Raw Japanese quince jam recipe. We prepare Japanese quince jam according to the most delicious recipes. Quince jam in a slow cooker

Cold pickled cucumbers, pickled for the winter in jars

This recipe will talk about how to pickle cucumbers using a cold method under a nylon lid. Salting can occur in two ways: cold and hot. Each of them is good in its own way, but cold has a number of advantages: you can completely do without boiling water, constant heating of water, cooking and sterilization, and the vegetables turn out juicy and very tasty. In just a few simple steps you can get a very high-quality result.

Recipe for cold pickled cucumbers

To begin the preservation process, you need to stock up on jars and nylon lids of suitable size. You can also take metal lids, however, in this case, you should prepare for possible consequences- corrosion of the metal lids outside and inside the can.

What we need for the preparation:

• cucumbers;
• washed and dried jars of appropriate size;
• polyethylene covers;
• cold water (not tap);
• for pouring per liter of water - 2 tbsp. l. salt.
• a few horseradish leaves;
• dill;
• black peppercorns;
• peeled garlic;
• Chile;
• mustard (dry);
• If you want crispy cucumbers, you should take an oak leaf.

Conservation:

It is highly recommended to add enough salt. Lack of salt provokes growth
bacteria, which causes the fruits to be too soft and not as tasty. Currant leaves cannot be added to pickles! They often contribute to the formation of mold.

1. Leave the prepared vegetables soaked in cold water for 3-5 hours (if they are store-bought, it is better for 6-8). This way they collect the required amount of water and will not take it from the brine, and the amount of liquid in the jar will remain optimal. Next, you should wash the vegetables under clean running water.
2. Wash jars and lids thoroughly. They do not need to be sterilized, but it is recommended to pour boiling water over them.
3. Place cucumbers in jars, add greens in the required quantity.
4. At this stage, seasonings that should be used are garlic, chili pepper and mustard. For a 3-liter jar you will need approximately 4-6 cloves of garlic, tsp. mustard and chili pepper.
5. Fill a separate pan with a liter of water and pour 2 tbsp into it. l. coarse salt (for a jar of 3 liters of water, about 1.5 liters are required, and you need to add 3 tablespoons of salt). Mix carefully and let stand. If there is thick salt left, it is better not to pour it into the jar. Next, the jars should be filled to the neck, covered with plastic lids and left in a cool place.
6. About twice a week you need to check the preservation for the formation of mold on cucumbers not covered with brine. All of them must be completely filled with brine! If there is too little of it, you can add it to the very edge of the jar (per liter of water - 2 tablespoons of salt).
7. Fermentation is normal. Don't worry about this. If foam appears or the brine itself becomes cloudy, this will pass over time. How colder place, in which the pickles will be stored, the more slowly the fermentation will occur. If the brine begins to leak out of the jars, place something underneath them. The process should last 30-45 days.

What table would be complete without this wonderful and tasty vegetable. Together with salty ones, they are almost the main appetizer of any table.

On a note! Although this salted vegetable is considered an indispensable attribute of the Russian feast, the Byzantines introduced it to the Russian people. It is believed that even Russian name cucumber, according to Vasmer's dictionary, comes from Greek word"ogyros" - "immature".

Cucumber is one of the few fruits that is eaten unripe. In Rus', they were salted in oak tubs, which ultimately gave the finished product a unique taste and incomparable aroma. Nowadays, this type of preparation is also practiced, but it is rare. Especially in apartment conditions it is practically impossible to do this.

Recipe for cold pickled cucumbers

There are a lot of ways to pickle cucumbers, mostly standard ones are used, in which cucumbers are poured hot water. But I want to start with the recipe for salting them cold water.

After all, with this marinade, the cucumbers turn out deliciously crispy and hard. So let's get started.

Ingredients:

• cucumbers - 1.3 kg.
• garlic - 3 cloves
• horseradish - 5-6 leaves
• dill - 1 bunch with umbrellas
• currants - 2-3 leaves
• cherry leaves - optional
• salt - 100 g
• cold water - 1.5 liters.

