Recipes for pickled cucumbers for the winter in jars under a nylon and tin lid. Pickling cucumbers in a cold way (almost barrel)

I remember the time when pickles were cooked in barrels. Now everything is much easier. Excellent crispy cucumbers can be cooked in jars, to taste - like barrel ones. I usually prepare a lot of cucumbers, but in the recipe I indicated the number of ingredients for 1 liter jar. Cucumbers according to this recipe are tasty, moderately salty and crispy. Calculating the amount is very simple: the jar includes half the volume of products, the second half is brine. The only thing is that you need 50 milliliters more brine, since it needs to be poured under the neck.

For cooking barrel cucumbers for the winter in jars, we will need the products indicated on the list.

Wash the jars thoroughly with soda, rinse and sterilize in any way convenient for you.

Horseradish leaves are thoroughly washed and cut. Peel and chop the horseradish root.

Put pieces of horseradish, leaves, dill umbrellas, spices, garlic, pieces of hot pepper in jars.

My cucumbers, cut off their tails and fill them with jars. I want to advise: if the cucumbers are large, cut them into 2-3 parts and also send them to jars. Such cucumbers will go to salads, hodgepodges, pickles.

In this way, we fill all the banks.

We cook the brine. Pour boiling brine over cucumbers, cover with lids until completely cooled.

We place the jars on plates or a tray so that the marinade does not overflow onto the table. We leave jars with cucumbers in a warm place. Cucumbers change color, foam appears on top. Need to try. If the taste has become slightly sour-salty, the cucumbers are ready. It took us three days.

Drain the brine from all cans.

We bring it to a boil.

Pour the cucumbers alternately with boiling brine and immediately roll up the lids. Leave upside down until completely cool. You don't need to cover.

Barrel cucumbers in jars are ready for the winter. We take out the cooled banks in a cool place.

I still remember the taste of cucumbers that my grandmother used to ferment. She didn’t have an oak barrel for these purposes, and therefore she salted cucumbers in ordinary three-liter jars, but they always turned out like barrel ones. Grandma's recipe pickled cucumbers My mother used it for many years and passed it on to me. For several years now I have been making pickled cucumbers for the winter in jars. And every time they turn out crispy, fragrant and amazingly tasty.

Pickled cucumbers for the winter: my grandmother's recipe - with oak leaves

To prepare crispy pickled cucumbers in jars, you will need:

• Three-liter glass jar with a double-breasted nylon lid;
• Fresh cucumbers: 2 kg (I pick them directly from the garden and immediately into a jar) of a small size, preferably the “Rodnichok” variety, but others are also possible;
• Oak leaves (5-7 pieces);
• Currant leaf (5-6 sheets);
• Cherry leaf (10-15 pieces);
• Dill (I take five or six fresh dill umbrellas);
• Garlic peeled (2 heads);
• Coarsely ground table salt, and preferably sea salt (2 tablespoons);
• Horseradish (2-3 large leaves and root 20 centimeters long).

How to cook crispy cucumbers nylon cover?

1. First you need to make a brine. A three-liter jar will take 1.5-2 liters of water, depending on the volume of cucumbers. I use raw ice water straight from the well. Dissolve salt in water. If there is not enough salt, then the cucumbers will turn sour and become soft. If you overdo it with the amount of salt, they will be too salty. Usually 2-3 tablespoons per jar is enough. Do not forget that cucumbers take on a lot of salt.
2. After filling the jars with cucumbers, they are covered with dill and horseradish leaves, poured to the top with cold brine and closed with a nylon lid. The lid must be new, strong and necessarily double-breasted, since a lot of brine flows out from under the old lids that do not fit tightly to the jar.
3. The jar should not be sterilized, the main thing is that it is clean. It is not necessary to ferment cucumbers in three-liter jars; with equal success, this idea can be realized in liter jars. In this case, all the above proportions will have to be reduced three times.
4. Next, the bottom of the jar should be covered with leaves of horseradish, oak, cherry, currant, dill, and cucumbers can be laid on them. Cucumbers are laid tightly, adding chopped garlic cloves and oak leaves between them.
5. Each layer of cucumbers is shifted with dill, horseradish and other prepared leaves from the list. Without horseradish and oak leaves, pickled cucumbers for the winter in jars will not be crispy. Cherry leaves, currants, dill and garlic give cucumbers their unique flavor.

