How to easily and simply prepare pickles for the winter without vinegar

Pickling cucumbers without adding vinegar preserves the freshness and richness of their taste. Thanks to the peculiarities of canning by this method, the product remains crispy and juicy, and the simplicity and ease of recipes for such pickling will appeal to even the busiest housewife.

How to cook salted cucumbers for the winter without vinegar - we will tell you in detail below.

Features of pickling cucumbers without adding vinegar

The main feature of canning this vegetable without adding vinegar is the high requirements for ingredients: they must be of high quality and fresh..

It is important to choose the variety of cucumbers, suitable for long storage, since not all varieties can be used for preservation. An equally important point is the careful preparation of all components and containers for salting.

The absence of acetic acid makes the taste of cucumbers more delicate and richer. This salting method is suitable for people who adhere to the principles of proper nutrition, and for those who watch their figure and try to lose weight.

Important! It is not advisable to store blanks for several years. It is best to consume pickled cucumbers within one winter, immediately after preparation.

The classic method of pickling in jars

The classic method of canning green vegetables consists of several stages: selecting and preparing ingredients and containers, placing the products in a jar, preparing the brine and sealing. Unlike the cold method, the classic hot method involves infusing the product in a marinade for five days.

Important! It is recommended to store pickling in a cool, dark place away from direct sunlight.

Preparing cucumbers, spices, containers

The best option for preservation is medium-sized cucumbers with large pimples. The vegetable should be elastic crispy and fresh, its color is rich dark green.

Light color indicates that the product was grown in a greenhouse, has a bitter taste or overripe.

The most popular varieties and hybrids for pickling:

• Nezhinsky;
• Zozulya;
• fontanel;
• Vodograi.

The choice of spices depends on individual taste preferences. Most often used:

• black peppercorns;
• leaves of oak, currant, cherry;
• parsley;
• dill;
• garlic;
• Bay leaf.

The greens, like the cucumbers themselves, are thoroughly washed under running warm water without using detergents, then dried. The garlic is peeled and divided into cloves, and the greens are disassembled into small branches.

An ordinary glass jar of any size is suitable as a canning container. The container is inspected to ensure there are no chips, cracks or breaks.

The container is washed with soda and then sterilized:

1. With the help of steam. The method is suitable for large jars. Place a pan of water on the fire. When the water boils and steam begins to release, fix a wire rack over a pan of boiling water and place the jar on it upside down so that the steam flows over the walls of the glass container. After 10-15 minutes there should be no water drops on the inner walls of the container. The absence of drops is considered a sign of proper sterilization of the container.
2. Using hot water. Suitable for small cans. Place the glass jar in a saucepan, fill it completely with water and turn on the heat. 10 minutes after boiling, turn off the fire and cool the pickling container.

The preservation container can also be sterilized using a microwave oven by pouring water into it and turning on the microwave for 3 minutes, with a power of 800-900 W.

Important! After sterilization, the jar is placed on a clean, ironed towel.

Laying

Place the ingredients in the prepared container one by one:

• First, leaves, herbs and seasoning are placed in layers at the bottom of the jar;
• then put the cucumbers - usually the bottom layer of cucumbers is placed vertically, and the top layer horizontally.

If you plan to use vegetables of different sizes for pickling, place smaller cucumbers closer to the lid, and place large fruits lower.

Preparing the brine

The brine is prepared using water and salt. To give the taste a “zest” and a spicy aroma, add greens - for example, a cherry leaf.

First way

Preparation of brine:

1. Dissolve 100 g of salt in 1 liter of hot water.
2. The resulting salty liquid is poured into the cucumbers to the very top and covered with a soft lid.
3. Let it brew for 4-5 days until the brine is transparent.

After the brine becomes clear, it is drained and filled with a new portion of water.

Second way

Preparation of brine:

1. Fill the prepared container with all the ingredients with clean boiling water. Waiting for it to cool down.
2. Drain the water from the jar into a saucepan, add sugar, salt and your favorite spices, seasonings and herbs. Boil.
3. The resulting solution is poured back into the jar of cucumbers and rolled up.

You can change the brine until the sediment is completely washed out from the bottom of the jar, in 3-4 steps, but this is not necessary.

Sunset

It is important to sterilize the lids before seaming. This can be done using the steam method, holding them over steam or boiling them in boiling water.

Reference. The lid for rolling is chosen to be soft nylon or tin.

Other recipes without vinegar

Canning cucumbers without acetic acid adds variety to the addition of various seasonings, spices and vegetables, giving the dish an original taste.

Non-acetic pickling can be done not only using the classic method, but also using the cold method, which will save time.

Cold cucumbers with horseradish and garlic

For cold salting, use regular tap or filtered water.

Ingredients:

• clean water at room temperature – 1.5 l;
• medium-sized cucumbers – 1 kg;
• horseradish – 1 root and 1 leaf;
• garlic – 2-3 cloves;
• salt – 100 g.

