Salt cucumbers for the winter - is it difficult or simple? In this case, requires special talent and skill. Having decided to roll up cucumbers for the winter, do not rush, tune in and prepare. Choose small cucumbers, suitable spices, find the only recipe to get the desired result.
Salting cucumbers for the winter - general principles of preparation
Regardless of the selected recipe for pickling cucumbers for the winter, you will need such ingredients as:
- cucumbers,
- salt,
- water,
- garlic,
- spices.
When harvesting cucumbers for the winter, remember that high-quality ingredients are the key to your success.
Cucumbers it is necessary to choose young, sweet, firm, small size, since there will be more of them in the jar. Small cucumbers contain more nutrients than large ones.
Salt It should be used large, not small. Coarse salt gives a rich taste.
Spices each hostess adds according to personal preferences, it is spices that give a special aroma. Often used in canning vegetables: horseradish root and leaves, cherry, currant, grape, bay leaves, dill, garlic, tarragon, cumin, coriander, mustard seeds, cloves, black peas, allspice ...
Pickling cucumbers for the winter - "Crunchy"
Ingredients:
Cucumbers - (how much will go into a 3 lit. can);
water - 1 liter;
salt - 5 tsp;
carrots - 1 is not large;
bulbs - 2 pieces;
garlic - 1 head;
bay leaf - 4-5 pieces;
a piece of horseradish;
cherry, currant leaves - 6-7 pcs;
dill - an umbrella;
black pepper - 4-6 peas.
Cooking method:
In a sterilized 3-liter jar put laurel, cherry, currant and horseradish leaves, dill, black pepper. On top of spices lay a well-washed carrot cut into 4 parts, 2 medium-sized onions, sliced in rings (5-6 mm thick), and peeled garlic, finely chopped. Fill the jar with prepared soaked (5-6 hours) cucumbers and pour hot brine for 15 minutes. Brine boil by the calculation of 5 tea spoons per 1 liter of water. Clean in a cool place for a couple of days. Then pour the water into a container, boil again and pour into a jar of cucumbers. Rolled, turn, wrapped to cool. Cucumbers turn out crispy, with a fragrant aroma of currant.
Salted cucumbers for the winter "Royal"
Ingredients:
two kilograms of small cucumbers;
salt - 2 tsp on (liter of water);
horseradish, grape, currant leaves - 7-9 pcs.;
garlic - head;
Cooking method:
Small standard cucumbers are selected, thoroughly washed under running water. Garlic is prepared, the leaves of horseradish, currant and grape are rinsed. The leaves of grapes are laid out at the bottom of the can, then the first row of cucumbers is laid, pouring with chopped aromatic spices, everything is repeated in turn until the jar is filled. Cucumbers are poured with ready-made cool pickle. Based on: (per liter of water 2 tbsp.spoons of salt). They are covered with gauze, cleaned for three days in a warm place, for fermentation, for 4 days the liquid is carefully drained. Boil (without salt), pour the jars of cucumbers with hot pickle and roll up. It is better to store rolled up cucumbers in a cool place.
Cucumbers for the winter "Brave soldiers"
Ingredients:
Dill umbrella - 3 pieces;
several cloves of garlic;
cucumbers (gherkins) - 1.2 kg;
fragrant leaves, cherries - 3 pcs .;
grapes - 5-7 tricks;
granulated sugar - 3 (tbsp.spoons with a slide);
salt 4 tbsp. spoons.
9% vinegar - 3 p.
Cooking method:
Selected, washed cucumbers (gherkins) fit tightly into a 3 x jar. Grape leaves, dill, cloves of chopped garlic are laid at the bottom, and the first row of gherkins is laid. Each stacked row of cucumbers is shifted with cherry, grape leaves, chopped garlic and dill. In a tightly packed jar of cucumbers, pour 4 tbsp. tablespoons of salt with a small slide and pour well water. Shut the plastic lid, shake until salt is completely dissolved and clean for a day. The next day, drain the water, re-boil, pour into a jar for (5 minutes). Then gently drain (so as not to burn yourself) back into the pan, boil again with the addition of granulated sugar and vinegar. Banks pour hot pickle and roll up, turn over, leave to cool without wrapping.
Cooked cucumbers with the addition of vinegar can be stored even in a warm room.
Salted cucumbers for the winter- "Vigorous with mustard"
Ingredients:
1 kg of cucumbers;
60 gr. On 1l. water - salt;
2 table l. mustard;
pepper (black) peas -7 stuff;
garlic -4 prongs;
dill - one umbrella;
Cooking method:
Prepared medium cucumbers, wash, pour cold water for three hours. In a sterilized three-liter jar, put dill on the bottom, a little chopped garlic, black pepper and peas and lay cucumbers on top. Pour a sealed jar with pickles in pickle: (60 grams of salt per liter of water), cover with gauze and put in a cool place for two days.
