Pickles: my grandmother's recipe (cold method). How to properly store pickled cucumbers at home Pickling cucumbers for storage in an apartment

Pickled cucumbers according to this recipe are preserved without adding vinegar or other acids. They turn out crispy and very tasty, they are perfectly stored all winter, and even more than one, in an apartment at room temperature!

Our pickles in jars are in no way inferior to real ones in barrels, and there is no need to be afraid that they will sour.

for two 3-liter jars of pickles

• 4 kg small cucumbers (or 3 kg medium)
• 5 liters of brine: per 1 liter of water - 1.5 tbsp. tablespoons coarse non-iodized salt
• greens (not all of them):
  - horseradish leaves 3-5 pcs
  - black currant leaves 20-30 pcs.
  - cherry leaves 10-15 pcs
  - walnut or oak leaves 5-10 pcs.
  - dill sprigs with seeds 4-5 pcs.
• 3-5 pods of hot pepper
• horseradish root (optional)

Video recipe for pickling cucumbers for the winter:

1. We prepare the products. Wash all the spices and cucumbers well.

   Tip: To make pickled cucumbers crispy, use only varieties suitable for pickling - with dark pimples. And also add horseradish leaves or root, or walnut or oak leaves. I took horseradish, walnut, currant and cherry leaves. Cut large leaves into several pieces with scissors. Only old dill with seeds will do.

   
   

   Products for pickling

2. Before pickling cucumbers, fill them with cold drinking water until they cover and leave for several hours or at most overnight. This is necessary so that the cucumbers are not empty after pickling and that they do not take the brine from the jars; it also contributes to crispiness. But if the cucumbers are just from the garden, there is no need to soak them.

   
   

   Soaking cucumbers

3. After this, drain the water from the cucumbers and wash them.
4. Cut the hot pepper and peeled horseradish root into pieces.

   
   

   Cutting peppers and horseradish

5. Place some of the leaves and a few pieces of pepper and horseradish, if using, on the bottom of a large saucepan or other container. Then a layer of cucumbers (no need to trim the ends). Then spices again. In this way we transfer all the cucumbers, making the last layer of leaves.

   
   

   Toss cucumbers with spices

6. Stir salt in cold drinking water.

   
   

   Pickling brine

7. Pour the resulting brine over the cucumbers to cover. It took me about 5 liters of brine.

   
   

   Fill the cucumbers with brine

8. We place a flat plate on top and place a 3-liter jar of water on it as a weight so that the cucumbers do not float.

   
   

   Leave for salting

9. Leave for pickling for 2-5 days depending on the temperature in the house. If it’s hot, then 2-3 days will be enough, and if it’s cool, up to 5 days. A white film will appear on the surface of the brine - do not be alarmed, this is not mold, but lactic acid bacteria. The readiness of the cucumbers can be checked by taste, and they will also change color.

   
   

   Pickling cucumbers for the winter

10. Now we drain the brine from the cucumbers into another container, we will need it later.

    
    

    Pickled cucumber brine

11. We throw away the greens and spices, and wash the cucumbers themselves in water.

    
    

    
    

    We wash the cucumbers

12. We put them in well-washed jars.

    
    

    Pickled cucumbers in jars

13. Bring the brine to a boil.

    
    

    Boil the brine

14. Pour the brine into the jars to the very top and cover with lids (the lids can be washed well, but I always boil them for a few minutes just in case). Leave for 10 minutes.

    
    

    Fill with boiling brine and let stand for 10 minutes

15. Then pour the brine back into the pan and bring to a boil again. At this time, cover the jars with lids.
16. Fill the cucumbers with boiling brine again, so that a little of the filling overflows (we place the jars on plates).
17. We roll it up with a machine.

    
    

    Covering pickles for the winter

18. Turn the jars upside down and wrap them in a warm blanket until they cool completely.

    
    

    Turn over and wrap the jars

19. We put the cooled jars of pickles in the pantry or cellar for storage until winter :). At first, the brine in them will be cloudy, but after a while it will clear, and a sediment will form at the bottom.