Preparation:

1. Wash all the ingredients, peel the garlic, but do not chop it.
2. Dissolve salt in water.
3. Place herbs and garlic at the bottom of a pre-prepared jar. Add black peppercorns or bay leaves to taste.
4. Cucumbers are placed tightly on top of the seasonings and herbs.
5. Pour all the components with salt water and put them in a dark place to infuse for a couple of days. Cover the jar with a soft lid.
6. After 2-4 days, the brine is drained, and the contents of the container are washed away from fermentation residues.
7. Pour clean water into the jar and seal it with a dry, sterilized lid.

Place small clean cotton rags or small kitchen towels under the jars of pickling. If the lid comes off during canning, the brine will not stain the shelf.

With added mustard

Adding mustard will give the appetizer a piquant taste; it goes well with almost any hot dish.

Required Products:

• clean water – 1.5 l;
• fresh cucumbers – 1.5 kg;
• mustard powder – 20 g;
• herbs to taste - dill, parsley, bay leaf;
• garlic – 2 cloves;
• salt – 60 g.

Preparation:

1. The green vegetable is soaked in water for 2-3 hours.Then the fruits are washed under warm running water and both ends are cut off on both sides.
2. Sterilize the container and lid.
3. Place greens and garlic on the bottom. Next, the cucumbers are sent to the jar.
4. Pour boiling water over everything and cover with a lid.
5. After 10-15 minutes, the water is poured into the pan. Add mustard and salt to this water. Place on fire and wait until it boils.
6. Pour the resulting brine into a container, roll it up, cool it and put it in a cool, dark place for storage.

It is advisable to cool small jars of hot marinade upside down, placing the bottle on the lid.

Cold cucumbers with vodka

When preparing preparations with vodka, not only spices, herbs and salt are added, but also a little sugar.

Ingredients:

• clean water – 1 l;
• fresh cucumbers – 1 kg;
• vodka – 50 ml;
• horseradish - a couple of leaves;
• dill - 2 umbrellas;
• garlic – 4-5 cloves;
• salt – 90 g;
• sugar – 60 g.

Preparation:

1. Vegetables are washed and ends trimmed.
2. Fill the container first with herbs and seasonings, then with cucumbers.
3. Boil water, add sugar and salt. Cool.
4. Pour the resulting marinade into a jar, then pour vodka into it.
5. Cover the container with a soft lid.

Soft nylon lids, unlike tin ones, tend to expand and expand slightly when heated. Therefore, it is more convenient to use them with the hot canning method.

In tomato juice

Pickling cucumbers in tomato juice will be an original alternative to the usual lecho.

Required Products:

• fresh cucumbers – 500 g;
• tomato juice – 500 g;
• fine salt – 1 tbsp. l.;
• sugar – 3 tbsp. l.;
• garlic - a couple of cloves;
• cherry, currant or oak leaves - optional.

How to prepare:

1. Pour cool water over pre-washed fruits for 2-3 hours. Cut off the ends of each vegetable.
2. Place 1/3 of all the spices and leaves used for flavor on the bottom of the container.
3. Then put a layer of cucumbers, and on top of them - the remaining seasonings.
4. Fill the jar with hot water, pouring in the water gradually so that the glass does not burst.
5. Add salt and sugar to tomato juice and mix.
6. Drain the water from the container, boil it and pour it back into the container.
7. Add tomato juice and roll up.

Those who like a sour taste add an aspirin tablet to the water.

Cucumbers with red currants

The version with red currants has a bright, rich taste with a soft, pleasant sourness. Instead of currants, gooseberries are also used.

Ingredients:

• water – 1.5 l;
• cucumbers – 1.5 kg;
• red currant tassels – 100 g;
• optional additions - dill, garlic, horseradish;
• sugar – 150 g;
• salt – 120 g.

Cooking method:

1. Wash vegetables and currants. Remove stems from fruits.
2. Place horseradish, dill and a couple of cloves of garlic, cut in half, at the bottom of a glass container.
3. Add cucumbers and currants.
4. Pour boiling water over everything for half an hour.
5. Drain the water into the pan, boil it again and pour it into the container.
6. The water from the container is drained again. Add sugar and salt to the resulting brine, mix, boil and pour into a jar. Roll up the lid.

Tips and tricks

Some subtleties and recommendations for preparing pickling:

• the fresher the cucumber, the tastier the pickling will be;
• oak leaves and peppercorns will not only add flavor, but also keep the fruit crisp;
• It is better to prepare the brine from rock table salt;
• You can diversify the preservation by adding bell peppers, tomatoes, and onions.

The resulting snack can be added to pickle soups or used as a complement to a meat or vegetable dish.

Conclusion

You can preserve vegetables for the winter without using vinegar in several ways: classic hot, cold, with the addition of mustard, currants, tomato juice or vodka. Each of them has its own characteristics - choose the one you like. A variety of everyday and holiday dishes for you!