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

Pickling cucumbers - a quick and easy way to process crops. The fruits are cooked whole or cut into pieces, spices, herbs and herbs are added to the jars. The appetizer is combined with vegetable side dishes, cereals, salads; adds a spicy flavor to the main dishes. The cold method does not require special culinary skills; any novice housewife can pickle cucumbers.

Let's consider in detail recipes cold salting and learn the secrets of cooking.

General recommendations for pickling cucumbers

For cooking, choose elastic cucumbers of the same size. Vegetables should be firm and crunchy, with little bumps or bumps. If you are using overripe large cucumbers, before cooking them cut into equal pieces or cubes.

Before salting, the cucumbers are washed under cold running water and wiped dry with a clean towel.

Important! Place the cucumbers in clean jars without chips or cracks; buy and wash the lids in advance. The container must be intact, otherwise the workpieces will quickly deteriorate.

Features of the cold method

For cold salting, clean water is used - from a filter or bottled, ideally from a well or source. Vegetables are soaked for 2-3 hours to make them more elastic and crispy... They use coarse salt, sea salt and iodized salt are not suitable - they dissolve quickly and do not soak vegetables.

Important! Cold pickled cucumbers are tasty and aromatic in a wooden barrel. The barrel is pre-washed with a soda solution.

Cold pickling recipes

Consider the popular recipes for cold pickling cucumbers for the winter for storage in an apartment. Such blanks are saturated with vitamins A, E, C, as well as calcium, iron and dietary fiber. All these elements strengthen the immune system and protect against the flu and colds in winter. Fragrant cucumbers will decorate any feast or family dinner.

A simple classic recipe

A simple recipe takes 40-50 minutes. All the ingredients for it are taken from the garden or at the nearest market. Cucumbers are stored for up to six months, do not lose their pleasant aroma and juicy taste.

What is required for simple cold water pickling of cucumbers:

• 2 kg of cucumbers;
• 1.5 liters of water;
• 6 cloves of garlic;
• 30 g dried dill;
• 2 dill umbrellas;
• 2 bay leaves;
• 80 g of salt;
• 10 black peppercorns.

Cooking technology:

1. Rinse vegetables and herbs, put in layers in a jar. The cucumbers should be close to each other. Add peeled garlic cloves, black pepper, bay leaf.
2. Mix water with salt, pour the brine into a jar and cover with clean gauze. Organize oppression and leave in a cool dark place for three days.
3. For storage close with a nylon lid and put in the refrigerator.

"Barrel"

"Barrel" blanks are sweet and sour, with a pleasant spicy aroma. Cucumbers become crisper and firmer. At home, dishes use a three liter jar.

List of ingredients for cooking:

• 1.5 kg of cucumbers;
• 2 liters of water;
• 120 g salt;
• 5 cherry leaves;
• 5 horseradish leaves;
• 3 black currant leaves;
• 1 head of garlic;
• 1 pod of hot pepper;
• 3 dill umbrellas;
• black peppercorns to taste.

How to cook:

1. Rinse cucumbers and soak in cold clean water for 5 hours.
2. Scald the leaves with boiling water and place on the bottom of a clean jar.
3. Tamp vegetables on top, add peeled garlic cloves, black pepper, hot pepper cloves.
4. Add salt to the water and mix, pour the brine into the jar.
5. Put the jar under oppression for 1 day in a cool place, then in a warm place for 4 days. Close the lid.
6. Store in a basement or cellar.

With horseradish and garlic

Horseradish and garlic saturate the dish with a bright, pungent taste, the appetizer is combined with boiled potatoes, barbecue, Borodino bread. Store it in the refrigerator for 3-4 months.

Interesting! In ancient Egypt, it was believed that horseradish root stimulates appetite and gives a person a boost of energy and vitality. It was consumed fresh or boiled.

What you need:

• 2 kg of cucumbers;
• 2 heads of garlic;
• 40 g grated horseradish root;
• 70 g salt;
• 6 peas of black pepper;
• cloves to taste;
• 1.5 liters of water.

Cooking method:

1. Soak vegetables for 4 hours in cold water.
2. Place in the middle of the jar, add horseradish root, peeled garlic cloves, black pepper and cloves to taste on top.
3. Add the remaining cucumbers and cover with brine.
4. Cover with cheesecloth and leave the pickling in a cool place for 3-4 days.

With mustard

Dry powder mustard is used for cooking - it makes vegetables spicy and piquant. This appetizer will appeal to all spicy lovers. Cucumbers look appetizing, they look attractive in banks.

Ingredient List:

• 1 kg of cucumbers;
• 30 g dry mustard;
• 3 dill umbrellas;
• 3 cherry leaves;
• 4 black currant leaves;
• 1 horseradish sheet;
• 70 g salt;
• 5 cloves of garlic;
• 1.5 liters of water.

Cooking method:

1. Rinse and sterilize jars. Put clean sheets of currant, cherry and horseradish at the bottom of each, add dill umbrellas.
2. Peel the cloves of garlic, tamp together with the cucumbers in a jar.
3. Pour salt and mustard on top, pour cold water. Close the nylon lid and shake several times.
4. Store in a cool and dark place.

Crispy with vodka

The original appetizer is easy to prepare. Vodka makes vegetables crisper, without the alcoholic taste and smell. Cucumbers are served as an addition to the main course or as a snack.

What you need:

• 2 kg of cucumbers;
• 5 sheets of horseradish;
• 3 bay leaves;
• 100 ml of vodka;
• 90 g sugar;
• 80 g of salt;
• 3 dill umbrellas;
• 2 liters of water;
• 1 head of garlic.

