During the main cucumber harvest, many housewives wonder how to pickle cucumbers. And not in vain, because pickled cucumbers are not only an independent snack, but are also used in preparing a variety of dishes - solyanka, rassolnik, salads, etc. By the way, you can pickle cucumbers in a wide variety of ways. different ways, and as a result of simple manipulations you will get tasty, spicy and crispy pickles. We’ll talk about the main methods of pickling cucumbers in this article.

Many recipes for pickled cucumbers refer to ancient Russian methods of pickling, when cucumbers were salted exclusively in wooden barrels - tubs, which in former times were made by coopers. The tubs were made with a wide neck, so cucumbers of any size could be placed in them. However, modern housewives usually pickle cucumbers in standard three-liter jars. It should also be noted that not all varieties of cucumbers are suitable for pickling. Of course, you can pickle absolutely any cucumbers, but the final product will turn out soft and not tasty. There are special varieties of cucumbers that are best suited for pickling. These include Brigantine, Vanguard, Asterix, Business, Magnificent, Altai, Faithful friends, Aquarius, Nezhinsky local, Voronezhsky, Vyaznikovsky 37, Vzglyad, Far Eastern 27, Salting, Bush, Mig, Harvest 86, Cascade, Muromsky 36, Competitor, Reliable, Rodnichok, Favorite, Finger, Kharkovsky.

Cucumbers of such varieties as Izyashny, Adam, Vladivostoksky 155, Parad, Altaisky early 166, Movir 1, Rezastr, Rzhavsky local, Nerosimy 40, Saltan, Sintez, Phoenix should not be used for pickling.

The process of pickling cucumbers

The entire process of pickling cucumbers consists of several stages:

• Sorting cucumbers . Before you start pickling, you need to sort through all the cucumbers, arrange them by size, and reject vegetables with rotten spots and damage;
• Soak . If you are going to pickle not freshly picked cucumbers, but, for example, cucumbers bought at the market, then they must first be soaked in cool water for six hours;
• Washing . Before further processing, cucumbers should be thoroughly washed and doused with boiling water;
• Brine preparation . Each housewife prepares brine for cucumbers in her own way, but most often it includes salt, spices, garlic and vodka;
• Soaking cucumbers in brine . The entire soaking process takes an average of 5 days.

How to pickle cucumbers in liner bags

For brine you will need 10 liters of water, 600-800 g of salt, 20 cloves, 10 pcs. black pepper, horseradish, 2 heads of garlic. Boil the brine, then cool it to about 40 degrees and strain through cheesecloth, and then pour it over the cucumbers placed in bags. Then cover the bags with cucumbers with lids and place them in a dark place. Keep the cucumbers at room temperature for 4-5 days, then gather the edges of the liner bag together and, simultaneously removing excess air, tie it with twine or rope. Then place the cucumbers in the cellar or refrigerator for further storage.

How to pickle cucumbers with spices

This recipe for pickled cucumbers is also designed for salting cucumbers in fairly large volumes.

For pickling you will need 10 kg of cucumbers, 600 g of salt, 300 g of dill, 30 g of garlic, 50 g of tarragon, 10 g of hot pepper, 50 g of horseradish.

Place cucumbers prepared for salting in a barrel, topping each layer with garlic cloves, capsicum, dill, tarragon, horseradish and salt. It is advisable to pre-grind the spices. For convenience, you can prepare a mixture of the listed spices. Depending on your preferences, you can add other spices, for example, blackcurrant leaves, celery, coriander, basil, parsley, etc. The main thing to consider is the fact that spices should not be more than 6% of the total weight of cucumbers.

Lightly salted cucumbers

In order to salt cucumbers, you will need the following spices (based on 1 three-liter jar): 5 chopped garlic cloves, a cherry sprig, a horseradish leaf, 2 dill umbrellas. For the brine you will need 1.5 liters of water and 3 tbsp. spoons of salt.

Rinse the cucumbers for pickling and dry lightly with a towel. Pack them tightly in three liter jar, and place spices and herbs on top. Then fill the jar with the prepared brine and cover it with a paper napkin. Leave it in this position for 4 days at room temperature. Then they can be stored in the refrigerator or cellar.

How to salt cucumbers with vodka

For pickling you will need: 650 g cucumbers, 4 currant leaves, 2 cloves of garlic, a pinch hot pepper, a piece of horseradish, 25 g of dill. For brine - based on 10 liters of water, you will need 500 g of salt, ¾ glass of vodka or 1 glass of vinegar.

First prepare the brine, then pour it over the cucumbers prepared for pickling for 12 hours for pre-fermentation. After this time, place the cucumbers along with the spices in prepared sterilized jars, and pour the brine into a separate container and bring to a boil, then cool slightly and pour it over the cucumbers. Cover the top of the jars with a napkin or gauze and leave them for another day. Then, if necessary, add cold brine to the jars and close them tightly with lids.

Pickling with bitterness

In order to salt cucumbers according to this recipe, you will need (based on one three-liter jar): 2 kg of cucumbers, 10 g of garlic, 30 g of dill, 15 g of horseradish roots, 3 g of capsicum, 20 g of cherry leaves. For brine per 1 liter of water you will need 4 g of dry mustard, 80 g of salt.

Place the cucumbers prepared for pickling along with herbs and spices in steamed jars. Prepare the brine. Then pour it over the cucumbers in jars and leave for a day to ferment. Then close the jars with tight lids and store them in cool place.

With thin skin and gimlet-like surface. As a result, they will be well salted and there will be no voids in them. Also, before salting, you should select cucumbers of the same size, so the process will take place simultaneously in all fruits.

Pickling cucumbers in a barrel

Very tasty cucumbers are obtained when they are salted in a barrel. For pickling you will need the following ingredients:

25 liters of water;
- 600 g salt;
- 10 g tarragon;
- 100 g dill;
- 5 heads of garlic;
- 25 cherry leaves;
- 20 oak leaves;
- 20 black currant leaves;
- 1/2 pod of red pepper;
- 1/2 horseradish root.

First of all, make the brine. Needs to be dissolved in warm water salt. Then sort the cucumbers and wash them cold water. After this, line the bottom of a wooden barrel with washed oak, cherry, black currant leaves, also add dill, horseradish, tarragon, and garlic. Now the cucumbers are placed in dense rows in a vertical position. Make spacers between them using seasonings and leaves. Close the barrel tightly, filling the top bottom. Now, through the hole that needs to be made in advance in the bottom, pour in the brine and seal it. wooden stopper. It is important to prevent the cucumbers from floating after pouring it, so you should tightly cover the lid of the barrel with a wooden circle and place a weight on it. After a week, you can take a sample from the pickles. If the cucumbers are not salted enough, you should wait a few more days.

