Cold method of pickling cucumbers: recipes

Cold pickled cucumbers are an indispensable product on the table, especially in winter. They turn out piquant, crispy and very tasty; they go well with potato and cereal dishes, fried meat and stewed fish. Without sterilization, the product retains almost all useful elements. There are a lot of recipes for cold pickling, and each of them requires strict adherence to the instructions.

General recommendations for pickling cucumbers

The right time for pickling cucumbers is mid-July. In order for the pickles to turn out juicy, crispy and last until spring, it is important to correctly select raw materials.

When growing vegetables yourself, seeds for planting are purchased marked “pickling”. Typically, such varieties are characterized by their small size, regular oval shape and soft, delicate taste. They have few seeds (about 20%), thin skin and dense pulp without voids, and the surface is covered with many prickly pimples. During washing, the spines fall off, exposing the tops of the tubercles. As a result, the skin becomes porous, which makes the cucumber pickle faster.

When buying vegetables for pickling, experienced housewives choose young and elastic fruits 9-13 cm long, no more than 4 cm in diameter and always covered with black thorns. Their quality is checked by lightly pressing the skin with a fingernail. If they are fresh, the thin, elastic skin will burst with such an action.

Damaged, overgrown, or with obvious distortions should not be salted.Due to a violation of integrity, the product may deteriorate, and overgrowths with a large number of seeds are not as dense and do not have a crunchy taste.

Reference. Green vegetables intended for pickling do not turn yellow for a long time, so they do not lose quality during long-distance transportation.

When making pickles and to obtain aromatic and crispy products, experienced housewives use the following tricks:

1. Some varieties have a slight bitterness. To get rid of it, soak cucumbers in cold water for 2-3 hours.
2. Then wash thoroughly and dry on a regular table towel. Place in jars dry, without any remaining running water.
3. Water for brine is taken from well, spring or filtered water; chlorinated water from the tap is not suitable.
4. The salt used is rock salt, non-iodized.
5. To obtain crunch, currant, cherry, oak leaves, horseradish root, and sometimes add vodka.
6. To improve the taste, dill, parsley, carrots, onions, garlic, mustard seeds, basil, and marigolds are used, which add piquancy to canned food. Mustard seeds give cucumbers their density, while garlic makes them a little softer.

How to cold pickle for the winter

Pickling cucumbers without boiling water (using the cold method) is much easier and faster than using the classic method. This is a suitable option for housewives who save their time.

What is the essence of the cold method?

When clogging in this way, vegetables are not doused with boiling water several times and not sterilized and fill it with cold brine. It preserves all the beneficial substances of cucumbers, while boiling water destroys many of them.

Vegetables have very different taste qualities from preparations made using the hot method.Many lovers of cold pickles claim that such cucumbers are more tasty and fragrant.

Nylon caps are usually used for sealing.

Cold pickled cucumber recipes

The easiest way to pickle cucumbers is cold. If done correctly, the method ensures that the jars will not explode.

Crispy cucumbers with water

To prepare pickles, you will need to prepare the following products (per 1 liter jar):

• cucumbers - 600 g;
• allspice - 3 pcs.;
• peppercorns - 5 pcs.;
• hot pepper - 1 pod;
• salt - 2 tbsp. l.;
• garlic - 1 clove;
• dill - 1 umbrella.

Procedure:

1. The cucumbers are thoroughly washed and left in cold water for 1.5 hours.
2. Banks are washed with soda. Dill, garlic and all the pepper are placed on the bottom. After this, the jar is tightly filled with cucumbers.
3. To prepare the brine, pour water into a mug and dissolve salt in it. The liquid is poured onto the cucumbers, and the remaining space is filled with cold water.
4. The jars are closed with nylon lids and sent to a dark and cool place for 4 days.
5. During this time, the cucumbers will absorb some of the brine, so you will have to add it. To do this, dilute 2 tbsp again. l. salts in water and pour the solution into a jar. After this, the cucumbers are removed for long-term storage.

With vinegar

This recipe makes cucumbers crispy and tangy. It takes about 1 hour to prepare.

Ingredients for a 3 liter jar:

• cucumbers - 1.5 kg;
• vinegar - 30 ml;
• garlic - 3 cloves;
• salt - 100 g;
• horseradish - 6 sheets;
• black currant - 3 leaves;
• dill with umbrellas - a small bunch;
• cold water.

Cooking method:

1. Cucumbers are soaked in cold water for 3 hours, after which they are washed thoroughly.
2. The greens are sorted, removing damaged leaves, and washed. The garlic is peeled.
3. Wash the jar with baking soda.Add horseradish, dill and currant leaves.
4. The ends of the cucumbers are cut off from both ends and placed tightly in a jar.
5. For this recipe It is important to use very cold water, so it is first kept in the refrigerator. Add salt and vinegar to a jar of cucumbers. After this, pour cold water, cover with a plastic lid and shake several times so that the salt is completely dissolved and evenly distributed.
6. The jar is stored in a cool place.

