Cold Water Canning Cucumber Recipe: 9 Easy Step-by-Step Instructions

Recipes for preserving cucumbers using cold water are considered the most successful. This method is distinguished by simplicity, and it takes many times less time than with hot s alting. Therefore, many housewives prefer this option for winter harvesting, adding various components that reveal the taste of cucumbers and make the vegetable crunchy.

The benefits of harvesting cucumbers in a cold way

Using cold water for winter seaming cucumbers has a number of advantages:

• components do not lose their taste due to spices, retain vitamins;
• cold water absorbs excess s alt;
• vegetables come out crispy;
• it takes much less time;
• can be canned in the country;
• brine is good for appetizers or soups.

What you need: supplies and ingredients

Before starting conservation, the necessary components are prepared:

• sterilized glass jars;
• nylon or iron caps;
• pan;
• knife;
• spoon;
• sealer;
• water;
• s alt (coarse rock, no additives);
• cucumbers;
• based on the recipe, spices and spices are added.

The choice of lids depends on the storage location. Nylon require a cool temperature, and iron ones are stored in the room.

Preparing vegetables

The final result depends on the choice and preparation of cucumbers, so this step is given special attention:

• fruits should be 8-15cm;
• choose vegetables of the same volume for even s alting;
• the most suitable cucumber for preservation is pimply;
• fruits must not be damaged;
• Purchased cucumbers must be soaked in cold water for 5-6 hours before s alting, and then cut off the tips.

Cold Cucumber Recipes

S alting methods differ in the variety of ingredients and the final taste of home canned food.

Classic

The easiest seaming method.

Required for 3 liters of workpiece:

• 1.4-1.6 kg of cucumbers;
• 1.5 liters of water;
• 80g s alt;
• 5g sugar;
• 4-7 black peppercorns;
• 3 garlic cloves;
• dill umbrellas.

Instruction:

1. Place greens, garlic and peas in a container.
2. Add cucumbers, tamping tightly.
3. Pour the finished brine to the brim.
4. Hide the s alting in a dark place for three days, removing the emerging foam and adding water.
5. In 3 days, roll up the conservation.

A simple recipe for preserving cucumbers for the winter

Small sized vegetables are best suited for this twist.

Components:

• 2-2.2 kg cucumbers;
• 1 liter of water;
• 100 g s alt;
• 30g garlic;
• dill inflorescences;
• horseradish leaf;
• 5 black peppercorns.

S alting steps:

1. Add spices and herbs.
2. Introduce fruits.
3. Pour in marinade.
4. Hide in a warm place for five days and then preserve.

Bulgarian way

The resulting cucumbers will be an excellent snack for strong alcohol.

Products:

• 2 kg cucumbers;
• 150 ml 9% table vinegar;
• 10 sprigs of dill;
• 15 black peppercorns;
• 3-5 bay leaves;
• 1 large onion head;
• 20g s alt;
• 30g sugar.

Step by step instructions:

1. Chop the dill, chop the onion into thin half rings.
2. Add herbs, seasonings and vinegar.
3. Stir the fruits with onions, put them tightly in a container.
4. Introduce brine, twist.

S alting cucumbers with cold water

The blank has a spicy flavor and aroma.

Components:

• 2 kg cucumbers;
• 4 dill umbels;
• 2 leaves of laurel and horseradish;
• 3 cherry leaves;
• 20g horseradish root;
• 3 garlic cloves;
• 3 branches of parsley, celery, tarragon;
• 1 medium bell pepper;
• 5 black peppercorns;
• 1 piece capsicum;
• 80g of s alt per liter of water.

Instruction:

1. Put spices and some greens in a jar.
2. Add fruits.
3. Sprinkle with remaining leaves and umbrellas.
4. Pour in marinade.
5. Cover with gauze and hide in a warm place.
6. After the appearance of foam, drain the brine, boil, cool and add to the workpiece again.
7. Roll up the twist.

S alting green tomatoes

Unripe pickled tomatoes can be a substitute for cucumbers and a favorite snack for any occasion.

Components:

• 2 kg tomatoes;
• 2 liters of water;
• 140g s alt;
• 50g sugar;
• 15 black peppercorns;
• 5 dill florets;
• 6 pcs celery;
• 3 sheets of horseradish.

S alting instructions:

1. Rinse the fruits and remove the stalks.
2. Spread half of the herbs and spices.
3. Pack the tomatoes firmly on top.
4. Add remaining greens.
5. Pour cooled brine over.
6. Close with plastic lid.

S alt under the nylon cover without vinegar

A simple and convenient twist variation.

Components:

• 1 kg cucumbers;
• 1 liter of water;
• 15g s alt;
• 5g sugar;
• cloves, peppercorns - to taste;
• dill umbrellas;
• bay leaf.