Pickling cucumbers in a jar

Not everyone has the opportunity to pickle cucumbers in a barrel, so you can do it in a jar. To do this you will need the following products:

3 kg of cucumbers;
- 1.5 liters of water;
- 2 bay leaves;
- 2 dill seed umbrellas;
- 3 black currant leaves;
- 3 cloves of garlic;
- 6 peas of allspice,
- 3 cherry leaves,
- 1 horseradish leaf;
- 90 g salt.

First the brine is made. Take a pan, pour water into it, dissolve salt in it and throw in 2 bay leaves. Place the bowl with brine on the fire and boil. Then place an umbrella of dill, blackcurrant leaves, horseradish, cherries, garlic and peppercorns on the bottom of a three-liter jar. After this, a layer of cucumbers is laid out, which are installed vertically. Now fill them with boiling brine and roll up the jar with a metal lid. Store pickles only in a cool place. This can be not only a cellar, but also a refrigerator, otherwise they will quickly deteriorate and the work will be in vain.

It's vegetable canning season again. One of the methods for preparing cucumbers is pickling and fermenting in barrel. Ready-made cucumbers, greenish-olive in color, will have dense crispy flesh, a salty-sour taste with a pleasant aroma of spices. Excellent for preparing pickle, azu and other dishes.

You will need

• • Barrel
• cucumbers
• spices
• water.

Instructions

Prepare the barrel two to three days before salting. Wash it thoroughly with a brush, fill it with water and leave it for a day. If the barrel is dry, add water to it from time to time until the liquid stops leaking. Also rinse and soak the lid. Then dry the barrel and coat its walls and bottom with a mixture of garlic and salt to prevent the development of mold.

Prepare the brine for pouring about a day before salting. Take the regular one drinking water, dissolve salt in it (500-900 g of salt per 10 liters of water). To pickle small cucumbers, use a brine of 5-6% concentration, for large cucumbers and if the barrel will be stored at temperatures above 0°C - 7-9%. Filter it through cheesecloth.

Choose for pickling cucumbers. They should be fresh, dark green in color, with dense elastic pulp, undamaged skin and undeveloped seeds. Better take it cucumbers medium size - 70 - 100 mm in length. Wash them thoroughly, soak for 2-3 hours in ice water.

Place horseradish leaves and dill on the bottom of the barrel and along the walls. You can add blackcurrant and cherry leaves. Lay them tightly together cucumbers nose down. Fill the barrel halfway and add garlic, celery, tarragon, red pepper. Lay down cucumbers to the upper walls, cover herbs, pour in the brine and leave the barrel at room temperature.

Pickles are a favorite food in many families. They can serve as an independent snack, or can be added to various dishes. Moreover, each chef has his own recipe and little tricks on how to make them tastier. There are some simple ones, but important advice, how to pickle cucumbers, which most people adhere to.

For example, you need to be careful when choosing fruits. It is best to pickle vegetables only picked from the garden. However, if this is not possible, you should select relatively fresh cucumbers, the length of which does not exceed 12 cm. In this case, the pulp should be quite dense. Before buying them at the market, they need to be soaked for several hours in cold water. This will bring back their freshness.

Placing fruits in jars is quite important. It is often recommended to place the herbs and spices that are taken for canning at the bottom of a glass jar (usually dill umbrellas, bay leaves, allspice, etc.). Cucumbers are placed on top, on which the second part of the spices will be placed, then vegetables again. Thus, all the ingredients are laid out in layers, which helps to saturate the fruits with the aromas of spices.

No vinegar is needed (otherwise they will turn out pickled). So, you can take the following recipe. For 5 kg of vegetables you will need a head of garlic, several dill inflorescences, five leaves of horseradish, salt (1 tablespoon per liter of liquid). Sometimes it is advised to supplement the spices with twigs and leaves of cherries or currants.

All ingredients are laid out in layers on the bottom of an enamel pan. Separately, the brine is prepared, which is poured into the vegetables with seasonings so that the liquid covers them completely. A plate is placed on top. The pan with the contents is left for several days at room temperature.

Cucumbers are placed in prepared jars, sterilized in advance (if they have white coating, then it must be washed off), fresh herbs and spices are also placed here. You can prepare a new brine or take the one in which the vegetables were salted and boil it. The hot liquid is poured into jars, which are then sealed with sterilized lids.

Many housewives believe that they are the ones who know how to pickle cucumbers correctly, because there are a large number of recipes. To get a crispy, flavorful snack, you can use the following method. Cucumbers placed in a jar are poured with cooled brine and left for several days at room temperature. When the desired sourness and pleasant aroma appear, the fermentation process stops. To do this, the brine is poured into a clean container, the vegetables are washed and placed in sterilized jars. The strained liquid is boiled and then poured into jars, which are sealed with lids.

When talking about how to pickle cucumbers, we cannot ignore the following method, which uses mustard. A dish prepared in this way has a special strength and can also be stored for a long time at room temperature, which is especially important for those who do not have cellars.

Cucumbers, herbs, and spices (pepper, garlic, horseradish, herbs) are placed in prepared jars. The brine is prepared separately. For him, 2 tbsp is dissolved in a liter of water. spoons of salt. A three-liter jar will require about one and a half liters of liquid. Boiling brine is poured into the jars, then they are covered with plastic lids and left for two days in a cool place. Next, 2 tbsp is poured into each container. spoons of dry mustard powder, leave the jars for several hours. Then the brine is drained, boiled, poured back in, and the jars are rolled up.

Before pickling cucumbers, you should take care of their subsequent storage, as well as preparing all the ingredients that will be needed.

Unlike pickled cucumbers, which are prepared with vinegar for long-term storage and a sharp taste, pickled cucumbers do not contain vinegar. Their acidity and pungency are achieved through natural fermentation. By the way, salted vegetables are much healthier for the body than pickled ones - they do not irritate the gastrointestinal tract at all. Not all housewives make pickled cucumbers tasty. Now we will tell you about the secrets of their preparation and describe several quite accessible recipes.

What do you need to make pickled cucumbers tasty?

Prerequisites

• Buy or grow cucumbers for pickling only of special pickling varieties. There is always an indication on the bag of seeds what the variety is suitable for. If it is written that the variety is salad, then such cucumbers cannot be placed in jars. As they ferment, they will become soft and unappetizing. Pickling varieties are suitable for both pickling and salting. Some bags may indicate that the variety is suitable for both pickling and salads. Such vegetables can also be salted in jars or other containers. When buying fresh cucumbers at the market, be sure to ask the seller what variety he offers you.
• For pickling, use only spring or well water. The regular one from the tap, which contains chlorine, is not suitable for pouring vegetables. It slows down the fermentation process and gives vegetables an off-flavor.
• Use only stone table salt for pickling. Very fine, so-called “Extra”, is not suitable for workpieces. It lacks many trace elements that are removed from it during cleaning. Also, you should not use salt containing iodine for pickling. It is called “Iodized” and can only be used for adding salt to ready-made dishes.
• Any spices for pickling cucumbers are suitable except onions. During fermentation, this spice acquires a not very pleasant smell and cucumbers also run the risk of turning out “smelly.”

