Pickled cucumbers for the winter in jars in a cold way. How many days do you need to pickle cucumbers

To begin with, we cut off the bottoms of the cucumbers and soak them in cold water for several hours.

Then, when the cucumbers are soaked, carefully wash the jars, sterilize (I do this in the oven, you can use the kettle, steam, to whom - which is more convenient and familiar).

We are waiting for the sterilized jars to cool down so as not to burn ourselves and begin to lay our ingredients in them.

At the bottom, I spread the garlic, peppercorns, then I throw the dill into the jar and start laying the cucumbers tightly.

When the jar of cucumbers is packed tightly, I put a leaf of horseradish on top and you can also dill.
And then I pour salt into the jar. On a three-liter jar I take an unfilled pile of salt per centimeter.

I pour this salt on top cold water, I try to pour it in gradually so that the salt dissolves, if it doesn’t have time, then it will still dissolve itself later.

I put such a jar on a plate, because brine flows out during the fermentation process, I cover it, but do not close it, with a nylon lid and leave it to sour for 2-3 days.
Turbidity and the appearance of such a foam should not be frightening, this is a normal sourdough process.

After 2-3 days, depending on what degree of pickling cucumbers you like, I pour the brine into a saucepan and boil for about a minute. At the same time, I add a little water, because the brine may not be enough.

Then I immediately pour this brine back into the jar and roll it up with a sterilized lid. Someone closes with nylon, but I prefer to roll up.

I turn the rolled cans over and leave to cool for a day under a warm shelter, for example, under a jacket.

In principle, that's the whole manufacturing process, but I still put all the cans with capping, before lowering them into the cellar, for several days in the refrigerator, then they do not explode in the future.

Turbidity in jars with pickled cucumbers should not be frightening, this is normal, over time it will settle into a sediment that will be present in the jar, and this is also normal.

She herself was frightened of this for the first time, she thought that nothing had happened, but it turned out that the cucumbers were good.
Such pickled cucumbers they turn out very tasty, crispy, they can be in pickle and so, with potatoes, in salads. My husband can’t be torn off the jar in winter, he even drinks brine (not from a hangover, but just like that :)).

By the way, such cucumbers can not be rolled up with a lid, but immediately closed tightly with nylon, sour a couple - three days and in the refrigerator, you get excellent salted cucumbers that you can eat now.

I also suggest trying to prepare

Everyone has dishes "from childhood". For the majority - fragrant grandmother's pies, rolls, sweet jam. And I have a special dish - my mother's unforgettable pickled cucumbers.

Why unforgettable? Because everyone who tries them writes down the recipe so that they can reproduce at home and not miss anything.

Pickled cucumbers differ from pickled ones in their acidity and piquancy. I love both types of canned cucumbers, but I simply can’t imagine a traditional meat salad except with pickled cucumbers.

So, let's get down to cooking. This time I had the opportunity to select the smallest and youngest cucumbers, so I put them in liter cans. If the cucumbers are medium or large, it is better to take three-liter jars.

For cooking three liter jars pickled cucumbers I needed:

4 dill umbrellas

4 liter jars

No, no, I was not mistaken with the number of cans. In the process of fermentation, cucumbers lose their elasticity, so the cucumbers of one jar are distributed among the rest before corking.

The amount of spices is little secret : with garlic and cherry leaves you can not be afraid to overdo it, but with horseradish and dill you need to be careful, guided by the principle, less is better than more.

The composition of the brine is very simple.:

4 tablespoons of salt without a slide (at the rate of 1 tablespoon per jar)
- 3 tablespoons of vinegar
- 2 liters of water

Difficulty of preparation: low.
Time for preparing: 3 days in total, or 1.5-2 hours if you count the time spent directly working with cucumbers.

If cucumbers are selected a couple of days before canning or earlier, then I pre-soak them in cold water for 1-2 hours. If only from the garden, then just my cucumbers.

My cherry leaves, dill umbrellas and let the water drain. I clean the garlic and horseradish from the peel and cut it: garlic - into slices, horseradish - into strips.

In washed and sterilized jars I put cherry leaves, dill, garlic, horseradish.

I pack cucumbers tightly.

I boil the brine, adding only salt. I save the vinegar for last.

I fill jars with cucumbers with brine.

