home / cucumbers/ Pickling cucumbers: for the winter, lightly salted, cold and hot. Salting delicious crispy cucumbers for the winter: recipes for a liter of water, a liter and a three-liter jar

Pickling cucumbers: for the winter, lightly salted, cold and hot. Salting delicious crispy cucumbers for the winter: recipes for a liter of water, a liter and a three-liter jar

What cucumbers and salt are needed for pickling. How to close cucumbers with and without vinegar, with citric acid. Recipes for barrel and salted cucumbers.

Pickled cucumbers are a classic of home preservation. In July-August, almost every housewife is engaged in harvesting. Therefore, there are a lot of pickle recipes, and they are all very tasty. Here is some of them.

What cucumbers are suitable for pickling?

Usually, recipes do not specify which cucumbers are suitable for pickling. Meanwhile, the taste of the workpiece, the duration of its storage depends on their variety and quality.

You need to start with the fact that the supermarket is not the best place to buy vegetables for twisting, including cucumbers. It is better to take them on the market or from grandmothers-housewives, unpaved, not greenhouse
There are a lot of varieties of cucumbers, and not always even the seller himself can clearly explain which one he offers to the buyer. Therefore, you need to pay attention to the external characteristics of the vegetable and fool less with its name.
The choice of the size of cucumbers depends on what they are supposed to pickle. If these are ordinary jars, it is better to choose fruits 6–12 cm long. Larger vegetables are suitable for barrels or tubs, but you need to remember that they have more grains
If possible, cucumbers should be even. We are talking about aesthetics, and about convenience - "krivulek" in a jar will fit less
If you want cucumbers to crunch deliciously after pickling, you need to choose them young, elastic, juicy green
There are bumps on the skin of cucumbers. For salting, you should choose those where they are dark.
Vegetables with a thin skin are more suitable for salad, for pickling - with a denser skin.
Cucumbers for preservation should not be bitter. To test this, it is recommended to eat a few things from those that are planned to be closed.

IMPORTANT: Cucumber is called the younger brother of melon and pumpkin. Unlike the “older sisters”, which are delicious ripe and yellowed, the younger and greener the cucumber, the tastier. Yellow fruits are not suitable for pickling

VIDEO: What cucumbers are best for pickling?

What kind of salt to use for homemade pickling of cucumbers and how much?

What could be simpler than salt, many housewives think. And they do not betray the importance of choosing this product when preserving cucumbers. Although it is no less important ingredient than vegetables.

In order for the taste of pickled cucumbers to be saturated, it is advisable to close them with rock salt. It is also an excellent preservative (to keep the jars from exploding) and keeps the cucumbers from softening.
Iodized salt is preferred by adherents of a healthy diet. Yes, she's useful. But canned food rarely lasts long. And there is a risk that cucumbers will turn into rags
Can also be preserved with sea salt. It, unlike stone, does not retain water in the body, and after eating pickles there will be no swelling. In addition, sea salt contains about four dozen minerals that a person needs for health. For conservation, it is better to choose coarse sea salt.

IMPORTANT: In different recipes, the amount of salt is slightly different. On average, this is 50 g per 1 liter of water

Do I need to soak cucumbers before salting, for how long and why?

Experienced housewives must soak cucumbers before pickling, because:

This is a way to reanimate them - to restore elasticity, to make them more crispy.
When soaking cucumbers leaving nitrates
Soaking should be carried out in clean, preferably boiled water, immediately before canning. The duration of the procedure is from 2 to 10 hours. Cucumbers are not soaked overnight, as the water needs to be changed every 2 hours.

Seasoning for pickling cucumbers

In addition to salt and the cucumbers themselves, seasoning is needed for pickling. More responsible housewives who make preparations according to the recipes of grandmothers, if they do not have their own household, look for in the markets:

dill umbrellas
cherry, grape, currant and oak leaves
garlic heads and green
parsley
Red pepper

Depending on the recipe, sometimes lava leaf, dill greens, peppercorns, and other ingredients are also needed to give canned cucumbers a rich flavor.