Recipe for pickled cucumbers called “Stray”

The procedure for preparing such cucumbers is quite lengthy, but they turn out crispy and very aromatic.

• Place a layer of any spicy herbs on the bottom of clean three-liter jars: currant and cherry leaves, horseradish, dill umbrellas, peppercorns, bay leaves.
• Cut off the ends of the cucumbers. Pack them tightly into jars.
• Pour 1 liter of cold water into each three-liter jar, in which dissolve 3 tablespoons of salt. Take heaps of salt.
• If the poured liter of salted water does not completely cover the cucumbers, then add more cold water, but without salt. The water should reach the hangers of the jar.
• Cover each jar with a nylon lid and turn it upside down several times. This procedure will allow the salt to be evenly distributed throughout the liquid.
• Place the jars on a tray - you can use a baking sheet from the oven. This is necessary so that the liquid does not flood the table during fermentation. Remove the lids from the jars and tie a gauze cloth around each jar. It will protect cucumbers from fruit flies (small flies that appear in areas of fermentation).
• Leave the tray with jars in the kitchen for three days. During this time, the brine will ferment and become cloudy. Cloudiness of the brine is an indicator of high-quality fermentation.
• On the fourth day, pour all the brine from the jars into a large saucepan and bring it to a boil.
• Pour boiling brine over the already pickled cucumbers in jars and quickly roll them up with sterilized lids.
• Let the jars of cucumbers cool naturally, and then store them in the pantry or basement.

Recipe for pickled cucumbers called “Cucumbers in Cucumbers”

This unusual recipe was also used by our grandmothers, who grew cucumbers in their garden beds in very large quantities. They often grew too big big fruits, which didn’t even fit into jars, and were not very good in taste. If you have your own garden or overgrown cucumbers are sold at the market, then try this rather interesting recipe.

• Stock up on one kilogram of large overgrown cucumbers and one kilogram of cucumbers small size. You will also need 2 tablespoons of salt, a couple of cloves of garlic and a bunch of dill.
• Grind large cucumbers in a meat grinder or grate them. Add salt, chopped garlic and chopped dill to the cucumber mixture. Mix everything thoroughly.
• Place small cucumbers in liter jars and fill them with cucumber mixture. When applying, press down the mixture with a large spoon so that there are no air pockets left in the jar. Fill the jars with cucumbers and the pickled mixture to the top.
• Close the containers with nylon lids and transfer the workpiece to the refrigerator or cold cellar.

These pickled cucumbers in cucumbers will be ready in a month. They turn out much crispier and tastier than closed ones with brine.

Recipe for pickled cucumbers in a barrel

Owners of a basement in a country house or in a private house can prepare delicious cucumbers in oak barrel or a ceramic pot. Be sure to wash the container before adding pickles. hot water and dry.

Prepare:

• cucumbers (10 kg)
• dill in umbrellas (300 g)
• horseradish root or greens (25 g)
• garlic slices (50 g)
• hot pepper (10 pcs.)
• blackcurrant and cherry leaves (one handful each, if desired)

1. Make a brine from 10 liters of water and 1 kg of salt. Be sure to stir it well so that the salt dissolves.
2. Place cucumbers and spices in layers in a barrel and fill everything with brine.
3. Keep the container in a room at room temperature for a couple of days for fermentation to begin. To prevent liquid from spilling out of the barrel, place pressure on the cucumbers. To do this, first cover the vegetables with gauze, place a wooden circle on it and press it down with a clean stone.
4. On the third or fourth day, transfer the cucumbers to a cold basement.

You can try cucumbers from the barrel after a month.

Now watch the video with another recipe for pickled cucumbers.

Pickled cucumbers can be served with potatoes or used as one of the ingredients in many dishes. Salt the cucumbers according to one of the recipes. They will turn out tasty, crispy and appetizing.

You will need

1. • Pickled cucumbers “Three days”:
2. cucumbers;
3. dill;
4. garlic;
5. horseradish;
6. cherry leaves;
7. currant leaves;
8. salt;
9. water.
10. Pickled cucumbers with vodka:
11. cucumbers;
12. 1.5 liters of water;
13. 100 g vodka;
14. 2 tablespoons salt;
15. 3 tablespoons sugar;
16. Bay leaf;
17. dill;
18. hot pepper pod;
19. horseradish root.

Instructions

• Pickled cucumbers “Three days” Rinse glass jars in warm water using detergents or mustard. Rinse them thoroughly.
• Place the collected cucumbers in a saucepan or bucket and cover them with cold water for 2-3 hours. Then rinse the soaked cucumbers well and cut off the ends on both sides.
• Place the cucumbers in a colander, pour boiling water over them and place in jars. Place horseradish, currant and cherry leaves, dill umbrellas, and garlic cloves at the bottom of the jars and between the cucumbers.
• Prepare the brine. To do this, boil water. To fill one three-liter jar of cucumbers you will need approximately 1.5 liters of water. For every liter of water, add 2 tablespoons of salt. Bring the brine to a boil and cool it.
• Fill the jars with cucumbers with brine and place them in a deep bowl. Cover the cucumbers with gauze and keep them for three days at room temperature. During this time, foam forms in the jars, and some of the brine may leak out.
• Pour the brine into a saucepan and bring it to a boil. Pour hot brine over the cucumbers and seal the jars with metal lids. Store jars of pickles in a cool place.
• Pickled cucumbers with vodka Sterilize a three-liter glass jar.
• Wash the cucumbers and cut off the ends on both sides. Place the cucumbers in a jar. Add a bay leaf, horseradish root, a pod of hot pepper, and several dill umbrellas.
• Dissolve 2 heaped tablespoons of salt and 3 tablespoons of granulated sugar in 1.5 liters of cold, settled water.
• Pour 100 g of vodka into a jar and pour the prepared brine over the cucumbers.
• Leave the jar of cucumbers for 4 days at room temperature. Skim off any foam that forms on top.
• Drain the brine from the jar, boil it and pour over the cucumbers. Seal the jars with metal lids. Store jars of cucumbers salted with vodka at room temperature or in a cool place.

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How to pickle cucumbers for the winter?

