There are many recipes for salting cucumbers for the winter. Each of them has its fans, each is good in its own way. I also have in the arsenal several options for preparing cucumbers for the winter, and I already told you about some of them. And now came the turn to cook cucumbers for the winter in a hot way. The recipe for me is not new - my grandmother closed it, and so did my mother.

In fact, nothing like this recipe is not, everything is quite simple and familiar to those involved in canning. And the taste of cucumbers, salted for the winter in a hot way, is the same as that of. The only caveat - pickle, before being poured into jars, is brought to a boil.


Such a variant of pickled cucumbers is suitable for residents of the city who do not have the ability to store billets in cellars: they can be left in the apartment for the winter, only away from the sun and heat sources (such as batteries). And one more thing - these cucumbers are prepared for the winter in a hot way without vinegar - I know that this is important for many.

Ingredients for 1 liter jar:

  • 600 g small cucumbers;
  • 8 cloves of garlic;
  • 2-4 cm piece of horseradish root;
  • 6-8 mm ring of bitter pepper;
  • 2 dill umbrellas;
  • 2 small leaves of black currant and cherry;
  • 10-12 cm of horseradish leaf.

Brine:

  • 1 liter of water;
  • 1 tablespoon with a not very large pile of salt.

How to pickle cucumbers for the winter in a hot way:

Pick cucumbers - we select the dense, with intact skin. Carefully wash cucumbers with running water, rubbing each with your hands, and cut off both tips.

Put the cucumbers in the container (bucket, pan - in accordance with the number of simultaneously processed cucumbers) and fill them cold water  so that they are all covered. Maintain cucumbers in water for 3-4 hours. Preparing jars and lids - sterilizing jars and boiling lids, as usual for conservation.


Thoroughly wash the dill, black currant leaves, cherries and horseradish. Horseradish leaves are cut into small pieces. Peel and wash the garlic. We wash the bitter pepper and cut it into ringlets. Clean and thoroughly wash the horseradish root, cut it into pieces.


Put bitter pepper, currant leaves and cherries, horseradish root, half the norm of dill, garlic and horseradish leaves at the bottom of each can.


Then tightly stack cucumbers, trying to make the most of the volume of the jar.


On top of the cucumbers put the remaining dill, garlic and a sheet of horseradish.

Preparing brine: put salt in water at room temperature and mix thoroughly until it is completely dissolved. Filled with cupped cucumbers pour brine.


Cover the banks of the lids. We put jars of cucumbers in some container so that the brine that does not spoil the tabletop during the fermentation process (alternatively, you can put the jars on a thick towel folded several times - it will absorb the resulting brine).


We maintain cucumbers in banks from 1 to 2 days. The salting time in this recipe for cucumbers for the winter in a hot way depends on the size of the cucumbers and the surrounding temperature. At high temperatures, small cucumbers can overtake hours for 20. The degree of readiness is noticeable in the color of cucumbers - the skin turns yellow. Cucumbers are larger (or smaller, but at cold temperatures), cooked a little longer.


From cucumbers, pour the brine into a saucepan, add about half a glass of water to each liter of brine (the brine evaporates slightly during boiling) and bring it to a boil over high heat. Pour the jars with cucumbers with boiling brine.


Immediately hermetically close the banks and turn upside down. Banks are wrapped up and kept for 10-12 hours. Then we take out our cucumbers for the winter in a hot way for storage in a dark place.


Now you know how to pickle cucumbers in the winter in a hot way. I hope you will like this recipe, and you will certainly use it. And when you try the result, be sure to tell me and other readers about your impressions about cucumbers in a hot way for the winter, have you agreed? This can be done in the comments to the recipe or in our vKontakte group.

Good day! So it's time to get the coveted book with proven recipes. Today I will tell you how to pickle cucumbers for the winter in banks or get delicious barrel cucumbers. Recipes collected and tested on themselves and their relatives and friends for many years.

Do you know when the cucumber appeared in Russia? I, frankly, had never thought about it before. But in preparing this article, I decided to find out.

It turns out that this vegetable is familiar to people for more than six thousand years, but there are practically no references when it appeared in Russia. Although we consider it national dish. Moreover, it grows in our area much better than in Europe.

