For pickling, you need to take late varieties of cucumbers. Cucumbers 8-15 cm long are best suited for pickling, that is, unripe fruits with small seed chambers and underdeveloped seeds. Freshly picked cucumbers are soaked, periodically changing the water (no more than 6 hours), and washed. The leaves are also washed thoroughly. Dill is cut into pieces 15-20 cm long. Horseradish roots and garlic are peeled. Prepared seasonings are placed on the bottom of the barrels and on top of the cucumbers. If the barrels hold more than 100 liters, then leaves and spices are also placed in the middle. The walls of the barrel are rubbed with garlic. Cucumbers are placed tightly in the barrels: the more cucumbers fit in the container, the higher the concentration of lactic acid during fermentation will be and the better the pickles will be preserved. If cucumbers are salted in barrels with a double bottom, then it is inserted after filling the barrel, and the brine is poured through the tongue hole. When pickling in open barrels, cucumbers are covered with a linen napkin on top, a wooden circle made of hardwood is placed and pressure is applied. To prevent dust from getting into the barrel, it is also covered on top. After filling with brine, the dishes with cucumbers are first kept in a room with a temperature of 18-20 ° C, at which the fermentation process takes place most quickly. After a few days, the cucumbers are transferred to a cold place where fermentation ends. In a conventional cellar, fermentation ends after 30-35 days. In the first days after the start of fermentation, a rapid release of gases occurs, and the brine level rises and then sharply decreases. You need to make sure that the cucumbers are covered with brine at all times. If necessary, the brine should be added (per 1 liter of water - 20 g of salt and 9 g of citric acid). Properly prepared cucumbers are light green or yellow-green in color; they are hard and crispy; easily break in half, and have no voids at the break; they have a pleasant sour-salty taste and the smell of seasonings. Failures when pickling cucumbers are associated primarily with the conditions of fermentation and subsequent storage. Pickled cucumbers have low acidity, so when stored, especially at elevated temperatures, they often soften and lose taste and smell. The lower the storage temperature, the less likely adverse events are. The optimal temperature for storing cucumbers is about 1 °C. The quality of pickled cucumbers sometimes deteriorates due to improper selection. Firstly, not all varieties of cucumbers are suitable for pickling. Both too small (less than 7-8 cm) and very large cucumbers are not suitable. Small cucumbers do not acquire the appropriate taste and quickly soften. Large cucumbers with developed seeds soften faster and begin to turn yellow. Voids in fruits occur both on the field during strong growth and during fermentation. The quality of pickled cucumbers largely depends on the water - the water should be hard. The quality of pickled cucumbers may suffer during storage due to the development of mold and filmy microorganisms on the surface of the brine. Mold quickly decomposes lactic acid, which is the preservative principle of pickles. In such an environment, putrefactive microorganisms quickly develop - cucumbers soften, becoming unsuitable for food. To prevent this undesirable phenomenon, the film is periodically removed, and the napkin, circle and oppression are thoroughly washed and scalded with boiling water. Mold does not develop if the surface of the brine is sprinkled with dry mustard powder.
Calories: Not specified
Cooking time: Not indicated
I think these pickled cucumbers are the best; the recipe for the winter will help you ferment crispy cucumbers in a bucket. You will need some spices as well as a bucket. Both an enamel and plastic bucket are suitable for fermentation. I always use plastic, as it is lightweight and perfect for workpieces. I started fermenting cucumbers for the winter several years ago because I found a suitable recipe. It’s simple and hassle-free, and the result makes my whole family happy. Everyone loves to crunch on delicious cucumbers that taste absolutely delicious. Any other type of side dish is ideal for them.
Required Products:
- 2 kg of cucumbers,
- 4-5 cloves of garlic,
- 2 leaves of horseradish,
- medium bunch of dill and umbrellas,
- 4-5 cherry leaves,
- 2 liters of water,
- 2 table. l. salt.
