Recipe for pickled cucumbers with oak leaves. Pickling crispy cucumbers for the winter with oak leaves
The end of summer is the traditional time for preparing pickles and jams. Every experienced housewife has her own proven recipe, and yet there are secrets in pickling cucumbers that few people know about.
Non-pickling cucumbers
For pickling, only cucumbers with a high sugar content suitable for this variety are selected. For example, Nezhinsky cucumbers are considered the most popular for pickling. If they cannot be identified by name, then they should be selected by type. Salad cucumbers with smooth skin and white spines are not salted. It is best to use small cucumbers with pimples and black dots. But vegetables should not be soft and hollow, nor long and too large. Pickling cucumbers usually have skin that is not very thick and not too dark. You should also not choose cucumbers of different sizes, otherwise they will not be salted equally and too large or too small will not taste good.
Iodized salt and soft water
What you cannot do without when pickling cucumbers is water and salt. But you should know that you cannot use soft water, so filtered water is excluded. It is best to bring good spring or well water, clean and hard, for pickling cucumbers, or take tap water and let it sit for several hours. Cucumbers pickled in soft water will themselves become soft and bloated. Those that are salted in hard and unsettled water will get a metallic taste.
All vegetables are salted only with coarse table salt. If you use iodized salt, the cucumbers in jars will initially become slimy, covered with a gray coating, and mold will grow on them. This will happen because iodine, which is part of such salt, will act on the lactic acid fermentation of cucumbers as an antiseptic and delay their pickling.
Seasonings and spices
Some people love spicy pickles and use allspice, mustard seeds, and garlic in pickling. Others love aromatic cucumbers and put dill branches and various plants in jars. When salting, many people add oak leaves or even pieces of oak bark, thanks to which the salted vegetables retain their hardness - but you should be aware that their taste will also change. When pickled with oak leaves, cucumbers seem to turn sour. The real taste of pickled cucumbers has minimal sourness. To keep cucumbers firm, it is better to put currant and cherry leaves in jars.
Cucumbers turn out bitter if you add capsicum, dried yellow dill umbrellas, or too much garlic, mustard, basil and celery to the jars during pickling. All herbs, especially garlic, should be added little by little.
Mint and tarragon are added very rarely when pickling, the taste of pickled cucumbers with mint is not for everyone, and tarragon contains a female sex hormone and should not be simply consumed.
Vinegar and tablets
There are recipes for pickling cucumbers using acetic acid, but this is already a marinade - acid is still not required when pickling.
There is also a variant of pickling cucumbers with the addition of acetylsalicylic acid tablets. Housewives who practice this recipe assure that the cucumbers turn out very tasty. However, this drug itself is very dangerous, and when interacting with salt water, it is not the kidneys that are negatively affected. Still, when pickling cucumbers, it is better to do without “chemistry,” especially this kind. But it won’t hurt to add two tablespoons of vodka to the brine; this will protect the jar from “exploding” during fermentation. And it is important to salt vegetables not in a gloomy mood, but with a feeling of joy, then the taste of the resulting products will be excellent.
Every housewife in the summer tries to stock up on vegetables for the winter. Pickled cucumbers are always in demand during the cold season, so many people prepare them. However, preparing a delicious snack is not so easy. This requires talent and, of course, delicious pickled cucumber recipes, which you simply cannot do without.
Preparing cucumbers for the winter is a delicate matter. You can find many recommendations in the literature. And there are many delicious recipes for pickled cucumbers. Each of them has its supporters and opponents. And yet each of them is right in their own way. But among such a variety of recipes, you can choose the right option for yourself.
In addition, it is worth knowing the basic principles of proper salting. We'll talk about them now. For harvesting, you need to choose the right cucumbers. The type of vegetable is not so important, but the size does matter. For pickling, it is best to use small cucumbers. It is better to choose pimply ones with small spines. Cucumbers must certainly be fresh; if they have been in the refrigerator for a while, then it is better not to take such vegetables. In the market for pickles, you need to choose smooth cucumbers of the correct shape. It is more convenient to put them in containers. Before salting, they must be soaked in water for 6-12 hours. This will help get rid of excess nitrates and prepare the vegetables for further pickling.
