Salted cucumbers for the winter. Best Recipes

Hello dear readers. The first half of summer has already passed, and as you know, the second half is known for preparing for the winter. Today I will tell you a recipe for delicious, sour-salty, crispy cucumbers. According to this recipe, our parents pickle cucumbers all the time, and I can’t even say for how many years. For as long as I can remember, they have been salting so much. The recipe is universal, you can make your own edits to your taste. Moreover, you can salt in a jar, in a barrel, in a bucket, in general, in any container, the main thing is to maintain the proportions. You can roll it up, leave it under a plastic cover, or just in the basement (barrel, bucket, etc.).

Today I will tell you using the example of a 3 liter jar, and storage in an apartment. But maybe in the basement. And regardless of storage, these cucumbers are crispy, tasty. And how to make this recipe you like, I will try to explain today.

Recipe for delicious crispy cucumbers

We will start with the ingredients that we will use for salting.

The main ingredients will be horseradish, garlic, dill, salt, and of course water. And I will explain this recipe using the example of cold pour salting in a 3 liter jar.

For this we need the following ingredients:

• Cucumbers - about 1.5 - 1.8 kilograms
• Dill - 2 - 3 umbrellas
• Horseradish root - about 3 centimeters
• Garlic - 2 - 3 cloves
• Salt - 80 grams
• Spring water - 1.5 - 2 liters
• Blackcurrant leaves - 3 pieces

We put the ingredients in a clean jar, except for salt and water. It will not be a secret to anyone that all this must be prepared. Wash cucumbers and herbs, peel horseradish and garlic, and of course go to the spring for fresh cold water.

If you don't have a spring nearby, you can use water from under the filter. I do not recommend using water directly from the tap. It contains chlorine, which will make cucumbers soft and not tasty. It can certainly work if you have a low chlorine content, but we always made from a spring. And that's what our parents always taught us.

We lay the cucumbers tightly, but not to the point of fanaticism, we do not press them hard. Roughly it should look like this.

It can be a little tighter, but this is superfluous, and you will soon understand why. As you can see, we have horseradish and garlic found between cucumbers, and on top there is still an umbrella of dill, crushed by several cucumbers. All this for uniformity of salting.

After preparing the cucumbers, it is necessary to fill them with cold water and salt. You can, of course, pour salt into a jar and fill it with water. But there is one important point here. If you do this, then perhaps the top cucumbers will be soft. And if the salt is dissolved in water and poured with brine, then all the cucumbers will be evenly salted and hard.

When we filled it with water, we leave them to roam. The fermentation time depends on the ambient temperature. I will show an example of fermentation at room temperature around 23 - 24 degrees. In this photo you see in stages: the day of pouring, in a day and in two days.

After about 12 hours, cucumbers begin to ferment. This is clearly seen in the photo in the middle, the brine and air bubbles at the top of the jar begin to become cloudy. We are waiting for our cucumbers to darken. Then you can try.

It may be different for you, it depends on the temperature where the cucumbers are. For example, it also happened that on the second day we already rolled cucumbers. We don't wait, we try. If you pay attention to the photo of the third day, you will see that there are not enough cucumbers. It was we who determined the moment when it was time to roll up.

No need to wait until the cucumbers are well sour. As soon as you like the taste, they become lightly salted, then immediately drain the brine.

I usually also pour cucumbers into a bowl. I throw out dill and horseradish leaves, and everything else will come in handy for me.

Now I put everything in small jars. Usually I use cans of 0.5 liters, but you can use more, even 3 liters. But then you need to pickle more cucumbers. Indeed, with one 3 liter jar, it turns out to decompose the cucumbers into 4 small, 0.5 liter jars, and there will be a few pieces left to eat lightly salted. That is, if you haven't already.
Cucumbers can be stacked in a jar denser, they no longer break. But do not forget that you still have to get them out of there. Between cucumbers I put garlic and horseradish root.

Now boil the drained brine.

