Delicious recipes for the winter: crispy pickled cucumbers in jars without sterilization

Pickled cucumbers are good for your health. During the fermentation process, lactic acid is formed, which normalizes the intestinal microflora and has a positive effect on the functioning of the stomach. Fermented snacks are juicy and tasty and easy to prepare. The snack does not require sterilization, which saves time and effort. Consider the popular recipes for crispy pickled cucumbers for the winter in jars without sterilization, we will learn the secrets of their preparation and storage.

Features of cucumber sourdough

Vinegar is not used for sourdough, so the dish is tender. Lactic acid acts as a preservative, preserves the benefits, flavor and firmness of vegetables. It prevents the development of bacteria, gives the snack a sweet and sour flavor. Zelentsy ferment from one day to a month, depending on the recipe.

Interesting! Besides cucumbers, pickling helps preserve the flavor and health benefits of cabbage, peppers, lemons, watermelons, pumpkins, tomatoes, and other fruits and vegetables.

The benefits of fermentation

To the benefits fermentation include a useful composition of dishes. Moderate consumption lowers blood cholesterol levels, reduces swelling and removes excess fluid. In the winter season, pickled cucumbers saturate the body with vitamins A and C, which protect against flu and colds.

Important! Fermented foods are softer than raw foods, so they are consumed by older people who have dental problems. But due to the high acid content, such vegetables should not be consumed by people with gastritis or ulcers.

Preparing the container and ingredients

Glass jars are chosen for salting. The container must be solid, without cracks or scratches. During the cooking process, you will need plates, a basin, forks and knives. All kitchen utensils must be clean. The cans are closed with nylon lids.

The cucumbers should be uniform in size, firm and crispy. Culinary experts choose varieties with pimples - the dishes turn out to be more juicy and tasty. Before fermentation they are soaked in cold water for two hours. Greens and other vegetables are washed under cool water and wiped dry. Before cooking, check the expiration date of the spices and herbs.

Recipes for the most delicious pickled cucumbers without sterilization

Pickled cucumbers for the winter without sterilization are combined with any dishes - pilaf, shish kebab, manti, borscht and others. This versatile appetizer is suitable for family celebrations as well as for everyday meals.

With oak leaves

In the country or in the garden, such cucumbers are harvested in wooden barrels - wood gives vegetables a crunch and elasticity. In apartments, jars are used for salting.

Interesting! Oak leaves have antiviral and antimicrobial effects. They saturate the snack with aroma and beneficial properties. Leaves of different sizes are used for cooking. The main thing is that they are fresh.

Ingredient List:

• 2 kg of cucumbers;
• 7 oak leaves;
• 1.5 liters of water;
• 5 dill umbrellas;
• 1 head of garlic;
• 80 g of salt.

How to cook:

1. Cut off the ends of clean vegetables, soak in a basin in cold water for an hour.
2. Scald the dill umbrellas and oak leaves with boiling water, put them on the bottom of the jars.
3. Place cucumbers and peeled garlic cloves on top.
4. Cover with remaining oak leaves.
5. Pour salt into the water, mix and pour into jars. Leave on for 20 minutes.
6. Drain the brine into a saucepan and boil, pour back into the jars.
7. Organize oppression and leave the snack for 4 days at room temperature.
8. Close and put in the refrigerator.

Under the iron cover

Vegetables can be stored under an iron lid for up to two months. The best storage place is a dry and ventilated cellar or basement.

For cooking you will need:

• 1.5 kg of spiny cucumbers;
• 5 cloves of garlic;
• 60 g of coarse rock salt;
• 6 dill umbrellas;
• 4 cherry leaves;
• 4 red currant leaves;
• sprigs of cloves to taste;
• 2 liters of water.

Cooking technology:

1. Wash the cucumbers.
2. Scald the leaves and greens with boiling water and dry.
3. Peel the garlic and place all ingredients in a container.
4. Mix water with salt, pour over cucumbers.
5. Cover with a plate and put under oppression in a dark place.
6. After 6 days, pour the brine into a saucepan and bring to a boil. Pour back into the jar.
7. Roll up and cool. Store in a cellar.

