Preserving cucumbers with cold water.

There are several dozen recipes for pickling cucumbers, and at the same time they can be combined into 2 large groups - hot and cold way. In the first case, salt and other spices are dissolved in boiling water, and in the second - in ordinary cold water.

Seven interesting recipes pickles of cucumbers in jars for the winter in a cold way are discussed in detail below.

Pickled cucumbers in a cold way - an excellent preparation for the winter

The cold method has several advantages over the hot method. Firstly, it is faster and more convenient - there is no need to pre-boil water. In addition, cold water preserves everything useful material cucumbers, while boiling water destroys some of them.

Many more lovers of pickles assure that such cucumbers are more tasty and fragrant. Finally, there is a practical side to the issue - pickled cucumbers for the winter in a cold way can be placed in any jar without fear that it will crack due to boiling water.

Based on the calculation, we take the products in this quantity.

Ingredients per 3 liter jar

1.5 kg of medium-sized vegetables (10-15 cm long);
1.5 liters of water;
3 tablespoons of salt without a slide;
a teaspoon of sugar;
a few peppercorns;
and a few dill umbrellas.

Banks must first be sterilized by holding in the microwave for 3-4 minutes or over boiling water for 10-15 minutes. The recipe itself is very simple and consists of the following steps:

Cooking progress

Step 1. The basis for the success of any recipe is the choice of the best ingredients and adherence to cooking technology. First you need to carefully select cucumbers. They should be the same size, with a fairly dark, but not too hard skin.

When pickling cucumbers in a cold way, it is preferable to take spring or well water. Another option is proven bottled water or filtered. You can prepare a brine based on tap water, but it is advisable to pre-defend it during the day.

So, water is poured into a jar, where spices and herbs are first placed.

Step 2. Then the cucumbers themselves are laid quite tightly and poured with water so that the level completely covers the contents.

Step 3. Let's stand for 2-3 days at room temperature in a dark place - for example, under the table, covered with a thick cloth. During this time, the cucumbers will ferment, after which foam will periodically appear on the surface, which is normal.

It can be removed, and water is gradually added - just a few tablespoons. After 3 days, roll up with iron or cover with nylon lids, put in the cellar or in the refrigerator.

Pickling crispy cucumbers in a cold way: a recipe with mustard

As we know, when preparing pickles, vinegar is not added - it is enough to use only salt. And the crunchiness, hardness and elasticity of cucumbers pickled for this simple recipe, obtained thanks to spices and mustard.

We remind you that only table rock salt is taken for cold pickling of cucumbers (iodized salt is not suitable).

Proportions per 1 liter jar

cucumbers - 500-600 g;
the same amount - water (it is poured in such an amount that the liquid completely covers the vegetables);
salt - 1.5-2 tablespoons without a slide (30-40 g);
sugar - half as much as salt (this component is optional, you can not add it at all);
dry mustard powder or seeds - 1 teaspoon;
garlic - 3 cloves;
horseradish - 1 leaf or 2-3 small pieces from the root;
cherries, currants, oak, raspberries - 1-2 leaves each;
allspice peas - to taste;
dill - a few umbrellas.

Thus, the main ratio is cucumber/water (1:1) and salt/sugar (2:1). Although in a number of recipes you can find the same ratio of salt and sugar (1: 1). It is clear that in this case the brine will turn out to be noticeably sweetish.

How to make pickled cucumbers

Step 1. First we prepare everything necessary components. Of course, we will pay special attention to cucumbers - they need to be washed and soaked in cold water for several hours.

For liter cans it is better to take small or even miniature fruits, which will be 7 to 10 cm long. In any case, they should all be approximately the same size.

Step 2. During this time, we wash the greens, cut the garlic cloves into slices, and most importantly, we prepare the jars. They need to be sterilized in the usual way- hold for 15 minutes over boiling water (steam) or the same amount of time in the oven at a temperature of 180 ° C. Another option is to withstand 4 minutes in the microwave, turned on at full power.

Step 3. We put garlic, herbs in jars and put cucumbers: the first ones are in a vertical position, and the second row is simply laid on the first one, as shown in the photo. At the same time, you need to add 2-3 dill umbrellas.

Step 4. In the meantime, we prepare the brine, based on the indicated ratios. Dissolve salt and sugar in a saucepan or any other container, add mustard. Leaves of berries and oak are preliminarily poured with boiling water for 5-7 minutes, after which we add to the cucumbers.

Step 5. Fill the cucumbers to the top. We cover with lids and send to stand for 2-3 days in a dark (but not cool) place - for example, under the table.

Step 6. During this time, you need to periodically look at the jars to remove the foam that forms on the surface due to fermentation processes. After that, you can roll cucumbers for the winter with iron lids or cover with tight nylon lids.

Pickled crispy cucumbers in a quick way: a simple pickling recipe

But we suggest pickling such cucumbers very simply and quickly at home. You can not store them for a long time and it is advisable to use a week in advance. True, they are so crispy and tasty that they won’t last long in the refrigerator!

Ingredients:

cucumbers - 1 kg .;
table salt - 2 tbsp. spoons;
garlic - 4 cloves;
fresh dill - 1 bunch;
black pepper - 5 peas.

Cooking progress step by step

Step 1. We wash the cucumbers in cold water and cut off the tips on both sides. Of course, it is advisable to pre-soak them for a couple of hours, but if these are the freshest cucumbers from the garden, then this is not necessary.

