Pickles - 20 recipes for the winter

Pickles were cooked in ancient Rome. However, time passed, history changed, and the dish began to be considered primordially Russian. Today there are a huge number of variations of the harvesting of such pickles for the winter. We offer the most successful and interesting.

Winter pickles - classic recipe

The famous dish of classical Russian cuisine is prepared from:

• 10 kg of vegetables;
• 300 g of dill;
• 60 g of horseradish leaves;
• 1 handful of blackcurrant berries;
• 60 g of salt per 1 liter of brine.

Creation Method:

1. For winter harvesting, vegetables of the same size are selected and washed thoroughly under running water.
2. The bottom of the cans is lined with dill and horseradish leaves, on which layers of cucumbers are laid.
3. Vegetable layers alternate with herbs and berries.
4. The containers are filled with boiled brine and covered with sterilized lids.
5. For about a week, the jars are aged for fermentation, during which the foam is removed with a clean spoon.
6. At the end of the allotted time, banks are sealed and stored in the cellar or pantry.

Those who follow the figure will be interested to know how many calories in this traditional Russian dish. For a hundred grams of such cucumbers, there are only ... 11 calories!

How to cook in accordance with GOST?

The professional recipe used by process engineers in procurement workshops can be easily performed at home, having prepared in advance:

• cucumbers
• inflorescences of dill;
• sprigs of cherries;
• sprigs of black currant;
• horseradish leaves;
• oak leaves;
• garlic;
• chilli;
• salt, sugar, vinegar.

To get salted cucumbers in accordance with GOST, we follow this algorithm:

1. Vegetables are soaked in cold water.
2. After 2 hours, they are laid out on sterilized jars along with herbs, garlic and pieces of pepper. The fruits are poured with cold water, which immediately merges into the pan. This procedure is performed to determine the exact volume of liquid needed for the marinade.
3. The brine is prepared at the rate of 150 g of sugar, in a stack of salt and vinegar per 1 liter of water.
4. Dishes with vegetables are poured with boiling composition and canned.

Pickles with oak bark

To harvest summer vegetables according to this recipe for a 3-liter jar, you will need:

• 2 kg of small cucumbers;
• 60 g of salt;
• 2 inflorescences of dill;
• 3 cherry and currant leaves;
• 1 horseradish leaf;
• a slice of chili pepper;
• head of garlic;
• 3 g mustard seeds;
• 1 - 1.3 liters of water;
• 5 g of dry oak bark;
• 1 bay leaf;
• 5 peas of allspice.

Preparation Scheme:

1. The bottom of the sterilized jar is lined with cherry, currant and horseradish leaves, on which lavrushka, allspice and oak bark are laid out.
2. Cucumbers pre-soaked for several hours, which are immediately poured with hot boiled water, are sent to the tank.
3. After a day of fermentation, the liquid is drained into a saucepan and put on fire.
4. The remaining components, including salt, are reported to the bank.
5. As soon as the marinade boils, it fills the dishes, corks and turns over.
6. After cooling, the product is stored in a cold place.

Hot salting method

When using the hot method, the main course appetizer is tender, crispy and delicious.

For 3 cans of 1 liter each:

• 1.5 kg of small vegetables;
• 40 g of salt;
• litere of water;
• 3 inflorescences of dill;
• 3 cherry and bay leaves;
• 1 sheet of horseradish;
• head of garlic;
• 6 peas of allspice.

Cooking method:

1. The ingredients are laid out in clean jars and poured with boiling saline.
2. The brine is aged for 3 minutes, drained, again brought to a boil and poured into banks that are kept in this state twice as long.
3. The third time, when vegetables are poured with brine, the cans are rolled up, turned over and, after cooling, they are taken out to the basement or pantry.

Salted with mustard

To roll up a 2 liter can in this way, you need:

• cucumbers - 1 kg;
• standard set of greens;
• garlic;
• 5 g of mustard seeds;
• brine (40 g of salt per 1 liter of water).

Mustard in this recipe allows you to stop fermentation and prevents the formation of plaque on salted fruits.

Procurement is done like this:

1. Pre-soaked vegetables are tightly packed in sterilized dishes with spices.
2. The dishes are filled with cold brine and left to ferment for 3 to 4 days, during which the emerging foam is removed.
3. After the specified time, the marinade merges, boils and is poured again.
4. After adding mustard, the containers are corked.

Crispy pickles for the winter

There is nothing better than crispy cucumbers, which are easily obtained from such a set of products:

• 5 dill umbrellas;
• 20 currant leaves;
• 8 bay and horseradish leaves;
• 2 heads of garlic;
• red and black pepper;
• salt.

The amount of ingredients is indicated per 5 kg of cucumbers.

