Crispy pickled cucumbers for the winter in jars: for storage in the apartment and in the cellar

A delicious recipe for pickling cucumbers for the winter in jars so they don’t explode

There are many options for preparing cucumbers. It is important not only to get tasty vegetables for the winter. Another task is to ensure that the cans of product do not explode. I propose to consider seaming methods without sterilization. There are some rules for pickling. They must be followed.

Advice: cucumbers for preservation can only be taken from late pickled varieties. Salad vegetables have thin skin and a watery texture. When salted, they become soft, cloudy and explode.

Preparing cucumbers according to this recipe will be done without vinegar. Consider a recipe for an interesting pickling of cucumbers with red currants (along with sprigs). This is one of my favorite ways to preserve vegetables.

Option 1

For preparation I use the following composition:

Small cucumbers – 4 kg;
red currant – 850 gr.;
dill – 4 sprigs;
garlic – 8 cloves;
basil – 3 sprigs;
cherry leaves - 2 handfuls (you can add black currant leaves - if desired);
horseradish (leaves) – 150 gr.;
coarse or medium salt – 70 g;
sugar – 50 gr.;
citric acid – 10 g;
good quality water – 3 l.

How to cook:

Pickling cucumbers (6-10 cm long) with dark spines and dark green skin, clean with a rough brush and rinse.
We remove the ends or make punctures with a knife or fork. I usually choose the first option. Immerse vegetables in very cool water.
We take water from a well (spring). Or filter the regular one (from the tap), boil and cool.
Change the fluid after half an hour. Do not keep vegetables in warm liquid.
We rinse the cans of soda. We disinfect containers with screw-on lids over a kettle of boiling water.
Sterilization can be carried out in the oven. We disinfect large jars (2 liters) for 20-25 minutes.
We rinse the red currants and greens several times in a container, changing the water, then in running water.
Pour over the herbs and spices (peppercorns, bay leaves, cloves) with very hot water.

The preparatory preparations are complete. Let's start salting. Place herbs and vegetables in 2 liter jars. We use the method of pouring hot water twice. Pour boiling water 2 times and keep for 15 minutes.

After refilling, drain the water. Add salt, spices, sugar, and chopped garlic to the future marinade. Cook for 7 minutes. A minute before readiness, add citric acid.

Add washed and dried red currants to the cucumbers. Pour hot marinade to the very edge of the jars.

There should be no room for air under the iron covers. Screw on the disinfected lids.

Place it upside down and check for leaks. If the lids are not screwed tightly, the snack will not survive until winter.

Note to the hostess:

Why do cucumbers soak before pickling?

More deliciousness:

7 most delicious recipes for cucumbers with chili ketchup

Only keep cucumbers taken from the garden and treated with drugs against pests and diseases in chilled water for 4-8 hours.

This also applies to vegetables purchased in a store or market. Loss of moisture and subsequent drinking with brine leads to fermentation and explosion of the cans.

We do not soak cucumbers from our garden, but can them immediately after harvesting.

Conservation completed. Place the pickles in jars in a cool, dark place.

Option 2

The cooking process for this recipe is similar. I cook cucumbers using the hot method. Along with dill, I add petioles and celery leaves. But I exclude red currants as a preservative. This role is performed by ripe tomatoes of sour varieties.

How many tomatoes to put depends on the containers. For a three-liter jar, 3-4 tomatoes are enough. 2-3 fruits can be placed in 1 liter jars. But not less than this norm. A little more tomatoes is an acceptable option.

How to prepare brine for pickled cucumbers

Water from a spring, well or distilled is ideal for marinade. If you don’t have one, regular filtered tap water will do.
Iodized or sea salt is not suitable for preservation - it softens the vegetables. Take only table grade, coarsely ground.
The taste of cucumbers depends very much on the spices. Dill, basil, cherry, horseradish, and currant leaves are added to the marinade for crunch. Cloves, garlic, coriander, nutmeg, chili, and saffron will add a piquant taste.

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Pickled cucumbers for the winter in jars with screw caps

Let's prepare delicious pickles for the winter. We make the preparation in jars with screw-on lids. The cooking process is like this.

