Pickling cucumbers in a cold way under a nylon cover. Pickled cucumbers for the winter: Recipes for salting delicious cucumbers for the winter Salting cucumbers for the winter crunchy in a cold way

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

There are 2 ways of salting - it is hot, when cucumbers are poured with boiling water, and cold, without heating the brine. Small cucumbers are suitable for pickling, about 10–15 cm in length, about 2 cm in diameter, and overgrown ones will turn out rougher 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. Therefore, the most optimal option are ordinary glass jars.

cold pickled cucumber 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, cucumbers are soaked in brine for about 3 days, only then they are placed in jars.

For salting, you will need the following ingredients:

• fresh, freshly picked cucumbers;
• a pod of hot pepper;
• currant and horseradish leaves;
• dill;
• garlic;
• 100 gr salt.

Cooking :

1. Thoroughly wash three-liter jars with baking soda;
2. Pour cucumbers for 2-3 hours cold water;
3. Wash the cucumbers thoroughly, cut off the tips on one side;
4. Put the spices in the bottom of the jars. It can be: dill, currant leaves, cherries, apple trees, horseradish, hazel;
5. Do not forget about the head of garlic, you need to cut the cloves and add pepper for spiciness;
6. Now we lay the cucumbers, it is desirable to place them in an upright position. At the bottom of the jar we choose larger and longer ones, and put the small ones on top;
7. Pour 100 g of salt, pour clean cold water. Water should be filtered or settled, it can be boiled and cooled, but well water is considered the best;
8. We cover with plastic lids, shake several times so that the salt mixes well, and leave 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, as the cucumbers have absorbed it;
10. We take out the jars of cucumbers to a cold basement, with a constant temperature, and take them out as needed.

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

• 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.

Cooking :

1. Pour boiling water over cucumbers and pour 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 into a jar;
5. Pour into each jar 2 tbsp. spoons of vodka;
6. Cover with plastic lids and hold for 2 days so that the cucumbers are salted;
7. After the time has elapsed, we remove the jars to a cold place: a refrigerator or a cellar. Cucumbers cook very quickly, have a bright green color, are very tasty and crispy.

How to pickle cucumbers in a cold way for the winter in jars under iron lids

Cucumbers according to this recipe are very similar in taste to barrel ones, vinegar is not 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.

Cooking:

1. Wash the jars clean;
2. Soak cucumbers for 2 hours;
3. Put spices and herbs on the bottom of the jar;
4. Then spread the cucumbers tightly;
5. Prepare the brine: add salt to chilled water, mix everything;
6. Pour it into jars, cover with plastic lids and leave for 3 days;
7. Then drain the brine from the jars 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 cold place, in a refrigerator or cellar. Cucumbers are very tasty, stored all winter.

When we lived in a hostel during our student days, I was lucky to try many different salty and canned cucumbers: all the girls brought their mother's preparations, and then treated each other.

So, everything is known in comparison, and pickles in a cold way are my favorite. The only drawback of these cucumbers is that they need to be stored in a cold basement, or refrigerator, so it is not very suitable for city apartments.

The most delicious vinaigrette is obtained from pickles, they can be eaten simply as an appetizer with.

Despite the fact that we live in an apartment, I make 2-3 jars of such cucumbers and store them in the refrigerator. This summer, my daughter and I were visiting my grandmother and pickled cucumbers all together. The recipe for pickles for the winter is very simple, you will see for yourself by reading the article to the end.

I offer you a recipe for pickled cucumbers, according to which my grandmother has been making them for more than a dozen years. The recipe is proven, the cucumbers are crispy and not very salty, they can be stored in the cellar for up to 2 years.

For pickling cucumber, you will need any jars and nylon (plastic) lids. I do not recommend taking metal screw caps, because they rust (both inside and outside ...)

So, for pickling cucumbers, we need the following:

• cucumbers
• Clean and dry jars 1 liter, 2 liter or 3 liter
• Nylon covers
• horseradish leaves
• dill umbrellas
• Black peppercorns
• Peeled garlic
• chilli pepper
• Dry mustard
• Oak leaf (to crunch cucumbers)

For brine:

• 1 liter of cold running water
• 2 heaping tablespoons (60g).

