Recipes for twisting cucumbers for the winter without sterilization. Cucumbers for the winter without sterilization

01.09.2024

Hello! I finally got around to my favorite crunchy pickles. We will soon be preparing these wonderful vegetables for the winter. I ran out of last year's supplies by spring. We will need to do more this year.

Although, how can you guess? After all, such an appetizer will be at home on any table. Not a single holiday is complete without it. You can simply put them on the table, or you can cut them into a salad. They go very well in pickle sauce.

There are a lot of different recipes for these preparations, because each housewife has her own special secret for pickling these crispy delicacies.

I have prepared for you my favorite options, which really make me a very tasty salty snack for the winter. If a recipe is already familiar to you, try other suggested methods.

The main thing is to choose pickling cucumbers. Such as - “Nezhinsky”, “Crispy”, “Salted”, “Parisian Gherkin”, “Zozulya”.

One of the most popular and simplest options for winter preparations. For some, it may be a revelation to see an oak leaf in the ingredients. It gives a special aroma. Give it a try.

Ingredients:

Cucumbers – 20 pcs.
Garlic-3 cloves
Oak leaf – 5-6 leaves
Currant leaves - 5-6 leaves
Cherry leaves -5-6 leaves
Horseradish – 4 horseradish leaves
Dill – 4 umbrellas
Bay leaf – 2 pcs
Black peppercorns – 6 pcs.
Salt – 3 tbsp. for a 3 liter jar

Cooking method:

1. Place oak, currant, cherry and bay leaves alternately on the bottom of a clean and dry jar. Next place the dill umbrellas.

2. Peel the garlic and cut the cloves in half, place in a jar. Then peppercorns and two leaves of horseradish.

3. Then place the washed cucumbers very tightly, in a vertical position. In the remaining space at the top, lay them horizontally so that they are as close to each other as possible.

4. Pour salt into a half-liter jar and fill it partially with water. Mix the salt and pour the solution into a jar of cucumbers. Then add regular clean cold water almost to the top. Don't leave much space.

5. Place the remaining two leaves of horseradish tightly on the very top and add water to cover the leaves.

Horseradish leaves are covered on top to prevent mold from forming later.

6. Then place the jar on a plate, cover the top with a lid and leave for about three days. During this time, the fermentation process will take place and some of the water will flow out.

7. After three days, add salted water, close the lid tightly and store in a cool, dark place. Cucumbers pickled in this way turn out crispy and very tasty.

Salting for the winter in 1 liter jars using a hot method, for storage in the apartment

This method is with sterilization. But homemade preparations prepared in this way can be stored in the apartment at room temperature. For example, in a storage room or on the mezzanine.

Ingredients for three liter jars:

Fresh cucumbers – 1.5 kg
Dill umbrellas – 3 pcs.
Horseradish leaves - 3 pcs.
Currant leaves - 6 pcs.
Cherry leaves - 6 pcs
Garlic - 3 cloves
Black peppercorns - 15-18 pcs.
Sweet peas – 6 pcs.
Cloves - 6 pcs.
Salt - 3 teaspoons
Sugar - 6 teaspoons
Vinegar 70% - 1.5 teaspoons (9% - 4 teaspoons per liter jar)

Before you begin, rinse the cucumbers thoroughly under running water. Then pour them in and leave for 2 hours. If they are recently collected, then one hour will be enough.

Preparation:

1. First, pour currant and cherry leaves, as well as dill umbrellas, with boiling water and leave for 1 minute to sterilize. Scald horseradish leaves in boiling water for 30 seconds.

2. Then put at the bottom of each liter jar - a clove of garlic, 5-6 black peppercorns, 2 allspice peas, 2 cloves, 2 currant and cherry leaves, 2/3 of a dill umbrella. Place the horseradish leaf last.

The jars should first be sterilized over steam or in the oven. The lids need to be boiled.