Components

The fruits are small in size - 3 kg.
Sweet pepper – 500 gr.
Onions – 1 pc. per container.
Horseradish root – 70 gr.
Cloves – 8 buds.
Garlic – 5 cloves per jar.
Sugar – 3 tbsp. l.
Coarse salt - 2 tbsp. l.
Black pepper – peas – 8 pieces.
Dill – 3 umbrellas.
Basil 2 sprigs.
Vinegar (9%) 50 ml.

How to make salty roll:

We wash the cucumbers, cut off the ends and soak for 3-4 hours in maximally chilled water.
Peel and wash bell peppers, onions, garlic, herbs, horseradish root.
Cut the onion and garlic into 3-4 parts.
Place all ingredients and spices in storage containers.
Pour boiling water twice and keep for 10 minutes. The first time the water has cooled down, heat it again and pour it into containers.
We pour out the water. On this basis we prepare the marinade.
Add rock salt and sugar. Cook for 4 minutes.
Pour the boiling marinade into containers, add vinegar.
We twist the containers, turn them over and put thick fabric on top.
Place the cooled containers in a dark and cool place.

Salting cucumbers in jars with dill and garlic

I would like to start with the traditional and well-known method of pickling cucumbers for the winter with the addition of dill and garlic. This very tasty, crispy, moderately salty and spicy snack will appeal to every member of your family. Well, a large number of ingredients for marinade and pickling will give your fruits a spicy aroma and remind you of the warm taste of summer.

Ingredients for 1 1.5 liter jar:

800 g cucumbers
2 blackcurrant leaves
2-3 cherry leaves
2 cloves garlic
1-2 dill umbrellas
1 horseradish leaf
1 sprig tarragon
2 pieces of hot pepper (1.5-2 cm)

For the marinade (per 1 liter of water):

2 tbsp. l. salt
1 tbsp. l. Sahara
4-5 peas of allspice
4-5 black peppercorns
1-2 buds of cloves
1 tsp. mustard seeds
2-3 bay leaves

Vinegar: for 1 jar of 1.5 liters. 50 ml each. 9% table vinegar.

Let's start cooking:

Wash the cucumbers thoroughly. Then cut off the ends and fill them with clean, cool water for 2 hours. This is necessary so that the vegetables are saturated with liquid and do not absorb the marinade after twisting.

Meanwhile, place prepared, cleanly washed spices into sterilized jars. You can place them in order: blackcurrant and cherry leaves, cut garlic cloves, an umbrella of dill, a leaf of crushed horseradish and a sprig of tarragon. Of course, you don’t have to put everything in – it’s optional.

Now we place the cucumbers tightly together. It would be great to put a little more garlic and red capsicum on top along with some seeds for some heat. If there are any voids left at the neck of the jar, you can fill them with sliced vegetables.

Having compacted everything tightly, fill the jars with boiling water and cover with lids. In this form, leave them to warm up for 15 minutes. Then drain the water using a special lid with slots. We do this twice.

In the meantime, you can start preparing the marinade. For every liter of water, add non-iodized salt, sugar, allspice and peas, cloves, bay leaves and mustard seeds. Bring all contents to a boil and cook for 3 minutes.

After you drain the boiling water from the jars a second time, you can start pouring the marinade. Try to pour it so that the spices fall evenly into each container. Don't forget to leave some space for the vinegar as well.

We pour it at the rate of 100 ml for every three-liter jar. - 9% table solution (30-40 ml is required for a liter jar; 50 ml is enough for a 1.5 liter jar).

After filling the jars to the very neck with marinade, cover with lids. Then wait 1 minute and twist tightly. Now turn the workpieces upside down and leave them in this position until they cool completely. There is no need to cover the cucumbers with anything, otherwise instead of crispy ones we will get tasty but soft fruits.

After cooling, you can store jars of pickles at room temperature or in the cellar. You can open the yummy food only after 2 months, if you really want to. In general, according to this recipe, cucumbers will last well until the next harvest. Bon appetit!

Pickling crispy cucumbers for the winter in a 3-liter jar: a simple recipe

Let's look at the easiest recipe for pickling crispy cucumbers for the winter. We make it in a 3 liter jar. This method was used in the old days. But it has not lost its relevance in our time.

The composition of this blank is as follows:

Pickling cucumbers – 1.5 kg;
small hot pepper – 1 pc.;
garlic – 3–4 cloves;
oak leaf, black currant, horseradish - 2 leaves per jar;
rock salt – 60 gr.;
black peppercorns – 10 pcs.;
sugar – 30–50 gr.

