Pickles: my grandmother's recipe (cold method). Cold cucumbers for the winter in jars - classic, with mustard, vodka
There are several dozen recipes for pickling cucumbers, and they can be combined into 2 large groups - hot and cold methods. In the first case, salt and other spices are dissolved in boiling water, and in the second - in ordinary cold water.
Seven interesting recipes for cold pickling of cucumbers in jars for the winter are discussed in detail below.
Cold pickled cucumbers are an excellent preparation for the winter
The cold method has several advantages over the hot method. Firstly, it’s faster and more convenient - there is no need to boil the water first. In addition, cold water preserves all the beneficial substances of cucumbers, while boiling water destroys some of them.
Many more pickle lovers claim that such cucumbers are more tasty and fragrant. Finally, there is a practical side to the issue - cold pickled cucumbers for the winter can be placed in any jar without fear that it will crack due to boiling water.
Based on the calculation, we will take the products in this quantity.
Ingredients for a 3-liter jar
- 1.5 kg of medium-sized vegetables (10-15 cm in length);
- 1.5 liters of water;
- 3 level tablespoons of salt;
- a teaspoon of sugar;
- a few peppercorns;
- and several dill umbrellas.
The jars must first be sterilized by keeping them in the microwave for 3-4 minutes or over boiling water for 10-15 minutes. The recipe itself is very simple and consists of the following steps:
Preparation progress
Step 1. The basis for the success of any recipe is choosing the best ingredients and following the cooking technology. First you need to carefully select the cucumbers. They should be the same size, with fairly dark but not too hard skin.
When pickling cucumbers using a cold method, it is preferable to use spring or well water. Another option is proven bottled or filtered water. You can prepare the brine using tap water, but it is advisable to let it sit for a day beforehand.
So, water is poured into a jar, where spices and herbs are first placed.
Step 2. Then the cucumbers themselves are placed quite tightly and filled with water so that the level completely covers the contents.
Step 3. Let it sit for 2-3 days at room temperature in a dark place - for example, under a table, covered with a thick cloth. During this time, the cucumbers will ferment, after which foam will periodically appear on the surface, which is normal.
It can be removed and water can be gradually added - literally a few tablespoons. After 3 days, roll up with iron or cover with nylon lids, put in the cellar or in the refrigerator.
Cold pickling of crispy cucumbers: recipe with mustard
As we know, when pickled cucumbers are prepared, vinegar is not added - it is enough to use only salt. And the crunchiness, hardness and elasticity of cucumbers pickled according to this simple recipe comes from spices and mustard.
We remind you that only table rock salt is used for cold salting of cucumbers (iodized salt is not suitable).
Proportions for a 1 liter jar
- cucumbers - 500-600 g;
- the same amount of water (it is poured in such an amount that the liquid completely covers the vegetables);
- salt - 1.5-2 level tablespoons (30-40 g);
- sugar – half as much as salt (this component is optional, you don’t need to add it at all);
- dry mustard powder or seeds – 1 teaspoon;
- garlic – 3 cloves;
- horseradish – 1 leaf or 2-3 small pieces from the root;
- cherry, currant, oak, raspberry - 1-2 leaves each;
- allspice peas - to taste;
- dill - several umbrellas.
Thus, the main ratio is cucumbers/water (1:1) and salt/sugar (2:1). Although in a number of recipes you can find the same ratio of salt and sugar (1:1). It is clear that in this case the brine will turn out to be noticeably sweet.
How to pickle cucumbers
Step 1. First, prepare all the necessary components. Of course, we will pay special attention to the cucumbers - they need to be washed and soaked in cold water for several hours.
For liter jars, it is better to take small or even miniature fruits, which will be from 7 to 10 cm in length. In any case, they should all be approximately the same size.
Step 2. During this time, we wash the greens, cut the garlic cloves into slices, and most importantly, prepare the jars. They need to be sterilized in the usual way - hold them for 15 minutes over boiling water (steam) or the same amount of time in the oven at a temperature of 180 o C. Another option is to keep them in the microwave for 4 minutes, turned on at full power.
Step 3. Place garlic, herbs and cucumbers in jars: the first rows are in a vertical position, and the second row is simply placed on top of the first one, as shown in the photo. At the same moment you need to add 2-3 dill umbrellas.