And pour boiling water into jars with cucumbers. This way we will stop fermentation, and the cucumbers will not be very sour. But do not think that the taste of cucumber will remain the way you remember it now. It will become sour, but not much, but in moderation, just very tasty. Cucumbers will be firm and crunchy when bitten.

If you miss the moment of lightly salted cucumbers, then they will be sour. Of course, they will remain normal sour cucumbers, but trust me, when you roll them lightly salted, you will eat one jar at a time.

You can roll up any lid, but preferably sealed. Otherwise, fermentation will begin again, and the cucumbers will be sour, like barrel ones. And that's all that we got from one 3 liter jar, or more precisely, from 1.6 kilograms of cucumbers.

There are three 0.5 liter cans and one 0.75. I put a plastic bag under the lids. This is so that the lids are denser, we have a twist. Yes, and the lids will not smell like that. In the future, these covers can only be used for pickled cucumbers. Even after a year, the lids will not be washed off, and will have a smell.

We also hermetically close because they will be stored in the apartment.

According to this recipe, you can not only roll cucumbers into jars, but also salt them in a barrel, bucket, makitra. In general, in any container. From my own experience, I can say that they taste better in earthenware. And not only cucumbers, but also tomatoes.

Our parents have a special two-bucket clay barrel with a lid, and a home-made ceramic barrel, they are used only for salting.

In order to pickle delicious crispy cucumbers in a barrel, you need to calculate the number of cucumbers and make according to this recipe. With a few clarifications. First, we immediately lowered into the basement. And secondly, be sure to cover the top with a sheet of horseradish.

And thirdly, we press the cucumbers with oppression. There should be water on top, well, or a horseradish leaf, but not a cucumber. In this photo, this can be seen on the example of a 3 liter jar. So they don't get moldy. Horseradish blocks the development of mold, which spoils the taste. Thus, you can pickle cucumbers under a nylon lid.

Secrets of salting delicious crispy cucumbers for the winter

First that I would like to point out. If you are laying in storage without seaming, then be sure top should be a sheet of horseradish. It will not allow the development of mold and fungi. Both the root and the horseradish leaf must be present. Moreover, the sheet should always be on top. Even in winter, when picking cucumbers, place a leaf on top. You can add more horseradish root and garlic, so the cucumbers will be sharper and tastier.

Second, dissolve salt before pouring into cucumbers. Do not use iodized salt! So there will be a uniform salting.

You can diversify the taste by adding blackcurrant leaves, cherry leaves, and even oak leaves. Some believe that the tannins contained in oak leaves will make the cucumbers hard. I can tell you from experience that you won't like the taste. Our father decided to try, diversify the taste. We ended up throwing them away.

I consider the most delicious with the addition of blackcurrant leaves. With cherry leaves, the taste will be a little softer, which is not very good for the taste of cucumbers, for my taste.

AND third, be sure to use dill umbrellas or the seeds themselves. Moreover, dry umbrellas are desirable, they are more fragrant.

Well, if you are already fed up with sour cucumbers, then they can still be made pickled, cucumbers are also crispy and tasty. You can see the recipe for pickled cucumbers in the article "."

Now you know more than one recipe for pickling cucumbers for the winter, choose to your taste. The former are sour, while the latter are sweet and sour. But both recipes are good in their own way, and they make delicious and crispy cucumbers.

Good preparations for you! What kind of cucumbers do you prefer?

Harvesting cucumbers for the winter is a very delicate topic. Any prescription and recommendation on this matter will immediately find its opponents and defenders. On the other hand, this is good: from the many tips and recipes, you can choose the most suitable one and enjoy cucumbers all winter, delighting your family and guests. Well, we will now voice the main postulates of the correct harvesting of cucumbers.

Correct cucumbers

Someone else probably remembers the shelves of Soviet stores, lined with three-liter jars of pickles. The cucumbers in them were so large that they were salted in pieces. But today we all know perfectly well that it is not yellowed giants half a meter long that should be salted, but only tender, small cucumbers. The variety is also important: smooth salad cucumbers tolerate pickling worse, so give preference to their pimply, slightly prickly counterparts.