Recipe with photos step by step:
Sort the cucumbers, leaving only the freshest and smoothest ones. Immediately pour cold water and leave for 2 hours. The cucumbers will take on water and become denser, which will make them crispier after fermenting. After letting the cucumbers sit in water, wash them in clean water. 
Place half the spices at the bottom of the bucket: horseradish leaves, cherries, a few cloves of garlic and a horseradish leaf. 
Place the washed cucumbers in a bucket. 
Spread the remaining spices on top to cover all the vegetables. 
Measure the water into a jar, add salt and stir. It is convenient to close the jar with a lid and shake it until the salt dissolves. 
Pour cold brine over the cucumbers in a bucket. Cover them completely. 
Cover with a lid and leave in the room for 1 day to allow the fermentation process to begin. Then the next day put them in a cool place where the cucumbers will stand all winter. In a cool place, fermentation will stop and the cucumbers will be stored for a long time. 
The cucumbers in the bucket are ready. At any time you can take them out of the cellar and set the table. The tasty snack for strong drinks is ready. 
Bon appetit and a good, cheerful feast.
Look another one
In order to include pickled and salted vegetables in the winter menu, you need to devote a total of a day or several days (depending on the volume!) to canning and pickling in the autumn-summer season. In fact, you need to spend a little time, because the recipes that we will try to prepare today are very simple, but they will delight you with amazing taste. If you like to add pickled cucumbers to dishes and use them as a simple appetizer as a side dish (cooked in a cold way), then you will probably be interested in the following methods of preparing them.
Canning cucumbers for the winter
Delicious pickles on your table
Every housewife probably has her own signature recipe, which she uses year after year to preserve cucumbers. It is incorrect to call any one cooking method correct and ideal, because different seasonings, dosages are used and, in the end, the technological process is different.
Cucumbers can be salted whole, or cut into strips or slices. They attract with their exquisite, piquant taste and crunch, retain their color and are an excellent addition to salads, side dishes and even hot dishes such as solyanka. A barrel for pickling in an apartment is not always appropriate, and if there are no other utility rooms, then there is simply nowhere to place it. Therefore, we will use ordinary glass jars, but prepare according to this recipe so that the cucumbers taste like real ones from a barrel.
Recipe for barrel pickles (cold method)
We will need 2 kilograms of cucumbers, several dill umbrellas, 23 pieces of leaves from blackcurrant or cherry bushes (can be halved). Don't forget to prepare a couple of cloves of garlic and peeled horseradish root. This method uses vodka, don't let that surprise you. In this case, it is a preservative, and we use it very little.
Well-washed cucumbers should first be doused with boiling water, then placed in a large container and filled with cold water. After two hours, transfer them to jars, not forgetting to put herbs and spices between each layer. Fill with cold water, adding two tablespoons of vodka to the jars (table spoons, of course!). There is no need to seal it, just cover it with plastic lids and put it in the refrigerator. This snack can be stored for as long as needed, but according to the housewives, it is difficult to hide such a tasty treat from your family for a long time.
Cold-processed young pickles (almost in barrels)
Try to choose small, uniform-sized vegetables for this cooking method. They should be seedless and have thin, delicate skin. Overripe cucumbers will not work.
For the recipe we take:
1.5 kilograms of fruit per one three-liter jar;
- 2-3 sprigs of dill umbrellas;
- 2-3 leaves of black currant;
- 2-3 oak leaves;
- 2 cherry tree leaves;
- 3-4 cm of horseradish root;
- 1 pod of hot hot pepper;
- garlic cloves;
- 40 grams of salt for every liter of water.
We process vegetables before salting. To do this, rinse them under running cold water, and then place them in a container with ice water for 20-30 minutes. This technique keeps the cucumbers crisp and firm after pickling.