Step 4. Meanwhile, prepare the brine based on the indicated ratios. Dissolve salt and sugar in a saucepan or any other container, add mustard. First fill the berry and oak leaves with boiling water for 5-7 minutes, then add them to the cucumbers.
Step 5. Fill the cucumbers to the top. Cover with lids and leave to stand for 2-3 days in a dark (but not cool) place - for example, under a table.
Step 6. During this time, you need to periodically look at the jars to remove the foam that forms on the surface due to fermentation processes. After this, you can roll up the cucumbers for the winter with iron lids or cover them with thick nylon lids.
Quick pickled crispy cucumbers: a simple pickling recipe
But we propose to pickle such cucumbers very simply and quickly at home. They cannot be stored for a long time and it is advisable to consume them within a week. True, they are so crispy and tasty that they won’t last long in the refrigerator!
Ingredients:
- cucumbers – 1 kg;
- table salt – 2 tbsp. spoons;
- garlic – 4 cloves;
- fresh dill – 1 bunch;
- black pepper – 5 peas.
Cooking progress step by step
Step 1. Wash the cucumbers in cold water and cut off the ends on both sides. Of course, it is advisable to pre-soak them for a couple of hours, but if these are the freshest cucumbers from the garden, then this is not necessary.
Step 2. Now we cut each cucumber crosswise on both sides or even cut it in half lengthwise - this way they will be salted even faster. Place the cucumbers in a tight bag, sprinkle with salt and mix thoroughly - you just need to shake the bag well.
Step 3. Now it’s the garlic’s turn: peel each clove, cut into pieces or crush with a special crush or knife.
Step 4. Finely chop the dill, and then add the garlic, dill and pepper to the cucumbers. Shake the bag vigorously again and mix everything.
Step 5. We keep our lightly salted cucumbers at room temperature for 2.5 - 3 hours. Then we put it in the refrigerator.
Quick pickled cucumbers (lightly salted)Cold crispy cucumbers for the winter: recipe with horseradish and garlic
This recipe can also be considered one of the simplest ways to pickle cucumbers for the winter, because the sequence of actions is fundamentally no different. The only difference is that this time they add garlic and horseradish.
However, you should not overdo it with their quantity. Per liter, it is enough to put 2-3 cloves of garlic or the same number of small pieces of horseradish root (they can be replaced with small leaves of this plant).
Take the following ingredients for a 3 liter jar:
- 1.5 kg of cucumbers (you can take large fruits, but they should all be approximately the same size);
- 1.5 liters of water;
- 3 large spoons of salt;
- 1.5-2 level tablespoons of sugar;
- garlic – 5 cloves;
- horseradish – 2 leaves or several pieces of root;
- pepper – 15 peas.
The cooking technology is as follows:
Step 1. Wash the fruits and soak them for several hours in cold water.
Step 2. Prepare the greens, cut the garlic into large slices.
Step 3. Sterilize the jars and put herbs and spices in them.
Step 4. Lay the cucumbers - quite tightly, but not too much.
Step 5. Fill with water to the top. We leave to ferment for 3 days, after which we close the lid and put it in a cool place. The product will be ready in 1 month.
Cold pickling of cucumbers for the winter: recipe with berry leaves
Perhaps the most important requirement for pickles is that they turn out crispy. And this is quite fair, because the cucumber should not be watery, but dense enough to be a pleasure to bite into.
It is not difficult to obtain such a dish, and it is not necessary to use vinegar for this (although, if desired, you can use this technique, but these will no longer be salted, but pickled cucumbers).
In this case, we will resort to another option - we will simply add fresh (or preferably slightly dried) leaves of berry bushes - raspberries, black currants or cherries - to the brine. If oak trees suddenly grow in the vicinity, you can also collect their foliage.
To cold pickle cucumbers for the winter using this recipe, take the following ingredients:
Calculation per liter jar
- 600 g medium cucumbers of the same size;
- 0.5-0.6 l of water;
- salt – 1 heaped tablespoon, i.e. 30 g;
- sugar – a teaspoon (you don’t have to add it at all);
- 10 peppercorns;
- 2-3 cloves of garlic;
- 2-3 dill umbrellas;
- 1-2 horseradish leaves;
- 1-2 leaves of currants, cherries or raspberries;
- 1-2 oak leaves.
