Recipes for preparing the most delicious cucumbers without vinegar for the winter
The difficulty of preparing seams for the winter is that you need not only to evaluate the current taste, but also to predict its changes. Errors when pickling cucumbers will only be clear after a few months, when the appetizer is served on the table. If you violate the proportions or seaming technology, the product will be spoiled. We suggest you study the basic rules that will allow you to avoid mistakes in the pickling process, as well as try out golden recipes for the most delicious cucumber preparations for the winter without vinegar.
How to pickle cucumbers without vinegar
Often vinegar gives foods an unpleasant aftertaste, so many housewives prefer to pickle cucumbers without it. But this type of conservation has its own special rules.
Basic Rules
For preparation, choose cucumbers of the correct size; do not take long or too large ones. Fruits no longer than 15 cm are ideal for pickling. The best option is cucumbers from your own garden. However, not everyone has the opportunity to grow vegetables; in this case, cucumbers from the market are also suitable. For storage, choose cucumbers without visible defects, those that have not yet turned yellow or shriveled, and are not frozen.
Attention! It is advisable that all fruits be the same size, otherwise the degree of saltiness will be different.
Choose a jar with a wide neck - this will make it more convenient to place and remove cucumbers.
Why salting under iron lids
Covers for blanks are used in different ways - nylon, glass, plastic, iron.The latter have a number of advantages:
- tightly closed, as airtight as possible;
- keep the product in its original form for several years (if properly stored);
- are inexpensive compared to other options;
- disposable, eliminating the need to process them for reuse.
But iron lids have disadvantages:
- difficulty of seaming;
- Harvesting in large quantities takes a lot of time;
- A special key is required to tighten it.
This type of lid has more advantages, so housewives most often use them for winter preparations.
Salting stages
Tasty and crispy cucumbers will be obtained if you follow the pickling steps. Otherwise, the product will turn sour in 2-3 weeks, explode in the middle of winter, or develop an unpleasant aftertaste.
Preparing cucumbers
Cucumbers are washed and the tails are cut off. The cut area is at least 0.5 cm. To remove cucurbitacin from the fruits, which gives a specific bitterness, leave them in cold water for 2-3 hours.
Spices
Spices are an important part of the brine. The percentage and composition of the mixture for pickling and marinades is inherited in some families.
Basic spices: fresh garlic, green dill (stems, umbrellas or twigs), pepper pods or peas and salt. Do not add iodized, finely ground salt; coarse rock salt is ideal.
Additional ingredients: oak or birch bark, celery stalks, cherry leaf with the top of a branch, mint, currant leaves, tarragon, thyme and oregano.
Reference. The crunch will be provided by 2-3 amaranth leaves, the specific aroma will be provided by parsley (seeds) and bird cherry buds.
Capacities
Sterility is one of the conditions for long-term storage. The jars are sterilized in a water bath. You will need a separate container for processing the lids.They are washed and scalded to prevent bacteria and mold spores from getting inside the jar. Even the ribs and surfaces of screw threads require attention. The pan for preparing the brine is also treated with detergent.
Laying cucumbers in containers
A “pillow” of greenery is placed at the bottom of the jar. The fruits are layered with garlic cloves, a pot of pepper, dill and selected seasonings. Do not pack the cucumbers too tightly - it is necessary that the brine washes them on all sides and saturates them evenly.
Preparing the brine
The final taste of cucumbers depends on the brine. For cucumbers that will be stored at a temperature of +20...+25°C, and for cucumbers that are allocated space in the cellar, different brines are prepared.
How to sterilize lids with rubber bands
Sterilization destroys all dangerous bacteria at temperatures of +100°C and above. There are two ways to carry out this procedure - steam and boiling water. Boil the lids without a rubber band.
Steam sterilization:
- Pour water into the pan until it reaches about halfway.
- The colander is installed so that it does not touch the water.
- After the water boils, place the lids in a colander so that the inside is exposed to the escaping steam.
- Close the container with a lid and leave for 12-15 minutes.
- The caps are ready for use.
Boiling water sterilization:
- Pour water into the container and wait for it to boil.
- The lids are placed in boiling water and closed.
- After boiling again, wait 7-10 minutes.
- The lids are ready to use.
Preservation recipes without vinegar
Vinegar - optional ingredient in preparations. It is replaced with currant and cranberry juice or lemon. Thanks to them, the finished product acquires not only a more refined taste, but also an original color.