Pickled cucumbers without vinegar

The recipe for pickling cucumbers is not at all complicated and I think you will definitely succeed - and in winter you will enjoy tasty and healthy cucumbers, as well as add them to various dishes /

It’s not difficult to prepare cucumbers for the winter to store in your apartment! The recipe for pickled cucumbers is very easy, with just one filling. The cucumbers are crispy and tasty and, most importantly, keep well. Try cooking!

Ingredients for one liter jar:

• Cucumbers – 500 g.,
• Garlic – 1 tooth,
• Allspice – 2 pcs.,
• Black pepper – 5-6 pcs.,
• Cloves – 2 pcs.,
• Horseradish leaf, dill umbrella,
• Currant and cherry leaves - 2 pcs.,
• Salt – 1 tsp,
• Sugar – 2 tsp,
• Vinegar 70% - 0.5 tsp.

Preparation:

We prepare cucumbers and jars (more details in the video below). This stage is very important for quality conservation.

Pour boiling water over cherry, currant, horseradish and dill leaves for a couple of minutes.

Place in jars: garlic, peppercorns, cloves, currant leaves, cherries, horseradish and half of the dill.

Cut off the ends of the cucumbers, place them vertically in jars, the second row horizontally. Large cucumbers can be cut into rings or small tomatoes can be added on top.

Add sugar and salt and pour boiling water.

We put the jars in a pan, and be sure to put a cloth on the bottom. Cover with lids.

Sterilize after boiling for 10 minutes. Take it out and add vinegar. Roll up and turn over. Leave to cool under a warm blanket.

Store in a dark place. Happy preparations.

Traditional pickling of cucumbers is done in barrels, bulk tanks or other large containers. This method is not suitable for producing pickles in an apartment, since placing suitable containers is impossible or represents significant inconvenience, so experienced housewives have learned to carry out pickling in ways more suitable for home conditions - in jars.

Preparing pickles for the winter is a responsible job. To make the product not only tasty, but also healthy, it is recommended to use the cold salting method. When processing, you should use high-quality water, preferably raw. Boiled water is considered the least suitable basis for salting, but in the absence of spring, well or distilled water, boiled water from central water supplies is also used.

Preparing food for pickling

For proper pickling, only salt, herbs and spices are used. Various recipes indicate the predominant presence of certain ingredients, the addition of which determines the taste, color and consistency of the prepared cucumbers.

For those who love crispy cucumbers, it is recommended to pick only small fruits for pickling, no longer than 5–7 centimeters. In such vegetables, voids have not yet had time to form and the seeds have ripened, so the fruits have a hard texture both outside and inside. Small cucumbers do not absorb excess water, so they are least susceptible to softening during the salting process.

If large fruits are to be pickled, experienced housewives cut them into slices, and sometimes even remove the seeds, leaving only a strip of white layer near the peel. Removing seeds from a cut cucumber allows you to avoid internal voids in the fruit, so the slices retain some hardness, but they will not crunch when eaten, since the cucumber pulp will be saturated with brine when cut. These slices are great for adding to salads and pickled dishes.

• Bay leaves.
• Blackcurrant leaves.
• Cherry leaves.
• Horseradish root.
• Grape leaves.
• Oak sheets.
• Dill umbrellas.
• Peppercorns (black, allspice, red and white).
• Hot pepper (any hot variety).
• Garlic.
• Tarragon.
• Basil.
• Mint.

It is better to add spices in the amount appropriate to the recipe, but the richness of the spices also needs to be taken into account. If you know that garlic is very pungent, then you should add it to the brine carefully, and if possible, reduce the portion indicated in the recipe. Dill umbrellas are always added fresh, but if you couldn’t get them, you can also use dried parts of dill; in this case, the portion must be increased, since dried herbs are very different in richness from fresh ones.

All prepared products should be washed thoroughly, spines should be removed from cucumbers, if any, and garlic should be peeled. Before processing, you need to taste the cucumbers; if some fruits are bitter, it is better to soak them in cold water. Spices must be chosen carefully; you should not use fading leaves or peppers; dried garlic is not recommended for pickling; only fresh ingredients will allow the brine to be fully absorbed and give the cucumbers a special taste and aroma.