1. Video recipe for pickled cucumbers.

Many people who come to our site have asked more than once, how to pickle cucumbers for the winter. Many of them were primarily interested in recipes for cold and hot methods of pickling cucumbers. People ask questions for a reason: it’s time to prepare home supplies for the winter, create food reserves for the whole family. And really, who among us doesn’t I want to crunch a well-pickled cucumber, especially grown in your own garden. But this year, many summer residents and gardeners will not be able to enjoy their green cucumbers. The reason for this is the severe droughts that prevail over most of the territory of our vast Motherland, the remoteness summer cottage and the impossibility of daily watering and other problems that prevent you from growing such moisture-loving and “delicate” vegetable crops. We will teach you several standard pickling recipes and you will definitely be able to answer the question: how to pickle cucumbers in jars.

If, for the above and other reasons, you were unable to grow a sufficient number of cucumbers for pickling, then in this case you can use fresh vegetables in vegetable warehouses and markets. Moreover, the price at this stage is minimal and the minimum depends on the region of residence.

In my experience of pickling cucumbers, I can include several unscrewed jars, swollen lids and under-salting. But this is a matter of time and experience. Ultimately, after several years of constant pickling of cucumbers, you will choose for yourself all several basic recipes for pickling green beauties.

Well, now I hasten to tell you how you still need to add salt. There are many recipes for pickling cucumbers. Many old recipes refer to real Russians wooden barrels- tubs that people of such a profession as coopers knew how to make. The tubs had a very large neck, and the size of the cucumbers mattered little.

In our modern conditions, such recipes will have to be neglected, since now all kinds of pickles are mostly prepared in standard three-liter jars.

It should also be distinguished that There are special varieties for pickling. Their skin is thinner and it absorbs liquid better. Salad varieties are larger in size and their skin is rougher and thicker.

The following varieties are excellent for preservation: Avangard, Altai, Asterix, Business, Brigantine, Magnificent, Faithful Friends, Vzglyad, Aquarius, Voronezhsky, Vyaznikovsky 37, Dalnevostochny 27, Salting, Cascade, Competitor, Bush, Mig, Muromsky 36, Reliable, Nezhinsky local, Palchik, Rodnichok, Urozhayny 86, Favorite, Kharkovsky.

As a last resort, you can use the following: Stork, Beregovoi, Blagodatny, Vostok, Golubchik, Dachny, Druzhina, Duet, Unity, Crane, Whale, Cruise, Levina, Libelle, Marinda, Moravian Gherkin, Pasamonte, Regia, Seversky, Serpentine, Nightingale , Sagittarius, Ussuriysky 3, Farmer, Photon, Swag, Epilogue, Squadron.

But in no case are salad varieties: Adam, Altaiskiy early 166, Vladivostokskiy 155, Izyashny, Movir 1, Nerosimy 40, Parad, Rezastr, Rzhavskiy local, Saltan, Sintez, Phoenix.

First you need to decide whether you will salt or marinate them. Therefore, there is no need to confuse the process of pickling and pickling cucumbers, although they are both excellent ways to preserve vegetables for the winter. But we are talking specifically about pickling cucumbers.

The process of pickling cucumbers:

• Sorting cucumbers. We select small ones of the same size, so they will be evenly salted.
• Washing. Before further processing, the cucumbers must be thoroughly washed and doused with boiling water. You can do blanching.
• Soak. If the cucumbers are not collected immediately from the beds, then they need to be soaked for 6 hours in cool water.
• Preparing the brine. Add spices, garlic, vodka (don’t be surprised!) and boil thoroughly.
• Soaking cucumbers in brine. The process takes 3-5 days.
• Storage. We select a dry and cool place for the apartment.
• And actually, the final process of consumption! It is advisable to wait until winter. 🙂

Well, now, let’s give you the specific ones you’ve been waiting for: recipes for pickling cucumbers.

Recipes for large quantities (Not jars!)

Recipe No. 1. Salting in package inserts

Separately, cook the brine at the rate of 600-800 grams of salt per 10 liters of water. You can add 1-2 cloves, allspice peas, horseradish and garlic to the brine. Having boiled the brine well, it is necessary to cool it to a temperature of 35-40 degrees Celsius. Strain through cheesecloth and pour in our cucumbers prepared for pickling.

We keep the pickled cucumbers for 4-5 days at room temperature, covered with a regular lid. After this, we gather the edges of the liner bag together, remove excess air along the way, and at the end tie it with a rope or twine. Cover the container with a lid and place it in its final storage location.

Recipe No. 2. Salt with spices.

Place the cucumbers prepared for pickling in a bowl, spreading each layer with the following mixture of spices: dill, garlic, horseradish, capsicum. Spices are prepared in crushed form, in the form of a mixture. For 10 kg of cucumbers add 30 grams of garlic, 300 grams of dill, 10 grams of hot pepper, 50 grams of horseradish roots and 50 grams of tarragon.

Depending on personal preferences, other spices can be included as spices: aromatic herbs - leaves of horseradish, black currant, parsley, celery, coriander, basil, etc. The total mass of spices should not exceed 6% of the total mass of cucumbers (per 10 kg cucumbers 0.5 kg spices).

Recipes for small volumes (3-liter glass jars).

First, let’s find out how much vinegar essence should be added when pickling cucumbers per 3-liter jar? The question is important and pressing and constantly arises for every housewife in summer period and closer to autumn. Here are the standard acceptable standards:

• 2 tablespoons 70% vinegar (so-called vinegar essence)
• 2 tablespoons salt
• 4 tablespoons sugar

Recipe No. 3. Lightly salted cucumbers

Recipe No. 4. Another recipe for lightly salted cucumbers

For a 3-liter jar, prepare a weak saline solution at the rate of 1 teaspoon of salt per 1 glass clean water. The brine needs to be boiled and cooled. We carefully place the cucumbers in a jar, sprinkle them with spices (4 dill umbrellas, 3 cloves of garlic, a small horseradish root), and fill them with the prepared solution.

Recipe No. 5. Standard pickling of cucumbers with the addition of vodka.

To pickle cucumbers you will need: 650 g of cucumbers, 25 g of dill, 2 cloves of garlic, a pinch of hot pepper, 4 currant leaves, a piece of horseradish, you can add vinegar and vodka. We calculate the products as follows: for 10 liters of water, 500 g of salt, 1 glass of vinegar, 3/4 glass of vodka.

Prepare the brine at the rate of 60 g of salt per 1 liter of water (you can add vodka if desired). Pour brine over the cucumbers and leave for pre-fermentation for 12 hours. After this, put the cucumbers along with the spices in prepared sterilized jars, and pour the brine into a saucepan and heat it over the fire until it boils. Without letting the brine boil, remove it from the heat and cool slightly. Fill the cucumbers in jars with brine, cover the top with gauze and leave to cool for another 24 hours. The next day, fill the jars with cold brine (if required), and, closing them tightly, place them in a cold place.