As material for blanks, you need to take only beautiful specimens; hooked and yellow ones are not suitable: they can ruin everything.
Good pickle
Much of the salting process depends on the brine. If it is too concentrated, the cucumbers will lose their taste. A small amount of salt will lead to fermentation of the solution. To prepare the brine, you need to use coarse rock salt. Fine “Extra” or iodized ones are not suitable.
When choosing delicious recipes for pickled cucumbers, you should also consider the location of future storage of the preparations: an apartment or a cold cellar.
Carefully add garlic, dill stems and seeds, horseradish, peppercorns and other spices. All sorts of additional components increase the likelihood of spoiling the taste. Before adding, all herbs must be thoroughly washed.
Preparatory stage
No matter how different the recipes for delicious pickles are, they have one thing in common: first you need to go through the preparatory stage.
Experienced housewives recommend soaking cucumbers in plain water before seaming. In the meantime, you can prepare the jars. They must be thoroughly washed with soda and sterilized along with the lids. Some people recommend using aspirin tablets for pickling. Whether it's worth doing is up to you to decide. Next, place the cucumbers in clean jars, after rinsing them well and cutting off the edges. In each container you need to put horseradish greens, currant and cherry leaves, a couple of peppercorns and, of course, an umbrella of dill. In principle, it is possible to use other spices. It all depends on the recipe you choose. Delicious pickles are a very individual concept; many housewives also add garlic to the pickles.
Recipe for the most delicious pickled crispy cucumbers
For a three-liter jar you will need:
- medium-sized cucumbers - 1.1 kg;
- 3 tbsp. l. salt;
- pepper (its quantity can be adjusted) - five peas;
- You shouldn’t get carried away with garlic, on average 5-6 cloves are enough;
- bay leaf - 3 pcs are enough.
- currant leaves.
- tarragon (gives a special smell).
- horseradish greens (leaves).
Place washed cucumbers and spices in sterilized jars. Pour water into a separate bowl and dissolve the salt in it, after which it is better to drain the liquid so that there is no sediment. Pour cold brine over the cucumbers. Next, we close the jars with nylon lids, which must first be boiled.
We send the finished seaming to the cellar or refrigerator, where it will ferment. It is worth noting that during the process the brine will come out from under the lid, so you can place a plate under the jar. This recipe for delicious pickled cucumbers cannot be called quick. Vegetables will be ready only after 2.5 months. During storage, the brine in jars may become slightly cloudy, but there is nothing to worry about. The cucumbers will still be crispy and tasty. Sealing can be stored for up to two years.
Rolling with barrel flavor
Many people only recognize pickles that have a barrel flavor. These are the kinds of preparations that our grandmothers and great-grandmothers once made. Of course, nowadays no one has been making preparations in barrels for a long time, since in the conditions of modern apartments this is simply impossible, and there is no need for so many salted vegetables. However, there are recipes for delicious pickled cucumbers for the winter with a barrel flavor.
Ingredients:
- young cucumbers with thick skin - 1.3 kg;
- 5 cloves of garlic;
- pepper - 10 peas;
- It is recommended to take young horseradish - 1 leaf;
- coarse salt - 3 tbsp. l;
- cherry leaf - 5 pcs;
- dill - just add 3 umbrellas;
- three branches (optional) of greenery.
Place the washed cucumbers in any suitable container or pan, soak them for 3 hours (or overnight) in cold water. We wash and chop all the greens well, add chopped garlic and mix all the spices. Next, pour a third of the mixture into the bottom of the jar. Now you can add cucumbers. Place the rest of the seasonings in the middle of the container and on top. We prepare the brine according to the standard recipe at the rate of 3 tablespoons of rock salt per three-liter jar. Pour it over the cucumbers, then cover the top of the jar with several layers of gauze. In this form, the workpiece is infused at room temperature for at least two days. After two days, drain the brine, which we then use for pickling. Bring it to a boil and let it cool. And only refill the cucumbers with cold ones. We seal the jar while hot and store it in a cool place. As you can see, the recipe for delicious pickled cucumbers for the winter is quite simple and does not require much time.
