During the main harvest of cucumbers, many housewives are wondering how to pickle cucumbers. And it is not in vain, because pickled cucumbers are not only an independent snack, but are also used in the preparation of various dishes - solyanka, pickle, salads, etc. By the way, pickle cucumbers can be a variety of ways, and as a result of simple manipulations, you get tasty, spicy and crispy pickles. On the main ways of salting cucumbers and talk in this article.

Many salted cucumber recipes refer to the ancient Russian methods of pickling, when the cucumbers were salted exclusively in wooden barrels - tubs, which were used to make coopers. Kadushki were made with a wide neck, so they fit cucumbers of any size. 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 salting. Of course, you can pickle absolutely any cucumbers, but the final product will be soft and not tasty. There are special varieties of cucumbers that are best suited for pickling. These include Brigantine, Avant-garde, Asterix, Business, Magnificent, Altai, True Friends, Aquarius, Nezhinsky Local, Voronezhsky, Vyaznikovsky 37, Glance, Far Eastern 27, Firewood, Kustovoy, Miig, Urozhayny 86, Cascade, Murom 36, Competitor, Reliable , Rodnichok, Favorite, Finger, Kharkov.

It should not be used for pickling cucumbers such varieties as Elegant, Adam, Vladivostok 155, Parade, Altai Early 166, Movir 1, Rezastr, Rzhavskoy local, Non-rashy 40, Sultan, Synthesis, Phoenix.

Cucumber pickling process

The whole process of pickling cucumbers consists of several stages:

• Cucumber sorting . Before proceeding with the pickling, it is necessary to sort out all the cucumbers, spread them out in size, discard the vegetables with rottenness and damage;
• Soak . If you are going to salt not freshly picked cucumbers, but, for example, cucumbers bought on the market, then you must first soak them in cool water for six hours;
• Washing . Before further processing, cucumbers should be thoroughly washed and rinsed with boiling water;
• Brine preparation . Brine for cucumbers, each hostess cooks in its own way, but most often it includes salt, spices, garlic and vodka;
• Soaking cucumbers in brine . The duration of the whole soaking process takes an average of 5 days.

How to pickle cucumbers in package bags

For brine you need 10 liters of water, 600-800 g of salt, 20 cloves, 10 pcs. black pepper, horseradish, 2 heads of garlic. Cook the brine, then cool it to about 40 degrees and strain through the gauze, and then pour them cucumbers, placed in packages. Then pack the cucumbers with lids and place in a dark place. Soak cucumbers at room temperature for 4-5 days, then gather the edges of the package insert together and, along the way, removing excess air, tie it up with string or rope. Then put the cucumbers in the cellar or in the 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, garlic - 30 g, 50 g of tarragon, 10 g of bitter peppers, 50 g of horseradish.

Pickled cucumbers for salting, lay out in a barrel, shifting each layer with garlic cloves, chilli peppers, dill, tarragon and horseradish and salt. It is desirable 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, such as black currant leaves, celery, coriander, basil, parsley, etc. The main thing to consider is the fact that there should be no more spices than 6% of the total weight of cucumbers.

Salted cucumbers

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

Rinse cucumbers for salting and lightly dry with a towel. Tightly lay them in a three-liter jar, and on top lay spices and herbs. 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 a refrigerator or cellar.

How to salt cucumbers with vodka

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

First, prepare the brine, then pour them prepared for salting cucumbers for 12 hours for pre-fermentation. After this time, put the cucumbers together with the spices into prepared sterilized jars, pour the brine into a separate container and bring to a boil, then cool slightly and pour the cucumbers to them. Cover 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.

Salted with bitterness

In order to salt cucumbers in 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 chilli pepper, 20 g of cherry leaves. For brine in 1 liter of water, you will need 4 g of dry mustard, 80 g of salt.

Prepared for salting cucumbers put together with herbs and spices in steamed jars. Cook the pickle. Then pour them cucumbers in jars and leave for a day for fermentation. Then close the jars with tight lids and store them in a cool place.

With a thin skin and boring surface. As a result, they are well salted, and there will be no voids in them. Also, before the ambassador, cucumbers of the same size should be selected, so the process will take place simultaneously in all fruits.

Pickled cucumbers in a barrel

Very tasty cucumbers are obtained when they are salted in a barrel. To pickle will need the following ingredients:

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

First make a pickle. Need to dissolve in warm water  salt. Then take the cucumbers and wash them. cold water. After that, lay the bottom of the wooden barrel washed with leaves of oak, cherry, black currant, also lay dill, horseradish, tarragon, garlic. Now in dense rows in a vertical position cucumbers are stacked. Between them, make a strip of spices and leaves. Close the barrel tightly, scoring the top head. Now, through the hole that needs to be done in the bottom in advance, pour in the brine and seal it with a wooden stopper. It is important not to let the cucumbers float after it has been poured, therefore you should tightly cover the lid of the barrel with a wooden circle and put a load on it. After a week, you can take samples from pickles. If cucumbers are not enough salted, then you should wait a few more days.

Pickled cucumbers in a can

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 seed dill umbrellas;
- 3 leaves of black currant;
- 3 cloves of garlic;
- 6 allspice peppers,
- 3 cherry leaves,
- 1 sheet horseradish;
- 90 g of salt.

First, the brine is done. Take a saucepan, pour water into it, dissolve salt in it and throw 2 bay leaves. Put the dishes with the pickle on the fire and boil. Then put on the bottom of a three-liter cans an umbrella of dill, black currant leaves, horseradish, cherry, garlic and peas. After that, a layer of cucumbers is laid out, which are set vertically. Now fill them with boiling brine and roll the jar with a metal lid. Store pickles only in a cold place. This can be not only a cellar, but also a refrigerator, otherwise they will quickly deteriorate and labor will be wasted for nothing.

