Pickled cucumbers in jars for the winter

No matter how tasty salted tomatoes are, salted crispy cucumbers remain a favorite snack for the Slavic peoples. There are as many types of pickling cucumbers as there are housewives. The oldest method is pickling cucumbers in barrels. Moreover, it is not German “gurkens”, the size of a little finger, that are salted, but full-fledged ripe cucumbers, which, due to the release of lactic acid, are stored for a long time in mild cold and serve as a cure for many diseases. Now it is fashionable to pasteurize cucumbers, after which they can remain warm for years. Many housewives add sugar to cucumbers - a source of fermentation. This is how problems are created. The brine is drained from the jars several times and boiled. You get sweet boiled cucumbers. Half of the cans with which explode a little later.
In Siberia, they pay a lot of attention to salting and salt according to classical canons. This time we will tell you how to prepare canned pickles in jars for the winter according to a simple Siberian recipe. The pickling turns out very tasty; we salt the crispy cucumbers with a little vinegar, but if you store the cucumbers in a cold room, you can pickle them without vinegar.

Taste Info Cucumbers for the winter

Ingredients

  • fresh cucumbers – 1.5 kg;
  • salt – 2 tbsp. l.;
  • dill, unripe umbrellas - 4 pcs.;
  • vinegar 6% - 2 tsp;
  • cloves – 2 pcs;
  • bay leaf – 2 pcs.;
  • black peppercorns – 10 pcs.;
  • allspice peas – 2 pcs.;
  • garlic, cloves – 4 pcs.

How to make crispy pickles for the winter

Let's start pickling cucumbers for the winter and serving them lightly salted.
For an example of pickling cucumbers for the winter, let’s take two glass jars, one for sealing, with a capacity of 1 liter, and the second, a European standard 0.8 liter with a threaded lid. For salting in other containers, the amount of ingredients must be recalculated. Rinse the cucumbers in hot running water. All damaged fruits should be set aside for fresh or lightly salted consumption. No circumcisions! Cucumbers are salted for the winter in their original form.


We push our cucumbers as tightly as possible into jars washed and scalded with boiling water. Prepare black peppercorns, bay leaf, salt, allspice and cloves.


In each jar we put 5 black peppercorns, 1-2 allspice peas, one clove (a very dangerous spice, 5 pieces per 1 liter and the cucumbers will be spoiled), a bay leaf and 2 cloves of garlic, cut in half. By and large, the taste of a pickled cucumber is determined by salt, garlic and dill. Pour 2 teaspoons of salt into each jar.


We plug the tops of the jars with bunches of dill. We try to hammer the dill wad as tightly as possible.


There is constant debate about the use of vinegar when making pickles for the winter. This spice is a preservative. If the cucumber storage temperature is around 0 degrees, you don’t need to add vinegar. Add vinegar diluted to 6% (a little hop-suneli will improve its aroma) in the amount of 1 teaspoon per jar.

Carefully and slowly (in 2-3 batches) pour boiling water into the jars of cucumbers. Rotate them slightly in a vertical position and release the air. Wait 3-4 minutes and add boiling water to the top. Close the jars with lids scalded with boiling water. The threaded jar can be turned over and chatted. It is better to stir the jar with a nylon lid after it has cooled. The next morning, put the cucumbers away for storage. They will ripen in 2-3 months.


You can also quickly pickle cucumbers. We cut off the heads and butts of the washed cucumbers; any problematic cucumbers are suitable here.


We cut the cucumbers into pieces and put them in clean jars. Add salt, garlic, dill and bay leaf. Other spices won’t even have time to soak; there’s no point in wasting them.


For a jar with a capacity of 0.5 liters, 1 teaspoon of salt is enough. We plug the jar with dill, fill it with boiling water and close the lid. These cucumbers can even be salted in a saucepan. We keep the jars of pickles in the room until they cool down and put them in the refrigerator.


After 1 day, the cucumbers are ready to eat.

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