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

Pickling cucumbers - a quick and easy way to process crops. The fruits are prepared whole or cut into pieces, and spices, herbs and herbs are added to jars. The appetizer is combined with vegetable side dishes, cereals, salads; Adds a spicy taste to main dishes. The cold method does not require special culinary skills; any novice housewife can pickle cucumbers.

Let's take a closer look recipes cold salting and learn the secrets of cooking.

General recommendations for pickling cucumbers

For cooking, choose elastic cucumbers of the same size. Vegetables should be firm and crisp, with small bumps or bumps. If overripe large cucumbers are used, before cooking them cut into equal pieces or cubes.

Before pickling, the cucumbers are washed under cold running water and wiped dry with a clean towel.

Important! Place cucumbers in clean jars without chips or cracks; buy and wash the lids in advance. The container must be intact, otherwise the workpieces will quickly deteriorate.

Features of the cold method

For cold salting, use clean water - from a filter or bottled, ideally from a well or source. Vegetables are soaked for 2-3 hours to make them more elastic and crispy. Use coarse salt, sea salt and iodized salt are not suitable - they dissolve quickly and do not saturate the vegetables.

Important! Cold pickled cucumbers turn out tasty and aromatic in a wooden barrel.The barrel is pre-washed with a soda solution.

Cold pickling recipes

Let's look at popular recipes for cold pickling cucumbers for winter storage in an apartment. Such preparations are saturated with vitamins A, E, C, as well as calcium, iron and dietary fiber. All these elements strengthen the immune system and protect against flu and colds in winter. Fragrant cucumbers will decorate any feast or family dinner.

Simple classic recipe

A simple recipe takes 40-50 minutes to prepare. All ingredients for it are taken from the garden or the nearest market. Cucumbers can be stored for up to six months without losing their pleasant aroma and juicy taste.

What is required for simple pickling of cucumbers in cold water:

• 2 kg of cucumbers;
• 1.5 liters of water;
• 6 cloves of garlic;
• 30 g dried dill;
• 2 dill umbrellas;
• 2 bay leaves;
• 80 g salt;
• 10 black peppercorns.

Cooking technology:

1. Wash vegetables and herbs and place in layers in a jar. The cucumbers should lie close to each other. Add peeled garlic cloves, black pepper, bay leaf.
2. Mix water with salt, pour the brine into a jar and cover with clean gauze. Organize oppression and leave in a cool, dark place for three days.
3. For storage close with a nylon lid and put it in the refrigerator.

"Barrel"

“Barrel” preparations are sweet and sour, with a pleasant spicy aroma. Cucumbers become crispier and firmer. At home, dishes use a three-liter jar.

List of ingredients for cooking:

• 1.5 kg of cucumbers;
• 2 liters of water;
• 120 g salt;
• 5 cherry leaves;
• 5 horseradish leaves;
• 3 blackcurrant leaves;
• 1 head of garlic;
• 1 pod of hot pepper;
• 3 dill umbrellas;
• black peppercorns to taste.

How to cook:

1. Rinse the cucumbers and soak in cold, clean water for 5 hours.
2. Scald the leaves with boiling water and place them on the bottom of a clean jar.
3. Tamp the vegetables on top, add peeled garlic cloves, black pepper, and hot pepper cloves.
4. Add salt to the water and mix, pour the brine into the jar.
5. Place the jar under pressure for 1 day in a cool place, then in a warm place for 4 days. Close the lid.
6. Store in a basement or cellar.

With horseradish and garlic

Horseradish and garlic imbue the dish with a bright, spicy taste; the appetizer goes well with boiled potatoes, shish kebab, and Borodino bread. Store it in the refrigerator for 3-4 months.

Interesting! In Ancient Egypt, it was believed that horseradish root stimulates appetite and gives a person a boost of energy and vitality. It was consumed fresh or boiled.

What you will need:

• 2 kg of cucumbers;
• 2 heads of garlic;
• 40 g grated horseradish root;
• 70 g salt;
• 6 black peppercorns;
• cloves to taste;
• 1.5 liters of water.

Cooking method:

1. Soak vegetables for 4 hours in cold water.
2. Place in the middle of the jar, add horseradish root, peeled garlic cloves, black pepper and cloves to taste.
3. Add the remaining cucumbers and pour in the brine.
4. Cover with gauze and leave the pickling in a cool place for 3-4 days.

With mustard

Dry powdered mustard is used for cooking - it makes the vegetables spicy and piquant. This snack will appeal to all lovers of spicy food. The cucumbers look appetizing and look attractive in jars.

List of ingredients:

• 1 kg of cucumbers;
• 30 g dry mustard;
• 3 dill umbrellas;
• 3 cherry leaves;
• 4 blackcurrant leaves;
• 1 horseradish leaf;
• 70 g salt;
• 5 cloves of garlic;
• 1.5 liters of water.

Cooking method:

1. Rinse and sterilize jars. Place clean leaves of currants, cherries and horseradish on the bottom of each, add dill umbrellas.
2. Peel the garlic cloves and compact them into a jar together with the cucumbers.
3. Sprinkle salt and mustard on top and cover with cold water. Close with a nylon lid and shake several times.
4. Store in a cool and dark place.

Crispy with vodka

This original snack is easy to prepare. Vodka makes vegetables crispier, without the alcoholic taste or smell. Cucumbers are served as an addition to the main course or as a snack.

What you will need:

• 2 kg of cucumbers;
• 5 sheets of horseradish;
• 3 bay leaves;
• 100 ml vodka;
• 90 g sugar;
• 80 g salt;
• 3 dill umbrellas;
• 2 liters of water;
• 1 head of garlic.