The nuances of successful salting

To make cucumbers successful, you don’t need to roll up a lot of jars in one day. It is recommended to pickle cucumbers in small jars according to several recipes, try each flavor after a few days, and only then begin mass processing.

Of course, experienced housewives have long had their favorite recipe, but for beginners in this business, the sampling method is very desirable, otherwise they will not understand the final taste of the product.

• It is best to pickle cucumbers on the day of harvest.
• The fruits need to be sorted by size and salted each separately. Soft, damaged, yellowed or whitened are not suitable for pickling.
• Do not use water containing chlorine.
• Pre-soaking the fruits in cold water will eliminate possible bitterness. You can soak cucumbers for 2 to 12 hours, changing the water hourly. The soaking period depends on the amount of bitterness in the fruit.
• Pickling jars should be thoroughly washed and sterilized, this facilitates longer storage.
• It is recommended to choose cucumber varieties suitable for pickling. Rodnichok and Nezhensky are excellent. Cucumbers of these varieties have an increased density, so if properly salted, they will crunch appetizingly, rather than become saturated with water and become limp.
• To give cucumbers a characteristic taste, like those cooked in oak barrels, you need to add more oak leaves, currants and cherries.
• Store jars of pickles in a cool place; a cellar or refrigerator is best.
• If the jar is opened, it is advisable to consume the product within 72 hours, but even after this time the cucumbers will not spoil. Fruits covered with a slimy, salty film can be washed well in running water and used to prepare pickled dishes that are subject to heat treatment.

Recipes

The classic method of pickling cucumbers using the cold method involves keeping the fruit in brine for several days. In this case, the product is not canned, but is suitable for consumption for 6–9 months when stored in the refrigerator or cellar.

Preparing one three-liter jar takes no more than half an hour. Cold pickling of cucumbers is a fairly simple procedure, but the ratio of salt and water must be strictly maintained, otherwise the product may be spoiled.

Classic recipe

For salting you should take:

• 700-800 grams of fresh cucumbers;
• 1 hot pepper of the Ogonek variety or chili;
• 3 cloves of fresh garlic;
• 100 grams of rock salt or 80 grams of “Extra” salt;
• spices, herbs and plant leaves - to taste.

It is necessary to soak the fruits in cold water for several hours. If not all contaminants have been removed during pre-treatment, they should be removed and, if necessary, the contaminated areas and the ends of the cucumbers should be trimmed. At the bottom of the jar you need to place slices of cut pepper, garlic and selected spices with plants. Cucumbers are placed on top of these ingredients. This is usually done vertically, but if the size of the fruit allows you to lay them horizontally, then you can do it that way. The installation method will not affect the taste of the product. The top is generously sprinkled with salt, and then the jars are filled to the brim with cold water and rolled up.

It is not necessary to use specialized devices for seaming; pickles processed in this way can simply be closed with a nylon lid and stored in a cool place.

After 2-4 days you need to check the progress of the process. If the liquid becomes cloudy and the vegetables become darker in color, drain the brine and dilute with fresh water; adding one glass of water is enough. The resulting liquid must be boiled and then poured back into the jars of cucumbers. It is better to immediately roll up the jars with hot brine and turn them upside down, leave them in this position until they cool down, and then put them in the cellar or refrigerator for long-term storage.

With vodka

This cooking method is well suited for thin-skinned fruits. Vodka added to the brine prevents color loss, so the cucumbers remain bright green.

For preparation you will need:

• 1 kilogram of small cucumbers;
• 2 dill umbrellas;
• 5 currant leaves;
• 1 head of garlic;
• 100 grams of vodka.

Salting should be carried out in the following order:

1. 1. Wash the fruits thoroughly and trim the ends.
2. 2. Mash the dill umbrellas and currant leaves with your hands so that they release the juice.
3. 3. Peel the garlic and cut into slices.
4. 4. The prepared ingredients should be placed in layers in a large saucepan and filled with a brine of vodka, two tablespoons of salt and one liter of water.

