How to pickle cucumbers for the winter so that they are crispy. Pickling cucumbers for the winter: hot, cold, dry

18.10.2019

Many housewives are sure that it is her pickled cucumbers for the winter that are the most delicious and crunchy. The best proven recipes are passed down from generation to generation. Indeed, there is nothing more reliable than the tried and tested method of obtaining excellent winter preparations without vinegar, but with the use of salt and spices. In this article we share the best recipes for preparing these delicious summer-soaked vegetables.

Recipe for pickling cucumbers without rolling

To make the brine, you need to take:

Filtered water - liter.
Salt - two large partial spoons.

Ingredients:

To obtain a three-liter blank you will need:
Cucumbers - medium size.
Garlic - 2 cloves.
Dill umbrella - 3 pieces.
Three cherry branches.
Currant and horseradish leaves - 3 pieces each.

How to cook according to the recipe:

Rinse the cucumbers and soak for 5 hours in cold water. Rinse in very cold water; no need to cut off ends. We put circles of garlic and herbs into jars and fill them with brine. We close the jars with nylon lids and send them for storage in a room where it is no more than 18 degrees. The lid will swell - the cucumbers have begun to ferment. You need to open it and let out excess air, leave them open for 12 hours, then close it again and put it in the refrigerator. The vegetables will last until spring.

Recipe for pickles without vinegar: spicy

Salted fruits will have a certain taste, it depends on what seasonings you put with them. Shares its spicy aroma marjoram, oregano, celery, tarragon, basil and mint. They are placed either one at a time or in a complex. The following recipe will require the following ingredients:

For brine take:

5 liters of water.
300 grams of salt.

Important! Vegetables will pickle faster if you add sugar to the brine at a dose of 1% of the weight of all ingredients.

How to cook:

Clean fruits are mixed with spices three times (the first layer, the middle and the very top of the container consists of spices). Put the water on the fire and bring to a boil, dissolve the salt and cool. The brine is filtered through gauze folded in several layers. Vegetables are poured until hidden and pressure is placed on them.

What is the load made of?

If you choose a barrel for salting, then place a special wooden circle. Lids or plates equal to the diameter of the container are placed on the bucket or pan. Place a jar of water or a stone on top.

Important! To ensure that the cucumbers are salted evenly, they are placed in containers not horizontally, but vertically.

And further. The larger the cucumbers, the more salt they use.

Recipes for pickled cucumbers in jars

Our grandmothers are great! They passed on recipes for making pickled cucumbers to their descendants. But we live in the age of the Internet, so we no longer want to be content with only old recipes; give us something new. Alternative methods for preparing fruit pickling without vinegar are described below.

Recipe for pickling "Cucumbers in cucumbers"

A special feature is its versatility, that is, it can be used for pickling for the winter. both large specimens and smaller ones.

So, to use the original recipe, which does not contain vinegar, you need to take:

How to cook according to the recipe:

Soak the fruits for 2 hours before salting them to crisp them up. Wash and dry. Chop the green leaves and mix together.

Place some of the garlic and herbs in a clean, sterilized container and cover them with salt. Next, the container is filled in layers: large cucumbers, small ones, grated on a coarse grater, and pickled herbs. Distribute the salt evenly over the greens. We lay out the rows to the very top, put dry mustard on top.

This recipe does not require any water, as grated large cucumbers will create just the right amount of moisture. Thus, the cucumbers will begin to pickle in their own juice. Place the container in a bowl so that the brine does not leak onto the floor while the fruits are being salted. After a while, the container must be placed in cool conditions, having previously been closed with a plastic lid.

The whole preparation is consumed. Pickle soup is prepared from grated cucumbers, and a vitamin salad can be prepared from greens.

Recipe for cucumbers in tomato juice

To prepare fruits for the winter using this recipe, it is better to prepare tomato juice yourself. This way you will be confident in its quality.

How to prepare juice?

Tomatoes are thoroughly washed, cut and passed through a meat grinder. A small fire is lit, allowing the juice to simmer rather than boil. In the meantime, prepare the jars, wash the greens and soak the cucumbers. Before canning, these fruits should always be soaked so that they absorb moisture and do not ferment.

Ingredients required (per 1 liter jar):

How to prepare the preparation for the winter according to the recipe:

Place the spices on the bottom, middle and top of the jar. Fill the container with vegetables and pour boiling water over the contents. The cucumbers sit in boiling water, and we add salt and sugar to the juice on the stove. Pour the cooled water from the jar into the pan and boil again, pour in, leave for 10 minutes and pour out again. The prepared aspirin tablet should be crushed and poured into the cucumbers; it will help prevent fermentation. Now it's the tomato's turn. Pour it into a jar and roll it up. Turn it upside down and wait for it to cool.

