Cool pickled cucumbers for the winter

We will prepare pickled cucumbers using the cool method for the winter. This is a proven recipe that I use myself, and it is suitable for those who love pickled cucumbers, do not want to spend a long time fiddling with them and have a cellar or cold space available. The recipe is simple and frisky!

Ingredients for “Cool pickled cucumbers for the winter”:

Cucumber – 8 kg
Dill (umbrellas and a handful of sticks) - 5 pcs.
Horseradish (leaves (and 1 root 15 cm)) - 9 pcs.
Bay leaf (large) - 5 pcs.
Dark pepper – 46 pcs
Allspice – 14 pcs
Garlic (small) - 14 teeth.
Currant leaf (dark currant) - 14 pcs.
Cherry leaf – 14 pcs
Salt (rock) - 373.3 g
Water - 7 l

Production time: 60 minutes

Nutritional and energy value:

Ready meals
kcal 2122.3 kcal	proteins 102.8 g	fat 30.3 g	carbohydrates 392.1 g
100 g dish
kcal 12.9 kcal	proteins 0.6 g	fat 0.2 g	carbohydrates 2.4 g

Recipe for “Cool pickled cucumbers for the winter”:

Soak the cucumbers for at least 2 hours so that they become dense and elastic and the air comes out of them.
Place the spices in a jar and add the cucumbers.
For a 3L jar you will need:
1 pc.
– dill umbrella + sticks 2 pcs.
– horseradish leaves 3 cm – horseradish root
1 pc.
- laurel sheet 10 pcs.
– black pepper 3 pcs.
- shower. pepper 3 pcs.
– garlic clove (small) 3 pcs.
– dark currant and cherry leaves Pour salt into each jar.
in a 3l jar - 80g of salt, in a 2l jar - 53.3g of salt. I measure by weight.

Fill with cool water from the tap or filter.
We seal it with thermal caps and immediately take it to the cellar or cold space. In winter, we enjoy cucumbers!

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September 27 Azarova Yana # (recipe creator)

August 5 Azarova Yana # (recipe creator)

Pickled cucumbers in jars for the winter

Saturday, September 10, 2016

Whether it’s everyone’s favorite vinaigrette or a hearty hot pickle, you can’t do without pickled cucumbers when making them. Salted or pickled - which is right? Probably still pickled. In any case, strong, dense, crispy cucumbers with a rich, spicy taste are an excellent snack for high-proof drinks. Well, with a slice of Borodinsky or fragrant fried potatoes, they always go with a bang.

Ever since kindergarten, my love for pickled (they were called pickled) cucumbers was as strong as my affection for pickled greenish tomatoes. As I remember at the moment: for dinner there was practically tasteless, already cool mashed potatoes (which is understandable - on the water, after all) and a swamp-green puck of pickled cucumber. Definitely with a void in the middle... How delicious it was! It was and is – pickled cucumbers can still be found on sale without any problems. But why take it, if it’s not a sin to prepare this natural delicacy at home.

Can I be a little boring and tell you what the essence of the process is? I won't be here for long, honestly. Pickling (salting) is a method of preserving goods that is biochemical in nature. During the fermentation process (for example, cucumbers or cabbage), lactic acid fermentation occurs, as a result of which a certain amount of a natural preservative - lactic acid - accumulates. It is precisely this that gives finished fermented products an inimitable taste.

Previously, cucumbers were fermented in huge oak barrels, and prepared supplies were stored in them. Nowadays, in a small town, you can also do this if you wish, but it is most convenient to ferment the cucumbers, then roll them up for long-term storage. What to ferment cucumbers in? Decide for yourself - you can immediately in jars, pans, basins, buckets or barrels (fortunately, barrels made of food-grade plastic are currently sold).

Ready-made pickled cucumbers prepared according to this simple and affordable recipe turn out to be very tasty and are perfectly stored even in the kitchen cabinet. In the winter, take out a jar of these fragrant crunches in cloudy brine and your soul will immediately feel good.

Ingredients:

Making a dish step by step:

The recipe for pickled cucumbers, which we will seal in jars for the winter, includes ordinary and affordable ingredients: the freshest cucumbers, cool drinking water, table salt, the freshest garlic, also dill umbrellas and horseradish leaves. In addition, you can also safely use other fragrant additives that will serve as a bouquet for pickling cucumbers: leaves or twigs of cherry, oak and dark currant. Should I add hot pepper? Personally, I don’t add it, since our family doesn’t need any spiciness in pickled cucumbers.

