S alting cucumbers for the winter in jars, crispy, without vinegar: 13 cooking recipes

Experienced housewives offer many proven recipes for pickling crispy cucumbers in jars for the winter without using vinegar. It is necessary to correctly calculate all the ingredients and follow all the other recommendations indicated in the instructions. Before starting work, products are selected and containers are prepared. The cooking process is simple. To keep vegetables for a long time, vinegar is replaced by other ingredients.

Features of pickling cucumbers without vinegar for the winter

Harvesting cucumbers for winter storage is carried out using cold or hot brine.Vinegar gives not only a pleasant sourness to the dish, but also allows you to increase the shelf life of s alting. Among the many recipes, there are also such compositions in which the addition of vinegar is not expected.

Cucumber preparation

Cucumbers of medium size are selected for harvesting, with a smooth surface, without damage. They are pre-washed and soaked in cold water for 4.5 hours. After that, dry thoroughly and cut off the ponytails.

Preparing the container

For s alting take containers of any size. The main thing is that there are no chips and cracks. The container must be clean, without greasy coating. It is pre-washed using a soda solution, and then sterilized.

How to pickle cucumbers without vinegar?

It's easy to pickle cucumbers for long-term storage without the use of vinegar. All recipes are easy. They are based on simple and affordable components.

S alted cucumbers "Lick your fingers"

For a blank for a liter jar, the following list of components will be required:

• cucumbers - 620 g;
• garlic - three cloves;
• lavrushka - 1 leaf;
• dill umbrellas;
• peppercorns;
• hot pepper - 2 pieces;
• horseradish leaves;
• s alt - 245g

The cooking process includes simple steps:

• cucumbers are placed in a container with spices;
• dissolve s alt in water, boil for 4 minutes and pour into vegetables;
• s alting needs to stand for two days, then the liquid is drained;
• fill new boiling water without s alt and pour again;
• the last, third time, pour in boiling water and close the containers with lids.

With horseradish and garlic in a cold way

For the dish you will need components such as:

• cucumbers - 4.3 kg;
• horseradish root;
• garlic - 46g;
• red pepper - 11g;
• basil;
• dill - 1 bunch;
• s alt - 280g

S alting cucumbers is easy:

• Spices and green fruits are laid out in layers;
• bring water with s alt to a boil;
• the finished brine is filtered, cooled and poured into jars.

Sour cucumbers in liter jars

To execute this recipe, you need to prepare the following components:

• green fruits;
• s alt - 36 g;
• dill umbrellas;
• oak, cherry, currant and rowan leaves;
• lavrushka;
• garlic - two cloves;
• mustard seeds - 11 g.

Preparation takes a little time and does not require special skills:

• Spices and herbs are thrown at the bottom of the container;
• pouring hot water;
• after 6 minutes, the liquid is drained, s alt is dissolved in it and poured back;
• the container is covered and the load is placed;
• after five days, the cucumbers are washed and transferred to jars;
• pour chilled boiled water;
• it remains to close the container with metal lids.

With citric acid

To s alt vegetables, the following list of products will come in handy:

• cucumbers - 1.8 kg;
• sweet pepper - 55g;
• garlic - three cloves;
• citric acid - 6g;
• s alt - 68 g;
• lavrushka;
• dill;
• peppercorns.

Preparing a dish is simple, just follow the sequence of all actions:

• put greens, pepper and lavrushka in the container;
• cut bell peppers into slices and put part of the cut into a container;
• cucumbers fill half of the container;
• fall asleep with greens and the second part of pepper;
• continue to fill the jar with green vegetables;
• fill all the ingredients with boiling water for 21 minutes;
• liquid is poured to boil with s alt;
• garlic, citric acid are spread on vegetables;
• filled with brine.

With redcurrant

Canned vegetables are firm and juicy. You will need the following ingredients:

• green fruits - 1.9 kg;
• red currant - 450 g;
• garlic - two cloves;
• greens;
• sugar and s alt - 55g each

The cooking process is simple:

• products are mixed in containers;
• fill in boiling water for 13 minutes;
• liquid is poured to boil with s alt and sugar;
• it remains to pour the brine into jars.

With berry leaves

The leaves of the berries give a special aroma and flavor. S alting can be done with any leaves. This composition uses blackberry leaves and other products:

• cucumbers - 1.7 kg;
• garlic - 47g;
• dill branches;
• horseradish - 11 g;
• blackberry leaves;
• peppercorns;
• s alt - '98

S alting method with step by step instructions:

• dill, leaves of berries and horseradish, garlic begin to spread in the container;
• cucumbers are laid in dense rows;
• boil water with s alt, pour into vegetables and leave for two days;
• then add boiled water instead of the brine spilled during fermentation.