Stages of preparation:

1. “Butt” is cut off from vegetables, after which the fruits are placed with spices in a saucepan for soaking, poured with 4% salt brine and left under oppression.
2. After two days, the brine is filtered, the herbs are removed, and the vegetables are distributed in jars with spices and a small amount of new herbs.
3. The containers are filled with boiled marinade and corked.

Cold way

To make barrel cucumbers in jars, prepare in advance 2 kg of dense medium-sized fruits, as well as:

• 12 cherry leaves;
• 3 slices of horseradish;
• the same number of cloves of garlic and dill umbrellas;
• 1.5 l of brine with a salt concentration of 75 g.

Stages of preparation:

1. The sterilized banks are distributed greens, spices and cucumbers.
2. Vegetables are poured with brine from cold purified water and sealed with tight plastic lids.

How to salt in a rustic way

A simple recipe, for the execution of which it is enough to prepare:

• cucumbers - 5 kg;
• horseradish - 200 g;
• garlic - 1 head;
• hot pepper - 3 pods;
• cherry, currant and oak leaves;
• dill umbrellas;
• spices and salt.

For procurement:

1. Sterilized jars are filled with spices, spices and cucumbers, which are laid with leaves.
2. Tanks are filled with cold 5% brine.
3. After clouding, the brine is drained, the vegetables are washed, and all the additional components, except pieces of horseradish and pepper pods, are thrown out.
4. The dishes are again filled with cucumbers, which are immediately poured with freshly prepared cold brine with a lower salt concentration (4%).
5. The bottles are closed with plastic lids and sent to a cold room for storage.

Quick salted cucumbers in a jar

If the winter blanks came to an end, and the salt really wanted, then you should prepare:

• vegetables for a 3 liter can;
• dill greens;
• garlic;
• salt.

During:

1. Greens with garlic, washed cucumbers are placed in a clean dish and 75 g of salt is poured.
2. Vegetables are filled with boiled water.
3. After cooling, the jar, closed with a plastic lid, moves to the refrigerator.

Unusual salting with vodka

To roll a 3-liter jar you need:

• cucumbers
• vodka - 50 ml;
• salt - 80 g per 1.5 liters of water;
• greens, garlic, spices, leaves - to taste.

Alcohol in this recipe acts as a preservative, prolonging the shelf life of snacks, but without affecting its taste.

Cooking method:

1. In sterilized dishes, spices and pre-soaked vegetables are stacked in layers, then salt is poured.
2. The container with vegetables is filled with cold water, covered with a lid and set aside.
3. After the formation of a film on the surface that cannot be removed, the brine is poured into a pot for boiling.
4. A bottle of vodka and boiling brine are poured into the bottle. After this, the can is corked.

Canned Cucumbers with Red Currants

An interesting way of preservation without vinegar, for the implementation of which should be prepared:

• cucumbers on a 3-liter jar;
• 200 g of berries;
• garlic, herbs, spices;
• 50 g of salt;
• 20 g of sugar;
• 1.5 liters of water.

To taste the delicious pickles, follow this algorithm:

1. All ingredients except berries are poured into a sterilized jar, and boiling brine is poured.
2. After 10 minutes, the marinade merges.
3. Currants are poured into the dishes.
4. The container with vegetables and berries is again filled with boiling brine, and then corked.

How to pickle with apples for the winter?

Variety of the winter menu will allow pickles from a liter jar, rolled up according to a special recipe, for the execution of which you will need:

• 1 green apple;
• 6 to 7 cucumbers;
• cloves, peppercorns, dill umbrella and garlic;
• 40 g of salt;
• 10 g of sugar;
• 15 ml of vinegar.

Cooking method:

1. Spices and garlic are placed in a sterile jar, then apple slices without cores and cucumbers are placed.
2. The dishes are filled with boiling water, which after 10 minutes is drained and boiled again.
3. Before the third pouring, salt and sugar are added to the boiling water.
4. Vegetables with apples are poured with boiling brine, after which vinegar is poured into the container.
5. The rolled can is turned over and is in this state until it cools.

Cucumbers in spicy tomato sauce

To prepare snacks with piquant spiciness you need:

• cucumbers - 4.5 kg;
• garlic - 180 g;
• tomato paste - 150 g;
• vegetable oil - 250 ml;
• granulated sugar - 150 g;
• salt - 80 g;
• apple vinegar - 150 ml;
• hot paprika - 5 g;
• ground pepper - 5 g.

To enjoy the taste of crispy spicy fruits in winter, follow these steps:

1. Cucumbers are soaked for 2 hours in water, after which they are divided into 2 or 4 parts, depending on size.
2. Vegetables are poured into a deep pan, to which all components are added, with the exception of vinegar.
3. Cucumbers are stewed for 40 minutes, after which vinegar is added to the pan, which is removed from the fire.
4. After 30 minutes, using the slotted spoon, the fruits are removed from the pan and laid out in jars, where tomato sauce is then poured. After this, the containers do not close tightly.
5. The jars are sterilized in a large pan with water for 10 to 15 minutes and tightly sealed.