Cold method: classic recipe
Ingredients for a three-liter jar:
- cucumbers (pre-prepared) – 1.5 kg;
- water (boiled, chilled) – 1.5 l;
- salt – 3 tbsp. l.;
- granulated sugar – 1.5 tsp;
- black pepper (peas) – 7-10 pcs.;
- dill (twig, umbrella, stems) – 4-5 pcs.;
Ingredients for a 1 liter jar:
- prepared fruits – 0.5 kg;
- water – 0.5 l;
- salt – 35 g (1 tbsp.);
- granulated sugar – 0.5 tbsp. l.;
- black pepper – 1-2 pcs.;
- dill, celery stalks, horseradish leaves - 1-2 pcs.
Pre-washed and chopped fruits are placed in jars in layers with herbs and spices. Dense packing will ensure that the final brine is rich - during the pickling process, the cucumbers will produce more juice. Brine is poured after installation.
The jar is placed in a dark place. To prevent the rays from accidentally entering, wrap the container with cloth. At the first stage, store at room temperature. The jars are left for three days, during which time the brine will ferment. Later, the temporary lid is replaced with a permanent one, and the jar is transferred to a cold place.
Important! You need to add water to the jar regularly while the nitrous is forming.
Crispy, with horseradish and garlic
Ingredients for a three-liter jar:
- peeled fruits – 2 kg;
- dill, parsley, horseradish – 3-5 stems;
- peeled garlic – 0.5 heads;
- salt – 35 g;
Ingredients for a 1 liter jar:
- washed and trimmed fruits – 0.8 kg;
- dill, celery, horseradish - 1 pc.;
- crushed garlic – 1-2 cloves;
- salt – 0.5 tbsp. l.
Cucumbers are washed in 2-3 changes of water or under the tap. The tails are cut to a thickness of 0.5 cm. Horseradish, dill, and celery are washed and cut. There is no need to peel the garlic, just crush it with a knife. Fruits and spices alternate in the jar. The first to be placed on the bottom is a “pillow” of greenery.
The brine is prepared in a separate clean container and cooled to +20°C. The brine is poured into a jar, closed with a temporary nylon lid and the container is shaken. If the cucumbers are compacted, pour in the remaining brine. Can be served after 5 hours.
With berry leaves
Ingredients for a three-liter jar:
- processed fruits – 2 kg;
- gooseberries - 0.5 tbsp.;
- garlic – 1 head;
- cherry and currant leaves - 6 and 3 pcs.;
- horseradish, dill - to taste;
- pepper, cloves – 9 pcs.;
- horseradish root – 1 pc.;
- water – 2 l;
- salt – 150 g;
- granulated sugar – 6 tbsp. l.
Ingredients for a 1 liter jar:
- peeled, trimmed fruits – 1 kg;
- gooseberries – 100 g;
- garlic – 4 cloves;
- cherry, currant, apple leaf - to taste;
- horseradish (root) – 3-5 cm;
- dill - 3-4 stems;
- pepper and cloves - 4 peas each;
- water – 1 l;
- salt – 2 tbsp. l.;
- sugar – 3 tbsp. l.
The horseradish is peeled, washed and cut into small longitudinal bars. The container is sterilized, and a “cushion” of greenery is placed on the bottom. Cucumbers are compacted on top, avoid damaging the skin - this will deprive them of their crunch.
Spices, salt and sugar are dissolved in boiling water. The workpiece is poured with boiling water and left for 1-2 hours. The jars are rolled up and left upside down for 2-3 days. To ensure that the workpieces release heat more slowly, they are covered with a blanket. This will also prevent exposure to sunlight. Before long-term storage, the jars are shaken and turned over to their normal position. On the fourth day the product is ready, but can be stored until spring.
Read also:
With cold mustard
Ingredients for a three-liter jar:
- washed and soaked fruits – 2 kg;
- horseradish and cherry greens - 2 leaves each;
- leaf or young shoots of currant – 1 pc.;
- dill umbrella - 4 inflorescences;
- brine - 1.5 liters of water and 1 tbsp. l. salt;
- dry mustard – 2 tbsp. l. without slide;
Ingredients for a 1 liter jar:
- soaked cucumbers – 0.5 kg;
- horseradish, cherry, black currant - 1 sheet each;
- dill (inflorescences) – 2 pcs.;
- brine – 0.5 tbsp. l. salt per 1 liter of water.
- dry mustard – 1 tbsp. l.