Recipe No. 6. Pickling with mustard.

For a 3-liter jar we take 2 kg of cucumbers, 30 grams of dill, 20 grams of cherry and oak leaves, 15 grams of horseradish roots, 10 grams of garlic cloves, 3 grams of capsicum.

Place cucumbers, dill, leaves, horseradish, garlic, herbs in a container, pour brine (60-80 g of salt and 4 g of dry mustard per 1 liter of water) into a jar and leave to ferment, then sterilize and roll up the lids.

And finally, I would like to mention that fragrant and crispy cucumbers perfectly lift your spirits during the holidays. winter period time of year. But in order to have them in winter, you will have to roll up your sleeves now and learn pickle cucumbers in jars!

Video recipe for crispy pickled cucumbers for the winter

From the popular channel on Youtube “In the garden or in the vegetable garden” Comment added by: yuliaptichka Here is recipe No. 3 of all presented - our most homemade one. Only we still sterilize the jars and roll them up. You never know what could happen in the refrigerator.. We haven’t tried cooking with vodka ourselves, we ate it at a party, it’s delicious, we’ll have to do it ourselves. © 2009-2016 All in the garden - useful project for gardeners and summer residents. Copying materials is prohibited. Partial quotation is permitted, with a direct active link to the copied material from our project.

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Pickling cucumbers for the winter - 4 recipes for preparing pickled cucumbers - Onwomen.ru

We prepare the cucumbers - wash them thoroughly, if necessary, trim the butts. Sterilize the jar or wash it thoroughly under running water. We sort the cucumbers by size so that they are all equally salted. We fill the jars with cucumbers, add all the spices, cherry leaves, currants, horseradish, and try to distribute them evenly throughout the jar. Prepare the brine: take 60 grams of salt per liter of water. Pour the boiling brine into a jar of cucumbers and close it with a plastic lid. After 3 days, we move the jar into the cold, where the temperature is kept at zero.

Recipe No. 2 – Pickled cucumbers - classic

We will need the following products: - salt - 50 grams (not iodized!); - cucumber - as much as will fit in a three-liter jar; - horseradish, dried dill, garlic, tarragon, cherry leaves to taste.

Wash fresh cucumbers thoroughly. How fresh cucumbers- all the better. Sort by size and put in jars. When laying the cucumbers, we arrange them with spices, horseradish leaves, cherries, and dry dill with inflorescences. Prepare the brine - dissolve salt in boiling water at the rate of 50 grams of salt per 1 liter of water. Pour hot brine into jars with cucumbers and cover with lids. Please note: we do not close the lids, but only cover and leave for 3-4 days at room temperature. For intensive salting, you can leave the jars to steep for up to 10 days. When time has passed, the brine is poured into a saucepan, brought to a boil and poured back into the jars. The jars are immediately sealed with tin lids and stored cool.

Recipe No. 3 – Easy to pickle cucumbers

Ingredients: - cucumbers, how many will fit in a three-liter jar; - for the brine we take 1.5 liters of water, 90 g of salt, 1 bay leaf; - dry dill, 3 cherry leaves, 3 black currant leaves, 3 cloves of garlic, 6 black or allspice peas, horseradish leaf.

Wash the jar well, you can sterilize it. We also clean cucumbers of impurities. We line the bottom of the jar with leaves and seasonings, lay the cucumbers in layers, and also add leaves and spices between them. Prepare a brine from water and salt and pour it hot into a jar. We wait five minutes for the air to come out, add brine and roll up the jar with a tin lid. We wrap the jar in a warm blanket, and when it cools down, we store it in a cool place - in the cellar or refrigerator.

Recipe No. 4 – Salting cucumbers in a barrel

We will need: - a wooden barrel; - cucumbers for 34 barrels; - for brine: for one bucket of water we take 600 g of salt, 100 g of dill, 10 g of tarragon herb, 1 pod of red pepper, 5 heads of garlic, 1 horseradish root; - for the barrel: oak, currant, cherry leaves.

If you pickle your cucumbers, it is better to do the preparation on the same day that you picked them from the garden. Soak store-bought cucumbers in cold water for a couple of hours, then wash them well.

We clean the barrel, wash it, line it with oak, cherry, currant, horseradish leaves, put dry dill with inflorescences and garlic on the bottom. We place the cucumbers vertically in the barrel, layering them with leaves and seasonings. When the barrel is full, close it tightly. A hole should be made in the lid, pour the brine through it, and then close it with a stopper.

Using the same recipe, you can pickle cucumbers in a tub, only after curing the brine, you need to apply pressure so that the cucumbers do not float. We press the cucumbers in the tub with a wooden circle and put something heavy on top, for example, a stone or a container of water. Cover the tub with a clean cloth or gauze and store in a cool place.

OnWomen.ru

Delicious lightly salted cucumbers– a simple and quick recipe!

How to quickly and easily prepare crispy, aromatic, very tasty lightly salted dry salted cucumbers (without brine)?! But pickle the cucumbers in a bag! The smell from the refrigerator is maddening, impossible to resist!

Cucumbers are prepared simply and quickly - in 4-5 hours!

Of course, there is an even shorter recipe - pickling cucumbers in 3 minutes, but there they need to be cut into slices, the taste is a little different. This is only for the most impatient.

What you need for lightly salted cucumbers

Young cucumbers – 1 kg; Garlic – 1 head (or less); Salt – 1 tbsp; Herbs and spices: dill, currant leaves, cherry leaves, horseradish leaves or root, cloves (2-3 buds) and allspice (2-3 peas). Optional - basil and chili pepper. 2 plastic bags

Collecting herbs and cucumbers for pickling!

How to pickle lightly salted cucumbers in a bag

1. Wash the cucumbers and cut off the ends. Cut the garlic into small pieces;
2. Place cucumbers, herbs, and spices in a bag. Add salt. Shake several times to distribute the dressing evenly. Tie the package. Place in another bag (for reliability, so that it does not leak). Leave for 4-5 hours at room temperature;
3. Store prepared lightly salted cucumbers in the refrigerator (if you don’t eat them right away);

These are delicious and crispy cucumbers!

Features of preparing pickled cucumbers in a bag and taste

This magical bag of pickles immediately begins to exude a faint, intoxicating aroma of lightly salted cucumbers. It's just impossible to be around.

The more time passes, the stronger and more persistent the odorous spicy wave becomes, permeating the entire kitchen and awakening a brutal appetite and profuse salivation.

If it’s hot in your kitchen, the cucumbers will salt faster; if it’s cool, let them sit a little longer. The cooking time for lightly salted cucumbers also depends on their size - the smaller they are, the faster they are salted.

