Recipes for pickled cucumbers for the winter in jars under a nylon and tin lid. Barrel cucumbers without a barrel

Ingredients for Cold Pickled Cucumbers
.Garlic (on the bottom, in the middle, on top of the jar) - 3 tooth.
.Leaves black currant(some)
.Dill (Inflorescences or paws)
.Black pepper (dried) - 8-10 pcs
.Leaf horseradish
.Cherry leaves (if any)
.Hot red pepper (drip on top)
.Salt (with a slide) - 3 tbsp. l.
.Fresh cucumber (for a 3-liter jar)

Recipe "Salting cucumbers in a cold way"

Recipe: we buy small and medium-sized cucumbers, pimply (I'm not a gardener, so I'm a complete ignoramus in the varieties and determine by appearance). In glass jars at the bottom I lay out the inflorescence of dill, chopped horseradish leaf, cut into halves 2-3 cloves of garlic, black peppercorns, currant leaves, red capsicum (for a lover of spicy). Well-washed cucumbers (do not cut the tips !!), I lay them tightly, tightly to the top. ATTENTION! Dilute in slightly warm watersalt 100 grams per 1 liter of waterand with this solution we fill the cucumbers to the top of the jar, then sprinkle half a teaspoon of dry mustard on top. We cover the jars loosely with light lids (I use from jars of purchased sour cream). We put the jars in containers so that the brine does not spill over the surface of the table, shelf or window sill during fermentation. Cucumbers are salted for 4-5 days (no need to put in a cold place). We keep track of when the "fermentation-salting process" has come to an end - at first fermentation, the cloudy brine becomes more transparent and some sediment has formed on the cucumbers - it's time to prepare the cucumbers for seaming. We take right amount lids, wash under cold water. We take a jar of cucumbers, cover with a palm or a lid with holes and turn it upside down. We see the settled turbidity, our task is to wash it clean - shake the jar well and pour it completely through the fingers or the lid with holes! Pouring from the tap cold water and repeat the procedure until the contents in the jar are completely clean. Then we put the jar under the tap with cold water and fill it up to the "meniscus", i.e. maximum. We check that there are no bubbles between the cucumbers, we tap on the jar so that all the bubbles rise up. When we put a canning lid on top, the water “swirls” from under it, which means that excess water has poured out and there is no air there !!! We roll up the lid. And EVERYTHING. Banks do not need to be flipped. Leave the jars under control for a few days - if suddenly there is air left there due to our oversight, then the fermentation process will swell the lid. In this case, I remove the lid, "correct the mistake" by adding water to the maximum and roll it up with a new lid. But my 20 years of experience has already saved me from that. So be careful! Cucumbers stand in a closet in an apartment for a year, two, three. The whole trick of salting - crispy cucumbers, like from a barrel, excess salt went into clean water, the brine becomes so tasty that after new year's eve and not only someone he will fix his head. Well, the pickle turns out to be a classic

Before describing the cooking processes, I want to answer the important question of most housewives: why do cucumbers become soft and not crispy when pickled?

If you're also experiencing this problem, chances are you're cooking without vinegar. I advise you to add a small amount to each jar. For most, this method has helped keep cucumbers from going limp and maintaining elasticity.

Cold pickled cucumbers for the winter

Products that we need in the fermentation process:

• One and a half kilograms of fresh cucumbers;
• Three pieces of horseradish leaves;
• Approximately five to seven pieces of cherry leaves;
• Tops of dill (umbrellas) - three or four things;
• Three tablespoons of table salt;
• Four cloves of garlic;
• Peppercorns - at will and taste preferences.

This is the average amount of ingredients needed to make one 3-liter jar of spin.

• Thoroughly wash one and a half kilograms of cucumbers, dry with a towel. We take a three-liter jar and begin to carefully put vegetables and spices with herbs into it so that they are arranged in layers in the jar.
• Pour a cup of drinking water, dissolve three tablespoons of salt in it. Pour the resulting mixture into a jar, add drinking water so that it reaches the neck. We wait for the natural fermentation process (three or four days) and put it in a cold place.

Housewives take note! Voids are a common problem in cucumber fruits. To avoid, I recommend pouring washed cucumbers with cold water before salting and leave for six hours.

How to understand that jars need to be cleaned in cold places? Before this step, make sure that the natural fermentation process in the jar is complete. The main signal is the turbidity of the liquid. In no case do not forget about the cucumbers that you leave to roam. Be sure to add water to the jar if it decreases, otherwise the fruits may become moldy and the workpiece will be damaged.

I hope you enjoy this recipe as much as I do. Bon appetit!