The season of canning vegetables comes again. One method of harvesting cucumbers is salting and pickling in a barrel. Ready-made, greenish-olive-colored cucumbers will have dense crisp flesh, salty-sour taste with a pleasant aroma of spices. Perfectly suitable for cooking pickle, azu and other dishes.

You will need

• • Barrel
• cucumbers
• spices
• water.

Instruction

Prepare a barrel two or three days before salting. Wash it thoroughly with a brush, fill it with water and leave it for a day. If the barrel cracks, then pour water from time to time into it, until the liquid stops flowing. Also rinse and soak the cap. 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 usual drinking water, dissolve salt in it (for 10 liters of water 500-900 g of salt). For pickling small cucumbers, use 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.

Opt for pickling cucumbers. They must be fresh, dark green in color, with dense elastic flesh, not damaged by the skin and underdeveloped seeds. Better take cucumbers  The average size is 70-100 mm in length. Wash them thoroughly, soak for 2-3 hours in ice water.

At the bottom of the barrel and along the walls spread out the leaves of horseradish and dill. You can add black currant leaves and cherries. Tightly to each other lay cucumbers spout down. Fill the barrel half and add garlic, celery, tarragon, red pepper. Lay down cucumbers  to the top walls, cover spicy herbs, fill the brine and leave the barrel at room temperature.

Pickles are a favorite food in many families. They can serve as an independent snack, and can be added to various dishes. In addition, each cook has his own recipe and small tricks on how to make them tastier. There are some simple but important tips on how to pickle cucumbers, which the majority adheres to.

For example, you need to carefully consider the selection of fruits. It is best to pickle vegetables, only plucked from the garden. However, if there is no such possibility, it is worth picking up relatively fresh cucumbers, the length of which does not exceed 12 cm. At the same time, the flesh must be sufficiently dense. Before bought on the market, they need to soak for a few hours in cold water. This will bring them freshness.

Laying the fruit in cans is quite important. It is often recommended to put greens and spices that are taken for canning to the bottom of the glass jar (usually these are dill umbrellas, bay leaves, allspice, etc.). Cucumbers are placed on top, on which the second part of spices will be placed, then vegetables again. Thus, all the ingredients are laid out in layers, which contributes to the impregnation of the fruit flavors of spices.

In order that vinegar is not 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, a few inflorescences of dill, five sheets of horseradish, salt (1 tbsp per liter of liquid). Sometimes it is advised to add spices and sprigs of cherry or currant leaves.

At the bottom of the enamelled pan all the ingredients are laid out in layers. Separately prepared brine, which is poured into vegetables with spices so that the liquid covered them completely. A plate is placed on top. The pot with the contents is left for several days at room temperature.

Cucumbers are laid out in prepared jars, pre-sterilized (if there is a white bloom on them, then it should be washed off), and fresh herbs and spices are placed here. Pickle can be cooked new or take the one in which the vegetables were salted, and boil. Hot liquid is poured into cans, which are then closed with sterilized lids.

Many housewives believe that they know how to pickle cucumbers, because there are a lot of recipes. To result in a crispy, flavorful snack, you can use the following method. The cucumbers laid in the jar are poured with the cooled brine and left for several days at room temperature. When the desired sourness and pleasant aroma appears, the fermentation process stops. To do this, the brine is drained into a clean container, the vegetables are washed and laid out on sterilized jars. Strained liquid is boiled, and then poured into jars, which are sealed with lids.

Speaking about how to pickle cucumbers, you can not 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, spices, and spices (pepper, garlic, horseradish, greens) are put in prepared jars. Separately prepared brine. For him, a liter of water dissolves 2 tbsp. spoons of salt. On the three-liter jar will need about one and a half liters of liquid. In banks, boiling brine is poured, after which they are covered with plastic covers and left for two days in a cool place. Further, in each container 2 tbsp. spoons of dry mustard powder, the banks are left for several hours. Then the brine is drained, boiled, poured back, the banks roll up.

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

Unlike pickled cucumbers, which are prepared for long-term storage and spicy taste with vinegar, pickled cucumbers do not have vinegar in their composition. Their acid and sharpness is achieved by natural fermentation. By the way, salted vegetables are much more beneficial for the body than pickled ones - they do not irritate the gastrointestinal tract at all. Not all housewives pickled cucumbers are tasty. Now we will tell you about the secrets of their preparation and describe some quite accessible recipes.

  What you need to pickles turned out delicious

Mandatory conditions

• Buy pickles for pickling or grow only special pickling varieties. On a bag of seeds there is always an indication of what this variety is suitable for. If it is written that the variety is lettuce, then such cucumbers cannot be put in jars. During fermentation, they will become soft and unappetizing. The pickling varieties are suitable for both pickling and salk. On some sachets it may be stated 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 on the market, be sure to ask the seller what variety he offers you.
• For salting, use only spring water or water from a well. Plain from the tap, in which there is chlorine, for pouring vegetables is not suitable. It slows down the fermentation process and gives vegetables a different flavor.
• Salt for pickling take only stone dining room. Very small, so-called "Extra", is not suitable for blanks. It lacks many trace elements that are removed from it during cleaning. Also it is not possible to take salt with iodine for salting. It is called “Iodized” and can only be used for salting ready meals.
• Spices for pickling cucumbers are suitable for any, except onions. During the fermentation, this spice acquires a not very pleasant smell and cucumbers are also at risk of being “stuffed”.