Step 2. Now we cut each cucumber crosswise on both sides or even cut it in half lengthwise - so they will pickle even faster. We put the cucumbers in a tight bag, sprinkle with salt and mix thoroughly - you just need to shake the bag well.

Step 3. The turn of garlic has come: we clean each clove, cut into slices or crush with a special crush or knife.

Step 4 Finely chop the dill, and then send the garlic, dill and pepper to the cucumbers. Shake the bag vigorously again and mix everything.

Step 5 We keep our salted cucumbers at room temperature for 2.5 - 3 hours. Then we put it in the refrigerator.

Pickles fast way(salted)

Crispy cucumbers for the winter in a cold way: a recipe with horseradish and garlic

This recipe can also be attributed to the most simple ways pickling cucumbers for the winter, because the sequence of actions is fundamentally no different. The only difference is that garlic and horseradish are added this time.

However, one should not overdo it with their number. It is enough to put 2-3 cloves of garlic or as many small pieces of horseradish root per liter (they can be replaced with small leaves of this plant).

Take the following ingredients for a 3 liter jar:

1.5 kg of cucumbers (you can take large fruits, but they should all be about the same size);
1.5 liters of water;
3 large spoons of salt;
1.5-2 tablespoons of sugar without a slide;
garlic - 5 cloves;
horseradish - 2 leaves or a few pieces of root;
pepper - 15 peas.

The cooking technology is as follows:

Step 1. We wash the fruits and soak them for several hours in cold water.

Step 2. Prepare the greens, cut the garlic into large slices.

Step 3. We sterilize the jars and put greens and spices in them.

Step 4. Lay the cucumbers - tight enough, but not too much.

Step 5. Fill with water to the top. We leave to ferment for 3 days, after which we close the lid and put it in a cool place. The product will be ready in 1 month.

Pickling cucumbers for the winter in a cold way: a recipe with berry leaves

Perhaps the most important requirement for pickles is that they turn out crispy. And this is quite fair, because the cucumber should not be watery, but dense enough to crack it with pleasure.

It is not difficult to get such a dish, and it is not necessary to use vinegar for this (although you can use this technique if you wish, but these will no longer be salted, but pickled cucumbers).

In this case, we will resort to another option - just add fresh (or rather slightly dried) leaves of berry bushes - raspberries, blackcurrants or cherries to the brine. If suddenly oaks grow in the vicinity, you can collect their foliage.

For cold pickling of cucumbers for the winter, according to this recipe, we take the following ingredients:

Calculation per liter jar

600 g medium cucumbers of the same size;
0.5-0.6 l of water;
salt - 1 full tablespoon with a slide, i.e. 30 g;
sugar - a teaspoon (you can not add at all);
10 peppercorns;
2-3 cloves of garlic;
2-3 umbrellas of dill;
1-2 leaves of horseradish;
1-2 leaves of currant, cherry or raspberry;
1-2 oak leaves.

The sequence of actions is as follows:

Step 1. First, as usual, soak the cucumbers in water, holding them in a bowl for about 3-4 hours.

Step 2. Then, in pre-sterilized jars, we put greens and garlic, as well as black peppercorns.

We lay the cucumbers quite tightly, but they should not protrude above the neck.

Step 3. Dissolve a tablespoon of salt and a teaspoon of sugar in half a liter of cool water, mix.

Step 4. Pour this water into a jar of cucumbers and cover with a lid, but not tightly.

Step 5. From above, you can pre-close the fruits with a leaf of any plant that we took for salting.

Salt cucumbers for the winter in a cold way: a spicy recipe with chili peppers

Cucumbers prepared according to this recipe can be stored for a long time in a city apartment (for example, in a pantry). And yet it is better to put them in a cool place - after all, we will close the pickled cucumbers in a cold way according to this recipe under nylon lids.

Ingredients per 1 liter jar:

600 g cucumbers;
0.5 l of water;
1.5 tablespoons of salt;
10 peppercorns;
cherry, raspberry, currant, oak leaves;
several umbrellas of dill;
3-4 cloves of garlic;
2-3 pieces of horseradish root;
3 pieces of hot chili pepper (fresh);
half a teaspoon of dry mustard.

How to salt cucumbers in a cold way according to this recipe:

Step 1. First, we wash the cucumbers and put them in cool water for several hours.

Step 2. Dissolve salt in water.

Step 3. We put cucumbers in clean jars (you can just wash them well and pour over with boiling water), shifting them with herbs, spices and pepper. Be sure to add dry mustard.

Step 4. Pour the brine into the jars to the top, close the nylon lid and leave the cucumbers to ferment in a cool place. Periodically, you need to check the cucumbers and, if necessary, add water. Cloudiness and darkening of the brine with such salting is normal.

Step 5. The fermentation process of cucumbers lasts up to 3-4 weeks. When the brine becomes light, we remove the jars for storage in the refrigerator.

Crispy pickled cucumbers "under the degree": a recipe with vodka

And this version of cold-cured cucumbers for the winter can be tried by lovers of something new. And in general, you can salt 1-2 liter jars in this way as an experiment.

For a 1 liter jar, take:

600 g cucumbers;
0.5 l of water;
1.5 tablespoons of salt;
1 dessert spoon of sugar;
peppercorns;
cherry, raspberry, currant leaves;
several umbrellas of dill;
50 g of vodka (2.5 tablespoons).

How to pickle cucumbers:

Step 1. We wash, soak the cucumbers for several hours, sterilize the jars and put green leaves in them.