A simple recipe for pickling cucumbers in jars

This method of pickling is very simple; cucumbers taste as if they were made in barrels. You will need:

Umbrella of dill.
Horseradish - you can use the root with leaves.
Red hot pepper.
A few cloves of garlic.
For aroma, leaves of fruit trees.
Fine salt so that it dissolves quickly in cold water.

How to cook according to the recipe:

The brine is made from cold water. Salt (70 g) is taken per three-liter jar. Fill the contents of the jar with the resulting brine and place it in a warm place for three days so that the fruits ferment. After this period, the water is poured into a pan and boiled. Vegetables are poured with boiling brine, rolled up with a sterile lid and lowered into the underground.

Recipe for pickled cucumbers with cherry plum or currants

You will need:

For brine water you will need a liter.
Salt - a spoon.
A glass of juice.

Preparation:

Pour boiling water over the cucumbers, immediately roll them in ice water, place them in sterile jars after adding garlic, currant leaves, horseradish, and allspice. Pour in brine and leave to sterilize for 15 minutes, then roll up, turn over and wrap in a blanket.

Instead of currants, you can use cherry plum juice. It contains enough natural acid, which allows cucumbers to stand for a long time. The brine is healthy, and the vegetables are tasty. They also use clusters of yellow currants, which are placed between the cucumbers. And beautiful, and tasty, and healthy.

Recipe for pickled cucumbers with cauliflower and carrots

You can also get tasty and healthy fruits for the winter using this recipe. We put in jars:

Important! During fermentation, a certain amount of brine drains from the jar, so it need to add boiling water.

On a note! When the cucumbers absorb all the salt, they become smaller in volume, so keep a spare jar of prepared vegetables to add to the main ones.

Thus, you can do without a barrel; cucumbers are perfectly salted in jars. Open it in winter and enjoy aromatic crispy cucumbers, and also treat your loved ones.

August...Hot time for housewives. We need to provide the family with a supply of preserves for the coming winter. Women make jam, make compotes, canned tomatoes, prepare various salads, lecho, and borscht seasonings. And, of course, all housewives pickle cucumbers. No truly Russian feast is complete without pickled cucumbers.

There are a huge number of recipes with cucumbers (preservation). They can be found in grandmother's and mother's notes, in cookery books and, of course, on the Internet. The main thing in this variety is to know exactly what you want.

Some housewives do not like to use a product such as vinegar in preservation (although, it would seem, one cannot do without it). Today, many interesting recipes have been invented for pickling and pickling cucumbers without vinegar. We present some of them.

Delicious, crispy and not too salty cucumbers, pickled without vinegar

Cucumbers need to be soaked for two to three hours. At this time, we prepare jars (preferably two-liter jars) and lids (you can choose any method of sterilization: from baking in the oven to steam cleaning). We put greens (pre-washed) into the prepared jars: horseradish, currants (young small leaves), dill (umbrellas only), oak leaves. For each jar there are five to six cloves of garlic, 7-8 peppercorns and one tablespoon (heaped tablespoon) of dry mustard.

The next step is to prepare the brine - a spoon (large with a slide) of coarse salt (preferably rock).

Pour brine over cucumbers. Cover with nylon lids. Place in a tray and leave in a warm place for several days until the cucumbers themselves change color. Why do you need a tray...the brine will leak out, and if too much of it leaks out, prepare more brine and add it to the jars.

After three days, drain the finished marinade. Be careful, the sediment will need to be removed with clean water after draining the marinade (fill halfway with water and drain along with the sediment).

The marinade must be boiled, then pour it over the cucumbers again, add a pod of hot red chili pepper and roll up the jars with aluminum lids.

These cucumbers must be wrapped for one day. Well, then...wait for winter to enjoy the amazing taste of pickled cucumbers made without the use of vinegar.

Crispy and brittle cucumbers in a three-liter jar

Ingredients (for a three-liter container, jar or tub):

Cooking steps:

sterilize jars;
prepare the vegetables (fill the cucumbers with cold water for two to three hours, wash the carrots, cut the pepper into slices, carefully clearing it of grains, peel the garlic);
put herbs and spices in jars;
stuff with vegetables in random order;
fill the jars with hot water (for about fifteen minutes);
add rock salt, granulated sugar, citric acid to hot water, boil and fill the jars, drain and boil again (so 3-4 times);
We roll up the jars with aluminum lids, wrap them up and put them in a dark place.

