Crispy cucumbers in jars for the winter: season with hot salt

There are dishes that cannot be imagined without the addition of crispy pickles. So, hot salt the crispy cucumbers in jars for the winter. In order not to spoil the taste and not get soft and flabby fruits in winter, we will tell you about the advantages of this method, teach you how to pickle cucumbers without vinegar with aspirin and how to close them under a nylon lid.

General recommendations for pickling cucumbers

Harvesting begins with the correct choice of fruits. If you grow cucumbers in your garden, choose the varieties Nezhinsky, Muromsky, Debut, Parquet.

When buying on the market, choose fruits:

• small size - up to 8 cm;
• tuberous, covered with black thorns;
• with a thin, porous skin;
• not damaged, straight, not overripe.

Cucumbers with white thorns and thick coarse peel are not suitable for pickling - salt does not penetrate well into such fruits.

When starting to harvest cucumbers for the winter, decide which way you will cover - hot or cold.

General rules for pickling cucumbers:

• use fruits of the same size;
• pack them tightly into banks;
• stick to the proportions in spices and salt;
• salt the freshly harvested crop;
• sterilize jars and lids.

Spices are of great importance in conservation. For salting, a "classic" composition is usually used (proportions for a three-liter jar):

• leaves, horseradish root - 1 pc .;
• dill inflorescences - 1 pc .;
• black currant leaves - 4 pcs.;
• garlic - 3-4 cloves;
• salt - 3 tbsp. l.

Some housewives add cherry, oak, bay leaves. For pungency, hot pepper is used, for aroma - allspice.

Hot method features

Hot pickling of cucumbers in jars for the winter has its own characteristics. Salt in two ways: pouring boiling water 2-3 times or using sterilization.

Attention! When pouring two times, the jars are carefully wrapped for better heating. After sterilization, cool quickly without wrapping.

Preparation of cucumbers and containers

Hot salting for the winter begins with the preparation of the container. Banks are washed with baking soda and baked in the oven:

• 1 liter - 10 minutes;
• 3 liters - 15 minutes.

Boil the lids in water for 3-5 minutes.

Council. If you use the sterilization method, you do not need to boil the lids and cans, just wash them thoroughly. During cooking, they are sterilized along with the cucumbers.

Fruit preparation:

1. Small even cucumbers are selected - 5-8 cm.
2. Thoroughly cleaned from dirt and washed.
3. Kept in cold water for 4-6 hours.

Some housewives cut off the tips of the fruit to speed up salting when you need to get a quick result. This does not affect the taste of cucumbers.

How to hot pickle cucumbers

There are many recipes for pickles for the winter in a hot way. Each of them has its own spices and proportions. We offer the most successful recipes for pickling cucumbers for the winter in a three-liter jar.

With vinegar

Spicy lovers can pamper themselves preservation with vinegar. Such a product is stored on home shelves without worrying about the cans exploding or pickling spoil.

Pickling cucumbers with vinegar is done by pouring twice.

Spices are placed in the prepared container:

• horseradish leaf - 1 pc .;
• dill inflorescence - 1 pc .;
• black currant leaf - 4 pcs.;
• garlic - 3-4 cloves;
• salt - 2 tbsp. l. without a slide;
• sugar - 1 tbsp. l .;
• bitter peppercorns, allspice - optional.

Prepared fruits are laid on top in a dense layer. Pour boiling water over, cover with a lid and leave for steaming for 15-20 minutes. Then the water is poured into a saucepan. Pour in salt and sugar and boil the brine for 3-5 minutes. Foam is constantly removed during cooking. Vinegar is added to the finished brine, the liquid is poured into a jar and rolled up. The jar is placed in a deep basin, wrapped in a towel and left to cool.

Important! Vinegar is added at the end of cooking - 75 g.

The sterilization method assumes a separate preparation of the brine.

Brine preparation:

1. Leaves, horseradish root and dill are chopped.
2. The spices are placed in a saucepan.
3. Pour in water and cook for 3-5 minutes.
4. At this time, cucumbers are placed in a jar.

After the brine is cooked, herbs and spices are taken out of it and placed on cucumbers.

The brine is poured into a jar, covered with a lid and the jar is placed in a pot of hot water. The water in the pot should not reach three fingers to the edge of the jar. Sterilized for 20 minutes and rolled up immediately.

Attention! The sterilization time begins to count down when the water in the pot boils.

No vinegar

Recipes for pickles with vinegar are not suitable for everyone. They cannot be eaten by people adhering to a diet, suffering from diseases of the gastrointestinal tract, diabetics. In this case, a recipe for crispy pickles without vinegar will work. They will taste like barrels. The secret of cooking is that the cucumbers are first sour and then sterilized. Such preservation is perfectly stored at home on the shelves.