First we select the cucumbers. I advise you to stick to fruits that are small in size, have a pleasant greenish color, and always have dark tubercles (so-called pimples). Cucumbers with voids inside are not suitable for pickling (although these are the ones that are mostly salted on an industrial scale) and, naturally, have a bitter taste. We remove the tails, carefully wash the vegetables in cool water and soak them in it for 3-4 hours (freshly picked ones are not necessary). After this, rinse again under cool running water.

We carefully wash the dill umbrellas (I have 10 young ones, and 4 mature ones are enough) and horseradish leaves. We take a suitable sized dish (I have a 4-liter saucepan) and begin to place cucumbers in it, alternating with fragrant additives. Don’t forget to peel a large head of garlic (it’s most convenient to take winter garlic, where the cloves are larger) and also add the peeled cloves completely as the pan is filled. By the way, it is not necessary to use a specific saucepan - a glass jar (at least 3 liters) or an enamel basin (bucket) will do. It's just the most convenient way for me.

We arrange all the cucumbers in this way.

At the end, we cover them with horseradish leaves (if they are huge, just tear them coarsely with your hands) and compact them with your palm, only without fanaticism, so as not to crush the cucumbers.

Next, prepare the brine. To do this, take 1.5 liters of cool, unboiled drinking water and dissolve 2.5 tablespoons (without a slide) of salt in it. Regarding water: it is better to take spring or well water as a standard, but even flowing water from a tap is suitable for city dwellers (if it is of good quality). In any case, I get it straight from the tap. Now about salt: small or large – it doesn’t matter. The main thing is that the salt is not iodized - it is not at all suitable for preservation. In this case, there is a high possibility of spoilage of the workpiece and the appearance of a nasty aftertaste in pickled cucumbers. Most importantly, on the pack of salt there is always information about whether the product can be used for preservation.

Fill the cucumbers in a saucepan with cool salted water: 1.5 liters is just enough to completely cover 1.5 kilograms of vegetables with fragrant additives.

Next, I cover the cucumbers with a flat plate, thus creating a small load. Thanks to this, the cucumbers will be completely covered with brine and moderately salted. The process of pickling/pickling our cucumbers has begun to move forward - we hide the dishes somewhere in a secluded corner away from the sun and light.

Usually, in a city apartment (with a room temperature of 23-26 degrees), cucumbers will be quite ready after 3-5 days. But I must note that the time may vary - we determine readiness by the appearance of the contents of the dishes. I wanted to take some photos of pickling cucumbers, but somehow I always forgot due to countless preparations for the winter. In general, I describe it in words. After about a day, our cucumbers will become lightly salted - you can already try them (1 cucumber disappeared specifically at this step). On the second or third day, lactic acid fermentation will begin - the brine will become slightly cloudy and foam will appear on the surface. This is precisely why it is important that there be a distance from the edge of the brine and the edge of the dishes - the liquid can escape. But when the foam subsides and the brine becomes cloudy (the color of milk diluted with water), the fermentation process is complete. At this step, it is important not to rush and allow the cucumbers to fully ferment; otherwise, later during storage, the jars may not simply swell, but even explode. In general, when the foam has completely subsided, let the cucumbers stand for another 10 hours to make sure.

If you plan to quickly eat pickled cucumbers, you can put them in a jar, fill them with brine and store them in the refrigerator under a nylon lid. But I advise you to close them for the winter. To do this, strain the brine into a saucepan and put it on fire. Stirring, bring it to a boil and simmer over medium heat for several minutes. Don’t forget to remove the snow-white foam (preferably with wood, but in any case with a clean spoon) - there won’t be very much of it.

Meanwhile, pour boiling water over the pickled cucumbers (you can do it directly in a saucepan) to wash off the snow-white coating, and drain it into the sink. We put the cucumbers themselves into jars prepared in advance. Absolutely, 1.5 kilograms of cucumbers fit into 4 jars with a capacity of 500 ml. But my cucumbers survived until the moment of canning only for 3 jars (it will be the same for you, don’t doubt it - I needed to take a sample). Each housewife has her own favorite way to sterilize jars, and I do this in the microwave - I wash the jars in a soda solution, rinse and pour approximately 100 ml of cool water into each. I steam them in the microwave at the highest power for 5-7 minutes each. For example, two jars will last 6-8 minutes, and three - 10 minutes. I boil the lids on the stove for about 5 minutes. We place the cucumbers vertically, as tightly as possible, so that more can fit. Do you see how important the size of vegetables is so that they do not stick out of the jars?