Cucumbers no longer than 15 cm long, freshly picked from the garden, are ideal for blanks. If you bought cucumbers on the market, soak them in a pot of cold water: they will acquire the elasticity they lost, and at the same time get rid of excess nitrates (you don’t know in what conditions these cucumbers grew). And pick cucumbers of approximately the same size for pickling. Such cucumbers will be salted evenly, and they will look much prettier in a jar.

Cucumbers for blanks should be beautiful. All hooked, yellowed for the time being, cucumbers with skin defects should be discarded without regret. And be sure to make sure that the cucumbers are not bitter, otherwise you will be in for big disappointments.

The right brine

When salting, a lot depends on the brine. It is worth making it a little more concentrated, and the cucumbers will become too salty. If you save on salt, the jar may explode, and the cucumbers will turn sour.

Take only coarse rock salt for pickling cucumbers. Neither iodized nor finely ground "Extra" salt is suitable for salting. For cucumbers that are supposed to be stored in a cold cellar, the brine recipe is somewhat different from the brine recipe, which is poured over cucumbers intended for storage in an apartment.

Many believe that the more garlic, pepper, dill, horseradish, cherry leaves and oak bark are put in the brine, the better. To be honest, this is far from true. All additives increase the risk of getting fermented brine and, as a result, rotten cucumbers and exploding cans. Be especially careful when adding the garlic. Put it in minimal quantities, if you really can’t imagine brine without garlic. And be sure to thoroughly wash both cucumbers and everything that you plan to put in jars with them.

Procedure

So, cucumbers, dill, horseradish and other ingredients are well washed, jars, lids and a seamer are prepared, there is a small saucepan for sterilizing lids and rubber bands for them, and a large saucepan for brine, as well as a kettle of boiling water (or microwave) for sterilization of jars. A few tablets of aspirin will not hurt either - only Russian, not flavored and effervescent, but the simplest. For those who are afraid horror stories about the transformation of aspirin in cans into "phenolic compounds", it will be interesting to know that aspirin itself is a phenolic compound. And, nevertheless, it is widely used for the prevention of cancer, cardiovascular diseases, thrombosis, atherosclerosis and as an effective antipyretic. But if you have a prejudice against aspirin, an allergy to acetylsalicylic acid, gastritis, an ulcer, or problems with the pancreas, then you can safely replace it with vinegar.

Cucumbers are laid out in sterilized jars along with horseradish leaves, cherries, black currants, a few peppercorns, dill umbrellas and (if any) a piece of oak bark. If desired, garlic is added, but in very moderate quantities. Do not stuff the cucumbers too tightly: the brine should wash them from all sides. Aspirin is added to the jar: 1 tablet per liter jar, 2 tablets per 2 liter jar, etc., and everything is poured with boiling brine. The brine for this salting method is not very concentrated: take a spoonful of salt without a slide per liter of water. The lids with rubber bands are boiled for about ten minutes, after which they are taken out with tweezers, the jars are “rolled up” and wrapped in a blanket. In a blanket, turned upside down, the jars should stand until the next morning. If nothing has leaked, and the cucumbers look smart green - everything is in order, you can take the jars to the cellar. This method is the simplest: cucumbers are poured only once, they stand perfectly in a cold cellar all winter and they turn out crispy and very tasty.

If there is no cellar, and it is supposed to store cucumbers at home, the brine is made more concentrated: 1.5-2 tablespoons of salt per liter of water. At the same time, simple boiling water is poured into jars filled with cucumbers and other ingredients 2-3 times for 15 minutes, and only after that brine is added. In such a brine, it is supposed to add sugar (2 tablespoons per liter) and vinegar (on a three-liter jar already filled with brine - a teaspoon of essence). But this already turns out to be more likely not a pickle, but a marinade. In addition, the taste of cucumbers in vinegar is completely different, and many do not like it too much.

