6 most delicious recipes for pickled cucumbers in a pan

Do you want pickled or pickled cucumbers, but don’t want to wait? You are at the right place! We have selected six very diverse recipes: hot, cold, spicy or as a barrel, and a couple of others.

The uniqueness of the method of pickling in a pan is that you can taste the cucumbers within a few days. And if you have a desire to save them until the next season, at the end of the article we will tell you how to do this.

Which cucumbers are suitable

Variety doesn't really matter. Those vegetables that you are used to salting and pickle in jars for the winter.

Preparing vegetables

Firstly, the fruits must be mid-ripening. There is no need to salt overripe cucumbers in a saucepan, make them lightly salted.

Secondly, do not use vegetables with defects - dark spots, rot, scratches. There is no point in cutting them out - the cucumber will lose its appearance, and the pickling will be uneven, or even completely spoiled. Select exclusively whole vegetables with bright green, elastic skin.

Rinse the vegetables under running water, preferably cool. After this, fill a bowl with cold water, you can even add ice, and soak the cucumbers for 3-4 hours. After this time, dry the cucumbers on a towel and cut off the ends on both sides.

Preparation is simple and no blanching or pre-freezing is required. The main thing is to choose ripe, firm cucumbers and soak them thoroughly. This will remove the bitterness and make the peel more pliable. Such fruits absorb the aroma of spices and spices as much as possible.

Recipes for pickling cucumbers in a pan for the winter

We present to your attention six different recipes. Do not forget about the initial preparation of the fruit, which is described above. During the harvesting season, we strongly recommend trying to pickle cucumbers in a saucepan in two or three ways. This way you will choose the most suitable one for your family, and you will always have something to treat your guests.

Cold way

This is a classic pickling option. You will need a large enamel pan. The recipe is for 10 kg of vegetables. Of course, you can take less or more; accordingly, vary the amount of other ingredients yourself.

What you will need:

• 10 kg of cucumbers;
• 7 dill umbrellas;
• 30 currant leaves;
• 1 head of garlic;
• 4-5 horseradish leaves (can be excluded from the recipe if desired);
• water (depending on the volume of the pan);
• 70 g of salt per 1 liter of water.

How to pickle:

1. Make sure the pan is clean and dry. Remove foreign odors with baking soda.
2. Sort the prepared cucumbers by size.
3. Divide the garlic into cloves.
4. Coarsely chop the horseradish leaves.
5. Mix all the greens, divide into 3 parts.
6. Place one part of the greens on the bottom of the pan, and place the largest cucumbers on top.
7. Next, cover the vegetables with herbs and garlic.
8. The next layer is cucumbers again, but not so large.
9. The final layer is the remaining herbs and garlic.
10. Considering the size of the pan, dissolve the required amount of salt in cold water. If you are not sure how much will be included, it is better to take more.
11. Stir thoroughly until completely dissolved.
12. Pour the resulting brine over the vegetables.
13. Do not cover the pan with a lid; press the vegetables down with something heavy.
14. Cucumbers should be kept in a dark place under pressure for at least 50 hours.
15. After the required time, remove the pressure.Cover the pan with sterile gauze. Pay attention to its integrity. It is unacceptable for fibers to float in vegetables.
16. Store cucumbers in a cool, dark place without removing them from the pan.

Important! Be careful with spices. Cold pickling often causes vegetables to become moldy. Therefore, do not use oak, cherry or raspberry leaves. Omit the onion rings.

Hot way

This method allows you to salt delicious cucumbers much faster.

Ingredients:

• 3 kg of cucumbers;
• 1.5 tbsp. l. salt per 1 liter of water;
• 5 dill umbrellas;
• cherry and currant leaves to taste;
• 5 cloves of garlic;
• horseradish leaves optional.

Cooking method:

1. Prepare the cucumbers, don't forget to cut off the ends on both sides. Pierce fruits that are too large at the ends with a toothpick.
2. Leave the leaves whole or chop them. It all depends on your preferences.
3. Place some of the greens on the bottom.
4. Place the larger cucumbers on top.
5. Place the garlic between the fruits.
6. Place smaller ones on top of large cucumbers.
7. Place the remaining herbs and garlic at the very top.
8. Set the water to boil.
9. As soon as the water begins to bubble, add salt. Don't forget that 1.5 tbsp. l. are designed for 1 liter of water, not for the entire recipe.
10. Mix thoroughly for 3 minutes.
11. Pour the boiling marinade over the vegetables in the pan.
12. Press down with pressure.
13. Leave for 24 hours.
14. You can take samples from cucumbers within a day.

Note! Horseradish leaves make vegetables firmer and crispier. If you like soft cucumbers, omit this ingredient from the recipe.

Cucumbers in a pan like barrels

Barrel cucumbers are familiar to many. Especially those who spent their childhood in the village with their grandparents. In urban conditions, it is also possible to pickle vegetables with the same taste.The number of ingredients here increases significantly, but the taste is worth it.

Ingredients:

• 3 kg of vegetables (you can take slightly overripe ones);
• 2 liters of water;
• black peppercorns to taste;
• 2 tbsp. l. mustard powder;
• 1 tsp. mustard seeds;
• 1 head of garlic;
• 6 buds of cloves;
• 150 g salt;
• several cherry and currant leaves;
• 3-4 bay leaves;
• 2-3 leaves of horseradish.