You need to put a plate of the appropriate size on top and press it down with a weight, for example, put a jar of water. In this form, the workpiece is left for salting. It is advisable that the room be warm, but not hot. This salting works best at room temperature. Within a day, the appetizer can be served. Such cucumbers are called lightly salted; they are not intended for long-term storage at home, so you should not cook them in large quantities.

These recipes can be supplemented with other ingredients, the main thing is to maintain the correct balance in the ratio of water to salt.

Under no circumstances should vinegar or citric acid be added to the brine, since real salting is carried out without them. Vinegar and citric acid are used to prepare marinades, so they make cucumbers pickled, and this is a completely different category of preparations.

Recipe for barrel cucumbers
Ingredients for cooking:

I will give proportions based on a 3-liter bottle.

If you salt more bottles, increase the amount of ingredients according to the number of jars.

So, for one 3-liter bottle we need:

Cucumbers - 1.5 kilograms (it is advisable to take medium-sized and even cucumbers).

Water - 1.5 liters. We take regular cold water; there is no need to boil it. But, if you are afraid to take unboiled water, you can boil the water and then cool it.

Salt - for 1.5 liters of water you will need to put 3 tablespoons of salt. I measured the salt not with spoons, but with an ordinary faceted glass from Soviet times. We pour a small glass of salt, as shown in the photo.

Spices for pickling:

Horseradish root - several small roots cut into small pieces. Pickled cucumbers like barrels

Horseradish leaves - 1 green leaf, cut into small pieces.

Garlic - 2 cloves, cut into large pieces.

Dill - several branches - umbrellas with seeds.

Black peppercorns - 8 - 10 peas.

Bay leaf - 5 - 6 pieces.

Blackcurrant and grape leaves - if you have these leaves, you can put a few of them in a jar, and if not, you can do without them.

Preparation:

1. Wash the cucumbers and soak them in a bowl in cold water for 2 hours. This is necessary so that our cucumbers turn out hard and crispy.

2. Wash the bottle well, it is highly advisable to wash it with soda and then rinse thoroughly with water.

3. Place some of the spices on the bottom of the prepared jar: horseradish root and leaves, garlic, bay leaf, peppercorns.

4. Then we put cucumbers in the jar, again some spices, then again cucumbers and spices.

5. Prepare the brine: We fill a regular one and a half liter bottle with water.

Pour half a liter of water from this bottle into a saucepan. Pour salt into the saucepan: half a glass (or 3 tablespoons).

Place the water and salt on the stove to heat until the water becomes hot. Remove from heat and stir the salt with a spoon until it dissolves. Then add cold water from the bottle and mix well. We get 1.5 liters of brine at room temperature.

You can do this: boil 1.5 liters of water with salt for one minute. Next, cool the brine to room temperature.

6. Pour the prepared brine over the cucumbers in a jar and leave them to ferment at room temperature on the kitchen table. Cucumbers should ferment for 3 - 4 days.

During fermentation, juice will be released; it must be removed with a spoon into a clean jar. Then, when the cucumbers have fermented, they will need to add a little brine to the jar.

7. After 3 - 4 days, our cucumbers are ready, you can cover them with plastic lids and send them for storage in a cool place: basement, pantry, refrigerator - in general, whatever you have.

Pickles “As in a barrel” - ready. They turned out very tasty and appetizing. You can prepare your favorite salads with them, and just crunch them if you wish, as this is a very good and simple recipe for barrel cucumbers.

Good luck with your summer preparations!

I make barrel pickles every year because I LOVE them. Previously, it was stored underground, but that year the bottle (10 liters) stood in the corner at the entrance.

There are a huge number of ways to pickle cucumbers, but not everyone knows that there are special recipes for storing the preparation in the apartment. At the same time, the jars will definitely not explode, and the crispy cucumbers will shrink perfectly. They can last in an apartment for a long time, up to 2 years, maintaining their taste. Time-tested recipes will help you prepare pickles for the winter for storage in your apartment.

Salting can be done either cold or hot. In both versions, the cucumbers turn out crispy and have a beautiful appearance. The amount of ingredients in recipes can be adjusted at your discretion.

Classic way

It takes literally a few minutes to prepare and the recipe is very simple. For canning, use table salt - it has minimal consumption.