Salting process:

1. Spices are placed in the jar (traditional set).
2. Put cucumbers on top.
3. Pour 3 tbsp. l. coarse salt without a slide. The salt must not be iodized.
4. Pour cold purified or settled water.
5. Shake the jar slightly to dissolve the salt.
6. Leave for three days for fermentation.

During fermentation, the jar is placed in a deep plate so that the brine does not spread.

Sterilization procedure:

1. After three days, the brine is drained and boiled for 3-5 minutes, constantly removing the foam.
2. The cucumbers in the jar are washed with warm water to wash off the mold that has appeared.
3. Pour the boiling brine back into the jar and put on sterilization for 10 minutes.
4. The cans are rolled up and, turned upside down, quickly cooled. To do this, watered first with warm, then cold water.

Under the nylon cover

Hot pickling of cucumbers under the nylon cover acceptable if pickles are stored in a cellar or refrigerator. You can do this in one of two ways:

1. Cucumbers first turn sour, then canned.
2. Double boiling water is used.

First way:

1. Cucumbers and spices are placed in jars, poured into 3 tbsp. l. salt, pour cold water and ferment for three days.
2. After that, the brine is drained and put on fire. Boil for 3-5 minutes, skimming off the foam to get rid of white bloom.
3. While the brine is boiling, cold water is poured into the jars and the contents are washed 2-3 times.
4. The brine is poured back into the jars and closed with nylon caps. The conservation is cooled and put into the cellar. The cucumbers themselves are not hot processed in this recipe. The pickle tastes like a barrel.

Second way:

1. Cucumbers and spices are placed in jars.
2. Pour boiling water over for 15 minutes.
3. The water is drained and boiling brine is poured into the jars.
4. Cover with lids steamed in boiling water and allow to cool.

Tight lids are used for preservation. They are boiled before clogging, then the jars are immediately closed.

Council. To get rid of mold, wipe the lids with vinegar.

Fast salting without sterilization

Pickled cucumbers are hot cooked quickly without sterilization and are not time consuming.

Procedure:

1. Prepare the brine: 70 g of salt is boiled in 1 liter of water.
2. Banks are seasoned with herbs and cucumbers.
3. Pour hot brine and leave for three days for pickling.
4. After three days, the brine is drained. Cucumbers and greens are washed 2-3 times in running water without removing them from the jars.
5. Pour in a new brine made from cold unboiled water in a proportion of 1 tsp. salt per liter of water.

Closed with iron lids and stored on shelves.

With aspirin

Lovers of lightly salted cucumbers will appreciate the aspirin pickle. This recipe is suitable for those who cannot eat dishes with vinegar. Aspirin is a preservative with antibacterial properties.

Important! Aspirin is ground before use.

Ingredients:

• cucumbers - 2-2.5 kg;
• peppercorns - 3 pcs.;
• dill greens - to taste;
• garlic - 3 cloves;
• onions - 1-2 pcs.;
• aspirin tablet - 2 pcs.;
• horseradish root - 1 pc .;
• bay leaf - 3-4 pcs.;
• salt - 45 g;
• currant leaves - 3 pcs.;
• water - 1.5 l.

Procurement process:

1. Spices and herbs are placed in sterile jars.
2. Put onion and cucumbers cut into rings on top.
3. Chopped aspirin is added.
4. Dissolve the salt in water and boil for 3 minutes.
5. Pour cucumbers with brine and roll up lids.
6. Banks are covered warm until they cool down.

Preservation is stored at home, it does not precipitate and cloudiness.

Council. Together with aspirin, you can add 1 tsp. citric acid for a slight sourness.

Cooking tips

Each housewife has her own secrets of hot pickling cucumbers. Some of them:

1. To make it easy to drain hot brine from cans, use a special lid with holes.
2. Before rolling, add a few mustard seeds or 1 tbsp. l. vodka. Then the banks won't explode.
3. A small piece of horseradish on top of the jar will help prevent mold.
4. Oak bark will help you get crispy cucumbers.
5. For quick pickling, prick the fruit with a fork.

Storage advice

It is important not only to cook the pickles deliciously, but also to preserve them. With proper preservation, you can eat cucumbers up to 3 years:

1. Sterilized cucumbers are stored on shelves in heated, dry rooms.
2. Preservation, closed by pouring twice without sterilization, can "fly up" in hot weather. Such blanks are recommended to be stored in cool rooms.
3. Pickles under a nylon lid are stored only in the refrigerator or cellar.
4. The use of vinegar or aspirin extends the shelf life up to 3 years.

Read also:

Delicious crispy lightly salted cucumbers: how to cook with cold brine.

The best recipes for pickling cucumbers in a cold way for storage in an apartment in winter.

How to pickle cucumbers in a bucket for the winter in a cold way.

Conclusion

You can hot pickle cucumbers in jars for the winter using sterilization or pouring boiling water. A "classic" set of preservative spices or new ingredients, such as aspirin, are added to the jars. If there is enough space in the refrigerator, pickled cucumbers are covered with nylon lids and stored there.