The cucumbers turn out crispy, slightly sweet, brittle. Vegetables give them a spicy taste.

Cucumbers preserved with vodka

This is a very unusual and slightly complicated canning recipe. He, like others, does not involve the use of vinegar. The cucumbers are crispy and have an interesting taste. Brine also has unique qualities (men will understand which ones).

What you will need:

Small or medium-sized cucumbers - 3.5 kilograms.
A few cloves of garlic (to taste).
Sweet and bitter peppers – 3 and 1 pieces respectively.
Bay leaf, dill, horseradish, black currant and cherry leaves.
Mustard (better in grains) – to taste.
Allspice and black pepper – 12-15 peas.
Vodka – 3 tablespoons.
Granulated sugar – 150 grams.
Coarse salt – 200 grams.
Water – 3 liters.

Step-by-step preparation.

Step one . Soak the cucumbers for two to three hours in cold water (you can add a pinch of citric acid)

Step two . Sterilize the jars (it’s best to bake them in the oven)

Step three . Prepare vegetables and herbs. Filling the jars

By the way, there are certain rules for filling cans. The greens are placed down and up. Sweet and hot peppers are placed on it. Garlic cloves can be placed in any order, just like peppercorns.

Step four . Prepare the brine. In this recipe, the brine is prepared for each jar separately.

Boil water for the first time (without salt, sugar). Fill jars with vegetables with water. Wait a few minutes. Pour, add sugar and rock salt, according to the required amount, and boil again. Add vodka and mustard to the jars, fill with brine. Close the jars, wrap them for a day, then put them in a cold place, preferably in the cellar.

Original cucumbers with aromatic herbs

This recipe is for lovers of unusual and very pleasant taste sensations. The highlight of the recipe are herbs, which are used in large quantities.

Recipe ingredients:

cucumbers – 4 kilograms;
garlic – 7-8 cloves;
dill, parsley, basil, tarragon, tarragon, celery - about 300 grams;
a sprig of dill with seeds;
horseradish root (finely chopped horseradish, which is placed at the bottom and top of the jar to prevent mold);
mustard (dry) - 160 grams;
salt (coarse) - 260 grams;
water – 4 liters.

How to cook.

Cucumbers and greens (pre-cooked, well washed, cucumbers with the ends cut off) are placed in jars in layers with the addition of garlic. Prepared brine (water, salt, mustard) is poured into the jars and the cucumbers are left to ferment for three days. Then the brine is drained, boiled, the jars are filled and the cucumbers are rolled up. After a few weeks you can eat.

There are also options for preparing cucumbers without vinegar: with herbs and leaves, with vegetables, for example, onions. All of them are interesting, and the final product will exceed the owner’s wildest expectations in taste.

Video recipe

It’s very easy to prepare cucumbers for the winter without vinegar so that they are tasty and crispy. It is enough to know a few secrets, adhere to the rules and proportions of the recipe. Then delicious crispy pickled cucumbers will delight you with their presence on the table all winter. Our recipe for pickling cucumbers is simple, but we still decided to tell you about it step by step, accompanying the preparation with photographs.

How to pickle cucumbers in jars to make them crunchy

Before we describe the recipe for delicious pickled cucumbers, we’ll tell you about the first secret of making crispy cucumbers. Before you start harvesting cucumbers, you need to SOOOK IN COLD WATER for 5-6 hours. During this time, vegetables not only get rid of nitrates, but are saturated with water. They seem to be refreshed and acquire the lost crunchy properties. So, fill the cucumbers with cold water and leave them in the basin for the specified time.

Then wash each cucumber well under running water.

Since we will be preparing cucumbers without vinegar, it is not necessary to dry them after washing. It is enough to rinse the jars well; sterilizing the jars in this case is a pointless process.

When the cucumbers and containers are prepared, we begin to fill the jars with herbs and spices.

In each jar we put a horseradish leaf, an umbrella of dill, 2-3 cloves of garlic, 5-6 black peppercorns (not allspice) and a piece of chili pepper (approximately 1-2 cm long).
Now our task is to tightly pack the cucumbers into jars. However, they need to be sorted by size. For what? More on this a little later. In the meantime, let's do this step.

If you wish, you can cut off the cucumber butts or salt them whole - there is absolutely no difference.

Now that the cucumbers are in the jars. We put a pan of water on the fire, after it boils, add salt at the rate of 1 table. spoon of salt per 0.5 liter of liquid.

