Pickled cucumbers for the winter in spring water: 3 best cooking recipes

Cucumbers for the winter can be pickled in pure spring water in a cold and hot way. The place around the spring must be kept clean, the approach is equipped with footbridges. This is the key to the compliance of spring water with drinking water quality standards in terms of microbiological indicators, it can be consumed without boiling and used for preparations without pre-treatment.

Features of the well water recipe

Well water, like spring water, is underground water and its composition depends on the layers of occurrence. It is rich in useful s alts, microelements, which the brine enriches, and keeps the cucumbers dense and crispy.

Soft water is not suitable for harvesting.

Which cucumbers should I choose for pickling

Cucumbers of special varieties, including gherkins, are chosen for pickling. Pickling varieties and hybrids: Rodnichok, Zozulya, Barrel pickling, Cheerful guys, Parisian gherkin.

In stores for pickling choose young cucumbers with thin skin, pimply with black or white spikes.

Preparing all ingredients

Cucumbers are pre-prepared before pickling:

• sorted by size;
• wash from dirt with a brush;
• filled with water for 5 hours;
• cut the ends and pierce with a fork in several places.

Leaves and greens are washed and dried. Garlic cloves and horseradish roots are peeled, horseradish is cut into circles.

Jars, lids are washed, sterilized by steam or dry air.

Recipes and cooking rules

To make the cucumbers crispy and tasty, you must follow the rules of cooking, the composition of the recipe, the quality of the products.

Iodized s alt causes jar bombing. Iodine evaporates when s alt is calcined in a frying pan.

With horseradish and dill

Cucumbers can be pickled with horseradish and dill, wait for fermentation to finish and close the jars hermetically. Blanks are stored for a long time at home.

Horseradish leaves, dill umbrella, garlic cloves, chopped horseradish root, gherkins, horseradish leaves are placed in jars. The contents of the jars are poured with hot brine, left for 10 days to ferment, then filled with fresh cold brine and covered with metal lids.

For brine:

• water - 1 l;
• s alt - 50g

For 1 kg of cucumbers:

• horseradish root - 5 g;
• fresh dill - 30g;
• horseradish leaves - 2 sheets;
• garlic - 3g

With currant and cherry leaves

Currant and cherry leaves give the pickles aroma and taste of high dignity.

Gherkins are placed in liter jars, shifting with currant leaves, cherries and crushed garlic, chopped horseradish is laid out on top.

Jars are placed in a pot with warm water and poured with boiling brine, covered with lids, left for a day. The brine is drained, boiled, cucumbers are poured twice with an interval of 5 minutes.

At the end, add citric acid or vinegar, seal hermetically.

Ingredients:

• water - 1 l;
• s alt - 60 g;
• gherkins - 0.7 kg;
• currant and cherry leaves - 10-15 pieces each;
• horseradish root - 10 g;
• garlic - 3 cloves;
• citric acid - 1g or
• table vinegar 9% - 5g

Cold way

Pepper and mustard pickled cucumbers keep their taste, green color, have a pleasant mustard aroma and spicy taste.

A 3-liter jar is filled with gherkins, a pod of hot pepper, garlic cloves, horseradish, dry mustard are placed in the middle, brine is poured over, a horseradish leaf is placed on top, covered with plastic lids, stored in the cellar. The fermentation process begins after 2-3 weeks, when part of the brine flows out, it is topped up.

For 1 kg of gherkins:

• s alt - 70 g;
• hot pepper - 4 g;
• garlic - 3g;
• horseradish root - 5g;
• dry mustard - 2 g.

How and with what to serve

Pickles are a delicious snack. They are served with aperitifs, second courses, used for cooking:

• salads, vinaigrette;
• pickle, s altwort;
• Azu in Tatar;
• pie fillings.

A crunchy pickle before a meal will give you pleasure, add appetite, make it easier to digest fatty foods.

Duration and storage conditions

Cucumbers cooked in a cold way without heat treatment are stored in a cellar or refrigerator. They retain their flavor until the next harvest.

Hermetically sealed cans are kept at home away from heaters and heating systems for up to 2 years.

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