"Long-lasting" cucumbers
To prepare a three-liter jar you should take:
- fresh cucumbers (small) - 2 kg;
- 3 tbsp. l. salt;
- bay leaf - at least 4 pcs.;
- black pepper - five to six peas;
- currant leaves - 3 pcs.;
- garlic - 3 cloves;
- dill 2-3 umbrellas, stems can also be used;
- young horseradish greens.
Before pickling, cucumbers should be soaked in water for five hours. We put all the spices and leaves at the bottom of the jar, and put cucumbers on top in rows. In order to accurately maintain the proportions for preparing the solution, you need to pour water into a jar of cucumbers, and then pour it into a separate container.
This way you will determine exactly how much liquid you need. Dissolve salt in cold water. Then pour the brine over the cucumbers. We seal the top of the finished jar with a boiled nylon lid. Next, the pickle needs to be sent to ferment in a cool place. This simple recipe for delicious pickles allows you to get the finished product in 2.5 months. But after three or four days you can taste lightly salted cucumbers. If you don’t have a cellar or basement, you can store jars in the refrigerator, but then you need to use liter jars. It is important to maintain the proportions correctly. There is a tablespoon of salt per liter jar.
Pickles with oak leaves
We offer for your consideration another recipe for very tasty pickled cucumbers.
Ingredients for two three-liter jars:
- If you take young vegetables, then three kilograms is enough.
- You will need approximately 5 liters of brine. You need to prepare it at the rate of 1.5 tbsp. l. salt per liter of liquid.
- We take no more than 3-5 horseradish leaves.
- Currants of any variety - 20 leaves.
- Cherry (young leaves) - 15 leaves.
- Oak leaves (for a crispy crust) or walnut - 10 pcs.
- 5 dill umbrellas are enough.
- It is important not to overdo it with red hot pepper - 4 pods.
- Horseradish root is optional in this recipe.
To get delicious crispy pickles for the winter (recipes are given in the article), you need to choose the right varieties of vegetables. For this purpose, it is better to use cucumbers with pimples and thick skin. In addition, you need to put horseradish root or leaves, as well as oak or walnut foliage.
We thoroughly wash all spices, as well as vegetables. Large leaves can be divided into several parts. Before pickling, soak the cucumbers in cold water overnight. This is done so that after salting the vegetables are not empty and do not take away excess liquid. This will also help make the cucumbers crispy.
After the preparatory stage, completely drain the water and wash the vegetables themselves. Chop the hot pepper and horseradish root. Put the standard ingredients and spices for pickling into the pan, then a layer of cucumbers, then more spices. Add all the vegetables and leaves in this way, alternating layers.
Dilute salt in cold purified water and pour the solution into the pan. The brine should completely cover the vegetables and spices. We put a plate on top, and put a three-liter jar of water on it so that the cucumbers do not float to the top and are well salted. In this form, we leave the workpiece at room temperature for two to five days (it all depends on the room temperature).
White flakes will soon appear on top of the brine. These are lactic bacteria. The readiness of cucumbers must be checked by taste. Next, pour the solution into a clean container, and rinse the vegetables in running water. Spices and herbs can be thrown away; we will no longer need them.
Place the cucumbers in sterilized, clean jars. Boil the brine and pour it over the workpiece. Leave the jars in this form for fifteen minutes. Next, drain the liquid again. In general, you need to fill the cucumbers with brine three times, and the third time, seal the jars with clean tin lids. Turn the containers upside down and let them cool. As with other types of preparations, it is recommended to wrap the jars until they cool completely.
