Quick salting of cucumbers for the winter. Pickled cucumbers (in cold water)

14 best recipes for cucumbers for the winter - canning, pickling, salt

Cucumbers 600 grams

Canned cucumbers are not only tasty, but also very healthy! It would seem that you can tell about pickling cucumbers? But almost every housewife has her own tricks in order to make the blanks tastier, healthier, easier to store, and longer and longer.
We present to you the most delicious and delicious recipes for pickling cucumbers from the best hostesses!

1. Canned cucumbers with red currants

Cucumbers 600 grams
2 cloves
onion one piece
red currant 1.5 cups
black pepper, three peas
carnation three pieces
water 1 liter
sugar - 1 tbsp. l.
salt 2.5 tbsp. l.

Wash the cucumbers. Put spices at the bottom of the jar. Put the cucumbers vertically in the jars. Peel the currants (0.5 cups) from the twigs, sort out and wash. Distribute the berries between the cucumbers. Fill the cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes. then we will roll up the banks and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currant berries (1 glass).

2. Cucumbers in a spicy tomato sauce

Wash the cucumbers and soak for 1-2 hours in cold water.

I have 4.5 kg of cucumbers.
garlic - 180 gr.
tomato paste - 150 gr. (3 tablespoons full)
sunflower oil - 250 ml.
sugar - 150 gr.
salt - 31 tbsp. l. (in the process, the sauce can be added to taste)
vinegar 6% - 150 ml.
hot paprika - 1 tsp.
black pepper pier - 1 tbsp. l.

Cut off the tips of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only along. Press the garlic through a press. Add all the ingredients except the vinegar. We put on a moderate heat. After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet either. Simmer the cucumbers for another 15 minutes and add the vinegar. The total extinguishing time is 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. Put the cucumbers in prepared sterilized 0.5-liter jars. Fill with sauce and sterilize for 25-30 minutes. Close the jars and turn them over until they cool completely.

3. Cucumbers with apples (pickled and lightly salted)

For a 3 liter jar, apples (sour) 1-2 pcs.
garlic 3-4 cloves
dill (umbrellas)
cherry leaf
currants (handful)
allspice peas 12 pcs.
cloves 12 pcs.
bay leaf 4 pcs.
sugar 5 tsp
salt 4 tsp
vinegar essence 2 tsp (nearly)
cucumbers - 1.5 - 2 kg. (depends on the size)

Cut the garlic into slices, wash the herbs. Put washed cucumbers in clean jars, alternating them with spices and apple slices (do not peel the peel). Fill the jar with boiling water, let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Pour the cucumbers with syrup to the top, wait 10 minutes, again pour the brine into the pan. We boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, fill it with boiling syrup and roll up with boiled lids. We turn the cans over and wrap them until they cool. Cucumbers are stored at room temperature or in a cool place.

Lightly salted cucumbers (hot method):
Put cucumbers with spices and apple slices in a deep container. In hot water (1 liter) we dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so as not to float. Leave at room temperature until it cools completely, then put it in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter

For a 1 liter can:
cucumbers - how long will it take
dill umbrella - 1 pc.
horseradish leaf - 1 pc.
garlic - 5-6 cloves
hot pepper - 3-4 rings
bell pepper - 2 rings
currant leaves - 2 pcs.
coarse salt - 20 gr.
acetyl (crush) - 1.5 tablets

Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars, pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper. At the bottom of the jar, put a horseradish leaf, a sprig of dill, currant leaves. Fill the jar tightly with cucumbers. Pour in the garlic cloves and add the pepper. Pour boiling water over, cover with lids and let cool just enough to hold it in your hands. Drain the water into a saucepan. Add 100 ml. boiled water. Let it boil. pour salt and crushed acetyl into jars. Pour cucumbers with boiling cucumber water one at a time. To the top. Tighten the jar immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished cans upside down and put in the previously prepared "heat". Leave the pickled cucumbers for a day.

