Pickled cucumbers are loved by both adults and children.
How to pickle cucumbers? We will help you find the answer to this question.
We offer you recipes for instant pickles.
Pickles
Necessary: 2 kg of cucumbers, 1½ cups of salt, 2 liters of water.
Preparation
Wash the cucumbers, put them tightly in a bucket, cover with brine made from salt and water. Place the bucket in a cool place. After 4-5 days, the cucumbers are ready to eat.
Pickled cucumbers with garlic
Necessary: 2 kg of cucumbers, 2 heads of garlic, 1½ cups of salt, 2 liters of water.
Preparation
Peel and wash the garlic. Wash the cucumbers, place them tightly in a bucket mixed with garlic, pour in a brine made from salt and water. Place the bucket in a cool place. After 4-5 days, the cucumbers are ready to eat.
Pickled cucumbers with dill
Necessary: 2 kg cucumbers, 1 bunch of dill umbrellas, 1½ cups of salt, 2 liters of water.
Preparation
Wash the dill, put it on the bottom of the bucket. Wash the cucumbers, put them tightly in a bucket, cover with brine made from salt and water.
Place the bucket in a cool place. After 4-5 days, the cucumbers are ready to eat.
Pickled cucumbers in spicy brine
Necessary: 2 kg of cucumbers, 15-20 currant leaves, 15-20 cherry leaves, 1½ cups of salt, 2 liters of water.
Preparation
Rinse the currant and cherry leaves, put them on the bottom of the bucket. Wash the cucumbers, put them tightly in a bucket, cover with brine made from salt and water. Place the bucket in a cool place.
After 4-5 days, the cucumbers are ready to eat.
Having taken off from Chekhov, it can be considered established that the best snack after a glass is drunk is a pickled cucumber. And if you recall the role of the pickle in relation to the same glasses, then salted cucumbers is the alpha and omega of the household. The housewives are busy, coming up with new recipes for pickling cucumbers at home. All kinds of cucumbers are popular, both salted and lightly salted, and with herbs and without them. They can be cooked for the winter, and simply salted in a jar in the summer, so that in a couple of days you can start dragging from there first salted cucumbers, and then more and more strong and salted cucumbers. And not only under a glass, but for a pickle, or a cold dish, or a salad, or - so to chew.
There are many methods of salting, but they are, in fact, variations of the two main methods: hot and cold. And the containers in which the salting is carried out directly can be varied, such as a can, or an enameled bucket, or a barrel, or something else made of glass, enamel or wood. Choose any method and any container, you still have time for salting.
The main provisions that will help you make high-quality pickling of cucumbers for the winter.
1. Pickled cucumbers should be taken fresh, preferably freshly picked. They are immediately visible on the market, and if you have the opportunity to take cucumbers from the garden or dacha, then you will not be mistaken.
2. When buying cucumbers for pickling, choose the variety "Rodnichok" or "Nezhinsky", these are the most suitable varieties for harvesting.
3. Before salting, the cucumbers must be washed, after which they must be poured cold water for 6-8 hours, and it is necessary to change the water every hour. But you get cucumbers without traces of bitterness, sweet and full.
4. Cucumbers are sorted before pickling - aesthetics should not be ignored. They need to be salted in different dishes, for the same reasons. It should be beautiful, albeit tasty - in the first place. When sorting, reject cucumbers that are soft or with damaged skin. Only those who are strong, firm, healthy are good.
5. You should not use chlorinated water for salting - you will have to throw everything away. Therefore, it is not worth the trouble.
6. Thoroughly wash the dishes in which the cucumbers will be salted, and it is generally better to sterilize the jars.
7. Be sure to stock up on oak, currant and cherry leaves if you want the cucumbers to crunch and give off a pleasant spirit. And in order to protect the cucumbers from the formation of voids, put green grapes or grape leaves with them. Of course, the leaves are thoroughly washed and dried. If the grapes were sprayed, then do not take the leaves, you cannot wash them.
8. At the end, when the cucumbers are already salted, put them in the cellar, or if there is no other way out, put them in the refrigerator, because the ambient temperature should be around freezing.