With mustard

Mustard saturates vegetables with a spicy pungent aroma. The appetizer is served as a complement to the main course.

Ingredient List:

• 3 kg of cucumbers;
• 40 g mustard powder;
• 1 head of garlic;
• 5 dill umbrellas;
• 10 black peppercorns;
• 4 horseradish leaves;
• 4 oak leaves;
• 110 g salt;
• 3 liters of water.

Cooking method:

1. Wash oak and horseradish leaves, put them on the bottom of a clean jar.
2. Wash the cucumbers and place them on top of the leaves. It is recommended to use gherkins - small cucumbers 5-7 cm long.
3. Peel the garlic and cut the cloves in half. Mix with mustard and pour into a jar. You can also use mustard seeds - in the process of fermentation, they will become soft.
4. Add coarse salt, black pepper, dill umbrellas.
5. Pour cold clean water and leave under oppression for three days in a warm place.
6. Drain the brine and boil. Cool and pour back into the jar.
7. Remove in a dark place for an hour, then cool.
8. Close and put in the refrigerator.

Under the nylon cover

Vegetables under a nylon lid stored in the refrigerator, they are not suitable for a basement or cellar.

Reference. For blanks, dill, parsley, black and red peppers, cloves, bay leaves, basil, caraway seeds, mint, and rosemary are used. Spices are added to your liking, but there should not be many of them.

Ingredient List:

• 1.5 kg of cucumbers;
• 80 g of salt;
• 3 cloves of garlic;
• 4 dill umbrellas;
• 3 bay leaves;
• spices to taste.

How to cook:

1. Wash vegetables in cool water, cut off the ends and leave in cold water for 40 minutes.
2. Rinse the herbs and transfer to a jar. Tamp the cucumbers on top.
3. Pour coarse salt into the water and bring to a boil. Pour the liquid into a jar, cover with a lid and leave warm for 2-3 days.
4. Pour the brine into a clean saucepan and boil again. Remove the white foam formed and pour over the cucumbers. Add spices or herbs as desired.
5. Close with nylon caps.

In a cold way

The cold method does not require special culinary skills - the appetizer is easy to prepare.

Ingredient List:

• 1 kg of cucumbers;
• 10 cherry leaves;
• horseradish root to taste;
• 4 dill umbrellas;
• 4 cloves of garlic;
• 1.5 liters of water;
• 70 g of salt.

How to cook:

1. Wash the cucumbers, cut off the ends and soak in cold water for five hours.
2. Fill the jars with cherry leaves, add dill umbrellas, peeled garlic cloves. Grate horseradish root and add to ingredients if desired.
3. Mix water with salt, pour into jars, put under oppression for three days. Keep at room temperature.
4. Close and put in a cellar or basement.

Acidic without sterilization

Citric acid is used to prepare a sour snack - it gives vegetables an interesting and piquant taste.

What you need:

• 1 kg of cucumbers;
• 30 g citric acid;
• 1.5 liters of water;
• 60 g of salt;
• 5 sprigs of dill;
• 10 black peppercorns;
• 4 horseradish leaves;
• 4 oak leaves;
• parsley to taste.

How to cook:

1. Wash the cucumbers and cut off the ends.
2. Place the washed leaves at the bottom of the container, add spices and herbs, pepper and dill. Put the cucumbers on top.
3. Pour cold water and leave for three days in a cool place, for example, on the balcony.
4. Pour water into a bowl, add salt and citric acid.Pour into jars and leave for 12-25 minutes, then into a saucepan and put on fire.
5. Cool the liquid and pour into a jar. Organize oppression for two days.
6. For storage, close with a nylon lid.

Sweet and sour

Sweet and sour preparations for the winter are combined with side dishes - rice, boiled and fried potatoes, pasta. The sweet taste comes from cloves and sugar.

What is required for cooking:

• 1 kg of cucumbers;
• 80 g of salt;
• 100 g sugar;
• 1 bunch of parsley;
• 20 g ground black pepper;
• 4 cherry leaves;
• 1.5 liters of water;
• basil to taste;
• 3 clove heads.

