Recipes for making the most delicious cucumbers without vinegar for the winter

The difficulty of preparing seamers for the winter is that you need not only to evaluate the current taste, but also to predict its changes. Mistakes in salting cucumbers will only be clear after a few months, when the appetizer is served. If the proportions or seaming technology are violated, the product will be damaged. We propose to study the basic rules that will allow you to avoid mistakes in the salting process, as well as try out golden recipes for the most delicious cucumber preparations for the winter without vinegar.

How to pickle cucumbers without vinegar

Often vinegar gives the products an unpleasant aftertaste, so many housewives prefer to pickle cucumbers without it. But this type of conservation has its own special rules.

Fundamental rules

Cucumbers of the correct size are chosen for harvesting, you should not take long and too large ones. Fruits no more than 15 cm long are ideal for pickling. The best option is cucumbers from your own garden. However, not everyone has the opportunity to grow vegetables, in which case cucumbers from the market will also work. For storage, cucumbers are chosen without visible defects, those that have not yet had time to turn yellow, dry out, not frozen.

Attention! It is desirable that all fruits are of the same size, otherwise the degree of salinity will be different.

A jar is chosen with a wide neck - this way it will be more convenient to stack and get the cucumbers.

Why salting under iron lids

Different covers are used for blanks - nylon, glass, plastic, iron. The latter have several advantages:

• close tightly, as tight as possible;
• keep the product in its original form for several years (with proper storage);
• are inexpensive compared to other options;
• disposable, eliminate the need to process them for reuse.

But the iron covers have some downsides:

• the difficulty of seaming;
• procurement in large quantities takes a long time;
• a special wrench is required for twisting.

There are more advantages to this type of cover, therefore, housewives most often use them for blanks for the winter.

Salting stages

Delicious and crispy cucumbers will be obtained by observing the salting stages. Otherwise, the product will turn sour in 2-3 weeks, explode in the middle of winter, or acquire an unpleasant aftertaste.

Cucumber preparation

The cucumbers are washed, the tails are cut off. The cut zone is at least 0.5 cm. To remove cucurbitacin from the fruit, which gives a specific bitterness, leave them in cold water for 2-3 hours.

Spice

Spices are an important part of the pickle. The percentage and composition of the mixture for pickling and pickling in some families are inherited.

The main spices are fresh garlic, green dill (stems, umbrellas or twigs), peppers or peas, and salt. Iodized, finely ground salt is not used, coarse rock salt is ideal.

Additional ingredients: oak or birch bark, celery stalks, cherry leaf with the top of the twig, mint, currant leaves, tarragon, thyme and oregano.

Reference. The crunch will be provided by 2-3 leaves of amaranth, a specific aroma - parsley (seeds) and bird cherry buds.

Capacities

Sterility is one of the conditions for long-term storage. Banks are sterilized in a water bath. A separate container will be required to handle the lids. They are washed and scalded to prevent bacteria and mold spores from entering the jar. Even the edges and surfaces of the screw threads require attention. The brine pot is also treated with detergent.

Stacking cucumbers in a container

At the bottom of the jar, lay a "pillow" of greens. The fruits are layered with cloves of garlic, a pot of pepper, dill and selected spices. Cucumbers are not stacked too tightly - it is necessary that the brine washes them from all sides and soaks them evenly.

Brine preparation

The final taste of cucumbers depends on the brine. For cucumbers, which will be stored at a temperature of + 20 ... + 25 ° C, and for cucumbers, which have been allocated space in the cellar, different brines are prepared.

How to sterilize seaming caps

Sterilization destroys all dangerous bacteria at temperatures from + 100 ° C and above. There are two ways to carry out this procedure - steam and boiling water. Boil lids without gum.

Steam sterilization:

1. Water is poured into the pan until about the middle.
2. The colander is positioned so that it does not touch the water.
3. After the water boils, the lids are placed in the colander so that the inside gets under the outgoing steam.
4. The container is closed with a lid and left for 12-15 minutes.
5. The lids are ready to use.

Sterilization with boiling water:

1. Water is poured into the container and wait for it to boil.
2. Place the lids in boiling water and close.
3. After boiling again, wait 7-10 minutes.
4. The covers are ready to use.

Canning Recipes Without Vinegar

Vinegar - optional blank ingredient... It is replaced with currant and cranberry juice or lemon. Thanks to them, the finished product acquires not only a more refined taste, but also an original color.

