucumber brine, it is enough to sprinkle the surface of the brine a little mustard powder, and there will be no mold.