The best recipes for pickling cucumbers in a cold way under a nylon lid

Pickled cucumbers are an irreplaceable product, especially in cold weather. There is a place for them not only on holiday tables, but also in the daily diet. Pickles are added to salads, soups and even main courses.

The cold salting method will help to save more nutrients in the product. It is also called lazy, because it does not require a lot of labor - even inexperienced housewives can handle it. We have prepared a selection of recipes for pickles without pasteurization.

Features of cold pickling of cucumbers under a nylon lid

The peculiarity of this method is that for brine, water is not boiled and vegetables are poured cold... More vitamins are retained with this processing method.

Salting time is longer than with the hot method, and is 3-4 weeks... But cold-cooked cucumbers, subject to storage conditions, will not deteriorate within two years. While pasteurized blanks are stored for only one winter.

Nylon caps

As for the covers, then nylon close cans as tightly as metal... But on the other hand, they can be used to close and open workpieces many times, unlike disposable metal lids. No seamer or other special tools are required.

Nylon be sure to pre-sterilize the covers or wash with baking soda... Immediately before use, immerse them in boiling water for 15-20 seconds to soften and seal the jars.

Selection and preparation of fruits

For conservation choose dense fruits with thin skin and pimples... Place cucumbers of the same size in one jar (medium and large up to 12 cm, but not overripe). So they will be salted evenly.

If vegetables are purchased, be sure to trim the ends before cooking.... This will get rid of the nitrates they contain.

There are special varieties for salting: Nezhinsky, Courage, Fontanelle, Favorite, Siberian Salt F1, Avangard, White Sugar, Competitor, Salting Prestige F1. But the most important thing in conservation is that the vegetables are recently picked from the garden. Those who have lain in the refrigerator for a while are not suitable for this.

Attention! When cold pickling cucumbers, use medium rock salt without additives. And the water for the brine is filtered.

The best recipes for a nylon lid

There are many recipes for pickling cucumbers for the winter. We have selected the best for which pickles are always obtained.

Classic recipe

Let's start with the traditional recipe for cold cucumber harvesting. Our grandmothers also cooked for it.

Ingredients:

• cucumbers - 1.3 kg;
• horseradish leaves - 2 pcs.;
• currant leaves - 2 pcs.;
• cherry leaves - 2 pcs.;
• oak leaves - 2 pcs.;
• dill umbrellas - 2 pcs.;
• garlic - 2 cloves;
• hot pepper - 0.3 pods;
• salt - 60 g.

Preparation:

1. Prepare the ingredients: rinse the vegetables and all the herbs, peel the garlic. Soak the cucumbers in cold water for 30 minutes.
2. Cut the garlic into slices, the pepper into rings.
3. Put horseradish leaves, currants, cherries and dill umbrellas on the bottom of the prepared jar. Next, stack the cucumbers vertically, alternating with pepper and garlic. Fill the jars to the top.
4. Fill the workpieces about halfway with water.
5. Dissolve salt in 100 ml of water and pour into cucumber jars.
6. Add plain clean water up to the bottle neck and close the lids.

Cold cucumbers in their own juice

This recipe will come to the aid of those who did not manage to harvest on time, which is why the fruits are overripe. For the preparation itself, select beautiful cucumbers of the correct shape and size, and use overgrowths and re-grading for filling.

Ingredients:

• medium-sized cucumbers - 1.5 kg;
• substandard cucumbers - 1 kg;
• garlic - 6 cloves;
• horseradish leaves - 3-4 pcs.;
• black pepper and sweet peas - 5-6 pcs.;
• dill umbrellas - 2 pcs.;
• bay leaf - 2 pcs.;
• cloves - 2-3 pcs.;
• salt - 100 g.

Preparation:

1. Grind the cucumbers with a blender or grate. Season with salt and leave for half an hour to give juice.
2. Put spices, cucumber and small fruits in jars alternately. Alternate these layers until the container is full to the top.
3. Fill the workpiece with the remaining juice. Place the horseradish sheet on top, under the lid.
4. Close with prepared hot nylon caps and put in a cold place.

Take a note:

How to quickly and tasty cook lightly salted cucumbers

A selection of recipes for blanks from overripe cucumbers

Cucumbers "Like barrel"

This is one of the easiest recipes. Not everyone has the opportunity to pickle vegetables in real oak barrels, but you can repeat the same taste.

Ingredients:

• cucumbers - 2 kg;
• garlic - 4 cloves;
• horseradish leaf - 1 pc .;
• dill (umbrellas) - 2 pcs.;
• allspice (peas) - 5-7 pcs.;
• salt - 60 g;
• water - 1.5 l.

