Delicious recipes for the winter: crispy pickled cucumbers in jars without sterilization

Pickled cucumbers are good for health. During the fermentation process, lactic acid is formed, which normalizes the intestinal microflora and has a positive effect on the functioning of the stomach. Fermented snacks turn out juicy and tasty, they are easy to prepare. The snack does not require sterilization, which saves time and effort. Let's look at popular recipes for crispy pickled cucumbers for the winter in jars without sterilization, and learn the secrets of their preparation and storage.

Features of cucumber starter

Vinegar is not used for sourdough, so the dish turns out tender. Lactic acid acts as a preservative and preserves the benefits, taste and elasticity of vegetables. It prevents the development of bacteria and gives the snack a sweet and sour tint. Greens are fermented from one day to a month, depending on the recipe.

Interesting! In addition to cucumbers, pickling helps preserve the taste and benefits of cabbage, peppers, lemons, watermelons, pumpkins, tomatoes and other fruits and vegetables.

Benefits of fermentation

To the benefits pickling include the healthy composition of dishes. Their moderate consumption lowers blood cholesterol levels, reduces swelling and removes excess fluid. In the winter season, pickled cucumbers saturate the body with vitamins A and C, which protect against flu and colds.

Important! Fermented foods are softer than raw ones, so they are consumed by older people who have dental problems. But due to the high acid content, such vegetables should not be consumed by people with gastritis or ulcers.

Preparing the container and ingredients

Glass jars are chosen for pickling. The container must be solid, without cracks or scratches. During the cooking process you will need plates, a basin, forks and knives. All kitchen utensils must be clean. Close the jars with nylon lids.

The cucumbers should be uniform in size, firm and crispy. Cooks choose varieties with pimples - the dishes turn out more juicy and tasty. Before pickling they are soaked in cold water for two hours. Greens and other vegetables are washed under cool water and wiped dry. Before cooking, check the expiration date of spices and herbs.

Recipes for the most delicious pickled cucumbers without sterilization

Pickled cucumbers for the winter without sterilization can be combined with any dishes - pilaf, shish kebab, manti, borscht and others. This versatile appetizer is suitable for both family celebrations and everyday lunches.

With oak leaves

At the dacha or in the garden, such cucumbers are prepared in wooden barrels - the wood gives the vegetables crunch and elasticity. In apartments, jars are used for pickling.

Interesting! Oak leaves have antiviral and antimicrobial effects. They enrich the snack with flavor and beneficial properties. Leaves of different sizes are used for preparation. The main thing is that they are fresh.

List of ingredients:

• 2 kg of cucumbers;
• 7 oak leaves;
• 1.5 liters of water;
• 5 dill umbrellas;
• 1 head of garlic;
• 80 g salt.

How to cook:

1. Cut off the ends of clean vegetables and soak in a basin in cold water for an hour.
2. Scald the dill umbrellas and oak leaves with boiling water and place them on the bottom of the jars.
3. Place cucumbers and peeled garlic cloves on top.
4. Cover with remaining oak leaves.
5. Pour salt into the water, mix and pour into jars. Leave for 20 minutes.
6. Pour the brine into a saucepan and boil, pour back into the jars.
7. Organize the oppression and leave the snack for 4 days at room temperature.
8. Close and put in the refrigerator.

Under the iron cover

Vegetables can be stored under an iron lid for up to two months. The best place for storage is a dry and ventilated cellar or basement.

For preparation you will need:

• 1.5 kg of prickly cucumbers;
• 5 cloves of garlic;
• 60 g coarse rock salt;
• 6 dill umbrellas;
• 4 cherry leaves;
• 4 red currant leaves;
• sprigs of cloves to taste;
• 2 liters of water.

Cooking technology:

1. Wash the cucumbers.
2. Scald the leaves and greens with boiling water and dry.
3. Peel the garlic and place all ingredients in a container.
4. Mix water with salt and pour over cucumbers.
5. Cover with a plate and place under pressure in a dark place.
6. After 6 days, pour the brine into a saucepan and bring to a boil. Pour back into the jar.
7. Roll up and cool. Store in the cellar.