Step 2. We put cucumbers there.

Step 3. We prepare the brine - we dissolve salt and sugar in water, add vodka there and fill the cucumbers with this mixture.

Step 4. Leave the jar alone for 2-3 days (you can cover the neck with gauze or cover it loosely with a lid).

Step 5. After three days of fermentation, we close the jar with a lid already thoroughly - for the winter.

It is not difficult to guess that the recipe with vodka and mustard can be combined into one. Then the finished product will turn out to be exceptionally tasty, and the brine will certainly not ferment.

Crispy pickled cucumbers - an excellent preparation for the winter

Bon Appetit!

What table does without this wonderful and delicious vegetable. Together with salty or are almost the main snack of any table.

On a note! Although this vegetable in salty form is considered an indispensable attribute of the Russian feast, the Byzantines introduced the Russian people to it. It is believed that even the Russian name for cucumber, according to Fasmer's dictionary, comes from the Greek word "ogyros" - "unripe".

Cucumber is one of the few fruits that is eaten unripe. In Russia, they were salted in oak tubs, which ultimately gave the finished product a unique taste and incomparable aroma. Nowadays, this type of cooking is also practiced, but this is rare. Especially in apartment conditions, it is practically impossible to do this.

cold pickled cucumber recipe

There are a lot of ways to pickle cucumbers, mostly standard ones are used, cucumbers are poured into them hot water. But I want to start with the recipe according to which they are salted cold water.

After all, with such a marinade, the cucumbers are deliciously crispy and hard. So let's get started.

Ingredients:

cucumbers - 1.3 kg.
garlic - 3 cloves
horseradish - 5-6 leaves
dill - 1 bunch with umbrellas
currant - 2-3 sheets
cherry leaves - optional
salt - 100 g
cold water - 1.5 liters.

Cooking:

1. Soak cucumbers collected from the garden or bought on the market for 3 hours in water, after which we rinse them thoroughly under running water.

2. We prepare greens. Horseradish leaves, dill umbrellas, currant leaves and cherries wash well. You need to choose only whole and young leaves. Next, peel a few cloves of garlic.

3. We wash the jar for cucumbers well. At the bottom of the jar we add horseradish leaves, then put dill umbrellas, followed by currant leaves.

4. Before putting green ones in a jar, they need to cut off their tails. After that, we send them to the container in a standing form (standing). Place 3 cloves of garlic on top.

5. A three-liter jar will need 100 g of coarse salt. Pour it into a jar and fill it with cold water.

The water must be very cold. It is advisable to keep it overnight in the refrigerator. And of course it should not be running water but purified and filtered.

6. Close the jar with a tight lid. Shake to distribute the salt throughout the jar. A jar of pickled cucumbers can be immediately put into the cellar.

In winter, this appetizer will delight you and your loved ones with a unique taste and a pleasant crunch.

How to cook pickles for the winter without vinegar?

Every good housewife has her own proven recipe for making pickles. Traditionally, they use a bite. I present to your attention the following salting method, it uses citric acid instead of vinegar. I recommend making this recipe at least once. I think you will appreciate.

Ingredients for one liter jar:

cucumbers - 500 grams,
horseradish leaf - 1 piece,
cherry leaf - 1 piece,
currant leaf - 2-3 pieces,
garlic - 2 cloves,
allspice peas - 2 pieces,
black peppercorns - 3-4 pieces,
dill umbrella - 1 piece,
hot pepper - to taste
water - 500 milliliters,
citric acid - 1/3 teaspoon,
sugar - 1 tablespoon,
salt - 0.5 tablespoon.

Cooking:

1. In the prepared sterile jars, put allspice with peas, black pepper with peas, 2 cloves of garlic.
If the garlic is very large, then it is better to cut it lengthwise.

2. Add one cherry leaf, 2 currant leaves, thoroughly washing them with cold water. Next, we lay dill umbrellas and well-washed horseradish leaves. Horseradish leaves need to cut the stem, which will come in handy later.

3. Cut off the tails of the cucumbers. We put them in jars in a vertical position. One liter jar takes about 500 g of vegetables.

4. In the gaps between the cucumbers, put the stalks of horseradish. Next, lay the second layer of cucumbers horizontally. If the fruits are large, they can be cut in half.

5. Put some more dill umbrellas. Add hot pepper to taste. Put a currant leaf on top. Fill the jars with boiling water, cover with a sterile lid and leave for 10 minutes.

7. Boil water in a saucepan and fill it again with jars of cucumbers, leave for 10 minutes.

8. Now you need to prepare the marinade. For a liter of water, you need 1 tablespoon of salt and 2 tablespoons of sugar. 1 liter of water is enough for about 2 liter jars.

It is necessary to boil the marinade, wait until the sugar and salt are completely dissolved in water.

9. Drain the water from the cans.

Put in a jar 1/3 teaspoon citric acid. Immediately pour hot marinade over cucumbers. We roll up the cans with a seaming key and turn them over.

We leave the jars upside down under the covers until they cool completely.

It is best to store the finished workpiece in a dark, cool place or in the cellar, where they will last longer. In winter, they will delight you and your family, especially at the festive table.

Pickled cucumbers in hot jars

If you don’t know how to pickle delicious cucumbers in a jar for the winter without sterilization, then I have a very simple hot cooking recipe for you.

This is how my grandmother used to pickle cucumbers. After 2-3 days they turn out lightly salted, and after a month or by winter they are salty.

