Top 5 recipes for canned cucumbers preserved by fermentation for the winter

Cucumbers preserved by fermentation in jars for the winter are always crispy and flavorful. They're ideal as an appetizer, a pickle soup ingredient, or a salad ingredient. These preserves are perfect for lazy home cooks and those who want to experience cucumbers with a unique flavor. The preparation techniques are extremely simple and allow for creative experimentation.

The specifics of pickling cucumbers using fermentation

This method of preparing cucumbers is the oldest. No vinegar or citric acid is needed. The natural preservative is the substances formed in the brine during fermentation.

Selecting and preparing ingredients

It is recommended to choose cucumbers of pickling varieties - they are easily recognized by their thin but dense skin and black spines.

It is advisable to soak them in ice water 2-3 hours before cooking to make them even crispier and definitely not bitter.

The best recipes

All of the preparation options below can be varied by adding spices that are generally suitable for cucumbers - raspberry leaves, red currant leaves, oak leaves, amaranth.

The classic method of rolling up jars under an iron lid

Ingredients:

• 2 kg of cucumbers;
• 120 g table salt;
• 3 liters of water;
• black currant and cherry leaves;
• 0.5 chili.

Method of preparation:

• place cucumbers with leaves and peppers in jars;
• pour boiling salted water over them, cover with lids with holes and leave for 2 days;
• drain the brine (it is not needed at all);
• Pour the same amount of fresh boiling water over the vegetables; at the end of cooking, close the jars with lids.

Cold pickling of pickled cucumbers in jars like barrel pickles

Ingredients:

• 2.5 kg cucumbers;
• 50 g rock salt;
• 2.5 liters of water;
• 1 head of garlic;
• bay leaf;
• black peppercorns.

Procedure:

• Place the cucumbers in a jar along with the pepper, bay leaf and coarsely chopped garlic;
• To ensure successful pickling, simply sprinkle salt on top and fill with cold water;
• cover loosely with a lid and refrigerate;
• These pickles can be enjoyed in just 3 weeks.

Recipe for "Wandering Cucumbers" for a 3-liter jar

Ingredients:

• 1.5 kg cucumbers;
• 80 table salt;
• 1 liter of water;
• dill greens with umbrellas;
• horseradish leaves;
• 1 cm horseradish root;
• 4 cloves of garlic.

Method of preparation:

• Place the vegetables in a jar, mixing them with herbs, horseradish and garlic cloves;
• You need to salt the cucumbers on top, last;
• pour boiling water over it, cover with gauze and leave for 2 days;
• boil the strained brine, top up to the previous volume with clean water;
• Pour the brine into the jar and roll up the lid.

A simple recipe with mustard, without sterilization

Ingredients:

• 2 kg of cucumbers;
• 50 g table salt;
• 1.5 l of water;
• 1 tbsp dry mustard powder;
• cherry, horseradish, and currant leaves;
• 1 head of garlic;
• sprigs of dill with umbrellas.

Procedure:

• Place the vegetables in jars, layering them with leaves, garlic cloves and herbs;
• sprinkle with salt and mustard;
• pour in cold water;
• Now it's time to cover them with a nylon lid and put them away for 3-4 weeks, until they are ready.

Crispy cucumbers without vinegar using fermentation

Ingredients:

• 2 kg of cucumbers;
• 1.2 l of water;
• 80 g of table salt;
• 20 g sugar;
• dill greens with umbrellas;
• 4 cloves of garlic.

Method of preparation:

• Place the vegetables in a jar, layering them with garlic and herbs, and sprinkle with sugar and salt;
• pour water into a container, cover with gauze and leave for 7 days;
• To prepare the brine, strain the liquid into a saucepan, add clean water to the previous volume, and bring to a boil;
• Return the washed cucumbers to the jars, pour in the brine for 20 minutes, boil it again and pour in the brine for the last time, roll up the lids.

How and how long to store the preparations

All fermented cucumber preserves should be stored in a cool, dark place (no hotter than 14°C). Refrigeration is an option. Be sure to move them there after consumption.