This recipe for crispy pickled cucumbers is good because, unlike canned pickles, it does not contain vinegar, although it is cooked without boiling. It should be remembered that cold-cooked cucumbers in jars should always be stored in a cold place all winter, preferably in the basement or in the refrigerator. From time to time, salted water should be added to the jars, since in the process of pickling cucumbers, part of the brine will leave from under the lid.

Useful advice

To prevent cucumbers from becoming moldy, it is not necessary to add mustard to the brine, it is enough to grease the lids with it from the inside. Tested in practice, there will be no mold.

To make cucumbers in jars for the winter look like barrel ones, I suggest watching this video, which shows in detail all the subtleties of cold canning.

Pickled canned crispy cucumbers prepared according to these recipes are not only an excellent snack, but also a 100% natural product that will delight you and your guests in winter.

Pickled cucumbers in iron-lidded jars

The recipe for pickling cucumbers in jars was shared with me by my mother. There is nothing complicated in it, and cucumbers are obtained as barrel ones.

To prepare the preservation, we need the following ingredients:

• Fresh cucumbers - 8 kg;
• Garlic - 3 heads;
• Dill - 1 stalk;
• Fennel;
• Salt - 12 tablespoons;
• Leaves of currant and horseradish.

If there is no suitable container, water can be poured into 2 three-liter jars. Then add 6 tablespoons of salt to each jar.

How to cook:

1. Wash the vegetables thoroughly and then remove the stems. I put the washed cucumbers in a bucket and fill it with running water. cold water. Cucumbers should stand in water for 4 hours, and then I wash them again.
2. While the fruits are soaking, you can peel and finely chop the heads of garlic.
3. I spread cucumbers in an enameled bucket, and each layer needs to be sprinkled with garlic. I spread horseradish and currant leaves on top.
4. To prepare the brine, I stir 12 tablespoons of salt in 6 liters of clean boiled water. Salt should dissolve completely in water. Then I fill the cucumbers with brine, the water should completely cover the vegetables.
5. Then I cover the cucumbers with a flat inverted plate, and put a weight on top (a jar of water, etc.). Cucumbers are fermented in a dark warm place for five days.
6. I take out the finished pickled cucumbers from the bucket and lay them out in pre-sterilized jars.
7. I filter the brine, pour into a saucepan and bring to a boil. Hot brine pour cucumbers in jars. After ten minutes, pour the brine into the pan and bring it to a boil again. Again I fill them with cucumbers in jars and roll them under iron lids.

Note to the owner

In order for the sterilization process to proceed properly, the jars must be turned down with a lid, wrapped in a blanket and put in a warm place for a day.

Pickled sterilized cucumbers are ready for the winter!

There are, of course, other recipes for pickled cucumbers under a nylon cover. Somehow, at a party, they treated me to the same pickles as according to my grandmother's recipe, with the only difference being that instead of oak leaves, one tablespoon was added to a 3-liter jar mustard powder(dry mustard) and a few peas of black and allspice. All other proportions and method of preparation are the same as in the first recipe. Mustard in brine prevents cucumbers from becoming moldy, even in case of long-term storage.

Pickled cucumbers with mustard in jars

The peculiarity of this recipe is that cucumbers are fermented without sterilization in ice water.

• Cucumbers - 1.5 kg;
• Water - 3 liters;
• Salt - 2 tbsp. spoons;
• Garlic - 5 cloves;
• Dry mustard - 1 tbsp. a spoon;
• Dill - 5 stalks;
• Leaves of fruit trees;
• Horseradish in leaves - 2 pcs.

I take drinking water and put it in the freezer for an hour. The water should be covered with a thin ice crust. Then I pour cucumbers with cold water for two hours.

1. While the cucumbers are soaking, I make a pickle.
2. I cook pickled cucumbers for the winter in jars without boiling dishes. I put seasonings for pickling in washed jars at the bottom, and tamp the cucumbers on top. Pour vegetables in ice water.
3. I drain the water, put 2 tablespoons of salt into the jar and again fill it with ice water. Since we are preparing rolls with mustard, it is necessary to pour a tablespoon of the dry mixture on top.
4. I close the jar with a soft lid and put it away for 3 days in a warm place.

When the cucumbers rolled up in jars turn sour, they can be put in the refrigerator or cellar.

Pickled cucumbers

Sometimes I spoil my household with crunchy salted cucumbers. How to make this delicious pickle, now I'll tell you.

I need the following products:

• Small cucumbers - 2 kg;
• Sugar - a teaspoon;
• Coarse salt - 4 tbsp. spoons;
• Black pepper - 10 peas;
• Allspice - 5 peas;
• Dill - 1 bunch;
• Lemon - 2 pcs.

