How to close pickled cucumbers. Pickled cucumbers in a jar for the winter. Conservation methods and their differences

Before describing the cooking processes, I want to answer an important question from most housewives: Why do cucumbers become soft and not crunchy when pickled?

If you also encounter this problem, most likely you are cooking without vinegar. I recommend adding a small amount to each jar. For most people, this method helped prevent the cucumbers from going limp and maintaining their elasticity.

Cold pickled cucumbers for the winter

Products that we will need during the fermentation process:

• One and a half kilograms of fresh cucumbers;
• Three pieces of horseradish leaves;
• About five to seven pieces of cherry leaves;
• Dill tops (umbrellas) - three or four pieces;
• Three tablespoons of table salt;
• Four cloves of garlic;
• Peppercorns - optional and taste preference.

On average, this amount of ingredients will be needed to make one 3-liter jar of twist.

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

Note to housewives! Voids are a common problem in cucumber fruits. To avoid this, I recommend that before pickling, pour the washed cucumbers with cold water and leave for six hours.

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

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

Pickled cucumbers with mustard in jars, like barrels

All we need:

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

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

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

Interesting fact! Mustard can be placed not in its pure form, but wrapped in a small cloth bag. This way it will impart all the taste qualities to the cucumbers, but will not settle on them or cloud the brine.

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

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

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

Recipe for pickled crispy cucumbers under a nylon lid

Many people like to eat sour pickled cucumbers on winter evenings, and some even prepare them for the holiday table. I think this is due to their rich taste and relative ease of preparation. It turns out that cooking methods largely depend on the lids with which the jars are covered during fermentation. Now I want to talk about a recipe where we need ordinary nylon lids.

Ingredients needed to ferment cucumbers:

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

Once again, the first step of the recipe begins with preventive measures to eliminate voids. We wash the cucumbers, cut off the butts and place them in containers filled with cold water for five to six hours. After this period, you can begin the main cooking process.

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

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

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

Recipe for an iron lid

As I already mentioned, cucumbers can be rolled up under either a nylon or a tin lid. Now I would like to focus on a recipe using the last method.

Today we will need:

• Three kilograms of fresh medium or small cucumbers;
• Six currant leaves;
• Horseradish root;
• Garlic – three cloves;
• Fresh dill - a few sprigs;
• Bay leaf – 2 leaves;
• Peppercorns, optional;
• Cloves - optional;
• Table salt - two tablespoons.

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

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

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

Above I shared my favorite recipes for making delicious pickled and crispy cucumbers. There is nothing complicated about preparing cold pickled cucumbers in jars for the winter, and they don’t even taste like barrel ones, since all the ingredients are available, and you don’t need to sit in the kitchen for a long time. Prepare for the winter period with special attention, preserving all the vitamins that summer gave us.

Since ancient times in Rus', it was customary to ferment cucumbers rather than pickle them. Pickled cucumbers have a sour-salty taste and a pleasant aroma that instantly spreads throughout the house. They fermented vegetables in oak barrels - tubs, in large quantities, so that there was enough for the whole winter. Now few people have tubs, but they can be replaced with ordinary jars. Simple recipes will help you prepare cold pickled cucumbers in jars for the winter.

The main difference between sourdough and pickles is the fermentation process, which lasts from 4 to 7 days. It is due to fermentation that cucumbers acquire a sour taste. The process takes place at room temperature; in a cool room the intensity decreases. When fermenting, a foam forms on the surface on the 3-4th day - this needs to be removed. This is a sure sign that everything is happening as it should, and the cucumbers will soon be ready.

The easiest way

Products:

• 2-2.5 kg of selected cucumbers;
• 4 tbsp. salt;
• 5-6 dill umbrellas;
• 8-10 black peppercorns;
• 7-8 cloves of garlic.

Preparation:

Vegetables are soaked in clean water and left to soak from the ground for 2-4 hours. Clean fruits are removed, blotted with a towel and the ends are trimmed with a knife.

Place garlic, pepper and dill in a dry jar. On top of them are cucumbers in a row.