Gooseberry pickles

Thanks to the use of gooseberries in this recipe, the amount of vinegar is minimized, without loss of quality of the vegetables themselves.

For execution are required:

• cucumbers - 4 kg;
• gooseberry - 500 g;
• garlic, spices, leaves - to taste;
• salt - 150 g;
• sugar - 200 g;
• vinegar - 80 ml.

The stages of preparation are as follows:

1. Greens and garlic are crushed and mixed.
2. Prepared spicy mixture, cucumbers and gooseberries are placed in sterile jars.
3. Cucumbers are poured with boiling water and aged in this way for 10 minutes.
4. The procedure is carried out twice more.
5. At the third boil, spices and vinegar are added to the brine.
6. Banks are filled with marinade and rolled up.

Pickling cucumbers in jars - the easiest and most delicious recipe

To execute the simplest, but no less tasty recipe, you need:

• cucumbers
• water - 1 l;
• salt - 50 g;
• spices to taste.

To pickle vegetables:

1. Pure cucumbers are placed in the jars, which are sprinkled with spices and poured with cold brine.
2. The dishes are closed with capron lids and kept at room temperature.
3. After 7 days, the brine is refilled, and the cans are rolled up and sent to the pantry.

Salted assortment of cucumbers and tomatoes

To reduce the time for preparing pickles separately, you can make assorted from:

• cucumbers
• Tomatoes
• spices and herbs;
• brine (based on 25 g of salt, 50 g of sugar and 15 ml of lemon juice per 1 liter of water).

Procurement Method:

1. Washed vegetables, spices and herbs are placed in sterilized dishes.
2. On the stove, water is brought to a boil with the addition of salt, sugar and lemon juice (at the end).
3. Assorted poured brine and rolled.

The recipe "Lick your fingers" for the winter

To roll up 3 cans of unsurpassed snacks, you should take:

• 4 kg gherkins;
• peppercorns, dill umbrellas and garlic;
• 250 ml of sunflower oil;
• a similar amount of vinegar;
• 240 g of sugar;
• 60 g of salt.

Stages of preparation:

1. Cucumbers are placed in a deep pan, where oil, vinegar is poured, sugar and salt are poured. After that, the container is placed in the cold for 3 hours.
2. After this time, spices are sent to the prepared dishes, and vegetables and a small amount of marinade are placed on top.
3. Sterilization is carried out for 20 minutes, after which the banks are sealed.

How to salt cucumbers for the winter without vinegar?

To get high-quality pickles that will be stored all winter, are prepared:

• cucumbers for 2 liter jars;
• greenery;
• water - 1.5 l;
• salt - 50 g;
• hot pepper pod.

Preparing pickles without vinegar in two stages:

1. Vegetables with herbs are placed in the pan, which are immediately poured with cold brine and left in a room with a temperature of 25 ° C for 3 days.
2. After this time, the brine is poured into a pot and boiled, vegetables are washed and distributed in sterilized cans, greens are thrown out.
3. Banks are poured with boiling brine and rolled up.

Sweet Pickled Cucumbers

Cucumbers with a sweet taste will turn out if you pour them with marinade from:

• piles of salt;
• the same amount of vinegar;
• 2.5 pounds of sugar;
• herbs and spices to taste.

The amount of ingredients is indicated per 1 kg of cucumbers.

Cooking method:

1. Vegetables with herbs are distributed in sterile bottles, which are filled with boiling water twice.
2. Each time, cucumbers are infused for 10 minutes.
3. At the third boiling, salt, sugar and vinegar are added to the brine.
4. Cucumbers are poured with marinade, and the containers are corked.

In Korean

Such pickles are particularly aromatic and piquant.

To translate the recipe into life, you will need:

• carrots - 200 g;
• cucumbers - 2 kg;
• lean oil - 180 ml;
• vinegar - 150 ml;
• seasoning in Korean - 20 g;
• salt - 25 g;
• sugar - 50 g;
• garlic - 2 heads.

To get an appetizer with an interesting oriental flavor, the algorithm of actions is as follows:

1. Cucumbers divided into 4 parts, grated carrots, chopped garlic, butter, vinegar, seasoning, sugar and salt, are mixed in a deep bowl.
2. The mixture is laid out in clean jars.
3. After a day, the cans are installed in a large pot with water for sterilization, and then immediately rolled up.

So, thanks to a large number of recipes, having gathered a crop of cucumbers from the beds, the hostess will be able to prepare a lot of various variations of the original Russian dish.