Cold way: the classic recipe

Ingredients for a three-liter can:

• cucumbers (pre-prepared) - 1.5 kg;
• water (boiled, chilled) - 1.5 l;
• salt - 3 tbsp. l .;
• granulated sugar - 1.5 tsp;
• black pepper (peas) - 7-10 pcs.;
• dill (twig, umbrella, stems) - 4-5 pcs.;

Ingredients per 1 L can:

• prepared fruits - 0.5 kg;
• water - 0.5 l;
• salt - 35 g (1 tbsp. l.);
• granulated sugar - 0.5 tbsp. l .;
• black pepper - 1-2 pcs.;
• dill, celery stalks, horseradish leaves - 1-2 pcs.

Pre-washed and chopped fruits are placed in jars in layers with herbs and spices. Dense packing will provide the final brine with saturation - during the pickling process, the cucumbers will give more juice. The brine is poured after laying.

The jar is placed in a dark place. To prevent the rays from accidentally hitting, they wrap the container with a cloth. At the first stage, they are stored at room temperature. Banks are left for three days, during which time the brine will ferment. Later, the temporary lid is changed to a permanent one, and the jar is transferred to a cold place.

Important! Pour water into the jar during the formation of nitrous oxide regularly.

Crispy, with horseradish and garlic

Ingredients for a three-liter can:

• peeled fruits - 2 kg;
• dill, parsley, horseradish - 3-5 stalks;
• peeled garlic - 0.5 heads;
• salt - 35 g;

Ingredients per 1 L can:

• washed and trimmed fruits - 0.8 kg;
• dill, celery, horseradish - 1 pc .;
• crushed garlic - 1-2 cloves;
• salt - 0.5 tbsp. l.

Cucumbers are washed in 2-3 changes of water or under the tap. The tails are cut to a thickness of 0.5 cm. Horseradish, dill, celery are washed and cut. There is no need to peel the garlic, just crush it with a knife. Fruits and spices in a jar alternate. The first to be placed on the bottom is a "pillow" of greenery.

The brine is prepared in a separate clean container and cooled to + 20 ° C. The brine is poured into the jar, covered with a temporary nylon lid and the container is shaken. If the cucumbers are compacted, pour in the remnants of the brine. It can be served after 5 hours.

With berry leaves

Ingredients for a three-liter can:

• processed fruits - 2 kg;
• gooseberry berries - 0.5 tbsp.;
• garlic - 1 head;
• cherry and currant leaves - 6 and 3 pcs.;
• horseradish, dill - to taste;
• pepper, cloves - 9 pcs.;
• horseradish root - 1 pc .;
• water - 2 l;
• salt - 150 g;
• granulated sugar - 6 tbsp. l.

Ingredients per 1 L can:

• peeled, trimmed fruits - 1 kg;
• gooseberries - 100 g;
• garlic - 4 cloves;
• cherry, currant, apple leaf - to taste;
• horseradish (root) - 3-5 cm;
• dill - 3-4 stalks;
• pepper and cloves - 4 peas each;
• water - 1 l;
• salt - 2 tbsp. l .;
• sugar - 3 tbsp. l.

Horseradish is cleaned, washed and cut into small longitudinal bars. The container is sterilized, a "pillow" of greens is placed on the bottom. Cucumbers are tamped on top, avoiding damage to the skin - this will deprive them of the crunch.

Spices, salt and sugar are dissolved in boiling water. The workpiece is poured with boiling water and left for 1-2 hours. Banks are rolled up and left upside down for 2-3 days. In order for the blanks to give off heat more slowly, they are covered with a blanket. This will also prevent sunlight from entering. Before long-term storage, the jars are shaken and turned over to their normal position. On the fourth day, the product is ready, but it can be stored until spring.

Read also:

Delicious Canned Tomatoes: Best Recipes

How to cook canned zucchini for the winter

With mustard in a cold way

Ingredients for a three-liter can:

• washed and soaked fruits - 2 kg;
• horseradish and cherry greens - 2 sheets each;
• leaf or young shoots of currants - 1 pc .;
• dill umbrella - 4 inflorescences;
• brine - 1.5 liters of water and 1 tbsp. l. salt;
• dry mustard - 2 tbsp. l. without a slide;

Ingredients per 1 L can:

• soaked cucumbers - 0.5 kg;
• horseradish, cherry, black currant - 1 sheet each;
• dill (inflorescences) - 2 pcs.;
• brine - 0.5 tbsp. l. salt per liter of water.
• dry mustard - 1 tbsp l.

