Delicious recipes for the winter: cold pickled cucumbers in jars

Cucumbers pickled cold for the winter in jars are a quick and simple preparation that any housewife can handle. Due to the absence of hot marinade, the beneficial properties and rich taste of vegetables are preserved, and additional ingredients in the form of spices and seasonings add piquancy and pungency to the dish.

Features of sourdough

When preserving using the cold method, brine at room temperature is used without boiling.. This method of fermentation significantly saves time and makes the appetizer rich and flavorful.

Vegetables soaked in cool marinade ferment a little longer than with hot pickling.

Peculiarities:

• all ingredients must be carefully selected and prepared;
• salt for canning is used coarse, not iodized;
• water for filling is pre-filtered;
• no acetic acid is used.

The product must be stored strictly in a cool and dark place. with good air exchange.

How to select and prepare cucumbers

Selection and preparation of the main product is an important step in preparing a tasty and crispy snack.

Signs of a suitable fruit:

• elasticity and fresh cucumber aroma;
• absence of spots and yellowish tint;
• juicy pulp without large seeds or voids;
• skin without bitterness.

Fruit size depends on cooking method. So, when pickling vegetables, medium and small-sized specimens are chosen entirely. Large cucumbers from 12 cm are suitable for slicing.

Preparation includes thorough washing, trimming the tails and, if necessary, cutting into circles or bars.

Important! Vegetables that have been in the refrigerator or at room temperature for some time are pre-soaked in water for 3-4 hours for juiciness.

Recipes for crispy cold cucumbers

When preparing aromatic pickled cucumbers without heat treatment add various spices, horseradish, cherry, raspberry and oak leaves, as well as herbs, mustard And vodka.

Reference. Cold brine with diluted bulk components should be left for 3-5 minutes until dissolved.

The simplest recipe

The classic version is found at any feast. Vegetables prepared in this way have a delicate salty taste that goes perfectly with hot dishes.

Ingredients:

• medium-sized cucumbers – 1.5 kg;
• cool water – 1.5 l;
• salt and sugar - 2 tbsp. l.;
• oak leaves, dill and garlic - 2-3 pcs.

Preparation:

1. Place vegetables in a container.
2. Place herbs and garlic between the fruits.
3. Dissolve salt and sugar in water.
4. Pour the brine over the vegetables and roll up.

With horseradish

Including horseradish will transform the preparation, adding piquancy.

Grocery list:

• cucumbers – 5 medium;
• water – 1.5 l;
• a leaf of horseradish, cherry and raspberry;
• dill – 2 sprigs;
• salt – 2 tbsp. l.;
• black peppercorns – 3 pcs.

Preparation:

1. Place herbs and leaves at the bottom of the jar.
2. Pierce the cucumbers with a fork in several places and place in a jar.
3. Add salt and pepper, pour water.
4. Twist.

Country style

Country-style pickling can be added to various salads and pickles, and also eaten as a side dish.

Ingredients:

• cucumbers – 0.5 kg;
• water – 1 l;
• salt – 1 tbsp. l.;
• sugar – 2-3 tbsp. l.;
• garlic – 2 cloves;
• cherry, currant and raspberry leaves - 2-3 pcs.;
• black pepper – 2 peas.

Cooking method:

1. Cut vegetables into slices or bars.
2. Place in a jar mixed with herbs and garlic. Add pepper.
3. Dissolve the bulk ingredients in water and pour into a jar.
4. Twist.

Take note:

Recipes for crispy cucumbers without sterilization for the winter

Features of pickling cucumbers with citric acid

Acute

The spice of the pickling is given by a mixture of peppers.

Grocery list:

• small cucumbers – 1 kg;
• water – 1 l;
• salt – 1 tbsp. l.;
• mixture of peppers – ground, peas, red hot – 1-2 tsp.

Preparation:

1. Place vegetables in a jar.
2. Add salt and hot spices.
3. Pour in water and close the lid.

If desired, you can add 1 tsp to the brine. hot chili sauce.

Spiced

Fresh herbs and seasonings make the dish more spicy and fragrant.

Ingredients:

• cucumbers – 500 g;
• water – 0.5 l;
• salt and sugar - 1.5 tbsp. l.;
• a pinch of ground pepper;
• greens - dill, basil, parsley, tarragon, thyme, cumin, cloves - 2 pcs.

Pour cold water over the cucumbers, placed in a jar and covered with herbs and peppers, and roll up. Transfer to storage location after 3-5 days.

With mustard

Preparation with mustard made from chopped vegetables diversifies your everyday breakfast, for example, as an ingredient for sandwiches.

Ingredients:

• medium-sized cucumbers – 5 pcs.;
• water – 1 l;
• salt and mustard - 1 tbsp. l.;
• peppercorns – 3 pcs.;
• dill - 1-2 umbrellas;
• parsley - 1 sprig.

Cooking method:

1. Prepare a cold brine by diluting salt in water.
2. Fill the container with vegetables and herbs, arranging the products densely.
3. Pour in brine.
4. Sprinkle mustard on top and close with a lid.

Mustard for pickling is used only in powder or grains.

With vodka

Vodka plays the role of a preservative, preventing the proliferation of microorganisms and bacteria.

Grocery list:

• small cucumbers – 6-7 pcs.;
• salt – 1.5 tbsp. l.;
• black pepper – 4 peas;
• dill and parsley - 1 sprig each;
• vodka – 2 tbsp. l.;
• water – 700 ml;
• garlic – 4 cloves.

Preparation:

1. Place all ingredients except water and salt in a jar.
2. Dilute the salt in 200 ml of water and pour into a jar.
3. Add the remaining water and close the lid.

Under the nylon cover

The soft plastic lid is a convenient and quick way to seal. Mainly used for 1 and 2 liter containers.

Ingredients:

• cucumbers – 0.5 kg;
• water – 1 l;
• greens to taste - dill, parsley, tarragon, currant leaves, cherries - 2 pcs.;
• red currant – 1 sprig;
• salt – 1.5-2 tbsp. l.

Preparation:

1. Place the greens and vegetables in a jar.
2. Place a sprig of currant on top.
3. Pour brine made from water and salt over the food and close with a soft lid.
4. Place the jar upside down for 1-2 days.

Under the iron cover

Sealing with an iron lid gives cucumbers a special aroma, making them look like barrel cucumbers.

Grocery list:

• cucumbers – 3-4 kg;
• water – 3 l;
• salt – 2-3 tbsp. l.;
• garlic – 5 cloves;
• oak and cherry leaf;
• parsley - 1-2 sprigs.

Preparation:

1. Place vegetables, garlic and herbs in a jar.
2. Dissolve salt in a glass of water and pour over the preparation.
3. Top up with clean water and cover with an iron lid.

Tips for fermenting cucumbers

To ensure that the preparation does not spoil and the vegetables do not lose their juiciness, aroma and crunch, experienced housewives use the following tricks:

• adding an oak or bay leaf will help keep the fruits strong, preventing them from softening;
• a 1:1 proportion of sugar and salt will make the product more salty, and if you add more salt to the sugar, the snack will acquire a sweetish taste;
• a spoonful of mustard will prevent damage to the workpiece;
• Unfiltered tap water can spoil the taste of the product due to the presence of chlorine.

It is recommended to dilute cold marinade in enamel or glassware.

Conclusion

Cold pickling of vegetables is a time-saving way to prepare a popular snack. A workpiece rolled without heat treatment will not explode. Spices and herbs change the taste of a traditional dish from hot-spicy to soft vegetable.