Crispy cucumbers for the winter without sterilization: pickling methods

Without sterilization, cucumbers are prepared easily and quickly, stored all winter and do not lose their juicy and aromatic taste. They are prepared in glass jars: such a container is convenient to store in the basement or at home. The appetizer is served on the table as an independent dish or as an addition to the main dish.

Our article contains popular recipes for crispy cucumbers for the winter without sterilization and the secrets of their preparation.

Features of salting without sterilization

Recipes without sterilization are suitable for those who wants to prepare delicious pickles quickly and without problems. There is no need to boil water, prepare the container, or waste time on sterilization.

The main thing is to follow the recipe and use the specified amount of ingredients. In terms of taste and beneficial properties, such vegetables are not inferior to sterilized cucumbers.

Attention! “Quick” preparations are stored only in the refrigerator or cool basement.

Preparing the container and ingredients

For pickling, choose ripe and young cucumbers of the same size. Any varieties are suitable, except salad varieties. Experienced chefs recommend salting cucumbers with tubercles - they turn out crispier.

Before cooking, vegetables are inspected for external damage; specimens with cracks and dark spots are not suitable. It is not recommended to use overripe ones - they will turn out soft and insipid.

Important! Before salting, check the expiration date of spices and herbs, as well as the availability of the necessary ingredients. It is recommended to use coarse rock salt and water from a well or spring.Some people buy bottled or filter water. The taste, benefits and shelf life of the preparations depend on the quality of water.

Selecting a container

For families of 2-3 people, 1-2 liter jars are suitable, for large families - 3 liters. Containers must be intact, without chips or cracks. The jars are washed with soda solution and wiped dry with a clean towel. The lids are made of metal, no rust. Cooking utensils are washed and dried in advance: pots, knives and forks, basins.

The most delicious recipes

When pickling vegetables without sterilization it is important to take into account the nuances of preparation. Let's look at recipes on how to pickle cucumbers for the winter next.

With parsley without sterilization

Parsley leaves give the appetizer a pleasant rich aroma and attractive appearance. This snack looks appetizing both in a jar and on a plate.

List of ingredients:

• 800 g cucumbers;
• 100 g fresh parsley;
• 200 ml apple cider vinegar;
• 2 sprigs of dill;
• 3 cloves of garlic;
• 60 ml salt;
• 1 chili pepper;
• 5 black peppercorns;
• mustard beans to taste.

Cooking technology:

1. Rinse the cucumbers and leave in cold water for 50 minutes.
2. Rinse the greens, cut the chili pepper into slices.
3. Pour apple cider vinegar into the water and add salt. Bring to a boil, add black pepper and mustard.
4. Rinse the jars, place sprigs of dill and parsley at the bottom of the container. Place the cucumbers on top, with slices of chili pepper and garlic between them.
5. Pour hot marinade, roll up with iron lids and cool.
6. Store in a basement or cellar for 3-4 months.

Reference. Apple cider vinegar contains B vitamins, potassium, iron and phosphorus. The history of its origin is interesting: air got into a bottle with apple tincture, resulting in apple cider vinegar.In past centuries, people used it as an antibacterial agent.

With garlic

This dish is an effective prevention of flu and colds.

What needed for cooking:

• 1.5 kg of cucumbers;
• 500 g garlic;
• 1 liter of water;
• 110 g salt;
• 3 sprigs of dill;
• 5 cherry leaves;
• 5 currant leaves;
• 2 leaves of horseradish.

How to salt:

1. Wash the cucumbers, cut off the ends, place in a bowl and cover with cold water for an hour.
2. Pour salt into the water and stir. Wait until it completely dissolves.
3. Place cherry, horseradish and currant leaves in a jar. Place cucumbers tightly on top, peeled garlic cloves and dill sprigs between them.
4. Cover with a lid or thick plastic wrap and leave for 4 days at room temperature.
5. Drain the brine and rinse the vegetables under cold water. Place the garlic and cucumbers back into the jar, fill with clean cold water and roll up.
6. Store in the pantry.

Other ways to prepare cucumbers:

How to prepare crispy cucumbers with vodka for the winter

Recipes for cucumbers and apples for the winter

How to deliciously cook cucumbers with turmeric for the winter

With mustard

The appetizer with the addition of mustard has a pleasant spicy aroma. The main thing is to follow the exact recipe, otherwise the dish will turn out too hot.

List of ingredients:

• 2 kg of cucumbers;
• 30 g mustard seeds;
• 2 liters of water;
• 100 g coarse salt;
• 5 black peppercorns;
• 5 dill umbrellas;
• 5 cherry leaves;
• 5 oak leaves.

How to cook:

1. Rinse the cucumbers and leave in cold water for 3 hours.
2. Place cherry and oak leaves and a couple of dill umbrellas into the pan.
3. Cut off the ends of the cucumbers and place them on top of the leaves. Add mustard and black pepper.
4. Pour the water into a clean pan and add salt. Stir and bring the brine to a boil.
5. Pour the brine into the cucumbers and cover with a lid. Place in a cool place for 3 days.
6. Drain the brine and boil again. Wash the cucumbers and place them together with the garlic in clean jars. Pour the brine into a jar, close the lid and cool.
7. The cucumbers are ready to serve as soon as the brine becomes clear and the sediment settles to the bottom.

Hot method

For cooking, use spices and herbs to taste. It could be tarragon, basil, coriander.

Standard set of ingredients looks like that:

• 900 g cucumbers;
• 2 leaves of horseradish;
• 1 sprig of parsley;
• 4 cloves of garlic;
• 4 cherry leaves;
• 7 black peppercorns;
• tarragon to taste;
• 20 ml citric acid;
• 60 g salt;
• 40 g sugar.