Dill umbrellas that gave their spice to cucumbers))

If you doubt how the cucumbers will be salted if they themselves are dry and no brine washes them, don’t worry, they will breathe in moisture, and the walls of the bag will keep it inside. Everything will be not just good, but very tasty.

Lightly salted cucumbers in a bag

The cucumbers turn out crispy and spicy. If you want more spiciness, add chili pepper to the bag. If there doesn’t seem to be enough salt, add more salt. It can be measured not in tablespoons, but in handfuls. That is, throw a handful of salt into the bag. Other recipes for lightly salted cucumbers.

You can read the recipe for regular lightly salted cucumbers here. There is also a recipe for salting cucumbers in cold water; they can be eaten immediately, like lightly salted ones, or they can be stored in a cold place and opened only in winter - then they will become salty.

You can also pickle cucumbers for the winter like lightly salted ones - recipe (they taste like fresh lightly salted cucumbers).

Enjoy your meal!

Delicious, simple summer food!

Dry salting of cucumbers in a jar

Cucumbers can be pickled dry without brine directly in a jar. Under plastic cover A greenhouse effect will also appear, moisture will be released from the cucumbers and salt and spices will quickly penetrate the cucumbers.

For 1 liter jar it is required cucumbers - as many as will go in, 1 head of garlic, a couple of dill umbrellas, 2 tablespoons of salt.

Method for preparing lightly salted cucumbers by dry salting

Place the cucumbers in a jar mixed with garlic cloves, add dill and salt. Place the lid on the jar and shake as hard as you can for a few minutes (until you get tired). Then leave the cucumbers at room temperature and after five hours they are ready. Or sooner, depending on how hot it is in your home. If they have changed color a little, it makes sense to try.

One more point - if you do not shake off the salt from the ready-made lightly salted cucumbers, but leave them in the jar, moving them to the refrigerator, the lightly salted cucumbers will continue to be salted and will taste like salted, not lightly salted.

Therefore, if you only want a slightly salted taste, shake off all excess from the prepared cucumbers or rinse them in running water and store them in the refrigerator.

Lightly salted cucumbers in a bag

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How to pickle cucumbers and tomatoes together?

What do you like better – tomatoes or cucumbers? Most of our readers will confidently say that it is both. Wanting to reduce your time preparing savory pickles, we will tell you how to marinate and pickle cucumbers and tomatoes together.

Spicy assorted tomatoes and cucumbers

Salted assorted tomatoes and cucumbers

We offer you quickly and without any hassle pickle cucumbers and tomatoes together. The undeniable advantage of our recipe is that lightly salted platter it will be ready within a day, and after standing at room temperature for 2-3 days, the vegetables will acquire the taste of pickled in a barrel.

So, in order to pickle cucumbers and tomatoes together, you will need:

• cucumbers
• horseradish, currant and cherry leaves,

For brine (per 1 liter of water):

• salt – 1 tbsp. l. with a slide,
• sugar – 2 tbsp. l. without a slide,
• lemon juice – 1 tbsp. l.

Wash the vegetables and prepare them for placing in a container (large pan or bowl). Big tomatoes and cucumbers need to be cut in half. Trim the edges of small cucumbers, make a cut on tomatoes and put finely chopped garlic and herbs inside each fruit. Do not forget add horseradish to cucumbers. Place vegetables in containers in rows, topping them with garlic, leaves and herbs.

Prepare the brine - add sugar, salt to the water and bring to a boil. Remove the filling from the stove and add it required amount lemon juice. Pour hot brine over the stacked vegetables and keep the assortment at room temperature for 24 hours.

Pickled assorted cucumbers and tomatoes

Pickle cucumbers and tomatoes together very simple, but such vegetables do not last long. For those who want to prepare assorted dishes for the winter, we will tell you how to marinate tomatoes and cucumbers in one jar.

You will need:

• spices: cloves, allspice, peppercorns.

For the marinade (per 1 liter of water):

• coarse salt (not iodized) – 1 tbsp. l.,
• sugar – 2 tbsp. l.,
• 9% vinegar - 1.5 tbsp. l.

Place vegetables in pre-sterilized jars: cucumbers, tomatoes, sliced ​​carrots and bell pepper, chopped onion into rings, halves of garlic cloves. If you only have a couple of jars and you don’t want to spend a lot of time sterilizing them, Sterilize them in a steamer.

Pour boiling water over the assortment, let stand for 5 minutes and drain the water into a saucepan. Add a little more boiling water from the kettle to the water, add the required amount of sugar and salt, spices and bring to a boil. Remove the marinade from the heat and add table vinegar. Pour the prepared marinade over the vegetables in the jars, cover with lids and let them stand for 20 minutes. Roll up the lids, turn the jars upside down and cover with a blanket. Wait until the assortment has cooled down and put the preparations in a cool place.

Another interesting option canning – tomatoes in jelly. For this type of canning, it is better to take small tomatoes. This appetizer will decorate the table and pleasantly surprise your guests with its taste. Bon appetit!

womanonly.ru

how to salt cucumbers deliciously

Inna Lainskaya

"Pickled tomatoes".

In pure 3 – x. Place a liter jar on the bottom:
½ onion, ½ carrot, horseradish, currant leaves, 3-4 cloves of garlic, 2 bay leaves, peppercorns, bell pepper - 1 pc. , dry dill, you can add ½ if desired hot pepper(for spicy tomatoes) or whole cloves and a little cinnamon, apple (for sweet, savory ones).
Place clean tomatoes in jars, pour boiling water over them, cover with lids, and leave for 15 minutes.
Pour the boiling water from the tomatoes into a saucepan and add 1 tbsp per 1 three-liter jar. l. essences, 2 tbsp. l. salt, 3 tbsp. l. Sahara.
When the brine boils, pour over the tomatoes and roll up.

"Pickles" .

The technology is the same as for pickling tomatoes, but we put them in brine: in a 3 liter jar
1 tbsp. l. vinegar, 1.5 tbsp. l. sugar and 2 tbsp. l. salt.
From 5 kg. cucumbers yield 3 jars of 3 liters each.

Natalia

DELICIOUS CANNED CUCUMBERS
for one three-liter jar, small cucumbers, 1 jar takes about 2-2.5 kg, horseradish leaves - 2 pcs, thick branches of dill 1 pc, garlic - 3-5 cloves, peppercorns 10 peas, boiling water, 2 tablespoons Sahara,
2 tablespoons of salt (70 grams), 70 g of vinegar.
Soak the cucumbers for 3 hours in cold water (if there are a lot of cucumbers, I soak them in a clean bath, if there are few in a basin). Then wash the cucumbers well. Wash the horseradish leaves and dill. Trim the butts off the cucumbers. Place peppercorns, 1 torn horseradish leaf, dill and peeled garlic at the bottom of the jar. Then place the cucumbers, upper layer Cover the cucumbers with horseradish leaves. The first time, pour boiling water over it and let it sit for 20 minutes until the water for seaming begins to boil. After 20 minutes, pour out the water from the cucumbers. Pour vinegar into a jar, add salt, sugar, pour boiling water over everything, cover with a lid, roll up, turn the jars upside down, wrap for no more than 4 hours, otherwise the cucumbers will be “overcooked” and will not be crispy.