In a mortar with sugar and coarse salt I'll crush the pepper. Then I add the juice squeezed from two lemons to the mixture. Finely chop the dill.

I thoroughly wash the cucumbers, and then cut them across into 2-4 parts. Sprinkle the cucumbers with a mixture of pepper, salt and lemon juice I add dill greens. I mix thoroughly.

My cucumbers are salted for about an hour, and then you can serve.

As you can see, it is very easy to cook pickled cucumbers for the winter in jars. Enjoy your meal!

In order for pickled and salted vegetables to be present in the winter menu, you need to spend a total of a day or several days (depending on the volume!) Canning and salting in the autumn-summer season. In fact, you need to spend a little time, because the recipes that we will try to cook today are very simple, but they will delight you with amazing taste. If you like to add pickled cucumbers to dishes and use as a simple snack for a side dish, as barrel-cooked (cold-cooked), then you will certainly be interested in the following ways to cook them.

Preserving cucumbers for the winter

Delicious pickles on your table

Each housewife probably has her own signature recipe, which she uses year after year to preserve cucumbers. It is incorrect to call any one method of cooking correct and ideal, because different seasonings, dosages are used, and in the end it differs technological process.

Cucumbers can be salted whole, or can be cut into strips or circles. They attract with their exquisite, spicy taste and crunch, retain their color and are a great addition to salads, side dishes and even such hot dishes as hodgepodge. A barrel for salting in an apartment is not always appropriate, and if there are no other utility rooms, then there is simply nowhere to place it. Therefore, we will use the usual glass jars, but cook according to such a recipe so that the taste of cucumbers turns out like real ones from a barrel.

Cask pickles recipe (cold way)

We need 2 kilograms of cucumbers, several umbrellas of dill, 23 pieces of leaves from blackcurrant or cherry bushes (you can cut them in half). Do not forget to cook a couple of cloves of garlic and peeled horseradish root. This method uses vodka, don't let that surprise you. It is in this case a preservative, and we use it quite a bit.

Well-washed cucumbers should first be poured over with boiling water, then put in a large container and poured with cold water. After two hours, we transfer them to the banks, not forgetting to put herbs and spices between each layer. Fill with cold water, adding two tablespoons of vodka to the jars (tablespoons, of course!). It is not necessary to cork, it is enough to close with plastic lids and put in the refrigerator. Such an appetizer is stored for as long as necessary, but according to the hostesses, it is difficult to hide such yummy from home for a long time.

Young pickles in a cold way (almost cask)

Try to choose small, even-sized vegetables for this cooking method. They should be seedless and have a thin, tender skin. Overripe cucumbers will not work.

For the recipe we take:

1.5 kilograms of fruit per one three-liter jar;
- 2-3 sprigs of dill umbrellas;
- 2-3 leaves of black currant;
- 2-3 oak leaves;
- 2 cherry tree leaves;
- 3-4 cm horseradish root;
- 1 pod of hot hot pepper;
- garlic cloves;
- 40 grams of salt for every liter of water.

We process vegetables before salting. To do this, we wash them under running cold water, and then put them in a container with ice water for 20-30 minutes. This technique keeps the cucumbers crisp and firm after pickling.

While preparing herbs and greens: scald all the leaves with boiling water, do not cut the garlic, leave it in large slices. Three-liter jars can be pre-sterilized in microwave oven or in another way convenient for you. Put dill, leaves, horseradish and garlic on the bottom of each bottle. By the way, adding oak leaves is one of the secrets of many hostesses. They know that this will keep the pickles crispy yet tender. But do not get carried away with oak leaves, their overabundance will lead to the fact that the peel will become excessively hard.

The next step is to lay the cucumbers as close as possible to each other. The final touch - hot peppers, but many prefer not to put it. With it, the appetizer is very spicy. It is necessary to pour vegetables with prepared brine: we prepare it by adding 40 grams for each liter of cold water table salt. Stir the composition well so that no undissolved salt remains. Immediately fill all jars to the very top, cucumbers can absorb a lot of marinade. Cover the containers with gauze bandages, leave in the room on the table for 3-4 days.

Gradually, you will be able to observe how the contents in the jars become cloudy, and sometimes a mold layer forms at all. This should not scare you, it means that everything is cooked correctly! If you cook such cucumbers in in large numbers, then a few cans can be rolled up on long-term storage. To do this, drain the marinade from them, remove the formed mold. Bring to a boil, pour into bottles and roll up very quickly.