I cover with nylon lids, turned upside down. And I leave it to ferment for two days.

During this time, the brine becomes cloudy, foaming, so it is better to substitute deep plates or bowls under the jars.

Two days later I get quite edible salted cucumbers. Sometimes at this stage the conservation process ends with me, because the cucumbers are eaten in an instant under the guise of “tried”.

But this time I was lucky, and I finished what I started.

So, after two days, I pour the brine into the pan and bring it to a boil again. Attention! You need to be careful, as this brine is very foamy. And the foam is just not needed - it must be removed with a slotted spoon.

While the brine boils, I compact the cucumbers, distributing one jar over the other three.

I fill the jars with brine brought to a boil again and leave for 10 minutes. Then I drain again. Once again I bring the brine to a boil, at the end I add vinegar.

Now I pour cucumbers in jars with brine and cork them.

I wrap the jars with a blanket until they cool completely.

Peculiarity: even after repeated boiling, the brine remains cloudy. It's not scary at all. Yes, pickled cucumbers are transparent, and pickled cucumbers are not very attractive in appearance in a jar, they may have a whitish coating.

Before serving, cucumbers should be rinsed with cold water, and they will again acquire an appetizing appearance.

But in winter, when you really want sour and salty at the same time, you just need to get a jar of pickled cucumbers from the cellar and enjoy the taste!

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The theory of an ideal appetizer, I don’t remember who formulated it (maybe even by me), believes that an appetizer should be simple. Snacks should be affordable and timely. It must be delicious. And the pickle from it should treat in the morning what is popularly called "hangover".

This theory fits perfectly: sauerkraut- the most ideal appetizer - I love them, as well as pickled cucumbers.

During my childhood, my grandmother in the village in the summer salted and fermented all kinds of garden vegetables, including cucumbers. In the village, cucumbers were sown a little - some a couple of acres. With constant care, weeding, pest control, the cucumber harvest was always excellent, even despite the raging phyto-sores. Cucumbers were salted in a huge oak barrel, I can’t even remember how big. I was small then, and the barrel seemed huge to me! And in winter, pickled cucumbers were dug out of the barrel with a bare hand, and were used just like that, and as an appetizer for a fiery rural pervak.

I still can not reliably figure out how to properly - sour, salt, or something else. Apparently, after all, sour.

Salting is a way of preserving food by preserving it in salt - dry, or in the form of brine. The increased salt content kills microbes, thereby preserving the product for a long time. Cucumbers are salted by simply pouring them with saline and keeping them in barrels for a very long time. This is how salted cucumbers are made (I don’t like them since childhood). As soon as the cucumbers are salted, they become lightly salted, they are immediately eaten.

Marinated - cucumbers are marinated with vinegar and canned. Also a product for an amateur.

In my opinion, The best way preservation of cucumbers - pickling. Actually pickled cucumbers are a combination of pickling and fermentation. That's what they did when I was a kid. The essence of fermentation is the formation of lactic acid, which has preservative properties. The exquisite taste of pickled cucumbers is provided precisely by lactic acid.

pickled cucumbers can be stored in the cellar in oak barrels. But in a city apartment, it is better to preserve them after fermentation. My mother still does this, rolling pickled cucumbers into liter jars, which are on the shelf, at room temperature, in cloudy brine, and never spoil or “explode”. Amazing process.

And in winter, as needed, pickled cucumbers are used: just like that, and as an appetizer, and in, and you can even cook meat or.

Pickled cucumbers in jars. Very tasty!

Ingredients (8-10 cans)

Cucumbers 8 kg
Pickling "broom" 1 bunch
Garlic 3 heads
Non-iodized rock salt taste

