How to pickle cucumbers to be crispy: 11 easy step by step ways

S alted vegetables are always welcome on any table. A special place is occupied by cucumbers. Many housewives are wondering how to s alt them so that they are crispy. It is this quality that is considered the most important. You can add various seasonings and spices that enhance the taste, but it is the characteristic crunch of the cucumber that says that the s alting went right.

Principles of seaming crispy cucumbers for the winter

Before you decide on a recipe, you need to take a few important steps. First of all, you should choose the cucumbers themselves. Of course, there is nothing better than those grown on your site.Here and confidence in their naturalness, and knowledge of the variety. If you don’t have your own pickles, you can buy them, but you should choose carefully.

Selection and preparation of cucumbers

Small, young vegetables with immature seeds are suitable for s alting. The taste of cucumbers is sweetish. The peel is dark green and not very dense, and the pimples should end in black dots. These are the most ideal parameters for cucumbers. The choice should fall towards vegetables that have the same size. Next, be sure to soak the products in cold water. This is done so that they absorb moisture and become elastic.

Do not take overgrown fruits with rough skin and large seeds, this option is only suitable for salad.

Now you need to focus on the principles of seaming. For the winter, they preserve it in a cold and hot way, make a marinade, s alt it in barrels. The following are popular recipes that have been tested over the years.

Preparation of containers

There are several ways to pickle cucumbers. Here, even the choice of capacity matters. You can pickle in a saucepan, a plastic bag, in a barrel, but the most common option is in a jar. Glass perfectly preserves the properties of the vegetable, does not absorb foreign odors, and is an environmentally friendly material. Most winter pickles are stored in glass jars.

Before placing cucumbers inside the container, you need to wash or sterilize it. It is not advisable to use modern detergents. It is much better to wash the inside with baking soda or mustard powder.

The sterilization process allows you to kill all germs, so many housewives always resort to heat treatment. When the containers are ready, you can proceed to the main part of the preparation - preservation.

How to roll cucumbers to be crispy?

You need to choose a method individually, someone wants to roll up cucumbers in a hot way and open a jar in winter. Others want vegetables to be crispy, but s alty and not stored for long. Next, we will consider different ways that are suitable for everyone and for any occasion.

Cold crunchy pickles in a 3 liter jar

Cold way to pickle cucumbers is a pleasure. No need to contact with boiling water, prepare the marinade and roll up the jars.

To quickly pickle vegetables in a 3-liter jar, you need to take:

• Cucumbers - 1.5 kg.
• Water - one and a half to two liters.
• S alts - 90g
• Garlic - 3 cloves.
• Horseradish - 2 leaves.
• Dill - 3 umbrellas.
• Oak, currant and cherry leaves - 8 pieces each

Horseradish, leaves of trees are laid out on the bottom of the container, then cucumbers are rammed.It is better to lay them vertically, then more will fit, and the components will be s alted correctly. From above everything is covered again with leaves, garlic cloves are added. It's not worth taking too much garlic, because of its excess, vegetables lose their elasticity.

In 750 ml of hot water you need to put s alt, when it dissolves, another 750 ml of ice water is added. The jar is filled with this solution. The recipe is ready, the cucumbers themselves can be tasted in a month.

S alting in liter jars in a hot way

Canning cucumbers is the best way for those who can't store jars in the basement. Residents of the metropolis often use the hot method to pickle vegetables.

Recipe:

• Cucumbers - 600g
• Garlic - 8 cloves.
• Horseradish root up to 4 cm long.
• Hot pepper - small ring.
• Dill - 2 umbrellas.
• Currant and cherry leaves - 2 each
• Horseradish leaf.

Brine is prepared per liter of water with a heaping tablespoon of s alt.

Crispy cucumbers like from a barrel

It's easy to pickle crispy cucumbers that will taste like from a barrel.

Required:

1. Cucumbers.
2. Currant leaves, cherries.
3. Carnation.
4. Sprig of tarragon.
5. Horseradish leaf.
6. Dill stalk.
7. A few cloves of garlic.
8. Peppercorns.

The brining process is important here. The brine is made from hot but not boiling water. S alt is added to it with a slide - 1 tbsp. spoon, sugar - no slide.

