Sour cucumbers. Tasty and crispy: how to make pickled cucumbers? The best recipes for cooking

21.10.2019

The cold method of harvesting cucumbers is a fermentation process, which gives an acidic taste to the fruit. In order for the product to accumulate acid and become ready for use, at least 5-7 days must pass.

"Cucumber pickling cold with mustard"

The recipe has gained its popularity due to the simplicity of preparation and the output of crispy and delicious cucumbers. You can add vegetables to a wooden barrel or in cans.

Ingredients:

fresh cucumber - 15 kg;
garlic - 3 pcs.;
dill branches with a whisk - 500 grams;
cherry leaves - 150 grams;
horseradish - 1 root;
water - 10-11 liters;
table salt (not iodized) - 6 tbsp. l;
dry mustard powder ¾ cup.

Stages of cooking:

Peel the cucumbers from the ground.

Prepare all other ingredients. Wash dill and cherry leaves under running water. Peel the garlic, rinse.

If desired, trim the ends of the fetus.

Immediately divide the greens into parts for convenience (depending on the number of cans into which you will cover the cucumbers).

At the bottom of the glass container, put a sprig of dill, a few leaves of cherry, two or three cloves of garlic cut in half.

Place the cucumbers upside down in an ass to place them in the jar as much as possible.

After the first layer of fruit, put again the herbs, leaves and garlic. So fill the jar to the top.

After filling all the glass containers, prepare the brine. Take the indicated amount of cold water, add salt and mustard, stir until the ingredients are completely combined.

Received brine fill jars. First, the cucumbers will be muddy. This is normal; clouding gives mustard powder. After a while, it will settle and become translucent.

Put the nylon caps on the cans. Before use, soak them in boiling water so that they fit tightly on the cans.

Take the resulting blanks to the cellar or basement. Leaving in a warm place is not worth it, they can greatly ferment and deteriorate. Ready cucumbers will be in 25-30 days.

"Drunk Cucumbers"

For the preparation of pickled cucumbers, vodka is used, so the recipe got its name. Vegetables after fermentation are unusually tasty. And besides, a strong drink allows you to maintain quality indicators of the product for a long time. First, close a small batch, otherwise you will not like them.

Ingredients:

2 kilograms of small cucumbers;
10 cherry leaves;
4 pieces of green leaves of horseradish;
5 branches of dill;
garlic 5 cloves;
7-8 peas of pepper;
70 milliliters of vodka of any brand;
2 liters of cold water;
4 tbsp. l table salt.

Stages of cooking:

Sort out the cucumbers and wash several times to completely clear them from the ground.

Soak them in cold water for several hours.

While the cucumbers are soaked, start preparing cans. Take liter cans, wash them with soda. Rinse well in clean water several times. Sterilizing containers is not necessary if you washed them with soda.

At the bottom of the sterilized cans, put a sprig of dill, a couple of cherry leaves, a clove of garlic cut in half, pepper peas.

Put the vegetables in a jar, shifting them with sprigs of dill.

After the vegetables are stacked in a jar, prepare a pickle. Take cold water, add salt and stir until completely dissolved.

Pour the cans with the resulting brine, leaving a little space for vodka.

Two kilograms is enough for 3 liter cans. Divide the vodka into three parts. Pour it over the brine.

Close glass containers with nylon caps.

Cucumbers will be ready in a month. Store them in a cool and dark place. Their shelf life is up to two years.

When salting cucumbers, you can not use iodized salt.

"Mega crisp cucumbers"

When pickling fruits, it is not necessary to add vinegar as a preservative to make them crispy. This is one of the few recipes that you definitely write in your recipe book.

Required Products:

one and a half kilograms of cucumbers;
dill (stems with inflorescences) - 5-6 pieces;
horseradish leaves - 3 pieces;
chilli pepper - 2 pieces;
one and a half liters of water;
4 tbsp. l salt;
peppercorns - 4 pieces.

The quantity of products presented is enough to fill a three-liter jar.

Stages of cooking:

Wash and sterilize the required number of cans.

Rinse the vegetables and soak them for 3 hours.

While the cucumbers are soaked, rinse the greens and peppers.