  Recipe for pickled cucumbers called "Stray"

The procedure for cooking such cucumbers is quite long, but they turn out to be crisp and very fragrant.

• At the bottom of a clean three-liter jars lay out a layer of any spicy greens: a leaf of currants and cherries, horseradish, dill umbrellas, peas, bay leaves.
• Cut the tips of the cucumbers. Place them tightly in jars.
• In each three-liter jar pour 1 liter of cold water, in which dissolve 3 tablespoons of salt. Take the salt with a slide.
• If the poured liter of salt water does not completely cover the cucumbers, then add more cold water, but without salt. The water should reach the banks of the hanger.
• Cover each jar with a capron lid and turn it upside down several times. This procedure will allow salt to be evenly distributed in the liquid.
• Banks set on the tray - you can use a baking sheet from the oven. This is necessary so that the liquid during fermentation does not flood the table. Remove the covers from the cans and tie each can with a gauze napkin. She will save cucumbers from fruit flies (small flies that appear in places of fermentation).
• Leave the tray with banks in the kitchen for three days. During this time, the brine will ferment and darken. The turbidity of the brine is an indicator of quality fermentation.
• On the fourth day, pour the entire brine from the cans into a large saucepan and bring it to a boil.
• Pour the already salted cucumbers in the banks with boiling brine and quickly roll them up with sterilized lids.
• Allow the cucumber jars to cool naturally, and then put them in storage 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 on beds in very large quantities. Often they grew too large fruits, which were not interposed in the banks, and were not too good in taste. If you have your own vegetable garden or overgrown cucumbers are sold on the market, then try this rather interesting recipe.

• Stock up on one kilogram of large overgrown cucumbers and one kilogram of small cucumbers. You will also need 2 tablespoons of salt, a couple of garlic cloves and a bunch of dill.
• Large cucumbers twist in a meat grinder or grate. Add salt, chopped garlic and chopped dill to the cucumber. Mix everything thoroughly.
• Put small cucumbers in one-liter jars and fill them with cucumber mass. When applying, press down the mass with a large spoon so that there are no voids left in the can. Fill the jars with cucumbers and a salted mass of them to the top.
• Close the containers with capron lids and transfer the workpiece to a refrigerator or a cold cellar.

These pickles in cucumbers will be ready in a month. They are much crisp and tastier than those with brine.

  Recipe for pickled cucumbers in barrel

Owners of the basement in the country or in a private house can cook delicious cucumbers in oak barrels or ceramic pot. Before laying pickles, wash the tara with hot water and dry.

Prepare:

• cucumbers (10 kg)
• dill in umbrellas (300 g)
• horseradish root or greens (25 g)
• garlic cloves (50 g)
• bitter pepper (10 pcs.)
• leaves of black currant and cherry (one handful, if desired)

1. Make a brine of 10 liters of water and 1 kg of salt. Be sure to stir it well to dissolve the salt.
2. Put cucumbers and spices in layers in the barrel and fill with all the brine.
3. Capacity of a couple of days, keep in a room with room temperature to start the fermentation. To prevent the liquid from pouring out of the barrel, put pressure on the cucumbers. To do this, first cover the vegetables with gauze, put a wooden circle on it and press 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 in a month.

And now watch the video with another recipe for pickled cucumbers.

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

You will need

1. • Three Days Salted Cucumber:
2. cucumbers;
3. dill;
4. garlic;
5. horseradish;
6. cherry leaves;
7. currant leaves;
8. salt;
9. water.
10. Pickles with vodka:
11. cucumbers;
12. 1.5 liters of water;
13. 100 g of vodka;
14. 2 tablespoons of salt;
15. 3 tablespoons of sugar;
16. bay leaf;
17. dill;
18. pod of bitter pepper;
19. horseradish root.

Instruction

• Three Days Salted Cucumber Wash the glass jars in warm water using detergents  or mustard. Rinse them thoroughly.
• Put the collected cucumbers in a pot or a bucket and fill them with cold water for 2-3 hours. Then rinse well soaked cucumbers, cut off their tips from both sides.
• Put the cucumbers in a colander, pour boiling water over them and place them in the jars. At the bottom of the cans and between the cucumbers, place the leaves of horseradish, currants and cherries, dill umbrellas, garlic cloves.
• Cook the pickle. To do this, boil water. To fill one three-liter cans of cucumbers will need approximately 1.5 liters of water. For each liter of water, add 2 tablespoons of salt. Bring the brine to a boil and cool it.
• Pour the pickled cucumber jars with brine and place them in deep dishes. Cover cucumbers with gauze and keep them for three days at room temperature. During this time, foam is formed in the banks, and part of the brine may leak.
• Drain the brine in the pan, bring it to a boil. Fill cucumbers with hot pickle, roll cans with metal lids. Keep jars of pickles in a cool place.
• Salted cucumbers with vodkaSterilize a three-liter glass jar.
• Wash the cucumbers and cut off the tips from both sides. Put the cucumbers in the jar. There also add bay leaf, horseradish root, a pod of bitter pepper, a few umbrellas of dill.
• Dissolve 2 tablespoons of salt with a slide and 3 tablespoons of granulated sugar in 1.5 liters of cold distilled water.
• Pour 100 g of vodka into the jar and fill the cucumbers with the prepared brine.
• Leave a jar of cucumbers for 4 days at room temperature. Foam, formed on top, remove.
• Drain the brine from the jar, boil it and pour the cucumbers. Close the cans with metal lids. Store jars of cucumber, salted with vodka, at room temperature or in a cool place.