3. Next, cut off the ends of the cucumbers on both sides and place them tightly in jars vertically. If there is still room on top, spread out what remains. You can cut it into pieces to make it fit more tightly, or you can even add small tomatoes. Place part of the dill umbrella on top.

4. Pour 1 teaspoon salt and 2 teaspoons sugar into each jar. Pour hot boiling water, add about 0.5 cm from the top and cover with lids. Take a wide pan and put a napkin or towel on the bottom, then put the jars there and fill them with water up to the shoulders. Boil for 10 minutes to thoroughly sterilize.

If you want more salty cucumbers, then add salt - 2 teaspoons, and sugar - 1 teaspoon.

5. After boiling, carefully remove the jars from the pan, pour vinegar into them and roll up the lids. Turn over, cover with a towel and leave until completely cool. When it cools down, put it in the place where you store your preparations.

The most delicious recipe for crispy cucumbers, like from a barrel

Ingredients for a 3 liter jar:

Cucumbers -1.5 kg
Salt - 3 tbsp. heaped spoons
Horseradish leaf - 1 piece
Dill umbrella - 2 pcs
Currant leaf - 2 pieces
Cherry leaf - 2 pcs
Tarragon - 1 sprig
Hot pepper - to taste
Garlic – 5 cloves

Preparation:

1. Wash the cucumbers thoroughly and soak in water for several hours. Then rinse again and cut off the stems.

2. Wash all greens and leaves. Peel the garlic and cut in half.

3. Pour 3 tablespoons of salt into a mug and pour hot water. Stir thoroughly until completely dissolved and let cool.

4. Place cherry and currant leaves, a horseradish leg, and 1 dill umbrella on the bottom of the jar. Then the first layer of cucumbers. Place garlic and hot pepper slices throughout the jar. Next, place the vegetables as tightly as possible. Place a sprig of tarragon and an umbrella of dill on top.

5. Fill the filled jars with clean cold water about two-thirds full. Then pour water with salt and add clean water to the neck, leaving about 1 cm of space to the end.

6. Place the jars on plates and leave for 3 days. The cucumbers should sour and the brine should become slightly cloudy.

7. After this, drain the brine and boil it for 1-2 minutes. Then pour it hot again into the jars to the edge of the neck and close the lids. Store in a cool place. In two weeks they will be completely ready. They turn out very tasty and are in no way inferior to barrel ones.

A simple recipe with mustard, without sterilization

I also really like this method of salting. I like the spicy aroma of mustard in brine. And the method itself is quite simple. You won't spend a lot of time on preparations. It all depends, though also on the number of cans and ingredients. But in any case, you won't regret it.

Ingredients for 3 liters:

Cucumbers - 1.7-1.8 kg
Water - 1.5 l
Salt - 3 tablespoons
Currant leaf - 5 pcs.
Cherry leaf - 8 pcs
Oak leaf - 2 pcs.
Dill umbrellas - 4 pcs.
Horseradish leaf - 2 pcs.
Dry mustard - 2 tablespoons
Black peppercorns - 10-12 pcs.

Cooking method:

1. Wash the vegetables and trim the ends on both sides. Soak them for 4 hours, then rinse again.

2. In a three-liter jar, place one horseradish leaf on the bottom, then half of all the greens and 5-6 peppercorns. Then pack the cucumbers tightly, adding the remaining greens.

3. Add salt to the water and boil. Then pour it into the jar and close it with a nylon lid. Leave to cool, then remove the lids and cover the necks with gauze. Leave it like this for two days, skimming off the foam periodically. Then pour the brine into a saucepan and boil.

4. Pour mustard powder into a jar. Then pour hot brine and close the lid until it cools down. Then remove the lid and leave for 6 hours.

5. After 6 hours, drain the brine again and boil for about 7-10 minutes. Then pour it into the jar and roll up the lid.

6. Turn it upside down and wrap it in something warm for self-sterilization. Then put it in a place to store the workpieces. At first the brine will be cloudy, then the mustard will settle and it will become transparent, and the cucumbers will be incredibly tasty.