Then in a can fall asleep 2 tbsp. spoon of mustard powder, leave in the resulting brine for another six hours. At the end of time, pour the brine into a saucepan and boil for no more than seven minutes. Hot pickle pour back into the bank and roll up. Turning wrap to cool.
Cucumbers for the winter - "Grape Symphony"
Ingredients:
average cucumbers 1kg. 200gr .;
grape leaves 10-20 pieces .;
coarse salt- 2 tbsp;
sugar- 2 tbsp. lodges .;
spicy spices;
1.3 l. water;
garlic.
Cooking method:
Young leaves of grapes and cucumbers are selected no more than 6-7 cm. Collected leaves and cucumbers are washed, boiled over for a couple of minutes, then they are washed with cold water and ice cubes are added. After cutting the stem, each cucumber is wrapped in an envelope in a grape leaf. Then tightly placed in a cooked jar of spices (garlic, black, allspice). Poured cucumbers with hot water (3 times for 5-7 minutes). Preparing brine: add 1.3 liters of water, 2st. Spoons with a pile of sugar, salt. Pour hot pickle for the fourth time and immediately need to roll up. Turn to cool completely and wrap up warmer. Let it not bother you that cucumbers rolled up without vinegar are not stored for long. It is the acid contained in the grape leaf that will help them survive.
Cucumbers in a rustic way for the winter
Ingredients:
root and leaves of horseradish 200 gr .;
coarse salt 2 tbsp. l per liter of water;
garlic - 1 head;
dried dill;
cucumbers - 5 kg.;
leaves of black currant, oak, cherry;
bay leaf -1 unit (per jar);
Allspice, black pepper - on 10 peas.
Cooking method:
In the prepared clean banks fit the necessary spices, grated horseradish root and spices. Then the jars are densely packed with cucumbers, we shift each row with leaves of currant, oak, and cherry. For the initial filling, the brine is prepared: for 2 tbsp. tablespoons of salt per liter of water. Salt is dissolved in cool water, poured into jars with laid cucumbers. Cover the cans with a cloth. and clean up for (5-6 days) for fermentation. On day 7, the brine is drained, the cucumbers are washed extensively with well water. From the cans you need to remove the greens, leaving only chilli and horseradish. Fill the jars with a fresh portion of brine: based on (liter of water, 2 tbsp.spoons of salt without a slide). Banks are covered with plastic lids and stored for storage in a cold place (refrigerator, cellar). Cucumbers are stored well, without peroxide. Harvesting cucumbers for the winter in this way will save the taste of summer until spring.
Salting of cucumbers for the winter - "Chill"
Ingredients:
average cucumbers - 3 kg .;
garlic cloves - 4-8 stuff;
legs of dry dill-bundle;
leaves of (black) currant - 5-7 w .;
Allspice - 10 pcs .;
a large leaf of horseradish;
8-10 cherry leaves;
burning (red pepper) - a pair of cut rings;
coarse salt - 180 gr.
Cooking method:
Selected medium cucumbers are soaked for a couple of hours in cold water. Then, spices are laid out on the bottom of the prepared cans, first not a large leaf of horseradish, currant leaves, cherries, rings of hot pepper and cloves of garlic. On top of the spices are packed tightly in rows of cucumbers, each packed row, sprinkled with spices. Canned cucumbers are poured to the top with cold spring water with the addition of saline.
Saline solution is being prepared: for one jar - (3 tablespoons of salt and a slide, diluted in an incomplete glass of water) .Close with a plastic lid and place in a cold basement.
Pickles for the winter in Bulgarian
Ingredients:
small cucumbers - 2 kg .;
dill - 3 umbrellas .;
leaves of (black) currant - 5-6 pieces;
cherry leaves - 5-6 pcs .;
garlic - 3 slices;
horseradish root - 20 gr.;
black pepper - 6-8 mountains .;
salt - 0.75 g .;
vodka - 50 gr.;
water - one and a half liters;
two red bell peppers.
Cooking method:
Cucumbers are well washed under running water, red pepper is cleaned of seeds, cut into quarters. Cucumbers with pepper put in a bowl and scalded with boiling water, then dipped in ice water. Tightly stack them in 3 liter jars, in which each row is shifted by currant leaves, cherry leaves, slices of pepper and garlic. Horseradish greens, dill, garlic, black pepper are laid out on the bottom of each jar. Pour cucumbers with cold pickle.
