Pickled cucumbers for the winter in jars in a cold way

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

Cold pickled cucumbers in jars is the easiest and fastest recipe for preparing vegetables for the winter. Cucumbers are tasty, crispy, like cask cucumbers. They can be served as a snack or used in various dishes.

Pickled cucumbers for the winter - a simple recipe

If you like pickled cucumbers, then the proposed recipe will definitely come in handy. We will salt vegetables for the winter in jars in a cold way. Everything is very simple and fast.

Ingredients for a 3 liter can:

• 1.5 kg of cucumbers;
• 1.5 liters of water;
• 150 g salt;
• horseradish leaf;
• dill umbrella;
• 6 peas of allspice;
• 3 bay leaves;
• 30 g black peppercorns;
• 6 cloves of garlic.

Preparation:

• We wash the cucumbers well, cut off the tips. This is not necessary, but if the vegetables are purchased, then it is better to cut them off, as nitrates accumulate in them.
• We wash the greens well. We tear the horseradish leaf into pieces with our hands, the bay leaf can also be crumbled. Cut the garlic cloves in half.

• Put all the herbs and spices at the bottom of a clean jar.
• Now we put the cucumbers themselves tightly - large on the bottom, small on the top.
• Pour salt into a container with clean cold water and stir well so that the crystals dissolve.

• Pour cucumbers with the resulting brine, cover the jar with a lid and leave for 5 days in a warm, dark place.
• After 5 days, the cucumbers are well washed under running water.
• Then we put them back in a 3-liter jar or lay them out by liter.
• Fill the vegetables with cold water, close them with nylon lids or roll them up in tin.
• We carry the snack to the basement, closet, or store it on the lower shelves of the kitchen cabinet.

For salting, we use only coarse rock or sea salt without any additives. The salt concentration depends on the size of the cucumbers and on the desired shelf life. The higher the percentage of salt, the longer the snack will stay in the bins.

Pickled cucumbers, like barrel cucumbers - recipe without vinegar

The cold method of harvesting cucumbers in jars for the winter will especially appeal to those who do not like the use of vinegar in canning. At the same time, the cucumbers are tasty, aromatic, pickled, like cask cucumbers.

Ingredients:

• cucumbers;
• 1 bell pepper;
• 1 bay leaf;
• 3 cloves of garlic;
• cherry and currant leaves;
• horseradish leaves;
• dill umbrella;
• black peppercorns;
• 1 tbsp. l. salt (with a slide);
• 1 liter of water.

Preparation:

We wash the cucumbers well, like all the greens, thoroughly clean them of sand under running water. Cut the fruit of sweet pepper into four parts, halve - cloves of garlic

• We clean the jar well with soda, rinse it, if you wish, you can hold it a little over the steam.
• Then put all the greens, garlic and black peppercorns at the bottom.
• We put cucumbers, pieces of sweet pepper in a jar.

• Pour cold water into the container, add salt and stir well.
• Pour the contents of the jar with brine, close the cucumbers with horseradish leaves and cover with a lid. We leave vegetables for 3 days indoors. In this case, it is better to put a jar of cucumbers in some deep plate, since brine may leak out during fermentation.

On the fourth day, we wash the lids, sterilize and roll up the jars

We store the snack in a cool place. If the preservation will stand indoors, then it is better to drain the brine, boil and return to the cucumbers. After cooling, transfer to permanent storage.

Pickled cucumbers in 5 minutes under a nylon lid

We offer another simple recipe for pickling sauerkraut in jars. This is a cold way of preserving a delicious snack for the winter, which does not require any sterilization or heat treatment.

Ingredients for 1 L can:

• 600 g of cucumbers;
• 1 large clove of garlic;
• a sprig of cherry;
• 1 horseradish leaf;
• 2 sprigs of dill with umbrellas;
• 1 sprig of tarragon (optional;
• 3 allspice peas;
• 5 black peppercorns;
• 1 pod of hot pepper (optional);
• 1 tsp dry mustard (whole grains).

For brine:

• 1 liter of water;
• 2 tbsp. l. salt.

Preparation:

• We will prepare the jars: we just rinse them well, it is not necessary to sterilize them.
• We choose cucumbers suitable for pickling, clean well under running water, and then send them to cold water for 2-3 hours.
• Put in a jar all the leaves, a cherry twig, dill with an umbrella, a large clove of garlic cut lengthwise into 3-4 parts, peas of black and allspice. Optionally, you can put not only tarragon, but also oak, walnut leaves.