Cut the pepper into small pieces, while taking out all the seed chambers.

Next, make a pickle. The jar will need 1.5 liters of cold water and 4 tablespoons of salt. Combine salt and water together.

Put the cucumbers in a jar, shifting them with herbs and pepper, peppercorns.

Pour cucumbers with ready brine.

Close the capron cover. Leave to roam for 4-5 days in the room.

Then drain the brine and pour clean water into the jar.

Roll up the cans with metal lids and put them in storage in the cellar.

"Cucumbers under a nylon cover"

A feature of the cucumber pickling recipe is the addition of currant and cherry leaves. Try to buy homemade vegetables. In cases where you bought store cucumbers, then cut off their ends. This will protect you from nitrates that may be contained in them.

Ingredients for three one-liter cans:

small cucumbers - 2 kilograms;
garlic - 3 cloves from the head;
capsicum - 1 pc.;
table salt - 4 tablespoons;
leaves of cherry and blackcurrant - 5 pieces each;
several branches of dill;
one leaf of horseradish;
10 peas of black pepper;
water - 1.5 liters.

Stages of cooking:

Wash the cucumbers and soak for 2 hours in cold water so that they are saturated with water.

When the vegetables are infused in water, prepare the container. Wash the required number of cans, sterilize.

Peel the garlic and peppers from the seeds.

Wash the dill, garlic, pepper and leaves. Cut the garlic and pepper into several pieces.

Fold the prepared foods in jars, distributing all the ingredients evenly.

Set the filled containers aside, and do the cooking of the brine yourself. Pour salt into water and stir until it is completely dissolved.

Pour the salt water into the jars and close the capron lids.

Immediately place them in a cool place.

To make the cucumbers crispy, do not ram them tightly.
Choose fruits with pimples. They are considered the most delicious. Smooth vegetables are not recommended, they can become soft after fermentation.
So that the cucumbers are elastic, soak them in cold water before putting them in jars. In addition, soaking will remove some of the accumulated nitrates.
Before buying, try cucumbers. They should not be bitter.
Do not use tap water for salting. Buy water purified from impurities. Chlorinated liquid is not at all suitable for pickling cucumbers.
Rinse the dill, leaves and cucumbers themselves several times so that they do not leave any contaminants. If part of the soil or dust gets together with the food in a jar, mold will begin and pickles will only be thrown away.

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How are they different from pickles, because in any case the same method of pickling is practically used? Yes, actually nothing, just like that, the process of preserving cucumbers is called differently. Indeed, in one and the other method of pickling cucumbers, the same fermentation process takes place. The only significant difference in pickled pickles is in what kind of dishes the process of fermentation of cucumbers takes place.

The best way to cook pickled cucumbers or pickles is, of course, canning cucumbers in an oak barrel. As a rule, not many have the opportunity to pickle cucumbers in a barrel for various reasons. But there are recipes that closely resemble the taste of barrel pickled cucumbers. Consider one of the recipes for making pickled cucumbers to taste similar if we cooked cucumbers in a barrel. Such a delicious product is in great demand among the people, as well as sports nutrition cytogainer among athletes.

Pickled cucumbers cooking recipe

We need - cucumbers, leaves and roots of horseradish, dried and green dill, garlic, bay leaf, bell pepper, peas, bitter pepper, garlic, dry mustard and salt. Ideally, of course, it is good to use fresh cucumbers from the garden, but you can also buy in the store, choosing cucumbers carefully. So:

Cucumbers are soaked for four hours in the bathroom. Jars for cucumbers are washed and sterilized at the rate of about 2 kg per can. cucumbers.

All ingredients are sorted into equal parts and stacked in jars, and cucumbers are stacked on top. Brine is poured, for 1 liter of cold water - 1.5 tablespoons of salt. We cover the cans with cucumbers with lids and leave them for 3 days to ferment.

Three days later, the brine is poured and boiled, after which the boiling brine is poured back into the banks with cucumbers. At the same time, 1 tablespoon of mustard powder is added to each jar, after which finished cans with cucumbers are rolled up.