Cooking method:

1. Prepare the cucumbers.
2. Chop the garlic.
3. Place all the herbs, garlic, cloves, bay leaves, mustard seeds and peppercorns on the bottom of the pan.
4. Prick large cucumbers with a fork or toothpick.
5. Place the fruits tightly in the pan. Start filling the container with large vegetables.
6. Boil the water. Dissolve salt in boiling water and bring to a boil again.
7. Fill the pan with boiling water.
8. Pull the gauze over the top.
9. Sprinkle mustard powder over the gauze. Try to do this evenly over the entire area.
10. Press down on top with something heavy.
11. Place in a cool place out of direct sunlight for two weeks.

Important! For two weeks there is no need to remove the pressure and check what is under the gauze. This way you risk introducing excess air, which will cause spoilage of the product.

Recipe without vinegar

Ingredients:

• 1 kg of cucumbers;
• 1 liter of water;
• 5 currant leaves;
• 1 horseradish leaf;
• 2 cherry leaves;
• 1 sprig of dill;
• peppercorns to taste;
• 1 pod of hot pepper;
• 50 g salt.

Cooking method:

1. Chop the greens.
2. Finely chop the hot pepper.
3. Place cherry, currant and horseradish leaves on the bottom of the pan.
4. Then place the chopped pepper.
5. Spread the vegetables compactly on top.
6. Sprinkle chopped dill on cucumbers.
7. Dissolve salt in cold water.
8. Pour cold marinade over vegetables.
9. Place under pressure.
10. You can try it in 3-4 days.

Crispy pickled cucumbers

Ingredients:

• 8 kg of cucumbers;
• horseradish root;
• 3 leaves of horseradish;
• 10 cherry leaves;
• 3 oak leaves;
• 10 dill umbrellas;
• 3-4 heads of garlic;
• 6 tbsp. l. salt per 3 liters of water.

Cooking method:

1. Prepare the cucumbers.
2. Grate the horseradish root or finely chop it.
3. Chop the garlic.
4. Place cherry, horseradish and oak leaves on the bottom of the enamel bowl.
5. Place the vegetables tightly on top, adding the garlic last.
6. Place the dill at the very top.
7. Dissolve salt in cold water, taking into account the proportions.
8. Pour cold marinade over vegetables.
9. Place a weight on top. A heavy jar that can be placed on a cutting board or flat plate will do.
10. Fold the gauze several times and cover the pan.
11. Place in a dark and cool place for 5 days.

Attention! If you notice mold, bubbles or foam under the gauze, simply remove it carefully. This is not a sign of a spoiled product, but a normal occurrence. This is how the result of fermentation is manifested, without which sourdough is impossible.

Spicy spicy cucumbers

Ingredients:

• 3 kg of cucumbers;
• 2 tbsp. l. salt per 1 liter of water;
• 1 tsp. mustard seeds;
• 1 horseradish root;
• 4 currant leaves;
• 0.5 tsp. ground red pepper;
• 1 dill umbrella.

Cooking method:

1. Don't forget to soak the cucumbers, cut off the ends on both sides and pierce the large fruits with a fork.
2. Grate the horseradish root on a fine grater or chop it.
3. Place currant leaves at the very bottom of the pan.
4. Place cucumbers on top.
5. Then add the chopped horseradish root.
6. Add mustard seeds.
7. Add dill umbrellas.
8. Dissolve salt and 0.25 tsp in water. ground red pepper.
9. Before pouring, the remaining 0.25 tsp. pour pepper into the pan. Try to do this evenly throughout the entire container.
10. Pour cold brine over vegetables.
11. Place pressure on top.
12. Place in a dark and cool place for 50 hours.

Read also:

The most delicious recipes for cucumbers with citric acid.

The benefits and harms of cucumbers with honey for the human body.

What are small cucumbers called?

How to store such cucumbers

The main rule is no sunlight. Cellars and cold corridors are ideal for storage. There are no problems with this in private houses; almost everyone has an underground floor. Please note that these cucumbers will not be stored for long. If you want to not only treat guests on a certain day, but also preserve vegetables for the winter, after pickling or fermenting them in a saucepan, you need to roll them into jars.

This is done very easily as follows:

1. Pour the liquid into a saucepan.
2. Throw away the greens.
3. Sterilize the jars.
4. Place fresh herbs on the bottom. If you don’t have one, black peppercorns and bay leaves will do.
5. Fold the cucumbers tightly.
6. Put the marinade that you drained to boil on the fire.
7. Pour the boiling marinade into the jars and leave for 12 minutes.
8. Drain the marinade. If there is not enough water, feel free to add it. Boil again.
9. Fill again. Leave for 5 minutes and repeat the procedure.
10. Roll up the jars after the third filling with boiled lids.
11. Turn over and wrap. Send for long-term storage after 48 hours.

Advice. Since the recipe does not require vinegar, the jars can be sterilized for 10 minutes after double or triple filling. An alternative method is to add a crushed aspirin tablet to each jar during the third fill.

If you have a cellar that maintains a comfortable temperature for vegetables, cucumbers will be preserved in a saucepan until winter. But don't forget to remove the pressure.

Let's sum it up

So, pickling cucumbers in a saucepan is a simple matter. The main thing is clean enamel dishes, well-selected and prepared cucumbers, pressure and a cool place. All conditions are easily met. Try not to change the recipe too much, since pickled cucumbers do not always behave predictably. Some ingredients can simply ruin the whole taste. Remember that mold, foam and bubbles are normal but must be removed before serving.

If desired, you can roll the cucumbers into jars, thereby preserving their excellent taste and increasing their shelf life. However, we recommend eating your vegetables before the new season arrives. Bon appetit!