Preparing a brine at the rate of 2 tablespoons of salt per liter of water with the addition of 2 tbsp. tablespoons of vodka. Banks are closed with plastic lids and carried out in a cold place.
Pickles salted in this way for a long time retain the green color and get a piquant taste of bell pepper.
Pickles for the winter - "Spicy"
Ingredients:
1 kg 200 g of cucumbers;
bay leaves and peppercorns - 8-10 pcs.;
cherry, currant leaves, 4-7;
middle leaf horseradish;
three dill umbrellas;
coarse salt - 200 gr.;
one and a half liters of water;
not a large onion;
garlic head;
tarragon a couple of twigs.
Cooking method:
Sort small cucumbers and pour cold water for at least 6 hours. Prepared cucumbers tightly put in sterile jars, sprinkle with each laid row a little salt and pour cold well water. Cover with gauze to remove in a warm place for three days. On the fourth day, drain the pickle, remove the cucumbers in a bowl and rinse thoroughly under running water. Then put cucumbers in rows in a jar, sprinkling each row with spices (garlic, spices, greens, onion rings). Jars with tightly packed cucumbers, pour a second time with cold water without adding salt. Close the plastic cover and carry it to a cold place.
Vodka pickles
Ingredients:
cucumbers - 1 k.300 g .;
water - 1.6 lit .;
vodka - 150 ml .;
granulated sugar - 180 gr.;
salt - 120 gr.;
garlic - 2-4 cloves;
laurel leaf - 3-4 pcs.;
dill - a couple of twigs;
a leaf of horseradish is not big.
Cooking method:
Selected medium-sized cucumbers, washed thoroughly, and soaked for 2-3 hours in cold water, then tips are cut from them. In each liter jar, on the bottom lay a finely chopped piece of horseradish, a clove of garlic, a little dill, spices, and stack tightly cucumbers. Dilute sugar and salt in well water based on 1.5 liters of water: sugar 180 grams, salts 120 grams and 150 ml. vodka. Pour the finished brine into each jar of cucumbers. Covering the cans with lids with holes, put in a warm place for three days. The resulting foam over the cucumbers must be removed daily. On day 4, drain the brine for no more than five minutes and pour over the banks. Roll up and warm to cool.
Cucumbers spicy for the winter "Two in one"
Ingredients:
standard cucumbers - 1.3 kg .;
over-ripe cucumbers - 6-7 pieces;
salt - 2 tsp .;
currant, cherry, grape leaves - 6 pcs.;
grape berries (unripe) -5-6 pcs.;
horseradish leaf;
a sprig of dill;
garlic 4-5 cloves.
Cooking method:
Soak the selected standard cucumbers in cold water for 4 hours. Large overripe rubbed on a (coarse) grater. Rinse the leaves, berries under running cold water. In the mashed cucumber mass, add salt with the calculation (2 s. Spoon per liter of the resulting mass). Everything fits into the jar in rows, leaves are laid out on the bottom, finely chopped horseradish, dill, garlic. Cucumbers are laid loosely on top, then ready-made cucumber mass with the addition of 2-3 grapes, garlic and cherry leaves. Repeat everything until the jar is full, on top there should be a row of juicy mashed mass. It is necessary to seal the jar carefully so that the resulting juice leaks out completely. Close the plastic cover and carry it to a cold place.
Pickling cucumbers for the winter in an oak barrel
Ingredients:
medium cucumbers - 6-7 kg.;
spicy spices;
black, allspice - 10-15 pcs .;
garlic - 2-3 heads;
water - 10 lit .;
salt - 900 gr.;
oak, cherry, currant leaves.
Cooking method:
Selected standard cucumbers (5-7 cm.) Are thoroughly washed. The walls of the prepared oak barrel inside rubbed with chopped garlic. A number of leaves and spices are laid at the bottom, a number of cucumbers are laid out on top. The whole barrel is densely compacted with cucumbers, we shift each row with spices and oak leaves. Then it is poured with ready brine with the calculation (salt 900 gr., Water 10 liters). The barrel is covered with two-layer gauze, put on top of the oppression, leaving it in a warm room for a day. After a day, it is carried away to a cold place for a month, just that much time is needed for pickling the cucumbers.
Periodically you need to remove the mold from the brine.
Little tricks and tips for pickling cucumbers for the winter
- It is better to use water for salting, well, spring or bottled water, the taste of cucumbers will largely depend on water.
- Barrel cucumbers will save sugar beets or mustard powder laid out on the gauze surface from mold.
- So that your rolled up cucumber jars do not explode before you roll up, put a couple of mustard seeds in a pickle.
- Cucumbers will be hard and crispy if you put small shavings of horseradish root on the bottom of the can.