5. Pickled cucumbers with gooseberries

The recipe has been checked many times. There are never any misfires. For several years I have been closing cucumbers exactly according to this recipe - cans do not explode, do not become cloudy.

For four liter and three 700 gram cans:
small cucumbers - 4 kg.
gooseberries - 0.5 kg.
garlic - 1 head
cherry leaf - 10 pcs.
currant leaf - 5 pcs.
horseradish leaf large - 1 pc.
dill - 1 branch-stem with an umbrella
black pepper - 10 peas
carnation - 10 flowers
horseradish root small - 1 pc.
spring water - 3.5 liters
for the marinade (for 1 liter of water):
salt - 2 tbsp. l.
sugar - 3 tbsp. l.
vinegar 9% - 80 gr.

Wash the cucumbers thoroughly. Pour the cucumbers with cold water for 3-4 hours. Wash the greens, dry them with napkins. Chop finely. Peel the garlic and horseradish root and chop finely too. Put everything in a bowl and mix well. Cut off the "butts" of the cucumbers. Sterilize banks. Put a tablespoon of a mixture of herbs and garlic with horseradish in each jar. Arrange the cucumbers tightly, pour a handful of washed gooseberries on top. Boil water, pour cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, vinegar to the water drained from the cucumbers. Boil the marinade over low heat for 10-13 minutes. Pour the marinade over the jars to the top, so that it even flows out a little. Boil the lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers, hold them under the covers for another two days.

6. Pickled cucumbers, sterilized without vinegar

The recipe for pickles without vinegar allows you to make fragrant and crunchy cucumbers for the winter.

Cucumbers - 1 kg.
horseradish root - 50 gr.
garlic - 1-3 cloves
bay leaf - 1-2 pcs.
oak leaves - 1 pc.
cherry leaves - 1 pc.
black currant leaves - 1 pc.
mustard (grains) - 1-3 pcs.
dill - 30-40 gr.
dill (seeds) - 2-3 pcs.,
for brine:
water - 1 l.
salt - 2 tbsp. l.

Cucumbers are placed in jars, poured with brine, covered with lids and kept for 3-4 days at room temperature (for lactic acid fermentation). Then the brine is drained from the jars and boiled. The cucumbers are thoroughly washed in cold water. Put them back in jars, adding spices and spices for aroma, density and fragility of cucumbers. Pour cucumber jars with boiling brine and sterilize at a temperature of 80-90 ° C: liter jars - 20 minutes, three-liter jars - 40 minutes.

7. Pickling cucumbers in jars - the easiest and most delicious recipe

Water - 1 liter.
salt - 50 gr.
cucumbers - how long will it take
spices to taste

A small amount of cucumbers can be salted without pasteurizing in glass jars. Fresh cucumbers, preferably of the same size, are thoroughly washed, placed in jars, layered with spices and poured with boiling (but it can also be cold - this is a cold way of pickling cucumbers) 5% salt solution (i.e. 50 grams of salt per 1 liter of water The cans are closed with tin lids boiled in water, but not rolled up, but placed at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and sealed with a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and keep well even at room temperature.

8. Pickled cucumbers and tomatoes (very simple and delicious recipe)

This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.

For a three-liter can:
cucumbers - how long will it take
tomatoes - how much will it take
citric acid - 0.5 tsp.
salt - 70 g.
sugar - 1.5 tbsp.
bay leaf - to taste
peppercorns - to taste
onions - 2-3 pcs.
garlic - 3-4 cloves
sweet pepper - 2-3 pcs.
cherry, currant, oak leaves - 3-4 pcs.
amaranth (shiritsa) - 1 branch

At the bottom of a dry steamed jar, put dill, horseradish, 3-4 leaves of cherries, currants, oak, a sprig of shiritsa (so that the cucumbers crunch). Put cucumbers (tomatoes) in a jar or make a platter. Add spices, 3 aspirin tablets. Pour boiling water over with boiling water (1.5-2 liters) - carefully so that the jar does not crack. Roll up immediately, turn upside down and wrap until it cools completely.