Accordingly, 0.5 liters of water is enough to fill a 1 liter jar of cucumbers.

Calculation of ingredients for marinade for a 3-liter jar: 1.5 liters of water per 3 tablespoons. spoons of salt.

As you can see, it’s very easy to make brine for pickling cucumbers without vinegar.

The next step is to fill the jars to the very top with brine and place them anywhere in the kitchen for pickling. It is very important that they are not exposed to direct sunlight.

The pickling time for cucumbers depends on their size. Therefore, the cucumbers are in size:

up to 5-6 cm must be kept for 24 hours;
from 6-8 cm - 36 hours;
more than 8 cm - 48 hours.

That is why we sorted the cucumbers when packing them into jars. Now it will be easy to maintain the optimal time so that the cucumbers are well salted.

Don't worry, it's not a hassle at all!

The brine in the jars may become slightly cloudy - this is normal, since a reaction is currently underway during which the vegetables will be salted. The turbidity should go away about a week after sealing the jar, when you put the blanks in a cool, dark place.

After you have waited the required time, you need to drain the brine from each jar into a saucepan and bring to a boil.

Fill the jars with it again.

During boiling, the brine evaporates a little, so it’s a good idea to add extra water to the pan.

Now we close our jars with lids and let them stand for 10 minutes. Then pour the brine into the pan and bring to a boil again. Pour the brine into jars and roll up.

All that remains is to label our jars and put them away for storage in the pantry.

These cucumbers can be stored for 2-3 years at temperatures from +10° to +22°.

That is, you can take the jars of cucumbers to the cellar or leave them for storage in a city apartment.

Salt cucumbers without vinegar? Have you decided to try making canned food without the usual acetic acid? Then you will need useful tips and recipes.

Of course, first of all you need to pay attention to the cleanliness of your jars. They must first be thoroughly washed and then processed in the oven or pan. You will use new lids. The seaming tool must also be of high quality, otherwise the jar may not be tightly closed.

How to prepare pickles for the winter without vinegar - video recipe attached.

Choose cucumbers well for your preparations. They must be ripe, have a rich color and a characteristic smell.

It is advisable to use medium-sized cucumbers. Some people prefer small cucumbers, but it is important to know for sure that this is a special variety, and not just unripe cucumbers.

Experienced housewives note that cucumbers with thick but smooth skin are better for salting. You should not take cucumbers with thorns. They can be bitter and poorly salted.

Cucumbers without vinegar can be cold-pickled. Then you don't even have to add acid to the lemon. You just take the necessary spices, the cucumbers themselves, prepare and cool the brine.

Cucumbers are also salted hot without vinegar, but it is still advisable to add a little citric acid in such cases.

Pickling cucumbers without vinegar requires careful attention, since it is very important to ensure their safety and the safety of the preparations.

Cucumbers will have a wonderful taste and aroma if you use blackcurrant leaves. Add them to the spices at the bottom of the jar and place them on top. Remember that there should be water between the leaves and the lid.

There is a great way to make cucumbers more flavorful: salt them evenly. This secret will definitely come in handy if you want to roll up large cucumbers.
Simply take a fork and carefully pierce each cucumber. They will become surprisingly aromatic in the brine, which will penetrate freely.

Some people make real zesty pickles without vinegar. To do this, just take one hot pepper, cut it into small pieces and put it in jars. For a two-liter container, two pieces are enough. Please note: there is no need to pierce the cucumbers! Otherwise, the pepper may make them overly bitter.

A bay leaf will highlight the taste and aroma of pickled cucumbers. But you need to be careful with it.
Thus, if you put too much bay leaf, the cucumbers may become bitter. A small piece of paper on the jar is the best option.
Pickled cucumbers will have a very original taste and aroma if you add mustard seeds, pieces of bell pepper and onion, and whole cloves of garlic.

Experiment, use your imagination and create new recipes. You can combine various vegetables and herbs in preparations, achieving different effects.

Pickled cucumbers under a nylon lid.

For the brine you will need:
1 liter of water passed through a filter;.
2 incomplete tablespoons of salt.

For a 3 liter jar:
Medium sized cucumbers;
2 - 3 cloves of garlic;.
Dill inflorescence - 3 pcs.;
Cherry branches - 3 pcs.;
Horseradish leaves - 2 pcs.;
Currant leaves - 3 pcs.