KakProsto.ru

How to pickle cucumbers for the winter?

1. Video recipe pickled cucumbers.

Quite a few people coming to our site have repeatedly asked how to pickle cucumbers for the winter. Many of them were interested primarily in recipes for cold and hot pickling of cucumbers. People ask questions for a reason: it's time for homework for the winter, creating food supplies for the whole family. And indeed, who among us is not i want to crunch well-salted cucumber, the more grown in his garden. But this year, for many summer residents and gardeners it will not be possible to feast on their green cucumbers. This is due to the strong droughts prevailing in most of the territory of our vast Motherland, the remoteness of the dacha plot and the impossibility of daily watering and other problems preventing us from growing such moisture-loving and “tender” vegetables. We will teach you a few standard salting recipes and you can definitely answer the question how to pickle cucumbers in banks.

If you, for the above and other reasons, did not manage to grow enough cucumbers for salting, then in this case you can use fresh vegetables at vegetable warehouses and markets. Moreover, the price at this stage is minimal and minimum depending on the region of residence.

To my experience salting cucumbers can be attributed to several not twisted cans, swollen lids and insufficient salting. But this is a matter of time and experience. In the end, after several years of constant salting of cucumbers, you will choose for yourself all a few basic salting recipes of green handsome men.

Well, now I hasten to tell you about how you still need to salt. There are many recipes for salting cucumbers. Many old recipes refer to real Russian wooden barrels - tubs, which people could make such professions as coopers. At the tubs, the neck was very large, and the size of cucumbers was of little importance.

In our modern conditions, such recipes will have to be neglected, as now, basically, preparations of all sorts of pickles are made in standard three-liter jars.

It should also be distinguished that there are special varieties for salting. They have a thinner skin and it absorbs the liquid better. Salad varieties are larger in size and their skin is rougher and thicker.

Such varieties as Avangard, Altai, Asterix, Business, Brigantine, Magnificent, True Friends, Look, Aquarius, Voronezh 37, Vyaznikovsky 37, Far Eastern 27, Zasolochny, Cascade, Competitor, Kustovoy, Miig, Murom 36, Reliable, Nezhinsky local, Finger, Rodnichok, Urozhayny 86, Favorite, Kharkov.

As a last resort, you can use the following: Stork, Beregovoi, Fertile, East, Duchess, Country, Druzhina, Duet, Unity, Crane, Whale, Cruise, Levin, Libellet, Marinda, Moravian gherkin, Pasamonte, Regia, Seversky, Serpentine, Nightingale , Sagittarius, Ussuriysky 3, Farmer, Photon, Khabar, Epilogue, Squadron.

But in no case are salad varieties: Adam, Altai Early 166, Vladivostok 155, Graceful, Movir 1, Non-Irritable 40, Parade, Rezastr, Rzhavsky local, Sultan, Synthesis, Phoenix.

First you need to decide whether you salt them or pickle. Therefore, do not confuse the process of pickling and pickling cucumbers, although they both are a great way to preserve vegetables for the winter. But what we are talking about is pickling cucumbers.

The process of pickling cucumbers:

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

Well, now, we bring, long-awaited by you, specific cucumber pickling recipes.

Recipes for large volumes (Not banks!)

Recipe number 1. Pickling in package liners

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

Salted cucumbers can withstand 4-5 days at room temperature, covered with a conventional lid. After this, the edges of the package insert are brought together, along with this, we remove the excess air, and at the end tie it up with a rope or string. Cover with a lid and place in a final storage location.

Recipe number 2. Salt with spices.

Prepared for pickling cucumbers lay out in a dish, laying out each layer of the following mixture of spices: dill, garlic, horseradish, chilli pepper. Spices harvested in crushed form, in the form of a mixture. Garlic is added to 10 kg of cucumbers - 30 grams, dill - 300 grams, bitter paprika - 10 grams, horseradish roots - 50 grams and tarragon - 50 grams.

Depending on personal preferences, other spices can be included as spices: aromatic herbs — horseradish leaves, black currants, 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 of spices).

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

To begin, let us know how much vinegar must be added when pickling cucumbers in one 3-liter jar? The question is important and urgent and constantly arises at every hostess in summer period  and closer to fall. We give the standard allowable norms:

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

Recipe number 3. Salted cucumbers

Recipe number 4. Another recipe for salted cucumbers

For 3-liter jars we prepare a weak saline solution at the rate of 1 teaspoon of salt per 1 cup clean water. Brine to boil and cool. Carefully place the cucumbers in a jar, sprinkling them with spices (4 umbrellas of dill, 3 cloves of garlic, a small horseradish root), and pour the prepared solution.

Recipe number 5. Standard pickling cucumbers with the addition of vodka.

To pickle cucumbers, you will need: 650 g 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. Products are calculated as follows: for 10 liters of water 500 g of salt, 1 cup of vinegar, 3/4 cup of vodka.

We prepare brine at the rate of 60 g of salt per 1 l of water (you can add vodka if you wish). Fill pickles with brine and leave for pre-fermentation for 12 hours. After that, put the cucumbers together with the spices into the prepared sterilized jars, and pickle the brine into a saucepan and heat on the fire to boil. Not allowing the brine to boil, remove it from the heat and cool slightly. Pour cucumber in brine with brine, cover with gauze on top and leave to cool for another 24 hours. The next day, we topped up the cans with cold pickle (if required), and, tightly closing, put in a cold place.

Recipe number 6. Pickled with mustard.

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 per 3-liter jar.