Cooking technology:

1. Rinse all ingredients under running cold water.
2. Place cherry and horseradish leaves, parsley and tarragon at the bottom of the jar. Add black peppercorns and garlic.
3. Boil water and pour it into a jar for 20 minutes.
4. Add citric acid, salt and sugar to clean water. Stir, drain the water from the jars and pour the brine into them.
5. Cover with a lid and roll up after 2 minutes. Wrap in a thick blanket and turn upside down until completely cool.

Cold way

For preparation, use water from a spring or well; tap water is not suitable.

List of ingredients:

• 1.5 kg of cucumbers;
• 2 liters of water;
• 70 g salt;
• 4 cherry leaves;
• 5 currant leaves;
• 3 horseradish leaves;
• 2 laurel leaves;
• 4 cloves of garlic;
• dill and parsley to taste;
• 8 black peppercorns.

How to salt:

1. Rinse the cucumbers, place in a deep bowl and soak in cold water for 7 hours.
2. Wash the leaves and scald them with boiling water, place them on the bottom of the jar. Add a few black peppercorns, bay leaves, horseradish, and garlic.
3. Compact the cucumbers, and lastly add the remaining oak, currant and cherry leaves.
4. Mix water with salt and pour into jars.
5. Cover with a nylon or polyethylene lid and put in a cool place for a month.
6. After 30 days, the product is ready for use.

The leaves imbue vegetables with a tart, woody aroma., cucumbers become more elastic and crunchy. For cooking, use fresh leaves; dried leaves are not suitable.

Like out of a barrel

Cucumbers taste like good cucumbers, which are salted in large wooden barrels. No special containers are required for preparation; this recipe can be easily repeated in a city apartment.

List of ingredients:

• 1.5 kg of cucumbers;
• 1 head of garlic;
• 1 onion;
• 10 oak leaves;
• 5 red currant leaves;
• 100 g salt;
• 80 g sugar;
• 2 liters of water;
• 8 black peppercorns;
• a mixture of peppers to taste.

How to cook:

1. Soak the cucumbers in cool water for 2.5 hours.
2. Rinse the jars and place oak and currant leaves on the bottom of each.
3. Peel the onion and garlic, cut into small slices and add to the jar.
4. Place cucumbers and black pepper on top.
5. Pour water, add salt, sugar and a mixture of peppers to taste.
6. Cover with a lid and leave for 3 days in a cool place.
7. White foam will appear on the surface; remove it once a day.
8. Boil the brine, pour it back into the jar and roll it up.

Read also:

How to prepare cucumbers and ginger for the winter

How to prepare pickled cucumbers with aspirin

Cucumbers with vodka

For 1 kg only 20 ml of vodka is required, so the smell and taste of alcohol is not felt.

What needed for cooking:

• 1 kg of cucumbers;
• 20 ml vodka;
• 1.5 liters of water;
• 3 cloves of garlic;
• 70 g sugar;
• 100 g salt;
• 2 bay leaves;
• 30 g parsley;
• mustard seeds to taste.

Cooking method:

1. Place fresh parsley, garlic cloves, mustard and pepper in the bottom of a clean jar. Add laurel leaves.
2. Pack the cucumbers tightly, pour in a brine of water, sugar and salt. Pour in vodka.
3. Cover with a plastic lid and put in a dark place for a day.
4. Cover with a nylon lid and put in the refrigerator. Serve chilled.

Recipe with lemon

A bright and colorful appetizer will decorate any holiday table. Both whole lemons and cut into slices are used.

List of ingredients:

• 2 kg of cucumbers;
• 1 lemon;
• 4 cloves of garlic;
• 20 g mustard seeds;
• 5 bay leaves;
• 5 black peppercorns;
• sweet peas to taste;
• 100 g sugar;
• 100 g salt;
• 20 ml citric acid.

How to add salt:

1. Rinse jars and ingredients. Place garlic, bay leaf, and pepper on the bottom of each.
2. Cut the lemon into thin slices.
3. Place cucumbers and lemon on top and pour boiling water over everything for half an hour.
4. Prepare the marinade: mix water with salt, sugar and citric acid.
5. Pour the water out of the jar and pour in the marinade.
6. Roll up and cool. Store in the basement.

For cooking, choose lemons with rich yellow peel. It should be dense and slightly porous. Choose elastic fruits; soft ones are not suitable. Lemon seeds are also added to the jar - they give the snack a pleasant aroma.

Cooking recommendations

To make winter cucumbers tasty and useful, experienced chefs recommend:

1. Before cooking, taste the cucumbers - bitter vegetables are not suitable.
2. Do not forget to soak the cucumbers in cold water so that there are no voids inside the vegetables.
3. Use herbs and spices according to your preference: basil, cumin, coriander, etc.
4. Place large cucumbers on the bottom, small ones on top.
5. To protect the snack from mold, place a pinch of horseradish root under the lid.
6. To ensure that the cucumbers are evenly saturated with brine, they are pierced with a fork in several places.

Storage rules

To pickle cucumbers for the winter didn't explode and has retained its vitamin composition, it is stored under nylon covers in the refrigerator for 3-4 months. If the lids are metal, then they are placed in a dry cellar or basement.

The optimal temperature for storage is from 0°C to +4°C, air humidity - no more than 85%. Once opened, the snack is stored for no longer than a week. Opened cucumbers are kept in brine - this way the vegetables retain their taste longer.

Conclusion

Any cook can pickle cucumbers in jars for the winter. It's easy and simple, the main thing is to buy fresh ingredients and check their expiration dates. Vegetables should be aromatic and crispy, the water should be clean, from a well or spring. To add a spicy taste, add chili, black or a mixture of peppers to the jars, and lemon for sourness.

Pickles are stored in the basement or refrigerator. Served with side dishes, salads and first courses. Cool before serving.