9. The secret recipe for awesome cucumbers "Lick your fingers"

Cucumbers - 4 kg.
parsley greens - 1 bunch
sunflower oil - 1 cup (200 grams)
table vinegar 9% - 1 glass
salt - 80 grams
sugar - 1 glass
ground black pepper - 1 dessert spoon
garlic - 1 head

4 kg of small cucumbers. Mine. Ponytails and noses can be trimmed slightly. Cut the larger cucumbers lengthwise into 4 parts. The smaller ones are cut in half lengthwise. We put the prepared cucumbers in a saucepan. Finely chop a good bunch of parsley and send it to the cucumbers. Add a glass of sunflower oil, a glass of 9% table vinegar and 80 gr. To the pan. salt (do not add a 100-gram glass to the top on your finger). Pour a glass of sugar, a dessert spoon of ground black pepper into the resulting cucumber marinade. Cut the head of garlic into slices and into a saucepan. We are waiting for 4-6 hours. During this time, the cucumbers will let juice in - in this mixture, pickling will take place. We take sterilized 0.5 liters. jars and fill them with pieces of cucumbers: put the cucumbers vertically in the jar. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes. We take out, roll up tightly. Put the jars upside down, wrap them in towels until they cool completely.

10. Pickled cucumber salad

For a 0.5 liter can:
cucumbers
onions - 2-3 pcs.
carrots - 1 pc.
garlic - 1 clove
dill seeds (dry) - 1 tsp
bay leaf - 1-2 pcs.
allspice - 2 peas
for the marinade (for 8 cans of 0.5 liters):
water - 1.5 liters
salt - 75 grams
sugar - 150 grams
table vinegar - 1 glass

Banks of 0.5 liters. with lids must first be sterilized. Wash cucumbers. We peel the onions, for each jar, 2-3 medium onions, 1 carrot are consumed. Cut the cucumbers across with centimeter washers. We also cut the onion into thin rings, and rub the carrots on a coarse grater. In each prepared jar, put one good garlic clove in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice. Next, lay out a layer of onion in rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so on to the top of the jar, alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve 75 gr in it. salt (about 3/4 of a 100 gram cup), 150 gr. sugar and add a glass of vinegar to finish. Pour the jars with boiling marinade, cover with lids and sterilize for 35 minutes at a low boil. We take it out, roll it up tightly, you can turn it over, but if you want to maintain a beautiful appearance so that the layers do not mix, it is better not to turn it over. Cover the pickled salad - let it cool until the next day.

11. Lightly salted cucumbers with vodka

Cucumbers
horseradish leaves
cherry leaves
currant leaves
Bay leaf
dill umbrellas
black peppercorns
50 ml. vodka
2 tbsp. l. salt

Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put them in a saucepan, add the peppercorns and top with the cucumbers. Prepare brine at the rate of 2 tablespoons of salt and 50 ml. vodka for 1 liter of water. Pour the cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

12. Lightly salted cucumbers "Spicy"

1 kg. small cucumbers,
4-5 cloves of garlic
½ hot pepper pod
a large bunch of dill
6 tbsp. l. coarse salt

Take young and firm cucumbers, rinse. Cut off the ends from both sides. Wash the peppers and slice them lengthwise, clean out the seeds and cut across into thin strips. Put 2/3 of the total amount of dill and thinly sliced \u200b\u200bgarlic on the bottom of the jar. Then line the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Put salt on top of the dill, cover and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and refill the cucumbers with the resulting saline solution. Cover the jar with a saucer and place a small weight on it, such as a small jar of water. Leave the cucumbers at room temperature for 2 days.