The sequence of actions is as follows:
Step 1. First, as usual, soak the cucumbers in water, keeping them in a basin for about 3-4 hours.
Step 2. Then put herbs and garlic, as well as black peppercorns, into pre-sterilized jars.
We lay the cucumbers quite tightly, but they should not protrude above the neck.
Step 3. Dissolve a tablespoon of salt and a teaspoon of sugar in half a liter of cool water and mix.
Step 4. Pour this water into the jar with cucumbers and cover with a lid, but loosely.
Step 5. You can first cover the fruits on top with a leaf of any plant from those we took for pickling.
Cold salting cucumbers for the winter: a spicy recipe with chili peppers
Cucumbers prepared according to this recipe can be stored for a long time even in a city apartment (for example, in a pantry). And yet it is better to put them in a cool place - after all, according to this recipe, we will close the cucumbers cold-pickled under nylon lids.
Ingredients for a 1 liter jar:
- 600 g cucumbers;
- 0.5 l of water;
- 1.5 tablespoons of salt;
- 10 peppercorns;
- leaves of cherry, raspberry, currant, oak;
- several dill umbrellas;
- 3-4 cloves of garlic;
- 2-3 pieces of horseradish root;
- 3 pieces of hot chili pepper (fresh);
- half a teaspoon of dry mustard.
How to cold salt cucumbers according to this recipe:
Step 1. First, wash the cucumbers and put them in cool water for several hours.
Step 2. Dissolve salt in water.
Step 3. Place cucumbers in clean jars (you can simply wash them well and pour boiling water over them), topping them with herbs, spices and pepper. Be sure to add dry mustard.
Step 4. Fill the jars with brine to the top, close with a nylon lid and leave the cucumbers to ferment in a cool place. You need to check the cucumbers periodically and add water if necessary. Cloudiness and darkening of the brine with such salting is normal.
Step 5. The fermentation process of cucumbers lasts up to 3-4 weeks. When the brine becomes light, put the jars in the refrigerator for storage.
Crispy pickled cucumbers “under the influence”: recipe with vodka
And this version of cold-salted cucumbers for the winter can be tried by those who like something new. And in general, you can pickle 1-2 liter jars in this way as an experiment.
For a 1 liter jar we take:
- 600 g cucumbers;
- 0.5 l of water;
- 1.5 tablespoons of salt;
- 1 dessert spoon of sugar;
- peppercorns;
- cherry, raspberry, currant leaves;
- several dill umbrellas;
- 50 g vodka (2.5 tablespoons).
How to pickle cucumbers:
Step 1. Wash, soak the cucumbers for several hours, sterilize the jars and put green leaves in them.
Step 2. Place the cucumbers there.
Step 3. Prepare the brine - dissolve salt and sugar in water, add vodka and pour this mixture over the cucumbers.
Step 4. Leave the jar alone for 2-3 days (you can cover the neck with gauze or loosely cover it with a lid).
Step 5. After three days of fermentation, close the jar completely with a lid - for the winter.
It’s not hard to guess that the recipe with vodka and mustard can be combined into one. Then the finished product will turn out exceptionally tasty, and the brine will certainly not ferment.
Crispy pickled cucumbers - an excellent preparation for the winter
Bon appetit!
Pickles in jars like barrels are an excellent preparation that is quick and easy to prepare. The cucumbers turn out dense, crispy and very tasty. They are added to Olivier salad, vinaigrette, rassolnik, or served with a variety of side dishes.
How to pickle cucumbers using the barrel method?
Preparing barrel cucumbers is no more difficult, and sometimes even easier, than pickled ones. The basic principles to follow when salting are presented below:
- For pickling, only pickled cucumbers are chosen.
- Pickled cucumbers will be crispy if they are first kept in cold water for 4-5 hours, and then only fermented.
- For pickling, various greens are added to the container with cucumbers - currant leaves, cherry leaves, horseradish, dill inflorescences.
- Use only plain salt for pickling; iodized salt is not suitable for these purposes.
Pickles in liter jars like barrels
Pickled cucumbers in jars like barrels turn out aromatic and very appetizing. If you want the cucumbers to be spicy, add a small pod of hot pepper cut into pieces. If there is no cellar, the jars can be rolled up with tin lids and then wrapped until they cool. Then the workpiece can be stored in the pantry.