Cooking:

If you can put less salt in salt, then the lack of salt in pickled cucumbers can contribute to the development of bacteria. As a result, cucumbers can become soft and not tasty.

Soak cucumbers in cold water for 3-5 hours (and preferably 5-8 hours, especially if they are purchased cucumbers). This must be done so that the cucumbers get the missing water, otherwise they will get it from the brine and it may not remain in the jar at all. Rinse cucumbers under running water. The ends of the cucumbers can be left uncut.

Wash jars and lids. (I don’t sterilize or dry them in this recipe. But, if you pour boiling water over jars and lids, then this will only be a plus).

Lay cucumbers, shifting evenly with herbs.

Do not forget about garlic, chilli pepper and dry mustard. For a 3-liter jar, you need about 5-6 cloves of garlic, 1 chilli and 1 teaspoon of dry mustard.

Dissolve in a separate container 2 heaped tablespoons coarse salt in 1 liter of water (about 1.5 liters and 3 tablespoons of salt per 3-liter jar).

Mix well and let stand. Usually a precipitate is obtained from coarse salt. I don't put it in a jar. Fill the jars to the very top. Cover with regular plastic lids and refrigerate.

Periodically (every 3-5 days) look in and make sure that the cucumbers are covered with brine, otherwise, if this is not done, then cucumbers without brine can become soft and mold will form.

Sometimes you have to add brine (until the foam is completely squeezed out of the jar and the edge of the neck, that is, along the very edge of the jar, brine - based on 1 liter of water - 2 tbsp. l of salt).

Cucumbers will ferment. This is fine. They may become cloudy and foamy, but then the brine will brighten over time and the foam will go away.

Cold pickled cucumbers for the winter- the fastest and time-tested recipe, and millions of positive reviews home preservation from which all your loved ones will be delighted. In autumn and winter, when the season of fresh vegetables has long passed, fragrant pickles will diversify your daily menu. Especially for you, we have prepared two simple prescription, in one of them vodka is added to the brine, and in the other - mustard powder.

Cold pickled cucumbers for the winter

Preservation for the winter is the main entertainment of all housewives during the harvest period. In June they cook Strawberry jam, in July -, and in August they are completely absorbed by cooking vegetable salads, and even in September there are still vegetables that can be harvested, for example, cabbage, bell pepper, green tomatoes. The very favorite pickles of all members of your family, as they say, from young to old, are crispy cucumbers. They are also decoration. holiday table, and nice addition to any home meal. A simpler and more beloved dish than fried potatoes with pickles for dinner.

Cold pickled cucumbers for the winter traditionally in the villages harvested in large wooden barrels, like others pickled products- mushrooms, apples, cabbage. Modern housewives, of course, choose a more convenient and versatile container for their blanks - glass jars, most often three-liter ones. By opening a jar of cucumbers in winter, you can quickly organize a snack for guests, cut a salad, and other culinary opportunities.

We will harvest our cucumbers in jars according to unusual recipe- with water, which will be added directly to the brine. It is this ingredient that helps maintain a favorable acidic environment in jars, in which cucumbers can be stored for 1-2 years.

Cucumbers - 2 kg

Dill umbrellas - 2 pcs.

Young blackcurrant leaves - 5 pcs.

Cherry leaves - 5 pcs.

Garlic - 2 cloves

Horseradish leaf - 1 pc.

Black pepper - 8 peas

Vodka - 50 ml

Water - 1.5 l

This amount of green fruits is approximately enough for one three-liter jar. Be sure to choose small-sized fruits, and do not forget that special pickling varieties should be selected for pickling. These are fruits with a "studded" skin with small black spikes. It is these pickling varieties that are obtained after salting crispy, with dense pulp and soft skin.

The method requires more careful preparation of the fruits from the hostesses. To begin with, they should be thoroughly washed, changing the water several times, each cucumber should be washed with your hands so that there are no particles of earth left on the skin, then the water must be drained, and the fruits should be additionally scalded with boiling water, after which they should be placed again in cold, even ice water .

Do not forget about soaking - a mandatory step in any recipe for harvesting cucumbers for the winter. The fruits should be left in cold water for 3-4 hours so that they absorb a sufficient amount of liquid. Soaking will prevent your pickles from having an empty center.