Important! There is no need to fill the jar to the very top; the water should cover the fruit entirely.

Cover with salt and fill with clean but cool water. Cover the container with a lid and leave to ferment for 5-7 days.

At the end of the time, drain the brine from the container into a pan, boil it and pour it back into the jar. Sterilize the workpiece in boiling water for 15-20 minutes, after which the lid is tightly closed and the container is allowed to cool for at least 10-12 hours at room temperature.

Pickled cucumbers with horseradish

To diversify the taste of the preparation, additional ingredients are often added to it, for example, horseradish. It is better to take horseradish root from a fresh harvest, it is more aromatic.

Ingredients:

• 2.5-3 kg of cucumbers;
• 2-3 horseradish roots;
• 5 tbsp. salt;
• garlic cloves - 5-6 pcs.;
• pepper, peas - 3-5 pcs.

Preparation:

The horseradish root is washed and the top layer is removed. Then, use a knife or a grater to chop the horseradish and place it on the bottom of a clean container.

Wash the cucumbers with water, cut off the ends and put them in a jar. Add garlic and peppercorns to the fruits.

In a saucepan, slightly heat the water to a temperature of 35-40 degrees and dissolve the salt in it. Fresh warm solution is poured into the gherkins and left in the apartment for 5-6 days for ripening.

When the vegetables have fermented, drain the liquid and bring to a boil three times in a row. Fill the cucumbers with the hot mixture to the very top and roll up the lids.

Store in the refrigerator or any cool place where the temperature does not rise above 15 degrees.

Country-style pickled cucumbers

If you have a basin or bucket at home, you can ferment cucumbers using one old-fashioned method. Before cooking, wash the basin or bucket well with soda powder and pour boiling water over it several times.

Compound:

• gherkins - 2.5-2.8 kg;
• dill umbrellas - 5-8 pcs.;
• garlic - 1 pc.;
• salt - 4 tbsp;
• a couple of peas of cloves;
• 4-5 oak leaves.

Preparation:

Wash the cucumbers and remove the stems. Transfer the vegetables into a bowl.

The garlic is peeled and divided into cloves. The cloves are added to vegetables.

Oak leaves are placed on top and under the fruits, cloves and salt are poured into the preparation.

Pour 4 liters of warm water into a basin. Place a plate on top of the cucumbers and press tightly. Place a jar of water or other pressure on the plate.

Wait 5-6 days until the starter runs out. The brine is drained and boiled for 5-6 minutes on fire. The cucumbers are placed in clean jars and filled with hot brine. The jars are sterilized in the oven for 10-15 minutes, after which they are closed with nylon lids and put into the cellar after cooling.

Spicy pickled cucumbers

To make the cucumbers a little spicier, red chili pepper is used in the preparation. The seeds are removed first, otherwise the preparation will turn out to be too spicy.

Ingredients:

• 2-2.5 kg of cucumbers;
• 3 tbsp. salt;
• garlic cloves - 4-5 pcs.;
• dill - 5 umbrellas;
• red chili pepper - 2 pcs.

Preparation:

Place garlic and dill at the bottom of a clean, dry jar. Cucumbers are laid out in a stack.

Red pepper is cut into small pieces no more than a centimeter long and wide. The pieces are inserted between the cucumbers.

The water is heated a little (3-3.5 liters) and the salt is dissolved. Pour salted water into a jar and cover the throat with gauze.

The contents are fermented for 4-6 days. When foam no longer forms, the brine is drained and boiled 2-3 times for 5 minutes on the stove.

Pour boiling brine over the gherkins and cover with a lid. The jar is turned over and placed on the lid. In this form, it should cool to room temperature, then it should be stored.

Important! After opening, the product is stored in the refrigerator for no more than one month.

Spiced

The taste of cucumbers can be supplemented with fresh currant or raspberry leaves, as well as cherry leaves. All foliage is plucked on the day of preparation or the day before. The fresher the leaves, the more aroma and taste the vegetables will receive.