Ingredients:

• cucumbers - 2.2-2.5 kg;
• dill sprigs - 6-8 pcs.;
• garlic cloves - 4-5 pcs.;
• peppercorns - 4-6 pcs.;
• 1 tbsp. Sahara;
• 3 tbsp. salt;
• 1.5-2 liters of water.

Preparation:

After picking, the fruits are soaked in a bowl of cold water so that they keep their shape even after preservation. Leave the vegetables for 3-4 hours, then cut off their tails.

Pepper is poured into a clean container and dill is added. Prepared cucumbers are placed on top and garlic is added.

The water is heated a little over the fire so that it becomes slightly warm, and granulated sugar and salt are dissolved in it. The latter should completely dissolve.

Pour cool brine into a jar, cover its neck with a nylon lid and leave the contents to settle for 2-3 days at room temperature.

After some time, drain the brine from the cucumbers and boil plain water in a saucepan. Wash vegetables 2-3 times with warm water.

The brine that was in the jar is poured into a saucepan and brought to a boil. Pour it into a container and close it tightly with a lid.

You will be able to try cucumbers using this method in a month.

Attention! To prepare the brine, use settled or spring water.

Pickled cucumbers for the winter with a rolled-up lid

Many housewives know that preparations last the longest if they are sealed with disposable tin lids. Even when stored in a room, cucumbers prepared in this way will last for at least about 2 years.

Compound:

• 2.2-2.5 kg of cucumbers;
• horseradish and currant leaves - 3-4 pcs.;
• 2-3 cloves of garlic;
• hot pepper - - pcs.;
• cloves - 2-4 pcs.;
• bay leaves - 2-3 pcs.;
• 3 tbsp. salt;
• 1 tbsp. granulated sugar.

Preparation:

Cucumbers are well washed to remove dirt, and the tails of the washed fruits are trimmed. At the bottom of a sterilized pickling container, first place a couple of garlic cloves, then bay leaves and cloves.

The fruits are laid vertically in rows so that they are pressed tightly against each other. Add the remaining leaves, cloves and add granulated sugar and salt.

Fill the contents of the jar with cold water (1.5-2 liters) to the very top so that all the vegetables are under the brine.

Cover the jar with a cloth and leave it in a warm room for storage for 2-3 days. During this time, foam forms on the workpiece; it is removed.

After the time has passed, the brine is drained from the workpiece and boiled, then poured back into the container. Sterilize the workpiece in boiling water for 10 minutes, only then roll up the lid.

The rolled container is turned over onto its neck and left to cool. A warm blanket is placed on top so that it cools down as long as possible. After opening, the product is stored in the refrigerator for no more than a month.

Recipe for pickled cucumbers under a nylon lid

If you don’t have a seaming machine at home, you can use regular nylon lids. They maintain tightness well and do not let air through. Lids make it convenient to close the container even after opening.

Ingredients:

• 2-2.2 kg of fruits;
• salt - 3 tbsp;
• granulated sugar - 1 tbsp;
• currant leaves – 3 pcs.
• cloves - 2-3 branches;
• a bunch of greens (basil and dill).

Preparation:

Prepare cucumbers for preservation: soak them in cold water for a couple of hours and cut off the tails.

Leaves and greens are washed and torn into small pieces. There is no need to chop the greens with a knife; the branches will be inconvenient to get out.

Pour cloves into a clean container and add about 1/3 of the leaves and greens. Cucumbers make up about half the volume of the container. Make a layer of greenery and foliage. Repeat the row of gherkins.

Salt and granulated sugar are poured on top and the contents of the jar are filled with warm water (about 1.5 liters).

Cover the jar loosely with a lid and place it in a dry place for a couple of days. During this time, the brine may become slightly cloudy.

At the end of the time, remove the foam that has formed on top and place the workpiece in boiling water for sterilization. You need to boil for at least 20 minutes.

When sterilization is almost complete, the nylon lids are heated in boiling water and quickly put on the jars.

Important! You can place the jars in the oven for sterilization at a temperature of 80-100 degrees for half an hour.

