How to seal pickled cucumbers in jars. Crispy pickled cucumbers for the winter, recipe with photos

My plan for preserving for the winter also includes cold pickled cucumbers in jars. They are certainly healthier than pickled ones, although no less tasty. And it’s even easier and faster to prepare than standard canning. You can ferment cucumbers either in a simple jar or in a saucepan or barrel.

I’m sharing my recipe for flavorful pickled cucumbers!

Ingredients per 3 liter jar:

• cucumbers – 2 kg;
• rock salt – 3 tbsp. l.;
• water – 2 l;
• cherry and currant leaves - 8 pcs.;
• horseradish leaves – 2 pcs.;
• horseradish root – 1 pc.;
• dill umbrellas – 6-8 pcs.;
• garlic – 1 head;
• black peppercorns – 20 pcs.;
• bay leaf – 6-8 pcs.

Cooking method

You need to start fermenting cucumbers by sterilizing the jars for them and preparing all the components: wash the cucumbers thoroughly and soak them in water for several hours. Also wash all the necessary leaves, peel a few cloves of garlic and horseradish root, measure out the required amount of salt and black pepper.

Place a few leaves of cherries, currants, horseradish and bay leaves in a prepared, clean and dry jar (volume 3 liters). Add also a couple of black peppercorns, a couple of cloves of garlic, a piece of horseradish and 2 dill umbrellas.

Thus, lay out all the cucumbers, put pieces of all the seasonings and leaves on top again.

Then pour the required portion of salt into the filled jar and immediately fill it with cold drinking water. Leave the container in a warm place, away from the sun and light, for several days (at least 3 days for sure).

After this time, you need to look at the jar and determine at what stage of fermentation the cucumbers are. This is not difficult to do - foam has appeared in the container with cucumbers, and the brine itself has become cloudy, which means that the fermentation process is complete, but you need to wait until the foam has completely subsided (this is another 7-8 hours for pickling cucumbers, so that the jars do not eventually explode), and then already drain the brine.

Then strain the resulting brine and pour it into the pan. Stir and boil over medium heat for 2-3 minutes.

Pour hot brine over pickled cucumbers. Cover with a lid and leave for 10 minutes.

Then, repeat the same procedure again: drain the brine, boil it again and pour it back into the jar. Close the jar with pickled cucumbers with a lid. This time I used a thick polyethylene lid, which I had previously boiled for about 5 minutes, but you can use both screw lids and tin lids for the seaming key.

Crispy pickled cucumbers̶̶ an ancient Russian snack beloved by many. Pickled cucumbers can be used not only as an independent snack, but also put them in vinaigrette, Olivier salad, cook pickle sauce and use them in other dishes. What is remarkable about these pickled cucumbers is that their extraordinary taste is achieved by fermentation, which results in the formation of lactic acid, which gives the cucumbers pungency and sourness. In the old days, cucumbers were fermented in oak barrels, where they were stored, but in modern conditions it is more convenient to do this in small jars. Carefully select cucumbers for fermentation. They should be freshly picked, not hollow or bitter, the smaller the better. Be patient, as it can take up to 4 days from the moment of salting to preservation. How to ferment cucumbers correctly, read step-by-step preparation of pickled crispy cucumbers with photos.

Ingredients for making crispy pickled cucumbers

Step-by-step preparation of pickled crispy cucumbers with photos

Pickled cucumbers are much healthier than pickled ones, so it’s worth mastering this recipe too.

Vegetables

Description

Ingredients

Steps

Take the required number of cucumbers, then rinse them under water and separate them from the butts. Then place the prepared vegetables in a large amount of cold water for two hours. This must be done so that all the bitterness comes out of the cucumbers..



Meanwhile, start preparing the jars. Wash them very well, dry and sterilize. How to sterilize containers is up to you, the main thing is that this process is carried out efficiently.



To avoid burning your hands with sterilized jars, you need to give them a little time to cool, and only after that you should start filling them. The first thing you need to put in jars is garlic, black peppercorns and dill. Then you should start filling the container with cucumbers and you need to do this so that the vegetables in the jar are pressed tightly against each other. Place a horseradish leaf on top of the compacted cucumbers and, if desired, you can add a little more dill to the preparation. Next, sprinkle the vegetables with salt.



Now fill the workpiece with cold water and fill it gradually so that during this process the salt begins to dissolve. The part of the salt that does not melt immediately will melt later.



Place the prepared jars of cucumbers in suitable containers. This is necessary so that during the fermentation process, the brine that will flow out of the jars does not end up on the table, but directly into this container. Also, do not forget to lightly cover the jars with nylon lids, and then leave the vegetables in this position for two to three days. During the fermentation process, foam and slight clouding may begin to form in the products - do not be upset right away, because this is normal.



After two to three days, pour the brine in the jars with cucumbers into a deep saucepan, then add a little water to it and mix it thoroughly. Then boil the resulting liquid for one minute. Fill the jars with pickled vegetables with boiled brine and close them with either nylon or iron lids. Be sure to immediately turn the hermetically sealed pieces upside down and wrap them in a blanket. After a day, move the crispy pickled cucumbers to a room intended for winter storage..