Pickled cucumbers with mustard in jars, like cask

All we need:

• Nine to ten kilograms of fresh cucumbers;
• Two garlic heads;
• Dill umbrellas - three or four pieces;
• 50-70 cherry leaves;
• One horseradish root;
• Half a glass of mustard powder from a bag;
• Salted brine;
• Horseradish leaves - at will and taste preferences.

This recipe is designed for several blanks at once, because stocks for the winter are never small. For this reason, stock up on three-liter jars.

• The first step here is rather preparatory. As in any recipe, before you start responsible harvesting for the winter, you need to make sure the quality of the products. Soaking will help to keep dense, elastic and smooth cucumbers without voids. We wash them, put them in a large container for six hours and fill them with cold water.
• Let's move on to the cooking process. You can salt in the container that is more convenient for you, I prefer three-liter jars. We take a jar and put mustard, some spices and leaves on the bottom. Put a few cucumbers on top of the greens. Then again put the leaves and spices in equal amounts, continuing to the end, so that you get a kind of multi-layered sourdough.

Interesting fact! Mustard can be put not in its pure form, but wrapped in a small cloth bag. So she will give all the taste to the cucumbers, but will not settle on them or stir up the brine.

• Fill the jar to the top salt brine. It is made on the basis of an approximate proportion - 200-300 g of salt per 3 liters of water. We close the jar with a transparent lid and leave to ferment.

Advice for all housewives! Cucumbers will turn out much tastier if you periodically remove the lid and rinse it with very hot water.

After the brine has become cloudy, you can put the jars in a cold place and enjoy delicious cucumbers, like barrel ones, all winter.

Recipe for pickled crispy cucumbers under a nylon cover

Many people like to eat sour pickled cucumbers on winter evenings, and someone even cooks them on festive table. I think this is due to their rich taste and comparative ease of preparation. It turns out that cooking methods largely depend on the lids that cover the jars during fermentation. Now I want to talk about a recipe where we need ordinary nylon lids.

Ingredients needed to ferment cucumbers:

• Three kilograms of fresh cucumbers;
• Three to four cloves of garlic;
• A bunch of dill (divided into branches);
• 10 grams of horseradish leaves (one leaf);
• Six pieces of cherry leaves;
• Two tablespoons of table salt.

Again, the first step of the recipe starts with preventive measures to eliminate voids. We wash the cucumbers, cut off the buttocks and put them in containers filled with cold water for five to six hours. After this period, you can start the main cooking process.

1. We need three-liter jars. We take one such jar and begin to lay out a pyramid of spices, cucumbers and leaves. Cherry leaves and horseradish leaves, garlic and dill are sent to the bottom. After that, lay the cucumbers in a dense layer.
2. On top of them we put a clove and a sprig of greens, cucumbers again, and so on, until the top of the multilayer blank reaches the top of the jar.
3. We dissolve two tablespoons of salt in a glass, pour the concentrated solution into a jar, then fill it to the top with drinking water.
4. We put the resulting mixture under a nylon cover and leave to ferment for several days in places where sunlight does not penetrate.

When about five days have passed, the cucumbers can already be tasted by the whole family, the preservation process is completed. I hope everything works out for you and your loved ones will appreciate all the efforts!

For those who like to watch the entire cooking process directly, I recommend watching an interesting video:

Recipe for iron lid

As I already mentioned, cucumbers can be rolled up both under a nylon and under a tin cover. Now I would like to focus on the recipe using the latter method.

Today we need:

• Three kilograms of fresh cucumbers of medium or small size;
• Six currant leaves;
• horseradish root;
• Garlic - three cloves;
• Fresh dill - a few twigs;
• Lavrushka - 2 sheets;
• Peppercorns at will;
• Cloves - optional;
• Salt - two tablespoons.

At the very beginning, always make sure that in the future there are no annoying feelings about a spoiled dish and futile efforts. To do this, we do preventive procedures so that there are no voids in the cucumber fruits.

1. Fill the container with thoroughly washed cucumbers with cold water and leave for six to seven hours.
2. Give the crunch and a special flavor to the cucumbers in this recipe horseradish roots. Wash them and cut into small pieces. Garlic in this case also occupies a leading position in giving taste to the dish. I usually put in 2 cloves, but you can put in as many as you want, it won't spoil the taste of the dish.
3. We put currant leaves, horseradish, parsley, garlic, cloves and dill at the very bottom of the jar. Here, if desired, you can add a little tarragon. Then we put the cucumbers in dense layers to the top of the jar.
4. We dissolve about 180 grams of salt in 3 liters of water and pour cucumbers with this mixture so that the liquid completely covers them. We close under the iron lid and put in dark place for three days while the fermentation process takes place.