Video on how to pickle cucumbers in jars without vinegar

If you still have doubts and not everything is clear from the descriptions and photos, I suggest watching a video recipe for preparing “greens” for the winter. The recipe is very simple, without sterilization.

Ingredients for 2 three-liter jars:

Water - 3 l
Salt - 6 tbsp or 200 g
Medium-sized cucumbers - 4 kg
Horseradish root or leaves - 6 pcs.
Currant and cherry leaves - 10 pcs each
Black before peas and sweet – 10 pcs each
Garlic – 10 cloves
Dill with seeds

Watch the cooking method in the video.

Now everything should definitely become transparent and understandable. Store them, and after two to three weeks you can start eating delicious crispy cucumbers.

Well, friends, I showed you and told you about wonderful and simple methods for pickling your green vegetables for the winter. Choose the one you like, or better yet, try them all. After all, everyone has their own flavor.

Bon appetit!

Crispy cucumbers for the winter are the pride of any housewife. Many people think that this will take a lot of effort and time. But in reality, preparing crispy cucumbers for the winter is not at all difficult. You just need to apply a couple of fundamental secrets.

So, in the midst of summer, green cucumbers can be bought literally on every corner. But, if you want to prepare them, do not rush to take the first fruits you come across! Pickling cucumbers begins with the correct selection of fruits.

Firstly, in order for cucumbers prepared for the winter to come out crispy and finger-licking, they should be picked young. Their skin should still be thin, and the pimples should be dark. The vegetables themselves are selected small (7-8 cm) and collected no earlier than a day before the pickling process.

Secondly, before pickling, cucumbers should be soaked for several hours in ice water, replacing it often. The colder the water, the crispier the cucumbers will be.

Pickled cucumbers without sterilization are the easiest way to preserve cucumbers. Both fast and tasty. Twists without sterilization for the winter turn out sweet and sour. It is permissible to pour vinegar directly into the jar. In addition to the main ingredient, you can add onions and bell peppers to the preservation.

The simplest option

Ingredients for a liter jar:

Cucumbers should be soaked in ice water for 2 hours. The jars need to be sterilized in advance and put herbs, spices and cucumbers in them. Pour boiling water over and wait 10 minutes. Pour the marinade into a saucepan and stir sugar and salt in it until completely dissolved. Boil and add vinegar. Pour the marinade into jars and roll up the lids.

This recipe is suitable even for novice housewives. More experienced people offer their own options for pickling without sterilization in the winter. Here they are.

Option one (for liter jars)

Ingredients:

In this recipe for pickling for the winter without sterilization, vinegar essence is used as an acid. This does not mean table vinegar (5-9%), but certainly essence with a strength of 70%. Its use requires special scrupulousness and accuracy, so strict adherence to all proportions is mandatory.

Cucumbers should be immersed in very cold water for 5-10 hours. If your vegetables are just picked from the bush, then you can do without soaking. This preparation makes the fruit truly crispy.

The jars must be sterilized and then dried with a clean towel. Place bay leaf, garlic, pepper, horseradish and dill into the prepared bowl. Place cucumbers on top. Fill the jar with cucumbers with hot water (it should spill over the edge). Cover with a lid and do not touch for 5 minutes.

Pour the liquid from the jar into a separate bowl and boil. At the same time, pour sugar and salt into a jar, pour in vinegar and fill with hot water.

Finally, you can roll up the lids.

Option two

The recipe below adds non-standard ingredients.

Required Products:

Soak the cucumbers in ice water again. I repeat that it is in this way that the fruits come out crispy for the winter without sterilization. As usual, we process liter jars before screwing. We put horseradish, dill, celery, garlic and pepper in them. Green ingredients need to be coarsely chopped, but in such a way that it is convenient to take them out afterwards.

The cucumbers need to be packed very tightly into the jar. Heat the water again, pour it into a jar of cucumbers, and after a few minutes pour it into the pan. Boil the water and repeat the procedure, leaving the liquid to infuse in the jars for 10 minutes. During subsequent boiling, add salt and sugar to the water. Pour the resulting brine over the cucumbers, first pouring vinegar into the jars.