What remains uncorked, put in the refrigerator, such cucumbers can stand for a month or more. They can be served with cereals, potatoes, meat, added to snacks and salads. This dish can safely be called traditional snack any winter feast.

I have never met a person who would be indifferent to all sorts of homemade pickles. And now I'm not talking about the sterilization process and canning, but about a plate of pickled or salty sweets. One can only argue here - someone likes it sourer, and someone likes more sugar.
But pickled cucumbers (not salted and not pickled!), They are also called barrel cucumbers, stand out in a certain way. This is where all lovers of winter sweets from a jar fall into two camps - some love such cucumbers to shivers in their knees, while others, sorry, stink, and generally fu!
I'm among the first! Crispy, vigorous, filled with juice, only such a cucumber is delicious to eat a glass of vodka, and only such a cucumber is worthy of a vinaigrette.
While I was a city girl and had only a refrigerator at my disposal, I often visited the market in a tent from a local state farm - there, in addition to sweet onions and juicy carrots, sauerkraut and real barrel cucumbers. I bought 10 pieces at once and ate half right in the car, splashing everything around with brine)))
And when we got a cellar, I thought - is it possible to cook the same delicious cucumbers at home?
Of course, at first I tried to get oak barrel for salting, but then I realized - I started from the wrong side! First of all, you need a recipe! And I got it! All the details of the preparation of barrel cucumbers were told to me by an aunt in the market, from whom I always bought these cucumbers. True, by revealing this secret to me, she lost me as a buyer - after all, now both barrel cucumbers and sauerkraut I can do it myself

Although, I doubtfully wrote down the recipe, but my head was spinning “It can’t be so simple!” Well, it’s true, I couldn’t believe that in order to get such yummy on a plate, cucumbers must first turn sour (roughly speaking, spoil!), And then magically turn into a delicacy!
Indeed, the recipe is so primitive that if cucumbers are already selected, consider that half the battle is done!

Which cucumbers to choose? Of course tasty, strong, without flaws, straight from the garden.
It is believed that cucumbers with a thick skin and black spikes are best suited for pickling and pickling - special pickling varieties (breeders even bred the common Masha variety). Such cucumbers are well stored (last year a couple of buckets quietly stood in the cellar until March), they remain crispy and vigorous.
But gentle, with a velvety fluff - they are better in salads. In salting, they are stored poorly, and if such cucumbers are fermented, then rather quickly they turn into sour soap. Although, if you do not plan to store blanks until spring, you can try this recipe with any cucumbers.

And the size? Yes, when you're making barrel cucumbers, size matters! It has been verified that the larger the cucumber, the more smoothly magical processes take place inside it. Of course, you need to understand that the cucumber has not grown to the size of a zucchini, it has become covered with a thick peel, turned yellow on one side, and inside there are huge seeds, there are simply large-fruited varieties - a cucumber can be at least 30 centimeters in length, but remain juicy, tender and not overripe.
One misfortune with such long cucumbers - what to ferment them in? Here, an ordinary three-liter jar, and a cucumber sticks out of the neck ... And how many such specimens will fit in a jar - three, four?

Therefore, my choice is plastic buckets-containers. They come in different sizes (from half a liter to 12!), with sealed lids, the walls are transparent enough to peep at what is happening inside (it is easy to control the turbidity of the brine and its level), but most importantly, the diameter of the bottom and the neck do not differ much.
This container is four liters. And here is the cucumber that stuck out of three-liter jar- yes, you can put at least a dozen of such cucumbers there in a pile!

But it doesn’t matter what variety you choose for pickling cucumbers - they must all be washed and soaked in cool clean water for at least 2 hours, and preferably overnight. Cucumbers will absorb water and “drink” less brine.

In the meantime, let's get on with the tasty accents! We will collect fragrant herbs on the beds - dill (tender twigs and hard stems, flowers and ripe umbrellas), garlic (both heads and green feathers), horseradish leaves, parsley (whole with roots or only leaves), cilantro (leaves, flowers, green seeds), sprigs of mint, basil, thyme. Don't forget the blackcurrant leaves.
If there are no beds of their own, and the grandmother is far away in the village, then there is a direct road to the market, fragrant “brooms” with everything you need are sold there.
Bay leaves, hot peppers and peppercorns also go well with cucumbers.