Ingredients:

fresh cucumbers -3 kg.
water - 3 liters large
rock salt - 250 g (~ 9 tablespoons)
dill - 4 branches
horseradish - 2 sheets
garlic - 8 cloves
blackcurrant - 30 pieces.

Cooking:

The amount of ingredients is designed for 2 3-liter jars.

1. First you need to thoroughly rinse the cucumbers under running water.
We choose not too large fruits so that they fit freely in a jar and do not have large seeds inside.

2. All greens must also be washed thoroughly.

3. Pour 3 liters of water into the pan, add salt there, bring to a boil, stirring occasionally.

4. In the meantime, we rinse the jars with warm water, they do not need to be sterilized. At the bottom of the jars we put a branch cut into several parts with a dill umbrella and blackcurrant leaves, we also put horseradish leaves, cut in half and garlic cut in half.

6. Lay out a few sprigs of greens and garlic with the final layer. As soon as the brine boils, fill the jars with it, close the jars with plastic lids.

7. Previously, the lids must be placed in boiling water for 15 seconds.

The resulting yummy should be stored in a cool place. Such cucumbers will be a good appetizer at any holiday, your guests will definitely appreciate them.

Cucumbers for the winter in jars under iron lids

I present to your attention another way of pickling cucumbers. All ingredients are very simple, traditional. I think good housewives will take it into service.

Ingredients for brine per 1 liter of water:

Salt - 1 tablespoon
Sugar - 4 tablespoons
Dill (umbrellas)
Blackcurrant leaves - to taste
Black peppercorns - to taste
Allspice black pepper - to taste
Jar 3 l - 1 tablespoon of vinegar (70%)
2 liter jar - 1 dessert. a spoonful of vinegar (70%)
for 1 liter jar - 1 teaspoon of vinegar (70%)

Cooking:

1. First of all, we wash the cucumbers well and cut off the edges, we also wash the greens and dry them.

2. We will roll cucumbers into three jars, different in volume: three-liter, two-liter and liter. Pre-sterilize the jars, boil the lids.

At the bottom of the jars we put dill and a few leaves of black currant, then we put cucumbers. In a liter jar, it is best to put them standing up. We add a little more dill and blackcurrant leaves, then we continue to lay cucumbers. We put a few more leaves of blackcurrant.

4. As soon as all the cucumbers are placed in a jar, pour boiling water over them. We cover the jars with iron lids and wait for the jars to cool.

5. After the water has cooled down, pour all the water into the pan in which we will make the brine. Add salt and sugar to the drained water, mix everything thoroughly.

6. Put the brine on the stove and wait until it boils. As soon as the brine boils, turn off the gas and pour the hot brine into jars.

7. Add vinegar to each jar. After that, we cover the jars with lids and roll them up with a seaming key.

8. Turn the jars upside down, cover with a towel and wait until they cool.

We will take samples from them on cold winter evenings. Such cucumbers go very well with boiled potatoes and herring. I think this combination will not leave anyone indifferent.

Cooking pickles in a cold way with vodka:

If you love real barrel cucumbers, I advise you to try cooking them according to this recipe. The secret of cooking is very simple: in addition to traditional greens, we also put amaranth leaves and marigolds in a jar, and add vodka to the brine. Cucumbers according to this recipe are simply incomparable.

Amaranth (amaranth) is a unique plant, the benefits of which are palpable in traditional medicine, and in cooking and even in cosmetology.

Ingredients for a 3 liter jar:

Cucumbers - 1.5-2 kg
Garlic - 4-5 cloves
Salt - 100 g
Vodka - 50 g
Leaves of currant, horseradish, dill umbrellas, amaranth (amaranth), marigolds in a few pieces

Cooking:

1. Wash cucumbers well and soak for 2 hours in water.

2. Banks are also well washed and sterilized. At the bottom of the jar we lay out a few sprigs of greens and 5 cloves of garlic.

Fill the jar with vegetables. Add water to salt and mix well. Soak cucumbers in salted water.

3. Leave them in a jar of salt water at room temperature for 4 days. After 4 days, pour the brine into the pan.

4. Put the pan on the fire and boil the brine. Pour a jar of cucumbers with cold water, shake and drain the water. Meanwhile, boil the brine for 5 minutes.

5. Pour vodka into a jar of vegetables. Then fill them with hot brine.

We hermetically close the jar with a sterilized lid with a seaming key. Turn the jar upside down.

Cucumbers according to this recipe are obtained as salty cask, but at the same time crispy. You need to store them in a cool place, so they will keep well until spring. Although it is unlikely that you can store such a yummy for so long.

Video recipe for cucumbers in jars with mustard

And finally, another unusual salting recipe, in video format. Its difference is that mustard is added to the marinade. It gives cucumbers a slightly spicy taste that will not leave your family and friends indifferent. Happy viewing!

OK it's all over Now. If you like the recipes, please share them on your page. Let your friends know about them too. I also look forward to your comments and feedback.

Interesting to know: such cucumbers can be harvested and eaten even by those people who are forbidden to use pickles due to the high content of salt and vinegar. Do not abuse those who have problems with gastrointestinal tract and kidneys.

Cucumbers under a kapron lid in a cold way

Cold-cooked cucumbers are almost similar to hot-cooked cucumbers, but have their own characteristics. The main difference is that cucumbers are poured with cold water. And the time of their salting is longer, about 20-30 days. But they are stored not for one winter, but for 2 whole years, the main thing is to keep jars of cucumbers in the cellar.