While we are preparing the herbs and greens: scald all the leaves with boiling water, do not chop the garlic, leave it in large slices. Three-liter jars can be pre-sterilized in a microwave oven or in another way convenient for you. Place dill, leaves, horseradish and garlic at the bottom of each bottle. By the way, adding oak leaves is one of the secrets of many housewives. They know that this will allow the cucumbers to remain crispy yet tender. But don’t get carried away with oak leaves; too much of them will cause the peel to become excessively hard.
The next step is to place the cucumbers as close to each other as possible. The final touch is hot pepper, but many people prefer not to add it. It makes the appetizer very spicy. You need to pour the prepared brine over the vegetables: prepare it by adding 40 grams of table salt for each liter of cold water. Stir the mixture well so that no undissolved salt remains. Immediately fill all jars to the very top; cucumbers can absorb a lot of marinade. Cover the containers with gauze bandages and leave them in the room on the table for 3-4 days.
Gradually, you will be able to observe how the contents in the jars become cloudy, and sometimes a layer of mold even forms. This shouldn’t scare you; it means everything was prepared correctly! If you prepare such cucumbers in large quantities, then several jars can be rolled up for long-term storage. To do this, drain the marinade from them and remove any mold that has formed. Bring to a boil, pour into bottles and roll up very quickly.
Put what remains unclogged in the refrigerator; such cucumbers can last a month or more. They can be served with porridge, potatoes, meat, added to snacks and salads. This dish can easily be called a traditional appetizer for any winter feast.
Hello! I finally got around to my favorite crunchy pickles. We will soon be preparing these wonderful vegetables for the winter. I ran out of last year's supplies by spring. We will need to do more this year.
Although, how can you guess? After all, such an appetizer will be at home on any table. Not a single holiday is complete without it. You can simply put them on the table, or you can cut them into a salad. They go very well in pickle sauce.
There are a lot of different recipes for these preparations, because each housewife has her own special secret for pickling these crispy delicacies.
I have prepared for you my favorite options, which really make me a very tasty salty snack for the winter. If a recipe is already familiar to you, try other suggested methods.
The main thing is to choose pickling cucumbers. Such as - “Nezhinsky”, “Crispy”, “Salted”, “Parisian Gherkin”, “Zozulya”.
One of the most popular and simplest options for winter preparations. For some, it may be a revelation to see an oak leaf in the ingredients. It gives a special aroma. Give it a try.
Ingredients:
Cooking method:
1. Place oak, currant, cherry and bay leaves alternately on the bottom of a clean and dry jar. Next, place the dill umbrellas.
2. Peel the garlic and cut the cloves in half, place in a jar. Then peppercorns and two leaves of horseradish.
3. Then place the washed cucumbers very tightly, in a vertical position. In the remaining space at the top, lay them horizontally so that they are as close to each other as possible.
4. Pour salt into a half-liter jar and fill it partially with water. Mix the salt and pour the solution into a jar of cucumbers. Then add regular clean cold water almost to the top. Don't leave much space.
5. Place the remaining two leaves of horseradish tightly on the very top and add water to cover the leaves.
Horseradish leaves are covered on top to prevent mold from forming later.
6. Then place the jar on a plate, cover the top with a lid and leave for about three days. During this time, the fermentation process will take place and some of the water will flow out.
7. After three days, add salted water, close the lid tightly and store in a cool, dark place. Cucumbers pickled in this way turn out crispy and very tasty.
This method is with sterilization. But homemade preparations prepared in this way can be stored in the apartment at room temperature. For example, in a storage room or on the mezzanine.
Ingredients for three liter jars:
Before you begin, rinse the cucumbers thoroughly under running water. Then pour them in and leave for 2 hours. If they are recently collected, then one hour will be enough.
Preparation:
1. First, pour currant and cherry leaves, as well as dill umbrellas, with boiling water and leave for 1 minute to sterilize. Scald horseradish leaves in boiling water for 30 seconds.
2. Then put at the bottom of each liter jar - a clove of garlic, 5-6 black peppercorns, 2 allspice peas, 2 cloves, 2 currant and cherry leaves, 2/3 of a dill umbrella. Place the horseradish leaf last.