• Now put the cucumbers tightly in the jar, if desired - a small pod of hot pepper.
• Put another sprig of dill on top of the cucumbers and then add dry mustard (you can use spice in grains).

• For the brine, dissolve the salt in cold water, leave for 5-10 minutes.
• Pour the jars with the settled brine to the very neck, close them with nylon lids and immediately transfer them to a cool place.

The amount of spices and spices used in salting should not exceed 5% of the total weight of cucumbers, as well as garlic should not be more than 10-15 g per 1 kg of cucumbers.

Crispy pickled cucumbers without vinegar and boiling water

We are sharing a recipe for delicious pickled cucumbers for the winter in jars. We cook without vinegar, boiling water, only in a cold way. Everything is simple and fast. The cucumbers are crispy and aromatic.

Ingredients for a 3 liter can:

• 100 g of salt;
• cucumbers;
• 80 g of garlic;
• dill and horseradish greens.

Preparation:

• We wash the cucumbers, soak in ice water for 2-3 hours, then rinse again and cut the tails on both sides.
• At the bottom of a clean jar we put dill and horseradish greens, which we pre-clean under running water from fine debris and sand.

• We fill the jar with cucumbers, but not until the very neck.
• Grind the garlic on a fine grater and, together with the salt, send it to the jar to the cucumbers.

Put some more cucumbers on top. You should not stack vegetables too tightly, they should be well salted

• Fill the contents of the jar with cold water, close the lid and shake it a little so that the salt and garlic are evenly distributed.
• We transfer the conservation to the cellar or storage room. After a week, you can try pickled cucumbers.

If the cucumbers are ripe in cloudy weather or large or slightly withered fruits are used for pickling, then sugar can be added to the brine at the rate of 8-10 g per 1 kg of cucumbers.

Old recipe pickled cucumbers

This recipe is passed down from generation to generation by many housewives. Pickled cucumbers are dense, crispy, tasty, with a pleasant aroma of spices.

Ingredients:

• 3 kg of cucumbers;
• horseradish leaf (root);
• cherry and currant leaves;
• dill umbrellas;
• garlic;
• hot peppers;
• Bay leaf;
• carnation buds;
• black peppercorns;
• allspice peas.

For brine:

• 1 liter of water;
• 50 g of salt.

Preparation:

1. Prepare cucumbers for pickling: rinse them well, soak them and trim the tails if desired. We also clean all the leaves well.
2. Cut hot peppers into rings and cut the cloves of a spicy vegetable into pieces.
3. In each jar we put 2-3 cherry and currant leaves, a piece of horseradish. You can use greens, and for more pungency, peeled horseradish root.
4. We also put an umbrella of dill, hot pepper and garlic, 2 allspice peas and 4-5 black peas, bay leaf and 2 cloves buds in the jar.
5. We put the cucumbers. You can put some more hot pepper and garlic between the fruits.
6. Pour salt into cold water, stir. You can wait a few minutes for the crystals to dissolve well.
7. Pour the contents of the jars with the prepared brine. Now, if you wish, you can do the following. We simply cover several jars of cold brine with lids and leave them indoors.
8. Others - fill with boiled brine and immediately tighten the lids tightly. We store such a snack in the refrigerator.
9. After 2-3 days, we return to the jars with cold brine. If the fermentation process is complete, then tightly close the lids and put it in storage in the basement or cellar.
10. In a city apartment, conservation can only be stored in a closet or pantry, so we drain the brine, boil it, return it to the cucumbers and tighten the lids tightly.
11. We turn over the jars of cucumbers and, after cooling, take them to a place convenient for storing them.

For pickling, it is important to use ripe and selected cucumbers. If you look at the place of the fruit where the tail was, the surface will be ribbed, and there will be more than four faces, then this is a pickling variety. If there are fewer of them, and the surface is smooth, then such cucumbers are suitable for salads.

Cold pickled cucumbers in jars for the winter is the easiest recipe. But to get crispy vegetables, you should use hard water. Also, many housewives advise paying attention to the phases of the moon. By the way, if you pickle cucumbers on a full moon, then they will turn out to be empty and soft. The best phase is the first week after the new moon.