Also, when the cucumbers are saturated with water, they will absorb less brine, and its amount in the jar will not decrease, although you still have to add the brine at a certain stage of fermentation.

Separately, a few words must be said about water, which in this case is one of the main ingredients. Experienced housewives, of course, they know that tap water should not be used in home preservation. It is enriched with various chemicals that are preserved in your preservation. It is better to draw water from the source, use well or bottled water, in extreme cases, use settled or boiled water.

Harvesting pickles for the winter in a cold way

It starts with putting all the ingredients in a jar: before putting the cucumbers, you need to thoroughly wash all the prepared greens, currant and cherry leaves, dill umbrellas, peel the garlic cloves and horseradish root, which you can add instead of a horseradish leaf.

Garlic, cut in half, black pepper and a piece of horseradish root should be sent to the bottom of the jar. Next, put the fruits in a jar, shifting them with cherry and currant leaves. From above it is necessary to lay two umbrellas of dill.

Now you can start preparing cold brine: add 50 grams of rock salt for each liter of water, and then pour in 50 ml of vodka. This will be the ideal brine that allows you to prepare delicious pickled cucumbers, a recipe for the winter in a cold way will allow you to save maximum useful substances in fruits. In addition, here, unlike pickling recipes, there is no vinegar, and the entire pickling process occurs through natural fermentation.

You can store pickles under nylon and iron lid, but it is necessary to equip a cool room for their storage. This is a significant minus of pickles, it is advisable to store them in a cool cellar, while a pickled product can be stored even in an apartment with room temperature.

You can take the first sample in a week, so this recipe can also be used for quick salting cucumbers in summer. When fresh vegetables already bored, you can diversify the table with pickles.

Pickled cucumbers: a recipe for the winter in a cold way

For preparations of pickles for the winter in a cold way you can choose another simple, but very popular recipe among housewives - with mustard. Mustard powder adds both a special taste and aroma to pickles, but your cucumbers will not become sharper from such an additive, so children can also eat them.

Salting with mustard is the most popular method of harvesting in a cold way. It is very simple and affordable, and as a result you will get pickled vegetables that will be stored for a long time and delight you with their taste all winter.

We recommend that all housewives add this recipe to their culinary piggy bank and prepare at least one jar. Cucumbers with mustard can only be stored in a cool place, and in a city apartment the only available option is a refrigerator, where more than one jar will not fit. This rule applies to all vegetable preparations without the addition of vinegar - they have very strict requirements for storage conditions, because it is vinegar that plays the role of a preservative, which allows you to store blanks even at room temperature.

Thanks to the addition of mustard, cucumbers remain dense, and even when stored in a salty form, they remain as if they had just been plucked from the garden. Many who are contraindicated in eating pickled vegetables due to the fight against chronic diseases of the gastrointestinal tract can enjoy pickles without vinegar with mustard. And for children, such preservation will be the best choice.

Young hostesses should definitely pay attention to this particular recipe; among other preservation options, it is probably the simplest. As a rule, young housewives are not attracted to the process of preparing home preservation, because it is associated with many troubles: sterilization of jars, pasteurization finished product. You have to spend the whole day at the hot stove, and the hot weather that reigns outside the window is added to this. Agree, such a prospect can scare anyone away, which is why the cold method of harvesting is so fond of the housewives.

Recipe for pickled cucumbers for the winter in a cold way

Now we need to consider what other ingredients are included in recipe for pickled cucumbers for the winter in a cold way:

Fresh cucumbers - 2 kg

Salt - 2 tbsp.

Mustard powder - 1 tbsp.

Garlic - 5-6 cloves

Hot pepper - 1 pc.

Pickling broom

If you buy vegetables for canning on the market, then you should also immediately look for a suitable pickling “broom”, thanks to which it will become even more fragrant. It is thanks to the mixture of fragrant greens that pickles acquire such a rich and unique aroma. It seems that even such an insignificant addition as a cherry or blackcurrant leaf actually plays an important role in the overall palette of aromas.