Ingredients:

• 3-3.2 kg gherkins;
• 5-6 leaves of cherry and black currant;
• dill seeds, 2 pinches;
• garlic cloves - 4-5 pcs.
• 4 tbsp. salt.

Preparation:

The tails of the fruits are cut off and placed in a jar. When one row of cucumbers is laid, cherry and currant leaves, garlic are placed between the rows and on top and seasoned with a pinch of dill seeds.

Lay another row of cucumbers smaller than the previous ones. Cover the top again with the remains of leaves and garlic.

Pour salt into a jar and add 4 liters of water. Shake the contents so that the salt disperses throughout the entire volume, and leave to ferment for 5-6 days.

After the ferment is finished, the workpiece is sterilized in hot water for at least half an hour. Close the lid and allow the jar to cool. You can try cucumbers after 2-3 weeks, when their taste becomes as spicy as possible.

Pickled cucumbers for the winter with mustard

If you have mustard powder at home, it will be a good addition to pickled cucumbers. For lovers of hearty snacks, the amount of powder in the composition can be doubled. Instead of mustard powder, mustard from a tube is suitable; it has a pleasant consistency and mixes well with water.

Ingredients:

• gherkins - 2-2.2 kg;
• salt - 3 tbsp;
• dill umbrellas - 5-6 pcs.;
• mustard - 2 tbsp;
• garlic cloves - 3-4 pcs.;
• 4-6 currant leaves.

Preparation:

The ends of the washed gherkins are cut off and placed in a sterilized container. Add dill umbrellas, garlic and currant leaves to the cucumbers.

Dissolve salt and mustard in water and pour the salty solution over the contents of the jar.

The cucumbers are fermented for 5-6 days, then the juice is filtered through cheesecloth and boiled over low heat for 10 minutes.

Attention! If the amount of brine has noticeably decreased, add a glass of water to it.

The brine is poured into jars and sterilized in boiling water for 15 minutes. Store cucumbers in a dark place, away from heat sources. The shelf life is at least one year.

Pickled cucumbers are served as an appetizer with meat or vegetables. Their taste goes well with aromatic fried potatoes or stewed cabbage. Pickled cucumbers are added to hodgepodge or vegetable stew. A universal preparation will always come in handy in the kitchen if you keep it handy in the refrigerator.

Every year I prepare not only salted, pickled, but also pickled cucumbers for the winter. Pickled cucumbers have a special piquant taste; no vinegar is added to them; the lactic acid formed during fermentation serves as a preservative, and salt in this case is a flavoring agent. When prepared, pickled cucumbers are very tasty with a pleasant sourness. There are many recipes, but I cook most often using these proven recipes.

Preparing pickled cucumbers

You can ferment cucumbers in wooden barrels, enamel buckets or glass jars. Since we don’t prepare much at the moment, we will just talk about preparing cucumbers in jars. For pickling, I take medium-sized or small cucumbers, fill them with water and leave for 4 hours. This is done so that the cucumbers do not become bitter, and if the cucumbers are not from their garden, then so that nitrates come out.

Ingredients for making brine

• water - 1 liter;
• salt - 2 tablespoons;
• herbs and seasonings - according to your preference.

Recipe for making pickled cucumbers

In prepared glass jars of your choice, you can put dill umbrellas, horseradish leaves, black currants, peeled garlic cloves on the bottom, and then put the soaked cucumbers. Next, fill it with chilled boiled brine and leave it in the room for 3-4 days to ferment. As soon as fermentation is over, you need to drain the brine, strain and boil.

Rinse the cucumbers in warm water so that there is no white coating and put them back into jars. Then pour in hot brine and leave for 30 minutes. Then drain the brine, boil and refill the jars and seal hermetically. Turn the jars upside down, wrap them in a warm blanket and leave until the next day.

Store prepared pickled cucumbers in a cool place.

Pickled crispy cucumbers for the winter

Pickled crispy cucumbers for the winter are endowed with a unique taste, and from the inner emptiness, when bitten, aromatic juice rich in sourness flows. Cook in glass jars of various capacities, I think that according to my recipe you will like them.

