Cucumbers for the winter - salted and pickled blanks in jars. The most delicious recipes

“Will we make cucumbers for the winter? Salted or pickled? Those and others? Sure, we will"! This is the question and the answer to it probably sounds in every family. And most likely after this dialogue, preparations for the process itself begin. We rattle with banks, taking them out of the “bins”, we carry cucumbers in bags or buckets, some from the beds, some from the store, we run at the last moment for salt, and so on .... generally fun!

For those who are just going out of town to open the summer season, it may seem premature to talk about the upcoming preparations for the winter. And yet, advice will be useful on how to make sure that the future harvest pleases in the cold winter.

And how and with what to eat and what to cook with pickled or pickled cucumbers, I think it’s not worth talking about. What is it worth Not, as without them! And, without our cucumbers? In general, we are not lazy, we make preparations for the whole winter, so that there is enough for everything.

Cucumbers for the winter - how to salt correctly and tasty cucumbers in jars

A simple and proven recipe for pickling cucumbers for the winter is right in the jars. This method of salting is also useful for urban residents who do not have plots for growing vegetables or special places for storing blanks.

What you need to prepare for pickling cucumbers for the winter

We start by choosing cucumbers. We will not go into the description of different types, the general rule is not to salt early varieties, long, greenhouse, and in general cucumbers from the store.

If you do not have your own beds, you can buy on the market from small merchants who sell their crops. Cucumbers should be fresh, plucked no more than two days ago, medium-sized, “pot-bellied”, strong and whole. You need to prepare such cucumbers on the basis that about five kg will take about 3 three-liter glass jars. vegetables.

Together with cucumbers, cook or buy horseradish leaves, currant and cherry leaves, dill stalks, bay leaves, peppercorns, garlic, mustard powder, coarse salt for pickling.

You will also need three-liter glass jars, metal lids and a machine for rolling them up. Those who will first engage in the exciting process of pickling cucumbers should keep in mind that it will take about six hours. And voila - cucumbers for the winter will be present in your diet!

We begin the process of harvesting cucumbers for the winter

We spread the cucumbers in a large saucepan, preferably in a basin, remove the incomplete or rotten ones and pour cold water over them so that the cucumbers float. We keep them in water for about five to six hours.

While they are sour, prepare the spices for salting. We wash the leaves and dill, scald with hot water and leave in a sieve so that the water drains.

It is not necessary to sterilize the jars, it is enough to wash them well with warm water and baking soda. After washing, scald each jar with hot water and leave to dry upside down on a towel. Also, rinse metal lids with hot water and soda.

Cucumbers for the winter - the next step

After these five to six hours, we take the cucumbers out of the basin and rinse well with water. We clean the garlic, no need to cut the cloves. Next, we put the garlic in the container, all the cooked leaves are black peppercorns, it is possible to put a piece of hot pepper to put for spiciness.

Then, along the banks, we vertically lay out the cucumbers as densely as possible, starting with the larger ones. If there are leaves or dill left, you can put it on top.

Preparing the brine for pickled cucumbers

Pour two tablespoons of coarse salt into one liter of water.

Keep in mind that a three-liter jar will contain about two liters of ready-made brine, this will depend on the density of packing vegetables in the jar. That is, in order to fill three such jars with brine, boil six liters of water and put twelve large spoons of salt.

Slowly pour the jars to the top with boiling brine and simply cover them with metal lids.

Now, we must forget about these jars of cucumbers and leave them to sour for three days at room temperature. The brine will become cloudy, a little foam may appear - this is normal. Therefore, immediately put the containers on a towel or on a film so as not to stain the table.

We roll cucumbers for the winter with mustard powder finally

After three days, remove the lids from the jars, rinse them with soda and boil for 2-3 minutes. We take a large saucepan, preferably 6-7 liters, and carefully pour the brine from the jars into it, holding the cucumbers and leaves in the jars.

In each jar, pour mustard powder on top of the cucumbers - one tablespoon.

The cloudy brine in which the cucumbers were fermented is boiled again and again we fill the jars with cucumbers with it. Pour the brine to the top, even to the convex meniscus, immediately close the lid and roll up.

Then we prepare a place for the cans where they will cool. Somewhere not on the aisle, we put an old blanket, bedspread, etc. on the floor, put the cans on it upside down so that the lids are at the bottom, and wrap the blanket on all sides. In this position, the banks should cool down.

As they cool down, after about a day or two, we open the blanket and put the jars away for storage in a convenient place - a pantry, a table, a closet.

It is important that there is no battery nearby. You don't need to put it in the refrigerator. It can be taken to a warm basement, but not to the balcony. In the cold, they can freeze.

So banks can be stored up to two years. Cucumbers in them will finally be salted in 2-3 months. If you notice that the lid on the jar is swollen, then just open it, pour the brine into the pan, boil it and roll it up again with a new metal lid and cool it upside down under a blanket. Cucumbers will stand normally further.

That's all wisdom. Such cucumbers are suitable for salads, for cooking first and second courses, as an appetizer. Having opened a jar of fragrant cucumbers in winter, you will not regret the time spent in summer.

Salted - sour cucumbers: grandmother's recipe without sterilization

Cucumbers can be prepared for future use by pickling them directly in jars, avoiding the use of vinegar and sterilization. If you do this at the end of summer - the beginning of autumn, then pickled crispy cucumbers will not acquire a sour taste over time and will continue to crunch until spring. And, you see, a natural product that has not undergone heat treatment is much more beneficial for the body than one that has undergone hot pickling.

The best proof of this is the good health of people who lived in the old days, when vinegar was not used in the preparation of products for long-term storage - fermented in tubs and barrels.