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

And finally, I would like to mention that fragrant and crunchy cucumbers perfectly cheer up in the winter season of the year. But that they were in the winter, you have to roll up your sleeves now and learn pickle cucumbers in jars!

Video recipe for crisp pickled cucumbers for the winter

From the popuyarny channel on Youtube "Is it in the garden in the garden?" The comment added (a): yuliaptichkaHere, the recipe number 3 of all presented is our most domestic one. Only we still sterilize the jars and roll them up. Anything can happen in the refrigerator .. We didn’t try to cook using vodka, ate at a party, it’s delicious, you’ll have to do it yourself. © 2009-2016 Everything in the garden is a useful project for gardeners and summer residents. Copying materials is prohibited. Partial quoting is allowed, with a direct active link to the copied material of our project.

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Pickling cucumbers for the winter - 4 recipes for harvesting salted ogrtsov - Onwomen.ru

Prepare cucumbers - carefully wash, if necessary, pruned ass. Sterilize the jar or thoroughly wash it under running water. Cucumbers are sorted by size so that they all salted the same way. We fill cups with cucumbers, add all spices, cherry leaves, currants, horseradish, we try to distribute them evenly throughout the bank. Cooking brine: take 60 grams of salt per liter of water. Boiling pickle pour into a jar of cucumbers and close it with a plastic cap. After 3 days, rearrange the jar in the cold, where the temperature is kept at zero.

Recipe number 2 - Pickles - classic

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

Fresh cucumbers my good. The fresher the cucumbers the better. Sorted by size and put in jars. When laying cucumbers shift the spices, horseradish leaves, cherries, dry dill with inflorescences. Cooking brine - in boiling water, dissolve salt based on 1 liter of water 50 grams of salt. Pour hot pickle in jars with cucumbers and cover with lids. Please note: do not close the lids, but only cover and leave for 3-4 days at room temperature. For vigorous salting, you can leave the banks to infuse up to 10 days. When time passes, the brine is poured into a saucepan, brought to a boil and poured into jars again. The cans are immediately rolled up in tin lids and kept cool.

Recipe number 3 - Salting cucumbers easy

Ingredients: - cucumbers, how many will fit in a three-liter jar; -on brine 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 peas or allspice, horseradish leaf.

The jar is well my, you can sterilize it. Cucumbers are also cleaned of pollution. The bottom of the jar is laid out with leaves and seasonings, cucumbers are laid in layers, between them we also add leaves and spices. Cooking brine of water and salt and pour it hot in a jar. We are waiting for five minutes for the air to come out, pour in the brine and roll up the jar with a tin lid. We wrap a jar with a warm blanket, and when it cools down, we send it in storage in the cool - in a cellar or a refrigerator.

Recipe number 4 - Salting cucumbers in a barrel

We need: - a wooden barrel; - cucumbers for 34 barrels; - for brine: 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 one bucket of water; for barrels: oak leaves, currants, cherries.

If you pickle your cucumbers, it is better to do the harvesting on the same day that you removed them from the garden bed. Buy cucumbers soaked in cold water for a couple of hours, then wash well.

We clean the barrel, wash it, line it with leaves of oak, cherry, currant, horseradish, put dry dill with inflorescences and garlic on the bottom. Cucumbers lay in a barrel vertically, the layers are shifted with leaves and seasonings. When the barrel is full, close it tightly. A hole should be made in the lid, fill the brine through it, then close the stopper.

According to the same recipe, it is possible to pickle cucumbers in the tub, only after curling the brine, it is necessary to lay the oppression so that the cucumbers do not emerge. Cucumbers in a tub press down with a wooden circle and put something heavy on top, for example, a stone or a container with water. Kadku cover with a clean cloth or gauze and store in a cool place.

OnWomen.ru

Delicious salted cucumbers - a simple and quick recipe!

How to quickly and easily cook crispy, fragrant, very tasty salted cucumbers of dry salting (without brine) ?! But pickle cucumbers in the package! The smell from the fridge is maddening, impossible to resist!

Preparing cucumbers simply and quickly - in 4-5 hours!

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

What you need for salted cucumbers

Young cucumbers - 1 kg; Garlic - 1 head (or less); Salt - 1 tbsp. L .; Greens and spices: dill, currant leaves, cherry leaves, leaves or horseradish root, cloves (2-3 buds) and allspice (2-3 peas). On request - basil and chili pepper.2 cellophane bags

We collect herbs and pickles for pickling!

How to pickle salted cucumbers in a package

1. rinse cucumbers, cut off the tips. Cut the garlic into small pieces;
2. put in the package cucumbers, herbs, spices. Salt Shake several times to distribute the filling evenly. Package tie. Put in another package (for reliability, so as not to leak). Leave for 4-5 hours at room temperature;
3. store ready-salted cucumbers in the refrigerator (if you do not eat them immediately);

These are - delicious and crunchy cucumbers!

Features cooking pickle cucumbers in the package and taste

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

The more time passes, the stronger and more insistent becomes the fragrant spicy wave, soaking the whole kitchen and awakening the beastly appetite and abundant salivation.

If you are hot in the kitchen, cucumbers will salt more quickly, if it is cool, let them stand a little longer. The time of cooking salted cucumbers depends on their size - the smaller, the faster they sabotage.

Dill umbrellas, who gave their spice cucumbers))

If in doubt, how can these cucumbers be salted, if they themselves are dry and no brine washes them - do not worry, they will inhale 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 package

Cucumbers are crispy and sharp. If you want more spice, add chili pepper to the bag. If there seems to be not enough salt - dosolite. It can be measured not by tablespoons, but by handfuls. That is, throw a handful of salt into the bag. Other recipes salted cucumbers.

