S alting cucumbers without sugar for the winter: 5 step by step recipes with photos

One of the common pickles for the winter is pickled cucumbers. There are many recipes, but sometimes you want to give a familiar dish an unusual taste. For example, you can try pickling cucumbers for the winter without adding sugar.

Features of pickling cucumbers without sugar

Most recipes for pickles contain sugar. It gives the preserve a sweetish aftertaste. But you can do without adding this ingredient. Use honey instead of sugar. It sounds strange, but cucumbers go great with this ingredient.

Ingredient selection rules

For pickling, it is best to use young and small cucumbers. They will be crispier and tastier. Overripe cucumbers are not suitable for pickles. To give the aroma and taste of preservation, you can not do without spices, spices and herbs. The addition of these ingredients depends on taste preferences.

To keep the cucumbers crispy, you can add a few oak leaves to the marinade.

How to prepare containers?

Banks before laying cucumbers are washed with soap and dried. Before laying the blanks, they are sterilized. Also, wooden barrels are used for pickling sugar-free cucumbers. They also need to be heavily soaked and steamed beforehand.

Methods for making pickles without sugar

There are many recipes for canning without adding sugar. Such cucumbers are obtained no worse than with the addition of this ingredient. If you want the s alting to be sweet, you can add a couple of tablespoons of honey to the marinade.

Freshly s alted

A large enameled bucket works well for this recipe. You won't have to mess around with jars.

What you need to make pickles:

• filtered water;
• young cucumbers of small size;
• s alt;
• a few fresh raspberry, currant and cherry leaves;
• garlic;
• dill with seeds.

How to pickle:

1. Leaves, dill and peeled garlic cloves are placed at the bottom of the bucket.
2. Then spread greens. There is no need to stuff them too tightly, there should be room in the bucket.
3. S alt is dissolved in water. For 3 liters of water you will have to take 1 glass of s alt. Its quantity can be calculated based on the volume of the bucket.
4. Pour greens with brine, cover them with a lid and press down with something heavy. White foam will appear on the surface after a while, it is regularly removed. Cucumbers will be ready in 5-7 days, depending on what size they are.

In cold water

This recipe will require the same ingredients as the previous one. For spices, you can take mustard seeds, clove stars or dried dill seeds.

How to s alt:

1. Soak Zelentsy for two days in cold water so that all the bitterness comes out. They can also be trimmed on both sides.
2. Dissolve 1 cup of s alt in water (per 3 liters), then filter through gauze.
3. Put leaves, dill and mustard seeds on the bottom of the jar. Move cucumbers.
4. Pour in brine and immediately roll up jars.
5. The finished preservation is sent to the cellar.

In a barrel

What you need:

• wooden barrel;
• cucumbers;
• garlic;
• s alt.

How to pickle cucumbers in barrels:

1. The main thing in this recipe is the preparation of the barrel. It is pre-soaked in a large amount of water until water gets inside.
2. After that, it is steamed in water with juniper.
3. S alt is dissolved in water, greens are laid out in layers along with herbs and spices.
4. When the barrel is full, fill it with brine.
5. Cucumbers are covered with wooden circles and pressed down on top.
6. White foam will appear on the surface of the water, which must be removed. In about a week, the cucumbers will be ready.

Marinated gherkins

You can twist gherkins according to the same recipes that are used for pickling large cucumbers.Don't put too many spices in the jars to not overpower the taste of gherkins. Gherkins go great with mustard seeds, fresh basil and cloves. But you can use other spices to your taste.

Tomato recipe

What you need for s alting:

• 1 kg cucumbers;
• 1kg medium tomatoes;
• ready marinade without sugar (you can put honey or molasses instead);
• spices and herbs to taste.

Vegetables thoroughly washed, laid out on a towel and allowed to dry. Prepare the marinade in the usual way. Sterilize jars before laying, put herbs and spices on the bottom. After that, fill them to the top with vegetables. Pour in the prepared marinade. Cover with lids, screw on. Wait for the pickle to cool before lowering it into the cellar.

How and how long can blanks be stored?

Ready-made preservation should be stored in a room with a low positive temperature. For example, on the lower shelves of the refrigerator (if space permits), in the cellar or on an uninsulated balcony. The pickle has a shelf life of about 2 years, but is best consumed within a year of preparation.

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