Preparation:

1. Place the garlic and pepper in the bottom of the jar.
2. Place the cucumbers on top.
3. Cover the vegetables with horseradish leaves and dill.
4. Cover with salt.
5. Fill the jars with cold water to the top.
6. Close the jars tightly with prepared capron lids.
7. Store in a cool, dark place.

Mustard recipe

Cucumbers prepared according to this recipe taste with sourness. The mustard additionally makes the fruit crispy.

Ingredients:

• cucumbers - 10 kg;
• dill (umbrellas) - 400 g;
• cherry leaves - 100 g;
• horseradish root - 1 pc .;
• garlic - 2 heads;
• dry mustard - 100 g;
• salt - 80 g;
• water - 5 l.

Preparation:

1. Prepare the ingredients: rinse the vegetables and all the herbs, peel the garlic.
2. Pour mustard powder into the bottom of the cans. Then lay out the greens, a layer of cucumbers (vertically), a layer of greens, cucumbers and again the greens.
3. Prepare the brine: dissolve all the salt completely in cold water.
4. Fill jars of vegetables with brine up to the very neck and close with nylon caps.
5. Place the cans in a cool place. You can try pickles in a month.

Lightly salted cucumbers

Such preparations preserve the taste of summer even in winter.

Ingredients:

• cucumbers - 2 kg;
• garlic - 3 cloves;
• onion - 1 pc .;
• horseradish root;
• dill (greens) - 1 bunch;
• carnation - 5-6 inflorescences;
• currant leaf - 1 pc .;
• sugar - 20 g;
• allspice (peas) - 6 pcs.;
• salt - 40 g;
• table vinegar 9% - 7 ml.

Preparation:

1. Prepare the ingredients: rinse the vegetables and all the herbs, peel the garlic. Soak the cucumbers in cold water for an hour.
2. Cut the onion into thin rings, the garlic into slices.
3. Prepare the marinade: combine water with sugar and salt, bring to a boil and cool.
4. Place a layer of herbs in jars, then upright cucumbers, alternating with onions, herbs and spices.
5. Fill the blanks with cold marinade and close with nylon caps.

Cucumbers without vinegar in the cold way

Aromatic pickles without vinegar will be appreciated by many housewives.

Ingredients:

• cucumbers - 2 kg;
• salt - 60 g;
• hot chilli pepper - 1 pc .;
• black peppercorns - 4 pcs.;
• greens to taste;
• water - 1.5 l.

Preparation:

1. Rinse cucumbers well and cover with ice water for two hours.
2. Rinse all the greens, dry them and place them in prepared jars.
3. Cut the pepper into thin rings and add to the herbs (1-2 pcs per jar).
4. Prepare the brine: dissolve the salt in cold water.
5. Put some of the herbs on the bottom of the prepared jar.Next, stack the cucumbers vertically, alternating with peppers and herbs. Fill the jars to the top.
6. Fill the jars of vegetables with cold brine, without adding a little to the edge of the neck. Close with normal lids and leave for 3-4 days at room temperature.
7. When the fermentation process is over, the brine will turn clear. Drain it and rinse the contents of the jar several times so that there is no residue on the bottom.
8. Fill jars of vegetables with clean water to the brim and close with nylon lids.

Recipe with the addition of vodka

Vodka not only gives the vegetable an unusual taste, but also preserves the pickles for a longer period.

Ingredients:

• cucumbers - 1-1.5 kg
• horseradish leaves - 3 pcs.;
• cherry leaves - 6 pcs.;
• dill (umbrellas) - 3 pcs.;
• peppercorns - 5 pcs.;
• garlic - 2 cloves;
• vodka - 50 ml;
• salt - 60 g;
• water - 1.5 l.

Preparation:

1. Fill the fruit with ice water for three hours.
2. Place the cucumbers in a jar, alternating with herbs and spices.
3. Prepare the brine: dissolve the salt completely in cold water.
4. Fill the vegetable jar with the brine, leaving some space for the vodka.
5. Pour in vodka and close tightly with a nylon lid.

Terms and conditions of storage

Cold-salted cucumbers, are kept up to two years in a dark cool place.

The best place is a cellar or dry basement in your home. In the apartment, such snacks are stored in cupboards on the open balcony or in the refrigerator. At room temperature, workpieces will quickly deteriorate without sterilization.

Conclusion

The advantage of cold pickling of cucumbers is that more vitamins are stored in the product, because it does not undergo pasteurization. But if such blanks are made according to all the rules, they will not deteriorate in the cold for two years. This is twice as long as the shelf life of hot-closed canned food. Well, even a beginner can handle nylon caps.