Ingredients for every 1 kg of cucumbers

• water - 1 liter;
• black currant leaves - 1-2 leaves;
• tarragon sprigs - one sprig;
• dill umbrellas - 1 umbrella;
• horseradish leaf - 1/2 sheet;
• oak leaf or 4-5 cherry leaves;
• salt - 1.5 tablespoons.

The sequence of preparing pickled crispy cucumbers for the winter

Place the cucumbers in an enamel (without chips) or glass bowl, seasoning them with salt and spices. Fill with cold water (preferably filtered), cover with an inverted plate, and place a weight. When foam appears after 3-4 days, remove the weight, remove the foam, remove the cucumbers and carefully place them in jars.

Place blanched greens on top in the same proportion, except for horseradish and oak or cherry leaves, adding 1-2 cloves of garlic to each jar. Pour the old brine into a saucepan (without old herbs), boil and pour into jars with cucumbers to the very top, leaving no empty space. Roll up the jars, turn them over onto the lids and cool under a blanket. Store in a cool place.

Crispy pickled cucumbers̶̶ an ancient Russian snack beloved by many. Pickled cucumbers can be used not only as an independent snack, but also put them in vinaigrette, Olivier salad, cook pickle sauce and use them in other dishes. What is remarkable about these pickled cucumbers is that their extraordinary taste is achieved by fermentation, which results in the formation of lactic acid, which gives the cucumbers pungency and sourness. In the old days, cucumbers were fermented in oak barrels, where they were stored, but in modern conditions it is more convenient to do this in small jars. Carefully select cucumbers for fermentation. They should be freshly picked, not hollow or bitter, the smaller the better. Be patient, as it can take up to 4 days from the moment of salting to preservation. How to ferment cucumbers correctly, read step-by-step preparation of pickled crispy cucumbers with photos.

Ingredients for making crispy pickled cucumbers

Step-by-step preparation of pickled crispy cucumbers with photos

Pickled cucumbers are much healthier than pickled ones, so it’s worth mastering this recipe too.

The process can be divided into two stages: fermentation and canning. You can preserve cucumbers on the fourth day, but it is better to wait until the fifth or sixth day.

• 5-6 kg of young cucumbers;
• horseradish leaves, a handful;
• dill umbrellas 8-10 pcs.;
• cherry leaves – 4-5 pcs.;
• 5-6 garlic cloves;
• 3 tbsp. salt.

The tails are cut off from the cucumbers and soaked in a bowl of water for 2 hours. Prepare the greens - rinse under water and dry on a towel.

In a wooden barrel with a capacity of 8-10 liters, half of the harvested greens, garlic and cherry leaves are placed at the bottom. Cucumbers are placed on top in rows, and then again e laziness.

Dissolve salt in cool water (4 liters). Pour the brine into a bucket and shake the contents a little. It is advisable for the cucumbers to be under water. Place a plate with a weight or pressure on top of the bucket and leave the vegetables to sour for two days at room temperature.

When time passes, the cucumbers are removed from the brine, but not washed, but immediately placed in a clean container for further storage. The brine is filtered through cheesecloth to remove foam and herbs, poured into a saucepan and brought to a boil. Then pour into jars with cucumbers to the very top.

Place jars of cucumbers in a pan filled with water and turn on the heat. Sterilize within half an hour. Then roll up the jars with tin lids, cool and store in a dark place.

To ferment cucumbers, you can take an enamel bucket or basin.

With horseradish and garlic

You can dilute the sour taste of pickled cucumbers by adding a spicy note in the form of horseradish and garlic. They will add piquancy to the appetizer. Cucumbers are prepared directly in jars.

Ingredients:

• 2.2-2.5 kg of cucumbers;
• horseradish root – 2-3 pcs.;
• horseradish leaves 5-6 pcs.;
• a handful of peeled garlic cloves;
• by starting dill and parsley;
• 3 tbsp. rock salt;
• 4-5 oak leaves.

In a three-liter jar, place half of the total volume of garlic, herbs and leaves at the bottom. Chop the horseradish root with a knife and add ½ of it to the rest of the jar’s contents. Place the cucumbers vertically in the container, and lay the last layer of greens, garlic, leaves and the remains of horseradish on top of them.