All! You can roll up permanent covers for the winter.

Option three (for a 3 liter jar)

Ingredients:

First, you need to trim the ends of the cucumbers and place the vegetables in ice water for 5 hours. Place dill, garlic and all leaves (except laurel) into prepared jars.

Cucumbers in jars should be placed vertically. Heat water, pour boiling liquid into a jar with spices and cucumbers. Cover and leave for a few minutes. Pour the liquid into the pan, pour it again, and leave covered again. After 5 minutes, pour the water into the pan. During the third boil, add pepper, bay leaf, salt, sugar and vinegar. Keep on fire for 1 minute, then pour the marinade into jars and immediately roll up.

Choose a recipe, follow the directions, and crispy pickled cucumbers will delight you all winter. Good luck!

Recipes for preserving cucumbers for the winter

Everyone loves crispy pickles. It’s very easy to prepare them for the winter, you just need to follow our simple recipe for cooking without sterilization!

14 h

20 kcal

5/5 (1)

Who among us doesn't love crispy pickled cucumbers? Despite the number of different dishes, they are always a favorite on our holiday table. They can be eaten with potatoes, or added to Olivier salad or vinaigrette. And, of course, these crispy pickled cucumbers for the winter are a traditional and very tasty snack for vodka.

The recipes that I will share with you below were inherited by my mother. And she learned how to cook them from her mother-in-law. In general, we can say that these are our traditional family recipes. So, today we are preparing crispy pickles for the winter in jars.

How to choose cucumbers for canning for the winter

In order to prepare delicious crispy cucumbers for the winter, you should choose the right ingredients. Here are some tips on how to choose cucumbers.

It's best to choose small fruits up to 10 cm in length. First of all, they will taste better. And secondly, they will look nicer on the table.
Cucumbers should have skin rich green color. If yellowness appears on it, then the cucumber is already overripe and is not suitable for pickling.
To ensure that the cucumbers are crispy, pay attention to the pimples. They must be black. White ones indicate that the cucumber is a greenhouse variety and will not crunch.
Be sure to taste the cucumbers before pickling. You can determine whether they are bitter or not only by taste.

How to pickle cucumbers in jars for the winter

Required ingredients:

Ingredients

What to do:

First you need to prepare the cucumbers. To do this, select fruits that are approximately the same length. Wash them well and trim the ends.
Pour ice water into a basin and place the cucumbers there on 5–10 hours. This is one of the tricks that will help you make crispy cucumbers.
Prepare the jars. Place spices and seasonings at the bottom of the jars. As spices you can use mustard seeds, salt (1 tablespoon per 1 liter), black pepper, cloves. In addition, in order to to make the cucumbers fragrant you need to put the following components in each jar: a couple of currant and cherry leaves, an umbrella of dill, a horseradish leaf.
Place the cucumbers in the jars as tightly as possible. Fill each jar with boiling water up to the neck. Leave it like this for 3 hours.
After this time, drain the liquid from the cans into one pan.
Place it on the fire and bring it to a boil.
Pour into jars 2 tablespoons sugar per 1 liter. Add a couple of bay leaves and 3 cloves of garlic to each jar.
Pour the resulting marinade over the cucumbers. Add 1.5 tablespoons of vinegar per 1 liter.
Roll up the jars. Turn them over and cover them with a warm blanket. Leave to cool in this position for a couple of days.

Crispy cucumbers for the winter with vodka - a simple recipe

Required ingredients:

2 kg of cucumbers;
100 ml vodka;
50 g salt;
75 g sugar;

hot pepper;
horseradish, cherry, currant leaves;
bay leaf, peppercorns.