13. Summer salad for the winter

In a sterile jar (I have 1 l), put 3-4 branches of dill and parsley (green) on the bottom, cut 1 clove of garlic, if you wish, you can put a ring of hot pepper, cut 1 medium-sized onion into rings, cut 1 sweet pepper into strips ( I always take either yellow or orange pepper for a variety of colors), then cut the cucumbers, but not thinly, and the tomatoes (it is advisable to take the tomatoes strong, fleshy, well-brown, so that they do not sour and turn into porridge). Tamp the vegetables a little when laying. Then put 4-5 pieces on top. allspice, 2 cloves, 2-3 bay leaves. Cooking the brine: for 2 liters of water 0.5 cups (250 g) of sugar, 3 tablespoons of salt without top, when it boils, pour 150 g. vinegar 9% and immediately pour the brine into the jars (this brine is enough for 4-5 liter jars). Then sterilize the cans for 7-8 minutes from the moment of boiling and immediately roll up.
In winter, when serving, pour the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour over with vegetable oil to taste.

14. Assorted marinated granny Sonya
for 3 liters. bank
marinade:
2 tablespoons salt
6 tablespoons sugar
100 g vinegar 9%

At the bottom of the jar we put a leaf of grapes, 1 sheet of cr. currants, 1 sheet black. currants, a bunch of dill with an inflorescence, 2 laurels. leaf, horseradish root (the size of an index finger), 1 pod of hot pepper, 10 black peas. pepper, 2 cloves of garlic. We put vegetables in a jar (anything - cucumbers, tomatoes, onions, sweet peppers, cauliflower, white cabbage).
Pour 1150 ml into each jar. boiling water (1 liter 150 ml.). Let them stand for half an hour. Then pour all the water from the cans into a large saucepan (or two), add salt, sugar, vinegar, boil for 2-3 minutes. Now pour the marinade back into the jars, close the lids, turn it upside down and wrap it in a warm blanket.

Enjoy your meal!

As soon as the first cucumbers appear in the country, the housewives think about salting them. Crispy pickled cucumbers will delight all family members, add zest to any salad or pickle. Today you can find a large number of recipes, each of which has its own benefits. We offer the simplest recipe how to salt cucumbers for the winter in jars... Save your time and pickle your cucumbers.

How to properly salt cucumbers so that they are crispy

Ingredients for a 3 liter jar:

• even cucumbers no more than 15 cm long
• rock salt 3 tbsp
• black pepper - 5 peas
• 1 head of peeled garlic
• bay leaf
• currant leaves, horseradish and tarragon on the bottom of the jar

Salting cucumbers in jars right away is much easier than pickling. As a result, you get cucumbers as good as barrel cucumbers. It is important not only to carry out the salting correctly, but also to choose the right variety of cucumbers. For example, the varieties "Mother-in-law" or "Zyatok" are most often salted, since the cucumbers are crispy and have no voids inside.

Salting water must be purified; spring water is also suitable. Cucumbers are pre-soaked for a couple of hours so that they collect the required amount of water. If you don't, the cucumbers will take the water out of the jar and you will have much less brine. Freshly plucked fruits can not be soaked if the beds are well watered.

Put all the spices in the jar, and then lay out the cucumbers beautifully. In order to determine the amount of water, pour water into a jar of cucumbers, then drain it and add salt. Dissolve the salt well and pour the solution into another container without sediment. Pour cold brine over your cucumbers. After that, take a nylon lid, boil it in water and close all the jars.

Now put the jars of cucumbers in the refrigerator or lower them into the cellar, where they will ferment. Keep in mind that the liquid will flow out a little during fermentation, so it is better to put something under the jars. You don't have to worry about the covers, they will not fly off. The cucumbers will be ready for use only after 2 months.

Pickled cucumbers

The pickle in the jar may cloudy, but this is not a cause for concern. Cucumbers will still be delicious and crispy. They can be stored in this form for up to two years, so with such a simple recipe you can preserve the entire crop.

Now you know the secret of pickling cucumbers in a three-liter jar for the winter. and surprise guests and family with delicious homemade dishes. Simple recipes are a great way to save time without losing the flavor of your food.

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Of course, everything can be bought at the store. And pickles are no exception. But, if you are a good housewife or want to become one, then you will have to learn how to salt cucumbers.

Pickling cucumbers for the winter is a special ritual, and how many recipes! Read in this article: how to pickle cucumbers in cold and hot ways, my original recipes for pickling cucumbers. Read on.