Whichever method seems to you the most suitable for pickling cucumbers, the set of spices remains approximately the same, unless otherwise stated. The list is based on pickling cucumbers in one 3-liter jar. So:
Garlic, 5-6 medium cloves;
Dill with seeds, the so-called "umbrella", 2 pieces;
Horseradish root 5-6 cm long;
Bay leaf, 2 leaves;
Cherry leaf and black currant, 2 leaves;
Oak leaf, 2-3 leaves;
Grape leaf, one;
Hot pepper, half a pod;
Black peppercorns, 10 peas;
Mint, tarragon, basil, savory - to taste and choice.
Now let's look at the main ways of pickling cucumbers and their varieties.
Hot pickling of cucumbers
Recipe for hot pickling cucumbers in jars
Prepare jars, preferably - sterilize. We put leaves, garlic, spices at the bottom of each jar. Then put the cucumbers in the jar as tightly as possible. First, we put it vertically, then, where the bank narrows, we put it across, and, as it turns out, just tight. We put the same portion of spices on top or in the gaps as in the bottom of the jar. Pour hot water directly into prepared jars of cucumbers, leave them with water for about 3 minutes. Then carefully drain the water. Pour boiling water into the jars again, this time we keep them with water longer, up to 5 minutes. We drain the water again, and in its place we pour boiling brine, in which 30-35 g of salt is per 1 liter of water. Immediately after this procedure, the cans are covered with sterilized lids and rolled up. As expected, the cans are turned over and taken out to a cool place as they need a quick chilling process.
Recipe for pickling cucumbers in jars, the second hot method
This recipe is longer in time, but it is good in that the ripening process of pickled cucumbers can be controlled. Prepare the jars as usual and fill them with spices and cucumbers in the same way as you are used to doing it always. And prepare the brine at the rate of 30-35 g of salt per liter of water. And now the differences begin. Fill the jars with a boiling solution, and leave them in the heat at 25-30 degrees for several hours. For a day or, in extreme cases, for a day, no longer. Then put them in the cellar for about a week, or 8 days. It should be cool, about 10 degrees Celsius. Here the time has come to try the cucumbers, to check how salted they are. When you consider that you can roll them up, proceed to the next stage of work. After the pickle is poured into a common pan, take out and put in a large, clean bowl, and wash and sterilize the jars again. Put the cucumbers in them again, and take fresh spices, discard the old ones. Boil the brine and fill the jars with it, then, as expected, roll up, turn over, and send for quick cooling. Note to yourself that the pickle from these cucumbers is valuable in its own right. It is delicious, you can cook pickle, or hodgepodge on it, and it helps with a hangover.
Recipe for pickling cucumbers in jars, the third hot method
Ingredients:
Cucumbers, 3.5 kilograms;
Oak and cherry leaves;
Celery stalk;
Bitter peppers in pods;
Parsley;
Dill in a bunch and with seeds.
Here the beginning is traditional, the only difference is that we will saline in a five-liter can. The cucumbers are washed, sized and poured with very cold water for 2-3 hours. For salting, it is worth taking small cucumbers grown on open ground... During this time, a jar is prepared, cleaned, washed and spices are laid out at hand. First, put 1/3 of the spices in a jar, then spread half of the cucumbers on them, on which the second third of the spices are placed. The rest of the cucumbers are spread on it, and, finally, the last third of the spices.
Prepare the brine: put 5 full tablespoons of salt and 200 g of 5% table vinegar on 5 liters of water. We boil for a few minutes, then carefully fill the jar with cucumbers. We close the jar with a lid and leave it unopened for 1-2 days. Once the color of the cucumbers has changed, they are considered ready to eat. It was you and I that made the salting lightly salted cucumbers... Store them in the refrigerator, covered with glass or other lids. No need to roll up.
Cold pickling of cucumbers
Recipe cold salting cucumbers in jars
We prepare the jars, as always, place the cucumbers with spices in the jars in the usual way. Cucumbers can be sprinkled mustard powder so as not to grow moldy.
Prepare cold brine separately. It is prepared like this: take 50-60 g of salt and dissolve it in one liter of water. All this salt is poured with a small amount of boiling water, and the salt is brought to complete dissolution. Then the rest of the water is added with cold water, it is advisable to cool it additionally so that it is closer to the ice temperature.
