Recipes for pickling cucumbers for the winter - tasty and simple! / How to pickle cucumbers

Of course, everything can be bought in the store. And pickles are no exception. But, if you are a good housewife or want to become one, then you will have to learn how to pickle cucumbers.

Pickling cucumbers for the winter is a special ritual, and there are so many recipes! Read in this article: how to pickle cucumbers using cold and hot methods, my original recipes for pickling cucumbers. Read on.

Here's what the professionals advise.

Salting crispy cucumbers for the winter

For pickling, you need to prepare.

Start with the containers and dishes in which you are going to roll the cucumbers.

• Cans with a capacity of 1.5 liters to 3 are suitable. I prefer three-liter jars.

Take care of the lids too.

• For cold salting, you will need hard plastic lids, those that need to be preheated.
• For hot salting you need metal lids and a good seaming machine key.

Ingredients.

Of course the cucumbers themselves.

• Medium-sized cucumbers of the same shape and color, with small pimples, are best suited for pickling.
• Before pickling, cucumbers must be soaked for at least 2 hours in cold water.
• Many recipes recommend trimming the ends of cucumbers, I never do this, but cucumbers are pickled and stored perfectly. So, to trim or not to trim is a matter of taste and aesthetics.

Salt and spices.

• The most common table salt for pickling cucumbers is suitable, the kind that comes in a simple paper packet, without iodine or any additives.
• For the cold method of pickling cucumbers, you will need dill sprigs, or rather umbrellas with seeds, currant leaves, cherries and plums. Garlic cloves and horseradish root will also come in handy. Nothing else.
• For hot pickling, you need bay leaves, peppercorns and citric acid as a preservative. You don’t need any herbs or leaves in the hot brine; cucumbers turn out aromatic and crispy without them.

Recipes for pickling cucumbers for the winter - tasty and simple! Or how to pickle cucumbers

The cold method is the simplest and most accessible

Ingredients:

• cucumbers
• currant, cherry and plum leaves
• dill umbrellas
• garlic cloves

Cooking method:

1. Soak the cucumbers in cold water for 2 hours. Place 2-3 teeth in clean 3-liter jars. garlic, dill umbrellas and leaves. Place the cucumbers very tightly on them, try to press them very tightly. During the pickling process, the cucumbers shrink and the jar will not be full, and microbes can easily penetrate into the empty space.
2. After placing the cucumbers, pour 1 tbsp into each jar. l. coarse salt with top.
3. Then fill with cold boiled water and close with tight plastic lids.
4. Turn the jar upside down several times to disperse the salt.
5. Place the jars in a cool place, but not in the refrigerator. At first the brine will be cloudy, then it will begin to lighten. Liquid may leak out from under the cap; opening and adding is unnecessary. Better notice this jar and eat it first. Cucumbers are ready in 2-3 weeks this way and can be stored for almost a year.

By the way, cold cucumbers are my favorite. They really remind me of my grandmother’s cucumbers from a large oak barrel. Try it, you won't regret it!

Video recipe "Quickly pickled cucumbers"

Hot method of pickling cucumbers

By pickling cucumbers in this way, you prepare homemade canned food for future use. They do not require storage in a cool place, but the salting process is quite labor-intensive and even dangerous.

You will have to tinker with boiling water, hot jars and pour brine over the cucumbers 3-4 times. Be patient and strong, the results are worth it!

Ingredients:

• cucumbers
• sugar
• Bay leaf
• peppercorns
• lemon acid

Cooking method:

1. Soak the cucumbers and place tightly in 3-liter sterilized jars. In this recipe, the cucumbers are reduced and even boiled, so the more densely the cucumbers are packed, the less fuss with half-empty jars.
2. Boil water and carefully pour over cucumbers. Cover the jars with lids and leave for 15 minutes.
3. Drain the water. Boil another water and pour it over the cucumbers again. Leave for the same time. Pour the water into a large saucepan, add sugar and salt at the rate of 2 tbsp. l. salt and 3-4 tbsp. l. sugar per jar. Sugar preserves the color and crunchiness of cucumbers, but does not add sweetness to the brine. Boil the brine.
4. Pour 0.5 tsp into each jar. citric acid, pour boiling brine and roll up with metal lids.

The jars can be put away to cool in a cupboard or in a far corner. After rolling, I wrap my cucumbers in a warm blanket for a day. As my mother taught me, I think they are warmer there and that makes them tastier.