In order to pickle in a cold way, we use a slightly different method.

The energy value

calorie content - 14.5 kcal;
proteins - 1 g;
fats - 0.1 g;
carbohydrates - 0.7 g.

Products are designed for a 1-liter jar.

Ingredients

cucumbers - 0.5 kg;
currant leaves - 1 pc.;
cherry leaves -1 pc.;
horseradish leaves - 1 pc.;
allspice - 3 peas;
dill - 1 umbrella;
garlic - 2 cloves;
water - 0.5 l;
salt - 1 tbsp. (without slide);
vodka - 1 tsp

Preparation time- 3 hours

Cooking time- 20 minutes

Servings - 5

Advice: in order for pickled cucumbers to be crispy, it is necessary to pick them from the garden before cooking and be sure to keep them in cold water.

Step by step cooking

We wash the cucumbers, immerse them in a basin filled with cold water, leave for 3 hours. In the meantime, we wash and clean the leaves, garlic, dill. Be sure to sterilize jars.
At the bottom of the jar we lay out cherry leaves, currants, dill umbrella and garlic, cucumbers on top. Add horseradish leaf, pepper and lay out the remaining fruits.
Add salt to the water, stir until completely dissolved. Russell is ready.
Pour brine into the jar, and pour vodka on top. We close the preservation with a lid and put it in a cold place.
For 5 days, we make sure that the cucumbers are covered to the top with brine, and mold does not appear on them. If the amount of brine decreases, make a new one and add it to the jar. Cucumbers have to ferment and the brine may become cloudy, this is a natural process, over time it will return to its original color. A month later, cucumbers are ready for use.

In order for the cucumbers to turn out delicious, follow all the cooking instructions. You can increase the amount of pepper and dill, it's up to your taste. The main thing is not to add a lot of garlic, if you abuse it, then the cucumbers will be soft.

Choose the recipe that you like and enjoy the new workpiece.

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Canned cucumbers are a traditional Russian winter snack. Spicy and delicious green fruits are served with boiled or fried potatoes, cereals and soups, they are cut into salads and added to sandwiches. Cold pickling of cucumbers is a win-win option for preparing everyone's favorite workpiece.

Even inept housewives who have never previously engaged in conservation will be able to pickle cucumbers using the cold method. In doing so, you will avoid the need to contact the boiling brine and the can key. How good is this snack? Pickling cucumbers with cold water allows you to save beautiful colour vegetables, provides a quick and easy method of preparation, while not inferior in taste to the classic hot preservation method.

Traditionally, cucumbers were salted in barrels, while the appetizer acquired a unique taste and aroma, which were impossible to confuse. In modern data apartments, the method of preparing a blank for the winter is unacceptable due to lack of space for such a large capacity. Cold pickling of cucumbers today is carried out using conventional jars. At the same time, it is worth choosing the right vegetables: cucumbers should be bright green, fresh, with an elastic skin and black pimples. In addition, when salting, consider a few important rules:

it is advisable to use vegetables recently harvested from the garden;
put cucumbers of the same size in one container - so they will be salted as evenly as possible;
use purified water for brine, and not from the tap;
pre-soak the fruits in cold water (at least for 2-3 hours);
it is better to choose varieties of cucumbers "Rodnichok" or "Nezhinsky";
to give the workpiece a bright aroma, use the leaves of different plants: cherry, oak, currant.

Recipe for pickling cucumbers in a cold way

Everyone loves to eat crispy pickled and pickled cucumbers, but it takes a long time to cook them with hot brine because of the laboriousness of the process, so many housewives do not dare to start salting. To make it easier for yourself, you can cook an appetizer in a cold way. At the same time, it is not necessary to use a wooden vat for cooking - salting turns out to be no less spicy and piquant if you make it in ordinary three-liter jars. The blank for the winter should be stored in cool conditions, optimally placed in the refrigerator.

How to close cucumbers for the winter in a cold way

Classic recipe pickles in a cold way means finding vegetables in brine for 3-4 days. At the same time, the snack is not canned, but eaten for several months, stored in a cellar or refrigerator. For a three-liter jar, you will need the following ingredients:

chili pepper or varieties "Spark" - 1 pc.;
fresh medium cucumbers - 700-800 g;
salt - 100 g;
garlic cloves - 3 pcs.;
herbs, spices - to taste.

How to cook salted cucumbers in cold water:

Soak the fruits for several hours (the water should be cold).
Remove any dirt from the vegetables, cut off the ends.
Place cut hot peppers, garlic cloves, plant leaves, spices (dill umbrellas, horseradish root, cherry, oak or currant leaves) on the bottom of the vessels for harvesting.
Next, cucumbers are tightly placed in a jar, salt is sprinkled on top and poured with cold water.
The containers are closed with nylon lids and shaken vigorously several times to dissolve the salt.
After 2-3 days, the liquid should become cloudy, and the vegetables should become darker - this indicates the need to start conservation (if you do not want to immediately start eating pickles).
Drain the brine into a saucepan, dilute it with water (1 cup for each three-liter bottle). Bring liquid to a boil.
Pour boiling water over the snack, roll up the jars and leave them upside down to cool.

