The best recipes for cold pickling cucumbers under a nylon lid

Pickled cucumbers are an indispensable product, especially in cold weather. There is a place for them not only on holiday tables, but also in the everyday diet. Pickles are added to salads, soups and even main courses.

The cold salting method will help preserve more nutrients in the product. It is also called lazy because it does not require much labor - even inexperienced housewives can handle it. We have prepared a selection of recipes for pickled cucumbers without pasteurization.

Features of cold pickling cucumbers under a nylon lid

The peculiarity of this method is that For brine, do not boil the water and pour cold water over the vegetables.. With this processing method, more vitamins are preserved.

Salting time is longer than with the hot method and is 3-4 weeks. But cucumbers prepared cold, subject to storage conditions, will not spoil for two years. While pasteurized products are stored only for one winter.

Nylon covers

As for the lids, then nylon cans close as tightly as metal cans. But they can be used to close and open workpieces many times, unlike disposable metal lids. No seaming machine or other special equipment is required.

Nylon be sure to pre-sterilize the lids or wash them with soda. Just before using, place them in boiling water for 15-20 seconds to soften them and seal the jars tightly.

Selection and preparation of fruits

For preservation choose dense fruits with thin skin and pimples. Place cucumbers of the same size in one jar (medium and large up to 12 cm, but not overripe). This way they will salt evenly.

If the vegetables are purchased, be sure to trim the ends before cooking.. This way you will get rid of the nitrates they contain.

There are special varieties for pickling: Nezhinsky, Courage, fontanel, Favorite, Siberian Salting F1, Avangard, White Sugar, Competitor, Salting Prestige F1. But the most important thing in canning is that the vegetables have been recently picked from the garden. Those left in the refrigerator for some time are not suitable for this.

Attention! When cold pickling cucumbers, use medium rock salt without additives. And the water for brine is filtered.

The best recipes for a nylon lid

There are many recipes for pickling cucumbers for the winter. We have selected the best ones that always make pickles.

Classic recipe

Let's start with the traditional recipe for preparing cucumbers using the cold method. Our grandmothers also used it to cook.

Ingredients:

• cucumbers – 1.3 kg;
• horseradish leaves – 2 pcs.;
• currant leaves – 2 pcs.;
• cherry leaves – 2 pcs.;
• oak leaves – 2 pcs.;
• dill umbrellas – 2 pcs.;
• garlic – 2 cloves;
• hot pepper – 0.3 pods;
• salt – 60 g.

Preparation:

1. Prepare the ingredients: wash the vegetables and all herbs, peel the garlic. Soak the cucumbers in cold water for 30 minutes.
2. Cut the garlic into slices, the pepper into rings.
3. Place horseradish leaves, currants, cherries and dill umbrellas on the bottom of the prepared jar. Next, place the cucumbers vertically, alternating them with peppers and garlic. Fill the jars to the top.
4. Fill the workpieces with water about halfway.
5. Dilute the salt in 100 ml of water and pour into the jars of cucumbers.
6. Add regular clean water to the neck of the container and close the lids.

Cold cucumbers in their own juice

This recipe will come to the aid of those who did not manage to harvest on time, which is why the fruits are overripe. For the preparation itself, select beautiful cucumbers of the correct shape and size, and for filling, use overgrowths and re-sorts.

Ingredients:

• medium-sized cucumbers – 1.5 kg;
• substandard cucumbers – 1 kg;
• garlic – 6 cloves;
• horseradish leaves – 3-4 pcs.;
• black pepper and allspice peas - 5-6 pcs.;
• dill umbrellas – 2 pcs.;
• bay leaf – 2 pcs.;
• cloves – 2-3 pcs.;
• salt – 100 g.

Preparation:

1. Grind the cucumbers in a blender or grate them. Add salt and leave for half an hour until they release juice.
2. Place spices, cucumber mixture and small fruits into the jars one by one. Alternate these layers until the container is filled to the top.
3. Pour the remaining juice over the preparation. Place a horseradish leaf on top, under the lid.
4. Cover with prepared hot nylon lids and put in a cool place.

Take note:

How to quickly and tasty cook lightly salted cucumbers

A selection of recipes for preparations from overripe cucumbers

Cucumbers “Like barrels”

This is one of the simplest recipes. Not everyone has the opportunity to pickle vegetables in real oak barrels, but you can replicate that same taste.

Ingredients:

• cucumbers – 2 kg;
• garlic – 4 cloves;
• horseradish leaf – 1 pc.;
• dill (umbrellas) – 2 pcs.;
• allspice (peas) – 5-7 pcs.;
• salt – 60 g;
• water – 1.5 l.