Ingredients:
- cucumbers – 1 kg;
- cherry and currant leaves - 5 pcs.;
- bay leaf – 3 pcs.;
- dill inflorescences – 7 pcs.;
- salt – 50 g;
- water – 2.5 liters;
- garlic cloves – 3 pcs.;
- cucumbers – 1 kg.
Preparation
- Cucumbers are poured with brine made from water and salt.
- After 2 days, the brine is drained and boiled.
- Distribute the cucumbers into jars, fill them with brine and cover with nylon lids.
Cold-processed cucumbers for the winter like barrels
Cold cucumbers in jars are incredibly easy to prepare. In general, nothing needs to be sterilized, boiled or wrapped. It is important to use high-quality water in the preparation - you need well, spring or filtered water. It should be raw; there is no need to boil it first.
Ingredients:
- cucumbers – 4 kg;
- leaves of cherry, currant, horseradish, dill inflorescences;
- salt – 60 g per 1 liter of water.
Preparation
- Washed cucumbers are placed in clean jars mixed with herbs.
- A horseradish leaf is placed on top of the cucumbers.
- Prepare the brine so that 1 liter of water contains 60 g of salt.
- Pour the brine into jars, cover them with nylon lids, and immediately put the pickles in the jars in the cold, like barrels.
Three-day-old cucumbers like barrels
Lightly salted cucumbers, like barrel cucumbers, will be ready 3-4 days after fermentation. They will not be highly salted, but just lightly salted. So that they remain like this for the winter, they are filled in jars not with the brine in which they were fermented, but with clean water brought to a boil. It is better to store the workpiece in a cool place.
Ingredients:
- cucumbers – 1.5 kg;
- salt – 2.5 tbsp. spoons;
- garlic – 1 head;
- dill umbrellas – 10 pcs.;
- drinking water – 1.5 liters;
- horseradish leaves – 3 pcs.
Preparation
- Place cucumbers in a pan of suitable volume, alternating them with herbs and garlic cloves.
- Dissolve salt in cold water, pour brine over cucumbers and let stand for 3 days.
- If the room is cool, the cucumbers may take up to 4 days to ferment.
- After this, the brine is poured into the pan.
- The cucumbers are distributed into jars, poured with boiling water and rolled up.
- Turn the jars over and wrap them until they cool.
Cucumbers with mustard in jars like barrels
Barrel cucumbers with mustard turn out to be piquant and moderately spicy. In this case, mustard not only gives the cucumbers a spicy kick, but also acts as an excellent preservative. You can close the jars with nylon lids, which are first dipped in boiling water for 15 seconds. Store the preparations in the cold.
Ingredients:
- cucumbers – 1.5 kg;
- salt – 3 tbsp. spoons;
- horseradish leaf – 1 pc.;
- cherry, oak, currant leaves - 2 leaves each;
- dry mustard – 50 g;
- garlic – 2 cloves.
Preparation
- Place cucumbers and herbs in jars, add salt and pour boiling water over it all.
- When a thin film of mold forms on the surface, it is removed, the brine is poured into a pan, and boiled.
- Add dry mustard to a jar of cucumbers, pour in boiling brine and seal the jars.
Fermented cucumbers like barrels
For the winter, cucumbers in jars in barrels are often fermented in brine, which is prepared only from water and salt. In this case, in addition to these two components, a little sugar is also added to the brine. This will not make the cucumbers sweet, but the fermentation process will go better. To ensure that the cucumbers are evenly salted, it is better to choose them of the same size.
Ingredients:
- cucumbers – 3 kg;
- small horseradish root – 1 pc.;
- dill umbrellas, cherry and currant leaves, tarragon sprigs;
- water – 2 liters;
- salt – 4 tbsp. spoons;
- sugar – 1 tbsp. spoon.
Preparation
- Cucumbers along with herbs are placed in jars.
- Salt and sugar are added to boiling water and the resulting brine is poured over the cucumbers.
- For 3 days they are put in a warm place.
- After this, the brine is poured into a saucepan, brought to a boil and poured over the cucumbers.
- The jars are sealed and the pickles are wrapped like barrels for the winter until they cool.