Each hostess has her own method of harvesting cucumbers, and the reference recipe for crispy pickles has not yet been registered. Maybe he is known to you? Then share!

Pickled crispy cucumbers are an integral attribute of any feast. There are a lot of recipes for pickling green vegetables for the winter. Especially popular are: spicy, with gooseberries, mustard seeds, etc. Unfortunately, with all the variety of ways to get pickles with a unique taste, aroma and, most importantly, crunch, not every housewife will succeed.

How to roll cucumbers to be crispy? With seeming simplicity, this procedure has many subtleties and "pitfalls" that many neglect. The crunch and elasticity of the popular Russian snack largely depends on the correct selection of vegetables. Consider the tricks of preparing this dish in more detail.

How to choose cucumbers for seaming?

The fruit should be freshly picked, firm and juicy. Sluggish and soft varieties after processing they will not give the expected crunch. Some varieties will not tolerate long-term storage.

Agronomists divide all varieties suitable for growing into the following types:

• salad;
• salting;
• universal.

It is not difficult to guess that the former are intended exclusively for fresh consumption. Their thick skin does not allow the marinade to pass through well. In the case of universal ones, it is clear that they are suitable for any purpose - both pickling and adding to salads. And only the pickling variety will give the long-awaited crunch and unsurpassed taste. The best sunset view is "Nezhinsky".

Characteristic differences

Fruits are conveniently distinguished from each other in appearance. Salad has an elongated shape, light spikes (for universal and pickling they are dark). In cucumbers, ideal for pickling, the skin is torn off without any effort - just light pressure on the nail is enough. The best candidates for canning are even, oblong fruits without deformations, damage, or uncharacteristic spots.

Talking about how to make cucumbers crispy for the winter, you need to sort them by size:

• Pickles are the smallest, up to 3-5 centimeters.
• Gherkins - medium, reach 9 centimeters in length.
• Zelentsy - large (9-14 centimeters).

Each group has its own ways to roll up crispy and sweet cucumbers. In the classic version, ideal for use in winter period time are considered vegetables, ranging in size from 7 to 12 centimeters.

Starting salting, you need to decide on the container for storing the product. If you plan to pickle without spinning, you will have to stock up on glass jars, 3 liters in volume, enameled buckets of 10 liters.

Modern housewives for pickling cucumbers use jars of different sizes from half a liter to 3 liters.

Should you use plastic utensils? Barrels and containers made of universal material will come to the rescue in the absence of containers at hand standard view. Plastic barrels will make a worthy alternative to oak. They are not so expensive and do not spoil the taste of the main product.

Crispy Cucumber Recipe

The described recipe for how to roll up crispy cucumbers for the winter cannot be called ordinary. It wasn't copied from a cookbook or borrowed from a fancy restaurant chef's masterclass. Its author is a simple village grandmother who grows cucumbers in her own garden and responsibly rolls them for a large family.

Preparation of ingredients

The most delicious cucumbers - grown with your own hands on personal plot. Market ones will do. In order to decompose vegetables in jars as compactly as possible, their bulk should have the average size and only 25-30% small ones to fill the top of the container.

Green fruits are soaked in a basin for 30-45 minutes and rinsed several times under running water.

How to roll cucumbers to be crispy? Pick the right greens! According to the recipe you will need (based on 1 jar):

1. Cherry leaves - 5 pieces.
2. Umbrella dill - 2 pieces.
3. Garlic - 4 large cloves.
4. Horseradish leaf - 1 piece.
5. Horseradish root - 2-3 shavings.

The main ingredient responsible for that crunch is oak leaves. It is unlikely that you will be able to buy them on the market, so you will have to look for them yourself. It is this green component that will give cucumbers a unique crunch and will not let them go limp during long-term storage.

