Salted cucumbers are loved by everyone, both adults and children.
How to pickle cucumbers? We will help you find the answer to this question.
We offer you instant recipes for pickled cucumbers.
Pickles
It is necessary: 2 kg of cucumbers, 1½ glasses of salt, 2 liters of water.
Cooking
Wash cucumbers, put them tightly in a bucket, pour in brine prepared from salt and water. Put the bucket in a cool place. After 4-5 days, cucumbers are ready to eat.
Pickled cucumbers with garlic
It is necessary: 2 kg of cucumbers, 2 heads of garlic, 1½ cups of salt, 2 liters of water.
Cooking
Garlic peel, wash. Wash cucumbers, put them tightly in a bucket mixed with garlic, pour in brine prepared from salt and water. Put the bucket in a cool place. After 4-5 days, cucumbers are ready to eat.
Cucumbers, salted with dill
Required: 2 kg of cucumbers, 1 bunch of umbrellas of dill, 1½ cups of salt, 2 liters of water.
Cooking
Wash the dill, put it on the bottom of the bucket. Wash cucumbers, put them tightly in a bucket, pour in brine prepared from salt and water.
Put the bucket in a cool place. After 4-5 days, cucumbers are ready to eat.
Cucumbers, salted in spicy pickle
It is necessary:2 kg of cucumbers, 15-20 currant leaves, 15-20 cherry leaves, 1½ cups of salt, 2 liters of water.
Cooking
Rinse the leaves of currant and cherry, put on the bottom of the bucket. Wash cucumbers, put them tightly in a bucket, pour in brine prepared from salt and water. Put the bucket in a cool place.
After 4-5 days, cucumbers are ready to eat.
Cold pickling of cucumbers is one of the simplest and very convenient recipes for harvesting cucumbers for the winter. It does not require long preparation. Two or three days later, cucumbers can be eaten as lightly salted, and when four or five weeks have passed, they will taste like cask. Keep such cucumbers need in the cold.
Usually, glass jars and capron lids are used for cold pickling, but now commercial plastic containers and buckets with lids of various sizes are available for salting vegetables for sale.
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Cold Cucumber Pickle Recipe
Ingredients
- 5 kg cucumber
- 0.5 heads garlic
- 100 g greens
- salt 2 tbsp. l with a slide for every liter of water
Step-by-step recipe with photos
How to pickle cucumbers in a cold way
1. Rinse the cucumbers well before salting. Put them in a spacious dish. Pour cold water into cucumbers.
2. After 3 - 4 hours, wash the cucumbers again. Cut off the ends of the cucumbers.
3. Coarsely chop the greens. For cold salted cucumbers you need to take dill, greens and umbrellas. As well as horseradish leaves, raspberries, currants, cherries, oak. You can add the leaves of laurel, peppercorns. Peel and chop the garlic with a knife.
4. Lay a layer of green on the bottom of the bucket. Tightly fold all the cucumbers. Top add another layer of greenery.
5. Prepare 2 liters of cold brine. To do this, take a simple cold water and put 4 tablespoons of salt.
6. Pour cucumbers with pickle. Cover the bucket. When will pass two - three days, cucumbers will become lightly salted. If they are not eaten in lightly salted form, then after about 7-8 days the brine will become cloudy and the cucumbers must be rearranged in the cold. After about a month, the cucumbers will be salted and will be ready for eating, cooking various salads, pickles and saltworts. To taste cucumbers are obtained as barrel.
Recipe thorough, with detailed descriptionso have patience and read to the end. Carefully! If you do everything as it is written, then you get exactly what you wanted - pickles for the winter in banks for storage in the apartment. They do not need a refrigerator or a cellar, pickles are well in the storeroom for a year or more. The peculiarity of the recipe is that I first pickle cucumbers for a few days, then make a triple fill and roll it up. I open not earlier than in two months, I give time to ripen. The taste of pickled cucumbers will be like a barrel: strong, with characteristic sourness, crispy.
An important point: pickles for salting need soil, preferably small, with pimples. From the spices you will need horseradish - leaves or a piece of the root, umbrellas and dill stalks, garlic and hot pepper.
Ingredients
To prepare pickles for the winter will need:
- ground cucumbers - 3 kg;
- garlic - 2 heads;
- horseradish leaves - 2 pcs;
- dry or fresh dill with umbrellas;
- cherry leaves, currants - 10-15 pieces;
- chilli pepper - 1 pc;
- salt rock (large) - 80 gr. on 1 liter of water.
How to pickle cucumbers for winter storage in the apartment
I have different-sized cucumbers, from small to medium, just such are needed for salting. Large overgrowth is better to cut into a salad. Rinse, pour clean cold water from the tap. Leave for 4-6 hours. If it is very hot, I change the water once or twice, it should be cold.
Having sustained cucumbers in due time, be sure to rinse again. I prepare a set spicy greens and spices: I rinse the greens, brush the garlic cloves from the husks, and cut the peppers into rings.
I take the appropriate volume of dishes: enamelled bucket, bowl, pan. At the bottom I put a few leaves of cherry or currant, horseradish, dill, garlic and a couple of pepper rings.