Preparation:

1. Soak cucumbers collected from the garden or bought at the market for 3 hours in water, after which they are thoroughly washed under running water.

2. Prepare the greens. Wash horseradish leaves, dill umbrellas, currant and cherry leaves well. You need to choose only whole and young leaves. Next, peel a few cloves of garlic.

3. Wash the cucumber jar well. We put horseradish leaves at the bottom of the jar, then put dill umbrellas, followed by currant leaves.

4. Before putting the green ones into the jar, you need to cut off their tails. After that, we send them to the container in a standing position (standing). Place 3 cloves of garlic on top.

5. For a three-liter jar you will need 100 g of coarse salt. Pour it into a jar and fill it with cold water.

The water should be very cold. It is advisable to keep it in the refrigerator for one night. And of course, it should not be running water, but purified and filtered.

6. Close the jar with a tight lid. Shake until the salt is distributed throughout the jar. A jar of pickled cucumbers can be immediately stored in the cellar.

In winter, this snack will delight you and your loved ones with its unique taste and crunch that is pleasant to the ear.

How to prepare pickles for the winter without vinegar?

Every good housewife has her own proven recipe for making pickles. Traditionally they use a bite. I present to your attention the following pickling method, which uses citric acid instead of vinegar. I recommend making this recipe at least once. I think you'll appreciate it.

Ingredients for one liter jar:

• cucumbers - 500 grams,
• horseradish leaf - 1 piece,
• cherry leaf - 1 piece,
• currant leaf - 2-3 pieces,
• garlic - 2 cloves,
• allspice peas - 2 pieces,
• black peppercorns - 3-4 pieces,
• dill umbrella - 1 piece,
• hot pepper - to taste
• water - 500 milliliters,
• citric acid - 1/3 teaspoon,
• sugar - 1 tablespoon,
• salt - 0.5 tablespoon.

Preparation:

1. Place allspice peas, black peppercorns, and 2 cloves of garlic into prepared sterile jars.
If the garlic is very large, then it is better to cut it lengthwise.

2. Add one cherry leaf and 2 currant leaves, rinsing them thoroughly with cold water. Next, add dill umbrellas and well-washed horseradish leaves. You need to cut out the stem from the horseradish leaves, which will be useful later.

3. Cut off the tails of the cucumbers. We put them in jars in a vertical position. One liter jar takes approximately 500 g of vegetables.

4. Place horseradish stalks in between the cucumbers. Next, place the second layer of cucumbers horizontally. If the fruits are large, they can be cut in half.

5. Add some more dill umbrellas. Add hot pepper to taste. Place a currant leaf on top. Fill the jars with boiling water, cover with a sterile lid and leave for 10 minutes.

7. Boil water in a saucepan and pour it back into the jars of cucumbers, leave for 10 minutes.

8. Now you need to prepare the marinade. For a liter of water you will need 1 tablespoon of salt and 2 tablespoons of sugar. 1 liter of water is enough for about 2 liter jars.

It is necessary to boil the marinade, wait until the sugar and salt are completely dissolved in the water.

9. Drain the water from the cans.

Place 1/3 teaspoon of citric acid in a jar. Immediately pour the hot marinade over the cucumbers. We roll up the jars with a seaming wrench and turn them over.

Leave the jars upside down under the blanket until they cool completely.

It is best to store the finished product in a dark, cool place or in a cellar, where they will last longer. In winter, they will delight you and your family, especially at the holiday table.

Hot pickled cucumbers in jars

If you don't know how to pickle delicious cucumbers in a jar for the winter without sterilization, then I have a very simple recipe for you for cooking using a hot method.

This is how my grandmother pickled cucumbers. After 2-3 days they turn out lightly salted, and after a month or by winter they become salted.