Brine preparation

The taste of the finished product largely depends on the quality of the brine. Put a bunch of cherry branches, dill stalks and horseradish leaves into a saucepan with cold water. When the water boils, add 2 tablespoons of salt and half as much sugar (per liter of water). At the end - 25 grams of ground red pepper. The brine should boil for a quarter of an hour. Set a saucepan next to it. clean water, boil.

Filling jars

To roll crispy cucumbers into a 3-liter jar, it is not necessary to sterilize it. enough to process hot water pay special attention to the neck. When the containers dry up, a bouquet of spices, which was discussed above, is laid on the bottom. Next, the jar is tightly stuffed with cucumbers. To fit more vegetables, large fruits are located vertically at the bottom, and smaller ones closer to the neck.

Now a jar of cucumbers must be poured with boiling water for 10 minutes. This is a kind of sterilization of both the container and the products inside it. Guaranteed to get rid of germs.

Drain the water, add hot peppercorns - 5-8 pieces, 2 aspirin tablets, table vinegar- 40 grams per can. Such natural preservatives will help vegetables to be stored long time without loss of flavor.

The next step in seaming crispy cucumbers for the winter is pouring the brine. Twist the jars, leave in a dark place, wait until it cools completely. First turn upside down and cover with a warm blanket. Store the finished snack in a place protected from sunlight. Cellar, pantry, etc. are perfect.

Cold salting with vodka

The original way of pickling cucumbers to achieve a delicious crunch involves the use of fresh, strong, small fruits.

Additional Ingredients:

1. Brine - per liter of pure water 2 tablespoons of table salt.
2. Cherry leaves - 2 pieces per liter.
3. Umbrella dill - 1 piece per liter.
4. Celery stalk - 1 piece per liter.
5. Thyme greens, tarragon - a couple of sprigs per liter.
6. Vodka (40%) - 2 tablespoons per liter.

How to pickle cucumbers so that they are crispy? First of all, take care of the quality of the water. If it goes through several levels of purification, boiling is not required. Dissolve salt.

Wash vegetables thoroughly and set aside. paper towel to glass excess liquid. At the bottom of the jars, previously washed and dried, put the spices. Cucumbers are laid out on them, tightly pressed to each other. For the convenience of performing work, it is recommended to hold the jar at an angle of 45 degrees.

Pour in the brine. The liquid should completely cover the green fruits. Add the required amount of vodka.

Banks can be closed with two types of lids - ordinary polyethylene or twist-off. Send for a month in a dark cool place.

Pickled cucumbers with subsequent canning for the winter

A simple recipe will allow you to enjoy the spicy taste of vegetables even before the onset of the first cold weather. The best masters culinary arts answer the question of how to properly roll up cucumbers so that they crunch.

The first thing to do is to choose the right ingredients. Cucumbers should be approximately the same size - 6-8 centimeters with underdeveloped seeds (so the taste of the finished snack will be more tender).

A bouquet of spices will be made up of leaves of cherry, currant, oak, horseradish - per jar (3 liters), 4-5 each. Here - peppercorns, a few cloves of garlic and a pod of hot pepper.

To prepare the filling, 40 grams of salt must be dissolved in a liter of water.

cold pickling method

How to roll cucumbers to be crispy? Banks should be thoroughly washed, if desired, carry out the sterilization procedure. All leaves, pods and cloves should not show signs of developing decay, disease or pests. Separated twigs, peeled cloves and seedless pods are washed in several waters and temporarily deposited.

Cucumbers are placed in a dense layer in the prepared container, followed by a layer of spices, then cucumbers again, spices again, and so on until the neck.

When rolling crispy cucumbers into a 3-liter jar, it is necessary to properly prepare the brine. Dissolve 2 tablespoons of salt in a liter of cold water. Pour cucumbers with the resulting liquid, cover with gauze folded in several layers, leave to start fermentation processes for three days at a temperature of 20-22 degrees.

After the specified time, try one vegetable. If a rich salty taste is felt, the fermentation process should be interrupted. The brine is drained, the cucumbers are washed, the herbs and spices are thrown away.