Actions

We wash vegetables of uniform size (medium fruits are fine), remove the ends, and place in chilled water for 2-4 hours.
After soaking, place the cucumbers in a jar along with herbs, leaves, and garlic. We lay the bottom row vertically.
Prepare the brine. Add sugar, spices, salt. Bring just to a boil.
Pour hot brine over the food. Cover with cloth.
Leave in a warm place for 3-5 days for fermentation.
After the process is completed, drain the brine and boil.
Pour the hot solution into jars with vegetables and close the lids.
After cooling, place in a cool and dark room.

The shelf life depends on the condition - how much salt and sugar was added per 1 liter. Add sugar at the rate of 30 grams, and salt 60 grams. If desired, sugar can be omitted or added a little more. A matter of taste.

A simple recipe for a classic appetizer. Such cucumbers are used as an independent dish and in salads and vinaigrettes.

The most popular recipes for preparing cucumbers

You can pickle cucumbers either coldly : by fermenting them during lactic acid fermentation, or hotly , by pouring boiling water over them. Cold pickling is definitely healthier, but it takes longer to prepare. Hot is faster, but it often uses an additional preservative (vinegar), that is, the cucumbers are actually pickled.

Proponents of a healthy diet successfully replace store-bought (9%) vinegar with natural vinegar: apple, grape, etc., but add 1.5 times more of it. We offer you the most popular and simple recipes with step-by-step cooking technology.

Pickled cucumbers: classic recipe

Cold-cooked cucumbers, when fermented, retain all their beneficial substances and acquire a soft sourness.

Number of servings/volume: 2-3 liter jars

Ingredients:

fresh cucumbers – 2 kg;
rock salt – 90-120 g;
water – 1.5-2 l;
dill, umbrellas – 3 pcs.;
garlic – 3-6 cloves;
cherry, black currant, oak leaves - 3 pcs each;
horseradish, leaves or root (pieces) – 3 pcs.

technology :

The bottom of a prepared container, for example a three-liter jar, is lined with leaves, dill and garlic cut into slices are added.
At the same time, prepare a brine at the rate of 60 g of salt per 1 liter of water.
The jar is filled with cucumbers, previously soaked in cold water for 3-6 hours. The bottom row is usually made from the largest cucumbers, placing them vertically, close to each other. The rest are placed as it is more convenient.
The filled container is filled with brine - at room temperature or slightly warm (not higher than 35-40 ℃). Warm pouring stimulates the activity of lactic acid bacteria, which accelerates the onset of fermentation.
Cover the jar with a lid or a layer of gauze; In containers with a wide neck, cover the contents with a flat plate and place a slight pressure on it so that the cucumbers are completely covered with brine.
The workpiece is kept for 3-4 days at room temperature. Then it is necessary to interrupt the process of intensive fermentation, otherwise the cucumbers may become sour, soften and lose their crispness. To do this, the container with cucumbers is placed in a cold room or heat treated: the brine is poured into an enamel pan and boiled for 5 minutes, the cucumbers are washed with hot water, poured with boiling brine (if there is not enough of it, you can add boiling water); The jars are covered with lids and sterilized for 12-15 minutes, after which they are immediately sealed hermetically.

When using cold brine and without heat treatment, the cucumbers will take about a month to salt. You can store cucumbers salted in this way without sterilization in the refrigerator in jars under nylon lids or in a large container in the basement. And it is convenient to place sterilized and hermetically sealed jars in a pantry or kitchen cabinet, where they will be safely preserved at normal temperatures.

In ancient recipes there are recommendations to ferment cucumbers in barrels along with small watermelons. Many housewives also make assorted pickles from cucumbers and green or brown tomatoes.

Hot pickling of cucumbers

This is perhaps the simplest recipe, which has many variations. With quick cooking, cucumbers cook much faster and remain crispy, and various combinations of spices and herbs help diversify the shades of taste and aroma.