Fill the pickled cucumbers with bubbling brine to the very top of the jars. There is still a lot of brine left in the saucepan - it will not be useful.

Cold-method pickles in jars for the winter - 5 step-by-step recipes with photos

In Rus', cucumbers were salted in oak tubs, which ultimately gave the finished product a unique taste and smell. This is unique in this day and age. Moreover, in apartment conditions it is virtually impossible to create this. Still, there are recipes by which you can prepare very tasty pickles, like barrel ones, for the winter.

Recipe for making pickles using the cool method

We present to your attention a recipe for pickling cucumbers for the winter using the so-called “cool method” - as opposed to the usual ones using hot brine. With this method you will get hard and crispy cucumbers. We will salt in a 3-liter jar.

Cooking time – 1 hour.

Ingredients

Manufacturing process

Eat healthy!

Cold salted cucumbers: traditional recipe

In this traditional recipe, you are invited to use cool pickling of cucumbers for the winter, which, unlike the hot method, is more convenient and quicker. The secret of this recipe is the use of high-quality cucumbers and water and adherence to process technology.

Ingredients:

Cucumbers – 1.5 kg.
Water – 1.5 l
Salt – 3 tbsp. l.
Sugar – 1 tsp.
Dark peppercorns – 6 pcs.
Dill umbrellas – 4–6 pcs.

Manufacturing process:

Carefully select the cucumbers for pickling so that they are of a similar size and have black skin. Wash the cucumbers thoroughly under running water.
Take either spring or bottled water. If you use regular tap water, leave it for 24 hours and then cool it. Prepare a brine from the required amount of water and salt.
Place peppercorns and dill umbrellas in a pickling jar.
Place the cucumbers tightly and perfectly in the jar.
Fill the cucumbers with the prepared brine to the very top of the jar.
Place the jar of cucumbers in a black space or cover it with a thick blanket. Soak the cucumbers for 3 days at home temperature.
During this time, the fermentation process will occur in the cucumbers. Remove the film that forms on the surface from time to time and gradually add clean water.
After 3 days, roll up the jar of cucumbers with an iron lid or seal it tightly with a plastic one and immediately transfer it to storage in a cool space.

Cold method of pickling cucumbers

The secret to making delicious pickles according to the proposed recipe is to avoid tap water and store the pickles only in a cold place. Such cucumbers do not need to be boiled, cooked, or sterilized. Salt in a three-liter jar. The recipe is convenient for pickling a huge number of cucumbers for the winter.

Ingredients:

Cucumbers – 1.5–2 kg.
Water (only well or purified) – 1.5 l.
Salt – 90 g.
Garlic – 3 cloves.
Currant leaves – 7 pcs.
Cherry leaves – 7 pcs.
Oak leaves – 7 pcs.
Dill with inflorescences - several branches.
Horseradish leaves – 2 pcs.

Manufacturing process:

Soak the cucumbers for 6 hours in cool water, then thoroughly wash and remove the ends on both sides.
Peel the garlic.
Wash all the leaves and dill indicated in the recipe thoroughly under running water.
Rinse the jars with any product. There is no need to dry them or sterilize them.
Place some of the washed leaves and a couple of cloves of garlic into the jars.
Pack the prepared cucumbers tightly and perfectly into the jars, topping them with leaves and dill and filling the jar to the very top.
Cover the top layer of vegetables with the remaining leaves.
To make brine, pour the required amount of unstained water into a pan (remember: not tap water) and dissolve in it the amount of salt indicated in the recipe. Stir the brine using a wooden spoon and leave it for a couple of minutes to allow other impurities to settle to the bottom.
Pour unstained brine into jars with cucumbers.
Seal the jars tightly with special “double” plastic lids. Soak these lids slightly in hot water, otherwise they will not fit on the jar.
Immediately transfer the jars to a cool place for storage. Such cucumbers can be eaten only after one month.

Cold pickling of cucumbers in jars for the winter

This is the most successful (time-tested) and common method of pickling cucumbers for the winter. It is convenient when you need to pickle a huge amount of fruit and you are limited by time. By following this recipe, you will get crispy and durable pickles.

Ingredients ( for a 3-liter jar ):

Cucumbers – 2 kg.
Cherry and horseradish leaves to taste.
Dill umbrellas – 4 pcs.
Garlic – 4 cloves.
Dark pepper – 6 pcs.
Salt – 3 tbsp. l.