Here's what the professionals advise.

Salt crispy cucumbers for the winter

For salting, you need to prepare.

Start with the containers and utensils in which you are going to roll the cucumbers.

• Jars with a capacity of 1.5 liters to 3 are suitable. I prefer three-liter cans.

Take care of the lids too.

• For cold salting, you need plastic hard lids, those that need to be preheated.
• For hot salting, you need metal lids and a good key seamer.

Ingredients.

Of course the cucumbers themselves.

• Medium-sized cucumbers of the same shape and color, with small pimples are best suited for pickling.
• Before pickling, cucumbers must be soaked for at least 2 hours in cold water.
• Many recipes recommend trimming the tips of cucumbers, I never do this, but cucumbers are salted and stored perfectly. So, what to cut or not cut is a matter of taste and aesthetics.

Salt and spices.

• The most common table salt is suitable for pickling cucumbers, the one in a simple paper pack, without iodine and all kinds of additives.
• For the cold method of pickling cucumbers, you will need dill twigs, or rather umbrellas with seeds, currant, cherry and plum leaves. Also, cloves of garlic and horseradish root will not be superfluous. Nothing else.
• For hot salting, bay leaves, peppercorns and citric acid are needed as a preservative. No herbs and leaves are needed in hot brine, cucumbers are aromatic and crunchy even without them.

Recipes for pickling cucumbers for the winter - tasty and simple! Or how to salt cucumbers

The cold method is the easiest and most affordable

Ingredients:

• cucumbers
• currant, cherry and plum leaves
• dill umbrellas
• cloves of garlic

Cooking method:

1. Soak cucumbers in cold water for 2 hours. Put 2-3 teeth in clean 3-liter jars. garlic, dill umbrellas and leaves. Put cucumbers on them very tightly, try to press them very tightly. In the process of salting, the cucumbers decrease and you will not get a full jar, and microbes easily penetrate into the empty space.
2. Having laid the cucumbers, pour 1 tbsp into each jar. l. coarse top salt.
3. Then pour cold boiled water and close with tight plastic lids.
4. Turn the jar upside down several times to disperse the salt.
5. Place the jars in a cool place, but not in the refrigerator. At first, the brine will be cloudy, then it will start to brighten. Liquid may leak from under the cover, it is unnecessary to open and top up. Better notice this jar and eat first. Cucumbers in this way are ready in 2-3 weeks, and are stored for almost a year.

By the way, cold cucumbers are my favorite. They very much remind me of my grandmother's cucumbers from a large oak barrel. Try it, you won't regret it!

Video recipe "Quickly salted cucumbers"

The hot way to pickle cucumbers

By pickling cucumbers in this way, you are preparing homemade canned food for future use. They do not require storage in a cool place, but the salting process is quite laborious and even dangerous.

You will have to tinker with boiling water, hot cans and pour cucumbers with brine 3-4 times. Have patience and strength, the result is worth it!

Ingredients:

• cucumbers
• sugar
• bay leaf
• peppercorns
• lemon acid

Cooking method:

1. Soak the cucumbers, put them tightly in 3 liter sterilized jars. In this recipe, cucumbers are reduced and even boiled down, so the tighter the cucumbers are packed, the less fuss with half-empty jars.
2. Boil water and gently pour over cucumbers. Cover the jars with lids and leave for 15 minutes.
3. Drain the water. Boil another water and pour over the cucumbers again. Leave for the same time. Drain the water into a large saucepan, add sugar and salt at the rate of 2 tbsp. l. salt and 3-4 tbsp. l. sugar per can. Sugar retains color and crispness in cucumbers, but does not add sweetness to brine. Boil the brine.
4. Pour 0.5 tsp into each jar. citric acid, pour boiling brine and roll up with metal lids.

Banks can be put away to cool in a buffet or in a far corner. After rolling, I wrap my cucumbers in a warm blanket for a day. As my mother taught, I think they are warmer there and so they become tastier.

