Crispy cucumbers in jars for the winter: hot salt

There are dishes that cannot be imagined without the addition of crispy pickles. So, we hot salt crispy cucumbers in jars for the winter. In order not to spoil the taste and not get soft and flabby fruits in winter, we will tell you about the advantages of this method, teach you how to pickle cucumbers without vinegar with aspirin and how to close them under a nylon lid.

General recommendations for pickling cucumbers

Harvesting begins with the correct selection of fruits. If you grow cucumbers in your garden, choose the varieties Nezhinsky, Muromsky, Debut, Parquet.

When buying at the market, choose fruits:

• small size – up to 8 cm;
• lumpy, covered with black spines;
• with thin, porous skin;
• undamaged, straight, not overripe.

Cucumbers with white spines and thick, rough skin are not suitable for pickling - salt does not penetrate inside such fruits well.

When starting to prepare cucumbers for the winter, decide how you will close them - hot or cold.

General rules for pickling cucumbers:

• use fruits of the same size;
• pack them tightly into jars;
• adhere to the proportions of spices and salt;
• pickle freshly harvested crops;
• Sterilize jars and lids.

Spices are of great importance in preservation. For pickling, the “classic” composition is usually used (proportions for a three-liter jar):

• leaves, horseradish root – 1 pc.;
• dill inflorescences – 1 pc.;
• black currant leaves – 4 pcs.;
• garlic – 3-4 cloves;
• salt – 3 tbsp. l.

Some housewives add cherry, oak, and bay leaves. Hot peppers are used for spiciness and allspice for aroma.

Features of the hot method

Hot pickling of cucumbers in jars for the winter has its own characteristics. Salt is done in two ways: by pouring boiling water 2-3 times or using sterilization.

Attention! When pouring twice, the jars are carefully wrapped for better heating. After sterilization, cool quickly without wrapping.

Preparing cucumbers and containers

Hot salting for the winter begins with preparing the container. The jars are washed with baking soda and calcined in the oven:

• 1 l – 10 minutes;
• 3 l – 15 minutes.

Boil the lids in water for 3-5 minutes.

Advice. If you use the sterilization method, you don’t need to boil the lids and jars, just wash them thoroughly. During cooking, they are sterilized along with cucumbers.

Fruit preparation:

1. Select smooth cucumbers of small size - 5-8 cm.
2. Thoroughly clean from dirt and wash.
3. Keep in cold water for 4-6 hours.

Some housewives cut off the ends of the fruits to speed up salting when they need to get quick results. This does not affect the taste of cucumbers.

How to hot pickle cucumbers

There are many recipes for hot pickled cucumbers for the winter. Each of them has its own spices and proportions. We offer the most successful recipes for pickling cucumbers for the winter in a three-liter jar.

With vinegar

Spicy lovers can indulge themselves preserved with vinegar. This product is stored on home shelves without worrying about the jars exploding or the pickles spoiling.

Pickling cucumbers with vinegar is done by pouring twice.

Spices are placed in the prepared container:

• horseradish leaf – 1 pc.;
• dill inflorescence – 1 pc.;
• black currant leaf – 4 pcs.;
• garlic – 3-4 cloves;
• salt – 2 tbsp.l. without slide;
• sugar – 1 tbsp. l.;
• hot peppercorns, allspice - optional.

Prepared fruits are placed on top in a dense layer. Pour boiling water over, cover with a lid and leave to steam for 15-20 minutes. Then the water is poured into the pan. Add salt and sugar and cook the brine for 3-5 minutes. During cooking, the foam is constantly skimmed off. Vinegar is added to the prepared brine, the liquid is poured into a jar and rolled up. The jar is placed in a deep basin, wrapped in a towel and left to cool.

Important! Vinegar is added at the end of cooking - 75 g.

The sterilization method involves separate preparation of the brine.

Brine preparation:

1. Leaves, horseradish root and dill are crushed.
2. Spices are placed in a pan.
3. Add water and cook for 3-5 minutes.
4. At this time, cucumbers are placed in a jar.

After the brine is cooked, the herbs and spices are taken out of it and placed on the cucumbers.

Pour the brine into a jar, cover with a lid and place the jar in a pan of hot water. The water in the pan should not reach the edge of the jar by three fingers. Sterilize for 20 minutes and immediately roll up.

Attention! The sterilization time begins to count down when the water in the pan boils.

Without vinegar

Recipes for pickled cucumbers with vinegar are not suitable for everyone. People who are on a diet, suffering from diseases of the gastrointestinal tract, or diabetics cannot eat them. In this case, a recipe for crispy pickles without vinegar will do. They will taste like barrel ones. The secret of preparation is that the cucumbers are first sour and then sterilized. This preservation is perfectly stored on shelves at home.

Salting process:

1. Spices (traditional set) are placed in the jar.
2. Cucumbers are placed on top.
3. Add 3 tbsp. l. coarse salt without a slide. Salt should not be iodized.
4. Fill with cold purified or settled water.
5. Shake the jar a little to dissolve the salt.
6. Leave for three days to ferment.