Recipe for pickling lightly salted cucumbers in a cold way

To make cucumbers pickle faster and turn out to be as tender as possible, use varieties with a thin but dense skin, thanks to which it will be easier for the brine to get inside the fruit. To preserve a beautiful bright green color, a little vodka is added to the workpiece. What ingredients are needed for a lightly salted snack:

small, freshly picked cucumbers - 1 kg;
dill umbrella;
currant leaves - 4-5 pieces;
garlic - 1 pc.

How cold pickling of cucumbers occurs:

Wash the fruits thoroughly, cut off the tips.
Mash the currant leaves and dill umbrella lightly with your hands so that the herbs release the juice.
Peel the garlic and cut into slices.
Place the prepared ingredients in layers in a wide saucepan and pour in a brine of 1 liter of water and 2 tablespoons of salt.
Place a plate on top of the pot right size and weigh it down with a load. The workpiece should stand warm for a day, after which it will be possible to eat.

How to pickle lightly salted cucumbers in cold water with vinegar

To prepare snacks, you should purchase coarse salt - sea or iodized salt is not suitable in this case. To give salted cucumbers a bright taste and pleasant smell, it is better to choose currant leaves from the top of the bush. A cold-cooked appetizer will crunch nicely and absorb a lot of juice. The following ingredients are needed:

9% vinegar - 1 tsp;
dark green cucumbers with pimples - 2 kg;
sugar (sand) - 1 tbsp. l.;
garlic cloves - 3 pcs.;
bulb;
salt - 2 tbsp. l.;
horseradish root;
dill (preferably fresh) - 1 bunch;
carnation - 4-6 inflorescences;
currant leaves;
allspice (peas) - 5-6 pcs.

How cold pickled cucumbers work:

Remove the tips from the soaked cucumbers, put them together with other components in jars, while placing onion cloves, garlic cloves, herbs and spices at the bottom.
Fill the containers with boiling water, and after 10 minutes, pour the liquid into the pan, adding sugar and salt there. After boiling, turn off the heat, let the brine cool down.
Pour the liquid into jars, add vinegar and roll up the snack.

Pickling cucumbers with mustard in a cold way

This cooking recipe is not very well known, however, mustard cucumbers made with cold brine have a very interesting, slightly spicy pleasant taste. It is better to choose fruits of the same size, no more than 10 cm long. Before cooking, place them in a bucket of ice water so that the vegetables are saturated with liquid, becoming juicy and elastic. What is needed for home salting:

dill umbrellas - 1-2 pcs.;
leaves of trees and shrubs - to taste;
garlic - ½ head;
dill, parsley - 1 bunch;
rock salt - 250 g;
dry mustard - 1 tbsp. l. per liter of brine.

How to cook:

Prepare a brine of salt and 1.5 liters of boiling water.
While the liquid is cooling, place cucumbers, spices, herbs in jars.
Fill the containers with cooled brine, cover (leaky) with lids, leaving them on the table to infuse for 2 days.
After the specified time, drain the liquid from the vessels, fill them with fresh boiled water. Add dry mustard to this.
Close the jars with nylon lids, store in the refrigerator or in a room with a temperature not exceeding 10 degrees.

How to cook cucumbers in a cold way under a nylon cover

Cucumbers prepared in this way can be stored in the cold all winter or in a room at room temperature for no longer than a month. Cooking them is easy and fast. For cold pickling of vegetables (based on a three-liter jar), the following ingredients are needed:

freshly picked cucumbers, medium-sized - 1.5 kg;
coarse salt - 90 g;
fresh horseradish leaves - 2 pcs.;
garlic cloves - 3 pcs.;
dill umbrellas - 4 pcs.;
oak, currant, cherry leaves - 6-7 pcs.

A step-by-step description of the preparation of cold pickling cucumbers:

First, lay the greens in the jars, then vertically tamp the prepared (washed and soaked) cucumbers.
Cover the fruits with some leaves and garlic.
To prepare the brine, boil water (750 ml), add salt. Dilute the liquid with 750 ml of ice water.
Pour the cucumbers with the resulting brine, close the containers with nylon caps. After a month, the snack can be eaten.

Video: recipe for lightly salted cucumbers in cold water

The ancient Romans knew how to cook pickles, but the Russian inquisitive mind went further, and Nizhny Novgorod, for example, invented pickling cucumbers in a pumpkin. How do you like this option? Pickled cucumbers have long become a primordially Russian product, in the preparation of which there is undoubtedly no equal to us, and the brine accompanying them is also our Russian drink, the surest remedy for a well-known ailment.

To make pickles successful, you need to know a few simple rules:

You need to choose cucumbers for pickling correctly: they must be small to fit in a jar. Inside, the selected cucumbers should not have voids; choose strong, hard fruits with pimply skin. Before the cooking process, be sure to soak the cucumbers in cold water for 2-3 hours, maybe a little more. For better salting, cut the tails off the cucumbers and pierce them with a fork;
The quality of water for pickling cucumbers is also incredibly important. It's good if you have the opportunity to use clean water from a well, and if not, filter the tap water, you can also use purchased bottled water. In any case, the cleaner the water, the better the result.
The dishes used for pickling cucumbers must be perfectly clean. Wash glass jars thoroughly in soda or soapy water, rinse well, pour over with boiling water and dry. You can also ignite the jars, for example, in the oven, at a temperature of 100-110ºС. Be sure to boil the metal lids, wipe them dry from the scale that has formed, and thoroughly wash the plastic lids and pour over with boiling water before closing the jars.
Pickled cucumbers are called pickles because salt plays the most important role in their preparation. In order to prepare pickles for the winter, use ordinary rock salt, it is ideal for pickling cucumbers. Not small, nor God forbid sea salt not suitable for our purposes - the cucumbers will become soft. How much salt is needed per liter of water to prepare the brine, you will be prompted by the selected recipes. Usually the amount of salt varies from 40 to 60 grams.
And, finally, about all sorts of herbs, seasonings. Someone likes black or allspice, someone likes mustard seeds or cloves. The usual classic set of spices looks like this: peppercorns, dill umbrellas, horseradish and currant leaves. But you can go further and add, for example, basil, cumin, horseradish root, garlic, mustard, oak leaves and cherries. Place the spices on the bottom of the jars and between the cucumbers, and cover them with horseradish or currant leaves on top. A piece of oak bark, added to all other spices, will make the fruits more crispy.

