6 of the most delicious pickle recipes in a saucepan

Do you want pickled or pickled cucumbers, but don't want to wait at all? You are at the right place! We have selected six different recipes: hot, cold, spicy or casks, and a couple of others.

The uniqueness of the method of pickling in a saucepan is that you can taste the cucumbers after a few days. And if you have a desire to save them until next season, at the end of the article we will tell you how to do it.

What cucumbers are suitable

Variety doesn't really matter. Those vegetables that you are used to salt and marinate in jars for the winter.

Preparing vegetables

First, the fruits should be mid-season. You do not need to salt overripe cucumbers in the pan, make them lightly salted.

Secondly, do not use vegetables with defects - dark spots, rot, scratches... There is no point in cutting them out - the cucumber will lose its appearance, and the salting will be uneven, or even completely deteriorate. Choose only whole vegetables with a bright green, firm skin.

Rinse the vegetables under running water, preferably cool. After that, pour cold water into a basin, you can even add ice, and soak the cucumbers for 3-4 hours. After this time, dry the cucumbers on a towel and cut off the ends on both sides.

The preparation is simple, no blanching or pre-freezing is required. The main thing is to choose ripe hard cucumbers and soak them well. This will remove the bitterness and make the rind more pliable. Such fruits maximally absorb the aroma of spices and herbs.

Recipes for pickling cucumbers in a saucepan for the winter

We present to your attention six different recipes. Do not forget about the initial preparation of the fruits, which is described above. We strongly recommend that you try pickling cucumbers in a saucepan in two or three ways during the harvest season. So you will choose the most suitable one for your family, and you will always have something to treat your guests.

Cold way

This is the classic pickling option. You will need a large enamel pot. The recipe is for 10 kg of vegetables. Of course, you can take less or more, respectively, independently vary the amount of other ingredients.

What you need:

• 10 kg of cucumbers;
• 7 dill umbrellas;
• 30 currant leaves;
• 1 head of garlic;
• 4-5 horseradish leaves (optional, can be excluded from the recipe);
• water (depending on the volume of the pan);
• 70 g of salt per 1 liter of water.

How to salt:

1. Make sure the pans are clean and dry. Remove foreign odors with baking soda.
2. Sort the prepared cucumbers by size.
3. Divide the garlic into cloves.
4. Chop the horseradish leaves coarsely.
5. Mix all the greens, divide into 3 parts.
6. Put one part of the greens at the bottom of the pan, put the largest cucumbers on top.
7. Next, cover the vegetables with herbs and garlic.
8. The next layer is again cucumbers, but not so large.
9. The final layer is the remaining herbs and garlic.
10. Considering the size of the pot, dissolve the required amount of salt in cold water. If you are not sure how much will be included, take more.
11. Mix thoroughly until completely dissolved.
12. Pour the resulting brine over the vegetables.
13. Do not cover the saucepan, press the vegetables with something heavy.
14. Cucumbers should be kept in a dark place under oppression for at least 50 hours.
15. After the allotted time, remove the oppression. Cover the pot with sterile gauze. Pay attention to its integrity. It is unacceptable that the villi float in vegetables.
16. Store cucumbers in a cool, dark place without removing them from the pot.

Important! Be careful with spices. Cold salting often provokes moldy vegetables. Therefore, do not use oak, cherry or raspberry leaves. Don't add onion rings.

Hot way

This method allows you to salt delicious cucumbers much faster.

Ingredients:

• 3 kg of cucumbers;
• 1.5 tbsp. l. salt per liter of water;
• 5 dill umbrellas;
• cherry and currant leaves to taste;
• 5 cloves of garlic;
• horseradish leaves optional.

Cooking method:

1. Prepare the cucumbers, remember to cut off the ends on both sides. Too large fruits pierce from the ends with a toothpick.
2. Leave the leaves whole or chop. It all depends on your preferences.
3. Put some of the greens on the bottom.
4. Put the larger cucumbers on top.
5. Place the garlic between the fruits.
6. Put the smaller ones on large cucumbers.
7. At the very top, place the remnants of herbs and garlic.
8. Put the water to boil.
9. Once the water is bubbling, add salt. Do not forget that 1.5 tbsp. l. are designed for 1 liter of water, not for the entire recipe.
10. Mix thoroughly for 3 minutes.
11. Pour the boiling marinade over the vegetables in a saucepan.
12. Press down with oppression.
13. Leave it on for 24 hours.
14. You can take a sample from cucumbers in a day.

Note! Horseradish leaves make vegetables harder and crisper. If you like soft cucumbers, exclude this ingredient from the recipe.

Cucumbers in a casserole dish

Barrel cucumbers are familiar to many. Especially those who spent their childhood in the village with their grandparents. In urban conditions, pickling vegetables with the same taste is also possible. The number of ingredients increases significantly here, but the taste is worth it.

Ingredients:

• 3 kg of vegetables (you can take a little overripe);
• 2 liters of water;
• black peppercorns to taste;
• 2 tbsp. l. mustard powder;
• 1 tsp mustard seeds;
• 1 head of garlic;
• 6 carnation buds;
• 150 g of salt;
• a few cherry and currant leaves;
• 3-4 bay leaves;
• 2-3 horseradish leaves.