During fermentation, the jar is placed in a deep plate so that the brine does not spread.

Sterilization procedure:

1. After three days, the brine is drained and boiled for 3-5 minutes, constantly removing the foam.
2. Cucumbers in a jar are washed with warm water to wash off any mold that has appeared.
3. Pour the boiling brine back into the jar and set to sterilize for 10 minutes.
4. Roll up the jars and, turning them upside down, quickly cool. To do this, water first with warm, then with cold water.

Under the nylon cover

Hot pickling of cucumbers under the nylon cover acceptable if pickles are stored in a cellar or refrigerator. You can do this in one of two ways:

1. Cucumbers are first soured, then they are canned.
2. Use double pouring boiling water.

First way:

1. Cucumbers and spices are placed in jars, poured into 3 tbsp. l. salt, pour cold water and ferment for three days.
2. After this, the brine is drained and put on fire. Boil for 3-5 minutes, skimming off the foam to get rid of the white coating.
3. While the brine is boiling, pour cold water into the jars and rinse the contents 2-3 times.
4. The brine is poured back into the jars and covered with nylon lids. The canned food is cooled and stored in the cellar. The cucumbers themselves are not subjected to hot processing in this recipe. The pickle tastes like barrel pickles.

Second way:

1. Cucumbers and spices are placed in jars.
2. Pour boiling water over for 15 minutes.
3. The water is drained and boiling brine is poured into the jars.
4. Cover with lids steamed in boiling water and allow to cool.

Tight lids are used for preservation. Before sealing, they are boiled, then the jars are immediately closed.

Advice. To get rid of mold, the lids are wiped with vinegar.

Quick salting without sterilization

Pickled cucumbers without sterilization are prepared using a hot method quickly and do not require much time.

Procedure:

1. Prepare the brine: boil 70 g of salt in 1 liter of water.
2. The jars are filled with herbs and cucumbers.
3. Pour in hot brine and leave for three days for pickling.
4. After three days, the brine is drained. Wash the cucumbers and herbs 2-3 times in running water without removing them from the jars.
5. Pour in new brine prepared from cold, unboiled water in the proportion of 1 tsp. salt per 1 liter of water.

Cover with iron lids and store on shelves.

With aspirin

Lovers of lightly salted cucumbers will appreciate pickling with aspirin. This recipe is suitable for those who cannot eat dishes with vinegar. Aspirin is a preservative with antibacterial properties.

Important! Before use, aspirin is crushed.

Ingredients:

• cucumbers – 2-2.5 kg;
• peppercorns – 3 pcs.;
• dill greens - to taste;
• garlic – 3 cloves;
• onions – 1-2 pcs.;
• aspirin tablet – 2 pcs.;
• horseradish root – 1 pc.;
• bay leaf – 3-4 pcs.;
• salt – 45 g;
• currant leaves – 3 pcs.;
• water – 1.5 l.

Procurement process:

1. Spices and herbs are placed in sterile jars.
2. Place onions and cucumbers cut into rings on top.
3. Add crushed aspirin.
4. Salt is diluted in water and boiled for 3 minutes.
5. Pour brine over the cucumbers and roll up the lids.
6. Cover the jars warmly until they cool down.

Preservation is stored at home; it does not produce sediment or cloudiness.

Advice. Together with aspirin, you can add 1 tsp. citric acid for a little sourness.

Cooking tips

Each housewife has her own secrets for hot pickling cucumbers. Some of them:

1. To make it convenient to drain hot brine from jars, use a special lid with holes.
2. Before twisting, add a few mustard seeds or 1 tbsp. l. vodka. Then the banks won't explode.
3. A small piece of horseradish on top of the jar will prevent mold from forming.
4. Oak bark will help you get crispy cucumbers.
5. If you need to quickly pickle, pierce the fruits with a fork.

Storage recommendations

It is important not only to prepare the pickles deliciously, but also to preserve them. If preserved properly, you can consume cucumbers for up to 3 years:

1. Sterilized cucumbers are stored on shelves in heated, dry rooms.
2. Conservation, closed by pouring twice without sterilization, can “take off” in hot weather. It is recommended to store such preparations in cool rooms.
3. Pickles under a nylon lid are stored only in the refrigerator or cellar.
4. The use of vinegar or aspirin extends the shelf life to 3 years.

Read also:

Delicious crispy lightly salted cucumbers: how to cook with cold brine.

The best recipes for cold pickling cucumbers for storing in an apartment in winter.

How to pickle cucumbers in a bucket for the winter in a cold way.

Conclusion

You can hot pickle cucumbers in jars for the winter using sterilization or pouring boiling water. A “classic” set of spices for preservation or new ingredients, for example, aspirin, are added to the jars. If there is enough space in the refrigerator, the pickles are covered with nylon lids and stored there.