After such preparation of pickled cucumbers, they turn out a little muddy, but the taste of such cucumbers turns out to be excellent, as if you were taking natural pickled cucumbers from a real barrel!

Every year I cook for the winter not only pickled, pickled, but pickled cucumbers. Pickled cucumbers have a special piquant taste, they do not add vinegar, the resulting lactic acid during fermentation serves as a preservative, and salt in this case is a flavoring seasoning.

You can make cucumbers in wooden barrels, enameled buckets or in glass jars. Since we do not procure a lot right now, it will be a question of harvesting cucumbers in jars. For pickling, I take medium-sized or small cucumbers, pour in water and leave for 4 hours. This is done to ensure that the cucumbers are not bitter, and if the cucumbers are not from their beds, then more so that nitrates come out.

Recipe for pickled cucumbers

In the prepared glass jars for your taste, you can put dill umbrellas, horseradish leaves, black currants, peeled garlic cloves on the bottom, and then spread the soaked cucumbers. Next, fill with chilled boiled brine and leave in the room for 3-4 days for fermentation. Once the fermentation is over, you need to drain the brine, strain and boil.

Rinse the cucumbers in warm water so that there is no white coating and put them back into the jars. After pouring hot brine, leave for 30 minutes. Then drain the brine, boil and refill the cans and seal hermetically. Turn the banks upside down, wrap them in a warm blanket and leave until the next day. Store in a cool place.

Ingredients for the preparation of brine:

water - 1 liter;
salt - 2 tablespoons;
herbs and seasonings - as you prefer.

Pickled Cucumbers for the Winter

Place the cucumbers in an enameled (without chips) or glass dish, overloading them with salt and spices. Pour cold water (preferably filtered), cover with an inverted plate, put the load. When the foam appears after 3-4 days, remove the cargo, remove the foam, remove the cucumbers and put them carefully in jars.

Put blanched greens on top in the same proportion, except for horseradish and oak or cherry leaves, adding 1-2 cloves of garlic to each jar. Pour the old pickle into the pan (without the old greens), boil and pour into jars of cucumbers to the very top, leaving no empty space. Roll up the cans, turn them over onto the lids and cool them under the covers. Store in a cool place.

Ingredients for every 1 kg of cucumbers:

water - 1 liter;
blackcurrant leaves - 1-2 leaves;
tarragon branches - one branch;
dill umbrellas - 1 umbrella;
horseradish leaf - 1/2 leaf;
oak leaf or 4-5 cherry leaves;
salt - 1, 5 tablespoons.

Pickled cucumbers can be served as an additional side dish, can be added to salads, vinaigrette, sauces, pickle, etc. Cook, I think you will like it very much!

Bon Appetit everyone! Write, I will answer all questions.

The classics are immortal! Is not it? And this applies not only to works of art, but also to the main components of our dining table. And this: potatoes, pork and, of course, pickled cucumbers. The latter are considered not only a favorite delicacy of the majority of the inhabitants of our country, but also a favorite snack for vodka.

We all know that pickled cucumbers preserve their vitamins and the most valuable ones to the maximum extent possible. Our grandparents told us this with such knowledge. And also that a special highlight of their taste is given by ordinary lactic acid fermentation. In order to be as successful as possible, you need to use the sugar contained in vegetables. That is, cucumbers for starter culture should be sugary.

Do not forget about another key to successful pickling - the optimum temperature, which should not exceed (or be less than) 15-22 ° С. Indeed, if the temperature is higher, then the taste of the cucumbers will noticeably worsen (they will become soft and will not crunch like that), and if lower, the pickling process will slow down.

Pickled cucumbers were originally prepared in tubs and wooden barrels - classic dishes for pickling - but today only a few have such dishes on the farm. We do not undertake to dispute the fact that in the indicated containers the cucumbers are worthy of the highest praise. However, we undertake to prove to you that vegetables prepared according to the following recipe and in ordinary food containers are no worse than classic pickled cucumbers and you will not have to blush for them in front of guests or family members. Moreover, cucumbers prepared according to this recipe will appeal to everyone.

Pickled cucumbers in three-liter bottles.

For this recipe you will need fresh cucumbers, several branches of dill, chilli pepper, a leaf of horseradish and a couple of sheets of currant.