Cooking method:

1. Prepare the cucumbers.
2. Chop the garlic.
3. Place all the herbs, garlic, cloves, bay leaves, mustard seeds and peppercorns on the bottom of the pan.
4. In large cucumbers, puncture with a fork or toothpick.
5. Place the fruits tightly in a saucepan. Start filling the container with large vegetables.
6. Boil water. Dissolve the salt in boiling water and bring to a boil again.
7. Fill a saucepan with boiling water.
8. Pull the gauze over the top.
9. Pour mustard powder over the gauze. Try to do this evenly over the entire area.
10. Press down on top with something heavy.
11. Store in a cool place out of direct sunlight for two weeks.

Important! For two weeks, you do not need to remove the oppression and check what is under the gauze. So you run the risk of opening up excess air, which will provoke damage to the product.

Vinegar-free recipe

Ingredients:

• 1 kg of cucumbers;
• 1 liter of water;
• 5 currant leaves;
• 1 horseradish sheet;
• 2 cherry leaves;
• 1 sprig of dill;
• peppercorns to taste;
• 1 pod of hot pepper;
• 50 g of salt.

Cooking method:

1. Chop the greens.
2. Finely chop the hot pepper.
3. Put cherry, currant and horseradish leaves on the bottom of the pan.
4. Then place the chopped peppers.
5. Spread vegetables compactly on top.
6. Sprinkle the cucumbers with chopped dill.
7. Dissolve the salt in cold water.
8. Pour cold marinade over vegetables.
9. Place under oppression.
10. You can try it in 3-4 days.

Crispy pickled cucumbers

Ingredients:

• 8 kg of cucumbers;
• horseradish root;
• 3 horseradish leaves;
• 10 cherry leaves;
• 3 oak leaves;
• 10 dill umbrellas;
• 3-4 heads of garlic;
• 6 tbsp. l. salt in 3 liters of water.

Cooking method:

1. Prepare the cucumbers.
2. Grate horseradish root or chop finely.
3. Chop the garlic.
4. Place cherry, horseradish and oak leaves on the bottom of the enamel dish.
5. Lay vegetables on top tightly, add garlic last.
6. Place the dill at the very top.
7. Dissolve the salt in cold water, taking into account the proportions.
8. Pour cold marinade over vegetables.
9. Place the load on top.A heavy jar will work and can be placed on a cutting board or flat plate.
10. Roll the cheesecloth several times and cover the pan.
11. Remove to a dark and cool place for 5 days.

Attention! If you notice mold, bubbles, or foam under the gauze, just gently remove them. This is not a sign of spoiled food, but is normal. This is how the result of fermentation is manifested, without which leaven is impossible.

Spicy spicy cucumbers

Ingredients:

• 3 kg of cucumbers;
• 2 tbsp. l. salt per liter of water;
• 1 tsp mustard seeds;
• 1 horseradish root;
• 4 currant leaves;
• 0.5 tsp ground red pepper;
• 1 dill umbrella.

Cooking method:

1. Remember to soak the cucumbers, cut off the ends on both sides, and pierce the larger fruits with a fork.
2. Grate horseradish root on a fine grater or chop.
3. Place the currant leaves on the bottom of the pot.
4. Lay cucumbers on top.
5. Then add the chopped horseradish root.
6. Stir in mustard seeds.
7. Add dill umbrellas.
8. Dissolve salt and 0.25 tsp in water. ground red pepper.
9. Before pouring, the remaining 0.25 tsp. Pour pepper into a saucepan. Try to do this evenly throughout the container.
10. Pour cold brine over vegetables.
11. Put oppression on top.
12. Store in a dark and cool place for 50 hours.

Read also:

The most delicious recipes for cucumbers with citric acid.

The benefits and harms of cucumbers with honey for the human body.

What are the small cucumbers called?

How to store such cucumbers

The main rule is no sunlight. Cellars and cold corridors are ideal for storage. There are no problems with this in private houses, almost every one has an underground floor. Please note that these cucumbers will not last long. If you have a desire not only to treat guests on a certain day, but also to save vegetables for the winter, after salting or souring in a saucepan, they must be rolled up in jars.

This is done very easily as follows:

1. Pour the liquid into a saucepan.
2. Throw away the greens.
3. Sterilize the jars.
4. Put fresh herbs on the bottom. If not available, black peppercorns and bay leaves will do.
5. Fold the cucumbers tightly.
6. Put the marinade that you drained off to boil over the fire.
7. Pour boiling marinade into jars and leave for 12 minutes.
8. Drain the marinade. If there is not enough water, feel free to add it. Boil again.
9. Refill. Leave it on for 5 minutes and repeat the procedure.
10. Roll up the cans after the third pouring with boiled lids.
11. Flip and wrap. Send for long-term storage after 48 hours.

Council. Since the recipe does not involve vinegar, the cans can be sterilized after double or triple pouring within 10 minutes. An alternative way is to add a crushed aspirin tablet to each jar during the third fill.

If you have a cellar that maintains a comfortable temperature for vegetables, cucumbers will remain in the pan until winter. But don't forget to remove the oppression.

Let's sum up

So, pickled cucumbers in a saucepan is a simple matter. The main thing is clean enameled dishes, well-chosen and prepared cucumbers, oppression and a cool place. All conditions are easy to fulfill. Try not to change the recipe too much, as pickles do not always behave predictably. Some ingredients can just ruin the flavor. Keep in mind that mold, foam and bubbles are normal, but must be removed before serving.

If you wish, you can roll cucumbers into jars, thereby preserving their great taste and increasing their shelf life. However, we recommend eating your vegetables before the new season. Enjoy your meal!