With mustard

Mustard saturates vegetables with a spicy, spicy aroma. Appetizers are served as a complement to main courses.

List of ingredients:

• 3 kg of cucumbers;
• 40 g mustard powder;
• 1 head of garlic;
• 5 dill umbrellas;
• 10 black peppercorns;
• 4 leaves of horseradish;
• 4 oak leaves;
• 110 g salt;
• 3 liters of water.

Cooking method:

1. Wash the oak and horseradish leaves and place them in the bottom of a clean jar.
2. Wash the cucumbers and place them on top of the leaves. It is recommended to use gherkins - small cucumbers 5-7 cm long.
3. Peel the garlic and cut the cloves in half. Mix with mustard and pour into a jar. You can also use mustard seeds - they will become soft during the fermentation process.
4. Add coarse salt, black pepper, dill umbrellas.
5. Fill with cold, clean water and leave under pressure for three days in a warm place.
6. Drain the brine and boil. Cool and pour back into the jar.
7. Place in a dark place for an hour, then cool.
8. Close and put in the refrigerator.

Under the nylon cover

Vegetables under a nylon cover Store in the refrigerator; they are not suitable for the basement or cellar.

Reference. For preparations, dill, parsley, black and red pepper, cloves, bay leaves, basil, caraway seeds, mint, and rosemary are used. Add spices to your taste, but there should not be a lot of them.

List of ingredients:

• 1.5 kg of cucumbers;
• 80 g salt;
• 3 cloves of garlic;
• 4 dill umbrellas;
• 3 bay leaves;
• spices to taste.

How to cook:

1. Wash the vegetables in cool water, cut off the ends and leave in cold water for 40 minutes.
2. Wash the greens and transfer to a jar. Pack the cucumbers tightly on top.
3. Pour coarse salt into the water and bring to a boil. Pour the liquid into a jar, cover with a lid and leave in a warm place for 2-3 days.
4. Pour the brine into a clean pan and boil again. Skim off the resulting white foam and pour over the cucumbers. Add spices or herbs as desired.
5. Close with nylon lids.

Cold way

The cold method does not require special culinary skills - the snack is easy to prepare.

List of ingredients:

• 1 kg of cucumbers;
• 10 cherry leaves;
• horseradish root to taste;
• 4 dill umbrellas;
• 4 cloves of garlic;
• 1.5 liters of water;
• 70 g salt.

How to cook:

1. Wash the cucumbers, cut off the ends and soak in cold water for five hours.
2. Fill the jars with cherry leaves, add dill umbrellas and peeled garlic cloves. Grate the horseradish root and add to the ingredients if desired.
3. Mix water with salt, pour into jars, and put under pressure for three days. Keep at room temperature.
4. Close and put in a cellar or basement.

Acidic without sterilization

Citric acid is used to prepare sour snacks - it gives vegetables an interesting and piquant taste.

What you will need:

• 1 kg of cucumbers;
• 30 g citric acid;
• 1.5 liters of water;
• 60 g salt;
• 5 sprigs of dill;
• 10 black peppercorns;
• 4 leaves of horseradish;
• 4 oak leaves;
• parsley to taste.

How to cook:

1. Wash the cucumbers and cut off the ends.
2. Place washed leaves at the bottom of the container, add spices and herbs, pepper and dill. Place cucumbers on top.
3. Fill with cold water and leave for three days in a cool place, for example, on a balcony.
4. Pour the water into a bowl, add salt and citric acid. Pour into jars and leave for 12-25 minutes, then put into a saucepan and put on fire.
5. Cool the liquid and pour into a jar. Organize oppression for two days.
6. For storage, close with a nylon lid.

Sweet and sour

Sweet and sour preparations for the winter are combined with side dishes - rice, boiled and fried potatoes, pasta. The sweet taste comes from cloves and sugar.

What is required for preparation:

• 1 kg of cucumbers;
• 80 g salt;
• 100 g sugar;
• 1 bunch of parsley;
• 20 g ground black pepper;
• 4 cherry leaves;
• 1.5 liters of water;
• basil to taste;
• 3 heads of cloves.