Manufacturing process:

Place washed horseradish and cherry leaves at the bottom of a clean, dry jar.
Place dill umbrellas on them.
Peel the garlic and cut it into pieces.
Carefully wash the cucumbers and place them tightly in a jar with herbs.
Place the chopped garlic between the cucumbers.
Pour the required amount of salt into the jar with the cucumbers.
If you are convinced of its good quality, pour cool running water over the vegetables to the very top of the jar.
Leave the cucumbers for 3 days at normal home temperature. During this period of time, the cucumbers will undergo a fermentation process.
After 3 days, pour the brine out of the jar.
Add one heaped tablespoon of salt to the cucumbers and add cool tap water.
Close the jar tightly with a plastic lid and store in a cool place. The fermentation process of cucumbers will end, and they will be perfectly preserved until the end of winter.

Recipe for pickled cucumbers in your own juice

This is a special and exciting recipe for cool pickling of cucumbers for the winter. It does not use water, but only cucumbers, salt and spices. All excellent and unusual (overgrown, crooked and lettuce) fruits will be processed. It is best to prepare such cucumbers in 3-liter jars. The ratio of cucumbers and grated cucumber mass should be 50:50.

Ingredients:

Cucumbers - many different ones.
Salt – 2 tbsp. l. for 1 liter of grated cucumbers.
Cherry, currant and grape leaves - 2 pcs each.
Garlic – 3 cloves per jar.
Dill - 3 umbrellas per jar.
Tarragon, dark pepper, cloves and chili to taste.

Manufacturing process:

Divide the cucumbers, setting aside separately those that you will pickle and those that you will chop. Wash the fruits thoroughly under running water and be sure to dry them with a cardboard towel.
Grind unusual (huge, crooked and salad) cucumbers on a large grater or using a meat grinder and determine their size. Determine the required number of chopped cucumbers as you fill the jars with them.
For one liter of chopped cucumbers, add two tablespoons. l. salt. Make this condition literally, since the smallest amount of salt will lead to souring of the cucumbers. Stir the mixture with salt so that the cucumbers release their own juice.
Sterilize the jars using at least some method.
Wash all the leaves well and put them in jars. Place dill umbrellas and dark peppercorns there.
Then put three tablespoons in each jar. l. chopped cucumbers and place the excellent fruits tightly. Place the mass on top of the laid cucumbers and use a spoon to compact it very tightly so that all the free space is filled. If there are empty spaces left, add cucumber juice to the jars. The jars must be filled to the very top.
Pour boiling water over the plastic lids and seal the jars tightly.
Immediately transfer the cucumbers to a cool place for storage.
These cucumbers will be ready to eat only after two weeks. By extending the shelf life, their taste will only improve.

Cucumbers like barrels with mustard in jars for the winter (crispy and very tasty)

Now I would like to share one of my favorite cucumber recipes. They are prepared in a three-liter jar with the addition of mustard and turn out special and crispy. Everything is done using the cool method, without vinegar or sterilization, and tastes like true barrel cucumbers. At the moment, cucumbers are ripening en masse, harvesting is in full swing. If you want crispy, tangy, and quite savory vegetables, give this recipe a try. They are perfect for porridge, pasta, potatoes, meat, pickle soup and Olivier salad.

In winter, such vegetables go out with a bang. Prepare while it's in season. If you have made this recipe before, please share how you like it. And if you haven’t cooked it, then try it, we, for example, really like it.

I don’t prepare a lot, because I make various preparations, I want to test and prepare everything, but there is not much space for storing preserved food. But I prepare this preparation every year.

Spicy, savory, and fragrant, they will be a good snack and addition to any dish.

Cucumbers with mustard as barrels in jars for the winter

Despite such a well-stocked supply of goods that are needed, everything is prepared easily and simply. By preparing these vegetables you will have a good addition to a side dish or meat dish.

Ingredients:

Cucumbers (how many will fit into a three-liter jar)
2-3 dill umbrellas
2-3 leaves of horseradish
2-3 oak leaves
2 cherry leaves
2 dark currant leaves
2-3 bay leaves
5-6 dark peppercorns
2 peppercorns
3 cloves of garlic
1 hot pepper (optional)

For the brine you will need:

2 liters of water
4 full tablespoons salt
2 tablespoons dry mustard powder

In the recipe, I indicate the products per one three-liter jar; if you are preparing 2-3 containers, then you need to take 2-3 times more ingredients and goods for the brine.

I fill the unstained bottle with spices. I don't sterilize jars, I just wash them well.