Number of servings/volume: 6-7 liter jars

Ingredients:

fresh cucumbers – 5 kg;
rock salt – 120-150 g;
water – 3 l;
dill, umbrellas – 6-7 pcs.;
bell pepper – 3-4 pcs.;
hot pepper – 1-6 pcs. (depending on size);
garlic – 6-7 cloves;
cherry and black currant leaves - 6-7 pcs.;
horseradish leaf – 3 pcs.

technology :

After standard preparation, the cucumbers are placed in jars, at the bottom of which leaves, dill, pepper and garlic are placed.
Prepare the brine by adding salt to heated water, bring to a boil and boil for 2-3 minutes, stirring until the salt is completely dissolved.
Filled jars are filled with boiling brine, covered with lids and left at room temperature for 5-7 days. In boiling water, most of the bacteria die, and the cucumbers do not ferment, but are simply salted. You can start eating them literally in a few hours as lightly salted ones.
For long-term storage, the workpiece is either put in a cold place or the brine is drained, brought to a boil and re-filled with cucumbers. The jars can be sealed directly after the second filling or after additional sterilization/pasteurization in a pan of boiling/hot water or in the oven.
The sealed jars are turned upside down, wrapped in an old blanket and left to cool completely. Then stored under normal conditions.

Hot pickled cucumbers are good as an independent snack and are suitable for adding to various dishes, as they do not contain excessive acid.

Recipe for cold salted crispy cucumbers for the winter

Another simple recipe for crispy pickles, which I often make in the cold way for the winter. The main thing in the recipe is to maintain cleanliness and sterility. Then the preservation will not become cloudy and will not ferment.

More deliciousness:

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Compound

Cucumbers – 10–15 pcs.
Tomatoes – 1 pc. per liter jar.
Garlic – 4 cloves.
Horseradish (root part) – 20 gr., leaf – 1 pc.
Oak leaves – 2 pcs.
Dill – 1 umbrella.
(Coarsely ground) salt – 2 tbsp. l.
Black peppercorns – 7 pcs.
Laurel leaf – 1 pc.

Process

Wash small cucumbers, pierce them with a fork and keep in cold water for 2-4 hours.
Wash the greens and place them in hot water for 2 minutes.
Process spices and cucumbers with boiling water.
We put all the components in 1 liter jars, pre-washed with soda.
Add salt brine and keep for 2-3 days.
Then add the solution to the edge (the fruits have partially absorbed the liquid).

Close and place in a cool room.

Cold salting cucumbers

Cold pickling of cucumbers is good primarily for those who are taking on this task for the first time. Here you don’t have to roll up the jars, but cover them with plastic lids.

cucumbers – 2 kg
garlic – 6 cloves
cold water – 1.5 liters
salt – 3 tbsp. l.
granulated sugar – 1 tbsp. l.
horseradish leaves – 2 pcs.
dill

We start by soaking the cucumbers in cold water for two hours. At this time, prepare the brine. Add salt and sugar to the water, boil it and let it cool.

Wash the greens and cut them coarsely. Peel the garlic and put it all at the bottom of the jar

Now we put cucumbers in jars and fill them with cold brine.

We close the jars with lids and put them in the refrigerator. After 12 hours, the cucumbers will become slightly salted, and then salted.

Pickled cucumbers for the winter in jars without vinegar under iron lids

Not all people like preparations with vinegar. The fruits can be sealed under iron lids without adding this preservative. This is the way I do it.

I use the following ingredients in these canned foods:

Medium cucumbers – 3 kg;
garlic – 6 cloves (you can take less or more, if desired);
basil – 2 sprigs;
parsley – 50 gr.;
peppercorns – 15 pieces;
coriander – 15 grains;
purified water – 5 liters;
salt (coarse) – 200 gr.;
vodka – 30 ml per 3 liter jar.

Preparation:

I wash off the cucumbers (medium ones) with water, remove the end parts and keep them in chilled water for 2-3 hours.
I wash the spices and herbs and keep them in boiling water for 1 minute.
I place the products in sterile jars.
I add cold or hot brine. There is only salt in the solution.
I leave it for 2-3 days until fermentation stops.
I pour out the brine and add lightly salted boiling water.
I add 20 ml of vodka to guarantee safety (you can do without it if you wish). I pour the strong drink into the jars just before closing.
I close them with clean iron lids and screw them on.

Jars keep well at room temperature. But to increase the period, it is better to put it in a cool room.

Let me note that I like the recipe for making crispy pickles for the winter using the cold method better. Vegetables retain their natural aroma and color.