So, fill the filled jars with cold brine, then cover them with gauze and leave them for one or two days in a hot place, at a temperature of 25-30 degrees Celsius. Then, as we are accustomed to, we lower the cans into the basement or cellar for 10-12 days. The temperature should be no higher than 5 degrees. If the temperature in the cellar is about 17 degrees, then you should not keep it longer than 8 days so that the cucumbers do not become empty. In order to more accurately determine the moment of readiness, try, and again - try the cucumbers. At the end of fermentation, add the brine to the top, seal the jars and refrigerate.
Recipe for pickling cucumbers in jars, the second cold method
Ingredients:
Small cucumbers, 2 kg;
Dill, including seeds, 2 "umbrellas";
Garlic, one clove;
Black currant leaves, as well as cherries, 5 leaves each;
Horseradish root, or leaf, weighing 20 g;
Black bitter pepper, 8 peas;
Salt, 75 g;
Vodka, 50 g;
Water, one and a half liters.
So, we will make pickling of cucumbers without vinegar. Vinegar is in the marinade, and we salt it. Prepare the cucumbers: rinse, sprinkle with boiling water, then soak in water for 2-3 hours. We will pour ice into the water so that it is thawed and very cold.
While the cucumbers are soaking, prepare a 3-liter jar. We wash it, sterilize it and dry it. We prepare brine at the rate of 50 g of salt per 1 liter of water. Let us cool it down. After the allotted time, we put cucumbers in a jar, shifting them with spices and leaves and herbs. Fill the finished cans with cold brine, then add vodka there and tightly close the cans with plastic lids. After that, we immediately take the cans to the basement or put them in the refrigerator. There they will be stored until they are eaten. Such cucumbers are good because they have a bright natural color and are stored for a long time.
So far, we have considered ways of pickling cucumbers in jars, now we will do another way.
Recipe for pickling cucumbers in a barrel
Actually, the barrel should be oak, but where can you get it now? We have to use plastic barrels. First, it is thoroughly washed and dried, then rubbed with garlic from the inside. We cook cucumbers and spices in the usual way, after which we begin to put it all in a barrel. Put in layers: a layer of cucumbers, a layer of leaves and spices. Oak leaves must be present. Separately prepare the brine at the rate of 900 g of salt in 10 liters of water. By the time of pouring, the brine should be cold. So, fill the stacked cucumbers with spices with cold brine. Cover the cucumbers with a cloth or gauze, then put a wooden lid on and press down with some kind of weight. For several hours, the barrel is left warm, about 20 degrees Celsius, and then lowered into the cellar, in coolness and silence. There, cucumbers ripen for about a month. To prevent mold, it is advisable to lightly sprinkle the cucumbers with mustard powder, or add a little sugar beet. But if mold appears on the surface of the brine, it must be constantly removed.
VIDEO RECIPE FOR CUCUMBERS FOR WINTER
Recipe for pickling cucumbers without pickle
There is a very interesting dry pickling of cucumbers, which we will now consider.
Ingredients:
Cucumbers, 10 kg;
Salt, 3-4 kg;
Dill, large bunch.
Here, a special role is played by the fact that the cucumbers are fresh, firm and without damage. They are not washed, but they take a clean dry towel and thoroughly rub each cucumber. We wipe the dishes in which we will make salting thoroughly and pour a layer of salt 1 cm thick on the bottom.
Put the cucumbers vertically and sprinkle them with dill, previously chopped. We cover the styling with cucumbers and dill with salt, just like we salt fish. For a dense layer of salt, shake the dishes, and continue this process until the end, until all the cucumbers and all the dill are consumed. Pour salt on top with an additional layer so that the cucumbers are not visible. We put dishes with cucumbers in salt in some cool and dry place. Cucumbers, pickled in such an unusual way, are distinguished by their firmness and aroma. But do not lose sight of the fact that such cucumbers need to be soaked for at least 24 hours before serving. The water should be cold and clean, and it should be changed more often.
Salting recipe cucumbers in a cucumbertsakh- exotic
As you can see, you can pickle cucumbers as you like: cold, and hot, and with brine, and without it, and even in some exotic ways such as "cucumber in a cucumber". Probably, you can think of something else. The classics remain in any case. This is a lightly salted, medium-salted, and salted cucumber. Variations are welcome.