The beauty of the recipe for delicious pickled crispy cucumbers is that it allows you to make a roll that can be stored in a pantry in an apartment at normal temperature; the presence of a basement in this case is not at all a prerequisite.
At first, you will notice that the brine in the jars will be cloudy, but gradually it will become clear, and sediment will appear at the bottom of the container.
Pickling cucumbers with tomatoes
As we already mentioned, you can use a variety of recipes for pickling. Delicious pickles for the winter can be prepared together with tomatoes. Thus, you can immediately get two salted vegetables in one jar.
Ingredients:
- Tomatoes (it is better to take medium-sized vegetables) - 1.2 kg.
- Let's take the same amount of cucumbers - 1.2 kg.
- Three dill umbrellas.
- Cloves - 4 pcs.
- Currant leaves (young, topmost) - 4 pcs.
- Bay leaf - 3 pcs.
- Sugar - 3-3.5 tbsp. l.
- We use salt, as in other recipes, no more than 3 tbsp. l.
- Water - 1-1.7 l.
- Vinegar 9% - three tbsp. l.
- Pepper - 10 peas.
Before starting cooking, sterilize the jars. You can do this for a couple. To do this, put a pan of water on the fire, and place a wire rack over the liquid, on which the jar will be placed upside down. Ten minutes is enough to process the container in this way. The cucumbers must first be soaked in water for a couple of hours, then rinsed in water and cut off the ends on both sides. Next, wash the tomatoes. Now you can put it in the jar in layers: greens, cucumbers, tomatoes. And add bay leaf and pepper on top.
Place an enamel container with liquid on the fire. As soon as it boils, pour it over the vegetables and leave to steep for 15-20 minutes. Next, pour the water into the bowl. To make the process easier, you should purchase a plastic lid with holes. This simple accessory makes the task a lot easier. Bring the water to a boil and fill it again. Add vinegar to the jar and roll it up. To cool, place the container in a warm place, wrapped in a blanket. After the jars have cooled completely, we transfer the preservation to a place for further storage. Many housewives believe that this is the recipe for the most delicious pickled cucumbers and tomatoes.
"Cold" pickled cucumber recipe
The most “delicious” recipe for pickles for the winter allows you to prepare pickles without much difficulty.
Ingredients for a three-liter jar:
- Dill - 2-3 umbrellas are enough.
- Oak leaves for a crunchy effect - 4 pcs.
- Cucumbers - 2.5 kg.
- Cherry leaves - 3 pcs.
- The same number of currant and grape leaves - 3 pieces each.
- Garlic (no more) - 5 pcs.
- Water - 1.5 l.
- Pepper - 10 peas.
- You shouldn’t experiment with salt, so we take 3 tbsp. spoons.
This recipe allows you to make your own adjustments if, for example, you want to add your favorite spices. This could be tarragon, mint, savory, basil, etc. In order for the finished cucumbers to have a bright green tint, you need to pour 50 grams of vodka into each jar.
We wash the vegetables and herbs, and then put them in jars in layers, with spices on top. We will pickle the cucumbers using cold brine. To ensure that the salt dissolves well, first stir it in a small amount of warm water until completely dissolved, and then add cold water. The finished brine must be filtered, for example, through gauze. Place pepper on top of the greens in the jar, and then pour in the brine. The open container should be left to ferment at room temperature, covering the neck with gauze. Next, we move the jars to a cooler place (no more than +1 degree) for ten days. After this, you need to add brine to the very top and close them with hot plastic lids. Pickles are stored in a dark and cool place.
Cucumbers with bell pepper
The peculiarity of this recipe is that horseradish leaves and other greens familiar for such cases are not used to prepare the pickles. But the result is wonderful pickled vegetables.
Ingredients:
- Bell pepper - 1 pc.
- Cucumbers - 1.4 kg.
- Two dill umbrellas.
- Garlic - 5 pcs.
- Sugar - 2.5 tbsp. l.
- A tablespoon of salt.
- Water - 1 l.