In home canning pickled cucumbers, three stages can be distinguished. Salting, canning, consumption.
By far the most enjoyable is the use. It's hard to argue here.
First you need to choose cucumbers. Best suited are small and green cucumbers, a pleasant green color and black pimples. For some reason, it is believed that cucumbers with white pimples are not suitable for pickling. Didn't check, I confess. Hollow and bitter cucumbers do not salt, you can ruin everything. It is important that the size of the cucumbers allows you to put them in a liter jar, and tightly enough.
Cucumbers must be sorted out, removing ponytails, damaged fruits and any debris. Next, wash the cucumbers well. Very carefully and under running water. Cucumbers must be soaked in cold water for several hours. Then rinse again.
You need a salting "broom". Its composition is the subject of endless discussions. But, as experience shows, grannies at the local bazaar will advise on this issue at the level of an academician. Usually, the "broom" includes whole stems of mature dill (with seeds), a currant branch with leaves, fennel, sometimes an oak branch, and almost always a cherry branch. An obligatory component is horseradish leaves. Usually such a broom is sold either fresh or dry. What actually for salting is almost indifferent. The broom should be washed and cut into large pieces - in pieces as wide as the width of the palm.
Garlic, of course, young - this year. Remove all teeth from the husk and wash.
It is better to ferment cucumbers in a barrel. But if you are going to preserve cucumbers in jars, then you can use an ordinary enameled bucket. The bucket should be placed in a large and deep bowl - a basin.
Place the cucumbers tightly in a bucket, sprinkling with peeled garlic cloves.
On top of the bucket, leave a space approximately the width of the palm of your hand. And lay the chopped and washed pickling broom on top.
Next, the salting process begins. Pour ordinary water into a regular three-liter jar. room temperature. You will need 1.5-2 cans per bucket. Pour 6 (six) tablespoons of non-iodized rock salt into each jar. Salt - without a slide. It's hard for me to say how much it is in grams, look at the photo. But, important point, do not oversalt, otherwise it will not be fermentation, but salting. Just today they were finishing conservation, a neighbor came to “clarify” the amount of salt, because. overdid it last year. Addendum: I did not immediately realize just to weigh - weighed. It turns out that 6 of those spoons of salt weighed 120-130 grams.
Stir salt in water until completely dissolved. Brine pour into a bucket with prepared cucumbers. It is necessary that the brine completely covers the cucumbers and partially the “broom”.
Top the cucumbers with a flat circle or an inverted plate. And upload! Yes, you don’t need to put a pound weight on top, so you can crush the cucumbers. A three-liter jar of water is enough.
Now push the basin with the bucket into a corner, away from the sun and light. And forget about cucumbers for 4 days.
If the room is hot, fermentation will be very fast, and most likely three days will be enough. By the way, in a day the cucumbers will be lightly salted, and they can already be “tasted”. But, don't get carried away!
As a result, the taste of cucumbers should be - still slightly salted, but have already begun to sour. Something average. A cloudy white color of the brine will indicate that lactic acid fermentation is proceeding successfully.
On the 5th day, we start canning.
I recommend using liter jars. Very comfortably. Suitable size. The remains of the pickling broom, garlic - discard. Strain the brine from the bucket and pour into a large enamel pan. Put the saucepan on fire. Attention! Watch out for foam. The foam rises quickly. The foam should be removed with a wooden spoon.
In the meantime, arrange the cucumbers in jars.
As soon as the brine boils - pour into jars with stacked cucumbers.
Pour the pickle on the cucumbers to the very top.
Next, cover the jars with a clean towel and leave for 7-8 minutes.

Step-by-step recipes for making crispy pickled cucumbers for the winter

2018-07-05 Natalia Danchishak

Grade
prescription

399

Time
(min)

servings
(people)

In 100 grams of the finished dish

0.9 gr.

0 gr.

carbohydrates

3 gr.

17 kcal.

Option 1. The classic recipe for pickled cucumbers for the winter

Cucumbers are pickled if the marinade is not vinegar, but lactic acid, which is produced during the fermentation process. It is thanks to her that the brine turns cloudy, and the taste of the vegetable is saturated.

Ingredients

half a chili pepper;
50 g of rock salt;
two kilograms of fresh cucumbers;
five slices of garlic;
currant and cherry leaves - 20 g each;
ten peas of allspice;
100 g dill;
seven bay leaves.

Step-by-step recipe for pickled cucumbers for the winter

We wash the cucumbers, place in a deep container, pour clean water and soak for six hours. Greens and spices are placed in a colander and washed under running water. We discuss.

Wash the jars thoroughly and sterilize over steam, or put them in the oven for a few minutes. At the bottom we lay half of the spices and herbs. We fill the jars with cucumbers, filling them two-thirds of the volume. Place the rest of the herbs and spices on top.