Dissolve salt in 3 liters of cool water. Fill the contents of the jar with brine and place it in a warm room for fermentation. There is no need to cover with a lid; you can cover it loosely with a saucer.

When fermentation is in full swing, remove the foam from the workpiece. On the sixth day, pour the brine into a container and put it on the fire to boil. The boiled mixture is poured back into the cucumbers and sterilized in the oven for 10-15 minutes. Then close the jar with a lid and allow to cool. After cooling, the snack is put in the refrigerator.

A simple recipe for pickled cucumbers for the winter

In 5 days you can ferment cucumbers using the simplest method. When preparing, it is better to use spring water - it has low hardness and a high degree of purity.

Ingredients:

• 1.5 kg of young gherkins;
• 1.5 liters of water;
• 2 tbsp. salt;
• 4-5 peas of allspice;
• garlic head;
• 5-6 dill umbrellas.

Place a couple of dill umbrellas, 3-4 cloves of garlic and peppercorns in a small, deep saucepan.

The cucumbers are washed under water, the tails are cut off and placed in a saucepan.

Dip a tablespoon of salt into the water and stir until completely dissolved. When the salt has dissolved, pour the brine into the pan.

Place a plate on top of the cucumbers, and place a liter jar of water on top. Leave the gherkins to sour for 3-4 days.

After the time has passed, remove the cucumbers from the pan and transfer them to jars. The brine is filtered through cheesecloth and boiled. Taste it - if there is not enough salt, you can add another teaspoon.

Pour brine over cucumbers. The jars must be sterilized in boiling water for 20 minutes, only then they are rolled up with lids and put away for storage. You can try cucumbers after 2-3 weeks.

Attention!

You can tell whether the fermentation process is over or not by the bubbles appearing on the surface of the brine. If there are a lot of bubbles, then fermentation is in full swing. In this case, the cucumbers are left to ferment for another day or more.

Spiced

You can add flavor to pickled cucumbers using allspice, cloves, coriander, and bay leaves. All these spices only enhance the taste of vegetables, making it richer and more pleasant. The composition of spices can be changed at your discretion.

Ingredients:

• 1.8-2 kg gherkins;
• 2 tbsp. salt;
• 2 liters of water;
• 5-6 peppercorns;
• ½ tsp. coriander;
• 3-4 pcs. bay leaf;
• 2-3 pcs. carnations.

Place coriander, cloves and pepper in a 2-2.5 liter jar. The bay leaf is broken into several parts and sent to the contents of the jar.

The cucumbers are soaked in water for at least an hour, then the tails are cut off from the fruit and placed standing in a container.

In a separate container, mix salt with water, then pour the resulting mixture into the cucumbers. Leave the contents of the jar to sour in a warm room for 5-6 days.

When fermentation stops, pour the brine into a saucepan and bring it to a boil a couple of times. Then the hot mixture is poured over the pickled cucumbers and the jars are immediately sealed. After cooling, the workpiece can be stored in a cool, dry place.

With mustard

Another favorite ingredient when fermenting cucumbers is mustard; it gives the fruit its characteristic tartness. You don’t have to add mustard; the taste of the vegetables doesn’t deteriorate at all.

Ingredients:

• 2 kg of cucumbers;
• half a hot pepper;
• ½ tsp. mustard;
• 4-5 dill umbrellas;
• 3-4 garlic cloves;
• horseradish leaves, 2-3 pcs.
• 2 tbsp. salt;
• water - liter.

Prepare the ingredients: cut the pepper into cubes, tear the horseradish leaves into several small pieces. If the garlic cloves are large, cut them in half. The prepared ingredients are placed in a pan.

Soak the cucumbers in water for an hour, wash them well and cut off the ends. Transfer the fruits to a saucepan.

Dissolve salt and mustard powder in a liter of water. Mix the contents well and pour into the pan. Cover the cucumbers with a plate, place a weight on it and leave the contents to ferment for 5-6 days.