Just a few days, and you and your household will be able to appreciate the taste of the finished dish. Don't be afraid to experiment with spices and add too many ingredients. Find your ideal proportions and enjoy the delightful sensations.

Above, I shared my favorite recipes on how to make delicious pickled and crispy cucumbers. There is nothing difficult in preparing pickled cucumbers for the winter in a cold way in jars, and even to taste like barrel ones, since all the ingredients are available, and you don’t need to sit in the kitchen for a long time. Get ready for winter period with special attention, keeping all the vitamins that summer gave us.

People of the older generation remember how delicious crispy, first lightly salted, and then normally salted “barrel cucumbers” could be bought at “collective farm markets”. This method of pickling cucumbers in at home now very rarely used.

Barrel cucumbers are suitable for making salads, pickles and are served at the table as an independent dish. By preparing barrel cucumbers according to this recipe, you can save the maximum volume nutrients contained in them.

Ingredients for preparing the preparation "Barrel cucumbers in jars for the winter at home",
Recipe for a 3 liter jar:

• cucumbers - 2 kg;
• salt - 100 gr.;
• horseradish leaves - 2 pcs.;
• dill - two branches;
• garlic - one head;
• water - 1.5 liters.

The recipe for barrel cucumbers in jars for the winter

The most important thing is not to let the cucumbers overcook. The cucumbers in the jar should turn slightly yellow, and the brine should become cloudy and taste sour-salty. Garlic can be more, it is tasty in itself. Do not forget black peppercorns (3-5 pcs) per jar.

1. For canning, choose dense green cucumbers. Soak them in cold water for 1-2 hours.
2. Wash cucumbers well after soaking. Cut off the ends on both sides.
3. We take thoroughly washed and slightly dried horseradish and dill. Cut the horseradish into pieces of five centimeters. We also cut dill. We put horseradish and dill on the bottom of a three-liter jar (I wash the jar well beforehand, and then pour boiling water over it).
4. We clean the head of garlic. Place the garlic cloves in a jar.
5. We put cucumbers. It is better to place larger cucumbers on the bottom of the jar. Fill the top of the jar with smaller cucumbers.
6. We take 100 grams of salt.
7. Dissolve the salt in a jar of cold water (one three-liter jar of cucumbers takes about 1.5 liters of water). To begin with, it is better to dissolve the salt in one liter of water. Pour the saline solution into a jar of cucumbers. And add the rest of the water so that it covers the cucumbers. We leave the cucumbers in two days in a warm place, covering the top of the jar with a lid.
8. We take a special plastic lid for preservation, with the help of which water is drained, we put it on a jar. Pour the brine into a saucepan and bring it to a boil.
9. After draining the brine from the jar, the cucumbers sag a little, so for density, you need to add cucumbers from another jar. Put the jar, which is half empty, in the refrigerator, and in the future use the cucumbers as lightly salted. Next, pour the boiling brine into a jar of cucumbers.
10. We roll up the jar with a lid (the lid must be pre-washed and scalded with boiling water). We turn the jar over and check the tightness of the lid, i.e. Are there any bubbles from under the lid?
11. After the jar has completely cooled down, we transfer the cucumbers to storage in a cool place, preferably in the basement. Cucumbers, after standing in the basement for about two months, will be completely ready for use.

Before serving the cucumbers on the table, place them in the refrigerator for two days. After that, the cucumbers become more crispy and firm.

Pickling of barrel cucumbers

1. Sort the cucumbers, selecting overripe and damaged ones.
2. Soak them for 5-7 hours in cold water.
3. At the bottom of the salting dishes (barrel, pan, bucket), put a layer of spicy plants: dill with inflorescences, tarragon, horseradish root, garlic, hot pepper and cherry leaves, then lay cucumbers vertically, spices again on them, then again cucumbers, and top with spicy plants, pour in brine, cover with a clean cloth, a wooden circle and put a load.

Store cucumbers at 0-3°C.

To prepare the brine:

• for small cucumbers for 10 liters of water you need to take 600 g of salt,
• and for large ones - 700 g.

The approximate ratio of spices per 20 kg of cucumbers: dill - 600 g, horseradish root - 100 g, garlic - 60 g, hot pepper - 100 g, tarragon - 100 g.

Pickled cucumbers in jars is a fairly common recipe in our time. After all, barrels with cabbage, cucumbers, tomatoes, even in the village have long sunk into oblivion, and memories of that half-forgotten taste of pickles without vinegar remained. I already, the differences are small, because the technology and the goal are the same: to get lactic acid fermentation, as a result of which lactic acid is formed. She will help us save cucumbers without using vinegar.