We prepare the brine by dissolving salt in three liters of spring water. Pour the cucumbers in jars with brine and leave to infuse for three days. Then pour the brine into a saucepan and bring to a boil.

Pour the contents of the jars with boiling brine, cover with tin lids and sterilize in a water bath. Banks of three liters - 20 minutes, liter - 15 minutes. Using the key, seal tightly, turn over and cool, wrapped in a warm blanket.

Water for the preparation of brine, take spring or filtered water with a high level of hardness. Before sourdough, be sure to soak the cucumbers for several hours.

Option 2. A quick recipe for pickled cucumbers for the winter in an open way

The traditional way of preparing pickled cucumbers does not involve rolling them into jars. If they are stored in a glass container, it is closed with nylon lids. Cucumbers can be fermented in jars, barrels, or an enameled bucket. This method allows you to ferment vegetables quickly and easily.

Ingredients

800 g of dill;
850 g of rock salt;
ten kilograms of fresh medium-sized cucumbers;
200 g of garlic;
100 g horseradish leaves;
ten liters of spring water;
100 g cherry leaves;
chilli;
30 g of horseradish root.

How to quickly cook pickled cucumbers for the winter

Soak the washed cucumbers for at least six hours in cold water. Peel the horseradish root and cut into small pieces. Remove the seeds from the chili pepper and remove the stem. Cut into rings. Rinse the leaves of horseradish and cherries. Rinse the dill greens and cut into 15 cm sprigs.

Rinse the barrel with a concentrated decoction of walnut leaves. Crush two cloves of garlic through a press, and rub the inside of the container with it.

Divide greens and spices in half. Put one part on the bottom of the barrel. Fill the container with cucumbers, tamping them tightly. Top with the remaining spices and herbs.

Boil ten liters of spring water by adding salt to it. Cool the brine and pour over the vegetables. Top with a thick cotton cloth and close with a wooden lid. Install oppression from above. Leave the barrel of cucumbers for a few days in the room, then transfer to the cellar.

You need to make sure that the cucumbers are covered with brine, if its level drops, prepare a brine from water, citric acid and salt. Pour it into the barrel. In this way, cucumbers can be cooked in a saucepan or bucket.

Option 3. Crispy pickled cucumbers for the winter

Pickled cucumbers are a favorite snack of many people. Depending on the recipe, they can turn out soft, or vice versa, crispy and juicy. A large number of herbs and spices will make the taste of vegetables spicy and piquant.

Ingredients

fresh cucumbers - one and a half kg;
rock salt - 25 g per liter;
two bay leaves;
a small head of garlic;
blackcurrant leaf;
hot pepper ring;
dill with seeds - a sprig;
a small sheet of horseradish;
black pepper - five peas;
celery - a small branch;
allspice - three peas;
tarragon sprig.

How to cook

Cucumbers of approximately the same size are placed in a deep basin and filled with clean water. We leave for eight hours.

Wash jars carefully. We discuss. Spices rinse. Break the garlic into slices and peel. At the bottom of each jar we put a little prepared spices and two cloves of garlic.

We lay out the cucumbers in jars, layering them with spices and garlic. Pour ice cold spring water into the pan and dissolve the salt in it. Pour cucumbers with brine and leave for three days, covered with lids.

Drain the cloudy brine into a saucepan. Put on fire and bring to a boil. Pour the cucumbers again and hold for a quarter of an hour under the lids. Then we repeat the procedure. We sterilize the lids and repeat the procedure. We roll up the jars, turn them upside down and cover with a blanket. We leave to cool for a day.

The fermentation process is considered complete if the brine has stopped foaming. If the lids are swollen, open the jars and boil the brine three times, pouring cucumbers over them. Rinse the pickled vegetables to remove any white residue before serving.

Option 4. Pickled cucumbers for the winter with mustard

Pickled cucumbers with mustard are crispy, very tasty and juicy. To taste, they resemble barrel.

Ingredients

ten kg of fresh cucumbers;
peeled horseradish root;
half a glass of dry mustard;
100 g cherry leaves;
400 g dill with umbrellas;
two heads of garlic.

Brine

five liters of spring water;
400 g of finely ground rock salt.