If you have a summer house or your own plot, you can use vegetables and herbs from the garden; if you buy cucumbers at the market, then you can also buy herbs for pickling cucumbers there.

They are sold in bunches, the bunch immediately contains various leaves (cherry, currant, dill, together with twigs).

My husband jokingly calls these bunches “brooms.” They look like tied brooms. Write below whether you sell such spices and whether you buy them.

Since we don’t grow cucumbers, I buy all this from the market. I also buy garlic and hot peppers. I always have peppercorns and bay leaves and use them for different dishes.

This recipe contains oak leaves, they give strength to the cucumbers, and are an indispensable product, but if you don’t find them, you can cook without them.

I cut the garlic into 2 or 4 parts, it all depends on the size. Chopped garlic will give a good smell. But add bitter pepper as desired.

It is better to take cucumbers that are smooth, dense, not limp, not bitter, without dents or damage. You can wash and soak the vegetables in cool water for 2 hours.

There is no need to cut vegetables on both sides; if you want, or are used to it, then do it as you are used to. My mother never cut cucumbers when she fermented, and I don’t cut them either.

It’s better to fill it tightly, while we place the large ones down, I try to place the medium ones in the middle, and towards the narrowing of the neck the jars are small, since there is not enough space, and the jar needs to be filled completely.

I add aromatic peppercorns, dark pepper, and bay leaves, I find it more aromatic and tastier. I try to pack the vegetables tightly so that there are no huge voids.

Now we are preparing the brine. Fill with bubbling brine. It is prepared at the rate of two full tablespoons of salt per 1 liter of water. You need to take rock salt. Extra and iodized salt is not suitable.

Fundamentally! A three-liter jar takes more than 1.5 liters of brine, it all depends on how tightly the cucumbers were packed.

Therefore, in order to have enough brine, I take 2 liters of water. Ordinary purified water. I take 4 tablespoons of salt, full spoons.

Pour water into a saucepan, add salt, stir, bring to a boil and boil for one minute. It is important for us that the salt is completely dissolved.

Fill the cucumbers with bubbling brine, I emphasize, bubbling brine. To prevent the jar from bursting, you need to put a spoon or an iron knife so that there is contact with both sides of the jar.

Pour in a narrow stream, very carefully so as not to get burned, as the water is hot.

Fundamentally! Pour hot brine over the vegetables!

Fill to the top, cover with a nylon lid and leave at room temperature for 2 days, without needing to place it in a cool or warm space. Leave in the kitchen and store for 2 days at room temperature.

On day 2, a light foam will appear during the fermentation process. The foam can be removed with a spoon. You can also place a plate under their jars, just in case, since during the fermentation process a little brine may be released and flow down the jar.

After 2 days, add two tablespoons of mustard powder to the jar.

Cover again with a nylon lid, shake the jar slightly, and leave for another 5-6 hours at room temperature.

After 5-6 hours, I pour the brine into the pan.

I put the pan on the fire, boil for a couple of minutes, it is important for us that the brine boils perfectly. The fire can be created medium or small.

I pour hot brine over the cucumbers. Again, so that the jar does not burst, I place a spoon, it is important for us that it touches the jar on both sides.

I do not boil or sterilize containers for this recipe. I washed the metal lid well, poured boiling water over it, and left it in a bowl.

After I poured the brine, cover it with a sterile lid and roll it up with a key. For this recipe, I use mustard not in grains, but in powder. The brine comes out cloudy due to the fact that everything was bubbling; when it cools and stands, the mustard will settle to the bottom of the jar.

I don't wrap jars of cucumbers. Let the pickled cucumbers and mustard cool down at room temperature.

After cooling, I store it in a cold place. This workpiece can be stored in an apartment, but the best storage space is a basement (cellar).

Try to cook according to this recipe, the cucumbers turn out amazing, and everyone who has tried such pickled cucumbers at least once demands the recipe.

This recipe differs in that it does not contain vinegar, only salt, water, and mustard. The vegetables come out like they come from a barrel, you know, pickled cucumbers in a barrel, they remind you of something. Naturally, from a barrel, this is from a barrel.

My grandmother had two wooden barrels, in one she salted cucumbers, and in the other, tomatoes, this is something, the taste is stunning. It’s clear that these are vegetables in jars, but in some ways they taste like grandma’s pickles.

They are perfect for 100 grams and will serve as a good snack for any winter holiday. Make preparations, try, experiment. Successful preparations for you!