The recipe for ordinary salted cucumbers can be read here. And then there is a recipe for salting cucumbers in cold water, they can be eaten immediately, as salted, and can be stored in a cold place and opened only in winter - then they will become salty.

And you can pickle cucumbers for the winter as lightly salted - a recipe (they taste like freshly salted cucumbers).

Good appetite!

Very tasty, simple summer food!

The dry ambassador of cucumbers in the bank

Cucumbers can be salted without dry brine directly in the bank. A greenhouse effect will also appear under the plastic lid, moisture will be released from the cucumbers and salt and spices will quickly penetrate the cucumbers.

1 liter jar required  cucumbers - how many will enter, 1 head of garlic, a couple of umbrellas of dill, 2 tablespoons of salt.

The method of cooking salted cucumbers dry salting

Cucumbers put in a jar mixed with slices of garlic, add dill and salt. Close the jar with a lid and shake with all your might for several minutes (until you get tired). Then leave the cucumbers at room temperature and in five hours they are ready. Or earlier, depending on how hot it is in your home. If they have changed their color, it makes sense to try.

One more thing - if you do not shake off salt from ready-salted cucumbers, and leave them in a jar, transferring them to the refrigerator, salted cucumbers will spawn further and taste like salted, not salted ones.

Therefore, if you want only a lightly salted taste, shake off any excess with ready-made cucumbers or rinse them in running water and send to store in the refrigerator.

Lightly salted cucumbers in a package

amamam.ru

How to pickle cucumbers and tomatoes together?

What do you like more - tomatoes or cucumbers? Most of our readers will say with confidence that this and that. Wanting to reduce your time for cooking savory pickles, we will tell you how to pickle and pickle cucumbers and tomatoes together.

Savory assorted tomatoes and cucumbers

Salted assorted tomatoes and cucumbers

We offer you quickly and without unnecessary trouble. pickle cucumbers and tomatoes together. The undeniable advantage of our recipe is that lightly salted assorted it will be ready in a day, and after aging at room temperature for 2-3 days, the vegetables will get the taste of fermented in a barrel.

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

• cucumbers
• horseradish leaves, currants and cherries,

For brine (for 1 liter of water):

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

Wash the vegetables and cook them for packing in a container (a large pot or bowl). Large tomatoes and cucumbers need to be cut in half. Cut small cucumbers around the edges, on the tomatoes - make an incision and put finely chopped garlic and greens inside each fruit. Do not forget add to cucumbers horseradish. Place the vegetables in containers in rows, shifting them with garlic, leaves and greens.

Prepare the brine - add sugar, salt to the water and bring to a boil. Remove the fill from the stove and add the required amount of lemon juice. Pour the vegetables with hot pickle and keep the platter at room temperature for 24 hours.

Marinated assorted cucumbers and tomatoes

Salted cucumbers and tomatoes together  very simple, but such vegetables are not stored for a long time. Those who wish to make a assortment for the winter, we will tell you how to pickle tomatoes and cucumbers in one jar.

You will need:

• spices: cloves, allspice, peppercorns.

For marinade (for 1 liter of water):

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

Place the vegetables in the pre-sterilized jars: cucumbers, tomatoes, sliced ​​carrots and bell pepper, sliced ​​onions, halves of garlic cloves. If you have only a couple of cans, and you do not want to spend a lot of time on their sterilization, sterilize them in a double boiler.

Pour assorted boiling water, soak for 5 minutes and pour water into the pan. Add some 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 the vinegar. Ready marinade pour the vegetables in banks, cover with lids and let them stand for 20 minutes. Roll the covers, turn the jars upside down and wrap a blanket. Wait until the platter has cooled, and remove the blanks in a cool place.

Another interesting canning option - tomatoes in jelly.  For this type of canning is better to take small tomatoes. This appetizer will decorate the table and will pleasantly surprise your guests with taste. Enjoy your meal!

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how tasty salt cucumbers

Inna Lainskaya

"Marinated tomatoes."

In the net 3 - x. liter jar folded to the bottom:
  ½ onion, ½ carrot, horseradish, currant leaves, 3-4 slices of garlic, 2 leaves of davushka, peppercorns, Bulgarian pepper - 1 pc. dry dill, you can optionally add ½ hot pepper (for spicy tomatoes) or whole cloves and a little cinnamon, an apple (for sweet, savory).
  Put a clean tomato in jars, pour boiling water, cover with lids, leave for 15 minutes.
  Boil the tomato out of the pot into a saucepan and add 1 liter jar to 1 tbsp. l essences, 2 tbsp. l salt, 3 tbsp. l Sahara.
  When the pickle boils, pour the tomatoes, roll up.

"Pickles" .

The technology is the same as in pickling a tomato, but we put it in a pickle: on a 3 liter jar
  1 tbsp. l vinegar, 1.5 tbsp. l sugar and 2 tbsp. l salt.
  From 5 kg. cucumbers out 3 cans of 3 liters.