At the bottom of a three-liter bottle you should put a branch of dill, a leaf of horseradish, optionally chilli peppers and a couple of sheets of currants, and then you need to fill a jar with cucumbers. It is desirable to cut off the cucumber’s butt so that the course of the fermentation process accelerates.

Now you need to prepare the brine: five tablespoons of salt with a slide must be carefully chopped with three liters of cold water. Pickle for cucumbers is ready. Now you need to pour the cucumbers with the resulting brine, put a dill branch, a leaf of horseradish on top and close the jar with a nylon cover. Jars with cucumbers should be put in a warm place (but not in the sun) for literally 2-3 days. All this time, the bottles need to be turned several times a day, so that the fermentation process is more uniform.

Once they are ready (and this is easy to verify by opening the lid and personally tasting a piece of cucumber), you can have two options for further actions. Pickled cucumbers, covered, can simply be sent to the basement and stored quietly until spring (or gradually eat). If you don’t have a basement, then pick up the cucumbers as follows.

The brine from the cans must be drained into a pan and bring to a boil. At this time, pour the cucumbers with ordinary boiling water prepared in advance, and leave for 15 minutes, no more. Then boiling water from the jars should be drained, and pour the boiling brine into jars and twist. All bottles with cucumbers need to be wrapped in a warm blanket and left until they cool completely. In this form, cucumbers can be stored even in a warm apartment.

As you can see, pickling cucumbers is absolutely not a complicated process, but the result will definitely please you. Such cucumbers will be equally appropriate and good everywhere - both in quality and puree, and as an ingredient in olivier.

Enjoy your meal!

This year I cooked pickled cucumbers without sterilization for the winter for the first time. It just so happened that until that moment my mother-in-law supplied me with them, and last year they didn’t work for her, and I decided to learn how to cook such a pickle myself.

Having drawn in my head a bunch of difficulties in fulfilling this plan, I was pleasantly surprised that it took me a minimum of effort. Believe me, pickling cucumbers for the winter is very simple! To do this, you need a minimum of ingredients, and they are stored perfectly. True, I keep it in the refrigerator, but both the cellar and the basement will become an ideal pantry for preparing. But in an apartment at room temperature, I would not recommend storing such an appetizer - it may wander again.

So, we will prepare all the ingredients for creating a recipe and start cooking!

We will wash the cucumbers in water and put them in a deep container. Fill with cold water and leave at least 3-4 hours, maximum - overnight.

Then salt with water. Peel the garlic cloves, immediately rinse them in water and cut into large pieces, adding to the cucumbers.

Put the washed leaves of cherry, oak or horseradish in a container. Both horseradish leaves and oak leaves “leave” the crunchiness of salted vegetables. Add dill umbrellas if you have fresh ones available. If not, then we will pour dried ones - I have prepared them since the summer. However, do not add fresh dill greens - it can acidify water!

Add salt. Never use salt with iodine additives!

Pour all the cold water directly from the tap.

To make it more convenient to ferment cucumbers, I cut off the neck of a 5 liter container, and I got a plastic tub. I poured a pickle there and laid out the cucumbers and other ingredients.

Then, on top of all the ingredients, set a plate or saucer, place a weight or other oppression on it. I use a 1 liter or 0.5 liter jar filled with water and a corked lid. In this form, leave our workpiece for 4-5 days at room temperature. If it’s hot, fermentation will happen faster - within 3 days. If it's cold, then later - for a week. The brine becomes cloudy and takes on a whitish hue - this is normal! Milk foam may even appear.

After the specified period of time, put the fermented cucumbers in a bowl, pour the brine into a saucepan or pan, and discard the rest.

Pour the brine over the strainer. After that, place on a stove and bring to a boil to neutralize the yeast, which stops growing at temperatures above 40-45 C. Be sure to cool the brine for 3 hours.

We will transfer the cucumbers to a jar or other container in which we will store them.

Pour the cooled brine.

We close pickled cucumbers without sterilization for the winter with a plastic lid and place in a cold place, in a cold one!

At will, we will pick pickled cucumbers and chop them on the table.

Enjoy you!