Spread cucumbers. Down I usually put bigger ones, small ones will be the top layer.
A large sheet of horseradish ditch into smaller pieces and scatter over cucumbers together with umbrellas of dill.
Now you need to prepare the pickle. I take the usual water, from the tap, not boiled. Gaining three liters. I measure for every liter of water 80 grams of coarse salt.
Pour water into a bowl, sprinkle salt. I stir until all the crystals disperse. Strain it or pour it into a clean container (usually salt with impurities, they need to be removed).
Important! For pickles, only coarse salt is suitable. It is sold in white and blue packages under various names: stone, cookery, iodine. If you doubt the choice, ask the seller what is suitable for canning.
Pour salt water cucumbers in a bowl. This amount is just enough to completely close them.
If you have more cucumbers, make this calculation: a kilo of vegetables per liter of water. Pickle should be a lot, the photo shows that the cucumbers are floating in it.
I put the inverted flat plate on top and put the load (jar of water, closed with a lid). A small weight will not let the cucumbers float, they will salt out evenly.
Council Put cucumbers in a corner in the kitchen or elsewhere in the apartment, away from the sun and heat, so that the pickling goes naturally.
Well, the fermentation process began. In a day the brine will become cloudy, foam will appear on the surface and the smell will be felt. salted cucumbers. You can already try. But cucumbers are not suitable for pickling, they will be ready in 5-7 days, not earlier. If it is cool in the apartment, then they can stand for ten days. You need to look at the color of the skin: it will become olive-colored, the foam will disappear, the brine will be whitish in color with a sharp sourish-salty smell. It is important not to hurry and give the cucumbers a good salt, ferment, otherwise the fermentation process will continue and may open the lid during storage.
Pickle merge, filter through three layers of gauze. Cucumbers and greens directly in a bowl I substitute under a strong stream of running water, wash off the white bloom. I roll up pickles for the winter in liter cans, you can take a volume of more or less. Do not sterilize my dishes with soda, this is unnecessary. In a clean jar I lay out the greens, garlic, pepper, washed after salting.
Cucumbers larger put vertically in a circle, closely one to another.
Then put spices, cucumbers on top smaller. Banks fill up to the top, but so that there is room for brine.
Heat on high heat brine. When boiling will rise whitish foam. I collect with a slotted spoon and boil for another couple of minutes, until the remnants of the foam subside. Pour boiling brine in jars. Covering tin lids. Leave for 20 minutes.
I pour it back into the pan, add a little in return for the one that the cucumbers had time to soak up. Boiling again, pour again. I stand cans of cucumbers for 10-15 minutes.
I take off the lids, boiling in a saucepan with clean water for about five minutes. On the next ring the brine boils. The third fill is final. Pour cucumbers boiling brine to the edge, leaving no voids. Hermetically roll covers under the machine. I turn over, wipe and rearrange in a secluded place, covered with a jacket or blanket.
Two days later, the cucumbers will cool down, settle. You can store them in the apartment. We have banks of cucumbers in the pantry for at least two months before they reach the table. After a few weeks the brine will become transparent, the sediment will sink to the bottom, pickled cucumbers will pick up the taste.
I hope detailed recipe salted cucumbers for the winter turned out clear and useful. The process, though long, is simple. If you have any questions, ask in the comments. Successful and delicious blanks you! Your Plyushkin.
Video version of the recipe
For pickling pick cucumbers with pimples, with a rough surface. In order to preserve the bright green color, pour boiling water over them and immediately immerse in cold water. Natural color will remain and fermentation will accelerate if you shift cucumbers with cabbage leaves or put a piece of black bread in the dishes. If you add a little mustard to the pickle, pickled cucumbers will taste better and last longer.
Cucumbers are not moldy, if you put on top planed horseradish.
Salting cucumbers "barrel"
Sort the cucumbers, selecting overripe and damaged. Soak them for 5-7 hours. cold water. Put a layer of spicy plants on the bottom of the pickling dishes (barrel, pot, bucket): dill with buds, tarragon, horseradish root, garlic, chilli and cherry leaves, then put the cucumbers upright, again spices, then again cucumbers, and top with spicy plants, cover with brine, cover with a clean cloth, a wooden circle and put the load. Store cucumbers at a temperature of 0-3 ° C.
To prepare brine for small cucumbers in 10 liters of water, you need to take 600 g of salt, and for large ones - 700 g.
The approximate ratio of spices to 20 kg of cucumbers: dill - 600 g, horseradish root - 100 g, garlic - 60 g, chili pepper - 100 g, tarragon - 100 g
Salting pickled cucumbers
Can cook pickled cucumbers. For the prepared cucumbers, cut the tips, and then pour the cucumbers with hot brine, prepared from 400-450 g, salt to 10 liters of water. Such cucumbers are ready in 8-10 hours. Store them in the refrigerator.
When salting should be used dill with buds, horseradish, currant leaves and garlic.