Natalia

TASTY CANNED CUCUMBERS
  on one three-liter jar, small cucumbers, on 1 jar it leaves somewhere 2-2.5 kg, horseradish leaves - 2 pieces, thick dill branches 1 piece, garlic - 3-5 cloves, peppercorns 10 peas, boiling water, 2 tablespoons Sahara,
  2 tablespoons salt (70 grams), 70 grams of vinegar.
  Soak cucumbers for 3 hours in cold water (if I soak a lot of cucumbers in a clean bath, if there is little in the pelvis). Then wash the cucumbers well. Wash horseradish leaves and dill. Crop "ass" from cucumbers. At the bottom of the jar put pepper peas, 1 torn sheet of horseradish, dill and peeled garlic. Then put cucumbers, cover the top layer of cucumbers with horseradish leaves. The first time to pour boiling water and let it stand for 20 minutes while the seaming water is boiling. After 20 minutes, pour the water from the cucumbers. Pour vinegar into a jar, pour in salt, sugar, pour boiling water over everything, cover with a lid, roll up, turn the jar lid down, wrap for no more than 4 hours, otherwise the cucumbers will be “digested” and will not be crispy.

Alsu Alsu

I called it pickled cucumbers!
  First brine recipe: For one 3-liter jar 3 tablespoons of salt and 3 tablespoons of sugar. Any spices that are used in pickling cucumbers, except garlic. Pour cucumbers into jars with this pickle, cover and place in a dark place at room temperature for 3 days.
  After 3 days, get cucumbers out of the jar, rinse with water. Spices to remove (throw). Boil the brine (if not dimmed). If the pickle is dimmed, I boil a new one, exactly the same.
  All again put in a jar (cucumbers and fresh spices) and pour hot pickle. Cucumbers are very tasty, fragrant and crunchy.
  More importantly :)))
I usually get cucumbers for three 3-liter jars, after soaking (ripening), cucumbers are reduced (compressed) and when shifting instead of three cans, I will need only two.

Vladimir Ptokhov

Pickles

Salt diluted in cold water. In a three-liter jar put half the seasonings, then cucumbers and on top of the remaining spices. Pour the brine. Day - three to keep the room to ferment and gurgled, and then in the cold. If, when leavening, the broth is very turbid, it is poured, boiled, cooled, poured transparent and poured cucumbers.

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

OLGA Titova

Cucumbers "QUICK"
  In 3-liter sterilized jars put spices: dill, garlic, pepper and sweet peas, whatever you like, you can add a clove. Each cucumber wrapped in horseradish sheets and put in a jar. Filling: per liter of water 2 table. spoons of salt and one tablespoon of sugar. Fill the cucumbers, close the capron lid as cool demolish in the basement, and who has a cellar even better. Stored until spring is fine. Forgot: add a teaspoon of essence.

Olga Alexandrova

Pickles

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

Salting of cucumbers can be made in any dish in the house: wooden barrels, enamel pans, ceramic or glass vessels, cylinders. In this case, the existing greens need to carefully sort out, rinse, chop. Greens put on the bottom of the barrel, then a row of cucumbers vertically, a layer of greens, again a row of cucumbers, pour 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 vessels should be tightly closed and pour brine. To stimulate the development of lactic acid bacteria, for the first few days, containers with cucumbers are kept at a relatively high temperature (15-20 ° C), 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 salted. Tell me how to salt cucumbers for the winter?

Loric

Ingredients for 3-liter jar:
  1.5 kg of small cucumbers,
  3 cloves of garlic,
  6 black peppercorns,
1 bay leaf or cherry leaf, currant leaf,
  dill,
  horseradish leaves
  hot pepper,
  2 tbsp. l with a small pile of salt,
  1 tbsp. l with a pile of sugar
  1.5 tsp of acetic essence,
  Canning recipe:
  Prepare cucumbers. Wash, soak in cold water for 4 hours, then drain the water and wipe the cucumbers dry.
  Put the dill, horseradish, cherry, currant, garlic cloves, pepper and bay leaves into sterilized jars. Distribute cucumbers on banks.
  Pour boiling water over cans, cover with a lid and let stand for 15 minutes. Then pour the liquid into a saucepan, put on the fire, put 2 tablespoons of salt and 1 tablespoon of sugar (indicated in the ingredients on a three-liter jar of cucumbers, and not 3 liter of water!), bring to a boil.
  Pour the cucumbers in the jars obtained with the pickle, pour 1.5 tsp of vinegar on a three-liter jar or half a teaspoon per liter, close the lids. Turn over, cover with a warm blanket and put in a dark place before cooling. For reliability, you can make 2-3 such fillings, that is, drain the brine, let it boil and pour into the jar again. Add essence to marinade before last pouring.
  Do not sterilize.
  This is a classic recipe for pickled cucumbers and 2 tablespoons with a small pile of salt (or 3 tablespoons without a slide) per three-liter jar of cucumbers is the gold standard. For liter jars - 1 tablespoon of salt without a slide per jar or 400 ml of water. Sugar can be more (for lovers of sweet cucumbers), spices options are also many and it does not matter if you do not have cherry leaves and currants. Do not just put onions, it is the privilege of pickled cucumbers and salads with lots of vinegar.
  The main thing is that home-made cucumbers should be crispy, do not forget to soak them for several hours in cold water before salting, a piece of horseradish also gives the cucumbers a “crunchiness”.

Corpse Bride †

At the bottom of a 3-liter jar put 4-5 chopped cloves of garlic, dill stalks, a sprig of cherries, a sheet of horseradish. Medium-sized cucumbers wash and lightly dry on a towel. Place them tightly in a jar, preferably vertically, put garlic and greens on top.

Pour the prepared jars with brine. To prepare the brine, it is necessary to boil water at the rate of 1 liter of water - 2 tbsp. spoons of salt. The pickle will need 1.5 liters per one 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 they can be put in the fridge.