Bon appetit!

Step-by-step recipes for preparing crispy pickled cucumbers for the winter

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0.9 gr.

0 gr.

Carbohydrates

17 kcal.

Option 1. Classic recipe for pickled cucumbers for the winter

Cucumbers turn out to be pickled if the marinade is not vinegar, but lactic acid, which is produced during the fermentation process. It is thanks to this that the brine turns out cloudy and the taste of the vegetable is rich.

Ingredients

• half a chili pepper;
• 50 g rock salt;
• two kilograms of fresh cucumbers;
• five slices of garlic;
• currant and cherry leaves - 20 g each;
• ten peas of allspice;
• 100 g dill;
• seven bay leaves.

Step-by-step recipe for pickled cucumbers for the winter

We wash the cucumbers, place them in a deep container, fill them with clean water and soak for six hours. Place the herbs and spices in a colander and rinse under running water. Let's dry.

Wash the jars thoroughly and sterilize them over steam, or put them in the oven for a few minutes. Place half of the spices and herbs on the bottom. Fill the jars with cucumbers, filling them two-thirds full. Place the remaining herbs and spices on top.

Prepare the brine by dissolving salt in three liters of spring water. Pour brine over the cucumbers in jars and leave to steep for three days. Then pour the brine into a saucepan and bring to a boil.

Fill the contents of the jars with boiling brine, cover with tin lids and sterilize in a water bath. Three liter jars - 20 minutes, liter jars - 15 minutes. Using a key, seal it hermetically, turn it over and cool, wrapping it in a warm blanket.

To prepare brine, use spring or filtered water with a high level of hardness. Before fermenting, be sure to soak the cucumbers for several hours.

Option 2. Quick recipe for open pickled cucumbers for the winter

The traditional method of preparing pickled cucumbers does not involve rolling them into jars. If they are stored in glass containers, they are covered with nylon lids. Cucumbers can be fermented in jars, barrels, or an enamel bucket. This method allows you to ferment vegetables quickly and easily.

Ingredients

• 800 g dill;
• 850 g rock salt;
• ten kilograms of medium-sized fresh cucumbers;
• 200 g garlic;
• 100 g horseradish leaves;
• ten liters of spring water;
• 100 g cherry leaves;
• chilli;
• 30 g horseradish root.

How to quickly prepare pickled cucumbers for the winter

Soak the washed cucumbers in cold water for at least six hours. Peel the horseradish root and cut into small pieces. Remove the seeds and stem from the chili pepper. Cut into rings. Wash the horseradish and cherry leaves. Rinse the dill and cut into 15 cm sprigs.

Rinse the barrel with a concentrated decoction of nut leaves. Crush two cloves of garlic through a press and rub the inside of the container with it.

Divide the herbs and spices in half. Place one part on the bottom of the barrel. Fill the container with cucumbers, pressing them tightly. Top with remaining spices and herbs.

Boil ten liters of spring water, adding salt to it. Cool the brine and pour it over the vegetables. Cover the top with a thick cotton cloth and close with a wooden lid. Place a bend on top. Leave the barrel of cucumbers in the room for several days, then move it to the cellar.

You need to make sure that the cucumbers are covered with brine; if its level drops, prepare a brine from water, citric acid and salt. Add it to the barrel. In this way, cucumbers can be cooked in a pan or bucket.

Option 3. Crispy pickled cucumbers for the winter

Pickled cucumbers are a favorite snack for many people. Depending on the recipe, they can turn out soft, or, on the contrary, crispy and juicy. A large number of herbs and spices will make the taste of vegetables spicy and piquant.

Ingredients

• fresh cucumbers - one and a half kg;
• rock salt - 25 g per liter;
• two bay leaves;
• a small head of garlic;
• black currant leaf;
• a ring of hot pepper;
• dill with seeds - a sprig;
• a small leaf of horseradish;
• black pepper - five peas;
• celery - a small sprig;
• allspice - three peas;
• sprig of tarragon.

How to cook

Place cucumbers of approximately the same size in a deep basin and fill with clean water. Leave for eight hours.

Wash the jars thoroughly. Let's dry. Rinse the herbs. We separate the garlic into slices and peel it. At the bottom of each jar we put some prepared spices and two cloves of garlic.

Place the cucumbers in jars, layering them with spices and garlic. Pour ice-cold spring water into the pan and dissolve the salt in it. Pour brine over the cucumbers and leave for three days, covering with lids.

Pour the cloudy brine into a saucepan. Place on fire and bring to a boil. Fill the cucumbers again and leave them covered for a quarter of an hour. Then we repeat the procedure. We sterilize the lids and repeat the procedure. We roll up the jars, turn them upside down and cover them with a blanket. Let it cool for a day.

