How to prepare cucumbers for the winter

The most famous ways of harvesting cucumbers for the winter:

Salted cucumbers

Proportions based on 2 kg of cucumbers: salt – 3 tablespoons, garlic – 1 head, cherry leaves – 4 pieces, dill – 1 umbrella, leaf or small horseradish root.

Washed cucumbers, with cut ends, must be soaked for 6 hours in clean, cold water (then they will be more crispy). Then the cucumbers are stacked, standing and as tightly as possible in jars (it is better to use three-liter ones), greens with spices should be placed on top. After that, a brine is prepared (salt is stirred in 1.2 liters of spring or filtered water – the right amount). Pour cold brine into jars, which are tightly closed with a nylon lid. Should be stored in a cool place.

Pickles

Proportions for 2 kg of medium-sized cucumbers: salt and fruit vinegar – 3 tablespoons each, cherry and blackcurrant leaves – 4 pieces each, horseradish – a small root, garlic – 1 head, dill – 1 umbrella, water – 1.2 l, bay leaf and black peppercorns – to taste.

Cucumbers are washed and cut off the ends. Soak for 5 or 6 hours in cold and clean water. Sterilize jars, after which leaves and spices are laid on the bottom. Place cucumbers tightly. Prepare the brine (the required amount of salt is stirred into 1.2 liters of water). The brine is boiled and poured into jars filled with cucumbers. Leave for 15 minutes. This procedure should be repeated twice. When pouring for the third time, add vinegar to the jars with brine and roll them up with lids. The rolled jar is placed upside down and left for several hours. Then the jars are stored in a cool pantry or basement.

Salted gherkins

Based on 10 kilograms of cucumbers: grape or blackcurrant leaves, cherry or oak leaves, dill greens – 70 g, horseradish – 50 g. For filling: 10 liters of water, salt – from 200 to 300 g, sugar – from 200 to 300 g, citric acid – from 15 to 20 g.

Freshly picked morning cucumbers should be washed well and chopped. Then they should be placed in cold water for 3 hours to soak.

Put the seasonings on the bottom of the prepared jars and lay the gherkins upright in the jars. From above you need to put a wooden circle, and oppression on it. Then, pour, pre-cooked, cold filling. Banks must be left at room temperature for three days, and then take the gherkins to a cold room. After about a month, the jars need to be sterilized in a container of boiling water (10 minutes – liter, up to 20 minutes – 3 liter).

pickled cucumbers

Composition per 1 liter of water: cucumbers – 1 kg, tarragon and dill greens, black currant and cherry leaves, salt – 70 g.

Washed cucumbers are pierced with a fork and placed in a pickling container, while shifting with spicy greens.

Salt solution is prepared, boiled and immediately poured into a container with cucumbers and spices.

Then oppression is placed on top and removed for storage in the cellar.

Cucumbers “Simple”

For ten liters of water, 750 grams of salt will be needed, as well as allspice and bay leaf.

Boil the prepared brine, then cool. Then, put dill, parsley, garlic, cinnamon and horseradish on the bottom of the jars. Fill the jar with cucumbers, and pour over the cooled salt brine. At the end, add vinegar – 2 tablespoons. Banks must be closed with capron lids and stored in a cool place.

Quick Pickled Cucumbers

Based on a liter jar: cucumbers – 600 g, celery, dill, garlic – 4 cloves, hot capsicum – 1 g.

Small freshly picked cucumbers are washed and soaked for 3 hours in clean, cold water. Then they are washed again with tap water (flowing) and cut off the tips of the cucumbers. In the prepared jars, first put spices and herbs on the bottom, about half, then tightly lay cucumbers, again spices and herbs (the remaining half) and pour the prepared jars with brine (hot). After that, the jars are covered with lids, pre-boiled, Cucumbers will be ready in 4 days.