Alsou Alsu

I call it pickled cucumbers!
First, the brine recipe: For one 3-liter jar, 3 tablespoons of salt and 3 tablespoons of sugar. Any spices that you use when pickling cucumbers, except garlic. Pour this brine over the cucumbers placed in jars, cover and place in a dark place at room temperature for 3 days.
After 3 days, remove the cucumbers from the jar and rinse with water. Remove (throw away) spices. Boil the brine (if it is not cloudy). If the brine becomes cloudy, I brew a new one, exactly the same.
Put everything back into the jar (cucumbers and fresh spices) and fill it with hot brine. The cucumbers turn out very tasty, aromatic and crispy.
Another thing that is important:)))
Usually I get enough cucumbers for three 3-liter jars; after soaking (ripening), the cucumbers shrink (shrink) and when transferring, instead of three jars, you only need two.

Vladimir Ptokhov

Pickles

Dissolve salt in cold water. Place half of the seasonings in a three-liter jar, then the cucumbers and the rest of the seasonings on top. Pour in brine. Keep three of them in the room for a day to ferment and gurgle, and then in the cold. If the broth becomes very cloudy during fermentation, drain it, boil it, cool it, drain it clear and pour it over the cucumbers.

3 kg of cucumbers, 280 g of salt, 30 g of sugar, 30 g of dill, 50 g of currant leaf, 30 g of horseradish leaf, 10 cherry leaves, a head of garlic

OLGA Titova

Cucumbers » FAST «
Place spices in 3-liter sterilized jars: dill, garlic, peppercorns and allspice, whatever you like, you can add cloves. Wrap each cucumber in horseradish leaves and place in a jar. Filling: 2 tablespoons per liter of water. spoons of salt and one tablespoon of sugar. Fill the cucumbers, cover with a nylon lid, when they cool down we take them to the basement, and whoever has an even better cellar. They keep well until spring. I forgot: add a teaspoon of essence.

Olga Alexandrova

Pickles

To prepare 10 kg. cucumbers You will need:
— dill — 150g
— horseradish root — 30g
- horseradish - 30 leaves
- garlic - 2-3 heads
— hot red pepper — 1-2 pods
— leaves of parsley, celery, and black currant — 50 g
- brine at the rate of 700 g of salt per 10 liters of water.

Pickling cucumbers can be done in any container available in the house: wooden barrels, enamel pans, ceramic or glass vessels, cylinders. In this case, the existing greens must be carefully sorted, washed, and chopped. We put the greens on the bottom of the barrel, then a row of cucumbers vertically, a layer of greens, again a row of cucumbers, pour in the greens. For 10 kg of cucumbers we need to prepare 300 - 700 g of greens. As additives you can use oak, cherry leaves, tarragon, a mixture of marjoram, chabra, basil and other spicy plants.

Filled containers should be tightly closed and brine should be poured. To stimulate the development of lactic acid bacteria, the containers with cucumbers are kept at a relatively high temperature (15 - 20'C) for the first few days, and only then placed in a dry, cold room and stored at a temperature of 1 to 4'C.

How to salt cucumbers for the winter? (Not lightly salted. Tell me how to salt cucumbers for the winter?

Lorik

Ingredients for a 3 liter jar:
1.5 kg small cucumbers,
3 cloves of garlic,
6 black peppercorns,
1 bay or cherry leaf, currant leaf,
dill,
horseradish leaves,
hot pepper,
2 tbsp. l. With small slide salt,
1 tbsp. l. with a pile of sugar,
1.5 tsp vinegar essence,
Canning recipe:
Prepare the cucumbers. Wash, soak in cold water for 4 hours, then drain the water and wipe the cucumbers dry.
Place dill, horseradish, cherries, currants, garlic cloves, pepper and bay leaves in sterilized jars. Distribute cucumbers among jars.
Pour boiling water over the jars, cover with a lid and let stand for about 15 minutes. Then pour the liquid into a saucepan, put on fire, add 2 heaping tablespoons of salt and 1 heaping tablespoon of sugar (indicated in the ingredients for a three-liter jar of cucumbers, not 3 liters of water!), bring to a boil.
Pour the resulting brine over the cucumbers in the jars, pour 1.5 teaspoons of vinegar essence into a three-liter jar or half a teaspoon into a liter jar, and close the lids. Turn over, cover with a warm blanket and place in a dark place until cool. To be on the safe side, you can make 2-3 such pours, that is, drain the brine, let it boil and pour it back into the jar. Add the essence to the marinade before the last pour.
Do not sterilize.
This is a classic recipe for pickles and 2 heaped tablespoons of salt (or 3 level tablespoons) per 3-liter jar of cucumbers is the gold standard. For liter jars - 1 level tablespoon of salt per jar or 400 ml of water. There may be more sugar (for lovers of sweet cucumbers), there are also many options for spices and it doesn’t matter if you don’t have cherry and currant leaves. You shouldn’t just put onions, this is the privilege of pickled cucumbers and salads with a lot of vinegar.
The main thing is that the home-style cucumbers are crispy; do not forget to soak them for several hours in cold water before pickling; the horseradish leaf also gives the cucumbers a “crispiness.”

Corpse Bride†

On bottom of the 3rd In a liter jar, put 4-5 chopped garlic cloves, dill stems, a cherry sprig, and a horseradish leaf. Wash medium-sized cucumbers and dry lightly on a towel. Place them tightly in a jar, preferably vertically, with garlic and herbs on top.

Fill the prepared jars with brine. To prepare the brine, you need to boil water at the rate of 2 tbsp per 1 liter of water. spoons of salt. You will need 1.5 liters of brine per three-liter jar.

Then cover the jar of cucumbers with a paper napkin and leave to store at room temperature. After 3-4 days, the cucumbers are ready and can be stored in the refrigerator.

Vera Belyakova

pickles
for a 3 liter jar
75 grams each of salt, sugar and vinegar. , a few bay leaves, a few black peppercorns and a few onion rings.
Place clean cucumbers in a clean jar. Boil water in a saucepan. The first time we pour boiling water. Let cool for 20-25 minutes. Pour back into the pan (there should be some water left there) Add salt, sugar, spices. Add onion to the jar. When everything boils, add vinegar and pour brine over the cucumbers.