How to make brine for pickled cucumbers

In terms of taste, this preservation differs only in its increased astringency and piquancy. Vinegar, the main component of all marinades, increases the acidity of the product, so the finished snack will not be useful for everyone. Pickling cucumbers in liter jars is carried out according to the same rules as for containers of larger or smaller volume. The marinade itself is prepared in the same way as brine, only vinegar or its essence is added here.

How much vinegar is needed for a liter jar of cucumbers?

The volume of this ingredient depends on its variety: the lower the concentration, the more vinegar needed in the marinade. In the absence of sterilization, the standard parameters are increased, as well as with an increase in the proportion of sugar. A separate approach is for essence, which is administered literally in drops. From the position of professionals, in the classic brine for pickling cucumbers per 1 liter of water with sterilization, use:

acetic acid 70% concentration - 1/3 tsp;
9% table vinegar - 1 tbsp. l.;
6% table vinegar - 2 tbsp. l.

How much salt per liter of water to use

The classic concentration for cucumber brine is considered to be 20%, but if you have to pickle rather than pickle vegetables, this parameter is lowered, because vinegar is included in the list of ingredients. Additionally, you need to take into account that the taste qualities of simple fine table salt and coarse rock salt are different, so the volume per liter of water also varies. Professionals recommend focusing on the following points:

In a traditional marinade you need to add a level tablespoon of table (not sea) salt for each liter of liquid. The share of sea water is reduced to a dessert spoon.
A marinade with acetic acid may require 1.5-2 level spoons for the same liter of water.
If sugar is added to the marinade and you want tender, crispy cucumbers, use 2 tablespoons of salt and 4 tablespoons of sugar for every liter of liquid.

Cucumber pickle for the winter with vodka

Pickled cucumbers for the winter in liter jars, prepared according to this recipe, are distinguished by their high density and shelf life, but are unacceptable for children and adolescent food - the alcohol concentration is too high. Classic set of ingredients for cucumber brine per 1 liter of water:

salt – 40 g;
sugar – 50 g;
vinegar – 1/5 tbsp.;
vodka - spoon.

Preparation of brine:

Dissolve sugar and salt in boiling water, add vinegar by spoonfuls.
Boil for several minutes, if desired, add your favorite spices at the same time.
Carefully place the cucumbers into the container and immediately pour in the hot brine.
Add vodka last.

Pickles in jars, like barrels, with a nylon lid

There are many recipes for cucumbers under a nylon lid. I suggest you use my option. The salted fruits turn out like barrels - tasty and elastic.

For salting I use the following components:

Medium-sized cucumbers – 5 kg;
Garlic 10 cloves;
Dill – 6 umbrellas;
Parsley – 100 gr.;
Bay leaf – 4 pcs.;
Black peppercorns – 8 pcs.;
Vinegar (70%) – 20 ml.

How to cook

We keep the washed cucumbers in chilled water for several hours (we first cut off the ends).
We wash the dill and parsley.
We treat clean jars with boiling water.
Place herbs, garlic, spices, small hot peppers and cucumbers in a container.
Dissolve coarse or medium salt in chilled water.
Fill the contents of the jars with cold solution.
Leave it in the solution for about 2-4 days.
When fermentation is over, pour the liquid into a container and boil for 4-6 minutes.
Pour hot brine into jars, add vinegar.
Cover with lids and store in a cool and dark place.

The results are crispy and spicy cucumbers.

Pickled and crispy cucumbers - a simple recipe for a 3-liter jar

Here is a recipe for hot pickling cucumbers right in a jar and under a plastic lid. These cucumbers taste no different from barrel cucumbers. The recipe is time-tested.

Ingredients (for a 3-liter jar):

Cucumbers – 1.5 kg.
Salt – 3 tbsp. l. (with a slide).
Horseradish leaf – 1 pc.
Dill umbrellas – 2 pcs.
Currant leaf – 2 pcs.
Cherry leaf – 2 pcs.
Tarragon – 1 sprig.
Garlic – 5 cloves.
Hot pepper to taste.