Pickled cucumbers in cans
When salting cucumbers in jars, you can use this recipe. In an enamel pan (4-5 l), put 50 g of tarragon, 10 g of horseradish, 3-4 chopped cloves of garlic, a little red bitter pepper, and put one part on the bottom, and the other on cucumbers. Rinse cucumbers, remove overripe, put vertically in a saucepan, pour boiled for 3-4 minutes with brine, prepared at the rate of 50 g of salt per 1 liter of water, cover with gauze on top and stand at room temperature for 3-4 days. After this, the brine pour into another dish, cucumbers, rinse well with warm boiled water and place vertically in clean jars with fresh dill and garlic. Boil the brine, remove the foam. Pour the cucumbers with boiling brine, cover with boiled lid, put the jar in a bowl with hot (60 ° C) water and sterilize (1-liter jars - 15, and 3-liter - 25 min). After that, seal the cans, turn them upside down and leave to cool in that position.
Do not be embarrassed, if the brine at first in the bank will be muddy - it will later be clarified.
Salting salted cucumbers in jars
You can cook in a jar and salted cucumbers. The recipe is designed for a 3-liter jar. Soak 2 kg of cucumbers for 6-7 hours. At the bottom of a clean jar, place 50 g of greens (dill, tarragon, basil), 2 cloves of garlic, 1/5 of chilli pepper. Dissolve in 2 liters of water 2 tbsp. spoons of salt and cool. Cold pickle Pour into a jar of cucumbers, cover with gauze and soak at room temperature for 2-3 days. Then close the jar with a lid, sterilize for 25 minutes, roll up and put to cool upside down.
Pickled garlic cucumbers in jars
Garlic cucumbers are very tasty. Put prepared cucumbers, 60 g of dill, 20 g of garlic, 10 g of horseradish, 20 g of celery and parsnip greens and 20 g of black currant leaves in a 3-liter jar, cover with brine prepared at the rate of 60-80 g of salt per 1 l of water , and leave for 6-7 days to ferment. After this brine strain, pour them cucumbers in banks, sterilize and roll up.
Pickled cucumbers with mustard
You can also cook pickled cucumbers with mustard. A 3-liter jar needs 2 kg of cucumbers, 30 g of dill, 15 g of horseradish, 10 g of garlic, 20 g of cherry and oak leaves, 3 g of chilli-bean pepper. Brine is prepared at the rate of 60-80 g of salt and 4 g of dry mustard per 1 l of water.
Pickled cucumbers with pepper in jars
To prepare pickled cucumbers with sweet peppers, 3 kg of cucumbers, 500 g of sweet peppers, 2 g of hot peppers, 25 g of leaves of cherry and oak, 1.5 g of bay leaves are taken for a 3-liter jar. Brine is prepared at the rate of 100-120 g of salt per 1 liter of water. Cucumbers with pepper in banks stand for fermentation, sterilized and rolled up.
Pickled cucumbers
Salting cucumbers in cucumbers allows the use of over-ripe vegetables. Put ripe cucumbers of the same size in a saucepan or bucket, transferring them to chopped on a coarse grater overripe cucumbers, mixed with salt. 10 kg of good ripe cucumbers need to take 10 kg of overripe, 200 g of dill with inflorescences, 50 g of horseradish leaves, 40 g of garlic, 10 g of black bitter pepper, 700 g of salt. Store cucumbers in a cool place.
Hot pickling pickles
You can pickle cucumbers with double and triple pouring boiling brine. ; All products are placed in a jar, poured with boiling brine, then, after 3-4 minutes, it is drained, again boiled and poured again or two. Brine with! this method should be more, because when pouring occurs in-; his loss The required amount of brine can be determined as follows: pour prepared water into a prepared jar, drain it, measure the quantity and add I 1 cup. In this way you can cook not only cucumbers, but also other vegetables and fruits.
Pickled cucumbers in combination with apples, pumpkin and grape leaves
Cucumbers in combination with apples, pumpkin and grape leaves are good. Apples and cucumbers should be doused with boiling water, tightly placed in a 3-liter jar, add lemongrass leaves (10 pcs.), Grapes, three times pour hot brine prepared from 50 g of sugar, 50 g of salt and 1 l of water, and roll up.
You can cook pickled cucumbers in pumpkin and apple juice. Pour cucumbers with boiling water, put in a 3-liter jar, three times fill with brine prepared from 1 liter of pumpkin juice, 50 g of salt, 50 g of sugar and 300 g apple juice. You can pour only apple juice. After the last pouring of the jar, close the lid and wrap in a blanket.
To preserve the natural color of cucumbers, they must be salted in grape leaves. Pour cucumbers with boiling water, cool, wrap each in grape leaf, put in a 3-liter jar, fill with brine three times, then roll up. Brine is prepared based on 1 liter of water - 300 g of apple juice, 50 g of sugar and 50 g of salt.
Salting cucumbers in the old Russian way
In the old days, they salted cucumbers according to the following recipe: wash 2 kg of medium-sized cucumbers, cut the tips, put in a 3-liter jar, put 100 g of bread slices dried in a pan without oil, add 20 g of dill, 100 g of salt, 4 crushed cloves garlic, all pour boiling water and leave for 3-4 days in a warm room. Then put them in the fridge.