Description.
Place the cucumbers in cold water for 5 hours. Pull out. Rinse under running, ice-cold water. The ends of cucumbers do not need to be trimmed. On the bottom, in pre-washed jars, put garlic and herbs cut into slices and fill with the prepared brine. We close the jars with plastic lids and leave them at room temperature (no more than 18\xB0. When you see that the lid is swollen, it means your cucumbers have fermented. Open the lid to allow excess air to escape (due to this, the cucumbers will have an elastic consistency) , after 12 hours, close the lid again and put it in the refrigerator. These cucumbers will last the whole winter and will crisp until spring.

Pickled cucumbers, crispy, spicy salted without vinegar.

The taste of pickles depends on what seasonings you put in the jar. Marjoram, tarragon, oregano, celery, mint and basil add spice to cucumbers. You can put these spices separately, or you can make aromatic compositions from them.

Ingredients.
5 kg of fresh cucumbers;.
10 g red pepper;.
1-2 horseradish roots;.
1 head of garlic;.
2 - 3 sprigs of tarragon;.
5 marjoram leaves;.
50 g green dill.

Brine.
For 5 liters of water - 300 g of salt.

Tip: if you want your cucumbers to pickle faster, add sugar to the brine - 1% of the total weight of the ingredients.

Description.
The cucumbers are topped with spices, dividing them into three equal parts. The first layer of spices is placed on the bottom, the second in the middle, and the last one on top of the cucumbers. Boil water, add salt and cool the brine. Pass the brine through several layers of gauze. Fill the container so that the cucumbers are covered with water and press down.

How to do oppression

Only if it is a barrel, then you need a special wooden circle, and if it is a bucket or pan, then you can take a smaller diameter lid or plate, turn it over and put something heavy on it (a stone, a jar of water. All this should be done in the place where the cucumbers will be salted.

Tip: to pickle cucumbers evenly, they should not be laid out in bulk, but placed vertically.
The larger the cucumbers, the more salt you need to add.

How to pickle cucumbers in jars for the winter: miracle recipes.
Only if you are content with the recipe that our grandmothers used to pickle cucumbers, then you don’t have to visit the Internet and enjoy the familiar taste of time-tested pickles. But we live in the modern world, and it would be real blasphemy not to learn how to pickle cucumbers for the winter in jars using alternative methods.

Recipe "Cucumbers in Cucumbers".

Its peculiarity is that it takes both large and small cucumbers, suitable for preservation. I give a detailed recipe for a 3-liter jar.

Ingredients: cucumbers in jars.
3 kg of small cucumbers;.
5 kg of large cucumbers;.
Horseradish root and leaves;
7 pcs. currant leaves;
Dill (one top part of dill with seeds);
Medium head of garlic;
A teaspoon of dry mustard;.
2 level tablespoons of salt.

Description of preparation.
Before you pickle the cucumbers, you need to soak them in water for a couple of hours, then they will be crispy. Then remove from the water, wash thoroughly and dry. Finely chop the green leaves and mix together.

Place garlic and finely chopped herbs at the bottom of a pre-washed and sterilized container, which should be sprinkled with salt. Next, we begin to fill the jar in layers: one layer of large cucumbers, grated on a coarse grater, the second layer of small cucumbers, and the third layer of salted herbs. Salt should be distributed over the entire amount of chopped greens. We spread it to the very edge of the jar and pour dry mustard on top.

There is no need to pour water, as the grated cucumber will release juice and the cucumbers will be salted in their own juice. It is better to put the jar in a bowl until the cucumbers are pickled. Then place the jar covered with a nylon lid in a cool place.

Everything in the jar can be eaten. Grated cucumbers will go into the pickle, and the greens can be poured with sunflower oil, add onions and the vitamin salad is ready.
Enjoy the spicy taste of original cucumbers! Rolling cucumbers without vinegar is an excellent way to preserve.

A simple way to pickle cucumbers for the winter in jars.

The method is really simple, the cucumbers taste like barrel cucumbers, but salted in jars for the winter.

Ingredients:
- dill (preferably the upper part of the “Umbrella”).
- horseradish (you can add both root and leaves).
- chilli pepper (for spiciness).
- garlic (several cloves).
- leaves of fruit trees (for aromatic taste).
- fine salt (for quick dissolution in cold water).

Description.
Make brine from cold water. For a 3-liter jar - 70 g of salt. Pour the prepared brine over the cucumbers and place in a warm place for 3 days to ferment. After the time has passed, drain the water and boil. Pour boiling brine over the cucumbers, roll up the lid and lower them into the basement.