And there are as many as three monuments to cucumbers. The first one was opened in 2003 in the village of Istobinsk. Did you know about this? And the first time they tried to salt them in Mesopotamia and India. Since then, attempts to experiment continue. Let us and we consider several options for salting cucumbers for the winter.

To make cucumbers tasty and without voids, you must follow a number of rules:

  • Take well, spring or bottled water. It is better not to take water with bleach. Cucumbers in such water will not spoil, but it will still affect the taste. Many people strongly discourage the use of chlorinated water. But remember, in the Soviet years, the other, if you are not the owner of the garden, was not. You can skip water from the tap through the filter;
  • Cucumbers better to take freshly harvested;
  • Be sure to soak for several hours, so that later they did not take the pickle from the jar;
  • Sort fruits before salting. At the bottom lay out vertically large sizes, on top of smaller ones;
  • Take salt coarsely and without iodine;
  • The hardness of cucumbers give the roots of horseradish and oak leaves;
  • The most commonly used spices are: oak leaves, horseradish leaves or roots, black currant leaves and cherries, garlic, black and allspice peas. Bay leaf, tarragon, basil and other herbs to taste.

How to pickle cucumbers for the winter

Salt can be using cold or hot way. You can do this in a barrel, in banks. In our family before it was decided to use 3 - x liter cans, now I prefer to do it in liters. Got - opened - ate and everything. By the number of eaters, so to speak.

Keep better in a cool place; in the subfield, in the refrigerator. Honestly, before I had no opportunity to store in the hole, and the banks just stood right under the bed all winter. None of them exploded.

Pickling cucumbers cold

Hot pickling pickles

The hottest way speaks for itself. Water is boiled, salt and sugar are added, and cucumbers are poured. Let stand 2 - 3 minutes, pour back, bring to a boil again, pour, roll. Read all the details below.

How to pickle cucumbers in the banks for the winter

For conservation, we take 3, 2 or liter jars. I happen to use 650 grams when the liter ends. Three have not used - uncomfortable. Everything is not eaten at once, but it is a pity to brew in a fridge an open jar. Well, it's like someone more comfortable.

How to pickle cucumbers for the winter in banks with vinegar

My friend shared this recipe. Cucumbers turn out crispy, tasty. With the most potatoes. Try it.

Required per liter jar:

  • Cucumbers;
  • 1 tbsp. Sahara;
  • 1 tbsp. l salts;
  • Spices to taste; dill, horseradish;
  • Lots of garlic;
  • 13 pcs. black pepper;
  • 1 tbsp. table vinegar.

How to cook:

  1. Prepare cucumbers: sort, wash;
  2. Soak it in water for several hours, dry it on a towel;
  3. Banks are washed, dried, roasted in the oven;
  4. Melenko cut garlic. It should be a lot, about a small drinking bowl;
  5. We put all the spices in a jar, cucumbers on top;
  6. Fill with boiling brine;
  7. Let stand for 3-5 minutes and pour back into the pan;
  8. Add salt and sugar and boil again;
  9. Pour the pickle in the jar, pour vinegar, roll up and cool upside down under a warm veil.



How to pickle cucumbers for the winter in banks without vinegar

Many housewives are interested in how to cook delicious cucumbers without vinegar. Now I will tell you.

Per liter jar will need:

  • Cucumbers (how many will enter the bank);
  • A pair of dill umbrellas;
  • 2-3 leaves of cherry and currant;
  • Horseradish leaves - about five;
  • Horseradish root with little finger;
  • Bitter pepper - a ring, from about 2 to 4 cm, not more;
  • Half medium size garlic;

On a liter of water we take 1 tablespoon of salt with a slide.

  1. Wash cucumbers and soak for five to seven hours in cold water;
  2. Cooking banks in the usual way;
  3. Green carefully wash, dry;
  4. The leaves of horseradish cut into pieces;
  5. Garlic is peeled and broken into slices. If they are large, then it can be cut into several pieces;
  6. Horseradish root brush, wash off dirt and also cut into pieces;
  7. At the bottom of the container lays out half of all the spices, on top of the cucumbers tightly and finish with green remnants;
  8. Cooking brine: dissolve salt in water. Water take room temperature. Fill the pickle in the banks and put them in some capacity. Since during the fermentation the brine will necessarily flow out;
  9. Leave for a day - two. The degree and rate of pickling depends on the air temperature and the size of the cucumbers. As soon as they turn yellow, they are ready;
  10. Drain the brine from the cans and add about 100 grams of water to each liter. Boil and pour into banks;
  11. Immediately cork, turn over and cool under a blanket;
  12. Keep in a cold place.