Everything prepared for salting is rinsed and cut. Cucumbers are tamped after the "pillow" of herbs and branches. After pouring the brine, the jar is left for 2 days at room temperature. Covering with a blanket will speed up the fermentation process. Then the brine is replaced with water + 25 ... + 30 ° C, to which only mustard powder is added. Store the workpiece in a cool, dark place.

A simple vodka recipe

Ingredients for a three-liter can:

• peeled chopped fruits - 2 kg;
• dill - 3 inflorescences;
• currants (fresh leaf) - 3 pcs.;.
• garlic - 2 cloves (pre-crush);
• black pepper - to taste;
• salt - 3 tbsp. l .;
• vodka - 50 g.

Ingredients for a three-liter can:

• soaked cut cucumbers - 0.5 kg;
• dill - 1 inflorescence;
• currant (fresh leaf) - 1 pc .;
• garlic - 1 clove (crush with a knife);
• black peppercorns - to taste;
• salt - 1 tbsp. l .;
• vodka - 20 g.

The garlic is peeled and crushed with a knife. Leaves of fruit trees (plum, apple, cherry) and dill umbrellas are rinsed and dried. Spices, leaves and cucumbers are stacked in layers. The first layer is seasonings. Dissolve salt and vodka in water, pour canned food and close it with a nylon lid. Store in a cool place. After 3-4 days they can be consumed.

Hot way

Ingredients for a three-liter can:

• washed soaked fruits - 2 kg;
• dill - 2 inflorescences or stems;
• garlic - 0.5 heads;
• horseradish root - 5 cm;
• pepper - 8-10 peas;
• cherry leaves - 5 pcs.;
• salt - 50 g;
• sugar - 1.5 tbsp. l .;
• citric acid - 1 tsp.

Ingredients per 1 L can:

• cucumbers - 0.5 kg;
• dill - 1 inflorescence;
• garlic - 2 cloves (pre-crush);
• horseradish (root) - 1-2 cm;
• pepper - 3 peas;
• cherry leaves - 2 pcs.;
• salt - 0.5 tbsp. l .;
• sugar - 0.5 tbsp. l .;
• citric acid - 0.5 tsp.

Spices, seasonings and spices are placed at the bottom of the jar, and cucumbers are placed on top. Pour the fruits with boiling water, then close the lid tightly and let it brew for 15 minutes. At this time, a brine is prepared: salt, sugar, citric acid are added to boiling water. The cans are drained and replaced with hot brine. Close the lids as quickly as possible so as not to cool the vegetables.

Fast way

Ingredients for a three-liter can:

• salt - 3 tbsp. l .;
• granulated sugar - 2 tbsp. l .;
• cucumbers - 2 kg;
• dill (with stems and grains) - 1 bunch;
• garlic - 3 cloves (pre-crush).

Ingredients per 1 L can:

• salt - 1 tbsp. l .;
• sugar - 0.5 tbsp. l .;
• soaked and cut cucumbers - 0.5 kg;
• dill - 2 branches with umbrellas;
• garlic - 1 clove.

The cucumbers are washed and the tails are cut off, the greens are rinsed. Dill and garlic are finely chopped and pressed so that the spices quickly give off juice. Cucumbers are placed in jars, lined with garlic and dill. Pour boiling water over and roll up. After cooling, the jars are placed in a cold place for 2-4 days.

Lightly salted cucumbers without vinegar

Ingredients for a three-liter can:

• salt - 3 tbsp. l .;
• granulated sugar - 2 tbsp. l .;
• prepared cucumbers - 2 kg;
• dill - 1 bunch (branches, inflorescences);
• garlic - 3 cloves;
• leaves and small branches of cherry - 3 pcs.

Ingredients per 1 L can:

• salt - 1 tbsp. l .;
• granulated sugar - 0.5 tbsp. l .;
• cucumbers - 0.5 kg;
• dill - 2 stems;
• garlic - 1 clove (peel and crush);
• cherry or bird cherry leaves - 1 pc.

The soaked and cut fruits, along with chopped garlic and other ingredients, are placed in a container. Since salted cucumbers are not stored for a long time, they take a plastic or ceramic box. The container is tightly closed and put in a cold place for 9-12 hours. After this period, the snack is ready to eat.