Preparation:

1. Place garlic and pepper at the bottom of the jar.
2. Place cucumbers on top.
3. Cover the vegetables with horseradish leaves and dill.
4. Add salt.
5. Fill the jars to the top with cold water.
6. Close the jars tightly with prepared nylon lids.
7. Store the preserved food in a cool, dark place.

Recipe with mustard

Cucumbers prepared according to this recipe taste sour. Mustard additionally makes the fruit crispy.

Ingredients:

• cucumbers – 10 kg;
• dill (umbrellas) – 400 g;
• cherry leaves – 100 g;
• horseradish root – 1 pc.;
• garlic – 2 heads;
• dry mustard – 100 g;
• salt – 80 g;
• water – 5 l.

Preparation:

1. Prepare the ingredients: wash the vegetables and all herbs, peel the garlic.
2. Pour mustard powder into the bottom of the jars. Then lay out the greens, a layer of cucumbers (vertically), a layer of greens, cucumbers and more greens.
3. Prepare the brine: completely dissolve all the salt in cold water.
4. Fill the jars with vegetables with brine up to the neck and close with nylon lids.
5. Place the jars with the preparations in a cool place. You will be able to try pickled cucumbers in a month.

Lightly salted cucumbers

Such preparations retain the taste of summer even in winter.

Ingredients:

• cucumbers – 2 kg;
• garlic – 3 cloves;
• onion – 1 pc.;
• horseradish root;
• dill (greens) – 1 bunch;
• cloves – 5-6 inflorescences;
• currant leaf – 1 pc.;
• sugar – 20 g;
• allspice (peas) – 6 pcs.;
• salt – 40 g;
• table vinegar 9% – 7 ml.

Preparation:

1. Prepare the ingredients: wash the vegetables and all herbs, peel the garlic. Soak the cucumbers in cold water for an hour.
2. Cut the onion into thin rings and the garlic into slices.
3. Prepare the marinade: combine water with sugar and salt, bring to a boil and cool.
4. Place a layer of herbs in the jars, then the cucumbers vertically, alternating them with onions, herbs and spices.
5. Pour the cold marinade over the preparations and close with nylon lids.

Cold cucumbers without vinegar

Fragrant pickles without vinegar will be appreciated by many housewives.

Ingredients:

• cucumbers – 2 kg;
• salt – 60 g;
• capsicum bitter pepper – 1 pc.;
• black peppercorns – 4 pcs.;
• greens - to taste;
• water – 1.5 l.

Preparation:

1. Rinse the cucumbers well and soak in ice water for two hours.
2. Wash all the greens, dry them and place them in prepared jars.
3. Cut the pepper into thin rings and add to the greens (1-2 pieces per jar).
4. Prepare the brine: dissolve the salt in cold water.
5. Place some of the greens on the bottom of the prepared jar. Next, place the cucumbers vertically, alternating them with peppers and herbs. Fill the jars to the top.
6. Fill the jars with vegetables with cold brine, not adding a little to the top of the neck. Close with regular lids and leave for 3-4 days at room temperature.
7. When the fermentation process is finished, the brine will become clear. Drain it and rinse the contents of the jar several times so that there is no sediment left at the bottom.
8. Fill the jars with vegetables to the brim with clean water and close with nylon lids.

Recipe with added vodka

Vodka not only gives the vegetable an unusual taste, but also preserves the pickles for a longer period.

Ingredients:

• cucumbers – 1-1.5 kg
• horseradish leaves – 3 pcs.;
• cherry leaves – 6 pcs.;
• dill (umbrellas) – 3 pcs.;
• peppercorns – 5 pcs.;
• garlic – 2 cloves;
• vodka – 50 ml;
• salt – 60 g;
• water – 1.5 l.

Preparation:

1. Soak the fruits in ice water for three hours.
2. Place cucumbers in a jar, alternating with herbs and spices.
3. Prepare the brine: completely dissolve the salt in cold water.
4. Fill the vegetable jar with brine, leaving some space for the vodka.
5. Pour in vodka and close tightly with a nylon lid.

Terms and conditions of storage

Cucumbers prepared using the cold pickling method are stored up to two years in a cool, dark place.

The best place is a cellar or dry basement in your home.In an apartment, such snacks are stored in cabinets on the open balcony or in the refrigerator. At room temperature, without sterilization, the workpieces will quickly deteriorate.

Conclusion

The advantage of cold pickling cucumbers is that more vitamins are retained in the product, because it is not pasteurized. But if such preparations are made according to all the rules, they will not deteriorate in the cold for two years. This is twice as long as the shelf life of hot-sealed canned food. Well, even a beginner can handle nylon covers.