It is important not to miss this moment. The taste should be tender, the fruits should not be completely salted. Only in this case, in winter, they will have an inimitable taste, optimal strength and everyone's favorite crunch.

To roll up crispy cucumbers for the winter, as for the first time, you will have to prepare a set of fresh leaves and spices. Return the cucumbers to the jars washed clean, boil the collected brine, pour into jars, close with sterile lids, wrap with a towel. Withstand 10-15 minutes hot pickle drain. To prevent spices and leaves from falling out, a special rubber cap with small holes can be put on the throat. If there is none on the farm, gauze can be used.

Bring the brine to a boil again, send to the banks. Now you can start rolling. It is advisable to cool the preservation as quickly as possible and store in a dark, well-ventilated place.

hot way

The technique described below will allow you to roll up delicious crispy cucumbers, as in the previous recipe, with only minor technological adjustments.

For the preparation of brine, table salt is diluted not in cold water, but in boiling water. Hot liquid is immediately poured into jars filled with green fruits and spices. The containers are closed and remain warm for 2-3 days. When the waiting period has come to an end, the brine is drained, and then the procedure is similar to the cold method.

Having opened a jar of such a snack in winter, you will be pleasantly surprised by the taste - salted cucumbers With delicate taste and fresh crunch will not leave anyone indifferent!

Pickling cucumbers without jars and barrels

Progress chemical industry from year to year supplies the kitchen with useful devices. One of the latest was the package insert. Inexpensive high capacity device performance characteristics is not inferior to plastic and glass, and in some respects significantly surpasses them.

How to roll up cucumbers so that they are crispy in a package insert? To begin with, prepare a brine - 700 grams of salt per 10 liters of water. There are also several buds of cloves, grains allspice, garlic and horseradish. Boil the mixture for 10-15 minutes. Cool to a temperature of 38-40 degrees. Strain into a clean container through cheesecloth.

Thoroughly washed cucumbers pour the resulting brine. Keep at room temperature for a week, covered with a regular lid. After that, bring together the edges of the liner bag, remove excess air, and tightly tie the free edge with twine or a thin rope.

Vegetables will be ready to eat after a month. They must be stored in a cool place.

In the preparation of brine, only rock salt should be used. Otherwise, the jar may explode or the cucumbers will acquire an unpleasant sour taste.

Everything that is planned to be placed in a jar must be thoroughly washed. This will save the brine from unforeseen fermentation and prevent spoilage of the main product.

Glass jars for sterilization must be sent to a cold oven. So they warm up evenly, do not burst and do not explode.

Adding a few mustard seeds to the brine will help prevent damage to glass containers.

Oak bark will help to add crunch and not spoil the natural taste - a small piece is enough to maintain the primary elasticity of the vegetable.

In order for the green fruits to be soaked with brine faster, it is recommended to cut off their tails and make several small punctures with a fork.

Be sure to sterilize the lids. For metal, a fifteen-minute boil in clean water, kapron thoroughly wash and scald on all sides.

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 the 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 heaping tablespoons of 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 put in a cold place.

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

Sometimes you have to add brine (until the foam is completely forced 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 tablespoons 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.

Step 1: prepare cucumbers.

First of all, we take the right amount of fresh cucumbers of a small, although it is better to have a very small size, and thoroughly wash them from sand, as well as any other contaminants. Then we shift the green fruits into a deep bowl or basin, fill it with ordinary running water so that it completely covers, and leave it like this for two hours., for which the air in the pores will come out of this vegetable.

Step 2: prepare inventory.

At the same time, we inspect liter jars and ordinary metal lids with an elastic band for rust, cracks or other damage. Then we thoroughly rinse them together with the rest of the necessary equipment under streams of warm running water. This is best done with a soft kitchen sponge and baking soda although you can use detergent for dishes, but one that contains a minimum amount of chemicals. Then we sterilize the glass containers in any convenient way, for example, in the oven, microwave or on the stove. We boil the lids in a small saucepan and leave it in it until use, and the rest are small kitchen appliances pour over with hot water and put everything on a crystal-clear countertop.