How to cook:

1. Put some of the spices and herbs on the bottom of the jar, put washed cucumbers on top.
2. Pour everything with brine: add salt and sugar to the water, mix.
3. Top with the remaining leaves and add the rest of the spices.
4. Put under oppression for two days in a warm place.
5. Keep refrigerated.

With onions without vinegar

In addition to cucumbers, onions are used for cooking. It turns out to be crispy, harmoniously combined with dishes.

Important! For blanks, onions or shallots are used. Outwardly, they are similar, they have a solid structure. Onions saturate the dish with a delicate and juicy taste.

For fermentation you will need:

• 2 kg of cucumbers;
• 800 g onions;
• 1 head of garlic;
• 50 g dried dill;
• 2.5 liters of water;
• 100 g of salt.

How to cook:

1. Peel the onion and cut into large half rings. Small pieces are not suitable - they will soften in brine, lose their shape and taste.
2. Wash cucumbers and soak in cold water for half an hour.
3. Tamp onion and cucumbers tightly, add dried dill and peeled chives.
4. Prepare the brine, pour in the ingredients, cover and leave in a cool place for a day.
5. Drain the brine into a clean saucepan and bring to a boil. Pour back into the jar and organize oppression for three days.
6. Close the lid and store.

Rustic

A spicy appetizer emphasizes the taste of meat dishes - shashlik, dumplings, cutlets.

List of ingredients for rustic fermentation:

• 2 kg of cucumbers;
• 40 g horseradish root;
• 1 head of garlic;
• 2 pods of hot pepper;
• 4 dill umbrellas;
• 3 cherry leaves;
• 3 horseradish leaves;
• 4 black currant leaves;
• 10 allspice peas;
• 3 bay leaves.

How to cook:

1. Rinse the greens under running water, peel the garlic, chop the horseradish root with a large grater.
2. Transfer the herbs to a container, tamp the cucumbers on top. Add horseradish and garlic cloves, hot and allspice.
3. Pour water into a clean empty container, add salt and stir. Pour over the snack and place in a cool place for 3-4 days.
4. Drain the brine and rinse the cucumbers under cold water. Throw the greens out of the jars, leave only the chili and horseradish.
5. Dissolve salt in clean water, pour into a jar and roll up. Store in a basement.

On mineral water

The original recipe with mineral water as a brine is popular with children and adults. The cucumbers are crispy and aromatic.

Attention! It is impossible to boil mineral water. Due to heating, it changes its composition and loses its properties, it ceases to be useful and healing.

Ingredient List:

• 1.5 kg of cucumbers;
• 2 liters of mineral sparkling water;
• 5 cloves of garlic;
• 1 bunch of tarragon;
• 1 bunch of dill;
• 70 g of rock salt;
• 10 black peppercorns.

How to cook:

1. Wash the greens and cucumbers, put them together with the garlic on the bottom of the jar.
2. Dissolve the salt in mineral water, pour the vegetables with the resulting brine. Add chopped tarragon and dill.
3. Cover with a plate and leave for 3 days.
4. Close the lid.

Storage features

The workpieces are stored at temperatures from 0 ° C to + 4 ° C. It is not recommended to leave them in the room - the fermentation process takes place in the warmth, and the vegetables quickly acidify. If there is a cellar or basement, cucumbers are stored there. If not, put it in the refrigerator.

Banks must be closed with iron or nylon lids. Cucumbers are stored in glass jars for 1-2 months. Grated horseradish or sugar will help extend the shelf life - these ingredients are added to the finished snack.

Conclusion

Fermenting cucumbers requires fresh and healthy ingredients. The cucumbers should be the same size and shape, green, with thin skin and tubercles. The varieties Zozulya, White Night, April are used. Vegetables are pre-washed, soaked in cold water so that there are no voids inside.

To prepare the brine, use water and salt. The water must be clean - from a filter or bottled. Salt is bought large, stone. Store jars in the refrigerator, cellar or basement.