- Vinegar - one tsp.
- Black and allspice pepper.
- Bay leaf.
We wash the cucumbers, cut them on both sides and soak for two hours. Next, put the spices and vegetables in the jars, add sweet peppers, cut into slices. Bring the water to a boil and pour it into containers. After ten minutes, drain the liquid. Next, take clean water, boil it and pour it into jars. Let the cucumbers steep again. In the third approach, you need to prepare the brine: per liter of water you need to put a tablespoon of salt and 2.5 tablespoons of sugar. Pour fresh marinade into jars and add vinegar. After this, we seal them with tin lids. We put the jars to cool in a warm place upside down, wrapped in a blanket. The result is very tasty, the ones we presented in the article allow you to prepare pickles in different ways, try one of them - and you will certainly receive a lot of praise from your family.
With the onset of summer, the time begins for vegetables and fruits, which every housewife prefers to preserve for the winter. Cucumbers with oak leaves are an unusual, but at the same time very tasty pickle that will not leave anyone indifferent. Preserving vegetables this way is quite simple.
Pickled cucumbers with oak leaves
Traditionally, pickles are prepared with currant or cherry leaves, tarragon or dill. But you can experiment and add oak leaves instead of the usual greenery.
In fact, pickling cucumbers with oak leaves is not such a new recipe. Our great-grandmothers and grandmothers very often used oak and walnut leaves for pickling.
Required ingredients:
- 6 kg of medium-sized cucumbers;
- 20 pieces of oak leaves;
- Black currant leaves;
- 2 medium heads of garlic;
- A bunch of fresh dill;
- 40 grams of mustard seeds;
- Black pepper (better to take peas);
- 4 tbsp. l. finely ground table salt;
- 160 ml acetic acid;
- 60 grams of granulated sugar;
- 3 liters of filtered water.
Method for preparing cucumbers with oak leaves in jars for the winter:
Soak the cucumbers for a day in cold water. Then rinse thoroughly and trim from the stem side. Place them on a towel to dry.
Peel the garlic completely, finely chop the dill. Prepare jars in advance. Place oak leaves, garlic and peppercorns on the bottom. Place the vegetables tightly in prepared jars, then add currants and cherries, mustard and dill.
Now you can start preparing the brine. Bring the water to boiling point, add finely ground salt and granulated sugar. Pour the prepared brine over the vegetables. Now you can sterilize the pickled cucumbers (for 10 minutes). Cover the jars with a metal lid and screw on.
See also 
Original recipes for pickling cucumbers and cabbage in jars for the winterRead
Turn the jars upside down and wait until they cool, then you can put them in a cool room. Oak leaves give vegetables an unusual flavor.
Cold canning cucumbers
How to cold pickle vegetables for the winter? Pickled cucumbers prepared using this method turn out very tasty and crispy. And most importantly, this is the fastest recipe for pickling cucumbers for the winter.
What you should not do to make pickled cucumbers very crispy is to get carried away with garlic and add it to jars in large quantities. Otherwise they will become too soft.
Required ingredients:
- 5 kg gherkins;
- Dill umbrellas with seeds;
- 6 leaves of black or red currant;
- Oak leaves;
- Sprigs of tarragon;
- Lavrushka;
- 7 small cloves of garlic;
- Black peppercorns;
- 55 ml vodka;
- 2 liters of filtered water.
Canning vegetables without cold-salted vinegar:
Marinating with this method requires special preparation of vegetables. The gherkins must be washed thoroughly, changing the water several times. Then the gherkins should be scalded with boiling water and filled with ice water for several hours. They should absorb enough liquid.
Let's now start salting the gherkins without vinegar. The greens need to be washed and placed at the bottom of the jar along with the oak leaves. Then compact the gherkins tightly.
There are different marinades, but in this case it will be based on vodka. For 1 liter of water you will need 50 ml of vodka and 50 grams of salt. You can store gherkins salted using this method under a nylon lid in the refrigerator or in any cool place.
