Pickled cucumbers in jars for the winter

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, because our family doesn’t need any spice 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.

Typically, in a city apartment (with a room temperature of 23-26 degrees), cucumbers will be completely 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 completely 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.

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, because our family doesn’t need any spice 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.

Typically, in a city apartment (with a room temperature of 23-26 degrees), cucumbers will be completely 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 completely 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.

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:

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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Recipes for pickled cucumbers for the winter in jars with a nylon or tin lid

To this day I remember the taste of cucumbers that my grandmother used to ferment. She did not have an oak barrel for these purposes, and therefore she salted cucumbers in ordinary three-liter jars, but they always came out like barrels. My mother used my grandmother’s recipe for pickled cucumbers for many years and passed it on to me. For a couple of years now I have been making pickled cucumbers for the winter in jars. And every time they turn out crispy, fragrant and amazingly tasty.

Pickled cucumbers for the winter: my grandmother’s recipe - with oak leaves

To make crispy pickled cucumbers in jars, you will need:

• Three-liter glass jar with a double-sided nylon lid;
• Fresh cucumbers: 2 kg (I pick them straight from the garden and put them in a jar) small size, preferably the “Rodnichok” variety, but others are fine;
• Oak leaves (5-7 pieces);
• Currant leaf (5-6 leaves);
• Cherry leaf (10-15 pcs.);
• Dill (I take about five or six fresh dill umbrellas);
• Peeled garlic (2 heads);
• Coarsely ground table salt, preferably sea salt (2 tablespoons);
• Horseradish (2-3 huge leaves and a root 20 cm long).

How to prepare crispy cucumbers under a nylon lid?

1. First you need to create a brine. A three-liter jar will require 1.5-2 liters of water, depending on the size of the cucumbers. I use raw ice water straight from the well. Dissolve salt in water. If there is not enough salt, the cucumbers will sour and become soft. If you overdo it with the amount of salt, they will be very salty. Usually 2-3 tablespoons per jar is enough. Don't forget that cucumbers take on a lot of salt.
2. After filling the jar with cucumbers, they are topped with dill and horseradish leaves, filled to the top with cool brine and closed with a nylon lid. The lid must be new, strong and certainly double-sided, since a lot of brine leaks out from under the old lids that do not fit tightly to the jar.
3. There is no need to sterilize the jar, the main thing is that it is clean. It is not necessary to ferment cucumbers in three-liter jars; with equal success, you can implement this idea in liter jars. In this case, all of the above proportions will have to be reduced three times.
4. Then the bottom of the jar should be covered with leaves of horseradish, oak, cherry, currant, dill and can be placed on their cucumbers. The cucumbers are placed tightly, adding chopped garlic cloves and oak leaves between them.
5. Any layer of cucumbers is topped with dill, horseradish and other prepared leaves from the list. Without horseradish and oak leaves, pickled cucumbers in jars for the winter will not be crispy. Cherry leaves, currants, dill and garlic give cucumbers their own unique smell.

This recipe for crispy pickled cucumbers is not bad because, unlike canned pickled cucumbers, it does not contain vinegar, although it is prepared without boiling. It should be kept in mind that cucumbers prepared using the cool method in jars should be constantly stored in a cool place throughout the winter, ideally in the basement or in the refrigerator. From time to time, it is necessary to add salted water to the jars, since during the pickling process of the cucumbers, some of the brine will escape from under the lid.

So that your cucumbers in jars turn out like barrel cucumbers for the winter, I suggest watching this video, which shows in detail all the intricacies of cold canning.

Canned crispy pickled cucumbers prepared according to these recipes are not only a good snack, but also a 100 percent natural product that will amuse you and your guests in the winter.

No matter what excellent housewife, there is no doubt that her recipes for pickled cucumbers are the most delicious. And this is true, because there is nothing better than recipes for preparations that have been tried over the years. I, too, have been preserving for many years, so I decided to share with you my best recipes for crispy pickled cucumbers under a metal lid (for storage in apartments).