For pickling, pick cucumbers with pimples, with an uneven surface. To keep bright green color, pour boiling water over them and immediately immerse them in cold water. The natural color will be preserved and fermentation will accelerate if the cucumbers are shifted with leaves white cabbage or put a slice of black bread in a bowl. If you add a little mustard to the brine, then the pickles will taste better and last longer.
Cucumbers will not grow moldy if you put the sliced horseradish on top.
Salting cucumbers "barrel"
Sort the cucumbers by selecting overripe and damaged cucumbers. Soak them for 5-7 hours in cold water. At the bottom of the salting dish (barrel, saucepan, bucket), put a layer of spicy plants: dill with inflorescences, tarragon, horseradish root, garlic, paprika and cherry leaves, then lay the cucumbers vertically, spices on them again, then again cucumbers, and spicy plants on top, fill with brine, cover with a clean cloth, wooden circle and put the load. Store cucumbers at 0-3 ° C.
To prepare brine for small cucumbers for 10 liters of water, you need to take 600 g of salt, and for large ones - 700 g.
The approximate ratio of spices per 20 kg of cucumbers: dill - 600 g, horseradish root - 100 g, garlic - 60 g, chilli - 100 g, tarragon - 100 g.
Salting of lightly salted cucumbers
You can cook lightly salted cucumbers... Cut off the ends of the prepared cucumbers, and then pour the cucumbers with hot brine made from 400-450 g of salt in 10 liters of water. These cucumbers are ready in 8-10 hours. Store them in the refrigerator.
When salting, you must use dill with inflorescences, horseradish, currant leaves and garlic.
Pickling cucumbers in jars
When salting cucumbers in jars, you can use this recipe. In an enamel pot (4-5 liters) put 50 g of tarragon, 10 g of horseradish, 3-4 chopped cloves of garlic, a little red hot pepper, and put one part on the bottom and the other on the cucumbers. Rinse the cucumbers, remove the overripe ones, put them vertically in a saucepan, fill them with brine, boiled for 3-4 minutes, prepared at the rate of 50 g of salt per 1 liter of water, cover on top with gauze and keep at room temperature for 3-4 days. After that, pour the brine into another bowl, rinse the cucumbers well with warm boiled water and place vertically in clean jars with fresh dill and garlic. Boil the drained brine, remove the foam. Pour cucumbers with boiling brine, cover with a boiled lid, put the jar in a bowl with hot (60 ° C) water and sterilize (1-liter jars - 15, and 3-liter jars - 25 minutes). After that, seal the cans, turn upside down and leave in this position to cool.
Do not be embarrassed if the brine in the jar is cloudy at first - it will clarify later.
Salting of lightly salted cucumbers in jars
You can also cook lightly salted cucumbers in a jar. The recipe is for a 3 liter can. Soak 2 kg of cucumbers for 6-7 hours. Put 50 g of greens (dill, tarragon, basil), 2 cloves of garlic, 1/5 of chilli pepper on the bottom of a clean jar. Dissolve in 2 liters of water 2 tbsp. tablespoons of salt and cool. Pour cold brine into a jar of cucumbers, cover with gauze and keep at room temperature for 2-3 days. Then close the jar with a lid, sterilize for 25 minutes, roll up and set to cool upside down.
Salted garlic cucumbers in jars
Garlic cucumbers are delicious. Put prepared cucumbers, 60 g of dill, 20 g of garlic, 10 g of horseradish, 20 g of celery and parsnip and 20 g of black currant leaves in a 3-liter jar, fill with brine prepared at the rate of 60-80 g of salt per 1 liter of water , and leave for 6-7 days to ferment. After that, strain the brine, pour cucumbers in jars with it, sterilize and roll up.
Pickled cucumbers with mustard
You can also cook pickles with mustard. For a 3-liter jar, you need 2 kg of cucumbers, 30 g of dill, 15 g of horseradish, 10 g of garlic, 20 g of cherry and oak leaves, 3 g of chilli pepper. The brine is prepared at the rate of 60-80 g of salt and 4 g of dry mustard per 1 liter of water.
Pickled cucumbers with peppers in jars
For the preparation of pickled cucumbers with sweet peppers, 2 kg of cucumbers, 500 g of sweet paprika, 2 g of capsicum, 25 g of cherry and oak leaves, 1.5 g of bay leaves are taken in a 3-liter jar. The brine is prepared at the rate of 100-120 g of salt per 1 liter of water. Cucumbers with peppers in jars are kept for fermentation, sterilized and rolled up.