Cooking technology:

1. Rinse cucumbers and herbs. Put horseradish leaves, laurel and dill on the bottom of a clean jar. Tamp vegetables on top.
2. Add sugar and salt to the water, mix, pour into a jar. Add vodka last.
3. Cover with gauze or a thin cloth and place in a warm place. Use a clean spoon to skim off the foam periodically.
4. After 3 days, close the nylon lid and store in the refrigerator.

Pickled in a bucket

Fermented dishes are good for health - in the process of fermentation, lactic acid is released, which has a beneficial effect on the functioning of the gastrointestinal tract. In addition to cucumbers, brine is also eaten - it turns out to be tasty and aromatic.

Attention! Pickled cucumbers are cooked in an enamel bucket. It must be clean and free of chips or scratches. Otherwise, germs and bacteria build up in the cracks, and the snack will quickly go bad.

Ingredient List:

• 4 kg of cucumbers;
• 5 dill umbrellas;
• 25 g horseradish root;
• 5 oak leaves;
• 5 cherry leaves;
• 7 black currant leaves;
• 2 heads of garlic;
• 1.5 liters of well water;
• 150 g of salt.

How to salt:

1. Rinse cucumbers under cool water, trim off the ends and soak in cold water for 4 hours.
2. Peel the garlic and rinse the herbs.
3. Transfer the cucumbers to a clean bucket, alternating with garlic and spices.
4. Make the top layer from cherry, oak and black currant leaves.
5. Dissolve salt in water and pour into a bucket. Organize oppression for two days, removing it to a dark and cool place.

With berry leaves

Berry leaves give vegetables a sweet and sour flavor. To taste, put leaves of cherry, black and red currant, raspberry. Vegetables are stored in the refrigerator for up to a year. Ingredient List:

• 1 kg of cucumbers;
• 80 g of salt;
• 2 raspberry leaves;
• 3 cherry leaves;
• 3 black currant leaves;
• 2 laurel leaves;
• 3 dill umbrellas;
• 2 oak leaves.

Cooking technology:

1. Rinse cucumbers and soak in cold water for an hour.
2. Put leaves and greens at the bottom of a clean sterilized jar, tamp cucumbers on top.
3. Add water and salt, close the lid and put in the refrigerator for a day.

Jars are sterilized in any convenient way - on a saucepan, in a microwave oven, using a double boiler or multicooker. Sterilization preserves the taste, aroma and health benefits of vegetables.

With chili

Chili pepper is added to taste. The more it is, the more spicy the appetizer. Red paprika is used - it, unlike green, gives the dish a pleasant spice. Green, on the other hand, has a more sour taste that cannot be combined with cucumbers.

Ingredient List:

• 1 kg of cucumbers (gherkins are recommended);
• 1 chilli pod
• 30 g of white mustard seeds;
• 1 head of garlic;
• 10 black peppercorns;
• 3 bay leaves;
• 1.5 liters of water;
• 80 g of salt;
• 110 g sugar.

How to salt:

1. Sterilize the jars, put garlic, white mustard, pepper and herbs on the bottom.
2. Add salt and sugar to the water, mix.
3. Pour the brine into a jar, put under oppression overnight.
4. Close with a lid, store in a cellar or basement.

With red currant

The red currant recipe is easy to prepare. Cucumbers look appetizing, bright berries decorate the dish.

Ingredient List:

• 800 g of cucumbers;
• 100 g of red currant berries;
• 1 onion;
• 4 cloves of garlic;
• 3 black peppercorns;
• 4 carnations;
• 1 liter of water;
• 80 g sugar;
• 70 g of salt.

Cooking technology:

1. Rinse the jars, put black pepper, cloves and peeled garlic cloves on the bottom of each. Add the onion in half rings to taste.
2. Stir salt and sugar in water, pour into a jar. Add currant berries on top.
3. Remove to a cool dark place for three days under oppression.
4. Roll up the lid. Keep refrigerated.

With spices

Spices are used to taste. It can be mint or basil, tarragon or cumin. Experienced chefs add a mixture of Provencal herbs to the recipe. It refreshes the taste of vegetables, makes it more pleasant and delicate.

What you need:

• 1 kg of cucumbers;
• 3 cloves of garlic;
• 30 g mint;
• 5 bay leaves;
• 4 black peppercorns;
• 10 g basil;
• 10 g cumin;
• 800 ml of water;
• 50 g of salt.

Cooking technology:

1. Rinse the cucumbers, cut off the ends and soak in cold water for 7 hours. The use of gherkins is recommended.
2. Put in a jar, alternating with spices and herbs.
3. Add salt to the water, mix and pour into a jar.
4. Cover and refrigerate overnight.

Cooking and storage tips

Experienced chefs recommend checking the expiration date of products - salt, seasonings, spices before cooking. The recipe is studied in advance, so as not to forget to buy this or that ingredient. Use clean kitchen utensils - towels, potholders, dishes.

Store snacks in the refrigerator at a temperature of 0 ... + 1 ° C. If there is no refrigerator, the jars are placed in a cool, dark place, such as a basement or cellar. The temperature there should be no more than + 5 ° С of heat, the air humidity should be about 80%. Under these conditions, blanks are stored for up to six months.

It is recommended to chill vegetables before serving - this will make them crisper and more elastic. An open jar of cucumbers is covered with cling film or a nylon lid and stored for no more than two days.

Conclusion

Salted winter cucumbers are a tasty addition to any table. They are harmoniously combined with meat and fish dishes, vegetable side dishes and salads. For cooking, use elastic fresh cucumbers, herbs and spices.

Cold salting takes little time - no need to boil the brine and wait for the jars to cool. Cucumbers are stored in the refrigerator and served cold on the table.