Cooking process:

For pickling, choose small, strong cucumbers, but not salad varieties.
Wash the cucumbers and cover with cold water for 4 hours. After this time, remove the ends of the cucumbers on both sides and wash the vegetables again.
Then you need to prepare all the necessary spices for pickling.
Rinse the greens, preferably fresh and not limp, well with running water.
Peel the garlic.
It is advisable to leave only the petioles of the horseradish leaves, as they give the crispy taste to pickles.
You can also use dill stems for pickles. They will give more flavor to the preparation.
Place these prepared spices in a jar.
From the specified amount of water and coarse salt, cook the brine and cool it slightly.
Place the cucumbers tightly and nicely in a clean jar. Place tarragon, dill umbrella and a piece of hot pepper to taste on top.
Pour boiled brine over the cucumbers.
You can immediately pour the required amount of salt into the jar and pour cold water over the cucumbers.
Place the jar of cucumbers on a bowl and leave for 3 days at normal home temperature for the fermentation process. During this time, foam will appear on the surface of the jar, this is how it should be.
After 3 days, pour the brine into a saucepan, cook it over medium heat for 2-3 minutes and pour it over the cucumbers in the jar.
Close the jar with a plastic lid and store in a cool place.

Bon appetit!

Recipes for hot pickling of cucumbers for seaming

I suggest trying to prepare winter preparations using the hot method. The recipes are simple and the end result is a delicious product for future use.

Method 1

I use the following ingredients in the recipe:

Cucumbers – 2 kg;
garlic – 5 cloves;
pepper – peas – 6 pcs.;
dill – 2 sprigs;
currant leaves – 3 pcs.;
laurel leaf – 2 pcs.;
salt – 80-90 gr. for a two-liter jar.

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Place the cucumbers washed and soaked in chilled water in clean jars (I process them with soda and dry them).

I pour clean herbs and spices over very hot water and add them to the cucumbers.
I pour boiling water and let it sit for 4 minutes.
I pour out the liquid, pour in a new portion of boiling water and let it sit for 10 minutes.
I pour out the water.
I fill the jars with boiling solution.
I screw it on with clean lids, put it upside down and cover it with a thick woolen cloth.
I move the cooled jars to the cellar.

Method 2

The second recipe for rolled cucumbers is quite simple. I use the same ingredients, standard washing and soaking the vegetables in cold water, and sterilizing the jars. But I fill the jars with boiling water once for 15 minutes.

Before rolling, I add 5 grams of citric acid. The finished product can be stored in an apartment at room temperature.

Marinade for cucumbers with apple cider vinegar

What do you need:

water – 1 l;
sugar – 80 g;
salt – 60 g;
apple cider vinegar (6 percent) - 40 ml per liter jar;
bay leaf – 1 pc.;
allspice – 5 pcs.;
black pepper – 5 pcs.;
dill and parsley - 2 sprigs per liter jar;
cherry and black currant leaves - 2 pcs. per liter jar.

How to cook:

Place leaves of fruit plants and a sprig of parsley and dill at the bottom of the jars.
Place the cucumbers.
Place the remaining greens on top.
Pour boiling water over the cucumbers. After 10 minutes, drain the water.
Repeat the procedure.
Pour apple cider vinegar into the jars, recalculating the recipe amount taking into account the volume of containers used.
Mix water with salt and sugar and bring to a boil.
Add bay leaf, allspice and black pepper. Boil the marinade for 6-7 minutes.
Pour the hot marinade into the jars.
Seal the container with cucumbers hermetically and turn them over.
Cover the jars with a terry towel.
After a couple of hours, remove the towel.

Cucumbers prepared with this marinade have a balanced sweet and salty taste and are not too sour.

Pickled cucumbers with mustard in jars for the winter: for storage in the apartment

According to this recipe, we will prepare pickled cucumbers with the addition of a natural preservative - mustard seeds. Roll into 2 liter jars. You get a pleasant taste and aroma of cucumbers with this additive. I use brine with mustard to make sauces.

Components

Cucumbers – 2 kg.
Mustard seeds – 1 tablespoon.
Peppercorns – 6 pcs.
Ground pepper – 2 gr.
Cherry leaves – 3 pcs.
Celery – 1 sprig.
Salt – 90 grams.
Bay leaf – 6 pcs.

How to prepare step by step

We wash the small cucumbers, remove the ends, and keep them in cold water for 2 hours.
Place mustard seeds, herbs and leaves in boiling water and keep for 7 minutes.
Sterilize jars and lids.
Place all ingredients together with cucumbers.
Pour boiling water and leave for 4-6 minutes.
Pour out the liquid.
Fill the jars with brine (cook for 5 minutes with salt and ground black pepper).
Close the lids or screw them on.