Today we will make a pickle using a dry mixture of spices for pickling cucumbers. Calculation for 1 liter jar.

So, for the preparation of pickled cucumbers in jars (like barrel ones), we will prepare all the products according to the list.

Cucumbers take strong, small. Wash them well. Hold in cold water for 2-3 hours, as always, so that the air leaves the fruits. Cut off the ends.

Boil the brine, pour salt (a spoon without a slide) and spices into the water.

Fold the cucumbers in a sterile jar, cover with a simple lid and leave in the room for 3 days.

The brine will turn white - this indicates the beginning of the process of lactic acid fermentation. Then the brine will even foam, so it’s better to put the jar in a plate or saucer, although I have never leaked.

Drain the brine into a saucepan. And rinse the cucumbers directly in the jar, or taking it out of it.

Add half a glass of water to the brine and boil.

While the brine is being prepared, pour boiling water over the cucumbers and cover with a sterile lid. You can add a sprig of dill and / or parsley before this.

Drain the water, bring to a boil and pour again.

For the third time, pour cucumbers with boiling brine and immediately roll up the jar.

Send the jar under a fur coat until it cools completely. Pickled cucumbers in jars are ready. You can even store it in the room.

Vegetables

Description

Ingredients

Steps

We select cucumbers, which we will salt in a cold way. All cucumbers will be suitable, but cucumber varieties with a dense skin are considered the most suitable.



The size of the cucumbers is not important, but it is better if in one container the cucumbers are approximately the same size which will allow them to be salted evenly. Although pickled cucumbers will not be in any case, even during long-term storage.



Prepare the dishes in which we will pickle the cucumbers. We wash cans, buckets, lids with soda and rinse in in large numbers clean running water. An important condition is that the dishes are flawless, because the cucumbers will ferment and some pressure will be created inside the jars, and plastic container must be suitable for use with food.



We choose dishes for pickling cucumbers based on the size of the cucumbers that we will use. It is most convenient to take jars of such a size that the cucumbers feel comfortable in it, and when laying the gaps were minimal. Large gaps help soften the cucumbers, although too tight styling is also undesirable..



Cucumbers that do not fit in jars are more advisable to pickle in a container that will allow the fruits to be placed as tightly as possible in it. We recommend plastic containers with lid.



Cucumbers selected for pickling are thoroughly washed in warm water, free from ponytails and remnants of flowers. Then we soak in a large amount of cold water for two hours so that the cucumbers gain moisture and do not absorb the brine much during the pickling process.



We sort out the greens and spices prepared for salting, rinse thoroughly, dry on cloth towels and prepare for further processing.



We sort cherry branches with leaves. The resulting products are divided into different containers for the convenience of further bookmarking. We simply tear off the leaves, and chop the branches with bark with garden shears.



With oak branches we do exactly the same as with cherry branches.



Prepare the garlic: peel and cut the cloves into plates.



We wash spicy pepper, and cut into convenient pieces along with the testicles.



Soak the horseradish rhizome in warm water for 20 minutes, then carefully clean it from the remnants of the earth, and cut into thin slices.



When all the ingredients are ready, we begin the bookmarking process. Dill sprigs, cilantro, parsley, basil, horseradish leaf, blackcurrant leaf, thyme and mint will be laid without chopping.



At the bottom of the prepared dishes we put half of the prepared greens and chopped twigs, chopped horseradish and garlic, black peppercorns, bay leaf.



Lay cucumbers on top and cover with the rest of the greens.



Sprinkle coarse kitchen salt.



Fill with clean, very cold water. Ideally, it should be well, or cleaned. The main thing is not to tap water, since chemical substances used in water purification adversely affect the pickling process and the taste of cucumbers. We try to pour water slowly, and always so that it carries away the salt. Cover with a lid, but not tightly. We leave the cucumbers in a room at room temperature until the fermentation process begins.



We put the filled container on plates or pallets, because the buckets will begin to leak during the fermentation of cucumbers. This will happen within the first two days..



After a day, foam will appear on the surface of the brine. This starts the process of natural fermentation. The cucumbers started to sour.



Over the next two days, the water in the cucumbers will begin to become cloudy and a characteristic smell of souring will appear.



Tightly close the lids on the buckets. We take cucumbers to the basement. There they should be about a month to complete the fermentation process. The brine will brighten at the top of the bucket, and the more cloudy one will sink down. Fully salted cucumbers will acquire a brown color and a characteristic smell of barrel cucumbers. If you see all this with your own eyes, then the pickled cucumbers are ready.



This completes all preparations. Cucumbers pickled in this way for the winter are well preserved until the end of next spring, while remaining crispy and fragrant.



Bon appetit!