Pickled cucumbers in jars with a metal lid

My mother shared the recipe for pickling cucumbers in jars with me. There is nothing complicated about it, and the cucumbers turn out like barrel cucumbers.

To make the preserves, we will need the following ingredients:

• Fresh cucumbers – 8 kg;
• Garlic – 3 heads;
• Dill – 1 stem;
• Fennel;
• Salt – 12 tablespoons;
• Currant and horseradish leaves.

1. I carefully wash the vegetables and then remove the tails. I put the washed cucumbers in a bucket and fill them with running cool water. The cucumbers must stand in the water for 4 hours, and then I wash them again.
2. While the fruits are soaking, you can peel and finely chop the heads of garlic.
3. I put the cucumbers in an enamel bucket, and any layer must be sprinkled with garlic. I put horseradish and currant leaves on top.
4. To make brine, I stir 12 tablespoons of salt in 6 liters of unspotted boiled water. Salt must dissolve in water one hundred percent. Then I pour the brine over the cucumbers; the water must completely cover the vegetables.
5. Then I cover the cucumbers with a flat, inverted plate, and put a weight (a jar of water, etc.) on top. Cucumbers are fermented in a black, warm place for 5 days.
6. I take the finished pickled cucumbers out of the bucket and place them in pre-sterilized jars.
7. I strain the brine, pour it into a saucepan and bring to a boil. I pour hot brine over cucumbers in jars. After 10 minutes, pour the brine into the pan and bring it to a boil again. I again pour it into the cucumbers in jars and roll them under steel lids.

Pickled sterilized cucumbers are ready for the winter!

There are, of course, other recipes for pickled cucumbers under a nylon lid. Once, while visiting, I was treated to the same pickled cucumbers as according to my grandmother’s recipe, with the only difference being that instead of oak leaves, one tablespoon of mustard powder (dry mustard) and several peas of dark and aromatic pepper All other proportions and method of production are the same as in the first recipe. Mustard in brine prevents cucumbers from becoming moldy, even if stored for a long time.

Pickled cucumbers with mustard in jars

The highlight of this recipe is that the cucumbers are fermented without sterilization in ice water.

I need the following products:

• Cucumbers – 1.5 kg;
• Water – 3 liters;
• Salt – 2 tbsp. spoons;
• Garlic – 5 cloves;
• Dry mustard – 1 tbsp. spoon;
• Dill – 5 stems;
• Leaves of fruit trees;
• Horseradish leaves – 2 pcs.

I take drinking water and put it in the freezer for an hour. The water should be covered with a thin ice crust. Then I soak the cucumbers in cool water for two hours.

1. While the cucumbers are soaking, I make the brine.
2. I prepare pickled cucumbers for the winter in jars without boiling the dishes. In washed jars, I put pickling seasonings on the bottom, and tamp the cucumbers on top. I pour ice water over the vegetables.
3. I drain the water, pour 2 tablespoons of salt into the jar and fill it with ice water again. Because we are preparing rolls with mustard, you need to pour a tablespoon of dry consistency on top.
4. I close the jar with a soft lid and put it away for 3 days in a warm space.

When the cucumbers rolled in jars turn sour, they can be stored in the refrigerator or cellar.

Lightly salted cucumbers

From time to time I spoil my own household with crispy, lightly salted cucumbers. Now I’ll tell you how to create this delicious pickle.

I need the following products:

• Small cucumbers – 2 kg;
• Sugar – teaspoon;
• Coarse salt – 4 tbsp. spoons;
• Dark pepper – 10 peas;
• Allspice – 5 peas;
• Dill – 1 bunch;
• Lemon – 2 pcs.

I crush the pepper in a mortar with sugar and plenty of salt. Then I add juice squeezed from 2 lemons to the mixture. Finely chop the dill.

I carefully wash the cucumbers, and then cut them crosswise into 2–4 parts. I sprinkle the cucumbers with a mixture of pepper, salt and lemon juice, and add dill. I mix thoroughly.

You see, preparing pickled cucumbers for the winter in jars is very simple. Bon appetit!