Everything prepared for salting is rinsed and cut. Cucumbers are compacted after a “pillow” of greens and branches. After filling the brine, the jar is left for 2 days at room temperature. Covering with a blanket will speed up the fermentation process. Then the brine is replaced with water +25...+30°C, to which only mustard powder is added. Store the workpiece in a cool, dark place.
Simple recipe with vodka
Ingredients for a three-liter jar:
- peeled chopped fruits – 2 kg;
- dill – 3 inflorescences;
- currants (fresh leaf) – 3 pcs.;
- garlic – 2 cloves (pre-crush);
- black pepper - to taste;
- salt – 3 tbsp. l.;
- vodka – 50 g.
Ingredients for a three-liter jar:
- soaked trimmed cucumbers – 0.5 kg;
- dill – 1 inflorescence;
- currants (fresh leaf) – 1 pc.;
- garlic – 1 clove (crush with a knife);
- black peppercorns - to taste;
- salt – 1 tbsp. l.;
- vodka – 20 g.
The garlic is peeled and crushed with a knife. Leaves of fruit trees (plum, apple, cherry) and dill umbrellas are rinsed and dried. Place spices, leaves and cucumbers in layers. The first layer is seasonings. Dissolve salt and vodka in water, pour in canned food and cover with a nylon lid. Store in a cool place. After 3-4 days they can be consumed.
Hot way
Ingredients for a three-liter jar:
- washed soaked fruits – 2 kg;
- dill – 2 inflorescences or stems;
- garlic – 0.5 heads;
- horseradish root – 5 cm;
- pepper – 8-10 peas;
- cherry leaves – 5 pcs.;
- salt – 50 g;
- sugar – 1.5 tbsp. l.;
- citric acid – 1 tsp.
Ingredients for a 1 liter jar:
- cucumbers – 0.5 kg;
- dill – 1 inflorescence;
- garlic – 2 cloves (pre-crush);
- horseradish (root) – 1-2 cm;
- pepper – 3 peas;
- cherry leaves – 2 pcs.;
- salt – 0.5 tbsp. l.;
- sugar – 0.5 tbsp. l.;
- citric acid – 0.5 tsp.
Spices, seasonings and condiments are placed at the bottom of the jar, and cucumbers are placed on top. Pour boiling water over the fruits, then close the lid tightly and let it brew for 15 minutes. At this time, prepare the brine: add salt, sugar, and citric acid to boiling water. The water from the jars is drained and replaced with hot brine. Close the lids as quickly as possible so as not to cool the vegetables.
Fast way
Ingredients for a three-liter jar:
- salt – 3 tbsp. l.;
- granulated sugar - 2 tbsp. l.;
- cucumbers – 2 kg;
- dill (with stems and grains) – 1 bunch;
- garlic – 3 cloves (pre-crush).
Ingredients for a 1 liter jar:
- salt – 1 tbsp. l.;
- sugar – 0.5 tbsp. l.;
- soaked and trimmed cucumbers – 0.5 kg;
- dill - 2 sprigs with umbrellas;
- garlic – 1 clove.
The cucumbers are washed and the tails are cut off, and the greens are rinsed. Dill and garlic are finely chopped and crushed so that the spices quickly release their juice. Cucumbers are placed in jars, lined with garlic and dill. Pour boiling water over and roll up. After cooling, the jars are placed in a cold place for 2-4 days.
Lightly salted cucumbers without vinegar
Ingredients for a three-liter jar:
- salt – 3 tbsp. l.;
- granulated sugar - 2 tbsp. l.;
- prepared cucumbers – 2 kg;
- dill – 1 bunch (branches, inflorescences);
- garlic – 3 cloves;
- cherry leaves and small branches - 3 pcs.
Ingredients for a 1 liter jar:
- salt – 1 tbsp. l.;
- granulated sugar – 0.5 tbsp. l.;
- cucumbers – 0.5 kg;
- dill – 2 stems;
- garlic – 1 clove (peeled and crushed);
- cherry or bird cherry leaves - 1 pc.
The soaked and trimmed fruits, along with chopped garlic and other ingredients, are placed in a container. Since lightly salted cucumbers are not stored for a long time, take a plastic or ceramic box. The container is tightly closed and put in a cool place for 9-12 hours. After this period, the snack is ready to eat.
Sour cucumbers for the winter without vinegar
Ingredients for a three-liter jar:
- cucumbers without tips – 2 kg;
- salt – 3 tbsp. l.;
- dill – 2 stems with inflorescences;
- cherry, apple, horseradish currant greens - 2 pcs each;
- horseradish (root) – 1 piece 2-3 cm.
