Cucumbers for the winter crunchy without sterilization in a monastic style: 12 best recipes

Crunchy cucumber preparations for the winter without monastic sterilization is a unique dish that even a novice hostess can cook. There are various recipes including mustard, ketchup, apple cider vinegar. But it is recommended to try extraordinary recipes, for example, according to the recipe of Pelageya Alexandrova-Ignatieva in 1889, or according to Ekaterina Avdeeva in 1851.

What is special about the monastery cucumber dish?

Monastic cucumber dish is an excellent delicacy that will surprise guests at the festive table. These are not the usual pickled cucumbers that all housewives make.

Monastic recipes are distinguished by the fact that vegetables retain their crunchy properties completely. At the same time, they are quite watery, saturated with seasonings and aromatic spices.

Which side dishes are recommended for serving

Monastic cucumbers go well with any side dishes. But they are most delicious with fried or boiled potatoes, buckwheat or pearl barley.

Just like other pickled vegetables, they go well with meat and stewed fish. They are served with steaks, fragrant cutlets and delicious meatballs.

Preparing the necessary ingredients

In order to get delicious monk-style cucumbers, you need to properly prepare the main ingredient. Vegetables should be of excellent quality, medium ripeness. If you take unripe ones, then they will not be saturated with enough moisture, they will be very hard or dry. If you pickle overripe cucumbers, then they will not be crispy, they will rather fall apart when kept in a jar for a long time.

Medium-sized fruits are suitable, without any defects, yellow spots, large seeds, etc.Vegetables are thoroughly washed, let the water drain in a colander.

Popular recipes and cooking rules

Take one of the following recipes as an example.

Cucumbers for the winter crunchy without sterilization in a monastic style

Initially, cucumbers were marinated in oak barrels, which resulted in an extraordinary and rich taste. In a city apartment, three-liter glass jars are used. But in this case, it is necessary to take certain herbs. For this recipe you will need:

• 2-2.5 kilograms of young cucumbers with noticeable pimples;
• 2 tablespoons per liter of water s alt;
• clean water.

Spices are taken in a variety of ways, but the most suitable for this recipe:

• young garlic leaves and cloves;
• oak, cherry and currant leaves;
• fresh dill umbrellas;
• mustard seeds;
• tarragon sprigs;
• black and white peppercorns.

Of course, all these ingredients are easier to collect if you have your own garden. But those who live in an apartment should not be upset - the necessary ingredients can be found at the grandmother's market.

Step-by-step cooking algorithm:

• cucumbers are washed, dried, cut off the tips;
• all greens, leaves and spices are thoroughly washed;
• put greens down, tamp fresh cucumbers tightly on top of it;
• wrap horseradish leaves on top;
• make brine and pour it into jars;
• put each jar on a tray in a dark and warm place.

Next is the fermentation process - it takes up to four days. Its end can be seen by the strong turbidity of the water and the appearance of foam. After a day, the foam will settle, after which the brine is decanted.

Cucumbers are thoroughly washed with boiling water so that all white coating is removed from them.

Cucumbers are transferred to jars, mustard, pepper are added, poured with pre-strained and boiled brine. Quickly rolled into jars and left in a dark place.

With mustard

Delicious and crispy cucumbers with mustard are perfect for a festive table. They can also be added to salads, for example, in salads, to make their taste rich and extraordinary. You will need:

• 2-2.5 kg cucumbers;
• 6 tablespoons of s alt per 3 liter jar;
• half a cup of 9% vinegar per liter of marinade;
• settled or spring water.

Spices are also needed. Oak, currant leaves, as well as dill umbrellas, fresh parsley, horseradish leaves and root, mustard will be optimal for this recipe.

First, all the ingredients are washed and dried. Leaves, horseradish roots are placed at the bottom of the jars (previously cut into circles). The jar is tightly filled with cucumbers, while it is better to take the smallest specimens. Covered with horseradish leaves.

Marinade is being prepared - water with s alt is boiled, vinegar is added. Cucumbers are poured with a mixture, they are left for 35 minutes. After that, the brine is drained, again brought to a boil. If foam appears, then it must be removed.

At this time, mustard seeds are placed in the jar so that they are evenly distributed over the vessel. Banks are filled with boiling brine, quickly rolled up, turned over.

Monastic style sweet cucumbers with Maheev ketchup

This is a rather unusual recipe. Cucumbers will turn out not only very crispy, but also beautiful, bright, with a tomato flavor. You can take any ketchup, but the housewives recommend Maheev, as it shows excellent quality. You will need:

• cucumbers;
• onions - one head per jar;
• s alt - 1 tablespoon per liter of water;
• sugar - one tablespoon per liter of water;
• vinegar - 4 tablespoons per liter;
• ketchup - up to 6 tablespoons per liter.