Pickled cucumbers with vodka for the winter

To prevent the brine from becoming cloudy, they resort to one trick - adding a shot of vodka during salting. Alcohol significantly increases the shelf life of the product, and you don’t have to worry about it. Cucumbers will easily survive more than one winter in an apartment.

Compound:

• 1.5-1.8 kg of selected fruits;
• 4-5 cloves of garlic;
• horseradish root - 1 pc.;
• squash - 4-5 pcs.;
• vodka - 50 ml;
• salt -2 tbsp;
• oak leaves.

Preparation:

The tails are cut off from washed cucumbers and set aside.

Horseradish is peeled from the top layer and grated on a fine grater. You can chop the horseradish with a knife - it will turn out more aromatic.

Place a couple of leaves and most of the horseradish and garlic on the bottom of the pickling container. The squash is stacked in one row on top of the leaves.

The cucumbers are placed standing so that they touch each other. Add the remaining garlic and leaves to the gherkins.

Dissolve salt in a liter of cool water, pour the solution into a jar and leave it at home for 2 days.

On the third day, the brine is poured into a saucepan and brought to a boil. Turn off the heat and repeat boiling 2 more times. Add a shot of vodka to the hot mixture and pour the brine into a container. The jar is closed and removed for storage after cooling.

Cold method of pickling cucumbers

Compound:

• 2 kg of cucumbers;
• cherry and currant leaves;
• dill umbrellas -3-4 pcs.;
• horseradish leaves – 2-3 pcs.;
• 2 tbsp. salt;
• garlic;
• 1 tbsp. granulated sugar.

Preparation:

The tails are cut off the cucumbers with a knife and placed in a bucket of cold water. They are left there for 1-2 hours.

The garlic is peeled and divided into cloves. Horseradish leaves are cut into small pieces. Place garlic and leaves in a jar.

Place cucumbers in a container. Currant and cherry leaves and dill are added to them. Then take cold spring water (about 1-1.5 liters) and pour it into the jar to the very top.

Add salt and sugar to the water and dissolve the ingredients. Close the jar with a lid and put it in the coolest place in the apartment. There is no need to sterilize the workpiece.

Hot method of pickling cucumbers for the winter

A liter or two liter container is good for this. For such jars you need to choose small fruits; large fruits will not interfere.

Compound:

• 1-1.5 kg of cucumbers;
• horseradish leaves – 2-4 pcs.;
• dill umbrellas – 2-3 pcs.;
• 5-6 peppercorns;
• 6 garlic cloves;
• ½ tsp. citric acid;
• 2 tbsp. rock salt;
• 1 tsp granulated sugar.

Preparation:

Pre-soak the cucumbers in ice water for a couple of hours. Then they are dried a little on a towel and the ends are cut off.

Leaves with garlic cloves are placed in a sterilized jar. Supplement the contents with pepper and dill umbrellas.

Boil a liter of water in a saucepan. Pour boiling water into the jar and leave for 20 minutes. Drain the water into the sink and add fresh water to the pan. Repeat heating. After boiling, dissolve salt with granulated sugar and citric acid in it.

The hot mixture is poured into the cucumbers and the container is covered with a lid. The jar is turned over and allowed to cool overnight.

Pickling cucumbers for the winter with mustard

For those housewives who are very worried that the cucumbers do not spoil ahead of time, the pickling method with the addition of mustard powder is suitable. Mustard prevents souring and fermentation of products, so you don’t have to worry about the quality of pickles.

Ingredients:

• 1.6-1.8 kg of cucumbers;
• a handful of different greens (dill, horseradish, currant leaves);
• 4-5 garlic cloves;
• 1 tbsp. dry mustard powder;
• 2 tbsp. salt;
• 1 tbsp. granulated sugar.

Preparation:

The greens are washed and placed on the bottom of the jar, evenly distributed over the entire surface. Place the washed cucumbers on top of the greens.

Add salt and granulated sugar on top and add about a liter of clean water at room temperature. The workpiece is kept warm for 2 days.

When the specified time has passed, the brine is drained and brought to a boil in a saucepan. Add mustard to the boiling liquid and stir well so that no lumps form.