With gooseberries

The following ingredients are prepared:

• cucumbers - 1.7 kg;
• gooseberries - 900 kg;
• greens;
• garlic - two cloves;
• sugar - 94 g;
• s alt - 182 g.

Step by step instructions:

• all products are placed in the container;
• poured boiling water for 22 minutes;
• liquid is drained, boiled for 4 minutes with s alt and sugar;
• brine remains to be poured into the container.

With mustard

Delicious cucumbers are obtained by adding mustard. You need to prepare the following ingredients:

• cucumbers - 1.7 kg;
• s alt - 75 g;
• mustard powder - 7g;
• peppercorns;
• chili - 2 pods;
• garlic - three cloves;
• dill umbrellas and twigs;
• oak and horseradish leaves.

The cooking method is simple:

• greens, leaves, peppers, garlic cloves are thrown into containers;
• spread cucumbers in close layers;
• s alt and mustard are dissolved in warm boiled water, vegetables are poured with a solution;
• you should wait for the fermentation process, so the s alting is left for three days;
• Pour boiled water into the container and cover with lids.

With aspirin

Aspirin also acts as a preservative. For seaming, you need to prepare the following products:

• cucumbers - 1.9 kg;
• aspirin;
• greens;
• garlic - two cloves;
• s alt - 92 g;
• sugar - 186

The cooking process is as follows:

• spread herbs and spices in a container;
• place cucumbers;
• pour boiling water for 32 minutes;
• liquid is drained to boil with sugar and s alt;
• crushed aspirin is sent to cucumbers;
• pouring marinade.

With vodka

Vodka preserves the bright colors of vegetables and prevents pathogenic microorganisms from multiplying. To prepare the dish, you will need the following products:

• cucumbers - 1.8 kg;
• s alt - 62 g;
• sugar - 36g;
• peppercorns;
• garlic - three cloves;
• dill branches and umbrellas;
• lavrushka - two leaves;
• horseradish leaf;
• vodka - 55 ml.

Step by step instructions:

• leaves, herbs and all other seasonings are put into containers;
• pickles are laid out in rows;
• boil water with s alt and sugar, cool;
• vegetables are poured with brine;
• top up with vodka.

In tomato juice

To roll green vegetables, you need to prepare the following ingredients:

• cucumbers - 900 kg;
• tomato juice;
• sugar - 134g;
• s alt - 68 g;
• two aspirins;
• horseradish and currant leaves;
• parsley and dill;
• garlic - 72g;
• lavrushka;
• peppercorns.

Preparation starts with tomato juice. Tomatoes are crushed in a blender. The tomato mixture is simmered for 24 minutes, adding sugar and s alt.

Further progress of work is as follows:

• cucumbers are placed in dense rows, between which spices are placed;
• pour boiling water;
• the cooled liquid is drained for re-boiling;
• pour boiling water over cucumbers for 11 minutes and pour again;
• fall asleep crushed tablets;
• pouring vegetables with tomato juice.

With cauliflower and carrots

The following items will be required:

• cauliflower - 980 kg;
• carrot - 72 g;
• cucumbers - 550 g;
• garlic - 37g;
• dill branches;
• lavrushka - 2 leaves;
• a small piece of hot pepper pod;
• celery branch;
• peppercorns;
• s alt and sugar - 66g each;
• citric acid - 7g

It takes little time to cook:

• cabbage is divided into small inflorescences, carrots are cut into circles;
• spices are placed in the container;
• then come vegetables in layers;
• boil water with s alt, sugar and citric acid;
• brine is poured into the container;
• after 16 minutes, the liquid is drained for re-boiling;
• marinade is poured into the salad.

No sterilization

A minimum of food is prepared for the dish:

• cucumbers - 720 g;
• citric acid - 7 g;
• sugar - 12 g;
• s alt - 7 g;
• lavrushka;
• dill umbrella;
• garlic.

Cope with cooking easy:

• put lavrushka, garlic and dill into the container;
• fill the container with dense rows of cucumbers;
• pour boiling water for 14 minutes;
• liquid is drained, boiled with sugar and s alt;
• citric acid is poured over vegetables and brine is poured in.

Storage rules

Preservation with the addition of vinegar substitutes is stored for at least a year. Benefits and taste last for two years, but subject to appropriate regulations. Store in a cool, dark place with good ventilation. The best place for this is the basement or cellar.

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