Vera Belyakova

pickles
  3-liter jar
  75 grams of salt, sugar and vinegar. , a few leaves of Lavrushka, a few peas of black pepper and a few ringlets of onions.
  Putting clean cucumbers in a clean jar. Boil water in a saucepan. The first time we pour boiling water. Give cool for 20-25 minutes. Drain back into the pot (there should be some water left) Lay salt, sugar, spices. Add the onion to the jar. When all boils add vinegar and pour cucumbers already brine.

Lyalka

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

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

Sterilized salted cucumbers
  Per 1 kg of pickled cucumbers - 10 g of dried seeds of dill or cumin, 5 g of green tarragon, 2 cloves of garlic, 5 g of mustard seeds. For brine addition: per 1 liter of water, - 60 g of salt.
  If cucumbers are salted in large capacity at the end of summer, and in the city there is no possibility to store them at a positive temperature, then cucumbers can be stored in three-liter rolled-up cans. To do this, rinse the salted cucumbers, let the water drain and, putting in the prepared jars, pour strained brine. Sterilize banks in boiling water: half-liter - 5-10 min. , liter and two-liter - 10-15 min. , three-liter - 15-20 minutes. Cork. Before sterilization of cucumbers, you can put dry spicy green tarragon, dill seeds, cumin, mustard, garlic cloves in the brine. You can put and fresh spicy greens, if it is.

how to salt cucumbers for the winter in 2 liter jars

Irina * out of the way *

Just as in liter, only salt is more than 2 times.
  Just as in the 3-liter, only salt is 1/3 less.

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

Natalina Yurieva

On 1 liter of water - 60 g of salt / two tablespoons of a spoon without top. This is for pickles. Vinegar and sugar are not needed.

ltlcfif

Cucumbers canned at home in different ways, sterilized in a sweet-sour pouring (cucumbers 5-9 cm long or sliced), cook sour or quickly sour cucumbers or freeze them. Cucumbers, sterilized in a sweet-sour pouring. Freshly picked straight cucumbers, best length is 5-9 cm, and up to 15 cm, 2 cups of onion, 2 cups of horseradish, 2 cups of carrots, maybe a sprig of young dill or a pod of hot pepper, 2 black peas, 2 peas of allspice, 0, 5 bay leaves, 0.5 tsp of yellow mustard seeds (you can - a small piece of cinnamon, 1 clove, a pinch of thyme, tarragon leaf, coriander. First pouring - when filling 60% of cucumbers and 40% filling: per 1 liter of water 0, 25-0.3 l of 8% vinegar, 20 g of salt and 80-100 g of sugar.The second pouring - when filling 70% of cucumbers and 30% pouring: on 1 liter of water 0.3-0.33 l of 8% uksu a, 20 g of salt and 100–20 g of sugar. For sterilization only young, not withered cucumbers are used, cucumbers obtained by sterilization are tough. Also, yellowed or too strong cucumbers are not suitable.The cucumbers are removed, the stems and flowers are soaked in cold water then washed in several waters (possibly with a brush) so that the last water remains clean and left to dry.On the bottom of the heated clean cans, put onions and carrots, rinsed spices, dill, horseradish, they are placed vertically on each cucumber, which s not float. Above, they put across the cucumbers that fit along the length, which strengthens the lower cucumbers. Cucumbers are poured by pouring with t 60–70s, the banks are closed, placed in a sterilization tank with hot water and sterilized. Sterilization time: warming up to 90s - 20 minutes, sterilization at 90s: jars of 0.7 - 0.9 l - 25 minutes, jars of 0.5 l - 20 minutes. At the end of the sterilization banks immediately cooled. To sterilize a large number of cucumbers, you can simultaneously prepare the pouring as follows (portions for 5 liters of filling): 3/4 tsp black pepper, 1/4 teaspoon allspice, 3 bay leaves, 5 crushed carnations fall asleep in 3.75 l of water and 1 liter of 8% vinegar (or 3.6 liter of water and 1.1 liter of 8% vinegar), add 3 parts l 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 under the lid is left to leach for 2 hours. Then the broth is filtered, heated to 70 - 80s and immediately poured into cucumbers. If one or two jars are sterilized, instead of preparing a pouring into one 720 ml jar, pour 0.05, 6 l of 8% vinegar,
Pour 6 g of salt (1 tsp) and 15 - 20 g of granulated sugar (1 tsp with a small hill) and pour in cucumbers boiled water. Sterilized cucumber slices. Overgrown cucumbers, per liter jar: 2 cups of onion, 2 cups of carrots, 2 cups of horseradish, perhaps a sprig of young dill, 2 peas of black pepper, 2 peas of allspice, 0.5 leaf, 0.5 tsp yellow mustard seeds. Filling: on 1 liter of water, 0.4 liter of 8% vinegar, 25 g of salt, 90-100 g of granulated sugar. Cucumber slices are: transverse - only from cucumbers, which have a strong core; longitudinal - peeled: from yellowed cucumbers, unpeeled: from green cucumbers. To obtain transverse slices To obtain longitudinal slices, cucumbers are washed in several waters, and yellowed cucumbers are cleaned, cut lengthwise into halves or quarters, the core is scraped with a teaspoon, rinsed, and cut into pieces with a length of 2 to 5 cm. spices, put 2 cups of onion, horseradish, a dill branch, prepared cucumbers are poured by pouring at a temperature of about 70 ° C, the banks are closed, placed in a sterilization tank with hot water and sterilized. Sterilization time: warming up to 90s - 20 minutes, sterilization at 90s: jars of 0.7 - 0.9 and more - 25 minutes, jars of 0.5 l - 20 minutes.
  At the end of the sterilization banks immediately cooled.