Sour cucumbers for the winter without vinegar

Ingredients for a three-liter can:

• cucumbers without tips - 2 kg;
• salt - 3 tbsp. l .;
• dill - 2 stems with inflorescences;
• cherry greens, apple trees, horseradish currants - 2 pcs.;
• horseradish (root) - 1 piece 2-3 cm.

Ingredients per 1 L can:

• cut and soaked fruits - 0.5 kg;
• salt - 35 g;
• leaves of fruit trees, shoots - 5-6 pcs. Total;
• horseradish root - 5-6 cm.

Seasonings are placed on the bottom of the jar, cucumbers are spread on the "pillow" without squeezing. Water is boiled and poured into a jar on top of the fruit. The brine is insisted for no more than 3 hours. Then the jars are heated by placing them in a water bath. Spices, roots and seasonings are added to the liquid. Without allowing cooling, the cans are rolled up and left upside down for 2 days. Under a blanket or other thick fabric, there is less risk of light entering, leading to sourness. On the third day, the seams are turned over and allowed to stand for another 2-3 days.

With aspirin without vinegar

Ingredients for a three-liter can:

• washed, cut fruits - 2 kg;
• dill (inflorescences or branches) - 1 pc .;
• aspirin (standard, uncoated) - 1.5 tablets;
• horseradish (fresh root) - a bar of 2-3 cm;
• garlic - 4 crushed cloves;
• salt - 1 tbsp. l.

Ingredients per 1 L can:

• prepared fruits - 0.8 kg;
• dill - a small branch or umbrella;
• horseradish - a root bar 1-2 cm;
• aspirin - 0.5 tablets;
• garlic - 1.5 cloves (crush);
• salt - 0.5 tbsp. l.

Horseradish and dill leaves are cut and squeezed so that the juice comes out faster. You do not need to peel the garlic, just crush it gently with the plane of a knife. Cucumbers, herbs and spices are laid out in layers. It starts with a spice and foliage cushion.

The proportions of brine: for 1 liter of water - 1 tbsp. l. without a slide of salt. A sprig of dill and fruit crops is placed vertically between the fruits. Crushed aspirin is dissolved in brine, cucumbers are poured and rolled up with a warm metal lid. After 3 days, the product is ready for consumption.

Important! For canning, take aspirin, which does not contain flavorings, is not effervescent. Snacks according to this recipe are not recommended for gastrointestinal problems and individual drug intolerance.

With citric acid

Ingredients for a three-liter can:

• washed cucumbers without tips - 2 kg;
• dill (branches or inflorescences) - 2 pcs.;
• garlic (unpeeled) - 4 cloves;
• pepper (black, allspice) - 8 peas;
• cherry leaves (you can take an apple tree, bird cherry, plum) - 5 pcs.;
• salt - 1.5 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• citric acid (dry, crystals) - 1 tsp.

Ingredients per 1 L can:

• washed cucumbers without tips - 2 kg;
• dill (umbrellas and stems) - 1 pc .;
• garlic - 2 pcs. (do not clean, crush);
• peppercorns - 3 pcs.;
• cherry or plum leaves - 2 pcs.;
• salt, sugar - 0.5 tbsp each l .;
• citric acid (dry) - 0.5 tsp.

A "pillow" of spices and herbs is placed on the bottom, and cucumbers are placed on top. Chopped seasonings are poured over the fruits. Tightly packed cucumbers are poured with boiling water and covered with a temporary lid. Insist 15 minutes.

For the brine, dissolve salt, sugar and citric acid crystals in boiling water. The first liquid from the jar is drained without touching the components and replaced with brine. Banks are immediately closed with heated lids and rolled up for storage.

Read also:

How to cold salt salted cucumbers in a saucepan.

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

Important recommendations

There are many recipes, but there are general requirements for blanks:

1. Jars and lids must be sterilized, and only work with clean hands.
2. The can can burst from temperature extremes and acidification. Precautions must be taken.
3. The aspirin prescription is not suitable for people with gastrointestinal conditions.
4. Do not use such blanks with increased sensitivity to salty and spicy.

Conclusion

Salted cucumbers without vinegar are less aggressive towards the digestive tract. In small quantities, such snacks are consumed even with gastritis and heartburn outside periods of exacerbation. When self-seaming, the proportions of the components are observed and the container is sterilized. To choose the most successful preservation method, cucumbers are salted in small jars, each one signed. And by the next season, they choose a specific recipe for cucumbers without vinegar for the winter.