Pickled cucumbers with onions and oak leaves
You can pickle cucumbers not only with garlic, but also with onions. For preservation, it is better to use special varieties of cucumbers. They should have thin skin and a lot of black spines.
See also 
Instant salted champignons at homeRead
Required ingredients:
- Medium-sized young cucumbers;
- Young oak leaves;
- 3 small onions;
- 100 grams of coarse salt;
- 2 tbsp. l. grain mustard;
- Black pepper (you can take peas);
- Lavrushka;
- Cold water;
- A bunch of dill;
- A few sprigs of tarragon;
- Horseradish leaves (you can take the root)
- 170 grams of granulated sugar;
- 50 ml 9% acetic acid.
Recipe for cucumbers with oak leaves and onions:
First you need to deal with the cucumbers. They should be washed thoroughly, filled with cold water and placed in the refrigerator for 4 hours. Then place them on a towel, cut off the stem and let the liquid drain.
The jars must be sterilized in a steam bath. Wash the greens, finely chop the dill. Cut the onion into large slices. After this, put some greens, some onions and some cucumbers on the bottom of the jar. Then again lay out the greens, the rest of the onions and cucumbers. Vegetables should fit tightly together. Pour over the marinade.
In a large container, bring water to boiling temperature and pour over the cucumbers for about 10 minutes. Then pour the water into the same pan and boil again. Repeat the procedure three times. This is necessary so that the vegetables warm up and the greens do not become dark.
The last time you can add table salt and sugar to the water. Pour the marinade over the vegetables and add 2 tsp. acetic acid (you can use vinegar essence). Cover the jars with a lid and roll up. Turn over, cover with a cloth and leave to cool. Then go down to the basement. Pickled cucumbers can be served as an appetizer for any dish.
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 horseradish leaves 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 the 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.
This is such a hot time now - the end of summer and the beginning of autumn. The harvest is ripe and housewives have to work longer in the kitchen to prepare various delicacies for the winter. Today I want to offer you delicious recipes for crispy pickled cucumbers. Even if housewives do not prepare them, they buy them ready-made. But often store-bought cucumbers contain so much vinegar. And you can choose the appropriate recipe yourself and determine for yourself what kind of cucumbers you like - salty, spicy or sweet. After all, it’s so delicious to crunch with potatoes in the winter, and maybe even with vodka on holidays.
In my collection of pickled cucumber recipes there are time-tested preparations. But you must admit, it can be a shame if the recipe is good, and the jar didn’t shoot, but you opened the cucumbers, and they were soft. I also had such a bitter experience, including the entire batch of blanks. And then I became interested in what needs to be done to make the cucumbers crispy, and I share these tips with you.
- For canning, select small, healthy cucumbers with thin skin and dark pimples.
- To prepare the marinade, use regular, non-iodized salt.
- If possible, use clean, spring water, without chlorine.
- To make the cucumbers crispy, put blackcurrant leaves, oak leaves, horseradish leaves or root in the jars.
- For pickling, use cucumbers picked no later than 24 hours in advance.
- To prevent voids from appearing in pickled cucumbers, first soak the cucumbers in very cold water for 5-6 hours. Try not to let the water get too hot.
- Do not overuse garlic when pickling - it is believed that garlic makes cucumbers softer.
- To make cucumbers in a jar more firm, add mustard seeds to the marinade.
- One way to keep cucumbers crispy is to add a couple of 1 tbsp to each jar. l. vodka.
- To maintain the hardness of cucumbers, when canning it is better to use the method of repeated pouring with hot marinade.
- After rolling up the jars, do not wrap the cucumbers in a warm blanket so that they cool faster.
Crispy pickled cucumbers for the winter - recipe for 1 liter
I give this recipe for 1 liter of brine, from which two liter jars of cucumbers are obtained.
Ingredients:
- cucumbers - 2 kg
- water - 1 liter (for 2 jars)
- salt - 1 tbsp. l. with a slide
- sugar - 2 tbsp. l.