Cooking technology:

1. Rinse cucumbers and herbs. Place horseradish, bay leaves and dill at the bottom of a clean jar. Tamp the vegetables on top.
2. Add sugar and salt to the water, mix, pour into a jar. Lastly, add vodka.
3. Cover with gauze or a thin cloth and place in a warm place. Periodically remove the foam with a clean spoon.
4. After 3 days, close with a nylon lid and store in the refrigerator.

Pickled in a bucket

Fermented dishes are good for health - during the fermentation process, lactic acid is released, which has a beneficial effect on the functioning of the gastrointestinal tract. In addition to cucumbers, brine is also used as food - it turns out tasty and aromatic.

Attention! Pickled cucumbers are prepared in an enamel bucket. It must be clean, without chips or scratches. Otherwise, germs and bacteria will form in the cracks, and the snack will quickly spoil.

List of ingredients:

• 4 kg of cucumbers;
• 5 dill umbrellas;
• 25 g horseradish root;
• 5 oak leaves;
• 5 cherry leaves;
• 7 blackcurrant leaves;
• 2 heads of garlic;
• 1.5 liters of well water;
• 150 g salt.

How to salt:

1. Rinse the cucumbers under cool water, trim the ends and soak in cold water for 4 hours.
2. Peel the garlic and rinse the herbs.
3. Place the cucumbers in a clean bucket, alternating with garlic and spices.
4. Make the top layer from cherry, oak and black currant leaves.
5. Dissolve salt in water and pour into a bucket. Organize oppression for two days, putting it in a dark and cool place.

With berry leaves

Berry leaves give vegetables a sweet and sour flavor. Cherry, black and red currant, and raspberry leaves are added to taste. Vegetables can be stored in the refrigerator for up to a year. List of ingredients:

• 1 kg of cucumbers;
• 80 g salt;
• 2 raspberry leaves;
• 3 cherry leaves;
• 3 blackcurrant leaves;
• 2 laurel leaves;
• 3 dill umbrellas;
• 2 oak leaves.

Cooking technology:

1. Rinse the cucumbers and soak in cold water for an hour.
2. Place leaves and herbs at the bottom of a clean, sterilized jar, and tamp the cucumbers on top.
3. Add water and salt, close the lid and put in the refrigerator for a day.

Sterilize jars in any convenient way - in a saucepan, in the microwave, using a double boiler or multicooker. Sterilization preserves the taste, aroma and benefits of vegetables.

With chili pepper

Chili pepper is added to taste. The more it is, the spicier the snack. They use red capsicum - unlike green, it gives the dish a pleasant spice. Green has a more sour taste, which does not go well with cucumbers.

List of ingredients:

• 1 kg of cucumbers (it is recommended to use gherkins);
• 1 chili pepper;
• 30 g white mustard seeds;
• 1 head of garlic;
• 10 black peppercorns;
• 3 bay leaves;
• 1.5 liters of water;
• 80 g salt;
• 110 g sugar.

How to add salt:

1. Sterilize the jars, place garlic, white mustard, pepper and herbs on the bottom.
2. Add salt and sugar to the water and mix.
3. Pour the brine into a jar and put it under pressure overnight.
4. Close the lid and store in a cellar or basement.

With red currants

The redcurrant recipe is easy to prepare. The cucumbers look appetizing, and bright berries decorate the dish.

List of ingredients:

• 800 g cucumbers;
• 100 g red currant berries;
• 1 onion;
• 4 cloves of garlic;
• 3 black peppercorns;
• 4 cloves;
• 1 liter of water;
• 80 g sugar;
• 70 g salt.

Cooking technology:

1. Rinse the jars, place black pepper, cloves and peeled garlic cloves on the bottom of each. Add onion half rings to taste.
2. Mix salt and sugar in water and pour into a jar. Add currants on top.
3. Place in a cool, dark place for three days under oppression.
4. Roll up the lid. Keep refrigerated.

Spiced

Spices are used to taste. It could be mint or basil, tarragon or cumin. Experienced chefs add a mixture of Provencal herbs to the recipe. It refreshes the taste of vegetables, making it more pleasant and tender.

What you will need:

• 1 kg of cucumbers;
• 3 cloves of garlic;
• 30 g mint;
• 5 bay leaves;
• 4 black peppercorns;
• 10 g basil;
• 10 g cumin;
• 800 ml water;
• 50 g salt.

Cooking technology:

1. Wash the cucumbers, trim the ends and soak in cold water for 7 hours. It is recommended to use gherkins.
2. Place in a jar, alternating with spices and herbs.
3. Add salt to the water, mix and pour into a jar.
4. Cover with a lid and place in the refrigerator overnight.

Tips for preparation and storage

Experienced chefs recommend checking the expiration date of products - salt, seasonings, spices - before cooking. The recipe is studied in advance so as not to forget to buy this or that ingredient. Use clean kitchen utensils - towels, oven mitts, dishes.

Store snacks in the refrigerator at a temperature of 0...+1°C. If there is no refrigerator, the jars are placed in a cool, dark place, such as a basement or cellar. The temperature there should be no more than +5°C, air humidity - about 80%. Under such conditions, the blanks are stored for up to six months.

It is recommended to cool the vegetables before serving - this will make them crispier and more elastic. An open jar of cucumbers is covered with cling film or a nylon lid and stored for no more than two days.

Conclusion

Pickled winter cucumbers are a tasty addition to any table. They go harmoniously with meat and fish dishes, vegetable side dishes and salads. For preparation, elastic fresh cucumbers, herbs and spices are used.

Cold pickling takes little time - no need to boil the brine and wait for the jars to cool. Store cucumbers in the refrigerator and serve them cold.