Ingredients:

• fresh cucumbers -3 kg.
• water – 3 liters large
• rock salt – 250 g (~9 tablespoons)
• dill – 4 branches
• horseradish – 2 leaves
• garlic – 8 cloves
• black currants – 30 pieces.

Preparation:

The amount of ingredients is calculated for 2 3-liter jars.

1. First, you need to thoroughly rinse the cucumbers under running water.
We choose fruits that are not too large so that they fit freely in the jar and do not have large seeds inside.

2. All greens also need to be washed thoroughly.

3. Pour 3 liters of water into the pan, add salt, bring to a boil, stirring occasionally.

4. Meanwhile, rinse the jars warm water, there is no need to sterilize them. At the bottom of the jars we put a branch with a dill umbrella cut into several pieces and black currant leaves, we also put horseradish leaves, cut in half and garlic cut in half.

6. Add a final layer of several sprigs of herbs and garlic. As soon as the brine boils, pour it into the jars and close the jars with plastic lids.

7. First, place the lids in boiling water for 15 seconds.

The resulting delicacy should be stored in a cool place. These cucumbers will be a good appetizer at any holiday; your guests will definitely appreciate them.

Cucumbers for the winter in jars with iron lids

I present to your attention another way to pickle cucumbers. All ingredients are very simple and traditional. I think good housewives will take it into service.

Ingredients for brine per 1 liter of water:

• Salt - 1 tablespoon
• Sugar - 4 tablespoons
• Dill (umbrellas)
• Black currant leaves - to taste
• Black peppercorns - to taste
• Allspice black pepper - to taste
• 3 liter jar - 1 tablespoon vinegar (70%)
• 2 liter jar - 1 dessert jar. spoon of vinegar (70%)
• for 1 liter jar - 1 teaspoon of vinegar (70%)

Preparation:

1. First of all, wash the cucumbers well and trim the edges, also wash the greens and dry them.

2. We will roll the cucumbers into three jars, different in volume: three-liter, two-liter and liter. The jars must first be sterilized and the lids boiled.

Place dill and a few blackcurrant leaves on the bottom of the jars, then add cucumbers. It is best to place them in a liter jar while standing. Add a little more dill and blackcurrant leaves, then continue adding cucumbers. Add a few more blackcurrant leaves.

4. As soon as all the cucumbers are placed in the jar, pour boiling water over them. Cover the jars with iron lids and wait for the jars to cool.

5. After the water has cooled, pour all the water into the pan in which we will make the brine. Add salt and sugar to the drained water, mix everything thoroughly.

6. Place the brine on the stove and wait until it boils. As soon as the brine has boiled, turn off the gas and pour the hot brine into the jars.

7. Add vinegar to each jar. After this, cover the jars with lids and roll them up with a seaming key.

8. Turn the jars upside down, cover with a towel and wait until they cool.

We will take samples from them on cold winter evenings. These cucumbers go very well with boiled potatoes and herring. I think this combination will not leave anyone indifferent.

Prepare cold pickled cucumbers with vodka:

If you love real barrel cucumbers, I recommend trying this recipe. The secret of preparation is very simple: in addition to traditional greens, we also put acorn leaves and marigolds in the jar, and add vodka to the brine. The cucumbers according to this recipe turn out simply incomparable.

Amaranth (shiritsa) - unique plant, the benefits of which are noticeable in folk medicine, and in cooking and even in cosmetology.

Ingredients for a 3-liter jar:

• Cucumbers - 1.5-2 kg
• Garlic - 4-5 cloves
• Salt - 100 g
• Vodka – 50 g
• Currant leaves, horseradish, dill umbrellas, amaranth, marigolds, several pieces each

Preparation:

1. Wash the cucumbers well and soak in water for 2 hours.

2. Banks are also well washed and sterilized. Place several sprigs of herbs and 5 cloves of garlic on the bottom of the jar.

Fill the jar with vegetables. Add water to salt and mix well. Fill the cucumbers with salt water.