Step 3: prepare the rest of the ingredients.

After an hour and a half, you can start preparing the rest of the ingredients that will be needed for salting. First, we turn on two burners on medium heat, on one we put a full kettle of running water, and on the second deep saucepan with two liters of purified water. With the help of sharp kitchen knife peel the garlic, rinse it and send it to a small bowl.

Fresh leaves of currant, cherry, horseradish, oak, as well as dill stalks are scalded with boiling water from the kettle, thrown into a deep bowl and left in it until use. Also, after two hours, we wash the cucumbers again, shake them off excess liquid over the sink, move them to a clean dish and let them dry a little.

Step 4: we make pickling cucumbers for the winter in liter jars - stage one.

Then we take one liter jar and put some prepared ingredients in it in the following sequence: 3-5 cloves of garlic, a branch of dill with an umbrella, if desired, a small piece of dried red pepper, 1/4 leaf from horseradish, 1/2 from oak and 3 pieces from currants, as well as cherries. Then we begin to fill the container with cucumbers, trying not to press them down once again, because of this they are deformed and burst. Then immediately, using a ladle and a wide-mouthed watering can, pour the vegetables with greens with boiled water from the pan so that it completely covers them. We lower a metal lid on each jar and leave it to warm up in this form for 15 minutes.

Step 5: prepare the marinade.

After a quarter of an hour, in turn, we put on each jar a plastic lid-watering can with holes and, holding them kitchen towel, drain the water that has cooled slightly back into the pan. We put this dish on medium heat, bring the liquid to a boil and, as soon as it starts to gurgle, pour in the right amount of granulated sugar and salt without iodine. Cook marinade 3-4 minutes and immediately after that proceed to the next step.

Step 6: we make pickling cucumbers for the winter in liter jars - stage two.

In each jar of infused cucumbers, add two types of peppercorns: black and allspice. Enough for 3-6 grains per serving. Then, using the same equipment, that is, a ladle and a watering can, pour the vegetables with a very hot marinade so that it does not reach the end of the neck of the glass container by 1 centimeter.

Then we add in each jar, 1 tablespoon of 9% vinegar, cover them with warm lids and, using special key, tightly close the workpiece. We turn the jars upside down and see if air comes out, re-seal everything so that there are no bubbles at all.

Then we send the blank to the floor with the lids down, wrap it in a woolen blanket, although an old jacket or fur coat is also suitable, and leave the yummy to cool without sudden changes in temperature for two to three days. After that, pickles can be removed to a more suitable, cool, well-ventilated place, for example, a basement, cellar, pantry, and after 30–40, but better than 60 days, they can be tasted!

Step 7: we serve pickling cucumbers for the winter in liter jars.

Pickling cucumbers for the winter in liter jars is a very simple option to save vegetables for the winter. In this form, they can stand in a well-ventilated place from 7–9 months to 1 year without losing their taste. It is pleasant to open a jar with this yummy in winter and inhale the well-preserved delicate summer-spring aroma. With what to eat pickles, you decide, they can be served with any first or second hot dishes or served as an appetizer with other marinades, as well as pickles. This miracle will not leave anyone indifferent, so cook with love and enjoy!
Bon Appetit!

Soaking cucumbers for more than 2 hours is not worth it, they will absorb excess raw water, and this can cause the workpiece to “explode”;

Very often, in addition to garlic, a few vegetables are added to each jar, such as sweet peppers, onion or carrots;

If instead of fresh leaves, as well as dill, you have dried ones, you can use them, but in this case they do not need to be scalded with boiling water beforehand;

While pouring the marinade, just in case, it is better to keep a kettle of boiling water on the stove, if the marinade accidentally spills a little, you can safely dilute it with boiling water right in the jars.