Try to pickle cucumbers for the winter in a way that has been used in my family for several generations - you will definitely like it:

Let's prepare the ingredients:

Thoroughly washing small cucumbers, immediately fill them with water. If it is not possible to take well water, then bottled water will do - the main thing is that it be clean. Salt - based on one liter of water 2.5 tablespoons without a slide, 5 small cloves of garlic, part of the horseradish root. Also put its leaves along with cherry and currant. You can add, if you like, tarragon, celery, regan (basil).

The workpiece itself:

Wash jars with hot water and baking soda, scald with boiling water. Turn on a clean towel - let the water drain. Then we put the cans of herbs and spices on the bottom and tightly lay the cucumbers. Top up with brine! Under the lid we put a leaf of horseradish. Close with capron lids and put in a cool place.

That's all! Enjoy your meal!

I am sure that next year you will want to prepare just such cucumbers for the winter!

Pickled cucumbers in tomato sauce for the winter

Everyone loves delicious food. And without vegetables, this is impossible. After all, vegetables not only make our table more beautiful, but also improve the taste of dishes. Now, at any time of the year, every supermarket is full of fruits and vegetables, but in winter, and not only, you want something special, spicy.

Here is a recipe, well, just killer - cucumbers for the winter in tomato sauce (sounds interesting. Yes?).

When pickling, two general rules must be observed:

1) To make cucumbers tasty, you need to choose fruits of small sizes, they are dense and with a delicate skin.

2) Before marinating, pour soft water over the fruits for eight hours to make them crispy.

List of ingredients:

• Eight kg of small cucumber fruits;
• six large fruits of sweet pepper;
• a couple of hot chili peppers;
• four liters of tomato juice;
• twelve pieces of peppercorns;
• five large heads of garlic;
• salt and sugar

The process of pickling cucumbers

Thoroughly wash the cucumbers and put them in jars. Add a piece of hot pepper to them and fill with boiling water.

We clean the sweet pepper and garlic, then grind everything until smooth. Pour the resulting mass into tomato juice, put salt and sugar to taste. We heat it on the stove, not forgetting to stir it constantly. Boil for at least 15 minutes.

For a liter jar, we use approximately 20 grams of salt and 30 grams of sugar.

Further, all the water is poured out of the jars of cucumbers. Now pour the cucumbers with the prepared sauce, and throw peppercorns into each. We cover the top with sterile lids and put on a boil (water bath) at the rate of three-liter for 30 minutes, liter for 20 and half-liter - 10 minutes.

Then we roll everything up tightly and turn it over, putting it on the lid. After complete cooling, leave in a cool, dry place to store.

As a result, we get very tasty, crispy pickled cucumbers and an excellent sauce.

Sweet pickled cucumbers

If you and your family love pickled cucumbers, this wonderful recipe is for you. They are very easy to prepare and take less than an hour. I advise you to try this recipe. But, of course, you have to cook it first.

For one kilogram of cucumbers you will need:

• Salt - two tbsp. spoons;
• two inflorescences of dill;
• garlic - one clove;
• four cherry leaves;
• allspice - 3 pcs;
• water - liter;
• vinegar 9% - one tbsp. a spoon;
• sugar - two tbsp. spoons.

How to cook:

Rinse the cucumbers and cut off the ends. Next, prepare jars, put pepper, dill, cherry leaves and garlic. Fill the jar to the top with cucumbers. Boil one liter of water with sugar and salt in a saucepan, pour the resulting marinade into our cucumbers, wait ten minutes.

Korean cucumbers

I cannot vouch, dear reader, that the proposed appetizer recipe - “Korean-style cucumbers” is the real, or, as they say in the culinary environment, the classic cucumber recipe. As well as for the fact that Korean-style cucumbers are cooked in Korea itself according to this recipe.

It was selected among the many options available on the network as the most suitable for our conditions. Plus, according to this recipe, the Korean-style cucumber appetizer itself was already prepared, which everyone liked both in taste and appearance.

I could not resist and offer this recipe, although it does not quite fit into the topic of harvesting cucumbers for the winter. But do not judge strictly, just consider it as a bonus. Separately, to make an article on one recipe, why (since the topic about cucumbers has gone, we will finish it ..).

So, the recipe in the studio!

Korean-style cucumbers - a set of products

• Already a thousand grams of cucumbers (that is, a kilogram ...);
• two hundred and fifty g. beef
• one sweet pepper
• three cloves of garlic
• one hundred ml. oils
• bulb
• coriander
• Red pepper
• sesame
• ground pepper
• soy sauce, sugar, vinegar, cilantro, salt

Korean cucumbers - preparation:

2). Cut the beef into strips, finely chop the onion, cut the prepared sweet pepper into strips.

3). We heat the oil, spread the beef straws, stirring for a few minutes, fry. After the meat strips are browned, add the onion to it and cook until it is translucent. Then add the pepper strips and continue cooking for two minutes. After removing from heat, add red pepper, chopped garlic.

four). Drain the juice completely from the cucumber slices, add them to the fried beef strips, then sprinkle with sugar, then ground pepper, coriander, sesame seeds, chopped cilantro, pour in vinegar, soy sauce, mix.

5). We remove cucumbers in Korean for two hours in the cold. Serve cold.

It is very tasty, believe me, it is worth cooking.

Cucumbers for the winter - salted and pickled - it's delicious

These are the “brilliant” recipes I have laid out on “paper” today. I hope that the cucumbers prepared according to these recipes for the winter will turn out tasty, crispy and healthy. To health!

We must remember that in order to maintain the level of this very, our health, everyone needs