There are two ways to prepare pickles for the winter: cold and hot.
The cold salting method is very simple. Put spices and cucumbers in prepared jars. Then stir in cold water. right amount salt and pour cucumbers with this brine. Cover the jars with nylon lids heated in hot water. In a month you will receive wonderful pickles, which must be stored either in the refrigerator or in the cellar. In no case leave cucumbers prepared in this way in a warm room for storage, spoil the product - cucumbers can simply explode.

Hot pickled cucumbers are prepared as follows: dissolve salt in boiling water, add dill, horseradish, a couple of currant leaves and cherries, let it boil for several minutes and pour cucumbers with this brine. Leave the jars simply covered with gauze for the number of days indicated in the recipe. After that, add the brine and roll up the jars with lids. By the way, so that the jars do not explode, add a few mustard seeds to the brine, and a few thin slices of horseradish placed under the lid will help protect the cucumbers from mold.

Well, in general, that's all. Theory is a good thing. Let's move on to practice, because for any housewife the ability to pickle cucumbers is an indicator of her culinary skills.

Cold salting. Recipe #1

Ingredients:
cucumbers,
currant, cherry and plum leaves,
dill umbrellas,
garlic cloves,
salt (1 tablespoon with a slide for each jar), water.

Cooking:
Soak cucumbers in cold water for 2 hours. Then put 2-3 cloves of garlic, leaves and dill umbrellas into clean 3 l jars. Lay the cucumbers tightly on top of the spices. Pour 1 tbsp into each jar. salt with top, pour cold boiled water and close with tight polyethylene lids. Turn the jars of cucumbers over several times so that the salt disperses, and place in a cool place. The brine will be cloudy at first, but then it will begin to lighten. Cucumbers prepared in this way will be ready to eat in 2-3 weeks, and they can be stored for almost a year. A little liquid may leak out from under some kind of lid, but you can’t open the jars and add brine. Just eat cucumbers from this jar first.

Cold salting. Recipe #2

Ingredients:
2 kg cucumbers
2 dill umbrellas,
5 blackcurrant leaves,
5 cherry leaves
1 garlic clove
20 g of horseradish root or leaves,
8 black peppercorns
¼ stack. salt,
2 tbsp vodka,
1.5 liters of water.

Cooking:
Pour boiling water over cucumbers and immediately dip in ice water. Pack tightly into a 3 liter jar, shifting with washed leaves, dill, garlic and pepper. Pour the prepared cold saline solution, add vodka and tightly close the jar with a plastic lid. Put the cooked pickles immediately in a cold place. Cucumbers are firm and green.

Hot pickling method

Ingredients:
cucumbers,
salt,
sugar,
Bay leaf,
peppercorns,
lemon acid,
water.

Cooking:
Select cucumbers by size, soak in cold water for 2 hours, then tightly place sterilized jars in 3 liters. Boil water, carefully pour it over the cucumbers, cover with lids and leave for 15 minutes. When the time is up, drain the water. Boil another water, pour over the cucumbers again and leave for the same time. Then pour the water into a saucepan, add sugar and salt at the rate of 2 tbsp. salt and 3-4 tbsp. sugar for 1 jar. Do not let the amount of sugar confuse you, it makes the cucumbers crunchy, but does not add sweetness to the brine. Boil the brine. Pour ½ tsp into each jar. citric acid, pour boiling brine and roll up with sterilized metal lids. Then you can wrap the cucumbers for a day, or you can just leave them to cool without wrapping, putting them in a dark place.

Salted cucumbers with oak bark

Ingredients:
cucumbers,
currant leaves,
black peppercorns,
Dill,
cherry leaves,
horseradish leaves and root,
garlic,
oak bark (sold in a pharmacy),
salt.

Cooking:
At the bottom of 3-liter jars, place horseradish leaves, peeled and cut into pieces horseradish root, black peppercorns, currant and cherry leaves, dill and chopped garlic cloves and 1 tsp each. oak bark in each jar. Lay the cucumbers tightly, put a sheet of horseradish on top. To prepare the brine, dissolve the salt in boiled cold water at the rate of 1 tbsp. salt with the top of 1 liter of water. Pour the cucumbers with cold brine and cover with plastic lids, dropping them in boiling water for several minutes before closing. Store cucumbers in a cool place.

Pickled cucumbers "Fragrant"

Ingredients (per 3 liter jar):
2 kg cucumbers
3-4 umbrellas of dill,
2-3 bay leaves,
2-3 garlic cloves,
1 horseradish root
2 horseradish leaves
2 cherry leaves
3 sprigs of celery, parsley and tarragon,
5 black peppercorns,
1 liter of water
80 g salt.