What to do:

Prepare the cucumbers. To do this, rinse them and trim the ends. Place in ice water for 5–10 hours.
Prepare the marinade. To do this, add sugar and salt to 1.5 liters of water. Place over moderate heat, bring to a boil, and boil for half an hour.
At this time, place horseradish, currant, and cherry leaves on the bottom of the jars. You also need to add finely chopped hot pepper and black peppercorns.
Place the cucumbers tightly in the jars. Pour the resulting marinade over them. Leave it like this for 3 hours.
After this time, pour the marinade into the pan. Boil for half an hour.
Pour the hot marinade over the cucumbers, add a couple of tablespoons of vodka to each jar, and roll up the jars.
Turn the hot jars over and wrap them in a warm blanket for a couple of days.

If you are the happy owner of a summer cottage or you have an entire household plot at your disposal, then this article is definitely for you. The cucumber harvest is in full swing in most cities. We will talk about them.

When the preparations are salted and are already in the pantry and waiting in the wings. And various salads from fresh vegetables have already become boring, then my recipes for excellent appetizers from sliced cucumbers are just right.

1. Sliced cucumbers with parsley without sterilization

Parsley is an incredibly aromatic herb; in combination with cucumbers you will get a tasty and piquant cold appetizer. It’s easy to prepare such a preparation, see for yourself from my recipe. By the way, if parsley is not to your taste, you can replace it, for example, with dill.

Ingredients:

Cucumbers – 4 kg
Vegetable oil - 200 ml
Vinegar 9% – 200 ml
Sugar - 200 g
Garlic - head
Parsley - 100 g
Salt - 3 tbsp. spoons
Ground black pepper - 1 tbsp. spoon

Preparation steps:

1. Trim the butts off the cucumbers, and then cut them into medium-sized bars.

2. Chop the washed and dried greens with a knife as finely as possible.

3. Arm yourself with a deep container in which place chopped parsley, cover it with salt, pour in vinegar and water. Grate the garlic cloves on a fine grater or pass through a press to the greens. Mix everything well, this will be our marinade.

5. Place the snack in sterilized jars. Try to compact them as tightly as possible. Pour an equal amount of marinade from the container into each jar.

6. All that remains is to roll them up with lids and put them in a cool place for storage.

Have a great mood and long-lasting preparations!

2. Cucumber rolls with red currants for the winter

Not only tasty, but also a very beautiful snack. There is no shame in putting this on the table; it will undoubtedly become a decoration for your holiday. The recipe is designed for two half-liter jars.

Ingredients:

Cucumbers – 1.5 kg
Red currant – 50 g
Garlic - 4-5 cloves
Dill - 2 umbrellas
Mint - 6-8 leaves
Salt - 1/2 tbsp. spoons
Sugar - 1 tbsp. spoon
Vinegar - 2 teaspoons
Water – 500 ml

Preparation steps:

1. Cut the washed fruits into thin slices as shown in the photo. This is very easy to do using a regular vegetable cutter.

2. Coarsely chop the garlic cloves. Wash the berries, it is important that the currants are on the branches, leave them to dry.

3. Wrap the cucumber slices into rolls as tightly as possible.

4. At the bottom of the jars, prepared in advance according to all the rules, place an umbrella of dill and a few mint leaves.

5. Let’s start filling them: first lay the rolls tightly, interspersing them with pieces of garlic. Then a few branches with red currants.

6. Place another dill umbrella and a couple of bunches of berries on top of the filled jar.

7. These are the beautiful filled jars you should get. Add a teaspoon of vinegar to them.

8. Fill the pan with water and place on the stove. After boiling, add salt and sugar to it. Stir until dry ingredients are dissolved.

9. Fill the jars to the brim with hot brine and roll up the lids.

Leave the snacks at room temperature for a couple of days, and then they can be put away in the place where all your preparations for the winter are stored.

Happy cooking!

3.

This winter cucumber salad is very popular in our family. We prepare a lot of jars, and in winter the snack is eaten with great pleasure. I advise you to try it too, step by step recipe below.