Homemade salting of various vegetables for the winter is a small, but very responsible duty of every housewife. Indeed, in any family in the winter, when there is so little fresh vegetables, they love to feast on tomatoes and cucumbers. And this is possible only on one condition: that in the pantry or in the cellar there are jars with canned vegetables. That is why in the fall, in the kitchens, work on harvesting vegetables is in full swing, the most interesting and delicious recipes for an individual look are and are selected. But why shovel mountains of literature in search of the right recipe, when all the most popular of them are collected on our website in the "Salting" section.

Salting is one of the ways to preserve and preserve vegetables using ordinary table salt. Thanks to it, harmful bacteria that cause the appearance of mold are destroyed, due to which home salting deteriorates. In addition to this important factor, salt has a positive effect on the taste of vegetables; with it, salting at home acquires a pleasant, specific taste.

Salting cucumbers, tomatoes and other vegetables is considered the easiest and most reliable way to store them for a long time. Salt and lactic acid act as preservatives, which prevent vegetables from spoiling.

We have a wide assortment of tomato pickling: hot and cold pickling, pickling green tomatoes, assorted pickling with cucumbers, pickling stuffed tomatoes, cooking lightly salted tomatoes and pickling tomatoes with apples. The site presents the methods "How to correctly salted mushrooms" - black mushrooms, black mushrooms, mushrooms, honey agarics and, of course, salting of mushrooms. Indeed, without jars in which the pickling of mushrooms for the winter is closed, your pantry with winter supplies will be incomplete.

Pickled cucumber recipes represent the largest spectrum in the pickling section. And not in vain! After all, pickling cucumbers is the most popular and in demand. Only pickling tomatoes for the winter can compete with it. Among the diverse recipes for harvesting cucumbers, you can find both traditional methods of their preparation (cold pickling or hot pickling, harvesting according to village recipes, harvesting lightly salted cucumbers, pickling in mustard, etc.), and quite unusual (for example, pickling in a bag).

In addition, we will tell you how to pickle dill for the winter and how to ferment cabbage, watermelons. Using our recipes, you are unlikely to make mistakes in salting or fail. This can occur only if they are not stored correctly (the optimal storage temperature for salted salted products is slightly above 00C) or due to fermentation.

Salting vegetables for the winter is a whole art that combines vegetables, herbs, seasonings and spices. We will notice that everyone, regardless of age or gender, can "command" salty vegetables, especially according to our recipes. After all, there are materials for salting in any kitchen. Well, patience and desire will arise by itself, as soon as you remember how nice it is to open a jar of pickles in winter and proudly put it on the table.

For many years, cucumbers have been a good addition to any meal. The only pity is that they quickly keep up and leave just as quickly. But the hostesses have adapted to this feature. They harvest cucumbers for future use. Previously, this vegetable was salted in barrels and stored in cellars and glaciers. However, with the advent of glass containers, changes were made to the conservation of cucumbers - they began to be harvested for future use in jars.

Most often they are pickled with vinegar. But, unfortunately, not everyone can eat sour pickled cucumbers. This is where salting comes to the rescue. Pickled cucumbers in cans have little difference in taste from barrels. But so that the products, so diligently collected and prepared for the winter, do not disappear, you need to know some of the features of this type of harvesting.

The subtleties of cooking

• The best varieties for salting are Vyaznikovskiy, Nezhinskiy, Dolzhik, Borschagovskiy, Ryabchik. Cucumbers for harvesting for future use should be grown in the open field. Do not salt greenhouse cucumbers, as they are watery and tasteless.
• To get the highest quality products, you need to use young cucumbers. The smallest are pickles - greenery 3-5 cm long. Then there are gherkins - cucumbers no more than 7 cm long. The optimal size for pickling cucumbers is up to 12 cm long. You can pickle fruits of a larger size, but in this case they will take up a lot of space in the jar, and it is not customary to cut them into transverse parts in salting. Large cucumbers can be left to marinate.
• Cucumbers do not have a pronounced taste or aroma. Therefore, they are salted along with herbs and aromatic spices. Each housewife selects a bouquet of herbs individually, taking into account the taste preferences of her family. But there are popular herbs and spices that are most commonly used in salting. These are dill, garlic, hot red pepper, peppercorns, horseradish, tarragon, savory, coriander, celery, parsley.
• Cucumbers are salted together with cherry, oak, black currant leaves. The leaves of these plants contain tannins, due to which pickles remain firm and crispy.
• Sometimes for accelerated fermentation, 1-2% sugar is added to the brine. It is put in the event that large or slightly wilted cucumbers are salted.
• The quality of the final product also depends on the salt. If the salt is bad, then it will not completely dissolve in the brine and will fall out as a sediment, and a mold-like plaque will appear on the vegetables.
• Usually, a 6-7 percent brine is used for salting small cucumbers. But if you have to salt larger specimens, the amount of salt is increased to 8-9%.