As a rule, a variety of greens is included in a pickling broom: cherry leaves (necessarily young), sometimes along with leaves and thin twigs, as well as blackcurrant leaves. An integral part is also dried dill - stems and umbrellas, sometimes parsley is also present. A horseradish leaf must also be present, but it is advisable to put not a whole leaf in the jar, but only a piece of it, this will be enough to get a spicy aroma.

Often in the pickling broom there are oak leaves and oak bark. This ingredient is added to the jar to keep the density of the fruit. With a cold salting method, this property of oak leaves does not play such a big role as when pouring boiling marinade into jars. But in the classic recipe, which was known to our grandmothers and great-grandmothers, oak leaves were always present.

Since in our recipe there will be no multi-stage filling of filled jars with boiling marinade and subsequent pasteurization of the finished product, special attention should be paid to preparatory stage. In particular, the "broom" should not just be washed with running water, but scalded with boiling water to protect the preservation from possible debris and dust. It is also advisable to cut the greens into large pieces, and after that you can begin the main process of preparing preservation for the winter.

Cold pickled cucumbers for the winter

FROM mustard powder practically no different from classic recipe, except perhaps by adding mustard at a certain stage. So let's look at the recipe from the very beginning:

Selected small cucumbers should be folded into a wide basin and poured with cold water, rinsed thoroughly, cutting off the dried flowers and stalks from each cucumber. Then we change the water and wash the vegetables again, for the third time they must be poured with clean cold water (bottled or well) and left for a couple of hours in such a state that the vegetables absorb a sufficient amount of liquid.

If soaking is neglected, then the cucumbers in the jar will quickly begin to absorb the brine and soon absorb it almost completely, and you will have to prepare the brine again and pour it into the jars again.

While the vegetables are in the water, you have time to prepare the jars: they must be thoroughly washed with soda solution and rinsed thoroughly with water several times, then put in the oven, set temperature regime at 100-120 degrees and leave them in the oven until completely dry. Do not rush to immediately remove the jars from the oven, let them cool completely. Then take out one jar and fill it with cucumbers.

Despite the fact that we will pickle cucumbers in a cold way, the brine must be boiled: for this, pour one and a half liters of purified water into the pan, add salt and cook for several minutes to dissolve the salt. Remember that for homemade preparations you need to take only table salt, not iodized. Then the fire should be turned off, and mustard should be poured into the still hot brine and mix thoroughly.

At the bottom of each jar, lay out half the greens, a piece of hot pepper and a few cloves of garlic, then lay the cucumbers tightly, and lay the remaining greens on top. Each jar must be filled with chilled mustard brine and closed with a nylon lid. Now we are waiting for a month and a half, and you can take a sample from your fragrant, spicy pickles.

A historical fact is known that the natives of the Pacific Islands, in order to preserve cucumbers for a long time in case of crop failure, buried their land, wrapping banana leaves. Our ancestors preferred their own, simpler way - they began to pickle cucumbers and did it in a cold way, that is, in cold water.

If you are not in the know, then I will explain a little how a cold ambassador differs from a hot one. difference in brine temperature. When hot, the brine is poured into jars that have just boiled, without cooling. When pickling cucumbers in the first way, preservation is poured only with cold water. This is the simplest, and one might even say lazy option preparations for the winter.

Cucumbers in a cold way for the winter in jars

Recipes for cold pickled cucumbers are not much different from each other and are very simple to perform, but there are a few nuances that you should be aware of so that your preparation does not disappoint you when tasting.

• Be sure to soak the cucumbers on the eve of salting for at least a couple of hours, just during this time they will absorb water and this will make them dense, and even crispy.
• Try to take greens of the same size in order to salt them evenly.
• Do not forget that for salting you need to take a cucumber of a variety intended for pickling, they are with black spikes. Fruits with light ones are salad, they can also be taken, but in this case, be sure to cut off the butts.
• Place Zelentsy in jars vertically - this way more will come in, but do not tamp them too hard, densely knocked down ones will not crunch deliciously.
• What to salt? Yes, all the same. Our ancestors did it traditionally in barrels or tubs, now we do it in 3 liter jars or enamel pots, it doesn't really affect the taste.
• Which lid to close, also does not really matter. But jars under a nylon lid require indispensable storage in the cold, rolled up under an iron lid can be left in an apartment. But a lot depends on the recipe.
• It is not at all necessary to sterilize jars, just wash them in good faith.
• Take ordinary, large salt - iodized or very small is not good, because of them the vegetables will be soft.
• To give the preparation a special taste, in winter preparation you can put onions, carrots, Bell pepper, squash. You can diversify the marinade with the help of not only the spices familiar to everyone, such as garlic, dill or pepper. Hot pepper, basil, cherry leaves would be appropriate. Many people like to put oak leaf and horseradish leaves.