Ingredients:

Cucumbers – 5 kg
Onions – 1 kg
Dill - 300 g
Vinegar 9% – 100 ml
Sugar - 5 tbsp. spoons
Salt - 2 tbsp. spoons
Allspice peas - to taste

Preparation steps:

1. The fruits must be thoroughly washed; even soaking them for a couple of hours is not prohibited. Then cut the cucumbers into half circles, it doesn’t matter, it can be whole circles.

2. Remove the skins from the onions, rinse under cold water, then cut into half rings.

4. At this time, chop the greens. I use dill, but any other will do.

5. Take a large saucepan, mix vinegar with sugar and peppercorns.

6. Place the cucumbers and onions into the marinade. Place the pan on the stove, stirring over moderate heat, and bring the contents to a boil. Then place the salad in pre-prepared jars and close the lids.

Turn the jars upside down and wrap them up. After a day they can be put away in your pantry. Bon appetit!

4. Snack of cucumbers with mustard for the winter in jars

Fragrant crispy cucumbers, an indispensable snack for all times. Mustard will add a spicy taste. Preparation does not require much effort or time. But on winter feast days, the snack will be eaten with a bang.

Ingredients:

Cucumbers – 4 kg
Vegetable oil - glass
Salt - 3 tbsp. spoons
Sugar - glass
Dry mustard - 1 tbsp. spoon
Vinegar 9% - glass
Chopped garlic - 3 tbsp. spoons
Ground black pepper - 2 teaspoons

Preparation steps:

1. Wash the cucumbers thoroughly, then cut them into circles half a centimeter thick.

2. Place the mugs in a larger container, add all the ingredients, including mustard, and mix. They should be left in this state for three to four hours.

3. During this time, it is advisable to occasionally stir the contents of the container.

4. The cucumbers will release juice during this time; this should be approximately the amount of brine.

5. The jars must be processed, that is, thoroughly washed and sterilized. Only after this fill them with snacks and fill them with brine from the container. Then close the lids tightly.

Happy winter snacks!

5. Korean cucumbers are the most delicious recipe for the winter

A very simple recipe to follow. A moderately spicy appetizer is suitable for a festive table accompanied by strong drinks. And it will be very tasty just with fried potatoes.

Ingredients:

Cucumbers – 2 kg
Carrots – 500 g
Sugar - 1/2 cup
Vinegar 9% - 1/4 cup
Vegetable oil - 1/2 cup
Salt - 50 g
Garlic - 2-3 cloves

Preparation steps:

1. Peel the carrots, grate them on a special grater for Korean dishes, or simply chop them into small strips.

2. Cut the well-washed cucumbers into medium-sized cubes.

3. Place the chopped vegetables in a bowl, add sugar and salt. Peel the garlic cloves, chop finely with a knife, and place in a bowl. Then add vegetable oil and vinegar.

4. The contents of the bowl must be mixed thoroughly.

5. After this, cover the bowl tightly with a plate or cling film, and then put it in the refrigerator for 24 hours.

6. Place the finished appetizer in clean small jars and pour marinade from a bowl.

7. Roll up the lids and move the jars to a cool place.

Korean-style cucumbers can be eaten immediately, or you can prepare them for future use for the winter. Eat with pleasure, treat your acquaintances and friends!

6. Recipe for sliced cucumbers with garlic for the winter without sterilization

In this snack you can use all the fruits that are not suitable for preservation in their entirety. Very convenient, and a snack with a bright taste that will not leave you indifferent. With young round potatoes it’s absolutely delicious.

Ingredients:

Cucumbers – 4 kg
Garlic – 100 g
Salt - 3 tbsp. spoons
Sugar - 3 tbsp. spoons
Vinegar 9% – 200 ml
Vegetable oil – 250 ml
Ground black pepper - 50 g

Preparation steps:

1. Prepare the cucumbers, wash them, cut them into small thick slices.

2. Peel the garlic, chop it finely with a knife.

3. Place cucumbers, chopped garlic in a large bowl, add salt.

5. Sprinkle ground black pepper on top.

6. Mix the contents thoroughly so that every piece of cucumber is coated. Then you need to leave it in this state for several hours, at least two.