3. Leave them in a jar of salted water at room temperature for 4 days. After 4 days, pour the brine into the pan.

4. Place the pan on the fire and boil the brine. Fill the jar with cucumbers with cold water, shake and drain the water. Meanwhile, boil the brine for 5 minutes.

5. Pour vodka into the jar with the vegetable. Then fill them with hot brine.

Seal the jar hermetically with a sterilized lid using a seaming key. Turn the jar upside down.

According to this recipe, cucumbers turn out like salted cucumbers, but at the same time crispy. They need to be stored in a cool place, so they will keep well until spring. Although it is unlikely that you will be able to store such a tasty treat for so long.

Video recipe for cucumbers in jars with mustard

And finally one more unusual recipe salting, in video format. Its difference is that mustard is added to the marinade. It gives the cucumbers a slightly piquant taste that will not leave your family and friends indifferent. Enjoy watching!

OK it's all over Now. If you liked the recipes, please share them on your page. Let your friends know about them too. I also look forward to your comments and feedback.

In today's episode, we continue the topic of preparing for the winter. Previously, we looked at . The cucumbers turned out crispy!

We decided to continue the topic and show you the most simple recipes pickling cucumbers. And for those who find it difficult, we have prepared step by step photos and description. We're sure you can do it!

How to pickle cucumbers for the winter in 1 liter jars with vinegar?

To pickle cucumbers according to this recipe you need to take:

• Cucumbers – 600 g
• Peppercorns - 5 pcs.
• Bay leaf - 2 pcs.
• Garlic - 2 cloves
• Vinegar 9% - 3 tbsp. l.
• Water - 1 l
• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Dill, currant leaves, cloves

We start by preparing all the ingredients and laying them out. Soak the cucumbers in cold water for 2 hours.

Now let's prepare the spices. We peel the garlic, wash the herbs, and then put it all on the bottom of the jar.

Now take the cucumbers and place them tightly in the jar. Now boil water and pour it over the cucumbers. We keep them in boiling water for 10 minutes, drain the water, boil again, pour in and keep for the same 10 minutes.

After this, pour the water into a saucepan, add salt, sugar and boil. As soon as the brine boils, pour it into the jars. Add vinegar and seal the jars with lids. After that, turn them upside down, cover with a towel and leave to cool.

As soon as the jars have cooled, put them away for storage.

Cold salting cucumbers

Cold pickling of cucumbers is good primarily for those who are taking on this task for the first time. Here you don’t have to roll up the jars, but cover them with plastic lids.

• cucumbers – 2 kg
• garlic – 6 cloves
• cold water – 1.5 liters
• salt – 3 tbsp. l.
• granulated sugar – 1 tbsp. l.
• horseradish leaves – 2 pcs.
• dill

We start by soaking the cucumbers in cold water for two hours. At this time, prepare the brine. Add salt and sugar to the water, boil it and let it cool.

Wash the greens and cut them coarsely. Peel the garlic and put it all at the bottom of the jar

Now we put cucumbers in jars and fill them with cold brine.

We close the jars with lids and put them in the refrigerator. After 12 hours, the cucumbers will become slightly salted, and then salted.

Pickling cucumbers with citric acid in a 3 liter jar

for a 3 liter jar we need:

• cucumbers - 2 kg
• horseradish leaf - 1 piece
• garlic - 4 cloves
• bay leaf - 2 pcs
• dill

brine for 1.5 liters of water:

• salt - 1.5 tbsp. l.
• sugar - 1.5 tbsp. l.
• citric acid - 1.5 tsp.

Wash the cucumbers well and cut off the ends on both sides. Place herbs, garlic, spices in a jar and pack the cucumbers tightly. Fill with bottled water and leave for 15 minutes. Then we drain it.

Prepare the marinade: add all the necessary ingredients to the water and boil. Then pour the hot brine into the jar and roll up the lid. Turn the jars over and leave to cool. After everything has cooled down, put it away for storage.

Salt cucumbers in their own juice

Wash the cucumbers for pickling, dry them, and peel the garlic. Choose large cucumbers and grate them.