Attention! Currant leaves in jars with cold pickling of cucumbers do not need to be put. They encourage mold growth.

If the brine becomes cloudy during the salting process, do not be alarmed - this is a natural process. Time will pass, and it will become light again, and the foam will disappear.

A simple pickled cucumber recipe

The simplest and least hassle-free recipe in jars. By the way, this is also fast way cold salting of cucumbers - you will not find faster. After 3 days, you can already try what you got.

Take on a 3-liter jar:

• Cucumbers.
• Garlic cloves - 3 - 4 pcs.
• Leaves of cherries, horseradish, dill - without sparing, with a generous hand.
• Peppercorns - 6 - 8 pcs.
• Salt - 3 large spoons with a slide.
• Add some hot red pepper if desired.

How to salt:

1. Put all the spices on the bottom of the jar, then distribute some of the chopped garlic between the cucumbers.
2. Put the cucumbers soaked for several hours tightly in a jar (but do not tamp, as I advised above).
3. Make a brine: dissolve salt in water and pour it into a container. Close with a nylon lid and send to the cold for long-term storage. For quick use, you can not clean it, but the workpiece will be ready after three days.

Cold salted cucumbers in jars for the winter

A friend taught me this salting, and since then I consider it the most successful, the cucumbers will be strong and crispy. This is a classic and very simple recipe.

• Cucumbers.
• Leaves of horseradish and cherries, dill.
• Garlic cloves - 4 pcs. for a three liter jar.
• Peppercorns.
• Salt - 3 large spoons per jar.

How to salt:

1. Lay greens at the bottom, then place cucumbers in a jar, alternating with chopped garlic. And pour the salt directly into the jar.
2. Pour in the water. If you trust your tap water, then it will do, we have good water, so I don’t bother and pour from there.
3. Leave the workpiece at room temperature for three days.
4. After this time, drain all the water, put a spoonful of salt in a jar and fill it with water again.
5. Close with a nylon lid and move to the cold. This will stop the fermentation, and the salting will keep well until the end of winter.

In your cucumber piggy bank:

Cold pickling of cucumbers with mustard

I consider this recipe a classic, of course, there is more trouble with it, but here your cucumbers will turn out to be strong and crunchy with a guarantee. It is a pleasure to take such a cucumber in your hand and crunch on the whole apartment. Mustard will prevent the formation of mold, as it is a good natural disinfectant. By the way, you take powder or grains - it doesn't make much difference.

Take on a jar of 3 liters:

• Cucumbers.
• Garlic cloves - 5 pcs.
• Chili pepper - one small size.
• Cherry leaves, horseradish leaves, dill, if you find, then oak leaves.
• Peppercorns - 6-8 pcs.
• Mustard - a teaspoon.

Brine: per liter of cold water 2 heaping tablespoons.

Salting recipe step by step:

1. Put all the leaves, pepper and a couple of cloves of chopped garlic in a jar.
2. Then put the greens tightly soaked the day before, sprinkling them with garlic. Sprinkle mustard on top.
3. Dilute the salt in cold water, but in good faith so that it disperses completely, and pour it into the workpiece.
4. Close the jar with a nylon lid and leave to drain. Remember to check in at least a couple of times a week to add water if it stops covering the cucumbers.
5. When the brine ferments and brightens, everything is ready. Move the jar to cold storage.

Pickled cucumbers with vodka

Another good recipe preserving cucumbers for the winter - add a little vodka there. This will ensure that the vegetable becomes strong and crispy.

Take for a 3 liter bottle:

• Cucumbers.
• Salt - 3 large spoons.
• Vodka - 50 ml.
• Sugar - 2 tablespoons.
• Garlic cloves - 4 pcs.
• Water - 1.5 liters.
• Umbrellas of dill, cherry and horseradish leaves(or spine)
• Allspice - 8 peas.