Salting overripe cucumbers
Pickling cucumbers in cucumbers allows you to use overripe vegetables. Place ripe cucumbers of the same size in a saucepan or bucket, transferring overripe cucumbers, chopped on a coarse grater, mixed with salt. For 10 kg of good ripe cucumbers, you need to take 10 kg of overripe, 200 g of dill with inflorescences, 50 g of horseradish leaves, 40 g of garlic, 10 g of black hot pepper, 700 g of salt. Store your cucumbers in a cool place.
Hot pickling of cucumbers
You can salt cucumbers with boiling brine pouring twice or three times. ; All products are placed in a jar, poured with boiling brine, then after 3-4 minutes it is drained, boiled again and poured again or two. Pickle at! in this way, there should be more, since when filling is not happening; running his loss. The required amount of brine can be determined as follows: pour water into the prepared jar, drain it, measure the amount and add I 1 glass. In this way, you can cook not only cucumbers, but also other vegetables and fruits.
Pickled cucumbers combined with apples, pumpkin and grape leaves
Cucumbers are good in combination with apples, pumpkin and grape leaves. Apples and cucumbers need to be doused with boiling water, placed tightly in a 3-liter jar, add lemongrass leaves (10 pcs.), Grapes, pour three times with hot brine made from 50 g of sugar, 50 g of salt and 1 liter of water, and roll up.
You can cook pickles in pumpkin-apple juice. Pour boiling water over the cucumbers, put in a 3-liter jar, fill three times with brine made from 1 liter of pumpkin juice, 50 g of salt, 50 g of sugar and 300 g apple juice... Can be filled with apple juice alone. After the last pouring, close the jar with a lid and wrap it in a blanket.
To preserve the natural color of cucumbers, they need to be salted in grape leaves. Pour boiling water over the cucumbers, refrigerate, wrap each in grape leaf, put in a 3-liter jar, fill with brine three times, then roll up. The brine is prepared on the basis of 1 liter of water - 300 g of apple juice, 50 g of sugar and 50 g of salt.
Pickling cucumbers in the old Russian way
In the old days, cucumbers were salted according to this recipe: rinse 2 kg of medium-sized cucumbers, cut off the ends, put in a 3-liter jar, put 100 g of slices of bread dried in a pan without oil on top, add 20 g of dill, 100 g of salt, 4 crushed cloves garlic, pour boiling water over everything and leave for 3-4 days in a warm room. Then put them in the refrigerator.
Cold pickling of cucumbers is one of the simplest and very convenient recipes for preparing cucumbers for the winter. It does not require lengthy preparation. After two to three days, the cucumbers can be eaten as lightly salted, and when four or five weeks have passed, they will taste like barrels. You need to store such cucumbers in the cold.
Usually, glass jars and nylon lids are used for cold salting, but now there are convenient plastic containers and buckets with lids of different sizes on sale for salting vegetables for future use.
Cold pickling recipe for cucumbers
Ingredients
- 5 kg cucumber
- 0.5 heads of garlic
- 100 g greens
- salt 2 tbsp. l. with a slide for every liter of water
Step by step recipe with photo
How to cold pickle cucumbers
1. Before pickling, the cucumbers must be washed well. Place them in a large bowl. Pour cold water into the cucumbers.
2. After 3 - 4 hours, wash the cucumbers again. Trim the ends of the cucumbers.
3. Chop the greens coarsely. For cold salted cucumbers, you need to take dill, herbs and umbrellas. And also horseradish, raspberry, currant, cherry, oak leaves. You can add laurel leaves, peppercorns. Peel the garlic and chop finely with a knife.
4. Place a layer of greenery on the bottom of the bucket. Fold all cucumbers tightly. Add another layer of greenery on top.
5. Prepare 2 liters of cold brine. To do this, take plain cold water and put 4 tablespoons of salt.
6. Pour pickle over the cucumbers. Cover the bucket with a lid. When two or three days have passed, the cucumbers will become lightly salted. If they are not eaten lightly salted, then after about 7-8 days the brine will become cloudy and the cucumbers must be rearranged in the cold. After about a month, the cucumbers will be salted and ready for eating, making various salads, pickles and hodgepodge. The cucumbers are produced as barrels to taste.