The fermentation process is considered complete if the brine stops foaming. If the lids are swollen, open the jars and boil the brine three times, pouring it over the cucumbers. Before serving, rinse the pickled vegetables to remove any white residue.

Option 4. Pickled cucumbers for the winter with mustard

Pickled cucumbers with mustard turn out crispy, very tasty and juicy. They taste like barrel ones.

Ingredients

• ten kg of fresh cucumbers;
• peeled horseradish root;
• half a glass of dry mustard;
• 100 g cherry leaves;
• 400 g dill with umbrellas;
• two heads of garlic.

Brine

• five liters of spring water;
• 400 g finely ground rock salt.

Step by step recipe

Sort the cucumbers, wash and soak in cold water for six hours. Wash the enamel pan thoroughly and pour boiling water over it.

Rinse the cherry leaves and dill sprigs and dry. Place a layer of greens on the bottom of the pan. Place cucumbers on top tightly to each other. Then another layer of leaves. Fill the pan like this, alternating layers.

Sprinkle in the mustard. Dissolve salt in five liters of spring water and pour the resulting brine over the cucumbers so that it completely covers the vegetables. Cover with a plate and place a weight on top, after pouring boiling water over it. Leave for several days until the fermentation process stops. Store cucumbers in a cellar or basement.

You can pour the mustard directly into the pan, or place it in a cloth bag, dip it in brine and remove it when the fermentation process is over. The cucumbers will turn out even tastier if you remove the plate from time to time and rinse it with boiling water.

Option 5. Pickled cucumbers for the winter under nylon covers

Pickled cucumbers are easy to prepare and have a rich taste. The method of preparation depends on the lids with which the jars are closed during the fermentation process. Pickled cucumbers are even served on the festive table.

Ingredients

• fresh cucumbers - three kilograms;
• rock salt - 50 g;
• garlic - four cloves;
• cherry leaves - six pcs.;
• fresh dill - a bunch;
• horseradish leaf

How to cook

Wash the cucumbers, trim the ends and place in a container. Pour cold water over the vegetables and leave for at least six hours to prevent them from shrinking during the fermentation process.

Wash three-liter jars thoroughly with baking soda. Rinse and dry. Place dill, peeled garlic cloves, cherry and horseradish leaves on the bottom of the containers. Now place the cucumbers tightly.

Cover the vegetables with sprigs of herbs, cloves of garlic, horseradish and cherry leaves. Dissolve rock salt in a glass of spring water. Pour the brine into the jar with cucumbers and add spring water to the top. Close the containers with nylon lids and leave in a warm place for several days. When the fermentation process is complete, store the jars in the cellar.

Keep in mind that during the fermentation process, the brine will foam and spill out of the jars, so place them on a towel or cloth.

First, cut off the butts of the cucumbers and soak them in cold water for several hours.

Then, when the cucumbers have soaked, thoroughly wash the jars and sterilize them (I do this in the oven, you can do it in a kettle, or steam it, for others, whichever is more convenient and familiar).

We wait for the sterilized jars to cool down so as not to get burned and begin to put our ingredients into them.

I put garlic and peppercorns on the bottom, then I throw dill into the jar and start packing the cucumbers tightly.

When the jar of cucumbers is packed tightly, I put a leaf of horseradish on top and maybe some dill.
And then I pour salt into the jar. For a three-liter jar I take a centimeter of unfilled stack of salt.

I pour cold water on top of this salt, I try to pour it in gradually so that the salt dissolves; if it doesn’t have time, it will still dissolve itself later.

I put such a jar on a plate, because brine leaks out during the fermentation process, cover it, but do not close it, with a nylon lid and leave it to ferment for 2-3 days.
Cloudiness and the appearance of such foam should not be alarming; this is a normal fermentation process.

After 2-3 days, depending on the degree of fermentation you like for your cucumbers, I pour the brine into a saucepan and boil for about a minute. I add a little water at the same time, because there may not be enough brine.

Then I immediately pour this brine back into the jar and cover it with a sterilized lid. Some people cover it with nylon, but I prefer to roll it up.

I turn the rolled up jars over and leave them to cool for a day under a warm shelter, for example, under a jacket.

In principle, that’s the whole manufacturing process, but I also put all the sealed jars in the refrigerator for several days before putting them in the cellar, then they don’t explode in the future.

The dregs in jars of pickled cucumbers should not be scary, this is normal, over time it will settle into sediment, which will be present in the jar, and this is also normal.

I was scared of this myself the first time, I thought that nothing had worked out, but it turned out that the cucumbers were good.
These pickled cucumbers turn out to be very tasty, crispy, and can be used in pickle sauce, with potatoes, or in salads. My husband can’t tear himself away from the jar in winter, he even drinks the brine (not with a hangover, but just like that :)).

By the way, you don’t need to roll up such cucumbers with a lid, but immediately close them tightly with nylon cloth, ferment them for a couple or three days and put them in the refrigerator, you get excellent lightly salted cucumbers that you can eat now.

I also suggest trying to prepare