The jars should first be sterilized over steam or in the oven. The lids need to be boiled.
3. Next, cut off the ends of the cucumbers on both sides and place them tightly in jars vertically. If there is still room on top, spread out what remains. You can cut it into pieces to make it fit more tightly, or you can even add small tomatoes. Place part of the dill umbrella on top.
4. Pour 1 teaspoon salt and 2 teaspoons sugar into each jar. Pour hot boiling water, add about 0.5 cm from the top and cover with lids. Take a wide pan and put a napkin or towel on the bottom, then put the jars there and fill them with water up to the shoulders. Boil for 10 minutes to thoroughly sterilize.
If you want more salty cucumbers, then add salt - 2 teaspoons, and sugar - 1 teaspoon.
5. After boiling, carefully remove the jars from the pan, pour vinegar into them and roll up the lids. Turn over, cover with a towel and leave until completely cool. When it cools down, put it in the place where you store your preparations.
Ingredients for a 3 liter jar:
Preparation:
1. Wash the cucumbers thoroughly and soak in water for several hours. Then rinse again and cut off the stems.
2. Wash all greens and leaves. Peel the garlic and cut in half.
3. Pour 3 tablespoons of salt into a mug and pour hot water. Stir thoroughly until completely dissolved and let cool.
4. Place cherry and currant leaves, a horseradish leg, and 1 dill umbrella on the bottom of the jar. Then the first layer of cucumbers. Place garlic and hot pepper slices throughout the jar. Next, place the vegetables as tightly as possible. Place a sprig of tarragon and an umbrella of dill on top.
5. Fill the filled jars with clean cold water about two-thirds full. Then pour water with salt and add clean water to the neck, leaving about 1 cm of space to the end.
6. Place the jars on plates and leave for 3 days. The cucumbers should sour and the brine should become slightly cloudy.
7. After this, drain the brine and boil it for 1-2 minutes. Then pour it hot again into the jars to the edge of the neck and close the lids. Store in a cool place. In two weeks they will be completely ready. They turn out very tasty and are in no way inferior to barrel ones.
I also really like this method of salting. I like the spicy aroma of mustard in brine. And the method itself is quite simple. You won't spend a lot of time on preparations. It all depends, though also on the number of cans and ingredients. But in any case, you won't regret it.
Ingredients for 3 liters:
Cooking method:
1. Wash the vegetables and trim the ends on both sides. Soak them for 4 hours, then rinse again.
2. In a three-liter jar, place one horseradish leaf on the bottom, then half of all the greens and 5-6 peppercorns. Then pack the cucumbers tightly, adding the remaining greens.
3. Add salt to the water and boil. Then pour it into the jar and close it with a nylon lid. Leave to cool, then remove the lids and cover the necks with gauze. Leave it like this for two days, skimming off the foam periodically. Then pour the brine into a saucepan and boil.
4. Pour mustard powder into a jar. Then pour hot brine and close the lid until it cools down. Then remove the lid and leave for 6 hours.
5. After 6 hours, drain the brine again and boil for about 7-10 minutes. Then pour it into the jar and roll up the lid.
6. Turn it upside down and wrap it in something warm for self-sterilization. Then put it in a place to store the workpieces. At first the brine will be cloudy, then the mustard will settle and it will become transparent, and the cucumbers will be incredibly tasty.
If you still have doubts and not everything is clear from the descriptions and photos, I suggest watching a video recipe for preparing “greens” for the winter. The recipe is very simple, without sterilization.
Ingredients for 2 three-liter jars:
Watch the cooking method in the video.
Now everything should definitely become transparent and understandable. Store them, and after two to three weeks you can start eating delicious crispy cucumbers.
Well, friends, I showed you and told you about wonderful and simple methods for pickling your green vegetables for the winter. Choose the one you like, or better yet, try them all. After all, everyone has their own flavor.
Enjoy your meal!