Ingredients for a 1 liter jar:
- trimmed and soaked fruits – 0.5 kg;
- salt – 35 g;
- fruit tree leaves, shoots – 5-6 pcs. Total;
- horseradish root – 5-6 cm.
Seasonings are placed at the bottom of the jar, and cucumbers are placed on the “cushion” without squeezing. Water is boiled and poured into a jar on top of the fruit. The brine is infused for no more than 3 hours. Then the jars are heated by placing them in a water bath. Spices, roots and seasonings are added to the liquid. Without allowing cooling, the jars are rolled up and left upside down for 2 days. Under a blanket or other dense fabric there is less risk of light entering, leading to souring. On the third day, the seams are turned over and allowed to brew for another 2-3 days.
With aspirin without vinegar
Ingredients for a three-liter jar:
- washed, trimmed fruits – 2 kg;
- dill (inflorescences or branches) – 1 pc.;
- aspirin (standard, uncoated) – 1.5 tablets;
- horseradish (fresh root) – 2-3 cm block;
- garlic – 4 crushed cloves;
- salt – 1 tbsp. l.
Ingredients for a 1 liter jar:
- prepared fruits – 0.8 kg;
- dill - a small branch or umbrella;
- horseradish - a block of root 1-2 cm;
- aspirin – 0.5 tablets;
- garlic – 1.5 cloves (crush);
- salt – 0.5 tbsp. l.
Horseradish and dill leaves are cut and crushed so that the juice comes out faster. There is no need to peel the garlic; just crush it gently with the flat of a knife. Cucumbers, herbs and spices are laid out in layers. They start with a “cushion” of spices and foliage.
Brine proportions: per 1 liter of water – 1 tbsp. l. without a mountain of salt. A sprig of dill and fruit crops is placed vertically between the fruits. Dissolve crushed aspirin in brine, pour in cucumbers and roll up with a warm metal lid. After 3 days the product is ready for consumption.
Important! For canning, take aspirin, which does not contain flavoring additives and is not effervescent. Snacks according to this recipe are not recommended for problems with the gastrointestinal tract and individual intolerance to the drug.
With citric acid
Ingredients for a three-liter jar:
- washed cucumbers without tips – 2 kg;
- dill (branches or inflorescences) – 2 pcs.;
- garlic (unpeeled) – 4 cloves;
- pepper (black, allspice) – 8 peas;
- cherry leaves (you can take apple, bird cherry, plum) - 5 pcs.;
- salt – 1.5 tbsp. l.;
- sugar – 1.5 tbsp. l.;
- citric acid (dry, crystals) – 1 tsp.
Ingredients for a 1 liter jar:
- washed cucumbers without tips – 2 kg;
- dill (umbrellas and stems) – 1 pc.;
- garlic – 2 pcs. (do not peel, crush);
- peppercorns – 3 pcs.;
- cherry or plum leaves - 2 pcs.;
- salt, sugar - 0.5 tbsp. l.;
- citric acid (dry) – 0.5 tsp.
A “cushion” of spices and herbs is placed at the bottom, and cucumbers are placed on top. Chopped seasonings are sprinkled on top of the fruits. Densely packed cucumbers are poured with boiling water and covered with a temporary lid. Leave for 15 minutes.
To make brine, dissolve salt, sugar and citric acid crystals in boiling water. The first liquid from the jar is drained without touching the components and replaced with brine.The jars are immediately closed with heated lids and rolled up for storage.
Read also:
How to pickle lightly salted cucumbers in a saucepan in a cold way.
Delicious crispy lightly salted cucumbers: how to cook with cold brine.
Important Tips
There are many recipes, but there are also general requirements for preparations:
- Jars and lids must be sterilized and handled only with clean hands.
- The jar may burst due to temperature changes and souring. Precautions must be taken.
- A prescription with aspirin is not suitable for people who have gastrointestinal diseases.
- Do not use such preparations if you are hypersensitive to salty and spicy foods.
Conclusion
Pickles without vinegar are less aggressive to the gastrointestinal tract. Such snacks are consumed in small quantities even for gastritis and heartburn outside of periods of exacerbation. When seaming yourself, observe the proportions of the components and sterilize the container. To choose the most successful method of preservation, pickle cucumbers in small jars, labeling each one. And for the next season, they choose a specific recipe for cucumbers without vinegar for the winter.