Even without a barrel, you can enjoy the taste of aromatic crispy cucumbers, closed for the winter without vinegar. A modern city dweller cannot afford to prepare his favorite pickles in tubs or barrels, but miracle recipes for how to pickle cucumbers in jars for the winter will always come to the rescue. Choose the most convenient option for yourself and delight your loved ones with the wonderful taste of aromatic pickles.

When pickling cucumbers in a cold way, lactic acid is released as a result of fermentation. It is a natural preservative and a substitute for vinegar traditionally used in canning vegetables. Cucumbers pickled according to this recipe will not harm the digestive system; they are very tasty, crispy and aromatic. We will tell you how to cold pickle cucumbers without vinegar in the photo recipe. Ingredients for cold pickling cucumbers without vinegar

For brine – 1 liter of water and 100 g of salt
Cucumbers - how many will be included?
Hot pepper – 1/3 pod
Horseradish root – 1/3
Currant, horseradish and cherry leaves - several pieces
Bay leaves – 1-2 leaves
Garlic – 2-5 cloves
Black peppercorns – a few pieces

Step-by-step recipe for cold pickling cucumbers without vinegar

We prepare vegetables and other ingredients in a way convenient for you.

We prepare the jars: wash and sterilize as usual.

Place the cucumbers tightly together with other ingredients.

Prepare the brine: dissolve salt in water

Fill with brine, without adding a couple of centimeters to the top, cover with lids.

The fermentation process will last 4-5 days.

You will know that fermentation is complete by the color of the brine; it becomes transparent, and the sediment settles to the bottom.

Drain the brine, pour clean water into the jar and rinse the contents. Do this as many times as necessary so that there is no sediment left in the jar.
Fill the jar to the brim with clean water and seal with metal lids.

It doesn't matter how the cucumbers are prepared, but all spices and seasonings must be prepared properly. In almost any recipe for pickling cucumbers without vinegar, currant, cherry, and horseradish leaves are placed in jars. All of them must be thoroughly washed and dried. It is better to do this with a clean, preferably ironed, cloth. There is no need to pour boiling water over the greens, as this will wash away some of the flavor that should get into the cucumbers.

Canning cucumbers without vinegar for the winter according to the following recipe is done with the addition of currants. Such an innovative solution by enterprising chefs makes it possible to give the vegetable the missing sourness without adding synthetic acids, which makes the preparation healthier and gives it a special taste. Ingredients:

cucumbers – 2 kg;
red currants – 2 cups;
herbs, spices, garlic - to taste;
water – 1.5-2 l;
sugar – 2 tbsp. spoons;
salt – 1.5-2 tbsp. spoons.

Preparation

Place cucumbers with herbs and spices in sterile jars and pour boiling water over them for 15 minutes.
The water is drained, the original volume is replenished by adding a little boiling water, salt and sugar are added.
Boil the brine and pour it into jars.
Seal the pickled cucumbers with red currants without vinegar hermetically and wrap them up.

(without vinegar) besides, this recipe is convenient because it does not require further pasteurization of cucumbers in jars. When they try their mother’s preparations from cucumbers without vinegar, they no longer wonder how and in what way to pickle cucumbers for the winter, but choose this particular recipe, without vinegar, citric acid with mustard peas, which give them a slightly pungent taste. Another advantage of this recipe is that it is suitable for any number of cucumbers, because the calculation of spices and citric acid is given by mom for a one and a half liter jar. If the family is small, then it is convenient to preserve cucumbers in one and a half liter jars, because it takes up little space in the refrigerator when you open the jar, and is eaten quickly! Freshly picked cucumbers (or just strong and fresh ones) are soaked for several hours in cold water to make them easier to wash and process.
Then the cucumbers selected for pickling are thoroughly washed in running water; young gherkins, as a rule, have many pimples with spines; the spines need to be removed (it is more convenient to do this with rubber or clean cotton gloves). Then the tails (butts) of the cucumbers are cut off.
This method of canning allows the cucumbers to pickle faster. Jars and metal lids need to be sterilized. Spices used for pickled cucumbers with mustard seeds and citric acid are:
It is better to cut the dill into several parts, peel the garlic and cut into slices.
Spices are placed at the bottom of each one and a half liter jar:

chopped dill,
several pieces of bay leaf,
3-4 chopped garlic cloves,
4 peas of allspice,
0.5 teaspoons of pepper mixture (if you didn’t find the mixture, then regular peppercorns),
0.5 teaspoon mustard seeds.