Take a jar and put spices at the bottom. Dill, garlic, add a tablespoon of salt and add some grated cucumbers.

Add another layer of cucumbers, then grated again, again a layer of cucumbers and grated again - and so on until the very top.

Place grated cucumbers, a spoonful of salt, a clove of garlic on the very top and cover with a horseradish leaf.

Close the jar with a plastic lid and put it in the refrigerator.

How to salt cucumbers using simple salting (regular recipe)

This is a simple pickling recipe that is suitable for beginners.

Let's take the following ingredients:

• Cucumbers – 1.5 Kilograms
• Peppercorns - 4 pcs.
• Garlic - 3 cloves
• Horseradish leaves - 2-3 pcs.
• Dill
• Salt - 150 grams

We prepare everything necessary for pickling. Wash the cucumbers and cut off the ends on both sides.

Take a three-liter jar, put horseradish leaves on the bottom, you can also put currants. Next, add dill, garlic and pack the cucumbers tightly.

Pour a glass of salt on top and fill with cold water. Closing plastic cover and leave for a couple of days.

After this time, pour the brine into the pan, boil it and pour it back hot. Roll up the lid and set aside to cool.

That's it, our pickle is ready.

Even more recipes:

Famous historical fact that the natives of the Pacific Islands, in order to preserve cucumbers for a long time in case of crop failure, buried them in the ground, wrapping them in banana leaves. Our ancestors preferred their own, simpler way - they began to pickle cucumbers and did it in a cold way, that is, in cold water.

If you don’t know, I’ll explain a little how cold salting differs from hot salting. Difference in brine temperature. When hot, the brine is poured into jars that have just boiled, without cooling. When pickling cucumbers using the first method, the preservation is filled only with cold water. This is the simplest, and one might even say lazy, option for preparing for the winter.

Cold-processed cucumbers for the winter in jars

Recipes for cold-salted pickles are not much different from each other and are very simple to execute, but there are several nuances that you should know about so that your preparation does not disappoint you when tasting.

• Be sure to soak the cucumbers the day before pickling for at least a couple of hours, during which time they will absorb water and this will make them dense, and even crispy.
• Try to take greens of the same size so that they are evenly salted.
• Don’t forget that for pickling you need to take a cucumber of a variety intended for pickling; they have black thorns. Fruits with light colors are salad fruits, you can also take them, but in this case, be sure to cut off the butts.
• Place the greens in the jars vertically - this way more will go in, but do not compact them too tightly; tightly packed ones will not have a tasty crunch.
• Salt in what? Yes, it’s all the same. Our ancestors did this traditionally in barrels or tubs, now we do it in 3 liter jars or enamel pans, this has virtually no effect on the taste.
• Which lid to cover also doesn’t really matter. But jars under a nylon lid require indispensable storage in the cold; those rolled up under an iron lid can be left in an apartment. But a lot still depends on the recipe.
• There is no need to sterilize the jars; just wash them thoroughly.
• Use regular, coarse salt - iodized or very fine salt is not suitable, because they will make the vegetables soft.
• To give the preparation a special taste, you can put onions, carrots, sweet peppers, and squash into the winter preparation. You can diversify the marinade using not only the usual spices, such as garlic, dill or pepper. Hot pepper, basil, and cherry leaves would be appropriate. Many people like to put oak leaf and horseradish leaves.

If the brine becomes cloudy during the salting process, do not be alarmed - this is a natural process. Time will pass, and it will become light again, and the foam will disappear.

A simple recipe for pickling cucumbers

The simplest and most hassle-free recipe is in jars. By the way, this is also quick way cold salting of cucumbers - you won’t find it faster. After 3 days you will be able to try what you got.

Take a 3-liter jar:

• Cucumbers.
• Garlic cloves – 3 – 4 pcs.
• Cherry leaves, horseradish, dill - without sparing, with a generous hand.
• Peppercorns – 6 – 8 pcs.
• Salt – 3 large heaped spoons.
• Add some hot red pepper if desired.