First, thinly sliced onion rings are placed on the bottom of the jar. On it - chopped cucumbers (they are cut into circles up to 2 centimeters wide). Pour cold settled water to the top, immediately drain and put on fire.

S alt, sugar, vinegar, and also ketchup are added to the water according to the calculation. The whole mixture is boiled for up to 5 minutes. The mixture is poured over the cucumbers. Sterilization is mandatory - it takes 10 minutes. At the same time, it is not necessary to wrap the jars after rolling. They just need to be left at room temperature in a dark place.

With apple cider vinegar

Cucumbers with apple cider vinegar are quite tender in taste and very crispy. For the recipe you will need:

• small cucumbers with pimples;
• redcurrant tassels;
• 6 tablespoons of sugar and s alt per three-liter jar;
• 2 tablespoons of apple cider vinegar per liter of marinade;
• water.

Any spices are taken, but most often they use currant and cherry leaves, dried cloves, peas of allspice black pepper.

First, cucumbers are carefully prepared, cut off the tips. Leaves and cloves with pepper are placed on the bottom of the container, it is filled with cucumbers up to the shoulders. Boiling water is poured into jars, after half an hour it is drained and put on fire along with s alt, sugar and vinegar. All cucumbers are poured with boiling water. Sterilization is not required for this recipe, but jars should be wrapped and stored in a dark place.

With red currants in jars

The variant with red currants in jars is very festive in appearance. Required other than main ingredient:

• 800 grams of red currant;
• black currant leaves, cherries;
• dill umbrellas;
• black pepper, garlic and cloves.

First prepare the marinade. To do this, boil s alt and sugar in a saucepan. Leaves and seasonings are placed on the bottom of the jar, cucumbers are loaded tightly. Boiling water is poured into jars. Sterilization is mandatory - at least ten minutes.

Cooking cucumbers on a simple pickle

Required except cucumbers:

• leaves of horseradish, blackcurrant, cherry;
• tarragon branch;
• 5 garlic cloves;
• 6 dill umbrellas;
• red pepper pod;
• 3 tablespoons of s alt;
• clean water.

Horseradish, dill, tarragon, currants, cherries, peppers, garlic are loaded into jars. Pour boiling water with s alt.

Leave at room temperature for three days. As soon as the vegetables begin to sour, they are removed. The brine is drained, boiled. Filled up again, cans roll up.

Crispy "Monastic" from Father Hermogen

The recipe from the priest does not contain vinegar. You will need:

• 2 kg cucumbers;
• 3 tablespoons of s alt;
• young garlic;
• horseradish leaves and dill.

The algorithm is quite simple: vegetables are loaded into jars (cut into halves vertically), poured with water. Leave for three days, then boil the brine, removing the foam, and pour cucumbers over it again.

S alted monastery cucumbers

The recipe for lightly s alted cucumbers is quite simple. You will need:

• dill;
• garlic;
• s alt.

Cucumbers are sprinkled with s alt, garlic is pressed through a press. Strongly wrinkle with hands until juice appears. Put in the refrigerator - after 4 hours, the fragrant snack is ready.

Sizzling cucumber recipe

Required:

• 4 kg fresh small cucumbers;
• 2.5 liters of water;
• 80 grams of s alt;
• 300 grams of sugar;
• 400 ml 9% vinegar;
• favorite spices.

Cucumbers are soaked in water for three hours. Leaves and garlic are laid out at the bottom of the jars. Pour brine three times according to a standard recipe. For the last time, vinegar is poured into each jar (200 ml per two-liter jar).

Old recipes

The monasteries still make old recipes that have an unforgettable taste. It is almost impossible to repeat such at home.

Pelageya Alexandrova-Ignatieva 1889 pickled cucumbers

Required, except for the main ingredient:

• dill;
• tarragon;
• Corvel;
• chembor;
• cherry leaves;
• oak leaves;
• fuck;
• garlic.

The peculiarity is that cucumbers are marinated in a vessel for three days under pressure. Then the brine is drained, boiled and poured into jars again.

S alting cucumbers in pumpkin recipe from Avdeeva Ekaterina Alekseevna 1851

Cucumbers with thyme, tarragon, marjoram are loaded into the pumpkin. They are placed in barrels, a decoction of oak bark is added.

Kholyn cucumbers (more than 500 years old recipe)

The peculiarity of the recipe is that s alting takes place in an oak barrel and spring water. Then the barrel is lowered into a clear river, where it lies under the ice all winter. Cucumbers according to this recipe turned out without gases, very crispy and tender.

Duration of storage of blanks

Monastic cucumbers are stored for up to two years. Keep them in the refrigerator for up to two months.

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