It's also a good idea to add cherry leaves. In our region, such a cherry is called a sweet cherry or “cherry on a leg”, its leaves are small, but there is plenty of flavor.
I visited my friends at the dacha with garden shears and brought a real cherry bouquet - the leaves into blanks, chop the twigs into chips for hot smoking, eat the berries!
By the way, if you didn’t use all the leaves at once, put them in a bag and store in the refrigerator - they lie for several weeks; you can also save the "extra" leaves of blackcurrant and horseradish.

But real cask cucumbers are therefore cask cucumbers - they are with the taste of a barrel, ideally - oak. We will “deceive” - add dry oak leaves to the bucket. Of course, they are not as fragrant as fresh ones, but what can you do if real oaks do not grow here. After all, do we use dry bay leaves in the kitchen?
There are almost no problems with dry oak leaves - you need to buy an oak broom. Just do not buy it in a beautiful package in a supermarket (suddenly it is processed with something or a long-standing one), look near the city baths - they always sell brooms made of birch, fir, juniper, and sometimes oak. I know, one uncle is specially brought oak brooms from the Far East.
Such a broom is enough to pickle several buckets of cucumbers and it will remain to take a steam bath))

Well, let me tell you about the salt! Take a large pickling and NOT IODIZED! With iodized blanks do not stand and quickly turn sour.

As you can see, there are more words and theory here, let's get down to business!

Plastic sealed buckets (or glass jars, if you suddenly do it in them) are washed with soda, you do not need to sterilize. The more of the right bacteria left, the better the fermentation process will go.
At the bottom we put a mixture of herbs, a few peppercorns, a horseradish leaf, fill up to half with cucumbers, laying them as tightly as possible. Again a layer of herbs, again cucumbers and more greens on top. We cover with a sheet of horseradish, without fanaticism we ram the contents.
Pour salt on top - 1 tablespoon per liter of container (my buckets of 4 liters each means 4 tablespoons), and fill it with UNBOILED filtered water, you can use it from a bottle, you can use mineral water, you can use spring water, but without bleach. Leave for half an hour and add water if necessary.

We leave buckets (jars) at room temperature, prudently they need to be put in a bowl, on a large plate or baking sheet - they can leak. Loosely cover with lids or a saucer (from dust and insects), shake a couple of times in the evening so that the salt is distributed faster throughout the entire volume of the brine.

The next day, foam will appear on the surface, someone will say “oh, oh, turn sour!”, But in fact, the process has started!

And after another day or two, the brine will become cloudy - close the lids tightly and put them in the basement or in the refrigerator if you made a small batch. Now the cucumbers should stand at a temperature not higher than 8-10 degrees for a month. Do not store them at room temperature!

Over time, the brine will brighten a little, but still remain cloudy, and bright green cucumbers will turn brown.
As I said, such cucumbers stand until spring, do not turn sour, do not grow moldy, only the taste becomes more vigorous. The hare even joked that he would carry a fork and a stack with him, drink and eat, because there is in the cellar, and going to heat the house is just along the way)))

Enjoy! Have a bite!

Step-by-step preparation of pickles in jars for the winter as barrels - recipe with photo

First of all, we sort out the cucumbers. Substandard fruits - too large we remove. Soak cucumbers in cold water for 3-4 hours. The water can be changed once or twice as desired. Such a procedure is necessary, firstly, so that the cucumbers are saturated with water and become more crispy, and secondly, such soaking allows you to remove all the dirt from the vegetables.

In a clean jar we put dill umbrellas, horseradish leaves, laurel. Garlic and peppercorns take 3 pcs. for 1 liter jar.

Now we put the cucumbers. How to install is up to you. I like it when the cucumbers are stacked tightly one to one. Therefore, for preservation, I take 1.5-liter jars.

Dilute salt in water. To make it easier for the salt to disperse, you can heat it up a little. Fill jars with brine.

Put the horseradish fox on top so that the cucumbers do not come into contact with the air, and even when the foam settles, remove the leaf and just throw it away.

We put the jars on a tray, as the brine may leak out during fermentation. We leave the cucumbers for 2 or 3 days. It all depends on the air temperature. When the foam settles (it happened on the 3rd day for us), then you can roll up the cans.

This is what the brine looks like after three days.

Drain the brine from the jars, after removing the horseradish leaf. Bring the brine to a boil, if a foam appears, remove it, along the way, add the same amount of water to the pan.

Pour the cucumbers with hot brine to the very top of the jars. Roll up with sterile lids. Turn the bottom upside down and leave to cool completely. You do not need to wrap cucumbers, they should cool as quickly as possible. Otherwise, the vegetable will “cook” and will not be crispy.