TOP 6 recipes for making pickled cucumbers for the winter, just like grandma made them

There are probably only a few people in the world who don't like pickles. These pickled vegetables can have a wide variety of flavors, aromas, and crunch. Not only are there different recipes, but every family has its own signature recipe. One such interesting option is pickles like your grandmother used to make. These vegetables are incomparable, as they're a taste you'll remember from childhood.

Peculiarities of pickling cucumbers according to grandma's recipe

The specific preparation features of the ingredients are taken into account.

Selecting and preparing the necessary ingredients

There are certain subtleties and nuances to preparing cucumbers according to Grandma's recipe. The main thing is to choose the right vegetables. Medium-sized, fresh produce is preferred. They should not have any cracks, rot, or dark or light spots.

To ensure the vegetables are hydrated and crispy, soak them in cold water for 5 hours. Add a little ice from time to time.

It's important to remember that the proper stacking technique is crucial when making cucumbers like Grandma's. Add herbs, spices, bay leaves, and other spices to a sterilized container. Next, arrange the washed cucumbers, always vertically.

Pack the vegetables firmly, but not so tightly that they crack under the pressure. Only then pour in the brine. Fresh currant or cherry leaves can be added on top, but not all recipes require this. Experienced cooks recommend:

• Take medium or small products.
• Choose only bright green cucumbers with dense pimples.
• Do not cut off the ends, as this will cause the products to become soft.

After sealing the jars, turn the cucumbers over. Cover them with a towel. Place them in a bowl and let them soak in warm water. After 5 minutes, pour cold water over them. This technology will prevent the cucumbers from becoming soft and will leave them very tasty, juicy, but crispy.

Preparing the container

It's essential to carefully prepare the container. Jars from one to three liters are suitable. They should be intact, without cracks or chips. First, wash the jars with a brush and soap or a baking soda solution. Pay attention to the neck of the jar, as this is where rust residue, dark stains from previous rubber bands, and the like often remain. After washing, rinse the container to remove any soapy water.

Sterilization can be done using any convenient method. You can microwave the jar on medium power for 3-4 minutes. Alternatively, if you're making small preserves, you can place the jar over the neck of a boiling kettle. You can also sterilize the container in the oven. To do this, set the oven to 200 degrees Celsius for 10 minutes.

Rubber bands and lids don't need to be sterilized this way—they'll melt. Simply boil them in water for 5 minutes. Place the jars and lids on a clean towel to prevent germs from contaminating them.

Delicious pickle recipes just like grandma made them

Use one of the recipes you like.

Salt

The classic recipe for grandma's cucumbers is made using a fairly simple algorithm. You'll need:

• 1.7 kilograms of fresh cucumbers (small and medium sized);
• 1 bunch of dill;
• 2 heads of garlic;
• 5 fresh leaves from plants from the garden;
• 4 tablespoons of salt;
• 4 bay leaves;
• 2 liters of water;
• 10 black peppercorns;
• cloves to taste.

First, prepare the cucumbers by washing them and soaking them in cold water. Place the garlic and leaves on the bottom of the jar. Boil them in water, add black pepper and spices, and simmer for 5 minutes. Place the cucumbers in a jar, pour in the brine, let them sit for 10 minutes, and then sterilize for the same amount of time. Seal with metal lids.

Pickled crispy cucumbers for the winter

They take:

• 1.7 kg of small vegetables
• 1 bunch of parsley and dill;
• 2 heads of garlic;
• 4 tablespoons of salt;
• bay leaf, black peppercorns.

The cucumbers are compacted, covered with water, and left for 15 minutes. The drained liquid is used to make a marinade. Pour it over the vegetables and quickly seal.

We prepare it with mustard seeds

Mustard seeds add a bright, piquant flavor. This preparation is also quite spicy, so handle it with caution. The following ingredients are used for preparation:

• 2 kilograms of small cucumbers;
• 4 large onions;
• 5 heaped tablespoons of salt;
• 3-4 cups of natural homemade vinegar;
• three glasses of sugar;
• 4 tablespoons fresh mustard seeds;
• turmeric on the tip of a knife;
• black peppercorns to taste.

First, prepare the vegetables. Cut the cucumbers into wide rings, and the onion into half-rings of the same width. Leave them together, mixed, for three hours. When the mixture starts to release juice, it's ready. Then rinse the vegetables to remove the juice.

Prepare the brine. Add all the spices, sugar, and salt to the boiling water. Add the cucumbers and onions directly to the boiling mixture and cook together. The cucumbers' color changes to a slightly burgundy hue, indicating that the appetizer is ready.

Stir the mixture again. When turning off the heat, add the required amount of vinegar. In a pinch, you can substitute regular store-bought vinegar (3% vinegar will do). Quickly seal the jars, turn them upside down, and leave them to cool under a warm blanket.

In tomato sauce, like grandma made

A tomato sauce turns pickles into a standalone dish. They're delicious even with regular bread or cereal. For this recipe, you'll need:

• 2 kilograms of cucumbers;
• 4 glasses of water;
• two packages of tomato paste (100 grams each);
• a tablespoon of salt;
• 1 cup of sugar;
• half a glass of nine percent vinegar;
• dill and parsley to taste, a head of fresh garlic.

The vegetables are sliced ​​into rings, mixed with salt, and left for three hours. Meanwhile, the marinade is prepared using the classic method, but tomato paste is added at the very end. Garlic is placed in the bottom of the container, along with a little horseradish. The cucumbers are then added, and only then the tomato mixture is poured in. Wrap the marinade in a blanket and left to cool completely.

Hot salting

For this recipe you will need:

• 2 kilograms of cucumbers;
• 2 tablespoons of salt and sugar;
• 1.2 liters of clean water;
• bay leaf, black pepper.

The essence of hot-preserving is that all the ingredients are boiled together. The fruits are finely chopped and dipped in brine, boiled for 15 minutes. Then they are quickly sealed in jars.

In jars without vinegar

Vinegar acts as a sort of guarantee that the jars won't bulge. Without it, the mixture will have a more delicate flavor. You'll need:

• 1.8 kg cucumbers;
• 1.2 liters of water;
• 2 tablespoons of salt;
• 1 cup of sugar;
• bay leaf, pepper to taste.

Prepared according to the classic recipe. Sterilization at the end for at least 15 minutes is required.

Features of storing winter preparations

If unsterilized, the shelf life will be no more than a month. Sterilized jars can be stored for up to 1.5 years.