Cooking:
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours, then rinse them clean water. Lay spices and cucumbers in layers at the bottom of the jar, lay the dill on top. Prepare the brine by dissolving the salt in cold water. Pour cucumbers with brine to the very edge of the jar, cover with gauze and leave at room temperature for 2-3 days. After a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers again. Immediately cover with the prepared metal lid and roll up. Turn the jar upside down, wrap tightly and leave to cool completely.

Village pickles

Ingredients:
cucumbers,
garlic,
horseradish leaf,
Dill,
coarse salt.

Cooking:
Soak cucumbers for 4-6 hours. Wash the jars well, put horseradish, dill, garlic and cucumbers in them. Fill jars of cucumbers with filtered water. Put a sheet of horseradish on the jars so that it closes the neck of the jar. Put 3 tbsp in gauze. salt with a slide and tie a knot. The number of such knots should match the number of jars of cucumbers. Place knots on horseradish leaves. The main thing is to make sure that the water must touch the nodules, otherwise the salt will not dissolve. Set the jars on plates, as liquid will flow out during the fermentation process, and leave in this form for 3 days. After three days, remove the knots, rinse well the dill and horseradish leaves that were on top, drain the brine and boil it, adding water, because some part of it has leaked out. Pour cucumbers with ready-made brine and close with tight nylon lids. Initially, the brine will be cloudy, but do not worry, after a while it will become transparent, and a precipitate will form at the bottom, which also should not bother you. Store pickles in a cool, dark place.

Russian pickled cucumbers

Ingredients:
3 kg cucumbers,
2 tbsp salt (per 1 liter of water),
5 cloves of garlic (for 1 jar),
spices, fragrant leaves- to your taste.

Cooking:
Sort the cucumbers by size, wash them and put them in sterilized jars, layering with garlic, dill, cherry leaves, oak, horseradish, currant, etc. Then pour the cucumbers in the jars with the cooled brine of salt and water. Cover the jars with saucers or plates and leave for 3-4 days. Then drain the brine from the jars. Boil a new brine, adding the same to 1 liter of water and 2 tbsp. l. salt. Pour boiling brine and immediately roll up the jars with sterilized lids. The brine will not be transparent, as it should be.

Pickled cucumbers on vodka

Ingredients (per 3L jar):
cucumbers,
1.5 liters of water,
150 ml of vodka,
3 tbsp Sahara,
2 tbsp salt,
2 cloves of garlic
3 bay leaves,
dill stalk,
horseradish leaves.

Cooking:
Wash the cucumbers thoroughly, cut off the ends. Put the spices and garlic on the bottom of the prepared jars and lay the cucumbers tightly. Dilute salt and sugar in cold water, pour cucumbers with this solution, then pour in vodka. Cover the jars with cheesecloth and leave for 3-4 days at room temperature. Do not forget to regularly remove the resulting foam. On the 4th day, drain the brine, boil it for 5 minutes, pour it back into the jars and roll them up with sterilized lids.

Salted cucumbers with mustard

Ingredients:
cucumbers,
horseradish leaves,
dill umbrellas,
cherry leaves,
blackcurrant leaves,
salt,
mustard (powder).

Cooking:
Wash cucumbers well. Put the prepared greens in a saucepan, put the cucumbers tightly and pour everything with brine (2 tablespoons of salt per 1 liter of boiled water). Put a wooden circle or a large plate on top of the cucumbers, set the oppression and leave for 3 days. Don't forget to keep an eye on the cucumbers and skim off the foam. After three days, drain the brine, and spread the cucumbers and herbs in sterilized jars. Strain the brine, boil it, adding 1 liter of boiling water and 2 tbsp. salt. Fill the jars with brine, wait 10 minutes, drain again, boil, add 1-2 tbsp. dry mustard. For the last time, fill the cucumbers with brine and roll up the lids. Turn over and leave to cool without wrapping.

Pickled cucumbers with hot peppers

Ingredients:
5 kg cucumbers,
5 stalks of dill with umbrellas,
10 garlic cloves,
8 horseradish leaves
20 currant leaves,
8 bay leaves,
black peppercorns,
red hot pepper,
salt.

Cooking:
Select cucumbers of the same size for pickling, cut off the tips and place in a saucepan, put dill, garlic, currant leaves in the same place and pour in the brine prepared at the rate of 2 tbsp. salt per 1 liter of water. Set the oppression and leave the cucumbers for two days. Then remove the spices, strain the brine, rinse the cucumbers and put them in sterilized jars along with fresh spices, adding bay leaves, horseradish leaves and red hot peppers (3-4 rings will be enough for 1 liter jar). Boil the brine, pour the contents of the jars with boiling brine and roll them up with prepared sterilized lids.

Salted cucumbers in tomato juice

Ingredients (per 3 liter jar):
1.5 kg cucumbers,
1.5 liters of juice from fresh tomatoes,
3 tbsp salt,
50 g dill,
10 g tarragon
6-8 garlic cloves.

Cooking:
Prepare cucumbers, jars, herbs and garlic. Place peeled and chopped garlic cloves, dill and tarragon on the bottom of the jars. Place cucumbers vertically on top. Squeeze out the juice from the tomatoes (about 1.5 liters of tomato juice per 3 liter jar). Bring the juice to a boil, dissolve the salt in it and cool. Pour jars of cucumbers with chilled juice, cover with plastic lids, after holding them in hot water, and put them in a dark, cool place.

Good luck preparing!

Larisa Shuftaykina