Lactic acid fermentation of cucumbers

Lactic acid fermentation is an obligatory process for salting. It runs best at a temperature of 20-22 °. At this time, different kinds of bacteria multiply, and putrid ones too, but lactic acid prevails. This is celebrated on about the fifth day. You can see that the brine becomes more, and the weight of the cucumbers decreases. The fact is that during this period the juice from them goes into the brine.

Then comes the second salting phase. Jars of cucumbers are taken out to a cool place, where lactic acid bacteria continue to vigorously release lactic acid for 15-20 days. Together with the brine, it penetrates into the fruits, due to which they begin to gain weight again and become denser.

Then comes the third phase: fermentation almost stops. The cucumbers continue to absorb the saline solution. At the end of this period, they become usable.

Canned pickles recipes

Salting in cans is very convenient, because it is not required to store specially equipped rooms with a low temperature, which are needed for pickled cucumbers in barrels.

Cucumbers in jars are salted in two ways. In the first version, these vegetables are first salted in any container (barrel, saucepan, bucket) according to your favorite recipe, then transferred to jars, filled with the same brine, but filtered, and covered with lids. When sealed, they are pre-pasteurized.

In the second version, cucumbers are salted immediately in jars.

Pickled cucumbers in jars: recipe first

• fresh cucumbers - 1.6-1.8 kg;
• salt - 70 g per 1 liter of water;
• dill - 40 g;
• garlic - 8 cloves;
• hot red pepper in pods - 5 g;
• parsley, celery - to taste;
• horseradish (root) - 5 g.

Cooking method

• Prepare the brine first. To do this, dissolve all the salt in a little hot water, and then combine with the rest of the water. Let the brine cool and settle. Then filter through several layers of cheesecloth.
• Sort the cucumbers by size. Set aside crooked, overripe or oversized fruits.
• Soak the cucumbers in a bowl of cold water for 5-8 hours. This will help restore freshness and juiciness to them. In addition, such cucumbers, when salted, remain dense and there are no voids in them.
• Cut off the ends where dirt can collect. It is also believed that this is where the most nitrates are. Wash the fruits thoroughly.
• Place the cucumbers upright in clean jars. Fill with brine. Close the lids. Leave at room temperature for 3-4 days.
• When lactic acid fermentation begins, pour the brine from the cans into a saucepan and boil.
• Rinse the cucumbers.
• Wash greens, peeled garlic, whole pepper pods.
• Place the cucumbers upright in the jar, shifting the spices. Pour in hot brine.
• Place the jars in a wide-bottomed saucepan, cover with lids. Pour hot water into the bowl up to the hangers of the jars. Pasteurize for 15 minutes at 90 °.
• Remove the cans from the water and immediately seal tightly.
• Cool upside down.

Pickled cucumbers in jars: the second recipe

Ingredients (for one three-liter can):

• fresh cucumbers - 1.6-1.8 kg;
• horseradish - 1 sheet;
• dill umbrellas - 3 pcs.;
• garlic - 1 head;
• black currant leaves - 5 pcs.;
• cherry leaves - 2 pcs.;
• salt - 100 g;
• water.

