Cold pickled cucumbers for the winter: 8 best recipes for preparations

Home-made preparations are especially popular. Each family remembers and keeps their favorite vegetable recipes using different technological methods. The advantage of homemade preparations is that when choosing ingredients, you can independently adjust the amount of s alt or acid. For the winter, pickled cucumbers or tomatoes are prepared in a cold or hot way.

Principles of cold pickling of cucumbers

Marination is a type of preservation with the addition of s alt, acetic, malic or citric acid. Under the influence of additives, cucumbers change their taste, but do not begin to ferment or mold.

Rules for picking cucumbers

For the marinade take small vegetables. The advantage of this rule is that small fruits cook faster.

For pickling in large jars, it is customary to use medium-sized cucumbers. One of the tricks of canning is to use fruits of equal volume so that the degree of cooking is the same.

In addition, the fruits should not be damaged and be even. This is the key to uniform s alting.

How to prepare the container?

To keep pickled cucumbers longer, the container for preparations is thoroughly washed and sterilized. The lid for the container must be suitable, tight fitting.

Sterilization is one of the techniques that involves heat treatment of glass containers. High temperatures destroy microorganisms. For sterilization, any of the methods is suitable:

• microwave;
• in the oven;
• over the ferry;
• in boiling water.

How to pickle cucumbers in cold water?

Before preparing canned food, cucumbers are soaked for 5-6 hours. Cold water returns their structure, saturates them with moisture, which prevents further fermentation during pickling or s alting.

The flavor and quality of the marinade is important when making pickled cucumbers. Brine for simple cold preservation is prepared separately from 2 tablespoons of s alt, 1 liter of water. The crystals should completely dissolve. Cucumbers with cut off tips are tightly distributed over jars, poured with liquid. Banks are covered with saucers and left for 3-5 days. After the foam comes off, the jars are poured with vinegar marinade, tightly closed and put into the basement.

A simple recipe for s alting under a nylon cover without vinegar

Marinade is prepared from 1 liter of boiling water, 1.5 tablespoons of sugar, 3 tablespoons of s alt. Add peppercorns, cloves, bay leaf, dill umbrella. Jars of cucumbers are filled with hot brine. Cover with a nylon lid.

Mustard variant

Before cooking, vegetables are soaked in a tub of cold water for 2-3 hours. Cucumbers, onion rings, parts of pepper are laid out in jars. Then prepare the marinade according to the classic recipe. Before pouring the brine, a spoonful of dry mustard powder is poured onto the top layer, then poured.

With vinegar

To the classic marinade recipe, add 1 tablespoon of 9 percent vinegar. The filling is poured into the workpiece, rolled up, turned down with a lid.

With horseradish and garlic

Small horseradish leaves, whole cloves of garlic are spread on the bottom of the jar. Then place cucumbers with cut ends.Layers are repeated using horseradish leaves and garlic to taste. The amount of garlic depends on the individual choice. Cover the last layer of cucumbers with currant leaves and pour vinegar-s alt marinade.

With berry leaves

Currant and cherry leaves are chosen for cooking cucumbers. They must be whole and even. The bottom of the jar is covered with leaves, prepared soaked cucumbers are distributed. From above, the workpiece is covered with leaves, leaving holes for pouring. 1 tablespoon of sugar is poured into 1 liter of water, 3 tablespoons of s alt are added.

The brine is boiled, then 50 milliliters of vinegar are added and immediately removed. The cooled marinade is poured into the workpiece, then sterilized, rolled up, turned over to infuse and cool.

Advice! For blanks, you can use cherry, rowan, and oak leaves.

With chilli

The addition of pepper will not surprise anyone, but chili preparations are a novelty in canning. For marinade take:

• 100 milliliters of vinegar;
• 2 chili pods;
• 0.5 liters of water;
• 100 grams of sugar;
• 1 tablespoon s alt.

The ingredients are mixed, boiled for 5 minutes. Garlic is laid out in jars with cloves, onion rings, plates of vegetables. Then the prepared vegetables are poured with the cooled mixture. The containers are sterilized for 25 minutes, rolled up.

With vodka

The addition of vodka makes the cucumbers crunchier, which is why this recipe is especially popular.

The cooking process begins with the preparation of vegetables: they are soaked for 6 hours. Then they are distributed among prepared jars along with dill, garlic, bay leaf to taste.For each liter jar, take 1 tablespoon of s alt. It is poured with boiling water and left to infuse for 2 days. Then the brine is drained, boiled. 100 milliliters of vodka are added to each jar, and then again filled with brine. After that, they roll up and put away for storage.

With apple juice

This variant is especially popular with those who love apples. Cucumbers are treated with boiling water, the tips are removed from both sides. Boil 1 liter of apple juice with 1 tablespoon of s alt. Prepared cucumbers are poured with this unusual marinade. Then proceed to seaming and sterilization.

Information! To enhance the taste, blanched quarters of apples are added to the workpiece. They pick fruits of sour varieties.

Further storage of blanks

An important requirement for storage is cooking according to all the rules. Sterilized blanks are stored for 6 months or more.Too long storage is not recommended due to the inevitable chemical reactions inside the workpiece. Storage is suitable for rooms with consistently low temperatures and relative humidity.

In addition, there are general rules for storing conservation:

• pickles and marinades are not left near heaters;
• do not store on open balconies at sub-zero temperatures;
• Keep away from sunlight.

If you follow the rules of preparation and storage, marinades can be stored for up to 2 years.

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