Vigorous cucumbers like barrel cucumbers
Cucumbers in jars like barrels with the addition of garlic, hot pepper and mustard seeds turn out incredibly appetizing, but spicy. If you want the product to have a milder taste, reduce the amount of mustard, garlic and pepper. You can immediately take jars of cucumbers into the cellar, but then the fermentation process will go a little slower.
Ingredients:
- cucumbers – 4 kg;
- horseradish leaves, currants, cherries, dill umbrellas;
- garlic – 1 head;
- hot pepper – 1 pod;
- mustard seeds – 1 tbsp. spoon;
- water – 1 liter;
- salt – 2.5 tbsp. spoons.
Preparation
- Cucumbers, garlic, and herbs are placed in jars.
- Mustard seeds and pepper are added directly to the jars.
- A brine is prepared from water and salt and poured hot into the cucumbers.
- Close the jars with nylon lids and leave at room temperature for 2 days.
- When the brine in the jars becomes cloudy, take them to the cellar.
Cucumbers without vinegar are like barrel cucumbers
Barrel cucumbers for the winter turn out especially appetizing if you add vodka to them. The amount of it is not at all large, so you definitely won’t feel the alcohol in the cucumbers, but such a preparation will stand better. You need to choose high-quality classic vodka without additives. Adding onions, cut into rings, to cucumbers will make their taste even more interesting.
Ingredients:
- black peppercorns – 5 pcs.;
- bay leaf – 4 pcs.;
- garlic cloves – 10 pcs.;
- water – 1.3 liters;
- cucumbers – 2 kg;
- vodka – 3 tbsp. spoons;
- horseradish leaf – 2 pcs.;
- currant and cherry leaves - 5 pcs.;
- hot pepper – 1 pc.;
- onion – 1 pc.;
- dill umbrellas – 4 pcs.;
- salt – 3 tbsp. spoons.
Preparation
- Pickling cucumbers like barrels in jars begins by placing some of the greens, pieces of pepper, onion rings, cucumbers, more greens, and garlic on the bottom of the container.
- Salt is dissolved in water and spices are added.
- Pour brine over the cucumbers and leave for 2 days.
- The liquid is drained, boiled, and cooled.
- Vodka and brine are poured into the cucumbers, the jars are closed with a nylon lid and taken out into the cold.
Cucumbers in circles for the winter like barrels
Pickled cucumbers can be sealed like barrels not only whole, but also in pieces. This is very convenient, because this way you can also close large cucumbers, which are not practical to put entirely in a jar, because they will take up a lot of space. You need to cut cucumbers into not too small circles - their optimal thickness is 5-7 mm.
Ingredients:
- cucumbers – 1.5 kg;
- salt – 2.5 tbsp. spoons;
- garlic – 10 cloves;
- dill inflorescences;
- filtered or spring water – 1.5 liters.
Preparation
- Dill umbrellas, garlic and cucumbers cut into circles are placed in jars.
- Dissolve salt in water and pour the brine over the cucumbers.
- Leave for 3 days, pour the brine into a saucepan, boil, pour it into the contents of the jars and seal.
Tomatoes with cucumbers like barrels
The recipe for cucumbers and tomatoes in jars, like barrels, is very convenient and practical, because this way you can immediately get assorted vegetables in one jar. Mustard powder in this case is a mandatory component. It will not only give the vegetables a special taste, but also protect them from mold that may form, because with the addition of tomatoes, the fermentation process proceeds a little differently.
Ingredients:
- tomatoes – 800 g;
- cucumbers – 1 kg;
- black and allspice peas – 8 pcs.;
- bay leaf – 3 pcs.;
- mustard powder – 20 g;
- cherry, currant, horseradish leaves;
- salt – 2 tbsp. spoons per 1 liter of water.
Preparation
- Boil water, dissolve salt in it and cool the brine.
- Greens, cucumbers, and tomatoes are placed in jars.
- Pour mustard, add brine and leave at room temperature for a week.
- After this, cover the pickled cucumbers and tomatoes in jars like barrels with a plastic lid and put them in the cold so that the vegetables are completely salted.
- Fresh cucumbers – 10 kg,
- dill with umbrellas – 400 g,
- garlic – 2 heads (this is approximately 50 g),
- cherry leaves - 100 g (or the same number of pieces),
- peeled horseradish root – 1 pc. (approximately 60 g),
- if desired, you can add a couple of horseradish leaves and 1 pod of hot pepper,
- 5 liters of brine with salt (for 5 liters of water 300-400 g of salt),
- 0.5 cups dry mustard
Based on 10 kg of cucumbers, the approximate consumption of spices and herbs is given, and you decide for yourself how many cucumbers to pickle.