- vinegar essence (70%) - 1 tsp. (for 1 jar)
- peppercorns
- cloves - 2-3 pcs.
- horseradish leaves
- cilantro
- dill
- garlic
- Place chopped dill and cilantro and a few cloves of garlic on the bottom of jars well washed with soda.
Lids for rolling must be boiled in advance.
2. Cut off the ends of the cucumbers on both sides. Place the cucumbers tightly in the jar halfway and sprinkle with herbs again. We also add cucumbers to the top of the jar.
3. Boil water and pour hot water over the cucumbers in the jar. We wait about 10-12 minutes. Pour the water into a saucepan.
If the jar into which boiling water has been poured can be taken with both bare hands, then it’s time to drain the water
4. Pour boiling water a second time (it is very convenient to boil water in a kettle) and wait another 10-12 minutes. Pour this water into the sink.
5. From the water that we drained after the first pour we prepare a marinade. Add salt and sugar, peppercorns and cloves, bring the marinade to a boil.
6. Pour 1 tsp directly into the jars. vinegar essence. Pour in the hot marinade and try to get the spices into each jar.
How to make 9% vinegar from 70% vinegar essence? Very simple - 1 tsp. vinegar essence = 8 tsp. 9% vinegar - 7 tsp. water.
7. Now all that remains is to roll up the jars with metal lids and turn them upside down until they cool completely.
Sweet crispy pickled cucumbers for the winter recipe for 1 liter
I want to tell you that sweet pickled cucumbers are even tastier than salted ones, although probably not everyone will agree with this. But the sweet and sour marinade of this recipe does its job - the cucumbers simply disappear from the plate and everyone asks for more. I strongly advise you to cook it.
Ingredients:
- cucumbers
- peppercorns
- carrot
- onion
- Bay leaf
- dill
- mustard seeds
- chilli
Marinade for 1 liter of water:
- salt - 1 tbsp. l. with a slide
- sugar - 200 gr.
- vinegar (9%) – 200 ml
I don’t specifically indicate the number of cucumbers, but the marinade is designed for 1 liter of water. Accordingly, I take carrots and onions “by eye”. The main thing in this recipe is to maintain the proportion of salt and sugar. And if it seems to you that there is a lot of sugar, don’t doubt it. try to cook it, I’m sure you’ll like it.
- Wash the cucumbers and cut off the ends. Peel the carrots and cut into slices. Cut the onion into half rings and the garlic into strips.
- Place the spices, onions, carrots and herbs into clean jars. You can add chili pepper if you wish. Our family loves spicy food.
3. Place clean cucumbers tightly into jars. Try to place larger cucumbers on the bottom and smaller ones on top.
I conducted an experiment - I laid out small cucumbers in jars vertically, and in other jars horizontally - it turned out about the same.
4. Boil water - it is very convenient to boil water in a kettle and pour it into jars. Pour boiling water over the cucumbers and leave for 20 minutes. We pour this water into a saucepan and put it on the fire - we will prepare the marinade from it.
5. Pour clean boiling water over the cucumbers again and leave for another 10 minutes.
6. Prepare the marinade from the first water, bring to a boil and add salt and sugar. Lastly, add the vinegar..
7. Pour the water out of the jars with cucumbers, and pour the hot marinade over the cucumbers.
8. We screw the jars with sterile lids, turn them upside down and keep them like that until they cool completely.
Crispy pickled cucumbers with mustard - a recipe for the winter
Last year I pickled cucumbers with mustard for the first time and from my own experience I can say that the experiment was a success. These cucumbers get a special taste thanks to mustard. Don't be afraid to experiment. We will also sterilize these cucumbers using the triple-fill method.
Ingredients:
- cucumbers
- peppercorns
- horseradish leaves, black currant
- Bay leaf
- dill
- garlic
Marinade for 1 liter of water:
- salt - 3 tbsp. l.
- sugar - 250 gr.