Pour the resulting hot brine into a jar and close with a lid.

Attention! Mustard brine is always cloudier than regular brine and has a stronger aroma.

Spicy cucumbers

If your household loves spicy snacks, you can pamper them with pickles prepared according to a spicy recipe. If you want to make the product more spicy, add more red pepper directly with the seeds.

Ingredients:

• 2.5-2.7 kg of cucumbers;
• 2 chili peppers;
• 3-4 garlic cloves;
• a pinch of ground coriander;
• 3 tbsp. salt;
• 1 tbsp. granulated sugar.

Preparation:

Wash the cucumbers well from the soil and remove the ends with a knife.

Red pepper is cut into 2 parts and cleared of seeds. If the pepper is small, you don’t have to chop it, but put it whole in the preparation.

First of all, place the garlic and pepper in a clean jar. On top of the vegetables are cucumbers.

Dissolve the ingredients in 2 liters of water and bring the mixture to a boil. Hot brine is poured into a container. The contents are rolled up immediately, without waiting for cooling.

Pepper will not allow harmful microorganisms to develop in the brine, so the preparation lasts a long time and does not deteriorate for years.

Appetizer of sliced ​​cucumbers

For this recipe, you don’t need to waste time and select only smooth and small cucumbers. Feel free to take overgrown fruits - they will still need to be cut.

Compound:

• cucumbers – 2.6-2.8 kg;
• green sweet pepper – 2 pcs.;
• peppercorns – 4-5 pcs.;
• a bunch of dill and parsley;
• 100 ml vegetable oil;
• 2 tbsp. salt.

Preparation:

Washed cucumbers are cut into medium slices. There is no need to cut thinly, otherwise the vegetables will “float”.

The peppers are washed and cut into the same size as the cucumbers. Chop greens. Mix the vegetables in one cup and let them sit for a while.

Add oil with pepper and salt to a liter of water.

The resulting vegetable salad is placed in the jar almost to the very top and filled with cold brine.

The container with the snack is placed in a pan with boiling water and sterilized for at least 20 minutes. During sterilization, the lids should cover the neck of the jar, but not tightly.

After sterilization, the jars are twisted and wrapped in warm material. Leave the salad to cool for at least a day.

“Barrel” method of pickling cucumbers for the winter

In the old days, it was customary to pickle cucumbers in tubs. They were saturated with the aroma of the tree and became even tastier than usual. If you have a small tub or barrel at home, they will come in handy. If they are not available, a regular plastic bucket will replace them.

Compound:

• 4-4.5 kg of cucumbers;
• 1 garlic head;
• 5 liters of water;
• 50 g salt;
• 20 g granulated sugar;
• 1 tsp citric acid;
• dill umbrellas – 6-7 pcs.;
• cherry leaves – 5-6 pcs.

Preparation:

Wash the cucumbers and place them in a clean bucket or other container for pickling. Add dill and cherry leaves to them.

The garlic is divided into cloves, peeled from the film and placed in a bucket.

The water is slightly heated to a temperature of 30 degrees and sugar and salt are added to it. Pour the mixture over the cucumbers and put pressure on them.

Vegetables are dried in a bucket for approximately 2-3 days at room temperature, but away from heat sources.

After the time has passed, the brine is poured into a saucepan and boiled, lemon is added.

Place the cucumbers from the bucket into a sterilized container and add hot brine. The containers are closed with lids and put away for storage.

Attention! To prevent the brine from being cloudy, you can strain it twice through cheesecloth.

Storing pickles in the apartment

When the preparation of the preparations is completed, another main point is to determine the correct storage location in the apartment. It should be dark and away from heating radiators.

Ideal for indoor storage of cucumber pickles:

• Kitchen Cabinet;
• pantry;
• insulated balcony;
• box in the sofa.

At any time, the preparations can be rearranged into the refrigerator if there is free space there. It is not safe to store open containers at home at room temperature. When opened, the seal is broken, and bacteria that multiply well in room conditions can get from the air into the brine and onto the vegetables. The optimal temperature for storing an open workpiece should not exceed 16 degrees Celsius.