How to add salt:

1. Place all the spices on the bottom of the jar, then distribute some of the chopped garlic among the cucumbers.
2. Place the cucumbers soaked for several hours tightly in a jar (but do not compact them, as I advised above).
3. Make a brine: dissolve salt in water and pour it into a container. Close with a nylon lid and store in the cold for long-term storage. For quick use, you don’t have to remove it, but the workpiece will be ready after three days.

Cold salting of cucumbers in jars for the winter

A friend taught me this pickling method, and since then I consider it the most successful, the cucumbers will be strong and crispy. This is a classic and very simple recipe.

• Cucumbers.
• Horseradish and cherry leaves, dill.
• Garlic cloves – 4 pcs. for a three-liter jar.
• Peppercorns.
• Salt – 3 large spoons per jar.

How to add salt:

1. Place the greens on the bottom, then place the cucumbers in the jar, interspersed with chopped garlic. And pour the salt directly into the jar.
2. Fill with water. If you trust your tap water, then it will do, our water is good, so I don’t bother and pour from there.
3. Leave the workpiece at room temperature for three days.
4. After this time, drain all the water, put a spoonful of salt in the jar and fill it with water again.
5. Close with a nylon lid and transfer to the cold. This will stop fermentation, and the pickling will keep well until the end of winter.

Cold pickling of cucumbers with mustard

I consider this recipe to be a classic one, of course there is more hassle with it, but here your cucumbers are guaranteed to be strong and crispy. It’s a pleasure to take such a cucumber in your hand and crunch it all over your apartment. Mustard will prevent the formation of mold, as it is a good natural disinfectant. By the way, whether you take powder or grains does not make much difference.

Take for a 3 liter jar:

• Cucumbers.
• Garlic cloves – 5 pcs.
• Chili pepper - one small size.
• Cherry leaves, horseradish leaves, dill, and oak leaves if you can find them.
• Peppercorns – 6–8 pcs.
• Mustard - a teaspoon.

Brine: 2 heaped tablespoons per liter of cold water.

Salting recipe step by step:

1. Place all the leaves, peppers and a couple of cloves of chopped garlic in a jar.
2. Then place the greens soaked tightly the day before, sprinkling them with garlic. Sprinkle mustard on top.
3. Dilute the salt in cold water, but be careful so that it dissolves completely, and pour it into the workpiece.
4. Close the jar with a nylon lid and leave to salt out. Don't forget to check in at least a couple of times a week to top up the water if it stops covering the cucumbers.
5. When the brine has fermented and brightened, everything is ready. Move the jar into the cold for storage.

Pickled cucumbers with vodka

Another good recipe preserving cucumbers for the winter - add a little vodka there. This will ensure that the vegetable becomes strong and crispy.

Take a 3-liter cylinder:

• Cucumbers.
• Salt – 3 large spoons.
• Vodka – 50 ml.
• Sugar – 2 spoons.
• Garlic cloves – 4 pcs.
• Water – 1.5 liters.
• Dill umbrellas, cherry and horseradish leaves (or root),
• Allspice – 8 peas.

How to add salt:

1. Chop the garlic cloves and horseradish root; if you use it, cut off the ends of the cucumbers. I remind you that cucumbers should first be soaked for a couple of hours.
2. Also prepare the brine in advance: add salt and sugar to cold water, let it boil and be sure to cool it.
3. Place all the spices on the bottom of the jar, then place the greens. All that remains is to fill it with cold brine and pour in vodka.
4. Place the nylon lids in boiling water for a few seconds and immediately close the jars.
5. Leave the jars in the apartment for three days, then put them in the cold. After 2 months, you can try cucumbers.

As always, I remind you that there are never too many recipes, and there is still room in my piggy bank for yours. So, if you come up with your own version of cold pickling cucumbers for the winter, I won’t protest. And on the contrary, I will say a huge thank you. With love... Galina Nekrasova.