Marinade for cucumbers with aspirin added

What is needed for 1 liter of water:

citric acid – 5 g;
sugar – 20 g;
salt – 30 g;
acetylsalicylic acid – 1 tablet per liter jar;
spices, spices - to your taste.

How to cook:

Before the last filling, put aspirin in the jars with cucumbers.
Add salt, citric acid, and sugar to boiling water. Boil the marinade for 5 minutes.
Pour the marinade into a jar and roll it up.

Before pouring the marinade over the vegetables, pour plain boiling water over them twice, which is drained from the jar after 10-15 minutes. Herbs and spices are placed at the bottom of the jar before placing cucumbers in it. Traditionally, horseradish, cherry, currant leaves, dill, and peppercorns are used.

How to remake pickles if the brine is cloudy

Cloudiness of the brine in the jars indicates that the preparation procedure has been violated. Bacteria got in with the food. They are the culprits of this phenomenon.

The most dangerous thing that can happen in hermetically sealed and swollen jars is botulism. Bacteria develop without access to oxygen. Therefore, the vegetables will have to be thrown away. Eating such products is dangerous to health and life.

An unpleasant indicator of the presence of harmful bacteria is the pale color of the brine and the presence of a film on its surface. You can get rid of toxins only by prolonged boiling. But the vegetables will completely lose their structure.

Often the result of cloudy brine in pickles is the presence of lactic acid. Fermentation has begun in the products. Lactic acid fermentation should be stopped by pouring out the brine. This applies to vegetables in containers under nylon lids.

A proven way to revive cucumbers is to re-fill them with boiling water for 15 minutes. The next step is to pour freshly prepared brine over the vegetables. Unfortunately, such cucumbers will only be used for preparing first courses (for example, pickle).

How to hot pickle cucumbers for the winter using a simple recipe

Ingredients for a 3 liter jar:

1.7-2 kg of cucumbers;
2 pcs. bay leaf;
2 dill umbrellas;
2-3 pcs. cherry leaves;
2-3 pcs. black currant leaves;
2-3 pcs. oak leaves;
1 grape leaf (optional);
10 black peppercorns;
Horseradish root - 6 cm;
5-6 cloves of garlic;
0.5 pcs. hot pepper (optional);
2 tbsp. spoons of salt;
3-4 tbsp. spoons of sugar;
0.5 tsp. citric acid.

If you are scared by so many ingredients, I can reassure you: for the first time it is quite enough to add dill, bay leaf, garlic, and peppercorns. The remaining spices and leaves on the list are desirable, but not required. The cucumbers will still come out crispy and flavorful.

But if you try and put everything listed, the taste will exceed your wildest expectations! Everyone you know will eat it and praise it, and then ask for the recipe.

Preparation:

Preparing cucumbers is no different from the cold pickling method. We select, wash, soak.
We process the jars and lids: wash them well, scald them with boiling water. The lids can be sterilized with boiling water for about five minutes.
Place peppercorns, dill umbrellas, leaves (whatever you have), and chopped garlic cloves on the bottom of the jar.
Then place the cucumbers very tightly. It is better to place the bottom layer vertically, then compact the cucumbers horizontally and obliquely. With the hot pickling method, vegetables can shrink even further in size, so density is of great importance.
Fill the cucumbers with water brought to a boil (1.5 liters per 3 liter jar), cover with treated lids.
Wrap up to keep warm (with a towel or blanket). Wait for three minutes.
Then drain the water.
We repeat the operation, but now we keep the cucumbers in boiling water for about five minutes. To do this, heat a new portion of water and pour out the first portion.
Pour water from the jar into a saucepan and prepare the brine. For one and a half liters of water, take 2 tbsp. spoons of table salt and 3-4 tbsp. spoons of sugar. It retains the color and elasticity of the cucumbers, but will not be felt at all in the brine.
Pour citric acid (0.5 teaspoon) into a jar and pour in boiling brine. In this recipe, as in the previous one, cucumbers are prepared without vinegar. And citric acid promotes excellent storage of your preserves.
We roll up the jars with lids, turn them over, and wrap them in a warm blanket. Now let it cool down slowly (about a day or two). Then the cucumbers turn out even tastier.

You can also store jars of cucumbers prepared in this way in your home pantry.