The prepared cucumbers are tightly laid out in one and a half liter jars, with the tips cut down (the first layer is vertical, close to each other, and then - as it turns out, but also tightly). Fill the cucumbers in jars with boiling water to the top and let them stand for 15 minutes. To prevent the jar from suddenly bursting, place a large tablespoon in it and pour boiling water over it. Then this water from the cucumbers is drained into an enameled or stainless steel pan,
the amount of liquid drained is measured and done

Video Cucumbers WITHOUT VINEGAR and WITHOUT STERILIZATION!!! Crispy!

We have already prepared the preparation with diluted mustard and seeds. Now I suggest doing this with mustard powder. We will need (for a liter jar):

cucumbers
onions - 1 pc.
bell pepper - 1 piece
garlic - 2 cloves
dry mustard - 0.5 teaspoon
parsley, dill, tarragon, horseradish leaf

For marinade (per liter of water):

salt - 2 tbsp. spoons
sugar - 2 tbsp. spoons
vinegar essence - half a teaspoon (a little more than half a spoon)
black peppercorns - 5 pcs
allspice - 2 peas
cloves - 2 buds

Preparation: 1. Soak the cucumbers in cold water for an hour, two, or three, depending on when they were collected. Then rinse thoroughly in cold water and cut off the ends. 2. Place some of the greens into washed and sterilized jars. The recipe contains the greens that I used. But you can replace components, including, for example, cherry and currant leaves, or horseradish root. 3. Cut the onion into rings or half rings and place some on the bottom. 4. Fill the jar with fruits, inserting bell peppers cut into feathers, the remaining onions and garlic, which can also be cut into slices, into the free spaces.

5. Place the remaining onions and herbs on top.
Sprinkle mustard on top.
6. Prepare the marinade. Its calculation is given for a liter of water, or for two liter jars of preparations. Pour water into the pan and put it on fire. Add all ingredients except vinegar to prepare the marinade and bring to a boil.
7. Let it simmer for 2 - 3 minutes, then pour it into jars. Add essence to each of them. The essence can be replaced with 9% vinegar (80 ml will be needed). It will need to be added to the marinade when the water boils. And after the second boil, turn off the heat and pour the marinade into the contents of the jars. 8. Since we did not first pour boiling water over the contents of the jars and did not keep our cucumbers in it, they must be sterilized. To do this, fill a pan with warm water, line the bottom with a napkin and place the jars in it. After the water in the pan boils, set aside for 10 minutes.
This is exactly the time we will need to sterilize a liter container. We sterilize a two-liter bottle for 20 minutes, and a three-liter bottle for 30 minutes. 9. After sterilization, the jars must be carefully removed with tongs and screwed on with the lids. Remove glass containers very carefully so as not to drop the jar and get burned. 10. As usual, turn the jars upside down and cover with a towel, leave to cool for a day. Then put it away for storage.
They should be stored as usual in a cool, dark place.

How to pickle cucumbers for the winter without vinegar, I somehow typed on the Internet, but not a single answer satisfied me. I have my own proven super recipe for cucumbers without vinegar and without sterilization, crispy and tasty. I will be happy to share with you, my dear readers. It is so simple that even a man can do it to the delight of his beloved or by surprising her by opening a jar of his own canned cucumbers for the New Year.

Preparing cucumbers

Cucumbers can be taken in any size, whatever you want here. I love big ones, I don’t even pick them on purpose, I let them grow. My son loves small ones. Any husband.

I wash the fruits in two waters (cold, warm, it doesn’t matter), if they are spoiled, I select them, trim them, or leave them for salad. I put the remaining cucumbers in a colander and let them dry from excess moisture. I never cut my butts, I even leave a ponytail if I have one. I tried cutting it and decided it was a waste of time.

Cooking spices

I don’t bother at all with spices for cucumbers, I have a standard set. For a 5 liter bottle.

Bay leaf 1-2 leaves.
Black peppercorns 6-8 pieces.
2 dill umbrellas.
2 leaves of horseradish.
Garlic 4-5 cloves.
Salt based on 1 liter 2 tablespoons.

I don't add anything extra. I wash the spices and let them drain.

Preparing the container

While the cucumbers and spices are draining, I prepare the container.

I have a 5 liter jar with a large neck, very convenient. There is also an enamel bucket for large portions; you can use a saucepan. All containers must be clean, free of any greasy deposits. If the fruits float, pressure is needed.

Placing cucumbers in a container

At the bottom of the jar I put a horseradish leaf, an umbrella of dill, garlic, peas, and a bay leaf.
I don’t stuff the fruits into all the cracks in the jar; they fit freely.
I cover the cucumbers with a second umbrella and a horseradish leaf.
Dill does not have to be in umbrellas, there are seeds, put a teaspoon without top.