With mustard

With mustard powder, pickled cucumbers acquire an interesting taste.

For 2 1 liter jars you will need the following ingredients:

• cucumbers - 0.8 kg;
• salt - 2 tbsp. l.;
• mustard powder - 2 tbsp. l.;
• any sweet pepper - 3 pcs.;
• allspice - 6 grains;
• hot pepper - 1 pc.

Step-by-step cooking process:

1. Cucumbers are filled with water in a large container and left for 3 hours. This will remove the bitterness from them.
2. Using laundry soap, wash canning jars and lids.
3. All types of peppers are placed at the bottom of the jars.
4. Cut off the ends of the cucumbers on both sides and tightly fill the preservation containers with them.
5. Everything is filled with brine. To prepare it, dilute 2 tbsp. l. salt in 2 liters of water.
6. The neck of the cans is covered with polyethylene and secured with rubber bands. They are left like this for 3 days. During this time, the brine will become cloudy.
7. During the fermentation process, the foam is regularly skimmed off.
8. After 3 days, add 1 tbsp to each jar. l. mustard powder. After this, the cucumbers are allowed to brew for another 6 hours.
9. Pour the brine into a saucepan, add 1 tbsp. water and boil for 5 minutes. The lids are washed and sterilized with boiling water.
10. While the brine is boiling, the foam is constantly removed. After 5 minutes, remove and cool to room temperature.
11. The jars are filled, rolled up and sent to a cool place for storage.

These cucumbers have a slightly strange and unattractive appearance. But taste very unusual and has a slight bitterness.

With horseradish and garlic

Required ingredients for 3 liter jar:

• cucumbers - 1.7-2 kg;
• medium-sized carrots - 1 pc.;
• garlic - 1 large head;
• dill - 3 umbrellas;
• horseradish root - 2-3 small pieces;
• coarse salt - 2 tbsp. l.;
• vinegar - 10 ml;
• allspice and black pepper - 5 pcs.

Cooking instructions:

1. Horseradish and garlic are cut into circles. Half is placed at the bottom of the jar.
2. Fill it halfway with cucumbers. Also add carrots, cut into circles.
3. Place the remaining horseradish and garlic on top, add black and allspice.
4. After this, the jar is filled to the top with cucumbers.
5. Add dill and vinegar, pour in a brine of water and salt and cover with gauze. Leave to infuse for 3-4 days at room temperature.
6. After this time, remove the foam, drain the brine and bring it to a boil.
7. After cooling, it is poured back into the jar.

Pickled cucumbers with horseradish and garlic are crispy and “strong.”

With vodka

An unusual preparation option is pickled cucumbers with the addition of vodka. It is this drink that gives them their unique crunch.

You will need the following ingredients:

• cucumbers - 5 kg;
• brine - 50 g of salt per 1 liter of water;
• garlic - 12 cloves;
• dill seeds - 3 tbsp. l.;
• cherry leaves - 12 pcs.;
• horseradish root - 6 small pieces;
• vodka;
• hot peppers;
• celery - 3 branches.

Cooking process:

1. The greens and cucumbers are washed and allowed to dry a little.
2. Three-liter jars are washed with soap.
3. Pour 1 tbsp into the bottom of each. l. dill seeds, add a branch of celery and 2 pieces of horseradish.
4. The garlic is cut into circles and distributed evenly among all containers.
5. Add 3 hot pepper rings to each jar.
6. Place the cucumbers tightly until halfway through. Add 2 tbsp. l. salt and fill the jars to the top with filtered water. Close with lids and leave for 30 minutes. After this, the jars are shaken to mix the settled salt.
7. Leave to infuse for 3 days.
8. The brine is drained and boiled for 5 minutes. At the same time, metal lids are scalded.
9. Add 50 g of vodka to each jar, add brine and roll up.
10. Keep the jars upside down while cooling.

The brine turns out very cloudy, but this should not bother you. The cucumbers will be tasty and crispy.

Features of storing workpieces in the apartment

For storage, the blanks are placed in a cool place: refrigerator, cellar, balcony or loggia. At temperatures from -1 to +4°C, the shelf life of such cucumbers is 8 months.

Once opened, jars of pickles are good for use for 2 weeks.

Pickled cucumbers are also stored in the freezer, but they are placed there without brine.

Conclusion

Cucumbers are pickled cold according to different recipes. There are several dozen of them. There is no ideal among them, because each person has his own taste. Don't be afraid to experiment, and then you will find the best recipe for yourself.