Cooking process:
Before harvesting and salting cucumbers in any way, they are sorted, washed and soaked for 5-6 hours in cold water, so that the pickles are dense, without wrinkles and voids (this will not get rid of crooked cucumbers from emptiness).
Cucumber and mustard are salted in wooden barrels (tubs or tubs), in large stainless steel containers, in an enamel bucket or pan (you can use a stainless steel pan), glass jars (both large 10 liter and 5 or 3 liter ).
A layer of leaves is placed at the bottom of the container, a layer of cucumbers on them, compacted together, then again greens and so on until the top.
I salted cucumbers for the winter with mustard in a five-liter saucepan and in jars
Mustard can be poured onto the bottom, or you can put it in a knot of fabric or gauze, so it will not settle on the pickled cucumbers, and the brine will remain transparent. The taste of cucumbers will not be affected by how you add dry mustard.
Pour salted brine over the cucumbers
so that they are completely covered,
and cover with oppression (a wooden circle or plate), simply close the glass jars with plastic lids. It is recommended to place a cotton napkin under the circle in large pickling containers, and periodically rinse the circle or bend with water and pour boiling water over it while pickling cucumbers. By the way, this directly affects the taste and quality of cucumbers!
I put the mustard on the cucumbers just like that, without a bag, after a few minutes it settled and the cucumber brine became transparent.
Pickled or pickled cucumbers in mustard sauce according to this recipe are stored in a cool place, some do it in the cellar, and city dwellers do it in the refrigerator.
And my grandmother puts such sour mustard cucumbers on cabbage when the pickling season approaches in the fall.
For now, I’ll write here my grandmother’s simple recipe for delicious crispy sauerkraut with cucumbers, and in the fall I’ll try to move it into a separate post with a photo report.
Grandma's recipe for pickling sauerkraut
This cabbage can be prepared for the winter with barrel pickles.
For a bucket of already shredded cabbage you will need 1 full glass of salt.
A layer of cabbage (about 5 cm) is compacted and sprinkled evenly with a handful of salt, then another layer of cabbage goes on top, compacted, salted, and so on until the top of the enamel bucket (if you salt in a bucket). A very important point: with such dry salting of cabbage without brine, it is very important not to mix the cabbage with salt, but to compact it. The cabbage and salt laid in layers is covered with oppression, and something heavy is placed on it, for example, a jar of water. After a while, she herself will give cabbage juice, in which the fermentation process will take place. No sugar is added to this recipe, otherwise the cabbage will become slippery and the brine will be stringy.
Grandma always salted such cabbage in large barrels in the cellar, measured all the proportions like this: she compacted a bucket of chopped cabbage in layers with a glass of salt, distributing it evenly and so on to the top of the barrel, and, of course, she layered the cabbage with her pickles (she made layers of pickled cucumbers between layers of cabbage).
I hope you enjoy our family recipes for delicious mustard pickles and crispy sauerkraut!
Best regards, Anyuta.
You can also preserve cucumbers at your dacha using only cold water; this method of preservation takes much less time. The cucumbers turn out crispy and moderately salted, since clean water absorbs excess salt. Cucumber brine is very tasty; it can be used to prepare pickle soup. Cold canned cucumbers can be stored for up to three years in a closet in a city apartment. The recipe contains ingredients for and preparing one three-liter jar of cucumbers.
Ingredients:
- fresh cucumbers – 2 kilograms
- dill inflorescences – 3 pieces
- horseradish leaves - 1 large leaf
- garlic – 4 cloves
- black pepper – 3 peas
- black currant leaves – 5 pieces
- red capsicum - optional
- mustard powder – ½ teaspoon
- water – 1 liter
- salt – 100 grams
- baking soda - for cleaning jars
Dishes
- colander
- pot
- glass jars
- metal lids
- can sealing machine
- teaspoon
Preparation
Just wash the jars with baking soda and rinse well with cold water. Wash the cucumbers well; do not trim the ends. Wash horseradish leaves, currants, dill, red pepper. Peel the garlic, chop the horseradish leaves. In prepared jars, place horseradish and black currant leaves, dill, black and red peppers, garlic, then cucumbers on the bottom - as tightly as possible to the top
How to cook
- Heat the water in a saucepan slightly and completely dissolve the salt. Pour the prepared brine to the top of the cucumbers, sprinkle dry mustard on top. Cover the filled jars with lids; place plates under the jars for excess water. Cucumbers are salted for five days; there is no need to put them in a cold place.