Barrel Cucumber Recipe

Not every housewife has the opportunity to cook cucumbers in a barrel. This is how much storage space is needed. And we will make them in banks, but with the taste of cask. The first time I tried them at a party and was surprised - they tasted salty, barrel-shaped.

I remember that in our market these were sold before — they were pulled out of a keg and were sold by weight. But already quite a while on sale did not see. And here, at a party, on the table ... The recipe, of course, I begged the mistress and today I share it with you.

Would need:

  • Cucumbers;
  • Dill umbrellas;
  • Peppercorns;
  • Garlic;

For brine will require:

For one liter of water, 50 grams of salt, 25 grams of sugar, 80-100 9% of vinegar.

How to cook:

  1. The first stage, everything as always - wash, soak, dry;
  2. Banks to prepare and put in them cucumbers and greens;
  3. Make a pickle and pour into banks;
  4. Put the banks on the hangers in boiling water and after boiling hold them for 5 minutes. Roll up immediately.

The last point is very important and complex. Here we must adapt ourselves so that the banks do not burst when they are pulled out. Yes, and most do not burn yourself with steam or boiling water. No need to shrink and turn the jars. Let it cool in its natural state.


Now you know how I salt cucumbers for the winter. Try and you and be sure to write, did you have, and did you like the taste of cucumbers, cooked according to my recipes. See you!

Salting cucumbers for the winter in a hot way. How to quickly and easily pickle delicious cucumbers  for future use.

In the season of harvesting, all housewives want to be able to do everything in the proc faster and easier, and also that they are tastier and more beautiful. Here is a proven recipe for salting cucumbers for the winter, just what you need - cucumbers look fresh, and the taste is juicy, crispy and lightly salted.

For preservation according to the recipe "Pickling cucumbers for the winter in a hot way" ingredients are required:

  • cucumbers - based on one three-liter jar;
  • 3 tbsp. l Salt without slides, or 2 tablespoons. with a hill;
  • 3 tbsp. l Sahara;
  • 1 table l vinegar 9%;
  • small head of garlic;
  • 3-4 carnations;
  • horseradish root - a small piece or leaves of horseradish;
  • sweet pepper;
  • dill;
  • bitter pepper (optional);
  • currant leaves and cherries.

Cooking recipe "Pickling cucumbers for the winter in a hot way"

    Cucumbers for pickling requires freshly harvested (or stored for a short time in the refrigerator). Soak cucumbers before salting in cold well water for an hour. Meanwhile, wash and sterilize the jars and lids.

    My head of garlic, divided into cloves, peel the garlic peel. Then grind the teeth: finely cut with a knife, crush with a crush and put the jars on the bottom.

    We take umbrellas or other parts of green dill, black currant leaves and cherries, root or horseradish leaf. We wash everything, put a small part on the bottom of the can.

    We wash the cucumbers, remove them from the water, sort them out, put them on a towel and dry them a little. Cut the tips of cucumbers. Fill a jar tightly with cucumbers, slightly sandwiching in the middle of the jar with all the above-listed greens. On top of the workpiece is better to lay more dill and horseradish leaves, so that the top layer of cucumbers less subject to direct boiling water.

    Fill jars with boiling water, cover with prepared lids, withstand 15-20 minutes.

    Drain the water in a saucepan, add salt, sugar and spices. We boil. After boiling, add vinegar and let the brine boil again. We need vinegar to ensure that conservation banks do not “explode”. We use very little vinegar, so it will not spoil the taste of cucumbers at all.

    Pour cucumbers with boiling brine, twist the lids, turn them upside down to check for leaks, wrap and let cool. After cooling, we send in a cool place.

The recipe "Pickling cucumbers for the winter in a hot way" is ready!

Bon appetit and successful preparations!

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