Preparing the brine

It’s quite simple if the water is without chlorine, like mine. For a liter of water, I dilute 2 tablespoons with a small top in cold water until completely dissolved. It is obtained depending on the fruit (2-3 liters), I fill the cucumbers with it until they are completely closed, otherwise the open areas will become covered with mold. I cover all this splendor with a plate and leave it for 3 days to salt at room temperature, without direct sunlight. For three whole days I don’t even remember about them. During this time, the brine will become cloudy and foam will appear on top. I'm not filming anything.

Chlorinated water is settled or passed through a filter.

If water and salt are poured right up to the neck, you need to place a tray under the container with cucumbers, the brine will ferment and excess will pour out.

How to pickle cucumbers for the winter without vinegar

The day before I prepare the jars for rolling. I wash it with a clean sponge and any dish soap, pay attention to the neck, clean out all the dirt down to the grain of sand (if there is any, even with a knife, sometimes rust comes across). I rinse well, turn over to let the water drain, then dry and cover with iron lids. I tried to sterilize, I didn’t feel any difference. Then why make extra movements? My personal opinion.

Three day fermentation

Fermentation

Now the allotted period of three days has passed, it’s time to roll up the jars for the winter. Remove foam, remove spices. Take out the cucumbers, some will have a white coating on them, these are beneficial bacteria, don’t let it bother you, rinse it off in the same brine. Sort and place the cucumbers in clean, dry, smaller jars, convenient for pickle, Olivier, cut the larger ones.

I am comfortable with small containers: 500-700 gram, liter, large 1.5. You can't eat too many of them, they are sour, but tasty.

Laying process

The brine will be cloudy, this is normal, but without vinegar, it needs to be strained from the spices (they are no longer needed) and put on the fire until it boils. When boiling (2 minutes), foam will form; remove any remaining foam in the last seconds before pouring. Pour boiling brine over the cucumbers and roll up with an iron lid.

Spilling the brine

Wrap in a blanket and an old jacket for a day. Monitor the lids for 3 days after wrapping; this is a critical period; if they do not swell, you can relax. The cloudy brine will settle and settle. Stored in the apartment.

There was a marriage, the bank burst. It was her own fault that she turned the key once again. I opened it after it cooled down to eat. It’s a pity I can’t convey the taste and crunch in the photo, it’s delicious, I remember my grandmother and her recipe.

Burst:(It happens

How to sterilize lids with rubber bands

The rubber seal lids I use for this recipe do not require sterilization. I keep them in the form in which I bought them, I remove the first one, wipe off the dust with a clean rag and close the jar. But there are times when sterilization is needed; due to an awkward movement, I fell to the floor before twisting. Annoyance.

Easy sterilization process

Pour water into a clean saucepan or enamel cup (without greasy residue), bring it to a boil, lower the lid with a fork and tweezers for 30-60 seconds until completely immersed. Take it out, shake off the water, it's ready.

I won’t describe how to roll it up with a key; each housewife has her own seaming key.

The cucumbers in the jar are swollen, what should I do?

Bloated lids mean a 50 percent loss in product quality. I have experience, I know which jars can swell when you tap the lid with your finger, the problematic ones make a certain sound (more empty). I control them, wait for them to swell, pierce the lid so that the air comes out, the hole needs to be sealed (plasticine, chewing gum) to prevent air from entering. Use for pickle sauce. When I was young, I tried to fill them with repeated brine, then they were soft and not crispy from excessive heat treatment. She refused such experiments.

Advice: don’t be afraid to twist, the thought “the cucumbers will become cloudy and swell” will definitely swell. The most important rules:

Wash the jars cleanly with a specially designated sponge, paying attention to the neck where the lid rolls up.
The container must dry.
I pay attention to each fruit, wash it individually, examining it visually (-:

I test each new recipe on 2-3 jars, evaluate it according to general opinion, and conclude whether I liked it or not. That's the whole process of how to pickle cucumbers for the winter without vinegar. Agree, everything is very simple.

The preservation video is similar to mine, but mine is simpler.

My masterpiece of a recipe saves time by 2 times, and the result is an amazing delicacy. There are whole debates about the benefits and harms of pickled cucumbers. These cucumbers are without sugar, vinegar and aspirin. To the extent that it is used for food, it is only beneficial.

Visit my blog “Movement is Life”, it is not culinary, but I decided to make a section about preservation, where I will describe my recipes for pickles, since the season is coming and I also cannot avoid it, and I have not yet written articles on the topic of the blog time. So the next publication and...

Be always healthy!