- If a coating has formed on the cucumbers, and the cloudy brine has become more transparent, then the cucumbers are ready for seaming. Drain the brine as much as possible. Fill with cold tap water and drain again to remove all the turbidity. Once again, fill the cucumbers with cold water as much as possible. There should be no bubbles between the cucumbers.
- Remove the bubbles, cover with a metal lid and roll up; there is no need to turn over the rolled up jars. Leave the banks under control. If there is still air in the jar, fermentation will occur and the lid will swell. If the lid swells, open the lid, add water, and roll it up again.
- We serve the dish to the table. Serve canned cucumbers with cold water a month after seaming.
Step-by-step recipes for preparing crispy cucumbers for the winter using the cold method
2018-07-13 Natalia DanchishakGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
0 gr.
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Carbohydrates
4 gr.16 kcal.
Option 1. Classic recipe for cold cucumbers for the winter
Cold canning involves soaking cucumbers in brine for three days. The vegetable is not canned, but stored in glass or wooden containers in the refrigerator or cellar.
Ingredients
- a pod of Ogonyok pepper or chili;
- herbs and spices to taste;
- 800 g fresh medium-sized cucumbers;
- three slices of garlic;
- 100 g coarse rock salt.
Step-by-step recipe for cold cucumbers for the winter
Place the cucumbers in a wide bowl and fill with cold water. Soak the vegetable for several hours. Remove all dirt from the cucumbers and trim the ends.
Wash the hot pepper pod and cut it in half. We peel the garlic and chop it into slices. We wash the herbs and spices. We put everything on the bottom of a three-liter sterile jar in which we will prepare the vegetable.
Place the washed cucumbers tightly in a jar. Sprinkle salt on top and fill with cold boiled water. Close with nylon lids and shake vigorously until the salt crystals dissolve.
After three days, the liquid will become cloudy and the cucumbers will darken. Pour the brine into a saucepan and dilute it with water at the rate of one glass per bottle. Bring to a boil, cool and pour over the cucumbers. We send it to the cellar, closing it with lids.
For pickling, use small cucumbers. To ensure that the vegetables are evenly marinated, take cucumbers of approximately the same size. The most delicious snack is made from cucumbers with thin skin and pimples.
Option 2. Quick recipe for cold cucumbers for the winter with celery
Direct preparation will take no more than half an hour. While the cucumbers are soaking and fermenting, you can go about your business. Canning occurs without heating the brine.
Ingredients
- 600 ml spring water;
- kilogram of small cucumbers;
- four umbrellas of dried dill;
- ½ bunch of parsley;
- four bay leaves;
- 50 ml vodka;
- two slices of garlic;
- ten peas of allspice;
- 60 g coarse salt;
- four stalks of celery.
How to quickly prepare cucumbers for the winter in a cold way
We wash the cucumbers under running water. Remove the stalks. Place the prepared cucumbers in a container. Fill with cold water and leave for three hours. Place a lid on top and place a weight so that the vegetable does not float up.
Wash liter jars thoroughly. No need to sterilize. At the bottom of each jar we place a bay leaf, dill umbrellas and allspice peas. Fill the containers with cucumbers, compacting them tightly.
Wash the celery. Cut the stem into pieces along the length of the cucumber. Fill the spaces between the cucumbers with celery. Rinse the parsley. Peel the garlic and cut into slices. We fill the free space on top with parsley and celery leaves. Add garlic slices. Pour a shot of vodka into each jar.
Dissolve salt in cold water. Fill the contents of the jars with brine and close with nylon lids. Place on a tray, cover with a towel and leave for three days. Then drain the cloudy brine. Without removing the cucumbers from the jars, fill them with clean water and drain it. We repeat the procedure until the white coating is washed off. Fill again with clean water and roll up with tin lids.