Ingredients are laid out in jars. Spices come first, then cucumbers, all this is poured with hot brine and left for three days in this form for fermentation. Then the liquid is drained, the cucumbers are washed with cold water right in the jar.

The brine is filtered and boiled for 15 minutes. You will need to constantly remove the resulting foam. Now the cucumbers are filled with liquid for the last time and rolled into jars. In winter, you can open such pickles for pickle or serve as a snack.

Packed with aspirin

It's easy to make a quick pickled cucumber snack. You need to mix vegetables, s alt, spices and aspirin in a bag. Crush the tablets well beforehand. If you shake the contents of the package well, then the cucumber will release natural juice, aspirin will add sharpness. This means the pickles will be crunchy.

Dry s alting in own juice

S alt the cucumbers so that they are ready in a few hours, maybe.

Required:

• 1 kg cucumbers;
• 1 bunch dill;
• 2-3 garlic cloves;
• 1 tbsp a spoonful of s alt;
• 1 teaspoon of sugar.

It is better to choose small cucumbers for pickling, so they will quickly pickle. All ingredients are mixed in a strong bag, then it is vigorously shaken to mix all the components. The contents are stored in the refrigerator for 4-6 hours. After the time has passed, you can eat them.

Bulgarian

In order for cucumbers to crunch, you need to apply the correct dosage. We offer a classic recipe that is popular with many housewives.

Ingredients:

• Peppercorns - 10 pcs
• Onion - 1 piece
• Bay leaf.
• Currant leaf.
• Vinegar 9% - 4 tbsp. spoons.
• Sugar - 2 tbsp. spoons.
• S alt - 1 tbsp. spoon.

This recipe needs more sugar than s alt to give the cucumbers a sweet taste.

Sauerkraut

Sauerkraut can be corked. To do this, you need a nylon lid, which expands under the influence of high temperature, and when cooled, tightly fits the neck of the jar.

Crispy pickles with mustard

You can get delicious crispy cucumbers in marinade if you add mustard to the recipe.

Ingredients:

• Cucumbers.
• S alt - 4 tsp.
• Sugar - 5 teaspoons.
• Cherry and currant leaves.
• Fresh dill.
• Garlic.
• Ready liquid mustard - 2 tsp
• Peppercorns - 14 pcs
• Horseradish - 1 piece

This serving is for two liter jars.

Citric Acid Pickle

This is a classic version of pickling cucumbers for the winter. Pickling takes place in citric acid.

Ingredients:

• Cucumbers - 600g
• Horseradish - 1 tsp.
• Dill - 1 umbrella.
• Garlic - 1-2 teeth.
• Onion - 1 head.

For marinade:

• Water - 0.5 liters.
• Bay leaf.
• S alt - 3 tsp.
• Sugar - 5 spoons.
• Peppercorns.
• Citric acid - 0.5 tsp.

Ingredients are for one liter jar.

How to pickle with vodka

A common recipe that is quick and easy to prepare.

Required:

• Cucumbers.
• Oak leaves, cherries.
• Umbrella dill.
• Garlic.
• Black and allspice pepper.
• S alt - 3 tbsp. spoons.
• Water - 1.5 liters per three-liter jar.
• Vodka - 50 g per can.

The result is crispy and resilient cucumbers with a savory taste.

No sterilization

Quick method suitable for different occasions:

• Cucumbers - half a kilo.
• Carrots - 2-3 pieces
• Currant leaves.
• Sprig of dill.
• Peppercorns.
• Garlic - 1-2 cloves.
• Sweet pepper - half.
• Burning red optional.

Marinade: 500 ml water, 3 tsp. s alt and five spoons of sugar, half a spoon of citric acid.

Can soft cucumbers be s alted and preserved?

If the elasticity of vegetables wants the best, it is worth trying to revive them a little. If you need to pickle them whole, then you have to fill them with cold water for a day, add 2 tbsp per liter. spoons of s alt, horseradish, garlic and dill. In such a brine, cucumbers are saturated with aroma and moisture. Then you can preserve them. Softer specimens are best cut into salad and sterilized.

How to properly store blanks?

Depending on the s alting method, the method of storing blanks is determined.With hot preservation, jars can be stored at room temperature for almost a year. Cold pickling means storage at low temperatures for up to six months. Quick methods such as bag and pot can be kept in the refrigerator for one week.

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