IMPORTANT: Stores now sell ready-made seasoning for cucumbers. I must say that it is more suitable for lightly salted. When using this seasoning, you should pay attention to the fact that it does not include salt.

Pickling cucumbers for the winter in jars with simple salting without vinegar: a recipe for 1 liter of water, for a liter and three-liter jar

To prepare a pickle according to a simple classic recipe, it is better to use the 1 liter formula, proportionally increasing the number of ingredients to get more salting. So, for 1 liter of water you need:

cucumbers - 1 kg
salt - 60 g
garlic - 2 cloves
seasoning for salting - 30 g (or greens - 60 g)
hot pepper - 0.5 pcs

IMPORTANT: Before canning according to this recipe, cucumbers should be soaked. It is advisable to cut off their tails and "ass". Firstly, this way the vegetables will lie more densely in the jar. Secondly, it is believed that it is in these parts that a large concentration of nitrates

Washed, soaked and trimmed cucumbers are put in an enameled bucket or a large saucepan
Brine is made from water, salt, spices and herbs. It is brought to a boil and kept on fire for another 2-3 minutes.
Cucumbers are poured with hot marinade
They are pressed, wrapped and left for 5 days
After the cucumbers are laid out in sterile jars
The brine is boiled again, cucumbers are poured over them
Banks roll up
Ready-made cucumbers, pickled according to this recipe, are stored in a cellar or pantry, where it is cool and the sun does not hit

IMPORTANT: A jar of 3 liters, as a rule, requires 1.5 kg of cucumbers and 1.5 liters of water, so the amount of all ingredients for pickling must be increased by one and a half times

RECIPE: Cold pickling of cucumbers without vinegar

The cold pickling method is good because it allows you to preserve the beneficial properties of cucumbers and herbs. But it is important to follow all the rules so that such a workpiece is stored and does not deteriorate. For 1 liter of boiled or spring water you need:

cucumbers - 1 kg
salt - 80 g
garlic - 3 cloves
peppercorns -6 pcs.
greens (horseradish leaves, cherries, currants, dill umbrellas) - 50 g

Cucumbers are prepared - washed, soaked for 3-4 hours
Greens and seasonings are laid out in sterile jars, and then cucumbers
Salt is dissolved in water
Pour the workpiece with brine, close with plastic lids and send to the cold

VIDEO: Cold cucumbers for the winter

Hot pickling of cucumbers with vinegar: a recipe for 1 liter of water, for a liter and three-liter jar

Salting with vinegar will always be hot. Cucumbers will turn out crispy and spicy - pickled. They are very easy to prepare and keep well.
Required for 1 liter of water:

cucumbers - 1 kg
garlic - 3 cloves
cherry leaves, currants - 2 pcs.
horseradish leaf - 0.25 pcs.
carnation - 3 flowers
dill umbrella - 1 pc.
horseradish root - small
peppercorns - 4 pcs.
salt - 1 tbsp. a spoon
sugar - 1 tbsp. a spoon
vinegar 9% - 2 tbsp. spoons

Cucumbers are washed, soaked for 4 hours, then dried with a napkin, buttocks are cut off from them
You can close cucumbers, cut into slices or lengthwise into quarters, according to this recipe.
Greens chopped and mixed
In sterile jars put a mixture of greens and cucumbers
Pour cucumbers with boiling water, boil them in a water bath for a quarter of an hour
Drain the water from the cucumbers into a saucepan and boil with salt, sugar and vinegar for about 10 minutes.
Pour cucumbers with marinade and tighten with sterile lids
Turn on the lids and wrap the jars with cucumbers, leave for 2 days. Then turn back and keep wrapped for another 2 days

VIDEO: Awesome pickles. Recipe for crispy pickled cucumbers for the winter

Hot pickling of cucumbers with citric acid: a recipe for 1 liter of water, for a liter and three-liter jar

To get spicy crispy cucumbers, take for 1 liter of water:

cucumbers - 1 kg
Bulgarian pepper - 0.5 pcs.
hot pepper - 0.5 pcs.
carrots - 1 pc. small
garlic - 3 cloves
greens - 50 g
sugar - 5 teaspoons
salt - 1 tbsp. spoon
citric acid - 1 teaspoon without a slide