- vinegar (9%) – 150 ml
- spicy mustard - 1 jar
- As in the previous recipe, first put herbs, spices, and then cucumbers in clean jars.
2. Pour boiling water over the cucumbers in jars and leave for 15-20 minutes. We pour the water into an empty pan and immediately put it on the fire - we prepare the marinade from it.
3. In the meantime, we should have another portion of boiling water boiling; you can simply pour the cucumbers from the kettle. Pour in and leave for another 10 minutes. We drain the water and fill it with the marinade already prepared by that time.
3. To prepare the marinade, add salt, sugar, mustard and vinegar after draining the water for the first time. Bring to a boil and pour into jars.
4. Screw on the jars with sterilized lids, turn them over and keep them until they cool completely.
Crispy pickled cucumbers with citric acid - a recipe for the winter
Not everyone likes vinegar, but in order for jars to last well and reliably through the winter, acid is still needed. Vinegar can be replaced with citric acid.
Crispy pickled cucumbers for the winter without sterilization
This recipe is also without vinegar, but with citric acid. And instead of sterilizing the jars of cucumbers, we will fill them with boiling water.
Ingredients:
- cucumbers
- peppercorns
- horseradish leaves, black currant
- Bay leaf
- dill
- garlic
- mustard seeds
Marinade for 1 liter of water:
- salt - 2 tbsp. l.
- sugar - 3 tbsp. l.
- citric acid - 1/3 tsp.
We will use the 3-fold filling method.
- Place herbs, spices and garlic at the bottom of the jar. Place the cucumbers tightly in the jar.
2. Pour boiling water, cover with a lid and let stand for 20 minutes.
To prevent jars from cracking from hot water, you can put a metal spoon in each jar
3. Drain the water and add a new portion of boiling water, again let it brew for 10-15 minutes.
4. We measure the first drained water to prepare the marinade. Bring it to a boil and add salt and sugar.
5. Place citric acid directly into jars. If you have a 3-liter jar, then you will need 1 teaspoon of citric acid.
6. Pour the marinade over the cucumbers and screw the lids on tightly. Turn the jars over until they cool completely.
Crispy pickled cucumbers with vodka - a recipe for the winter
As I already wrote, vodka is added to the marinade to make the cucumbers crispy. I found an excellent recipe for delicious cucumbers with vodka on the Internet. The cucumbers come out as salty as if they came out of a barrel.
Ingredients:
- cucumbers 1.5 - 2 kg
- peppercorns
- horseradish leaves, black currant
- Bay leaf
- dill
- marigolds - 3-4 pcs.
- garlic 4 - 5 cloves
Marinade:
- salt - 100 gr.
- vodka - 50 gr.
Pickled cucumbers for the winter - a finger-licking recipe
Another wonderful recipe that I have been using for canning for 10 years now and the cucumbers always turn out to be very tasty, truly “finger-licking” cucumbers.
Ingredients:
- cucumbers
- garlic
- onion
- carrot
- horseradish root or leaves
- Bay leaf
Marinade for 3 liters of water;
- salt - 5 tbsp. l.
- sugar - 9 tbsp. l.
- vinegar 9% - 300 ml
- Place herbs and spices at the bottom of the jar. Cut the onion into half rings, carrots into circles. Place it on the bottom of the jar.
2. Place the cucumbers tightly in the jar.
3. Prepare the marinade, pour in the vinegar last. Pour hot marinade over cucumbers.
4. Immerse the jars in a saucepan with warm water. Place a towel on the bottom of the pan. It is better to boil lids for jars separately. Sterilize jars of cucumbers for 10-15 minutes and seal them.
So, there are enough recipes for pickled cucumbers to choose the right one for yourself. But you understand that to choose, you need to try different recipes. Please note that the ingredients in all recipes are almost the same, but the taste of the cucumbers is completely different.
I wish you delicious preparations and good recipes. And if you liked my recipes, share them with your friends on social networks, suggest your own recipes and write remarks and comments.
Articles on the topic