7. Distribute the cucumbers into jars, it’s convenient when they are the same volume.

8. Pour the cucumber marinade into each jar under the neck, and then close them tightly with lids.

Enjoy the taste and aroma, bon appetit!

7. Video recipe for delicious sweet cucumbers in oil

Cook with pleasure, bon appetit!

In my opinion, winter preparations are such an irreplaceable thing, without which it is difficult to imagine our life. It's delicious and also very convenient. Such snacks will not leave you hungry under any circumstances. Cook for your family with love, share our recipes with friends.

Previously, crispy pickles were only available to those lucky enough to have their own cellars. After all, cucumbers were salted, or rather fermented, in barrels and stored for the winter in a cool place. Every family had its own secret of pickling, which was passed down from generation to generation. Modern housewives usually have nowhere to store a barrel of cucumbers, and homemade recipes have been lost. But this is not a reason to give up the traditional crunchy cucumber delicacy.

Nowadays, pickles in jars are preserved no worse than in barrels. Using my proven step-by-step photo recipe, you can make real rustic pickled cucumbers “like from a barrel” simply in glass jars.

The set of ingredients is simple. You just need to prepare:

fresh cucumbers;
dill;
horseradish leaves;
black currant leaves;
cherry leaves;
garlic;
salt;
water;
glass jar.

The active cooking time is about 20 minutes and depends on the volume of canning.

How to pickle cucumbers in jars like in a barrel without sterilization

Soak the washed cucumbers in cold water for 1.5-2 hours.

In a clean 3-liter jar, place a horseradish leaf, 2-3 black currant leaves, one cherry leaf, and an umbrella of dill at the bottom. Carefully place cucumbers on top, approximately to the middle of the container. Then add the spices again in the same quantity, plus 2-3 cloves of garlic. Fill the jar with cucumbers up to the neck. On top you should put a couple more cloves of garlic, horseradish leaves, cherries and an umbrella of dill. Fill the workpiece with cold water and add 3 tablespoons of salt on top. We scoop salt into a spoon without a slide, as in the photo.

Salt proportion: 1 tablespoon for each liter of jar volume.

You need to cover the workpiece with a lid or gauze to prevent dust from getting in, and leave for 3 days at room temperature.

At this time, foam will appear on the surface of the brine, which is best removed with a clean spoon a couple of times a day.

On the third day, if the fermentation process has passed, the surface of the brine will be clean. Sometimes, especially in cool rooms, you need to wait another day.

After the cucumbers have fermented, the brine should be boiled for long-term storage. To do this, pour the liquid from the jar into a saucepan and boil it. Pour the boiling brine back into the jar and seal immediately. Turn over while cooling.

After this, country-style pickles in jars are ready for storage. You can store this preparation for the winter at room temperature, and an open jar in the refrigerator.

The recipe can end here, but I want to tell you a few subtleties that the housewife needs to achieve an excellent result. Experienced housewives can skip this part, but with those who are interested, I will be happy to share my experience.

Cucumbers purchased for pickling must be of a variety suitable for pickling. Salad varieties are not suitable. If the cucumbers are purchased, then it is better to make a test batch. Unsuitable cucumbers will become flabby after pickling.
It is better to take coarse and non-iodized salt.
To get spicier cucumbers, you can increase the amount of garlic.
A three-liter jar takes about 1.5 kg of medium cucumbers.
Spices and leaves can also be used dry. Mandatory components of spices are dill umbrellas and currant leaves. Without them, it will not be tasty at all, and the remaining ingredients (garlic, horseradish leaves and cherries) give the preparation a unique aroma, rich taste and slight spice inherent in barrel cucumbers, which were previously prepared in a barrel.
The brine in the jar will be clear, but when shaken it will become cloudy. This is a normal phenomenon, and soon the turbidity will settle again.

Pickled cucumbers in jars are included in many salads and are used in the preparation of pickle soups and side dishes. They are a wonderful independent snack and table decoration.