Lyalka

Pickles
Spices for one three-liter jar - dill, horseradish, hot pepper, a couple of cloves of garlic, black currant leaves, cherry leaves. Prepare brine from cold raw water and salt. They have water from a spring, I think drinking water is suitable, at the rate of half a liter jar of salt per bucket of water, or 70g (cut glass) per three-liter jar. Dilute the salt in water, pour over the cucumbers, and leave to ferment for two to three days. Then drain the brine and bring it to a boil. Pour it over the cucumbers, close the jars and put them in the basement. If there is no basement, then after twenty minutes drain the brine again, bring it to a boil again, pour it in again, close the jar and store it in the pantry.

Spicy pickled cucumbers
For 10 kg of cucumbers - 20 g of fresh hot pepper, 30 g of garlic, 50 g of horseradish root, 50 g of tarragon, 30 g of dill, 5 g of dried marjoram leaves. For brine: per 10 liters of water - salt depending on size, cucumbers: for pickling small cucumbers - 500-550 g, medium size - 600-650 g, for large ones - 700-800 g salt.
Tarragon gives cucumbers a very pleasant smell and helps maintain their green color. Salt cucumbers in the usual way.

Sterilized pickled cucumbers
For 1 kg of pickled cucumbers - 10 g of dry dill or caraway seeds, 5 g of tarragon, 2 cloves of garlic, 5 g of mustard seeds. To add brine: per 1 liter of water - 60 g of salt.
If cucumbers are pickled in a large container at the end of summer, and in the city it is not possible to store them at above-zero temperatures, then the cucumbers can be stored in three-liter rolled up jars. To do this, rinse the pickled cucumbers, drain the water and, placing them in prepared jars, fill them with strained brine. Sterilize jars in boiling water: half-liter jars - 5-10 minutes. , liter and two-liter - 10-15 minutes. , three-liter - 15-20 minutes. Cork. Before sterilizing the cucumbers, you can add dry, spicy tarragon, dill, caraway, mustard, and garlic cloves to the brine. You can also add fresh herbs if you have them.

how to salt cucumbers for the winter in 2 liter jars

� Irina *passed out* �

The same as in liter ones, only there is 2 times more salt.
The same as in 3 liter bottles, only 1/3 less salt.

http://otvet.mail.ru/question/42933204
http://otvet.mail.ru/question/59549072

Natalina Yurieva

For 1 liter of water - 60 g of salt / two level tablespoons. This is for pickles. Vinegar and sugar are not needed.

ltlcfif

Cucumbers can be preserved at home in different ways, sterilized in a sweet and sour sauce (cucumbers 5-9 cm long or cut), pickled or quickly pickled cucumbers are prepared, or they are frozen. Cucumbers sterilized in sweet and sour sauce. Freshly picked straight cucumbers, best 5-9 cm long, and up to 15 cm, 2 mugs of onion, 2 mugs of horseradish, 2 mugs of carrots, possibly a sprig of young dill or a pod of hot pepper, 2 black peppercorns, 2 allspice peas, 0, 5 bay leaf, 0.5 tsp yellow mustard seeds (you can - a small piece of cinnamon, 1 clove, a pinch of thyme, a tarragon leaf, coriander. First filling - when 60% of the cucumbers are filled and 40% of the filling: per 1 liter of water 0.25-0 .3 liters of 8% vinegar, 20 g of salt and 80-100 g of sugar. Second filling - when 70% of the cucumbers are filled and 30% of the filling: for 1 liter of water 0.3-0.33 liters of 8% vinegar, 20 g of salt and 100-20 g of sugar. For sterilization, use only young, not wilted cucumbers; wilted cucumbers turn out hard during sterilization. Also, cucumbers that are yellowed or too strong are not suitable. The stalks and flowers of the cucumbers are removed, soaked for an hour in cold water, then washed in several waters (possibly with a brush) so that the last of the water remains clean, and leave to dry. Place mugs of onions and carrots, rinsed spices, dill, horseradish on the bottom of heated clean jars, place cucumbers on them vertically one to the other so that they do not float. Place them crosswise on top cucumbers of suitable length, thereby strengthening the lower cucumbers.The cucumbers are filled with filling at a temperature of 60–70c, the jars are closed, placed in a sterilization tank with hot water and sterilized. Sterilization time: heating to 90c - 20 minutes, sterilization at 90c: jars with a volume of 0.7 - 0.9 l - 25 minutes, jars with a volume of 0.5 l - 20 minutes. Upon completion of sterilization, the jars are immediately cooled. To sterilize a large number of cucumbers at the same time, you can prepare the filling as follows (portions for 5 liters of filling): 3/4 teaspoon of black pepper, 1/4 teaspoon of allspice, 3 bay leaves, 5 crushed cloves poured into 3.75 liters of water and 1 liter of 8% vinegar (or 3.6 liters of water and 1.1 liters of 8% vinegar), add 3 teaspoons of yellow mustard seeds, 4 branches of dill, 400-600 g of granulated sugar, 100 g of salt and bring to a boil . The broth is removed from the stove and left to leach under the lid for 2 hours. Then the broth is filtered, heated to 70 - 80C and immediately poured into cucumbers. If you are sterilizing one or two jars, instead of preparing the filling, you can pour 0.05-.06 l of 8% vinegar into one 720 ml jar,
Pour 6 g of salt (1 tsp) and 15 - 20 g of granulated sugar (1 tsp with a small slide) and pour over the cucumbers boiled water. Sterilized cucumber slices. Overgrown cucumbers, per liter jar: 2 mugs of onions, 2 mugs of carrots, 2 mugs of horseradish, possibly a sprig of young dill, 2 black peppercorns, 2 allspice peas, 0.5 bay leaf, 0.5 tsp yellow mustard seeds. Filling: for 1 liter of water, 0.4 liters of 8% vinegar, 25 g of salt, 90-100 g of granulated sugar. Cucumber slices are: transverse - only from cucumbers that have a strong core; longitudinal - peeled: from yellowed cucumbers, unpeeled: from green cucumbers. To obtain transverse slices To obtain longitudinal slices, the cucumbers are washed in several waters, and the yellowed cucumbers are peeled, cut lengthwise into halves or quarters, the core is scraped out with a teaspoon, the slices are rinsed and cut into pieces 2 - 5 cm long. The rinsed ones are poured into the bottom of heated, clean jars. spices, put 2 mugs of onion, horseradish, a sprig of dill, prepared cucumbers are poured with a filling with a temperature of about t 70C, the jars are closed, placed in a sterilization tank with hot water and sterilized. Sterilization time: heating to 90c - 20 minutes, sterilization at 90c: jars with a volume of 0.7 - 0.9 or more - 25 minutes, jars with a volume of 0.5 l - 20 minutes.
Upon completion of sterilization, the jars are immediately cooled.