For preparation, use freshly picked vegetables. This will keep the cucumber skin crisp. For brine, use spring or filtered water. The utensils used for cold preparation of cucumbers must be perfectly clean.
Option 3. Cold cucumbers for the winter with mustard
Cucumbers prepared this way are slightly sour. Mustard will make the vegetable crispy. The appetizer goes well with sauerkraut.
Ingredients
- ten kg of cucumbers;
- five liters of filtered water;
- 400 g dill umbrellas;
- horseradish root;
- two heads of garlic;
- 100 g cherry leaves;
- 100 g coarse salt;
- half a glass of dry mustard.
How to cook
Rinse the leaves of the plants thoroughly under running water. Do the same procedure with cucumbers. Trim the ends. Peel the horseradish root and chop finely. Chop the peeled garlic cloves into thin slices. Visually separate the leaves, horseradish and garlic into three parts.
Place one part on the bottom of a clean jar. Then stack the cucumbers tightly vertically. Lay out the second part of the greens and another layer of cucumbers. Repeat until you run out of ingredients.
Sprinkle mustard powder on top. Dissolve coarse salt in five liters of filtered water. Fill the contents of the jars with cold brine. The liquid should completely cover the cucumbers. Close the jars tightly with a nylon lid and refrigerate.
Do not use iodized or sea salt to prepare the brine. A coarsely ground stone grinder is best suited for this. Pre-soak the cucumbers overnight to remove any bitterness.
Option 4. Cold cucumbers for the winter in a barrel “Rustic style”
Everyone knows that the most delicious cucumbers for the winter are obtained in wooden barrels. They used to make them big. Today you can buy small-sized tubs, which will allow you to pickle cucumbers even in an apartment. This recipe involves pickling a lot of vegetables.
Ingredients
- one hundred kg of cucumbers;
- seven kg of rock salt;
- half a kilogram of horseradish root;
- kg of cherry and currant leaves;
- three kg of dill;
- kg parsley and celery leaves;
- half a kilogram of horseradish leaves;
- 300 g garlic;
- 100 g fresh hot pepper.
How to cook
Rinse the spicy herbs. We sort through and remove moldy, rotten and dried leaves and stems. Leave the washed plants to drain. Peel the garlic and horseradish root, rinse and cut into small pieces.
We place a third of the prepared plants on the bottom of the barrel. Wash the cucumbers thoroughly. Place vegetables on top. Shake the barrel slightly so that the cucumbers settle tightly. Place another piece of greenery on top. So we put the ingredients until the greens and vegetables are gone.
Dissolve salt in filtered water. Strain the brine through a clean cloth and pour it over the cucumbers. After a couple of days, when the fermentation process begins, we seal the barrel and transfer it to the basement.
The preparation of the barrel begins three weeks before pickling the cucumbers. The container is filled to the top with water so that the wood swells and the cracks disappear. Then the water is drained and the barrel is washed with soda solution. The container is filled with boiling water. The cooled water is drained. The inside of the barrel is rubbed with garlic.
Option 5. Cold cucumbers for the winter in a plastic barrel with coriander
Glass, wooden or plastic containers are used to prepare cucumbers. The plastic container is washed with a soda solution, rinsed, doused with boiling water and wiped dry. Rub the inside with garlic.
Ingredients
- fresh cucumbers;
- 60 g of rock salt per liter of spring water;
- horseradish root;
- garlic;
- cherry, horseradish, currant, grape leaves;
- coriander;
- allspice and bitter pepper;
- dill umbrellas;
- plastic barrel with a volume of 15 liters.
How to cook
We wash the plant leaves and dill umbrellas under running water. Carefully sort through and place on a kitchen towel to get rid of excess moisture. Soak the cucumbers for several hours.
Place some of the herbs and spices on the bottom of the prepared barrel. Place a layer of cucumbers on top and shake lightly. The next layer is to add spices and herbs. So we fill the barrel almost to the top. The last layer should be plant leaves.
Dissolve rock salt in water. We lower the barrel with cucumbers and herbs into the basement. Strain the brine and fill the contents of the container with it. Close the lid tightly. After three days, open the barrel, add brine and close tightly again.
Before planting the cucumbers, they must be doused with boiling water and then immediately doused with cold water. This will preserve the color of the fruit. It is advisable to take cucumbers of the same size, so they will be salted evenly.