How to salt:

1. Cut the garlic cloves and horseradish root, if you take it, cut off the tips of the cucumbers. Cucumbers, I remind you, you should first soak for a couple of hours.
2. Also, prepare the brine in advance: put salt and sugar in cold water, let it boil and be sure to cool it.
3. Fold all the spices on the bottom of the jar, then lay the greens. It remains to pour cold brine and pour in vodka.
4. Dip the nylon lids in boiling water for a few seconds and immediately close the jars.
5. Leave the jars in the apartment for three days, then put them in the cold. After 2 months, cucumbers can be tasted.

As always, I remind you that there are never too many recipes, and in my piggy bank there is still room for yours. So, if you throw in your version of pickling cucumbers for the winter in a cold way, I will not protest. On the contrary, I would like to thank you very much. With love… Galina Nekrasova.

Everyone good morning! It's time 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 method salting. Pickling 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 much better for salads, pickles, pickles than other types of pickling greens.

To make cucumbers crispy, 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 spikes, pimples and small grains. They must be small;
• Pre-soak them in cold water so that they are nourished and do not absorb all the brine during salting;
• Salt is desirable to use large non-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 capron lids. Metal can become rusty;
• I do not recommend using chlorinated water, preferably from a well or bottled;
• Store finished jars in a refrigerator or cellar.

Recipes for pickling cucumbers for the winter

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

• Water;
• Salt;
• cucumbers;
• Spices.

I suggest trying a few different recipes to finally choose your only, most favorite and delicious.

A cold way to pickle cucumbers in jars for the winter

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

We will need:

• Cucumbers - how many will go into the jar;
• Salt is calculated like this - 2 tbsp. per liter of water;
• dill umbrellas;
• Peeled garlic;
• horseradish leaves;
• cherry leaves;
• Black peppercorns.

How to cook?

1. Dissolve salt in water. For convenience, you can heat a small amount of water and dissolve the crystals in it, and then dilute with cold water to the prescription amount;
2. Salt residue may remain at the bottom. I don't use it;
3. In a clean and dry jar we put horseradish leaves and dill on the bottom;
4. We lay cucumbers along with horseradish and cherry leaves and dill umbrellas;
5. We throw black pepper;
6. Pour cold brine, cover with gauze and leave in a cool place for several days. This is my summer kitchen, it's always cool there;
7. Do not forget to substitute 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 of salt per half liter of water);
8. The fermentation process may take several days. This is directly related to the temperature of the room in which your cucumbers ripen in a jar. If she stands in a cold place, then the process is delayed;
9. The pickle 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.

Pickling cucumbers with mustard in a cold way

To get a more piquant taste of cucumbers, use mustard, hot pepper or bell pepper. We will cook with dry mustard.

Would need:

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

Cooking:

1. Soak cucumbers for a couple of hours;
2. During this time, prepare jars: rinse with soda, dry in the oven;
3. Put horseradish leaves and garlic in a container at the bottom. Top with fruits mixed with pepper and dill. Cover with a sheet of horseradish;
4. Prepare the 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 fall on the table when it flows out;
6. Then pour the mustard into a jar and leave it 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 the covers.

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;
• A few cloves of garlic;
• 6 - 7 pieces of black peppercorns;
• 2 tbsp. l. vodka per liter of brine;
• cherry leaves;
• Salt - 2 tbsp. spoons without 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, run in with ice water;
2. Soak in cold water for two to three hours;
3. In a pre-prepared jar on a layer of greens, we put cucumbers mixed with garlic, cherry and horseradish leaves, dill;
4. Prepare the brine - dissolve the salt in cold water, add vodka;
5. Pour cucumbers with this and cover with a nylon lid;
6. We will immediately send it to storage in a cellar or a refrigerator;
7. You can taste in a week. They are stored without problems, they turn out crispy and very tasty.

Now you know about my methods of pickling crispy cucumbers for the winter in a cold way. Try and choose yours. I also look forward to your favorite recipes in the comments. Goodbye... with love... Svetlana Malysheva