Cucumbers are prepared according to the rules
Bulgarian pepper is cleaned from grains, washed, cut into thin half rings
Carrots are peeled, washed, cut into thin rings
Garlic is peeled, washed, finely chopped
Washed and dried greens are crushed
Leaves are laid out at the bottom of sterile jars, then cucumbers mixed with peppers, carrots and garlic
Pour the jars with boiling water and soak for a quarter of an hour
Drain the water from the cucumbers and boil again
Repeat the procedure for pouring cucumbers
After the water from the cucumbers is drained a second time, it is boiled already with salt and sugar
Pour jars with brine, citric acid is already added to them
Banks are closed, put on the priest and wrapped, kept for 2-3 days

RECIPE: Pickled cucumbers in a bag with dill. Dry pickling of cucumbers without brine

If there are guests in the evening, you just want to pamper your husband with lightly salted cucumbers with potatoes, you can prepare them in a bag in just 5 hours!

green elastic - 1 kg
garlic - 5 cloves
salt - 1 tbsp. a spoon
peppercorns - 4 pcs.
greens (in addition to the classic set, you can also take basil) - a pinch each
chili pepper - 0.5 pcs.

Wash the cucumbers, soak for 1 hour, dry, cut off the tips from them
Chop the greens, cut the garlic into slices
Distribute greens, cucumbers, salt, peppercorns in two tight plastic bags
Tie up the bags, shake them well and leave them in a warm place (the warmer, the faster they will pickle)
After, when the cucumbers are salted, they are stored in the refrigerator.

VIDEO: Lightly salted cucumbers in a bag for 30 minutes (dry salting)

RECIPE: Pickled lightly salted cucumbers

Such salted cucumbers are harvested in glass jars or directly in an enamel pan.

For 1 liter jar take:

cucumbers - 0.5 kg
garlic - 3 cloves
classic set of greens - a small amount
peppercorns - 3 pcs.
sugar - 0.5 tsp
salt - 1 tbsp. a spoon

Cucumbers are prepared for pickling - washed, cut off buttocks, soaked, dried
Greens crumble
The jar needs to be washed well, and it is better to sterilize
Greens, cucumbers are laid out in tiers in a jar, then greens and cucumbers
Add salt and sugar to boiling water
Pour brine into a jar of cucumbers and herbs
The jar is covered with a lid and put in the dark for 1-2 days
After salted crispy cucumbers are stored in the refrigerator or cellar

RECIPE: Pickled cucumbers in a barrel

In a barrel, cucumbers acquire a unique flavor. Since they are salted in a very large number, there is no room for error. Vegetables should be soaked for 6 hours before pickling.

cucumbers - 100 kg
dill - 1 kg
horseradish leaves, currants - 1 kg each
horseradish root - 0.3 kg
garlic - 10 heads
red pepper - 10 pods

Greens and cucumbers in a barrel must be arranged in tiers
The walls of the barrel are rubbed with garlic
The barrels are covered with a cloth or a wooden ring; dust should not get into them.
To start the fermentation process, the first time the barrels are kept at a temperature of 20 degrees
After 2-3 days they are transferred to the cold, to the cellar
Cucumbers from a barrel can be eaten in 1 - 1.5 months

VIDEO: Pickling cucumbers in a barrel or tub

RECIPE: pickling cucumbers for storage in the apartment

The apartment is much warmer than the cellar. In order for pickles to be well stored, it is important to prepare them correctly.

water - 1 l
cucumbers - 1 kg
salt - 60 g
a set of greens and seasonings for cucumbers - 60 g

Cucumbers with greens laid out in jars
Brine is boiled, cucumbers are poured over it and left for 3 days
After 3 days, the brine is poured into a saucepan
Cucumbers are poured twice with boiling water and kept for 5 minutes
Boiled brine is poured into jars with cucumbers
Banks are rolled up with sterile lids
Inverted and wrapped jars are kept for 2 days, after which they are moved to a storage place