How to cook:

1. Place some of the spices and herbs on the bottom of the jar, and place washed cucumbers on top.
2. Pour brine over everything: add salt and sugar to the water, stir.
3. Top with remaining leaves and add remaining spices.
4. Place under pressure for two days in a warm place.
5. Keep refrigerated.

With onions without vinegar

In addition to cucumbers, onions are used for cooking. It turns out crispy and goes harmoniously with dishes.

Important! For preparations, onions or shallots are used. They are similar in appearance and have a solid structure. Onions add a delicate and juicy flavor to the dish.

For fermentation you will need:

• 2 kg of cucumbers;
• 800 g onions;
• 1 head of garlic;
• 50 g dried dill;
• 2.5 liters of water;
• 100 g salt.

How to cook:

1. Peel the onion and cut into large half rings. Small pieces are not suitable - they will soften in the brine and lose their shape and taste.
2. Wash the cucumbers and soak in cold water for half an hour.
3. Pack the onions and cucumbers tightly, add dried dill and peeled garlic cloves.
4. Prepare the brine, pour in the ingredients, cover with a lid and leave for a day in a cool place.
5. Pour the brine into a clean saucepan and boil. Pour it back into the jar and organize oppression for three days.
6. Close the lid and store.

Country style

A spicy appetizer emphasizes the taste of meat dishes - shish kebab, dumplings, cutlets.

List of ingredients for rustic fermentation:

• 2 kg of cucumbers;
• 40 g horseradish root;
• 1 head of garlic;
• 2 pods of hot pepper;
• 4 dill umbrellas;
• 3 cherry leaves;
• 3 leaves of horseradish;
• 4 blackcurrant leaves;
• 10 peas of allspice;
• 3 bay leaves.

How to cook:

1. Rinse the greens under running water, peel the garlic, and chop the horseradish root using a large grater.
2. Place the greens in a container and press the cucumbers tightly on top. Add horseradish and garlic cloves, hot and allspice.
3. Pour the water into a clean, empty container, add salt and stir. Pour over the snack and place in a cool place for 3-4 days.
4. Drain the brine and rinse the cucumbers under cold water. Throw the greens out of the jars, leaving only the chili pepper and horseradish.
5. Dilute salt in clean water, pour into a jar and roll up. Store in the basement.

On mineral water

The original recipe with mineral water as a brine is liked by children and adults. The cucumbers turn out crispy and flavorful.

Attention! Mineral water cannot be boiled.Due to heating, it changes its composition and loses its properties, ceasing to be useful and healing.

List of ingredients:

• 1.5 kg of cucumbers;
• 2 liters of sparkling mineral water;
• 5 cloves of garlic;
• 1 bunch of tarragon;
• 1 bunch of dill;
• 70 g rock salt;
• 10 black peppercorns.

How to cook:

1. Wash the greens and cucumbers and place them along with the garlic on the bottom of the jar.
2. Dissolve salt in mineral water, pour the resulting brine over the vegetables. Add chopped tarragon and dill.
3. Cover with a plate and leave for 3 days.
4. Close the lid.

Storage Features

Store the workpieces at temperatures from 0°C to +4°C. It is not recommended to leave them in the room - the fermentation process occurs in the heat, and the vegetables quickly peroxidize. If there is a cellar or basement, cucumbers are stored there. If not, place it in the refrigerator.

The jars must be closed with iron or nylon lids. Cucumbers can be stored in glass jars for 1-2 months. Grated horseradish or sugar will help extend the shelf life - these ingredients are added to the finished snack.

Conclusion

Fermenting cucumbers requires fresh and healthy ingredients. Cucumbers should be the same size and shape, green, with thin skin and tubercles. The varieties Zozulya, White Night, and April are used. The vegetables are pre-washed and soaked in cold water so that there are no voids inside.

To prepare the brine, use water and salt. The water must be clean - from a filter or bottled. They buy coarse salt, rock salt. Store jars in the refrigerator, cellar or basement.