Step by step recipe

Sort the cucumbers, wash and soak in cold water for six hours. Wash the enamel pan thoroughly, pour boiling water over it.

Rinse cherry leaves and dill sprigs and pat dry. Lay a layer of greens on the bottom of the pan. Arrange the cucumbers on top of each other tightly. Then another layer of leaves. So fill the pan, alternating layers.

Throw out the mustard. Dissolve the salt in five liters of spring water and pour the cucumbers with the resulting brine so that it completely covers the vegetables. Cover with a plate and place the load on top, after dousing it with boiling water. Leave for a few days until the fermentation process stops. Store cucumbers in a cellar or basement.

You can pour the mustard directly into the pan, or place it in a cloth bag, lower it into the brine and remove it when the fermentation process is over. Cucumbers will turn out even tastier if you remove the plate from time to time and rinse it with boiling water.

Option 5. Pickled cucumbers for the winter under nylon covers

Pickled cucumbers are prepared simply and have a rich taste. The method of preparation depends on the lids that close the jars during the fermentation process. Pickled cucumbers are even served on the festive table.

Ingredients

fresh cucumbers - three kilograms;
rock salt - 50 g;
garlic - four cloves;
cherry leaves - six pieces;
fresh dill - a bunch;
hell leaf.

How to cook

Wash the cucumbers, cut off the ends and place in a container. Pour cold water over the vegetables and leave for at least six hours to prevent them from shrinking during the fermentation process.

Wash three-liter jars thoroughly with soda. Rinse and dry. Put dill, peeled garlic cloves, cherry and horseradish leaves on the bottom of the containers. Now lay out the cucumbers tightly.

Cover the vegetables with sprigs of greens, garlic cloves, horseradish leaves and cherries. Dissolve rock salt in a glass of spring water. Pour the brine into the jar of cucumbers and top up with spring water. Close the containers with nylon lids and leave in a warm place for several days. When the fermentation process is completed, send the jars to the cellar for storage.

Keep in mind that during the fermentation process, the brine will foam and pour out of the jars, so place them on a towel or cloth.

Pickled cucumbers without sterilization for the winter this year I cooked for the first time. It just so happened that up to this point my mother-in-law supplied me with them, but last year she didn’t get them, and I decided to learn how to cook such pickles myself.

Having pictured in my head a bunch of difficulties in carrying out this plan, I was pleasantly surprised that it took me a minimum of effort. Believe me, pickling cucumbers for the winter is very simple! This requires a minimum of ingredients, and they store well. True, I store in the refrigerator, but both the cellar and the basement will be an ideal pantry for harvesting. But in an apartment at room temperature, I would not recommend storing such an appetizer - it can ferment again.

So, let's prepare all the ingredients for creating a dish according to the recipe and start cooking!

Rinse cucumbers in water and put in a deep container. Fill with cold water and leave for at least 3-4 hours, maximum overnight.

Then we salt the water. Peel the garlic cloves, immediately rinse them in water and cut into large pieces, adding to the cucumbers.

Put the washed leaves of cherry, oak or horseradish in a container. Both horseradish leaves and oak leaves "leave" the crunchiness of pickled vegetables. Add dill umbrellas if you have fresh ones available. If not, then pour the dried ones - I have prepared them since the summer. However, do not add fresh dill - it can acidify the water!

Let's add salt. Never use salt with iodine additives!

Fill everything with cold water straight from the tap.

To make it more convenient to ferment cucumbers, I cut off the neck of a 5 liter container, and I got a plastic tub. I poured the brine there and laid out the cucumbers and other ingredients.

Then, on top of all the ingredients, we will install a plate or saucer, place a weight or other oppression on it. I use a 1 liter or 0.5 liter jar filled with water and sealed with a lid. In this form, we leave our workpiece for 4-5 days at room temperature. If you are hot, then fermentation will happen faster - within 3 days. If it's cold, then later - within a week. The brine will become cloudy and take on a whitish tint - this is normal! There may even be milk foam.

After the specified period of time, put the pickled cucumbers in a bowl, pour the brine into a saucepan or pan, and discard the rest.

Be sure to pour the brine through a strainer. After that, place on the stove and bring to a boil to neutralize the yeast, which stops growing at temperatures above 40-45 C. Be sure to cool the brine for 3 hours.