Cooking method

• Sort out the cucumbers. Soak in cold water for several hours. Wash. Cut off the ends.
• Fold vertically into clean jars while adding washed greens.
• Add salt. Fill with cold water. Cover the jars with gauze and leave in a warm place for 3-4 days. In order for the salt to dissolve well, periodically turn the jar upside down, having previously closed it with a lid. Don't worry about the cucumbers being too salty: they will take as much salt as needed.
• When lactic acid fermentation begins, drain the brine: you will no longer need it.
• Pour clean water into a jar of cucumbers and pour immediately.
• Pour cold water again. Close the jar with a tight-fitting capron lid. Place the jars in a dry, dark, cool place.

Pickled cucumbers in jars: third recipe

Ingredients:

• fresh cucumbers - 1.6-1.8 kg;
• dill (greens) - 50 g;
• garlic - 6 g;
• ground red pepper - 1.5 g;
• horseradish (root) - 6 g;
• black currant leaves - 10-15 pcs.;
• tarragon leaves - 6 pcs.;
• salt - 70 g per 1 liter of water.

Cooking method

• Prepare the brine by boiling water and salt. Cool and then strain it through a few layers of cheesecloth. Let stand.
• Sort fresh cucumbers, leaving only small and medium ones (no more than 11 cm long).
• Soak the fruit for several hours in cold water. Wash. Cut off the ends.
• Wash greens and garlic well in cold water.
• Place the cucumbers with the spices in a jar.
• Pour the prepared and settled brine. Close the lid. Place in a warm place for 12 days to ferment.
• Then add the brine to the top of the jar.
• Pasteurize for 15 minutes at 90 °. Seal tightly.

Pickled cucumbers in a jar - spicy, spicy, pre-salted in another container

Ingredients (for one three-liter can):

• fresh cucumbers - 1.6-1.8 kg;
• dill (greens) - 40 g;
• dill seeds - 1.5-2 g;
• horseradish (root) - 5 g;
• ramson (wild garlic) - 1 stalk;
• bitter paprika - 2 g;
• salt - 60-80 g per 1 liter of water.

Cooking method
Stage one:

• Sort the cucumbers. Soak in cold water for 5-6 hours.
• Wash thoroughly. Cut off the ends.
• Prepare the brine. To do this, pour salt and water into a saucepan. Boil. Refrigerate. Strain through several layers of cheesecloth.
• Wash the herbs, peppers and horseradish.
• Place the cucumbers in a saucepan or barrel, shifting them with spices. Fill with brine. Put a circle, and oppression on it.
• Leave the container in a warm place for 4-5 days for lactic acid fermentation. When fermentation stops, remove any film, foam or mold from the brine surface. Top up with fresh brine. Remove to a cool place to salt the cucumbers. But at the same time, be sure to remove the mold daily, wash the circle with oppression.

Stage two:

• Remove the pickles from the brine, rinse well in cold water.
• Place in clean 3 liter jars.
• Strain the pickle in which the cucumbers were salted through a cloth. Pour over the cucumbers. Cover the jars with sterile lids.
• Place the jars of cucumbers in a wide container (basin), pour water up to the shoulders of the jars and place on the stove. To prevent the jars from cracking, place a wooden circle or soft cloth on the bottom of the dish. Bring to a boil. Time from now on, and sterilize the cucumbers for 25 minutes.
• Seal the jars. Refrigerate.

Note to the hostess

Cucumber pickle after lactic acid fermentation is usually cloudy. During sterilization, the microorganisms that caused this fermentation die. During storage of cucumbers, all the dregs settle to the bottom and the brine becomes transparent. If you shake a jar of cucumbers, the brine will become cloudy again. Sediment does not affect product quality.

You can canned cucumbers without your pickle. In this case, you need to prepare a new one. To do this, take 30 g of salt, add 7-8 g of citric acid and dilute them in 1 liter of water. Cool the brine, let it stand, then strain.

Pre-salted cucumbers in another container can be prepared according to any recipe. Only the composition of the spices changes, thanks to which the cucumbers turn out to be spicy, garlic or spicy. The amount of salt remains the same.