Instruction:

1. Cook the brine and cool.
2. Place spices and herbs.
3. Introduce fruits.
4. Add a finished fill.
5. Roll up with a nylon lid.

Method of cooking crispy spicy cucumbers with mustard

S alting will not get moldy due to mustard, and the taste of cucumbers is spicy.

Products for 1 liter blank:

• 600g cucumbers;
• 600g water;
• 40g s alt;
• 20g sugar optional;
• 1 teaspoon dry powder or mustard seeds;
• 3 garlic cloves;
• 1 sheet of horseradish, cherry, raspberry, oak;
• dill umbrellas;
• 5 peppercorns.

Instruction:

1. Soak leaves in boiling water for 7 minutes.
2. Put the prepared greens and mashed garlic.
3. Tamp fruit, dill and pepper.
4. For pouring, use s alt, mustard and sugar (optional).
5. Fill to the brim.
6. Remove the s alting for 3 days in the dark, periodically removing the foam.
7. Roll up the cucumbers when the brine brightens.

Sauerkraut in own juice with cold water

The main difference is that cold cucumber juice is used instead of water.

Products:

• 2 kg different varieties of cucumbers;
• s alt;
• 2 leaves of horseradish, oak or cherry to choose from;
• 3 garlic cloves;
• dill inflorescences, cloves, black peppercorns to taste.

The ratio of cucumbers and cucumber gruel is 50:50.

Process:

1. Sorting soaked fruits - smooth and elastic for canned food, crooked and damaged - for dressing.
2. Smash dressing cucumbers with a blender, meat grinder or grind on a grater.
3. Add s alt.
4. Stir thoroughly so that the pulp gives juice.
5. Put greens, pepper, garlic and some cucumber mass.
6. Tamp the cucumbers.
7. Put the mass on top, closing all the voids.If there are places free from gruel, you can add cucumber juice.
8. Close the s alting with nylon lids and hide in a cold place.

Take s alt in the ratio of 2 tbsp. spoons per 1 liter of cucumber mass. It is not recommended to reduce the amount of s alt so that the twist does not turn sour.

Pepper recipe

Preservation comes out crispy and savory.

Composition for 1 liter container:

• 600g cucumbers;
• 500ml water;
• 40g s alt;
• 10 peppercorns;
• 4 garlic cloves;
• 3 pieces of chili pepper;
• 0.5 teaspoon mustard powder;
• dill umbrellas;
• leaves of horseradish, cherry, raspberry and oak.

Preservation steps:

1. Lay the cucumbers, alternating them with herbs, spices, garlic and pepper.
2. Introduce brine and close with a nylon lid.
3. Put in the dark for a month.
4. After the end of fermentation, move the spins to the cold.

Brine cloudiness is not uncommon with this recipe.

With oak leaves

Oak leaves add a special flavor and crunchy resilience to the workpiece.

Components:

• 1.5 kg cucumbers;
• water (about 2L);
• 100 g s alt;
• 20-30g mustard kernels;
• 15 fresh oak leaves;
• dill inflorescences;
• black peppercorns;
• 3 garlic cloves;
• 4 sheets of horseradish;
• 2 bay leaves.

Cooking:

1. Spread garlic, a little dill, peppercorns, 5 oak leaves and 1 leaf of horseradish and parsley.
2. Fill the container halfway with fruits.
3. Lay out a new layer of leaves and dill.
4. Then cucumbers.
5. Top - the remaining foliage.
6. Add clean cold water.
7. Spread a layer of s alt and mustard.
8. Roll up the cans.

Secrets of s alting

There are several secrets to the preparation to please with taste and loud crunch.

The best water

For spins, you should take well, bottled or spring water. When choosing tap water, the liquid should be boiled and settled.

Spices

Spices are added based on taste wishes, but dill, horseradish leaves, garlic and black peppercorns are essential ingredients.

Berry and oak leaves give a pleasant aroma.

But currant greens are not suitable for cold pickling, it can cause mold.

Preservation process

To prevent blanks from exploding and standing for a long time, banks are prepared for conservation with:

• sterilization in the oven or microwave;
• pasteurization in boiling water.

Fermentation process

Fermentation is an important stage. During this period, sugars accumulate, affecting the growth of lactic acid bacteria necessary for twists. In order for organisms to develop faster, the first days the spin is kept warm and dark, removing the foam and adding water.

Vodka and cucumber

Adding a small amount of vodka to the brine helps to avoid exploding and moldy pickles. In addition, the fruits become elastic and crispy, and alcohol is not felt.

Serving Rules

Ready-made cucumbers are served on the table, both whole and sliced. They are decorated with herbs, served separately or placed on a plate with other pickles. Also, cut fruits can be laid out in the form of petals or flowers.

Duration and storage conditions

Spins are stored from 6 months to 2 years in a dark, cool place, avoiding sub-zero temperatures, direct sunlight and proximity to heating appliances.

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